September 2020

Bar closures and stay-at-home orders hit the service industry particularly hard, leaving many without a steady income.

2020 Sagamore Family Bottle Lineup

As such, spirits brands stepped up to help their most loyal pourers, the bartenders. For Sagamore Spirit, the Maryland-based Rye brand, it was important to contribute by instantly supporting the pockets of bartenders and keeping them mixing and engaged.

The Startender Program tasked bartenders with a challenge—make their own rye-based cocktail with their best quarantine ingredients. Some put a spin on the Old Fashioned cocktail, others riffed on the Whiskey Sour.  Bartenders from over 35 markets nationwide participated by making at-home videos of themselves preparing the whiskey cocktails. Sagamore Spirit paid each bartender for their videos.

According to Marcus Stephens, Vice President of Brand Marketing for Sagamore Spirit, “It was important for us to support the bartenders who for so long have supported our brand. We ran the Startender Program for three months to help bartenders with immediate support during these difficult times.”

In all, the brand received 85 videos that they edited into these cool video clips. Check them out.

Old Fashioned, Whiskey Sour and Mix It Up

The post Sagamore Spirit Startender Program Supports Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Introducing part one of the Seven Deadly LeSins – Seduction with LeSin Vodka.

This seven-part series will bring you 14 totally unique recipes brought together by Chilled 100 Ambassadors and the LeSin team.

LeSin Vodka teamed up with the Chilled 100 to get creative and give back to bartenders with their Seven Deadly LeSins cocktail program. The brand put together a program to not only put much-needed funds directly in the hands of bartenders, but to create unique recipes for both professionals and home enthusiasts to try. Charles Vaughn, Founder of LeSin, explained, “We challenged the talented LeSin teams and Chilled 100 Ambassadors to create something new and amazing that you can look forward to when the world re-opens (and it will), and also something sure to impress your friends when you entertain at home during these different times. We felt this LEVEL UP was something in between on-premise and off-premise, so we called it HOME-PREMISE.”

Vaughn added that the program was about how to do more than just make a cocktail; it was about finding a way to infuse each recipe with energy. After all, when you go out for a night of drinking, there’s so much more to the experience than just what you’re drinking.

Emilio Tiburicio Presents: The Dark Side and Lighter Shade of the Dark Side

The Dark Side

The Dark Side (Level Up)

Ingredients:

• 1 1/2 oz. Le Sin Vodka
• 1/2 oz. Jasmine Liqueur Organic Liqueur from Fruit Lab
• 2 oz. Coconut Banana Foster Fresh Brew Tea
• 1/4 oz. Lemon Juice
• 1 oz. of Home Made Honey Rose Activated Charcoal Mix*
• Coconut Basil Sake Foam*
• Caramelized Spice Fig Bitters on Top
• Rose Petal (for Garnish)

Preparation: In a mixer glass add the LeSin Vodka, Jasmin liqueur, coconut banana foster tea, lemon juice and fill it up with ice. Shake and pour into a cocktail glass. Add honey charcoal activated homemade mix and coconut basil sake foam on top and the three drops of the caramelized fig bitters. Garnish with a rose petal.

*Coconut Basil Sake Foam

Infuse coconut sake with basil leaves for 24 hours and add 1/2 oz of egg whites, mix well and charge in a whipper.

*Home Made Honey Rose Activated Charcoal Mix

use a 1:1 ratio of honey and rose water and add a pinch of activated charcoal.

Lighter Shade Of The Dark (Home-Premise)

Lighter Shade of Dark

Ingredients:

• 1 1/2 oz. LeSin Vodka
• 1 oz. Jasmine Liqueur or any Flower Liqueur
• 1 1/2 oz. Coconut Milk
• 1 oz. Honey
• 1 1/2 Scoop of Vanilla Ice Cream
• 2 sprigs of Fresh Basil, Use Leaves Only
• Approx. 6 cubes of Ice
• 1 tsp. Activated Charcoal
• 1/2 oz. Rose Water
• Rose Petal (for Garnish)

Preparation: Measure all ingredients together and blend well. Garnish with rose petal.

The post Seven Deadly LeSins Part 1 – LeSin Gives Back To Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Doing your part to help prevent climate change is now as simple as pouring out a draft thanks to the launch of Re-Gen-Ale, from Dogfish Head Craft Brewery.

The Rehoboth, Delaware based Brewery, has partnered with Indigo Agriculture to produce the first traceably sourced beer to address climate change. The launch is just in time for Climate Change Week (Sept. 21-27), but the Brewery’s partnership with Indigo Agriculture started back in January.

“Though this beer is just one small step toward developing more sustainable business practices, working with Indigo to brew Re-Gen-Ale has been a truly rewarding and thought-provoking experience,” said Sam Calagione, founder of Dogfish Head. “It’s shown us how thoughtful and sustainable choices, both big and small, can impact our environment. It has also taught us about new, nature-based solutions we can implement to reduce our carbon footprint and help combat climate change while brewing unique and delicious beers, like Re-Gen-Ale. We had originally planned to release this beer on Earth Day but decided to push the launch to celebrate Climate Week. It’s been a long time coming, but I think I speak for all of us at Dogfish Head and Indigo when I say, we can’t wait to share Re-Gen-Ale with all you beer and nature lovers!”

Re-Gen-Ale

To begin their work on the new ale, Dogfish Head started creating test batches using traceably sourced ingredients, including sustainable wheat grown using regenerative farming practices. Indigo Agriculture, a company that helps farmers utilize sustainable methods, connected growers with the team at Dogfish Head and worked hand-in-hand with the new recipe’s development. Re-Gen-Ale is a farmhouse-style Saison with a pillowy, soft malt character, herbal, peppery hop profile, and a dry, refreshing finish. It will be a limited-edition beer brewed with Zuper Saazer hops from Michigan, and Willamette hops from Maine, as well as a malt from Epiphany Malt from North Carolina, paired with a house-grown Saison yeast strain. Kansas based farmer, Doug Keesling, produced regeneratively grown wheat used in the brew. Keesling has been implementing regenerative growing practices for 20+ years with methods such as increased crop diversity, reduced pesticide, and fertilizer use, integrating livestock, cover cropping, and not tilling the land.

“(Indigo) Agriculture has always wanted to do the right thing for the environment,” said Keesling. “By partnering with farmers to adopt practices that conserve our soil, water, and environment, Dogfish Head and Indigo created a product that starts with protecting our valuable resources and ends with friends sharing a beer together. What’s not to love about that?”

In addition to the new line, Dogfish Head has announced they will utilize the carbon credit program with Indigo Agriculture. These credits offset more than the amount of carbon used in the brews’ production. This helps incentivize farmers to transition to growing practices that are regenerative.

“With the brewing of Re-Gen-Ale, Dogfish Head has set a compelling example for brewers to consider the role of their suppliers – and agriculture more broadly – in the effort to address climate change,” said Noah Walker, Director of Carbon Product & Business Development at Indigo. “The partnership demonstrates that with the right tools, brands across the beer industry and beyond can efficiently unlock the potential of supply chains to address corporate sustainability and climate goals.”

The post Celebrate Climate Week With Dogfish Head’s New Re-Gen-Ale appeared first on Chilled Magazine.

Source: Mixology News

Campari is ringing in its second year in a row as the exclusive spirits partner of the New York Film Festival (NYFF), the U.S.’ premier best-in-world film showcase.

Presented by Film at Lincoln Center, and the presenting partner of Opening Night, this year featuring Lover’s Rock by Steve McQueen. With this second year of partnership, Campari is continuing its support of the art and film industries.

“Our partnership with the New York Film Festival signifies an important continuation of our storied history in the world of art and film,” noted Andrea Sengara, Vice President Marketing at Campari America. “The festival represents best-in-class cinematic experiences and we look forward to collaborating with them – with a Negroni in hand – to make the 58th edition even more special. We celebrate and support the creative storytellers who make this industry so beautiful and join fellow film lovers in appreciation of these artistic contributions to our collective culture.”

Campari Raises A Negroni to NYFF

At this year’s NYFF event, Campari will be showcasing exclusive video content at the Opening Night, Centerpiece, and Closing Night screenings. Additionally, the brand is sponsoring the world premiere of On The Rocks, starring Bill Murry and Rashida Jones, directed by Sophia Coppola.

“We are thrilled to be working with Campari once again to elevate our most important event of the season,” said New York Film Festival Director Eugene Hernandez. “In a unique year for the festival and for us all, it is so meaningful to continue collaborating with a partner that values our core mission—to support the art of cinema.”

For decades, Campari has collaborated with the film and art community on a wide range of projects, including everything from short movies and commercial segments. These film projects tapped Federico Fellini, among many other notable film luminaires.

The post Campari Raises a Negroni to the Film Community appeared first on Chilled Magazine.

Source: Mixology News

As the weather continues to change, we hope to be gathering outside for just a little while longer this summer.

Here are a few easy-to-make infusions with an accompanying cocktail to help us extend the season far into the coming months ahead.

Arnold’s Fun Cousin

Arnold’s Fun Cousin

Ingredients:

• 1 1/2 oz. of lemon tea infused vodka*
• 4 oz. lemonade

Preparation: Shake all ingredients with ice and strain over ice into a highball glass. Garnish with sugar rim and lemon slice.

*Lemon Tea Vodka

Ingredients:

• 1 750ml bottle of vodka
• 12 lemons
• 7 black tea bags

Preparation: Pour the vodka into another container (pitcher with a top or large jar). Put teabags into the vodka, making sure to carefully cut off any strings and tags. Peel the lemons into strips with as little of the white part as possible and put the peels into the vodka. Store for a week before removing the teabags and let the lemon peels sit for another week. Strain the vodka into another container (the original bottle is great) and store in the freezer.

Iced Irish Coffee

Iced Irish Coffee

Ingredients:

• 1 cup of cold coffee
• 1 1/2 oz. coffee infused whiskey*
• 1 tablespoon of agave nectar (or 1 oz. Irish cream liqueur)
• Whipped cream
• Cinnamon

Preparation: Shake all ingredients with ice and strain over ice into a highball glass. Top with whipped cream and a dash of cinnamon.

*Coffee Infused Whiskey

Ingredients:

• 1.75ml bottle of Whiskey
• 1 1/4 cup of coffee beans (medium to dark roast)

Preparation: Pour the Whiskey into a separate container (large jar) and add coffee beans. Store and let sit for 2 weeks minimum. The longer it sits the richer the flavor. Strain the whiskey back into a glass bottle and serve.

Mango-Jalapeño Margarita

Mango-Jalapeño Margarita

Ingredients:

• 2 oz. of mango-jalapeño infused tequila*
• 1 1/2 oz. lime juice
• 1/2 oz. agave nectar
• 1/2 oz. Triple Sec or Cointreau
• 1/4 cup of chopped mango

Preparation: Pour the tequila into a shaker and muddle mango. Add the rest of the ingredients and shake with ice. Pour over ice in salt rimmed glass and garnish with a mango slice.

*Mango-Jalapeño Tequila

Ingredients:

• 1.75ml bottle of tequila
• 2 cups of dried mangos
• 2 jalapeños

Preparation: Pour the tequila into a separate container (pitcher or large jar suggested). Cut the jalapeños into fourths, clean out the seeds and put the jalapeños into the tequila. Slice the dried mangos into fourths and put them in. Let sit for 5 days and then remove the jalapeños. If you want a stronger jalapeño taste leave in a few days longer. Let the mangos sit for at least two weeks before you strain and serve.

The post Top 3 Easy-to-Make End of Summer Infusions appeared first on Chilled Magazine.

Source: Mixology News

Travel plans may be canceled, but that doesn’t mean you can’t take the perfect travel selfie!

LA Mural In Progress

Aperol introduces its new campaign, #AperolMoments, which brings picturesque scenes of Italy to NYC and LA’s streets. Aperol is working with artists to bring a series of hand-painted murals to key locations across the two cities.

Aperols New York Mural In Progress

Stir-crazy Travel enthusiasts are encouraged to share their favorite memories of Italian getaways past by tagging @AperolUSA and #AperolMoments for a chance to be featured on the brand’s Instagram account.

New York Mural in Progress

Join in on the fun now through October 10th and take a photo with a perfect background. The murals will be showcasing favorite destinations from across Italy, including Tuscany and the Amalfi Coast. Can’t make it to a mural? Whip up an Aperol Spritz and join in spirit!

Aperol Spritz – The ‘Perfect Serve’

Aperol Spritz – The ‘Perfect Serve’ Recipe

Ingredients:

• 1 Part Chilled Prosecco
• 1 Part Aperol
• Splash of Soda
• Slice of Orange (for garnish)

Preparation: In a glass full of ice, combine Prosecco followed by Aperol in equal parts. Add a splash of soda and garnish with an orange slice.

The post Travel By Mural with Aperol Moments appeared first on Chilled Magazine.

Source: Mixology News

Traditional juniper notes in gin are the norm, but as distillers attempt to stand out from the rest and offer a genuine, diverse experience to drinkers, the botanicals used in gin making are becoming more and more unusual.

Check out a few of the more interesting ingredients in gin.

Gunpowder

Drumshanbo Irish Gin

Drumshanbo Irish Gin from The Shed Distillery in Co Leitrim is an oriental-inspired spirit made of slowly dried gunpowder tea, and also lime, lemon, and grapefruit.

Seaweed

Seaweed Gin

Dà Mhìle Distillery’s Seaweed Gin is infused with Newquay Coast seaweed for a total of three weeks to get its refreshing, coastal saltiness flavor. It is triple filtered before being bottled and is actually designed to complement seafood!

Ants

Anty Gin

Yep—ants! Cambridge Distillery’s Anty Gin is born from a collaboration with the Nordic Food Lab, and it’s the very first gin in the world to be made from insects. Every bottle contains approximately 62 red wood ants, as well as juniper, wild wood avens and nettle to complement the sharp notes created from distilling ants. A 5cl dropper of pure ant distillate is provided to experience the unique flavor or enhance the citrus in the spirit.

Cocoa

Hotel Chocolat Cocoa Gin

Hotel Chocolat’s award winning cocoa gin has a malty, toasted edge with peppery notes of roasted cocoa shells and macadamia nuts. Orange and grapefruit offer a zesty finish to this gin.

Hop

Eden Mill Hop Gin

Eden Mill St. Andrews Hop Gin was inspired by a passion for crafting beer. Made from Australian Galaxy hop, its beer-flavored gin is the perfect mix of citrus and zesty freshness.

Lavender

Masons Dry Yorkshire Gin

Masons Dry Yorkshire Gin was the first premium gin to showcase lavender as the lead flavor botanical. Subtle notes of juniper and lavender are lifted with lime and sweet citrus.

Fresh Cream

Worship Street Cream Gin

Worship Street Whistling Shop’s Cream Gin is cold distilled using fresh cream as a botanical to capture the fresh flavor of cream in a clear spirit.

Jinzu

Jinzu Gin

Jinzu Gin combines English and Japanese traditions to create this intriguing spirit. It is a blend Scottish gin (featuring coriander, juniper, angelica, yuzu, and Japanese cherry blossom as core botanicals) and sake, bringing a luxurious, creamy mouthfeel and subtle sweet flavor.

Baked Apple and Salted Caramel Gin

Baked Apple and Salted Caramel Gin

This sweet gin liqueur is crafted by Poetic License Distillery and has the “tempting aroma of spiced apple.” Flavors of this gin include sweet, cooked apples and warm cinnamon.

Pinkster Gin

Pinkster Gin

This gin’s pink hue is au natural thanks to the fresh raspberries, in which it is hand steeped. The gentle fruity flavor makes it the perfect addition to a Martini or the classic G & T.

The post 10 Gins with Unique Botanicals appeared first on Chilled Magazine.

Source: Mixology News

In the wake of its successful Single Barrel Private Selection Program, Balcones Distilling has announced it will be expanding its offerings.

Three new additions will be added to the collection, including single barrels of the Texas High Plains Single Malt, Rumble Cask Reserve, and Texas Rum for whisky enthusiasts. These join the already beloved single barrels: Texas “1” Single Malt, Texas Rye, and True Blue Corn Whisky.

Balcones Single Barrel Kit

“Our fans are always looking for interesting and unexpected flavor experiences, and our Single Barrel program provides the opportunity for them to select truly one-of-a-kind spirits,” noted Jared Himstedt, head distiller at Balcones Distilling. “By definition, there will never be another taste exactly like the casks that are selected.”

The program allows whiskey clubs, businesses, individuals, and retailers to handpick a branded single cask of Balcones’ award-winning spirits. Each barrel is bottled at cask strength and boasts a singular taste profile thanks to a unique mash bill, age, barrel, and location within the distillery or rickhouse.

Balcones Single Barrel Kit

To ensure safety and a happy selection process, the Balcones team has developed a unique barrel selection kit that allows customers to try 100ml samples of the available Single Barrel selections. Once the samples arrive, the award-winning team walks each customer through the collection with a live video conference.

“We’re providing the ability to have one-of-a-kind Single Barrel selection experience while safely social distancing,“ said Alex Elrod, national single barrel and brand education manager. “Now more than ever, customers want unique experiences to appreciate the good things going on around them. We want to continue to deliver the very best spirits that help people get through this time.”

The Balcones Distillery, known for its cutting edge efforts, was named Innovator of the Year in 2018 and 2019 by the Icons of Whisky America. The brand will be delivering to 40 states by the end of 2020 and is well set to adapt to the challenges of providing a luxury shopping experience while adhering to safety restrictions.

The post Balcones Distilling Expands Single Barrel Program appeared first on Chilled Magazine.

Source: Mixology News

Barefoot, one of the most awarded bubbly and wine brands in the U.S., is launching a unique new partnership with six-time GRAMMY-winning group, the Black Eyed Peas.

The two are coming together to share an augmented reality music experience with consumers nationwide. By scanning a QR code now found on Barefoot products, consumers will experience an exclusive remix of the “VIDA LOCA,” the latest single from the Black Eyed Peas.

Band Together

In an act of solidarity, the QR code and exclusive music also activates a donation to two national non-profits, the American Cancer Society (ACS) and Children of Restaurant Employees (CORE). The later has partnered with Barefoot to help support the families of food and beverage workers in the wake of Covid-19.

Music and wine are a natural pairing, and this initiative is sure to help bring some smiles while raising money for two great causes. Black Eyed Peas founding member, will.i.am noted,

“Gathering together, celebration, fun, diversity, and inclusivity are values that are shared by both Barefoot and Black Eyed Peas in everything we do. Black Eyed Peas are excited to be partnering with Barefoot for the Band Together’ program that brings music, wine, and cool technology to fans and the Barefoot community while also helping two great organizations, CORE and the American Cancer Society.”

Band Together

Additionally, individuals can head over to the campaign’s website, Bandtogether.Barefootwine.com, to enter to win a virtual meet and greet with the Black Eyed Peas. Entries can be made through the website, the Barefoot Wine AR app, or by participating on Twitter and Instagram. To get an additional entry, follow @Barefootwine on Twitter and/or Instagram and share their ‘Band Together’ _experience using the hashtag #BFTxVIDALOCASweeps and tagging @Barefootwine.

“At Barefoot, we strive to develop products, content, and experiences that are entertaining and approachable to everyone,” said Anna Bell, Vice President of Marketing at Barefoot. “We are thrilled to have found a partner in Black Eyed Peas that shares our commitment to fun and inclusivity to continue our ongoing support of the restaurant industry with CORE.”

The post Barefoot and GRAMMY-Winning Group Black Eyed Peas ‘Band Together’ appeared first on Chilled Magazine.

Source: Mixology News

Inkblot Astronaut is comprised of PNW-based multi-instrumentalists that rep a sound derived from the 90s and early 2000s.

The group molds together exceptionally, producing an indie-rock hybrid feel that sends every listener into a wave of pure nostalgia.

Most recently, the group has been nominated for the Indie Music Awards and has begun live shows in the local scene, finding fans and teaming up with peer bands in the area.

The heart and soul of the lineup rests in the hands of Zak Armstrong and Michael Fowler. The two grew up playing together in high school and later released Inkblot Astronaut (EP) in 2018. To further optimize their music, Zak and Mike enlisted the help of Ryan Hertia and Eric Gendron to perform the album live and start crafting new sounds for the future.

The band takes pride in the quality of their craft but does not shy away from spontaneity!

“We all have a job to do, but don’t act surprised when we play musical chairs mid-performance.”

Here are the roles of each member: Zak Armstrong—lead vocals, guitar and bass. Michael Fowler—lead guitar, vocals. Ryan Hertia—bass, guitar. Eric Gendron —drums, vocals.

Chilled sat with Inkblot Astronaut to learn a thing or two about the lifestyles of the band when off the stage.

Chillin’ with Inkblot Astronaut

Tell us about the projects you are working on.

We are constantly exploring new song ideas and sounds—trying to make the most of these distant times by emailing tracks to each other. After a year+ of playing our first EP live in the wild and trying out new material on poor souls in the audience, we have decided to take to the studio!

With your busy schedule, what do you like to do with your downtime?

Z: Kids! I have two daughters and one of them always needs Dad for something—Practice hair styles on, be a jungle gym, paint nails, wrestle. They keep me young and busy.

R: Golf, sing in the shower, and practice guitar so I can eventually be better than Mike and Zak.

E: I can usually be spotted on long runs out on forest trails or climbing mountains with my dog.

M: I tend to play some MegaMan or focus on music at home.

When you go out to eat, where do you like to dine?

Z: Gallon house Silverton Or. Great food, cool place, and the wife and I can bring the kids.  In the summer, their patio is awesome in the evenings.

R: Mostly local breweries and the bars we play shows at, but sometimes I like to slip into some place fancy like Le Pigeon in Portland and pretend I belong.

E: I enjoy almost all types of food and do not really have any typical favorite spots. It depends on the day.

M: I almost forgot about dining-out since ol’ Covey struck.  I have an unhealthy chipotle habit and a soft spot for those hibachi grill / Benihana-style joints.

Chillin’ with Inkblot Astronaut

Any favorite bars?

Z: The Gallon House, in Silverton, OR.  It is bigger than the name suggests.

R:  Prost is always great to get slammed on German beer, but Angelface takes the cake for custom cocktails.

E: Wherever I go, I always find myself scoping out the quirky dive bars. I love anywhere with a unique atmosphere and it’s a bonus if some unknown local band is playing.

M: Take me back to Clodfelter’s in Corvallis, OR – where this all started. Wherever we are playing is my favorite bar at that time.

What drinks do you order when out?

Z: Whiskey sour.

R: Lots of IPA’s, but some decent scotch (neat, duh.) or an Old Fashioned will make a night go from good to great.

E: I usually order beer and I tend to gravitate towards the hazy IPAs. On the occasion that I do order a cocktail, I’ll usually grab anything containing whiskey or gin.

M: Blue dream is a favorite, or Jack Herer. I also can take gin on occasion.

Do you prepare drinks at home?

Z: Yes! Horribly.

R: Occasionally, on occasion, yes. Mostly on holidays, like our very famous spiked eggnog for Xmas.

E: On occasion, but usually I just grab a beer when I’m home.

M: I start with ice, glass, and a lime. After that its anyone’s game.

Chillin’ with Inkblot Astronaut

Tell us about your home bar. What is it stocked with?

Z: Whatever alcohol we get for free from friends or my wife’s work.

R: I have a huge beer fridge stocked with everything from Coors Light to some rare Ale Apothecary and De Garde stuff. Recently I’ve also stocked up on Elijah Craig small batch and Bulleit Rye for the whiskey moods.

E: My home bar could easily be confused for a refrigerator and it’s usually stocked with local craft beer.

M: Isopropyl and chronic.  I keep some beer around for posterity and will give it a try if it doesn’t have all the hops.

Have you ever been a bartender?

Z: Nope.

R: No but I served pizza for a few years in college.

E: I never have, but I’ve always thought it could be a fun side gig.

M: I saw Roadhouse way, way too young.

If you could share a drink with anyone, who would it be?

Z: Ben Harper. He seems like to chill guy to relax and nerd out on music gear with.

R: That’s tough, maybe Louis CK.

E: There is an extensive list of people I would love to answer with, but I think I would want to grab a drink with Dave Grohl.

M: Jimmy Chamberlin is my favorite musician—most of the time, but I don’t think he’d be much of a talker over drinks. How about D’Arcy Wretzky?

The post Chillin’ with Inkblot Astronaut appeared first on Chilled Magazine.

Source: Mixology News