November 2020

The Chilled 100 tour is back, and Wendy is off to St. Augustine, Florida.

Odd Birds kindly hosted the event for the Chilled 100 dinner. The chef came out and spoke on each dish that was served and how they paired with the cocktails, making it more of an experience. Wendy and the members of the Chilled 100 took the town after to socialize in downtown St. Augustine.

Big 5 Rum Cheers

St. Augustine/Jacksonville group member, Kate Carpenter, said, “The chilled 100 dinner was an amazing experience. Gathering with other industry professionals while experiencing new products that are making a wave in the cocktail world is invaluable. The group was able to discuss how to better our industry and dissect hot topics during a time where everything is changing. I am thankful for being invited and I am excited to see what future events the Chilled 100 will host.”

During the dinner, the group talked about hospitality side of bartending. Teaching each other the importance of safety, like protecting female patrons.

“A wonderful event, Eddie was awesome to us and informative on the spirits. I liked being welcomed by the spritz to get the bubbles flowing in my glass and in myself. I felt that the essence was inviting, and it drank with a refreshing finish that had me sipping for more! I was very happy to be introduced and invited to the chilled 100 dinner, it made me feel like the community of service industry gained a bit more strength, especially in a place where the community is already strong.

I was very pleased by all the spirits Blue Ridge brought for us, also pleased with how well the chilled 100 everything had set up for us. Wendy was very helpful, getting everyone the proper intel to stay in the know and what it is the 100 can do to better our views and development in the realm of cocktails. I can’t wait to see what else is in store and look forward to opening myself to the resources the chilled 100 have to offer, thank you Wendy,” says Gavin Shoemo, St. Augustine/Jacksonville Chilled 100 Member.

Blue Ridge Spirits put together a great night for the members. They offered their Rum Cafecito, with notes of tobacco, clove, and a bitter chocolate finish.

Kelley Fitzsimonds, St. Augustine/Jacksonville member added, “I thought it was a wonderful event, so nice to meet you in person. Our local cocktail community is a fantastic group, and it was such a pleasure to get a chance to catch up with all of them. Pre-COVID-19 we would have competitions and get together on a monthly basis and I had not realized how much I missed this group of people! Thank you so much for bringing us all together.”

The post Where’s Wendy? Chilled 100 Tour: St. Augustine appeared first on Chilled Magazine.

Source: Mixology News

Benjamin Krick, part of the Chilled 100, shares a cocktail recipe.

Post Script

Post Script

Ingredients:

• 1 oz. Pastis
• 1/2 oz. Sambuca
• 1/2 oz. Benedictine
• 1/4 oz. Crème de Menthe

Preparation: Shake all ingredients for ten seconds then strain (shake instead of stirring for the proper louching). Pour over crushed ice into an 8 oz. glass. Layer the top with 6-8 dashes of Peychauds bitters. Garnish with a healthy sprig of mint.

Meet Benjamin Krick

Chilled 100 Member – San Antonio

Benjamin Krick has been actively working in the service and hospitality business for eighteen years now. He has taken on every position within the industry that has led him to bar ownership. Born and raised in Atlanta, he has moved and lived in seven US states and two countries. A true believer in continuous education with numerous certifications that back his work ethic. Benjamin has traveled close to forty countries in means of seeking out new perspectives as well as gaining inspiration which he applies to his passions and visions regarding the beverage world.

His dedication to the craft has earned him multiple awards and mentions throughout the globe. A studied at Bar 5 Day and was awarded the ‘Rising Star’ award along with a Top 10 placement from Tales of the Cocktail for best bar Central USA for his previous bar Juniper Tar and for both of his new creations Pastiche and Jetsetter. He now is on to his next vision for the city of San Antonio with a couple of new concepts that will open come springtime. He will once again use all of his worldly influences to bring these beautiful bar experiences to life!

Benjamin Krick – Chilled 100 Member, San Antonio

The post Chilled Drink of the Week: Post Script by Benjamin Krick appeared first on Chilled Magazine.

Source: Mixology News

It was a concept a decade in the making.

Translating to “workshop” in Italian to represent the bakery, pasta, butcher aspects, the Washington D.C. waterside complex Officina serves as a three-story love letter to Italian culture. Masterminded by Executive Chef and Owner Nicholas Stefanelli who works in tandem with Beverage Director John Filkins, the space is part market, part café and part trattoria.

Beverage Director John Filkins

But perhaps the most impressive aspect of Officina is its Amaro Library, a meticulous collection of vintage and modern amari, all cultivated from the entire globe and brought under one roof. “Amaro is special because of its unique history and connection to Italian gastronomy,” says  Stefanelli, the acclaimed restaurateur who is also behind the lauded, Puglia-inspired D.C. favorite Masseria. “Many Amari were started by pharmacists throughout Italy basing their recipes on local botanicals as a way to cure a variety of ills.”

According to Stefanelli, the crown jewels are the rarer bottles, many of which are no longer in production. “They provide unique history of a producer or region and allow us to offer our guests a glimpse into the past.”

Nicholas Stefanelli

For Stefanelli, scoring them isn’t always easy. “We find the rarer spirits through traditional avenues such as a broker or auction. We have also brought bottles back from Europe.” In addition, finding new stock is also a family affair. “About six months ago we obtained several bottles of vintage Campari and Spirits, when my Mom bought an older home and found a stash of spirits in an old kitchen cupboard.”

A highlight in the collection of rarities is a 60s-era bottle of Green Chartreuse, which was produced by Carthusian monks until the late ‘80s and purchased by Stefanelli at auction. “The bottle we have is from between 1966 and 1973,” he notes. “Unfortunately, the prices on Chartreuse have skyrocketed since and make it very difficult to buy and put it on a spirits list for a reasonable price.”

For Filkins, he usually favors the Alpine style of Amari. “ These Amari tend towards the more bitter side and often utilize ingredients found around the Italian alps, so my vintage favorites are Sta. Maria al Monte and Braulio, both from the 1970’s.”

The biggest prize in their Amaro adventures, however, is educating patrons and making new fans. “Most patrons are excited or at the very least curious,” says Stefanelli. “They’re eager to learn and ask questions and we have a great team at Amaro Library that helps to each guest to navigate the styles of Amari and find one they will enjoy – even if it is in an Affogato.”

The post Inside Officina’s Impressive Amaro Library appeared first on Chilled Magazine.

Source: Mixology News

Attending bars and getting cocktails made by bartenders is not in the cards for 2020.

That doesn’t mean we have to miss out on the festive drinks. Recreating these cocktails at home is simple and easy. No professional bartending skills needed here! With belly’s filled with Thanksgiving leftovers, these must mix drinks will be the perfect edition to sip on and finish out the year.

Tiki Toddy

Tiki Toddy

By Alexander Hauck and Stephan Berg of The Bitter Truth

Ingredients:

• 1 oz. Tiki Lovers White or Dark Rum
• 1 oz. The Bitter Truth – Golden Falernum
• 3 dashes The Bitter Truth – Aromatic Bitters
• 1/2 oz. Lime Juice
• 2 oz. Orange Juice

Preparation: Heat all ingredients in a pot (don’t boil) and pour into a warmed glass or mug. Garnish with cinnamon and orange.

The Salty Karen

Salty Karen

By Daniel Urrea, Lola 42 – Boston

Ingredients:

• 2 oz. Vanilla Rum
• 1/2 oz. Espresso
• 1/2 oz. Hazelnut Liquor
• 1 oz. White Chocolate liquor
• Caramel and Salt Rim

Preparation: Add all ingredients on a shaker with ice and shake it until well combined with a smooth flavor. Pour in Flute glass rimmed with caramel sauce and salt.

Time for Cheer

Time for Cheer

By Cassandra Rosen, Tussock Jumper Wines

Ingredients:

• 4 oz. Tussock Jumper Moscato
• 1 oz. Pear Nectar
• 1/2 oz. Cranberry Simple Syrup*
• Garnish: Fresh Mint, Lemon Wheel

*Cranberry Simple Syrup

• 1 cup Fresh Cranberries, Chopped
• 2 tbsp. Sugar
• 1/2 cup Water

Preparation: Put the cranberries in a small saucepan; add 2 tbsp. sugar and 1/4 cup warm water. Cook over low until syrupy and thickened, about 10 minutes. Strain, and refrigerate until serving.

To make the drink, pour 1/2 oz. of cranberry syrup into a shaker with ice, and add the pear nectar. Shake for one minute, strain into a coupe glass (it will be slightly foamy on top). Gently pour the Moscato into the glass. Garnish each with mint and lemon.

Oh Tanenbaum

Oh Tanenbaum

By Ute Londrigan, Heimat New York

Ingredients:

• 2 oz. Heimat New York Cranberry
• 1 oz. White rum
• 6 oz. Eggnog

Preparation: Add liqueur and rum into a clear mug or glass. Slowly add the eggnog and stir if desired.

Cranberry Old Fashioned

Cranberry Old Fashioned

By Daniela Romania – Lola 42, Boston

Ingredients:

• 2 oz. Bourbon
• 1/2 oz. Cranberry Infused Simple Syrup
• 3 Dashes Bitters
• Garnished with Cranberries and Orange Peel

Preparation: In a mixing glass add the ingredients with ice – stir and pour in a rocks glass with ice and garnished with fresh cranberries and an orange peel.

Spiced Sour

Spiced Sour

By Egan’s Irish Whiskey

Ingredients:

• 1 1/2 oz. Egan’s Vintage Grain
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Fresh Blood Orange Juice
• 1/2 oz. Cinnamon/Clove Rich Simple*
• The White of One Egg

Preparation: Combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design andor a dried blood orange round balanced on the rim.

*Cinnamon/Clove Rich Simple

Make a rich infused syrup by dissolving 16 oz. sugar in 8 oz. water and adding 2 cinnamon sticks and 4-6 whole cloves to the mix. Leave them in until the finished syrup comes to room temperature.

The post Must Mix: Six Holiday Cocktails to Try at Home appeared first on Chilled Magazine.

Source: Mixology News

The 2020 USA Spirit Awards have been highly lucrative for Artisanal Tequila brand, Espanita®. 

Espanita Añejo Artisanal Tequila

The line won two gold medals for their Espanita Artisanal Reposado Tequila and Espanita Añejo Artisanal Tequila expressions. Both expressions are made from 100% ripe Blue Agave from the Highlands of Jalisco and are aged ex-bourbon White Oak barrels. The Reposado scored 94 points, with Añejo garnering 92; the awards were presented by the Beverage Trade Network.

Espanita Artisanal Reposado Tequila

“It’s been an incredible journey bringing Espanita Artisanal Tequila to the market, and these awards are truly gratifying,” said founder Marina Wilson. Espanita has quickly taken the Tequila market by storm. The line has three expressions, each recognized for remarkable handcrafted quality and already has numerous distinctions and medals under its belt. The line has plenty to credit for its success, from its stunning packaging, exceptional value, incredible quality to its commitment to heritage, authenticity, and traditional production methods. The result is a velvety smooth, sophisticated spirit with the distinctive flavor and aroma of slow-cooked agave. Espanita has quickly amassed loyal followers and earlier this year brought on music icon Pitbull as an advisor and Global Brand Ambassador.

The post Espanita Artisanal Tequila Wins Big at 2020 USA Spirits Awards appeared first on Chilled Magazine.

Source: Mixology News

Perhaps one of the most charming Midwestern-isms is the pure Michigan quirk of showcasing where one is from in the state by pointing to a location on one’s hand.

Since the lower peninsula is well…handily shaped like a mitt (see what I did there?), oftentimes residents will use their own so-called mitts to explain their geography. So, it’s only fitting that we explore perhaps the best named but lesser-known AVA in the nation, Northern Michigan’s “Tip of the Mitt”.

Crooked Vine Vineyard & Winery

While the region isn’t as widely celebrated for its wine, huge strides have been made in this realm, partially due to the cold weather hybrid varietals developed at the University of Minnesota. Some of these hardy grapes thrive in the so-called “Tip of the Mitt” American Viticultural Area, or AVA. The state of Michigan actually has five such federally designated grape-growing regions, and TOTM is the newest, established in 2016. For help demystifying the wine bottle labels, according to the Michigan Wine Country website, “In order for an AVA to appear on a wine’s label, at least 85 percent of the grapes in the wine must be from that region. The threshold is lowered to 75 percent for including a county or state on the label. These labels tell consumers that the wines they’re buying are crafted from Michigan-grown grapes” which allows for oenophiles to intentionally support small local purveyors.

Mackinaw Trail Winery & Brewery

Since TOTM is located up north, grapes grown there include both vinifera (old-world grapes) and hybrid grapes. The state of Michigan grows more Niagara than any other, along with Riesling, Pinot Noir, Concord, Merlot, Frontenac, and more.

Though this AVA covers lots of ground, I focused my time near Petoskey, Michigan, nestled on the beautiful shores of Little Traverse Bay. Some wineries in this region that deserve special exploration include Pond Hill Farm, near the always scenic “Tunnel of Trees” M-119 route. This expansive property bills itself as a café, winery, brewery, and market but also offers more room to socially distance with wide open spaces, hiking trails, and even a trout pond. Their most popular dry white is the Pinot Gris, though the grapes used in this offering are from the nearby Leelanau Peninsula AVA closer to Traverse City, Michigan. Warm weather travelers should sample the 100% estate grown Northern Lights Peach Sparkler, and those who prefer red can try the award-winning Pond Hill Red; the cider is also excellent at Pond Hill Farm, especially the funky labeled “Tunnel Vision” option.

Walloon Lake Winery

Another winner is the Walloon Lake Winery, perched above Walloon Lake (where Ernest Hemingway used to summer at the family cottage). Try the Windemere White, End of the Pike Peach, and Wildwood White for the three Tip of the Mitt AVA offerings. The Regatta Rose is another favorite, though the grapes used are grown elsewhere in the state of Michigan. The patio at this property is especially handy for social distancing and is a solid outdoor option.

Petoskey Farms

I also enjoyed my time spent at Petoskey Farms Winery, which serves their wine flight as more of an aggressively awesome wine tower (something I had never experienced until this Michigan trip).

Petoskey Farms

My tower included the whimsical and funky Mosaic pet-nat (the winemaker experiments with a new Pétillant naturel each year!), plus dry Riesling, Frontenac Gris, La Crescent, and Frontenac Noir. Pretty views and covered patios help extend the outdoor tasting season at this lovely property as well.

Finally, just down the road is America’s first maple winery, the family-owned Maple Moon Sugarbush & Winery. This unique spot offers tons of fun fruit wine picks, but their best seller is the port-style Maple Gold which has bourbon-like traits and a strong maple finish. Pro tip: if it’s available, gobble up one (or four) of the unbelievable maple ice cream sandwiches. For a full list of all the wineries in the area, check out the Petoskey Wine Region site or the Petoskey Area information.

Beyond Wine

Besides the aforementioned wine exploration, visitors can expect all the gloriousness of Northern Michigan, with sweeping Great Lake views, upscale retail and dining options, and cute waterfront enclaves. This vacation destination is still largely a secret outside the region, since over 70% of visitors to the Petoskey area hail from in the state of Michigan. Some highlights include world class golf courses (especially the Quarry course at Bay Harbor Golf Club) and delightful Hemmingway history (take the walking history tour if you can!). Foodies should make a point to visit American Spoon, an artisanal jam and more producer with shops in both Petoskey and nearby Harbor Springs; their cherry peach salsa is a top seller, but pretty much every product at this adorable outpost is a winner.

All in all, the far reaches of Michigan’s Mitt are well worth a visit any time of year, for wine tasting, a pretty Great Lake, and so much more.

The post From the Vine: Michigan’s “Tip of the Mitt” AVA appeared first on Chilled Magazine.

Source: Mixology News

Wendy Hodges, the Chilled 100 Director, recently took a trip to the sunshine state from her home in Las Vegas to rally up the Chilled 100 members in each of the markets.

First stop, Orlando. Big 5 Rum had the honor of hosting the Chilled 100 Members for a night to remember.

Wendy Hodges, the Chilled 100 Director

“I really enjoyed my time at the Big 5 and Chilled event! The venue they chose, the Suffering Bastard, was the perfect choice because of its specialty in tiki style cocktails. The bartenders did a nice job bringing out the flavors of each Big 5 Rum with the cocktails they presented to us. I’m grateful for the opportunity with Chilled Magazine to learn about a product I wasn’t familiar with before as well as meeting other faces in the industry. Thank you so much for having and I hope to attend more in the future,” says Chilled 100 member Kristina Kayla.

The Suffering Bastard is a hidden tiki bar, small and tucked away in the back of another bar. Giving off a speak easy vibe with no signs on the door. The owners Arthur and Julien hosted an incredible night.

Pete Hanna from the Orlando Chilled 100 group added, “It was awesome for chilled to bring us together at a spot we don’t get to as often as we like. The world and life are crazy for most people right now so for Chilled to bring us together for an evening was great. I sometimes feel quite isolated in my part of town and we’re a small scene that gets dwarfed by large chains and hotels, so it really helped me to reaffirm what we do by being around like-minded people in our city. I’m grateful to chilled for that.”

While Wendy wasn’t able to attend every bar in Orlando, she did find some great hidden gems and drive bars downtown. From The Robinson, The Wellborn, Bullitt Bar, and Hanson’s Shoe Repair, Orlando has a lot to offer.

“I thoroughly enjoyed my time with Wendy and everyone else at the Chilled 100 dinner. Suffering Bastard is easily one of the best bars in Orlando. I especially love how they used the bright, spiced characteristics of Big Five Rum. We were introduced to Big Five’s broad portfolio, and each cocktail enhanced the unique qualities of each of Big Five’s impressive variety. It was so nice to have a night out with fellow local bartenders. Thank you, Chilled,” said Kolyn Brown part of the Orlando group.

Matthew Chamberlain, Chilled 100 Member, added, “I would like to thank chilled 100 for supporting the coming together of bartenders and giving us access to new local products. Suffering bastard was a delight. Their rum selection is great, and I could eat the spam musubi and pork sliders every day. Big thanks to big 5 rum for sharing it’s unique expressions of what a Florida based cane Cuban style rum can be.”

Chilled will explore each market and event that was hosted in Florida so stay tuned for more.

The post Where’s Wendy? Chilled 100 Tour: Orlando appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Spotlight: Ben Potts

Meet Ben Potts! Ben is a Miami native who enjoys all things beverage. In addition to his enthusiasm for liquid delights, Ben enjoys exercising, purchasing too many power tools, and pursuing wellness in all aspects of life. Ben is currently the Bar Director for Beaker & Gray Group where he enjoys telling people what to do at both Beaker & Gray and The Sylvester. His favorite cocktail is the one he’s drinking. 

Ben Potts

What’s your go-to cocktails?   

Generally, since I’m more of a marathon drinker, I opt for a Gin Rickey. When I’m in a bitter mood, I go for a Boulevardier. 

 What are your favorite cocktail trends? 

I’m a big fan of the incorporation of adaptogens and other healthful additives that enhance the suitability of a cocktail. 

Do you have any unique skills / what separates you from other bartenders? 

I’m a very systems-oriented person. I tend to steer to start with function and then adapt the form to suit it. 

What cocktail ingredient could you not live without? What ingredient is overrated?  

Water, without a doubt, could not be replaced in a cocktail. I think Clairin, while I like it very much, might be getting a little too much play. 

What’s one piece of advice you could have given yourself when you first started out as a bartender?  

Enjoy the lifestyle but be more conscientious about living a more balanced lifestyle. Oh, and start an IRA early. 

The post Chilled 100 Spotlight – Ben Potts appeared first on Chilled Magazine.

Source: Mixology News