November 2020

It’s National Happy Hour Day, and we’re here to celebrate with help from Bombay Sapphire!

You might be surprised to learn that you can thank the US Navy for the invention of happy hour. When bored Naval officers needed a morale booster, they turned to an early evening of drinking, dancing, and boxing matches. The term existed at the beginning of 1900, but it was the Navel boredom reliever in 1914 that truly caused the concept to take off.

This year, we’re celebrating National Happy Hour Day with three delicious and refreshing gin-based cocktails from Bombay Sapphire. Bombay & Tonic is a classic cocktail perfect for everyone, or if you’re feeling a little seasonal, try the Bombay Cranberry G&T. Looking for something a little different? Mix up a Bombay Mule and make a toast to the holiday! Bombay Sapphire is the perfect bottle to reach for this National Happy Hour Day thanks to its smooth, unique flavor profile made from 10 all-natural botanicals.

Bombay & Tonic

Bombay & Tonic

Ingredients:

• 1 1/2 oz. Bombay Sapphire Gin
• 5 oz. Fever-Tree Indian Tonic Water
• Fresh Lime

Preparation: Combine all ingredients in a glass and stir well. Garnish with lime and enjoy.

Bombay Cranberry G&T

Bombay Cranberry G&T

Ingredients:

• 1 1/2 oz. Bombay Sapphire Gin
• 2 oz. Tonic Water
• 2 oz. Cranberry Juice
• Lime Wedge

Preparation: Build in your favorite Balloon or Collins glass with ice. Garnish with a lime wedge.

Bombay Spiced Mule

Bombay Spiced Mule

Ingredients:

• 1 1/2 oz. Bombay Sapphire Gin
• 5 oz. Ginger Beer
• 3 Dashes Bitter Truth Aromatic Bitters
• Lime Wedge and Cinnamon Stick for Garnish

Preparation: Build ingredients in your favorite Mule mug or Collins glass. Top with 3 dashes of Bitter Truth Aromatic Bitters. Garnish with a cinnamon stick and a lime wedge.

The post Celebrate National Happy Hour Day with a Bombay and Tonic from Bombay Sapphire appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Spotlight: Adam James Sarkis

New column alert! Twice a month, we will highlight a Chilled 100 member for the Chilled 100 Spotlight. Learn a little bit more about each member and their thoughts on go-to cocktails, trends, and more.

Adam James Sarkis

Alex Jams Sarkis has been a bartender and manager for over 12 years in Milwaukee and Chicago. In 2019, he departed hospitality in the traditional sense to focus on freelance marketing event activations as a source of income. Adam also launched a startup app called IZZZM, which is for lucid dreaming.

What’s your go-to cocktail?

I quit drinking two years ago ish. But I loved a nice tart Daiquiri and an equal parts Negroni. I love exploring NA options when bars offer them— Bad Hunter in Chicago has some baller options.

Every now and then I have a tonic with tons of Angostura dashed in as a nightcap. Stappi Bitter Reds are essential for the home bar these days.

What are your favorite cocktail trends?

I like cutting the base spirit in traditional cocktails with different types of Sherry. It adds another level of complexity while holding the true flavors of the cocktail.

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

I think something that set me apart from many bartenders is I don’t really search for new trends on blogs and magazines. I would listen to music, watch movies, look at interior design, clothing design, website design for inspiration.

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

A bitters blend I like to call “old man bitters” meaning it’s essential to add in old fashioned and Manhattan. It’s a blend of Bittercube Cherry Bark Vanilla, Angostura Bitters, Angostura Orange Bitters and a little bit Bittermens Xhocolate Mole. It’s a simple game changer.

Something that’s overrated? I think carrying fancy artisanal soda is kind of lame.

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

Lose the ego, save your money & go to the doctor more.

The post Chilled 100 Spotlight appeared first on Chilled Magazine.

Source: Mixology News

Speakeasies got their name from the practice of “speaking quietly” about such a place in public, or when present (with an illicit drink) – all to avoid alerting law officers and landlords of bootlegging during the Prohibition era.

The Lab and Patent Pending Entrance

Backed by Ryan McKenzie, Patent Pending sits beneath the famed Radio Wave Building in the NoMad neighborhood – home to the world’s first recorded electrical vibrations, now serving vibrant libations. To enter the prized speakeasy, patrons buzz-in at street level; sink into the candlelit coffee shop, and slip through the concealed door. Straight passed the charged bar on the left, guests can access The Lab where expertly-crafted cocktails by Dead Rabbit alums await once advancing through the raw, cave-like archway, on the right.

The new, stylish 40-seat space – the late electrical lab of Nikola Tesla – is adorned with large bronze mirrors along the walls, matte-black mirrors across the ceiling, and restored penny tiles under all footing. Various seating options present itself: a lofty lounge banquette, cozy corner rail, high-top row, and custom marble bar with shadowy bulb lighting. The cocktail chamber helps with the extension of indoor dining during the on-going COVID-19 virus; though is best for private group gatherings (like celebrating a co-worker’s promotion) since there is a separate restroom and short “dance floor” to move on.

The sketchbook menu of expert drawings cocktails remains the same as Patent Pending. It is divided into five Teslian categories: Energy, Frequency, Vibration, Descent, and Legacy guiding imbibers through a jolting journey of the storied space. Frequent orders include Light Me Up, a heady blend of bourbon, Jamaican rum, mango black tea, Amaro, yellow chartreuse, lime, pineapple, plus Szechuan peppercorn for the frosty rim; and Impossible Idea which mixes Chichicapa mezcal, Navazos rum, blackened banana, Luxardo Maraschino, Oloroso sherry, and Nardini Amaro.

Light Me Up

Seasonal highlights feature barrel-aging which adds great flavor, balance, and more science to The Lab. Aged in oak barrels for up to nine months before imbibing, Odd Love, a rested Old Fashioned riff with rye whiskey, Spanish brandy, Cherry Heering Liqueur, in-house Patent Coffee cold brew, walnut liquor, Absinthe, Angostura bitters, and a single cherry garnish over a cube rock; while Hit by a Taxi combines Japanese whisky, Armagnac, sweet vermouth, mild Pu’erh tea, Curacao, and star anise, releasing dry, roasted notes like a glass of Chardonnay.

Hit by a Taxi

À la carte food items vary from elevated grilled cheese sandwiches to caramel rum gelato. To prevent potential wait times, reservations for a promising prix fixe menu are open, including three dishes, three drinks, and tip, priced at $75.00 on the outdoor patio and $90.00 indoors. Takeout and delivery is available, too.

Like Nikola Tesla, The Lab and Patent Pending team performs experiments nightly, thinking outside the box, persevering against all odds (amidst a pandemic). What is next for them is actually through the next door, so remember to speak easy.

Odd Love

Odd Love

Created by Nick Ruiz, General Manager at The Lab and Patent Pending

Ingredients:

• 5 oz. Rittenhouse Rye
• 1/2 oz. Spanish Brandy
• 1/4 oz. Cherry Heering Liqueur
• 1/4 oz. cold brew syrup
• 6 dashes Nux Alpina Walnut Liqueur
• 1 dash Absinthe
• 1 dash Angostura bitters

Glassware: Large Rocks Glass

Preparation: Add all ingredients to a mixing glass, then add ice and stir for 25-30 seconds. Taste for proper dilution and pour over a 2-inch ice cube. Garnish with a Luxardo Maraschino cherry.

The post Speakeasy within a Speakeasy: Inside The Lab at Patent Pending appeared first on Chilled Magazine.

Source: Mixology News

California Brandy House will be the first stand-alone tasting room dedicated to solely California brandies.

It is unveiled at First Street Napa, a collection of artisan retail and dining in the middle of downtown Napa. Opening for outdoor tastings only, the California Brandy House will first showcase two leading brandies: Germain-Robin and Argonaut.

Through tasting flights, the guests will discover the luxury brandy, including limited offerings and single-barrel samples that are not available anywhere else. Reservations must be made in advance to ensure proper social distancing for the best guest experience. The tastings, that will take place in the outdoor parklet, will be the first of its kind.

Guests can purchase the full Germain-Robin and Argonaut portfolio as well as the ability to customize every bottle with a laser engraving. More experiences will be added in the future.

Brandy Tasting Room

“Our California brandies, like Germain-Robin and Argonaut, are crafted from world-class white and red grape varieties exclusively grown on California soil,” says Britt West, Vice President and General Manager of Gallo Spirits, a division of E. & J. Gallo Winery. “These fine brandies are as rich, vibrant, and complex as the land itself. There is no better place than Napa Valley, the heart of wine country, to re-establish California brandy among the world’s best-distilled spirits.”

California Brandy House will join First Street Napa, where there’s a walkable collection of Napa Valley’s most innovative merchants, chefs, artists, and tasting rooms.

“Since its inception, First Street Napa has been committed to cultivating distinctive destinations to shop and explore, and California Brandy House is a wonderful example of a completely new concept,” said Todd Zapolski, managing partner, First Street Napa. “With its stylish aesthetic and unique tasting options, it’s going to be a real draw. We are thrilled to welcome them to our community.”

California Brandy House

Brandy has played a major role in California drinks history, despite today’s up-and-coming trend in brown spirits. The tasting room will allow guests to learn more about the spirits west coast history, like how missionary Franciscan monks used wine country grapes to crafts California’s first brandy.

California Brandy House will continue to make adjustments to the tasting experience with its guests, employees, and communities’ health and well-being at the forefront. They will stay up to date with all local, state, and national requirements.

“The Gallo family has been devoted to the pursuit of crafting the best brandy for generations,” says West. “California Brandy House cements that commitment now and into the future. We look forward to inviting a new generation to discover and explore fine, California-appellation brandies.”

The post The First Brandy Tasting Experience Opens in California appeared first on Chilled Magazine.

Source: Mixology News

With the cooler weather upon us, it’s time to switch out that rosé for a whiskey.

These bottles are guaranteed to warm you up during the winter months. Perfect to add to the bar cart for future cocktails. Check out five whiskey that have recently hit the market.

Off Hours Bourbon

Off Hours released a whiskey that is perfect for the fall months. With notes of creamy vanilla, toasted pecans, and hints of nutmeg, this whiskey is a great choice for Thanksgiving gatherings. Off Hours wants to engage more real-life connections and encourage easy going hangs. This bourbon whiskey leaves behind a silky finish is made for the moments in between.

Two Stacks Blenders Cut – Apricot Brandy Cask Strength

Two Stacks has also recently introduced their first specialty cask edition whiskey. The Blenders Cut – Apricot Brandy Cask Strength is a premium whiskey that is aged for 59 days in Apricot Brands casks. With notes of apricot jam, icing sugar, and custard, the whiskey has a finish of honeycomb, vanilla pastry and apricot skin.

Busker Irish Whiskey Triple Cask Triple Smooth

Irish whiskey has always been around, but The Busker Irish Whiskey Triple Cask Triple Smooth is taking it to the next level. The gold colored whiskey has a rich body made with high quality single grain and single malt. The nose leads with tropical fruits and vanilla which turns to dark chocolate and toffee, leaving behind a sweet finish. Born out of a modern Ireland, The Busker is a cross between traditional and contemporary.

Grace O’Malley Blended Irish Whiskey

Grace O’Malley Blended Irish Whiskey is the first Irish whiskey named after a woman. The whiskey is dedicated to the 16th Century Irish Pirate Queen, who was a charismatic and natural leader. Paul Caris, master blender, created the whiskey as a special blend. Combining batches of whiskey from three to 10 years old, all aged in range of barrel types. It resulted in a perfectly balanced whiskey between flavor, age, character and smoothness.

Drumshanbo Single Pot Still Irish Whiskey

Last but not least, Drumshanbo Single Pot Still Irish Whiskey is the first whiskey to emerge from the western province of Connacht in over 105 years. Every drop of the triple, hand-distilled whiskey is a blend of malted Irish barley, un-malted Irish barley, and Irish Barra oats. The smooth and creamy whiskey is aged for five years in ex-Kentucky Bourbon and ex-Oloroso Sherry casks, leaving behind a bottle of 43% ABV.

Recipes to try:

Blackberry Whiskey Sour

Blackberry Whiskey Sour

Ingredients:

• 2 oz. OH Bourbon
• 1 oz. Honey (or simple syrup)
• 1/2 oz. Lemon Juice
• sprig of Rosemary
• 4-6 Blackberries

Preparation: Build in a tin with ice. Muddle blackberries. Add whiskey, lemon juice and honey. Shake and strain into a rocks glass. Garnish with Rosemary and lemon.

Salted Smoke

Salted Smoke

Ingredients:

• 2 oz. OH Bourbon
• 1/4 oz. Maple Syrup
• 3 dashes Salted Cacao Bitters
• Cacao Nibs

Preparation: Build in a tin with ice. Add whiskey, maple syrup and salted cacao bitters. Stir and strain into a rocks glass, Garnish with Cacao nibs.

Autumn Breeze

Autumn Breeze

Ingredients:

• 2 oz. OH Bourbon
• 1 oz. Lillet Blanc
• 1 oz. Creme de Cacao
• 1/4 oz. Pernod Absinthe
• sprig of Rosemary
• Fresh Cranberries

Preparation: Combine all ingredients in a tin with ice and stir until very cold. Strain into a cocktail coupe. Garnish with fresh cranberries and rosemary.

The post 5 New Whiskeys You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

If you’ve been waiting to enter the Sagamore Spirit RyeDay the 13th Sweepstakes, now’s your chance!

The Baltimore-based distillery is celebrating their favorite holiday, #RyeDaythe13th, by giving one lucky a winner a barrel of whiskey. Well, sort of. The winner also receives a VIP distillery tour and tasting, as well as an overnight stay at the @SagamorePendryBaltimore. Visit their website to learn more.

In honor of the celebration, Sagamore Spirit has paired with bars and restaurants across the nation to offer specials – including the East Villy, a cocktail dreamed up by bartender, Michael Belasco, at A10 Kitchen in New York City.

A10 Kitchen | @A10Kitchen In New York, NY

Recipe by Michael Belasco | @Mikey_Spiggz

East Villy

East Villy

Ingredients:

• 1 1/2 oz. Sagamore Spirit Signature Rye Whiskey
• 1/2 oz. Elderflower Liquor
• 1/2 oz. Allspice Dram
• 2 dashes Cranberry Bitters

Preparation: Add all ingredients to a mixing glass with ice and stir. Strain into double rocks glass with a single large cube and garnish with dehydrated lemon wheels. This cocktail is served canned at A10Kitchen!

For official rules, including entry limitations and prize descriptions, visit SagamoreSpirit.com/RyeDayThe13th

The post East Villy – Countdown to Ryeday appeared first on Chilled Magazine.

Source: Mixology News

Winter, and citrus season, are just around the corner, making it the perfect time to brush up on your citrus know-how.

Citrus is perhaps one of the most common cocktail flavor additives, but that doesn’t mean it needs to be boring or trite. Consider unconventional citrus varietals, making your own infusions, and upgrading your garnishes. Even when used in a classic fashion, the right citrus can transform a drink. To help get you inspired, we’re sharing four ways to up your citrus game year-round.

It’s impossible to talk about citrus and not talk bitters. We’ve written about bitters extensively lately, but in case you’re not caught up, we’ll give you the basics. Bitters can range extensively depending on the maker, but are a perfect vehicle for citrus as they are made from infusing fruit peels and more into a flavorless alcohol base. One of our favorites in the citrus range is Angostura Orange Bitters, a classic bar staple made from tropical orange citrus oils and a complex blend of botanicals, herbs and spices. Angostura orange bitters is a fantastic substitute for fresh citrus zest and adds exceptional flavor without adding grit to any cocktail. Not only is this fantastic for keeping a cocktail light and balanced, but it also saves you from relying on citrus when it’s not in season.

Angostura Orange Bitters

Try an Aromatic Mist! Scent has an incredible effect on flavor, which means that using a perfume like mist can have a dramatic effect with little effort. Food grade aromatic mists can be interesting for a range of reasons, one of which is that they allow you to make use of ingredients and aromatics that it would be difficult to harness otherwise. If you’re looking to explore, Vermont based Alice and the Magician offers two unique citrus options. Sage & Exotic Citrus has a base of yuzu, meyer lemon, and clary sage that start with a sharp, angular nose and fade to an herbaceous, smooth finish that pair well with Gibsons, Gin drinks, tonics, and Tequila.

Alice and the Magician Cocktail Aromatics

Citrus Flavored Salts are a great way to add flavor and salinity to drinks; they also make for a fantastic garnish. In simple cocktails, a citrus salt can make a huge impact, but it can get lost in more complicated drinks. Try using it to rim a glass, add sparkle and flavor to a garnish (salt dipped citrus wheel or tomato), or sprinkled over foam to finish. Creating your own custom salt mixes is straightforward and allows for endless creativity.

Citrus Zen Thyme Salt 

Ingredients: 

• 1/2 Cup Course, Flakey Salt
• 1 Tsp Buddhas Hand Citrus Zest
• 1 Tsp Fresh Thyme Leaves

Preparation: In a small bowl, mix your ingredients until fully combined; the mixture may be slightly wet if using fresh ingredients. Transfer to a parchment-lined sheet tray and spread the mixture out in an even layer. Place in a warm but not hot oven (200º or so) and let go until the herbs and zest are fully dried. Note that depending on your oven, the tray may need to be rotated to keep it from burning. More or less flavoring can be added to create a stronger mix. For a faster make, sub in already dried herbs and spices. Using fresh herbs and zest allows for better flavor distribution within the salt.

Using a Citrus based Shrub is another fantastic way to add depth and flavor to a drink quickly. The shrub is a historic drink that has recently made a comeback due to its unique taste and health benefits. The best thing about shrubs is that they can preserve seasonal produce for up to six months after preparation. This makes them a fantastic way to keep a seasonal menu to reduce environmental impact while still making use of winter citrus such as blood orange. When making a citrus shrub, be sure to carefully and thoroughly wash all fruit before preparation to remove any wax and lingering pesticides.

The post Back to Basics: Adding Citrus Flavor to Cocktails appeared first on Chilled Magazine.

Source: Mixology News

One of the leading-selling CBD infused beverages, DRAM Apothecary, is partnering with Coors Distributing Co. DRAM is widely distributed and sold in 24 states.

The 12 oz. cam contains 25mg of hemp extract (CBD) and other functional herbs like adaptogens. These are a class of herbs that help the body adapt and handle to stress. The DRAM drinks come in three flavors; Lemongrass, Gingergrass, and Beauty Bubbles.

DRAM Apothecary CBD Drinks

The CBD-infused drinks are zero calories, gluten-free, non-GMO, and don’t contain any natural flavorings. The drink flavors are all made with whole plants, in house, allowing the true essences and benefits shine through.

Founded in 2011, DRAM Apothecary was born in the Rocky Mountains of Colorado. They created a line of CBD Sparkling Waters, Herbal Bitters, and Switchles by using unique whole plants. The husband and wife dup, Brady Becker and Shae Whitney, design, manufacture, and fulfill all orders in-house. They have won several Good Food Awards and international praise for the packaging design.

DRAM Apothecary CBD Drinks

“This is an exciting move in the alcohol industry, as we offer consumers access to a healthy alternative that isn’t sugary soda or juice.” said DRAM Apothecary co-founder Shae Whitney. “Most of the CBD sparkling waters we’ve seen entering the market contain natural flavorings, which the Environmental Working Group have confirmed are far from ‘natural.’ We’re thrilled to partner with Coors who will widen our reach and allow more people to enjoy a delicious, functional and truly natural beverage made from clean ingredients.”

The post DRAM Apothecary Partners with Coors Distributing Co. for CBD Drinks appeared first on Chilled Magazine.

Source: Mixology News

Steve Mazzuca can trace his passion for serving fresh, scratch-made concoctions bursting with both flavor and craft, back to visiting his Grandmother, Josephine.

“She would cook everything from fresh ingredients, picked right from her backyard in New Jersey and make the most remarkable Sicilian dishes ever plated.”

Building a bartending mission on that early foundation, he’s currently the owner and general manager of Mister French NYC. A hip, modern spin on the French grub spearheaded by the celebrity chef David Burke, it features an expansive menu of 30 original cocktails. “Our overarching goal with the beverage program is to bring something to our guests that they can’t get anywhere else,” says Mazzuca, the menu’s chief architect, alongside beverage director Elvis Rosario and head bartender Sebastian Dean. As such, the “ornate” ingredients he employs boasts “a level of depth that covers all sensory perspectives.”

Cocktail Trio from Mister French

That depth not only includes freshly squeezed juices daily, but house-made organic sugars including Cane, Pear and Saffron, Demerara Cinnamon & Clove, Apple, Lavender & Peppercorn, all weighed out and basically made into a tea. “We use fresh herbs and fruit until we get a nice extraction, and use a 2:1 ratio with sugar and water,” explains Mazzuca who also batches Mr. French’s highest selling cocktails. That includes the Velours de Whiskey, made with a seemingly never-ending list of ingredients, including giffard banane du brésil liqueur and multiple walnut bitters.

La Vie En Rose

Another stand-out cocktail Mazzuca developed in his intense experimentation is the Confit Sour, which infuses the rich flavors of duck fat into Remy 1738 Accord Royal Cognac. “You render the duck fat and pour into a mason jar with the cognac and let it sit overnight so all the flavors are macerated together bringing a nice umami texture and flavor,” Mazzuca says of the process, which is followed by freezing the mixture for about 12 hours. “The fat will then harden and rise to the top of the liquor. At that point since it is in a solid form we can remove the duck fat and strain out the cognac into another bottle for use.”

Steve Mazzuca

“In my humble opinion, the menu should be a production of creativity, balanced with an innovative and edgy imagination that brings along an individual artistry and story conveyed in every single cocktail,” says Mazzuca, who’s always open to experimentation. “Needless to say, I do keep a long list of ideas to go back to when it is time for research and development.”

The post Ask a Bartender: Homemade Libations from Scratch with Steve Mazzuca appeared first on Chilled Magazine.

Source: Mixology News

Head into the holiday season with an ace up your cocktail making sleeve!

Kahlúa is a classic for holiday beverages for a reason, and these new cocktails showcase just how fun it can be in drinks.

Kahlúa Cold Brew Soda

Kahlúa Cold Brew Soda

Ingredients: 

• 1 1/2 parts Kahlúa
• 1 1/2 parts Cold Brew
• 3 1/2 parts Soda

Preparation: For this recipe, you’ll need an old jar (or a new one that looks like an old one), or a glass. Fill it up with ice. Add Kahlúa and cold brew and stir. Top off with soda. Garnish with lemon or orange wheels.

Latte Martini

Latte Martini

Ingredients:

• 1 Part Kahlúa
• 1 Part Absolut Vodka
• 1 Part Espresso
• 2 Parts Plant-based Milk
• Garnish with coffee grounds

Preparation: Fill a shaker with ice cubes and add all ingredients. Shake the ingredients until cold and strain into a cocktail glass. Garnish with coffee grinds.

Holiday Dalgona

Holiday Dalgona

Ingredients: 

• 1 part instant coffee
• 1 part hot water
• 1 part sugar
• 1 part Kahlúa
• Milk of your choice

Preparation: In a bowl, combine hot water, sugar and instant coffee. User an electric mixer to combine. In a high ball glass add ice, Kahlúa and milk. Place the whipped coffee mix on top of the Kahlúa and enjoy. 

Espresso Martini

Espresso Martini

Ingredients:

• 1 part Kahlúa
• 1 part Absolut Vodka
• 1 part Espresso

Preparation: You’ll need an espresso machine and a shaker for this one. It sounds complicated but it’s just a matter of mixing booze with coffee. Shake the Kahlúa, Absolut Vodka and espresso together with plenty of ice. Strain into a cocktail glass to get rid of all the small ice chips. Tip: Shake for like 10 seconds for optimal frothiness.

The post Kahlúa Holiday Cocktails To Celebrate With appeared first on Chilled Magazine.

Source: Mixology News