December 2020

One party guest you can surely rely on this rampant year is, wine.

Whether still or fizzy, a bottle of wine will be present at the dinner table (or presented as a gift). We will probably see more fizzy wine though – for that celebratory toast honoring the sparkling holidays. For that reason, we asked three worldly wine experts on how to handle a bottle of bubbles this holiday season: from popping a powerful cork and pouring into proper glassware, to pairing with seasonal plates and gifting to guests. These are pro-tips worth jotting down.

Florent RB of Champagne Boizel

Picking a bottle of bubbly

Florent Roques-Boizel, CEO and sixth-generation family owner of Champagne Boizel in Épernay, France

For our Champagne Boizel cuvées, our Brut Réserve NV (750ml/$49.99) is ready to drink when on the market – [already] aged 4 years in our cellars. There is a mandatory minimum aging on lees at the producer cellars of 18 months for NV wines and three years for vintages, which means when the bottle reaches the market, it is ready to drink.

Elena Schipani of Bottega SpA

Elena Schipani, Corporate Sommelier at Bottega SpA in Bibano, Italy (near Treviso)

We suggest drinking [Bottega Gold Prosecco DOC NV (750ml/$32.99)] within one year from the bottling, [at] a temperature between 4-6°C (39-42°F).

Marc & Joan of Paul Cheneau

Marc Clapes, Export Director at Paul Cheneau in Penedès, Spain

We recommend buying a [Paul Cheneau Lady of Spain Brut NV] Cava (750ml/$14.99) and drinking it [immediately]; we age them underground with its lees, and once it’s in the market, there is no more aging, but evolution. The longer the cava has aged in the bottle, the longer it will keep drinkable. To be safe, we recommend drinking it within two years of disgorgement. For example, all Paul Cheneau cavas show the disgorging date (L-DD/MM/YY) on the capsule. Note: “L” stands for Lot. The suggested temperature to best enjoy sparkling wine is between 6-10°C (42-50ºF).

Popping a strong cork

Schipani: Take the bottle out of the tray drawer – making sure that the stopper (cork) faces upwards, and remove the protective mesh from the bottle. Stand the bottle upright. If possible, turn the front label outwards [to guests].

Boizel: Remove the top of the foil, and untwist the cage while holding the cork with your other hand.

Clapes: Loosen the wire muzzle (cage), but do not remove it as it will help to have a better grip when we hold the cork. Have the bottle in a 45º angle, then move the bottle from the bottom – the hand holding the cork does not move.

Boizel: Always make sure the bottle is pointed away from you or other guests, just in case…

Clapes: Open slowly making sure the cork is not pointing at anyone (especially anyone’s face). The softer the cork is removed, the better because we retain the carbon dioxide. If we remove the cork rapidly, a nice pop sound comes, but we waste CO2. If the cork is hard to remove, the hand that holds the cork can also make movement – an opposite move than the move of the other hand.

Schipani: Grasp the base of the bottle keeping it upright – slightly tipping the glass to slowly pour the wine.

Clapes: Do not shake the bottle before opening it! 

Pouring into proper glassware

Clapes: Flutes are the natural and most common glassware for bubbles. They are very nice and we can see all the bubbles rising up forming a crown, which is beautiful. However, we highly recommend a wider glass; for example, a white wine glass where more room will allow us to best enjoy all the aromas.

Boizel: I prefer to use a white wine glass or tulip-shaped glass, [pouring] about one-third of the white wine glass or half of the tulip. It is important not to fill too high, leaving room to release aromas.

Clapes: Fill the glass with a third of its capacity [to] avoid the wine from getting warm, and allow space for the aromas to concentrate and thus enjoy them.

Schipani: A bottle of [sparkling] wine contains just over 25 ounces, so it is common to see it portioned out into seven servings (3.5 oz/100 ml).

Bottega Bibano Vineyard

Profiling Prosecco, Cava, and Champagne

Clapes: First, we could make a difference about the production methods: Traditional Method, or second fermentation in the bottle, such as AOC. Champagne, DO Cava, Franciacorta, Crémant from France, and most U.S. sparkling wines; among others – this is the highest quality production method. [And] second fermentation in a tank: for example, Prosecco which gives less complexity.

Boizel: Many things differentiate Champagne and other sparkling wine regions: the history, unique terroir (combination of soil, climate and human know-how), and of course, the élaboration. For Boizel Champagnes, we use only three grape varieties: Pinot Noir, Chardonnay, and Meunier. All the vineyards are harvested in small baskets and pressed close to the vineyards.

Schipani: The Glera grapes used to produce [Bottega Gold] comes from the heart of Prosecco DOC area [of] deep soils, made up of conglomerates of rock and sand. Grapes are exclusively hand-picked and vineyards are cultivated with organic methods. Hand-harvesting ensures a selection of the best grapes, then the must is kept at a low temperature before fermentation and bottling, in order to maintain its freshness.

Clapes: Then we could talk about the aging time in the bottle. Generally speaking, traditional method sparkling wines age longer than those produced in a different method, and thus develop more complexity and finesse through the aging time.

Boizel: The aging of our Champagnes is between four to fifteen years in our historic cellars below the Avenue de Champagne (classified Unesco World Heritage site since 2015). The art of blending between vineyards with different soils and exposures is key to produce each year’s Champagnes that express the individual style of our House. It is a quest for balance, elegance, and purity.

Clapes: from D.O. Cava, following the Traditional Method, [Lady of Spain Brut] ages in the bottle between 12-15 months before disgorgement allowing some complexity and an optimal integration of the bubbles with the wine. [It’s] fresh with good acidity and balanced with very subtle floral undertones and flavors of creamy pastries. A nice carbonic finish, lingering on the palate.

Schipani: Bright and straw yellow, Bottega Gold Prosecco is soft, harmonious and elegant, with a slim body and with lively yet balanced acidity.

Boizel Cave

Pairing with seasonal plates 

Boizel: For family dinner, we start the evening with our Brut Réserve and appetizers. It is a wine that can easily pair with a variety of canapés. Our Boizel Blanc de Blancs is the best companion for seafood – I personally enjoy it with seared scallops. We have the chance in Champagne that [allows] the natural acidity of our wines to pair with a wide variety of dishes and cuisine. Be creative!

Clapes: In Catalonia, we are cava fanatics! So, we enjoy the whole meal with cava – from beginning to end. It’s delicate, fresh and cheerful character combines perfectly with light or softly-seasoned meals. I would recommend drinking Lady of Spain Brut with appetizers and any tapas; especially jamón ibérico (acorn fed Iberico ham). The bubbles of the Cava and the fatness of the jamón melt together in a marvelous way! Seafood tapas, such as pulpo a la gallega (octopus), calamares (squid), as well as, canned seafood [too].

Schipani: Excellent as an aperitif, and in cocktails. [Prosecco DOC] goes particularly well with starters, light first courses (seafood and non-aromatic herb pasta, or risotto), steamed or raw fish dishes, grilled white meats, and stewed or fresh vegetable dishes. It runs very well with butternut squash gnocchi, carpaccio, and tiramisù.

Boizel House

Sharing with guests

Boizel: For gifting, I recommend (top vintage cuvée) Joyau de France 2000 in its individual gift box. It had fifteen years patiently aging in our deep cellars, and shows all its mature, complex aromas for Christmas. It is a rare wine that will make all wine lovers happy!

Schipani: The [Bottega Gold] magnum size… Its vibrant gold packaging makes a beautiful addition to holiday tables. Bottles are painted with an innovative metallization process – the golden color becomes an essential part of the exterior layer of the glass. Many imitations, but Bottega Gold is the first and the original!

Clapes: [Lady of Spain Brut] started as a limited-edition Cava years and years ago. Every year, it had a new design: the first one about architecture in Barcelona, the second one about street life, and the third one about people in Spain… [which] had much success and stayed. We want to transmit the Spanish joy for life and share the time with our loved people.

Storing leftover wine 

Clapes: [Store] in vertical position in the fridge, with a proper stopper. Do not save it for many days (two or three, no more).

Boizel: I never have leftovers!

The post Pro-Tips For Sipping Holiday Bubbly appeared first on Chilled Magazine.

Source: Mixology News

Ditch the bubbly and mix up one of these lux cocktails to ring in the New Year.

Everything about this year has been weird, so why not skip the champagne for something with a little more spunk to kick the last hours of 2020 out the door.

Hennessy Fightcap

Hennessy Fightcap 

With its smooth and elegant finish, this bold cocktail is inspired by Mexican world champion boxer & Hennessy ambassador, Canelo Álvarez. The rich flavors of fruit, cinnamon and spice draw inspiration from Ponche Navideño, a traditional Mexican punch. Hennessy V.S.O.P Privilège is the perfect balance of red fruit with subtle barrel spice, complimenting a flavorful Ponche Navideño syrup for a refreshing take on an Old Fashioned.

Ingredients:

• 2 oz. Hennessy V.S.O.P Privilège Cognac
• 1/4 oz. Ponche Navideño syrup* (cinnamon or spice syrup)

Preparation: Add all ingredients to a mixing glass with ice, stir to chill, strain into a rocks glass over large cube. Garnish with a lemon twist and dehydrated apple wedge.

*Ponche Navideño Syrup 

• 2 cups brown sugar
• 4 cups water

Combine over high heat, stirring to dissolve sugar. Once boiling, add the following and reduce to a simmer

• 1/4 cup walnuts
• 1/4 cup chopped prunes
• 1/2 cup raisins
• 3 hibiscus tea bags
• 2 cubes chopped red apple
• 1 whole orange peel
• 6 cloves
• 4 cinnamon sticks

Preparation: Reduce by 1/3rd, remove from heat and strain to remove spices and fruit. Place syrup into a container and refrigerate. 

Old Fashioned Recipe – Loews Minneapolis Hotel

Old Fashioned Recipe – Loews Minneapolis Hotel

Ingredients:

• 2 oz. Bullet Bourbon
• 1/2 oz. Peach Liqueur
• 1/2 oz. Demerara Simple Syrup
• 1 bar spoon of Luxardo Cherry Juice
• 1 dash of Angostura Bitters
• 1 dash of Peychauds Bitters

Preparation: Stir in Bar Glass on ice. Strain in large “Rocks” glass with one large ice sphere. Garnish with Orange Peel and 2 Luxardo Cherries.

Rhum Barbancourt Kremas

Kremas

Ingredients:

• 2 cups Rhum Barbancourt Reserve Speciale
• 2 cups of cream of coconut sweetened
• 2 cups of condensed milk
• 2 tbsp. pure Vanilla Extract
• 2 tbsp. cinnamon
• 2 tsp. Ground Nutmeg
• 4 tsp. Fresh Lime Juice

Preparation: In a large bowl, mix all ingredients thoroughly. Pour into a glass container or glass bottle and refrigerate until serving. It can also be served over ice. Always shake the bottle or glass container before serving. Store in the refrigerator. This recipe should yield about 6 cups.

Aviation Mister C – Bisha Hotel Toronto

Aviation Mister C – Bisha Hotel Toronto

Ingredients:

• 1 1/2 oz. Tanqueray Gin
• 1/2 oz. Maraschino liqueur
• 1/3 oz. Creme de Violette
• 1 oz. Lemon Juice
• 3/4 oz. Simple Syrup

Preparation: Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a cherry. Serve straight up without ice.

The post An Unconventional Toast to Celebrate New Year’s appeared first on Chilled Magazine.

Source: Mixology News

Start the new year off strong by sipping on a low ABV cocktail!

Low ABV cocktails are going to be big in 2021. If you want to have a casual night, or maybe your new year’s resolution involves cutting back, these cocktails are perfect for you. Low ABV simply means low alcohol by volume, therefore you *might* not feel those morning after affects.

Whether spending the night in or out celebrating with your quarantine gang, these low ABV cocktails will impress any guest.

White Peach Granita

White Peach Granita

Ingredients:

• 2 oz. The Perfect Purée White Peach Puree, thawed
• 3/4 oz. Simple Syrup
• 3/4 oz. Fresh Lemon Juice
• Pinch of White Pepper
• Mint

Preparation: In cocktail shaker, combine all ingredients with ice, shake, and serve on the rocks. Garnish with fresh sprig of mint and pepper.

KEELer Cold Brew

KEELer Cold Brew

Ingredients:

• 1 1/2 oz. KEEL Vodka
• 2 oz. Cold Brew Concentrate
• 1/2 oz. Vanilla Rooibos Syrup
• 3/4 oz. Coffee Liqueur
• 3/4 oz. Coconut Milk

Preparation: Combine all ingredients in a tin and shake it just like we know you can shake it on the dance floor. Strain into a coupe or martini glass and garnish a few coffee beans

Haus Spritz

Haus Spritz

Ingredients:

• 2 parts Haus
• 1 part Soda Water
• 1 part Prosecco
• Lemon

Preparation: Serve on the rocks in a wine glass

Seed + Cider

Seed + Cider

Ingredients:

• 2 oz. 21 Seeds Valencia Orange Tequila
• 2 oz. Apple Cider
• 1/4 oz. Fresh Orange Juice
• 1/4 oz. Fresh Lemon Juice
• 1/4 oz. Simple Syrup

Preparation: Dry shake. Serve on ice and garnish with dried orange or slice of fresh orange and full cinnamon stick.

The post 4 Low ABV Cocktails You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

When I started bartending at Fred Eric’s Vida in 2002, nobody in LA knew what rye whiskey was. In fact, the only point of reference we had for rye whiskey was Don McClean’s ‘American Pie’.

These lyrics always confused me as a kid. “Drove my Chevy to the levy, but the levy was dry. Them good ole’ boys were drinkin’ whiskey and rye, singin’ ‘this will be the day that I die’…” I had no idea what Don McClean was talking about, and I thought it odd that he would reference his favorite sandwich bread.

My first bartending job was at Vida in Los Feliz, and since my knowledge of bartending was limited I learned how to make cocktails to the specs of my regular customers. They were very specific about making the drinks to their standards. This is a memorable way to learn if you are able to follow simple instructions. This process forced me as a bartender to understand the concept of consistency.

Regular customers are some of the most unique characters you’ll ever meet. My first regular customer at Vida was Frank Bayer, an LA transplant from the New York Broadway scene who became a stage manager at the Mark Taper Forum for many years. “You can call me Bear,” he would say.

Bear loved his Perfect Manhattans. If there is one reason I make an exceptional Manhattan, it is all because of him. Back then, part of the ritual of making a great aromatic drink was to shake the hell out of it. Back then, “bruising” bourbon or “shaking until frothy” was a sign of a well made cocktail. These days, this is only acceptable if you are doing it per a specific guest’s request. (It’s more fun to break the rules of your trade if you can implement them perfectly first.)

Frank Bayer was the one who trained me on making the Perfect Manhattan (the term “perfect” refers to the inclusion of dry vermouth with the traditional sweet red) to his liking. We would start with some type of higher end bourbon. There weren’t as many on the market then, so it was usually a choice between Baker’s, Booker’s, or Knob Creek.

As more boutique bourbons were just beginning to show up, Frank would always ask what we had back behind the bar that was on the more expensive side. He would coach me through making them until they were exactly as he drank them. We became good friends while sitting at the stone horseshoe bar that was Vida. So whenever I sensed that ‘Bear’ had entered the place, I would have his Perfect Manhattan cold and ready to drink. The recipe is a classic that holds its own with the sweet vermouth only version, softening it around the edges and allowing the rye to shine even more.

Perfect Manhattan

Frank Bayer’s Perfect Manhattan

Ingredients:

• 2 oz. Rye Whiskey, such as Rittenhouse
• 1/2 oz. Sweet Vermouth, such as Punt E Mes
• 1/2 oz. Dry Vermouth, such as Dolin
• 2 dashes Angostura Bitters
• 2 dashes Orange Bitters

Preparation: Place all ingredients in a mixing glass and stir until well chilled. Strain into a coupe or martini glass. Garnish with a maraschino cherry. 

Years later in 2011, I trained with the Kobe Bryant of cocktail makers in LA Vincenzo Marianella. He is responsible for the training of many of LA’s most influential bartenders. Vincenzo is from Tolmezzo, Italy. He is 6’6” tall and brooding, seemingly serious but with a very funny dry sense of humor. He has a caring quality for his staff that is something of a cross between one’s great grandmother and the Godfather. His ‘Imperfect Manhattan’ is ironically named and embodies the tone of Marianella’s cocktail menus. The title showcases his humorous side.

The classic version is a stirred 2:1 ratio rye whiskey to sweet vermouth with Boker’s bitters; this recipe can be found in a myriad of historic cocktail books. The Manhattan we learned to make in the late ‘90s was always bourbon because rye just was not readily available on the market, therefore derailing it from the proper rye-based recipe.

Marianella is ironic with his recipe and title choice of the “Imperfect Manhattan” by utilizing bourbon in an aromatic up drink and then serving it on the rocks. He eliminates the sweet and dry vermouths altogether and replaces them with a Bianco and Rosato vermouth. Replace the bitters too, why not? Nobody’s perfect.

Imperfect Manhattan

Imperfect Manhattan

Courtesy of Vincenzo Marianella

Ingredients:

• 2 oz. Bourbon, such as Angel’s Envy
• 1/2 oz. Rosato Vermouth, such as Mancini
• 1/2 oz. Bianco Vermouth, such as Carpano
• 4 dashes Bitter Truth Aromatic Bitters

Preparation: Place all ingredients in a mixing glass and stir until well chilled. Strain into a rocks filled Old Fashioned glass. Garnish with an orange peel zest.

The post Making an Imperfect Manhattan appeared first on Chilled Magazine.

Source: Mixology News

It’s time to welcome 2021 with open arms.

What better way to start out the new year than with a delicious champagne cocktail? This past year has been a tough one for many reasons. It’s time to start over, start fresh, and leave 2020 in the past. Nothing feels more hopeful than marking the start of a new year than with a bubbly drink. New Year’s Eve is all about new beginnings. It’s time to celebrate.

Ring in the new year with one of these champagne cocktails!

Chandon Harvest Punch

Chandon Harvest Punch

Ingredients:

• 4 oz. Lemon Juice
• 8 oz. Pineapple Juice
• 4 oz. Cinnamon Syrup*
• 8 oz. Hennessy VSOP
• 4 dash Angostura Bitters

Garnish: Dehydrated Pineapple Rings, Lemon Slices, Orange Slices (Blood Orange for color), Cinnamon Sticks, Fresh Mint

Glassware: Punch Cup or Wine Glass

Preparation: Place a large block of ice into a punch bowl and add the batched base cocktail. Let the ice melt a little into the batch. Then, using a ladle, pour 4 oz into a punch glass and top with 3 oz Chandon Brut. Add garnishes. Can use a cake pan to freeze a large block of ice with the garnishes in it.

*Cinnamon Syrup Recipe

Ingredients:

• 1 cup Granulated Cane Sugar
• 1 cup Water
• 4 Cinnamon Sticks, broken into large pieces

Preparation: Bring all ingredients to a boil over medium heat. Reduce heat to medium-low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool. Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to 2 weeks.

‘Tis the Season with Simple Vodka

‘Tis the Season with Simple Vodka 

Ingredients:

• 1 1/2 oz. Simple Vodka
• 1/2 oz. Rosemary infused Aperol
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup
• Rosemary/Lime Wheel Garnish
• Topped with Prosecco

Preparation: Combine Simple Vodka, Aperol, lime juice and simple syrup in a cocktail shaker with ice. Shake and strain into glass and top with prosecco. Garnish with lime and rosemary.

Cranberry Champagne Cocktail

Cranberry Champagne Cocktail

Ingredients:

• 1 oz. Cranberry Liqueur
• 2 dashes Orange Bitters
• 4 oz. Champagne, chilled
• 3-5 spiked Cranberries (for garnish)

Tools & Materials

• Cocktail pick
• 8 oz. flute

Preparation: Pour the liqueur into the flute, add the bitters, and top with the champagne. Garnish with a cocktail pick loaded with the cranberries.

Inception

Inception

Ingredients:

• 1 1/2 oz. Amaro di ANGOSTURA®
• Top off with Prosecco

Garnish: Lemon Twist

Glass: Champagne Flute

Preparation: Pour chilled Amaro Di ANGOSTURA® into a chilled champagne flute. Top off with chilled Prosecco.

The post 4 Bubbly Cocktails to Ring in 2021 appeared first on Chilled Magazine.

Source: Mixology News

Since 1953 the village of Koskenkorva in Finland has been making a name for itself in the way it knows best – distilling some of the best vodka possible.

Koskenkorva Vodka

Using pure, unfiltered groundwater and northernmost grown barley, the team at Koskenkorva creates a range of spirits that have won numerous awards. Some of their latest accolades include International Spirits – Vodka Producer of the year in 2020, The Spirits Business Gold in 2020, and Green Awards – Green Company of the Year 2018.

Currently, the line only sells their Original vodka in the US, but they carry an extensive line of unique vodkas and liqueurs that we hope to see more of soon. They use their local environment’s ingredients and flavors, like pine, wild berries, and yarrow, to develop their more unique items. In spring of 2021, the line intends to launch a new bottling – Koskenkorva Vodka Climate Action, made from regeneratively farmed barley that draws CO2 from the atmosphere and returns it to the ground. This new line is just another step of Koskenkorva’s incredible sustainability plan.

At Koskenkorva, sustainability has taken precedence. Since 2015 they have been using their discarded barley husks, a leftover from distillation, as an energy source in their custom bio-energy power plant. The company has developed a circular economy, where they reduce and reuse as much as possible. The plant produces raw materials and starch used in animal feed, collects their carbon dioxide for greenhouse cultivation, and even uses the ashes they make to fertilize the nearby barley fields.

Having an interest in sustainability and the environment isn’t just about altruism; when you’re crafting a vodka with simple ingredients like barley and spring water, you want them to be as pure and high-quality as possible. Ensuring that crops are grown as naturally and with as many nutrients as possible leads to better vodka. Most of the barley used in the company’s vodka comes from within a 200 km radius of the village and is some of the world’s northernmost grown barley. A custom variety needs to be grown to deal with the short arctic growing season and the summer period where the sun doesn’t set. These unique farming challenges have resulted in a truly unique grain that creates a smooth, pure, and sustainable vodka perfect for every possible cocktail.

With the company’s growth, we hope to see more of their products enter the US market in the future. Our Koskenkorva Wishlist includes Sauna Barrel: a vodka aged in oak barrels for a hint of tar, smoke, and bourbon-inspired by the village Sauna. Forest Berries is another flavor we’re itching to try – a smooth vodka with natural raspberry, rhubarb, pine buds, and violet extract. In the meantime, we’re happy to add this stunning bottle to our bar and know that every time we pour a drink, we’re celebrating a company that’s making a difference!

Village Smash

Village Smash

Ingredients:

• 1 1/3 oz. Koskenkorva Vodka Original
• 2/3 oz. Lemon Juice
• 1/2 oz. Sugar Syrup
• 10 Mint Leaves
• Egg White (optional)
• splash of Soda Water

Preparation: Measure all ingredients except soda in a shaker and vigorously shake. Double strain into a glass over ice. Top up with soda water, give a light stir, and garnish with an extra sprig of mint.

White Rabbit’s Breakfast

White Rabbit’s Breakfast

Ingredients:

• 1 1/3 oz. Koskenkorva Vodka Original
• 3 1/3 oz. Carrot Juice
• 2/3 oz. Orange Juice
• 1/3 oz. Lemon Juice
• 1/3 oz. Sugar Syrup
• Worcestershire Sauce
• Tabasco
• Salt & Pepper
• dash White Balsamic Vinegar

Preparation: Measure ingredients in a shaker and throw 3-4 times with ice. Strain into a highball glass with ice. Garnish with a slice of cucumber and a grate of fresh pepper.

The post The Sustainable Vodka Brand Making Waves appeared first on Chilled Magazine.

Source: Mixology News

In case you haven’t noticed, house plants are having a major moment right now.

They’ve been trending as elements of interior design for years, but thanks to stay-at-home orders, more people are adopting and loving plant babies in 2020 than ever before. Plants give life to a room and for some, meaning to life. Just a few years ago you might be hard-pressed to find any plants in the windows of your local distillery, tavern, bottle shop, or frat house – but not today. This begs the question – what’s up with all the plants?

Mix of house plants

A brief history of indoor plants

We humans have been domesticating wild plants since the dawn of civilization. In fact, it’s thanks to the domestication of wheat that we even have a civilization at all. Records show that the ancient Chinese, Greeks, Romans, and Egyptians all brought plants indoors as luxury items. Potted plants were a status symbol back then; only the filthy rich could afford them.

Fast forward a few thousand years and house plants are finally making their way into middle-class Victorian homes. Heating systems, big sunny windows, and access to horticultural literature made this possible. The most popular indoor plants of this time are still around today: Cast Iron Plants, English Ivy, Parlor Palms, and Sword Ferns.

The modern relationship we have with indoor plants began in the mid-20th century. Some say our renewed interest in house plants was due to the rise in housewives going to work – women decorated those sparse office spaces up with potted plants, many of which ultimately ended up in employee’s homes. Some believe it was the science of the time that brought potted plants into our homes; biologists were breeding plants to grow faster, tolerate lower light, and cost less than ever before. Still, others argue that it was simply the hippy movement, on par with recycling and bare feet.

Whatever the reason, it seems indoor plants are here to stay. They are more popular now than ever before. Lucky for us, the benefits of being around all this green go well beyond its aesthetic value.

Why we Love Plants

Psychologists have studied the relationship people have with house plants for decades. Studies show that being around leafy green plants has many positive effects, including:

• Elevated mood
• Reduced stress and anxiety
• Enhanced creative thinking

Basically, whether or not we even pay attention to plants around us, our brains still have a positive reaction in their presence. This is especially true if we have Active Interaction with plants – touching them and caring for them. Active Interaction has shown to have even more dramatic effects on our mood. This could be the reason why we all turned to care for houseplants when everything else went crazy this year. Interacting with plants is extremely calming, and gives us feelings of satisfaction, accomplishment, and pride.

Of course, more plants don’t always lead to more happiness. Too many plants to take care of can be overwhelming! Too much green in an office or bar is chaotic for some people. It’s important to have a thoughtful design for indoor plants, providing them with enough light and space to grow while they beautify the room.

Plant filled restaurant

Plants at the Bar

Some bars, like Death and Company in New York City and the Bluebird Cocktail Room in Baltimore have found that perfect, elegant balance that allows plants to have their best effect on people.

The psychological effects that plants have on us are beneficial to bar staff and guests alike. With better moods all around, service is guaranteed to be smoother. Plants put off an air of luxury, which lets people know (usually subconsciously) that they’re in for a treat – and they probably will be because the bartender will be more calm and creative while working in the presence of live plants.

Potted herbs like mint a sage provide the bartender with the freshest flavors possible, and their fragrance will fill the air when they’re touched, adding to the overall experience. This also gives the bartender a moment of that Active Interaction we talked about earlier.

We wouldn’t even have the bar without plants. Alcohol comes from plants. As soon as we started cultivating wheat, we immediately fermented it into beer. Grapes give us wine and brandy. Juniper bushes flavor our gin and tequila is made from the agave plant. Every herb, spice, and fruit we use to make drinks are plants. Having live plants behind at the bar reminds us of that connection to the earth’s resources.

When it comes down to it, plants are just plain cool. They make us happy and they look pretty. They purify our air and make oxygen for us. They give us life, literally and hyperbolically, and we love them for it. So, next time you’re sipping a drink, whether at your house or at your favorite bar, raise a glass to the nearest plant you see. Cheers!

The post Why Indoor Plants are Good for Business appeared first on Chilled Magazine.

Source: Mixology News

Brian Freed is a partner at Damn Good Hospitality, owned by Green Bar & Kitchen, Stache, America’s Backyard and Revolution Live in Fort Lauderdale and C.W.S. in Lake Worth.

Brian also our Beverage Director and oversees the developments of the cocktail program at all locations.

Brian Freed

Talk to us about the growing trend of offering mocktails in bars.

“We do our best to follow all the trends in the cocktail industry on a daily basis. We pay attention to trends overseas and what millennials are looking for. There has been a great shift with consumers looking for cocktails that are lower in ABV or that are straight up mocktails sans alcohol.  In general, people are looking to be healthier and love fresh ingredients and juices in their cocktails these days.”

“At Damn Good Hospitality, we want to continue to be on the forefront of all trends and supply customers with what they want so we have been emphasizing the use of fresh quality ingredients across the board in all our beverages.”

Tell us about the mocktails offered at Green Bar.

“Outside of our in-house juice program, which features 6 juices that can be sold individually or in cleanse packages, we also offer 2 mocktails including a cucumber mint styled Collins and a blueberry mint Mojito, with no alcohol of course.”

Tell us a bit about the bar menu and the crowd at Green Bar & Kitchen

“Our crowd is very health conscious as we are a 100% plant-based fast casual restaurant. Guests like the laid back, friendly atmosphere inside and outside on our patio, where we feature live music on the weekends.”

Talk to us about wellness and the popularity of mocktails at Green Bar & Kitchen.

“Everyone loves cocktails in South Florida, especially with its great mix of locals and tourists.  However, locals are now very focused on wellness, so they are looking for fresh juices, ingredients and garnishes in their cocktails and love mocktails when they are looking to go alcohol free with their high-quality fresh ingredients.”

Green Bar & Kitchen Mocktails

Coco-Cooler

Coco-Cooler

Ingredients:  

• 2 oz. Coconut Water
• 1 oz. Lime Juice
• 1/2 oz. Agave Syrup
• 3-4 Thinly Sliced Cucumber Wheels
• 8 Mint Leaves

Preparation: Combine all into your shaker, fill with ice. Shake for 10 seconds and strain into a double rocks glass. Garnish with cucumber wheels and a mint sprig.

Blueberry Mojito

Blueberry Mojito

Ingredients:

• 2 oz. Lime Juice
• 1 1/2 oz. Agave Syrup
• 8-9 Blueberries
• 8 Mint Leaves

Preparation: Combine all into your shaker, fill with ice. Shake for 10 seconds and strain into a highball glass. Garnish with 3 blueberries and a mint sprig top with soda water.

The post Ask A Bartender: Mocktails with Brian Freed appeared first on Chilled Magazine.

Source: Mixology News

If you happen to find yourself in Malaysia, you are guaranteed to see natives sipping on a mug of teh tarik — the national drink of Malaysia. Let’s dig deeper into this sweet and earthy drink.

This Southeast Asian drink is known as teh tarik or pulled tea. It’s not only fun to make but it can test your serving skills when it comes to creating the perfect froth on top. Typically, this drink is consumed after dinner, but it can be enjoyed right alongside your favorite dish.

While the origins of the drink range from Malaysia and Singapore, it’s best known as the drink created by Indian Muslim immigrants who would come to Malaya for work.

Tea

Teh tarik is traditionally made with Indian tea however shipping spices from India would not be affordable. Malayan-based tea sellers had to utilize what they had around. Indian tea has the addition of extra spices, much like chai, however now tea dust (loose leaf tea) is used. This dust is the cheapest alternative. It is incredibly bitter, which is where the discovery of condensed milk changed the game — to alleviate the bitterness.

This drink is a cherished fixture in the Malaysian culture. It brings forth childhood memories and separates the stress of busy workers. A mixture of black tea, sugar, and condensed milk might sound like traditional ingredients for an average cup of tea. However, the method is what makes it stand out.

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

Rather than being stirred with a spoon, this tea mixture is “pulled.” It is poured back and forth between two pitches or mugs. A similar effect can be made with a handheld milk frother or coffee machine steam wand. This ensures the milk and sugar are combined with the tea more effectively. This method has become the only acceptable way to make teh tarik because it produces a thick, foamy, and rich drink.

The method of tea pulling has become widely popular and regarded as a display of showmanship. Malaysia will often hold competitions for patrons to show off their stylistic skills. Here is how you can make it part of your bar menu! Teh tarik can be enjoyed both cold and hot. For a cold option, add in 1/2 oz. of coffee liqueur like Kahlúa with a dash or two of bitters.

Want to sip on something warm and cozy? Add in a double shot of espresso and 1 oz. of your favorite bourbon.

The post Global Sip: Take a Trip to Malaysia appeared first on Chilled Magazine.

Source: Mixology News

Chilled is preparing for the new year with a cocktail from Brockmans.

The blueberry, blackberry, and Valencian orange peel flavored gin makes the perfect combination with the freshness of lemon and sparkling wine. The first French 744 cocktail was first recorded back in 1922, however it wasn’t until 1927 that it was given its name. A French 75 is an elegant and festive cocktail to sip into the new year.

Celebrate the end of 2020 with a gin and champagne cocktail that is a twist on a classic.

Brockmans 75

Brockmans 75 

Ingredients:

• 2 oz. Brockmans Gin
• 1 oz. Freshly Squeezed Lemon Juice
• 1/2 oz. Simple Syrup
• Champagne or Prosecco

Preparation: Shake the gin, lemon juice and simple syrup with ice. Strain into a champagne flute and top with the sparkling wine. Garnish with a twist of lemon zest.

The post Drink of the Week: Brockmans 75 appeared first on Chilled Magazine.

Source: Mixology News