December 2020

Leave Santa something a little stronger this year with one of these Christmas cookie inspired cocktails!

Developed by members of the Chilled 100, each of these recipes is sure to impress. Each of these indulgent treats are delightful enough to sip on all winter long, so grab your shaker and mix one up under the mistletoe.

Last Christmas

Last Christmas

By Paula Lukas @PaulaLukas27

Ingredients:

• 1 1/2 oz.  Royal Dansk Danish Butter Cookie Infused Kikori Japanese Whiskey
• 2 oz. Disaronno Velvet Cream Liqueur
• 1/2 oz. Giffard Vanille de Madagascar Liqueur
• 3 dashes 18:21 Havana and Hide Barrel Aged Bitters
• 1/2 tsp. Snowy River Cocktail Sugar (rim)

Preparation: Infuse one cup of Kikori Japanese Whiskey with three Royal Dansk Danish Butter Cookies for twenty four hours. Strain and discard cookies. Combine all ingredients except for the cocktail sugar in a shaker tin with ice.  Shake and strain over fresh ice in a large rocks glass rimmed with the cocktail sugar.

“Growing up we always made Spritz cookies around the holidays which are delicious , buttery cookies with roots in Germany and Scandinavia. We would make them with a cookie press and every year I’d really look forward to it! My cocktail brings out the rich , buttery flavor of the cookies with a bit of a kick!”

Noble Milk Punch

Noble Milk Punch

By Adam Way @CocktailsByAdam

Ingredients:

• 1 1/2 oz. Noble Oak Bourbon
• 1 1/2 oz. Whole Milk
• 1/2 oz. Half and Half
• 1/2 oz. Demerara Syrup
• 1 bar spoon Allspice Dram
• 3 dashes Vanilla Extract
• 1 dash Aromatic Bitters
• Nutmeg

Preparation: Add all ingredients except nutmeg to a shaking tin, add ice, and shake well. Strain into a coupe glass and garnish with a fresh grating of nutmeg.

Gingerbread Cookie

Gingerbread Cookie

By Christina Mercado @ShakeStirPour

Ingredients:

• 1 oz. Spiced Rum (Chairman’s Reserve)
• 3/4 oz. Irish Cream (Five Farms)
• 1/2 oz. House-made “Gingerbread Syrup”
• 1/2 oz. Almond Milk
• 3/4 oz. Egg White
• 2 dashes of Aromatic Bitters

Preparation: Shake then dry shake. Pour into chilled cordials glass lined with 1/4 oz of molasses around the rim. Garnish with a caramel gingerbread man!

“I first created my “Gingerbread Cookie” Cocktail a couple of years ago for my hotel bar. It has the sweet and the spice of a classic gingerbread while being light enough to sip as a cocktail!”

Holiday Tradition

Holiday Tradition

By Courtney Cox @Helloxcoco

Ingredients:

• 1 1/2 oz. Pür Spirits Blackthorn Sloe Gin
• 1 oz. Black Moth Truffle Vodka
• 1 1/2 oz. Bolthouse Farms Vanilla Chai
• 1 oz. Ginger Chai Tea
• 1/2 oz. Brown Sugar Simple
• 1 bar spoon Bonne Mamam Raspberry Preserves

Preparation: Shake all ingredients with ice. Double strain into crush ice filled snifter rimmed with festive sugar crystals.

The post Indulge With A Christmas Cookie Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Bartending School, perhaps one of the biggest debates in the industry.

Is it a scam, or a useful stepping stone to get behind a bar? With such a controversial topic at hand, we turned to the Chilled 100 to ask them to share their thoughts. As you might expect, they had a lot to say, which is what we’re making this into a several part special where we share their stories, thoughts, and experiences so that you can walk away with a well informed opinion of your own.

Michael Huebner, a Chilled 100 Member from Chicago, started out our conversation. “You’d be hard-pressed to find me opposing any type of school in theory,” Huebner noted. “When schools are run for profit is when you start to run into trouble with predatory institutions.

Drink being poured

There is currently no acknowledged industry-wide standard certification for a bartender – nor do I think there should be – so you really don’t know what you’re paying for. If your goal is just to gain employment; that’s not a guarantee.”

Are there programs that are better than others? “Absolutely. I’ve seen some well run and comprehensive programs for aspiring hospitality professionals at every skill and experience level, however most of them have been region-specific.”

We wondered, what the best way for someone with no background in bartending to learn the basics before entering the industry. “Watch a good bartender work. Ask questions. Study basic cocktail builds and theory in your free time. Buy or borrow some equipment for at-home practice. Study some of the essential texts that are more on the introductory side.”

If someone with no industry experience is looking at bartending programs – Huebner’s advice varies depending on what your end-gaol is. There are different programs that cater to different results. If you’re just looking for a job, for instance, your best bet is to ask a local bar manager. Not everyone will hire someone with no experience and a school certificate. In fact, in one of our recent articles another hiring manager mentioned that they specifically throw out resumes with bartending schools listed. But this isn’t the case for everyone, and every school.

“If you’re looking for a job, ask a bar manager if they know of any local courses that would be appealing on a resumé and worth your time,” Huebner adds. “If you’re looking for speciality, I’d ask some bartenders and beverage professionals. Maybe dig around online, lots of non-hands on stuff can be taught over the world wide web. There are also more books now on bartending, spirits, hospitality, etc. than any other point in time. Fill out that bookshelf. And finally, don’t expect a certification or a bartending degree to be some sort of magic cure-all for any setbacks you have experienced.”

What’s Huebner’s best advice for continuing education for bartenders? “Bartending is a craft. The interesting thing about crafts, specifically, is that you can never really master them. The same is true for the education surrounding the craft. The sooner you realize you know nothing at all, the better off you’ll be. Never stop consuming knowledge and finding ways to grow.”

After years working in a different industry, when Atlanta Georgia based Chilled 100 member Charles Freeland began his bar career, he turned to a school first. For Freeland, the topic of bartending school is loaded. Throughout his career he’s seen how little many think of schools, but when he most needed a hand, a bartending school taught him the basics he needed to start a career.

Bar

“After 2008, I was unemployed or under-employed for a long time, having lost a business in the housing industry,” Freeland shared. “After a few failed starts, I decided I wanted to return to the restaurant industry, which I had worked in in my teen years. I was 39 at the time, and I thought bartending seemed like a thing I wanted to try. I borrowed $500 from a friend and signed up for a 1 week course at a bartending school that promised to help me find a job. I studied and worked hard during that week. I memorized roughly a hundred cocktails, most that would only be found on the TGI Friday’s menu in 70’s and 80’s, and very, very few of which I use in my daily life as a bartender. I learned some basic skills like how to use shaker tins and count pours.”

At the end of the one week class he could make 26 drinks in 6 minutes or less, something that brought him great pride and set him up with the skills to advance quickly in a crowded bar setting. But, once he graduated his program, he found himself faced with a new problem. “The school gave me a few leads, all catering businesses and when that didn’t result in work, their help dried up. With their certification on my resume I got a job as a barback at a dysfunctional sports bar where I was written off the schedule a month later with no explanation.”

After countless applications, someone told him not to mention the bartending school at all, leaving him with a less than enticing resume. “I was desperate, I needed a job fast,” Freeland remembered. “Before going to bartending school I had relocated from another state. I remembered two bars I’d frequented that had closed, and friends who had worked there. I lied about my experience and used them for references. Within a week I had a job.”

“The skills I learned in bar school were enough for me to show up and look like I knew what I was doing. Soon I was meeting with liquor reps. That restaurant was a family run place with no real bar manager or appreciation of bartending — They thought I was a rock star! I quickly moved on from there and was mentored by a series of very talented bartenders who taught me the deeper skills, knowledge and craft of bartending. I have done well for myself since in this industry. But I’ve never told anyone how I really got my first job or that I went to bartending school. Without the school, I would never have been able to do the job. No one else was willing to teach me the basics. But I had to lie about where I learned what I knew.”

“The industry has a huge double standard. They love the bartenders who want to learn, the ones who join groups and read books and experiment and compete, but they deride those who think attending a school will help them and actively discriminate against those who admit they did.” In Freeland’s eyes, attending a bartending school says something positive about a person — they want to learn, they’re teachable, and they know enough to be left along behind a bar when it’s slow.

“Bartending school will not make you a great bartender. But, in my experience, it will give you a solid foundation that 90% of bartenders who start in college at dive bars don’t have.”

The post Whats the Deal With Bartending School? appeared first on Chilled Magazine.

Source: Mixology News

Micaela Cantu

“When creating this cocktail, I wanted to use our long-time partners, Treaty Oak Red Handed Bourbon. This is a sweet and somewhat bright profile that I knew would pair well with our Colombian, washed process bean “Bright Minds”. This coffee lends to a more deep/rich body with a syrupy mouthfeel. It’s got notes of cherry cola and sweet melon- almost like a Dr. Pepper, super fun! I wanted to go for a sweet, comforting, and smooth cocktail that one can enjoy sitting by the fire, listening to chatter amongst their friends (or in the case of 2020, their quarantine pod).”
– Micaela Cantu

The ROY

The “ROY”

(In honor of Greater Goods being named Roast Magazine’s Micro Roaster of the Year for 2021)

Created by Micaela Cantu of Greater Goods Coffee Co. 

Ingredients:

• 1 oz. Treaty Oak Red Handed Bourbon
• 1 oz. Sweet Vermouth
• 1/2 oz. Amaro
• 1/2 oz. Simple Syrup
• 1 oz. Espresso (I used an aeropress with a prismo attachment; you can also use any coffee concentrate you may have on hand)
• 1 1/2 oz. Half & Half (or any milk of choice)
• 3-5 Dashes Angostura Bitters

Preparation: Fill a vessel for shaking about halfway with ice. Pour ingredients in shaker over ice and shake until cold. Grab your whiskey rocks glass (or any 6-8oz glass) with a large ice cube. Strain your cocktail over the ice in your glass. Garnish with a pinch of ground nutmeg and a twisted peel of an orange.

The post Drink of the Week – The “ROY” appeared first on Chilled Magazine.

Source: Mixology News

Our wine experts, Chris and Kingston, dive deep into the world of Rosé and where they see it going.

Rosé has changed immensely over the years. Go back 15-20 years ago and people were more focused on a semi-sweet and low ABV style. Now, Rosé has made the jump to a more delicate and refreshing type of wine that people are loving.

While Rosé has always portrayed the message of pool party vibes and summer outings, the message for 2020 needed to shift. The BBQs were canceled and the concerts were postponed, therefore the Rosé producers needed to change their direction. This change has evoked a more serious tone for the wine.

Rosé celebrates the little things and moments of joy. And while it may not cure what this year has brought, the pink wine is sticking around.

The selections are endless. Some are dry and powerful with flavor while others are delicate and sweet. There is something for everyone. If you aren’t on the bandwagon yet, it’s time to abroad.

Chateau des Selles from Domaine Ott

Chris’ take on Rosé:

Do you think Rosé will phase out in 2021? Or is it around to stay? And why?

Not a chance! If Rosé wasn’t here for the long run, it would’ve fallen off as backlash for the whole Frose explosion a few years back. It didn’t though, because it’s a delicious wine. It also just happens to be pink and ready to party.

Many people look at Rosé as a drink to enjoy in the summer. How can we make the shift to enjoying the sweet drink all year round?

I think Rosé needs to overcome its “party-girl” image to make that jump. Like … #RoseAllDay is amazing, but there’s barely a mention of what we’re drinking it with. It’s who we’re drinking it with. It’s days at the beach and white linen pants, but not enough emphasis on all the fresh seafood that Rosé crushes with. And will continue to crush with long into the colder periods. It’s awesome, it’s food-friendly —drink it whenever.

Rosé is shifting into the luxury category. Why? What makes it luxury?

I think it’s just the trend continuing to shift upward. As more people discover Rosé and the fun of it, I think it’s natural that some people want to push the envelope a bit more. When getting into a “luxury” market, it’s really quite flattering, because it means the right eyes were watching and getting involved. Also, pink is just a rad color so… there’s that.

When buying a Rosé, what should you be looking for? A darker pink, a paler pink, etc.

I don’t believe there’s really a visual cue per-say. Once it reaches a shade of being perceptibly pink, that’s really it. Color is all across that pink range, and just naturally varies based on things like the thickness of the grape used. After that, the usual sort of wine-cautious things applies (Be wary of super colorful labels with cute cartoon names, don’t buy the absolute cheapest thing, etc.) After that, if it looks fun, go for it. There’s a lot of really cool Rosé out there, so feel free to experiment.

Maison Saint Aix – AIX Rose

Any specific bottles/brands you recommend?

Maison Saint Aix – AIX Rose – This is a classic example of Rhone Valley Rosé. The Rhone is more famous for its bold red wines, but luckily some of the primary grapes of the region (Grenache, Syrah, Mouvedre) all tend to make really awesome Rosé as well. Usually full-bodied with a nice hint of spice, and this is right on the money

If you want to look stateside, Willakenzie Estate from Oregon makes a really great Rosé from Pinot Noir. A little bit lighter in body, but with some really subtle fruit and a velvety style.

Or if you want to splurge for something a bit nicer, Chateau des Selles from Domaine Ott is one of my all-time favorites. It’s another Rhone-style rose (this one based on Grenache) that just ticks all the boxes so incredibly well— fruit, spice, everything nice.

Rosé has always sent the message of outdoor gatherings, pool parties, and summer activities. With 2020 canceling all that, what do you think of the more serious message Rosé brands are sending? ex. moments of joy or celebrating the little things 

Ok, so imagine if you will that we’re Paul Rudd in some 2000’s comedy, right. So Rosé Witherspoon moves to town and we’re kind of interested in her. but too scared to actually make a move. Then the cool girls in school give Rosé a makeover and everyone falls in love with her. Our not too nerdy, but comical Jonah Hill like sidekick convinces us to make our move and we start hanging out and everything’s great. We’re totally at these fun, wonderful college parties, just living the life. Well, then she gets in some horrible accident (like … 2020) and all her friends start being mean and she spirals out of control and now we realize we love her for what’s she been all along.

It’s like that … But socially distanced.

Kingston’s take on Rosé:

Do you think Rosé will phase out in 2021? Or is it around to stay? And why?

In this year of Covid, where the general American population has been relying on unemployment assistance, savings they accumulated before shutdown laws took place, and working at reduced hours, the motto I hear personally among my different circles of industry friends is… “It’s 5 o’clock somewhere!”

Many people look at Rosé as a drink to enjoy in the summer. How can we make the shift to enjoying the sweet drink all year round?

The YOLO (You Only Live Once) mindset is still roaring to go into 2021, even if people are staying at home or attending smaller gatherings. Alcohol consumption sales are at their highest. Rosé wine branding will continue to capitalize on the flavor nuances inside their wines, such as watermelon, peach, and strawberry, which bring the mind to wanting summer days and looking forward to that in the coming year. But if select wines also have other features, such as slight crispness, minerality, or even full-bodied, all types of descriptors will be pushed by these wine brands and their respected marketing departments.

Take these two rosé wine titans, for example, the social media of Gérard Bertrand has picked themes of a family being together with their adorable image marketing. Château D’Esclans’s Whispering Angel Instagram account has been posting photos of their wine at snowy venues, highlighting warm memories to be made and remembering the special rosy life moments. I wouldn’t say this is out of the ordinary of what we think about rosé wines, because rosé wine imagery, at its core, has always reflected celebrations and community, irrespective of the season.

Willakenzie Estate from Oregon

Rosé has always sent the message of outdoor gatherings, pool parties, and summer activities.

With 2020 canceling all that, what do you think of the more serious message Rosé brands are sending? ex. moments of joy or celebrating the little things

The transition into “serious messaging” isn’t what comes to mind when I see Rosé wine brands doing, but rather paying homage to the annual holiday marketing they have been doing forever before Valentine’s Day comes around and the repeat of summer season advertisement comes around. People love to drink alcoholic products and the revenue made by different major wine companies during “The Year of Covid” proves such.

David Ogilvy, the “Father of Advertising” said it best, “I don’t know the rules of grammar. If you’re trying to persuade people to do something, or buy something, it seems to me you should use their language.”

The post Demystifying the Myths of Wine: Is Rosé Here to Stay? appeared first on Chilled Magazine.

Source: Mixology News

National Sangria Day is the perfect excuse to pour yourself a tall glass of wine!

A fruity and refreshing drink is the best way to cure those winter blues. Sangria can be made with either red or white wine, some even call for Rosé. While it typically is enjoyed during the hot summer months, sangria can be mixed up with winter flavors too. Using different spices, herbs, and fresh fruit can alter the flavor to match any season. The possibilities are endless — it can be created to your liking.

If you are looking for recipes to celebrate the day with, look no further. Here are four sangria recipes that will impress anyone.

Spiced Sparkling Sangria

Spiced Sparkling Sangria

Ingredients:

• 1/2 Apple, sliced
• 1 Orange, sliced
• 1/2 Pear, sliced
• Cranberries
• Cinnamon Stick
• 1 Bottle Red Wine
• 1/2 cup Brandy
• 1 cup Sparkling Ice Orange Mango

Preparation: Cut fruit into equal sizes and place in a pitcher with the cinnamon stick. Pour in the bottle of wine, bourbon, and Sparkling Ice Orange Mango over fruit. Gently stir to combine. Cover and chill in the refrigerator for 3 hours, up to 2 days. Serve cold over ice.

Paula’s Red Sangria

Paula’s Red Sangria

Recipe from Chilled 100 Member, Paula Lukas

Ingredients:

• 1 750 ml Bottle of Garnacha
• 1/2 cup of Singani63
• 1/4 cup of Grand Marnier
• 1 Honey Crisp Apple
• 1 Anjou Pear
• 1/2 Pint Strawberries
• 3 Cinnamon Sticks
• Club Soda or Sparkling Water (optional)

Preparation: Chop the apple, pear, and strawberries. Set aside one slice of strawberry and one slice of pear for garnish. Combine wine and liquor in a pitcher. Add fruit and cinnamon sticks. Stir to combine and refrigerate for 24 hours. When ready to serve, stir again and pour into a wine glass. Top with club soda or sparkling water if you’d like. Garnish with one slice of pear and one slice of strawberry.

Mulled Sangria (Gluhwein)

Mulled Sangria (Gluhwein)

Recipe from Wendy Hodges

Ingredients:

• 2 bottles Red Blend Wine (of choice)
• 1 cup Cognac or Brandy
• 1/2 cup Cherry Kariff
• 1/2 -1 cup Honey (to taste)
• 1 Blood Orange Sliced (in rings)
• 1 Green Apple (de-seeded and sliced in rings)
• 1 Lime Sliced in Rings
• 1 Lemon Sliced (de-seeded and sliced in rings)
• 1 tsp. Cloves
• 2 Cinnamon Sticks
• Freshly Grated Nutmeg

Preparation: Combine all in crockpot and stir. Heat on warm for at least 30 minutes. Perfect for cold nights! At the end of the night if there is leftover wine, pour it into a pitcher and refrigerate. You can drink it over ice the next day!

La Gran Sangría

La Gran Sangría

Recipe from Chilled 100 Member Tom Koerner

Ingredients:

• 1 oz. Gran Gala
• Orange Liqueur
• 1/2 oz. Janneau Grand Armagnac VS
• 3 oz. Dry Semi-Sparkling Lambrusco Rosso
• 3 oz. Sparkling Mineral Water
• Seasonal Fruit

Preparation: Combine all ingredients in a large wine glass, add ice, and stir gently. Adorn with fruits of the season. (Blood Oranges, Blackberries, and Plums pictured).

The post Celebrate National Sangria Day with One of These Recipes appeared first on Chilled Magazine.

Source: Mixology News

The Torabhaig Legacy Series 2017 is a peated masterpiece, born from tradition, exceptional quality, and a truly unique location.

This first-edition bottling of their single malt scotch whisky comes from the second legal distillery built on the Isle of Skye, The Distillery at Torabhaig. Although only in production for three years, they’ve artfully crafted an “elegantly rugged” scotch whisky with a simple philosophy of “without haste.” This special edition whisky shows off the signature style of the Distillery at Torabhaig and is a sign of the genuinely distinctive whisky to come from the Isle of Skye.

Torabhaig Distillery

Mossburn Distillers, the company behind Torabhaig, set out to make a heavily peated whisky on The Isle of Skye because of their heritage in the area. However, the land surrounding the distillery couldn’t be more perfect for whisky-making. Torabhaig boasts a unique microclimate, surrounded by two naturally peaty water sources, contributing to their “well-tempered peat” flavor profile. They source their barley from the North of Scotland, which is also peated to their requirements. This process gives the barley high phenol levels, which are expressed differently due to their distillation methods.

Torabhaig Distillery

Not only is the location beautiful, but it’s built on a lot of history. The Distillery at Torabhaig occupies renovated historic buildings, some of which were originally built using stones from the ruins of Castle Camus nearby. They have preserved the site’s history as best they can, including the remains of an old mill wheel, which is now fully functional and powered by cooling water from their stills.

Torabhaig Distillery historic mill wheel

The master distillers at the Distillery at Torabhaig were brand-new to the industry when they first began production in 2017. However, they are locals to the Isle of Skye, who have all brought new ideas and unique expertise into the whisky they make. With some mentorship and training from a team of industry veterans, these distillers are now an accomplished team who have also instituted a “Journeyman Project,” which involves team members making whisky from their own recipes for future release.

Torabhaig Distillery

The Torabhaig Legacy 2017 will be available globally starting February 2021 through specialty whisky retailers, priced at £50. If you’d like to visit post-covid, the distillery is open on weekdays to visitors and provides tours to small groups if you book in advance.

Torabhaig Distillery

Torabhaig has also launched a member’s club called The Peat Elite, a subscription service that includes two exclusive bottlings per year. For more information, you can visit their website Torabhaig.com.

The post First Edition Whisky from the Isle of Skye: Torabhaig Legacy 2017 Single Malt appeared first on Chilled Magazine.

Source: Mixology News

Preparing for the holidays can be stressful.

What type of food is being served? Who is coming over? But most importantly, what kind of cocktail is being served? Big batch cocktails are perfect for those who want to prepare and make things ahead of time. A serving bowl on the table, filled with a holiday punch, is the easiest way to serve your guests.

While many holiday gatherings are put to a halt this year, celebrate with your quarantine pod by making one of these batch cocktails.

Cabo Wabo Cantina’s Warm Apple Cider

Cabo Wabo Cantina’s Warm Apple Cider

Ingredients:

• 1 gallon of Apple Juice
• 1 1/2 tbs. Cinnamon
• 10 tbs. Nutmeg
• 1/2 tbs. Allspice
• 9 oz. Torani Salted Caramel Syrup
• 14 oz. Pusser’s Rum
• 6 oz. Fireball Whisky

Preparation: Heat up the apple juice and bring to a light simmer, then add cinnamon, nutmeg, allspice and caramel syrup. Simmer for approximately 10 minutes, then remove from heat. Add Pusser’s Rum and Fireball. Pour in a glass and enjoy!

Morir Soñando

Morir Soñando

Ingredients: 

• 4 cups Pulp-Free Orange Juice
• 1 (12 oz.) Can Evaporated Milk
• 1 1/2 cups Smirnoff Whipped Cream
• 1 tbsp. Condensed Milk

Preparation: Whisk together all the ingredients in a large pitcher and chill in the refrigerator until cold, at least 2 hours. Serve over crushed ice and garnish with an orange slice or peel.

Cranberry Sauce Punch

Cranberry Sauce Punch

Ingredients:

• 1/2 cup Frozen Cranberries
• 2 tbsp. Dark Brown Sugar
• 2 tbsp. Granulated Sugar
• 2 Cloves
• 1 Star Anise Pod
• 1 Cardamom Pod (optional)
• 1 Cinnamon Stick
• 2 tbsp. Water
• 1 tbsp. Grated Orange Zest
• 3 cups Fresh Orange Juice
• 1 bottle Chilled Champagne
• 8 Orange Peels
• 24 Spiked Cranberries*

Preparation: In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp water, and orange zest and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely. Add 1 1/2 cups of the orange juice to the pan and stir to combine, scraping down the sides. Strain into the pitcher, add the remaining orange juice and refrigerate until ready to serve. To serve, pour 2 1/2 oz of the cranberry-orange juice into each of the glasses and top with 2 1/2 oz of the chilled champagne. Garnish each glass with an orange peel and spike cranberries.

*Spiked Cranberries

Ingredients:

• 1 cup Frozen Cranberries
• 1 cup Sugar
• 1 cup Chopin Rye Vodka
• Peel of 1 orange, without pith

Preparation: Bring 1/4 cup of water and sugar to a boil, stirring until the sugar dissolves, about 5 minutes. Place cranberries in a sterilized 1-quart Mason jar and pour over sugar syrup over them and steep until cooled to room temperature, about 20 minutes. Cover mixture with vodka, seal tightly and refrigerate for at least 2 weeks and up to 1 month.

Sugar & Spice Margarita

Sugar & Spice Margarita

(serves 10-12)

Ingredients:

• 16 oz. Santera Blanco
• 8 oz. Lime
• 6 oz. Pomegranate Cinnamon Sugar*
• 3 oz. Water
• Cinnamon sticks for garnish

Preparation: Toast cinnamon sticks in a medium saucepan on low heat, about 3-5 minutes, once aroma is present, turn off heat. Add cinnamon sticks to large bowl, stir in pomegranate juice and sugar until mixture is incorporated. Mix all ingredients in a pitcher and pour over ice to serve. Garnish with a cinnamon stick.

*Pomegranate Cinnamon Sugar

Ingredients:

• 6 3” Cinnamon sticks
• 1 cup Pomegranate juice
• 1 cup Sugar
  

The post Four Big-Batch Cocktails for the Holiday Season appeared first on Chilled Magazine.

Source: Mixology News

The award-winning, premium vodka, NEFT Vodka, announced on December 15th that they are the “Official Vodka of the Rose Bowl Stadium” through June 30, 2023.

The vodka is known for winning Best Vodka at the San Francisco World Spirits Competition. The flavor is so smooth, it can be enjoyed neat.

NEFT Vodka Rose Bowl Stadium

NEFT will be participating in a variety of virtual Rose Bowl activities and events as well as be available throughout the partnerships. The vodka can be enjoyed inside or outside the stadium, and it will be featured in all the suites, lounges, and clubs such as TCL, Stella Rosa Wine Garden, and the Terry Donahue Pavilion. NEFT will also be served at the Brookside Gold Club, located on the stadium grounds, where it will be enjoyed at the clubhouse bar and on the golf course beverage carts.

“The Rose Bowl Stadium is one of the most prestigious venues in the country and like NEFT, embodies a winning, authentic spirit,” said Jeff Mahony, Chief Executive Officer of NEFT Vodka. “Winner of multiple gold medals from a variety of international competitions as well as named Best Vodka from the San Francisco World Spirits Competition, NEFT is made from the purest ingredients that are so clean only three distillations are required at the well. The result is a refined flavor profile and a natural, slightly sweet finish that can be sipped straight, or used to enhance your favorite cocktail. We are excited about partnering with America’s Stadium and look forward to sharing our indisputably superior vodka with Rose Bowl guests and fans over the next few years.”

To celebrate the new partnership, NEFT’s mixologist, Luke Barrr, has created an exclusive drink called, “Rose Orchard” that will be sold throughout the stadium and golf club.

“We are extremely proud to be partnering with NEFT to offer their award-winning small-batch ultra-premium vodka. Our teams are putting together a variety of new cocktail experiences we can’t wait to get into the hands of our guests across our Rose Bowl Campus” said Michael Cassidy, VP of Hospitality for Levy Rose Bowl Campus.

NEFT is currently available in the following states: California, New York, New Jersey, Louisana, Florida, Texas, Montana, Nevada Utah, Wyoming, and South Carolina. It can also be purchased online.

The post NEFT Vodka Becomes Official Vodka of Rose Bowl Stadium appeared first on Chilled Magazine.

Source: Mixology News

Ultra-premium, small batch tequila producer, Casa Dragones, has announced the finalists for its 2020 Jamming Sessions program!

Contestants were asked to develop an original cocktail recipe based on a city in Mexico. Participants pulled inspiration from their chosen city’s buildings, colors, landscapes, native ingredients, and history, blending all of these components into a thoughtful and balanced cocktail.

Casa Dragones Jamming Sessions are the first stage of their new Bartender Exchange Program. Bartenders were asked to craft one cocktail using Casa Dragones Blanco tequila and to submit a video, photo, and recipe. Each submission was awarded $100 just for entering, and then gained the chance to win up to $1000 and a Bartender Residency in San Miguel de Allende with a stay at the historic La Casa Dragones. Casa Dragones offered a variety of other opportunities as part of their program, including a series of exchange and educational programs.

Fifty of the best cocktails were selected by the Casa Dragones team to become Online Finalists. The fifty videos were then posted on social media and based on those with the most online engagement, six finalists were chosen.

Next up, on December 18th, all six finalists will have their cocktails crafted by two Casa Dragones judges, and two winners will be chosen based on the theme, originality, presentation, and taste. Judges are Yana Volfson, National Beverage Director for Casa Mata Group, and Jose Luis León, Bar Manager at Licorería Limantour.

Congratulations to all of the finalists!

Finalists

Antonio Morales

Antonio Morales – Botanico Kitchen and Bar

@Tonio__IV

King Chan

King Chan – Tesse Restaurant, Penny Pound Ice, Arts District Brewing, Shenanigans Pub & Grille

@WhataCubeFella

Carlos Ruiz

Carlos Ruiz – Fedway Associates

@CocktailsByC

Mexican Finalists

Berenice Morales

Berenice Morales Cocktail

Berenice Morales – St. Regis Punta Mita

@Mogabe88

Pablo Pasti

Pablo Pasti Cocktail

Pablo Pasti – Licorería Limantour

@PabloPasti

Omar Terriquez Cocktail

Omar Terriquez – Almacén del Bife GDL

@OmarTerriquezB

The post Casa Dragones Jamming Sessions Announces Finalists appeared first on Chilled Magazine.

Source: Mixology News