Monthly Archives

December 2020

Winter Spice Guide: Cinnamon

By | Mixology News

Spiced Apple Mule, featured image

It’s one of those aromas that instantly takes you back to cozy memories of holiday treats, eggnog, chai tea, and mulled wine.

Its gentle spice warms the heart and awakens the senses – You might even call it the quintessential winter spice. I’m talking about cinnamon.

Cinnamon in Jar

Cinnamon in Jar

Photo by Emily Anderson

Where does cinnamon come from?

Cinnamon has been cherished as a spice and a medicine for thousands of years. It’s always been a symbol of luxury; ancient civilizations considered it an adequate offering for deities and royalty.

Cinnamon Sticks

Cinnamon Sticks

Cinnamon sticks are dried strips of the inner bark of a cinnamon tree. Cinnamon trees are native to Sri Lanka – that’s where the best cinnamon still comes from today – but cinnamon plantations can be found all over Southeast Asia, China, and South America.

There are two main species of cinnamon – Cylon and Cassia. Cylon is known as “true cinnamon.” its tight, thin rolls have a delicate, nuanced flavor – this is the good stuff from Sri Lanka. Cassia cinnamon usually has a dryer, spicier flavor, and thickly curled rolls on both sides of the stick. Cassia cinnamon is mass-produced in China and Brazil, making it cheaper and much easier to find in the US than its cousin Cylon.

Both types of cinnamon have been studied in modern times for their medicinal qualities. Cinnamon is packed with antioxidants. It can help to lower blood sugar and cholesterol. The fragrance alone can help with stress and anxiety.

Because of cinnamon’s festive flavor, relaxing effects, and luxurious connotations, it’s a must-have behind every cocktail bar.

The Flavor of Cinnamon

Cinnamon has a spicy dryness that perfectly balances out sweet ingredients like vanilla, apple, raisin, and honey. It is great at complimenting other flavors, like curry powder, garlic, or dill. Cinnamon is an important ingredient in desserts and savory dishes all over the world. It’s also a super common ingredient in cordials and herbal liquors.

While cinnamon’s distinct flavor doesn’t always reveal itself when it’s blended with other spices, it’s a standard ingredient in many gins, amaros, vermouths, and bitters. Angostura bitters are made with cinnamon. The same goes for Amaro Averna, Coca-Cola, Carpano Antica, and Tanqueray.

Because it is tree bark, cinnamon contributes a light dryness similar to oak aging. It’s great at creating balance and tying other flavors together.

Cinnamon works best when it’s used as a complementary flavor. Pair it with a citrus-forward gin to add more spice, or rich vermouth to balance the sweetness. Cinnamon is a useful tool to keep in mind while you’re creating original cocktails, especially in wintertime.

When it comes to incorporating cinnamon into a cocktail, you have plenty of options. The spice is available in whole sticks or as a fine-ground powder.

How to use Cinnamon Sticks

  • Simmer 4-5 sticks in two cups of water for 30 minutes to make a spicy cinnamon tea. Drink this on its own or use it as an ingredient in a bourbon punch or tiki drink. (Be careful not to overcook cinnamon sticks, as they will turn bitter with prolonged exposure to heat.)
  • Mix 1 cup of warm cinnamon tea with 1 cup of sugar to make a cinnamon syrup. Use cinnamon syrup as a replacement for regular sugar in a hot toddy, daiquiri, or pisco sour.
  • Cinnamon sticks make for beautiful garnishes, especially in booze-forward cocktails like an Old Fashioned. As the cocktail is sipped, the cinnamon flavor will slowly get stronger and stronger, adding an element of surprise to any traditional cocktail.

How to use Ground Cinnamon

  • Sprinkle ground cinnamon on top of a shaken cocktail as an aromatic garnish.
  • Ground cinnamon brilliantly sparks and pops when it hits flame, so if you have fire incorporated into your cocktail, sprinkle ground cinnamon on it for an even more dramatic effect.
  • Mix ground cinnamon with sugar and use this mixture to rim the glasses of seasonal beer or eggnog.

Cinnamon Cocktails

Hot Gin Toddy

Hot Gin Toddy

Hot Gin Toddy

Ingredients:

  • 1 1/2 oz. dry gin
  • 1/2 oz. lemon juice
  • 1/2 oz. simple syrup
  • 2 dashes orange bitters
  • 6 oz. hot water

Preparation: Stir all ingredients together in a heat-safe mug. Garnish with a lemon wheel and a cinnamon stick. Notice how the cinnamon gets stronger as you sip this drink.


Mulled Wine

Ingredients:

  • 1 bottle of red wine
  • 2 oz. apple brandy
  • 1 sliced orange
  • 1/2 sliced lemon
  • 1 sliced apple
  • 2 cinnamon sticks
  • 3 green cardamom pods
  • 1 star anise
  • 4 whole cloves
  • 1-2 oz. maple syrup or honey, to taste

Preparation: Combine all ingredients in a saucepan and gently heat – without boiling – for 1 hour. Strain out the citrus and spices, and serve warm, or let it cool and serve it over ice with a splash of ginger ale. Garnish with a cinnamon stick and fresh fruit.


Spiced Apple Mule

Spiced Apple Mule

Spiced Apple Mule

Ingredients:

  • 1 1/2 oz. whiskey
  • 1 oz. apple cider
  • 1/2 oz. cinnamon syrup
  • 1/2 oz. lime juice

Preparation: Combine ingredients in a copper mug over ice. Top with ginger beer. Garnish with a lime wedge and a cinnamon stick.


What is your favorite way to mix cinnamon into a cocktail? Leave a comment below! Please keep in mind that consuming large doses of cinnamon can cause gastrointestinal irritation.

nccih.nih.gov/health/cinnamon

The post Winter Spice Guide: Cinnamon appeared first on Chilled Magazine.

Source: Mixology News

Chilled’s 2020 Holiday Gift Guide for Last Minute Shoppers

By | Mixology News

Attention procrastinator shoppers: Chilled has you covered!

The holidays can be stressful in general but add in a pandemic? Stress levels are now doubled. Between decorating, gift wrapping, and buying presents, December can be a chaotic month.

Chilled wanted to alleviate that tension by doing half of the work for you. We put together our 2020 Holiday Gift Guide for all the spirit lovers in your life.

There is still time to squeeze in that last minute shopping. This gift guide is the ultimate list, with something for everyone in your life. Finish off the year the right way with one of these gift ideas that your friends and family will love.

Global Whiskey for all the most sophisticated palettes.


Liqueurs that make the holidays bright.


Luxury booze for those who want the best in life.


Don’t forget those who keep it light! Low and No ABV drinks worth celebrating.


These Rums will bring the Christmas Cheer.

The post Chilled’s 2020 Holiday Gift Guide for Last Minute Shoppers appeared first on Chilled Magazine.

Source: Mixology News

Celebrating Spirited Women of the Distilling Industry

By | Mixology News

Ashby Marshall, featured image

Because we care about a healthy distilling industry, especially during these times, we love to celebrate the increasing presence of more women as owners, managers, and marketers. 

Besides the obvious gains in equality, the results repeatedly show larger economic improvements, and a larger spectrum of skill sets for all. To celebrate all women in the industry, I asked a broad selection of these leaders to present a significant concept or topic of interest to them.

Ashby Marshall

Ashby Marshall

Let’s start with Ashby Marshall, Co-Founder and Brand Manager of Spirit Works Distillery in Sebastopol, California. “In crazy times like these, I try to find time to reflect on what is really important and keeps me going each day. It turns out that fostering an integrated and passionate team here at the distillery, who have been able to pivot with us recently, has been totally invaluable and equally fulfilling. I also see that maintaining our grain to glass philosophy has created a path for us to continually produce award-winning spirits, stay connected to the community and farmers, be recognized as pioneers in the industry and gives me the personal satisfaction of working with my hands and sharing that with people every day.

Ashby Marshall

Ashby Marshall

“Another very important issue to me these days is simply keeping this small business running successfully among all the closures we (and our industry as a whole) have been forced into by the hand of COVID and recent fires. One of the most impactful ways for consumers to support craft distillers moving forward is by purchasing directly from the distilleries themselves. Normally, distilleries cannot ship spirits directly to consumers due to antiquated tied-house laws leftover from prohibition. But in 2020, states like ours in CA, have created a dispensation that allows us to ship spirits directly to consumers. We have seen this uptick in business alleviate a small part of the strain from our unopen tasting room and nominal wholesale market. As part of the California Distiller’s Guild, we are trying to get those original laws changed and for these dispensations to remain permanent. If you want to help, please reach out to your local representatives and tell them to allow DTC sales to continue for craft distilleries in your area.

The value of a shared community was brought up by Maggie Campbell, president and Head Distiller for Privateer Rums in Ipswich, Massachusetts. “The rum community is deeply cooperative and supportive, despite being so broad. I find top pros in the industry seem to be working hard to network with each other, to share and to learn, especially powerful women and women of color are very giving of their time and encouragement. There is a sense to togetherness across the Americas. In Continental North America there are many strong women living this supportive attitude as well.

“Here in Continental North America, we need to grow and nurture this global community and get to know other’s spirits, especially in rum. We often don’t stop to learn and care about the cultures that birthed and grew this spirit as we should. I’m excited to see an increased respect across the board for those cultures, and we need to do more to help educate everyone out there.”

Rebecca Harris is the Co-Founder, president and Chief Distiller of Catoctin Creek Distilling Company in Purcellville, Virginia. Becky loves the interaction with current and potential customers. “I was a newcomer to sipping whisky when we started Catoctin Creek ten years ago. For that reason, I really gravitate toward talking to people who are just starting to explore the world of whisk(e)y. I believe that the secret to introducing people is previewing the sensations they can expect when sipping a neat spirit, coupled with affirming their flavor impressions. I will talk about what I taste and ask them what they taste – each person’s palate and life experiences are unique, and these all lead into perception of scent and flavor. Women, especially, have sensitive palates, and often have been led to believe that they should like certain kinds of whiskey based on ratings, or opinions of friends and family. I love to free them from feeling like they need to conform in that way, and encourage them to keep exploring, as that is really when you find the flavors that resonate with you as an individual.”

Jaime Windon, the CEO and Founder of Lyon Rum and Windon Distilling Company in Saint Michael, Maryland embraces the sense of community often shared among artisan distillers. “The thing I love most about distilling rum is having the opportunity to share it with others. While there’s no separating the function of alcohol (and its desired effects) from the product that we ultimately create, this intoxicating liquid is equally — if not more — prized for the experience of savoring a truly singular spirit.

“From the beginning I knew it was critical that we offer only the most remarkable rums — unapologetically bold flavors & recipes inspired by the places, people and memories that are meaningful to us. At Lyon, rum is liquid love — our love for our craft, and our love for the people who consume it — and we are generous with this RUM LOVE, as I call it.

“Here, we thrive on high energy, good vibes, and the satisfaction of making strong connections. I excel at getting people excited, explaining our process, and offering them a taste unlike anything they’ve had before. The ability and the desire to enlighten and entertain, to entice and empower, is key to who I am, and I am proud to have developed our company culture around a deep love and commitment to genuine hospitality. I love my rum distillery for many reasons: I am in awe of the spirit we make, starting each time with raw American sugar cane Louisiana; I am thankful for my incredibly tiny, diligent crew that does it all by hand; and I am proud of our relentless hustle and thrilled that we can spread joy and inspire RUM LOVE in everyone we encounter.”

I also reached out to an old friend, Lindsey Kops Mundy. Lindsey is National Brand Director & Partner at Hemingway Rum Company and the Founder of Free Pour Marketing. “Women belong in all places where decisions are being made,” said Ruth Bader Ginsburg, and the spirit industry is no exception. When I hear of Master Blenders, Distillers, Sommeliers, Restauranteurs, and Business Execs being female, I do a little happy dance. Seeing these fearless, badass and incredibly intelligent women rising in the ranks and being able to not only have a seat at the table, but to be leading the conversation, it’s truly inspiring to our current generation and the ones to follow.

“When I began my career in spirits sales and marketing in the early 2000s, I recall looking out into a sea of distributor meetings and almost every single person staring back at me was male. I personally liked the challenge of educating these gentlemen that females within the spirit industry absolutely should be standing on that stage presenting brands, sharing trade practices, and unveiling national programming. But nonetheless, it was incredibly skewed, and the industry was missing something special. Now when I have the same opportunity to launch Papa’s Pilar rum at these meetings and events, they are peppered with female faces, representing various professional levels. I recall one of the more recent meetings after I presented, a young lady approached me and re-introduced herself as one of my promotional models from years ago, now doing quite well for herself in a key market. And while we still have in-roads to make, this was quite the ‘aha’ moment for me; I feel a great sense of pride and am extremely encouraged for what’s to come.

“We are all privileged to be a part of an industry that is brimming with innovation and creativity and I cannot help but think that us females absolutely could – and should – be leading that charge.”

To offer observations on where things still need to go, I relied on Karen Hoskins, MS, Owner & Founder of Montanya Rum in Crested Butte, Colorado. “I recently read that women still own only about 1% of Craft Distilleries in the US, which I admit made me concerned that the efforts I’ve been involved with for the past decade have yielded no results. However, when you are trying to steer a ship this large that has been on the wrong course for decades, it takes so much time. In this competitive industry, many of us do not have that kind of time.

“We have a lot of work to do to change the decision-making structures at venture capital companies, banks, and angel investment firms to help them to recognize women as worthy recipients of investment dollars. It strikes me that no matter how much excellent spirit we distill as women in the industry, and in spite of how many distinctions we earn, we are still facing difficulties adequately funding our companies and finding positions in distillery leadership.”

This was an important article for me to write, as I have been blessed throughout my personal and professional life with numbers of strong women to admire and be taught by them. It quickly became evident while writing that there is lots to celebrate, lots to still achieve, and so many more accomplished women’s’ voices out there to hear. If we are smart, we will listen and support.

The post Celebrating Spirited Women of the Distilling Industry appeared first on Chilled Magazine.

Source: Mixology News

Tromba Tequila Partners with 375 Park Avenue Spirits to Take on U.S. Market

By | Mixology News

Tromba Tequila, featured image

375 Park Avenue Spirits is pleased to announce that they have come to the agreement with Tromba Tequila, acting as the US importer for Tromba Tequila.

Effective February 1, 2021, 375 Park Avenue Spirits and Sazerac Company’s Bond and Royal craft will assume all responsibility for sales and operational functions. La tombra is a name that is given to an intense rainstorm, that rejuvenates the highlands of central Mexico each summer. These highlands are where tequila producing takes place. However, it means much more than that — something big is happening.

Tromba Tequila

Tromba Tequila

The founder and master distiller of Tromba Tequila, Marco Cedano, created a legendary batch of premium tequila in 1988. He then began a journey to convince the world that there was much more to tequila than what meets the eye.

Cedano and his son Rodrigo sat down with three friends, Eric Bass, Nick Reid, and James Sherry in 2008. Together they made a pact to continue Cedanos journey of connecting people with the highlands of Jalisco and teach the incredible story of tequila.

“Tequila Tromba is a young brand by industry standards but despite that has been able to quickly establish strongholds in Mexico, Canada and Australia. It’s that success coupled with the unique story around how this brand was first developed by the co-founders, Eric Brass and Nick Reid, that has our team incredibly excited about our first entry into the Agave category,” said Jason Schladenhauffen, president and CEO of 375 Park Avenue Spirits.

“The legendary Master Distiller, Marco Cedano, and his son Rodrigo have joined forces to form what might be the best father-son distilling tandem in our industry.  These best-in-class liquids they’ve been nurturing should make it easy for us to continue to build consumer adoption across what for years has been one of the fastest growing categories in our industry.”

The partners traveled bar to bar, despite having little money, to build a name for their tequila. Made from hand selected agave and crafted meticulously in small batches, Tromba Tequila is excellent for sipping. It also has a smoothness that is perfect for cocktails and mixed drinks.

“We are thrilled to be aligned with 375 Park Avenue Spirits as their Tequila partner,” said John Eason, CEO of Tequila Tromba USA. “Their people, distribution network and strong family values make them the perfect partner for us.  We look forward to working closely with the team to grow our brand throughout the United States.”

Beginning February 1, Tromba Tequila will be available from 375 Park Avenue Spirits.

The post Tromba Tequila Partners with 375 Park Avenue Spirits to Take on U.S. Market appeared first on Chilled Magazine.

Source: Mixology News

Adding Pine For A Taste Of the Season

By | Mixology News

60 Minute IPA, featured image

With the winter holidays underway, adding a bit of pine to your drinks can be a fun and festive way to get in the spirit!

Pine flavors can be bit or miss depending on use and intensity. When used well, it can be light, refreshing, and interesting adding a dynamic flavor to drinks of all types. When used poorly, pine can easily take on an astringent quality and become too much like cleaning solution.

Adding pine flavor can be done in a few ways. You can go homemade and try an infused simple syrup like we made here. You can also opt for all kinds of pine leaning spirits, or even pine flavored beers. To get you inspired, we’re sharing some of our current favorites as well as a unique cocktail from Chilled 100 member Zev Glesta.

Mic Check

By Chilled 100 Member Zev Glesta

“A play on the mojito, muddling celery rather than mint. Fresh, vibrant and savory it’s a well rounded highball with plenty of kick and a unique flavor. The main spirit is Damsoul pine soju. Which has a beautiful tang and an offering of sappy sweetness… not like pine sap more of a potpourri.

The cocktail is made by muddling a thumbs worth of celery. I found that not many interpretations of celery (tinctures, dry spice or syrup) beat the actual vegetable. The fresh saltiness of celery pairs well with the pine soju, boosting each other’s flavor combined. I think pine is a fun flavor to work with, you have to be careful with such an assertive flavors as they can easily make the drink a monotoned one trick pony.”

Ingredients:

  • 2 dashes saline solution (1:10)
  • 1/4 oz. Midori
  • 1/2 oz. Mint Syrup * (1 bunch of mint leaf steeped in 1 quart of simple syrup)
  • 3/4 oz. Lime Juice
  • 2 oz. of Damsoul Pine Soju
  • Muddled Celery (A thumbs worth)
  • Soda Water

Preparation: Muddle celery and combine all liquids. Shake and double strain. Pour into a highball glass and top with ice and soda water. Garnish with celery leaf and mint.


Damsoul Pine Soju

Made from a rice spirit brewed with pine and spruce needles, this refreshing soju offers a nuanced and unique flavor with a hint of sancho pepper and juniper.

Damsoul Pine Soju

Damsoul Pine Soju


Roots of Ruin Gin

For a lighter take on pine, Castle & Key’s Root ofRuin Gin features notes of soft pine that mesh beautifully with florals and baking spices. This gin starts as rye whiskey before being double distilled and infused with seven native herbs and botanicals.

Roots of Ruin Gin

Roots of Ruin Gin


60 Minute IPA

Its the perfect time of year to try a pine beer! Many craft breweries release a pine-themed winter option, but for a year-round pine flavor try Dogfish Head’s 60 Minute IPA. Originally released in 2003, this hop-forward brew became an instant classic.

60 Minute IPA

60 Minute IPA

The post Adding Pine For A Taste Of the Season appeared first on Chilled Magazine.

Source: Mixology News

Punch Up Your Cocktails With Winter Syrups

By | Mixology News

Winter Syrups, featured image

Spice up your cocktail game with some winter inspired syrups!

Winter Syrups photo by jerry-wang

Winter Syrups

Photo by Jerry Wang

These three syrups feature seasonal favorites like pine, juniper, and persimmon and each bring a big dose of flavor to anything you’re working with.

Pine Syrup

Ingredients:

  • 2 cups Fresh (Edible) Pine Needles
  • 2 cups Water
  • 1 cup Sugar

Preparation: Lightly crush your pine needles to release the oils by placing them on a cutting board and lightly rolling them with a rolling pin. In a pot, add water and sugar and heat until dissolved, add in the crushed pine needles, remove from heat, and let sit for up to 12 hours. Strain into a sterilized container and keep in refrigerator for up to 2 weeks.

Note: Not all pine is edible, always check before foraging or buy from a reputable seller.


Juniper Star Anise Syrup

Ingredients:

  • 1/4 cup Star Anise Pods
  • 1 tbsp. Juniper Berries
  • 1 cup Water
  • 1 cup Sugar

Preparation: In a small pot add your sugar and juniper berries, muddle the berries. Add water and star anise and heat until just boiled and sugar dissolves. Simmer for five minutes before removing from heat to cool. Thanks to the strength of juniper, it can be strained and stored or used immediately. Use more or less juniper depending on the extent of flavor you prefer.


Persimmon Sage Syrup

Ingredients:

  • 1 cup Persimmon Pulp
  • 1 cup Water
  • 1 cup Honey
  • 2 Cinnamon Sticks
  • 5 Fresh Sage Leaves

Preparation: Add all ingredients in a pot and heat until boiling, reduce to a simmer until sugar is dissolved (about five minutes). Let the mixture sit until cooled and strain twice before storing in a sanitized container.

The post Punch Up Your Cocktails With Winter Syrups appeared first on Chilled Magazine.

Source: Mixology News

Chilled Announces Finalists of Cocoa Contest 

By | Mixology News

Katie Renshaw headshot featured image

After 13 years, The House of Angostura has launched its first new product, Cocoa Bitters!

The decadent new flavor is incredibly versatile and adds drama to any cocktail or recipe. Top notes include a rich, floral, and nutty cocoa with warm spices and a citrus undertone.

To celebrate the new launch, Angostura hosted events in seven markets across the US.

Groups of bartenders were each sent a gift set, a $50 gift card for ingredients, and attended a virtual even. Each event offered not only the chance to learn more about the launch, but gave bartenders a chance to safely socialize, something most have said they sorely needed.

At each event, attendees were introduced to the new Cocoa Bitters; afterwards, Chilled challenged them to create a cocktail in the #ChilledCocoaContest. The events were hosted by Matthias Merges, Proprietor of Folkart Management which includes Billy Sunday, and Stephen Andrews the manager/head bartender at Chicago’s Billy Sunday, two industry veterans, and all cocktails judged by Chilled 100 Director, Wendy Hodges and Chad Lawrance. A finalist from each market will be chosen and win a $500 prize before moving on to a grand finale and a chance at an additional $1,000.

Chicago, Illinois was the first market on the tour. Each of the entries was fantastic and unique, truly showcasing how many ways the new Cocoa Bitters can be used. Lead by Chilled 100 Ambassador, Carol Donovan, the event was a smash hit.

Katie Renshaw headshot post

Katie Renshaw

While all of the cocktails were delightful, Katie Renshaw led the pack with her Angostura Express. “Inspired by the flavors in the 20th Century cocktail, this sip is an ode to travel and trade hubs around the world,” Renshaw explained, “Angostura bitters got their name from the trading-port town through which it became a worldwide phenomenon, while the 20th Century Limited train (the cocktail’s namesake) ran express to Chicago from the bustling Grand Central station. ⠀

“Normally, we’d be jumping aboard a plane or train about now to join our family for the holidays, but we’re staying safe at home, while dreaming of our future destinations. This cocktail is my way of celebrating at home, with @AngosturaHouse brand new cocoa bitters!”

#ChilledCocoaContest

Angostura Express

Angostura Express

Ingredients:

  • 1 oz. London dry gin ⠀
  • 1/2 oz. Licor 43 ⠀
  • 1/4 oz. ANGOSTURA cocoa bitters
  • 1/2 oz. Lavender Honey Syrup 1
  • 3/4 oz. winter citrus blend 2
  • 1 1/2 oz. champagne*⠀

Preparation: Combine all ingredients except the champagne in a shaker, add ice, and shake. Double strain into a rocks glass with ice, and top with the champagne. Garnish with blood orange slices and fresh grated nutmeg.


About Katie Renshaw

Katie Renshaw (@JiggerMeTimbers) is a bartender in Chicago, where her passion for cocktails and spirits drove her to leave her software development job to seek mentorship behind the bar. She’s bartended at some of Chicago’s top cocktail bars including Moneygun, Drumbar, GreenRiver, and Billy Sunday. She has also seen success in several bartending competitions, as a national finalist for Heaven Hill Bartender of the Year, winner of Speed Rack Chicago Season 7, and most notably, winning the title of 2019 US World Class Bartender of the Year. When she’s not bartending, Katie can be found playing music, doing yoga, or cooking to her heart’s content.

The post Chilled Announces Finalists of Cocoa Contest  appeared first on Chilled Magazine.

Source: Mixology News

Four Cocktails to Celebrate the Holidays with Copper & Kings

By | Mixology News

Copper & Kings

This brandy distillery was created in the heart of bourbon country.

Copper & Kings is located in Louisville, Kentucky’s Butchertown neighborhood, where they bring hand-crafted richness back to the forefront of American spirits.  

Copper & Kings offers three brandy expressions: American Brandy, American Apple Brandy, and Butchertown Brandy. The American Brandy is a blend of copper pot-distilled brandy with a unique flavor. The 90-proof brandy is distilled from California grapes and finished in Kentucky Bourbon and New American Oak barrels.  

The American Apple Brandy has an authentic and natural flavor. The 92-proof drink can be enjoyed on the rocks or with a favorite mixer. Distilled from Michigan apples and finished in Kentucky Bourbon and New American Oak barrels, this brandy has a velvety finish.  

Butchertown Brandy is not the everyday, ordinary brandy. With 75% aged in Kentucky Bourbon barrels and 25% in New American Oak barrels, this 124-proof is superb. The copper pot-distilled batch is made from California grapes. Serve it over ice in an elegant rocks glass or add a touch of water to enable the bloom.  

Copper & Kings is always striving to become more sustainable. Moving forward into the new year, they will reexamine their recycling programs to ensure they are doing as much as they can. Any plastic that is used in their distillery bar is made from recyclable or compostable material.  

This promiscuous spirit plays well with just about everything. It takes on the characterizes of its mixing partners and enhances them.  

Try it yourself with one of these four-holiday cocktails.  

French 75

French 75

French 75 

Ingredients:  

  • 1 oz. Copper & Kings American Brandy 
  • 1 oz. Simple Syrup (1:1) 
  • 3/4 oz. Fresh Lemon Juice 
  • 3 oz. Champagne or other Sparkling Wine 

Preparation: Combine the first 3 ingredients in a shaker with ice, shake, and strain into a chilled glass. Top with Champagne and garnish with a lemon peel. 


Sazerac

Sazerac

Sazerac

Ingredients: 

  • 2 oz. Copper & Kings Butchertown Brandy 
  • 1 bar spoon Simple Syrup (1:1) 
  • 3 Dashes Peychaud’s Bitters 
  • Copper & Kings Blanche Absinthe rinse 

Preparation: Add ingredients to mixing glass filled with ice. Stir well until chilled. Strain into a rocks glass. Express a lemon peel over the top 


Apple Hot Toddy

Apple Hot Toddy

Apple Hot Toddy

Ingredients:  

  • 2 oz. Copper & Kings American Apple Brandy 
  • 1 tbsp. Honey 
  • 1/2 oz. Lemon Juice 
  • Hibiscus tea 

Preparation: Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with an apple slice, lemon, cinnamon stick, or star anise.


Jack Rose

Jack Rose

Jack Rose

Ingredients:  

  • 2 oz. Copper & Kings American Apple Brandy 
  • 3/4 oz. Lemon Juice 
  • 1/2 oz. Grenadine 

Preparation: Add ingredients to a shaker filled with ice. Shake vigorously and strain into a chilled coupe. Garnish with a twist of lemon.  

The post Four Cocktails to Celebrate the Holidays with Copper & Kings appeared first on Chilled Magazine.

Source: Mixology News

Celebrate The Screwdriver for National Screwdriver Day

By | Mixology News

NEFT Poolside Scredriver, featured image

Simplicity at it’s finest!

With just two ingredients, orange juice and vodka, the Screwdriver is a classic that lends itself to endless variation.

The history of the Screwdriver is murky at best, we know that it was first written about in 1949, but likely was making circuits in the drink world before then. The mimosa had been invented decades earlier, so it’s likely that the first screwdrivers were simply not documented. Some of the origin stories include American oil workers sneaking vodka into orange juice and stirring the mix with a screwdriver. Other accounts credit American Aviators, and one published in an edition of Time Magazine suggests that the drink was created at the Park Hotel by a mish-mosh of intelligence agents, American engineers, and Balkan refugees.

Regardless of its origins, the Screwdriver quickly became a bar staple that has served as a perfect base for the invention of countless other cocktails. Many modern classics like the Tequila Sunrise, Fuzzy Navel, and Harvey Wallbanger all likely owe their existence to the humble Screwdriver.

Before we get into the nitty-gritty, why not mix up your own Screwdriver to enjoy?

NEFT Screwdriver

NEFT Screwdriver

Photo by Abhishek Hajare

NEFT Screwdriver

Ingredients:

Preparation: Add all ingredients into mixing glass and stir. Strain into rocks glass and garnish with an orange slice.

An ultra-premium Vodka like NEFT makes for a perfect Screwdriver as it’s incredibly smooth and rich while remaining highly affordable. NEFT uses water that has filtered through the bedrock of the Austrian Alps and four ancient rye grains to create their unique and slightly sweet spirit.


 

Tips and Tricks

So, what makes for a perfect Screwdriver? The simplicity is both the cocktail’s strength and weakness; with only two ingredients quality becomes far more noticeable.

Use Better Quality OJ – Fresh is always best, but if not available, avoid canned mixes or anything that is too sweet or too pulpy.

Use Mid-to-high Quality Vodka – Thanks to the strong flavor of orange juice, the vodka you use doesn’t need to be your best, but it also shouldn’t be your worst. That said, opting for a premium will make the drink go down smoother and elevate the experience, so why not make it a celebration!

Cut the Acidity – Depending on the season and quality, you might find that your orange juice has a bit more bite than you’d like. Cutting the acid can be done in a few ways – adding a pinch of salt or a dash of sugar.

Mix It Up

There are hundreds of ways to improve on this simple classic, from adding a dash or two of bitters a-la the NEFT cocktail we’ve shared to mixing up your base. Here are a few of our favorites.

Add a flavored syrup – nothing too dramatic here, you don’t want to overdo it, but a spiced or herbal syrup can make a big impact. We love adding a rosemary syrup for contrast with the citrus.

Swap in a flavored Vodka – adding a flavored vodka gives you an impressive amount of variation to play with, we love a cherry.

Add A Soda Float – not only will a soda float add some refreshing carbonation, but it helps lighten up your drink, a great option if you’re trying to watch your ABV intake! Plain soda-water is fine here, but why not make it exciting with a craft soda or spicy ginger beer.

The post Celebrate The Screwdriver for National Screwdriver Day appeared first on Chilled Magazine.

Source: Mixology News

Five Tips for Behind the Bar Organization

By | Mixology News

Basta Hiro Ho Chi Minh City, Vietnam, featured image

An organized bar can ensure things will run more smoothly.

Something to remember is customers will be able to sense when behind the bar is neat because they will receive their drink promptly. When things are cluttered, misplaced, and poorly structured, you risk the chance of customers getting upset over waiting times.

Basta Hiro Ho Chi Minh City, Vietnam

Basta Hiro Ho Chi Minh City, Vietnam

Photo by Qui

There are many benefits to keeping an organized bar. Bartenders will be able to find what they are looking for right away which allows them to pour more drinks during the hour. Another perk is it will be easy to identify what needs to be restocked and when. This will ensure there is enough product behind the bar throughout each shift.

Here are some effective tips to organize your bar.

1. Arrangement of Liquor Bottles

While having bottles look aesthetically pleasing is important, it’s also crucial to display them in an easy and accessible way for the bartender. Typically bottles that are on the pricier side are on the top shelf and the more inexpensive bottles are within reach. Many bars often display lights on the shelves to illuminate the bottles, making them appealing to the customer’s eye.

2. Labeling

Having a neatly labeled bar can not only help things go back into the right place but can also allow for new bartenders to get a grasp on the environment. It’s recommended to use black electrical tape because it’s easy to clean, readily available to most people, and it’s durable. Use a silver or white sharpie to write with to make sure it stands out and can be read.

3. Eliminate Clutter

Keeping things simple will be helpful in the long run. Minimize the number of items that are kept behind the bar, sometimes less can be more. This will encourage the workers to pick up after themselves and have a sleeker workspace.

4. Design

You may not be able to design a bar from scratch but that doesn’t mean you can’t develop a layout that works with what you have. Make sure to take into accountability the size of your bar before making the drink menu. You may only have room for a smaller quantity of bottles and two bartenders behind the bar at a time. Take into consideration the space you have.

5. Arranging Glasses

Glassware is incredibly important behind the bar. Having the glasses effectively organized is key to keeping things running smoothly. Common drink glasses would include old fashioned glasses or highball glasses; keeping these nearby will eliminate extra time spent looking around. Hanging glasses will also clear up space and can keep them safely out of the way so they aren’t accidentally broken. Glasses that can be hung are wine or martini.

The post Five Tips for Behind the Bar Organization appeared first on Chilled Magazine.

Source: Mixology News