December 2020

Marlowe Johnson has over 10 years of experience in craft cocktails.

He is part of the Chilled 100. Marlowe has led the beverage programs of award-winning bars in Detroit, Michigan. He currently is a Director of Beverage for Flowers of Vietnam.

Marlowe Johnson – Chilled 100 Member, Detroit

Marlowe previously served as Head Barman at Candy Bar at the Siren Hotel, Bar Manager at Gold Cash Gold, and principal bartender at Standby Detroit. He participates in bartender competitions and was the youngest Bacardi Legacy National Finalist in history.

His cocktail is called the Flower Martini.

Flower Martini

Flower Martini

(serves 2-4)

Ingredients:

• 1 1/2 oz. Watershed Four Peel Gin
• 1 1/2 oz. Golden Raisin Genever*
• 1 1/2 oz. Dry Vermouth
• 3/4 oz. Flower Syrup**
• 3/4 oz. Pineau Des Charantes
• pinch salt

Preparation: Combine 200g golden raisin with 1000g genever and cook sous vide at 130 degrees for two hours. Combine 60g osmanthus, 20g marigold 10g rose petal, 10g lavender with 1000g simple syrup and cook sous vide at 130 degrees for two hours.

The post Chilled Drink of the Week: Flower Martini by Marlowe Johnson appeared first on Chilled Magazine.

Source: Mixology News

Cuddle up with a whiskey cocktail!

These warming drinks are a great way to beat the winter chill. Try building them in a batch for an easy holiday night in.

Golden Days

Golden Days

Created by Ms. Franky Marshall

Ingredients:

• 1 1/2 oz. Knappogue Castle 12-Year-Old
• 1/4 oz. Pear Brandy*
• 1/2 oz. Chai Tea** Honey Syrup
• 1 1/4 oz. hot water

Preparation: Add all ingredients to mixing glass stir with ice strain into rocks glass over fresh ice. Garnish with grated nutmeg. 

“The Golden Days cocktail is meant to evoke the memory of enjoying whiskey-soaked pears during the holidays. We used to have them warm for dessert, and they were always such a treat to make, and then of course to eat. Sometimes we even had them for breakfast.”
— Ms. Franky Marshall

*Chai tea honey syrup

Steep one Twining’s Ultra Spice Chai tea bag in 8 oz hot water for 2 minutes. Remove bag and let tea cool, unrefrigerated. Measure volume of tea. In a container, measure out the same amount of honey. Add tea to the honey and stir until honey has dissolved.

Castle Hot Toddy

Castle Hot Toddy

Created by Joann Spiegel

Ingredients:

• 1 oz. Knappogue Castle 12-Year-Old Single Malt Irish Whiskey
• 1 oz. Celtic Honey Liqueur
• Lemon wheel
• 5-6 Cloves
• 1 cup Hot water

Preparation: Add Knappogue Whiskey and Celtic Honey to an Irish Coffee glass. Insert the cloves into your lemon wheel and drop it into the glass. Very gently muddle the lemon a few times to release the juices. Fill the glass with hot water.

OTT Irish Coffee

OTT Irish Coffee

Created by Joaquin Simo

Ingredients:

• 1 1/2 oz. Knappogue Castle Irish Whiskey
• 1/4 oz. Rich (2:1) Demerara Syrup
• 5 oz. Hot Coffee
• 5 drops Saline Solution (or a tiny pinch kosher salt)
• 3 Cardamom Pods

For the Cream:

• 5-6 oz. Heavy Cream
• 2 tbsp. White Sugar
• Zest From 1 Orange
• 2 dashes Regan’s No 6 Orange bitters

Preparation: Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass, add whiskey, Demerara syrup, hot coffee and saline solution and stir. Whip the cream with the orange zest, white sugar and Regan’s No 6 Orange bitters until thickened, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Garnish with a lightly toasted Little Boo Boo Bakery Knappogue Castle Irish Whiskey Marshmallow.

Contrary Public Opinions

Contrary Public Opinions

Created by Berto Santoro of Extra Virgin, Kansas City, MO

Ingredients:

• 1 oz. Knappogue Castle 12 Year
• 1/8 oz. St Elizabeth Allspice Dram
• 1/4 oz. Serrano Pepper Honey
• 2 dashes Peychaud’s Bitters
• 1/4 oz. Lemon Juice
• 2 oz Earl Grey Tea (hot)

Preparation: Build all ingredients in a Georgian Irish coffee glass. Top with a lemon spiced Meringue.**Garnish with channeled clove studded lemon wheel.

**Lemon Spiced Meringue

• 2 egg whites
• 8 oz. simple syrup
• 1 oz. allspice dram

The post Mist Mix: The New Whiskey Cocktails You Need To Try appeared first on Chilled Magazine.

Source: Mixology News

Lindsey Young grew up in San Francisco Bay Area, where she had strong roots and family influence from Louisiana.

Lindsey Young

These both contributed to her appreciation for culinary arts at a young age. Lindsey received her BA degree in Landscape Architecture from UC Davis, where she was introduced to the relationship between terroir, vineyards, and wine.

Gozu Roasted Kagoshima Tomahawk

She held multiple different positions in the restaurant industry which ultimately led her to pursuing her Sommelier Certification. She has a passion for the interaction between food and wine. Since receiving her certification, she has been a Sommelier at Alexander’s Steakhouse and a Beverage Director at Park Tavern. Recently, Young passed her Advanced Sommelier Certification through the Court of Master Sommeliers.

Grower Champagne

Can you share how to make one of your signature cocktails?

Nikka “Yoichi” Single Malt Highball: Fill a highball glass to the top with crushed ice. Add 1.5 oz of whisky and top with 4.5 oz Fever Tree Club Soda. Finish with lemon peel.

What’s a bar tool you can’t live without?

I think our glassware is such an important part of the cocktail experience. We use the Riedel “Bar” Series whisky glasses for our highballs. The glass is extremely thin and almost transforms into a sheet of ice, enhancing the enjoyment of each sip.

What cocktails do guests at your bar NEED to try

At Gozu we want to emphasize the nuance of the whisky, and therefore recommend drinking whisky neat or with a rock or two should you want to lighten it up. That being said, our highballs are great accompaniments to the lighter fare on our menu. We make an excellent  Old Fashioned and Sazerac as well.

What’s your favorite way to practice self-care after a shift right now?

I typically go home, pop a bottle  of wine, and read myself to sleep.

The post Ask a Bartender: Lindsey Young appeared first on Chilled Magazine.

Source: Mixology News

As the holidays approach there’s more demand than ever for high-quality cocktails available for takeout or delivery.

Developing a successful to-go cocktail program can be tricky: not all cocktails do well after transit, and there’s the creation of experience to consider. To learn more about how to create a successful to-go program, we caught up with Tyson Buhler, National Beverage Director for Death & Co. to learn more about their holiday offerings.

Death & Co Vintage Eggnog

How did you decide what types of cocktails to use for the To-Go packages?

Outside of carbonated cocktails, pretty much any drink can easily be formatted for To-Go. Carbonated drinks can certainly be done but require some more equipment to do well. Drinks without citrus, think Manhattan’s, Martini’s, Old Fashioned, are the ideal drinks to travel as they don’t contain anything perishable. Citrus drinks have a shelf life of a couple days on them. Even with the sugar and alcohol helping to preserve, after a day or two, the citrus loses its pop and there is a noticeable difference in the flavor.

Death & Co Holiday To-Go

Can you share some tips for creating a successful to-go cocktail?

It important to think about how the cocktail will drink in a few days. While we can ask that the guest drinks it immediately, the reality is that it may sit in the fridge for a few days. Does it still taste good then? The other important aspect of a To-Go cocktail program is the packaging. The packaging is your opportunity to create a wholistic experience for the at home drinker. Most drinks can be made at home with a few bottles and little prep; what people want is to feel like they’re in your bar which is where the packing comes in to play.

Death & Co Hibernal Toddy + Pie

Do you see the to-go and RTD drinks remaining popular post Covid?

To-Go drinks continuing popularity really depends on the local governments allowing them to continue but should that happen, I think there’s more room to grow. RTD’s on the other hand are just picking up steam. We’ve slowly seen them gaining ground over the past few years and the pandemic has only accelerated their popularity. Many bars are jumping into the category and it’ll be very interesting to see how it evolves of the next few years.

Death & Co Vintage Eggnog + Cookies

So, what will Death & Co be slinging this holiday season? Their lineup currently includes Vintage Eggnog (made with Old Grand Dad 114 Bourbon, Smith & Cross Jamaican Rum, Pierre Ferrand Ambre Cognac, Madeira, Egg, Cream) paired with Grandpa’s Drunken Cookies (Couverture chocolate, banana, and rum). Or a Hibernal Toddy (made with Suntory Toki Whisky, Calvados, Cinnamon, Honey, Angostura Bitters) paired with a local pie with a different flavor for each market – Cinnamon Apple for NYC, Butternut Custard Tart for Denver, and Lemon Tart for LA).

The post Developing Holiday Cocktails To-Go With Death & Co. appeared first on Chilled Magazine.

Source: Mixology News

Bartending is one of the more fun jobs that a person can possess.

Creating cocktails, meeting new people every day, and the opportunity to grow, are always a possibility. These are the benefits of being behind the bar. The hospitality industry is filled with different adventures and is a great field to be in. With many people home due to the pandemic, it’s the perfect time to take a look at your bartending resume and make some improvements.

Paula Lukas has been in the industry for over 25 years and has a love for creating cocktails. She is a bartender and mixologist who has been doing beverage consultant on the side since COVID hit. When it comes to making a resume more professional, Paula suggests keeping things simple and clean. Make it easy to read and be sure to showcase any skills or expertise. She uses bullet points to keep things precise and encourages people to double-check their grammar and spelling.

Building a Resume

It’s important to highlight any accomplishments on a resume. If you were featured in a magazine, received awards for cocktails, helped create a cocktail menu, etc. are all things that should be included. Keep things relevant by only using things relevant to the industry.

When asked what Paula would look for in a potential hire she added, “Someone who genuinely wants to work at the job. Knowledge is great but a willingness to learn as well. I’ve learned and have grown from nearly every place that I’ve worked at.”

Resumes are a way to promote yourself for a job. Therefore, it should be tailored to the industry or job you are looking to work in. They should include keywords that will help you stand apart from others. Keywords not only help to speak strongly as it is being read, but they can help get your resume noticed on job board websites like Indeed or LinkedIn.

Joshua Coates

Joshua Coates, General Manager of Thunderhead Lodge, Bar Consultant, and competitive bartender, believes resumes should be clear, concise, and accomplishment based. He recommends adding pertinent information on a resume and leaving out any filler content like duties at prior jobs.

Listing any form of education or training can be helpful to a future employer. Bartending school might not be necessary for the potential job, so Joshua recommends leaving it out in general. “I’m certainly not saying that I wouldn’t hire someone that went but most employers including myself do not think very highly of those institutions and they generally teach for a time period that is no longer relevant.  Types of education I like to see are workshops or seminars infusing, concentrating flavors, culinary-related is always good, classes about sexual harassment or responsible alcohol management, and so on.”

Including photos with a resume could pose a risk for discrimination. Joshua and Paula both advise to keep them out. However, getting a professional headshot done could be beneficial for those who are featured in a magazine or involved in cocktail competitions. Photographers are often affordable so if there is an option to get them done, it will help in the long run. These types of headshots and photos could also help your portfolio. For many bartenders, Instagram is their go-to.

Joshua said, “I’ve put a tremendous amount of work into my Instagram account which is perfect for bartenders. There is an incredible audience for this niche type of content and it’s easy to utilize social media for the bar industry because the things we do are so picture and video worthy.”

Every time he sends his resume to someone, Joshua includes links to achievements that will make him stand out. He noted, “A portfolio is very important and if someone doesn’t have much of one, I suggest they start building one today.”

Robin Wolf, award-winning mixologist and Bar Director of The Hatch Rotisserie & Bar in California Wine Country, looks at bartending as a social career. While a resume might get a foot in the door, having basic cocktail knowledge and practical behind-the-bar skills is key.

Robin adds, “The right foundation is necessary to any creative endeavor. Bartenders sell. We have to be able to chat with a guest, get the right drink into their hand, and create an amazing experience. They’ll forget what they had to drink, but not how you made them feel.”

The post Building a Better Resume for Bartenders appeared first on Chilled Magazine.

Source: Mixology News

As the most popular style of beer in the world, the humble Lager certainly deserves a celebration!

Lager has been brewed since sometime in the early 1500’s when German brewers developed the Saccharomyces Pastorianus strain of yeast. This new yeast form was a game-changer as it worked slower and at lower temperatures making it ideal for cool fermentation.

When German brewers perfected their brewing, they began to focus on lighter, paler beer styles that slowly grew in popularity across Europe. By the Mid-19th century, these German brewers began to move themselves and their beer recipes worldwide, with many settling in the US and creating the seeds of the nation’s beer enthusiasm.

Americans quickly became the premier brewers of all beer, particularly lagers, outpacing every other country in brewing. This is partially because American brewers were better able to keep their lager yeast alive and American’s sheer demand for beer.

Celebrate National Lager Day

There are two categories that almost all beers fall into – ale or Lager, and the difference stems from the type of yeast. Lager yeast ferments at lower temperatures at the bottom of the fermentation tank, this makes it a more difficult brew style to get right, which is why most craft breweries start with ales before making their way to a lager.

Once the brewing is figured out, there are three styles to choose from: self-titled Lager, Pilsner, and Dark Lager. A traditional lager is a crisp, clean beer with a hint of sweetness that builds up a thick, fluffy foam even with a gentle pour. Pair your next pour with roast pork, pizza, fried food, and cookout favorites, and serve in either a stemmed goblet or tall stemmed pilsner glass.

Celebrate National Lager Day

Today’s Pilsners started in the early 1840s in an area called Plzen, in what is now the Czech Republic. As the most popular and beloved form of Lager, the modern Pilsner is lightly flavored, heavily hopped, lower abv, and a pale golden hue. The Pilsner’s benefit is that it’s a perfect pairing for a range of dishes, including simple desserts, many Southeast Asian cuisines, and shellfish. These brews can be served in a variety of ways, including a traditional Pilsner glass, a Strange, a Pint beer mug, or even a flute glass.

Finally, there’s Dark Lager, which is more common in the US than Europe and features a smokier, richer flavor profile. Within this category, you’ll find names like Vienna Lager, Oktoberfest, Doppelbock, and Bock. These are best paired with more decadent foods like smoked meats, blue cheese, and barbecue and served in a stemmed goblet style glass.

The post Celebrate National Lager Day appeared first on Chilled Magazine.

Source: Mixology News

Meet Benjamin Krick! Benjamin Krick has been actively working in the service and hospitality business for eighteen years now.

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

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

Benjamin Krick – Chilled 100 Member, Atlanta

What’s your go-to cocktail? 

The Classic Manhattan is still one of my go to cocktails. Most bartenders know how to make a proper Manhattan these days so, it’s safe bet.

What are your favorite cocktail trends? 

I always get excited when I see fortified or Eau-de-Vieux trending. I love fruit brandies!

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

I’d say my ability to read the entire room. It’s important to keep your finger on the pulse with how the shift is going. That includes noticing what age group is dominant at the time, adjusting the lighting, music, disabling potential confrontations before they have a chance to escalate and making sure everything being served is consistent. I also like to engage with every guest ensuring that they are having a memorable experience.

Bartending is much more than creating cocktails. It’s knowing the weather for that day, what the big game is, giving directions, truly listening to the patrons and their requests or problems. You must take pride in treating guests how you would want them to treat your very own mother.

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

Vermouth! It plays a major role especially in stirred classics. Vermouth has such a rich history along with a wide scale of flavors starting from bone dry to sweet. I’m a fan of vermouth by itself over ice. It’s a versatile component that you cannot have a proper bar without.

CBD is my answer to what ingredient is overrated. A trend that doesn’t add any benefit to the cocktail. Not to mention the fact that there isn’t enough information on mixing the two and how the results could differ from person to person.

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

My advice would be to choose a bar that is eager to take care of guests. A bar that you are able to learn and grow from. Also, caring sets the tone and it cannot be hidden from anyone. You either care about what you’re doing, or you do not. Never get discouraged and feel belittled by people who say, “when are you going to get a real job?”. Bartending is a real job and an honorable one at that. The food and beverage industry have been a blessing for me, starting as a bus boy to now a bar owner.

Keep pushing forward and learn how to manage your afflictions without the use of alcohol or any other substance. One more thing – invest in yourself! Whether those around you are interested in furthering their career or not. You should read, read and read. Then start setting goals to acquire certain certifications. Attend tastings, trade shows, gain confidence by competing in cocktail competitions. The sky is the limit to what you can achieve as long as you believe and invest in yourself.

The post Chilled 100 Spotlight: Benjamin Krick appeared first on Chilled Magazine.

Source: Mixology News

Mindful drinking. Health-conscious cocktails. Low and no ABV cocktails and spirits.

These are the trends exploding in the marketplace today.  What, where and when are the true origins of this mindset though? The ancient cultures and eras, from Egypt to China, Rome & Greece to the Americas, show us how deeply the history of alcohol as medicine is rooted. We are now nestled in this resurgence of plant medicine that is being crafted into various alcohol explorations, from fermentation and distillation to sipping and cocktailing.  Whether it is Kombucha or a botanically spirited beverage that found its way into your cup, you have joined the journey of medicinal mixology!

Beginning at the beginning with the meaning and ideology behind Medicinal Mixology, let’s start by breaking down the terms. Mixology. Do we relate this to making cocktails? Yes, and the meaning of the word extends far past cocktails. It can be easily explained as “the study of blending two or more ingredients together to create a new substance.” This broadens the term outside of the spirits’ world to encompass any endeavor where a new solution is created through blending. Medicinal. This is tricky as the word medicine has many meanings and inferences.

Is it a pill, shot or liquid that is administered when sick? Is it supplements, herbs, and foods that prevent illness? Or is it a healing protocol that makes a person feel better during any part of a health cycle? All of the above is true. So, for our purposes of making beverages for joyful imbibing, medicinal (pertaining to medicine) within mixology (blending those interesting substances to create a new, unique blend) offers a landscape of opportunity for the creative and curious.

“Alcohol in antiquity provided both nutrition and needed calories, a trading commodity, a medication, an analgesic, a social lubricant and played a role in religion.”  This is one of my favorite musings of alcohol’s role in our society, as stated by David J. Hanson, Professor Emeritus of Sociology at the State University of New York in Potsdam. Hanson traces back a timeline of fermented and distilled liquids to before 10,000 BCE, noting alcoholic beverages which were made from berries and honey.  Different traditions and types of fermented beverages emerged across cultures worldwide.

Kat Valentina

For example, evidence of a Chinese fermentation made of rice, honey, grapes and hawthorn berries dates back to 7000–6600 BCE. Rice is a caloric staple, honey; an antibacterial liquid and energy booster, while grapes and hawthorn berries act as heart and blood nourishers, creating a wonderful health tonic for the ancients to enjoy. Egyptians used beer as a staple as early as 4000 BCE to avoid the heavy bacterial load of the local water. In fact, mothers in Egypt would send their children to school with plenty of bread and beer for sustenance throughout the day. In Roman history, the wives of soldiers are said to have sent their warriors off to battle with a shot of wine and borage oil (an herb believed to possess fortitude-giving properties) to ensure victory. Stories similar to these continue, involving the Greeks, Romans, Mayans, Persians, Sumerians, Mesopotamians, Babylonians… and the list goes on.

Preservation of plant medicine has been a used as a healing modality for many moons. Bitters & tinctures (plants macerated in alcohol) are an excellent way to harvest fresh plant material during one time of the year and preserve it for later use with the active healing constituents intact. Another form of carrying plant medicine to the body is through activating the needed elements via water (teas, infusions, decoctions) and is appropriate for present time medicine. Sweetened plant medicine (honeys & sugars) can assist in not-so-yummy concoctions of potent medicine. Atomized hydrosols (through steam distillation of plant material) will add layers of subtle healing in beverages to enhance any experience.

Medicinal Mixology in execution is a delightful process of flavor combination and conscious attention to beneficial ingredients with limitless possibilities! A cocktail or non-alcoholic beverage can be layered to focus on a particular organ or system within the body (respiratory and immune system health anyone?) or smattered with ingredients that support various paths of helpful healing.

The tools for medicinal mixology are plentiful, with bitters and tinctures high on my list to create layered flavors within a compact mode of liquid distribution. Sweeteners (especially honey) are fantastic carriers of plant medicine for the flavoring focus of a drink. Teas, infusions and juices are an addition that lengthens the drink as well as bringing flavors to a balance.

This introduction to medicinal mixology is just that. An introduction… to the endless magical world of plants, who play well with multiple modes of expression for the benefit of all!  Further exploration is required and reachable through herbal resources for inspiration and creative curiosity. Continue the thread of conscious imbibing, enjoying the wonder of how each added ingredient can complement the cocktail, while adding a story of plant medicine to each and every experience.

More Medicine Ma’am!

More Medicine Ma’am!

Ingredients:

• 1 1/2 oz. whiskey of choice
• 1/2 oz. rosehip tincture (3:1 rosehips:high proof NGS)
• 2 bar spoons Palo Santo smoked wildflower mountain honey
• 7 drops Cocktail bitters of choice
• 3 spritzes of black sage hydrosol

Garnish: black sage, rosehips, pineapple guava half, curry plant sprig, glass dipped in Palo Santo smoked honey rolled in Ceylon cinnamon, ashwaganda, ginger, cacao, trumeric, black pepper, triphala powders.

Preparation: Build all ingredients in a mixing tin and stir with love.  Roll the cocktail glass in the powder doused honey and garnish with gusto.

The post The -Ology of Mixing with Plant Medicine appeared first on Chilled Magazine.

Source: Mixology News

It’s time to boost your bartending skills and give one of these festive holiday cocktails a whirl!

Whether you need some cocktails to serve at holiday parties or just something to sip on with dinner, one of these four drinks is a great option. Sit back, relax, and enjoy this holiday season with one of these festive cocktail recipes.

Nochebuena Flip

Nochebuena Flip

Cocktail from Chilled 100 member, Caroline Lease

Ingredients:

• 1 1/2 oz. Don Q Rum Gran Anejo
• 1/2 oz. Fernet-Branca
• 1 1/2 oz. Fresh Pineapple Juice
• 1 oz. Coconut Cream
• 1 oz. Cinnamon-Vanilla Syrup
• 1 oz. Heavy Cream
• Whole Egg

Preparation: Garnished liberally with nutmeg and 3 pineapple leaves 

Rebel Without a Claus

Rebel Without a Claus

Cocktail from Chilled 100 member, Adam Way

Ingredients: 

• 1 1/2 oz. Vido Vodka
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Aperol
• 1/4 oz. Rich Simple Syrup
• 2 dashes Bitter Truth Cucumber Bitters
• 1 dash Saline
• Club Soda

Preparation: Add all ingredients except club soda to a shaking tin and shake. Strain into an ice-filled Collins glass, then top with club soda. Garnish with a healthy bouquet of mint.

The Jolly Scotsman

The Jolly Scotsman

Ingredients:

• 2 oz ABERFELDY 12 Years Old Single Malt Scotch Whisky
• 1/2 oz. Lemon Juice
• 1/2 oz. Cointreau
• 1/2 oz. Cranberry Simple Syrup
• 2 dashes Peychaud’s Bitters

Preparation: Add all ingredients to a shaker with ice. Shake vigorously for ~30 seconds and strain into a coupe martini/champagne glass. Garnish with a rosemary sprig and an orange slice with cloves.

Black Velvet

Black Velvet

Ingredients:

• 1 1/2 oz. Lobos 1707 Mezcal
• 3/4 oz. Red Wine Syrup (DIY)
• 3/4 oz. Lemon Juice
• 1 bar spoon of Apricot Jam
• 1 Dried Apricot

Preparation: Combine all liquid ingredients and apricot jam with ice in a shaker. Shake, strain, and then serve on rocks glass. Garnish with dried apricot.

The post Four Festive Cocktails to Shake Up appeared first on Chilled Magazine.

Source: Mixology News

Born in Winnipeg, Manitoba, Lisa Durupt began her life on the athletic side of the spectrum.

Her first passion took place on the ice, as an excellent hockey player. Her dominant ability resulted in a scholarship to an American college. An unfortunate surgery delayed her participation, but this could have very well been a blessing in disguise. While she could not skate, Durupt threw a bone and decided to register at the University at Winnipeg. One theatre class she was enrolled in held a local Chorus Line performance. The impact of the event was life-altering for Lisa, convincing her to exchange sports for the arts. She continued to study theatre at the University of Winnipeg and the Canadian College of Performing Arts. The rest was history.

The star actress of Netflix’s show Love Guaranteed is no stranger to the small screen. One of her current most prominent roles is as Jen in the CBC series Heartland. Lisa also became a fan-favorite on Hallmark, co-starring in various movies for the network with Nikki DeLoach. These productions include: The Perfect Catch, A Dream of Christmas, and Reunited at Christmas. Strutting her versatility, Lisa brought her talent to the crime series, The Chronicle Mysteries as Gina DeSavio. The movies, which also star Alison Sweeney, aired on Hallmark Movies & Mysteries.

The upcoming series Love, Guaranteed, depicts an earnest lawyer Susan, played by Rachael Leigh Cook who takes a high-paying case from Nick (Damon Wayans Jr.), a charming new client who wants to sue a dating website that guarantees love to save her small law firm. But as the case heats up, so do Susan and Nick’s feelings for each other. Durupt plays Denise who works closely with Susan at the firm. The film also stars Heather Graham.

Chilled sat with Lisa to learn about her casual life, bartending past, and how she’s coping with the Pandemic.

Chillin’ with Lisa Durupt

Tell us about the projects you are working on.

Recently, I wrapped a film for Hallmark that will be coming out soon called Wind Song, and I will be heading back to Heartland in the next month. I also run my film training studio back home. I am a mom of a 19-month-old; my schedule is full these days.

With your busy schedule, what do you like to do with your downtime?

I love to bike with my husband. We really got into it this year with the world shutting down. We try to sneak in at least four rides a week together.

When you go out to eat, where do you like to dine?

I am always down to try a new place and any type of food!

What types of dishes do you typically order?

I love to order something I have never tried. I always ask, “What are you known for” and I order that. Sometimes it works out and sometimes…you learn something new.

Chillin’ with Lisa Durupt

Any favorite bars?

My favorite little corner pub is John B’s.

What drinks do you order when out? Favorite drink?

I do not drink much, but every now and then a good sour beer is exactly what I need!

Do you prepare drinks at home?

I let my husband prepare the drinks as he used to bartend back in the day. He can make magic from anything that seems to be left in the fridge and the booze cabinet

Tell us about your home bar. What is it stocked with?

Anything and everything. We only drink when people come over, so it collects over the years. From hard stuff to lovely gifts from friends, to some fruity “just add tequila” mix from Winners, it is up there I am sure.

Have you ever been a bartender?

Yes, for about three months way back in the day. I had to leave because I booked a theatre show. But I loved it!

If you could share a drink with anyone, who would it be?

If I could share a drink with anyone, it would be my dear friend Susan Livingston, who unfortunately passed away in 2015 from breast cancer. She was the funniest lady I knew!

What dishes/drinks are you making at home right now during “stay-at-home?”

My favorite right now is butternut squash mac and cheese. My daughter is obsessed.

How are you coping?

Honestly, I have loved it. I know people might not like to hear that, but things seemed to have gone back to the good old days when families had dinner together (even over Facetime) and genuinely checked in to see how others were doing. It has given me the gift of time to spend with my family. What else can you ask for?

Follow Lisa on Instagram @TheLisaDurupt.

The post Chillin’ with Lisa Durupt appeared first on Chilled Magazine.

Source: Mixology News