January 2021

February is almost here (did January fly past or what?!) and it’s time to think pink.

Mix up these three deliciously pink cocktails to help wave January out the door.

The Dapper Dragon

The Dapper Dragon

Ingredients:

• 1 1/2 oz. Ketel One® Family-Made Vodka
• 1/2 oz. fresh lemon juice
• 1/2 oz. fresh lime juice
• 3/4 oz. coconut water syrup*
• 3/4 oz. papaya nectar
• 20 drops cardamom tincture*
• 1/2 tsp. dragon fruit powder
• 3 dashes of Bittered Sling Moondog Bitters
• 2 oz. soda water

Preparation: Combine all ingredients, except soda water, in a shaker. Shake well to combine. Pour over fresh ice and top with soda.

The Elyx Spritz 

The Elyx Spritz 

Ingredients:

• 1 part Absolut Elyx
• 1 part Lillet Rose
• Fever Tree Elderflower Tonic

Preparation: In a highball glass add ice, one part Absolut Elyx, and one part Lillet Rose, stir to combine. Top with Fever Tree Elderflower Tonic and garnish with lemon wheels.

Diplomático Raspberry Drop

Diplomático Raspberry Drop

Ingredients:

• 1 1/2 oz. Diplomático Mantuano
• 3/4 oz. Rosé Wine
• 1 tbsp. Raspberry Jam
• 1/2 oz. Lemon Juice
• 1/2 oz.  Vanilla Syrup
• Fresh Raspberries

Preparation: Pour all the ingredients (except the raspberries) into a cocktail shaker. Strain twice and serve in a Martini glass.  Garnish with raspberries.

The post 3 Pink Drinks to Start February With appeared first on Chilled Magazine.

Source: Mixology News

What does Pharrell Williams drink while guesting on a popular podcast? His favorite cocktail developed by mixologist Willy Estrada!

While on the three hour interview with Drink Champs the musician brought along his favorite cocktail, Purple Reign. The drink comes from Swan, a Miami restaurant where Pharrell is a partner with David Grutman.

Swan Dining Room

The beautifully hued cocktail is quickly becoming a best seller. We caught up with Estrada, who holds the title of Groot Hospitality Corporate mixologist, to learn more about the entire cocktail program at Swan.

The Swan Garden

Tell us a little about the cocktail menu at Swan?

We are all living in different times. Everyone has their struggles, the issues around us continue, so I wanted to bring a pop of color to the world we all can unite in. A place where a simple cocktail, a drink that brings a moment of happiness can be shared with the simplicity of sip that will brighten up your day and bring a smile to whomever enjoys the signatures at Swan.

The Swan Cocktails

What’s your favorite cocktail in the lineup?

I think every cocktail is fantastic in their own unique way. But I do enjoy the Kiwi sunshine a lot, I could say it’s my favorite from the menu. The combination of gin and sake with fresh kiwi and mint provides a delightful way to enjoy the cocktail for gin drinkers and sake drinkers alike.

When visiting Swan – what do you think are the top things that need to be tried (across the menu)

Every signature cocktail in our menu of course. Food wise my personal favorites are the octopus with chorizo and salsa verde, brussels sprouts and pistachio pizza, the short rib with Shishito peppers and the corn corn corn side.

Can you share a tip or two about cocktail making that you wish you knew at the beginning of your career?

It Goes back to as simple as the ice that is used. One thing I wish I was taught was how important size and density makes the world’s difference. Good ICE is very important for a well crafted cocktail.

Can you share one ingredient you love working with right now and why – and one you think is overrated.

Jalapeños are overrated. As a cocktail curator I use the influence of the cultures which inhibit in this beautiful city of Miami and remind myself of the wonders which the world has to offer such as habaneros, Thai, and Fresno Chili’s and what all these flavors bring to the glass. If you couldn’t tell, Chili flavor is my go too.

Purple Reign by Willy Estrada

Recipe:

• 1 1/2 oz. Shochu
• 1 oz. Silver Tequila
• 1/2 oz. Canton
• 3/4 oz. Lemon Juice
• 1/4 oz. Yuzu
• 1 oz. butterfly pea & lavender syrup
• 3 dashes Free Foam 

“Our newest cocktail, Purple Reign, is Pharrell Williams approved and has quickly become a best seller on Swan’s menu. The mix of purple hughs and sweet notes makes it as beautiful as it tastes.”
– Willy Estrada, Groot Hospitality Corporate Mixologist.

The post Mix Up Pharrell Williams Favorite Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Heaven Hill Brands recently announced its first official environmental sustainability strategy.

The environmental strategy is going to address the pressing challenges within the industry and local communities in four major areas: water, emissions, waste, and conservation.

As a leading company in the industry since 1935, the company’s success was built on its commitment to integrity in the regions where its employees have worked and lived. These efforts set the course for the continued resiliency, both a symbol of Heaven Hill’s 85-year history and a guiding concept for the future.

“Heaven Hill has always strived to be a good partner in our communities and to be a good steward of the natural resources used to create our products,” said Rachel Nally, Heaven Hill Brands Manager of Environment & Sustainability. “Cultivating sustainable and thriving communities is important for our employees, our partners, and our neighbors. We are passionate about this next era in our commitment to responsibly use natural resources, reduce energy use, safely dispose waste, and conserve the ecosystems that support our business.”

The below goals were developed with science-based research, international climate standards, and internal expertise. They have been considered necessary to achieve by 2030.

• Use water more efficiently by improving water use efficiency by 15%
• Drive toward zero carbon emissions by reducing carbon emissions from operations by 30%
• Reduce waste by eliminating 10% of waste generated by operations, reducing virgin plastic in bottles by 50%, and working towards zero waste visitor experiences
• Conserve the ecosystems that support the business by sponsoring the planting of 5,000 trees of substantial size in local communities, supporting sustainable white oak supply, and supporting sustainable agriculture

The company has noted that they’re putting considerable investment into a variety of initiatives including production, development of new technology, and training. New technology and training initiatives are underway as this is a significant investment for these efforts. What set the tone for sustainability was the legacy of good stewardship of natural resources that have been used to create Heaven Hill’s products.

Over the years, Heaven Hill has implemented a variety of projects in efforts to become more sustainable such as replacement of light fixtures with more energy-efficient LED bulbs, recycling programs, tree plants, and completion of multiple boiler efficiency projects. Throughout the next decade, both corporate and branded initiatives will continue to be announced in order to support the goals of long-term sustainability.

The post Heaven Hill Brands Announces Sustainability Strategy appeared first on Chilled Magazine.

Source: Mixology News

The world’s most misunderstood cocktail. 

A major identity crisis with a side of multiple personality disorder. If there ever was a vintage cocktail that could lay claim to the said plight, the Daiquiri would be it. Worldwide, it’s known as a boozy slushy (usually strawberry flavored and topped with Reddi-wip) synonymous with college spring breaks or beachy vacations.

In reality, the original Daiquiri was a simple sour (base spirit, citrus, and sweetener).

We know this because, unlike most classic cocktails with nothing more than urban legend surrounding its invention, the Daiquiri’s origin was documented. There’s an actual recipe card signed and dated in 1896 by an American engineer named Jennings Cox.

Here’s how that recipe came to be: Cox was working in Cuba in the iron mining industry. One night while entertaining guests, the successful businessman committed the ultimate party foul: he ran out of gin, the fashionable drink du jour. He went out and grabbed the only booze that was readily available: locally made rum. Adding other ingredients that were also abundant (sugar and citrus) he made a punch, poured it over ice, and topped it with mineral water.

Guests loved it and demanded to know what it was called. Quick on his feet, he proclaimed, “The Daiquiri!” This was in honor of the small beachside village where he worked. (The town of Daiquiri was also where the United States first invaded Cuba during the Spanish-American War in 1898.) Up until 1909, Daiquiris were pretty much only available in Cuba. That is, until a U.S. naval officer, after a meeting with Cox, introduced it to the Army and Navy Club in Washington, D.C. It quickly spread in popularity throughout the States.

Fast forward a bit to the late 1920s or early 1930s. The invention of a common household appliance would alter the rum drink’s path forever. At Floridita, a bar in Havana that still operates today, bartender and owner “Constante” Ribalaigua Vert used shaved ice and an electric blender to make the local drink. Hello, frozen Daiquiri.

And the drink’s slushy transformation was crystallized (no pun intended) when Ernest Hemingway strolled in the bar one day and fell in love with them (once drinking 15 in one sitting). “This frozen Daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots,” Hemingway wrote in Islands in the Stream.

Floridita bar is also where the Hemingway Daiquiri, made from grapefruit juice and Maraschino liqueur, is said to originate. And thanks to the classic cocktail renaissance, the Daiquiri is back to its old tart, unfrozen self again—sans umbrella accouterment.

To experience one of the best Daiquiris on the planet, go to New Orleans’ Latitude 29 bar. Here, it’s said that owner Jeff “Beachbum” Berry—tiki cocktail expert and author—spent over a year perfecting technique and ingredients, from the type of ice to use to how many seconds to shake it for the ideal icy temperature. Whatever you do, he says, avoid gold or dark rum (only white rum). Otherwise, it’s simply not a Daiquiri. And for all the bastardization this simple rum sour has suffered, just do what Berry says and make Daiquiris great again.

To try your hand at the American-Cuban classic, hide the blender and follow the recipe below:

Daiquiri

Daiquiri 

Ingredients: 

• 2 parts Light Rum
• 1 part Freshly Squeezed Lime Juice
• 2 tsp. Sugar
• Mint leaf (for garnish)

Preparation: Place sugar and lime juice into a cocktail shaker and stir until the sugar has dissolved. Pour in the rum and fill the shaker with ice. Shake vigorously until thoroughly chilled. Strain into a chilled glass. Garnish with a mint leaf.

The post Drink in History: The Daiquiri appeared first on Chilled Magazine.

Source: Mixology News

There is more to hops than meets the IPA.

Spirit makers are increasingly integrating hops’ varied aromas and tastes into their recipes. Although known mostly for its bitterness, the wide range of hops grown throughout the world can be floral, citrusy, earthy, or spicy, to name but a few characteristics. And, it is that diversity that offers distillers an opportunity to produce hoppy spirits that will refresh you, quench your thirst, and please your palate. If you love beer, give these hopped spirits a try. If you love booze, then it’s a no-brainer.

Charbay Whiskey R5, Lot No. 3

Charbay Whiskey R5, Lot No. 3 (Napa Valley, California)

The family-owned Charbay must truly love their hops. The 650 cases of Lot No. 3 involve 6,000 gallons of Bear-Republic Brewery IPA distilled into 590 gallons of whiskey. The IPA has Chinook, Cascade, Columbus and Centennial hops, each possessing its own distinct flavor profile, such as pine, grapefruit, flowers, lemon, black pepper, and licorice. It is aged in French oak for 28 months.

Proof: 99

In fact, R5 Lot No. 3 is one of Charbay’s many hoppy whiskeys:

• Whiskey Release III: Involves a 20:1 pilsner-whiskey ratio. The “III” incorporates choice hops and it is aged two ways for 14 years.
• Whiskey Release IV: Same as Release III, but aged two more years (released this year).
• Whiskey S (Lot 112A): Aged for 29 months in French oak, this whiskey involves a 10:1 ratio of Bear Republic’s Big Bear Stout to Charbay whiskey. The stout contains cascade and centennial hops, which balances out the caramel and pronounced malt emanating from the robust stout.

Corsair Hop Monster Whiskey

Corsair Hop Monster Whiskey (Nashville, Tennessee)

Childhood friends Derek Bell and Andrew Webber started out like many craft brewers by home brewing beer in their garage. However, they chose to set a course for the world of whiskey. Their brewing knowledge prevails in Hop Monster. The malty whiskey is infused with Amarillo, Saaz, German Hersbrucker and French Strisselspalt hops, along with Belgian yeast and malts. The eclectic ingredients impart an assortment of floral, citrus, and herbaceous flavors into the whiskey.

Proof: 92

New Holland Hatter Royale Hopped Whiskey

New Holland Hatter Royale Hopped Whiskey (New Holland, Michigan)

New Holland brews beer and distills spirits, so they know a thing or two about hops. It only seems natural they would include hops in their spirits. The golden Hatter Royale whiskey is infused with floral and citrus-laden Centennial hops that is noticeable in the nose and lasts throughout the aftertaste. A touch of earthy spice and honey accompany the lemon-grapefruit taste and aroma provided by the hops.

Proof: 80

McMenamins-Edgefield Distillery Monkey Puzzle

McMenamins-Edgefield Distillery Monkey Puzzle(Troutdale, Oregon)

This unique spin on hops infusion involves dry hopping the Whiskey with Teamaker hops, which contains almost no bitterness. As its name suggests, Teamaker hops produce a flavor similar to tea, as well as a floral bouquet. Locally harvested blackberry honey provides added sweetness to a whiskey that also enjoys malt, vanilla, and caramel. It is aged for three years.

Proof: 92

New York Distilling Company Chief Gowanus New Netherland Gin

New York Distilling Company Chief Gowanus New Netherland Gin (Brooklyn, New York)

Named after a Canarsie Nation chief during New York’s time as a Dutch colony, the recipe is based on the art of making “Holland gin” from American rye whiskey – an early 19^th century practice. The process involves the use of cluster hops (often used in stout beers), juniper berries, and three years of aging in an oak barrel. The hoppy taste and smooth finish remind us of America’s distilling history, as well as the modern day skill used to make this unique gin.

Proof: 88

Portside Distillery Hopped Rum

Portside Distillery Hopped Rum (Cleveland, Ohio)

Portside is another brewery that also distills spirits, so they are well educated in the diverse nature of hops. The infusion of fresh, whole-leaf Cascade and Centennial hops into their original Silver Rum offers drinkers a unique citrus-hop flavor complemented by notes of pine and even a hint of basil. This award winning rum offers both a balanced flavor profile and a smooth finish that will make you appreciate the shores of Lake Erie as much as the shores of any Caribbean Isle.

Proof: 80

Smugglers’ Notch Hopped Gin

Smugglers’ Notch Hopped Gin (Jeffersonville, Vermont)

This small Vermont distillery is the product of father and son’s dream. The Hopped Gin exemplifies the family’s intent on handcrafting spirits in small batches. Hopped Gin emerges after alcohol vapors pass through locally produced citrusy Vermont Cascade hops, as well as organic juniper berries. Largely a smooth, classic gin, one will sense the cascade hops on the nose, which will mix with citrus and juniper flavor.

Proof: 90

The post Love Beer? Try These Hopped Spirits appeared first on Chilled Magazine.

Source: Mixology News

“Josue made an everlasting first expression that instantly inspired and energized me,” explains Morten Krag, the Copenhagen-based mixologist behind the Instagram account @TheCocktail.blog of his friend, Josue Romero.

“He was never afraid to show and give a little piece of himself, to the rest of the community, which I really was in awe of.”

Those sentiments are a common refrain from Romero’s friends, associates and fans of the noted industry personality, social media star and member of the Chilled 100 in light of the news of the Los Angeles native’s December passing. In his wake, Romero leaves a rich legacy whether in work behind the bar or his popular Instagram account @The_GarnishGuy, which attracted fans and admirers worldwide.

Remembering Josue Romero

“Josue and I started following each other on Instagram, and we were actually social media friends for some time before we ever met in person,” says the global cocktail creative for Alliance Brands Limited BAD BIRDY, who’s also behind her own popular Instagram account (@Bad_Birdy). Like many, she remembers Romero’s warmth. “Josue came to guest bartend with me at (the Los Angeles bar) The House of Machines and the moment he walked in we embraced as if we were siblings that had not seen each other in some time. We are both of Latin descent and have a flashy style when it comes to fashion, we bonded quickly.”

For Romero, diving into the world of bartending and cocktails manifested itself after he found himself unfulfilled in his former corporate job. “I realized that I wasn’t happy with what I was doing for work, so I decided to leave,” he told the website VoyageLA this past August. Romero then threw himself into the world of bartending, devouring books about the craft, taking classes, and even interning with a chef to develop a richer understanding about flavor profiles. Before long, he placed second in his very first cocktail competition. For his next two competitions, he placed first.

“People started following me on Instagram, bars started asking me to do guest appearances, I started bartending for brands,” Romero said of his rise. “Soon I was not just attending the hospitality events, I was bartending them and my cocktails started appearing in magazines and blogs.”

“He came out of nowhere just making beautiful cocktail photos,” remembers Mack Ordaya, otherwise known as @ImbibePhotography on Instagram. “Josue’s fame grew so fast. But he stayed humble and didn’t think he was too good to not respond to any comments or messages.” Ordaya said he would even spitball ideas with Romero about what photos to post on his own account. “I would send him photos and be like yay or nah and he would be honest one way or the other. We had an idea of a cocktail video shoot that we were gonna do after these Covid times were over. I still plan to do it.”

Romero’s penchant for creativity was on full display this past summer when he was featured as a CHILLED Drink of the Week. Raising awareness for the plight of bees, he concocted Hey Honey Bear, a cocktail that not only included Bärenjäger Honey Liqueur and Rye Whiskey, but Gooseberry Juice and Suze. “I was absolutely inspired by how he was able to balance great recipes, amazingly creative garnished, beautiful photography and ‘being himself,’” explained Matthias Soberon, the Belgium native behind @ServedBySoberon. “He was able to build bridges between being an influencer and still being amazingly real. He was so much at once, yet still so approachable. His appearance was loud, but his heart was gentle. He was rock n roll and soothing jazz.”

The post Remembering The Garnish Guy, Josue Romero appeared first on Chilled Magazine.

Source: Mixology News

Erica Muñoz is a renowned actress and proud mother of 2 who discovered her talent at an early age.

Her acceptance to the prestigious California Institute of the Arts showed promise, along with her audition for the award-winning musical RENT. She was quickly offered a role, which she took to pursue her dream of acting on Broadway. She followed her stage career, with a return to Los Angeles to pursue television and film. Erica can be seen in the CBS series “Jericho,” CBS’ “Numb3rs,” and the VH1 sketch comedy show “Acceptable TV,” which also starred Dan Harmon and Jack Black. As of recent on the TV front, she can be seen on “Grey’s Anatomy” playing Wilmer Valderrama’s sister and NBC’s “Indebted” with Fran Drescher. Her film career includes “Sueño,” opposite John Leguizamo and Elizabeth Peña and “Days of Wrath” starring Amber Valletta, Jeffrey Dean Morgan, and Laurence Fishburne.

The incline of Erica’s acting career has continued to forge onward, with the lead role in the HBO feature film “Long Gone By.” Erica stars as ‘Ana Alvarez,’ a single mother from Nicaragua living in Warsaw, Indiana with her teenage daughter ‘Izzy.’ When a routine check leads to a deportation order, ‘Ana’ risks everything for a last chance effort to ensure her daughter’s college education is financially secure. “Long Gone By” originally premiered at the New York Latino Film Festival and is now streaming on all HBO platforms.

Dating back to the start of her career, Erica has strived to highlight the importance of Latinx presence in Hollywood. She was invited to participate in CBS’ Diversity Showcase, sponsored by CBS and the Screen Actors Guild, displaying minority talent in the entertainment industry. She brings that same energy to 2020 and is working on amplifying the voices of Latinx actors while developing an upcoming online project. She is also heavily involved in her community with a focus on equity in public education via a dual immersion program that focuses on social justice. 

Chilled sat with Erica to uncover her favorable drinks and eats, as well as how she’s been dealing with the Pandemic.

Chillin with Erica Muñoz

Tell us about the projects you are working on.

I had been working on a female-driven thriller with Renee Victor but that has been paused due to Covid. I have turned my focus to producing for the moment and working on an indie comedy. We hope to start shooting in January 2021 but still waiting to see how possible that is given new restrictions.

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

When I have any time to myself, I love to go on long runs. I love getting out of town and going on  adventures with my family. New food, new places, new experiences. We love Disney so when it was open, you could find me at Disneyland at every opportunity.

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

I try to eat mostly plant based so my absolute favorite places to dine are places where I don’t have to think too much about what’s on the menu. Honeybee Burger serves that burger/fry comfort food that is so fun. El Veganito in San Diego is INCREDIBLE.

Chillin with Erica Muñoz

What types of dishes do you typically order?

My staples are Gallo Pinto and beyond anything (burgers, sausage, etc). I love to try plant-based dishes that are inventive and fun.

Any favorite bars?

I’m in bed so early! I cannot remember the last time I was in a bar. I do drink a lot of coffee so I have traded in bars for great coffee shops. El Cielto Cafe’ has an incredible selection, and their coffee comes directly from fincas in El Salvador, Guatemala, and Nicaragua.

Do you prepare drinks at home?

I don’t drink but I do LOVE playing around with mocktails and NA brews.

Chillin with Erica Muñoz

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

Coffee, coffee, and more coffee.

Have you ever been a bartender?

You bet. Bartender, cocktail server, you name it, I’ve done it.

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

Rita Moreno. Hands down.

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

We’re living on tacos at the moment. I’m drinking a lot of coffee to keep up with the kids and school and producing and promoting Long Gone By.

How are you coping?

This is such a challenging season, but our family is coping fairly well. My sons attend a school that is primarily low-income, and we are seeing families struggle in real time for basic needs so there is a tremendous amount of perspective there. I’m trying to lean into gratitude and action. Helping where we can, staying away from screens and spending time outdoors. Just taking things a day at a time.

The post Chillin’ with Erica Muñoz appeared first on Chilled Magazine.

Source: Mixology News

If you are looking to sweeten up a cocktail, sugar isn’t the only answer. 

There are tons of different sweetener alternatives that would be exceptional in a cocktail, like honey. The ooey-gooey golden goo adds the perfect flavor and a touch of sweetness to any drink. You should keep it on hand at all times.

Farmer’s markets are often the best place to find locally sourced honey. The nice thing about locally sourced honey is depending on where you live, it can take on a different flavor. Bees feast on the nectar from plants, if you reside in an area that is known for oranges, it can take on a subtle orange flavor.

There are over 300 different types of honey that exist today. They all range in taste, flavor, and color and can have different nutritional benefits. Raw honey is considered to be purer than processed one. Processed honey is heated and bottled in a factory so it can lose vitamins, minerals, and other nutrients. Let’s talk about the most common forms of honey.

Honey Drizzle

Wildflower

This type of honey comes from numerous species of flowers and blossoms. The taste will vary depending on the season and can be dependent on the flowers that are dominant at the time the nectar is collected.

Manuka

Manuka honey is collected from the flower of the Tea Tree bush. It has rich antibacterial properties and aids in treating stomach ulcers, sore throats, and indigestion. It varies in taste due to the different sources but it usually has a robust aftertaste that lingers.

Orange Blossom

This is often from a combination of different sources and tends to be lighter in color and milder in flavor. It has a fresh fruity scent and citrusy taste. It can make a great addition to cocktails like the Negroni

If you are vegan and don’t consume honey, don’t worry. Agave nectar has a similar taste and feel. It makes a great honey alternative to those who still want to try it in cocktails. Honey is like a simple syrup but will have a floral flavor to the cocktail.

When mixing up cocktails, you don’t want to add a squeeze of honey directly into the shaker along with the other ingredients. The ice in the shaker will make the already thick substance, thicker. It won’t incorporate into the rest of the ingredients and you’ll be left with a blob of honey.

There are a few ways to add honey to cocktails. One way is to add the ingredients then using a bar spoon, add the honey by stirring it in until it’s all dissolved off the spoon. Then shake and strain the drink as normal.

Another way is to make a honey syrup for large batch cocktails. Add equal parts of honey and water to a saucepan over medium heat and stir until the honey is completely dissolved. Once it’s fully cool, add to an airtight container and keep refrigerated.

Here are a few of our favorite cocktails that have a honey flavor.

The Bee Sting

The Bee Sting is a blend of jalapeño grapefruit vodka, orange blossom honey, and garnished with grapefruit. It’s an easy cocktail to make at home and will impress your guests.

Honey Sour

This Honey Sour doesn’t contain actual honey but rather a liqueur made from Scotch Whisky and honey. A sweet and spicy drink that will give a taste of honey.

Castle Hot Toddy

Fill up one of those warm cocktails while you still can. This Castle Hot Toddy is made with a honey liqueur that pairs perfectly with Irish Whiskey.

The post Mixing with Honey appeared first on Chilled Magazine.

Source: Mixology News

New Orleans’ official cocktail is shrouded in legend and low. 

The Sazerac—made of rye whiskey, Peychaud’s bitters, sugar, and absinthe—is one of the most celebrated cocktails worldwide. And it’s also one of the most hotly debated. Was it truly the first drink ever granted the moniker “cocktail?” is adding a spoonful of absinthe distinctly a New Orleans twist? Was there even a cocktail named Sazerac during the era of its invention in the late 1800s?

Crescent City locals and any tour you take while visiting New Orleans will answer an emphatic “yes” to the questions above. However, one cocktail writer—Esquiredrinks and spirits writer Dave Wondrich—has nearly made a career of debunking the myths shrouding the NOLA-based tipple.

Like many of the classic cocktail creation stories, the Sazerac does have a few threadbare facts to hang your hat on.

To start with, Antoine Amédée Peychaud played a starring role in the beginnings of the Sazerac. Back in the 1830s, he ran an apothecary in New Orleans. It was there he created a medicinal tincture that we know today as Peychaud’s Bitters. In addition to his pharmacy duties, he allegedly served customers a cure-all prescription—a mix of his bitters and a brand of cognac named Sazerac de Forge et Fils in an egg cup.

Here’s where the myth of the origins of the word “cocktail” is associated with the Sazerac.

You see, an egg cup is a coquetier in French. Supposedly, the term evolved (or de-evolved?) from Americans mispronouncing the word. However, the first mention of the word “cocktail” in reference to a mixed libation was in 1806, more than two decades earlier.

Whatever locals actually called it, the drink’s popularity skyrocketed beyond the pharmacy’s walls. A local bar, eventually known as the Sazerac Coffee House, started making its own version and swapped the cognac out for rye. Some experts say the switch was motivated to please American palates; others blame cognac’s steep prices after the Great French Wine Blight in the 1860s.

So, where did the absinthe come in? Most likely, Vincent Miret, bartender and co-owner of the Sazerac Coffee House, introduced the absinthe rinse to appease the vast French ex-pat community in NOLA as well. But was he the first to add the absinthe element?

The written word seems to say otherwise. The first mention of a Sazerac cocktail in print wasn’t until 1899 when a fraternity magazine, Alpha Tau Omega Palm, sang its praises. The recipe also appeared in a book called The World’s Drinks and How to Mix Themby William “Cocktail Bill” Boothby. Yet back in 1870, nearly the same ingredients appeared as the Improved Whiskey Cocktail—except for a dash of absinthe instead of a rinse—in Jerry Thomas’ 1862 book How to Mix Drinks

Will we ever really know how the Sazerac rose to become one of the greatest cocktails in history? Probably not. But what we do know for sure is that it’s an immensely sophisticated drink with a smooth yet pungent finish, and New Orleans still serves up the best Sazerac in the country… as it should.

The Sazerac was deemed New Orleans’ official cocktail in 2008. And who doesn’t love to roam the streets with a cocktail in hand? But if you prefer to drink yours in one of The Big Easy’s bars, check out the original 1856 Tujague’s Restaurant & Bar (the second oldest restaurant in New Orleans) or Revel Cafe & Bar, which happens to be cofounded by one of the city’s best bartenders, Chris McMillian.

Sazerac

SAZERAC

Ingredients:

• 2 1/2 oz. Rye Whiskey
• 1 Sugar Cube
• 2 dashes Peychaud’s Bitters
• Absinthe
• Lemon Peel (for garnish)

Preparation: Fill an Old-Fashioned glass with ice and chill. Muddle sugar cube and bitters in another glass. Add rye and stir until sugar dissolves. Spray inside of the chilled glass with absinthe after discarding the ice. Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Garnish with a lemon peel.

The post Drink in History: The Sazerac appeared first on Chilled Magazine.

Source: Mixology News

To be considered a Gin, it needs to have that juniper flavor we all know and love. But did you know some other spirits have a juniper-forward flavor that isn’t gin?

Sometimes you crave that piney flavor in a cocktail but don’t want to make a G&T or a Gimlet. These 7 spirits have a juniper taste but aren’t considered gins. Perfect for those who enjoy that flavor but don’t want the dry edge.

If you fall under that category, check out one of these 7 gins below.

(Minus) 33 

The original flavor is a blend of juniper, citrus, and floral botanicals. It’s low calorie and made completely without sugar. The sweetness of the spirit comes from licorice botanical. The spirit comes out clear because the oils that add to the flavor and smell of the liquid are evaporated and the color of each botanical is left behind.

(Minus) 33

Cocalero

This liqueur is a remarkable and versatile spirit that can be used in any mixed drink for an exotic twist. Made with four main botanicals, juniper, ginger, guarana, and green tea, for a delicious blend and unique flavor. Cocalero uses a specialized steam distillation process that was created by the perfume industry to extract the complex flavors and essentials oils for the botanicals.

Cocalero

Junique Juniper & Wine 

This Greek aperitif is created with white wine and a natural juniper extract. A fresh and earthy flavor that has a delicious bitterness. This can be enjoyed straight, on the rock, or mixed in a unique cocktail for those who love that juniper taste.

Junique Juniper & Wine

William Fox Juniper Spirit

William Fox was founded by drink enthusiasts in England who wanted high-quality, colorless, and preservative-free syrups. This juniper-forward syrup will enhance any cocktail. It can be added to a mocktail for that gin feeling.

William Fox Juniper Spirit

Kranewitt Vinars da Ginaiver (Juniper Brandy)

Attention brandy lovers! This is the perfect juniper-forward brandy for those who want a pine-like flavor but aren’t gin fans. Originally the brand was only available in the historic Badrutt’s Palace Hotel in St. Moritz, however, it has expanded and made itself known around the world.

Kranewitt Vinars da Ginaiver (Juniper Brandy)

Rapa Giovanni Ratafia di Andorno Juniper  

This liqueur has a distinct herbal quality that pairs nicely with most spirits. In Piedmont, Italy, it has been customary to infuse juniper berries into alcohol since the beginning of the 18^th century.

Rapa Giovanni Ratafia di Andorno Juniper

Zirbenz Stone Pine Liqueur 

All of the alpine flavors and natural earthy red colors of this liqueur come from the freshly picked fruit of the Arolla Stone Pine that is grown in the Austrian Alps. This fresh and sweet drink has smooth layers of berry fruit and a pine backbone that gives a slightly minty freshness. Perfect to add to tonic or soda or into cocktails.

Zirbenz Stone Pine Liqueur

The post 7 Juniper-Flavored Spirits that Aren’t Gin appeared first on Chilled Magazine.

Source: Mixology News