January 2021

Easy to identify by its pink hue, the cosmopolitan is a stylish concoction served in a martini glass.

Not surprisingly, its appealing look has made it very popular among women, and unless you’ve been living under a rock for the past ten years, you know it was the signature drink for Carrie Bradshaw, the main character on HBO’s Sex and the city.

Years before Sex and the City made the Cosmo ‘fashionable,’ it was favored by other celebrities, like Madonna, from New York to Miami to San Francisco. Most people don’t realize that back in the 60’s it was actually a recipe on Ocean Spray Cranberry Juice bottles and was known as the “Harpoon.”

But many sources credit the popularity of today’s Cosmo to the mid-1980s and a Miami bartender named Cheryl Cook, who was called “The Martini Queen of South Beach.” Cook was interested in giving the Martini a twist that would make it visually appealing and popular with women. She mixed Absolut Citron, then a new product with Rose’s Lime, some triple sec, and of course, cranberry juice to give it its well-known rosy complexion.

Master mixologist, Dale “King Cocktail” DeGroff gave the drink a swig at the Fog City Diner in San Francisco, and later decided to put his spin on it at the Rainbow Room in New York. His version included Cointreau, fresh lime juice, and a flamed orange peel. When Madonna was pictured with a glassful of this concoction at a Grammy party, that’s when it rose to popularity.

According to St. Louis’ Feast Magazine, the first noted mention of a cocktail called the Cosmopolitan dates back to 1927 (on page 82 of Barflies and Cocktails, to be exact). It includes vodka, but that’s the only thing the modern version shares with this fabulous classic. Other ingredients of the older drink included Scotch whisky, Irish whisky, Swedish punch, Italian vermouth, French vermouth, and a lemon twist.

Although some people view the Cosmo as a typical “girly” drink and one that’s ordered under a pretense of ‘sophistication,’ a properly made Cosmo, is in fact, not too overly sweet or fruity, like usual female tipples. It has a slightly tart flavor, and when done correctly offers a perfectly well-balanced cocktail, classically designed with sweet, sour, and bitter flavors.

The Cosmopolitan has surely earned its place as the perfect staple for a girls’ night out. It’s become so famous that everyone knows the drink, and every bartender knows how to make it. Pretty in pink, this flashy cocktail has reached classic high status, right up there with the little black dress.

Cosmopolitan

The Cosmopolitan Cocktail 

Ingredients: 

• 1 1/2 oz. Vodka
• 1 oz. Cointreau
• 1/2 oz. Fresh Lime Juice
• 1/4 oz. Cranberry Juice

Preparation: Shake ingredients with ice in a shaker, strain into a chilled cocktail glass, garnish with an orange peel.

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

Source: Mixology News

Meet Angela Wood!

Angela Wood – Chilled 100 Member, Tampa

Angela is a Chilled 100 member from Tampa, Florida. She has been a bartender for around five years — from drive bars to resorts and high-volume night clubs. She is currently a lead bartender at The Twisted Turtle Bar and Grill in Carrrollwood.

Angela is always looking for different ways to hone her craft and learn everything she can. “I love what I do, and I look forward to work every day!”

What’s your go-to cocktail?

Cucumber gimlet or a classic old fashioned

What are your favorite cocktail trends?

I’m excited that most bars are embracing the gastro and high-quality food concepts. Nothing goes better with a super crafty cocktail than a beautifully set charcuterie or something equally fantastic and rare.

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

I am super high energy and keep people in laughing for hours. I also have a way of helping people decide what to drink when they are unsure, and I love pulling people out of their comfort zones with new flavors and spirits that they aren’t used to.

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

I love fresh products. I will never use store bought sours and purees. That kind of stuff just kills any enjoyment that I get from making good cocktails. And fresh herbs — it just changes the entire experience for people.

Honestly, the only overrated products are things that get by because of the brand. Example: Patrón for tequila. hey’re hundreds of amazing tequilas that literally blow Patrón away.

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

Don’t be afraid to walk against the grain. And not everyone working above you knows what they are doing. Some will hold you down, so you don’t make them look bad. Be yourself — they’re going to love you.

The post Chilled 100 Spotlight: Angela Wood appeared first on Chilled Magazine.

Source: Mixology News

One way to support cocktail bars (during a crisis) is to shop their barware.

With more people playing bartender in the comfort of their kitchen, we’re sharing six funky and functional bar items from the nation’s top bars. Scroll, shop, and support now.

Navy Apron from Dante

Navy Apron from Dante

New York City

With over 100 years of antiquity and awards, Dante certainly celebrates community by gathering over modern Italian plates and world-class drinks with others. Sadly, due to COVID-19, the century-old space now operates solely as a kitchen, cranking out to-go orders and cocktail kits for New Yorkers to savor at home.

One way to hold on to the cafe’s true-to-Italian heritage (with little global influences) is sporting its navy namesake apron at home. Available for purchase, at $45.00, the super-functional, super-comfortable apron proves that anyone – near and far – can partake in Dante’s Negroni Sessions.

Fijian Mermaid Tiki Mug from Three Dots And A Dash

Fijian Mermaid Tiki Mug from Three Dots And A Dash

Chicago

The Painkiller drink sometimes hits harder than a pandemic – hence, the great preparation to be poured into one, including dark (and deadly) rum, freshly-squeezed juices, and an insane tiki mug.

At Three Dots and A Dash, tiki drinks light up the retro Polynesian-island lounge beneath Chicago’s buzzy Clark Street. Literal flaming tiki drinks, crafted with one or more of its 200+ bottled rums, are served in mortal mugs customized for the tropical bar’s Signature Series (of collectible glassware). The limited-edition Fijian Mermaid tiki mug – in cobalt blue and teal colors – was chiseled by Tiki Farm and sits for sale, at $60.00, in the online “Mug Shop.”

Story told is The Fijian Mermaid (sometimes referred to as Feejee or Fiji Mermaid) was a hoax promoted by P.T. Barnum in the 1840s as a sideshow gaff. The odd-looking creature was presented to spectators as a mummified “half-mammal, half-fish” wonder, but in reality, it was the torso of a monkey sewn to the tail of a fish… and is typically full of spirit.

The NoMad Cocktail Book from The NoMad Bar

The NoMad Cocktail Book from The NoMad Bar

New York City, Las Vegas, Los Angeles

Thanks to the internet, we have the power to be anything we want (while locked indoors) – perhaps a plant-based yogi, better yet a James Beard Award-winning mixologist. With one simple click of a cursor, we can purchase an illustrated collection of nearly 300 cocktail recipes from the acclaimed NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.

The NoMad Cocktail Book, by award-winning bar director Leo Robitschek, lays out every type of beverage – from aperitifs and classics to light, dark, and soft cocktails – plus syrups and infusions. The comprehensive guide also shares the secrets of Robitschek’s top cocktail program, which celebrates classically focused cocktails; even large-format drinks to replicate at home.

Bitters from General Store by Amor y Amargo

Bitters from General Store by Amor y Amargo

New York City

What started as a micro bar with only eight seats and a mighty obsession for bitters recently stretched into three connected spaces wrapping the corner of East 6th and Avenue A.

The updated Amor y Amargo, by praised beverage director Sother Teague and restaurateur Ravi DeRossi, links the original bitters-based bar; a new speakeasy-style bar called Reserve for a “hidden” tasting menu experience, and a General Store, offering one of the country’s largest in-store selections of bitters.

Essentially “Amor y Amargo on-the-go,” General Store sells the back bar of the bar, including artisan bitters to dash into cocktails at home. “It’s all the things we’ve kind of wanted to do in the old space, which was simply too small to do it,” Teague told GrubStreet. “Now we have space to do it.”

East Villagers can also find branded merchandise like rocks glasses, bar tools, t-shirts, and a 1,000-piece puzzle.

D&Co Cocktail Journal from Death & Co

D&Co Cocktail Journal from Death & Co

New York City, Denver, Los Angeles

Another East Village mainstay that since (2006) evolved into a full-scale experience in both Denver and Los Angeles.

The dark and moody Death & Co attracts all curious cocktail connoisseurs… and also encourages all to shake and stir at home (until bar bans are lifted). With the help of the D&Co Home Cocktail Journal, rising home-tenders can log their cocktail creations in the top-grain cowhide soft-back with a leather buckle closure, for $59.00 online.

Don’t be afraid to scuff it, break it in – skin oils actually shape the high-quality leather over time. Handle it along with suspenders and a bowtie like a steady speakeasy bartender.

Raised by Wolves Hawthorne Strainer from Raised by Wolves

Raised by Wolves Hawthorne Strainer from Raised by Wolves

San Diego

Between old-world decor and oak-clad walls, this secret cocktail bar has a sense of wild mystery and great opulence.

Thankfully, those ornate elements trickle into the stacked retail shop supported by San Diego’s Raised by Wolves. Californians can pop-in to peruse one-of-a-kind Raised by Wolves Single Barrel Select tequilas, and purchase a limited-edition Hawthorne strainer, for $28.00. The customized wolf head shape was cut in collaboration between the top-notch cocktail bar and notable Cocktail Kingdom. Available for pre-order, nationwide (almost every credit card is accepted).

The post Best Bar Items to Buy from Top US Bars appeared first on Chilled Magazine.

Source: Mixology News

Who doesn’t love a good brunch cocktail?

When it comes to brunch, the Bloody Mary and the Mimosa are the two cocktails that stand out as the favorites. They each have their own story and offer creative bartenders a blank canvas to work magic on. Whether it’s craft mimosas or incredible garnishes, there’s no denying that brunch is only as good as what you’re sipping on.

Mezcal Mimosa

Mimosa

The basic mimosa recipe of juice + Sparkling Wine + Triple Sec (on occasion) is one that can be endlessly riffed on. The easiest way to update the classic is to switch up the juice, but why stop there. Swap out the Triple Sec for another spirit to play with flavor profiles. For a smokey mimosa – try mezcal with grapefruit juice and a smoking rosemary garnish. For something more floral – try gin with an elderflower topper.

Another option is to switch out your bubbly! Opt for a sparkling red wine for an added dose of drama and depth. Sparkling reds have come a long way from the overly sweet bottles popular in the ’70s and ’80s. There are several types of sparkling red now available, and each has its own benefits. We like Brachetto grape varietals for brunch drinks as they have a lower abv and notes of rose, raspberry, and cotton candy, making them a perfect match for a classy mimosa.

Bloody Mary

Bloody Mary

There are few drinks more polarizing than a Bloody Mary, drinkers love them or hate them, but they’re a brunch classic for a reason. The Bloody Mary base doesn’t leave as much flexibility as the mimosa, but it still allows for some variation. It’s possible to swap out the tomato juice but sticking to another savory option is best. Swapping out the spirit is one option, although in most cases, that technically makes your drink a new cocktail rather than a Bloody Mary (i.e., adding Tequila makes a Bloody Maria while Gin makes a Red Snapper). The best way to upgrade your Bloody is to play with the spices and add-ins’ flavor profile.

Right now, we’re loving Asian-inspired Bloody Mary’s. The first is based on a spicy tuna roll and swaps out Worchester and horseradish for a dose of fish sauce, soy sauce, wasabi paste, and a generous amount of siracha. The second is Korean inspired and subs out the vodka for Soju and uses kimchi and its brine as a flavoring and delicious garnish.

The post Riffs On Brunch Cocktails appeared first on Chilled Magazine.

Source: Mixology News

While most of us are likely familiar with the brilliantly hued powder, turmeric is worth getting to know better!

Turmeric is a member of the ginger family and grows to produce beautiful flowers. The part used to make the spice we know of as turmeric is a tuberous rhizome – or underground root. Once harvested, the roots are boiled then exposed to sunlight for several days to dry. Most frequently, this spice is then ground into a fine powder but can be bought in the tuberous form for a brighter flavor that has more of the bite of ginger. Dried turmeric is just as beneficial, although it loses some of its vibrancy.

Turmeric Root

Historically, turmeric has been used in food and drink for ages. It’s also used in natural dyes, skincare, and as a perfume ingredient. Fresh turmeric has a slightly peppery, earth aroma and a warm and bitter flavor profile that translates well to all kinds of cocktails. When dried, the same warm and earthy flavor comes through but with less of the ginger-adjacent bite. Both fresh and dried turmeric will add beautiful color to anything they’re mixed with.

Along with the flavor and color benefits, turmeric is reputed to have a host of health benefits, making it a great addition to an immunity-boosting drink. As with many holistic medicines, research on effectiveness is lacking, so there’s no way to say if it’s genuinely effective or more of a placebo. However, it’s been used to treat inflammation, pain, depression, stress, and more. While we can’t vouch for any real medical claims, we can say that the root does have high anti-oxidant and vitamin levels and makes for a delicious mixed drink.

Turmeric Drink

When mixing with turmeric, a little goes a long way. The spice’s flavor isn’t too powerful, but the pigmentation is, so know that your cocktail will likely be yellow. Ground turmeric can make for a dramatic garnish, but let customers know to watch out, as any spillage may stain their skin and clothes. Another great way to use the spice is to make a syrup with it – either as a single note or combined with other spices, citrus, or even pineapple. The flavor itself plays well with a number of spirits; our favorite to mix with is mezcal, but vodka, gin, and even whiskey make for a dynamic combination.

The Lunar Eclipse

Want to test out some turmeric cocktails for yourself? The Lunar Eclipse cocktail by Matt Ragan uses turmeric infused vodka and carrot juice cut with a few dashes of Angostura bitters for a refreshing, vitamin rich drink.

Delhi Cooler

With a base of dry gin, the Delhi Cooler from The Whistler in Chicago is a spicy, fruity drink that’s easy to enjoy all year long. The Turmeric in this cocktail comes from a heavily spiced and lightly spicy syrup.

Turmeric Whiskey Sour

Try a spin on a Whiskey Sour with the addition of Turmeric! Using a home made Turmeric Sour mix made from the juice of lemon, lime, pineapple and fresh grated turmeric, it’s a totally unique take on a classic.

The post Bring A Pop Of Color To Your Next Cocktail appeared first on Chilled Magazine.

Source: Mixology News

When it comes to cocktails served at restaurants, bartenders often design a collection of libations that will complement the food on the menu.

However, there are several restaurants in Los Angeles (the home to all things eco) that are going above and beyond. By integrating food “scraps”, these cocktails illustrate how kitchen and bar can work together in creative and sustainable ways.

At home, think outside the box as well. Have some extra carrot juice on hand? Make it into a simple syrup or add it to a cocktail for a savory element. Left over roasted sweet potatoes? Infuse bourbon or rye with them. Likewise, trimmings from unused herbs can be used to infuse and modify your favorite spirits. And any number of ingredients, from apple peelings to not-so fresh chili peppers can be gently muddled with citrus at the bottom of the glass to bring out those essences in your drink.

Head to these hotspots around Los Angeles to try the fruits of their labor.

BEET JUICE

At Rustic Canyon, they’ve got the Beet Royale from bar manager Aaron Ranf. Utilizing discarded beets to make a geranium beet juice, the earthy flavors marry perfectly with the gin and provides the sweet element in this simple and elegant sour.

Beet Royale Cocktail

Beet Royale Cocktail

Courtesy Aaron Ranf

Ingredients:

• 1 oz Tru Organic Gin
• 3/4 oz. Geranium-Infused Beet Juice
• 1/2 oz. Fresh Lemon Juice
• Champagne or Other Sparkling Wine, to Top

Preparation: Shake all ingredients over ice, and double strain into a champagne flute. Top off the rest of the flute with Prosecco. Garnish with a lemon twist.

*Geranium Beet Juice

Mix 1 quart of beet juice, heated slow and low in a sauce pan, with approximately 1 cup of sugar and 1-1 1/2 cups of dried rose geranium. Simmer for 10 minutes so the sugar is dissolved and the geranium can steep. Then let it cool and strain it off.

SNOW PEA INFUSION

At Wildcraft, they’ve got the Sweet Pea cocktail, which uses snow peas from the kitchen to infuse vodka with their slightly sweet, herbaceous essence. When shaken with mint simple syrup, lemon and egg whites, you’ve got a deliciously vegetal and frothy drink, offering up the natural pairing of peas and mint.

Sweet Pea

Sweet Pea

Ingredients:

• 2 oz Snow Pea-Infused Vodka, Such as Reyka
• 3/4 oz. Lemon Juice
• 3/4 oz. Mint Simple Syrup
• 1/2 oz. Egg Whites

Preparation: Combine ingredients in a cocktail shaker with ice. Shake and strain. Garnish with a pea tendril.

MUDDLED PINEAPPLE, CHILI, CILANTRO SCRAPS

Also at Wildcraft, the Riptide uses scraps straight from the kitchen for muddling and combining with blanco tequila. With the combination of pineapple, Fresno chilies and cilantro, you’re in for a spicy-sweet treat.

Riptide

Riptide

Ingredients:

• 2 oz. Blanco Tequila, Such as Cazadores
• 3/4 oz. Agave Syrup
• 3 Small Cubes Pineapple
• 2 slices Fresno Chili
• 4 Cilantro Leaves
• 1/2 oz. Lime Juice

Preparation: Muddle pineapple, chili, cilantro, and lime juice. Add tequila and agave. Shake and double strain over new ice.

The post “Scrap” Cocktails – Kitchen Leftovers Are Inspiring Ingredients appeared first on Chilled Magazine.

Source: Mixology News

“I’m perfectly capable of fixing my breakfast. As a matter of fact, I had a peanut butter sandwich and two Whiskey Sours,” says Richard Sherman to his secretary in the 1955 movie, The Seven Year Itch.

Lucky for Sherman, his liquid breakfast of champions is easy to make with only three elements: whiskey, lemon juice, and sugar. Historically this popular classic has been in and out of fashion; because it’s not too fancy and out, because it’s usually poorly made with inferior ingredients and is often associated with dive bars and casinos. But, wait. Perhaps it’s heyday is coming again.

Although the first record of the cocktail was in Jerry Thomas’ 1862 book The Bartender’s Guide, its peak was in the first half of the 20th century. Hemingway and Fitzgerald loved to throw them back together in Paris in the 1920s. However, the origins actually date back much further, thanks to the British Royal Navy. In the 16th century, scurvy was crippling ship crews until it was discovered that a daily dose of Vitamin C, via citrus fruit, kept sailors from falling ill.

As they were sometimes wont to do, the men added beer or rum and eventually whiskey to make their medicine palatable. The booze plus lemon or lime combo became known as a sour of two parts liquor to one part citrus and sweetener. And hundreds of variations have since been spawned worldwide such as the Pisco Sour, the Daiquiri, and the hugely popular Margarita.

A World of Whiskey Sours

It’s no surprise that the Whiskey Sour has evolved over the years; when made properly with quality ingredients, its riffs can be downright elegant. The New York Sour, a 19th-century favorite, floats a little red wine on top. Mix in apricot brandy for a Baltimore Bang. Add a raw egg for a creamy delight, as Dale DeGroff’s recipe instructs in The Essential Cocktail recipe book. Jeffrey Morganthaler, of Clyde Common in Portland, Oregon, offers a potent twist on both the Whiskey and Amaretto Sour by using cask-proof whiskey.

Whether you agree with UK comedian Dorian Crook’s prescription for a perfect night consisting of “a Whiskey Sour, a meteor shower and a cab that arrives before you put your hand out” or not, a Whiskey Sour (even if it’s shabbily made) has been a stalwart sipper through the ages. And to boot, the centuries-old drink has its holiday: August 25th is National Whiskey Sour Day. But, if you can’t wait until then to dust off an old classic and give it a whirl, try this recipe.

FRESH WHISKEY SOUR

FRESH WHISKEY SOUR

Ingredients: 

• 1 1/2 oz. Whiskey
• 1 oz. Simple Syrup
• 3/4 oz. Fresh Lemon Juice

Preparation: Combine in a shaker with ice, shake well, strain into a rocks glass. Garnish with a slice of lemon, top with Maraschino cherry.

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

Source: Mixology News

With much of the country still closed and business slow, most of us are finding that there’s not too much work to balance right now (which is it’s own problem).

Eventually, the world will return to normal and customers will flock to bars and restaurants with more fervor than ever. When that eventually happens, it will be all too easy to take on those extra shifts and overdo it. While things are still slow, it’s the perfect time to take steps to ensure you’ll have a healthy balance later.

Over working can lead to a wide range of both short- and long-term problems. There are the immediate symptoms of fatigue and stress, but over time bartenders can damage muscles and suffer from a range of symptoms like irritability, headaches, and in serious short term memory loss.

Pre-covid bar scene

“I think maintaining a healthy work/life balance is crucial to avoiding burnout, but what constitutes overwork/burnout can be different for every individual,” shared Chilled 100 Member, J.A. Harrison. “Some are happy to work 70 hours a week. Some are wiped out by 40. I think the most important tip is to just pay attention to your own body and not ignore its needs.”

“I think about times when my work/life balance has been most unhealthy, there are always signs of bodily distress—breakouts, irritability, sleeplessness, headaches,” Harrison continued.  “Work as much as you want as long as your body is in balance. Pay attention to your individual needs regarding diet, exercise, hours of sleep needed to wake up feeling refreshed. And if that means you can get up and work 80 hours every week then go for it. I think I put in a lot of hours at work, but our sous chef Morgan is there before I get there every day, and still there every night after I leave. But he’s also healthy and in a happy relationship and killing the game with his cooking.”

Understanding your body, it’s needs and limits, and how to replenish yourself is critical. For many, finding a hobby that brings joy and relaxation is something that there’s never been time to do. Now is the perfect time to explore new things – for Harrison the best escapes are hiking and gardening. Having time outside, even for those who aren’t outdoorsy can be a huge boost for both mental and physical health.

Learning how to say no is critical to developing a healthy balance. The prevalence of hustle-culture has made it difficult to say no to anything, as it might be an opportunity. But, putting your health and well-being on the line for “the grind” is something that should die with the pandemic. Making personal time for yourself and avoiding burnout are the best skills you can give yourself long term. Sure, there are some opportunities you shouldn’t miss, but if you’re wearing yourself thin and not preforming at your best, you likely aren’t making the best impression.

With that in mind, we wanted to conclude with Harrison’s last words of wisdom, “So my advice would be to also pay attention to your passions, and make sure you make time for them. If you make time to do what you love, and you make time to take care of your body, finding balance will inevitably follow!”

The post How’s Your Work Life Balance? appeared first on Chilled Magazine.

Source: Mixology News

Ever feel like you need to cut back on your evening drink to eliminate your calorie intake?

There are ways to still enjoy a cocktail without ruining your new year’s resolutions. With the newly launched premium spirit brand Lobos 1707, this is possible. A unique family recipe is used to create three tequila expressions: Joven, Reposado, and Extra Añejo along with a mezcal. Lobos is backed by basketball legend, LeBron James and led by CEO Dia Simms, and founded by CCO Diego Osorio.

For something light but still delicious, try the Ginger Wolf. This is a tangy and warm cocktail that is made with the incredibly smooth Lobos 1707 Reposado. The lime and ginger in it help aid the immune system and ease digestion.

Ginger Wolf

Ginger Wolf

Ingredients:

• 2 oz. Lobos 1707 Tequila, Reposado
• 3 pieces Ginger
• 1 oz. Agave nectar
• 3/4 oz. Lime juice
• 1 Egg white
• 2-3 Shaved ginger slices

Preparation: Muddle 3 pieces of ginger. Combine all the ingredients (except the shaved ginger slices) into a shaker. Shake vigorously once without ice to mix, then add ice and shake again to chill. Strain over ice into a Nick & Nora glass. Garnish with shaved ginger slices.

Paloma De Jima

Paloma De Jima

Ingredients:

• 3⁄4 oz. Agave Syrup
• 2 oz. Lobos 1707 Tequila, Joven
• 3⁄4 oz. Lemon Juice
• 2 oz. Ruby Grapefruit or Blood Orange Juice
• Ruby Grapefruit or Blood Orange Slice for Garnish
• Salt or Spicy Seasoning (optional)

Preparation: Add the agave, the Tequila, and the lemon juice in a mixing tin and shake. Pour in a rocks glass over ice, and top with ruby grapefruit or blood orange juice. Garnish with a slice of grapefruit or blood orange. If you prefer, rim the glass with lemon juice and then salt or spicy seasoning.

Joven Royale

Joven Royale

Ingredients:

• 2 oz. Lobos 1707 Tequila, Joven
• 1⁄2 oz. Rosolio
• 1⁄2 oz. Dry Vermouth
• 2 Dashes of Celery or Cucumber Bitters
• Cucumber Rose Ice Cube Garnish (or Cucumber Slice)

Preparation: Combine all the liquid ingredients into a mixing glass with ice. Stir until well chilled. Fine strain into a chilled rocks glass over a 2” cucumber rose ice cube (or in a coupe glass with a floating cucumber slice garnish).

Copper Guild

Copper Guild

Ingredients:

• 2 oz. Lobos 1707 Tequila, Reposado
• 2⁄3 oz. Vanilla-Flavored Liqueur
• 1⁄2 oz. Sweet Vermouth
• 2-3 Dashes of Apple Blossom Bitters
• 1 Orange Peel Garnish

Preparation: Combine all the liquid ingredients into a mixing glass and stir gently. Serve on the rocks in a copper-dipped glass. Garnish with an orange peel.

Exiting Eclipse

Exiting Eclipse

Ingredients:

• 2 oz. Lobos 1707 Tequila, Reposado
• 1⁄4 oz. Mezcal Simple Syrup
• 2 dashes of Aromatic Bitters
• 2 dashes of Orange Bitters
• 1 flamed Orange Peel

Preparation: Combine all the liquid ingredients into a rocks glass over ice and stir gently. Garnish with an orange peel.

The post Health Friendly Cocktails with Lobos 1707 appeared first on Chilled Magazine.

Source: Mixology News

One of the nation’s fastest-growing spirits companies, Ole Smoky Distillery, announced last week that they donated $35,000 to Friends of the Smokies. 

Friends of the Smokies is a non-profit organization in East Tennessee that helps assist the National Park Service in its mission to protect and preserve the Great Smoky Mountains National Park. It’s the most visited National Park in the nation.

Blackberry Moonshine

In November, the distillery began selling a Limited Edition “Friends of the Smokies Blackberry Moonshine” to help support the preservation of the National Park. The recent donation came from a portion of the sales on this limited-edition batch.

“We are committed to helping our neighbors in East Tennessee and are thrilled that so many Ole Smoky fans purchased our commemorative ‘Friends of the Smokies’ Blackberry Moonshine. We will continue to support this important effort throughout the year and look forward to welcoming back millions of Great Smoky Mountain visitors in 2021,” said Robert Hall, CEO, Ole Smoky Distillery.

The commemorative Ole Smoky “Friends of the Smokies Blackberry Moonshine” is still available for purchase. It is sold at three of their four distilleries — Gatlinburg, Pigeon Forge, and Nashville. Throughout 2021, there will be additional Ole Smoky Distillery events and activities to supports Friends of the Smokies.

Ole Smoky Distillery Donation

“Partnering with Ole Smoky Distillery was a perfect match raising both awareness and money for the programs that we support in Great Smoky Mountain National Park. Proceeds from the sale of commemorative jars of Ole Smoky Blackberry Moonshine will support the ongoing historic preservation of the largest collection of Appalachian structures. We are so thankful for the generous support from Ole Smoky and the opportunity to share the mission of Friends of the Smokies with the millions of tourists that visited their distilleries. Thanks to everyone that purchased a jar or two and being a Friend of the Smokies, what a tasty way to raise money,” said Tim Chandler, Executive Director & CEO of Friends of the Smokies.

The post Ole Smoky Distillery Donates to Friends of the Smokies appeared first on Chilled Magazine.

Source: Mixology News