Monthly Archives

January 2021

Classic Cocktails: The Rum & Coke

By | Mixology News

Chilled’s Rum & Coke, featured image

Created in cube in the early 1900’s the Rum and Coke has quickly become a bar staple thanks to its refreshing simplicity.

Coca-Cola had become a common mixer after it began bottling in 1886, and once it began exporting in 1900, it quickly became a world-wide favorite.

While there is some debate about the origin of the Rum & Coke, it’s clear that it was first mixed in Cuba and quickly spread. During prohibition Coca-Cola was a particular favorite as it helped disguise the taste of the poorly made, hard to get rums that drinkers were stuck with. While it’s not a complicated drink, it’s a bar staple and still allows for variation. Try subbing out the classic Coke for a local cola!

Chilled’s Rum & Coke

Chilled’s Rum & Coke

Chilled’s Rum & Coke

Ingredients:

  • 1 part Rum
  • 3 parts Coke

Preparation: Pour Ingredients over ice in a tall glass. Garnish with a lime wedge.

The post Classic Cocktails: The Rum & Coke appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: The Nigel from Charles Freeland

By | Mixology News

The Nigel, featured image

Charles Freeland is taking over today’s Drink of the Week.

Charles Freeland

Charles Freeland

Charles started bartending around 10 years ago. He quickly found a love for craft cocktails using high quality ingredients.

The Nigel

The Nigel

The Nigel

Ingredients:

  • 1 1/2 oz. London Dry Gin,
  • 3/4 oz. Lime Juice,
  • 3/4 oz. Grapefruit Juice,
  • 1/4 oz. Simple Syrup (2:1),
  • 2 Dashes Cardomon Bittes (I like Scrappy’s)
  • Ginger Beer

Preparation: Shake all but the ginger beer. Add the ginger beer and strain over ice in a Collins glass, garnish with a mint sprig. Enjoy.

The post Drink of the Week: The Nigel from Charles Freeland appeared first on Chilled Magazine.

Source: Mixology News

A Kickoff for Irish Coffee Week

By | Mixology News

Irish Coffee week 2021, featured image

Irish coffee has a pretty interesting history.

What better way to start Irish Coffee Week and prepare for National Irish Coffee Day on January 25th than with a little background on the classic drink?

The Irish Coffee was invented in the winter of 1943. Joe Sheridan, chef at Foynes Port near Limerick, Ireland. Foynes Port, an airbase, was often used as a spot to stop over for longer flights.

One night, a flight had a delay, and had to turn back to Foynes Air mid-way through the trip. Chef Joe Sheridan wanted to give the passengers something special for the trouble they had experienced.

One customer asked, “Is this Brazilian coffee?” which Joe responded, “No, that’s Irish Coffee.”

It quickly became a smashing success and an airport specialty. After the war in 1952, a travel writer, Stanton Delaplane introduced Irish Coffee to the states.  Joe Sheridan shared the recipe and correct way to make a true Irish Coffee.

Cream needs to be as rich as an Irish Brogue.

Coffee needs to be as strong as a friendly hand.

Sugar needs to be as sweet as the tongue of a Rogue.

Whiskey needs to be as smooth as the Wit of the Land.

Here is our favorite way to make it.

Irish Coffee

Irish Coffee

Photo Courtesy of Jakob N. Layman

Tom Bergin’s Irish Coffee

By Owner Derek Schreck

Ingredients:

  • 1 1/2 oz. Tullamore Dew Irish Whiskey
  • 1/4 oz. Simple Syrup (or Substitute 1 Sugar Cube)
  • Dark Roast Coffee
  • Chilled Heavy Cream

Preparations: Warm a toddy glass by filling it with hot water. Never build an Irish Coffee in a cold glass. Once the glass is warm, dump out the water. Add your simple syrup and Tullamore Dew whiskey. Fill with dark roast coffee (Tom Bergin’s uses a proprietary house blend – Tom Bergin’s House Blend – from Picacho Coffee Roasters) leaving about a 1/4” of room at the top. Whip the heavy cream until it is just thick enough to stick to an overturned finger. Gently float the cream on top.

The post A Kickoff for Irish Coffee Week appeared first on Chilled Magazine.

Source: Mixology News

NEFT Vodka Announces Distribution Expansion

By | Mixology News

NEFT Violet Night featured image

Despite COVID-19, NEFT Vodka has come out on top.

The award-winning, ultra-premium vodka is known for winning Best Vodka at the SF World Spirits Competition. It’s a flavor so smooth, you’ll want to sip it neat.

This week, the company announced its tremendous success expanding over the past year. NEFT has partnered with several new and pre-existing distributors. The company entered six new states including Florida, Louisiana, Nevada, Montana, Wyoming, and South Carolina. Now, bartenders who have wanted to get their hands on it can do so.

Tom Wilen, the global strategic advisor for NEFT, will be responsible for the ongoing establishments for the vodka’s global presence and growth. He has over 40 years of experience in the global spirits market including the president of Allied Domecq North America and Chief Operating Officer for Jim Beam Brands Worldwide, Inc.

These six new states add to its presence in California, Texas, New York, New Jersey, and Utah. NEFT is also active in at least sixteen international markets including Germany, Austria, Russia, Italy, Australia, Spain Ukraine, Iceland, Norway, and the UK, among others.

Dan Kleeberg, President of NEFT Vodka, said, “Our team’s success in signing new distributors and entering new states, achieving exponential growth and attracting true industry talent to the organization during such a challenging period is reflective of the incredible strength of the NEFT brand. As we enter 2021, we believe we will see continued expansion and growth within the U.S and beyond, and will continue to grow our investment in sales, marketing and inventory to meet the escalating demand for what we believe is the best tasting vodka in the world.”

Here are some of our favorite recipes using NEFT Vodka

NEFT Violet Night

NEFT Violet Night

NEFT Violet Night

Ingredients:

  • 1 1/2 oz. NEFT ultra-premium vodka
  • 3/4 oz. Creme de Violet
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Rosemary Simple
  • 2 drops Violet Flower Essence

Preparation: Add all ingredients into a mixing tin with ice and shake vigorously. Strain into rocks glass over fresh ice and garnish with a singed rosemary sprig.


Elderflower Sour

NEFT Elderflower Sour

NEFT Elderflower Sour

Ingredients:

  • 1 3/4 oz. NEFT
  • 3/4 oz. Fresh Lemon Juice
  • 1 oz. Egg White
  • 1/2 oz. Simple Syrup
  • 3 dashes Elderflower Water
  • 1 dash Angostura Aromatic Bitters

Preparation: Dry shake all ingredients in shaker tin vigorously, then add ice and shake vigorously again. Double strain into martini glass. Garnish with angostura pinwheel and lemon twist.


NEFT Rose Orchard

NEFT Rose Orchard

NEFT Rose Garden

Ingredients:

  • 1 3/4 oz. NEFT Vodka
  • 3/4 oz. Egg White
  • 1/2 oz. Hibiscus & Rose Syrup
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Calvados Appellation
  • 2 dashes Rose Water

Preparation: Dry shake all ingredients in shaker tin, then add ice and shake vigorously. Strain into coupe glass. Garnish with hibiscus flower.


Please see neftvodkaus for online purchasing options or visit ShopNeftVodkaUS.com.

The post NEFT Vodka Announces Distribution Expansion appeared first on Chilled Magazine.

Source: Mixology News

6 Bar-Approved Plants

By | Mixology News

Cactuses, featured image

Live plants are used as decor and live ingredients in bars and restaurants across the world – but they don’t always look great.

Far too often we see sad plants, dying for some reason and seriously harshing the vibe. But, just because you weren’t blessed with a green thumb doesn’t mean you can’t be a plant parent! If you’re looking to add some meaningful greenery to your workspace or home bar, here is a list of 6 non-toxic, low-maintenance, bar-approved plants to start with.

Aloe Vera

Aloe vera, Aloe barbadensis miller, is known worldwide for its healing powers. This plant represents health, luck, and beauty. Its spiky exterior and abstract shape make Aloe Vera a striking decor piece. Aloe Vera is like the mom of the friend group – the one who makes sure you get into the right Uber at the end of the night. Break off a piece of Aloe Vera for anyone who has a sunburn and needs a little relief.

Care: Aloe vera likes lots of bright sunlight and dry soil. Put it in a sunny window and only water it when its soil is bone-dry.

Aloe Vera

Aloe Vera

Photo by Kevin Bessat

Lavender

The aroma of fresh lavender (Lavendula angustifolia) is known to reduce stress and create calmness. What could be better for a bartender? Be the picture of grace and peace, even when your bar is suddenly packed and you have 10 new service tickets! Ok – maybe it’s not that powerful – but the aromatherapy effects are scientifically proven, and for that reason, lavender is an excellent herb to keep behind the bar. Lavender flowers make beautiful garnishes and can be used as ingredients in syrups, cordials, bitters, tea, and more.

Care: Lavender likes a Mediterranean climate – that means dry, sandy soil, and lots of sunlight. Keep in a sunny spot, water it when the first few inches of soil have dried out, and prune it regularly to promote new growth.

English Ivy

Any cottage-core fans out there? English Ivy’s adaptive nature and ability to thrive almost anywhere reminds us of our ability to overcome. To quote Miranda July: “But, like ivy, we grow where there is room for us.” English Ivy, or Hedera Helix, is a lovely plant to keep behind the bar because it adds fairytale vibes to any room without needing any special treatment. It’s also a great air purifier and a beautiful backdrop for photos.

Care: Give the ivy indirect light, water it when it’s fully dry, and it will thrive. Use some small wall hooks to direct its climbing if you like.

Areca Palm

Since ancient times, palms have represented luxury, victory, and immortality. Areca Palms (Dypsis lutescens) are big, beautiful, bold statement pieces that will add a ton of green without needing a huge pot or much maintenance. Areca Palms are kind of like that one really fun hostess who puts everyone in a good mood – they immediately elevate the space and create a lively aesthetic.

Care: Keep your Areca Palm in indirect, but bright, light and keep the soil slightly moist. These Palms need to be fed regularly with fertilizer to maximize their growth potential.

Snake Plant

The Snake Plant, Dracaena trifasciata, has been a favorite potted plant for decades in restaurants, offices, and homes. It’s known as a symbol of luck and prosperity. Snake Plants are crazy easy to care for and they look stunning as elements of interior design. Snake Plants can tolerate low light and much neglect – they’re like the customer who drinks the IPA you gave them without complaint, even though they asked for a Pilsner.

Care: Snake Plants only need a bit of sunlight to survive, but they will grow faster with some bright, indirect light. Only water them once they are completely dry.

Snake Plant

Snake Plant

Photo by Kelly Sikkema

Cactus

Yeah, I know “cactus” isn’t very specific, but I can’t pick just one! Cacti come in all different shapes and sizes, so there’s a perfect one out there for any space. With their sharp spines and tough reputation, cacti represent protection and strength. Under the right conditions, most cacti bloom bright flowers once or twice a year. Because it’s kind of hard to kill them, they’re easy for even the busiest of plant parents. Like everyone’s favorite barback, the cactus just quietly does its thing without needing much encouragement or attention.

Care: Water every few months and keep cacti in a sunny spot. Don’t mess with them too much and they’ll be happy!

Cactuses

Cactuses

Photo by Jason Zook

The post 6 Bar-Approved Plants appeared first on Chilled Magazine.

Source: Mixology News

7 Mezcals to Warm Up Your Winter

By | Mixology News

Warming Mezcal adds smoke and depth to winter cocktails

There’s nothing quite like curling up with a quality libation during these winter months and one can never go wrong with a solid Mezcal.

The literal translation of the phrase “oven-cooked agave,” Mezcal can trace its tasty roots back 400 year when the Spanish bestowed distilling procedures to native Mexcians who cherished the process and made it all their own. As a result, Mezcal holds the distinction of being the very first distilled spirit in all of the Americas.

Mezcal Shot

Mezcal Shot

Photo by Miguel Andrade

While its relative Tequila has a more mainstream hold, Mezcal’s lure has grown exponentially in recent years with a bevy of distillers popping up and putting their own spin on their respective sips. Here are some of the most exciting bottles of the stuff you can get your hands on, from traditionally sourced and produced varieties to unique takes on the beloved, centuries-old liquor.

Warming Mezcal adds smoke and depth to winter cocktails

Warming Mezcal adds smoke and depth to winter cocktails

Madre Mezcal

With a taste as bold as the red letters printed on its artful bottle, Madre Mezcal’s smoothness stems from its 70% maguey Espadin and 30% maguey Cuixe mix; later roasted in an earthen pit and distilled in copper. As a result, you wouldn’t want to throw in any mixers, as Madre’s strength is that it can be enjoyed completely on its own (or with an orange slice and paprika-salt rim, if you’re so inclined). Even better, the passionate brand is also committed to activism thanks to a campaign they dub ‘TOGETHER/JUNTOS’ which aims to raise money for non-profit humanitarian causes by selling fund-raising merchandise on their website.

MadreMezcal.com


Santo Mezquila

Anything but traditional, Santo Mezquila stands alone in a crowded field by holding the distinction of being the market’s first blend made from 100% Blue Weber Agave and 100% Espadin Agave. The result, as its name suggests, is essentially a Mezcal/Tequila combination; a pairing that could only be concocted by another famed duo: company partners Sammy Hagar and Guy Fieri. To create this blend of old and new, the entrepreneur rocker and TV star chef wisely teamed up with Juan Eduardo Nuñez, a third-generation Master Distiller at the nearly century old El Viejito Distillery.

ShopsAntoSpirit.com


Vamonos Riendo Mezcal

At last year’s New York International Spirits Competition, Vamonos Riendo was honored with the title of Mezcal of 2020. After one sip, it’s easy to see why. Sourced from 6,500 ft above sea level in Oaxaca, Mexico’s Soledad Salinas, the slow-roasted, hand-crafted, triple-distilled result is a vibrant flavor that lacks smokiness and shines in cocktails (think: Mezcal Margaritas). Vamonos also prides itself on propping up the artisans of Oaxaca, especially on its colorful bottle.

VamonosRiendoMezcal.com


Bozal Mezcal

It’s not often a veteran winemaker dives into the world of Mezcal, but that’s what makes August Sebastiani’s Bozal brand so special. Hailing from wine mecca Sonoma, California winemaking has been in Sebastiani’s family for generations as they’re behind the Sebastiani Vineyards and Winery (founded: 1904). Looking to spread his libation wings, he founded 3 Badge Beverage Corporation, and launched Bozal thereafter. Its Bozal Tepeztate, Single Maguey utilizes a 200 year tradition of using cooked agave hearts in earthen ovens, which are then crushed by a stone wheel turned by a horse. Sold in ceramic bottles, the high-end Bozal (which translates to “wild” in Spanish) is what happens when people passionate for wine and mezcal brilliantly collide.

BozalMezcal.com


Rosaluna Artesanal Mezcal Joven

Ideal for Mezcal newbies or longtime connoisseurs, Rosaluna comes straight from the small Oaxaca village of Matatlán and is the result of generations of Mezcal makers who pride themselves on being 100% vertically integrated. In other words, they’re a single-estate one stop-shop in that they grow, farm, ferment and distill their own agave using no middle men. And rejoice, avoiders of gluten: Rosaluna is also gluten free. Aside from Mezcal, the brand is also music-forward thanks to a unique kind of monthly virtual music series dubbed High Note Radio which shines a spotlight on global DJs and musicians.

MezcalRosaluna.com


Ojo de Tigre

Mezcal has gone Hollywood, literally. The child of Mexcian actor and producer Luis Gerado Méndez (star of one of the highest grossing Mexican films ever, The Noble Family) and the noted distillery company Casa Lumbre, Ojo de Tigre is designed to be an approachable spirit, sustainably cultivated and matured between 10 and 14 years. Founded on the idea that “drinking great mezcal shouldn’t be intimidating,” the culmination is an impressive Mezcal that successfully stands on its own for any drinker, whether or not you’re a top-grossing moviestar.

OjoDeTigreMezcal.com


La Luna

Mezcal is famously known to hail from the Oaxaca region of Mexico. La Luna, meanwhile, does not. Instead, you’d have to take a 10 hour drive north to Michoacán, which yields unique results: a low price point complimented by fruity flavors. Harvested at elevations of nearly 7,000 ft, the outlier brand has the accolades to show for it: its Chino expression recently took home double gold at the San Francisco World Spirits Competition.

Lalunamezcal.com

The post 7 Mezcals to Warm Up Your Winter appeared first on Chilled Magazine.

Source: Mixology News

3 Cocktails to Try with Brockmans Gin & Health-Ade Kombucha

By | Mixology News

GIN-Ger Mule, featured image

A New Year brings resolutions and new beginnings.

Many often aim to improve everything from lifestyle and relationships to diet and overall health. Brockmans Gin has partnered with LA-based Health-Ade Kombucha to bring to consumers a new way of thinking. Instead of spending the month giving up your favorite cocktail, the two have created a series of interestingly tasting cocktails for the health-conscious drinker. These cocktails will combine the exceptional mix of berry notes and botanicals from the gin with the wildly popular Kombucha cocktail mixer alternative.

For those who haven’t had Kombucha, it is a fermented, lightly effervescent, sweetener black or green tea. It is commonly consumed for its perceived health benefits. While studies are limited, there has been belief that Kombucha offers probiotic benefits that help to promote a healthier immune system.

Brockmans signature taste comes from the blend of botanicals like blueberries, blackberries, coriander, bittersweet orange peel, and juniper berries. The result is a gin that is intensely smooth with a complex taste experience.

“With this in mind and guided by a keen sense of curiosity, the Brockmans team joined forces with Health-Ade® Kombucha to conduct exploratory cocktail development,” said Matthew Argenti, Brand Director USA, Brockmans Gin.  “We were thrilled to discover that Kombucha combined with Brockmans Gin creates deliciously complex and lower-calorie cocktails with an unexpected twist. They offer the perfect cocktail alternative to help kick off the new year on track.”

Try out one of these cocktails for yourself!

GIN-Ger Mule

GIN-Ger Mule

GIN-Ger Mule

mint, citrus with hints of ginger & spices

Ingredients:

  • 2 oz. Brockmans Gin
  • 2 oz. Ginger Lemon Health-Ade Kombucha
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Sugar
  • Mint Sprig & Blueberries

Preparation: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a mule mug with ice. Garnish with a mint sprig and fresh blueberries.


Pome-bucha Collins

Pome-bucha Collins

 

Pome-bucha Collins

dark berries, fruit forward, light & refreshing

Ingredients:

  • 2 oz. Brockmans Gin
  • 2 oz. Pomegranate Health-Ade Kombucha
  • 1/2 oz. Fresh Lemon Juice
  • 1/2 oz. Sugar
  • Pomegranate Seeds & Lemon Wheel

Preparation: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a Collins glass with ice. Garnish with a spoonful of pomegranate seeds and a lemon wheel.


Cherry Berry Cosmo

Cherry Berry Cosmo

Cherry Berry Cosmo

dark berries, orange citrus, fruit-forward & flavorful

Ingredients:

  • 1 1/2 oz. Brockmans Gin
  • 2 oz. Cherry Berry Health-Ade Kombucha
  • 1/2 oz. Orange Liqueur
  • 1/2 oz. Fresh Lime Juice
  • 1/4 oz. Simple Syrup
  • Lime Wheel

Preparation: Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled Nick & Nora glass. Garnish with a wheel of fresh lime.

The post 3 Cocktails to Try with Brockmans Gin & Health-Ade Kombucha appeared first on Chilled Magazine.

Source: Mixology News

Mixing It Up With Espanita Tequila

By | Mixology News

TANGO CON MANGO, featured image

Superior tequila can complement and enhance the vast range of liquid creations brought to life by mixologists.

A drink that empowers bartenders to creatively breakthrough is the one most necessary to complete an excellent mixing arsenal.

Greatness recognizes greatness. Musical icon and motivational speaker internationally known as Pitbull took it upon himself to represent Espanita Artisanal Tequila as its Global Brand Ambassador. His strong passion for the classic agave spirit has led him to try several different brands over time. The company that most thoroughly impressed Mr. Worldwide was none other than Espanita. Highlighting the tequila brand’s draw factor, the star quoted, “It’s a pleasure to make a cocktail with Espanita. Depending on my mood, this very versatile tequila can hit always hit the spot.”

Making things easier for the mixing community was always a top priority in the making of Espanita’s tequila trio, according to Marina Wilson, President and CEO.

“Espanita was created with the bartending community in mind. The bottle design is bartender friendly and can be easily used during service. The flavor profiles of all three age expressions were carefully developed to showcase the flavors and aromas of traditionally cooked Blue Agave and to stand on their own when mixed with other ingredients with intense flavor profiles.”

Blanco, Reposado, and Anejo are the three distinctive, complex variations of tequila offered by Wilson’s brand.

The shining and herbaceous, Espanita Blanco tequila is a perfect sipper. This age expression is ideal in cocktails because of the zesty, extreme flavors of slowly roasted Blue Agave. Espanita Blanco is suggested for beverages that are either tart (Margarita), savory and spicy (Bloody Maria, Sangrita, Tequila Cesar), or light summer drinks (Tequila Cooler, Tequila Spritzer).

Reposado is enjoyable poured neat or on the rocks. Mixed drinks are augmented by the delicious oak-driven flavors and the accompanying roasted Agave. Reposado is most comfortable in popular cocktails such as the Margarita, Paloma, Batanga, Tequila Sunrise, and Mexican Mule.

Espanita Anejo’s toasty and buttery flavors are a must for state-of-the-art cocktails. Classic drinks like the Tequila Manhattan, Tequila Sour, Tequila Sidecar are the best to serve up with the pale amber spirit. Creamy characteristics of the tequila are enhanced when cocktail bitters such as Angostura, Orange Bitters, Chocolate Bitters, and Mole Bitters come into play.

Revered expert mixologists over at Cocktail Cartel acknowledge Espanita’s adaptive presence in the industry. Cocktail Cartel is a savvy beverage consulting and management company that encapsulates laid-back Miami swagger. Established in 2015 by fellow star bartenders Manuel Picon, Eddie Fuentes, and Hector Acevedo; the Cartel has 40+ years of combined beverage hospitality experience. The three share their knowledge, talent and creativity to offer superior beverage program consultation, event production, and brand development.

Eddie Fuentes elaborates on what makes Espanita so special. He explains, “From the moment we tasted Espanita Artisanal Tequila we knew it was a perfect choice not only for a timeless Margarita, but for so much more! This tequila is so zesty and vibrant with crisp floral aromas, while being so smooth and velvety at the same time.  It works in practically any tequila-based cocktail and elevates the drink, making it truly special! When we got our hands on Espanita tequila for the first time, we could not resist experimenting and trying it in a variety of cocktails, and it delivered every single time.”

With endorsements from and icon and pro mixologists, its no secret that Espanita is a top-tier, all-around collection of artisanal tequilas.

FRAMBUESA DE JALISCO

FRAMBUESA DE JALISCO

FRAMBUESA DE JALISCO

Ingredients:

  • 2 oz. Espanita Reposado Tequila
  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Agave Nectar
  • 5 Large Raspberries
  • 2-3 dashes Orange Bitters
  • 1 pinch Red Pepper Flakes (optional)
  • Lemon Twist for Garnish

Preparation: Muddle large ripe raspberries in a Boston shaker to release the juices. Add Espanita Reposado Tequila, freshly squeezed lemon juice, orange bitters (such as Angostura Orange Bitters or Regan’s Orange Bitters), agave nectar and, if using, a small pinch of red pepper flakes.

Add a handful of ice to the shaker and shake vigorously for 15 to 20 seconds until the drink is thoroughly chilled and the frost starts forming on the outside of the shaker.

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass. Garnish the drink with a lemon twist.


TANGO CON MANGO

TANGO CON MANGO

TANGO CON MANGO

Ingredients:

  • 2 oz. Espanita Anejo Tequila
  • 1/2 oz. Triple Sec
  • 1 Fresh Mango, Skinned and Pitted
  • 3 oz. Fresh Mango Juice
  • 3/4 oz. Fresh Lime Juice
  • 1/8 tsp of Habanero Mango Jelly (Optional)

For rim: Lime juice, sugar and lime zest

Preparation: Juice a lime and spread the juice in a saucer. In another saucer, combine some sugar and lime zest. Dip chilled glass in a lime juice first and then rim the wet edges with a combination of sugar and lime zest. Fill the glass with fresh crushed ice. Set aside.

Remove the skin and a pit from a ripe fresh mango and dice it. Set aside a tablespoon of diced mango. Place the rest of diced mango in a Boston shaker and muddle well. Add Espanita Anejo tequila, triple sec or your favorite orange liqueur, fresh mango juice, freshly pressed lime juice, habanero mango jelly (if using), ice and shake well.

Strain the drink into the prepared glass and garnish with remaining diced mango and a lime wheel.


STARLIGHT IN ESPAÑA

STARLIGHT IN ESPAÑA

STARLIGHT IN ESPAÑA

Ingredients:

  • 2 oz Espanita Anejo Tequila
  • 3/4 oz. Triple Sec
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Simple Syrup
  • 5 – 6 Small Fresh Mint Leaves
  • 2 Slices of Fresh Pineapple, Cut in 1-inch Cubes
  • 3 – 4 dashes of Blood Orange Bitters
  • Pineapple Spear for Garnish

Preparation: In a Boston shaker, lightly muddle together fresh mint leaves, pineapple chunks, simple syrup and freshly squeezed lime juice. Add Espanita Anejo tequila, triple sec or your favorite, orange-flavored liqueur and a handful of ice and shake vigorously for 10 to 15 seconds to chill.

Strain into a tall glass filled with ice through a fine mesh strainer. Add 4 dashes of Blood Orange Bitters on the top and stir briefly. Garnish the cocktail with a pineapple spear.

Note: Canned pineapple can be substituted for a fresh one; in this case you may want to adjust the sweetness of the cocktail by reducing the amount of simple syrup.


BLUE ENIGMA

BLUE ENIGMA

BLUE ENIGMA

Ingredients:

  • 1 cup of fresh blueberries
  • 2 oz. Espanita Blanco tequila
  • 1 oz. Triple Sec
  • 3/4 oz. Simple Syrup
  • 1/2 oz. Fresh Lime Juice
  • 2-3 Mint Leaves
  • 3-4 dashes of Blood Orange Bitters

Preparation: Juice a lime and spread the juice in a saucer. In another saucer, combine some sugar and lime zest. Dip chilled glass in a lime juice first and then rim the wet edges with a combination of sugar and lime zest. Fill the glass with fresh crushed ice. Set aside.

In a Boston shaker, muddle fresh blueberries and 2-3 fresh mint leaves. Add Espanita Blanco Tequila, triple sec or your favorite orange liqueur, simple syrup, fresh lime juice and a handful of ice. Strain into prepared glass and add several dashes of Blood Orange Bitters and stir with a cocktail spoon. Garnish with a mint sprig.

The post Mixing It Up With Espanita Tequila appeared first on Chilled Magazine.

Source: Mixology News

Pacific Seas at the Neverlands

By | Mixology News

The Pacific Seas Bar with Boat featured image

As part of our latest issue’s feature on California, we took a look at a few of the tropical bars that have been helping CA residents escape the mundane for years.

We caught up with Maria Solorio to learn more about Pacific Seas.

Scenes from Pacific Seas

Scenes from Pacific Seas

Tell us a little about the history of your bar?  

Clifford Clinton originally created the Pacific Seas in 1931 at a location on Olive Street in Downtown LA. At first, he named it the Cafeteria of the Tropics and decorated it with several palm trees. It was so wildly popular with guests that he completely remodeled the place shortly thereafter to include waterfalls, thatched huts, neon palm trees and Polynesian decorations — creating the world’s first fully immersive tropical environment — a few years before Don the Beachcomber was founded nearby in Hollywood. The location wasn’t a bar, but would feature performers, dances and other social activities that eventually blended with Tiki culture.

Decorations at Pacific Seas

Decorations at Pacific Seas

The location became on of LA’s most beloved escapes, and it served as the inspiration for Disney to create his Enchanted Tiki Room some twenty years later. It was also the location where Jack Kerouac launched his On the Road adventure and was integral to LA’s popular culture. It was demolished in 1960 when the lease wasn’t renewed. We utilized many original decorations and inspirations to build the current Pacific Seas as an homage to the great tropical themed environments from the past — including Don the Beachcomber, Pacific Seas, Trader Vic’s, Bahooka and others.

The Pacific Seas Cocktail

The Pacific Seas Cocktail

Can you share your opinions on why have tropical inspired (tiki) themes made such a resurgence, do you think it will continue to be popular?  

Tiki was always the most exotic form of escapism. Where else could a guest go to journey to an exotic land of fantasy and beauty for the cost of a drink? It emerged out of the Golden Era of Travel in the 1930’s when a Depression wary public needed a respite from the day-to-day chaos and instability of the time. Unable to journey across the seas, it allowed average people to go on an adventure within their own neighborhood and escape the sorrows of the time.

Its re-emergence is tied directly to another era of great change — with technology, politics, and changing demographics fueling a new boom in fantasy and escapism. As people become more and more alienated from an impersonal digital world (especially now during the Pandemic) they are drawn to fantasy and escape — ways to truly journey out of their daily lives and into a wonderland.

Flaming Cocktail from Pacific Seas

Flaming Cocktail from Pacific Seas

When making a Tiki inspired cocktail, what would you say the most important elements to include are?

The most important ingredients are keeping the quality level high — featuring fresh fruits and mixers. Tiki had become synonymous with overly sweet cheap fruity drinks over the years. However, original Tiki consisted of fine ingredients, quality and unique spirits, and a sense of whimsy, curiosity, and adventure!

The post Pacific Seas at the Neverlands appeared first on Chilled Magazine.

Source: Mixology News

Drink in History & Recipe for The White Russian

By | Mixology News

Drink in History: White Russian, featured image

The Dude abides… and so does his go-to adult beverage.

The White Russian cocktail, a sweet sipper made with vodka, coffee liqueur, and cream served on the rocks, was nearly obliterated from the drink lexicon until the 1998 film The Big Lebowski. If you’re a fan of the movie, then you know it was the main character’s favorite drink. The Dude (played by Jeff Bridges) drank them so frequently throughout the film—nine times, to be exact, including one made with powdered milk—the drink practically played a supporting role.

And honestly, we can’t blame him for drinking them all day long… and all night, too. Although a White Russian certainly doesn’t have the same sex appeal a Martini or Manhattan does, it is the catch-all cocktail, with most of the vices rolled into one creamy, easy-to-drink concoction: milk, sugar, alcohol, and caffeine. Who can say no to that?

And thanks to the film becoming a cult classic over time, millions of The Big Lebowski fans have come to appreciate the White Russian, which ultimately saved it from extinction. There are even The Big Lebowski-themed bars and pop-up bars around the globe, from Iceland to Texas. A few trends have also further paved the way for the drink’s newfound affection, such as bars in coffee shops, using coffee as a mixer, and a renewed interest in milk punches.

So who made the first one? The original dude credited with creating the drink was Gustave Tops, a Belgian barkeep. In 1949, the story goes that Tops created the Black Russian—a White Russian sans cream—at the Hotel Metropole in Brussels to honor Perle Mesta, then U.S. ambassador to Luxembourg. Somewhere in the 1950s, when sweet, milky drinks were in their heyday, the cream was added and the White Russian was born. It’s been said the name “Russian” comes from its base spirit of vodka, just like the Moscow Mule. (Originally, all vodka that was exported to the States came from Russia.)

In print, both the white and black versions of the drink appeared for the first time in the 1961 edition of The Diners’ Club Drink Book. Over the next decade, the White Russian surged in popularity as the original adult milkshake.

Today, as the drink has made a sweet comeback, there are dozens of White Russian riffs. For example, the White Mexican uses horchata instead of cream, the Dirty Russian swaps in chocolate milk for cream, the White Belgian uses chocolate liqueur instead of coffee, the White Canadian uses maple whiskey instead of vodka, and the White Cuban swaps out vodka for rum.

So the next time you’re in the mood for a White Russian, make sure to don your rattiest bathrobe, head to the bowling alley, and get ready to say, “Hey, careful, man, there’s a beverage here!”

Here’s The Dude-approved recipe

Drink in History: White Russian

Drink in History: White Russian

White Russian

Ingredients:

  • 1 oz. Kahlúa
  • 1 oz. Vodka
  • 1/2 cup Cream or Milk

Preparation: In a mixing glass, combine the coffee liqueur, vodka, and cream or milk. Pour over ice in a rocks glass. 

The post Drink in History & Recipe for The White Russian appeared first on Chilled Magazine.

Source: Mixology News