January 2021

Flo Chase is an Indie pop singer-songwriter, multi-instrumentalist, and model all in one.

His lyrics have genuine sentiments that reflect upon his past experiences dealing with heartbreak and growing up as the child of French settlers in Sydney, Australia. Although Flo is only 25-years of age, his recent move to Los Angeles, California, marks the third continent that he has lived on during the past decade. The experience of moving from country to country while missing his loved ones has made it easy for him to pour emotion into each of his Songs.

Today Flo is eager to to share his sound on the largest of platforms. “To be honest I’ve always had the American dream growing up as a kid. So, this was a long-anticipated trip… it felt like the USA would be a great ground with the opportunity to reach out to a much wider audience,” said Chase. Just recently he released his debut EP “Le Debut” comprising of hit single ‘Lonely River’ and his debut music video available on Vevo.

Flo is thrilled for everyone to hear all the other music he has waiting in his arsenal, especially his two-brand new single ‘Spinning Wheel’ and ‘Lost in her Beauty.

Chilled sat with him to find out his favorite establishments to dine, personal bartending history, and special people he’d like to share a drink with.

Chillin’ With Flo Chase

Tell us about the projects you are working on.

I am currently about to release my fist studio album which I’ve been working on for the past two years or so. I couldn’t be more stoked about the all-new material on there and am extremely excited about the release.

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

If not being active and working out in the gym, I   like to go to the beach as well as play tennis or golf. 

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

I like to mix it up and discover new places, but I’m also a big fan of Italian restaurants. Scopa in Venice must be one of my favorite places to go.

Chillin’ With Flo Chase

What types of dishes do you typically order?

Definitely pasta or something in the meat section.

Any favorite bars?

Good times at Davey Wayne’s in LA is always a great pick. 

What drinks do you order when out? Favorite drink?

I’m actually not much of a drinker myself, so I’ll be that guy ordering coke at the bar.

Chillin’ With Flo Chase

Do you prepare drinks at home?

Occasionally I do yes. 

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

I actually don’t have a home bar myself as I tend to be on the move traveling most of the time.

Have you ever been a bartender?

Yes, I use to bartend at private parties and events in Australia back around when I was 18. 

Chillin’ With Flo Chase

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

I would have to say either John Mayer or Roger Federer. 

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

I am mostly cooking fresh vegetables and meat, as well as a few pasta dishes. Regarding drinks, I’ve been making a lot of smoothies and fresh juices. 

How are you coping?

I’m doing well and like most people I am just trying to stay positive and focus on what I can during this time. It has also been really nice to spend more time with family.

The post Chillin’ With Flo Chase appeared first on Chilled Magazine.

Source: Mixology News

Since the very beginning of cocktail culture, ANGOSTURA bitters has been an essential element of any quality drink.

The ANGOSTURA portfolio of bitters is one of the best ways to add complexity, depth, and drama to cocktails. Most cocktail recipes use just a few dashes to balance the spirits and transform even the simplest mixed drinks into elevated cocktails.

Since the explosion of craft cocktailing, consumers and professionals alike are more creative in exploring interesting drinks with character. Enter #BittersGameChangers, the cocktail upgrade we’ve been waiting for. These drinks use ANGOSTURA aromatic bitters in a larger pour than the standard couple of dashes, making the bitters’ aromatic and floral complexity the star of the cocktail.

Two better-known cocktails that beautifully showcase the impact of a larger bitters pour include the ANGOSTURA Sour and the Trinidad Sour, both of which use a full ounce of ANGOSTURA aromatic bitters. While the name might mislead those not familiar, bitters do not have an inherently bitter flavor profile. Instead, they are a mix of bright, dynamic, floral, and spice notes and, depending on the style, can feature numerous other flavors in a concentrated and complex way. For example, ANGOSTURA recently launched a cocoa bitters flavor to join the brand’s collection of aromatic and orange bitters. Each of these flavors imbues depth into whichever drink they’re added in a way no other ingredient can.

The Full Angostura Bitters Family

When it comes to cocktailing, the popularity of using ANGOSTURA as a leading or even standalone cocktail ingredient is not limited to the brand’s home of Trinidad in the Caribbean, despite the island’s namesake take on the Sour. Since the age of Prohibition, bars have been using more than just a dash of ANGOSTURA bitters. One legendary example is Nelsen’s Hall Bitters Pub on Washington Island in Wisconsin, which obtained a pharmaceutical license at the beginning of Prohibition allowing them to sidestep alcohol bans by serving ANGOSTURA bitters as a neat pour. At the time, bitters were considered a medicinal tonic that helped the stomach. After Prohibition was repealed and the pub was able to return to business as usual, Nelsen’s continued to serve bitters straight as part of a Bitters Club, which exists to this day.

To demonstrate just how stunning ANGOSTURA aromatic bitters can be as the main ingredient within cocktails, Natalie Migliarini of Beautiful Booze and Brenton Mowforth of Cheers to Happy Hour developed two beautiful drinks implementing higher-than-usual volumes of this complex blend. The Bitter Sidecar and the Bitter Last Spritz are both takes on iconic cocktails that swap out the traditional base spirits for a full ounce of ANGOSTURA.

Give these two dramatic drinks a try and see for yourself just how wonderful exploring new uses for bitters can be!

Bitter Sidecar

Bitter Sidecar

Ingredients:

• 1 oz. ANGOSTURA aromatic bitters
• 1/2 oz. VS Cognac
• 3/4 oz. Lemon Juice
• 3/4 oz. Orange Liqueur
• Garnish: Lemon Peel

Preparation: Rim a coupe glass with sugar and set aside. Add all ingredients to a shaker with ice, shake then strain into glass. Garnish with lemon peel.

Bitter Last Spritz

Bitter Last Spritz

Ingredients:

• 1 oz. ANGOSTURA aromatic bitters
• 1 oz. Green Chartreuse
• 1 oz Maraschino Liqueur
• 1 oz Lime Juice
• A splash of sparkling wine
• Top with Soda Water

Preparation: Shake all ingredients except soda and sparkling wine with ice. Strain into a highball or goblet glass filled with fresh ice. Add splash of sparkling wine and top with Soda. Garnish with lime zest and a cherry.

If you mix up one of these delights, be sure to share it with us on social and tag #BittersGamechangers. We’d love to see how you upgrade your cocktail game with ANGOSTURA!

The post Change The Game With Big Bitters Pours appeared first on Chilled Magazine.

Source: Mixology News

Known as the peaceful pomegranate, if there was ever a time to rely on this complex fruit, it would be now!

Purported to be a symbol of good fortune, fertility, longevity and general good luck in life, it would behoove us all to honor and gleefully imbibe this fantastic plant medicine. With origins in Iran and India, this “seeded apple” has traveled the world to bring her blessings.  From myths of Persephone to the tomb of Queen Hatshepsut, to the Kabbalah, Christianity and Buddhism, pomegranates hold high court.  Used as hair dye and for daily spiritual practices, pomegranate is so much more than the juice we as Americans have come to revere as a super boosting beverage.

The healing benefits of the pomegranate for the physical body are as numerous as the spiritual and folklore traditions. In Traditional Chinese Medicine, the peel of the unripe fruit is considered the most medicinally beneficial.  Pomegranate is picked just before she is ripe. The seeds are removed before the “husks” are sun dried to bring relief to ailments such as dysenteric conditions and uterine bleeding.  The peel also has the highest levels of antioxidants. Seeds and juice also hold substantial support of the body according to western herbalism. The anthocyanins bring us a boost of immune energy akin to the peel and the punicalagin contained within the fruit offers free radical reduction, greatly supporting heart function.

Controlling weight, hormone therapy (pomegranates are high in estrogen) and circulatory assistance are a few more ways that dearest pomegranate offers health to humans. Truly the list goes on of what this wonderful super fruit can do and how she has been incorporated in traditional food dishes across the globe. Sour, astringent and warming, the flavor profile of the fruit itself complements an array of food and drink.

When your nerves are shot and emotions overloaded, I recommend shaking a fist at the sky and loudly proclaiming, “I need a Bloody Bee’s Knees right now!” and then do this…

BLOODY BEE’S KNEES!!

BLOODY BEE’S KNEES!! (Fist shaking out frustrations)

Ingredients:

• 2 oz. Gin
• 3/4 oz.  Pomegranate/Rosemary Honey Syrup*
• 1/2 Meyer Lemon
• 1/4 oz. Pure Pomegranate Juice
• 1 dropper Full Lavender Bitters
• Crystallized lavender buds and a rosemary sprig for garnish.**

Preparation: Add all ingredients except for garnish into shaking tin with ice. Shake vigorously towards the skies, shouting “This is MY Bloody Bee’s Knees!” and strain into coupe glass or over ice in glass of choice. Smack a rosemary sprig and gently lay atop cocktail. Sprinkle a few crystallized lavender buds and enjoy the bloody cocktail.

*Pomegranate/Rosemary Honey Syrup

• 1 part pomegranate juice
• 1 part water
• 1 part honey of choice
• 2-3 rosemary sprigs

Bring the juice (or seeds equivalent to these measurements), water, and rosemary just below boil.  After simmering until all the color is gone from fruit and herb, turn off heat and add honey as the syrup is cooling.

**Lavender buds with sugar

Dry fry (roast) in a skillet and let the buds cool for a few hours to harden.

The post Peace of Pomegranate appeared first on Chilled Magazine.

Source: Mixology News

Ginger can be a great cocktail ingredient. It can add a sweet spice to any drink. 

Adding ginger to your recipes is the perfect way to get an extra dose of health benefits and immune-boosting properties. Ginger root has been linked to relieving nausea, improving digestion, easing a cold or flu, and so much more.

With it being cold and sniffles season, there’s no better time to start playing around with this component. It’s easy to work with and it will take your drink to the next level.

Blueberry Ginger Cooler Mocktail

Blueberry Ginger Cooler Mocktail 

A sweet and refreshing mocktail to kick off the new year. It’s the perfect mix of spice from the ginger and tartness from the blueberries and lime juice.

Ingredients: 

• 1 tsp. Simply Organic Ginger Root Ground 1.64 oz.
• 1 cup Water
• 3/4 cup Sugar
• 1 cup Blueberries
• 1/2 cup Freshly Squeeze Lime Juice
• 1 cup seltzer

Preparation: In a small saucepot over medium-high heat, make a simple syrup by combining water, ¾ cup sugar, and ginger. Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool. In a food processor, add blueberries and lime juice. Puree until smooth, then press the mixture through a fine-mesh sieve to discard solids. In a bowl with a pour spout, add cooled simple syrup and blueberry mixture and stir to combine. Fill two glasses with ice. Divide mixture evenly into glasses. Top off with seltzer.

Recipe Tip: To reduce the sugar content per serving, use less of the simple syrup. Reducing the sugar in the simple syrup alters the consistency of the simple syrup.

Gingered Jun Pearbucha

Gingered Jun Pearbucha 

Kombucha is all the rage. It makes an excellent mixer with any cocktail. Kombucha helps in promoting a healthy gut.

Ingredients: 

• 8 oz. Wild Tonic® Chai Pear Jun Kombucha
• 1/4 cup of Pear Brandy
• 1 tsp. Freshly Squeezed Lemon Juice
• 1 tsp. Honey Dissolved in 1/8 cup hot water & muddled with 1 tsp. Fresh Ginger Root

Preparation: Strain Ginger root and honey mixture into a highball glass with ice. Stir in remaining ingredients. Garnish with a slice of lemon.

Best Spuds

Best Spuds

Courtesy Brandon “Habi” Habenstein, beverage director of The Kitchen & Bar at Bardstown Bourbon Company. Made with homemade sweet potato butter and ground ginger, this hot cocktail is going to be the perfect thing to warm you up.

Ingredients:

• 1 oz. Bardstown Bourbon Co. Fusion Series
• 1 oz. Sweet Potato Butter*
• 3 oz. Boiling Water
• Freshly Grated Nutmeg

Preparation: Combine bourbon and sweet potato butter in a mug. Top with boiling water. Stir to combine. Grate nutmeg on top. 

*Sweet Potato Butter 

•  2 cups Peeled, Chopped Sweet Potatoes
•  8 tbsp. Unsalted Butter
•  1/4 cup Raw Sugar
•  1 tsp. Ground Cinnamon
•  1/2 tsp. Salt
•  1/8 tsp. Ground Ginger
•  1/8 tsp. Ground Nutmeg

Preparation: Boil peeled, chopped sweet potatoes until quite soft (~20 minutes). Drain liquid and mash while hot. Add remaining ingredients to mashed potatoes. Stir until thoroughly blended––the creamier, the better.

Gin-ger Apple

Gin-ger Apple

Another drink to keep you warm and cozy on a snowy night. The honey is rich in antioxidants, lemon juice supports heart health, and ginger reduces inflammation.

Ingredients:

• 50ml Beefeater Dry London Gin
• 200ml Ginger Beer
• 150ml Apple Juice
• 1 Cinnamon stick
• 5ml Honey Lemon juice
• Garnish
• Cinnamon Stick
• Ginger Slice

Preparation: Place ginger beer, apple juice, cinnamon, and honey in a small saucepan over high heat and bring almost to the boil. Remove pan from heat, stir in the lemon juice and Beefeater Dry Gin. Pour into warmed glasses or cups. Serve immediately with a shredded cinnamon stick and ginger slice.

The post 4 Ginger Cocktails Recipes to Try appeared first on Chilled Magazine.

Source: Mixology News

Let’s face the facts: having an ascetically pleasing bar cart just feels right.

They serve as functioning furniture and home décor, making it the perfect spot to mix and uniquely match alcohol.  These eight Aperitivo are going to make the perfect addition to your bar cart.

Aperitivo is a pre-meal drink or a happy hour classic. It’s meant to stimulate your appetite. If you are in Italy, it’s a must to sip before dinner. The drink was born in the late 18th century in Torino from Antonio Benedetto Carpano.

While bar carts might be a place to store alcohol, they can be just as beautiful as useful. These bright colors, cool designs, and intriguing bottle shapes are going to have your guests wanting to try them. Grab your chicest glassware and these eight bottles and get ready to make your bar cart effortless and sophisticated.

1. Italicus

This light and citrus Aperitivo has hints of rose and lavender. Bottled in a bight teal, bubbled-like container, the delicate flavors of this leave a long-lasting finish. It will make the perfect fit for a bar cart because of the modern and enticing packaging. Enjoy it with Processo over ice and three green olives for the perfect touch of saltiness.

Italicus

2. Escubac

Produced as a collaboration between Sweetdram and Combier, this masculine presented Aperitivo has a simple design. The brown bottle contains notes of caraway, cardamom, cinnamon, clove, and more. The sweet and bitter orange flavor pairs beautifully with the nutmeg and vanilla notes. It can be enjoyed over ice or with a splash of tonic water.

Escubac

3. Ambrosia

Made with a recipe that dates back to 1908, this bright blood orange Aperitivo is the newest addition to Don Cicco & Figli. It’s an all-natural Italian herbal liqueur that has a more bittersweet flavor than anything. It’s made with turmeric, blood orange, cantaloupe, carrots, and nine botanicals. After one sip, you’ll be transported to the Amalfi Coast.

Ambrosia

4. Lyres Italian Spritz

If you are looking for a way to incorporate a non-alcoholic option to your bar cart, this Italian Spritz is the way to go. While it has similar flavors to Aperol, this spritz is anything but a mimic. The bittersweet flavors of orange and rhubarb pair perfectly with tonic water or soda.

Lyres Italian Spritz

5. Ghia

Another no ABV that will have people turning heads when they see it dazzling on your bar cart. This non-alcoholic Aperitivo is made from only natural and pure ingredients like plants, herbs, and botanicals. It’s perfect for sipping or enjoying with tonic water for a cocktail. “Powerful enough to bring out the best version of you without numbing the night.”

Ghia

6. Nonino L’Aperitivo Botanical Drink

Unlike others, this Aperitivo isn’t red. The color is 100% natural and comes from the infusion of the botanicals. It will stand out on any cart because of its bright golden color. Rhubarb provides complexity to the flavor. The high notes of citrus give it a freshness and light bitterness.

Nonino l’aperitivo Liqueur

7. Bruto Americano

Inspired by distiller Lance Winters’ experiences of growing up in California in the 1970s, this Aperitivo has bright pops of citrus and sylvan notes. The bitterness comes from the gentian root, the citrus notes come from California-grown Seville orange, and balsam fir brings on the woodsy notes. The label is inspired by Italian modernism.

Bruto Americano

8. Amaro Angeleno

Another Aperitivo with a unique look! This golden amber liquid is a mix of powerful citrus, ripe fruit, bitter roots, and herbal aromas. It’s artificially free of colors and yes. Upgrade your White Negroni or Spritz with this bright orange peel liqueur. It will become a great addition to your home bar and bar cart.

Amaro Angeleno

The post 8 Aperitivos Bottles to Boost Your Bar Cart appeared first on Chilled Magazine.

Source: Mixology News

Catoctin Creek Distilling Company, The Virginia Rye Whiskey, is kicking off the new year with a bang.

This week, the company announced they are tripling its capacity with a $1 million distillery production upgrade for June 2021. The expansion plans have been well underway for over a year but were delayed due to COVID-19.

Founders Scott and Becky Harris are committed to distilling pot still whiskies. The two have invested in a 2000L copper pot still from Specific Mechanical Systems in British Columbia. This will be a bittersweet replacement of their beloved 12-year-old still, “Barney”.

Catoctin Creek New Distilling Upgrade

Other new enhancements will also be included like the glycol cooling system, a new 2000L mash tank, six new 2000L fermenters, and concrete floors to replace their 100-year-old floors.

“As we continue to grow Catoctin Creek as a national brand, we must ensure we have enough whisky inventory to support future demand,” said co-founder and general manager Scott Harris. “This equipment expansion will guarantee our production capacity keeps up with sales for the next few years, at least.”

Catoctin Creek Distillery

The husband-and-wife duo is looking to sell their existing 400L electrically powered Kothe pot still, a 300-gallon electrically powered mash tank, and six 300-gallon fermenters. If anyone is looking to purchase, contact Scott at (540) 751-8404.

The historic Case Building is located on Main Street in downtown Purcellville, Virginia. Originally built during the second year of prohibition, it has been home to Catoctin Creek since 2013. The Harris’ have spent over $750,000 in renovations and restoration, turning the formed Buick dealership into the first legal distillery in Purcellville.

The post Catoctin Creek Distilling Company Announces Plant Upgrade appeared first on Chilled Magazine.

Source: Mixology News

The modern passion for cocktails and spirits has thrown wide the door to innovation.

Gin has been welcomed with open arms. Rye has seen a resurgence that would make the colonists proud. And mezcal, well, mezcal is perhaps the most eccentric and fiercely beloved of the new wave of spirits available. Once considered a rough, common beverage, this gracefully smoky agave distillation not only plays well with other spirits, but reinvents classic cocktails adding a new layer of “say what?” to their profile.

One of the newer mezcals on the market, Kimo Sabe, has embraced the heritage of mezcal’s past, while preserving its present and future by supporting growers and implementing sustainable practices. Most importantly, though, it’s the flavor of the mezcal that matters — and determines its flexibility in cocktails.

Kimo Sabe brand ambassador and mixologist, as well as Chilled 100 member, Jeremy LeBlanc sees mezcal as something of a chameleon as one can see from his broad use in cocktails. Whether creating a smokier version of a margarita, kicking up a Bloody Maria, or stepping into tequila’s shoes in a Oaxacan Old Fashioned, mezcal can make a familiar drink new in a quick shake or stir.

Below are LeBlanc’s custom Kimo Sabe cocktails, each of which showcases the brand’s distinctive flavor profile.

Kimo Sabe Skinny Margarita

Ingredients:

• 1 1/2 oz. Kimo Sabe Reposado Mezcal
• 3/4 oz. Fresh Lime Juice
• 3/4 oz. Fresh Lemon
• 1/2 oz. Agave Nectar
• Pinch of Tajin, and More for Rim

Preparation: In a shaker, add ice, pinch of Tajin, lime juice, agave and KS Reposado Mezcal. Shake vigorously. Strain in a rimed Tajin tumbler glass on the rocks.

For a Spicy Kimo Margarita muddle in 2-3 slices of serrano chili.

Kimo Sabe Mule

Kimo Sabe Mule

Ingredients:

• 1 1/2 oz. Kimo Sabe Joven Mezcal
• Mint Leaves, to Taste
• Lime Cubes, to Taste
• A Few Dashes Angostura Bitters
• Ginger Beer, to Top

Preparation: Add mint, lime cubes, and bitters to a shaker and muddle. Add ice and KS Joven Mezcal and shake vigorously. Pour into a copper cup and top with ginger beer. Garnish with a lime and a sprig of mint.

Derby Down

Derby Down – Kimo Sabe Basil Julep

Ingredients:

• 1 1/2 oz. Kimo Sabe Mezcal
• 1/4 oz. Fresh Lime Juice
• 3-4 Basil Leaves
• 1/4 to 1/2 oz. Simple Syrup
• Cranberry Juice, to Top

Preparation: Add basil leaves, simple syrup and lime juice to a shaker and gently muddle. Add your KS Mezcal, cranberry juice and ice and shake. Dump into a rocks glass and garnish with a basil leaf.

Smokin’ Pina

Smokin’ Pina

Ingredients:

• 1 1/2 oz. Kimo Sabe Joven Mezcal
• 3 sprigs of Mint
• 1 oz. Pineapple Juice
• Pinch of Tajin
• Top with Sprite (or Any Sort of Lemon/Lime Spritzer)

Preparation: Add pineapple, mint, KS Joven Mezcal and Tajin to a shaker and lightly muddle. Shake vigorously and strain into a rocks glass filled with ice. Top with sprite. Garnish with a sprig of mint.

The Sandia

The Sandia

Ingredients:

• 1 1/4 oz. Kimo Sabe Joven Mezcal
• 4-5 Muddled Watermelon Cubes
• 2 Leaves Basil
• 1/2 oz. Simple Syrup
• 1/2 oz. Lime Juice

Preparation: Add KS joven, watermelon cubes, basil, simple syrup and lime juice to a shaker and muddle gently. Strain and pour over ice. Garnish with a basil leaf or watermelon cubes.

Oaxacan Old Fashion KS Style

Ingredients:

• 2 oz. Kimo Sabe Reposado
• 1 tsp. Agave Nectar
• 1- 2 Dashes Mole Bitters
• Wide Swath of Orange Zest, for Garnish

Preparation: Combine ingredients in a mixing glass and fill with ice. Stir to chill, then strain into an ice-filled Old Fashioned glass. Twist orange peel over drink and use as garnish (for extra flavor and excitement, flame the peel by spraying the orange oil through the flame of a lit match and on top of the drink).

Summer Solstice

Summer Solstice

Ingredients:

• 1 1/4 oz Kimo Sabe Reposado
• 1/2 oz. Solerno Orange Liqueur
• 1/2 oz. Simple Syrup
• 2 Slices Muddled Jalapeño
• 1/2 oz. Fresh Lime Juice
• Drizzle of Hibiscus Syrup *(Recipe Below)
• Blood Orange Wheel, for Garnish

Preparation: Add KS Reposado, orange liqueur, simple syrup, fresh lime juice and jalapeno and gently muddle in a shaker. Strain and pour over ice in a tumbler. Drizzle hibiscus syrup and garnish with a blood orange wheel.

*KS Hibiscus Syrup

(Serves 4)

Ingredients:

• 3/4 cup Water
• 1 cup Sugar
• 1/2 cup Dark Brown Sugar
• 1″ Section Fresh Ginger, Crushed
• 2 Whole Star Anise
• Peel from 1 Lemon (Removed in Strips Using a Sharp Peeler or Paring Knife)
• Pinch of Salt

Preparation: Combine all ingredients on high heat in a large saucepan set over high heat. Bring to a boil, and then simmer, for about 8-10 minute. Remove from heat and cover and let steep for 5-7 minutes. Fine strain into a bowl. Let drain completely and discard remaining ingredients. Pour the syrup into a covered mason jar and let cool for 10 minute. After use, refrigerate for up to 6 months.

Kimo Kup

Kimo Kup

Ingredients:

• 2 oz. Kimo Sabe Joven
• 4 Slices of Cucumber
• Pinch of Salt and Pepper
• 3/4 oz Fresh Lime Juice
• 3/4 Simple Syrup
• Sliced Cucumber, for Garnish

Preparation: Muddle cucumber, salt, pepper, lime juice and simple syrup in a shaker. Add your Kimo Sabe Joven Mezcal and shake vigorously. Double strain into an ice-filled Collins glass lined with three long slices of cucumber. Garnish with a salt and pepper cucumber wheel.

Oaxacan Old Fashioned

Oaxacan Old Fashioned

Ingredients:

• 2 oz. Kimo Sabe Reposado
• 1 tsp. Agave Nectar
• 1 to 2 dashes Mole Bitters
• Wide Swath of Orange Zest, for Garnish

Preparation: Combine ingredients in a mixing glass and fill with ice. Stir to chill, then strain into an ice-filled Old Fashioned glass. Twist orange peel over drink and use as garnish (for extra flavor and excitement, flame the peel by spraying the orange oil through the flame of a lit match and on top of the drink).

Bloody Mary

Bloody Mary

Ingredients:

• 1 1/2 oz. Kimo Sabe Joven Mezcal
• 1 oz. Fresh Lime Juice
• 4 oz. Homemade Bloody Mary Mix*
• Celery, for Garnish
• Cooked Shrimp, for Garnish
• Olive, for Garnish

Preparation: Add Kimo Sabe Joven Mezcal, lime juice and homemade bloody mix and serve on the rocks in a pint glass with a salt and pepper rim. Garnish with celery, shrimp and olive.

*Jeremy LeBlanc’s Bloody Mary Mix

(Serves 4)

Ingredients:

• 3 Tomatoes, (for Stewed Tomatoes)
• 1 cup Water
• 1 Coarsely Chopped Flat-Leaf Parsley Sprig
• 1 spoonful Horseradish
• 2 pinches Sea Salt and Cracked Pepper
• 2 dashes of Tabasco (or Your Favorite Hot Sauce)
• 2 dashes Worcestershire Sauce
• 1 1/2 oz. Pepperoncini Juice
• 1 oz. Fresh Lemon Juice

Directions: To make stewed tomatoes: Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin. Place tomatoes in a large pot and add the 1 cup water. Cover and boil gently for 15 minutes, until tomatoes are tender. When done, combine all ingredients and use a hand blender or slow blend on a blender until desired consistency.

The post Mezcal: The Cocktail Miracle appeared first on Chilled Magazine.

Source: Mixology News

It was 1934. Prohibition was over and the country rejoiced with a renewed vigor and interest in legal libations.

One of the greatest innovators in spirits hospitality at this time was Ernest Raymond Beaumont-Gannt, popularly known as Donn Beach. With ingenious foresight, he opened Don The Beachcomber Bar and Restaurant, the world’s first Tiki Palace, starting the tropically decorated bar craze that same year.

As a former bootlegger, Donn faced a challenge. How do you get an eager population of American whiskey drinkers, martini lovers and old-fashioned cocktail enthusiasts to consume wild, fruity potions filled with rum from exotic destinations? The answer was revealed serendipitously.

One fateful day at Don The Beachcomber in Los Angeles, the great tiki cocktail master mixed a potent rum drink for a regular customer heading on a short business trip. As the story goes, it was so delicious that the man eagerly enjoyed three of these mystery cocktails before heading to the airport. When he sauntered into the bar several days later, he asked Donn: “What was in that drink?” He said he felt like a complete zombie for the last three days. And thus the legend of The Zombie cocktail was born.

With more than seven ounces of rum and liqueurs mixed with delicious fruit juices, it became the most controversial, the most talked-about and eventually the most popular cocktail of the day. His business boomed as customers flocked to try his dangerous, infamous concoction. Donn instituted a strict limit of two Zombie cocktails per customer. Many considered this a bold challenge. Word spread wildly about Donn’s “tropical paradise” and his demon drink and the tiki bar vacation without leaving home fad was an overnight sensation.

To keep the competition at bay, Donn never revealed the exact recipe of his original Zombie cocktail. He mixed his own syrups and unique special ingredients so that even his own bartenders could not reproduce the drink exactly. Thus, many iterations of the Zombie were created over the years. Donn never quite finished perfecting the drink, always endeavoring to improve on his original and make it easy for novices to master. Then in 1956 during a magazine interview, Donn revealed a modified version of his monstrous tipple, now referred to as the 1956 Zombie by tikiphiles. Although a bit simpler to make, the new version was true to the original concept – fruity and delicious and as potent and powerful as ever.

Zombie Fizz

1956 Zombie Fizz Recipe

Ingredients:

• 1 oz. Light Rum
• 1 oz. Gold Rum
• 1 oz. Demerara 151 Rum
• 1 oz. Passion Fruit Syrup
• 1 oz. Lemon Juice
• 1 oz. Lime Juice
• 1 oz. pineapple Juice
• dash of Angostura bitters

Preparation: Shake all ingredients (except rum) with ice and strain into a Collins glass.  Float the 151 proof rum on top.

To this day, no two bartenders make The Zombie exactly the same way. I’ve made it my life’s work to test them all and that’s why I love it.

Fun Fact: Donn Beach and Victor J. Bergeron of Trader Vic’s were rivals for many years.  Each claim to have created the Mai Tai, which translates to “good” in Tahitian.  The rum, Curacao liqueur and limejuice tiki drink was the popular drink in the film Blue Hawaii starring Elvis Presley.

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

Source: Mixology News

How often have you overlooked humble salt when mixing up a drink?

Despite how common it is, slat can make a huge impact in a drink. Knowing how to use salt correctly can help you upgrade your drink game in more ways than you might think. To learn more about how to use salt, we looked to Chilled 100 member Meryll Cawn, who is a bit of an expert on the subject. Cawn has been working in the industry for the last 20 years. Along with her years behind the stick she’s conducted numerous educational seminars. Currently she is a partner in the consulting firm, All Stirred Up, and a bartender at the Hi Lo Club in San Francisco.

What role does salt play in a cocktail?

Salt can play a lot of different roles throughout the bar. Salt is a flavor enhancer, a sweetness booster, it curbs bitterness, and is also a preservative.

Does the type of salt matter?

Yes! Different salts have different perceived « saltiness » as well as different flavor profiles. Some salts have a pervasive sense of salinity while others are more of a sharp point. Different salts can be used to focus different flavors in a drink.

Can you share a little bit about learning to work with salt!

Like learning to use anything behind the bar, practice and experimentation are key.  Also, being flexible with how you introduce salt into the drink is helpful. You can directly add salt, use a saline solution, add salt to a juice or cordial, add a salty garnish, or use a salted rim. I have always favored directly adding salt while lots of people prefer a saline solution. Finding a local spice shop with a selection of salts is helpful if you want to play with a variety of salts. There are tons of places to buy online too like OakTownSpiceShop.com

What are some of the ways you use salt in drinks?

I mostly work with a tiny pinch from my tiny fingers which I know is not an accurate measurement. I use salt in drinks like Negronis, Gimlets, whiskey highballs, and the classics: Palomas and Margaritas. Salt definitely finds its way into a lot of my Dealer’s Choice drinks.

I also design drinks that have salt added in advance to juices or syrups. That definitely helps with accuracy and consistency as well as prolonging the life of the modifier. One of my favorite things my business partner, Patrick at All Stirred Up, made was a salted nori syrup. I used it in tons of cocktails and mocktails.

Humble salt can transform a drink

Are there any tips for how to use or how not to use salt?

• DO – use salt to wake up day(s) old citrus. It will curb the bitter notes and bring out more flavor.
• DO – dip a citrus peel garnish in a little salt to give an extra pop of complexity to a cocktail
• DON’T – forget to tell your coworkers that you added salt to something, that way there is no double dosing.
• DO – think about how messy some of the darker salts are for your bar & guests’ sake.
• DON’T – forget that salt can slow down or kill yeast.
• DO – experiment with all the different ways you can introduce salt into drinks: pickles, cured meat, nuts, salted caramel, etc.
• DO – Use salt to help improve the flavor of house made ingredients like shrubs, bitters and cordials.
• DO – remember that everyone has different thresholds for when things taste salty.
• DO – use salt to make cocktails more friendly for food pairing.

The post Say Hello To Saline appeared first on Chilled Magazine.

Source: Mixology News

Have you ever gone to the store for beer and solely chose the type based on the packaging? You’re not the only one. 

Often, people will choose items based on packaging and design. These five beers are appealing to the eye and have a delicious flavor that can’t be beaten. Many breweries are putting extra time, effort, and money into their designs and packaging so they should be applauded.

There 5 craft beers will be perfect for your next party or gathering. Impress your guests with good beer that is Instagram worthy.

Fistful of Gummies 

Second Chance Beer Company developed a craft beer that combines the flavors of raspberry and blueberry ending in a sour finish. The brew is nothing short of liquid gummy candies. This limited release beer is not only a fruited sour, but the packaging has mini gummy bears dancing around it.

Fistful of Gummies

Illa Vanilla 

A milkshake IPA? Say no more. This blend of hops, vanilla, and lactose creates the mouthfeel of a creamy milkshake. With notes of orange and cream and a mildly hoppy finish, Full Circle Brewery took this beer to the next level. Not to mention, a nude background with an ice cream cone filled with a skull brings the childhood favorite to an adult-rated drink.

Illa Vanilla

Allagash Two Lights

A grape ale might be just what you needed. The Allagash Brewing company released an Italian beer with bright yellow, teal, and neon peach canned beer. This can is a mix of cold beer and sparkling wine with notes of tropical fruit. While it’s brewing, sauvignon blanc must —freshly pressed juice of grapes — is added, and then it’s fermented with both lager and champagne yeast to create a tart and crisp flavor.

Allagash Two Lights

Belching Beaver Me So Honey Ale 

Sitting at the bar, holding a honey dipper and a foamy beer, this beaver is ready to party. Belching Beaver Brewery created a smooth beer made from wildflowers and cloves, leaving a lingering taste of honey with each sip. Perfect for both non and avid beer lovers.

Belching Beaver Me So Honey Ale

Bottle Logic 3D Chess Hazy IPA 

 Bottle Logic Brewery gave you an IPA with an experience. A four-pack comes with a set of 3D glasses for the ultimate drinking experience. The beer can is dressed in chess pieces with blue and red lines surround — letting the drinker know they need 3D glasses for the full effect. This New England style IPA is hazy with a tangerine forward, citrus-like bitterness.

Bottle Logic 3D Chess Hazy IPA

The post 5 Cool & Crafty Beer Cans appeared first on Chilled Magazine.

Source: Mixology News