February 2021

Mix up an It’s Tea Time In Dublin whiskey cocktail developed by Chilled 100 Member Sam Treadway for The Dubliner’s countdown to St. Patrick’s Day!

The Dubliner has teamed up with the Chilled 100 to host a cocktail countdown to St. Patrick’s Day! Seven Chilled 100 bartenders across the country were sent bottles of The Dubliner to develop unique cocktails with. The whiskey itself is a perfect match for cocktails with its soft, slightly fruity finish. In Tea Time In Dublin, Sam Treadway pairs the whiskey with Sherry, Amaro, and a home-made Oolong Tea syrup for a dynamic cocktail with a depth of flavor.

Tea Time in Dublin

Sam Treadway / Boston

Tea Time in Dublin

Ingredients:

• 2 oz. Dubliner Irish Whiskey
• 1/2 oz. Oolong Tea Syrup*
• 1/4 oz. Amontillado Sherry
• 1/4 oz. Amaro (Montenegro)
• 1 dash Angostura Bitters
• 1 dash Orange Bitters

Preparation:

1. Stir ingredients with ice, strain into a rocks glass with one large piece of ice.
2. Garnish with a tiny pinch of sea salt on the ice.

*Oolong Tea Syrup

Oolong tea syrup is made simply by adding equal parts strongly brewed and over steeped oolong tea with cane sugar

The post COUNTDOWN TO ST. PATRICK’S DAY WITH “IT’S TEA TIME IN DUBLIN” appeared first on Chilled Magazine.

Source: Mixology News

This classic brunch cocktail is the perfect company for eggs benedict or your favorite omelet. 

You can’t go out to brunch without seeing or ordering a Mimosa. The drink made up of just two ingredients is the refreshing combination enjoyed by many on a Sunday morning. There are even brunch spots that serve one complimentary or offer bottomless mimosas.

The champagne and orange mixture has been known to have different origins. In 1921, at Buck’s Club in London, the Buck’s Fizz was invented. It was a drink made up of champagne and orange juice, like the Mimosa, but it has more sparkling wine or champagne. A Mimosa contains equal parts of orange juice and champagne. It is believed that a bartender in 1925 at the Ritz Hotel in Paris, created the mimosa.

Another account says director Alfred Hitchcock invented the beloved drink in San Francisco in the 1940s. The Oxford Companion to American Food and Drink claims that Hitchcock was the one to popularize the Mimosa as a brunch drink in the country.

Regardless of what version is true, a Mimosa will always be the go-to brunch drink for millions of people. Here is a simple recipe for the staple cocktail.

Mimosa Cocktail

Mimosa

Ingredients: 

• 1 Bottle of Champagne
• 3 Cups of Orange Juice

Preparation: Pour the Champagne into the flutes, filling each glass about halfway full. Pour the orange juice on top to fill each glass and serve. 

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

Source: Mixology News

There is nothing more luxurious than sitting back and relinquishing control to a seasoned expert.

Next time, let someone else do all the work for you. Omakase, the practice of allowing the chef to choose your meal adventure, has traditionally been the realm of Japanese restaurants. The skill and knowledge required to deliver such a feat, is what makes the experience so impressive.

Luckily, the cocktail world is catching on to this trend, to the delight of bar patrons everywhere. So, sidle up to one of these bars, sit back, and savor a perfectly curated list of bespoke cocktails, to put you in the holiday mood. Give your bartender the reins and enjoy the ride.

Canon, Seattle

Boasting the western hemisphere’s largest spirit collection (at 3500 labels and counting), Canon in Seattle offers a secret drink option called the “Shrouded Roulette”, where the drink is a mystery and never repeated in a shift. But for the ultimate in opulence, the bartenders at Canon can make you any number of their vintage cocktails, featuring spirits from their extensive list, spirits that will likely be older than you. Try the Vintage Brandy Crusta with circa 1875 j.g. monnet cognac, c. 1930 Cointreau, c. 1960 maraschino, c. 1930 Peychaud’s bitters, and fresh lemon. Any one of their vintage cocktails will set you back about a grand or more, but drinking a piece of history really is priceless.

Canon, Seattle

The Walker Inn, Los Angeles

The Walker Inn is nestled behind a speakeasy door inside the Normandie Club in Los Angeles. An omakase reservation grants you a seat at the exclusive bar, with an ephemeral menu that rotates every few weeks. Past menus include a reflective jaunt up the Pacific Highway, and a whimsical camp themed menu inspired by “Wet Hot American Summer”. Through the holidays, stop in to experience some holiday cheer as The Walker Inn brings to life your favorite “Holiday Scoundrels” with drinks for The Grinch (Cranberry “Wine”), Jack Frost (Tequila, Pear, Lime, Menthe), Scrooge (Brandy, Apricot, Ale, and Cider, Wassail), and 7 more bah-humbug-ers.

The Walker Inn, Los Angeles

The Aviary, Chicago

Known for their eye catching presentations, using molecular gastronomy to heighten the cocktail experience, The Aviary in Chicago delivers a dazzling imbibing experience that will surprise and delight. The omakase options at Aviary let you decide just how far down the rabbit hole you want to go. Choose from a 3-course cocktail progression or step up to a 5-course tasting menu with paired food, or if you’re feeling especially indulgent, splurge for the 7-course Kitchen Table Experience, with cocktails and food presented by the chefs inside the Aviary Kitchen.

The Aviary, Chicago

Prohibition, Vancouver

Settled in the basement of Rosewood Hotel Georgia in Vancouver, Prohibition is a love song to a bygone era. Give up some control, and let head bartender Robyn Gray be your mood ring with a flight of cocktails based on your emotions. Are you feeling adventurous, flirtatious, or contemplative? Have a flight of cocktails for liquid therapy and you’re sure to find your spirits lifted.

Prohibition, Vancouver

Green Russell, Denver

The Green Russell is tucked behind the swinging door of a pie shop in Denver. While bartender’s choice is always an option, most patrons enjoy pairing a cocktail with their slice of pie, which can be ordered at the bar. But if you want to let the bartender be your driver for the evening, try the flight of “Smoke Signals” where bar manager Alex Lerman takes you on a journey of smoky cocktails.

Green Russell, Denver

Drink, Boston

Drink in Boston is based around the very essence of the omakase concept: let your bartender be your guide. According to head bartender Ezra Star, there is no menu at Drink; instead, bartenders work from a list of 300 house cocktails in their head, as well as a number of seasonal cocktails that can be mixed and matched to fit a patron’s mood and sensibility. Don’t worry, Drink’s bartenders are trained to think of cocktails in sequence so that their guests can experience a new ingredient at the center of a drink or discover how a sprit changes in context from cocktail to cocktail. You are in capable hands when you surrender control for the evening.

Drink, Boston

The post GIVE UP CONTROL, AND ORDER OMAKASE COCKTAILS appeared first on Chilled Magazine.

Source: Mixology News

Savage and Cooke Distillery has announced the hire of long-time bar industry expert, Arthur Sutley.

Located on historic Mare Island, just outside of San Francisco, Savage and Cooke produce Second Glance American Whiskey, The Burning Chair Bourbon, Lip Service Rye, Bad Sweater Whiskey and a soon-to-launch bottled craft cocktail line called Home School. The distillery was founded by famed wine maker Dave Phinney, one of Napa Valley’s most acclaimed wine makers.

Arthur Sutley

Sutley will be assuming the role of Director of Northeast & Strategic accounts, managing programing, relationships, and sales strategy for the Northeast markets. Previously, Sutley has worked growing businesses and profits for a range of beverage industry brands. “I am thrilled to be a part of a spirit’s portfolio experiencing such growth trajectory and this dynamic team. Watching Savage and Cooke flourish over the past 4 years, then having the opportunity to bring my expertise to continue growth is truly exciting,” shared Arthur Sutley.

“We are thrilled to announce Arthur Sutley as our Director of Northeast & Strategic Accounts for Savage & Cooke. Arthur brings a unique set of skills and experience that encompasses the trade itself along with branches of expert knowledge in the areas of hospitality, sales and marketing while also keenly knowing the right brand moments for the day life and nightlife,” said Lauren Blanchard, General Manager for Savage & Cooke. “This exciting announcement reflects our continued commitment to growing our brand position within the
spirits industry.”

Savage and Cooke

The post SAVAGE AND COOKE DISTILLERY BRINGS ON INDUSTRY EXPERT ARTHUR SUTLEY appeared first on Chilled Magazine.

Source: Mixology News

David Adelman recently announced that his family office, Darco Capital, acquired full ownership of American Harvest Vodka and Beach Whiskey.

The two brands will be a part of the newly formed 1776 Spirits Company. The company is invested in providing the experience and resources that both brands require including, distribution expansion, marketing spirits, and developing innovative variants

American Harvest Vodka

American Harvest Vodka and Beach Whiskey will both be supported with a national marketing platform, to market and merchandise the brand. Along with that, there will be media buys and partnerships that include monthly subscription services to deliver craft spirits directly to consumers’ doors.

Island Coconut

The organic vodka is handcrafted in Idaho in small batches. American Harvest is made from organic Rocky Mountain wheat, certified organic ingredients, and water from the Snake River Plain. It leaves behind a smooth and silky spirit that has a crisp taste. Beach Whiskey comes in two unique flavors: Island Coconut and Bonfire Cinnamon. Both expressions have a mixing ability that allows the consumer to create cocktails and discover new ones. It stands apart from others due to its distinctly smooth and round mouthfeel.

Bonfire Cinnamon

Rebecca Running, beverage distribution expert, will serve as CEO of 1776 Spirits. She has over 30 years of experience including, her recent role as President and General Manager for Los Santo International.

“American Harvest Vodka is poised to appeal to today’s market of thoughtful, value-driven individuals.  I see this fully American-made, award-winning, USDA-certified organic spirit that can compete strongly with other American vodka incumbents and attract consumers with its distinctly smooth and silky profile that finishes with a crisp, clean taste,” said Rebecca Running, CEO of 1776 Spirits. “Meanwhile, Beach Whiskey will attract a younger demographic that’s culturally diverse, female-forward, and passionate about an active outdoors lifestyle and provide them with a product that’s the perfect complement to daytime and nighttime drinking experiences.”

Adelman will also bring his extensive knowledge and hand to the table. He has implemented strategies and resources to help accelerate brand growth. Adelman has been involved with Empathy Wines, Constellation Brands, Juice Press and serves as the Lead Investor and Director of Wheels Up.

“There are extensive opportunities ahead to accelerate growth for these compelling brands and I’m thrilled to have Rebecca’s leadership and track record in place here to execute this vision and continue building a strong presence in the marketplace,” said David Adelman, founder of Darco Capital.

The post 1776 SPIRITS ACQUIRES OWNERSHIP OF NEW BRANDS appeared first on Chilled Magazine.

Source: Mixology News

‘Pink gin’ originated as Plymouth gin with a dash (or two) of Angostura bitters.

It came about in the 1800s to cure seasickness by the Royal Navy. Sailors then added bitters to the low-quality gin to make it taste better, yielding its alluring pink color which is now garnering attention in the States centuries later.

These days, pink gins gain their blush hue from one of two add-ins: artificial coloring or all-natural fruit. Applying false colorings – might bring “pink” to the drink – but also alters the once clean gin with extra sugary ingredients. Utilizing fresh reddish fruits, such as strawberries and rhubarb makes for a pleasant palate, creates an appealing tone, and ultimately lifts the quality to luxury within the pink gin category.

Strawberries

Strawberries

Sometimes pinkness comes completely from sweet strawberries adding a soft attractive hue without overpowering other natural botanicals. Ideally, firm strawberries are dropped in the standard distillation process, then further strawberries are steeped in the distillate (post-distillation) to produce a faint rosé wine tint. In addition to seed-studded strawberries (and mandatory juniper berries), hand-forged botanicals like lavender, lemon verbena, orange blossom, and pink peppercorns unite to round out the palatable flavor profile.

Rhubarb

Rhubarb

Rhubarb is technically a vegetable but is legally a fruit in America. And unlike other fruits, rhubarb’s color is not an indication of ripeness or sweetness. Led by the “rosé-all-day” phenomenon, reddish rhubarb deepens many sophisticated pink gin offerings. The robust addition accentuates the shell-pink color and complements any mouth-watering citrus flavor with its tart smack. Either a fizzy Spritz or flushed Martini variation can easily elevate perfumy, pink gins.

Rose Water

Rose Water

Fragrant rose water is formed by vaporizing rose petals – a method used for thousands of years, mainly in the Middle Ages (originating in what is now Iran) and implemented in certain gin distilleries worldwide. While pungent notes of spices and berries peek through purified gin, rose water delivers subtle scent with a rosy touch. Usually during distillation, rose hips are added to soften herbal ingredients (especially obligatory juniper), then the liquid encounters a gentle infusion of rose water. Lastly, it embodies pink- and plushness in an upright bottle, before poured and appreciated.

Rosé Martini

Rosé Martini

Ingredients:

• 1 1/2 oz. Salcombe Gin ‘Rosé Sainte Marie’
• 1/4 oz. rosé vermouth
• splash of elderflower liqueur
• splash of grapefruit juice
• Orange peel

Preparation: Chill a martini glass with ice and set aside. In a mixing glass, add gin, rosé vermouth, elderflower liqueur, grapefruit juice and ice, and stir for 30 seconds. Empty the ice from the martini glass. Double strain the cocktail into the glass. Garnish with a twist of orange peel.

Rosé Negroni

Rosé Negroni

Ingredients:

• 1 oz. Salcombe Gin ‘Rosé Sainte Marie’
• 1 oz. rosè vermouth
• 1 oz. Londinio Aperitivo
• Lemon peel

Preparation: In a mixing glass, add plenty of ice. Add Rosé Sainte Marie, verrmouth and aperitivo. Stir gently. Strain into a chilled Nick & Nora glass. Garnish with a twist of lemon peel on the side of the glass.

The post WHAT MAKES PINK GIN PINK?  appeared first on Chilled Magazine.

Source: Mixology News

Happy National Margarita Day!

This sweet, spicy, tangy cocktail is loved by so many, so it makes sense why there is an entire day to celebrate the drink. We’ve put together four of our favorite Margaritas for you to make in celebration. Get the tequila ready and let’s get to shaking.

The Smoked Blueberry Margarita

The Smoked Blueberry Margarita

This easy-to-make margarita will be just the thing to sip on after a long day. 

Ingredients:

• 1 oz. Cointreau
• 2 oz. Mezcal
• 1 oz. Fresh Lime Juice
• 5-7 Smoked Blueberries

Preparation: Place washed berries on a cookie sheet and smoke on the grill for 15 minutes. Add berries and Cointreau to tin and gently muddle.  Add remaining ingredients with ice and shake. Fine strain over ice into a rocks glass. Garnish with speared roasted blueberry and rosemary sprig.

Margarita Caliente

Margarita Caliente

This sweet passion fruit margarita has just the right amount of smokiness from chipotle Tabasco. Double the recipe and share it with a friend!

Ingredient: 

• 1 1/2 oz. Patrón Silver
• 1 oz. Patrón Citrónge Orange
• 1 oz. Fresh Lime Juice
• 1/2 oz. Passion Fruit Syrup
• 4 dashes Chipotle Tabasco
• 2 bar spoons Orange Marmalade
• Orange twist for Garnish

Preparation: Combine all ingredients in a cocktail shaker with ice and shake to chill and texturize. Strain into a double old-fashioned glass with a large ice cube. Garnish with an orange twist.

Lobos 1707 Margarita

Lobos 1707 Margarita

An easy, at-home cocktail to make that will be just as delicious if you ordered it in a restaurant. This take on a traditional Margarita will become your new favorite!

Ingredients

• 2 oz. Lobos 1707 Joven
• 1 oz. Fresh Lime Juice
• 1 oz. Pineapple Juice
• 1/2 oz. Agave Simple or Simple Syrup
• 2 thin slices of Jalapeños
• Tajin or Salt Rim (optional)

Preparation: Add all ingredients into a shaking glass. Add ice, cover, and shake for 8-12 seconds. Pour (strain if desired) into a rock glass.

Mini Margaritas

Mini Margaritas 

Recipe from Peter Callahan 

The perfect mini cocktail to serve to friends and family. This classic Margarita is just as delicious as it is cute.

Ingredients: 

• 2 parts Tequila
• 2 parts Fresh Squeezed Lime Juice
• 1 part Grand Marnier
• 1 part Water

Preparation: Shake with ice and pour neat or over ice. Garnish with a lime and cheers to National Margarita Day!

Round Barn’s Sangarita

Round Barn’s Sangarita

This mix between a Margarita and Sangria is a match made in heaven! Look no further for the perfect Margarita!

Ingredients

• 1 1/2 oz. Round Barn Distillery’s Blue Flame Agave
• 2 oz. Sour Mix
• 1 oz. Triple Sec
• Round Barn’s Flavor Trip Red Sangria

Preparation: Fill glass 1/3 way full of ice. Pour in agave, sour mix, and triple sec. Top the rest of the glass with red sangria. Squeeze 1 lime wedge into the glass. Garnish with a lime wedge.

The Lemon Basil Margarita

The Lemon Basil Margarita

This sour margarita with a refreshing taste of basil will quickly become your go-to cocktail.

Ingredients:

• 1 oz Cointreau
• 1 1/2 oz. Blanco Tequila
• 1/2 oz. Fresh Lime Juice
• 1/2 oz. Fresh Lemon Juice
• 3 Basil Leaves

Preparation: Combine all ingredients in a shaker and add ice. Shake and strain over ice in a rocks glass. Garnish with basil and a lemon wheel.

The post COCKTAILS TO CELEBRATE NATIONAL MARGARITA DAY WITH appeared first on Chilled Magazine.

Source: Mixology News

Mix up these three fresh takes on the traditional Whiskey Sour!

Subbing out your Whiskey for a new spirit is a fun way to upgrade your classic cocktail.

Disaronno Sour

Disaronno Sour

Ingredients:

• 1 1/2 oz. Disaronno Originale
• 1/2 oz. Fresh lemon juice
• 1/8 oz. Sugar syrup
• Egg white

Preparation: Shake all the ingredients with ice. Strain into a rocks glass. Garnish with a slice of lemon.

Broken Sour

Broken Sour

Ingredients:

• 2 oz. Broken Shed Vodka
• 1 oz. McGuinness Melon
• 3 oz. Club Soda
• Lime slice

Preparation: Shake all the ingredients with ice. Strain into a rocks glass. Garnish with a slice of lime.

Bribón Sour

BribónSour

Ingredients:

• 2 oz. Bribon Tequila
• 2 oz. egg white
• 1 oz. fresh lime juice
• 1/2 oz. simple syrup

Preparation: Shake all the ingredients with ice. Strain into a rocks glass. Garnish with a slice of lime.

The post MUST MIX: THREE NON-IRISH SOURS  appeared first on Chilled Magazine.

Source: Mixology News

Just because Valentines is over doesn’t mean you shouldn’t enjoy a romantic evening in with a glass of chocolate liqueur!

ChocoVine Chocolate Liqueur

ChocoVine was created to bring the perfect pairing of wine & chocolate together in a way that lowered the bitter qualities of wine while satisfying the sweet tooth of chocolate. For the last decade ChocoVine has been growing a dedicated fanbase, which is no surprise thanks to it’s easy to drink nature.

ChocoVine Chocolate Liqueur

Premium quality Dutch chocolate is masterfully blended with a full-bodied French Cabernet Sauvignon to create a liqueur that’s creamy, sweet, and silky smooth. The line currently includes four flavors: Original, which has strong, full flavors and a delicate finish. For those who like a richer chocolate flavor, the Dark Chocolate expression has a rich, full bodied profile with a powerful finish. Looking for something fruity? The Chocolate & Raspberry option is the perfect solution for any sweet tooth with added notes of fresh, ripe raspberries. Finally, the Whipped Cream expression brings the Dutch chocolate and French wine together with notes of smooth vanilla and cream for a soft, elegant finish.

ChocoVine Chocolate Liqueur

Perfect alone, over ice cream, or in cocktails, ChocoVine is the perfect weekend drink! ChocoVine makes for an excellent chocolate Martini and is fabulous mixed into a wide range of cocktails. Whether you’re celebrating a late Valentines, or just celebrating the weekend, pour yourself a chilled serving of ChocoVine!

ChocoVine Chocolate Liqueur

The post SWEETEN UP THE WEEKEND WITH THIS CHOCOLATE LIQUEUR appeared first on Chilled Magazine.

Source: Mixology News

Market leader in the mixers category, Zing Zang, has announced the addition of several new additions joining its Chicago-based executive leadership team.

The company recently launched a line of spirits-based, ready-to-drink cocktails, expanding on their line of beloved mixers. CEO Brent Albertson shared, “I am thrilled to build out our senior management team at Zing Zang as we launch our exciting new line of ready-to-drink cocktails. We have established ourselves as the leading cocktail mix brand in the U.S., and I am confident that we have the right leadership in place as we progress into our next phase of rapid growth and continue to deliver innovative RTDs and top-quality mixers. I look forward to working with these talented individuals in their new roles.”

ZING ZANG Bloody Mary Mix

The following leadership roles were appointed as announced:

• Steve Crites, Senior Vice President of Sales. Steve was formerly Zing Zang’s Vice President of Sales. Prior to Zing Zang, he was a Vice President and General Manager at Pernod Ricard USA.


E.G. Fishburne, Vice President of Marketing

• E.G. Fishburne, Vice President of Marketing. E.G. is a graduate of the United States Military Academy at West Point and a former U.S. Army Blackhawk helicopter pilot. He previously held senior marketing roles at Whole Earth Brands, PepsiCo, and Kraft Foods.
• Anne Kanne, Vice President of Operations and Analytics. Anne was formerly Zing Zang’s Director of Analytics and Category Development. Prior to Zing Zang, she was a director at Diageo North America.
• Dave Lund, Vice President of National Accounts. Dave was formerly Central Region Sales Director at Zing Zang. He is a former U.S. Army Captain and tank platoon leader, and prior to Zing Zang he was a national accounts director at Diageo North America.
• Anthony Hall, Controller. Anthony previously worked in finance roles at Cresco Labs and FreightCar America.
• Rick Lange, Off-Premise National Account Director. Rick was formerly SW Sales Director at Zing Zang, and prior to joining the company was with Diageo North America.

The post ZING ZANG ANNOUNCES NEW LEADERSHIP STAFF appeared first on Chilled Magazine.

Source: Mixology News