Monthly Archives

February 2021

BECOME A FLAVOR MASTER – MAKE YOUR OWN BITTERS

By | Mixology News

Craft Cocktail with Homemade Bitters, featured image

For as long as the cocktail has existed, bitters have played their role as a critical ingredient.

The right bitter can transform a cocktail from ordinary to extraordinary, and creating your own bitters can make that transformation even more magical.

The most significant benefit to making your own bitters, as with any home-made bar ingredient, is control. Not only can you adjust which flavorings and additives you’re working with, but you can also be sure of exactly what’s going into your cocktails. This versatility allows you to create specific flavors for the exact products you use ” consider the potential of bitters perfectly crafted for your house spirits. You can perfectly match your bitters’ notes to the notes of your whiskey and etc.

As customers return to bars and restaurants, there are a few trends to expect that custom ingredients like bitters can help you take advantage of sales opportunities. To start, after so long at home, consumers are looking for the spectacle of hospitality; having a collection of house-made cocktail enhancers will help build up the performance behind the bar. Second, with so many consumers becoming their own bartender ” custom bitters will keep them surprised. The average consumer spent the last year learning about cocktails and how to make their bar favorites, they understand how bitters transform a drink, and they’re ready to try (and spend) on new and inventive takes they can’t make at home.

Craft Cocktail with Homemade Bitters

Craft Cocktail with Homemade Bitters

Photo by Tina Witherspoon

If you’re not looking for a DIY solution, there are countless Bitters brands of all sizes creating unique flavor ranges. Along with the classics like Angostura and The Bitter Truth, there are countless other small makers building out weird and interesting new bitters blends. Even if you make you’re own, it’s worth looking into the varieties on the market as a first step in flavor research and development!

Choosing what flavors to work with is probably the hardest part of making your own bitters! There are a few ways to plan your palette; one is to start with the spirit you’ll be working with, consider its notes and what flavors would complement and strengthen it. Alternatively, start by creating something unique, and then you can create a cocktail based on your brew.

What you need:

  • Two Sterilized* 1-Quart Jars
  • High-Proof Spirit
  • Herbs, Spices, Fruit Peels, Roots and any other flavorings

Start by combining all of your spices and flavorings in one of your sterilized jars, cover with spirits, and let sit for about two weeks. During this time, you will shake the jar to agitate the mix daily. After two weeks, use a cheesecloth and a strainer to strain the spirits into a clean jar and seal. Add the solids to a small pot with water and heat; once hot, put the entire mixture back into a jar and let both jars sit for another week.

Once enough time has elapsed, strain both your spirits and water into a container together using cheesecloth to remove as much sediment as possible. If the mixture looks cloudy, strain again. Next, sweeten the mix to your liking using either a rich simple syrup, molasses, maple syrup, or even honey. Once sweetened, let the mixture sit for three more days. Finally, if desired, move to sterilized dropper bottles and get mixing!

*Although you’ll be working with a high-proof alcohol (usually Vodka or Whiskey), it’s always a good idea to take the extra time to sterilize any jars and lids you’ll be using to store product. There’s nothing worse than waiting on steeping a long product like bitter only to find that it’s been spoiled by mold or bacteria.

The post BECOME A FLAVOR MASTER – MAKE YOUR OWN BITTERS appeared first on Chilled Magazine.

Source: Mixology News

Phenomenal Spirits Creates Plans for Growth and Expansion

By | Mixology News

Karthik Sudhir, featured image

After opening its doors two years ago in 2018, Phenomenal Spirits has secured distribution for its spirits brands in France, Denmark, Poland, and the U.K.

The company formally launched Ron Izalco 10 Year Rum in the U.S. in February 2020. The launch of Ron Izalco 15 Year Cask Strength Rum and Ry3 Whiskey Finished in Rum Cask quickly followed.

Phenomenal Sprits ultra-premium brands were distributed in the U.S. and have expanded to include California, Connecticut, Maryland, Delaware, Washington DC, Alabama, and Mississippi. There are aggressive plans for expansions in place for 2021.

Karthik Sudhir

Karthik Sudhir

Karthik Sudhir, the founder of Phenomenal Spirits, said, “I am confident that we have established a solid framework that will allow for continued growth and expansion in 2021 both in the US and abroad. In addition to successfully launching three spirits in 2020, we invested in building our own fully functional blending facility that allows us to control quality and consistency while achieving scale and operational efficiency. Our aggressive plans for 2021 include continued innovations that meet untapped consumer demand, distribution growth throughout the US, and global expansion to Asia and additional European markets. We are passionately committed to bringing our amazing portfolio of spirits brands and drinking experiences to new consumers around the world.”

Sudhir created the company with the intent of invoking phenomenal moments for phenomenal people. He wanted to make handcrafted, authentic, and exceptionally high-quality spirits to fill the gap in the spirits category. From the beginning, Phenomenal Spirits have been given numerous awards that prove their superior quality and craftsmanship.

To help accomplish his mission, he assembled a team of professionals, which included Master Blender, Matt Witzig. Witzig was the co-founder and Master Distiller of Joseph Magnus Distillery.

Sudhir added, “High-end spirits and rum connoisseurs are eager for new expressions that are complex yet beautifully balanced and fill an untapped need in their drinks repertoire. Ron Izalco 10 Year is a 43% ABV full-bodied rum that is less sweet than competitive offerings. It is straight-aged 10 years in ex-bourbon barrels utilizing Solera aging and perfectly suited for sipping or enjoying in high-end craft cocktails. Ron Izalco 15 Year Cask Strength is an unrivaled blend of Spanish-style rums straight-aged for a minimum of 15 Years & crafted with no sugars or additives.

It was created to provide connoisseurs with a pure and authentic rum drinking experience. RY3 Whiskey is an exquisite blend of 3 phenomenal whiskeys, 3 handpicked mash-bills, and 3 distinctive aged statements finished in vintage rum casks. RY3 Whiskey offers drinkers an unparalleled sipping experience of silky-smooth rye and layers of fruity and complex notes from the rum barrels.”

The post Phenomenal Spirits Creates Plans for Growth and Expansion appeared first on Chilled Magazine.

Source: Mixology News

It’s the New Bitter – Hops in Cocktails

By | Mixology News

It’s the New Bitter – Hops in Cocktails

What do bartenders, distillers, and craft brewers have in common?

They love to be creative, innovative, and cutting-edge. Recently, it seems, they also share an affinity for the bitter taste of hops. I’m not talking about your run-of-the-mill beer cocktail here. I’m talking about cocktails that bypass beer and incorporate hoppy bitterness directly into the drink. Sometimes that process begins with distillers who infuse their spirits with hops, but often it’s the bartender and mixologist creating hoppy cocktail concoctions right in the bar.

“Hop Scotch” from Park Avenue Autumn in New York City

“Hop Scotch” from Park Avenue Autumn in New York City

Photo Courtesy of “Park Avenue Autumn,” New York

Take, for example, the “Hop Scotch” from Park Avenue Autumn in New York City, which is a combination of blended Scotch whiskey and homemade Citra hoop-infused honey. Bryan Schneider, bar director of Fourth Wall Restaurants, who owns Park Avenue Autumn, remarked on the making of Hop Scotch:

“We make a tea with whole cone Citra hops and boiling water then we stir in an equal amount of honey to make the syrup. The hops element is definitely subtle. The cocktail is a boozy cocktail modeled after a Scotch Old Fashioned, with the hops serving as the bitter element to complement the scotch and honey.”

Hop Scotch

Ingredients:

  • 2 oz. Blended Scotch, such as Black Bottle or Monkey Shoulder
  • 1/2 oz Hop Infused Honey*

Preparation: Stir in mixing glass. Strain over a large ice cube. Garnish with a lemon and orange peel.

*Hop infused honey

  1. Add 1 cup water, and 1/4 cup packed whole cone Citra Hops to a pot
  2. Bring to boil, and stir in 1 cup honey. Turn off heat, and let cool 10 minutes.
  3. Strain off hops through a fine mesh strainer.

"Hop Gun" from Headquarters Beercade in Chicago

Hop Gun

Photo Courtesy of “Headquarters Beercade,” Chicago

Of course, when it comes to hops, most craft brewers deal with them on a daily basis. Many of those brewers are also experimenting with hops-infused cocktails, too, such as Headquarters Beercade in Chicago. They offer “Hop Gun,” with Citra hop-infused Ford’s Gin, grapefruit liqueur, and lemon.

Tim Williams, HQ Beercade’s mixologist, commented, “The idea started with ‘beer cocktails.’ I took all of the most common flavor descriptors for recognizable, approachable styles and looked to see how I could turn them into cocktails. It’s shamefully easy to make: We let the hops sit in the gin for about a half an hour and then, we double strain the hops out, through fine mesh and cheesecloth. Citra [has] a really clean, distinct, recognizable flavor. The bitterness from the hops is pronounced, but still plays well with grapefruit and lemon and the bite from the gin. It’s still really juicy and refreshing, but it’s definitely bitter.”

Hop Gun

Ingredients:

  • 2 oz. Citra Hop-infused Ford’s Gin
  • 1/2 oz. Combier Grapefruit Liqueur
  • 1/2 oz. Simple Syrup
  • 1/2 oz. Lemon Juice

Preparation: Combine all ingredients, shake and strain into a collins glass. Pack with crushed ice, garnish with grapefruit wheel.


Rhubarb Rise from Wisconsin’s Quince & Apple

Rhubarb Rise

Photo Courtesy of “Quince & Apple,” Madison, Wisconsin

For something truly unique, though, head to Madison, Wisconsin’s Quince & Apple, where they make a rhubarb syrup infused with Citra and Hallertau hops. It’s perfect as a cocktail mixer in their Rhubarb Rise.

Matt Fehsenfeld, one-half of the husband-wife team that created Quince & Apple, stated,

“We experimented with a wide range of varietals, steep times and temperatures, pellets vs whole leaf as well as a few other variables. We were shooting for nice grapefruit and herbal notes, with only a little bitterness, and it was these two hops together that allowed us to get it just right.”

You can purchase 250ml of Rhubarb syrup shipped to you for $13.50 (or 1000ml for $47.50). The website notes that the syrups “are shelf-stable, so they’ll last indefinitely unopened, and 6-8 weeks or longer once opened if refrigerated.”

Rhubarb Rise

Ingredients:

  • 2 oz. Tequila, such as Casadores
  • 1 1/2 oz. Rhubarb Hops Syrup
  • 4 oz. Fresh Squeezed Orange Juice
  • 1 oz. Club Soda

Preparation: Pour tequila and orange juice into a highball glass with ice. Stir. Add rhubarb syrup alongside of glass, allowing it to sink to the bottom. Carefully top drink with club soda. Garnish with a cherry or orange slice.

Many bars offer cocktails on a limited basis, notably due to the seasonal availability of certain hop varieties or the nature of the cocktail itself. Nevertheless, it is that same variety and seasonal freshness that has provided another chapter in the latest round of cocktail invention.

However, if your nearby bar or brewery has nothing hoppy on its cocktail menu, you have other options. You can select from an increasingly large selection of hops-infused spirits, hops-infused sodas and mixers, or even have hops shipped directly to your home.

The growing number of hops-infused cocktails is truly astounding. Hops have added a new dimension to the already exploding world of distillation cocktail experimentation. That leaves only one question…

Are you ready to “hop” on board?

The post It’s the New Bitter – Hops in Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: Butternut Squash Pimms

By | Mixology News

Butternut Squash Pimms, featured image

Norton Christopher has been in the restaurant industry since 1999.

He is currently the beverage director for Pardos Restaurant Group on the Northshore of Lake Pontchartrain in South Louisiana. He is part of the Chilled 100 group in the Louisiana market.

When the colder weather hits, Norton craves butternut squash. He inspired his cocktail around this winter vegetable.

Butternut Squash Pimms

Butternut Squash Pimms

Butternut Squash Pimms

Ingredients: 

  • 1 1/2 oz. Butternut Squash infused Pimms Liqueur*
  • 3/4 oz. Barrel-aged Drumshanbo Irish Gin (Can substitute with regular Drumshanbo)**
  • 1/2 oz. Culantro Syrup***
  • 1/2 oz. Lemon Juice
  • 1/2 Lime Juice
  • Dry Ginger Beer (Q Tonic)
  • 5 dashes of Angostura Bitters
  • 2 sprigs of African Blue Basil

Preparation: Combine all ingredients, except for one sprig of African blue basil and the ginger, into a shaker. Shake and double strain into a Collins glass. Fill with ice and top with a dry ginger beer. Garnish with African blue basil and a piece of charred butternut squash****.

*Barrel-Aged Drumshanbo

Cure barrel by following barrel instructions. Fill the barrel to the top with Drumshanbo and age for at least 30 days. Check once a week after that until the level of preferred age is reached. Empty barrel and store in repurposed bottles.

**Butternut Squash Pimms Liqueur

Ingredients: 

  • 300g Roasted butternut squash
  • 1-liter Pimms Liqueur

Preparation: Place ingredients into an airtight container and infuse for 72 hours. Strain out the butternut squash and store it in a repurposed bottle.

***Culantro Syrup

Ingredients: 

  • 400g Water
  • 400g Sugar
  • 30g Culantro (can substitute cilantro if culantro is unavailable)

Preparation: Combine all ingredients into a pot and bring to a very low boil. Cook for 5 minutes then take off the heat and let steep until completely cool. Strain out the liquid.

****Roasted Butternut Squash

Cut up the desired amount of squash, toss with olive oil and salt. Bake at 400 degrees for 15 to 20 minutes until roasted through but still firm. To char for the garnish either place under broiler or use a brûlée torch. The natural sugars will caramelize and char.

The post Drink of the Week: Butternut Squash Pimms appeared first on Chilled Magazine.

Source: Mixology News

10 GALENTINE’S DAY COCKTAILS         

By | Mixology News

Chocolate Covered Strawberry Martini, featured image

You deserve a night in with your best girlfriends, sipping on drinks and eating some chocolates. 

Galentine’s Day is the day to honor female friendships! February 13th marks this special day, and there’s no better way to celebrate than surprising your friends with your cocktail making.

Whether you are going out to dinner, having an epic slumber party, or snacking on a charcuterie board, these cocktails are easy and perfect for the occasion.

Gather the most special people in your and shake up something delicious.

Be My Bellini

Be My Bellini

Be My Bellini

(By Manny Hinojosa)

Ingredients: 

  • Champagne
  • 1 oz. The Perfect Purée Peach Ginger blend, thawed
  • Fresh Peach Slices and Lemon Peel

Preparation: Add Peach Ginger blend to a champagne flute, top with champagne. Garnish with lemon peel and peach slices.


Straw-Peary Beret

Straw-Peary Beret

Straw-Peary Beret

(By Cody Goldstein, @muddlingmemories)

Ingredients: 

  • 2 oz. Gin
  • 3 oz. Pear Juice
  • 1 oz. Hibiscus Strawberry Syrup
  • 1/2 oz. Lemon Juice
  • 3 sashes Hella Co. Orange Bitters
  • Charge with Champagne

Preparation: Combine ingredients, minus champagne, in a cocktail shaker. Shake and pour in a wine glass over ice. Top with champagne and serve.

*Hibiscus Strawberry Syrup

  • 1 oz. The Perfect Purée Strawberry Puree, thawed
  • 4 oz. hibiscus tea

Stir to combine ingredients.


Broken Valentine’s Martini

Broken Valentine’s Martini

Broken Valentine’s Martini

Ingredients:

  • 1 1/2 oz. Broken Shed Vodka
  • 1 1/2 oz. Passion Fruit Nectar
  • Champagne or Prosecco
  • Garnish: Slice of Passion Fruit

Preparation: Add all ingredients into a shaker with ice. Shake and strain into a martini glass. Top with a splash of either Champagne or Prosecco and garnish with a thin slice of Passion Fruit.


Korbel Honey Grapefruit Mimosa 

Korbel Honey Grapefruit Mimosa

Korbel Honey Grapefruit Mimosa 

(By Natalie Migliarini, @beautifulbooze)

Ingredients: 

  • 4 oz. Korbel Brut Rosé
  • 3 oz. Fresh Ruby Red Grapefruit Juice
  • 1/2 oz. Honey Syrup

Preparation: Add grapefruit juice and honey syrup to a flute. Stir, then top with Korbel Brut Rosé. Garnish with candied ruby red grapefruit peel.


Chocolate Covered Strawberry Martini

Chocolate Covered Strawberry Martini

Chocolate Covered Strawberry Martini

Ingredients:

Preparation: Dip the rim of a martini glass into simple syrup, then dip into red and white sugar. Combine all ingredients into a shaker over ice. Shake and strain into a martini glass.


Some Like It Hot 

Some Like It Hot

Some Like It Hot 

Ingredients:

Preparation: Combine Bourbon Cream and Jalapeno Syrup into a coffee mug. Top with Hot Coffee, leaving space at the top. Stir and top with a heaping spoon of Marshmallow Fluff.

*Jalapeno Syrup

Combine 1:1 Sugar: Boiling Water with Jalapeno slices. Cook for 10 minutes over medium heat. Once slightly thickened, remove from the stovetop and let cool and strain.


Diplomático Raspberry Drop 

Diplomático Raspberry Drop

Diplomático Raspberry Drop  

Ingredients: 

  • 45 ml Diplomático Mantuano
  • 20 ml Rosé Wine
  • 1 tbsp. Raspberry Jam
  • 15 ml Lemon Juice
  • 5 ml Vanilla Syrup
  • Fresh Raspberries

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


Tequila Bee’s Knees

Tequila Bee’s Knees

Tequila Bee’s Knees

Ingredients: 

  • 1 1/2 parts Hornitos® Reposado Tequila
  • 3/4-part Fresh Lemon Juice
  • 1/2-part Fresh Cranberry Juice
  • 1/2-part Honey
  • Maraschino Cherry
  • Lemon Twist

Preparation: Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a maraschino cherry and a lemon twist.


BACARDÍ Old Cuban

BACARDÍ Old Cuban

BACARDÍ Old Cuban

Ingredients:

  • 2 oz. BACARDÍ Reserva Ocho Rum
  • 2 1/2 oz. Martin & Rossi® Prosecco
  • 4 Mint Leaves
  • 1 oz. Simple Syrup
  • 1 oz. Lime Juice
  • 2 dashes of Bitters

Preparation: Combine all the ingredients (except prosecco) in a cocktail shaker with ice. Shake vigorously. Double strain, and top with prosecco. Garnish with a mint leaf float.


Watermelon Inferno

Watermelon Inferno

Watermelon Inferno

Ingredients:

  • 1 1⁄2 oz. Lobos 1707 Mezcal 
  • 3⁄4 oz. Orange-Flavored Aperitif
  • 1⁄2 oz. Simple Syrup
  • 1⁄2 oz. Lime Juice
  • Splash of Club Soda
  • 4 Cubes of Watermelon (2” x 1”)
  • A small plate of Lime Juice
  • A small plate of Lime Salt, Mild Chili Powder, and Sea Salt Seasoning

Preparation: Dip the rim of a highball glass into the plate of lime juice and then into the plate of seasoning. Combine all ingredients except one watermelon cube into a shaker with ice. Shake together until well chilled and then pour over ice into the highball glass. Top with club soda.  Add a watermelon cube to garnish.

The post 10 GALENTINE’S DAY COCKTAILS          appeared first on Chilled Magazine.

Source: Mixology News

DID YOU FORGET YOUR VALENTINE?

By | Mixology News

Good Clean Wine, featured image

Bust out those candy hearts and get ready to pucker up.

Valentine’s Day is a magical time when you can let your sweetheart or crush know how you really feel about them. And despite the criticisms of the holiday (the pressure!), it sure is nice to treat the one you love, whether that’s your boo, or just yourself! No matter who your Valentine is, here’s a handy guide of libations and the like to indulge with this holiday.

For the classy Valentine:

St. Agrestis Bottled Cocktails

Let’s say your Valentine loves the pure class that comes with an expertly crafted cocktail. The only problem is, you don’t have a clue how to make one. Let the boys from St. Agrestis help you out. Based in Brooklyn, New York, the small company is all about Italian aperitivi and digestivi, and considering it’s the brainchild of brothers Louie and Matt Catizone, the son of an Italian father and Brooklyn mother, you know you’re in the right hands. Their line, which includes a delectable amaro and a to-die for spritz, it’s their bottled Negroni, pre-made for your convenience!, that could be just the thing to win over your sweetheart this holiday.

StAgrestis.com

St. Agrestis Bottled Cocktails

St. Agrestis Bottled Cocktails


For the classic Valentine

Omnom Chocolate

If you’re looking for a traditional Valentine gift that’s a cut above the rest, may we suggest a gourmet bar of chocolate to sweeten things up? Since it’s a special day, Hershey’s won’t cut it: check out Omnom, the thoughtful company based in Reykjavík, Iceland. Proudly sustainable and using single-origin beans, Omnom’s arty packaging and distinct flavors (Raspberry, Coffee and Caramel among them), make it a bite above the rest. You could also wow your Valentine with their mouthful of a bar dubbed: Superchocoberrybarleynibblynuttylicious.

OmnomChocolate.com

Omnom Chocolate

Omnom Chocolate


Dano’s Tequila

When it comes to spirits, you also can’t get more traditional than a quality bottle of tequila. Say goodbye to Jose Cuervo and hello to Dano’s. Hailing from Steamboat Springs, Colorado, Dano’s is made with 100 percent agave with 0 additives. Even better, its expansive line includes Blanco and Reposado variations, as well Pineapple and Jalapeno for all those sweet yet spicy lovers out there.

DanosTequila.com

Dano’s Tequila

Dano’s Tequila


For the party-animal Valentine

‘Merican Mule Fire Mule

Speaking of spicy-sweet, let us introduce you to the canned concoction appropriately known as the Fire Mule.  Just launched in December as a part of the ‘Merican Mule line and available for a limited time, the unique drink combines Bourbon whiskey, proprietary ginger beer and all-natural cinnamon, creating a wild trio that’s enough to make Valentine’s a party day. Its inventiveness was not for a lack of trying: created by three friends (Dean Mahoney, Pete Weil and Steve Pawlik), the trio perfected the Mule line after seven months of research and 70 different iterations.

MericanMule.com

'Merican Mule Fire Mule

‘Merican Mule Fire Mule


For the jaded Valentine

Yebiga Rakija

For those unacquainted, Rakija is a favorite spirit of the Balkan region and for good reason.  Beloved for generations, this fruit brandy was typically next-to-impossible to find in the United States. Yebiga has set out to change that, proudly making available a 100 percent true Balkan Rajika for the American marketplace once and for all, perfected through decades of family distillation. As a result, even the most jaded drinkers and cocktail mavens will be taken aback if you bust out a bottle of it to celebrate Valentine’s Day.

Yebiga.com

Yebiga Rakija

Yebiga Rakija


 

For the low calorie Valentine

Stewart’s Spiked Seltzer

For some low-key Valentine sips, look no further than hard seltzer. Lucky for fans of the stuff, a plethora have been flooding the market as of late, with two notable entries worlds apart. In one corner is Stewart’s, the beloved soda brand that’s been around since 1924, with a spiked seltzer that just launched last month and boasting flavors like Root Beer, Orange Cream and Black Cherry. Its homey, craft vibe will make you forget about White Claw in no time.

StewartSpiked.com

Stewart’s Spiked Seltzer

Stewart’s Spiked Seltzer


Biza Sparkling Cocktails

But if you’d rather warm up this chilly winter and transport yourself with a seltzer that has tropical undertones, take a sip of Biza’s line of sparkling cocktails will be your one-way ticket to paradise without the passport. Slightly sweet, what sets Biza apart are its unique flavors, Coconut Pineapple and Pomegranate Vanilla among them. All you’d be missing is a tan.

BizaCocktails.com

Biza Sparkling Cocktails

Biza Sparkling Cocktails


For a wine-soaked Valentine

Good Clean Wine

Of course one can’t go wrong with a bottle of wine, a chic option for both a day and night packed with love. And with a bevy of clean wines hitting the market, you have plenty of options. One star of the recent trend is Good Clean Wine,  a company that prides itself on few to no additives, a natural process and minimal intervention while also using Italian winemaking traditions and grapes. The result is an extremely drinkable smooth wine served up in a modern bottle, all designed for a healthy lifestyle.

GoodClean.Wine/

Good Clean Wine

Good Clean Wine


Goverre Portable Wine Glasses

Finally, you can’t drink wine this Valentine’s Day without the proper vessel. That’s where Goverre comes into play and their unique brand of wine cups you can enjoy at home or on the go. Made with real glass, protected by a silicone sleeve and outfitted with an easy drinking lead, Goverre’s loveliest attributes are its gorgeous colors and designs on every cup whether lavender, mint or pink leopard. Cheers to that.

Goverre.com

Goverre Portable Wine Glasses

Goverre Portable Wine Glasses

The post DID YOU FORGET YOUR VALENTINE? appeared first on Chilled Magazine.

Source: Mixology News

BRINGING BIG CITY VIBES TO A FAMILY FRIENDLY SETTING

By | Mixology News

Tommy's Tavern + Tap, featured image

Blending a “big city” atmosphere with suburban charm, the Bonfiglio family hasn’t let the pandemic get them down.

Tommy Bonfiglio, Owner of New York-New Jersey-based Restaurant Group Triple T Hospitality offers two concepts: Tommy’s Tavern + Tap and Tio Taco + Tequila Bar.  He went into the pandemic with three locations and by the end of the pandemic he will have ten full-service restaurants in his Triple T Hospitality Group portfolio.

What was the inspiration behind Tommy’s Tavern + Tap and what can guests expect when they visit the various locations?

Thomas Bonfiglio

Thomas Bonfiglio

Tommy’s Tavern + Tap is a family-owned and operated brand, so that type of experience comes through from the moment a guest walks into any of our five locations (soon-to-be eight with the upcoming launches of our Morris Plains, Bridgewater and Edgewater, New Jersey locations), to the moment they depart the restaurant. It was actually my wife, Yvette, who was the original inspiration behind the Tommy’s Tavern + Tap concept.

Since the time our daughters, Andrea and Christina, were young, Yvette has always been a proponent of “at-home hospitality.” We’d often host gatherings for our family and friends and Yvette would prepare incredible dishes and signature cocktails that were a hit for all who attended. She has always been the ultimate hostess and we wanted to replicate that experience for Tommy’s Tavern + Tap guests, just to a much larger degree. For us it was first about finding the right staff that embodied our “family-first” values and who we knew would treat our guests like family and feel comfortable letting their authentic personalities shine.

Beverage Director - Mike Spence

Beverage Director – Mike Spence

The atmosphere at Tommy’s is very on-trend, yet very comfortable for guests of any age group. The restaurant combines the simplicity of a classic sports bar with a refined, warm and welcoming environment. There is truly something for everyone at Tommy’s, whether it’s pizza night for the kids on a Friday or sushi night for the couple at the next table who’s celebrating their anniversary. Tommy’s menu items are innovative and are complemented well by an elevated bar program, which includes everything from seasonal craft cocktail specials to exclusive Bourbon blends and over 24 rotating beers on tap. What sets us apart, in terms of food and beverage quality, is our three innovative-scratch kitchens, each divided within the restaurant for an authentic industrial look and authentic taste.

Tommy's Tavern Interior

Tommy’s Tavern + Tap Interior

Each kitchen operates independently to ensure that the food that is prepared is of the utmost quality. Our culinary and beverage teams collaborate constantly, as they work to create the best possible menu items for our guests. From beverage pairings to the latest seasonal specials, we work in tandem as an operation. Quality doesn’t come without collaboration. We stay ahead of the curve when it comes to trends and we really feel that we give our customers a taste of the big city in the suburbs. Even with things as basic as outdoor space, we chose to kick things up a notch. At many of our Tommy’s Tavern + Tap locations, we have outdoor cabana set ups, which adds to the elevated F&B experience. “Tommy’s is a vibe” as many have said and it is our number one priority to create a memorable experience for each and every one of our guests.

Tio Taco Tequila Margarita Flight

Tio Taco Tequila Margarita Flight

Tell us about Tio Taco + Tequila Bar. What was the inspiration for that concept? 

Tio Taco + Tequila Bar (located in Edison, New Jersey with two new openings in Marlboro and Clifton, NJ in 2021) is Triple T Hospitality Group’s newest bar-forward restaurant concept. The restaurant opened in the middle of the pandemic (Fall 2020) and just recently, we closed the deal on a second location in Marlboro, New Jersey that will open in March and another in Clifton, NJ. Like Tommy’s, this restaurant stays true to our family-first mantra and is an elevated take on classic Mexican street food, featuring rotating specials that are on par with the latest culinary and beverage trends. We wanted to find a balance between authentic fare and twists on cult favorites (like our house-made chile truffle corn guacamole, for example).

Tio was also a very special beverage project for us, as our bar has been set-up to house over 100+ tequilas and mezcals. The cocktail menu offers everything from colorful frozen margarita flights featuring hand-squeezed fresh citrus flavors (probably our best-selling cocktail menu item) to a Mexican spin on the classic Old-Fashioned. It was an exciting moment for us this Fall, following our launch, when Dwayne “The Rock” Johnson gave a special shout-out to Tio Taco + Tequila Bar on Instagram for our “Sandia Smash” cocktail, which incorporates his fantastic Teremana brand. It’s great to have like-minded partners, big and small, who have supported us on our journey.

Talk to us about the beverage programs.

Both Triple T Hospitality Group restaurants (Tommy’s Tavern + Tap and Tio Taco + Tequila Bar) are bar-forward concepts and have about a 70:30 beverage to food ratio. When I first started on this journey, I really wanted to develop a beverage program that offered something for everyone. After all, we offer dishes that fit everyone’s food palette, so why shouldn’t we do the same with beverage. Consistency is key in this business. What I didn’t want to happen was our guests coming to dine with us and see a cocktail menu that was outdated and lacked any type of creativity. We are lucky to have an in-house Beverage Director, Mike Spence, who, like me, believes in the classics, but also believes in the power of kicking things up a notch. The cocktail menus feature everything from seasonal specials to a selection of over 24 local and national beers on-tap.

We are also known for the partnerships we have developed with a variety of national and regional brands, from Patron Tequila to NJ-Based Penelope Bourbon, and have worked with them to develop signature liquor blends that are exclusive to Tommy’s Tavern + Tap. We also found that a lot of people are extremely connected to Whiskey and Bourbon culture, so we developed a premium whiskey room at our Sea Bright location, that creates a nice separation from the bar that’s in our main dining room. Nightlife was also important for us as a brand.

Not everyone is able to make it to the restaurant for a meal; some people want to get together with family or a group of friends and have some cocktails. We wanted to create a vibrant atmosphere that caters to the needs of the “individual bar scene,” as well. For example: Freehold, NJ’s Tommy’s Tavern + Tap has become a staple in the state for a premium cocktail experience, coupled with entertainment by leading DJs in the area and cabanas that make you feel like you’ve just been transported to Miami, Florida.

You work with local brands- like the NJ-based Penelope Bourbon—tell us about this partnership. 

We are firm believers in supporting local brands. Sure, we have fantastic partnerships with global brands, as well, but at the end of the day we are a family-owned business. I like to call ourselves “mom and pop meets corporate in a blender,” so for us, if we can support entrepreneurs in our local community or region, it is a win all around. The fantastic thing about Penelope Bourbon, is that, like us, they have grown their brand extensively over the last few years, so there was an organic fit from the start.

What our Beverage Director, Mike Spence, has been able to do is work with their team to develop signature blends that are exclusive to Tommy’s Tavern + Tap, as a brand. We literally got into ‘master distiller’ mode for this project. The Penelope Bourbon bottles at our main bars and in the whiskey and bourbon room say “selected by Tommy’s Tavern + Tap,” so it’s nice to have our brand stories connected to one another for all to see.

Tell us more about your whisky and bourbon room.  

At Tommy’s Tavern + Tap in Sea Bright, we created a special Whisky and Bourbon Room, that’s custom-made from reclaimed wood salvaged from within our historic building. It features specialty whiskeys of all kind (including the bottles we created in partnership with Penelope Bourbon), beautiful Shrewsbury River water views and of course, more taps. Along the riverside, the backyard area (just off the whisky and bourbon room) has cabanas for relaxation and enjoyment, corn-hole and a covered porch to enjoy outdoor dining all year round.

How have you been coping with the COVID-19 pandemic and all of the new parameters in place?

COVID-19 has been eye-opening for all of us in the business world and I knew that my group (Triple T Hospitality Group) and the restaurants/bars within our portfolio, Tommy’s Tavern + Tap and Tio Taco + Tequila Bar, were too important to give up on, not only to my family and the tremendous businesses we have built from the ground up, but to the local communities that depend on us for quality fare, good value and the staff that has created a warm and family-friendly service culture. As a restaurant group owner, I can’t stress enough the importance of learning to pivot on a daily basis and becoming extremely flexible and adaptable during setbacks that are completely out of our control.

If it weren’t for my team and I working to restructure our budget, immediately, once we got word of COVID-19 and getting creative with limited menus, food and beverage variety, and tighter inventory (reduced food and beverage inventory that is not selling right now), we would have been in deep trouble. We would not be able to maintain the dynamic service culture and multi-generational atmosphere that has worked so well over the years if it wasn’t for making some big, critical decisions in the moments. Six months from now, if the lights go back on at 100% occupancy and we don’t have our service culture and majority of our team in place, then we are missing an integral part of what makes us “us” and the ability to be a successful operation.

For Triple T Hospitality Group, the pandemic gave us two opportunities we never thought we would have: 1) obtaining bullseye real-estate properties that haven’t been available in over twenty years and will give us the opportunity to open new restaurants this year and 2) bringing new talent onboard, who were previously employed by big-city restaurant groups. I am proud to say that we have been able to keep our entire team on-staff and have also created new jobs in the industry, as we continue to open new restaurants/locations. We went into the pandemic with three locations and we are coming out of it with ten!

Talk to us about being a family-owned group.

There is nothing like it. To get to work alongside my family each and every day is a blessing. I started this business when my girls were getting older (they’re both now in their late twenties), so it was a proud father moment when my girls started working alongside me in the business and continue to do so. As I mentioned earlier, family is at the core of who we are as a brand, so it has allowed us to bring on employees who have the same inherent values as we do, believe in the brand and want to grow with us. We also dine at our own restaurants quite often, when we are not working. This is not a concept where we just put our name on it and hope for the best for our guests. We believe in this family brand we set out to build and it is an honor getting to see the staff every day and also order a drink and indulge in some food. It’s that “at home” lifestyle we wanted to create and it’s still in place for us.

The post BRINGING BIG CITY VIBES TO A FAMILY FRIENDLY SETTING appeared first on Chilled Magazine.

Source: Mixology News

CLINK, CLINK! LET’S DRINK PINK!

By | Mixology News

Monin Strawberry Rose Syrup featured image

We’re all upping our Pink Drink game this time of year!

With winter stretching out before us, who couldn’t use a little dose of bright color and beautiful flavor, especially in the form of a cocktail!

When looking to add a punch of color to your drinks, there are plenty of directions you can go, but one of our favorites is by using a high-end syrup. A splash of a gourmet syrup makes creating extraordinary cocktails a breeze, and they help ensure each round you make is just as delicious and consistent.

Monin Dragon Fruit Syrup

Monin Dragon Fruit Syrup

When working with Monin products, you can be sure you are pouring in a high-quality ingredient that contains flavors sourced from all across the world. You can also mix with peace of mind, knowing that you’re working with a label that prides itself on producing as many clean (free of artificial ingredients) products as possible. Almost all of the syrups in the vast Monin portfolio are clean label and many tout the GMO Free, Kosher and Gluten Free claims as well.

Just in time for Valentine’s Day, the company has launched a new clean label flavor to their syrup collection, Strawberry Rose. The fruity-floral is Monin’s 2021 Flavor of the Year, leading the ongoing trend of floral in the food and beverage industry. Monin shared studies showing one in three consumers intended to purchase a Strawberry Rose flavored beverage indicating a promising level of purchase intent. Additionally, a study showed that 50% of consumers are interested in flavor palettes featuring a fruit and floral combination. The syrup itself is dynamic and versatile, working well in cocktails, mocktails, teas, as well as lattes.

The romantic flavor joins the queen of flowers with ruby red strawberries for a sophisticated syrup that can be used all year long. It’s important to note that along with being excellent in cocktails, it’s perfect for low-and-no ABV drinks that help you upsell to anyone who might not be drinking.

But, back to your pink drinks, if you’re looking for something that tickles another flavor tastebud, Monin’s Dragon Fruit syrup delivers brilliant color and bold taste. The bright pink syrup is an authentic representation of the exotic Southeast Asian fruit, which is known for its unique strawberry and pear like taste. Pacific Rim-inspired flavors such as dragon fruit have been trending for the last few years, with a +200% growth rate on menus since 2016. While it’s easy to imagine this in a summer beverage, demand for the pink flavor lasts throughout the year, making this February 14th the perfect day to start capitalizing!

To help get you find inspiration for your Valentine’s menus, here are  a few cocktails to try out!

Strawberry Rose Cosmo

Strawberry Rose Cosmo

Strawberry Rose Cosmo

Ingredients:

  • 1/2 oz. Monin Strawberry Rose Syrup
  • 1 oz. vodka
  • 1/2 oz. triple sec
  • 1/2 oz. fresh lime juice
  • 3/4 oz. grapefruit juice

Preparation: Chill cocktail glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled cocktail glass. Garnish.


Strawberry Rose Spritz (Low ABV)

Strawberry Rose Spritz (Low ABV)

Strawberry Rose Spritz (Low ABV)

Ingredients:

  • 1/2 oz. Monin Strawberry Rose Syrup
  • 1 1/4 oz. Aperol Aperitif
  • 1/4 oz. fresh lemon juice
  •  4 oz. Prosecco Sparkling Wine

Preparation: Combine ingredients in shaker in the order listed, except Prosecco. Cap and shake vigorously. Strain into an iced filled wine glass. Top with Prosecco and garnish.


Dragon Fruit Margarita

Dragon Fruit Margarita

Dragon Fruit Margarita

Ingredients:

  • 1 1/2 oz. silver tequila
  • 3/4 oz. Monin Dragon Fruit Syrup
  • 3 oz. margarita mix

Preparation: Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish.


Dragon Fruit Seltzer

Dragon Fruit Seltzer

Dragon Fruit Seltzer

Ingredients:

  • 3/4 oz. Monin Dragon Fruit Syrup
  • 1 each lime wedge; squeeze and discard
  • 6 oz. unflavored hard seltzer/sparkling water

Preparation: Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Garnish.

The post CLINK, CLINK! LET’S DRINK PINK! appeared first on Chilled Magazine.

Source: Mixology News

DRINK IN HISTORY: THE MARTINI

By | Mixology News

The Martini, featured image

Some cocktails will never go out of style and the Martini is one of them.

No matter how many flavored bourbons, clothespins garnishes, and yuzu flavored syrups there are, a Martini’s classic ingredients will always dominate in the cocktail game. Not even the latest trends can replace its basic structure.

Over the years, Martinis have become one of the best-known mixed drinks. They’re made with gin and vermouth and garnished with either an olive or lemon twist. There are a few theory’s on where this classic drink came to light.

One theory is that a Martini evolved from a cocktail called a Martinez. In the town of Martinez, California, many of the historians and inhabitants of the area claim the Martini was created during the mid-1800’s Gold Rush. It is said that a gold miner went to the local bar to celebrate his good fortune. He asked for a glass of Champagne and learned they didn’t have any. The bartender mixed up a drink with what he had on hand: gin, vermouth, bitters, maraschino liqueur, and a lemon. And bam — the Martinez was created. The drink soared in popularity and was published in the Bartender’s Manual in the 1800s.

Not everyone is convinced this is where the drink came from. The author of a book on the Martini’s creation, Barnaby Conrad III, claims the drink was invented in San Francisco. A gold miner ordered a pick-me-up drink on his way to the town of Martinez.

Whatever theory you believe, a Martini is on the menu in every bar you’ll go to. There are a few ways to order this classic drink. We all know how James Bond liked to order his. “A Martini, shaken not stirred.” The difference between a shaken and stirred Martini is the stirring method ensures the drink isn’t too watered down.

Martinis can come in different variations too. A wet Martini will contain more vermouth, while a 50-50 Martini is equal parts gin and vermouth. Dirty Martinis have a splash of olive bring and are typically garnished with a green olive. And the perfect Martini has equal amounts of sweet and dry vermouth.

Here is a classic recipe for the beloved cocktail.

The Martini

The Martini

The Martini

Ingredients:

  • 2 1/2 oz. Gin or Vodka
  • 1/2 oz. Dry Vermouth
  • Ice
  • Lemon Peel or Olives

Preparation: Chill the Martini glass before serving by placing it in the freezer. Place the gin or vodka and dry vermouth into a mixing glass. Add ice and stir for 30 seconds. Strain the mixture into your chilled Martini glass and garnish with a lemon peel or olive.

Tip: Pinch the back of the lemon peel over the Martini. Rub the peel around the rim of the glass then drop it in.

The post DRINK IN HISTORY: THE MARTINI appeared first on Chilled Magazine.

Source: Mixology News

CHILLIN’ WITH CONOR MATTHEWS

By | Mixology News

Chillin' with Conor Matthews, featured image

Born in Chicago, the singer-songwriter Conor Matthews has steadily climbed the ladder to music industry success since packing up and moving to the songwriting capital of the world, Nashville, Tennessee.

After gaining traction with a series of online covers and taking up songwriting while still in high school, Matthews’ achieved his first break at 19 when his deft talent for raw, ripped-from-his-heart lyrics caught the attention of country superstar Keith Urban who signed the young singer to a publishing deal.

His career then took an unexpected twist, with Matthews recalibrating his goals. After leaving behind country songwriting and southern rock, he rebranded himself as a not just a writer but a full-fledged artist, initially inspired by Justin Timberlake. The gamble paid off: this fall, Matthews became the first artist signed to Altadena, a music company in partnership with Warner Records which was founded by the late songwriter busbee.

After recently releasing a series of songs thanks to the partnership including (the cold weather anthem “Snowed In”), Matthews just put the finishing touches on a new four-song EP. Dubbed Balloons, it features Matthews at his best: exploring tender themes of both love and heartbreak.

In celebration of Balloons, CHILLED caught up with Matthews about how he kicks back in his downtime, his home bar and an undying love of Chartreuse: “A bartender in Nashville introduced me to it… I love the taste.”

Chillin' with Conor Matthews

Chillin’ with Conor Matthews

Tell us a bit about the projects you are working on.

I’ve got my Balloons EP out on February 7th. Other than that, I’m just working on the next season of music! It’s a cross between emotional R&B vocals, authentic storytelling, with a little bit of rock edge. It sounds like raw pop.

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

Honestly my favorite thing in the world is just posting up with some friends over some drinks or taking a walk.

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

I love going to steak houses. A good ribeye or steak sandwich is my go-to!

What types of drinks do you order when out?

I’ll always get a Knob Creek or a glass of Chartreuse. With Chartreuse, a bartender in Nashville introduced me to it when I was talking to him about absinthe. I love the taste and I also love the buzz it gives you – just hits different.

Chillin' with Conor Matthews

Chillin’ with Conor Matthews

Do you prepare drinks at home?

I’ve got a bar cart and I’m always making new cocktails for my friends. It’s a mini passion of mine. I’m gonna open a bar someday and name it after (my friend) squad.

Do you own a home bar?

I do have a home bar!  It’s stocked with Chartreuse, Knob Creek, Jefferson’s Ocean Reserve, Tito’s, Angel’s Envy, Hendricks, and more.

What is your favorite cocktail?

I love making Old Fashioneds and Manhattans but got a few specialty cocktails I make too.

The post CHILLIN’ WITH CONOR MATTHEWS appeared first on Chilled Magazine.

Source: Mixology News