February 2021

Meet Chilled 100 member, Tyler Chambers!

Tyler is a bartender who currently resides in Kempton, PA — a very rural and off the grid type of town. He is a lover of the outdoors and enjoys exploring the never-ending spectrum of plants, animals, trees, and fungi. While he has always been interested, his love for it grew as he learned more about the different types of spirits, Amari, bitters, etc. They all come from a place of holistic ailments.

Tyler Chambers

Tyler began working in the restaurant business 17 years ago and started out as a bus boy. “I remember hanging out late night to clean up messes and generally help bartenders with anything they needed. I was immediately infatuated with the idea of being a bartender.”

Since then, Tyler has spent the better part of the last 10 years behind the stick. He enjoys taking cares of others and when he’s not, he can usually be found playing music or skate boarding.

Here is a cocktail Tyler created.

La Rosita

La Rosita

Ingredients:

• 1 1/2 oz. Reposado Tequila (Lunazul)
• 1/2 oz. Campari
• 1/2 oz. Sweet vermouth/grape aperitif (Dubonnet)
• 1/2 oz. Dry fortified wine (Palo Cortado Sherry)
• 1 dash Ango
• 1 dash Aromatic bitters
• 1 dash Orange bitters
• Orange twist discard

Preparation: Add all ingredients to mixing glass (except orange peel) and stir with ice until chilled. Strain into chilled coupe glass and express orange peel oils over top. Discard orange peel and enjoy!

The post Chilled 100 Spotlight: Tyler Chambers appeared first on Chilled Magazine.

Source: Mixology News

It’s hard to imagine vodka ever being out of vogue.

But this, in part, was the inspiration behind the simple sipper of vodka, ginger beer, and lime juice. And interestingly enough, it wasn’t created anywhere remotely close to the capital city of Russia. Chalk it up to a sprinkle of ingenuity, innovation, and fate’s intervention; the Moscow Mule aka Vodka Buck is definitely astars- aligning story.

In 1939, a fellow named John Martin bought the United States rights to Smirnoff vodka. Unfortunately, Americans wanted nothing to do with it. They were content with vermouth and whiskey. One day, as Martin was complaining about his unsellable booze at the Cock ‘n’ Bull on the Sunset Strip in Hollywood, bar owner Jack Morgan lamented a similar plight: he had a bunch of ginger beer that wasn’t moving either. Probably with a few drinks under their belts, the drink that put vodka on the map in the U.S. – nearly two decades before Bond quaffed his first onscreen vodka Martini – was born in the early 40s.

However, according to a 2007 article in TheWall Street Journal, the credit should go to Wes Price, Cock ‘n’ Bull’s head bartender at the time. “I just wanted to clean out the basement,” Price was known to say of how the Moscow Mule came to be.

And why was it served in a copper mug? According to Ted “Dr. Cocktail” Haigh, in Vintage Spirits and Forgotten Cocktails, Morgan had a girlfriend who owned a company that made copper products, so he had ample access to the copper Moscow Mule mugs. Martin engraved the mug with a cartoon mule and went around the country taking Polaroid photos (the camera was also invented in the same era) of bartenders holding the mug and a bottle of Smirnoff. He would then show these pictures to the next bar to sell the concept of the drink’s popularity.

And it worked. Moscow Mule madness spread, especially among celebrities and tastemakers. Clementine Paddleford, a New York Herald Tribunefood critic, shed light on the serious cocktail crush when he wrote in 1948: “The nicest thing about the mule is that it doesn’t make you noisy and argumentative, or quiet and sullen, but congenial and in love with the world. One wag of its tail and life grows rosy.”

And yet, no one knows for sure how the name came to be. ‘Moscow’ was probably chosen because vodka, back then, was associated as an exclusively Russian product. And ‘mule’? Possibly due to the ‘kick’ of flavor from the ginger beer.

Sadly, its popularity took a nosedive during the Red Scare era as it was touted as a pro-Communist drink and not American (somewhat on the same wavelength as changing French fries to freedom fries). It has survived, however, and remains one of America’s most popular summer concoctions – especially in light of its recent resurgence on cocktail bar menus, with an abundance of creative riffs, around the country.

As evidence of its kick to the top again, Tales of the Cocktail 2016, America’s largest cocktail festival held annually in New Orleans, hosted a Moscow Mule-themed contest in search of the official cocktail of the six-day event. The only requirements included a cocktail made with a base spirit, ginger, and some type of effervescence.

Moscow Mule

Moscow Mule

Recipe Courtesy of Wendy Hodges, Chilled 100 Director

Ingredients:

• 1 1/2 oz. Smirnoff Vodka
• 4 oz. Ginger Beer
• Juice Half a Lime

Preparation: Build in copper mug with crushed ice. Garnish with lime wheel and mint sprig.

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

Source: Mixology News

When is the last time you gave your bar or home bar a good cleaning?

With the new year upon us, there is no better time than now to rearrange, dust, and throw out any expired bottles that might be laying around. Alcohol does expire. It’s important to know and understand how long each self-life is for products. You never want to be in a situation where your bar or restaurant is serving old or bad liquor, beer, or wine.

Wine Bottles in a Bar

We all know that wine get’s better as it ages but is it true for other types of spirits? There are a few different reasons why things can go bad and most involve fermentation. Other things that can affect self-life include temperature fluctuations, light exposure, and oxidation of the liquid.

Liquor

Liquors such as brandy, scotch, vodka, rum, tequila, whiskey, etc. are usually considered self-stable. This is because they don’t contain sugar and are made with plants and grains. An unopened bottle can last for a very long time. Once these bottles have been opened, they can last anywhere from six to eight months. Note that when the bottles have been opened, after a while they can lose flavor qualities.

Try to ensure that liquor is being stored properly. A dark and cool place is ideal. Proper storage helps to prevent evaporation and oxidation, which will extend their shelf-life.

Beer

Unopened and sealed beer can last six to eight months past the expiration date. This can even be longer depending on if it’s been refrigerated or not. Craft beers are typically un-pasteurized whereas mass-produced beer is.

Pasteurized beer can still taste fresh one year after it’s been bottled. Unpasteurized beer is better if consumed in three months. Pasteurization is done to kill off any harmful pathogens to extend the shelf-life.

Craft beer thrives thanks to cans

Non-Alcoholic Mixers

Most, if not all, non-alcoholic mixers should be refrigerated after opening. These can include ginger beer, Margarita mix, Daiquiri mix, or Bloody Mary mix. Follow the expiration dates that come on the package. For homemade mixers that include fresh fruits and juices, store in airtight containers in the fridge for no more than three to four days. 

Wine

Wine has always been known to get better with age but this mostly applies to fine wines. Bottles that are on the cheaper end of the spectrum can last up to two years once bottled. Fortified wines like vermouth can last for around two months and organic wines that contain sulfites should be consumed within three to six months.

When it comes to sparkling wines, they have a shorter shelf-life because of the carbonation. Similar to soda, they want to be used within a few hours of opening for ultimate bubbles. If needed, add an airtight stopper and store it in the refrigerator for one to three days.

The post WHAT’S YOUR SHELF-LIFE? appeared first on Chilled Magazine.

Source: Mixology News

As silly as it sounds, social media platforms are a great place to market yourself.

The Instagram app has quickly become a profession to many users. For bartenders especially, using Instagram to flood feeds with pristine cocktails, bright liquids, and cool glassware is a great tool to take advantage of. Is it necessary for bartenders to have an Instagram? Absolutely not. Will utilizing the app help? It definitely can. As a bartender, you want to sell the experience, and showing off your cocktail making skills can help.

Using the Instagram App

Posting a cocktail image and tagging brands that were used to create that drink can warrant a repost of the image. This can direct traffic back to your profile so other users can see your images. In this day and age, you won’t need professional lighting, a DSLR camera, and other equipment to yield beautiful images. Cocktail photography is a skill that can be mastered by anyone.

Instagram has a few functions: photos, IGTV, reels, stories, and live. Let’s break them down so you know how to utilize each one of them.

Photos

Instagram started as a social media platform to post photos on. There is more to posting than snapping an image and uploading it. Spend some time getting to know your audience and see what other bartenders are putting out there.

Including hashtags and locations in photos can make it easier for those who aren’t following you can see the image as well. When it comes to adding filters, don’t go over the top. People want transparency. If someone is to make the cocktail in question and it turns out less dull than what the picture shows, it could wind up being a mess. Keep it simple and just adjust the contrast, brightness, saturation, etc.

Try coming up with a posting schedule. Creating a schedule will allow you to see an entire month’s worth of posts before they go up. Tons of websites make this process easier.

Reels

Reels are a new way to post videos on Instagram. Similar to TikTok or Vine, they are 15 to 30-second videos that can feature about anything. They’re a fun and easy way to create engaging video content. And the cocktail industry has taken over these videos.

It’s a simple way to show viewers how to mix up a cocktail. They can show what ingredients to use, what glassware to choose, and what the result will be. The latest update allows for the reels to be at the forefront of your Instagram profile. Take advantage of these videos and use them for cocktail creation, behind the bar scenes, and cocktail tasting.

Live

It’s a very simple concept that can be a great tool for promoting a bar. When establishments begin to open up again, Live videos on Instagram can be a great way to interact with consumers. It’s a way to engage with followers directly and transparently. The audience can submit their questions and comments in real-time, allowing for a quick and on the spot response.

Instagram Live can be a great tool for discoverability. Every time you go onto Live, your followers will receive an in-app notification, letting them know someone is streaming. The Live will automatically go to the beginning of their stories feed. Another great feature of Instagram Live is it will stay up for 24 hours. Those who have missed it will be able to go back and watch.

Stories

Stories are often the first thing users look at when logging onto the Instagram app. They are displayed at the top of the feed and stay up for 24 hours. Similar to Snapchat, these are images or videos that users post for a short period.

Use stories as a call to action. For example, if you were featured in a magazine article post the article on your story with a swipe up. Make polls on Instagram stories to see what your followers are interested in. Do they want cocktail videos? Or would they rather see cocktail photos? These are questions your followers will be able to answer and it will better help direct you.

Instagram is a great tool to use when for bartenders. It doesn’t get easier than posting cocktail images.

The post BUILDING A BETTER INSTAGRAM PORTFOLIO appeared first on Chilled Magazine.

Source: Mixology News

You and your gals may not be able to get together for Galantines this year, but that doesn’t mean you shouldn’t still celebrate!

Van Gogh Vodka has paired with The Dirty Cookie to help make celebrating your friends all the more delicious.

Van Gogh and Dirty Cookie Shots

Order your girls a box of either a dozen or half dozen Cookie Shots, get your cocktail shakers ready and hope on a zoom call for a sweet celebration! In conjunction with the collaboration, Van Gogh developed four delightful cocktails that you’ll want to have on deck long past the holiday!

Churr Gogh

Churr Gogh

Ingredients:

• 1 1/2 oz. Van Gogh Vodka
• 3/4 oz. Orange Juice
• 1/2 oz. Pineapple Juice
• Orange Slice
• Cinnamon

Preparation: Combine ingredients, shake well with ice and strain over ice into rock glass, garnish with cinnamon and topped with an orange slice.

Caramel Monkey

Caramel Monkey

Ingredients:

• 1 1/2 oz. Van Gogh Dutch Caramel Vodka
• 3/4 oz. Banana Liqueur
• 3/4 oz. Milk
• Caramelized Banana Slice

Preparation: Combine ingredients, shake well with ice and strain over ice into rocks glass, garnish with caramelized banana slice.

Mellow Mocha

Mellow Mocha

Ingredients:

• 2 oz. Van Gogh Espresso Vodka
• 1 1/2 oz. Creme Liqueur
• Whipped Creme
• Chocolate Sauce

Preparation: Combine ingredients, shake well with ice and strain into martini glass. Top with whipped creme and drizzle of chocolate sauce.

Velvet Rope

Velvet Rope

Ingredients:

• 1 1/2 oz. Van Gogh Dutch Chocolate Vodka
• 3/4 oz. Grenadine
• 1/2 oz. Lemon Juice
• Mint Sprig

Preparation: Combine ingredients, shake well with ice and strain into martini glass. Top with mint sprig.

The post GET GALANTINES READY WITH COOKIE VAN GOGH SHOTS! appeared first on Chilled Magazine.

Source: Mixology News

Did you know that humans, guinea pigs, and fruit bats are the only animals that don’t produce their own vitamin c?

At first glance, this shocking revelation seems like a major evolutionary design flaw, right? Perhaps. On the bright side, it led to the invention of one of the world’s greatest classic cocktails.

In the late 1880s, scurvy (a lethal disease caused by lack of Vitamin C that killed millions of sailors throughout history) was rampant on British warships. The best preventative medicine at the time was the juice from citrus fruits. The only problem was that fruit often went bad while out at sea. Rose’s Lime Cordial (the precursor to modern-day Rose’s Lime Juice) had just been developed as the world’s first fruit concentrate and was soon the citrus juice of choice on warships.

Turns out the lime juice was a bit tough to swallow. Enter Rear-Admiral Sir Thomas Gimlette. He understood the easiest way to make anything more drinkable: add liquor. So to help out his shipmates, he added gin to Rose’s Lime Cordial, and boom … in the most unassuming of places, a timeless cocktail was born.

Note: A gimlet was also the name of a hand tool used on ships to pierce barrels of spirits. Some claim the drink was derived from this, but conventional wisdom supports the Rear-Admiral Sir Thomas Gimlette theory.

Legendary bartender Harry MacElhone, of Harry’s New York Bar in Paris, published the first printed recipe of the gimlet in his comprehensive 1923Harry’s ABC of Mixing Cocktails (half Plymouth Gin, half Rose’s Lime Juice Cordial): “Stir, and serve in the same glass. Can be iced if desired.” And then, perhaps as an homage to Gimlette, he added, “A very popular beverage in the Navy.”

This Gimlet recipe worked its way into American literary folklore 60 years ago in Raymond Chandler’s The Long Goodbye. One of the most oft-cited lines of this American classic takes place between the protagonist Philip Marlowe and Terry Lennox: “A real Gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats Martinis hollow.”

And Ernest Hemingway, an admirer of both Raymond Chandler and all things alcohol, was a Gimlet guy. He was seldom seen on an African safari without his Gordon’s Gin and a bottle of Rose’s Lime Juice. More recently, the Gimlet was featured as Betty Draper’s favorite drink on Mad Men.

Modern-day Gimlets have taken some liberties with the original recipe. The popularity of vodka in the late 20th century led to the Vodka Gimlet. And the craft cocktail craze tends to tone down the roses in favor of fresh lime juice and simple syrup and booze up the gin in a three-to-one ratio. Just remember that if you’re ordering an old-school Gimlet, the Rose’s will drown out any subtle aromatics. So maybe save the designer gin for your Martinis.

The Gimlet

The Gimlet

Ingredients:

• 2 1/2 oz. Gin
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup
• Lime Twist (for garnish)

Preparation: Chill cocktail glass and rim with lime wedge. Combine gin, lime juice, and simple syrup in a shaker filled with ice. Shake vigorously until the shaker is cold, pour into glass, garnish with lime twist.

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

Source: Mixology News

The month of love has officially arrived. What better way to kick it off than with some chocolate alcohols that are a must-try?

Instead of reaching for a box of chocolates, pour yourself a chocolate cocktail that tastes just as good in drink form. These brands have created a cocktail bar taste with an alcoholic kick that we are loving. Prepare yourself for smooth and creamy cocoa flavors that will satisfy any sweet tooth cravings.

Here are six decadent chocolate alcohols you need in your home bar.

Tippy Cow Chocolate Rum

Imagine a chocolate milkshake but with a twist. This rum cream is made with Caribbean rum and real dairy from Wisconsin. Mix it up with some cherry vodka and garnish with a Maraschino cherry for the perfect Valentine’s Day cocktail.

Tippy Cow Chocolate Rum

Marie Brizard Chocolat Royal

Made from the finest cocoa beans from Africa to make this intense cocoa liqueur. It combines all of the smoothness and power from chocolate and is followed by delicate vanilla and caramel notes. Combine with your favorite vanilla vodka for a mouthwatering chocolate martini.

Marie Brizard Chocolat Royal

Mozart Chocolate Cream

Not only is this a perfect blend of vanilla and cocoa but Mozart’s Chocolate Cream is packaged in a truffle style bottle. It makes the perfect gift and will look trendy on your bar cart. This chocolate cream is made with Austria-Belgian chocolate for a velvety smoothness that can’t be beaten. You can even try their white or dark chocolate liqueur — there’s something for everyone.

Mozart Chocolate Cream

Lee Spirits Crème de Cacao

A blend of cacao nibs and spices creates a liqueur that makes the perfect addition to cocktails or can be enjoyed neat. For those mint chocolate lovers, this mixes deliciously with Crème de Menthe and cream.

Lee Spirits Crème de Cacao

Koo Koo Liqueur

This gluten-free and 100% dark chocolate liqueur will take any chocolate cocktails to the next level. Koo Koo Liqueur has a taste so similar to chocolate it will be any chocolate lover’s best friend.

Koo Koo Liqueur

Buzz Ballz Choc Tease

BuzzBallz is known for its different canned cocktail flavors. The rich, silky, and chocolatey will become your new favorite cocktail. RTDs have been no secret and over the past year, they have paved their way in the alcohol world. The Choc Tease is perfect for any occasion. Pour over ice for a simple yet delicious drink or mix it into your favorite dessert cocktail.

Buzz Ballz Choc Tease

The post 6 Chocolate Alcohols You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

Made from a combination of sugar, fruit, and vinegar, the shrub has an incredibly long history.

Some of the earliest versions of the shrub date back to the 15th century. Like many cocktail ingredients, the shrub started as a medicinal drink. Since then, the shrub has remained popular thanks to its use as a method of preserving seasonal fruit and the fact that they’re just plain delicious.

A shrub is simply a mix of fruit-based syrup, vinegar, and water or alcohol at its base. But once you get past those basics, the variations you can create are nearly endless. Of course, switching up your syrup mix allows the most creativity, but you can also change the types of vinegar you use to create different flavor profiles. As long as your vinegar has a 5% acidity, it will work as a preservative, anything lower and you’ll run the risk of your shrub spoiling. If you’re batching up a shrub for quick use, a lower acid is perfectly acceptable; just note that it will affect how quickly the final product will turn on you.

When choosing ingredients for your shrubs, note that your second rate fruit is perfectly acceptable. Consider it a perfect way to reduce your produce waste! As long as your ingredients are ripe and sweet, you’re good to go. Wash, peel, chop or even lightly crush your fruit to reduce the time needed to develop flavor.

When making a shrub, or any process that involves fermenting, long-term infusing, etc., always be sure you’re working with as clean and sterile equipment as possible. The storage container you will be using for your shrub should be glass, if possible, and fully sterilized before use. Although the vinegar will prevent many types of bacteria from growing, it’s not entirely foolproof.

Spicy Yuzu Shrub

Making A Spicy Yuzu Shrub

Ingredients:

• 1 1/2 Cups Yuzu Fruit, white pith removed and sliced
• 1/2 Cup Yuzu Peel, pith removed
• 2 Tablespoons Chopped Fresh Ginger
• 1-2 Jalapeños, Chopped (remove seeds for less spice)
• 2 Cups Rice Vinegar
• 1 1/2 to 2 Cups Sugar

Preparation: Add your prepped fruit and herbal ingredients to a sterilized container. In a sauce pan, heat your vinegar to just below boiling (190º) and pour the hot vinegar over the fruit, leaving at least 1/4 inch of headspace. Wipe the container rim clean, seal tightly, and store in a cool, dark place for 24 hours to 4 weeks. Note that some ingredients will take more or less time to infuse. This yuzu mix, for instance, will get much stronger much faster than a simple berry mix.

Once your vinegar has infused to your liking, strain into a new container using either a coffee filter or damp cheesecloth. You may desire to strain your shrub more than once to get as much residue as possible out. The goal is a non-cloudy mix.

Once filtered, place your vinegar and sugar in a sauce pan and bring to a boil to dissolve the sugar. Taste to see if your mix needs more sugar. Transfer to a sterilized container and tightly seal. Store in the refrigerator for up to 6 months – but always check for signs of mold, fermentation, or sliminess before using.

The post How To Make A Spizy Yuzu Winter Shrub appeared first on Chilled Magazine.

Source: Mixology News

A new month brings new cocktails.

These essential cocktails are perfect for February. Whether you are spending this romantic time with a significant other or cozying up with your dog on the couch, one of these cocktails should be in tow.

Check out our five essential cocktails for February.

Bourbon Hot Chocolate

Bourbon Hot Chocolate

Courtesy of Katie Tobin, bar manager at New Riff Distilling

National Dark Chocolate Day is February 1st so get warm and cozy with this spiked hot cocoa. A sweet blend of cherry juice, chocolate, and bourbon cream will become your favorite match-made in heaven.

Beast Mode Mule

Beast Mode Mule

Prepare for the 2021 Super Bowl and pick up the ingredients for this Beast Mode Mule! Celebrate the game on February 7th and sip on this melon and ginger beer cocktail.

Adult Red Velvet Hot Chocolate

Adult Red Velvet Hot Chocolate 

Another hot cocktail to add to your list! Hot chocolate was the best drink as a kid. Who says you can’t drink it as an adult? With whipped cream vodka, brandy and Nutella, you’ll be going back for seconds. This is the perfect drink for World Nutella Day on February 5th.

Wine Me Up

The Wine Me Up

Having a glass of wine at night is relaxing but sometimes, you want an extra zing to it. Shake up a wine cocktail for National Drink Wine Day on February 18th! It’s a perfect blend of bourbon, fresh grapefruit, and Sauvignon blanc.

Cinnamon Margarita

Cinnamon Margarita

With National Margarita Day on February 22nd, it’s a great time to brush up on your margarita making skills. This cinnamon one is easy to make and you probably already have the ingredients on hand.

The post 5 Essential Cocktails for February appeared first on Chilled Magazine.

Source: Mixology News

As laws prohibiting the use of marijuana wane, new ways of enjoying the herb emerge.

Currently 23 states and Washington DC have enacted laws to legalize medical marijuana; in Alaska, Colorado, Oregon, and Washington, it is legal to purchase marijuana for recreational use. Many more states are introducing bills that will govern some form of legalized marijuana in the near future. And with that legalization, we are embarking upon a world of possibilities when it comes to marijuana… and cocktails.

In Oregon (where the prohibition officially ended in July of 2015) business is booming. “There’re more cannabis shops than coffee shops. It exploded. It’s everywhere,” remarks David Shenaut, Bar Director of Portland’s Raven & Rose. He paints a picture of an Oregon where the local papers are publishing guides on pairing beer with your various varietals of pot.

“Like flavor pairings, to enjoy side by side. We’re talking about a new classification of cicerone or sommelier. It’s like a sommelier of marijuana.”

It seems the next logical step would be to add marijuana to the bartender’s mise en place. Warren Bobrow, author of Apothecary Cocktails, would agree. The former saucier-chef turned mixolgist-author explains that he crafted his latest book, Cannabis Cocktails, Mocktails, and Tonics – The Art of Spirited Drinks and Buzz-Worthy Libations (now available for pre-order, click here), “because I left cannabis out of Apothecary Cocktails. The world just wasn’t ready to take another route toward their imbibing pleasure. I believe now that they are ready.”

Cannabis Buds and Oil

Cannabis Buds and Oil

And so here we are then, freshly arrived in this brave new world of cannabis cocktails. That high school chemistry class you wrote off years ago is about to finally pay off, as what follows is a weed-laden refresher course in Chem101. To partake in this augmented imbibing, there are three basic ways to get cannabis into a cocktail.

Butter It Up

The first is by infusing butter or a fat with cannabis. For this method, let Google be your guide, as the internet is chock-full of recipes that can help you with this. Bobrow appreciates the array of possibilities this affords the imbiber. “Canna-Butter can be made with either “French” butter (high butterfat) or ghee (Indian-clarified butter),” explains Bobrow, “or even my favorite material, coconut oil. Coconut oil has all the important fats that give the decarbed cannabis another level of intoxication.”

Indian Ghee

Indian Ghee

What is decarbing? If your chemistry teacher had been a stoner, you’d likely have picked up this little fact of science: “Decarbing, is a process that unlocks the THC molecule from the inert state which is known as THCA,” explains Bobrow. “I will defer to the experts in molecular research, but quite simply, heat unlocks the good stuff in cannabis. You have to unlock this ‘good stuff’ to feel something. I’m not going to lecture you or be lectured about what it feels like, but what I do know is that heating cannabis makes it feel good.”

Once you’ve made your “canna-butter,” you can make a hot buttered rum cocktail or fat wash a spirit with it. Shenaut suggests “a rum with green vegetal funk. Like a Novo Fogo Cachaça. It’s got that banana leaf, tropical green flavor” that would complement the vegetal quality of marijuana.

The Bitter Truth

The second way would be through a bitters tincture.

“Everyone is already creating their own home made bitters,” jokes Shenaut, who has tinkered with mixing cannabis-tinged drinks at home for friends. Once you have decarbed your bud, Shenaut suggests you “add your quinine, your bitter orange peel, your fresh herbs, or spices, or roots.”

As if struck with a moment of inspiration, Shenaut expounds on the idea, observing “those bitters then become an ingredient in a Champagne Cocktail. Douse a sugar cube with these bitters and add lime, and sugar, and chartreuse, boosting that vegetal quality, and then maybe pineapple or ginger, and then shake and strain that, and top with sparkling wine. Then you have a really cool vegetal green cocktail.”

One final way to add some green to your alcohol is through a rapid infusion using a iSi Carbonator. Dave Arnold has perfected this method, which he explains in detail in his book, Liquid Intelligence: The Art and Science of the Perfect Cocktail.

This technique is effective when you want to preserve the delicate grassy notes of your marijuana. “If you do that infusion with a gin or a mezcal,” explains Shenaut, “I think the vegetal qualities of a highland spicy agave or a very green gin can enhance that very green aromatic flavor. Then you can pick any tequila cocktail. The sky’s the limit.”

Be Cautious (aka the fine print)

For clarity, (and also because – science!), a reminder that you would have to carefully heat the iSi container in a double boiler once you have completed the rapid infusion, if you want to enjoy the THC effects of your marijuana. However, cautions Shenaut, if you have made a THC laced base spirit “the level of potency changes. It’s variable. You want to spread out your intake over some time.”

He emphasizes, “Take very, very little (like 1/2 oz. if you’ve made an infusion) and wait for a couple hours because it builds in your system.”

If you’ve made a rapid infusion spirit, you can always split your base in your recipe. Use a half ounce of your cannabis-infused spirit and complete the rest of your base with the same spirit, sans cannabis.

“I would totally advise against ‘party time’ binge drinking while adding pot to your alcohol,” warns Shenaut. “The controls are key. It’s still a controlled substance. It’s still a dangerous thing.” Ultimately, you want to know how it affects you before you serve it to anyone else. Take it slow. Play a board game. In order to be responsible with something like this, the goal would be to never be out of your mind completely.”

Shenaut explains that ultimately it’s an investment to explore this type of imbibing. It’s an investment of time and money that he underscores with the advice, “Push the envelope in terms of using better ingredients. Invest in really good butter or quality spirits. Using less of everything, you can make a more dynamic experience top to bottom by using taste and smell. Even if you start with less and make sure you’re putting it in a fairly nice spirit, worst case scenario, you’ve still got a good product, even if it’s not gonna get you high.”

“Right now the trend is to make it as potent as you can.” Shenaut waxes philosophical. “But I think the reverse of that trend, is that people are going to want more consistent, stable, trustworthy experiences. It is interesting and I look forward to seeing how the market switches.”

He remains hopeful for the future of cannabis imbibing. “I think if you do that, it could be something that people really grab a hold of.”

The Bosphrous Cocktail

The Bosphorus Cocktail

Courtesy of Warren Bobrow

Offers Bobrow:

“Since we are still in post production on Cannabis Cocktails, I’m going to share one of my favorite cocktails from Apothecary Cocktails. In this case I’m adding a dose of Cannabis tincture to the mix made with White Widow, which is a hybrid of Cannabis Sativa and Cannabis Indica. The Sativa offers cerebral effects of focus and intensity, balanced by the more body pleasing characteristics of the Cannabis Indica. It’s invigorating and relaxing all at the same time, perfect for the cocktail named the Bosphorus Cocktail.”

Ingredients:

• 2 oz. Raki
• 4 oz. Freshly Crushed Carrot Juice
• 1 tsp. Turmeric
• 2 tbsp. Rose-Scented Simple Syrup (Royal Rose Makes this One)
• 15 ml Cannabis Tincture (White Widow or Like)*
• 3 oz. Soda Water
• pinch of Sea Salt

Preparation: Combine all ingredients except for soda water into a Boston Shaker filled 3/4 with bar ice. Concurrently, chill a rocks glass with bar ice and water until well chilled and frosty, toss out ice and water. Replace with one large cube of ice. Shake and strain over the large cube of ice. Splash the seltzer over the top.

*Cannabis Tincture

Ingredients:

• 2 cups Over Proof Rum
• 2 oz. Marijuana Shake, Stems, Trim (or if You’re Feeling Wealthy, Cannabis Buds)

Preparation: Bobrow has many methods to infuse THC into an alcohol tincture, but he shared this method below for the home chef.

“I prefer to use the Magical Butter Machine. It’s foolproof and safe, something I cannot always say for anything made on a stove.”

“If you choose not to purchase a Magical Butter Machine, I recommend grinding your cannabis very fine and baking in a 240 degree oven, double wrapped in aluminum foil. The method for the Magical Butter Machine is the same, except don’t grind the cannabis first!”

“This is the process of decarboxylation (or decarbing) which releases the THC from the THCA molecules contained in cannabis.” Bobrow further clarifies, “I follow the rules set down by famed cannabis researcher and knowledge seeker named Jerry Whiting. LeblanccCNE.com Jerry is the grandfather of the art of medical cannabis. He wrote the introduction to my book!”

“After 45 minutes passes, remove the foil package and let rest for at least 15-20 minutes. This allows the ‘carry-over’ cooking to take place. At this time I put the package in the freezer for an hour or so. Why? I’m not sure. Someone showed me out on the left coast. It makes the effect more intense somehow. Then, you heat a double boiler on an electric stove – never gas! (NEVER, EVER use gas— they’ll remember you for years after you blow up your home) When the top of the double boiler reaches 160-165 degrees, using a mason jar, heat the liquor and the decarbed cannabis for an hour or more. Let cool, refill with fresh liquor if you are making an infusion and let rest… Strain into a sterilized bottle and mark the outside well- and ALWAYS keep away from young and inquisitive hands.”

Cannabis Leaves

Cannabis Leaves

“The alcohol must be infused at no more than 160 degrees. The amount of time is up to you. The alcohol will burn off (evaporate) leaving you with a very concentrated tincture. Making herbal tinctures is the exact same art. You extract the aromatics through gentle heating and then the addition of a base. In the case of the tincture – some people use Everclear. It’s an excellent solvent but it has a bitter flavor making it unpalatable for most. I like using spiced rum as a base because it tastes great in a craft cocktail!”

The post Crafting Cannabis Cocktails – It’s Not About Getting High appeared first on Chilled Magazine.

Source: Mixology News