March 2021

With no ABV drinks becoming increasingly popular, it makes sense that there would be more brands releasing non-alcoholic options that still have a familiar taste.

The sober-curious movement has caused consumers to take a step back from drinking and start looking at what else they can be mixing. Whether it’s a healthy elixir like Kombucha or a non-alcoholic spirit, people are opting for something that will still give them the feeling of a cocktail without the side effects.

There are many reasons why people are straying away from alcohol these days. The lack of consuming alcohol has given brands a new way to think. How can they still get their products in the customer’s hands while allowing them to stay sober? This question has been answered by CEDER’S Gin, as they created a distilled, non-alcoholic, juniper-led gin.

CEDER’S Gin was first launched in the U.K. in 2018 by a husband-and-wife duo, Craig Hutchison and Maria Sehlstrom. In October of 2020, they expanded their market and had a U.S. launch. Made from the exotic botanicals of South Africa’s Cederberg mountains, this gin provides a guilt-free enjoyment to those who are mindful of their alcohol consumptions.

The brand offers four expressions: CEDER’S Classic, CEDER’S Crisp, CEDER’S Wild, and CEDER’S Pink rose. Each expression has its own set of flavors and botanicals that make a sophisticated drink.

To learn more about the brand, we caught up with the founder Craig.

CEDER’S Gin

What was the inspiration behind the product? How was it developed?

I stopped drinking alcohol when my wife Maria was pregnant in 2016 and realized that there were no sophisticated, interesting, and premium drinks available for adults who did not want alcohol. This didn’t feel right to me. The final inspiration came to me in early 2017, from nature, when in the Cederberg mountains of South Africa, I wondered if I could make a non-alcoholic gin from the botanicals found there. After months and months of experimentation, we were able to develop 3 variants, all juniper-based, and launched CEDER’s in July 2018 in the U.K.

What should bartenders know about your product? How should they be using it?

Bartenders should treat it as a classic gin. For a classic serve, we recommend mixing one-part CEDER’S to 3 parts premium tonic, use plenty of ice, and the recommended garnish.

Low and no ABV spirits are at their peak. Do you think 2021 is the year of mocktails?

I believe we’re at the end of the beginning for non-alcoholic spirits, not the peak. We won’t be at the peak until non-alcoholic consuming adults have the same amount of choice as alcohol-consuming adults. This means hundreds of brands are still to launch.

I also prefer not to use the term mocktails. There is nothing “mock” about non-alcoholic cocktails – they are as beautiful, expertly made, and complex as alcoholic cocktails. I think non-alcoholic spirits for mixed drinks will outpace non-alcoholic cocktails for a while yet.

CEDER’S Gin Bottles

What do you think the reason is for switching to low ABV cocktails? Is the U.S. just late on the bandwagon?

The U.S. is 2-3 years behind the U.K. and other western European countries due to fewer brand launches and a more complex and costly RTM. The demand is there, and folks are changing their lifestyles in the millions, so the non-alcoholic opportunity in the U.S. remains huge.

Where do the flavors originate? Is there a deeper idea behind them?

All CEDER’S variants are juniper-based. We wanted a classic London Dry gin variant (Classic), a summer variant (Crisp) a winter variant (Wild). Last year we launched the line extension of CEDER’S Pink Rose, and it has been an instant hit.

Instead of just creating a fake mojito, are bartenders able to have the ability to create different drinks?

Absolutely! Bartenders experiment with CEDER’S all the time and are the creators of our best cocktails. We have a variety of cocktails on our site for each expression at https://ceders-alt-gin.com/serves/.

Are there any common misconceptions that consumers have that you’d like to address?

Perhaps to say that it is much more complex and resource-intensive to make non-alcoholic gins compared to alcoholic versions. More people are involved, more skill is required, and more passion is needed.

The post CREATING A FAMILIAR TASTE WITH NON-ALCOHOLIC OPTIONS appeared first on Chilled Magazine.

Source: Mixology News

In honor of our first Espresso Martini Day (March 15th) Rémy Martin challenged Chilled 100 bartenders to create a riff on the classic cocktail using Rémy Martin 1738.

Each of the 16 bartenders created a stunning cocktail using the cognac. We caught up with the bartenders after they created their drinks to hear what they thought about mixing up their own Rémy Espresso Martini!

Keyatta Mincy Parker/ Atlanta: 

“How often do you get to combine morning and night? You enjoy espresso or chai lattes or tea in the morning and enjoy that 1738 like royalty in the evening… ahhh it’s the best of all worlds! Cheers!”

Ryan O’Neill/ Atlanta: 

“Using Remy Martin 1738 and coffee in a cocktail was an easy yes for me, having loved the combination for a while! The depth of the cognac with the hearty flavor of espresso goes together like and cake and ice cream, though it doesn’t need to be my birthday to enjoy this cocktail! I know I’ll use this combination for years to come; creating it for not only myself, but guests at my bar have brought some big smiles to faces!”

Roger Gross/ Boston: 

“I loved making the espresso martini with Rémy 1738, I have a secret passion for cognac. With its silky texture and aromas of stone fruit it was a perfect pairing with the Ethiopian coffee liqueur. The baking spice and chocolate in the Rémy were accented by the espresso and chai spice in the syrup. It made for an opulent experience. Just enough oak to balance the creamy body, I had to make another for the photo as the first one didn’t last. I hope this turns into a more common request at the bar.”

Fatima Butler/ Chicago: 

“I love to drink and make espresso martinis. I tend to venture away from the traditional use of vodka for my variations. I also enjoy making cocktails inspired by dessert. The chocolate and dried fruit notes play very well with my cocktail version of tiramisu, one of my favorite desserts to eat and now drink!”

Marco Montaguano/Chicago: 

“The espresso martini with Remy was a great way to showcase my Latin American heritage. Rémy has those vanilla and dried fruit notes that go perfect with banana and coffee, traditional flavors for Latin America, so with this cocktail I’ll take you on a journey from Latin American to France! “

Justin Ware/ Houston: 

“The espresso martini is one of my favorite cocktails for a number of reasons. Mainly because it was what I lived on during a trip to France. So when I was asked by @chilledmagazine#chilled100 to do my take on one with @remymartinus cognac I was all in! I have been wanting to do a nitro cocktail for some time and have fallen in love with a local roaster and coffee shop @xelacoffeeroasters and have enjoyed bananas and their coffee together on a regular basis! This the inspiration for this drink!”

Rebecca Burkhart/Houston: 

“The vanilla, honey, and berry notes of Remy could not be a better pairing with the rich subtle bitterness of everyday espresso. Taking that already tailored pairing and making it fit for patio weather with some juicy Texas Ruby Reds made it feel like home and shows just how versatile Remy and espresso can truly be! “

Clint Spotleson / Las Vegas: 

“The richness of using Remy 1738 in an espresso martini was great. It stands up well to the espresso and adds nice layer of flavor to a drink that can taste fairly straightforward at times. It opened up the opportunity to use more complex flavors in the drink.”

Adam Rains/ Las Vegas: 

“Mixing with Cognac is always a treat, especially when it’s with Remy 1738. Coffee, butterscotch, fig marmalade flavors dance and commingle with citrus, cinnamon, and coconut cream. Espresso Martinis mixed with Remy 1738 are a new-school classic!”

Strong Man Flip

Kingston Chan/ Los Angeles: 

“The Rémy Espresso Martini campaign came into my life at such a perfect time!

I had just gotten Vietnamese food with my dad earlier in the week when I got the call from Chilled Magazine. Rémy Martin is one of my dad’s favorite spirits of all time. I remember when I was a little kid, going with him to the Asian supermarkets, and seeing Rémy bottles on top of shelves of liquor cabinets and what it was and how he would bring it to family BBQs. I had been doing Research & Development work at home on a few cocktails I’ve been working on for Tesse Restaurant’s spring menu and a flavor profile I cherish from my childhood is pandan.

Pandan is a tropical plant used in various Southeast Asian desserts and beverages. It came natural to me to create an Espresso Martini in the direction of a Southeast Asian-styled iced coffee with pandan. It’s an honor to showcase the magnificence of Rémy Martin 1738®. The cognac’s smooth dried fruit, vanilla and baking spiced notes fit perfect with the robustness of peaberry cold brew, St. George’s NOLA coffee liqueur, and the herbaceousness of homemade pandan simple syrup. The finish is elegant, floral, complex, and memorable, perfect to highlight Remy Martin 1738®.”

Victoria Naturale/ Los Angeles: 

“I had such a fun time getting to play with Remy 1738! My favorite part of bartending is getting to be creative and balancing flavors. The Remy 1738’s warm vanilla notes paired beautifully with the coffee and Cynar 70. This drink is a perfect way to start or end a meal.”

Zev Glesta/ NYC: 

“I love using Remy Martin 1738 because of the wonderful body and dessert like qualities. When coming up with an espresso and Remy cocktail it was pretty easy to match complimentary notes: dark toasty chocolate with espresso, Remy 1738, and most espresso (in this case a dark roast) have a creamy texture and great acidity. It was a fun exercise to pair two of my favorite day and night options.”

Sunset Reset

Samantha Casuaga/ NYC: 

“This is a riff on a non-alcoholic fizz I once made. I thought it would be perfect to add espresso and Cognac to the basic structure of the drink as the flavors complement each other well with the original profile. I think it’s a fun way to have an “Espresso Martini” variation as it changes up the texture and format of what is usually presented. Remy 1738 has long been in my gamut of cocktail making spirits, so I was happy to use it in this delicious tipple.”

Josue Gonzalez/ Washington DC: 

“A cognac like Remy Martin 1738 has a lovely bouquet of fig and toffee that I find does excellent in an espresso martini. I love coffee and making espresso martinis are always a blast when using a spirit other than vodka. Playing off the flavors of chocolate and baked spices that you will find when you taste Remy, I used a little Pedro Ximenez in combination with fig spread to enhance the natural sweetness of cognac that works so lovely in this cocktail.”

Remy Rise

Rachel Sergi/ Washington DC:  

“I had a ball making this drink! Sounds weird, but I envisioned a Sidecar and Espresso Martini having a baby and it would be the Cafe Luxe.  It took some tweaking, but it is AH-MAZING in its final state. Coffee and citrus…yum!!!

Remy keeps its well roundedness when playing with the bitter elements of espresso and brightness of lemon. Couldn’t have asked for a better cognac for this drink.”

The post CATCHING UP OVER COFFEE: CLOSING OUT RÉMY MARTIN’S ESPRESSO MARTINI CHALLENGE appeared first on Chilled Magazine.

Source: Mixology News

Women are taking the stage of spirits by storm, and Rebecca Harris of Catoctin Creek Distilling is one of many bold women leading the way.

Harris is the President and Chief Distiller of the award-winning spirits collection. The brand currently produces over ten products including Roundstone Rye, Rabble Rouser Bottled in Bond, Watershed Gin, a range of Fruit Brandy and a range of special releases of all types. We caught up with Harris to learn more about her work at Catoctin Creek and what she predicts is next for the industry.

Rebecca Harris, Catoctin Creek Distillery

How did you start your career towards becoming a master distiller? 

I am a chemical engineer, which is a natural fit for the spirits industry. I worked making polystyrene foam trays, copper and nickel plating on plastic electronics, and then making contact lenses. With such a diverse process background, I was confident I could learn distilling.

Is there any one person or event that you feel made an impact in your path to becoming a master distiller? 

I would say that the people in the distilling industry have been incredibly welcoming. Early in our distilling business I met Dave Pickerell at Mount Vernon, and he had a lovely way of sharing knowledge in a collegial fashion. Although we never consulted with him, I was incredibly influenced by his joy in what he did, as well as his passion for talking about the craft of distilling and engaging everyone in that creation process.

Catoctin Creek

What is the most rewarding part of your current role?  The most challenging?

It has been quite challenging balancing my role as chief distiller making and representing our brand (until recently through extensive travel), with a new role as President of the American Craft Spirits Association, advocating for and educating the public about craft distilleries. That being said, I love both roles which are stretching my communications skills in new ways after years of keeping my focus more technical.

What innovation do you expect to see in the industry in the next 12 months?  

I think that all brands are frantically trying to figure out how to navigate this new landscape. Most small brands can’t weather this storm without reorienting their focus from old ways of self-promotion to new ways of connecting with customers and have to do that on tighter budgets. You are going to see lots of new products, new formats, and methods of digital outreach.

Our small brands are increasingly advocating for the ability to ship direct to consumers, like wineries have had for years. This can be a game-changer for our smallest distilleries, and wouldn’t it be nice to be able to read about a new spirit made somewhere far from home, and then be able to order it directly from them? I, for one, love travel and spirits, and while I’m stuck at home it would be amazing to revisit some places I love to go by ordering some of my favorite products made there.

Catoctin Creek Bottle

Do you feel that being a woman makes a difference in your approach to distilling?

I am very sensitive to off-flavors, personally, and have always made my spirits with careful attention to using only the loveliest portion of the hearts to go into the barrel. If spirits don’t taste and smell delicious to me, they are not going into the bottle here. Scientifically, women have better palates, and that is why we are very important as tasters in the industry traditionally. It is a natural extension for those of us who love the process side of this business to want to focus there, and apply those same skills there.

The post CELEBRATING WOMEN’S HISTORY MONTH WITH CATOCTIN CREEK DISTILLING COMPANY appeared first on Chilled Magazine.

Source: Mixology News

An iconic drink made famous by movies, songs, and American pop culture, the swirling colors of the Tequila Sunrise cocktail appear exotic, while the simple three-ingredient recipe packs a refreshing punch.

The infamous cocktail that has remained popular over the years has an interesting history that actually splits into two parts.

As for the origin of the Tequila Sunrise, credit goes to a man named Gene Sulit, who tended bar at the Arizona Biltmore Hotel in the late 1930s and early 1940s. The resort was then, and still is, Arizona’s playground for the rich and famous. As the legend recalls, a repeat guest familiar with Mr. Sulit wanted a refreshing beverage to accompany him by the poolside, so he asked the creative bartender to surprise him.

The result was a delicious blend of soda and tequila with crème de cassis and fresh lime juice. Because the crème de cassis was dense compared to the other ingredients, once settled, it created gradations in the color that mimicked a sunrise, hence the concoction’s name.

Fast forward a few decades later and we have two men, Bobby Lazoff and Billy Rice, who tended bar during the tequila craze of the 1970s at the Trident Restaurant in Sausalito, California, which was the largest outlet for tequila in the U.S. at the time. Although some believe these two men were the creators of the Tequila Sunrise, it’s more widely believed that they’re responsible for morphing the drink into the orange juice and grenadine version it’s known to be today. This modern recipe calls for a shot of tequila, orange juice, and grenadine that’s drizzled on top of a Collins or Highball glass, meant to sink down to the bottom to give the cocktail its dreamy sunrise effect.

It was only a matter of time before Jose Cuervo picked up on the favored cocktail. In 1973 the tequila giant saw the drink as a marketing opportunity and put the recipe on the back of its tequila bottles. That same year the rock band, the Eagles, recorded a song called Tequila Sunrise as the drink’s popularity soared. The cocktail also established itself as a well-known disco drink, as it was enjoyed at many disco clubs. Later on, in 1988, it was still going strong, because Mel Gibson starred in a movie titled Tequila Sunrise. One thing was clear: America was infatuated.

The common love for the cocktail led to many different variations of the drink, including the Caribbean Sunrise, which substitutes rum for tequila, the Vodka Sunrise which uses vodka, the Southern Sunrise which uses Southern Comfort, and the Astronaut Sunrise which uses Tang instead of orange juice. Evidently, change is good. And tasty.

No matter which version of the treasured Tequila Sunrise you prefer, it’s recommended that the drink be enjoyed slowly if you want to appreciate its flavors. As you sip, the tequila and orange (or soda and lime) flavors can be savored instantly, while the sweeter grenadine (or crème de cassis) flavor lingers at the end.

Incidentally, the International Bartenders Association has officially declared the Tequila Sunrise as the IBA Official Cocktail. How’s that for the love of a cocktail?

Tequila Sunrise

Tequila Sunrise

Ingredients:

• 2 parts Blanco Tequila
• 3 parts Fresh Orange Juice
• 1/2 part Homemade Grenadine*

Preparation: Add all ingredients to a shaker. Shake and strain into a double rocks glass and garnish with speared orange wheel and Luxardo maraschino cherry.

*Homemade Grenadine

Ingredients:

• 1 cup Pomegranate Juice
• 1 cup Super Fine Sugar
• 1/2 part Fresh Lemon Juice
• 5 drops Orange Flower Water

Preparation: On low heat, warm pomegranate juice until it starts to steam (do not boil). Stir in sugar until it dissolves. Add lemon and orange flower water. Let it cool at room temperature (do not put directly in the fridge) serve.

The post DRINK IN HISTORY: TEQUILA SUNRISE appeared first on Chilled Magazine.

Source: Mixology News

Van Gogh Vodka has announced the release of their second annual, limited-edition #GoghGirl bottle. This bottle was designed by Ashley Price, known as Pinklomein in the art industry.

The bottle is filled with Van Gogh’s classic 80 proof vodka and will be the second in the iconic vodka brands Goghgirl campaign. The brand will be donating $1 from every bottle sold to the Loveland Foundation, a charitable foundation that brings opportunities to multicultural women and is dedicated to healing communities of color.

Price is known for using bright and cold colors with an abstract design. “This piece exudes movement and gives a windmill-like effect as if everything is in a continuous motion,” said Price. “I wanted to really showcase the beauty of a woman by adding two faces with pink cloudy hair, a black-stemmed plant to represent growth, and the moon as an ode to Van Gogh.”

Throughout the campaign, most of the #GoghGirl initiative will play out online through inspirational messages on social media. There will also be features of women throughout the year. And when it comes to women, Price said it best, “Keep going and keep growing.”

Here are some of the cocktails that have been submitted for the #GoghGirl campaign.

Speaking Volumes

Speaking Volumes

Ingredients:

• 3/4 oz. Matcha / Grapefruit infused Van Goghgirl Vodka
• 3/4 oz. Carpano Antica
• 3/4 oz. Yellow Chartreuse
• 3/4 oz. Aloe
• 1/2 oz. Lemon
• 1/2 oz. Simple Syrup
• Egg White

Preparation: Double shake and strain into Coupe.

Hippie Chick

Hippie Chick

Ingredients:

• 2 oz. Van Goghgirl Vodka
• 1/2 oz. Elderflower
• 1/4 oz. Cardamom Syrup
• 1/4 oz. Rose Water
• 1 oz. Grapefruit Soda
• 3 dashes Rhubarb Bitters

Preparation: Mix vodka, elderflower, cardamom syrup, rosewater over ice. Shake well and strain. Add grapefruit soda and rhubarb bitters and stir and add a rose ice cube.

Laverne

Laverne

Ingredients:

• 1 oz. Van Goghgirl Vodka
• 1 oz. Domaine de Canton
• 1/2 oz. Simple Syrup
• 3/4 oz. Fresh Squeezed Lemon Juice

Preparation: Muddle strawberries with simple syrup in a shaker tin. Add Van Gogh Vodka and Domaine de Canton to the shaker. Add very little ice, shake, and double strain. Crush ice with a mallet and add to a tulip glass. Garnish with a lemon wheel and a strawberry rose.

Mint to be Hawaiian

Mint to be Hawaiian

Ingredients:

• 1 1/2 oz. Van GoghGirl Vodka
• 3/4 oz. Disaronno
• 2 oz. Pineapple Juice
• splash of Lemon Juice

Preparation: Muddle mint with ingredients. Shake over ice. Strain. Add egg white. Dry shake. Strain into a coupe. Garnish with dusted nutmeg.

The post VAN GOGH VODKA LAUNCHES SECOND-ANNUAL #GOGHGIRL BOTTLE appeared first on Chilled Magazine.

Source: Mixology News

Four Bartenders in Las Vegas and Los Angeles debut riffs on the Espresso Martini featuring Rémy Martin 1738.

In honor of the launch of Espresso Martini Day (3/15), Rémy Martin challenged 16 Chilled 100 bartenders in eight markets to create riffs on the Espresso Martini using Rémy Martin 1738. Today, we’re sharing the creative concoctions dreamt up in the Las Vegas and Los Angeles Markets.

Using Rémy Martin’s 1738 adds drama and depth to your typical Espresso martini. Depending on the type of coffee you use, it helps to bring out sweeter notes of caramel and brown sugar without needing to add as much sugar.

Victoria Naturale in Los Angeles created the Rémy Jolt.

Rémy Jolt

Rémy Jolt

Ingredients:

• 1 1/2 oz. Rémy Martin 1738
• 1/2 oz. St. George Coffee Liquor
• 1/2 oz. Cynar 70
• 1/2 oz. simple syrup
• 2 oz. cold brew (or 1 oz espresso)

Preparation: Shaken, double strained into a coupe glass. Garnish with espresso beans. 

Kingston Chan in Los Angeles mixed up a Rémy Java with homemade Pandan Syrup.

Rémy Java

Rémy Java

Ingredients:

• 1 1/2 oz. Rémy Martin 1738®
• 1 1/2 oz. Yes, Plz Coffee Cold Brew Concentrate – El Maguey Peaberry
• 1/2 oz. St. George’s NOLA Coffee liqueur
• 1/2 oz. Harmless Harvest Organic Coconut Water
• 3/4 oz. Pandan Leaf Simple Syrup*
• Shaken with Penny Pound Ice’s Kold Draft
• Garnish with Pandan Leaves and Pandan Leaf Powder

Preparation: Bring forth ingredients together in a shaker. Add ice to shaker and close top. Shake long & hard for 15 seconds until shaker feels frosty. Double strain and serve in a classic coupe or martini glass. Enjoy!

*Homemade Pandan Simple Syrup

Ingredients:

• 1 1/2 cup Cane Sugar
• 1 1/2 cup Filtered Water
• 1 cup Burma Spice Dried Pandan Leaves
• 1/2 Suncore Foods Emerald Pandan Leaf Powder

My recipe is based on California based small businesses (St. George Spirits, Yes Plz Coffee, Harmless Harvest, Penny Pound Ice) and my childhood memories of Malaysia/Singapore cuisine. Pandan is a flavor profile found in many desserts and beverages in Southeast Asia. It is dear to my heart having pandan mochi cakes and pandan milk when I was little. Thus, in my adult life, it is a flavor profile I have always wanted to work with in the craft cocktail world.

I wanted to highlight the strength of small business owners and the incredible products they put forth in my concoction. The following recipe is a well-balanced espresso martini rift showcasing Rémy Martin 1738®’s smooth, majestic cognac with herbal, dry, and complexity. It starts with a robust peaberry coffee flavor due to the high-quality cold brew from Yes Plz Coffee. The journey on your tastebuds continues forward with a burst of chicory, pandan, stone fruit, and Madagascar vanilla notes. The finish is elegant, floral, and memorable.

Clint Spotleson of Las Vegas created the Béret Framboise with shaved chocolate and raspberry.

Béret Framboise

Béret Framboise 

Ingredients:

• 1 1/2 oz. Rémy Martin 1738
• 1/2 oz. Cointreau
• 1 1/2 oz. Espresso
• 3/4 oz. Creme de Cacao (Tempus Fugit was used)
• 1 raspberry, muddled

Preparation: Muddle, shaken, double strain.

Glassware: Coupe

Garnish: shaved chocolate and a raspberry

Adam Rains of Las Vegas dreamed up the delightful Strong Man Flip.

Strong Man Flip

Strong Man Flip

Ingredients: 

• 1 1/2 oz. Rémy Martin 1738®
• 1 oz. Espresso
• 1/2 oz. Lyre’s Coffee
• 1/2 oz. Coconut Cream
• 1/2 oz. Cinnamon Syrup
• 1/4 oz. Orange Curucao
• 1 Egg
• pinch of Salt

Preparation: Shake, strain twice, serve in a classic coupe or martini glass.

The post REV IT UP WITH REMY – RIFFS ON THE ESPRESSO MARTINI appeared first on Chilled Magazine.

Source: Mixology News

As always, we start each week with a new cocktail recipe.

This Drink of the Week is from Chilled 100 member Grant Mohwinkel from the Minneapolis market. Two things Grant could not live without are Sherry and bitters. This is why he created a cocktail that contained his two favorite things. Check out Grants drink and give it a try.

Coming Around the Bend

Coming Around The Bend

Ingredients:

• 2 oz Woodford Rye
• 1/2 oz. Licor 43
• 1/2 oz. Lustau Amontillado Sherry
• Shy 1/4 oz. (but more than 1/8 oz.) Simple Syrup
• Angostura bitters

Garnish:

• St. George Absinthe rinse
• Big cube
• Lemon rip

The post DRINK OF THE WEEK: COMING AROUND THE BEND appeared first on Chilled Magazine.

Source: Mixology News

West Coast Bartenders – get your submission in now for a chance to win up to $1,500 as part of the Sagamore Spirit Cocktail Showdown.

March 29th is the last day for West Coast bartenders to enter the second annual Cocktail Showdown from Sagamore Spirit. Each regional winner will be awarded $500 with a chance to win an additional $1000 in the finals. Head over to Sagamore’s website to enter now at www.sagamorespirit.com/showdown!

Pear Sour

Not on the West Coast? The Central and East Coast Regionals open later this year with the Central entries open April 21st through May 27th and East Coast entries open June 7th.

Looking for some inspiration? Check out these Sagamore Spirit cocktails.

The post LAST CHANCE TO ENTER THE WEST COAST REGIONAL SAGAMORE SPIRIT COCKTAIL SHOWDOWN appeared first on Chilled Magazine.

Source: Mixology News

Mix up these cocktails from India’s Smoke Lab Vodka, a craft vodka brand made from basmati rice.

Currently available in classic and Anise, Smoke Lab has creamy, toasty notes that are delicious alone and play well in a wide range of cocktails.

Each of these three cocktails serves as a fantastic way to play up these unique vodkas’ flavors. If you consider yourself a vodka aficionado, you need to get your hands on a bottle. As one of the only vodkas made from basmati rice, both Smoke Lab Classic and Anise’s palette are unique.

Smoke Lab Anise

Smoke Lab Anise

Ingredients:

• 1 1/2 oz. Smoke Lab Aniseed Vodka
• 1/4 oz. Vermouth
• 1/3 oz. Fresh Lime Juice
• 1/3 oz. Sancha Tea Honey Syrup
• 1 Egg White

Preparation: In a shaker filled with ice, measure the above ingredients and shake well. Serve strained into a tumbler glass with ice. Garnish with a sprig of rosemary and a slice of dehydrated orange.

Black Mist

Black Mist

Ingredients:

• 2 oz. Smoke Lab Aniseed Vodka
• 2 tsp. Dried Cranberries
• 1 Orange Wedge Squeezed/1 Dehydrated Orange Slice
• 3 drops Orange Bitters

Preparation: In a tumbler, pour Smoke Lab Aniseed and dried cranberries and muddle until the flavors are released. Add three drops of orange bitters and squeeze a fresh wedge of orange and drop. Overfill the glass with crushed ice. Garnish with dried cranberries and dehydrated orange.

Smoke & Tonic

Smoke & Tonic

Ingredients:

• 1 oz. Smoke Vodka Classic
• 1/2 oz. Aperol
• 1/2 oz. White Wine
• Grapefruit Tonic Water
• Fresh grapefruit and rice water shrub

Preparation: Shake all ingredients together. Strain into a tall glass with ice and top with tonic. Garnish with a long orange peel and serve.

The post SMOKE LAB VODKA COCKTAILS TO GET YOU THROUGH THE WEEKEND appeared first on Chilled Magazine.

Source: Mixology News

With the ability to visit distillery’s put on hold, O’Shaughnessy Distilling Company has created a digital and innovative way to give their customers a tour from the comfort of their home.

Drone Distillery Tour

The company brought in a drone to give a virtual tour of their new distillery, located in Minneapolis. The minute and 45-second video brings the viewer in and out of the construction of the new building. The video also features the three copper pot stills that were handmade by Forsyths in Scotland. Their state-of-the-art facility was designed with the intent to make world-class whiskeys.

With the launch of their Keeper’s Heart Irish American Whiskey this summer, O’Shaughnessy Distilling Company decided to give a sneak peek of where their whiskey is made.

The post TAKE A DRONE TOUR THROUGH O’SHAUGHNESSY DISTILLING COMPANY appeared first on Chilled Magazine.

Source: Mixology News