March 2021

So we know this started as medicine, but what else?

The exact origin of the Sidecar is somewhat unclear. While it’s not 100% confirmed, it is speculated to have been invented at the end of World War I, somewhere in London or Paris. David A. Embury wrote in his book Fine Art of Mixing Drink in 1948 that the drink was created by his friend. He also notes that the cocktail received its name after the motorcycle sidecar. This is how his friend was driven to and from the restaurant where the cocktail was born.

The friend in question was Harry MacElhone. In a 1922 book, Cocktails How to Mix Them, Robert Vermeire says the Sidecar was first introduced by Pat MacGarry.

As we can see, there are many theories out there on where, who, and when the Sidecar originated. Regardless of how it came to be, the drink is loved for many reasons. Traditionally, a Sidecars ingredients include cognac, orange liqueur, and lemon juice. The cocktail is closely related to the older drink, Brandy Crusta, which has a similar presentation and ingredient list.

If you want to make a Sidecar for yourself, here is the recipe.

Sidecar

Sidecar

Ingredients:

• 2 oz. Cognac
• 3/4 oz. Triple Sec
• 3/4 oz. Lemon Juice
  

Preparation: Pour all of the ingredients into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

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

Source: Mixology News

A snowbird is a person who “migrates” from cold-er northern parts of North America to warmer southern locales like Florida, during the winter season.

For the city folks who can’t flock towards the temperate Equator… dash downtown to the Nolita-Little Italy border for heated “cabana” hangs. Backed by Den Hospitality, The Garret Cocteleria created ¡Winter in the Tropics!, a limited-time concept (for those dreaming of warm weather). Now through March 31st, chilly New Yorkers are invited on a tropical journey to the Latin-Caribbean coastline complete with frozen ‘tails and fresh Mexican fare (served in- and outside).

Set on Broome Street, the spirited pop-up proffers one hot ‘Hacienda Sunroom’ and five remote ‘Mezcal Cabanas’ decked in twinkling strings lights, Macchu Pichu pictures, and other nostalgic-for-warmer-weather décor. Heat lamps radiate the sidewalk space while island tunes drift into the street. Fuzzy stuffed alpacas (dressed in festive travel garb) greet thirsty guests too.

Yuval el Salvavidas

Cocteles from Beverage Director Max Stampa-Brown (formerly The Third Man and FREUD) come in cheery glassware – parrot, pineapple and cactus – to wash away winter blues. Each quirky vessel combines sweet, citrus, herbaceous, vegetal notes and various global spirits – displaying an easy three key descriptor on the menu for customers to interpret (then imbibe).

Parrot! At the Discoteca

“Considering we’re currently heavy in the tiki realm here – and citrus season was upon – I tried to lean into brightening up variations on older, classic New Orleans and island-inspired drinks with blood orange and Cara Cara [navel orange] or grapefruit to bring nuance to drinks, like the hurricane or piña colada, that get a bad rap for being too sweet,” Stampa-Brown shares.

Like all patrons, Stampa-Brown mentally transports himself to paradise with the building of his resort cocktails. Parrot! at the Discoteca blends white rum, Aperol, toasted coconut, clean coconut water, lime juice, and… jerk seasoning, while Yuval el Salvavidas mixes smoky mezcal, Guajillo infused Oaxacan rum, mashed passionfruit and blood orange, and chili and coffee bitters – prompting us of sprinkled Spanish paprika (both tinge and tang, not texture) over sliced mango.

Hacienda Sunroom

“Espinas y Cactus was one [cocktail] that was very apparent and obvious to me, from idea to execution. My goal was to incorporate cactus somewhere on the menu, but botanically brighten it up with dried or fresh herbs and bitter components,” Stampa-Brown mentions. Presented in a cacti-stemmed glass, Espinas y Cactus echos an “elevated daiquiri” with herbal-infused pisco, prickly pear (cactus) liqueur, bittersweet grapefruit, citrus lime, and gooey gomme syrup to tie together balance and body.

“Thyme, rosemary and sage (French bouquet garni) sits in the pisco for nine hours and comes out with this emerald hue ripping with a bright herby nose that makes you feel like you’re walking through a garden in the mountains of Peru,” Stampa-Brown describes. The result is stunningly similar to a herbaceous gin and tonic, specifically Fever-Tree’s Indian tonic water including oils from Mexican bitter oranges.

“We use the same Bouquet garni as the garnish in The Boozy Hot Jacuzzi [cocktail]. This cuts down on ordering more items for garnishing another drink and keeps everyone sane on the back end of inventory,” he notes. “When I cannot use the entire pineapple in The Place Beyond the Pina, I’m handing it off to our chef to use in the shrimp ceviche to give it freshness.” Tasty Mexican bites – think loaded nachos, tacos, and more – fly out of the kitchen per cocktail order (per city mandate) adding crunch and punch to every sip.

Here, we can observe accommodating New Yorkers finger-deep into fresh guacamole while clinking ceramic parrots and pineapples with friends on brisk nights. After all, ¡Winter in the Tropics! is a promising tropical destination south of stress.

Espinas y Cactus

Espinas y Cactus

Ingredients:

• 1 ½ oz. Pisco infused with Sage, Rosemary & Thyme
• ¾ oz. Don Ciccio & Figli Fico D’India Prickly Pear Liqueur
• ¾ oz. Ponche Pajarote Grapefruit & Rosemary Liqueur
• 1 oz. Pink Grapefruit Juice
• ¾ oz. Lime Juice
• ½ oz. Gomme Syrup
• Flat Cactus Leaf

Glassware: Large Margarita Glass

Preparation: Combine all ingredients. Shaken and strain into a large margarita glass. Garnish with a de-spined flat cactus leaf (cut into a triangle).

“You must run a knife against the grain of the cactus leaf, so as to not leave behind any spines or surprises, and it’s a pain in the ass to get them all clean,” Stampa-Brown finishes.

The post FLOCK TO THE GARRET’S ¡WINTER IN THE TROPICS! POP-UP IN NYC appeared first on Chilled Magazine.

Source: Mixology News

Kinky Beverages has recently launched a new juicy flavor to its line of vodka-based liqueurs.

This new flavor is a fusion of cherry, pineapple, and orange to create a Kinky Fruit Punch that is made with a super-premium vodka. Kinky Fruit Punch is available in a ready-to-drink cocktail as well.

The company is celebrating 10 years, and they are on a mission to stand out in the liqueur and cordials category. With its color and unique fruit fusion, they are bringing a different experience to their consumers.

Kinky Liqueur Fruit Punch

“Creating products that bring some fun to the lives of our Kinky Squad is our top priority,” said Kelly Tomek, Kinky Beverages Brand Manager at Prestige Beverage Group. “With this latest flavor, our goal is to bring nostalgia to our fans with the taste of the ‘90s. Simply pour Fruit Punch on ice, mix with sparkling water to make it bubbly, or add as a fruity twist to your favorite cocktail – my favorite is making a Kinky Bahama Mama.”

Kinky Fruit Punch has a 17% ABV. The tasty and low alcohol option is the perfect imbibe. Here is the recipe using their new flavor.

Kinky Bahama Mama

Kinky Bahama Mama 

Ingredients:

• 1 oz. Kinky Fruit Punch
• 1/2 oz. Kinky Aloha
• 1 oz. Dark Rum
• 2 oz. Pineapple Juice
• 2 oz. Orange Juice
• 1/2 oz. Fresh Lime Juice

Preparation: Mix all ingredients in a tall glass over ice. Garnish with an orange slice and a cherry.

The post DRINK OF THE WEEK WITH KINKY! appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 bartenders in New York and Houston mixed up Rémy Espresso Martinis in honor of Espresso Martini Day!

In honor of our first annual Espresso Martini Day, and we partnered with Rémy Martin to challenge 16 bartenders in eight markets to create a riff on a Rémy Espresso Martini. For the rest of the month, we will share what the bartenders have created and their version of the cocktail.

Let’s see what our bartenders in New York and Houston came up with for cocktails.

Zev Glesta in the New York market created an Espresso Martini with vanilla honey syrup.  “A honey variant of your classic “Wake Me Up” that takes the glow of a sunset to reset your mind frame. The flavor and color of honey draw you out from your long, syrupy, dragging day into a vibrant and bittersweet night.”

Sunset Reset

Sunset Reset

Ingredients:

• 1/2 oz. Vanilla Honey Syrup
• 1/2 oz. Mr. Black Coffee Liqueur
• 3/4 oz. Freshly Brewed Espresso
• 1 1/4 oz. Rémy 1738

Preparation: Shake/double strain/coupe: garnish with honeycomb crumbs.

Samantha Casuaga in the New York market created a creamy banana cocktail.

Willow’s Peak

Willow’s Peak

Ingredients:

• 1 bar spoon malted milk powder
• 1 tbsp. Vanilla ice cream
• 1 oz. Espresso
• 1/4 oz. Cinnamon syrup
• 1/2 oz. Banana syrup
• 1 oz. Walnut Milk
• 1 1/2 oz. Rémy Martin 1738
• 2 oz. Soda water

Preparation: Shake all ingredients without soda. Strain into glass and top with soda. Grated Nutmeg garnish.

Justin Ware in the Houston market crafted another banana-inspired drink.

Tropical Morning

Tropical Morning 

Ingredients:

• 2 1/2 oz. High-Quality Cold Brew Coffee
• 1 oz. Water
• 1 oz. Rémy Martin 1738
• 3/4 oz. Giffard Banana Liqueur
• 1/2 oz. Hoodoo Chicory Liqueur
• 1/4 oz. Smith and Cross Jamaican Rum
• 1/4 oz. Light Agave Nectar
• 2 dashes Bittermens Elemakule Tiki Bitters
• 1 dash Salt Solution (20%)*
• Top with Coconut Lemon Foam**

Preparation: Combine all ingredients in a cream whipper. Charge with Nitrogen. Chill in an ice bath for 10 minutes OR chill in the fridge until ready to serve. Dispense directly into an 8 oz. Coupe or glass of choice. The drink will bubble up. Wait for the bubble to settle before adding more liquid. Continue until all of the cocktails is now in the glass. Garnish with toasted coconut flakes and a banana chip.

Salt Solution (20%)*

• 80g Water
• 20g Kosher salt
• Yield 3 oz.

Preparation: Combine and stir to dissolve the salt. Once clear, transfer into a cleaned bitters bottle. Store in the fridge for indefinite shelf life.

Coconut Lemon Foam**

• 2 oz. Heavy Cream
• 2 oz. Full Fat Coconut Milk
• 1 oz. Lemon Simple Syrup***
• 2 dash Lime Acid****

Preparation: Combine in a separate cream whipper charged with Nitrogen and shake vigorously to distribute the gas. Chill in an ice bath for 5 minutes OR in a fridge until ready to serve.

Lemon Simple Syrup***

• 250g (about 1 cup) White sugar
• 125g (about 1/2 cup) Water
• 20g (2 medium lemons) Lemon Peel
• Yield: 1 cup

Preparation: Peel Lemons with as little pith as possible. Combine peels, sugar, and water stir and bring to a boil, reduce to a simmer for 3 minutes. Remove from heat and let cool to room temperature. Strain out peels and store them in a fridge for up to 1 month. 

Lime Acid****

• 94g water
• 4g citric acid
• 2g malic acid
• Yield: 3.5 oz

Preparation: Combine and mix well until acids dissolve and store in the fridge. Indefinite shelf life if kept cold.

Rebecca Burkhart from the Houston market added citrus to her riff.

E&T (Espresso & Tonic)

E&T (Espresso & Tonic)

Ingredients:

• 1 1/2 oz. Rémy Martin 1738
• 1 oz. Espresso
• 3/4 oz. Fresh Ruby Red Grapefruit Juice
• 1/2 oz. Turbo (2:1)*
• 1/2 oz. St. George Nola Coffee Liqueur
• Topped with 2 oz. Fever Tree Indian Tonic

Preparation: Combine all ingredients except for the tonic in a tin and shake. Add 2 oz. of tonic to the tin and strain over fresh cubes. Garnish with a Grapefruit slice or half-moon.

*2:1 Turbo

• 2 parts Turbinado Sugar (Sugar in the Raw)
• 1 part water

Preparation: Add both ingredients to a pot and bring to a boil. Once boiling, stir to combine. When all of the sugar dissolves, remove it from heat and let it cool before using.

The post ADD SOME REMY & ESPRESSO TO YOUR SHAKER – RIFFS ON THE REMY ESPRESSO MARTINI appeared first on Chilled Magazine.

Source: Mixology News

March 20 marks the official Spring Equinox.

We couldn’t be more excited for warm weather and spring cocktails. What better way to celebrate the first day of spring than with some cocktails from the award-winning RumChata Limón?

At the beginning of the month, RumChata announced the launch of two additional sizes for the brand, a 375ml bottle and a 100 ml 3-pack. RumChata Limón blends Caribbean rum with a real dairy cream, vanilla, and lemon. The flavor is sweet with a smooth and creamy texture that is fresh and light — perfect for spring.

The new flavor can be enjoyed on the rocks but is also makes the perfect lemony creamer for hot or cold coffee. In addition, RumChata Limón is a delicious recipe ingredient for spring cocktails. Here are five you must mix this week.

Limón Sorbet

Limón Sorbet 

Ingredients:

• 2 parts RumChata Limón
• 1 part Soda Water

Preparation: Shake vigorously with ice to chill thoroughly and strain into Champagne Tulip.

RumChata Strawberry Limónade

RumChata Strawberry Limónade

Ingredients:

• 1 part RumChata Limón
• 1 part Strawberry Vodka

La Pina Limón

Ingredients:

• 1 1/2 oz. RumChata Limón
• 1/2 oz. White Rum
• 1 oz. Coco Reál Cream of Coconut
• 2 oz. Pineapple Juice
• Float 3/4 oz. Jamaican Rum

Limósa 

Ingredients:

• 2 parts RumChata Limón
• 1 part Vodka
• LaCroix Lemon

Italian Limón Fizz

Italian Limón Fizz 

Ingredients:

• 1 oz. RumChata Limón
• 1 oz. Ketel One Botanical Peach & Orange Blossom
• 1 oz. Limoncello
• 1 oz. Vanilla Syrup
• 2 dashes Orange Bitters (optional)
• 1 oz. Soda Water (top with)

The post MUST MIX SPRING COCKTAILS WITH RUMCHATA LIMÓN appeared first on Chilled Magazine.

Source: Mixology News

Over 15 years ago, Neil Everitt and Bob Fowkes set out to create a gin that was different than anything else on the market.

Little did they know just how big Brockmans Gin would become.

The brand has loyal fans around the world because of the dedication to crafting a gin that is so smooth it could be drunk neat over ice. Brockmans Gin’s exquisite blend of 11 botanicals is what sets the brand apart from others. Co-founder Everitt has worked in the spirit industry for many years, and now his passion for the craft has allowed him to create something special.

We had a chance to speak with Everitt and learn a little bit more about him and Brockmans Gin.

Neil Everitt

Share a little about your background with us – what inspired you to build the company?

Hailing from the UK, I have always had a great passion for gin. Throughout my career, I have worked extensively in the global spirits industry in senior roles spanning every major spirit category across key markets around the globe. About 15 years ago my partners and I decided that the time was right to follow our passion and create a gin that is truly different. The goal was to go beyond just a gin revival but rather to set out to radically transform the category by creating a super-premium gin that is daring and distinctive and delivers a superior taste experience at all levels of the consumer trial and adoption process.

Any anecdotes about “best days on the job” you’d like to share?

Any day spent visiting on-trade venues with our distribution partners is always a great day. I love spending time with bartenders, who take the time to chat with you and make you feel welcome, whilst effortlessly performing their magic through time-honored rituals. Not only do I continue to learn so much, but they always make me reflect on how lucky I am to work in this wonderful industry. As we all know, many bars and restaurants are having a hard time at the moment and my heart goes out to them. Hopefully, things will pick up soon and we can all get back to enjoying our favorite tipples and bites served by this amazing community of inspiring professionals.

What’s your favorite way to enjoy Brockmans? What are your favorite flavors to mix with?

I enjoy Brockmans Gin in many ways. If pushed, my go-to is an “in and out” Brockman’s dry martini. The nose divulges the true character of the brand and how it is like no other. By adding a twist of lime, the 11 botanicals bloom highlighting the seamless marriage of berries, citrus, and coriander with the traditional gin flavors of juniper and angelica. Perfection! Next on my list would be a Brockmans Perfect Serve G&T with lots of ice and a twist of grapefruit peel and two or three blueberries, or a delicious Brockmans Negroni. There really isn’t a bad cocktail choice when mixed with Brockmans Gin.

What makes Brockmans Gin stand out from others on the market?

Brockmans Gin is crafted using a unique combination of 11 botanicals from around the world. The top note of Bulgarian coriander has an aromatic, gingery orange flavor, which marries beautifully with the softer, more rounded harmonies of blueberries and blackberries, and the bottom note created by juniper berries from Tuscany. This inspired combination, together with the dry, bittersweet peel of Valencian oranges, elongates the deeper tones and gives Brockmans an intensely smooth taste. But, it’s not just the product that sets Brockmans apart. Our holistic approach to marketing, including our stylish, tactile black glass bottle and distinctively different positioning captures the imagination of bartenders and consumers alike wherever Brockmans is available.

Brockmans Gin

What is something that bartenders should know when they get a bottle of Brockmans in their hands?

Brockmans Gin creates imaginative cocktails that demonstrate two points: first, gin can be enjoyed throughout the year – it is not just a summer drink. And second, it is versatile: so smooth, it can be enjoyed over ice and so complex that, even with the simple addition of two of three other carefully selected ingredients, and the right garnish, it inspires a myriad of different styles and types of drink, each of them tasting complex due to the extraordinary notes that are naturally present in Brockmans. We want bartenders to experiment with our gin and have fun! We think they will be wonderfully surprised.

Brockmans has a unique recipe and list of botanicals. What inspired these flavors?

I wanted to create an exceptional, non-traditional gin that stands apart from the competition and truly appeals to a broader base of consumers than most other gins. After testing several different combinations and measures of botanicals, we selected the blend that we believe is the perfect “Gin Like No Other”. The key to our success has been getting our liquid to consumers’ lips. To taste is to believe!

Moving forward, what are the ways Brockmans is going to adapt to the new normal?

2020 was a challenging year for many in the drinks sector, including Brockmans Gin. At Brockmans, we have been fortunate in many ways. We are an independent company with one brand which has allowed us to be more flexible and adaptable than most. During the shutdowns, through resilience and creativity, we were able to shift our focus to helping feed our frontline healthcare workers and assist on-premise establishments to offer outdoor service to keep their doors open. Bartenders recognize that to lure customers back to their establishments in the future, they must serve drinks that taste delicious and are memorable. As we collectively emerge from this pandemic in 2021, we will maintain our strategy of always putting the consumer first and helping build repeat business for our on-premise partners.

The post THE MAN BEHIND BROCKMANS GIN appeared first on Chilled Magazine.

Source: Mixology News

The irony of cleavers is perfect.

A plant whose sticky, bendable tendrils will grab the pant leg of any passerby is the same plant whose benefits both physically and energetically clear out the non-beneficial parts of ourselves. Derived from an Olde English word meaning “to cleave” loosely meaning “to cling or latch onto”, Cleavers are an auspicious, hearty springtime plant, slyly shooting up near water and weaving their way through other plants and crops, encouraging the cleansing of our bodies and souls.

The fresh Cleaver is the most potent for its internal and topical healing properties, used in a tincture or infusion (as well as a topical poultice for skin irritations), and the dried cleavers have been used throughout history from being a coffee substitute to stuffing the inside of mattresses. From western and Chinese medicine to Shamanism and multicultural folklore, Cleavers have had quite the presence in human history.  In an energetic sense, connected to spirituality and dream space, Cleavers urge us to release and let go of our parts that are no longer needed, patterns and stories that no longer serve a purpose in our lives. Physically, this crafty earth creation is helpful for the cleansing and detoxifying of the kidneys, liver and most importantly, the lymphatic system.

A useful diuretic, this green goddess offers a way for the body to free itself from harmful toxin build up and clear the bloodstream for optimal immune health. She is especially beneficial for clearing cysts and edema, offering relief to the imbiber with the promise of less pain and swelling.  This last year with the pandemic and delving deep into our human history of inequality and oppression, we as a collective have much to release and heal from.  From the physical traumas and sedentary lifestyles to the anguish and heartaches, now is an excellent time to introduce Cleavers to your world.

The Cleavers’ Word

The Cleavers’ Word

Ingredients:

• 3/4 oz. gin
• 3/4 oz. Maraschino liqueur
• 1 oz. Green Chartreuse
• 3 or 4 fresh Cleaver shoots
• 5 or 6 Cleveland (or culinary) Sage leaves
• 3/4 oz. Meyer lemon juice
• Fresh Cleavers or Sage leaf for garnish

Preparation: Muddle fresh plant material in mixing tin. Add spirits and citrus. Fill with ice and shake with intent. Double strain into “up” glass of choice. Let 2 cleavers intertwine around the glass for garnish and/or drop a fresh sage leaf in the cocktail for added cleansing benefit. Imbibe, cleanse and release!

The post CLEAVE TO LET GO… WHY THIS WILD PLANT SHOULD BE IN YOUR SHAKER appeared first on Chilled Magazine.

Source: Mixology News

Add a kick to your next cocktail with a spicy simple syrup!

From classic black pepper to Thai Chili – these syrups pack a punch.

Black Pepper Syrup

Black Pepper Syrup

Ingredients:

• 1/2 Cup Black Peppercorns
• 2 Cups Water
• 1 1/2 Cups Sugar

Preparation: Lightly crush your peppercorns before combining all ingredients in a small pot. Bring the mixture to a boil while stirring occasionally until all of the sugar dissolves. Let the mixture steep until your desired spice level is reached, strain into a clean container and chill. Try alternating the types of peppercorns for different flavors, this syrup is wonderful in a range of drinks but pairs well with Mezcal.

Habanero-Ginger Syrup

Habanero-Ginger Syrup

Ingredients:

• 2 cups Water
• 1 1/2 cups Sugar
• 1-2 Habaneros Halved (optional seeds removed)
• 4 oz. Chopped Fresh Ginger

Preparation: In a small pot add the water and sugar and heat until boiling and sugar dissolves. Add ginger and habaneros – depending on the spice level desired use more or less pepper. For less intense heat, remove the seeds and only use one pepper. Let the mixture simmer for about ten minutes, or longer for more intense flavor. Remove from heat, strain and let chill. The lightly citrus and floral flavors from the habanero are generally lost to the ginger and heat when left too steep for too long. If you’re looking for more habanero notes, omit the ginger and pepper seeds.

Bird’s Eye Chili and Lemongrass Syrup

Bird’s Eye Chili and Lemongrass Syrup

Ingredients:

• 2 cups Water
• 1 1/2 cups Sugar
• 2 Thai Birds Eye Chilis
• 2 stalks Lemongrass (chopped)

Preparation: Add sugar and water to a pot with the chopped lemongrass and bring to a boil, stir until sugar dissolves and reduce to a simmer. Add in the halved chilis – with seeds removed for less heat and let simmer for ten minutes. Cool and strain into a clean container. To play up the East Asian flavors, add zest and juice from one lime and three star anise pods in with the chili while the syrup simmers.

The post 3 SPICY SYRUPS TO PUNCH UP YOUR COCKTAILS appeared first on Chilled Magazine.

Source: Mixology News

NEFT Vodka and the Rose Bowl Stadium launch the first-ever 19th Hole contest.

The winner of the contest will win an exclusive and unforgettable night at the stadium. The event will take place on March 27. This is the first time the Rose Bowl Stadium is opening the 19th Hole to the public.

NEFT Vodka and Rose Bowl Stadium Contest

The winner of the contest and their three guests will have access to the iconic stadium to play the 19th Hole. It’s a full-size par 3 hole that tees off from the 28th row of the stands to the opposite side of the stadium field. The winners will get access to a VIP behind-the-scenes tour of the stadium. This tour will include a mixology demonstration and sampling of NEFT Vodka’s popular cocktails with one of their master mixologists.

There is no purchase necessary, and all submissions must be entered by March 18 at 4:59 p.m. PST. The winner will be announced thereafter on March 18. NEFT will also provide local transportation to and from the venue within Los Angeles County.

See complete entry rules for details.

The post PLAY THE 19TH HOLE WITH NEFT VODKA appeared first on Chilled Magazine.

Source: Mixology News

The singer-songwriter Sam Setton has built a viral career on putting together moody, earworm electronic tunes that combine sultry R&B with alternative pop for a sound all his own.

The result are a variety of streaming hits, including “Berlin” (which has collected a cool half million listens on Spotify and counting) and “Santiago” (which is a nod to his Chilean roots and has collected over 300,000 Spotify streams as well).

For the Brooklyn, New York resident, Setton takes inspiration from his home city as well as past relationships, youthful memories and even libations. His song “Wine” is a rumination of tribulations with an ex-girlfriend that kicks off with the emotional proclamation: “I won’t miss you, I swear it.”

In celebration of the success of his past tracks and ahead of an upcoming full-length album, Setton spoke to Chilled about his busy travel schedule, how his friends steer him towards new places to kick back in New York City, and his affinity for Bourbon.

Chillin’ with Sam Setton

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

Right now I’m working on finishing up the last touches of a new full-length album. Finishing the last mixes, and visuals to get it ready for release. I haven’t spoken much about it publicly but I couldn’t be more excited to get it out. It’s such a great representation of my life through music that I’m extremely proud of.

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

I like to travel abroad as much as I can. I actually just got back from Tel Aviv, Israel! I’ve been to around 35 countries so far and next on my list is Egypt, Russia and India. I also enjoy designing, usually album artwork for myself and friends, watching a lot of youtube and reading non-fiction books.

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

I usually enjoy finding the newest and most hyped interesting restaurant. Most of the time they are in downtown Manhattan or deep in Brooklyn. I hate to admit it, but I rely heavily on friends to direct me towards the best new places in New York City.

Chillin’ with Sam Setton

What types of dishes do you usually order?

Depends on where I’m at in my diet. So it can range from super unhealthy to the healthiest thing on the menu. I don’t eat red meat so I’m probably ordering some chicken or vegetable based dishes.

What types of drinks do you order when out?

Usually a bourbon or a local brew IPA. If I’m at a bar that has cool cocktails, I might order a whiskey-based one. If I’m on a date, you can probably find me sharing a bottle of white wine.

Do you own a home bar?

Yes but it’s very small. It’s stocked with few different bottles of whiskey, tequila and probably an unopened bottle of vodka.

Chillin’ with Sam Setton

What is your favorite drink?

Bourbon neat, though sometimes I’ll ask for a few cubes of ice.

Have you ever been a bartender?

Nope, but I hope I get that experience at some point in my life for sure!

The post CHILLIN’ WITH SAM SETTON appeared first on Chilled Magazine.

Source: Mixology News