Monthly Archives

March 2021

CHILLED 100 SPOTLIGHT WITH KARLA GREEN

By | Mixology News

Karla Green - Chilled 100 Member, Louisville, featured image

Meet Chilled 100 member, Karla Green!

Karla is a bartender in Louisville, Kentucky, and has been in the industry for 22 years. Let’s see what some of her favorite trends and unique skills are.

Karla Green - Chilled 100 Member, Louisville

Karla Green – Chilled 100 Member, Louisville

What is your go-to cocktail?

My favorite go-to cocktail would be the Papa Doble or Hemingway daiquiri or any of its interpretations. They are easy to make on-the-fly and so refreshing during the summer. I love rum and whiskey equally, and depending on what is on hand, I will often split the base of rum with a half-ounce or so of rye.

What are your favorite cocktail trends?

My most admired cocktail trend, and one I hope never goes out of style, is collaborating with local farms and growers. There are so many perks to buying and supporting local: regionally fresh ingredients, reduced carbon footprints, and fosters lifelong relationships with families and the land.

Do you have any unique skills/ what separates you from other bartenders?

I am not the most graceful bartender so you won’t see me in any flair competitions any time soon. My saving grace, though, has been my approach to life in general: “treat every person that walks in like you’ve known them a lifetime.” I try to be fully present with each guest. Cultivating mindfulness is a lifelong endeavor, but this skill (which requires daily practice) has certainly given me the edge throughout my 22-year career in the service industry.

What cocktail ingredient could you not live without using?

The one ingredient for cocktails I simply cannot live without is ice, preferably made from a purified source that does not contain any trace minerals. There are too many benefits of ice to list here but suffice it to say that good ice is non-negotiable.

What ingredient is overrated?

My least favorite ingredient is the lighter-flamed citrus peel. I end up smelling more butane than essential oil, and if the peel was burned, I can taste the butane, too. A little bit more dexterity is involved, but matchsticks would be my preferred method for this hat trick.

What’s one piece of advice you could have given yourself when you first started out as a bartender?

One piece of advice I could have used as a novice bartender: “Use the jigger!”

The post CHILLED 100 SPOTLIGHT WITH KARLA GREEN appeared first on Chilled Magazine.

Source: Mixology News

TOAST ST. PATRICK’S DAY WITH THE DUBLINER AND JUSTIN GRAY

By | Mixology News

The Exchange featured image

Chilled 100 Bartender Justin Gray creates a complex St. Patrick’s Day cocktail you need to try.

Bringing our Countdown To St. Patrick’s Day with The Dubliner to a close, Tampa based Justin Gray developed this incredibly creative drink.

Justin Gray - Chilled 100 Member, Tampa

Justin Gray – Chilled 100 Member, Tampa

Photo by Leslie Edwards @RedWildCard

“’The Exchange’ is a long, refreshing combination of familiar and exotic flavors in a way that is as unique as The Dubliner Irish Whiskey,” shared Justin. “The idea was to create a ‘sour’ style cocktail with character. Aged in bourbon barrels, the Dubliner combined with the round, sweet taste of corn was an inviting pairing. The loquat adds unique, bright, tropical notes which are perfect for a sour-style drink and pairs perfectly with the corn and The Dubliner Irish Whiskey.”

The Exchange

The Exchange

Photo by Leslie Edwards @RedWildCard

The Exchange

By Justin Gray

Ingredients:

  • 1 1/2 oz. (or 2 oz for a bolder cocktail) Dubliner Irish Whiskey
  • 1 1/4 oz. Loquat Syrup*
  • 1/4 oz. – 1/2 oz. Lemon Oleo**
  • 3 dashes Roasted Corn Tincture***

Preparation: Combine all ingredients in a shaker tin with ice. Shake vigorously and double strain into a Collins Glass with fresh ice. Garnish with a dehydrated orange wheel.

*Loquat Syrup

Cut and halve 3 cups of fresh loquat. Remove seeds, cover in white sugar, and refrigerate overnight. In the morning uncover and place all ingredients in blender and purée. Fine strain syrup, cover and refrigerate until ready to use.

**Lemon Oleo Saccharum

Peel one cup worth of lemon peels and cover in white sugar. Cover and refrigerate overnight. In the morning uncover and strain out liquid from lemon peel. Cover and refrigerate until ready to use.

***Corn Tincture

Salt and roast 4 ears of corn for 15 minutes. Next cut kernels from cob and steep in corn-based vodka for 9-10 days. Finally, strain liquid from kernels, cover, and store until ready for use.

The post TOAST ST. PATRICK’S DAY WITH THE DUBLINER AND JUSTIN GRAY appeared first on Chilled Magazine.

Source: Mixology News

GET TO KNOW IRELAND’S NEWEST DISTILLERY!

By | Mixology News

Hinch Irish Whiskey 5 Year Old Old Fashioned featured image

Located in County Down, just south of the city of Belfast and north of Ballynahinch, the Killaney Estate is the home of one of Ireland’s newest Distilleries.

Hinch Distillery Head Distiller Aaron Flaherty

Hinch Distillery Head Distiller Aaron Flaherty

Owner Terry Cross carefully built the Hinch distillery using local materials that will not only stand the test of time, but that flow with the existing historic estate. Cross previously re-established a historic Cháteau in Bordeaux, bringing its vineyards back to their former glory. With the Killaney Estate and the launch of Hinch, Cross is bringing the same attention to quality and detail – resulting in a stunning 161 cask launch of a truly remarkable new Irish Whiskey. To learn more about the brand, we caught up with Michael Morris, the International Sales Director at Hinch Distillery Co.

Can you share your thoughts on the way the Irish Whiskey Market has grown and evolved over the last few years and where do you see the market heading?

The Irish Whiskey category has been the fastest growing spirit category for a number of years across the globe, but the impetus started in the States and the American market continues to be the most important driver for growth and the development of the category. Obviously, the big global Irish Whiskey brands have dominated this renaissance for the category, and by that, I mean Irish Whiskey starting to reclaim a position that it once held at the start of the 20th Century vis its principal competitor, Scotch whisky. There is a long way to go to get parity but the growth against fierce competition has been remarkable and spectacular.

Most importantly, this dynamic has given a whole new generation of consumers an awareness of and a liking for the lovely, easy drinking style that is the Irish spirit – this in turn has fueled an interest in trying new expressions and that is why today you have 36 Distilleries on the Island of Ireland (Hinch is officially number 36 so we are the new boy on the block!) as opposed to the 4 that existing 10 years ago.

This has to be good for the category and ultimately the whiskey consumer. Large and Small independent distilleries finding their niche in the crowded market, with Single Malts (Triple and sometimes double distilled) Single Pot Still whiskies unique to Ireland and a variety of blends finished in a plethora of interesting wood finishes constantly pushing the envelope in terms of taste. It is indeed a great time to be involved in the Irish Whiskey business and we at Hinch Distillery hope to play our part and leave our mark as one of the leading Irish owned independent Irish Whiskey and Irish Gin distilleries.

Hinch Distillery Stills

Hinch Distillery Stills

What has your brand done to stand out in a highly competitive market?

At Hinch Distillery, based in County Down in the North of Ireland we have a number of unique USPs that give us an opportunity to achieve stand out among our competitors. To date we have released our acquired cask whiskey stocks under our Hinch name, and our intention was to set a high-quality bar for our own liquid in production coming down the track. We went for a unique and unusual embossed bottle style and even adopted the color blue as our brand identity which would not be typical in the category.

Match the packaging with outstanding whiskey in the bottle was the key and we went with a range of triple distilled blends where the age statement of 5 and 10 were prominent but took both of those whiskies to another level using a double wood virgin oak finish for the 5yo and a 30-year-old Oloroso Sherry cask finish for out 10yo. Our Small Batch entry level has a high malt content and among its peers is as good an example of classic Irish “sipping whiskey” as its possible to have. We were however also determined to be known as a bold new player in the category so we also produced a beautiful Single Pot Still and a highly unusual (for Irish Whiskey) Peated Single Malt that gives evidence that we can compete with the best from Islay at their own game – after all we would contend in Ireland that we were first back in the day!

We hope to be known as one of the finest Single Malt Distilleries in Ireland and as we come from Co Down in the North which shares many long-standing cultural connections with Scotland because of our close proximity, we hope to take the best traditions of whiskey making in Scotland and Ireland and create outstanding bold flavors and expressions of what we call the “uisce beatha” – the water of life

Hinch Distillery Stills

Hinch Distillery Stills

Does your physical location affect the product you produce – we want to know about any local ingredients you use and how it affects your end result – think the grain, barrels, water and etc.

As already mentioned, we are in the North of Ireland and at some points we are only 25 miles from the coast of Scotland. This location gives us a unique heritage that is proudly Irish while embracing positively our Scottish connections. It’s not by chance that our head distiller, Aaron Flaherty, learned his trade in both Scottish Distilleries and Irish and this has given him a perfect opportunity to create bold expressions of Triple Distilled Single Malt here at Hinch – the first New Make came off the Pot Stills following our first distillation in Nov for the 161 “An Chead Dun” casks – translated as the “First Down.”

These casks were sold as a unique opportunity to own a piece of Irish Whiskey history in the making, and I have to say, the new make spirit is both beautiful and complex (in) flavors and aromas. We mash and ferment using only naturally occurring enzymes from our malted barley and we are proud that our Mash House contains not one but two mashing vessels, allowing Aaron to optimize the extraction process and obtain a richer wort. Its only partly a secret, but our Pot Stills have been specially designed with reflux in mind – this feature allows the vapor and copper interaction the critical extra time it needs to build a distinguished flavor out of the ordinary.

Tasting our new make as I have, Aaron is onto something great! It would also be worth mentioning that our water supply comes from the famous Silent Valley reservoir situated near us on the cusp of the equally famous Mourne Mountains – acknowledged as some of the purest water supply on the Island, our location in County Down has delivered this heaven-sent source of water on our doorstep.

What do you want bartenders to know about selling or (potentially) mixing with your whiskey?

The tradition of drinking whiskey in Ireland is the classic sipping style – straight with no water. All of our whiskies are over-proofed at 43% and this is designed to give the consumer a long lingering finish without the “alcoholic burn” normally associated with drinking whisky straight – try any one of our whiskies and you will find that we are all about flavor with the ABV way in the background (where it should be!). Triple distillation obviously helps us achieve this, as its back to one of the reasons why Irish Whiskey in general is so popular with younger consumers in particular.

“On the rocks” is not something we fear as the bolder flavors of our Hinch whiskies are able to get past the numbing effect of the ice chill and still deliver the taste in a slightly more subtle way.  The Hinch Double Wood 5-year-old is a Bartenders go to around cocktails as the extra year in virgin American oak gives the whiskey a beautiful spice note delivered from the char, and this finds its way into any classic whiskey-based cocktail. One of our signature cocktails, and my personal favorite, is made with our Hinch Small Batch and has fresh lemon juice and Velvet Falernum mixed in a highball and good quality ginger beer added with the whiskey– simple to make and execute but incredibly refreshing with the whiskey kick in all its sublime glory coming through in the drink – I just love it!

The post GET TO KNOW IRELAND’S NEWEST DISTILLERY! appeared first on Chilled Magazine.

Source: Mixology News

FOUR COCKTAILS TO CELEBRATE ST. PATRICK’S DAY

By | Mixology News

Not just your typical St. Patrick’s Day cocktails!

Mix up these four drinks ranging from classic to unusual as you celebrate everyone’s favorite lucky day. From green and glittery to classic Irish Whiskey and Irish Poitín, there’s a little something for everyone to mix up!

“Pinch O’ Luck”

“Pinch O’ Luck”

“Pinch O’ Luck”

Stella Rosa St. Patrick’s Day Cocktail using the brand-new Stella Rosa Golden Honey Peach

Ingredients:

  • 5 oz. Stella Rosa Golden Honey Peach
  • 1 1/2 oz. vodka
  • 2 oz. lemon lime soda
  • 1/2 oz. lemon juice
  • lemon zest
  • gold and green edible glitter

Preparation: Use lemon to rim glass and roll in gold glitter. In a cocktail shaker, combine all ingredients over ice and shake well. Pour into glasses with ice and stir in green glitter.


Happy Leprechaun

Happy Leprechaun

Happy Leprechaun

Ingredients:


The Wild Friar

The Wild Friar

The Wild Friar

Ingredients:

Preparation: Shake all ingredients with ice and fine strain into a pre-chilled glass.


Jameson Irish Breakfast Tea Hot Toddy

Jameson Irish Breakfast Tea Hot Toddy

Jameson Irish Breakfast Tea Hot Toddy

Ingredients:

Preparation: Steep your Irish Breakfast tea in the Jameson Whiskey for 30 minutes, then strain. Add the tea infused Jameson, honey, lemon slice and fresh lemon juice to a glass. Pour hot water over the top, stir. And voila… enjoy!

The post FOUR COCKTAILS TO CELEBRATE ST. PATRICK’S DAY appeared first on Chilled Magazine.

Source: Mixology News

10 IRISH WHISKEYS FOR ENTHUSIASTS OF EVERY LEVEL

By | Mixology News

Who is the typical Irish Whiskey drinker? In the last ten years, Irish Whiskey has exploded, with more drinkers of every age and demographic reaching for a bottle.

Irish whiskey is having a moment. Whether you are Irish, enjoy celebrating March, or a lover of whiskey, one of these should be in your glass this week. The Distilled Spirits Council released that in 2020, there were over five million cases of Irish whiskey sold in the United States.

Here are some of our favorite Irish whiskeys for those just getting into the spirit, and those who have tried almost everything. Sláinte!

Two Stacks

Two Stacks is at the forefront of Irelands Whiskey revival! The brand is creating hand-crafted expressions. The First Cut – Complex Blend is sweet and spicy with a long and satisfying finish. The brand relies on traditional techniques that have made high-quality whiskey for more than 100 years. With each bottle hand-labeled, this is a whiskey to try.

Two Stacks

Two Stacks


Bushmills

Bushmills Original Irish Whiskey is a classic single malt, lighter grain whiskey, with a rich and smooth taste. The tasting notes consist of vanilla caramel, summer fruit, honey, and oatmeal cookies. The whiskey is matured in both bourbon and sherry casks, giving it a fruity and vanilla finish.

Bushmills

Bushmills


Knappogue Castle

Known for their castle in Ireland, Knappouge has three expressions of their Irish whiskey: 12 years, 14 years, and 16 years. All are aged in bourbon barrels for a rich and complex flavor. The distinctive flavor of this whiskey can’t be beaten.

Knappogue Castle

Knappogue Castle


The Quiet Man

The award-winning craft whiskey is distilled in small batches and matured in bourbon casks for a soft and smooth finish. They are even triple distilled in traditional Irish whiskey pot stills. The premium whiskey was crafted for the modern-day drinker.

The Quiet Man

The Quiet Man


Tullamore D.E.W.

The original triple-blend Irish whiskey was first established in 1829.  It’s a blend of three different types of Irish whiskey that is so smooth it can be drunk straight or with a splash of water. When it comes to Tullamore D.E.W., there are no rules.

Tullamore D.E.W.

Tullamore D.E.W.


Jameson

The classic Irish whiskey, Jameson is tripled distiller for an unmistakably and smooth flavor. They take the best of pot still and fine grain whiskeys and age the in oak casks for a minimum of four years.

Jameson

Jameson


Roe & Co

Decades after the distillery closed, it was reopened in George Roe’s memory to create an Irish whiskey like no other. It’s made from the finest stocks of Irish malt and grain whiskies. The whiskey is aged in bourbon casks for a deep flavor profile.

Roe & Co. Whiskey

Roe & Co. Whiskey


Teeling Whiskey

At Teeling Whiskey, they do things differently. Their whiskey embodies the unconventional spirit; it’s the perfect spirit to layer flavor and character. The small-batch Irish whiskey is award-winning. It’s aged initially in ex-bourbon barrels and then married in American rum casks for 12 months.

Teelings Whiskey

Teeling Whiskey


Drumshanbo Irish Whiskey

This amber hued spirit has notes of winter spice, coconut, and dark chocolate. The single pot still whiskey is aged for five years in ex-Kentucky bourbon and ex-Oloroso sherry casks for a creamy and spicy full-bodied whiskey.

Drumshanbo Irish Whiskey

Drumshanbo Irish Whiskey


Currach Irish Whiskey

This contemporary whiskey is finished in American virgin oak casks that have been charred with Irish seaweed. Currach is the first of its kind, creating a fusion of innovation and tradition. It has notes of Arabic roast coffee with a lightly smoked seaside undertone.

Currach Irish Whiskey

Currach Irish Whiskey

The post 10 IRISH WHISKEYS FOR ENTHUSIASTS OF EVERY LEVEL appeared first on Chilled Magazine.

Source: Mixology News

10 IRISH WHISKEYS TO TASTE

By | Mixology News

It’s almost St. Patrick’s Day, and you know what that means: Irish whiskey!

Whether you are Irish, enjoy celebrating the holiday, or a lover of whiskey, one of these should be on your bar cart this week. Irish whiskey is having a moment. The Distilled Spirits Council released that in 2020, there were over five million cases of Irish whiskey sold in the United States.

Here are some of our favorite Irish whiskeys you should try! Sláinte!

Two Stacks

Two Stacks is at the forefront of Irelands Whiskey revival! The brand is creating hand-crafted expressions. The First Cut – Complex Blend is sweet and spicy with a long and satisfying finish. The brand relies on traditional techniques that have made high-quality whiskey for more than 100 years. With each bottle hand-labeled, this is a whiskey to try.

Two Stacks

Two Stacks


Bushmills

Bushmills Original Irish Whiskey is a classic single malt, lighter grain whiskey, with a rich and smooth taste. The tasting notes consist of vanilla caramel, summer fruit, honey, and oatmeal cookies. The whiskey is matured in both bourbon and sherry casks, giving it a fruity and vanilla finish.

Bushmills

Bushmills


Knappogue Castle

Known for their castle in Ireland, Knappouge has three expressions of their Irish whiskey: 12 years, 14 years, and 16 years. All are aged in bourbon barrels for a rich and complex flavor. The distinctive flavor of this whiskey can’t be beaten.

Knappogue Castle

Knappogue Castle


The Quiet Man

The award-winning craft whiskey is distilled in small batches and matured in bourbon casks for a soft and smooth finish. They are even triple distilled in traditional Irish whiskey pot stills. The premium whiskey was crafted for the modern-day drinker.

The Quiet Man

The Quiet Man


Tullamore D.E.W.

The original triple-blend Irish whiskey was first established in 1829.  It’s a blend of three different types of Irish whiskey that is so smooth it can be drunk straight or with a splash of water. When it comes to Tullamore D.E.W., there are no rules.

Tullamore D.E.W.

Tullamore D.E.W.


Jameson

The classic Irish whiskey, Jameson is tripled distiller for an unmistakably and smooth flavor. They take the best of pot still and fine grain whiskeys and age the in oak casks for a minimum of four years.

Jameson

Jameson


Roe & Co

Decades after the distillery closed, it was reopened in George Roe’s memory to create an Irish whiskey like no other. It’s made from the finest stocks of Irish malt and grain whiskies. The whiskey is aged in bourbon casks for a deep flavor profile.

Roe & Co. Whiskey

Roe & Co. Whiskey


Teelings Whiskey

At Teeling Whiskey, they do things differently. Their whiskey embodies the unconventional spirit; it’s the perfect spirit to layer flavor and character. The small-batch Irish whiskey is award-winning. It’s aged initially in ex-bourbon barrels and then married in American rum casks for 12 months.

Teelings Whiskey

Teelings Whiskey


Drumshanbo Irish Whiskey

Its amber color has notes of winter spice, coconut, and dark chocolate. The single pot still whiskey is aged for five years in ex-Kentucky bourbon and ex-Oloroso sherry casks for a creamy and spicy full-bodied whiskey.

Drumshanbo Irish Whiskey

Drumshanbo Irish Whiskey


Currach Irish Whiskey

The contemporary whiskey is finished in American virgin oak casks that have been charred with Irish seaweed. The first of its kind, creating a fusion of innovation and tradition. It has notes of Arabic roast coffee with a lightly smoked seaside undertone.

Currach Irish Whiskey

Currach Irish Whiskey

The post 10 IRISH WHISKEYS TO TASTE appeared first on Chilled Magazine.

Source: Mixology News

ST PATRICK’S DAY COCKTAILS WORTH CELEBRATING WITH ROE & CO.

By | Mixology News

Roe & Co. Irish Coffee, featured image

Mix up these whiskey cocktails from Roe & Co. for a delicious and festive St. Patrick’s Day celebration!

Founded in 2017, Roe & Co. is a modern distillery making Irish Whiskey for a new generation of drinkers. The distillery was named to honor Irish Whiskey legend George Roe, who helped build the golden era of Irish Whiskey. As a new premium Blended Irish Whiskey, Roe & Co brings elegance, refinement, and remarkable depth to their rich malt whiskey blend.

Roe & Co. Whiskey

Roe & Co. Whiskey

The line is made from hand-selected malt stocks and grain whiskeys, which are aged in bourbon casks and chill-filtered. The resulting Whiskey is creamy and fragrant on the nose, with tasting notes of soft spice, spun sugar, and hints of woody vanilla and spiced pears.

Two Dublin Neighbors

Two Dublin Neighbors

Two Dublin Neighbors

Ingredients:

  • 1 1/2 oz. Roe & Co
  • 1 Pint Guinness Draught

Preparation: Pour Roe & Co into a rocks glass. For a perfect pint poured from a Guinness Draught can: Open the can on a flat surface, wait for about 5 seconds to pour (allowing the nitrogen time to surge into your beer). Now, tilt the glass at a 45-degree angle and begin your pour. When the stout is about 2 inches from the rim, straighten the glass and finish pouring.


Roe & Co. Irish Coffee

Roe & Co. Irish Coffee

Roe & Co Irish Coffee

Ingredients:

  • 1 1/2 oz. Roe & Co
  • 2 1/2 oz. Hot Coffee
  • 1 tsp. Demerara Sugar
  • Top with whipped double cream
  • Garnish with the grated nutmeg

Preparation: Add all ingredients (apart from cream) to a Irish coffee glass and stir to dissolve sugar, top with cream. Top with grated nutmeg.

Feeling creative?

Whip your cream with 5ml of maple syrup and a drop of vanilla essence.

The post ST PATRICK’S DAY COCKTAILS WORTH CELEBRATING WITH ROE & CO. appeared first on Chilled Magazine.

Source: Mixology News

DRINK IN HISTORY: IRISH COFFEE

By | Mixology News

What are the ingredients in a proper Irish Coffee cocktail?

Bailey’s and coffee is a common answer. However, ingredients like crème de menthe, whipped cream, Kahlúa, and even Guinness might come to mind. Turns out, Irish Coffee’s traditional contents aren’t that much of a mystery: The ingredients are simply hot coffee, Irish whiskey, whipped heavy cream, and brown sugar.

As Canadian author Alex Levine once described the drink: “Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat.”

But a true Irish Coffee is also defined by this key technique: Floating the whipped heavy cream on top of your sweetened, boozy coffee concoction. This is accomplished by pouring it into the drink, with the patience of St. Patrick, over the back of a spoon.

“I like to start out with a piping hot Irish Coffee glass,” says Michael Egan, brand ambassador for Kilbeggan Distilling Company. “I’ll pour in boiling water and let it rest for a minute. I’ll then combine a tablespoon of brown sugar and my freshly brewed coffee in the glass then I stir to allow the sugar to dissolve. The next step is to add 1.5 ounces of Irish whiskey. I like to use Kilbeggan Single Grain or the Tyrconnell. The fruity notes in these whiskies stand up beautifully in the coffee. To finish, I’ll use a spoon and gently pour the cold, freshly whipped cream over the coffee until reaching the brim of the glass. A small bit of grated nutmeg over the top of the cream adds flavor and is aesthetically very pleasing!”

So who was the fine lass or lad who invented this satisfying tipple? Meet chef Joe Sheridan. In 1943, while working at the airport in Foynes—a small town in West Ireland—he had the task of warming up (and cheering up) American passengers whose U.S.-bound flight was forced to turn around because of weather conditions. So he whipped up the now-infamous coffee mixture for them. The disgruntled travelers were assuaged, and the drink stuck. In fact, it quickly became the airport’s welcome drink. (Can someone please bring this travel trend back?)

It would be another decade or so before it became an American sensation, thanks to journalist Stan Delaplane. In 1951, he flew into the Foynes airport and sampled an authentic Irish Coffee. When he returned to his home in San Francisco, he told his friend Jack Koeppler, the owner of Buena Vista Café, about this Irish concoction, which led Koeppler to add it to the cafe menu.

Irish Coffee

Irish Coffee

But Koeppler, with Delaplane’s help, could never quite get the recipe right, having issues with the cream. So Koeppler went straight to the source: He offered Joe Sheridan a job at Buena Vista in 1952. Surprisingly, Sheridan accepted the job and moved to California. Today, Buena Vista is still famous for its traditional Irish Coffees. According to the restaurant’s website, it serves up to 2,000 of them a day!

You can no longer visit the original birthplace of Irish Coffee, as the airport closed in the 1950s. But there are plenty of other places in Dublin to sample a traditional or modern version.

“For me, the best Irish Coffee in Dublin is at Delahunt on Camden Street,” says Kevin Hurley, Teeling Whiskey ambassador. “They use a healthy measure of Teeling Small Batch, locally roasted coffee from a company called 3fe, and a whole-fat organic cream from a dairy in County Carlow. It’s sweetened with a stout-beer syrup spiced with cardamom, cinnamon, and toffee essence and garnished with freshly grated nutmeg. It’s a truly indulgent drink and the perfect way to round off any meal.”

Ready for your own dose of Irish comfort in a glass? Follow this recipe and, rest assured, it won’t go arseways on you. Sláinte chugat!

The post DRINK IN HISTORY: IRISH COFFEE appeared first on Chilled Magazine.

Source: Mixology News

CLASSIC COCKTAIL: THE BLACK AND TAN

By | Mixology News

Black and Tan

With the upcoming St. Patrick’s Day holiday, it’s time to brush up on the classic cocktails to celebrate the day.

While many of us are celebrating at home, this will be the perfect drink to sip while eating corned beef and cabbage this week.

A term that was likely to be originated in England, Black and Tan refer to the mixing of beers. Until the 1980s, the Black and Tan cocktails were a mix of ale and stout. It then was referred to as a layered drink. Although any beer could be used traditionally, Bass Ale and Guinness are used to create this drink.

The beers aren’t just thrown into a glass together; they’re layered. The ale goes in first, quickly, which creates a sturdy base to help with layering. An inverted spoon can be used to help create the top layer of Guinness. This method helps with dispersing the beer so it doesn’t go in all at once.

Why shouldn’t you order a Black and Tan while visiting Ireland? Actually, ordering this American drink at a bar in Ireland could be offensive. Black and Tan was the nickname given to the British paramilitary force during the Irish Independence Movement in 1920 and 1921. They were ex-servicemen who would wear khakis and dark shirts. Their methods were often terrible. So this isn’t the drink you should order at any pub in Ireland.

However, for those staying home and wanting to create a beer cocktail, check out this recipe below.

Black and Tan

Irish Layered Black and Tan Beer with Lager and Stought

Black and Tan

Ingredients:

  • 6 oz. Pale Ale Beer
  • 6 oz. Stout Beer

Preparation: Fill a pint glass halfway with the pale ale of your choice. Slowly pour the stout over the back of an inverted spoon to layer on top of the ale. Serve and enjoy!

The post CLASSIC COCKTAIL: THE BLACK AND TAN appeared first on Chilled Magazine.

Source: Mixology News

GET YOUR CAFFEINE FIX WITH A REMY MARTIN ESPRESSO MARTINI

By | Mixology News

“The Kings Accord”, featured image

Chilled 100 Bartenders in Washington DC and Atlanta share their riffs on the Remy Espresso Martini in honor of Espresso Martini Day!

Chilled declared March 15th the first annual Espresso Martini Day – since we could all use a cocktail with caffeine after the start of Daylight Savings!

To help celebrate this first annual day, Rémy Martin challenged 16 Chilled 100 Bartenders in eight markets to create riffs on the classic Espresso Martini using Rémy Martin 1738. Each market created its own highly unique and delicious drinks that perfectly showcase how well Rémy Martin 1738 pairs with espresso.

Get your cocktail shaker ready; you’ll want to try these yourself!

Josue Gonzalez from Washington DC mixed up the Rémy Rise with fig spread.

Remy Rise

Remy Rise

Rèmy Rise

Ingredients:

  • 1 1/2 oz. Rèmy Martin 1738 Cognac
  • 1 oz. Espresso
  • 1/4 oz PX Sherry (Lustau Pedro Ximenez)
  • 1-2 Bar Spoons of Fig Spread

Preparation: Combine all ingredients in a shaker tin, add ice and vigorously shake for 10 seconds, Strain into a cocktail glass (Martini, Coup, Nick & Nora) garnish with a little grated nutmeg.

Ice: Only for shaking.

Glass: Cocktail Glass (Martini, Coup, Nick & Nora)

Garnish: Grated Nutmeg


Rachel Sergi of Washington DC created the Café’ Luxe with a lemony twist.

Cafe' Luxe

Cafe’ Luxe

Cafe’ Luxe

Ingredients:

  • 1 1/4 oz. Rémy Martin 1738
  • 1/2 oz. Amaretto
  • 1/2 oz. Lemon Vodka
  • 1 oz. Espresso (Blue Bottle)
  • 1/4 oz. Lemon Sour
  • 2 dash Lemon Bitters

Preparation: Top with Lemon Marzipan Mousse* (espuma) and Grated lemon. Add all ingredients to shaker tin with ice, except mousse.  Shake vigorously. Strain into stemmed glass and top with mousse and grated fresh lemon.

*Lemon Marzipan Mousse

Ingredients:

  • 8 oz. fresh lemon juice
  • 12 oz. fresh egg whites
  • 12 oz. rich simple syrup
  • 1/2 oz. almond extract

Preparation: Combine all in a large container.  Beat for 20 seconds with a wire whisk.  Transfer to clearly marked and dated quart containers.

For Mousse/Espuma: Fill iSi 2/3 of the canister with espuma mixture. Tighten!!!! Charge once (upside down) and shake iSi. Charge again right side up. Chill in fridge. Allow to get really cold. Then it is ready to dispense.

**if eggs are not desired, you can always use handmade whipped cream (ex: for an Irish coffee) with a bit of almond extract for the topping.


Ryan O’Neill of Atlanta mixed up The Kings Accord with a Chicory Liquor.

“The Kings Accord” 

Ingredients:

  • 1 1/2 oz. Rémy Martin 1738
  • 1 oz. Espresso
  • 1/2 PX Sherry
  • 1/4 Hoodoo Chicory Liquor
  • 1/2 Demerara Sugar Syrup

Preparation: Grated Nutmeg and Espresso bean garnish.


Keyatta Mincy-Parker of Atlanta used a Dirty Chai Syrup in her The Dirty Royal.

The Dirty Royal

The Dirty Royal

The Dirty Royal 

Ingredients:

  • 1 1/2 oz. Rémy 1738
  • 1/2 oz. espresso
  • 1 oz. Bloom Bar Dirty Chai Syrup
  • 1/2 oz. Orange liqueur
  • 2 drops sweet orange bitters

Preparation: Shake hard, strain into a coup glass and garnish with orange peel.

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Source: Mixology News