March 2021

Happy National Riesling Day!

The best way to celebrate this beloved wine is to take a little dive into what makes it so popular. Let’s explore what exactly Riesling is.

Austria Riesling Grape

Riesling wine dates back to the early 1400s. In the beginning, it seemed that wine was the preferred drink of German nobility. The popularity of the wine caused people to stockpile it by the case in cellars throughout the country. Collectors realized that Riesling was one of the rare white wines that aged incredibly. While most white wines can be drunk right after bottling, high-quality bottles can improve for more than 100 years.

Riesling is considered one of the top three white wines. It’s made with a grape variety that originated in the Rhine region of Germany. The type of grape is green and skinned and prefers cooler, growing regions.

Glass of White Wine

There are six different ripeness classifications when picking Riesling grapes.

1. Kabinett

These grapes get picked during the normal harvest. They yielded a light-bodied and lower ABV content wine.

2. Spatlese

Meaning “late harvest,” these grapes are fully ripened, so they bring a more fruit-forward flavor with a fuller body. They can be dry or off-dry with a subtle sweetness.

3. Auslese

Meaning “select harvest,” these are grapes picked out from a specific cluster of berries. It can yield a dry or sweet version of Riesling.

4. Beerenauslese

This type of classification is when the grape makes a luxurious Riesling dessert wine. It tends to pair well with peach-based desserts or caramel candies.

5. Trockenbeerenauslese

These grapes create a rich and sweet wine. It yields the most expensive of all German wines.

6. Eiswein

Meaning “ice wine,” this Riesling is made from frozen grapes. The grapes get crushed, and then the ice is separated from the juice. It leaves behind an extremely sweet and highly acidic dessert wine.

Some of the most famous regions where Riesling grapes are grown are Germany and Alsace, France. In Germany, the grapes can be made into styles that range from dry to slightly dry to very sweet. A drier and off-dry style of wine comes from France. Other popular regions where Riesling grapes are grown include Australia, Austria, Germany, and the United States. The Finger Lakes region of New York is an ideal place for these grapes to grow.

The flavors of Riesling can range from fruity, floral, tropical, and sometimes peachy or honeysuckle. When serving Riesling, think spice. While it pairs well with most foods, it a good match for spicy cuisines. Because it is sweeter and more acidic, it accompanies spicy foods like Indian and Asian spices. Riesling also pairs nicely with soft cow milk cheese and dried fruit.

Now head to your local wine store and pick up your favorite bottle of Riesling.

The post NATIONAL RIESLING DAY appeared first on Chilled Magazine.

Source: Mixology News

Seattle-based Chilled 100 Bartender, Dustin Haarstad played off The Dubliner’s notes of fresh apple and toffee when creating his drink, Dublin Down.

Using a combination of Byrrh, Giffard’s Crème de Apricot, and The Dubliner, Dustin created a nuanced drink with layers of flavor.

Dustin Haarstad – Chilled 100 Member, Seattle

“My inspiration for the cocktail was looking for something light yet spirit forward to showcase the spirit but also show how versatile it is with flavors of apricot and herbs via the aperitif,” Dustin explained.  “This is exactly what I would be looking for to lift my spirits from the comfort of home during the pandemic and at a bar once things return to normal.”

Dublin Down

Dublin Down

Ingredients:

• 2 oz. Dubliner Irish Whiskey
• 1/2 oz. Giffard creme de apricot
• 1/2 oz. Byrrh
• 2 dashes Aromatic Bitters

Preparation: Stir and strain into a cocktail glass. Garnish with a lemon peel.

The post DUSTIN HAARSTAD’S DUBLIN DOWN COCKTAIL appeared first on Chilled Magazine.

Source: Mixology News

This Irish Gin is what you need for your St. Patrick’s Day cocktail game – Drumshanbo Gunpowder Irish Gin brings a fresh and exciting new taste to the Irish Spirits game.

Drumshanbo Gunpowder Gin

Crafted at The Shed Distillery in Western Ireland, Drumshanbo Gunpowder Gin is crafted from a blend of unique botanicals from all over the world. Gunpowder tea is one of the most noticeable flavors, with meadowsweet and coriander shining through; the result is a delightful, flavorful spirit perfect on it’s own or in a craft cocktail.

As you’re planning your St. Patrick’s Day drink menu, don’t sleep on these fresh new drinks from Drumshanbo!

Gunpowder of Middle Earth

Gunpowder of Middle Earth

Ingredients:

• 1 1/2 oz. Drumshanbo Gunpowder Irish Gin
• 1/2 fresh kiwi peeled and cubed*
• 1/2 oz. lemon juice
• 1/2 oz. simple syrup

*Note: You can use 1 1/4 oz. kiwi puree alternative

Preparation: Combine all ingredients in a shaker and muddler to create flavor. Add ice to vessel and toss. Double strain into coupe glass. Garnish with slice of kiwi.

The Spice Market

The Spice Market

Ingredients:

• 1 oz. Vanilla Chai tea
• 1 oz. Drumshanbo Gunpowder Irish Gin
• 1/2 oz. Apricot Liqueur
• 1 bar spoon of Orgeat Syrup
• 1 bar spoon of Spice syrup

Preparation: Fill a shaker with ice and add all the ingredients. Shake really well until the shaker is icy. Double strain into a highball and garnish with a hollowed-out passionfruit.

The Curious Jackalope

The Curious Jackalope

Ingredients:

• 2 oz. Drumshanbo Gunpowder Irish Gin
• 3/4 oz. fresh lime juice
• 3/4 oz. fresh grapefruit juice
• 1/4 oz. sugar syrup

Preparation: Shake and serve over ice. Garnish with fresh mint and a generous grapefruit wedge.

The post MOVE OVER WHISKEY, THERE’S A NEW IRISH SPIRIT IN TOWN appeared first on Chilled Magazine.

Source: Mixology News

Head into the weekend with a few cocktails to mix up.  

Friday nights call for kicking your feet up and sipping on a delicious cocktail.  One of these tequila cocktails will be the perfect company for a homemade dinner and some reality TV.  

Here are four tequila drinks you should make now.   

Negroni

Negroni

Ingredients:  

• 2 oz. 21SEEDS Valencia Orange Tequila 
• 1/2 oz. Campari 
• 1/2 oz. Sweet Vermouth  
• 1/2 oz. Fresh Orange Juice 

 Preparation: Stir with ice, pour over fresh ice, and garnish with an orange rind.  

Paloma de Jima

Palona de Jima

Ingredients:  

• 3⁄4 oz agave syrup 
• 2 oz Lobos 1707 Tequila, Joven 
• 3⁄4 oz lemon juice 
• 2 oz ruby grapefruit or blood orange juice 
• Ruby grapefruit or blood orange slice for garnish (optional) 
• Salt or spicy seasoning (optional) 

Preparation: Add the agave, the Tequila, and the lemon juice in a mixing tin and shake. Pour in a rocks glass over ice, and top with ruby grapefruit or blood orange juice. Garnish with a slice of grapefruit or blood orange. If you prefer, rim the glass with lemon juice and then salt or spicy seasoning. 

Tequila Bees Knees

Tequila Bee’s Knees

Ingredients:  

• 1 1/2 parts Hornitos® Reposado Tequila 
• 3/4 part fresh Lemon Juice 
• 1/2 part fresh Cranberry Juice 
• 1/2 part Honey 
• Maraschino cherry 
• Lemon twist 

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

The post TEQUILA COCKTAILS FOR THE WEEKEND appeared first on Chilled Magazine.

Source: Mixology News

Chilled has declared the first annual Espresso Martini Day on March 15, conveniently the day after Daylight Savings, because we will all need that extra boost of caffeine.

To celebrate the first annual day, we partnered with Rémy Martin, who challenged 16 bartenders in eight markets to create their version of a Rémy Espresso Martini. For the next few weeks, we will be sharing each riff the bartenders create. Rémy Martin 1738 is the perfect match for an Espresso Martini as it brings layers of flavor that help transform a basic cocktail into something dynamic and unusual. It serves as a perfect building block for a truly craft take.

Let’s see what our bartenders in Chicago and Boston came up with for cocktails.

Marco Montaguano in the Chicago market created a Banana Espresso Martini.

Banana Espresso

Banana Espresso

Ingredients:

• 1 1/2 oz. Rémy Martin 1738®
• 1 oz. Espresso
• 1/2 oz. Coffee liqueur
• 1/4 oz. Banana Liqueur
• 1/4 oz. Demerara syrup
• 2 dashes Black Cardamom Tincture

Preparation: Shake, strain twice, serve in a classic coupe or martini glass. Garnish with a Plantain Chip with three dots of whipped ricotta cheese.

Fatima Butler in the Chicago market created an Espresso Martini inspired by Tiramisu.

Espresso in Accord

Espresso in Accord (Tiramisu Based Espresso Martini)

Ingredient:

• 1 1/2 oz. Rémy 1738 (Mascarpone fat washed)
• 1/4 oz. Cointreau
• 1/4 oz. Amaro Abano
• 1/2 oz. Rich Coffee Liqueur (I used Cafe Rica)
• 1 oz. Espresso (I used 1:12 Costa Rican coffee to water in a French press)
• 3 dashes Ango Cocoa Bitters

Preparation: Shake and double strain. Garnish with a shaved dark chocolate bar Fat washed 1738 recipe: 5 oz. of Remy 1738 + 2 oz. mascarpone cheese. Freeze 48 hours. Strain through cheesecloth or coffee filter lined chinois or another strainer. 

Kelly Unda in the Boston market created the Rémy 1738 Espresso Martini.

Remy 1738 Espresso Martini

Remy 1738 Espresso Martini

Ingredient:

• 1 1/2 oz. Remy 1738
• 1 oz. Valdespino PX Sherry El Candado
• 1 oz. Espresso
• 1/4 oz. Tempus Fugit Creme de Cacao

Preparation: Bar spoon of Averna. Shake and strain into a martini glass. Garnish with star anise

**Any PX Sherry will work, and you can substitute any brand of creme de cacao

Roger Gross in the Boston market created vanilla-infused Rémy Martini.

Noble Pursuit

Noble Pursuit

Ingredients: 

• 1 1/2 oz. Vanilla Infused Rémy 1738*
• 1 oz. Mr. Black Single Origin Ethiopia Coffee Liqueur
• 1 1/2 oz. Premium Fresh Espresso
• 1/2 oz. Vanilla Chai Raw Sugar Syrup**
• 2 dashes Berkshire Distilling Coffee Bitters

Preparation: Add ingredients in mixing tin with ice, shake well and strain into your favorite cocktail glass. Garnish with coffee beans and star anise in the pattern of a compass. Enjoy responsibly.

*Vanilla Infused Rémy 1738

Take one vanilla bean and split down the middle, carefully scrape sides to loosen vanilla specks. Place in a quart container and shake well. Let rest for 72 hours.

**Vanilla Chai Syrup (crack and toast)

Ingredients:

• 1 Green Cardamom Pod
• 1 Black Cardamom Pod
• 1 Star Anise
• 2 Cinnamon Sticks
• 3 Cloves
• 2 Black Peppercorns
• 4 pieces of Mace
• 1 Vanilla Bean Split and Scraped

Preparation: Add 2 lbs. of raw sugar and 1 1/2 lbs. filtered water. Heat until sugar dissolved and strain out any spice matter. Cool and store. 

The post MIX UP AN ESPRESSO MARTINI DAY WITH RÉMY MARTIN appeared first on Chilled Magazine.

Source: Mixology News

Mocktails are all the craze this year, and so are RTDs. It’s no wonder why the two have managed to merge into one.

With the sober curious movement, people are opting for no ABV options when it comes to consuming alcohol. And luckily, there is no shortage of choices. It seems like everyday new RTDs hit the shelves.

If you’re looking for a non-alcoholic beverage, skip the seltzer and try one of these RTD mocktails.

Kin Spritz

Coming in petite sunset-colored cans, Kin Spritz is a sparkling and ready-to-drink euphoric. The perfect drink for a mid-day slump or a mocktail at a girl’s night out. Each can contain a blend of fresh citrus, hibiscus, and ginger. This drink is also made with adaptogens like Rhodiola Rosea, which supports the balance of the stress hormone that triggers fight or flight.

Kin Spritz

Curious Elixir No. 3

This RTD mocktail is crafted with ashwagandha, which is an herb that improves energy and reduced stress. These were designed to please your palate and to help unwind. With notes of alpine herbs, flowers, cucumber, and lemon, it takes inspiration from cocktail classics like a Cucumber Collins of French 75.

Curious Elixir No. 3

Vybes

Coming in over five flavors, these CBD-infused drinks are the perfect replacement for a cocktail. Whether you want to wind down from a long day or need a sweet drink to sip, these are perfect for any occasion. Each drink is created with 25mg of hemp CBD isolate.

Vybes

Fauxmosa

If you are ever in the mood for that classic brunch cocktail, look no further. This “fake” mimosa is alcohol-free and created with all-natural ingredients. It’s made with the highest quality Chardonnay and Sauvignon Blanc grapes with fresh orange juice, a hint of apple cider vinegar, and turmeric for the extra health benefits.

Fauxmosa

Sunwink Tonic

With five dynamic flavors to choose from, there is something for everyone. Each flavor contains different benefits such as unwinding, uplifting, immunity-boosting, and more. The Sunwink Wellness Tonics make the perfect alcohol replacement.

Sunwink Tonic

The post READY-TO-DRINK MOCKTAILS appeared first on Chilled Magazine.

Source: Mixology News

Hint: He’s the Cowboy.

You may not even know their names, but they are instantly recognizable: The Cowboy, Leatherman, Indian, Police Man (sometimes Naval Officer), Construction Worker, and G.I. And though they may be one of the most cartoonish bands to ever hit the stage, let’s be honest with each other: No matter how much of a stick in the mud you may be, you’ve done the “Y.M.C.A.” dance at least once. The Village People are, in a word, iconic.

“And I think we didn’t see it coming down the road,” recalls Randy Jones, the mustachioed, gingham-wearing Cowboy. “But we saw it immediately in front of us in our audiences. We saw the huge crowds of extremely diverse folk right there before our eyes enjoying our musical shenanigans.”

While The Village People might seem a little “much” by today’s standards, they were definitely in the spirit of their age. In contrast to every era before, 70’s bands were famous for wild clothing (ABBA), wild performances (Alice Cooper), or both (KISS). So when music producers Jacques Morali and Henri Belolo, thought up the idea of an six-man disco group, the whole point was to take male archetypes Hollywood had promulgated since the 1920s and give them a level-11 70’s-style macho upgrade. There was no magic; Morali and Belolo simply took out an ad in a theatre trade paper that read “Macho Types Wanted: Must Dance And Have A Moustache.” The rest is record-setting history.

Chillin’ with Randy Jones

But if a band can belt out a song that later becomes enshrined in the Library of Congress as “culturally, historically or aesthetically significant,” which “Y.M.C.A.” was in March, clearly there is more than just dancing and mustaches.

“As they say in this business, ‘It has legs!’” says Jones, who goes on to explain how The Village People added a very simple component to their music to ensure audiences would keep coming back for more: “One of the many reasons for our longevity and success is that the audience does not find it difficult to enjoy what we do. It’s just fun. And as time has passed, that somehow has become a rare commodity.”

In other words, don’t look for a Village People remix from My Chemical Romance any time soon. Fun is probably why upbeat, good-time songs like “Macho Man” and “Y.M.C.A” not only have preternatural staying power, but cross just about every boundary there is. Young or old, White or Black, progressive or reactionary, gay or straight, The Village People is one of the very few bands everyone can bop along to.

And the band has been bopping for 50 years non-stop. Disco may have died, but The Village People are going strong, as is Jones. Now married to husband Will Grega, Jones splits his time between New York and Miami, almost always wearing his signature cowboy hat (rumor has it Disney based Woody from Toy Story in part on Jones). Type A to the core, he has not let something like a pandemic stop him; Jones has both movie and music projects in the works. Indeed, he was in the studio as this article was written.

“I am grateful and amazed every day that my legacy and work is somehow still relevant and ingrained so deeply in pop culture as a touchstone or firebrand,” Jones reflects. “But actually, that was our intent from the very beginning: to reach as many people as possible of ALL stripes. As artists, we want to share our work with the world. Success is sweet.”

Chillin’ with Randy Jones

What do you do in your down time?

I am currently prepping for work on a new thriller film to begin work in early 2021 and looking forward to a new film that we just finished, The Shuroo Process, directed by Emrhys Cooper. I’m also in the studio recording material for a new release and absolutely loving the process of working with musicians, writers and other people from all over the globe via the Internet. I love our gardens, my husband’s and mine. The roof garden in Manhattan and the gardens at our home in Florida. In Florida, everything grows year-round, 24/7.

Where do you like to dine?

Our kitchen. With all the traveling you do as an entertainer, there really is no place like home and our kitchen.

Chillin’ with Randy Jones

What are your favorite cuisines?

So many. But Italian, since my husband is and all the great diversity that the True American Southern kitchen presents. There is a great PBS program, “Somewhere South” that illustrates my point.

What are your favorite bars?

In Manhattan, The Monkey Bar and Bemelman’s in the Carlyle, especially when Jim Caruso and Billy Stritch appear there on Sunday evenings. And Harry’s New York Bar in Paris is still a comfort.

Chillin’ with Randy Jones

What are your favorite drinks?

When I would drink, vodka is the choice. Simple, perhaps with lime or lemon.

Do you prepare drinks at home?

Not really. Water is my friend.

Have you ever been a bartender?

Only as a celebrity guest bartender at The Palm in NYC with Tony Danza one evening for a cancer benefit, ha!

The post CHILLIN’ WITH RANDY JONES OF THE VILLAGE PEOPLE appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartender, Maren Erikson, created a unique whiskey cocktail for The Dubliner! 

With just over a week until St. Patrick’s Day, Maren’s ‘XOXO GG’ is a botanical cocktail that will help you celebrate in style.

The Dubliner paired with seven Chilled 100 Bartenders in markets across the United States to create cocktails using their newly repackaged whiskey. Each bartender brought their own unique twist to the table; for Maren that meant a homemade Egyptian Licorice and Chamomile Tea Syrup paired with lemon juice and an absinthe rinse.

‘XOXO GG’

‘XOXO GG’

Recipe by Maren Erickson

Ingredients:

• 2 oz. Dubliner Irish Whiskey
• 3/4 oz. Egyptian Licorice and Chamomile Tea Syrup*
• 3/4 oz. Lemon Juice
• Egg White
• Absinthe Rinse on glass

Preparation: Dry shake all ingredients in tin to incorporate egg white. Add ice and shake hard until chilled. Double strain into Absinthe rinsed glass. Garnish with drops of Aromatic bitters on top.

*Egyptian Licorice & Chamomile Tea Syrup

Add one bag Egyptian licorice tea and one bag chamomile tea to 3 oz. water and boil for 5 minutes. Add 3 oz. granulated sugar and mix until completely dissolved. Let cool and store.

Meet Maren Erickson

CHILLED 100 Member, San Antonio

After a few years of nonstop industry travel, Maren is a new San Antonio resident hailing from Salt Lake City, Utah. She’s worked under control state laws her entire life and loves finding creative ways to craft a memorable experience within any set of boundaries.

Throughout her years bartending, Maren has earned volunteer leadership roles in the most prominent industry conventions including the Cocktail Apprentice Program (Red Coat 2019) at Tales of the Cocktail, Portland Cocktail Week Varsity Squad 2019 and 2018, and would not have moved to San Antonio had she not been on the Team Taco Prep Team for San Antonio Cocktail Conference. She is a firm believer that community is one of the strongest assets we have and will always plan her vacation time around executing educational events across the country.

In addition to her focus on educational conferences, Maren is always searching for new ways to get more involved with the community. Not only did she help found the Industry Pin Pals Facebook page in collaboration with Mover and Shaker Co that has completely captivated bartenders across the country, but she won’t miss a chance to develop smart, but self-aware pop ups around the country. If an opportunity to develop meaningful relationships with new people arises, you’ll find her there.

The spirits industry changed Maren’s life for the better and she’s always looking to give back. She is excited to see how the industry grows in the coming years and is grateful to be a part of it.

Maren Erickson – Chilled 100 Member, San Antonio

The post MAKE A TOAST WITH THE DUBLINER AND BARTENDER MAREN ERIKSON appeared first on Chilled Magazine.

Source: Mixology News

The team at Two Stacks has been hard at work developing a dynamic line that brings their whiskey to the front of the rapidly growing market. 

With the evolving face to the whiskey market Irish Whiskey brands have to work harder than ever to stand out. In spite of this added challenge, Two Stacks has rocketed onto the market and captured the attention of a growing audience.

The brand currently has 6 expressions: The First Cut – Complex Blend, The Blender’s Cut – Cask Strength, and Smoke & Mirrors.  They also carry four cask finishes made from The Blender’s Cut: Sauternes Cask Finish, Tawny Port Cask Finish, Barbados Rum Cask Finish, and Apricot Brandy Cask Finish. To help bring their line to the fast-growing RTD consumer, they’re launching a Two Stacks – Dram in a Can, the world’s first 43% whiskey canned spirit. To learn more about the brand and to get their insight into the changing market, we caught up with Co-Founder Shane McCarthy.

Shane McCarthy, Donal McLynn, and Liam Brogan

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 market continues to see strong growth even after a difficult 2020 trading environment, and we see this continuing into the near-term.

Natural growth cycle economics will take effect, allowing for new distillery consolidations and takeovers from foreign and local entities. We will see more competition from the world whiskies starting to compete in their local market for a share of the whiskey market, countries such as England, France, Australia already have a strong local whiskey markets which are continuing to grow without the technical file restrictions that Irish distilleries need to adhere to.

Shane McCarthy, Two Stacks Co-Founder

What has Two Stacks done to stand out in a highly competitive market?

Two Stacks has been a natural evolution from Ireland Craft Beverages Ltd, a company set-up to support small Independent Irish suppliers showcase their products and craft across the world. Two Stacks Independent bottlings blend the best of contemporary Irish whiskey flavors with true distilling heritage, taking a step into the forefront of Ireland’s whiskey revival. All Two Stacks releases will be a hand-crafted expression carefully sourced from the Irish distilleries we have been working with over the past 6 years from various locations across Ireland.

Two Stacks Bottling

Can you tell us a little about the process of creating your BEAUTIFUL labels?

The branding was a chance for us to put a fresh look on the face of new Irish Whiskies, taking a step away from the traditional labels in the industry, and visually complementing the whiskey inside each one of the Two Stacks products. Each label is a blank canvas, allowing us to express the flavor through contemporary and artistic expressions, reinforcing those whiskey flavors through a unique visual identity. We want to be distinctive yet simplistic and timeless where people will automatically know and say ‘That’s a Two Stacks bottle’

Two Stacks Cask Series

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.

There have been both Scientific and theoretical responses to similar questions over the years. We believe both the provenance and core ingredients give the most impactful result to the flavor profile of our whiskey. As independent bottlers, we do not run the distillation process, albeit we have a part to play in the types/styles and distilleries we work closely with on the bonding & bottling.

Finding a reliable source of good quality casks in which to mature and finish our expressions is important to us and the one part of the process we have direct control over – we have also seen a strain in the industry lately, with many of the smaller distilleries scrambling after top quality finishing casks.

Two Stacks Cask Series Barrels

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

Two Stacks Core products give bartenders a robust base to work with on any premium cocktail menu, from our 5-part complex blend when making classic cocktails, to the highest ABV currently on the market at 65.15%. We also have a new 2021 release that sees us move into The Single Malt category, combining some of our Irish Brewery Casks to finish off ‘Smoke& Mirrors and align the brewing relationships we have built up over many years in working with them through Ireland Craft Beverages.

We’re confident there is something for everyone in the Two Stacks range. We also encourage consumers to enjoy near, with a drop of water or on the rocks, especially the cask strength finishes, it is their whiskey and their experience to do as they please, we can only focus on giving them what we hope is a whiskey we love drinking ourselves.

Two Stacks Blenders Cut

For more coverage on the evolving Irish Whiskey market, check out our special section in our February/March 2021 issue.

The post TWO STACKS: THE INNOVATIVE LINE BRINGING A FRESH FACE TO IRISH WISKEY appeared first on Chilled Magazine.

Source: Mixology News

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

If you still seek evidence for Darwinian evolution, look no further than the gin & tonic. The gin & tonic, also known as a G&T, began as a medicinal prescription and now is one of the most beloved drinks in modern mixology, with entire bars dedicated to the drink’s infinite possibilities.

As they say, history repeats itself. Currently, the Quarantini, made of Emergen-C (flavored vitamin C in powder form) and the booze of your choice, has been trending on social media. Its popularity due to claims of bolstering your immune system, in turn, fighting off the Coronavirus. (The company has come out strongly against this advice). More than three centuries before the Quarantini emerged due to Covid-19, the G&T was the original medicinal libation created to avoid a specific and equally deadly plague.

In the 1700s, Scottish doctor George Cleghorn discovered that quinine could treat malaria. By the 1800s, British soldiers stationed in India were drinking gin (or any available booze) and tonic to get their daily dose of quinine—the active ingredient in tonic—to ward off malaria. “The Gin and Tonic drink has saved more Englishmen’s lives, and minds, than all the doctors in the Empire,” Winston Churchill once said.

As you can imagine, with a celebrity endorsement like that, the Gin and Tonic soared in popularity in the 1900s. Many were adding a squeeze of lime at this point for added health benefits.

In the 1950s, hello the Mad Menstyle drinking: stiff and frequent. While in Churchill’s day, the gin was added as a splash to make the quinine more palatable—the midcentury G&T was mostly gin with a splash of tonic. (As a side note, tonic’s history is fascinating in its own right. If you’re keen to take a deep dive, check out the Fortnum & Mason award-winning food and drink book of 2020, Just the Tonic: A Natural History of Tonic Water).

Fast forward past those dark decades for most cocktails (the 70s through the 90s) and transport yourself to Spain, where the Gin Tonica began is rocketing to stardom in the early 2010s. Popart sized wine glasses, known as copas, are filled with artisanal gins and tonics and swirled with an elaborate salad of botanicals. When travel opens up, check out La Gintonería in San Sebastian, Spain, for one of those fantastic fishbowl G&Ts.

Enter the age of decadence for the simple tipple. Recently, that Spanish passion for gin and G&Ts has taken hold of the United States as well. Craft gins are booming in the United States, and Canada, along with barkeeps making their own tonics infused with exotic herbal concoctions. To boot, dedicated gin bars opened across the country, such as Genever in Los Angeles, Whitechapel in San Francisco, and The Gin Room in St. Louis.

But until bars open their doors again, it’s up to us to keep the G&T flame burning brightly.

Although it’s a simple cocktail, like all well-made drinks, there’s a finesse to mastering the G&T. Martin Cate, owner of legendary tiki bar Smuggler’s Cove, lends some pointers. “A few key things that I look for in a good G&T: I think it should be bracingly cold, I think the sweet and bitter balance must be perfect, and that the mouthfeel mustn’t be syrupy. It should have very bright carbonation, and the gin should speak up proudly and not be buried under tonic.”

But no pressure. With only two ingredients, you’ve got this.

Gin and Tonic

Gin & Tonic

Ingredients:

• 2 oz. Gin
• 4 oz. Tonic Water
• Lime Wedge (for garnish)

Preparation: Fill copa glass with ice. Pour gin and tonic over ice. Stir well. Garnish with a lime wedge.  

The post DRINK IN HISTORY: GIN & TONIC appeared first on Chilled Magazine.

Source: Mixology News