March 2021

Hollywood Florida served as the birthplace of a future star actress.

Her name: Bethany Joy Lenz. Beth’s versatile acting skills came from within. Her father Robert George Lenz worked as a history teacher and therapist, while her mother Catharine Malcolm Holt Shepard had jobs as a personnel manager and entrepreneur. Her parents’ careers were excellent, sturdy, and well worth being inspired by, but passion overruled job security in Bethany’s eyes. Such ambition led to her landing roles in hit shows and theatre productions. Prior to her big break, the stage was where Lenz built up her acting prowess. She performed in numerous productions including “The Wizard of Oz”, “Annie”, and “Cinderella”.

The most prominent role landed by Bethany was in Warner Brother’s One Tree Hill as “Haley James Scott”, who was the wife to James Lafferty’s “Nathan” and childhood mate of Chad Michael Murray’s “Lucas”.

Other performances by Bethany worth noting can be seen in the shows “Men at Work”, “CSI: Crime Scene Investigation,” and even Netflix’s “Dexter.”

Aside from her portrayal of unique characters, Lenz also has a knack for putting her vocal cords to work. Her revered voice spans a four-octave range, thanks to training in the big apple by Richard Barrett, the director of the Brooklyn College of Opera, and in Los Angeles by renowned voice instructor Eric Vetro.

Chilled had the pleasure to sit down and speak with Bethany to learn about her upcoming projects, preferred ways to imbibe, and how she has been tolerating quarantine.

Chillin’ with Bethany Joy Lenz

Tell us about the projects you are working on.

I just saw a final cut of my new film, Michael Koryta’s thriller “So Cold The River”, which will release this year. I’m also about ready to workshop my latest musical for stage, which is a challenge in a pandemic, but I’ll figure it out. I am developing a few projects for TV as well and will be recording a new album soon, hopefully for a spring/summer release.

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

I love to paint; it is a great release for me.  Big canvases with messy, splattered paint, pumice, gel, mixed media, etc. The more I can put my body into it the better. And, as it happens, I really love mixing cocktails! I was given a small bartending set for Christmas and I use it all the time.

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

Pace in the Canyon is probably my favorite spot in LA because it just always feels cozy and friendly there. But I have had some incredible meals at Norah, at Openaire. But for an easy night out, I love Sushi Dan, Grandma’s Thai Kitchen and The Great Greek.

Chillin’ with Bethany Joy Lenz

What types of dishes do you typically order?

I love a well-plated fish dish, pizza, simple & flavorful pastas, lamb— I’ll eat almost anything honestly, as long as it’s plated well.

Any favorite bars?

Eveleigh has great cocktails, as does No Vacancy. My go-to wine bar is Augustine. I love a dive bar too.  There is a smattering of dives in the valley that I do miss right now.

What drinks do you order when out? Favorite drink?

Very Dirty Martini with a blue cheese stuffed olive. So cold you could skate on that layer of ice on top. I also love a Bees Knees, Aviation, Paloma, or Campari & soda on a hot day.

Chillin’ with Bethany Joy Lenz

Do you prepare drinks at home?

Absolutely. I have been getting fairly good at the egg white dry shake!

Tell us about your home bar. What is it stocked with?

I rely heavily on bitters and I have a large selection from House of Botanicals. I also have a delicious collection of aperitifs & digestifs from Pietro Nicola- the black walnut & peach are my current favorites. 

Have you ever been a bartender?

Never been a bartender! I did seriously consider taking some courses when I was 19, but I had a job already and it did not seem practical. I wish someone had talked me into it!

Chillin’ with Bethany Joy Lenz

If you could share a drink with anyone, who would it be?

If I could share a drink with anyone it would be my Grandfathers. I was young when they both died. I’d love to hear their stories over a long sequence of great drinks.

What dishes/drinks are you making at home right now during “stay-at-home?”

During quarantine I’ve been perfecting a quick & creamy Tomato Soup with Grilled Cheese. Drink wise, I’ve created a cocktail I’m just calling the French Girl.  Fleurette Vermillion Gin, Rose Liqueur, quick squeeze of 1/2 a Clementine, Teapot Bitters, Lo-Fi Gentian Amaro, St. Germain and Egg white.

How are you coping?

I’m coping by writing and singing, fixing up my ranch, playing with my daughter, facetiming with friends, watching a lot of tv if I’m honest, and spending quiet time with God just listening and trying to keep my heart open and encouraged.

The post CHILLIN’ WITH BETHANY JOY LENZ appeared first on Chilled Magazine.

Source: Mixology News

Mix Up A Tropical Take On A Whiskey Cocktail With The Dubliner!

Chilled 100 member Marco Montaguano created this tropical whiskey cocktail using The Dubliner, as a way to add a little of his culture to his St. Patrick’s Day celebration.

Marco Montaguano – Chilled 100 Member, Chicago

“I would like to showcase my Latin American culture through the tropical flavors of the Caribbean in my cocktail with the pineapple, spices like cinnamon, star anise, cloves, and blue curacao,” Marco shared. “The Dubliner, with its honey notes and sweet aromas of soft brown sugar shines through the Caribbean flavors. My cocktail is an invitation to avoid the cold winter in Chicago and take a journey following the rainbow to the Caribbean this Saint Patrick’s Day. If you are in Chicago someday, stop by my bar at Wynwood’s Kitchen and Spirits, I would love to make you a drink inspired in tropical flavors.”

Marco Montaguano Dubliner

Irish in the Caribbean

Ingredients:

• 2 oz. The Dubliner Irish Whiskey
• 1/2 oz. Blue curacao
• 3/4 oz. Pineapple Spiced Syrup*
• 3/4 oz. lemon juice
• 2 dashes Orange Bitters

Preparation: Shake the ingredients into a Cocktail shaker with ice and shake vigorously for 10 sec, then double strain into a highball glass with crystal clear ice spear. Garnish with a dehydrated pineapple wedge.

*Pineapple Spiced Syrup

Combine 250 ml of pineapple juice with 125 gr of sugar and 5 gr (star anise, cinnamon, coriander seeds, cloves) in a pan and boil it for 5 minutes then strain and save into a fridge.

The post IRISH IN THE CARRIBEAN – THE COUNTDOWN TO ST PATRICK’S DAY CONTINUES appeared first on Chilled Magazine.

Source: Mixology News

Master Cognac makers, LOUIS XIII, has announced the launch of an immersive e-boutique for customers in the United States.

The launch will take visitors to the website through a journey showcasing the brands key values of experience and time. Along with allowing clients to purchase cognac directly from the website for the first time, the new user-centric website aims to re-imagine online shopping as a luxury experience. The platform will allow for benefits like exclusive online concierge service and access to events across the globe.

LOUIS XIII Jeroboam Carafe on Case

Customers will be able to purchase items form the LOUIS XIII collection from the website thanks to an integrated Reserve Bar module that directs to a branded cart on the Reserve Bar platform for checkout. The miniature, classic, and magnum decanters are available for purchase. The brands most valued clients will also have access to a pre-ordering system and privileged direct contact with a Private Director from the brand.

LOUIS XIII Jeroboam

Additionally, the new website will feature a “Collectors Platform” that works as a personal collection space configured with customers preferences that itemizes the purchase history allowing for easy reordering. In the coming months the brand will be adding new features and options, many of which are currently only available at retail locations.

The post LOUIS XIII COGNAC LAUNCHES IMMERSIVE E-BOUTIQUE appeared first on Chilled Magazine.

Source: Mixology News

March is a big month for Irish Whiskey! Along with St. Patrick’s Day, March 3^rd is Irish Whiskey day and March 27^th is International Whiskey Day.

In the last few years, the Irish Whiskey market has seen incredible growth going from two distilleries in 1966 to 32 by the end of 2019. With so many new faces on the market, there are plenty of options to explore this Irish Whiskey Day!

Mix up a cocktail like this one from Boston Chilled 100 member, Ezra Starr, and find your new favorite bottle.

St. Kevin Sling

St. Kevin Sling

By Ezra Starr

Ingredients:

• 1 1/2 oz. Glendalough Double Barrel Irish Whiskey
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Pierre Ferrand Dry Curaçao
• 1/4 oz. Grenadine
• 2 1/2 oz. Soda Water
• 2 dashes Orange Bitters (to Top)
• Lemon Twist (for Garnish)

Preparation: Build the first five ingredients in a Highball glass filled with ice and stir. Top with orange bitters. Garnish with a lemon twist.

Two Stacks Smoke & Mirrors Whiskey

Two Stacks – Smoke & Mirrors

Made from a blend of 30% peated malt, 10% double malt, and 60% “stout” malt. Two Stacks “stout” malt is malt whiskey that is double, or triple distilled before being finished in ex-imperial beer stout cask. The name and label play off the smokey flavors and the brands commitment to transparency. Expect tasting notes of white chocolate, peppered clove, almond, and a lingering touch of spice.

The Busker Irish Whiskey Triple Cask Triple Smooth

The Busker

Made at the Royal Oak Distillery, The Busker is an exciting new face on the Irish Whiskey market. The line currently has four expressions including the Triple Cask Triple Smooth which is matured and finished in three different casks before being blended into one smooth spirit with a rich body. The three casks, Bourbon, Marsala, and Sherry, each ad their own notes resulting in a final palate of vanilla, tropical fruit, toffee, and dark chocolate.

Hinch – 5 Year Double Wood Blend

This 86-proof chill-filtered whiskey is aged for ten years in Ex-Bourbon casks followed by six months in Olorosro Sherry Casks from Bodega Garvey. The aging gives the golden spirit a dynamic flavor profile and character. When drinking, you’ll notice notes of fresh fruit and an earthy, garden-fresh aroma with tasting notes of layered stewed fruit with a nutty aftertaste.

The post CELEBRATE IRISH WHISKEY DAY! appeared first on Chilled Magazine.

Source: Mixology News

With the world pandemic still enforcing socially distant gatherings, people have figured out a way to combat that.

Virtual events have become more and more popular, allowing bartenders to compete in competitions, learn, and hang out over a simple Zoom call.

At Home Bartending

Everything these days is accessible with a click of a button. It only makes sense for bartenders to experience things they are currently missing in the comfort of their own homes.

If you need something different and a little excitement in your life, check out one of these four virtual events.

Death & Co.

Death & Co. offers four different interactive seminars to help develop home bartending skills and improve bartending knowledge. Conducted over Zoom, each purchase can be used in four households, allowing the consumer to learn alongside their friends and family. The courses offered include: Cocktail Making 101, Cocktail Development, Advanced Techniques, and Spirits Focused.

City Of Cocktail

CityOfCocktail offers virtual mixology classes that are conducted via Zoom. They will send prepared care packages, depending on the chosen program, allowing the consumer to follow along with the cocktail making. They are group workshops, and individuals can share how their cocktails came out at the end.

Laylow

Every Wednesday, Laylow offers virtual classes at 7 p.m. Typically, they’re 100+ attendees, and the event is open for the public. They also offer private virtual cocktail classes that last 60-75 minutes, where you can learn four new cocktails and become a perfect at-home bartender. The last virtual event offered is Cocktails with the Company. This event is great for companies who want to host remote team-building events.

Team Bonding

Team Bonding offers five virtual happy hour and mixology courses: The Classic, Cocktails & Dreams with Flair, Cocktails for a Cause, Cocktail Connections, and Cocktails, and Cameo. Each participant will be shipped a cocktail kit that includes the premium ingredients needed to recreate the top-notch cocktails or mocktails. This virtual happy hour event blends in tips, tricks, and trivia.

The post 4 VIRTUAL EXPERIENCES FOR BARTENDERS appeared first on Chilled Magazine.

Source: Mixology News

Happy National Moscow Mule Day!

In order of this classic cocktail holiday, we are bringing you three versions of a Moscow Mule to celebrate with. Regatta Craft Mixers partnered with Natalie Migliarini (@BeautifulBooze) to create three cocktails.

National Moscow Mule Day

Natalie and Emily Cappiello, chief content officer of The Gourmet Insider, are hosting an event together, March 3 at 7 p.m. in honor of the Moscow Mule.

Maybe It’s A Mare

Ingredients:

• 1 1/2 oz. Vodka (can use any spirit here)
• 3/4 oz. Lime Juice
• 3/4 oz. Blueberry Syrup
• 2 oz. Regatta Light Ginger Beer

Preparation: Add the vodka, lime juice, and syrup to a cocktail shaker with ice. Shake and strain into serving glass over ice. Top with Regatta Light Ginger Beer and garnish with fresh blueberries or a lime twist 

Ginger Margarita 

Ingredients:

• 1 1/2 oz. Tequila
• 3/4 oz. Lime Juice
• Agave syrup or simple syrup to taste
• 3 oz. Regatta Bermuda Stone Ginger Beer

Preparation: Add the tequila, lime juice, and syrup to a cocktail shaker with ice. Shake and strain into serving glass, rimmed with salt. Add ice, top with Regatta Ginger Beer and garnish with a lime wheel. 

Kentucky Buck

Ingredients:

• 2 oz. Bourbon
• 3/4 oz. Lemon Juice
• 1/2 oz. Simple Syrup
• 1 Strawberry
• 3 oz. Regatta Ginger Ale

Preparation: Add the simple syrup and strawberry to a shaker and muddle. Add bourbon, lemon juice and angostura bitters to the shaker with ice. Shake and strain into highball glass. Top with Regatta Ginger Ale and garnish with strawberry or lemon slice.

The post HAPPY NATIONAL MOSCOW MULE DAY appeared first on Chilled Magazine.

Source: Mixology News

Mix up a unique whiskey cocktail developed by Chilled 100 bartender Katy Dimick for The Dubliner!

As part of their countdown to St. Patrick’s Day, The Dubliner Irish Whiskey worked with seven Chilled 100 members to develop creative cocktials.

Katy Dimick is a bartender in Minneapolis, MN her cocktail, Resurgence of Nature, was inspired by seasonal ingredients, the coming spring, and Edna O’Brian. Dimick explained:

Katy Dimick – Chilled 100 Member, Minneapolis

“The name comes from the Edna O’Brien quote: ‘…in a way, winter is the real spring- the time when inner things happen, the resurgence of nature.’ The Mai Tai is one of my favorite cocktails, and when I learned about the ‘Cameron’s Kick’ cocktail, I saw a pathway to create a seasonal Irish Mai Tai. I wanted to incorporate local ingredients; Minnesota’s capitol was first settled by Irish immigrants and to this day the state has a strong Irish presence.

The orgeat was the perfect vehicle to do this. I used local walnuts and rye bread from a favorite restaurant, Kieran’s Kitchen. The choice of a floral liqueur in place of orange is a result of my longing for spring. This winter has felt longer than most. It has the added benefit of complementing the vegetal, sweet grass notes of the whiskey. The resulting cocktail feels green and hopeful, the tropical blend helping to remind me that it will not always be -8 degrees (the high temp when I created this cocktail).”

Resurgence of Nature

Resurgence of Nature

Ingredients:

• 2 oz. Dubliner Irish Whiskey
• 3/4 oz. Lemon juice
• 1/2 oz. Walnut Rye Orgeat*
• 1/4 oz. Tattersall Crème de fleur
• 2 dashes Orange Bitters

Preparation: Combine all ingredients and shake. Strain into a Collins glass with fresh ice.

Garnish with a mint sprig and any other botanicals you have handy.

*Walnut Rye Orgeat

Lightly toast 1/2 cup walnuts. Combine in a pot with 1 cup each sugar and water and 1 tsp salt. Bring to a boil, then simmer for 15 minutes. While the syrup is simmering, cube and toast one slice of rye bread. Combine toasted bread and syrup in a blender. Blend until incorporated. Strain through a fine mesh strainer. Chill. Will keep 3 weeks in refrigerator.

The post COUNTDOWN TO ST. PATRICK’S DAY WITH THE DUBLINER appeared first on Chilled Magazine.

Source: Mixology News

As restaurants across the country begin to re-open and consumers start to feel more comfortable going out, bars and restaurants should be ready to take full advantage.

After so long staying home, consumers are craving hospitality. One of the many ways that the industry can make the most of this is to offer and advertise interesting specials.

Make It Memorable

Make the most of weirder holidays – did you know that March 6th is National Oreo Cookie Day? Or that April 2nd is National Peanut Butter & Jelly Day? There’s a national day or celebration for almost everything, making it a perfect way to bring out your cocktail creativity and bring in customers. Everyone needs a little extra reason to celebrate this year, making use of these holidays can help bring in customers and extra revenue. This can also help your restaurant stand out – nearly everyone has a happy hour and daily specials, having something different to offer will help draw extra attention.

Make It Visible

One of the biggest benefits of using national holidays and celebrations to plan your specials is that it gives you some room to plan in advance. Most everyone is using social media like Instagram and Facebook to promote their specials but planning in advance gives you a chance to do more. Many cities and departments of commerce have calendars and newsletters for special events and programs, you can use these to your advantage to bring in more attention.

Make it Shareable

Once you have customers in, incentivize the specials! Having a Happy Hour is a classic, but why not make it more useful. Consider offering a special or discount for anyone who tags your restaurant/bar on social media. There are few marketing methods more effective than word of mouth and incentivizing a review or post can help spread the word.

Customers enjoying a round

The post BUSINESS TIPS: GET CREATIVE WITH DRINK SPECIALS appeared first on Chilled Magazine.

Source: Mixology News

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

A simple yet delicious drink made of four simple ingredients has been loved for many years. Traditionally made with a mint leaf, bourbon, simple syrup, and crushed ice however there are tons of variations when it comes to making this cocktail.

The term julep is used to define a sweet drink. This cocktail gained its claim to fame in the southern United States sometime during the 18th century. The earliest mentions of this drink come from 1770 during a play by Robert Munford, The Candidate. In this play, a heavy drinker, Mr. Julip appears.

In 1803, a book published by John Davis stated, “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” And in an interview, he mentioned his love for whiskey came from his daily Mint Julep.

Whiskey was among the spirit choices when it came to a Mint Julep because it was readily available. Bourbon became associated with the drink in the United States because poor farmers could not afford spirits, such as rum.

When you think of the Kentucky Derby, a Mint Julep on a hot summer day comes to mind. In 1938, the drink was declared the official drink of the event. While there is no reason for this declaration, it does still stand today. Every year, Churchill Downs serves 120,000 juleps over the two days of races.

Now that you’ve learned how it came to be, are you ready for the recipe? Here’s a classic Mint Julep cocktail.

Mint Julep

Mint Julep

Ingredients:

• 2 1/2 oz. Bourbon
• 1/2 oz. Simple Syrup
• 6 Mint Leaves
• Mint Sprig (Garnish)

Preparation: Add mint leaves and simple syrup to a chilled Julep glass. Muddle to release the oils from the mint but don’t over muddle. Pack the glass with crushed ice and pour bourbon into the glass. Stir to mix the ingredients and top off with more ice. Garnish with a mint sprig.

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

Source: Mixology News

Born in 1919, the Negroni has become a Cocktail Classic that every bartender should know well enough to riff on.

The base of the cocktail is simple – Gin, Campari, Vermouth is combined with an orange twist, but finding the right pairings and variations are where it gets tricky. Here’s our recipe for a classic take.

Chilled’s Classic Negroni

Chilled’s Classic Negroni

Ingredients:

• 1 oz. Gin
• 1 oz. Campari
• 1 oz. Sweet Vermouth
• Orange Twist (for Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir until chilled and strain into a rocks glass with fresh ice. Express an orange peel over the top of the drink and drop it in as a garnish.

Try out a few of these variations!

Pumpkin Spice Negroni

While it’s a little more appropriate for fall than the beginning of spring, this Pumpkin Spice Negroni created by Mia Mastroianni uses a pumpkin puree infused syrup.

Jesus Gomez with his Milano Torino

Try the ancestor of the modern Negroni – the Milano Torino!

The post CLASSIC COCKTAILS: THE NEGRONI appeared first on Chilled Magazine.

Source: Mixology News