April 2021

Uncork a bottle and celebrate the Marselan Grape; unique and relatively new grape to the world of wine.

Marselan grape was created by Paul Truel in 1961 and on April 27th, Truel’s birthday, we celebrate one of his great accomplishments. Truel bred over a dozen new grape varieties and was an avid wine researcher, writing several definitive works on wine grapes before his death in 2014. A few of his creations include the Caladoc – a cross of Malbec and Grenache and the Chasan, a Listan and Chardonnay hybrid.

Pour a Glass of Marselen

Marselan grapes are a hybrid of Grenache and Cabernet Sauvignon and are named after the town of Marseillan. The new variety didn’t initially catch on, it created lower than expected yields and a small berry size at a time when quantity was more important than quality. Today, Marselan has begun to catch on for its unique flavor profile and the fact that it grows vigorously and is resistant to heat, mold, mites, and odium. Today, it’s grown in over a dozen countries including Argentina, Chile, Israel, France, and is particularly popular in China.

Taste wise, Marselan combines spicy notes of clove and cinnamon with smooth, soft cherry, ripe bramble fruits and cases. If the wine is aged in oak there will be notes of toast and vanilla as well. You can expect medium body with soft tannins and a medium level of acidity. As the Marselan grape is so new it’s hard to tell if it’s a wine to age, but many believe it will age well.

When serving, note that it pairs well with savory dishes like lamb shoulder and stewed pork or lentils. Garlic and rosemary help bring out some of the wines earthier notes.

Have a favorite Marselan bottle? Let us know in the comments!

The post Celebrate World Marselan Day By Getting To Know This New Grape appeared first on Chilled Magazine.

Source: Mixology News

The Vaccine is a new tequila-based cocktail served in a beaker glass at A+O Restaurant and Bar at Balboa Bay Resort in Newport Beach, CA.

The Vaccine

The Vaccine

Ingredients:

• 2 oz. Herradura Ultra Tequila
• 1/2 oz. Blos Blue Curacao
• 3 oz. pineapple juice
• 1/2 oz. lime juice
• 1/4 oz. Re’al Coconut Syrup

Preparation: Add all ingredients into a shaker tin, fill with ice, shake and pour into a 400ml Pyrex beaker glass. Add two pieces of dry ice for full effect and enjoy with a straw.

The post Drink of the Week: The Vaccine appeared first on Chilled Magazine.

Source: Mixology News

Austrian based NEFT Vodka Challenged seven Chilled 100 bartenders from Florida and Texas to create a unique cocktail after choosing their favorite NEFT barrel.

Austrian based Vodka producer, NEFT, recently challenged seven Chilled 100 Bartenders in two markets to create cocktails with their premium vodka. Made from four ancient grains of rye and water drawn from the Rhaetian Alps, NEFT is crafted slowly to ensure it’s always the best possible quality. Recently, the brand announced that its limited edition Pride can will be a permanent addition to the collection. Each bartender in the challenge choose the container that best spoke to them and their aesthetic and then crafted a totally unique cocktail.

We caught up with the three bartenders from Florida to check out their cocktails, and what inspired them.

Nikki Carter

Nikki Carter

Palm Beach County, FL – Tiki ‘Ono

“I chose the pride barrel because one color stood out to me and that was Red. Red symbolizes action, strength, energy, and passion as well as courage, desire, and confidence. Since I was 7, I have overcome abuse, bullying, and addiction, and for that I take pride in who I am, and am proud to be where I am at today. I have lost a lot of loved ones in the past, and for them I am strong and will always continue to keep going in life.”

“The Tell-Tale Heart”

“The Tell-Tale Heart”

Ingredients:

• 1 oz. of NEFT Pride Barrel vodka
• 1/2 oz. of Peach Schnapps
• 1 oz. of Watermelon Juice
• 1/2 oz. of Strawberry Puree
• 3/4 oz. of Lemon Juice
• 1 oz. of Ginger Beer

Garnished with a Strawberry and Watermelon

Bio: Nikki Carter has been in the bartending industry since she was sixteen years old. Bartending is more than a job to her, its opportunities to meet new people, make a new life and have fun. It’s more than making drinks, it’s art.

Rebecca Applebaum

Rebecca Applebaum

Miami, Florida – Blue Ribbon Sushi

“My inspiration for this cocktail is what I like to drink after work. I live in Miami and there’s delicious mango and pineapple everywhere- they’re also two of my favorite fruits. I love light refreshing cocktails, especially if it involves sparkling wine. This cocktail represents where I am physically (Florida) and mentally in life. I like easy drinking, delicious cocktails chock full of my favorite flavors for a some night time after work relaxation.”

Paradise Love

Paradise Love

Ingredients:

• 2 oz. NEFT vodka
• 1/2 oz. aperol
• 1 oz. Mango, blended*
• 1 oz. grilled pineapple, blended**
• 1/2 oz. vanilla cinnamon simple syrup
• 1/2 oz. Meyer lemon juice
• Fill with 2 oz. dry rose sparkling wine

Preparation: Put everything but the sparkling into a cocktail shaker. Shake with ice. Strain into a coupe glass. Fill with sparkling wine. Garnish with dehydrated mango.

*Fresh or frozen mango:

 
Simply blended in blender.

**For pineapple:

Cut spears from fresh pineapple. Very Lightly brush with olive oil. Grill over medium heat 6-8 minutes per side until nicely charred with good color. Blend in blender.

***For vanilla cinnamon syrup:

1 cup sugar to 1 cup water. Add 1 tsp cinnamon powder, 1 cinnamon stick, the insides of one vanilla bean plus the vanilla pod to mix. Bring to a boil and then slow to a simmer for 8 minutes. Strain with fine strainer. Let cool and use as needed.

Rensel Cabrera

Rensel Cabrera

Miami, Florida – Beaker and Gray

“NEFT Vodka is not only a premium spirit that was founded upon the premise of using the highest quality of ingredients, but they are also a company that has a high focus on sustainability, something that I’ve recently taken into account when creating cocktails. I wanted to build a refreshing cocktail that is all about sustainability. Nothing in this cocktail goes to waste. I’m using the citrus stock recipe from Trash Tiki, using the extra lime husks from limes after juicing them, I made a citrus stock to add more complexity to the cocktail & blended it equal parts with fresh lime juice to make Stuice! As for the garnish aspect, after straining out the raspberries I used to make a syrup, I lay them flat on a sheet & leave them to dehydrate overnight. What’s left is a really cool raspberry fruit roll up candy! Cheers!”

From Husk Til Dawn

From Husk Til Dawn

Ingredients:

• 2 oz. NEFT Vodka
• 1 oz. Stuice (Equal parts lime juice & citrus stock*)
• 3/4 oz. Raspberry Syrup**
• 2 oz. Ginger Beer

Preparation: Shake all ingredients minus ginger beer in a tin & strain over fresh crushed ice in a Collins glass. Top with soda water & garnish with raspberry fruit roll up.

*Trash Tiki Citrus stock

Ingredients:

• 51 oz Water
• 2 1/5 lb Citrus husks (halved and juiced)
• 1 Large strainer (such as Superbag or chinois)
• 33/100 cup White sugar
• Citric acid*
• Malic acid*

Preparation: Add the water and husks to a large pot and let boil for 5 minutes. Remove the husks (your stock will go bitter if you leave any longer), giving a quick squeeze back into the mixture as you pull them out. Remove the liquid from heat quickly and measure. (Accounting for some loss in heat evaporation and absorption from the husks, it should be 44 fluid oz, give or take). Place back on high heat until liquid is reduced by 50 percent, then add the sugar. Add the citric and malic acid according to ratio based on citrus type.*. Remove from heat, filter, bottle and refrigerate.

*Acid ratios by based on citrus varieties

Lemon and lime: 3% citric, 2% malic

Orange and grapefruit: 2% citric, 1% malic

Mandarin, etc.: 1% citric, 2% malic.

**Raspberry Syrup

Ingredients:

• 2 lbs raspberries
• 1 quart water (4 cups)
• 2 cups sugar

Preparation: Place the raspberries in a medium saucepan. Cover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top.

After about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat. Strain the raspberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it’s tempting, but doing this will make your raspberry syrup cloudy.

Once the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.

Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.

Bio: My name is Rensel Cabrera but most people call me Ice! I’m 25 years young & I have been in the industry for about 3 years. I started off at Beaker & Gray in Miami as a barback. Through hard work & amazing mentors, I worked myself up the ladder pretty quickly & 3 years later I became the head bartender. The owners of Beaker & Gray opened up another cocktail bar called The Sylvester where I am moving on full time over there to become the new bar manager. I’m young & hungry for knowledge & want to a leading figure in the Miami cocktail scene!

The post A Taste Of Sunshine – NEFT Challenges Florida Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Are you Oscars ready? If not, we have just the right thing for you. A cocktail, of course.

Indeed, the award ceremony is happening this year. Movie theaters have been closed, productions got delayed, and TV shows were the only thing keeping people entered. However, the 93rd Academy Awards will still go on. It’s a great way to put 2020 in the rearview mirror for those in the business.

With the Oscars tomorrow, April 25, this is the perfect drink to mix up and enjoy while watching from the comfort of your home. This Champagne Sparkler is light and sweet with the perfect amount of bitterness. This cocktail makes a great must mix because of its simple ingredients that all work together.

And the Oscar goes to…

Champagne Sparkler for the Oscars

Champagne Sparkler

Ingredients:

• 1 part D’USSE VSOP Cognac
• 1 Sugar Cube
• 3 Dashes Angostura Bitters
• Top Martini & Rossi Asti

Garnish: Orange Twist

Glassware: Flute

Preparation: Add D’USSE, sugar cube, and bitters into a champagne flute. Top with chilled Martini & Rossi Asti.

The post Oscar Cocktail Must Mix: Champagne Sparkler appeared first on Chilled Magazine.

Source: Mixology News

Premumization has been driving the spirits industry across all categories and rum has been no exception––but what makes a rum premium? 

Recent predictions suggest that by the end of 2029 the rum market will reach US$21.5 billion, largely due to the increasing premium category. This growth has been consistent across categories and markets—almost every spirit is seeing a rise in the sector and for rum, it’s a big deal. 

While plenty of companies have been developing aged and premium rum options, until recently consumer opinion was not always with them. Many consumers used to think of rum as a spirit dedicated to tropical drinks, but in the last few years this has changed dramatically. Now, the average consumer sees the value in a premium rum and is happy with the price point that comes with an aged or premium bottle. 

When it comes to the qualities of premium – there is of course the hard work that master distiller put into carefully crafting, but aging and cask finishes also play a role. 

The West Indies Rum & Spirits Producers’ Association Inc., (WIRSPA) is one organization based in the Caribbean working to develop rum as a premium category. They offer training and education for makers and consumers, and have developed a label system to help showcase the range and complexity of rum. Their Authentic Caribbean Rum Marque indicates a brand following set standards and has three tiers including one for Matures and Deluxe rums. The organization notes that aging is a particularly interesting subject for rum. Thanks to its production in warmer climates, rum needs less time to age than other spirits—on average Caribbean rum in particular ages 2-3 times faster while still matching the complexity and flavors of other premium spirits. Which means that while rums ages 10 or more years are fantastic, you can get a complex, premium spirit with much less time. 

Different casks and barrels are another tool that master rum distillers use to make stand-out spirits. While most producers use bourbon barrels that are repurposed, some are doing truly unique finishes. One of the most notable is Rhum Barbancourt – who uses French Limousin casks as their process pulls from cognac making traditions. Other premium brands use ex-sherry, cognac, or port barrels to bring out different notes and aromas. 

With the expansion of premium rum, there’s a new opportunity in cocktail making. The sweet and sophisticated flavors of a premium rum make for an interesting swap in classic cocktails that focus on scotch, bourbon, or whiskey. A classic Old Fashioned, for instance, is a perfect chance to showcase the complexity of a rum, just note you may wish to leave out the traditional sugar cube. 

Rum Old Fashioned by Chris Bulilan

Rum Old Fashioned 

Ingredients: 

• 2 oz. Premium Rum of choice 
• 3 dashes bitters 
• Orange peel for garnish 
• Cherry for Garnish 

 Preparation: Add rum and bitters to a glass with ice and stir. Express the orange peel over the glass before garnishing with peel and a cherry. 

Rum Manhattan by Adam Jaime

Rum Manhattan 

Ingredients: 

• 2 oz. Premium Rum of choice 
• 1 oz. vermouth 
• 1/2 tsp maraschino cherry liqueur 
• 1 dash bitters
• Orange peel for garnish 

Preparation: Add all ingredients to a glass with ice and stir, express orange peel over top before garnishing. 

To continue the story, check out our premium rum coverage in our latest issue. 

The post What Makes A Premium Rum? appeared first on Chilled Magazine.

Source: Mixology News

Phenomenal Spirits is investing in its Whiskey futures by building inventory to seal nationally over the next five years.

Phenomenal Spirits spent the last few months winning the hearts and tastebuds of Whiskey enthusiasts nationwide with their distinct RY3 launch. The brand launched the unique spirit in October of 2020 and was met with such enthusiasm that they’ve since aggressively pursued securing stock. In an April press release the line announced that over the next 18 months they will investing in high-demand whiskey stock to enable them to scale production and meet growing demand over the next five years.

RY3 Whiskey

The RY3 line is a created from a blend of three carefully picked mash-bills, three beautiful whiskeys, and three age statements. The mixture is meticulously blended before being aged in vintage rum casks; the resulting spirit is smooth with layers of complex and fruity notes.

Founder and CEO of Phenomenal Spirits, Karthik Sudhir noted, “This extremely important investment reinforces Phenomenal Spirits’ commitment to the future growth and expansion of our RY3 Whiskey brand. The initial launch of RY3 in October  2020 has exceeded all expectations and is creating quite the buzz. Now is the time for us to invest in the future.

RY3 and casks

These extra aged  14 year whiskies, will allow us to continue to craft our proprietary RY3 blend to meet the exacting standards consumers and the trade have come to expect from RY3 and all of Phenomenal Spirits’ brands.” Adding, “High-end whiskey connoisseurs and enthusiasts are eager for new expressions that are complex yet beautifully balanced and fill an untapped need in their drinks repertoire. RY3 Whiskey fills that need perfectly. It is an exquisite blend of whiskies that offers drinkers an unparalleled sipping experience of silky-smooth rye with layers of fruity and complex notes from the rum cask finish.”

The post Phenomenal Spirits Invests In Growth appeared first on Chilled Magazine.

Source: Mixology News

Many of our favorite Mexican spirits come from the agave, a dinosaur of a plant with a family that includes over 200 currently recognized species.

With a history of human use dating back 12,000 years, the agave is a truly unique plant with a long histroy. Belonging to the Asparagaceae class, there are about 102 taxa within the Agave family that are used for food and beverage production.

Agave Farm

The earliest record we have of humans using agave comes from archeological evidence found in the Guitarrero Caves dating back 12,000 years. Hunter-gatherer groups were using ancient agave, although we don’t have a full understanding of how it was used. Because agave is a natural product that decomposes quickly, it’s hard to have a full picture of how long it’s been used, especially to brew spirits. We do know that agave was already being domesticated in 600 CE by Mayan farmers, and when the Spanish arrived in the 16th-century agave spirits were being brewed. Many accounts suggest that mezcal and agave spirits were not brewed until after Spanish colonizers arrived, but most likely, they were produced long before and were simply not well recorded.

Agave Spirit Tasting

One of the many unique things about agave interesting is the way it grows. To start, agave takes anywhere from six to 100 years to mature; most wild species take longer, while domesticated versions are often ready to harvest in six to eight years. This is one reason agave spirits are so unique; they require a significant time investment before they even make it to fermentation. There are three ways that the plants reproduce – creating clones around the base called hijuelos, seeds, or small clones that fall from the top of the mother called bulbils. These different grow methods are each unique for different reasons. To grow an agave from seed creates a genetically unique plant, which makes them less susceptible to disease but harder to grow and cultivate. In order to produce a seed, an agave plant must complete its full life cycle, adding time to the already long period before harvesting. On the plus side, agave grown from seed allows for new varieties to develop, leading to new flavors. Most farmed agave is grown from hijuelo clones as they are the easiest to work with. Bulbils clones are similar to work with but are far rarer to find, making them not a viable option for farming.

Jimador Riding Through Agave Farm

As far as plants go, the agave is incredibly useful. The fibers in the leaves can be used to make a range of products, including rope, sandals, construction materials, fuel, and textiles. The stems can be used to make needles and small tools. The hearts are what most know; the sweet flesh can be eaten or used to make a range of spirits, including pulque, mezcal, bacanora, and raicilla.

Different types of agave can produce different flavors in spirits, which are often called different names despite all being mezcal. Mezcal itself is a protected name and can only be used on spirits made in a few regions and from 30 specified types of agave. Most of the Mezcal on the market currently is made in Oaxaca from espadin. Bacanora is another mezcal with an appellation and can only be produced in the state of Sonora from pacifica agave. Raicilla can be made from a wide range of agave, which means the flavors can vary dramatically based on the batch. The flavors present can range from sweet and fruity to funky, earthy, musty, vegetal, herbaceous, and more. In short, if you’ve tried a mezcal you don’t like, keep trying.

The post Mexican Spirits – Get To Know Agave  appeared first on Chilled Magazine.

Source: Mixology News

Many of our favorite Mexican spirits come from the agave, a dinosaur of a plant with a family that includes over 200 currently recognized species.

With a history of human use dating back 12,000 years, the agave is a truly unique plant with a long histroy. Belonging to the Asparagaceae class, there are about 102 taxa within the Agave family that are used for food and beverage production.

Agave Farm

The earliest record we have of humans using agave comes from archeological evidence found in the Guitarrero Caves dating back 12,000 years. Hunter-gatherer groups were using ancient agave, although we don’t have a full understanding of how it was used. Because agave is a natural product that decomposes quickly, it’s hard to have a full picture of how long it’s been used, especially to brew spirits. We do know that agave was already being domesticated in 600 CE by Mayan farmers, and when the Spanish arrived in the 16th-century agave spirits were being brewed. Many accounts suggest that mezcal and agave spirits were not brewed until after Spanish colonizers arrived, but most likely, they were produced long before and were simply not well recorded.

Agave Spirit Tasting

One of the many unique things about agave interesting is the way it grows. To start, agave takes anywhere from six to 100 years to mature; most wild species take longer, while domesticated versions are often ready to harvest in six to eight years. This is one reason agave spirits are so unique; they require a significant time investment before they even make it to fermentation. There are three ways that the plants reproduce – creating clones around the base called hijuelos, seeds, or small clones that fall from the top of the mother called bulbils. These different grow methods are each unique for different reasons. To grow an agave from seed creates a genetically unique plant, which makes them less susceptible to disease but harder to grow and cultivate. In order to produce a seed, an agave plant must complete its full life cycle, adding time to the already long period before harvesting. On the plus side, agave grown from seed allows for new varieties to develop, leading to new flavors. Most farmed agave is grown from hijuelo clones as they are the easiest to work with. Bulbils clones are similar to work with but are far rarer to find, making them not a viable option for farming.

Jimador Riding Through Agave Farm

As far as plants go, the agave is incredibly useful. The fibers in the leaves can be used to make a range of products, including rope, sandals, construction materials, fuel, and textiles. The stems can be used to make needles and small tools. The hearts are what most know; the sweet flesh can be eaten or used to make a range of spirits, including pulque, mezcal, bacanora, and raicilla.

Different types of agave can produce different flavors in spirits, which are often called different names despite all being mezcal. Mezcal itself is a protected name and can only be used on spirits made in a few regions and from 30 specified types of agave. Most of the Mezcal on the market currently is made in Oaxaca from espadin. Bacanora is another mezcal with an appellation and can only be produced in the state of Sonora from pacifica agave. Raicilla can be made from a wide range of agave, which means the flavors can vary dramatically based on the batch. The flavors present can range from sweet and fruity to funky, earthy, musty, vegetal, herbaceous, and more. In short, if you’ve tried a mezcal you don’t like, keep trying.

The post Mexican Spirits 101 – Get To Know Agave  appeared first on Chilled Magazine.

Source: Mixology News

Join Bacardi and Claire Sprouse, owner of NYC based Hunky Dory for a special earth day event creating closed loop cocktails.

BACARDÍ has been leading the way with sustainability in the spirits industry and this Earth Day, they’re hosting an Instagram Live at 4pm EST on the brands page, @bacardilimited1862. National Director of Education, Bacardi Portfolio, Jaymee Mandeville, and owner of sustainably minded NYC favorite Hunky Dory, Claire Sprouse, will be joining up on the brands Instagram Live to share how to create closed loop, or zero waste drinks.

Check out a few of Claire’s tips for reducing cocktail waste and tune in to the event to learn more!

• Peel your citrus before you squeeze the juice so you can use the peels as garnish or in a sherbet.
• Choose ingredients that are in-season or available locally to significantly reduce your carbon footprint.
• Unlock flavor from herb stems.

BANANA DAIQUIRI!

BANANA DAIQUIRI!

Ingredients:

• 2 oz. Bacardi 8 (or silver)
• 1 oz. lime
• 1/2 oz. Banana Peel Syrup*
• Dehydrated banana chip garnish

Preparation: Combine ingredients and shake with a few pieces of pebble or cracked ice. Pour into glass and fill with more crushed ice. Garnish with dehydrated banana chips.

*Banana Peel Syrup

take 1-2 banana peels and cover with 1 cup sugar. let sit covered and refrigerated for one day. add 1 cup water and stir to dissolve sugar. strain off banana peels.

PRESERVED MARTINI

PRESERVED MARTINI

Ingredients:

• 2 oz. Bombay Sapphire Gin
• 1 oz. Martini & Rossi Dry Vermouth
• 1 oz. water
• 2 dashes orange bitters
• Pickled rhubarb garnish*

Preparation: Combine ingredients (scale up as desired). Store in freezer. When ready, pour contents straight into a chilled glass. Garnish with pickled rhubarb.

*Pickled Rhubarb

Ingredients:

• 1 cup water
• 1 cup vinegar
• 1 tbsp. salt
• 1 tbsp. sugar
• 1 tbsp. dry herbs/spices (whichever compliment the produce or spirits you are using – for this, we used pink peppercorn and grains of paradise)

Preparation: Fill a jar with rhubarb, and cover with pickling liquid. Store brined in refrigerator.

Claire Sprouse

Claire Sprouse has bartended, managed, and consulted at some of the country’s most well-known and awarded cocktail institutions, from Houston to San Francisco and now New York City. Over the last decade, she has worked vigorously to tackle issues of sustainability within the industry. Most recently, Sprouse opened her first bar — Hunky Dory in Crown Heights, Brooklyn. In its first year, the bar & restaurant landed many accolades, including being named on several “Best of New York” annual lists. In 2020, Sprouse launched OUTLOOK GOOD – a consulting and education company focused on her goal to create a culture of shared information and inclusivity centered around greener bar practices.

Jaymee Mandeville

Jaymee Mandeville is the National Director of Education, Bacardi Portfolio. She is a demonstrated trainer and awarded mixologist. Mandeville has been a featured presenter and panelist at Tales of the Cocktail, San Antonio Cocktail Conference, Arizona Cocktail Week, Sacramento/Midtown Cocktail Week, Golden State of Cocktails and Life is Beautiful Festival. Combined with a decade of experience working behind the bar for notable hospitality groups SBE and One Group as well as awarded chefs Celestino Drago and Michelle Bernstein, she comes with a wealth of industry insights. LA native and NY based, she has worked in both fashion and entertainment prior to making her name in the spirits industry. As a proclaimed jet setter, science enthusiast, advocate of diversity and promotor of sustainability, Jaymee shares her knowledge, experience and curiosity. In addition, she sits on the board for Another Round Another Rally, a non-profit organization dedicated to providing resources for our food and beverage professionals in need.

The post Create Closed Loop Cocktails For Earth Day With BACARDÍ appeared first on Chilled Magazine.

Source: Mixology News

Central region bartenders — do you think you can make the country’s best rye whiskey cocktail?

Enter the Sagamore Spirit Cocktail Showdown for a chance to find out.

Sagamore Fig Old Fashioned

Bartenders who live in the central region can enter from April 21 to May 27 for the second annual cocktail competition. Each regional winner will be awarded $500 with a chance to win an additional $1000 in the finals. Head over to Sagamore’s website to enter now at SagamoreSpirit.com/Showdown!

The West Coast Regional finalists were announced on their website. The East Coast Regional entries open on June 7 and close on July 23.

The post Central Region Bartenders Can Now Enter the Sagamore Spirit Cocktail Showdown appeared first on Chilled Magazine.

Source: Mixology News