Monthly Archives

April 2021

Get A Sip Of the Rye with Sagamore Spirit

By | Mixology News

Get a Sip of the Rye Live Sagamore Spirit, featured image

Baltimore based Sagamore Spirit Distillery shares its second episode of new program, Get a Sip of the Rye Live.

Tune in to see Baltimore based host @jasoncbass mix up cocktails with Marquis Greene – in Boston @citizenboston. The duo mixed up @citizenboston’s Ideal Manhattan and an exclusive Sagamore Spirit Rye and Rum cocktail. The live video event was the second in Sagamore Spirits new series.

Give it a watch and make sure to tune in next time!

The post Get A Sip Of the Rye with Sagamore Spirit appeared first on Chilled Magazine.

Source: Mixology News

Bring The Taste Of Spring To Your Glass With Syrups

By | Mixology News

Lemon Thyme Syrup, featured image

Spring is finally here for most of the country and it’s time to celebrate by bringing the first of its bounty into cocktails!

While it will still be a while before most fruit and flowers can bloom, there are a few plant based cocktail syrups you can make to bring a taste of the new season to your drinks.

Forsythia in Bloom

Forsythia in Bloom

Photo by Alena Sergienko

Forsythia Syrup

As one of the first harbingers of spring, Forsythia is a bright, and welcoming sight to any landscape. The flowers are bright, slightly bitter, and very edible. For some, this might fall into the “just because you can eat it doesn’t mean you should” category, but when used thoughtfully it can make for a fun and unique addition to a cocktail. The flavor is light and slightly bitter, but syrups made form it will pick up a cheery yellow hue. Set aside some of the flowers to use as a garnish!

When picking flowers (or any plant) to be used in a syrup or edible make sure they are as far from the roadside as possible. Make sure to remove any stems to reduce bitterness.

Ingredients:

  • 2 cup Fresh Flowers
  • 2 cup Water
  • 1 cup Honey*

Preparation: In a saucepan, boil your water and add honey until dissolved. Remove from heat and stir in the flower buds, making sure they are as submerged as possible. Let the flowers soak for a few hours or at least until the water has come to room temperature. Strain into a sanitized container and store in the fridge for up to 3 weeks.

*Other sweeteners are optional, but honey will add to the color and flavor.


Lemon Thyme Syrup

Lemon Thyme Syrup

Lemon Thyme Syrup

Thyme is always a favorite and this syrup uses lemon thyme, which has a bright citrus and herbal flavor, with an added dose of lemon juice making a syrup that’s perfect for light and refreshing drinks. This syrup plays well with a wide range of lighter spirits but can get lost in bolder ones. Thyme is often a winter flavor as it leans savory, but lemon thyme is the fun and flirty cousin who you definitely want at your next garden party.

Ingredients:

  • 1/2 cup Lemon Thyme
  • 3/4 cup Fresh Lemon Juice
  • 1 tsp. Lemon Zest
  • 1 cup Sugar
  • 2 cups Water

Preparation: Bring water and sugar to a boil in a medium saucepan, adding the zest and lemon juice once the sugar has dissolved. Remove from heat, add in the thyme and let rest until the mix has returned to room temperature. Filter into a satanized container and keep refrigerated for up to two weeks.

The post Bring The Taste Of Spring To Your Glass With Syrups appeared first on Chilled Magazine.

Source: Mixology News

Boost your Beverage (and your profits/bottom line) with Monin Immunity Boost

By | Mixology News

Monin Immunity Boosting Cocktails, featured image

Along with our higher than usual current health risks, it’s almost time for allergy and cold season to strike once more.

With spring around the corner and the trees beginning to blossom, it’s time to up your dose of Vitamin C and other immunity-boosting ingredients.

Monin has made it possible to deliver additional peace of mind and wellness with a revolutionary new product called Immunity Boost. This blend of immunity-boosting ingredients includes Vitamin C, D, Zinc and Elderberry, and it adds a bold color to drinks without affecting the flavor. When planning a beverage menu, this creates the potential for a dynamic value-add and upsell to your drinks – alcoholic or otherwise. According to Monin, 60% of consumers would purchase an immunity boost add-in with their regular drink the next time they visit a restaurant. Not only does this make Monin’s Immunity Boost a perfect addition to a menu, but it’s also a fantastic revenue booster.

The Immunity Boost is full of vitamins, minerals and antioxidants and completely free of artificial flavors, colors, sweeteners, and preservatives.  Two pumps of the product will deliver a fortifying combination of goodness as well as a boost of reassurance to customers looking for an added layer of immunity protection.

The product is very homogenous and blends well with a wide array of cold beverages like iced teas, lemonade, and sparkling waters. Just two quick pumps (1/2 oz.) adds more than 100% of the daily recommended value of Vitamin C and D.

Vitamin C and D are incredibly important to our bodies. Vitamin C is vital for growth and repairing tissues; it promotes the formation of collagen, absorption of iron, and the proper functioning of the immune system. Vitamin D aids in immune function, calcium absorption, and protects muscles, bones, and supports heart health. Lucky for all of us, Monin has created an easy way to get in that daily dose.

With the need and want for a healthier 2021, add Monin Immunity Boost to any bar menu and watch consumers enjoy the immune kickstart to their drinks.

Boosted Mimosa

Boosted Mimosa

Boosted Mimosa

Ingredients:

  • 1/2 oz. Monin Immunity Boost
  • 2 oz. Orange Juice
  • 4 oz. Sparkling Wine

Preparation: Pour ingredients into serving glass in order listed. Stir gently to mix.


G&T Remedy

G&T Remedy

G&T Remedy

Ingredients:

  • 1 1/2 oz. Gin
  • 1/2 oz. Monin Immunity Boost
  • 2 pumps Monin Lime Concentrated Flavor
  • 4 oz. Tonic Water

Preparation: Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix.


Rose Revival

Rose Revival

Rose Revival

Ingredients:

  • 1 1/2 oz. Premium Gin
  • 1 oz. Monin Strawberry Rose Syrup
  • 1/2 oz. Monin Immunity Boost
  • 1/2 oz. Fresh Lime Juice
  • 3 oz. Sparkling Water

Preparation: Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix.


Golden Thyme

Golden Thyme

Golden Thyme

Ingredients:

  • 1 1/2 oz. Bourbon
  • 1 oz. Monin Golden Turmeric Syrup
  • 1/2 oz. Monin Immunity Boost
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Fresh Orange Juice

Preparation: Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix.

The post Boost your Beverage <em>(and your profits/bottom line)</em> with Monin Immunity Boost appeared first on Chilled Magazine.

Source: Mixology News

Crafty Cans: 5 Beers To Celebrate International Day Of Human Space Flight

By | Mixology News

Urban Artifact – Astronaut Food

April 12th marks the anniversary of the first human in space, and these space themed beers will help you celebrate.

On this day in 1961, Russian astronaut Yuri Gagarin became the first man in space while aboard the Vostok 1. Even before the first successful mission, the concept of space travel has captured the attention and creativity of people across the globe. As it turns out, craft brewers (and distillers too) are just as inspired by space as the rest of us, and there are plenty of craft beers you can crack open to celebrate with!

Ecliptic Brewing –  Starburst IPA

Almost every brew made by this Oregon brewery is space themed, the name and logo are inspired by owner John Harris’ love of astronomy. One of their classic, all-time brews is the Starburst IPA, a dry-hopped, 100% Pale malt with notes of citrus fruit and pine. The can mimics a mid-century sci-fi style typography on a black, stary sky background. For wilder cans, check out their Cosmic Collaborations.

Ecliptic Brewing –  Starburst IPA

Ecliptic Brewing –  Starburst IPA


Urban Artifact – Astronaut Food

Located in the gymnasium of an old church in Northside Cincinnati, Urban Artifact has become a rotating selection of 12 unique brews. One of their most recent, Astronaut Food, features a full 1000lbs of freeze-dried berries per each 1,000 gallon batch.  The resulting tart ale is a hefty 15% per 8fl oz. The label features a watercolor space scene on a berry-colored sky.

Urban Artifact – Astronaut Food

Urban Artifact – Astronaut Food


Aeronaut Brewing – Tiny Moons

Found in Somerville, Massachusetts, Aeronaut Brewing aims to share their excitement and enjoyment of adventurous beers. The tea brings a scientific approach to their brewing, but don’t mistake attentiveness with stuffiness – you’re in for the unexpected with all of the Aeronaut brews. Tiny Moons is a rye pale ale that marries earthy spice with aromas of citrus and tangerine.

Aeronaut Brewing – Tiny Moons

Aeronaut Brewing – Tiny Moons


Galaxy Brewing – Andromeda IPA

This “East Coast” style IPA hails from Binghamton, New York. The retro-inspired label pulls from sci-fi themes with its color palette, typography, and star designs. The beer itself is smooth and focus on the flavor and aromas of the hops – Simcoe and Citra – which lend a hint of citrus flavor.

Galaxy Brewing – Andromeda IPA

Galaxy Brewing – Andromeda IPA


SanTan Brewing Company MoonJuice Galactic IPA

Made from a blend of Galaxy and Nelson-Sauvin hops, this fruity number is 7.3% and a bitterness level of 65ibu. Made in Arizona, the brew features notes of apricot, peaches, and tropical fruit.

SanTan Brewing Company MoonJuice Galactic IPA

SanTan Brewing Company MoonJuice Galactic IPA

The post Crafty Cans: 5 Beers To Celebrate International Day Of Human Space Flight appeared first on Chilled Magazine.

Source: Mixology News

A Beginners Guide to Mezcal

By | Mixology News

Mezcal Bar in San Cristóbal de las Casas, Chiapas, México, featured image

Over the last few years, the Mexican spirits industry has grown with an incredible ferocity that has brought out not only tons of new Tequila brands, but a growing US appreciation for Mezcal and other agave-based alcohol.

In a general sense, every spirit distilled from agave is considered a mezcal, but from there it gets more complicated.

Agave Farming

Agave Farming

Photo by Rudy Prather

Agave has been distilled since at least the 1500’s, but likely was in production much earlier. All over the country, distillers make spirits from agave that would locally be called Mezcal, but in a legal sense the name is more select. In the 70’s through the 80’s Tequila began to experience its first international stardom, and all over the world anyone who could grow agave began trying to cash in on the trend. It was then that Mexico pursued and acquired a Designation of Origin (DO) that secured Mexico’s hold on the name Tequila. As the industry and international interest has grown the DO has expanded and additional protections were enacted for Mezcal and a few other regional iterations like Bacanora and Sotol.

What makes mezcal so unique and interesting? Simply put, Agave. The agave plant is incredibly unique and will be getting its own post later this month. In the meantime, it’s worth noting that there are thought to be over 200 species of agave, only a handful of which are used in spirit production. Most officially named mezcal is made from Espadín, Tobala, Arroqueno, and madrecuishe, each add their own flavor to the final product.

Agave Farming

Agave Farming

Photo by Analuisa Gamboa

Once agave is harvested it’s often roasted in an earthen pit oven, which is part of how it gets its smokey flavor. The pits are lined with rock, fired by wood, and covered with additional rocks to create a slow and steady roasting process. Some producers will cook their agave in above ground ovens made of brick. More industrial producers may also cook their agave in stainless steam ovens using steam, which is most often used for tequila.

After roasting, the agave is cut crushed to release the juices and sugars. This is done by hand with wooden mallets, using a stone wheel pulled by horse or donkey, or using a woodchipper. Once crushed, the pulp and juice are moved to open fermentation tanks where they can gather wild yeasts before moving to distillation. Part of what makes many traditional mezcals so unique is that there is a higher level of congeners than what is found in many other spirits.

While Mezcal will almost always have some smoke thanks to its roasting process, smoke should not be the only flavor. Common flavor notes can include green pepper, earthiness, herbs, citrus, florals, tropical fruit and more. With its complex flavor, Mezcal is perfect to drink alone, but it also makes for a surprising and delightful swap in many classic cocktails. One of our favorites is a Mezcal Negroni!

Mezcal Negroni

Ingredients:

  • 1 oz. Mezcal
  • 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.

The post A Beginners Guide to Mezcal appeared first on Chilled Magazine.

Source: Mixology News

Drink in History: The Mai Tai

By | Mixology News

Drink in History: The Mai Tai, featured image

Mention a Mai Tai and most likely, visions of white sandy beaches, ukulele tunes, and flower leis come to mind.

Yes, this rum-based sipper is Hawaii’s unofficial signature cocktail. However, its birthplace, albeit hotly debated, lies far from the Aloha State.

Depending on which historical account you believe, two tiki-pioneering barkeeps lay claim to the Mai Tai: Don the Beachcomber, who opened America’s first tiki bar in 1934 in Los Angeles, and Victor J. Bergeron, founder of Trader Vic’s, a Polynesian themed chain of restaurants. According to Don’s wife, as told to Jeff Berry in the 2009 book Beach Bum Berry Remixed, it appeared on the scene in 1933 and was created by Don at his bar appearing as the Mai Tai Swizzle.

In another account, Bergeron mixed one up for Tahitian friends in 1944 at his restaurant in Oakland, California of all places. “Carrie took one sip and said, ‘Mai tai roa ae,’ Bergeron wrote in his book, Trader Vic’s Bartender’s Guide (Revised). In Tahitian, that means, ‘out of this world, the best.’ Well, that was that. I named the drink “Mai Tai.”

To add further ‘who dun it’ intrigue, Trader Vic’s Mai Tai is much different than the Mai Tai Swizzle. It’s closer to the Beachcomber’s Q. B. Cooler cocktail of 1937, the very year Bergeron visited Don the Beachcomber’s bar. Is Trader Vic’s Mai Tai a knockoff? Or did they come up with similar cocktails independently of one another?

More mystery shrouds the Mai Tai, not only around who created it but also how it should be made. For example, the plumeria-garnished version sipped poolside during your tropical vacation is not even remotely close, save the rum, to the original recipes. Matt Robold, the author of the rum and tiki blog Rumdood.com, describes it as “the most butchered beverage.”

It’s not your fault for erroneously imbibing, however. The Mai Tai’s true identity has been muddled, to say the least. According to the book Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber, co-authored by Don’s wife, the Mai Tai Swizzle, in addition to rum, calls for bitters, grapefruit juice, Pernod and Falernum, a Caribbean liqueur of cloves, limes, and almonds. Bergeron’s Mai Tai is made with rum, fresh lime, orange curacao, simple syrup, orgeat (almond) syrup, and a sprig of mint.

However, most tiki aficionados, such as Beach Bum Berry, ultimately lift their headhunter mug to Trader Vic’s Mai Tai, if not for originality, then for taste. “Whether or not it’s the first is debatable but it’s certainly the best,” says Berry.

Ultimately, we’ll let you be the judge. For a summertime Polynesian-themed soiree, we give you the Mai Tai by America’s legendary tiki kings.

SPOILER ALERT: There is neither orange nor pineapple juice in a Mai Tai, nor grenadine for that matter! The cocktail with these ingredients is the Royal Hawaiian, a drink dating back to the 1920s, which does hail from Hawaii.

Don the Beachcomber’s Mai Tai Swizzle

Don the Beachcomber’s Mai Tai Swizzle

Don the Beachcomber’s Mai Tai Swizzle

Ingredients:

  • 1 oz. Rum
  • 1 1/2 oz. Dark Rum
  • 1 oz. Fresh Grapefruit Juice
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Cointreau
  • 1/4 oz. Falernum
  • 6 drops Pernod
  • 1 dash Angostura bitters

Preparation: Shake over crushed ice. Pour contents, including ice, into a double Old-Fashioned glass. Garnish with four sprigs of mint.


Trader Vic’s Mai Tai

Trader Vic’s Mai Tai

Trader Vic’s Mai Tai

Ingredients:

  • 1 oz. Extra Dark Rum
  • 1 oz. Rum
  • 1 oz. Fresh Lime Juice
  • 1/2 oz. Orange Curaçao
  • 1/4 oz. Orgeat
  • 1/4 oz. Simple Syrup

Preparation: Shake over crushed ice. Pour contents, including ice, into a double old-fashioned glass. Sink spent lime shell into drink. Garnish with mint.

The post Drink in History: The Mai Tai appeared first on Chilled Magazine.

Source: Mixology News

DRINK OF THE WEEK: DRIFT: AN AFTER-DINNER ABSINTHE STUNNER

By | Mixology News

Drift cocktail, featured image

Spicy absinthe, crisp white rum, and nutty cream liqueur come together into one delightful cocktail! This alluring and sophisticated cocktail is the perfect after-dinner drink.

Absente and Rhum Barbancourt create a truly dynamic base for this cocktail las they have such storied histories. You’ll have plenty of fun facts to share with your guests while shaking up a round. Two facts to start you out – Absente uses one of the oldest existing recipes for absinthe – dating back to 1860. Rhum Barbancourt has been distilling for over 150 years and is one of the only Rhums made with fresh pressed sugar cane juice.

Drift

Drift

Drift

Ingredients:

  • 1 oz. Absente | Absinthe Refined
  • 1 1/2 oz. Rhum Barbancourt White Rhum
  • 1 1/2 oz. Irish cream liqueur

Preparation: Shake with ice and strain into a Martini glass. Garnish with chocolate.

The post DRINK OF THE WEEK: DRIFT: AN AFTER-DINNER ABSINTHE STUNNER appeared first on Chilled Magazine.

Source: Mixology News

BEAT THE TEXAS HEAT – NEFT VODKA CHALLENGES SEVEN CHILLED 100 BARTENDERS

By | Mixology News

Electric Wave 🌊, featured image

Premium Vodka line NEFT, challenged seven Chilled 100 bartenders from Texas and Florida to create dynamic cocktails.

Each bartender was gifted a NEFT barrel of their choosing – white, black, or the now permanent Pride barrel. The content of each barrel is the same high-quality vodka, but the brand has added the new container to their permanent rotation after its initial (and continued) popularity. Not only is the unique container more sustainable than glass or plastic alternatives, it helps protect the spirit and keeps it cold for up to six hours.

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

Nicki Petry

Austin, Texas – South Austin Beer Garden

“Heavenly View’s inspiration begins with my Mom. I was honored to be chosen to represent Austin, TX. When I saw the three different NEFT Ultra-premium Vodka barrels to choose from the pride barrel jumped out at me. My mom being my teacher, my support and my rock has helped me to develop my love for music and going to shows. The most noteworthy was our road trip to Dallas, TX to see Coldplay perform back in August 2016. Music has been something we have always bonded over and she was the one to introduce me to this great band we now both love. She just turned 65 years old, and I recently had the opportunity to surprise her on an impromptu road trip at her home in Goodyear, Arizona.

We don’t get to see each other much due to the distance, and the pandemic we have been facing has really disrupted travel and seeing family for all of us. It made me extremely happy to be there on a milestone in her life as she has always been there for me and has always shown me so much love. A turning point happened when I got back home to Austin, Texas when I received a phone call from her letting me know she had been diagnosed with breast cancer. This hit me hard as it hits everyone hard; cancer at any stage of life is difficult, and even more so with all the challenges we all face at this time in the world. So, when I was asked to create a cocktail with NEFT Ultra-Premium vodka my mom was my sole inspiration.

My cocktail is pink to help promote breast cancer awareness.  Thanks to a common inspirational bond which we both have through our love for Coldplay I wanted it to be viewed upon as I view her.  One of our favorite songs from this band, Sky Full of Stars popped straight into my head as it was one of the last songs played at the last concert we were at together. It was followed by Up & Up, which is fitting as that’s where we have to go from here.  Thank you NEFT Ultra-Premium Vodka, Chilled Magazine, the band Coldplay, and most importantly my Mom for inspiring me to bring this cocktail to life for you. Please enjoy responsibly and remember wherever you are there is a sky full of stars, and you are the Heavenly View.”

Heavenly View

Heavenly View

Heavenly View

Ingredients:

  • 1 1/2 oz. NEFT Ultra-Premium Vodka
  • 1/2 oz. Aperol Aperitivo
  • 1/2 oz. Bénédictine liqueur
  • 3 dashes of Angostura Cocoa Bitters
  • Topped with a Strawberry Lavender Lemon Foam*, and a toasted Lavender spritz**

Preparation: In a chilled coupe fill it about half-way full with Strawberry Lavender Lemon foam. Combine NEFT Ultra-premium Vodka, Aperol, Bénédictine, and Cocoa bitters, in a mixing tin then vigorously shake. Double strain into from filled coupe and watch as the foam rises. Fill any holes left for the pour with additional needed foam. Express the atomizer through an open flame over the cocktail.

*Strawberry Lavender Lemon foam

  • 1 cup Fresh Finely cut Strawberries
  • 4 oz. Water
  • 4 oz. Sugar

Preparation: Heat strawberries with water, and sugar at 180 degrees for approximately 6 minutes. Add dried Lavender and cook for an additional 2 minutes. Fine strain and cool the syrup.

Whipping syphon

  • 6 egg white parts
  • 4 oz. Strawberry Lavender syrup
  • 3/4 oz. fresh lemon juice
  • 3/4 oz. water

Preparation: Add all ingredients, shake, double charge, then chill.

**Toasted Lavender Spritz

Fill an atomizer with any high proof spirit on your choice and lavender bitters at 4:1 ration, spirit to bitters.

Nicki Petry

Nicki Petry

BIO: Nicki Petry has been a Chilled 100 ambassador since 2016, but his experience behind the bar has truly surpassed that. He has lived in multiple cities in North America including Laramie, WY, Las Vegas, NV, Seattle, WA and currently resides in Austin, Tx. Throughout his career in the bar world, he has had many great opportunities to be trained by some of the best bartenders and work at some of the greatest bars and restaurants.  His drive for knowledge in the spirits industry has lead him to compete in many cocktail competitions, attain many certifications, and most importantly create lasting friendships throughout the many places he has lived and worked.

He was most recently behind the bar as a Bar Manager at South Austin Beer Garden since before their opening in 2019. He is now helping to consult on new and reopening bars while assisting with Covid-19 vaccinations to help us battle this pandemic. Once this pandemic is over, he looks to jump back behind the bar to serve up some new and refreshing cocktails and tell you all his quarantine cocktail wins and near misses.  He would like to thank everyone that has helped him along the way to be the bartender he is and looks forward to seeing you across the bar very soon. Cheers!


Fernanada ‘Cubby’ Rossano

Dallas, Texas ­– Nickel City (Ft. Worth)

“During this pandemic I played A LOT of video games, with all my out of work friends. Then there were canceled trips. All I wanted was an escape, and really just day-dreamed about what an epic time I’ll have soon enough. Until then I’ll crush this cocktail and take myself there.”

Electric Wave 🌊

Electric Wave ?

Electric Wave ?

Ingredients:

  • 1 1/4 oz. NEFT Vodka
  • 1/4 oz. Blue Curaçao
  • Tbsp Passion Fruit Syrup
  • 1 oz. Orgeat
  • 3/4 oz. Lemon juice

*Passion Fruit Syrup

Equal parts (Goya) passion fruit purée, and (1:1) simple syrup

Fernanada ‘Cubby’ Rossano

Fernanada ‘Cubby’ Rossano


LaShan Arceneaux

Houston, Texas ­– Three Lumps of Sugar

“This martini is inspired by a walk through the spring garden. Dill is very abundant and grows wild. Young onions are very pungent in the air. The smell is so strong you get the slightest taste of them in your mouth. I love savory martinis. I think they can be well balanced and a perfect pairing with foods.”

Lemon Dill Martini

Lemon Dill Martini

Lemon Dill Martini

Ingredients:

  • 1 1/2 oz. of NEFT Vodka
  • 1/2 oz. of dry vermouth
  • 1/2 oz. onion brine
  • dash of lemon dill seasoning

Preparation: Combine all ingredients in shaker and shake until chilled. Double strain into coupe, garnish with lemon dill rubbed onions and dill.

LaShan Arceneaux

LaShan Arceneaux

BIO: LaShan is the selmelier (master of salt) and head bartender at Three Lumps of Sugar. They hand craft artisan sugars, salts, botanicals, and mixers for cocktails. As a former chef she brought her love of flavor profiles as she moved from the kitchen to the bar. Her ultimate goal is to enhance her customer’s cocktail experience.


Trinh Quan Huy-Philip

San Antonio, Texas – Vietmix

“When talking about vodka, it made me think about one person; that’s Wasikowska who gained worldwide recognition in 2010 after starring as Alice. The drink named Lassie Land was inspired by the movie “Alice in Wonderland”.”

Lassie Land

Lassie Land

Lassie Land

Ingredients:

  • 1 1/2 oz. NEFT Vodka
  • 3/4 oz. Fragola wild strawberry liqueur
  • 1/2 oz. White Peach puree (Ravifruit)
  • 3/4 oz. Lemon juice
  • 1/2 oz. Orgeat syrup
  • Mist with Absinthe on top

Preparation: Add all the ingredients into a mixing glass and shake with ice. Strain into a copper mug and filled with crushed ice. Garnish with slice of lemon and sprig of mints. Misty absinthe on top of the drink and serve with a straw.

Trinh Quan Huy-Philip

Trinh Quan Huy-Philip

BIO: Trinh Quan Huy-Philip started out as server at Chu Bar in Saigon-Vietnam, and it was there the mixology bug first bit. Captivated by the creativity and customer interaction involved in the role, he moved to the local hotel Sedona Suites at the age of 20 and enrolled in a bartending school. After qualifying, Huy-Philip stirred and shook his way through a number of the country’s notable cocktail bars, including luxury hotel Park Hyatt Saigon, where he gained the confidence to begin entering competitions across the globe.

Wherever he goes, he always shows his appreciation to those who are his mentors. This year is the anniversary of 10 years since Huy Philip left his country in Vietnam and travelled to Europe and then the United Stated just for bartending (Vietnam Travelling Mixologist 2011-2021). 2021 also marks his 20th year in the hospitality industry, building himself up from his first role as a waiter back in 2001.

The post BEAT THE TEXAS HEAT – NEFT VODKA CHALLENGES SEVEN CHILLED 100 BARTENDERS appeared first on Chilled Magazine.

Source: Mixology News

11 GINS FOR A KILLER GIN & TONIC

By | Mixology News

11 Gins That Make A Perfect Gin And Tonic , featured image

Celebrate National Gin & Tonic Day by amping up your classic cocktail with a better gin pour – we’re sharing eleven of our current favorite gins.

There are a few classics in here (they’re classic for a reason!), but we’re sharing some of our favorite new and lesser-known brands that make for a killer G&T! From classic juniper forward flavors to spice forward, unique varietals, there’s a little something for everyone.

What’s your favorite gin and garnish for a G&T? Let us know in the comments below!

Blue Coat Gin 

Intensely smooth with a bright finish, this Philadelphia made spirit is distilled five times in small batches and made with 100% organic botanicals. When used in a G&T with a citrus wheel the American citrus and lemon peel comes through with a bright and refreshing finish.

Blue Coat Gin

Blue Coat Gin


Stray Dog

This Greek gin brings a totally unique flavor profile to the table with its use of native and wild Greek herbs and botanicals. Mastiha, mountain sage, bay leaf, and cardamom combine with rosemary coriander, fennel, lemon, orange and juniper to create a savory, herbaceous spirit. In a Gin and Tonic the herbal notes shine – garnish with a slapped sage leaf.

Stray Dog

Stray Dog


Tanqueray

Since the 1830’s Tanqueray has been a favorite of gin drinkers everywhere. In 2016 it even won #1 Gin as voted by bartenders, and has always been a staple for a classic G&T. Tanqueray’s London Dry Gin is unique in that it only uses four botanicals and no citrus which helps make it more versatile in cocktails.

Tanqueray

Tanqueray


Hang 10 Distillery Baker’s Dozen Gin  

Made from unsold sourdough bread, Hang 10 Distillery is on a mission to make unique craft spirits and reduce food waste from ending up in landfills. Baker’s Dozen is a small batch gin made with sourdough bread and 13 botanicals. The resulting flavor profile is slightly savory with notes of apple, aromatic spice and a hint of sweetness.

Hang 10 Distillery Baker’s Dozen Gin  

Hang 10 Distillery Baker’s Dozen Gin


Brockmans

Made with blueberries, almonds, blackberries, lemon peel, coriander, orris, cassia bark, licorice, lemon peel, angelica, and orange peel, this is a truly unique gin. According to the brand, the best way to enjoy the spirit is in a G&T. Garnish with a twist of pink grapefruit peel and a handful of blueberries to bring out all of the dynamic notes.

Brockmans Gin Wins Platinum, bottle on white

Brockmans Gin


Bombay Sapphire

While it may be one of the most well-known bottles for a Gin and Tonic, Bombay is a stand out for a number of reasons. Not only does it have a classic flavor profile, but the brand has also quickly made itself one of the most sustainable on the market. If you’re looking for a great tasting, good for the planet cocktail, Bombay has to be in your shaker.

Bombay Sapphire

Bombay Sapphire


Rétha Oceanic Gin

This micro-distillery is located on the coast of France’s Cognac region and draws its flavor palate from the local environment. Rétha Oceanic Gin is distilled by hand with a variety of fucus algae harvested by hand on the Rétais coastline. The addition of the algae adds subtle notes of iodine and salt, that balance with citrus and hints of pepper. Opt for a light tonic and garnish with lemon for a perfect pairing with.

Rétha Oceanic Gin

Rétha Oceanic Gin


Uncle Val’s Botanical Gin

Inspired by Zio Valerio’s love of gardening as well as the cuisine of Tuscany, Uncle Val’s Botanical Gin features fresh and wholesome flavors. Cucumber, lemon, sage, and lavender are combined with juniper to create a smooth and crisp gin that works well in a range of cocktails. When used in a Gin & Tonic the brightness from the lemon shines through. Garnish with lemon thyme for a refreshing mix.

Uncle Val’s Botanical Gin

Uncle Val’s Botanical Gin


Opihr London Dry Gin

This London Dry Gin is spiced with hand-picked ingredients from across the route of the ancient Spice Route. Cubeb berries from Malaysia, Turkish cumin, Indian cardamom, Italian juniper, and Indian Tellicherry black pepper come together to make a wonderfully spiced, warm, and earthy gin. While perfect for a range of cocktails, a simple tonic helps bring out the beautiful range of flavors.

Opihr London Dry Gin

Opihr London Dry Gin


Rutte Gin

Made using historic notes from the Rutte family archive, this dry gin has a complex yet familiar flavor profile that lends itself to a gin and tonic or classic cocktail. On the palate you’ll notice hints of citrus, grapefruit, fennel, juniper, and angelica.

Rutte Gin

Rutte Gin


Citadelle Gin 

With 19 aromatics, Citadelle is a complex and nuanced option that blooms when mixed with a bit of tonic and lemon. Delicate aromas of fresh flowers, ripe citrus, and herbaceous anise and juniper tease the nose and lead into an elegant, soft and well-rounded spirit.

Citadelle Gin

Citadelle Gin

The post 11 GINS FOR A KILLER GIN & TONIC appeared first on Chilled Magazine.

Source: Mixology News

HAPPY NATIONAL G&T DAY

By | Mixology News

Coconut-Elderflower G&T

April 9 marks a day for celebrations — it’s National Gin and Tonic Day!

What better way to celebrate this holiday than with some gin cocktails? This classic cocktail has been around for centuries. It started as a medicinal prescription and has evolved to become one of the most iconic cocktails.

In the 1700s, a doctor discovered that quinine could treat malaria, and by the end of the 1800s, British soldiers were drinking tonic and gin for their daily dose of the “medicine.” The simple cocktail, while it only has two main ingredients, needs to be made properly. Using high-quality ingredients and making sure the drink is very cold are key to creating the perfect mixture. When it comes to garnishing a G&T, use the botanicals in the gin for guidance.

You can never go wrong with a classic G&T, but sometimes it’s fun to switch it up and try out different flavors. Try out this riff on the classic Gin and Tonic and celebrate April 9.

Coconut-Elderflower G&T

Coconut-Elderflower G&T

Coconut-Elderflower G&T

Recipe by LyAnna Sanabria

Ingredients:

  • 1 1/2 oz. Bimini Coconut Gin
  • 1/2 oz. Fresh Lime Juice
  • 1/4 oz. Simple Syrup
  • 1 bar spoon Salers Gentian Liqueur
  • Top with Fever-Tree Elderflower Tonic

Preparation: Quick shake, strain into Collins glass over fresh ice, top with tonic, garnish with a lemon wheel.


Snoop Dogg's The Low Rider

Snoop Dogg’s The Low Rider

The Low Rider

Ingredients:

  • 1 1/2 oz. INDOGGO® Gin
  • 3 oz. tonic water
  • Orange slice garnish

Preparation: Add INDOGGO® and tonic water into a highball glass, filled with ice. Garnish with orange slice.

The post HAPPY NATIONAL G&T DAY appeared first on Chilled Magazine.

Source: Mixology News