April 2021

Tart, sweet, complex, and colorful: Middle Eastern Sumac has been touted as one of this year’s biggest ingredients, and it’s exactly what you need in your next cocktail.

Before we get into how to use it in your next cocktail, let’s talk about its origins and history! Sumac has been used across the Middle East and Mediterranean since about 2,000 years ago – ancient Romans used it to add tang to their cooking as lemons had not made their way to Europe yet. In The US, native wild Sumac was used by indigenous people in tart, refreshing drinks. The berries are also high in vitamins A and C and full of antioxidants.

The name comes from summaq, an Aramaic word that translates to “dark red” thanks to the color of the ripe berries. Sumac berries are dried before being ground into a fine powder that has a bold color. Often, ground sumac is pre-mixed with salt for a savory and sour combo that works well in a wide range of uses. You can also find the spice sold as dried whole berries, while these take a little more prep time to use, they have a much longer shelf life. To use whole sumac, crush the berries lightly and soak in a small amount of water for 20 minutes, the berries and liquid can then be used together.

When it comes to cocktail making, sumac is a great, playful tool. Creating a sumac syrup or garnishing with the ground spice can add dynamic color and more layers of flavor than lemon alone. The tart flavor pairs well with tons of spirits, one of the most obvious is infusing a vodka with the spice, but it also plays well with smoky spirits like whiskey and mezcal.

When sourcing sumac to use in your cocktail program, you can of course purchase imported, pre-ground or dried berries, but you can also look to local sources. As sumac is native to most of the US, you may find a local supplier or be able to harvest it from your own backyard. If you do choose to harvest it yourself, make sure to leave enough behind as it’s a critical food source for wildlife.*

Sumac Sour

Sumac Sour

Recipe by Serjan Midili

Ingredients:

• 2 oz. Bourbon of Choice
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Sumac Syrup*
• Sprinkle of ground sumac and maraschino cherry for garnish

Preparation: Shake all ingredients together with ice until chilled, strain into serving glass of choice, garnish with a sprinkle of sumac and a cherry.

*Sumac Syrup

Ingredients:

• 3 tbsp. Ground Sumac
• 2 cups Water
• 1 1/2 cup Sugar (or sweetener of choice)

Preparation: Prep your sumac (grind dried berries ina spice grinder or pre-ground). In a small saucepan combine the water and sugar and heat over medium, stirring occasionally until sweetener is dissolved. Add the sumac and allow the mix to steep for five to ten minutes. Strain through a cheesecloth or fine mesh strainer into a sanitized container and refrigerate for up to a week.

The post WHAT IS SUMAC AND WHY SHOULD IT BE IN YOUR SHAKER? appeared first on Chilled Magazine.

Source: Mixology News

Detroit, Michigan born actress Kaley Ronayne claimed her fame through nothing but exploiting a natural gift. 

Early in life, after receiving diplomas from the University of Michigan, her parents Donna MacDonald and Brendan Ronayne envisioned Plymouth as the ideal place to call home. Here, Kaley grew up and attended Mercy High School in Farmington Hills, where her acting  was just starting to spread its wings. Many key roles throughout numerous Mercy productions were secured by Roynayne. One season spent at the highly reputable Interlochen Center for the Arts made way for continued amelioration of her ability. Most importantly it prepared her for the next step: College.

Kaley was welcomed with open arms to her primary school of choice Boston U. The specific program she enrolled in entailed a semester’s study in London and promised dozens of audition opportunities for agents/managers across the nation.

It was evident the grind paid off and things were taking off once Ronayne landed her first major role in 2013 as Blythe in The Carrie Diaries. She has yet to let off the gas ever since, appearing in Fox’s Gotham, , TNT’s Public Morals, Lifetime’s Army Wives, and Cinemax’s Quarry. Her other features include Blue Bloods, Chicago PD, and NCIS.

The current hype revolves around the upcoming limited National Geographic series titled The Right Stuff. The production is brought by Leonardo DiCaprio’s Appian Way and Warner Horizon Scripted Television. In the show, astronauts and their families abruptly become celebrities thanks to a competition that can easily result in their demise or instead make them immortal and a part of Project Mercury. Ronayne is set to play Dee O’Hara, a nurse for the Mercury Seven.

Chilled sat with her to see how she is adapting to the COVID-19 era, where she likes to dine/sip in New York, and what she stocks her home bar with.

Chillin’ with Kaley Romayne

Tell us about the projects you are working on.

My industry is basically shut down, but I am staying creative. Shooting an indie film in October and working on a feature film script as well. I am also a political organizer for @knock4democracy. 

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

Since COVID hit, I have been doing a lot of cooking. Recently, I learned how to make pasta from scratch, and I force my friends to let me make it for them. 

When you go out to eat where do you like to dine/

I live in Bushwick, which is one of my favorite neighborhoods in NYC to eat out in. I love OPS, Roberta’s, The Turks Inn, and Faro.

Chillin’ with Kaley Romayne

What types of dishes do you typically order?

I love to order a lot of dishes and split with everybody. I struggle to settle on just one thing!

Any favorite bars?

I personally love dive bars. Some of my favorites in NYC are Doc Holliday’s, Welcome to the Johnson’s, and Three Diamond Door.

What drinks do you order when you go out?

I am currently obsessed with natural wine, so I usually order that. As far as cocktails go, I love Margaritas.

Chillin’ with Kaley Romayne

Do you prepare drinks at home/

I did not used to, but since COVID I am both a chef and a bartender! Just recently I made spicy margarita with fresh squeezed grapefruit juice for some friends.

Tell us about your home bar, what is it stocked with?

I love to have apertifs around, like Cocchi Americano.

Have you ever been a bartender?

Of course! I am an actress in NYC. It is a rite of passage.

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

I recently heard Elizabeth Banks tell a story about going out drinking on a podcast, and it made me want to go have a drink with her. She is one of my idols and seems like an absolute blast! 

What dishes/drinks are you making during the “stay at home?”

Homemade pasta, scallops, steak, and salad. Really treating myself over here.

How are you coping?

Spending time in nature, zooming with my family, and meditating. I just bought a mini trampoline to jump my stress away, we’ll see how well that works.

Photographer: Antoine Verglas

Stylist: Sarah Slutsky

Hair: Marc Mena

Makeup: Camille Thompson

The post CHILLIN’ WITH KALEY RONAYNE appeared first on Chilled Magazine.

Source: Mixology News

Life is starting to go back to normal, and by normal, I mean pre-COVID.

Establishments are opening, people are getting vaccinated, and bartenders are returning to work. However, for the time being, things are still different. Masks are being worn, and customers still might be scared of this virus. Being a bartender is all about hospitality and customer service. When returning to work, it’s important to remember a few things, especially if you’ve been gone for some time.

As we navigate these unpreceded times, bartenders who have already returned to work offered some advice for those who are starting to head back.

Bartenders behind the Bar

For some bars, sitting directly at the bar isn’t an option. It eliminates that face-to-face connection many people have with their bartenders. Customers often come in and grab a seat at the bar, which leads to conversation and hanging out with the person behind the stick. To still develop relationships with the customer, Chilled 100 member Evren Bora gave some advice.

“If you have time to step out from behind the stick to fist bump a regular, do it! If not, you can create an experience by making the entire place run more efficiently. Focus speed, get drinks out to guests, and help run drinks (if you can). Everything you do or don’t do behind the bar affects guest experience,” says Bora.

During quarantine, Bora colored his hair pink to help him stand out a little bit more in a crowd. And since masks cover a majority of the face, he uses his eyebrow to express his emotions.

It’s important to keep in mind that bars are following the rules. As a customer, remember that even if you don’t agree with the rules, it doesn’t mean they don’t need to be followed. Being respectful rather than arguing will get you a long way.

And with the stress of being back at work and trying to readjust to the new schedules and regulations, taking care of your body is important. Bora recommends getting a massage, spending time outside, or even just an extra half hour in bed can make a difference.

Some people are still wary when it comes to going out to bars and restaurants. It’s the bartender’s and staff’s responsibility to make them feel comfortable. “If you see guests are uncomfortable, there are non-verbal ways to address it.  When I’m tableside, and I see a guest is a little apprehensive I’ll take a step back or keep my hands behind my back. Little things that make them feel safer but don’t detract from my level of service,” concludes Bora.

The post ASK A BARTENDER: RETURNING TO THE REAL WORLD appeared first on Chilled Magazine.

Source: Mixology News

Have you ever wondered why National Beer Day is April 7?

Have you ever wondered about the point of celebrating this random holiday? Well, it’s not that random after all. Let’s take a trip back to 1919.

In 1919, Congress passed the Eighteenth Amendment that prohibited the sale, transportation, and production of all alcohol in the U.S. Also known as the Prohibition Era — it forced Americans to find a different way to consume their favorite drinks.

Over a decade later, President Franklin D. Roosevelt took office and signed the Cullen-Harrison Act. This act allowed for selling and consuming low-alcohol beverages, such as wine and beer in the U.S. This act gave access to revenue that was needed from the sale of alcoholic beverages.

The act was passed on March 22, 1933, although it didn’t go into effect until April 7. This lead Americans to celebrate with, of course, a beer. The holiday even has a precursor; April 6 marks New Beer’s Eve. The two-day holiday is the perfect way to welcome the warm weather with a cold one.

Head to your local brewery today and sip on your favorite beer to celebrate. Here are some of our favorite beer cocktails, in case you’re staying home and still want to partake in the festivities.

Juicy Fruit

Juicy Fruit

Backyard Bouie

The Backyard Bouie

Summer Punch

Summer Punch

Peach Shandy

Peach Shandy

Peach Shandy

Pendleton Shandy

Pendleton Shandy

The post THIS IS WHY WE CELEBRATE NATIONAL BEER DAY appeared first on Chilled Magazine.

Source: Mixology News

The first nips of hunger prod you gently awake. 

Rolling lazily out of bed, you take a quick peek in the refrigerator when it hits you: it’s Sunday.  Sunday means brunch, and brunch means a Bloody Mary.  But did you ever wonder who we have to thank for this original brunch sidekick?

Common lore takes us back to 1921, where a barman by the name of Fernand Petiot at The New York Bar in Paris – later Harry’s New York Bar – was said to have mixed the first vodka and tomato cocktail.  Not knowing what to coin the beverage, onlooker and entertainer Roy Barton mentioned that it reminded him of a waitress at a Chicago bar called Buckets of Blood.  The waitress’s name was Mary.

Some claim instead that the name was a tribute to Queen Mary I of England, or possibly the Hollywood star Mary Pickford.  Still, others have argued that Petiot named the drink after the customer he created it for, one Vladimir Smirnoff (of vodka fame), and English-speaking customers later morphed the original pronunciation of “vlady meer” into “bloody mary.”

Not only is the origin of the name questioned, but the drink’s creator is also in doubt.  It’s been said that in the 1930s, Henry Zbikiewicz may have performed the original mix at Manhattan’s ‘21’ Club, where after WWII they were known for selling over 100 Bloody Mary cocktails daily before lunch.   Avery Fletcher, the Marketing Manager for ‘21’ Club, casts some uncertainty on this tale, noting, “Though the Bloody Mary has been rumored to have been created at ’21’, we do not officially claim the creation of the cocktail.”

Another candidate arose in 1939 when Lucius Beebe printed the recipe in his gossip column, This New York, attributing the Bloody Mary to comedian and ‘21’ Club regular George Jessel.  In 1964, Petiot himself finally sheds some light on the story and seems to corroborate Jessel’s claim by telling The New Yorker, “I initiated the Bloody Mary of today.  Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.”

Petiot “took it over” at the King Cole Bar in New York City’s St. Regis Hotel.  This is where he added the familiar ingredients everyone identifies with a Bloody Mary: Worchester Sauce, salt, pepper, and lemon juice.  At the time, the name was too offensive for such an upscale hotel, so their offering was called the Red Snapper.  While the more restrained moniker didn’t stick outside of St. Regis, you can still find a Red Snapper on the King Cole Bar’s menu to this day.

Over the years, many incarnations of this famous drink have taken shape.  Bartenders have added Horseradish, Old Bay seasoning, and Tabasco.  They’ve traded out the vodka for tequila, gin, and Scotch whiskey.  They have also gone so far as to add ingredients such as Clamato juice, balsamic vinegar, beef bullion, and fish sauce.  That’s the wonderful, but the slightly tricky, thing about being a Bloody Mary fan: the drink’s infinite variety.  Spend your next year of Sundays hitting up brunch spots, and it’s doubtful you’ll find any two places that serve them the same way.

Harry’s Bloody Mary

Harry’s Bloody Mary

Ingredients:

• 2 oz. Vodka
• 2 oz. Tomato Juice
• 2 dashes Worcestershire
• 4 dashes Salt
• 2 dashes Pepper
• 2 dashes Cayenne Pepper
• Squeeze Lemon Wedge

Preparation: In a mixing tin half-filled filled with ice, add ingredients. Shake to mix well. Strain into a tall glass over fresh ice. Serve with a straw.

Bloody Martini

Ingredients:

• 2 oz. Vodka
• 1 oz. Tomato Water*
• 1 fresh Basil Leaf
• 1 dash Tabasco
• Squeeze Lime Wedge

Preparation: In a mixing tin half-filled with ice, add ingredients. Shake until the tin is frosted. Double-strain into a martini glass. Garnish with cherry tomatoes and ciliegine mozzarella on a pick.

*Tomato Water

Purée tomatoes with a pinch of coarse salt. Pour into the cheesecloth, gather and tie ends. Hang over a bowl in the refrigerator overnight. Keeps covered and chilled up to 4 days.

The post DRINK IN HISTORY: BLOODY MARY appeared first on Chilled Magazine.

Source: Mixology News

Your zodiac sign might say a lot about your personality, but what does it tell us about your taste in cocktails?

Here’s what the bartender has on the menu for you according to your sun sign.

Aries (March 21-April 19)

Passionate, fiery Aries – you’re here to have FUN! Let me get you a round of tequila shots for you and your friends, and I’ll make you a Fresno Paloma. It’s fresh, spicy, and sour, with a boozy tequila backbone – it’s the perfect amount of crazy, just like you Aries.

Fresno Paloma

Taurus (April 20-May 20)

Hey Taurus. How about an Aperol Spritz for you? It’s an indulgent Italian liquor topped with beautiful bubbly prosecco, caressed with a fresh orange twist. It looks fancy but it’s classic and down-to-earth, just like you.

Gemini (May 21-June 20)

Gemini – no doubt here to have a long, entertaining conversation with an old friend. Geminis are master storytellers and communicators. I’m making you an Aviation – something you can slowly sip on while you gossip. It’s unique enough to hold your interest and delicious enough for you to have a few.

Cancer (June 21-July 22)

Cancers are water signs ruled by the moon, which means they’re known for being in their feelings. For you, Cancer, I’m making something nostalgic – the Hot Toddy. Its warmth will give you that cozy feeling you love so much, and it pairs perfectly with looking out the window on a rainy day.

Leo (July 23-August 22)

Leo, you are always the star of the show – online and IRL. Your personality brightens up a room, and your cocktail should do the same. For you, I’m mixing up a Watermelon Daiquiri. You’re both sunny, fun, and fresh, and you both take great Instagram pictures.

Watermelon Daiquiri

Virgo (August 23-September 22)

Virgo. You appreciate a well-executed classic, so I’m making you a Perfect Manhattan. This cocktail is all about attention to detail, and I promise to measure it exactly. You’ll end up with a nuanced, sophisticated sipper to enjoy after working all day. You deserve it!

Libra (September 23-October 22)

Libras, another air sign, are known for being charming and having an eye for aesthetics. The symbol for Libra is a scale – balance and fairness are important. Your cocktail is the Paper Plane – an equal-parts concoction that’s sweet and sour, boozy and fresh. It’s well-thought-out and harmonized, just like a Libra at the top of their game.

Scorpio (October 23-November 21)

Nobody really knows you deep down, Scorpio, and that’s the way you like it. I’m making you something that matches your mysterious, intriguing personality – the Last Word. It’s a combination of flavors that most people wouldn’t think to put together, yet it makes for a beautiful creation.

Sagittarius (November 22-December 21)

I am always happy to see you, Sagittarius. Sags fun and lively fire signs – professional boredom avoiders. I know you don’t want to be tied down, Sagittarius, so I’m making you a quick margarita on the rocks – and I won’t judge you for chugging it.

Capricorn (December 22-January 19)

Hey Capricorn!  You’ve been working really hard lately. And by lately we both know that I mean since 2nd grade. That’s what you do. Sit down and let me make you an Old Fashioned – no frills. Just a glass of mostly bourbon to take a bit of the edge off. It’s time.

Aquarius (January 20-February 18)

Aquarians are all about bringing people together. All the air signs are naturally charming, but Aquarians are really collective thinkers. Aquarius, I’m making you a pitcher of Jungle Bird Punch. It’s vegan and organic and there’s enough here for you to share it with your friends.

Pisces (February 19-March 20)

Pisces, you’ve been daydreaming all day, and now you’re ready to daydream with a buzz. I’m making for you my dear Pisces a Pimm’s Cup. Pimm’s has a certain amount of whimsical romance to it that is perfect for you, plus all the mint and fruit will balance out the extra gin I’m putting in here. Cheers!

Pimms Cup

The post WHAT COCKTAIL SHOULD YOU DRINK FOR YOUR ASTROLOGICAL SIGN? appeared first on Chilled Magazine.

Source: Mixology News

Spring is here and it’s time to break out your shorts and your summer sippers – that’s right, it’s time for a Spritz.

While your first thought might be to Aperol, the Spritz has actually existed since the 1800’s when visitors to Italy found the wines too strong and diluted them with a spritz of water. Since then, the flat water was switched for sparkling and fortified wines or liqueurs have been added.

Make it a lower ABV by swapping out a liqueur for a bitter orange syrup mix. Or, try making it seasonal by adding in fresh muddled fruit and a complimentary flavored seltzer. Want a stronger mix? Try a spiked seltzer instead of soda!

Chilled Spritz

Chilled Spritz

Ingredients:

• 1 part Bitter Orange Spirit
• 1 part Prosecco
• 1/6 part or less Soda

Preparation: Add all ingredients to a wine glass with or without ice and stir gently, garnish with an orange slice.

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

Source: Mixology News

Chilled 100 member created a cocktail that was too good not to share.

Julia Melucci, a member of the Tampa market, created a cocktail called Southern Hospitality. When it comes to creating cocktails, something Melucci really enjoys is seeing others using unusual ingredients.

“I love seeing how people are using unusual ingredients in their cocktails. Things like mozzarella water, infused spirits, and sustainable cocktail programs are all fascinating to me.”

If you are looking for a citrus cocktail to mix up this weekend, this is the perfect drink for you.

Here is the recipe:

Southern Hospitality

Southern Hospitality

Ingredients:

• 2 1/2 oz. Ketel One Botanical Peach and Orange Blossom vodka
• 1/2 oz. Cointreau
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Simple Syrup
• 1/4 oz, Orange Juice

Preparation: Combine all, shake vigorously, strain into a martini glass. Garnish with an orange twist.

The post MUST MIX: SOUTHERN HOSPITALITY FROM JULIA MELUCCI appeared first on Chilled Magazine.

Source: Mixology News

Start out your week with a premium Gin and Tonic made with Highclere Castle’s award-winning gin.

Launched in 2019, Highclere Castle has developed an incredibly smooth, delicious gin with notes of lavender, lime flower, and orange peel. Highclere Castle has won 21 international awards and is well on its way to becoming the most awarded gin by the end of 2021.

Highclere Castle Blackberry & Orange G&T

Highclere Castle Blackberry & Orange G&T

By @GinandTonicly

Ingredients:

• 1 1/2 oz. Highclere Castle Gin
• Artisanal Tonic Water
• Fresh Orange Squeeze
• Orange Peel and Rosemary Sprig for Garnish ⠀

Preparation: This classic Highclere G&T is garnished with fresh blackberries, an orange twist and cinnamon stick, topped with Fever-Tree tonic over ice.

The post HIGHCLERE CASTLE BLACKBERRY & ORANGE G&T appeared first on Chilled Magazine.

Source: Mixology News

Have you heard of Black Chardonnay?

Black Chardonnay is not what you think; it has everything to do with how the wine is made. Traditionally, Chardonnay is a pale golden color and is made with a gentle hand.

So, let’s break this mysterious wine down. The technique that is used to make Black Chardonnay has been long forgotten over the years. This form of winemaking purposely hyper-oxides the wine, causing it to take on a dark, cloudy brown hue that appears almost black. Eventually, the wine returns to that beautiful golden color we all know and love.

Wine makers will pump and mix the unfermented juice very quickly and aggressively, rather than handling the grapes gently. The grape skins release phenols (organic compounds) that absorb oxygen until they turn a shade of deep brown. When it sits in the press, the organic compounds separate from the wine.

Jon Flores, the assistant winemaker at Sunstone Winery, says, “The idea is to fully saturate the juice with oxygen using either food-grade oxygen directly pumped into the juice via a Venturi or to use agitation. To achieve this, we eliminate SO2 from the processing stage and use a pump-over tool to introduce oxygen to the juice on its way from the press to the receiving tank. Think of this like a big fan that disperses the juice along the sides of the tank, picking up oxygen in the process and on its way down the sides.”

In the end, the result is a white wine that has fewer unoxidized phenols than traditional Chardonnay. However, unless closely watched, side effects can happen. Fermentation can move quickly; added oxygen creates a good environment for yeast to start working so the makers need to pay attention to the ferments.

A Glass of Chardonnay

The reason behind making Chardonnay this way is to prevent premature wine oxidation. This process exposes the wine to air before it’s fermented. This allows the wine to become bulletproof and hopefully age longer. Winemakers are unable to control how wine is stored once it leaves the property. This gives them the security that it’ll be in mint condition when the consumer decides to have a glass.

Even though this is a different process than regular Chardonnay, it has a somewhat similar end taste and color. The taste is less bitter and sweeter than a normal Chardonnay. Jon adds, “Generally there won’t be an immediate difference in flavor profiles but since the wine has been stripped of a lot of polyphenol oxidase you may notice the wine is more fragrant and fresher than the same wine without having been put through the hyper-ox process.”

Winemakers have to allow it to turn as dark as possible before the seeds are filtered out. “Throughout the process, we measure dissolved oxygen to ensure we are not doing too much or too little saturation. Over the course of an hour or so, the oxygen comes out of the solution and the measurement goes back to normal.” Jon continues,” We repeat this process once or twice before allowing the tank to settle. During this process, the juice will turn a dark brown color (depending on how many polyphenols are available) and the color returns to normal in a day or two.”

Will Black Chardonnay become a trend for 2021? It’s a common practice in other regions but is now gaining popularity in the U.S. According to Jon, there are three reasons why it will.

“First, this is a great action to take if you’re shooting for a Sans Soufre wine. Secondly, with more wine being shipped internationally, the added stability and longevity make it a great selling point to distributors or retailers. Lastly, it is much simpler to process grapes if you’re able to eliminate adding sulfur, gas tanks, and being overly stressed on preventing oxygen from getting into the tank.”

The post WHAT IS BLACK CHARDONNAY? appeared first on Chilled Magazine.

Source: Mixology News