May 2021

For the last three years, Atlanta, GA, based Jose Pereiro has been working as a brand ambassador for Santa Teresa Rum, and it’s not just about the sales.

Jose Pereiro has worked behind the bar for the last 14 years, making his way from a food runner to his current role as Beverage Manager at Drift Fish House & Oyster Bar. We caught up with Pereiro to learn about the evolution of his career behind the bar and with the Venezuelan rum company.

Santa Teresa 1796

While he was working in Miami Pereiro began competing in cocktail competitions and learned everything he could from the best local bartenders. During that time, he met Juan Pablo, the Florida brand ambassador for Santa Teresa. The two sparked a friendship and when the brand looked to find a Georgia brand ambassador, Pereiro was the first name on their list. I got a call from him (Juan Pablo) asking if I wanted to represent Santa Teresa here in Atlanta, so I was running drinks at the time and I was like ‘you know man I’m not really into going out and trying to sell’ that’s what I thought it was going to be like and I didn’t have the time. So, I declined,” Pereiro shared. The brand hired someone else for the position but within a few months the came back to Pereiro to try again. Not only was he already carrying and supporting the line in his bar, but Pereiro is Venezuelan, making him an ideal person to work as a brand ambassador.

“We went from selling 20 cases in Georgia to 120 cases in a year, so I was like, oh, okay there is something good happening. I wanted to represent something, a brand, a culture that I grew up with, which was drinking Santa Teresa. Santa Teresa is the best rum in Venezuela to me, there are other rums that are really good, but Santa Teresa is really special for where it comes from, how it’s made, how they support the community. That’s why I decided to accept the job. That’s what’s been driving me since day one. Other brands have asked me to work for them and I’ve declined. The only reason I work on the other side of the bar, as a brand ambassador or salesperson, is because I’m connected to the brand from home, from the heart.”
– Jose Pereiro

Jose Pereiro

“I build relationships and educate the staff about our rum and our purpose; mostly our purpose because we don’t sell rum, we sell our purpose. We change people’s lives. I think when we talk about the purpose of Santa Teresa, which is Project Alcatraz, even just sharing that story will change the people we’re talking to’s life. They open their mind to see what’s outside of the US, what’s in the world, and that there are other parts of the world that are suffering. With our help, even by just selling a bottle or a cocktail we can help other people and change their life.”

In 2003, a gang broke into the Santa Teresa Hacienda and ambushed a security guard. Rather than turn the gang members into the police and send them to jail, the brand offered the criminals the choice to work off the cost of their offense, and they did. The brand had always known they believed in second chances, going above and beyond to do what would help their community–but this event proved to them that they could help fight crime and make great rum at the same time. Thus, Project Alcatraz was born. The program recruits gang members, offers vocational training, education, and psychological help, and helps them learn a range of values through rugby.

“Being Venezuelan and seeing how the country has changed since being a kid, seeing what Santa Teresa is doing is–Alberto Vollmer–they call him the Batman of Venezuela, because he helps people and nobody knows he is doing it,” Pereiro shared. “Rugby is a big part of it because Alberto went to school in Europe and played rugby, he believes that rugby has a lot of fundamental values to help a man become better. Sportsmanship, respect, all those values are important when people are on the dark side and trying to move to the bright side. Rugby helps them through the process.”

The program was so successful Vollmer decided to try recruiting another local gang into the program and was successful. Now, they have a couple of rugby teams and the area around the Hacienda is transformed. The program now works within jails the in the country to help transition soon to be released prisoners so that they have an easier time re-entering society.

The post Becoming Extraordinary with Santa Teresa and Jose Pereiro appeared first on Chilled Magazine.

Source: Mixology News

Tim Wiggins, co-owner and beverage director of Yellowbelly, created a bar program focused on well-balanced drinks and exciting new cocktails.

He started in the hospitality industry as an ice cream scooper which he says was, “still the hardest job I have ever had to date.”

He later moved up to become a server and bartender, where he worked his way through the industry. Tim now owns three restaurant/bar concepts with his business partner.

“Our approach to the restaurants is different than most and is centered around professionalism. We have an amazing staff of restaurant professionals who are talented, take their jobs seriously and respect the people they work for. That goes a long way in this industry.”
– Tim Wiggins

Have you ever heard of Tepache? Yellowbelly uses this fermented beverage made from the peel and rind of pineapples and sweetened with piloncillo or brown sugar. Not only is it a great way to use up left-over scraps, but it makes a great mixer for cocktails.

We sat down with Tim to learn a little bit more about this trendy ingredient.

Talk to us about the Tepache Mimosa. Why a mimosa?

When we started making the tepache, we wanted to utilize it in a way that showcased the delicate and refreshing pineapple flavor without adding too many other components. Honestly, orange juice creates a bit of waste for us and is delicious but is also fairly sweet. I saw an opportunity to have a more acidic and refreshing version of a mimosa by swapping the orange juice for tepache. The fermented and lightly funky flavor of the tepache, much like natural wine, works really well with sparkling ingredients, so the pairing was obvious to me.

How do you make homemade Tepache?

We juice a lot of pineapples at Yellowbelly. We take the skins and scraps from the pineapple and add Mexican cane sugar, cinnamon, and water and let it sit for a few days to ferment.

Do you have any tips and tricks you’d like to share?

1. We kick start fermentation with our own barley aspergillus. Our chef creates this by inoculating grains of barley to create Koji. This is not traditional or necessary to make tepache, but it creates a unique flavor that we are partial to.
2. Temperate control and patience. It is ideal to find a warm place to store your tepache while it ferments that is roughly 75-85 degrees. It is also key to just let it do its thing. It is tempting to want to stir or mess with it while it is fermenting, but it’s best to just sit back and wait.

Why do you like to mix with Tepache?

We have done tepache mojitos, mai tai’s, daiquiris and margaritas. Anything light cocktail with lime as the sour component usually works well with tepache. The flavor of tepache is usually light and very refreshing, so simple cocktails without bold flavor components often work best.

Tell us something bartenders should know about mixing with Tepache.

I like to tell people that it’s fun to use as a base as well as a mixer. It does contain alcohol and can be used in a larger portion (2oz-3oz) per cocktail as the main alcoholic component. It’s a natural fit with rum and agave spirits and LOVES to be paired with dry sherry.

What other types of flavors/ingredients go with Tepache?

Nutty and dry sherry pair very well with tepache. We also found that red Amari such as Campari & Aperol work really well to balance the tepache.

Here is the recipe Tim uses for his Tepache

Yellowbelly Tepache De Pina

Ingredients:

• 30 oz. Pineapple Skins and Scraps from juicing
• 1.8 oz.  Oryzae Barley (our house koji barley)
• 2.5 oz. Piloncillo, Chopped
• 42 oz. Water
• 1/2 Cinnamon Stick, Toasted
• 2 Cloves, toasted

Preparation: Combine and mix together to partially dissolve the piloncillo.  Cover with a permeable barrier and allow to ferment for 80 hours at room temperature. Stir once each day. Strain and refrigerate. Serve cold.

Check out this easy cocktail that utilizes the probiotic beverage.

Yellowbelly Tepache De Pina Mimosa

Yellowbelly Tepache De Pina Mimosa

By Co-Owner and Beverage Director, Tim Wiggins

Ingredients:

• 3 oz. Tepache de Pina
• 4 oz. Cava (or preferred sparkling wine)

Preparation: Pour 3 oz. fermented Tepache De Pina and mix with 4 oz Cava or sparkling wine.

The post Ask a Bartender: Beverage Director Talks Tepache appeared first on Chilled Magazine.

Source: Mixology News

While its origins might be a bit mysterious, the Mojito is a true classic cocktail and no stranger to cocktail lovers worldwide.

This simple rum cocktail is a staple of Cuba, with each ingredient hailing from the island. When mixing up a classic version of this staple cocktail, we recommend keeping the granulated sugar over opting for syrup because of the subtle grit and change in viscosity. When choosing your rum, any white rum will do. If you want to be authentic a Cuban rum is the best choice, but note that many modern Cuban rums are much lighter than other white rums. Regardless, stick with the white rum for summer as it helps keep the drink lighter and refreshing.

Classic Mojito

Mojito 

Ingredients:

• 2 oz. White Rum
• 3/4 oz. Fresh Lime Juice
• 1 1/2 tsp. Sugar
• 4 Leafy Mint Sprigs
• Lime for Garnish

Preparation: In a tall cocktail glass, add the sugar and a few mint sprigs. (Save some for garnish) Muddle the mint and sugar until the mint is fragrant. Pour the rum and lime juice in and gently stir to dissolve the sugar. Fill the glass with ice. Gently stir to bring some mint to the top and garnish with a lime wedge and a sprig of mint that has been clapped between your palms. (This releases the oil of the mint).

Once you’ve got the classic down, try mixing it up by swapping out your herbs or adding additional fruit juice. We love a Mojito made with classic or Thai basil for a just as refreshing, but slightly savory take.

Try out these Mojito Jello Shots from Picnic Social Restaurant in Stowe, Vermont.

Mojito Jello Shots

DANIEL Restaurant in New York City shared their recipe for a Champagne Mojito.

Champagne Mojito

Make it even more summery with the addition of honeydew in the Honeydew Ginger Mojito from Blue Chair Bay Rums.

Honeydew Ginger Mojito

The post Classic Cocktail: The Mojito appeared first on Chilled Magazine.

Source: Mixology News

Bring the taste of summer to your shaker with this Georgia Peach Bellini from Broken Shed Vodka.

Get a jump start on peach season with a Georgia Peach Bellini made with peach puree and Broken Shed Vodka. This cocktail highlights the fresh and sweet flavor of fresh peach, but can easily be swapped out with any fresh fruit for a farmers market ready cocktail, just swap out your schnapps with a relevant flavor.

Operating out of beautiful Wanaka, New Zealand, Broken Shed is thoughtfully crafted from two of the country’s most desirable water sources and whey from grass-fed local cows. The resulting vodka is smooth and lightly sweet with no added sugar and is gluten and GMO-free. We’ve highlighted the brand several times in the past for their sustainability initiatives, which is just one of the reasons it’s worth stocking the line behind the bar. Not only is Broken Shed vodka great in high-quality cocktails, but it’s also so smooth you can sip it neat, making it incredibly versatile and easy to work with. You can expect a clean, crisp flavor with a smooth, warm finish that’s fantastic in a martini.

Georgia Peach Bellini

Georgia Peach Bellini

Ingredients:

• 2 oz. Broken Shed Vodka 
• 1 oz. Peach Schnapps
• 1 oz. Peach Puree or Nectar
• 1 tsp. of Lemon Juice
• Prosecco

Preparation: Fill a shaker with ice and add Broken Shed Vodka, Peach Schnapps and Peach Puree or Nectar. Next, add one teaspoon of Lemon Juice and shake the shaker. Then strain into a rocks glass. Top the cocktail with a splash of Prosecco and garnish with a slice of peach.

The post Drink Of The Week: Georgia Peach Bellini appeared first on Chilled Magazine.

Source: Mixology News

How is it already Memorial Day weekend? We are asking ourselves the same question.

The end of May and Memorial Day weekend means one thing: it’s the unofficial start of summer. There’s no better way to kick off the beginning of the warm weather than with a refreshing cocktail. We have put together a list of drinks that will make this holiday one to remember.

Remember to take time this weekend to appreciate those who have fought and fallen for our country. Celebrate this important holiday with friends and family for backyard BBQs and hanging by the pool. Mix up one of these delicious cocktails and enjoy that three-day weekend.

Strawberry Basil Smash

Strawberry Basil Smash

Ingredients:

• 1 1/2 oz. ABERFELDY 12 Year Old Single Malt Scotch Whisky
• 3-5 Strawberries
• 3 Basil Leaves
• 3/4 oz. Lemon Juice
• 1/2 oz. Simple Syrup

Preparation: Shake all ingredients, pour over fresh ice and rock glass. Garnish with a strawberry and basil leaf.

John Collins

John Collins

Ingredients:

• 1 1/2 parts Basil Hayden’s® Kentucky Straight Bourbon Whiskey
• 1 part Lemon Juice
• 1/2 part Simple Syrup
• 2 parts Club Soda
• Maraschino Cherry
• Orange Slice

Preparation: Pour the bourbon, lemon juice, and syrup into a highball glass filled with ice cubes. Stir thoroughly. Top with club soda. Garnish with a cherry and orange slice.

DeLeón Reposado Blood Orange Paloma

DeLeón Reposado Blood Orange Paloma

Ingredients:

• 1 1/2 oz. DeLeón Reposado Tequila
• 3/4 oz. Agave Nectar Syrup
• 1 oz. Fresh Squeezed Blood Orange Juice
• 1 oz. Fresh Squeezed Grapefruit Juice
• 1/2 oz. Fresh Lime Juice

Splash: Topo Chico Sparkling Water

Garnish: Pink Himalayan Salt Rim, Dried Blood Orange & Dried Lime Wheels

Preparation: Rim glass with Pink Himalayan Salt and fill with ice. Add DeLeón Reposado, agave nectar syrup, blood orange, grapefruit, and lime juices into a shaker with ice. Shake vigorously and strain into glass. Top with a splash of Topo Chico. Garnish with a dried blood orange and lime wheel.

Frisky Rabbit

Frisky Rabbit

Cocktail from Jose Romero

Ingredients:

• 2 oz. Gin
• 2 oz. Carrot Juice
• 1 oz. Yuzu
• 1 oz. Aperol Infused Syrup with Orange (prepped beforehand)
• 1/2 Egg White

Garnish: Carrot Slice with Marigold Flowers/Cilantro

Preparation: Place all ingredients in tin, dry shake, ice shake, and serve in a tall glass. Fresh carrot juice works best.

The Unicorn

The Unicorn

Ingredients:

• 1 1/2 oz. Ketel One Botanicals Cucumber Mint vodka
• 1/2 oz. Lemon Juice
• 1/2 oz. Simple Syrup
• 4-5 Mint Sprigs

Preparation: Combine all ingredients and shake, strain over fresh ice, and top with ginger beer. Garnish with a lemon slice.

Blue Sky Smash

Blue Sky Smash

Ingredients:

• 1 oz Whiskey
• 1/2 oz. Blue Curaçao
• 3 Lemon Wedges Muddled
• 6 Blueberries Muddled
• 6 oz. Lipton Diet Mixed Berry Green Tea Blueberries and Pomegranate seeds for garnish

Garnishes

• Blueberries
• Pomegranate Seeds
• Mint Sprig (optional)

Preparation: Muddle 3 lemon slices in a tin. Add whiskey, Blue Curaçao, blueberries and Lipton Diet Mixed Berry Green Tea, add ice. Shake and fine strain over a large ice cube garnish with blueberries and pomegranate seeds.

The post Must Mix: Memorial Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

One of the nation’s fastest-growing spirits companies, Ole Smoky Distillery, has announced they are offering five of their favorite whiskeys in 50ML bottles.

The flavors include Salty Caramel Whiskey, Mango Habanero Whiskey, Peanut Butter Whiskey, Peach Whiskey, and Salty Watermelon Whiskey.

The Ole Smoky Whiskey Line launched nationally in the fall of 2017 and since has expanded to 17 inventive flavors. The 50ML mini bottles will allow for a more convenient drink, with the opportunity to try new and multiple flavors. The distillery offers whiskey and moonshine tasting experiences at all of the Ole Smoky Distilleries in Tennessee.

“We are pleased to introduce new whiskey minis featuring our fan-favorites, including our #1 selling whiskey, Salty Caramel, followed closely by our most recent release, Peanut Butter Whiskey” – Robert Hall, CEO, Ole Smoky Distillery

Ole Smoky Distillery Launches Mini Bottles

“These small bottles are perfect for traveling, gifting, trying a new flavor, or offering customers a one-shot bottle of our award-winning whiskey line.”

This year, Ole Smoky Distillery was awarded three “Rising Star Growth Brand Awards” from the Beverage Information Group. These awards honored their Whiskey Line, Ole Smoky Salted Caramel Whiskey, and Ole Smoky Peanut Butter Whiskey.

Get ready for a summer of fun with their mini 50ML bottles. Perfect for the warm weather and cool nights.

The post Ole Smoky Releases Mini Bottles appeared first on Chilled Magazine.

Source: Mixology News

Let’s face it — cocktail making can be expensive.

Sustainable cocktails save money, time, and resources. It’s important to create as little waste as possible. Even small strides can help the planet. There is a universal call that many people are answering for suitability. And if anything, take this as a way to get the most out of ingredients behind the bar. There are ways to creating cocktails sustainability that will help the planet and cut costs.

Every once in a while, a lime or two will get thrown away. Just aim for better and start incorporating little things that can help in the long run.

Here are a few ways to build a sustainable cocktail.

Pre-Batch Cocktails

Pre-batch cocktails are a great way to manage the amount of liquor poured into each cocktail. Cocktails that can be made ahead of time and stored in the fridge will help save time and energy. This process can eliminate any overpours or spillage that could happen when the night gets busy. Spillage leads to unused alcohol and a waste of product.

Pre-Batch Cocktails

Bye Bye Straws

Many places have jumped on board the no straws bandwagon but, if you haven’t, now is the time. Not only does buying straws in bulk cost money, but they’re unnecessary and bad for the environment. Avoid any form of plastic in the bar, especially single-use plastic. If you want to accommodate those consumers who still want straws, have eco-friendly ones on hand in case requested.

Bye Bye Straws

Local Ingredients

If ingredients have to travel, it’s not sustainable. Any product purchased by a local farm or farmer is the way to go. Local produce not only adds to the stride in sustainability, but it helps the farmers who may not have gotten your business otherwise. This can tie into creating seasonal cocktail menus.

Local Ingredients

Skip Lemons & Limes

Almost 80% of cocktails call for some form of citrus. That’s a lot of lemons and limes to use. Instead, try using a different type of acid like Phosphoric, Lactic, Malic, Critic, etc. There are tons to choose from and can save from having to squeeze those fruits every day. For the cocktails that can’t live without those flavors, peel the lemons and limes before juicing. This way, you can utilize the peels for making syrups or garnishes.

Skip Lemons & Limes

Homemade Syrups & Infusions

Stop wasting leftover scraps — before you throw them in the trash bin, ask yourself if there is a way to repurpose them like, making house-made syrups or infusions. This is a money saver because instead of throwing away bruised fruits or peels, there is an opportunity to create something else. Refuse orange peels and add them to a jar with a neutral spirit. Let sit for a few weeks and then enjoy an orange-flavored vodka, tequila, bourbon, etc.  Or add to a sugar syrup and create a whole new flavor profile.

Homemade Syrups & Infusions

Balance

Don’t go overboard with your cocktails. It’s always enjoyable having one or two drinks on the menu that are out of people’s comfort zones however, consumers stick to what they know and like. There’s a thin line between creating a delicious cocktail and throwing every ingredient in the bar into one drink.

Balance

Grow, Grow, Grow

If there is space to grow garnishes, take advantage of this opportunity. Growing your own herbs and cutting out the middleman can save a ton of time and money. Herbs grown with love always taste better, anyway. Another nice thing about having an herb garden is testing out new flavors and cocktail creations. Ever used cilantro in a cocktail? Now is your chance.

Herb Garnishes

The post How to Build a Sustainable Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Travel by shaker and explore the flavors of India’s spirit world with five bottles from distillers across the country.

Records of distilling in India date back to before 200 B.C.. The country has a long history of producing a range of interesting and delicious spirits. Many of the country’s traditional spirits are difficult or impossible to find overseas, but plenty of brands make spirits for local use and export. We’ve rounded up a few of our current favorites to help you get started on your exploration of the flavors of India.

Smoke Lab

Made from basmati rice and water drawn from the Himalayans, Smoke Lab is a truly unique vodka that’s just begun distribution in the US. Currently the brand has two expressions, Classic and Aniseed. Both styles feature sweet and creamy notes from the rice. Aniseed has light notes of fennel and licorice making it a dynamic base for a wide range of cocktails.

SMOKE LAB VODKA Classic and Aniseed

Rampur Single Malt

For just over 75 years Rampur Distillery has been crafting high-end whisky in traditional copper pot stills in the foothills of the Himalayas. The collection currently includes Rampur Select, Double Cask, Asava, PX Sherry, and the recently released Signature Reserve. Thanks to the dramatic weather patterns of the area, whisky made in the region ages much quicker than elsewhere meaning you won’t find any aged expressions.

Rampur Single Malt

Amrut Single Malt

Founded in 1948, Amrut distills an incredible range of spirits including a number of whiskies, sherry, and rum. Their whisky line has won numerous awards including being named 3^rd best whisky in the world (in a taste test of 4000) by The Whisky Bible in 2010. The brand has won countless awards since 2010. Amrut Greedy Angels Chairman’s Reserve 12 year is one of the only aged expressions to come out of India and has notes of barley, vanilla, lightly spiced cocoa, and touches of honey.

Amrut Single Malt

Hapusa Dry Gin

Back in 2015 as the spirits industry began its first “Gin-aissance” two bar owners in Delhi quickly realized that if they wanted gin, they’d have to make it themselves. After gathering up supplies, the bar owners turned distillers developed two expressions – Greater Than, a London Dry Gin and Hapusa, the worlds first Himalayan Dry Gin. Hapusa is made with Himalayan juniper and a range of botanicals native to India. The resulting spirit has notes of pine forest with a bold, earthy flavor and wildflower notes.

Hapusa Dry Gin

Stranger & Sons

Based in Goa, India, the team at Third Eye Distillery has been helping build up an Indian interest in gin with their Stranger & Sons Gin. By working directly with bartenders, the team of three founders has worked hard to share their unique spirit with the word. Juniper, black pepper, nutmeg, coriander, mace, and four types of fresh citrus (along with a few other ingredients). Many of the botanicals used are sourced hyper-local, some even grown in the distillery’s own botanical garden. Additionally, the brand has been focusing on ensuring it’s made sustainably and recently invested in equipment that allowed them to go from using 10,000 liters of water to 25.

Stranger & Sons

The post Global Sip: What To Drink India appeared first on Chilled Magazine.

Source: Mixology News

Ever visited a new place and weren’t sure where to go or what is good?

Don’t worry; Chilled has created a column to tell you about the best bars in each city. This week let’s take a look at some bars in Denver. The bar scene in Denver is vibrant. Craft cocktails with delicious small plates and lounge vibes, there are tons of options to choose from.

Next time you’re in the Mile High City, take a peek at one of these bars.

The Cruise Room

A hidden gem located in The Oxford Hotel, this chic glamour bar is a must-visit. Its inviting atmosphere showcases unique features like a distinct Art Deco design. For those history buffs out there, this is one of the longest-running bars in Denver. It has remained open since founded after the repeal of Prohibition in 1933. The red-lit room has comfortable booths where you can order seafood favorites and classic cocktails.

The Cruise Room

Room for Milly

This cocktail bar not only has a retro feel but also makes for a great Instagram photoshoot. The velvet seating makes for an intimate feel, where you can order crafted cocktails off their menu or choose something created for your taste. Based on the fictional character from the flapper era, Milly Parker, the bar opened right before the pandemic shut down. But no worries, it’s ready for patrons to return for a night of small plates and a lush getaway.

Room for Milly

The Cooper Lounge

One of Denver’s most glamourous high-end cocktail lounge needs to be on your list. The extensive wine list and exquisite menu take it to the next level. The big windows overlook the historic Great Hall one way and downtown the other. The entire bar has an elegant feel with the marble-topped bar, gold and cream accents, and incredibly high ceilings. Choose a cocktail from their impressive lists like the Lavender Gin Fizz or Cherry Bomb favorite and enjoy it with a dish of Lobster Gnocchi or Burrata Ala Panna.

The Cooper Lounge

Middleman

The neighborhood cocktail bar offers fancy cocktails like the Chaiwala that’s made with chai-infused Pisco, lemon, Curacao, molasses, and nutmeg. The goal was to bring consumers together — a place where neighborhood folds, artists, creators, and all are welcomed. The bar has a cozy and welcoming vibe while also featuring bold elements and textures. They work with a local artist to create unique artwork for the bar. You can even add CBD to your cocktails. The small dinner menu offers something for everyone; the animal lovers and the meat-eaters.

Middleman

Death & Co. Denver

One of New York City’s favorite bars, they brought it to Denver for a second location. Located in The Ramble Hotel, Death & Co. Denver offers a little bit of everything. They have multiple venues throughout the property: DC/AM for breakfast and coffee lovers, The Garden, a rooftop terrace to escape to a casual bar, and 6A, the intimate cocktail lounge. They offer some of the finest cocktails in Denver with a delicious food menu. While they operate on a first-come, first-served basis, they are worth the wait.

Death & Co. Denver

Honey Elixir Bar

A warm and inviting atmosphere is exactly what you’ll find at this cocktail lounge. The Honey Elixir Bar has a main focus: honey. It’s a place where the community can come to connect and unplug while relaxing in their funky lux seating. Their mission is to set the stage for an intimate setting where meaningful connections happen. Jun, the cousin of Kombucha, is the main star on their rotating menu. They offer a wide variety of uplifting superfoods, medicinal herbs, and botanicals in their drinks. Choose one of their mocktails, low ABV options, or from their beautifully crafted cocktail list.

Honey Elixir Bar

54thirty

Who doesn’t love a rooftop bar? Especially in the summer, it’s a must. Located at Le Méridien in Denver’s highest open-air, this rooftop lounge is a great hangout stop. The twinkle lights mixed with the comfy lounge chairs and fireplaces make for a cozy vibe at night. Enjoy a crafted cocktail like the Elevated Old Fashioned with bourbon, smoke salted maple, and bitters. Their summer menu also offers favorites like a Cheese & Meat Board of Ahi tuna Tartar.

54thirty

The post 7 Bars to Visit in Denver appeared first on Chilled Magazine.

Source: Mixology News

Of course, the world’s most popular white wine has an entire day dedicated to it.

It’s not only popular because its grapes are easy to grow, but it’s a wine loved for its delicious flavor. Chardonnay originated from the wine region of Burgundy, Eastern France. Taking its name from a small town in the Maconnais, this area of France makes a high-value Chardonnay. These days, the grapes can grow almost anywhere. It peaked in popularity in the 1980s and has since kept up its reputation with 900,000 bottles consumed annually.

Chardonnay Grapes

Unlike other white wines such as Riesling or Sauvignon Blanc, Chardonnay is loved because of its blank canvas. This factor allows winemakers to give their twist on the wine and use different techniques.

Chardonnay tends to have a fruit and citrus-forward profile like yellow apple, starfruit, pineapple, and vanilla. There are two different styles of Chardonnay wine: oak-aged and un-oaked. Oak-aged will bring a creamy and rich flavor while un-oaked has a lean and more dry taste. Depending on the ripeness of the grapes will depend on the flavor as well. A very ripe Chardonnay will have more tropical fruit flavors, and a barely ripe Chardonnay will have green apple and lemon flavors.

Glass of Chardonnay

Oaked Chardonnay is grown in warm climate wine regions like Southern and Eastern Australia, Napa Valley, Mendoza, Argentina, and Italy. Unoaked does better in cooler climate regions like Sonoma, Western Australia, Chile, and Oregon.

Have you ever heard of buttery Chardonnay? The texture of oak-aged Chardonnay can give it a creamy, oily, smooth, or waxy feel. This technique gives it that buttery taste with the smell of vanilla, butter, and coconut. There is even such thing as black Chardonnay.

When pairing this indulgent wine with food, seafood, or any light meat is a good option. Soft cheese like cow’s milk or goat cheese tends to work very well, and for veggie lovers, summer vegetables tend to be a go-to. Yellow squash, zucchini, and sunchokes accompany the wine nicely.

Next time you’re in the mood for a crisp glass of Chardonnay, you’ll be an expert.

The post Celebrate International Chardonnay Day appeared first on Chilled Magazine.

Source: Mixology News