May 2021

Italian wine line, Luna Nuda, has announced the launch of Luna Nuda Prosecco Rosé; a refreshing sparkler perfect for summer.

Just in time for summer, Luna Nuda is debuting a new Prosecco Rosé perfect for sipping. The sparkling wine has aromas of delicate florals and hints of subtly sweet berry and golden apple. Inviting fruit flavors and luxurious bubbles make this stunning wine excellent alone and when paired with a wide range of foods.

Luna Nuda Prosecco Rosé

Brand Manager, Leah Keggi, shared, “Adding Prosecco Rosé to our portfolio aligns with what we stand for at Luna Nuda.” The brand is most well-known for its beloved Pinot Grigio, made from handpicked, and hand sorted grapes from Alto Adige Valley in Italy. “Luna Nuda is all about celebrating the small moments as well as the big ones, and Prosecco Rosé is the perfect pairing to elevate a casual evening with friends or pop for milestones like an engagement or graduation!”

John Dunn, VP of Marketing and Operations, shared, “Combining Pinot Nero and Glera grapes give Luna Nuda Rose Prosecco fresh red berry and floral notes for an elevated experience usually found in much more expensive sparkling wines. We are excited about enhancing and building on the success of our Luna Nuda Prosecco DOC with the newly approved Prosecco Rosé DOC.”

The new launch will be debuting in select markets across the US and will be available online at shop.lunanuda.com in the coming weeks.

The post Luna Nuda Launches Prosecco Rosé appeared first on Chilled Magazine.

Source: Mixology News

Have you ever noticed that different types of ice work better in some cocktails rather than others? Well, there’s a reason for that.

When it comes to cocktail making, there is a science behind the type of ice used. There are very few cocktails that don’t require the use of ice at all. Arguably one of the most important ingredients of a drink, whether used in the shaker or the cocktail, ice plays a role.

Brandon McDonald, a bartender at the Ice Plant in St. Augustine, Florida, has offered his expertise when it comes to this simple yet pertinent ingredient. The Ice Plant utilizes a 300 lb. block of ice when creating cocktails.

Using Ice in Cocktails

Branded added, “Ice Plant uses an ice machine (a Clinebell) that utilizes directional freezing — forcing water to freeze from the bottom up instead of the top-down, which pushes sediment up and agitated freezing —keeping water moving as it freezes to remove air bubbles and sediment to create 350-400lbs blocks of ice. The top inch or so will have whatever debris was in the water and gets sliced off before the block is broken down to usable 2.5″x2.5″ cubes.”

Because of this, he has become very versed in the use of ice. Different types of ice can modify cocktails. The drink created will determine the type of ice used. Crushed or pebble ice has a high surface area so, it will melt faster. Spheres and large cubes have less surface area in a drink, which results in a slower melt, allowing for the ice to dilute the drink less and less.

Why is diluting important? In some cocktails, it’s essential. “Dilution is necessary to make sure you aren’t drinking straight alcohol, taking some of the burn away from a cocktail,” says Brandon. Often when sipping on rum, a large ice cube is added to melt slowly into the drink.

The Importance of Ice in Cocktails

In a lot of cocktails, adding in ice can make it more enjoyable. Brandon notes that cooling down cocktails will enhance certain flavor profiles. It can add a different texture, strength, and overall taste to a drink. Some cocktails taste better chilled — it makes them more refreshing.

The quality of ice can be impacted depending on the region. A cocktail made in New York can differ from one made in California because of the water used. Sometimes there may be a trace of magnesium, sodium, calcium, etc., in the water, altering the flavor of the cocktail. Brandon notes that ice with sediments or air bubbles can influence the taste and water the cocktail down faster.

Ice making might seem like an easy task. However, Brandon offers advice for those making it at home. “Start by using filtered or distilled water. Then utilize direction freezing- the easiest way is to put your mold in a cooler and then put the cooler in a freezer while leaving the lid off of the cooler. Directional freezing kits are also available online.”

As simple as it is, ice truly can make or break a good cocktail. While it’s not the focus of the drink, Brandon states further that adding flowers or herbs to ice cubes makes for an Instagram-worthy picture. “Ice rarely is the star of a drink — not noticing the ice at all might be the best way to make it picture-worthy.”

The post Ask a Bartender: What Difference Does Ice Make in a Cocktail? appeared first on Chilled Magazine.

Source: Mixology News

Premiumization has been driving liquor trends across all categories and Tequila is no different, but what goes into a premium agave spirit?

There are a wide range of reasons why the Tequila industry has gone premium, but one of the major reasons is that consumers have realized that the spirit can and should be delicious and sippable straight. While the pandemic pushed the premiumization trend into overdrive, it’s a trend that’s been building momentum for years. New brands are popping up all the time, but existing brands have been making moves towards premiumization for years through exploring aging, cask finishes and more.

As higher-end and traditionally produced tequila brands make their mark in the US market drinkers have come to realize that much like whiskey, tequila has subtle, complex, and dynamic flavors. Tequila can pair with a wide range of foods, making it interesting for the restaurant setting past it’s obvious cocktail applications. The process of making tequila follows strict guidelines, but there is still opportunity for a wide range of notes and aromas to come through depending on the terroir, cask finishes, and distillation process.

Premium Tequila

For bartender Javier Ramirez, drinking premium tequila is all about time, “I drink it neat with a few ice cubes on the side this let me enjoy it neat and after a few sips I can add a cube and chill it afterwards.” On what makes a premium Ramirez shares, “To me a premium tequila is about the quality of the spirit in the bottle not the quantity. It has to stand out among all the other products out there and be worth its price. The juice must have a lot of tasting notes and good mouth feel.”

When it comes to figuring out what makes quality, it starts from the ground up. Great Tequila can only be made from great agave. Agave itself is a unique plant that takes seven to ten years to grow to optimal maturity. Some tequila makers harvest the plants before they’re ready sacrificing quality and flavor for speed. Premium tequilas are very proud of their agave harvesting, which means one way to tell if a spirit is better quality is if they are excited to share about how they grow their plants.

Premium Tequila

Skipping forward a bit, during the distillation process tequila needs to be distilled at least two times by law, although some brands distill additional times for added clarity. During the second distillation the master distiller carefully guides the process, adjusting the heads and tails to develop a unique spirit.

Once the distillation process is complete, a blanco tequila can be bottled directly, but for aged expressions there are a few more steps. Unique casks and aging are places where premium tequila makers get to flex their creative muscles. In general, tequila does not need to be aged for as long as other spirits to gain the same character thanks to the hot climate of Mexico. Most tequila is aged for four years or less, although some brands are playing with longer periods like ten to even twenty years. When it comes to casks, most age their spirit in lightly charred American oak ex-bourbon casks. Ex-sherry, ex-cognac, and other styles of barrels can be used depending on the brand. These unique and aged expressions are part of what helps set premium tequila apart from others.

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

Source: Mixology News

Today is the last day to enter the Central Regionals for Sagamore Spirit Cocktail Showdown!

If you think you can make the country’s best rye whiskey cocktail, this is your chance to prove it. Bartenders who live in the central region can enter up until today for the second annual cocktail competition. Each regional winner will be awarded $500 with a chance to win an additional $1,000 in the finals. Head over to Sagamore’s website to enter now at SagamoreSpirit.com/Showdown!

The East Coast Regional entries open on June 7 and close on July 23.

Here are some Sagamore Spirit cocktails for inspiration.

Whiskey Crush

Whiskey Crush

Ingredients:

• 1 1/2 oz. Sagamore Spirit Rye Whiskey
• 3 oz Fresh Orange Juice
• 1/4 oz. Simple Syrup
• 1/4 oz. Orange Liqueur
• 2 oz. Lemon Lime soda
• Orange for Garnish

Preparation: Add all ingredients, excluding the lemon lime soda, into a cocktail shaker. Add ice and shake ingredients until cold. Strain your ingredients into a Collins glass filled with ice (crushed ice preferred). Top with lemon lime soda. Garnish with an orange wheel.

Rye-Gartia

Rye-Gartia

Ingredients:

• 1 1/2 oz. Sagamore Spirit Rye Whiskey
• 1/2 oz. Orange Liqueur
• 1 oz. Lime Juice
• 1/2 oz. Agave Nectar

Preparation: Add all ingredients to a mixing glass and shake. Pour ingredients into a rocks glass filled with ice. Garnish with a lime wedge. *Feel free to prepare your glass in advance with either a salted or sugared rim. Turn glass upside down and dip in a shallow dish of water, then dip in your desired rim.

The post Last Chance to Enter the Sagamore Spirit Cocktail Showdown Central Regional appeared first on Chilled Magazine.

Source: Mixology News

Known in the United States as the classic Rum and Coke, the Cuba Libre is among the most popular of drinks.

It can be found anywhere, from inside the plastic cups of college students to the local bar to high-end fancy resorts. It’s refreshing, it’s delicious, and it’s simple to make.

According to Bacardi Brand Master, David Cid, the Cuba Libre’s simple recipe is what makes it one of the most served cocktails in the world. The history mixed into this beloved cocktail also gives it character. “Created in Cuba following the Spanish-American War, it embodies a spirit of camaraderie and freedom,” Cid said.

Though it’s loved worldwide by people of all ages, the story behind this famous cocktail’s origin tends to get a little murky. Most accounts, including Cid’s, of the creation of the Cuba Libre, agree that it dates back to Havana around 1900, after the Spanish-American War, which began and ended in 1898 and led to Cuban independence. The name of the drink, Cuba Libre, means “Free Cuba,” which was the battle cry of the Cuban Liberation Army.

But, another well-known story recalls that during the Spanish-American War, a group of off-duty U.S. soldiers went out for some drinks in a bar in Old Havana. Supposedly, a captain ordered rum and cola on ice with lime and enjoyed it so much that he got the other soldiers to order around and they toasted, “Por Cuba Libre!” to celebrate the freedom of Cuba.

To break it down, the origin of the Cuba Libre is a bit of a mystery because the Spanish-American War ended in 1898, and it’s believed that Coca-Cola wasn’t available in Cuba until 1900. No question about it, this drink was first sipped in Cuba, but exactly when that was is best debated over a round of Cuba Libres.

Since its discovery, many ways to mix this favored cocktail have been experimented with. Some use white rum, others go darker.  Some recipes call for Coca-Cola while others go for RC Cola or natural colas. No matter your choice of rum or cola, the brilliant and simple combination known as the Cuba Libre is so well-liked that it’s said to be one of the most popular drinks in the world. “It’s a true crowd favorite, even more than a century later,” said Cid.

Now that’s something to toast to.

Bacardi Cuba Libre

Bacardi Cuba Libre

Ingredients:

• 1 part Bacardi Gold Rum
• 3 parts Cola

Preparation: Pour ingredients over ice in a tall glass. Garnish with a lime wedge.

The post Drink in History: Cuba Libre appeared first on Chilled Magazine.

Source: Mixology News

When you’re looking to reduce the impact of your bar one of the best things you can do is opt for spirits and products that focus on sustainability.

Interest in sustainability and reduced waste is on the rise, but for the service industry, there’s a limit to how much waste can truly be reduced. One of the ways to reduce the environmental impact of your bar is to opt for brands that are taking green initiatives. Replacing some of your bottles with sustainable alternatives may seem simple but it can make a big impact, especially if you swap out your most used and well spirits.

Redwood Empire Whiskey

The California based distiller is inspired by the stunning redwood forests of the Pacific Coast and the naturalist and conservationist work of John Muir. The brand uses a still that allows them to conserve water and energy; any water not used in the distilling process runs through a reclamation facility ensuring it’s pure again before it re-enters the water table. The brand also partners with a program to plant a tree for each bottle sold.

Redwood Empire Whiskey

Absolut Vodka

This popular Swedish vodka has been working to improve their sustainability for the last few years and has made incredible strides. All of their raw ingredients come from one source, a community in Southern Sweden, which allows them to have much more insight on the ingredients and their production. The company promotes sustainable farming methods, so the wheat they use needs less fertilizer and pesticides. They also work to reduce waste by distributing the protein rich wheat by-product for local use as livestock food and using bottles made from more than 40% recycled glass.

Absolut Vodka

123 Organic Tequila

When founder and tequilero David Ravandi began development of 123 Organic Tequila he knew he wanted to create something that gave back. Distilled from sustainably grown Agave, the spirits by 123 Organic are bottled in hand-blown recycled glass and labeled with recycled paper and soy ink. The brand holds organic certifications from both the USDA and the EU.

123 Organic Tequila

Prairie Organic Spirits

Made from 100% USDA certified organic corn, Prairie Organic is a longtime favorite when it comes to sustainable spirits. The brand works with Midwestern family farms that use a range of sustainable processes to help ensure that their products are more than just organic. The line also uses 100% renewable energy and is zero-waste.

Prairie Organic Spirits

Bacardi

It’s not possible to talk about sustainability without talking about Bacardi Brands. The company has taken a wide range of initiatives in their drive to improve sustainability across their portfolio. Recently, they announced a plant-based bottle that biodegrades in 18 months. The new bottles will be rolled out by 2023 and will replace 80 million plastic bottles and 2,500 tons of plastic annually.

Bacardi

Broken Shed  

Based in New Zealand, Broken Shed takes its responsibility to be sustainable seriously. The brand looked to the country’s large dairy industry when developing their unique vodka. Whey is a sugar-rich natural milk product that is often discarded, when it gets into water systems it can cause a wide range of problems including harmful algae blooms. Broken Shed uses the whey from their own grass-fed cows for their vodka resulting in a naturally gluten free and GMO-free spirit.

Broken Shed

The post Swap Your Bottles For Sustainable Spirits appeared first on Chilled Magazine.

Source: Mixology News

The Doggfather of Gin & Juice has challenged bartenders to create a cocktail using his INDOGGO strawberry-flavored gin.

INDOGGO and Snoop Dog himself have teamed up with Chilled to challenge bartenders to enter the INDOGGO Challenge. The participating bartenders have a chance to win up to $5,000 cash and have Snoop judge their unique cocktail.

The deadline for all entries is World Gin Day, June 12. This is an opportunity you won’t want to miss. Each of the recipes must include the following:

• Cocktail name
• Inspiration for the cocktail
• List of ingredients
• Preparation & mixing instructions
• Cocktail image

If you are looking for some cocktail inspiration, here are some of the entries.

303 Sour

303 Sour

Cocktail from Nate Maston

Ingredients:

• 2 oz. INDOGGO Flavored Gin
• 3-4 Fermented Strawberries
• 1 oz. Lemon
• 1/2 oz. “Herb” Hibiscus Simple
• 1/4 oz. Crème de Cassis

Preparation: Add strawberries to a mixing tin, add lemon juice, and herb hibiscus simple. Muddle together lightly, combine the rest of the ingredients. Shake and double strain into a chilled coupe. Garnish and serve.

The Last Episode

The Last Episode

Cocktail from Sara Philips  

Ingredients:

• INDOGGO Gin
• Green Chartreuse
• Lime Juice
• Strawberry Syrup

Preparation: Add to shaker equal parts of 0.75oz of INDOGGO gin, green chartreuse, lime juice, and strawberry syrup. Shake and double strain. Lime juice-juice fresh limes and strain pulp Strawberry syrup- combine equal parts la fruitiere strawberry purée, simple syrup, and water together. 

The post Enter the INDOGGO Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

Sweet, tart, and ready for spring, Strawberry Rhubarb puree adds a dose of flavor, antioxidants, and a perfectly pink hue to this riff on a Sidecar.

As part of Monin Americas newest line of fruit and vegetable purées, Strawberry Rhubarb Purée is reminiscent of a strawberry rhubarb pie. This new line is perfect for a wide range of cocktails, mocktails, and even has several kitchen applications as well. If you’re looking for simple tools to help create a cohesive seasonal menu, Monin has you covered.

Strawberry Rhubarb Sidecar

Strawberry Rhubarb Sidecar

Ingredients:

• 1 1/2 oz. Cognac
• 1/2 oz. Cointreau Liqueur
• 1/2 oz. Monin Strawberry Rhubarb Purée
• 1/2 oz. Fresh Lemon Juice

Preparation: Chill a serving glass. Pour ingredients into a mixing glass with 2/3 ice in order listed. Shake and strain into a chilled serving glass, garnish with a lemon peel and serve.

The post Drink of the Week: Strawberry Rhubarb Sidecar appeared first on Chilled Magazine.

Source: Mixology News

There is still time to enter the Marie Brizard Toast to HERStory Competition!

Chilled partnered with Marie Brizard to conduct the 2021 Toast to HERStory cocktail competition. The brand is challenging bartenders across the U.S. to create a cocktail that honors a woman who has inspired them.

The top 25 bartenders will be chosen on June 7. They will be required to submit a video of themselves creating their HER-inspired cocktail by June 21. The judges, Dale and Julie, will review the video submissions, and on June 28, one overall winner will be announced.

Head to the site to submit your cocktail entry. The winner will receive a trip to Bordeaux, France, along with a $1,000 cash prize!

Here are some entries for inspiration.

La Passion de Marie

La Passion de Marie

Cocktail from CJ Barotlata

Ingredients:

• Marie Brizard Anisette
• Marie Brizard Lemongrass
• Marie Brizard Mure
• Freshly Squeezed Pineapple Juice
• Yuzu Juice

Preparation: Shaken / dash

The Brazilian Soul of Marie

The Brazilian Soul of Marie

Cocktail from Rogério Rabbit

Ingredients:

• 2 cl. Marie Brizard Anisette
• 1 cl. Marie Brizard Limoncini
• 4 cl. Cachaça
• 7 Fresh White Grape
• 5 Fresh Basil Leaves

Preparation: In an old-fashioned glass, gently knead the fresh grapes. Add liqueurs, cachaça and ice cubes. Stir gently and finish with fresh basil.

The post Enter the Marie Brizard Toast to HERStory Competition appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Paloma Day with Mexico’s favorite refreshing drink! Usually made with just Tequila, lime juice, grapefruit soda, and a pinch of salt, the classic Paloma is easily riff-able. 

Like most cocktails, the origins of this summer favorite are murky. Some sources point to legendary bartender Don Javier Delgado Corona, others point to a folk song named La Paloma. Regardless, the delightful concoction is easy to mix and easier to drink.

Paloma Negra

Paloma Negra

By Esperanza, Auberge Resort Collection

Ingredients:

• 2 oz. Tequila Blanco
• 1 oz. Grapefruit Juice
• 1 oz. Lime Juice
• 2 oz. pineapple juice
• 1 pinch of salt
• 1 pinch of charcoal
• 1 orange wedge

Preparation: Add the ingredients into a Collins glass filled with ice. Give a gentle stir and top with pineapple salty foam and charcoal. For the pineapple salty foam, shake vigorously the pineapple juice and the salt with ice, then use a spoon to serve it on the drink.

Paloma Roja

Paloma Roja

By Osvaldo Vazquez mixologist for  Chileno Bay Resort & Residences, Auberge Resorts Collection

Ingredients:

• 2 oz. Tequila
• 1/4 oz. Hibiscus tea
• 1 oz. Lime juice
• 4 oz. Grapefruit soda
• Ice cubes
• 1 pinch Salt or Tajin
• 1 tsp. Jalapeño (sliced without seeds)
• Grapefruit slices

Preparation: Salt rim a Collins glass, then fill it with ice and incorporate all ingredients. Stir the mix and garnish with grapefruit slices and jalapeño.

Hermanito Paloma

Hermanito Paloma

By Bar Hermanito

Ingredients:

• 2 oz. Blanco Tequila
• 1/4 oz. Agave or Honey
• 1/4 oz. Lime Juice
• 1/2 oz. Giffard Pamplemousse

Preparation: Build in tin, short shake, strain over ice in Collins glass with salted rim, top with soda, lime wedge garnish.

Paloma Spritz

Paloma Spritz

By Madre! Oaxacan restaurant and Mezcaleria

Ingredients:

• 1 oz. Tequila Blanco Pueblo Viejo
• 1 oz. Mezcal Espadin
• 1 1/2 oz. Grapefruit Juice
• 1/2 oz. Lime
• 3/4 oz. Simple Syrup
• 2 oz. Sparkling Rosé Lucien Albrecht
• 1 pinch salt

Preparation: Shake the mezcal, tequila, grapefruit, lime juice, and simple syrup. Strain it and carefully pour into a wine glass or Collins glass. Add a pinch of salt then top it off with the sparkling wine. Garnish with a full grapefruit moon.

The post Mix Up A Drink for National Paloma Day appeared first on Chilled Magazine.

Source: Mixology News