May 2021

Treat Dad to a bottle of something special this Father’s Day!

To help celebrate your favorite father figure, we’re rounding up all our favorite bottles to gift. Whether you’re looking for a classic whiskey, a standout gin, or something a little different, Chilled has you covered. Our gift guide is separated into two categories – Whisk(e)y & Brown Spirits and Gin, Vodka & More.

Mix yourself a drink and head over to our gift guide to find the perfect way to celebrate Dad!

Dewar’s Elderflower Highball

Dewar’s Elderflower Highball

Ingredients:

• 1 3/4 parts Dewar’s 15 Year Old
• 1/2 part St. Germain Elderflower Liqueur
• 4 part Fever Tree Soda
• Lemon Twist
• Mint Sprig

Preparation: Add all ingredients to a chilled glass, add cubed ice and soda. Stir once and spray lemon oil over the top of the glass, twist, and place into drink. Give mint sprig a clap, and place next to lemon twist.

Santa Teresa Old Fashioned

Santa Teresa Old Fashioned

Ingredients:

• 1 3/4 oz. Santa Teresa 1796
• 1/4 ml Demerara Sugar Syrup
• 3 dashes ST 1796 Cacao Bitters

Preparation: Combine all the ingredients in a mixing glass. Stir and strain over rocks, in an Old-Fashioned glass. Garnish with orange zest.

19th Hole Cocktail

19th Hole by Western Son

Ingredients:

• 1 1/2 oz. Western Son Lemon Vodka
• 1/2 oz. Orange Liqueur
• 2 oz. Unsweet Tea
• 1/2 oz. Simple Syrup
• 1/2 oz. Fresh Lemon Juice

Preparation: Shake all ingredients with ice and strain into rocks glass with ice. Garnish with a lemon or lime wedge.

The post What Do You Get For Father’s Day? One Of These Bottles appeared first on Chilled Magazine.

Source: Mixology News

The warm weather calls for tropical cocktails.

Mai Tai, Daiquiri, and Mojitos are all examples of classic cocktails that should be drunk in the summer. And when it comes to summer cocktails, rum is always a great option. There is something about a rum cocktail that instantly transports you to a tropical island with white beaches. Just a few sips of a Piña Colada, and you’re magically at the ocean. There are so many variations of rum that it can be difficult to choose which one to add to your cocktail.

Most spirits have their region of production, like Cognac can only be produced in the Cognac region of France. And while many spirits have this restriction, rum is one of the very few that doesn’t. Produced in more than 80 countries, rum production uses different methods, various fermentation, blending processes, and more. Each one has its own unique flavor profile. Some make for great cocktails, and others make for sipping.

Whatever the case is, we are breaking down the rum world, so you know which one belongs in your favorite tropical cocktail.

White Rum / Clear Rum / Light Rum

The clear or white rum has a mild flavor compared to others. It’s one of the most often used for cocktail creations that don’t need a strong rum flavor. Because not aged as long as others, they are usually the cheaper of rums to purchase. It’s briefly aged and then filtered to remove the color. In the U.S., white rum is bottled at 80 proof or 40% ABV.

Here is one of our favorite cocktails using white rum.

Watermelon Rum Punch

Watermelon Rum Punch

Gold Rum / Pale Rum

This bright gold or amber-colored rum is used in cocktails when a potent flavor is needed. While it still can be enjoyed in cocktails, it also makes a good sipping rum. Often aged in oak barrels for several years, gold rum has a more complex flavor than white rum. The notes can vary from rum to rum, but more often than not,

they will have notes of vanilla, caramel, coconut, or citrus. It all depends on the barrels used in the aging process.

Here is one of our favorite cocktails using gold rum.

Piña Colada

Piña Colada

Dark Rum / Black Rum

Matured for a longer period, dark rum is rich and deep in flavor. This type of rum makes for a great sipping rum as some can be aged for up to 20+ years. However, some classic cocktails have the addition of dark rum because of their rich sweetness. The dark amber color stands apart from others on the shelf. The term dark or black refers to the color and is used to distinguish the rums.

Here is one of our favorite cocktails using dark rum.

Rum Swizzle

Bermuda Rum Swizzle

Spiced Rum

Spiced rum is a great choice when making tropical cocktails because it develops flavor from spices contracted during the barrel-aging process. It offers a unique flavor often used in baking cakes. These spices can come from seeds, dried fruit, roots, and leaf or bark of edible flowers. It brings a zest and sweetness to cocktails.

Here is one of our favorite cocktails using spiced rum.

Pirate Paradise

Pirate Paradise

Next time you head to your bar and are in the mood for a tropical sip, remember which rum to use.

The post The Rum to Use for These Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Expand your Gin horizons with six Japanese gins that bring new flavors and stunning bottles to your collection.

It should come as no surprise that Japanese distillers are leading the way in unique, botanical gins. The use of creative infusions and flavor balancing is something distillers and blenders have mastered over generations. What can American drinkers expect? Japanese-made gins use much less juniper and opt for citrus or other botanicals as the leading flavor. Many of the gins from the region feature notes of bright yuzu and a range of botanicals like shisho and sansho pepper.

Etsu Gin

Made in Hokkaido, Japan’s Northern Island, this unique gin starts its journey with bitter green orange peel, licorice, angelica root, and coriander macerating in a neutral spirit for over 24 hours. The mixture is distilled in a swan neck copper still to reach 83% and then diluted to 43% with pure water from the Taisetsu Mountains. On the palate, expect fresh and well-balanced notes of peppers, green tea, and berries finishing with sansho pepper and aromas of yuzu.

Etsu Gin

Nikka Coffey Gin

Bottled at 47% ABV, Nikka Coffey first launched their gin line in 2017 as a natural extension of their beloved whisky line. 11 botanicals are blended to create a bright and silky spirit perfect for drinking alone or in cocktails. Four kinds of Japanese citrus are used to create a zesty aroma, including Yuzu, Kabosu, Amanatsu, and Shequasar, which pair perfectly with the historical hint of Nikka apple and the tangy hints of green Sansho pepper.

135º East Japanese Artisan Gin

Created by master sake and whiskey maker Kimio Yonezawa, 135 East is the first gin from the Hyogo prefecture. The spirit uses five botanicals sourced locally: sencha (a green tea), yuzu, shiso leaf (a member of the mint family), ume (ripe Japanese plum varietal), and shanso pepper, along with a few classic gin botanicals to create a truly unique flavor. The botanicals are carefully distilled into a neutral grain spirit before being crowned with a touch of sake to smooth out the blend. Each botanical is separately distilled using techniques common to the perfume industry, giving the line complete control over the final balance of flavors.

135 East GIn

Sakurao Japanese Dry Gin

Using 100-years of distilling techniques, the master distiller at Sakurao Gin works carefully to blend ingredients from Hiroshima with imported juniper berries for a delightful blend of flavors. The mix of nine botanicals includes yuzu, Japanese cypress, oyster shells, and cherry blossoms, which are added in using a combination of vapor and steeping methods.

Sakurao Japanese Dry Gin

Ki No Bi

Distilled, blended, and bottled in Kyoto, Ki No Bi is a dry gin with Japanese flavor. The name, which translates to “The Beauty of the Seasons” is a perfect match for the locally sourced botanicals including yuzu, hinoki wood chips, bamboo, gyokuro tea from the Uji region and green sanshō berries. The botanicals are separated by elements: base, tea, herbal, citrus, floral, fruity, and spice and distilled individually to allow for a highly precise blending of flavors.

Kanomori Craft Gin

Made from the pure water of the Japanese Central Alps, Kanomori uses a blend of 19 botanicals for a complex and herbal gin. The maker, Yomeishu, is famous for their medicinal liqueurs, which translates to their use of Kuromoji as the prime botanical in their first craft gin launch. Kuromoji is a type of shrub used in a range of products; it has a floral, lemony, and lightly woody flavor. Notes of juniper and black licorice pair with allspice and citrus in this unique, vegetal spirit. As it doesn’t feature too much juniper, the finish isn’t very dry and ends with woody notes.

Kanomori Craft Gin

The post 6 Japanese Gins To Boost Your Bar Cart appeared first on Chilled Magazine.

Source: Mixology News

Sometimes, we need a little extra caffeine in our lives.

Busy schedules can lead to a burnt-out lifestyle, and nobody wants that. And what better way to get a pick-me-up than with a syrup perfect for those coffee cocktails?

These two coffee-inspired cocktail syrups can be added to any of your favorite drinks, like an espresso or coffee martini. Get creative and add to a vanilla or chocolate cocktail for a decadent experience.

Making cocktail syrups at home is easier than you’d think. They are great to have on hand and don’t necessarily need to be used in just cocktails. Add a splash to your favorite mixers and sip on a delicious mocktail for days that you don’t want to reach for the home bar.

Next time you whip up an espresso martini or a vanilla cocktail, add a dash of one of these homemade coffee-inspired syrups.

Coffee Syrup

Coffee Syrup

Ingredients:

• 1 part White Sugar
• 1 part Cold Brew (leftover brewed coffee will also work)

Preparation: In a medium pan, combine the sugar and cold brew. Bring a boil while stirring until the sugar has dissolved. Bring the heat down to a simmer for 3 minutes, stirring often. Transfer the mixture to a glass jar and let it cool to room temperature. Store in the refrigerator for up to a month. Add to your favorite cocktails for an extra coffee and caffeine boost.

Vanilla Syrup

Vanilla Syrup

Ingredients:

• 1 Part Water
• 1 Part Sugar (use equal parts white sugar and light brown sugar)
• 1 Vanilla Bean
• 2 Tsp. Vanilla Extract

Preparation: Over medium-high heat, all the water, sugar, and vanilla bean into a saucepan. Bring to a boil while stirring until dissolved, then reduce the heat to a simmer. After five minutes, remove the mixture from the heat and stir in the vanilla extract. Transfer the syrup to a glass jar and let cool to room temperature. Store in the refrigerator and add it to your favorite coffee cocktails.  

The post Punch Up Your Syrups: Coffee Cocktail Syrups appeared first on Chilled Magazine.

Source: Mixology News

Staying well while working in the service industry can be a challenge, particularly in summer, when the added effects of heat and sun impact the body.

When working behind the bar, it’s easy to get burnt out, especially this summer. As bars around the country re-open and mask mandates lift, customers are flocking back to bars and restaurants with unprecedented fervor and demand. With all the extra work and hospitality venues short-staffed nationwide, it’s all too easy to lose track of your wellness.

Hospitality staff should prioritize wellness this summer

Hydration, Hydration, Hydration

Everyone always points to drinking enough water as the most important thing anyone can do to stay healthy, yet it bears constant repeating. There have been numerous studies that more than half of the US population suffer from chronic dehydration. Dehydration causes a wide range of symptoms, including fatigue, headaches, lack of focus, mood changes, constipation, bloating, and more. On average, humans need to consume around two and a half to three liters of liquid, depending on size.

Some of those three liters can come from food, but most should come from water. This amount is also impacted by several external factors – if you work out, have an active job (any service work counts!), or spend time outside in the heat, you’ll need to increase your water intake. Over the summer, and particularly if you spend time running drinks outside or have an outdoor bar, you’ll need to keep close track of your water intake and make sure you’re increasing how much you drink.

Choose Footwear Wisely

When you’re standing on your feet for a shift, taking care of your feet is critical. Proper footwear helps prevent a range of injuries and reduces long-term damage to your back and knees. Two of the biggest things to look for are slip resistance and waterproofing. When working in a restaurant setting, waterproofing is often an under-appreciated factor. Ensuring that your feet are dry reduces the risk of fungal infections and poor hygiene; pair your shoes with moisture-wicking socks to improve breathability. The amount of support you need should also be considered; not having enough arch support can lead to a range of long-term health issues. That said, if you have high arches or flat feet, you’ll need a different type of support and may want to visit a podiatrist to help find the perfect shoe or insert.

Spending time outdoors and active can help improve mental health

Prioritize Mental Health

Taking care of your brain and mental health is a critical part of overall wellness. If you’re avoiding your mental health, you’re more likely to ignore the needs of your body, increasing your risks of injury and illness. Stress, anxiety, and depression can have physical symptoms like exhaustion, aches and pain, stomach issues, and more. Poor mental health can also cause you not to notice thirst, hunger, or the need to stop and stretch—which ultimately exacerbates the other symptoms leading to burnout and general unpleasantness on and off the job.

So, how do you prioritize mental health? The answer will be a little bit different for everyone. Therapy and counseling are beneficial but not always financially available. One tool is always to have something to look forward to – whether it be something big like a trip or a specific reward or something simple like a morning walk with a friend or dog. For many, ensuring that you have some form of daily movement and get some time in the sun or outdoors can be incredibly helpful. Meditation and daily gratitude practices are other tools that can be useful. In short, take time every day to do something that brings you joy, and that helps you unwind and unload.

Protect Yourself From The Sun

Not every bartender has to worry about the sun at work, but it should be taken seriously for those who do. Whether you are working at an outdoor bar or working a day shift in a venue with lots of natural light, sunscreen and sun protectants should be your best friend. In general, you should aim to put on sunscreen 30 minutes before any sun exposure and reapply every two hours if you are getting frequent exposure or sweating. Sunburn too much sun can cause dehydration and fatigue; along with your sunscreen, consider adding extra water and potentially sun protecting clothing.

The post 4 Tips To Keep You Healthy While Working In Service This Summer appeared first on Chilled Magazine.

Source: Mixology News

Responsbility.org has dedicated 30 years to leading the fight to eliminate underage drinking and drunk driving.

They are supported by nine Americas distillers who have a strong commitment to responsibility. The Foundation for Advancing Alcohol Responsibility (Responsibility.org) promotes making responsible decisions about any aspect of an alcoholic beverage.

In the past 30 years, they have seen significant improvements. Fatalities from drunk driving have declined 36% since 1991, and during that year, 80% of American teens consumed alcohol at least once in their lifetime. As of 2020, that number has dropped to 44%.

It’s safe to say that almost everyone has been affected by drunk driving in some aspect of their life. That is why organizations like Responsbility.org are crucial to recognize as they fight to promote smart decision-making concerning alcohol.

Celebrate 30 Years with Responsibility.org

1. Responsibility.org marks its 30th Anniversary this year. What inspired the creation of the organization so many years ago?

America was facing an issue with irresponsible drinking, including high levels of teenage binge drinking and driving under the influence. The country needed a stronger culture of legal, responsible drinking.

Leading distillers saw that they were uniquely positioned to create solutions and to serve as conveners—bringing together perspectives from academia, law enforcement, government, non-profits, and more. Collaboration was key to attacking the problem from all angles.

2. Through the years, how have the initiatives changed?

We are continually refining our tools to keep up with the latest science and technology, whether that’s tools for improving the criminal justice system and getting impaired drivers the help they need or providing tools to bartenders so that they can help advance the mission of ending underage drinking.

Our free Computerized Assessment and Referral System (CARS) helps the criminal justice community screen DUI offenders for substance use disorders and a host of mental health issues. This ensures that they get the right treatments—not merely punishments or sentences—so that we can actually end recidivism. This type of system just would not have been possible to build in our early years.

3. What are the main programs offered for bartenders and bar owners?

The number one program is our “We Don’t Serve Teens” campaign. Many bartenders will be familiar with this, and we’re excited to say we’re going to be expanding it significantly in the near future.

This summer, we’re launching the “Safe Night” program, which will offer a full suite of tools and best practices so that bartenders and bar owners can learn proven strategies, and we can get more establishments on the same page across the community.

4. Are there any messages, activities, policies that remain the same over the years and that you find most successful?

Collaboration is central to our mission. We know we don’t have all the answers. So we work with experts in every field—education, law enforcement, mental health, government, and more—to make sure our programs are grounded in the best available research and practices.

5. What’s most important for bartenders to know about Responsibility.org?

We want to help you—and we want to learn from you. This is a two-way conversation. We have resources for you to help you do your job more confidently and more responsibly. We also know that new challenges emerge every day. You’re the eyes and ears on the ground, and your feedback and perspective help us improve our programming,” adds Chris Swonger, President & CEO of Responsibility.org & the Distilled Spirits Council of the United States (DISCUS)

6. How has the organization evolved given recent events to include current to-go bar programs?

We have promoted our Virtual Bar and BAC calculator so that adults drinking at home can better understand their own limits and the content of what they are consuming. Responsible choices are important wherever you are consuming alcohol.

7. Responsible drinking includes carding minors, cutting off over-drinkers, and making sure people don’t drive drunk—which falls on the bartender. What can bar owners do to support their staff?

We recommended participating in our We Don’t Serve Teens campaign and watch for some exciting new resources coming out this summer.

8. What would the organization like to accomplish over the next 30 years?

The 30th Anniversary of Responsibility.org gives us a chance not only to celebrate the significant progress made in our first three decades but also to look toward the future. Our organization has a three-fold mission: to eliminate underage drinking, eliminate drunk driving, and work with others to end all impaired driving, and to empower adults to make a lifetime of responsible alcohol choices.

The post Getting to Know Responsibility.org appeared first on Chilled Magazine.

Source: Mixology News

Get Ready for summer with five flavored rums perfect for all your warm weather mixing needs.

Summer is almost here, and as you’re building out your seasonal menu, it’s time to think about your flavored rum game. From your tropical cocktails, your sipping rums, and your craft drinks, having the perfect flavored rum can help you build a better drink.

Plantation Stiggins’ Fancy Pineapple Title

Perfect for sipping, Plantation Stiggins’ Pineapple Rum is made from the bark and fruit of Victoria pineapples. Plantation 3 Stars Rum is infused with the pineapple bark and further distilled while Plantation Original Dark is infused with the pineapple fruit. The distillate and fruit infusion are blended to create a rich and juicy spirit with notes of smoke and clove and then a delicious pineapple bouquet.

Plantation Stiggins’ Fancy Pineapple

Bacardí Tropical

It’s not possible to talk about summer rums without talking about Bacardi. Bacardí’sTropical rum is the perfect match for all your summer cocktails. This blend of white rum coconut, guava, and pineapple makes mixing a cocktail simple. Bacardí is also one of the leading brands when it comes to sustainability in the spirits industry, making it a bar staple that gives back!

Bacardí Tropical

Sugar Island Coconut Rum

Smooth and sweet, Sugar Island’s Coconut Rum is a balanced and seductive hand-crafted Caribbean rum with natural coconut flavors. Thanks to the smooth and sweet flavor profile it can be enjoyed neat or mixed into cocktails depending on your mood. We particularly like it in tropical takes on classic craft cocktails.

Sugar Island Coconut Rum

Koloa Kaua’i Cacao Rum

Made from a mash of raw cane sugar before being distilled in a vintage copper pot still this bottling has creamy notes of cocoa and mocha. This 80-proof ABV expression has a buttery smooth taste and is highlighted with subtle spice notes. The finish rounds out with balanced flavors of cacao nibs and a strong coffee finish.

Koloa Kaua’i Cacao Rum

RumJava Cinna’Mon Bay

This artisan crafted rum is inspired by the distilling team’s passion for Caribbean rum, coffee, and culture. All the rums the line makes are all natural and infused with freshly roasted coffee beans. Cinna’Mon Bay is infused with a cinnamon and hazelnut coffee made from a mix of Colombian and Brazilian beans roasted with the spices. The smooth rum opens with notes of cinnamon and finishes with smooth hazelnut–it’s the perfect pairing for a boozy iced coffee or float.

RumJava Cinna’Mon Bay

The post 5 Flavored Rums You Need For Summer Cocktails appeared first on Chilled Magazine.

Source: Mixology News

What does a Bartender shake up when given a bottle of premium tequila and total creative freedom? One of these 10 cocktails, of course!

Lobos 1707 launched late 2020 and was backed early by star Lebron James. This spring, the brand challenged 100 bartenders from the Chilled 100 to create cocktails using their Joven tequila. The exceptionally smooth Joven Tequila is mixed with a measure of the brands Reposado before being finished in their signature Pedro Ximénez wine barrels.

Check out what the Chilled 100 mixed up this time!

Blossoms Up

Rebecca Burkart of Houston, Texas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Plum Syrup*
• 1/2 oz. Ruby Port Wine
• 1/2 oz. Plum Vinegar
• 1/2 oz. Lemon Juice

Preparation: Shake all ingredients with ice and double strain served up in a coupe. Garnish with lemon wheel.

*Plum Syrup

2 plums diced and two cups of Turbinado sugar macerated for a few hours. After some of the juices from the plums are extracted then pour the sugar and plums in a blender and blend on high for a minute.

Senorita in Paradise

Senorita in Paradise 

Sarah Primavera of San Francisco, California

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Blood Orange Liqueur
• 1 oz. Passion Fruit Puree
• 3 dashes Angostura Cocoa Bitters
• 3 dashes Cinnamon
• 1 oz. Fresh Lemon Juice
• 1 oz. Simple Syrup

Preparation: Mix all ingredients in mixing tin and shake vigorously with ice. Double Strain into a Collins glass. Garnish with Mint sprig, blood orange slice and edible flower.

The Compass Rose 

Maritza Rocha Alvarez of San Francisco

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3 dashes of Peychaud’s bitters
• 1/4 oz. Licor 43
• 1/2 oz. Homemade Hibiscus Syrup*
• 1 oz. Lime Juice

Preparation: Combine ingredients in a mixing tin and shake hard. Strain into a Collins glass filled with nugget/crushed ice. Garnish with candied hibiscus , lime, and a mint bouquet. Finish it up with grated Himalayan pink salt on top.

*Homemade Hibiscus Syrup

15 grams dried hibiscus and one cup of water. Bring to a boil and steep for 15 minutes. Strain flowers and measure equal parts by weight hibiscus tea to sugar. Stir until sugar is dissolved. Bottle and store in airtight container in refrigerator.

A Wolf Amongst Kings

A Wolf Amongst Kings

Oswaldo Serafin of San Francisco

Ingredients:

• 1 3/4 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Lime
• 1 oz. Mango Juice
• 1/2 oz. Agave
• 1/4 oz. Al Pastor Syrup*

Preparation: Put all ingredients in a cocktail shaker and shake with ice. Then double strain into a double rocks glass with fresh ice and half-moon salt rim. Garnish with a Mexican candy.

*Al Pastor Syrup

• 4 Guajillo Chiles
• 2 Chile de Arbol
• 4 Garlic Cloves
• 1 1/2 cups of Pineapple Juice
• 1 1/2 cups of Granulated Sugar
• 4 whole Cloves
• 1/2 tbsp. Ground Cumin
• 1 tbsp. Black Pepper
• 1 tbsp. Salt
• 1/4 cup White Vinegar
• 1 tsp. Oregano
• 1 cup Orange Juice

Preparation: Put garlic and chiles in water and bring to a boil then put everything in a blender till smooth. Strain mix. Put mix in a pot bring to a boil then simmer for 20 min. Let it cool on countertop till room temperature, usually makes 24 oz.

“Moon Howler”

“Moon Howler” 

Ryan Hooks of Los Angeles

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 Jalapeño Slice
• 5 Sage Leaves
• 1 dash Fee Brothers Black Walnut Bitters
• 1/2 oz. Simple syrup
• 1/2 oz. Cocchi torino vermouth
• 1/2 oz. Chinola passion fruit liquor
• 3/4 oz. Lemon juice

Preparation: Muddle jalapeño, sage, bitters, and tequila together. Add the remaining ingredients and shake. Strain over fresh ice in a rocks glass rimmed with Black Lava Salt and Chili flakes that has been blended to a finer consistency. Garnish with 3 sage leaves wrapped in lemon spiral.

Sophisticated 

Wilson Oliver of New York, New York

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Lime Juice
• 3/4 oz. Cherry Blossom Cordial
• Fever Tree Sparkling Grapefruit

Preparation: Shake first three ingredients with ice and strain over fresh ice in a Collins glass.Top with Sparkling grapefruit soda.

*Cherry Blossom Cordial

1. Infuse 3 cups of over-proof neutral grain spirit with 4 pieces of dark bitter chocolate, 15 raspberries, 7 cinnamon sticks, 20 cloves, 7 fully zest lemons, with 70 grams of dried cherry blossoms for 24 hours.
2. Strain out all ingredients and add your infusion with 1 full quart of regular simple syrup plus a quart of rich simple syrup.

King Sun

King Sun

Frank Morales of Dallas, Texas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Peychaud’s Aperitivo
• 4 Papaya Chunks (1″ X 1″ X 1″)
• 1 1/4 oz. Guanabana Nectar
• 3/4 oz. Green Tea Syrup*
• 1 oz. Lime Juice
• 1 Lime Wheel for Garnish

Preparation: Add papaya chunks to a cocktail shaker then Muddle well. Add all remaining ingredients, top with ice, and shake vigorously. Double strain into a Collins glass with fresh ice. Garnish with a lime wheel.

*Green Tea Syrup

• 3 Lipton Orange, Passion Fruit and Jasmine Green Tea Bags
• 1 Bay Leaf
• 1 cup Sugar
• 1 Small Pinch Salt
• 1 1/2 Cups Water

Preparation: On a high heat bring 1 1/2 cups of water, 1 Bay Leaf and a small pinch of salt to a boil. Remove from heat. Throw away the Bay Leaf. Pour hot water over 3 Lipton Orange, Passion Fruit and Jasmine Green Tea Bags. Steep for 10 minutes. Return the liquid to the pan. Stir in sugar and simmer lightly on a medium heat for 3 minutes to thicken. Remove from heat and add to a squeeze bottle. Let cool uncovered for 45 minutes. Cover and refrigerate until ready to use. Refrigerated shelf life: 5-6 days.

Summer Tempo 

Leanne Favre of New York, New York

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 oz. Lustau Vermut Blanco
• 1/4 oz. Cilantro Lime Shrub*

Preparation: Stir until properly diluted. Strain into chilled coupe glass. Garnish with 3 drops of olive oil.

Cilantro Lime Shrub*

• 1 bunch cilantro, roughly chopped
• 1 lime, quartered
• 2 cups sugar
• 2 cup vinegar

Preparation: Cover the cilantro & lime zest with the sugar. Cover and leave the mixture in the refrigerator for 24 hours. Pour the vinegar over the fruit and stir. Strain the mixture using a mesh strainer lined with cheesecloth. Squeeze out as much liquid as possible. Discard the fruit and store mixture in a clean glass bottle in the refrigerator.

Alpha Rosita

Alpha Rosita

Katie Renshaw of Chicago, Illinois

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Cynar
• 1/2 oz. PX Sherry
• 1/4 oz. Ancho Reyes

Preparation: Stir in a mixing glass with ice to dilute and chill, strain into a rocks glass with fresh ice, and garnish with a lemon twist, expressed over the top.

Coco Lobos

Coco Lobos

Fatima Butler of Chicago, Illinois

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Ramazotti Rosato
• 1 oz. Liquid Alchemist Coconut Syrup
• 1 oz. Fresh Lime Juice

Preparation: Add all ingredients to a shaker tin with some Crushed ice. Whip shake and pour contents of the shaker into a rocks glass. Garnish with a dragon fruit slice and mint sprig.

The post 10 Bartenders Get Creative With Lobos 1707 Joven Tequila appeared first on Chilled Magazine.

Source: Mixology News

Barboursville Vineyards secured the victory at this year’s Virginia Governor’s Cup.

It was its 2015 Paxxito that claimed its spot at the pinnacle of Virginia’s vast wine selection. Virginia’s physical location at the midpoint of Europe and California is perfect for yielding all sorts of grapes with unique traits. So where better to host one of the most prestigious wine competitions in the United States?

Paxxito

The liquid showdown is officiated by 16 world-class judges who sampled 544 wines from more than 100 wineries made with fruits strictly sourced from Virginia. The Judge’s rubric is based on a 100-point Wine Spectator scale. The most outstanding wines Virginia has to offer are awarded either bronze, silver, or gold medals. The top-ranked wines earn a spot in the Governor’s Case, while the wine with the highest score becomes the Virginia Governor’s Cup winner.

Barboursville Cup

Douglas Zerbst is the Director of Fine Wine for Republic National Distributing Co. of Virginia. His years of experience in restaurants, kitchens, and hotels earned him the role of a final judge in this year’s cup.

The case of 2021 got most of its nominees from the north-central region of Virginia winemaking (Barboursville, Breaux, Bluestone, Carriage House Wineworks, King Family, Trump Winery, Veritas Vineyards).

This year’s cream of the crop, 2015 Paxxito, is a distinctive wine created in the traditional Passito process. The grapes are carefully hand-selected and set aside to rest and air-dry for up to 120 days before crushing and pressing. Six months of slow, cool fermentation followed by extended barrel aging produces a balanced wine of good acidity and optimal sweetness. Here are the other 11 wines that won a spot in the 2021 Governor’s Cup Case:

• Barboursville Vineyards-2019 Vermentino Reserve
• Barboursville Vineyards-2015 Paxxito
• Barboursville Vineyards-2016 Octagon
• Bluestone Vineyard- 2019Petit Manseng
• Breaux Vineyards-2016 Nebbiolo
• Breaux Vineyards-2016 Meritage
• Carriage House Wineworks -2019 Petit Verdot
• King Family Vineyards -2017 Mountain Plains
• Michael Shaps Wineworks- 2015 Meritage
• R.A.H Wine Co.- 2017 Series 1
• Trump Winery- 2014 Brut Reserve
• Veritas Winery -2017 Petit Verdot

The post Wine Winners Announced At 2021 Virginia Governor’s Cup appeared first on Chilled Magazine.

Source: Mixology News

At Arctic Bar – like most dive bars – the atmosphere is jovial and a bit gritty, reflecting the city’s previous renown as Alaska’s Wickedest City.

Artic Bar Co-Owner Paula Weisel

The mascot that awaits outside the door is the front half of two bears “frolicking” with the back half on the inside of the bar. Their logo is of two happy bears and so the bar is known as “Home of the Happy Bears.” Two bears copulating are found throughout the bar in sculptures, ceramics, barware, and more.

Ships Bell at Artic Bar

Originally opened in 1937, Arctic Bar is the oldest bar in Ketchikan. Its original location was located on Creek Street, known for the brothels the loggers and fishermen would frequent. There was even a secret trail, now clearly marked as Married Man’s Trail, to allow the men to access the brothels without detection.

Artic Bar Patrons

In addition to the happy bears, newspaper clippings about the bar’s history are laminated into the bar-top, as well as framed on the walls. One story is about a 1956 flood that swept the bar and one of its tenants, in bed at the time, in its entirety into the water. The tall tales enhance the actual event with stories of men learning to dive so they could fish cases of beer from the bottom of the waters. A 6,200-pound safe containing jewelry and important papers was recovered from the water as well. The papers were wet but legible.

The personality of the bar is abundant, including that of co-owner Paula Weisel, and is a great place to meet locals — lumberjacks, pilots, and fishermen – plus tourists from the cruise ships stop by with its convenient dock-side location. Order a draw beer or a stiff drink, but be sure not to ring the ship’s bell that hangs above the bar or you’ll be buying the whole bar a round of drinks.

The post On Location:  Arctic Bar, Ketchikan, Alaska appeared first on Chilled Magazine.

Source: Mixology News