May 2021

Bacardi Limited has announced a USD contribution of $100,000 to Give India as an effort to help the country in its fight against Covid-19.

In an effort to help India fight its recent spike in Covid-19 cases, Bacardi Limited has announced that the brand will be working with the non-profit Give India to provide funding and support. Give India has been working to provide oxygen and life saving equipment to those in dire need around the country.

The funding from Bacardi has been earmarked to provide immediate assistance through local agencies leading relief efforts. The Bacardi team in India has been providing funding for oxygen concentrators to be sent to NGO’s working with marginalized communities on a local scale.

Bacardi Donates $100,000 to help in India’s fight against Covid

The brand has had a presence in India since 1997 and currently employees over 300 people in the country. To help support it’s local staff, Bacardi is offering free access to confidential counseling to help support staff wellbeing through this crisis. Vijay Subramaniam, Regional President of Bacardi in Africa, Middle East and Asia, noted, “As a family-owned company for nearly 160 years, we have always been committed to supporting our people and their communities. We know this moment is incredibly trying but if this past year and the pandemic have taught us anything it’s the power of coming together to overcome challenges. We are committed to helping the people and communities in India who have supported Bacardi for many years.”

Funding for Give India is just the latest in Bacardi’s work to help fight the spread of Covid-19. At the start of the pandemic the brand worked with its global partners in 14 sites across the world to help produce over 400,000 gallons of hand sanitizers.

The post Bacardi Donates $100,000 To Help India Fight Covid appeared first on Chilled Magazine.

Source: Mixology News

As bars and restaurants begin to reopen, KINKY Beverages and Chilled teamed up to see how bartenders are preparing to head back to the scene.

After the initial launch of Pink in 2011, KINKY Beverages has expanded its portfolio to include Blue, Red, Green, Aloha, Ruby & Fruit Punch Liqueurs, KINKY Vodka, KINKY Cocktails, and more. One of the brand’s goals is to empower bartenders and consumers to be their best, most authentic selves. With so many bartenders across the country heading back to work after a break, Kinky turned to Chilled and the Chilled 100 to get advice from bartenders for bartenders. Getting back behind the stick after so long away can be a little daunting – old muscle movements may not happen as easily, you may find yourself getting tired and frazzled easier, but following these experts’ advice can help make the transition smoother.

Lauren Pellecchia from Loveland, Ohio, recommends drinking water, stretching, getting enough sleep, and remembering to keep a healthy diet. “Pace yourself when you first get back behind the bar. You’re not going to be as quick or as smooth as you were, and that’s ok! You’ll get your speed and flare back, but don’t rush it,” she adds.

Pellecchia says to remember that we all make mistakes and to just laugh them off, adding that she makes a point to stretch before and during a shift. “The muscle memory is there, but it’s going to take a bit before your brain/body are back in sync.”

Brenda Riepenhoff

Keep in mind that things might be different from when you were last in the bar. Brenda Riepenhoff from Brooklyn advises being open-minded when heading back to work. “You may be working differently; such as potentially being short-staffed, not having a barback, and (you) have to be ready for constant changes because of how the guidance and restaurant covid rules change.” After all, staying safe is most important.

One of the main differences when returning to work will be wearing masks. Although meant to keep you safe, wearing a mask in the hospitality industry can take some getting used to. Most bartenders will tell you that when working with a mask, smile with your eyes and consider your movements, your customers may not see your mouth, but body language is just as important!

Charles Freeland explained, “If your bar is loud, like mine, you’re going to have to lean in close to hear them since you can’t read lips anymore – Be kind but firm about them wearing their mask when they talk to you – It does not work if they pull it down to speak or don’t cover their nose. Your health is not worth their $2. You will get a little push back, but those of us who worked during the pandemic pretty much fought and won that battle for you.”

Alex Velez

Alex Velez has been looking at masks through trial and error. He spent time researching which masks are better than others, trying to find one that can hold up for 12-14 hour-long shifts. He also uses a cool-looking mask as a conversation starter. “It’s a conversation piece, and people love it so, it sets a friendly tone at the beginning as ‘the guy with the cool mask.”

When it comes to getting back behind the bar, Velez advises to start slow, “Wear the most comfortable shoes that fit industry standards. Ease yourself into the busier shifts start with a slower shift and build up, keep a protein bar and plenty of water thru the shift. Get your mise en place and your station set up to have an easy shift. Lock in backups and extra stations of Sani. Take your breaks, demand your breaks… 30 minute and two 10 minute ones, or whatever your company gives, take it. Rest whenever you can at home. On days off rest, and then build up to party status but for now just ease up to everything.”

At the end of the day, everyone wants to feel a sense of normalcy. As you head back to work, take it slow and take extra time to take care of yourself. The pandemic has reminded everyone not to take the little things for granted, but it’s also shown us how important it is to be empowered to make the most of our time and wellbeing while we’re here.

Looking for some help taking that extra time to unwind while stuck at home still? Try mixing up a tropical cocktail with KINKY Aloha for a taste of the tropics without the travel.

Aloha Mule

Aloha Mule

Ingredients:

• 1 oz. KINKY Aloha⁠
• 1 oz. dark rum⁠
• 2 shakes aromatic bitters⁠
• Squeeze of lime juice⁠
• 3 oz. ginger beer⁠

Preparation: Pour KINKY Aloha and dark rum over ice in a highball glass. Add bitters and lime juice. Top with ginger beer, stir, and garnish with a lime.

The post KINKY Beverages Celebrates Bartenders Heading Back to Work appeared first on Chilled Magazine.

Source: Mixology News

Lobos 1707 Tequila challenges 100 bartenders from the Chilled 100 to craft unique cocktails using their stunning, Pedro Ximénez wine barrel aged Joven tequila.

The brand, backed by Lebron James, has quickly garnered fans thanks to its high-quality and unique approach. The brands Joven tequila is made from blue weber agave and mixed with a measure of their Reposado before being carbon-filtered and aged in their signature Pedro Ximénez wine barrels. The resulting spirit has a smooth, balanced flavor profile with strong notes of fresh cut agave.

Lobos 1707 is the perfect spirit for a craft cocktail, which is why the brand has challenged 100 members of the Chilled 100 to do what they do best; make great cocktails.

Lobos Royal

Lobos Royale 

PJ Wagner of Chicago, Illinois 

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Lemon Juice
• 1/2 oz. Strawberry Syrup
• 1/3 oz. Violet Liqueur
• Fill Champagne

Preparation: Combine Lobos 1707 Joven, Lemon Juice, and Strawberry Syrup into Shaker with Ice. Shake until chilled. Fine strain into Wine glass or Coupe, fill with Champagne, add Violet and Lemon twist garnish.



Night Wolf 

Meaghan Montagano of New York, New York

Ingredients:

• 1 3/4 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Ancho Reyes
• 1/2 oz. Kahlua
• 2 dashes Bittermens Xocaolatl Mole Bitters

Preparation: Build all ingredients in a mixing glass, add ice, and stir for approximately 20-25 seconds. (until diluted and chilled). Strain into a chilled coupe glass, express lemon ribbon over complete cocktail and drop in. Garnish with a lemon ribbon or lemon twist.

Passion of the Kill

Passion of the Kill 

Kingston Chan of Los Angeles

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 oz. Passionfruit juice
• 3/4 oz. Fresh Lime juice
• 3/4 oz. Agave nectar
• 2 oz. Sapphire Wolfberry Infused Sparkling Lemonade

Garnish: Passion Fruit Moon with Passion Fruit Seeds, Mint Sprig and Sapphire Wolfberry infused salt on the rim.

Preparation: On a plate, combine 1/2 cup of Fine Grounded Sapphire Wolfberries with 1/2 Cup of fine Sea Salt. Mix it well so it becomes intertwined with no particle chunks. Grab a Lime Wedge and rub on half of glassware. Carefully, salt the rim with the Sapphire Wolfberry-infused Salt.

In a shaker, bring ingredients together, including the Lime Wedge used earlier. Regal shake with good shaking ice (I personally recommend Penny Pound Ice’s Kold Draft) for 20 seconds with the lime wedge inside the shaker so the rind brings out a nice bitter, floral element to the cocktail with its essential oils. This is actually the “passion of the kill” secret method to allow the cocktail to become truly extraordinary! Strain cocktail into glassware. Place crushed ice (like Penny Pound Ice’s Pebble Ice) into cocktail. With a bar spoon, tilt at 45 degrees to float 2oz of the Wolfberry Infused Sparkling Lemonade on top to give a dramatic purple hue for visual effect. Garnish with a Passionfruit on top with Passionfruit Seeds to cascade below it and a Mint Sprig for aroma. Cheers!

Leader of the Pack

Leader of the Pack 

Brad Stinger of Houston, Texas

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Velvet Falernum
• 1/2 oz. Grapefruit juice
• 1/4 oz. Lemon Juice
• 1/4 oz. Cherry Syrup (luxardo brand)
• 1 barspoon Kummel Liqueur
• 2 dashes Cherry Bark Bitters

Preparation: Shake; strain; pour over fresh ice in Collins glass. Garnish with a mint sprig and powdered sugar.

Friducha

Friducha 

Mariangela Urquizo of San Francisco, California

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Zapote/Mamey Purée*
• 1/2 oz. Zamaro Aperitivo
• 1/4 oz. da Vinci sugar free almond syrup
• 4 dashes citric acid**
• 4 dashes malic acid***

Preparation: Shake, strain into Collins class, crushed ice, stylized orange peel garnish.

*Zapote/Mamey Purée

• 104 g. Chopped Mamey/Zapote fruit
• 25 g. Raw honey
• 1 tsp. Vanilla
• 1 tsp. Orange extract
• 372 g. Hot water

Add all ingredients to blender and puree until it’s very smooth, no chunks.

**Citric Acid 10% (Makes one 5 oz Bottle)

1. 10 Grams Citric Acid
2. add 100 grams water
3. mix well

***Malic Acid 10% (Makes one 5 oz bottle)

1. 10 grams Malic Acid
2. add 100 Grams Water
3. mix well



The Estes Cocktail  

Tom Walker of Miami, Florida

“A simple, equal part riff on the margarita – incorporating a passionfruit element, which is reflective of the restaurant I work in, and Miami’s current drinking habit as a whole – The Estes Cocktail is a product of its time, in as much as the christening of the drink and its name seemed apt considering that the world lost such an incredible human earlier this week.”

Ingredients:

• 1 oz. Lobos 1707 Joven Tequila
• 1 oz. Aperol
• 1 oz. Passionfruit Liqueur
• 1 oz. Lime

Preparation: Add all ingredients to a cocktail shaker. Shake with ice, and strain into a chilled cocktail glass. No garnish.

Tiki King

Tiki King 

Steviee Hughes of Los Angeles, California

Ingredients:

• 2 oz Lobos 1707 Joven Tequila
• 1/2 oz Pineapple Juice
• 1/2 oz Liquid Alchemist Coconut Syrup
• 3/4 oz Spirulade Juice (from juice crafters)
• 1/2 oz Velvet Falernum
• 2 dashes of Bitter Queens Bangkok Betty Thai Spice Bitters

Preparation: Add all ingredients into a tin with ice and shake, strain into a tiki glass filled with ice and garnish with colorful flowers!



Blood Moon 

Ashley Levi @missagave

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/4 oz. Ginger Lemon Syrup*
• 1/2 oz. Fresh Lime Juice
• 1/2 oz. Creme de Cassis
• 6 drops of Hellfire Bitters

Preparation: Shake with ice and double strain into coupe glass. Garnish with dehydrated lemon or orange.

Ginger Lemon Syrup

Take Fresh ginger (about a quarter size) and lemon peels of 1/2 large lemon with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil and simmer for about 15 minutes. Let cool and strain out solids.

La Panza de Sancho

La Panza de Sancho 

Alex Velez of San Francisco, California

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 2 oz. Watermelon Juice
• 3/4 oz. Lemon Juice
• 1/2 oz. Tamarind Ginger Agave Syrup*
• Top Yuzu Soda
• Rim Tajin & Chamoy

Preparation: Build into a rimmed glass and add all ingredients except for soda. Stir, add ice, and top with soda.

*Tamarind/Ginger Agave Syrup

• 16 oz. agave
• 4 oz. tamarind puree (perfect puree)
• 4 oz. ginger puree (perfect puree)
• 4 oz. water

Bring to a boil, stir, strain through cheesecloth, and bottle.

Oaktown Lavender Mandarita

Oaktown Lavender Mandarita 

Allison Saduaskas

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Handmade Mandarin Cordial*
• 1 oz. Fresh Lime Juice
• 2 dashes Lavender Bitters

Preparation: Shake all ingredients to chill, then strain and pour over fresh ice into cocktail glass. Garnish with lime wheel and lavender sprig.

*Mandarin Cordial (Batch) Recipe

• 4 cups Water
• 4 cups Sugar
• 8 Mandarin Oranges Juiced
• 1 Eureka Lemon Juiced

Preparation: Boil water and add sugar. Stir until dissolved. Add citrus juices, strain, then chill.

The post 10 Lobos 1707 Tequila Cocktails Created By Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Creating a minimalist back-bar helps improve profits and efficiency, and when using Monin, no quality is lost.

Using their line can help streamline your process with the help of high-quality mixes and ingredient simplification.

Efficiency and consistency are two of the most important traits for any bar to master, and having the right ingredients can make the process much easier. One of the reasons we love using Monin products behind the bar is that they have a full range that helps bars of all sizes get drinks made consistently and quickly.

To learn more about the ways the brand helps behind the bar, we caught up with Andrew Pollard, Beverage Innovation Director at Monin.

Andrew Pollard, Beverage Innovation Director at Monin

Monin syrups allow bars to simplify their back bar without losing quality – can you share a little about how Monin has developed its line? 

Monin has developed each product in our offering with the customer in mind. We fill every bottle with the highest quality ingredients, and with each new flavor, we intend to diversify our offering further to deliver the best experience for the end-user. Superb flavors, sleek appearance, quality, consistency, and versatility are just a few examples of why Monin Gourmet Flavorings is the go-to category champion.

Can you share a little about how Monin’s packaging design allows for consistent and efficient pours? 

Keeping the customer in mind, the Monin packaging design offers several benefits. Specifically, with storage and utilization, its slim body line makes for easy packing and storage on a back bar or speed rail. Ergonomically, these bartender-friendly syrups and purée bottles offer an extended neck to accommodate different pouring styles, high flow rate, and balanced weight distribution for free pouring or for using a pour spout. Also, our tailored bottle pumps make it simple to manage cost and consistency, whether using our sauces, syrups, or concentrated flavors.

The line has a wide range of flavors and products – can you share a few that you think are the most essential for different bars: think a dive bar, cocktail lounge, wine bar? 

Whether you are looking to deliver the ‘basics at its best’ or you want to ‘innovate to the extreme,’ Monin offers something for everyone and everything in between. Core ingredients are essential; however, they are often overlooked. Monin carriers premium Pure Cane Syrup, Agave Nectar, Honey Sweetener, and Grenadine/Pomegranate Syrup (true grenadine) that are standards in daily bar use. These foundational flavors/ingredients are of the utmost importance as they are used typically at the highest frequency.

Flavor champions such as Chocolate, Vanilla, Blackberry, Watermelon, and tropical fruit flavors are vital on menus when looking to establish familiarity while also creating multi-dimensional recipes. Innovation is a part of the DNA at Monin, and there’s also a vast selection of exotic flavor combinations that are a nice and easy way to add adventure and individuality to a menu. With consumer propensity high right now to explore and try new things, flavors such as Golden Turmeric, Exotic Citrus, Lavender Lemon, and Honey Jasmine are quickly becoming favorites.

Monin Syrups

One of the many benefits of your products is that many don’t need to be refrigerated and have a long shelf life – can you share about how this benefits bartenders and why you chose to formulate your lines in this way. 

As our industry evolves, bars and cafes continue to outgrow themselves. With more and more new products offered every day, operators are continuously tasked with managing inventories and profitability, much of which comes from efficiencies. What’s great is that with Monin syrups, bartenders and operators have flexibility when it comes to storage. They don’t have to worry as much about shelf-life, and they can quickly realize cost savings, which is important behind the bar.

One of the best ways to streamline the bar process is to use mixers for common drinks, can you share a little about Monin’s mixer collection, which is your favorite & why, how was the collection planned out, can you share a few of the benefits to your mixers.

Time is money, and in today’s landscape, it has never been more critical. Reductions in labor and operating hours while upholding quality and integrity can be challenging to manage. The answer, Monin HomeCrafted Cocktail Mixers. This offering delivers high-quality, consistent drinks in minimal time and with little training. This range is, hands down, some of the best mixer options that have been on the market in a while. Our team did a great job identifying three of the best and most resonant varietals for our customer base, and we have seen excellent traction and feedback around this trio of Margarita Mix, Mai Tai and Dragon Fruit Cosmo. This makes craft cocktails a cinch, and all that is needed is one single spirit—nothing else. So, low labor, low cost and minimal room for error —all while delivering an exceptional, consistent cocktail.

The post Simplify your Back Bar with Monin appeared first on Chilled Magazine.

Source: Mixology News

It seems like every day there is a new RTD on the market… that’s because there is.

Canned cocktails are all the hype this year. Not only because of their convivence but for their sleek, eye-catching packaging. These five RTDs should be on your radar. With the stay-at-home mandate that occurred last year, brands have created these canned cocktails so consumers can still enjoy a drink without sacrificing quality.

Each can is unique in its own way, and packaging plays a huge part. Packaging is just as important as the contents inside. For each canned cocktail to stand against each other, the can itself needs to be striking.

These five RTDs all have cans that are attention grabbers. Take a dip into the new wave of drinking and try out one of these five RTDs.

Plume & Petal

Vodka infused with fruit, botanical, and tea is the base of these light and refreshing cocktails. The 100-calorie cans come in three flavors: Cucumber, Lemon, and Peach Spritz. Each drink has a hint of honey and no artificial flavors or sweeteners. The white can is designed with three falling petals in the color that represents the flavor inside.

Plume & Petal

DELOCE

A fan favorite wrapped in a can, DELOCE recently launched their canned Espresso Martini that is perfect for any upcoming plans. As many RTDs contain unhealthy additives, DELOCE took this classic cocktail and gave it a healthy and approachable twist. The 11% ABV beverage has Arabica coffee beans and is free of dairy. The simple modern can is making drinking cocktails even more accessible.

DELOCE

CanBee Cocktails

A new buzz-worthy drink. The CanBee cocktails are created with small-batch gin and natural ingredients for a fresh taste. The Bee’s Knees has a citrus flavor that comes from real lemon and farm-fresh honey. To match its name, the black cans have a honeycomb shape in the center, with a mini beehive as the logo. Around each can, fly little honey bees reminding the consumer of summertime.

CanBee Cocktails

Salt Point

Coming in four flavors: Moscow Mule, Gin Highball, Greyhound, and the newest addition, Margarita, the Salt Point canned cocktails are one to keep an eye out for. Each can have a unique packaging with seaport characters and stories. The 10% ABV canned cocktail is the drink for indoor and outdoor activity with no mixing required. The bar quality drink is also female-founded by Heather Wyatt.

Salt Point RTDs

F!ve Drinks Co.

The simple but eye-catching packaging is exactly what F!ve Drinks Co. created. Their six flavors include Mojito, Moscow Mule, Margarita, Paloma, Watermelon Vodka Soda, and Gin & Tonic. These ready-to-drink cocktails make enjoying your favorite classic drinks easy. Just like their name, the drinks are made with five all-natural ingredients, displayed on the front of the cans for complete transparency.

F!ve Drinks Co.

The post 5 RTDs Worth Trying appeared first on Chilled Magazine.

Source: Mixology News

A classic British liqueur makes a comeback, and with it, those ruby-red, Pre-Prohibition cocktails are in vogue once again.

Unless you’re English, the only encounter with sloe gin you’ve probably had was during college spring break downing Alabama Slammers or Sloe Comfortable Screws. And they were probably made with syrupy imitation sloe gin that tasted like spiked grenadine.

But, if you’ve never even heard of sloe gin, you’re not alone. As the royal family or blood sausage for breakfast, it’s a British thing. Made from sloe berries – a bluish-black, bitter plum fruit of blackthorn trees — macerating in sugar and neutral grain spirits or gin, sloe gin was traditionally served neat as a Christmastime digestive. Most likely, you were sipping on Nan’s homebrew from a family recipe that was passed down for generations.

In the early 1900s, it’s believed that American bartenders discovered this tart, ruby-red mixer and invented the Sloe Gin Fizz—which was a riff on the popular gin fizz—made of gin, citrus, sugar, and soda water. The first printed reference of this category of cocktails (spelled with only one ‘Z) was in the 1887 edition of Jerry Thomas’ Bartender’s Guide featuring six fizz recipes. The Ramos Gin Fizz—one of NOLA’s iconic cocktails—was invented around the same time in 1888. Unfortunately, there’s not one urban legend to even kick around as to who actually made the first Sloe Gin Fizz.

Until very recently, real British sloe gin stopped being available in the U.S. due to lack of popular demand (the liqueur went out of fashion in the 60s and 70s). This ushered in decades of the sugary sweet imitation sloe gin that ended up in all those ‘drinks to get lose your mind’ college cocktails.

However, sloe gin is experiencing a renaissance today. Made from a family recipe that dates back to 1883, Plymouth Sloe Gin — the first to import sloe gin to the States in 2008 — reintroduced the spirit to the American craft cocktail bar scene. And thus Sloe Gin Fizzes and other sloe gin-centric, Pre-Prohibition cocktails — like the Charlie Chaplin (sloe gin, apricot liqueur, and lime juice)—started to appear on menus again. And craft distillers noticed the uptick and followed suit.

Because blackthorn trees aren’t native to the States, many American distillers are making their own riffs on sloe gin using local plum varieties, such as Averell Damson Plum Liqueur and Greenhook Ginsmiths Beach Plum Liqueur. We even have a few true U.S. sloe gins as well: Spirit Works, based in Northern California, makes a sloe gin and the world’s only barrel reserve sloe gin, and Bitter Truth has experimented with a sloe berry gin as well.

Whether you use a traditional British sloe gin, like Sipsmith’s or Plymouth’s, or experiment with an American variation, there’s no better time to revive this delightful classic fizz. Pinkies up!

Sloe Gin Fizz

Sloe Gin Fizz

Ingredients:

• 1 1/2 oz. Sloe Gin
• 1 oz. Fresh Lemon Juice
• 3/4 oz. Simple Syrup
• Club Soda

Garnish: Lemon Wedge and Cherry

Preparation: Add the sloe gin, lemon juice, and simple syrup into a shaker with ice. Shake until the drink is well-chilled, Fill a Collins glass with ice and strain contents into the glass. Top with club soda and garnish with a lemon wedge and cherry.

The post Drink in History: Sloe Gin Fizz appeared first on Chilled Magazine.

Source: Mixology News

Infamous Intergalactic Heavy Metal Band GWAR Teams up with Catoctin Creek Distilling Co., to launch Ragnarök Rye this May 28th.

GWAR

After some initial mishaps (the monster metal band drank the first batch of signature rye… all of it), Ragnarök Rye is set to launch at the end of this month. The new Rye is a stunning and collectable edition aged in charred new white oak, then maple, and cherrywood. Each bottle of the 92-proof whiskey comes with a bottle topper made from cast metal featuring each of the five members of GWAR.

Ragnarock Bottle Backs

Catoctin Creek Founder and general manager, Scott Harris shared a little about the process of working with monsters from out of space, “We knew working with GWAR on this whisky would be troublesome, but we didn’t realize it would be this troublesome. Usually, we have the production process under control, but this time the band members drank everything we distilled, and then demanded we create bottle toppers using rare metal ore sourced from the fillings of trolls,” continues Harris. “I knew our original schedule was shot. I mean, it’s really cool to have rare metal in our bottle design, but it was hard rounding up all those trolls.”

GWAR and Scott Harris

The brand will be releasing up to 200 cases of the new Rye in 750mL bottles priced at $99. Currently, Catoctin Creek is available through distrinbutors in 29 markets within the US; locals can also opt to get curbside pickup at the Distillery.

The post The Alien Invasion of Rye Whiskey Lands May 28 with GWAR and Catoctin Creek appeared first on Chilled Magazine.

Source: Mixology News

Are you up for a challenge? Win up to $5,000 and get your cocktail judged by Snoop Dogg himself.

INDOGGO Gin has teamed up with Chilled Media to bring bartenders across the country a chance to win big. The Doggfather of gin himself will be judging competitions along with Chilled 100 director Wendy Hodges, INDOGGO Senior Brand Manager Hector Diaz, and Co-founder of Trusted Spirits LLC Kennan Towns.

Head over to our contest page to learn the rules and to register or pre-register. In the meantime, get inspired by a few of the early entries.

Strawberry Lion

Strawberry Lion

Recipe by Marlowe Johnson

Ingredients:

• 2 oz. INDOGGO Gin
• 1 oz. coconut milk
• 1 oz. lemon juice
• 1 oz. strawberry-rhubarb cordial*
• Pinch of salt

Preparation: Combine all ingredients in a shaker and shake well. Strain into a Collins glass with ice. Top with sparkling wine. Garnish with dehydrated lemon wheel and edible flowers.

*Strawberry-Rhubarb Cordial

Combine 500g chopped strawberries, 500g chopped rhubarb, 1000g of sugar, the juice of half a lemon, and a pinch of salt and cook on low heat until fully dissolved. Ideally, vacuum seal all ingredients and cook sous vide at 130 degrees for two hours.

Cocktail Inspiration: This drink is a tribute to the two great champions of gin in my life: my grandmother and Mr. D-O-Double-G. Gin has been my favorite spirit during my professional career and for the entirety of my personal life — and I credit both these legends in their own ways. My grandmother, for teaching me how to make gin and tonics for her as a child, and Snoop for infusing my early memories with references to this beautiful spirit. Growing up on the West Coast, you just couldn’t escape the ultimate summer hit of “Gin and Juice”, which seemed to suffuse everything around it with a chill, celebratory glow. I’ve used flavors from my grandmother’s baking and cooking and those that compliment INDOGGO to create a rich, elevated highball — luxurious, aromatic, and bursting with the flavor of strawberries, which respecting and placing the base spirit on center stage.

303 Sour

303 Sour

Recipe by Nate Maston

Ingredients:

• 2 oz. Indoggo Flavored Gin
• 3-4 Fermented Strawberries*
• 1 oz. Lemon
• 1/2 oz. “Herb” Hibiscus Simple**
• 1/4 oz. Creme 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 with lavender flowers, and expressed orange peel over top.

*Fermented strawberries

Ingredients:

• 2 cups strawberries
• 2 tbsp whey
• 2 tbsp honey
• 1/4 tsp salt
• 3 tbsp water (approximate, plus more to fill)

Preparation:

1. Fill a wide mouth mason jar with strawberries, leaving 1-inch headspace
2. Combine all other ingredients and mix for a fermentation liquid.
3. Pour the liquid over the berries, and top with additional water to cover.
4. Add a fermentation weight to keep the berries submerged.
5. Close with a mason jar fermentation kit (if you have one) or cover with a towel.
6. Ferment at room temperature for 24 to 48 hours. Once the ferment is complete, close the jar with a standard mason jar lid and store in the refrigerator. Strain to use.

**Herb hibiscus simple

Ingredients:

• 1/4 cup lavender lose flowers
• 1/8 cup thyme
• 1 cup hibiscus flowers
• 1 orange peeled (using peels only keeping pith out)
• 8 cups water
• 1 lb granulated sugar
• 1 cup honey

Preparation: Over medium to high heat, combine all ingredients into a pot and mix till dissolved. Bring to a boil and let cool. Strain and refrigerate. Shelf life 25 days.

Cocktail Inspiration: A crafted cocktail stemming from my chefs preserving strawberries from last year’s farmers market. And not having a use for them. A cocktail that will get you in the mood for summer and enjoying the patio weather.

Lavender Lodi Dodi

Lavender Lodi Dodi

Recipe by Allison Sadauskas

Ingredients:

• 2 oz. Indoggo Gin
• 1 oz. Fresh Squeezed Lime Juice
• 1/2 oz. House-made Rosemary Simple*
• 2 dashes Lavender Bitters (I used Scrappy’s)
• 2 oz. CBD-Infused Soda Water (I used CNTR)

Preparation: Add gin, lime juice, rosemary simple, and lavender bitters to a mixing tin with ice. Shake vigorously and strain over fresh ice into vessel. Top with CBD-infused soda. Garnish with dehydrated lime wheel, rosemary sprig, and lavender sprig. Garnish with dehydrated lime wheel, rosemary sprig, lavender sprig.

House-Made Rosemary Simple Recipe (batch)

Ingredients:

• 4 cups water
• 4 cups sugar
• 20 6-inch Rosemary sprigs

Preparation: Boil water. Add sugar until dissolved. Add rosemary and boil for one minute. Remove from heat and let stand for two hours. Strain rosemary and refrigerate in a sealed container.

Cocktail Inspiration: California’s beautiful climate makes it the perfect place for fruits, vegetables, and herbs to grow abundantly. I am fortunate enough to have an abundance of rosemary and lavender growing in my yard, so I try to use my own home-grown ingredients in my cooking and cocktails whenever possible. Indoggo Gin’s flavorful strawberry notes and nose make it the perfect foundation on which to build a tasty and aromatic California-grown cocktail. The hints of lavender and rosemary compliment Indoggo Gin flawlessly. Additionally, the lavender garnish is a nice reference to Indoggo’s purple bottle.

The post Win up to $5,000 By Mixing Snoop Dogg’s Next Favorite Drink appeared first on Chilled Magazine.

Source: Mixology News

It’s always nice to start the week off with a cocktail.

Summer is right around the corner, which means warmer days, late nights, and fruity cocktails. This Drink of the Week is a sweet blend of cherry liqueur mixed with a brut rosé. Add in some strawberries, which are almost in season, and mint for a fresh component, and this cocktail will become a favorite.

Most of these ingredients you may already have on hand. Get to mixing and make this Drink of the Week.

Byblos Royal

Byblos Royal

Recipe by Hotel Byblos, St. Tropez

Ingredients: 

• 25 ml. Cherry Liqueur
• 25 ml. Ginger Liqueur
• Champagne Brut Rosé
• Fresh strawberries (garnish)
• Fresh Mint (garnish)
• Lime Wedge (garnish)

Preparation: Mix the cherry and ginger liqueur and top up with Champagne Brut Rosé. Garnish with fresh raspberries, mint, and a lime wedge. Voila!

The post Drink of the Week: Byblos Royal appeared first on Chilled Magazine.

Source: Mixology News

Get ready for Mother’s Day Brunch with three Mother’s Day cocktails!

These three cocktails blend classic fruit flavors with sophisticated additions for stunning drinks worthy of any mother-figure!

Seamless

Seamless

Cocktail by Julia Momose (Kumiko, Chicago)

Ingredients:

• 1 dash Weatherby’s Orange Saffron Bitters
• 1 barspoon Elderflower Syrup
• 1 oz. Celebration Aquavit
• 1 oz. Hakkaisan Shiboritate Nama Genshu
• 1 oz. Jean-Luc Pasquet Marie Framboise

Preparation: Measure ingredients into a mixing glass. Stir over ice until proper chilling and dilution is achieved. Strain into a chilled cocktail glass. Garnish with an expression of lemon oils.

Bees Knees

Bees Knees

Shelby Mastro / Beverage Director, GlenPharmer Distillery, Franklin, MA; Photo by Shelby Mastro

Ingredients:

• 1 1/2 oz. gin
• 3/4 oz. The Perfect Purée White Peach Puree, thawed
• 1/2 oz. lemon juice
• 3/4 oz. ginger honey syrup

Preparation: Add all ingredients with ice into shaker. Shake and strain into glass with fresh ice. Garnish with flower petals.

Mother Knows Best

Mother Knows Best

Renee Harper / Bar Manager, Valley Bar Phoenix

Ingredients:

• 1 1/2 oz. Gray Whale Gin infused with Earl Grey Tea
• 1/2 oz. Bauchant French Cognac and Sweet Orange Liqueur
• 1/2 oz. The Perfect Purée Strawberry Puree, thawed
• 1/2 oz. fresh squeezed grapefruit juice
• 1/2 oz. fresh squeezed lemon juice
• 1/4 oz. desert blossom honey syrup
• 2 dashes Pink House Alchemy Honeysuckle and Chamomile Bitters

Preparation: Combine all in a shaker with ice and shake. Double strain and serve up. Garnish with edible flowers.

The post 3 Mother’s Day Cocktails To Mix Up appeared first on Chilled Magazine.

Source: Mixology News