June 2021

Cinco de Mayo may have come and gone, but that doesn’t mean that you still can’t enjoy quality tequila.

From Margaritas to Palomas, a party-ready tequila soda, or even some quality stuff for sipping, there are no shortage of ways to imbibe. Fortunately for tequila fans, we’re in the midst of an avalanche of new and noteworthy tequila companies. From humble varieties to the fancy stuff, celebrity-driven to fiercely artisan. There’s enough tequila flooding the market you can make it Cinco de Mayo regardless of what the date says on the calendar.

Tequila Dahlia

A new company blooms. Tequila Dahlia, from Fausto Zapata (the mastermind behind Mezcal El Silencio), is one of the very latest to hit the market; unveiling itself in March 2021. Its name, much like its bright flavor, is taken from the name of Mexico’s national flower.

An extra step: What sets Tequila Dahlia apart is the fact that its agave is finished with what they call “advanced charcoal filtration technology.” It’s another level of care that impacts the liquor’s smooth taste. As a result, forget about margaritas with Tequila Dahlia: this stuff is good enough to be sipped neat.

https://www.tequiladahlia.com

IZO

An authentic heritage.  In a market full of non-Mexican founders of one of the country’s most popular exports, IZO is actually founded by a native. Born and raised in Durango, Mexico, Gaston Martinez is behind IZO,  which is aged three years in wooden barrels. While IZO is known for its mezcal, don’t sleep on the company’s tequila.

To top it all off: Each glass bottle is plugged with a sleek and unique onyx cap. And yes, the onyx is locally sourced in Mexico, too.

IZO

Mijenta

Notable people. This artisan tequila which also hails from the Jalisco Highlands boasts major street cred. Co-founded by former Bacardi CEO Mike Dolan and the brainchild of Maestra Tequilera Ana Maria Romero (see: 25 years of industry experience), Mijenta is a tequila-drinker’s tequila made with Blue Weber agave grown in red clay soil.

Super-premium qualities: Aside from its exemplify process and taste, the company has a major focus on sustainability whether it’s the fact that all company paper and labels are made from agave waste to locally sourcing stock glass for their bottles, among other bold initiatives.

https://mijenta-tequila.com

Tequila Cazadores

A can-do attitude. We know what you’re thinking. A canned tequila concoction, whether a Margarita and Paloma, is probably awful. In fact, right now, you’re probably remembering one particularly terrible one you bought at a gas station. Well, let Tequila Cazadores allow you to burst any preconceptions with a cocktail-quality line of canned libations tasty enough for you to imagine they were just mixed up for you at a tropical bar.

Sweet deal: What sets the company apart is its use of fresh ingredients, including agave syrup. While other varieties might be completely loaded with sugar, Tequila Cazadores employs the syrup, allowing for a subtly sweet taste.

https://www.cazadores.com

Mijenta

Cincoro

Notable names. Does the name Michael Jordan ring a bell? Yes, the basketball God, subject of ESPN’s hit docuseries The Last Dance, and former CHILLED cover star makes a boozy slam-dunk off the court with this classy tequila. Legend has it, Jordan and his co-founders, including Lakers star Jeanie Buss, Milwaukee Buck Wes Edens, along with Emilia Fazzalari and her husband, Hornets star Wyc Grousbeck had the idea for the company while meeting for dinner at New York’s Pasquale Jones.

Elegance in a glass: Available in a slender glass bottle that screams super chic and a price tag that makes Cinco worthy for special occasions, the tequila is sourced from both the Jalisco highlands and lowlands and is aged in whisky barrels for double the time compared with similar brands.

https://www.cincoro.com

Cincoro

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The post 5 Buzz-Worthy Tequilas to Try Right Now appeared first on Chilled Magazine.

Source: Mixology News

Hellenic import Lefty Goumas gingered up the classic martini into an Upper East Side staple.

True story: If you are prone to motion sickness, chew on some ginger. A 1982 study from Brigham Young University found powdered ginger was better at curing a tummy tantrum than Dramamine. And way cheaper.

Lefteris “Lefty” Goumas

Probably none of that figures into the equation when Lefteris “Lefty” Goumas garnishes a Ginger Martini with a silver of its namesake spice, but it would make for some fun, if completely random, bar talk. One of the signature cocktails of TBar, a power-address steakhouse on Manhattan’s oh-so-posh Upper East Side, the Ginger Martini is a sweet, zesty, and decidedly Continental cocktail, and so much more than an odd trivia point. That Goumas learned his craft on the sunny Mediterranean shores of Greece makes him all the more the man for the job when it comes to describing this sophisticated concoction’s taste and the image it inspires:

“The ginger martini combines the sweet notes of orange with the spicy taste of ginger and creates a refreshing cocktail for anyone that would like to feel like they’re on vacation,” he says, painting with words. “It’s the French Riviera in a sip.”

Ginger Martini

The Ginger Martini

Ingredients:

• 2 1/2 oz. Vodka
• 1 oz. Domaine de Canton
• 3/4 oz. Grand Marnier

Preparation: Fill cocktail shaker with ice cubes, add in vodka, Domaine de Canton, and Grand Marnier cover and shake well. Pour into a martini glass, and garnish with candied ginger on a pick.

See your recipes and story featured by joining The Chilled 100.

The post Chilled 100 Bartender Lefty Goumas’ Riff on the Classic Martini appeared first on Chilled Magazine.

Source: Mixology News

After countless hours of rigorous judging, Indoggo has announced the 10 bartenders moving forward to the next round.

Each bartender created a unique, original cocktail demonstrating the versatility and quality of Indoggo Gin. Chilled is very excited to share the top ten finalists, along with their cocktails and inspiration.

Judges Hector Diaz – INDOGGO Senior Brand Manager of Prestige Beverage Group, Wendy Hodges – Chilled 100 National Director, Keenan Towns – Co-Founder of Trusted Spirits, LLC., and Snoop Dogg will have their work cut out for them narrowing it down to the final three.

Congratulations to the finalists!

Cali Sour

Cali Sour

Recipe by Shaun Gordon

Ingredients:

• 1 3/4 oz. Indoggo Gin
• 1/4 oz. Pineapple Liqueur
• 3/4 oz. Fresh Lemon
• 3/4 oz. Honey/Ginger Syrup
• Egg White​
• 1/2 oz. 19 Crimes “Cali Red” Wine Float

Inspiration: My cocktail follows in the steps of Tha Doggfather himself, who is a master of re-invention. My goal was to take the essence of three easy sippin’ classic cocktails (Penicillin, New York Sour, Gin & Juice) and reinvent them into an all-new, delicious modern classic that will be around for decades to come.  The “Cali Sour” is just as laid back as the state of California and will have you wanting more, your friends wanting one too, and in the words of Snoop Dogg – “It ain’t no fun if your homies can’t have none”

Drink It Like It’s Hot​

Drink It Like It’s Hot​

Recipe by Tim Weigel 

Ingredients:

• 2 oz. Indoggo Gin​
• 3 dashes Scrappys Firewater Bitters​
• 1/4 oz. Lime Juice​
• 3/4 oz. Basil Syrup​
• 1 oz. Cucumber Juice​
• ​Top with Fever Tree Yuzu/Lime soda water ​

Inspiration: Snoop’s song, “Drop It Like It’s Hot” serves as inspiration for this cocktail. The lyrics reflect my bartending mantra of “keeping it cool” no matter the situation. Even at the busiest moments of bar service, I firmly believe it is important to remain calm so you can be, as efficient as possible, conduct quality service, and have a long-lasting bar career. In the chorus of “Drop It Like It’s Hot,” Snoop goes through several situations where he plays it cool and it flows so perfectly with the sweet background track.​
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Typically, spicy cocktails are reserved for agave-based spirits, but the strawberry flavor within Indoggo flows with the spiciness, pairs with the cooling characteristics of the cucumber, and herbal-ly influenced basil syrup. Citrus notes of yuzu and lime round out the brightness of the vibrant green colors. “So if the spiciness tries to get at you, drink it like it’s hot!” ​

Young, Wild, and Free

Young, Wild, and Free 

Recipe ​by Lauren Pellecchia

Ingredients:

• 2 oz. Indoggo​
• 3/4 oz. Peach Shrub​
• 1/4 oz. Ginger Liqueur​
• 2-3 Basil Leaves + 2-3 for garnish​
• 2 oz. Daytrip CBD-Infused Tangerine Sparkling Water​​

Inspiration: Inspired by the carefree summer days of my early twenties – staying up all night laughing with friends, just to see the sun rise.  I wanted to make a cocktail that my twenty-ish self would have loved to sip on the beach at sunrise, and my current thirty-ish self would love to sip on a rooftop bar at sunset. Inspired by some of the flavors that grow in my backyard – basil and wild strawberries, I wanted to embrace the wild ingredients that make this cocktail something special.  The beautiful coriander and citrus of Indoggo shine when mixed with the peach shrub and a little bit of sparkle from the Tangerine soda brings everything to life.

The Pimp’s Cup ​

The Pimp’s Cup ​

Recipe by Taylor Lax

Ingredients:

• 1 oz. Indoggo Gin​
• 3/4 oz. Martini Fiero Coconut Oil Washed ​
• 1/2 oz. Blue Curacao ​
• 1/4 oz. Lemon Grass Simple​
• 1/2 oz. Fresh Lemon Juice​
• Top with 3 oz. Q Mixer Ginger Ale ​

Inspiration: After trying Indoggo, my first thought was to incorporate it with a classic Pimms cup. It’s an old-school cocktail that has always been a favorite of mine during the warmer months. With strawberry gin as the base, I found myself landing on notes of refreshing lemongrass and coconut. This paired well with the sweet, crisp flavors of orange and ginger that also played a part in this cocktail variation. ​
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Inspired by Snoop’s branding, the Pimp’s Cup is represented with a cannabis leaf garnish and a bold color that’s sure to make you say after the first sip, “Fo shizzle my nizzle.”

Swizzle My Nizzle​

Swizzle My Nizzle​

Recipe by David Leon

Ingredients:

• 1 1/2 oz. INDOGGO Gin
• 3/4 oz. Blackberry Black Pepper Shrub ​
• 3/4 oz. Pineapple Juice
• 1/4 oz. Lime Juice

Inspiration: The inspiration for my cocktail comes from a couple of things, one of them being the constant hustle that the BIPOC community go through in the US, as they are consistently needing to work two to three times as hard. As a result, it can take a massive toll on us, so it’s important that we take time to treat ourselves – I know that Snoop Dogg himself knows a thing or two about keeping his mind on his money and his money on his mind. Additionally, I wanted to remind people that we can make tropical inspired gin cocktails too, so by adding an indulgent fruit such as blackberry, black pepper, lime, and pineapple – I can help highlight those delicious strawberry notes that you get from INDOGGO, reminding you that this gin is the star of the show!

The B-Side​

The B-Side​

Recipe by Zach McGrath

Ingredients:

• 2 oz. INDOGGO Gin​
• 1 1/2 oz. Coconut Cream ​
• 1 1/2 oz. Banana Purée​
• 1/2 oz. Banana Liqueur​
• 1 oz. Cinnamon Syrup​
• 1/4 oz. Citric Acid Solution​

Inspiration: While figuring out how to remix this gin into a delicious cocktail, I started thinking of the drink in terms of a classic 90s cassette tape. If the flavors in the gin were the A-side tracks, with strawberry being the breakout single, what were the flavors on the B-side?​
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The B-Side cocktail blends the strawberry flavor of the gin with the harmonious flavors of coconut, banana, and cinnamon. The addition of the citric acid balances out the inherent sweetness of the ingredients without changing the flavor profile the way lemon or lime juice would.​
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Simply put, if this cocktail were an album, it would be sure to go platinum.

Sweater Bikini

Sweater Bikini ​

Recipe by Michael Vander Horn

Ingredients:

• 1 oz. Indoggo Gin​
• 1 oz. Shipwrecked Coconut Rum​
• 3/4 oz. Lime Juice​
• 3/4 oz. Cinnamon Simple Syrup (1:1)​
• 1/4 oz. Cream of Coconut​
• Absinthe Rinse ​

Inspiration: As a full-time resident of the Jersey Shore, I am always caught between the feelings and vibe of summertime fun and excitement and the comfort and warmth of home. The Sweater Bikini cocktail captures the balance between the two, exemplifying in its simplicity the two worlds I live in. The strawberry coconut and lime all dance on the palate in promise of summer fun and tropic excitement, while the cinnamon, nutmeg, absinthe, and cream balance with the coziness of home in any season to create a feeling of complete welcome, from the first sip that sparks thoughts of sunny beaches to the last that evokes the comforts of home. The nutmeg and absinthe instantly hit your nose, almost promising an eggnog-esque drink with the cream on top, but the first sip disabuses you of that notion as soon as the lime and coconut hit the tongue. The split base allows the strawberry of Indoggo to intertwine with the lime and the coconut, while the cinnamon syrup brings you right back home after your day trip to the beaches. Perfect for the duality of those who live and work where most only visit and play.

The Dogg Whistle​

The Dogg Whistle​

Recipe by Alex Koblan

Ingredients:

• 2 oz. Indoggo Gin​
• 1 oz. Strawberry Syrup​
• 1 oz. Pineapple Juice ​
• 1/2 oz. Lemon Juice​
• 6-8 Basil Leaves ​
• 2 slices of Jalapeño ​

Inspiration: Need a spicy little sipper to get through the Dogg days of summer? This drink will be the perfect pairing featuring flavors of pineapple, lemon, and jalapeño. Strawberry purée acts to accentuate the fresh and fruity strawberry notes highlighted in the Indoggo Gin itself. And you know there has to be some herb involved – get green by shaking in some fresh basil. Lay back like the OG you are and enjoy a sip of this refreshingly modern take on a gin and juice.

Young, Wild & Free​

Young, Wild & Free​

Recipe by Jesse Hubbard

Ingredients:

• 2 oz. Indoggo Gin​
• 1/2 oz. Falernum​
• 1/2 oz. Lillet Blanc​
• 3/4 oz. Pineapple-Strawberry syrup​
• 1/2 oz. Lime​
• 2 dashes Tiki bitters ​

Inspiration: Snoop has been, and continues to be, a huge inspiration to me artistically for as far back as I can remember. When creating this cocktail, I looked at one of my favorite songs of his in Young, Wild & Free. That song makes me simply feel happy, and like big things are ahead for me as I listen to the positivity that shines out of it. I wanted to make this cocktail look and taste like that song makes me feel. It’s bright, sweet, and well balanced and the perfect companion to Snoop’s incredible catalog of legendary music.

Living Aloha​

Living Aloha​

Recipe by Nadine Medina

Ingredients:

• 1 1/4 oz. Lemongrass infused Indoggo Gin​
• 1/4 oz. Aperol​
• 1 oz. Orchid Strawberry Simple syrup​
• 1/2 oz. Makrut Lime juice​
• 1/2 oz. Fresh Squeezed Lime Juice​
• 1 3/4 oz. Chilled Summertime Sherbet Tea by Nobili Tea​
• 3 dashes Rhubarb Bitters​
• 1 oz. Egg White ​

Inspiration: Indoggo Strawberry Gin reminded me of summertime, growing up in Hawaii as a kid having fresh vibrant flavors, such as lemongrass and fresh fruits. Orchid flowers were always part of the normal environment for us, so using edible things around us for sustainability was part of our everyday life. I have made orchid syrup many times and it comes with a beautiful, floral but attractive flavor. I decided that adding fresh muddled strawberries macerating with the orchid syrup would be like an “all in one basket.” Letting the flowers sit in the syrup for a few days gives the syrup a gorgeous color naturally.​
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I wanted the Indoggo to be enhanced, even through all the components in this drink. I tested to ensure that the strawberry gin would always shine through with different levels of flavor while the egg white gives texture and smoothness to the drink.  ​
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With the syrup, the basket was easy to make to hold the flower, strawberries, and Makrut Lime leaves, so if dropped in the cocktail, the flavors will still be prominent.

The post Indoggo Reveals Top 10 Finalists in Indoggo Challenge appeared first on Chilled Magazine.

Source: Mixology News

After not being able to host an in-person event last year, Bar Convent Brooklyn (BCB) is ready for the industry event happening this August.

BCB is driven by its passion for premium and craft spirits. They welcome an environment of pioneers in the bar and beverage community. Gathering to learn, share, and generate business opportunities.

Bar Convent Brooklyn 2021

The in-person event will take place on August 17 and 18. There will be over 90 exhibitors at BCB this year including, Broken Shed and Sagamore Spirit. With wanting to teach the latest trends and offer education courses, BCB put together a team of top-notch industry professionals who will showcase the latest trends and share their knowledge.

The annual education committee will consist of the founder of Causing a Stir Alexis Brown; Cocktail Bandits founders Johnny Caldwell and Taneka Reaves; industry veteran Joshua Davis; co-founder of Speed Rack Lynnette Marrero; co-founder of Social Hour Cocktails Julie Reiner; and industry speaker Jackie Summers.

Bar Convent Brooklyn 2021 Overview

Alexis Brown, 2021 Committee member, says, “The desire to facilitate change from within and lend a fresh perspective is what inspired me to join the BCB Education Committee. I am excited to share topics that highlight and amplify the historical context of Black labor in hospitality and how those contributions heavily shaped our industry. I am excited for people to exchange a dialogue around uncomfortable topics that in turn help us heal and move forward progressively.”

Stay up to date with BCB’s year-round digital hub, Infused365. This platform was designed for the bar and beverage industry, with hopes to offer knowledge, find financial support, learn job opportunities, and create a space for individuals to facilitate connections.

Visit BCB’s website for more information.

The post Check Out Who’s Attending Bar Convent Brooklyn this August appeared first on Chilled Magazine.

Source: Mixology News

While there are far more options today than even two years ago, making your own Falernum for tropical cocktails allows you more control over the spice levels, sweetness, and even ABV of your final product.

Almonds

Before we get into the how-to, Falernum may not be something every bartender recognizes. If your program doesn’t cover Tiki, it’s likely not on your radar. Made using almonds and a range of spices, Falernum is a lightly creamy, slightly spiced flavoring made into either a syrup or cordial. When used in cocktails or mocktails, it has a dynamic flavor profile that adds tons of depth and drama.

With so many options currently available, you might be wondering why make your own? The answer is two-fold, decreased sweetness and increased freshness. Most of the spices used in Falernum are best when they’re fresh. Ginger and lime juice lose their brightness and freshness when bottled. Likewise, many bottled options will have more sweetness than you might want. Making your own gives you complete control over how much sugar, what spices, and how much or how little alcohol is involved.

That said, if you’re working at a bar without many cocktails that use Falernum, bottled options make much more sense for efficiency. Plenty of brands make high-quality options; one of our current favorites is made by The Bitter Truth. It’s also worth noting that any time you make your own ingredients you can’t guarantee consistency the same way a bottled option can.

Blue Hawaiian

Falernum

Ingredients:

• 1 1/2 Cup Almonds
• 1/2 Cup Fresh Ginger
• 2 Limes Juiced and Zested
• 1 tbsp. Whole Clove
• 1 tbsp. Whole Allspice
• 4 Cinnamon Sticks
• Overproof Rum of Choice
• Rich Simple Syrup

Preparation: Lightly chop almonds and toast on a sheet pan with the spices. Set aside to cool. Roughly chop ginger and prepare limes. In a sanitized, non-reactive container add almonds, ginger, spices, lime zest and juice, as well as enough rum to cover. Set aside in a cool, dark place for at least 24 hours. Double strain into a fresh container and discard solids. Make a rich syrup using preferred sugar to water ratio and once cool, mix in equal parts with the infused rum. Refrigerate for 24 hours before use.

The post Why Homemade Falernum is Better in Tiki Cocktails. Here’s Our DIY Recipe. appeared first on Chilled Magazine.

Source: Mixology News

Ever heard of the Milano cocktail? Blame James Bond.

If political parties could mix as well as these two liqueurs from two different cities in Italy, utopia would probably have been achieved by now. Equal parts Cinzano sweet vermouth from Milan and Campari from Turin, the bittersweet cocktail was originally the Milano-Torino (Mi-To for short—apparently, we’re not the first generation to communicate in acronyms, after all).

According to legend, it was invented in Milan at the fashionable Caffee Camparino— owned by Campari founder Gaspare Campari—in the 1860s. And like many bitter liqueurs, it was served before dinner on ice with an orange or lemon wedge. And this is what spawned all those other bright red cocktails we love, according to vermouth expert and bartender Giuseppe Gallo. It’s “the king of aperitivo cocktails,” he said during a Milano-Torino cocktail demo on chef Jamie Oliver’s show.

Speaking of classic Italian liqueur cocktails, such as a Spritz or a Negroni, this is why you’ve probably never heard of the Milano before. Rare is the occasion you’ll see it on a cocktail menu. Now and then, you’ll see a version of the Milano on an Italian bitter-centric cocktail menu, such as Ponte, chef Scott Conant’s new Italian restaurant in Los Angeles.

In the world of elaborate cocktails with a plethora of ingredients, maybe the Mi-To was just too simple and never had a revival like the others. Or James Bond could be the culprit of squashing its modern-day existence.

You see, when Prohibition happened, many U.S. citizens fled. And for those who like to drink, what better place to land than Italy? Apparently, Americans began requesting the trendy Milano-Torino to be topped off with soda water. Was the strange, pucker-inducing elixir too strong for the American palate? Most likely, yes. Thus, the Italians started calling the soda version an “Americano.” That’s Amore, all right.

And the Americano was further cemented in U.S. cocktail history when it became the very first drink James Bond ever ordered in Casino Royale, the first novel of the series.

This passage, from Ian Fleming, illuminates how to drink in a French cafe—that is, if you’re an international spy:

“James Bond had his first drink of the evening at Fouquet’s. It was not a solid drink. One cannot drink seriously in French cafés. Out of doors on a pavement in the sun is no place for vodka or whisky or gin. A fine a l’eau is fairly serious, but it intoxicates without tasting very good. A quart de champagne or a champagne à l’orange is all right before luncheon, but in the evening, one quart leads to another quart, and a bottle of indifferent champagne is a bad foundation for the night. Pernod is possible, but it should be drunk in company, and anyway, Bond had never liked the stuff because its licorice taste reminded him of his childhood. No, in cafés, you have to drink the least offensive of the musical comedy drinks that go with them, and Bond always had the same thing–an Americano–Bitter Campari, Cinzano, a large slice of lemon peel and soda. For the soda, he always specified Perrier, for in his opinion expensive soda water was the cheapest way to improve a poor drink.”

Even if the Milano-Torino or its American kin aren’t the most serious drinks, they are satisfying—even if you have to go catch the bad guy afterward.

Try one out for yourself with this recipe.

Milano Torino Cocktail

Milano Torino Cocktail 

Ingredients:

• 2 oz. Campari
• 2 oz. Sweet Vermouth
• Orange slice (for garnish)

Preparation: Pour ingredients into an ice-filled glass, stir, and garnish.  

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

Source: Mixology News

Five centuries of production have helped Maraska become one of the most well-known names in liqueur around the world, but there’s more to the brand than just their original Maraschino.

Maraska’s line operates out of Zadar, Croatia, a region known for its unique type of cherry that can only be grown in the specific climate of the area. Maraska has its own cherry orchard with over

Maraska Maraschino Cocktail Cherries

100,000 trees, and built a modern production facility in 2006 to help keep up with demand. The culmination of these efforts has made the brand well known worldwide for its premium, affordable spirits.

The brand has a sizable portfolio of highly unique spirits. Each offers a wide range of flavors that make them highly valuable to creative bartenders. The Maraschino Liqueur can add a dramatic level of depth and complexity to any cocktail when used in a small 1/4 to 1/2 oz. pour. It’s also less sweet than many of its competitors which makes it much more versatile.

Maraska Maraschino Liqueur

Along with Maraska Maraschino, bartenders should get to know a few of the line’s other spirits. Maraska Kosher Wishniak, for instance, is another style of cherry liqueur. Instead of being clear, it has a deep crimson hue and a slightly sweet profile. Wichniak can be sipped alone as a dessert liqueur or used in cocktails where cherry color and flavor are desirable. Maraska’s Pelinkovak is a deeply herbaceous spirit made from a range of herbs and herbal extracts using a centuries-old recipe that can be used in place of amaro. Another alternative for amaro or vermouth, Orahovac is a bitter green walnut spirit made from unripened nuts. The spirit has an herbal and bitter quality that is balanced by its lightly sweet nutty notes that make it an interesting ingredient in cocktails like a Manhattan.

Nutty Manhattan

Ingredients: 

• 2 1/2 oz. Ruddell’s Mill Kentucky Bourbon
• 1 oz. Maraska Orahovac

Preparation: Chill and serve up. Garnish with a Maraska Maraschino Cherry.

Aviation

Ingredients: 

• 2 oz. The Bitter Truth Pink Gin
• 1/2 oz. Maraska Maraschino Liqueur
• 1/4 oz. Violet Liqueur
• 1/4 oz. Fresh Lemon Juice

Preparation: Chill and serve up. Garnish with a Maraska Maraschino Cherry.

Croatian Mule

Ingredients: 

• 3/4 oz. Maraska Pelinkovac
• 3/4 oz. Gin
• 4 oz. Ginger Beer

Preparation: Build in a copper mug with crushed ice.

The post The 500-Year-Old Spirit Brand Bartenders Need To Know appeared first on Chilled Magazine.

Source: Mixology News

Summer is here, and it’s time for refreshing, light and sparkling cocktails with plenty of summer flavor.

Ditch your classic mimosa and spritz for something a little different this summer. Sparkling wine is a summer favorite for a reason – it’s refreshing flavors and fizz can pair with a wide range of flavors, and when used in a cocktail there’s a lot of wiggle room with the ABV. We’ve rounded up three of our current favorite flavor pairings for bubbly to help get your creative juices flowing.

Vanilla Rose Syrup

The combination of vanilla and rose can come off as overly saccharine, but when mixed with light hand into a dry sparkling wine it opens into a refreshing flavor perfect for summer. The floral syrup is not only perfect for sparkling wines, but low and no ABV drinks as well.

Vanilla Rose Syrup

Vanilla Rose Syrup

Ingredients:

• 2 Cups White Sugar
• 2 Cups Rose Water
• 2 Tsp Vanilla Extract

Optional – pink food coloring, 3-4 hibiscus petals, or small cube of beet for color

Preparation: Combine sugar and water in a small pot and simmer until sugar dissolves and the liquid reduces. Add vanilla and stir. If a pink hue is desired add food coloring of choice. If opting for a natural color, note that the hibiscus may add light citrus notes while the beets may add earthiness.

The Perfect Purée of Napa Valley – Yuzu Luxe Sour

The Perfect Purée of Napa Valley – Yuzu Luxe Sour

When paired with a dry prosecco and a few other ingredients The Perfect Purée’s Yuzu Luxe Sour mix creates a dynamic and refreshing drink perfect for this summer’s yuzu craze. Aromatic botanicals of makrut lime and lemongrass compliment the tart flavor of lemongrass to create a complex flavor that pairs well with sparkling wines that have fruity notes and decent acidity.

5 Year Fizz

5 Year Fizz

By Jonathan Pogash

Ingredients:

• 1/2 oz. St. Elder Natural Elderflower Liqueur
• 3 oz. Bolla Prosecco
• 1 oz. The Perfect Purée Pink Guava Puree, thawed
• 1/2 oz. The Perfect Puree Yuzu Luxe Sour blend, thawed

Preparation: Gently stir ingredients together with ice and strain into martini glass. Garnish with lavender sprig.

Sorbet Punch

Perhaps one of the simplest ways to amp up your sparkling wine is just a scoop of sorbet and a few garnishes. Not only can you share the sorbet with your kitchen to decrease new ingredients, but you can have as many or as interesting flavors as you’d like. Not to mention, if you’re working in a facility that can make its own sorbet, it’s a great way to reduce food waste as sorbet is another way to use up produce that’s past its prime.

Raspberry Sorbet Punch

Raspberry Sorbet Punch

Ingredients:

• Sparkling Wine
• 1/2 oz. Limoncello
• 1 Small Scoops Raspberry Sorbet
• Mint for Garnish

Preparation: In a glass of choice place sorbet and pour chilled limoncello and prosecco over top. Garnish with a few slapped mint leaves and some fresh raspberries.

The post 3 Ways To Upgrade Your Summer Sparkling Wine Cocktails appeared first on Chilled Magazine.

Source: Mixology News

When you’re crafting a simple, minimal cocktail every ingredient, and every step you take becomes that much more important.

While they may not have the same visual impact as their maximalist cousins, perfecting simple cocktails is one of the most important things a bartender can learn. Each ingredient in a minimalist cocktail plays a pivotal role – from the ice, to the mixing method, to the glassware to the actual ingredients – every little aspect impacts the final taste.

So, how does a new bartender perfect mixing a simple cocktail? Practice, practice, practice. Explore how small changes in quantities of ingredients change the flavor and attune your palate to degrees of difference. If you use a citrus spiral versus a swath the amount of oil and exposed pith will create subtle changes due to the amount of surface area exposed. Likewise, good quality ice over ice made from tap water, as well as dilution due to shaking over stirring, will both have a surprising impact on the final cocktail.

Knowing how small differences affect the resulting mix can help you adjust each of your cocktails to make a highly controlled final product. Plenty of bartenders can create complex drinks with elaborate garnishes, and do so beautifully, but far less truly master the art of minimalism.

To help you get started on doing more with less, try crafting multiple versions of classic cocktails (like the ones below) with minor changes. As you see how each change affects the final drink take notes to give yourself a good way to compare over time.

Classic Old Fashioned

Chilled Old Fashioned

Ingredients:

• 2 oz. Good Quality Rye or Bourbon
• 1/2 tsp. Sugar
• 2 dashes Angostura Bitters

Preparation: Add the sugar and bitters to a rocks glass and lightly muddle. Add the bourbon and ice and gently stir to combine. Express an orange peel over the glass and use as garnish.

Classic Martini

The Martini

Ingredients: 

• 2 1/2 oz. Gin or Vodka
• 1/2 oz. Dry Vermouth
• Ice
• Lemon Peel or Olives

Preparation: Chill the Martini glass before serving by placing it in the freezer. Place the gin or vodka and dry vermouth into a mixing glass. Add ice and stir for 30 seconds. Strain the mixture into your chilled Martini glass and garnish with a lemon peel or olive. 

Tip: Pinch the back of the lemon peel over the Martini. Rub the peel around the rim of the glass then drop it in. 

Chilled’s Classic Negroni

Chilled’s Classic Negroni

Ingredients:

• 1 oz. Gin
• 1 oz. Campari
• 1 oz. Sweet Vermouth
• Orange Twist (for Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir until chilled and strain into a rocks glass with fresh ice. Express an orange peel over the top of the drink and drop it in as a garnish.

The post How To Mix Minimalist Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Created by Stephanie Kingman, The Earhart is part homage to a pre-prohibition, gin-based cocktail called – The Aviation, now with a nod to aviator, Amelia!

“It’s beautiful soft purple color comes from the use of Creme di Violette liqueur, adding a touch of floral sweetness that perfectly complements the watermelon gin.”

The Aviation

The Aviation

Ingredients:

• 1 1/2 oz. House-Infused Watermelon Gin*
• 1/2 oz. Créme Di Violette liqueur
• 1 oz. Sweetend Lemon Juice
• 3/4 oz. Aquafaba
• Bordeaux cherries

Preparation: Add all ingredients together and shake well with ice for 45 seconds. Strain into martini glass and garish with Bordeaux cherries.

*Watermelon Infused Gin

Cut rind and pith from watermelon. Add 1lbs of cut watermelon to jar. Fill jar with London-style gin. Let sit in refrigerator for 3-5 days. Strain and serve.

The post Drink of the Week: The Parish Earhart appeared first on Chilled Magazine.

Source: Mixology News