June 2021

Inspired by the history and flavors of the Ancient Spice Route, Opihr Gin is the brand you need to know this World Gin Day.

Inspired by the legendary region called Ophir, the brand carries four distinct expressions that highlight the spices and flavors found along the Spice Route. Each bottle is inspired by a particular area along the route which traveled from Europe all the way to the Western coast of Japan. After ingredients are sourced, they all travel back to England to the oldest still operating distillery in the country.

This World Gin Day, get to know the brand and its expressions and mix up a totally unique gin cocktail.

Opihr – London Dry Gin

This highly perfumed gin opens with notes of cumin and cardamom that create a warm and earthy opening for light and floral grapefruit peel. The London Dry Gin starts with a range of hand-picked botanicals including Tellicherry black pepper, coriander, and spicy cubeb berries. The result is a warm mouthfeel with soft camphor and some sweetness.

Opihr – European Edition

This bold and savory spirit is inspired by Venice and the Italian love of cascarilla bark, which was traditionally used to create bitter, vermouth, and tonics. The expression starts with a base of the Brand’s London Dry Gin balanced with myrrh and cascarilla bark that creates a savory note followed by burnt orange and bitter notes.

Opihr – Arabian Edition

Inspired by the flavors of Iran and ancient Persia, Opihr’s Black Lemon expression has soft perfume notes that open with soft camphor leading into bursts of citrus and spice. The richly intense expression’s bold citrus and spice flavors come from black lemons, or ‘loomi’ and Timut peppers.

Opihr – Far East Edition

Perfect for savory cocktails like a Red Snapper, the Far East Edition features flavor profiles with heat and spice. Warming Szechuan pepper and smoky ajwain take the leading notes in this unique expression. Subtle flavors of lemon thyme and lavender round out the spirit for an intense, bright mouthfeel.

Opihr Gin & Ginger

Gin & Ginger Ale

Ingredients:

• 1 1/2 oz. Opihr Spiced London Dry Gin
• Premium Ginger Ale
• Chilli or slice of ginger to garnish

Preparation: Build in our globe glass (or Collins glass) with ice. Stir down and garnish with a slice of chilli.

Spiced Red Snapper

Ingredients:

• 1 1/2 oz. Opihr Far East Gin
• 2 1/2 oz. Tomato juice
• 4 dashes Worcester sauce
• 2 dashes Tabasco
• 1/2 oz. Lemon juice
• 1/4 oz. Olive brine
• Dash Black pepper
• Lemongrass garnish

Preparation: Build in Collins (or similar glass) with ice. Stir down and squeeze over lemon. Season with salt and pepper. Garnish with lemongrass.

Spiced Daiquiri

Ingredients:

• 1 1/3 oz. Opihr Arabian Gin
• 1/3 oz. Kaffir lime leaf liqueur
• 1/2 oz. Lime juice
• 2/3 oz. Sugar syrup

Preparation: Shake over ice and double strain into coupette. Garnish with bay leaf.

Spiced Negroni

Ingredients:

• 1 1/4 oz. Opihr European Gin
• 3/4 oz.  Sweet vermouth
• 3/4 oz. Campari
• Orange peel garnish

Preparation: Stir down. Serve over ice in rocks glass. Garnish with orange peel.

The post Sip Across The Ancient Spice Route this World Gin Day appeared first on Chilled Magazine.

Source: Mixology News

As we head into the weekend and approach World Gin Day, Chilled is bringing you four gin cocktails using Stray Dog Wild Gin.

Born in the untamed countryside of Greece, all of Stray Dog Gins’ wild botanicals are grown and hand-foraged here. With the idea to capture a moment in a bottle, Stray Dog embodies the feeling of being free and letting life unfold naturally.  It’s the perfect gin to celebrate this world holiday. Each one of these cocktails has a delicious food pairing that will complement the cocktail.

Sip on one of these four gin cocktails as we dive into the summer weekend and celebrate World Gin Day.

“The Greek Story”

“The Greek Story”

Ingredients:

• 2 oz. Stray Dog Gin
• 1/2 oz. Simple Syrup
• 1/2 oz. Cointreau
• 1/2 Lemon Squeezed

Preparation: Shake with ice and strain into Collins glass with ice. Top with your favorite Greek red wine.

Food pairing: The dish we would pair this cocktail with is our Shrimp Souvlaki Platter.

Cocktail from: Kostas Lazanas – Onassis Rockwall TX

Viper Sounds

Viper Sounds

Ingredients:

• 1 3/4 oz. Stray Dog Gin
• 1/4 oz. Giffard Peche de Vigne
• 3/4 oz. Lime Juice
• 1/2 oz. Miso Honey

Preparation: Shaken, served up in a coupe.

Food pairing: Pairs beautifully with the TEAR & SHARE HAMACHI TARTARE: Avocado, Pears, Cilantro, Macadamia Nuts, Aleppo Pepper, Nori

Cocktail from: Brian Evans – Sunday in Brooklyn NY

Ramped Up Gibson

Ramped Up Gibson

Ingredients:

• 1 oz. Ramp Greens-Infused Stray Dog Gin
• 1 oz. Stray Dog Gin
• 1 oz. Lustau Blanco
• 1/4 oz. Brine*

Preparation: Garnish with a pickled ramp, express lemon oil and discard

*Homemade Brine

Ingredients:

• 2 cups Champagne Vinegar
• 1 1/2 cups Water
• 1 cup Sugar
• 1 tbsp. salt
• 1/4 tsp. Red Pepper Flakes
• 5-6 fresh Bay Leaves
• 3 tsp. Fennel Seeds
• 2 tsp. Black Peppercorns

Preparation: Combine all ingredients (sans ramps) and bring to a boil. Add ramps and boil for one minute. Remove pot from heat and strain ramps into a jar/container with a lid (but wait to cover until cool). Allow brine to cool before storing in a separate jar/container and refrigerate overnight. Strain spices/herbs the next day and combine ramps to the brine. Keep for four weeks in the refrigerator.

Food pairing: Pairs great with our oyster on the half shell and the crostini plate!

Cocktail from: Erin Cusick – Clover Club NY

Cucumber Detox

Cucumber Detox

Ingredients:

• 1 1/2 oz. Cucumber Water
• 2 1/2 oz. Stray Dog Gin
• 1/2 oz. Mastixa Spirit
• 1/2 oz. Mint Syrup
• 1/2 oz. Lime Juice

Preparation: Combine over ice shake and strain into a chilled coupe or martini glass. Garnish with thin sliced lime wheel and sumac.

Food pairing: Pairs awesome with the Fresh Shucked Oysters and The Cyprian Ceviche

Cocktail from: Constantine Kalandranis – Greek~ish NY

The post Must Mix: Gin Cocktails with Stray Dog Wild Gin appeared first on Chilled Magazine.

Source: Mixology News

Southern Glazer’s Wine & Spirits will be hosting a virtual event open to everyone.

As the first distributor to offer a workshop like this, SGWS will host the Beyond the Bottle Social Media Series on June 21, at 2 p.m. est. They will be discussing the past, present, and future of the beverage industry with some of the SGWS mixologists. The mixologist will cover all of the regional trends and exciting new local producers.

Beyond the Bottle Series

SGWS is a family-owned company and is the world’s pre-eminent distributor of beverage alcohol. This event will be the first time that all of their top mixologist, country-wide, will be together in one forum.

If you want to register for the webinar, click here. After registering, a confirmation email will be sent with further information about joining the webinar.

The post Sign up For the Southern Glazer’s Wine & Spirits Webinar appeared first on Chilled Magazine.

Source: Mixology News

Like many wine varietals, Lambrusco was a victim of the ‘80s. But, this historic Italian grape has been making a comeback; here’s what you need to know.

The name Lambrusco covers a family of over 60 known varietals of grapes that are some of the oldest wine-making grapes known to man. Evidence of their use dates to the bronze age; ancient Etruscans and Romans including Pliny the Elder referenced the grape varietal with the latter documenting it in his Naturalis Historia.

Despite this storied history, the grapes’ reputation took a dramatic hit in the ‘80s (like many wines and alcohols) as makers turned to quantity over quality and American palates went for overly sweet and sparkling flavors. Traditionally, Lambrusco is bottle fermented or at least carefully watched to create either a traditional red or a light, nearly prosecco-like, pale pink lightly fizzing wine. To keep up with American demand for sweetness, makers opted to use bulk fermentation methods in Charmat tanks. The result was a relatively short-lived trend and the varietal earning the title of “Coca-cola of wine.” Today, most vintners are giving their Lambrusco’s a bit more care and crafting dryer, higher alcohol wines that have fresh, balanced acidity.

Light & Dry Lambrusco Varietal image by Kevin Kelly

Get To Know The Grapes

With the 60 varietals, it’s hard to pin down the exact notes to expect with a modern Lambrusco, but many producers are operating out of the Emilia-Romagna and Modena regions where there are six Appellation of Origin areas. The flavor can range from very sweet to very dry and colors can vary from light to deep, purple-toned red. Some of the most common tasting notes include dark cherry, blackberry, and other dark berries with some varietals having floral notes of violet, hints of baking spice, or citrus notes. When aged to full phenolic ripeness expect a wine with an intense perfume and a bright, purple-red hue.

One of the biggest benefits of well-made Lambrusco is that you can pair it with nearly anything. Bolder varietals work well with heavier pasta dishes, cheese, red meat, and olives. Lighter, dryer styles work well with a wide range of foods including charcuterie. In general, Lambrusco works with a wide range of foods thanks to a slightly savory leaning palate.

When serving, opt for white wine glasses or tumblers and keep the wine chilled to 55-60º Fahrenheit. Note that Lambruscos are meant to be enjoyed young, so bottles should be enjoyed quickly rather than stored.

The post Everything You Need To Know About Lambrusco For World Lambrusco Day appeared first on Chilled Magazine.

Source: Mixology News

Father’s Day is almost here.

If you’re stumped on what to get the father figure in your life, Chilled created a gift guide, so you don’t have to stress.

The Father’s Day gift guide is broken up into two categories: Whiskey and Brown Spirits and Gin, Vodka, and More. One of these gifts will make any man extra happy, whether it’s a classic like bourbon or a whiskey or something on the lighter side like gin or vodka.

On that Sunday afternoon in June, one of these spirits will make for great sipping. For those whisky lover dads, the Starward Two Fold Double Grain Whisky is a great choice. This delicate finish whisky won’t disappoint.

Or for that vodka lover father figure, NEFT Vodka will be a hit. The ultra-premium vodka makes for great cocktails. The barrel-like packaging is also an eyecatcher.

Head over to the guide now and get to shopping.

Here is a cocktail to mix up when you get your hands on the bottle.

Two Fold & Tonic

Two-Fold & Tonic

Ingredients:

• 30ml Two-Fold
• Top with Tonic
• Wedge of Ruby Grapefruit

Preparation: Pour whisky over ice. Follow with tonic and garnish.

NEFT Blackberry Habanero Fizz

NEFT Blackberry Habanero Fizz

Ingredients:

• 1 3/4 oz. NEFT Vodka
• 3/4 oz. Blackberry/Blueberry/Tarragon reduction
• 3/4 oz. Lime Juice
• Small Slice Habanero Pepper

Preparation: Shake vigorously over ice and pour into Collins glass. Top with Soda. Garnish with Tarragon sprig & Habanero slice

The post Father’s Day Gift Guide for Easy Shopping appeared first on Chilled Magazine.

Source: Mixology News

Want to network with other bartenders in your area, get a free bottle of booze, show off your cocktail-making knowledge and win cash prizes all in one hour?

Chilled Media debuts Tastings and Trivia, a fun-filled event to bring the bartending community together for an afternoon of spirit tasting, education, and trivia! Each event is an intimate virtual gathering held on Monday afternoons.

Space in events is limited; make sure to sign up below to be first on the list in each market.

Whiskey Tasting

Upcoming Events:

• Las Vegas – June 21st
• Los Angeles – June 28th
• TBA – July 12th

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The post Chilled Media Launches Tastings and Trivia appeared first on Chilled Magazine.

Source: Mixology News

Bar Convent Brooklyn (BCB) is one of the leading international trade fairs for the beverage industry.

BCB will be hosting their in-person event this year on August 17 and 18 at the Brooklyn Expo Center. Bringing together the industry professionals, BCB celebrates the bar and beverage world through education, sharing practices, and promoting business opportunities.

We had the chance to sit down with the Event Director, Jackie Williams, to learn a little more about the two-day event.

Leading Trade Fair BCB

Talk to us a bit about the inspiration behind the BCB conventions. Why was the event started?

BCB was founded in 2007 in Germany. Bar Convent started as a small industry meeting in Berlin and quickly became the leading international bar & beverage trade show. In 2015 Reed Exhibitions acquired the event and set forth to expand the brand globally – including in Brooklyn. Bar Convent Brooklyn’s inaugural year was 2018.

BCB is really about connections – whether that is through education and learning, connecting with people new and old, and through taste – sampling new products and getting inspired. BCB is able to connect them with beverage professionals to create an environment for the exchange of ideas and best practices and building valuable relationships

How has the show evolved since its inception?

The core of BCB Brooklyn has remained the same – craft spirits, education, and networking. We’ve seen solid growth each year – in the number of attendees, exhibitors, and education sessions. We always want to improve the experience for our customers. This year, there will be several noticeable changes – for example – with our health & safety protocols, you’ll see large aisles, increased handwashing stations, more outdoor, space, masks, etc. But you’ll also see some new features to the event.

• With regards to education – we have a new education committee in place dedicated to helping us craft the best content that we’ve ever had – both online and physically.
• Increased diversity, equity, and inclusion. Our brand ambassadors and education committee members play a big part in this. The topics of our education sessions will include conversations about social issues. It’s imperative that we are representative of our industry as a whole.
• We’re launching some pretty awesome BCB Brooklyn merchandise. You can buy this online now and onsite at the event.
• The Infused Saloon – an area showcasing our international customers who can’t make it to the event with us physically this year.

BCB Patrons

What have been some of its greatest hits/moments?

The first year of BCB – the opening day was awesome. Many of our customers have experienced BCB Berlin, but being able to expand it to Brooklyn was definitely a highlight. Bar Convent Brooklyn shares the same core tenets of Bar Convent Berlin with, of course, a Brooklyn flair.  Those coming to the Brooklyn edition will find exhibitors and panels that will make their debut first in Brooklyn, offering an experience that will be unique only to Bar Convent Brooklyn.

In 2019, we had over 350,000 samples (including cocktails) served to attendees. That’s just so cool to say! It’s always great to see and taste new products and hear about new trends – and trust me – I love that – but at the end of the day, nothing beats the community. We can’t wait to get back together in person.

What experience can guests expect this year?

Increased access to food and water. This feedback came through strongly in 2019. quantity of food locations to reduce length of queues and increase the variety of offerings, including healthy options and dietary accommodations. Also, we’ll have plenty of San Pellegrino and Acqua Panna onsite – compliments of Nestlé.

What are you most looking forward to?

Being back together in person. This community thrives on in-person interactions; I can’t wait to see the friends being able to reconnect for the first time in so long and doing business together.

Tell us about the educational component.

Education has always been a huge aspect of BCB. We have our main stage, two demo stages, a taste forum, and Park Street University. The main stage will feature 10 panels. The demo stages will include talks from our exhibitors, and the taste forums will be master-class-style sessions. Park Street University is where you can expect seminars on such topics as packaging design, marketing, and brand management.

The post Q&A with BCB Event Director Jackie Williams appeared first on Chilled Magazine.

Source: Mixology News

A leading producer of all-natural rum has recently announced the newest expression they are bringing to the market.

MEZAN is bringing a new rum to the market. Chiriqui will be imported and distributed by Maruissa Beverages USA, founded in 1992. They are an importer of fine spirits, wines, and sakes.

The molasses-based rum is distilled in Panama, where the terroir and tropical climate are ideal for growing sugar cane. Not only does the distillery use and harvest its own sugar cane, but they also cultivate traditional yeast that preserves specific qualities of the rum. MEZAN Chiriqui is distilled in multi-column stills then aged in second-fill American white oak casks. The liquid gets finished in casks, previously used for Portuguese Moscatel.

MEZAN Chiriqui

MEZAN has been revealing the purest expression of Caribbean rums since 2012. They create natural and unaltered products using a pioneering approach that is in line with consumers valuing transparency. Creating products with no sugar or additives, MEZAN’s philosophy is to offer stand-out rums with a unique flavor profile. The labels are decorated with tropical plants that have been designed by indigenous Panamanian art. The point is to take the consumers on an exotic journey when drinking the rum.

The amber-colored rum has an elegant flavor that is backed by stone fruit and coconut aromas. The woody notes lead you to a spicy and peppery finish. Perfect to be drunk neat or in sophisticated cocktails, MEZAN Chiriqui is now available for purchase.

The post MEZAN Rum Brings Chiriqui to the U.S. Market appeared first on Chilled Magazine.

Source: Mixology News

France is known for its fashion, food, and elegant culture, but did you know what also makes the area well known?

France has spirits that are specially protected and can’t be produced in other regions. Spirits that are protected get recognized by Appellation of Origin Control (AOC). This food labeling term applies to the style, ingredients, and origin of a product.

It’s very known that to produce Cognac, it needs to take place in the Cognac region of France. Same thing as Chardonnay or Armagnac. However, other spirits are like this as well. Let’s explore some of them.

Sugar Cane

Pommeau

This alcoholic drink is made in the north-western region of France. It’s made by mixing apple juice with an apple brandy to yield this mixture that is 16-18% ABV. By mixing two-thirds of unfermented apple juice and one-third of an old-year-old Calvados, it leaves behind a mahogany-like colored liquid. Pommeau has a smooth texture with notes of vanilla, caramel, and often butterscotch. It’s a must-try if visiting France and eating dessert, specifically an apple-based dish.

Pineau des Charentes

Although somewhat uncommon in other places, this fortified wine or apéritif from unfermented grape juice. From there, a Cognac eau-de-vie gets added then it’s matured for at least 18 months, which includes a minimum of 8 months in oak barrels. The dominantly white wine ranges in a 16-22% ABV and the red or rosé Pineau typically is 17%.

A Cliff Along the Coast of Normandy

Rhum Agricole

Somewhat new to the U.S., this rhum is different than those that have been on the market. Rhum Agricole can only be produced from fresh-pressed juice of sugar cane. This process must begin in the fermentation process with a day, or it will spoil. Because of this, it keeps a distinct taste of where it from in France. Agricole is French for agricultural, so it has a grassy and earthy flavor. 

Pays d’Auge

Since 1996, Pays d’Auge has been protected by the AOC. This type of cider needs to be made from 70% bitter and bittersweet apples and has a short maceration process. This produces a medium-dry cider that is clear with golden, orangey gleams. It has a round and balanced sweetness and makes the perfect accompaniment to white meat or fresh cream desserts.

The post Get To Know France’s Lesser-Known AOC appeared first on Chilled Magazine.

Source: Mixology News

Sweet, sour, floral, and tart – yuzu has been taking the culinary world by storm; here’s how to add the bright citrus to your shaker.

The beloved yuzu is native to central China and Tibet where it grows wild. At some point during the Tang dynasty (roughly years 600-900), the fruit was exported to Korea and Japan where it became a staple flavor across cuisine. The fruit is rarely eaten plain, but the zest and juice are used in a wide range of products including alcoholic spirits, vinegars, teas, and both sweet and savory foods. The flavor is often described as being like a blend of mandarin orange and grapefruit which makes it ideal in a range of cocktail and mocktail uses.

Monin – Yuzu Purée

One effective way to add any fruit flavor to cocktails is with the use of fruit purées like the ones from Monin. Their Yuzu Purée adds dramatic sweet and tart yuzu flavor in an easy to pour and store container. Not only does the purée mean you can have a consistent and reliable source of high-quality ingredients, but you can use it in both cocktail and mocktail settings.

Monin – Yuzu Purée

Tsukasabotan – “Yuzu”

Originally established in 1603 as the private brewery of the Sagawa Castle, Tsukasabotan Brewing Company has mastered the art of sake brewing. Their Yuzu bottling drinks more like a liqueur than a traditional sake with less traditional flavor. The rich and sweet expression is bottled at 8% and brewed with 10% yuzu juice. Use it alone as an aperitif or in cocktails for a bold dose of flavor and color.

Tsukasabotan – “Yuzu”

Yuzuri Yuzu Liqueur

The expert team at Kikori Whiskey brings their craftmanship to a new frontier with Yuzuri Yuzu Liqueur. The new spirit is made from 100% locally grown rice and pristine, local groundwater from the Island of Kyushu in Southern Japan. Japanese yuzu is combined with locally grown sugar beets and Australian sugarcane to create a balance of tart and sweet before being bottled at 60 proof.

Yuzuri Yuzu Liqueur

The Japanese Bitters – Yuzu

Manufacturer and brand owner Yuki Yamazaki worked with gin brands before starting The Japanese Bitters; his work in the industry led him to realize there was space in the market for a high-end bitter line in traditional Japanese flavors. His team uses a sous vide method to extract flavors more effectively. Their yuzu flavor is made with yuzu purchased directly from farmers in the Tokushima prefecture.

The Japanese Bitters – Yuzu

Sake Miyakobijin Shuzo Yoigokochi Yuzu

Yamahai Junmai sake is mixed with whole Yuzu fruit juice and a little bit of sugar to create a bright and refreshing spirit. The slow-brewing method of Yamahai is an old-fashioned style of sake production that allows lactic acid to form naturally creating a light astringency and complex, earthy flavors. The bone-dry spirit works wonderfully in cocktails, on the rocks, or with a splash of seltzer.

Sake Miyakobijin Shuzo Yoigokochi Yuzu

The post 5 Ways To Add Yuzu To Your Next Cocktail appeared first on Chilled Magazine.

Source: Mixology News