July 2021

If you’ve ever cleaned out your home bar or bar back and realized you have a bottle of opened wine that has now gone bad, you’re not alone.

We’ve heard it all before that wine gets better with age. However, most inexpensive wines should be drunk within two years of bottling. Other factors can speed up this process, like light and heat. Whenever storing wine, it’s best to keep it in a cool and dry environment to prevent any quality change.

But what happens if you have an opened bottle, but the wine inside has spoiled? There are many ways to repurpose leftover wine. We have rounded up five ways to reuse wine so you can eliminate waste.

Consuming wine that has gone bad isn’t dangerous or harmful, but the taste will be off. Typically, with most wines, it’s recommended to be consumed within a week of opening. The more oxygen that gets to the product, the faster it will age. The taste can range when it’s expired, but if the wine has a strong vinegar or nutty flavor, chances are it has been opened for too long.

Here are five of our favorite ways to reuse wine that’s been leftover.

Make Wine Vinegar

This process is a simple and easy way to reuse leftover wine. Add vinegar and wine to a glass jar. Cover the opening with a paper towel and then add the top back onto the jar. Stir the mixture once every day and after a week, give it a taste. Continue to add leftover wine until the desired flavor is achieved. Using vinegar in cocktail making might seem taboo, but the wine vinegar will add depth and bright acidity to a drink.

Freeze It

If you know that the opened bottle of wine isn’t getting consumed, freeze it. Add your wine to ice cube containers and store it in the freezer until needed. These ice cubes are convenient for making Frosé or any wine slushies on the bar menu. There are so many frozen wine cocktails that can be made from freezing your leftover wine.

Dark Horse Frosé

Dark Horse Frosé

Make Jelly

Turning leftover wine into a jelly? It’s not as crazy as it seems. Jelly can add depth to cocktails. During the fall and winter months, this will be a hit. Jelly or marmalades give a nice mouthfeel to cocktails. They also provide a sweet taste to the drink, and because they often have citrus, they offer an acid component.

Compost

As bars begin to make more strides to be sustainable, they have started to compost their vegetable and food scraps. An easy way to reuse leftover wine is by adding it to your compost pile. This doesn’t need to be a large amount, but adding a little leftover wine can delay bacteria growth.

Make Sangria

This classic summertime beverage is a delicious way to use leftover wine. The nice thing about sangria is there are tons of ways to make it. It can be either red or white, with the addition of fruits, herbs, and other liquors. Here is one of our favorite sangria recipes that you can make with that leftover bottle.

Samuel Adams Summer Ale Sangria

Samuel Adams Summer Ale Sangria

The post 5 Clever Tips for Unused Wine appeared first on Chilled Magazine.

Source: Mixology News

Dancing Goat Distillery has begun its phased reopening after a year of closure due to covid and a significant expansion project.

July 8^th marked the re-opening of doors at the Dancing Goat facility. The makers of award-winning Death’s Door Gin and Limousin Rye Whiskey opened the doors to their tasting room and gift shop. This was the first in a phased opening that will lead to the opening of tours and distilling classes later this year.

Dancing Goat Spirit Line

“We want to thank Dancing Goat Distillery fans for your patience and support over the past year. We are very excited to have everyone be able to come back and enjoy and experience the Dancing Goat Distillery and its products.”
– Nick Maas, VP of distilling and innovation at Dancing Goat Distillery

Dancing Goat Distillery

Guests can expect to taste the Distillery’s line of Limousin Rye, Death’s Door Gin as well as a range of brands exclusively available on site. Moving forward, the tasting room will focus exclusively on education – with guest tastings led by spirits experts.

The Dancing Goat Distillery Tasting Room and Gift Shop is located at 909 Vineyard Drive, Cambridge, WI 53523. Hours are Thursdays and Fridays from 2:00 -6:00, Saturdays, Noon – 6:00 and on Sundays, Noon – 4:00.

The post Dancing Goat Distillery Begins Phased Reopening appeared first on Chilled Magazine.

Source: Mixology News

Fresh herbs and flowers are always a simple and stunning way to garnish a drink, but with so many types of edible flowers, there are a few you might have missed.

Lavender, orchids, nasturtium, and rosemary – all of these are common edible plants used in cocktail garnishes, but there are so many other plants you can choose from to create something that looks and tastes fantastic. It’s important to note that when sourcing flowers for garnishes, make sure they are pesticide-free or food grade. Not all flowers are grown for consumption, after all. If foraging or growing your own flowers and herbs, avoid pesticides when possible and plant away from the roadside where exhaust may affect the taste of the blooms. Additionally, make sure your menu has an allergy warning. While most flowers are not a common allergy threat, you can never be too safe. We’re starting with a few flowers and herbs that are easy to find so that you can get to your next cocktail ASAP!

Bee Balm

This member of the mint family is also known as wild bergamot and can be used in a range of ways. Both the leaves and flowers are edible. The flowers can be incredibly dramatic and abstract in appearance and range in color from red to purple and pink. While the leaves have a bergamot flavor, the flowers have notes of citrus, mint, and oregano.

Bee Balm

Allium Flowers

If you’re working with a savory cocktail that needs a floral touch, look to flowers from the allium family. Chives, garlic, and leeks all produce edible flowers. Chive flowers are particularly fun and can be used as an understated garnish on a Bloody Mary or a savory martini.

Chive Flowers

Linden

The small and highly fragrant flowers of the linden tree come in small clusters that make them unique for a garnish. Linden only blooms for a short period in late spring, but the scent and flavor are dramatic and reminiscent of honey. When used as a garnish on a cocktail, it can create a dramatic sensorial experience and bring out the sweet and floral notes.

Linden Flowers

Clover

Both small white clover and large red clover flowers are edible, but be sure to acquire them from areas away from roads and away from where any pesticides may be sprayed. The flowers can be lightly sweet with an anise-like flavor and a lightly floral and grassy scent.

Red Clover

Fuchsia

A flower as dramatic looking as fuchsia seems like it shouldn’t be edible, but both the flowers and berries of the plant are edible, although not incredibly tasty. The flowers tend to be slightly acidic, but when floating in a cocktail, it will not alter the flavor.

Fuschia in Bloom

The post The Daily Garnish: 5 Flowers To Use In Your Next Cocktail appeared first on Chilled Magazine.

Source: Mixology News

If you’ve ever been to the Jersey Shore, you know the feeling of walking on the boardwalk, the ocean right there.

While Atlantic City is known for big casinos and gambling, there are a ton of cocktail bars that are worth visiting. Next time you’re heading to the beach in Atlantic City for a weekend getaway, a bachelorette party, or just want to know the cocktail bars that are worth checking out, we have rounded up our favorites.

Gypsy Bar

Located in the Borgata hotel, Gypsy Bar is an electric tequila bar that often hosts live music. The bar offers more than just tequila, but this is an agave lover’s dream. The bar can host parties up to 215 people if you’re holding a gathering. Between their causal bar vibe and over 100 tequilas to taste, you won’t want to leave.

Gypsy Bar

Cuba Libre

This bar is all about the Mojitos! They offer this classic drink in nine different variations with the addition of Nojitos — their non-alcoholic beverages. The entire restaurant is Latin-inspired with salsa dances, robust cuisine, and the rest of their cocktail menu. The rum bar wants to provide hope for the future of the treasured island nation. Cuba Libre, which means “a free Cuba,” is providing an escape for guests through culture, food, and beverage.

Cuba Libre

The VÜE

The VÜE Rooftop Bar, one of the only rooftop bar and restaurants with an Atlantic Ocean view. This bar has a 360-degree view of the city and the famous boardwalk, making it a great place to hang out and sit under the purple lights. The full-service bar offers a wide variety of food including, their award-wining wings, tacos, burgers, flatbreads, and more. Enjoy it all with one of their handcrafted cocktails from their Nucky’s Tea to their Coconutty Mojito.

The VÜE

Borgata Beer Garden

This outdoor bar is a must-visit. Every weekend, they have live music that includes the region’s top dj’s and performers. The food menu consists of classics like New England Lobster Rolls and Fried Chicken Tenders. Enjoy all of that with one of their frozen cocktails, like the Mango Margarita. The red lounge chairs surround the large inground pool — it’s the perfect oasis.

Borgata Beer Garden

The post 4 Bars to Visit in Atlantic City appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Bastille Day and all things French spirits with three cocktails made by bartenders as part of our Countdown to Bastille Day with Heavenly Spirits!

Importer and distributor of exceptional French alcohol, Heavenly Spirits, teamed up with bartenders from the Chilled 100 to create a collection of stunning cocktails showcasing the versatility of the spirits of France. To celebrate Bastille Day, we’re sharing the last two bartenders who participated in the exciting countdown. Zee Zammit of Atlanta, used Du Peyrat Cognac Organic Selection and Marie Duffau Bas Armagnac Napoleon to create her two cocktails. Nick Zerance of Denver, used Delord’s stunning Blanche Armagnac and Bastille 1789 Whisky to create his new classic, Last Dream of the Soul.

Since 1705 the family of Distillerie du Peyrat has been distilling cognac. Owner Jean-François Rault had been working with larger brands before deciding to begin his own venture – producing organic cognac. The house creates just over 160,000 bottles of their subtle and fruity cognac a year. The brand takes sustainability seriously and has a range of initiatives, including the use of solar power to supplement their electrical needs.

In 2005 France approved a new Appellation d’Origine Controlée (AOC) for Blanche Armagnac. Delord Blanche Armagnac is an excellent example of the new designation with a rich, fruity, and rounded palate that works in a range of uses. The expression pairs well with a wide range of flavors, including caviar, smoked fish, and desserts like lemon tarts.

Using a mix of 70% Ugni blanc, 20% Baco, 5% Colombard, and 5% Folle Blanche grapes, the Delord Armagnac house has had centuries of success creating beloved spirits. The Armagnacs were sold under the two names, Delord and Marie Duffau, each name taken from a grandmother of the family. Their Marie Duffau Bas Armagnac Napoléon expression has notes of cocoa, cake batter, vanilla, and orange rind. The spirit is aged for a minimum of six years and has a soft, tannic finish that plays well in a wide range of cocktails.

The Daucourt family has been creating spirits for the last four generations. After getting inspiration from their Irish mother, Jean-Marc, Edouard, and Charles Daucourt were inspired to start making whisky. As one of the first makers in the new category, Bastille 1789 creates a French Blended and a Single Malt both using a 150-year-old cultured yeast strain. Nick used the blended in his cocktail, playing up the notes of dried apricot, orange marmalade, and gingerbread.

The Wildflower Sour

By Zee Zammit of Atlanta, GA

Ingredients:

• 2 oz. Du Peyrat Cognac Organic Selection
• 1/2 oz. Orange Juice
• 1/2 oz. Wild Flower Honey Syrup
• top with Soda

Preparation: Shake first three ingredients until cold, strain over a large ice cube in a rocks glass. Garnish with a dehydrated blood orange wheel.

Transport

By Zee Zammit of Atlanta, GA

Ingredients:

• 2 oz. Marie Duffau Bas Napoleon Armagnac
• 3/4 oz. Lemon/ Orange Juice
• 3/4 oz. Triple Sec

Preparation: Dip half the rim of a Nick and Nora glass in honey and raw sugar. Shake ingredients with ice and strain. Garnish with a large lemon twist.

Last Dream of the Soul

Last Dream of the Soul

By Nick Zerance of Denver, CO

Ingredients:

• 1 1/4 oz. Bastille 1789 French Blended Whiskey
• 3/4 oz. Delord Blanche Armagnac
• 1/4 oz. Lavender Vanilla Syrup
• 3/4 oz. Fresh Lemon Juice
• dash of Peychaud’s Bitters
• spray of Absinthe

Preparation: Add your bitters, syrup and lemon juice to your shaking tin then add your spirits. Fill tin with ice and give a vigorous shake. Strain over fresh ice, spray the top with absinthe and garnish with an expressed lemon peel and an edible flower.


The post 3 French Cocktails to Celebrate Bastille Day  appeared first on Chilled Magazine.

Source: Mixology News

Bartender Miguel Salehi’s role with Santa Teresa Rum was a lifetime in the making, we caught up with him to learn the story of how he found his place with the brand.

Miguel Salehi started bartending for the first time while at college in South Carolina, but it wasn’t until he moved to New York City that bartending became a true career.

“I was actually working for a menswear company in the fashion industry in New York, and it wasn’t really for me. I just picked up a job bartending again,0 to pay my bills and stuff and re-fell in love with bartending in New York. This was at a time where there was really a renaissance going on in the cocktail scene.”
– Miguel Salehi

After about six months working in New York City, Salehi moved to San Francisco to be closer to family and began bartending with his twin brother.

Miguel Salehi

One of the key factors to Salehi’s rapid growth behind the bar he credits to the sense of playful competition he had while working with his twin, “There’s a certain drive and ego that exists between my brother and I,” he shared.

“It’s not necessarily competitive against each other, but it’s like we both are proud of each other, and we expect the best of each other, and we expect to try to be the best at whatever we’re trying to do. That was a catalyst for really fast growth in terms of what we’re doing behind the bar. That coupled with the fact that there’s so many amazing bars and bartenders in San Francisco to draw from you know.”

With his career behind the bar on a fast track, Salehi got a job bartending at San Francisco’s Pacific Cocktail Haven (PCH) under the tutelage of Kevin Diedrich. It was during this time he entered his first cocktail competition – Woodford Reserve’s Manhattan Experience – and won. Salehi had already been in the eyes of Bacardi with his work at PCH, but the national win turned the spotlight on the young bartender.

Miguel’s Mother’s Santa Teresa

When Santa Teresa first approached Salehi, he was caught up with his work at PCH and his videography business, fortunately, the brand persisted. “I went to Smugglers Cove, which is a really famous tiki bar here in San Francisco, and the bartenders there really know their stuff when it comes to rum. Not even just what it tastes like, but also the culture of rum, and what is good versus what is bad, and what is fake and what is real,” shared Salehi, who headed to the bar to try the rum for himself. Not only did the bar have Santa Teresa in stock, but bartender Dane Barca was familiar with the brand and its story and shared with Salehi that it was a really great and honest spirit.

At around this point, Salehi called his mom, who was born in Venezuela, only about a 15-minute drive from Santa Teresa’s estate. Not only did his mother have an old bottle of Santa Teresa on hand in the house that Salehi grew up in, but she shared that Santa Teresa was what you reached for when guests were over. In fact, the family had direct ties to the brand — Salehi’s great-uncle worked for Santa Teresa his entire life and was taken care of by the company until his dying day.

“It’s almost like a family heirloom heritage thing,” explained Salehi, “it’s such a big thing culturally in Venezuela… this (Santa Teresa) is like a piece of home.”

When Salehi took the roll, he started by making a few changes to how the brand was doing business locally. Rather than just working with whatever high-volume bar he could, Salehi started building up education about the brand and working with bartenders and bars that cared about craft. All of his hard work has helped bring the brand into the local spotlight in a way it hadn’t been before. “Because of my trade-focused advocacy, and telling the story of the company and also my reputation that delivers the brand, people see it in a good way.”

“This company, for me, is a part of my family history. It’s a continuation of Venezuelan culture that people don’t know about, it’s my mom, it’s my own ego and pride as well. I know I’ve been able to build this brand pretty successfully in San Francisco. It’s also knowing that the person who’s at the top of it (Santa Teresa) has a mission and has a huge heart, so that’s really what this company is for me. It’s all of those things, and that’s why I’ve been on for so long you know that Brand Ambassadors have a certain shelf-life, and I’ve surpassed it a little bit because I’m just so uniquely stated for this role because of all those reasons.”

The post Becoming Extraordinary With Santa Teresa Brand Ambassador Miguel Salehi appeared first on Chilled Magazine.

Source: Mixology News

July 14 marks National Grand Marnier Day and what better way to celebrate than with the obvious choice?

Grand Marnier’s first distillery was built in 1827 in Neauphle-de-Château — a small city outside of Paris. In 1880, Louis-Alexandre Marnier had the brilliant idea to mix refined French cognac with bitter orange. This particular bitter orange was a rare variety from the Caribbean. It was then that Grand Marnier was born.

Their bottling became iconic — taking inspiration from a traditional cognac still. Its long neck and amber-colored glass is tied with a red ribbon and red wax seal. What’s inside is what truly counts the most. Grand Marnier is a beautiful marriage of fine cognac and bitter orange liqueur. Six generations have carefully protected the brand and passed their savoir-faire onto the next since 1880.

Each of the brands five expressions are crafted with the unique French cognac and exotic orange bitter liqueur. This includes the Cordon Rouge, Louis-Alexandre, Cuvée Du Centenaire, Cuvée 1880, and Cuvée Quintessence.

To celebrate National Grand Marnier Day, here are three cocktails to add to your daily specials.

Grand Margarita

Grand Margarita

Ingredients:

• 3/4 Parts Grand Marnier Cordon Rouge
• 1 1/2 Parts Espolon Reposado
• 3/4 Parts Fresh Lime Juice
• 1/4 Parts Agave Nectar

Garnish:  Lime Wheel. Salt Optional

Preparation: Combine ingredients in a shaker tin, add ice, and shake. Strain into a rocks glass over fresh ice and garnish with a lime wheel.

Carley’s Southern Charm

Carley’s Southern Charm

Ingredients:

• 1 1/2 Parts Grand Marnier Cordon Rouge
• 4 parts Unsweetened Hibiscus Iced Tea

Preparation: Build over ice in a glass and garnish with thinly sliced oranges and fresh mint.

Grand Sangria Blanche

Grand Sangria Blanche

Ingredients:

• 1 part Grand Marnier Cordon Rouge
• 4 parts White Wine (Pinot Grigio)
• 2 Ripe Peaches (pitted and cut into eight wedges)
• 1 Orange, thinly sliced
• 1 Lime, thinly sliced

Preparation: Add all of the ingredients to a punch bowl or pitcher. Refrigerate for 2-4 hours before serving. Serve in a wine glass over ice.

The post 3 Grand Marnier Cocktails appeared first on Chilled Magazine.

Source: Mixology News

After noticing a gap in the liqueur industry, The Bitter Truth decided it was time to take a stab at making their own.

Around 13 years ago, the German company launched its first liqueurs to the market. Founded in 2006, The Bitter Truth attended a show during a visit to the London Bar Show. It was there that the idea of producing cocktail bitters was born, as they were hard to find at the time in Germany, or anywhere for that matter. With 13 bitters flavors, they have become a staple behind the stick.

Stephan Berg and Alexander Hauck

When they first launched their liqueur line, they wanted to bring different and unique flavors to the table. After seeing what bartenders were creating behind the bar and their experience, they were inspired to launch their first flavors including, Apricot Liqueur, Pimento Dram, and Violet Liqueur. Over the years, The Bitter Truth has added more flavors to their portfolio like the Elderflower Liqueur and Golden Falernum, both being very successful additions.

Pink Gin

Perfect for the summer months, Golden Falernum adds a glorious element to any cocktail. This calypso of flavors liqueur has notes of almond, lime, ginger, and vanilla — making it a tasty tropical footing for any cocktail. This golden liquid has a rum base so, its tropical essence comes through with a simple squeeze of lime over ice. Elevate your next Mai Tai or Margarita and use Golden Falernum as the base.

The Bitter Truth didn’t stop at just liqueurs and bitters. The brand had the idea to launch a bottled pink gin cocktail about 12 years ago. “We had a gin made according to our specs and then created custom-built bitters for the gin,” says Brand Creators and Owners Stephan Berg and Alexander Hauck, “The result is a smooth gin with spicy hints of licorice, fennel and caraway and floral head notes of jasmine and hibiscus.”

Golden Falernum

Not only does this pink gin look gorgeous in a glass for the summertime, but it also can be added to any favorite cocktails. Spice up a classic Gin and Tonic and turn it into a wow-factor cocktail. Its gentle mouthfeel allows it to play nice in any gin-based cocktail. The brand offers room for creative freedom when building cocktails.

Both Berg and Hauck are former bartenders, which has led them to develop a brand that bartenders actually want to use and drink. “Every product we developed in the last 15 years was meant to make bartenders’ lives easier—with a focus on all-natural quality ingredients and the best possible practicability of our products. And we hope that everybody tastes the love we put in every single bitter, liqueur, or spirit.”

Here is a cocktail to try using the Golden Falernum.

Royal Bermuda Yacht Club Cocktail

Royal Bermuda Yacht Club Cocktail

Ingredients:

• 8 ml The Bitter Truth Golden Falernum
• 50 ml Barbados Rum
• 15 ml Fresh Lime Juice
• 8 ml Orange Liqueur

Preparation: Shake with ice and strain into a chilled cocktail glass.

The post Summer Cocktails with The Bitter Truth Liqueurs appeared first on Chilled Magazine.

Source: Mixology News

The wine industry has taken on the can world.

As convenience continues to be a driving force in drinking, more and more brands have adapted to this want. Wine brands are starting to go into the canned cocktail world as a way for consumers to drink wine on the go.

We have rounded up five canned wines that not only taste good but are cool and crafty. Maybe so cool and crafty you won’t want to throw them out. Next time you’re looking to sip on your favorite beverage, check out one of these five canned wines.

Nomadica

This sommelier-curated brand not only has gorgeous packaging but it’s filled with high-quality wine. If it’s good enough for a som, then chances are this is a tasty canned wine. Nomadica offers a vegan, low sulfur, and fermented dry wine. It contains no sugar either. They have a Chardonnay, Sparkling White, Sparkling Rosé, Rosé, and a Red Blend to try.

Nomadica

Usual Wines

Offering two canned wines in Yuzu and Guava, these wine spritzers should definitely be at any summer party you’re throwing this year. The fruity yet not overly sweet drinks are approaching canned wine differently. The cans give off a canned cocktail vibe, yet it’s filled with clean, simple ingredients of Brut and fresh juice.

Usual Wines

TYKU

Created in the heart of Nara, Japan, or the birthplace of sake, TYKU released a canned sake wine that is going to help you create refreshing summer cocktails or sip on its own. This seafoam green can contain their Cucumber Junmai sake. It’s gluten-free and five times less acidic than regular wine. Its light and delicate flavors pair perfectly in a margarita, Moscow mule, or even with lemonade.

TYKU

WineSociety

The woman-owned brand has launched grab-and-go-sized canned wines in four expressions: TEMPT, FATE, CHANCE, and CHANCE Bubbles. Each can is designed with a key and in either light pink, white, or black. The packaging is also eco-friendly, which is always a plus. Sip on these stunning cans of wine in Rosé, a Syrah blend, Chardonnay, or Rosé Bubbles. WineSociety believes you shouldn’t have to sacrifice quality over convenience.

Wine Society

Miami Cocktail Company

The Miami Cocktail Company released five spritzes to their roster. With three of them being wine-based, we had to include them. These bright-colored cans are the perfect sipper to throw in your beach bag. With only 110 calories, no sugar, and organic certified, there the perfect wine spritzes to sip on. Try the Sangria Spritz, Bellini Spritz, or the Mimosa Spritz for a delicious summer take on canned wine.

Miami Cocktail Company

The post 5 Canned Wines You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

When the whiskey sour and the mint julep mingle.

One of the best training-wheel cocktails for non-whiskey drinkers is the Whiskey Smash. Made of whiskey, muddled mint, muddled lemon wedges, and simple syrup, the Whiskey Smash is a smooth, refreshing sipper popular in the South, much like its cousin, the Mint Julep.

What defines a smash from a julep? Well, brace yourself for one of those mind-bending booze rules like all bourbon is whiskey, but not all whiskey is bourbon, or all tequilas are mezcal, but not all mezcals are tequilas.

A smash is a julep, but a julep is not always a smash. The difference between the two, primarily, is the muddled fruit. Okay, sure, there’s the julep’s distinctive crushed ice and that stellar silver cup—but recipe-wise, a julep doesn’t require muddled fruit, and a smash does.

One thing is crystal clear. The Whiskey Smash has been making imbibers happy for a very long time, some 200 years now. Most credit its invention to 19th century legendary barkeep Jerry Thomas. But that’s as muddled as the lemon at the bottom of your shaker when making a Whiskey Smash. He does get full credit for the first smash-adjacent print mention (specifically, it was a Julep) in his cocktail book, Bartender’s Guide, also known as Bon Vivant’s Companion in 1862. When the revised version came out in 1887, it included the Whiskey Smash.

By the next year, it appears the smash makes a permanent name for itself as a bona fide classic cocktail category. For example, Harry Johnson’s 1888 Bartender’s Manual includes four smash recipes, like the Old Style Whiskey Smash made with water, sugar, mint, whiskey, and muddled in-season fruits.

And the muddling is where the magic is. You see, the proportions of a Whiskey Smash are almost identical to Rick Dalton’s (the main character in the movie Once Upon a Time in Hollywood) go-to cocktail, the Whiskey Sour. But when the lemon is muddled, you get the bright notes of freshly expressed juice and get the potent essential oils from the lemon peel.

And that’s what makes the Whiskey Smash, well, a smash hit. It’s simple to make, easy to riff on by swapping out the base spirit, type of fruit, or herbs, and it’s downright delicious.

Next time you’re making a drink for someone that says, “Whiskey? Not for me!” try mixing up the classic Whiskey Smash recipe below. Or, try a variation, such as muddled grapefruit or kumquats. They’ll thank you later.

Whiskey Smash

Whiskey Smash

Ingredients:

• 2 oz. Bourbon
• 3/4 oz. Simple Syrup
• 3 Lemon Wedges
• 4 Mint Leaves
• Mint Sprig (for garnish)

Preparation: Muddle lemon and mint in shaker. Add the remaining ingredients; add ice, shake, and double strain into a rock’s glass over ice. Slap a mint sprig on the back of your hand and use it as a garnish.

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

Source: Mixology News