August 2021

For Ashley Akers, becoming a bartender fell into her life.

Originally going to school to study interior architecture, she received a job in Vicenza, Italy as a construction administrator. She realized the job was rather mundane, and exploring the country through wine and food piqued her interest.

She ended up returning to the states, furthering her wine education and knowledge, which led her to a fascination with vermouth and Amari.

“That fascination pushed me toward creating new cocktails using those products as key ingredients, making it a fun project to find a combination of flavors that highlight the unique spirits and allows them to shine through.”
– Ashley Akers

As the beverage director of two of the hottest Italian concepts in Chicago, she knows how to run a successful bar program. She takes a deep dive into the history of regions and draws inspiration from ancient techniques to create killer cocktail lists.

Akers gave us some insight on how to run and create a successful bar program.

Ashley Akers

Tell us about the bar program at your bar.

Osteria Langhe is a Piedmontese-focused establishment with a predominant emphasis on wine. A byproduct of this famous wine region is the creation of many intriguing vermouths, amaro, and grappa options. So for the bar program, I love incorporating these special ingredients into each cocktail, making them the star of the show.

For Testaccio, a Roman-inspired concept that officially opened in early 2021, we’ve taken a bit more of a historical approach. When planning the menu, I referenced a few culinary books from the Ancient Roman Empire, pulling out unique techniques and ingredients that represented the history and tied them into our menu. For example, The Honey Refresher is a modern interpretation of a drink served to weary travelers making their way across the country. While the original was based around wine and heavily seasoned with black pepper and honey, ours has a bourbon base that’s combined with grapefruit juice, black pepper honey simple syrup, and a spritz of black pepper on top for a deep olfactory experience.

Give other bartenders 3-4 tips for running a successful beverage program.

1. Don’t be afraid to fail. Not all recipes will be a success on the first attempt. Know when there’s potential to keep tweaking or when to just move to another idea.
2. Find two recipe “taste testers” on your bar staff — one with a palate similar to yours and with one completely opposite of yours. A balance of opinion when testing cocktails is important since your guests may not have the same preferences as you, but having that feedback can show you how to tweak recipes to accommodate everyone.
3. Keep recipes consistent by having a written copy of each behind the bar. Having exact measurements on hand means that no matter who is on shift, syrups, shrubs, and all drinks will come out as intended.

Tips for Creating a Bar Program

What skills come in handy to succeed at your position?

Communication, creativity, and organization. Every busy day behind the bar comes with its own set of struggles when executing orders to the highest degree and keeping customers satisfied, but being communicative with your team, organized with your methods, and ready for creative problem solving keeps everything moving smoothly.

What inspires the cocktails?

Regional favorites and historical touches, as well as seasonal ingredients all, play a factor in the design of drinks. When creating new cocktails, I also try to match flavor profile and texture with the season. For example, I associate egg whites with blankets and coziness in the winter. The fluffy texture envelopes your whole mouth with a pleasant feeling.

The post Ask a Bartender: How to Run a Successful Bar appeared first on Chilled Magazine.

Source: Mixology News

Dating back to the 16th century, the Whiskey Sour has been making rounds with drinkers looking for a sweet and sour combination.

From helping prevent scurvy to inspiring authors like Fitzgerald and Hemmingway, the Whiskey Sour is an easy to mix cocktail that’s a perfect example of minimalism.

The classic cocktail uses just three ingredients: whiskey, simple syrup, and lemon juice. With its simplicity, quality matters. If the sweet or sour is out of balance the whole drink will be a flop. In fact, the drink fell out of favor due to overly sweet and chemical mixers. That said, when made using a high end, or house made mix it’s easy to see why it’s still a classic.

Mix up a classic to celebrate this National Whiskey Sour Day!

FRESH WHISKEY SOUR

FRESH WHISKEY SOUR

Ingredients: 

• 1 1/2 oz. Whiskey
• 1 oz. Simple Syrup
• 3/4 oz. Fresh Lemon Juice

Preparation: Combine in a shaker with ice, shake well, strain into a rocks glass. Garnish with a slice of lemon, top with Maraschino cherry.

Virgil Kaine’s Turmeric Whiskey Sour

Turmeric Whiskey Sour

Courtesy of Virgil Kaine’s Lowcountry Whiskey

Ingredients:

• 2 oz. Virgil Kaine Robber Baron Rye Whiskey
• 2 oz. Turmeric Sour Mix*

Preparation: Add all ingredients into a shaker with ice and shake for 30 seconds. Strain into your glass of choice on the rocks.

*Turmeric Sour Mix

Ingredients:

• 1 Lime
• 1 Lemon
• 1 inch Piece of Turmeric
• 1/4 cup Pineapple
• 5 splashes of Acid Phosphate
• 3/4 oz. Arabic Gum Syrup

Preparation: Blend all ingredients until smooth and strain through mesh.

Baker’s Sip & Sour

Baker’s Sip & Sour

By New York Mixologist Pamela Wiznitzer

Ingredients:

• 1 3⁄4 parts Baker’s Bourbon
• 1⁄2 part Amaro Averna
• 3⁄4 part Cola Syrup*
• 6 dashes Angostura Bitters
• 3⁄4 part Fresh
• Lemon Juice
• 1 Egg White

Preparation: Combine Baker’s Bourbon, Amaro Averna, Cola Syrup, 3 dashes Angostura Bitters, fresh lemon juice and the egg white in a shaker without ice and shake vigorously. Once shaken, add ice and shake vigorously once more. Strain over fresh ice in a lowball glass and garnish with a lemon peel and three dashes of Angostura Bitters.

*Cola Syrup

Ingredients:

• 1 can or bottle of Craft Cola

Preparation: Pour one can or bottle of craft cola into a pan and heat on low. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency. Remove and allow to cool.

The post 3 Whiskey Sours to Mix Up for Whiskey Sour Day appeared first on Chilled Magazine.

Source: Mixology News

Luxury spirits are for more than just sipping! When used in cocktails made from high-quality, minimal ingredients premium spirits, like the Bacardí aged dark rum line, can shine in new ways. 

Mix up these two takes on classic cocktails featuring Bacardí four and eight. The two spirits are delightful on their own, but when used in cocktails the notes are complimented and strengthened.

BACARDÍ Añejo Cuatro Mai Tai

BACARDÍ Añejo Cuatro Mai Tai

Ingredients:

• 1 1/2 oz. BACARDÍ Cuatro
• 3/4 oz. Orange Curaçao
• 3/4 oz. Lime Juice
• 1/2 oz. Orgeat

Preparation: Shake and serve over crushed ice in a tiki mug. Garnish with a dehydrated orange wheel and/or a mint sprig

BACARDÍ Reserva Ocho Old Fashioned

BACARDÍ Reserva Ocho Old Fashioned

Ingredients:

• 2 oz. BACARDÍ Reserva Ocho Rum
• 1/4 oz. Simple Syrup
• 2 Dashes Angostura Bitters

Preparation: Add all ingredients into a rocks glass. Fill with ice. Stir until well mixed and very cold. Garnish with an orange peel twist.

Want to enjoy even more dynamic rum flavor? When drinking Bacardí Gran Reserva, the best method is to serve the spirit neat.

BACARDÍ Gran Reserva Diez Neat

BACARDÍ Gran Reserva Diez Neat

Ingredients:

• 1 1/2 oz. BACARDÍ Gran Reserva Diez Rum

Preparation: Use an old fashioned glass, un-chilled. Pour BACARDÍ Gran Reserva Diez Rum into the glass. Serve without garnish. Sip and Savor.

The post 2 Luxury Rum Cocktails To Mix Up With Bacardí  appeared first on Chilled Magazine.

Source: Mixology News

Chances are, be it the Jazz Festival, Mardi Gras, Tales of the Cocktail, or a stopover on a cruise, you’ve explored the streets of Vieux Carré. But have you ever sampled the liquid version?

Vieux Carré—which means “old square” in French, also known as the French Quarter in New Orleans—is one of America’s most visited neighborhoods, the title of a Tennessee Williams play, and last but not least, a delicious classic cocktail.

The Vieux Carré (pronounced View Car ray) originally made its print debut in the 1937 cocktail book Famous New Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur. Here, the author credits the creation to Walter Bergeron—head bartender at Hotel Monteleone—home to Carousel, the rotating bar. The drink is still as popular today as it was when Carousel opened in 1949.

And if anything sums up New Orleans in a glass, it’s this cocktail. The potent recipe calls for rye, sweet vermouth, and plenty of French spirits. The French component is a nod to the country’s influence in the city. It’s exemplified in the drink’s call for Bénédictine—an herbal liqueur invented by an Italian monk living in France—Cognac, a French brandy, and a splash of Peychaud’s bitters for local color. Fun fact: Peychaud’s was a creation of Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti), who settled in New Orleans in the late 1700s. It wasn’t until roughly 1830 when Peychaud actually invented the bitters as a health tonic.

And though you’ve probably heard of the Sazerac (rye, Cognac, Absinthe, Peychaud’s, and a sugar cube), its kissing cousin cocktail, the VC (as fans like to call it) had fallen out of fashion for decades—even at its birthplace— when imbibers swapped out their whiskey for vodka. Thanks to the craft cocktail movement and those curious bartenders dusting off vintage cocktail books, the Vieux Carré has made a comeback.

Whether it’s your first time trying the New Orleans meets-France drink or your hundredth time, the Vieux Carré always delivers an exquisite array of flavors that leads to a night of pontificating and profundity. Although it has more ingredients than most three-or four-part classic cocktails, it’s worth the extra jiggering.

Vieux Carré

Vieux Carré

Ingredients:

• 3/4 oz. Rye Whiskey
• 3/4 oz. Cognac
• 3/4 oz. Sweet Vrmouth
• 2 dashes Peychaud’s Bitters
• 2 dashes Angostura Aromatic Bitters
• 1 bar spoon Benedictine Liqueur
• Cherry (for garnish)

Preparation: Combine ingredients in a mixing glass filled with ice. Stir well. Strain into an Old Fashioned glass filled with ice. Garnish with a cherry.

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

Source: Mixology News

As we relish in the last few weeks of summer, you’ll want some bourbon cocktails to end it off.

While there is nothing better than a neat pour of bourbon sometimes in the hot temperatures, you crave something more refreshing. When bourbon is mixed with different elements, the complex flavor can really shine through. Whether you’re a bourbon-on-the-rocks drinker or just getting into the brown spirit, give one of these cocktails a try.

Summer Crush

Mango Julep

Mango Julep

Ingredients:

• 8-10 Fresh Mint Leaves Half a Mango Cubed
• 1 tbsp Caster Sugar
• 60 ml Kentucky Bourbon
• 4 dashes Angostura Bitters
• 25 ml Lime Juice
• Dash of Soda Water
• Fresh Mint Leaves to garnish
• Lime Slice to garnish

Preparation: In the bottom of a cocktail shaker, muddle the mint leaves with the cubes of mango and the sugar until the mango forms a puree. Add the Kentucky bourbon, Angostura bitters, and lime juice with 8-10 ice cubes and shake vigorously for 45 seconds. Strain through a fine-mesh strainer into a coupe glass and top up your glass with a dash of soda water. Garnish with a sprig of fresh mint and a slice of lime. Serve.

Blackberry Smash

Blackberry Smash

Cocktail from: The Glenmark Hotel

Ingredients:

• 2 oz. Bourbon
• 1/2 oz. Lemon Juice
• 1/2 oz. Ginger Syrup
• 4 Blackberries + more for garnish

Preparation: Combine all ingredients plus muddled blackberries in a rocks glass. Give a good shake and garnish with extra blackberries.

Coconut Bourbon Cream

Coconut Bourbon Cream

Ingredients:

• 1 1/2 oz. Old Forester 86 Proof Bourbon
• 2 oz. Bomani
• 1 oz. Coco Lopez Cream of Coconut
• 3/4 oz. Coconut Milk
• 3/4 oz. Almond Milk
• Garnish: Toasted Coconut Flakes

Preparation: Add all ingredients to blender, saving crushed ice for last, and blend on high speed for 5 seconds. Pour into a Hurricane glass, garnish with toasted coconut flakes and serve.

The post 4 Bourbon Cocktails to End Summer appeared first on Chilled Magazine.

Source: Mixology News

Give yourself a slow and easy start this week with an alcohol-free cocktail that will still impress guests.

Low and No-ABV cocktails are here to stay and this light and refreshing mix is a perfect example of why they should share a space on your bar menu. Founder of Global Bartending Talent Agency, Dan Dove, explained, “From the increased visibility of alcohol-free options in bars and supermarkets to the slew of great new options that have sprung onto the scene recently, there are many factors that have led to this seemingly sudden popularity of low alcohol drinks.”

“As well as the steadily growing wellness movement that is inspiring people to make healthier choices, with 18 months of clubs being shut and bars only opening intermittently, a lot of people have simply got used to life without hangovers. For many, the next morning’s hangover is no longer considered worth the night of heavy drinking when you can have just as much fun seeing friends and drinking some delicious low and no ABV drinks.”
– Founder of Global Bartending Talent Agency, Dan Dove

The Faux 75 was developed by London Essence Company Prestige Brand Ambassador, Andrea Brulatti.

Faux 75

Faux 75

Ingredients

• 1 oz. fresh lemon juice
• 1 oz.  sugar syrup
• Top with London Essence Blood Orange & Elderflower tonic

Preparation: Measure a portion of cubed ice into a chilled highball glass, before pouring over 30ml freshly squeezed lemon juice. After this, stir in the same amount of sugar syrup, and top up with London Essence Blood Orange & Elderflower tonic water, to your taste. Lastly, for a luxurious finishing touch, add a sprig of fresh basil to your Faux 75, adding a delicate herbaceous note.

The post Drink Of The Week: The Faux 75 appeared first on Chilled Magazine.

Source: Mixology News

As consumers look for a lower ABV option, sipping on an Amaro cocktail is a great way to achieve that.

The Italian herbal liqueur is a wonderful staple to have on hand. Amaro is trending, and it’s going to continue to become more and more popular. This weekend when you are looking for something delicious to sip on, try this Amaro & Stormy!

Amaro & Sherry

“Amaro and Stormy”

Recipe by Nicola Scattola

Ingredients:

• 45 ml. Amaro Nardini
• 100 ml. Ginger beer
• 15 ml. Lime juice
• 1 fresh mint sprig

Preparation: Build in a tall tumbler and mix gently. Garnish with fresh mint leaves.

The post Must Mix: Amaro and Stormy appeared first on Chilled Magazine.

Source: Mixology News

Stunning young talent Victoria Konefal is turning heads and tallying up accolades, and its just the beginning of her acting career.

Her stellar skillset stems from her education at the prestigious Fiorello H. LaGuardia High School of Music & Art and Performing Arts in Upper West Side, New York, NY. Several big names in the industry also attended, including Ansel Elgort, Timothy Chalamet, Jennifer Aniston, Al Pacino, and Sarah Paulson.

Konefal can currently be seen as Ciara Brady on the Daytime Emmy-winning soap opera Days of Our Lives. The daughter of power couple Bo and Hope Brady, Ciara, is a fierce young woman with a rough past. Despite issues with the law and her parents’ tumultuous relationship, she is growing and maturing into a strong individual who is making her mark on Salem. Victoria’s role grabbed the attention of the performing industry, and in turn she received her first Daytime Emmy nomination for Outstanding Younger Actress in a Drama Series in 2019. She was also re-nominated in 2021. Furthermore, she won Favorite Actress at the 2020 Soap Hub Awards. Outside of Days of Our Lives, Konefal has not gone unnoticed due to her mainstream appeal. She is verified on both Instagram and twitter, amassing a total of over 82,000 followers across the platforms.

Some more honorable achievements of Konefal’s include:

• Featured on the cover of CVLUX Magazine.
• Presented at the 45th Annual Creative Arts Daytime Emmy Awards.
• Her show won Outstanding Drama Series at the 45th Annual Daytime Emmy Awards.
• Attended A-List events including Variety’s Power of Young Hollywood, Daytime Emmy Awards, Nylon’s Young Hollywood Issue Party, City Gala, and Heal the Bay’s Bring back the Beach.

Guest starred on the hit ABC series Modern Family.

Chilled had the pleasure of talking with Konefal and found out what her home bar is stocked with, her favorite nightlife establishments, preferred drinks, and more.

Chillin’ with Victoria Konefal

Tell us about the projects you are working on.

Right now, I’m on Days of Our Lives! My team is working so hard to get auditions for me and I’ve come close on some cool jobs, but until I book the next thing I’m waiting patiently while working on myself.

With your busy schedule, what do you like to do with your downtime?

I like to take time for self-love. I spend a lot of time working out and taking fitness classes which does wonders for my mental and physical health.

When you go out to eat, where do you like to dine?

I love Italian and Japanese cuisine! And I’m the type of person that loves trying new restaurants every time I go out, just to experience something new. My favorites so far are probably Nobu Malibu, Yamashiro and Sushi Dan.

Chillin’ with Victoria Konefal

What types of dishes do you typically order?

I try to limit my meat intake to seafood only. It’s been almost a year since I’ve had red meat, so I typically lean towards any seafood dishes. That, and anything truffle is always my go to.

Any favorite bars?

I love a good lowkey bar with great music and a good vibe. There is this one biker bar I visited recently in Venice, and I forget the name of it, but man did I have the time of my life! Speakeasies like Good Times at Davey Wayne’s and Breakroom 86 are always a good time.

What drinks do you order when out? Favorite drink?

I am a tequila person, and I don’t like my cocktails too sweet. When the bartender is good, I’ll tell them I like my drinks smokey and they’ll usually bring me mezcal with some kind of citrus on the side.

Chillin’ with Victoria Konefal

Do you prepare drinks at home?

I’m not the most gifted mixologist so my favorite drink to make at home is a hot toddy for when I’m feeling under the weather.

Tell us about your home bar. What is it stocked with?

I have a few bottles of red wine as well as bourbon and tequila.

Have you ever been a bartender?

No, I have not, but I would love to learn one day. It’s an art form and seems so fun.

Chillin’ with Victoria Konefal

If you could share a drink with anyone, who would it be?

The Obama’s of course.

Photos: Yasmine Kateb @yasminekateb

Hair: Sarah Ault @saultyhair

Makeup: Anton Khachaturian @antonmakeup

The post Chillin’ with Victoria Konefal appeared first on Chilled Magazine.

Source: Mixology News

Barra Mexico, the most important bar industry trade show in Mexico, is moving to the spiritual hometown of Casa Dragones, San Miguel de Allende for this year’s event.

San Miguel de Allende City View

This year’s Barra Mexico event is shaping up to be another fantastic event. Not only is the event moving to stunning San Miguel de Allende, a UNESCO World Heritage Site, but it’s also the first Climate Positive event in the industry worldwide. With activations in 30 consumer centers and six official venues, both will offer a range of tastings, seminars, cocktail classes, spirited brunches, workshops, pairing dinners, live music, cocktail nights, and more.

Casa Dragones Blanco Cocktail

During the five-day-long event, the team at Tequila Casa Dragones will be leading a range of events at their tasting room, a special booth at Villa Barra Mexico, and at some of the most emblematic places in San Miguel de Allende. One of the programs Casa Dragones will be leading is a series of All-Female Jamming Sessions to celebrate women in the mixology industry.  Female bartenders from all over the US and Mexico will showcase their passion and creativity in this friendly competition at some of the best bars in the city.

San Miguel de Allende Villa Barra Mexico

Participating female bartenders include

• Nazareth Gómez Miranda: Rosewood San Miguel de Allende
• Daniela Saldaña: Roagi, San Miguel de Allende
• Andrea Camacho: Bekeb, San Miguel de Allende
• Lina Monge: Cantinas La 20, Ciudad de México
• Berenice Morales – Winner of the Casa Dragones Jamming Sessions Fall 2020: La Cayetana, Tijuana
• Karina Álvarez: Bombona, Guadalajara
• Paz Castañeda: Tudor, Querétaro
• Ely Rodríguez: Carolo, Ciudad de México
• Amairani Rodríguez: Bronson, León

Yana Volfson, Beverage Director of Casa Mata Group, and José Luis León, Bar Manager at Ritual H Group will be working as judges for these Jamming Sessions.

San Miguel de Allende la Casa Dragones

At Villa Barra Mexico, Casa Dragones will be accepting guests at their special booth. The team at Casa Dragones will be repped by some of the best bartenders in Mexico who will be guiding guests through reimagined classic cocktails, presenting the latest trends in mixology, and helping guests to register for the next Jamming Sessions.

Bertha González Nieves – Co-Founder of Casa Dragones

Throughout the event, specialists will lead a range of educational seminars including a “Women in the Industry” fireside chat led by Co-Founder and CEO of Casa Dragones, Bertha González Nieves and Sandra Vázquez, the Director of Grupo Levain & Co. Additional events will include mixology popups across the city using Casa Dragones Añejo and Blanco, cocktails made by local talent as part of the Casa Dragones Residency Program, and Tequila Tasting experiences around town.

The post Get Ready For Barra Mexico With Casa Dragones appeared first on Chilled Magazine.

Source: Mixology News

After spending two days meeting new brands and speaking with bartenders, we have concluded the foreseeable trends for the spirits industry.

It’s no secret that 2021 was the year of convenience and ready-to-drink cocktails. As we move forward and work our way out of the pandemic, priorities are changing.

For starters, consumers aren’t only concerned about the convenience factor. They want transparency and visibility. Brands that attended BCB know that and are listening to consumer’s needs.

Here are the five trends that we foresee for the future of the spirits industry.

Sustainability

Sustainability

Sustainability is incredibly important for the spirits industry. We are seeing almost every brand make changes and efforts to move toward creating a sustainable product. Copali Rum, a craft rum from Belize, creates its rum from an all-organic farm in the rainforest. The rum is created from only three ingredients of sugar cane, canopy water, and yeast. From hand-cutting their sugar cane to their eco-friendly distillery, they are building a fully sustainable product.

Botanicals

Botanicals

While spirits like gin are typically the ones to have botanicals in their spirits, now, we are seeing vodka brands take this approach. Chopin Vodka recently launched their Botanika Angelica Liqueurs. The line of craft artisanal liqueurs begins with their Chopin Rye and is blended with different herbs, spices, and fruits. Their maceration process is 100% natural and allows them to produce flavors like Lemon, Orange, and Elderflower.

Natural Ingredients

Consumers are looking for transparency. They want to know what they are drinking and what is going into their bodies. Many brands have begun creating a delicious flavor without any artificial ingredients. Brands like Van Gogh Vodka offer a spirit that is made will natural flavors. All of its vodkas undergo an all-natural double infusion process to ensure that their flavors are up to consumers’ standards. From the double espresso to their acai blueberry, there is no shortage of flavors to try.

Innovation

Every brand wants to offer the next new thing that is going to take the world by storm. We are seeing the spirits industry creating new ways to engage consumers’ interest. Whether it’s packaging, the unique distilling process, or offering complete transparency, brands are adapting to new ways to reach consumers. A good way to approach this is by looking into who is buying your product and what they want.

Premiumization

The younger generations are starting to put down their canned cocktails and look into premium spirits. After a year of drinking at home, consumers have learned more and more about premium spirits brands. Sipping rums and gins have piqued millennials’ interest, and brands are using this to their advantage. Even those who want to elevate their palates are starting to drink Amaros and aperitifs. Whether they are drinking a 23-year-old aged rum or a sipping tequila, premiumization is at the forefront of consumers’ minds.

The post 5 Trends From Bar Convent Brooklyn appeared first on Chilled Magazine.

Source: Mixology News