Monthly Archives

August 2021

3 Big Five Rum Cocktails To Celebrate National Rum Day

By | Mixology News

Big Five Rum Line Up, featured image

Crafted in Florida, Big Five’s Cuban inspired small batch flavored rums are a cocktail making dream.

Regardless of the season, Big Five Rums make perfect cocktails; from a warming Spiced Rum in winter to a tropical sipper with Coconut Rum for summer.

Big Five Rum Line Up

Big Five Rum Line Up

Each of the four expressions has won multiple awards across a range of categories and programs. The expressions include Cafecito, a Cuban Coffee rum with rich espresso, hints of sweetness, and subtle notes of cinnamon, dark chocolate, tobacco, and nutty almond. Big Five Coconut Rum is a smooth and fresh take on a classic coconut rum that’s just as good over ice as it is in a cocktail. The Spiced Rum expression uses a blend of clove, nutmeg, allspice, vanilla, and orange. Not into flavored expressions? Big Five’s Silver Rum is for you! This classic, clean, and suave rum makes for the ultimate mojito.

In honor of National Rum Day (August 16th), Big Five Rum is offering free shipping with the purchase of four bottles (making it the perfect time to snag one of each flavor) – just use code RUMDAY at Big5Rum.com.

The line is currently available for online purchase and in Florida, Georgia, South Carolina, Maryland, and New York. Head to their website to learn more.

Bourbon Cafecito

Bourbon Cafecito

Photo by Sarahdipity Photos, Jacksonville Florida

Bourbon Cafecito

A Cafecito is a small, sweetened coffee drink popular in Cuba, and Cafecito Cuban Coffee Rum brings the best of its namesake to the cocktail world. Enjoy the rich espresso and chocolate notes, which play well with bourbon and orange bitters in a cocktail made for sipping in the afternoon while visiting with friends and family in true Cuban fashion.

Ingredients:

  • 1 1/2 oz. bourbon
  • 1 oz. Big Five Cafecito Cuban Coffee Rum
  • 1/4 oz. creme de cacao
  • 2 dashes orange bitters
  • Orange peel

Preparation: In a mixing glass filled with ice, stir together all ingredients except garnish. Strain over a large ice cube in a rocks glass and garnish with orange peel.


Blended Lemonade Mojito

Blended Lemonade Mojito

Blended Lemonade Mojito

Refreshing and delicious, this cocktail combines nostalgia of frozen lemonade and tropical coconut flavors for an afternoon treat that’ll beat the heat. It’s important to use Big Five Coconut – at 70 proof (35% ABV) it doesn’t need support from any other rum for a standard strength cocktail, unlike other coconut rums at 23% ABV.

This recipe makes four servings for a large blender, but a single serving fits in your average in a blender cup if you’re testing the recipe at home!

Ingredients:

  • 8 oz. Big Five Coconut Rum
  • 4 cups fresh lemonade
  • 2 1/2 tbsp. lime juice
  • 16 mint leaves
  • 1/4 tsp. vanilla extract
  • 4-6 cups of ice

Preparation: Combine all ingredients into a high powered blender and blend until smooth! Serve with a sprig of mint!


Big Five Spiced Rum Punch

Big Five Spiced Rum Punch

Big Five Rum Punch

We love a good rum punch recipe, especially one that doesn’t require a batch (although, this recipe is easy to scale).

Orange bitters and Big Five Spiced rum balance out the sweetness of the pineapple and mango juice for a tropical cocktail you can sip until the sun goes down!

Ingredients:

Preparation: Combine rums, juices, and bitters in a shaker with ice, shake. Pour over fresh ice, and top with ginger beer! Garnish with Pineapple wedges, orange slices, and a tiny umbrella if you’ve got one!

 

The post 3 Big Five Rum Cocktails To Celebrate National Rum Day appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: The Cuernavaca

By | Mixology News

The Cuernavaca, featured image

Created by bartender Christian Rubio, the Cuernavaca is meant to be the staple cocktail for Avila spirits.

Named after the capital of the Morelos region, which is where Avila is made, the cocktail uses fresh ingredients to create a refreshing, easy to enjoy cocktail.

Christian Rubio

Christian Rubio

Rubio created the cocktail after being approached by Revel Spirits, the brand bringing Avila to the US market. The team at revel was on the hunt for a perfect cocktail to be the go-to for Avila, and after stopping by Rubio’s bar, they knew he was the bartender to create it for them.

To learn more about Avila, the Cuernavaca, and Christian Rubio, check out the feature in our upcoming issue.

The Cuernavaca cocktail, bottle in background

The Cuernavaca

The Cuernavaca

Ingredients:

  • 1 1/2 oz. Revel Avila
  • 8 Basil Leaves
  • 1/2 oz. Agave Nectar
  • 3/4 oz. Lime Juice
  • 1/2 oz. Orange Juice
  • 2 drops of Peychauds Bitters
  • Top w/ Ginger Beer

Preparation: Lightly muddle the basil in a tin. Add all other ingredients except ginger beer. Shake and double strain over into an old fashioned glass over a large cube of ice. Top with ginger beer. Garnish with a basil leaf and dehydrated lime wheel.

The post Must Mix: The Cuernavaca appeared first on Chilled Magazine.

Source: Mixology News

Must See BCB: Casa Dragones Brings Mexico’s Top Mixologists

By | Mixology News

Casa Dragones Anejo Barrel Blend Cocktail, bcb, featured image

Heading to BCB next week? Make sure to visit Casa Dragones Tasting Room during the show at Booth 111 and on Monday at Leyenda Brooklyn Cocteleria.

Known for their small-batch, ultra-premium tequila, Casa Dragones will be offering a Taste of Mexico with Mexico’s top mixologists, Jose Luis León, Bar Manager at Limantour, and Erick Van Beek, co-founder of Handshake Bar in Mexico City.

Learn more about their portfolio of sipping tequilas and taste their newest expression, Casa Dragones Añejo Barrel Blend.

Monday night, kick off the Bar Convent Brooklyn experience by heading to Leyenda from 5-9pm. Leyenda, launched by the team behind Clover Club and Ivy Mix, is a pan-Latin inspired cocktail bar. Eric Van Beek from Handshake Mexico will be mixing up specialty Casa Dragones Blanco signature and Casa Dragones Añejo reserve cocktails in the stunning space.

Tuesday and Wednesday, head to the Casa Dragones Tasting Room at Booth 111 from 11am to 7pm. World-renowned bartender José Luis León, Bar Manager at Mexico City’s leading cocktail bar, Licorería Limantour will be at the booth from 11am to 3pm and Eric Van Beek, of Handshake, Mexico City will be at the booth From 3pm to 7pm.

Also running the booth both days will be Casa Dragones’ lead Brand Ambassador and mixologist from San Miguel de Allende, Adrian Evans.

Get to know the faces behind the booth.

Adrian Evans

Adrian Evans

Adrian Evans – San Miguel Tasting Room

Adrian has had an exciting career in both hospitality and bartending. Adrian began his career in the UK, where he worked for nearly 20 years as a bartender, bar manager and Beverage Director, working and operating various bars, hotels and nightclubs.

Following that, Adrian honed his hospitality skills as Beverage Supervisor for Princess Cruises for 8 years, and then for the Thompson Hotel Group in Playa del Carmen. Five years ago, Adrian moved to San Miguel de Allende, Mexico, where he worked as Beverage Director for Levain and Co, a deluxe hospitality group, until joining Casa Dragones in November 2019.

Jose Luis Leon

José Luis León

José Luis León – Limantour, Mexico City

Following his education in Tourism from the National Polytechnic Institute, León has been a key member at a range of renowned hospitality establishments in Mexico City. In his 14 years in hospitality he has won a range of national and international awards and been recognized as one of the best bartenders in Mexico.

Currently, León works as bar manager for one of Mexico City’s leading cocktail bars, Licorería Limantour. León also runs Baltra Bar and Xaman and has traveled to 32 countries to teach Mexican Mixology.

Eric Van Beek

Eric Van Beek

Eric Van Beek – Handshake, Mexico City

Born & raised in Amsterdam, The Netherlands. Eric Van Beek started in hospitality at the age of 25. Starting relatively late, Eric was able to grow and gained success quickly in the international bar and cocktail world. Winning Bacardi Legacy Global Winner in 2018, and being rewarded in 2018, 2019 for running the most creative cocktail program in the Netherlands.

In late 2019 Eric moved to Mexico City where he opened a bar named Brujas where he and his team were nominated by Tales of the Cocktail for Best New Internal Cocktail Bar opening. After several waves of COVID-19 Eric decided to partner up with Marcos Di Battista and become a partner in a new project. Together they opened Handshake Bar in April of 2021 which arguably runs the most innovative cocktail program in Mexico City.

The post Must See BCB: Casa Dragones Brings Mexico’s Top Mixologists appeared first on Chilled Magazine.

Source: Mixology News

The Daily Garnish: Citrus

By | Mixology News

Using Citrus as a Garnish, featured image

Garnishing a cocktail is such a crucial part of cocktail making.

The art of garnish is not only to make it visually appealing, but it is often an ingredient in the drink itself—allowing the consumer to know exactly what is in the cocktail.

Using citrus as a garnish is an easy way to give any cocktail a little flavor and add to the presentation of the drink. It’s one of the easiest and most common ways to add garnish to a drink.

Using Citrus as a Garnish

Using Citrus as a Garnish

Citrus is a critical component of cocktail making. Drinks like Negronis and an Old Fashioned need the orange rind to make them complete. It brings sweetness, sourness, bitterness, and acidity to cocktails. It’s no wonder it’s such a popular garnish.

When using citrus as a garnish, it’s important to keep in mind the freshness of the item used—the fresher and firmer, the better the garnish. Also, storing your citrus at room temperature is key to making sure its aroma and flavor are at the maximum oil extraction. Keeping at room temperature will also allow for an easier cut on the citrus.

There are a few different ways to create a citrus garnish. If you don’t have great knife skills, try using a vegetable peeler instead. You can even use the vegetable peeler to remove the peel, then a knife to clean up or carve the citrus, depending on the design you want. The white part of the inner peel is more bitter and strong in flavor. When cutting the garnish, make sure to remove as much of the white layer as possible. Keeping a little bit of that layer can result in the garnish retaining its shape, depending on the type of cut you are trying to achieve.

Using Citrus as a Garnish

Using Citrus as a Garnish

When it comes to cutting the citrus, different peeling techniques are good to know. One of the biggest things is to apply even pressure while moving the peeler or the knife across the surface. In doing this, you are going to have an event thickness for your garnish. The garnish can be either the peel, a wheel, or a wedge.

Typically, when a peel is used as a garnish, it’s also used to add aroma. This technique is called expressing. By holding the exterior side toward the top of the drink and giving a squeeze, a spray of citrus oils will release into the drink. Then, rub the exterior along the rim of the glass to add some of the oils to each sip. Drop the peel into the cocktail for extra flavor.

Next time you make a Manhattan or Martini, add a citrus garnish.

The post The Daily Garnish: Citrus appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Benjamin Hollingsworth

By | Mixology News

Chillin' With Benjamin Hollingsworth, featured image

Benjamin Hollingsworth is a traditionally trained Canadian actor who graduated from the National Theatre School of Canada. In 2006, he finished the renowned three-year acting conservatory program in Montréal.

After partaking in his first professional gig, Benjamin was nominated for the Robert Merritt Award. It was his role as Lance Corporal Dawson, in “A Few Good Men,” that secured this first major accolade.

His big break was the lead role in “The Joneses” as David Duchovny and Demi Moore’s son.  Following this role, he continued his film success by starring in a variety of projects including the remake of the cult horror classic “Rabid,” the action/thriller “Cold Pursuit” opposite Liam Neeson and Laura Dern, “Diary of a Wimpy Kid: Rodrick Rules,” “Vendetta,” and “Joy Ride 3.”

Another one of Hollingsworth’s most notable roles was opposite Rob Lowe and Oscar-winner Marcia Gay Harden on the hit CBS medical drama, “Code Black.” Currently, Benjamin is starring on Nielsen’s most streamed series, Netflix’s “Virgin River.”

He has also appeared in several high-profile television projects, including “Debris,” “Nancy Drew,” “Backstrom,” “Motive,” “The Lottery,” “Tomorrow People,” “Once Upon A Time,” “Suits” and “The Beautiful Life: TBL.” His television movie credits include “Lucky in Love,” “Lighthouse,” “A Wish Come True,” “Can’t Buy Me Love,” “A Godwink Christmas: Meant For Love,” and “Love Under the Olive Tree.”

Hollingsworth is an avid hockey fan, loyal to the Toronto Maple Leafs, and still plays in the L.A. area in his free time. Hiking and fishing are two other hobbies Ben takes pride in.

Aside from his time on screen, Benjamin has worked with Habitat for Humanity and enjoys being able to help build something as a community for those who need it the most.  In addition, he has aided numerous homeless shelters for much of his life.

Currently, he resides in Vancouver with his wife and three toddler children. Chilled sat with Hollingsworth to find out what his home bar is stocked with, what specific drinks he likes to make, and what bars and restaurants are his absolute favorites.

Chillin' With Benjamin Hollingsworth

Chillin’ With Benjamin Hollingsworth

Tell us about the projects you are working on.

A new Paramount series called “Joe Pickett,” which is based off of the CJ Box New York Times best-selling book series of the same name directed and produced by The Dowdle Brothers, the guys behind “Waco.”

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

Downtime? What is that? Siri, please define “downtime”…In all seriousness, with 3 kids under the age of 5, the only downtime I get is on set between takes.

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

My wife is a vegan, so we must find places that have good plant-based options, which is, fortunately, getting better and better. There is a place in West Hollywood called “Toast” that is our favorite breakfast spot.

Chillin' With Benjamin Hollingsworth

Chillin’ With Benjamin Hollingsworth

What types of dishes do you typically order?

Always down for trying new things. I have a wide spectrum of favorite dishes. I can usually close my eyes and point and if I am at a good spot I will typically enjoy it.

Any favorite bars?

Boom Boom Room in New York City and Chateau Marmont in LA.

What drinks do you order when out? Favorite drink?

A Rusty Nail which is two parts scotch and one-part Drambuie. My Dad’s favorite drink. My groomsmen and I had one before my wedding ceremony. Always leads to good times and makes for a great last call drink.

Chillin' With Benjamin Hollingsworth

Chillin’ With Benjamin Hollingsworth

Do you prepare drinks at home?

Sure. Caesars (essentially a Canadian Blood Mary), Moscow Mules and the Rusty Nail. I’m a big scotch guy, neat. I also always enjoy a beer while watching the game or at the grill.

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

Belvedere, Tito’s, Drambuie, Writers Tears, Basil Hayden, Lagavulin 16, Macallan 25, Johnnie Walker Blue Label.

Have you ever been a bartender?

Nope. Played one on TV though.

Chillin' With Benjamin Hollingsworth

Chillin’ With Benjamin Hollingsworth

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

Terry Fox. The guy ran across Canada with cancer and a prosthetic leg to raise money for Cancer research. I just want tell him how much of an impact he’s made on the world today.

 

 

 

The post Chillin’ With Benjamin Hollingsworth appeared first on Chilled Magazine.

Source: Mixology News

The 5 French Made Gins and Vodkas You Need Behind Your Bar

By | Mixology News

5 French Made Gins and Vodkas , featured image

How many French-made spirits are behind your bar? If you don’t have a collection of French gin and vodka, it’s time to add a few.

Even casual drinkers know that France has a long history of quality distillation and spirits production. From cognacs and brandies to champagne and even white spirits like Blanche Armagnac, gin and vodka.  “Most people would be surprised to know that in the Cognac region they actually produce more vodka than Cognac,” shared Dan Cooney, of Heavenly Spirits. “Whether it’s from wheat, rye or French fingerling potatoes grown only on the island of Ré, the French know how to make great vodka.”

Dan and Christine Cooney, the owners of Heavenly Spirits, have been working to promote French spirits of all types with their importing company. “One of the distinct differences in French Gin,” Cooney shared, “is that they tend more toward innovation and contemporary styling then some of the more traditional London style gins. Instead of relying only on the juniper, French producers look to bring in additional ingredients or botanical variants like Yuzu citrus, whole lemons, seaweed or ginger.”

As importers and specialists in French spirits, the Cooney’s have some tips for tasting a vodka or gin before trying it in a cocktail. To start, try your spirit room temperature and neat. This tasting process allows you to understand the true essence of the spirit. Next, taste it neat but straight from a freezer. When chilled, you will be able to detect the viscosity and oiliness of the spirit. Once you have had the chance to get to know the spirit in detail, you can begin to mix it in cocktails to see how it plays with other ingredients and whether it holds its own.

What should bartenders know about working with these spirits? “Bartenders should know that these French-made spirits represent some of the finest white spirits available in the world,” noted Cooney. “As they were created by craft producers driven by both deep passions and extensive distillation knowledge. They should be appreciated and enjoyed, like life itself.”

Ready to find your next favorite spirit? Try these French-made Gins and Vodkas.

Diplôme Dry Gin

Diplôme Dry Gin

Diplôme Dry Gin

Crafted and distilled in Dijon, France, Diplôme is made using the same Original 1945 recipe that the brand perfected during WWII. After the war, Diplôme became the official gin of American Army officers stationed throughout Europe. The spirit itself is carefully made using a traditional “bain marie” method that gives the line its round, rich taste. The gin opens with a bouquet of blossoming cherry tree, clove, delicate juniper, and coriander leading into a perfumed mouth of subtle nutty oils, zesty grapefruit, and an infusion of lavender.

Bramble Sour

Bramble Sour

Bramble Sour

Ingredients:

  • 1 1/2 oz. Diplôme Dry Gin
  • 3/4 oz. Creme de Framboise Jules Theuriet-Briottet
  • 3/4 oz. fresh lemon juice
  • 1 egg white
  • 1 tsp. simple syrup
  • lemon slice
  • cocktail cherry

Preparation: Add all ingredients into a cocktail shaker. Shake a few times, then add ice and shake until nice and foamy. Pour into a chilled couple glass. Garnish with lemon slice and cocktail cherry.


Bistro Vodka

Bistro Vodka

Bistro Vodka

Made from top quality French wheat distilled five times in a triple pot still, Bistro Vodka is a clean and light expression with a perfectly balanced flavor profile. The highly refined nose leads to a slight floral profile with a fresh finish. On the palate the vodka opens clean, crisp, and delicate with soft aromatics and a light lingering finish. The award-winning vodka is housed in a stunning bottle that classes up any back-bar.

Bistro Dry Martini

Bistro Dry Martini

Bistro Dry Martini

Ingredients:

  • 2 oz. Bistro Vodka
  • 1/2 oz. Dry Vermouth
  • 2 dashes of orange bitters

Preparation: Mix ingredients with ice and stir for 25 seconds. Pour into martini glass and garnish with a lemon peel.


Rétha Gin

Rétha Gin

Rétha Gin

Harnessing the richness of the sea, Rétha Oceanic Gin uses an innovative recipe with fucus algea harvested by hand on the Île de Ré. Juniper and ginger bring fresh and powerful notes, but what sets the gin apart is the maritime touches of iodine and salt followed by refreshing citrus and lemon. The result is an invigorating spirit with a bold, yet easy to mix flavor profile.

Nectar D’Or

Nectar D’Or

Nectar D’Or

By: Rory Caviness of Boston, MA

Ingredients:

  • 1 1/4 oz. Rétha Oceanic Gin
  • 1/2 oz. Lillet Blanc
  • 1/2 oz. Claque-Pepin Calvados Organic Vielle Reserve
  • 1/4 oz. Luxardo Maraschino

Preparation: Stir in a mixing glass with ice until cold. Strain up into a chilled coupe and garnish with a slice of dehydrated pineapple.


Rétha La Blanche Vodka

Rétha La Blanche Vodka

Rétha La Blanche Vodka

This artisanal vodka begins its life with a maceration and then double distillation of wheat alcohol with Alcmaria potatoes, grown only on the island of Ré. This distillation process is borrowed from cognac production and preserves the richness of terroir and the natural flavors. The Alcmaria potatoes are considered a culinary treasure thanks to their small size and sweet flavor with notes of chestnut and hazelnut. The potatoes bring a rich aroma, sweet notes, and round mouthfeel.

Blackberry Mule

By @monsieurmoutardedijon in collaboration with @briottetliqueur

Ingredients:

  • 1 1/3 oz. Rétha La Blanche Vodka
  • 2/3 oz. Blackberry cream Briottet
  • 1/3 oz. Raspberry Eau de Vie
  • 2/3 oz. Fresh lime juice
  • Top with ginger beer

Preparation: Add in a pre-chilled glass filled with ice, mix garnish with a lime wheel and serve


Yu Gin

Yu Gin

Yu Gin

Made from a distillation of juniper berries enhanced with yuzu, coriander, licorice, and Szechuan pepper, Yu Gin is a refreshing expression perfect for drinking alone or in cocktails. Yu Gin is inspired by Japanese tradition; the brand used this inspiration for the bottle design, which is reminiscent of a Zen Garden.

I Love Yu

Ingredients:

  • 2 1/2 oz. Yu Gin
  • 1/2 oz. yuzu juice
  • 1/2 oz. simple syrup

Preparation: Add all ingredients to a cocktail shaker over ice. Shake. Strain into chilled glass. Garnish with a yuzu lemon wheel.

The post The 5 French Made Gins and Vodkas You Need Behind Your Bar appeared first on Chilled Magazine.

Source: Mixology News

Bartender Spotlight on Heather Minnick

By | Mixology News

Bartender Heather Minnick feat, featured image

Meet Heather Minnick!

Heather is a bartender in St. Petersburg, Florida. As a child, she knew she wanted to be in the industry. As a kid, Heather would take orders from her family and serve them dinners her parents made. Even then, her mind wanted to concoct something. Heather played “potions” as a kid, where she used different containers and minerals.

“My first day on my first job as a hostess, I decided I would bartend one day, and I went after it as hard as I could.”
– Heather Minnick

Let’s take a look at what Heather does and how she came into the business.

Bartender Heather Minnick

Bartender Heather Minnick

Who has been most influential in your development as a bartender? A mentor, a parent, a fellow bartender, and why?

My family is incredibly supportive, and they always have been. Over the years, you meet a lot of people in the industry, and every so often, you meet a fellow bartender that shares that passion for me and with me. When you meet a co-worker that has that twinkle in their eye for a cocktail, you both push, inspire, and share insight on ideas together. Anyone & everyone along the way that has helped intensify that passion, for me, has been the most influential. Those people definitely know who they are.

Do you have any advice for novice/at-home bartenders?

My advice is always to learn the classics. In my experience, most things are a spin-off of a classic; if you understand the baseline rules, you can really go a long way with that, even if you don’t necessarily know a lot about other spirits. The classics are classic for a reason. Study them and build off of that.

What is your favorite ingredient right now, and why?

Lately, I have been all about mezcal. I find myself putting mezcal in a lot of things, and I’m okay with that. Just a little bit can change an entire cocktail. 

Bartender Heather Minnick

Bartender Heather Minnick

How do you go about creating a new cocktail? Is there a specific process or simply a moment of inspiration?

I get inspired. It can come out of nowhere. It’s actually pretty nerdy and obsessive-but for me, it’s creative expression. I have a whole page of notes in my phone of just random things I think would be really good together or ideas that I want to try. It comes from anything. I have woken up at 3 a.m., rolled over, and added a note in my phone for a possible recipe. A lot of times, it comes from food. I watch a lot of cooking and food documentaries, and seeing all the ingredients that they use really gets my brain wheels turning. Once I have a baseline of what flavor I want, I like to research that thing and what might be good with it, and then I go to the bar and play with it.

Do you have a special technique you use or a tip for making a particular drink?

It’s all about balance. Just because you like or dislike an ingredient doesn’t mean another person doesn’t love it. If it’s for a bar guest, depending on who I’m making it for, I always like to survey the person a bit to see what they would prefer or not prefer. If they don’t know, ask them what they don’t like. They always know what they don’t want, so you can eliminate things quickly. Then I go from there and try to create the most well-balanced, likable drink for that particular person.

I read them a bit-if they seem really excited I’m going to try and give them a bit of a show. I like to light stuff on fire! If they are just interested in the cocktail itself, I enjoy going with a good classic based cocktail. But balance is key either way. Don’t be afraid to try things. Some of the best cocktails I’ve made came from me trying a random combination and going, “wow. Didn’t expect that to be good”. Again, it’s like cooking. Start with a base recipe, add things as needed, and taste along the way.

Where do you see the bartending/cocktail culture headed?

It’s only getting bigger and better, and I am here for it. This industry is something I have always loved so much, and it goes so much deeper than making drinks for people—the history behind it, the fact that there was once a time where people weren’t allowed to go sit at a bar. We’ve taken that passion and made it something really cool. An awesome cocktail could make or break the decision on where to spend your time and money. It’s become this awesome art form and it’s so cool to see what some of these bartenders all over the world are doing with their ideas. I see it only getting bigger. And hopefully, more people will be more appreciative of the craft and love it just as much as we do. We are essential!

Interested in the Chilled 100 group? Contact the Chilled 100 director!

The post Bartender Spotlight on Heather Minnick appeared first on Chilled Magazine.

Source: Mixology News

The Anatomy of the Bottle: Smoke Lab

By | Mixology News

Anatomy of a Bottle, featured image

Intending to bring an innovation mindset and craft-oriented approach, SMOKE LAB created the first vodka of its kind in India.

Making its U.S. debut last year, Smoke Lab, distributed by India’s NV Group, released Smoke Lab Vodka Classic and Smoke Lab Vodka Aniseed. The vodka is distilled 5x times using a charcoal filtration system—making it a smooth yet bold spirit. The distillery uses locally sourced Basmati rice, a crop indigenous to India, and pure Himalayan spring water, to create the homegrown vodka.

“Smoke Lab is where eccentric creative ideas come to life. It’s always experimenting. We’re innovators and responsible creators of a great-tasting liquid, made from Basmati rice and 5X distilled.”
– Founder, Varun Jain

Anatomy of a Bottle

While what’s inside counts, the bottle is worth definitely worth mentioning. The unique shape of the bottle came from the idea of how smoke disperses into the air. Having SMOKE LAB VODKA be visible on a bar shelf is what inspired the brand to utilize both surfaces of the bottle so together they would have more of an impact. The white and black bottles are eye-catching with their “S” logo down the front. They can be displayed in two ways, as each bottle has two sides.

When placed next to each other, the front display forms the “S” and when the bottle is alone, the edge side will also display the “S.”

Smoke Lab didn’t stop at just vodka—the brand also has a high-fashion streetwear brand, water, and sanitizers. “In India, it is not allowed to make any advertising for alcohol, therefore brands have come up with surrogate brands to advertise their products,” adds Jain. Many other companies use sales of CD’s or bottled water to advertise their brands, but Smoke Lab is a little different. The high-end streetwear works to promote the lifestyle Smoke Lab is looking to create–one that’s edgy, expressive, and inclusive. What makes this all interesting is that you might think the fashion inspired the bottle, but the truth is that the bottle and its concept inspired everything else.

The post The Anatomy of the Bottle: Smoke Lab appeared first on Chilled Magazine.

Source: Mixology News

The History of Vodka

By | Mixology News

Royal Elixir, featured image

Ever wonder about the history behind vodka?

Vodka is a top-selling spirit everywhere in the world. When first consumed, it was only in Europe. The clear liquid is the result of combining water and ethanol. It’s distilled from a fermented substance like corn, potatoes, grains, etc.

Poland and Russia claim to be the first place to originate vodka. The first documented production of vodka was at the end of the 9th century in Russia. However, reported in a Russian town called Khylnovsk in 1174 was the first known distillery was around 200 years later. Poland claims to have distilled vodka in the 8th century. This spirit they distilled was of wine, and it’s more of brandy than it was vodka.

In the beginning, vodka only was distilled once. Distillers soon learned the benefits of distilling vodka multiple times, which results in higher alcohol content with higher quality. Later, it was discovered that using charcoal in the distillation process was a new way to purify vodka.

During World War I, vodka made its way to North America, and World War II brought the production of vodka to western countries. The consumption was expanding, and so was the manufacturing. Vodka was no longer a spirit that was made only in Russia and Eastern European countries.

To be considered a vodka, it needs to have a 40% ABV or 80 U.S. proof. This requirement was established and has stuck since the 1890s. The European Union requires a minimum of 37.5% for vodka. It’s gained notoriety in the cocktail world because of its versatility. The first cocktail book to include a recipe for vodka was the Savoy Cocktail Book. The recipe was “Blue Monday,” a drink that contained vodka, Cointreau, and blue vegetable juice.

Today, vodka is one of the most consumed spirits. As the years have gone on, distillers have experimented with different flavors and additives to change the taste and look of the neutral spirit. And although it is now produced worldwide, it is still produced in its original home: Russia and Poland.

Here are some of our favorite vodka cocktails to try.

Royal Elixir

Royal Elixir

Royal Elixir


Skinny Rabbit

Skinny Rabbit cocktail being mixed and garnished by barman

Skinny Rabbit


The Wizard

The Wizard cocktail

The Wizard

The post The History of Vodka appeared first on Chilled Magazine.

Source: Mixology News

5 NYC Rooftop Bars to Visit

By | Mixology News

NYC Rooftop Bars featuref image

Rooftop bars allow for a scenic escape in a city.

There is truly nothing better than being able to go to the top of a building and look at the view below. Even if you’re afraid of heights, New York City is charming from up top. We have rounded up five rooftop bars that are definitely worth visiting the next time you’re in the big apple.

Whether just looking for a cute Instagram-worthy location or a place to soak up the summer sun with friends, check out one of these five rooftop bars.

230 Fifth

If you haven’t been, you need to go. One of the most famous rooftop bars in NYC is a must-visit. It received its name from its location at 230 5th Ave, where they have a rooftop area that can fit up to 1,000 guests. Not only is this a gorgeous place in the summer, but even in the winter, they offer blankets and igloos to stay warm. Enjoy a cocktail with a view of the Manhattan skyline.

230 Fifth

230 Fifth


The Ready Rooftop Bar

For those backyard garden vibes, check out this bar in the East Village. At night, twinkly lights string across the top while you relax in lush and plush seats. The unique bar gives off a hipster and rustic feel. Enjoy little bites of their menu like chips and guac or black truffle chips. Sip on one of their frozen cocktails in the warm heat.

The Ready Rooftop Bar

The Ready Rooftop Bar

Photo Courtesy of Time Out

The Roof at PUBLIC Hotel

Giving a 360º view of the city, this rooftop bar is a must-visit. The outside terrace is beautifully designed with comfy lounge chairs and greenery, while at night, the rooftop lights up with warm lights for a sexy vibe. Listen to some of the best local and international DJs while savoring in one of their cocktails.

The Roof at PUBLIC Hotel

The Roof at PUBLIC Hotel


Arlo Midtown Rooftop Bar

This all-day venue has a modern and warm feel to it. This rooftop also offers a panoramic view of Manhattan and the Hudson River. Indulge in one of their cocktails like the Girls Just Wanna Have Fun or Sweet Dreams while snacking on their Middle Eastern treats like Tahini dip. The “sky walk” glass floor is also a great photo opportunity.

Arlo Midtown Rooftop Bar

Arlo Midtown Rooftop Bar


Social Drink & Food

This bar is the perfect place to have dinner and enjoy the inviting atmosphere. The turf ground gives off a comfy and casual feel. On Thursdays, the bar offers a movie night for those to come and kickback. Relax after work and have one of their craft cocktails or stop by for their brunch. Not to mention, this is New York’s largest hotel terrace, so you definitely will want to go.

Social Drink & Food

Social Drink & Food

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Source: Mixology News