September 2021

Made in the whiskiest place in the world, Glen Scotia has a long history of high-quality spirits and incredibly good fortune.

Based in Campbeltown, Glen Scotia has been working hard to make their spirits and put their region back on the map. The history of the brand is tied to the history of Campbeltown itself; a region that once boasted a distillery on nearly every corner. As Campbeltown’s fortune waxed and waned, so too did Glen Scotia’s. Luckily for whisky drinkers worldwide, Glen Scotia not just survived, but thrived, and now, the distillery is working hard to make the best whisky on the market.

Sad Decline History Campbeltown

The Kintyre peninsula, where Campbeltown is situated, was a distiller’s paradise, with ample supply of all the necessary ingredients for whisky. Barley, peat, plenty of fuel, and most importantly, a bountiful supply of clear fresh water was all available locally. Since at least as early as 1600’s distillers have been operating in the region, with the first license for ‘aqua vitae’ production issued in 1609. By the end of 1795 there were at least 31 documented illicit stills up and running in the area in and around Campbeltown.

In 1832, the Scotia Distillery was formed by the town’s Dean of Guild James Stewart and Provost John Galbraith. At the height of Campbeltown’s whisky production, steam ships whisked bottles of spirits directly to Glasgow in just nine hours. In 1835, 29 distilleries were thriving in the area, but the boom wouldn’t last.

Sad Decline History Campbeltown

The 1920’s proved to be a death blow to the area—the great depression and prohibition in the US had greatly reduced sales. Then in 1923 the Drumlemble Colliery closed its doors putting an end to the supply of cheap local fuel. At the end of 1929, only three of the original distilleries remained; Ri-Clachan, Springbank, and Scotia. By March 20, 1930, Scotia was forced to close its doors for the next three years. Fortunately, the dry spell didn’t last too long for Scotia. In 1933 the Bloch Brothers bought the facility and re-opened with the updated Glen Scotia name. By 1934 Ri-Clachan closed leaving Capmbeltown with only two remaining distilleries.

For the next sixty years the two remaining distilleries survived as best they could. In 1984, the doors of Glen Scotia closed once more, this time for five years before luck struck again. In 1989, the distillery opened once again under ownership by the Gibsons. As demand for whiskey grew, Glen Scotia thrived, changing hands to the current team of Loch Lomond. Campbeltown began to reestablish itself as a major whiskey-producing region after almost 100 years. In 2000, the Glengyle distillery reopened bringing the total number of local distilleries back up to three for the first time in over 60 years.

Despite being one of the smallest distilleries in Scotland, Glen Scotia has been making huge waves and helping to put Campbeltown back on the world whisky map. The brands whiskies have won countless awards including the coveted Best in Show at the 2021 San Francisco World Spirits Competition.

With such a tumultuous history, you might be surprised to learn that Glen Scotia hasn’t changed too much about the way they make whisky over the years. In fact, the team works hard to maintain their historic surroundings. The mashtun, stillroom, and even the dunnage warehouse date back to the 1830s. One of the few changes has been that instead of malting their own barley; they now buy the material from elsewhere in Scotland. However, all the purchased barley is malted to Glen Scotia’s exact specifications to ensure a true Glen Scotia character shines through. The result is a one-of-a-kind, award-winning whisky that stands the tests of time.

The post A History Of Good Fortune: The Long Story of Glen Scotia Distillery appeared first on Chilled Magazine.

Source: Mixology News

It’s safe to say that you can throw out any preconceived notions you have about the shining Tennessee city of Nashville.

Sure, there are honky tonk bars and the city is awash with country music and culture, but one visit to its pristine streets and you’ll find that it’s so much more than that. From top tier hotels sprouting buzzy bars to cocktail-focused hideaways that are turning heads and Instagram-worthy novelties that will have your friends and family stunned, here are some of the best bars in Nashville in every category.

HOTEL BAR: Commons Club at the Virgin Hotel Nashville

A newer part of the Nashville landscape, the city’s Virgin outpost opened in July 2020 during the height of the Coronavirus pandemic with strict health protocols. Thankfully the hotel has successfully persevered since, boasting the impressive Commons Club downstairs and Pool Club on the roof; both of which showcase impressive bar programs. The star of the show here is Dan Rook, a native of Chicago and a bartender with a passion for libations. The menu here zigzags between Tennessee-friendly favorites (like Cooper’s Revenge made with Coopers Craft Bourbon) to refreshing fare like a coconut margarita (with 1800 Coconut and coconut water) dubbed JB’s Marg.

VirginHotels.com/the-commons-club

NOVELTY: The Falls Bar and Lounge

A short drive outside Downtown Nashville lies the iconic Grand Ole Opry, an American musical landmark which has minted country stars for a century and is celebrating its milestone 5,000th performance this autumn. But located a short walk from the theater is the expansive Gaylord Opryland Resort, a gargantuan hotel and indoor playland boasting numerous restaurants, bars and shops. The complex is so big that it also boasts an intricate series of waterways, rivers and waterfalls, flanked by a series of walkways and bridges under its towering roof. A stand-out of the resort is The Falls Bar and Lounge which serves up libations with the most unique view in the area: in full sight of two massive waterfalls as well as man-made streams, a koi pond and lush greenery. It’s a boozy novelty, and the perfect place to kick back with a local beer or whisky concoction.

Marriott.com/hotels/bnago-gaylord-opryland-resort

RESTAURANT BAR: Stateside Kitchen

When it comes to restaurant bars that boast a major boozy pedigree, the Stateside Kitchen stands out in a crowded field of respectable eateries that Nashvillians and tourists alike are buzzing over. Aside from the delectable food (try the grilled artichokes as a starter), the Stateside’s digs are picturequese: a glass atrium ceiling, shiny tiled floors and walls, and a strip of cozy blue stools which flank a marble-topped bar. When it comes to the libations, the menu offers a copious amount with plenty of local whiskys and bourbons as well as thoughtful cocktails like a Smoked Peach Old Fashion (which includes Buffalo Trace Bourbon as well as its namesake smoked peach). Also features are a bevy of variations of Lynchberg, Tennessee’s own Jack Daniels, including its tough-to-find Sinatra Select. It’s of course named after Frank, the brand’s most famous fan.

Stateside Kitchen

DreamHotels.com/stateside-kitchen

HONKY TONK: Robert’s Western World

While Nashville isn’t all country, there are still quality honky tonk visits to be had. One of the absolute diviest is Robert’s Western World, located on the city’s famed Broadway (which is like the Las Vegas Strip, but somehow more lively and with a country theme). In the midst of a continual schedule of live music and busy walls chock full of country decor (think: murals of Patsy Cline), partons enjoy dirt-cheap drink specials and so-greasy-it’s-good grub like Robert’s famous baloney sandwich. It all adds up to the ultimate Music City spot for a good ol’ country-themed time.

Robert’s Western World

RobertsWesternWorld.com

ALL-AROUND BAR: Skull’s Rainbow Room

Along with being known for its checkerboard stage where everyone from Elvis to Bob Dylan has performed, this iconic bar located in the city’s bar hotspot known as Printer’s Alley boasts jazz, burlesque and fine drinks. Its bar program is both extensive and approachable, including a George Dickel Tennessee Rye, Apple, 5 Spice Blend and Angostura concoction called The Hancock. It’s no wonder that Skull’s, aside from a brief break in the early 00s, has been a Music City go-to since 1948.

Skull’s Rainbow Room

SkullsRainbowRoom.com

COCKTAIL FORWARD: Patterson House

Even the most keen cocktail fan would be impressed by The Patterson House, a local favorite among the city’s bar industry. Dubbing itself a “sophisticated speakeasy-style lounge specializing in hand-crafted artisan cocktails,” the mixologist haven gets its cred from owners Benjamin and Max Goldberg of Strategic Hospitality; they’re brothers who run a variety of disparate yet popular bars around the city. Its liquor stock is as extensive as its inventive menu. One standout, the Rope-A-Dope, features everything from Calvados and Dolin Blanc to Giffard Banana, Merlet Creme de Frais and Bitterman’s Boston Bittahs.  Advance reservations are definitely recommended.

Patterson House

​​ThePattersonNashville.com

A KARAOKE GOOD TIME: Cross-Eyed Critter’s Watering Hole

Imagine Chuck E. Cheese, but for adults. Located in the basement of Nashville’s Graduate Hotel outpost, this rollicking hideaway became known as the first animatronics bar in the world when it opened in early 2020 as it features three movin’ and groovin’ animal star robots, each meant to imitate a country icon. And yes, that includes a Dolly Parton fox. As you karaoke your heart out, the three ‘play’ along to the song of your choice. Just make sure you grab a libation before your big debut, whether a fun shot concoction (like the Flaming Dr. Pepper with Hot Rum, Amaretto and Beer) or a drink pairing (like a Hap & Harry’s with Jack Daniels).

GraduateHotels.com/cross-eyed-critters-watering-hole

The post 7 Amazing Nashville Bars for Every Drinker appeared first on Chilled Magazine.

Source: Mixology News

Following the celebrated launch of their first edition 2017 bottling, the Distillery at Torabhaig announces the launch of a new expression, Allt Gleann.

Blending traditional and contemporary approaches to distilling, the team at Mossburn Distillers operating at Torabhaig have created a stunning new expression. The road to distillation was a long one. The brand first began planning renovations to the distillery in 2002, with renovation finally beginning in 2014.

Allt Gleann Bottle and Carton

The original farmstead was built in the late 1700’s with the steading built around 1820 from stones pulled from the ruins of the nearby Castle Camus. As Mossburn planned their renovations, they worked with the historic building. The renovations even included a unique removable roof that will allow the distillery to replace the pot stills without disturbing the building. After four years of renovations, the distillery began making spirits in 2017.

Inside The Distillery at Torabhaig

Allt Gleann is the second expression and will be a part of the Legecy Collection from the line. The stunning single malt scotch is bottled in small batches drawn from no more than 30 casks each. “As we have bedded in our new distillery, we have sought the true expression of Torabhaig,” the brand shared. “Through tireless trial and dialogue, then using the findings to inform each next batch, we have evolved a distinctive signature style, our own flavor profile that we describe as Well-Tempered Peat. This distillery signature will be the foundation upon which we build our legacy, and we look forward to witnessing this style develop over our first four expressions to be released under the Legacy Series label, as we dig deeper into the complexity of the flavor of peat to deliver truly exceptional and balanced character.”

Allt Gleann Bottle

Torabhaig’s newest expression, like most single malts, is a rich example of how terroir builds a spirit. The Isle of Skye is ideal for distilling, from the unique microclimate to the access to naturally peated water. The distillery uses two burns (streams) for their pure spring water- Allt Breacach and Allt Gleann. The new launch is named after this important water source.

On the nose you’ll notice the opening peat smoke followed by touches of pipe tobacco, vanilla, and earthy, almost savory hints. On the palate the spirit starts light with some oiliness that leads to vanilla and savory notes of peat, peppercorn, and a touch of smoke.

The post A Taste Of Skye: Torabhaig Launches Second Expression appeared first on Chilled Magazine.

Source: Mixology News

The Indoggo Competition comes to a close as the final winners were chosen by a team of judges including Snoop Dogg himself.

Judges met at Snoop Dogg’s compound to review the videos sent in by each competition and try the drinks in person. Chilled 100 National Director, Wendy Hodges, mixed up each cocktail for the group to try. “Me and the Ladies have deliberated and taste tested,” shared Snoop. “We feel that all three of them are exceptional drinks, great cocktails. It’s all about the way it tastes, the way it feels, and the way it makes you feel.” The star noted that choosing between the three was a challenge and he looks forward to enjoying them all again in the future.

We caught up with Hodges after the event “The Indoggo Gin finals were a blast! I got to mix the 3 finalists’ cocktails for Snoop and his friends on Friday evening live on Instagram. Despite technical difficulties with the ice sticking together, the event went off without a hitch. The competitors each made videos introducing themselves and talking about their cocktails creations that we played while I mixed the cocktails.

Snoop even surprised us by throwing in a last minute $500 prize for the best video for Shaun Gordon who really went above and beyond. I did not envy Snoop and the ladies judging because all 3 cocktails were very good. In the end they were feeling The Pimp’s Cup from Taylor Lax. They even tried to rename it ‘Blue Koolaid’ lol.”

Mix up one of the winning cocktails and see which one you like best!

The Pimp’s Cup

#1 The Pimp’s Cup 

Recipe by Taylor Lax

Ingredients:

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

Inspiration: After trying Indoggo, my first thought was to incorporate it with a classic Pimms cup. It’s an old-school cocktail that has always been a favorite of mine during the warmer months. With strawberry gin as the base, I found myself landing on notes of refreshing lemongrass and coconut. This paired well with the sweet, crisp flavors of orange and ginger that also played a part in this cocktail variation.

Inspired by Snoop’s branding, the Pimp’s Cup is represented with a cannabis leaf garnish and a bold color that’s sure to make you say after the first sip, “Fo shizzle my nizzle.”

Cali Sour

#2 Cali Sour

Recipe by Shaun Gordon

Ingredients:

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

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

Young, Wild & Free

#3 Young, Wild & Free

Recipe by Jesse Hubbard

Ingredients:

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

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

The post Snoop Dogg Announces Indoggo Competition Winners appeared first on Chilled Magazine.

Source: Mixology News

After winning third place in the Indoggo Challenge for his cocktail Young, Wild & Free, we caught up with Columbus, Ohio based bartender Jesse Hubbard to learn more about his career, inspiration, and what he thinks is next for bartending.

Jesse recently released his first cocktail book entitled “Punk Rock & Cocktails” and is a co-founder of Saint Russell Productions, a Columbus, OH based consulting and event company known for their creative themed pop-up bars.

Jesse Hubbard

What inspired you to become a bartender? Tell us about your background.

I was working in radio in NYC back in 2008 and took on a bartending gig as second job because it’s so expensive out there and let’s just be honest, radio didn’t pay enough. I started picking up a couple shifts a week, which then turned into managing the bar I worked at. I quickly fell in love with the bar industry and as time went on, I started working less and less in radio and more in the bar industry. I’ve been at it ever since and have run bar programs in Princeton, NJ – Eugene, OR – Louisville, KY – Columbus, OH. It’s been the best career change I ever could’ve made.

Where do you tend bar now? What makes it unique? Distinctive drinks, décor, a certain vibe?  

I’m the bar lead at Rye River Social. It’s a great spot with a fantastic cocktail menu and expansive bourbon selection tucked away in the Grandview neighborhood of Columbus, OH. I’m incredibly fortunate to work with a very talented bar team who continue to inspire me!

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

My father. He encouraged and inspired me to be the best I could possibly be and gave me the confidence to believe in myself as I set out to accomplish my goals in not only the bar industry, but life in general. He was my biggest fan and greatest supporter and most certainly my hero.

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

I would say that it’s important to experiment and to not be afraid to get weird with the ingredients in the kitchen. Have fun with it and get your reps in. We all started out as nervous, novice bartenders at one point and it’s only with practice, practice, practice that you can then start to see the pieces come together. But trust me when I say that we’re all always still learning.

What is your favorite ingredient right now and why?

I’ve been really enjoying making my own shrubs and butters lately. While there are certainly a ton of great bitters and shrubs on the market, it’s just such a satisfying feeling to know that every last ingredient of your cocktail was made from scratch. So, if time allows, I’m certainly going the house made bitters and shrubs route.

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

It varies, to be honest. Sometimes it’s a moment of inspiration where I have to stop what I’m doing and start writing down ingredients and names and the ideas are just flowing. Other times, I like to put a record on and start whipping up different concoctions and just see where that process takes me.

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

When using egg whites in a drink, instead of doing a dry shake or reverse dry shake, I add all ingredients including the egg whites with two 1×1 cubes and shake for about 15 seconds. The result is a more efficiently made, wonderfully fluffy cocktail. Works every time.

Where do you see the bartending/cocktail culture headed?

I truly hope that it continues on its current path of being respected as a real, viable career and not one of a stepping-stone. Bartending has been so good to me so it’s very satisfying to see it gets it’s due. It’s a wonderful profession filled with impressive talents across the globe and I’m damn proud to be a part of it.

Sunny Side of Despair

Sunny Side of Despair

By Jesse Hubbard

Ingredients 

• 1 oz. Plantation 3 Star Rum
• 1 oz. Cruzan Aged Rum
• 3/4 oz. Maggie’s Farm Falernum
• 3/4 oz. Brown Sugar Banana Syrup
• 4 oz. Pineapple Juice
• 1/4 oz. Lime Juice
• 2 dashes Toasted Almond Bitters
• 1 dash Smoked Cinnamon Bitters

Preparation: Add all ingredients into a shaker tin, add ice, cap and shake vigorously. Strain over pebble ice into tiki mug and garnish with mint, a dehydrated lime wheel and pineapple leaves. Mug by Don Hobo Tiki.

The post Get To Know Bartender Jesse Hubbard appeared first on Chilled Magazine.

Source: Mixology News

Made with real, organic ingredients that have functional purposes, Frankly Vodka is a new take on the category.

The line of five expressions, four flavored and one classic vodka, are complex, layered, and easy to work with alone or in cocktails. We had the chance to catch up with Frankly Vodka Co-Founder and VP of Marketing, Kristen Risk, in our latest issue. The story of the brand was so exciting we had to share the full interview!

Frankly Organic Top 3 Varieties with Frankly Fizz

Please tell us about the name, packaging, and label for Frankly Vodka. What inspired each?

To live frankly is to live honestly. Our packaging is intentionally clear, contemporary and conversational, we’re not preachy, not goofy, but straightforwardly appealing to a range of audiences drawn to strong ideas and transparent sips. It was Franky’s mission to create a vodka where functional ingredients and transparency shined bright. Our label has won four design awards globally.

To live Frankly is to live honestly. Tell us more about this motto. 

Crafting our vodkas with USDA certified organic ingredients coupled with having an ingredient list and nutritional label for full transparency is Frankly’s ethos.

Talk to us a bit about the brand. 

The brand was inspired by a wellness shot. We wanted to craft a ‘better-for-you’ vodka that used functional ingredients like turmeric root, maca root, wild cherry bark and ginger root to create deep flavored profiles, all while being mindful. Why do you think the market was ripe to welcome Frankly Vodka (given the saturated vodka category today)? The category does not currently have a vodka that possesses the same characteristics of Frankly. Today’s demanding consumers want a better-for-you cocktail without sacrificing authentic flavor. Millennials and LOHAS resonate with sustainable crafted consumer products and philanthropic efforts, we do both.

Kristen & Philip

What makes Frankly stand out? 

Frankly stands out for a myriad of reasons: Organic ingredients (no synthetic pesticides), functional ingredients, ingredient transparency, no refined sugars, no artificial flavors or colors, non-GMO seeds, gluten-free, Kosher certified, organic certified, lower ABV on flavors, ready to sip, award-winning, supports organic farmers and organic agriculture practices (better for the environment…everyone talks about global warming, we are doing our part!), philanthropic mission of donating 1 % of revenue to animal welfare organizations. Frankly resonates with consumers for these varying differentiating factors. What’s not to love?

Tell us a bit more about the wellness shot and conscious cocktails.

At the time of researching the category, my husband an I were running marathons and working out regularly which always ended with a healthy and functional wellness shot. We really never gave much thought to what was in our week-end cocktails until we learned that there is rarely transparency in the industry, so we set out to change that. The TTB does not mandate ingredient labeling, we think consumers have the right to know what they are consuming and frankly, we feel proud of what’s in our vodkas. We call them conscious cocktails.

What would you like bartenders to know about Frankly? 

Bartenders love the versatility of Frankly Organic. You can serve them neat, splash of soda water, or simply use as a regular vodka, the only difference is your cocktail will be tastier due to the depth of flavor profiles.

What about mixing with Frankly Vodka?

What are some other ingredients bartender should keep in mind when mixing? Simple is better, fresh citrus, a liquor or fresh herbal syrup.

Tell us about the “organic” certification and the culture of sustainability for your brand. Why was this important? 

Organic Certification is a stringent process that ensures all our raw ingredients are grown with no genetically modified seeds and are absent of synthetic pesticides, herbicides and fertilizers. Our farms utilize sustainable farming practices which contribute positively to our environment.

Tell us about Frankly’s giving back to the community aspect.

Compassion and respect for animals is Frankly’s philanthropic mission, called FranklyFido. We donate 1 % of revenue to animal welfare organizations.

Frankly donates a portion of profits to support animal welfare

What should bartenders know about the 4 flavor profiles. Anything you’d like to share about the ingredients/distilling processes/water? 

Our four flavor profiles are crafted with organic fruits, roots, and botanicals for award-winning taste. We distill our vodka five times and slow filter for a smooth taste. Frankly Organic Grapefruit Vodka is warm and well-balanced with ruby red grapefruits, Ceylon cinnamon, and maca root. Frankly Organic Strawberry Vodka is slightly sweet with strawberries, lemon, coconut water and turmeric root. Frankly Organic Pomegranate Vodka is slightly tart with pomegranates, lemon and ginger root. And, Frankly Organic Apple Vodka is complex with apples, ginger, and a kick of cayenne. There is truly a profile for everyone (even whiskey drinkers can appreciate the Apple varietal, due to its complexity).

In a sentence or two – how can bartenders best describe Frankly Vodka to guests?

Layers of flavor on the palate. Flavored vodkas often are not admired, that’s because most brands use a singular extract to flavor one standalone flavor. We layer with real fruits, roots, and botanicals for deep profiles.

Any new flavors or anything else coming down the pike you’d like to share?

Tell us a bit about yours and your husbands background in the industry. 

Philip and I have been in CPGs our whole lives, however not in the spirits industry. Our partner, Kent Croutcher came from the finance side of Deep Eddy and Kendall Jackson. (Please refer to Founders biographies).

Anything else you’d like to share? 

Drizly just reported Frankly has 3 top flavors that are the fastest growing flavored vodkas in the country. (sent article 6/11) We are Austin’s First Organic Vodka. Launched in September 2018 in TX and AZ, we will be in 45 states by Q1 2022. Recent News: Whole Foods National Partnership and 600 CVS stores in CA. We are in Total Wine Nationally and several regional chains. Take a look at our Where to Buy feature on our website to view our retailers. From Specs, Goody Goody, Twin Liquor, Binny’s, ABC Liquor, and some Costcos, Walmarts, Safeway, Fry’s, AJs, and so many more.

The post Speaking Frankly With Frankly Organic Vodka Co-Founder Kristen Risk appeared first on Chilled Magazine.

Source: Mixology News

Finishing its fourth year, GRUPO GITANO returned to New York City this summer with their extraordinary open-air restaurant and mezcal bar, GITANO Garden of Love.

Set in a 24,000 square-foot tropical “garden” with a lush canopy (of coconut palms), the seasonal concept occupies an entire Hudson Square city block at the intersection of Soho and Tribeca.

“Back in the middle of Winter 2018, we were asked if we wanted to bring GITANO to New York City, and although I have personally lived and worked [here] for many years (and love this city), I initially thought of GITANO’s next locations as beach, tropical, exotic…”
– Founder James Gardner

After touring the empty, undeveloped lot then, Gardner had a very strong vision of GITANO in New York City. But first, he had to locate a tree farm in Florida once realizing they could not import palms from Mexico. “[I] found the price of a 30’ coconut palm tree, and decided we could do the project!” he explains.

“Next, I started sketching. I drew a long [stone] runway down the center of the property and our iconic wood entrance pergola with a pink neon sign at the top [of the runway], knowing that with the Freedom Tower backdrop, we had another Insta- moment!” he adds. “From design to debut in three months. A project that under normal conditions could take years.”

Gitano Tablescape

Twin pergola dining decks and a 40′ reflecting pond (with a waterfall) further frame the city skyline – reminding guests of the concrete “jungle” they are in. In the center: a mezcal mecca. The cubic bar (beneath a circling disco ball) spotlights diverse mezcal producers in the hands of dynamic bartenders – shaking, stirring, even muddling mezcal into unique cocktails and over-sized punch bowls.

The agave-driven drink list includes:

• Jungle Fever, a Gimlet mimic with Gem & Bolt Mezcal, “Jungle Syrup,” and fresh lime juice; tall cilantro twig and mini chili pepper for presentation.
• Kisses in the Car, a bright blend of Pierde Almas Small-Batch Mezcal, Ron Zacapa Rum, agave nectar, and passion fruit juice; capped with a habanero pepper.
• Alma Vieja, a fierce friend of the Old Fashioned with Maker’s Mark Bourbon, Bruxo Mezcal, and orange cordial plus peel (and rosemary sprig) to garnish.
• Mezcal Flight, highlighting four independent mezcal producers, like Banhez Mezcal.

“Strictly no plastic [at the bar] – we have wheat and agave straws. We use wooden fruit crates for storage, [and] we maximize shared ingredients with the kitchen to reduce waste (i.e. cilantro and chili peppers),”
– Founder James Gardner

GITANO Garden of Love serves “gypsy-modern” Mexican cuisine cooked on an open fire. Pairing suggestions include the fizzy Gypsy Disco 75 with the branzino in a cooked banana leaf with chaya and kiwi, and the refreshing Jungle Fever with anything, particularly the Truffle Tlayud per Gardner. Served daily, the Jungle Brunch menu boasts a new wagyu-bison burger, while the prix-fixe package suggests “cocktail party” options – exciting enhancements without major menu changes.

Gypsy Disco 75

“People seem to like what we are doing and we are certainly grateful for that. We are in the process of planning permanent locations in New York City and other locations – all to be announced,” Gardner closes. “The stars [certainly] aligned on this incredible project.”

Jungle Fever Punch Bowl

Jungle Fever

Ingredients:

• 2 oz. Gem & Bolt Mezcal
• 3/4 oz. Fresh Lime Juice
• 3/4 Jungle Syrup (home-made jalapeño pepper infusion)
• Cilantro Sprig
• Chili Pepper

Preparation: Combine all ingredients in a shaker. Strain over ice into a rocks glass. Garnish with a cilantro sprig and chili pepper.

“The Jungle Fever is our most famous and popular cocktail [at GITANO],” Gardner leaves.

The post GITANO Garden of Love, an Outdoor Mezcal Oasis in NYC appeared first on Chilled Magazine.

Source: Mixology News

Celebrate the start of Autumn with five apple forward spirits to use alone or in your next cocktail.

The leaves are about to change, pumpkin spice lattes are back on menus and apples are finally starting to ripen on trees! Adding a dose of apple flavor to your next cocktail is a great way to get ready for fall. Whether you’re swapping out spirits for a simple seasonal switch or looking for inspiration to build a new cocktail, we’re sharing five apple based spirits we love.

Harvest Spirits Cornelius Applejack

Created by fourth generation apple farmers, Cornelius Applejack is a stunning craft spirit perfect for fall. Harvest Spirits was born in 2007, but the family has been growing their own apples since 1957. The Cornelius Applejack line was launched in 2009 and is made entirely from apples grown on site at the family owned and operated orchard. The standard applejack is aged in oak for four+ years. Additionally, the brand makes a Distillers Reserve aged for 10+ years, as well as Cherry and Peach infused options.

Harvest Spirits Cornelius Applejack

Ole Smoky Moonshine Apple Pie

Two American favorites in one! Ole Smoky combined the classic flavors of moonshine with ground cinnamon and apple juice for this Apple Pie Moonshine. The spirit is available in both 40 and 70 proof options. Perfect for easy fall cocktails, this moonshine mixes will with ginger beer, in hot toddies, and even as a shot with a draft beer.

Ole Smoky Moonshine Apple Pie

Evan Williams Apple Bourbon

Using a base of their famous Kentucky Straight Bourbon, the team at Evan Williams crafts their Apple Bourbon by blending in a crisp, green apple liqueur. The resulting spirit is a 70-proof, stunning copper liquid with a bold taste of juicy, sweet apple with hints of caramel and light spice notes.

Evan Williams Apple Bourbon

Laird’s 12-Year-Old Rare Apple Brandy

After emigrating from Scotland in 1698, Alexander Laird began production of Applejack that has continued as a family tradition to this day. This elegant brandy ages in carefully selected aged barrels chosen by eighth generation Larrie Laird and Master Distiller Danny Swanson. The brandy is aged for a minimum of 12 years before being bottled by hand. The spirit should be served in a snifter glass at room temperature to allow the aromas of butter, ginger, and pastry to come through. On the palate, notes of cream, butter and fruit lead with a tart, apple-forward finish.

Laird’s 12-Year-Old Rare Apple Brandy

Frankly Organic Apple Vodka

Founded on the idea that simplicity, transparency, and real ingredients make for a better spirit, Frankly Organic Vodka has been racking up awards and loyal fans since their launch. For their Apple Vodka they use sweet apples blended with lemon juice, ginger, wild cherry bark, a touch of maple syrup and a pinch of cayenne. The result is a complex spirit with layered flavor that will win over any drinker.

Frankly Organic Apple Vodka

The post 5 Apple Spirits To Celebrate Autumn appeared first on Chilled Magazine.

Source: Mixology News

With its disco-dancing supervillain sounding name and crème de menthe main ingredient, you might think The Stinger belongs to that dark 70s and 80s drink era we’d rather forget.  

However, The Stinger was probably invented in the heyday of every bartender’s favorite cocktail era: the late 19th century, roughly 1890. The Stinger is a duo cocktail. It has only two ingredients: equal parts brandy and crème de menthe. Traditionally, it was served chilled in a coupe glass and as digestif or after-dinner drink.

Stinger Origins

Despite the odd spirit and liqueur pairing, it was one of the most popular pre-Prohibition drinks, according to Jerry Sullivan in his 1930 volume The Drinks of Yesteryear: A Mixology. If you’re wonder who invented it, don’t even ask. There’s no trace of any lore or legend to even pontificate about. Most likely, it was simply a riff on a similar fashionable cocktail of the day, such as The Judge. Making its first appearance in print in William Schmidt’s 1891 cocktail book The Flowing Bowl, The Judge is made with two parts brandy, one part crème de menthe and simple syrup.

Stingers in Style

One millionaire influencer, during the roaring 20s, does deserve the credit for immortalizing it. Reginald Vanderbilt, (Gloria Vanderbilt’s dad), described the Stinger in 1923 as “a short drink with a long reach, a subtle blend of ardent nectars, a boon to friendship, a dispeller of care.” He also was known to break the mold and serve it to his jetsetter guests from his home bar before dinner.

Perhaps that’s why it appears in so many of Hollywood’s Golden Era films as a cocktail, rather than a post-dinner tipple. For example, Bing Crosby explains to Grace Kelly in the 1956 film High Society why it’s called The Stinger. Of course, because it removes the sting? In the 1957 comedy Kiss Them for Me, Cary Grant orders the bartender to keep the Stingers coming in order to deal with Jayne Mansfield’s chatty character. More recently, the minty fresh drink was featured in a Mad Men episode – but it was made with rum instead of brandy.

Stinger Switchups 

Speaking of variations, here are just a few to try:

• The Irish Stinger – Equal parts Irish cream liqueur and crème de menthe.
• The Amaretto Stinger – A three to one ratio of amaretto to crème de menthe.
• The Mexican Stinger – Swap out the brandy for tequila.
• The Vodka Stinger or White Spider – Swap the brandy for vodka.

Modern Era Stingers

Today, if you see a Stinger on a craft cocktail bar menu, most likely it’s made with a fine cognac, instead of brandy, and an artisanal mint liqueur, like Giffard Menthe-Pastille. And sometimes, it’s even served frosty cold over one diamond-cut rock in a coupe with a twist of lemon essence, as James Beard-winning barkeep William Elliott of Brooklyn’s Maison Premier does.

Whether you prefer to keep it simple, like the original recipe below, or experiment, The Stinger certainly leaves a lasting impression…just as its name belies. And for the love of all that’s holy and right in the world of cocktails, whatever you do, avoid making it with the green-colored mint stuff (stick with clear)!

The Stinger

The Stinger

Ingredients:

• 1 1/2 oz. Brandy
• 1/2 oz. Crème de Menthe

Preparation: Combine ingredients in a cocktail shaker and shake with ice until cold. Strain into a cocktail glass and garnish with mint.

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

Source: Mixology News

The agave plant is an iconic symbol of the Mexican spirits world, mainly enjoyed in its fermented form as Tequila or Mezcal.

Agave Spirit

But, agave spirits are more diverse than many realize. In addition to Tequila and Mezcal, agave spirits include such varieties as Sotol, Bacanora, Raicilla and Pulque. Similar to other regions, Mexican spirits enjoy classifications based mainly on geography, known as the Denomination of Origin.

Tequila

Tequila

Tequila is to Mexico as Scotch is to Scotland and Cognac is to Cognac, France. But, for decades, few regarded Tequila as anything more than a staple at college bars or the source of terrible late-night decisions. That was then; this is now. Tequila has evolved into an elegant, often premium spirit — Espanita Artisanal Tequila, Lobos 1707 Tequila and Mijenta are fine examples.

To be designated as Tequila, the agave spirit must be made from blue weber agave plants produced primarily in Jalisco and certain parts of Guanajuato, Michoacan, Nayarit, and Tamaulipas. The red volcanic soil of the highlands yields sweet blue agaves, while those grown in the lowlands present a noticeable herbal aroma and flavor. While most enjoy the unaged Blanco expression, one can find cask-aged tequilas aged in French or white oak barrels. Indeed, Reposado Tequilas ages for at least two months, Añejo Tequilas mature for a year, and Extra Añejo Tequilas sit peacefully in barrels for a minimum of three years.

Mezcal

Mezcal

While Tequila remains Mexico’s most popular spirit, Mezcal’s popularity has grown immensely. A MarketWatch.com article in February 2021 noted how Mezcal exports to the U.S. have increased fivefold since 2015. In 2020, Mezcal sales rose 86%.

Like Tequila, geographical stipulations exist for deeming an agave spirit a Mezcal. It must be produced in Durango, Guanajuato, Guerrero, Oaxaca, Puebla, Michoacan, San Luis Potosí, Tamaulipas or Zacatecas. However, unlike Tequila, which must be distilled from blue agave, Mezcal can be distilled from several agave varietals like Espadin, Madre Cuixtle and Tobala. Distillers roast the heart of the plant (piña) in stone-lined pits before fermenting, providing it with a smokier and usually more robust flavor than Tequila.

Sotol

The drink of Chihuahua, Mexico, Sotol is a spirit crafted from a shrub known as the desert spoon. Or, more practically, the sotol plant. In addition to Chihuahua, one will find the desert spoon shrubs in the Southwestern U.S. Every sotol plant takes 15 years to sufficiently ripen, providing enough plant product for one bottle of Sotol. However, unlike agave plants that have to be uprooted, sotol plants remain in place after workers harvest its core, allowing for continual regrowth; some plants are more than 100 years old. So, Sotol is not only tasty; it’s environmentally friendly.

Terroir plays a significant role in Sotol’s flavor profile. Plants harvested in forests, or rainy regions, present flavors similar to eucalyptus, pine and even mushroom. In contrast, Sotol grown in desert regions enjoy an earthy or spicy profile with notes resembling cocoa, cinnamon and pepper. Meanwhile, distillers roast the plant’s core in pits using whatever local wood is available, adding another aspect of terroir to the final product.

Raicilla

Produced only on the Pacific Coast of Jalisco (Puerto Vallarta and vicinity), Mexico has only recently imported Raicilla to the United States, starting in 2014. So, it offers a relatively new experience to drinkers north of the Rio Grande.

The spirit enjoys a history somewhat similar to American moonshine. After the Spanish conquest, the farmers who produced the liquor suddenly had to pay hefty taxes. So, they moved production underground. When tax collectors came knocking, the farmers lied and said the booze they created required the distillation of agave roots instead of agave piña like Mezcal (which is the same thing). Thus, they gave their spirit the name Raicillia, which means little root.

For those new to Raicilla, don’t expect it to taste like Tequila or Mezcal. Raicilla is made from a variety of agave plants (and then single-distilled, usually in copper stills) allowing for a wide range of flavor profiles. In general, expect an agave spirit composed of sweet, vegetal, earthy, tropical fruit, and sometimes smokey or funky notes; each batch and every brand offers pleasant differences.

Bacanora

Though the history of Bacanora exceeds three centuries, it has only legally been produced in its modern form since 1992. In 2000, the spirit received its own Denomination of Origin. To be considered a Bacanora Agave Spirit, distillers must use wild agave Pacifica Plants (found in the mountains of Mexico’s Sonora region) aged for seven to ten years.

Sonora’s desert climate with its hot days and cold nights provide Bacanora with a unique terroir. But, the spirit also benefits from the harvesting and distillation process. Workers harvest the agave’s piña and then roast it for 48 hours in volcanic pits. After completing the roasting process, they place it in sealed cement pits with fresh water to ferment for one or two weeks. The result is a smooth, agave spirit that finishes dry. The complex flavor profile consists of smokiness, earthiness, peppery flavors and subtle nutty notes.

Pulque

Pulque is traditional to central Mexico and enjoys a rich history. The Maya, Aztecs, Huastecs and other cultures in ancient Mesoamerica all partook in the consumption of Pulque. Religious festivals, weddings, fertility rites and agricultural ceremonies all included the serving of Pulque.

Pulque is made from the sweet, raw sap found in the heart of the agave plant (known as aguamiel). Unlike Tequila and Mezcal, which result from the distilled mash of the plant, the “honey water” is extracted and then fermented. Its appearance mimics milk in both color and thickness, and the flavor offers yeast-like notes that remind one of fresh bread from the oven and some tanginess. (Most brands add flavor adjuncts to cut-through the tang.) Moreover, it’s low in alcohol (similar to beer), so you don’t have to feel too guilty about “having another.”

There are plenty of other Agave spirits, too, like Cocuy from Venezuela, (a clear liquor that’s first fermented and then distilled), and Sikua, which is essentially Mezcal but found outside the bounds of Mezcal’s Denomination of Origin. Meanwhile, new agave-based distillers are emerging, such as in California. Indeed, amid this craft spirits and beer boom, the imbibe industry abounds in creativity, and many are happy to experiment with agave. The days of the cheap tequila shots that burn are over; this is the age of agave aficionados.

The post Everything You Need To Know About the 6 Top Agave Spirits appeared first on Chilled Magazine.

Source: Mixology News