Monthly Archives

September 2021

4 Reasons To Swap to Maraska Cherries

By | Mixology News

Maraska's Marasca Cherry Tree Grove, featured image

Small changes make big impacts, and swapping out your cocktail cherries for a premium option transforms even a simple drink.

Maraska Cherries Jar

Maraska Cherries Jar

Since the 1300’s, Zadar, Croatia has been producing some of the best cherries in the world. From high-end liqueurs that were favored by royalty, to the after-dinner drinks of the common-man, the Maraska brand has been providing cherry-based delights enjoyed by all. The line carries a range of products that can transform the everyday cocktail into something luxurious, but one of the most overlooked is the humble cocktail cherry.

Why should you swap out your cocktail cherries?

Maraska's Marasca Cherry Tree Grove

Maraska’s Marasca Cherry Tree Grove

1. Maraska Grows Their Own Cherries

The Maraska line has their own cherry orchard with over 100,000 mature cherry trees. Unlike other brands that source their cherries from other producers, Maraska oversees every step of production from the time the tree buds to when the final product heads to shelves and bars. Not only does this allow them to have complete control over the growing process, but they can select the best and biggest cherries to bottle. This ensures that the cherries are being used as efficiently as possible while each of your garnishes are premium and consistent. The cherries not bottled get used in their many other spirits, reducing waste and ensuring each product is as premium as possible.

2. Add A Dose Of Luxury

Creating luxury doesn’t need to be complicated. Improving guest experience, working with premium ingredients, or simply upping your cocktails appearance can all create a feeling of luxury. When you make the switch from small, low quality cherries to plump, naturally flavorful options like Maraska, you’re improving your game without any extra work.

3. Improve Cocktail Flavor

Thanks to the nature of Maraska’s production, they do not need to rely on artificial cherry flavoring or intense sweetness. Instead, Maraska cherries have a true, deep cherry flavor and can add depth and layers to any cocktail. Similar to how adding a scant pour of Maraschino  liqueur to a cocktail adds brightness and dynamism, a high quality Maraska cherry and a small amount of juice can do the same.

4. Improve Appearances

Simply put, a plump, natural hued cherry is always going to look classy garnishing a cocktail. Improving your garnish game is just one step to becoming a better mixologist, and opting for a high-end cherry is a fantastic step forward. If you’re trying to take the next step in your cocktail making game and are still garnishing your premium drinks with tiny, lackluster cherries, it’s time to switch it up.

The post 4 Reasons To Swap to Maraska Cherries appeared first on Chilled Magazine.

Source: Mixology News

Drink Of The Week: Goblet Of Fire

By | Mixology News

“Goblet of Fire”, cocktail with garnish, featured image

Ease into a new week and the changing season with this riff on a Paloma.

Atlanta based Chilled 100 Member Daniella Keenan developed this unique drink while riffing on a classic cocktail. The blend of cinnamon syrup, pumpkin puree, and black walnut bitters take this cocktail from summer to fall. While some might consider tequila a summer drink, infusing the spirit with rosemary helps bring a touch of autumn flavor to the mix.

“Goblet of Fire” cocktail with garnish

“Goblet of Fire”

“Goblet of Fire”

By Daniella Keenan of Atlanta, GA

Ingredients

  • 1 1/2 oz. Rosemary Infused Casamigos Añejo
  • 2 bar spoons Pumpkin Purée
  • 2 oz. Fresh Grapefruit Juice
  • 3/4 oz. Cinnamon Syrup
  • 1/2 oz. Domaine de Canton
  • 3 dashes Black Walnut Bitters
  • splash of Grapefruit Club Soda

Preparation: Shake everything except soda with ice and strain over ice mold. Top with soda. Garnish with black Himalayan sea salt and rosemary sprigs.

Want to see your cocktails featured here? Join the Chilled 100!

The post Drink Of The Week: Goblet Of Fire appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: 2 Riffs On A Martini for Fall

By | Mixology News

Fall Martini Recipes from Brockmans Gin, featured image

Get ready for fall with two autumnal inspired martinis from Brockmans Gin.

Brockmans smooth gin has notes of dark berries that work with juniper coriander and citrus to effectively pair with a range of cocktails, including those with a fall twist. The spirit was recently awarded a Platinum/Best in Class ranking at the SIP awards and has won more than 20 awards since its launch.

Brockmans Mocha Martini

Brockmans Mocha Martini

Brockmans Mocha Martini 

Ingredients:

  • 1 1/2 oz. Brockmans Gin
  • 1/2 oz. dark chocolate liqueur
  • 2 oz. fresh espresso
  • Vanilla syrup, sugar syrup or sugar cubes (optional)
  • Chocolate powder and fresh coffee beans to garnish

Preparation: Half-fill a cocktail shaker with ice. Add Brockmans, chocolate liqueur and espresso and shake vigorously. Strain into a martini glass. Garnish with chocolate powder and fresh coffee beans. For a sweeter cocktail, add vanilla syrup, sugar syrup or sugar cubes to taste before shaking.


Brockmans Autumn Reviver

Brockmans Autumn Reviver

Brockmans Autumn Reviver

Ingredients:

  • 2 oz. Brockmans gin
  • 1 oz. Lillet Blanc
  • 1/2 oz. Cointreau
  • 1 oz. fresh lemon juice
  • 1/2 oz. Ginger syrup
  • slice of dehydrated orange studded with cloves to garnish

Preparation: Stir all ingredients together in an ice-filled cocktail shaker.  Strain into a chilled martini glass and garnish with a dehydrated orange slice studded with cloves.

The post Must Mix: 2 Riffs On A Martini for Fall appeared first on Chilled Magazine.

Source: Mixology News

Countdown to Mexican Independence Day With Lobos 1707 Tequila

By | Mixology News

Tequila Cocktails for Mexican Independence Day , featured image

To celebrate their successful launch Lobos 1707 Tequila challenged 100 Chilled 100 bartenders to create cocktails using their line of unique sherry cask finished tequilas.

As we lead up to Mexican Independence Day on September 16 these recipes are the perfect way to get in the spirit.

Mauricio Moe Arce - The Deco

The Deco

The Deco

By Mauricio Moe Arce Jr / San Francisco

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Prickly Pear Juice
  • 1/4 oz. Nickel Dime Caged Heat Syrup
  • 1/4 oz. Agave Syrup
  • 1/2 oz. Lime Juice
  • Soda
  • Tajin/Salt rim

Preparation: Pour all ingredients except soda in cocktail tin, add ice, and shake until tin is slightly cold. Double strain over new ice in Collins glass. Top with soda. Garnish: Lime wheel and tajin salt rim.


Final Say

By Zee Zammit / Atlanta

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Hop Liqueur
  • 1/2 oz. Lime Juice
  • 1/2 oz. Watermelon Syrup*

Preparation: Put all ingredients into shaker. Shake with ice and strain into a coupe glass. Garnish with a watermelon slice.

*Watermelon Syrup

1/2 cup watermelon juice and 1/2 cup sugar to a simmer. Once sugar has dissolved allow to cool and bottle.


The Reservation

By Dylan Holcomb / Denver

Ingredients:

  • 2 1/2 oz. Lobos 1707 Joven Tequila
  • 1 1/2 oz. Lime juice
  • 1 oz. Crem of coconut
  • 4 dashes Angostura Cocoa Bitters
  • 2 slices serrano pepper
  • Serve in Thai Coconut

Preparation: Crack open coconut, drain and save water. Add bitters and serrano to the shaker tin. Muddle. Add remainder of ingredients. Add cubed ice. Shake. Strain into crushed ice filled coconut. Top with nutmeg.


Dance With Flavors

By Vincent Toscano / Palm Beach County

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven tequila
  • 1 oz. Lime Juice
  • 1/2 oz. Orgeat Syrup
  • 1 pinch Fresh Cilantro
  • 2 slices Jalapeño
  • Top with Ginger Beer

Preparation: Shake all ingredients (except ginger beer) with ice, no need to muddle. Double strain into Collins glass. Fill with fresh ice and top with ginger beer Garnish with cucumber ribbon roll and sprinkle with smoked paprika.


Thai Me Up

By Wendy Hodges/ Las Vegas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven tequila
  • 1/2 oz. Choyu Umeshu Yuzu liqueur
  • 1 oz. Perfect Puree Thai basil/ Black pepper sour
  • 1/2 oz. Lemongrass syrup*
  • 1/2 oz. Aquafaba
  • 1/2 oz. Coconut milk
  • 3 drops orange flower water
  • 4 drops saline solution

Preparation: Shake all ingredients with ice. Strain and dry shake. Double strain into chilled coupe glass. Garnish: Thai basil leaf with cracked black pepper

*Lemongrass Syrup

Simmer 1 cup turbine sugar, 1 cup water, and 1 stalk lemongrass (finely chopped) until sugar dissolves. Allow to cool to room temperature and double strain into mason jar. Store in refrigerator.

Saline solution: 20 grams of salt and 80 ml water in mason jar. Cap and shake until salt dissolves and it is clear.


Corrie Kennedy - Lobo De Mango

Lobo de Mango

Lobo de Mango

By Corrie Kennedy / Washington D.C.

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Ginger liqueur
  • 1/4 oz. Fresh lime juice
  • 3 oz. Goya Mango nectar
  • 1/4 oz. Honey

Preparation: Shake all ingredients with ice to incorporate and pour into pint glass. Garnish with Basil leaves in glass.


Tim Weigel - Lobo With A Shotgun

“Lobo with a Shotgun”

Lobo with a Shotgun”

By Tim Weigel / Las Vegas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Boulevard brewing Co Sour Cucumber Ale
  • 6 drops Bitter Queens Eucalyptus Bitters
  • 2 dashes Bitter Truth Cucumber Bitters
  • 1/4 oz. lime juice
  • 1/2 oz. sage syrup

Preparation: Shake all ingredients with 1 large cube and strain into chilled Nick & Nora glass.  Add a splash of the sour cucumber beer to lift foam.  Garnish with a rimmed cucumber wheel and sage leaf.  Call it a day.


Aaron Joseph - Lobos Boss Fizz

Lobos B.O.S.S.

Lobos B.O.S.S. Fizz (Blood Orange South Side)

Aaron Joseph / Washington D.C.

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 4 oz. Cane Blood Orange Southside Mix
  • 2 oz. Q mixers Club soda

Preparation: Build in High Ball Glass. Add Lobos, Blood Orange Southside (blood orange, kumquat, coriander, mint, sugar, lemon juice, ginger) top off with Q club soda. Add Ice and Garnish with mint sprig, and 3 Blood Orange segments. Enjoy!


Christina Mercado - Salvaje

Salvaje

Salvaje

Christina Mercado / Rhode Island

Ingredients:

  • 1 3/4 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Vanilla Spice Syrup*
  • 3/4 oz. Lemon juice
  • 2 dashes orange bitters
  • 1 oz. red wine (Carmanere or Malbec)

Preparation: Shake tequila, simple, lemon and bitters with ice. Strain over fresh ice into a snifter glass. Float red wine on top. Smoke cinnamon into the glass and garnish with flamed cinnamon stick.

*Vanilla Spice Syrup

Ingredients:

  • 8 oz. brown sugar
  • 4 oz. white sugar
  • 11 oz. water
  • 1 vanilla bean
  • 1 cinnamon stick
  • 1/2 tsp. cracked black pepper
  • 1/4 tsp. ginger
  • 1/4 tsp. allspice

Preparation: Add all ingredients to a small pot and bring to a boil. Remove from heat, cool to room temp, and fine strain. Store in refrigerator.


My Alarm Clock Is Broken!

By Shannon Stiggins / Las Vegas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Jager Cold Brew liqueur
  • 1/4 oz. Licor 43
  • 1 barspoon Benedictine
  • 3 dashes Hella Mexican Chocolate bitters
  • 1 oz. medium bodied espresso

Preparation: Shake all ingredients with ice and strain into chilled coupe glass. Garnish with line of dried coffee.

The post Countdown to Mexican Independence Day With Lobos 1707 Tequila appeared first on Chilled Magazine.

Source: Mixology News

Meet The Official Vodka of Nightlife

By | Mixology News

E11even Vodka Nightlife

What do Leonardo DiCaprio, Kendall Jenner, Snoop Dogg, Nelly, Rob Gronkowski, Dwyane Wade, and Gigi & Bella Hadid, Megan Thee Stallion, G-Eazy, Travis Scott, and Flo Rida all have in common?

They’ve all been spotted sipping on E11even Vodka!

E11even Vodka Nightlife

E11even Vodka Nightlife

After their wildly successful launch, E11even Vodka has been making a splash with its super premium spirit and stunning packaging. Recently, the brand homed in on its messaging, priming itself to be The Official Vodka of Nightlife. It might be a bold claim, but if any spirit has the right, it’s E11even. “As the first-ever nightclub branded Ultra-Premium Vodka, E11even Vodka bears the name of E11even Miami, the iconic ultraclub that opened in 2014 and soon became the highest-grossing nightclub per square foot globally,” Shared CEO and Chairwoman Nikki Simkins.

“When I set out to create the best vodka in the world, it was imperative that it captured the Miami spirit, and nothing does that better than the E11even brand & lifestyle. E11even Miami truly changed the landscape of nightlife, not just in Miami but worldwide, and that’s what we want to do with vodka.”
– CEO and Chairwoman Nikki Simkins

E11even Vodka is made in Miami using copper stills and is distilled six times before going through a seven-step filtration process resulting in an ultra-premium spirit with a soft palate and a graceful finish. The corn-based vodka has a rounded sweetness with notes of vanilla, cracked peppercorn, citrus peel, and cacao making it perfect for drinking neat as well as in cocktails. With their high quality and healthy lifestyle inspired spirit, it’s no wonder E11even has become the go-to choice for nightlife.

E11even Vodka Nightlife
E11even Vodka Nightlife
E11even Vodka Nightlife
E11even Vodka Nightlife
E11even Vodka Nightlife
E11even Vodka Nightlife

“The E11even name is not just a nightclub,” added Simkins. “It’s an elite, exclusive, and extravagant lifestyle experience. As a brand built with an ethos of being the gold standard of entertainment, we have positioned our vodka to represent everything that you can get during a night at E11even, in the world’s most renowned party city, but packaged in a bottle! Drinking E11even Vodka stands for something clear. It means you are down. You are having a night. And you are making incredible memories with your closest friends. In an age where social clout is earned through the experiences you post about, drinking E11even Vodka is the badge of proof that you know how to do it right and do it big”

With such compelling sales performance and the support of so many celebrities and influencers, adding E11even to your bar or nightclub is an easy sell. The vodka itself is fantastic to mix with and the striking bottles stand out on a backbar making it even more appealing to guests, especially if you offer bottle service. Cash in on the clout, add E11even to your menu and give your guests a taste of the Miami party spirit.

The post Meet The Official Vodka of Nightlife appeared first on Chilled Magazine.

Source: Mixology News

Behind the Scenes at Borgata Hotel Casino & Spa’s American Bar & Grille

By | Mixology News

American Bar & Grille featured image

The Jersey Shore, or “The Shore” is more than shiny hair gel, self-tan lotion and skimpy clothing for young adults as seen on television.

It is a vacation destination for tri-state residents boasting mile-long boardwalks, amusement parks, and world-class casinos (said no state ever).

With COVID-19 restrictions lifted across the state, Atlantic City is welcoming all as restaurants make their re-openings (and grand openings) in New Jersey’s iconic resort city. Now open at Borgata Hotel Casino & Spa, American Bar & Grille is a contemporary grill concept glazed in bright red, burnt-orange and golden colors – picture the Northeast’s famed fall foliage. It resides in the former Wolfgang Puck space with existing design elements like chopped timber.

American Bar & Grille - A Bit Old Fashioned

American Bar & Grille – A Bit Old Fashioned

Led by Executive Chef Aram Mardigian, the seasonal food menu pays homage to the native crops of the region, specifically New Jersey’s famous tomatoes, corn, and even fresh seafood reeled in from the shoreline. Selections include the Summer Heirloom Tomato Salad with Bufala mozzarella, basil, red onion, and old balsamic; Jersey Corn Soup with jalapeño cream and cilantro, and Sautéed Local NJ Fluke with white wine, garlic, and lemon sauce. Guests will be kissing and extending their fingertips at the likes of these dishes.

Executive Chef Aram Mardigian

Executive Chef Aram Mardigian

“One of New Jersey’s top industries is agriculture, and it is widely known for its fresh and rich produce – specifically its blueberries, the official state fruit.”
– Chef Mardigian

“We’ve created colorful [crossover] recipes with local blueberries in items such as the Jersey Blueberry Tart dessert and the Jersey Blueberry Mule cocktail.”

Signature Jersey Blueberry Tart, American Bar & Grille

Signature Jersey Blueberry Tart

The beverage program – supported by a 17-seat, centerpiece bar – celebrates classic cocktails with a South Jersey touch, like Philly Sour, combining Philadelphia’s honorary Rittenhouse Rye, fresh lemon juice, orange zest, aquafaba, and Angostura bitters; ABG Negroni, blending dry Bluecoat Gin (also birthed in Philly), Grand Marnier, Campari, and fresh lime, and Jersey Blueberry Mule, featuring ‘The State Fruit.’

American Bar & Grille Negroni

American Bar & Grille – Negroni

“We’d recommend the Jersey Blueberry Mule with the Double Cut Pork Chop, as well as, the Hemingway G&T with the Bigeye Tuna Crudo,” he mentions.

American Bar & Grille - Sunset Grille

American Bar & Grille – Sunset Grille

Craft beer options hail from nearby Cape May, Mount Holly, and elsewhere; in addition to an all-American wine-by-the-glass and bottle offering from various wine regions.

“The dining landscape is ever-changing, especially after the year we’ve had.”
– Chef Mardigian

“We’re very excited about the opportunity to enhance our dining experience for guests and offer our globally-inspired, American-fare concept to those dining at our resort.”

Borgata Hotel Casino & Spa is operating at 100% capacity with many amenities, including Gypsy Bar, Borgata Beer Garden and The Water Club, reopening for the summer season. Guests can expect an exceptional dining (and drinking) experience they once knew and loved when visiting pre-pandemic.

The post Behind the Scenes at Borgata Hotel Casino & Spa’s American Bar & Grille appeared first on Chilled Magazine.

Source: Mixology News

Bartender Spotlight: Daniella Keenan

By | Mixology News

Bartender Spotlight: Daniella Keenan, featured image

Delaware based bartender Daniella Keenan started bartending right at the age of 21.

She started her career as a server before heading behind the stick and has over 20 years in the hospitality industry. She’s been recognized for her work both as a bartender and a pastry chef and uses her unique experience to craft unique cocktails. Recently, she made it to the top 20 finalists in the Indoggo Cocktail competition with her Gin Makes The Tart Grow Fonder cocktail.

Daniella Keenan

Daniella Keenan

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

I started bartending when I turned 21. I was a server in a TGIFriday’s and got put on the bar when I was old enough. From there, I went on to work in nightclubs in New Orleans, LA, and moved back to Delaware in my later twenties. I spent about five years working as an executive pastry chef in a few local kitchens and eventually went back to bartending. Becoming a bartender wasn’t really an inspired choice. I continued to do it was because it became a part of me. My brain is writing recipes all the time, and I can’t imagine ever not being behind the bar.

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

I work in Newark, Delaware at a brunch themed restaurant called Eggspectation. It is sort of unique in the area because it is the only brunch location with a full bar that runs morning to night. The vibe is very fresh, modern, and just a little bit bougie (what brunch isn’t bougie?!). We highlight mimosas and Bloody Mary’s but complement our extensive menu with a unique, seasonal cocktail menu that I had the opportunity to write. We try to find a balance between classic cocktails like the French 75 and fun, quirky sips like the cotton candy mimosa.

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

There are a lot of people who have influenced me as a bartender, and I have been doing it for so long and met so many on the way that I don’t think it would even be reasonable to pinpoint a single person. I had a really great “wingman” for a while, a fellow bartender named Mel, who was always pushing me to do more and create and really believed in my talent. I’ve had amazing liquor reps who developed relationships with me and prompted me to enter cocktail competitions all the time, which served to really make me better in a lot of ways. My current managers are important to my development in the ways that they have supported me heavily and given me a lot of extra responsibility on the bar such as handling the liquor order and doing the monthly inventory, calling on me to work extra events and really going above and beyond as managers to make sure my personal life didn’t crumble around me at times. I’m thankful for the people I’ve met along my journey.

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

Try everything!! Think of something that sounds good? Just make it. Keep trying stuff until it works. Some of the coolest flavor combinations have come from the most random places and you just gotta try them out to see how they work. Then tweak it. Then tweak it some more. Just try everything.

What is your favorite ingredient right now and why?

Bitters have always been one of my favorite ingredients. They’re underrated and magnificent. They change the entire drink. The difference between an old fashioned and a black walnut old fashioned is just mind blowing. There are so many options, it’s a great way to create balance and it’s often just the thing that’s missing.

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

It’s almost always a moment of inspiration. Sometimes I’ll just be lying in bed and different flavors will come into my brain and I just start working it out. Sometimes it’ll be a dish, like, “oh I want to make a cocktail that tastes like this blueberry cobbler here,” or an event theme, like what can I use that tie into this. Once I figure out what I want, then I start thinking of flavor profiles and what goes together. What’s going to make this pop? How can I balance it? Then I make it and I change it and I make it again until it’s perfect.

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

I don’t know that it’s unique or special, but I always use a little more bitter than a recipe calls for, I always use both angostura AND orange bitters in my old-fashioneds, and I always add a little bit of cognac to my espresso martinis to enhance and elevate the coffee.

Where do you see the bartending/cocktail culture headed?

Honestly, I’m happy to say that I feel like this trade is finally starting to get some of the respect it deserves. It used to be all “so when are you getting a real job?” and now it’s cocktail competitions and local bartenders being featured in magazines and cities being judged by their best watering holes. Your city’s best bartenders become some of your favorite people and I think a lot of people are starting to understand there is a skill involved here…when they go home and say “I tried to make this drink exactly the way you told me and it just didn’t taste the same” yea, we know. We’re kind of magical that way. So, I think the culture is just going to get bigger and better, more respected and revered, and I really love that.


Rye Got My Peaches Down in Georgia, cocktail with garnish

Rye Got My Peaches Down in Georgia

Rye Got My Peaches Down in Georgia

By Daniella Keenan

Ingredients:

  • 2 oz. Green Tea Infused Rye Whiskey
  • 1 oz. Domaine De Canton Ginger Liqueur
  • 1/2 oz. Star Anise Syrup
  • 3 bar spoons Jalapeño-Peach Shrub
  • 3/4 oz. Orange Juice
  • 4 dashes Peach Bitters

Preparation: Stir all ingredients in a mixing glass with ice and strain over fresh ice. Serve with dehydrated orange slices and peach peel.

The post Bartender Spotlight: Daniella Keenan appeared first on Chilled Magazine.

Source: Mixology News

3 Tiki Cocktails to Transition From Summer To Fall

By | Mixology News

STROH Rum Transitional Cocktails featured image

Transition your Tiki cocktails for cooler weather with the help of Stroh.

In 1832 Sebastian Stroh distilled his first liquor, launching what would become a 180+ year legacy of excellent spirits. The line has come to bear the tagline of “The spirit of Austria” and is considered an expression for the Austrian way of life. The line offers two products in the US, Stroh 160 Spiced Rum and Stroh Jagertee—A rum-based liqueur made with black tea and spices.

One of the most popular products from the line, Stroh 160 Spiced Rum, is an aromatic expression excellent in cocktails, cooking, and baking. As the seasons change and the weather starts to get cooler, Stroh 160 works as a perfect accompaniment to both warm and cold weather drinks. Start out your seasonal transition by swapping white rum for Stroh’s spiced in a classic tropical drink like a Spicy Pineapple Punch and see how the different spirit adds complexity. As the temperatures drop, bring in more seasonal ingredients, like cinnamon syrup, to pair with the spices in the rum. Finally, don’t forget to add hot cocktails like a Stroh Cocoa Bomb to your menu for a dynamic, tiki take on a classic spiked cocoa.

Spicy Pineapple Punch

Spicy Pineapple Punch

Spicy Pineapple Punch

Photograph and recipe by GastronomBlog.com

Ingredients:

  • 1 1/4 oz. STROH 160 Rum
  • 2 1/2 oz. pineapple juice
  • 1 oz. orange juice
  • 1/2 oz. Campari
  • 1/2 oz. banana liqueur
  • dash lime juice
  • 3 dashes tiki bitters

Preparation: Combine all in a shaker with ice, shake to combine. Strain into glass with crushed ice. Garnish with mint if desired.


Tiki the Snow Away

Tiki the Snow Away

Tiki the Snow Away

Photograph and recipe by GastronomBlog.com

Ingredients:

  • 2 oz. STROH 160 Rum
  • 1 1/2 oz. grapefruit juice
  • 1 oz. lime juice
  • 3/4 oz. cinnamon syrup
  • 1/4 oz. amaretto
  • 4 dashes angostura bitters
  • Absinthe

Preparation: Spray the glass with a little absinthe. Combine all other ingredients in a shaker with ice. Shake to combine. Strain into glass with ice. Top with mint and another spray of absinthe to top. Garnish with cinnamon stick you set on fire if desired.


Stroh Cocoa Bomb Cocktail

Stroh Cocoa Bomb Cocktail

Stroh Cocoa Bomb Cocktail

Photograph and recipe by GastronomBlog.com

Ingredients:

  • 1 hot cocoa bomb
  • 1/2 oz. STROH 160 Rum
  • 1/4 oz. Irish cream liqueur
  • 1/2 cup milk
  • 1/2 cup half and half
  • Whipped cream and ground cinnamon

Preparation: Warm milk and half and half on stove or in microwave until steaming. Place cocoa bomb in mug, pour warmed milk over until cocoa bomb breaks apart. You may have to break it with a spoon. Stir until chocolate is melted and combined well. Add on Stroh 160 and Irish cream. Stir. Top with whipped cream and shake some ground cinnamon on top.

The post 3 Tiki Cocktails to Transition From Summer To Fall appeared first on Chilled Magazine.

Source: Mixology News

Cheers to the Return of the New York City Hotel Bar

By | Mixology News

New York EDITION - Lobby Bar, featured image

“The idea that New York was ever dead for a second was outrageous,” says Madeleine Barry, the Director of Bars at the New York EDITION hotel. (Yes, that’s her actual title.) 

Amber Bullet

Amber Bullet

“New York City was always going to bounce back. The city dealt with everything really well and how it persevered shows its strength of character.”
– Madeleine Barry

A few blocks away from the greenery of Madison Square Park and in the shadow of the Empire State Building lies the bustling hotel known for its chic ambiance, attention to detail, and serious pedigree. The New York EDITION, a flagship property of the brand, opened in 2015 and has earned a reputation as a jewel in the acclaimed hotel chain, which counts locations in Abu Dhabi, West Hollywood, California, Tokyo and nearby Times Square.

Here at its location off bustling Madison Avenue, the EDITION fits right in as its steps away from Daniel Bolud’s famed Eleven Madison Park and the high end shops along the corridor. Still, the trendy atmosphere doesn’t overpower its charm. While many similar hotels are outfitted with cramped rooms and dim lighting, the space here is brilliantly lit; whether soft lights in the rooms or an array of candles in its artful lobby. And while it’s a New York Hotel, rooms are sprawling; complete with spacious bathrooms (think: fluffy towels and Le Labo toiletries) and massive windows which overlook the city below. The minimalist design with a decor that’s either rich black or bright white offers guests an experience that is both modern yet homey; a rare trick, indeed.

New York EDITION - Lobby Bar

New York EDITION – Lobby Bar

It’s those same qualities which are also on full display at the EDITION’s Lobby Bar. Flanked by comfortable couches and those aforementioned flickering candles, it’s located just off the front entrance of the hotel which makes it accessible yet tucked away.  The bar is a subtle gem; full of homemade concoctions, its high quality menu is the brainchild of both Barry and bartender Ian Hardie, a longtime cocktail veteran of nearby Brooklyn’s now-shuttered Huckleberry Bar.

“The menu we have now at the Lobby Bar is a hybrid of two menus developed before the pandemic.”
– Ian Hardie

It’s a disparate assortment, whether their Dill Seeker (which includes stand-out ingredients ranging from a Volcan Blanco Tequila to a Cucumber Dill Syrup and Cardamom Tincture), or the Smoke and Spice which, true to its name, boasts smoked bell pepper.

Dill Seeker cocktail

Dill Seeker

In fact, according to Barry, the spicier the cocktails, the more popular. “It’s not necessarily a seasonal thing,” she notes.”You associate spice with colder weather, but people are into those flavors year round.”

It’s a celebratory mood at the Lobby Bar these days, especially considering the location shuttered for well over a year: from March 2020 to May 2021. As a result, Hardie has had plenty of time to experiment. “I have a bookful of cocktails I was building for the next man sitting around on my couch for a year having nothing to do,” he explains.

“One of the big experiments I’ve been working on has been developing syrups, trying to use a more creative base other than water for a more complex flavor profile,” Hardie says. “It’s nothing revolutionary, just infusing flavors into one ingredient. So what I was doing on my couch was trying to take as much complexity as possible and distill it.”

These days, visitors and business are coming back to the Big Apple incrementally. “We get a good flow of people here,” Barry says. “Within days of re-opening we were flooded with familiar faces. I think this area has a solid yardstick of how things are going. The streets are getting busier and busier.”

Star Crazy

Star Crazy

Below, Ian Hardie shared his recipe for Cinnamon Lillet, as found in the New York EDITION Lobby Bar’s Golden Hour, which he says is a real crowd pleaser. “But the first step is knowing what Lillet Blanc is,” Hardie notes of the aromatized wine. “It’s not as shelf stable as a spirit. You have to treat it like a juice or something that could go bad.”

The New York EDITION Lobby Bar’s Cinnamon Lillet

  1. Place six whole cinnamon sticks into a sealable quart container or jar. According to Hardie, the cinnamon doesn’t have to be a special variation. Also, they need to be sticks. “Powdered cinnamon wouldn’t work here,” he explains.
  2. Pour a full 750ml bottle of Lillet Blanc into a container of the cinnamon sticks and seal.
  3. Place in a dark fridge. “The amount of time it takes to get flavor to get out of it takes about three days,” Hardie notes. “You can also leave it for three weeks, depending on intensity. We had one sitting in our fridge for a full year (during the time the EDITION was closed) and it was amazing. Very intense.”
  4. Once you reach your desired time and intensity, strain the infused Lillet Blanc out. But don’t get rid of the cinnamon. “You can add another bottle of Lillet to the same sticks and get the same infusion, repeating the process five or six more times,” Hardie says. “It’s a dense bark, after all. Your second infusion might even be better than the first one.”

The post Cheers to the Return of the New York City Hotel Bar appeared first on Chilled Magazine.

Source: Mixology News

Crafty Cans: 2 Colorado Breweries to Know

By | Mixology News

Craft Beers from Colorado Breweries, featured image

When it comes to makers of craft beer, Colorado is always at the top of the lists.

With over 400 active breweries, it’s no wonder many beer trends that sweep the nation start at breweries in Colorado. With that in mind, we’re sharing brews from two Colorado based breweries that have been making waves.

Founded in 1979, Boulder Brewing Co., quickly became a symbol of the city. In 2019, the company was set to close when Matthew Osterman of Sleeping Giant, a local contract brewer, stepped in. The brand went through a re-release with stunning new packaging and all the brews that made it famous.

SKO Buffalo Gold Beer

An original recipe from 1989, Buffalo Gold Beer is one of the first recipes Boulder Beer Co launched. SKO is a classic, beer lovers’ beer with a 4.8% abv making it easy to enjoy. The new can design features photography by local photographers Wolfgang Haselmann & Yannick Menard.

SKO Buffalo Gold Beer

SKO Buffalo Gold Beer


Hazed and Infused

One of the original Hazy Ales, Boulder Beer Co.’s 5% brew uses an infusion of floral hops to create a complex beer. Starting with a piney, earthy opening, the flavor turns floral before being belayed by a complex, fruity, and dank backbone. The can features a stunning photo of Chautauqua Park by photographer Brent Frieden for a can that’s as aesthetically pleasing as it is refreshing.

Hazed and Infused

Hazed and Infused


The team at Stem Cider spends nearly as much time experimenting with new styles as they do bottling actual hard cider. Headquartered in Lafayette, Colorado, the brand was founded in 2013 by Eric Foster and Phil Kao who brewed their first batch of cider in 2011. They make a range of flavored ciders and release innovative new flavors multiple times a year.

Stem Ciders Lava Flow Hard Cider

Lava Flow

Lava Flow

Based in Denver, Stem Ciders makes a wide range of hard ciders including Lava Flow, a strawberry & pineapple explosion. Made from a blend of hibiscus tea, strawberry puree, and fresh pressed apple juice, the pineapple notes come from the blend of apple and citrus forward hibiscus.


The Woods

Made using juice of bittersharp and bittersweet apples from Poverty Lane Orchard in New Hampshire, The Woods is a dry and unique cider. Fresh pressed apple juice is aged in barrels resulting in a 6.7% ABV cider with a tannic, lightly acidic, and sunny profile.

STM Cans The Woods

The Woods

The post Crafty Cans: 2 Colorado Breweries to Know appeared first on Chilled Magazine.

Source: Mixology News