October 2021

Did you know that South Jersey is one of the few places where cranberries grow naturally?

So, it’s a natural fit for Ocean Casino Resort in Atlantic City to showcase this autumnal favorite in some of their must mix cocktails for fall.

Cranberry Pomegranate Margarita

Cranberry Pomegranate Margarita

Ingredients:

• 2 oz. Blanco Tequila
• 1 oz. Orange Liqueur
• 1/2 oz. Pomegranate Juice
• 1/2 oz. Cranberry Juice
• 1/2 oz. Freshly Squeezed Lime Juice

Preparation: Combine ingredients to a mixing glass with ice and shake vigorously. Strain straight up or serve over fresh ice in a Margarita glass. Garnish with both pomegranate seeds and fresh cranberries (with a lime wedge) add combination of garnish on cocktail pick.

Classic Hot Toddy

Classic Hot Toddy

Ingredients:

• 2 oz. bourbon or rye whiskey
• 1 oz. maple syrup or honey
• 4 oz. Hot Water
• 1 oz. Freshly Squeezed Lemon

Preparation: Combine ingredients directly into Teacup or glass. Fully stir ingredients with cocktail spoon. Add Cinnamon stick garnish to cup or glass, while propping 2 sliced lemon wheels on rim.

Apple Cinnamon Moscow Mule

Apple Cinnamon Moscow Mule

Ingredients:

• 1 1/2 oz. Citrus Vodka
• 1/2 oz. Freshly Squeezed Lime
• 3 oz. Ginger Beer
• 3 oz. Apple Cider
• 1 dash Ground Cinnamon

Preparation: Add 1 1/2 oz. Citrus Vodka, 3oz of Apple Cider, 1/2 oz. of Freshly Squeezed Lime Juice, and a dash of Ground Cinnamon to mixing glass. Add ice to mixing glass and shake vigorously. Strain over fresh crushed ice in Mule Tin. Top off cocktail with 3 oz. Ginger Beer. Garnish with Cinnamon stick as well as a pick with Apple Slice and Lime Wheel.

Pistachio Martini

Pistachio Martini 

Ingredients:

• 1 oz. Disaronno Amaretto
• 1 oz. Bailys Irish Cream
• splash of Blue Curacao
• Light Chocolate Rim with crushed pistachios

Preparation: Add 1 oz. of Disaronno Amaretto, 1 oz. Baileys Irish Cream and a splash of Blue Curacao to mixing glass. Add ice to mixing glass and shake vigorously. Strain straight up into Martini glass or Coupe that has been rimmed with Light Chocolate and Crushed Pistachios. 

The post Must Mix Fall Cocktails from Ocean Casino Resort appeared first on Chilled Magazine.

Source: Mixology News

Scottish brewing company Innis & Gunn is expanding into the US market with a bold new look.

As the largest independent, international beer company in the U.K., Innis & Gunn is set to expand its US presence. The brand has been in the US since 2005 with their Originals range of beers, which includes two expressions–The Original and Caribbean Rum Cask.

Innis & Gunn Original and Cask bottles

The new packaging changes will include a six-pack format over a four pack and a transition to clear glass bottles which will better showcase the colors of the beers inside. Each bottle features an embossed design that highlights the brand name and the home city of Edinburgh. New details have been added to the packaging to highlight the premium nature of the brand including embossed print and watermarks, gold foil details, and the signature of Master Brewer, Dougal Gunn Sharp.

Dougal Gunn Sharp

“Innis & Gunn has big ambitions and rollout in the U.S. is a key part of our growth strategy.”
– Dougal Gunn Sharp, Founder and Master Brewer, Innis & Gunn

Innis & Gunn – The Original

“Our award-winning, premium beers will be available to U.S. consumers and retailers in a format that they know and like and I look forward to bringing our innovative beers to new drinkers. Those already familiar with Innis & Gunn will notice a new look across the Originals range, which has been introduced across all key markets around the world and has been very well received.”

Innis & Gunn – Caribbean Rum Cask

Fans of the beer should have no worries–the brand ensured that there would be no changes to the recipe, just the packaging. Justin Fisch, President of U.S. Beverage, responsible for sales, marketing and management of Innis & Gunn in the United States, added, “Innis & Gunn’s new look for the Originals range is standout. The new look is confident and premium, reflecting the quality beer inside, and we are sure this will be welcomed by American retailers and consumers alike.”

The post Innis & Gunn Unveil Plans To Increase US Growth appeared first on Chilled Magazine.

Source: Mixology News

There’s still time to upgrade your Halloween cocktail game and we’ve got four cocktails to get you inspired.

With a wide range of spirits and flavors, these tasty drinks are a great place to start building your menu.

Blue Zombie

Blue Zombie

Sweet Liberty Drinks & Company in Miami Beach

Ingredients:

• 1 oz. Clairin
• 1/2 oz. Bacardi Carta Blanca
• 1/2 oz. Plantation 3 Stars
• 3/4 oz. Velvet Falernum
• 1/2 oz. Cinnamon syrup
• 1 1/2 oz. Grapefruit Juice
• 1/2 oz. Lime juice
• 3/4 oz. Blue curacao
• bar spoon of Absinthe

Preparation: Shake quickly and strain on cubed ice, cap with crushed ice. Garnish with grapefruit slice, parasol and grated cinnamon.

Flying Purple People Eater

Flying Purple People Eater

Ingredients:

• 1 3/4 oz. NEFT vodka
• 3/4 oz. white peach juice
• 1/4 oz. lychee liqueur
• 2 dashes blue butterfly pea powder

Preparation: Drizzle thin layer of orange oleo saccharum (or, orange cake frosting) around the inside of a martini glass. Stir all ingredients with ice and strain into glass. Garnish with a pellet of dry ice.

The Haunted Spirit

The Haunted Spirit

Ingredients:

• 1 oz. Santo Mezquila
• 3/4 oz. Aperol
• 1/2 oz. Yellow Chartreuse
• 3/4 oz. Fresh Lime Juice
• 1/4 oz. Agave Nectar

Preparation: Add ingredients to shaker with ice, shake and double strain into chilled coupe glass. Garnish with a long thin grapefruit peel.

Red Rum Cocktail

Red Rum Cocktail

Ingredients:

• 1 1/2 oz. Koloa Gold Rum
• 4 oz tart cherry juice
• 1/2 oz. lime juice
• 1/2 oz. simple syrup
• 4 oz. soda water

Preparation: Add ingredients (except soda water) into a cocktail shaker with ice. Shake vigorously for 20 seconds until shaker is frosty, then strain ingredients into a glass with ice. Top with soda water and stir. For an extra spooky effect, use dry ice. Remember to follow instructions when using dry ice, use gloves and tongs to handle and do not ingest. Enjoy!

The post Double, Double Garnished and Muddled–4 Spooky Cocktails For You Halloween Menu appeared first on Chilled Magazine.

Source: Mixology News

Book your tastebuds a ticket to Japan as we continue our trip Around The World In Whiskey with this week’s look at some of our favorite bottles.

One of the best ways to drink Japanese Whisky is to make a highball; an old cocktail whose origins are dubious but potentially American, that was brought back to life by Japanese bartenders. The highball is an interesting drink because despite its simplicity, it requires precision and quality ingredients. The seltzer opens the flavors of the whisky allowing the drinker to enjoy the more subtle notes of the spirit in a way that is uniquely refreshing. Next time you’re looking for an easy drinking cocktail, mix up a highball with one of these 7 Japanese Whiskies!

Hatozaki Finest Japanese Whisky

Crafted from a premium blend of whiskies aged up to 12 years in barrels, this light whisky has a rich backbone of malt for a mellow sweetness and notes of cereal. The spirit has a minimum malt whisky content of 40% and is ideal for both straight pours and highballs.

Hatozaki Finest Japanese Whisky

Suntory Whisky Toki

Created by third-generation master blender Shingo Torii, the Suntory Toki expression is meant to blend the line of history and innovation that drives the House of Suntory. The silky spirit has a subtle sweetness and a spicy finish with hints of basil, green apple, and honey in the nose.

Suntory Whisky Toki

Kojiki Finest Whisky

Made using a unique blend of 30% corn, 30% wheat, and 40% barley (with a small percentage of the barley peated), Kojiki has a rich sweetness and freshness. The whisky is aged in ex-bourbon barrels for three years before being finished in Sauternes bottles for three months and then moved for a final finish of four months in champagne barrels. All of this finishing results in a light gold whisky with a rich sweetness and freshness with soft notes of orange peel, peach, cotton candy.

Kojiki Finest Whisky

Fuyu Blended Japanese Whisky

This three-year aged selection is made from a blend of malted grain and corn mash sourced from the island of Honshu and rested in oak barrels. Expect floral and youthful aromas on the nose and a generous amount of oak and cooked fruit on the palate. Crafting a highball with Fuyu allows the more subtle notes and hints of smoke to shine through.

Fuyu Blended Japanese Whisky

Nikka Days

This playful spirit was developed based on the concept of “whisky for every day” and is specifically intended to be enjoyed in highballs and cocktails. Crafted by the skillful blending of slightly peated malts and grain whiskies, this expression has a silky mouthfeel with fruity flavors and intoxicating floral aromas.

Nikka Days

Kikori Whiskey

Floral, fragrant, and velvety smooth, Kikori is distilled from rice grown on the island of Kyushu in Southern Japan. After distillation, the spirit is aged for three years in a mix of French Limousin Oak and Sherry casks. The result is a golden hued whisky with a fragrant, floral aroma and delicate flavor.

Kikori Whiskey

Kujira Ryukyu 5-Year White Oak Virgin Cask

Crafted at the Kumesen Distilleru in Okinawa, Kujira is a rice based whisky that was originally intended as a Shochu. In 1952 the distillery was making Awamori, a Shochu made with Indica Rice. At the tail end the 80’s the line began aging the spirit in oak casks and the resulting whisky quickly gained popularity. The spirit is smooth and mellow with hints of sweetness and a rich, woody aroma.

Kujira Ryukyu 5-Year White Oak Virgin Cask

The post 7 Japanese Whiskies For The Perfect Highball appeared first on Chilled Magazine.

Source: Mixology News

Pumpkin spice season is here, and it’s more versatile than you might think.

If you’re imagining an overly sweet latte, think again. Monin’s line of pumpkin syrups and puree are warm, well balanced, and versatile to use in a wide range of cocktails. The Monin Pumpkin collection includes both traditional and zero calorie Pumpkin Spice Syrups, Pumpkin Pie Syrup and a Spiced Pumpkin vegetable puree.

Along with their use in coffee and culinary concoctions, Monin’s collection of pumpkin flavors are ideal for a wide range of cocktails. The syrups and puree work well with a variety of spirits including vodka, bourbon, whiskey, vermouth, and sweet spirits like Rumchata and Irish Cream. The depth of flavor makes it the perfect way to easily transition your cocktail menu for fall and winter. Swap your sugar cube for a touch of Pumpkin Pie Syrup for a seasonal old fashioned or take your espresso martini up a notch with the Pumpkin Spice Syrup. The potential is endless, and if you need further proof, try one of these seven cocktails!

Spiked Pumpkin Pineapple Tea

Spiked Pumpkin Pineapple Tea

Pineapple and pumpkin at first may seem a little out of the ordinary, however, they do compliment each other very well. Cut with a little unsweetened tea and spiked with a little bourbon, you have yourself the perfect sipper for those nice cool fall days.

Ingredients:

• 1 1/2 oz. Bourbon
• 1 oz. Monin® Pumpkin Spice Syrup
• 2 oz. Pineapple Juice
• 2 oz. Unsweetened Black Tea

Preparation: Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish of cinnamon stick, lemon wheel, mint sprig and serve.

Irish Pumpkin Smash

Irish Pumpkin Smash

Smash up fall with this Spiced Pumpkin cocktail. The combination of real pumpkin particulate, cinnamon, ginger, and nutmeg, shaken up well with fresh lemon juice and Irish whiskey will have you coming back for more! 

Ingredients:

• 2 oz. Irish Whiskey
• 1 oz. Monin® Spiced Pumpkin Purée
• 1/2 oz. Fresh Lemon Juice

Preparation: Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish of cinnamon stick, cinnamon sugar sprinkle, lemon wheel and serve.

Skinny Pumpkin De-Lite

Skinny Pumpkin De-Lite

This delicious pumpkin martini comes in at under 120 calories! Pumpkin and apple combine beautifully in this fall martini twist!

Ingredients:

• 1 1/2 oz. Vodka
• 1 oz. Monin® Zero Calorie Natural Pumpkin Spice
• 1 oz. Apple Cider Vinegar
• 1 oz. Fresh Pressed Apple Juice

Preparation: Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Garnish with an apple slice and cinnamon sugar.

Spiced Pumpkin Toddy

Spiced Pumpkin Toddy

A hot toddy is the original cold cure. This tasty toddy will fight off the chill while welcoming the Autumn flavors of pumpkin spice. This warming treat will give you the added boost of Vitamin C, D, Zinc and Elderberry to fight off any fall bug.

Ingredients:

• 1 1/2 oz. Bourbon
• 1 oz. Monin® Zero Calorie Natural Pumpkin Spice
• 1/2 oz. Monin® Total Immunity Boost
• 3 oz. Apple Cider
• 6 oz. Hot Water

Preparation: Fill serving glass full of hot water to warm glass. Discard hot water and pour ingredients into serving glass in order listed. Stir gently to mix. Garnish with a maple leaf and cinnamon stick.

Pumpkin Tonic

Pumpkin Tonic

This low abv combination of spiced and bitter flavors will leave a pleasant taste on your palate.

Ingredients:

• 2 oz. White Vermouth
• 1 oz. Monin® Spiced Pumpkin Purée
• 1 oz. Fresh Grapefruit Juice
• 4 oz. Tonic Water

Preparation: Combine ingredients in shaker in the order listed, except sparkling beverage. Cap and shake vigorously. Strain into chilled serving glass. Top with sparkling beverage. Garnish with fresh herbs and a wedge of grapefruit.

Horchata Dessert Cocktail

Horchata Dessert Cocktail

The flavor of Rice, Cinnamon and Vanilla that contains horchata will cease to be traditional with Pumpkin Pie, enjoy this Dessert Cocktail for this season.

Ingredients:

• 1 1/2 oz. Rumchata® Liqueur
• 3/4 oz. Monin® Pumpkin Pie Syrup
• 2 oz. Oat Milk

Preparation: Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Garnish with an orange peel and serve.

Drunk Pumpkin

Drunk Pumpkin

On autumn afternoons when the leaves fall from the trees, the colors of the landscape are sober and nostalgic you can enjoy a beer with spicy flavors and sweet notes, the soft flavor of the barley will let the Pumpkin Spice be the main flavor.

Ingredients:

• 14 oz. Lager beer
• 1 oz. Monin® Pumpkin Spice Syrup

Preparation: Pour ingredients into serving glass in order listed and stir gently to mix. Garnish with seasonal ornaments.

The post 7 Cocktails By Monin That Prove Pumpkin Spice Isn’t Just For Coffee appeared first on Chilled Magazine.

Source: Mixology News

Bombay Sapphire collaborated with artist Dan Lam to celebrate International Gin and Tonic Day this past October 19th.

The event centered around a very unique auction–one where emotion served as currency. As the world’s first sensory auction, attending art enthusiast donned a state-of-the-art neuro-aesthetic headpiece that measured subconscious sensory reactions to determine who had the strongest emotional and sensory response to the art.

Bombay Sapphire and Artist Dan Lam Celebrate Gin & Tonic Day

“Bombay Sapphire has always encouraged modern gin drinkers, bartenders and artists alike to embrace their own creative self-expression – that is the very essence of our Stir Creativity platform and remains at the heart of everything we do as a brand. For us, creativity is essential so to visually showcase the beauty and simplicity of the classic Bombay & Tonic and ignite people’s senses, it was natural for us to partner with Dan Lam on our mission to making the art world more accessible,” says Jaime Keller, Brand Director BOMBAY SAPPHIRE North America.

Marquee

“After the last year, we found that people were craving outlets and access for creativity more than ever before. We are excited to participate in the conversation to democratize the art world, with the event’s focus on passion and conviction as the route to collecting an incredible piece of art instead of access to money.”
– Jaime Keller, Brand Director BOMBAY SAPPHIRE North America

Lam’s sculptural piece was created to represent the classic Bombay & Tonic cocktail. The artist pulled color inspiration from the Bombay bottle and swirled in hints of white to represent tonic water. The spikes that adorn the sculpture were added to hark back to the complex rang of botanicals and ingredients used in the distillation process.

Artist Dan Lam’s Creation For Bombay Sapphire

“I’m so excited to be partnering with Bombay Sapphire to award this piece to the person who feels the most joy from my sculpture. It’s important to me to share my work with people who might not otherwise get a chance to experience it, especially after the past year. The goal with the Sensory Auction is to help in the efforts to democratize the art world, making it a more inclusive space.”
– Dan Lam

The Dan & Tonic

The Dan & Tonic

Ingredients:

• 1 1/2 oz. Bombay Sapphire
• 5 oz. Fever Tree Lemon Tonic
• 1/4 oz. Edible Blackberry Puree

Preparation: Build Bombay and Tonic in a balloon glass with fresh ice. Serve with the resin in its own paint jar. Pour resin over cocktail and use stir rod to incorporate as much or as little as you would like.

The post Bombay Sapphire Collaborates With Dan Lam To Host World’s First Sensory Auction appeared first on Chilled Magazine.

Source: Mixology News

What are you mixing up this Halloween?

We’re here to help you get ready with three easy cocktails perfect for every type of drinker. Whether you’re looking for a simple and breezy gin mix, a nuanced vodka sipper, or a sweet-tooth approved bourbon and moonshine cocktail, we’ve got you covered.

Looking for more Halloween inspiration? Check out a few more of our seasonal cocktail roundups! Not looking for a cocktail? Here’s how to pair your favorite wine and beer with pilfered Halloween candy.

Smoke Lab Naughty Marmalade Martini

Smoke Lab Naughty Marmalade Martini

Ingredients:

• 2 1/2 oz. Smoke Lab Classic Vodka
• 1/2 oz. Triple Sec
• 1 barspoon orange marmalade
• 1 oz. freshly squeezed lemon juice

Preparation: Add all ingredients to a shaker with ice. Shake and strain into a coupe or martini glass. Garnish with an orange twist. Sip & Savor!

Witches Lemonade

Witches Lemonade

Ingredients:

• 2 oz INDOGGO®
• 6 oz Fresh Lemonade
• Ice cubes
• Lemon slices for garnish

Preparation: Combine INDOGGO® and lemonade to a glass and stir to combine. Top with ice and lemon slices.

Witch’s Caramel Apple

Witch’s Caramel Apple

Ingredients:

• 1 1/2 oz. Black Button Distilling Apple Pie Moonshine
• 1/2 oz. Black Button Distilling Four Grain Bourbon
• 1 oz. Caramel syrup
• Top with Ginger beer

Preparation: Shake Apple Pie Moonshine, Four Grain Bourbon and caramel syrup and dump into rocks glass or copper mug – top with ginger beer.

The post 3 Halloween Cocktails To Inspire Your Menu appeared first on Chilled Magazine.

Source: Mixology News

Independent American whisky bottler, Lost Lantern, has unveiled its 2021 Fall collection featuring five limited edition single cask expressions.

Lost Lantern has quickly become a favorite of whiskey enthusiasts thanks to their unique business model inspired by the long tradition of independent bottlers in Scotland. The company debuted last October and has released 10 single casks from around the country with collaborations from some of the most exciting new distilleries.

Lost Lantern Co-Founders Nora Ganley-Roper and Adam Polonski

This new collection includes whiskies from both long-established distilleries like St. George Spirits and highly regarded makers like Watershed and Boulder that have limited distribution. “Lost Lantern’s Fall 2021 Single Cask Collection includes some of our very favorite casks we’ve come across so far,” shared Lost Lantern co-founder Nora Ganley-Roper. “We’re especially excited to be releasing our first whiskey from Colorado and our first two whiskies from California, both major hotspots of craft distilling in the U.S.”

Lost Lantern Watershed

Adam Polonski, Lost Lantern co-founder, added, “Some of our casks push the boundaries of a particular style, like Single Cask #3, our high-malt bourbon from Boulder Spirits, or Single Cask #2, a five-grain bourbon from Watershed in Ohio. Others are more traditional in style but come from places you wouldn’t expect. Single Cask #1, a Sherry-finished Single Malt from Cedar Ridge in Iowa, is exactly like that: even though the Great Plains aren’t well known for single malt (yet!), this cask will delight lovers of sherry and sherried whiskies. We truly believe this collection not only shows our range but the range of American whiskey, and it will provide something new and exciting for even the most educated whiskey drinker!”

Here are the details for the new launches from the brand:

Fall 2021 Single Cask Collection

Fall 2021 Single Cask #1: Cedar Ridge Iowa Single Malt Whiskey Finished in a Sherry Cask

(555 btls | 115.3 Proof): SRP, $110

Lost Lantern’s first sherried American single malt cask comes from the family-owned Cedar Ridge distillery in Swisher, Iowa. This particular cask had long been a favorite of the Cedar Ridge distillation team, until Nora and Adam spirited it away to be bottled. Aged for 2 years in 53-gallon new American oak, it was then finished for an additional 2 years in a 500-liter Sherry butt imported from Jerez, Spain. This is a classic sherried single malt, with rich, golden fruit flavors on top of a clean, honeyed malt base.

Fall 2021 Single Cask #2: Watershed Ohio Straight Bourbon Whiskey

(160 btls | 118.4 Proof): SRP, $100

Founded in 2010, Watershed is one of the most sought-after and beloved distilleries in the Midwest.  Meticulous production methods, commitment to local ingredients, and innovations with grain have resulted in an impressive range of spirits and a devoted following statewide. Their whiskies are rarely found outside of Ohio, especially at cask strength. Aged for 5 years in a 53-gallon new American oak barrel, this straight bourbon whiskey has a unique five-grain mashbill that includes corn, rye, spelt, malted barley, and wheat. This cask has a rich sweetness, perfectly balanced by oak spice and an orangey zing, evoking the flavors of our favorite breakfast pastries. 

Fall 2021 Single Cask #3: Boulder Spirits Colorado Straight Bourbon Whiskey

(181 btls | 138.5 Proof): SRP, $105

The distillery was founded by Scotsman Alastair Brogan, who brought Scottish whisky-making traditions to the Colorado Rockies, where the dry, high-elevation environment makes for bold and unique spirits. Boulder uses a traditional Forsyths Scottish still and much of its output is Colorado single malt. Consequently, the straight bourbon whiskey from Boulder offers something unique—a very unusual high-malt mashbill: 51% corn, 44% malted barley, and 5% rye. The result, after 5 years of aging in a 53-gallon new American oak cask at over a mile in elevation, is a very big, rich, juicy straight bourbon whiskey. Hearty oak surrounds chocolate mousse, maple syrup-drenched waffles, fudge, and toffee. With a natural cask strength of 69.25%, this is a bourbon for people who love big bourbon, with a flavor profile that could only come from the mountains.

Fall 2021 Single Cask #4: Spirit Works California Straight Rye Whiskey

(195 btls | 122 Proof): SRP, $80

Located in Sebastopol, California, in the heart of Sonoma wine country, Spirit Works is a family-run distillery that was built from the ground up with sustainable practices in mind. Highly awarded and respected, the distillery also has one of the very few female-led distilling teams in the United States. Most importantly, they make wonderful spirits, especially whiskey. This single cask is a 5-year-old straight rye whiskey. It was aged in a 53-gallon new American oak cask and was made from a mashbill of 70% organic rye, 10% malted rye, and 20% malted barley. This straight rye whiskey has rich oak and baking spice flavors and deep chocolate notes, with hints of vanilla and lemon curd. Fresh, spicy, and balanced.

Fall 2021 Single Cask #5 St. George Spirits California Single Malt Whiskey

(250 btls | 107.3 Proof): SRP, $150

Founded in 1982 and located in Alameda, California, St. George is the country’s first craft distillery and has won renown for its commitment to experimentation, innovation, quality and precision, fresh and flavorful local ingredients, and above all else to trying new things. When they released their first single malt whiskey in 2000, the boom in single malt hadn’t started yet. They were blazing a new trail. More than twenty years later, they still do. While Fall 2021 Single Cask #5 is a single malt whiskey, it is bottled under Lost Lantern’s cream label, designated for “Other Whiskies.” Truly one-of-a-kind, this single malt is distilled from beer and has a very distinct and unusual flavor profile. Aged for 3 years in a 228-liter cask with a medium toast and toasted heads, this whiskey is very fresh and grassy and brings forth the idea of enjoying crème brûlée in a high alpine meadow.

The post Lost Lantern Unveils Fall 2021 Single Cask Lineup appeared first on Chilled Magazine.

Source: Mixology News

Funky, unfiltered – two words to describe natural wines (and Williamsburg hipsters).

The Brooklyn neighborhood boasts a vast variety of small wine producers, rediscovered varietals, and underrated regions – becoming a top natural wine market today.

“The original promise of natural wine was that wine can be exciting and full of discovery, without pretension or gate-keeping,” shares Rafa García Febles, beverage director and sommelier at Bar Blondeau.

Below are seven “natty” wine spots in Williamsburg, including The (sulfur-free) Four Horsemen and menu-free Sauced, for modest sipping and even extensive wine learning.

Bar Blondeau

Bar Blondeau is a très chic bar from notable chef partners Aidan O’Neal and Jake Leiber (Le Crocodile, Chez Ma Tante) and prolific restaurateur Jon Neidich of Golden Age Hospitality. Perched on the 6th floor of the lauded Wythe Hotel, the alluring space has tall virgin oak walls; built-in banquettes below and gold-accented ambient lighting above. In the center stands a sea green-tiled, marble-top bar with a backdrop of the Manhattan skyline.

Natty wine flows as freely as the East River. The wine program consists of compelling natural wines from all over the world. Pét-nats, chilled reds, rosés, and orange wines which are used in cocktails like L’Orange, with orange wine, Lillet blanc, Swedish-style aquavit, and orange oil. “We want [it] to be fun, approachable, and offer pleasant surprises, whether you’re an experienced wine drinker or someone dipping their toes into the world of wine for the first time,” García Febles continues.

The Four Horsemen

The Four Horsemen essentially established the natural wine scene in Williamsburg. The part bar, part restaurant from James Murphy of LCD Soundsystem serves small plates (and small wine producers) among wood-planked walls and “streatary.” They are laser-focused when it comes to wine varietals, so if their wide-ranging, impressive selection becomes overwhelming, fret not as half-glasses are available for abundant sampling. The result: Unfiltered, unsulfured, and unbelievable.

Disco Tacos

Disco Tacos wraps the corner of North 6th and Berry with wall-to-wall horizontal windows. Pops of local pop art – including a collection of framed album art from the team’s favorite 70s and 80s vinyls – fill the mod-industrial room revering one of the most influential New York City disco clubs, Paradise Garage. A multi-colored neon sign beams “natural wine” onto the sleek cement structure.

“We focus on natural wines that surprise you, wake you up, and shake you. Wines with a lot of freshness that can pair with any of our salsas and tacos,” owner and on-site somm Tamy Rofe adds. The natty wine list is labeled Funky Pours and provides one producer per style – opening with a dry and herbaceous bubbly pét-nat from Willamette Valley, Oregon, then white, orange, rosé, and closing with a chilled red Zinfandel from El Dorado County, California (a delight with the dusted cinnamon-sugar churro doughnuts with Mexican chocolate sauce).

Disco Tacos Natural Wine

Strangeways

Strangeways serves “strangely” great dishes, like the chopped chicken liver flatbread, and super-natural wines in a magical garden. The wine menu is staggering and split among four categories: Bright, Funky, Juicy, with two subcategories below each (white and red), and Effervescence & Pink – enter Lambrusco and Blaufränkisch. Strangeways is the place to douse in low-intervention wines from around the world – kudos to co-owner Jamie Webb and Nate Lithgow (Holy Ground, Cafe Altro Paradiso) on the program collaboration and continued wine conversation.

Strangeways

Sauced

Sauced is a small and relaxed wine bar on Bedford Avenue. The majority of the wine offerings line the shelves behind the bars (with prices written directly on the bottles). There is no written or printed menu, yet celebrated winemaker Jordan Veran greeting guests and requesting preferences to curate a personal wine line-up based on what they are looking for. He wants guests to feel less intimidated by new wines that they might not be familiar with, and so, he hand-picks and pours minimal intervention bottles from unrecognized winemakers and regions.

There is live music, karaoke, and DJ nights inside and ping pong, backgammon, and other lawn games outside in the backyard – like hanging at home with a glass in hand.

Sauced Interior

Have & Meyer

Have & Meyer (on Havemeyer Street) is an all-naturale experience. Sustainable Italian food is served at the romantic wine bar with four tight tables and fifteen barstools, and lush sidewalk seating. Did we mention 100-plus natural wines by the glass? The vino selection spotlights conscious winegrowers, reflecting many personalities tied with individual purpose and passion – the beauty of small wine production. Have & Meyer believes “there is a story behind every bottle and every single ingredient we use, and [that] this is what we love to do; [to] fulfill our heart with emotions.”

Have & Meyer

Gertie

Gertie is a ​colorful, counter-service cafe with everything from coffee and pastries in the morning to rotisserie meats and rotating wines at night. Natty wine is pulled (via tap) and paired with a large list of new Jew-ish fare like the house-smoked turkey “pastrami” club on caraway rye sourdough bread. Groovy bottles are gettable to-go for further natural wine discovery.

Gertie

The post The Natural Wine Guide to Williamsburg, Brooklyn appeared first on Chilled Magazine.

Source: Mixology News

The Corpse Reviver cocktail is like the movie Star Wars.

They both have endless sequels; none are quite alike; and they both build on the original “recipe” while weaving in new and distinctive characters. In fact, the Corpse Reviver is actually a unique subset cocktail category. It uses the exact same name, but different numbers to designate alternative ingredients.

Prescribed as a hair of the dog remedy in the 1800s, it was the granddaddy of our modernday breakfast and brunch cocktails. The first Corpse Reviver appeared in the 1871 book, Gentlemen’s Table Guide and was served in a wine glass and made of brandy, Maraschino liqueur and Boker’s bitters. Another early print iteration swapped the liqueur for vermouth and nixed the bitters.

The cocktail really went mainstream (and the reason why it’s still moonlighting on menus today) when bartender Harry Craddock included two versions in his 1930 Savoy Cocktail Book. In it, he says the first version should be “taken before 11 a.m. or whenever steam and energy is needed,” and for the second riff, he recommends that four in swift succession will revive the corpse again. Indeed, Craddock was a comedian.

Craddock’s Corpse Reviver #2 recipe, made with lemon juice, Kina Lillet, Cointreau, a dash of absinthe, and gin cannot be replicated today, sadly. Kina Lillet, a French aperitif made from white wine and flavored with the bark of the kina-kina (or cinchona tree), went extinct in the mid-80s. However, modernday Lillet is a decent substitute.

Adding to the series, R. De Fleury published a Corpse Reviver #3 recipe in the 1934 book, 1700 Cocktails for the Man Behind the Bar. Under the ‘pick-me-up’ category, Corpse Reviver #3 layers brandy, Maraschino, and Curacao—sans ice.

And W.J. Tarling decided to one-up them all. In his 1937 drink tome, Cafe Royal Cocktail Book, Tarling included four different revivers. The best of the bunch includes brandy, orange juice, lemon juice, and a champagne topper.

Another bubbly version of the dead man walking drink enters mid-century. A wonderful riff on the sticky sweet concoction is found in The Official Mixers Manual, written by Patrick Duffy in 1956. In a highball glass, Pernod, lemon juice and sparkling wine are poured over cubed ice—a true pick-me-up after a raucous night.

So, it’s clear from history, a Corpse Reviver is whatever you deem refreshing and restorative after a long night.

After you try the original recipe, listed below, feel free to create your own Corpse Reviver. Call it the Rise of the Corpse, the Last Reviver or simply, CR VII. Because, you can’t have enough iterations of a cult classic. May the breakfast cocktail force be with you.

Corpse Reviver

Corpse Reviver 

Ingredients: 

• 2 parts Cognac
• 1 part Apple Brandy
• 1 part Sweet Vermouth

Preparation: Pour ingredients into a shaker with ice; shake until cold. Pour into a coupe glass. (For Trader Vic’s Corpse Reviver cocktail garnish with a lemon twist).

The post Drink In History: Corpse Reviver  appeared first on Chilled Magazine.

Source: Mixology News