October 2021

Make serving the perfect Old Fashioned easy this fall with a new ready-to-drink option from Laird & Company.

Fall is the perfect time to enjoy an Old Fashioned cocktail, especially one made from Apple Brandy. America’s oldest distiller, Laird & Company, has announced the release of a ready-to-drink cocktail, the Laird’s Old Fashioned. Made with Laird’s Apple Brandy the high-proof cocktail is a delightful classic cocktail in high-quality, easy to serve packaging.

Laird’s Old Fashioned

Since the 1780’s Laird & Co has been crafting apple-based spirits including its staple product, apple brandy, which may be the traditional bas spirit for an Old Fashioned cocktail. In the 1840’s the Laird family was known for their contribution to horse racing.

In 1842, the Laird family’s prize horse, Fashion, won a race whose popularity at the time as akin to the Superbowl. Fashion, and the Laird name, became so popular that clothing lines, ships, and even a racing course were named after Fashion the horse. There are two important factors to consider here–cocktails at the time were often named after winning horses and the Laird family were promoting their Apple Brandy at the races.

Laird’s Old Fashioned

Is it possible, then, that the Old Fashioned Cocktail was named after the famous horse and originally crafted using the associated brandy?  The origins of the Old Fashioned, like most cocktails, is muddled at best and the Laird story is as likely as any. Regardless of how the Old Fashioned cocktail came to be, Laird’s new ready to drink option is a delicious option that makes serving easy.

The new cocktail was developed by bartenders Christie Pope and Chad Solomon and is a great option for behind the bar and off the clock this autumn. The premium cocktail uses a blend of Apple Brandy, bitters, and natural flavors for an easy and consistent pour.

The post Your New Fall Staple: Laird And Company Launch Apple Brandy Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Actor Marlon Brando—who played “The Don,” or Vito Corleone, in the classic 1972 movie The Godfather—is responsible for the namesake cocktail’s rise to fame, according to legend. 

A favorite of Brando’s, The Godfather first appeared on menus in the early 1970s, just as the Oscar-winning film was being made.

The Making of The Godfather

A simple, sophisticated tipple of Scotch whisky and amaretto served over the rocks, The Godfather’s inventor is a mystery. However, the Reina family—makers of the amaretto liqueur Disaronno for more than 425 years—backs the Brando story.

Like the fictional Corleone family, who can argue with a powerful Italian dynasty like that?

In the straightforward, two-ingredient cocktail, the drink’s cherry, sweet nut, and marzipan notes from the amaretto dance beautifully with the smoky notes of Scotch. What you’re left with is a stiff drink that’s smooth, yet not too sweet.

However, the recipe’s intended proportions are as hazy as its history. Some swear by equal parts scotch and amaretto, such as the International Bartenders Association.

Disaronno—the “Don” of amaretto brands, which, ironically, has dropped the amaretto from its name and is now simply known as Disaronno liqueur—advises a one-to-two ratio of amaretto to scotch. In the 2016 cocktail book Whiskey: A Spirited Story with 75 Classic & Original Cocktails by Michael Dietsch, the sweetness is dialed down even more with a one-to-four (amaretto to scotch) ratio. Ultimately, go with what suits your own palate.

The Origins of Amaretto

So what is amaretto, and who invented it? According to Disaronno, amaretto originated from a homemade concoction gifted in 1592 from a widowed innkeeper to painter Bernardino Luini, a pupil of Leonardo da Vinci. The innkeeper had posed as his Madonna for a mural he painted in the chapel of the northern town of Saronno, Italy. How the Reina family obtained the widow’s recipe is a mystery, but they started mass-producing amaretto (which means “a little bit bitter” in Italian) in the early 1600s. Even today, the formula remains a well-kept secret.

Although known as an almond-based liqueur, amaretto isn’t actually from an almond nut distillation at all. Interestingly, it’s made from bitter almond oil derived from grinding the pits of stone fruits, such as peaches, nectarines, or cherries, into a fine flour that undergoes a wet distillation process.

Amaretto in America

Amaretto didn’t make it to the States until well into the 20th century; perhaps that’s why it’s not a star player in many cocktails. But someone, somewhere, decided it paired perfectly with Scotch whisky. And for an era defined by “disco cocktails,” like Blue Hawaii, Piña Colada, and Pink Lady, The Godfather was a refined 1970s creation.

Though it may have fallen out of favor in the last few decades, there’s always a 21^st century barkeep ready to resurrect an old fave. In The Godfather’s case, this revival has likely been boosted by a boom in Scotch whisky imports.

The Modern Godfather

MiniBar, a classy, leather-trimmed drinking den in Hollywood, California, is currently serving up its version as The Godfather 101, a twist that mingles scotch and amaretto with aged rum and aromatic bitters. On the East Coast, Brooklyn’s Fort Defiance restaurant is serving a combination of bourbon, scotch, amaretto, and sarsaparilla in its Godfather II.

There have also been a few popular riffs over the years in cocktail books, with amaretto being the one constant ingredient. The Godmother uses vodka in place of scotch; the French Connection swaps cognac for scotch; The Brooklyn Godfather replaces scotch with bourbon, then adds both dry and sweet vermouth; and The Godchild mingles vodka with amaretto and cream.

For a true Godfather experience that you really “can’t refuse,” kick back for a nightcap with the original in hand … and pray you don’t wake up with a horse head in your bed.

The Godfather Cocktail

The Godfather

Ingredients:

• 1 oz. scotch whiskey
• 1 oz. Amaretto liqueur

Preparation: In a rocks glass with ice, combine the scotch and amaretto. Stir.

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

Source: Mixology News

Launching a wildly successful premium vodka isn’t easy, but for the team at E11even Vodka, it’s all in a day’s work.

The Miami based vodka line has been making waves as it dominates the premium vodka category. We caught up with CEO and Chairwoman, Nikki Simkins, to learn more about the brand and how it has developed.

Nikki Simkins – CEO & Chairwoman of E11EVEN Vodka

Talk to us a bit about E11EVEN Vodka and how it is a “Miami Spirit”

I set out to create the best vodka in the world, and it was imperative that it embodied the Miami Spirit. E11EVEN Vodka is an all-natural and gluten-free ultra-premium spirit sourced, distilled, and bottled entirely in Miami. Handcrafted in copper stills, distilled six times from 100% Florida-grown NON-GMO corn, and then refined through a proprietary seven-step filtration process.

E11EVEN Vodka exudes a rounded sweetness that is both clean and smooth. Subtle notes of citrus peels and cacao nibs flawlessly blend together to create a divine flavor that’s delicately teased with hints of vanilla and cracked peppercorns. Our proprietary hand filtration process softens the palate, leaving a graceful finish that is long, warm, seductive, and always leaves you wanting more.

E11EVEN Vodka

Tell us about the idea of a “Miami Spirit.”

The “Miami Spirit” is a celebration of unsurpassed excellence that provokes a sense of pure curiosity and guiltless infatuation. E11EVEN Vodka is a combination of the fun party aspect mixed with a focus on clean ingredients. People in Miami love to party, but it’s also a very health-conscious city! E11EVEN Vodka is an aspirational brand that represents the Miami Spirit in all ways!

What does it mean to be a “lifestyle” brand?

Well, the E11EVEN brand is a lifestyle. It was created as a 24/7 Ultraclub in downtown Miami in 2014. EVERYONE flocked to the unique nightlife experience, making it one of the world’s most recognized clubs. E11EVEN Miami has received accolades, including being awarded “Best New Nightclub Concept,” is perennially voted among the top 10 nightclubs worldwide, and has become the highest-grossing nightclub per square foot globally. People just trust E11EVEN to do things better and elevate any experience. Because of this, I licensed the intellectual property of the iconic E11EVEN brand to create E11EVEN Vodka.

What can you tell us about E11EVEN Vodka and its “mindful drinking” aspect?

I am all about being mindful of what I put in my body. When I set out to create a spirit, I learned about Congeners which are toxins – literal chemicals like acetone & acetaldehyde – found in alcohol after the fermentation process. Out of all the alcohol types, I learned that tequila has the highest congeners levels, and that vodka has the lowest (congeners levels), and it’s the cleanest! I have always been very into health & wellness, and I’m very conscious about what I put into my body – so, from that day forward, I became a vodka drinker and decided to create a super clean vodka.

The post Behind The Scenes of E11EVEN Vodka With Nikki Simkins appeared first on Chilled Magazine.

Source: Mixology News

Like many classic cocktails, the Sidecar started as a medicinal remedy, but from there, not much is known about is origins.

What we do know is that its a delightful, easy-to-riff, drink that every bartender should have in their arsenal. The classic cocktail uses a base of cognac, triple sec, and fresh lemon juice for a dynamic, light cocktail that’s perfect for fall.

Like many minimalist cocktails, perfecting the Sidecar can take some time, ensure you’re working with the best possible ingredients. You can try using different cognac expressions to find the blend that works best for you. Thanks to the simplicity of the drink, it’s a nice option for  more dynamic and premium cognacs as it helps showcase the different flavors of the spirit. After all, the Sidecar is perhaps one of the most well known cognac cocktails.

Sidecar

Sidecar

Ingredients:

• 2 oz. Cognac
• 3/4 oz. Triple Sec
• 3/4 oz. Lemon Juice

Preparation: Pour all of the ingredients into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

Once you have the basics mastered, it’s time to explore how to riff on the original! Adding additional flavors and swapping out the spirits are some of the easiest ways to riff on the drink. We like swapping the cognac for apple brandy or apple whiskey for perfect autumn inspired drinks.

Strawberry Rhubarb Sidecar

Strawberry Rhubarb Sidecar

Ingredients:

• 1 1/2 oz. Cognac
• 1/2 oz. Cointreau Liqueur
• 1/2 oz. Monin Strawberry Rhubarb Purée
• 1/2 oz. Fresh Lemon Juice

Preparation: Chill a serving glass. Pour ingredients into a mixing glass with 2/3 ice in order listed. Shake and strain into a chilled serving glass, garnish with a lemon peel and serve.

Piscine Sidecar

Piscine Sidecar

Ingredients:

• 3 oz. Rosé Piscine
• 1 Pomegranate
• 3/4 oz. Brandy
• 1/2 oz. Cointreau
• Peach Bitters (for Taste)
• Sugar for Rim
• Fruit, for Garnish

Preparation: Muddle one half cup pomegranate seeds. Add ingredients to a shaker filled with ice and shake well. Strain into a martini glass rimmed with sugar and add fruit accents of choice.

The post Classic Cocktails: The Sidecar appeared first on Chilled Magazine.

Source: Mixology News

It’s Old Fashioned Week (October 15-24) and we’re here to share this Rum Old Fashioned made with Santa Teresa’s stunning spirit.

What we love about an Old Fashioned is that its a simple drink that’s easy to riff on and a skill to get right. Swapping the spirit in and old fashioned may seem a bit like sacrilege, but if you choose the right expression its a a delightful change of pace. Some of our favorite spirit swaps include rum of course, as well as cognac, and apple brandy for fall.

Santa Teresa’s 1796 is an  ideal rum to use for an Old Fashioned because of its complex and dynamic flavor that plays well with simple ingredients. The spirit is a blend of several aged expressions, including some aged up to 35 years, all of which are aged in bourbon oak barrels and then finished further using a Solera method. The resulting rum is smooth, balanced, and dry with notes of leather, nuts, vanilla, prunes, dark chocolate and hints of pepper and honey.

Santa Teresa 1796 Old Fashioned

Santa Teresa 1796 Old Fashioned

Ingredients:

• 1 1/2 oz. Santa Teresa 1796 Rum
• 1/4 oz. Demerara Syrup (1 part water / 1 part sugar in the raw)
• 4 dashes Angostura® Bitters

Preparation: Build all ingredients in a mixing glass. Stir 30-40 seconds. Pour over ice in a double old-fashioned glass. Garnish with an orange twist.

The post Drink Of the Week: The Rum Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

We’re kicking off our Around The World In Whiskey program with the creative distillers of Australia!

With so many stunning whisky options coming out of Australia, it was hard to choose which bottles to share. Two of the bottles on this list are currently un-available in the US, but if you ever find yourself with the chance to try them, don’t miss the opportunity.

Starward Two-Fold Double Grain Australian Whisky

Affordable, approachable, and wildly enjoyable, Starward’s Two-Fold expression uses a blend of two Australian grains–malted barley and dry wheat. The spirit is then aged in barrels selected from a range of local vineyards who specialize in cabernet, pinot noir, or shiraz. Some barrels are charred, others steamed, and some are still damp with wine when the spirit is added. After aging the dynamic spirit has a nose of bright red berries, with butter, vanilla, and spice. On the palate you’ll find a smooth, rich, caramel dessert profile with tropical fruit and a delicate, long finish.

Starward Two-Fold Double Grain Australian Whisky

Timboon Single Malt Whisky Port Expression

Currently only available in Australia, Timboon’s Port Expression is a must try on any visit. Aged in charred new-make port barrels the soft gold hued spirit opens with aromas of caramel, butter scotch, oak, red berries, chocolate, and honey. The brand is inspired by the single malts of Scotland and uses many of the same traditions and methods.

Timboon Single Malt Whisky Port Expression

Hellyers Road Distillery Single Malt Original 15 Year

For the last three years Hellyers Road has won awards at the World Whiskey Awards. The original 15-year expression is vatted and married in timber casks before being non-chill filtered. On the nose you’ll find notes of citrus and vanilla with a calming softness that leads to waves of vanilla across the palate.

Hellyers Road Distillery Single Malt Original 15 Year

Lark Wolf Release IV

The Wolf release has a bit of an interesting story behind it. Lark Distillery sends whisky casks to Victoria’s Wolf of the Willows Brewery who then use the barrels for their Johnny Smoke Porter, the barrels are then sent back to age the Wolf Release. The nose of this unique whiskey opens with bright citrus and toasted coconut followed by caramelized malt, grapefruit, cocoa powder, and oak. On the palate you’ll find syrupy hints of orange, grapefruit, smoked malt, ancient oak, toffee and dark chocolate.

Lark Wolf Release IV

Sullivans Cove American Oak Single Cask Whisky

A strong malt backbone fortifies this award-winning whisky. The expression is aged in 200L American oak ex-bourbon casks with each cask creating its own bottling. Each batch creates its own unique characteristics making a bottle to bottle comparison into an interesting study. In general, you’ll find malt, vanilla, white flowers, and wood on the nose with caramel, pound cake and apricots on the palate.

Sullivans Cove American Oak Single Cask

Young Henry Ramblin Man Australian Single Malt Whisky

Another Australia Exclusive worth mentioning, this 18-year aged expression from Young Henry is a standout. The expression was first distilled and bottled in Tasmania in 2000 before being finished in Australian Apera Sherry Casks in 2016 then bottled in 2018. On the nose you’ll find notes of pekoe tea, orange zest, burnt brown sugar, raisin, walnut, honey, citrus, and vanilla custard. The palate shows notes of sweet, malty cereal, orange marmalade, French oak, and chewy caramel.

Young Henry Ramblin Man Australian Single Malt Whisky

The post 6 Australian Whiskies You Need To Try  appeared first on Chilled Magazine.

Source: Mixology News

What’s your favorite autumn cocktail? For us, it has to be the classic Old Fashioned.

Made from just a few simple ingredients, the easy to mix drink is endlessly riff-able and the perfect way to showcase seasonal flavors and high-quality ingredients. One of our must-haves for any good old fashioned is ANGOSTURA® bitters. The complexity of flavor and superior quality ensure that even the simplest Old Fashioned is a masterpiece.

As we head into Old Fashioned Week, celebrated October 15th through the 24th, we’re excited to share two cocktails from The House of Angostura that highlight seasonal flavors. Using ingredients like chocolate, figs, cinnamon and rosemary, these cocktails are a perfect way to indulge and appreciate the changing seasons. Both cocktails use Angostura’s classic aromatic bitters, but swapping for the cocoa or orange bitters can bring out different notes and flavors. Mix up these stunning drinks at your next party and try them with each style of bitter to understand how each play into the flavor profile of the drink.

Chocolate Fig Old Fashioned

Chocolate Fig Old Fashioned

Created by Ashley Rose Conway of Craft & Cocktails

Ingredients:

• 2 oz. Bourbon
• 1/4 oz. Creme De Cacao
• 1/4 oz. Fig Syrup*
• 3 dashes Angostura Aromatic Bitters
• Orange Peel
• Chocolate Covered Fig

Preparation: In a glass, add a large cube of ice. Add all ingredients and stir. Twist orange over glass to release oils and discard. Garnish with chocolate covered fig (I dipped figs into dark chocolate and then rolled them in crushed pistachios).

*Fig Syrup

Ingredients:

• 1 cup water
• 3/4 cup sugar
• 1/2 cup figs, chopped

Preparation: Add water and sugar into a sauce-pan over medium heat. Once sugar is melted, add figs and simmer for 5 minutes. Remove from heat and muddle figs. Let infuse for 1 hour. Strain through a fine mesh strainer into a jar. Store in the fridge for up to 1 month.

Cinnamon Rosemary Old Fashioned

Cinnamon Rosemary Old Fashioned

Created by Kyle Boen of StayFoxx

Ingredients:

• 4 tsp. Cinnamon Rosemary Simple Syrup*
• 3 dashes Angostura Aromatic Bitters
• 2 oz. Bourbon
• 1 Orange peel
• Rosemary sprig

Preparation: Add 4 tsps of the simple syrup and 3 dashes of ANGOSTURA aromatic bitters to an Old Fashioned (or rocks) glass. (For some additional depth, you can add in a dash of ANGOSTURA orange bitters, too!) Swirl syrup and bitters around until mixed. Add bourbon, ice, orange peel and stir. Finish off the presentation adding a sprig of rosemary to the glass to garnish.

*Cinnamon Rosemary Simple Syrup

Ingredients:

• 1/2 cup honey
• 1/2 cup water
• 6 sprigs rosemary
• 3 cinnamon sticks

Preparation: In a saucepan, combine honey, water, rosemary sprigs and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and put in airtight container so you can keep using the syrup for future recipes. (Trust me, you’ll want to!)

The post Celebrate Old Fashioned Week By Riffing On The Classic With Angostura  appeared first on Chilled Magazine.

Source: Mixology News

South Florida’s largest whiskey library belongs to Warren American Whiskey Kitchen, featuring over 900 bottles and includes some of the rarest whiskeys in the world.

To name a few, there’s McCallan 50, Double Eagle Very Rare, Michter’s Celebration, the entire line of Last Drop Whiskey, and all vintages of Pappy Van Winkle.

The 6,000 square foot space is a hybrid of classic elegance and industrial modernity.  Rich chocolate leathers underlined by lush velvet seating give off a sleek and seductive vibe. Dim lighting and wood flooring work together to draw attention to the restaurant’s main aesthetic, an old-world Whiskey Wall. Located in the main dining room, bottles as rare as Warren John’s personal artifacts are featured across the shelves.

Small Bar

Jeff John, CEO of Damn Good Hospitality, was inspired to create the space by one man’s profound impact on him. A mentor in his life was his Uncle Warren. It was in Warren’s nature to unconditionally help his nephew, whether it was a social, school, or business-related ordeal.  He was the guy to be around, a man who could brighten the spirit of anyone at any given moment. Warren lost his life too soon at age 66, roughly seven years ago.

Warren’s pleasures in life were food, wine, and most importantly, a good time. So, in his honor, the Damn Good Hospitality team set out on a quest to open a restaurant modeled after everything he stood for. Each detail of the space brings Warren’s spirit to life, An illustrious bachelor, collector of unique artifacts, and lover of art.

Bar

Delving further into the inspo, Jeff John says “The inspiration came from Warren himself (just knowing him and what he likes). With the design we brought multiple worlds together in a very simple setting, fusing an older more elegantly styled Whiskey Room with a newer, industrial more modern look. It really illustrates the way that Warren himself liked to live.”

Just as Warren would, the Damn Good Hospitality puts guest experience at the forefront of priorities. Guests are expected to be treated as family and met with a warm welcome. CEO Jeff added, “We are here to help guide and educate our guests, ensuring that everyone has a first-class experience. I am proud to say Damn Good Hospitality has a maintained a very special warm and supportive company culture that really shines through in the dining experience.”

Casa Caliente

Casa Caliente

Ingredients:

• 1 oz. Rock N Roll Platinum Tequila
• 1 oz. Los Vecinos Mezcal
• 3/4 oz. Habanero infused Agave
• 3/4 oz. Fresh pressed Lime juice and 3 Watermelon Cubes

Garnish: Habanero and a wedge of watermelon

Glass: Double Rocks

Preparation: Combine all ingredients into a shaker tin, shake for 10 seconds, double strain.

A Head of Lettuce

A Head of Lettuce

Ingredients:

• 2 oz. Wheatley Vodka
• 1 oz. Fresh Pressed Citrus Juice
• 1 oz. Cane Syrup
• 1 leaf Romaine Lettuce
• Bar Spoon Olive Oil

Preparation: Combine all ingredients into a shaker tin, shake for 10 seconds, double strain. Served in a chilled  coup glass. Garnish with salt, pepper, and chili oil.

The post Peek Inside South Florida’s Largest Whiskey Library: Warren American Whiskey Kitchen appeared first on Chilled Magazine.

Source: Mixology News

If you’ve kept up with our summer cocktail competition coverage you’ve seen some of Miami based Shaun Gordon’s work already.

The talented bartender is always mixing up stunning new drinks that capture the attention, and tastebuds, of anyone who has the chance to try one of his creations. Recently, he won second place in the Indoggo Challenge taking home a prize for his drink and the amazing video he made to showcase it. We caught up with him after the competition to learn more about his career and where he sees bartending heading next.

Bartender Shaun Gordon

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

Simple, a cocktail named the Last Word. If you know me, or have got to know me over things, then you already know. In the words of Jay-Z please allow me to re-introduce myself, my name is Shaun Gordon (@last_word_life) IG. One cocktail, and one cocktail alone, was my inspiration to become a bartender. It is one of the most successful prohibition era cocktails first being reported ever being made at the Detroit Athletic Club. Gin, Green Chartreuse, Maraschino Liqueur, and Fresh Lime, equal parts across the board, served up in a chilled coupe or cocktail glass. Watching a bartender make this for me so many years ago, and the way in which it was made with amazing elegance–I fell in love with bartending on the spot. I found the skill of spirit knowledge and creativity extremely sexy, the allure immediately captivated me and I knew it was something I wanted to pursue. I started my career in Charleston, SC and have had the pleasure of also working some of the the industries top bars in Atlanta, Portland, ME and now Miami, FL

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

I hold 2 jobs at a few of the hottest and most high profile spots in the city of Miami. The Oasis is Miami’s newest cultural hub, a food hall that’s 35,000 square feet both inside and out. We host some of the biggest music from around the world on a daily basis. We are open 6 days a week Tuesday-Sunday, we are open to all walks of life, 100% warm and welcoming environment whether it’s a family outing, lunch/dinner with friends, first date, concert, basically anything. We cater to everyone and that’s what truly separates us. The decor inside and out is very modern and beautifully designed with thought put into every feature and we have a large tower bar (stack of containers sky high) that will feature different artists murals every now and then.

What really makes us special is our diverse staff, coming together to form a tight knit family. Our unified goal is to always make everyone feel welcome and comfortable, while enjoying the many epic parties we throw. My other job is at Sweet Liberty and is one of the most iconic cocktail bars in the world with all the awards to back it up, but we are a come as you are bar, your local dive with amazing drinks, food, and music, a place where you can get a top notch cocktail without the pretentious vibe. It’s a bar, a restaurant, a live music venue, and all around party bar! The decor is 60/70s American theme on acid with trippy wallpaper spawned from the minds of our late founder John Leymayer (RIP) and our current HBIC Dan Binkiewicz, but the most important piece is the famous bright neon pink sign you see when you walk in always reminding us to Pursue Happiness!

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

One of the things I truly LOVE most about our industry is the fact that no matter how vast it may seem across the world, our community is actually very small and very close. We are always here for each other to help in anyway we can. Honestly over the years I have taken inspiration, drive, knowledge, and skill from every single person I have had the privilege to share the bar or sit across from over the years. If there was one mentor and I really had to nail it down to a name though it would have to be Jim McCourt from Prohibition (Charleston, SC/Savannah,GA) who gave me the best education behind the bar any young bartender could have asked for but in the end I seriously thank everyone I have met along the way for their influence and making me better.

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

My advice for a novice or at home bartender would be, STAY HUNGRY, STAY CREATIVE, but READ!!!  If you come to my house you will see a vast library of educational and cocktail books about everything to do with our industry. As much as I have learned from experience alone, I still would not be half of what I am without taking the initiative to educate myself and put as much knowledge in my head as possible and the best way to do that is READ. Find what technique or spirit you’re curious about learning and find the best books.  Teach yourself, be self made, in the end you’ll be so much more knowledgeable and confident than the next person.

What is your favorite ingredient right now and why?

My favorite ingredient right now, and for awhile, might seem strange to most but is Saline. There is a reason for this though, it’s the one ingredient I can use that no matter what will always make the flavors I am incorporating POP and help accentuate the drink. Never sleep on salt, it’s amazing and does wonders for drinks. Also on a side note, my guilty pleasure ingredient is Blue Curacao. Make Blue Drinks Again ’21.

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

This is such a loaded question because with cocktail competitions either local or on a national level are a completely different process and menu development is as well. Each different category I’ve learned through trial and error and believe me when I say I’ve failed a lot more then I have succeeded. That’s just the nature of the beast, if you’re always prepared to fail you’ll never be disappointed so when you are successful it’s that much sweeter. To really break it down though, write everything down. Start with your base spirit, ask yourself if you have an inspiration, if you do, what flavors bring your inspiration to life.  Figure out how to incorporate those flavors while still being creative.  In the end my favorite part is always coming up with a name, Have fun with it, PLEASE, and if you ever want to talk cocktail competitions you’ll have to come find me at either, @OasisWynwood or @sweetlibertymia

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

This might seem trivial to most but instead of a dry shake/wet shake or a reverse dry shake method while using egg white in cocktails, I like to add 2 -1×1 cubes into the tin and shake until they are dissolved. You’ll see that that the dilution is perfect every time and each one comes out perfect. Especially while making a Ramos Gin Fizz. Just make sure you shake it like you mean it.

Where do you see the bartending/cocktail culture headed?

I think the western cocktail culture is and has been pulling massive influence from the eastern culture, specifically Japanese bartending.  As it should, their way of bartending is a true art form. As are their bar styles, which you can see in the new Japanese style listening bar Dante’s HiFi, which just opened in Miami, and I am very impressed with. Eastern influence is making a massive impact on western culture and I’m so down with it. Everything today, and the way things are moving is starting to be less is more. Proper technique and drink building is everything, but getting away from drinks that have to have 10+ ingredients to be creative is refreshing. I love how my friends from across the country are starting to bring drinks that have fewer ingredients and are more focused on flavors where each shine through and don’t find themselves muddled with too many ingredients.

You’re Gonna Need A Bigger Boat

You’re Gonna Need A Bigger Boat

Ingredients:

• 1 1/4 oz. Cucumber infused Ojo de Tigre
• 3/4 oz. Pineapple Sake
• 3/4 oz. Blue Curacao
• 1/2 oz. Gomme Syrup
• 1/2 oz. Lemon Juice
• 4 dashes Saline
• 1/2 dropper sleeve coconut oil

The post Get To Know Chilled 100 Member Shaun Gordon appeared first on Chilled Magazine.

Source: Mixology News

Beverage Director Adam Miller for Rita Cantina in Springs, New York designs a deliciously flavorful and seasonal drink menu.

His Margaritas are fresh and locally sourced using top-notch tequilas and a homemade, orange-infused agave syrup. We asked Adam to share his tips and tricks for creating his house made syrup.

Adam Miller

Tell us about crafting the perfect Margarita.

High quality is essential! You need a solid tequila that you are comfortable handling. Use super high-quality tequila that doesn’t necessarily need to be expensive. There are a ton of inexpensive tequilas out there that make for a great Margarita. Juice your lime fresh and use a high-quality agave. Water is your fourth ingredient, so using good ice and ensuring the correct balance is also vital. When you use ice, you are water-contenting your drink. If you can’t access block-ice or cold-draft ice, I highly recommend using ice that you have a little more control over from purified or distilled water. Always fine strain over fresh ice. Lastly, you want to use coarse kosher salt. It’s fun to play around with different salts, but you want your Margarita ingredients to shine at the end of the day, and you don’t need to use crazy salts. High-quality, coarse kosher salt is imperative.

What should bartenders know about using orange agave syrup in their Margarita recipes?

It’s a super sustainable product. All you’re doing is diluting a high-quality, 100%-agave syrup with some water and then bleeding the orange essence into it. You’ve got a great shelf-life on that product, which is super usable in other agave-based cocktails; it’s not a one-drink-pony. You can play with it in other Daisy-style cocktails, like an Oaxacan Old Fashioned! The orange agave syrup addition is not a major change. We weren’t reinventing the Margarita; people already love it. We just wanted to combine the two styles with a slight difference; the beauty is simplicity. The classic Margarita is timeless and loved for its simplicity.

When opening a bar like Rita and naming your bar after the last four letters of the namesake cocktail, it was super important to have a delicious Margarita unique to our space. When you look at the Margarita throughout the past 50 years, there is a robust debate over the Tommy’s Style and the classic Margarita. The Tommy’s opts out of the orange liquor and opts in for the agave syrup. I think a lot of people personally lean in one direction without realizing what they may be tasting. There were challenging discussions over leaning towards the Tommy’s or classic Margarita when opening Rita. We decided to attempt a hybrid by combining that orange element into the agave in Tommy’s Style Margarita. The orange agave syrup brings in the rich agave notes found in Tommy’s and the orange notes found in the original classic. This approach makes for a well-balanced, thoughtful, classic-adjacent, and unique Margarita.

Any tips/tricks with creating cocktail syrups from scratch? 

In general, if you can avoid heating your syrup in any way, you will get a better consistency. We never heat our agave syrup because, with precise measurements, you don’t want to lose your water content. Some syrups require heat but avoiding heat for this syrup is essential. Additionally, always measure on a gram scale; never eyeball it. You want a consistent product, so the sucrose in your syrup can consistently balance the acid of the lime.

Rita Cantina Classic Margarita

Rita Margarita

Ingredients:

• 2 oz. Blanco Tequila
• 1 oz. fresh lime juice
• 1 oz. orange agave syrup*

Preparation: Combine all ingredients in a shaking tin and shake. Fine strain over fresh ice in a double Old Fashioned or rocks glass and garnish with a lime and Kosher salt or Taji rim.

*Orange Agave Sryup

Combine 650 grams of 100% blue agave syrup with 330 grams of filtered water and 1 gram of orange peels in a food-safe container and blend with an immersion blender until smooth. Strain through an ultra bag or cheesecloth to remover the orange. Bottle and refrigerate for up to 3 weeks.

The post Ask a Bartender: Using Homemade, Orange-Infused Agave Syrup in Margaritas appeared first on Chilled Magazine.

Source: Mixology News