October 2021

WWE megastar, entrepreneur and television personality, Leah Van Dale, is well known for her fierce attitude and stunning physique.

Before making a name for herself in WWE, she was a cheerleader in both the NFL and NBA (New England Patriots and Lakers.) Leah landed her first WWE role as the final pick in the 2016 SmackDown LIVE’s Women’s division draft. From that point on, Leah’s track record quickly became accustomed to victory. She won the first-ever Women’s Money in the Bank Match (and the second), defeated Charlotte Flair to win the SmackDown Women’s Championship, and won the second-ever WrestleMania Women’s Battle Royale. From the field to the court, to the ring, and beyond-Leah constantly proves that there isn’t anything she can’t accomplish. She most recently expanded her career as a successful businesswoman with her wine brand, Capa Cagna. Loosely translating to “Boss Bitch” in Italian, she describes a Capa Cagna as “a strong, successful, and independent woman.”

One of Leah’s top priorities is to inspire women to feel strong, empowered, and unapologetically themselves. Additionally, she co-hosts her own podcast, Bare With Us, alongside her boyfriend, Matt Polinsky. The podcast tackles relationship issues that people are usually not willing to discuss openly. It exposes their real daily struggles that gets masked by their seemingly perfect lives on social media. The goal of the podcast is to normalize some “taboo” topics, all while navigating their own relationship. Leah’s career is a testament to hard work, perseverance and making the most of every opportunity that presents itself.

Chilled got to chat with Van Dale regarding her wine business, Capa Cagna, (the company formerly known as Capo Cagna). The wine quickly gained popularity for being a high-end wine option at an affordable price with the tag line, “bougie on a budget.” Capa Cagna relaunches with a new rose varietal which join the family of Leah’s wine.

Since its inception just over two years ago, Capa Cagna’s cabernet sauvignon and chardonnay has habitually sold out within days of being made available to the public. The cabernet line received an impressive 86 rating from Wine Magazine, with both wines being covered by a slew of wine critics.

Chillin’ With Leah Van Dale

Tell us about what you’re doing right now.

I just launched a Rosé with my wine Capa Cagna. It’s fruit-forward and an easy drinking Rosé that appeals to most pale?es. Capa Cagna is a brand I created in 2018 that is all about embracing your inner Boss Babe. It’s a high-quality wine at an affordable price. We are an inclusive brand meant for everyone, except wine snobs. I also have a relaKonship podcast with my boyfriend, Ma? Polinsky. It’s called “Bare With Us” and we speak candidly about our relaKonship and issues everyone has but are oQen too afraid to talk about.

What do you do with your downtime?

When I have downtime I’m spending it at home on my couch with my pets. I love being home with a glass of wine minding my own business.

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

I love trying new restaurants and I love a good steakhouse. Give me all the carbs! I also really enjoy a margarita with chips and guac.

Chillin’ With Leah Van Dale

What types of dishes do you typically order?

When I’m at a steakhouse I usually get a filet mignon with all of the potatoes; mashed, whipped, baked, scalloped, etc. So good! Being from New England, I also love seafood! Shrimp cocktail is always a must.

Any favorite bars?

I’m always on the road so I’ve found quite a few favorite dives over the years. A few of my go-to’s are the Alibi in New Orleans, The Dirt Bar in Houston, and the Golden Gopher in LA.

What drinks do you order when out?

I’m more of a wine gal, but if I am ordering a cocktail it’s got to be a lychee Martini.

Chillin’ With Leah Van Dale

Do you prepare drinks at home?

I’ve been known to make a hell of a skinny Margarita and I have a killer sangria.

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

My at-home bar is stocked. We have anything and everything you can imagine. My boyfriend is a big bourbon guy, so that’s my favorite giQ to give him. We currently have some Pappy Van Winkle and Angels Envy CollecKon No 2 that we’ve been chipping away at.

Have you ever been a bartender?

I bartended for three weeks at the club Avalon in LA when I was 22. I had zero experience whatsoever so I just made everything up as I went. My drinks were so bad and I quit three weeks later.

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

Cher or Dolly Parton!

The post Chillin’ With Leah Van Dale appeared first on Chilled Magazine.

Source: Mixology News

Join Chilled as we travel around the world of whisk(e)y this fall finding new favorite bottles, the leading trends, and the best cocktails.

This fall we’re exploring the wide world of whisk(e)y. From classic favorites to new names, we’re sharing the stories and spirits of makers all around the world.

The world of whisk(e)y has seen a huge push for modernization, from rebrands of classic bottles to inventive new distillation and aging methods, whisk(e)y is moving to keep up with the times. Each week we will be sharing bottles from different regions, distillery profiles, delicious cocktails and more.

Want to follow along? Mix up one of these whisk(e)y cocktails and sign up for our newsletter!

Spiced Sour

Spiced Sour

This spicey and sour cocktail will be the perfect thing to shake up and serve this weekend. With citrus flavors and excitement from the cinnamon, this drink will become a go-to.

Ingredients:

• 1 1/2 oz. Egan’s Vintage Grain
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Fresh Blood Orange Juice
• 1/2 oz. Cinnamon/Clove Rich Simple*
• Egg Whites

Preparation: Combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design andor a dried blood orange round balanced on the rim.

*Cinnamon/Clove Rich Simple

Make a rich infused syrup by dissolving 16 oz sugar in 8 oz water and adding 2 cinnamon sticks and 4-6 whole cloves to the mix. Leave them in until the finished syrup comes to room temperature.

Hearth & Home

Hearth & Home

By Mary Palac, Bartender at Paper Plane in San Jose, CA

Ingredients:

• 1 1/2 oz. Aberlour A’bunadh
• 1/2 oz. Oloroso Sherry
• 1/2 oz. Earl Grey Honey*
• 2 dashes Orange Bitters

Preparation: Stir until well chilled and serve over ice. Garnish with fresh grated cinnamon.

*Earl Grey Honey

Add 2 teabags to 1/2 cup of boiling water. Allow to steep for 10-15 minutes, then squeeze tea bags and remove. Add 1/2 cup of honey and a tiny pinch of salt while still hot and stir to dissolve. 

Hot Variation: Add all ingredients to toddy glass or mug. Add 5 parts hot water. Garnish with cinnamon stick.

Sagamore Cider

Sagamore Cider

Ingredients:

• 4 oz. Sagamore Spirit Rye Whiskey
• 8 oz. Apple Cider
• 1 oz. Lime Juice
• 1 oz. Simple Syrup
• 2-4 Cinnamon Sticks

Preparation: Add apple cider, lime juice, simple syrup, and cinnamon stick to a small pot. Bring to a gentle boil for 10 minutes. Remove from heat, add whiskey and stir to mix. Strain into your favorite mugs. Garnish with apple slices and a dash of cinnamon.

Into the Mystic

Into the Mystic

Ingredients:

• 5 oz. Hatozaki Japanese Blended Whisky
• 1/2 oz. Apologue Spiced Saffron Liqueur
• 1/2 oz. Vicario Dragoncello Liqueur
• 1/2 oz. Lemon Juice
• 1/2 tsp. equal parts Hawayej (Yemenite spice), Salt, Sugar and Cumin (to Rim)
• 2 Sage Leaves (to Garnish)

Preparation: Combine whisky, liqueurs and lemon juice in a shaker tin. Add ice. Shake and pour into a large rocks glass that’s half-rimmed with seasoning mixture. Garnish with two slapped sage leaves.

The post Travel Around The World In Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Sidecar. Aviation. Cadillac. 20th Century.

What do these classic cocktails have in common? Travel and transportation inspired their names. The first three need no explanation, the last—made of dry gin, Lillet, white creme de cacao, and lemon juice—certainly does.

Most likely, the swankiest rail travel in American history, the Twentieth Century Limited, was an overnight train from New York to Chicago. During its 65-year run from 1902 to 1967, the train carried who’s who of celebrities and tycoons, from Bob Hope and Bette Davis to the Wrigleys and Fields. Today’s “red carpet treatment” phrase was probably cemented into pop culture because guests walked a ruby red carpet when boarding in New York.

An iconic symbol of status, the Twentieth Century Limited train was featured in Alfred Hitchcock’s 1959 movie, North by Northwest, starring Carey Grant, who played ad executive Roger Thornhill. Think of the film like the original Mad Men. Like the modern-day TV show, cocktails were so prominent, especially in the scenes on the train, they deserved a supporting role credit; however, the 20th Century cocktail wasn’t one of the cocktails featured during the film.

So, if the cocktail wasn’t created as the train’s signature cocktail, much like hotels do today, how did it get its name? The train was so remarkable, it lent inspiration across the pond as well. The drink was created and named by an English barkeep named C.A. Tuck, who ran the bar at London’s chic Café Royal.

The 20th Century cocktail’s first print appearance was in the 1937 Cafe Royal Cocktail Book—a collection of cocktail recipes popular in the London bar scene at the time written by William J. Tarling, president of the UK Bartenders’ Guild. (If you can get your hands on an original copy of Cafe Royal, the gods must be smiling on you; it only had one print run).

Now, let’s talk about the ingredients Mr. Tuck swirled together originally. At first glance, any drink with creme de cacao (except for a Grasshopper by famed bartender Jeffery Morgenthaler) has most libation literati running. Understandably so. Most drinks with a syrupy chocolate component are usually oversweet. However, since the 20th Century is a gin dominant cocktail, there’s cause for pause. The lemon and chocolate flavors seem to do a weird, elegant dance. The cocktail starts with a bright citrus pow on the palate. It ends with a mysterious, chocolatey note on the finish.

Interest piqued? At the very least, is your creme de cacao bias challenged a tiny bit? Well then, it’s time to give the 20th Century a try. For the traditionalists, the original recipe used Kina Lillet. For the truest C.A. Tuck recreation, substitute the Lillet with Cocchi Americano.

The 20th Century Cocktail

The 20th Century Cocktail

Ingredients

• 1/2 oz. Gin
• 3/4 oz. Kina Lillet
• 1/2 oz. Crème de Cacao
• 3/4 oz. Freshly Squeezed Lemon Juice
• Lemon Twist (for garnish)

Preparation: Add ingredients to a shaker with ice and shake until chilled (about 15 seconds). Fine strain into a chilled coupe, and top with a lemon twist.

The post Drink In History: The 20th Century Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Smooth and slightly smokey, Revel Avila is the perfect match for fall cocktails.

Made from agave grown in the Morelos Region, Avila uses a combination of production methods from tequila and mezcal for a unique and versatile spirit. The dynamic flavor profile works wonderfully in a wide range of cocktails and is particularly suited to riffs on classic cocktails like the Old Fashioned. Mix up one of these three cocktails to enjoy while leaf peeping!

South For The Winter

South For The Winter

Ingredients:

• 1 1/4 oz. Revel Reposado
• 3/4 oz. Aperol
• 3/4 oz. Amaro Nonino
• 3/4 oz. Lemon Juice

Preparation: Add all ingredients to a shaker filled with ice. Shake and double-strain into a coupe. Garnish with an expressed grapefruit twist. 

Madagascar Nights

Madagascar Nights

Ingredients:

• 2 oz. Revel Blanco
• 1/2 oz.  Fresh Lemon Juice
• 3/4 oz. Blood Orange Juice
• 1/2 oz. Vanilla-Infused Demerara Syrup*
• 4 drops Clove Tincture**

Preparation: Shake all ingredients, then fine strain over a large rock in a double old-fashioned glass. Garnish with a dehydrated blood orange piece.

*Vanilla-infused Demerara Syrup

Ingredients:

• 1 cup Demerara or Turbinado sugar
• 1 cup water
• 3 vanilla pods, scraped out

Preparation: Bring the Sugar and water to a boil until sugar dissolves. Turn stove to the lowest heat, slice the vanilla pods length-ways then scrape the beans into the syrup. Drop in the scraped-out pods and let sit for 20 mins. Turn off heat, let syrup sit for an additional 30 mins, then refrigerate.

**Clove Tincture

Ingredients:

• 45 gr Cloves
• 100 ml Vodka or neutral grain spirit

Preparation: Toast cloves over a medium heat until fragrant. Remove from heat and let cool. Combine with neutral grain spirit in vacuum sealed bag and cook en sous vide at 165° for 1 hour. Chill in an ice bath then strain through a fine sieve. Transfer to a small bottle with dropper to serve. (In the absence of a sous vide machine, cloves can be left to infuse with neutral grain spirit in a sealed bottle for one week).

Harvest Moon

Harvest Moon

Ingredients:

• 1 1/2 oz. Revel Reposado
• 3/4 oz. St George Spiced Pear Liquor
• 3/4 oz. Fresh Lemon Juice
• 3/4 oz. Habanero Infused Maple Syrup
• Egg White

Preparation: Build in tin, “dry shake” cocktail; add ice and “wet shake” then double strain into a coupe. Garnish with a skewered pear fan with cinnamon dust.

The post 3 Revel Avila Cocktails For Your Fall Menu appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Caramel Month with this seasonal mash up of caramel whiskey and apple cider.

This cocktail blends a creamy barrel aged whiskey with seasonal apple cider for a dynamic hot cocktail that’s perfect for fall. The Ballotin’s Caramel Turtle Whiskey is a surprisingly versatile spirit with rich notes of caramel, pecan, and decadent dark chocolate.

Ballotin Caramel Apple Cider

Ballotin Caramel Apple Cider

Ingredients:

• 1 oz. Ballotin Caramel Turtle Whiskey
•  2 oz. Hot Apple Cider

Preparation: Fill a mug with hot apple cider, add one ounce of Ballotin Caramel Turtle. Garnish with whipped cream if desired.

The post Drink Of The Week: Ballotin Caramel Apple Cider  appeared first on Chilled Magazine.

Source: Mixology News

Award winning Virginia distilled spirits star in these five delightful cocktails.

Based in Purcellville, VA, Catoctin Creek Distilling Company creates a range of products including brandy, fruit brandy, gin, and a range of stunning whiskies. After opening in 2009 the brand quickly made a name for itself with its Roundstone Rye, which is now Virginia’s most awarded whisky. Pick up a bottle or two and mix up one of these five cocktails!

The Lumber Yard

The Lumber Yard

Created by the Nightcap Cocktail Company  @nightcapcocktailco

Ingredients:

• 2 oz. Catoctin Creek Cask Proof Roundstone Rye
• 1/4 oz. black birch syrup
• 2 dashes star-anise bitters

Preparation: Stir over ice. Smoke glass with applewood, anise, and cinnamon. Strain into old fashioned glass with large block of clear ice. Garnish with torched orange wedge.

The Bed You Made

The Bed You Made

Recipe and photo courtesy Denise Petty.

Ingredients:

• 3/4 oz. Catoctin Creek Pearousia Pear Brandy
• 3/4 oz. Catoctin Creek Roundstone Rye Whisky
• 1/4 oz. dry fino sherry
• 1/4 oz. lemon juice
• 1/2 oz. Rose Garden Tea Syrup*
• Soda Water

Preparation: Stir and strain over fresh ice in a tall glass, top with soda water.  Garnish with edible wild violets and pansies. (Omit soda water and serve in a rocks glass if preferred – shown here.)

*Rose Garden Tea Syrup

Make the tea as normal, about one cup’s worth of liquid, but then while still hot, stir in one cup of sugar to dissolve completely.

Slide Back Sour

Slide Back Sour

Recipe and photo courtesy of Denise Petty.

Ingredients:

• 1 1/2 oz. Catoctin Creek Watershed Gin
• 1 oz. strawberry rhubarb syrup*
• 3/4 oz. lemon juice
• 1 egg white

Preparation: In a saucepan, combine sugar, water, strawberries and rhubarb. Stir well over medium heat and bring to boil, and then remove from pan and cover. Let it steep for about 30 minutes, then drain the syrup into a container and cool in the refrigerator.

*Strawberry Rhubarb Syrup

Ingredients:

• 5 cups strawberries
• 1 cup rhubarb
• 1 cup sugar
• 1 1/2 cups water

Preparation: Place ingredients in shaker with ice. Shake and strain. Now dry shake those ingredients (place back in the shaker, no ice, and shake). Serve up in Nick and Nora glasses. Atomize Angostura and Fee Brothers rhubarb bitters over the foam. Garnish with a rhubarb twist.

Bucky Barnes

Bucky Barns

Recipe and photo courtesy Scott Harris, variation on a recipe in Whisky Advocate.

Ingredients:

• 3 oz. Roundstone Rye 92 Proof
• 1 oz. Nonino amaro
• 1/2 oz. brown sugar syrup or molasses syrup
• 1/2 oz. persimmon jam
• 2 oz. pear juice
• dash of vanilla extract
• dash of woodland bitters

Preparation: Vigorously shake all the ingredients in a shaker of ice. Double-strain and serve with a big rock in a rocks glass. Serves two.

The Virginia Commonwealth

The Virginia Commonwealth

Cocktail and photo courtesy of Nathan Wilkinson and used with permission.

Ingredients:

• 3 oz. Catoctin Creek Roundstone Rye Distiller’s Edition
• 1/2 oz. Mt. Defiance Sweet Vermouth
• 1/2 oz. Ramazzotti amaro
• 3 dashes Hella orange bitters
• Lemon zest garnish

Preparation: Combine all ingredients in a shaker of ice. Stir and strain into a coupe and garnish.

The post Must Mix: 5 Catoctin Creek Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Ever come across a product and say, “Oh, what a great idea! Wish I thought of it!” SLIQ’s Boozy Ice Pops fits the bill.

Yes, innovative ways to serve frozen booze is nothing new. Just go to any bar during the summer months and order a Frosé to prove the point. But boozed up ice from the company that brings us our childhood favs like Fla-Vor-Ice and Otter Pops is genius. Chilled chats with fourth-generation great-grandchild of The Jel Sert Company, Gavin Wegner, Senior Brand Manager at SLIQ Spirited Ice, about his ties to the iconic freezer pop brands and the spirited ice pop category.

Talk to us a bit about your background in the industry.

I am the Senior Brand Manager of SLIQ Spirited Ice, which was founded by The Jel Sert Company in conjunction with its new wholly owned subsidiary, 21 Holdings LLC—a fully licensed and bonded distillery, brewery, and winery. I began my career at The Jel Sert Company and have previously held roles in finance, brand management, and licensing. My professional experience lies in marketing iconic freezer pop brands such as Fla-Vor-Ice and Otter Pops for the world’s leading manufacturer in this category. However, my familiarity with these types of products spans far before my professional career began, as I am a fourth-generation great-grandchild of Jel Sert’s founders and grew up immersed in this world.

In spearheading SLIQ’s development, my goal is to position the brand as a disruptive newcomer in the emerging category that is alcoholic frozen pops. I develop and implement brand strategies and create the roadmap for short- and long-term growth and expansion. My passion for brand storytelling is apparent via SLIQ’s multi-faceted and layered marketing initiatives that resonate with our 21+ consumers.

Tell us about SLIQ.

SLIQ Spirited Ice is a diversified line of frozen cocktail pops that are crafted with elevated flavors to inspire good times only. Recently launched in April 2021, SLIQ is leading a new frontier of freeze-and-eat alcohol as one of the first to market in the booming boozy ice pop category. In Year 1, a national retail footprint was quickly established with distribution at chains such as Walmart and Albertsons. From a quality standpoint, SLIQ’s variety of pop options were developed using only premium spirits (7x Distilled Vodka, 100% Blue Agave, and Caribbean White Rum) to deliver a premium taste at 100 calories or less. Through brand-driven 360-degree marketing tactics and partners such as iHeart Media & Barstool Sports, SLIQ has immediately grown a loyal following of consumers that have integrated the products into their respective lifestyles.

Gavin Wegner – Senior Brand Manager of SLIQ Spirited Ice

What inspired you to start the brand?

As the category leader of frozen novelties for over 60 years, we at Jel Sert have always ideated around different extensions of the format, including infusing alcohol into them for the enjoyment by a 21+ consumer. As we began to see nostalgia trend upwards complemented by the modern, ready-to-drink cocktail and seltzer surge, we believed it was time to turn the idea into a reality by entering the space with our own brand. After multiple years of branding, packaging, and formula development work, SLIQ Spirited Ice was born. Through this process, we adopted the same playbook we used to build brands such as Fla-Vor-Ice and Otter Pops, this time for a grown-up freezer pop for a grown-up user.

What type of response is SLIQ receiving from consumers?

The ready-to-drink cocktail and seltzer surge has only increased the yearning of consumers for new and unique alcohol beverage options. The desire for these options to be lighter without compromising on taste, in addition to being authentic with what they deliver. This is the sweet spot position we were targeting with SLIQ, which has been proven out based on the incredible reception the products have received upon roll-out to the marketplace. People appreciate SLIQ being able to replicate the taste of a professionally made frozen Margarita, Daiquiri, or Vodka cocktail in a shelf-stable, enjoy-at-your-leisure pop format. The variety of spirits we offer also permits enthusiasts of all backgrounds to pick and choose their preferred pack, catering to different taste buds.

Talk to us about the name and packaging. 

The SLIQ name describes the texture of the product in a clean manner, as the ice is in-and-of-itself ‘slick.’ But we spun this descriptive adjective and revised the ending of the word due to the products containing ‘liquor.’ Mesh the two together and you get SLIQ.

This also ties into the packaging with an iceberg as the focal point. We wanted to establish a symbol that consumers could associate with the brand through all touchpoints. Choosing an iceberg was a perfect fit beyond just the fact that both are composed of the same substance. Similar to an iceberg that only has a portion of itself visible, SLIQ is more than meets the eye. Rather than just being a refreshing freezer pop as it may appear on the surface, SLIQ is much more than that as a frozen cocktail offering for a 21+ consumer to responsibly enjoy.

With sustainability being such a critical initiative to protect the Earth and the wonders within it, like icebergs, we formed a recycling partnership with TerraCycle that allows users to send in their SLIQ tubes free of charge in exchange for rewards to charities of their choice. From there, TerraCycle processes the collected tubes into usable raw material, which becomes everything from outdoor furniture to storage totes.

SILQ Spirited Ice

What should bartenders know about your brand?

While SLIQ comes in the same pop packaging folks associate with childhood products of a similar look and feel, it is not a mirrored novelty by any means. Our intention from the start has been to offer high-end frozen cocktails infused with top-shelf spirits and flavors that are delicious and conveniently prepared. Our full portfolio of trending options backs this up: Vodka-infused Lemonade, Cranberry & Grapefruit, and Blue Raspberry; Agave-infused Classic Margarita, Strawberry Margarita, and Mango Margarita; and Rum-infused Strawberry Daiquiri, Coconut & Lime Daiquiri, and Pineapple Daiquiri. To clarify, we are not here to replace the wonderful work bartenders do by any means! A well-crafted frozen margarita or daiquiri made poolside will always hit the spot. Rather, SLIQ serves as an alternative way to imbibe in these types of drinks, especially in an at-home setting when taking out a blender and gathering all the ingredients to DIY it feels too laborious.

What’s coming down the pike for SLIQ?

This year, 2021, was truly just the ‘tip of the iceberg’ for this brand. Looking at 2022 and beyond, we will continue to build out a robust innovation pipeline, align with new distributors in new territories, and expand marketing plans and partnerships that will generate buzz and excitement with our followers. Giving a peek under the hood, we are currently soft launching a Whiskey pack in select markets with plans for nationwide availability in Spring 2022. Crafted with barrel-aged bourbon, this is the first whiskey-based frozen pop offering in the marketplace. Available in popular whiskey cocktail flavors like Apple, Ginger, and Cola, each pop will contain 90 calories and 8% ABV, mirroring the existing line.

All of these plans, plus our continued capitalization on the manufacturing and development advantages that The Jel Sert Company offers, position SLIQ well to meet the growing demand for alcoholic frozen pops and to be at the forefront of this emerging category for years to come!

The post Holding On to the Last Days of Summer with SLIQ Boozy Ice Pops appeared first on Chilled Magazine.

Source: Mixology News

Make the most of apple season with three apple cider-based cocktails.

There are few things more autumnal than a mug of apple cider, and when paired with booze it’s a winning combination. The great thing about apple cider is that it pairs with just about every spirit making it an easy ingredient to work with in a wide range of cocktails. Below, we’re sharing recipes with cognac, rum, and even tequila!

Apple Cider Sangria

Apple Cider Sangria

From La Marina, NYC

Ingredients:

• 3/4 oz. Hennessy VS
• 3/4 oz. Laird’s Bonded Applejack
• 4 oz. Angry Orchard Cider
• 3/4 oz. Honey
• 1/2 oz. Fresh Lemon Juice
• Cubed Red and Green Apples
• Sliced Oranges

Preparation: Combine ingredients and garnish with an orange wheel.

Don’s Apple Cider

Don’s Apple Cider

Created by Lauren Davis

Ingredients:

• 1 1/2 oz. Tequila Don Julio 70
• 1 oz. Apple Cider
• 1/2 oz. Cinnamon Syrup*
• 1/2 oz. Lemon Juice
• Fresh Cinnamon for Garnish
• Ideal Serve: Rocks Glass

Preparation: Combine Tequila Don Julio 70, apple cider, cinnamon syrup and lemon juice into a cocktail shaker with ice. Shake Well. Strain into a rocks glass over large ice cube. Top with freshly grated cinnamon.

Apple Cider Hot Buttered Rum

Apple Cider Hot Buttered Rum

Ingredients:

• 1 oz. Buttered Batter*
• 1 1/2 oz. El Dorado 8 Year Dark Rum
• 1/4 oz. Lemon Juice (to Taste, Depending on Acidity of Cider)
• 2 oz. Fresh Pressed Apple Cider
• Freshly Grated Cinnamon, for Garnish

Preparation: Steam all ingredients in steam tin. Stir with spoon to make sure butter is melted. Pour into flashed Irish mug and garnish with freshly grated cinnamon.

*Buttered Batter

Ingredients:

• 1 lb. Softened Kerrygold Butter
• 1 lb. Brown Sugar
• 1 tsp. Jacobson’s Sea Salt
• 1/4 tsp. Allspice
• 1/4 tsp. Clove
• 1/2 of One Nutmeg
• 1 tsp. Cinnamon
• 1 tsp. Vanilla Extract

Preparation: Whip butter and sugar until fluffy then add freshly ground spices and vanilla extract. Store refrigerated up to one month or freeze up to three months.

The post 3 Apple Cider Cocktails To Start Apple Season appeared first on Chilled Magazine.

Source: Mixology News

Artists, writers, and musicians are an important part of the parish history at all churches. So, for a Swedish photography museum to move in made sense.

Located in New York City’s Gramercy neighborhood, Fotografiska occupies five floors of a registered landmark (built in 1894) named the Church Mission House. The Italianate-style gallery actually “draws” its symmetrical facade of arched windows and decorative enrichments next-door to the cavalry church.

The late 19th-century chapel schoolhouse holds the latest social club in town today. Chapel Bar is a private, posh place for Fotografiska and NeueHouse member communities to link up (and drink up). “We’re bringing together a kindred member base who are passionate about pushing culture forward in their personal and professional lives, and welcoming the magic moments and passionate energy that will come from this gathering of minds and spirits,” Josh Wyatt, CEO of Fotografiska and NeueHouse, shares.

“The concept for Chapel Bar was to build a sanctuary for culture – a place to worship art, photography, fashion, and music in a chic setting.”
– Josh Wyatt, CEO of Fotografiska and NeueHouse

Jewel-toned colors saturate the Gothic Revival space: amethyst purple velvet booths line the plane perimeter with emerald green pillows, and citrine yellow light fixtures illuminate the soaring ceilings. Cutting-edge photography (coinciding with current exhibitions next-door) “bejewel” the retouched walls.

“Chapel Bar has its very own confessional booth that is simultaneously luxe, playful, and iconic. It’s completely unique,” beverage director John Gakuru adds. Servers can even deliver “sinful” guests through a hatch like a real confessional booth.

Confessional Booth

Social congregation surrounds the “altar” bar, too. Front and center (beneath a bedazzled chandelier), the blest bar consecrates wine and spirits created by global monks, priests, and influential figures – both historic and folkloric. God willing members of A.A. don’t enter the wrong door one night.

“It’s a decadent culture haven!” Gakuru describes. The drink menu worships the location – raising the sense of place through “christened” ingredients. Plymouth Gin was created in the Black Friar’s monastery in Plymouth, England, while mezcal was first smuggled into the United States by a bootlegger disguised as a faithful priest.

Interior

Chartreuse, made (to this day) by Carthusian monks since 1737, is demonstrated in two of the ten curated cocktails labeled in Roman numerals – I. being a tangy take on the Last Word. Distilled and aged in the Abbey of Trinity of Fécamp, D.O.M. Bénédictine is a subtle alchemy of 27 different plants and spices. The unique liqueur is folded into IX. with Cognac, sweet vermouth and various bitters for a silky and rich palate. The French monk Dom Pierre Pérignon (is thought to have) invented Champagne in 1697, and so the enlightened bubbly is added to III. alongside legal absinthe.

The spirited bar staff proudly shakes and stirs for praising members four nights per week. “The biggest challenge [was] keeping it a secret during our build-up! But that isn’t an issue any longer,” Gakuru mentions. To experience Chapel Bar, guests will need to sign up to become either a Fotografiska Patron or NeueHouse member. “Join us for the ride!”

I

I.

“Our delicious twist on the Last Word [is] the perfect balance of sweet, sour, and herbaceous. It’s a classical delight,” Gakuru concludes.

Ingredients:

• 1 oz. Hendrick’s Lunar Gin
• 3/4 Green Chartreuse
• 3/4 Luxardo Maraschino
• 3/4 oz. Lime Juice
• Luxardo Cherry

Preparation: Combine ingredients for a long shake, then double strain into a chilled coupe glass. Garnish with a Luxardo cherry.

The post Chapel Bar, A “Sanctuary” for Cocktail Culture, Opens in NYC appeared first on Chilled Magazine.

Source: Mixology News

Fortified Wine. For decades it suffered a poor reputation as being nothing more than low-quality, super-sweet Sherry.

But, times are changing. Whether it’s a Sherry, Port, Marsala, Maderia, or even Vermouth, fortified wines continue to grow in popularity. Accounting for more than $10 million in U.S. sales in 2012, Statistica reports that Fortified Wines have enjoyed steady growth (albeit with a slight bump during the pandemic) and are forecast to exceed $15 million by 2025.

The idea of fortifying wine emerged in the days before refrigeration. Wine casks, unlike wine bottles, are far from airtight. Thus, on long sea journeys, the wine regularly oxidized and ostensibly turned into vinegar. To combat the oxidation, winemakers added a spirit (usually brandy) to the wine. But, the drink born of necessity has grown into a coveted product. Today, the shipping of Fortified Wine has nothing to do with preserving freshness and everything to do with luxury.

Fortified Wine Grapes

Nothing has changed about the process; one still needs to add a spirit to a wine base to be considered a Fortified Wine. Regardless, each category, from Marsala to Port, enjoys distinct characteristics. Indeed, there exists a vast range of sub-classifications. Vermouth, for instance, belongs to a subcategory known as aromatized wine, a fortified wine flavored with herbs, spices or natural flavor additions. Also, although the production of Fortified Wines can occur anywhere, geography plays a significant role in defining several types of Fortified Wines. For example, Madeira hails from Madeira Islands in Portugal and Sherries come from Jerez de la Frontera, in Andalusia, Spain.

Port derives its name from the Portuguese city of Porto, located on the Atlantic Ocean at the mouth of the Douro River. Like Champagne, if it doesn’t come from Porto, it’s not truly a Port Wine. The Douro Valley is home to more than 80 grape varieties, which are grown and used in the production of Port Wine. Before fermentation ends, the wine is fortified with spirits (usually unaged brandy). If the winemaker fortifies the wine before completing the fermentation, leftover sugars will remain — a sweet Port is born. In contrast, if the winemaker adds the spirits post-fermentation, a dry fortified wine will develop. Additionally, grape choices, aging variations, and other factors allow for more than fifty types of Port Wines, including popular subcategories such as Rosé, Ruby, Tawny, White, Colheita and a host of Vintage classifications.

Also hailing from Portugal, Maderia emerged centuries ago as a happy accident. Ocean voyagers traveling from Portugal through tropical climates noticed the hot and humid environment provided the Fortified Wine they carried a unique taste, which they enjoyed. To mimic that today, Madeira producers rely on one of two processes. The first is known as estufagem, which consists of heating the wine in large tanks (estufas), which usually takes a few months. The other method, known as the canteiro method, involves placing the casks in attics (or anywhere deemed the hottest place in a building) and allowing them to heat for a minimum of four years.

Usually, heating wine is a no-no, but with Madeira…well, it just works. But, here’s the best part: the heating process provides Madeira with a remarkable shelf life — hundreds of years! Meanwhile, a lesser-known Portuguese Fortified Wine, Moscatel de Setúbal, is made from the Muscat of Alexandria grape found near Portugal’s coast city of Setúbal. The addition of muscat grape skins after distillation provides the Fortified Wine with a floral, slightly funky aroma.

Forified Wine

Italy offers the world a Fortified Wine known as Marsala, which originates in Marsala, Sicily. Styles range from dry aperitivos to sweet dessert styles. Another sweet (dessert) Fortified Wine identified as Commandaria comes from Cyprus. One can find two distinct grape types on the island: xynisteri and mavro, which wine producers have utilized for more than 3,000 years.

Vermouth and Sherry have also made a strong comeback within the Fortified Wine category, aided by the boom in mixology and cocktail culture. Vermouth, a spirit once prescribed the famous Greek doctor Hippocrates to treat various illnesses, is today a key component in such classic cocktails as martinis and Manhattans. Keeping in mind that it is a Fortified Wine, one can find both a red and white Vermouth. Nowadays, savvy cocktail connoisseurs request specific Vermouths as the importation of high-quality bottles has grown substantially. For that matter, U.S. distillers are producing Vermouth in greater numbers, too.

As for Sherry, it’s an apéritif for some. For others, it’s a dessert. It’s good in cocktails. It’s an excellent accompaniment to a variety of meals. Besides always being made from white grapes, it must come from Andalusia, located in southern Spain, to be an authentic Sherry. More specifically, the towns of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María, which make up the”sherry triangle.” Furthermore, Sherries are the product of the solera aging system, or fractional blending, where winemakers add small, precise amounts of younger wines to more mature wines. Each Sherry subcategory, like Amontillado, Fino, Manzanilla or Oloroso, stems from differences in aging, ABV, and oxygen content, as well as the varied choices made concerning the addition of flor yeast.

Manzanilla and Fino age under a layer of flor, resulting in a Sherry that’s dry, nutty, tart and offers a bit of yeastiness. Manzanilla also has a bit of saltiness because of its proximity to the sea. On the other hand, the lack of flor in Amontillado or Oloroso leads to a subtle amount of oxidation, providing the Sherry with deep nuttiness and dark fruit notes, with a touch of sweetness.

As one can see, tremendous care goes into developing Fortified Wines, and the category has plenty of range. Everything from terroir to fermentation processes plays a pivotal role in determining the final product, most of which is handled by skilled winemakers who benefit from generations of experience passed down to them. The quality of fine Ports and elegant Sherries has captured the attention of drinking enthusiasts. It’s only a matter of time that the average imbiber will also recognize the pleasure realized from exploring a variety of Fortified Wines.

The post Everything You Need To Know About Fortified Wines appeared first on Chilled Magazine.

Source: Mixology News