November 2021

Celebrate National Happy Hour Day with a dynamic fall cocktail from Espanita Artisanal Tequila.

With refreshing notes of ripe pear, cinnamon, ginger and a hint of citrus to balance, this autumnal drink is the perfect way to celebrate. Raise a toast to National Happy Hour Day with this cocktail that proves tequila is a year-round spirit.

Using a base of Espanita Reposado, this stunning cocktail plays up vanilla and spiced notes with the inclusion of cinnamon and pears. The tequila is aged for six months in slightly charred ex-bourbon American white oak barrels to create subtle vanilla and caramel notes with undertones from the wood. The result is a creamy, succulent spirit with notes of spiced butter, crystallized ginger, jasmine tea, and hints of saline and peppery herbs. Sweet and creamy flavors of herbs and roasted agave on the palate make this tequila an exceptional option for sipping neat and in craft cocktails all year long.

Since it’s launch, Espanita Artisinal Tequila has been a breakout in the tequila industry with international superstar, Pitbull, joining on early as a Global Brand Ambassador and strategic partner. The brand crafts a line of three tequila expressions handcrafted from 100% Blue Agave. The line uses ancestral production methods to create a premium craft spirit that has won awards across its portfolio.

Falling into Fall with Espanita

Falling into Fall with Espanita

Ingredients:

• 2 oz. Espanita Reposado Tequila
• 1 1/2 oz. Fresh Pear Juice
• 1 oz. Fresh Lime Juice
• 1 oz. to 1 1/2 oz. Spiced Pear Simple Syrup*

Preparation: Combine all ingredients in a cocktail shaker with a handful of ice. Shake vigorously and strain into prepared cocktail glass filled with large chunks of ice. Garnish with a pear slice.

*Spiced Pear Simple Syrup

Ingredients:

• 2 Large Bosc Pears, diced
• 1 cup dark brown sugar, packed or demerara sugar
• 1 cup water
• 5 slices (10 g) Ginger
• 1 Mexican Cinnamon stick
• peels of one small Orange (only orange part)

Preparation: Dice pears. In a small saucepan, over medium heat, place water, sugar, diced pears, cinnamon stick, sliced ginger, and orange peel.

The post The Falling into Fall with Espanita Cocktail Will Be The Star Of Your National Happy Hour Day Menu appeared first on Chilled Magazine.

Source: Mixology News

Opening a new watering hole can be equal parts daunting and rewarding.

Just ask the team at New York City’s Gia. Located in Manhattan’s chic NoHo neighborhood, the Italian-inspired restaurant and bar flung open its doors this past summer and is building steady buzz thanks to its colorful interiors, delectable wood-fired pizzas, inventive cocktails, and extensive wine list. If you’re thinking about launching a new establishment of your own, here are a few tips inspired by how Gia got off the ground.

Gia, New York City

Feel out the perfect location

“It is so simple,” says Gia owner Samantha Dinnerman. “Take a walk in your neighborhood. Find out what people want, make it, and give it to them. Do it in one of the most exciting locations in the city, hire great people, add a good amount of hospitality and success will follow.”

Gia, New York City, Front Entrance

Hire top talent

Gia’s wine program is overseen by Attila Geczi, who also doubles as the restaurant’s general manager.  “He not only has 30 years of restaurant experience in four countries on two continents, but he himself is an accomplished wine maker in his native Hungary,” says Dinnerman. “He has put an approachable wine list together that celebrates different grape varieties manifested in a variety of territories.”

Gia, New York City

Have a focal point

Aside from the southern-Italy inspired design scheme with rich yellows, a lemon motif and colorful plates, the rear of the restaurant is outfitted with a temperature-controlled wine cellar. “It’s a conversation started amongst our beloved clients,” says Gecz. Adds Dinnerman: “There’s also a hidden list of wines that’s not advertised. You’d better have your black Amex handy for that one, though.”

Gia, New York City

Be open to fresh ideas

“One of the cocktails was suggested by one of our wine salesmen,” says Dinnerman referring to Gia’s Suntory Sunrise. “We prepare with Suntory Toki, raspberries, aquafaba, lime and a dehydrated blood orange wheel as garnish.”

Coal Fired Pizza, Gia, New York City

Don’t pander

When it comes to putting together their cocktail program, Gia’s team knew they wanted to think outside the box. “We are extremely proud of the artisan cocktails that we feature on our list,” Dinnerman says. “Right from the very beginning we put the emphasis on creativity over crowd pleasing. That gamble seems to be paying off.”

Cocktail Offerings, Gia, New York City

Have patience

When it came to Gia’s birth, Geczi notes that “from inception to reality it took us about a year.” It’s a long haul that reminded Dinnerman of a quote from the writer Nora Ephron. “She once said, ‘Owning a restaurant is the kind of universal fantasy everyone ought to grow out of, sooner rather than later, or else you will be stuck with the restaurant.’ We proudly state that we did not heed her advice, and we cannot be happier.”

The post 6 Easy-to-Follow Tips for Opening A Bar appeared first on Chilled Magazine.

Source: Mixology News

Wine judge, lecturer, and sommelier Debbie Zachareas is a well-renowned wine expert from the Bay Area who recently created an exclusive pairing for Izzy’s Steakhouse.

Along with developing innovative wine programs across San Francisco’s wine scene, she has worked as an international wine judge, a wine buyer, and is the only sommelier to have won San Francisco Magazines Wine Director of The Year twice. We caught up with Zachareas to learn more about her career and her method for creating the curated pairings for Izzy’s.

Debbie Zachareas

Can you tell us about what led you to becoming a Sommelier?

I fell in love with wine when I was in college while working in a restaurant. I was studying to be a psychologist, applying to graduate schools when a question on the application read, “In 500 words or less, describe where you see yourself in 5 years or less.” I wrote, “I see myself making enough money to buy great wine.” I put the application in the recycling bin and decided to follow my heart.

Do you have any thoughts on what wine trends for this winter will be?

Hearty reds from Italy are some of my favorite winter wines. Trends are hard to predict, but the warm-hearted Cabernets from California are always a sweet spot at Izzy’s.

Tell us about the wine program at Izzy’s! What are some of your favorite things on the menu right now?

The new section of European whites speaks to “San Francisco Summer” and serve as the perfect complement to Izzy’s beloved appetizers. I am especially fond of the versatility of the Soalheiro Alvarinho and the Koferhof Kerner.

The Mascot 2015 Red Blend

You recently curated a trio of wine pairings for Izzy’s can you walk us through the process of each pairing?

Celebratory Pairing: British Baldies Bone-In New York Dry-Aged $69 with 2015 The Mascot, Napa Red, Napa Valley, California 175: There is a richness to this steak, which is best paired with a complex Cabernet with a full mid-palate. It is about pairing complexities and matching the decadence in each.

Classic Pairing: Filet Mignon au poivre $39-55 with 2017 Neal Family Cabernet Sauvignon, Napa Valley, California 95. A classic Napa Valley Cabernet is the quintessential pairing with a filet mignon. The pepper note in the steak beautifully highlights the subtle notes of black peppercorn in the wine.

Izzy’s Filet Mignon au Poivre with a glass of 2017 Neal Family Vineyards

Fried Oysters Pairing: Fried Oysters and half bottle of Krug Grand Cuveé. The reason I chose Krug with fried oysters is because Krug has more body and richness. It can stand up to a meatier style of oyster, yet has the acidity to cut through the richness of a dish that is fried.  If it were a fresh oyster, I would go with a more citrus style. Since they get a bit toasty, and I’m referring to the coating of the oyster, it’s a perfect match.

Izzy’s Fried Oysters with Krug Grande Cuvée

Could you share a few tips for bartenders or aspiring Somms who want to get better at pairing?

I would suggest to sit down with a few glasses of wine in front of you and try each of them with the dish you are trying to pair. It is often surprising to discover what really works with a little trial and error. Do this as often as you can with every dish on the menu.

Is there any wine advice you think more bartenders should know but don’t?

There are so many things! Wine is subjective, and it is better to know the wine and describe it accurately than it is to use third party reviews. Show up at the wine trainings and continue to open your eyes to the world of wine so you can be a better bartender.

The post Ask A Somm: Debbie Zachareas of Izzy’s appeared first on Chilled Magazine.

Source: Mixology News

Start the countdown to National Happy Hour Day with a Smoke and Spice cocktail from Mossburn Whisky.

This year, National Happy Hour falls on November 12th, and we’re helping you prepare by bringing you a countdown of must-mix drinks perfect for toasting the day. With its blend of complex flavors, Smoke and Spice is the perfect fall cocktail to help warm you up from chilly weather.

The cocktail is built off a base of Mossburn’s Blended Malt Scotch which brings characteristic coastal malt notes with heavily toasted flavors enhanced with a smoky, spiced finish. An equal mix of sweet vermouth and cherry liqueur add depth and brightness while lemon juice and a mix of bitters round out the profile. The result is a well-balanced drink that pairs well with a range of food but is well-suited for sipping after dinner.

Changing up the whisky style is an interesting way to play with the cocktail. While this cocktail uses Mossburn’s Island expression, they also offer a secondary cask finish called Speyside. The Island expression is slightly smoky and spiced while Speyside has a spicy vanilla flavor. The Mossburn Distillery crafts a range of additional stunning malt whiskies that showcase the typical characteristics of Scotland’s regional malts. The brand uses two signature cask ranges to create classic expressions of provenance. Each whisky is aged in American Oak for varying lengths of time before being matured in one of two custom-made signature casks. Cask bill one includes custom barrels made form the staves of first-fill bourbon with cask heads from heavily toasted virgin European oak. Cask bill two is made of staves from first-fill Oloroso sherry and heads of heavily charred virgin American oak.

Smoke and Spice

Smoke and Spice

Recipe and Image by @gastronomcocktails

Ingredients:

• 1 3/4 oz. @Mossburnwhiskyusa
• 3/4 oz. Sweet Vermouth
• 3/4 oz. @schladerer_distillery Edelkirsch Liqueur
• 1/2 oz. Lemon Juice
• 2 drops Chocolate Bitters
• 2 drops Orleans Bitters

Preparation: In a mixing glass add ingredients with ice and stir until chilled. Strain into a coupe or cocktail glass and serve with cherry garnish.

The post Countdown To National Happy Hour Day With A Smoke & Spice Cocktail with Mossburn appeared first on Chilled Magazine.

Source: Mixology News

So simple to make and easy to drink, it’s a bipartisan favorite without debate.

The Rickey — gin, seltzer, and lime juice on the rocks in a Highball glass—is the ideal politically-themed drink to keep you cool—no matter what shenanigans ensue. For starters, its birthplace is the nation’s capital, Washington D.C. Secondly, rumor has it, it was named after “Colonel Joe” Rickey who campaigned for presidential candidates, including Grover Cleveland, a two-term president in 1884 and 1892. On a hot, muggy day on the campaign trail, its even been said, that the Rickey was created for Joe Rickey by barkeep William Shoomaker at Shoomaker’s, a dive bar near the National Theatre that had been a watering hole for influencers on the Hill since the Mexican-American war.

However, Rickey was quoted in an Ohio newspaper in 1900 that he never had a proper Rickey, but prefers whiskey with soda and squeeze of lemon:

“This combination (whiskey, soda, lemon) became very popular at Shoomaker’s in Washington, where I did most of my drinking, and gradually the folks began asking for those drinks that Rickey drinks. About this time, the use of limes became fairly common, and one afternoon an experimenter tried the effect of lime juice instead of lemon juice in the drink, and from that time on, all Rickey’s were made from limes. I never drink the lime juice combination myself because I think the lemon acid is mellower and more beneficial.”

This whiskey version is aptly named the Joe Rickey.

Joe Rickey

Then Prohibition hit, and the alcohol was dropped. But still, a Rickey was one of the most popular drinks at soda fountains across the nation. In fact, in 1915, The Dispenser’s Formulary or Soda Water Guide included an entire chapter of Rickey recipes, many with exotic homemade syrups. And today, it’s the granddaddy of many soda water forward drinks, from a Whiskey Highball to a Mint Julep.

So, why does the Rickey continue to be a crowd-pleaser? It’s so darnn easy to make and equally easy to drink. That’s probably why the legendary author F. Scott Fitzgerald loved them. In the Great Gatsby, Daisy’s husband, Tom, delivers when asked to “make us a cold drink.” Then this incredible literary moment happened: “Four Gin Rickeys that clicked full of ice. Gatsby took up his drink. ‘They certainly look cool,’ he said with visible tension. We drank in long, greedy swallows.”

Plus, you can riff on the Rickey like nobody’s business. Switch out the base spirit and it works every time, even with challenging spirits, like a peaty Scotch. With the rise of Scotch in cocktails, the Scotch Highball makes a regular appearance on craft cocktails throughout the globe.

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

Source: Mixology News

Pumpkin sage spiced Chai meets with cognac in The Poe, a stunning take on a hot toddy created by Food & Beverage Manager and Master Mixologist at The St. Regis Deer Valley, Gabriela Diaz Torres.

This unique tipple is the perfect drink for enjoying on a cold evening or with thanksgiving appetizers. Making the tea ahead of time makes it easy to have this stunning drink ready for a busy night, and with the simple assembly it can easily be swapped with other spirits or even adapted for a Low/No ABV drink.

The Poe is a great way to use showcase seasonal produce and flavors. “When I was young, my mother would make fragrant meals and hot drinks with fresh pumpkin, turmeric and sage grown in our garden,” shared Torres, explaining that the drink was inspired by her childhood.

The Poe

The Poe 

By Gabriela Diaz, Food & Beverage Manager and Master Mixologist at the St. Regis Deer Valley

Ingredients:

• 1 1/2 oz. Hennessy V.S.O.P
• 3/4 oz. lemon juice
• 1 1/2 oz. Hot Pumpkin Sage Chai Tea*

Preparation: Rim an insulated glass with a mixture of pumpkin allspice, sugar, and turmeric and set aside. In a cocktail mixing glass pour: 1 1/2 oz. of Hennessy V.S.O.P, 3/4 oz. of freshly squeezed lemon juice. Stir gently and pour into the previously rimmed insulated glass. Top with 1 1/2 oz. of hot Pumpkin Sage Chai Tea. Garnish with dehydrated orange slice and sage sprig and serve.

*Pumpkin Sage Chai Tea

Preparation: Combine 8 oz. of fresh puréed pumpkin OR an 8 oz. can of pumpkin purée, 3 slices of dehydrated orange, 4 oz. of white sugar, and two sprigs of fresh sage in a pot. Add 6 oz. of prepared liquid chai tea. As soon as mixture reaches a boil, reduce heat and simmer for five minutes. Stir occasionally. Remove from heat and let cool.

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

Source: Mixology News

November 8th is National Harvey Wallbanger Day, and we’re celebrating this classic cocktail with a look at how to mix up a perfect version.

Despite its simplicity a Harvey Wallbanger is a delightful drink that’s refreshing, easy to drink, and still complex enough to be interesting time and time again. It’s the perfect match for winter brunches, holiday parties, and is an easy, dynamic alternative to a screwdriver or mimosa.

Starting with the base of a screwdriver, the Harvey Wallbanger is made with vodka, fresh orange juice, and then the game changer––a float of Galliano L’Autentico. If you’re not familiar, Galliano is a sweet and herbal Italian liqueur made with a blend of 30 spices, herbs, and plant extracts. The spirit has a complex flavor with notes of vanilla and anise at the front followed by peppermint, lavender, cinnamon, and juniper. When mixed with orange juice the more subtle flavors are lost and the vanilla and anise shine through.

Mixing up this drink is straightforward and there isn’t too much room for mistakes, so it’s a great option for fast paced events. Some recipes call for a cherry or lime garnish, but we prefer an orange round.

Classic Harvey Wallbanger

Harvey Wallbanger

Ingredients:

• 1 1/2 oz. Vodka
• 1/2 oz. Galliano L’Autentico
• 4 oz. Fresh squeezed Orange Juice

Preparation: Mix vodka and orange juice in a highball glass filled with ice cubes. Pour on a float of Galliano L’Autentico and garnish with an orange round.

Once you have the classic mastered you can mix up a riff!

Bartender Eric Johnson jokingly named his riff the “Hardly Wallbanger” as it takes the classic recipe and adds lemon, simple syrup , and vanilla to amplify the flavors of the Galliano.

Hardly Wallbanger

Hardly Wallbanger

Ingredients:

• 1 1/2 oz. Vodka
• 1 oz. Galliano
• 1/2 oz. Fresh Lemon
• 2 oz. Fresh OJ
• 1/4 oz. Simple Syrup
• 2 dash of Vanilla Extract
• Top with soda

Preparation: Mix ingredients (except soda) together until well combined. Top with soda and garnish with an orange.

Swapping the vodka for tequila, bar manager Christian Siglin created this unique riff as a tribute to Javier Plascencia at Bracero de Cocina de Raiz.

Javier Wallbanger

Javier Wallbanger

Recipe Courtesy of Bar Manager Christian Siglin of Bracero de Cocina de Raiz

Ingredients:

• 1 1/2 oz. Tequila Ocho Plata
• 1/2 oz. Galliano
• 3/4 oz. Fresh Lemon Juice
• 1/2 oz. Fresh Orange Juice
• 1/2 oz. Vanilla Syrup (2:1 Ratio)
• 1/4 oz. Allspice Dram

Preparation: Pour ingredients into shaker. Shake ingredients with two ice cubes. Strain cocktail into glass with crushed ice and garnish with an orange wedge. Enjoy!

When developing the beverage menu for disco-inspired MiniBar LA, bartender Jeremy Allen had a challenge in front of him –recreate the nostalgic drinks of the 70’s as craft cocktails. Allan shared that when creating the cocktails the Harvey Wallbanger was the most straightforward, he simply swapped the vodka with gin and added a few dashes of bitters.

Harvey Wallbanger

Jeremy Allan’s Harvey Wallbanger

Created by Jeremy Allen of MiniBar LA

Ingredients:

• 1 oz. City of London Dry Gin
• 1 oz. Galliano
• 2 oz. Fresh Orange Juice
• 2 dashes Lemon Bitters

Preparation: Shake and strain over ice into a collins glass.

The post Classic Cocktail: The Harvey Wallbanger appeared first on Chilled Magazine.

Source: Mixology News

The temperatures are dropping and what better way to warm up than a dram of Scotch Whisky with friends?

Whether you’re quietly sipping your spirit neat by the fire or clinking glasses with friends and family over plates full of thanksgiving feast, one of these five whiskies should be in your glass.

Mossburn Speyside Whisky

Crafted from a blend of Speyside single malt scotch whiskies, this blended malt scotch has a rich flavor with deep notes of vanilla. It starts its life in 200 liter American standard barrels which create gentle notes of wood. Next, the spirit heads into its second maturation in 500 liter casks made using staves from Oloroso Sherry first-fill butts and cask heads of heavily charred virgin American oak.

Mossburn Speyside Whisky

Glen Scotia Seasonal Release Whisky 2021

This limited-edition release from Glen Scotia is a 12 year aged single malt finished in a blend of first fill Oloroso hogshead casks and heavily charred American oak barrels. The result is a warming and spicy spirit that is a perfect match for the winter holidays. On the nose you’ll find hints of toffee, apple, sea spray, soft vanilla, and salted caramel while the palate brings notes of brown sugar and creamy vanilla balanced with warming cinnamon and nutmeg.

Glen Scotia Seasonal Release Whisky 2021

Speyburn 15-Year Speyside Single Malt Scotch Whisky Aged

Pure water drawn from a tributary of the River Spey adds a clean base to this terroir driven scotch. The spirit is aged for 15 years in a hand selected mix of Spanish and American oak casks. Once aged, the whisky is complex and full bodied with notes of vanilla, dark chocolate, raisins, spice, and citrus fruits.

Speyburn 15-Year Speyside Single Malt Scotch Whisky Aged

Aberfeldy 16-Year-Old Single Malt Whisky

The Aberfeldy Distillery sources it’s water from the Pitilie Burn, which is well known for both its quality and its alluvial gold deposits. Their unique longer fermentation period results in rare, honeyed notes. The 16-year expression has notes of citrus, spiced clove, and honey on the nose. On the palate you’ll find a rich, sherried fruitcake with subtle dark chocolate and a mouth-coating, soothing finish.

Aberfeldy 16-Year-Old Single Malt Whisky

SIA Scotch Whisky

Made from a blend of whiskies selected from the Highlands, Lowlands, Speyside, and Islay regions, SIA is a unique new style of anachronistic scotch. The spirit is matured in a combination of refill and first fill American oak which adds notes of vanilla and caramel while letting the whisky to gently distill. The result is a whisky with notes of lemon zest, mandarin orange and honey with a hint of smoke on the smooth finish.

SIA Scotch Whisky

The post 5 Scottish Whisky Bottles For The Perfect Holiday Dram appeared first on Chilled Magazine.

Source: Mixology News

Designed exclusively for trade partners of 3 Badge Beverage Corporation, Benjamin Chapman 7-Year Whiskey will be releasing a barrel program.

Trade accounts will be able to choose their own customized whiskey and will receive a bespoke barrel finished in either Hungarian, French, or American Oak. The brand is looking to add additional barrel program offerings into 2022.

“We are excited to offer this unique opportunity for our trade partners.”
– August Sebastiani, president of 3 Badge Beverage Corporation

“There is no better way to get to know the authentic versatility of Benjamin Chapman 7-Year Whiskey – and recognize that intangible element of intrigue for which it’s known – than to sample it across three different barrel finishes.”

Benjamin Chapman Whiskey

The new program allows buyers the chance to taste each barrel finish before deciding on a favorite. Once purchased, each barrel will be removed form availability and tagged with the account’s information and barrel details. A barrel head with its exclusive logo will be delivered to each account and each bottle will feature a limited edition necker with an accent design that will vary by barrel type.

Benjamin Chapman Whiskey

With its nostalgic bottle design Benjamin Chapman, was inspired by an enigmatic figure from the 1960’s and the details of the packaging are a nod to the luxury styles of the time. The spirit itself is highly smooth and made from a blend of 51% 10-year Canadian Rye and 7-year Canadian Prairie Wheat.

Benjamin Chapman Whiskey

The post Benjamin Chapman Whiskey Launches Barrel Program appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky Distillery has announced expanded distribution of two of its newest Moonshine flavors–White Chocolate Strawberry Cream and Banana Pudding Cream.

The two new flavors started as distillery exclusives, but consumer demand pushed the line to expand distribution throughout the state of Tennessee. The two new flavors are part of the cream-based moonshine line and can be used mixed into cocktails or sipped neat.

“We are thrilled to release these new moonshine flavors across Tennessee. As the #1 moonshine brand in the country, we continue to expand our portfolio with creative and delicious flavors.”
– Robert Hall, CEO, Ole Smoky Distillery

“As we look ahead to 2022, we hope to be able to make these flavors available in other states across the country soon.”

The creamy moonshine flavors are a unique new addition to the portfolio of moonshines. White Chocolate Strawberry blends Ole Smoky Moonshine with fresh strawberry and creamy white chocolate. The Banana Pudding Cream uses the flavors of whipped cream, fresh banana, and vanilla wafers mixed with Moonshine for a delicious, dessert spirit.

Sweet Strawberry Latte

Sweet Strawberry Latte

Ingredients:

• 2 oz. of Ole Smoky White Chocolate Strawberry Moonshine
• 6 oz. Iced Coffee
• Strawberry Puree

Preparation: Combine ingredients, mix well and serve Over Ice. Garnish with a Strawberry Slice and Whipped Cream.

Banana Pudding Coffee

Banana Pudding Coffee

Ingredients:

• 2 1/2 oz. Ole Smoky Banana Pudding Cream Moonshine
• 7 1/2 oz. Coffee (hot or iced)

Preparation: Combine ingredients, mix well. Enjoy!

The post Ole Smoky Brings New Flavors To A Wider Market appeared first on Chilled Magazine.

Source: Mixology News