November 2021

Dating back to at least the mid 1880’s, the Martinez cocktail inspired a range of cocktails including the Martini and Dry Martini.

Created as a variation of a Manhattan, the origins of The Martinez are hazy. The first published copies of a Martinez recipe were published in 1884 by O.H. Bryan in “The Modern Bartenders Guide” and in 1887 in a revised edition of Jerry Thomas’ “The Bar-Tender’s Guide.” Each book had differences to the recipe and while Bryan’s called for Angostura Bitters, Thomas called for Bogart’s (Boker’s).

Most modern bartenders will have their own take on the cocktail, and strangle enough that’s true to the original. Bryan’s recipe calls for orange Curaçao in place of Maraschino and specifies a “wine glass” each of gin and Italian vermouth. Thomas uses Maraschino as well as “one pony” of Old Tom gin and one “wine glass” of unspecified vermouth. In short, however you want to shake will be true to form.

Depending on how you make your drink it will appeal to anyone who likes a manhattan. In fact, Bryan’s original recipe for the Martinez was simply to note it was the same as the Manhattan but swapped the whisky with gin. When made well the ingredients blend perfectly to create a complex cocktail that perfectly emphasizes the herbal and botanical notes of the spirits included. Because the cocktail is so spirit heavy, one of the easiest ways to switch it up is to adjust the type of gin and vermouth you’re using. Different gin varietals can bring more citrus, floral, or even marine notes depending on the profile.

Classic Martinez

Classic Martinez

Ingredients:

• 1 1/2 oz. Gin
• 1 1/2 oz. Sweet Vermouth
• 1/4 oz. Maraschino Liqueur or Curaçao
• 2 dashes Angostura Aromatic Bitters
• Lemon Swath

Preparation: Shake ingredients together with ice and strain into a coupe glass. Garnish with a lemon swath.

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

Source: Mixology News

Esteemed actress and writer Jessica Morris has performed in a range of unique roles throughout her career.

The Jacksonville Florida Native has actively worked in the film industry ever since 1992, when she first voiced Twirly in “Bitsy Bears.” Fame found Morris after she carried out her role as Jennifer Rappaport in the ABC soap opera “One Life to Live.” Another performance of Jessica’s which arguably attracted a similar number of fans was as Linda The Teacher in the comedy film “Role Models (2008).” Today, Jessica’s social media pages are verified and ripe with followers thanks to these major gigs .

Morris will next star as Martha in the movie “Danger in the Spotlight,” which will premiere on the Lifetime Movie Network August 27th. With her sobriety threatened and the fear of losing custody of her daughter, Martha begins to work as a caretaker for the crash victim to investigate the mysterious crime.

Jessica will also bring her talent to the upcoming Lifetime original movie, “A Mothers Terror.” In addition to her many Lifetime credits, she also recently recurred on the Netflix series “The Upshaws” alongside Wanda Sykes, Mike Epps, and Kim Fields as well as Party of Five.

Things are not slowing down for Morris. She recently wrapped production on the film Web of Deceit, which she co-wrote and starred in alongside her One Life to Live co-star Melissa Archer. Morris stars as Brianna, an English teacher who is lured into a secret relationship with one of her students. Things take a turn for the worse when she discovers the student is obsessive and mentally disturbed.

The industry’s respect for Morris’ gift has brought her to many prestigious events. These include: NATAS Daytime Emmy Nominee Reception, Vulture Festival L.A Opening Night Celebrating Women in Film & Diversity in Entertainment, Pantages opening night events, Genlux and Bella Mag release parties, The Farrah Fawcett Foundation’s Tex-Mex Fiesta, various Oscar Viewing Parties, and Celebrity Page Emmy Party.

Chilled had the pleasure of chatting with Jessica to learn about what she does during time off, where she enjoys to eat/drink, and how she stocks her bar at home.

Chillin’ with Jessica Morris

Tell us about the projects you are working on.

I am writing a script for a movie that will shoot before the end of the year. I currently play the lead in “A Mother’s Terror” and “Web of Deceit,” which I also wrote. Both films should air on Lifetime very soon.

With your busy schedule, what do you like to do with your downtime?

I love to relax with friends, watch movies, and travel whenever possible.

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

Sushi and Italian are my favorite types of food, so I enjoy places like Katsuya and Osteria Mozza.

Chillin’ with Jessica Morris

What types of dishes do you typically order?

Albacore with Crispy Onions is my specialty sashimi of choice and Cacio e Pepe is an excellent pasta dish.

Any favorite bars?

I really enjoy the cocktails and vibe at Black Market Liquor in Studio City.

What drinks do you order when out? Favorite drink?   

I like my drink to match my clothes. I mix it up, depending on my outfit. But if there is a fresh peach martini, I will most likely opt for that.

Chillin’ with Jessica Morris

Do you prepare drinks at home?

I do. I have gotten skilled at making a yummy skinny margarita.

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

My bar is stocked with Tito’s vodka, Patron tequila & lots of wine. Sequoia Grove is my top pick for a Cabernet.

Have you ever been a bartender?

I haven’t, but it seems like it would be fun.

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

I’d love to have a drink with Nicole Kidman. I admire her work as an actress, and maybe we could come up with a project idea together.

The post Chillin’ with Jessica Morris appeared first on Chilled Magazine.

Source: Mixology News

Every cocktail has its origin story, but the Kir and its bubbly cousin Kir Royale (pronounced kur roy-AL), might be the most dramatic.

According to legend, both cocktails were named for Canon Felix Kir, a Catholic priest and hero of the French resistance during World War II.

The story goes that when the Nazis marched into his hometown of Dijon, Burgundy, he not only stayed behind to help prisoners escape from a nearby camp but also worked to keep locals’ spirits up when the Nazis stole their cherished red wine.

As a true ‘necessity is the mother of invention’ tale, the priest nearly turned water into wine. He took the local dry white wine, Aligoté, and added creme de cassis, a local blackcurrant liqueur, to it. Why? Well, when you mix the liqueur with white wine, it looks almost like red wine. Townspeople were thrilled to have a substitute that they could, at least, pretend was their beloved Burgundian red wine.

Kir’s actions, including the incredible cocktail ingenuity, earned him a Legion d’Honneur (akin to a U.S. military Purple Heart Medal) in France. He also served as Dijon’s mayor from after the war until his death, twenty-three years later.

Today, you don’t see the Kir (white wine and blackcurrant liqueur) on cocktail menus, but Kir Royale (Champagne with blackcurrant liqueur) has remained a favorite around the world. With its pretty, pale plum color and effervescent nature, the Kir Royale is usually a special occasion drink, especially in Europe.

For a twist on the traditional Kir Royale, you can swap out the cassis liqueur with a raspberry, peach, or grapefruit liqueur. And the variations go on: a Cider Royal is cider plus cassis, a Cardinal is red wine plus cassis, a Tarantino is beer plus cassis.

Kir Royal

Kir Royal

Ingredients:

• 5 oz. Champagne Chilled
• 1 oz. Crème de Cassis or Chambord

Preparation: Add Champagne to a flute. Top slowly with crème de cassis.

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

Source: Mixology News

Dave Purcell, Beverage Director of Winston House, has been working behind the bar since 2006.

He currently oversees the beverage program at Winston House, a 90s dive bar inspired drinks menu served in an exceptional atmosphere of casual acoustic interludes, full-on concerts, or sometimes sweaty dance parties complete with a disco ball. We asked Purcell about running a successful bar program and for advice on coming up with a bar theme that boasts something for everyone.

Dave Purcell, Beverage Director of Winston House

Talk to us about your background in the industry.

I started in 2006 in NYC, right along with the shift in the modern craft cocktail movement. By the dumbest of luck, I was working at the rooftop of the Gramercy Park Hotel when Danny Meyer’s USHG took over the management of the space. This provided an intense, accelerated, and really academic approach to hospitality and how to educate ourselves. It made working in a bar or restaurant feel professional rather than casual.  Then I moved to LA for film production and had to basically beg the bar manager at one of Julian Cox’s bar programs to let me work there.  I immediately understood the value of what I had and doubled down on the experience of acquiring knowledge.  Little did I know that I would move on from the entertainment industry and fully into F&B.

I couldn’t believe how much more I valued the casual, intimate, and honest interaction I was having with guests of the spaces I worked at, than the sterile and perfunctory role I was playing in what I thought was a creative pursuit.  Los Angeles is not a forgiving city for the aspirations of film/creative types, though there are the lucky ones.  Between 2012-2014 I was on the opening team of four restaurants/bars, then finally settled down in one spot, moving from the new-guy-bartender to the General Manager of Melrose Umbrella Company, then did my masterclass at the NoMad Hotel in Downtown LA as its opening Bar Director.  Lots of movement and very little boredom.  Now working with the LocalLA group, I really get to utilize every bit of what I’ve gained in the last 15 years, and, truly, how to scale it to what is in front of us.

Winston House Bar

Tell about Winston House. What is the drinks program like? 

Winston House is almost an experience more than it is a place.  It really takes all kinds, and our hope is that it offers something for everyone.  The back bar is small but well curated, especially towards our choice of agave spirits. Our wine list is eclectic and thoughtful, leaning towards more Spanish influence than French, but aware of our California roots.  Beers are familiar styles from unfamiliar brands, things that will taste like you’ve had them before, but can’t quite put your finger on where.  The cocktails are meant to be inviting and classic, but with our nuanced twist on the themes.  Names like “Baybreeze,” “White Russian,” and “Sunrise” are comfortable and nostalgic, though our execution is unique and playful.  While the drinks take a lot into consideration, they can’t be too serious. I don’t want someone sitting down and spending any more time than 3 minutes with our menu. There’s nothing to decode. Order on instinct, and it will work out, I promise.

White Russian

What type of experience can guests expect when visiting? 

I think one of the main draws of a new spot is that it is unpredictable.  At the time of this interview, we have been open less than two months.  We have already pivoted and made changes that wholly effect our service style and will continue to do so.  We have so much fun variance based on what day of the week it is or what type of music is being played, or what is happening in the rhythm of the city, that the expectation isn’t set yet.  It’s invigorating (at least at this point!). The pulse of the night changes so much and the guests’ energy is so positive, so sometimes the nights just gain their own momentum.  I think the main appeal of our newness is this potential for anything to happen.

Tell us 4-5 things a bartender can do right now to advance their knowledge and skills.

If you aren’t already, ask to see a weekly product mix report.  While you may feel like you know what’s selling, and you’re not wrong, truly look at the mechanisms the managers are putting into place.  Are they making changes based on these reports?

Ask “why” of everything. I pride myself on the fact that if I ask something to be done a certain way, I always offer a reason why we do it one way over another.  If you understand the root of why you do something the way you do it, then you have grounded basis for advancing that idea.  Another way of looking at it – don’t limit yourself by thinking there is only one “right” way to do something.  There are always other angles and opinions, and not all methods work universally.

Go to places. Now that things are becoming less dire, go see what people have been up to.  Support other spots and bartenders and see if they have come up with something creative that will help the way you work.  The rising tide lifts all boats.

Read. Bartenders who have had some successes write books and relay their experiences.  Grab “Bartender as a Business” by Jason Littrell, “The Japanese Art of the Cocktail” by Masahiro Urushido and Michael Anstendig, and “The Cocktail Codex” by Alex Day, Dave Kaplan, and Nick Fauchald.  All offer very different perspectives on the business and the craft from people with decades of experience. Read interviews with bartenders in online periodicals.  With all these outlets, you may not agree outright with everyone’s style and ideologies, but you’ll find something of value in either challenging these opinions or unearthing something new from their experiences.

Baybreeze

Tell us some of your most used skills/which one is your specialty?  

Problem solving.  At the end of the day, nearly everything a food and beverage person does revolves around the math of solving problems, or rather finding solutions.  Whether it is taking an order, curating a better experience, fixing the broken piece of machinery, or streamlining a mechanism that isn’t working, the person who can think for themselves and offer solutions is the one that will be valued and succeed.  I ask my staff to come to me with solutions rather than problems for whatever scenario they are facing.  It helps me stay on track with what I’m doing and gives the staff member the opportunity to gain trust and lead by being thoughtful.  I believe problem solving is my top skill and is largely part of why I excel at what I do and love.

Give us 3-4 tips to running a successful beverage program.  

Mindfulness. Being mindful overall will help improve everything, whether in little increments or in large sweeping swings.  Impressing upon the importance of a program’s vision, how we are perceived when behind the bar, mindfulness of sharing a space, and being aware of the value of someone’s time all fall into this category.  A little bit of mindfulness in how you place a glass into a glass rack can shave off seconds in someone checking to make sure its full or save a glass from breaking due to being double stacked.  Being mindful of how long prep may take and how large your sprawling menu is growing will help you wrangle in your labor cost and keep your staff happier. Mindfulness is my big one.

Partnerships. Pick your partners well. Pick someone you like with a product you believe in. Be open and honest with what you are looking for, what you need, and what you think. There are hundreds of brand reps in each city whose job is to meet hundreds of people like you.  If someone meets your passion, understanding, and standards, then their time is just as valuable as yours, and they will never waste it.  Be respectful; everyone is just trying to do a good job.

Versatility. Always keep your principles but be ready to change how they are enacted.  Being precious about what’s yours serves its purpose but understand that you are a collaborator working with teams. Other people’s hard work is just as involved in your work.  Keep your integrity, but respect the same of others.

The post Ask a Bartender: Running a Successful and Unique Bar Program appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin hosted a special live event and tasting program led by brand Ambassador Matthew Hart.

The event, which was broadcasted virtually as well as being held for in-person guests at mid-town Manhattan’s’ Tara Rose, walked participants through how to make two cocktails. Each virtual guest was sent a Brockmans Gin and Botanical kit so that they could participate in real-time, mixing up their cocktails from all around the country.

Matthew Hart Shaking Drinks For Brockmans

The unique gin has been growing rapidly as bartenders and drinkers discover its unique flavor profile and premium quality. Earlier this year the line announced that it would be expanding distribution throughout the US and introducing a new gift set in advance of the holiday season. With notes of blueberries, blackberries, and dry, bittersweet Valencian orange peel, Brockmans is a must-try for all gin enthusiests.

Brockmans Live Tasting Cocktails

Brockmans Perfect Serve

Ingredients:

• 1 1/2 oz. Brockmans Gin
• Premium Tonic
• A peel of pink grapefruit
• Two fresh blueberries

Preparation:

1. Fill your chilled glass with big ice cubes.
2. Add a double measure of your favorite gin.
3. Pour the tonic gently on a bar spoon to keep the fizz.
4. Twist the pink grapefruit peel over your drink.
5. Garnish with a couple of fresh blueberries.

Brockmans Wet Dog

• 1 1/2 oz. Brockmans Gin
• 1 tsp. Jasmine tea
• 1/2 oz. Dry Vermouth
• 3/4 oz. Lemon Juice
• 3/4 oz. Simple Syrup
• 1 Egg White (or 1/2 oz Pineapple Juice, vegan substitute)
• Grated Anise

Preparation: Crack egg and pour egg white only (or pineapple juice substitute for vegans) into a mixing glass. Add Brockmans gin, jasmine tea, dry vermouth, lemon juice and simple syrup with ice and shake vigorously. Strain into separate glass and dispose of ice and tea leaves. Shake again in mixing glass without ice and then strain into serving glass, allowing the foam to be poured on top. Lightly grate anise on top.

The post Brockmans Gin Hosts Live & Virtual Tasting Event With Brand Ambassador Matthew Hart appeared first on Chilled Magazine.

Source: Mixology News

How do you take a great cocktail and make it fantastic?

In many cases, a dash or two of bitters–more specifically, Bitter Truth bitters. The Bitter Truth was founded when two career bartenders realized that the bitters they were making for their respective bar programs were something the industry needed. Bitters are a game changer in a cocktail; they help balance sweetness, add drama, and give the extra boost of flavor a drink needs to be extraordinary.

When founding the Bitter Truth, bartenders Stephan Berg and Alexander Hauck set out to create both new flavors they were lacking and to recreate historic flavors that had been lost to time. Last week we covered their range of Savory and Aromatic Flavors, some of which were inspired by the very first bitters ever developed. This week, we’re taking a look at the fruit based flavor line.

Grapefruit Bitters

Zingy with complex, vegetal notes and a dry hop finish, the Grapefruit Bitters are a fantastic way to balance out sweetness across a range of cocktails. Pairing superbly with vodka, gin, and blanco tequila, these bitters add depth and dimension while highlighting the floral and citrus notes of a base spirit. Grapefruit Bitters are a perfect match for a margaritas, palomas, and many tequila cocktails.

Grapefruit Bitters Margarita

Margarita

Ingredients:

• 2 oz. 100% Agave Tequila
• 3/4 oz. The Bitter Truth Golden Falernum
• 3/4 oz. fresh Lime Juice
• 2 dashes The Bitter Truth Grapefruit Bitters

Preparation: Shake ingredients with ice and strain into a chilled cocktail glass.

Lemon Bitters

As the first commercially available Lemon Bitters, the Bitter Truths take on the flavor is fresh, spicy, and brightens up any cocktail. When opening the bottle, you’ll notice aromas of hot lemon tea with honey. Light hints of toasted cardamom, coriander seed, and hints of sherbet mingle with bright, pithy lemon for a bitter perfect for a wide range of white spirits and cocktails. Try a dash or two in a cobbler, kamikaze, or a white negroni.

Lemon Bitters Cosmopolitan

Cosmopolitan Cocktail

Ingredients:

• 1 1/2 oz. Vodka
• 2/3 oz. Orange Liqueur
• 2/3 oz. Cranberry Juice
• 1/3 oz. fresh Lime Juice
• 2 dashes The Bitter Truth Lemon Bitters

Preparation: Shake well with ice & strain into a chilled cocktail glass.

Orange Bitters

As the natural successor to aromatic bitters, the first orange bitters debuted in the 1880’s. The Bitter Truth’s take on the classic opens with traditional notes of marmalade followed by nutmeg, cinnamon, caraway, and cardamom. Try them in a classic Dry Martini or a Martinez or Manhattan.

Orange Bitters Dry Martini

Dry Martini Cocktail

Ingredients:

• 2 oz.  Dry Gin
• 1/3 oz. Dry Vermouth
• 2 dashes The Bitter Truth Orange Bitters
• Olive or Lemon Zest

Preparation: Stir with ice and strain into a chilled cocktail glass. Add a washed olive or squeeze a lemon zest over the surface and put it into the glass.

Peach Bitters

Despite being one of the most popular styles of bitters, Peach bitters went out of fashion in the late 19th century. Fortunately, The Bitter Truth brought them back with this dynamic expression. The notes of candied peach with hints of almonds are a perfect pair for brown spirits like Bourbon and cognac. The bitters work extremely well in many whisky cocktails like a Mint Julep or Old Fashioned.

Peach Bitters – Old Fashioned

Peach Old Fashioned

Inredients:

• 1 1/2 oz. Bourbon Whiskey
• 1/3 oz. Sugar Syrup (2:1 Sugar: Water)
• 5 dashes The Bitter Truth Peach Bitters
• 1 Lemon Slice
• 1 Orange Slice
• 1 Peach Slice

Preparation: Pour all ingredients into a rock glass and stir.

Tonic Bitters

Inspired by the surge of new gins on the market, Tonic Bitters were created to help compliment and open the delicate flavors and botanicals of a spirit. Using layers of citrus fruit, orris root, juniper berry and a hint of Japanese green tea, these bitters are ideal for a gin and tonic but work wonders in any number of drinks. Try them in a Sake Martini or a Rum Old Fashioned.

Tonic Bitters – Gin & Vodka Tonic

Gin/Vodka & Tonic

Ingredients:

• 2 oz. Gin or Vodka
• 2 dashes The Bitter Truth Tonic Bitters
• 1 Lemon Slice
• Tonic Water

Preparation: Pour ingredients into a highball glass filled with ice and stir gently.

The post How To Improve Your Cocktail With Just A Dash: A Look At The Bitter Truth’s Fruit Bitters appeared first on Chilled Magazine.

Source: Mixology News

Celebrate November with four cocktails inspired by National Days.

November is here, and while we’re ready and excited for all of the cocktails for thanksgiving, there are several National Days’ worth toasting with a cocktail this month!

National Candy Day November 4th

Have you hit the bottom of your Halloween Candy basket already? Never fear, there’s another reason to indulge your sweet tooth!

Trolli Watermelon

Trolli Sour Sharks Swimming in Blue Raspberry Vodka Oceans

Ingredients:

• 2 oz. Grey Goose Vodka
• 1 oz. Blue Raspberry Vodka
• 2 oz. Tonic Water
• 2 oz. Lemonade

Preparation: Combine vodkas in glass and add in lemonade. Add ice and tonic water. Stir and top with a Trolli Sour Watermelon Shark or Trolli Sour Octopus. Serve on a tray with crushed up shortbread cookies to look like sand. To crush shortbread cookies place in food processor or in baggie and pound.

National Pickle Day November 14th

Cut all the sweet with a salty, savory cocktail made with pickled ramps and a house-made brine. If you missed out on ramp season, try a blend of scallion with a little garlic for a close-ish flavor profile.

Ramped Up Gibson

Ramped Up Gibson

Ingredients: 

• 1 oz. Ramp Greens-Infused Stray Dog Gin
• 1 oz. Stray Dog Gin
• 1 oz. Lustau Blanco
• 1/4 oz. Brine*

Preparation: Garnish with a pickled ramp, express lemon oil and discard.

*Homemade Brine

Ingredients: 

• 2 cups Champagne Vinegar
• 1 1/2 cups Water
• 1 cup Sugar
• 1 tbsp. salt
• 1/4 tsp. Red Pepper Flakes
• 5-6 fresh Bay Leaves
• 3 tsp. Fennel Seeds
• 2 tsp. Black Peppercorns

Preparation: Combine all ingredients (sans ramps) and bring to a boil. Add ramps and boil for one minute. Remove pot from heat and strain ramps into a jar/container with a lid (but wait to cover until cool). Allow brine to cool before storing in a separate jar/container and refrigerate overnight. Strain spices/herbs the next day and combine ramps to the brine. Keep for four weeks in the refrigerator.

Food pairing: Pairs great with our oyster on the half shell and the crostini plate!

Cocktail from: Erin Cusick – Clover Club NY

National Espresso Day November 23rd

Who doesn’t love a good coffee cocktail? National Espresso Day is the perfect time to master the classic espresso martini and then riff on it! We love this take on a Vietnamese iced coffee!

Vietnamese Iced Coffee

Vietnamese Iced Coffee

Created by Jonathan Pogash, The Cocktail Guru

Ingredients:

• 2 oz. Van Gogh Double Espresso
• 1 oz. Iced Espresso
• .5 oz. Sweetened Condensed Milk
• .5 oz. Whole Milk
• 1 Cardamom Pod
• Nutmeg or Cinnamon (to Garnish)

Preparation: Muddle cardamom in a mixing tin. Add remaining ingredients and ice, and shake well. Strain into a Martini glass and garnish with fresh nutmeg or cinnamon.

National French Toast Day November 28th

Not quite a cocktail adaptation, but French toast is always better with a touch of spirits! If you do invent a French Toast Cocktail, make sure to let us know!

RumChata Limón French Toast

RumChata Limón French Toast

Ingredients:

• 1/2 cup RumChata Limón
• 3 eggs
• 1/4 cup milk
• 8 slices white or French bread
• 1 tbsp. butter

Preparation: Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata Limón. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.

The post 4 Essential Cocktails For November appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Dia De Los Muertos with three fun cocktails featuring Tequila and Mezcal.

This year Dia De Los Muertos, or Day of the Dead, falls on the 1st and 2nd of November. The holiday is a time to celebrate the life and memories of those who have passed on. While not necessarily a drinking holiday, it’s a perfect time to make a thoughtful cocktail and make a toast to those in your life who inspire you to live life to the fullest.

Naranja Paloma

Naranja Paloma 

Ingredients: 

• 1 1/2 oz. Lobos 1707 mezcal
• 1/2 oz. Ancho Verde liqueur
• 1 1/2 oz. grapefruit juice
• 1 1/2 oz. soda water
• 1 oz. fresh tangerine or mandarin orange juice
• 1/2 oz. agave nectar
• Juice of 1/2 lime
• Black lava salt

Preperation: Use a lime wedge to rim glass with black lava salt. Combine all ingredients except soda water in a cocktail shaker with ice. Shake until chilled. Add fresh ice to salted glass, then strain shaker into glass. Top off with soda water and stir to combine.

Rosita

Rosita

Ingredients:

• 1 3/4 oz. KAH® Reposado
• 1 oz. Campari
• 1/2 oz. dry vermouth
• 1/2 oz. sweet vermouth
• 1 dash angostura bitters
• Orange peel for garnish

Preparation: Combine ingredients in a mixing glass with ice, stir and strain into a rocks glass with fresh ice. Garnish with an orange swath and a marigold.

Bloody Citrus

Bloody Citrus

Ingredients

• 2 oz. Santo Tequila Blanco
• 1/2 oz. PAMA Pomegranate Liqueur
• 1 oz. House-made fresh lemon sour
• 1 1/2 oz. Clementine and Peach flavored sparkling soda
• 1/2 oz. Blood orange soda (floater)

Preparation: Combine all ingredients but the blood orange soda in a shaker. Shake and strain over a tall rocks glass filled with ice. Add floater of blood orange soda. Garnished with a slice of blood orange on a skull skewer.

The post 3 Easy Day of the Dead Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Remember: Pennsylvania is a controlled state.

The Board simply wants to discourage drinking booze by making it “as inconvenient and expensive as possible” for distilled spirits. However, bars, restaurants, and other retailers (with heavy licenses) can sell wine and beer in smaller quantities – both on-site and on-the-go. That is, no more than four bottles of wine and no more than 192-fluid-ounces of beer, per purchase.

Below are four “pitstops” to pick-up a bottle or pack before noshing nearby at top BYO- establishments in Philadelphia.

Pro-tip: “Always bring a second bottle! Too risky to have just one, which could be corked or bad in any number of ways,” shares Nick Baitzel, beverage director at Jet Wine Bar.

Jet Wine Bar

Jet Wine Bar

Philadelphia’s “global vineyard” offers an extensive (natural) wine selection cultivated by owner and wine archeologist, Jill Weber. The small bar-turned-bottle shop supplies old, new, and “ancient world” wines.

Nick Baitzel of Jet Wine Bar

“Rambunctious, complex, surprising,” per Baitzel, describes the wines from countries in which grape knowledge and production long-preceded “old world” results, such as the Republic of Georgia, Turkey, and Armenia.

Jet Wine Garden

“These [wines] actually are a good fit for all types of foods, flavors, and spices (like those encompassed by a fusion culture). A fuller Greek white like Assyrtiko has freshness, minerality, and salinity that makes it a fit for lighter foods. Some of the Turkish reds like Kalecik Karası or Calkarasi are lighter bodied, juicy, and bright – perfect for a range of proteins, herbs and spices,” Baitzel suggests.

Entree, a cozy BYOB bistro just steps away on South Street, presents seasonal American dishes with locally sourced ingredients (sans cork fees) in an urban setting. Jet Wine Bar gives a 10% discount on take-away bottles for guests who are en route to Entree that evening.

Stone’s Beer & Beverage Market

Stone’s Beer & Beverage Market

A husband and wife (and kids) team supports the community through their small beer business in the Fairmount neighborhood. The warehouse market promises same-day delivery and pick-up orders of a thousand-plus stocked products – stretching from local beers, imports, hard seltzers and ciders. In-store, resident shoppers can select and strut away, with a customized four or six-pack, to adjacent A.Mano for some BYO-action.

Meaning “by hand,” the coveted corner spot serves hand-crafted Italian cuisine from Chef Townsend Wentz, best paired with Belgium cuisine-friendly brews that have acidity and fruit notes.

“Little known to Americans, Italians have begun brewing their own Belgian-inspired ales in Northern Italian wine country, and many are even made with grapes,” mentions Jeff Alworth, author of The Beer Bible. Let’s keep the kegs for another night.

Barcelona Wine Bar

Barcelona Wine Bottles

The triangular space provides an array of Spanish-centric small plates and well, wine. The wine list pages are filled with natural, expressive, and diverse vintages from Spain’s top producing regions, such as Ribera del Duero and Rioja.

At The Marketplace (within the wine bar), bottles are marked half-off the dine-in menu price, and are divided by Iconic Reds of Spain and Food Friends for quick shopping. They are available à la carte or bundled for an extra 10% savings.

The marketplace allows Passyunk residents to take-home wines, or to nearby Noord for house-made Dutch dishes like Gehatkballen: sirloin meatballs, root vegetable mash, sautéed spinach, and lingonberries. As for pairing, Emily Nevin-Giannini, beverage director at Barcelona Wine Bar, suggests a red wine from Bierzo, a relatively unknown region producing some of the most inspiring wines in all of Spain. “Bierzo is really all about is its grape: Mencia, from which it makes wildly complex light red wines,” perfect with any feast.

Dock Street Brewing South

Dock Street Brewery South

A brewery, mess hall, lounge, coffee bar, and bottle shop – all in a 10,500-square-foot warehouse in Point Breeze that formerly housed a brewery over a century ago (then a tile factory, then a taxi repair shop) and is back to beer today under Dock Street Brewing Company.

The “South” brewpub location brews and cans on-site with weekly tours, samplings, swag, and 16-ounce cans and rare bottles to-go. Neighborhood “diner,” Cafe Ynez allows BYOB amid its colorful digs. No doubt does a pack of craft beer complement the Mexican fare and specialty: rotisserie chicken. Hoppy, citrusy, and bold Golden IPA can help bring great things out of savory chicken tacos.

Some food for thought.

The post Pick-up Here before Dining There: Where & How to BYOB in Philly appeared first on Chilled Magazine.

Source: Mixology News

Easy, slightly sweet, and lightly caffeinated–what more could you want from a Monday cocktail?

Using a base of dynamic D’ussé Cognac, this fun riff on an espresso martini is the perfect cocktail to start your week. The cognac brings a nuanced flavor with hints of cinnamon, spices, and almonds that pair perfectly with the rich notes within the coffee and coconut milk.

Media Noche

Media Noche

Ingredients:

• 2 oz. D’USSÉ VSOP Cognac
• 1 1/2 oz. Café Bustelo Espresso (Chilled)
• 3/4 oz. Simple Syrup
• 1/2 oz. Half & Half
• 1/2 oz. Coconut Milk

Preparation: Add D’USSÉ, espresso, simple syrup, half & half and coconut milk into a shaker with ice. Shake and strain into a chilled martini cocktail glass.

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

Source: Mixology News