December 2021

While champagne and prosecco are always a great go-to for celebrations, sometimes a delicious cocktail is just as good.

As another year comes to an end, prepare for your New Year’s parties, and make one of these cocktails. Whether you are staying in or celebrating with friends and family, these cocktails will make the night even better. Here are four cocktails to make for celebrating the end of 2021.

Ketel One Botanical’s Botanical 75

Ketel One Botanical’s Botanical 75 

Ingredients:

• 1 1/2 oz. KOB Cucumber + Mint
• 1/2 oz. elderflower liqueur
• 1 oz. lemon juice
• 1 1/2 oz. Brut sparkling wine
• Cucumber slice (for garnish)

Preparation: Combine ingredients in a tin with ice. Shake, strain into a coupe, top with sparkling wine.

Reyka Rhubarb Cosmo

Reyka Rhubarb Cosmo

Created by Reyka Vodka Brand Ambassador Trevor Schneider

Ingredients:

• 1 1/2 part Reyka Vodka
• 1 part Blood Orange Liqueur
• 1 part sweetened rhubarb juice
• 1/4 part fresh lime juice
• Lime wedge (for garnish)

Preparation: Combine all ingredients into a cocktail shaker with ice and shake. Strain, garnish, and serve.

A Harper Carol

A Harper Carol 

Ingredients:

• 1 oz. I.W. Harper Bourbon
• 1/2 oz. Italian Red Bitter Liqueur
• 3/4 oz. Pineapple Juice
• 3/4 oz. Lemon
• 1/4 oz. Cinnamon-Date Syrup
• Dehydrated lemon wheel and grated nutmeg (for garnish)

Preparation: Combine all ingredients with I.W. Harper Bourbon in a shaker tin. Shake and double strain into a coupe glass.

Anna Sui’s Holiday Pear Social

Anna Sui’s Holiday Pear Social

Ingredients:

• 8 oz. St-Germain Elderflower Liqueur
• 8 oz. Grey Goose La Poire
• 6 oz. cucumber-mint juice
• 2 oz. fresh lemon juice
• 1 oz. absinthe
• 16 oz. sparkling wine
• Dehydrated pear, mint crown, borage, grated nutmeg (for garnish)

Preparation: Build in a vessel, add all ingredients, stir, add ice and garnish.

The post 4 Cocktails to Celebrate the New Year appeared first on Chilled Magazine.

Source: Mixology News

Are you ready for National Bloody Mary Day tomorrow? We’re ready to celebrate with three versions of the bloody mary from Monkey In Paradise Vodka.

No matter which variation you decide to whip up, you’re in for a flavorful treat. Monkey In Paradise are such fans of the bloody mary, they have their own name–Monkey Mary! If you happen to mix up one of these delightful cocktails, make sure to tag us!

Herbivore Monkey Mary

Herbivore Monkey Mary

Recipe and image by @sommdrunkdude

Ingredients:

• 1 1/2 oz. Monkey In Paradise Vodka
• 5 oz. Bloody Mary Mix
• 1/2 oz. Fresno Chili infused Tequila

Preparation: Place all ingredients in cocktail shaker and shake until chilled. Garnish with a beyond meat slider, pickled things and cilantro because you’re feeling a little extra today.

Spicy Pho Monkey Mary

Spicy Pho Monkey Mary

Recipe and image by @Frankmizz

Ingredients:

• Monkey In Paradise Vodka
• Tabasco Pepper Brine
• Lime Juice
• Old Bay Lemon and Herb Seasoning
• Homemade Pho Broth
• Revolution Ribeye Bloody Mary Mix

Preparation: Rim your glass with Black Lava Salt and Kosher Salt and set aside. Mix ingredients together in a shaker and strain over fresh ice. Garnish with Castelvetrano Olives and White Cheddar Stuffed Green Olives. Black

Orange Paprika Monkey Mary

Orange Paprika Monkey Mary (batch)

Ingredients:

• 8 oz. Monkey In Paradise Vodka
• 2 cups Bloody Mary Mix (any type you like!)
• 2 cups Orange Juice
• 1/4 cup Worcestershire Sauce
• 1 tbsp. Paprika
• Pickled Garden Veggie Mix for Garnish
• Pickles, for garnish
• Black pepper, for topping

Preparation: In a large pitcher combine the bloody mary mix, orange juice, Worcestershire sauce, vodka, & paprika. Stir well to combine the paprika into the drink mixture. Pour over glasses of ice and top with skewered pickled garden veggies & pickle spears. Crack fresh pepper over the top of each drink & enjoy!

January 1 is #NationalBloodyMaryDay …convenient, no? We’ve got a hangover cure #GIVEAWAY with our good friends, @monkeyinparadise in this 2022 bloody mary cocktail kit box. Ring in the new year (quietly) with our go-to Pickled Garden Veggie Orange Bloody Mary and #WIN a cocktail kit box to mix and sip your way to good health. Ingredients for this recipe below. We’ll work on those New Year’s resolutions tomorrow, yeah…tomorrow.

HERE’S HOW TO ENTER:

1. Follow @nataliesoj + @MonkeyInParadise
2. LIKE this photo
3. TAG 3 friends

RULES: FIVE (5) winners will be selected to receive a variety of juices from @nataliesoj, and goodies from @monkeyinparadise. Valid for U.S. residents only. The winner’s account cannot be set to private. This contest is not sponsored, administered, or associated with Facebook/Instagram, Inc. By entering, entrants confirm they are 21+ years of age, release Instagram/ Facebook of responsibility, & agree to Facebook/Instagram’s terms of use. Contest only open to residents of the Continental U.S. who do not have a PO Box, APO, or FPO address. The giveaway closes on 1/2/22 at 11:59 PM EST. The winners will be randomly selected and contacted via DM on 1/3/22. Winners have 24 hours to claim their prize; otherwise, a new winner will be chosen.

The post 3 Monkey Mary’s for National Bloody Mary Day appeared first on Chilled Magazine.

Source: Mixology News

There are plenty of cocktails you can toast the new year with, but this year, we’re opting for cognac-based drinks that are easy to mix and easier to drink.

While we won’t be skipping the champagne as the ball drops, it’ll be cognac in our glasses through the rest of the night!

Cognac Ginger Beer

Cognac Ginger Beer

Ingredients:

• 2 oz. Jean Fillioux Cognac Grande Champagne COQ
• 4 oz. Ginger Beer

Preparation: Pour Jean Fillioux Cognac Grande Champagne COQ into highball glass over ice.

Top with Ginger Beer. Garnish with citrus twist

Du-Monnet

Du-Monnet

Ingredients:

• 1 1/2 oz. Cognac Monnet VSOP
• 1 1/2 oz. Dubonnet Rouge Grand Aperitif de France
• dash of cranberry bitters

Preparation: Pour Cognac Monnet VSOP, Dubonnet and bitters in shaker over ice and stir until chilled. Strain into old fashioned glass over fresh ice cube. Garnish with citrus twist.

Kir with a Kick

Kir with a Kick

Ingredients:

• 3/4 oz. Cognac Du Peyrat Organic Selection
• 1/4 oz. Jahiot crème de Cassis
• Dry champagne or sparkling wine

Preparation: Pour Cognac Du Peyrat Organic Selection & Jahiot Crème de Cassis into champagne flute.Top with champagne or sparkling wine.

The post 3 Cognac Cocktails To Ring In The New Year appeared first on Chilled Magazine.

Source: Mixology News

We know all about the global shipping crisis, but did you also know that the wine industry has been facing an unprecedented Champagne shortage due to recent regional climate conditions?

Between wicked winter frost and spring rains, as much as 60 percent of the region’s harvest was reduced, according to Comité Champagne. You see, the appellation’s official trade association sets an annual limit on how much Champagne can be produced per acre—to promise multi-vintage cuvées (and manage prices) in the future.

International supply chain issues (caused by Coronavirus) certainly fuel the shortage too, resulting in high-cost and harder to find bubblies this holiday season. That said, don’t be alarmed as Champagne’s biggest night—New Years Eve—quickly approaches. If securing bottles of bubbly becomes a (supply chain) challenge, you might want to consider other sparkling wines to ring in 2022.

With a (gin or cognac-crafted) French 75 in mind we’re sharing four fizzy cocktail recipes, featuring Brut substitutes like Italy’s Prosecco and Germany’s Sekt, to savor and celebrate at home this December 31st.

Floral Fizz

Floral Fizz

Ingredients:

• 1 1/2 oz. London Dry Gin, like Bulldog or Bluecoat
• 3/4 oz. fresh lime juice
• 3/4 oz. lavender syrup
• 2 dashes Maraschino liqueur
• drop of Floral Liqueur, such as Creme de Violette
• Asolo Prosecco Brut DOCG

Preparation: Combine all ingredients into a shaker; add ice cubes and shake. Fine strain into a chilled coupe glass and top off with Prosecco Brut.

Midnight Magic

Midnight Magic

Ingredients:

• 2 oz. Noble-Sweet Riesling
• 3/4 oz. Brandy, preferably a winegrower’s Riesling brandy
• 3/4 oz. pineapple juice
• 1 tbsp. lemon juice
• Riesling Sekt Brut

Preparation: Combine Riesling, brandy, pineapple and lemon juice in the shaker with 3 ice cubes and shake quickly. Pour into a highball glass and top off with Sekt Brut. Decorate with a slice of pineapple.

Coat of Leaves

Coat of Leaves

Ingredients:

• 3 oz. G.H. Mumm Sparkling Rosé
• 1 oz. Cognac, such as Martell V.S.O.P. or Cordon Bleu
• 1/2 oz. Giffard Pamplemousse Liqueur
• 1 tsp. cinnamon syrup
• 1 dash Angostura bitters

Preparation: Measure all ingredients into a tulip glass. Add crushed ice and briefly swizzle to incorporate ingredients. Garnish with a lemon and grapefruit twist in the horse’s neck style.

Sparkling Apricot Rye

Sparkling Apricot Rye

Ingredients:

• 1 oz. Rye Whiskey
• 1/2 tbsp. Apricot Preserves
• 1 squeeze lemon juice
• 1 bar spoon honey
• 1 dash Angostura bitters
• 2 oz. Mumm Napa Brut Prestige

Preparation: Measure preserves, whiskey, lemon, honey, and bitters in a cocktail shaker with ice and shake until chilled. Fine strain into a rocks glass over one large ice cube. Top off with Brut Prestige and garnish with a dried apricot and a sprig of mint.

The post 4 Bubbly Ball-Drop Recipes to Combat the Champagne Shortage appeared first on Chilled Magazine.

Source: Mixology News

As we get set to turn the page on another year gone by, we’re sharing four cocktails from the menus of some of the World’s top 100 Best Bar’s—Sweet Liberty Drinks,  Bodega Taqueria y Tequila and Bar La Real.

For those of us ringing in the new year at home, these cocktails are sure to be a hit with all your NYE guests.

Sweet Liberty’s Grasshopper 2.0

Sweet Liberty’s Grasshopper 2.0

Ingredients:

• 3/4 oz. Tempus Fugit crème de menthe
• 3/4 oz. Giffard white crème de cacao
• 1/2 oz. Del Maguey ‘Vida’ mezcal
• 1/4 oz. Branca Menta
• bar spoon of absinthe
• 1 1/4 oz. heavy cream

Preparation: Combine all ingredients with ice. Shake and strain on crushed ice into a double rocks glass. Cap with more crushed ice and garnish with grated dark chocolate and mint sprig.

Bodega Taqueria y Tequila’s Choco Lit

Bodega Taqueria y Tequila’s Choco Lit

Ingredients:

• 2 oz. Patron Añejo
• 1/4 oz. simple syrup
• 3 dashes Angostura bitters
• 3 dashes chocolate mole bitters

Preparation: Combine all ingredients in mixing glass. Add ice. Stir roughly 30-45 seconds to fully combine ingredients with dilution. Strain over large cube ice rocks glass. Insert alongside cube. Elevate by adding a Hershey’s kiss and torching marshmallow.

E11EVEN Vodka’s Mi11k and Cookies

E11EVEN Vodka’s Mi11k and Cookies

Ingredients:

• 1 1/2 oz. E11EVEN Vodka
• 1 cup unsweetened almond milk
• 1/2 tsp. turmeric powder
• 1/2 tsp. of ginger powder
• 1/2 tsp. of pure vanilla flavor
• pinch of nutmeg
• pinch of cayenne pepper or chipotle powder
• 1 tbsp. of coconut oil
• Cookie of choice to top

Preparation: Combine all ingredients in a small saucepan, slowly bring to a simmer, stirring often. Serve warm in a mug and garnish with cookie crumbles.

Bar La Real’s Gold Digger

Bar La Real’s Gold Digger

Ingredients:

• 1/2 oz. Kettle One
• 1 oz. Gold Apricot Vodka
• 1/2 oz. Date Vodka
• 1/2 oz. Aloe Vera Juice
• 1/2 oz. Topping Champagne Inspiration 1818
• 1 spoon of Gold Powder
• 1 spoon of Cantalupo Caviar
• White feather pick, gooseberry with dry leaf cocoon (for garnish)

Preparation: Add all ingredients except for gold powder and cantaloupe caviar to a cocktail glass then, top with gold powder and cantaloupe caviar and stir gently to combine. Top with a white feather pick and gooseberry with a dry leaf.

The post 4 Cocktails for End-of-the-Year Mixing appeared first on Chilled Magazine.

Source: Mixology News

Vice President of Operations and Cocktail Expert, Charity Johnston, of Noble 33 Hospitality Group (a lineup of unique social dining restaurants stateside and abroad, including Toca Madera West Hollywood, Toca Madera Scottsdale, Sparrow at Hotel Figueroa in Downtown LA) redefines the social elixir experience and takes patrons of Noble 33 venues on liquid adventures that pair well with cuisines at every course.

Johnston plays into visuals and seasonal ingredients to take cocktails from something to drink to a viral Instagram moment.

Her forward-thinking drinks exude bold color, movement, and are presented uniformly including the garnish and often delivered eloquently on a tray for a visually stimulating experience. Months of planning, creation, and teamwork are implemented into each cocktail.

“Toca Madera is like an enchanting get away,” she says. “The music is always good, the lighting, and ambiance are captivating. It’s lively and energetic. It’s a restaurant that you get lost in the experience from the moment you walk through the doors.”

The drink menu at Toca Madera is meant to be, bright, bold, and interactive with a major focus on fresh ingredients. “For me personally, I think cocktails should tell a story. Just like a great bottle of wine or an incredible dish a chef creates. The ingredients, garnish, name, and everything in between all play a piece in the story,” notes Johnston.

Charity Johnston

“I think when your guests have an opportunity to take part in the experience physically it makes them feel like part of the creation. Also, there should be reasons for show stopping elements and they should never take place of great ingredients and flavor. We make every cocktail as it’s ordered, that may take more time, but you’re getting a fresh handmade cocktail each time and you can’t beat that.”
– Charity Johnston

The cocktail, Alma de Sol is one of Johnston’s favorites “shhh,” she laughs. “It’s one of my favorites because I made this cocktail perfectly on the first try, which rarely happens. I wanted it to be different. Passion fruit, turmeric, St-Germain, Arbol, lemon, red wine—all things people enjoy but a different combination all in one. As I made the cocktail for the first time I tasted it, and it was almost perfect, I added a red wine float, mixed it in, and wow it went from good to great! I keep that same experience for guests. The staff encourages the guest to try the cocktail first, then mix in the red wine. They experience what I experienced making it for the first time.”

Her Winnie de Pooh cocktail is based on her love of tea, with elements that she likes in the beverage—like honey, lemon, ginger, chamomile, and mint. Then she adds tequila and the herbaceous green chartreuse. “It has a fun honey wand garnish, crushed ice and mint, the whole cocktail really suites the name.”

According to Johnston creating a cocktail program is about the whole story. “I think building a program from the ground up is both exciting and challenging.”

Here are some of Johnston’s secrets to creating an elite cocktail menu:

1. Teamwork: I think most important is making sure you set your team up for success.
2. Organization: Make sure your builds are functional and organized to ensure efficiency and consistency. Organization is key.
3. Believe: Make the program something not only your guests are excited about, but your team is as well. It feels good to work hard behind a program they believe in. My goal is always that each cocktail is exciting when a guest receives it, and that they become a conversation piece and a memory when they think back to their experience with us.
4. Good Ice! I can live without but prefer not to. I think ice is so extremely important!

Winnie de Pooh

Winnie De Pooh

Ingredients:

• 2 oz. Chamomile-infused Casamigos Blanco*
• 3/4 oz. ginger root juice
• 3/4 oz. lemon juice
• 3/4 oz wildflower honey**
• 1/4 oz. Green Chartreuse
• Handful of mint

Preparation: Combine ingredients.

Alma de Sol

Alma de Sol

Ingredients:

• 2 oz. Avion Reposado
• 1 oz. Arbol Chili & Turmeric Infused St Germain
• 3/4 oz. passion fruit puree
• 3/4 oz. lemon juice
• 1/2 oz. agave
• 1/2 oz. Zucca Amaro
• Red wine float

The post Cocktail Expert Charity Johnston Shares Her Secrets to Building a Nationally Acclaimed Cocktail Program appeared first on Chilled Magazine.

Source: Mixology News

We’re starting the countdown to National Bloody Mary Day with this stunning variation from Broken Shed.

Ditch the overly salty mixers and opt for straight tomato juice tailored to your seasoning preference for a more elevated take on this brunch classic. We love mixing our Bloody Mary’s with Broken Shed Vodka because its natural mellow sweetness pairs perfectly. Thanks to the carefully selected water and the use of natural whey, Broken Shed is a highly sustainable, smooth, and easy to drink ultra-premium vodka that makes mixing good cocktails easy.

Broken Mary

Broken Mary 

Ingredients:

• 2 oz. Broken Shed Vodka
• 4 oz. Tomato Juice
• 1/4 oz. Fresh Lemon Juice
• 2 dashes Worcestershire Sauce
• 2 dashes Tabasco Sauce
• 1 dash Dry Sherry
• Lemon Wedge
• Kosher salt and freshly ground pepper, for rimming
• Garnish: lemon wedge and celery stalk

Preparation: Rub the lemon wedge halfway around the outside of a Highball glass, then roll the wet portion in kosher salt and freshly ground pepper. Add the remaining ingredients to a shaker filled with ice and stir for a few seconds. Pour into a Highball glass filled with ice, and garnish with the lemon wedge and celery stalk.

The post Start The Countdown to Bloody Mary Day With Broken Shed appeared first on Chilled Magazine.

Source: Mixology News

Not every company has what’s dubbed a Corporate Director of Sustainability & Impact.

But that’s exactly what Corinne Hanson is over at SH Hotels, the hospitality company behind a range of trendy properties at the cutting edge of environmentalism. That includes the 1 Hotel portfolio, which boasts eye-popping locations everywhere from South Beach to West Hollywood. It’s a massive operation that makes up a range of bars and eateries all deeply committed to sustainability. That includes the 1 Hotel Brooklyn Bridge, which boasts both Harriett’s Rooftop, an Instagram-worthy spot slinging top-tier cocktails, as well as The Osprey, its delectable farm-to-table restaurant.

Chilled spoke with Hanson about how she got her start in the field, its importance, and reveals easy steps the brand has taken to be as environmentally friendly as possible.

Harriet’s Rooftop Cocktails

How did you get into the field?

I got into the realm of environmentalism in a funny way. I studied human rights law and I went into politics. I’m very lucky that I found my way to the Natural Resources Defense Council. In this country, some of the communities most deeply affected by the environment are people of color, so I understood that intersection early in my career. Lately I’ve been advising mostly fortune 500 countries, trying to create systems that support sustainability.

What sets SH Hotels, specifically a location like the 1 Hotel Brooklyn Bridge and the general 1 Hotel portfolio, apart when it comes to environmentalism?

One thing that is unique about us is our approach to materials. Our approach to plastics and waste. It’s always been a brand focus to remove plastic from the guest rooms. That includes the shampoo, toothpaste, and soap. The hospitality industry at large has been plagued by plastics for a long time. 1 Hotels is focused on how you do that, with a luxury perspective.

Harriet’s Rooftop Yuzu + Shiso Mojito

The 1 Hotel’s Guide to Sustainability Behind the Bar

1. COMMUNICATING: Our cocktail program and number of zero waste cocktails including a clarified Milk Punch, which is shelf stable. On the menu we’ll also say something is ‘zero waste cocktail.’ We’re always trying to learn and do better, and for us it’s all about communicating strongly. We don’t want to make people feel like they’re in class, but it’s important to find those touchpoints.

F. Kahlo

2. BATCHING: “We batch some cocktails, so you can cool them ahead of time and use less water, less ice, less energy,” says Hanson. “One of the biggest waste items in cocktails is ice. You’re churning through water. if you batch cocktails ahead of time, you can stick them in a cooler and not only let the flavors come together, but you’re also eliminating that water consumption.”

3. REUSING: “We also have a coffee-based cocktail where we use the spent coffee grounds produced in neighbors or in the restaurant which happens to make a fantastic syrup,” Hanson explains. “So, you’re double-using it and giving it a second life. In addition, many of our syrups are produced from rinds or herbs that would get thrown out.”

The Osprey

4. REFILLING: The 1 Hotel partnered with PATH water on a reusable bottle. “What makes this partnership extremely special is that this is a commitment by both organizations to join forces,” says Gulshan Kumar, the Vice President of Sales at PATH. “We’re fostering a more sustainable future by creating a custom 1 Hotel x PATH bottle that their members can drink, refill and take away with them on their travels as a special memory that also helps save the planet.

5. PARTNERING: It’s a key aspect according to Hanson. “We work with a number of local partners. We always try to source locally and sustainably whenever possible. One of my personal favorites is our partnership with the Billion Oyster Project. A long time ago everyone ate Oysters, they were even oyster milkshakes. But as the rivers around New York became a shipping channel, they were dredged, and they became uninhabitable. So we take our spent oyster shells and we use them to seed oyster beds. Oysters naturally clean the water. We also work with Brooklyn Grange to do some of our sourcing.” In addition, she also works with the Foodprint Group, which bills itself as a ‘company that helps clients reduce waste and move valuable resources into the circular economy through our proven Zero Waste Program and online tools.’ Says Hanson:  They help us track all our waste on site and help us find alternatives.”

The post Sustainability Director Corinne Hanson’s Guide to Environmentalism in Bars  appeared first on Chilled Magazine.

Source: Mixology News

For Brendon Bartley, sustainability is at the core of bartending.

His background in sustainable bartending garnered him the attention and admiration of Bathtub Gin’s owner, Dave Oz, who brought him on as the Head Bartender. Bartley has been leading Bathtub Gin’s internationally renowned bar program ever since. “Before we throw anything out,” Bartley shared, “we look at other ways we can use it.” While no bar is ever going to be 100% sustainable, there are always ways to reduce the impact and footprint.

Brendon Bartley, Bathtub Gin

“It’s about taking an ingredient and breaking it down to nothing. Avocados, for instance, how do you use the seed and skin?” The bartender has an answer on hand­–you break the seed down, roast it and use it to make an orgeat. Skins on the other hand, can be used to create a natural pink dye when boiled down. When it comes to reducing waste and improving sustainability, Bartley notes that all of the work is in your prep, but that’s half the point. By having all of your prep done in advance you can have a program that is sustainable and consistent but still streamlined for a high-volume establishment like Bathtub Gin.

One of Bartley’s tricks is to have everything batched, that way every cocktail is two steps or less. For their riff on a Rusty Nail using Starward Whisky, for example, Bartley makes an apple and roasted carrot liqueur. The process takes a full day of prep, but when the work is done and the bar doors open, it’s a two-step cocktail. One of their staple cocktails, an Espresso Martini, uses a mix of salted maple, Mr. Black and vodka and is always batched and ready to go with a quick four ounce pour over ice.

Bathtub Gin Interior

There are many ways to reduce your waste inside the bar, but one of the best things you can do is increase the number of sustainable spirits you’re serving. You can be running as close to a zero-waste bar as possible, but if you’re not using spirits that share your mission you lose ground before you start. Finding brands that practice the same values as you can be tricky, especially with as prevalent as green washing has become. Bartley’s tips are, “Ask good questions and stick by your convictions. Don’t just listen to a rep, do your own research and have two-way communication.”

In Bartley’s previous work his entire collection was sustainable, at Bathtub Gin, he’s closer to 60-70% sustainable. These days, he’s looking at factors like social sustainability and who is making small and unique spirits. Spirits made by women, BIPOC makers, and more are just as important as those that are environmentally sustainable. Social sustainability is something he prides himself on. Afterall, if you have a fantastic sustainable program that’s completely out of reach financially to most people, how much good can you really do? At Bathtub gin, in the heart of New York City, everything on the back bar maxes at $18.

One of Bartley’s favorite bottles recently has been Starward, an Australian whisky that sources all its ingredients locally, even the barrels for aging come from a short drive away. Bartley notes, “It’s just good juice! Here we use Two Fold, and it stands alone. David Vitale (Starward’s founder) is always looking to push the barrel and is putting an Australian mark on whisky.”

The post Mixing Sustainably With Brandon Bartley of Bathtub Gin appeared first on Chilled Magazine.

Source: Mixology News

You may know orgeat as a needed ingredient in many tiki drinks, like the Mai Tai, but several classic cocktails call for the ingredient as well.

Christopher Day, general manager at the Kon-Tiki in Oakland, California, makes his own orgeat.

“If used thoughtfully, it can drastically elevate some drinks in a way that no common syrup is capable of,” says Day.

Christopher Day – GM The Kon-Tiki

“Think the difference between using plain sugar versus marzipan for baking cookies.”– Christopher Day, general manager at the Kon-Tiki in Oakland, California

Day uses his house made orgeat in many drinks, especially his take on Trader Vic’s 1944 Mai Tai. Coincidentally, the bar Day runs, The Kon-Tiki, is in the same city where Trader Vic’s originated—Oakland. Day’s own Mai Tai riff “accentuates the almond notes in the orgeat while also giving the drink a fruity yet bitter twist.”

He also offers this tip: Keep the strained, almond solids and use them in baking if using them the same day.

How to Make Homemade orgeat:

How to Make Homemade Orgeat

STEP 1: Lightly toast raw almonds until you smell roasted nuts, and a few are browned. Skip this step if you want a less pronounced nut flavor.

How to Make Homemade Orgeat

STEP 2: Crush the almonds into a course, cornmeal-like mixture and then place them with water into a sealed container. Let sit for between 5 to 8 hours, agitating every 20 to 30 minutes.

How to Make Homemade Orgeat

STEP 3: Strain the almond slurry, pressing to remove solids, into 3 cups white sugar. Use an immersion blender or whisk to fully dissolve sugar in almond water. Add orange blossom water and vodka (stabilizer) to the final mix.

TIPS

Do not heat water to dissolve sugar. “Heating with water present can denature the subtle aromatics and esters in the almonds, altering the final character of your orgeat,” warns Day.

Use white, granulated sugar because it will not compete with the almond flavor

Go easy on the orange flower water. A little goes a long way.

Homemade Orgeat Cocktail Recipe

Orgeat Recipe

Makes about 4 cups

Ingredients:

• 1 oz. vodka
• 2 cups pre-blanched, slivered raw almonds
• 2 cups filtered water
• 3 cups white granulated sugar
• Orange Flower Water, to taste

Preparation: Orgeat should keep for about 1-2 months if properly stored. After a day in the refrigerator, the orgeat may have almond solids at the top of the container. You may leave them in and shake the mixture to combine them) or skim them off for a smoother, more melded syrup.

Scratched Record

Ingredients:

• 1 1/2 oz. Banks 5-Year Rum
• 1/2 oz. Rhum Clement Canne Bleue
• 1/4 oz. Giffard Abricot du Roussillon
• 1/4 oz. Martini bitter
• 3/4 oz. lime juice
• 3/4 oz. orgeat

Preparation: Briefly whip all ingredients in a tin (with a single small cube or small bit of crushed ice). Crack tin and dump contents into a Mai Tai or large rocks glass. Fill with crushed ice. Garnish with lime.

Bio

Born in Los Angeles, Christopher Day abandoned his PhD study in chemistry to embrace a career in the hospitality industry. In LA, he has been a part of the bar teams at Honeycut, Cole’s, Redbird, and General Lee’s, among others. Now settled in norther California, he manages The Kon-Tiki in downtown Oakland. He waits eagerly to be able to pour a round of pineapple rum and/or sherry shots for everyone at his bar, again (and when it’s safe to do so).

The post How to Make Orgeat with Bartender Chris Day appeared first on Chilled Magazine.

Source: Mixology News