December 2021

Actor Rushi Kota was born in India to a mother who saw the brightest future for her son in the land of the free and home of the brave.

Acting on her instinct, she brought him to the states so he could achieve the American Dream. Upon their arrival in Queens, NY, Rushi quickly began to learn what it meant to work hard and persevere.

Prior to his acting endeavors, Kota chose a traditional career path in Automotive Engineering at SUNY Farmingdale. He double majored in Industrial Management Technology and Business Administration. However, after graduating in the financial crisis of 2008, with unemployment rates at a record high, jobless and in debt; he felt it was time to reconsider his plan in life. Two years of strenuously pursuing acting in New York went by, paving the path for Rushi at Harvard University’s MFA Acting program. He then followed that up with a residency at Stanislavski’s Moscow Art Theater School in Russia. His academic accolades set him up for a prosperous career. With his platform he strives to break ethnic stereotypes in Hollywood and prove to be more than just his skin color.

On television, Kota starred in the comedy series Funny or Die’s ESL: English is the Second Language. Additional credits include guest starring in Ryan Murphy’s 9-1-1, Freeform’s Famous In Love, and recurred on the CBS show Extant with Halle Barry.

Feature film credits include The Divorce Party with Thomas Cocquerel and Matilda Lutz, and “The One I wrote For You” with Cheyenne Jackson and Kevin Pollack, directed by Andrew Lauer.

Most recently, Kota returned to season two of Netflix’s hit show Never Have I Ever, trending worldwide. He plays the role of Prashant in the series by creators Mindy Kaling and Lang Fisher about the complicated life of a modern-day first generation Indian American girl.

Chilled had the pleasure of chatting with Rushi about his bartending past, his fully stocked bar and his #goal to share an Aviation with Ryan Reynolds.

Chillin’ with Rushi Kota

Tell us about the projects you are working on.

To name one, there’s Useless Humans, an alien comedy on Showtime, I play Louis, a stressed-out dad in need of a vacation with friends gone wrong.

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

I like to chill and unwind. Watch movies and shows. If I am really in a mood, then I play video games. That’s my guilty pleasure.

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

Places where the food and service are exceptional. I don’t really care about the flare or the hype of a restaurant. Is the food of absolute quality or not? Like I don’t need monkey wood imported from the south of Zimbabwe to make up for a boring dish.

Chillin’ with Rushi Kota

What types of dishes do you typically order?

I usually go for protein heavy dishes and avoid dairy at all costs.

Any favorite bars?

A cool cocktail bar that turns into a club that I love going to is called The Chestnut Club in Santa Monica. They have an exceptional spirit list, and they can make almost any classic or vintage cocktail known to man. 

What drinks do you order when out?

In my twenties I used go H.A.M. and order whatever was the cheapest on the menu but now that I am a bit grown and matured like fine barrel of bourbon. I would say a Paper Plane with Rowans Creek is my absolute favorite.

Chillin’ with Rushi Kota

Do you prepare drinks at home?

Sangrias, Palomas, Margaritas, Rum Punches, mulled wines are always easy crowd pleasers. But if it’s just me then I go tequila straight. Keep it simple.

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

Now we are talking! My home bar is legit. It’s small but mighty. Has all the essential tools to putting a libation of all shapes and sizes together.

Dolin Blanc dry vermouth and Carpano Antica sweet vermouth for Martinis and Manhattans. Angostura and Peychaud’s bitters for Old fashioned and Sazarac’s. Aperol, Campari and Amaro Nonino for Negronis and Paper Planes. Gray Whale Gin, Plantation Dark Rum, Rowans Creeks Bourbon, Tequila Ocho Reposado, Prairie Organic Vodka and Madre Mezcal. Good thing about Mezcal is that it can go in anything and immediately elevate the cocktail to a new level.

Have you ever been a bartender?

(Laughs) If by now it wasn’t obvious then it should be. I slang drinks for many years all over LA, from east to west, from the valley to downtown. I was even bartending on the weekend while I was on shooting Greys Anatomy during the week.

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

I would share an Aviation with Ryan Reynolds. He’s someone I really look up to. The man has been there and done that, not only as a successful actor but also as a family man, a philanthropist, and a business owner.

The post Chillin’ with Rushi Kota appeared first on Chilled Magazine.

Source: Mixology News

Jen Davis has been shaping the beverage scene in Providence for quite some time.

As a 21-year-old bartender, she entered her first cocktail competition and won!! This quickly fueled her passion to perfect her mixology craft.

She refined her hospitality skills at Cook & Brown Public House where she was promoted to bar manager because they earned two James Beard nominations for “Outstanding Bar Program.” Jen now serves as the beverage director for both The Eddy and Durk’s. Jen’s approach to all things beer, whiskey and cocktails is centered around sourcing for quality and highlighting the local where she can.

At local Providence, Rhode Island gem Durk’s Bar-B-Q Jen loves to utilize the wood-fired grill and smoke when creating her whiskey-soaked cocktail list to pair with the hearty and fresh food menu, as well as building on seasonal New England flavors.

Jen Davis Shaking Chilton

Jen builds relationships with regional and local beer producers to showcase local New England beers that pair well with barbecue. She curates the Whiskey Wall with longtime classic producers in parallel with up-and-coming producers and distillers, noting where and how they source their grains.

Finished Chilton

Durk’s signature Whiskey Wall is comprised of 150+ bottles of handpicked American bourbons, ryes, single malts and Tennessee-born whiskeys, along with a broad selection of Scottish, Irish and Japanese offerings. Durk’s signature Whiskey Wall offers the perfect foil for countless varieties on a classic like the Old Fashioned on Draft (Old Overholt Bonded Rye Whiskey, smoked maple, apple bitters, smoked sea salt) or opt for the Build Your Own Old Fashioned—pick the spirit and Jen will do the rest.

Check out what Jen says about the Old Fashioned on Draft:

Jen Davis mixing Old Fashioned

Talk to us about the Old Fashioned on Draft at Durk’s Bar-B-Q.

The Durk’s Bar-B-Q Old Fashioned on Draft is our house Old Fashioned, and I really wanted to evoke the flavors of New England with it. With that inspiration I was able to land on the flavors of maple, salt, smoke, and apples—all of which are abundant and make me think of New England and BBQ!

Tell us about serving this classic on draft.

Serving a cocktail as well loved as an Old Fashioned on Draft is quite the no brainer. It is a terrific way for our guests to try something that is a great representation of our comprehensive Durk’s bar program.

Is the cocktail popular with the guests?

Very popular. It is something, at this point, that we just can’t take off the menu.

What should bartenders know about serving cocktails on draft?

Keep it simple and choose something that is a crowd pleaser. There is nothing worse than sitting on something that isn’t making you money. The key to cocktails on draft is to make it tasty, simple, and make sure you can make a lot of money on it! Ideally, the cocktail on draft is something you can pump out and not have it slow down service.

The post The New Old Fashioned Way – Cocktails on Draft with Beverage Director Jen Davis appeared first on Chilled Magazine.

Source: Mixology News

In the limelight this week is bleu-cheese washed vodka as our spotlight ingredient that transforms Corey Moszer’s cocktail, And the Beet Goes On.

Corey is the Beverage Director at St. Louis’ acclaimed The Lucky Accomplice (TLA) (recognized as best new restaurant by St. Louis Magazine, Sauce Magazine, and Riverfront Times).

His recipe uses a bleu-cheese washed vodka, dill-infused blanc vermouth, beet-peppercorn shrub, and aquafaba. Corey puts the bleu cheese and vodka in a sous vide bath at 135°F for two hours, allows it to cool, freezes it until the cheese settles, and then runs it through a cheesecloth. The sous vide bath allows the cheese to emulsify, further extracting flavor for the infusion, giving the cocktail funky undertones and depth of flavor.

And The Beet Goes On

And The Beet Goes On

Ingredients:

• 1 1/2 oz. of dill-infused blanc vermouth*
• 1 oz. bleu-cheese washed vodka**
• 1/2 oz. beet peppercorn shrub***
• 1 oz. aquafaba (liquid from chickpea can)
• Ground peppercorns (for garnish)

Preparation: Using a “reverse dry shake method” (results in a more consistent foamy texture), add dill-infused vermouth, bleu-cheese washed vodka, and beet peppercorn shrub to shaker with ice. Shake vigorously. Strain and return mixture to shaker without ice.  Add 1 oz of aquafaba to the mixture WITHOUT ICE. Shake vigorously. Strain. Serve straight up in a coupe cocktail glass with ground peppercorns for garnish.

*Dill-Infused Vermouth

Ingredients:

• 750ml bottle of Cocchi Americano (or another blanc vermouth)
• A few sprigs of fresh dill

Preparation: Combine dill and vermouth in bottle or jar. Let it steep for a few hours at room temperature—taste to your liking. 

**Bleu-cheese washed vodka

Ingredients:

• 1 L vodka
• 12 oz. of bleu cheese

Preparation: Sous Vide Method: Mix bleu cheese and vodka in glass jar. Place in a sous vide bath a 135°F for (2) hours. Let cool to room temperature. Transfer to freezer until cheese hardens, strain through a cheese cloth over a sieve. This method extracts more flavor and yields a better mouthfeel from the cheese being able to emulsify more under heat. Simple Method: Combine bleu cheese and vodka in a bottle or jar. Shake and let sit for a few hours. Strain through a cheese cloth over a sieve.

***Cold-processed Beet Peppercorn Shrub

Ingredients:

• 8-12 oz. juice from approximately six raw beets
• 4 oz. white vinegar
• 4 oz. champagne vinegar
• 1 cup white granulated sugar
• 1 tbsp. of cracked rainbow peppercorns

Preparation: Cold-Processed: Mix all ingredients and let sit overnight. Strain out the peppercorns. This longer process will yield more flavor. Quick Process: You can also bring it to a simmer and strain immediately.

Corey Moszer

Corey Moszer has more than 15 years of bartending experience. He values collaboration and research and development behind the bar and has a particular passion for transforming food through a bartending lens for his cocktails.

He was the assistant beverage manager at Atomic Cowboy under industry veteran Tony Saputo. As beverage director for Firecracker Pizza & Beer, he took on building a program from scratch with 66 beers on tap. After picking up a shift at The Lucky Accomplice in the middle of the pandemic, he was hooked using seasonal ingredients and the collaboration between the kitchen and bar teams. He is now the beverage director at The Lucky Accomplice, where he makes inventive cocktails using unique ingredients such as blue-cheese washed vodka, mushroom syrup, and dill-infused blanc vermouth.

Corey values a work-life balance and cites his family as his greatest accomplishment. Corey is a father to his ten-year-old son Coen, his four-year old daughter Frank, and his orange stripe cat “Jude Paw.” When he’s not throwing back drinks, he likes to prioritize fitness, creativity, and mental health. He loves to meditate, ride his bike, go to concerts, play golf, and spend time with family.

The post Bleu-Cheese Washed Vodka appeared first on Chilled Magazine.

Source: Mixology News

Award-winning The Busker Irish Whiskey announces the appointment of Caroline Martin as its new Royal Oak Distillery master blender.

Caroline joins the team following a successful launch campaign which saw the brand take home multiple top accolades and scores from some of the industry’s most reputable awards outlets. Caroline is taking over for John Ramsay and will be responsible for the ongoing quality of The Busker Irish Whiskey as well as delivering an exciting innovation program for the brand and category.

Caroline Martin

“I am honored to take on the title of master blender of such a contemporary, adventurous, and bold range of whiskies. It’s an exciting time not only for The Busker as a brand, but for the Irish Whiskey sector, which remains the fastest growing spirits category.” – Caroline Martin

“The Busker is currently the only brand offering the full Irish whiskey experience of single pot, malt and grain whiskeys as well as a blended whiskey, all of which are produced at Royal Oak Distillery. As such, we have full visibility and control of how our products are distilled, matured, and blended,” says Caroline. “I’m looking forward to working alongside the team, harnessing my passion for whiskey flavors, crafting new whiskeys, and ensuring the ongoing quality of The Busker range which is already winning many whiskey awards.”

The Busker Range

Caroline’s 35-year-long career showcases her incredible leadership and expertise having worked as a master blender and whisky specialist on various staple Scotch and Irish Whiskey brands such as J&B, Bell’s, Johnnie Walker and Old Parr, as well as Roe & Co. and Indian Signature blends. Her wealth of whisk(e)y knowledge, experience, and dedication to the craft has brought her wide recognition across the industry, earning her the prestigious titles of Keeper of the Quaich and Blender of the Year by The Spirits Business in 2019 for her role with Roe & Co. Caroline Martin also proudly carries her reputation as a mentor and pioneer for women in whisk(e)y, pushing the boundaries of this industry.

For more information, visitTheBusker.com and join the conversation at @TheBusker_Official.

The post The Busker Irish Whiskey Appoints Caroline Martin as Master Blender appeared first on Chilled Magazine.

Source: Mixology News

Bar Director at Rosewood Mayakoba, Joshua Monaghan, believes that gastronomy is a world to discover, filled with sensations, aromas, and flavors.

His introduction to mixology took place in Cancun, where he learned everything has a deliberate purpose when it comes to inventing a cocktail. It inspired him to start brainstorming well-structured cocktails and make his ingredients from scratch. His career began with a short course from instructor Herbert Heredia, who taught him the fundamentals of classic cocktails. Apart from that, he has been self-taught, reading different books and training in the moment.

Joshua Monaghan

Monaghan went on to hold various positions in hospitality in Mexico City, Cancun, and his hometown of Leon. Most recently he spent the past few years at 50 Mils, which is regarded as one of the best bars in the country. But his utmost excitement revolves around the start of a new chapter, full of fresh challenges and goals, at Rosewood Mayakoba.

Rosewood Mayakoba

Rosewood Mayakoba is exceptional and unique in its focus on sense of place. Chef Juan Pablo Loza and the team developed a program that highlights different regions of Mexico. Zapote Bar, Joshua’s home base, is a craft cocktail destination at the heart of the property that pays homage to the Yucatan with its ingredients and techniques. Zapote Bar is a love letter to the Yucatan Penninsula. The bar staff carries products and creates flavors representative of the region. For instance, The Mayayo is their signature twist on a Martini. It uses Gin Katun, a super expressive, locally made gin and sour orange, a fruit native to the region, as well guava and lemon leaves.

Zapote Bar – Rosewood Mayakoba

Guests can expect to feel like they’re at home at Zapote Bar. The bar director himself believes this is what is most important. He quotes “Hospitality is the path that leads us to create bonds of brotherhood and affection that break boundaries. Always put hospitality first.”

Punta Bonita Pool Deck – Rosewood Mayakoba

Monaghan offers bartenders tips to advancing their careers:

1. First and foremost, enjoy your work. If you do not love what you do, it’s a waste of your time.
2. Focus on hospitality and remember to respect your environment—the team, the space, and the products.
3. Keep focused on what you want and do not give up. Continue to reach for your goals and remember everything takes time and discipline to get there.
4. Choose your niche and hone your craft—it’s difficult to become an expert in everything. My most used skill is the throwing technique and now it’s my trademark. I have created a rotation of almost 360 degrees using the throwing technique, which makes the move not only effective, but also fun to watch. I call it Monaghan Throwing.

The post Tips and Throwing with Bar Director Joshua Monaghan appeared first on Chilled Magazine.

Source: Mixology News

Still looking for the perfect gift for someone on your list?

Smoke Lab is one of our favorite Vodka bottles to wrap this season! The Ultra-pure vodka hails from India and comes in two flavors–classic and aniseed. This simple cocktail showcases the spirit in an easy and approachable way perfect for the first Monday after the holiday.

“SMOKE LAB ANISEED Flavored Vodka is a unique expression of India and our culture. Since we launched in the U.S. our vodka is getting tremendous buzz and winning many impressive awards including the top-of-class Master Award from the London-based Asian Spirits Masters Competition and gold medals at the San Francisco World Spirits Competition, SIP Awards and Bartender Spirits Awards.”
– SMOKE LAB Founder & CEO, Varun Jain

Smoke Lab Aniseed Southside

Smoke Lab Aniseed Southside

Ingredients:

• 1 part Smoke Lab Classic Vodka
• 1 part Smoke Lab Aniseed Vodka
• 3/4 part freshly squeezed lime juice
• 1/2 part simple syrup
• 7 – 8 mint leaves

Preparation: Combine all ingredients in a shaker with ice. Shake and strain into a coupe glass and garnish with mint leaves. Enjoy!

The post Drink Of The Week: Smoke Lab Aniseed Southside appeared first on Chilled Magazine.

Source: Mixology News

Looking for some delightfully seasonal cocktails this weekend?

Check out these four easy to mix drinks from Santa Teresa 1796. Santa Teresa has been making premium rum since 1830, which is why it’s one of our favorite bottles to gift this season.

Espresso Martini

Espresso Martini

Ingredients:

• 1 1/2 oz. Santa Teresa 1796
• 1/2 oz. Mr. Black Coffee Liqueur
• 1/2 oz. Simple Syrup
• 1 Espresso Shot
• pinch of Salt

Preparation: Add all ingredients in shaker tin, add ice, shake vigorously then strain. Garnish with grated coffee bean and served with biscotti cookie on the side.

1796 Pumpkin Smash

1796 Pumpkin Smash

Ingredients:

• 2 oz. Santa Teresa 1796
• 1 oz. Pumpkin Puree
• 1/2 oz. Cinnamon Syrup
• 1/2 oz. Lemon Juice

Preparation: Add all ingredients into a mixing tin, add ice and shake vigorously. Strain into Collins glass and top with soda water or apple cider.

Milk For Santa

Milk For Santa

Ingredients:

• 14 oz. Santa Teresa 1796
• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 can Coco Lopez
• Cinnamon, star anise, cloves

Preparation: Infuse the rum with spices then mix with the rest of the ingredients in a pitcher. Store cold and serve in a Collins or hurricane glass garnished with a cinnamon stick.

Spiced Pear Daiquiri

Spiced Pear Daiquiri

Ingredients:

• 2 oz. Santa Teresa 1796
• 1 oz. Lime juice
• 1/2 oz. St. George Spiced Pear Liqueur
• 1/2 oz. Cinnamon Syrup
• 1 dash Angostura

Preparation: Combine all ingredients in a mixing tin, shake with ice and strain into a coupe glass. Garnish with a cinnamon stick.

The post 4 Must Mix Holiday Cocktails From Santa Teresa Rum appeared first on Chilled Magazine.

Source: Mixology News

Bartender Daniella Keenan is a Delaware-native who divides her time between the east coast and Atlanta markets.

She is head bartender at Eggspectation and writes cocktail menus for its group, High 5 Hospitality. Dani uses her culinary background to make creative and delicious libations.

Mixologist Daniella Keenan

“Baijiu is a bit of a novelty in America but is actually one of the top selling liquors in the world,” explains Dani. “Hailing from China, it is incredibly unique. Made from fermented sorghum, it immediately hits the nose with a floral, fruity smell that has a hint of sourness to it. The flavor is funky and has proven to be versatile. It’s able to be used as a base, a rinse, or as an added layer to a cocktail. It is sweet and spicy at the same time, both umami and honey, in the strangest way. I have found it to work well as a substitute for mezcal in a cocktail, and it stands nicely as the star of the drink.”

Christmas on the Baijiu

Christmas on the Baijiu

Ingredients:

• 1 1/2 oz. Ming River baijiu
• 1 oz. blood orange juice
• 1/2 oz. Don Ciccio & Figli Nocino liqueur
• 3 drops saline
• 3/4 oz. cranberry cinnamon syrup
• 3 dashes Peychauds bitters
• Herbsaint rinse

Preparation: Rinse glass with herbsaint and discard extra. Fill with crushed ice over the top. Stir Ming River, blood orange, nocino and saline in a shaker tin with ice until chilled. Double strain into glass. Top with cranberry cinnamon syrup, Peychauds bitters and garnish with fresh cranberries.

The post Drink of the Week: Christmas on the Baijiu appeared first on Chilled Magazine.

Source: Mixology News

Seattle, Washington-based photographer, beverage consultant, and bartender Adam Way works for various brands, bars, and restaurants.

He creates beautifully crafted cocktails for his consultation company, Cocktails by Adam. Check out this must mix cocktail featuring aged rum.

Three Sheets to the Wind featuring Aged Rum

Photos and video by Austin Quach

Ingredients:

• 1 oz. Denizen Rum Merchant’s Reserve
• 1/2 oz. Denizen Rum Vatted Dark
• 1/2 oz. fresh lime juice
• 1/2 oz fresh pineapple juice
• 1/2 oz. passionfruit purée
• 1/2 oz. coconut cream
• 1/2 oz. Demerara Syrup
• 2 dashes Aromatic bitters
• 3 fresh blackberries

Preparation: Add the berries and syrup to a shaking tin and muddle. Pour in the rest of the ingredients, add ice, and whip shake. Strain over crushed ice and garnish with a bouquet of mint, dehydrated lime wheel, and burnt cinnamon.

The post Must Mix Three Sheets to the Wind appeared first on Chilled Magazine.

Source: Mixology News

Tis’ the season to make merry with delicious mixed drinks!

These four Christmas cocktails are the perfect way to add some extra cheer to your day! Are you on your way to a party and need something last minute for the host? Check out our gift guide and grab one of these bottles along the way!

Brockmans Winter Bramble

Brockmans Winter Bramble

Ingredients:

• 1 1/2 oz. Brockmans Gin
• 1 oz. Lemon juice
• 1/4 oz. Balsamic vinegar
• 1/4 oz. Ruby Port
• 1/4 oz. Berry liqueur
• Fresh thyme

Preparation: Fill a highball glass with crushed ice, break thyme and churn in the glass. Add all ingredients. Stir well. Garnish with thyme and a dehydrated slice of lemon.

Mi11k and Cookies

Mi11k and Cookies

Ingredients

• 1 1/2 oz. E11EVEN Vodka
• 1 cup Unsweetened Almond Milk
• 1/2 tsp. Turmeric Powder
• 1/2 tsp. Ginger Powder
• 1/2 tsp. Pure Vanilla
• 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.

Winter Wine Punch

Winter Wine Punch

Ingredients:

• 1 1/2 oz. Santa Teresa 1796
• 1 1/2 oz. Cabernet Sauvignon
• 1/2 oz. Lemon Juice
• 1/2 oz. Orange Juice
• 1/2 oz. Cinnamon Syrup
• 1/4 oz. Absinthe
• 1 1/2 oz. Sparkling Wine

Preparation: Shake all ingredients with ice except sparkling wine. Double strain into a glass and garnish with cinnamon stick, star anise, grated nutmeg, and orange peel.

Choco11ate Swan

Choco11ate Swan

Ingredients:

• 1 oz. E11EVEN Vodka
• 1/2 oz. St. Germain
• 4 oz. Hot Chocolate
• Dark Chocolate Bar
• Whipped Cream

Preparation: Heat the hot chocolate until warm. Add the vodka and St. Germain and stir. Pour into a mug. Garnish with whipped cream and chocolate shavings.

The post 4 Easy Christmas Cocktails appeared first on Chilled Magazine.

Source: Mixology News