December 2021

Award winning actress, writer, and producer Ellen Hollman was born and raised in Michigan.

Her parents Julie and Hart Hollman were both reputable musicians, which played a significant role in Ellen’s familiarity with the arts. In her teens, she made the decision to pursue a career in the arts and moved to New York City. There, she studied at several renown acting studios and began mastering her skillset. In 2004, Hollman moved out to Los Angeles, and within one year, she started landing gigs.

This year Ellen can be seen in one of her biggest film projects to date, starring in Warner Bros’ highly anticipated action/thriller feature film The Matrix Resurrections. Directed by Lana Wachowski, The Matrix Resurrections is the long-awaited fourth film in the groundbreaking franchise that redefined a genre. The new film reunites original stars Keanu Reeves and Carrie-Anne Moss in the iconic roles they made famous, Neo and Trinity. “The Matrix Resurrections” will debut December 22, 2021, in theaters nationwide, and stream on HBO Max.

For nearly a decade, Ellen has been a jiu-jitsu practitioner and co-instructor for Gracie Academy’s Women Empowered Program. She also trains alongside her husband, acclaimed Stunt Coordinator Stephen Dunlevy and his world-renowned stunt team 8711 Action Design; best known for the John Wick franchise, Deadpool 2, and Atomic Blond, to name a few. No stranger to the mixed martial arts world, Ellen is known in the industry for doing her own action, including her stunts in The Matrix Resurrections  and has showcased her ass kicking in CBS NCIS: New Orleans as antagonist/assassin Amelia Parsons and in AMC’s groundbreaking martial arts series Into the Badlands. Additional credits include FOX’s 9-1-1, Lethal Weapon, CBS Hawaii 5-0, and A&E’s SIX, to name a few.

Chilled had the pleasure of chatting with Hollman about what goes on in her off-screen life and how she prefers to imbibe.

Chillin’ with Ellen Hollman

Tell us about the projects you are working on.                                                           

Aside from running around in a black leather onesie for one of the most iconic cinematic franchises in history: Matrix Resurrections, I also have a comedy I’m co-starring/producing called Don’t Suck coming out next year. Oh yeah, and I’ve recently perfected underwater basket weaving.

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

I enjoy trying to choke out my friends in oversized pajamas on gym mats as well as cooking a mean ragu. Sometimes within hours of each other.

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

I’ll eat pretty much anything with hummus, and I may have been a grizzly bear in my past life with the number of raw salmon I consume on a weekly basis.

What types of dishes do you typically order?

Always salty, rarely sweet…just like me.

Chillin’ with Ellen Hollman

Any favorite bars?

The whiskey bar I built my hubby as a welcome home gift. He was overseas coordinating John Wick 4 for eight months and I figured half a wall stuffed with Oban and Hibiki was like a welcome home hug that fits in a small glass … or three.

What drinks do you order when out?

A bold red wine that could hold up a spoon. 

Do you prepare drinks at home?

YES. In pj’s, doesn’t matter what time of day.

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

I just designed and renovated our massive French Country kitchen with a wine rack, fully stocked bar fridge, and separate whiskey bar if you’re feeling sassy. If we don’t have it, you don’t need it.

Have you ever been a bartender?

Nope, but my hubby has. Why do you think I married him? Great service and accepts tips in smooches.

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

Joan of Arc. She seems like a fiery gal who doesn’t put up with any shenanigans. If her drink of choice isn’t mead … that’s almost as cringeworthy as pinot.

The post Chillin’ With Ellen Hollman appeared first on Chilled Magazine.

Source: Mixology News

Beverage Director Jeremy LeBlanche of Thyme Bar, Flatiron’s newest hidden lounge, a cocktail speakeasy in a historic pre-war cellar beneath 23rd Street, is an acclaimed mixologist and a French native with global bartending experience.

He expresses the language of cocktails through exclusive tastes and botanical elements, providing an unforgettable multisensory experience committed to revolutionizing what constitutes a “cocktail” in taste, aroma, and presentation. We spoke to Jeremy about his program and cocktail presentation.

Jeremy LeBlanche of Thyme Bar

Talk to us about your background in the industry.

I am a French native with bartending experience across countries. Before opening Thyme Bar, I was head mixologist at Queensyard NYC, where I launched a unique summer cocktail menu-pairing experience. Before arriving in New York City, I also worked at Bluebird Chelsea, German Gymnasium and The Gibson in the UK, the 2-Michelin starred Anne Sophie Pic of the Beau-Rivage Palace in Switzerland, Ananas Restaurant/Cocktail Bar in Australia, and Hotel Le Manali in France, where I refined and expanded my mixology skills.

Gynoecium Old Fashioned

What is the drink program at Thyme Bar like?

Thyme Bar utilizes unique ingredients with a mission for sustainability, serving light fare and creative specialty libations in an intimate space. The cocktails progress in complexity, offering flavor profiles to suit every guest. The beverage menu is divided into two: “Le Jardin” cocktails are inspired by classic cocktails with elevated mixology elements and presentation to create an artistic new iteration of the classics; “Floriography” is the language of flowers through art, and these cocktails incorporate creative garnishes, untraditional flavors and presentation, creating a transcendent mixology experience.

Thyme Bar Primrose & Rye

Talk to us about the inspiration for your drinks menu.

I have a folder where I keep everything I find intriguing. I take pictures, screenshots, and log notes of potential sources of inspiration. When it comes to creating a new menu, I look at everything I collected during the year and develop it. My inspiration comes from fashion, art, and chefs. I pull glassware from everywhere; everything that can contain a liquid can be adapted to hold a cocktail. As chefs create art on a plate in gastronomy, I think we can do the same with cocktails. For example, inspired by Christian Dior’s classic French perfume, the Ambre Nuit cocktail utilizes the essence of the fragrance in the bitters of the cocktail. This presentation demonstrates the “amber light,” which is the translation of “Ambre Nuit.” 

Thyme Interior

What type of experience can guests expect when visiting?

This menu is designed to be enjoyed as an all-encompassing, multisensory experience. What I have created for Thyme Bar is about appreciating the art of mixology and presentation. It’s an experience that I have always wanted but had a hard time finding in the city. I hope to express the language of cocktails through exclusive tastes and botanical elements, rethinking what constitutes a “cocktail” in flavor, aroma, and presentation.  

Negroni

Tell us some of your most-used skills. Which one is your specialty?  

I think my creativity is my greatest strength. I use the latest innovations in Molecular Gastronomy and draw inspiration from various day-to-day items and cultures to create unfamiliar presentations and garnishes. The “extra” garnishing is part of my signature, including smoke and perfume, such as the Christian Dior Perfume in Ambre Nuit.  

Give us some tips for running a successful beverage program. 

The guests always come first. The cocktails you may like in your beverage program may not necessarily represent what the guests would enjoy. Focus on the demand and preference of the market and work around that. On the other hand, although it is essential to observe and understand what your guests want and the market demands, staying true to your own approach and style is crucial to standing out in this competitive industry.

The post Beverage Director Jeremy LeBlanche Rethinks Cocktail Presentation appeared first on Chilled Magazine.

Source: Mixology News

Currently based in Charlotte, North Carolina Chilled 100 member Timmie Hoffman has made a home for herself behind the bar at Sovereign Remedies.

Hoffman has bartended all over the country with stints in South Florida and New Mexico before finding her way to North Carolina. We caught up with her to learn more about her career.

Timmie Hoffman, Chilled 100

What inspired you to become a bartender?

First bartending was just a way to pay the bills. After a few years of diving into the scene headfirst, it was about connecting with people of all different walks of life, as well as the creativite aspect. Experimenting with flavors, spirits, and different ingredients, it became a creative release for me. I started bartending about 8 years ago in a little bar with a beer and wine bar upfront and a cocktail bar in the back, I always ran the front bar because at the time I had no desire to learn or make cocktails at all. One day a worker didn’t show up for their shift at the cocktail bar in the back and I had to cover it for them. I remember not being happy about it at all, but from that shift on I was obsessed and still am.

Who has been most influential in your development as a bartender?

My parents have had a big part in why I have done so many cool things in the industry. They are the hardest working people I know and have shown me hard work pays off. They also push me to achieve all I dreamed of. One of the most influential people in my life has been Kimberlee Young. She was the owner of the first bar I ever worked at. From day one she believed in me and has been a great friend to me and mentor over the years. We still converse about ideas and recipes and life in general.

Do you have any advice for novice/at-home bartenders?

My advice for novices and people who have been in the industry for many years is to keep reading, pushing, learning from others and know you will never ever know it all. That is what is so beautiful about what we do is we’ll always have something to learn from one another and teach.

What is your favorite ingredient right now?

I don’t have one specific favorite ingredient right now, but I have been experimenting a lot with grains like corn and quinoa and it’s been a trip.

Is there a specific process or simply a moment of inspiration?

I come at creating cocktails in all different directions. Sometimes I see an ingredient at the farmers market or grocery store and immediately know I want to pair it with a spirit of some sort or another ingredient. I have literally had dreams about flavors and woke up and created something. However, it comes, I try it out. It is all about the process of trial and error and sharing and getting feedback from others.

Do you have a special technique you use or a tip for making a particular drink?

I have always loved the technique of throwing cocktails but have never really understood it. Now that I am learning more about it and practicing throwing more cocktails, I think it is a technique I would like to try out with other ingredients and drinks for texture, different flavors and such.

Where do you see the bartending/cocktail culture headed?

I see the cocktail culture becoming more widely known and available and I foresee it continuing to become more incredible, unique, creative, and competitive!

Naughty & Spice

Naughty & Spice

Ingredients:

• 2 oz. of Red chile and pecan infused vodka
• 3 oz. coconut cream
• 1/2 oz. of chocolate syrup
• 4 drops of xocolatl mole bitters

Preparation: Add ingredients to a shaker tin, shake with ice, strain into glass, garnish with a biscochito cookie.

The post Get To Know Chilled 100 Member Timmie Hoffman appeared first on Chilled Magazine.

Source: Mixology News

The welcoming pineapple has long been a symbol of hospitality, as well as friendship, generosity, and an all-around showing of good will.

Though it may not be the first fruit that comes to mind for the holiday’s, pineapple makes a great ingredient in many recipes, as well as a festive centerpiece, or to add sweetness to a punch.

Golden Pineapple Trophy

At Milwaukee’s own, DanDan, the Award-Winning Golden Pineapple cocktail is a menu showstopper and is rumored to be so good you can’t have just one. Created by Matt Hungerford, General Manager of DanDan Restaurant and Beverage Director for the JVR Restaurant Group his signature cocktail is as indulgent as it is bright because of the easy-to-execute pineapple shrub.

Matt Hungerford

His festive shrub mingles with the slight pineapple and coconut flavors in the gold rum while the chili liquor adds a hint of spice and smoke. The shrub works well with lime juice to ramp up the acidity to help balance the sweetness of the drink. Enjoy this crowd-pleasing recipe while dining in or make it into a large format punch for this year’s holiday party.

The Golden Pineapple

Golden Pineapple

Ingredients:

• 1 1/2 oz. Cutwater Bali Hai Tiki Gold Rum
• 1/2 oz. Pineapple Shrub*
• 3/4 oz. fresh squeezed lime juice
• 1/2 oz. Ancho Reyes Chili Liquor
• 1/4 Orgeat

Preparation: Build cocktail in a cocktail shaker, add ice and then shake. Pour over a Collins glass on fresh ice. Option to garnish with a pineapple wedge/cherry pick and a pineapple leaf.

*Pineapple Shrub

1 large pineapple or frozen pineapple chunks, cubed, and add a bit of pineapple juice to reinforce the pineapple flavor add 2 cups of brown sugar in medium saucepan until pineapple is golden brown. Add 2 cups of water, bring to boil, reduce heat, cover, simmer 20 minutes. Remove from heat and add 2 cups champagne vinegar (or white wine vinegar is also fine to use). Stir.  The vinegar will add another layer of acid that helps counterbalance the sweetness from the syrup. Cool and refrigerate. Strain out solids and be sure to enjoy the pineapple chunks—don’t just throw them away—they’re delicious.

Matt Hungerford’s Tips for Creating Shrubs:

• Different vinegars work for different fruits. Champagne (or white wine vinegar) will go well with more tropical fruits i.e., pineapple, and mango, while balsamic vinegars are better used for more savory fruits i.e., strawberries and blueberries.
• Start slow, like with salt, you can always add more. You want to try and find a harmonious balance between acid and sugar. Too much vinegar and your shrub won’t be palatable.
• Shrubs, like all simple syrups, should be refrigerated and can last up to about a month. The eye test is usually sufficient to see if the shrub is still good to go.
• Shrubs are delicious, so drink them all day by turning them into a soda or a mocktail.

The post Easy-to-Execute Pineapple Shrub for Holiday Mixing appeared first on Chilled Magazine.

Source: Mixology News

Is there a better way to say “I appreciate you” than with the gift of great tequila? We think not!

Especially when its premium tequila! With so many options out there it’s hard to choose favorites, in fact, we have a full list on our Gift Guide, but in the meantime, here are 6 bottles we’re hoping to get in our stockings!

Casa Dragones

Casa Dragones Barrel Blend, 100% Blue Agave Añejo sipping tequila, achieves its distinctive character from being matured in two different wood barrels, new French Oak and new American Oak. At the end of the aging process, both barrel styles are blended together to create a uniquely smooth, agave-forward taste profile.

Casa Dragones

Espanita Artisinal Tequila

Celebrate this holiday season with Tequila of the Year! Espanita is an award-winning, artisanal tequila expertly crafted from hand-selected Blue Agave grown in the Highlands of Jalisco. This versatile tequila offers a balanced fusion of roasted agave flavors with vibrant herbal and citrus notes, and can be enjoyed neat, on the rocks and in a variety of cocktails. Perfect gift for a tequila aficionado to be enjoyed year-round.

Espanita Artisinal Tequila

Tequila Partida Elegante

Tequila Partida Elegante Extra Añejo is aged for 36 to 40 months in carefully selected one-pass American Oak barrels. After 24 months, a portion is transferred to smaller barrels, which adds a touch of intensity to both the color and the flavor before it’s blended back together to create Elegante. Deep amber hues and notes of dark chocolate, dried fruit, and vanilla define this rich and complex tequila.

Tequila Partida Elegante

Lobos 1707 Tequila

Harvested, distilled, and bottled in Mexico, Lobos 1707 Tequila and Mezcal Artesanal feature unique and elevated flavor profiles, created by blending a traditional Mexican distillation process with a finish in the brand’s historic Pedro Ximénez (PX) wine barrels, using the solera method.

Lobos 1707 Tequila

Mijenta Reposado

A super premium, small batch spirit that is carefully crafted with a commitment to environmental sustainability and support for the local community, Mijenta’s Reposado is aged up to six months in a blend of American white oak, French oak and French acacia casks. As with Mijenta’s Blanco, Mexico-based Maestra Tequilera Ana Maria Romero oversaw the entire creation process of the Reposado. Presenting a more mature and fuller expression with a long finish on the palate.

Mijenta Reposado

Tequila Don Julio Ultima Reserva

Tequila Don Julio Ultima Reserva is a special 36-month aged luxury Extra Añejo Tequila that’s rested in oak barrels and finished in Madeira wine-seasoned casks. This exceptional tequila begins with a nose of toasted oak and caramel, follows with hints of apricot and orange, and finishes with deliciously smooth honeyed agave. Best enjoyed neat or on the rocks, Tequila Don Julio Ultima Reserva is perfect for those special moments you want to savor and celebrate with those closest to you.

Tequila Don Julio Ultima

The post The Top 6 Tequilas We’re Gifting in 2021 appeared first on Chilled Magazine.

Source: Mixology News

From cans that do good by promoting important causes, to cans that help you feel good with healthier-for-you drinks and functional ingredients, this round of Crafty Cans is all about drinking better!

As we head into the last few days of the year, it’s the perfect time to get a head start on those resolutions. Whether you’re trying to treat your body or the planet better, we have the perfect canned cocktail for you.

Funny Water

Finally, a reason to drink water! FUNNY WATER is a new ready-to-drink alcohol-infused naturally flavored still water with no bubbles, a welcome alternative to carbonated alcoholic beverages. Available in three flavors, Watermelon, Citrus, and Cucumber Mint, FUNNY WATER is 3.75% ABV and only 80 calories, and features antioxidants and electrolytes to promote better hydration. Currently rolling out to across the country, FUNNY WATER cans are available now in 12oz variety packs at FunnyWater.com.

Funny Water

CanBee

Founded by beekeepers to help raise awareness about the importance of pollinators, CanBee cocktails donates a portion of each sale to pollinator conservation world-wide. The brand launched with their take on a Bee’s Knees, using real handcrafted gin, honey, and lemon juice for a bartender-quality cocktail.

CanBee Bee’s Knees

St. Hildie’s

Inspired by 12th century saint, mystic, and mother of botanical wellness, St. Hilide’s is inspired by the real life Hildegard von Bingen. The founders shared, “Living in California, the term “wellness” applies not only to exercise and eating clean, but to caring for the whole self. To us, that is the mind, body, spirit and village (community). And this notion has inspired every aspect of the brand, from the muse, to our name, to the ingredients, and even our logo. The logo features an ouroboros, a snake eating its tail, which comes from early alchemists, and symbolizes rebirth. Our snake has a detailed depiction of the seed to fruit, birth to death and rebirth process on her back.” Currently, the line has three flavors, Guava Ginger, Elderberry Hibiscus, and Lemon Turmeric. All three feature functional ingredients and real botanical tinctures and juices.

St. Hildie’s

Spirity

Using traditional fermentation and distillation techniques Spirity uses tea to create variations of classic cocktails with extremely low proofs. Because of the fermentation process, each variety has an ABV of <0.5%, making it safe for many who want to avoid or simply reduce their alcohol consumption. The line currently comes in Mindful Apricot Sour, Mindful Mule, Mindful Margarita, and Mindful Negroni.

Spirity

The post 4 Crafty Cans To Jump-Start Your New Year’s Resolutions appeared first on Chilled Magazine.

Source: Mixology News

Happy National Coquito Day!

For those who are unfamiliar, Abuelas around the globe celebrate this day by making homemade Coquito—a traditional Spanish holiday treat made with rum, coconut milk, and seasonal spices.

Bacardi Coquito

Give this recipe a mix today and celebrate with a sip of the holiday season, or if you prefer an easy, ready-to-drink option, BACARDÍ Coquito comes ready to pour, made with BACARDÍ Superior white rum, toasted spices, coconut cream, vanilla, and cinnamon.

Bacardi Coquito Rocks Glass

BACARDÍ Coquito

Ingredients:

• 1 L bottle BACARDÍ Superior Rum
• 15 oz. cream of coconut
• 16 oz. coconut milk
• 14 oz. condensed milk
• 12 oz. evaporated milk
• 2 tbsp. vanilla extract
• Cinnamon to taste

Preparation: Pour all ingredients into a large punch bowl and mix. Refrigerate, then serve in individual cordial glasses or mugs. Garnish with a sprinkle of cinnamon or a cinnamon stick.

The post Happy National Coquito Day appeared first on Chilled Magazine.

Source: Mixology News

If you only add one bottle to your bar this season, we hope it’s Village Bourbon.

Based in the charming downtown of Bennington, Vermont, the team at Village Garage Distillery hand crafts their Bourbon, Rye Whiskey, and Vodka using only Vermont based raw ingredients.

Village Bourbon and Vodka

Local rye and corn are sourced to create the mash, and the distillery pulls their water from Bolles Brook; a stream that runs its way down Woodford Mountain as it overlooks the town of Bennington below. The team is even working with a cooper to add a Vermont touch to their American White Oak Barrels. The result is a stunning line of spirits that the brand hopes will put Vermont back on the map for craft spirits.

Village Garage Team

It was Christmas of 2018, and Co-founders, long-time friends, and Vermonters through-and-through, Glen Sauer and Matt Cushman were together, catching up at a family gathering. Sauer shared with us that it was during the ‘how are you’s that he told Cushman, “I’m just going to tap every maple tree on the mountain, make maple white lighting, peddle it out of the back of my 54’ sedan and be an outlaw.” And as it turned out, opening a distillery was Cushman’s retirement dream. “We joked about it for a while and here we are,” Sauer added.

“We made a makeshift business plan, aligned ourselves with professionals in this industry and we went for it.”
– Glen Sauer

The duo note that the goal is to make Vermont Whiskey its own category. “These will be whiskies that reflect the character of Vermont: the rugged beauty of the mountains and the bucolic friendliness of its citizens. Born and raised here in Bennington, it’s also great to be giving something back to the community,” Matt shared. One sip of their whiskey and it’s clear they’re well on their way.

Each of their spirits is an exemplary offering to its respective category. The vodka is pure, smooth, and endlessly mixable. The Rye Whiskey is warm with a butterscotch, sweet and smooth finish. The bourbon is buttery, smooth, and has notes of black pepper and toasted caramel. All three are crafted with care and bottled in beautifully unique packaging featuring their Vermont-history inspired label.

The distillery itself is a testament to the creativity and commitment of the team. Built originally as a farm equipment dealership, then used for decades as the town highway department garage, the building was a blank slate for Sauer and Cushman. Sauer’s background was in fabrication, which gave the team a unique advantage as they began renovations; hauling out dumpsters worth of debris, revealing the bones and planning for what the space would look like. While it was still under construction when we visited, the work Sauer and the team has done is awe inspiring.

Walking onto the distillery would leave any bourbon country snob surprised—the space is small, but developed to be efficient and productive instead of traditional. Each section, every tool, and every aspect was developed with care and thought as to how to make the space work as efficiently and cleanly as possible.

Village Garage’s Glen Sauer

The front of the building houses a bar that was custom built and outfitted with carefully sourced historic features and reproduction seating. Sauer spends much of his spare time sourcing everything from historic light fixtures to huge (gorgeous) mid-century desks. All of this attention to detail is distributed to the spirits as well as the physical space. The goal for the team is not just to put Vermont on the map for spirits, but to build a space that helps bring new faces and new memories to Bennington. With the work they’ve done, and the spirits they’ve crafted, it’s a dream that’s well within reach.

Next time you’re in need of a respite, Bennington, and Village Garage, should be at the top of your travel list. Whether its leaf peeping, winter sports, or hiking along the bucolic local trails, you can count on a great sip of spirit and friendly conversation by ending your day at the bar in town.

The post Village Garage: The Vermont Made Spirits You Need Behind Your Bar in 2022 appeared first on Chilled Magazine.

Source: Mixology News

Have a drink ready for everyone at your next holiday party with six low, no, and traditional ABV cocktails from Monin.

Each of these six cocktails use Monin’s Spiced Brown Sugar Syrup, a delightful and lightly spiced syrup that brings a mild sweetness and warmth to cocktails, coffee, and more.

With notes of burnt sugar, caramel, and lightly spiced with cardamom and a hint of cinnamon, Monin’s Spiced Brown Sugar Syrup is a complex way to add flavor to your drinks this holiday season. From low to no to traditional ABV drinks, Monin gives you ease and flexibility.

Nice and Spiced Old Fashioned

Nice and Spiced Old Fashioned

Classic cocktails are a natural fit for holiday inspiration. This old fashion takes advantage of an older style of preparation which yields a more punch like taste. The warming spices of the Spiced Brown Sugar pair seamlessly with the bourbon and bitters to deliver a perfectly balanced cocktail suited for the entire month of December.

Ingredients:

• 2 oz. Premium Bourbon
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 3 dashes Angostura Bitters
• One Orange Slice
• One Maraschino Cherry

Preparation: Place orange, cherry, and syrup into a mixing glass and muddle. Fill the glass 2/3 full of ice and add bourbon and bitters. Stir vigorously, strain into a serving glass with fresh ice and garnish with a fresh cherry and skeleton leaf.

Brandy Alexander

Brandy Alexander

This cocktail marries warming spices and brown sugar with the iconic Brandy Alexander cocktail.  Together they invoke a sense of nostalgia and an elevated drinking experience.

Ingredients:

• 1 oz. Cognac
• 1 oz. Dark Crème de Cacao
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1 oz. Heavy Cream

Preparation: Chill a serving glass. Fill a mixing tin 2/3 full with ice and pour in all ingredients, cap and shake until chilled. Strain into glass, garnish with grated nutmeg.

Coal In Your Stocking

Coal In Your Stocking

Looks are deceiving, with this complex, and decadent Amaro Alexander. Black cocoa powder is an all-natural substitute for black food coloring, it offers intense dark color for baking, cooking or beverages.

Ingredients:

• 1 1/2 oz. Cynar Original Liqueur
• 1/2 oz. White Crème De Cacao Liqueur
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1 1/2 oz. Half & Half

Preparation: Pour ingredients into a mixing tin filled 2/3 full with ice. Cap, shake, and strain into a chilled serving glass. Garnish with black cocoa powder, powdered sugar, candy cane, and a rosemary sprig.

Spiced Pear Sbagliato

Spiced Pear Sbagliato

In Italian, “sbagliato” means “mistake.” Supposedly, a bartender grabbed sparkling wine instead of gin as he was making this cocktail.

Ingredients:

• 3 oz. Prosecco
• 1 oz. Campari
• 1 oz. Italian Sweet Vermouth
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Pear Syrup

Preparation: Combine all ingredients except prosecco into a mixing tin with ice and shake until chilled. Strain into a glass with fresh ice and prosecco. Garnish with an orange twist, pear slice, and star anise.

Spiced Irish Cream Mocktini

Spiced Irish Cream Mocktini

A non-alc version of a Brandy Alexander. This drink is perfect for the holidays.

Ingredients:

• 3 oz. Almond Milk
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Irish Cream Syrup

Preparation: Shake ingredients together with ice to chill. Strain into a serving glass, garnish with crumbled cookies and whipped cream.

Spiced Pineapple Upside Down Cake

Spiced Pineapple Upside Down Cake

When you are looking for a fun holiday drink to serve, this is an easy choice to dress up or down. It can easily be adapted to a traditional cocktail with a shot of your favorite spirit.

Ingredients:

• 1/2 oz. Monin Tart Cherry Syrup
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 3 oz. Pineapple Soda
• 3 oz. Club Soda

Preparation: Fill a serving glass with ice and pour in ingredients into serving glass in order listed. Garnish with cherries and pineapple leaves.

The post The 6 Cocktails You Need For Every Holiday Party With Monin’s Spiced Brown Sugar Syrup appeared first on Chilled Magazine.

Source: Mixology News

Situated above the heart of Hollywood is Bar Lis, and its 2021 opening has been making an excellent impression to newcomers.

Bar Lis at Thompson Hollywood

At the pinnacle of the luxurious Thompson Hollywood hotel, this charming chic lounge brings the famed French Riviera vibe to life. Guests are immersed in a suave hybrid of classic south of France culture and modern Southern California ease.

Bar Lis at Thompson Hollywood

Bar Lis was created to embody the allure of Côte d’Azur (French Riviera) in the 1960s. Translated to Azure Coast in English, it was a destination where Hollywood stars vacationed and conversed while sipping summer spritzes under the sun.

Bar Lis at Thompson Hollywood

At first sight that guests are welcomed by a ten-foot antique water fountain overflowing with flowers, symbolizing the South of France’s countless private residences and hillside chateaus. Blush striped settees and blue striped walls are reminiscent of the coast’s quintessential beach parasols, and disco ball adds a touch of Cannes glamour.

French Riviera

One of the masterminds behind Bar Lis is Sebastian Puga, Vice President of Brand Development at Ten Five Hospitality. Reflecting on his goals when conceptualizing the establishment, he says, “It was crafted to be a sophisticated living room of sorts, where young Hollywood can easily mingle with an older couple staying in the hotel.  We wanted to create a timeless and unique experience in Los Angeles for our guests: transporting them from Hollywood to the South of France complete with eclectic DJ sounds Thursday through Saturday and a world class jazz night every Tuesday.”

Sebastian Puga

Each drink on the menu is reminiscent of the places that inspired Bar Lis. A good majority of the cocktails offered are specialty Spritz, meaning they’re well balanced and crafted to be light and crisp. They radiate the feeling being seaside in the South of France or Italy. Then there’s cocktails like the French Riviera and Jane Birkin, which nod to the beverages of the region’s heyday back in the 60s. Complementing its craft cocktails is a vast wine list and other elevated spirits and international beers, all meticulously selected to add to the lounge’s light and vibrant atmosphere.

Petit Paloma

All the credit for the coordination and opening of the new Hollywood hot spot is owed to Ten Five Hospitality. The Ten Five team has 60 years of combined experience in the hospitality sector—conceiving, creating, and operating the world’s most sought-after lifestyle hotel and food and beverage brands. They bring a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project. It’s all thanks to their thorough understanding of what it takes to excel in competitive markets around the world.

The post Bar Lis brings the French Riviera to Hollywood appeared first on Chilled Magazine.

Source: Mixology News