Monthly Archives

December 2021

Drink Of The Week: Apple Cider Sangria For National Sangria Day

By | Mixology News

Apple Cider Sangria, featured image

Celebrate National Sangria Day with this seasonal sipper featuring apple cider, cognac, and applejack.

While it is bit different than your traditional sangria, we think it’s the perfect fit for the season. When possible, opt for locally made apple cider and local apples as you will get a more nuanced flavor and a great way to engage with customers.

Want to make it a bit more appley? Try swapping the prosecco for a local hard cider and enjoy the change in flavor. For a cocktail with a lower ABV, nix the applejack and opt for a few dashes of aromatic bitters for added depth of flavor.

Apple Cider Sangria

Apple Cider Sangria

Apple Cider Sangria

Ingredients:

  • 3/4 oz. Cognac
  • 3/4 oz. Laird’s Bonded Apple Jack
  • 2 oz. Local Apple Cider
  • 1/2 oz. Fresh Lemon Juice
  • 4 oz. Prosecco to top

Preparation: Combine the first ingredients in a shaker and mix until cold. Fill a glass with ice and prosecco, strain the rest of the ingredients in and garnish with sliced apple.

The post Drink Of The Week: Apple Cider Sangria For National Sangria Day appeared first on Chilled Magazine.

Source: Mixology News

5 Must-Try Winter Cocktails from NYC’s Farm-to-Bar Festivál Café

By | Mixology News

Must Mix Cocktails from Festivál Café, featured image

Looking for something a little different to mix up this holiday season?

New York’s premier Farm-to-Bar establishment, Festivál Café, is sharing five of their delightfully seasonal cocktails. The bright and cozy bar boasts an impressive cocktail menu paired with light food options making it a perfect place to pop into for a relaxing drink over great conversation.

Another NY Grove

Another NY Grove

Photo by Luis Ruiz (@larufoto)

Another NY Grove

Ingredients: 

  • 1 oz. Laird’s Apple Jack
  • 1 oz. Spiced Rum
  • 1/2 oz. Velvet Falernum
  • 1/2 oz. Rockey’s Botanical
  • 3 oz. Red Jacket Apple Cider

Preparation: Shake and serve over pebble ice. Garnish with grated cinnamon, cinnamon stick, and Apple Slice with Thyme.


Hot Mint Grasshopper

Hot Mint Grasshopper

Photo by Luis Ruiz (@larufoto)

Hot Mint Grasshopper

Ingredients: 

  • 2 oz. L’Orgeat
  • 1 oz. Plant Based Cream
  • 1 oz. Barefoot Farms Triple Mint Syrup
  • 1/2 oz. Cacao essence
  • Matcha

Preparation: Combine all ingredients into a saucepan to heat. Garnish with broken Oreo.


Matcha Rose Martini

Matcha Rose Martini

Photo by Luis Ruiz (@larufoto)

Matcha Rose Martini

Ingredients: 

  • Matcha
  • 6 oz. Oat milk
  • 1 oz. Barefoot farms Rose Geranium Syrup

Preparation: Shake and double strain into large coup with lava salted rim.


Notorious FIG

Notorious FIG

Photo by Luis Ruiz (@larufoto)

Notorious FIG

Ingredients: 

  • 2 oz. Sazerac Rye
  • 1/4 oz. Lemon Juice
  • 3/4 oz. Creme de mure
  • 1 oz. Fig Compote Syrup

Preparation: Shake and strain out over pebble ice. Garnish with 1/2 fig and fresh winter thyme.


Ginger Turmeric Mule

Ginger Turmeric Mule

Photo by Luis Ruiz (@larufoto)

Ginger Turmeric Mule

Ingredients: 

  • 2 oz. Titos Handmade Vodka
  • 1 oz. Intense Ginger Liqueur
  • 1 oz. lime juice
  • 1 oz. Barefoot Farms Ginger Syrup

Preparation: Dash ginger bitters and add seltzer.

The post 5 Must-Try Winter Cocktails from NYC’s Farm-to-Bar Festivál Café appeared first on Chilled Magazine.

Source: Mixology News

5 Gin Bottles We’re Gifting This Season

By | Mixology News

Gins for Gifting this Holiday Season featured image

If you have a gin lover on your holiday gift list we have some excellent suggestions for you.

With so many fantastic gin expressions on the market, it’s hard to pick just a few favorites, in fact, if you want our full recommendation list you’ll have to visit our gift guide. In the meantime, here’s five bottles we’ll be wrapping up this year.

Nolet’s Silver Gin

Time to raise your Holiday spirits! NOLET’S Gin is crafted with 330 years and 11 generations of Nolet family distilling tradition and expertise. NOLET’S Silver Gin features real botanicals of rose, peach & raspberry. This gin has no carbs, no sugar, is gluten-free, and only 117 calories per 1.5 oz serve.

NOLET’S Silver Dry Gin, bottle on white

NOLET’S Silver Dry Gin


Brockmans

Brockmans Gin, the ‘Properly Improper’ super-premium, new style gin is offering the ultimate value-added gift pack in time for the holiday gift-giving seasons. The 2021 super-premium pack includes a 750ml of Brockmans Gin, QR code directing consumers to delicious cocktail recipes and a stylish Martini Glass – perfect for enjoying delicious Brockmans Gin cocktails.

Brockmans Gin

Brockmans Gin


135° East Gin

135° East Gin makes the perfect gift of an East and West infusion. Mingled London Dry Gin botanicals and Japanese botanicals, 100% grain neutral spirits, spicy Sansho pepper, and floral, citrus notes of Yuzu all crowned with sake awaken the senses and stimulate the unexpected.

135° East Gin

135° East Gin


Bombay Sapphire

Introducing, the Bombay Sapphire limited-edition gift pack designed by Brooklyn-based artist, Shavanté Royester, selected as part of Bombay’s long-term mission to champion underrepresented creative talent. This stunning bottle makes a beautiful gift, and it’s even more delightful when you know it’s backed with a great product and sustainable production.

Bombay Sapphire

Bombay Sapphire


Death’s Door

Everything you need to make the perfect Gin & Tonic! Death’s Door Gin is a product of a simply perfect recipe made from only three botanicals, which all sing through in the taste: Juniper, Coriander, and Fennel. Loaded juniper berries up front; spicy, citrusy notes from the coriander seeds in the mid-palate; and a soft, cooling finish provided by the fennel seeds for a remarkably smooth yet distinctive flavor at 94-proof. All three botanicals interact delightfully with quinine, the basis for tonic. The gift set includes a 500ml bottle of Premium Indian Tonic Water.

Death's Door Gin

Death’s Door Gin

The post 5 Gin Bottles We’re Gifting This Season appeared first on Chilled Magazine.

Source: Mixology News

6 Holiday Cocktails From Around The World

By | Mixology News

Mulled wine with spices and orange slices on wooden table

Try a taste of something new this holiday season with six cocktails!

Using a base of Cherry Gluhwein, STROH Jagertee, Mozart Liqueurs, and Barenjager Honey Liqueurs, these six cocktails will bring you a sense of nostalgia.

Gerstacker Cherry Gluhwein

Gerstacker Cherry Gluhwein

Gerstacker Cherry Gluhwein 

Ingredients:

  • Cherry Gluhwein
  • Cinnamon stick
  • Honey and orange slices to taste

Preparation: To prepare, simply pour glühwein into a sauce pan and warm on the stove over low heat (do not boil).  Feel free to add a cinnamon stick, honey, or orange slice to enhance the flavor. If you are in a hurry, safely heat in the microwave.


STROH Rum Punsch

STROH Rum Punsch

STROH Rum Punsch 

Ingredients:

  • 1 1/2 oz. STROH Jagertee
  • 1 oz. STROH 160
  • 1 oz. Mezan XO Rum
  • 12 oz. Apple Cider
  • 1 1/2 oz. Pineapple Juice
  • 1/2 oz. Lime Juice
  • Allspice
  • 2 Cinnamon Sticks

Preparation: Combine ingredients together and garnish.


Mozart Hot Chocolate

Mozart Hot Chocolate

Mozart Hot Chocolate

Ingredients:

  • 1 1/2 oz. Mozart Chocolate Cream Liqueur
  • Hot Chocolate of Choice

Preparation: Mix Mozart Chocolate Cream Liqueur in with your favorite hot chocolate drink. Stir. Garnish with toasted marshmallows.


Bärenjäger Hibernating Bear

Bärenjäger Hibernating Bear

Bärenjäger Hibernating Bear

Ingredients:

  • 1 1/2 oz. Barenjager Honey Liqueur
  • 2 oz. cranberry juice
  • 1/2 oz. Triple Sec

Preparation: Combine ingredients. And top with a splash of orange seltzer Garnish with cranberries and orange slice.


Stroh Cocoa Bomb Cocktail

Stroh Cocoa Bomb Cocktail

Stroh Cocoa Bomb Cocktail

Recipe and photo by @gastronomcocktails

Ingredients:

  • 1 hot cocoa bomb (we used salted caramel, but a regular chocolate one is great!)
  • 1/2 oz. Stroh 160 Rum
  • 1/4 oz. Irish cream liqueur
  • 1/2 cup milk
  • 1/2 cup half and half
  • Whipped cream and ground cinnamon

Preparation: Warm milk and half and half on stove or in microwave until steaming. Place cocoa bomb in mug, pour warmed milk over until cocoa bomb breaks apart. You may have to break it with a spoon. Stir until chocolate is melted and combined well. Add on Stroh 160 Rum and Irish cream. Stir. Top with whipped cream and shake some ground cinnamon on top.


Bärenjäger Hot Toddy

Bärenjäger Hot Toddy

Bärenjäger Hot Toddy

Ingredients:

  • 1 1/2 oz. Barenjager Honey Liqueur
  • 1/2 oz.  Triple Sec
  • Topped with Earl Grey or Black Tea

Preparation: Combine ingredients in a mug and garnish with an orange slice with cloves.

The post 6 Holiday Cocktails From Around The World appeared first on Chilled Magazine.

Source: Mixology News

Dingaling, NYC’s New Irreverent Bar in the East Village

By | Mixology News

Dingaling NYC Bar featured image

Ding-A-Ling… It’s your best friend calling to catch up (on weekend plans).

Should you meet for a post-work drink or a late-night dance off, we have one great party place for you to drink, laugh, and have fun with new faces. :: side smirk ::

Peep Dingaling, a new “cheeky” bar in New York City’s East Village neighborhood. Dingaling ably walks the fine line (on Avenue C) between blasé and boisterous – fostering that “kinetic feeling” where just about anything can happen…

Dingaling Sign

Dingaling NYC

The provocative red-lit room provides some of the same “cultural touchstones” as their sister spot, Kind Regards over on Ludlow Street (both backed by co-founders Michael Bray and Noble Harris). The difference is Dingaling’s folk-Americana flair unites with risqué black-and-white images by Japanese street photographer Daidō Moriyama and a topless 1950’s mannequin.

Dingaling NYC Bar

Dingaling NYC Bar

“It wouldn’t feel out of place for a late-night party spot with the misnomer ‘Dingaling’ to be found in one of those imaged-back alleyway dives,” Bray mentions. “It seemed perfect for the off-kilter folk Americana vibe we were working on.”

Dingaling is a throwback to the good ol’ days with John Waters’ notion of good bad taste, namely “to understand bad taste one must have very good taste.” Random thrifted finds from nearby antique stores and other indie shops line the whitewashed brick walls and center bar buildout that resembles your ‘pa’s old-school basement theater concession stand – popping ice pellets for frozen daiquiris instead of popcorn kernels.

Dingaling NYC Interior

Dingaling NYC Interior

Food options (off the light-box menu) include takes on typical junk food like loaded Vegan Nachos and hunky hot dog riffs – enter the Honolulu Dog, with pickled pineapples, creamy teriyaki sauce, “ding” sauce, pickled onions, smoked paprika, green onions, and salt-n-vinegar chips. Items ideal for the special hunger that only comes with drinking the following triple ‘tail variations and so-called signatures by Harris who spearheads the bar program.

Dingaling NYC Menu

Dingaling NYC Menu

Here’s what our host Noble Harris has to offer (and say).

  • NEGRONIS(ISH?)
    • Traditional: equal-parts gin, vermouth rosso, and Campari
    • Tropical: a “threesome” of Solera rum, white rum, and aged rum, combined with coconut fat-washed Campari and banana liqueur. “The fun part comes from the coconut-fat washed Campari. It makes the Campari semi-sweet and a little less harsh in bitterness with the fatty flavor.”
    • Mexican Coffee: a maturation of mezcal, coffee-infused Cynar, and Campari. “While Cynar and coffee are both normally bitter ingredients, they play together to feel slightly sweeter. The coffee-infused Cynar is really easy to make at home and just involves leaving about 8 oz. of coffee beans in a bottle of Cynar, soaking overnight.”
  • MARG’S
    • Traditional
    • Spicy
    • Blended Fruity: “fruit of the day” (like blood orange or pomegranate) plus Tequila, ‘lil’ lime juice, and agave sweetener. “It’s insanely easy to throw chopped-up fruit, lime, sugar, [pebble] ice, and booze into a big blender and then walk away to host a party.”
  • DAIQUIRIS
    • Traditional
    • Hemingway (that’s with maraschino liqueur and grapefruit juice)
    • Blended Banana Bread: a blend of rums blended with fresh lime juice, cinna-vanilla syrup, and one-half ripe banana. “It was the first drink that came to mind, and the use of blenders behind the bar which is a core part of the house party vibe”

Signatures:

  • A normal “BLOODY MARY [but] AT NIGHT” with vodka, tomato juice, celery bitters, and a “spicy, sour, salty” combo of Worcestershire, tabasco, and kimchi base. “If you want one at 1:30am on the dance floor, there’s nothing wrong with that.”
  • The classic-ish “GRASSHOPPER” with vodka, green chartreuse, chocolate and mint liqueurs, and oat milk. “This drink tastes like a mint chocolate milkshake even when shaken, so we figured since we have the blenders, we might as well make it feel like a milkshake too.”
  • FANCY DRINK BUT BLENDED” with mezcal, yellow chartreuse, coconut-infused Campari, and real pineapple juice. “The secret for an even blend is to use crushed ice.”

Cocktail ingredients are simple and fresh (with all elements made in-house), and used cross-functionally with select food offerings. “We use a bit of [vegan] kimchi and a dash of Korean BBQ sauce in our ‘Bloody Mary at Night.’ Both of these items are featured in the K-Pop Dog which we wanted the Bloody Mary to have a similar flavor profile,” Harris adds. All pickling juices derive from the ‘dog toppings, such as pickled onion, cornichon, pepperoncini and jalapeño peppers.

Pairing wise: Harris suggests the “Fancy Drink but Blended” drink and the Honolulu Dog – admitting both items blend sweet and tart in a fun way.

Dingaling NYC Exterior

Dingaling NYC Exterior

You see, Dingaling opened as a complete sit-down cocktail bar with limited capacity in March 2021. “It allowed us to build genuine one-on-one relationships with the neighborhood [residents],” Bray remarks. It wasn’t what they intended amid a pandemic; however, the result was worth the ride… “by the time restrictions were lifted, word had gotten around and we [were] slammed from the start.” Luckily the team had already gotten their feet wet enough for a full house (party). “Throwing a house party is a no-brainer [for us]. We like to party! We love bringing together people in a small room. Bingo!” he expresses.

Dingaling NYC Exterior Seating

Dingaling NYC Exterior Seating

What’s next for them is coming early next year, and it smells like a neighborhood bistro called Bongos, on Orchard and Broome Streets. “We’re really excited to feed the Lower East Side and bring some of that dinner party vibe into what we do,” Bray closes.

Banana Bread Daiquiri

Banana Bread Daiquiri

Banana Bread Daiquiri 

Ingredients:

  • 2 oz. House Rum Blend
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Cinnamon-Vanilla Syrup
  • Ripe Banana Half, “or brown banana from the freezer – just like with real banana bread… the funkier the better!” Harris shares.
  • Pineapple Leaf
  • Ground Cinnamon

Preparation: In a blender, combine the listed ingredients above with pebble ice. Serve in a double rocks glass with a pineapple leaf garnish and a dash of ground cinnamon.

“Blending with pebble ice is important for all our blended drinks,” he states.

The post Dingaling, NYC’s New Irreverent Bar in the East Village appeared first on Chilled Magazine.

Source: Mixology News

Get To Know Chilled 100 Member Keyatta Mincey-Parker

By | Mixology News

Chilled 100 Member - Keyatta Mincey-Parker, featured image

Based in Atlanta, GA Keyatta Miney-Parker is a talented bartender who has been making waves with her incredible cocktails.

She’s placed in multiple competitions and had her work shared across a range of platforms. We reached out to learn more about her career and where she draws inspiration.

Chilled 100 Member - Keyatta Mincey-Parker

Chilled 100 Member – Keyatta Mincey-Parker

What inspired you to become a bartender?

In all honesty, it was the next step where I was working at the time, I had just come back from maternity leave and my GM thought I would be great at it. I got into studying more and craft bartending later in 2008, I grow to love it and fell in love again in 2015 after my first article came out about 5 African American women in the Atlanta bar scene. It changed everything.

Tell us about your background.

I am the child of an American mom and an African dad, I promise you this was not the life they dreamed for me, but in time my mom sees the impact I have and is happy I am doing what I love my way. I grew up in Liberia as well as Atlanta, worked in hospitality for most of my life, began bartending after my daughter was born, ran bar programs at Marriott, Serpas, and 5 Church just to name a few. Competed in serval competitions, placed in the 2020 class of Most Imaginative Bartender for Bombay Sapphire and now I currently own and operate a non-profit bartender’s community garden

Where do you tend bar now? 

I have a few corporate clients I do zooms and team-building classes for and a few private events for clients, but mainly I’m focused on managing and running the garden

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

I think it’s more what has influenced me, and that is my culture as a Liberian and Southern woman, I draw on that a lot in creating.

A mentor, a parent, a fellow bartender, and why?

I’ve had a few people who have mentored me in my career Eric Simpinks, Garland Raiford, Navarro Carr, Charles Gilbert, I also find it funny that they are all men, but I am grateful to them for them investing in me.

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

Your palate is personal, never let anyone shame you out of what you like, but also be open to trying new things.

What is your favorite ingredient right now and why How do you go about creating a new cocktail?

I have been working with more and more things from the garden, so fresh herbs, drying them out for garnishes, infusing oils, or creating teas and tisanes. Earlier in my career, I use to dream about what the cocktail would look like and figure out the ingredients from that, now I get inspiration for everything around me, from things in the garden, my home, my friends…. everywhere.

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

My process varies, there are times when it’s simple and times when it’s complicated.

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

I do like the reverse dry shaking technique with egg white cocktails, and I love shaking with a lot of ice.

Where do you see the bartending/cocktail culture headed?

I see a shift for sure, I just hope the old heads can mentor and encourage a new movement or we may lose out on talent. I am definitely doing my part, I want to make sure when I get old, I can still get a great cocktail.

The post Get To Know Chilled 100 Member Keyatta Mincey-Parker appeared first on Chilled Magazine.

Source: Mixology News

6 Cocktails That Prove You Need To Have Pelinkovac and Orahovac On Your Menu

By | Mixology News

Worldwide Libations Pelinkovac and Orahovac, featured image

For generations Pelinkovac and Orahovac were Croatian traditional spirits served neat, but these two unique flavors offer depth and creative flair to modern cocktails.

Using a centuries-old recipe, Pelinkovac liqueur is similar in profile to amaro. The spirit is made with a blend of aromatic herbs and herbal extracts and has a dominant, slightly bitter flavor from wormwood. It can be used in the same way as amaro in cocktails and adds an interesting and complex depth of flavor.

Made from selected green walnuts from an area off the Dalmatian Coast of Croatia, Orahovac was originally used for its health benefits as a digestive aid and as help for the liver and blood. Green walnuts are macerated in alcohol and led to age before being filtered and mixed with a set amount of water, sugar, and more alcohol to create a rich, slightly tart liqueur. The recipe used by Maraska was passed down by local farmers, and has a mild profile with exotic notes of nuts and herbs. In cocktail making, it offers an interesting alternative to sweet vermouth and would be a fantastic addition to a classic Manhattan or Martinez.

Pineapple Express

Pineapple Express

Pineapple Express

Ingredients:

  • 1 1/2 oz. Rosemary-Infused Cristalino Tequila
  • 1 oz. Pelinkovac
  • 3/4 oz. Lime Juice
  • 3/4 oz. Simple Syrup (1:1, sugar:water)
  • 3/4 oz. Fresh Pineapple Juice
  • small pinch of salt

Preparation: Combine all of the ingredients in a mixing tin filled with ice and shake until chilled. Strain into a double Old-Fashioned glass over one large ice cube. Garnish with a rosemary sprig.


The Turnbuckle

The Turnbuckle

The Turnbuckle

Ingredients:

  • 1 oz. Pelinkovac
  • 3/4 oz. Tiki Lovers Dark Rum
  • 3/4 oz. lemon juice
  • 1/2 oz. passionfruit syrup
  • 1/4 oz. orgeat

Preparation: Combine all the ingredients in a mixing tin filled with crushed ice and shake until chilled. Pour contents of shaker into a double Old-Fashioned glass or tropical tiki glass. Garnish with an orchid and a mint bouquet


North Country

North Country

North Country

Ingredients:

  • 2 oz. Pelinkovac
  • 3/4 oz. Bonded Apple Brandy
  • 1/2 oz. Ice Cider (desert wine)
  • 1 dash The Bitter Truth Orange Bitters

Preparation: Combine all of the ingredients in a mixing glass and stir until chilled.  Strain into a chilled coupe glass. Garnish with a lemon peel.


Kicked Up Coffee

Kicked Up Coffee

Kicked Up Coffee

Ingredients:

  • 1/2 oz. Maraska Orahovac Walnut liqueur
  • 1 oz. Chocolate Liqueur
  • 1/2 oz. Coffee Liqueur
  • 6 oz. Coffee
  • 1/4 oz. simple syrup

Preparation: Can serve hot or cold; Cold – Add all ingredients into a shaker with ice and shake for 10-15 seconds, Strain into martini glass or serve on the rocks. Hot – add all ingredients into large coffee cup (excluding coffee) and stir. Add coffee. Garnish: Top with whip cream and cocoa powder


Croatian Manhattan

Croatian Manhattan

Croatian Manhattan

Ingredients:

  • 2 oz. Ruddell’s Mill Bourbon
  • 1 oz. Maraska Orahovac Walnut Liqueur
  • 2 dashes The Bitter Truth
  • Aromatic Bitters

Preparations: Combine all ingredients over ice and stir. Strain into coupe glass. Variations: sub The Bitter Truth Jerry Thomas Bitters or Bogarts Bitters. Glass and Garnish: Coupe glass and garnish with Maraska Cherry.


Santa’s Little Helper

Santa’s Little Helper

Santa’s Little Helper

Ingredients:

  • 1 oz. Ruddell’s Mill Rye
  • 1 oz. Maraska Orahovac Walnut Liqueur
  • 1 oz. Irish Cream
  • 1/4 oz. Maple Syrup

Preparations: Combine all ingredients into a shaker filled with ice and shake vigorously. Strain into a martini glass. Glass and Garnish: Coupe or Martini and garnish with fresh nutmeg.

The post 6 Cocktails That Prove You Need To Have Pelinkovac and Orahovac On Your Menu appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Screwdriver Day With NEFT Vodka’s Ultimate Screwdriver

By | Mixology News

NEFT Ultimate Screwdriver, featured image

Make celebrating National Screwdriver Day simple and delicious with ultra-premium NEFT Vodka.

When it comes to a Screwdriver, quality is critical. For such a simple drink upping the anti with freshly squeezed juice, good quality vodka and a dash or two of bitters makes all the difference.

One of our top choices when making a Screwdriver is NEFT Vodka, a stunning expression made in Austria. The line uses a proprietary blend of Old World rye grains, each carefully selected for their soft and mild profiles, and pure Austrian spring water that had been filtered for thousand of years over slate and granite far beneath the Rhaetian Alps to the Rhein river where it is sourced. The simple ingredients are distilled slowly and gently resulting in a smooth, rich vodka with a hint of natural sweetness.

NEFT has won countless awards and is quickly become a bar staple for both its quality and its stand out appearance. Rather than a standard glass bottle, NEFT is packaged in one-of-a-kind barrel containers, resembling that of a small oil drum. Designed by co-founder Ekaterina Kuzmina, pays homage to her deep family roots in the petroleum industry and the sacrifices made by the Siberian oil workers. With functionally in mind, the barrel is unbreakable, portable and made of tin and aluminum, making it more recyclable than glass and carrying a smaller carbon footprint.

In addition, the unique packaging allows you to take your vodka where glass isn’t advised (think the beach, backpacking, and in a suitcase), but also keeps the chilled spirit cold for up to six hours. Which means if you forget to stick it back in a cooler on a busy night behind the bar, it’ll still be cold the next time you want to mix up a perfect drink.

Mix up a screwdriver of your own and for a limited time, grab one of NEFT’s Holiday barrels with a $5 off discount. This Limited Edition NEFT Barrel was designed by their Chief Creative Officer, who has previously worked on projects for Oprah and The Beastie Boys.

NEFT Ultimate Screwdriver

NEFT Ultimate Screwdriver

NEFT Ultimate Screwdriver

Ingredients:

  • 1 1/2 oz. NEFT Ultra-Premium Vodka
  • 1 1/2 oz. Orange Juice
  • 1 dash Aromatic Bitters
  • 1 dash Cherry Bitters

Preparation: Add all ingredients in to a Collins glass and stir. Garnish with an orange slice.

The post Celebrate National Screwdriver Day With NEFT Vodka’s Ultimate Screwdriver appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week: The Midori Sour

By | Mixology News

Mizu Midori Sour, featured image

Cure the Monday blues with a fresh and floral Midori Sour created by Bar Manager Ed Parowski.

Created for the program of Charlotte, North Carolina based Mizu, the Midori Sour is a stunning cocktail that challenges Midori’s reputation as an overly sweet club drink.

The two main flavors within this cocktail both hail from Japan: muskmelon and yuzu. Parowski notes that he uses both yuzu juice and Fever Tree Yuzu soda to help capture the full flavors of the fruit. Most bottled yuzu fails to highlight the distinctive notes from the peel, which makes the blend of the two ingredients important.

Midori Sour

Mizu Midori Sour

Mizu Midori Sour

Created by Bar Manager Ed Parowski, image by Andrew Cebulka

Ingredients:

  • 1 1/2 oz. Preferred choice of vodka
  • 1/2 oz. Midori melon liqueur
  • 3/4 oz. fresh pineapple juice
  • 1/4 oz. yuzu juice (bottled)
  • Fever Tree yuzu-lime soda
  • cherry for garnish (Amarena Toschi or Luxardo)

Preparation: Stir together vodka, Midori melon liqueur, pineapple juice, and yuzu juice in a tall Collins glass with ice. Top with Fever Tree yuzu-lime soda. Garnish with cherry.

The post Drink of the Week: The Midori Sour appeared first on Chilled Magazine.

Source: Mixology News

Get Ready For National Screwdriver Day With Broken Shed Vodka

By | Mixology News

Broken Screw, featured image

Are you ready for National Screwdriver Day tomorrow?

For such a simple cocktail, having the best possible ingredients is essential. That’s why one of our favorite options is fresh juiced oranges and Broken Shed Vodka.

Made from locally sourced whey and water from two different sources in New Zealand. Broken Shed makes a three-times distilled Vodka that’s as smooth and pure as the 15,000-year-old mineral-rich aquifer it comes from. One of the many things we love about Broken Shed is its commitment to sustainability. The whey they use for their vodka is normally considered a waste product in the dairy industry and often ends up in water streams. Here, it finds a new life as a delicious and naturally sweet vodka.

Broken Screw

Broken Screw

Broken Screw

Ingredients:

  • 2 oz. Broken Shed Vodka
  • 4 oz. Fresh Orange Juice
  • Garnish: Orange Wedge

Preparation: Add four ice cubes to a Highball glass, then pour in the Broken Shed Vodka and orange juice. Garnish with the orange wedge.

The post Get Ready For National Screwdriver Day With Broken Shed Vodka appeared first on Chilled Magazine.

Source: Mixology News