January 2022

Each year Monin undergoes a long and judicious process of determining which flavor will be the annual “IT” trend.

This year, the clear winner as the 2022 Flavor of the Year is Passion Fruit. 

This brightly colored, tart-flavored ingredient offers a micro-escape reminiscent of a tropical getaway. It is the perfect complement to all types of beverages and food recipes. If you are hoping to appeal to those adventurous bar guests, Passion Fruit fits right into what’s trending behind the bar.

According to Monin, here’s some of the many reasons why Passion Fruit will be the IT ingredient in cocktails this year: 

Just Outside the Ordinary: Passion Fruit is approachable yet exciting and comforting but with an intriguing kick—the safe adventure consumers are craving. 

The Functional Evolution: Antioxidant-rich Passion Fruit meets the overwhelming desire from customers to enjoy what they consume AND realize a benefit from it. 

Enchanting Experiences: From exotic, international flavors, like Passion Fruit, and fragrant florals to smoked cocktails, innovative ice cubes and unexpected garnishes, there are many ways to add excitement and uniqueness to your drink menu, without overcomplicating it. 

Beyond the Bean: Café patrons are now looking to order more than house brews and lattes from their coffeehouse. There’s a noticeable shift happening in coffee culture, and operators are challenged with revitalizing their offerings with things like tropical smoothies and fruity boba tea. 

Blast from the Past: Sentiment around nostalgia continues to evolve, especially post-pandemic. As a result, ‘classic with a twist’ is a MUST for cocktail menus in ‘22. Retro cocktails are making a serious comeback but are being revitalized with innovative flavors like Passion Fruit, funky vessels, and innovative garnishes. 

Passion Fruit FUN facts: 

• Passion Fruit in drinks and food has grown 20 percent over the past four years on United States menus.  
• In 2022, Datassentials projects Passion Fruit to be on nearly 15 percent of menus.  

• 67 percent of consumers indicated they would like to try a beverage featuring Passion Fruit flavor. 

Red Tea Toddy

Ingredients: 

• 3/4 oz. Monin Red Passion Fruit Syrup 
• 1 1/2 oz. rye whiskey 
• 1/2 oz. Cointreau Liqueur 
• 2 dashes Angostura bitters 
• 4 oz. spicey Masala Chai Tea 
• 1 lemon wedge 

Preparation: Fill serving glass full of hot water to warm glass. Discard hot water and pour ingredients into glass in order listed. Stir gently and garnish with passion fruit shell, cinnamon stick, and star anise.  

Passion Fruit Fizz

Ingredients: 

• 2 pumps Monin Passion Fruit Concentrated Flavor 
• 1/2 oz. Monin Orange Spritz syrup 
• 1/2 oz. fresh lime juice 
• 4 oz. premium grapefruit soda 

Preparation: build over ice, stir gently. Add garnish.

The post Flavor of the Year: Passion Fruit appeared first on Chilled Magazine.

Source: Mixology News

The post Get to Know Chilled 100 Bartender Rich Williams appeared first on Chilled Magazine.

Source: Mixology News

The post Try Windsor Black Cherry Whisky in your next Manhattan appeared first on Chilled Magazine.

Source: Mixology News

Lyre’s invited five of today’s top bartenders from our Chilled 100 Bartenders group to create their best booze-free cocktails using Lyre’s exquisite range of expertly crafted non-alcoholics spirits.  

With a choice in mind, Lyre’s provides an alternative for those who don’t wish to imbibe alcohol and ensure that everyone can enjoy sober socializing, while not sacrificing taste in cocktails and social experiences.  As we know, options are important and offering a choice of Low- or No-ABV cocktails on today’s drink menus are a must. So, we asked our Chilled 100 bartenders to create some great tasting, Low and No-ABV cocktails to inspire other bartenders everywhere.

Ana Gonzalez

Ana Gonzalez, head bartender at Shelter in Brooklyn created two cocktails both using Lyre’s newly launched agave, non-alcoholic spirits.  

Take a break

Ingredients:  

• 1 1/2 oz. Lyre’s Agave Blanco  
• 3/4 oz. Lyre’s Italian Spritz 
• 1/2 oz. lime juice 

Preparation: Muddle three raspberries in a tin. Do a gentle shake just to mix the ingredients. Double strain into glass and top with ginger beer. Garnish with raspberry and mint.  

Tiki-Taka

Ingredients:  

•  3 oz. Lyre’s Agave Reserva  
• 3/4 oz. orange juice
• 3/4 oz. homemade orgeat* 
• Orange bitters 
• Orange zest (for garnish) 

Preparation: Build ingredients in a Highball glass with crushed ice, swizzle to mix. Add orange zest to elevate flavor. Garnish with orange zest and dry orange. *orgeat: Place 250grams almonds in a pot and add 600ml hot water to cover, let sit for 2 hours. Blend with 1 tsp orange flower water and 1 oz. over proof rum. Strain through cheesecloth and place the resulting almond milk.

The post The Chilled 100 and Lyre’s No-ABV Cocktail Series appeared first on Chilled Magazine.

Source: Mixology News

In the limelight this week is shiso-infused vodka

Our spotlight ingredient that transforms the ShisoFine cocktail created by the beverage team at Tree Bar & Lounge Las Vegas.  

The transformative drink incorporates shiso-infused vodka, shiso leaf, and Thai basil syrup that is churned through crushed ice with apple and lime juices and finished with a drizzle of crème de cassis, served long. 

Shiso is a trending-right-now, delicate Asian herb with slightly fuzzy leaves and an almost minty-like flavor. When infusing shiso in a spirit use about 20 fresh shiso leaves (save a few for garnishing your cocktail). Shiso also works well when infused in gin. Just remember quality spirits work best with infusions.

ShisoFine

Ingredients: 

• 1 oz. Shiso-leaf infused vodka* 
• 1/2 oz. Crème de Pêche  
• 1/2 oz. lime juice 
• 1 1/2 oz. apple juice 
• 1/2 oz. Thai basil syrup 
• 1/4 oz. Crème de Cassis 

Preparation: Pour first five ingredients and churn with half crushed ice. Top with remaining crushed ice in a Highball glass. Garnish with shiso leaf and drizzle of Crème de Cassis.  

Shiso-Infused Vodka 

Ingredients: 

• 1 bottle quality vodka 
• 20 fresh shiso leaves (plus 1-2 for garnish) 

Preparation: Combine vodka and shiso in a large bowl or jar. Cover, and let stand overnight at room temperature. Strain into a pitcher or bottle and discard shiso.  

About Tree Bar & Lounge, SUSHISAMBA Vegas

After over a decade of success in Las Vegas, SUSHISAMBA reinvents the guest experience with the newly opened Tree Bar & Lounge. Drawing inspiration from SUSHISAMBA London Tree Bar, the 1,500 square-foot oasis seamlessly blends with the location’s dramatic structure, swirling ribbons, and graffiti art. Featuring an ‘ancient banyan tree’ with an illuminated orange leaf canopy, Tree Bar is clad in warm, leather furniture, richly textured stones, tropical wood, and custom light fixtures. Led by Corporate Chef John Um and Executive Chef Joel Versola, Tree Bar features exclusive new dishes and specialty cocktails alongside SUSHISAMBA’s regular favorites.

The post Shiso Infused Vodka appeared first on Chilled Magazine.

Source: Mixology News

Dorinda Medley is an American Entrepreneur most known for her cast appearance on The Real Housewives of New York City.

She was born in the Berkshires of Massachusetts, and later moved to New York City after graduating college. The Big Apple had a lot of change in store for young Medley. There, she worked in the showrooms of Liz Claiborne and met her first love. Her romance drew her to London where she started a family and her own cashmere company, DCL Cashmere. Many high-profile London clients like Princess Diana and Joan Collins became acquaintances, and soon, Medley left her mark on London society. 

Dorinda always directs her energy and focus into her home, family and friends, church, social engagements, and love for pop culture. In 2019, Dorinda reignited her passion for teaching aerobics, creating, and touring with her interactive workout class Dorobics.  She continuously gives back to her favorite charitable organizations like Ali Forney Center, Born This Way Foundation, Prevention, Joy. J Initiative, Ronald McDonald House, NYLovesKids.org and Gabrielle’s Angel Foundation. 

Dorinda’s passion for entertaining was deeply enhanced with the purchase of Blue Stone Manor, a nine-bedroom Stanford White estate in her native Great Barrington. With a recent flood at the estate, Dorinda was forced to renovate and restore the historic property to get it back to its former glory. The estate’s revival inspired the creation of a wheated bourbon handcrafted to be exceptionally smooth with a deep and rich character. Its name, Bluestone Manor Bourbon. 

Nothing gives Dorinda more pleasure than a weekend or holiday spent with great company, home-cooked meals, and the festive, personal touches she is known for. She enjoys the theater, the beach, the mountains, fabulous parties, a great Dirty Martini, and all types of fashion—both high-end and high-street—and considers all her pieces collector’s items. 

Chilled had the opportunity to chat with Dorinda about her upcoming projects, launching her own bourbon, and her killer, fully stocked home bar.  

Tell us about the projects you are working on. 

I’ve had a very busy year. I finished my book Make it Nice with Simon and Schuster, released Bluestone Manor candle in four scents, and am currently working on a winter solstice scent for Christmas in 2022. Of course, the crown jewel, Bluestone Manor Bourbon launched right before the holidays, which I am so very proud of. This project is something I have been working on for a while and it is finally here, and everything I hoped it would be.  

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

On Sundays I turn off all my devices and just enjoy being in my house. I cook for my family and try to brainstorm “what’s next?” for Dorinda Medley in terms of business, health, and spirituality.  

Any favorite bars? 

I love going to the Bemelmen’s Bar at the Carlyle hotel before it gets too crowded. It’s a great way to end the day. 

Favorite drink? 

My favorite drink right now is the FontLeroy made with Bluestone Manor Bourbon

Do you prepare drinks at home? 

Of course! I have a beautiful classic bar filled with shakers, jiggers and basically all the tools that you use to make a drink.  I have crystal decanters that I love to use and use craft and small batched mixers. 

What is it stocked with? 

Bluestone Manor Bourbon, Casa Dragones Tequila, Grey Goose Vodka, Louis XIII, St-Germaine, Mount Rigi Flavor of the Alps, Grenadine, Bitters, Fever-Tree sodas and tonics.  

Have you ever been a bartender?  

No, my mother wouldn’t let me! 

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

Jane Goodall (Alive) 

Ruth Bader Ginsberg (no longer with us)

The post Chillin’ With Dorinda Medley appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Hot Buttered Rum Day with our Drink of the Week.

This is the keto-lover’s cocktail that warms your spirits with a comforting lump of butter mixed with hot rum and seasonal spices.

BACARDÍ Hot Buttered Rum

Ingredients:

• 2 oz. BACARDÍ Spiced rum
• 3 oz. hot water
• 1 cinnamon stick
• 1 star anise
• 1/4 heaping teaspoon soft brown sugar
• 1 1/2 Knobs Unsalted Butter

Preparation: Combine all ingredients in a saucepan on the stovetop over medium heat. Stir continuously until the sugar dissolves. After the sugar dissolves, simmer for 5-10 minutes to infuse all flavors. Pour mixture into a serving vessel and serve in individual glass mugs. Garnish with a cinnamon stick and lemon wheel.

The post Happy Hot Buttered Rum Day appeared first on Chilled Magazine.

Source: Mixology News

Kicking off Irish Coffee Week with this Great Recipe!

January 16th kicks off National Irish Coffee Week! Celebrate one of our favorite spirited holidays with a piping hot cup of coffee and a boozy twist. Give this recipe a mix.  

Redbreast Irish Coffee 

Ingredients: 

• 2 parts Redbreast 12-Year 
• 1 part demerara syrup 
• Bold espresso shot 
• Fresh whipped cream 
• Whole nutmeg 

Preparation: Add Redbreast and demerara syrup into a small shaker tin. Add boiling water into an Irish Coffee mug to heat it and rest the tin into the mug. Add the heavy cream to a separate shaker and dry shake until the cream thickens. Discard the water from the mug, add the warm whiskey-syrup mixture, and fill with boiling water to about 1 inch below the rim of the glass. Pour the espresso shot into the glass and top with the thickened cream. Top with a dusting of freshly grated nutmeg. 

The post Drink of the Week: Irish Coffee appeared first on Chilled Magazine.

Source: Mixology News

Predicting Bartending Trends with Beverage Director Ivo Diaz

Casa Ora in Williamsburg is a refined, farm-to-table Venezuelan-American restaurant serving elevated takes on traditional plates and modern cocktails in the heart of Brooklyn (148 Meserole Street). 

Since opening, Casa Ora has been recognized as the only Venezuelan restaurant to ever receive a Michelin Plate, showcasing the quality of their innovative cooking and the diversity of Venezuelan cuisine. 

The cocktail program, developed by Ivo Diaz, who has years of experience consulting on top beverage menus throughout the city, leans heavily into tequila, mezcal, and rum-based drinks. Guests are transported, with one sip, to the chilly Andes Mountains, envision the subtropical grasslands of the Llanos, and experience the tropical beaches of Cayo Madrisqui via ingredients like passionfruit, tamarind, coconut, and papelón. 

When asked for his favorite, Ivo will point guests toward Caracas Caracas—made with Santa Teresa Rum, chocolate bitters, papelón—a twist on an Old Fashioned made from only Venezuelan ingredients or the Caribbean Queen—made with dark rum, cinnamon, clove, pineapple, and lemon.  

We asked Ivo which bartending trends he predicts will be hot this year. Here’s what he had to say. 

Return to the classics: I prefer mixing and offering classic cocktails with really unique flavor profiles and mouth feels.  

Cocktails with a Taste of Terrior: Our main goal is to bring joy to everyone experiencing our cuisine and beverages. For those trying Venezuelan flavors for the first time, I hope to bring to light the beauty and diversity of Venezuelan ingredients. For example, our Caracas Caracas cocktail (which includes Santa Teresa Rum, chocolate bitters, and papelón), is a great way to experience a little taste of Venezuela; it’s a twist on an Old Fashioned, made from only Venezuelan ingredients.   

A Focus on Education: ALL bartenders, new and seasoned, should expand their liquor knowledge: know how liquors are produced and how the environment creates each liquor’s particular flavor (e.g., mezcal). 

Innovative Ingredients: Creative infusions, and house made syrups using fresh juices and tailoring the flavor profile of your drinks with creative ingredients. (e.g. teas or peppers infused in liquor, infusing sugar syrups with herbs and spices, etc.). Coming up with creative and unique ideas: Bartenders will pay attention to what makes a bar special, and create cocktails with a purpose, and understand the bar concept more deeply than just its “theme.”  

Return to Basic Techniques: Meticulous techniques, like an Old Fashioned is made with 20-25 stirring rotations, whereas a Manhattan is made with 70-80 rotations. Using water as an important ingredient in every cocktail. It’s important to learn how much water each cocktail needs. Smoking and the use of nitrogen bubbles will continue to grow as a trend.  

Building a Bartending Team: Bartending will continue to become collaborative. Build up a great bar team that creates consistent recipes and maintains the quality of the products being served. 

Authentic Experiences: Bar-goers will continue to seek authentic experiences. Casa Ora is an upscale Venezuelan-American restaurant owned and operated by myself, my wife (Rachel Diaz Pirard), and my mother (Isbelis Diaz). Our aim is to showcase the quality and diversity of Venezuelan cuisine in new ways through innovative recipes inspired by family. The restaurant is named for our three-year-old daughter Ora, who can often be found welcoming guests into her “house” when she’s stopping by for a post-school snack.  

Casa Ora’s elegant comfort food is crafted to showcase the beauty and complexity of Venezuela, which has been overshadowed by dictatorship and humanitarian crisis for over two decades. To support their community and heritage, the team is dedicated to continuously donating a portion of revenue to Fe y Alegria, a nonprofit that supports Venezuelan families forced to seek refuge due to a lack of basic human resources including education, food, and healthcare. 

The post Beverage Director Ivo Diaz Talks Trends in Bartending appeared first on Chilled Magazine.

Source: Mixology News

In the limelight this week is quince syrup as our spotlight ingredient

  Charleston, South Carolina’s HERD Provisions, beverage director Jules created the Green Cabin cocktail using Laird’s Applejack, Amaro Sfumato, Dolin Rouge and a house made quince syrup. The real attention grabber is a piping of sandalwood smoke which lends a delicate, woodsy aroma. The cocktail is a creative play on the ever-so-classic Black Manhattan and a perfect wintery cocktail. 

The Applejack was the obvious choice for a base liquor. Schneider describes it as, “walking a fine line between being a delicate apple Brandy, but with enough bite to substitute in a classic whisky drink. There is no alcohol in existence more American than apple brandy.” The “oddball” in the cocktail is the inclusion of Amaro Sfumato, which Schneider says is a well-rounded smoky, earthy, and indescribably unctuous spirit perfect for the occasion.  Dolin rouge is a classic vermouth that needs no introduction.  “It’s simply there to round out the possibly offensive flavors of the Sfumato,” he explains.   

Then there’s the lovely spiced quince syrup. A relative of apples and pears, quince as a fruit is hardy, tart, and hardly edible. That is, until you cook them, which Schneider says draws out all the lovely sugars they’ve been hiding. In fact, the word marmalade derives from “marmelo the Portuguese name for this fruit.  “We cook the quince down with a bit of cinnamon and clove to make the syrup for this beverage.” 

We asked Jules for tips and tricks on mixing with quince.  

Start with a paste: Our quince syrup is made from a pre-made paste. This is easily produced by cooking down raw quince fruit with sugar and either water or lemon juice. This method rids you of the bitterness associated with the raw fruit that is too tough and astringent to eat before cooking. We combine this paste with vanilla paste, cinnamon, and clove that gets simmered in a 1:1 simple syrup before being strained for use in cocktails. 

Always cook quince: When it comes to mixing quince in cocktails, the first thing to keep in mind is never to use the raw fruit. It works beautifully as a pear substitute making it best friends with rich brown liquors like bourbon, brandy, and dark rums. Baking spices help to bring everything together, however, you can avoid these and opt for something lighter using lemon juice and an herbal liqueur like St-Germain or a nice dry curacao.  

Make a syrup: A syrup or tincture is the best method for incorporating quince into your cocktails. 

Seasonal flavors: The fall and winter seasons are a perfect time for mixing with quince. Since quince is so closely related to apple and pear, it would pair well with what goes with these fruits.  Vanilla, cinnamon, almond, lemon, honey, cranberry, and pomegranate are natural friends with the fruit. Even a ginger, orange, or a nice dark chocolate can happily hang out with quince.
 

Green Cabin 

Ingredients: 

• 1 1/2 oz. Laird’s Applejack 
• 1/2 oz. Amaro Sfumato Rabarbaro 
• 3/4 oz.  Dolin Rouge Vermouth 
• 1/4 oz. quince syrup* 

Preparation: Chill coupe glass. Combine ingredients in a shaker, add ice, stir 20 times. Strain cocktail in couple glass. Use an edible bubble mixture in combo with a smoke gun to create smoke bubble, or just light a piece of sandalwood on fire on a plate and cover it with your coupe glass for 30 seconds after it has been chilled. 

QUINCE SYRUP 

Ingredients:

• 48 oz. water 
• 10 oz. quince paste 
• 3 lbs. dark brown sugar 
• 4 oz. fresh lemon juice 
• 5 cinnamon sticks 
• 3 star anise pods 
• 1 tsp. allspice 
• 1/2 tsp. clove 

Preparation: Toast spices in a saucepan over medium heat for 90 seconds or until fragrant.  Add water, sugar, and quince paste.  Bring mixture to a boil, then reduce to a simmer.  Let simmer 15 minutes then remove from heat and allow to cool.  Add lemon juice and stir vigorously.  Strain mixture and store in fridge. 

The post Quince Syrup appeared first on Chilled Magazine.

Source: Mixology News