January 2022

In the Spring of 2021, two long-time friends Andy Paxson and Dave Gibbs merged their expertise and knowledge to bring something fresh to LA’s buzzing Beverly Grove district.

The duo demonstrated superb collaborative ability in the past with their esteemed Sherman Oaks restaurant, Sushi Note, so it only made sense for the new project to reach new heights. Their vision was an intimate location where guests could enjoy and learn about wine from across the globe. They sought to transform the typical wine bar experience into something more approachable for both avid wine enthusiasts and novices. It wasn’t long until their concept materialized in the form of a 450 square-foot space they named “Melanie Wine Bar.”

Melanie Wine Bar Entrance

Melanie’s old school decor creates an elevated atmosphere for guests. The bar is adorned with nostalgic memorabilia like vintage photos, books, tennis racquets, and mementos of days gone by from Paxson and Gibbs’ personal archive. Other elements of the ambience include vintage wine bottles fashioned on steel pipped shelves, dimly lit Edison blubs, and votive candles.

Melanie Wine Bar Interior

The title of the joint was inspired by Paxson’s wife whom, together with Gibbs’ wife, helped convince the two men to join forces in the early days of their careers. Recalling his reasoning, Paxson explained “I named the wine bar after my wife so there is a tip of the cap to the love of family and to that unique role in our restaurant world that is solely held by the spouse of a restaurateur.” Their unconditional support systems and persistency in the industry construct the backbone of establishments like Melanie Wine Bar.

Melanie Wine Bar Pairings

At Melanie, guests are dared to channel their adventurous selves and try new varietals from both unfamiliar and well-known wine regions. Dave Gibbs, a wine industry veteran, worked with Wine Consultant Shane Lopez from Augustine Wine Bar to develop Melanie’s wine program. The opening menu consists of 28 bottles, with an emphasis on wines from France and Italy. Lopez deliberately built the tight wine list to enable a regular rotation of new wineries and varietals.

To complement the revolving “by the glass” wine list, Paxson and Gibbs have tapped the talents of Chef Consultant Dro Dergevorkian (Augustine Wine Bar) to create a small plate menu. By considering strong flavor elements like spices and acids, Dergevorkian pinpoints the absolute best pairings of food and wine. Thanks to him and Melanie’s educated bartenders, guests are in for a learning experience catered to them specifically.

The post Sip and Swirl at Melanie Wine Bar, LA appeared first on Chilled Magazine.

Source: Mixology News

Who says garnishing a Margarita with a salt rim is the only drink that will benefit from a salty pop of flavor?

Vinya

Vinya’s in-house sommelier Allegra Angelo first learned about rimmed glasses in 2014 in San Francisco, inspired by her friend and talented barman, Robert Ferrara. She began experimenting with various salt-rimmed glasses and classic wine combos and has put together some wine rimming tips and different combinations of wine and salts for those looking to play with the flavors of their favorite wines.

The best part—you can sip from either side of the glass, constantly keeping your palette “on its toes” so-to-speak.

Salt Rimmed Wine Glasses

Here are Allegra’s Tips to Wine and Salt-Rim Combos

1. Salt Application: A foam paint brush and a light, neutral-flavored olive oil for rimming. After much embarrassing trial and error. I found that a foam paint brush and olive oil work efficiently for rimming a wine glass. I’ve tried it all: from toothbrushes, to paint brushes, to cut citrus wheels, to lime juice, to lemon juice, to simple syrup, to canola oil… etc.
2. The Technique: Essentially, dip the brush in the olive oil and blot off the excess. Then, make a “Nike swoosh” motion on rim of the glass just once. Then, briskly roll the glass on top of the rim (just like a proper Margarita) and shake off the excess. Pour the wine and… boom!
3. Combinations: Try these flavorful combos. Don’t be afraid to experiment.

• The Classic: Truffle Salt Rim and Champagne
• The Twist: Popcorn Salt Rim and Champagne (or Chablis!)
• The Curious: Spicy Espelette Sugar Rim and Mosel Riesling Kabinett
• The Adventurous: Candied Bacon Rim and Northern Rhône Syrah
• The Intellectual: Fennel Pollen Sugar and High-Brow Sancerre

Allegra Angelo – Sommelier, Vinya

Allegra Angelo

Sommelier, Vinya

From the northeast to the west coast to the southeast, sommelier Allegra Angelo has seemingly lived nine lives and counting, before bringing her love of wine, food, and community to Vinya as their in-house sommelier.

Working in restaurants since she was 15, her love of hospitality began at an early age, but her entrance into to the world of wine didn’t come quite as early. After graduating from Emory University with a B.S. in Biological Anthropology, Allegra decided to further explore her interest in the culinary world by enrolling at the Culinary Institute of America. Never having explored wine or spirits (personally or professionally) it was during this time that she was first introduced to wine. While she wasn’t drinking anything fancy, she learned about the wine drinking experience, understanding how a special glass can transport you to just about anywhere.

During her time at the Culinary Institute, she took an internship at Jean-Georges and eventually was offered the position of a pastry cook where she remained for two years. The restaurant’s head sommelier, Hristo Zisovski, would speak to Allegra about wine during her time there, which sparked her interest in beverage and front-of-the-house operations.

Allegra earned her Advanced Sommelier Certificate from the Court of Master Sommeliers Americas in 2012 and later moved to San Francisco, to grow, learn, and challenge herself as a sommelier and manager. She earned a 2-glass “Best of Award of Excellence” for her program at AQ, and then worked for a high-end wine importer, overseeing the California and New York markets as well as the website and copy. In addition, she created and executed a successful 2-year wine and beauty pop-up called, “Bottlecoat” in partnership with ZaZa Nail Lounge. Tirelessly working to achieve the highest level of knowledge, in her free time, she also was a ghost writer for SommSelect, reporting to well-known sommelier, writer and educator David Lynch.

To date, Allegra has developed more than 20 unique wine and spirit programs across the country and has certainly made her mark on The Magic City, working with local staples including, Mignonette, Stiltsville Fish Bar (James Beard Award-Winning Chef Jeff McInnis) and Café La Trova (Chef Michelle Bernstein). In 2019, Allegra was introduced to Nicholas Garcia who was in-the-midst of concepting Vinya, and the partnership between the two seemed inevitable.

Allegra’s work certainly doesn’t end on the dining room floor; she has worked wine harvests in Burgundy, Tuscany, and Spain and was the 2016 winner of TopSomm, the U.S. national sommelier competition and was a national finalist in 2014. Having passed all parts of the Master Sommelier Exam, she is currently preparing to retake the tasting portion in 2021.

The post Hot Trend: Salt-Rimmed Wine Glasses  appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Whipped Cream Day January 5th!

Whip it good with Cardi B’s new favorite vodka-infused whipped cream, Whipshots that is shaking up the spirits industry one can at a time.

Leading her team in creative direction, the cultural icon and established entrepreneur Cardi B is excited to be joining forces with the Starco Brands team as a partner of Whipshots, a boozy whipped cream that combines luxury and indulgence with flirtatious flavor. As a fun addition to cocktails, Whipshots has 10% Alc./Vol. and is available in vanilla, caramel, and mocha flavors. Whipshots can also be enjoyed on desserts, solo as a shot, or atop anything (or anyone) that becomes tastier with a dollop of whipped cream.

Whipshoots

“Whipshots is over the top, sexy and unique–kind of like me. It’s going to be a party in every can,” explains Cardi B. “No matter where you are, you can party like Cardi, and I’m so excited to finally be able to share this one-of-a-kind product with all of you.”

Whip it Loud

Together with Starco Brands CEO Ross Sklar and Chief Mixology Officer Rob Floyd, Cardi brings her unique sense of positioning, playfulness, and entrepreneurial expertise to Whipshots and the spirits industry.

Every day during the month of December, fans had the chance to cop their own cans of Whipshots through the Whip Drop a release program that drops 500 cans each day for purchase exclusively on Whipshots.com.

Whipshots is available online nationwide and will appear on shelves across the United States early next year. Whipshots has a suggested retail price of $5.99 for 50mL, $13.99 for 200mL and $19.99 for 375mL bottles, respectively.

The post National Whipped Cream Day with Cardi B appeared first on Chilled Magazine.

Source: Mixology News

For Josh Duncan, bar manager at Adrift Tiki Bar in Denver, the key to creating the perfect cocktail combination is understanding the balance that exists between ingredients and knowing everything there is to know about each ingredient.

Joshua Duncan of Adrift

“Just like cooking, when building a new cocktail, the most important thing is to understand your ingredients, and how they work together,” he says.

“Whether it be gin, rum, vodka, vermouth, bitters, or peach liqueur—It is imperative that you taste and understand the ingredients that you choose and learn how they combine to create new flavors.”
– Joshua Duncan of Adrift Tiki Bar

For Josh, learning and knowing your classic cocktail ingredients is important. The balance that exists in the classics have stood the test of time, and there is a lot to learn from riffing on a basic Manhattan, Old Fashioned, or Daiquiri. “Understanding how the sugar and spice in a vermouth can soften and further express a good whiskey in a Manhattan can do wonders for understanding why that new stirred cocktail you’re making isn’t working out,” Josh explains. “Discovering the challenges of whipping up a Daiquiri that doesn’t taste too dry or too bitter can also be a momentous learning occasion and solving these problems will provide a wonderful learning experience for future experimentation.”

Josh Duncan Tiki FIre

Josh stresses to new bartenders to study and fully understand the basics of how sugar, spirits, and citrus act to balance a cocktail.

“Your choice of spirit provides the base flavor, and alcohol content gives structure and body to the cocktail. Citrus creates a mouthwatering and sometimes refreshing sensation, and sugar also adds body while softening the heat of alcohol and adding balance to tart cocktails. Sugar also helps to spread flavor over the tongue, which accentuates ingredients and creates a lasting sensation of flavor. Outside of sugar, spirit, and citrus; you can also add bitters, spices, and aromatics (think cinnamon, flowers, celery salt, mint, etc.) to add complexity and intrigue to cocktails. They give your cocktail a nose that can entice and affect the way it tastes before it even touches your lips.”

Tiki Cockail at Adrft

Josh also says bartenders should play with contrasting flavors. “Sometimes it is useful to use a pear syrup and add pear liqueur to boost the sharpness of the flavor that you’re going for, but this is often redundant and a waste of space in your cocktail. I always try to think of flavors that contrast and accentuate each other.  Like chocolate, banana, and lavender; or scotch, lychee, and ginger. Including flavors in your cocktails that are wildly different can open new flavor combinations you didn’t know existed!”

“Of course, you will fail many times while reaching for such odd combinations, but you’ll learn a ton along the way and push the boundaries of your own creativity at the same time,” says Josh.

There is always so much room to play and explore in crafting cocktails. Josh recommends starting from a classic or well-balanced cocktail that you know well, and then substituting ingredients from there. “With distilleries around the world always releasing new flavors and spirits, the creativity is endless,” notes Josh. “It’s always exciting to see what other bartenders are doing, and I’ve enjoyed watching this industry continue to grow as I grow alongside it. I’m looking forward to seeing what new inspiration comes. I know there are plenty of skilled bartenders out there pushing boundaries in ways I haven’t even thought of! Go forth and create!

Cocktail at Adrift Tiki Bar in Denver

Josh’s tips on unique flavor combos in cocktails

1. Riff on classics: One of my favorite cocktails that we’ve ever featured on Adrift’s menu was the Ku Ku Kachoo—named after a combination of lyrics from the famous Beatles song “I am the Walrus” and the Hawaiian God of War Kū. This cocktail blends three complex layering flavors—Scotch, lychee, and ginger. Sometimes I’ll pull ideas from classic cocktails, and other times I’ll just think of something random that sounds like it “might” work in the cocktail I’m working on. In this case it, was a bit of both. The base idea came from The Penicillin cocktail, a beautiful classic cocktail that uses scotch, lemon, ginger, and honey. Lychee was my contrasting flavor that added depth and created something entirely new and served as a nod to our Tiki theme. Add some other supporting flavors and the final recipe ended up being: ¾ oz. blended scotch, ¾ oz. Jamaican Rum, ½ oz. Angostura Amaro, ½ oz. Honey-Anise Liqueur (Xtabentun), ½ oz. of our house ginger syrup, ½ oz. lemon juice, ¼ oz. Lychee Liqueur.

2. Think of a contrasting or unique ingredient that would add to the cocktail: The final cocktail ended up being a far reach from a Penicillin, but the addition of Jamaican rum gave it a funky body, and the honey-anise liqueur gave it depth and lightness (vs. honey). The Angostura amaro was a final addition that added a bitter component to help cut the sweetness of the cocktail.

3. Play with your other existing ingredients: Make sure to support your new creation with similar or complementary ingredients (i.e. changing honey for honey-anise liqueur, or splitting your scotch base into 1/2 part scotch & 1/2 part Jamaican rum).

Joshua Duncan has over 11 years of experience in the restaurant industry, nine of which have been spent crafting cocktails behind the bar. Josh’s bartending career began in Rochester, NY at a cocktail bar named Ox & Stone. After a few years in Rochester, Josh moved to Denver and landed at Williams & Graham, apprenticing with their highly skilled and knowledgeable bar team. Through their rigorous training program, Josh learned a set of skills that would propel him to new heights at other Denver bars like Union Lodge No.1, B&GC, & White Lies where he worked as the lead bartender. Josh landed his first bar manager position a year later at The Preservery in RiNo, after which he found home in his current passion project—Adrift Tiki Bar.

Joshua’s passion lies in pushing the boundaries of cocktails to test the limits of what a cocktail can be as opposed to what one thinks it “should” be. This can be seen in the Tiki Standards section of Adrift’s current menu, in which Josh has recreated many of the classic tiki cocktails from the ground up while always keeping the original flavor profile in mind. When tasting cocktails, Josh always asks the question, “How can we make it better?” From classics, to originals, to staples on Adrift’s menu, Josh is always trying to improve the offerings of his bar program.

His passion doesn’t end at the bar however, these days Josh operates with the title of General Manager; and oversees all the operations at Adrift in addition to the bar. His intensity for constant improvement extends past just the cocktails, and a visit to Adrift quickly reveals the consistent efforts of Josh and the Adrift team. If you live in Denver, CO, or if you’ll be visiting anytime soon, be sure to make a trip to this hidden oasis on South Broadway.

The post Adrift Tiki Bar’s Josh Duncan Shares Key to Unique Flavor Combinations in Cocktails appeared first on Chilled Magazine.

Source: Mixology News

It’s a new year which means it’s time to re-bookmark our annual calendar!

Each month we’re sharing some inspiration to help you plan out your special menus. As we’ve covered in the past, creating specials for national days can help build sales and engagement and increase your bottom line; it’s a win-win! Here are four fun cocktails to mix up this month.

1/16 Irish Coffee Week – Learn to make the perfect Irish Coffee in honor of Irish Coffee Week with the help of the bartenders at The Dead Rabbit.

Dead Rabbit Irish Coffee

The Dead Rabbit Irish Coffee

Ingredients:

• .5 oz. Demerara Syrup
• 1 oz. Bushmills Original Irish Whiskey
• 5 oz. Hot Coffee
• Freshly Whipped Heavy Cream, to Top
• Grated Nutmeg, (for Garnish, Optional)

Preparation: Add whiskey to an Irish Coffee glass, then add the demerara syrup and hot coffee, leaving about an index finger’s worth of space at the top of the glass. Top with freshly whipped cream and a dusting of nutmeg, if desired.

1/22 National Hot Sauce Day – keep it spicy with a hot-sauce inspired cocktail like this not-quite bloody mary with gin and fresh tomatoes.

Spicy Tomato Gin & Tonic

Spicy Tomato Gin & Tonic

Recipe and photo courtesy of Sumptuous Living

Ingredients:

• 2 oz. Gin
• 2 oz. Q Tonic Water
• 1/2 cup Yellow Cherry Tomatoes (Halved)
• 1/4 cup Hothouse Cucumber (Wrapped in Plastic at the Market, Sliced)
• 1 sprig Fresh Dill
• 1 thin slice Jalapeño
• 1 dash Tabasco Sauce
• 1 dash Worcestershire Sauce
• 3 dashes Celery Bitters
• 1 oz Fresh Lime Juice
• Steak Seasoning
• 2 Whole Cherry Tomatoes (for Garnish)
• 2 Cucumber Slices (for Garnish)

Preparation: Wet rim of glass with cut lime. Dip in steak seasoning. Place tomatoes, cucumber, dill, and lime juice in bottom of glass; muddle for 1 minute. Add Worcestershire sauce, Tabasco sauce, bitters, gin and tonic water. Fill with ice and stir gently, not to disturb rim. Garnish with cherry tomatoes and cucumber slices.

1/26 National Green Juice Day – A green juice cocktail a day keeps the doctor away, or something like that. Regardless, this delightful cocktail from Chilled 100 Member Juan Arboleda uses a fresh made vegetable puree for a dose of green goodness.

The Jolly Green Mamont

The Jolly Green Mamont

By Juan Arboleda

Ingredients:

• 5 oz. Mamont Vodka
• 5 oz. Vegetable Puree*
• handful of Cilantro
• Dehydrated Lime

Preparation: Add the Mamont Vodka and Vegetable Puree to a mixing glass and stir well. Pour into a Collins glass with ice. Garnish with cilantro and dehydrated lime wheel.

*Vegetable Puree

Ingredients:

• 1 lb Tomatillos
• 2 Cucumbers
• 2 Garlic Cloves
• .5 Green Serrano Peppers
• .5 Jalapeño Peppers
• thin slice piece of Lemongrass
• 1 tbsp. Fresh Horseradish
• 1 tsp. Smoked Sea Salt
• 1 oz. Lime Juice

Preparation: Lightly crush tomatillos, cucumbers, garlic, Serrano pepper and jalapeño with the smoked sea salt, lemongrass and fresh horseradish in a large container. Add to a blender with the lime juice and purée until smooth. Pour the puree into a cheesecloth-lined strainer or colander set over a bowl and leave in the refrigerator to strain overnight. In the morning, discard the pulp.

1/31 National Brandy Alexander Day–inspired by a fictional character who dressed all in white, the brandy alexander was developed in the early 1900’s and is well deserving of its national day. Click through the link to learn more about the history of this fun cocktail.

Argonaut Brandy Alexander

Argonaut Brandy Alexander

Ingredients:

• 1 1/4 oz. Argonaut Brandy of Choice
• 1 oz. Crème de Cacao
• 3/4 oz. heavy cream
• Fresh grated nutmeg

Preparation: Add ingredients to a cocktail shaker filled with ice and shake. Strain into a chilled coupe, and garnish with freshly grated nutmeg.

The post 4 Essential Cocktails For January appeared first on Chilled Magazine.

Source: Mixology News

Chilled media launched The Chilled 100 Tasting and Trivia event to keep spirit brands and bartenders connected throughout the pandemic.

The educational event invites Chilled 100 bartenders to meet with brand owners and representatives virtually, giving spirit brands the opportunity to inform some of the country’s top bartenders about their products, while offering a tasting component to get their liquid to bartender lips. The event ends with the trivia portion, where participating Chilled 100 bartenders can compete for cash prizes and get to show off their listening skills along with their most-useless general knowledge. The events are so successful that we will continue to schedule them until we are able to hold our Chilled 100 Tasting and Trivia events, in-person.

So, today in celebration of National Trivia Day we asked some Chilled 100 bartenders and our National Chilled 100 Director, Wendy Hodges, to tell us what they thought of the Chilled 100 Tasting and Trivia Events. Here’s what they had to say.

Trivia Pic Akashi

Wendy Hodges

National Director Chilled 100

“I love hosting Tasting and Trivia for our members. I enjoy every aspect of the event. We begin with a meet and greet, and I encourage the bartenders to talk about the cocktails they created for the welcome portion. It’s a nice way to connect with each of them on a more personal level. A lot of times it is the first time I get to meet them since we haven’t been able to have many in person events the past year. Then we roll into the tasting part of the event where we get to learn about the brand and get an intimate walk through their spirit(s). The bartenders get to engage with the brand, and it really helps them connect with the spirit in the bottle. We close with the trivia portion which is always fun. I love watching everyone’s competitive side on the zoom call while they are fighting for the win!”

LaShan Arceneaux

Houston Chilled 100 member

Three Lumps Of Sugar (owner/bartender)

“I love the Chilled magazine trivia events! It gives me a chance to have fun and connect with my peers across the country. Throw in the educational component from the brands and it’s a winner!!!”

Kevin Reid

Charleston S.C. Chilled 100 member

The Drawing Room (bartender)

“Most traditional tastings don’t have the virtual engagement as with the Chilled Tasting and Trivia. I plan to be a part of as many as I can! You get a personal interaction with the brand and even if you don’t have the best day with trivia, they have random winners too!”

Joan Villanueva

San Antonio Chilled 100 member

The Canopy by Hilton (bar manager)

“The community! I love seeing everyone in different parts of the country and being able to step away from our bars to share about what we do, who we are, and what we are up to.”

Marie Yoshimizu

Detroit Chilled 100 member

Virtual Bartender and Social Media Influencer

“I enjoyed learning history about the distillery and hearing other people’s opinions about the spirits. The trivia was a good idea to make the event more casual and fun!”

Paula Lukas

New York City Chilled 100 member

Freelance Bartender and Beverage Consultant

“I really enjoy taking part in Tasting and Trivia because I get to sample amazing spirits and learn about them directly from the brands. It’s also fun to have some friendly competition with my fellow bartenders! I look forward to when we can do this in person!”

Lance Bowman

Chicago Chilled 100 member

The Alderman / Pilsen Yards (Beverage Director)

“With virtual tastings becoming common over the past two years the Chilled team has made them personal and fun with fantastic presenter and content, but the trivia piece adds an interactive component that makes it stand out from the others.

Reimagining hospitality and spirits education in a virtual space has given us many events that, while educational can seem cold and impersonal. Tasting and trivia has done a fantastic job of making it feel personal, and more importantly make these events fun again! Not only has Chilled curated great content for the tasting and education, but the fast-paced trivia component is an absolute blast with general trivial style questions mixed in with what was learned during the events. Not to mention the fact that there are cash prizes on the line is a HUGE perk!”

Bruno Diaz

Las Vegas Chilled 100 Member

The Venetian (bartender)

“One thing that I like a lot is discovering and learning about new spirits that I’ve never seen before and talking about the product itself. My favorite part of the event is talking among my peers about the spirit and getting their opinion on the different aromas and aromatic flavors they experience. The whole thing is fun and informative!”

Julia Melucci

Tampa Chilled 100 Member

Opal Sands Resort Clearwater Beach (bartender)

“One of my favorite parts of Tasting and Trivia is learning about and trying spirits that I don’t always have access to. For example, at the last one I had a rum that isn’t even available in the continental United States, and it was delicious! The trivia is also really fun because it’s fast paced and gives me an outlet to use some of the seemingly useless knowledge I’ve been collecting my whole life.”

Tasting and Trivia Vegas

The post Chilled’s Tasting and Trivia Celebrates National Trivia Day! appeared first on Chilled Magazine.

Source: Mixology News

Carter W. Glade is an American/German actor who has been all over the world. He was born in New Hampshire, then moved to Germany for the early years of his life (München then Leipzig).

After spending time bouncing from Europe to the States, his mother and older brother moved to Charlotte while his father and younger brother stayed in Leipzig. Growing up Carter was a fearsome athlete, playing soccer in the summer and snowboarding during the winters. To this day he remains involved in soccer, football, golf, and many other sports whenever his schedule permits.

Aside from his knack for sports, Carter also immense respect for the performing arts. It was a passion of his that was heavily influenced by his older brother Charles, the lead singer of the Portland-based band Shadowgraphs. Carter decided to join a local theater which ultimately led him to pursuing a career in acting. He went on to study at the American Academy of Dramatic Arts (West Hollywood), Barry Papick Acting Studio, The Marnie Cooper School of Acting, and Natalie Ford Acting Studios here in Los Angeles.

The experience he accumulated through his education allowed him to evolve into quite the well-rounded actor. Best known for his role as Tobin in Freaky alongside Vince Vaughn and Kathryn Newton, Carter recently starred as the lead of Jack in Her Boyfriend’s Deadly Secret on LifeTime!

Offscreen, Glade is a huge advocate for mental health and utilizes his platform to spread information and awareness on the topic. He is also extremely passionate about climate change and is involved in the United Services Organization (USO). This organization allows actors such as Carter to provide live entertainment to members of the US Armed forces as well as their families. He is looking forward to continuing his involvement with this organization throughout his career!

Chilled sat and chat with Carter about his upcoming projects, favorite drinks, his barback past and wine-making Aunt!

Chillin’ With Carter W. Glade

Tell us about the projects you are working on.

On Netflix/AMC is the series Better Call Saul, where I had the incredible experience of being a part of the final season for the show!

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

Surfing has been a huge leisure sport of mine out and about the Malibu area of CA! There’s nothing better than waking up to the sunrise for a 7 am cold water paddle with your friends!

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

I love me some good ole’ sushi and Thai food.

Chillin’ With Carter W. Glade

What types of dishes do you typically order?

Something that’s fulfilling, that’s for sure! For sushi, a Spicy Tuna roll and Cali roll with a side of sashimi!

Any favorite bars?

I’ve lately been going down in NoHo to El Tejana which in my opinion, serves some of the best Margaritas and tequila in LA.

Favorite drink?   

My favorite drink is by far a Margarita or Old Fashioned. It’s my go-to. When I’m having a nice light night, a tequila soda with lime you just can’t beat!

Chillin’ With Carter W. Glade

Do you prepare drinks at home?

Sometimes I’ll whip up a nice Margarita, but typically stick with Bulleit on the rocks or a nice cold IPA.

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

Not going to lie, my home bar is weak. I do have loads of wine since my Aunt is the CEO and Founder of Steamboat Winery out of Steamboat, Colorado! My dream bar would have a nice fridge with cold Stella’s, Heinekens, and craft IPA’s.

Have you ever been a bartender?

I have never been a legit bartender but have been a barback at some bars! Let me tell you, I have a lot of respect for bartenders due to all the chaos they deal with throughout the nights!

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

If I could share one drink with someone, dead or alive, it would have to be with either James Dean or Paul Newman.

The post Chillin’ With Carter W. Glade appeared first on Chilled Magazine.

Source: Mixology News

21st in Germantown is the oldest operating tavern in Louisville, Kentucky, housing both a bar and restaurant.

It was founded in 1887 as a package/grocery store, and bar, and has had many different names through the years, most recently as Club 21 prior to its current incarnation that opened in 2019.

Back Room Private Party Wedding Reception

It’s located in the historical neighborhood called Germantown, where there are numerous small bars and breweries, and within the Commonwealth of Kentucky, known as the home and epicenter of bourbon. “We believe it operated under the radar during the years of Prohibition, which is why we were drawn to naming it as a nod to the 21st Amendment, which relegalized alcohol after prohibition,” explains Managing Member, Bob Hudson.

Venue

Walking into this 9,000 sq. ft. establishment is like stepping back in time, with historic artifacts carefully placed throughout. From the crystal chandelier in the foyer, and the old ticket window, you are instantly transported back to the days of yore, yet with all the modern amenities of today. The eye catching stained concrete floors are designed to mimic the colors generated in charring oak barrels for bourbon. Guests can seat themselves in the Gatsby Room with its copper ceiling, hanging light fixtures made from bourbon barrel hoops, and wall sconces with flickering flames inside. An old player piano sits against the exposed brick wall.

Back Bar Service

The beautiful antique bar is the perfect spot to sample from extensive bourbon selection, specialty cocktails, and locally brewed craft beers. The original, and always on the menu, specialty cocktail is the 21st Manhattan. “Most bars make this drink overly sweet, but our Chief Libations Lunatic paired it with a pickled peach, bringing out hidden highlights of the liquid ingredients. For an added notch up you can get it smoked with hemp… a Kentucky experience at its finest,” claims Hudson. The newest craft cocktail added to the menu is our Summers Woody, utilizing Saltwater Woody lemon rum, fresh lemon juice, agave syrup, strawberry syrup, and a splash of soda, that’s perfect for a sunny sip on the patio. Those guests who enjoy a clear liquor have not been forgotten, as there’s also a wide selection of tequilas, rums, gins, and vodkas.

Gouda Morning Burger

The food menu is chock full of amazing home-made appetizers, entrees, and desserts, anchored by some old favorites and specialty burgers. The most recent food addition is a twist on traditional southern biscuits and gravy, using chorizo sausage. and other fresh herbs. The staple item on the menu from day one is the Gouda Morning Burger, ½ lb. Black Angus beef, two onion rings, a fried egg, spicy aioli, served on a buttery brioche. As for desserts, try the chai tea brownie with bacon fat cayenne cashews, vanilla bean ice cream, or a ginger infused caramel drizzle. They also recently expanded their offering to include brunch on Saturday and Sunday.

Tequila Sunrise

Off to the side of the building is a dog friendly patio where guests can relax with a drink and their pooch. In the furthest part of the building past the kitchen, sits a 3000 sq. ft. venue with Victorian couches that invites guests to relax with some live music from both local and national acts, comedy shows, trivia, karaoke, and private events. The clientele includes both younger and older generations, both those who are new to the ambiance of the neighborhood, and those who have lived there for generations.

An interesting historic note is that the venue and dance floor was salvaged from the roller-skating rink of Louisville’s Fountaine Ferry Amusement Park, which closed in 1969. “You never really own a building like ours, you just become a caretaker of history, and work your hardest to honor everyone that has come before you,” Hudson concludes.

21st in Germantown is a member of the Urban Bourbon Trail, an historical sightseeing and tasting experience across the many distilleries and taverns throughout downtown Louisville.

Phone 502-654-7221 • 21stGermantown.com

The post A Sip of History at 21st in Germantown, Louisville appeared first on Chilled Magazine.

Source: Mixology News

The 2022 trend reports are in, and no- and low-ABV cocktails are still going strong.

With the help of the ANGOSTURA® bitters line, creating dynamic flavored drinks of any kind is as easy as adding a dash. There’s a lot to love about ANGOSTURA bitters, but we appreciate that it makes bartenders’ lives easy.

As you’re reviewing your drink menus for 2022, adding more flavorful mocktails and lower proof cocktails should be top of mind. Not only is January a time when many consumers will be trying to drink less or cut out alcohol completely, trends are showing that restaurant patrons are looking for more options year-round. By adding non-alcoholic options to your menu, your guests drink creatively, and at a slower speed, without sacrificing the full loss of profit you would if they ordered a soda over a cocktail.

Fortunately, with the help of ANGOSTURA, crafting mocktails and low-ABV drinks is quick, easy and delicious! Each of these three mocktails can quickly transition to traditional cocktails, which makes them an easy way to declutter your menu and keep things simple behind the bar. You can play with the various types of ANGOSTURA bitters – Aromatic, Orange, Cocoa – to create different flavor profiles. The versatility of the line is what has and continues to make ANGOSTURA a bartending essential since the early days of craft cocktail making.

Ginger Orange Spritzer

Ginger Orange Spritzer

Photo and recipe courtesy of @InspiredbyCharm

This delicious mocktail has a refreshing flavor profile that ranges from sweet to citrus to spice. It is a great beverage to serve year-round!

Ingredients:

• 2 oz. Orange Juice
• 3 oz. Pineapple Juice
• 1/2 oz. Lime Juice
• 3 oz. Ginger Beer
• 2 dashes ANGOSTURA orange bitters

Preparation: Fill a highball glass with ice. Add orange juice, pineapple juice, and lime juice then top with ginger beer to fill the glass. Add 2 dashes of ANGOSTURA orange bitters. Stir to combine. Garnish with an orange slice and a sprig of fresh mint. 

Cocoa Bitters Coffee

Cocoa Bitters Coffee

Who doesn’t love a good cup of coffee? Adding a few dashes of cocoa bitters adds depth of flavor that brings out the best of your coffee beans.

Ingredients:

• Brewed Coffee
• 1/2 oz. Brown Sugar Syrup
• 1/4 tsp. Cinnamon
• Milk or Creamer (to taste)
• 3-4 dashes ANGOSTURA cocoa bitters

Preparation: Prepare coffee as preferred. Pour into a coffee mug and stir in your bitters, milk or creamer, cinnamon, and brown sugar syrup.

Pink Cranberry

What we love about this Pink Cranberry is that it can be made full, low, or even no-proof. Gin and orange liqueur can be added, but if you elect to make this a mocktail, simply omit and substitute these ingredients and you’ll have a delicious drink no matter how you prepare it.

Ingredients:

• 2 oz. Fresh Squeezed Lemon Juice
• 2 oz. Orange Liqueur (for a no-ABV alternative use orange syrup)
• 3 oz. Cranberry Juice
• 3 oz. Gin (optional)
• 3-4 Dashes ANGOSTURA aromatic bitters

Preparation: Fill a cocktail shaker with ice and add in all ingredients. Shake for 20 seconds then strain.

The post 4 Must-Mix Mocktails From ANGOSTURA appeared first on Chilled Magazine.

Source: Mixology News

It’s the first Monday of the New Year, it’s the perfect time to drink something special!

This seasonal concoction from Brockmans Gin is a delightful drink to mix up. If you managed to forget a gift for yourself this season, a bottle of fantastic gin is never a bad idea!

Brockmans Six Bells

Brockmans Six Bells

A festive celebration of fruitiness

Ingredients:

• 2 oz. Brockmans Gin
• 2 oz. Cream sherry
• 1 tsp. Red currant jelly

Preparation: Shake all ingredients with ice and strain into a highball glass filled with crushed ice. Garnish with a few seasonal berries, a sprig of fresh mint (if available) or a sprig of rosemary. To finish, sprinkle some ground cinnamon or mixed spice.

The post Drink Of The Week: Brockmans Six Bells appeared first on Chilled Magazine.

Source: Mixology News