Monthly Archives

February 2022

The Registry for Me for Galentine’s Day

By | Mixology News

Cosmos and Kisses

 

We explore The Registry for Me program created by Absolut Vodka in collaboration with Elfster to celebrate singles everywhere!  We spoke with Lara O’Brien, Senior Brand Director, Absolut, to find out more.

 

What inspired the “The Registry for Me” Program?  

Absolut, in collaboration with Elfster, created “The Registry for Me” to celebrate single people everywhere. Absolut’s The Registry for Me acts as a traditional registry website where users can curate their wish lists with any items of their choosing from yoga pants and cosmetics to the Absolut Cosmopolitan cocktail kit available from Cocktail Courier. 

 

As a brand known for mixing—cocktails and also with each other—we love that The Registry for Me brings friends together like never before regardless of lifestyle and creates this beautiful registry inclusivity. The Registry for Me, which launched in January through Galentine’s Day, is our love letter to singles everywhere that encourages everyone to register for the gifts they deserve. Absolut’s The Registry for Me is available here 

 

Tell us what bartenders might find interesting about Registry for Me. 

 Absolut’s The Registry for Me is perfect for bartenders, and consumers at home getting creative with their cocktail mixing, to create their own registry and focus on bar essentials to make, or re-make with a twist, the Absolut Cosmo. According to our partner Elfster, the “Top Wished Gifts” the first week the registry launched was our very own Absolut Cosmo Cocktail Kit, as well as a Mixology Bartender Kit. 

 

Talk to us about The Cosmo. Why does this drink remain popular? 

Pink, cloudy, dry, and strong—the Absolut Cosmo made with Citron is the iconic classic at the center of our most exciting moments of conviviality. What I love most about our Absolut Cosmos though is that there’s so many ways to mix them up! Whether sipping the Absolut Cosmo with Citron or the Absolut Watermelon Cosmo created with our original Absolut Vodka, the Cosmo is light and refreshing making it perfect to be enjoyed for all occasions yet sophisticated enough to be the centerpiece of a party. 

 

Tell us about experiencing the Cosmo throughout the years—how is this cocktail culturally significant?  

The Absolut Cosmo is timeless, yet innovative medley of fresh ripe citrus. We, of course, love the original Absolut Cosmo made with Citron, but we also have so many new versions of the Cosmo grounded in our Absolut Vodka that maintains the drinks allure with special twists like the Absolut Long Cosmo, which infuses mint topped with lots of ice, the Absolut Hawaiian Cosmo introducing pineapple juice to the drink or the Absolut Watermelon Cosmo, which is super fresh with garnished with a watermelon wedge. 

 

Absolut Citron and the Cosmo became popular simultaneously. What does Citron bring to this cocktail? 

When the creator of the Cosmopolitan Toby Cecchini set out to create a new crowd-pleasing cocktail for his swanky clientele at The Odeon in NYC back in 1988, he reached for the newly launched Absolut Citron at the time, a trusted and beloved vodka jam packed with natural lemon flavor and the rest is history as we continue to enjoy Cosmos with Absolut Citron today. 

 

Talk to us about Absolut Vodka’s new packaging.  

We recently announced our new look and feel for Absolut, which is a tribute to the brand’s provenance, heritage and authenticity that aims to harmonize and upgrade the design of the iconic clear glass packaging. The new bottle design marks the biggest refresh for the brand since its launch in the USA in 1979! Our Absolut Vodka original is the perfect base for so many different and delicious Cosmo variations that encourages bartenders and consumers to creatively explore the way they mix. 

 

Tell us about Absolut’s other popular citrus flavors. Why do they stand the test of time?  

As a leader in the industry, Absolut is continuously innovating and evolving our portfolio to meet the demand for premium cocktails without any of the fuss. Our Absolut citrus flavors represent almost a quarter of the flavored vodka category sales with Absolut Lime and Absolut Mandrin #1*, as well as Absolut Citron and Grapefruit among the top Flavored Vodkas in the U.S. in their respective flavor categories.  

*Source: Total US AOCx + Liquor Plus within Nielsen over the L52 weeks W/E 1/1/22

 


 

Absolut Long Cosmo

Ingredients: 

  • 1 1/2 parts Absolut Vodka  
  • 3/4 parts Orange liqueur 
  • 3/4 parts lime juice 
  • 2 1/2 parts cranberry juice 
  • 3 orange half wheels 
  • 6 mint leaves 

Preparation: Build in tin. Dry shake. Press oranges lightly in glass. Add cracked ice. Top with cocktail. Garnish with mint.  

Tips: 

  • Make sure orange wedges are facing outwards + fresh mint bouquet 
  • Make sure the ice is crushed + small pieces 
  • Make sure the glass is topped with lots of ice 

 

 

 

Absolut Hawaiian Cosmo

Ingredients: 

  • 1 1/2 parts Absolut Vodka (Original) 
  • .66 parts Apple Juice 
  • .33 parts Lime Juice 
  • .66 parts Pineapple juice 

Preparation: Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with blueberry and mint.

 

 

 

 

 

 

 

 

The post The Registry for Me for Galentine’s Day appeared first on Chilled Magazine.

Source: Mixology News

Make Flavor-Infused Ice with Bartender Kyle Dailey

By | Mixology News

Flavor-Infused ice can be used to change flavors in cocktails. 

 

Crafted by Kyle Dailey (Tao GroupQuality BrandedIl MulinoBR Guest Hospitality), Beverage Director at Philomena’s, a new cocktail lounge in Brooklyn, flavor-infused ice cubes are flavorful and functional.  

You should always be trying to accentuate the flavors of the base spirits when formulating recipes. What do you intend the ice cube to add to the cocktail: Is it to make it spicier? More bitter? Sweeter? To completely change the flavor?” remarks Kyle. “The cube should taste good on its own before being added to the cocktail. Try taking classic cocktail recipes and turning them on their head by putting parts of the recipe in a flavor-infused ice cube. One example would be an Old Fashioned: make a cocktail ice infusion out of demerara syrup, Angostura, and orange bitters, and then add it to your favorite rye or whiskey.” 

Philomena’s beverage menu focuses on beautifully carved and flavor-infused ice cubes that make for refreshing, colorful additions to any drink, and function to ensure your cocktail stays undiluted and flavorful as you sip.  

Check out some tips and tricks to making unique and flavor-profile-changing flavor-infused ice with Kyle that are perfect for winter cocktails.

 


 

Mango & Chamoy Cube

This cube is made from fresh mango slices, Chamoy, and Tajin, for extra cool-down factor. Dash extra Tajin on top of the final drink for an added kick.

Ingredients:  

  • 2 parts fresh mango juice (puree works as well)  
  • 1 part water 
  • 1 part simple syrup  
  • 1/2 part Chamoy 

Preparation: Stir ingredients vigorously and pour evenly amongst ice cube molds. Let mixture freeze overnight . Once poured, sprinkle extra Tajin on top as garnish and serve. Pair with any agave-based spirit, such as tequila or mezcal.

 

 

Strawberry, Rose & Champagne Ice Pop

For those celebrating a special occasion (or just the end of the workweek), craft a strawberry and rosé infused ice cube for the ultimate summer sweet treat 

Ingredients: 

  • 2 parts fresh strawberry juice 
  • 2 parts simple syrup 
  • 1 part rosé 

Preparation: Mix ingredients together and pour evenly amongst popsicle moldsLet molds freeze overnight. Once solid, remove the cubes gently from molds. Let the strawberry rosé treat sit in a glass of preferred bubbly and serve. Pair with champagne or your favorite sparkling rosé. 

 


 

We ask Kyle about using Ice Infusions in his cocktails: 

Talk to us about your Infused Ice Cubes. What inspired the cubes?  The inspiration for the ice cubes at Philomena’s came from the concept of having a drink whose flavor profiles changes over time, essentially taking you on a journey as you enjoy your cocktail. Flavored and infused cubes are a fun and simple way to achieve this while putting a creative twist on cocktails. For example, our Felix cocktail at Philomena’s is simply mezcal with a cucumber, lime, tajin sphere and a twist of orange peel. At first, you get to taste the flavor profiles of the mezcal, and then as the cube melts, you experience how the cocktail’s flavors blend with those of the ice, transforming it into a completely different cocktail. 

What should bartenders know about ice cube infusions?  Bartenders or home cocktail enthusiasts experimenting with flavored infused ice cubes should focus on the ratios of juice, water, and/or alcohol to ensure they freeze properly. Too much alcohol and it will become slushy, while too much water and the flavor infused ice cube will taste weak, take too long to melt, and eventually water down the cocktail. One should also consider how they want the cocktail to drink; if they want the cocktail to be flavored quickly, consider using smaller ice molds as the cubes will melt faster. On the other hand, if you want it to be a sipping cocktail, use a larger cube that melts more slowly. 

Tell us about flavor combos. What goes with what? How do you know?  My secret/not-so-secret weapon is a vegetarian flavor bible. It has endless proven combinations of flavors that will help you conceptualize great recipes before you even put ingredients together. Two combinations I love are a strawberry-rosé-simple syrup ice cube served with champagne or sparkling rosé. Another great option is a mango-Chamoy cube served with any agave-based spirit, like tequila or mezcal. Remember that everyone’s palate is different so use ratios or combinations that create something you enjoy. 

 

What cocktails go best with ice cube infusions? I find simple cocktails with a fairly neutral flavor profile such as a glass of prosecco, a vodka-soda, a Margarita, etc. are the easiest and most enjoyable to use flavored-infused ice cubes with. A classic vodka soda with small strawberry-basil cubes or a mezcal Margarita with a passion fruit-tequila cube are a couple of examples of simple cocktails that can be turned into something unique by adding a flavored-infused ice.

 

 

 

 

The post Make Flavor-Infused Ice with Bartender Kyle Dailey appeared first on Chilled Magazine.

Source: Mixology News

E11EVEN Vodka Project Cocktail

By | Mixology News

The E11EVEN Vodka Project inspires top bartenders

From our Chilled 100 Bartenders group to create cocktails with the “Taste of the Miami Spirit” using this ultra-premium, highly purified spirit distilled from 100% Florida-grown non-GMO corn. The luxurious liquid is made with no carbs, no sugar, and is noticeably clean with subtle citrus notes making it perfect in easy-to-drink, easy-to-mix recipes.  

Here are two expertly crafted cocktails created by Orlando-based bartender, Matthew Chamberlain.

 


 

The One Upper

Ingredients:  

  • 1 1/2 oz. E11even Vodka 
  • 3/4 oz. lemon juice 
  • 1/2 oz. Crème de noyaux 
  • 1/4 oz. passion fruit  
  • 1/4 oz. simple syrup 
  • 1 egg white 

Preparation: Shake all ingredient with ice. Strain back into tin and discard spent ice and give a dry shake. Double strain into chilled coupe glass. Express lemon zest over the top and garnish with swath and crème de noyaux drops. 

 

 

Stir it Up

Ingredients:

  • 2 oz. E11even Vodka 
  • 3/4 oz. (2:1) honey syrup 
  • 1/2 oz. fresh lemon juice 
  • 1 bell pepper/peach/cayenne ice cube*

Preparation: Stir first three ingredients with specialty ice in a rocks glass and serve. *Specialty ice: Mix 2 oz. peach juice, 1 oz. orange bell pepper juice, ½ oz. lemon juice, ½ oz. honey syrup, ¼ barspoon cayenne pepper and ½ oz. E11even Vodka in an ice mold and freeze.

 

 

 

 

The post E11EVEN Vodka Project Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Drink it Up with Legendary Rock Band KISS

By | Mixology News

Legendary rock band KISS launches DRINK IT UP!

 

The legendary rock band KISS launches their award-winning spirits portfolio Drink It Up by KISS in the United States after selling over 100,000 bottles across Europe, Japan, and Australia.

Whether you’re a Starchild, Demon, Spaceman, or Catman there is something in the KISS portfolio for you.  

 


 

THE BLACK & STORMY DIAMOND

Ingredients: 

  • 2 oz. KISS Black Diamond Premium Dark Rum 
  • 2 oz. ginger beer 
  •  11/2 oz. fresh red grapefruit juice (blood orange) 
  • 1 oz. freshly squeezed lemon juice 
  • 1/2 oz. simple syrup 
  • Few dashes of Angostura bitters 
  • 1 slice of red grapefruit blood orange (for garnish) 

Preparation: Pour all the ingredients into a Highball glass (start with the ginger beer). Stir gently and fill up with ice cubes. Add dashes of bitters to your liking. Garnish with a wedge of red grapefruit or lemon zest. 

 


 

KISS Black Diamond Premium Dark Rum: a marked oak-character, thanks to the rum’s 15-year barrel aging process, leading to a slightly spicy finish. The product has been awarded six global accolades for quality and design.

KISS Detroit Rock Premium Dark Rum: something a little stronger and more complex and pays homage to the hit song Detroit Rock City. Bottled at 45% volume with a clear barrel finish, for a sophisticated and full-bodied taste. The rum has received eight internationally recognized awards for quality and design.

KISS Monstrum Ultra Premium Dark Rum: Named after the Latin word for ‘monster,’ the KISS Monstrum Ultra Premium Dark Rum lives up to its title as a monstrously exceptional rum. It’s the newest and boldest addition to the portfolio that’s not to be missed. The high-end and specially selected rum is barrel aged over 14 years. KISS Monstrum Ultra Premium Dark Rum has a well-balanced finish that highlights the uniquely crafted blend which has no added sugar or flavorings.  

KISS Premium Distilled Cold Gin: In tribute to the iconic 1974 KISS song and the band’s hometown of New York City, there’s the KISS Premium Distilled Cold Gin.  With classic gin tones like juniper, citrus, and herbs coming through on the palate, a product of the five-time distillation process, it’s a must-have for KISS and gin fans alike.  

KISS Black Diamond Premium Dark Rum and KISS Detroit Rock Premium Dark Rum are available at DrinkItUpByKiss.com KISS Monstrum Ultra-Premium Dark Rum and KISS Premium Distilled Cold Gin will be available soon for purchase.

 

 

Detroit Old Fashioned

 

Ingredients:

  • 1 1/2 o.z KISS Detroit Rock Premium Dark Rum
  • 1 tsp demerara syrup (or simple syrup)
  • 2 dashes of orange bitters (or Angostura bitters) 

PreparationBuild the drink in a short tumbler starting with the ice then adding the rum and syrup. Stir gently before adding the bitters. Garnish with the star anise and dried apple.

 

 

 

 

The post Drink it Up with Legendary Rock Band KISS appeared first on Chilled Magazine.

Source: Mixology News

Bar Owner Tyler Hollinger Talks Farm-to-Bar Concept

By | Mixology News

Tyler Hollinger’s Farm-to-Bar Concept in NYC

Tyler Hollinger is the multi-talented co-owner and head mixologist at Festivál Café in New York City. Leading the Big Apple’s one-and-only Farm-to-Bar, cocktail café is a demanding role, but Tyler’s history of hard-earned success suggests he is more than qualified for the task. Tyler has nearly two decades of experience coordinating some of the city’s most dynamic events and experiences. Not to mention, he also has a background in the entertainment industry as an actor and filmmaker for many popular NYC-based shows. 

 

As a pioneer of the Farm-to-Bar movement, Tyler intends to familiarize the masses with his unique approach to running his concoction café. He remarks, “The Farm-to-Bar cocktail program features hyper-seasonal mixology, which celebrates our local farms and fresh produce. We change the menu four times a year based on the season and primarily serve what is currently in the ground or recently harvested.” Most of Festivál Café’s ingredients, liquors, and beers are sourced within 100 miles of NYC. We asked Tyler about running a Farm-to-Bar concept.

 


 

What’s your process for planning seasonal menus? 

Usually, the first step is to reach out to our farmers and inquire about what crops they are excited about each upcoming season. Then, Executive Chef Andrew Maturana and I sit down and talk about seasonality, and which produce we want to highlight on our food and beverage menus. From there, we narrow it down to key ingredients that can be replicated many times across the menu in various creative iterations. As far as cocktail menu creation goes, I first look at the four designations on our cocktail menu Libations (Normal ABV), Lo-Bations (Lo ABV), No-Bations (No ABV), and Ice Box (High ABV) to see how these ingredients fit into an overall menu. Then I look at how the top five liquors (vodka, tequila, rum, gin, whiskey) will fit into the categories and map out how to best feature our key ingredients each season. I also consider what is trending in mixology and what is hot and throw in a couple of curveballs and more adventurous and epicurean ideas. 

 

Festivál is Farm-to-Bar, can you explain a little bit about what that means and how it works? 

Most of our ingredients, liquors and beers are sourced from within 100 miles of NYC. Farm-to-Bar is the same idea as a farm-to-table program just re-invented for the bar by highlighting local breweries, fisheries, and farmers in both our food and mixology programs. We call our cuisine “New American” with an emphasis on small snackable shareable plates to pair with our signature cocktails. Our partner farm BAREFOOT BOTANICALS  in Doyelstown, PA is a great asset for so many of our ingredients, syrups, tinctures, bitters, garnish, and more! 

 

In the Northeast, can you share a little bit about challenges and advantages of being Farm-to-Bar? 

Essentially the winter months don’t yield as much as other months and the autumn fall harvest season is very, very short. So, we look more towards the root vegetable and other ingredients that are not “fruity.” Right now, we are in the winter menu, and this will last into April when we switch to spring. We typically start our seasonal menus a little later than the seasons, which is a challenge as time is limited, but it just means that the menus are a little behind the season towards the beginning and end. Creatively speaking, I welcome the limitation of options in winter as a challenge. Frankly, I get excited by them.  

 

Can you share any tips or things to consider for other bartenders/bars that are hoping to move to more local and seasonal ingredients? 

Find local partners. Just going through your produce distribution companies isn’t enough. Reach out to local farms, breweries, fisheries, and apiaries and develop long-lasting partnerships where they eventually grow specifically for you!

 

Any favorite ingredients to work with right now? 

For winter, I am big into huckleberries, moondrop grapes, turmeric, sweet beets, lavender, and star anise. I’m also into the reemergence of different ways to use vanilla. Typically, we only see it as a sweet ingredient, but natural vanilla is very dry and doesn’t have to be sweet unless you want it to be. I am also experimenting with different umami blends with white soy and dash blends in my Dirty Martinis to elevate the staid classic drink. We are also running a special sweet beet vodka cocktail with Raspberry + Elderflower. It has a Ceylon Tea Foam and looks just incredible with a neon red color! It’s the super embodiment of “Farm-to-Bar” as people don’t expect beets to be in their cocktail, but they come out sweet and delicious when juiced fresh. 

 

Is there a “must order” food and beverage pairing for you? 

Short Rib Egg Yolk Gnocchi and our Angels in Manhattan cocktail that features Vanilla Rooibos Angel’s Envy Bourbon, sweet vermouth and mole bitters. Those flavors combined with the umami of the mushrooms in the gnocchi make it a must-have!  

 

Any thoughts on what trends we’ll see behind the bar as we head into 2022? 

I hope the gimmicks go away, like the “FlavorBlaster” and smoking cocktails, which add very little to the drink. My New Year’s resolution is to take a closer look at high-ABV cocktails. There are so many delicious forgotten cocktails that need to come back and perhaps for spring/summer find a way to make tiki “Farm-to-Bar” cocktails. With the recent renaissance of the Espresso Martini, I look forward to other coffee cocktails following suit. I would love to break out my recipe for a bourbon espresso revolver variation called the Velvet Revolver, made with elecampane honey and velvet falernum. 

 


 

Another NY Groove

Ingredients: 

  • 1 oz. Laird’s Apple Jack 
  • oz. spiced tum 
  • 1/2 oz. Velvet Falernum 
  • 1/2 oz. Rockey’s Botanical 
  • oz. Red Jacket Apple Cider 

Preparation: Shake and serve over pebble ice. Garnish with grated cinnamon, cinnamon stick, and apple slice with thyme. 

 

 

 

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.

 

 

 

Tyler Hollinger Biography: Creative Director, GM & Partner

Tyler Hollinger is the co-owner and head mixologist at Festivál Café. In addition, he’s also the owner of HIGHLIFE PRODUCTIONS LLC, and co-owner of SECRET SUMMER FESTIVAL, AQUARIUS FESTIVAL, and SSUNDAZE. He has over 15 years of experience managing and marketing some of the city’s most dynamic events and experiences. He is also a filmmaker and actor on many well-known NYC based television shows. He is a graduate of Boston College and The Carrol School of Management. He hosts the wildly popular YouTube show How to Party He is a big proponent of the “Farm-to-Bar” movement and sees exceptional mixology as not just cocktails, but an overall experience.  

 Follow him on Instagram: @THollingerOfficial

 

 

 

 

The post Bar Owner Tyler Hollinger Talks Farm-to-Bar Concept appeared first on Chilled Magazine.

Source: Mixology News

Breaking Bad’s Aaron Paul and Bryan Cranston tour Vegas

By | Mixology News

Co-stars Aaron Paul and Bryan Cranston from the hit series, Breaking Bad

Toured Las Vegas hot spots promoting their new Dos Hombres Mezcal. The duos first story was the award-winning Chinatown cocktail spot The Golden Tiki, where Chilled 100 Bartender Adam Rains treated them to an entire Dos Hombres-powered special menu.  

In a fun twist, Paul stepped behind the bar with Rains to shake it up and learn the secrets to setting a drink on fire.  

Many of the drinks were adorned with edible garnishes containing the likeness of some of Paul’s characters, such as the “No Half Measures” “Science, Bitch!” “Todd Chavez” “Caleb’s Secret” and the “Creepy Mexican Murder Twins.”  

Paul remarked, he loved the vibe at The Golden Tiki, and he is “dying to have a shrunken head” made for him but he will “pay his dues” by coming to GT every time he’s in Vegas!

 

 

 

 

The post Breaking Bad’s Aaron Paul and Bryan Cranston tour Vegas appeared first on Chilled Magazine.

Source: Mixology News

Get to Know The Brunch God, Garvey Alexander

By | Mixology News

New York City bartender Garvey Alexander is making his mark in the hospitality industry

As the Brunch God. Becoming nationally known as mixologist and founder of Brunch God, NY, Garvey has been featured on NBC Today and many media outlets for his expertise in New York-Style Brunch cocktails. His book, Brunch God is aimed at cocktail lovers and anime lovers alike, in this manga-style recipe book. The full-color illustrations help at-home and profession bartenders transform to stars behind the brunch bar, with recipes for fresh-fruit infusions and other must-make additions for a fun-day-Sunday brunch get-together.  

Chilled chatted with Garvey to learn more.  

 


 

Talk to us about your book, Brunch God.

Brunch God recipe book is where manga style illustrations meet cocktail recipes to form the perfect focal point for any coffee table, home bar or bookshelf. All recipes are free from artificial additives and most use homemade fruit syrups to achieve vibrant colors. It’s the perfect way for you to raise the bar while at home and guaranteed to help you wow any company you have over. You’ll learn 12 cocktail recipes per edition while being astonished by the unique comic book style format.

 

What inspired you to write the book?

When the Coronavirus pandemic caused a worldwide shutdown, I lost my job as general manager of a well-established restaurant in Williamsburg, New York. I felt the need to take my power back after dedicating my time and energy to a job only to have all the stability swept from under my feet. I was going through the roughest time while waiting for unemployment and had spent many days staring at the ceiling, trying to figure out what to do. Not only was the hospitality industry temporarily closed but so was my other pursuit, which was entertainment. I have modeled for well over five years and my agency was temporarily closed. I was in fight-or-flight mode financially. I’m from New York, one of the most expensive cities to live in. There was no option for failure and no family home to have a brief hiatus during that time. I had to make it out of the trenches by going into the abyss of my mind and come up with something that encompassed my personality completely. Thus, BRUNCH GOD was born.

 

What inspired the use of manga?

I am an avid fan of anime shows. I can remember my brother and I as kids watching the anime Case Closed on a late night in our shared bedroom. This memory has always stuck with me. This show was about a detective, but the twist was he was an adult stuck in a kid’s body. It was animated like a show for kids, it was as witty and suspenseful as a show for adults. Manga is for all ages and can range from educational to adventure and everything in between. I’m fascinated with the way artists tell compelling stories using cutting edge technology and how some are still hand drawn frame by frame. One of my goals is to have Brunch God at comic con.

 

Talk to us about the popularity of brunch.  

Breakfast you take before heading out for a day of work or school. Lunch for many is a quick 45 minutes to an hour in between your workday. By the time dinner rolls around, you’re tired from your day and you have to slap something together for the family. None of that sounds like much fun. Brunch on the other hand is usually Saturday or Sunday and lasts all day or half the day at many restaurants. Brunch is breakfast, lunch, and dinner rolled into one menu. It’s common to drink during brunch, in fact it’s encouraged. Many people have the rest of the day off which allows them to indulge in another round of libations. Since it’s traditionally on the weekend it’s an experience that is easily shared with the family. Also, many movies and TV shows have scenes at brunch, with your favorite character drinking a Mimosa or even a Martini during the day. These are a few reasons why brunch has achieved worldwide popularity.

 

What (IYO) makes the cocktails, food, and the entire experience something people continue to love.  

In my opinion people continue to love brunch because of the innovation behind many dishes and cocktails. There’s always a new fresh way to serve a pancake or French toast. Cocktails seem to get more and more visually appealing like a Bloody Mary topped with maple coated bacon, gruyere cheese cube and fresh herbage. Chef and mixologist across the world keep raising the bar and that keeps society interested.

 

What is your favorite part about Sunday Brunch?  

My favorite part of Sunday brunch is the cocktails and music! The combination can drive your soul and steer you to chat, take pictures and even dance. My favorite restaurants and bars in NYC allow you to cut a rug next to your table. There is a certain air of freedom when someone can let loose and not have to worry about going to work.

 

What are some of the must-have elements for a successful brunch?  

The ambience is extremely important, that can range from lighting to music and even how dishes are plated. Also, consistency is key within this industry and that’s how you make a stranger into a repeat customer. A crucial element is a staff with menu knowledge and rockstar personalities.

 

Any innovative trends new to today’s brunch experience that you really like?  

An innovative trend I’ve noticed these past few years is the traveling pop-up brunch. Many have limited seating and the exclusivity creates a taste bud mystery that customers want to solve. They see an experience that will only be obtainable for three days this month and want to join in. Another trend would be cocktails using coffee, teas, and even matcha. You get a nice jolt of caffeine with alcohol which energizes and inebriates you.

 

Anything you would change or do without?  

We can change the traditional Mimosa a bit! Don’t get me wrong, I love orange juice and champagne. But it’s just time that we level up and redefine this cocktail. I made it a bit more intricate yet true to the traditional cocktail in the sense that I’m using fruit and a bubbly. People literally stood on line when I debuted the Kiwi Raspberry Mimosa in New York. My Mimosas have three to four elements. Sauvignon blanc or rosé, a champagne or sparkling wine, a fruit purée and or homemade fruit syrup. Its more visually appealing with more flavor and more bang for your buck.

 


 

Kiwi Raspberry Mimosa

(Yields 2 cocktails)

Recipe from BRUNCH GOD Volume 1.  

Ingredients:  

(yields 2 cocktails)  

  • 8 oz. Sauvignon Blanc  
  • 4 oz. raspberry syrup  
  • 4 oz. fresh kiwi juice Cava  
  • 1 oz. blended kiwi juice  
  • 2 raspberries (for garnish)  

Preparation: Add Sauvignon blanc and raspberry syrup in a cocktail shaker and add ice Shake, strain, and pour into a round stem wine glass. Pour Cava into bulb glass until it’s half full then add ice to the glass.

Garvey says of the cocktail, “I debuted this cocktail in Williamsburg, New York. Its visual appeal caused people to stop and watch. Instantly customers would gravitate towards the bar and ask, “What are you making.” This is not a typical Mimosa. It’s more of a souped-up version—Sauvignon blanc is brightened with homemade fruit syrup, mixed with cava, and topped with blended kiwi.

 

 

 

 

The post Get to Know The Brunch God, Garvey Alexander appeared first on Chilled Magazine.

Source: Mixology News

Belly-up to Chicago’s Ice Bar PB&J

By | Mixology News

Chicago’s most popular hangout, PB&J: Pizza, Beer & Jukebox  

located in the heart of West Loop, offers the best Neapolitan pizza and draft beer in town, as well as sweet-sounding tunes from a top-of-the-line jukebox.

The joint opened its doors in the midst of the pandemic, so there was a great deal of adversity for the owners to face. But the McCahill brothers devised a solid plan for their establishment to flourish despite the challenging times. They knew it was time to get innovative and bring their customers a way to enjoy and embrace the cold weather while indoor dining was shut down.

Co-owner Matthew McCahill built ice bars for the rooftop of his former place of employment, The Dana Hotel. The concept’s success at The Dana back in 2009 inspired Matthew to revitalize it as PB&J’s counter to Covid-19.

 

He and his brother Josh decided to turn the West Loop into an icy paradise called “PB&J Frozen.” It was complete with a life-size igloo, and an ice bar created from over 30,000 lbs. of fresh ice. 

 

After huge success in 2021, the team only wanted to go bigger this year with more ice and more sculptures. Their revamped 2022 experience, PB&J On Ice, utilizes over 40,000 pounds of ice to form two ice thrones—one for adults and one for children, a polar bear, an ice luge, and a giant PB&J logo behind the bar.

 

PB&J prides itself on having fun and sassy cocktails that match the scene’s lively and energetic atmosphere. The cocktail menu is filled with unique flavor offerings, making it the perfect hangout spot to give something new a try.

  

When creating the cocktail menu for the Ice Bar, the team wanted to display their winter favorites that can warm you up on a cold Chicago night. So, if you’re ever succumbing to the chill of Windy City, head to the winter wonderland in West Loop, where you can imbibe on specialty cocktails like the Templeton Hot Toddy or Skrewball Hot Cocoa! 

 

Also, a few important trends are zero-proof cocktails that PB&J is proud to offer,” says co-owner McCahill. “Additionally, wholesome pairings and a revival of 90’s cocktails can be found. PB&J On Ice is the perfect winter activity for those looking to spend quality time with friends, while enjoying something different and interesting with great photo opportunities during the long Chicago winters.”

 

 

 

 

The post Belly-up to Chicago’s Ice Bar PB&J appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: Moneygun’s Pisco Sour

By | Mixology News

On National Pisco Sour Day, February 5th  

Celebrate with this classic cocktail recipe served at Chicago’s Moneygun created by Beverage Director Donavan Mitchem. 

Arguably Chicago’s favorite bar, Moneygun is a no-frills classic cocktail joint operated by 16” on Center hospitality group.  

 

“Moneygun is and has always been just a bar,” says Mitchem. “We pride ourselves on our core menu of 40 classic cocktails made in a very unique manner. We are proud to be the home of some of the most talented bartenders in the city of Chicago, each with their own palate and flair. We don’t take ourselves too seriously and focus on having a good time”!  

 


 

Pisco Sour

Pisco Sour

Photo by Lorenzo Tassone 

Ingredients: 

  • 2 oz. Pisco 
  • ¾ oz. lemon juice 
  • 2 tsp. superfine sugar 
  • 1 oz. egg white 

Preparation: Dry shake, shake with ice, double strain. Garnish with cinnamon and nutmeg.

 

 

 

The post Must Mix: Moneygun’s Pisco Sour appeared first on Chilled Magazine.

Source: Mixology News

It’s All Social at SoHo’s Vestry Bar

By | Mixology News

Famously known for its connection to art

 

the SoHo neighborhood in Lower Manhattan offers tons of boutiques, galleries, and restaurants to explore. South of Houston Street, the top-of-the-line shopping district, is one of the wealthiest locations in the big apple. Old school cast-iron architecture and cobblestone (Belgian block) streets bring together the neighborhood’s elegant aesthetic. Fashionable crowds filled with tourists and locals generate a creative and youthful vibe that is easily detectable in SoHo. 

One of the jumping restaurants in town that opened this past year is called Vestry. If you’re looking for mouthwatering food, delicious cocktails, a stunning wine list, and a cool vibe, here’s the spot.  

Wine Director Irene Miller is responsible for its prestigious beverage program. She believes camaraderie and the conviviality of spirits are of utmost importance. Remaining loyal to these two concepts allows Vestry to not only maintain a lively following, but also consistently attract newcomers. Because who wouldn’t love a chic restaurant that’s welcoming and sociable?

With new creations like the New Romantic, classics including the Sake-tini, and wines suited for all palates, Miller created a beverage program that allows chef Shaun Hergatt’s menu to shine even brighter. 

The drink list features two sections, “Classic,” which is self-explanatory, and “Ours,” where seasonal aspects come into play. In the fall, some drinks will be focused on classic flavors like butternut squash, cranberry, and maple. Though they’re bulkier flavors, balance and elegance is preserved.

   

A user friendly and approachable wine list encourages guests to explore the carefully curated selections made as a complement to Vestry’s light seafood and vegetable focused menu. The style is Old-World, with a clear reflection of the terroir and culture it was produced in.   

Curious about how she educates her own, Chilled asked Miller what things bartenders should consider when suggesting wines. Miller replied “The most important thing that bartenders need to do when suggesting wine to a guest is to listen to them to find out what they are looking for.  It’s not about what we want to drink, but what the guest wants to drink. I think that sometimes we forget that.” 

The post It’s All Social at SoHo’s Vestry Bar appeared first on Chilled Magazine.

Source: Mixology News