March 2022

In celebration of Women’s History Month Ivy Mix, co-Owner and Head Bartender, Leyenda; and co-founder Speed Rack created Flor de Cereza inspired by Leyenda co-owner, Julie Reiner’s classic and modern influence on the Gin Blossom.

Mix shares, “It was important for me to highlight a cocktail with such influence, while also creating my own, signature, Leyenda twist on it.”

Celebrate Women’s History Month with This Women-Empowered Cocktails.  

 

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Flor de Cereza

Ingredients: 

• 1 1/2 oz Capurro Pisco Acholado (female owned!) 
• 1 oz Lo Fi Dry Vermouth 
• 1/2 oz Carpano Bianco Vermouth 
• 1 tsp Luxardo Marashino 
• 2 Dash Hella orange bitters 

Preparation: Stir, strain into a Nick & Nora and garnish with an orange twist. 

 

 

 

 

The post Ivy Mix’s Flor de Cereza Cocktail for WHM appeared first on Chilled Magazine.

Source: Mixology News

With peak bloom happening these final days of March, D.C.’s National Cherry Blossom Festival celebrates the lovely pink-hued cherry blossom trees—honoring the 3000 trees given to the United States by then mayor of Japan Yukio Ozaki, 110 years ago!

 

At Chilled we celebrate Cherry Blossom season with cherry blossom-inspired cocktails with a Japanese twist, of course. Check out these three beautifully crafted cocktails made with artisanal Japanese ingredients like shochu mixed with blossomy flavors.  

 

Natasha Sofia, National Director of Education and Advocacy at Davos Brands says of shochu, “Until 2019, shochu was a local spirit sold only in Japanese restaurants. Now, Japanese bartenders recognize the traditional elements and taste of shochu, and thanks to their success, other top bartenders are starting to use it as well.” 

 

 

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Sakura Bubbles

Ingredients:  

• 2 oz iichiko Saiten
• 1 oz Lime juice
• 3/4 oz Cherry Blossom Syrup (Monin rose syrup)
• Topped with sparkling wine

Preparation: Mix all ingredients but sparkling wine in cocktail shaker, shake, strain into coupe glass. Garnish with thyme or edible flower. 

 

 

Cherry Blossom White Negroni

Ingredients:  

• 1 oz iichiko Silhouette 
• 1 oz Luxardo Bitter Bianco
• 1 oz Mancino Cherry Blossom Vermouth

Preparation: Mix all ingredients into mixing glass with ice, stir and strain into rocks glass with ice. Garnish with cherry blossom or edible flower. 

 

 

Shochu Paloma

Ingredients: 

• 2 oz. iichiko saiten 
• 1 oz. lemon juice 
• 3/4 oz. cherry blossom syrup 
• 1/2 oz. grapefruit juice 
• Rose lemonade soda (to top) 

Preparation: Mix ingredients in mixing glass with ice. Stir and strain into glass.

 

 

 

 

 

The post 3 Cocktails Celebrating Cherry Blossom Season appeared first on Chilled Magazine.

Source: Mixology News

Heavenly Spirits brings the true flavors of France to the United States with its line of artisanally crafted liqueurs including the Pamplemousse liqueur from Jules Theuriet.

Best known for its portfolio of artisanal French spirits, distributed in 38 states, Heavenly Spirits has long provided a range of unique products that have become backbar mainstays. Now, it is helping bartenders take their cocktails up a notch with new natural liqueurs from top producers in France. Owned by husband-and-wife team Christine and Dan Cooney, Heavenly Spirits has been the leading importer of Armagnac in the United States since 2009, and the company continues to expand the products it brings into the country.

 

Grapefruit, pear, and vanilla are just of a few of the delicious natural flavors imported from France in spirit form by Heavenly Spirits. We caught up with Heavenly’s owners, Dan and Christine Cooney, recently to ask them about these trending flavors and about Heavenly Spirits liqueur collection newcomers, Noces Royales Pear Liqueur. from Spiritique and Pamplemousse liqueur from Jules Theuriet and their Arvani Vanilla Armagnac Liqueur.. Here is what they had to say: 

 

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What can you tell our readers about these spirit flavors you import? 

Dan: Well first, the Noces Royales pear liqueur from Spiritique, and the Pamplemousse liqueur from Jules Theuriet are both very new to our portfolio and we are thrilled to add them to the Heavenly Spirits family. Our vanilla liqueur, Artez Arvani was created under our direction a few years ago. It is made with 100% Madagascar-grown vanilla beans, steeped in Blanche Armagnac and it is a wonderful spirit to have behind the bar for all your vanilla cocktail needs.  

 

Talk to us about your pink grapefruit liqueur or “Pamplemousse” as it’s called?  What’s the story behind this spirit?

Christine: The grapefruit or pomelo rose originates in the Antilles archipelago in the Caribbean. It grows in bunches, which is where its name in English comes from (grape means cluster). 

 Jules Theuriet Pink Grapefruit Liqueur perfectly expresses the grapefruit’s acidulous side. It is refreshing in the mouth, and it perfectly brings out the pink grapefruit’s flavors — softness and bitterness. A real treat, one to be savored. 

  

How do you envision bartenders using this sweetened grapefruit flavor in cocktails?  

Dan:  Jules Theuriet’s Pamplemousse Liqueur is a versatile ingredient in cocktails. To give yourself a change of scene from the traditional white wine-cassis mix, why not try rosé wine-grapefruit, by mixing 4/5 of rosé with 1/5 of our Pink Grapefruit Liqueur. Serve very chilled. Or try this cocktail recipe Pastel Waves! 

 

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Pastel Waves

Created by Colin Lach @ M. Moutarde, Dijon, France 

Ingredients:

• 1 oz. Jules Theuriet’s Pink Grapefruit Liqueur
• 1 ½ oz. Rétha Oceanic Gin
• 1 oz. Freshly squeezed orange juice
• 1 tsp. simple syrup
• 10 leaves of coriander

Preparation: Put all ingredients in a shaker with ice, shake, strain and pour in a pre-chilled coupe glass. Garnish with grapefruit slice and coriander leaf.

 

 

 

 

The post Get to Know Pamplemousse Liqueur from Jules Theuriet from France appeared first on Chilled Magazine.

Source: Mixology News

Call it tequila’s smoky cousin or Mexico’s underdog spirit. 

 

Mezcal is a newcomer that has found its way into the hearts of bartenders and bar-goers all over the world. From spicy Margaritas to mezcal Negronis, cocktail lovers have embraced this alluring Mexican spirit for its artisanal production and seductively smoky flavors. 

 

While mezcal may make its introduction to many through cocktails, the real way to experience mezcal is all by itself. It’s how it’s been done for centuries, as a way to celebrate life. And, this is exactly why mezcal makes the best aperitif or digestif.

 

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The Ancient History of Mezcal 

Sipping on mezcal is tasting the history of Oaxaca. This region of Mexico has traditions reflecting over 6000 years of indigenous cultural history. One main character of this history is the maguey plant. 

A focal point of ancient legends and folklore, the maguey (which encompasses various species of agave) has remained a majorly symbolic plant in Mexico. The Aztecs even had a goddess of Maguey, named Mayahuel. A symbol of fertility and abundance, Mayahuel was also the patron of a 13-day long festival much like Mardi Gras, where Aztecs embraced excess (aka, drinking lots of pulques – alcohol made from fermented maguey sap.)  

 

While the pulque enjoyed by the Aztecs and other native Mexican peoples is much different than the mezcal of today, the traditions and spiritual nature surrounding both maguey-based drinks aren’t far from each other. Aztecs drank far less than we did, given that distillation didn’t reach the Americas until the 1500s. This is when mezcal was born. 

 

The Magic of Mezcal 

In Oaxaca, mezcal is known for its ability to induce euphoria. And, we know that being happy is a healing power all by itself. 

 

To understand the magical healing powers of mezcal, we have to look at its production. The level of artisanship behind this spirit is what makes it so exquisite, and the perfect aperitif or digestif. 

Compared to tequila, mezcal is much more difficult to commercialize. That’s because mezcal producers were long located in isolated areas, hard to access by largescale producers. Unlike tequila, mezcal can be made with all kinds of maguey or agave species that grow in these areas, which grow in unique soils, altitudes, and exposures. These maguey farms and their Maestros Mezcaleros serve as time-capsules of centuries-long traditions of mezcal, traditions free of any industrial nature.  

 

The result – a spirit that is pure and authentically reflects its terroir.  

 

This means that not all mezcal is the same. It can boast a distinct character, precisely why sipping mezcal straight is a total experience. It’s no wonder that mezcalerias or mezcal bars have sprung up all over the globe, inviting folks to explore the rich diversity of mezcal. 

 

Of course, it’s important to mention that there are now more industrial versions of mezcal, known simply as ‘mezcal.’ These spirits are produced with more modern methods. From there, you have Artisanal Mezcal, which uses a mix of modern and traditional methods (and makes up the majority of Mezcals) and then Ancestral Mezcal, made solely with old traditional methods. 

 

Nonetheless, a well-made mezcal’s purity is one to admire and to savor. It invites you to taste the land and labor behind it, a true experience of the palate. That, alone, is pure magic by itself, especially for your stomach. 

 

A Natural Aperitif or Digestif 

Mezcal has long been associated with relaxation. One historic way to relax is with an aperitif or digestif. 

 

A way to open your appetite and to soothe your appetite, aperitifs and digestives are consumable symbols of celebration. One invites your stomach to get excited to eat, while the other nourishes your stomach after a successfully delicious meal. Both little ways to cheer on life, right? 

Mezcal, for centuries, has fit into both the aperitif and digestif categories. Historically known for its euphoric nature, mezcal has an uncanny ability to lift your spirits and get your appetite going. 

 

But, mezcal can be another kind of friend, to your stomach. Award-winning Chef Enrique Olvera introduced this concept to fine dining, with an extensive and extraordinary list of mezcal, suggested for after-dinner drinking. This isn’t anything new of course – mezcal has long been praised for supporting digestion. Sipping on a straight shot of mezcal can soothe your stomach and even lower your blood pressure too. That sounds like the perfect recipe for a good night’s sleep. 

 

Whichever way you go, just remember—mezcal is for sipping, not shooting. No matter how long of a day or how great of a meal, you will better reward yourself by sipping on your mezcal, slowly absorbing its magic.

 

 

 

 

The post Mezcal is the Best Aperitif or Digestif. Here’s Why. appeared first on Chilled Magazine.

Source: Mixology News

In celebration of Women’s History Month, Lynnette Marrero, Bar Director of Llama San, NYC & Llama Inn, Bklyn and Co-Founder, Speed Rack and educator masterclass.com created cocktails inspired by empowering females.

 

Celebrate Women’s History Month with These Women-Empowered Cocktails.  

 

First up, Coco Chanel inspired Lynnette to create the Vintage Coco. The Glitter Revolution, was created by Lynnette to honor the women of Mexico City’s “revolución Diamantina,” with notes of sweet and spicy, and garnished with an orange peel, cinnamon stick, and ground chili peppers.  Lynnette created Harmony with Nature, inspired by Jane Goodall and honoring Master Blender Lorena Vasquez. The Harmony with Nature showcases many tropical flavors but is inspired by one Goodall’s famous quotes, “We can have a world of peace. We can move toward a world where we live in harmony with nature. Where we live in harmony with each other. No matter what nation we come from. No matter what our religion. No matter what our culture. This is where we’re moving towards.” Lynnette shares, “I love her work that started with primates but has evolved into a larger conversation about communities and nature conservancy.”  

 

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Vintage Coco

Inspired by Coco Chanel 

Ingredients: 

• 2 oz. coconut water 
• 1/2 oz. pineapple juice 
• 1 1/2 oz Scotch, preferably Johnnie Walker Black or Jane Walker (Honoring Emma Walker) 
• 2 oz. Fever-Tree Sparkling Lime & Yuzu 
• Shiso leaf or mint sprigs (for garnish) 

Preparation: Add the coconut water, pineapple juice and Scotch to a highball glass. Fill glass with ice cubes or a Collins spear. Add Fever-Tree, and gently stir to mix. Garnish with a shiso leaf or mint sprigs. 

 

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Glitter Revolution

I created this cocktail to honor the women of Mexico City’s “revolución diamantina,” or glitter revolution. In summer of 2019, thousands of women took to the streets to protest sexual violence against women, spurred by the horrific assault of a teen girl by Mexican police. The protest movement got its name when women showered CDMX’s security chief with pink glitter at their inaugural demonstration on August 12.  

Ingredients:

• 1 1/2 oz blended Scotch 
• 1/2 oz Mezcal (Dona Vega Mezcal) 
• 1/4 oz Chile-Cinnamon Syrup* 
• 2 dashes Bittermens Mole bitters 
• 1 teaspoon edible glitter  
• Orange peel 
• Ground chile pepper, for garnish 
• Cinnamon stick, for garnish  

Preparation: Combine the Mezcal, Scotch, cinnamon syrup, bitters, and glitter in a mixing glass filled with ice and stir until chilled. Strain into a double Old-Fashioned glass and express the orange peel over the cocktail and rim of the glass, then discard the orange peel. Garnish with the chile pepper, then hold one end of the cinnamon stick over a flame until it smokes. Place the cinnamon stick (smoking end up) in the drink and serve.  

 

*Chile Cinnamon Syrup 

Makes about 3/4 cup  

Ingredients:

• 1/2 cup sugar 
• 1/2 cup water 
• 2 cinnamon sticks, broken into pieces 
• 1 dried chile de árbol, cut into pieces 
• 2 slices jalapeño 
• 1 dash cayenne pepper (or to taste) 

Preparation: Combine the sugar, water, and cinnamon in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for a few minutes, just until the sugar is dissolved. Remove from heat, cover, and let stand for 4 hours. In the last 30 minutes, add the chile de árbol, jalapeño, and cayenne and stir. When at your desired heat level, strain the syrup, discard the solids, and store the syrup in an airtight container in the refrigerator for up to 3 weeks.   

Preparation: In a mixing glass add Chili-cinnamon syrup, bitters, and Jane Walker. Fill glass three-quarters with ice stir to mix approximately 30 seconds. Strain into the double Old-Fashioned glass. Express orange peel over the cocktail and rim the top of the glass with the side of the peel. Toss. Garnish with chili pepper, smoking cinnamon stick 

 

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Harmony with Nature

Inspired by Jane Goodall 

• 1 1/2 oz Zacapa Rum (honoring Master blender Lorena Vasquez) 
• 1/2 oz Banana liqueur  
• 1 oz Lemon juice 
• 1/2 oz Coconut green tea syrup 
• Pinch of salt 
• Banana leaf wrapped rocks glass 

Preparation: In a shaker add banana liqueur, lemon juice, coconut green tea syrup, a pinch of salt and Zacapa Rum. Add 3 ice cubes to the shaker. Add the banana leaf to the rocks glass, add cubes or crushed ice. Shake your cocktail to mix approximately 30 second. Strain your cocktail into the prepared double Old-Fashioned glass. Garnish with a banana leaf and dried pineapple flower.

 

 

 

 

 

The post Inspired WHM Cocktails with Lynnette Marrero appeared first on Chilled Magazine.

Source: Mixology News

Award-winning anesthesiologist, frontline worker, supermom to six-year-old twins, and philanthropist, Dr. Tiffany Moon, is not only the newest housewife and fan-favorite of Bravo’s popular reality series Real Housewives of Dallas, but the franchise’s first medical doctor and first generation Asian-American cast member.

 

Tiffany earned her prestigious medical degree at UT Southwestern, graduating with Alpha Omega Alpha Honors and Distinction in Research.  She completed her residency at the University of California, San Francisco. Her areas of research include the following: obesity, thoracic anesthesia, pain perception under general anesthesia, difficult airways, and neuromuscular blockade and reversal. 

 

Dr. Moon’s immense passion toward medical student and resident education won her the Dennis F. Landers, M.D., Ph.D. Faculty of the Year Teaching Award. She is a critical member of multiple committees for the American Society of Anesthesiologists and is an Oral Board Examiner for the American Board of Anesthesiology.  She also serves on the Board of Directors for the International Society for the Perioperative Care of the Obese Patient. 

 

Accompanied by her husband, Daniel Moon, the couple will soon launch their own private wine collection titled, Three Moons Wine. The Moon’s conceived the idea in 2009, and after much demand from friends, family, and the public, they will finally be releasing a Cabernet Sauvignon, Sauvignon Blanc, and an Estate Reserve Proprietary Red, just in time for summer. 

 

Chilled had the chance to catch up with Dr. Moon, to discover more about her new wine, whiskey collection, and bartending past. 

 

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Tell us about the projects you are working on.  

Three Moons Wine started as a passion project in 2009 while I was an anesthesiology resident at UC San Francisco. My husband and I would take frequent trips to Napa and fell in love with wine tasting and winemaking. We’ve been sharing our wine with family and friends for a decade and recently expanded our production so that we could share it with even more friends.  

 

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

Downtime, what’s that? (Kidding, sort of). My favorite things to do when I’m not working are to spend time with family, play games, and read books.  

 

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

My favorite type of cuisine is Japanese. I could probably eat sushi every day. During the colder months, I love to eat any kind of noodle soup. 

What types of dishes do you typically order? 

I love things that are a bit spicy, and I’ve been known to carry hot sauce in my purse before. 

 

Any favorite bars? 

I don’t get out to the bars very much these days, but I love the music and ambiance at Mr. Misster and Round Up. I also love the bar in the back of Tei Tei Japanese restaurant. 

 

What drinks do you order when out?  

Three Moons Wine is actually my favorite drink! In the summer when it’s 100 degrees out, I drink the Sauvignon Blanc. If I’m relaxing after work, I’ll drink the Red Proprietary Blend, and for special occasions or when we have guests, I’ll drink the Cabernet Sauvignon.  

 

Do you prepare drinks at home? 

Very seldomly. I’m too impatient to make anything with more than two ingredients, so I usually just pop open some wine. 

 

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

We have an entire bar at the house, which we don’t use very often. My husband was into whiskey so one year I bought him the entire collection of Pappy van Winkle. 

 

Have you ever been a bartender? 

In college I did try bartending but was fired after two shifts because I was being too precise measuring the alcohol, which made me very slow. 

 

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

Victoria Beckham. I would ask her about being a working mom, starting her own fashion label, and what it was like to be a Spice Girl! 

 

 

 

 

 

The post Chillin With RHOD’s Tiffany Moon and Three Moons Wine appeared first on Chilled Magazine.

Source: Mixology News

Inspired by the legacy of  Maryland Rye and today’s spirit consumer, Sagamore Spirit is driven to craft the world’s best Rye Whiskey while strengthening its collective communities.

Its award-winning five-acre waterfront distillery in Baltimore is reclaiming the city’s rightful place in America’s whiskey history, where storied distillers perfected rye whiskey for more than 150 years before Kentucky was founded. 

 

For this year’s release, Sagamore Spirit’s distilling team took a blend of its barrel-aged 5- and 6-year-old straight rye whiskies, placing some of it in hand-selected barrels from South America, and the rest in barrels from Jamaica, aging both for an additional 10 months. Once aged, the whiskey from both barrels were then blended back together. The Jamaican rum barrels contribute notes of ripe banana and bright pineapple, which are then balanced by the rich vanilla and brûléed sugar character from the South American rum barrels. The result is a complex, yet approachable take on Sagamore Spirit’s award-winning rye whiskey at 98-proof. 

 

Sagamore Spirit first offered a Rum Cask Finish Rye Whiskey in 2019 as part of a smaller release offered exclusively at its Baltimore distillery. The positive response to that first batch, which was aged in a Jamaican high ester rum barrel, led the distillery to offer this year’s version, now available nationwide. 

 

“This product is another great example of our distilling team’s commitment to excellence,” said Brian Treacy, Sagamore Spirit’s co-founder and president of distillery operations. “Rum and rye whiskey were both favorites in Maryland’s early days, dating back centuries. Our team brought them together again in a whole new way that brings out the best of sugarcane and rye grain, all in one bottle.” 

 

Rum Cask Finish is part of the Sagamore Spirit Reserve Series, a collection of limited-edition Maryland-style rye whiskies that celebrate the legacy of Maryland distilling, with an unyielding focus on excellence from start to finish. Past releases include 8-Year-Old Rye Whiskey, Manhattan Finish and Tequila Finish.   

 

While Rum Cask Finish will only be available for a limited time, fans can enjoy Sagamore Spirit year-round with its Signature, Cask Strength, and Double Oak rye whiskies, the distillery’s core offerings that are leading the Maryland-style rye revival across the country. 

 

Sagamore Spirit Rum Cask Finish is as versatile as its predecessors and can be savored neat, on the rocks, or mixed into a seasonal cocktail as warmer weather approaches. It is becoming available nationwide this month in 750ml bottles at a suggested retail price of $79. To find a bottle near you visit sagamorespirit.com/find-rye.

 

 

 

 

The post Sagamore Spirit Announces Limited-Edition Rye Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Night Shift Bar opened summer 2021 in Houston’s Historic East End as a community cocktail bar with a late-night kitchen.

 

 

The bar is an homage to those who work hard day and night—the early shift, the late shift, those who burn the midnight oil, and those who wake before the dawn.  

 

The bar is located on the Metro light rail Green Line in a remodeled warehouse/auto parts store at the intersection of Harrisburg Blvd and York St. A large 55-seat roof deck with epic views of downtown sits on top of a beautiful interior bar space with seating for 60, including 18 custom-designed bar seats in front of an ample 200 plus bottle back bar. The entire original ceiling of the interior has controllable LED up lighting that allows the bartenders to dial in the vibe as needed. Quarter-inch steel clad with three-inch thick custom concrete bar front, and 45 feet of two-inch thick walnut bar top, make up what may be the heftiest bar in Houston. Aubergine purple booths with custom white oak tabletops and a large bar height drink rail and table seating make up the main floor.  

 

Night Shift is a collaboration between industry veterans Justin Ware and Patrick Abalos. The pair carefully crafted a seasonally rotating cocktail menu that reflects the time of year as well as the tone of Houston’s vibrant East End. “We want all to feel welcome, whether you’re ordering a beer and watching the sunset on the roof deck or enjoying a solid cocktail in the space,” Abalos says. “In addition to our cocktails, we have an accessible and delicious rotating wine list, a half-dozen local craft beers on draft, a couple draft cocktails, and many local bottled and canned options.” 

 

“Night shift has been described as a vibe from the dynamic lighting and focus on 90’s pop to modern hip hop, along with the presentation of the cocktails.” Abalos states. Wares adds, “We set out to showcase nine refreshing and nine boozy classic cocktails that were seasonally appropriate. The ‘Shift Drinks’ section of the menu is where we host our selection of house creations and more technically driven cocktails.” Over the course of a week, the pair sampled their way through over 140 cocktails, to decide which would make the list. Moving forward this is something they will be entrusting the staff to develop through the same process. 

The top selling Tropical Cooler is made by blending pineapple juice with coconut water, Jamaican and white rums, and finishing it with a series of tropical flavor concentrates and lime acid to create a strikingly familiar flavor to a Capri Sun. It’s served in a silver sealable pouch with a custom Tropical Cooler label. Also popular is The Straight A’s, an agave refreshing banger, made with mezcal, Ancho Reyes, apricot liqueur, nectarine syrup, and lemon. Shaken and served on crushed ice with a Tajiin dipped lemon wedge. The drink is smoky, refreshing, fruit forward and balanced.  

 

Equal Parts Loggerbier has been one of the top sellers for beer, and the red blend of Aragonez and Alicante from Portugal has been doing well with wines. There’s also a good selection of non-alcoholic options.  

 

Night Shift’s kitchen is run by Executive Chef Danny Leal, who cut his teeth in several of Houston’s top kitchens. The menu reflects a local focus that includes Chef Danny’s Mexican heritage, and drawing on diverse, and nostalgic flavors.  Top sellers are the Yuca fries with salted cream and chili sauces, along with the Enchiladas Potosina and Gas Station Burrito. Save room for the delicious churros made fresh from scratch and served with a Meletti Chocolate Liqueur Whipped Cream. There’s also an ample selection of vegetarian and vegan options. 

 

Their ‘Pre-Shift’ Happy Hour is from 4pm to 6pm Monday through Friday. offering $2 off all menu cocktails and food items, plus $1 off draft beer and wine glasses. There’s also plans to offer entertainment in the future.  

 

Night Shift Bar  

3501 Harrisburg Blvd Houston, Texas 77003 

Open Everyday 4pm to 2am 

832-930-6421 // www.nightshiftbar.com 

 

 

 

 

The post Bartenders Turned Bar Owners at Night Shift Bar appeared first on Chilled Magazine.

Source: Mixology News

Four markets, four distillery trips to Virginia’s Catoctin Creek!

 

We’ve narrowed it down to the Top 12 Finalists chosen from FOUR (4) Chilled 100 Markets across the United States, ready to compete for a one-of-a-kind trip to Catoctin Creek Distillery to meet founders Becky and Scott Harris and tour the distillery and tasting room. Runners up win a complimentary bottle of sought-after Ragnarök Rye® 

 

Becky, Scott, and both judging teams from Catoctin Creek and Chilled will announce the FOUR WINNERS and their Runners-Up from each market on April 6th.  

 

Check out the Top 3 Finalist Bartenders in 4 key markets with their cocktail entries. 

 

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Denver

 

Evren Bora @Eb_behind_the_bar 

Rye-napple Express

Ingredients:

• 2 oz Catoctin Creek rye
• 1/2 oz lemon juice
• 1 oz pineapple gomme syrup*
• 1/2 Aperol
• 1/2 oz Lairds Applejack 

Preparation: Mix ingredients into a shaker tin. Throw. Strain over crushed ice. Pineapple frond garnish. Top with .5oz Yellow Chartreuse.
I served mine in a tiki mug, but a rocks glass will work. 

 

*Pineapple Gomme Syrup 

Ingredients:

• 6 oz gomme arabic powder
• 6 oz water
• Let sit overnight
• 1 pineapple cut into chunks
• 12 oz water
• 36 oz sugar  

 

Preparation: Once sugar has dissolved break down pineapple using an immersion blender and bring to a boil. Strain pineapple syrup into gomme solution made the day before and mix. 

 

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Jan Lee Bland @sunniesailor 

American Geisha

Ingredients: 

• 2 oz Chili Sesame Washed Catoctin Creek Rye*      
• 1 Tbsp Powdered Mushroom Seasoning/Bouillon
• 1/2 oz Apple Cider Vinegar
• 1 1/2 oz Boiling Water
• Lotus Circle with Chinese Chives 

Preparation: In a heat-proof cocktail glass add: 2 oz Chili Sesame Oil Washed Catoctin Creek Rye, 1 Tbsp Mushroom Seasoning or Bouillon (found in Asian markets or the Seasoning Section in Kroger stores), 0.5 oz Apple Cider Vinegar, 1.5 oz Boiling Water; Stir for 30 seconds or until seasoning is dissolved. Garnish. Serve Hot 

 

*Chili Sesame Oil Washed Rye for American Geisha**   
Ingredients:

• 750ml Catoctin Creek Rye
• 8 oz Chili Sesame Oil

Preparation: In a spill-proof container mix together 750 ml Catoctin Creek Rye and 8 oz Chili Sesame Oil seal and shake container vigorously for 20-30 seconds. Shake every 5 minutes for at least 30 minutes. Let sit for at least an hour. Place in freezer for 1 hour to encourage fat separation; separate fat and discard. 

 

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Jorge Ortega @weltonroom 

Winters End

Ingredients:     

• 2 oz Catoctin Rye whiskey,  
• 1 oz lemon juice,  
• 3/4 oz pink pepper corn and anise syrup*  
• 1/2 oz pineapple juice,  
• 1/2 oz spiced pear liquor  
• Egg white  

Preparation: Dry shake all ingredients, add ice, and shake again, strain into a coupe glass. Incorporate all ingredients in a tin and dry shake vigorously. Add ice and shake again. Strain into a coup glass, achieving a nice froth. Garnish with two torched star anise 

 

*Pink Pepper Corn and Anise Syrup: 

Simmer 1 part sugar, 1 part water with pink pepper corn, black pepper, and star anise. let sit for 24 hours and strain. 

 

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Florida

 

Matthew Cormier @mattc321 

Champe’s Attempt of Benedictine Arnold

Ingredients:  

• 2 oz catoctin creek rye
• 1/2 oz spiced carrot syrup*
• 1/4 oz Benedictine
• 4 dashes black walnut bitters
• 2 dashes orange bitters
• 1 spray absinthe 

Preparation: In a mixing glass combine all ingredients except absinthe and add ice. Stir approximately 10 rotations as to not over dilute cocktail. (Keep in mind it’s being served on crushed ice) strain cocktail into chilled coupe glass. Add crushed ice to create a dome in the cocktail. Spray 1 squeeze of absinthe from an atomizer. Garnish with an expressed orange twist and carrot greens. 

 

*Spiced carrot syrup 

Combine one cup Demerara sugar with one cup water in a pot. Bring to a boil. While bringing up to heat add 2 cinnamon sticks, 1 star anise, 1 tablespoon chopped ginger, 1/2 teaspoon high quality vanilla extract. Once boiling turn down heat and simmer until carrots are tender. Lightly mash carrots once tender. Remove from heat and pour through a fine mesh strainer to remove all solids. 

 

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Angela Wood 

Old Dominion Lūʻau

Ingredients:              

• 2 oz Catoctin Creek Rye Whiskey 
• 1/2 oz turmeric syrup* 
• 1/2 oz maple bacon syrup
• 2 oz pineapple juice
• 1 oz fresh lemon sour 
• 3 shakes of celery bitters
• 2 chunks of chargrilled pineapple  

Preparation: Muddle charred grilled pineapple with 3 shakes of celery bitters. Build remaining ingredients in tin. Shake and strain over fresh ice into pint glass (BALL mason jar). Smoke cocktail for extra flavor and smell. (optional). Optional garnishes: Grilled pineapple, pineapple stem pieces, bacon straws or black pepper candied bacon slice, smoked maple brown sugar rim. 

 

*Turmeric syrup: 

• 1/2 cups water 
• 1/2 cups sugar 
• 1 tsp turmeric powder 

Preparation: Cook until sugar is melted, and turmeric is combined. Cool before using.

**Maple Bacon Syrup: 

Ingredients:

• 1/4 cups water  
• 1/2 cup maple syrup 
• 3 strips cooked bacon

Preparation: Fill up large pot with water about 3/4 to the top
Insert immersion circulator and set to 150 degrees F (65 C)
Add water and maple syrup to saucepan, bring to a light boil, stirring frequently. Remove saucepan from heat. Cook bacon until crispy. Add bacon, water, and syrup to Ziploc bag. Seal bag and leave in immersion circulator for 90 minutes. Remove syrup and transfer to a small bottle. Add a splash of vodka to help preserve the syrup. Store in the refrigerator for up to 6 months. 

  

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Lucie Rochette @Tipsyy_unicorn  

Bouquet of Flavors

Ingredients:      

• 2 oz Catoctin Rye 
• 3/4 oz Lemon Juice 
• 1/2 oz white pepper syrup* 
• 3/4 oz Giffard Banana liqueur 
• 1 egg white 

Preparation: In a shaker build the cocktail with all the ingredients starting with the egg white and non-alcoholic ingredients then add banana liqueur and rye. I personally prefer to do Ice shake then dry shake. But that’s up to preferences. Then strain final product in a coupe glass. Grate some espresso beans covered chocolate on each side of the glass and put 2 dashes of chocolate bitters and 2 dashes of angostura bitters in the middle to form a line. And then sit back, relax, sip, and enjoy the amazing bouquet of flavors your palate will taste. 

 

*White pepper syrup:  

Ingredients: 

• 1 cup of spring water
• 1/2 cup cane sugar
• 1 bar spoon ground white pepper
• 1 bar spoon of vanilla extract
• 1tbsp of Catoctin rye
• 1/2 tbsp of lemon zest

Preparation: Put sugar, water, pepper, and vanilla extract in a saucepan. Bring it to a boil, lower to simmer. Then add the rye and lemon zest la let it simmer for 4-5 min. Then strain the syrup and voila! 

 

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New York City

 

Megan Marshall @somegwaslike 

The Pioneer 

Ingredients: 

• 2 oz Catoctin Creek Roundstone Rye
• 1/4 oz Elderflower Liqueur
• 1 oz Lemon Juice
• 3/4 oz Honey-Peppercorn Syrup*
• 3/4 oz Aquafaba
• Rose water rinse
• Cherry and cracked pepper for garnish 

Preparation: Add a small amount of rose water to the bottom of a coupe glass. Give it a rinse and discard any remaining liquid. Then, place a brandied cherry in the bottom of the glass and set it aside. Next, add all other ingredients (except the cracked pepper garnish) into a shaker tin. Shake without ice for a few seconds. Then, add ice and shake again. Fine strain the cocktail into the coupe, and garnish with a sprinkle of cracked pepper. Cheers! 

 

*Honey-Peppercorn Syrup: Combine one cup of honey, one cup of water, and 3 tablespoons of black peppercorns over medium-high heat. Stir until the honey fully combines with the water. Once the mixture comes to a boil, lower the heat, and let it simmer for five minutes. Then, take it off the heat and let it cool completely. Strain into another container and discard the peppercorns. 

 

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Logan Ronkainen @LoganRonkainen and  @PunchAndPieNYC 

Catoctin Valley Twilight

Ingredients:  

• 2 oz. Catoctin Creek Rye
• 1/2 oz. Lemon Juice, fresh
• 3/4 oz. Orange Juice, fresh
• 3 dashes Orange Bitters
• 3/4 oz. Coconut Milk, canned (look for one with smallest amount of sugar and the most fat content; I found Roland Organic to be the best)
• 2 packets Monk Fruit in the Raw*
• 1 Tbsp Pomegranate Powder*
• 1/2 Tbsp. Lion’s Mane Mushroom Powder
• 1/2 tbsp. MCT Oil Powder
• 1 orange peel (for garnish)

Preparation: Add ingredients into a shaking tin. Dry shake it (without ice) for a good 10-20 seconds. This not only helps mix in the dry ingredients but also creates the emulsification. Pouring and straining your cocktail right after shaking is incredibly important for the right consistency and ensuring a nice thick foam on top of the cocktail.

Add a fair amount of ice cubes back into the shaking tin and re-cap it and shake for another 10-20 seconds. Pop open the shaking tin and using a hawthorn strainer pour the cocktail over ice into your favorite glassware. Garnish by squeezing the oils out of the orange peel longways and wiping the sides of the glass with it before twisting it and resting it on the rim of the glass.

*Monk Fruit in the Raw may be substituted for any kind of sweetener or even simple syrup (it may be substituted 1:1) and pomegranate powder may be substituted for muddled fresh pomegranate seeds! 

 

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Nicole Salicetti @denadacocktail 

Purcell’s Pick

Ingredients: 

• 1 1/2 oz Cacotin Creek Rye
• 1/2 oz blackberry sweet vermouth*
• 1/4 oz dill syrup
• 1 dash salt solution**
• 10 drops citric acid
• 2 drops grapefruit bitters
• Brioche toast with blackberry spread and dill (for garnish) 

Preparation: Add all ingredients except for garnish into stirring glass. Stir and strain over large rock in a rocks glass.
Spread a dollop of jam onto mini toast and top with dill. 

*Sweet Vermouth blackberry reduction: slow cooked 50g fresh whole blackberries with 75g of sweet vermouth and 25g of water on stove top in small saucepan for 30 minutes. Strain out blackberries and cool. Blackberry jam: use strained blackberries from vermouth reduction and mash with one teaspoon of sugar.

**Salt solution: 80ml water/20g salt 

 

 

 

 

The post Here are the Top 12 Bartenders in Catoctin Creek Cocktail Challenge! appeared first on Chilled Magazine.

Source: Mixology News

Founded by Nora Ganley-Roper and Adam Polonski, Lost Lantern is a new independent bottler of American whiskey.

Inspired by the long tradition of independent bottlers in Scotland, the company seeks out the most unique and exciting whiskies being made across the country and releases them as single casks and blends, always with a deep commitment to transparency. Currently, the Lost Lantern portfolio consists of American Vatted Malt Edition No. 1, a blend of American single malt whiskey made in collaboration with six distilleries from across the U.S., and twenty-two single casks (9 of which are available now). Lost Lantern debuts new hand-selected whiskies throughout the year and announces one-off limited releases from time-to-time. 

 

Single casks are an essential piece of the Lost Lantern model, inspired by the long tradition of independent bottlers in Scotland. These highly limited, one-of-a-kind single casks consist of unique and deeply expressive whiskies produced by some of the finest distilleries in the United States. Since their debut in October 2020, Lost Lantern has released 22 single casks from Santa Fe Spirits (NM), Cedar Ridge (IA), New York Distilling Company (NY), Ironroot Republic (TX), Whiskey Del Bac (AZ), Balcones (TX) Watershed (OH), Boulder Spirits (CO), Spirit Works (CA), St. George Spirits (CA), McCarthy’s (OR), Smooth Ambler (WV), Starlight (IN), Westward (OR), and Frey Ranch Distillery (NV). 

 

Lost Lantern’s Spring 2022 Single Cask Collection showcases American whiskey’s simultaneous embrace of tradition and innovation. “This group of distilleries is continually pushing the boundaries of American whiskey and exploring new ways of making whiskey in many different forms,” commented Lost Lantern Co-Founders Nora Ganley-Roper and Adam Polonski. “The Spring Collection includes our first single casks from Frey Ranch, one of the only estate distilleries in the country, and Westward, one of the creators of modern American single malt, as well as our second Smooth Ambler West Virginia wheated bourbon and a unique sloe gin-finished rye whiskey from Spirit Works in California.” 

Lost Lantern single casks show that the best whiskey reflects where it’s made, how it’s made, and who made it, and demonstrate that compelling whiskey comes from all across the United States. 

 

Beginning March 9, the Spring 2022 single cask collection will be available for sale on LostLanternWhiskey.com and Seelbachs.com. All offerings are bottled at cask strength, are non-chill-filtered and have natural color. 

 

Subscribe to Lost Lantern’s newsletter to learn about new offerings as they become available. Lost Lantern Whiskey is available for purchase at LostLanternWhiskey.com, at Seelbachs.com, and at select retailers in California, Kentucky, and Alberta. 

  

Engage with Lost Lantern Whiskey on the following channels: 

Instagram: https://www.instagram.com/lostlanternwhiskey   

Facebook:  https://www.facebook.com/lostlanternwhiskey   

Twitter:  https://twitter.com/LostLanternDram  

 

 

 

 

The post Lost Lantern Announces Spring 2022 Collection appeared first on Chilled Magazine.

Source: Mixology News