March 2022

A seasoned beverage manager and spirits specialist with more than a decade of experience in high-volume, upscale restaurant and lounge operations, Chevy Farrell serves as the Director of Beverage for Garrett Hospitality Group.

 

In this role he coordinates, supervises, and directs all aspects of beverage operations for the company’s food and beverage outlets including No Man’s Land, Point Break Poke House, Blue Wave Sushi, Ya Mas! Greek Taverna and Lady May.  

 

Farrell’s hospitality experience spans the state of Florida and has earned the talented cocktail aficionado rave reviews and accolades. We asked Farrell what it takes to create a successful beverage program. Here’s what he had to say.  

 

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Tell us about your background in the industry. 

When I relocated to South Florida to join SBE and that is where I first started working with Memphis Garrett and his team. I took a Beverage Director position with Terrazas at the Hyde Resort in Hallandale Beach before moving on to work with Madroom Hospitality at the world-famous Ball & Chain. While managing the bar at Ball & Chain, Memphis reached out about an opportunity to work on a project which included the team behind Death & Co. which I jumped at without a thought. Sparrow, at The Dalmar Hotel in Fort Lauderdale, was an opportunity for me to learn from some of the most brilliant bar operators. It grew my understanding in a creative process, organization, and elevated guest experience that I was looking for. I also got a taste of the supplier side of the industry representing Barr Hill Gin starting as a Brand Ambassador. I eventually grew into the Key Account Manager for the state of Florida and covered all major markets. Unfortunately, the company downsized during the pandemic and we parted ways. This opened the door for me to shift back to operations and gave me the chance to reunite with Memphis join the executive team with Garrett Hospitality.  

 

Talk to us about No Man’s Land. What inspires the drinks menu there? 

Memphis and I knew that we wanted a change with the space occupied by his fast-casual restaurant, Poke House. We wanted to keep Poke House running but also potentially have a cocktail bar. After considering a Tiki concept at one point, Memphis shifted towards a New American Cocktail Bar. The great thing about No Man’s Land is no cocktail is off the table. We draw inspiration from several different cultures and want to celebrate unique flavors.  

 

What kind of drinks do well at the space? 

I’ve been surprised with the reception of our cocktail program given Fort Lauderdale’s slowly emerging cocktail culture. I think once guests step into our space, they recognize us as a cocktail lounge and trust us to deliver a true experience. On any given night, 90% of our guests have one of our signature cocktails in front of them. While they are not the typical drinks people are used to, they are well-received, and guests become more adventurous with each drink they try. Our cocktails utilize fresh herbs, fine sprits, house made ingredients, and a lot of creativity. I think our cocktail list does well overall, but of course you’re going to have “bangers.” Our goal is to guide people to a cocktail to fit their mood. Fort Lauderdale is still in its infancy stage when it comes to cocktail culture. We want to shepherd guests to experience things out of their comfort zone and help build that culture.  

 

Tell us what it takes to create a popular cocktail program. 

Teamwork is one of the most important things in my eyes. Everyone has a different palate, and you want to appeal to a wide range of guests. I like having each team member bring a few ideas and start Research and Development together. Balance is key as well. You want to make sure the list has offerings for as many guests as possible. It’s important to have a variety of spirits showcased, some straightforward classics, and then of course, creative cocktails. 

 

Give us 4-5 tips to running a successful and efficient bar program. 

I think having a unique list is one of the driving factors of a successful program. Developing a prep program will help you run more efficiently as well. As the beverage director, costing is a big factor as well. You can use supplier relationships to help in this area. Training is a big part as well. Consistency and standards are very important to the success of any bar program. 

 

Any advice to bartenders looking to upgrade their bar menu/program? 

Staying up to date with industry standards is something that’s very important to my program. I’m constantly keeping tabs on what other industry leaders are doing. It helps to draw inspiration as well as keep you ahead of the curve. I always recommend developing local relationships, whether it’s other with bartenders or local suppliers. This builds a sense of community and can help drive the culture. 

 

Give us 4-5 tips to upgrading your cocktail program. 

New products are hitting the market every day. Keeping track of what’s available is important. This is part of developing those relationships with suppliers to have new fun tools for your bartenders to be creative. Sourcing local ingredients can also give you the opportunity to show the level of care that you’re taking in creating your program. As I mentioned, creating an organized prep program is integral to the success of a drink list. This will help you maintain consistency and show your team the process that goes into the creation of your cocktails. This also allows your bartenders to become authorities on their cocktails which will make them comfortable talking about the process with the guest. There’s nothing I like more than sitting with a bartender and allowing them to be a storyteller. 

 

 

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TAMARINDA FRESCA

Ingredients: 

• 1 1/2 oz Espolon Reposado 
• 1/2 oz. Campari 
• 1 oz Tamarind Syrup* 
• 3/4 oz. Lime Juice 
• Tajin spice  

 Preparation: Shake all ingredients. Pour in Tajin rimmed Old Fashioned glass and top with fresh ice. Garnish with Tamarind/Chili Straw (Mexican Candy).

  

*Tamarind Syrup Recipe 

Ingredients:

• 15 oz  Tamarind puree 
• 2 ¼ cups White Sugar 
• 1½ Tbsp Ginger Juice 
• 1 tsp Cinnamon   

Preparation: Place all ingredients in a saucepan. Bring up to temperature until all ingredients are dissolved then let cool. Store in fridge for about a week.  

 

 

 

FORBIDDEN CYN

Ingredients: 

• 2 oz. Plantation Dark Rum 
• 1/2 oz. Carpano Antica 
• 3/4 oz. Black Rice Syrup* 
• 3/4 oz. Lemon Juice 
• 1/8 oz. Cockspur Overproof rum (a splash) 
• Dehydrated lime cup (wheel can be substituted) 
• Mint

 Preparation: Shake all ingredients together and strain into Double Old Fashioned Glass. Top with crushed ice. Garnish with Dehydrated Lime cup and mint sprig. Pour overproof rum in lime cup and torch. Served with flaming lime cup. 

  

*Black Rice Syrup Recipe 

Ingredients: 

• 2 2/3 cups   Black Rice 
• 2 cups  Water  (might need to add a couple of Tbsps more  if too thick) 
• 2 cups White Sugar  
• 4 oz  Light Rum 
• 1 tsp Ground Cinnamon 

Preparation: Put all ingredients in blender and blitz; cover and put in fridge overnight. Place slurry in saucepan and heat until fully dissolved; then fine strain.  Store unused portion in a container in the fridge for about a week.

 

 

 

 

The post Beverage Director Chevy Farrell Transforms Cocktail Culture in Fort Lauderdale appeared first on Chilled Magazine.

Source: Mixology News

Sustainable and artisanal, Mijenta Tequila hosts The Chilled 100, Houston and San Antonio Markets, for two nights of fun, food, tequila!

 

 

Made in the highlands of Jalisco, Mijenta is crafted by Mexico-based Maestra Tequilera Ana Maria Romero. The brand’s philosophy is, “doing well by doing right.” So, the purest form of the agave plant is used to create Mijenta’s supreme tequila expressions, excelling in quality and artistry.  

 

“I give great praise to The Chilled 100, Wendy, and our team, for two fabulous events in Houston and San Antonio,” says Gigi Summers, Mijenta State Manager, Texas. “Each account was so thoughtful and creative in their menu selections and cocktail creations. Bar Loretta even incorporated Mijenta in the food!” 

 

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The first dinner event was held at Houston’s Musaafer, meaning “a traveler,” which gracefully explores the tastes of India, translated in its eclectic menu. “The cocktails and food paired with Mijenta beautifully. Musaafer put on a beautiful presentation for us and exceeded our expectations. We were able to reconnect with each other and it was a great night had by all,” shares Wendy Hodges, National Director, The Chilled 100.  

 

The bartenders in attendance included, Racheal Buie, Adriana Ceniceros, LaShan Arceneaux, Bevin Biggers, David Kubiak, Alexis Mijares, Shayla Hollie, Francisco Montes, Rajata Kositchaiwat, Ed Warner, Michele Hamilton, Marcus Kinnard-Bing, Temi Kinnard-Bing, Cody Roy Northcutt, Jose Ortiz, and Patrick Abalos.  

 

 “We had an absolutely wonderful time at the Mijenta and Chilled 100 dinner,” says Temi Kinnard-Bing. “The Chilled 100 is a great concept. I loved the ability to connect with so many other bartenders in the industry and hear their stories. I enjoyed the potential to cross-pollinate other industries.”  

 

Shayla Hollie adds, “This Chilled and Mijenta event created a marvelous experience for me. Mijenta paired remarkably well with the Indian spices and food. I even loved the “Three Lumps of Sugar“ Mijenta booze gummies. It showed me the versatility of the product. Mijenta’s community involvement is admirable and deeply warranted. Mijenta will succeed because of its quality, core values, and team. “ 

 

“The Mijenta Tequila and Chilled Magazine collaboration was beautifully executed, from the perfectly paired craft cocktails and food items at Mussafer to the warm environment around so many phenomenal individuals,” says Bevin Biggers. “The amazing story of how Chilled magazine came about inspired me to join the family!” 

 

“I loved seeing so many industry people, learning about Mijenta, and being part of the Chilled family,” remarks Rajata Kositchaiwat. “It was an amazing dinner and experience.” 

 

The second dinner was help at Bar Loretta, located in the heart of the King William neighborhood in San Antonio Texas, a full-service bar, restaurant and market concept brought together by Roger Herr and award-winning executive chef, Paul Petersen. Modern Texas cuisine along with proper cocktails, quality brews and choice wines make up the menu.  

 

“On behalf my myself, Chef Paul, and everyone at Bar Loretta, thank you all so much for the opportunity!” says Michael Neff, Bar Loretta Bar Director. “I’m so glad to hear that you had such a good experience, and I hope we have the opportunity to work more magic in the future.” 

 

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The Chilled 100 Bartenders in attendance were Aaron Maddonx

Aaron Shumake, Brandon La Lanne, Darren Makowsky, Erik Kelly Puryear, Gerardo Hernandez, Jill Newman, Joan Villanueva, Juan Mendoza, Kevin Miller, Kiristina Zhao, Nicole Cooke, Phillip Thomas, Robert Barter, Sean Hewitt, Trihn Quan Huy-Philip, Kristie Huber, and Benjamin Krick.  

 

“Hospitality was amazing and matched the quality of spirits we were educated on,” says Robert Barter. “San Antonio loves what The Chilled 100 is doing for it!” 

 

Nicole Cooke adds, “It was so awesome to be at an in-person industry event again-seeing old friends, hugging each other was a little overwhelming. It was made even better with the fabulous dinner we had. Those strawberry jello shots were amazing! Thank you Chilled and Mijenta Tequila for hosting.” 

 

“It was such a playful and thought-out dinner with the best company of industry professionals,” notes Krisina Zhao. “Kudos to all of the teams involved in putting on such a spectacular event.” 

 

“Dinner was a rare treat, shares Jillian Newman. “Great friends and fabulous fare. I can’t wait to do it again! ”

 

 

 

 

The post Mijenta Tequila Hosts The Chilled 100 Bartenders in Texas appeared first on Chilled Magazine.

Source: Mixology News

With a goal to reunite the global beverage alcohol industry and foster a return to business as usual, Vinexpo America and Drinks America took place in New York on March 9-10.  

More than 380 exhibitors representing the products of 30 countries had taken advantage of what are now North America’s premier trade-only expo. 

 

Held at the Jacob K. Javits Convention Center, the programs drew wine and spirits industry professionals from around the world, with key buyers and decision makers from 42 states plus Washington, D.C., Canada, and Mexico. All discovered new products, learned about important trends, and reconnected with their commercial networks. 

 

“The pent-up demand for in-person connections has been palpable,” says Beckie Kier, Diversified Communications’ group event director for Vinexpo America and Drinks America. 

 

One noteworthy trend that pervaded multiple discussions: the accelerated move to online ordering since the beginning of the pandemic. Drizly Chief Operating Office, Cathy Lewenberg notes “Less than two percent of off-premise sales were going through digital channels as we headed into 2020; now its 67%.” 

At the event, master classes offered in-depth tasting sessions for products around the world, spotlighting Japanese alcohol, wines of France, Czech Republic and Chile, and concluded with a Riedel Wine glass seminar. 

 

“There’s a lot of enthusiasm. People are happy to meet suppliers and clients and to make deals,” explains Olivier Kielwasser, category lead for BevMo! wine. “This is the one venue on the East Coast where you can come once a year, and in two days find all these wines that would otherwise take six months. It saves you a lot of time.” 

“At the beginning of the project we were expecting 40 French exhibitors and today we have over 60 exhibitors. This is a very important event for them to connect with importers and distributors,” said Sandrine Krummenacher, Manager of French Pavilions for Business France, which led a contingency to New York to support exporting opportunities in North America. 

 

“I’m glad to be here because it’s my first fair after the pandemic. I love the profile of the professionals that have been here, and I already have a least two new contracts,” says sommelier and aromas specialist, François Chartier.  

 

Vinexpo America and Drinks America will return to New York’s Javits Center March 8-9, 2023.

 

 

 

 

The post Vinexpo America and Drinks America a Success! appeared first on Chilled Magazine.

Source: Mixology News

Bartenders, enter the 2022 Tequila Casa Dragones Jamming Sessions here!

Last year, ultra-premium, small-batch tequila producer, Casa Dragones welcomed some of the world’s most talented and skilled mixologists to compete in its latest round of Jamming Sessions, inspired by Day of the Dead. The competition was ultimately won by Paz Castañeda of Tudor Cocktail Club Queretaro and Ricardo Bobadilla of Ziggy’s Tulum.

 

This year, for the first time, eight (8) finalists will win a trip to Casa Dragones’ hometown of San Miguel de Allende to participate in a live Jamming Sessions during Barra Mexico, Latin America’s leading bar show. This edition of Jamming Sessions asks mixologists to craft a cocktail inspired by the theme “For the Love of San Miguel.”  

 

Registration is now open until March 30th, 2022.  

 

Check out this short video hosted by Casa Dragones Jamming Sessions judge, Yana Volfson, National Beverage Director for Casa Mata Group, who shares this year’s judging criteria and some insider tips to creating a one-of-a-kind Casa Dragones Jamming Sessions cocktail and sign up for your chance to win a trip to a Unesco World Heritage site, San Miguel de Allende, today.  

 

 

 

Enter here for a chance to win.  

 

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About Casa Dragones Jamming Sessions 

Casa Dragones Jamming Sessions is an initiative which is part of the Bartender Exchange Program where international mixologists and bartenders showcase their talent by doing what they love best: crafting cocktails. Mixologists and bartenders engage with Casa Dragones’ social media community through the competition, where they are awarded direct grants and gain access to an international community of bartenders who are passionate about Mexico and about tequila.

 

 

 

 

The post Casa Dragones Jamming Sessions 2022 appeared first on Chilled Magazine.

Source: Mixology News

Jenna Athey is one of our Chilled 100 Clearwater members.

She currently tends bar at Seaguini which sits inside Opal Sands Resort in Florida. The bar’s view of the Gulf is, according to Jenna, “the best I’ve seen on Clearwater Beach” and of its extensive cocktail list, she say’s “it sets us above the rest.” We spoke to Jenna about the strong female influences in her life and why she became bartender.  

 

What inspired you to become a bartender? 

My great aunt Margie watched me as a kid during the summer and she ran the local VFW. I got to meet a lot of war veterans over those years that didn’t have anyone left. They loved seeing Margie; her endless wit, heavy pouring hand, and the nicknames she gave them. They would tell her about their day, old war stories, and bring her presents on her birthday; it made me realize that a big part of her job was just being a friend. 

 

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

A fellow Chilled 100 member, Julia Melucci, has been the most influential in my development as a bartender. Starting at VFW teaches you the social skills you need to bartend, but craft cocktail training was by no means readily available. Moving to Florida exposed me to a myriad of new cocktails, and Julia helped me to learn not only how to make these classic cocktails but to understand the chemistry that makes them taste great. 

 

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

Don’t take it too seriously, stay creative, and keep experimenting. My favorite cocktails I’ve ever made always started with a “mistake.” 

 

What is your favorite ingredient right now and why? 

Butterfly Pea Flower. I’m a science nerd and the reaction of Butterfly Pea Flower Tea and citric acid is awesome to watch and gives a beautiful result. I also love using natural ingredients and this is a great way to get a brilliant color without using artificial dyes 

 

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration? 

Creating a cocktail starts with a moment of inspiration and then lots of experimenting. I always try to cover my main spirit, any supplemental spirits, then I consider how much acid and how much sugar I’ll need to get the result I want. Then you decide if you need a rimmed glass, if it will be served up or on the rocks, and what garnishes it may need. 

 

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

I think we all have our little tips and tricks we learned along the way. My main techniques: if there are seeds-a double strain is necessary, never shake something with bitters in it, and don’t shake champagne/soda-always top it at the end or it can flatten out. 

 

Where do you see the bartending/cocktail culture headed? 

I see growth. In spite of COVID and everything the pandemic has changed in this world, people haven’t stopped being creative and curious. Everyday we’re finding new ways to create cocktails and how to serve them. This industry has proved to be willing to adapt to what’s current, and for that we will continue to see growth and expansion for years to come. 

 

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Gypsy Dream

Ingredients:

• 2 oz Hendricks gin 
• ¾ oz lemon juice 
• ¾ oz simple syrup 
• ¾ oz Butterfly Pea Flower Tea 

Preparation: Combine gin, lemon, and simple in a tin and shake. Prepare a rocks glass with lemon juice and purple sprinkles rim. Fill glass with fresh ice and strain. Slowly pour butterfly pea flower tea across top (using the back of a bar spoon can help) and watch the magic happen. Option to use edible glitter if you’re feeling extra dreamy.

 

 

 

 

The post Toast to Jenna Athey, Women’s History Month appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky Distillery, one of the nation’s fastest growing spirits companies and the most visited distillery in the world, announces that it sold more than 1 million 9L cases for the first time in the company’s history.

The landmark was reached thanks to a 48% increase in the company’s moonshine and whiskey sales volumes in 2021 versus the previous year.  

 

“Hitting the 1 million case mark for our fine beverages is an historic milestone for Ole Smoky Distillery as we continue the brand’s extraordinary achievements that reinforce our position as the leading distiller of premium moonshine in the world and the leading craft distiller in the United States,” says Robert Hall, CEO, Ole Smoky Distillery. “We also welcomed an additional 1.2 million visitors in 2021 at our four distilleries in Tennessee. We are proud that each year more and more people visit our distilleries to try our growing variety of quality moonshine and whiskey products.” 

 

Ole Smoky Distilleries were the most visited distilleries in the world in 2021, welcoming more than 5.7 million visitors, up from the distilleries’ previous record of 4.5 million visitors in 2019. 

 

Each Ole Smoky distillery location includes working stills and fermentation tanks and an expansive visitor experience, including self-guided tours, moonshine and whiskey tastings, live music, and large retail shops featuring Ole Smoky moonshine, whiskey, apparel, accessories, and food. 

In 2021, Ole Smoky Distillery introduced its small-batch premium whiskey brand with their first expression honoring family ties, James Ownby Reserve Tennessee Straight Bourbon Whiskey.  

 

Today, Ole Smoky retails in all 50 states and over 20 countries around the world and offers more than 25 creative moonshine flavors and 17 inventive whiskey flavors. Ole Smoky can be found in liquor stores nationwide, as well as at the company’s four famed distilleries in Tennessee, The Holler and The Barrelhouse in Gatlinburg, The Barn in Pigeon Forge, and 6th & Peabody in Nashville. Ole Smoky Distilleries are the most visited distilleries in the world. For more information, please visit olesmoky.com and follow Ole Smoky on social media @olesmoky.

 

 

 

 

The post Ole Smoky Distillery Surpasses 1M Cases appeared first on Chilled Magazine.

Source: Mixology News

The five-syllable noun, apothecary, (ə-ˈpä-thə-ˌker-ē) entered the English language in the 14th century and is derived from the Latin apothēca, “storehouse.”

It became a title for the person who was skilled in preparing medicines. If you wish to be transported back into this era, look no further than Apothecary 330, a speakeasy-esque cocktail club that pays homage to those individuals who formulated herbal remedies mingled with alcohol as cure-alls.  

 

The brain behind the concoction is Marc Falsetto, owner and CEO of Handcrafted Hospitality, a multi-level hospitality company that creates, designs, and manages multiple concepts throughout South Florida. We spoke to Marc about the space and its Old Fashioned Cart.  

  

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Talk to us about the space. The Apothecary 330 is a hidden gem nestled in the back of Pizza Craft in the Historic District of Fort Lauderdale. Behind a pair of doors, one encounters a speakeasy-esque cocktail club with brick walls, opulent leather banquettes, red couches, sultry lighting and a sleek, polished bar. Walls are adorned with turn-of-the-century knickknacks such as old sewing machines and decades-old Apothecary bottles. With seating for 35, The Apothecary 330 is the perfect spot to gather with friends for an evening of conversation and cocktails. 

 

What kind of experience can guests expect when they visit? Guests can expect a cozy and intimate experience, whether it is before a show (at nearby Broward Center of Performing Arts), a date night, or a celebratory evening with friends. Bar Chefs are known for their meticulously crafted cocktails and extensive knowledge of spirits. Elevated bar bites complement the cocktails perfectly and include small plates like ricotta bruschetta with pistachios, crispy goat cheese and apple pizza, and mac n cheese bites. Guests can also order from Pizza Craft’s extensive Italian menu. 

Tell us about the cocktail program. We have a vibrant bar program featuring over 250 bourbons, ryes, and whiskeys, as well as handcrafted cocktails, premier spirits and wines, healing tonics and elixirs. We feature creative Apothecary Cocktails, as well as Classics & Modern Classics including Espresso Martini, Paloma, and Amaretto Sour.  Standout Apothecary Cocktails include The Fizz – Grey Whale Gin, pumpkin chai, infused gin pinch, aquafaba, lemon and simple syrup; The Tiki Drink – Plantation Dark Rum, Brugal Spiced Rum, All Spice Dram, Falernum, maple syrup, pineapple, homemade apple cider and tiki bitters, served with a flame garnish, amongst others. The cocktail club also features several The Apothecary’s newest highlight is a tableside Old Fashioned Cart, a personalized experience offering several fine spirits, garnishes and smoking varietals for guests to customize their dream Old Fashioned. 

What are some of the most popular drinks and why? Our Old Fashioned Cart is always wildly-popular because it’s executed tableside and is a visually-unique experience. Plus, it allows you to customize your Old Fashioned to make it uniquely yours. People that come here are also more adventurous and rely on our Bar Chefs to craft the perfect cocktail based on their preferred flavor profile. Some of our new signature cocktails are really becoming popular like the Buzzing Moon – Barr Hill Gin, Velvet Falernum, passion fruit, coconut, and lemon.  

 

What are some behind the bar trends happening in the new year that are important to know?  I think we will continue to see an expansion of zero-proof and low ABV drinks. I also think that bold, straightforward single-note flavors will take center stage. Tequilas are on the rise again, as are hyper-regional spirits. You’ll also see an uptick in botanical and herbaceous ingredients in cocktails. 

 

Tell us a bit about your cocktail menu/what inspires the design? 

At the Turn of the Century the Apothecary was your Pharmacist, your Druggist and your Chemist. These folks concocted homemade Bitters and Herbal remedies (mixed with Alcohol, of course) for curative benefits. We find inspiration and pay homage to that era in everything we do, including the design of the menu.

 

 

 

 

 

The post The Old Fashioned Bar Cart at Apothecary appeared first on Chilled Magazine.

Source: Mixology News

Its St. Patrick’s Day! Celebrate with easy-to-make cocktails!

 

 

 

Spa Girl Cocktails Shamrock Sour

Ingredients: 

• 4 oz. Spa Girl Cocktails Pineapple Vodka Seltzer 
• 1 oz. Midori (or other melon liquer) 
• ½ oz. Simple Syrup 
• Juice of 1 Lime 
• Juice of ½ Lemon 

Preparation: Pour all ingredients over ice into a cocktail glass, garnish with a lime wheel or fresh thyme. Serve & enjoy! 

 

 

 

 

Spa Girl Cocktails St. Paddy’s Sparkling Mint Magic

Ingredients:  

• 2 oz. Spa Girl Cucumber Vodka 
• 2 ½ oz. Prosecco 
• ½ oz. Fresh Lime Juice 
• 6 Large Mint Leaves 
• 1 Lime Wheel 
• Ice 

Preparation: Add vodka, lime juice, mint leaves, and ice into a cocktail shaker. Shake for 5 seconds. Pour into a rocks glass. Float with Prosecco. Garnish with lime wheel. Serve & enjoy! 

 

 

 

St. Patrick’s Day Orange Mango Melon Cocktail

Created by Natalie’s Orchid Island Juice Co.  

Ingredients: 

• 2 oz. Vodka 
• 2 ½ oz. Midori 
• 2 oz. Natalie’s Orange Mango Juice 

Preparation: To make cocktail, fill a rocks glass with crushed ice. In a mixing glass or measuring cup combine Natalie’s Orange Mango Juice, vodka & Midori. Stir well to combine. Pour into serving glass. 

 

 

 

 

NOLET’S Cucumber Smash

Ingredients:  

• 1 ¼ oz. NOLET’S Silver Gin 
• ¾ oz. Simple Syrup 
• 1 oz. Lemon Juice 
• Cucumber Slices 
• Mint Leaves 
• Soda Water 

Preparation: Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda water, and garnish with a sprig of mint and a cucumber ribbon. 

 

 

 

 

NOLET’S Silver House Gimlet

Ingredients:  

• 1 ½ oz. NOLET’S Silver Gin 
• ¾ oz. Lime Juice 
• ¾ oz. Simple Syrup 
• 2 Dashes of Celery Bitters 
• 1 Lime Wedge  
• Pinch of Fresh Dill 

Preparation: Add a pinch of dill into a chilled coupe or Martini glass. Squeeze the juice from a lime wedge over the dill. In an ice-filled shaker add NOLET’S Silver, lime juice and simple syrup, and shake vigorously until well chilled. Strain into glass, add 2 dashes of bitters and garnish with a sprig of fresh dill. 

 

 

 

  

Decanso Bloom

Created by Thomas Delos Reyes 

Ingredients: 

• 1 ½ oz. Don Papa Rum 
• ¾ oz. Unfiltered Sake 
• ½ oz. Lime Juice 
• ½ oz. Simple Syrup 
• 3 Honey Dew Spheres 

Preparation: In a cocktail shaker, muddle 2 melon spheres. Add Don Papa Rum, sake, lime juice, and simple syrup into shaker. Fill with ice and close shaker. Shake and strain into a cocktail glass with half of a cup of ice. Spear and garnish with the remaining melon sphere. 

 

 

 

 

Pot of Gold

Created by Jes Gutierrez-Switaj 

Ingredients: 

• 1 ½ oz. El Bandido Yankee Reposado 
• ½ oz. Dry Curaçao 
• ½ oz. Ginger Liqueur 
• 1 ½ oz. Pineapple Juice 
• ½ oz. Lime Juice 
• 2 Dashes Aromatic Bitters 
• Jalapeño Slices 

Preparation: Muddle a few jalapeño slices in a cocktail shaker. Add all additional ingredients and shake with ice. Strain into a glass full of fresh crushed ice. Garnish with small pineapple cubes, jalapeño slices and some pineapple fronds. 

 

 

 

 

Gospel Coffee and Boozy Treats Irish Coffee Milkshake

Created by Jessica Retif 

Ingredients: 

• 1 ½ oz. Jameson Irish Whiskey 
• ¾ oz. Kahlua 
• 1 ½ oz Simple Syrup 
• 1 ½ oz. Cold Brew Concentrate Coffee 

Preparation: Blend all ingredients together and top with a splash of Nitro Coffee and whipped cream.  

 

 

 

 

CRUjiente Taco’s Fumblin’ Dublin Margarita

Ingredients: 

• 1 oz. Teeling Small Batch Irish Whiskey 
• 1 oz. Casa Noble Reposado Tequila 
• ¾ oz. Agave with Simple Syrup 
• ¾ Lime Juice 
• 5 Mint Leaves 

Preparation: Muddle mint leaves and combine leaves and remaining ingredients into a cocktail shaker. Hard shake ingredients, double strain over ice and garnish with a mint leaf. 

 

 

 

 

Kilkea Green Grasshopper

Created by Dawid Smietana, Food & Beverage Outlets Manager, Kilkea Castle 

Ingredients: 

• 1 1/3 oz. of Bailey’s Irish Cream 
• 1 1/6 oz. of Clonakilty – Port Cask Irish Whiskey (or other premium whiskey) 
• 5/6 oz. of St. Germain Liquor 
• 5/6 oz. of Crème de Menthe 
• 1 Orange Peel 
• 1 Sprig of Mint 
• Cup of Ice 

Preparation: Prepare tall champagne flute by adding orange peel and mint to the rim. Add ice to Boston Shaker. Then add Whiskey, St. Germain, Crème de Menthe & Bailey’s Irish Cream. Shake for 30 seconds. Strain contents of shaker into champagne flute. Enjoy! 

 

 

 

 

Mijenta Avocado Smash

Ingredients: 

• 1 ½ oz. Mijenta Tequila Blanco 
• ½ oz Maraschino Liquer 
• 1 oz. Avocado Puree (1 Small Avocado + 2 oz. Lime Juice + 2 oz. Simple Syrup, Blended) 
• ¾ oz. Lime Juice 

Preparation: Shake all ingredients with plenty of ice. Strain into a coupe glass. Garnish with a black salt rim.  

 

 

 

 

Bright Lights, Big City

Created by Rebecca Applebaum 

Ingredients: 

• 2 oz. E11EVEN Vodka 
• ½ oz. Lo Fi Dry Vermouth 
• ½ oz. Lemon Juice 
• ¼ oz. Dill Simple Syrup 

Preparation: Add all ingredients into cocktail shaker. Add ice and shake vigorously. Strain over fresh ice in a dill salt rimmed Collins glass. Fill with club soda. Garnish with olives and a dill sprig. 

 

 

 

 

Marrakesh Garden at Byblos Miami

Ingredients: 

• 2 oz. Rum 
• 1 oz. Lime Juice 
• 1 oz. Cucumber Juice 
• 1 oz. Mint Syrup 

Preparation: Combine all ingredients in a long glass. Add ice and garnish with nigella seeds.  

 

 

 

Green Goddess

Created by The Perfect Purée of Napa Valley 

Ingredients: 

• 2 oz. Grey Goose La Poire 
• ¾ oz. Italicus Bergamot Liquer 
• ¼ oz. Midori 
• ¾ oz. The Perfect Purée Green Apple Puree, Thawed 
• ¾ oz. Lemon Juice 
• ½ oz. Simple Syrup 
• 1 Egg White 

Preparation: Combine all ingredients in a shaker tin and dry shake then add ice and wet shake. Double strain into a chilled coupe. Drop 3 dashes of cranberry bitters in a line on top. 

 

 

 

Kiwi Just Be Friends?

Created by The Perfect Purée of Napa Valley 

Ingredients: 

• 1 oz. KIN White Whiskey 
• ½ oz. Vacaloca Mezcal 
• ¼ oz. California Falernum  
• ¼ oz. Yellow Chartreuse 
• ¾ oz. The Perfect Purée Kiwi Puree, Thawed 
• ½ oz. Vanilla Syrup 
• ½ oz. Lime Juice 
• Pinch of Salt 

Preparation: Shake all ingredients with ice and double strain into a glass of pebble ice. Garnish with fresh kiwi fruit and an edible flower. 

 

 

 

Sweet Liberty’s The Florida Cocktail

Ingredients: 

• 1 ½ oz. Bacardi Anejo Cuatro 
• ¼ oz. Green Créme de Menthe 
• ¼ oz. Lime Juice 
• 3 Dashes of Saline 
• Mint Sprig for Garnish 

Preparation: Build over 3 ice cubes. Fill halfway with fluffy pineapple juice. Stir and top with more pineapple. 

 

 

The Gans Irish Coffee

Created by The Chester 

Ingredients: 

• 1 ½ oz. Roe & Co. Irish Whisky 
• 1 ½ oz. Bailey’s Irish Cream 
• ½ oz. Cynar 70 
• 3 oz. Espresso 
• 2 oz. Almond Milk 

Preparation: Set aside almond milk. Combine all other ingredients, heat up and pour into a glass. Add almond milk float on top.  

 

 

 

Morning on the Green

Created by HOWM Cocina and Cocktails 

Ingredients:  

• 1 ½ oz. Vodka or Tequila 
• ¾ oz. Ancho Reyes Verde Liqueur 
• ½ oz. Green Chartreuse 
• 2 oz. Tomatillo Juice, Freshly Squeezed 
• ½ oz. Fresh Lime Juice 

Preparation: Combine all ingredients in a footed beer glass over a Kold Draft ice cub. Garnish with a cucumber strip.  

 

 

 

Irish Copy [NA]

Created by Jim Meehan 

• 1 ½ oz. Wilderton Earthen 
• 8 oz. Freshly Brewed Coffee 
• 1 Sugar Cube 

Preparation: Measure into a preheated tempered glass or mug. Top with wet whipped cream.  

 

 

 

Kyoto Carajillo

Created by Chris Gomez 

• 1 oz. Two Stacks Irish Whiskey 
• 1 oz. Licor 43 
• 1 ½ oz. Kyoto-Style Cold Brew (Light/Medium Roast) 
• 2 Drops Bittermens Xocolatl Mole Bitters 

Preparation: Stir ingredients in a mixing glass over ice. Strain into a glass with a large ice cube and garnish with an orange peel. 

 

 

 

Cactus Flower

Created by Pez Loco Restaurant & Tequila Bar 

• 1 oz. Ancho Reyes 
• 1 oz. Sombra Mezcal 
• ¾ oz. Orgeat Syrup 
• ¾ oz. Lemon Juice 

Preparation: Combine ingredients into shaker, and “whip shake” by adding a small amount of pebble/crushed ice and shaking until fully dissolved. Transfer contents to glas and fill with pebble ice all the way to the top where a cone protrudes above the glass. Add a dehydrated lemon wheel, a yellow marigold flower and top with cayenne pepper. Add a straw and enjoy.

 

 

 

 

 

The post Celebrate St. Patrick’s Day with Cocktails! appeared first on Chilled Magazine.

Source: Mixology News

The Results Are In!!

 

Congratulations to the TOP 5 Winners in the Windsor Whisky Cocktail Challenge.  

 

Windsor Whisky will announce the TOP 3 winning bartenders just in time to celebrate International Whisk(e)y Day!  

 

First Place Winner receives $1000! Second place winner receives $500, and third place winner receives $250.  

 

#windsorcocktailchallenge #drinksforthewild #enjoyitoutthere 

 

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Top 5 Winning Bartenders: 

 

Vincent Donohue  

Boreal Manhattan

Black Cherry Mule

 

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Grant Mohwinkel  

Whiskey Meet Mezcal

Black Cherry Smoke

 

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Kristopher Taylor 

Spruce Sprigsteen

Cherry Sprung Her

 

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Jennifer Benz 

The Windsor Paloma

Windsor Cherry Sunshine

 

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Terry Hopfensperger

Apple Tease

Orange Cherry

 

 

 

 

 

The post The Results Are In! Check out the Top 5 Winners of the Windsor Whisky Cocktail Challenge. appeared first on Chilled Magazine.

Source: Mixology News

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: 

 

 

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 more about the Noce Royales; what makes this spirit stand out? 

Christine: In Versailles’s glory days, pears were Louis XIV’s favorite fruit. As they were gifted to aristocrats and special guests, receiving the fruit was considered an honor. 

 The name, “NOCES ROYALES” translates to “royal wedding.” This French liqueur, noble and delicate, displays a brilliant alliance of natural pear taste, entwined with a Cognac body. 

The nose is intense and vivid. It has aromas of freshly picked, ripe Williams Pears, floral overtones with nuances of lemony rose, and a hint of spice, along with notes of fresh apricot and almond. Bottled at 30% ABV, the palate is well-rounded with perfect balance between sweetness, and acidity. Lively freshness gives way to a mouth-zing of Williams pears. 

 

 

Do you have recommendations on how bartenders can best serve this pear liqueur? 

Christine: It’s great as a liqueur served neat after-dinner, or on the rocks, or with Champagne as a variation to the Kir Royale. It can also be used in a range of more elaborate cocktails. 

 

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The Pear-Eye

Ingredients: 

• 1 oz. Noces Royales 
• 1 oz. Furthur Rye Whisky 
• ½ oz. Guerin Dry White Vermouth 
• 2 dashes Orange Bitters 

Preparation:  Stir and serve in a rocks glass over one large ice cube. Garnish with an orange twist.

 

 

 

 

 

The post Get to Know French Liqueur, Noces Royales Pear Liqueur appeared first on Chilled Magazine.

Source: Mixology News