April 2022

Heavenly Spirits brings the true flavors of France to the United States with its line of artisanally crafted liqueurs including their Artez Vanilla Armagnac Liqueur. 

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 the 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.  

 

Tell us more about your Arvani Vanilla Armagnac Liqueur. What should bartenders know about this spirit? 

Dan: Bartenders who desire a good consistent vanilla spirit to add to their cocktails are forced to either make their own concoction or use a vanilla flavoring. If you liked and remember Navan, you will love Artez Arvani as an even better vanilla liqueur for creating cocktails or serving on the rocks. 

Talk to us about what makes Arvani Vanilla Armagnac Liqueur stand out.  

Dan: Its low sugar content makes it especially versatile for bartenders looking for a naturally flavored vanilla base spirit. Artez is a uniqu small Bas Armagnac producer who owns twelve hectares (30 acres) located in the Western part of the Bas Armagnac, also known as the First Cru.  

The specialty of Artez is to produce mostly single varietals of Armagnacs, the best hand-crafted absinthe and pastis available (La Muse Verte), and this wonderful vanilla flavored brandy. It’s low sugar content makes it especially versatile for bartenders looking for a naturally flavored vanilla base spirit. 

 

Tell us a bit about its distilling process and packaging. 

Christine: This naturally delicious liqueur is made by macerating 100% Madagascar Vanilla beans in barrels of young Bas-Armagnac for several months. The color comes entirely from the maceration of the vanilla beans in the Blanche Armagnac. After a touch of sugar is added, this tasty blend is allowed to rest before it is carefully filtered and bottled at 40% ABV. 

 

Tell us a bit about how Artez Arvani should be served. 

Dan: This lightly sweetened Armagnac-based liqueur at 40% ABV is a treat when served chilled, on the rocks, as part of a Vanilla Manhattan, or even over vanilla ice-cream with a waffle cookie on the side. I know some of the Chilled 100 group had fun inventing a few different cocktails with Arvani last year. 

 

 

Arvani Affogato

Ingredients: 

• 1 ½ oz. Artez Arvani Vanilla Armagnac Liqueur 
• 1-2 scoops vanilla bean ice cream or gelato 
• 1 cookie* 

Preparation: Scoop ice cream into a tall, chilled glass or a shallow bowl. Pour Arvani over the ice cream. Garnish with pizzelle or vanilla wafer. *Belgian-style butter waffle cookies work well, as do Italian pizzelle or even classic Nilla wafers. 

 

 

 

 

 

The post Get to Know French Liqueur, Arvani Vanilla Armagnac Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Japanese spirits, like shochu, are finding a permanent place behind the bar right now. 

 

Tetsuro Miyazaki, General Manager of iichiko USA talks to us about shochu, one of its top-selling brands, iichiko, and exactly what bartenders need to know about this must-know spirit.  

 

 

Tell bartenders about Shochu. 

The top bartenders in the United States are learning about shochu’s existence and uniqueness right now. 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. 

 

Additionally, consumers are attracted to products that have more of a craft feel to them. I think this is the same for bartenders, who want to deepen their knowledge and use creative ingredients, and shochu fits their needs.
 

Shochu is a spirit that is still largely unknown, so I think it is a product that will provide bartenders with many more discoveries in the future. 

 

 

Shochu is a native white spirit of Japan. Tell us more.

Shochu, a 500-year-old Japanese spirit made from a variety of grains and vegetables, outsells both Sake and Whisky in Japan. Although shochu can be made from around 50 different ingredients, it is most commonly made from barley, sweet potatoes, rice, brown sugar, and buckwheat.  Iichiko shochu is brewed using only 4 simple all-natural ingredients: Barley, water, yeast, and koji. Koji is the secret behind all shochu – It kickstarts the conversion process from starch to sugar, and releases citric acid that serves to preserve flavor. It’s how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink. 

 

 

Talk to us about iichiko Shochu.

In 1958, three family companies merged to form Sanwa (san for ‘three’, wa for ‘harmony’). A fourth family joined the following year, and the newly formed company produced a diverse range of sake, wine, and shochu. In 1979, iichiko debuted as a shochu made from 100% barley and distilled only once—a premium class of shochu known as honkaku shochu.  

 

 

What should we know about iichiko expressions? 

Today, iichiko is the leading brand of barley shochu in Japan. Additionally, it is the 27th largest distilled spirits brand in the world, selling more than seven million cases. Shochu exports from Japan in the past year totaled 61680cs (9L), of which over 40% was iichiko. 

 

 

iichiko Silhouette + iichiko Saiten: 

Our two expressions, iichiko Silhouette and iichiko Saiten are made from 100% barley. iichiko Silhouette is the traditional expression of shochu and Japan’s #1 shochu brand. Lighter and eminently drinkable, Silhouette pairs well with a wide range of cuisines and is traditionally enjoyed with food, at 25% ABV (alcohol by volume). 

 

iichiko Saiten was crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alcohol by volume).On the nose, iichiko Saiten is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley notes.On the palate, iichiko Saiten has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip. Its complex flavors offer exciting options for mixing in cocktails. 

 

 

Tell us about iichiko’s terrior. 

iichiko is a true expression of a pristine natural environment. iichiko is crafted in Oita Prefecture on Kyushu, Japan’s southernmost island—a region famous for its clean air, lush greenery, dense cedar forests, mountainous terrain, and geothermal springs.  

 

iichiko uses water sources that are naturally filtered through 1000 feet of volcanic rock. This exceptionally soft, iron-free water is vital to making award-winning shochu. 

iichiko is the result of a true harmony between nature and science. These natural elements are paired with cutting-edge technology and clean production techniques that ensure quality and consistency. This allows iichiko to be distilled only once, to preserve maximum flavor and character, but with an elegant, aromatic nose and a very smooth finish. 

 

 

What 4 Ingredients is iichiko made from? 

Barley: iichiko is a Honkaku Shochu, the highest grade of shochu. This grade can only use one type of ingredient, can only be distilled once to preserve rich flavor and character, and no sweeteners or additives can be used. iichiko uses 100% two-row barley in its shochu, known as mugi (barley) shochu. This barley is polished to remove impurities and unlock the characteristic flavor and character of barley. 

Koji: Koji is the secret behind shochu – it’s how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink. Koji kickstarts the conversion process from starch to sugar, and also releases citric acid that serves to preserve the barley’s flavor during the process. Koji is also the secret to unlocking umami – different strains of Koji are central to crafting soy sauce to miso and throughout Japanese cuisine. Shochu yeast is then added to the converted sugar, converting it into alcohol. 

Water: iichiko is distilled in Oita Prefecture on Kyushu Island, Japan’s southernmost region. Oita is famous for its pristine environment and geothermal springs, and iichiko uses water naturally filtered through over 1,000 feet of volcanic rock. This soft, iron-free water is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar. 

Yeast: Converts sugar into alcohol  

 

 

Talk to us about iichiko’s distillation. 

For Honkaku Shochu like iichiko, the moromi (mash) is distilled only once. iichiko employs two distinct distillation methods to create a special, balanced shochu. Gen-atsu (low pressure) distillation creates elegant, delicate, smoother flavors and an aromatic nose. Jo-atsu (atmospheric) distillation creates more robust, richer flavors. These raw shochus are then blended to create the unique expressions of iichiko shochu. 

 

 

What should bartenders know about serving shochu? 

iichiko Silhouette is best served straight or on the rocks, but you can also use it as a versatile base for a low-ABV cocktail like a chu-hai! 

iichiko Saiten is incredibly mixable and it’s savory flavors work well in craft cocktails. It’s great for re-creating classic cocktails like a Martini, or a Manhattan, but with a twist. It’s also a nice way to jazz up a Bloody Mary. 

 

 

When a bartender is asked about iichiko shochu by one of their guests, what’s the most important/interesting information they can share?   

Shochu is special because it is one of the only spirits that is distilled once and has zero sugar additives. The Saiten expression is the first umami-flavored spirit in the world. This means the spirit was only distilled once, allowing it to preserve its rich umami flavor and character. 

 

Tell us a bit about the name. 

iichiko, pronounced EACH-ko, derives from a dialect spoken in the Oita Prefecture of Japan and translates to “it’s good.”

 

 

 

 

 

The post Global Sip: Japanese Shochu appeared first on Chilled Magazine.

Source: Mixology News

Gerber Group’s  Corporate Beverage Manager and all-around spirits, wine, and cocktail maestro Moses Laboy comes from a long and exciting hospitality and beverage background. 

Timeout NY recently named Moses one of the TOP FIVE mixologists in NYC. He knows what makes a good cocktail great. We asked Moses to share his best advice on becoming a better bartender and how to make memorable cocktails.  

  

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Tell us about being named one of the best bartenders in NYC. 

I have spent my career building and innovating some of the top bar programs in NYC with the top chefs. To be recognized for years of hard work by not only my clients but my peers is incredible. It has allowed me to continue doing what I love, broaden my connections within the industry and celebrate next to an amazingly talented group of professionals.  

  

How does a bartender earn this title? 

Years of dedication and constantly pushing yourself to continue to learn and grow. Listen to the people around you. There is knowledge and experience in all facets of the hospitality industry. Everyone from the chef in the kitchen to the dishwasher have skillsets that lend to broadening your continued growth. Of course, becoming a Certified Court of Masters Sommelier helped! 

  

What should new-to-the-game bartenders know if they want to reach this status? 

Start as a barback. Learn everything about the classics. They are the backbone of any creation you will ever come up with. Taste everything on your back bar and then taste everything in the chefs walk-in. Do this over and over again. Develop your style of jiggering, shaking and overall bar mannerism behind the stick and then go out and start competing!

 

Any tricks of the trade they should absolutely learn?  

Look to mentors. There’s a lot to learn simply through conversing with peers who have years of experience. Read everything that you get your hands on involving cocktails and wine. Wine teaches you a lot about flavor. Get out there and travel! You will be amazed how at how much you learn from simply observing others working the craft. 

 

What makes a good bartender great? 

Confidence, energy, and a killer smile.  

  

What are your top 5 go-to spirits and why? 

Agave aka tequila and mezcal: This category of enjoyable elixir is complex and enriched with ancient culture. 

 

American whiskey: Bourbon and Rye whiskey. It can only be made in America and its history is as rich and complex as the country it comes from.  

 

Rum: It’s the Wild West of the spirits world. There are no rules to govern it and the category simply does what it wants. Rock & Roll on steroids!

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Cognac: Americas first love before being overtaken by gin and then vodka. Cognac/brandy has a rich history in American cocktail culture.  

 

Amaro: Though fairly new to the American market/pallet, it has gained a cult like fan base with brands like Nonino, Fernet, Cynar and Montenegro.  

 

  

What are your top cocktail ingredients and why? 

Playing with different sweetening components are very important to me in cocktails as sugar intake becomes more important to the average citizen. Granulated, cane, brown and monk fruit sugar have all played vital parts of my sweetening ingredient process in cocktails.  

 

Spicy peppers infused into sweeteners aka simple syrup. Jalapeño cooked into a simple syrup. Adds spice and complexity to an otherwise basic cocktail.  

 

Bitters: Whether adding aromatic, flavoring or fruit enhanced bitters to your cocktail. Bitters can do no wrong! Bitters are the salt used by top chefs to a bartender. If you’re not familiar, go pick-up a bottle of Angostura bitter or Peychaud’s and get in the know! Thank me later. 

 

Incorporating quality spirits into you cocktail is the backbone of the experience. Taste everything you’re working with and know the history. Explore the kitchen and get creative.  

 

  

What cocktail creation are you most proud of and why? 

I’ve been very proud of incorporating vegetables and such into cocktails. From repurposed candied jalapeños to juiced whole zucchinis, producing a lively, delicious green juice. Resulting in the Wazowski cocktail.   

  

Wazowski

Ingredients: 

• 2 oz London Dry Gin
• 1 1/2 oz Fresh Pressed Zucchini Water
• 1 oz St.Germain
• 1/2 oz Fresh Lemon
• cucumber roll on pick (for garnish) 

Preparation: Shake ingredients in tin with ice. Strain into Nick and Nora glass.  

  

Anything else you’d like to share with bartenders?

 Bartending is a craft it’s a passion. If this is you’re calling, be true and passionate. Bartending has taken me from the streets of Spanish Harlem NYC to traveling the globe and beyond. Bartending can be a lifetime profession if you embrace it and grow. It is more than simply working behind a bar if you engage.  

 

Bartend, grow, aspire for more and be hungry! No matter thick or thin. Only you can stifle you.   

  

Moses Laboy has been featured on Food Network’s Chopped, Beyond the Bar, and Hey Bartender (to name a few) and was the operational and creative mind behind some of New York City’s most beloved hotspots like Gotham Bar & Grill and Red Rooster. He achieved the Court of Master Sommeliers (Level 2 sommelier) and is B.A.R. (beverage alcohol resource) certified.

 

 

 

 

The post Cocktail Maestro Moses Laboy on Superior Bartending appeared first on Chilled Magazine.

Source: Mixology News

Throughout her career, Devika Parikh has distinguished herself through several roles in both comedy and drama films.

Currently, Parikh can be seen on the new OWN series Kings of Napa, where she stars as Melanie Pierce, who brings the drama to the King family. Some of her recent roles include playing Nancy Klein, Meredith’s job saving attorney on Grey’s Anatomy, and supporting role in the feature film Aquaman. 

Devika was raised in Gaithersburg, Maryland by her “Blindian,” family, which is the title she lovingly refers to them as. With an East Indian father from Mumbai, India and an African American mother from Virginia, Parikh’s diverse heritage is the root of her pride. It has heavily influenced her portrayals of black, East Indian, and mixed ethnicity characters throughout her career. 

Prior to her acting journey, Parikh fancied journalism, graduating with a degree in broadcast journalism from Syracuse University. After a life-altering trip to the Blue Ridge Mountains in Virginia, she decided to abandon her first path to pursue her lifelong passion. So, she began training and appearing in Los Angeles theater productions. 

Her early career kicked off with bit comedy roles on In Living Color, Martin, and The Fresh Prince of Bel-Air. Her first big recurring role came when she landed the role of Sheri on Showtime’s series Resurrection Blvd which was followed by the role of Maureen Kingsley on the iconic Fox smash hit series 24. Not long afterwards, she booked the recurring role of Bonnie on the critically hailed NBC hit drama The West Wing, which lasted for five seasons. Additional credits include projects such as Shameless, No Good Nick, Prime Suspect and Criminal Minds, to name a few. 

Parikh has also distinguished herself as a highly in-demand voice-over actress, including providing voice work for the animated films, Ice Age: Dawn of the Dinosaurs, Madagascar, Spiderman: Into the Spider-Verse, and voicing characters in numerous major video games, TV shows and movies. 

Chilled got the chance to chat with Devika to learn about her favorite places to go out, love of red wine, and service industry past.

 

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

Go outside and breath! I like to hike, take walks, ride my bike, go to the beach/park, and play tennis.  

 

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

I love great champagne brunches. For dinner, I like Granville, Maestros, LaLa’s, Nobu, The Ivy,  and Crustacean. Any place with great ambience, food, and drinks.   

 

What types of dishes do you typically order?  

I don’t eat meat or chicken, so It’s usually grilled fish or a vegetarian dish with some veggies. My diet is simple.  I also love dessert, especially a great chocolate lava cake!  

 

Any favorite bars?  

I don’t typically go to bars unless it’s a sports bar like Rocco’s or a restaurant with a great bar like Granville.  

 

What drinks do you order when out?  

I really like smooth red wines like a good blend or smooth cabernet.  For mixed drinks I like a Kir Royale, raspberry lemonade, or a Cosmopolitan. 

 

Do you prepare drinks at home?

I don’t prepare mixed drinks at home unless I’m having a party or gathering, but I will drink wine at home.   

 

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

Red wine, more red wine, champagne, and Baileys. There may be some vodka and rum somewhere in there as well!  

 

Have you ever been a bartender?

Never tended bar but I did waitress.  I wasn’t good at waitressing, so I figured I better make it as actress.  

 

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

Any of my close friends/family. Also, if Oprah or Kevin Costner are available, without a doubt I would be in! 

 

 

 

 

 

The post Chillin’ With Devika Parikh appeared first on Chilled Magazine.

Source: Mixology News

Chopin Imports Ltd. (CIL), the marketing company for the  Chopin  Vodka brand and other best-in-class spirits, announced today that it has committed to a national distribution agreement with Republic National Distributing Company (RNDC).

The realignment allows Chopin Imports to offer its entire portfolio to the retail network through a single distributor. 

  

With a focus on growing the entire Chopin Imports portfolio of ultra-premium craft brands, the new strategic partnership results from a comprehensive evaluation of the competitive landscape.  

 

“This is a new and exciting chapter in our company’s storied history in the United States,” says Tad Dorda, Founder and CEO of Chopin Imports. “We intend to build upon our brands’ success and feel assured RNDC will be the right partner to grow our business. This will be a strong collaboration of family-owned companies with shared values and excellent brand-building reputations.” 

  

 Chopin Imports portfolio includes its namesake Chopin Vodka, Botanika Angelica Liqueurs, Dorda Liqueurs, Kasama Rum, Dos Deus Vermouths, Ron Carupano Rum, Gordon & MacPhail Scotch Whiskies, Benromach Scotch Whiskies, Hinch Irish Whiskey, Ninth Wave Gin, Red Door Gin, Koch El Mezcal, Maguey Spirits and Terralta Tequila. 

 

“RNDC is excited about the new national alignment with Chopin Imports,” says Bob Hendrickson, RNDC Chief Operating Officer. “RNDC’s best-in-class execution in the marketplace combined with our continued investments including our recent expansion in Illinois, New York, and the control states, along with Chopin Imports portfolio of brands will allow us to execute their strategic initiatives and vision and drive continued growth among customers and consumers.” 

   

  

About Chopin Imports Ltd. 

Chopin Imports Limited (CIL) was established to market one of the world’s top vodkas, Chopin Vodka, and other expressions created by the Dorda family. Chopin Vodka products are distilled from local ingredients grown in Podlasie region, Poland (100km east of Warsaw) and the entire distillation process – from growing, cooking, fermenting and distilling raw ingredients, to bottling – is carefully tended on the family estate. Chopin Vodka was the first to debut ultra-luxury vodka in 1993 with its iconic bottles design that have since redefined the vodka sector. CIL offers its renowned single-ingredient vodkas – potato, rye and wheat; limited-edition line of SINGLE, once distilled spirits that showcase just how different vodkas can be; and a trio of Dorda Liqueurs (Dorda Coconut, Dorda Double Chocolate and Dorda Sea Salt Caramel). Naturally gluten-free, Chopin Potato Vodka has been named one of the best vodkas by the San Francisco World Spirits Competition and the Los Angeles International Spirits Competition for eight years consecutively with Chopin Potato being the most awarded potato vodka in the world. CIL has since used its successful sales and marketing insights to expand its super-premium agency brand portfolio. Chopin Imports portfolio includes its namesake Chopin Vodka, Botanika Angelica Liqueurs, Dorda Liqueurs, Kasama Rum, Dos Deus Vermouths, Ron Carupano Rum, Gordon & MacPhail Scotch Whiskies, Benromach Scotch Whiskies, Hinch Irish Whiskey, Ninth Wave Gin, Red Door Gin, Koch El Mezcal, Maguey Spirits, and Terralta Tequila. 

  

About Republic National Distributing Company (RNDC) 

As a top beverage alcohol distributor in the nation, RNDC’s national reach helps suppliers by building strategic relationships with on- and off-premise customers to elevate their brands and reach their target consumers. RNDC currently operates in the District of Columbia and 37 states across the United States, with the expected addition of the New York market in 2022.  

 

To learn more, visit www.rndc-usa.com or contact Reace Smith, Vice President, Corporate Communications at reace.smith@rndc-usa.com.

 

 

 

 

 

The post Chopin Imports Announces Alignment with RNDC appeared first on Chilled Magazine.

Source: Mixology News

Catoctin Creek Whisky founders Becky and Scott Harris along with members of the Catoctin Creek and Chilled Media teams have chosen the WINNERS of the Catoctin Creek Cocktail Challenge!

 

The Harris’ invited Chilled 100 bartenders from four key markets across the United States to enter their Catoctin Creek Cocktail Challenge.  

 

Following a very close competition, FOUR (4) skillfully crafted cocktails—1 from each market—were chosen with each bartender earning an all-expense paid trip to meet Becky and Scott Harris and tour their Virginia-based Catoctin Creek Distillery.  

 

The four runners up take home a complimentary bottle of Catoctin Creek Ragnarök Rye®  

 

Check out the 4 winning bartenders and their runners up! 

 

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DENVER 

1st Place: Jorge Ortega 

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.  

 

 

 

Runner Up: Evren Bora  

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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FLORIDA 

1st Place: 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. 

 

 

Runner Up: Matthew Cormier 

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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NEW YORK

1st Place: Megan Marshall 

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.  

 

 

  

Runner Up: Nicole Salicetti 

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  

 

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WASHINGTON D.C. 

1st Place: Elana Johnson 

Fog Over Purcellville

Ingredients:                      

• 2 oz Roundstone Rye 
• 1/2 oz Italicus Rosolio di Bergamotto 
• 1 oz Earl Grey syrup* 
• 1/4 oz lemon juice 
• 2 dashes orange bitters  

Whipped coconut milk top**  

Preparation: Shake all ingredients but whipped coconut milk with ice. Double strain over fresh ice in a rocks glass. Top with layer of whipped coconut milk and 2 dehydrated orange half-moons.  

*Earl Grey Tea Syrup: Combine 2 Earl Grey tea bags, 8 oz. sugar, and 8 oz. hot water just off the boil. Stir to dissolve sugar. Remove tea bags after 5 minutes. Cool syrup and refrigerate. 

**Whipped Coconut Milk: Combine a 13.5 oz. can of coconut milk with 2 oz. simple syrup in a whip cream canister. Charge canister twice, shake, and refrigerate.  

 

 

 

Runner Up: Dani Keenan 

The Proof of Gold is in Fire

Ingredients:  

• 2 oz Catoctin Creek Rye,   
• 1/2 oz Ancho Reyes chile liqueur  
• 1/2 oz Cherry goat cheese syrup*   
• 1 oz blood orange juice  
• 3 dashes smoked cinnamon bitters     

Preparation: Add all ingredients in a mixing glass with ice. Stir until chilled. Double strain into coupe glass decorated with edible gold leaf. Garnish with hollowed out red pepper filled with 151 proof rum and light on fire.  

*Cherry goat cheese syrup  

Ingredients:  

• 1/2 cup Demerara sugar  
• 1/2 cup water  
• 1/2 cup dark cherries  

• 2 tablespoons luxardo cherry juice  
• 1 tablespoon creamy goat cheese 

Preparation: Bring all ingredients except goat cheese to a boil to dissolve sugar and slightly thicken. Smash cherries to release juice. Remove from heat and stir in goat cheese. Strain. Cool before using. 

  

 

 

Becky and Scott Harris would like to thank all the participating bartenders and congratulate all the winners! They look forward to sharing a dram with you and showing you around their awesome Catoctin Creek Distillery in downtown Purcellville, Virginia!

 

 

 

 

 

The post The 4 Winning Bartenders in the Catoctin Creek Cocktail Challenge are… appeared first on Chilled Magazine.

Source: Mixology News

Each month, Chilled is bringing you five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

 

April is here! The days are becoming longer, and we are finally getting away from those cold nights. Get your shakers ready because these five essential cocktails are ones you’re going to want to try.  

 

Here are five cocktails for you to make this month.  

 

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Carrot King

Yes, there is an International Carrot Day (4/4), so this cocktail is what you should be making. If you aren’t a Bloody Mary fan, the Carrot King could be the replacement. The mix of tequila with carrot juice, hot sauce, and ginger makes for a bold and fiery cocktail. If you’re looking for a drink on the healthier side, give this a try. Carrot juice can help boost immunity, improve skin, and boost your heart health.  

 

 

Salinas Gin and Tonic 

 

This classic cocktail deserves praise. April 9 marks National Gin and Tonic Day, and we are providing you with all of the secrets to make the perfect G&T. While it may only be two ingredients, those two ingredients have everything to do with the flavor profile. Brush up on your 101 skills and try this drink.  

 

 

Georgia Peach Bellini

Peach season is right around the corner. Soon enough, the juicy fruit will be in every grocery store, so you can make peach purees and syrups to have on hand. Mix up this bellini on National Peach Cobbler Day (4/13). This cocktail highlights the fresh and sweet flavors that peaches offer.  

 

 

Disaronno Fizz 

Amaretto Day falls on April 19, and this recipe couldn’t be more simple. This is a great cocktail to add to any bar menu because chances are you already have the ingredients on hand. The Disaronno Fizz is a delightful option for anyone who is looking for something sweet and bubbly.  

 

 

Earl Grey Mint Julep

National Tea Day (4/21) is the best excuse to play around with different flavor profiles in cocktails. Start planning for the Kentucky Derby and try out this mint julep recipe. The mint and Earl Grey pair beautifully in this drink. This is a good option for those who want to get into the bourbon world but prefer a sweeter cocktail.

 

 

 

 

The post 5 Essential Cocktails for April 2022 appeared first on Chilled Magazine.

Source: Mixology News

Are you a bartender who cares about the environment? Then this is the place for you!

 

Novo Fogo invites eco-friendly bartenders to enter their winning cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.  

 

Bartenders who’d like to participate please enter your uniquely sustainable cocktail here. 

 

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Novo Fogo Organic Cachaça sustainably produces its line of Brazilian sugarcane spirits and seeks to inspire others to drink better for the earth, challenging bartenders to answer the question:  

 

What does sustainable drinking mean to you?

Bartenders who’d like to participate please enter your uniquely sustainable cocktail here. 

 

 

What You’ll Win 

Participating bartenders have a shot at winning TWO grand prizes—an all expense paid adventure to visit Novo Fogo’s distillery in Morretes, Brazil! Cash prizes are also available for the next SEVEN runners up. So, TEN (10) bartenders have a shot of winning great prizes!!  

 

Bartenders are challenged to create their own original cocktail featuring Novo Fogo Bar Strength Silver Cachaça with the theme of sustainable drinking in mind. Professional bartenders need only apply.  

 

The deadline for entries is 11:59 PM PDT on May 31st, 2022. Enter HERE! 

 

 

 

 

 

The post Bartenders, Join the Novo Fogo Bar Strength Cachaça Challenge! appeared first on Chilled Magazine.

Source: Mixology News

Bar & Restaurant Expo, the nation’s largest and most influential gathering of bar and restaurant owners and operators returned to the Las Vegas Convention Center on March 21 – 23.  

Formerly known as Nightclub & Bar Show, the 36th annual showcase celebrated yet another immensely successful year, boosting attendance to well over 10,000 attendees. The three-day expo featured an impressive total of 350 exhibitors and over 80 conference sessions with industry professionals, as well as an interactive Restaurant Zone, Sports Bar, Food & Beverage Innovation Center, a variety of educational workshops, bootcamps, product launches, keynote and more.  

 

On the red carpet, Bar & Restaurant Group Vice President Tim McLucas presented a $5,000 check on behalf of Bar & Restaurant Expo to the official charity partner of the year, Children of Restaurant Employees, or CORE, which is a non-profit organization dedicated to bringing relief to those effected by disasters around the globe. Bar & Restaurant Expo also generously donated a sizable amount of food that went unused at this year’s expo to Nevada’s largest food bank, Three Square.  

Lucas stated, “We are thrilled to have hosted the 36th annual event, and the first under our new name Bar & Restaurant Expo. Our expansion into the restaurant category has already significantly increased the number of restaurants participating and enhanced the education program. It is clear from the rapid growth in our attendance numbers since 2021 that the industry is now back to business and eager to leverage this new growth opportunity.”  

 

Bar & Restaurant Expo has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry.  

 

The transition to Bar & Restaurant Expo in 2022 included many significant changes to the showcase, including interactive booths, product experiences with real time operator feedback, and an overall immersive environment. The evolution of the brand aligns with the fast-moving hospitality industry and broadens the breadth and depth of the audience of the expo to include food buyers, food & beverage directors, food distributors, chefs, as well as other key stakeholders within the food service sector.  

The expo floor was officially opened to attendees with a ceremonial ribbon cutting by retired NASCAR driver and co-founder of City Lights Shine, Brendan Gaughan and. Gaughan and McLucas walked the star-studded red carpet which also preceded the opening of the expo floor where many of the most influential names in the industry entered the expo in style including, BRE Executive Council Members Mia Mastroianni and David Kaplan; celebrity chef Brian Duffy; Food & Beverage Innovation Kitchen chefs Jennifer Behm-Lazzarni, Kayla Robison, Chad Rosenthal, Kevin Des Chenes; Co-founder of The Spirits in Motion, Phil Wills; Founder and Visionary of FIG Brand Strategy Firm TaChelle Lawson; Mixologist & Owner of Japp’s Bar Molly Wellman; Co-founder of Invictus Hospitality Michael Tip 

 

The Bar & Restaurant Expo will return to Las Vegas March 27-29, 2023.

 

 

 

 

 

The post Bar & Restaurant Expo Celebrates Success in Vegas appeared first on Chilled Magazine.

Source: Mixology News