May 2022

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.

It’s officially summer, and you know what that means—tropical and fresh cocktails. Nothing beats a warm, sunny day paired with a refreshing beverage. Hosting a BBQ and want to share your cocktail-making skills? We have drinks for that. Is the patio at your bar officially open? Spice up your drink list with one of these cocktails. We love any excuse for a cocktail, and the National Drink Days all call for a celebration.

Here are five cocktails you’ll want to try during June.

The Martini

Start the month off with a bang! June 1 marks National Olive Day—in classic Chilled fashion, we present the perfect martini recipe. While it’s a very minimal cocktail, it’s something everyone should master. Begin June with a classic cocktail.

Raspberry Tea Slushy

An icy and cold drink is exactly what a day in the sun needs. Celebrate National Ice Tea Day (6/10) with this frozen raspberry cocktail. You can really customize this cocktail to your liking. If you aren’t a vodka fan, swap it out for rum. If raspberries aren’t your favorite, opt for strawberries. Frozen drinks are great to make in big batches!

Summer Crush

The first official day of summer deserves some celebration. On 6/21, ring in the warm weather with the Summer Crush cocktail. With bright notes of orange and fresh mint, this bourbon cocktail will make even the hottest days relaxing. A simple yet delicious cocktail like this would be great to throw on your bar menu last minute to give your guests something new!

Strawberry Mint Pink Lemonade Punch

Pink lemonade is a childhood classic, so for National Pink Day (6/23), we are bringing you a pink lemonade punch. Big batch cocktails are a must for large gatherings. They also make it easier for those behind the bar! It is not only beautiful to look at with the fresh mint green and strawberry garnish, but it also tastes as pretty as it looks.

Prairie Pineapple Parade

Fruit is essential in the summer, and pineapple is at the top of that list. Juicy, fresh, and tropical—making it the perfect fruit for a cocktail. On National Pineapple Day (6/27), shake up this drink. It’s sweet and fresh from the pineapple, mint, and cilantro but also has a mild kick with the added tabasco. It’s going to be a fan favorite.

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

Source: Mixology News

Godelief van Erve is the new Global Marketing Director at De Kuyper Royal Distillers.

“I am more than pleased to announce that we have found a very well qualified internal successor for this important position. In the past years Godelief has already made great contributions in bringing us closer to our vision to “Own the Cocktail” and accelerating our global growth. We are convinced that our strong brands will be in very good hands with Godelief in the upcoming phase of growth,” says De Kuyper CEO Mark de Witte.

Van Erve began her career at Sara Lee, held several positions at the leading producer of frozen potato products Lamb Weston Meijer before joining De Kuyper in April 2019 as Global Marketing Manager. Along with her role as Global Marketing Director, the strategic marketing professional will be part of the Global Leadership Team based in Schiedam.

De Kuyper Royal Distillers brings in more than 325 years of expertise in creating high quality liqueurs and the De Kuyper brand is the world’s largest premium cocktail liqueur brand. The Dutch distiller consistently pursues its vision to “Own the Cocktail” and enables everyone to enjoy great cocktails on every occasion.

Being among the world’s leading liqueur distilleries, curiosity and passion for the distilled product are the constant driving force behind innovative and successful new product developments. The family business received the prestigious “Liqueur Producer of the Year” award from the internationally leading ISC in 2021 for the third time in a row in addition to many trophies and awards for its spirits and liqueurs.

The post Godelief Van Erve Appointed as Marketing Director of De Kuyper appeared first on Chilled Magazine.

Source: Mixology News

One of the funniest comics in America, Sebastian Maniscalco has scheduled performances at Encore Theater in Las Vegas May 28th and May 29th.

Stand-up comedian, actor, and bestselling author will have his own specialty cocktail available at the Eastside Lounge at  Encore at Wynn Las Vegas: Nobody Does This.

Inspired by his national tour, the limited-time cocktail takes a unique twist on a Whiskey Mule and features Jameson Orange Whiskey, lime juice, lemongrass ginger syrup, and topped with Fever-tree Ginger Beer.

Nobody Does This

Ingredients:

• 2 oz Jameson Orange Whiskey
• ¾ oz lime Juice
• ½ oz lemongrass ginger syrup
• Top with Fever-Tree Ginger Beer
• Orange chip (for garnish)

Preparation: Shake ingredients 1-3 with ice. Strain over fresh ice. Top with Fever-Tree Ginger Beer. Garnish with orange chip.

The post Nobody Does This! Try Sebastian Maniscalco’s Specialty Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Summer inspires tiki-style cocktails. Bartenders know what’s up, so when the sun is shining, cocktail menus are all about tiki!

According to most bartenders, using natural ingredients make all the difference in their cocktail creations. Bartenders hoping to add that coconut kick—because let’s face it, it doesn’t get more tiki than coconut—will use spirits made using authentic coconut flavors.

Sipping on a Mai Tai or Colada made with RumHaven (crafted using premium Caribbean rum, real coconut water, and pure cane sugar) inspires a tropical oasis for anyone yearning for some “me” time away from their busy lives. RumHaven simplifies the process of mixing classic and modern tiki-style cocktails.

Here are some tropical riffs on classic gems to mix this summer.

Colada

Ingredients:

• 2 oz. RumHaven
• 2 oz. Pineapple Juice
• 1 oz. Coconut Cream
• ½ oz. Fresh Lime Juice

Preparation: Add ingredients into a cocktail shaker filled with ice and shake vigorously. Strain cocktail into an ice-filled Collins glass. Garnish with pineapple and cherry

Mai Tai

Ingredients:

• 1 ½ oz. RumHaven
• ½ oz. Premium Dark Rum
• ½ oz. Premium Orange Liqueur
• 1 oz. Fresh Lime Juice
• 1 oz. Almond/Orgeat Syrup

Preparation: Add ingredients into an ice-filled shaker and shake together. Strain into an ice-filled double rocks glass. Garnish with mint.

Cocojito

Ingredients:

• 1 1/2 oz. RumHaven
• 1 oz. Fresh Lime Juice
• ¾ oz Simple Syrup
• 1 oz. Club Soda
• 6-8 Mint Leaves

Preparation: Add ingredients (except club soda) into an ice-filled shaker and shake together to muddle. Uncap shaker and add club soda. Strain into an ice-filled Collins glass.

Garnish with mint.

The post Making Tiki Easy with 3 Caribbean Rum Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Head to Instagram and like, comment, share to support your favorite bartender!

The 18 Semi-Finalists in the Casa Dragones Jamming Sessions videos will be available until Tuesday, May 31st.

Click here to view IG videos.

Like, comment, and share your favorite entries on Casa Dragones Instagram page to support your favorite bartender in winning a trip to San Miguel de Alende for the finale during Barra Mexico! @barramexico.

Visit @casadragones to check out these amazing videos of competing bartenders making their cocktail entries and like, comment, and share now to help them win a trip to Mexico!

The post Support Your Favorite Bartender in the Casa Dragones Jamming Sessions appeared first on Chilled Magazine.

Source: Mixology News

Banned in many countries, including the United States in 1912 due to its high alcohol content and purported hallucinogenic properties, absinthe had attained a reputation for being dangerous.

But, of course, like all contraband, absinthe never completely went away. “In Europe, and probably in the states too, some bars kept on serving absinthe illegally long after it was forbidden,” says Alain Robert, owner of Distilleries et Domaines de Provence. “One of the reasons is that many artists were convinced they would lose their creativity if they couldn’t enjoy absinthe and its supposed narcotic powers.”

Thanks to misrepresentations in popular culture and its past illegality, absinthe continues to have its own mythology. Let’s get the misconceptions out of the way. No, Van Gogh did not go crazy on absinthe. No, the amount of wormwood in absinthe is not nearly high enough to create a hallucinogenic experience. Absinthe’s bad reputation is more likely the result of its high alcohol level. Yes, absinthe can be enjoyed with a spoon, water, and sugar cube, but it also can play a supporting role in a wide range of cocktails by bringing notes of bitterness and herbaceousness to drinks.

Take the Sazerac, the signature drink of New Orleans and widely regarded as the world’s oldest cocktail. Created in 1838 by Antoine Peychaud, the drink was forever changed by the worldwide absinthe craze when in 1873—or thereabouts, the date is up for debate—bartender Leon Lamothe added a dash to the drink. Today, the recipe calls for an absinthe rinse and most bartenders would not make the Sazerac any other way.

Here are 3 cool cocktails made with Absinthe Absente that are a definite must mix!

Fairy Crush

Ingredients:

• 1 oz Harridan Vodka
• 1/2 oz Lillet Blanc
• 1/4 oz Absinthe Absente Refined 110
• 1/4 oz Strawberry fennel syrup
• 1 barspoon Strawberry Jam
• 1/2 oz Lemon Juice
• Top with Aromatic tonic

Preparation: Combine all ingredients except the tonic water in a shaking tin over ice and shake vigorously. Double strain into a highball filled with crushed ice and top with aromatic bitters and sprinkle with fairy orchid edible flower mix.

NOTE: aromatic tonic has aromatic bitters in it, but regular tonic can be used, preferably Fever-Tree.

The Green Fairy

Ingredients:

• 1/2 oz Absente Refined 110
• 1 oz Elderflower Liqueur
• 3/4 oz Lillet Blanc
• 1/4 oz Gin
• 1/4 oz Lemon Juice

Preparation: Stir over ice, strain into a coupe glass. Garnish with lemon peel.

Van Gogh’s Flame

Ingredients:

• 1/2 oz Absente Refined 110
• 1 1/4 Mezcal
• 1/4 oz Passion Fruit Liqueur
• 1/4 oz Orgeat

Preparation: Whip shake. Top with pebble ice in Julep glass. Garnish with a lime peel cup holding 1/4 oz absinthe. Light absinthe and shake ground cinnamon over flame.

The post 3 Must Mix Absinthe Cocktails Too Cool Not to Mix appeared first on Chilled Magazine.

Source: Mixology News

Golden Globe and three-time Emmy Award winner and actor Jeremy Piven is working on several new films, including The Walk and Sweetwater, is touring with his standup comedy show, is in Season 2 of his podcast “How U Livin’ J Piven,” and he just released his brand-new cigar line called the Piv Robusto.

The actor is a household name for his award-winning performance playing the fast-talking Hollywood agent Ari Gold in the HBO series Entourage. He also achieved significant success playing the title role in the British/PBS television drama series Mr Selfridge, the semi-fictional story based on the life of Harry Selfridge, who founded the London department store Selfridge’s. Piven also appeared in numerous successful films throughout his career.

Season 2 of his hit podcast  “How U Livin’ J Piven”  just recently premiered where he interviews influential guests such as Jamie Foxx, Tiffany Haddish, Common, Mark Cuban and UFC stars Rashad Evans and Jorge Masvidal, in an intimate and in-depth format that showcases his dynamic personality in a never-before-seen way.

He is currently filming the lead role in The Performance, written, and directed by his sister, Shira Piven, and starring opposite Robert Carlyle. His new film The Walk opposite Terrence Howard and Justin Chatwin, is currently making the festival rounds and will be in theaters this spring. His film American Night, that he stars opposite Jonathan Rhys Meyers and Emile Hirsch which went to the 2021 Venice Film Festival, is now streaming on Hulu. Up next, he has the film, The System, with Terrence Howard and Tyrese Gibson in theaters soon. He is also currently touring the United States and the United Kingdom with his standup comedy show.

Finally, Piven just released his brand new cigar line with the Illusione brand owner Dion Giolito, called the Piv Robusto

Chilled chats with Piven about his busy schedule, his current movie roles, and his favorite places to grab a drink when he finds the time!

Tell us about the projects you are working on.

I’m currently working on filming, Sweetwater, which is about the dismantling of segregation in the NBA The first black player was a guy named Sweetwater, Nathaniel “Sweetwater” Clifton. And no one really knows this yet, but I’m playing Joe Lapchick, who was the coach of the New York Knicks that was instrumental in helping Sweetwater breakthrough in the basketball world, and it’s an honor to play this guy. In the last movie, The Walk, I played a pretty, despicable character. The character was lost and a bad person. You usually never judge your characters, but this guy was pretty bad, and he was racist. And now I get to play a real human being, and Joe Lapchick, was a really decent man with an incredible legacy and wanted to create change and he did it. He and Sweetwater created the NBA that we see today, which is thriving.

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

I jump on a stand-up paddleboard, and I like to see whatever town I’m in from the water which is a great way to do it. I’m just recently coming off an injury where I broke eight ribs. I do my own stunts, which is kind of strange because I’m Jewish. And that is the beginning of a very long massive beat about being Jewish and my standard routine please come and see me. Jeremypiven.com

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

I usually go to Ysabel everything they have there is great. Everything on that menu is fantastic.

Any favorite bars?

Well, growing up in Chicago, we had so many great Blues bars and the Checkerboard Lounge, it’s one of the only places in the world left outside of New Orleans where you can make a living as a jazz musician, a Blues musician. So, I heard some of those Blues in my life and drank a lot of adult beverages with the locals in Chicago, and I miss it. One of my favorite bars, believe it or not, is the bar at the Hollywood Improv on Melrose. It’s one of the most iconic rooms for stand-up comedy on the planet and they’ve got a great bar and their bartenders know their stuff and they’re great.

What drinks do you order when out? Favorite drink?

I’m a big Mezcal drinker. So, there’s a lot of different Mezcals that I like.

Do you prepare drinks at home?

I just drink a Mezcal on the rocks with a big ice cube and a lime I’m really boring. But that’s the way I do it.

Have you ever been a bartender?

I was a bartender for a minute. I was viciously mediocre at it and had to give it up.

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

I think if I could have a drink with anyone would probably be Hunter S. Thompson. Oh wait, I did that already. Probably, Bob Marley would be fantastic or Marlon Brando.

Photos by Shanley Kellis

The post Chillin’ With Jeremy Piven appeared first on Chilled Magazine.

Source: Mixology News

The deadline for entering the Chilled 100 Spirits Awards is soon! But there’s still time to enter!

Here are 3 undeniably smart reasons for you to enter your brand here right now!

1. You Get Liquid to the Lips of Working Bartenders.

The Chilled 100 Spirits Awards are judged by working bartenders who are slinging drinks right now! These bartenders know how to judge a spirit and are super ready to share any new-found-favorite-spirit-find with their bartender friends. Word of mouth goes a long way in this biz! Check out our all-star team of judges here.

2. The Bartender Seal of Approval.

The Chilled 100 Bartender Seal of Approval is just one of the awards that entering brands can earn during The Chilled 100 Spirits Awards—and man, is it a good one! The Seal is not only beautifully designed with the intention of turning heads and triggering serious bragging rights, but it’s a functional way bartenders speak to one another about the spirits out there. Bartenders trust other bartenders. A spirit that displays the coveted Chilled 100 Bartender Seal of Approval on its bottle is sure to draw attention, especially from working bartenders and influencers looking for must-haves behind the bar.

3. Registration for exhibitor space at Bar Convent Brooklyn is almost Sold Out.

Bar Convent Brooklyn is coming back bigger and badder this year, with a new venue at Industry City, more exhibitors, educational seminars, and awesome experiences—so it’s no wonder it is selling out of space so quickly. If you’ve missed out on exhibiting, we got you! Entering your brand in The Chilled 100 Spirits Awards will get you in on the action. Our Chilled 100 Spirits Awards Gala will put you front and center at the hottest industry event of the year and get your spirit noticed!

The post 3 Smart Reasons for Entering Your Brand into the Chilled 100 Spirits Awards appeared first on Chilled Magazine.

Source: Mixology News

Where Native New York Ingredients are sourced and produced (On-Site) from Upstate to your plate…

The Grid restaurant, inside Great Jones Distilling Co., Manhattan’s first legal whiskey distillery since Prohibition, is dedicated to native New York ingredients. Thoughtful ingredients are sourced from surrounding neighbors and curated into decadent dinner, dessert, and drink menus.

A core ingredient: whiskey, crafted from 100% New York State-sourced grain. Three signature whiskeys are distilled, aged (in new charred American Oak barrels), and bottled on-site at Great Jones Distilling Co.

Great Jones Straight Bourbon, Great Jones Four Grain Bourbon, and Great Jones Rye whiskies are poured into various cocktails close to the side of proud Brooklyn-based spirits.

The drink menu is trio-divided between Tall & Refreshing, Bright & Citrusy, and Updated Classics categories—also implemented in dessert ‘tails. The Broadway Boulevardier boasts Great Jones’ toasted Four Grain Bourbon and St. Agrestis (bright) Inferno Bitter Aperitivo from Greenpoint, while the Black Manhattan mixes Great Jones Rye with “an Amaro by Forthave Spirits” on Flushing Avenue. Sweet vermouth is present in both for stirring up and down.

More importantly, the brown spirits are blended into multiple masterful culinary creations interlocking New York distilling and New American cooking, like a grid.

“Bourbon is an American-style whiskey, and our menus are heavily influenced by the American-style bistro cuisine,” mentions Executive Chef Adam Raksin (Benoit, Per Se). “The culinary team has creatively infused our whiskies into the culinary offerings, for example, the Great Jones Bourbon Washed Peggy [is] a triple crème, Camembert-style cheese, washed and aged with Great Jones Straight Bourbon Whiskey.”

Menu items as simple as the spent grain butter (made with leftover grain from whiskey production) to accompany the skillet brioche showcases the crossover of distillates and dishes keeping whiskey central to the experience.

Seasonal produce and meats move and shift from numerous New York farms and vendors, including Churchtown Dairy and Cowbella Creamery, next to homegrown wines from The Finger Lakes and Long Island’s North Fork because what grows together, goes together.

“We focus heavily on cool climate Riesling and Cabernet Franc from the Finger Lakes, and Merlot and Cabernet Sauvignon blends from the North Fork of Long Island,” Raksin shares.

Pairing wise: Raskin suggests the Long Island Duck Breast (a crispy leg with glazed pear and Great Jones Rye “Penicillin” atop) with a glass of Macari Dos Aguas Bordeaux Blend from the North Fork.

“From our food and beverage program, to the spirits themselves, we believe in highlighting the best New York has to offer,” adds Andrew Merinoff, project manager at Great Jones Distilling Co. roughly referring to the red-lit speakeasies (popular during Prohibition days) on the illuminating Manhattan grid-map spanning the back wall of the Art Deco dining room.

“The city is more than just streets and buildings. It is a constant moving and shifting concrete jungle adapting to the daily needs of its inhabitants. This is all done by one of the most iconic grid systems in the world, and the [featured] map and name are our tribute to this,” Merinoff concludes.

*Great Jones Distilling Co. marks Manhattan’s first and only legal whiskey distillery since Prohibition. The 28,000-square-foot operation occupies a vast NoHo building (built during Prohibition) and features an active whiskey distillery, tasting bar room, subterranean speakeasy, and The Grid restaurant.

Broadway Boulevardier

Ingredients:

• 1½ oz. Great Jones Four Grain Bourbon
• ¾ oz. St. Agrestis Inferno Bitter Aperitivo
• ¾ oz. Sweet Vermouth
• Orange Twist

Preparation: Combine and stir down the listed ingredients. Serve in a double rocks glass with an orange twist garnish.

The post The Grid, NYC’s Whiskey-Centric Experience appeared first on Chilled Magazine.

Source: Mixology News

Barfly Mixology Gear by Mercer presents the Chilled 100 Bartenders with its popular and professional mixology tools, gaining loyal fans across the country in the process.

Watch as bartender Julian Flores Torres of San Diego uses his classy and chic-looking bar tools from his Barfly Mixology Gear by Mercer mixology set to create his carrot-based Bloody Mary. The What’s Up Doc cocktail is created using a homemade Bloody Mary mix for an out-of-the-ordinary take on this all-time classic.

Check out Barfly Mixology Gear at Bar Convent Brooklyn June 14th and 15th! Stop by stand 8B-839 and learn about everything Barfly has to offer.

What’s Up Doc

Ingredients:

• 2 oz Vodka
• 4 oz Carrot Bloody Mary Mix*
• ½ oz Lemon Juice
• 3-4 dashes Firewater bitters
• Lemon peel, dill, and serrano pepper slice (for garnish)

Preparation: Thrown technique for optimal dilution, chilling, and aeration.

*Carrot Bloody Mary mix

Ingredients:

• 3 oz carrot juice
• ½ oz orange juice
• ½ oz tomato juice
• ¼ oz agave nectar

The post Watch Bartender Julian Flores Torres Create his Carrot-Based Bloody Mary with Barfly Gear appeared first on Chilled Magazine.

Source: Mixology News