May 2022

We’re so ready for Bar Convent Brooklyn this year!

First and foremost, we are looking forward to socializing and hanging out with our industry friends in Bar Convent Brooklyn’s new space at Industry City. Going bigger and better than last year, BCB promises to be one of the best events this year.

We can’t wait to find out what kind of creative and innovative exhibits the spirits brands wow us with and look forward to the expanded educational component. We’re putting on our first annual Chilled 100 Spirits Awards Gala after the first day of BCB and are busting to find out which of today’s brands will earn the coveted Bartender Seal of Approval awarded from our expert bartender judges! Of course, we are also grateful that while the show is bigger this year, the focus is on producing less waste—which is something we can all get excited about.

We asked our Chilled 100 Bartenders, who attended last year’s Bar Convent Brooklyn, what they liked about the event. Here’s what they shared.

Dani Keenan, bartender at Eggspectation

My experience at BCB 2021 was my first time at BCB and despite COVID restrictions, there was so much to see and experience. Vendors with products I love and use regularly all the way to products I had not even seen before were available for tasting, learning, and connecting. Being able to connect with that many industry professionals in one setting is an experience in itself; everyone there with the same passion as you, from different sectors of the industry, with different pieces of knowledge all coming together for the same thing: to elevate the cocktail experience and progress the beverage industry to its highest potential. There was literally no shortage of things to try and learn about, including speakers with far more knowledge than me willing to share it with you. This profession is ever-changing and growing and it is our job to change and grow with it, learn as much as we can and bring that back to our bars and restaurants. BCB is absolutely an experience for the serious beverage industry professional and I can only imagine how much greater it will be once restrictions settle more. I look forward to 2022!

Megan Marshall, bartender at The Mayfly

Last year was the first time I could make it to BCB, and thanks to Chilled, I was able to work the event! It’s challenging to put into words how meaningful the experience was. The ability to connect with other industry members and learn about new products genuinely influenced my work behind the bar. Months later, I find myself utilizing what I picked up at BCB regularly. Another highlight was catching up with people I hadn’t seen in quite some time or meeting those I had only met in a virtual space. It solidified my favorite aspect of the industry: we truly are a community! And after the devastating closures brought on by the pandemic, feeling that energy again was critically needed (at least for me). It was fantastic to celebrate one another, share knowledge, and showcase the innovative work we do.

Trinh Quan Huy-Philip, Beverage Manager at The Worthington Renaissance

I’m originally from Vietnam but I have been living and working in Europe for over seven years including Germany where BCB was born. Recently I had a chance to come back to BCB but this time was at NYC not Berlin anymore, it was still the most amazing time that I’ve had. The Staff including workers, and everyone involved is so wonderful. The setup, conferences, talks and displays are incredible. I find it so efficient, well managed and expertly done. Overall, I have been to shows all over the world and BCB is by far my absolute favorite. It’s always a great pleasure for me to be back to BCB each time of the year!

Paula Lukas, Consulting Bartender and Bartender at Hyatt Union Square

My experience at BCB was great! I got to see so many old friends and colleagues that I hadn’t seen in a while because of the pandemic. Fantastic networking and connecting with brands for future opportunities and collaborations.  Wonderful educational sessions. I’m looking forward to going again this year!

Registration for Bar Convent Brooklyn is now open.

Type the code CHILLED in the NEW REGISTRATION BCB 2022 form and receive 25% off your ticket price!

Be sure to register before May 8th to secure discounted ticket pricing.

The post Here’s Why Bartenders Are Excited for BCB this year! appeared first on Chilled Magazine.

Source: Mixology News

At the heart of Mossburn’s company vision is something best described as a spirit of intrigue, which sums up who they are as much is it does the whiskies they strive to make and even the audiences they seek.

Their spirit of intrigue powers a restlessness, a drive to always look beyond the obvious, to dig deeper and exceed expectations, to always make something exceptional and compelling. They see their audience as the whisky drinker who wants more, who won’t just settle for the status quo, and Mossburn see it as their job to reward that curiosity with thought-provoking whiskies that captivate and have the capacity to surprise and delight.

A spirit of intrigue and the desire to take the road less traveled are the driving forces behind the growing whisky portfolio of Mossburn Distillers.

The premium whiskey category continues to experience strong growth and the distillery team at Mossburn believes we are living in the “third golden age of scotch. Within a single generation we have gone from a bleak time of distillery closures, ominous tales of the ‘whisky loch’ and subsequent pricing wars,” says Mossburn Distillers, “to an era of remarkable transformation with new distillery openings at a pace not seen since the late 19th century, a prolific flow of new launches that offer the whisky drinker an unprecedented breadth of choice, even a shake-up of the old rules with new cask types allowed by the Scotch Whisky Association in 2019.“

Mossburn released the first bottling under its own label, Signature Casks Blended Malts, in 2017. This series was created to show off the typical regional character of Scottish whisky. “These could easily have been very straightforward, unsurprising whiskies, crowd-pleasing and affordable regional malts that don’t challenge production or palate,” says the team, “but for Mossburn it was never enough to make just another whisky.”

The initial blend for Mossburn Signature Casks is created from a collection of exquisite single malts aged in American oak. The blends then see secondary aging in proprietary custom-built hybrid casks, which use different types of wood in their construction and match different heads and staves together. As a result, the whisky is enhanced with more focus and intention than a standard finish provides, while building additional layers of complexity. Cask Bill #1 for the Island blend enhances the smoke and spice characters typical of peaty malts, while Cask Bill #2 adds a rich sweetness to the Speyside whisky.

Also in 2017, Mossburn opened their first owned and operated facility, Torabhaig Distillery, which also happened to be the first new distillery to be built on the Isle of Skye in 190 years. Their second, Reivers Distillery, followed in the south of Scotland near the border with England. The team at Reivers is charged with challenging convention and innovating as the distillery, aging, and finishing warehouse, bottling lines and laboratory are all located at the same site.

Mossburn’s latest release Caisteal Chamuis was created to appeal to a new generation of whisky drinkers. Named for a ruined castle on the Isle of Skye near Torabhaig, these two blended whiskies offer an intriguing entryway to the island’s style of scotch. “Caisteal Chamuis is heavily peated but it’s double barreled to offer a smooth and accessible peated malt whisky,” notes the team at Mossburn.

Caisteal Chamuis is versatile enough to work well in a wide range of cocktails from mixed drinks with cola or ginger beer to more sophisticated mixology where you’re looking to add a touch of peat. Either way, it’s the perfect way to bring a taste of the Hebrides to your guests.

With many other projects in the pipeline, for a small independent Scotch Whisky company Mossburn has big plans to match their singular vision and continues to grow, guided by their Spirit of Intrigue.

The post Intrigue on the Isle of Skye, Mossburn Whisky appeared first on Chilled Magazine.

Source: Mixology News

Made by third generation master tequila makers from the finest Jalisco Highlands Blue Agave El Cristiano Ultra-Premium Tequila offers exceptional quality and taste, uses sustainable practices, is free of additives, and gluten-free.

El Cristiano is dedicated to producing the purist tequila with no additives. According to the founding team at El Cristiano:

“85% of all tequila brands add either sugar, flavor, and color, or all these elements, to make their tequila taste better to the customer. Our traditional process is one that has been perfected over generations with zero additives and absolutely no compromise or shortcut, with a commitment to sustainable agriculture.  We are confident that our differentiation process will resonate clearly to the consumer both in taste and quality.”

With a high focus on harvesting only mature agave aged at least five years and certain sizing through sustainable agriculture practices, they have eliminated the need for additives which would change the true essence of 100% Highlands Blue Weber Agave.

Created at the Casa Tequilera Aceves. Nom 1499, their foundation, and premium flavor profiles, ranging from Silver, Reposado and Anejo to Aged Anejo, Extra Aged Anejos and Extra Aged Reposados, El Cristiano also introduces an entirely new flavor category with their 11-month barrel aged Extra Reposado and unique ulta-premium 8-year aged Anejo. Using a distillation method of traditional distill pots with copper, and aging in American Oak barrels, their tequila is always additive-free and gluten-free, using sustainable practices.

“We believe the premium tequila drinker has been searching for ultra-aged options that hold true varietal characteristics of the blue agave grown in the Jalisco region without additives. Being sourced from the finest Jalisco Highlands, and through our proprietary distillation and aging processes, giving our tequila delicious and pure taste, without sacrificing the quality and ingredients,” explains the founding team for El Cristiano.

“Familia El Cristiano.”  Conceived by an intimate group of friends with a passion for tequila and Mexico, the creators behind El Cristiano have over four decades of combined experience in the tequila industry. With their experience in collaboration with agave and tequila masters, they set on a journey to create a world-class tequila beyond anything else currently offered.

Driven to create the most delicious tequila possible, their focus is also to give back to the communities El Cristiano derives from. The communities that enable this delicious tasting tequila. Their focus with the brand is to give back to those less fortunate in these communities — the children of Arandas and the Jalisco Highlands. A percentage of every bottle is donated toward the Arandas’ orphanage, public school system and local soccer club.

Foundation Varietals

Clase Silver Tequila – El Cristiano Silver, its foundation, boasts unrivaled complexity and depth with coil copper stills imparting a pure, clean taste and full mouth roundness. A full body with bright, silver hues and defined legs. Subtly sweet cooked agave aromas with hints of butter, notes of mature fruit, and spicy hints of Bay Leaf and Rosemary.

Clase Reposado Tequila – El Cristiano Reposado, 6 months barrel aged. By aging their Silver batches in American Oak casks for 6 months, their Reposado develops a subtle layer of whiskey-like oaky flavors, aromas and complexities.

Clase Anejo Tequila – El Cristiano Anejo is 18 months barrel aged in American Oak casks, to add to the flavor of dark chocolate roast coffee beans and exotic savory spices, combining with its flavors and aromas, resulting in a complex sipping tequila.

 Premium Aged Varietals

El Cristiano XR: Clase Extra Reposado Tequila  – El Cristiano extra aged reposado, 11 months barrel aged, creates an entirely new category. Their XR blends 11 month Reposado with their 8 year Extra Anejo, to appeal to those that love the flavor profile of Reposado but want a little more complexity and sweetness.

El Cristiano Black: Clase Extra Anejo Tequila – El Cristiano extra aged Anejo, 3 years barrel aged in American Oak barrels to create a luxurious sipping tequila of unrivaled complexity.

Visit El Cristinao online at www.el-cristiano.com  and follow on social media platforms @ElCristianoTequila

Purity. Passion. Promise.   #ElCristianoLife

The post Get to Know El Cristiano, Ultra-Premium Award-Winning Tequila appeared first on Chilled Magazine.

Source: Mixology News

With National Moonshine Day nearing, America’s most popular moonshine distillery, Ole Smoky, creates some amazing cocktails in honor of this historical spirit.

“Bartenders know how versatile our products are,” says Mason Engstrom, VP of On Premise for Ole Smoky Distillery. “They aren’t trying to mask the flavor; just coming up with ways to show it off. Bartenders can bring in our flavors and are not stuck to one use, and can make a variety of cocktails, twists on classic cocktails, frozen drinks, shots, dessert drinks, etc. Bartenders have a lot of options.”

Check out these 4 cocktails in celebration of National Moonshine Day and Ole Smoky Shine Fest in Nashville on June 2nd.

National Moonshine Day Signature Recipe

Blackberry Moonshiner

Blackberry Moonshiner

Ingredients:

• 2 ½ oz. Ole Smoky Blackberry Moonshine
• 2 ½ oz. Lemonade
• Mint
• Fresh lemon slice and blackberries (for garnish)

Preparation: Muddle mint in the bottom of glass. Add ingredients over ice and mix well. Garnish with lemon slice and blackberries.

Front Porch Punch

Front Porch Punch

Ingredients:

• 1 ½ oz. Ole Smoky Blackberry Moonshine
• 3 oz. lemonade
• ½ oz. lemon-lime soda
• ½ oz. cranberry juice
• Fresh lime wedge (for garnish)

Preparation: add in ingredients over ice and mix well. Garnish with lime.

Tennessee Tea

Tennessee Tea

Ingredients:

• 2 oz. Ole Smoky White Lightning
• 1 ½ oz. Sweet Tea
• 1 ½ oz. lemonade
• Lemon wedge (for garnish)

Preparation: Mix well in a glass over ice. Garnish with a sprig of mint and lemon.

Summer Shine

Summer Shine

Ingredients:

• 2 oz. Ole Smoky White Lightning
• 1 ½ oz. lemonade
• 1 oz. orange juice
• ½ oz. lemon lime soda
• Lime wedge (for garnish)

Preparation: Add ingredients over ice and mix well. Garnish with lime.

The post 4 Moonshine Cocktails to Celebrate National Moonshine Day appeared first on Chilled Magazine.

Source: Mixology News

Actor Davi Santos was born in Rio de Janeiro and raised in Astoria, Queens.

Photos by Fabian Do Corcia @fdc.photo

He is a graduate of the LaGuardia Arts “Fame” High School. In 2008, Davi enrolled in Macaulay Honors College at Lehman College where he designed the courses of his customized bachelor’s degree in Cognitive Philosophy and Theatrical Arts. At Lehman, he acted in a production of Arthur Miller’s A View from the Bridge, directed by Susan Soetaert in 2010.

With a background in theatre and commercials, Santos appeared Off-Broadway between 2009 and 2012 in plays premiering at New York Theatre Festival, Samuel French Play Festival, and the New York International Fringe Festival. In his late teens, he wrote and appeared in the coming-of-age docufiction, Lone Prophet, utilizing guerrilla filmmaking in support of the DREAM Act. In 2011, he collaborated with Christopher J. Lopez to create Densely Hollow Films. Their first film, The Cure, premiered at the Palais des Festivals et des Congress at Cannes Film Festival.

Some other television appearances of his took place on Nickelodeon’s How to Rock, ABC Family’s Switched at Birth, Mystery Girls, and Chasing Life.

Most currently Davi can be seen suiting up in scrubs opposite Sophia Bush and Jason Isaacs in the CBS medical drama Good Sam. He also starred in Kevin Williamson’s CBS All Access/CW anthology series, Tell Me A Story. On his horizon is the indie thriller 13 Minutes, where he stars with Anne Heche and Peter Facinelli.

Chilled got to chat with him about how he spends time off-screen, where he prefers to dine, what his go-to concoction is, and more.

Tell us about the projects you are working on.

I’m shooting in a locked down Ontario the first season of the newest series on CBS, Good Sam, where I play surgical resident, Dr. Joey Costa. I have a feature, Father of Flies, that has premiered at UK’s Raindance and is making international festival rounds.

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

In my downtime, I’m usually visiting the family, kicking it with my little brother, Gabriel. I’m always either reading philosophy, checking out a gallery, hitting up a pop-up event, catching live music, or traveling someplace beautiful.

Photos by Fabian Do Corcia @fdc.photo

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

Toronto has been a foodie delight. Asian Restaurants Dailo, Chotto Matte, and J San Sushi Bar have been favorites.

What types of dishes do you typically order?

I go straight to the seafood options, an occasional tartare or carpaccio to start. Always accompanied by a salad. Eat your greens.

Any favorite bars?

Here in Toronto, it’s Pastiche for ambiance and absinthe and The Emmet Ray for being my cozy jazz bar. I still have a weak spot for the Boom Boom Room in New York.

What drinks do you order when out?

My favorite drink is a Corpse Reviver No. 2. Then it’s the mezcals. And then a double IPA.

Do you prepare drinks at home?

I typically leave mixing drinks to social gatherings. I introduced the seduction of the Caipirinha to the cast at Edwin Hodge’s birthday party this month.

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

I keep it simple at home unless there’s a gathering. Currently, there’s a bottle of Kubler Swiss Absinthe, Reyka Vodka, Laphroaig Whiskey, Sapphire Gin, a couple of bitters. Always a bottle or two of a local cab and a few IPAs.

Have you ever been a bartender?

I did pour spiked punch at a school event for whoever had the password.

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

I would love to share a drink with the magnificent Salvador Dali.

The post Chillin’ With Davi Santos appeared first on Chilled Magazine.

Source: Mixology News

There’s New World and Old World wines… Then there’s Ancient World wine—the originators of winemaking.

Ancient World dates to where Vitis vinifera originated in far-Eastern Europe. The countries described as “Ancient World” would include modern-day Turkey, Lebanon, Georgia, Israel, and more.

“What makes these wines unique isn’t necessarily geography, but rather their methods of production,” states Amir Nathan, co-owner of Sami & Susu on the Lower East Side. “So many producers are going back to the basics [of] making simple wine without much manipulation.”

“There are certain regions that are considered to be ‘Ancient World’ wine (like Georgia, for instance) where winemaking has been in families for generations and generations—reliant on ancestral methods and tools like clay barrels,” Nathan explains.

Curious about Ancient World wine? Find these four Eastern Mediterranean hangouts in New York City—pouring and praising the burgeoning wine region that is invigorating prehistoric varieties and borrowing winemaking techniques from both past and present.

Sami & Susu

Sami & Susu is an all-day Mediterranean bistro-meets-natural wine bar supporting purveyors, winemakers and artisans near and far. The pint-sized space (popular for the BEC Boureka) specializes in flavorful family-inspired recipes and rituals—from an early espresso and a Tunisian baguette to an evening glass of skin-contact wine and crispy sun-chokes (and/or pig’s head).

Like Sancerre, Slovakian víno Slobodne Traja Boxeri, Sauv-Blanc 2019 is clean and mineral-toned; lengthy on the palate due to the short (five to ten day) period of stainless-steel maceration on the skins—adding enough texture (without extracting tannin) and faint orange hues. The decades-old, family-owned estate focuses on artisan precision and comprehension of all natural processes involved, especially fermentation with yeast present in the vineyards and filtration with vegan-friendly bentonite. “We can see these [Ancient World] methods being reintroduced in many ways with the natural wine movement,” Nathan mentions.

Nathan recommends coupling the víno with Fluke Crudo as the low-(to zero) intervention liquid is “very aromatic with rich citrus notes” to complement the winter citrus atop the raw serving.

Tzarevna

Tzarevna is a tiny, trendy eatery offering Russian pierogi platters and Georgian wine or ღვინო (but pronounced ghvino) flights for distinguishing at least four of 400+ indigenous grapes.

Most varieties derive from Kakheti – the country’s leading wine region – spanning from Rkatsiteli, a widely-recognized white variety, downright dry and citrus-driven to Saperavi, a medium-bodied, dark-red imparting black currant and black cherry notes. The Vine Ponto, Rkatsiteli 2018 orange wine marks “most intriguing” in both character and color taking on an amber hue after resting (with skin-contact) in an underground clay vessel, called qvevri. This method of winemaking is exclusive (next to other wine-producing countries) and effective due to suitable weather conditions contributing to ideal ground temperatures for storing and fermenting grapes.

Zou Zou’s

Zou Zou’s is a spiffy Levant-inspired restaurant from Chef Madeline Sperling (The NoMad) that fires shareable dips and dishes like the Ember-Roasted Eggplant cooked over the open-air wood fire; topped with harissa honey and roasted red peppers. The green-tiled bar (with overhead undergrowth) pours unique varieties plus territorial twists on classic ‘tails such the Golden Negroni – stirring turmeric-infused Tanquary Gin.

Levant refers to a large area in the Eastern Mediterranean region of Western Asia, including historic areas of Jordan, Israel, Syria, Palestine, and Lebanon in which the listed Château Musar Jeune 2018 red wine hails from. The vivid vintage (first produced in 2007 by the Hochar family) is an un-oaked blend of Cinsault, Syrah and Cabernet Sauvignon from youthful Bekaa Valley vines—other grape vines have been cultivated for at least 6,000 years!

The family’s history within the wine region predates the 12th Century and proceeds today through Château Musar – documenting the survival of the Lebanese Civil War from 1975 to 1990 and achievement of Lebanon’s first organic vineyard certification in 2006.

“As a by-the-glass wine, I view the Musar Jeune as an offer to the guest to explore a region they may not have tried before, as well as, tell the guest the story of Château Musar,” says Director of Wine and Beverage Meng Chiang.

Musar Jeune is fermented in cement-lined vats, bottled one year after harvest, and released one year behind that – neither fined nor filtered. Scented and silky-textured, with berry jam flavors and spicy finish, it has been likened to a fine Roussillon red. As for pairing, Chiang suggests anything that comes off the wood-fired hearth, specifically the Fire-Roasted Leg of Lamb. “The preparation is more important than the item!”

ZIZI

ZIZI is an easygoing Eastern-Med café with a mod-approach to the mixed cuisines of Turkey, Spain, Israel, Tunisia, Morocco, and Greece. Over-the-top plates include the thick, rich Shakshuka and traditional Shawarma – combining chicken and lamb; charred onion and chickpeas, and “amba-tahini” plus pita. Alongside Arak-rooted drinks, the bar (dressed in detailed antique silver and gold teapots) showcases natural wines with a concentration on varieties from Lebanon, Jordan, and Israel.

From Lower Galilee, Tabor Adama, Chardonnay 2019 is a full and fruity vintage from the winery’s ecological plots high up in the Golan Heights. Half of the liquid has undergone a brief aging of three months in French oak – enhancing complexity and resulting in shiny wine with refinement. The multi-family winery takes various actions to restore the natural balance and biodiversity of the vineyard’s environment.

Winemakers, archaeologists… this is digging up Ancient World wine.

The post 4 Bars to Dig Up Ancient World Wines in NYC appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient that transforms bartender Alex Penny’s Cariño Andaluz cocktail being served at  Corrida’s in Boulder is green bell pepper juice.

Just like Espresso Martinis are all the rage, Vegetable Martinis are making it onto cocktail menus this season. Here’s what Corrida’s Beverage Director Bryan Dayton told us about mixing with green bell peppers in cocktails.

Tell us about the Cariño Andaluz.

The Cariño Andaluz is a beautiful and refreshing brunch cocktail meant to calm the senses.

What inspired this cocktail?

Being that it was created for brunch, we wanted something that had some depth and nutrients in it. Something soothing and replenishing.

Talk to us about its green bell pepper Juice, how do you make it?

We juice green bell peppers through a Champion Juicer (you can also use a Vitamix and strain through a cheese cloth).

Why did you decide to include GB pepper juice in the cocktail?

It is sort of a riff on the Bloody Mary, with more of a green veg focus.

Talk to us about mixing with green bell pepper juice.

We thought about other green elements that would complement the bell pepper, and bring some sweetness. After some R&D, we landed on mint and honey for the perfect balance.

What should bartenders know?

Always use fresh ingredients, and make sure you’re always tasting for balance!

Give us 4-5 tips on working with peppers in cocktails.

• The flavor of various peppers can vary greatly, so it is important to always taste and adjust to achieve a balanced beverage.
• When creating our cocktails, we try and think like a chef in terms of understanding what ingredients work best with each other.
• Pick spirits that really blend well with the pepper: vodka because it’s neutral, gin for its diversity, and tequilas work well with pepper drinks as well! It’s actually pretty versatile.
• Always make sure your juice is fresh and of the best quality.
• Shake don’t stir!

Cariño Andaluz

Ingredients:

• 1 1/2 oz Lift Vodka
• 1 oz green bell pepper juice
• 3/4 oz lime juice
• 1/2 oz honey (2:1)

Preparation: Add all ingredients to cocktail shaker and shake. Strain into coupe glass. Garnish with fresh mint sprig through a lime wheel on a cocktail pick.

The post Veggie Martinis Made with Bell Peppers appeared first on Chilled Magazine.

Source: Mixology News

In Greek mythology, the Goddess of Spring is Persephone; a powerful figure who rears her head annually to greet a winter-weary world ready for blooming flowers and bright sunshine.

To kick back and relax, perhaps Peresphone would celebrate the new season by sipping on a quality spirit. Lucky for her, there are a several tequilas on the market perfect to celebrate the arrival of warmer days.

KAH

The first thing you notice about KAH are its eye-popping ceramic bottles, painted in gorgeous, elaborate colors and perfect for either a Day of the Dead celebration or a memorable tequila-soaked night. It’s that hallmark Mexican holiday that the brand is built around, with KAH translating to “life” in Ancient Mayan after all. With three distinct expressions (Blanco, Reposado, and Añejo) all the mastermind of Master Distiller Autero Fuentes (who has nearly a half-century of experience), it’s an outlying brand; from the product itself to the bottles they come in.

Solento

Surf’s up! When professional surfers and extreme sports icons Kelly Slater and Rob Machado and the surf director Taylor Steele aren’t on the beach, they’re working on an organic tequila brand where the booze is equally as smooth and exciting as the perfect wave. Solento, which translates to “slow sun,” is made from agave grown under Mexican skies for six years in Amatitán, Jalisco. The results are a noteworthy line of tequila worth sipping whether you’re relaxing on the sand or enjoying a lazy meal. Perhaps that’s why the company’s motto states that Solento is “more of a mindset than a drink.”

El Tesoro Mundial Collection: The Laphroaig Edition

What happens when you combine the beloved smokiness of Laphroaig with a terrific tequila? You get El Tesoro’s Laphroaig Edition, a one-of-a-kind experimental collaboration between Jalisoco’s La Alteña Distillery and Scotland’s respected scotch brand which has the nine-month aged tequila waiting patiently in ex-bourbon barrels, followed by a four-month stay in casks that previously held Laphroaig. The result is a showstopper that combines two wildly different companies and cultures, with delicious collaborative results.

South Norte Canned Cocktails

From bottles to cans, the latest entry in the ever-growing canned cocktail market hails from southern California: San Diego, to be exact. Inspired by the flavors of Mexico, the brand SouthNorte has released a line of delectable, canned options courtesy Ryan Brooks who picked up a thing or two after a stint in Baja, Mexico. The result are three distinct flavors, including a Mexican Mule, Paloma, and Matador varieties, the latter with pineapple and fresh lime thrown in. In other words, it’s San Diego’s penchant for craft beverages combined with the tastes of Mexico. Cheers to that.

Duke’s Tequila

Howdy partner. American icon John Wayne may not be the first person you think of when tequila comes to mind. But in reality, the Duke had a fondness for Mexico; the actor spent a lot of time in Durango where he filmed a range of legendary films and developed a passion for the country, its land and people. As a result, his libation brand Duke’s Spirits (founded by son Ethan alongside Chris Radomski) are behind a range of exciting tequilas, including an Extra Añejo Tequila Founder’s Limited Edition. Aged six years, the sale of each bottle directly benefits the John Wayne Cancer Foundation.

The post 5 Tequilas to Sip this Spring appeared first on Chilled Magazine.

Source: Mixology News

Situated in Uncasville Connecticut’s famous Mohegan Sun, just off the Sky Tower Hotel Lobby, is the casino’s most dramatic setting to indulge, TAO Asian Bistro & Lounge.

Guests who plan to take on the TAO experience are assured of top-notch service, beautiful décor and the most inventive and delicious food and cocktails. From the iconic brand, guests have come to expect several pronounced elements which all contribute to the unforgettable ambience, including a massive 16-foot-tall Quan Yin statue anchoring the main dining room!

The restaurant offers a distinctive culinary experience, where guests can choose from a selection of Asian-inspired specialties, focusing on Chinese, Japanese and Thai techniques, and ingredients. This includes but is not limited to signature dishes like the Satay of Chilean Sea Bass, Lobster Wontons, Peking Duck, Crispy Snapper in “Sand,” and Tuna Sashimi Pringle.

TAO Asian Bistro & Lounge’s beverage program excellently complements the respective food menu. All drinks harmoniously pair with each selection without an exception, taking inspiration from Asian cuisine, and utilizing traditional ingredients like togarashi. Seasonal and local ingredients also factor into the liquid offerings. Many cocktails feature cold-pressed juices from local juicer, Ripe. Just like all TAO Asian Bistros, Mohegan Sun’s cocktail program zeroes in on high-quality and fresh ingredients above all else. Parallel to the delectable taste of the concoctions is its beautiful aesthetic. It truly is a feast for both the eyes and the palate.

Elaborating on the approach to their drink menu, Megan Ardizoni, Vice President of Beverage, said “We tend to gravitate towards more fruit-forward cocktails and combine those with unexpected flavors. We also love to take a traditional cocktail such like a Margarita, and substitute Asian inspired flavors such as yuzu in place of lemon juice.”

The four most popular cocktails they offer are:

Tao Tini: New Amsterdam Mango Vodka, Malibu Coconut Rum, Cold Pressed Lemon, Cranberry.

The Divinity: Grey Goose Le Citron Vodka, St. Germain, Cold Pressed Pineapple, Lemon, Butterfly Pea Flower.

The Wabi Sabi: el Jimador Tequila, Aloe Vera Liqueur, Cucumber Cold Pressed Lime, Agave, Togarashi Spice.

The Smoking Dragon: Old Forester Bourbon, Antica Sweet Vermouth, Rosemary Port Wine Reduction, Peychaud’s Hickory Smoke.

Some notable sweets to send you off in style are the Giant Fortune Cookie, comprised of white and dark chocolate mousse, the sugar dusted doughnuts with a trio of dipping sauces, or the Molten Chocolate Cake!

A trip to Mohegan Sun is made better when coupled with a dinner at TAO Asian Bistro and Lounge. Their team is clearly passionate about the experience they create for guests, from food and drink quality to the super courteous service. And as summer is right around the corner, a great deal of excitement is piling up about their seasonal updates! So, stay tuned!

The Divinity

Ingredients:

• 1 oz.Grey Goose Le Citron
• 1/2 oz. St-Germain
• 1 1/2 oz. RIPE cold pressed Lemon Sour
• 3/4 Pineapple juice
• 1/2 oz. Butterfly Pea Syrup
• 1 oz Aquafaba

Preparation: Combine ingredients in a shaker, shake and strain into a coupe glass.

The post TAO Asian Bistro & Lounge appeared first on Chilled Magazine.

Source: Mixology News

National Cosmopolitan Day is a celebration of stylish drinking with perfectly tart pink cocktails. Kick off your Manolos and give this one a mix!

Belvedere Cosmopolitan

Belvedere Cosmopolitan

Ingredients:

• 1 1/2 oz Belvedere
• 1 oz Orange Liqueur
• 3/4 oz Lime Juice
• 3/4 oz cranberry juice

Preparation: Add all ingredients to a shaker for 10 seconds. Double strain into chilled cocktail glass and garnish with a lime twist.

The post Happy National Cosmopolitan Day appeared first on Chilled Magazine.

Source: Mixology News