May 2022

May 7th is the Kentucky Derby and there is no better way to enjoy the Derby than with big caps and beautiful cocktails.

Check out the Kentucky Buck from SoCal’s new rooftop bar and lounge, Birdseye. A delicious blend of fruit, bourbon, and ginger beer, the Kentucky Buck is a refreshing serve that you can enjoy long after the last horse crosses the finish line.

The Kentucky Buck

Kentucky Buck

Ingredients:

• 2 oz. Bulleit Bourbon
• ¾ oz. Lemon Juice
• ½ oz. Simple Syrup
• 2 Dashes Angostura Bitters
• 1 Chopped Strawberry
• 1 Strawberry for Garnish
• Ginger Beer

Preparation: Add Bulleit Bourbon, lemon juice, simple syrup, Angostura Bitters and chopped strawberry to shaker. Shake for 15-20 seconds. Fine strain into a Collins glass over fresh ice and top with ginger beer. Garnish with a strawberry on the rim of the glass.

The post Kentucky Buck for Derby Day appeared first on Chilled Magazine.

Source: Mixology News

Tomorrow is National Cosmo Day, May 7th

Oh, the Cosmo. It’s the cult-classic cocktail, sensationalized by TV’s it-girl Carrie Bradshaw. A true product of the bar culture craze of the 80s, the Cosmopolitan remains as zesty as its origins. But rather than opt for the usual Absolut Citron, don’t be shy—try out these 7 uncommon vodkas, suggested by our Chilled 100 Bartenders, that will level up your next Cosmo.

Absolut Elyx

We all know it’s the O.G. and love Absolut Citron in our Cosmos, but have you tried your Cosmo using Absolut Elyx? Made with single estate winter wheat and 100-year-old copper stills, Absolut Elyx is as artisanal as it gets. The result is a velvety smooth vodka that adds a silky touch to the classic Cosmo.

Crop Organic Meyer Lemon Vodka

Want to make your Cosmo a little more complex? Look no further than Crop Organic Meyer Lemon Vodka. Not only is this vodka citrus-flavored, but it features Meyer lemon. This citrus has an ideal balance of sweetness and tanginess that’s perfect for a Cosmo. Plus, Crop Organic vodkas are all certified organic, using grain grown without pesticides or harmful chemicals.

Frankly Organic Pomegranate

Another amazing organic vodka, but with a pomegranate twist, Frankly Organic is putting a new spin on flavored vodka. Its pomegranate expression is botanically tart and berry juicy. With a citrus-spice finish, this Frankly Organic Pomegranate is a thought-provoking element in a Cosmo.

Grey Goose Le Citron

Marrying the peppery finesse of Grey Goose with tantalizing citrus oils, Grey Goose Le Citron brings citrus-flavored vodka to a new level. It’s bright and forward enough to enhance a Cosmo, leaving your bar guests feeling more sophisticated with every sip.

Ketel One Citroen

Clean and neat is the name of Ketel One’s game, and that carries on straight into its Citroen. It’s zesty and fragrant, with yummy lemon and honey flavors reminiscent of a Sicilian summer. With Ketel One Citroen, your Cosmo will be a vacation in a Martini glass.

Wodka Vodka

This Polish vodka lends a little spice and everything nice to a Cosmo. Made from just rye grains, Wodka Vodka is a rustic, straightforward spirit. It boasts a spicy finish that will warm your soul and complement the cranberry in your Cosmo.

Rhodium Rhode Island Spirits

This New England vodka has an honest character and an awesome background story. It’s as clean as it is clear, Rhodium vodka is made only from organic corn and locally grown apples, not to mention it is also charcoal filtered. Even more impressive is that Rhode Island Spirits is the first LGBTQ-owned spirit company in New England.

Feeling inspired to re-create your next Cosmo? No matter which of the 8 you choose, any of these vodkas will jazz up your Cosmo and get your bar guests talking.

The post 7 Untypical Vodkas for your Next Cosmo appeared first on Chilled Magazine.

Source: Mixology News

Need advice? Ask mom. Need a successful hook for a bar concept? Dedicate the space to moms!

Below are four “mom-marked” spots from New York City’s top restauranteurs and chefs—each sharing inspiration and gratitude towards their talented mothers, like a love letter (or more so, thank you note) through meaningful dishes and drinks.

Nai

New York, NY – January 25, 2022: Opening photos for Nai in its new location in the East Village.
© Clay Williams / http://claywilliamsphoto.com

Nai is an East Village intuition for innovative Spanish tapas and regional vinos stretching from Rias Baixas to Rioja. Its doors re-opened (in a new location) after ten set years with a refreshed menu – available à la carte or prix-fixe – via Galician-born restauranteur and chef Ruben Rodriguez (Nai Restaurant Group)

Rodriguez hones Nai’s bold flavors and presentation from his mother, Ana Maria Gonzalez Arias – Nai, meaning “mother” in Gallego. Small plates include Mushroom Carpaccio with truffle oil, marcona almonds and manchego cheese, and Rabo, oxtail with carrot ginger puree and veal demi-glace.

Dramatic, dark-colored walls outline the deep space with modern light fixtures and private pockets of banquette seating. The back bar, powered by beverage director Niko Hagerty, presents a list of wine and sherry-based cocktails, such as Central Park Carousel with yuzushu (yuzu citrus soaked in premium sake), Moroccan black olive-washed vermouth, raspberry, lime, ginger, and fizzy Cava.

“To my mother, [my] ‘nai,’ Ana María Gonzalez. Your love for cooking has become a passion in my life that I hope to share with the world and honor within myself,” Rodriguez reflects.

Wenwen

Beverage Director – Morgan Robinson at Wenwen’s

Wenwen is a “grown-up” retreat by restaurateur Andy Chuang and chef Eric Sze (886). Dedicated to Sze’s mother, Wen, the residential restaurant brings the comfort and flavors of a Taiwanese household to Greenpoint. Sze duplicates dishes that showed up on his mother’s kitchen table as a kid, like the Numbing Celtuce Salad with Sichuan peppers and lettuce cups – meant for scooping up shrimp floss and fried youtiao.

“This restaurant is based on homesickness,” according to Sze, who has not returned home to the Taipei area since signing the lease two years ago. Eighties disco is the theme to hark back on – even the bathrooms are dressed in disco balls and spinning lights.

While 886 reflects the rowdy Saint Marks Place crowd through sake and soju, Wenwen is the gift package to homesick Taiwanese folks (and fun-loving adults alike) looking to “chase bites of blood sausage with Gold Medal beer” – better yet the Shyboy XL, a Long Island Iced Tea served in a jumbo goblet with four straws and a flaming piece of youtiao atop. Bev-director Morgan Robison helms the heady bar program with Taiwan-ized twists incorporating ingredients, such as Sichuan peppercorns and bird’s eye chiles.

Native liquor licenses and night market toys deck the dining room walls; images of Wen wrap the dinner menu.

Patti Ann’s

Patti Ann’s is a family-friendly restaurant and next-door bakery by chef-owner Greg Baxtrom (Olmsted, Maison Yaki) that combines nostalgic Midwestern meals of his childhood with techniques from his fine-dining days at Alinea and Per Se. The Prospect Heights locale pays homage to Baxtrom’s mother, Patti Ann, a retired elementary school teacher.

Designed to be shared (cough family-style), menu items include Chips and Goop: house-made potato chips and onion dip based on his mother’s recipe, and Cherry Ketchup Glazed Duck Meatloaf, because mama’s meatloaf. There are Peanut Butter Bars for dessert, too.

The bar features cocktails playfully named after grade school memories, beers from Midwestern breweries, new-to-market wines and non-alc pop. For example, Spirit Week with mezcal, plum, aperitivo, hibiscus syrup, and lime, and Parent Teacher Conference with blended Scotch, umeboshi (pickled ume fruits), and soda – served highball-style.

While beverage director Andrew Zerrip designed the drink menu, father Mike Baxtrom (who travels from Chicago to constructs all of his son’s New York restaurants) built the bright, 70-seat dining room, homey bar, and broad chef’s counter.

Bonnie’s

Calvin Eng – Head Chef at Bonnie’s

Bonnie’s is a Williamsburg spot contributing to the evolution of Cantonese food with rice bowls and pots (of Long Island Iced Tea) to share – no joke, it serves eight to ten and consists of every spirit.

Named after his mother, Bonnie, chef Calvin Eng embraces the culture he “once rejected” growing up as a Chinese American kid. “I was born and raised here in Brooklyn, New York and grew up trying to be as American as possible,” he admits in a note. With Bonnie’s, Eng is able to be part of the “new wave” of Chinese American cooks popularizing Cantonese food. “Everything I know about Cantonese food, I learned from her [Bonnie],” he adds.

A top dinner bowl is X.O. Cheung Fun: seared rolled rice noodles with dried scallop-shrimp, “X.O.” sauce, bean sprouts, and chives. The MSG Martini is mandatory – a choice of Grey Goose vodka or Botanist gin, olive brine, Shaoxing “yellow” wine, and MSG (or monosodium glutamate, a flavor enhancer often added to restaurant foods, soups, etc.).

“I can’t wait to share with you,” Eng concludes.

The post 4 NYC Bars Dedicated to Mom, Perfect for Celebrating Mother’s Day appeared first on Chilled Magazine.

Source: Mixology News

Maxim’s “The Hottest 10 Actresses,” superstar Brooke Butler took over the big screen with her role as Candace in A Day to Die.

In the film which hit theaters back on March 4th, Butler starred alongside Bruce Willis, Frank Grillo and Kevin Dillon.

After killing a drug syndicate member while protecting a parolee, Connor Connolly (Kevin Dillion) was granted one day to pay off two million dollars in reparations Tyrone Pettis. Lacking the ample amount of money, Connolly is forced to ask his old military ops crew, led by Brice Mason (Frank Grillo), to help him come up with the it before he loses everyone he loves. Brooke portrays ‘Candace,” Connor’s wife, a tough, independent woman who is kidnapped and held for ransom with her life on the line.

Born in Woodinville, Washington right outside of Seattle, Brooke’s love for performing, acting, and singing stemmed from her youth days. It all started after her parents took her to a performance of “Phantom of the Opera.” At the same time, she also grew up fully immersed in the world of sports, and her love for athletics rivaled that of the performing arts.

When Brooke was 12, she went out for an audition on her own for a stage production of Les Misérables. After booking that audition, she knew she wanted to pursue this as a fulltime career and make audiences feel the same joyous emotions she felt when she first saw “Phantom of the Opera.” She would go on to continue working professionally while in high school. At only 16 years of age, she performed at the Edinburgh Festival Fringe held in Scotland. Brooke credits her desire to continue acting to her high school drama teacher Hjalmer Anderson and her parents Greg and Sunny Butler.

The tug of war between sports and performing eventually led Brooke to the choice between going pro in the National Women’s Soccer League or continuing as an actress. But then at age 19, she had a health scare which entailed the removal of several breast tumors. However, that didn’t slow down the progression of her acting career in Los Angeles. She went on to book roles in television series and feature films including Netflix’s Ozark, FOX’s The Resident, TNT’s Animal Kingdom, ALL CHEERLEADERS DIE, and Night School, to name a few.

When Brooke isn’t busy in front of the camera, or on stage, she can be found hiking, practicing yoga, playing sports, and bungee jumping. Chilled had the pleasure to chat with her and learn more about her lifestyle, her love of wine and tequila, and which drink gets her moonwalking on the dancefloor.

Tell us about the projects you are working on.

My current film, A Day to Die, just released and it’s a blast. I love working on action, shooting guns, doing fight scenes, and enjoyed hanging with the guys as the only girl on that set.

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

I’m somewhat of a busy body. So, if I’m not filming I like to be working on music in my home studio, hiking with my Australian Shepherd Georgie, or fixing up my 100 year-old Spanish style house up in the canyon.

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

I love hole-in-the-wall type Mexican food restaurants. Got that from my Dad. You can feel the heart and soul put into smaller restaurants. But don’t get me wrong, French Laundry is next on my list.

What types of dishes do you typically order?

Sushi anything. From buttery toro to the basic crispy rice spicy tuna. Also, as someone with celiac since I was a kid, the discovery of the gluten free penne at Osteria Mozza has made it a frequented spot for me.

Any favorite bars?

I grew up wakeboarding and dirt biking on a small lake in Idaho called Priest Lake. The local bar, Elkins, serves a Huckleberry Press with 44 North. I remember the day I got to graduate from that after years of virgin huckleberry Daiquiris!

What drinks do you order when out?

My very favorite drink is a Paloma with rosemary. Anything grapefruit and tequila and I’m moonwalking on the dance floor. Shout out to Casamigos!

Do you prepare drinks at home?

At home it’s all wine. I have a collection going. I’m currently a wine member at Sanford Winery in Santa Rita Hills near Santa Barbara. It’s a great area for Pinot Noir. My other favorite wine is Austin Hope. Their cabernet is a go-to for me after a long day.

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

Have we mentioned wine and tequila yet?

Have you ever been a bartender?

I attempted. I definitely need to stick to acting.

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

If Rick Blaine (Humphrey Bogart) was real, I’d love to hit up his Gin Joint in Casablanca while Sam (Dooley Wilson) played the piano.

The post Chillin With Brooke Butler appeared first on Chilled Magazine.

Source: Mixology News

Boutique wine and spirits négociant behind the growing  Guinigi  Italian wine label, 3 Badge Beverage Corporation launches Drink Pink: Rooted Against Breast Cancer program ahead of Mother’s Day. 

To join the fight against this disease, a portion of the proceeds from each bottle of Guinigi Prosecco Rosé sold will be donated to fund breast cancer research, education, screening and treatment.

Guinigi Prosecco Rosé is fruit-forward with notes of apple, white peach, citrus, and wild strawberries balanced with floral notes of peach blossoms. The mouthfeel is refreshing with a high level of acidity cleansing the palate between each new sip. Featuring a blend of glera grapes sourced from Treviso and pinot noir grapes sourced from Friuli Venezia Guilia, Italy, the rosé pairs perfectly with lighter dishes such as a caprese salad, creamy vegetable risotto, fresh seafood, or sushi.

“We know how many mothers, sisters, and daughters are affected by breast cancer,” says August Sebastiani, president and founder of 3 Badge Beverage Corporation. “Through Guinigi, we are donating to the Susan G. Komen Breast Cancer Foundation to help support breast cancer awareness, education and research, which honors our family heritage while paving the way for a better future.”

With ancestors on both sides of the Sebastiani family from Northern Italy, the Drink Pink: Rooted Against Breast Cancer program is influenced by August’s strong connection to the region. Much of Sebastiani’s family still resides near the walled city of Lucca, home to the historic Guinigi Tower. This iconic landmark is known for its oak trees, which sit at the very top of the tower. The inspiration behind the program comes from the belief that people directly and indirectly affected by breast cancer are strong and beautiful, just like the symbolic oak trees.

The program, which runs April 1 – June 30, 2022, invites participants to “Drink Pink” Mother’s Day (May 8th) or any special occasion to help support the cause. Drinkers can share their support on social media by tagging @guinigiwines and using #rootedagainstbreastcancer, #drinkpink, and #guinigiwines.

Il Roseto

Ingredients:

• 1 1/2 oz. Prosecco Rosé D.O.C.
• 2 Fresh Strawberries
• 2 Lemon Slices
• Fresh Mint Leaves

Preparation: Add one strawberry and one lemon slice to the bottom of a glass. Muddle to release juices. Line glass with lemon wheels, strawberry slices, and mint leaves. Fill glass with ice. Top with Prosecco Rosé. Add a sprig of mint to garnish.

Rosé Limonata Frizzante

Ingredients:

• 1 1/2 oz Prosecco Rosé D.O.C.
• 2 1/2 oz Raspberry Lemonade
• 1/2 oz Lavender Simple Syrup
• 1 Egg White
• Dried Lavender Buds
• Lemon Wheel
• Fresh Raspberries

Preparation: Add raspberry lemonade, lavender syrup and egg white to a cocktail shaker half full of ice. Shake vigorously for 10 seconds. Strain with a Hawthorne strainer into a coupe glass and top with Prosecco Rosé. Garnish with a lemon wheel, fresh raspberry, and dried lavender buds.

For more information, please visit https://www.guinigiwines.com/.

The post This Mother’s Day Drink Pink to Support Breast Cancer Research appeared first on Chilled Magazine.

Source: Mixology News

A well-made mezcal’s purity is one to admire and to savor.

It invites you to taste the land and labor behind it, a true experience of the palate. That, alone, is pure magic by itself, especially for your stomach.

Mezcal, for centuries, has fit into both the aperitif and digestif categories. Historically known for its euphoric nature, mezcal has an uncanny ability to lift your spirits and get your appetite going. That said, mezcal is for sipping, not shooting. No matter how long of a day or how great of a meal, you will better reward yourself by sipping on your mezcal, slowly absorbing its magic. Here are 6 mezcals you should try sipping solo.

6 Mezcals you Should Be Sipping

Bozal Mezcal Ensamble

Reliable and refreshing, Bozal Mezcal Ensamble is a top-quality, go-to mezcal. From its sleek and iconic bottle to its pure flavors, this Bozal can please crowds with ease.

Izo Ensamble Mezcal

Made with high-altitude grown wild agave varieties, this mezcal gives you a true expression of Durango’s terroir. It’s exciting to sip, as its full-body and complex flavors will have everyone talking.

Del Maguey Tobalá

If you’d like to take your mezcal experience to new heights (literally,) look no further than Del Maguey’s Tobalá. This bottle is a showstopper, made with the unique agave variety called Tobalá, grown in ultra-high altitudes. The result – an earthy mezcal with seductive tropical undertones.

Real Minero Largo

A true homage to family tradition, Real Minero is a family-owned and operated mezcal distillery producing pure mezcal. Made with the rare Largo agave variety, this particular Real Minero mezcal is alluring, bursting with clean and floral flavors.

Mezcales de Leyenda Oaxaca Espadín

Full of character, Mezcales de Leyenda produces an exquisite line of mezcals, reflecting the biodiversity behind this beloved spirit. Their Espadín is dependable and delicious, with inviting herbal and citrus notes.

Burrito Fiestero Ancestral Line

As the first certified ancestral mezcal from Durango, the limited edition, still strength (no dilution post distillation) spirit line keeps all the flavors and aromas of the agaves. This line includes special mezcals made with rare and unique agave varieties for a very viscous and silky mezcal bottled in a piece of art—hand-painted by local artists with different designs depending on the agave type. *The line is limited production, once they are sold out, they will not produce that agave species again for several years.

The post 6 Mezcals You Should Be Sipping appeared first on Chilled Magazine.

Source: Mixology News

Zing Zang Bloody Mary Mix partners with historic Seelbach Hilton in Louisville, Kentucky to create a one-of-a-kind Bloody Mary experience.

The Seelbach Hilton is equal parts historical landmark and architectural masterpiece. It began as the dream of two Bavarian brothers – Otto and Louis Seelbach – in 1869 when Louis came to Louisville to learn the hotel business. Built in 1905, they spared no expense, importing marbles from all over the world, bronzes from France, hardwoods from the West Indies and Europe, linens from Ireland, and valuable Turkish and Persian Rugs.

As the grandest hotel in Louisville and the center of Kentucky’s bourbon and whiskey country, The Seelbach attracted some of the most famous characters during the roaring ‘20s—including notorious figures like Lucky Luciano, Dutch Schultz, Al Capone, and the “King of Bootleggers” George Remus, a Cincinnati mobster who got rich running whiskey northward during prohibition. Considered a landmark from the “Golden Era,” the Seelbach and its grand ambience inspired F. Scott Fitzgerald to use the hotel as a backdrop for a wedding in his novel, “The Great Gatsby.” Today, the Seelbach sits at the heart of Louisville attractions, sightseeing and nightlife.

“The Seelbach Hilton has such a storied history and is one of the most iconic destinations for the Derby, Kentucky Bourbon, classic cocktails and exemplary cuisine,” says E.G Fishburne, Vice President of Marketing at Zing Zang. “We are excited to add to that rich tradition and showcase Zing Zang’s versatility by offering a new variation of two quintessential cocktails with the Kentucky Mint Mary.”

Combining a classic Bloody Mary with the iconic Mint Julep for the Kentucky Mint Mary the cocktail was created by Tim Laird, creator of the now-famous Oak’s Lily Cocktail for Churchill Downs in 2006, which now rivals the Mint Julep in sales during Derby week. The new cocktail features Zing Zang Bloody Mary Mix, premium Kentucky straight bourbon whiskey, and mint simple syrup.

Creator Tim Laird is an authority on wines and spirits with more than 25 years of experience in the hospitality industry. A connoisseur of fine wines, spirits and champagnes, Laird is also a gourmet chef and master at entertaining. He is well-regarded throughout Louisville and host of Secrets of Bluegrass Chefs. “This drink is well-balanced. The savory flavors of Zing Zang, along with the vanilla and toasty notes of the bourbon, are complemented by a pleasing hint of mint,” says Laird.

The Millionaire’s Row Mary was conceived by Seelbach Hilton Executive Chef Paul Sant for Derby-goers looking to elevate their Kentucky Mint Mary experience, with sumptuous garnishes of an Alaskan king crab leg, U-10 scallop, seared foie gras, hickory smoked bacon and pickled vegetables.

“When I think of a perfect Bloody Mary it must have the right balance of premium spirit, creative garnish and of course, Zing Zang,” said Paul Sant, Executive Chef at the Seelbach Hilton. “In true Seelbach fashion, we have elevated the original Bloody Mary by adding some authentic Kentucky flavor and sophistication with the Kentucky Mint Mary and Millionaire’s Row Mary.”

The Kentucky Mint Mary and Millionaire’s Row Mary will be the first Bloody Marys to be featured at the Seelbach Hilton in recent history and will be available on a special Kentucky Derby menu from Thursday, May 5, to Saturday, May 7.

The Kentucky Mint Mary

Ingredients:

• 1 1/2 oz Old Forester bourbon
• 1/2 oz mint simple syrup*
• 4 oz Zing Zang Bloody Mary Mix

Preparation: Add ingredients to a tall glass with ice, stir and garnish with mint sprigs.

*Mint Simple Syrup

• 1 part sugar
• 1 part water
• 1 part packed fresh mint leaves

Preparation: In a small saucepan, over medium heat, combine the sugar and water. Simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat, add the mint leaves, stir and let the mixture steep for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

Note: Mint Simple Syrup can be purchased where spirits are sold.

The post One of a Kind Bloody Mary Experiences for Derby Day appeared first on Chilled Magazine.

Source: Mixology News

Fantastic cocktails to celebrate Cinco de Mayo!

Lobos 1707 Coa’s Edge

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Pineapple Juice
• 1 oz. Fresh Lime Juice
• 1 oz. Simple Syrup
• 3 Slices of Jalapeño

Preparation: Combine all ingredients into a shaker. Add ice and shake until chilled. Strain into a coupe glass and garnish with a jalapeño slice.

Watermelon Inferno

Ingredients:

• 1 1/2 oz. Lobos 1707 Mezcal
• 3/4 oz. Orange-Flavored Aperitif
• 1/2 oz. Simple Syrup
• 1/2 oz. Lime Juice
• Splash of Club Soda
• 4 Cubes of Watermelon (2”x1”)

Preparation: Set up one small plate with lime juice and one small plate with lime salt, mild chili powder and sea salt seasoning. Salt rim of highball glass and fill with ice. Combine all ingredients except one watermelon cube into a shaker with ice. Shake together until well chilled and then pour over ice into the highball glass. Top with club soda. Add a watermelon cube to garnish.

Blood Moon

Curated special for Taurus Season by ASTRALogist Aliza Kelly, The Blood Moon cocktail is perfect to enjoy during celestial moments during the season such as the upcoming lunar eclipse on May 15, or celebratory occasions like Cinco de Mayo.

Ingredients:

• 1 1/2 oz Astral Tequila Blanco
• 1 1/2 oz Fresh Blood Orange Juice
• 1/2 oz Fresh Lime Juice
• 1 tsp Agave Nectar
• Sparkling Blood Orange Soda to top
•  Dehydrated Blood Orange (for garnish)

Preparation: Combine first four ingredients into a cocktail shaker, add ice, shake and strain into an ice filled glass. Top with sparkling blood orange soda.

Baja Tanga

Created by: Mex 1 Coastline Cantina

Ingredients:

• 1 1/2 oz. 100% Agave Blanco Tequila
• 1 oz. Rosé Wine
• 2 oz. Watermelon Puree
• 3/4 oz. Lime Juice
• 1/2 oz. Agave Nectar

Preparation: Combine all ingredients in a shaker and shake vigorously for 10 seconds. Strain into a new glass with fresh ice and half salted rim and garnish with a watermelon rind. To make watermelon puree, cut the watermelon in half and pull out the watermelon pieces. Put into a blender and quickly blend. Strain out the pulp in a fine-mesh strainer and keep the puree.

The 404 Margarita

Created by The 404 Kitchen

Ingredients:

• 2 oz. Blanco Tequila
• 1/2 oz. Ancho Verde Liqueur
• 1/2 oz. Agave
• 1 oz. Fresh Lime Juice

Preparation: Add all ingredients into a cocktail shaker. Shake until combined, then pour on the rocks. Mix fine salt & tajin for the rim of the glass.

Classic Margarita

Created by Herd Provisions

Ingredients:

• 1 1/2 oz. Blanco Tequila (Lunazul Blanco for Rail Margaritas)
• 1/2 oz. Cointreau
• 3/4 oz. Lime Juice
• 1/4 oz. Simple Syrup

Preparation: Add all ingredients in a cocktail shaker. Once combined, pour over ice, garnish with a lime wedge & salted rim.

Diplomático Victorious Sidecar

Ingredients:

• 1 2/3 oz. Diplomático Reserva Exclusiva
• 1/2 oz. Orange Liqueur
• 2/3 oz. Lime Juice

Preparation: Moisten the rim of a glass with half of a lemon. Dip the rim in sugar. Add ice and all ingredients to a shaker. Shake, strain and pour into the glass.

Mayo Mantuano Julep

Ingredients:

• 1 2/3 oz. Diplomático Mantuano
• 1/2 oz. Sugar Cane Syrup
• 6 Mint Leaves
• Crushed Ice

Preparation: Add fresh mint directly to a tall glass. Softly muddle and incorporate all ingredients. Top off with ice and soda water. Garnish with fresh mint.

El Rio Picante

Created by Maggie Mae Dale

Ingredients:

• 2 oz. Forge and Foundry Rum
• 1 oz. The Perfect Purée Chipotle Sour Blend, Thawed
• 1/2 oz. Pineapple Juice
• 1/2 oz. Lime Juice
• 1/4 oz. Agave
• 1 Full Dropper of Chili Tincture (Slice 6 small/medium Habanero chilis, with seeds, and cover with 150-proof vodka. Let stand in a closed mason jar 24-48 hours, or until desired chili flavor is achieved. Finely strain into a dropper bottle.)

Preparation: Combine Chipotle Sour, lime, pineapple juice, Chili Tincture, and rum in a cocktail shaker. Add ice. Shake 10-15 secs. Strain over fresh ice in a half-rimmed rocks glass rimmed with Chipotle Salt. Garnish with lime slice.

Cinco de Mayo Mijenta Paloma

Ingredients:

• 1 ½ oz. Mikenta Tequila Reposado
• 1 oz. Grapefruit Lavender Syrup
• 1/2 oz. Lime Juice
• 3 oz. Club Soda

Preparation: Shake all ingredients, but the club soda, with plenty of ice. Strain into a highball glass with fresh ice and top with club soda. Garnish with a lavender sprig.

Mango-rita

Created by Shelby Mastro Beverage Director, GlenPharmer Distillery

Ingredients:

• 1 1/2 oz. tequila
• 1 oz. The Perfect Purée Mango Puree, thawed
• 1 oz. Natalie’s Orange Mango Juice
• 3/4 oz. sour mix (lemon, lime, agave)
• 3 slices jalapeño

Preparation: Add all ingredients with ice into shaker. Shake and strain into glass with fresh ice. Garnish with dried spicy mangoes and lava salt fire rim.

Frida Kahlo

Suzy Tweten (IG: @spiritedshaker) Mixologist, Los Angeles

Ingredients:

• 2 oz. blanco tequila
• 1/2 oz. Pomp & Whimsy gin liqueur
• 3/4 oz. The Perfect Purée Prickly Pear puree, thawed
• 1 oz. lime juice
• 1/4 oz. simple syrup

Preparation: Combine all ingredients in a cocktail shaker and shake. Strain and serve in an old-fashioned glass with ice.

Caliente Margarita

[Yield: 6-8 drinks]

Ingredients:

• 6 oz Santo Blanco Tequila
• 2 oz triple sec
• 1 bunch cilantro leaves
• 3 jalapeños (2 for muddling, 1 for garnish)
• 1 lime, cut into wedges
• 2 oz Homemade Sour Mix*

Preparation: Muddle cilantro and two jalapeños in the bottom of a large pitcher. As you are muddling, add tequila and triple sec. Stir the margarita well, adding sour mix as you go. Pour into glasses rimmed with salt and garnish with a lime wedge and jalapeño slice.

*Homemade Sour Mix

Ingredients:

• 1 ½ cups sugar
• 1 cup fresh lemon juice
• 1 cup fresh lime juice

Preparation: Mix sugar with 1 ½ cups of water in a saucepan. Allow to simmer until the sugar dissolves. Remove from heat. Once it has cooled, add the lemon and lime juice and chill it until you are ready to use it.

GUY’S NOTE: Spice it up! Substitute the salt rim with my Rojo Rim by mixing: ½ cup kosher salt, ½ Tbls each of black pepper (fresh ground), smoked paprika and Cajun seasoning, ¼ tsp each of chili powder and cayenne powder.

The post It’s Cinco de Mayo! Celebrate with Cocktails! appeared first on Chilled Magazine.

Source: Mixology News

We’re celebrating Mother’s Day, May 8th with Mozart Liqueur and two beautifully crafted cocktails that would make any mom happy and feel loved.

Chilled 100 Member Nadine Medina, bartender for the Levy Group & Infinity Consulting Resources in Las Vegas created The Secret Garden, her charming concoction for Mother’s Day using Mozart Liqueur.

“This drink is unique with different level of flavors, colors and comfort like a mom would give her child, versatile and consistent with love,” shares Nadine. “My mom always had a garden, and this represents the colors and flowers I would see there. A thing of beauty! There was always something new in her garden and the chocolate cream is the secret to this garden.”

The Secret Garden

Ingredients:

• 1 1/2 oz Mozart Liqueur
• 1 oz Cachaca
• 2 oz “Tropical” Mango Pina Colada*

Preparation: Pour all ingredients in a shaker tin with ice and shake until really cold and for dilution as well. Strain into The Cocktail Cone Vessel* sitting in a holder. The vessel is made by ThecocktailCone.com. Garnish with blue “white chocolate” Cachaca rum and other tinctures. Garnish with edible glitter, basil sugar and dehydrated edible rose petals. *Use the best Tropical Mango Pina Colada @ tropicalpinacolada.com

Courtney Cox, Chilled 100 Member, Chameleon Consulting and bartender in Las Vegas created her Labor of Love cocktail, with hopes of showing mom how much you care by making this amazingly floral and chocolatey riff on the Ramos Fizz. “Chocolate is such a treat any time of year,” says Courtney. “This Mother’s Day though, treat mom with a decadent and floral twist on a Ramos Gin Fizz—it may be a labor-intensive cocktail, but the results are well worth the effort. Kind of like how your mom put in so much labor and love to have you!!”

Labor of Love

Ingredients:

• 1 1/2 oz Mozart chocolate liqueur
• 1/2 oz Earl Grey Tea Infused gin
• 1 oz lavender infused 2:1 rich simple syrup*
• 1 oz heavy cream
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 3 dashes lavender water**
• 1 egg white

Lavender soda water***

Preparation: Start with a cold tin. Put in egg white, lemon, lime, lavender water, gin, and Mozart chocolate liqueur. Dry shake for 5-10 seconds to whip the egg white (or you can cheat and use a cold foam aerator). Add ice and shake to chill cocktail and tins. Strain back into tin, dump ice, and continue to shake, shake, shake for 5 minutes. (The longer the shake the better). Add the cream and shake for 5-10 more seconds. Next take a Collins glass out of the freezer and pour in 1 oz soda water. Pour the cocktail in slowly on top of the soda. Put the cocktail in the fridge or freezer and let it rest for 2 minutes. (This part is key to getting a good head on the cocktail. You can wash your tins and jigger while you wait). Next use a straw and poke a hole through the center of the cocktail and slowly pour up to 1 more ounce of soda in the hole.Spray top with lavender water. Garnish dried lemon wheel with lavender and dark chocolate.

*Lavender syrup: 2:1 sugar to water. Bring to a simmer on stove top to melt sugar. Add 1 tablespoon dried lavender per cup of syrup, stir, and allow to cool. Strain out lavender and bottle.

**Lavender water: steep 1 tablespoon dried lavender with 1 1/2 cup hot water for 4 hours. Strain through coffee filter and pour into atomizer or dropper bottle.

***Lavender soda: add a few drops of the lavender water to seltzer or club soda.

The post Celebrate Mother’s Day with Mozart appeared first on Chilled Magazine.

Source: Mixology News

There’s been a lot of stirring lately about the meaning of Cinco de Mayo and why we celebrate.

We like to celebrate this important day in Mexican history with sophisticated cocktails that celebrate Mexican culture.

The beautifully bottled Kah Tequila is an ultra-premium tequila created to honor Mexican people and their traditions. Check out these 5 elevated cocktails to bring a little class to your Cinco de Mayo.

El Diablo

Credit: Daniel Schwartz

Ingredients:

• 1 3/4 oz KAH Tequila Blanco⁠
• 1/2 oz fresh lime juice⁠
• 1/3 oz crème de cassis liqueur⁠
• 3 oz ginger beer⁠
• Blackberry and lime for garnish⁠

Preparation: In a cocktail shaker, combine KAH® Tequila Blanco, fresh lime juice, and crème de cassis liqueur. Add ice, then shake. Strain into a Collins glass and top with ginger beer. Garnish with blackberry and lime wheel.

Rosita

Credit: Daniel Schwartz

Ingredients:

• 1 3/4 oz KAH Tequila Reposado⁠
• 1 oz Campari⁠
• 1/2 oz dry vermouth⁠
• 1/2 oz sweet vermouth⁠
• 1 dash angostura bitters⁠
• Orange peel for garnish ⁠

Preparation: In a mixing glass, combine ingredients and add ice. Stir until chilled, then straight into a rocks glass over ice. Express orange peel and garnish with orange peel.

Matador

Credit: Daniel Schwartz

Ingredients:

• 1 3/4 oz KAH Tequila Añejo
• 2 oz pineapple juice⁠
• 1 oz fresh lime juice⁠
• Bar spoon of sugar syrup⁠
• Pineapple slices for garnish⁠

Preparation: In a cocktail shaker, combine ingredients and add ice. Shake, then double strain into a rocks glass. Garnish with pineapple slice.

KAHdillac Margarita

Credit: Daniel Schwartz

Ingredients:

• 2 oz KAH Tequila Reposado⁠
• 3/4 oz Cointreau ⁠
• 1 oz fresh lime juice⁠
• 1/4 oz agave syrup⁠
• Float Grand Marnier⁠
• Salt for rim⁠

⁠Preparation: Add KAH Reposado, Cointreau, lime juice, and agave syrup to a cocktail shaker and shake, then strain into a rimmed glass filled with ice. Float Grand Mariner on top and serve.

La Madre Tierra

Credit: Daniel Schwartz

Ingredients:

• 2 oz KAH® Tequila Blanco⁠
• 1/2 oz Sirop J.M. ⁠
• 1 oz Pineapple juice⁠
• 1/2 oz Lime juice⁠
• 1/12 tsp spirulina⁠
• Edible flower for garnish⁠

Preparation: In a cocktail shaker, combine ingredients and fill with ice. Shake until chilled then strain into a coupe. Garnish with an edible flower.

The post 5 Tequila Cocktails to Elevate Your Cinco de Mayo Celebrations appeared first on Chilled Magazine.

Source: Mixology News