Monthly Archives

June 2022

See You at Bar Convent Brooklyn this Tuesday and Wednesday!

By | Mixology News

Bar Convent Brooklyn, happening on Tuesday, June 14, and Wednesday, June 15, at Industry City in Brooklyn, NY.

 

 

Driven by an appreciation and passion for premium and craft spirits, Bar Convent Brooklyn invites bar and beverage pioneers to gather and celebrate the future of liquid culture through education, networking, and generating business opportunities.

 

Bar Convent Brooklyn has carefully curated a list of exhibitors to feature premium craft spirit brands and mixers. Attendees can test out new products from their favorite brands while also meeting industry newcomers. Some of our exhibitors that will be in attendance this year are Au Vodka, Belvedere, Cocktail Kingdom, High West, Lyre’s Spirit Co, William Grant & Sons and more.

 

Bar Convent Brooklyn education sessions offer live demonstrations, keynote addresses, and panel discussions with leading industry experts, allowing attendees to perfect their craft and expand their bar and beverage knowledge. Education sessions will take place over the two days on three different stages. The Main Stage, NEW! Liquid Lounge, and Park Street University offer different presentation styles and settings that provide the perfect learning environment for everyone.

 

To register for this year’s BCB, click here. Use Code Chilled to receive special discount.

 


 

Chilled 100 Spirits Awards GALA: Tuesday June 14th 7-9pm

Join us on Tuesday, June 14, for an opportunity to network and celebrate the Chilled 100 Spirits Awards with our esteemed team of judges announcing this year’s winners of the Bartenders Seal of Approval at our Chilled 100 Spirits Awards Gala. To join in the fun and festivities click here. Space is limited, RSVP soon!

 

The post See You at Bar Convent Brooklyn this Tuesday and Wednesday! appeared first on Chilled Magazine.

Source: Mixology News

Easy Swaps for “Cleaner” Cocktails with Jen Smiley

By | Mixology News

Expert food coach, Jen Smiley is the founder of Wake Up & Read the Labels, a multi-platform brand that encompasses online courses, a new membership community called The Wake Up Jumpstart, and an engaging informative social media presence.

Jen Smiley

She is endlessly passionate about helping others eat clean and having nutritionally sound diets. Her advice? Swap out the nutritionally unsound for clean options. For her, she seeks real ingredients and helps others become total “label detectives.”

 


 

We asked Smiley how bartenders can swap out ingredients to created “cleaner” cocktails. Here’s what she had to say.

 

Tell us first, what are “clean cocktails.” 

Cocktails often use a pre-made mixer, made with such a long list of ingredients. In fact, I ordered a Margarita recently from a high-end restaurant in Aspen, and I happened to see the bottle of Margarita mix the bartender pulled out. Me, a food coach, stopped her in her tracks and said, “hey, can I check out that bottle before you use it?” She, busy managing multiple orders said, “sure, here ya go!” I took a picture and shared it with my followers. Beside the artificial sugars, corn syrups which we know are bad, there were artificial dyes, flavors, and tons of chemicals. Words we cannot even pronounce or pick out in nature. That goes from a “clean drink” to a dirty one quickly. I requested a clean drink instead: 100% agave tequila, simple syrup (asked if she had honey and confirmed she did) so she mixed the honey and warm water to create a simple syrup then some fresh lime juice. That’s it.

 

I’ve done self-studied research on alcohols and found out which ones are naturally gluten-free, do not contain grains (as those lead to inflammation, bloat, puffy eyes, and fingers). Recommendations of potato or grape based vodkas help with inflammation and headaches the next day.  Also, mixers made from real ingredients (lemon, lime, cherry, fresh squeezed juices, fresh fruit, and herbs)

 

Looking at traditional recipes (Margaritas, Mimosa, Martini, gin cocktails) we reach for those made naturally gluten free, pair it with a mixer that comes from real ingredients and BOOM! You have a much better tasting drink that is both easier to digest and doesn’t cause that next-morning headache or joint pain.

 

Can you give bartenders tips to creating clean, healthy, and eco-friendly cocktails? 

1.  Use raw honey and water for simple syrup in every drink that calls for it.

2.  Champagne should always come from a NO-sugar added, low sulfite source.

3.  Read the labels of the mixers you are using and do the research or reach out to Wake
Up! to get the cleaner brands.

4.  Use coconut cream as a swap for any drink that calls for dairy or heavy cream because
“you are what your cow eats,” and most conventional dairy comes from sick cows fed grain diets.

5. Use a bamboo straw ?

 

Why is “clean” drinking important?

It’s important because it’s how drinks were meant to be. Real, no additives, not made with sources that drive up inflammation. Also, it’s important for people to know they can have a good time, relax, and unwind all while still feeling good the next day.

 

How can bartenders encourage “clean” drinking?

They can mark which drinks are naturally gluten free, the source (grain, corn, grape potato, berry) of which the alcohol comes from, and list cocktail ingredients, including mixers.

So, instead of saying “Margarita,” tequila, simple syrup, and lime juice—It should say: 100% agave tequila, simple syrup made with raw honey and water, and fresh squeezed lime juice.

 

Talk to us about reading labels

Labels are deceiving. We are focused on nutrition facts and are missing what matters … the ingredients. When reading the ingredients ask yourself: do you recognize them in nature?  If so, win. If you do not recognize an ingredient, neither does your body.

 

Talk to us a bit about your background

I am born and raised in NOLA and a drink goes with everything here. Growing up in New Orleans, you start drinking young—the legal age of course but you hit the ground running at 21. I was drinking famous hand grenades, Margaritas from bars and Hurricanes but then around age 25, newly married, I noticed my fingers swelling in the morning and belly bloating! What’s happening? I am in my twenties.

I was then woke up to the fact that everything we are eating and consuming is filled with refined grains, inflammatory oils, preservatives and refined sugars—all of which are causing inflammation. Set on a mission to find every clean label—food swaps made with real ingredients our bodies could recognize and after finding clean crackers, pizza, condiments, etc… my inflammation peeled away. I did not have any more heartburn, reflux.  It was amazing!  I started helping others grocery shop and make simple swaps – their bodies, energy, skin, and sleep changed, and they told their friends!!  Results were rolling in, so I developed group coaching then an online course, Clean Eating Academy and now a membership program, Jumpstart to help everyone find clean foods made with real ingredients and learn the labels.

 

The post Easy Swaps for “Cleaner” Cocktails with Jen Smiley appeared first on Chilled Magazine.

Source: Mixology News

Watch Bartender Roberto Bracco Use His Barfly Mixology Gear to Create his Sparkling Bianco Negroni

By | 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.

 

Watch as bartender Roberto Bracco creates his Sparkling Bianco Negroni using his gifted Barfly Mixology Gear by Mercer. Using Choya Umeshu, bitters, and sparkling water, Roberto’s riff on this classic is a creative twist refreshing for hot summer days!

 

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

 


 

Sparkling Bianco Negroni

Ingredients:

  • 1 oz. Tanqueray No. Ten
  • 1 oz. Cinzano Bianco Vermouth
  • 1/2 oz. Luxardo Bitters
  • 1/2 oz. Choya Umeshu
  • 2 dashes Orange Bitters

Preparation: Combine ingredients in a mixing glass. Stir for dilution. Carve out long piece block of ice using Barfly Ice Pick. Strain into tall glass. Top with sparkling water. Garnish with lemon peel.

 

The post Watch Bartender Roberto Bracco Use His Barfly Mixology Gear to Create his Sparkling Bianco Negroni appeared first on Chilled Magazine.

Source: Mixology News

3 Must Mix Classic Vodka Cocktails for Summer

By | Mixology News

Summer is around the corner. Elevate your classic summer cocktails by using award-winning Smoke Lab Vodka.

Smoke Lab Vodka Classic and Aniseed

“SMOKE LAB Vodka is a unique expression of India and our culture that is getting tremendous buzz and winning many impressive awards,” says SMOKE LAB Founder & CEO, Varun Jain. “We encourage bartenders and consumers alike to mix up one of these delicious cocktails or create their own concoction and experience our intriguingly delicious spirit for themselves.”

 


 

Summer Mule

Smoke Lab Mule

Ingredients:

  • 2 parts SMOKE LAB CLASSIC Vodka
  • ¾ part fresh lime juice
  • Ginger beer

Preparation: Combine all ingredients in a mule cup or mason jar filled with ice. Garnish with a mint sprig, orange wedge and cherry.

 

 

Lemon Drop

Lemon Drop Cocktail

Ingredients:

  • 2 parts SMOKE LAB CLASSIC Vodka
  • 1 part fresh lemon juice
  • ½  part lime cordial
  • Lemon spiral (for garnish)

Preparation: Combine the first three ingredients in a shaker with ice. Mix well and strain into an elegant coupe glass. Garnish with a lemon spiral.

 

 

Cosmopolitan

Cosmopolitan Smoke Lab

Ingredients:

  • 1 ½ parts SMOKE LAB CLASSIC Vodka
  • 1 part Cointreau
  • 1 ½ parts cranberry juice
  • ½ part fresh lime juice
  • Orange spiral (for garnish)

Preparation: Combine first four ingredients in a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with an orange peel spiral.

 


 

For more SMOKE LAB Classic and SMOKE LAB Aniseed Vodka cocktail recipes, visit  smokelabofficial.com/cocktails

 

Stay connected with SMOKE LAB VODKA:

https://www.facebook.com/smokelabofficial

https://www.instagram.com/smokelab.usa/

https://www.linkedin.com/company/smoke-lab/

 

The post 3 Must Mix Classic Vodka Cocktails for Summer appeared first on Chilled Magazine.

Source: Mixology News

Sense of Paradise: Using Local Ingredients with Bar Manager Mari Howe

By | Mixology News

With miles of breathtaking beaches, enormous volcanoes, lush rainforests, and barren deserts, Hawaii encapsulates every form of beauty mother nature has to offer.

 

Along with its spectacular sunsets and whale watching, the second largest Hawaiian island, Maui, is famous for its farm-to-table cuisine. One of the island’s hotspot villages, Lahaina (luh·hai·nuh), is home to Pacific’o On The Beach, a restaurant that offers guests the purest taste of Hawaii.

 

Unparalleled beach views of Lahaina and relaxed culinary sophistication have made Pacific’o the pinnacle of Maui farm-to-table dining for nearly thirty years. Now, under the creative direction of original partner Louis Coulombe and Michele and Qiana Di Bari, a refreshed and revitalized Pacific’o on the Beach has emerged.

 

This new vision of Pacific’o is a place where every day is a special occasion to be celebrated. And with the visionary culinary leadership of Chef Isaac Bancaco, seasonal contemporary dishes are reinterpreted and inspired by hyper-local ingredients, a friendly aloha crew, creative bar program, and dynamic wine program with the best view in town.

 

Pacific’o one-of-a-kind beverage program uses ingredients from O’o Farm, which has been the restaurant’s very own for two decades now. The menu’s inspiration comes directly from the beauty and resources provided by Maui. Some of the unique flavors present in the selections include macadamia nut orgeat, liliko’i (passionfruit), and farm fresh lemongrass.

 

“With over 20 years of bartending experience myself, I’ve learned people drink with their eyes first, so we work to create beautiful cocktails that are pleasing to all the senses. Our menu consists of seasonal beverages and modern “Hawaiian” twists on classics such as the Old Fashioned, Paloma and Mai Tai,” says Mari Howe, Bar Manager at Pacific’o.

 

The drink menu’s cultural reach extends beyond that of Hawaii’s as well. “Some of the beverages I create also have Japanese influence as that’s where my grandmother is from. When I first visited Japan, I was immediately inspired by their attention to detail and the creative presentation of food and drinks. That’s something I’ve tried to bring to Pacific’o,” Howe explained.

 

The relationship between Pacific’o and its surrounding community is sublime thanks to localized sourcing. As local farmers are benefited from a business standpoint, in turn, guests are able to eat comfortably knowing their food is fresh as can be.

 


 

Chilled asked Bar Manager about mixing with local ingredients and why its important.

 

Talk to us about the local flavor profile/inspiration of the area.

Our cocktails use local ingredients and flavors such as macadamia nut orgeat, liliko’i (passionfruit) and farm fresh lemongrass to name a few.  Many of the syrups we use are house made with ingredients sourced locally.

 

What should bartenders know about using fresh local ingredients?

It can keep you on your toes as what’s available one season may not be accessible during the next, but that’s also what makes it exciting. Having a program that utilizes fresh ingredients is a labor of love that requires a lot of time and dedication by your entire bar team. Sometimes we do also source from other local companies. For example, we get our macadamia nut orgeat from Sugarcane Dane (a local Maui company). We love to support other local businesses and making orgeat can be very labor intensive. It feels like a win-win when we support friends that make a quality product and can also save our bar staff a few hours of precious prep time.

 

What are the benefits?

Using local ingredients is a great way to support the community. It benefits our local farmers and our guests as many enjoy knowing they are consuming fresh ingredients. It helps build relationships with the community and visitors as you’re able to tell the story behind the creation and how it came to be – connecting guests to such a special place.

 

What else should bartenders know?

When making syrups from fresh juice, it helps to always strain your juices as I’ve found it prolongs the life of the syrups. When using a juicer, a nut bag can come in handy to strain the pulp and get the most out of your fruits – this works particularly well for ginger and pineapple. People oftentimes throw away the pulp, but you will be surprised how much more juice you can get when you squeeze it through a nut bag!

 

 

Mari’s TIPS for creating a menu using local ingredients:

  1. When creating a menu from local farm ingredients, sometimes you must let the farm come to you. We often wait to see what is growing in abundance on the island, then we create a cocktail to utilize what we have. Our Farm Fresh cocktail changes weekly, and sometimes daily depending on what’s growing. For our house cocktails, we try to utilize ingredients that are available year-round.
  2. You will be surprised at the versatility and different flavor profiles you can get from a single fruit such as the pineapple. We use it in a variety of ways from tropical drinks like Mafia’s Vacation to spirit forward drinks like the Maui Gold Fashioned.
  3. Make friends with you neighbors.
  4. Create a calendar for seasonal fruit in your area. This will help you plan your menu ahead of time and allows space to get creative with the recipes, names, etc.
  5. To ensure your citrus stays fresh, make lemonade so it doesn’t get over two days old

 


 

The  Butterfly Effect

The Butterfly Effect Cocktail

An original recipe made with Lemongrass sourced from Pacific’o’s O’o Farm.

Ingredients:

  • 1 1/2 oz Suntory Roku Japanese Gin
  • 1/2 oz lemongrass syrup (sourced from O’o Farm)
  • 1/2 oz fresh ginger syrup
  • 3/4 oz fresh lemon juice
  • 1/4 oz St. Germaine Elderflower Liqueur
  • Butterfly Pea Tea infused with jasmine to float

Preparation: Combine all ingredients, except for the butterfly jasmine tea. Shake and strain over ice into a Collins glass. Top with pebble ice and add a float of butterfly jasmine tea. Garnish with fresh lemongrass and candied ginger.

 

 

The  Pua Loma

Pua Loma Cocktail

Hawaiian variation of a Paloma; “Pua” means “flower” in Hawaiian.

Ingredients:

  • 1 1/2 oz Corazon Blanco Tequila
  • 3/4 oz fresh pineapple syrup
  • 1/2 oz Giffard Pamplemousse Rosé
  • 3/4 oz fresh lime juice
  • Soda to top

Preparation: Combine all ingredients, except soda, and shake in a mixing tin. Add a splash of soda and pour into a Collins glass. Garnish with a fresh slice of ruby red grapefruit and a Pua (flower).

 

 

Butterfly Mocktail

Butterfly Mocktail

Ingredients:

  • 3/4 oz macadamia nut orgeat
  • 3/4 oz pineapple-lilikoi syrup
  • 1/2 oz fresh squeezed lime juice
  • A float of butterfly jasmine tea

Preparation: Add all the ingredients to a glass and add filtered or sparkling water (whichever you prefer). Top with butterfly jasmine tea. Garnish with fresh edible flowers and a pineapple frond.

 

The post Sense of Paradise: Using Local Ingredients with Bar Manager Mari Howe appeared first on Chilled Magazine.

Source: Mixology News

Easy Swaps for “Cleaner” Cocktails with Dr. Jen Smiley

By | Mixology News

Expert food coach, Jen Smiley is the founder of Wake Up & Read the Labels, a multi-platform brand that encompasses online courses, a new membership community called The Wake Up Jumpstart, and an engaging informative social media presence.

Jen Smiley

She is endlessly passionate about helping others eat clean and having nutritionally sound diets. Her advice? Swap out the nutritionally unsound for clean options. For her, she seeks real ingredients and helps others become total “label detectives.”

 

We asked Dr. Smiley how bartenders can swap out ingredients to created “cleaner” cocktails. Here’s what she had to say.

 

Tell us first, what are “clean cocktails.”

Cocktails often use a pre-made mixer, made with such a long list of ingredients. In fact, I ordered a Margarita recently from a high-end restaurant in Aspen, and I happened to see the bottle of Margarita mix the bartender pulled out. Me, a food coach, stopped her in her tracks and said, “hey, can I check out that bottle before you use it?” She, busy managing multiple orders said, “sure, here ya go!” I took a picture and shared it with my followers. Beside the artificial sugars, corn syrups which we know are bad, there were artificial dyes, flavors, and tons of chemicals. Words we cannot even pronounce or pick out in nature. That goes from a “clean drink” to a dirty one quickly. I requested a clean drink instead: 100% agave tequila, simple syrup (asked if she had honey and confirmed she did) so she mixed the honey and warm water to create a simple syrup then some fresh lime juice. That’s it.

I’ve done self-studied research on alcohols and found out which ones are naturally gluten-free, do not contain grains (as those lead to inflammation, bloat, puffy eyes, and fingers). Recommendations of potato or grape based vodkas help with inflammation and headaches the next day.  Also, mixers made from real ingredients (lemon, lime, cherry, fresh squeezed juices, fresh fruit, and herbs)

Looking at traditional recipes (Margaritas, Mimosa, Martini, gin cocktails) we reach for those made naturally gluten free, pair it with a mixer that comes from real ingredients and BOOM! You have a much better tasting drink that is both easier to digest and doesn’t cause that next-morning headache or joint pain.

 


 

Can you give bartenders tips to creating clean, healthy, and eco-friendly cocktails?

1.  Use raw honey and water for simple syrup in every drink that calls for it.

2.  Champagne should always come from a NO-sugar added, low sulfite source.

3.  Read the labels of the mixers you are using and do the research or reach out to Wake
Up! to get the cleaner brands.

4.  Use coconut cream as a swap for any drink that calls for dairy or heavy cream because
“you are what your cow eats,” and most conventional dairy comes from sick cows fed grain diets.

5. Use a bamboo straw 🙂

 

Why is “clean” drinking important?

It’s important because it’s how drinks were meant to be. Real, no additives, not made with sources that drive up inflammation. Also, it’s important for people to know they can have a good time, relax, and unwind all while still feeling good the next day.

 

How can bartenders encourage “clean” drinking?

They can mark which drinks are naturally gluten free, the source (grain, corn, grape potato, berry) of which the alcohol comes from, and list cocktail ingredients, including mixers.

So, instead of saying “Margarita,” tequila, simple syrup, and lime juice—It should say: 100% agave tequila, simple syrup made with raw honey and water, and fresh squeezed lime juice.

 

Talk to us about reading labels

Labels are deceiving. We are focused on nutrition facts and are missing what matters … the ingredients. When reading the ingredients ask yourself: do you recognize them in nature?  If so, win. If you do not recognize an ingredient, neither does your body.

 

Talk to us a bit about your background

I am born and raised in NOLA and a drink goes with everything here. Growing up in New Orleans, you start drinking young—the legal age of course but you hit the ground running at 21. I was drinking famous hand grenades, Margaritas from bars and Hurricanes but then around age 25, newly married, I noticed my fingers swelling in the morning and belly bloating! What’s happening? I am in my twenties.

I was then woke up to the fact that everything we are eating and consuming is filled with refined grains, inflammatory oils, preservatives and refined sugars—all of which are causing inflammation. Set on a mission to find every clean label—food swaps made with real ingredients our bodies could recognize and after finding clean crackers, pizza, condiments, etc… my inflammation peeled away. I did not have any more heartburn, reflux.  It was amazing!  I started helping others grocery shop and make simple swaps – their bodies, energy, skin, and sleep changed, and they told their friends!!  Results were rolling in, so I developed group coaching then an online course, Clean Eating Academy and now a membership program, Jumpstart to help everyone find clean foods made with real ingredients and learn the labels.

 

The post Easy Swaps for “Cleaner” Cocktails with Dr. Jen Smiley appeared first on Chilled Magazine.

Source: Mixology News

Out & Open with Pride, Absolut Vodka Supports LGBTQ-Owned Bars and Restaurants

By | Mixology News

Continuing its 40+ years of support for the LGBTQ community, Absolut unveils ‘Out & Open

Paying homage to LGBTQ bars and restaurants and the many ways these spaces serve the community.

 

Tapping into influential voices such as actor and comedian Bowen Yang to highlight and bring awareness to LGBTQ owned businesses.

 

“Absolut is a brand born to mix and that extends to our ethos of being open to all genders, sexual orientations, ethnicities, backgrounds and more. The Absolut Out & Open platform conveys our more than forty years of allyship and ongoing support of LGBTQ bars and restaurants, as we understand the poignant role these spaces play within the community,” says Pam Forbus, SVP, Chief Marketing Officer, Pernod Ricard North America. “Our goal with Out & Open is to bring attention to these critical LGBTQ spaces, leveraging powerful voices within the community like Bowen Yang to illustrate how important it is that they remain open for the future generation to safely gather and celebrate.”

 

To highlight the importance of protecting the future of LGBTQ bars and restaurants, Absolut is partnering with the National LGBT Chamber of Commerce (NGLCC) to make the organization’s training programs around succession planning more accessible to LGBTQ business owners.

 

LGBTQ business owners can register on the NGLCC website on a first-come-first-serve basis (Out & Open Succession Planning Registration Form – Formstack) to learn how they can protect the future of their business so they can continue to provide a safe, joyful space to their communities.

 

“Absolut has been a trailblazer for inclusion and representation in advertising and in the hospitality industry for decades,” says Justin Nelson, Co-Founder and President, National LGBT Chamber of Commerce.  “Now, by partnering with the National LGBT Chamber of Commerce on the Out & Open campaign, together we will make sure LGBTQ bars and restaurants have unprecedented access to educational resources to keep creating jobs and to keep their doors open to welcome LGBTQ customers and allies for years to come. We look forward to partnering to ensure the success of America’s LGBTQ business owners with our friends at Absolut.”

 

The post Out & Open with Pride, Absolut Vodka Supports LGBTQ-Owned Bars and Restaurants appeared first on Chilled Magazine.

Source: Mixology News

Watch Global Cocktail Ambassador Luke Barr for NEFT Vodka Chat with Chilled’s Jeff Greif

By | Mixology News

 

Chilled Media publishing director Jeff Greif chats with NEFT Vodka’s global mixologist and brand ambassador Luke Barr about his background in bartending and the spirits industry and how he came to work with artisanal vodka brand NEFT.

The post Watch Global Cocktail Ambassador Luke Barr for NEFT Vodka Chat with Chilled’s Jeff Greif appeared first on Chilled Magazine.

Source: Mixology News

Watch Chilled’s Jeff Greif Chat with Neft Vodka Global Cocktail Ambassador Luke Barr

By | Mixology News

Chilled Media publishing director Jeff Greif chats with NEFT Vodka’s global mixologist and brand ambassador Luke Barr chats about his background in bartending and the spirits industry and how he came to work with artisanal vodka brand NEFT.

The post Watch Chilled’s Jeff Greif Chat with Neft Vodka Global Cocktail Ambassador Luke Barr appeared first on Chilled Magazine.

Source: Mixology News

Happy National Moonshine Day! Celebrate with Ole Smoky’s Shine Fest!

By | Mixology News

Happy National Moonshine Day! June 2, 2022.

ole smoky distillery

Hooch, hoop, shiney, skullpop, and white lightning are a few other monikers for it, but it is most widely known as moonshine—a word that denotes an undertaking done at night, which in fact was how moonshiners evaded law enforcement.

 

Ole Smoky Moonshine co-founder Joe Baker, using a century-old family recipe that he fine-tuned, launched the brand in 2010, shortly after Tennessee made distilling moonshine legal in 2009. As the first legal moonshine in East Tennessee, the brand has grown exponentially in the past 12 years. The company now employs more than 800 people, makes a wide range of moonshines and whiskeys in four distillery locations across the state, and hosted more than 5.7 million visitors in 2021 alone.

 

“Moonshine is a spirit with rich American history, and National Moonshine Day is a way for Ole Smoky to celebrate that legacy and share it with the world. It’s time we brought this holiday of ‘history in a jar’ to life for everyone to enjoy,” says Baker.

 

Ole Smoky is the bestselling moonshine brand in the United States, and as such has much to celebrate on June 2, National Moonshine Day.

 

“The Ole Smoky team will be out in full force to bring National Moonshine Day to life at bars and restaurants, our distillery locations, and retail accounts throughout the country,” says Robert Hall, CEO, Ole Smoky Distillery. “We want everyone to celebrate this special day that’s a nod to our rich history.”

 


 

Blackberry Moonshiner

blackberry moonshiner

Ingredients:

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

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

 


 

Celebrate National Moonshine Day with Ole Smoky Shine Fest:

 

The most notable celebration will be Ole Smoky’s Shine Fest hosted at their Nashville Distillery, 6th & Peabody. Ole Smoky has been featuring live music at its distilleries since it opened the doors to its flagship location in Gatlinburg and continues that tradition by kicking off Shine Fest; where guests can expect, “A full afternoon of entertainment that will feature artists we’ve built close relationships with over the years as well as some newer performers within the bluegrass and country genres,” said Hall. Musicians such as Levi Hummon and the Grammy-nominated Po’ Ramblin’ Boys will perform on 6th & Peabody’s outdoor stage. There will be delicious, local food and an exclusive National Moonshine Day cocktail to bring an extra tasty and refreshing Ole Smoky spin to the festivities. Shine Fest is June 2 at 6th & Peabody, 423 6th Ave S, Nashville, from 3 p.m. to 11 p.m.

 

Fans can visit nationalmoonshineday.olesmoky.com to enter for a chance to win a Grand Prize Trip to Tennessee for a Moonshine & Music Adventure, featuring roundtrip airfare for four, 3-night accommodations, a private VIP Moonshine Experience at 6th & Peabody. First prize winners will take home the Ole Smoky Porch Party Bundle, a complete kit to throw your own neighborhood party with Ole Smoky products, yard games, branded patio furniture and plenty of Shine Merch for the neighbors like Ole Smoky t-shirts and hats. Second Prize winners will receive Shine Merch, including custom Ole Smoky National Moonshine Day t-shirts. The website also features a C’mon & Celebrate National Moonshine Day Curated Playlist along with cocktail recipes to help fans celebrate National Moonshine Day at home.

 

The post Happy National Moonshine Day! Celebrate with Ole Smoky’s Shine Fest! appeared first on Chilled Magazine.

Source: Mixology News