Virginia’s wine scene is seriously cool, and a fun road trip away from D.C. or the Tri-State.

Rather than hopping on a flight to the famed Napa or Willamette Valley, why not explore the incredible wineries of Virginia?

From award-winning tasting rooms to high-elevation vineyard sites (with incredible views to match,) there’s so much to love about Virginia wine country. You can sip wine, eat great, and even go on a hike or two in the gorgeous Blue Ridge Mountains. Or you can just stick to the food and wine. The choice is yours.

Let’s cut to the chase. Here are 5 wineries you must visit on your next Virginia wine country trip!

Ankida Ridge Vineyards

Perched 1800 feet up in the Blue Ridge Mountains is the wondrous Ankida Ridge. This family-run winery began with the Vrooman family’s curiosity to plant Pinot Noir on their retirement home property. Many thought that was an impossible task. It ended up being the birth of one of Virginia’s most esteemed wineries.

Ankida Ridge grows Pinot and Chardonnay, along with some Gamay. Ancient soils, fabulous exposures, and astonishing altitudes make these wines something to talk about. They’re fresh and exciting, reminiscent of the grapes’ French homeland in Burgundy. It’s no wonder many call Ankida Ridge Virginia’s ‘little Burgundy.’

You’ll understand this once you visit this winery and taste their ethereal wines. I will mention that visiting Ankida Ridge requires an adventure deep up into the Blue Ridge Mountains. The stunning views you’ll see along the way and when you arrive (as well as the glorious wine) makes the journey all worth it.

Barboursville Vineyards

With Virginia roots and an Italian legacy, Barboursville Vineyards is a one-of-a-kind winery. The estate itself existed since the 18th century, owned by Thomas Jefferson’s friend and neighbor James Barbour. Both gentlemen dreamed of their estates producing vigorous grapevines, but they never found much success. Everything changed when Giovanni Zonin, an Italian from the Veneto, came along with unwavering ambition and bought the Barboursville property in 1976.

The Italian Zonin family did what the world thought impossible at Barboursville – they transformed the estate into an impressive winery and vineyard. Today, Barboursville grows Italian varietals, like Nebbiolo which they use to make their award-winning Octagon wines. I should mention that this wine (and all their wines) are made by a Piedmontese man himself – Luca Paschina.

Barboursville also cultivates other Italian grapes as well as French varietals, like the Virginia-loving Cabernet Franc. You can sip most of their wines in the winery’s beautiful library tasting room, overlooking gorgeous, sprawling vineyards.

And, what’s an Italian winery without great food to match? Don’t forget to treat yourself by making a reservation at Palladio, Barboursville’s fine-dining Italian restaurant.

Early Mountain Vineyards

If you want a winery with the whole package, look no further than Early Mountain Vineyards. It has Napa vibes, Michelin-level food, and remarkable Virginia wines. Did I mention that Early Mountain was awarded ‘Best Tasting Room in America’ in 2016 by USA Today?

Early Mountain Vineyards is an easy, breezy, and beautiful drive just 40 minutes North of Charlottesville. Once you enter the tasting room, you’ll immediately understand why it’s award-winning. It’s spacious with a mix of new and old-world charm that only gets better once you step outside to Early Mountain’s patio to take in the view of the vines.

The wines, expertly crafted by head winemaker Ben Jordan, are an exciting expression of what Virginia has to offer. Make sure you have fun and choose a flight that catches your eye. What’s super cool about Early Mountain is that their flights showcase both their wines and other Virginia wines too. From Michael Shaps wines to Ben Jordan’s eccentric wine project Lightwell Survey, you’ll be able to explore the most exciting aspects of Virginia wine, right in Early Mountain’s tasting room.

And, make sure you come hungry to Early Mountain too. Their menu, curated by Chef Tim Moore, is to die for. Even if you just order a baguette with butter and a small plate, you’ll be in heaven with every sip and bite you take.

Blenheim Vineyards

Click here for a full virtual tour!

Down windy country roads south of Charlottesville, you will find Blenheim Vineyards. Now, this winery is more than just Dave Matthew’s winery (yes, we’re talking about THE Dave Matthews of the Dave Matthews band.) Blenheim rests on a historic estate that’s had a story to tell for the past 3 centuries. It’s a place that Jefferson and his wife Martha ventured often, to stare at what Jefferson called ‘the sea view.’

Now, we don’t really know exactly what Jefferson meant by ‘sea view.’ But, Blenheim’s beautiful 32-acre estate, boasting an endless sea of vines is a pretty striking view to me. Approaching the property, Blenheim does seem pretty unassuming. But, once you greet the vineyards and the winery’s magnificent tasting room, which looks like a magical mountain chalet, you’ll know that Blenheim is something special.

Kirsty Harmon leads the way in the cellar, crafting an impressive selection of wines, mostly from French varietals. You can sip them in their airy tasting room, or enjoy the great outdoors when the weather can accommodate. Blenheim has a spacious outdoor patio, making it a great destination for larger wine tasting groups.

Afton Mountain Vineyards

Views, views, views! That is Afton Mountain Vineyards, with a glass of delicious wine in hand of course.

Just South of 64, Afton Mountain Vineyards rests on the eastern side of Afton Mountain, with vines planted around 1000 feet up. Once you venture up to this cozy family-run winery, you’ll be overwhelmed by the 360 views of the breathtaking Blue Ridge Mountain range.

What is super fun about Afton Mountain Vineyards is their variety of vines. This winery grows 11 unique grape varieties, from Gewurztraminer to Albariño to even Tannat. This makes visiting their tasting room an exciting adventure for your palate.

Thinking of heading to Virginia for your next wine trip? If so, don’t forget to add these 5 wineries to your itinerary. You won’t regret it!

The post 5 Wineries to Visit in Virginia appeared first on Chilled Magazine.

Source: Mixology News

Cinzano Prosecco is made for every day sipping or crafting cocktails, like the ever-popular Aperol Spritz and Negroni Sbagliato.

There are a few things to consider when mixing cocktails with Prosecco, most importantly, not all Prosecco are made alike, and they aren’t interchangeable. According to Campari National Brand Ambassador, Anne-Louise Marquis, bartenders should taste Prosecco before mixing with it.

“Some Proseccos have more residual sugars than others which will affect the balance of your cocktail,” explains Anne-Louise. “I like Cinzano because it is crisp and dry, making it ideal to mix with.”

We asked Lauren for additional tips when it comes to mixing with Cinzano.

What should bartenders know about mixing with prosecco?

There are a few things to consider when mixing cocktails with prosecco:

Not all Proseccos are made alike, and they aren’t interchangeable. Taste your Prosecco before mixing with it. Some have more residual sugars than others which will affect the balance of your cocktail. I like Cinzano because it is crisp and dry, making it ideal to mix with.

Prosecco is ephemeral- if you aren’t pouring the whole bottle at once the bubbles will die sooner than you want them to. Keep a stopper handy to help preserve them between orders.

Prosecco is best served cold. Since you aren’t going to shake the Prosecco in your cocktail, it’s best to have it chilled and ready before service. Don’t mix with room temp Prosecco even if you are making a drink on ice.

Prosecco has a low density, which means that if you add it to the glass first, all the other ingredients will “fall through” it and mix naturally. We are used to “topping” a drink with bubbles, but it’s better to pour the bubbles first and then add the other ingredients second. This ensures a well-mixed drink without needing to stir. We see this with the Aperol Spritz, so I teach people to pour the Prosecco first, then the Aperol, so the drink has a consistent beautiful orange color.

Give us a brief history/summary about mixing with Cinzano in cocktails.

Cinzano is a classic Italian Prosecco delicious on its own and great in a cocktail. Probably not surprisingly, the two most famous cocktails made with Prosecco both come from the Veneto, the same region where the sparkling wine is made.

1. The Aperol Spritz was popularized in the 1950’s and is now both the iconic cocktail of Venice, and the #1 cocktail in Italy.
2. The Bellini was first made in 1948 by Giuseppe Cipriani, founder and bartender of the legendary Harry’s Bar in Venice.

Both these drinks are classics. They will be mainstays on menus for a long time to come, as well serve as inspiration for new creative variations.

What are some creative cocktails bartenders are making with Cinzano?

While the Aperol Spritz will always be queen, we are seeing some new creative takes on “spritz” style drinks that are perfect with Cinzano.  I also love the Negroni Sbagliato, a Negroni variation with equal parts Campari, Sweet Vermouth, and Prosecco. Served on ice in a tall glass or wine glass, it is always a delight to give to a Negroni lover looking for something a little more effervescent. I also love creative Bellini variations, like using mango or passion fruit puree and Prosecco for a tropical twist on the classic brunch cocktail.

Tell us what bartenders need to know about Cinzano to suggest with expertise.

There are two key things to know about Cinzano Prosecco:

1. Cinzano Prosecco is a high-quality DOC sparkling wine for everyday enjoyment on its own or in cocktails like the Aperol Spritz and Negroni Sbagliato.
2. Cinzano Prosecco is made from Glera, Pinot Bianco, and Chardonnay grapes, harvested in September in the Veneto region of Italy.

The post Tips to Mixing with Prosecco with Anne-Louise Marquis, Campari National Brand Ambassador appeared first on Chilled Magazine.

Source: Mixology News

Taking the place of the former Drexler’s space in the East Village of New York City is Wiggle Room, a new hotspot for New Yorkers who enjoy music, dancing, tasteful design, delicious drinks, and a great time.

Wiggle Room’s space is located at 9 Avenue A and features two floors. Soft shapes and fluid lines are a focal point throughout the entire space, but each floor brings an entirely different experience. Upstairs, subtle hues and textured fixtures sourced from around the world create a sleek yet intimate environment for cocktails and conversation. Downstairs is all about getting rowdy and letting loose, with a disco ball, playful neons, and ‘melting’ Tom Dixon light fixtures.

The first floor offers a weekly rotation of noteworthy and up-and-coming DJs curated by Another Agency. The genres typically played are funk, disco, soul, and house. In the event where one’s downstairs energy dwindles, a few steps upstairs tones things down, leaving some room for audible interaction and world-class cocktail sipping.

Speaking of concoctions, the beverage program at Wiggle Room is intended to be playful, yet approachable; colorful, yet recognizable. Those are the characteristics that Will Krepop, the GM and Beverage Director (formerly of Cote), had in mind when crafting the menu. Mimicking the environment, the drinks are clean and free of garnish yet pack a flavorful punch.

Every aspect of the modern space has been thoroughly planned out and deliberate. The drink menu is no exception; All glassware adopts playful, organic shapes. Color comes into play with peony-tinted rocks glasses, cherry blossom vermouth in the Wiggle ‘Tini, and light pastel green imparted by Midori in the Tennis Club Colada.

Fulfilling the New York Espresso Martini trend, Wiggle Room’s version is nitrogen charged, and served on draft for a silky-smooth mouthfeel. It’s one of three innovative cocktails on tap, along with playful spins on classics created by Krepop. Another drink on tap is the Dog Balloon Animal made with gin, rhubarb, pepperberry, vanilla, cocchi rosa vermouth and tonic.

We asked Krepop to offer advice to bartenders hoping to create a successful beverage program. “Empathy, patience, and the ability to multitask,” he lists as necessary skills to running a successful bar. “So much of what makes a bartender great comes down to personality and has very little to do with the drink actually being made.”

And wrapping up with some important general things to consider, he went on “My advice is that you intend for this to be your career, treat it as such. Set up a savings account. Make sure you have health insurance. Make sure you’re taking care of yourself, especially when you’re finishing work late at night.”

The post DJ’s, Disco, and Drinks on Tap at NYC’s Wiggle Room appeared first on Chilled Magazine.

Source: Mixology News

Just in time for National Tequila Day our Drink of the Week is Santiago created by Oscar Gil using Mijenta Reposado, sherry, and a few dashes of orange bitters.

Beautifully balanced in its simplicity, the drink is a classic way to celebrate one of our nation’s favorite spirited days.

SANTIAGO 

by Oscar Gil  

ingredients:

• 2 oz. Mijenta Reposado
• 1/2 oz. Pedro Ximenez Sherry
• 3 dashes orange bitters

Preparation: Stir all the ingredients and strain into an Old-Fashioned glass. Garnish with an orange peel.

The post Santiago appeared first on Chilled Magazine.

Source: Mixology News

The inspiration for Canteen stems from a demand for more premium beverage options made with strictly high-quality spirits.

The team at Canteen saw an open door for a product that not only incorporated real vodka but also possessed a rich, bold flavor that didn’t come at the expense of quality ingredients.

The Canteen portfolio includes Vodka Soda, a vodka-based canned cocktail, Cantina, a tequila-based canned cocktail, and Gin Spritz, a gin-based canned cocktail. Each line contains a variety of delicious flavor combos, including Watermelon and Cucumber Mint Vodka Soda, Ranch Water and Grapefruit Paloma Tequila Soda, and Blossom and Citrus Gin Spritz.

These expressions are made with an impressive but simple list of quality and real ingredients making Canteen the better-for-you choice. We spoke with the team at Canteen about entering the RTD space.

Talk to us about Canteen RTDs.

CANTEEN Spirits is an Austin-based, RTD beverage brand specializing in refreshing, low-calorie, spirits-based canned cocktails. All our offerings are crafted from premium spirits with natural flavors, making each can of CANTEEN low in carbs, sugar, and sodium, as well as gluten-free, non-GMO, and vegan.

What inspired entry into the RTD category?

Creating an RTD beverage was always on our mind, and at the time of CANTEEN Spirits’ conception, we knew that there was a need for a more premium beverage made with high-quality spirits. We saw an opportunity to add to the category with a product that not only incorporated real vodka, but also delivered rich, bold flavor that didn’t come at the expense of quality ingredients.

Talk to us a bit about the different expressions.

Our current portfolio comprises CANTEEN, a vodka-based canned cocktail, CANTINA, a tequila-based canned cocktail, and CANTEEN Gin Spritz, a gin-based canned cocktail. Each line contains a variety of delicious flavors, including Watermelon and Cucumber Mint Vodka Soda, Ranch Water and Grapefruit Paloma Tequila Soda, and Blossom and Citrus Gin Spritz – among many others. Our expressions are made with an impressive list of healthy alternatives in their ingredients and approach, making CANTEEN the better-for-you choice when reaching for an RTD canned cocktail.

Now that this category is popular on-premise, what should bartenders know about RTDs?

Canned RTDs, CANTEEN Spirits for example, are both fun and flavor-packed, giving bartenders the chance to put a contemporary spin on the classics, like a Moscow Mule. Because they contain several ingredients in just one can, RTDs can be used as a sustainable alternative to creating cocktails while reducing waste in the process.

What should bartenders know about Canteen RTD’s?

One of the most notable points of differentiation between CANTEEN and other RTD brands within the space pertains to the canned cocktails’ flavor profiles and ingredients. All of CANTEEN’s offerings are delicious and refreshing, coupled with the fact that they are ultimately the better-for-you option.

Where do you see the category headed in the future?

We believe there will continue to be a high demand for RTDs in the future as more folks are leaning towards convenient, on-the-go, low-ABV options. We also feel that consumers are no longer settling for artificial additives, and are craving quality products, refreshing taste profiles, and portability. Along with CANTEEN, there are other leading RTD brands in the space reporting exponential growth, demonstrating that the future is in ready-to-drink cocktails.

What’s next for Canteen?

We recently revealed an all-new packaging design across CANTEEN’s three mouthwatering lines, alongside larger 8-can variety packs for the vodka soda line. The new Tropical Variety Pack includes the ultra-refreshing Strawberry, Pineapple, and Lime flavors, while the 8-pack edition of the Classic Variety Pack includes Watermelon, Black Cherry, and Lime. Moving forward, we want to continue providing customers with new ways to enjoy all our expressions.

As a beverage known for fun and functionality, we also plan on continuing to insert ourselves into verticals such as the health and wellness, fitness, sports, music, and hospitality spaces – consistently building relationships with the tastemakers and patrons that occupy them.

The post Get to Know Canteen Canned Cocktails in the Health and Wellness Space appeared first on Chilled Magazine.

Source: Mixology News

Want to know the difference between serving shochu, sake, or soju?

We asked Natasha Sofia, National Director of Education and Advocacy at Davos Brands for answers.

How does shochu differ from serving sake or soju? 

Although similar in names, these spirits are very different. Shochu is distilled and sake is brewed. Sake is a brewed fermented alcohol. Soju is a Korean spirit that is distilled multiple times, while shochu is a Japanese spirit distilled only once.

Shochu is highly regulated by the Japanese government to uphold the quality of the distillate. Shochu has regulations that will limit the color it can adopt through aging to make sure it’s not confused with Japanese whiskey.

Tell us the major differences every bartender needs to know between serving or mixing with shochu, sake, and soju.

The biggest difference between sake and shochu is the method, brewed versus distilled. Shochu is a distilled liquor, like vodka, whiskey, or rum, with each having its own unique distillation process.

Sake comes in around 15% because most of the fungus stops the activity and the alcohol level does not go any further. Shochu can normally be 20%-25%, reaching as high as 43% through its distillation process.

Distillers will often include “a number of sweet and sour additives into the product to help regulate the taste and make it easier to drink,” with reference to Christopher Pellegrini’s, The Shochu Handbook. In comparison, Shochu is highly regulated by the Japanese government. No flavorings or additives are allowed. They both have a similar ABV.

What should bartenders know about shochu? 

It’s known as the native spirit of Japan, and it offers an incredibly rich flavor while also remaining very light with a smooth finish.

What are some tips and tricks to mixing cocktails with shochu?

Don’t be afraid to explore, especially with our iichiko Saiten at 43 abv, it lends itself to be used in any way you can imagine, adding a beautiful layer of flavor to cocktails.

What are the best ingredients to stick with when mixing with shochu?

I like exploring with different citruses, from yuzu, blood orange to orange. I believe it compliments both expressions well.

Stone fruits work very well with both as well as melon like flavors.

What about food pairing?

It’s made to accompany food. Steak dinner, BBQ, Japanese food, Peruvian, French, you name it. It truly compliments all dishes.

The post Know Shochu? Here’s the difference between Shochu and Sake appeared first on Chilled Magazine.

Source: Mixology News

Want to know the difference between serving shochu, sake, or soju?

We asked Natasha Sofia, National Director of Education and Advocacy at Davos Brands for answers.

How does shochu differ from serving sake or soju? 

Although similar in names, these spirits are very different. Shochu is distilled and sake is brewed. Sake is a brewed fermented alcohol. Soju is a Korean spirit that is distilled multiple times, while shochu is a Japanese spirit distilled only once.

Shochu is highly regulated by the Japanese government to uphold the quality of the distillate. Shochu has regulations that will limit the color it can adopt through aging to make sure it’s not confused with Japanese whiskey.

Tell us the major differences every bartender needs to know between serving or mixing with shochu, sake, and soju.

The biggest difference between sake and shochu is the method, brewed versus distilled. Shochu is a distilled liquor, like vodka, whiskey, or rum, with each having its own unique distillation process.

Sake comes in around 15% because most of the fungus stops the activity and the alcohol level does not go any further. Shochu can normally be 20%-25%, reaching as high as 43% through its distillation process.

Distillers will often include “a number of sweet and sour additives into the product to help regulate the taste and make it easier to drink,” with reference to Christopher Pellegrini’s, The Shochu Handbook. In comparison, Shochu is highly regulated by the Japanese government. No flavorings or additives are allowed. They both have a similar ABV.

What should bartenders know about shochu? 

It’s known as the native spirit of Japan, and it offers an incredibly rich flavor while also remaining very light with a smooth finish.

What are some tips and tricks to mixing cocktails with shochu?

Don’t be afraid to explore, especially with our iichiko Saiten at 43 abv, it lends itself to be used in any way you can imagine, adding a beautiful layer of flavor to cocktails.

What are the best ingredients to stick with when mixing with shochu?

I like exploring with different citruses, from yuzu, blood orange to orange. I believe it compliments both expressions well.

Stone fruits work very well with both as well as melon like flavors.

What about food pairing?

It’s made to accompany food. Steak dinner, BBQ, Japanese food, Peruvian, French, you name it. It truly compliments all dishes.

The post Know Shocho? Here’s the difference between Shochu and Sake appeared first on Chilled Magazine.

Source: Mixology News

Diageo announces its first-ever introduction of the Prima & Ultima Private Collection of rare single malt scotch whiskies now available in the United States.

Through this program, Americans can build a library of valuable and delicious whisky, with some of the rarest liquids in the world. Celebrating the defining moments of a lifetime, this release draws on the theme of ‘A Moment in Time.’

Bottlings within the Prima & Ultima series are drawn from casks: the first or last of their kind.

Each release of Prima & Ultima is carefully curated by one of Diageo’s Master Blenders. This year, Dr. Wilson hand-selected eight unique bottlings for the collection, four of which will be available in the United States to private clients. Applying his in-depth knowledge of Diageo’s exceptional Single Malts, this release is a curation of mature whiskies that beckon a flavor and history rarely encountered – he has personally marked each spirit as outstanding.

Ed Bello, Luxury Brand Director for Diageo, comments, “We’re delighted to introduce Diageo’s Private Client program to the United States with our first release of the Prima & Ultima collection here. Clients will not only have access to extremely rare and exceptional whiskies but also a white glove service to help curate and grow their collections.”

Collectors and whisky enthusiasts will need to act fast as very limited quantities will be available of Royal Lachnagar 1981, Singleton of Glen Ord 1987, Talisker 1984, and Lagavulin 1993.

An online registration page is now open at www.theprimaandultimacollection.com for whisky enthusiasts to register their interest in these fine bottlings.

Royal Lochnagar 1981

40-Year-Old | 52.5% ABV
Bottled: 06.12.21 | Refill casks, refill American Oak Hogsheads Number Bottled: 1,047 | Balmoral, Royal Deeside

A tiny batch of Royal Lochnagar, part of a pioneering experiment to gain the angels’ share, the whisky lost from the cask by evaporation. When the experiment ended, a small amount of liquid was transferred into the present casks, to slumber peacefully until its fifth decade. This is a graceful, mature whisky of great freshness and vitality with aromas of honeysuckle, rose and bramble, leading to a smooth creamy mouthfeel.

The Singleton of Glen Ord 1987

34 Years-Old | 49.4% ABV
Bottled: 10.12.21 | 5 refill American Oak Hogsheads Number Bottled: 1,047 | Glen Ord, Highlands

A first, and last, this is the first 1987 The Singleton of Glen Ord vintage and the only one ever to be released, from the last casks that remain. Slow crafting and patience were key to this rare bottling, taking time to distil the liquid and see each cask reach its peak. The result is an elegant liquid with a fragrant nose and creamy-smooth texture. The sweetly satisfying taste holds deep fruity flavors with hints of ginger.

Lagavulin 1993

28-Years-Old | 50.1% ABV
Bottled: 08.12.21 | 1 Pedro Ximenez/Oloroso seasoned butt, 1 refill American Oak Hogsheads Number Bottled: 642 | Port Ellen, Isle of Islay

A prized Lagavulin, from the last two 1993 casks, filled in the year the distillery won the first of an avalanche of international awards. It was the start of a golden era, a success that owed much to an Islay legend, Manager Grant Carmichael. A Lagavulin at its mature peak with redcurrant fruitness on the nose, soon overcome by the maritime scents of sea salt and sweet seaweed. Lightly oily, the smooth texture delivers a long mellow finish, a gloriously rich and rounded whisky.

Talisker 1984

37-Years-Old | 51.9% ABV
Bottled: 07.12.21 | 3 refill American Oak Hogsheads, 1 ex-Sherry European Oak Butt Number Bottled: 968 | Carbost, Isle of Skye

Taken from the very last 1984 casks from Talisker, set aside and guarded for decades for their promising potential. At the time few knew of Talisker’s tempestuous maritime character, but there was something special about these 1984 casks that made the distiller set them aside.

The nose gives immediate light smoky notes, joined by fine sand and seaweed drying on a hot day. The lightly oily texture is sweet and rich to start, with thunder rolling in shortly after, leaving a mighty peppery kick. It is Skye in all its elemental glory.

ABOUT DIAGEO

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits and beer categories. These brands include Johnnie Walker, Crown Royal, J&B, Buchanan’s and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is a global company, and our products are sold in more than 180 countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO).

The post Diageo Announces its First-Ever Rare Single Malt Scotch Whiskies Collection, Prima & Ultima appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo invited eco-conscious bartenders to enter an original cocktail recipe centering around the theme of sustainable drinking using its thoughtfully produced Bar Strength Organic Silver Cachaça.

Out of hundreds of entries these TWENTLY (20) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails stood out to the judges. *Winning cocktails will be announced FIVE (5) per week in no order, for a total of TWENTY (20) winning cocktails.

Thank you to all the bartenders who participated. Stay tuned for the announcement of the Final 10 Bartenders chosen to compete for the Grand Prize trip to Brazil coming in August, 22.

Vitamin Sea

Created by Gary Schneck

Las Vegas, NV

Amusedtoday@gmail.com

I think it’s important in this day and age to focus foremost on our health and to then promote health and balance in our daily lives. We should also become more conscious of our environment and everything we absorb into our bodies. So, I wanted to focus on putting both those aspects into one, by creating a cocktail full of Vitamin C, antioxidants, and benefits better brain function, supports heart health and weight loss. While focusing on a healthier cocktail I also wanted ingredients that could be reused and recycled. Also decided to use coconut milk for ice cubes to cut back on the huge amounts of water wasted by creating cocktails and dumping left over ice into the sink. Then using the shell as the glass. Which can be recycled and converted to activated charcoal to help curb environmental pollution.

Ingredients:

• 1 1/2 oz Novo Fogo Bar Strength
• 3/4 oz Skinos Mastiha Liquor
• 1 oz Fresh Squeezed Ruby Red Grapefruit juice
• 1 1/2 oz Lime/Grapefruit oleo Saccarhum
• 1 oz Cascara Tea infused aquafaba
• Coconut milk ice cubes

Preparation: Put all ingredients into cocktail shaker with 4 1 by 1 inch ice cubes made from the coconut milk in the coconut that will also be used as the glassware. Strain into the coconut shell without ice and garnish with dehydrated Grapefruit wheel and zest with fresh lime shavings. Oleo Saccarhum Take 5 grapefruits and cut all the peels off, cut 5 lime wheels and juice 3 others into a container with half pound of sugar and allow the oils and juice to break down into the syrup. No water added. Juice the left-over grapefruits to be used in the cocktail. For the Cascara infused aquafaba take the chickpea water and let tea soak in there for 10 hours. Garnish with dehydrated grapefruit and fresh lime zest

The Protégé Effect

Created by Gabriela Holzer

Cleveland, OH

gaby_holzer@yahoo.com

Cocktail competitions provide us a chance to share a story, give our cocktails a greater context, and teach each other something new. They give us a platform to push our boundaries. We don’t have to think in the context of a bar menu, or what your picky guests may or may not like; instead, we look through a strictly creative and inspired lens. When the prompt is centered around sustainability, we are handed a unique chance to teach ourselves new environmentally conscious techniques to create delicious cocktails, and in turn, teach our peers and our audience these techniques as well. As I prepared this cocktail and considered all the environmental factors of each ingredient, I found I was teaching myself more than I had anticipated; I assumed the roles of both the student and the teacher. This beautiful phenomenon is known as the protégé effect and is the namesake of this Novo Fogo cachaça cocktail. None of the considerations or techniques implemented in the Protege Effect are new; I’ve learned them from my peers who have been successfully using them in their bar programs. Through sharing these practices, I am not only spreading the word to others, but also better internalizing them myself, which means I can help my community two-fold. I use red bell peppers which grow locally, implement a recipe for lime “super juice” that extends your yield per lime substantially, repurpose the pepper and lime pulp into a garnish, and serve it on the same ice it is swizzled on. It all comes together to complement the Novo Fogo Bar Strength Silver Cachaça, the true inspiration behind it all. This overproof pot still spirit gives notes of grass, sweet pepper, banana, and tropical fruits, a flavorful reminder of the terroir it seeks to protect. In teaching through this cocktail, I have better learned environmentally friendly practices, and even begun implementing them in my bar program. The Protégé Effect serves as a reminder to always be the mentor and the mentee, and like the Novo Fogo distillery, help our community achieve a greener tomorrow.

Ingredients:

• 2 oz Novo Fogo Bar Strength Cachaça
• 1/2 oz Seedlip Garden
• 1 oz Red Bell Pepper Cordial*
• 3/4 oz Lime “Super Juice” **
• 2 dashes Cardamom Bitters
• Bell Pepper Lime Fruit leather (for garnish)

Preparation: Combine ingredients in a Collins glass with pebble ice and swizzle. Top with more ice and garnish with fruit leather. *Red Bell Pepper Cordial: Blend entire pepper (2-3) minus the stem. Strain solids and set them aside for fruit leather. Combine the pepper liquid with white sugar at a 1:1 ratio and let simmer for about 10 minutes. **Lime “Super Juice” (courtesy of Nickle Morris of Bar Expo): Peel 3 limes. Combine peels in a bowl with 16.5g citric acid and 3g malic acid. Gently muddle them together and let sit for 1 hour. Juice the peeled limes and add to the oleo after 1 hour, along with 1.5 cups of water. Immersion blend the entire mixture (peels included). Strain remaining solids and set aside for fruit leather. Fruit Leather: Set oven to lowest temperature (mine is 170F). Blend together the red bell pepper pulp (about 1 cup) and the discarded lime bits (about 1/4 cup) with 1 cup of water, 4 tbsp sugar, and 1/2 tsp pectin. Pour onto a sheet pan lined with parchment paper and smooth to a thin even layer. Let it bake for about 5 hours, or until you achieve a leathery consistency- solid but still bendable and doesn’t crack. Garnish with Homemade Fruit Leather.

Eu Gosto De você

Created by Pedro Nivar

Brooklyn, NY

p.nivar05@gmail.com

Since I took an anti-waste class in Portland Cocktail week iIt has inspired me to use every part of the ingredients I decide to have in my cocktails. I use everything from the meat to the skin of the ingredients that I used to put together this cocktail. I decided to make an ice cream with the pulp of the kiwi and the meat of the avocado to pair with the cocktail, so it doesn’t go to waste (even though the ice cream goes great with the drink. You don’t need to make the ice cream, the cocktail itself is great on his own). I believe you’re going to love this drink is the reason that I name it Eu gosto de você, which means “I love you/I like you.” Plus is a favorite song in Brazil.

Ingredients:

• 1 1/2 oz Novo Fogo Banana peel infusion*
• 3/ 4oz Kiwi Acid
• 1/2 oz Banana Peel Syrup**
• 1/2 oz Avocado Seed Orgeat***
• Dehydrated banana and avocado, kiwi skin salt (for garnish)

Preparation: *Infusion: Pour Novo Fogo in a container. Peel a banana and throw it in. Let it rest overnight. Remove the banana peel the next day. **Banana Peel Syrup: Cut a banana peel, put it in a small container and cover the peel with sugar (preferably brown sugar). Let it rest for three days. Strain the syrup from the peel. Kiwi: Juice Kiwi and add acid mix (3/4 citric acid & 1/4malic acid). Save pulp. ***Avocado Seed orgeat: Let the seed dry overnight you’re going to need two seed of avocado. Chop the seed in small pieces and toast it in a pot. Put it in a container and add water(200g). Let it sit overnight. Next day add sugar(200g) and blend it. Strain after. Banana dehydrated: Cut banana and let it dry in a dehydrator it. Avocado & Kiwi skin salt: Put in a dehydrator the avocado and kiwi skin to dry. After, put it in a spice blender to turn it into dust. Then add the salt. Everything equal part. Garnish with dehydrated banana with an avocado and kiwi skin salt. Kiwi Avocado ice cream Equal part: Avocado Kiwi pulp Fat Greek yogurt. Dehydrated banana and avocado and Kiwi skin salt for garnish.

Mercy Mercy Me

Created by Paula Lukas

New York, NY

paulalukas27@gmail.com

My cocktail was inspired by the song Mercy Mercy Me which was written and performed by Marvin Gaye over fifty years ago and is still relevant today. Marvin wanted to reach out to people through his song and tell them to look at what is happening to our environment. That we need to do something to save our planet. This was years before we really started talking about sustainability. Novo Fogo Bar Strength Cachaca is helping to lead the way as a carbon neutral spirit. To enhance the wonderful sugarcane spirit, I decided to add Verjus. Grapes don’t always ripen if there are too many of them on the vine. Before the grapes fully ripen, some of the grapes are removed to let the rest of the grapes ripen so they won’t go to waste from overcrowding the vines . Brazil is the world’s largest producer of guava and using it in my cocktail helps to support the community there. Dragon Fruit Powder is made from dehydrating the whole dragon fruit, so nothing goes to waste. I buy raw local honey from my neighborhood farmers market. Unprocessed and as we all know bees are incredibly important to saving our planet. The raw local honeycomb is delicious on its own too Himalayan Sea salt is known as being a very clean, pure salt . I used the remainder of the banana to make a smoothie and the peel was brought to my friend to use as compost for her garden. The star anise can be dropped until the cocktail or saved and steeped into tea All of us need to do our part.

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaca
• 1 oz Verjus
• 1 oz Guava Juice
• 1/2 tsp Dragonfruit Powder
• 1/2 tsp Raw Local Honey
• Pinch of Pink Himalayan Sea Salt

Preparation: Combine ingredients in a shaker with ice. Shake well and strain into a coupe. Garnish with raw local honeycomb, banana slice and star anise on the edge of the coupe After you finish the cocktail please enjoy the honeycomb and banana which will then also be enhanced by the star anise *Garnish Raw Local Honeycomb, Banana Slice, Star Anise.

La Madrugada

Created by Karla Green

Jefferson, IN

green.karlaj@gmail.com

Madrugada means “daybreak” in Portuguese. Each new day begins with the rising sun and an opportunity to live 1% better than the day before. By striving to be 1% better each day, we’ll have become 37 times better in a year’s time. Consistently making small adjustments and changes in habits shapes a lifetime of significant impact. I wanted to create an earthy, rich, and full-bodied cocktail that celebrates this sacred time of day. Fair trade and organic products were used as well as sourcing the eggs locally. A variation of this cocktail can be made vegan-friendly with aquafaba; however, I chose to incorporate the whole egg for a few reasons: cocktails often contain only the egg white and toss the yolk creating unnecessary waste; adjacent to the plant-based movement is one that supports ethical and regenerative farming practices; the “flip” is a category of classic cocktails that incorporates the whole egg. La Madrugada pays respect to traditions of the past but also “flips” those contributions in a thoughtful, environmentally inclusive way.

Ingredients:

• 1.33 oz. organic golden beet-infused Novo Fogo Bar Strength Silver Cachaca
• 3/4 oz. plus one barspoon fresh squeezed organic lime juice
• 1/4 oz. Spirits Direct Malabar spiced liqueur
• 1 oz. Fair Trade organic Brazilian coffee-bean infused Banane du Bresil banana liqueur (Giffard)
• 1 whole local free-range egg

Preparation: Thoroughly wash, scrub, and coarsely chop 2 medium golden beets and place in a clean Mason jar. Pour Novo Fogo over beets until covered and seal. Infuse overnight. In a separate Mason jar, add 2 oz. of the coffee beans and 8 oz. of the banana liqueur and infuse overnight. When infusions are ready, add all liquids to one half of a cocktail shaker, including spent lime husks from juicing. A whole egg is cracked over the other empty tin to avoid any shell pieces getting lost in the mix. Remove any shells if necessary. Add the egg to the other ingredients and dry shake 15-20 seconds. Add ice, and wet shake for 10-15 seconds, or until tin gets cold and ice is well cracked. Drizzle lime juice over rim of glass and roll over a filter of air-dried spent coffee grounds. Garnish with air-dried spent coffee grounds. Glassware: Any fun 5-7 oz. drinking vessel with a story or history.

The post 20 Finalists of Novo Fogo Cachaça Eco-Friendly Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo Cachaça appoints former Starbucks exec Jeremy Lenz as Chief Financial Officer and Chief Operating Officer.

Lenz, who has been an investor in the company over the past several years, will be responsible for helping the Seattle-based company’s worldwide operations while providing financial stewardship during this period of accelerated growth.

“Jeremy has been a part of the Novo Fogo family for the last few years and already knows the company well, making this a natural transition for all of us,” says Dragos Axinte, Founder and CEO of Novo Fogo. “His global leadership background provides a stable platform of growth for our team, while his jet propulsion energy meshes very well with where we’re going.”

 

Lenz joins Novo Fogo after 20 years of finance leadership roles at Starbucks, where he was responsible for product innovation, retail development, international expansion, equity transactions, global sustainability, and others.

His accomplishments include the launch and distribution of the Starbucks coffee liqueur (with Jim Beam), retail initiation for Starbucks’ first RTD drink in Asia, as well as market openings and equity transactions in numerous countries around the world. In his last assignment at Starbucks, Lenz led the “Funding Our Future” growth team, unlocking opportunities to increase the wages of Store Partners in the USA.

Lenz takes over for former COO Gabriela Dalnekoff, who is taking some time off to focus on her family and health. Gabriela will not be going far though, as she will be returning to Novo Fogo soon in a different role related to health and wellness. This speaks to Novo Fogo’s company culture, who have been trailblazers for sponsoring personal longevity initiatives for spirit industry members.

As Dragos Axinte puts it, “We like to apply Banksy’s concept of, ‘When you’re tired, learn to rest, not to quit’.” He and the team look forward to welcoming Gabriela back and working with her to enhance a program that is consistent with both the company’s core values and her personal life path.

Novo Fogo is a multi-continental company with team members, operations, and assets in South America, North America, and Europe. Recent product launches include Bar Strength Cachaça (1 liter bottle), Tree-Keeper™ Sparkling Caipirinha RTD Tropical Variety 6-Pack, Tree-Keeper™ Caipirinha Kit, and the OId Fashioned Highball RTD.

Novo Fogo Cachaça products are distributed in the USA by 375 Park Avenue Spirits of New Orleans, LA (a division of The Sazerac Company) and in Europe by Société Dugas of Paris, France. For more information on Novo Fogo and its family of products, visit www.novofogo.com.

The post Novo Fogo Cachaça Appoints Jeremy Lenz as CFO and COO appeared first on Chilled Magazine.

Source: Mixology News