Monthly Archives

July 2022

Tap into Cool Island Vibes with Toasted Coconut Rum

By | Mixology News

The folks at Hard Truth Distillery are sending out cool island vibes to all this summer.

Premium white rum infused with the rich flavor of in-house toasted flaked coconut, cane sugar and natural sea salt. Sounds simple, yet inspiring—right?

 

Hard Truth Toasted Coconut Rum is distilled in Brown County, Indiana but the folks at Hard Truth are sending tropical vibes across the country.

 

“My Indiana roots run deep, but the siren song of sunshine and salt air has been calling me for years,” says Hard Truth co-founder Ed Ryan. “And this rum takes me there.”

 

Hard Truth distills the base rum at a lower proof to maintain rich, deep notes of molasses on the palate. Once infused with the coconut and sugar, the original aroma featuring sweet cream and almond notes evolves, with salted caramel and hints of toasted coconut rising to the fore. Its popularity has expanded to more than 20 markets while experiencing triple-digit sales growth in just two years.

 

Hard Truth Toasted Coconut Rum is easy to drink on its own, perfect over crushed ice with a squeeze of lime, or used as a base for a refreshing tropics-inspired cocktail. Click here for the new Hard Truth Lime Shake-up, and other delicious cocktails. Hard Truth Toasted Coconut Rum is bottled at 42 proof with a 21% ABV.

The post Tap into Cool Island Vibes with Toasted Coconut Rum appeared first on Chilled Magazine.

Source: Mixology News

One-of-its-Kind Experience with Dewar’s Golf Cart. Must See Video

By | Mixology News

Enjoy a Scotch Highball in style with Dewar’s very own, one-of-a-kind golf cart experience.

 

 

Year after year, transportation around the golf course reaches new levels of practicality and pleasure. It was once cool enough that golf carts were equipped with cleaning stations for balls and clubs. But now, the modern premium standard calls for carts to each have their own digital screen, providing every necessity from score keeping, distance to the flag, and even live updates on PGA tournaments.

 

Just how much better can it possibly get?

 

 

Well, according to the makers of the Official Scotch Whisky of the 2022 U.S. Open, Dewar’s, there’s certainly room for improvement to say the least.

 

In honor and spirit of the release of their “Champions Edition” bottle for the 122nd Open Championship, Dewar’s decided to manufacture a one-of-a-kind golf cart.

 

Hold on to your caps golfers because something like this has never been seen before on the links. The futuristic looking vehicle is a mobile bar that serves cocktails and has its own Scotch tasting station. Classic Dewar’s Highballs can be whipped up with ease thanks to the cold, bubbly soda stream on tap and plenty of bottles of Dewar’s 12 or Dewar’s 15 readily available. On the rear of the miraculous cart is a tasting station featuring the higher marque portfolio set of 12, 15, 18, 19-year-old bottles. And just when you thought that was enough, the high-quality speaker system and golf ball dispenser add another element of amazement.

 

The post One-of-its-Kind Experience with Dewar’s Golf Cart. Must See Video appeared first on Chilled Magazine.

Source: Mixology News

The Fashionista

By | Mixology News

Our Drink of the Week is created by the team behind The 404 Kitchen in Nashville, using a tequila base in this spin on the classic Old Fashioned.

 

404 Bar

 


 

The Fashionista

The Fashionista Cocktail

Ingredients:

  • 1 ½ oz. Anejo Tequila
  • 1 Teaspoon Jack Rudy Tonic Concentrate
  • Sparkling water
  • 1 Brandied Cherry
  • Aromatic Bitters
  • Half of a Slice of Orange
  • 1 Sugar Cube

Preparation: Saturate the sugar cube with bitters, then muddle it with the orange slice and brandied cherry. Add ice, tequila, and stir lightly. Then add tonic and sparkling water. Give it a final stir and add an orange peel garnish. Enjoy!

The post The Fashionista appeared first on Chilled Magazine.

Source: Mixology News

Smokin’ Cocktails with Middleton Mixology’s SmokeTop Creator, James Middleton

By | Mixology News

The demand for smoked cocktails has surged over time due to the thrilling visual display and unique taste they offer to drinkers. However, these concoctions tend to be nightmarish for bartenders when it comes to convenience.

 

Typical methods used to make them occupy far too much space and time behind the bar, and even pose a fire hazard when not executed properly.

 

But luckily for every establishment struggling to keep up with the trend, an innovative fireman turned mixologist named James Middleton has derived ways and tools to drastically optimize the process.

 

Chilled had the opportunity to chat with Middleton about his revolutionary invention, along with what key advice he could offer to those looking to refine their smoked cocktail procedure.

 

What should bartenders know about the Middleton Mixology SmokeTop?

It takes 10 seconds to smoke a drink with the SmokeTop and you can even use two SmokeTops at the same time, smoking multiple drinks at once. Due to the richness of the smoke created, it should be treated as an ingredient instead of just a show.

 

 

Tell us a few reasons every bar/bartender should own a Middleton Mixology SmokeTop.

The SmokeTop really has that wow factor given most people have not seen it yet!

If you were to use the SmokeTop and all our accessories, (woodchips, lighter, butane) your all-in cost would be approximately 10 cents per cocktail. With an up charge of even just one dollar, you are looking at a 90% profit margin.

We offer wholesale and resale discounts for bars and restaurants, as well as free engraving of your logo onto the SmokeTops.

 

Give us 4-5 tips for smoking drinks in front of customers. What should bartenders know?

  1. Less wood chips gives you more smoke! You should be able to see parts of the mesh screen underneath the wood chips because you use such a small amount.
  2. Light the torch away from the SmokeTop first to ensure the butane is ignited or else you will taste the unburnt butane.
  3. Smoke the ice inside the glass or mixing container before pouring in the liquid for that bold consistent flavor throughout the cocktail.
  4. Always use fresh wood chips! Do not reburn!

 

Any precautions or tricks that bartenders might be surprised to learn?

Sparks will fly! With the SmokeTop you will see some pieces of ash that will come out of the top. Using less wood chips and being conscious of how closely you are holding the flame to the wood chips will help to mitigate most of the ash falling. Also, be aware of your well’s location so ash doesn’t fall into your ice!

 

Give bartenders tips/tricks on pairing smoky flavors with spirits.

Learn the variations of smoke flavors by smoking a glass with only ice, then adding water. This allows you to taste the different smoke flavors by themselves which will give you a better understanding of how the smoke is going to affect the cocktail.

Wood from the fruit trees such as apple or cherry have a medium smoke flavor with a hint of fruity sweetness, and they can be used in almost any cocktail!

 

The post Smokin’ Cocktails with Middleton Mixology’s SmokeTop Creator, James Middleton appeared first on Chilled Magazine.

Source: Mixology News

3 Must Mix Passion Fruit Cocktails

By | Mixology News

As the flavor of the year, passion fruit should be the main character on all summer bar menus.

The tart yet sweet fruit makes exceptional cocktails, especially during the warmer months. Giving off a tropical vibe, passion fruit can be added to cocktails in several different ways.

 

Monin’s Passion Fruit Flavor is our go-to for cocktail creation. The fruit itself isn’t always readily available in grocery stores, so Monin combatted the problem by allowing everyone to enjoy its fruit-forward goodness anytime, anywhere. If you don’t already have this gem behind your bar, it’s time to jump on it. Create cocktails that transport sippers to a tropical oasis. Monin syrups, pureés, and concentrated flavors also make for tasty no-ABV drinks.

 

If you’re looking to add the flavor of the year to your bar menu, here are some cocktail ideas to help get you inspired.

 


 

Tropical Passion Fruit Mojito

Tropical Mojito

Ingredients:

Preparation: Place ingredients into the bottom of serving glass and muddle. Fill a serving glass full of ice and pour remaining ingredients in the order listed. Pour mixture into mixing tin, cap, shake and pour back into serving glass. Top with ice, add garnish and serve.

 


 

Passion Fruit Rum Punch

Passion Fruit Rum Punch

Ingredients:

  • 3/4 oz. light rum
  • 3/4 oz. gold rum
  • 1/2 oz. Monin Passion Fruit Purée
  • 1 oz. papaya nectar
  • 2 oz. pineapple juice
  • 1/2 oz. dark rum floater
  • Glass: Specialty
  • Glass Size: 16 oz.

Preparation: Fill a serving glass full of ice. Pour ingredients into the mixing tin in the order listed. Add ice from a serving glass. Cap, shake and pour back into the serving glass. Add garnish and serve.

 


 

Bittersweet Passion Fruit

Bittersweet Passion Fruit

Ingredients:

Preparation: Fill a serving glass full of ice. Pour ingredients into serving glass in order listed. Stir gently to mix. Add garnish and serve.

 

The post 3 Must Mix Passion Fruit Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Mixing with Prosecco with FIOL’s Trade Marketing Manager, Gio Chiappardi

By | Mixology News

FIOL Prosecco was founded by a group of three friends from Treviso—who are each wine enthusiasts in love with Italy, Italian culture, and wines.

ph: albertofeltrin.com

Backed by a solid family wine experience, they lived and traveled around the world, where each concluded that nothing out there truly embodied what Prosecco meant for them. Thus, they started FIOL. We asked FIOL Trade Marketing Manager, Giovanni Chiappardi to tell us more about mixing cocktails with FIOL Prosecco.

 

Tell us about FIOL Prosecco.

FIOL is committed to bringing an elevated expression of Prosecco to the world. Rooted in the winemaking traditions of past generations, we assembled a team of modern-day artisans: the best people, the best grapes, winemakers, designers, and innovators.

FIOL’s wine vision, flavor profile, and quality control are overseen by Marzio Pol, an expert in the wine and sparkling wine industry, who has vast experience advising prestigious wineries in Italy.

 

What should bartenders know about suggesting and serving prosecco?

FIOL Prosecco in both expressions Classico and Rosé is best served at 6-8 °C (47-50 °F). FIOL Prosecco Classico, from 100% Glera grapes, is a versatile wine, suiting every occasion. It has limited acidity and a moderate alcohol content, is both savory and sweet with a lively, bubbly sensation. The finish is refreshing with notes of Mediterranean spices and lemons.

FIOL Prosecco Rosè, from 75% Glera grapes and 15% pinot noir from the same region. It’s elegant with notes of raspberry and wild strawberry on the nose and citrus lemon and white flowers on the palette, with a persistent finish.

FIOL is the closest thing to having your Aperitivo in Italy. It’s perfect by the glass or mixed into cocktails, such as a Spritz, Bellini, or Mimosa. Both expressions pair nicely with foods of all kinds, especially with seafood, savory cheeses, cured meats and fruits.

 

What can you tell us about pairing prosecco?

Cool and elegant, versatile and with low ABV, FIOL is a wine suited for every situation: perfect as an Aperitivo, perfect with food. It pairs beautiful with the flavors of modern international cuisine, as well as with traditional Italian dishes. FIOL is proud to collaborate with some of the best Michelin starred chefs in the world. FIOL is the most awarded Prosecco at the Hong Kong IWSC when paired with Asian dishes. It is perfect with Tempura, Cantonese Dim Sum, Sushi and Sashimi.

 

What can you tell us about this category of wine? How has it changed through the years?

Prosecco DOC has continued to grow double digit since its official introduction in 2009/2010 and is well recognized globally. We have seen a growth in consumption but also a continued effort by producers to innovating and improving quality for an evolving international customer base and different consumption occasions. An innovation has arrived with Prosecco DOC Rosé launched in 2020/2021 (85% minimum of Glera and maximum 15% of Pinot Noir).

Prosecco DOC is now an international well-known drink for everyday consumptions in different moments of the day and not only for celebration but more for conviviality moments among friends enjoying life. It is widely recognised across generations and, also, offers to people approaching sparkling wine for the first time an opportunity for tasting an elevated expression of the category at an affordable price.

Prosecco continues to be the right ingredient of choice for many cocktails, also with a low ABV, widely used by many bartenders in the industry. What makes the difference is always the quality of the prosecco chosen for the mix

 

Sparkling wines are popular in cocktails. Talk to us about this concept. 

The Spritz really came along and enlarged the prosecco audience worldwide. The concept of a simple great tasting cocktail that is refreshing and sparkling from a wine base was previously uninteresting. The sparkling aspect gave it something more than just a flat mixer. The added fun and complexity brought forth from the bubbles gives it an appealing spin to consumers and bartenders.

 

Any tips for bartenders wanting to mix with FIOL?

FIOL is a solid foundation on which the bartender can count to unleash creative energy.

Elegant and well balanced, gifting a pleasant light bubbling experience, both expressions of FIOL allow bartenders to introduce the flavors they like without having to fight overly sweet notes that tend to mask their skills. FIOL can be involved in different recipes, from classic cocktails like the Bellini, Mimosa, or Sbagliato, to Spritzers and low ABV to digestive and Signature Cocktails. Make it your own or ask FIOL for recipe suggestions.

 

 

CANARINO

Canarino

Ingredients:

  • FIOL Prosecco
  • 1 oz. aged grappa
  • 0.7 oz. fresh lemon juice
  • 0.7 oz. sugar syrup
  • 1 lemon peel
  • 4 mint leaves

Preparation: shake all ingredients except FIOL Prosecco with plenty of ice. Strain into a chilled cocktail glass and top with FIOL Prosecco. Garnish with lemon peel and mint leaves.

 

 

ROSA COLADA

Rosa Colada

Ingredients:

  • FIOL Prosecco Rose
  • 1.3 oz. Coco Lopez coconut cream
  • 1.2 oz. White Rum
  • 2 oz. fresh pineapple juice
  • 0.3 oz. fresh lime juice
  • 1 bar spoon citrus syrup
  • ½ bar spoon Tonka bean syrup

Preparation: Add all ingredients including crushed ice but excluding Fiol Prosecco Rosé in a blender and mix at high speed for circa 20 seconds. Pour rosé in a chilled tumbler glass and add the content of the blender. Garnish with a roasted marshmallow.

 

 

MEXICAN FIOL

Mexican FIOL

Ingredients:

  • FIOL Prosecco
  • 1.2 oz. Mijenta Tequila Blanco
  • 0.7 oz. banana cream
  • 1 bar spoon of classic gum syrup
  • 1 bar spoon of citrus syrup
  • 2 drops chocolate and coffee bitter
  • Lemon peel extract

Preparation: shake all ingredients except FIOL Prosecco to a shaker with plenty of ice. Filter the content in a double cocktail cup that is chilled and strain in a coupe. Top with Prosecco. Squeeze the lemon peel and garnish with a swirl of lime.

The post Mixing with Prosecco with FIOL’s Trade Marketing Manager, Gio Chiappardi appeared first on Chilled Magazine.

Source: Mixology News

Spirit of Gallo VP Britt West on the RTD category

By | Mixology News

The innovative leaders in spirits, Spirit of Gallo, have a portfolio full of spirits like Amsterdam Vodka, RumHaven, RumChata, Camarena Tequila, and Pink Whitney and its break-out hard seltzer brand, High Noon.

Since the Ready-to-Drink (RTD) category is exploding, we asked Britt West, Vice President and General Manager, Spirit of Gallo, about the wave of canned cocktails, hard seltzers, and wines being introduced on the market and what this hyper-trendy segment is experiencing on-premise.

 

Tell us what inspired Gallo to enter the RTD category. 

Fundamentally, RTDs are a usage occasion where our business was not participating. Wine and spirits have always had difficulty going to the beach, the ballpark, the pool, the boat, or the music festival. Creating new and exciting consumer alternatives for these occasions is what got us excited about the category.

 

Can you tell us about Gallo’s different expressions? 

High Noon is a Hard Seltzer, made with real vodka and real juice and is by design low ABV and meant to be highly sessionable.

 

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

In our portfolio, High Noon is really the on-premise lead because it is not replacing a traditional cocktail made by a

bartender. High Noon is premiumizing an account’s seltzer offering providing more dollar margin and an elevated image to the malt-based seltzers. Year to date, our on-premise business on High Noon is up over 200%.

 

What should bartenders know about High Noon RTDs? 

They are made with real vodka, real juice and are 100 calories and gluten free. High Noon premiumizes the seltzer offerings, providing better dollar margin to accounts.

 

Where do you see the RTD category headed in the future? 

There will be extensively more innovation that is designed to bring new consumers currently not participating in RTDs into the space.

 

Talk to us about High Noon’s Grapefruit winning The Chilled 100 Bartender Seal of Approval. 

It’s an honor. We are humbled by the support. We have always focused on quality in the can so to be recognized for High Noon Grapefruit and is an honor.

 

The post Spirit of Gallo VP Britt West on the RTD category appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Rum Month with Santa Teresa 1796 Rum

By | Mixology News

The summer months are full of days that celebrate rum. Just one more reason to absolutely love the summer.

Here are some cocktails to celebrate summer’s National Rum Days courtesy of Santa Teresa 1796 Rum.

 


 

World Rum Day, July 9th

Celebrated on the 2nd Saturday of July, World Rum Day highlights the richness and diversity of rum distillers all over the world.

The Venezuelan

The Venezuelan Cocktail

Ingredients:

  • 1 ½ oz. Santa Teresa 1796
  • ¾ oz. lime juice
  • 1 oz. demerara syrup
  • 1 ½ oz. sparkling wine
  • 1 dropper of vanilla extract (about 20 drops)
  • 3 dashes Angostura bitters

Preparation: Shake all ingredients with ice but sparkling wine, double strain into a Coupe glass, top with sparkling wine. Garnish with orange peel.

 


 

National Pina Colada Day, July 10th

Celebrated annually, the holiday toasts the creamy concoction typically made with rum, coconut cream and other tropical ingredients.

Guava-Colada

Guava Colada Cocktail

Ingredients:

  • 1 ½ oz. Santa Teresa 1796
  • ¾ oz. lime juice
  • ¾ oz. Monin Guava syrup
  • ¾ oz. Coco Lopez coconut cream

Preparation: Combine all ingredients in a mixing tin. Shake and strain into a Collins or Hurricane glass filled with crushed ice. Garnish with burnt cinnamon stick and lime wheel.

 


 

National Daiquiri Day, July 19th

Celebrated annually, this classic is a perfect composition of rum, lime, and sugar. It’s a drink worthy of praise every day, but especially on its national day.

Colada Daiquiri

Colada Daiquiri

Ingredients:

  • 1 ½ oz. Santa Teresa 1796
  • ½ oz. creme de cacao (clear)
  • ½ oz. colada syrup (or any coffee syrup)
  • ¼ oz. demerara syrup
  • ½ oz. lime juice

Preparation: Add all ingredients in shaken tin, add ice, shake, and strain over Coupe glass. Garnish with coffee beans and/ or chocolate-covered beans on the side.

 


 

Spicy Mango Daiquiri

Spicy Mango Daiquiri

Ingredients:

  • 1 ½ oz. Santa Teresa 1796
  • 1 oz. lime juice
  • ½ oz. Monin Mango syrup
  • 1-2 dash Scrappy’s Hellfire bitters

Preparation: Combine all ingredients in tin, add ice, shake. Fine strain in chilled Coupe glass. Garnish with Tajin rim and lime wheel.

 


 

National Rum Day, August 16th

The day of appreciation for one of the most popular spirits in America.

Santa Teresa Jarrito

Jarrito Cocktail

Ingredients:

  • 1 ½ oz. Santa Teresa 1796
  • Jarrito Pineapple soda

Preparation: Combine soda with Santa Teresa in a Collins glass with ice. Squeeze a lime wedge and drop lime wedge into the glass.

 

The post Celebrate Rum Month with Santa Teresa 1796 Rum appeared first on Chilled Magazine.

Source: Mixology News

El Diablo

By | Mixology News

If a Margarita and a Moscow Mule had a child, El Diablo—The Devil in Spanish—would be it. El Diablo—a refreshingly sweet and spicy highball— is made of tequila, crème de cassis (blackcurrant liqueur), lime, and ginger.

 

One of the earliest tequila drinks on record, the cocktail first appeared as the “Mexican Diablo” in the 1946 book Trader Vic’s Bartender’s Guide. In his second recipe book, Trader Vic’s Pacific Island Cookbook in 1968, the recipe remains the same, but the name is what we know it as today, El Diablo.

 

And if it appeared in Trader Vic’s cocktail books, we can most likely assume he created the drink and served it at Victor “The Trader” Bergeron’s first bar, Hinky Dinks, opened in 1934 in Oakland, California. And then El Diablo was probably featured and popularized nationally and internationally in his dozens of tiki bars.

 

Always ahead of his time as one of the pioneers of Polynesian pop culture, Trader Vic made an exciting choice with El Diablo’s base spirit. He excelled at creating rum drinks. And tequila was neither the celebrity-fueled category nor a popular mainstream go-to spirit like it is today. So, it’s a real mystery why he opted for tequila. Like many cocktail origins, perhaps it was inspired by a guest’s request.

 

At any rate, we’re glad Trader Vic used tequila because it adds a wonderful earthy backbone to the drink.

 

Now, let’s investigate the other ingredients. In Trader Vic’s recipe, it calls for ginger ale. But ginger ale back then wasn’t like our soda pop Canada Dry version. Ginger ale was probably much more potent. Opt for ginger beer or ginger syrup and a splash of soda to maintain the elegant balance of this zingy tiki drink.

 

Another interesting element in the drink is creme de cassis. Usually associated with a Kir Royale, crème de cassis was probably much more bitter in Vic’s day and less sweet than what we have today.

 

And as for the cocktail’s starring spirit, as always, quality equals a better drink. Due to its spicy counterparts, El Diablo will be best served with a tequila that can hold its own.

 

For your own dance with the devil, try this recipe.

 


 

El Diablo

El Diablo

Ingredients:

  • 1 1/2 oz. reposado tequila
  • 1/2 oz. crème de cassis
  • 1/2 oz. lime juice
  • 4 oz. ginger beer (to top)
  • 1 lime wedge (for garnish)

Preparation: Add ingredients to a shaker filled with ice, shake, strain into a Collins glass filled with ice. Top with ginger beer. Garnish with lime wedge.

The post El Diablo appeared first on Chilled Magazine.

Source: Mixology News

5 Essential Cocktails for July

By | Mixology News

Each month, Chilled is bringing you five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays. 

 

There is nothing better than a sunny and warm July day. This month brings tons of days to celebrate, not just the fourth. Between National Daiquiri Day, World Rum Day, and National Tequila Day, there are endless options in regard to changing up your bar menu. It’s always disappointing to walk into a bar, and the menu hasn’t been updated. That’s why we bring you different ideas every month for inspiration. Make these cocktails your own and switch them to your liking or bar needs. Cocktail making has no rules!  

 

Whether hosting gatherings by the pool or simply wanting to spice up your cocktail rut, one of these five drinks should be in the rotation.  

 


 

Chocolate Manhattan  

Chcolate Manhattan

A day devoted strictly to chocolate? Yes, please! July 7 marks World Chocolate Day, so this twist on a classic Manhattan cocktail is something worth trying. Garnish this drink with a cherry on top for the perfect combo of sweet and fresh. If you weren’t a manhattan lover before, you definitely will be once you take a sip of this cocktail.  

 


 

Baijiu Colada  

Baijiu Colada

We all know how to make a piña colada, so for National Piña Colada Day (7/10), it’s time to switch it up. If you’re looking for a star cocktail to add to your bar menu, give this one a try! The classic coconut flavor is there with the addition of passion fruit puree and ginger syrup. It’s going to wow just about anyone!  

 


 

Champagne Mojito  

Champagne Mojito

It wouldn’t be summer without a mojito. Mint and lime are a match made in heaven, so on National Mojito Day (7/11), make yourself this riff on the classic. This gorgeous cocktail takes everything we love about mojitos and makes it even better. The addition of champagne gives a light and bubbly taste that is unmatched in the summer heat.  

 


 

The Cherry Blossom  

Cherry Blossom

Celebrate National Cherry Day (7/16) with a cocktail from one of our own. Chilled 100 member Jessica Nadine Thomas created this beautifully orchestrated drink that will quickly become your go-to. When it comes to cocktail creation, Jessica uses this approach: “I build every cocktail as though it is for my best friend.” 

 


 

And The Beet Goes On 

The Beet Goes On

Ever had blue-cheese-washed vodka? Well, now is your time to give it a try. For National Wine and Cheese Day (7/25), we present you with dill-infused vermouth and blue-cheese-washed vodka cocktail. Don’t let the combination scare you—this is worth making. The depth of flavor is going to blow you away.

 

 

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

Source: Mixology News