Seri DeYoung is an award-winning actor, director, writer, and producer who can currently be seen in her fourth season in the role of “Claire” on the hit Freeform/Hulu series Good Trouble.

Her latest directorial effort, Distance, had its World Premiere at Dances With Films 2022 and has been selected to screen at the Burbank International Film Festival. She also recently completed her first feature length documentary called Tender Points: A Fibromyalgia Journey, which she directed, wrote, and produced. The film, about a young woman with the chronic and incurable illness and her brave search for hope, has been acquired by Virgil Films & Entertainment.

DeYoung made her professional acting debut on the critically acclaimed AMC series Breaking Bad, filmed in her home state of New Mexico. Other notable credits include episodes of S.W.A.T.(CBS), Forever (Amazon), Adam Ruins Everything (TruTV) and the film Culture Shock (Hulu). In addition to Distance, DeYoung has directed eight other short films. The ambitious films she has directed have been screened across the globe, including Throw Like a Girl which received multiple awards including “Best in Show” and “Best Cinematography” and has screened at prestigious film festivals including SCAD Savannah Film Festival, Austin Revolution Film Festival and Dances With Films. She also picked up a “Best Short” and “Audience Award” for her film Still Life, which received distribution with ShortsTV.

Chilled had the opportunity to speak with Seri about how she enjoys her time off-screen making lavender cocktails and learning about mixology.

Tell us about the projects you are working on.

I recently wrapped on filming Season 4 of Good Trouble and my character Claire had some exciting things going on!

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

I love to get outside, whether chilling by my pool, hiking, or enjoying a day at the beach. The sunshine is my friend.

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

I’m from New Mexico so there’s a few Mexican Restaurants that I love to go to! El Compadre is a favorite, as well as Casa Vega and Gracias Madre. Something about a cozy Mexican Restaurant always reminds me of home.

What types of dishes do you typically order?

Any combination of cheesy, spicy, and covered in avocado. I’m a vegetarian and I love Mexican Veggie dishes.

Any Favorite Bars?

I love Blue Collar. It’s this very unassuming bar on Fairfax, but it’s so fun.

What drinks do you order when you go out? Favorite Drink?

I’m a tequila girl so I am usually sipping on a reposado with lime. If I’m getting a cocktail I love anything floral or herbal. There is a lavender margarita at Laurel Hardware that has to be one of my all-time favorites.

Do you prepare drinks at home?

If by prepare you mean grab them from my fridge, then yes! I am always trying new canned cocktails. If I’m feeling fancy I have this kit from Los Poblanos, a lavender farm in Albuquerque. I’ll use the lavender infused syrups to make my own lavender cocktails.

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

I’m a pretty simple person at home. usually a reposado, Topo Chicos, and I always have a bottle of Suav Blanc on hand.

Have you ever been a bartender?

No, but I love learning about Mixology.

If you could share a drink with one person who would it be?

My Oma. She loved her red wine. I’ve heard many stories about how she was a real party girl back in the day, and I wish I could have partied with her when she was younger!

The post Chillin’ with Seri DeYoung appeared first on Chilled Magazine.

Source: Mixology News

Just like painting a picture, writing a song, or even directing a movie, creating a cocktail is an art form of its own.

And as all artists have different ways of going about their craft, mixologists also have unique approaches to inventing cocktails. Award winning Head Bartender at The Botanist, Jeff Savage, takes that parallel to the next level.

Over his career, Savage’s talents have won numerous accolades such as a national finalist in both the Bacardi Legacy and Diageo World Class Bartender of the Year competitions (2017) and Bombay Sapphire’s Most Imaginative National Bartender (2017 and 2018). Subsequently, he achieved the distinction of Canada’s Diageo World Class Bartender of the Year (2019), followed by an impressive runner-up finish in the Diageo World Class Bartender of the Year global competition. Savage has brought home globally recognized wins to Botanist Bar such as Bols Around the World competition’s World Best Bar Team (2019) and been responsible for shortlist nominations with Tales of the Cocktail’s Best International Bar Team and Best International Restaurant Bar (2020). Most recently, The World’s 50 Best named Botanist Bar on their 2021 50 Best Discovery list.

Chilled chats with the concoction master, peering into the intricacies of his creative process. Here are his secrets to mixing an award-winning cocktail.

Give us some tips to creating an award-winning cocktail

Perhaps it’s my academic background, but when I craft cocktails, I like to think of them as if I am writing an essay. That is, I need a thesis, a few supporting arguments, and a tidy conclusion. What this looks like in a cocktail is that I want the cocktail to have a central identity, ingredients that support or positively contrast from that, and a finishing note that wraps up the drink well. For example, if I want to make a spicy mezcal cocktail, perhaps I use something like yuzu kosho and lime in the drink to augment that. I also use Green Chartreuse as a contrasting note, and black salt and a touch of agave to help create a balanced drink with a nice finish. To me, this gives a good framework when figuring out a drink and helps me pair down ingredients to what is really necessary.

I also like to think about textures in drinks. I think this is often something that goes by the wayside, but really does separate an acceptable cocktail from a great one. Think about what it feels like in your mouth. Is it too thin? Does it come off as too rich? Is there a granular texture from an ingredient you’re working with? All of these can really put a damper on enjoying a drink that otherwise tastes great. Perhaps you need to adjust what sweetener you’re using, or fine strain the ingredient you’ve created for your drink. A little bit of salt or acidity can also really balance out a drink without really changing much of the dynamic you’re looking for.

I like to see a story in a drink too. I want to know about what the bartender is interested in outside of the bar. Are you excited about music? Are you an artist? Let that shine through. I think people will see when they taste my drinks at Botanist a slice of who I am, and I am grateful for the opportunity to share. I think it’s great to see others do the same. Don’t shy away from who you are, it’s a part of what will keep people coming back to sit with you.

It’s important to be cognizant of the ingredients you’re building your cocktail with as well. I think there’s a very important and meaningful conversation happening around the sustainability of drinks and thinking about how your drink fits into this can not only lead to a more sustainable bar program but can also challenge ways you think about using ingredients.

The post The Secrets to Creating Award-Winning Cocktails with Jeff Savage, The Botanist appeared first on Chilled Magazine.

Source: Mixology News

The Bartenders Society Cocktail Competition brought bartenders from all over the globe together to compete for the title of Best Bartender.

To enter each bartender created a unique cocktail inspired by their vision of the latest cocktail trends.

Check out FIVE East Coast Finalists of the Bartenders Society Cocktail Competition, who will battle it out against FIVE West Coast Finalists (to be announced this week) this Friday, September 2, 2023 for a chance to win a trip to Paris!

Paula Lukas

Love Train

My inspiration for my cocktail recipe was a combination of trends. Using vegetables and savory spices really enhances the spirits in a cocktail and it’s a trend that I see more often, and I hope it will continue. There’s some really beautiful flavor combinations using both fruits and vegetables or even just vegetables that make incredible cocktails! Vegetables also make terrific edible and beautiful garnishes. Savory flavors and spices also enhance so many spirits as well! More and more cocktails worldwide are being created using local ingredients from farmers markets. Using fresh local ingredients really makes a difference in a cocktail and we continue to see more bars and restaurants incorporating them into their bar programs. Supporting local farms is very important as well and I hope that we continue this trend. I usually name my cocktails after songs. My cocktail Love Train is named after the 70’s hit by The O’ Jay’s. The lyrics are especially prevalent for what’s going on in the world today. We all need to hop on board The Love Train!

Ingredients:

• 2 oz St. James Imperial Blanc Rhum Agricole
• 1 oz Marie Brizard Pear William
• 3/4 oz lemon juice (save 1/4 oz for rim)
• 1/2 oz olive brine
• 3 dashes celery bitters
• 5 sugar snap peas (2 for garnish)
• 2 cherry tomato (for garnish)
• 1 green grape – garnish
• 1/2 tsp lemon pepper (rim)

Preparation: Dip half of coupe in 1/4 oz of lemon juice and then roll in lemon pepper to half rim the cocktail. Muddle 3 sugar snap peas in shaker. Add liquid ingredients and ice. Shake and strain into lemon pepper half rimmed coupe. Garnish with fruit and vegetable skewer: Skew one cherry tomato , one sugar snap pea, one green grape, one sugar snap pea and then one cherry tomato on a bamboo skewer.

Elena Johnson

Summer Spirit

In Baltimore, I am seeing a trend of bar guests who are interested in – even seeking out – spirit forward cocktails with few non-alcoholic “mixers.” In past years, I found it was more common for guests to order cocktails that hid the taste of the distilled spirits with juice, soda, and other flavors that diluted and masked the spirits. Now, I find more guests want to taste the base spirit (not have it covered up) and enjoy experiencing and discussing the interplay of various alcoholic ingredients. I created this cocktail using rhum agricole, watermelon liqueur, and blanc vermouth, along with Peychaud’s bitters and absinthe, and only a small dash of citrus and herbs. This approach highlights the base ingredients and demonstrates how even just small additions of bitters and other flavor agents can impact the overall taste and balance of a cocktail. I also created a cocktail with summer flavors as seasonal menus continue to be a trend in my region.

Ingredients:

• 1 1/2 oz. St James Rhum Blanc Agricole 55°
• 1 oz. Marie Brizard Pastèque
• 3/4 oz. blanc vermouth
• 1/4 oz. lemon juice
• 3 dashes Peychaud’s bitters
• 8 leaves fresh mint
• Absinthe rinse

Preparation: Prepare glass by misting lightly with absinthe. Coarsely tear mint leaves and place in shaker tin with remaining ingredients and ice.Shake until well chilled, then double strain over an ice sphere.

Lauren Pellecchia

La Belle Nuit

Flavor trends within the cocktail world pose an interesting question for which came first, their use in an elevated cocktail or their appearance in a mass-produced hard seltzer? Towards the end of 2021, I was hearing that two flavors were going to be very popular in 2022 – Yuzu and Passion Fruit. Sure enough, shortly after the ball dropped in Times Square, I began to see a variety of ready-to-drink options, beers, and flavored seltzers start to feature both Yuzu and Passion Fruit. This flavor trend exploded in my area with many locally produced hard seltzers featuring spring and summer releases with those flavors. My cocktail, La Belle Nuit, featuring Sant James Rhum Paille, with its wonderful profile of honey, dried fruit and vanilla, beautifully setting off the Marie Brizard Yuzu and the hints of passion fruit, is a natural progression of those trending flavors. My bar guests have already been introduced to the exotic Yuzu and Passion Fruit, through a very approachable manor. But now these flavors are no longer part of the mysterious unknown. My guests are confident in ordering a cocktail containing these flavors, and it’s my pleasure to introduce them to a bolder take on them. A deep, rich, cocktail, with layers of flavor, perfect for sipping on a beautiful a night.

Ingredients:

• 1 1/2 oz Saint James Rhum Paille
• 3/4 Marie Brizard Liqueur Mûre
• 1/2 oz Marie Brizard Liqueur Yuzu
• 1 1/2 oz Passion Fruit-Ginger Green Tea*
• 3-4 dashes Lemon Bitters

Preparation: In a shaker tin, combine Saint James Rhum Paille, Marie Brizard Mûre and Yuzu, Green Tea, and Lemon Bitters. Add one large ice cube and shake hard for 18-20 seconds. Double strain through a fine mesh strainer into a cordial glass. Garnish with a fresh Blackberry and edible glitter. *Passion Fruit-Ginger Green Tea: Ingredients: 5 grams (1tbsp) Imperial Grade Dragon Pearl Green Tea, 2 tbsp Passion Fruit Pulp, fresh, 20 grams Ginger, grated, 6 oz Water, Preparation: While bringing water to a boil, in a heatproof container combine Tea, Passion Fruit and Ginger. Once water has boiled, remove from heat, and let cool for 1-2 minutes (water should be 170o). Pour water over Tea mixture and let it steep 4 minutes. Stir gently to fully incorporate Passion Fruit. Pour through a fine mesh strainer into a heatproof container and allow to cool to room temperature. Store in the refrigerator until ready to use. Shake gently before using if separation occurs.

Angela Wood

Embrasse-moi sous le Pêcher (Kiss me under the Peach tree)

I believe that the latest trends are moving toward fresh and homemade ingredients and quickly leaving behind the processed products we’ve been using for the last decade. We are seeing the public become more educated and are more open to spirit forward flavor profiles. Instead of the overly sweet fruity cocktails, people are understanding the balance of a well-crafted cocktail. Flavor fusions are huge, that’s why I chose to use green tea and yuzu with the peach and apricot to create this playful rum punch. I also think bringing back techniques from the eras that cocktailing became an art form is heavily prevalent these days.

Ingredients:

• 4oz strong brewed green tea
• 2oz Saint James Rhum Vieux
• 1 ½ oz Marie Brizard Apry Liqueur
• Juice from half a lemon
• 1 tsp of brown sugar
• 4oz of whole milk for clarifying
• 1 tsp peach yuzu puree*

Preparation: Mix all ingredients except the peach-yuzu puree and stir until brown sugar has dissolved. Pour into 4 oz of whole milk and stir to activate the clarification process. Let sit until separated completely and filter through the curds a few times until it filters clear.
Once you have clarified the cocktail, pour into a shaker with ice and add a teaspoon of the peach-yuzu puree, shake vigorously and strain into a 5 oz Martini.

*Peach Yuzu Puree:

Ingredients:

• 1 whole peach peeled and diced
• 1 oz of Marie Brizard Yuzu liqueur
• 1 oz lemon oleo Saccharum made with light brown sugar
• ¼ tsp cinnamon

Preparation: Put in small saucepan and reduce. Puree mixture and press through a sieve for a smooth puree, discard pulp.

Lance Bowman

Sense Memory

My creative process for creating cocktails is something I first thought was odd, first I think of the cocktail experience and aromatics, with actual flavor and the cocktail itself coming after these ideas. As hospitality professionals one trend I love seeing come to the forefront is viewing what we provide as an experience, not just putting out a cocktail. Even the best cocktail can be an underwhelming experience if all the pieces don’t make for an immersive journey, or even worse if it is served under pretentious auspices. I’ve long been a proponent of putting the experience first. That’s not to say cocktails can’t be fancy, or esoteric, it’s the delivery and small details that can take a cocktail from being a self-indulgent ego stroke for the person behind the bar to something that makes the guest feel truly special. The trick is using the right techniques and creating the environment that can make even the most esoteric cocktail feel as comfortable as someone’s favorite pair of comfy shoes. My vision of cocktail trends is being able to embrace multiple trends and techniques to deliver this.

Setting the stage is an important piece for this, and this is why before making the cocktail we should burn some palo santo, its fragrant smoke setting the mood and backdrop for the journey that is about to commence.

In creating my cocktail “Sense Memory” a big part of it is just that, using a familiar aspect, in this case, a smell, to instantly take someone to a happy place, in this case, a toasted marshmallow. I know very few people who wouldn’t find the smell of a perfectly toasted marshmallow transportive, many people have lasting memories that are associated with it which helps set up the experience, both visually and aromatically, which hold massive value as those make their impression before our first taste, and imbues a serious drink with some much-needed whimsy.

Another cocktail trend is one I’ve utilized for over a decade and have even written entire menus around, which is the use of tea in cocktails. Tea offers us a huge flavor library to pull from, and can be manipulated in many ways, with different extraction techniques able to make the same tea present differently in different applications. In this case, I did a high-volume extended extraction to draw out some tea tannins that make a lasting impact on the mouthfeel of the drink. And the tea used is also meant to complement the aforementioned marshmallow: a lovely blend of smoky earl grey makes another tie-in to those campfire memories that are part of the toasted marshmallow experience but elevated and twisted a bit with the beautiful bergamot-tinged notes that are a hallmark of earl grey.

I know the “bar chef” and the culinary cocktail trend is entrenched, and maybe an overused trope in some regards, but it gives us access to another flavor library to utilize in our work, and in “Sense Memory” some stunning bourbon barrel aged truffle maple syrup adds not just richness, but a little bit of that slightly damp forest floor sense memory that plays into marshmallows and campfires.

Two more trends I love utilizing are alternative acids, and the use of acids in stirred cocktails. Stirred cocktails can be notoriously difficult to balance since the general rule has been that only shaken drinks should use acid. But in this drink a few drops of acid solution lighten the cocktail and tighten up the flavors, making a cocktail that otherwise would be a bit heavy into something with a tinge of liveliness.

Visual theater is also a part of the experience, and this drink, while simple in its execution, has some unique techniques involved, from the sound of a big cube being spun into the glass, to the aesthetic of carefully measured liquid ingredients being poured over crystal clear ice, to the stir in glass with the cube making perfect rotations leans into the cocktail being a show, while at the same time giving us perfect control over the amount of dilution in the cocktail, speeding up service and using less ice, and therefore less water in our programs.
Trends are also cyclical, and one that a bunch of craft cocktail bartenders have shunned for a long time is the oft-maligned banana liqueur, which isn’t completely unfounded. Cheap banana spirits are awful, but a well-made one, like Marie Brizard Banana, can add nuance, depth, and whimsy to a drink. Instead of being a one-note banana bomb the addition of vanilla, pineapple, and spices makes for a great costar in creating the “Sense Memory” experience.

Finally, we get to the focus of our drink, and a trend that should be at the front of everyone’s priorities, treating the base ingredient with respect. The rhum I chose to showcase, that is the key driver in the cocktail is Rhum Saint James exquisite Cellar Reserve. It’s been a piece of my back bar and my menu for nearly a year now, highlighting a standout single batch from the huge stores of aged rhum held in the Saint James warehouses in Sainte Marie. Aged for 5 years in first fill ex-bourbon cask it gains depth and intrigue, with the hallmark character of Saint James Agricole picking up a healthy dose of wood, vanilla, baking spice, and citrus that stands out, yet at the same time blends in with the other ingredients, and its 51.3% ABV giving the cocktail a certain heft that would be lost with a lower proof spirit. It makes the drink definitively not just a rhum cocktail, but a Saint James cocktail, showcasing the pride and passion of Sainte Marie.

Is this a lot of trends in one drink? Of course, but with a deft hand, and not using a trend just for the sake of being trendy we create a true cocktail experience, part serious, part whimsical, and exceedingly immersive. The experience is something rooted in “Sense Memory” but something that epitomizes the experience coming first and that serious cocktails don’t have to be completely serious.

Ingredients:

• 1 3/4 oz Saint James Cellar Reserve
• 1/2 oz Marie Brizard Banana
• 3/4 oz Light Smoky Earl Grey Orange Oleo Syrup*
• 1 barspon Truffle Maple Syrup (I used the Burton’s x Rare Tea Cellar Collaboration)
• 3 dashes Bitter Truth Bogarts Bitters
• 1 dash Bittermen’s Mole BItters
• 5 drops 10% Acid Solution*

Garnish: Toasted Marshmallow Dusted with Graham Cracker and Abuelita Cocoa

Glassware: Double Old Fashioned

Preparation: Before making the cocktail burn some palo santo to help set the tone for the experience. Place a 2×2 tempered ice cube in a double old-fashioned glass, build ingredients in glass and stir 15 seconds to chill, no additional dilution is needed as the light syrup provides the main dilution component. Toast a skewered marshmallow and dust with crushed graham cracker and Abuelita cocoa powder, place over rim of glass. Serve on a leather cocktail coaster.
Side Serve with a cup of tea (same as used in syrup production) sweetened with .5 ounces of the tea syrup to 4 ounces tea. *Homemade or hard to source ingredients can be sent to judges for ease of replication if desired. *Light Smoked Earl Grey Orange Oleo Syrup: In a bag combine 350 grams orange peel and 1 liter of sugar, vacuum seal and store in refrigerator for at least 48 hours. Brew 2 liters of smoked earl grey tea (I used rare tea cellars Smoky Regal Earl Grey, if necessary you can use a 50/50 blend of high quality lapsang suchong and earl grey, but the specific tea yields the best results) by steeping 30 grams tea in 2.25 liters of 180 degree water for 8 minutes, strain tea, and add hot water to return to 2 liters of volume if needed, add sugar and peels stirring to dissolve, fine strain final product through a fine strainer and paper filter.
*10% Acid Solution: Combine 1 liter water, 60 grams citric acid and 40 grams malic acid, stir to dissolve.

The post Cheers to 5 East Coast Finalists in the Bartenders Society Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Nicole says that watching the movie Cocktail inspired her bartending career.

Though she saw it as a little kid, she thought bartending was super cool. All throughout college, she worked behind the bar, in pubs and nightclubs, and when it came time to graduate, she didn’t want to walk away from the industry.

Nicole currently tends bar at Panorama Room on Roosevelt Island. Here’s what she had to say about her life behind bars.

What inspired you to become a bartender? 

Honestly it was the movie Cocktail, though I saw it as a little kid, I just thought bartending was so cool. I worked behind a bar, in pubs and nightclubs, all through college and upon graduating, I didn’t feel the need to walk away from the industry to make half what we were earning at the time, plus having fun.

Where do you tend bar now? What makes it unique? 

Panorama Room and I also do a lot of virtual Cocktail hours for corporate events and some private. Panorama Room is located on Roosevelt Island, where no one ever ventured to really as a destination for cocktails. They may come for the view, but they definitely stay for the cocktails. The virtual forum took off in the last two years for obvious reasons and it saved me when I had no bar to work in, serving guests in person, I could walk my guests through creating cocktails from the other side of my computer in my home. I absolutely love it!

Who has been most influential in your development as a bartender? 

My husband, Mason Salicetti, has been my biggest inspiration and influence. He has so much passion for the craft and is so talented, watching him meticulously craft a cocktail of his own creation gives me a fresh love for what we do every time I watch him. He never stops striving for anything short of perfection so how could I give any less.

Do you have any advice for novice/ at home bartenders? 

Learn all the basics of EVERY aspect of the job. It’s not just about recipes and making drinks, it’s hospitality, teamwork and understanding how the bar operates. Memorizing all the classic cocktails is a great but always be humble and look to work with people who are more knowledgeable than you. And there always will be.

What is your favorite ingredient right now and why? 

Salt solution. It’s just so important in so many drinks that many people don’t realize would work better with a little salt. It may just be my all-time favorite ingredient.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration? 

I usually sip on the base spirit and wait for any of its particular notes to inspire me and work from there.

Do you have a special technique you use or a tip for making a particular drink? 

Again, the salt. Try it in small doses and see if it doesn’t surprise you in certain cocktails you didn’t realize could be made better with a pinch.

Where do you see the bartending/cocktail culture headed? 

I think many non-industry people are taking notice that bartending can absolutely be a serious craft that requires talent, skill, and really hard work to advance within the industry. I feel and hope that will lead to more of us being able to get the same benefits 9 to 5ers get, like vacation and sick days and health insurance as the norm not the exception.

The Tangy Gila Monster

Ingredients:

• 1 ½ oz. Nikka gin
• ¾ oz. salted lime blueberry lavender oleo
• ¼ oz. yuzu
• 2 oz. soda with a lavender tea spritz
• Candied shiso leaf (for garnish)

Preparation: Shake all ingredients, less soda, spritz and garnish, and strain into highball over tall cube. Top with soda, spritz and place candied Shiso leaf on top.

The post Meet NYC Chilled 100 Member Nicole Salicetti appeared first on Chilled Magazine.

Source: Mixology News

Even though the prohibition era ceased nearly a century ago, some of its features have clearly made a mark on today’s culture in rather fascinating ways.

Situated in the Cosmopolitan of Las Vegas is The Barbershop Cuts and Cocktails, a 1920s prohibition-inspired speakeasy with a fully functional barbershop in the front and a whisky saloon in the back offering live music seven nights a week. Whether looking for a new sharp look done professionally, or a place to sit back and sip elegantly, this is the spot ideal for both.

Behind the unassuming janitor’s door in The Barbershop is a swanky hideaway lounge that harkens back to the Prohibition era. Upon entry, guests can expect a high energy music experience with a variation of musical genres depending on the day. Every Tuesday night is their signature “Faded Karaoke,” where singers are back by a live band. The following day is for the country fans, “Wild West Wednesday,” while the rest of the week’s tunes are all rock’n roll oriented.

The Barbershop Cuts and Cocktails bar program features an extensive selection of whiskies. Most of the boozy selections are inspired from arguably the most prominent aspect of the joint, which is live music. Take the “Six String Sling” for instance. Made with Suntory Toki whisky and Drambuie, they add a cherry and passionfruit mixer to it by freezing it in the shape of a guitar and serve it in a glass that has a guitar pick embedded in the side.

“We have a range of unique cocktails to choose from. In true spirit of a whisky bar, many of our cocktails have a whisky base; however, we have a range of other cocktails such as our bestselling Wild Orchid, a gin-based cocktail offering a balanced and refreshing taste with a lavender aroma. What makes this a unique taste is the added egg whites creating an unforgettable drink.”

In addition to all the liquid delights, they also offer a full food menu of small bites and table/bottle service for those looking for a more intimate experience.

Ultimately, The Barbershop is a great place for all music and cocktail lovers. Open seven nights a week, there is always something amazing to see. With celebrities often performing surprise sets on stage like Machine Gun Kelly, Macy Gray, Zac Brown and more, you never know who might show up while you are there.

Photos by David J Crewe 

The post Its Cuts and Cocktails at The Barbershop in Las Vegas appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Hatozaki Highball made with Hatozaki Finest Whisky topped with tonic or soda water.

Hatozaki was named after the oldest stone lighthouse in Japan, a symbol of safety and guidance listed as a Historical Monument. With a design strongly inspired by the delicate naturalistic art of the Edo era (1603-1868), Hatozaki also incorporates a deep respect to the whisky of Scotland, the country that pioneered the spirit.

Hatozaki Highball

Ingredients:

• 1 1/2 oz. Hatozaki Finest
• Top with Tonic or Soda Water

Preparation: In a highball glass pour the whisky add ice and top with soda water. Garnish with a lemon peel

The post Hatozaki Highball appeared first on Chilled Magazine.

Source: Mixology News

After its 2016 debut at New York’s Bar Primi, Frosé quickly became the go-to summer drink.

This tasty frozen cocktail is super easy to make and is extremely versatile with its simple base ingredients. While it has slowed down in trendiness over the years, it is still a refreshing delight to enjoy on those blazing hot days while out with some friends or just relaxing on your own.  

Frosé is simply frozen rosé blended with fruits, usually strawberries, to match the notes of the wine, but any fruit combo is sure to be fabulous! 

“Frosé King” Jess Patterson, owner of Charleston-based Frosé and beach eatery, The Co-Op, shares a few tips on how to create the best Frosé along with his go-to recipe to keep cool on these last dog days summer.

Tips to making Patterson’s famous Frosé

1. Always use a dry rosé!
2. Price should not matter.
3. Never ever add water or ice. Ever!
4. Make your own simple syrup. 

Frosé

Ingredients:

• 1 bottle Dry Rosé
• 1 1/2 oz Fresh Squeezed Lemon Juice 
• 2 1/2 oz Simple Syrup*

Preparation: Open your preferred bottle of rosé and have yourself a glass while you make your Frosé. You will need to free up about 6 ounces of bottle space to fit in the lemon juice and simple syrup. Empty lemon juice and syrup into the bottle of Rosé and shake. Cork back up and place in the freezer for about 4 hours, or overnight. Once completely frozen, take out and run warm water over the glass bottle until you see some separation. An ice pick is perfect to help pull out your Frosé. Serve in a wine glass. Enjoy!

*Simple Syrup: This can be done using any fresh fruit. Our most popular is strawberry. Simple syrup is just 1/3 water, 1/3 sugar, 1/3 fruit. Empty equal parts into a pot and bring to a boil. Done! Or be lazy and buy simple syrup at the grocery.

The post Check Out Bartender Jess Patterson’s Famous Frosé Recipe appeared first on Chilled Magazine.

Source: Mixology News

Happy National Whiskey Sour Day!

To celebrate watch Redwood Empire Whiskey Master Distiller, Jeff Duckhorn, and Head Distiller, Lauren Patz, talk and taste Lost Monarch Whiskey. Why not sip on this Whiskey Sour riff, Drink of the Giants, while you watch!

DRINK OF THE GIANTS

Ingredients:

• 2 OZ REDWOOD EMPIRE EMERALD GIANT WHISKEY
• 3/4 OZ FRESH LEMON JUICE
• 1/2 OZ MAPLE SYRUP
• 1/2 OZ ORGANIC EGG WHITE

Preparation: Dry shake ingredients vigorously, then add ice and shake again. Double strain into a chilled coupe and serve.

The post Celebrate National Whiskey Sour Day! appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo Cachaça 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 only TEN (10) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails made it to the competition FINALS and asked to create a video explaining how their cocktail is eco-conscious.

*Finalist cocktail videos will be announced TWO (2) per week in no order, for a total of TWENTY (20) finalist cocktails.

Thank you to all the bartenders who participated. Stay tuned for the announcement of the FINALE DATE where the final 10 bartenders will compete for the Grand Prize trip to Brazil coming in September, 2022.

More Bounce To The Ounce

A.J. Goodrich

Los Angeles, CA

ajgoodrich@gmail.com

Ingredients:

• 1 1/2 oz. Novo Fogo Bar Strength Silver Cachaça
• 1 1/2 oz. Pineapple Juice
• 1/4 tsp. Citric Acid
• 1/2 oz. Amaro Angeleno
• Pineapple Strawberry Tepache*
• 3/4 oz. Strawberry Date Syrup**

Preparation: Shake and strain into Collins Glass with regular block ice. Top with Homemade *Pineapple Strawberry Tepache: Cut tops of strawberries off wash thoroughly and add to a large pot Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later) Take leftover pulp and add to large pot, along with the stems. Cut top of pineapple off, about 2 inches below the stem (save for later) Cut off bottom, sides, wash thoroughly, and add to large pot. Cut pineapple into chunks as you normally would Juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe) Put core into the large pot. Save a few strawberry and pineapple slices for garnish! Add to the large pot: 6 cups of filtered water, 1 cup of local organic sustainable honey, 2 cinnamon sticks, 6 cloves. Cover pot lightly with a kitchen towel, let sit out at room temperature for 2-3 days (works best at 77-86 degrees Fahrenheit) Once mixture begins to ferment, spoon off white foam at the top of the pot. Strain out any solids (save for later) Bottle and refrigerate remaining **Pineapple Strawberry Tepache Strawberry Date Syrup: Add 1 part strawberry juice to 2 parts organic local date syrup Store and refrigerate. To Replant Pineapple: Twist off stem at the base Remove lower half of leaves, gently pulling off at the base, saving 6-12 leaves at the center Add discarded leaves and remainder of pineapple top to your Bokashi compost bucket Add strained out Tepache solids/remainder to your Bokashi compost bucket Add any other organic compostable material you may have to your Bokashi bucket, if desired Let pineapple stem dry out for 2 days, then sit it in a shallow glass of water up to the stem until roots start to sprout, changing the water every few days (roots in about 2 weeks) Plant sprouting stem in a 10 inch pot with potting soil. Fertilize with liquid “Bokashi Tea” from the bottom of your compost bucket as solids break down. The plant will grow like an indoor moderate tropical houseplant and can be moved outdoors in warm weather, doesn’t need to much water, just when soil dries out You can remove any “suckers” and plant them too to grow more! Fruit will mature in 2-3 years Any remaining compost can be ground up and added to your garden or favorite houseplant as a fertilizer! Garnish with Pineapple Leaves, Strawberry and Pineapple Slices (Save the leaves for compost when you’re done!)

The Lorax

Created by Leanne Favre

Brooklyn, NY

lmfavre@gmail.com

Ingredients:

• 1 1/4 oz Novo Fogo Bar Strength Cachaca
• 1 1/2 oz Cham-Cham Syrup*
• 1/4 oz Rhinehall Mango Brandy
• 1/4 teaspoon Citrus Powder**
• 1 1/4 oz Filtered Water
• Candied chamomile flowers (for garnish)***

Preparation: Scale batch up by six. Combine ingredients in a liter plastic bottle and force carbonate with a refillable CO2 tank two times. Gently pour into a reusable bottles and cap. Store in the fridge until ready to serve. Note: If you don’t have access to a CO2 tank, you can carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 parts Flat Champagne, 2 parts Chamomile Syrup, mix until incorporated. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Bring the water and sugar to a simmer in a small pot over medium heat. from heat. Add chamomile and allow to steep for 20 mins. Fine strain and reserve flowers. ** Citrus Powder: 2 parts Citric Acid, 1 part Malic Acid, Mix until incorporated. ***Candied Chamomile Flowers: Take used flowers. Line a dehydrator tray with parchment paper. Spread used wet chamomile flowers out in a single layer. Dehydrate until dry and crisp. Serve in a frosted pilsner glass over crushed ice.

The post Watch Bartenders A.J. Goodrich and Leanne Favre Create their Novo Fogo Bar Strength Challenge Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo Cachaça 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 only TEN (10) sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails made it to the competition FINALS and asked to create a video explaining how their cocktail is eco-conscious.

*Winning cocktail videos will be announced TWO (2) 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 FINALE DATE where the final 10 bartenders will compete for the Grand Prize trip to Brazil coming in September, 2022.

More Bounce To The Ounce

A.J. Goodrich

Los Angeles, CA

ajgoodrich@gmail.com

Ingredients:

• 1 1/2 oz. Novo Fogo Bar Strength Silver Cachaça
• 1 1/2 oz. Pineapple Juice
• 1/4 tsp. Citric Acid
• 1/2 oz. Amaro Angeleno
• Pineapple Strawberry Tepache*
• 3/4 oz. Strawberry Date Syrup**

Preparation: Shake and strain into Collins Glass with regular block ice. Top with Homemade *Pineapple Strawberry Tepache: Cut tops of strawberries off wash thoroughly and add to a large pot Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later) Take leftover pulp and add to large pot, along with the stems. Cut top of pineapple off, about 2 inches below the stem (save for later) Cut off bottom, sides, wash thoroughly, and add to large pot. Cut pineapple into chunks as you normally would Juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe) Put core into the large pot. Save a few strawberry and pineapple slices for garnish! Add to the large pot: 6 cups of filtered water, 1 cup of local organic sustainable honey, 2 cinnamon sticks, 6 cloves. Cover pot lightly with a kitchen towel, let sit out at room temperature for 2-3 days (works best at 77-86 degrees Fahrenheit) Once mixture begins to ferment, spoon off white foam at the top of the pot. Strain out any solids (save for later) Bottle and refrigerate remaining **Pineapple Strawberry Tepache Strawberry Date Syrup: Add 1 part strawberry juice to 2 parts organic local date syrup Store and refrigerate. To Replant Pineapple: Twist off stem at the base Remove lower half of leaves, gently pulling off at the base, saving 6-12 leaves at the center Add discarded leaves and remainder of pineapple top to your Bokashi compost bucket Add strained out Tepache solids/remainder to your Bokashi compost bucket Add any other organic compostable material you may have to your Bokashi bucket, if desired Let pineapple stem dry out for 2 days, then sit it in a shallow glass of water up to the stem until roots start to sprout, changing the water every few days (roots in about 2 weeks) Plant sprouting stem in a 10 inch pot with potting soil. Fertilize with liquid “Bokashi Tea” from the bottom of your compost bucket as solids break down. The plant will grow like an indoor moderate tropical houseplant and can be moved outdoors in warm weather, doesn’t need to much water, just when soil dries out You can remove any “suckers” and plant them too to grow more! Fruit will mature in 2-3 years Any remaining compost can be ground up and added to your garden or favorite houseplant as a fertilizer! Garnish with Pineapple Leaves, Strawberry and Pineapple Slices (Save the leaves for compost when you’re done!)

The Lorax

Created by Leanne Favre

Brooklyn, NY

lmfavre@gmail.com

Ingredients:

• 1 1/4 oz Novo Fogo Bar Strength Cachaca
• 1 1/2 oz Cham-Cham Syrup*
• 1/4 oz Rhinehall Mango Brandy
• 1/4 teaspoon Citrus Powder**
• 1 1/4 oz Filtered Water
• Candied chamomile flowers (for garnish)***

Preparation: Scale batch up by six. Combine ingredients in a liter plastic bottle and force carbonate with a refillable CO2 tank two times. Gently pour into a reusable bottles and cap. Store in the fridge until ready to serve. Note: If you don’t have access to a CO2 tank, you can carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 parts Flat Champagne, 2 parts Chamomile Syrup, mix until incorporated. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Bring the water and sugar to a simmer in a small pot over medium heat. from heat. Add chamomile and allow to steep for 20 mins. Fine strain and reserve flowers. ** Citrus Powder: 2 parts Citric Acid, 1 part Malic Acid, Mix until incorporated. ***Candied Chamomile Flowers: Take used flowers. Line a dehydrator tray with parchment paper. Spread used wet chamomile flowers out in a single layer. Dehydrate until dry and crisp. Serve in a frosted pilsner glass over crushed ice.

The post Watch Bartenders A.J. Goodrich and Leanne Favre Create their Novo Fogo Bar Strength Challenge Winning Cocktails appeared first on Chilled Magazine.

Source: Mixology News