For centuries barrel-aging methods used for distillation of spirits remained stagnant.

Thanks to the power of science and curiosity, spirited innovators are shattering the boundaries of traditional maturation techniques.

There are many spirits brands today leading the way into more efficient, and eco-friendly approaches. Two such innovators are the co-founders of Bespoken Spirits, Stu Aaron and Martin Janousek.

Martin is a material scientist by training and a fine beverage aficionado by passion. Stu is a serial entrepreneur and has more of the everyman’s palate. But most importantly, they both love a good whiskey.

Back in 2017 during a meeting with his wine and whiskey club, Martin posed a question that marked the origin of his future alcohol brand. He wanted to know the reason why it takes years to produce a spirit of high quality. And how science could explain why a 15-year-old whiskey was worth so much more than a 12-year-old whiskey. Upon learning the answer, he refused to believe it strictly had to be that way, so like any good scientist, he started reading and tinkering and inventing.

It was in his garage that he created the proprietary technology that would soon become Bespoken Spirits’ core. Along the way, he proposed the idea to Stu, and Stu fell in love with it. They started the company in 2018 with a mission to take craft, creativity, and flavor experiences to new heights while lowering the environmental footprint through a precise process called craft maturation.
By using craft maturation, Bespoken achieves its goal of elevating a spirit’s flavor profile by carefully tailoring the aroma, color, and taste to exact specifications in a matter of days opposed to years. Because of this, they offer billions of bespoke expressions that are perfect for both whiskey enthusiasts and the whiskey curious.

While it does sound like some type of cheat code miracle, every step is completely legitimate and backed by scientific evidence. A simple way to think about it is that they’ve deconstructed the barrel. They take the same all-natural elements of wood, toast, and char (no additives needed) and re-imagined the process for the 21st century.

The method begins by taking any source spirit, young or old. The team discusses what they want in the resultant spirit in terms of aroma, color, and taste. Once they have decided, they can tailor a recipe for it.

They then select the right types, amounts, and combinations of small pieces of wood they refer to as microstaves. After that, they decide how to toast and char the micro-staves for the desired result, a function similar to traditional spices.

It all comes together when the microstave mixture marries the source spirit in the proprietary activator, which controls the environment for temperature, pressure, and churn rate. And just like that, it only takes three to five days to mature a premium, award-winning spirit.

The reason Bespoken has won 111 medals throughout only two years of eligibility, including high scores and the Sustainability Emblem in The Chilled 100 Spirits Awards is obvious. They’re able to design and produce premium quality products mindfully while using less than 3% of the wood, 1% of the energy, and a fraction of the water required by traditional barrel aging. This emphasis on taste, product, and value is a better whiskey for you, and the planet,

Donner Pass

Ingredients:

• 1½ oz Bespoken Spirits Rye Whiskey
• 1 oz Bespoken Rum
• ¼ oz Crème de Cacao
• ¼ oz Demerara Simple Syrup
• 2 Dashes Blueberry Cardamom Bitters
• Garnish: Brandied Cherries

Preparation: Combine all ingredients with ice into a shaker and stir until chilled. Strain into an Old Fashioned glass over a cube of ice. Garnish.

Apple Boulevardier

Ingredients:

• 1 1/2 oz Bespoken Rye Whiskey
• 3/4 oz Cynar 70
• 1 oz Apple Cider

Preparation: Combine all ingredients in a mixing glass or cocktail shaker with ice. Stir to chill, then strain into rocks glass over large ice. Garnish with apple slices.

The post Next Generation of Whiskey Maturation with Bespoken Spirits appeared first on Chilled Magazine.

Source: Mixology News

Streaming and cable TV commodity Eric Ladin is currently shifting from the final season of Netflix’s Ozark in which Ladin played Kerry Stone, known as a celebrity chef and owner of a top-tier restaurant in the city and high roller who frequented the Missouri Belle, to Sony’s anticipated feature Where the Crawdads Sing, which is based on the best-selling novel.

His breakout role in HBO’s Generation Kill mini-series, paved the way for memorable arcs on the likes of AMC’s Mad Men, HBO’s Boardwalk Empire and Big Love, Amazon’s Bosch, and AppleTV+’s For All Man Kind. Simultaneously, Ladin juggled series regular roles on HBO’s The Brink with Tim Robbins and Jack Black, History Channel’s Six, Disney+’s The Right Stuff, and most notably as the antagonist of AMC’s The Killing.

The Houston, Texas native earned his BA in theatre at The University of Southern California. Shortly afterwards he would go on to land the monumental breakout role in HBO’s Generation Kill. From that point forward, he has continued to shine in a diverse range of key roles.

Chilled had the opportunity to chat with Eric to learn about his love of bourbon, his whiskey-filled bar, his Rye Old Fashioned, and his bartending past.

Tell us about the projects you are working on.

In addition to my acting work, I am currently developing a show about Bourbon.

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

Playing golf. Camping with my family. Surfing with my sons. Enjoying fantastic meals with my wife.

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

Dining out is something my wife and I love to do. Italian, sushi, and seafood are our favorites.

What types of dishes do you typically order?

My preference is for the server or chef to lead the way. At sushi restaurants I love to order the Omakase Menu.

Any favorite bars?

As long as accompanied by friends, any will do!

What drinks do you order when out?

Whiskey. Bourbon or rye. If it’s a bar that has a great selection, I love to try things I don’t have at my house. Usually neat, but sometimes on a cube.

Do you prepare drinks at home?

I am working to perfect my Rye Old Fashioned recipe.

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

Whiskey. A lot of whiskey. My wife would say “too much” whiskey, I would say there’s no such thing.

Have you ever been a bartender?

Of course, how else could I complete the cliche of an out-of-work actor in LA?! I worked for several catering companies after college and tended bar at private events for everything from premieres to Bar Mitzvahs.

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

My grandfather. I was young when he died and would love to get to know him now as an adult.

The post Chillin with Ozark’s Eric Ladin appeared first on Chilled Magazine.

Source: Mixology News

United States winner of the Licor 43 Bartenders & Baristas Competition is Lauren Pellecchia bartender and Chilled 100 Member from Cincinnati, Ohio. Lauren won with her original cocktail named Passionately 43.

Over 150 people from across the United States entered the competition, with ten finalists competing at the Hollywood Roosevelt Hotel in Los Angeles. Pellecchia will now join her fellow finalists in the Canary Islands, competing for first place by showcasing the imagination they bring to the art of coffee cocktail creation. The global finals will take place on Oct 19, 2022.

Licor 43, the Spanish liqueur brand once again called on cocktail and coffee professionals around the world to showcase their expertise and creativity in the art of pairing Licor 43 and coffee, with the U.S. joining countries around the world in running live regional rounds.

Returning to the judging panel in the Global Finals is International Barista Champion Merijn Gijsbers, who has worked with the competition since 2019. Joining him for this year to find the best new Licor 43 coffee cocktail recipe will be American bartender Lynnette Marrero, known for creating the world’s first all-female speed bartending competition, ‘Speed Rack,’ and Thalita Freire, the 2021 Bartenders & Baristas Challenge Champion from Brazil who won with her drink, “Tropicália.”

The 2022 global winner will receive a bursary to put towards professional equipment and career development courses, will take their place on next year’s judging panel and will become the Licor 43 Coffee Master for 2023, appearing with the brand at key international shows.

Congratulations Lauren! Check out her winning recipe here.

Passionately 43

Ingredients:

• 30 ml Licor 43
• 22 ml Passionfruit Puree
• 15 ml Lemon Juice
• 15 ml Allspice Dram 15ml
• 15 ml Macadamia Nut Liqueur
• 45 ml Cold Brew Coffee

Preparation: Shake with a large ice cube. Double strain into a chilled coupe. Serve with white chocolate dipped shortbread cookies.

For more info CLICK HERE!

The post Lauren Pellecchia wins Licor 43 Bartenders & Baristas Competition with her Passionately 43 appeared first on Chilled Magazine.

Source: Mixology News

According to the folks at Big 5 Rum the best way to celebrate National Rum Day is by drinking Big 5 Rum!

Two popular flavors bartenders are mixing with are Cafecito Cuban Coffee Rum and Coconut Rum. Here’s what the team at Big 5 says about these versatile and must mix rum flavors.

Tell us about Cafecito Cuban Coffee Rum. What are bartenders doing with it?

We’re seeing some cool cocktails with Rum, including a lot of takes on the Espresso Martini. Cafecito Cuban Coffee Rum is a bit sweeter than the combo of vodka and coffee liqueur, so you can skip the simple syrup for an easier assembly! And since coffee and rum are key components of Tiramisu, we’re seeing a lot of fun dessert cocktails as well.

What inspired this flavor? 

Big 5 Cafecito is inspired by the Cuban Coffee it’s named after, and the tradition around the drink. Big 5 is Cuban Inspired and named after the Big 5 social clubs in Havana in the 1960s. Cafecito is a staple in Cuban American communities and is enjoyed with family and friends. We wanted to recreate that community experience with our Cafecito, so we did extensive flavor testing to make sure we got the flavor right.

Tell us about Coconut Rum. What are bartenders doing with it?

Big 5 Coconut Rum received a Bartender Seal of Approval at the Chilled 100 Spirits Awards, which we’re very proud of. We formulated our Coconut Rum at 70 proof with all natural flavors and less sugar for the best possible experience in a cocktail. Not only are people using it in drinks that already feature coconut to really enhance the flavor, but we’re also seeing people sub it in for silver rum (since you can do it at one to one without throwing off the balance) in drinks like Mojitos.

Talk to us about Big 5 Coconut Rum win at the Chilled 100 Spirits Awards. 

I think it’s easy for Coconut Rum and all flavored rums to get assigned to a certain type of cocktail, so winning the Chilled 100 Bartender Seal of Approval felt like a big win for not just Big 5 Coconut Rum but the whole brand! We’re proud of our bold-flavored rums, and it was great to know that folks in the bartender and cocktail community appreciated them as well!

Tell us about the popularity in mixing with coconut rum these days.

Personally, we think Coconut Rum is popular because it reminds folks of being on vacation! People are looking for a way to relax and unwind with a cocktail, and what better way to transport yourself to the beach than a tropical flavored drink! While Coconut Rum can sometimes get pigeon-holed into Pina Coladas and it can absolutely be used in more elevated cocktails and in a lot of fun ways.

Check out these Must Mix cocktails to get your National Rum Day started! And rum isn’t’ just for summer, with more fall focused cocktails in mind, flavored rum mixes well in everything from Cranberry Spiced Rum Punch to a Bourbon Cafecito Cocktail

Big 5 is offering free shipping on two or more bottles here with the code RUMDAY.

Iced Coffee + Cafecito

Ingredients:

• 2 oz Big Five Cafecito Cuban Coffee Rum
• 6 oz Cold Brew coffee
• Splash of cream

Preparation: Pour cold brew (either homemade or store bought) and Cafecito over ice, stir. Add a splash of cream or drink it black if that’s how you enjoy your cold brew.

Coconut Rum Punch

(Batch Cocktail)

Ingredients:

• 1 1/4 cup Big 5 Coconut Rum⁠
• 2 cups Orange Juice⁠
• 2 cups Pineapple Juice⁠
• 2 cups Ginger Ale⁠
• 1/2 cup Grenadine⁠

Preparation: Combine all ingredients in a large container, stir, and chill. Serve within an hour or two into glasses with ice.

Bourbon Cafecito

Ingredients:

• 1/2 oz Bourbon
• 1 oz Big 5 Cafecito Cuban Coffee Rum
• 1/4 oz Creme de Cacao
• 2 dashes orange bitters
• Orange peel (for garnish)

Preparation: In a mixing glass filled with ice, stir together all ingredients. Strain over a large ice cube in a rocks glass and garnish with orange peel.

Big 5 Sunset

Ingredients:

• 2 oz Coconut Rum
• 1 oz Peach Schnapps
• 2 oz Cranberry Juice
• 2 oz Orange Juice

Preparation: Add coconut rum, peach schnapps, cranberry juice, and orange juice to a shaker with ice. Shake for 15-20 seconds. Strain into glass filled with ice.

The post It’s National Rum Day! Celebrate with Big 5 Rum Cocktails appeared first on Chilled Magazine.

Source: Mixology News

According to the folks at Bacardi, August is National Rum Month. They are sharing some rum-derful BACARDI cocktails to help celebrate the month and National Rum Day on August 16th.

Check out the Old Cuban Bacardi cocktail made with Ocho adding just a few other classic ingredients makes for an incredibly smooth sipping experience. And just because rum is fun, we added the Ocho Old Fashioned recipe today too! Enjoy!

Old Cuban

Ingredients:

• 2 oz BACARDÍ Reserva Ocho
• 1 oz lime juice
• 1 oz simple syrup
• 2 dashes Angostura bitters
• 6 – 8 mint leaves
• 2 oz champagne/sparkling wine

Preparation: Shake all ingredients aside from the sparkling wine in a cocktail shaker with ice, and fine strain into a chilled coupe. Top with sparkling wine and garnish with a mint sprig.

Ocho Old Fashioned

Ingredients:

• 2 oz. BACARDÍ Reserva Ocho
• ¼ oz. simple syrup
•  2 dashes Angostura® bitters

Preparation: Add all ingredients into a rocks glass, fill with ice and stir until well mixed and very cold. Garnish with orange peel.

As the leader in the rum category for over 160 years, BACARDÍ’s handcrafted rums, like BACARDÍ Reserva Ocho, offer robust and award-winning flavors perfect for any National Rum Month celebration.

The post Old Cuban appeared first on Chilled Magazine.

Source: Mixology News

When describing Pisco to consumers in the states, Catalina Bentz, founder of Catan Pisco compares the Chilean grape brandy to vodka and tequila offspring.

“If vodka and tequila had a baby,” the result would be Pisco. “Vodka is a clean, completely versatile spirit, while tequila offers a more complex and flavorful finish—just like our pisco,” describes Bentz, founder of Catan Pisco. Catan’s tall frosted glass bottle even aligns with premium vodkas familiar with American imbibers. Oppositely, the clear liquid imparts ripe melon and peaches, then shifts into soft floral aromas like magnolia and orange blossom, before a mellow finish enters (like tequila). A pleasant, lingering tangerine zest keeps you enticed in between sips.

“As soon as people try it, they’re shocked at how much they love it. The whiskey drinkers that only drink brown spirits are the ones [impressed] when they try Catan,” she smirks. “My favorite is a Pisco Paloma or a Catan & Tonic (called PisTon in Chile).”

She admits recipe development took sixteen months before debuting her craft brand. 100% organic Pedro Ximenez (PX) grapes are hand-picked from a fair-trade certified vineyard in Ovalle, Chile. “The [vineyard] location sits in a valley which allows natural irrigation from the Andes mountains providing amazing soil for our vines,” she explains. Through CATAN H2O, 1% of proceeds per purchased bottle are donated to fight the scarcity of water caused by droughts, agriculture emergencies, and privatization in Chile.

Meticulously double-distilled, the organic purities of the PX grapes yield a silky-smooth spirit. Later, the liquid undertakes steel tank aging reaching 40% ABV which determines its ‘Reserve style (according to Chile’s pisco classifications). “We hope that our next SKU will be a barrel-aged Grand Reserve at 45% ABV,” Bentz reveals.

Her pisco took home gold at the San Francisco World Spirits Competition and ‘Best in Show San Diego Spirits Festival. “My discriminating palate [has] served me correctly, and since then, we continue to win golds and I couldn’t be more proud,” Bentz concludes.

Pisco Paloma

Ingredients:

• 1 ½ oz. of Catan Pisco
• ¾ oz. triple sec
• 1 oz. lime juice
• 1-2 oz. grapefruit juice
• 1 oz. simple syrup

Preparation: Add all ingredients to the shaker, fill with ice and shake. Strain into a Collins glass and garnish with a grapefruit peel.

The post Catan Pisco Impresses Whiskey Drinkers appeared first on Chilled Magazine.

Source: Mixology News

Top-shelf tequila and haute couture hats—how can you ask for a more perfect pairing?

That was the theme of the party in downtown Los Angeles celebrating the collaboration of El Tesoro de Don Felipe Tequila and Gladys Tamez Millinery (GTM). Fashionable partygoers sipped on the Tesora Rosa cocktail (recipe below) and danced the night away with a taco in hand and “The Tesoro” hat on their crown.

Known as the “treasure of Jalisco” (Tesoro is the Spanish word for treasure), the premium tequila serves as the inspiration for the all-new design crafted by Gladys Tamez, Los Angeles’ “milliner-to-the-stars.” Named the “The Tesoro”, the high-end hat is the ideal summer companion for both hombres y mujeres.

“When El Tesoro and I came together to concept a custom hat inspired by their incredible tequila, it was an easy creative process for me from there,” says Gladys Tamez. “I was immediately drawn to the beautiful packaging and presentation of the bottles, and the taste was like no other tequila I have ever tried. To understand how it is made and shared is to understand the soul of Mexico. It is truly an artist’s brand that I am proud to collaborate with and celebrate – an authentic Mexican tequila that makes me extremely proud of my culture and homeland, the place where I was raised and discovered my passion for hat making.”

The intersection between Tamez’ aesthetic sensibilities and the El Tesoro brand’s dedication to craft was the ideal ‘fermentation and distillation’ of creativity. Straw hats worn by the agave farmers, or los jimadores, at La Alteña Distillery inspired Gladys’s timeless design that is built to last. Another muse was the agave plant—the eternal source of life for El Tesoro Tequila—which is included as an emblem on the hat band. Also dedicated to the art of hand-crafted artistry, Master Distiller Carlos Camarena crafts El Tesoro tequila the old-fashioned way—by hand, using the materials of the earth to create a pure expression of agave.

Tequila fans and style enthusiasts alike can get their own tequila-meets-summer fashion statement online HERE or at the Gladys Tamez Millinery studio in Los Angeles.

Created by Gladys Tamez herself, the Tesoro Rosa is a twist on the classic Ranch Water cocktail with elements of sweet and spiciness, two elements of Gladys’ personality brought to life

Tesoro Rosa

Created by Gladys Tamez and renowned mixologist, Shawn L.

Ingredients:

• 1 1/2 part El Tesoro Blanco
• 1/2 part Lemon
• 1/2 part Lime
• 3/4 part Simple Syrup (1:1 sugar to water)
• 1 1/2 part Premium Soda Water
• 2 pinches of Salt
• 3 Jalapeno Slices
• 1 Strawberry
• Edible Pansy flower (for garnish)

Preparation: In a shaker, muddle the jalapeno slices, strawberry, salt and citrus. Add the tequila, simple syrup and ice. Shake and double strain into an ice-filled Collins glass. Top with the soda and garnish with a pansy flower.

The post El Tesoro Tequila Collaborates with Celebrity Hatmaker Gladys Tamez to Create “The Tesoro” Hat appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo Cachaça invited eco-conscious bartenders to enter an original cocktail recipe in their Bar Strength Challenge 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 specific order, for a total of TEN (10) winning cocktails.

Thank you to all the bartenders who participated in The Novo Fogo Bar Strength Challenge. 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.

The Protégé Effect

Created by Gabriela Holzer

Cleveland, OH

gaby_holzer@yahoo.com

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

Clean Bean

Created by Christopher Devern

Philadelphia, PA

cdevern12345@gmail.com

Ingredients:

• 1 1/2 oz Novo Fogo
• 1 1/4 oz Espresso
• Banana Peel and Coconut Palm Sugar
• 3/4 Oleo Saccharum

Preparation: Mix 1 cup of coconut palm sugar with 3 banana peels in a jar. Make sure to coat the banana peels entirely for better results. Stir every few hours and let sit for 1-3 days until oil forms. To make a “clean bean” combine all ingredients and shake with ice. Double strain and serve with 3 coffee beans. Garnish with 3 espresso beans.

The post Watch Gaby Holzer & Christopher Devern Create their Novo Fogo Bar Strength Challenge Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Top selling aged rum in Guatemala, Botran Rum has re-entered the United States market.

After a three-year hiatus, Botran Rum reveals a fresh look including new certification stamps. The striking new packaging with iconography was inspired by Guatemala’s many natural resources.

“The brand refresh is meant to invite consumers to experience the colorful, joyful and vibrant side of Guatemala while better communicating Botran’s position as one of the top premium rums across the world” explains Ivan Valdez, Senior Global Brand Manager for Licores de Guatemala, the parent company of Botran Rum. “Our new vision is to fill every glass with the bright and vibrant spirit of Guatemalan rum.”

Botran’s revamped look is a complete departure from the brand’s earlier, more traditional appearance. The new packaging features certification stamps that highlight two of Botran’s distinctive qualities: “Ron de Guatemala” Protected Designation of Origin (PDO) and the brand’s ISCC Plus (International Sustainability & Carbon Certification) accreditation certifying Botran as the world’s first sustainable rum across all parts of the rum journey including plantations, mill, distillery, aging facilities, and bottling, or as Botran likes to say, “from crop to drop.”

In addition to the new seals on the bottle, Botran recently earned Carbon Neutral Certification from SGS in recognition of the brand’s commitment to our planet, since 1977 Botran has planted and grown more than 1.8 million trees in Guatemala. Consequently, Botran self-mitigates its carbon footprint without the need to purchase carbon credits.

With the new packaging comes a new outlook. Alexandra Alfaro, Corporate Marketing Director for Licores de Guatemala says, “Botran’s essence is captured in our statement ‘MAKE IT RONTASTIC’. Sustainable, fresh, Guatemalan, rum-loving, eye-smiling, friendship-starting with unfiltered openness. We invite consumers to experience our vibrancy which is more than rum and more than fantastic.” The new attitude runs through all aspects of the brand including all marketing communications, social media, POS materials, etc.

The post Make it Rontastic, Botran Rum Returns! appeared first on Chilled Magazine.

Source: Mixology News

Emily Shah, Indian American actress and daughter of famed Bollywood producer Prashant Shah has made a name for herself with her stunning looks and aptitude for the performing arts.

She went from being the first Indian-American to compete at Miss USA to starring in a lead role for a global film. Emily executive produced and starred in “Jungle Cry” which had a global theatrical release throughout 10+ countries and wide release in India during May of 2022. Based on a true story, the film follows a young team of rugby players who grow up in the slums of India and made history after winning the 2007 Rugby Nations Cup in England. Emily plays the team’s physiotherapist.

The Chicago-born, New Jersey-raised actress proudly represents her multi-cultural family background, and passions for travel, dance, and theatre. Emily grew up on set for her father’s films and always felt an infatuation with both production and acting. She had the privilege of theatre training throughout her youth, including Lee Strasberg’s Institute of Film and Theater in New York and Los Angeles, Madumati’s Dance & Acting Academy in Hindi for Bollywood, New York Film Academy, and Weist-Barron.

As a teenager, Emily started working in local pageants, commercials, and print work for Indian American brands until she got a job on the set of “Jersey Boys” as an assistant to Clint Eastwood and later assisted in “Captain America: The Winter Soldier,” “Monster Trucks,” and “Fast & Furious 7.” Emily graduated with a degree in Entertainment Media Management from California State University and went on to grow her career in acting by working on national campaigns for Proactive, Sephora, Motorola, and T3.

As an actress fluent in Gujarati, English, and Hindi, Emily is building her career in both Bollywood and Hollywood alike. When she is not on-set, you can find her watching her favorite sports team, the Kansas City Chiefs. Emily grew up playing soccer every day, so her passion for sports has only grown.

Her newest venture now includes her passion project, Dharma Indian Dry Gin. She started her liquor company right before the pandemic and went through 50+ distillations before deciding on what is now the world’s first Ayurvedic Inspired distilled spirit, Dharma Indian Dry Gin.

Chilled had the pleasure of chatting with Shah about her what her home bar is stocked with and her Indian Dry Gin.

Tell us about the projects you are working on.

Over the pandemic, I took a couple of screenwriting courses at UCLA and was able to create a series as well as write two feature films which I am in the process of developing and pitching.

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

Travel to a destination that I’ve never been to if time permits. Most of the time, because I’m so busy, I love to just stay at home with my dog and my family and catch up on shows over good home-cooked meals and a gin and tonic.

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

My diet is plant based, so I always try to find a plant-based restaurant. Some of my favorites are Margot’s in Santa Monica and Nic’s on Beverly in Beverly Hills, which both carry my gin.

What types of dishes do you typically order?

I prefer more savory dishes so I will always go for something that is savory and usually spicy. And if something has truffle on the menu, my eye always gravitates towards it! I prefer dishes which I typically can’t make at home.

Any favorite bars?

Right now, Black Liquor Market and Bathtub Gin are some of my favorites. They also carry Dharma Gin!

What drinks do you order when out?

My go to drink is a Negroni. If I’m looking for something more refreshing, I stick to a gin and tonic or a gimlet.

Do you prepare drinks at home?

Oh, all the time! I actually studied bartending and have an affinity for creating craft cocktails. I love making drinks for my guests and impressing them with my skills!

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

I always gravitate towards craft distilled or smaller brands because I know that their quality is going to be a lot better than some of the bigger, mass-produced spirits. I have a handful of different vermouths, your classic and newer aperitif’s/ liquors, a global selection of gin, some Mezcal from Mexico, and a few whiskeys from Japan. Also, if I am in the mood for wine, I have a selection of organic red wine that I love, mostly from Italy.

Have you ever been a bartender?

Not professionally.

The post Chillin’ With Emily Shah appeared first on Chilled Magazine.

Source: Mixology News