Santo Tequila asked top bartenders to create cocktails that Transcend the Ordinary using their authentic 100% Blue Weber agave tequila for a higher quality experience.

Out of hundreds of entries these TWENTLY (20)* cocktails Transcend the Ordinary according to our judges! (*Finalist cocktails will be announced FIVE (5) per week in no order, for a total of TWENTY (20) Finalists cocktails.

Thank you to all the bartenders who participated. Stay tuned for the announcement of 5 Bartender Finalists chosen by our judges to compete for Cash Prizes coming soon.

Suzy Tweten

spiritedshaker@gmail.com

Basilica de Santo

My cocktail is meant to be pure and fresh, just like pure blue weber agave tequila. The tequila’s notes of white pepper and citrus play beautifully with herbs such as basil. This is meant to transcend a typical cocktail experience by bringing in that freshness, as well as moving beyond typical expectations in cocktail combinations. Falernum is an ingredient you rarely see paired with agave. It is typically seen in fun, wild tiki cocktails to bring in those notes of clove and ginger. My inspiration for bringing in such a wild ingredient is of course Santo’s founders, Sammy and Guy. Two people who know a lot about tequila and flavor. Well, guys, tequila plus basil plus falernum will take you straight to Flavortown! The egg white foam rounds out the flavors and gives it an elevated look and mouthfeel. This is an easy cocktail to make while still transcending the ordinary.

Ingredients:

• 2 oz Santo Fino Tequila Blanco
• 1/2 oz Falernum liqueur
• 1 oz Lime juice
• 1/4 oz Basil syrup*
• Egg white or vegan alternative
• Aromatic bitters for garnish

Preparation: *Basil syrup Make simple syrup using 1 cup sugar to 1 cup water – heat just until sugar dissolves. Once cooled, blend simple syrup with 1/4 cup fresh basil on high for 30 seconds. Fine strain and keep refrigerated. For the cocktail: Add all ingredients except bitters to a cocktail shaker. Shake well without ice, and then add ice and shake again. Double strain into a coupe glass, and garnish with aromatic bitters “hearts” and a basil leaf.

Jonathan Stanyard

jdstanyard@gmail.com

Break The Mold

Break the Mold is a cocktail that is all about the revelation that is the Santo Mezquila. The world’s first blend of tequila and mezcal. I often mix cocktails with a split base; Santo Mezquila was the perfect base for this next-level cocktail. I chose to use some tropical fruits and flavors of Mexico to capture the culture where the product goes from field to bottle. To bring the vegetal tones of the Blue Weber agave to the forefront, I used fresh sage to elevate those and the citrus and pepper notes. Raspberry and Passionfruit are bright and inviting to the olfactory senses, giving your taste buds a fruity dance. In combination with the smokey Espadin agave, there is a perfect balance of light and dark. To ensure a textural component, I used Passion Fruit in a foam with a touch of agave syrup and repurposed aquafaba (bean water). It is finished with drops of Hibiscus Saline and a hint of fresh sage. Every component is readily available from many grocers or cocktail supply stores. The foam and saline drops are easily made within minutes without special equipment. Like Guy Fieri, Sammy Hagar, and Juan Eduardo’s groundbreaking blend of mezcal and tequila, I, too, broke the mold.

Ingredients:

• 11/2 oz Santo Mezquila
• 1/2 oz Raspberry Syrup
• 1/2 oz Fresh Lemon Juice
• 2 dashes Orange Bitters
• 3 Fresh Sage Leaves
• Top with Passion Fruit Foam*

Preparation: Add two sage leaves to a cocktail shaker and muddle lightly to bring out the oils and aromas. Add the Santo Mezquila, Raspberry Syrup, Lemon Juice, and ice and shake well for 12 seconds. Double strain into a fun cocktail glass of choice. Finish with a layer of fresh passion fruit foam, hibiscus saline drops, and a fresh sage leaf. Passionfruit Foam 2 oz aquafaba 1 ½ oz Passionfruit Puree ¾ oz Agave Syrup Add the ingredients to a cocktail shaker and shake until soft but stable foam is achieved. Adding a shaker ball or the coil from a Hawthorne strainer can help. Another option is to use a milk frothing wand. Hibiscus Saline Combine 60g of warm water with 6g of salt and a teaspoon of hibiscus flowers. Stir until the salt is dissolved and let steep for 15 minutes—strain and place into a dropper bottle.

Nohelani Ader

nohelaniader@gmail.com

Kūpuna’s Prayers

How does my cocktail transcend the ordinary? I wanted to focus on Hawaiian history month. Specifically, women (wahine). Wahines are literally the vessels that house the potential for our nation to perpetuate. They are the first teachers and protectors of the children. There are stories that goddesses birthed the islands– the land base of our lahui (land, people, power). Some say that if you want to heal a nation, you start by supporting its women. My cocktail is a beautiful representation of the strength of a woman. The light smoke from the mezcal with the infusion of hot chili oil, creates a harmony of fire and passion. Followed with the flavors of guava and basil combined creating a balance of tropical and vibrant energy, and an aroma of curry to bring it back down to earth. The combination of the flavors is the representation of all the strong women that walk our lands and to all our ancestors praying for us.

Ingredients:

• 1 1/2oz Hot chili oil washed Santo Mezquila
• 3/4 oz Guava basil purée
• 3/4 oz Lemon juice Bitter End’s curry bitters
• Pebble ice
• Lemon twist

Preparation: Hot chili oil wash: 6oz Santo Mezquila 1tsp Hot chili oil Mix well and allow to infuse room temperature for 2-4 hours, mix every so often. After room temperature infusion, place in freezer overnight. Next day, fine strain out frozen oil. Strain into bottle. Guava basil purée: 1 bag of Goya guava pulp 3 medium sprigs of fresh basil 1 cup granulated sugar 0.5 cup water Create rich simple with sugar and water. Once the syrup is fully clear, adjust heat to simmer and slowly add guava pulp. Mix well and add chopped fresh basil. Allow basil to seep into the mix for about 10mins with heat. Remove from heat and allow mix to cool down to room temperature. Strain out basil leaves and bottle.

Jes Gutierrez-Switaj

theonesauceress@gmail.com

Soul on Fire

My first love is cooking, from which my love for cocktail crafting evolved. My spice rack holds likely every spice you’ve heard of, and lots more. I hoard spices. I always like to repeat the adage ‘Cooking is an art, baking is a science.’ I’m not a scientist, and I approach my cocktail creation the same way I approach cooking. Start with an idea, add a few things, taste, add more, repeat until it’s perfect. Or until it’s tasty. Sometimes you create a flop, or you have to start back at square one. But if you let your flavors lead you, you can end up with some pretty delicious art. My spices are like magic potions and powders to me, and I try and use them whenever I can. My inspiration for this cocktail, and the theme of ‘Transcend the Ordinary’ was to incorporate common household ingredients in creative and exciting ways, but still simply enough for any level of cocktail enthusiast to replicate. I wanted the cocktail itself to be an experience for all the senses. The spice of the peppers leaves your lips tingling, the kind of heat only more heat can quell. The lingering Palo Santo and mandarin oils transports the mind to sandy, arid climes. The drink’s bright golden hue like the blinding desert sun. An adventure for the palate all in one glass.

Ingredients:

• 1 1/2 oz Chocolate Milk washed Santo Mezquila
• 1/2 oz Chili infused Cognac
• 1 oz Mandarin Orange Juice
• 1/2 oz Coriander Syrup
• 6 Drops Salted Cacao Bitters
• Squeeze of Lemon Palo Santo Smoke

Preparation: Rim glass by lightly brushing on some coriander syrup and then sprinkling with mandarin salt. Combine cocktail ingredients in a mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving. Chocolate Milk washed Santo Mezquila: In a glass container combine 2 oz chocolate milk and 1/4 teaspoon cocoa powder. Slowly pour in 6 oz of Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using. Chili infused Cognac: 4 oz Cognac 1/4 teaspoon Szechuan Peppercorns 1 tablespoon dried Ancho Chili pieces 1 dried Chili de Arbol, crushed Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Strain contents before using. Mandarin Salt: Dehydrate peel of one mandarin orange, with as much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized. Coriander Syrup: 1/4 cup Whole Coriander Seeds 1 cup Water 3/4 cup Sugar Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate.

Matt Pladgeman

matt@rightthingtodoaz.com

Flava Town

For this cocktail I wanted to create a cocktail that encompasses all my favorite things, combining flavors from my childhood (black currant and rhubarb) in combination with my favorite agave spirit tequila, and incorporating the tropical tasting air (because I am a huge fan of all things tropical) to create a clarified vegan cocktail that defies the consumers expectation of what it should taste like based on its appearance and deliver a complex unexpected burst of flavor with each sip. The cocktail itself tastes like a blackcurrant rhubarb crumble with buttery pastry notes that come from the bitters and orgeat, topped with a light tropical tea flavored foam or “air” that lightly accents and compliments the fruit notes in the drink. This cocktail transcends the ordinary because it visually looks like a stiff spirit forward cocktail topped with a purple foam that is intriguing to the eye, but once you take that first sip it just explodes with the unexpected flavor of a shaken cocktail. I used slightly more acid in the drink than usual as the clarification process tames the acidic qualities and adds a milky flavor to the drink which creates a balanced acid ratio once clarified. This cocktail is not you’re traditionally expected tequila cocktail by any means, but the merriment of flavors came together beautifully.

Ingredients:

• 1 1/2 oz Santo Reposado Tequila
• 1/2 oz Lejay Cassis
• 1/4 oz LoFi Gentian Amaro
• 1/4 oz Giffard Rhubarb Liqueur
• 1 oz Lime Juice
• 1/2 oz Buttered Pecan Orgeat*
• 2 Dashes Fee Brothers Black Walnut Bitters
• Coconut Milk Clarified**
• Topped With a Purple Passion Air*

Preparation: Take clarified cocktail and pour 4 oz over a large cube in a double rocks glass. Hand bland the purple passion air mixture to create the bubbles, then use a julep strainer to scoop the bubbles out and top the glass with the bubbles until you have it where the bubbles are rising about the glass line for the garnish.

*Buttered Pecan Orgeat Recipe:

Ingredients:

• 1/2 Cup Coarse Chopped Pecans
• 1/2 Cup Water
• 1/2 Cup Brown Sugar
• 4 dashes Orange Blossom Water
• 3 drops of Butter Extract

Preparation: Add pecans to a blender and pulse the blender to get a coarse blend, add blended pecans to a bowl with the 1/2 cup of water and cover the bowl with plastic wrap. Leave the pecan/water mixture for 24 hours to allow for the “nut milk” to form. After 24 hours add the nut milk mixture with solids to a medium sized pot and add in the brown sugar. Bring the contents to a boil on low to medium heat while stirring to ensure the sugar fully integrates into the mixture. Once it reaches a bowling point add the butter extract and orange blossom water, stir the syrup then set aside for 30- 45 minutes to cool to room temperature. Strain out the solids once cool.

**Coconut Milk Clarification

Ingredients:

• 4 1/2 oz Santo Reposado Tequila
• 1 1/2 oz Lejay Cassis
• 3/4 oz LoFi Gentian Amaro
• 3/4 oz Giffard Rhubarb
• 3 oz Lime Juice
• 1 1/2 oz Buttered Pecan Orgeat
• 6 dashes of Fee Brother Black Walnut Bitters
• 3 oz Unsweetened Coconut Milk

Preparation: For this I tripled the cocktail spec amount to make for easier clarification as you will lose some volume during the process. Combine all ingredients cocktail into a cambro and stir until all ingredients are fully mixed in. Add 3 oz of unsweetened coconut milk to a pot and bring to a boil. Once it starts to boil slowly add the hot milk to the cambro and stir to incorporate. Leave the mixture at room temperature for 1 hour as the milk begins to curdle. Then place cocktail mixture into the fridge for another hour. After that hour get multiple mason jars and attach a coffee filter to the top of each (the more you have the quicker the process) and fasten with a rubber band so that the filter will stay on. Slowly pour small quantities of the batched drink over the filters, wait about an hour to an hour and a half until the filters stop dripping. Pour remaining contents of each filter into a container and repeat the process until all is left in the filters are the coconut milk curdles. Lastly repeat the process one more time with the clarified cocktail this time leaving out the curdles from the last round to get one final strain of the clarified mixture. Once completed you have your clarified cocktail. Measure this out into a 4 oz serving size for each drink.

***Purple Passion Air

Ingredients:

• 1/4 oz Combier Blue Curaçao
• 6 oz of Tazo Passion Tea Iced Tea
• 1 1/4 oz of Soy Lecethin into a small cambro.

Preparation: Take an immersion blender and hand blend the mixture lightly skimming the top of the mixture to create the “air.”

The post Check Out 5 of 20 Finalists in the Santo Transcend the Ordinary Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

End of Summer nights are all about hanging by the fire with friends comparing s’mores-making skills.

So why not test your hand at a s’mores cocktail? Eat your s’mores and drink it too with this delicious and decadent tipple!

Made with Mozart Chocolate Cream Liqueur, a full-bodied, creamy milk chocolate liqueur refined with Belgian chocolate, our Drink of the Week will be your new go-to dessert cocktail. Creamy and smooth, this Mozart Chocolate Cream Liqueur features notes of vanilla and cocoa and is a savory match with graham cracker-infused mezcal in this must mix s’mores cocktail.

S’mores Cocktail

Ingredients:

• 1 1/2 oz Mozart Chocolate Cream Liqueur
• 1/4 oz Koskenkorva Vodka
• 3/4 oz Vanilla Liqueur
• 1/2 oz graham cracker-infused mezcal*
• 1/2 oz half and half

Preparation: If desired, rim glass with chocolate syrup and crushed up graham cracker. Combine all in a shaker with ice. Shake and strain into coupe. Garnish with marshmallow if desired, and brûlée.

*Graham Cracker Mezcal:

Pour 1/2 cup mezcal over 1 graham cracker in a jar or container with lid. Let sit for 15 minutes, and then place into freezer for at least 30 minutes. Strain out graham cracker with a fine mesh strainer or cheesecloth.

The post Mozart S’mores Cocktail appeared first on Chilled Magazine.

Source: Mixology News

What makes certain wines a “good value,” a get-what-you-pay-for pick, or a luxury selection?

Given all the choices of wine out there, choosing the right one to go with certain occasions or meals can be overwhelming—add to that the pressure of picking a “good” bottle and most people opt to rely on a bartender’s good judgment in wine selection. So, what does a bartender need to know?

We asked John Dunn, Vice President of Marketing and Operations for Blue Ridge Spirits known for Luna Nuda Prosecco and Pinot Grigio, for tips on how to spot a “good value” or “quality” wine pick.

Tell us how to choose the right wine.

Although there are many, many wines to choose from, the characteristics of each wine are different. For instance, a Prosecco should have an effervescent mouthfeel, while a Pinot Noir should not.

When recommending wine, it’s important to get an idea of what a customer is looking for. Asking questions like “what type of wine do you prefer” and “are you looking for a wine to pair with your meal” to assess whether they’re looking for a red or a white, and if they’re looking to pair their wine, what they’ll be having for dinner. Luna Nuda Pinot Grigio, for example, is a full bodied white that pairs well with lighter dishes like chicken and fish, but also has enough strong flavors to stand up to richer sauces.

Dunn’s 5 Ways to Spot Quality Wine:

The Label: Looking at the front isn’t always the best way to judge the wine. Read the back! Often, winemakers add tasting notes, detail, and important information (like winery, region, etc.) to the back. There are rules to labeling wine and they can be very specific, so the back label can give more information that isn’t distinguishable from a single designation. The more specific the wine description is on the back label in regard to terroir and description the more you can tell about the wine (and more description you can give to customers!)

DOC designations: DOC, which means “designation of controlled origin,” is a combination of a geographically restricted production area, regulations on winemaking methods, and maximum harvest yields for the designated wines. While DOC seems to be a good indicator, many winemakers choose not to apply for DOC because it allows for flexibility and creativity in the winemaking process.

Taste: The best way to determine wine quality is to taste the wine yourself! While you may not feel like you have a sommelier palate, use the instincts you have for mixing drinks and apply it to wine. Does the body and mouthfeel of the wine balance with the flavors? If you have high alcohol, is there some sweetness to balance? Identify flavors in the wine like you would a cocktail and compare it to what’s expected for the style (which is an easy google search!)

Balance: A balance of acid, sweetness, tannin, and alcohol is essential to the winemaking process. Acid and tannin create “harder” flavors in your mouth, while alcohol and residual sugar soften those flavors. Getting these four components to balance is a mark of a quality wine.

Length, Depth: Length refers to how the wine feels on your palate, while depth refers to the layering of flavors. Complex wines are more difficult to produce, so that can give you an idea of quality.

What makes Luna Nuda a quality wine at its price point? 

What makes Luna Nuda a quality wine is the care and energy that is put into cultivating the grapes and the wine making process at Castelfeder Winery, in the Alto Adige Valley of Italy. Alto-Adige is extremely well known for its Pinot Grigios and is also small as far as Italian regions go. Many commonly found Alto-Adige Pinot Grigios retail for over twenty dollars, depending on your location.

What Makes Luna Nuda a solid choice?

Luna Nuda Pinot Grigio is estate grown handpicked, and hand sorted in Italy’s Alto Adige Valley at Castelfeder Winery. Alto-Adige is considered one of the best growing regions for Pinot Grigio, (Source) producing wines that are crisp, light-bodied, and pair with a variety of dishes. The wine is bright and crisp, with flavors of golden delicious apple and citrus. This wine has a hint of alpine air and minerality—flavors that embody the terroir of Italy’s northernmost winegrowing region.

What should bartenders know about selling and serving Luna Nuda wine?

Luna Nuda Pinot Grigio is a great by the glass option for the menu, with the option to buy a bottle as an upsell. Luna Nuda should be served in a white wine glass and should be chilled before serving for at least a day. Additionally, when serving Luna Nuda as a bottle, a wine chiller should be placed on the table to keep the Pinot Grigio chilled before glasses are refilled.

The post 5 Ways to Spot a Quality Wine appeared first on Chilled Magazine.

Source: Mixology News

Royal Dutch Distillers (RDD), the United States subsidiary of De Kuyper Royal Distiller names Brian Thomas as their new Chief Operating Officer.

“I am very much looking forward to this new role at Royal Dutch Distillers, and continued partnership with Blue Ridge Wine and Spirits. Together we will build upon the previous growth of Royal Dutch Distillers’ portfolio in the United States, and take the brands to the next level,” says Brian Thomas.

Brian brings over 20 years of industry experience in sales, importation, and distributor management in all markets through the United States. He started at RDD as the Illinois Market Manager in 2016, and was rapidly awarded larger responsibilities in the Midwest, and became Director of Sales Western U.S. in 2018. In 2019, he was named Director of Sales of the U.S.

“I am very pleased that we were able to recruit our long-time Sales Director Brian Thomas for the position of COO. Brian not only understands our company very well, but also has a deep knowledge of the United States spirit market. I am convinced that he will further expand the success of our brands in the U.S. by following our global vision to ‘Own the Cocktail,’” shares Mark de Witte, CEO of De Kuyper Royal Distillers.

The family-owned global company De Kuyper Royal Distillers, well known from the global market-leading brand in cocktail liqueurs, brings in more than 325 years of expertise in creating high quality liqueurs. The Dutch Distiller consistently pursues its vision to “Own the Cocktail” and enables everyone to enjoy great cocktails on every occasion. Being among the world’s leading liqueur distilleries, curiosity and passion for the distilled product are the constant driving force behind innovative and successful new product developments. The family business received the prestigious “Liqueur Producer of the Year” award from the internationally leading ISC in 2022 for the fourth year in a row next to many trophies and awards for their spirits and liqueurs.

Royal Dutch Distillers is a 100% subsidiary of De Kuyper Royal Distillers headquartered in Schiedam (The Netherlands). RDD specializes in the sales and marketing of ultra-premium, bartender-focused spirits and cream-based wines such as Mandarine Napoléon, the rich and unique combination of mandarin and cognac, since 1892, Heering Cherry Liqueur, bartender’s choice with more than 200-years of history, Rutte gin and genever, Fiorito Limoncello, Bébo Cuban Coffee Liqueur and America’s famous ChocoVine range.

The post Royal Dutch Distillers Appoints New Chief Operating Officer, Brian Thomas appeared first on Chilled Magazine.

Source: Mixology News

In honor of World Clean-up Day (September 17, 2022), Copalli Rum’s successful Cocktails for A Cause initiative continues.

The initiative supports eco-friendly organizations and during the month of September, Copalli continues to raise funds to support Let’s Do It World – the organization behind World Clean Up Day. Additionally, the brand will be sponsoring local clean-up projects in key markets.

“Sustainability is not just a marketing initiative, it is core to who we are,” says Mark Breene, CEO, Copalli USA. “Our programing around Earth Day earlier this year was a great success with bars and accounts and helped raise more than $1000 for local organizations. We wanted to continue the effort and being a part of such a global effort makes sense for Copalli Rum.”

Copalli Rum is an organic rum sustainably produced at the Copal Tree Distillery in the rainforest of Southern Belize. Made from just three ingredients—fresh pressed sugar cane juice, pure canopy water and yeast, Copalli Rum is produced at a Distillery which is designed to have as small a carbon footprint as possible.

Participating restaurants and bars in California, Florida and New York created cocktails using any of the Copalli Rum expressions—White, Barrel Rested or Cacao—during the month of September. Each cocktail is finished with a custom garnish which features a QR code that explains more about the program and World Clean Up Day.

An added element is that the garnish can be taken home and planted, producing a bouquet of wildflowers. For each featured cocktail sold during at participating accounts, up to $2 is donated to Let’s Do It World. A list of participating accounts may be found here.

Consumers unable to visit a participating account may also get in on the fun as Copalli Rum will be donating $5 for each bottle purchased online or at participating retailers during September to Let’s Do It World.

World Cleanup Day is one of the biggest civic movements of the day, uniting 191 countries across the world for a cleaner planet. On September 17, an estimated 60 million volunteers across the globe come together to cleaning up litter from beaches, rivers, forests, and streets. On that same day, Copalli Rum teams will lead clean-up programs in Long Beach and San Francisco.  Additional details can be found on the website.

About Copalli Rum 

Copalli Rum is a single estate rum sustainably produced in the heart of the Rainforest of Southern Belize. Crafted at the Copal Tree Distillery, which was designed to have as low a carbon footprint as possible, Copalli Rum is made from only three ingredients: organic fresh pressed sugar cane juice, pure canopy water and yeast. The Distillery is fueled by 100% biomass and returns no waste to the environment. Because sustainability is as much about economic development as environmental stewardship, profits from the sale of Copalli Rum go to a trust which supports philanthropic efforts in the Toledo District of Southern Belize.

Award-winning Copalli Rums are available in White, Barrel Rested and Cacao expressions and sold through retailers, bars and restaurants in Florida, California and New York and online. Copalli Rum is a proud member of the Corporate Conservation Circle of the Rainforest Trust.  For more information, visit copallirum.com

The post Cocktails for A Cause with Copalli Rum appeared first on Chilled Magazine.

Source: Mixology News

DIY cocktail bars, bar cart service, and table-side cocktail experiences are on trend. Here’s what two top East Coast bars are doing.

Ordering a cocktail at the bar can always be a bit of a gamble when it comes to the experience.

One trend which has become increasingly popular over the past few years eliminates the possibility of such an inconvenience. Known as tableside cocktail service, this more direct, personalized, and private approach brings the bar right to where the guest is seated. Offering a more memorable experience for guests, this one-on-one custom service has an impact on guests, making them feel truly special.

One establishment located in Atlanta called The Betty has tapped into the potential of tableside cocktail service. The Betty channels old Hollywood glamour through its classic atmosphere and lush garden landscaping. An evening on the terrace sets off a sense of escape from the city. There is no better time to unwind and relax with a curated cocktail experience.

Using that to their advantage, their team launched a Martini cocktail cart. It was the ideal way to bridge a connection with guests and create unforgettable experiences for them. The selections include the Vesper (Ketel One, Bombay Sapphire, and Lillet Blanc), Gin Martini (Plymouth, Noilly Prat vermouth, and Lemon), and Vodka Martini (Ketel One, Noilly Prat vermouth, and Olive). They also offer a spritz comprised of Aperol, Lo-Fi Gentian Amaro, Prosecco and club soda.

Inquiring on what makes The Betty’s tableside program stand out, Lead Bartender Justin says, “It gives us the opportunity to have a conversation about how each guest likes to enjoy their Martini. We know our guests are very particular about how they like their Martinis so it’s especially important that we ask these questions to customize their cocktail.”

Another space that boasts an excellent tableside cocktail experience option is Oak Steakhouse Highlands, stationed in North Carolina’s Skyline Lodge. The Steakhouse offers an innovative approach to steakhouse dining, serving Blue Ridge Mountains inspired specialties alongside steakhouse classics.

The bright and lively weekend brunches hosted by the steakhouse set a communal atmosphere, perfect for the incorporation of a cocktail cart to connect. As for the contents of the cart, it includes a Bloody Mary section featuring standard garnishes and more experimental options that rotate seasonally. Additionally, for the Mimosa offerings, guests can choose between Prosecco, Cava, and Champagne and a variety of seasonal juices ranging from traditional (orange) to more unique (strawberry) and seasonal (peach for Bellinis), along with summer berry garnishes.

Jeff Gates, director of Outlets of Skyline Lodge and Oak Steakhouse Highlands gave some key advice regarding how to create an experience of his establishment’s caliber.

Photo Credit: Molly Harris

“Start small and ask guests what else they want to see in the interactive tableside experience. The guests are the most important part of the experience so they should absolutely be involved in determining what is available. We recently had a guest recommend that we do anchovy-stuffed olives and they’ve been available since. They are delicious!”

The post What Are Tableside Cocktail Experiences in Today’s Top Bars appeared first on Chilled Magazine.

Source: Mixology News

Actress on the rise Michelle Ortiz was Born in Highland Park, California.

As she moved around throughout her schooling, Ortiz developed the ability to adapt to different environments. In turn, she was able to pick up things like sketch comedy with relative ease.

Michelle has a strong musical theatre background and is fluent in Spanish. She received a Political Science and Theatre degree from Loyola Marymount University, then went on to study at the prestigious Moscow Art Theatre School in Russia and trained in classical opera in Germany. Additionally, she participated in the 2014 ABC Diversity Showcase and the 2016 CBS Diversity Showcase. Michelle currently resides in Los Angeles with her beloved cat named Fat Carl.

Michelle may be best known for her series regular role on The CW’s revival of the smash hit comedy series “MADtv,” which solidified her place as an up-and-coming comedian in the entertainment industry. While on the show, she earned notoriety for her bold humor and quickly became a fan favorite, appearing in hilarious sketches as Kim Kardashian, Melania Trump, Sofia Vergara, and Dora the Explorer.

Additional television credits for Michelle include ABC’s Agents of S.H.I.E.L.D., Netflix’s I Think You Should Leave with Tim Robinson, Vudo’s Mr. Mom, and Netflix’s Gentefied. She has also been featured in series such as Life in Pieces, Mom, B Positive, Tacoma FD, and Mr. Corman.

While working in television and on stage keeps Michelle busy, she has also brought a handful of characters to life in iconic games including Star Wars: Squadrons (Electronic Arts, 2020) and Star Wars: The Old Republic – Legacy of the Sith (digital expansion, 2022).

She can next be seen starring as Maggie in the upcoming Hulu comedy series, This Fool.

Chilled got the chance to chat with Ortiz to learn more about her love of tequila and her mean mezcalita!

Tell us about the projects you are working on.

I just made my theater debut with the west coast premiere of King Liz at the Geffen Playhouse and currently starring in the Hulu original series This Fool as Maggie.

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

I’m not going to lie; I work really hard, but downtime is definitely spent in bed watching TV.

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

Depends on the occasion! I love anything from food trucks to fine dining.

What types of dishes do you typically order?

I like to go with whatever that restaurant’s specialty is. But if it’s Italian, gimme that

cacio e pepe, baby!

Any favorite bars?

I love a good dive bar, but anywhere with friends will do.

Favorite drink?

Tequila soda with lime juice, or a glass of Spanish sparkling wine (cava).

Do you prepare drinks at home?

Yes, I make a mean Mezcalita!

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

Tequila, Hanson Sonoma Vodka, Mezcal, and more tequila.

Have you ever been a bartender?

No, but I worked at a wine bar right out of college.

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

My idol, Judy Garland.

The post Chillin’ With Michelle Ortiz appeared first on Chilled Magazine.

Source: Mixology News

Corner Bar Management (CBM), based in Las Vegas, NV, promises to themselves and their guests “pride in service, a demand for quality, and a curiosity for originality” and not to gamble on guest’s good times, but deliver them instead.

Founder Ryan Doherty has more than delivered, as he has interconnected progressive design, captivating art, ingenious cocktails and inventive cuisine across his various bars and restaurants in Las Vegas. Doherty has opened several well-known illustrious establishments that have received numerous accolades and awards. What was solely a neighborhood bar a decade ago has morphed into an entire neighborhood.

One of CBM’s newest ventures is Peyote, a Latin-inspired, chef driven restaurant. They utilize modern cooking techniques with farm-fresh ingredients and global flavors to create signature dishes and cocktails. Their mission is two-fold; to provide an approachable culinary experience yet leave their palates in a state of bewilderment with every bite. Peyote has a warm, colorful ambiance with a diverse clientele. Guests are greeted by cacti and succulents on their way in, and their outdoor patio is a retreat of sorts, featuring a firepit and outdoor grill.

Peyote’s cocktail menu is eclectic and includes unique tableside experiences, such as their “No Figgity No Doubt” Old Fashioned, which comes in a bottle that is smoke-capped and poured tableside to provide a full sensory experience. The Chorizo Margarita is another popular cocktail, which has a recipe original to the venue and was crafted by their cocktail designer and general manager, Marissa Barlow. It is prepared with their own chorizo fat-washed tequila, fresh-squeezed lime and pure agave.

Peyote is located inside Fergusons Downtown, which removes them from the heavy tourist area of Fremont Street. They can cater to the local Vegas community while still being included in the very special neighborhood that Doherty is proud to be part of.

The post The Sensory Experience at Peyote in Vegas appeared first on Chilled Magazine.

Source: Mixology News

Tuesday, September 20th is National Punch Day!

A once standard staple at historic parties, the punch bowl is coming back! Inspired by large-format cocktails and the spirit of conviviality, punch bowl drinks are taking the cocktail experience to the next level. The term ‘punch’ refers broadly to any unfussy drink served from a large bowl at parties, but it’s evolved into something more sophisticated and scalable.

We asked Three-time James Beard award nominated Head Bartender Alex Barbatsis of Chicago’s The Whistler (GQ’s 25 Best Cocktail Bars in America) for some insight on how a crowd-pleasing punch bowl can liven things up and serve as an ornate fixture for socializing.

Alex’s Tips on Crafting a Punch Bowl:

• Size matters when it comes to icing your punch. You can keep a punch cool without getting too watered down by using a single large block of ice.
• Specialty spirits stores often carry large ice molds, but you can make your own using a small cooler or a bread pan—opt for a decorative, patterned one to add further interest to your punch.
• A well-presented punch bowl can add a festive spark to any gathering. An easy way to enhance its look is by adding edible flowers and sliced citrus wheels on top of the block of ice. It serves as a centerpiece for your party so should be dressed accordingly.

Check out these 5 punch bowl recipes created by top bartenders using that will take your soirées to the next level!

P100D Punch (20 servings)

Created by Jonathan Pogash

Ingredients:

• 1 bottle of Tap 357
• 1/2 jar of The Perfect Purée Cranberry Purée, thawed
• 3 oz The Perfect Purée Meyer Lemonade Concentrate, thawed
• 1/2 gal. apple cider
• 3 oz cinnamon syrup

Preparation: Add to punch bowl. When ready to serve, add ice and stir well. Ladle into cups. Garnish with cranberries.

Linnean Hill Punch (100 servings)

Created by Jonathan Pogash

Ingredients:

• 4 bottles of Cutty Sark Scotch
• 2 jars of The Perfect Purée Cranberry Purée, thawed
• 2 gal. apple cider
• 1 gal. limeade
• 6 cans ginger beer

Preparation: Combine all ingredients in a punch bowl and stir to combine. Ladle into a rocks glass with ice and garnish with a thin apple slice.

Brant Point Punch

(Photo by Max Anderson)

Created by Jonathan Pogash, The Cocktail Guru,

Served at Nantucket Wine & Food Festival, 2022

Ingredients:

• 1 1/2oz Brugal 1888 Rum
• 1 oz The Perfect Purée Mango Passionfruit Blend, thawed
• 1 oz Bajan Punch
• 1/2 oz pomegranate juice

Preparation: Place all ingredients into a cocktail shaker with ice. Shake lightly, strain and serve in a highball glass.

Pyrat Punch

(Photo by Ruslan Khmelevsky)

Created by Caterina Miltenberger, Corporate Mixologist, Glazer’s Distributers, Dallas

Ingredients:

• 1 oz Pyrat XO Reserve Rum
• 1 oz Dekuyper Amaretto (save 1/2oz Amaretto for float)
• 1/2 oz Patron Citronge
• 1/2 oz The Perfect Purée Passionfruit Concentrate, thawed
• 1 oz falernum

Preparation: Add ingredients in a mixing glass with fresh ice. Shake vigorously, strain pour into a Pilsner glass with fresh ice. Garnish with a pineapple leaf.

Passion Punch

Created by Tony Abou-Ganim, The Modern Mixologist

• 1 1/2oz Barsol Quebranta Pisco
• 1/2 oz Lemon Hart Rum
• 1 ½ oz The Perfect Purée Passionfruit Concentrate, thawed
• 2 oz fresh orange juice
• 2 oz fresh lemon sour
• 2 dashes Angostura Orange Bitters
• 1 dash ground nutmeg

Preparation: In an ice filled mixing glass, add Barsol Quebranta Pisco, The Perfect Purée Passionfruit Concentrate, fresh orange juice, fresh lemon sour, Angostura orange bitters and ground nutmeg. Shake until well blended and strain into an ice goblet. Top with a float of Lemon Hart Rum. Garnish with orange and lemon slices and a brandied cherry.

The Perfect Purée invites foodservice professionals to order complimentary samples.

The post Here’s How Top Bartenders Celebrate National Punch Day appeared first on Chilled Magazine.

Source: Mixology News

It’s a peach of a drink!

Chilled 100 Bartenders Angela Wood, of Gallary Chophouse in Tampa, Florida and Frank Valles, of Blue Mesa Grill in Dallas, Texas create cocktails using Bärenjäger Honey Bourbon and both favor the flavor of the season—you guessed it—peach!

Peach and Petals 

Created by Angela Wood

Ingredients:

• 2 oz Bärenjäger honey bourbon
• ¼ oz Monin Lavender Syrup
• 3 oz Petit Peach Nectar
• Top Drier Prosecco

Preparation: Fill sangria glass with ice and top with 4 or 5 grilled peach chunks . Add ¼ oz of Monin Lavender Syrup, 3 oz peach nectar, 2 oz Bärenjäger Honey Bourbon. Top with a drier prosecco and stir with a bar spoon to push the peaches into the glass. Top with another grilled peach piece and add a few fresh or dried lavender sprigs.

Jellystone Jam Session

Created by Frank Valles

Ingredients:

• 1 1/2 oz Bärenjäger Honey Bourbon
• 1/2 oz Ancho Reyes Verde
• 1 1/2 oz Simple Syrup
• 1 1/2 oz Kerns Peach nectar
• 1 1/2 oz Fresh Lemon juice
• 10-12 hand crushed mint leaves

Preparation: Shake all ingredients with ice and strain over fresh ice in a large Collins glass.  Top with club soda. Garnish with mint bundle.

The post Watch Chilled 100 Bartenders Angela Wood and Frank Valles Create Bärenjäger Honey Bourbon Cocktails appeared first on Chilled Magazine.

Source: Mixology News