Celebrate the unofficial end of summer with this cocktail from Aba in Austin, Texas!

 

Their “Go Freezy on Me” cocktail recipe yields ten delicious frozen wine cocktails, perfect for your backyard Labor Day party with friends and family.

 

“With all of our frozen cocktails, we’ve been enamored with the idea of using wine as the base ingredient and augmenting it with other ingredients. We didn’t want to simply do another frosé,” said Thomas Mizuno-Moore, Senior Beverage Manager for Aba. “There’s so much great depth and complexity to wine that it serves as an anchor and foundation to the development of the final cocktail. For the “Go Freezy On Me,” we wanted something bright and tropical to help our guests beat the heat in Austin.”

 

Chinola Liqueur from the Dominican Republic is a bright and tropical-tasting passionfruit liqueur. Their liqueur is unparalleled in taste and versatility and is the perfect balance between sweet and tangy with natural acidity.

 

 

 

Go Freezy on Me

*yields 10 cocktails 

Ingredients:

• 5 oz Lime Juice
• 2 1/2 oz Grapefruit Juice
• 5 oz Simple Syrup
• 5 oz Lo-Fi Gentian Aperitif
• 5 oz Chinola Passionfruit Liqueur
• 20 oz Rosé
• 10 oz Water

Preparation:  If using a slushie machine, Pour all ingredients into the machine and let it freeze.

If using a blender: Combine all ingredients in a large pitcher or bowl. Pour the mixture into gallon sized ziplock bags and freeze. Remove from freezer, break into small chunks, and blend in a high speed blender until slushie-like.

 

 

The post Go Freezy on Me appeared first on Chilled Magazine.

Source: Mixology News

Experiment with Blood Monkey Irish Gin in your craft cocktails such as Last Word, along with trying some of Blood Monkey’s signature cocktails created by New York bartender and consultant, Chilled 100 Member, Paula Lukas.

 

Blood Monkey brings a new dimension of taste to contemporary gin cocktails. Made with a malted Irish barley liquor base and botanicals such as Szechuan pepper, Irish rosemary, and lime leaf this gin is more savory than sweet.

 

 

 

STEAL AWAY

Ingredients:

• 1 ½ oz. Blood Monkey Gin
• 1 oz Byrrh Grand QuinaQuina
• ½ oz Singani 63 Bolivian Brandy
• 2 dashes 18:21 Earl Grey Bitters
• 1 piece of candied ginger (for garnish)
• 1 sprig of rosemary (for garnish)

Preparation: Combine liquid ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe. Garnish with rosemary and candied ginger.

 

 

 

I AM SAILING

Ingredients:

• 1 ½ oz. Blood Monkey Gin
• ¾ oz. Giffard Rhubarb Liqueur
• ½ oz. Pierre Ferrand Dry Curacao
• 1 ½ oz. ruby red grapefruit juice
• 2 dashes Scrappy’s Cardamom Bitters
• 1 pinch pink Himalayan Sea Salt
• 1 slice of ruby red grapefruit (for garnish)
• 1 slice of cucumber (for garnish)

Preparation: Combine liquid ingredients and sea salt in a shaker with ice. Shake and strain over pebble ice in a large rocks glass. Top with more pebble ice. Garnish with ruby red grapefruit slice and cucumber slice.

 

 

 

The Blood Monkey Basil Smash

Ingredients:

• 2 oz. gin
• 1 oz. fresh lime juice
• ⅔ oz. simple syrup
• Small bunch basil leaves (about 10)
• Basil sprig (for garnish)

Preparation: Muddle basil leaves with lime juice and simple syrup. Add ice and gin and shake. Double strain into a chilled cocktail glass with ice. Garnish with a basil sprig and wedge of lime.

 

 

The post Mixing Cocktails with Blood Monkey Irish Gin appeared first on Chilled Magazine.

Source: Mixology News

A gin and tonic can be more than a two-ingredient—juniper-based gin and astringent tonic water—bevy as there’s endless room (literally, in the balloon-like glass) for play.

 

Gin and tonic’s “ori-gin” story dates to the 19th-century when British soldiers were each given a daily ration of quinine powder to combat malaria during India’s colonization, and at some point, they thought to stir in some gin. (via Escape)

Jump to the early 2010s where the bubbly ‘gin tonica’’took off in Spain, starring in sobremesa, “the Spanish tradition of relaxing at the table for quality time after a beautiful meal,” describes Diego Nuñez, assistant general manager at Casa Dani. “[It] can last two or three hours, and is often accompanied by live music and a good Gin and Tonic.”

The copa de balon glass—pronounced koh-pa and roughly translated to “balloon cup” from Spanish to English—best fits the Gin and Tonic. Its distinctive shape, with a long, slim stem and wide bowl, helps to collect the natural gin aromas, maintain the tonic’s fizziness, and enhance the overall flavor of the drink. With more space, several garnishes can be added rather than the typical lime wheel.

“More and more [imbibers] are understanding and trying new variations from other countries. You can find a lot of gin flavors and spices from all over the world that can fit different kinds of profiles based on tastes—from the more classic to the most modern and experimental,” Nuñez mentions.

The following four city spots explore craft gins, herbal tonics, and liqueurs (through balancing techniques) in their latest G&T offerings—all always served copa style.

 

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Casa Dani

Casa Dani is the culinary home to renowned chef Dani García serving avant-garde fare (inspired by Spain’s Mediterranean south) and multi-step cocktails. Like García’s culinary style, the bar team mixes surprising flavors, textures, and temperatures without losing sight of traditions. “[We] use plenty of ice rocks to help dilution and temperature control, the more ice the better [G&T],” suggests Nuñez.

Drink temperatures can drop quickly over time or from constant touch of a warm hand, so a “bigger glass helps to swizzle the [chill] mixture and keep the tonic ‘bubble’ lasting longer,” he adds.

Casa Dani celebrates sobremesa during dessert with a list of signature G&Ts. The Mediterraneo matches Gin Mare, homemade rosemary-olive essence (combining high-proof vodka, briny olive juice, and rosemary sprigs), and Fever-Tree Mediterranean Tonic; topped with a rosemary speared manzanilla olive, and recommended with the slow roasted pineapple dessert dressed in passionfruit and “refreshing candy” as it highlights Mediterranean scents of basil and thyme within the gin.

 

 

P.S. “We always serve the tonic in front of a customer and like to give them that option by first pouring ¾ of the bottle (for us, it’s more than enough),” Nuñez finishes. Top-offs are up to them.

 

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Valerie

Valerie emphasizes elevated American eats and gin cocktails in an art-deco-y space with brass and tile touches. Known for its lengthy ‘Gin Library,’ several gin and tonic varieties (from spicy to herbal, and more) are presented on the menu.

“Our signature G&Ts are curated cocktails that are meant to jump off the page and onto your taste buds while you’re reading them,” explains bar director Marshall Minay.

Titled after a flavor profile, each copa cocktail is built using a specific gin, modifier, and tonic “to perfectly complement one another and help build a rounded, complete cocktail experience.” Looking at Minay’s Spicy G&T, we ask where the spice is coming from…

Outside of the jalapeño garnish, the real “heat” radiates from the added Ancho Verde with powerful vegetal notes. “The back bone of the cocktail is gin. We use St. George’s Terroir that is macerated with Douglas Fir pine needles for five days before distillation and is an absolute palate bomb, in the best way,” he chuckles. “Using the heavy herbaceous quality of the Terroir gin, we are able to manipulate it to amplify the spice while the refreshing quality you gain off of the cucumber bitters and light tonic [alike].”

“An ingredient I have not yet brought to the Valerie program, but I see gaining more traction in cocktails that really intrigues me is pandan,” he brainstorms. “I definitely want to dive deeper into pandan, which offers tropical notes with heavy herbaceous quality from southeast Asia, and I know it would be a great modifier to a gin and tonic.”

 

Spicy G&T

“[It] is not meant to compete with your standard spicy Margarita variation, but it is meant to entice those imbibers, as well as a classic G&T drinker, and make them think ‘can these flavors really work?” Minay remarks.

Ingredients:

• 1½ oz. St. George Terroir Gin
• ½ oz. Ancho Verde
• 2 dash Bitter Truth Cucumber Bitters
• Fever-Tree (Refreshingly Light) Tonic
• 3 Cucumber Wheels
• 2 Jalapeño Wheels

Preparation: Add gin, Ancho Verde, and bitters to a goblet filled with ice. Serve and pour 6 oz. of tonic to the top. Garnish with 3 cucumber wheels and 2 jalapeño wheels.

 

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Sereneco

Sereneco is an all-day restaurant nestled in a light-filled corner space integrating locally sourced ingredients into dishes and drinks alike.

“The ‘New York Made’ section of our cocktail menu is a nod to our focus on seasonal, local ingredients – featuring two botanically-inspired gin and tonics,” explains owner and beverage director Billy Van Dolsen. Spotlight on the Greenhook G&T, combining Greenhook Ginsmiths gin and Fever-Tree Elderflower Tonic; lime wheel, grapefruit peel, and pink peppercorns on top.

“[Greenhook] adds a natural botanical quality to the cocktail with a unique balance of floral, herbal, and citrus aromatics like elderflower, cinnamon, chamomile… It’s very much a new-age style gin with unique and bold aromatics,” he shares. “The gin category is broad and allows for a lot of creativity between different producers (unlike bourbon or Scotch which have restrictive guidelines for distilling).”

 

Greenhook G&T

“[It] is light, refreshing, and bubbly. The additions of aromatics – bright grapefruit and fruity pink peppercorns – highlight the unique botanical notes already present in the gin,” Van Dolsen points out.

Ingredients:

• 2 oz. Greenhook Ginsmiths American Dry Gin
• ½ oz. Fresh Lime
• 5 oz. Fever-Tree Elderflower Tonic
• Grapefruit Peel Twist
• 1 tsp. Pink Peppercorns

Preparation: Combine gin, tonic, and lime in a glass with ice and stir to mix. Garnish with grapefruit peel and pink peppercorns.

 

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Le Crocodile

Le Crocodile is a sprawling spot at the Wythe Hotel delivering fine French fare, wine and cocktails, including ‘Les Tonics’ aka G&Ts.

“The idea was to have some lower ABV options. Gin and tonic menus, in general, are making a comeback, [but] we thought it would be fun to introduce something new – not just a traditional gin and tonic,” states beverage director Jarett Karlsberg.

And so, Karlsberg went for a Lillet and tonic – giving guests the option of Lillet Blanc or Lillet Rosé, the pink-hued apéritif perfuming berry, orange blossom, and grapefruit aromas.

Another playful pink offering is the Dorothy Parker Rose Petal-Infused G&T celebrating the elderberry botanical. Made by New York Distilling Company, the steeped rose petal gin provides natural coloring and characteristics. “It has a beautiful, pearlescent glow when you use it in a gin and tonic,” Karlsberg confirms. “We use 2 oz. of gin to 200 mL of [elderflower] tonic water. If [guests] want it to be sweeter, drop down to 1½ oz. of gin. Stronger… use about 5 oz. of tonic water.”

Karlsberg closes on the exploding craft gin category. “Gin can represent a region in a really cool way expressing the botanical profile of where it’s made, if the producer chooses to go in that direction. [Because] there are so few rules… [they] can really choose whatever profile, as long as it contains juniper.”

 

 

The post 4 Signature G&Ts Found in NYC appeared first on Chilled Magazine.

Source: Mixology News

Smoke Lab Vodka is India’s first-ever homegrown luxury vodka.

 

We asked Smoke Lab Founder & CEO Varun Jain about this new age, award-winning vodka, including his Aniseed Vodka, which is quickly becoming a bartender favorite. We also chatted with Varun about Smoke Lab’s highly anticipated new flavor, Saffron. Here’s what he had to say.

 

Talk to us about mixing with Smoke Lab Vodkas.

We want professional and home bartenders alike to know that SMOKE LAB VODKA is highly versatile making it a great choice for mixing up popular classic and contemporary cocktails while also offering an exciting new palette for creating cocktails that highlight the distinct flavors of India. We encourage all to have fun mixing up creative and delicious cocktails with a range of ingredients that highlight our vodka’s unique flavor profiles, from premium mixers and juices to fresh herbs and spices, seasonal fruits and vegetables, and creative garnishes.

 

 

Smoke Lab Aniseed earned Bartender recognition in Chilled 100 Spirits Awards with the 2022 Seal of Approval- Talk to us about this achievement. 

We are thrilled and honored to have earned the coveted Bartender Seal of Approval along with outstanding scores for both our Smoke Lab Aniseed (95 pts.) and Smoke Lab Classic (94 pts.) vodkas at the inaugural Chilled 100 Spirits Awards. The Chilled 100 Awards are judged by a group of the most valued and respected bartenders working in the industry today. Their reviews are representative of the most exacting standards and their influence on consumer decision making is critical to any brand’s success. Winning this extraordinary recognition is a testament to our commitment to delivering exceptional vodkas that showcase the versatility, craftmanship, and uniquely Indian flavors that are at the heart of Smoke Lab Vodka.

 

What should bartenders know Smoke Lab Aniseed?

We are extremely proud of our ANISEED Vodka. It showcases one of many distinct flavors of our country and we are very excited to bring it to consumers. It is an all-natural playful exploration of a much-loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom note on the palate. It is extraordinarily smooth and creamy, making it the perfect complement in classic and complex cocktails.

 

What is next for the brand? 

Making SMOKE LAB VODKA is a passion and journey that will continue. We are preparing to launch additional flavors that showcase India’s finest quality ingredients and skilled craftsmanship on the world stage.   Our first new flavor will be Saffron, a spice that features prominently in Indian cuisine and is widely known as one of the world’s most expensive spices.

 

 

The post Mixing Cocktails with Smoke Lab Vodka 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 the theme: Your Vision of the Latest Cocktail Trends.

 

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

 

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Juyoung Kang

Duel Life

I was inspired by all the waste that happens in our industry and how we can help change that carbon footprint. Waste can come from all things encompassing bartending but when I learned it comes from our citrus waste, I immediately looked for alternate ways to make cocktails bright without the use of citrus. I learned that acid adjusting combine with lacto fermentation brings upon a bright and balanced lingering cocktail. So, I went down the rabbit hole and came up with this cocktail. Use of four days lacto-fermentation and combined it with some acid adjusting using citric, malic, and tartaric acid I created a purée. I then used the rest of the purée to make pancakes on the side as a garnish. No waste was produced as I used the skins of the mango as infusion for a cocktail perfume I’m creating for later use. I wanted to create something producing no waste and keeping up with the sustainability that Saint James so proudly represents.

Ingredients:

• 1 1/2 oz Saint James Rhum Vieux Agricole
• 1/2 oz Marie Brizard Madagascar Vanilla liqueur
• 1 1/2 oz Acid adjusted lacto-fermented mango purée*
• 1/2 oz Coconut syrup
• 1 oz Coconut milk
• 1 Egg whites

Preparation: Combine all ingredients into mixing tin. Dry shake. Add ice and shake well. Strain into short Collins glass (milk glass). Dust ground cloves. **Serve with mini mango pancakes.

*Acid adjusted lacto-fermented mango puree:

Ingredients:

• 5mg citric acid
• 15mg malic acid
• 2mg tartaric acid
• 1 Diced organic mango with 2% kosher salt by weight fermented non-refrigerated for 4-5 days and fill with water by same weight of mangoes

Preparation: Strain mangoes from brine. Put mangoes, acid mix and half of brine into blender. Blend to make purée. Strain mixture to get mango purée juice.

 

**Mango pancake biscuit recipe:

• 50 mg unsalted butter
• 1 cup powdered sugar
• 1 cup pancake mix
• ½ cup mango purée
• 1 egg yolk
• 1 oz Marie Brizard Madagascar Vanilla liqueur

 

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Ekaterina Kiiaeva

The Un Tiki

I love drinks that are fun and unpredictable. This cocktail has a lot of tiki ingredients and a very tiki garnish, nevertheless it tastes pretty UnTiki! I think clarified punches are a big trend, not only because they are delicious, but because they are shelf stable, and help in limiting waste of fresh squeezed juices, plus save time during busy dinner rush. Can be bottled and sold to go (trend that developed after Covid pandemic). Of course, I had to cater to Los Angeles vegan crowd—played with nondairy milk, and coconut cream ended up being my choice (was an obvious choice I guess).

Saint James Rhum Vieux has a big flavor, spices, oak, and I think it pairs nicely with a little bit of absinthe; and mint, apricot and pineapple go along great with those two. The result ends up being bold and strong enough for clarification process to only make it rounder without losing complexity. Grated nutmeg smell gives your senses a nice wakeup call and works perfectly with the drink. Pineapple fronds are always a great garnish that comes free (us trying to take care of the planet and all), and a fun little nod to all the tropical ingredients.

Ingredients:

• 1/2 oz Marie Brizard Apry Liqueur
• 1 1/2 oz Saint James Rhum Vieux
• 3/4 oz lime juice
• 1/4 oz mint syrup*
• 1 oz pineapple juice
• 1/2 oz absinthe
• 1 oz coconut cream (for clarification)

Preparation: Mix all the ingredients in a vessel with a big surface area (like a deli cup), then warm up coconut cream to 140-150 degrees in a microwave, and then slowly pour fresh lime juice and coconut cream into the mixture at the same time. Let it sit for an hour in room temperature, and then leave overnight in the fridge, so curds can form. Strain very slowly through a double coffee filter. Might need to strain twice (through the same curds) to achieve needed clarity. Pour over large ice cube. (It’s easy to make a batch of this cocktail and keep it in the fridge). *Mint syrup prep: 200 grams simple syrup 10 grams mint (5%) Throw mint into a pot of boiling water for a minute, then throw mint into an ice bath. Pour simple syrup and blanched mint into a blender, blend, strain out with a cheese cloth.

 

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Dallas Juanes

One Night in Yuzu

My inspiration behind “One Night in Yuzu” arrived from the senses that are tantalize while drinking a cocktail. A cocktail can have aromatics that bring you to a certain memory, invigorate your taste buds with nuances of florals, citrus, and zing. It can be a showstopper, sexy, to the point or even classic in essence. Through the pandemic, our industry was shattered. The artistic outlets that we once had was taken from under our feet. Many people embarked on this outlet of creativity, learning basic techniques to complex recipes. This ignited a passion for mixology across the world, especially for non-experienced mixologist. We all became better artists in that regard. As most did, I spent my time geeking out on technique, history, and of course playing! In that time, I stumbled upon the deliciousness of yuzu. It was bright, citrus forward, and was versatile. Being that tiki is a top trending genre, I began working on the Smugglers Cove book, digesting everything tiki. I decided to try and make a tiki cocktail using yuzu. After many fun nights of trial and error, I decided to embark on the above-mentioned recipe. I wanted something that supported Rhum Agricole, was balanced, and was sexy! It also had to be delicious for my wife to enjoy. The French are known for being sensual, from food and drinks to cityscapes, and I knew i wanted to reflect that in this cocktail. I run a sustainable bar program, so I knew I wanted this to a part of the cocktail as well. From straw straws to our citrus, we source and dehydrate, we are conscious of sustainability in our bar program, just like the notorious St. James Rhum label. As we minimize our footprint and realize that we can make small sacrifices to promote the longevity of our earth! This is a drink I can cheers to!

Ingredients:

• 1 1/2 oz St. James Rhum Vieux Agricole
• 1/2 oz Marie Brizard Yuzu Liqueur
• 1/2 oz Yuzu Juice Marugoto Shibori
• 1/2 oz Grapefruit juice
• 1/4 Fresh pressed apple juice
• 1/2 oz Peppercorn and Tarragon Simple
• 2 dash Bittercube Bolivar Bitters
• 1 atomized spitz of Marie Brizard Elderflower Liqueur
• Orchid, pineapple fronds, amernea cherries (for garnish)

Preparation: Start with you ice bag, filling with ice, and bang it until the ice is formed into pebbles. Move ice into a small Collins and set aside for next step. This is where technique come to play: Add all ingredients into a shaker tin and shake sensually, rolling the liquids as softly as a Frenchman whispering in your ear! DO NOT BRUISE! Majestically, yet professionally, pour the perfectly diluted cocktail into your pre-iced Collins. Wink at somebody while doing so…. then high five yourself for crushing it! But wait, you’re not done. Garnish with an orchid that represents the flower of life, a couple amerena cherries, because they are worth every penny, and a pineapple fronds.

 

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Mariangela Urquizo

Sacre Verte

The pandemic has changed certain trends in the cocktail world, and I see that we have moved back to the classics and riffs. On the other side of that coin, I have noticed a smaller growing trend again of cocktails that are no waste and culinary driven, with a focus on simplicity. The cocktail inspiration here was to reduce the use of things that have a lower shelf-life expectancy or that do not have a dual use. The flavors are culinary driven, but also simple to replicate at home. With the shortage of staff in the industry, with recession and the cost of goods going up, and with the new shift to “no waste cocktails”, this is an attempt to find solutions to our new reality and accommodate the challenges. The Sacre Verte is an easy to make drink with little waste; the olive oil is made from the cilantro incorporated into the drink. One has other uses for the items in this cocktail that would otherwise not be as shelf stable as other ingredients. The other ingredients, of course having a longer life expectancy and better control for flavor are citric and malic acid solution. Each ingredient targeting being under four steps to make and short time infusions (Marie Brizard falernum with fennel pollen). This cocktail’s elements are something easy to produce at a bar with little staff, or for the home bartender who just needs to order a few ingredients that they can then use for their home cooking as well! The flavor is complex, delicate, and elevated. Yet its simplicity allows anyone to make this and enjoy the Sacre Verte (sacred green)!

Ingredients:

• 2 oz. Saint James paille Rhum
• 1/2 oz. Marie Brizard Falernum, fennel pollen infusion*
• 8 dashes citric acid solution**
• 8 dashes malic acid solution***
• 9 well sized cilantro leaves
• Interchangeable: three cilantro oil drops**** and a small fennel pollen rim (for garnish)

Preparation: Shake with ice, double strain in a Nick and Nora glass, garnish with fennel pollen on small section of glassware rim, a little goes a long way, and/or with three cilantro oil drops. **Citric Acid 10%: 1st step: 10 grams Citric Acid, 2nd step: 90 grams distilled water, Mix well, store in dasher bottle. ***Malic Acid 10%: 1st step: 10 grams Malic Acid, 2nd step: 90 grams distilled water. Mix well, store in dasher bottle.

 

*Marie Brizard Falernum Fennel pollen infusion:

• 2 oz Marie Brizard Falernum for 31 grams of fennel pollen. Let sit for a day. Because fennel pollen is very flavorful, potent, and can be expensive, you just want a light touch on the liqueur. I made the amount based on serving ratio, but you can scale up for this depending on serving amounts.

 

****Cilantro oil:

Mainly just an optional garnish for an extra nose of cilantro on a delicate drink. But this oil can be stored in a dropper and used for other applications such as soups, in bigger production dressings, etc.

Ingredients:

• 2 cups packed cilantro
• 1/2 cup olive oil

Preparation: Liquify in blender, filter strain all large particles out to get the blended oil.

 

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Madeline Anderson

Practice What You Peach

Whilst starting my bartending career in Phoenix, AZ, the amount of knowledge this town offers leaves me grateful every day. Few trends that I see occasionally in the industry here, is the use of a full proof spirit that is slightly flavored with no added sugars, to be used as a modifier. It really enhances cocktails by not making the cocktail overly sweet and still packed full of flavor. I, for one, am not one for the use of egg whites in a cocktail due to the unique flavor that sometimes overpowers a drinks aroma and consumers pallet. I have grown to fall in love with using Aquafaba Foam out of an iSi to create an even bigger head on a drink with more flavor and more volume to dip your nose into and enjoy. This cocktail has the beautiful notes of elderflower and lavender that give an herbaceous balance with the Ketel One Grapefruit & Rose. Pairing with the Rhum, peach gives the cocktail a slight sweetness but also juicy mouthfeel that subsides with a slight sharp lime finish. The lick of the bright, citrusy foam, aromatics of the lavender and fresh peach followed with a crushable full-flavored juice … it will be hard to put down. Cheers.

Ingredients:

• 1 oz Saint James Rhum Paille
• 1/2 oz Ketel One Botanicals Grapefruit & Rose Vodka
• 3/4 oz Marie Brizard Elderflower Liqueur
• 1/2 oz homemade yellow peach syrup*
• 1/4 oz homemade ginger syrup**
• 1/2 oz lime juice Topped with an ***Orange Peach Lavender Aquafaba foam (iSi)
• Sprinkled dried lavender and peach fan (for garnish)

Preparation: Build all ingredients (except foam) and shake with ice. Double strain over Collins ice in tall Collins ice. Top with foam, dried lavender, and peach fan.

 

*Peach Syrup:

Ingredients:

• 3 cups fresh cut yellow peaches
• 1 cup white sugar
• 1 cup water

Preparation: In a medium size sauced pan combine all ingredients on medium / medium high heat and stir until sugar is completely dissolved, once dissolved, bring to a rolling boil and remove from heat. Let cool for 30 minutes. Strain into syrup bottle and place in fridge until ready for use.

 

**Ginger Syrup

Ingredients:

• 1 cup white sugar
• 1 cup water
• 1 cup of fresh ginger root – peeled and chopped thinly.

Preparation: In small saucepan, combine sugar and water on medium up and stir constantly until dissolved, then add ginger to pan and slowly stir and bring to boil. Once boiling, remove from heat and let ginger infuse, or steep in simple syrup for at least 20 minutes. Strain and add to syrup bottle. Store in fridge until ready for use.

 

***Aquafaba foam

Ingredients:

• 6 oz chickpea brine
• 4 oz orange juice
• 2 oz yellow peach syrup (see recipe above)
• 2 oz lime juice
• 2 tbs dried lavender petals

Preparation: Add all ingredients to iSi whipper chamber and seal lid securely. Insert first charger and let completely empty into chamber, remove, and add a second one. Shake and keep second charger on iSi and use foam to fill space in cocktail glass for aromatics and additional flavor.

 

 

The post Cheers to 5 West Coast Finalists in the Bartenders Society Cocktail Competition 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.

 

 

The Phoenix

Created by Taylor Lax

Los Angeles, CA

taylorthecocktalilbandir@gmail.com

Ingredients:

• 2 oz Silver Novo Fogo
• 1 oz Banana Peel Pineapple scrap syrup*
• 1/4 oz Mahina coconut liqueur
• 3/4 oz acid adjusted citrus stock**
• Few washes ango on top
• Fresh Grated nutmeg
• Banana leaf and banana chip (for garnish)

Preparation: *Banana peel pineapple scrap syrup: 2 cups water, 2 banana peels 2 sides of pineapple, chopped. Put into water unit boiling. Reduce heat and let simmer covered for 20 minutes Put mixture into blender and add 2.25 cups sugar and pulp until sugar dissolves Let cool and strain. **Acid adjust citrus stock: 1 liter water, 1/2 piece left over grapefruit after juicing, 1/2 piece orange left over from juicing, 1 lemon left over from juicing, 2 limes left over from juicing. Cover and simmer for 1 hour until stock is no longer clear and fruit is pale. Let cool. Strain and add 40 g citric acid 20 g malic acid. Combine ingredients inside a reused Mason jar. Garnish with banana leaf and banana chip.

 

 

 

Eu Gosto De você

Created by Pedro Nivar

Brooklyn, NY

p.nivar05@gmail.com

Ingredients:

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

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

 

 

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Source: Mixology News