Our Drink of the Week is the Zignum Cristalino.

 

 

Zignum Mezcal brings more options to the mezcal enthusiast with its new Cristalino expression, the first in the category of the Añejo Cristalinos of the Mezcales Casa Armando portfolio.

Zignum Añejo Cristalino is made with traditional Espadín Agave, and aged for 24 months in new French Oak barrels, to achieve sophisticated wooden notes, culminating with the filtering process that impairs a complex but subtle flavor that enhances the aroma and flavor of the agave.

Zignum Cristalino Añejo Mezcal embodies the art of making mezcal.

 

Cristalino Zapoteca

INGREDIENTS:

• 1 oz. of ZIGNUM Mezcal Cristalino
• 1 oz. of hibiscus infusion
• 1/2 oz. of lime juice
• 1 oz. of natural syrup
• Ground cardamom
• Agave worm salt

Preparation: Shake the ingredients with ice. Serve in a pre-rimmed old fashioned glass with agave worm salt filled with ice and sprinkle some cardamom.

The post Cristalino Zapoteca Made with Newly Launched Zignum Cristalino appeared first on Chilled Magazine.

Source: Mixology News

Dipping into your kid’s Halloween candy may make you feel a little guilty, but once you try out these wine pairings with the different candies usually found in their Halloween bags, you may just change your mind!

 

 

Wine expert Sandra Guibord of Sandra’s Wine Life  has a vast knowledge of wine and is passionate about helping wine lovers find the perfect wine that suits them. Her newest book, Sandra’s Wine Life: Find Your Wine Identity, is a guide that offers fabulous suggestions to turn year-round entertaining into more memorable events.

 

Check out Guilbord’s wine and candy pairings and enjoy Halloween with these sip-worthy suggestions:

• Pair Prosecco with lemon Sour Patch Kids or Starbursts, Smarties, Sweet Tarts, or Almond Joy.
• Sauvignon Blanc pairs well with lime or lemon Sour Patch Kids.
• Chardonnay goes great with Butterfinger, Almond Joy, Kit Kat, and Twix.
• Pinot Noir complements Reese’s PB Cups, Kit Kat, Hershey’s Milk Chocolate Bar, Twix, and M&M’s.
• Sip Cabernet Sauvignon with Snickers, Reese’s PB Cups, Twix.

 

Chilled asked Sandra more about her wine pairings and to share tips with bartenders on serving and suggesting wine.

 

Tell us a bit about your background in wine.

I have spent twenty years teaching wine seminars and entertaining corporate executives on all things relating to wine; how to serve wine, how to pair it with foods, what wines to bring as a gift, comparison tastings, and much more. In all these years I must say that everyone has the same questions and insecurities about wine. I took all my notes of questions and conversations I have had with people across America and arranged it into my book “Find Your Wine Identity.” My book encourages the reader to change their wines with the seasons, focusing on varietals that represent the food and celebrations of each season.

 

What should bartenders know about selling and suggesting wine to their guests?

A good bartender should know the story, the region, and the growers behind the wine they’re suggesting in order to create conversation with the customers they’re selling to. If a bartender takes the time to learn the details about the wines they carry, it will make selling and suggesting the wines easier and more enjoyable for both parties.

 

What makes a great By the Glass menu?

A great By the Glass menu is one that doesn’t focus on the popular wines that everyone is aware of and can recognize immediately when they enter a wine shop. A by The Glass menu should have an introductory to various and different varietals and regions that can help the customer learn about wines without committing to a whole bottle purchase. It should help people explore the world of wine and their pallets, rather than stay drinking the common Pinot Noirs and Chardonnays.

 

 

What are some categories / wines that today’s bar should not be without?

Today’s bars should not be without a couple of important categories and wines! Organic and Biodynamic wines, along with small growth producers, are important to have because wine lovers are getting more interested in the wines they drink. “Drink your values” is a term in the industry. Consumers like to know if the wine is ethically sourced, has a female winemaker, donates a portion of profits to charities, environmentally aware wine growing practices, these are all important issues and sought out wines for many consumers. Bars should also not be without wines from emerging markets such as Croatia, Greece, and Lebanon. Including wines like this in your bars allows for more exploration, conversation, and connection. It also makes for more curious people and if you can get them interested…they may try them all!

 

What is your stranded on an island wine and why?

My stranded on an island wine is simple! I am assuming it will be a very warm climate that my island will be in. So, I must say rosé is my stranded on an island wine. It will complement the fish and coconuts that I will be living on. One of my favorite rosé wines is Chateau Minuty from Provence. Al least I could pretend to be on a beach in St. Tropez.

 

5 skills every bartender should have to suggest and serve wine like a pro?

Here are a few of my favorite tips and tricks to help anyone serve and suggest like a pro!

• Pour a bottle and not have it drip by adding a little twist at the end of your pour, as you pull it away from the glass. This always makes anyone seem like they know what they’re doing.
• Always have a suggested alternate to the usual Chardonnay order. Customers will trust that you’re wine savvy when you have other good recommendations on deck.
• Serve the red wines at the proper chilled temperature. I think it’s still not a very known fact that red wines still need some chilling too! Not as much as white, but you’ll do the wine justice with a slight chill. For example, Pinot Noir should be served at a similar temperature as Chardonnay, 55 degrees.
• Be certain to have tasted each wine so you can form your own suggestions to the customer. “My favorite is..”, is always welcome advice to a curious wine lover.
• Never pour a bottle by holding the neck, always hold the bottom of the bottle. Easy and simple enough but will make you look like a pro!

 

Talk to us about your wine and candy pairings. What inspired you to make these pairings?

I have spent many Halloween nights handing out candy and sipping wine with my friends. And of course, eating all the various candies that I would hand out. As time went by, I simply started to figure out and notice which candy tasted best with each wine. Definitely a very fun way to pass the time during trick or treat hours! And a way to still feel like a kid… kind of!

 

What other out-of-the-ordinary pairings are interesting to note?

I am a big movie fan and, of course, must have a big bowl of warm, buttery popcorn to indulge in. The best wine to enjoy with buttered popcorn is a big buttery California Chardonnay. I they complement each other perfectly and make every bite delicious.

 

What are some of the wine trends you like today and why?

I am so happy to see that people are more interested in how wine is made. Specifically organic wines. The more that people inquire and request wines to be organic and biodynamic, retailers will focus their inventory in that direction.

 

The post Wine Expert Sandra Guibord Pairs Halloween Candy and Wine appeared first on Chilled Magazine.

Source: Mixology News

Its pumpkin season!

Top-selling Mozart Pumpkin Spice Chocolate Liqueur is the best cocktail ingredients to spice up your seasonal celebrations. According to International Sales Director Holger Hugelsberger, “The unexpected spicy taste and well-balanced symphony is created using milk chocolate, caramel, natural pumpkin juice, cinnamon, clove, a hint of vanilla and even chili for its spicy aftertaste. It is an explosion of aromas on your palate.”

Give these scary good cocktails a mix!

 

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Mozart Pumpkin Chocolate Cheesecake

Ingredients:

• (makes 4 drinks)
• 2 3/4 oz Mozart Pumpkin Spice Chocolate Liqueur
• 1/2 oz Maple Syrup
• 6 Teaspoons Yogurt

Preparation: Mix all the ingredients over ice in a cocktail shaker. To garnish your glass, first mix the cookie crumbles with the roasted and chopped pumpkin seeds. Then dip the rim of the glass into syrup and then into the cookie-pumpkin-seed mix. Now strain the choctail into the Mozart Cupcake Glass and top with ground nutmeg.

Decoration: Cookie Crumbles, Pumpkin Seeds (roasted and chopped), Ground Nutmeg, Maple Syrup

 

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Mozart Chocolate Cinnamon Twist

Ingredients:

• 1 1/2 oz Mozart Pumpkin Spice Chocolate Liqueur
• 1 Glass of Milk
• 3 Tablespoons Vanilla Ice Cream
• Pinch of Cinnamon
• 1 1/2 oz Plum Juice
• 2 Tablespoons Plum Jam

Preparation: Put all the ingredients in a blender and mix well. Strain the choctail into a large glass jar. Add whipped cream and garnish with fig pieces. Top with some cinnamon buns.

Decoration: Whipped Cream, Cinnamon Bun(s), Figs

 

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Mozart Hot Chocolate Punch

Ingredients:

• 1 1/2 oz Mozart Pumpkin Spice Chocolate Liqueur
• 1 Glass of Milk
• 1/2 oz Apple-Pie Syrup
• 1/2 oz Rum

Preparation: Mix all the ingredients except Mozart Pumpkin Spice Liqueur and heat. Take a double-walled glass or any glass suitable for serving hot drinks. To garnish the glass with a pumpkin seed rim, first chop some pumpkin seeds. Then dip the rim of the glass into the sugar sirup and next into the pumpkin seeds. Pour the drink into the glass, add Mozart Pumpkin Spice Liqueur and stir well. Top with whipped cream and ground nutmeg.

Decoration: Whipped Cream, Chopped Pumpkin Seeds, Ground Nutmeg, Sugar Syrup

 

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Mozart Boozy Pumpkin Spiced Latte

Recipe by Amber from Grazin’ Through Life

Ingredients:

• 1 oz Mozart Pumpkin Spice Chocolate Liqueur
• 1 oz French vanilla creamer
• 4 oz dark roast iced coffee
• Edible spider web (for garnish)

Preparation: Combine ingredients in a rocks glass. For spider web garnish visit @grazinthroughlife.

The post 4 Must Mix Pumpkin Cocktails for Halloween appeared first on Chilled Magazine.

Source: Mixology News

We’re here for the boos!

Whether you’re planning on going out or staying in, we have gathered an array of spooky sips that are sure to charm, so go ahead and (trick or) treat yourself!

 

Screaming Banshee

Courtesy of Black Lagoon, Halloween pop-up bar

Ingredients:

• 1 1/2 oz Botanist Gin
• 1/4 oz Giffard L’Abricot
• 3/4 oz Pineapple Syrup
• 0.33 oz Greek Yogurt
• 3/4 oz Lime Juice
• 2 dashes of Scrappy’s Aromatic
• 0.2 oz Seltzer

Preparation: Short shake (pop shake) three to four times, the strain into skull or highball glass. Top with crushed ice, and garnish with mint and pineapple.

 

 

 

Lilith’s Cup

Courtesy of Black Lagoon, Halloween pop-up bar

Ingredients:

• 2 oz Mount Gay Black Barrel
• 1/2 oz Aperol
• 1 oz Lustau Blanc Vermouth
• 1/2 oz Passionfruit syrup
• 1 bar spoon Saline 10%
• 1 bar spoon Citric 3%

Preparation: Build in rocks glass and stir well over ice. Garnish with an orange twist.

 

 

 

Closed Casket

Courtesy of Black Lagoon, Halloween pop-up bar

Ingredients:

• 1 1/2 oz Bruichladdich Classic
• 3/4 oz St Remy
• 1/4 oz Giffard L’Abricot
• 1/4 oz Passionfruit syrup
• 1/2 oz Miso Falernum
• 3/4 oz Lemon juice
• 2 dashes of Absinthe
• 1 dash Scrappy’s Hellfire

Preparation: Build in mermaid glass then add crushed ice. Churn and top with more crushed ice. Garnish with dusted mint.

 

 

 

Espresso Martini

Ingredients:

• 2 oz Cincoro Blanco tequila
• 1/4 oz Tempus Fugit Dark Creme de Cacao
• 1/2 oz Rich 2:1 demerara sugar syrup
• 1 shot espresso, freshly pulled and slightly cooled

Preparation: Combine all ingredients into mixing tin, add ice and shake vigorously until very cold. Strain into chilled cocktail glass. Garnish with 3 coffee beans.

 

 

 

Caramel Apple Old Fashioned

Courtesy of Fitz Bailey, Coopers’ Craft Brand Ambassador & Mixologist at Brown-Forman

Ingredients:

• 1 1/2 oz Coopers’ Craft Bourbon
• 3/4 oz Apple Brandy or Apple Jack
• 1 tsp Brown Sugar
• 3 dash Angostura or Apple Bitters

Garnish suggestions: Caramel apple sucker, apple drizzled in caramel, apple chips Preparation: In a mixing glass, muddle the brown sugar in the bourbon until dissolved. Add ice and remaining ingredients and stir for 10 seconds to chill and dilute. Strain into Ice filled rocks glass and garnish with caramel apple pop, or apple wedge drizzled in caramel.

 

 

 

Shipwrecked

Courtesy of The Wayfarer DTLA

Ingredients:

• 1 1/2 Copalli rum
• 1/2 dry Curacao
• 1/2 pineapple
• 1/2 coco lopez
• 1/2 pumpkin syrup
• 3/4 lime
• Barspoon activated Charcoal

Preparation: Combine ingredients in pineapple glass. Garnish with mint and pineapple wedge.

 

 

 

Caramel Apple

Courtesy of The Wayfarer DTLA

Ingredients:

• 2 oz. Ciroc Apple
• 1 oz Salted Caramel
• 3/4 Marshmallow syrup

Preparation: Combine ingredients in a coupe. Garnish with caramel apple slices.

 

 

 

Black Smoke Mountain

Ingredients:

• 2 oz Santo Mezquila
• 1 oz Sfumato Rabarbaro-or-Zucca
• 2 dashes Hella Smoked Chili Bitters
• Pinch of Salt

Preparation: Combine ingredients in mixing glass with ice and stir. Strain over fresh ice in glass and garnish with expressed orange peel.

 

 

 

Wake of the Dead

Ingredients:

• 4 oz Cold Brew Coffee
• 1 1/2 oz Santo Mezquila
• 1/2 oz Triple Sec
• 1/2 oz Maple Syrup
• Pinch of salt

Preparation: Combine all ingredients in shaker tin and shake with ice. Pour directly into tall glass. Garnish with orange and marigold.

 

 

 

Broken Bones

Ingredients:

• 2 oz Broken Shed Vodka
• 1/2 oz Lime Juice
• 1/2 oz Simple Syrup
• 1 1/2 oz Pomegranate Juice

Preparation: Shake well and double strain into a glass goblet.

 

 

 

Astral Potion

Courtesy of Zim’s Cafe in Lexington, KY

Ingredients:

• 2 oz Broken Shed Vodka
• 1 1/2 oz clarified apple and ginger juice (fresh juice)
• 1/2 oz absinthe
• 1/2 oz simple syrup
• House-made cinnamon and clove tincture*

Preparation: Combine ingredients in a shake tin, add ice, seal the tin, shake hard until ice begins to crack. Double strain into a stemmed coup. The smoke is created using small dry ice pieces. The dry ice needs to be completely evaporated before consumption.  *Cinnamon and clove tincture: Add 0.25 cup of moonshine (or any high-proof grain spirit) into two 4 oz mason jars. Fill the remainder of the jars with cinnamon and clove, respectively. Place jars in a sous vide set to 180º for approximately 2 hours or until the desired flavor is infused into the spirit. Mix the individual cinnamon tincture with the clove tincture (ratio of 4 part cinnamon to 1 part clove).

 

 

 

Vampire’s Kiss

Courtesy of Ocean Casino Resort, Atlantic City, NJ

Ingredients:

• 1 1/2 oz American Harvest Organic
• 1/2 oz Cranberry Juice
• 1/2 oz Fresh Lemon Juice
• 1/2 oz Grenadine

Preparation: Combine ingredients in mixing tin, shake strain into Matini glass with a red sugar rim.

 

 

 

Frida(y) the 13th

Courtesy of Ocean Casino Resort, Atlantic City, NJ

Ingredients:

• 1 1/2 oz Patron Silver
• 3/4 oz Pablano Verde
• 1 oz Lime Juice
• 1/4 oz Agave

Preparation: Muddle cucumber in bottom of mixing tin. Combine ingredients, shake and strain into a cocktail glass with Chamoy rim. Garnish with a cucumber dipped in Tajin.

 

 

 

Spooky Marie

Courtesy of Ocean Casino Resort, Atlantic City, NJ

Ingredients:

• Edible Hibiscus
• 3/4 oz St Germian
• Top with Chandon

Preparation: Pour ingredients over hibiscus in champagne flute with grenadine rim.

 

 

 

NOLET’S Silver Corpse Reviver

Ingredients:

• 1 oz. NOLET’S Silver Gin
• 1 oz. Lillet Blanc
• 1 oz. Cointreau
• 1 oz. Fresh Lemon Juice
• 1 dash of Absinthe

Preparation: Combine and then shake all ingredients together in an ice-filled shaker. Strain into a Martini or coupe glass. Garnish with an orange peel.

 

 

 

NOLET’S Silver Pumpkin Mule

Ingredients:

• 1 1/2 oz. NOLET’S Silver Gin
• 1 oz. Pumpkin Pureé
• 1/2 oz. Fresh Lime Juice
• Dash of Cinnamon & Nutmeg
• Ginger Beer

Preparation: Combine all ingredients but Ginger Beer in a cocktail shaker with ice. Shake until well-chilled and pour over fresh ice in a mule mug or tumbler and top with ginger beer. Garnish with any combination of lime, cinnamon stick, cranberries, currants, or dried ginger.

The post 13 Hauntingly Good Cocktails to Try this Weekend appeared first on Chilled Magazine.

Source: Mixology News

Bringing a sustainable spirit to the rich stories of Mexican traditional history, Juan Coronado, founder of Mijenta Tequila pays homage to Dia de los Muertos in culture, community, and creating cocktails.

We asked Juan how he plans to celebrate Dia de los Muertos with Mijenta Tequila.

 

 

Tell us about mixing cocktails with Mijenta Tequila. 

Everyone behind the bar knows that you should only make a cocktail with a tequila you’d sip neat. That’s why Mijenta’s Blanco and Reposado are ideal for mixed drinks. In a great cocktail, every ingredient should be in harmony, and if you don’t love the tequila you’re using, it will throw the balance off. You may try to hide the tequila, and end up making it too sweet, for instance.

But I love making cocktails with Mijenta because it’s exciting to think about how I can complement the incredible aromas and flavors in our expressions. Both our Blanco and Reposado are incredibly versatile and can be used for innovative new tequila cocktails or takes on classic cocktails.

 

What ingredients go well, how does the spirit elevate the drinking experience?

When you taste Mijenta tequila, the first notes are of cooked agave, which means you experience the terroir of the highlands of Jalisco and the rich, red clay soil of its mountain climate.

Our Blanco, which has amazing fruit and floral notes, is perfect for making a Pear Margarita using pear juice, lime juice and a cilantro garnish. This creates a refreshing cocktail that’s a little sweet, a little sour and with a hint of minerality from the tequila.

When I’m making a drink with our Reposado, I love to play off the rich flavors you experience up front, including hints of vanilla along with the mid-palate of cacao nibs. A perfect recipe for this tequila is the Mijenta Moletini, which uses Amontillado Sherry, Cacao liquor and mole bitters.

 

Talk to us about tequila’s role in Día de los Muertos.

On Día de los Muertos, families are reunited with their ancestors who have passed on, celebrating with traditional food and drink. And of course, no celebration is complete without the perfect tequila!

For Mijenta, our name is a play on “Mi Gente” or “My People,” and this holiday takes on an even deeper meaning as we remember all the generations that have come before us.

 

How does the Mijenta team commemorate the Day of the Dead?

Since we launched in 2020, Mijenta has been focused on making great tequila and living a strong set of core values, one of which is giving back to local communities.

This year, we’re recognizing Día de los Muertos through a great partnership with Women’s Earth Alliance to support the organization’s upcoming initiative in Mexico, which will uplift women’s leadership, entrepreneurship, and environmental impact within the agriculture sector.

From September 15, the beginning of Hispanic Heritage Month, through November 2, we will donate $1.00 from each bottle sold to help fund this initiative.

We are excited that through this partnership, we can contribute to building the next generation of leaders working to address the structural, environmental, and economic challenges that many women in the agricultural industry face daily.

 

What is your favorite way to enjoy Mijenta on the Day of the Dead?

Oaxaca is such a magical place for Día de los Muertos celebrations, my favorite way to honor the people and the place is with a Oaxacan Margarita.

To make it, I use Mijenta Blanco (1oz), a great mezcal (1 oz), cinnamon syrup (3/4oz) and lemon juice (75oz). Shake all the ingredients with plenty of ice and then strain it into a rocks glass with fresh ice. For presentation, garnish with a lime wheel.

 

The post Celebrate Dia de los Muertos with Juan Coronado and Mijenta Tequila appeared first on Chilled Magazine.

Source: Mixology News

Incorporating several nautical elements, Leyda has also revised the name of its Single Vineyards line to Coastal Vineyards.

Chile’s most acclaimed coastal winery highlights the key characteristics that set the brand apart with a fresh new look for its portfolio that reflects the Pacific Ocean’s profound influence Leyda’s four ranges now include the following lines: Reserva, Coastal Vineyards, LOT, and Specialty.

“We have thoughtfully refreshed our branding by incorporating several nautical elements that help convey the coastal impact on the personality of our wines. Elements such as illustrations of the vineyards by the sea, the use of blue maritime tones, and the labels’ wavy bottom diecut all help convey the brand’s key cool coastal attributes—purity, freshness, and elegance,” explains Rodrigo Romero, Chief Marketing Officer for the VSPT Wine Group, Viña Leyda’s brand owner. “Further, all the bottles in the portfolio have updated typography to present a more contemporary aesthetic along with a QR code on the back label sharing information on how to make the most of Viña Leyda’s eco-packaging.”

 

In addition to updated packaging, Leyda has revised the name of their Single Vineyards line to Coastal Vineyards, which better reflects the characteristics that set the brand apart. With this update, Leyda’s four ranges include the following lines: Reserva, Coastal Vineyards, LOT, and Specialty.

• LOT: Lot-born single varietal wines, each revealing a characteristic of Leyda’s home. Created from individually identified polygons (small sub-divisions within a plot), LOT is an intimate encounter with the Leyda Valley and includes Sauvignon Blanc, Chardonnay, and Pinot Noir.
• Coastal Vineyards: The result of the careful pairing of individual blocks and varietals. These wines are crafted from the finest Leyda plots for each variety, resulting in elegant and complex wines. The Coastal Vineyards line includes Sauvignon Blanc, Sauvignon Gris, Chardonnay, Riesling, Pinot Noir, and Syrah.
• Reserva: This range strives to highlight the identity of each grape, resulting in expressive, direct, fresh, and juicy wines. The line includes Sauvignon Blanc, Chardonnay, Pinot Noir, and Syrah.
• Specialty: Created to showcase the latest innovations, the Specialty range reflects Leyda’s passion to continue exploring. Currently this line includes a Rosé Pinot Noir.

 

The post Viña Leyda Introduces New Packaging Reflecting Cool Coastal Chilean Roots appeared first on Chilled Magazine.

Source: Mixology News

Las Vegas, the shimmering and pulsating city where everything is impressive: from the scope of its famed casinos to the stature of its iconic landmarks.

 

 

At the ARIA Resort and Casino, located on the city’s bustling Las Vegas Boulevard, that also includes the beverage operation which supplies juices for breakfast and syrups for cocktails across the expansive property’s 30 different restaurants and bars.

At the center of it all is Chef Carlos Guia, an accomplished longtime figure in Vegas who has been the Executive Chef of the resort’s F&B operations since 2019.

“Our program is special because each restaurant is unique,” says Guia referring to the operation that provides a plethora of libations and liquids for everywhere from the Chinese and Pan-Asian restaurants Blossom and Din Tai Fung, the French cafe ARIA Patisserie, and the seafood favorite CATCH- just to name a few. “We are consistently presenting new tastes and flavors in our restaurant menus, utilizing seasonal ingredients when curating various dishes, and collaborating with talented chefs to develop outstanding, venue-specific F&B programs,” explains Guia.

With so many establishments in need of everything from juice to simple syrup, beverages and their ingredients come from one centralized space in a series of cavernous rooms underneath the property. That means utilizing a single juicer that serves the entire property, a behemoth of a machine called the Zumex Z450. It can produce 160 gallons of juice every hour. “Fresh orange juice is the fan favorite at ARIA,” says Guia. “The juicer was manufactured in Valencia, Spain and it juices an average of around 11,000 oranges per day.”

In addition, Guia notes that most of the syrups used in house were initially developed under his watchful eye by the resort’s beverage team. Syrups his team regularly have on hand include everything from cucumber, ginger, and grapefruit to tangy ones like Fresno chili and red bell pepper. There are also off-beat flavors like rhubarb and honeydew. “My favorite syrup is called the Savannah Sipper,” notes Guia. “It’s also the name of the drink on our mocktail menu at CATCH. The syrup adds just a hint of citrus to make the most refreshing white peach tea.

 

 

Guia revealed to CHILLED the ARIA’s famous recipe for Old Fashioned Syrup, perfect for whipping up the classic cocktail for a crowd.

1. Pour 50 ounces water, 40 ounces of dark brown sugar, 40 ounces turbinado sugar, and 3 cinnamon sticks in a 2-gallon pot.
2. Muddle 3 ounces of dried cherries and add it in the pot and stir.
3. Peel three oranges and place them into the pot.
4. Let all the ingredients come to a simmer until the sugar is dissolved. Allow to steep for 15-20 minutes to extract the color and flavor and then strain.
5. Lastly, allow time for the syrup to cool. Store in the refrigerator for up to 30 days.

The post Serving a crowd: ARIA, Las Vegas, Chef Carlos Guia Shares Batching Secrets appeared first on Chilled Magazine.

Source: Mixology News

The smallest glasses in North Carolina are holding the next big thing.

Bar One Lounge in Charlotte, where the bar team’s motto is, “status quo is meant to be shaken,” is also one of the first bars to take on the mini cocktail craze.

The team wanted to offer a “lunch-portion” cocktail size that people could enjoy on a break while still being productive for the remainder of the day. We chatted with Lead Bartender of Bar One Lounge, Lisa Mullins, to find out more about how they’re taking the mini cocktail trend to the next level.

 

 

Tell us about the mini cocktail trend at your bar.

Have you ever wanted to take a cocktail for a test drive, but didn’t want to commit to three ounces of spirit? A mini cocktail gives our guests the opportunity to try a classic drink on a smaller scale.

 

What inspired the creation of the series?

It is common for guests to request half-glasses of wine, or “short” beers, especially during lunch. Mini cocktails allow them to enjoy an Old Fashioned or Aviation without over-indulging.

 

Talk to us about the low/no-abv movement of the moment.

Consumers are becoming more mindful of what they put in their bodies. The food and beverage industry has adapted to these changes by providing more options for those with dietary restrictions or personal preferences. Many want to enjoy a beverage with their friends or coworkers without intoxication or hangovers.

 

Why do you think it is so popular now?

The Health and Wellness industry is projected to be worth 1 trillion dollars in the next few years. The world has focused on health and well-being for the past 2 1/2 years. This has resulted in a more conscious approach to consuming food and beverages.

 

What should bartenders know if they want to create their own mini cocktail series menu?

Minis are a fun way to introduce your guests to new spirits and cocktails!

 

Give bartenders tips for creating mini cocktails:

• Start small! (pun intended)
• Limit your mini menu to a handful of your most popular cocktails.
• Stick with 3-4 ingredient cocktails.
• Have fun!

 

 

Mini Manhattan

Ingredients:

• 1 oz High West Rye
• 1/2 oz Carpano Antica Sweet Vermouth
• 1 dash Angostura Bitters

Preparation: Combine all ingredients in a mixing glass, stir thoroughly and pour over a large cube in rocks glass. Garnish with a cherry. Enjoy!

 

The post Hot Trend: Mini Cocktails with Bartender Lisa Mullins appeared first on Chilled Magazine.

Source: Mixology News

When the weekend rolls around, everyone has that go-to bar or restaurant they can rely on for a good time.

 

 

But the truth of the matter is, countless nights out in the same environment will always gradually lead to uneventful experiences. The good news is there are nightlife innovators like Mike Weinberg who are actively combatting this dilemma.

Through his company, Nightscape, the University of Michigan (Ann Arbor) alum set out to elevate and enhance the public’s existing definition of what’s possible at the intersection of tech and entertainment.

Establishing experiences that center around multi-sensory immersion, Nightscape forged a new category of entertainment through events and activations that combine 360-degree projection-mapped environments with spatial audio, custom scent elements, modular furniture, and James Beard-nominated culinary partners.

 

 

After almost four years of putting together thoughts and ideas for the concept of the company, Nightscape launched in 2021. In the push for a more versatile form of nightlife, they partnered with major tech players Epson, Clair Global, disguise, Spatial and 4wall.

April of 2022 marked the Grand Opening of Nightscape’s flagship venue in Nashville, Tennessee. It serves as a showroom for the variety of experiences and creative content that Nightscape can eventually bring to an international scale.

Unlike anything ever seen before in Nashville, Weinberg’s revolutionary tech allows Nightscape to create environments that constantly look, feel, and even smell different with each activation. Whether it’s an immersive sports viewing event on a 350” screen, multi-course dining experience inside a digitally-designed castle, or a nightlife event that takes people throughout a foreign country, guests can always expect a new and exciting experience. There is no such thing as “the same old” experiences at Nightscape.

Adding to the one-of-a-kind experience is their elite cocktail program backed by well versed veteran mixologist Nick Dolan. Previously a member of the team at Nashville’s renowned Fox Bar & Cocktail Club, Dolan is an imaginative genius praised for the innovative drinks he creates and their unique names. He pairs each experience with a different drink menu that complements the theme. While there are a few constants in his arsenal, including his renowned Old Fashioned, guests can always expect exciting new cocktails every time they enter the space.

 

 

The everchanging dynamic of the cocktail offerings at Nightscape is truly groundbreaking. It all purely comes down to the event theme. For high-end Italian inspired multi-course dinner, Nick started guests off with an Amaro aperitif, followed by wine pairings that went perfectly with each course. For Japanese-inspired nightlife concept, Nick curated sake and Japanese whisky tastings that elevate the experience far beyond just your traditional bar offerings.

“Nightscape is not your typical hourly bar; we are designed to break the mold of the same place you’ve been to 100 times. At Nightscape you opt into a constantly evolving calendar and have an opportunity to experience a complete variety of events and experiences.”

Situated in one of Nashville’s most vibrant and trendy neighborhoods, The Gulch, guests are a five-minute walk away from popular hotels, top-tier restaurants and other nightlife hotspots that perfectly complement a night out at Nightscape!

 

Check Out Nightscapes, Taste: Italian Villa: The most recent journey transported guests across the Atlantic with TASTE: Italian Villa – a five-course immersive dinner in partnership with a James Beard Award nominated chef. During such events, guests are immersed in the sights, sounds and smells (signature scents pumped in through vents as olfactory cues) of far off destinations like that of a romantic countryside villa in Italy, all from a state-of-the-art entertainment venue in downtown Nashville.

The post Break the Mold with Mike Weinberg of Nightscape, a Multi-Sensory Immersive Experience appeared first on Chilled Magazine.

Source: Mixology News

In the limelight is the Vanilla Bean-Infused Grenadine used in Broken Shed Vodka’s Pineapple Skies cocktail.

The ingredient brings a lovely hue to the drink while the brûléed pineapple chunk garnish is the perfect complement in this easy-to-whip-up cocktail.

 

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Pineapple Skies

Ingredients: 

• 1 oz Broken Shed Vodka
• 2 1/2 oz pineapple juice
• 1/4 oz vanilla bean-infused grenadine
• 1 brûléed pineapple chunk (for garnish)

Preparation: Shake the Broken Shed Vodka and pineapple juice with ice, then double strain into a Nick & Nora glass. Slowly pour the vanilla bean-infused grenadine around the inside edge of the glass. Garnish with a brûléed pineapple chunk.

 

* Vanilla Bean-Infused Grenadine

Ingredients:

• 1 cup sugar
• 2 cups pomegranate juice
• 6 tsp. pomegranate molasses
• 4 tsp. orange flower water
• 2 Mexican vanilla beans

Preparation: Whisk sugar and pomegranate juice together in a small saucepan. Bring to a boil. Stir to dissolve sugar, for 1-2 minutes. Remove from heat and add molasses, flower water and bean pieces. Cover and allow mixture to steep until room temperature. Transfer to sealed container and store in refrigerator. Use within 2 weeks.

 

The post Vanilla Bean-Infused Grenadine in Pineapple Skies Cocktail appeared first on Chilled Magazine.

Source: Mixology News