The post Watch Luiz Fernandes Smoke Cocktails Using Middleton Mixology Smoker appeared first on Chilled Magazine.
Source: Mixology News
Applications are now open for the 2023 World Class US competition for bartenders who believe they have what it takes to become the next Bartender of the Year. Deadline to apply is November 15, 2022 11:59 pm PST.
Entering its eleventh season, the United States Bartenders’ Guild (USBG) Presents World Class Sponsored by DIAGEO is seeking creative and driven bartenders to claim the title of 2023 US Bartender of the Year. The acclaimed program is an educational platform that instills relevant training and mentorship for hospitality professionals, all leading to a global bartending competition that will take place next year in São Paulo, Brazil!
“We are continuously evolving the World Class US program to fit the dynamic industry and are proud to witness the incredible growth and success of this inspiring community year after year,” shares Cassandra Ericson, Manager of On Premise at Diageo North America. “We hope the mentorship and virtual educational components of the program on DiageoBarAcademy.com will encourage bartenders of all skill levels to join this incredible collective of bartenders.”
Each year, the USBG Presents World Class Sponsored By DIAGEO competition draws applications from diverse and talented bartenders nationwide who compete in a series of regional and national challenges inspired by the latest industry trends. For this next season of the competition, the Regional and National Finals will take place at an event in Austin, TX, where the nation’s Top 30 bartenders will compete to narrow down to the Top 5 Finalists before the 2023 World Class US Bartender of the Year is crowned.
The competition offers a great opportunity for cocktail enthusiasts of all skill levels and backgrounds to put their skills to the test, while joining a community of industry professionals from around the world.
Created by 2022 U.S. Bartender of the Year Jessi Pollak
Ingredients:
Preparation: Combine ingredients in a cocktail shaker and shake vigorously. Once emulsified, add ice to cocktail shaker and shake thoroughly. Strain into a teacup and garnish with apple flavored sprinkles.
Created by 2022 U.S. Bartender of the Year Jessi Pollak
Ingredients:
Preparation: Combine ingredients in a cocktail shaker with ice and shake thoroughly. Strain over ice into a Collins glass. Garnish with pineapple fronds.
The post Calling All Bartenders! USBG Presents World Class 2023 Sponsored by Diageo is Searching for their next Bartender of the Year. appeared first on Chilled Magazine.
Source: Mixology News
The bar menu features, Bourbon Thyme, the perfect cocktail to warm the soul. Made with bourbon infused with granny smith apples, Aperol, lemon, thyme, honey, and orange bitters, the cocktail encapsulates the flavors of Fall beautifully.
Ingredients:
Preparation: Add all ingredients in a cocktail shaker with ice. Shake and pour into a double Old Fashioned glass filled with ice. Garnish with apple slices.
The post It’s Bourbon Thyme appeared first on Chilled Magazine.
Source: Mixology News
Bozal’s complex mezcals are perfect for sipping throughout the fall season. Encased within their iconic ceramic bottles, the entire Bozal Mezcal lineup is characterized by exotic and intense flavors, with rich earth tones and savory smokiness. Check out these few distinct options to try on National Mezcal Day!
Bozal Single Maguey Tepeztate: The Tepeztate, a subspecies of the Marmorata Family of agave, has a very distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. The Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.
Bozal Single Maguey Tobasiche: A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.
Bozal Ensamble: A proprietary blend produced with a variety of unique magueys that complement each other, the Ensamble is a light and easy sipping mezcal, which surprises with its complex lingering finish. A slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril maguey are introduced and strengthened by the warm viscose finish of the Mexicano variety.
The post 3 Bozal Mezcals to Try for National Mezcal Day appeared first on Chilled Magazine.
Source: Mixology News
We ask about his Almeda Strip cocktail made with Waygu Beef Bacon Washed Bourbon.
What inspired you to become a bartender?
I worked in the music industry for a few years and after I was burnt out, I went to culinary school to become a chef. I soon realized that I didn’t have the passion to run a kitchen and instead my true passion was in bartending. I loved creating dishes and blending flavors, so I learned to do that with spirits.
Where do you tend bar now? What makes it unique?
I am a Bar Mercenary. I do private residential parties, parties for cooperation’s, design drink menus, and participate in cocktail competitions. I just have fun being behind the bar anyway I can. I love not being locked into one bar!
Who has been most influential in your development as a bartender?
Andre Williams, the first General Manager that put me behind the bar; Joe Herrera, who trained me as a bartender, and the chef that I was an apprentice to, Bruce Molzan. As far as my development as a bartender, I attribute all of that to my local United States Bartending Guild chapter, USBGHTX. There were so many people that put me onto the right path. I don’t want to start naming names and leave anybody out accidentally, so I learned my chops from the entirety of USBGHTX. Love all the guys in my chapter. I don’t think we would be having this conversation without them.
Do you have any advice for novice/ at home bartenders?
Take the time to learn your craft AWAY from the bar, learn all you can about spirits, play around with flavors, and pay attention to bartenders you respect. Stay focused, be fearless!
What is your favorite ingredient right now and why?
Vanilla and various fats. Vanilla because ANY spirit that touches a barrel of vanilla will bring out nuances of the spirit’s flavor profile. And fats really “customize” a spirit, making the taste different and familiar at the same time.
How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?
I have come up with cocktails in the spur-of-the-moment that were good. However, when creating a cocktail for a competition, I usually make it for about 3 weeks in my head (before I even touch the bottles), and then I decide to give it a shot. I have cocktails that I’ve been constantly tweaking for over five years!
Do you have a special technique you use or a tip for making a particular drink?
Try not to muddle mint. I either let the shaking process release the oils, or I press sugar/simple syrup gently against mint leaves on the side of the glass or shaker.
Where do you see the bartending/cocktail culture headed?
I think the cocktail revolution sort of sparked a trend of entrepreneurship and a growth in sophistication. So, with the new trend of new spirit makers and master distillers emerging, you’re going to have different expressions on traditional spirits. I think it’s going to become very experimental… especially with the emergence of non-alcoholic spirits!
Ingredients:
Preparation: Stir all ingredients with ice and strain into old fashioned glass over large cube of ice. Garnish with a piece of the wagyu beef bacon candy.
Ingredients:
Preparation: Cook the Waygu beef bacon and drain the grease into a large mouth jar. Add 750 ml of bourbon, let it sit at room temperature for about 2 hours, then place the jar in the freezer overnight. The next day, crack the fat layer and double strain the bourbon into another vessel. Pour back into the bottle when the bourbon is clear.
Ingredients:
Preparation: Simmer all ingredients in a saucepan until the cherries have incorporated into the water and have thawed out. Take a potato masher and mash the cherries into the syrup. Bring to a slow boil for about 15 minutes and let simmer at low heat for about 30 minutes. Take off heat and strain all the solids out of the syrup. Keep the syrup in the refrigerator until ready to use.
***Waygu bacon candy is best made in an air fryer, but you can do it in the oven by brushing some cherry syrup from Luxardo cherries on the bacon and then sprinkling
The post Chilled 100 Ed Warner II Tells Us About His Waygu Beef Bacon Washed Bourbon appeared first on Chilled Magazine.
Source: Mixology News
With an eclectic bohemian design by renowned interior designer Martin Brudnizki, the two-story venue presents a busting social scene for Marin County locals and Bay Area residents alike.
Award winning Chef Michael Mina and hospitality veteran Brent Bolthouse dedicated several years to bringing Bungalow to Long beach’s Belmont Shore neighborhood. The two well-versed men have no doubt that it is their most inspired restaurant project to date.
Bungalow Kitchen’s ambience makes for a truly unique experience. It’s a spot where people can come for a mid-week bite, weekend brunch, nightcap cocktail, and everything in between. The vibe of the establishment is intended to feel like an extension of guest’s living rooms, familiar and comforting, but with elevated food and beverage offerings joined by picturesque views.
Upon arrival, guests are greeted with a cozy residential feel in the main dining room, and on the second floor Salon space, they can enjoy lounge seating and play a game of pool at the billiards table while sipping on inventive cocktails from the speakeasy-style bar. Both floors feature indoor-outdoor patios full of plush greenery and views of the city, Angel Island, and beyond.
The cocktail program is comprised of inventive and refreshing ingredients. Delving into the drink menu’s inspiration, Lead Bartender, Chris Penn, shares, “Our cocktail inspirations stemmed from a combination of seasonal flavors paired with new industry trends. Personally, I always spend my free time reading a medley of different industry blogs and conversing with my network about new products and methods that are introduced. I always aim to raise the bar in new ways when I’m creating a new cocktail menu. Also, an essential part of my process is looking to Chef Mina’s current menu for inspiration and creating cocktails that complement and offer a perfect balance when paired with existing dishes.”
Some unique ingredients found within their concoctions include local honey from Marin, fresh cucumbers and peppers, juicy orchard fruits, and locally farmed raspberries, blackberries, and strawberries.
Penn and his team also found some incredible liqueurs featuring aloe, ginger, basil, menthe, etc. “These assist in bringing layers of unique flavors and infusions and a complexity to the palate, ultimately escalating the attention to detail with our program here in Tiburon,” says Penn.
Wrapping up, Chilled asked Bungalow’s head honcho behind the bar how other establishments can run an excellent program like his. He responds “Success can be a touch more difficult in this post pandemic phase of hospitality. If the design of the cocktail program can create a drooling desire to taste the whole lineup, mission accomplished. However, everyone’s palate is different and that requires a bar program today to be a diverse blend of “sweet, fresh, acidic, umami, bitter, and of course, spirit forward” styles. With our current program you will find just that; something for everyone!”
The post Layers of Flavor at The Bungalow Kitchen, San Francisco Bay appeared first on Chilled Magazine.
Source: Mixology News
Photos by Justin Skrakowski
Embracing the fall season with an elegantly set, festive table guests enjoyed a five-course menu highlighting all of Chef Riad and Chef Lee’s custom Dewar’s French Cask Smooth infused recipes with fabulous cocktails. Each course was a modern twist on a classic French staple complemented by a suite of Dewar’s French Cask Smooth cocktails including the Chefs signature cocktail, Le Flaneur, see full recipe below.
Chef Riad and Lee who gave a welcome toast highlighting how their restaurants strive to break the mold of classic French fare and, like the team at Dewar’s, they are constantly searching for new and inventive ways to delight their guests. The first of the event series was designed to urge New Yorkers to embrace the French style of life by slowing down, coming together, and savoring moments that matter ahead of the busy holiday season, the evening embraced the best of Scottish distilling, French food, and traditions in an unexpected way, inspiring guests to slow down and enjoy meals as forms of conviviality and community.
For New Yorkers and tourists looking to partake in the experience themselves the series will be available to consumers on November 8th and November 15th, with tickets available on ExploreTock.com.
Ingredients:
Preparation: Build in a highball glass over ice, then garnish with mint and a lemon.
Ingredients:
Preparation: Add whisky, St. Germain and apple juice to a cocktail shaker with cubed ice and shake well. Double strain into a chilled coupette glass and top with a small dash of soda followed by sparkling wine. Garnish with an apple fan.
The post Dewar’s French Cask Smooth Launches First Dinner a la Francaise Series appeared first on Chilled Magazine.
Source: Mixology News
Just create a cocktail using Le Grand Courtâge Blanc de Blancs or Brut Rosé that embodies the French spirit of Joie de Vivre and living joyously and you can win cash prizes!
Enter your best cocktail here before October 25, 2022.
Check out Louisiana bartender, Roxanne Roberson’s fall inspired entry Always Look on the Bright Cider Life made with Lairds Apple Brandy, hard cider, and Le Grand Courtâge Blanc de Blanc Brut.
Ingredients:
Preparation: Take your stemware and dip rim in caramel then roll in brown sugar. Drop one large ice ball or cube into glass. Build by pouring ingredients as listed into glass. Stir in glass. Top with prepared apple round and sour apple cotton candy puff. Enjoy!
The post Last Chance to Win Cash Prizes in Le Grand Courtâge Sparkling Cocktail Competition appeared first on Chilled Magazine.
Source: Mixology News
Finding inspiration for products and flavor profiles by examining current trends keeps Monin at the top of its game when it comes to delivering mouthwatering flavors.
Consideration is given to consumer sentiment and purchase behavior, food and beverage industry trends, fads, global trends, data points, menu placements and more. Monin not only relies on its community of internal beverage innovators across the globe, but also its customers and salespeople who bring new ideas and visions. Data partners, industry supply partners and others also contribute to Monin’s ideation and innovation.
One of the best ways the company stays relevant and innovative is by listening to and interacting with the bartender and operator community. “We hear about flavors they are interested in, what they need, and what would really be the most impactful and helpful to their craft,” says Stasha Johnston, Senior Vice President of Marketing for Monin. “Our job is to elevate their game, to inspire them, so our innovation is a key piece of that puzzle, to keep the industry full of the hottest new flavors.”
In September CHILLED teamed up with Monin for an absolutely delicious event—the Monin Flavor Summit. Held at Monin’s headquarters in Clearwater, Florida, the event included top CHILLED100 Bartenders along with the talented Monin team including flavor scientists. Johnston shares her thoughts on this successful event.
What benefits did Monin receive from participating in the Chilled Flavor Summit?
The Flavor Summit really gave Monin the chance to spend time with the creators, the people who really bring our brand to life. Watching as experts played with our flavors and then delivered some really delicious and innovative cocktails was truly an honor.
How did the Flavor Summit benefit the participants?
The summit provided an opportunity for us to open the participants’ eyes to the world of Monin. A lot of hard work, innovation, creativity and passion goes into filling each bottle. The summit highlighted those elements to the attendees.
What were some of the experiences at the summit?
The summit was filled with interesting experiences. We did culinary training. We had a bar competition. There was a workshop about industry and flavor trends. Attendees toured the Monin facility and even got to spend some time together with our flavor scientists.
What did you find most successful about the event?
The participation was exceptional, and we loved being able to spend time with our community of leading bartenders. This was a group of stars and Monin was thrilled and honored to welcome them in for a day in Clearwater. This was an unforgettable event and something that Monin has been looking forward to for some time. It served as a true collaboration and blending of creators from syrup to sip.
The post Check Out the 2022, CHILLED 100 Bartenders and Monin Flavor Summit appeared first on Chilled Magazine.
Source: Mixology News
Just create a cocktail using Le Grand Courtâge Blanc de Blancs or Brut Rosé that embodies the French spirit of Joie de Vivre and living joyously and you can win cash prizes!
Enter your best cocktail here before October 25, 2022!
Ingredients:
Preparation: Shake all but wine with ice and strain into chilled coupe with cucumber ribbon then top with wine. Add cucumber and lychee garnish.
The post Last Chance to Win Cash! Le Grand Courtâge Sparkling Cocktail Competition Ends Soon appeared first on Chilled Magazine.
Source: Mixology News
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