In celebration of the legendary New York Film Festival’s 60th anniversary, Campari has created a signature cocktail that was exclusively served during the Festival’s Opening Night (September 30th) celebrations.

An enduring part of New York’s rich cultural and historical landscape since 1963, the New York Film Festival (NYFF) returns to Lincoln Center this fall (Sept. 30 – Oct. 16) for its 60th anniversary year. To ring in this momentous occasion, Campari, the iconic Italian aperitif, serves as the Official Spirits Partner of the NYFF for the fourth consecutive year.

Entitled the Campari Red Carpet NYFF60th Edition, this cocktail is a fruity spin on the Negroni. Check it out below!

Campari Red Carpet

Ingredients:

• 3/4 parts Campari
• 3/4 parts 1757 Extra Dry Vermouth
• 3/4 parts Bulldog Gin
• 3/4 parts fresh lemon
• 1 large strawberry
• 1 generous pinch of salt and sugar

Preparation: Wash and destem 1 large or two small strawberries and add to a shaker tin. Muddle or crush the strawberries with a pinch of salt and a pinch of granulated sugar. Add Campari, 1757 Extra Dry Vermouth, Bulldog Gin, and fresh lemon juice to the tin. Add plenty of ice and shake until frosty. Strain into a chilled cocktail coupe and garnish with a strawberry slice. Garnish with film reel orange peel.

The post Campari Red Carpet Cocktail Celebrates NY Film Festival’s 60th Year! appeared first on Chilled Magazine.

Source: Mixology News

As the first woman elected to serve as President of the American Craft Spirits Association (ACSA) Board of Directors, Becky Harris is paving the way for others and making a difference. We asked Becky what’s new in whiskey and how Catoctin Creek Distillery continues to pioneer Diversity, Equity, and Inclusion (DEI).

Talk to us about the spirits industry and culture from your perspective.

The spirits industry is undergoing a time of rapid change. When we started our distillery in 2009, there were around 200 distilleries in the United States; today, there are 2300 distilleries, the majority of which make less than 10,000 bottles each year. From an industry that was almost exclusively helmed by white men, an increasing number of women and under-represented people are in leadership. This is incredibly exciting!

What does this mean for the future of the spirits industry in terms of DEI? 

This is one of the most interesting times to be a fan of spirits, since the emergence of brands led by diverse people brings new expressions and flavor profiles to the forefront. This naturally then brings new and diverse consumers finding products which appeal to them both in story and in flavor. For me, and for many other women and under-represented people, this attention is long overdue. More please!

How has the industry changed in the United States for women? 

Women in leadership are no longer the exception. If you are a nationwide brand, it is more exceptional if you do NOT have women as decision makers. This brings more opportunity to women at all levels of experience, and the presence of women at all levels will make the industry increasingly welcoming.

What can you tell young women today interested in getting into your line of work? 

Come on and join us! You can get education opportunities at two organizations I’m involved in: the American Craft Spirits Association and the STEPUP Foundation. Check them out online at americancraftspirits.com and stepupinternship.org

What do women bring to the category?

How has this influence changed for the better?  Women have always been a part of the industry, from leading blending projects to heading up and designing brands. Bringing that important part of history to the forefront has made enjoying whiskey less of a curiosity, and the whiskey world a more welcoming place for women, generally.

Anything you’d like to see improved or changed?  

There are still a lot of challenges for women in the industry. Women are still finding themselves targets of harassment either in their workplaces, or at whiskey events. Efforts to improve this have been ongoing, but we need the efforts of men to speak out and make it clear that this conduct is not acceptable either at work or in a festival environment.

Where do you see the future headed for women in the industry? 

White women have seen the greatest gains over the past years, and I am eager to see other women getting the same opportunities, whether they be women of color or trans women. We all have skills we bring to the table.

Anything else you’d like to add about DEI? 

DEI is not just something you can assign to a department; it is something to internalize as a company. Your current and future customers are from diverse backgrounds and are looking to see how you reflect their values in your organization. Spirits can be something we all can enjoy in community, and welcoming folks of every background in a deep and sincere way encourages growth in every sector. It’s just good business!

The post We Ask Catoctin Creek’s Becky Harris, What’s New with Whiskey’s Women? appeared first on Chilled Magazine.

Source: Mixology News

Introducing Chilled 100 ELEVATE!

We are excited to announce that Chilled 100 ELEVATE is coming to Louisville, November 6-9th, 2022!

Chilled 100 ELEVATE invites a select group of 60 of the industry’s top bartenders on an educational journey including distillery tours and tastings, elevated dinners, educational seminars, and professional development.

ELEVATE is unique in its exclusivity. We bring a group of 60 industry professionals, who are dedicated and committed Chilled 100 members to Louisville—the group is divided into small groups of 15-20 bartenders fostering a more personalized experience for both participating bartenders and sponsoring brands. Chilled 100 ELEVATE dinners are held at the finest restaurants in town, the pop-ups take place at the best bars, and the seminars and workshops deliver education to help advance these select bartenders’ careers.

“Chilled 100 ELEVATE is an intimate event created for today’s top bartenders who are looking to elevate their craft, elevate their education, and elevate their creativity,” shares Jeff Greif, Chilled Media Publishing Director. “They asked. We delivered.”

The goal of ELEVATE is to enrich relationships, expand working knowledge, and develop loyalty by promoting a truly distinguished and unique experience for bartenders.

We look forward to seeing our participating Chilled 100 Bartenders in Louisville along with invited industry influencers and spirits brands that sponsor educational seminars and experiential dinners. See you in Louisville!

For more information on Chilled 100 ELEVATE click here or contact Marlena Zygadlo at Marlena@chilledmagazine.com.

The post Chilled 100 Elevate Coming to Louisville November 6-9th! appeared first on Chilled Magazine.

Source: Mixology News

I’ve never been to Martha’s Vineyard, but my friend from Southeastern Europe has never even heard of the place.

When it comes to the popular vacation destination, there are a couple of overarching topics that routinely come up: it’s simultaneously known as a classy, family getaway, President Obama lives here part-time, and Jaws was filmed on the island. (More on that later). But in the middle of our conversation, my friend would randomly send grape emojis. I was perplexed. Was he trying to be random for the sake of being silly? That is, before I realized that he assumed there were actual vineyards on the island. It makes sense: with a name like Martha’s Vineyard, you would think it was awash in every kind of grape, growing every which way: a Sonoma of the east. Alas, there’s not a single vineyard on the island. Though there are plenty of places to grab a drink, even in the early autumn.

We’ve arrived on the Island and land at its small, homey airport (literally, its terminal is the size of a house), before quickly finding myself at the front door of the Hob Knob. Located in the neighborhood of Edgartown, the hominess of the airport matches the coziness of this boutique hotel. It’s a Gothic Revival Inn, and since revivals are all the rage these days on television and in film, it only makes sense to also stay in one. Inside are glorious Bed and Breakfast vibes, right down to multiple spacious living and dining rooms downstairs and comfortable quarters upstairs. Its porch, meanwhile, is so impressively shiny you could practically see your reflection staring back at you. Legend has it that John F. Kennedy once stayed here, in town for a regatta.

The heart of town, and nearby water, is only a couple of blocks away, so we saunter down the street; tempted by the multiple shops that hawk both fudge and ice cream (hallmarks of any good diet). We wind up at The Seafood Shanty, a bustling waterside eatery that boasts every kind of fish and shellfish your heart desires. The Bloody Mary here is the star; a delectable conflagration they dub The Best Damn Bloody Mary Evah! (Emphasis on the Evah, to be said in a thick Boston accent). What makes it the best, you ask? Aside from being perfectly balanced, it’s a meal in a glass that boasts two plump, juicy shrimp proudly sticking out from the rim.

After an afternoon at the beach (and sometime gawking at the picture-perfect Edgartown Harbor Lighthouse), we’re aimlessly walking when we find what seems like a mirage in the distance. It’s the immaculate Bettini restaurant at the Harbor View Hotel. Aside from views of the water (are you sensing a theme?), the dining room is dimly lit except for a lone light on a bouquet of flowers in the middle of the room. We also witness the waitstaff running plates of high-end food back and forth. What to order when you’re in such a top-flight environment? A Martini, of course, which they make with Nikka Coffey Gin.

Forgoing food at our earlier place, our next stop is the highly-recommended Atlantic Restaurant for some grub. Here the soundtrack is blasting pure Yacht Rock (think “Escape (The Pina Colada Song)” by Rupert Everertt and “Sailing” from none other than Christopher Cross) and the drinks are just as jolly. Aside from requesting a plate of mussels, it’s also time for another Martini and luckily Atlantic menu is littered with ‘em, whether their namesake concoction (made with Lemon-Basil Belvedere), a French Martini (with Chambord, Prosecco, and Pineapple) or, what I order, a Sexual Chocolate Martini, which boasts Godiva White and Dark Chocolate Liquor. It’s as smooth as chocolate milk.

Before we stumble back to the Hob Knob, it’s time to pop into The Wharf, a classic neighborhood bar packed with revelers. Here, the Bud Lights are plentiful, as is something called Boom Sauce, an IPA from Lord Hobo brewing. Sitting at the narrow bar, one can assume that’s all to the space: but in the back and to the right you’ll find an expansive other room. Tonight, there’s a live band and we have no choice but to dance.

We decide to make the long walk (above five miles) from Edgartown to nearby Oak Bluffs, with ocean views and quaint forests along the way. We also walk over the Jaws bridge; an overpass over a waterway where Jaws was filmed in the ‘70s, a claim-to-fame for the community. (Luckily no actual sharks have been spotted. At least not yet anyway). After some more beach time and miles of walking, we find ourselves at Noman’s; a cavernous place near a local golf course that boasts local beers, fried chicken sandwiches and an array of cocktails perfect for a day outdoors. Yes, that includes an Aperol Spritz; because when the weather is perfect, you need a cocktail in hand to match. Served in a plastic cup, its blazing color doubles as a liquidy ray of light.

After exploring Oak Bluffs, including its array of small, colorful homes dubbed the Gingerbread Houses and getting some shopping in, we strut into the aptly named Offshore Ale Co, an eatery that leans into the aquatic theme with boats and canoes strung up on the ceiling and all beers brewed in house. I wash down the ribs (with a homemade sauce made with their in-house stout) with a couple beers, as well as a horseradish-forward Bloody Mary, all hitting the spot after a long day.

With our Martha’s visit about to be in the rearview, we make our way toward what bills itself as a sailor-bar-dive: The Ritz, a longtime community staple. Dead quiet when we walk in, it quickly fills up with all sorts of characters from town and way beyond. Ferraris are passed around (for those uninitiated, that’s a tongue-smacking Campari and Fernet Branca shot). It’s an appropriate way to cheers my welcome to this island. No vineyards? No problem.

The post What to Drink While Visiting Martha’s Vineyard appeared first on Chilled Magazine.

Source: Mixology News

Meet Chilled 100 Member Jonathan Stanyard of Il Bistro, at Pike Place Market in Seattle.

Jonathan’s first gig was in 1999 in the dish pit, where he quickly worked his way through the hierarchy of roles, eventually landing behind the bar. It soon became clear to him that entertaining and creating experiences in front of guests was his strong suit. We asked Jonathan to tell us more about his career behind the bar.

What inspired you to become a bartender?

Did I choose to bartend, or did it pick me? I started in the hospitality industry in 1999 in the dish pit. Swiftly moving from the BOH to the FOH and taking on server, host, and soon management roles. Eventually, landing behind the bar is where I thrived, in front of guests, entertaining and creating experiences. Bartending is a profession I am proud of, and I can constantly grow within. Nothing is set in stone, and the industry is ever evolving. Whether in my bar, scrolling the gram, or reading books, the vast number of interactions and knowledge I can gather is immense. I am so intrigued by my colleagues and their pure passion for creating memorable moments. I have been bartending for over a decade, and I see no end in sight. I only see mountains of opportunity, ones I thrive on climbing, descending, and climbing again. I am in for the long haul.

Where do you tend bar now? What makes it unique?

I currently tend at Il Bistro at Pike Place Market in Seattle. The place is iconic and believed to be the first craft cocktail bar in the city. It has been open for over 30 years, focusing on Italian food and drinks. We have an extensive Amari collection and an awe-inspiring whiskey list.

Who has been most influential in your development as a bartender?

A huge source of influence for my development has been working with many chefs over the years. The connection between the bar and kitchen is so vital and powerful. They have taught me skills from flavor and texture composition to obscure ingredients and extraction methods. Within this topic is Anthony Bourdain. He pushed many to go beyond their comfort zones, to travel and experience many cultures. Since then, that has also driven what I do behind the bar.

Do you have any advice for novice/ at home bartenders?

Go out to local cocktail bars and watch how cocktails are built and served. Read books, good bar books. Death & Co. has three great reads, Meehan’s book is solid, and Jeff Morganthaler’s books are staples. After you get your bar set up and push your skills, you must get Liquid Intelligence and The Flavor Bible. This will change your cocktail game.

What is your favorite ingredient right now and why?

Shochu. It is such an underutilized ingredient that I intend to bring to the table. Shochu is from various sources; rice, sweet potato, shiso, buckwheat, and more. Each one lends a unique and distinct profile. They range from sweet and fruity, soft, and fragrant, to clean and dry.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

When creating a new cocktail, I follow a similar pattern most often. First, I start with a purpose. Is it for a competition, seasonal menu, special occasion? The next step is to learn about that purpose to gain insight. I then work with flavors, finding perfect pairings or even better flavor affinities. I then build, taste, take notes, repeat. I am constantly refining to make the recipe bulletproof.

Do you have a special technique you use or a tip for making a particular drink?

I always follow the true reverse dry shake method when making sours with egg whites or an emulsifier. I did not develop it, but it delivers the best results. You first wet shake (with ice) your cocktail with ice (but no egg white) for 10 seconds. You then strain the shaken cocktail, add your egg white, and dry shake that for 20-30 seconds. Double strain and boom! The true reverse dry shake is the best way to develop perfect, pillow-soft foam.

Where do you see the bartending/cocktail culture headed?

The cocktail culture is always moving so fast that it can be hard to keep up. However, I feel the movement coming alive right now is the low abv and non-alcoholic. Brands are emerging with great-tasting substitutes to create booze-free cocktails from beers to spirits. I love working with these products, and even more, crafting cordials and shrubs to help build NA programs.

Garden 75

Ingredients:

• 2 dashes Bitter Gringo Savory Bitters
• 2 Fresh strawberries
• 4 fresh mint leaves
• 1/2 oz simple syrup
• 1/2 oz lemon juice
• 1 oz St. George Pear Brandy
• 3 oz Dry Sparkling Wine
• Fresh strawberry and mint (for garnish)

Preparation: Add the strawberries and mint to a cocktail shaker and muddle to break down the bitters, syrup, lemon, brandy, and ice. Shake well until very cold. Add a touch of the sparkling wine to the flute glass and then double strain the cocktail slowly into the glass. Finish by topping with the remaining sparkling wine. Garnish with a strawberry and a fresh mint top.

The post Meet Chilled 100 Member Jonathan Stanyard appeared first on Chilled Magazine.

Source: Mixology News

Natasha Bahrami is known as the Gin Girl (@thegingirl).

She is proprietor of The Gin room in St. Louis, MO, a gin bar boasting hundreds of fine gins. Unsurprisingly she’s known for her extensive knowledge in all things gin and for the past few years has been spreading her love of gin nationally by hosting a robust education platform called Ginworld. We asked Natasha about her love of gin and how she plans to elevate the category one Martini at a time.

What is Ginworld? 

Ginworld is a platform created to elevate the category of gin through education, engagement and bringing together makers, consumers, and industry from around the world and around the nation to come together to celebrate the spirit of gin. Ginworld Gin Week consists of blind tastings, meet the makers events, collaborative dinners and all culminates in a Gin Festival where you can meet the makers, distillers, and brand representatives in person, and learn the inspiration for their spirits as you taste through hundreds of gins.

What can brands expect when they become a part of Ginworld? 

There is something very special about Ginworld Gin Week. Ginworld creates a vortex that attracts guests that have both curiosity and enthusiasm for the spirit, at all levels of knowledge. Makers and brands come to expect events that engage, educate, and embrace their individuality while finding ways to uplift the category of gin as a whole. Brands work together more often than apart, gaining momentum as guests dive deeper to learn the nuances in each gin, inevitably building more avid enthusiasts.  Makers, Distillers and Brands experience a community, a community that comes together to celebrate gin.

Which current trends in the world of gin stand out to you? 

Many exciting trends are exploding globally including the movement away from using botanicals from around and instead using indigenous, country specific and even foraged botanicals to express terroir and attributes of their country of origin. Using botanicals from a region helps create a sense of expression with so much personality that it almost transports you.

What are some common misconceptions about gin? 

There are some common misperceptions, but we have become more focused on remedying the mistakes and introducing guests to the new world of gin. From London dry to contemporary, the issue is every gin is not for everybody. However, there is a gin for everyone, and we strive to help you find your favorites.

What is one thing that you want more people to know about gin? 

The category of gin has one of the vastest ranges of flavors that one can find in any single spirit category. We can find you a gin reminiscent of whiskey, agave, botanicals, and flavors from all over the world from floral to citrus to vegetal or wood rested. There is a gin for anyone.

What’s next for Ginworld? 

The explosion of gin in the United States. Ginworld desires to work with the category of gin on a more national level. We see the category growing little by little and we want to focus our efforts on regions that aren’t typically spotlighted. There are so many incredible cocktail and bar scenes in smaller markets that we would love to be a part of. We will be dedicated to the growth of gin in the United States.

The post We Ask Gin Hall of Famer, Natasha Bahrami, What’s Ginworld? appeared first on Chilled Magazine.

Source: Mixology News

Richard Betts started out his career in the winemaking business.

Using his knowledge and skillset as a master sommelier, Betts crafted a tequila that combined his love of Old-World Mediterranean wine with traditional Mexican tequila-making. As a result, Komos is aged in oak casks from fine European wines, which impart his tequila with rich and complex flavor profiles. As Betts continues to explore agave distilling in innovative ways, so too does he look for new ways of thinking about sustainability, finding opportunities for the industry to improve. We asked Betts how he gives back, like his partnership with Orendain to repurpose waste material to make adobe bricks for the surrounding community in Tequila, Mexico.

Talk to us about your brand and its culture of sustainability.

Producing a spirit with the greater good in mind is at the heart of what we strive to do at Tequila Komos. Ever since I made Sombra Mezcal in Oaxaca, I have been interested in how we as an industry can make agave spirit production more sustainable. That’s why I started my brick project there. We carry on that ethos in an even bigger way today with Tequila Komos.

Why is sustainability important to your brand?

We want to leave the place where Komos is made (Tequila, Mexico) better than when we found it, that’s a big inspiration for me. Sustainability isn’t just important to me personally, or even just Komos as a brand. It’s both a problem and an opportunity for us as an industry and as a society to innovate around and solve for together.

What are some of the most successful initiatives?

Right now we, along with our amazing distillery partner Orendain, are working on building our visitor center from bricks that are made from our repurposed waste materials. This center will serve as a teaching center for other tequila producers to be able to learn the process of turning their waste materials into building materials as well. As we build out this facility it will also serve to continue to make bricks that will be given for housing and other municipal projects in the region.

Tell us the future for Tequila Komos concerning sustainability.

We hope to continue to innovate and contribute to the conversation around sustainability in the Tequila region and beyond. It is our stated goal to be completely waste-free in the next 3 to 5 years.

Tell us about the packaging.

These beautiful bottles are handmade porcelain made in Mexico by a producer that’s been making tableware for over a century. It keeps our supply chain short and reduces our carbon footprint, because the bottles have less space to travel to the distillery to be filled. Also, we don’t throw our bottles away, and hopefully you don’t either! They are meant to be repurposed, to be used for florals, candles, water service, whatever you can dream up for them. In fact, the labels are made with a special adhesive that comes off the bottle easily with a little running water to make it easier for anyone to reuse them.

Talk to us about the local community and involvement.

Of course, Tequila, Mexico is a place first and foremost! It lends its name to our favorite distilled agave drink. The town of Tequila and the surrounding appellation have a long and rich history that now obviously embraces its namesake drink and with that, it feels as though there is so much opportunity for collaboration amongst producers. In that spirit, we’re hopeful that our sustainability efforts will be adopted by others and that the community can all work towards a better future together by upcycling waste into building materials for the good of the community.

Talk to us about any new expressions.

We have two more very limited and very special expressions in the works. They’re secrets for now, but you’ll see them in early 2023.

The post We Ask Richard Betts, How Does Tequila Komos Repurpose Waste? appeared first on Chilled Magazine.

Source: Mixology News

National Vodka Day is October 4th. To celebrate this day, NEFT vodka would like to change the way the world thinks about vodka.

Made from only Austrian spring water and ancient non-GMO rye grains, NEFT is crafted to stand on its own and appreciated for its taste.

So, on vodka’s day of appreciation, you can sip NEFT at room temperature—the ideal way to enjoy its true aromatic and flavor complexities. But if sipping vodka neat isn’t your thing, you can mix it with French of Italian vermouth and bitters. Or give one of these riffs on classic Martinis a try created by NEFT Vodka Global Master Mixologist Luke Barr.

NEFT Royale 53 Martini

Created by Luke Barr (Global Master Mixologist, NEFT Vodka)

Ingredients:

• 2 oz NEFT ultra-premium vodka
• 1/2 oz Lillet blonde
• 1 oz herbaceous gin

Preparation: Add all ingredients into a mixing tin with ice and shake vigorously. Strain into a coupe glass and garish with a lemon twist.

NEFT Espresso Martini

Created by Luke Barr (Global Master Mixologist, NEFT Vodka)

Ingredients:

• 1 3/4 oz NEFT ultra-premium vodka
• 1 oz chilled espresso
• 1/2 oz simple syrup
• 3 dashes walnut bitters
• 2 dashes cocoa powder
• 1 oz egg white

Preparation: Shake all ingredients except egg white in mixing tin with ice and shake vigorously. Strain into martini glass. Add egg whites to a dry mixing tin and shake well, then add ice and continue to shake until a foam builds, and layer over cocktail. Garnish with cocoa powder.

The post Celebrate National Vodka Day with Martini Riffs created by Luke Barr of NEFT appeared first on Chilled Magazine.

Source: Mixology News

Novo Fogo 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 the judging team at Novo Fogo chose 20 sustainable and eco-friendly Novo Fogo Bar Strength Cachaça cocktails to move forward in the competition. The judges then narrowed the entries down to 10 bartenders to compete in the video portion of the competition.

In the closing round of the competition, the finalists’ cocktails were recreated by our Chilled 100 National Director Wendy Hodges to be presented to the judging team. After a very close competition and thoughtful consideration, here is the first round of results in the Novo Fogo Bar Strength Cachaça Challenge. We will announce the next round of results on Wednesday, October 5th.

Novo Fogo would like to thank all the bartenders who participated in the Novo Fogo Bar Strength Cachaça Challenge this year and look forward to tasting your amazing cocktail entries again next year!

The five 3rd Place Winners to receive $250 in Cash Prizes are:

Christopher Devern

Clean Bean

Ingredients:

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

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

Pedro Nivar

Eu Gosto De Voce

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.

Leanne Favre

The Lorax

Ingredients:

• 1 1/4 oz Novo Fogo Bar Strength Cachaca
• 1 1/2 oz Cham-Cham Syrup*
• 1/4 oz Rhinehall Mango Brandy
• 1/4 teaspoon Citrus Powder**
• 1 1/4 oz Filtered Water
• Candied chamomile flowers (for garnish)***

Preparation: Scale batch up by six. Combine ingredients in a liter plastic bottle and force carbonate with a refillable CO2 tank two times. Gently pour into a reusable bottles and cap. Store in the fridge until ready to serve. Note: If you don’t have access to a CO2 tank, you can carbonate the batch in an ISI canister with CO2 chargers and pour to order. *Cham-Cham Syrup: 3 parts Flat Champagne, 2 parts Chamomile Syrup, mix until incorporated. Chamomile Syrup: 2 cups water 2 cups cane sugar .5 cup dried chamomile flowers Bring the water and sugar to a simmer in a small pot over medium heat. from heat. Add chamomile and allow to steep for 20 mins. Fine strain and reserve flowers. ** Citrus Powder: 2 parts Citric Acid, 1 part Malic Acid, Mix until incorporated. ***Candied Chamomile Flowers: Take used flowers. Line a dehydrator tray with parchment paper. Spread used wet chamomile flowers out in a single layer. Dehydrate until dry and crisp. Serve in a frosted pilsner glass over crushed ice.

Paula Lukas

Mercy Mercy Me

Ingredients:

• 2 oz Novo Fogo Bar Strength Silver Cachaca
• 1 oz Verjus
• 1 oz Guava Juice
• 1/2 tsp Dragonfruit Powder
• 1/2 tsp Raw Local Honey
• Pinch of Pink Himalayan Sea Salt

Preparation: Combine ingredients in a shaker with ice. Shake well and strain into a coupe. Garnish with raw local honeycomb, banana slice and star anise on the edge of the coupe After you finish the cocktail please enjoy the honeycomb and banana which will then also be enhanced by the star anise. Garnish Raw Local Honeycomb, Banana Slice, Star Anise.

Taylor Lax

The Phoenix

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.

The post Novo Fogo Announces Winners in its Bar Strength Cachaça Challenge appeared first on Chilled Magazine.

Source: Mixology News

Chocolate cordials are growing in popularity especially in cocktail culture.

The flavor of chocolate is versatile in cocktails and makes for an exciting ingredient.

Inspired by the sweet sensation, Zamora Company USA introduces Licor 43 Chocolate, the latest expression from Licor 43, the best-selling Spanish liqueur in the world. Spain, where Licor 43 was born and still produced today, has a prominent tradition and history of chocolate. Records show that after being discovered in Mexico, chocolate beans were brought to Andalucía, Spain, in the Sixteenth Century, and from there, chocolate’s popularity spread across Europe. Licor 43 and chocolate was a favorite combination in Spain in the 1970s and 1980s, and today many Licor 43 cocktails are made with chocolate.

“The chocolate cordial category in the U.S. is growing at +8%, according to recent Nielsen figures, coupled with growing consumer demand for indulgent products, not to mention the enormous popularity of the Licor 43 brand, this is truly the perfect time to introduce an elegant and decadent spirit like Licor 43 Chocolate,” says Dolores Cantrell, U.S. Brand Manager for Licor 43 at Zamora Company USA.

A fusion of Licor 43 Original Liqueur and chocolate from 100% sustainably sourced cocoa, Licor 43 Chocolate is characterized by subtle floral cocoa tones that come together to form fruit, spice, and botanical nuances combined with vanilla notes. The silky milk chocolate texture adds depth to the entire drinking experience. This decadent spirit is meant to be enjoyed neat, on the rocks, mixed in cocktails like a perfect Chocolate Martini, or included in dessert recipes.

Licor 43 Chocolate is the second line extension to the Licor 43 portfolio in the U.S. market, after Licor 43 Horchata vegan cream liqueur that was launched in the U.S. last year.

The post Licor 43 Chocolate Launches in the U.S. appeared first on Chilled Magazine.

Source: Mixology News