Beverage Director for  BarLab Hospitality Group  Christine Wiseman has been immersed in the hospitality industry for more than 20 years.

Originally a chef, she worked her way up to director of training for back of the house. It was at this point she was due for a change and found herself behind the bar.

During her bartending career, she found great success and recognition working in acclaimed bars and restaurants such as Virtue Feed & Grain, Ink, and La Descarga. She also led lead the innovative beverage programs at Breakroom 86 and Broken Shaker LA. Her devotion to mixology resulted in the distinct honors of being a semifinalist for Tales of the Cocktail’s American Bartender of the Year (2018 and 2019) and a finalist for American Bartender of the Year (2020 and 2022).

Chilled chats with Wiseman to learn more about her career and how she has been so successful, the establishments she oversees, and more specifically how she manages to use local ingredients across the board.

Tell us a bit about your background in the industry.

I have been in the industry for over 20 years. I have worked almost every position in a restaurant and bar, from the kitchen to the front of the house. Before I moved permanently to bartending, I was running kitchens and creating recipes for a concept. When I moved to LA I began to work for a celebrity chef, who taught me so much about fresh ingredients and different techniques and it was at that point that I began to create cocktails. Turns out it’s just like food!

What kind of experience can guests expect at your different locations?

You are always going to get great cocktails, but we really pride ourselves in the people we hire to create the full experience for our guests.

What inspires the cocktails on each venue’s menu?

I work closely with Gabe and Elad to make sure that I understand each concept fully, and then begin to dive into research mode. The cocktails on the menu range from flavors that are inspired by that concept, along with colors, the type of glassware used, and even the garnish.

How do you keep it local with each bar that you work in across the country?

The lead bartenders at each of our bars are amazing and are key in helping with each menu flip that we have.

Give bartenders tips for creating a successful beverage program.

Keep it simple.

Make sure the cost of the cocktail makes sense.

Give the people what they want.

When trying new techniques make sure to research and have a proper understanding on how to do it.

Which trends should bartenders pay attention to?

Batching and keg cocktails, consistency, and quickness are key.

Which ones should they forget?

Forget about the large ice cube in the coupe!

About Christine Wiseman

Christine Wiseman oversees all beverage programs for Broken Shaker (Miami, Los Angeles, New York City and Chicago), 27 Restaurant, Eagle Room, Hoja Taqueria, and The Exchange Restaurant. Broken Shaker Miami has just been ranked #32 by World’s 50 Best and is currently a finalist for Tales of the Cocktail’s Best American Bartender.

The post We Ask Beverage Director Christine Wiseman about BarLab Hospitality Group’s Cocktail Concepts appeared first on Chilled Magazine.

Source: Mixology News

Matcha is a major player in the cocktail world today, so naturally it has made its way into Nashville’s cocktail scene as the next big thing.

Lead Bartender at The Hart in Nashville, Tennessee, Ellen Talbot, has created a matcha cocktail that is inspired by the idea of matcha tea as a ceremony in Japan.

“I love the idea of taking time to prepare a beverage, providing lots of love into the ritual in order to manifest one’s intentions while enjoying a drink,” says Ellen. “I was also inspired by matcha lattes, one of my favorite daytime drinks.” The addition of egg whites in the cocktail adds texture and a foam over the top, resembling that of a matcha latte, and the matcha syrup itself is a cold infusion, so the tea flavor isn’t overpowering. At The Hart, Ellen adds creme de cacao to round out the base of the drink, giving it just enough body to enjoy alongside something light.

Game. Set. Matcha.

Ingredients:

• 2 oz Silk’s Gin
• 1/2 oz Giffard Creme de Cacao
• 1 Egg White
• 3/4 oz Lime Juice
• 3/4 oz Matcha Syrup*
• 5 Mint Leaves

Preparation: Combine all ingredients in a shaker tin. Shake vigorously without ice. Crack tin open, add ice, and shake until tin is frosty. Strain over fine mesh strainer into a Collins glass over ice and add a splash of soda water. Garnish with a dusting of matcha tea and a mint bouquet. *Matcha Syrup: Mix 2 Tbsp. matcha powder with 1 cup sugar and 1 cup hot water. Heat water, over medium heat dissolve sugar and matcha, stir well. Pour syrup into container and let cool.

Get to Know The Hart

The Hart is a morning-to-night restaurant and bar where neighbors can snack, dine, meet, and lounge alongside Bento Living guests who want a splash of neighborhood in their Nashville.

The Hart brings Hawaii to the American South, featuring the freshest local ingredients and international takes on traditional dishes. Everything is made to be enjoyed at your own pace, in whatever order you choose.

The post Game. Set. Matcha—It’s the Syrup Your Cocktail’s Been Missing appeared first on Chilled Magazine.

Source: Mixology News

It’s National Happy Hour Day!

Our celebratory cocktail is the NOLET’S Silver Gin Pumpkin Mule, perfect to sip during one of our favorite national spirited days. NOLET’S fall-forward riff on the mule, using pumpkin puree, cinnamon, and nutmeg flavors gives us a happy taste of the season.

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 and Nutmeg
• Ginger Beer
• Any combination of lime, cinnamon stick, cranberries, currants or dried ginger (for garnish)

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 and garnish with whatever you choose.

The post Celebrate National Happy Hour Day with NOLET’S Silver Gin appeared first on Chilled Magazine.

Source: Mixology News

As the curtains close on our inaugural Chilled 100 ELEVATE event, we’d like to thank all our sponsoring spirits and products, industry influencers, local bar and restaurant owners and, of course, our wonderfully spirited group of Chilled 100 Bartenders for joining us on this incredibly successful and ELEVATED industry experience.

Chilled 100 ELEVATE in Louisville, Kentucky brought close to 100 local and national bartenders together for a 4-Day Event – complete with exclusive VIP invite only dinners to the city’s top restaurants and bars, which were sponsored by Glenfiddich at the Liquor Lab, Ron Colon at La Bodequita de Mima, 375 Park Avenue Spirits at 8Up and North of Bourbon, Broken Shed Vodka at Willshire on Market, Grey Goose at Varanese, Dewar’s at Swizzle.

Thank you to E11EVEN Vodka and Josue Gonzalez for hosting the official check-in cocktail party at The Seelbach Hotel in Louisville. Along with the Welcome Reception hosted by Casa Del Sol, presented by Mariana Padella. Thanks to The Perfect Puree of Napa Valley and Michele Lex for sponsoring our bartender breakfast every morning with refreshing smoothies. Van Gogh Vodka Double Espresso Martinis made by 375 Park Avenue Spirits Portfolio Ambassador Koray Ozdemir, for our midday Happy Hour was a well-timed Pick Me-Up!

Thank you to the local distilleries for welcoming the Chilled 100 Bartenders and educating each on your incredible history and heritage. The tours included Four Roses Distillery, the Brown Forman Cooperage tour, Old Forester, and Angel’s Envy Distillery tours, with an exclusive tour of the new Heaven’s Door facility, with a pop-up tour of its soon to be tasting room set in a historical Chapel on Hancock Street. So cool!

Our ELEVATED seminars brought together some of the industry’s most influential and interesting educators including Rachel and Kyle Ford, Ford Media Lab, Natalie and James for Beautiful Booze, George Manska for The NEAT Glass Sensory Seminar, World of Flavor with Real Infused Exotics, Blending Seminars with Keeper’s Heart, Sustainability with Chinola, and Sensory Seminar with Grey Goose Vodka. Thank you to all our Chilled 100 Bartender panelists who led well-informed discussions on important industry topics.

Finally, a thank you to Komos Tequila for our ELEVATED farewell lunch and thank you to Real Infused Exotics and Dough Ball Whiskey for our final goodbye Happy Hour cocktails at Meta.

ELEVATE was a major success satisfying our goal of leveling up today’s industry events that are made available to bartenders. We couldn’t be prouder of our Chilled 100 Bartenders, their consistent professionalism and passion for the business of crafting cocktails drive us to provide more ELEVATED opportunities. We can’t wait until our next ELEVATE event and look forward to seeing all of you at our next Chilled 100 ELEAVTE.

The post Spirited Sponsors, Influential Educators, and Louisville Locals at Chilled 100 ELEVATE 2022 appeared first on Chilled Magazine.

Source: Mixology News

Regardless of The Better Man Distilling Co’s limited experience in the spirits business, the Long Island-based distillers proudly boast a wide selection of highly versatile spirits.

All of which have proven favorably throughout various types of bars and restaurants across its local island.

“Gin is not just gin to us,” says director of operations Abby Gruppuso. “It’s a canvas that can be used as a medium to tell a story.” Through the carefully crafted botanical combinations, colors on the bottles, and the poems on the back, every Better Man spirit is a new and unexpected experience.

Bartenders are called upon to decorate that canvas and tell those stories in the most exciting ways imaginable. Better Man Gins allow them to do just that with no boundaries. As non-traditional spirits, The Better Man products can be used in every way. There aren’t any classic recipes that must be followed, or confinements based on the type of spirit. The team believes drinks crafted by creative minds should be served creatively. Time and time again they acknowledge consumers who are excited to try new expressions, especially when those spirits are small batch and crafted locally.

Currently, The Better Man Distilling Co. offer four different flavors: Cosmic Soul Dry Gin, Moonstruck Citrus Gin, Red Horizon Apple Forward Gin, and Elysian Fields Lavender Gin. Covering a wide base of flavor elements from sweet, to floral, to bitter, to spicy, the beauty and adaptability gin possesses is displayed.

Ironically its first product, Cosmic Soul Dry Gin, was formulated to have an American style to it. With his brewing background, Head Distiller Peter created this gin using the inspiration of a West Coast IPA. It’s juicy, citrusy, with a floral note in the middle and spice on the back end. As the gin craze hasn’t quite made its way to Long Island yet, many residents have hopped aboard after trying it.

Moonstruck Citrus Gin was a passion product of the brand’s founder, Anthony Gruppuso. Upon his discovery of Japanese gin and its simple botanical makeup and bright flavor profile, he wanted to create one of his own. Enter the yuzu, a Japanese citrus fruit which acts as a cross between a lemon and a grapefruit.

Red Horizon Apple Forward Gin was another product inspired by Long Island location and the family pastime of autumn apple picking. Although they source the apples from upstate, this gin is an homage to their childhood memories on the East End of Long Island. It’s best enjoyed on the rocks or in a Martini variation.

Elysian Fields Lavender was born out of a passion to show off local resources. The North Fork of Long Island is famous for its lavender fields, so it was a no-brainer to harness that beauty and feeling of summer in a spirit. As a mixing gin, the floral notes are so bright that they’re able to shine amongst any flavor. Elysian Fields Lavender Gin earned high scores at this year’s Chilled 100 Spirits Awards.

The Better Man team encourages full experimentation with their gins. As Abby sums up, “Out-of-the-box thinking is key to learning how to make the flavors in our gins really blossom and shine.”

The post Inside a Gin Distillery, The Better Man Distilling Co. appeared first on Chilled Magazine.

Source: Mixology News

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Source: Mixology News

New Cultural Programming & Cocktail-ing at Freehand New York.

They say art imitates life. The notion that a creative piece was inspired by true events, a story or site.

Step into Freehand New York, an affordable, design-centric hotel set in the former George Washington Hotel (and boarding house), once home to many storied writers, musicians, and creatives of the past century, including poet W. H. Auden and novelist Christopher Isherwood.

The 18-story hotel building was raised in 1930 and restored in 2018. Original travertine floors and millwork greet guests in the lobby’s elevator bank and repeat throughout the refurbished concepts, alongside vintage and custom-made furniture by acclaimed arch-firm Roman and Williams. Custom-commissioned murals (in partnership with artists and alumni from Bard College) are featured in 398 guest rooms and suites – 36 of which are dorm-style bunk rooms to accommodate groups of four; and 39 cozy quarters dubbed “Three’s Company” to please parents and a child in the same space (sans rollaway cot).

Today, Freehand New York focuses on offering visitors (both near and far) an especial experience within the bustling city, while refreshing local artist talent and “spirit” through cultural programming and cocktail-ing.

“Experiencing Freehand New York is all about absorbing the energy on property,” says Brian Cooke, Global Director of Corporate Sales at Freehand Hotels. “The true way to experience, is to visit the spaces throughout the hotel [as] each food and beverage outlet offers comfortable spaces to kick back and enjoy the ambiance.”

The hotel property houses skilled mixology and creative activity across its four situated concepts, including Freehand Hotels’ recognized bar Broken Shaker; re-located Latin-American Comodo, and large avant-garde Georgia Room with interconnected Bar Calico.

From top-down, Broken Shaker sits at penthouse height with sweeping city views, sophisticated cocktails, and “elevated” bites – enter Shaker Hot Chicken Sandwich. That’s buttermilk-brined fried chicken smothered in smoked paprika and cayenne glaze (with house slaw) and squeezed in between two hot buns.

Gabriel Orta and Elad Zvi of Bar Lab created the bohemian concept (a pop-up bar then) in a rundown hotel in Miami Beach, which later became known for the finest cocktail program nationally. Expert bartenders impressively blend elixirs, syrups and infusions with fragrant herbs, fresh-pressed juices and exotic ingredients from around the world. With the title ‘Best American Hotel Bar’ at Tales of the Cocktail, Broken Shaker certainly “shakes” their liquor seriously.

At mezzanine level, Bar Calico stands on the right with Georgia Room to the left, via a “little portal.” Both concepts stem from Authentic Hospitality (The Jane Ballroom, Ray’s Bar) and “sprout” the same muse: Mod-feminist painter Georgia O’Keeffe.

“O’Keeffe began traveling from New York to New Mexico in pursuit of a higher form of artist expression and creativity, and did it as a solo woman; her husband never visited her at either of the two homes she made there,” shares Kaitlin Prince, Director of Events at Authentic Hospitality. Her sightly works stretch from New York City skyscrapers to Santa Fe landscapes, also sensual large-format flowers (cough Bar Calico).

Fragrant cocktails are named after O’Keeffe’s femme paintings; hence Morning Glory, a tall mixture of Agua Mágica Mezcal, Black Dirt Distillery Applejack Brandy, lemon, orange, and guava juices, plus sprinkle of smoked chili for a southwestern smack. On the softer side: Maid Spritz, a high blend of Flor de Caña Rum, St. Germain Elderflower Liqueur, cucumber shrub and bitters, lime juice, sparkling wine, and club soda.

Georgia Room builds a sense of anticipation from across the lobby lounge. The vast “artist home” bumps various dance hits – from deep house to disco (cue ABBA) – beneath a twirling disco ball and beside ten lounge-y tables with optional bottle service. “A tequila soda, please,” shouts one of 300 partygoers to (one of) four bartenders behind the stick.

Local comedy acts, live sing-a-longs, and santafeño line dancing fill up the ballroom weekly calendar promising… human connection (coming out of coronavirus). Reservations are not required for revelers – though necessary authenticity and acceptance is on the dance floor.

“Georgia Room honors O’Keeffe’s commitment to individuality by welcoming and encouraging creativity and beauty in all its shapes, colors, genders, and sizes,” Prince states. “It is an inclusive lounge where both the elegant and funky can feel at home.”

One flight down the art-adorned staircase lies Comodo, a stylish stand-alone restaurant with refined Pan-Latin plates, natural wines, and craft cocktails that nod to the lively social moments experienced throughout the hotel. The 70-seat dining room is primed to transform into a rotating art gallery for emerging voices.

“We want to use the spotlight of being in Manhattan – in the Flatiron District – to elevate those voices, primarily of minorities who give flavor to our electric city,” reveals Tamy Rofe, co-founder (and wine director) alongside chef-husband Felipe Donnelly. “Attached to that will be a series of supper club dinners – a sort of salon for artists – to gather once a month over mezcales, wine, food, and conversations. All inspired and tied to what will be on the walls.”

Lit by warm stone table lamps, the U-shaped wooden bar delivers mezcal-laced cocktails like Martina #2, with Akul and La Venenosa Raicilla Sur Mezcal, Bresca Dorada Arangiu Orange Liqueur, castelvetrano olive brine, and lime juice for savory sipping next to the Trout Ceviche Tostada.

“Martina #2 is where a Margarita and a Dirty Martini intersect. The bit of Latin American inspiration added to the most classic hotel cocktail one could ask for!” Rofe mentions. Hotels today are more than a promising place to lay your head at night. They are ever-changing attractions to welcome in new guests around the clock.

“Hotel bars are now meeting grounds for locals and hotel guests alike,” Prince adds. “They are warmer, more open, and often have a higher level of conceptualization to them than before. They have turned into destinations, which is exciting for both New Yorkers and travelers.”

From hand paintings to hand-crafted cocktails, Freehand New York creates art in all forms.

The post Freehand New York, Refreshing Local Artist Talent, and Spirit appeared first on Chilled Magazine.

Source: Mixology News

Launched 25 years ago, Grey Goose vodka evolved through the years with a recipe that has not changed.

Vice President Grey Goose North America, Aleco Azqueta celebrates the brand’s anniversary and the vodka category’s roaring comeback. We asked Aleco what he thinks the next 25 years hold for the vodka category.

Tell us what’s new and exciting at Grey Goose?

We’ve just wrapped another exciting US Open as the official vodka of the tournament, where we’ve had the privilege of serving millions of Honey Deuce cocktails over the last 16 years. This year, to build on our existing programming, we brought our famous US Open Suite to the metaverse for our first ever activation in this digital space. The Grey Goose US Open MetaVIP Lounge was available to fans across the globe to experience during the tournament, complete with interactive games and a chance to win tickets to the Grey Goose suite at the US Open next year. We all know the Metaverse is becoming increasingly popular for people across demographics, and we want to reach those audiences in a way that is authentic to them.

This year, we also updated our e-comm extension of the Honey Deuce. While we’ve previously offered a cocktail kit for fans to make the iconic serve at home, this year, we wanted to make it even easier to celebrate, so we launched the Honey Deuce Express. Available to Manhattan and Brooklyn residents, the pre-mixed, canned version of the cocktail arrived chilled and ready to enjoy for same day delivery.

Talk to us about recently celebrating Grey Goose 25th year anniversary.

Grey Goose had a remarkable first decade on the market, transcending the vodka category to become an icon unto itself. While a slight lull in sales followed into the mid 2010s, this year, the brand has had much to celebrate. For its 25th year anniversary, Grey Goose is experiencing a marked resurgence, with sales jumping to figures the brand hasn’t seen since 2013. Thanks to a breadth of programming that touches key cultural touch points, as well as our strong relationships with trade partners, Grey Goose has entered its newest chapter as a category leader once again. We just held an incredible event at Tales of the Cocktail where leaders in the trade were treated to an event that highlighted the last 25 years in spirit trends, focusing on Grey Goose vodka’s leading role.

While trends have come and gone over the last 25 years, consumers still appreciate the smooth consistency of Grey Goose. We’re proud to offer the same exact recipe, developed by our cellar master François Thibault, that consumers fell in love with more than two decades ago. Even now, Grey Goose consists only of soft winter wheat from Picardie, and spring water from Gensac in the Cognac region, and Thibault tastes every batch to ensure the highest quality and consistency year over year.

Over the past few years, the brand has launched new campaigns and programming, give us some of the highlights.

Without a doubt, our most exciting launch in recent years has been Grey Goose Essences, our line of lower-ABV, with natural flavors. Designed to meet the needs of drinkers who wanted lower alcohol cocktails, made with the best ingredients, that were still brimming with flavor, Grey Goose Essences is available in three expressionswith real fruit and botanical essences. To introduce the line, we launched the IN BLOOM concert series, inspired by the blooming and botanical world of Grey Goose Essences. Last year, we worked with GRAMMY-winning artist SZA on a virtual experience, and this past summer, we were excited to bring IN BLOOM to the real world with a live performance from Kehlani in NYC.

Additionally, we’ve been thrilled to partner with the Recording Academy as the official vodka of the GRAMMYs. Last year, we celebrated the inaugural year of the partnership with a talent-backed content series, partnered with Peter Dundas to design a bespoke, martini cocktail-inspired purse for Paris Hilton’s red-carpet look, and so much more. Details of our 2023 GRAMMYs programming will be coming soon, but you can bet we plan to come back even bigger and better.

Why is the time ripe for the brand’s resurgence into the limelight?

Two years ago, when lockdowns were beginning to ease, consumers were eager to get back outside and prioritized reconnecting with friends. According to Bacardi Insights & Analytics, there was a 50% increase in demand for vodka-based cocktails in the on-premise during this period, and 25% of all orders were traditional Martini cocktail glass serves (e.g., the Espresso Martini Cocktail). Separately, ‘90s and early aughts cultural trends were becoming ever-popular, and premiumization was trending across the board, with sales skyrocketing across every luxury category. We made sure we were capitalizing on these trends through our marketing mix.

Combined, these different elements created the perfect storm for Grey Goose to once again become not only the vodka, but the spirit, du jour.

What’s been going on in the vodka category over the past 25 years since Grey Goose launched?

Vodka is by far the most popular spirit on the market, accounting for over ⅓ of all alcohol sale according to Statista. However, its reputation has changed considerably over the last 25 years. When Grey Goose vodka first hit the market, specialty Martini cocktail glass serves and flavored vodkas were all the rage (think Cosmos, Apple Martini Cocktails, etc.). Then, the craft cocktail scene boomed, and vodka was overlooked for brown or agave-based spirits. With the resurgence of the Martini cocktail, vodka based RTDs, and lighter spritz options, the trends are moving back towards vodka.

Throughout all the fleeting fads, Grey Goose has remained a consumer standby due to its iconic stature and smooth product.

Where do you see the category headed?

People are still drinking vodka, just in different ways. Many of the leading RTDs are vodka based and we believe this is actually very positive for the vodka category as there is an opportunity for these drinkers to graduate to more sophisticated vodka cocktails. According to the IWSR, premium spirits sales are expected to increase over 25% by 2025. Given Grey Goose is the leading super premium vodka in control states (according to the NABCA) we feel that the future is very bright for us.

What is important for bartenders to know about Grey Goose vodka?

As the interest in premium spirits continues, the quality of Grey Goose speaks for itself. For 25 years, we’ve remained a bartender favorite because our product is made with revered ingredients and uses a single distillation process to ensure a smooth mouthfeel. With a rich and round body, notes of fresh baked bread, almond on the palate, and a wonderful aromatic nose of citrus, Grey Goose provides a smooth canvas for any cocktail or occasion.

Talk to us about mixing with Grey Goose Vodka.

Grey Goose is the perfect canvas for any cocktail, from the classic to the creative. Made with only winter wheat and spring water and distilled just once to preserve the integrity of these natural ingredients, Grey Goose vodka provides a truly smooth and balanced base for other ingredients to further build on.

What are bartenders doing with vodka these days? How have vodka cocktails evolved?

It’ll come as no surprise that martinis are having a resurgence. We first noticed this uptick last year, when “Martini cocktail recipes” averaged over 60K organic Google searches a month. Bartenders are experimenting with this trend so much so that many on-premise accounts are now dedicating whole pages of their menus to various Martini cocktail recipes! As lovers of the iconic cocktail ourselves, we’re excited to see so many people adopt the drink as their own, and enjoy it however they like, eschewing the traditional stereotypes that have long been associated with the Martini cocktail in the process.

What does Grey Goose Vodka have coming down the pike?

We have so many great programs launching in the next few months. We’re not quite ready to make any announcements, but for now, let’s just say we’re looking forward to celebrating the holiday season in style, and raising a glass to music’s biggest night during the 2023 GRAMMYs, where we’ll be celebrating the second year as the official vodka of the ceremony. Stay tuned for more to come.

The post We Ask Grey Goose VP, Aleco Azqueta, What’s Next for Vodka? appeared first on Chilled Magazine.

Source: Mixology News

Osaka Nikkei, Miami is far more than just a restaurant.

It’s a multi-sensory experience where Peruvian and Japanese cultures and cuisines coexist harmoniously. The vibrant environment of the space sets a special vibe for guests to indulge in an experience that appeals to each one of their senses. The establishment’s incorporation of Japan and Peru is no happenstance. Its concept is historically derived from an era dating back a century, when almost 7,000 Japanese migrated to Peru. Upon arrival, they naturally began to cook with Peruvian ingredients available to them. The application of their simple, yet precise techniques resulted in the birth of Nikkei cuisine. A culinary force that gradually made its mark on a global scale.

At Osaka Nikkei Miami, this cultural hybridization can be found in their cocktail menu as well. To learn more about the place and how their bar team mixes with Peruvian elements, Chilled spoke with Joshua Lopez, Bar Manager at Osaka Nikkei Miami.

What kind of experience can guests expect?

Everything from the glassware to the lighting has been meticulously chosen to ensure a distinct feeling. A multi-sensory experience is what you can expect, the aromas of the dishes to the crackling sound of the table side torching and the textures of handmade ceramic glassware. It’s really something you have to enjoy to fully understand.

Tell us about mixing with Peruvian ingredients.

Mixing with Peruvian ingredients is an adventure. There is a jungle of flavors that are curious and not always accessible. Using flavors that I now feel are a bit more “mainstream” like Lulo has really been a blast. Luckily I have the chefs here from Peru to introduce me to new ways of thinking, from incorporating things like lucuma, golden berry, and guanabana.

What should bartenders know about adding Peruvian elements to cocktails?

The way I have started to think of these ingredients is really to try to preserve the essence of what the flavor is, then work from there. Lucuma might not be best in a traditional syrup, maybe it’ll work better in a milk wash or in an orgeat. Golden berry works really well in a jam. There are a million ways to think of using these ingredients. The best way I have found to work with these is to look at where they come from and how they are best expressed, then just go from there.

What are some tips to adding these elements to your cocktails.

Balance is key. Some of these elements such as rocoto can be so intrusive that they are almost unusable in a cocktail without the right preparation.

Talk to us about the Aka Sour.

The Aka sour is an interesting cocktail. It’s how I feel a cocktail should naturally evolve with new techniques and minds trying to bend classic ideas. At the core of the Aka Sour is a New York sour that’s been twisted into something completely new. A classic Pisco Sour elevated with floral notes from a cardamom infused syrup, then poured over an ice cube containing malbec, hibiscus, and chicha morada. The idea slowly evolves with each sip. The concoction was created by Jean Carlo Cardenas, the Osaka Beverage Director in Peru. He is an expert in blending Peru and Japan.

Aka Sour

The aka sour is a deeply Peruvian cocktail using Pisco, a Peruvian distillate as the base, lime, cardamom, and egg white for texture. This is served over an Aka (red) ice cube made of an infusion of chicha morada, Malbec wine, and hibiscus tea.

Ingredients:

• 2 oz. 1615 Pisco Quebranta
• 1 oz Lime Juice fresh squeezed
• 1 oz fresh egg white
• 1 oz Cardamom Syrup

Preparation: Add all ingredients to your preferred shaker with ice and shake vigorously for 12 seconds. Then strain back into the tins and shake with no ice for an additional 12 seconds. Serve the cocktail over your *Aka Ice and enjoy.

*Aka Ice

Ingredients:

• 1 1/2 parts chicha morada
• 1 part Malbec wine
• 1/2 parts hibiscus tea

Preparation: Freeze in medium square mold.

The post Mixing with Peruvian Elements in Cocktails with Bartender Joshua Lopez appeared first on Chilled Magazine.

Source: Mixology News

New Hope is an eclectic small-town in eastern Pennsylvania. It borders the Delaware River boasting fine (riverfront) dining, wine-ing, and more.

Equidistant from New York City and Philadelphia, New Hope houses more than 200 years of American history (inside Parry Mansion, built in 1784 by founder Benjamin Parry), in addition to a vibrant, art-filled scene supported by the LGBTQIA+ community.

“Today, New Hope is very affluent and rich in arts, food and drink. However, it was much more laid-back in the 80’s—several bars, nightclubs, and a few restaurants, but they were all more casual,” shares Jamie Shaw, beverage manager at Stella of New Hope.

The popular river town, located in Bucks County, continues its “renaissance” with updated boutique lodging, farm-to-table restaurants, and top(shelf) bars along its lively Main Street and river promenade. “There’s been a good deal of time and effort put into revitalizing the area and making the bar and restaurant scene more upscale,” Shaw mentions. “The area, as a whole, has elevated because of it,” resulting in Travel + Leisure’s “America’s Favorite Towns” list.

New Hope will always shine light on small local businesses, in town and around Pennsylvania, from unique shops and studios selling hand-crafted jewelry and pottery, to promising family-run restaurants, bars and wineries offering locally-sourced fare and well, vino.

Therefore, consider riverside New Hope for your next weekend “wine-down.” Fill up on flowing wine, fascinating food, and river-facing views with support of this three-day guide.

Friday

Take up residence (for two nights) at Ghost Light Inn featuring twelve exclusive guestrooms, with attention to decor detail, a Delaware River-scape, and exceptional amenities like the Juliette balcony for bird-watching. The boutique “barn” is inspired by the ghost light at the neighboring Bucks County Playhouse where a single buzzing bulb arguably allows light for ghosts to take the stage at night, without any interruptions.

Other local “haunts” include Karla’s (quaint) Restaurant and C’est La Vie French Bakery. On-site sits Stella of New Hope, a New American dining establishment flooded in fresh flavors from farms and food artisans all around Bucks County. Snag a window seat overlooking the serene river for swirling wine and hearty seasonal dishes like the Whole Grain Casarecce Pasta, a “ragout” of wild mushroom and grilled asparagus in wild mushroom broth; topped with shaved ricotta.

Wine compliments (of Shaw) include the versatile Italian varietal, hailed from Amador County, California, Terra D’Oro Barbera, releasing robust notes of dark cherry and pomegranate with warm baking spice on the back enhancing the richness of red meat and duck dishes, plus seasonal squash (piled with pilaf) for vegetarians.

“Our wine program is really centered around showcasing the many different varieties from around the world: Italy, France, New Zealand, California, and beyond…” Shaw states. “My goal is for a table to never feel like they cannot find a bottle that they will enjoy.”

Saturday

Meander to New Hope Ferry Market, Bucks County’s recognized gourmet food market within a renovated space on Main Street. The marketplace showcases ten food vendors and two drink purveyors: one being Unionville Vineyards, a producer of terroir-driven, vineyard-designated fine wines since 1993.

Native to nearby Hunterdon County, New Jersey, Unionville focuses on varieties from France’s Rhone Valley and Burgundy regions – earning a great reputation for Old World-style wines that are acid-driven and food friendly; think Chardonnay and Pinot Noir.

Sample the estate wine range (some scored 90 Points by Wine Enthusiast in July 2021) then consult with the on-site sommelier for suggested lunch pairings from surrounding food stands before committing to a glass or bottle.

At night, line up the wine flights at Nektar Wine Bar, a polished bistro coupling Mediterranean-style sharables and global wines (awarded by Wine Spectator three straight years). Certain vintages are pre-selected from the extensive wine menu to compare diverse tasting and structural profiles. There is the Sparkling Discovery Flight starring three 3 oz. pours of bubbly from Penedés, Spain, Emilia-Romagna, Italy, and Beak Valley, Lebanon. Another flight compares varying Greek grapes and styles, such as Mercouri Estate Foloi Fumé 2015 Red Roditis and Anatolikos Malagousia Wild 2018 Malagousia. You will be surprised with a wine you might have never tried (until now).

The intimate wine bar is a great place to settle (and sip) before a performance at the well-regarded playhouse or full supper experience at Zoubi, “a Restaurant, a Bar” across the street. Do return for a decadent dessert and 20-year Tawny port wine.

Zoubi, though, is a Euro-chic spot serving creative plates with accompanying wines in an aged house with candle-lit garden seating and open-air bar. The two-sided wine list is divided per Old World and Ancient region and poured by the ornate glass (by a suited server) – swirl, sniff, sip, repeat.

Sunday

Before departing, take a quick stop at New Hope Winery. Spend the afternoon at the rustic winery in an 18th-century hay barn featuring an array of wines, ‘wiches, rotating soups, and more at The Pour House.

The property flipped a few times throughout the 19th-century (a museum, antique shop, and two separate wineries) until its current ownership stepped in over 25 years ago spanning the sweet fruit wine selection to over 25 unique varieties. Most popular? A luscious blackberry flavor steeped on-site.

Also on-site: a 250-seat music venue called The Note (that used to be the original production room prior to 2009) now bringing endless live entertainment to Bucks County.

More to pour in New Hope, Pennsylvania.

The post 3-Day Guide to a Wine-Filled Weekend in New Hope, Pennsylvania appeared first on Chilled Magazine.

Source: Mixology News