Monthly Archives

November 2022

We Ask Craig Kodish, Managing Director of Tenjaku Whisky About Japanese Whisky

By | Mixology News

By any measure, Japanese whisky has had a remarkable run in the past decade.

In just the past ten years the category has gone from beloved by a few in-the-know bartenders and enthusiasts to critical acclaim, soaring prices, and pronounced shortages. However, as in most industries, unexpected challenges also lead to opportunities for innovation and new ventures. Stepping in to meet the demand is Tenjaku, a masterfully blended yet reasonably priced whisky that serves as the perfect introduction to the world of Japanese whisky making. We ask Managing Director of Tenjaku Whisky USA to tell us more about whisky made in Japan.

 

Tenjaku Pure Malt Tenjaku Blended

 

Tell us a bit of backstory and history about Tenjaku Whisky.

Tenjaku is created in the city of Fuefuki, located in the eastern part of Kofu Basin in Yamanashi Prefecture. This fertile land encircled by soaring peaks, with the Chichibu mountains rising to the north and the Misaka range to the south, is renowned as Japan’s top peach and grape producing region. Looking towards Mt. Fuji and the Southern Alps, it is a place blessed with boundless nature, with verdant forests, beautiful orchards, hot springs, and crystal-clear streams.

Water can be said to be the “soul” of whisky. Fuefuki sits atop an alluvial fan system into which the excellent natural water from the Misaka Mountain range flows. Filtered through porous volcanic rock, it is perfect for dilution when creating blended whiskies – velvety-smooth and slightly alkaline in nature. The moderate mineral content present in the water creates a whisky that is smooth and easy-to-drink with a well-balanced flavor.

 

Talk to us about Japanese Whisky. Why was the time right for its popularity?

After the unprecedented rise in demand for Japanese whisky in the U.S. over the past few years, prices have been driven sky high as supply continues to falter. Aficionados either get lucky with their search or pay massively inflated rates to get their hands on a bottle. Enter Tenjaku to solve this need. Tenjaku Whisky offers an abundant supply of affordable, high-quality Japanese whisky to the US market. Our 91 (Exceptional) rating and 2020’s Best Japanese Blended Whisky award from the Beverage Testing Institute allow this whisky to stand toe-to-toe with its peers.

 

What should bartenders know about Tenjaku Whisky?

It has been said that it is the water, climate and people that make Japanese whisky so special. This philosophy lives within each bottle of Tenjaku Whisky as it’s distilled in the city of Fuefuki, overlooking Mt. Fuji.

If people are the heart of Tenjaku, environment is the soul. And nothing embodies this like the natural spring water that serves as the lifeblood of Tenjaku Whisky. All water used during the distillation process is drawn from 250 meters below the surface of the Misaka Mountain range. It is then filtered through volcanic rock ensuring a velvety-smooth texture and moderate mineral content resulting in a whisky that is equally balanced and flavorful.

 

In a sentence or two, how should a bartender describe Tenjaku to one of their guests?

The American consumer is seeking better and better spirits over recent years, and Tenjaku fits the trend perfectly.

The Tenjaku Blended Whisky is blended under the careful supervision of a celebrated master distiller, Kenji Wantanabe, to achieve its exceptionally well-balanced flavor at 40% ABV. But it does so at a far more approachable price point than consumers might expect. With a mashbill of 86% corn and 14% barley, all brought together with purified groundwater from Japan, I think it’s a perfect introduction to Japanese whisky.

Of course, for the Japanese whisky connoisseur, or for those ready to step up to a pure malt, I think it’s hard to top the value to price ratio on our Tenjaku Pure Malt Whisky.  Of course, having a master distiller like Kenji Wantanabe and pristine Japanese water is a big part of that.

 

What is the best way to serve or mix with Tenjaku Whisky?

Tenjaku is excellent to sip neat or on the rocks. It can also be enjoyed in the classic Japanese Highball or in some of the unique cocktails on our website.

 

Talk to us a bit about the name and packaging. 

On the label are the Japanese characters for the skylark (hibari), the much-loved herald of spring in the East and West and for this masterfully blended whisky. Like the clear, exquisite song of a small bird, Tenjaku features an agreeably pure, mellow flavor.

 

What’s next for the brand?

We plan to release Tenjaku Vodka in February 2023. Tenjaku Whisky Pure Malt Blend of different ages also to be released in February 2023. Sherry cask, limited edition, bottle from Bruni Glass Italy. We continue to roll out Tenjaku Japanese Gin which has amongst its botanicals Yuzu and Green Tea. It has been met with a great market response and is increasingly ubiquitous in the market. Plus, the packaging has a distinctive blue color and bartenders love how it pops on the back bar.

The post We Ask Craig Kodish, Managing Director of Tenjaku Whisky About Japanese Whisky appeared first on Chilled Magazine.

Source: Mixology News

7 Cocktails to Try While Visiting Chicago

By | Mixology News

Chicago is home to plenty of bars and these bars have perfect one-of-a-kind cocktails that are sure to delight.

Next time you find yourself in The Windy City, stop by one of these spots for a cocktail that’s as adventurous as you!

 

Lardon

Into the Pale Mist

Courtesy of Abe Vucekovich

Into the Pale Mist

This cocktail is like walking through a garden while descending a mountain as a pale mist slowly creeps by. The star of this drink is the Mizu ‘Green Tea’ Shochu, complemented by bright citrus from fresh lime, Italicus Rosolio di Bergamotto and Fever-Tree Yuzu Soda. Cucumber adds to the umami story and enhances the bold matcha taste from the Ureshino green tea leaves in the shochu, leaving you with an ethereal concoction.

Ingredients:

  • 1 1/2 oz Mizu Shochu Green Tea
  • 3/4 oz Italicus Rosolio di Bergamotto
  • 3/4 oz lime juice
  • 1/4 oz cucumber syrup
  • 2.0 Fever Tree Lime Yuzu

Preparation: Add Fever Tree to glass. Shake all other ingredients with ice. Add ice to glass and strain drink over ice and Fever Tree. Garnish with cucumber wheel.

 


 

The Violet Hour

Friesling

FRIESLING

This frozen cocktail blends Corazòn Blanco Tequila, Strega Italian liqueur, pineapple, and lemon with a fruit-forward Dr. Loosen Riesling base to create an herbaceous and nuanced sip.

Ingredients:

  • 1 1/2 oz Dr. Loosen Riesling (off-dry Mosel riesling)
  • 1 oz Corazon Blanco Tequila
  • 1/2 oz Strega Liqueur
  • 1 1/2 oz simple syrup
  • 1 oz pineapple juice
  • 1/2 oz lemon juice
  • 1 1/2 oz water

Preparation: Mix all ingredients together, pour into an ice cube tray, and allow to freeze. Once frozen, blend your cocktail cubes on high to “slushify”. Pour into a rocks glass and garnish with a fresh mint crown.

 


 

Dove’s Luncheonette

Cajeta Float

Courtesy of One Off Hospitality

Cajeta Float

Combining daytime and dessert, this cocktail consists of cold brew coffee poured over cajeta ice cream (essentially a dulce de leche caramel flavor) to create a sweet precursor to breakfast or even a mid-day treat. There’s also an optional rum topper for those who want to take it to the next level!

Ingredients:

  • 1 scoop cajeta ice cream
  • 4 oz cold brew coffee
  • 1 oz rum

Preparation: Place scoop of cajeta ice cream in glass, top with cold brew coffee then float the rum.

 


 

The Grateful Ordinary

The Monarch

Courtesy of Matt Reeves

The Monarch

This eye catching, purple-hued cocktail gets its color from Zubrowka Bison Grass Vodka infused with butterfly pea shoots. The Monarch is named after the king of butterflies and its prominent purple color. This summer favorite is topped with lime and soda for a refreshing finish.

Ingredients:

  • 2 oz butterfly pea shoot infused Zubrowka vodka.
  • 3/4 oz simple syrup
  • 1 oz lime juice

Preparation: Shake with ice and strain into a highball glass. Top with fresh ice and a press (half ginger ale, half soda). Garnish with lime wheel and a fresh, locally sourced flower.

 


 

Testaccio

Kykeon

Courtesy of Rachel Bires

Kykeon

Inspired by an ancient barley, herb, and goat cheese drink that caused LSD-esque experiences, Testaccio’s modernized version, City of London Dry Gin is combined with apricot liqueur, honey syrup, lemon juice and tangy Greek yogurt for a creamy taste of history.

Ingredients:

  • 1 1/2 oz City of London Dry Gin
  • 3/4 oz Rothman Apricot Liqueur
  • 3/4 oz Greek yogurt
  • 3/4 oz lemon juice
  • 1/2 oz honey simple
  • Vanilla Extract Spritz

Preparation: Shake with ice and strain into the double Old Fashioned glass. Top with a spritz of vanilla extract.

 


 

Venteux

Matcha, Mon Amour

Matcha Mon Amour

A perfect combination of sweet and earthy, this dazzling cocktail starts with a base of Bacardi Superior Rum combined with Dorda Coconut liqueur and matcha. It’s balanced out with Cointreau, freshly squeezed lemon juice and a tiny bit of simple syrup. It’s topped off with soda and served with a dehydrated lime wheel.

Ingredients:

  • 1 oz. white rum
  • 1 oz. coconut liqueur
  • 1/2 oz. orange liqueur
  • 1/2 oz. lemon juice
  • splash of demerara syrup
  • barspoon of matcha powder
  • soda water

Preparation: Shake all ingredients besides soda water together in a shaker tin with ice. Strain and pour over fresh ice in a Collins glass. Top with a lime wheel.

 


 

Chateau Carbide

Pat Morita

Courtesy of Huge Galdones

Pat Morita

Named after the Japanese American actor best known for his role in The Karate Kid, this Paloma-inspired cocktail is perfectly refreshing. Made with Patron Reposado, this drink creates floral notes because of the house made rose syrup. The sweetness is balanced out through a combo of freshly squeezed lime juice and pink grapefruit juice.

Ingredients:

  • 1 1/2 oz reposado tequila
  • 1/2 oz rose syrup
  • 1/2 oz lime juice
  • Fever Tree Pink Grapefruit Soda

Preparation: In a Collins glass, combine the tequila, rose syrup, and lime juice. Fill glass with ice and top with pink grapefruit soda. Stir with a straw to mix ingredients, then garnish with a bouquet of mint crowns.

 

The post 7 Cocktails to Try While Visiting Chicago appeared first on Chilled Magazine.

Source: Mixology News

Get Figgy Wit It Made With Redwood Empire Whiskey

By | Mixology News

Check Out Our Drink of the Week Featuring Redwood Empire’s World-Class Whiskey

 


 

Get Figgy Wit It

Redwood Empire dotw

Ingredients:

  • 1.5oz Redwood Empire Pipe Dream
  • 1oz. Fresh Lemon Juice
  • 1oz. Fig preserves (3:1 fig: hot water to thin the preserves)
  • 1oz. Cinnamon simple syrup

Preparation: Add all ingredients to a cocktail shaker. Add ice, shake and strain into your favorite drinking vessel over fresh ice. Add a dash of cinnamon and garnish with a fresh or dried fig slice.

The post Get Figgy Wit It Made With Redwood Empire Whiskey appeared first on Chilled Magazine.

Source: Mixology News

2 Easy-to-Mix Vodka Cocktails for Fall

By | Mixology News

The Fall season calls for cocktails that make you want to put on a big cozy sweater and light the fireplace.

These cocktails from Broken Shed Vodka feature the classic fall flavors of pumpkin, apple, maple, and are perfect to enjoy in the company of friends.

 

Pumpkin Spice and Everything on Ice

Pumpkin Spice and Everything on Ice

Ingredients:

  • 2 oz Broken Shed Vodka
  • 1 oz pumpkin maple coffee syrup

Preparation: Shake everything over ice, then double strain into a double rocks glass over 1 large ice cube. Garnish with a star anise pod.

 


 

Broken Pumpkin Cider

Broken Pumpkin Cider

Ingredients: 

  • 2 oz Broken Shed Vodka
  • 1 1/2 oz Apple Cider
  • 1 oz Real Pumpkin Puree-Infused Syrup

Preparation: Garnish the rim of a martini glass with finely crushed graham crackers. Add all ingredients to a shaker with ice. Shake and strain into the rimmed martini glass.

 

The post 2 Easy-to-Mix Vodka Cocktails for Fall appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Tristen J. Winger of So Help Me Todd

By | Mixology News

Born and raised in South Central, Los Angeles, Tristen J. Winger discovered his love for acting at a young age.

Photo Credits: Jen Garcia

Tristen J. Winger

 

Growing up he attended the Amazing Grace Conservatory (AGC) co-founded by Wendy Raquel Robinson, where he was able to further hone his craft in theater, bringing characters to life on stage. Tristen went on to attend the King Drew Magnet High School of Medicine and Science. There he became friends with Issa Rae, the woman would eventually give him his first big break with The Misadventures of Awkward Black Girl. While Tristen originally thought he would go into the medical field, even studying science, math, and engineering at California State University Northridge, but the arts kept calling his name. While working at the Apple store he landed one of his first big jobs on Insecure, and he has been booking back-to-back film and television projects ever since.

Currently he can be seen starring on CBS’ brand new, comedy series So Help Me Todd opposite Marcia Gay Harden and Skylar Astin. The series which premiered in late September follows Todd (Astin), a private detective who is offered a position as an in-house investigator at his mom’s (Harden) extremely successful law firm to get his act together. He reluctantly agrees, if Mom promises to let her adult son be who he wants to be. Tristen shines on the show as Lyle, a silently judgmental, veteran know-it-all detective whose arched nemesis quickly becomes the newest addition to their team: Todd.

You can check out the trailer here!

Aside from working in front of the camera, Tristen frequently lends his voice to projects. Recently, he starred in the award-winning podcast We Stay Looking (6 episodes), which was produced by HBO Max.

 

Chilled had the pleasure of chatting with Tristen to learn more about his favorite champagne, his newfound appreciation for the French 75 and his bartending past.

 

Tell us about the projects you are working on.

I’m up in Vancouver, BC, Canada filming our show So Help Me Todd. We got picked up for a full season, so I’m very excited!

 

With your busy schedule, what do you like to do with your downtime?

Where I stay is a block from the marina, so I love going on walks there and watching the dogs at the park. But I also really enjoyed going jet skiing on the open water. I had no idea they went that fast, I love it.

 

When you go out to eat, where do you like to dine?

I’m usually too tired to cook so I order from Cactus Club Cafe or walk around the corner from me in Yaletown to get pizza from Capo and Spritz.

 

What types of dishes do you typically order?

I love seafood so I’ll get a branzino. I try not to do “basic.” When my friends visited me, I took them to Capo and one of them came up with the idea of getting the Margherita pizza with pepperonis. Genius idea!

 

Any favorite bars?

I really like Banter Room in Yaletown. They have bomb-ass cocktails.

 

What drinks do you order when out? Favorite drink?

I love a Whiskey Sour, and I was recently introduced to a French 75. It’s so refreshingly perfect.

 

Do you prepare drinks at home?

I’ll drink at home on occasion. I love a glass of champagne or red wine. Every glass of champagne should be a celebration so it’s Veuve Clicqout for me.

 

Tell us about your home bar. What is it stocked with?

The home bar is fairly simple: Uncle Nearest whiskey, Casamigos Reposado, a pinot noir, and my Veuve Clicqout champagne of course. I don’t like super sweet mixers so just sparkling water for my home cocktails.

 

Have you ever been a bartender?

About 15 years ago my girlfriend at the time convinced me to go to a week-long bartending class, to eventually earn some extra money. I had just turned 21, wasn’t really drinking and when the instructor asked about everyone’s favorite drink, I said mine: Piña Colada. Everyone in class laughed.

 

If you could share a drink with anyone, who would it be?

Samuel L. Jackson seems like he has the BEST stories. I’d love to sit down with him!

 

 

The post Chillin’ With Tristen J. Winger of So Help Me Todd appeared first on Chilled Magazine.

Source: Mixology News

Where Greek Mythology Meets Mixology: Kástra Elión Vodka

By | Mixology News

Kástra Elión Vodka is Where Greek Mythology Meets Mixology.

 

On the Rocks

 

Olives or “elión,” a Greek derivative of eliás, endure peace and abundance in ancient mythology, but also establish a new native vodka in global mixology today.

Kástra Elión is copper-pot-distilled from the finest olive fruit found in the hilly Nafpaktos region of western Greece, forming a flavor profile with subtle salty notes of ripe olives refined with zippy and peppery undertones, and a creamy-buttery finish.

“Master craft distillation is alive and well by utilizing local herbs to produce a spirit like gin,” states co-founder Frank Mihalopoulos. “We’re the only Greek vodka master – crafted and distilled – with Greek olives.”

The distinctive process involves hand-harvesting olives; blending curated grains and crystallized spring water from Mount Taygetus, the highest peak in southern Greece, and resting for a 30-day period for a smooth saline sensation. After, the savory distillate is bottled in a tall vessel – a “reminiscent of a Greek island” where the sea blues meet the pristine whites of the centuries-old landscape.

The transcendent name refers to the preserved castle or “kástro” that stands guard of the hills and groves of Nafpaktos, as the ancestral home to Kástra Elión and the deep-rooted family that produced it.

“We’re not a flavored vodka, and we didn’t set out to make an olive-flavored vodka, but rather to tap into the particular attributes from the olive fruit in order to get the mouthfeel; smooth taste, and overall complexity that makes our product,” Mihalopoulos mentions. “We really wanted to create something that added to the category and delivered on both taste and presentation.”

Enjoy it “on the rocks; in an Espresso Martini, Dirty Martini [or] other traditional drinks such as a Vesper or Gimlet,” he suggests.

 

 

 

The Kástra Martini

The Kástra Martini

Ingredients:

  • 2 1/4 oz. Kástra Elión Vodka
  • 1/2 oz. Dry Vermouth
  • 1 Dash Orange Bitters
  • Pinch of Salt
  • Lemon-infused Olive Oil (for garnish)

Preparation: Combine ingredients in a mixing glass filled with ice cubes. Stir for 15 seconds. Strain into a chilled cocktail glass and garnish with lemon-infused olive oil.

 

The post Where Greek Mythology Meets Mixology: Kástra Elión Vodka appeared first on Chilled Magazine.

Source: Mixology News

We Ask Beverage Director Beau Du Bois About the Additive-Free Tequila Distinction

By | Mixology News

With the current surge of farm-to-table restaurants, people care about the food they consume, along with exactly where it came from.

That same sense of caution is now extending to the spirits industry. There is a lot to learn. Take the tequila industry. Unaware of the fact, many imbibers have adopted a false perception of what an authentic, unaltered tequila tastes like. As they have been enjoying this liquor over the years, sugary additives got into what was once a consistently pure and refined spirit. Which poses the question—Do you know if your favorite tequila is artificially flavored or colored?

Simply put, if you can’t detect the actual agave flavor, it means that most likely you have been drinking cheaply made tequila that you’re overpaying for.

 

Strawberry Margarita

 

Beau Du Bois, Bar and Spirits Creative Director at Puesto Mexican Artisan Kitchen & Bar, delved into the greedy economics, and pointed out a surprising fact regarding additive free tequila. Beau explains, “These added flavors are the reason you’re scratching your head on what real tequila tastes like. On top of that, those flavors are also used to lower the producers’ cost of production. Yet, the prices on shelves don’t reflect that lower production cost whatsoever. Believe it or not, It’s actually more expensive to make additive-free tequila. In fact, some of the highest-rated and award-winning tequilas are additive-free.”

Beau’s passion on the subject is not only conveyed by words, but through initiative as well. At Puesto Mexican Artisan Kitchen & Bar, he and his team are lifting and cleaning up the bar program, incorporating tons of additive-free tequila cocktails. Beginning its exploration with additive-free tequila, Puesto works closely with traditional tequila makers that do not use any artificial flavors, assuring guests they will receive the best of the best when they walk through their doors.

Stressing the importance of distinguishing real tequila from phony, Beau conceptualizes a scenario involving food. “What do you see when a guest at a restaurant that ordered the A5 Wagyu filet off the menu and is brought a frozen burger patty that’s been microwaved and topped with A1 sauce, just gobbling it down happily because they don’t know what A5 Wagyu beef is supposed to taste like? Additive-free tequila brands are working tirelessly to make this distinction known; you’ll see it on the bottles and on billboards before 2023.”

By now you’re probably wondering how exactly the additives change the products, so let’s dive into some specifics. Oak extract adds oak flavoring, glycerin adds texture and body, and caramel coloring adds a deeper brown color. All three create a false perception of tequila value through manipulated aesthetics and misleading aging durations. But the guiltiest culprit of them all is simple syrup. For it has the ability to mask any authentic traits present after distillation, replacing them with virtually any artificial flavor desired, like vanilla frosting for instance.

If you’re a self-proclaimed tequila enthusiast, shouldn’t you at least know what the real deal is supposed to taste like?

The post We Ask Beverage Director Beau Du Bois About the Additive-Free Tequila Distinction appeared first on Chilled Magazine.

Source: Mixology News

Behind the Cocktail: Beverage Manager Jim Wrigley’s Riff, Champagne Piña Colada

By | Mixology News

Beverage Manager from  Kimpton Seafire Resort & Spa , Jim Wrigley,  is an expert in all aspects of cocktail creation.

 

Jim Headshot

 

His knowledge of the bartending craft is backed by years of experience running award-winning bars and restaurants all over the world. Also a decorated International Brand Ambassador, Wrigley has found himself in countless honorable positions throughout his career thanks to his elite expertise. He has fixed and served drinks at Buckingham Palace and the Monaco Grand Prix, made Martini’s for Bond, and for Tiki-up Caribbean beach bars. Not to mention, he has also trained some of the bar industry’s best and brightest.

Behind the bar, Jim is known for using the sous-vide method to create his liquid masterpieces. This technique where pineapple and coconut flavors are infused into white rum is the key to unlocking his famous “Champagne Pinacolada.” Pineapple skins and coconut are sous vide in Appleton white rum to round it off, bringing fruit, pineapple acids and enzymes and a vanilla smoothness. He freshens it up with fresh lime, pineapple, and balances it with some Coco Lopez.

Chilled had the opportunity to chat with Jim about the drink and its story in further detail. He was also kind enough to share some his best riffing tips for bartenders.

 

Talk to us about the Champagne Pinacolada’s origins.

So many years ago in Edinburgh, and later London, I had the pleasure of working with Chris Moore in high volume fast paced cocktail bars. Flash forward to a decade and a half or so, Chris has taken world cocktail competitions by storm. Along with running the Savoy Beaufort bar, he also opened his own place Coupette. Here one of the best drinks on the planet lives, the Champagne Pina Colada.

 

What inspired the drink?

The inspiration for this drink may have been the Champagne Pina Colada, but the whole idea was born from Kimpton Seafire having the best Pina Colada on the island, at our Mexican Cantina on the beach, Coccoloba.

 

What can you tell us about riffing on a Pinacolada?

For any derivative or “inspired” riff on an existing drink, it depends if you’re paying homage, augmenting and improving, or directly ripping off. Most of the early twists are simple substitution. Generally though, it’s much deeper than that. You have to break down the drink into key characteristics: who IS the Pina Colada? What aspects of the drink, ingredients, name, serve, method etc. are the essence of the drink? And then what happens if you play with that?

If you go too far though, you’re not flattering or imitating, you’re building a new drink on a framework. Swap the rum for tequila, no problem. Pineapple for bergamot? Sure, but isn’t this now a Coconut Margarita?

 

What should novice bartenders know about riffing on classic cocktails?

If the basis of a drink is booze + bitter + aromatic sweet modifier, then you have an almost unlimited number of combinations that might work! But most of them wont without tweaks and rebalances. So, try every ingredient you’re thinking of using solo, side-by-side potential options to work out not which one is “best” (not a thing), but which has the elements that are best for this drink.

 

Escape (If you like Pina Coladas)

Escape

Created by Jim Wrigley, Beverage Manager at Kimpton Seafire Resort + Spa

Ingredients:

  • 1 oz Escape rum (pineapple and coconut sous vide Appleton White rum)
  • 3/4 oz Coco Lopez (accept no substitutes)
  • 1/2 oz Fresh Lime Juice
  • 1/2 oz FreshPpineapple Juice
  • 1 1/2 oz Sparkling Wine (we use a bio-dynamic cava)
  • Coco “sand” Grated coconut roasted with demerara sugar until brown (for garnish)

Preparation: Add all ingredients except bubbles to shaker and shake very hard until very cold. Strain into a chilled coco sand’ed flute glass with bubbles already in.

 

Behind the Cocktail Notes

  • Pineapple and coconut infused Appleton white rum, fresh pressed lime and pineapple, Coco Lopez, prosecco. This drink is inspired (imitation v. flattery etc.) from Chris Moore and Coupette bar in London’s Champagne Piña Colada. They have created a big bubbly blended thing with champagne. Ave, on the other hand have created a drink more reminiscent of the Ramos Gin Fizz than a Pina Colada—It tastes like a cloud.
  • Escape is the proper name for The Piña Colada Song by Rupert Holmes 1979
  • Pineapple skins and coconut are sous vide in Appleton white rum to round it off, bringing fruit, pineapple acids & enzymes and a vanilla smoothness. Freshen this up with fresh lime, pineapple, and balance it with some Coco Lopez and you’ve a great fresh PC – Then we pour it into a flute over prosecco, where the bubbles react to fluff it up and add both texture and a touch of zing.
  • Garnish with Coconut sand. (Edible – Toasted coconut and sugar) Looks like it fell on the beach while you were dancing in the sun. (The Piña Colada is a state of mind).
  • Food Pairing: Squid, ceviche, coconut palm heart salad.

 

 

 

About Jim Wrigley 

From running award-winning bars and restaurants in Edinburgh, London, and all over the world to being an award-winning International Brand Ambassador, Jim’s wide-range of expertise has seen him fix & shake drinks at Buckingham Palace and the Monaco Grand Prix; make Martini’s for Bond, and Tiki-up Caribbean beach bars, not to mention training some of the bar industry’s best & brightest.

Following on from managing and directing bars such as Lonsdale, Trailer Happiness & Made in the Shade, Jim was most recently the Bar Operations Manager for Bourne & Hollingsworth Group, where he works with Jamie Forbes, having re-united the team that created the Internationally-renowned Albannach. Over ten years of his career have been spent working in numerous global markets to build and develop all areas of brand communication. Jim often consults on product and brand development for some of the most interesting and iconic liquids in the UK and International markets and is co-founder of the award-winning Luhv Drinks cold-pressed juice range. Regularly seen or heard in film, print and radio as an expert in drinks, Jim also plays a key role in the drinks-side of international events like Lisbon Bar Show and the UK Rumfest.

The post Behind the Cocktail: Beverage Manager Jim Wrigley’s Riff, Champagne Piña Colada appeared first on Chilled Magazine.

Source: Mixology News

Here are the Top 5 Finalists in the Santo Transcend the Ordinary Cocktail Competition

By | Mixology News

Santo Tequila asked top bartenders to create cocktails that Transcend the Ordinary using their authentic 100% Blue Weber agave tequila for a higher quality experience.

Out of hundreds of entries these Top 5 Finalist Bartenders’ cocktails Transcend the Ordinary and are moving forward in the competition to the finals. Congratulations!

Thank you to all the bartenders who participated. Stay tuned for our announcement of the TOP THREE (3) WINNERS chosen by our judges who will win Cash Prizes coming soon.

 

 

Soul on Fire

Created by Jes Gutierrez-Switaj

Soul on fire

My first love is cooking, from which my love for cocktail crafting evolved. My spice rack holds likely every spice you’ve heard of, and lots more. I hoard spices. I always like to repeat the adage ‘Cooking is an art, baking is a science.’ I’m not a scientist, and I approach my cocktail creation the same way I approach cooking. Start with an idea, add a few things, taste, add more, repeat until it’s perfect. Or until it’s tasty. Sometimes you create a flop, or you must start back at square one. But if you let your flavors lead you, you can end up with some delicious art. My spices are like magic potions and powders to me, and I try and use them whenever I can. My inspiration for this cocktail, and the theme of ‘Transcend the Ordinary’ was to incorporate common household ingredients in creative and exciting ways, but still simply enough for any level of cocktail enthusiast to replicate. I wanted the cocktail itself to be an experience for all the senses. The spice of the peppers leaves your lips tingling, the kind of heat only more heat can quell. The lingering Palo Santo and mandarin oils transports the mind to sandy, arid climes. The drink’s bright golden hue like the blinding desert sun. An adventure for the palate all in one glass.

Ingredients:

  • 1 1/2 oz Chocolate Milk washed Santo Mezquila
  • 1/2 oz Chili infused Cognac
  • 1 oz Mandarin Orange Juice
  • 1/2 oz Coriander Syrup
  • 6 Drops Salted Cacao Bitters
  • Squeeze of Lemon Palo Santo Smoke

Preparation: Rim glass by lightly brushing on some coriander syrup and then sprinkling with mandarin salt. Combine cocktail ingredients in a mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving. Chocolate Milk washed Santo Mezquila: In a glass container combine 2 oz chocolate milk and 1/4 teaspoon cocoa powder. Slowly pour in 6 oz of Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using. Chili infused Cognac: 4 oz Cognac 1/4 teaspoon Szechuan Peppercorns 1 tablespoon dried Ancho Chili pieces 1 dried Chili de Arbol, crushed Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Strain contents before using. Mandarin Salt: Dehydrate peel of one mandarin orange, with as much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized. Coriander Syrup: 1/4 cup Whole Coriander Seeds 1 cup Water 3/4 cup Sugar Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate. *Garnish Mandarin Salt Rim.

 

 

 

Basilica de Santo

Created by Suzy Tweten

Basilica de Santo

My cocktail is meant to be pure and fresh, just like the pure blue weber agave tequila. The tequila’s notes of white pepper and citrus play beautifully with herbs such as basil. This is meant to transcend a typical cocktail experience by bringing in that freshness, as well as moving beyond typical expectations in cocktail combinations. Falernum is an ingredient you rarely see paired with agave — It is typically seen in fun, wild tiki cocktails to bring in those notes of clove and ginger. My inspiration for bringing in such a wild ingredient is of course Santo’s founders, Sammy and Guy. Two people who know a lot about tequila and flavor. Well, guys, tequila plus basil plus falernum will take you straight to Flavortown! The egg white foam rounds out the flavors and gives it an elevated look and mouthfeel. This is an easy cocktail to make while still transcending the ordinary.

Ingredients:

  • 2 oz Santo Fino Tequila Blanco
  • 1/2 oz Falernum liqueur
  • 1 oz Lime juice
  • 1/4 oz Basil syrup*
  • Egg white or vegan alternative
  • Aromatic bitters for garnish

Preparation: *Basil syrup Make simple syrup using 1 cup sugar to 1 cup water – heat just until sugar dissolves. Once cooled, blend simple syrup with 1/4 cup fresh basil on high for 30 seconds. Fine strain and keep refrigerated. For the cocktail: Add all ingredients except bitters to a cocktail shaker. Shake well without ice, and then add ice and shake again. Double strain into a coupe glass, and garnish with aromatic bitters and a basil leaf. Bitters “hearts” and a basil leaf for garnish.

 

 

 

Break The Mold

Created by Jonathan Stanyard

Break the Mold

Break the Mold is a cocktail that is all about the revelation that is the Santo Mezquila. The world’s first blend of tequila and mezcal. I often mix cocktails with a split base; Santo Mezquila was the perfect base for this next-level cocktail. I chose to use some tropical fruits and flavors of Mexico to capture the culture where the product goes from field to bottle. To bring the vegetal tones of the Blue Weber agave to the forefront, I used fresh sage to elevate those and the citrus and pepper notes. Raspberry and Passionfruit are bright and inviting to the olfactory senses, giving your taste buds a fruity dance. In combination with the smokey Espadin agave, there is a perfect balance of light and dark. To ensure a textural component, I used Passion Fruit in a foam with a touch of agave syrup and repurposed aquafaba (bean water). It is finished with drops of Hibiscus Saline and a hint of fresh sage. Every component is readily available from many grocers or cocktail supply stores. The foam and saline drop are easily made within minutes without special equipment. Like Guy Fieri, Sammy Hagar, and Juan Eduardo’s groundbreaking blend of mezcal and tequila, I, too, broke the mold.

Ingredients:

  • 1 1/2 oz Santo Mezquila
  • 1/2 oz Raspberry Syrup
  • 1/2 oz Fresh Lemon Juice
  • 2 dashes Orange Bitters
  • 3 Fresh Sage Leaves
  • Top with Passion Fruit Foam*

Preparation: Add two sage leaves to a cocktail shaker and muddle lightly to bring out the oils and aromas. Add the Santo Mezquila, Raspberry Syrup, Lemon Juice, and ice and shake well for 12 seconds. Double strain into a fun cocktail glass of choice. Finish with a layer of fresh passion fruit foam, hibiscus saline drops, and a fresh sage leaf. Passionfruit Foam 2 oz aquafaba 1 ½ oz Passionfruit Puree ¾ oz Agave Syrup Add the ingredients to a cocktail shaker and shake until soft but stable foam is achieved. Adding a shaker ball or the coil from a Hawthorne strainer can help. Another option is to use a milk frothing wand. Hibiscus Saline Combine 60g of warm water with 6g of salt and a teaspoon of hibiscus flowers. Stir until the salt is dissolved and let steep for 15 minutes—strain and place into a dropper bottle. *Garnish with Hibiscus Saline Drops* + Fresh Sage Leaf.

 

 

 

Ctrl+Alt+Delete

Created by Jon Mateer

Ctrl Alt Delete

This cocktail, “Ctrl+Alt+Delete” is about escaping the ordinary by transcending the ordinary. Working the hospitality industry can weigh on those working in it heavily sometimes. Occasionally, we need to reset and “Ctrl+Alt+Delete” to refresh our batteries and reboot ourselves both mentally and physically. This cocktail transcends the ordinary by taking a classic margarita and giving it an entirely new twist with fresh tropical ingredients. The perfect drink to escape the ordinary and transcend to the perfect time off. Recharge those batteries, take care of yourself, and don’t forget to “Ctrl+Alt+Delete” every once in a while.

Ingredients:

  • 1 1/4 oz Santo Mezquila
  • 1/4 oz Toasted Coconut Campari
  • 1/4 oz Chinola Passion Fruit Liqueur
  • 1 oz Fresh Pineapple Juice
  • 1/2 oz Lime Juice
  • Tajin Rim (for garnish)

Preparation: Combine all ingredients into a shaker tin and shake over ice until diluted. Then, strain into one half of the shaker tin and discard the ice. Shake without ice (reverse dry shake) for 15 seconds to add additional aeration. Double Strain into a coupe that has been rimmed with tajin salt. *Coconut Campari, start by placing 530g of coconut flakes onto a baking sheet. Then lightly toast the coconut flakes in the oven until aromatic. Combine the toasted coconut flakes with one bottle (1 Liter) of Campari. Whisk until incorporated. Store in a sealed container at room temperature for 24 hours. Then, strain the coconut flakes out of the Campari. Store chilled until needed for service! *Garnish with Tajin Rim.

 

 

 

Truffle and Bee

Created by Jorge Ortega

Truffle and Bee

Truffle and Bee is anything but ordinary as Mezquilla isn’t either. I wanted an all-around “wow, I’ve never had that before” factor. The sweetness from the truffle honey syrup balances out nicely with the mezquilla, while allowing the smokey undertones to standout. The sparkling wine adds a touch of freshness and bubbles to bring the cocktail to life. I hope you enjoy!

Ingredients:

  • 2 oz Santo Mezquilla
  • 1 oz Truffle Honey Syrup*
  • 3/4 Fresh squeezed lemon juice
  • 2 oz Sparkling Wine

Preparation: *Truffle Syrup: Add a had full of cloves, 3cup honey, 1 cup water and truffle oil to taste to saucepan. Bring to a slow simmer and let settle for 24hr. Strain. Add all ingredients to your tin and shake with ice. Strain into a Coup glass and top off with sparkling wine. Garnish with dehydrated lemon wheel, edible flowers, gold dust and black truffle pearls.

 

The post Here are the Top 5 Finalists in the Santo Transcend the Ordinary Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Dia de los Muertos with Don Sixto Mezcal and cofounder Maggy Gomez

By | Mixology News

Mother and daughter team, Guadalupe Aguilar and Maggy Gomez started their journey into the mezcal world seven years ago.

A family trip to Oaxaca city led them to the small town of Sola de Vega a three-hour drive uphill from the city—a land known for its exquisite mezcal. Together they have both gained extensive expertise by digging a little deeper into the lives of mezcal producers. They have been successful in supporting a few Mezcaleros from the village.

These enterprising women founded Don Sixto in honor of their father/grandfather, Sixto Mesa, a humble farmer who always dreamed of creating a company to improve the farmers’ lifestyles. Don Sixto produces six different types of Mezcals, made of endemic wild agave, which have won numerous national and international awards through the years.

We asked Maggy about Don Sixto Mezcal and how they honor Dia de los Muertos.

 

Don Sixto Mezcal

 

Tell us about mixing cocktails with Don Sixto Mezcal.

As we have six different types of mezcal, coming from six different types of agave plants; it depends on the agave plant, each plant has its own flavor and aroma. Knowing that will allow us to know which mezcal we want and based on that we´d create a nice, super tasty cocktail; my personal teste lately goes for something refreshing and spicy at the same time.

 

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

Something with Espadin, which goes well with everything, adding diced ginger, ginger beer, lemon, salt, and some leaves of mint. But for this occasion, Dia de los Muertos, our fav cocktail is made from Mezcal Tobalá, agave syrup, spicy chili powder, and passion fruit.

 

Talk to us about Don Sixto Mezcal and Dia de los Muertos. What is the meaning/significance to the brand?

To all of us as family members, this day is very important, not only because our Mexican traditions but also because we put the name of my grandfather Don Sixto up in the sky, sharing with friends and family a good bottle of this delicious inheritance that he left us to celebrate that he and all our beloved ones are still alive with us in our minds.

We take pride in showing appreciation to our beloved ones that are not here with us anymore, on this day we try to commemorate them and remember the good times we spent together, it’s supposed to be a happy festivity, not the contraire.

 

How do you commemorate the Day of the Dead?

In our family we always gather to set up an “Altar” to remember those who are gone.

 

What is your favorite way to enjoy Don Sixto on Dia de Los Muertos?

We like to gather as a family, sharing good memories about our beloved ones, sipping mezcal Don Sixto usually from a “jicarita.”

 

 

 

Celebrate Dia de los Muertos with Don Sixto Mezcal Cocktails

 

Mezcal Sour

Mezcal Sour

Ingredients:

  • 1 1/2 oz. Don Sixto Mezcal tobala
  • 1 egg white
  • 1 oz. lemon juice
  • 1 oz. agave syrup or honey

Preparation: Combine ingredients in mixing tin with ice, shake, strain into cocktail glass. Garnish with raspberry and cinnamon sticks.

 


 

Cosmezcalitan

Cosmezcalitan

Ingredients:

  • 1 oz. Mezcal Don Sixto
  • 1/4 cup Cranberry Juice
  • 1/4 cup grenadine
  • 1/2 oz Triple Sec

Preparation: Shake ingredients with ice, strain into Martini glass, garnish with dragon fruit.

 

The post Celebrate Dia de los Muertos with Don Sixto Mezcal and cofounder Maggy Gomez appeared first on Chilled Magazine.

Source: Mixology News