It would be hard for a bartender to live in a world without vermouth.

Whether dry or sweet, this fortified wine is a core ingredient in many popular cocktails. You can’t have a Manhattan without vermouth, a Negroni without vermouth, or even a Martini without vermouth. In other words, the cocktail world would be a very sad place without vermouth.

Over the past few years, there’s been a vermouth revival of sorts, happening across the globe. Certain American vermouth producers have finessed their craft. The result … some seriously fascinating vermouths that remind us how this aperitif is just as enjoyable to sip as it is to dazzle up a cocktail recipe.

Let’s discover the 5 best American-made vermouths, shall we?

Little City Dry and Sweet Vermouths

Small, but mighty, Little City vermouth is up to some wizardry in the Big Apple. The entire business started in a kitchen in Harlem. Today, Little City vermouth remains at that intimate level of handcrafted. Will Clark, the man behind Little City, dove deep into experimenting, creating thought-provoking vermouths with a Cayuga grape base. This grape’s natural acidity gives these vermouths a noticeably more lively and vibrant character.

Little City makes both a dry and sweet vermouth that are both something out of an apothecary’s shop. The dry vermouth has 38 different botanicals, resulting in vermouth with a zesty freshness that will outdo the lemon twist on your dry martini. The sweet vermouth has an incredible 58 botanicals, inviting you to get creative or just mix it with some soda and call it a day!

Capitoline Rosé

When you think D.C., rather than think politics, start thinking about vermouth. Capitoline began as a project of two restaurant veterans that has evolved into an impressive lineup of white and red vermouths, as well as an eye-catching amaro. Both Capitoline’s dry and white vermouth carry an air of botanical bliss. But their rosé is one sweet vermouth not to ignore. It is graceful and aromatic, with the power to transform your usual Manhattan into something to talk about.

The Porcia and Bianca from Uncouth Vermouth

Uncouth Vermouth is an ode to Mother Earth, featuring only locally sourced and foraged ingredients (in this case, from New York State.) A woman-owned business, Uncouth’s founder Bianca Miraglia set out to create vermouths reminiscent of their history, while also showcasing the plethora of incredible ingredients all around us.

Currently, Uncouth offers two vermouths: Porcia, sweet vermouth, and Bianca, dry vermouth. The Porcia is a gorgeous illustration of autumn. It is sweetened with wild pears (of course, foraged by Miraglia herself!) and has enchanting herbal aromas. The Bianca is more delicate in flavor, but seductively floral.

Still, Miraglia releases her magical potion-like vermouths in limited quantities, meaning if you spot it somewhere, snag it like you’re at Walmart on Black Friday. Uncouth Vermouth will be a striking addition to your aperitif repertoire.

Oso de Oro Dry and Red Vermouth

T.W. Hollister & Co is behind some of the most charming vermouths around. The Oso de Oro first off have fantastic labels. They’re sleek and straightforward, making either bottle a nice decoration on your bar (or a gift to a friend!)

Of course, it is what’s in the bottle that matters most. The Oso de Oro red vermouth is warm and spice-driven with a caramel touch, making it the missing element in your Boulevardier cocktail recipe. On the other hand, the Oso de Oro dry vermouth is a dance of herbal and citrus notes. Drink it with soda, some simple and a citrus garnish, and you’ll be blissful in no time.

Lo-Fi Dry and Sweet Vermouth

Lo-Fi vermouths surprise you. Lo-Fi Aperitifs is a Napa, California-based company and their vermouths show it.

The Lo-Fi dry vermouth has a bigger body than most other dry vermouths, but it is still very refreshing, with aromas of citrus, chamomile, and elderflower. The sweet vermouth is a fascinating one. Don’t let its clear color fool you, this vermouth still has the same sweetness as any red vermouth. Its flavors are complex, candied, and almost tropical (yes, this indeed is where the coconut makes an appearance!)

An Honorable Mention – Forthave Spirits

Forthave Spirits may be better known for its compelling amari concoctions. But this spirits company also makes impressive aperitifs that aren’t technically vermouths that deserves an honorable mention.

Forthave’s red aperitivo is fragrant and floral, a spellbinding ingredient in your next Negroni. Also, don’t sleep on the Yellow Génépi either. This interpretation of the traditional Alpine génépi liqueur is herbal and fun, a friend to soda or any spritz-y drink.

The post The 5 Best Artisanal Vermouths, All Made in America appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartenders are ringing in the New Year with a new category in the Chilled 100 Spirits Awards—Sparkling Wines.

Our new Sparkling Wine category includes domestic and international sparkling wine, champagne, prosecco, and cava! Get your sparkling spirit sipped by the people who matter most—the bartenders.

Chilled 100 Spirits Awards 2023 Registration is officially open. Get your EARLY BIRD Rates NOW! Early Bird pricing ends 1/6/23!!

Get your brand tasted and rated by today’s top bartenders in the industry and get your spirit the recognition it deserves. Boost your creditability and get genuine feedback from bartenders.

We can’t wait to see you in 2023!

Happy New Year from everyone at Chilled! Cheers.

The post Calling All Sparkling Wines—New Category in the Chilled 100 Spirits Awards in 2023! appeared first on Chilled Magazine.

Source: Mixology News

Have you ever taken a sip of your hot toddy and wondered about the origin of the cocktail?

During the colder months, the desire to sip on a cold drink takes a backseat. Most gravitate toward a warm beverage that will soothe their soul. Enter the hot toddy.

The idea of a hot cocktail might scare some away, but it’s a winter necessity for some. Like most cocktails when they originated, its use was for medicinal purposes. And just like most cocktails histories, a few story variations come up with the hot toddy.

It’s said it originally started in India during the 1600s. During that time, India was controlled by the British. The cocktail was derived from the word taddy. This word translated into a drink made with fermented palm sap. In 1786, the word became officially defined as an alcoholic beverage made with hot water, sugar, and spices.

The British declared the drink as their own, which is why it’s a staple in pubs throughout England. During the cold and damp winters, it became common for consumers to pour hot water into their scotch or whiskey. With time, spices were thrown into the mix resulting in the classic we know today.

The other story begins with Dr. Robert Bentley Todd. The Irish doctor would prescribe a mixture of hot brandy, water, cinnamon, and sugar to his patients when they were under the weather. Although it’s said that Dr. Robert learned the word “taddy” while in India, this type of concoction has been used for centuries to cure an illness.

Regardless of its origin, a hot toddy has become a favorite in the states, with every bar having its own twist. It’s easier to make than you might realize. Here is our favorite recipe for the classic Hot Toddy.

The Hot Toddy

Hot drink cocktail for New Year, Christmas, winter or autumn holidays.
Toddy. Mulled pear cider or spiced tea or grog with lemon, pear, cinnamon, anise, cardamom, rosemary.

Ingredients:

• 2 oz. Whiskey
• 3/4 cup Water
• 2 tsp. Honey
• Nutmeg
• Orange rind studded with cloves

Preparation: In a small pot heat the water, dissolving in the honey once hot. Add in lemon juice and your orange rind with cloves, stir in the whiskey and move to a mug. Garnish with grated nutmeg.

The post Drink in History—The Hot Toddy appeared first on Chilled Magazine.

Source: Mixology News

This is no ordinary Margarita bar and mind you these are no ordinary Margaritas.  

Pushing Daisies, the first-ever bar-only concept by hospitality innovator Sam Fox, will be peddling an expertly devised menu of unique, one-of-a-kind riffs on the famed Margarita, plus agave-based cocktails, large-format shareable drinks, nearly 100 tequilas and a small comida menu of perfectly curated drinking snacks.

Nashville’s spot for underground Margaritas, Pushing Daisies, is the perfect place for those seeking an interesting and engaging night out. When the wanderers of Broadway lay their eyes on the almost-secret, alluring Pushing Daisies sign, curiosity overcomes them. Subsequently, they make their way down the staircase, and the welcoming atmosphere makes itself apparent gradually.

Upon entry, guests are “transported” to the basement of an old Spanish casa in the heart of Mexico City. Opposite the stage inside is a radiant bar where friends can enjoy Margaritas alongside the latest DJ sets. The “daisy” is expressed throughout the joint in the form of floral patterns scattered across the walls and daisy-patterned penny tile encircling the bar. It’s an unexpected escape from the traditional Broadway experience where the ambience will invite guests to toast and stay awhile.

Down underneath the city, guests quickly discover one of the most impressive lists of agave aperitifs they have ever seen. Making a choice will be a bit overwhelming! Aubrey Mansene, Director of Beverages for Fox Restaurant Concepts, recommends trying fan favorites like the Mucho Matcha with 400 Canejos mezcal, matcha, yuzu sour, egg white and bamboo leaf. She also vouches for the infamous El Carajillo with Gran Centenario añejo, licor 43, cold brew, Madagascar vanilla banana and horchata crème.

The Pushing Daisies cocktail program revolves around the celebration of agave spirits with focus on the most famous cocktail in the world, the Margarita.

“We set out to introduce Nashville to what the perfect Margarita should look and taste like and from there, we introduce new flavor profiles, spirits, and creative ways to represent the drink. On this menu you’ll find multiple variations of the Margarita as well as some 20 “agave” based cocktails that span from an Old Fashioned to a Piña Colada,” adds Mansene.

The drink menu is built on the passion their team has for agave spirits. Their ambition is to exhibit how many ways these spirits can be used aside from the traditional Margarita. Which is why their menu covers a spectrum of taste profiles and has an option for each and every guest.

Pushing Daisies’ success in not brought about exclusively by these delectable drinks, however. A great deal of it stems from their emphasis on hospitality. From the time guests are greeted by the hosts, to the time they depart, every action of the staff is meant to guarantee nothing but an incredible experience!

Mansene wraps up, “We invest a lot of time and resource into training to ensure that our team members are knowledgeable professionals who can perform at the highest level and ensure that our guest experience is second to none.”

For more information visit  DrinkDaisies.com

The post Step Inside Nashville’s First Underground Margarita Bar appeared first on Chilled Magazine.

Source: Mixology News

Virtually every aspect of a functioning bar has room for optimization in terms of sustainability. As we gear up for a brand-new year we reflect on the past and make a commitment to do better for ourselves and our surroundings in the future.

Every day, environmentally conscious mixologists are uncovering new ways to take as much pressure off our planet as humanly possible. For instance, three SoCal bartenders are currently employing the practice of integrating waste-eliminating garnishes (specifically dehydrated versions) into their cocktails for a sip that is both beautiful and a part of a smarter, more sustainable bar operation. For these pro mixologists, a dehydrated dragon fruit slice or upcycled strawberry scrap serves a far more noble cause than an aesthetically pleasing cocktail.

We follow three west coast bartenders at some of the top bars in the area to find out how to garnish more sustainably. We kick off the Behind the Garnish series with Bar Director Nick Sinutko of Campfire in Carlsbad.

Bar Director, Nick Sinutko

Campfire, Carlsbad, CA | Temple of the Jaguar

Talk to us about your waste-free garnishes at the bar.

When processing fruit or vegetables during preparation, we consider which culinary technique (blanching, dehydrating, or blending) can be applied to the byproduct in question to extend its use.

Why is it important to create a more sustainable program at your bar?

Whether large-scale agriculture or commercial distilling, many people are unaware of the massive amounts of food and water waste. Given the increasingly limited resources we have, any difference we can make is a difference worth making.

Give us some tips for using waste-eliminating garnishes.

Don’t neglect the outer bits; often, some of the most vibrant flavors can be found in the oils that reside in the peels of citrus, even pineapple.

If it can’t be visually appealing, consider steeping the ingredient in some neutral alcohol and spraying it over the drink to add another layer of aromatic complexity.

What is important for bartenders to know?

I think it’s crucial for bartenders to educate themselves about production methods and ask, how did this end up in front of me?

Story Behind the Garnish:

The Temple of the Jaguar is strawberry soda with delicate spice. It is made with gin from the Yucatán peninsula and a strawberry syrup that employs a trio of dried Mexican chilies. The cocktail is finished with a touch of aromatized wine, citrus stock/lime juice, and soda water and is garnished with a house-made strawberry ‘Tajin’ made with upcycled strawberry scraps, lacto-fermented pineapple juice (from a menu dish), and the reserved dried Mexican chilies from making the syrup.

One of the core tenets of Campfire’s cocktail philosophy is up-cycling / reducing waste. In addition to employing a ’trash-tiki’ style citrus stock for the acid in the cocktail, Nick additionally makes a homemade strawberry-flavored ‘Tajin’ to finish the drink.

“The majority of our cocktails have an element of waste reduction built into them, and the Temple of the Jaguar is no different. Reserving both the soaked chilies from the syrup production, and strawberry scraps we have from slicing garnish elsewhere… We blend those into a paste with fermented pineapple juice from our Crudo dish, spread thinly and dehydrate overnight, and re-blend into a powder with Citric Acid; resulting in a tangy, fruity, spicy powder to finish the drink. This is something anyone can do at home with just a blender and an oven.”

Temple of the Jaguar

Ingredients:

• 1 1/2 oz Gin
• 1/2 oz Aromatized Wine (optional)
• 1 Strawberry Chili Syrup
• 1 Citrus Stock / Lime Juice
• Top w/ Soda

Preparation: Combine ingredients. Garnish with Homemade Strawberry Tajin. *If making without aromatized wine, Nick recommends using .75/ea of the Citrus and Sugar components instead.

The post 3 Bartenders, 3 Waste Free Garnishes to Use and Why appeared first on Chilled Magazine.

Source: Mixology News

Tia Barrett, beverage director for Bar Esmé, is a former team member of popular local establishments like Next and Aviary.

As collaborators, Barrett and Next’s former executive chef and restaurant team, opened Esmé in 2021, which quickly gained one of the newest Chicago Michelin star ratings.

Esmé reimagines the tasting-menu model with philanthropy and art integrated into the foundation of the experience. Bar Esmé, located in the same space as Esmé, offers a seasonally unique, classic Americana a la carte dining experience with a whimsical touch.

We ask Barrett to tell us more about Bar Esmé and the ultra-premium tequila cocktails she creates there.

Tell us about your bar. What type of experience can guests expect?

When guests come into Bar Esmé we aim to show guests an elevated neighborhood experience. We love to highlight dealers’ choice cocktails by taking riffs on classic cocktails utilizing seasonal syrups, shrubs, and cordials that we make in-house with premium spirits.

Talk to us about mixing high-end and elevated cocktails with Tequila Komos.

When making cocktails with Komos, I like to let the spirit shine as much as possible. The process that Komos goes through is already so finely thought about that it seems almost redundant to add too much sugar or dilute a balanced tequila.

What inspired your Rosa Refresher recipe?

Generally, the guest drives the inspiration cocktail at my restaurant bar, but this current cocktail is likened to a Paloma meets an Aperol Spritz with Komos.

Rosa Refresher

Ingredients:

• 1 1/2 oz Komos Reposado Rosa
• 3/4 oz Campari
• 1/2 oz St. Germain
• 1/2 oz Grand Marnier
• 1/2 oz Lime Juice
• Elderflower Tonic

Preparation: Combine ingredients in a shaker and shake. Strain and pour over fresh ice in rocks glass. Top with elderflower tonic.

The post We Ask Bartender Tia Barrett About Mixing Cocktails Using Ultra-Premium Komos Tequila appeared first on Chilled Magazine.

Source: Mixology News

Cocktail master Jason Asher is a founding partner of Century Grand, Barter & Shake Cocktail Entertainment’s award-winning cocktail destination in Phoenix, Arizona. Within Century Grand are three unique cocktail bar concepts, all of which serve specialty craft cocktails and offer captivating hospitality experiences.

Century Grand, is an award-winning cocktail concept that houses three unique bars under one roof: UnderTow (now in Gilbert, too!), Platform 18 and Grey Hen Rx. Collectively serving world class drinks alongside unmatched immersive experiences, Century Grand pushes creative boundaries by giving guests the opportunity to choose their own cocktail adventure during every visit.

This paradise for imbibers opened its doors back in 2019 when Asher decided to bring his creative vision to life. With over 20 years of hospitality experience under his belt, the Phoenix native employs his vast knowledge of cocktail chemistry to make sure each of the three bars offer experiential cocktails that leave guests in awe. But just how does he do it? And why experientially? Chilled had the pleasure of chatting with Jason to learn about the current trend and how he has perfected it.

Talk to us about Barter & Shake Cocktail Entertainment and Century Grand.

Within Century Grand there are three unique cocktail bar concepts, all of which serve specialty craft cocktails and offer immersive hospitality experiences.

• GREY HEN RX: Home to 514 selections of bourbon and whiskey from all over the world, Grey Hen Rx transports guests to New Orleans in the mid-1800’s. Much like the early apothecaries that operated as a “first-port-of-call” for medical advice and cure-alls, Grey Hen Rx is fit to remedy every craving with its beverage menu featuring original and classic cocktails, whiskey flights and nonalcoholic drinks.
• UNDERTOW: UnderTow offers a one-of-a-kind, immersive atmosphere that whisks guests away on a 90-minute journey in the belly of a spice trader’s turn-of-the-century Clipper ship. With two locations in Phoenix and Gilbert, UnderTow delights locals and travelers alike with a treasured cocktail experience featuring exotic drinks and rare rums from around the world.
• PLATFORM 18: When guests step into Platform 18, they’re immediately transported onto a glamorous, Presidential Pullman-inspired train car from the 20th century. With interactive special effects, Platform 18 brings drinkers on a memorable journey through the Rocky Mountains while sipping on original and classic cocktails or scooping spoons full of spirit-infused ice creams and sorbets, all of which are made entirely in-house.

What kind of cocktail adventure can guests expect?

Our menus offer approximately 40 cocktails – a mixture of classics and originals. With the classics, we’ve remade them and re-worked the specs and ingredients to make sure they are the best versions possible. And for our originals, these drinks have been created with a lot of intention in mind. My approach to cocktail creation is through how flavors integrate with one another. It’s a bit scientific (flavor molecules). So, from a flavor perspective, you should be taken on an adventure every time you take a sip. From an aesthetic perspective, we include one over-the-top experiential cocktail on every menu – a cocktail that just “wows” our guests with presentation. In addition to that one drink, we select a few additional cocktails that showcase our artistry of “plating”!

Why is the experiential cocktail trend so popular now?

People love to drink with their eyes first. Food has always had the platform to show elevated plating techniques! It has finally moved into the cocktail world and guests expect something avant-garde when it comes to presentation. We make sure we offer approximately six out of 40 drinks with that elevated level of presentation.

How can bartenders create interesting experiential cocktail?

• Create a concept for the drink. What’s inspiring this cocktail?
• Create a delicious cocktail, one that’s balanced, thought provoking, and beautiful.
• Combine them together and wow your guests.

What are some important tips when creating interesting experiential cocktails.

I love to draw inspiration from bars around the world. Cocktail bars such as Oriole & Nightjar deliver incredibly beautiful cocktails to their guests. They post photos that truly inspire and awe others from around the world!

Don’t buy stuff, buy experiences. I travel as much as possible. Your life experiences will influence your creativity. I try to find cultural things, like visiting museums, to do in each city I visit.

Taste everything you possibly can and take notes. (wine, spirits, beer, food, local ingredients).

What trends do you see coming and going this year?

I think you will begin to see a touch more science applied across the cocktail community. As for your national account/chain restaurants, they are attempting to maintain a fresh produce and juice program while still finding a way to save on cost. Fresh on the gun products are making a push into the market in a big way!

What types of cocktail experiences “WOW” guests?

Guests truly love interactive cocktails that just swoop them up into the moment. Like the drinks they can’t help but snap photos of before taking the first sip.

What kinds of ingredients are your go-to?

I love to mix it up as often as possible! We often find a familiar flavor/ingredient to pair a more interesting and slightly esoteric ingredient with. For example, we may pair strawberry with palo santo!

Under Tow

Photo by Grace Stufkosky

Ingredients:

• 2 oz Bacardi 8-year rum
• 1/2 oz dark roasted dandelion root infused Carpano Antica
• 1/4 oz St. George Nola
• 1/4 oz Averna Amaro
• Bamboo leaf
• Pandan tincture tabelside

Preparation: *coconut oil wash entire batch, stir on artisan ice in glass, orange peel discard, bamboo leaf, cinnamon vape,  pandan mist tableside.

100 years, 100 more @ grey hen rx

 Photos by grace stufkosky

Ingredients:

• 2 oz balvenie 14 / balvenie 21 blend
• .13 oz Grand Marnier cuvee du centenaire 100
• .13 oz Martini & Rossi Bitters
• .13 oz Tempus Fugit Banana
• .13 oz John Taylor Falernum
• 1/4 oz Lustau East India Sherry
• 1/4 oz Carpano Bianco vermouth
• Angostura bitters
• Lemongrass tincture
• Orange peel (discard)

Preparation: stir on draft, strain into egg over artisan ice, orange peel, discard, secure egg in cage, serve.

OUR PRECIOUS CARGO @ Platform 18

 Photos by Grace Stufkosky

Ingredients:

• 1/4 oz Grand Marnier 100
• 2 oz Nolets Reserve Gin
• 1/4 oz Pio Cesare Barolo Chinato
• 1/4 oz Lustau 30yr Palo Cortado sherry
• .13 oz Giffard peach liqueur
• .13 oz Zucca Amaro
• 1 dash saline
• 1 dash passion fruit bitters
• Atomized absinthe “perfume”

Preparation: stir, draft, add orange oil, strain into med bottle, serve tableside, absinthe perfume tableside.

The post Perfecting Your Presentation with Cocktail Master Jason Asher appeared first on Chilled Magazine.

Source: Mixology News

Looking for a luxurious holiday-inspired cocktail recipe?

The Holiday Holly, created by executive mixologist Peter Kalleward is a festive and gourmet cocktail made with White Chocolate Liquor, fresh cranberry juice, and a frothy cranberry cream to top! Providing rich flavors and a refreshing taste, this craft cocktail is a crowd pleaser that’s perfect for winter gatherings and celebrating with friends and family.

Holiday Holly

Ingredients: 

• 1 oz Godiva White Chocolate liqueur 
• 1/4 oz Chambord 
• 1/4 oz Cointreau 
• 2 oz Cranberry Cream* 
• 1/2 oz Fresh Cranberry Juice

*Cranberry Cream: 

• 1 part cranberry juice 
• 1/2 part white crème de cacao 
• 1 part heavy whipping cream 

Preparation: Mix ingredients together well and refrigerate. Keep up to a week.  

The post Holiday Holly appeared first on Chilled Magazine.

Source: Mixology News

Lady Madison at The Madison hotel in Washington, D.C. is serving some festive cocktails this holiday season. These three cocktails have a unique vibe and are all sure to bring you some holiday cheer!

8 Crazy Nights

Mixing cocktails not only for Christmas, but for every denomination of celebration, and Adam Sandler said it best in ‘The Hanukkah Song’ when he sang, ‘instead of one day of presents, we get eight crazy nights!’

Ingredients:

• 1 1/2 oz. Absolut Citron
• 1/2 oz Blue Curacao
• 1/2 oz lemon juice
• 6 blueberries, muddled

Preparation: Add ice to a coupe glass to chill. Muddle blueberries in a shaker, then add Absolut Citron, Blue Curacao, and lemon juice. Add ice and shake for 30 seconds. Remove ice from coupe glass and double strain shaker into glass. Garnish with blueberries on a pick.

Candy Cane Cocktail

Christmas is a time for sweet treats, with candy canes being the treat of choice this time of year. For those with a sweet tooth looking to kick off the holiday season, look no further than The Madison’s Candy Cane Cocktail.

Ingredients:

1 1/2 oz Absolut Vanilla

3/4 oz Bailey’s Irish Cream

3/4 oz Green Creme de Menthe

Red sprinkles (for rim)

Preparation: Add vodka, Bailey’s Irish Cream and Green Creme de Menthe to a shaker, and shake well with ice. Rim a coupe glass with red sprinkles, and strain mixture into coupe glass. Garnish with a miniature candy cane.

Madison Holiday Eggnog

It’s the most eggcellent time of the year for eggnog lovers, Madison Holiday Eggnog is sure to satisfy eggnog connoisseurs this holiday season. Topped with cinnamon, this holiday classic pairs perfectly with chestnuts roasting on an open fire.

Ingredients:

• 2 oz eggnog
• 1 oz Captain Morgan spiced rum
• 1 oz Hennessy VS
• Cinnamon

Preparation: Dry shake eggnog, spiced rum, and Hennessy. Pour into a rocks glass and sprinkle cinnamon on top. Garnish with a cinnamon stick

The post 3 Unique Holiday Cocktails to Sip at Lady Madison Hotel Bar in Washington, DC appeared first on Chilled Magazine.

Source: Mixology News

It’s the most wonderful time of the year and what better way to get into the holiday spirit than with holiday spirits?

Courtesy of some of the best festive bars across the country, celebrate the holidays with spirited cocktails. These cocktails have it all—seasonal flavors, festive glassware, holiday-inspired garnishes, and of course spirits!

Happy Holidays to you and yours from us and ours at Chilled!

Merry Berries

Courtesy of Almost Friday Sporting Club

Ingredients: 

• 1 1/2 oz Happenstance Whiskey
• 3/4 oz Cranberry Juice
• 3/4 oz Lemon Juice
• 3/4 oz Peach Syrup*
• 3/4 oz Pimento Dram or Allspice Dram

Preparation: Combine all ingredients in a shaker tin, with ice, and shake until cold and diluted. Strain into a rocks glass with ice and garnish with a mint sprig.

*Peach Syrup

(Monin, produce high quality peach syrups. To make your own, follow this recipe)

• 1 cup sugar
• 1 cup water
• 1 can peaches

Preparation: Combine all ingredients in a pot and bring to a simmer. Once simmering, remove from heat and allow to cool. Strain out peaches and store in the fridge for up to 2 weeks.

Mistletoe Kiss

Courtesy of The Hampton Social

Cocktail photographer, restaurant photographer, food photographer, Chicago restaurant and food photography, beverage photographer, NYC food photographer, Chicago Hospitality photographer, lifestyle photographer, Morgan Ione Photography

Ingredients: 

• 1 oz Spiced Strawberry
• 1/2 oz Avissi
• Whipped Cream
• Mint Leaves
• 2 Strawberry Crème Savers

Preparation: Add spiced strawberry to a glass flute and top with Avissi, leaving half an inch of head. Top with whipped cream, mint leaves and unwrapped strawberry crème savers.

My Best Elf

Courtesy of The Hampton Social

Cocktail photographer, restaurant photographer, food photographer, Chicago restaurant and food photography, beverage photographer, NYC food photographer, Chicago Hospitality photographer, lifestyle photographer, Morgan Ione Photography

Ingredients: 

• 1 1/2 oz Plantation Dark Rum
• 1/2 oz Hot Chocolate Mix
• 1 tsp Cayenne Pepper
• 3 scoops Peppermint Hot Chocolate
• 32 oz Hot Water
• Whipped Cream
• Red and Green Sprinkles

Preparation: Add Plantation Dark Rum and Hot Chocolate Mix to a heat-safe glass or mug and stir. Top with whipped cream and red and green sprinkles.

Winter Noggin’

Courtesy of The Hampton Social

Cocktail photographer, restaurant photographer, food photographer, Chicago restaurant and food photography, beverage photographer, NYC food photographer, Chicago Hospitality photographer, lifestyle photographer, Morgan Ione Photography

Ingredients: 

• 1 1/2 oz Bacardi Superior
• 5 oz Eggnog
• 1 tsp Vanilla Extract
• 3 scoops White Chocolate
• 32 oz Oat Milk
• 1 tbsp Cinnamon
• 1 tbsp Nutmeg
• Whipped Cream
• Blue Sprinkles

Preparation: Add Bacardi Superior and Eggnog to a heat-safe glass or mug and stir. Top with whipped cream, blue sprinkles, and garnish with a mint leaf.

Espresso Martini

Courtesy of The Electric Jane

Ingredients: 

• 1 1/2 oz Tito’s
• 1 1/2 oz Mr Black Coffee Liqueur
• 1/2 oz Cold Brew
• 1/2 oz Simple Syrup

Preparation: Add ingredients to a shaker and shake. Strain into a martini glass and garnish with a cannoli.

Hot Buttered Rum

Courtesy of Sama Street

Ingredients:

• 1 oz Spiced Rum (preferably Sama Street House Spiced Rum)
• 1/2 oz Black Rum
• 1 1/2 oz Miso Maple Batter*
• 2 1/2 oz Hot Water (ideally 195F)
• Cinnamon

Preparation: First, make vanilla syrup. Second, make cinnamon syrup. Third, make the miso maple batter. Finally, pour all ingredients into a warmed tea cup, stir and garnish with grated cinnamon.

*Miso Maple Batter

Ingredients:

• 16 oz Grade A Maple Syrup
• 16 oz Unsalted Butter
• 1 oz Vanilla Syrup**
• 2 oz Cinnamon Syrup***
• 1 oz Allspice Dram
• 1tbsp White Miso Paste
• 3.5 cups Sweetened Condensed Milk

Preparation: Melt butter and then add to maple syrup, vanilla syrup, cinnamon syrup, allspice dram and miso paste to a blender and blend until combined. Add sweetened condensed milk to the blender and blend again until fully combined.

**Vanilla Syrup

Ingredients:

• 4 cups White Sugar
• 2 cups Water
• 2 Vanilla Beans, scraped

Preparation: Boil the water, add sugar and whisk until sugar is completely dissolved. Remove from heat, add vanilla beans, stir and let cool.

***Cinnamon Syrup

Ingredients:

• 800g White Sugar
• 400g Water
• 3 pc 6-inch Vietnamese Cinnamon Sticks

Method: Boil the water, sugar and cinnamon and whisk until sugar is completely dissolved. Remove from heat and let cinnamon steep for 24 hours. Strain and store.

The Winter Wonderland

Courtesy of Cinder House at Four Seasons Hotel St. Louis; created by Bar Supervisor India Stevens

Ingredients:

• 1 1/2 oz Hendrick’s Gin
• 3/4 oz Real Raspberry Puree
• 3/4 oz Fresh Lime Juice
• 3 oz Ginger Beer (Fever-Tree)

Preparation: Combine all ingredients except ginger beer into a mixing tine filled with ice. Shake. Strain into a rocks glass, top with ginger beer & stir. Garnish with two sprigs of rosemary and dust with powdered sugar.

Amore d’Amaro 

Courtesy of Bourbon Steak Orange County at Waldorf Astoria Monarch Beach

Ingredients:

• 1 shot espresso
• 1 oz. Montenegro
• 1 oz. Amaretto
• 1/4 oz. Fernet Branca
• 1 oz. House-made Valrhona chocolate syrup
• Whipped cream, to garnish
• Valrhona chocolate, to garnish

Preparation: Shake espresso, liqueurs and chocolate syrup with ice to combine, and strain into a glass mug. Top with house-made whipped cream and garnish with shaved Valrhona chocolate.

White Christmas Cosmo 

Courtesy of Casa Marina Key West

Ingredients:

• 1 1/2 oz Grey Goose White Peach & Rosemary Vodka
• 1 oz Cointreau
• 1 oz White Cranberry Juice
• 1/2 oz Fresh Lime Juice

Preparation: Combine all ingredients in cocktail shaker. Ice and shake vigorously for 2 minutes. Strain in Martini glass. Garnish*

*Frosted Cranberry Garnish:

Ingredients:

• 3 Cups Water
• 6 Cups Sugar split
• 1 Bag Fresh Cranberries

Preparation: Create simple syrup by dissolving 3 cups sugar in simmering water. Allow simple syrup to cool completely. Place cranberries in airtight container. Slowly pour cooled simple syrup over cranberries and seal lid (do this in the sink; it will get messy when the cranberries start to float). Leave in refrigerator for at least 8 hours or overnight. Drain simple syrup (do not rinse cranberries). Roll cranberries in remaining sugar and place in single layer on a cookie sheet. Leave in refrigerator uncovered for 2 hours or until sugar has dried.

Magye Christmas 

Courtesy of Hilton Cartagena Hotel

Ingredients:

• 1 1/2 oz Dictador Rum 20 years old
• 1 Egg White
• 1 oz Lime Juice
• 1/2 oz Simple Syrup
• 1/2 oz Grenadine

Preparation: In a shaker, pour all the ingredients, always starting with the egg white, in order to verify that the egg is in good condition or that a drop of yolk does not escape. Add a little ice to the whole mixture and shake strongly for 10 seconds. With a juleep strainer, pour all the liquid in a glass and then shake it again for 5 seconds, this time without ice. Pour the mixture into a Martini glass and proceed with the decoration

Garnish: Use a twist made with orange peel placed horizontally in the center of the glass and add a dash of cooking frost to give a bright touch to the foam of the cocktail.

The post 10 Craft Cocktails to Get You in the Holiday Spirit appeared first on Chilled Magazine.

Source: Mixology News