Monthly Archives

January 2023

Check Out These Top 5 Trends For 2023

By | Mixology News

The new year always brings new traditions, goals, resolutions, and trends. With the past few years dominated by a global pandemic, we saw a rise in outings, parties, and more in 2022. Some bars and restaurants we’re finally flourishing with people and sales, while others are just getting back on their feet.

 

The mindset of people all over has changed. With health and wellness at the forefront of millions of minds, it’s not surprising that this will affect the beverage industry. Consumers have tuned into understanding what they want and desire. This type of thinking developed during the pandemic and isn’t going away anytime soon. In 2022, we saw a rise in agave spirits, canned cocktails, and delivery services skyrocketing, and it didn’t stop there. Will those trends continue to rise as we head into the new year? Let’s take a look at the industries most anticipated trends for 2023.

 

pexels-marcus-herzberg

 

Simple Pleasures

With the past few years that caused separation, consumers are looking for more simple experiences and memorable moments. Rather than hitting nightclubs and being around unrecognizable people, they want to spend time with friends and family, grabbing drinks and dinner. Making up for the lost time is pivotal. Bartenders are taking this as an opportunity to experiment with cocktail creation.

Mixologists will have more freedom to innovate and elevate their cocktails. This freedom invites bartenders to try new ideas and experiments to make the experience more positive. Table-side cocktails or using unusual ingredients can make more of a memorable occurrence—making you stand out from the competition.

 

pexels-pixabay

Conscious Drinking

We saw this trend start in 2022, and as the year unfolds, it will continue to grow. Consumers are more conscious about what they are drinking. For some, this will look like a sober curious lifestyle where low and no ABV spirits will flourish. For others, the focus will be on eco-friendly brands and sustainable practices.

A major trend in the new year is the “better for you and better for the planet” mentality. The spirits industry is taking note of this, and some brands have already become more transparent about their products. This transparency includes showcasing their environmental credentials and becoming more open about the ingredients in the product. Overall, consumers want to make sustainable choices. According to Bacardis Cocktail Trend Report 2023, “more than half (52%) of all respondents listed recyclable packaging as key to their liquor and spirit considerations followed by reducing single-use plastic.”

Because consumers have this focus on the planet, they are also supporting local brands and businesses in their area, and we will continue to see that rise throughout the year.

 

pexels-helena-lopes

 

Flavor Obsessed

Flavors, textures, and colors will be all the rage this year. Consumers are looking beyond traditional cocktails and craving something more. Mixologists are able to push the boundaries when it comes to flavors because patrons are looking for fun and something different than the classics.

Spicy cocktails will surge during this year. According to Bacardis Cocktail Trend Report 2023, the spicy margarita “saw 48% growth in average monthly Google searches across markets between September 2021 and September 2022.” This statistic means this trend isn’t going anywhere anytime soon. Same with coffee-based cocktails—mixologists have been experimenting more and more with this. Yelp reported that espresso martinis were up nearly 300% in the first six months of 2021 vs. the same time period three years earlier.

With this newfound desire for fun ingredients, some bartenders have been experimenting with nostalgic flavors and sugary drinks to provide that feeling of comfort after the pandemic. Nostalgia is a major trend in all aspects of life, beauty, fashion, etc., so it’s no surprise we will see this in cocktails too.

 

pexels-sáminh

 

Sophistication

Consumers want a fancier and more sophisticated cocktail experience. This hope will be an excellent opportunity to switch things up for the new year in a bar or restaurant. The use of high-quality ingredients allows bartenders to provide a sense of luxury. With this trend and a want for a more premium experience, bartenders have begun straying from overly garnished cocktails. Minimalist styles have caught the attention of people all over. Sometimes less is better.

The premium spirits category is booming. People are willing to spend more money on quality spirits, so they will continue to rise in popularity. Bacardi reported that in 2022, 76% of bartenders noticed the most premiumization within the tequila category. Agave spirits became highly loved in 2022—it won’t be slowing down anytime soon.

 

Low & No ABV

Drinking preferences are changing. The want for a sober-curious lifestyle will continue to grow. The market offers many options to allow those who aren’t currently drinking to participate in the social trend. Instead of drinking high-proof spirits, consumers have opted for a lower ABV, like aperitifs, liqueurs, and cordials. This style of drinking allows for control while still indulging in the act of drinking.

With a focus on health and wellness, people crave balance and moderation. For bartenders, this is an opportunity to switch up your cocktail-making style. Instead of overloading the drink with high-ABV spirits, opt for one and accompany it with a juice or sparkling soda. The population of these drinkers is growing, so it’s vital to meet the needs of everyone walking into your bar.

The post Check Out These Top 5 Trends For 2023 appeared first on Chilled Magazine.

Source: Mixology News

Check Out the 19th Annual Sun Wine & Food Fest at Mohegan Sun: 4 Days of Wine, Spirits & Celebrities

By | Mixology News

Enter a “world of play” at the 19th Annual Sun Wine & Food Fest at Mohegan Sun

Starting Thursday, January 26th, Sun Wine & Food Fest (SWFF) is back at Mohegan Sun in Uncasville, CT for its nineteenth year. Sponsored by household brands like Bacardi and Beam Suntory, the four-day festival features “best-of-the-best” vintages, chef-approved cocktails, and signature dishes (with a side of hand-rolled cigar and Cognac snifter).






Several (photo) opportunities to meet favorite celebrity chefs and personalities are guaranteed, too. “Hey, Cake Boss!” See event details and daily lineup of eats, entertainment and more, below.

19th Annual Sun Wine & Food Fest Details

Dates: Thursday, January 26th to Sunday, January 29th, 2023
Locations: Uncas Ballroom, Earth Expo & Convention Center, and dining concepts across Mohegan Sun at 1 Mohegan Sun Blvd, Uncasville, CT 06382
Tickets: Available online via Ticketmaster and in-person at the Mohegan Sun Box Office. Must be 21+ to attend.

Thursday, January 26th
TAO Japanese Whisky Dinner, where top-shelf Japanese whisky is poured and paired with a savory three-course meal over two seatings (5:00pm and 6:30pm) at Chef Chris Santos’ TAO Asian Bistro & Lounge.

The Todd English Experience, where James Beard Award Winner Todd English will take on hosting duties at his Tuscany concept for just one evening. Craft cocktail hour followed by a seated 6:30pm dinner; live show by Alt-Rock guitarist Marc Roberge of O.A.R. and chef meet-and-greet will be mixed in as well.

Ferrand Cognac & Cigar Pairing, an exclusive tasting of renowned French Cognacs: Pierre Ferrand – aged in the center of the Grande Champagne region of France. Guests can chat with an expert and receive a perfectly paired Macanudo cigar of their choice of Cognac.

Friday, January 27th
TAO Sake and Dim Sum Pairing, an educational tasting combining sake and dim sum at TAO Asian Bistro & Lounge. Walk away with valuable insights and tips from field experts employed by Worldwide Wines.

Beam & Burgers presented by Beam Suntory, Inc., where chefs Chad Rosenthal and Mike Puma of Gotham Burger Social Club will team up with Beam Suntory, Inc., serving juicy burgers and premium whisk(e)y in the Earth Ballroom, from 6:00pm to 9:00pm. Live entertainment and cigars made convenient.

Grand Tasting Preview, a sneak peak of SWFF’s largest showcase, offering samples of beer, wine and spirits, plus delectable bites from a few top restaurants of the Northeast. Guests get an early peek at celebrity chefs showing off their skills. Discounted tickets available for designated drivers.

Spirits & Cigars presented by Mohegan Sun’s Barrel Select Program, a pairing session from 9:00pm to 11:00pm in Clay Pipe Cigar Bar with Whiskey Guardians behind Angel’s Envy, highlighting Mohegan Sun’s limited Barrel Select Program. Cruzan Rum, Breckenridge, Elijah Craig, Knob Creek and Patrón Tequila will be poured alongside Macanudo cigars, too.

Toast with the Host: Sun Wine & Food Fest Edition, where Loverboy Sparkling Hard Tea and Premium Canned Cocktails founders and stars of Bravo’s Summer House, Kyle Cooke and Amanda Batula host (and toast) from behind the novelle bar from 9:00pm to 11:00pm. Here’s to fun in the sun – clink.

Saturday, January 28th
Grand Tasting, a dazzling debut of over 1,000 varieties of wine, beer and spirits, plus tasty bites from highly rated restaurants, and two culinary stages for a day (from noon to 5:00pm) of celebrity chef demonstrations in the Earth Expo & Convention Center.

Vintage Cru, where chefs Rocco DiSpirito and Christian Petroni will be on hand to discuss the “best-of-the-best” vintages next to the global winemakers and principles behind them. Bottles are available for purchase with shipment directly to your home. Each guest in attendance will also receive a $50.00 iGourmet gift card at the conclusion of the event. Who’s in?

Exclusive Pappy Van Winkle Tasting, a premium tasting with the most sought-after bourbons of Pappy Van Winkle, including the 10 Year, 12 Year, 15 Year, 20 Year, and 23 Year. The complimentary “in-house” Macanudo cigar will be infused with Old Rip Van Winkle 10 Year, FYI.

Celebrity Chef Dine Around, a trademark walk-around event in the Uncas Ballroom, letting guests witness the world’s most talented chefs at work. Over 20 famous chefs – spotlight Esther Choi, Amanda Freitag, and Michael Symon – will personally “dish out” a distinctive meal matched with either beer, wine or spirit (of their liking). DJ Irie will set the nightly vibe for the most thrilling event at the annual festival.

Celebrity Chef After-Party presented by J Vineyards & Winery, a Saturday night out in celebration of SWFF at Avalon Nightclub, featuring DJ Irie (and surprise special guests).
Doors open at 10:00pm with a cover charge. All guests must be 21+.

Sunday, January 29th
Bloodys & Brunch With Buddy, where the famed Cake Boss, Buddy Valastro will close out SWFF, from 10:00am to 12:00pm, with sweet and savory brunch bites and “over-the-top” Bloody Marys.

The post Check Out the 19th Annual Sun Wine & Food Fest at Mohegan Sun: 4 Days of Wine, Spirits & Celebrities appeared first on Chilled Magazine.

Source: Mixology News

NY Group Usa Announces Impressive Expansion Of Smoke Lab Vodka Nationwide

By | Mixology News

NV Group, one of India’s most successful distillers and brewers, announces the expansion of SMOKE LAB VODKA, the company’s award-winning luxury vodka. Kicking off 2023, SMOKE LAB is now available in New York, New Jersey, Connecticut, Rhode Island, Massachusetts, Maryland, Washington DC, Tennessee, Kentucky, Georgia, Florida, Illinois, Nevada, Arizona, and California.

Guided by NV Group USA President, Mike Ginley and Executive Vice President of Sales, Scott Franklin, the NV USA team’s mission is to establish SMOKE LAB VODKA as a premier vodka brand and leader in the US Vodka category.

“I am honored and proud to be working with the remarkable teams at both NV Group India & NV Group USA to guide the impressive expansion of SMOKE LAB VODKA in the U.S. The launch and rapid growth of this distinctly unique vodka – available in Classic, Aniseed, and soon-to-come Saffron – has exceeded all expectations and continues to build momentum with every new market opened. We are excited to work closely with our current and newly appointed distributors in each market to identify and capitalize on every opportunity to introduce consumers to our award-winning vodkas.”
– Executive VP of Sales, Scott Franklin

Smoke Lab Vodka Classic and Aniseed, bottles on white

SMOKE LAB distributors include:

Metro New York: Empire Merchants, (718) 726-2500
Upstate New York: Empire Merchants North, (800) 724-3960
New Jersey: Bevcon Group Incorporated, (609) 734-8488
Connecticut: Connecticut Distributors Inc., (203) 377-1440
Rhode Island: Horizon Beverage RI, (401) 392-3580
Massachusetts: Horizon Beverage MA, (508) 587-1110
Maryland: Stefano Selections, (301) 693-4566
Washington DC: Stefano Selections, (301) 693-4566
Tennessee: Best Brands Inc., (615) 350-8500
Kentucky: Heritage Wine & Spirits, (502) 777-9362
Georgia: Savannah Distributing, (678) 380-1212
Florida: Mexcor International, (713) 979-0066
Illinois: Romano Beverage, (630) 607-0430
Nevada: NuWave Beverage, (702) 862-0480
Arizona: NuWave Beverage, (480) 212-3990
California: 88 Spirits, (909) 786-1071

The expansion of SMOKE LAB VODKA marks an exciting evolution in NV Group’s global spirits mission that will set the stage for the roll out of a full portfolio of premium spirits brands produced in India. Company CEO Varun Jain commented, “Our US team has the experience and motivation to blow our goals and our timeline away! We are on our way to establishing SMOKE LAB VODKA and the brands that will follow as leaders in the U.S.”

India’s NV Group’s vision is to become the world’s first global premium spirits company from India and lead the way in showcasing India’s finest quality ingredients and skilled craftsmanship on the world stage.

SMOKE LAB CLASSIC VODKA was recently awarded a Double Gold Medal and Consumers’ Choice Award at the 2022 SIP Awards and a Gold Medal at the 2022 San Francisco World Spirits Awards.

Stay connected with SMOKE LAB VODKA:

https://www.facebook.com/smokelabofficial
https://www.instagram.com/smokelab.usa/
https://www.linkedin.com/company/smoke-lab/
https://twitter.com/smokelabvodka

 


About SMOKE LAB
SMOKE LAB, established in 2020 by Varun Jain and headquartered in New Delhi, India, is where the eccentric and innovative minds come together to create the premium experience of SMOKE. SMOKE LAB includes products of the SMOKE brand namely, the SMOKE Vodka, SMOKE Wear, SMOKE Water and SMOKE Sanitizer. SMOKE LAB is owned by the NV Group.

About NV Group
Established in 1994, NV Group has grown to become one of the largest grain spirits distillers in India with an impressive range of brands in its portfolio. NV connotes world class quality. NV Group is a force to be reckoned with, presenting the finest blends in several categories including vodka, gin, rum, whiskey and RTDs.

The post NY Group Usa Announces Impressive Expansion Of Smoke Lab Vodka Nationwide appeared first on Chilled Magazine.

Source: Mixology News

4 Mocktails to Try for Dry January

By | Mixology News

People opt-out of alcoholic drinks for all sorts of reasons, and now, it’s easier than ever to avoid imbibing without getting FOMO. The art of making mocktails is spotted on bar menus and store shelves.

 

John Kloehn, lead mixologist at Grain & Cane, is embracing the cocktail trend by including recipes on his drinks menu. He uses innovative methods to ensure that these drinks are reminiscent of the cocktails that inspired them. Here are just a few of his awesome recipes to try out before dry January ends!

 

Matcha Fresca

Matcha Fresca

Ingredients:

  • 2 oz matcha tea
  • 2 oz fresh cucumber juice
  • 1 oz lemon juice
  • 1 oz simple syrup

Preparation: Add ingredients to your cocktail shaker, add ice, shake, strain into a tall glass, garnish with 3 cucumber slices.

 

G & C Cooler

G & C Cooler

Ingredients:

  • 1 oz Lime Juice
  • 1/2 oz Strawberry Syrup
  • 1/2 oz Honey Syrup

Preparation: Muddle Strawberries in a tall glass Add ingredients to your glass, add ice, shake, top with sprite, garnish with a lime wedge.

 

Sunshine Spritz

Sunshine Spritz

  • 1 oz seedlip spice 94
  • 1 oz champagne syrup
  • 1 oz lime juice
  • 1 oz simple syrup

Preparation: Add ingredients to your cocktail shaker, add ice, shake, strain into a wine glass, add ice and top with club soda, garnish with a dehydrated lime wheel.

 

Ginger Pineapple, Sweater Weather

Sweater Weather

Ingredients:

  • 1 oz seedlip spice 94
  • 1 oz lemon juice
  • 1/2 oz pineapple juice
  • 1/2 oz ginger syrup

Preparation: Add ingredients to your cocktail shaker, shake without ice, strain into a tall glass, add ice and top with fever tree ginger beer, garnish with a pineapple wedge.

The post 4 Mocktails to Try for Dry January appeared first on Chilled Magazine.

Source: Mixology News

Runaway Train

By | Mixology News

Strong and delicate, elevated, and feisty–Bar Calico’s spirit-forward program concentrates on refreshing yet ‘arid’ drinks that invoke the unapologetic flavors and tones of the American Southwest.

 

Bartender, Mike Campbell, Bar Calico

 

This full-bodied, egg white cocktail has a floral rose flavor that sits between a citrusy grapefruit kick and a bitter aftertaste from the Aperol. For Head Bartender, Mike Campbell, the Runaway Train is a combination of revitalizing citrus and the floral essence of rose, where the drink’s sweetness comes from the balance of the flavors.

 

Runaway Train, chilled drink of the week

 

Runaway Train

Ingredients:

  • 1/2 oz Gran Centenario Añejo
  • 1 oz Fords Gin
  • 1 oz egg white
  • 1/2 oz lime
  • 1/2 oz grapefruit
  • 1/2 oz Aperol
  • 1 oz Rose Combier

Preparation: Mix ingredients and top with soda in a zombie glass. Garnish with lime shavings.

The post Runaway Train appeared first on Chilled Magazine.

Source: Mixology News

We Ask Mariena Mercer Boarini How to Create An Attention-Grabbing Cocktail Program

By | Mixology News

Resort Mixologist at Wynn Las Vegas, Mariena Mercer Boarini is a veteran of the Sin City mixology scene.

Photo by Eric Jamison

She’s in charge of putting together beverage menus for over 30 venues across the entire property. In each of the establishments, Mariena makes sure curated stories are told through sophisticated, thrilling, and unforgettable cocktails experiences.

Among the plethora of drink programs Mariena creates is a spot recognized and awarded by the Forbes Travel Guide. Bordering Wynn’s Lake of Dreams is Lakeside, a seafood restaurant where guests can enjoy line-caught fish and other delicacies sourced from international waters prepared by Executive Chef David Middleton and his team. Highlights of the award winning menu include Dover sole from Holland, roasted red Alaskan king crab legs, and sea urchin from Santa Barbara. Complementing the top-tier eats are nightly shows that blend colorful puppetry coupled with immersive soundtracks, and state-of-the-art sound and lighting.

Along with Chef Middleton’s delectable cuisine, the breathtaking views of the famed Lake of Dreams inspire the drink menu. The serves are all inspired by wonder and whimsy, like the gorgeous Zephyr, served in a Pufferfish glass, or the Bora Bora in the Conch Shell.

“I wanted to create an immersive experience with multi-sensory cocktails that excite and seduce the senses, while complementing the delicate flavors of the cuisine. The Golden Hour cocktail celebrates dining on the patio near the Lake of Dreams at that perfect time of the evening when the sun is going down with its golden hue,” added Mariena.

Rivaling the cocktails in terms of creativity and luxury are the zero-proof beverages. The Bohemian rhapsody and The Lapis both exhibit Mercer Boarini’s passion for creating unique experiences for all types of imbibers.

Chilled asked the expert menu-crafter what it takes to run a successful drink program, and she was kind enough to share some helpful tips.

  • “Be nimble and think outside the box. I’m never detoured by problems. I always welcome a challenge, as I love to find creative and thoughtful ways to problem-solve.”
  • “Think big, solve granularly. I approach beverage programs similar to a kitchen, which is why I enjoy working for high-volume, large-scale projects.”
  • “Be observant. Before I design a menu for a room, I spend time in the space observing all phases of an operation. I spend time with the bar team to understand any challenges or areas of focus. Then I study any topic of confluence with the thematics of the room.”

The post We Ask Mariena Mercer Boarini How to Create An Attention-Grabbing Cocktail Program appeared first on Chilled Magazine.

Source: Mixology News

Behind the Bottle—Tequila Gran Diamante

By | Mixology News

Crafting an ultra-premium tequila brand requires a slew of essentials, including know-how, patience, and passion.

The powers-that-be at Tequila Gran Diamante, a new tequila brand that just hit the market, describe those essentials as a regime born of hard work, tradition and a location suited with optimum growing conditions for blue agave.

Distilled in Los Altos de Jalisco, the area and terroir are ideal for producing tequila, which is created using 100% blue agave grown in the red, rich volcanic soil in the highlands of Jalisco, Mexico.

At the distillery, they use an open vat fermentation with a strain of yeast formulated several decades ago to allow the natural accelerators during the fermentation to process. The Plata is rested 23-25 days in stainless steel sealed vats. The Reposado is rested in French oak barrels for eight months. And the Añejo is aged 18 months in French oak barrels to retain its rich character profile.

The Tequila Gran Diamante lineup includes Silver (Plata), Gold (Reposado), and Black (Añejo) tequilas. And visually, its finely sculptured bottles are eye-catching and a tease to the palate of what is to come.

Brand CEO Rafi Hannouche spoke to Chilled about the essentials of tequila-making.

 

Where did you come up with the name Tequila Gran Diamante (Great Diamond)?

One of the initial bottle design concepts had diamond/rhinestone embellishments, which inspired the name.

 

Who designed the bottle?

The bottle shape was inspired by a perfume bottle design. It is similar, but the design you see today is many iterations removed from the perfume bottle design. Under the bottle, there is a reversed pyramid, which is an element created by Charles Harris.

 

The brand is new to market, when did you start the company and when did you start the actual tequila-making process?

The company was started in 2015. The tequila making process started in 2016 with our catador and master distiller. The three expressions, Plata, Reposado, and Añejo, were developed concurrently. All three expressions were launched simultaneously in 2020.

 

Can you recall a hiccup along the way, something you weren’t prepared for that you had to adjust in order to move forward?

We tried to produce the bottle components and assemble the bottles in Mexico entirely. We have since had to produce the bottles elsewhere, and had assembly done in Mexico. This is still undergoing fine tuning with regarding to production timing, quality control, etc. Our advice to anyone wanting to enter the spirits industry for the first time is that they should work with people who have a proven track record, and align themselves with people who are seasoned professionals in the industry. Additionally, trustworthy “boots on the ground” in Mexico will go a long way towards streamlining and expediting the process of getting bottles to market.

 

What do you want someone’s experience with Tequila Gran Diamante to be?

When people take that first sip, I hope they realize they have found something different. Like a fine wine, Tequila Gran Diamante allows the expression “fine tequila” to now be circulated in the same fashion. And like a fine diamond, which undergoes many obstacles but comes out at the end delivering its glorious shine, it is our confidence that the purity and excellence of Diamante Tequila will be recognized and appreciated as an example of endurance, uniqueness, and “nothing but the best” by all who encounter it.

The post Behind the Bottle—Tequila Gran Diamante appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartender Robert Chavez Offers Classic Advice for Bartenders

By | Mixology News

Like many other bartenders, Robert Chavez was drawn to the realm of mixology after viewing the movie “Cocktail.”

Since then, he has proved the influential force of the film, as he currently works at a highly sought after, award nominated establishment at Virgin hotels Las Vegas. Home of the best Expresso Martini in town, Kassi Beach House has a stylish and unique Bohemian vibe. With views of the Resort Pool, guests can indulge in top-of-the-line Coastal Italian food.

Chilled got the opportunity to chat with Chavez to learn more about his bartending career story, specific techniques, favorite ingredients he uses, and more!

 

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

I gained all my knowledge and work ethic at the original Hard Rock Hotel Las Vegas. I was privileged and honored to work with the original bar crew from the legendary Center Bar. They were my biggest influence in my development as a bartender.

 

What is your favorite ingredient right now and why?

I simply love the way lemon or lime can bring so many different flavors together to create a well-balanced cocktail.

 

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

I like to choose the spirit first, one that will go with the current vibe or mood your companied with.

 

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

Don’t be afraid to use a jigger, it’s important for accuracy and consistency. Having a good shake and stir is also key for proper dilution of a drink or cocktail.

 

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

Start as a barback so you can build a solid foundation and work ethic, practice your drinks and pours constantly, read up on the history of spirits and cocktails. Learn all the classic cocktails well and get as much live experience as possible.

 

Where do you see the bartending and cocktail culture headed?

The culture is always pushing forward, so having a good understanding of the classic cocktails will help you immensely, mostly everything you see now a days is just an extension of the classics.

The post Chilled 100 Bartender Robert Chavez Offers Classic Advice for Bartenders appeared first on Chilled Magazine.

Source: Mixology News

The Spicy Ingredient Garnishing Fan-Favorite Cocktail at Lagos, in NYC

By | Mixology News

In the limelight is Suya, a spicy blend of seaons and salt, used in Lagos Suya Margarita.

Spicy Margaritas can be seen on almost every cocktail menu, however, the Suya Margarita at Lagos in New York City takes the fan-favorite to a flaming degree with just one ingredient (hint: it’s on the glass).

The outer rim of the Old-Fashioned glass comprises of a Nigerian spice blend known as suya, a combination of smoked paprika, ginger, cayenne pepper, white pepper, ground peanut powder, Maggi seasoning, and salt—transporting imbibers to West Africa through dynamic flavor and flair.

“[Suya] is traditionally used to coat skewers of beef that are cooked in the streets of Nigeria, over coals,” shares Matt Scherl, general manager and beverage director at Lagos. “And, behind the bar, we use it on the rim of a cocktail.”

“I would pair the Faroe Island salmon with lemon beurre blanc and mashed potatoes,” he suggests. “The cocktail is relatively spicy, so the creaminess from the mashed potatoes will help calm that spice.”

Backed by Nigerian-native John Paul Wadibia, the fiery restaurant and lounge delivers pulsing dishes and playful drinks built to match. Euphonic Afro-beats flow through three levels—finishing the soulful vibe.

 

 

 

Suya Margarita

Ingredients:

  • 1½ oz. Tanteo Habanero Tequila
  • ½ oz. Barrow’s Intense Ginger Liqueur
  • ½ oz. Cointreau
  • ¾ oz. lime juice
  • 2 dashes of agave
  • 8 dashes habanero tincture
  • Suya spice
  • Spicy-candy pineapple

Preparation: Rim an old-fashioned glass with suya spice and add ice. Combine all ingredients with ice; shake and strain into the glass. Garnish with a spiced, candied pineapple.

The post The Spicy Ingredient Garnishing Fan-Favorite Cocktail at Lagos, in NYC appeared first on Chilled Magazine.

Source: Mixology News

Savior of Authentic Tequila, Beau De Bois Schools Bartenders on Finding Good Tequila

By | Mixology News

Beau De Bois is a prominent modern-day advocate, or better yet, savior of authentic tequila.

As one of the few who have caught on to the artificial antics that take place within his industry, Beau’s ambition is to expose it all and inspire others to stay true to the age-old liquor’s most natural state. Over the years, a majority of tequila enthusiasts have unknowingly become accustomed to manipulated forms of the spirit. Countless producers of the agave-based spirit have pulled a fast one on imbibers, using additives for the creation of what was once strictly a refined, pure liquid. With his voice and role as the Creative Director of Puesto Mexican Artisan Kitchen & Bar Beau is opening the eyes of many, giving them a chance to connect with what tequila really is at its core.

 

Talk to us about the experience people can expect at your bar.

Hospitality, it may sound strange but it’s the last secret ingredient in a great bartender’s recipe. Anyone can go online and read my recipes on how to make my Old-Fashioned or Margarita, so, the only deliverable left is surprising guests with a memorable bar experience.

 

What is your background in tequila/agave spirits?

First, I’ve been enjoying agave-based distillates for almost 20 years. Second, I’ve been in and out of Mexico, observing and participating in the production of tequila and mezcal since 2016. Currently, with Puesto, we’re one of the biggest buyers of tequila and mezcal, restaurants wise in the United States. While we have a large business to run; we also have a large responsibility to align with tequilas we feel proud to offer. Much of my time at Puesto is spent understanding not only the tradition behind authentic tequilas but also, its future.

 

What do bartenders need to know about additive-free tequilas?

Bartenders should ask themselves if they can accurately describe what authentic tequila should taste like. If a bartender has a hard time describing real tequila’s flavor, that should present a challenge to further educate themselves. That being said, they should understand what additives are used and what are the legal limits of additives allowed in tequila production by the CRT. They should also look into the size of the CRT versus how many liters of tequila are produced per day in Jalisco. But here’s my take; the sooner we look at and appreciate tequila with the same regard as winemaking, the sooner we’ll appreciate its agriculture and terroir, thus searching for a liquid that reflects its main ingredient, agave. Additives mean distractions.

 

What do bartenders need to know about spotting a high-quality brand of tequila? Don’t look for cheat codes, do your own research. Otherwise, the knowledge will never stick.

Good news is that research usually involves tipping a few bottles of tequila, so cheers! But here’s a hint, start with the NOMs and go from there.

 

What are some of your favorite tequila brands?

Ocho, El Tesoro, Tapatio, 4 Copas, Cascahuin, Siete Leguas, Volcan and Patron. Now, if you’re reading this and tisk tisking one of those brands; maybe more research is needed. Maybe my answers will change one day, every single day is a school day.

The post Savior of Authentic Tequila, Beau De Bois Schools Bartenders on Finding Good Tequila appeared first on Chilled Magazine.

Source: Mixology News