The inspiration for Fugu Del Cocktail is sparked by its destination much like the Manhattan originating from the Manhattan Club in New York City.

On Coronado Island (south of downtown San Diego), Serēa Coastal Cuisine serves the high-priced Fugu Del cocktail for – gasp – $150.00 in honor of the grand 1888 Victorian resort, Hotel del Coronado (dubbed The Del) where the restaurant is housed.

“There’s nothing quite like The Del,” shares Jeniffer Rosa, beverage manager at Serēa. “It’s striking and awe-inspiring, so it only seems right to give guests that same experience when dining at Serēa, and it starts with a cocktail.”

Ultra-premium ingredients include Beluga Platinum Vodka and Dom Pérignon, one of the oldest Champagne producers in the world. The liquid is presented in a glistening, glass-blown, blowfish-shaped vessel made-custom from Spain. It stands atop a driftwood slab with assorted seashells and “beach essence” (spritzing coconut oil and tanning lotion together for the beach day effect). Not to mention the bump of caviar (on the side) to add salinity of the sea to every sweet sip.

Once supped, guests can take home the one-of-a-kind glassware to enjoy later (with the majestic Del in mind).

Fugu Del

Ingredients:

• 1½ oz. Beluga Platinum Vodka
• ½ oz. Chambord
• 1 oz. hibiscus syrup
• 1 oz. lemon juice
• 2 oz. Dom Perignon Champagne
• Served with a bump of caviar

Preparation: Add vodka, Chambord, hibiscus, and lemon juice into the shaker. Top with Dom Perignon. Shake and strain into the Fugu glass. Garnish the glass with firestix and serve with a bump of caviar on the side.

The post Behind the Cocktail: Fugu Del Cocktail at Serēa Coastal Cuisine appeared first on Chilled Magazine.

Source: Mixology News

BarSmarts, the industry-leading bartender education program provides comprehensive, engaging and results-driven instruction. We asked Kevin Denton Rex, Head of Mixology & Education, Pernod Ricard, why should bartenders take BarSmarts?

We understand the BarSmarts Program has evolved—tell us about the changes.

According to the Bureau of Labor Statistics, the hospitality sector is still down 750,000 jobs since 2019. COVID 19 had a devastating impact on the hospitality industry for so many reasons. We made the program free to out of work bartenders on March 20th, 2020 and saw just how many folks out there were looking for online education. To meet the needs of owners and managers who needed to upskill a lot of folks from square one, we needed to make changes in not only the content, but the way we presented the curriculum of BarSmarts. That meant presenting materials in a way that was more akin to how folks consume content today (snackable, short, video-focused), with a diverse cast of contributors who represented many different types of establishments. We wanted BarSmarts to be all about “you the bartender” and your journey. This is also why we translated the program into Spanish immediately after our launch. We know how many native Spanish speakers are so integral to the hospitality industry, and we wanted to provide the same level of instruction to as many folks as we could.

Why should bartenders take BarSmarts?

Bartending is a craft, like carpentry or painting or surgery. You must always be learning to truly “master” what it is to be great. BarSmarts, I believe, will set you off on this path with a very solid foundation of knowledge to build from. We won’t teach you everything, but we’ll give you resources and guidance to build your knowledge base and career. And once you start managing your own team, we’ll be there to offer tools to help track your team’s progress along the way. It’s built for every life cycle of the industry.

According to studies, the projected employment for bartenders will grow over the next few years. Why do you think this is?

I can’t speculate on why there will be more bartenders, but I can say with certainty there will be a need for more good bartenders. Customers are becoming more and more savvy with what they drink and what they expect from bars of every stripe. It is so important that bartenders are continuously learning to meet and exceed the needs of the guests they serve.

How does taking BarSmarts expand/advance a bartender’s career? 

Because of the programs proven track record and expansive use around the globe, BarSmarts is a trusted brand. If you are a BarSmarts graduate, a potential employer should feel confident that you have that fundamental understanding of the trade I spoke about earlier.

We understand Bar Smarts is offered in Spanish now. Tell us more. Again, the goal of BarSmarts and Pernod Ricard is to utilize our resources to help support the folks that serve our products every day. Spanish is spoken by so many people in the United States. It’s important to us to provide opportunities for everyone who wishes to learn more about the craft of bartending. Our ambition is that Spanish is just the beginning…

What’s next for the BarSmarts program?

We have not held an in-person BarSmarts Advanced program since 2019. Our goal is to restart the in-person practical testing by Summer, 2023. We feel that the written tests are a very important way to gauge a participant’s understanding of the content provided in BarSmarts. That said, having an in-person interaction with a judge where you can really show that you know how to make and serve drinks is very important to the certification.

The post We Asked Kevin Denton Rex, Head of Mixology & Education for Pernod Ricard: Why Should Bartenders Take BarSmarts? appeared first on Chilled Magazine.

Source: Mixology News

The word-of-mouth growth on both the attendee and the exhibit side of Vinexpo America | Drinks America has grown significantly over the past few years. Providing opportunities for US buyers to meet with producers focused on growth in the North American market and creating a platform for businesses to meet and grow brands within this market fuel the continued success.

Building on the growth of the 2022 event, expectations for Vinexpo America | Drinks America 2023 are even bigger than in previous years. There is so much excitement with the new regions joining this year. Business France returns to Vinexpo America | Drinks America this year with an increased number of co-exhibitors coming from eight different regions and will have an even larger space on the exhibit floor than in previous years. In addition to this, India will be represented on the show floor for the first time.

Attendees will be able to meet with a broader group of producers specifically focused on expanding in the US. The master class series is already sold-out featuring sessions from Europe, Japan, France, InterRhône and Serbia. The Buzz sessions are always successful in bringing people together and the conference program provides solid educational content.

Based on the number of quality buyers already registered to attend Vinexpo America | Drinks America 2023, the key buyer program is also expected to surpass previous events. A targeted approach to develop this program focuses on attracting top buyers to attend and creating additional value for them.

In addition to the growth of the exhibit floor and the strength of the Vinexpo America | Drinks America educational programming, 2023 brings the exciting debut of the New Wave Pavilion. This exhibit option for young wine and spirits producers is designed to help them launch their brands and boost sales. Participating producers must have less than 5 years in the business and present products that are no older than the third vintage of an established, bought or taken over estate.

The 2023 Vinexpo America | Drinks America event returns to New York March 8-9, 2023. Building on the success from prior events, this year’s exhibit and educational programs are expected to be even bigger and more beneficial to exhibitors and attendees. Register now to benefit from the wealth of opportunities coming with Vinexpo America | Drinks America 2023. www.vinexpoamerica.com.

The post What to Expect for Vinexpo America | Drinks America 2023 appeared first on Chilled Magazine.

Source: Mixology News

Each month, Chilled is bringing you five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

As the season begins to close, it’s the last chance to enjoy those winter-inspired cocktails. Spring is around the corner but while we wait for the sunshine and flowers, indulge in one of these craft cocktails.

Bar owner tip: Create a food pairing for each cocktail this month. Instead of just offering the drink, have a chef create a dish to accompany the drink. Those with a sophisticated palette will gravitate.

Here are five cocktails you should sip this March.

Perfect “Baklava” Manhattan

Starting the month strong with National Peanut Butter Lovers Day (3/1). This delicious twist on a classic will surprise anyone who sips it. The peanut butter whiskey offers a sweet, dessert-like taste, while the bourbon gives that classic manhattan flavor. Top the cocktail off with a few drops of chocolate walnut bitters to bring this drink to life.

Hot Mint Grasshopper

For National Oreo Day (3/6), give this hot and minty cocktail a try. The notes of chocolate, mint, and matcha bring together this drink. It’s crafted with a plant-based cream and topped with crushed Oreos (which are vegan). The dessert-style cocktail is perfect for ending the night cuddled up by a fire.

Yellow Sledbetter

On March 8, celebrate International Women’s Day with a cocktail crafted by Suzy Tweten. Warm up with this whiskey-based drink that has notes of honey, lemon, ginger, and spices. The honey syrup adds the perfect touch of sweetness, while the spiced liqueur and whiskey bring warmth.

Chai Espresso Martini

Declared by Chilled, Espresso Martini Day happens every March, the day after daylight savings—because we all need a little pick me up. Mix up this twist on the classic and try something different. The coconut chai syrup adds a depth of flavor without overpowering the espresso flavor.

St. Kevin Sling

It wouldn’t be a March essential cocktail list without a St. Patrick’s Day (3/17) dedicated one. Rather than serving green beer and cocktails, sip on an Irish Whiskey drink. The St. Kevin Sling packs a punch making it the perfect option to serve on this heavily-celebrated holiday.

The post 5 Essential Cocktails for March 2023 appeared first on Chilled Magazine.

Source: Mixology News

Beverage Director Aviram Turgeman is shaking things up (literally speaking) at Monterey. In addition to the extensive Martini selection (served from a custom cart), his twist on the traditional French 75 is a piece of art.

For our Drink of the Week, there is nothing more festive than his VSM 75 when it comes to a celebratory cocktail. Think seasonal fruit, a luxurious spirit and Champagne! Mandarin peel infused Hennessy Cognac and Mandarin Syrup are shaken with lemon juice, strained, and topped with Champagne, served in a coupe glass garnished with citrus dust on the rim.

VSM 75 – Very Special Monterey French 75

Created by Kamil Lyczko, Head Bartender

Ingredients:

• 1 oz. clementine infused Hennessy VS

• 1/2 oz. Clementine purée

• 1/2 oz. lemon juice

Preparation: On a Nick and Nora glass and make a pomegranate dust kiss on the side of the glass. Add ice to shaker and shake vigorously 8-10 times. Double strain into glass. Top with a fresh Thienot Champagne Brut. Make a lemon peel and express the oils inside the cocktail then discard.

Behind the Cocktail: “Mandarins are delicious this time of year, and we celebrate the whole fruit by infusing cognac with the peel, we cook a syrup with the pulp and leaves, then mix the grape based spirit with Champagne of course. We finish the drink with lemon oil for a lifting freshness, and finally the citrus dust on the rim is a blend of dehydrated citrus peels with a touch of sugar and salt. It is sweet and sour and bubbly at the same time to set the mood for dinner and more.” – Aviram Turgeman, Beverage Director.

The post VSM 75 – Very Special Monterey French 75 appeared first on Chilled Magazine.

Source: Mixology News

An Appletini a day keeps the doctor away!

The Appletini has been a crowd-pleasing classic since forever, and The Kiss from Gracias Madre is no exception! This cocktail is refreshingly smooth and balances the sweet and tart flavors of a green apple. Check it out below.

The Kiss

Ingredients:

• 1 1/2 oz Granny Smith Mal Bien Espadin
• 3/4 oz Green Syrup
• 3/4 oz lime

Preparation: Shake in a cocktail shaker, serve up in a coupe glass, garnish with a lime peel.

The post The Kiss—A Fresh Take on the Appletini appeared first on Chilled Magazine.

Source: Mixology News

Miami’s Sweet Liberty Drinks and Supply Co. is a highly awarded sought out place. Accredited as #21 on the World’s Best Bars of 2018 list, Best Bar in America by Playboy, and winner of “Best New American Cocktail Bar” as well as “Best American High-Volume Cocktail Bar” at the Tales of the Cocktail Spirited Awards to name a few.

Located in Miami Beach, this trendy bar and restaurant is owned and conceptualized by the late, great, award-winning bartender John Lermayer along with restauranteur David Martinez and local bar veteran Dan Binkiewicz. Naren Young’s beverage program is complemented by Michelle Bernstein, a James Beard Award-winning chef, who has carefully curated their food menu.

We asked for more info about this must visit location in Miami.

What kind of experience can guests expect when they visit?

Sweet Liberty features an extensive and intelligent collection of spirits, including rare and extinct selections with an elevated cocktail and food menu. Guests can expect a casual vibe; even though the cocktails might be dressed up, you don’t have to be!

Tell us about the cocktail program.

A vast menu that is fun, dynamic, cheeky, familiar, and delicious.

What inspires the drinks on the menu? 

Many of the drinks are inspired by the classics but presented in new and thoughtful ways that represent what people in Miami are drinking in 2023.

What are some of the ingredients that are go-to or typical for the menu?

Nothing specific but anything fresh, sometimes exotic, often tropical. Things that make sense for the warm Miami weather.

What about some of the popular dishes?

Some of the more popular dishes include, Sweet Liberty’s Buns of Liberty Burger, made with two ground brisket & sirloin patties, American cheese, house pickles, LTO, SL’s special sauce, and fries and Cauliflower Nachos made with sauteed cauliflower, pomegranate seeds, radishes, jalapeno, and avocado, plus a cheese blend, makes for the most mouthwatering appetizer.

Talk to us about the area, the motif, the style, ambiance, the flavor of Sweet Liberty.

Sweet Liberty’s motto is to ‘Pursue Happiness’. And everything in the venue from the live music to the Southern hospitality and cuisine is geared to do just that.

The post Pursue Happiness at Sweet Liberty Drinks and Supply Co. in Miami appeared first on Chilled Magazine.

Source: Mixology News

It’s back!! The 7th Annual Sun Whiskey Union at Mohegan Sun. Saturday April, 8th 8:00pm

At Sun Whiskey Union attendees can listen to live music by Jason Ingriselli and The Miles North , taste topflight whiskey, scotch, bourbon and rye, and sample unique craft cocktails. Sun Whiskey Union will feature various distilleries like Beam Suntory and Penelope Bourbon with experts on hand to answer a variety of questions on their style of whiskey and other libations! Delicious food by Bear’s Smokehouse and delectable treats by NoRA Cupcake Company also join the mix at the annual Sun Whiskey Union at Mohegan Sun!

Tickets are $70 and on sale now through ticketmaster.com and the Mohegan Sun Box Office. Prices are subject to increase the day of the event. A portion of ticket proceeds will go to support the United Way of Southeastern Connecticut.

Guests must be 21 years of age of older to attend Sun Whiskey Union. Valid ID and ticket are required upon entry.

To learn more about Sun Whiskey Union, including information about our special Sun Whiskey Union hotel package, please visit mohegansun.com.

The post Sun Whiskey Union Returns to Mohegan Sun, April 8th appeared first on Chilled Magazine.

Source: Mixology News

Throughout her twenty years in the hospitality industry, Kristan Arnold has worked every restaurant position. However, it wasn’t until she became a bartender that she could truly say she felt at home. Once she stepped behind the bar and started to whip up drinks, it instantly became clear to her that the craft was not only her passion, but also her destiny.

To this day, she constantly seeks out more knowledge in order to constantly sharpen her skillset. Arnold currently works at the Elgin Public House in Elgin, Illinois, an establishment with a caring staff whose top priority is to collectively create a fun experience for guests.

Chilled had the chance to catch up with her, and learn more about her place of work, what ingredients and techniques she prefers to use, and what inspires her liquid creations.

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

I am currently at the Elgin Public House in Elgin, IL. This place is great, we have such an amazing atmosphere. Every staff member works together and makes every moment a fun experience. We have an amazing menu, and some of the best guests I have ever had the pleasure of meeting. Our owners are by far the most caring people and just amazing to work with. A lot of these attributes are hard to find, especially all at the same location.

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

Honestly every other bartender that I have ever met. We all have different techniques and experiences, and I love learning from each one. As I am mainly self-taught and was more so just thrown behind the bar one Friday night, I have taken advice from anyone that wants to give it.

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

You’re going to make mistakes and not everything you throw together is going to taste good. Start with the basics and get creative after you have a good foundation.

What is your favorite ingredient right now and why?

I love working with any fresh herbs, mint, and rosemary mostly. I am starting to love making smoked cocktails, it heightens the simplest of cocktails. Also, always Whiskey!

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

A lot of my inspiration really does just hit me at any moment, mostly during fun conversation’s. Someone will say a random name for something and bam, I have to make a cocktail that suites that name. Some trial and error, but I usually have a pretty good knack for recipes.

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

Some will argue this, but shake your Vodka Martinis, and make them cloudy. I have had the most compliments about how great my Vodka Martinis are.

Where do you see the bartending/cocktail culture headed?

I see a bright future for craft cocktails. There are so many techniques and new ideas. We just have to have the guts and know how to try.

Smoked Cherry Bourbon Smash

Ingredients:

• 1 3/4 oz Knob Creek Bourbon
• 3 smoked luxardo cherries
• 7 mint leaves
• 1/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 2 squirts cherry bitters
• Cherry wood chips

Preparation: Muddle Mint (slapped rolled and torn), smoked cherries, fresh lemon juice, simple syrup, and bitters. Add small, cubed ice and then bourbon. I use a smoking block on the top of the glass to smoke my cocktail for at least 90 seconds.

The post Chilled 100 Bartender Kristan Arnold on What Inspires her Liquid Creations appeared first on Chilled Magazine.

Source: Mixology News

Throughout her twenty years in the hospitality industry, Kristen Arnold has worked every restaurant position. However, it wasn’t until she became a bartender that she could truly say she felt at home. Once she stepped behind the bar and started to whip up drinks, it instantly became clear to her that the craft was not only her passion, but also her destiny.

To this day, she constantly seeks out more knowledge in order to constantly sharpen her skillset. Arnold currently works at the Elgin Public House in Elgin, Illinois, an establishment with a caring staff whose top priority is to collectively create a fun experience for guests.

Chilled had the chance to catch up with her, and learn more about her place of work, what ingredients and techniques she prefers to use, and what inspires her liquid creations.

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

I am currently at the Elgin Public House in Elgin IL. This place is great, we have such an amazing atmosphere. Every staff member works together and makes every moment a fun experience. We have an amazing menu, and some of the best guests I have ever had the pleasure of meeting. Our owners are by far the most caring people and just amazing to work with. A lot of these attributes are hard to find, especially all at the same location.

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

Honestly every other bartender that I have ever met. We all have different techniques and experiences, and I love learning from each one. As I am mainly self-taught and was more so just thrown behind the bar one Friday night, I have taken advice from anyone that wants to give it.

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

You’re going to make mistakes and not everything you throw together is going to taste good. Start with the basics and get creative after you have a good foundation.

What is your favorite ingredient right now and why?

I love working with any fresh herbs, mint, and rosemary mostly. I am starting to love making smoked cocktails, it heightens the simplest of cocktails. Also, Always Whiskey!

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

A lot of my inspiration really does just hit me at any moment, mostly during fun conversation’s. Someone will say a random name for something and bam, I have to make a cocktail that suites that name. Some trial and error, but I usually have a pretty good knack for recipes.

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

Some will argue this, but shake your Vodka Martinis, and make them cloudy. I have had the most compliments about how great my Vodka Martinis are.

Where do you see the bartending/cocktail culture headed?

I see a bright future for craft cocktails. There are so many techniques and new ideas. We just have to have the guts and know how to try.

Smoked Cherry Bourbon Smash

Ingredients:

• 1 3/4 oz Knob Creek Bourbon
• 3 smoked luxardo cherries
• 7 mint leaves
• 1/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 2 squirts cherry bitters
• Cherry wood chips

Preparation: Muddle Mint (slapped rolled and torn), smoked cherries, fresh lemon juice, simple syrup, and bitters. Add small, cubed ice and then bourbon. I use a smoking block on the top of the glass to smoke my cocktail for at least 90 seconds.

The post Chilled 100 Bartender Kristen Arnold on What Inspires her Liquid Creations appeared first on Chilled Magazine.

Source: Mixology News