Chilled 100 Member Brittany Kellum began working in the industry during college. “I began at one of our restaurant group’s original locations, Dressler’s, and proceeded to grow over time into a bartending role at a new concept we were opening (Dogwood),” she recalls. A few years and a lot of learning later, she was asked to lead the bar program at the next concept the group opened, Fin & Fino. “I loved being a part of starting something brand new and bringing a fresh and different take on something done all over the world, food, and beverage. Now here I am four years later, still excited and challenged with new menus, new trends, and an ever-evolving library of cocktails,” she shares. We ask Brittany to tell us more.

What makes Fin & Fino unique? Distinctive drinks, décor, a certain vibe?

Fin & Fino has a very fresh, beachy, and bright vibe. The decor and feel is always flowing with waves, oyster shells and a mix of light and dark blues. With that, our drinks hope to hit every end of the spectrum from fun tiki to austere sherry and everything in between. I like to think we have something to offer everyone, from your cocktail enthusiast to someone who is just beginning to explore cocktails. One thing that makes us unique is our “Call of the Clam” cocktail where we ask the guest’s preferred tastes or spirit, and just go from there. We also have a section of our menu called “Waiting for Magic,” which includes one cocktail from each of our cocktail menus over the years with no description/recipe. The guest orders and is surprised–it’s fun for us and them.

Who has been most influential in your development as a bartender? A mentor, a parent, a fellow bartender, and why?

I work with an amazing group of people who inspire me every day. Their passion for the hospitality industry and creativity is a constant driving force behind our program. We call ourselves the “Clams” and are constantly creating special cocktails for our guests when they order “The Call of The Clam.” Being able to create a cocktail on the spot, given the guest’s specific taste profile, gives us freedom every day to mix, match and taste new and inventive cocktails. A lot of those cocktails end up going on our menu eventually!

What inspires the drinks on the menu?

Inspiration comes from anywhere and everywhere–cooking, cocktail books, travel, research, and people I work with. We also find inspiration in themes for each of our new cocktail menus. Our current menu theme is ‘Happy Accidents Roadtrip’, with cocktail names such as “A little buzzed”, “Pork Rinds and Peyote” and “Drunk Karaoke in a Shania Twain wig.” We even created a mad lib on the menu, using our crazy cocktail names, that our bar guests can fill out while they are sitting here.

What does it take to run a successful bar program nowadays?

Number 1 and always number 1 is surrounding yourself with people who have the same love and respect for the industry. We are always trying to deliver something that is exciting and special to the guest but also tastes good. While it’s interesting to use crazy ingredients, sometimes keeping true to the classics with a slight twist is where you end up finding your greatest creation.

Any advice for bartenders—what are some trends happening now in the industry that are important to know?
No cocktail is a bad cocktail. Test, try and encourage. Just because you may not like a cocktail doesn’t mean it isn’t someone’s newfound love.

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

Three ingredient cocktails are always a good start! Take a Negroni for example: 1 oz gin, 1 oz sweet vermouth, 1 oz Campari/Aperol. From there you can swap out ingredients and get other cocktails; bourbon instead of gin will make a Boulevardier. Swap out the sweet vermouth for blanc vermouth and you will have a take on a white negroni!

What is your favorite ingredient right now and why?

Vermouth and amaros have always been a favorite for me! There are so many amazing options out there that exchanging one vermouth for another can completely change the identity of a cocktail.

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

It usually begins with something I read somewhere or a final idea or taste I’m trying to achieve and go from there. And lots of trial and error. I also lean on the clams a lot. They are all so creative and have a unique approach and thought to every idea on the table.

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

Not specifically a special technique, but an ingredient I put in absolutely every drink is a pinch of pink salt. I find that it plays a big part in balancing out sugar and acid and makes citrus taste brighter.

Where do you see the bartending/cocktail culture headed?

We have such a great cocktail culture in Charlotte and it’s only getting better. If we keep supporting each other and creating diverse programs that all can enjoy, I think we are headed in the right direction.

The post Chilled 100 Bartender Brittany Kellum Shares the Key Ingredient in Her Cocktails appeared first on Chilled Magazine.

Source: Mixology News

CHILLED 100 bartenders were treated to sips of the divinely delicious Chinola Passion Fruit Liqueur while learning about the sustainability behind the brand from Chair and co-founder Andrew Merinoff in Louisville, Kentucky at the inaugural ELEVATE event. Sharing the story behind the brand, Andrew emphasized the importance of sustainability – not just from the vantage point of developing the liqueur, but also for residents of the community where Chinola produces the brand.

Chinola is a creative collaboration of beverage and spirits industry professionals and a multi-generational master blender. The founders’ dream of creating an old-world style liqueur from fresh fruit – a dream that came to life in the Dominican Republic. In 2013, they discovered the magical taste of the Dominican passion fruit known locally as Chinola. The fruit’s unique tartness balances perfectly with a natural sweetness and tropical essence ideal for creating fabulous cocktails.

Inspired by their discovery, the team solidified their ultimate goal of crafting an authentic liqueur with the fresh aromatic fragrance and taste profile of raw passion fruit. They chose to name the liqueur for the fruit that brought their dream to life.

The team spent three years with a botanist to develop the right varietals with for the ideal taste and aromatic profile. Staying close to the fruit’s origin, Chinola chose Valle De Chinola, an estate-planned passion fruit farm in Samana on the north coast of the Dominican Republic. The company supports the local community by sharing knowledge and training resources while creating jobs. By living within nature and practicing organic and sustainable agricultural practices, environmental sustainability is accomplished. Further sustainability efforts include using local resources for construction materials, soil preparation and organic nutrients. Their commitment to sustainability is evident in the practice of organic and sustainable agricultural.

Andrew also explained the company’s adaptation of a 2,000-year-old practice known as Biochar. This production converts agricultural waste into a soil enhancer that can hold carbon, boost food security, and discourage deforestation. The process creates a fine-grained, highly porous charcoal that helps soils retain nutrients and water. “We are committed to helping the environment by compensating for 100% of our CO2 emissions for a neutral carbon footprint,” said Andrew.

CHILLED 100 bartenders in attendance shared their experiences incorporating the Chinola Passion Fruit Liqueur into the cocktails they create for their bars. It’s clear the brand is growing in popularity across the country.

As attendees sipped the delicious spirit, Andrew shared a few cocktail ideas and recipes including a Chinola Daiquiri – a mix of rum, lime juice, simple syrup and Chinola Passion Fruit. He also revealed the recipe for Passionstar Martini – also known as Pornstar. Comprised of Chinola, vanilla vodka, lime juice, simple syrup shaken with ice, double strained into a chilled martini glass and garnished with a shot of champagne or cava on the side, it’s the brand’s most popular cocktail globally and the United Kingdom’s favorite cocktail of the 21st century. Cheers to sustainability and delicious cocktail passion – or porn!

The post What Chilled 100 Bartenders Learned from Chinola: A Passion for Sustainability at this Year’s Elevate appeared first on Chilled Magazine.

Source: Mixology News

Family-owned Bacardi Limited is celebrating its 161st anniversary with a gift to the planet and its people. The world’s largest privately held spirits company will plant one tree for every employee to support biodiversity, help local communities, and capture a combined 2.5M kg of CO2 during the trees’ lifetime.

“As a family-owned company, doing the right thing is in our DNA, and all of us at Bacardi share that passion for taking care of the environment,” says Bacardi Limited CEO Mahesh Madhavan. “By creating our very own Bacardi forests, we can all take pride in having our own positive impact and being part of our company’s legacy for the next 161 years and beyond.” The trees will be planted in India, Nepal, Indonesia, Ecuador, and Madagascar, with 11 different species carefully selected to maximize the benefits to each location and community.

Bacardi CEO Mahesh Madhavan and Chief Supply Chain Officer Dave Ingram plant a cedar sapling in Bermuda – part of the company’s initiative to plant a tree for each of its employees to celebrate 161st anniversary

To mark the 161st anniversary, Bacardi will also plant 161 coconut trees in Puerto Rico, home to the world’s largest premium rum distillery where BACARDÍ rum is produced. The trees will help regenerate and protect a beach located near the BACARDÍ rum distillery, an area that has suffered significant hurricane damage in recent years.

“We care deeply about the farmers who grow our beautiful ingredients and take great pride in the strong relationships we’ve spent decades building with these communities,” says Dave Ingram, Chief Supply Chain Officer, Bacardi Limited. “Planting these trees on their doorsteps is another way of giving back as we invest in their future and in protecting the environment for generations to come.”

The initiative forms part of the continued drive from Bacardi to be the most responsible global spirits company in the world. Through its extensive Environmental, Social & Governance (ESG) program, Good Spirited, the company takes bold action to restore communities, revitalize natural ecosystems, and revolutionize the way it does business.

The post Bacardi Plants a Tree for Every Employee to Celebrate 161st Anniversary appeared first on Chilled Magazine.

Source: Mixology News

Already producers of the world’s most awarded blended scotch, Dewar’s has taken the category to the next level with the debut of its 12-Year-Old whisky aged in American oak bourbon barrels. This unique aging process brings uncommon depth and smoothness to Dewar’s signature blend, adding complexity to your favorite whisky cocktails while also making for a great sipping option.

Did you know that all Dewar’s whiskies share one thing in common? For the past 125 years, they have all been double aged. This maturation process is unique to Dewar’s, having been perfected by the company’s first Master Blender, AJ Cameron, in 1897. The newly reimagined 12-year-old blend builds on this tradition of two stage aging, the first where they age up to 40 rare grains and malts separately, and the second where these are all blended together and then aged in first fill American bourbon casks.

Master Blender Stephanie Macleod. Recently awarded “Master Blender of the Year” for the fourth time by the International Whisky Competition, Macleod created this reimagined Dewar’s blend to bring blended Scotch whisky to a new generation looking for a more complex spirit. Working off Dewar’s signature house style rich in florals and honey with just a hint of smoke, the addition of ex-bourbon casks allows for a richer mouthfeel as well as notes of vanilla, dried apricot and more.

Check out what some of today’s top bartenders are doing with Dewar’s newly imagined 12-Year-Old Scotch Whiskey.

Afternoon Waltz

Created by Tsunetaka Imada

Ingredients:

• 1 ½ parts Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky*
• 3 parts Strawberry Apple Water**
• ½ part maple syrup
• .33 part lemon juice
• Ginger ale

Glass: Highball

Garnish: Dehydrated apple and cinnamon powder

Preparation: Add all ingredients, except the ginger ale, to a shaker and fill with ice. Shake, and strain into a Highball glass filled with fresh ice. Top with ginger ale and garnish with a piece of dehydrated apple and a dusting of cinnamon powder. *Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky: Combine 60ml of walnut oil and 750ml of Dewar’s 12-Year-Old Scotch Whisky in a container. Allow the mixture to sit for 30 minutes at room temperature. Then freeze the container for one day and strain through a paper towel into a clean bottle. **Strawberry Apple Water: Add 400g Strawberry, 500g Apple, 2.25g of Pectinex Ultra SP-L. Preparation: Add all of the ingredients to a blender and blend for a minute. Let the concoction sit for 30-45 minutes and strain through a paper towel into a clean bottle.

White Winter 

Contributed by Mauricio Santana

Ingredients:

• 2 parts Dewar’s 12-Year-Old Scotch Whisky
• ¼ part bitter herbal liqueur
• ¼ part Caribbean pineapple liqueur
• ¾ part white vermouth
•  1 dash Angostura bitters

Preparation : Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with a large ice cube. Garnish with a lemon twist.

Argyle Affair  

Created by Joaquín Simó

Ingredients:

• 2 parts Dewar’s 12-Year-Old Scotch Whisky
• 1 part Chai Tea-infused Sweet Vermouth*
• 1 tsp pear brandy
• 1 dash Angostura bitters

Preparation  Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. *Chai Tea-infused Sweet Vermouth: Add 20 grams of chai tea to a 750mL bottle of sweet vermouth. Steep at room temperature for 90 minutes and then strain into a clean bottle.

Sweater Weather  

Created by Jeffrey Morgenthaler 

Ingredients:

• 1 ½ parts Dewar’s 12-Year-Old Scotch Whisky
• 1 ½ parts fresh apple juice
• ½ part Amaro
• 1 tsp Allspice dram

Preparation: Add all the ingredients to a shaker and fill with ice. Shake, and strain into an Old-Fashioned glass filled with fresh ice. Garnish with an orange twist.

The post 4 Must Mix Cocktails Created by Top Bartenders Using 12-Year-Old Dewar’s Scotch appeared first on Chilled Magazine.

Source: Mixology News

Marussia Beverages USA announces Spike McClure will assume the role of U.S. Scotch Ambassador.  Spike, a long-time Brooklyn resident, will focus his activities in the northeast and mid-Atlantic regions and will share his knowledge about scotch and the Torabhaig, Mossburn and Caisteal Chamuis Brands.

Since 2011, Spike has been a lifetime inductee into the ‘Keepers of the Quaich’, the exclusive, international society that recognizes people in the spirit industry who have shown an outstanding commitment and demonstrated great success promoting the Scotch Whisky industry  “I am thrilled to work with all of the Scotch Whiskey brands in the Marussia portfolio and share my passion with both the on and off premise trade.  I am air bhioran (excited in Gaelic) because my granny came from the Isle of Skye. It can’t get any more personal than that,” says McClure.

Spike brings vast and meaningful experience as a Whisk(e)y Ambassador/Advocate, having previously held positions at both the distributor level (Empire) and agency level (US Concepts/MKTG) representing Diageo’s portfolio of whiskies for over 15 years.

“The entire team at Marussia Beverages is excited to welcome someone with Spike’s experience and long track record of success to the family.  We have a new and fast-growing portfolio within Scotch, led by Torabhaig, that will benefit greatly from the trade and consumer experiences he will build introducing the world to the liquids our talented, hard-working team on the Isle of Skye have created,” shares John Horn, CEO Marussia Beverages USA.

The post Marussia Beverages USA appoints Spike McClure as Scotch Ambassador appeared first on Chilled Magazine.

Source: Mixology News

Did you know that you taste with your nose? In fact, all five senses can play a major role in a customer’s enjoyment of a cocktail, which is why it’s so important that bartenders understand how to perfect their cocktail craft through the use of sight, sound, smell, touch and taste.

The Grey Goose Sensory Lab seminar, held during Chilled 100 Elevate, gave bartenders an interactive, hands (and nose)-on demonstration of just how important the senses are. The seminar was presented by Jaymee Mandeville, Director of Education, TEAM Enterprises, Susie Stiers, Beverage Developer at Bacardi Martini and Grey Goose Vodka Senior Brand Ambassador Marie Piraino.

Participants started by holding their noses and tasting jelly beans. While everyone agreed that they could taste the sugar, it was difficult to identify the specific flavor until they unplugged their noses and could smell the cherry essence.

The group then put blue dye on their tongues, and placed a small cut-out circle on the surface. Counting the number of bumps, or taste receptors, that were located within the inner circle determined if they were super tasters (a lot of bumps), average tasters or non-tasters.

Not surprisingly, those who were super tasters did better than those who were not in the next task; after mixing water into five separate cups that held a second substance, participants were asked to identify whether each substance was sweet, sour, bitter, salty or savory (umami). Needless to say, some of us non-tasters aren’t going to give up our day jobs anytime soon.

Color also has an effect on taste, and audience members were asked to read a list of words on a screen that were written in different colors to show how the brain correlates color to words. An example of the Stroop Effect, named after the psychologist who discovered it, the experiment shows that people have a tendency to experience difficultly naming a physical color when it is used to spell the name of a different color.

Bartenders then sampled four different liquids to see how the color affected the taste. And while many people (probably unknowingly) based what they tasted on the color of the drink or the smell, only one person correctly identified all four drinks as being the same product—Grey Goose Essences Strawberry and Lemongrass, from its new line of vodkas infused with real fruit and botanical essences that were created during the pandemic.

Not only was the seminar fun and memorable—in part because it took a little while to get that blue color off the tongue—but it provided a lot of intriguing information that can be used by bartenders to enable their customers to have a full sensory experience the next time they try a new cocktail.

The post What Bartenders Learned at Grey Goose Sensory Lab Seminar at this Year’s Chilled 100 Elevate appeared first on Chilled Magazine.

Source: Mixology News

Here are 3 Reasons to Enter the Chilled 100 Spirits Awards Right Now!!

Reason #1—The Early Bird Special Ends Soon

Our Chilled 100 Spirits Awards validate your brand by way of the most important and influential group in the industry—the bartenders. Right now, we are running our EARLY BIRD SPECIAL offering substantial savings for entry.

THE DEADLINE FOR THE EARLY BIRD SPECIAL IS WEDNESDAY FEBRUARY 15TH, 2023.

Reason #2—The Chilled 100 Bartender Seal of Approval

Marketing your spirits as a recipient of the Chilled 100 Bartender Seal of Approval earns you serious bragging rights. Our professional, popular, and influential bartender group choose spirits each year to earn the Chilled 100 Bartender Seal of Approval, which recognizes the spirit as a must have behind the bar with total bartender backing, 100%. Earning a Seal of Approval gets your brand noticed.

Reason #3—Get Noticed with Emblems of Excellence

By entering the Chilled 100 Spirits Awards, your brand is tasted by top bartenders in the field with an opportunity to reach the bartender judges personally. To be sure to stand out from your competition, highlight your brands innovation, diversity, growth, or investment in people and strategic thinking. Telling bartenders what your brand is all about and stands for by competing for our Chilled 100 Emblems of Excellence is valuable in so many ways.

CLICK HERE to enter your brand!

The post 3 Reasons To Enter the Chilled 100 Spirits Awards Right Now appeared first on Chilled Magazine.

Source: Mixology News

Valentine’s Day is the Day of Love, and we have the cocktails to inspire your cupid-filled celebrations. Cheers.

Head Over Heels

Created for Giselle Miami

Ingredients:

• 1 1/2 oz E11EVEN Vodka
• 1/2 oz Lemon Juice
• 1/2 oz Raspberry Lemongrass Syrup (Made with fresh raspberries, lemongrass, sugar, and water)
• Top with Sparkling Rosé

Preparation: Add all ingredients into a shaker with ice. Strain into a Nick & Nora glass, neat. Top with your desired amount of sparkling rosé. Garnish with dehydrated lemon and white baby’s breath flower.

Rose Gulab

Created for Byblos Miami

Ingredients:

• 1 1/2 oz. Ketel One Vodka
• 3/4 oz. Pomegranate Syrup*
• 3/4 oz. Lemon Juice
• Rosewater

Preparation: Add all the ingredients into a shaker. Fill with ice. Shake and strain into a glass. If you’re feeling fancy, garnish drink with 4 to 6 rose petals and a spritz of lemon zest. *At Byblos, they use homemade pomegranate syrup, but feel free to muddle whatever berries are left in your fridge!

Ferrero Rocher

Created by E11EVEN Vodka

Ingredients:

• 1 1/2 oz E11EVEN Vodka
• 1/4 oz Frangelico
• 1/4 oz Creme de Cacao
• 1/4 oz Oloroso Sherry
• 2 dashes of saline solution
• 1 dash of chocolate bitters

Preparation: Combine all ingredients in a mixing glass, add ice and gently stir for 20 seconds. Strain into a Nick and Nora glass without ice. Garnish with lemon oils & Ferrero Rocher chocolate and enjoy!

She Said Yes

Created for Sweet Liberty 

Ingredients:

• 1 oz. Hendrick’s gin
• 1 oz. Tio Pepe fino sherry
• 3/4 oz. Lemon juice
• 3/4 oz. Simple syrup
• 2 Cucumber slices
• 3 Raspberries

Preparation: Muddle cucumber in mixing tin. Add remaining ingredients and shake with ice. Double strain and fill with pellet ice in a double rocks glass. Garnish with mint sprig and cucumber slices.

Aikou

Created for Akira Back – Delray Beach

Ingredients:

• 1 oz. Roku gin
• 1/2 oz. Lemon juice
• 1/2 oz. Simple syrup
• Splash pomegranate purée
• Top with Moët Rosé

Preparation: Combine gin, lemon juice, simple syrup, and pomegranate in mixing tin and shake with ice. Strain into a flute glass and top off with Moët Rosé. Garnish with pomegranate seeds and a clothespin on the rim holding a rose petal.

Watermelon High

Created for Marion Miami

Ingredients:

• 1 1/2 oz Ketel One Oranje Vodka
• 1/2 oz Lychee liqueur
• 1/2 oz Lychee juice
• 1/4 oz Yuzu

Preparation: Combine all ingredients in a shaker tin with ice, shake and strain into a rocks glass with fresh ice. Garnish with a dehydrated lemon slice.

Appassionata

Created by Sofia Design District

Ingredients:

• 1 oz Dill infused Grey Goose one Vodka
• 1/2 oz Aperol
• 1/2 oz Amaro nonino
• 2 oz Passion fruit
• 1/2 oz bergamot
• 3/4 Rose syrup

Preparation: Add all ingredients into a shaker. Fill with ice. Shake and strain into a martini glass.

The post 7 Fun and Flirty Valentine’s Day Cocktail Recipes appeared first on Chilled Magazine.

Source: Mixology News

It’s never too early to start planning the most romantic night of the year—Valentine’s Day. Whether in a relationship or not, it’s a day meant to celebrate love in any form. Even if you despise the holiday, February 14 is the best excuse to visit a romantic bar in New York City.

Restaurants and bars are notorious for recognizing the holiday. They have crafted special deals and packages that *usually* take place all week to encourage consumers to bring their dates in. If you are looking for the perfect place to celebrate in the Big Apple, you’ve stumbled upon the right place.

Get ready to celebrate love with that special someone at one of these seven romantic bars in NYC.

Thyme Bar (Flatiron)

Visit Flatiron’s chic and sophisticated speakeasy this Valentine’s Day—Thyme Bar. The underground hideaway lounge is in a historic pre-war cellar beneath Patisserie Chanson on 23rd street. When it comes to the cocktail’s taste, aroma, and presentation, they offer an experience. The dark-lit bar offers a pre-fixed menu Tuesday-Saturday making it a great place to take your date—leave the decision to the chef and mixologist. The tasting menu (reservation only) consists of five courses, giving you the ultimate cocktail and food pairing experience.

Nothing Really Matters (Midtown)

If you’re into that “old-school meets new-school” vibe, then Nothing Really Matters will be a favorite. The disco ball in the bar makes for a sexy and fun atmosphere. What was previously a dingy Midtown subway station is now a cocktail bar with everything from classic to modern cocktails. The hidden subway bar is located in the downtown-bound 1 train station at 50th Street and Broadway. It has just enough nooks to make your Valentine’s Day extra special and romantic.

Saint Tuesday (Tribeca)

Located in the sub-cellar of Walker Hotel Tribeca, Saint Tuesday is all about the romance vibes. They play live music every evening, inspired by the immigrant influence on music throughout the years. In 1890, the building was a button factory, so with that in mind, the owners wanted the music to celebrate the shifts in New York City during that time. This neighborhood staple has a cocktail program with an emphasis on classic cocktails made with fresh and high-quality ingredients. Look no further if you’re looking for the perfect date night spot.

Panorama Room (Roosevelt Island)

Perfect for those who love a modern feel, Panorama Room offers a breathtaking view. Located in the Graduate Hotel, this rooftop lounge has floor-to-ceiling windows that give a 360-degree view of New York. The extensive list of cocktails pairs perfectly with the raw bar and chic snacks. Take a seat in the plush pink velvet booths and let the view do the talking.

Valerie (Midtown)

This dynamic bar pays homage to Manhattan’s Golden Age and its timeless architecture. The antique lighting offers an amber glow that warms the space, giving off a sexy feel. Using a mix of old and modern decor, Valerie has feminine walls of burlesque dancers and dark florals while incorporating a masculine feel with metal and stone features. This romantic bar says, “Valerie’s love language is cocktails.” They offer over 35 libations, an extensive gin list, and several signature cocktails.

GG Tokyo (NoMad)

The Japanese cocktail bar is known for its lively vibe and elevated twist on refined cocktails. The beverage director and head bartender crafted their bar program to give classic cocktails a Japanese twist. What makes this bar even more romantic is the time and detail that went into the design. From painted murals to brass sculptures, it’s anything but boring. Take your Valentine to GG Tokyo to indulge in fancy sushi rolls from the Michelin star chef and exciting cocktails you won’t find anywhere else.

Chez Zou (Midtown)

The newer cocktail lounge comes from the team at Zou Zou and serves up some sexy cocktails and vibes. It’s a Mediterranean-inspired lounge with lush potted plants, bold prints, and jewel tones. The bar director developed the cocktail menu into six categories: Jarras, stiff drinks, shaken, Coladas, highballs, and bubbles. Chez Zou will be the perfect place for V-Day if you or your partner are into cocktails that defy the ordinary.

The post 7 Romantic Bars for Valentine’s Day appeared first on Chilled Magazine.

Source: Mixology News

The mixologists at Hard Truth Distilling Co. Suggest mixing with Cinnamon Vodka (Hard Truth’s is the bestselling cinnamon vodka in the country) as the perfect cocktail to attract love and admiration.

“Along with Hard Truth Cinnamon Vodka, you’ll need spiced pear liqueur, cranberry juice, orange juice, and a little bit of ginger ale. Want to get fancy? Add a rosemary sprig and maraschino cherry. Now that’s a Cinn-A-Win!” says the Hard Truth team.

Cupid’s Arrow

Ingredients:

• 2 oz. Hard Truth Cinnamon Vodka
• 1 oz. Spiced pear liqueur
• 3 1/2 oz. Cranberry juice cocktail
• 1/2 oz. Orange juice
• Splash of lemon juice
• Ginger ale, to top
• Rosemary sprig and maraschino cherry (for garnish)

Preparation: Add cinnamon vodka, spiced pear liqueur, and juices to an ice-filled bar shaker.
Cover, and shake to chill. Pour shaker contents into a Collins glass, and top with ginger ale.
Place rosemary in drink and float cherry on top to garnish.

The post Cupid’s Arrow appeared first on Chilled Magazine.

Source: Mixology News