Our Whiskies Around the World Series highlights our favorite whisk(e)y bottles worldwide. We travel from America to Australia in search of the best brown spirits and beyond.

This week on our tour of Whiskies Around the World we’re headed to Scotland to check out the latest and greatest drams coming out of Whisky Motherland this year.

Caisteal Chamuis Blended Malt

Caisteal Chamuis Blended Malt is a characterful whisky, blended from a careful selection of fine single malts—all distilled on the islands of Scotland (Islay, Orkney, and Skye)—first aged in refill and first-fill American Oak Hogshead, then re-casked in fresh 200-liter bourbon barrels for added depth and a mellow oak-spice finish. This second period of maturation adds further layers of scented smoky oak to the original medicinal peaty aromas and a touch of sweetness with heightened vanilla overtones on the palate.

Like other Mossburn’s whiskies, Caisteal Chamuis Blended Malt is bottled without artificial coloring or chill filtration. The bottle label displays a moody illustration of the ruined castle and surrounding landscape that was specially commissioned from an artist on an adjacent island. It conveys the mystical atmosphere of a place steeped in legend and myth—that is Caisteal Chamuis.

Speyburn Whisky

Speyburn Distillery produced its first drop of whisky in the stunning Speyside region of Scotland in 1897. The liquid came to life through the extensive efforts of founder John Hopkins and his devoted team. They all worked relentlessly through frigid winter days and nights with one goal—to fill their very first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Their grueling battle against adversity paid off on Christmas day when they finally sealed the first cask of Speyburn Whisky.

Over a century later, Speyburn continues using many of the same techniques and practices used back when it all started. The distillery embodies the generations of commitment, experience, and tradition that go into producing award-winning single malt scotch whisky. To celebrate its milestone anniversary, the distillery has created a series of 1890s-inspired cocktails to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose, and a Holland House, each nodding to the heyday in which the distillery was born, while showcasing Speyburn’s wonderful expressions.

Dewar’s 12-Year-Old

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 and making for an incredible 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 age up to 40 rare grains and malts separately, and the second, all blended and then aged in first fill American bourbon casks. The relaunch of the 12-Year-Old blend continues a legacy of tradition and innovation stretching into a third century.

To accompany the blend’s relaunch, Dewar’s has reimagined the bottle and labeling. The whisky is presented in a new, premium clear glass bottle with a modified base, branding, and enclosure. The label emphasizes the double aging process and offers tasting notes that make the whisky more accessible. Overall, the streamlined look serves to modernize a heritage brand while remaining true to authenticity. The signature of Master Distiller Stephanie Macleod adds a nice, personalized touch.

The post Whiskies Around the World Series: 5 Must Try Scottish Whiskies appeared first on Chilled Magazine.

Source: Mixology News

Toast life with an easy and delicious cranberry cocktail from SAVI Cucina + Wine Bar, in Charleston, SC!

Cranberry Fizz

Ingredients:

• 1 1/2 oz Malfy Gin Con Limone
• 1 oz orange juice
• 1 tbsp cranberry compote
• 4 oz soda
• Fresh cranberries, dried orange slice and sprig of rosemary (for garnish)

Preparation: In a cocktail shaker, combine gin, orange juice and cranberry compote, shake well and strain into glass over ice. Top with soda. Garnish with dried orange slice, fresh cranberries, and a sprig of fresh rosemary.

The post Cranberry Fizz appeared first on Chilled Magazine.

Source: Mixology News

February is National Grapefruit Month! In celebration of this healthy fruit, our Drink in History features the Paloma, a classic grapefruit cocktail made with grapefruit soda and tequila.

When people think of a classic tequila cocktail, usually a margarita comes to mind. For tequila connoisseurs, however, a Paloma might be their first thought. While many believe the Margarita is the number one drink in Mexico, they are wrong. The favorite drink in Mexico is La Paloma, a cocktail consisting of tequila, grapefruit-flavored soda, and lime juice.

It’s not exactly known where and when the Paloma was created. Some believe Don Javier Delgado Corona, owner of La Capilla bar, was the first to mix together the simple ingredients. This theory is because of his other cocktail discovery—the Batanga.

What is known is how it became popular in the U.S. Bartender Evan Harrison introduced the cocktail in his pamphlet, “Popular Cocktails of the Rio Grande.” This pamphlet refers to a part of Texas where grapefruits are mass-produced. In 1929 in the Rio Grande Valley, citrus grower A.E. Henninger noticed his pink grapefruits having a red blush shade. It was then that the Ruby Red Grapefruit was discovered, making it the first citrus patent granted in the U.S. This discovery has led to many in Texas gravitating toward the grapefruit-based cocktail rather than the Margarita.

Traditionally in Mexico, the grapefruit-flavored soda of choice is Jarritos, although any brand can work. The combination of tart lime juice with a bright and sweet grapefruit soda makes the perfect match for herbaceous tequila. Blanco is the preferred choice when it comes to tequilas however, a reposado can also work in this cocktail.

Through the years, bartenders have opted for fresh juice in cocktail creation. The Paloma works great with fresh grapefruit juice instead of a flavored soda. In this case, add some sparkling water to give the cocktail a bubbly mouthfeel. And try adding some agave syrup to give the cocktail the perfect amount of sweetness.

The best part about a Paloma is how easy it is to make. Check out the easiest recipe below.

Paloma

Ingredients:

• 2 oz. Tequila
• 1/2 oz. Lime Juice
• Grapefruit-Flavored Soda

Preparation: Add the tequila and freshly-squeezed lime juice to a glass filled with ice and rimmed with salt. Top the drink with a grapefruit-flavored soda. Garnish with a lime wedge.

The post The Paloma appeared first on Chilled Magazine.

Source: Mixology News

As a volleyball player and coach for many years, Nohelani Ader found that playing a sport doesn’t pay well, so she would serve cocktails on the side at a sand volleyball bar. “One year one of my athlete’s parent asked what I did on the side. I told him I was a server. He asked if I wanted to learn how to bartend, because he was the GM of a popular biker bar,” she recalls. “I accepted and haven’t looked back. In 2017 I moved back home to Hawaii and realized I wanted to become better at craft cocktails.” We asked Nohelani to tell us more.

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

I bartend at Teddy Roe which is a speakeasy themed cocktail bar. We are a reservation-based location within a Rome themed restaurant, behind a small bakery.

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

I give the USBG Hawaii chapter a lot of credit to my success, but my main mentor who saw me, pushed me, and continues to check up on me is Ben Flores from Oahu, Hawaii.
 

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

All palates are correct! Everyone’s palates are forever changing and what you taste, and smell is right. Never allow someone to dim your light because you’re starting. Learn to understand your own learning curve of tasting and keep going!
 

What is your favorite ingredient right now and why?

Lychee, because I am a tropical woman.

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

I first understand the base spirit (if it’s a competition), taste and research the history/background. Then I want to figure out the theme of which I’m going for (or the theme chosen for a competition.) If there’s a certain vibe or theme I’m focused on, I’ll go from there. Moving forward I love to refer to the flavor bible to see other options of flavor profiles that combines well.
 

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

How I’ve learned to understand my palate better is learning how to smell! Weird I know. While I’m building a cocktail with each single ingredient, I take a nice smell into the shaker or tin. You can firsthand smell what is mixing from the start before diluting. This allows me to not over dilute if something is missing. Basically, smell test it before shaking with ice!
 

Where do you see the bartending/cocktail culture headed?

I see a lot more themed pop-up bars coming around and more RTD cocktails! Maybe even more gastronomy styled bars!

Cruise Down Kaimuki

Ingredients:

• 1 1/2 oz Coconut oil washed Bombay Sapphire*
• 1 oz Citric acid powder adjusted aloe juice
• 1/4 oz Lihing-Mui infused Cocchi Americano**
• 1/4 oz Mango skin oleo***
• 5 drops cherry blossom Shoyu

Preparation: Add all ingredients to a tin and throw for light dilution. Add drops of cherry blossom Shoyu.

*Coconut oil washed Bombay Sapphire: Use unfiltered coconut oil, as it is easy to melt and infuse with the Bombay. Mix well for 2-3 hours and place in the freezer for 24 hours. Remove solid oil chunks from Bombay.

**Lihing-Mui infused Cocchi Americano: Place 1 seed to 6oz of Cocchi. Allow to infuse for 2 hours. Shake well.

***Mango skin oleo: Chop only mango skins into tiny pieces. Place white sugar over top and allow sugar to pull out the remaining juices from the skins naturally. In about 24 hours, fine strain the oleo from the solids.

The post Chilled 100 Bartender Nohelani Ader on Learning Your Tasting Curve appeared first on Chilled Magazine.

Source: Mixology News

Known for his charisma and signature Mediterranean cuisine, Todd English is one of the most decorated chefs in the world. His culinary journey began when he first entered the professional kitchen at age fifteen. Five years later, he went on to attend the Culinary Institute of America, later graduating in 1982 with honors.

He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at several well-established locations.

The move to Italy was a key point in Todd’s life. It gave him the ability to draw from his Italian heritage and ultimately develop a one-of-a-kind style and approach to cooking. Since then, he has amassed an incredible number of accolades. Not only has he received countless awards for his cooking skills, but he also established one of the best-known restaurant brands in the nation, published critically acclaimed cookbooks, and produced his own TV show for PBS.

The series was called Food Trip with Todd English and it debuted in 2007. In the show Todd can be seen exploring the globe, seeking out new local flavors and techniques. It earned him two James Beard Awards as well as an Emmy nomination.

English has also starred in the national public television series, Cooking Under Fire and The Food Network’s Opening Soon, and is a frequent guest on such shows as Top Chef, Iron Chef, The Today Show, Martha Stewart Living, Good Morning America, CBS This Morning, Extra, Live with Kelly, Jimmy Kimmel Live among others.

Chilled had the pleasure of chatting with the legendary Chef about his favorite drink and places to dine.

Tell us about the projects you are working on.

Right now, we’re working on opening The Pepper Club in Miami. I’m also working on a Greek restaurant, my own steakhouse. I’m also very interested in tapping into the Asian market.

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

Sleep and think. The truth is, I don’t really know how to rest. I’ve been in this industry for years, and you’d think I’d learn to relax more. But with my experiences, learning about the world, tastes, flavors, and other cultures; I’d say I’m more hungry than tired.

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

I definitely love Japanese food, so anywhere I could get a good bottle of sake. I also travel a lot, and I like to taste different dishes. When in Tokyo, for instance, I’d find street vendors and just try anything. Taco trucks always call to me, and you can never go wrong with a slice of really good pizza. I also love dining at Casa Cipriani in New York and Delilah in Las Vegas.

What types of dishes do you typically order?

When I’m at a Japanese restaurant, I always go for an amazing cut of ootoro sushi.

Any favorite bars?

The Pepper Club is very close to my heart. It’s named after my dog, Pepper, and it’s located in my namesake hotel, The English Hotel in Las Vegas.

What drinks do you order when out? Favorite drinks?

Sake or a dry Martini.

Do you prepare drinks at home?

Not as much. I like to keep it simple when I’m at home. I usually just have a bottle of sake or red wine. I pop them open and drink. Easy.

Have you ever been a bartender?

Yes, but only in my own home. Does that count?

The post Chillin With Todd English appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky Distillery and Yee-Haw Brewing Co. have teamed up with the Second Harvest Food Bank of Middle Tennessee for the charity’s annual ‘Spread the Love’ campaign. Through the month of February, a portion of proceeds from Ole Smoky Peanut Butter Whiskey and Yee-Haw Peanut Butter Stout will be donated to Second Harvest.

“Ole Smoky is dedicated to ongoing charitable efforts and supporting many organizations with our shared values and the mission to give back to the Tennessee community.” says Robert Hall, CEO, Ole Smoky Distillery.

“We’re excited to continue partnering with Second Harvest Food Bank and hope fans will help support their mission by purchasing these two delicious peanut butter products.”

“Yee-Haw Brewing is a proud supporter of Second Harvest and committed to spreading the love in the communities we serve,” adds Jennifer Podhajsky, CEO of Yee-Haw Brewing Co. “We’re excited to once again partner with the Spread the Love campaign to raise funds for such a worthy cause.”

Second Harvest’s mission is to provide food to people facing hunger and work to advance hunger solutions in Middle Tennessee. The charity’s ‘Spread the Love’ campaign aims to help raise awareness, encouraging people to donate jars of peanut butter and purchase products from participating partners.

“Second Harvest is asking all of our friends to help us this month by donating peanut butter or other spreadable foods,” shares Valerie Reta, Manager of Community Partnerships at Second Harvest Food Bank of Middle Tennessee. “We are thankful for partners like Ole Smoky and Yee-Haw Brewing committing to do their part in the fight against hunger. With their donations, they will be fundamental in helping Second Harvest provide food to the one in eight people who are food insecure in Middle and West Tennessee.”

The post Ole Smoky Distillery and Yee-Haw Brewing Co. Team Up with Second Harvest Food Bank appeared first on Chilled Magazine.

Source: Mixology News

Everyone these days uses social media, including bartenders who can use it to promote themselves and the places they work. Creating good, consistent content and engaging with the audience is the easiest way to reach a global audience and may even help you move forward in your career.

“As a bartender, you are your own brand,” explained Natalie Migliarini, founder of Beautiful Booze. “And if you want to become a brand ambassador, you have to be at least half famous on social media,” she explained.
Migliarini and James Stevenson of Little Lane Media are social media and content development specialists who spoke at the Chilled 100 Elevate event to offer information and advice to bartenders hoping to enhance their social media efforts. While the seminar mainly focused on Instagram accounts, the presenters also answered questions from the audience about other platforms and the headaches of constant algorithm changes.

“Algorithms change every day, so just do the best you can,” said Stevenson. “Post on a consistent basis and make sure you have some type of social media presence; being out there is always more beneficial than not.”

Beautiful Booze launched in 2013 as a resource for the cocktail professional, enthusiast, and home bartender with a website and social media network dedicated to unique recipe development and photography. One of the most popular resources for home cocktail enthusiasts and professional bartenders alike, most of its growth has come from Instagram.

Calling social media “the highlights reel of your life,” Migliarini says that users should create a social media profile using all the real estate that a platform provides.

This includes:

• Having the primary SEO details in place within the limited characters allowed
• A bio that includes details such as your primary location, job title, email address and anything else relevant
• Having the most important details in your Instagram name, which makes it more searchable
• Always having the company website or relevant link in your profile for easy follower access

The presenters also suggested setting up a professional account vs. a personal account and activating two-factor authentication. “Too many people can steal your page and Instagram doesn’t care,” says Stevenson.
One of the more surprising things that the seminar showed is that the number of followers no long matters as much as comments and saves. “Someone liking your photos does not necessarily convert to engagement,” said Migliarini. “It’s more valuable to have an engaged community that will contribute to your brand/business/growth.”

To do this, she suggested creating content that has value to your audience and engaging with them digitally, not just in the bar. Doing this creates a sense of community and they are more likely to come to the bar and engage with you on that level, resulting in better tips and sales, and an increased audience.

The pair also suggests posting at least five times a week following an 80/20 strategy; 80 percent of your content should be fun and engaging to attract and retain followers, with 20 percent being more sales-oriented, such as advertising happy hours or specials.

“Put the social back into social media,” said Migliarini. “Find what works for you and use it to grow.”

The post What Chilled 100 Bartender Learned from the Social Media Seminar with Beautiful Booze at this Year’s Elevate 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.

During the month of February, people all over celebrate love. It’s that time of year when more and more people are dining out, grabbing drinks, and making nights at home feel special with fancy cocktails. Our five cocktails for February make a great addition to any cocktail menu.

Make the most of this cold and dark month by trying out new cocktail recipes. Take a few nights a week to brush up on your drink-making skills to test out one of these essential cocktails for February.

Here are five cocktails you should be drinking this month.

Sakura Bubbles

For National Bubble Gum Day (2/3), let Sakura Bubbles be the star of the show. This bubble gum pink cocktail requires a handful of ingredients and uses simple techniques. The bubbly cocktail has notes of lime to perfectly balance the floral vibes from the cherry blossom syrup.

Beast Mode Mule

For one of the biggest party days of the year, you’ll want to add this cocktail to the menu. Super Bowl Sunday brings in all the football lovers ready to enjoy a cocktail while rooting for their team. The Beast Mode Mule takes a classic cocktail and gives it a twist by adding a melon liqueur.

Sweetheart Sorbet Sour

The day of love (2/14) will bring couples ready to enjoy a romantic evening with their partner. To end the night, offer up the Sweetheart Sorbet Sour cocktail. This dessert cocktail has a cherry vanilla sorbet mixed with a pomegranate liqueur. Not only does it look beautiful for the occasion, but it will be the perfect treat to end the night.

Mint Chocolate Skrew

On February 19, sip on a Mint Chocolate Skrew to celebrate National Mint Chocolate Day. Another great option to add to a dessert cocktail list, the peanut butter whiskey brings this sweet treat to the next level.

Yuzu Margarita

With tequila being on the rise, National Margarita Day (2/22) offers the opportunity to take a classic and make it something special. The Yuzu Margarita is a great option for those who want to test different flavors. The notes of ginger, yuzu, and peach are balanced by the spicy salt rim—it’s not too spicy or too sweet.

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

Source: Mixology News