May 2023

Chopin Vodka invites bartenders to explore its unique collection of spirits—Chopin Potato, Rye, and Wheat Vodkas—and compose an exceptional cocktail using one of its single-ingredient expressions. These three vodkas have unmistakably different characteristics and distinct flavor profiles, challenging the misconception that “vodka is just vodka.”

To submit a cocktail for consideration, please ENTER HERE. All entries must be submitted by 5/24/2023.

Check out three cocktail entries in the Chopin Cocktail Competition, each one using an expression of either Potato, Rye, or Wheat Vodka.

Apple of My Eye

The inspiration for this cocktail was the apple notes and crispness from the Potato Chopin vodka. In the 90s Appletinis were all the rage and I still get guests who ask for them today. This cocktail is a modern version of that 90s hit.  By utilizing Chopin Potato vodka, apple spirit, wine with a lot of green apple notes, and fresh green apple I was able to make a familiar favorite in the world of culinary cocktails to cater to those who love the Appletini. As my mentor always said, “bartending is only part of the job, and the other half is making customers happy.” So here is a cocktail to be enjoyed by those who loved the Appletini and for those who have yet to try one.

Ingredients:

• 1 1/2 oz Chopin Potato Vodka
• 
1/2 oz Calvados
• 1 Dash Absinthe
• 3/4 oz Green Apple Chardonnay Syrup*
• 1 oz limeless lime acid Solution**
• Expressed Lemon Peel and discard

Preparation: Add all ingredients into stirring class and stir till cold and diluted. Strain into Nick and Norah and express lemon peel over top and garnish with green apple slice that been sitting in ***acid solution to prevent browning.

*Green apple Chardonnay Syrup

Blend equal parts green apple chopped and Chardonnay till apples is completely blended. Put a heavy pinch of citric acid to prevent browning. Strain through fine mesh strainer then coffee filter. Put back into blender and add equal parts white sugar to mixture and blend till sugar is dissolved. Store in container and putt in fridge and use within week.

**Limeless lime
Ingredients 
40 grams by weight citric acid
20 grams by weight malic acid
1 liter Water
Preparation 
Blend or mix till acids dissolve and store in fridge

***Acid for apple slice

1 tablespoon vitamin c in 1 cup water
 – Put apple slices in to prevent browning for service.

Open Sesame

Chopin wheat vodka has a lot of floral notes off the nose and has a sweet burnt sugar taste to me that I wanted to enhance. Utilizing flavors from a dessert I had a while ago I was able to create a beautiful, flavored cocktail with lovely mouth feel. I chose rhubarb for its floral flavor, burnt honey and tahini to really enhance the burnt sugar notes within the cocktail. The vanilla and Angostura really enhance everything as well as take a sort of baking approach to the cocktail. Even the pinch of salt counteracts the sweetness and really makes this cocktail have a lot of dimensions while still letting all its ingredients shine.

Ingredients:

• 1 3/4 Chopin Wheat Vodka
• Bar spoon Tahini
• 1/2 oz Burnt Honey syrup*
• 1/2 oz Zucca Amaro
• 3/4 oz Lemon Juice
• Pinch Salt
• 
3 dashes Rhubarb Bitters
• 2 dashes Vanilla Bean Infused Angostura bitters**

Preparation: Add ingredients into shaker and whip shake with few pieces of pebble ice. Dump and top with crushed ice in a Collins glass. Garnish with an edible flower and sesame seeds.

*Burnt honey syrup

2 parts honey on stove till it darkens to dark amber, add 1 part warm water and mix untill combined.

**Vanilla Bean Angostura

1 vanilla bean cut up per 8 oz Angostura. 
Let sit for 3 days or sous vide @140F for 4 hours.

Fruit Salad

My inspiration for this drink came from the pepperiness I get from the rye. Instead of doing something traditional I thought about how fruit goes so well in salads with pepper and other savory flavors. I decided to make a drink with Thai flavors because I feel the black pepper from the Rye Chopin Vodka really complemented the fruit and herbs beautifully. This cocktail is great for the warmer weathers and has a little kick to it that really lets the Chopin Rye shine in a different light then I think some people would typically use it.

Ingredients:

• 1 3/4 Chopin Rye Vodka
• 3 dashes Thai chili Tincture
• 6 Thai Basil leaves (lightly muddled)
• 1/4 oz Chareau aloe liqueur
• 1/4 oz Campari
1 oz Papaya Syrup**
• 1 oz lime
3-4 oz soda water
• pinch of salt

Preparation: Put Thai basil in and lightly muddle and build on top of drink minus soda water and give a light quick shake and double strain into Collins glass, top with soda water. Garnish with Thai Basil.

*Thai chili tincture

Put 1/2 cup chopped Thai chilis and 1 cup Everclear and let sit for 24 hours or sous vide at 140 for 4 hours.

**Papaya syrup

Ingredients:

• 1 cup ripe papaya
• 1 cup water
• 1 1/2 cup sugar
• heavy pinch of citric acid

Preparation: blend all together on high till sugar is dissolved and strain out solids with fine mesh strainer and putt in fridge till ready to use.

The post Enter The Chopin Cocktail Competition for a Chance to Win Up To $4500! Check Out These Cocktail Entries Using Potato, Rye, and Wheat Chopin Vodkas appeared first on Chilled Magazine.

Source: Mixology News

Denver Bartender Emma Alexander has worked behind the bar for over twenty years. We are honored to host Emma as one of Chilled 100 Spirits Awards Judges this year.

Emma started in the industry in the late 90s in Cincinnati Ohio and is currently the CEO of EHA Consultants. She’s been a Bartender, Bar Manager, Managing Partner, Distributor Representative, Beverage Director, Spirits Broker and has consulted for restaurants and bars in nine states. She serves as a mentor to many and is always willing to partner for the love of the industry. She is a former President for Women Who Whiskey and was on a tasting committee for a major distributor for 6 years. She has harvested agave in Mexico and learned the art of brewing in Germany and assisted with one off beer for three US breweries.

Emma has the following certifications:

• Certified Spirits Specialist (CSS)
• Certified Sherry Wine Specialist (CSWS)
• Consejo Regulador del Tequila (CRT-T)
• Executive Bourbon Whiskey Steward Diploma
• Certified Cicerone Certified Beer Server (CBS)
• Level 1- Court of Master Sommeliers Certified
• Certified Beer Merchant

Her motto is “always learning, always teaching”

We asked Emma Why Brands should enter The Chilled 100 Spirits Awards:

Why are Spirits Awards useful to bartenders?

It’s important to know that peers in your same industry have found value and use for products. ​We are a close community and really listen to each other when it comes to picking products to make our cocktails with.

What are the benefits to spirits brands to enter?
​

When the largest base of consumers is on your side, they can make the brand. This is judged by bartenders who have dedicated themselves to the craft and beauty of the spirit. They have extensive knowledge of what goes into making a spirit and what sells.

What should other bartenders know about the Bartender Seal of Approval?
​

That we need to communicate to our peers what the best products to use. We are representing you and will hold the brands to a high standard and relay the beauty, craftsmanship and applicable application to give insight on what brands are worth checking out and protecting the great brands that paved the way to give us the best tools to carry out our jobs.

What should spirit brands know about the Bartender Seal of Approval?

​It will make them more money in various markets while giving bragging rights to others showcasing their target market. Bartenders ARE your brand ambassadors in the absence of you Brand Ambassador.

The Chilled 100 Spirits Awards Deadline has been extended to May 31st. Enter HERE

The post Chilled 100 Spirits Awards Judge, Emma Alexander Shares Her #1 Reason To Enter Industry Awards appeared first on Chilled Magazine.

Source: Mixology News

In this first-of-its-kind bartender competition, The Coramino Cup gives bartenders a chance to go head-to-head in a series of timed challenges meant to showcase the grit and guts needed to succeed as a high-volume, nightlife bartender.

Not just another fancy cocktail competition, The Coramino Cup tests speed, ingenuity, precision, personality, and a knack for cranking out delicious cocktails all night! It’s going to be a bartending battle of epic proportions!

Think you have what it takes to compete in The Coramino Cup? ENTER HERE.

Check out Henry Chenevert of New York compete for a spot in The Coramino Cup.

The post Watch New York Bartender Henry’s Entry in The Coramino Cup Hosted by Kevin Hart appeared first on Chilled Magazine.

Source: Mixology News

In this first-of-its-kind bartender competition, The Coramino Cup gives bartenders a chance to go head-to-head in a series of timed challenges meant to showcase the grit and guts needed to succeed as a high-volume, nightlife bartender.

Not just another fancy cocktail competition, The Coramino Cup tests speed, ingenuity, precision, personality, and a knack for cranking out delicious cocktails all night! It’s going to be a bartending battle of epic proportions!

Think you have what it takes to compete in The Coramino Cup? ENTER HERE.

Check out Tara Gillum of Ohio compete for a spot in The Coramino Cup.

The post Watch Ohio Bartender Tara’s Entry in The Coramino Cup Hosted by Kevin Hart appeared first on Chilled Magazine.

Source: Mixology News

Chef Mattia Agazzi of the ultra-chic contemporary Italian restaurant, Gucci Osteria, located in Beverly Hills inspired this week’s Drink of the Week.

Gucci Osteria is a collection of contemporary Italian restaurants with locations in Florence, Beverly Hills, Tokyo, and Seoul. It is a partnership between two of the biggest names in Italy for food and fashion, three Michelin star chef Massimo Bottura and the Italian fashion house Gucci. Open for lunch and dinner, the intimately designed Gucci Osteria holds 1 Michelin star and is helmed by the ambitious 33-year-old chef Mattia Agazzi.

The Normanne Rosso or ‘The Red Norman’ is inspired by the classic Lemon Drop. Using the traditional vodka and lemon, Southern Italian limoncello is then layered in with house made ginger syrup to add complexity and depth to the classic libation.

Normanne Rosso

Cocktail courtesy of General Manager Christian Philippo

Ingredients:

• 2 oz Vodka
• 1/2 oz Ginger syrup*
• 3/4 oz Limoncello
• 1/2 oz Prickly Pear juice
• 3/4 oz Lemon juice

Preparation: Prepare the rim of a Martini glass by moistening with lemon juice and dipping it into Italian red cake sugar. Then, add all the ingredients to a cocktail shaker with ice and shake vigorously. Strain into the prepared Martini glass. Serve immediately.

*Ginger syrup

In a pot, combine 1 cup of sugar, 3/4 cup water, and 1 cup sliced and peeled ginger root. Bring to a boil then reduce heat and cook until sugar is dissolved. Allow to cool completely, then strain out ginger pieces. (Can also use store-bought, like the Liquid Alchemist ginger syrup!)

The post Normanne Rosso appeared first on Chilled Magazine.

Source: Mixology News

Deep Eddy Vodka inspires bartenders to Craft the Fun!

Deep Eddy Vodka is a brand committed to quality and good times—with the understanding that fun and innovation are not mutually exclusive—reminding bartenders that they can be serious about the craft without taking it too seriously. Cocktails are for nights out with your friends; they’re for celebrations; they’re for vacations.

A total of four bartenders, one from each U.S. region (Northeast, Southeast, Midwest, and West) will be chosen to compete as semi-finalists in Austin, TX, and receive $1000K each. During the final competition, one Grand Prize Winner will receive $5000K and the opportunity to be featured on the Deep Eddy Vodka website, social media, and ad announcing the winning Craft the Fun cocktail.

Craft the Fun with Deep Eddy Ruby Red Grapefruit Vodka. Enter Here.

Check out these three fun cocktail entries in the Craft the Fun Cocktail Competition.

Summer Salad

Created by Taylor Lax – West Hollywood, California

My inspiration for this drink was from a watermelon salad with fresh cut grapefruit. I wanted to make a sweet savory cocktail that replicated those fun flavorful ingredients in summer salad. Deep Eddy Grapefruit has such light sweetness and tartness it really brings me right to the summer months where all produce is thriving.

Ingredients:

• 1 1/4 oz Deep Eddy Ruby Red Grapefruit Vodka
• 1 bar spoon champagne vinegar
• 3/4 Olive Oil Washed Gin*
• 1 oz Salted Watermelon Tomato Cordial**
• 1/2 lemon juice

Preparation: Whip shake with pebble ice in a Tulip glass. Garnish with fresh dill and cracked black pepper. *Olive oil washed gin: 1 tablespoon Extra virgin olive oil, 1 750 gin. Put into deli and shake then place in freezer until olive oil freezes and strain out salted watermelon tomato cordial. **Blend 2 parts watermelon, 1 part cherry tomatoes for 30 seconds. Strain out solids and measure 200 g of juice by weight and 100 g of sugar. Also add 1g of salt per 100 g of liquid and .25 teaspoon citric acid per 200 g.

Carpe Diem

Created by James Slater – Dallas, Texas

We are always living in a rush with work, problems, issues, and we never enjoy these sour moments, but even these sour moments help us to grow and give appreciation to the great fun times. I made this drink to appreciate the sour in life.

Ingredients:

• 1 1/2 oz Deep Eddy Ruby Red Grapefruit
• 2 slices Grapefruit
• 1 oz Nigori Unfiltered Sake
• 3/4 oz Fernet-Branca
• 3/4 oz Lemongrass Syrup
• 3/4 oz Lemon Juice
• 1/4 oz Yuzu

Preparation: Add 2 slices of grapefruit in the shaker, muddle it then add all ingredients into the shaker except the Fernet-Branca. Dry shake, pour. Garnish with rosemary.

Ruby Red Summer Refresher

Created by Erin Przybyla – Baltimore, Maryland

I know that sometimes grapefruit is a little too tangy for some people so I wanted to make a summer inspired Deep Eddy Ruby Red Grapefruit drink that was for those who normally wouldn’t order a grapefruit cocktail. The addition of the watermelon and pineapple along with the base liquor’s sister juice, pink, creates the perfect combination of tangy and sweet. The rose petals and candied ginger are perfect for the summer aesthetic. It’s the perfect summer cocktail!

Ingredients:

• 1 1/2 oz Deep Eddy Ruby Red Grapefruit
• 1 oz Pineapple Juice
• 1 oz Fresh Pink Grapefruit Juice
• 1/2 oz Watermelon Syrup
• Dried Rose Petals

Preparation: Layer dried rose petals in while adding ice to highball glass. Add 1.5oz Deep Eddy Ruby Red Grapefruit, Add 1/2 oz Watermelon Syrup. Add 1oz of Pineapple Juice. Add 1oz of Fresh Squeezed Pink Grapefruit Juice. Garnish with candied ginger.

The post The Fun with Deep Eddy Ruby Red Grapefruit Vodka for a Chance to Win Up to $6K! appeared first on Chilled Magazine.

Source: Mixology News

Wine may be Italy’s most famous export made of grapes, but Grappa, a spirit made from the skins and seeds left over at the end of the winemaking process, is equally compelling. Italian Master Distillers take the byproducts from some of Italy’s most famous wines (Moscato, Barolo, Brunello, etc.) and use them to craft spectacular Grappas, each one recalling the characteristics of the wine of origin. Giving a second life to grape pomace is a highly sustainable practice and a critical part of the circular economy.

Lovers of Grappa, as well as members of the public interested in finding out more about its many uses as a sipping spirit and cocktail ingredient, will have ample opportunities to celebrate and learn about it this June. Hello Grappa!, an E.U.-funded promotional campaign designed to energize Americans around the grape-based spirit, is excited to announce the first-ever Grappa Cocktail Contest.

The Grappa Cocktail Contest is an educational and entertaining event showing American consumers how versatile and delicious Grappa can be in mixed drinks. The ten chosen bartenders will devise a cocktail that embodies the Italian way of life and showcases this diverse beverage. They will present their creations at a special event at Hometown – Industry City in Brooklyn, New York, on the evening of June 15. The cocktails will be judged by a professional jury of four to five spirits professionals, journalists, and influencers. Guests at the presentation event will also weigh in on their favorite. The winner will receive a $3,000 prize.

Potential contestants should register for the contest using this Google Form. Spirits professionals, journalists, influencers, trade members and consumers interested in attending this “edutaining” event should contact Balzac Communications and Marketing at events@balzac.com or follow the registration link here.

* Hello Grappa! is an informational and promotional campaign for Grappa GI. The project is promoted by AssoDistil and co-funded by the European Union under Regulation 1144/2014 for the promotion of agricultural products. It is a three-year project

(February 2020 – August 2023) that includes educational and promotional events in the United States of America.

The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains.

The post Hello Grappa! Announces First-Ever Cocktail Contest in New York City appeared first on Chilled Magazine.

Source: Mixology News

E11Even Vodka partners with The Chilled 100 Bartenders to create one-of-a-kind recipes using Miami-Inspired E11even Vodka.

Exotic flavors of the tropics like fresh fruits, coconut, hibiscus and other typically bright and refreshing ingredients are perfect for tropical-inspired cocktails. The Chilled 100 Bartenders get a taste of the Miami Spirit, using E11even Vodka in their tropical cocktail recipes.

Tropic Like It’s Hot

Created by Rensel Cabrera – The Sylvester

@reselito

Ingredients:

• 1 oz E11even Vodka
• 1 oz Real Coconut Cream
• 2 oz Lime sour*
• 1 oz Chinola Passionfruit liqueur**
• 1 oz E11even Vodka
• 2 oz Lime Sour
• Large Collins glass Garnish with toasted coconut and passionfruit puree

*Lime Sour Recipe is equal parts fresh lime juice and simple syrup.

**Blend two different cocktails separately and layer.

Summer Loving

Kendall Hauer – Sexy Fish Miami

@Kendallmhauer_

Ingredients:

• 1 1/2 oz E11even vodka
• 3/4 oz coconut hot honey syrup*
• 3/4 oz Lime juice
• Mint
• Coconut water
• Soda Water

Preparation: Shake all ingredients except soda and strain into Collins glass over fresh ice. Top with soda water. Garnish with mint sprigs.

*Coconut hot honey syrup is 
1 Cup coconut water, 1 cup Sugar, 1oz Honey, 1oz Mike’s Hot Honey, sprinkle of chipotle powder. Add all ingredients into pan and let simmer.

High Tide

Stephen Wheeler – Komodo, Miami

@run_the_gauntlett

Ingredients:

• 1 1/2 oz
• E11Even vodka
• 1/2 oz Giffard Li-Chi liquor
• 3/4 oz rectified coconut champagne cordial*
• 1/2 oz lemon juice 
½ oz Blue Curacao

Preparation:

1. Pour blue curacao in bottom of glass and fill with pebble ice.
2. Shake vodka, liquor, cordial, and lemon with ice and strain over cocktail.
3. Swizzle lightly to bring the curacao up into the cocktail for a layered effect in a Pilsner glass.
4. Garnish coconut rim, pineapple frond, micro flowers.

*Rectified coconut cordial with champagne acid is equal parts malic, tartaric, citric acid 1 tsp in a quart of half coconut milk and coconut cream.

Mono11o Loves Gina

Created by Kyle A. Wallace, Louisville

@Good_ryebrations @khaki_da_hustle

Ingredients:

• 1/4 oz Coconut Demerara
• 1/4 oz Pineapple Juice
• 1/4 oz Lime juice
• 1/4 oz Orange Curacao
• 1/4 oz Pineapple infused banana liqueur
• 1 1/4 oz E11even Vodka infused with coconut oil and lemongrass (fat wash)

Preparation: Peel and cut pineapple. Squeeze chunks into juice. Keep the fruit. Store in a quart cup. Add one cup of @dekuyper Banana Liqueur. 2 Cups of coconut water heated in a saucepan, then add 1 cup of turbinado sugar. Stir often until sugars dissolve 3-4 minutes. Store in a quart cup. 
 
On low heat in a separate pan, liquify 1 cup of coconut oil. Score and chop lemongrass. Simmer in oil for 5-7 minutes. Store in a quart cup 
Combine @11vodka with lemongrass coconut oil in a mason jar with lid. Store in the freezer for several hours until oil hardens. Use a strainer to filter vodka. Shake all ingredients with ice and strain into chilled prepared glass. Garnish with minced coconut flake on rim and pineapple leaf and tostones chip.

Casa Paradiso

Created by Jon Mateer – TPC Sawgrass

@Vodkapaysmybills

Ingredients:

• 1 1/4 oz E11EVEN Vodka
• 1/2 oz Limoncello
• 1/4 oz Falernum
• 1 oz Pineapple Juice
• 1/2 oz Lemon Juice
• Angostura Bitters Float

Preparation: Combine all ingredients into a Collins class. Swizzle with pebble ice until chilled and properly diluted. Then, mound pebble ice to fill. Dash Ango bitters across the top (10-15 dashes). Garnish with mint and lime!

The post The Chilled 100 Create Tropical-Inspired E11Even Vodka Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Most people can agree there isn’t a more divisive brunchtime cocktail than the Bloody Mary. You either crave that savory experience upon arrival or gag at the thought of drinking something that looks like Gazpacho. Whether you love or hate it, the Bloody Mary has proven it’s here to stay. The first step in making a good one is of course, finding the right vodka.

These vodkas are not only complementary to this famous drink but enhance the flavor as well.

THE POLISH PACK

LUKSUSOWA

The top of the list for favorite “Bloody” vodkas is Luksusowa. With a surprisingly low retail cost, this classic Polish potato vodka proves luxury doesn’t have to be expensive. Luksusowa, is surprisingly flavorful. Only triple distilled and charcoal filtered, the grainy texture of the potatoes really comes through. This texture works well with the hearty nature of the drink while elongating that salty finish.

CHOPIN

Family owned and operated; Chopin is another example of an exquisite Polish vodka. This one will elevate your Bloody to a top shelf experience. The potatoes used are closely supervised within 20 miles of the distillery and the artisan well is on site to ensure consistency. Chopin is a “full circle vodka.” It starts off slightly grainy then transitions into a slight sweetness on the top of your tongue and then back to grainy in the finish. It’s delicate yet present and will smoothly melt into your cocktail.

SOBIESKI

Although huge fans of Polish potato vodkas, we’d be remiss without a Polish rye on this list. Sobieski, made with a 100% Polish Rye and spring water, has a viscosity that is creamier than most. This helps the flavor coat your whole tongue and prevents the Bloody mix from tasting too thin. It finishes almost like silk as the bite dissipates but the flavor remains.

FLAVORED AISLE

ABSOLUT “PEPPAR”

When you think of flavored vodkas, Absolut is the KING of variety. In 1986 Absolut released “Peppar” which was its first flavored vodka as well as the first clear flavored vodka ever to be imported into the United States. “Peppar” was created in response to the BOOM of Bloody Mary bars that were popping up on the East Coast. With hints of green bell, Chili and Jalapeno peppers, this vodka makes for an incredible base. It’s safe to say Absolut led the way for the flourishing movement of flavored vodkas that followed.

HANGAR ONE MARKRUT LIME AND BUDDHA’S HAND CITRON

Hangar One Vodka got its name from its distillery, which was in an old airplane hangar in Alameda, Ca. Using California grapes, Midwest grains and a very close monitored distillation process they have managed to perfect the balance of aromatic, fruity and earthy all in one. Two flavors are perfect for Bloody Mary’s, you just must choose whether you prefer lime or lemon in your drink.

Both the Makrut Lime and the Buddha’s Hand Citron are clean, bold, and sour in all the right ways. This vodka sufficiently takes the place of adding either fruit to your drink. In the Markrut Lime the limes as well as the leaves are used because they hold the most flavor. As a shot, this flavor will hit you with a punch right away. In a Bloody Mary, it perfectly blends in with the other bold flavors.

The Buddha’s Hand, which looks like a lemon with little fingers, is less sharp than your traditional American lemon. Hangar one has captured the soft yet sour citrus flavor without the chemicals or additives used in a lot of citron vodkas.

THREE OLIVES “TOMATO”

Since its conception in 1998, Three Olives Vodka hit the ground running with interesting and fun flavors. You can find anything from Loopy, which tastes like Fruit Loops to “S’mores” in its flavor line. Deviating from its traditionally sweet vodkas, Three Olives created a Tomato vodka specifically for Bloody Mary’s. The combination of fresh tomatoes, pepper, horseradish, and spices makes this a Bloody Mary straight from the bottle.

CORN VODKAS

TITOS

You can’t talk about corn-based vodkas without talking about one of the most popular vodkas in America. Tito’s vodka is the trailblazer when it comes to small- batch handmade corn vodkas. When I first met Tito, he told me his goal was to create a vodka that was “so smooth it disappeared into your drink.” I’d say he accomplished what he set out to do. Tito’s vodka takes on the flavor of whatever you mix it with, making it versatile for any cocktail.

DEEP EDDY

Deep Eddy’s popularity has steadily grown over the years, making it known that Tito’s isn’t the only great corn vodka from Austin. Distilled ten times in small batches, there is a strong focus on quality control. Most corn-based vodka tends to be slightly sweet on the top of the tongue and then dissipates clean. This vodka absolutely follows the trend with a crisp finish perfectly suited for a Bloody Mary. The slight sweetness plays well with the tomato leaving no burn behind.

PRAIRIE

With Prairie vodka one word keeps coming to mind, buttery. When we think of corn-based vodka, we usually think of light and crisp, but Prairie has an almost velvety viscosity. This creamier texture only enhances the already hearty flavor of the drink. Like the rest of the vodkas in this category, Prairie is distilled from 100% USDA certified organic yellow corn that’s non-GMO. There is a concentrated focus on sustainability and working with nature to provide the best product. Prairie proves you can’t sleep on the Midwest when it comes to vodka.

The post Top 10 Vodkas for a Bloody Mary appeared first on Chilled Magazine.

Source: Mixology News

Which glass is best for serious whiskey drinkers? It’s complicated, so we’ve segmented the story; Part 1, Rise of the Tulip, Part 2 Ethanol Effects on Sensory Perception, and Part 3, Modern Science Changes the Way the World Drinks.

Part 3: Modern Science Changes the Way the World Drinks

Glass shape controls olfactory perception and may affect social attitudes. At least 20 years of sensory science is still being ignored by the spirits industry. Application of sensory, physical, and chemical sciences definitely improves spirits drinking enjoyment, consumer perception, and has potential to improve quality.

Science Addresses Problems Using Tulips: The tulip has required much adaptation in drinking procedures (see Part 1) to avoid pungent, nose-numbing ethanol. These procedures are taught by industry executives, brand ambassadors, expert credential certification courses and hospitality college curriculum courses. Procedure is followed by scientific rebuttal:

1. Don’t swirl. Swirling is the “engine” that powers evaporation. Swirling breaks surface tension and releases aromas, that’s exactly why wine drinkers swirl. Narrow bowls restrict swirling, narrow rims restrict larger mass molecules from reaching the rim for detection. Wide rims, short height, and fat bowls means better swirling.
2. Breathe through mouth and nose simultaneously. Mouth intake is air only, no spirit aromas; the nose detects aromas. Lower inhale velocities result in lower ethanol on the nose, but also fewer aromas. If ethanol wasn’t present, inhaling through nose only with (mouth closed) maximizes olfactory aroma exposure. Close the mouth, use a glass which does not concentrate ethanol at the nose to get the best experience.
3. Add a little water. Most common spirits are 40% ABV (ethanol alcohol by volume). Water and character molecules make up 60% of the spirit volume. Ethanol is the most volatile component and evaporates the quickest. Water has a higher surface tension and shuts down all aroma evaporation, giving the false impression that it “opened up” the spirit because pungency is gone. Further complicating the issue, blenders add a lot of water (more than 1oz water to 1oz of spirit) to prevent nose numbing and avoid distracting pungency – that high ratio changes the spirit’s aroma profile. All because no one will search for a better glass.
4. Don’t smell ortho-nasally. Although many avoid ortho-nasal to escape pungency with tulips, it does alleviate anxiety by confirming the sample is safe to ingest, and also sets expectations for the palate tasting.
5. Repeatedly waft aromas toward nose as glass approaches nose to acclimate. Wafting or “shaking hands” gradual introduction may acclimate to pungency, butoes not decrease ethanol olfactory effects, and sense of smell stealthily continues to degrade with every sniff from tulips without warning.

These “Crutches” to avoid ethanol pungency would never exist had tulip suitability been questioned early-on, but what were the alternatives? Worse than tulips, snifters are the ideal glass for “huffing” ethanol for a quick “high.” The centuries old open-rim Scottish quaich (pronounced quake), and the Oaxaca gourd cuppa dissipated ethanol well, as do martini and cocktail glasses. Within traditional glass shapes a large, wide mouth tumbler is best, and swirls well. The only shape ever scientifically engineered is NEAT, specifically designed to divert ethanol and enhance aroma detection, identification, and discrimination.

NEAT (Naturally Engineered Aroma Technology) Science: NEAT employs Graham’s Law of Gaseous Diffusion to separate pungent, low mass ethanol from high mass character flavor aromas. Passing the aromas through an orifice (neck) increases ethanol separation and dispersion. Flare controls dispersion rate. Yellow (ethanol) is bad on the nose, Orange (character aromas) is good. Other benefits include:

• Wide bowl, engineered to produce better swirling and aroma release
• Rim size places nostrils at rim plane center with lips on rim, avoiding ethanol. No more tiny rim/nose bumps.
• Short height gets nose closer to source of evaporation.
• Orifice “neck” forces aroma closer together to create dispersal and separation.
• Large, flared rim controls ethanol dissipation to the rim, greatly reducing pungency, displaying more intense, ethanol-free flavor/character aromas for critical evaluation and identification. No more pungency or nose-burn.
• Blenders no longer have to alter the aroma profile to avoid pungency.
• Elite version includes heavy base heat sink for improved temperature control and handling.

The necessary “hump” in the glass coupled with the wide rim flare can dribble if not mastered (similar to martini glass), a small price to pay for the greater benefit of enjoying neat spirits without pungent, nose-numbing ethanol. Spirits buyers seldom detect subtle differences in tulip glasses. With NEAT, aged, rare, and cask strength spirits are at their best. NEAT is the Official Judging Glass of over 45+ International spirits judging competitions annually. Since 2013, 200,000+ spirits judged, 80,000+ quality medals awarded.

Summary: Industry and consumer benefits are positive and meaningful as NEAT (1) embraces social responsibility by dispelling unhealthy attitudes long reinforced by tulips which concentrate ethanol, (2) addresses gender equity, (3) contributes to quality improvement, and (4) raises consumers’ product perception level by unmasking what hides behind ethanol. Time for a cool change. Being a club member has its advantages, and serious whiskey drinkers need the best diagnostic glass. Serious whiskey drinkers can be both.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305.  For more information: www.theneatglass.com/shop

The post Glassware for Serious Whiskey Drinkers: Modern Science Changes the Way the World Drinks appeared first on Chilled Magazine.

Source: Mixology News