Monthly Archives

May 2023

Enter The Bartenders Society Cocktail Competition, Win a Trip to Martinique and $2000

By | Mixology News

Chilled Media presents The Bartenders Society Cocktail Competition sponsored by Marie Brizard and Saint James.

 

 

The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title of Best Bartender!

The U.S. Qualifier Competition is the gateway to compete in the Global Finals held in Paris, France in November 2023. Bartenders are invited to create a unique cocktail inspired by the theme: Bringing a Local Twist to a Classic Cocktail from the Past. To enter click here.

Bringing a local twist to a classic cocktail from the past.

 

 

Entering bartenders are tasked with creating an original cocktail that reworks a classic cocktail to include a local element or inspiration from their city, state, region, or heritage.

The local touch in cocktails can be expressed in the following ways: a choice of local ingredients, a traditional local method of production, a visual or tasting method that is linked to the origin of the candidate, etc. The top ten (10) U.S. entries will then advance to the U.S. Finals.

The U.S. Finals

Judged virtually in August the U.S. Finals will determine the two (2) U.S. Finalists who will represent the U.S. in the Paris, France, Global Finals in November 2023.

PRIZES

U.S. Qualifier Competition

1st Place

Two (2) bartenders win a trip to France to compete in the Global Finals.

2nd Place

Two (2) bartenders will win $500 each.

3rd Place

Two (2) bartenders will win $230 each.

Global Finals

The Grand Prize Winner will win a trip for two to Martinique and $2000 Cash plus 1 year of press and digital promotion.

2nd and 3rd place

Special gifts to be announced.

For more information or to enter please visit The Bartenders Society Cocktail Competition.

 

The post Enter The Bartenders Society Cocktail Competition, Win a Trip to Martinique and $2000 appeared first on Chilled Magazine.

Source: Mixology News

Matcha Tea Highball

By | Mixology News

Fueled by international acclaim and the appreciation of connoisseurs worldwide, Japanese Whisky continues to experience phenomenal sales growth outside Japan. Though domestic production remains dominated by a few large companies, the category offers plenty of opportunities in the United States for smaller producers like the family behind Kaikyо̄ Distillery and Hatozaki Whisky.

 

The founding Yonezawa family has a long tradition of brewing and distilling, starting in 1856 with its Akashi Sake Brewery. In 1917, they branched out into distilled spirits, and in 2017, Master Distiller Kimio Yonezawa honored this long legacy by creating the Kaikyо̄ Distillery and the Hatozaki line of whiskies.

Our Drink of the Week, the Matcha Tea Highball, features Hatozaki Finest Whisky, honey syrup, lemon juice and Matcha tea powder.

Matcha Tea Highball

Photo credits: @garnish_girl / Recipe credits: @hatozakiwhisky

Ingredients:

  • 
1 1/2 oz. Hatozaki Finest Whisky
  • 1/2 oz. honey syrup (1:1 honey & water)

  • 1/2 oz. lemon juice
  • 
1/4 tsp. matcha tea powder
  • 
Club soda, to top



Preparation: Combine whisky, honey syrup, lemon juice, and matcha powder in a shaker. Fill with ice and shake until chilled. Strain into a highball glass filled with ice. Top with club soda. Stir gently and garnish with a lemon twist.

The post Matcha Tea Highball appeared first on Chilled Magazine.

Source: Mixology News

Chillin With One of People’s Sexiest Men Alive, Oliver Stark

By | Mixology News

Named one of “Hollywood’s next wave of leading men” by Hercules Magazine, Oliver Stark has quickly made a name for himself in the United States and abroad for the dynamic characters he has brought to life in film, television, and on stage.

 

Born in the UK, Oliver began his career at a young age attending the North London Performing Arts Centre. There he honed his craft by appearing in short films and performing in various theatre productions across London. He performed in theatricals such as Dirty Promises at Theatre Royal Stratford, Seconds at the Pleasance Theatre, and in The Fifth Dimension Theatre Company’s Fatal Excuses where critics hailed his performance as ‘phenomenal’ and ‘breathtaking.’ Oliver went on to star in the AMC martial arts-based drama Into the Badlands created by Al Gough and Miles Millar. Additional television credits include: the Emmy and Golden Globe winning series Luther opposite Idris Elba, NBC’s Dracula, Comedy Central’s Big Bad World, and BBC’s BAFTA winning Casualty.

On the film front Oliver starred opposite Sam Neill and Melia Kreiling in the sci-fi thriller Mindgamers and in the action horror film Underworld: Blood Wars opposite Kate Beckinsale and Theo James for Screen Gems.

This year, Oliver can be seen reprising his starring role as confident and compassionate firefighter Evan ‘Buck’ Buckley in FOX’s smash hit drama series 9-1-1. The series, created by Ryan Murphy, debuted in 2017 and drew in over 15 million viewers making it the #1 new broadcast drama of the season.

In 2018 Oliver was nominated for his first Teen Choice Award for Choice TV: Breakout Star for his work on the show and was nominated again in 2019 for Choice TV Actor: Drama. Additionally, Oliver was featured in People’s Sexiest Man Alive 2022 Issue alongside the men of 9-1-1.

Chilled had the opportunity to chat with the star about his off-screen hobbies, hangouts, and more!

 

 

Tell us about the projects you are working on.

I just wrapped up shooting on season 6 of 9-1-1! The show has been keeping me busy, so I’m excited about taking a little rest of possibly finding a new project to jump into!

 

 

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

Downtime, what’s that? In all seriousness sometimes there is very little time off, so on the days I do have off from work, I mostly sleep and try and spend time with loved ones.

 

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

I have been out of the restaurant scene in LA where I’ve lived for some time now. I think post pandemic I never really got back to it. Although, I did just have dinner at Pura Vida, a vegan Italian place. Much recommended!

 

What types of dishes do you typically order?

I like small sharing plates! I think food creates community, so having a number of small dishes for everyone to share enhances any evening out.

 

 

Any favorite bars?

One of my go-to places is The Six Chow House in Los Angeles. It’s my go to when I have to wait out rush hour traffic after work.

What drinks do you order when out?

I’m a wine drinker. Red in particular. Right now Italian wines are my favorite!

Do you prepare drinks at home?

I mostly stick to wine, but sometimes I’ll make something easy and refreshing like a gin and elderflower.

Tell us about your home bar. What is it stocked with?

I have a whole selection, and since I don’t drink all that much at home, they last forever! I’m stocked with tequila, whiskey, gin and an ever-growing selection of wine.

 

Have you ever been a bartender?

I haven’t, but I have been a barback in London. I was tucked away downstairs washing glasses and would bring up kegs, etc. when needed.

 

If you could share a drink with anyone, who would it be?

My older brother. We never had much in common growing up so weren’t all that close, but as adults I always enjoy sharing a drink with him when I can (he lives in the UK).

The post Chillin With One of People’s Sexiest Men Alive, Oliver Stark appeared first on Chilled Magazine.

Source: Mixology News

8 Irresistible Cocktails for Mother’s Day

By | Mixology News

The mothers in your life always deserve to be celebrated, but Mother’s Day is an especially great occasion to shake up something special. Treat mom with one (or more, we won’t judge) of these cocktails that are almost as beautiful as she is!

 

 

Miami Spice

by E11EVEN Vodka

Photo by Mixoloworld

Ingredients:

  • 2 oz E11EVEN Vodka
  • 1 oz hibiscus syrup
  • 3/4 oz lemon juice
  • 3 strawberries
  • 3 slices jalapeno

Preparation: Muddle the strawberries and jalapeno in a shaker with the hibiscus syrup. Add the lemon juice and vodka and shake. Fine strain into rocks glass and garnish with a strawberry and jalapeno slice.

 

 

St. Tropez

by  La Fête du Rosé

  • 4 oz La Fête du Rosé
  • 1 oz silver tequila
  • 1 oz fresh lime juice
  • 1 1/2 oz of simple syrup

Preparation: Add all ingredients to a tin with ice. Shake. Strain into salt rimmed glass with ice. Garnish with lime wheel.

 

 

Rose Gulab

from Byblos Miami

Ingredients:

  • 1 1/2 oz Ketel One vodka
  • 3/4 oz pomegranate syrup
  • 3/4 oz lemon juice

Preparation: Add all the ingredients into a shaker. Fill with ice. Shake and strain into a glass. If you’re feeling fancy, garnish the 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 the fridge.

 

 

Make Me Blush

Created for Giselle Miami

Make Me Blush is an herbaceous gin cocktail with citrus notes. The Martini includes a table-side presentation of violet liqueur ‘perfume’ sprays which bring floral notes and aromas to the cocktail much like those reminiscent memories of mothers spritzing on their favorite scent.

Ingredients:

  • 2 oz Atian Dry Rose Gin
  • 1/2 oz blood orange syrup
  • 1/2 oz tamarind syrup
  • 1 oz lemon

Table-side: 3 perfume sprays of violet liqueur

Preparation: Add all ingredients into a tin and shake vigorously. Strain into a coupe glass. Garnish with flower petals and once served, spray the cocktail with violet liqueur.

 

 

Forbidden Fruit Sangria

Created for Level 6 Rooftop

Ingredients:

  • 2 oz White Wine
  • 1/2 oz Sherry Lychee juice
  • 3/4 oz lavender
  • 1 bar spoon of Butterfly Pea Powder
  • 2 oz Prosecco
  • Fresh Fruits

Preparation: Combine all ingredients in a wine glass with ice, add fruits, top with prosecco and stir.

 

 

Madame Butterfly

Created for Queen Miami Beach

Photo by Sebastian Bednarski

“The Madame Butterfly is a refreshing blend of cucumber, shiso, and lime juice. With herbal notes of green chartreuse, this specialty cocktail is infused with vodka and finished with soft notes of honey and rhubarb.” – Karol Ansaldi, Bar Manager at Queen Miami Beach

Ingredients:

  • 1 1/2 oz Ketel One Vodka
  • 1/4 oz green chartreuse
  • 1 1/2 oz shiso & cucumber water
  • 1 oz lime juice
  • 3/4 oz honey
  • 2 dashes rhubarb bitters

Preparation: Build all ingredients in tin shaker with ice. Shake and strain into a Collins glass with fresh ice. Garnish with watermelon radish.

 

 

Fancy Paloma

from Sweet Liberty

Photo by Michael Pisarri

Ingredients:

  • 1 1/2 oz Altos Blanco tequila
  • 3/4 oz Cointreau
  • 1/4 oz Select Aperitivo
  • 1 oz grapefruit juice
  • 1/2 oz lime juice
  • 1/2 oz pink peppercorn infused agave nectar
  • 5 dashes pink peppercorn tincture
  • 3 dashes saline solution

Preparation: Combine all ingredients in a shaker. Shake and strain on Collins ice spear in a highball glass. Top with Q grapefruit soda. Stir. Garnish with a grapefruit slice and small pinch of smoked salt on top of grapefruit and straw.

 

 

Passionata

from  Marion Miami

Photo by Sebastian Bednarski

Ingredients:

  • 2 oz Cazadores blanco
  • 3/4 oz passion fruit
  • 3/4 oz simple syrup
  • 3/4 oz lime juice
  • 2 oz pineapple juice
  • 1/4 oz ginger

Preparation: Combine all ingredients in a shaker, shake vigorously, and strain into a martini coupe. Garnish with a dash of angostura bitters and a Marigold flower.

The post 8 Irresistible Cocktails for Mother’s Day appeared first on Chilled Magazine.

Source: Mixology News

Chopin Sets the Single-Ingredient Standard in the Vodka Category

By | Mixology News

Family, farming, and ingredient sourcing lie at the heart of Chopin Vodka’s thirty years of success in the super-premium vodka category. While competitors long ago sold out to multi-nationals, Chopin continues to forge its own path as a proud family company with close ties to the land and the people who farm it.

 

 

“We are currently celebrating our 30th anniversary and, because we created the category, we are the first super-premium vodka brand to reach that milestone,” says Chopin owner Tadeusz Dorda. “We still make vodka the same way we did at the start in 1993, with our family, real ingredients, and the utmost integrity.”

 

 

 

The foundation for Chopin’s success is their long-established relationship with local farmers, some of whom the family has worked with for generations. “Most spirit brands don’t have their own distilleries, they buy liquid from larger companies and then bottle it,” says Dorda. “As a result of our close connection to the land, we are able to farm and source local ingredients.” All the crops are grown within 20 miles of the distillery in eastern Poland, making Chopin a true “farm to bottle” vodka.

Chopin Vodkas shine a spotlight on the single ingredient they are made with, potato, rye, or wheat, each of which offers a distinct flavor profile. “Not all vodkas are tasteless and odorless,” Dorda says. “The character and nuances of flavor in our liquids are really noticed and appreciated by bartenders and consumers alike.”

 

 

The world’s most awarded potato vodka is a great introduction to the company’s collection, a creamy, full-bodied spirit that makes for a delicious Martini. The grain category is represented by both a vibrant, peppery rye vodka ideal for Bloody Mary’s and a wheat vodka, which has a lighter mouthfeel and a subtle sweetness ideal for Spritz-type drinks.

While it may be hard to believe the company is only thirty years old, the Dorda family’s dedication to crafting premium, ingredient-driven vodkas continues to set them apart. But their work is far from finished. “Chopin’s mission is the same as it was when the brand launched 30 years ago: to shift the conversation around vodka from being a tasteless, colorless, odorless mixer to an original Polish spirit that’s meant to be savored, appreciated, collected, and discussed.”

 

 

Enter Chopin’s Cocktail Competition to win up to $4500!! Submit a cocktail made with one or more of Chopin Vodka’s Classic Collection expressions (Potato, Rye, Wheat)ENTER HERE.

The post Chopin Sets the Single-Ingredient Standard in the Vodka Category appeared first on Chilled Magazine.

Source: Mixology News

Get to Know Javier Umansky

By | Mixology News

Javier Umansky is Uruguayan, who was raised in Brazil. He migrated to Israel at a very young age in search of new challenges. It was during this time that he developed a passion for the world of entertainment, spirits, and branding by working as a bartender and manager in the best bars and nightclubs of Tel Aviv.

 

 

Upon returning to Brazil five years later, Javier opened his cocktail bar and nightclub Barbazul, which he managed for the next 20 years, becoming a national and international reference in the segment, as well as in brand building. Along his journey in the hospitality industry, Javier opened three additional companies that were successful. And in 2022, he moved to the United States where he lives today with his wife and two children.

 

 

“My passion and determination to continue building a successful career take me back to the world of spirits and branding,” shares Javier. “This time I am on the other side of the industry, helping brands like Wodka Vodka and Harleston Green to expand the market and consolidate their brands. Human relationships and connections with valuable people have always been a priority in my life.”

It is this priority that has brought Javier back together with Daniel Undhammar, who’s the Managing Director and one of the partners of Edgewater Spirits; the two had worked together in the past on Chivas Brothers brands more than 20 years ago while living in Brazil.

 

 

For Javier, he says, “Always do your best, always work as if the company were yours! The only thing that separates success from failure is determination!”

The post Get to Know Javier Umansky appeared first on Chilled Magazine.

Source: Mixology News

An Austin, Texas Travel Diary: Cocktails, Music, and a Tornado Watch

By | Mixology News

I’m running through the streets of Austin, Texas as lightning crackles all around me and alerts for a Tornado Watch blare on my phone.

 

 

It’s the middle of the South by Southwest festival and I’m here to take in the sights and sounds of a city annually transformed. However, the only sight and sound before my eyes now are fierce bolts, lighting up sky one after another in quick succession as if it was the tired climax of a cliche Marvel movie and the forces of good and evil are battling above my head.

Earlier in the night, I was at a local venue called The Courtyard (formerly known as Cedar Street Courtyard). Its moniker comes from the fact there are two bars that flank either side of a, you guessed it, courtyard. The British Music Embassy took over this space all week, a confab supported by the ultra-luxury English speaker brand Bowers and Wilkins, which are showcasing all of today’s buzziest artists who hail from across the pond. They’ve made their way from the land of fish and chips to the land of pork and beans. Unfortunately, the venue was just evacuated and high-taling it back to my hotel room.

 

 

Before the weather unleashed its furious temper, the band Sipho had just delivered a performance the epitome of modern British rock: understated, guitar-driven, and somewhat cerebral. After the show and before I fled on foot, I opted for a seltzer, my drink of choice tonight. The fresh bubbles give my liver a sabbatical, and if I’m out socializing it’s better to order a seltzer (which could also appear to be a vodka or tequila soda), instead of holding a pathetic glass of lukewarm water, to risk heckling from the bar-goers around me. My seltzer-ordering adventures sometimes get me into trouble: some bartenders automatically give me a White Claw; other times I must clarify that I want “soda water” with “no alcohol.”

Here I’m given a massive plastic cup with the classic seltzer accouterments: a slice each of lime and lemon, and I wearily ask the bartender what I owe her. She looks at me as if I asked if I could take off my pants; a quizzical look as if to say, “You are absolutely insane.” “We don’t charge for seltzer,” she tells me. I’m visiting from New York City after all, a metropolis so expensive that after just walking down the block for a quick bodega run you find yourself having somehow spent $30. “I’ve been charged $6 for seltzer in New York,” I tell her. A look of pity comes across her empathetic face, and it looks like I’ve ruined her day at the mere thought that people live like that.

 

 

Before the impending threat of a tornado had me thinking that I should probably write up a will, my week in Austin was awash with hearty food, frosty drinks and loud music. The night before, I visited an expansive restaurant called Aba. It’s a multi-level labyrinth of spaces to sit and relax the night away, from cozy interiors to outdoor seating and bills itself as a Mediterranean restaurant (‘aba’ means father in hebrew), with a menu just as large as its confines. Among them, a bevy of zero proof cocktails, like their Faux Loma (house-made pineapple fresno cordial, lime, and a greek grapefruit soda). Elsewhere on the menu, they also have massive ‘groupies,’ which are cocktail pitchers fit for a crowd including Locals Only (gin, melon, coconut and lime). I ordered a Penicillin, a new favorite I discovered while at the Los Angeles restaurant Superba. The smokieness along with its trademark ginger flavor has been regularly hitting the spot ever since.

 

 

Austin is a city that has birthed a ton of beloved commodities across spectrums ranging from alcohol (the aforementioned White Claw as well as Tito’s Vodka are based here) as well as cultural. Along with stars like Ethan Hawke and director Robert Rodriguez, South by Southwest delivers the city’s greatest impact on culture; debuting bands, premiering movies and conveying ideas that tend to penetrate the zeitgeist far beyond the Texas borders every spring. That’s part of the reason why people from all over the world descend on it, including my new British friends at Bowers and Wilkins. After lunch at Tacodeli (known for their margaritas, micheladas and horchata), the audio company invites me to hear what they bill as a one-of-a-kind high fidelity speaker system. It’s an impressive brand (their speakers are used at Abbey Road!) and the system, which is so delicate it takes a handful of engineers who flew in from England tender love and care to maintain it. The work is well worth it: I ask if they could play Frank Sinatra’s “Come Fly With Me” and it sounds like I’m hearing a song if I’ve known my entire life for the first time.

That’s part of the reason why The Courtyard was evacuated; with lightning in the area, they didn’t want to take the chance that the precious contraption would be zapped. As the bolts strike above me, I run back to my hotel and arrive just in time for a massive rainstorm.

The next day, over brunch at The Grey Market (where local Austin brewery Meanwhile is poured from the taps), I ruminate on my week. Hoping the weather cooperates, I’m already thinking about my trip back.

The post An Austin, Texas Travel Diary: Cocktails, Music, and a Tornado Watch appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ With Sammy Hagar

By | Mixology News

Rock & Roll Hall of Famer and spirits trailblazer Sammy Hagar turned his passion for great food, music, and spirits into a thriving and iconic lifestyle brand with his flagship, Cabo Wabo Cantina. He has since launched an award-winning portfolio of top-shelf spirits.

 

 

His latest venture, Sammy’s Beach Bar Cocktail Co. recently debuted a line of sparkling rum canned cocktails. We got to chat with Sammy about his latest RTD, his favorite cocktails and love of bartending and his pretty damn good Margaritas!

 

Tell us about the projects you are working on.

I’m always working on a lot of different projects simultaneously because I’m one of those people that loves to multitask. Currently, I’m promoting my new album with The Circle that was produced by Dave Cobb, Crazy Times.

Last year I released my sparkling rum cocktails in a can, Sammy’s Beach Bar Cocktail Co., in California, Texas, Florida and Nevada. Soon they’ll be in many other states, which is very exciting. People loved our four original flavors like Island Pop, Pineapple Splash, Tangerine Dream and Cherry Kola Chill; and I’m now working to perfect the recipe for two more flavors. They’re all great blends with my Beach Bar Rum. I’m very picky when it comes to getting the flavors perfected but we’ve just about got them ready to launch.

 

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

Downtime? What is that?? Haha. I haven’t found any downtime.

If you ever give me too much downtime, I end up starting a new project. That’s the creative side of me that I love. Because, for me, the creative side is thrilling. It’s magical. It’s like when the lights go on and you see everything so clearly. But then the reality hits you and you realize, “oh shoot, now I have to go to work, and I have to do this and that and that, etc.” which is not as much fun. Unfortunately, sometimes a lot of people fail to do the hard work needed for a venture to flourish, and then you end up with a failed project. So, to answer your question, I don’t end up having a lot of downtime because my creativity leads to a lot of time and work. But I’m 100% okay with that!

 

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

I’m a fanatic about food. I think it comes from the fact that my grandfather was a fantastic chef, my mother was a wonderful cook and I love to cook myself, so it’s in my blood. When I do go out, I pretty much go to the tried-and-true places that I know have great food.

I’m also lucky enough to have several friends who are amazing chefs, so I go to their restaurants. You know that if you go to a Michael Mina restaurant, you’re going to get a great meal every single time, no matter which of his restaurants or what style of food they serve, the quality will consistently be top notch. The same can be said for Wolfgang Puck. There are several restaurateurs who have restaurants in multiple cities so when I’m in a new city I’ll choose to go to one of their restaurants because I’m guaranteed a great meal. And nothing ruins my evening like a bad meal.

 

What types of dishes do you typically order?

When I walk into a restaurant that I’ve never been to before, I try to talk to someone like the manager or the chef if I can get a minute with him or her. I will ask them, “If this is the only time in my life that I’ll ever visit here, what should I eat?” That insider advice tends to get me the best meal in the house. I would order something special that day because you know it’s fresh. Or, if it’s an Italian restaurant, I always order a pasta course.

 

Any favorite bars?

It would definitely have to be Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills! Hahaha

 

What drinks do you order when out? Favorite drink?

My favorite drink in the world and probably the greatest drink that has ever been invented is a great handmade Margarita. But if it’s not handmade, it can be one of the worst drinks! When you get those packaged mixers and mix it with good tequila, you basically just ruined the tequila.

The ingredients are a good fresh lime juice, and even better if you can get Mexican limes, simple syrup, Cointreau or Triple Sec type and a good 100% agave tequila shaken over ice and poured straight into a lightly salted Martini glass. But you can’t pour too much at one time because you don’t want it to get diluted from the ice cubes.

 

Do you prepare drinks at home?

Absolutely! I love entertaining at home. That’s pretty much why I created my book Sammy Hagar’s Cocktail Hits, because it’s full of great drink recipes like the one I just told you.

 

Tell us about your home bar. What is it stocked with?

My home bar is overstocked with tequila, mezcal, and rum from all over the world. Because those are the spirits that I create and sell. I like to see what other people are doing and it inspires me to make my products even better. I also have your standard things like Campari, vodka, and gin. But I’m not much of a brown spirits guy.

But my pride and joy and where I go every night before I cook dinner is my wine cellar. My cellar has more than 14,000 bottles and is dug into the side of a mountain with a lock on it. It’s more secure than the bank safes in town! I collect wine from all over the world and my collection goes back to 70s in California, the 40s in Bordeaux and the 70s in Italy and Spain.

 

Have you ever been a bartender?

I’ve been a bartender many times. Matter of fact, every time I walk into one of my restaurants I end up behind the bar. I love mixing drinks for people. Also, when I’m out promoting my products and I walk into other people’s bars, I end up going straight behind the bar and mixing Margaritas or Mojitos, which are pretty damn good if I say so myself.

If you could share a drink with anyone, who would it be?

That’s a good question. I’d say Jimmy Buffett who I’ve met, but we never went drinking. But I think Buffet and I drinking together in the right location, maybe south of the border, would have a great time talking about drinks and about our travels. And we’d probably put away a large amount of tequila!

The post Chillin’ With Sammy Hagar appeared first on Chilled Magazine.

Source: Mixology News

11 Must Mix Bubbly Cocktails for Spring

By | Mixology News

Bubbly is the way to be this spring season and with these cocktails you’ll be on trend and in the mood for happy.

 

Giddy Up Pony

Created by Christopher Reyes – Ponyboy Brooklyn, NY

Ingredients:

  • 1 oz Cazadores tequila
  • 1/2 oz agave
  • 1/2 oz Ilegal Mezcal
  • 1/2 oz green chartreuse
  • 1/2 lemon juice
  • 5 dashes jalapeno tincture

Preparation: Shake with ice, strain, serve in cocktail coupe.

 

 

The Golden Now

Available at The Apparatus Room at Detroit Foundation Hotel

Ingredients:

  • 3 oz. Golden Beet infused Foundation Gin
  • 1 oz. Cardamaro Amaro
  • 2 dashes orange bitters
  • One spray zaatar tincture

Glassware: Cocktail Coup

Preparation:  Shake and double strain into coupe glass.

Garnish: Garnished with 3 goat cheese stuffed kalamata olives

 

 

 

Pineapple Punch Bowl (Topside)

Created by Shel Buhler, Brand Director Aparium Hotels – Percheron, Kansas City, MO

Photo courtesy of Crossroads Hotel

Ingredients:

  • 8 oz Espolon Tequila
  • 4 oz Cocchi Americano
  • 4 oz Campari
  • 8 oz Mango Syrup
  • 6 oz Lime Juice
  • 7 1/2 oz Water
  • 16 dashes Hellfire Bitters

Preparation: Combine all ingredients in a Vitamix and blend for smooth consistency. Add 4″ x 6″ block of ice to the Pineapple Punch Bowl and cover completely with crushed ice before adding Punch on top. Garnish with fresh cut lime wheels.

 

 

Monte Paloma

Created by Amaro Montenegro

Ingredients:

  • 2 oz Amaro Montenegro
  • 1 oz Blanco Tequila
  • 2 oz Grapefruit Juice
  • 1 oz Fresh Lime Juice
  • Club Soda, to top

Garnish: Slice of grapefruit

Glassware: Collins glass

Preparation: Pour all ingredients over ice in a Collins glass. Top with Club Soda and stir gently. Garnish with a grapefruit slice.

 

 

Meadowland Tonic

Created by Jeff Savage, Head Bartender at Botanist in Fairmont Pacific Rim in Vancouver, BC

Ingredients:

  • 1 1/2 oz Vya Dry Vermouth
  • 1/2 oz St Germain
  • 1/4 oz Paris-Singapore Syrup
  • 3 oz Tonic

Preparation: Build in wine glass. Add all ingredients with ice and stir to incorporate. Garnish with a Spritz of Wild Rose Tincture and garnish with a Lemon and Flower.

 

 

Southside Snowplow

Created by Leo Robitschek – The Ski Lodge in Las Vegas, NV

Ingredients:

  • 3/4 oz of kumquat simple syrup
  • 3/4 oz fresh lime juice
  • 1oz cocchi americano
  • 1 oz Gin
  • 5 drops of saline. (1:10 ratio of salt to water)
  • 5 mint leaves

Preparation: Add 100g of sliced kumquats to 1000ml of simple syrup. Seal in a cryovac bag and steam cook at 158 degrees Fahrenheit for 30 minutes. In a cocktail shaker, combine saline drops, kumquat simple syrup, lime juice, cocchi americano, and gin. Shake quickly 2-3 times. Pour into a double rocks glass. Garnish with cucumber around the glass and mint around a kumquat in the center.

 

 

Jungle Bird

Created by Select Aperitivo

Ingredients:

  • 1 1/2 oz Dark Rum
  • 3/4 oz Select Aperitivo
  • 1 1/2 oz Pineapple Juice
  • 1/2 oz Simple Syrup
  • 1/2 oz Lime Juice

Preparation: Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously until chilled. Strain into glass over ice and garnish with a thin pineapple wedge and leaf.

 

 

White Sbagliato

Created by Simon Sebbah, Beverage Director – Saint Theo’s in New York, NY

Ingredients:

  • 1 1/2 oz Italicus
  • 3/4 oz Saint Germain
  • 4 oz FIOL prosecco

Glassware: Wine

Garnish: Thyme Bouquet

Preparation: In a wine glass with ice, add ingredients one at a time. Top with prosecco and give it a quick stir, add garnish and enjoy.

 

 

Hawaiian Iced Tea

Created by Julie Reiner, Co-owner – Milady’s New York, NY

Ingredients:

  • 1 1/2 oz Grey Goose l’Orange
  • 1/2 oz Giffard Passion Fruit Liqueur
  • 3/4 oz Liliuokalani black tea syrup
  • 3/4 lemon
  • 2 oz Perrier

Preparation: Add everything but the Perrier to a shaker tin and throw 5 times from tin to tin. Add the Perrier to the tin to incorporate, then pour into a Collins glass over fresh ice. Garnish with orchid flower and lemon wheel.

 

 

Good Morning Fizz

Courtesy of Mr Black Spirits

Ingredients:

  • 3/4 oz Mr Black Cold Brew Liqueur
  • 3/4 oz Gin
  • 3/4 oz Amaro Montenegro
  • 1 oz Lemon Juice
  • 3/4 oz Strawberry Syrup
  • 2 oz Whipping Cream
  • 1/2 oz Coconut Cream
  • 1 Egg White
  • 2 Dashes of Rose Water (optional)

Preparation: Dry Shake (without ice), add Ice and Shake Hard. Pour into a long glass with 2-3 oz of soda. Let sit for 1 minute, poke a hole in the middle of the cloud and pour the remaining cocktail through the cloud to pop the top. Garnish thin strawberry slice.

 

 

Lil Fizzle

Mercy Me DC at Yours Truly DC

Ingredients:

  • 1 oz Italicus Bergamotto
  • 1 oz Cappelletti
  • 3/4 oz Verjus Blend
  • 3/4 oz strained Grapefruit Juice
  • Prosecco, to top

Preparation: Build on ice in a wine glass. Stir and garnish with

The post 11 Must Mix Bubbly Cocktails for Spring appeared first on Chilled Magazine.

Source: Mixology News

Hey Bartenders—Got Heart and Hustle? Prove it at The Coramino Cup!

By | Mixology News

Inspired by the heart and soul that goes into nightlife bartending, Gran Coramino Tequila, in partnership with Chilled Media, proudly presents the first annual Coramino Cup hosted by Kevin Hart!

 

 

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.

One bartender will be crowned the winner of The Coramino Cup, earning the title: Gran Coramino’s Bartender of the Year. Along with serious bragging rights, the winning bartender will be honored in a full-page Gran Coramino ad in Chilled Magazine and will bartend at select events with Kevin Hart throughout the year!

Fifteen (15) finalists from across the nation will be invited to compete in the first annual Coramino Cup in Las Vegas in early July. Enter The Coramino Cup by submitting a video showcasing your high-volume bartending skills and filling out a registration form explaining why you should compete in The Coramino Cup. Video submissions are evaluated based on skills unique to nightlife bartending.

Submissions end on May 31st so don’t miss your chance to compete in The Coramino Cup.

Kevin Hart and Gran Coramino Tequila appreciate hard-working, skilled bartenders who are the unsung heroes of the night, spending countless hours behind the bar perfecting their craft. So, bring your unique style and flair to Vegas and prove you have what it takes to be crowned the first-ever winner of The Coramino Cup!

Who will prevail? Enter The Coramino Cup.

The post Hey Bartenders—Got Heart and Hustle? Prove it at The Coramino Cup! appeared first on Chilled Magazine.

Source: Mixology News