August 2023

The Seasonal Cocktail author Jason Hedges, Beverage Director at Laurent Tourondel Hospitality offers some spicy tequila recipes to spice up your summer nights.

Honey Badger

Also available on the menu at The Vine in New York City

Ingredients:

• 2 oz Pomegranate and Jalapeño Infused Milagro Reposado Tequila*
• 3/4 oz Lime Juice
• 1/2 oz Cointreau
• 1/2 oz Honey Syrup**

Preparation: Shake all ingredients and strain into a rocks glass with a lime wheel and large cube of frozen pomegranate juice.

*Pomegranate And Jalapeño Infused Tequila

Combine 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila. Let infuse for 1 to 2 days, stirring or agitating occasionally. Strain and bottle.

**Honey Syrup

Use a 2 to 1 ratio of honey to water. Simmer over medium heat until the honey dissolves. Bottle and refrigerate.

Laguna Blanca

Ingredients:

• 2 oz Thai Chili Infused Milagro Tequila*
• 1 oz Fresh Coconut Puree
• 1/2 oz Cointreau
• 1/2 oz Lemongrass Syrup**
• 3/4 oz Lime Juice

Preparation: Shake all ingredients and strain into a salt-rimmed rocks glass with 1 large ice cube. Garnish with a kaffir lime leaf.

*Thai Chili infused Tequila

Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then strain and bottle.

**Lemongrass Syrup

In a saucepan, add 1 cup of chopped lemongrass for every quart of simple syrup. Simmer over medium heat for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate.

Sangre de Remolacha

Ingredients:

• 2 oz Jalapeño Infused Patrón Silver*
• 3/4 oz Lime Juice
• 1/2 oz Cointreau
• 1/2 oz Thyme Syrup**
• 1 bar spoon Fresh Beet Puree***

Preparation: Shake all ingredients and strain over an ice-filled rocks glass.
Garnish with a sprig of thyme.

*Jalapeño Infused Patrón

Combine 2–3 seeded and sliced jalapeños with 1 liter of tequila. Let infuse for 2 days, stirring or agitating occasionally. Strain and bottle.

**Thyme Syrup

In a saucepan, add 12 thyme sprigs for every quart of simple syrup. Let simmer for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate

***Beet Puree

Ingredients:

• 2 Lb Fresh Beets, Peeled And Roughly Chopped
• 1 Piece Ginger Root, Peeled And Thinly Sliced
• 1 Tsp Ground Coriander
• 1 Tsp Salt
• 1 Tbsp Olive Oil
• ¾ Tsp Orange Zest
• Finely Grated
• 3 Tbsp Orange Juice
• 1 Tbsp Apple Cider Vinegar

Preparation:

• Scatter beets and ginger on an aluminum foil–rimmed baking sheet. Sprinkle them with coriander and salt and drizzle with olive oil.
• Cover with another sheet of aluminum foil and seal the edges to form a packet.
• Place in a 425-degree preheated oven and bake for 30 minutes.
• Remove from heat and let the beets steam in the foil packet for 10 minutes.
• Unwrap the packet and transfer beets, ginger, and any juices into a blender or food processor.
• Puree with zest, juice, and vinegar until smooth.

The post 3 Tequila Cocktails to Spice Up Your Summer appeared first on Chilled Magazine.

Source: Mixology News

During this year’s Bar Convent Brooklyn, some of the most sought-after brands hosted our Chilled 100 Bartender members during sponsored educational dinners, with guided spirits tastings paired with fine dishes and desserts.

Photos by Lydia Lee

Led by industry icon, ms. franky marshall, who got her claim to fame as Clover Club’s top bartender is now teaching and educating members of the spirits industry about Cognac and Pineau des Charentes. While teaching our Chilled 100 Bartenders about modern bartending techniques, she spoke eloquently about the different expressions of Pineau des Charentes, pairing each with different French cuisine.

“We had an enthusiastic group of industry folx, many of them new to Pineau,” shares ms. franky.

“I was very excited to be able to show them a wide range of expressions (thirteen in total) and have them discover how well PdC works not only in cocktails but paired with food. Like I always say: #pineauyouwantsome!”

The post ms. franky marshall Talks Pineau des Charentes with the Chilled 100 Bartenders appeared first on Chilled Magazine.

Source: Mixology News

On June 8th, 2008, the Commonwealth of Massachusetts issued an alcohol import permit and wholesale license to Daniel and Christine Cooney, and Heavenly Spirits officially opened its doors.

From the very beginning, the Cooney’s mission was to represent exceptional craft spirits produced in France. Due to previously created industry relationships as spirits brokers, the Cooneys were immediately able to hit the ground running, distributing in six states with a dozen French spirit brands. Since that time, Heavenly Spirits has experienced steady and consistent growth, today representing over twenty producers in almost forty states.

One year into starting the company, Heavenly Spirits established themselves as the leading importer of Armagnac to the United States, with brands that included Delord, Marie Duffau, Dartigalongue, and Artez, a distinction they still hold to this day. Soon after, this husband-and-wife team went from being a two-person company to a twelve-person crew, as well as import leaders in several other categories of French spirits, including: organic Cognac, organic Calvados, and French Whisky.

Proud of the success they have achieved over the first fifteen years, the company continues to find new and innovative ways to connect with American spirits consumers, as well as the publishing of a quarterly newsletter and constant updating of their Heavenly Spirits Catalog, which is available both in print and on their website.

When asked to what they attribute their success, Christine answers, “Unlike most typical importers, Heavenly Spirits proudly builds and promotes our family of French spirit brands as well as the culture and savoir-faire that they grow from. In addition to being importers/distributors, we see ourselves as educators and ambassadors for the delights and pleasures of French spirit culture.” The couple have traveled all over the United States conducting educational seminars and tastings.

People and relationships are the keys behind Heavenly Spirits success. “Most of our suppliers are small, to medium-sized, family-owned, multi-generational businesses, who we consider part of our family of authentic French spirits,” says Daniel, adding that their two sons, “Austin and Keenan are already getting involved in different aspects of the company business. Austin recently held the position of World Export Manager for one of the cognacs Heavenly currently represents. Keenan recently completed a university degree in communications and will begin work toward an MBA degree in the fall.”

The people who craft these spirits are as important as the liquid in the bottle because they are the ones whose passion and savoir-faire translate to the high-quality spirit in the glass. “The Heavenly family of producers is not just limited to how we represent their brands in the United States, but also to building relationships on French soil that spur creative collaboration,” says Daniel. Armorik, distillers of the first French whiskies, used a cask from Armagnac Dartigalongue to finish one of its single malts. Armorik Breton Single Malt Armagnac Cask Finish was the first single malt whisky available in the United States to be finished in Armagnac casks, now something of a trend, and is bottled at 46% ABV. Their most recent producer collaboration just landed in May, an Organic Cask Strength XO Calvados from Claque-Pépin, which is aged 8 years and finished in Organic Cognac casks from Distillerie Du Peyrat, just landed in May.

And finally, Heavenly Spirits wouldn’t be where it is today without its growing and dedicated staff. “Everyone from our salespeople and territory managers to our office and warehouse crew are invested in our business. We taste new products as a company, and everyone gets to voice their input. It’s made our portfolio and our business stronger and developed a very cohesive awareness of what makes Heavenly Spirits stand out. We recently did a Brand Strategy workshop and our whole team was in alignment that the word best describing Heavenly Spirits is our ‘authenticity.’ That is as true for the French spirits we represent, as for the people who make them, and our team who work so hard to educate and share them with American consumers,” adds Dan.

When asked about the future of the company, Dan responds, “As we reflect on the challenges and successes of the past fifteen years, we have also been working on plans for future growth. The whole Heavenly team is looking forward to building on our past successes, as we find new and creative ways to introduce our exceptional spirit brands to the increasingly passionate and knowledgeable consumers in the United States market. This October, we are planning an invitation-only portfolio tasting event hosted by the French Library in Boston, and we are also working on plans to bring interested parties to France, where they can learn more about how these amazing spirits are made.”

For more information on Heavenly Spirits and the spirits they represent, please visit their website at: www.heavenlyspirits.com

The post Celebrating 15 years of Heavenly Spirits, From France with Love appeared first on Chilled Magazine.

Source: Mixology News

Throughout James Nowicki’s career in the hospitality industry, each role contributed to his current level of expertise. During high school, he learned the fundamentals as a server and cook. Not long after, he secured his first full-time bartending job in 2013 at The Rail Pub, Savannah, Georgia’s staple dive bar, where he gained essential knowledge on what tending bar is.

Nowicki took that experience to Alley Cat Lounge, where he received an unparalleled education in classic cocktails. Then at The Alida Hotel, he channeled his imagination to create and balance cocktails. James took his craft to another level at The Bamboo Room at Sorry Charlie’s by adding layers of complexity to his recipes. Now a well-rounded expert mixologist, Nowicki can detect new trends like the back of his hand. On his radar? A produce-forward cocktail menu showcasing low-ABV aperitifs like vermouth, sherry, and amaro to change the narrative and take the foot off the gas so guests can enjoy a night out without overdoing it. We asked James to tell us more.

Tell us about Common Thread.

Common Thread is an inventive, ingredient-driven restaurant that opened in a historic home in Savannah’s Thomas Square neighborhood in January 2021. We’ve quickly gained traction as a dining destination for locals and visitors, with accolades including being named one of the Best New Restaurants in America by Bon Appétit in September of this year.

What type of experience can guests expect to have?

Common Thread is an overdue addition to Savannah’s higher-end food and beverage scene. The building is an old house, and service feels like visiting an old friend’s home. Guests receive a warm greeting and are shown to their seats by our host staff. The restaurant has five unique dining rooms and a cozy bar and lounge area.

What is the beverage program like?

Our beverage menu is thoughtful, balanced, and approachable for the most open-minded imbibers. I’m all about a cocktail menu showcasing lower-ABV spirits like vermouth, fortified wine, and amaro.

Talk to us about your new approach to creating your beverage menu.

For the past few years, there has been a stronger push to create lower-ABV cocktails, zero-proof, or even cocktails made with things other than alcohol that offer a mildly altered state. Fortified wine, low-proof spirits, and a burgeoning industry of zero-proof spirits and distillates make it easy.

Tell us about mixing with Low ABV ingredients to create your cocktail experience.

A good, balanced cocktail is a purposeful standalone sensory experience. A good cocktail should make you want another. The issue I have and so many other people have is one must stop drinking and switch to something else to remain composed and fully in control of the evening. Even the most accomplished drinkers can only handle a few full strength Manhattans or classic Martinis before things get a little wonky, so the remedy for that is to create an alternative that is just as nice to consume. All these wonderful low-ABV options allow guests to enjoy multiple cocktails and remember the end of their meal.

Give bartenders some tips for creating a Low-ABV cocktail menu.

Keep it Chill: Keep wine-based spirits in the refrigerator to stay fresh for longer. This includes but is not limited to sweet and dry vermouth, sherries, wine-based amaro, etc.

Strong is Good: Use strong spirits to modify and enhance low-ABV cocktails instead of providing the backbone of the drink. Reach for spirits with a lot of character, like mezcal or Jamaican rum to add tons of nuance in just a small volume.

Try Swapping: Use low-ABV spirits instead of high-proof ones or split the base spirit measurement with a low-ABV spirit in a drink you’re already familiar with. The simplest and most delicious example is the Martini. All that needs to be done to bring the proof down is to invert the gin to vermouth ratio (referred to as an inverted Martini, as opposed to a classic Martini).

Keep an Open Mind: Try a lot of stuff. Aperol isn’t the only aperitif that should be spritzed with prosecco and soda water and glugged on the porch. This also means drinking other people’s cocktails. The service industry functions best when you take on the mentality a rising tide raises all ships.

The post We Ask Savannah Bartender James Nowicki How to Create a Low-ABV Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

People interested in Grappa got an education in the traditional Italian spirit at Hello Grappa! Days 2023 in New York from June 14 to 16.

Grappa is experiencing a resurgence of interest due to its sustainability (it’s made from grape pomace, which is a leftover of the winemaking process) and versatility as a sipping or cocktail spirit. As more people look for artisan products and get interested in creative cocktails, they’re finding that Grappa fits a variety of their needs. Hello Grappa! Days were an opportunity for them to learn more about this popular spirit and how to best consume it.

A highlight of the series of gatherings was the Grappa Cocktail Contest, designed to showcase that Grappa is great in cocktails. Eleven talented bartenders competed to create impressive Grappa-based cocktails. Nicolas Brimau, a highly regarded mixologist in New York City, won with the AMORE, a shaken cocktail with notes of passion fruit, aquafaba and chamomile.

In addition to the cocktail contest, approximately 150 spirit and wine professionals attended masterclasses and educational workshops. The sessions covered a wide range of topics including Grappa’s rich history, production process, aging regimen and its status as a sustainable product with diverse applications. Attendees had the opportunity to sample a variety of Grappas and meet producers and representatives from eleven Grappa brands from various parts of Italy.

“We made a significant impact during Hello Grappa! Days,” said Michael Wangbickler, president of Balzac Communications & Marketing, the organizers of the activities.

“Grappa is unfamiliar to many in the U.S., both trade and consumers. We took advantage of this opportunity to help educate and elevate this craft spirit during Hello Grappa! Days.”

Having had several conversations with attendees at the events, there was unprecedented interest, with many walking away as new Grappa fans.

“The event with the Grappa Cocktail Contest was particularly effective,” Wangbickler added. “It showed everyone that Grappa is a versatile spirit, great in cocktails or drunk straight. Attendees were very engaged, having a chance to try all the bartenders’ creations. I’m grateful to everyone who participated in the week’s activities and the warm reception we received everywhere we went. I’m looking forward to seeing Grappa import numbers going up and having greater access to this special spirit.”

Some fun facts about Grappa

Grappa is a spirit distilled from pomace (grape skins and seeds) after wine fermentation. First, distillers select the pomace of only the finest Italian wines for the distillation process. Though any grape can be used, the skins and seeds used to produce Moscato, Barolo and Brunello are among the most common products selected.

The pomace is carefully heated to produce steam, which captures both the alcohol and aromatic compounds that remain in the grapes. The steam wafts into a separate chamber and is condensed back into a liquid.

Lowering the alcohol content of the distillate is critical. The Grappa is diluted with pure water until the desired alcohol content is reached. It is then filtered at low temperature to remove any impurities. Grappa can be unaged or aged, depending on the producer’s end goal.

It’s common to serve Grappa on its own in a chalice, tulip or balloon glass. Serve unaged Grappa slightly chilled (47˚F if possible) and aged Grappa at cool room temperature (around 60˚F). Fill the glass only one-quarter full and let it sit for 10 to 15 minutes to allow the aromas time to develop.

Grappa also tastes great in a variety of cocktails. Substitute it as the spirit of choice in many classic cocktails or experiment to find an enjoyable and original combination. The VE.N.TO cocktail, the first mixed drink developed specifically to showcase Grappa, is another option.

The Hello Grappa! is a three-year informational and promotional campaign designed to increase Americans’ understanding of Grappa GI. The project was sponsored by AssoDistil and cofunded by the European Union according to Reg. 1144/2014. Get more details about the campaign and about Grappa at www.hellograppa.com or on Facebook and Instagram.

The post Grappa lovers get an education at Hello Grappa! Days  appeared first on Chilled Magazine.

Source: Mixology News

Time to raise your spirits!

NOLET’S Gin is crafted with over 330 years and 11 generations of Nolet family distilling tradition and expertise. NOLET’S Silver Gin features real botanicals of rose, peach and raspberry. This gin has no carbs, no sugar, is gluten-free, and only 117 calories per 1.5 oz serve. Check out these two must mix summer cocktails made with Nolet’s Silver Gin.

Cucumber Smash

Simply smashing, the refreshing botanical Cucumber Smash with NOLET’S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah!

Ingredients:

• 1 1/4 oz. NOLET’S Silver Gin
• 3/4 oz. Simple Syrup
• 1 oz. Lemon Juice
• Soda Water (to top)
• Cucumber Slices
• Mint Leaves

Preparation: Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.

Peach Lemonade

The recipe for NOLET’S Silver Peach Lemonade is beloved. It’s simple to build, can be made in advance, and is perfect to enjoy with friends.

Ingredients:

• 1 1/2 oz. NOLET’S Silver Gin
• 3 oz. Fresh Squeezed Lemonade
• Club Soda
• Peaches

Preparation: Muddle two peach slices in the bottom of a highball glass. Add ice and remaining ingredients and stir. Garnish with a peach slice.

*** Substitute 0.5 oz NOLET’S and the Club Soda for 1/2 oz. Elderflower Liqueur, for an elevated Peach Lemonade!

The post 2 Must Mix Summer Cocktails with Nolet’s Silver Gin appeared first on Chilled Magazine.

Source: Mixology News

Check out three must mix cocktails being served at Le Crocodile and Bar Blondeau, nestled within Williamsburg’s Wythe Hotel.

French Brasserie Le Crocodile seamlessly merges the essence of Parisian charm with the trendsetting vibes of Brooklyn. Along with the highlights on the dinner menu, the all-new Bijou Cocktail shines. Made with Accompani Liqueur Flora Green this classic pre-prohibition drink combines gin, sweet vermouth, green chartreuse, and orange bitters. Reimagined by Wythe Hotel’s Beverage Director, Jarett Karlsberg, the cocktail has a distinct New York twist, including Accompani Green Flora, Neversink Apple Gin from upstate New York, and Faccia Brutto Aperitivo made in Brooklyn.

Nestled on the hotel’s 6th floor, Bar Blondeau presents the quintessential New York City summer haven with stunning views of the Manhattan skyline, a culinary selection inspired European cuisine, a thoughtfully curated array of natural wines, and innovative cocktails.

This season, their bespoke cocktail menu has expanded, offering options that are sure to satisfy:

The On Franklin Street, is an off-the-menu cocktail made with Wythe No. 80, a new single-barrel whiskey made with New York-grown ingredients exclusively for Wythe Hotel by the New York Distilling Company. This drink presents a different expression of the whiskey, reinterpreting the classic Manhattan cocktail with liqueurs and vermouths from New York State that complement the whiskey’s fragrant notes.

The Rum Diary, is a frozen tropical daydream that recalls a piña colada with more coconut-forward notes. Or opt for the Frozé, always an “it” drink of the season. Crafted from a delightful blend of strawberries, rosé wine, grenadine, and a splash of vodka, this pink treat is the perfect drink for summer rooftop season.

BIjou Cocktail

Photo by Marie Lombardo

Ingredients:

• 2 dashes Bitter truth Orange Bitters
• 1 1/2 oz Neversink Apple Gin
• 3/4 oz Accompanie Flora
• 3/4 oz Lustau Vermut Rose
• 1/2 oz Faccia Brutto Aperitivo

Preparation: Stir, strain into a chilled coupe, Garnish with an orange twist.

On Franklin Street

Photo by Makani Kirwin

Ingredients:

• 1 dash orange bitters
• 1 dash angostura bitters
• 2 oz. Wythe No. 80 (or a whiskey of choice)
• 1/2 oz Method Spirits sweet vermouth (or a sweet vermouth of choice)
• 1/2 oz Faccia Brutto Centerbe (or a Chartreuse of choice)

Preparation: Stir, strain into a chilled coupe, Garnish with a lemon twist.

Rum Diary

Photo by Makani Kirwin

Ingredients:

• 1 1/2 oz Don Q Gold
• 1/2 oz The Funk
• 1/4 voz pernod Pastis
• 1/2 oz Giffard Sirop Noix De Coco
• 1/4 oz Cane
• 1 oz Lime juice

The post 3 Must Mix Summer Cocktails at Wythe Hotel’s Le Crocodile and Bar Blondeau Bars appeared first on Chilled Magazine.

Source: Mixology News

Put a little sizzle with your sweetness with our Drink of the Week—the Mango Habanero Margarita made with Ole Smoky Mango Habanero Whiskey.

Creativity is at the heart of this whiskey when added to the sweet taste of mango and complemented with a spicy habanero pepper finish. Perfect for creating cocktails with a kick!

Mango Habanero Margarita

Ingredients:

• 1 1/2 oz. Ole Smoky Mango Habanero Whiskey
• 3 oz. Margarita Mix
• 1/2 oz. Orange Juice
• Lime Wheel (for garnish)
• Salt Rim (for garnish)
• Sliced Mango and Habanero Pepper (for garnish) optional

Preparation: Mix well in glass over ice, garnish & drink responsibly

The post Mango Habanero Margarita appeared first on Chilled Magazine.

Source: Mixology News

Chilled Media Presents THE BARTENDERS SOCIETY COCKTAIL COMPETITION Sponsored by Marie Brizard & 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. Each bartender must create a unique cocktail inspired by the theme: Bringing a Local Twist to a Classic Cocktail from the Past.

Each bartender is invited to create an original cocktail that reworks a classic cocktail recipe 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 of 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. Cocktail entries will then advance to the U.S. Finals, judged virtually in August, which 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 Prizing

1st Place
Two (2) bartenders win a trip to France to compete in Global Finals

2nd Place
Two (2) bartenders will win $500 each.

3rd Place
Two (2) bartenders will win $250 each.

Global Finals
The Grand Prize Winner will win a trip for two to Martinique + $2,000 cash + 1 year of press and digital promotion.

Deadline for entries: August 25, 2023 Enter HERE!

Eau Claire To Saint-Pierre

Recipe by Nick Shea

Cocktail Inspiration:

This is a variation of a flip inspired by my hometown Wisconsin State Fair, where every year one can visit the Milk Hut and get a variety of delicious, flavored milks unavailable anywhere else in the state. The milk at this fair was fruity, sweet, and delicious but often not extremely pasteurized and had an interesting funk quality, beautifully matched by the St James rum. Washing the Marie Brizard with Wisconsin ricotta cheese adds a slight creaminess and saltiness to the drink. Finally, Wisconsin Ice Wine (famously rich and sweet, even by Ice Wine standards) adds sweetness and rounds out the drink along with black walnut bitters to balance. A delicious and comforting memory of home.

Ingredients:

• 1 1/2 oz banana-infused St James Vieux Rhum*
• 3/4 oz ricotta-washed Marie Brizard No 12 Banana liqueur
• 1/4 oz Ice Wine (preferably from Wisconsin)
• 1/2 oz lemon juice
• 2 dashes Black Walnut bitters
• Whole egg

Preparation: Dry shake all ingredients, then add ice and wet shake. Serve into cute milk carton (or, alternatively, a double rocks glass with no ice). Optionally, garnish with grated nutmeg. *Banana infused rhum: Roast two bananas in oven at 375 degrees Fahrenheit for 15 minutes, turning once halfway through. Remove bananas, then combine with 750mL St James Vieux Rhum Agricole and sous vide at 170 degrees Fahrenheit for 2 hours. Strain and chill solution. Keeps indefinitely. Ricotta washed liqueur: Add 6 oz Wisconsin ricotta cheese to 750 ml Marie Brizard No 12 Banana liqueur. Blend with immersion blender or Vitamix, then allow to sit in a nonreactive container for 2 hours, stirring occasionally. Pour solution into a plastic bag, remove excess air from bag, and freeze for at least 2 hours. Fat content from cheese should solidify at the top of the bag. Cut bottom corner of bag and pour solution through a cheesecloth to strain. Keeps indefinitely. Garnish with (optional) grated nutmeg.

Sea Word

Recipe by Elena Johnson

Cocktail Inspiration:

This cocktail is a riff on the Last Word cocktail using ingredients that highlight my hometown of Baltimore, Maryland and our coastal location. Many food and beverage items in our region utilize a famous Maryland seafood seasoning, but I wanted to steer away from that “classic” angle and instead create a cocktail that still includes flavors like celery, anise, and salt, but that focuses more on the taste and freshness of the sea.

Ingredients:

• 1/4 oz nori tincture*
• 1/4 oz lime juice
• 1 oz fresh celery juice
• 3/4 oz Marie Brizard Anisette
• 1 1/4 oz St. James Rhum Agricole Blanc

*Nori Tincture

(1) 2.8 gram sheet nori, torn into 1 inch pieces, steeped in 6 oz 100-proof vodka for 48 hours.

Preparation: Combine equal parts coarse salt and kelp granules. Rim chilled coupe glass with salt/kelp mixture. Combine nori tincture, lime juice, celery juice, Marie Brizard Anisette, and St James Rhum Agricole Blanc in a shaker tin. Shake until well chilled, then double strain into prepared glass. Garnish with kelp granule/salt rim.

The post Hey Bartenders, Enter The Bartenders Society Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Although they typically get a reputation for being a winter drink, dark spirits can be enjoyed all year round.

As the temperatures rise and more time is being spent outside, there are a few whiskies to keep on hand to help cool you off. There’s nothing that a neat pour or a whiskey-based cocktail won’t fix.

Here are ten whiskies to sip on this summer.

Barrel Whiskey Batch 004

Aged for 11 years in American oak barrels, Barrel Whiskey Batch 004 should be on your radar. The golden amber liquid has notes of creamy milky sugar and caramelized plantains. It finishes with a roasted grapefruit and tangy lemon curd that coats the tongue and mouth. It makes for a delicious sipper in the summer. While there’s always the option to enjoy it on its own, add a splash of spring water for the whiskey to take on a softer texture.

Off Hours Bourbon

This modern take on bourbon is made for afternoon relaxation and after-dinner conversations. Not only will the bottle look exquisite on a bar cart, but its smooth and balanced taste has notes of vanilla, nutmeg, and toasted pecans. Each sip has rich notes of cinnamon with a silky finish. It’s for the moments in between.

Hibiki Blended Suntory Whisky

Japanese spirits have really paved their way in the industry throughout the years. On the nose, you’ll get hints of rose and lychee, both perfect for summertime. It’s crafted from a blend of 12 grains and malts and gets aged in American oak, sherry oak, and Mizunara (a Japanese oak) to yield a bright butterscotch color. You’ll find notes of honey, pear, and cinnamon in each sip.

Woodford Reserve Malt Whiskey

Unlike other malts, Woodford Reserve Malt Whiskey is a Kentucky Straight Malt Whiskey crafted from 51% malt and aged in new charred oak barrels. It’s the malt whiskey for bourbon lovers. The warm amber liquid has nutty dark chocolate and caramel notes that are brightened with traces of toasted coconut.

Four Roses Small Batch

This perfectly balanced bourbon was chosen by the Master Distiller at the peak of its maturation. Four Roses Distillery begins with the grains—using only the highest quality and non-GMO stuff. It’s aged six to seven years to yield a 90-proof spirit that is great on its own or with a splash of your favorite mixer.

NIKKA Coffey Grain Whisky

The world’s first patented continuous still was invented by Aeneas Coffey in 1830. While they aren’t the most efficient way to obtain spirits and aren’t easy to operate, they deliver a creamy texture. NIKKA Coffey Grain Whisky was crafted to showcase the beauty the Coffey Stills can offer. This Japanese whisky is predominantly made from corn to yield a sweet and mellow flavor.

Kaigan Whisky Expression

Another Japanese whisky to add to your collection, and it all begins with water for Kaigan. The distillery, located in Japan, is situated where Mount Mikuni and the Sugihara River flow. This spring water was declared one of the best waters in Japan. Aged for a minimum of three years, Kaigan Japanese Whisky has a sweet honey and vanilla taste that leads to a bold and rich finish.

The Macallan Triple Casks Matured 12 Years Old

All the whiskey lovers have The Macallan is on their radar. The Triple Casks Matured 12 Years Old is a light single malt bursting with fresh flavors—making it a perfect choice for the warm weather. European oak casks, American sherry seasoned oak casks, and American ex-bourbon oak casks create a whiskey full of fresh citrus fruits.

Basil Hayden Red Wine Cask Finish

If you’re looking for something unique and different, look no further. This whiskey is a blend of Basil Hayden’s classic high-rye mash bill and bourbon that gets partially aged in California red wine casks. It’s full of cherries and red fruit notes while still providing the traditional bourbon flavors of vanilla and charred oak. Although it might seem intimidating, it’s still incredibly approachable with a warm and crisp finish.

Starward Nova Single Malt Whisky

Beginning in their Melbourne distillery, they double-distill their single-mat whisky using Australian malted barley. All the barrels are sourced locally from wineries to achieve that red-wine flavor profile. It creates flavors of red berry pudding covered in vanilla, caramel, and spice. With each sip, you’ll get long and balanced finishes, and as the sweetness fades, the delicious flavor lasts.

The post 10 Whiskies For Summer Sipping appeared first on Chilled Magazine.

Source: Mixology News