August 2023

Spirit of Gallo’s Fan-Favorite Cream Liqueuri Offers Consumers a Delicious Twist to ‘Pumpkin-Up Your Cup’ This Fall

Spirit of Gallo’s fan-favorite cream liqueur, RumChata, continues to expand its audience and usage occasions with the launch of its newest flavor, Pumpkin Spice, a limited edition offering for Fall 2023.

“We are thrilled to introduce RumChata Pumpkin Spice, the perfect addition to any Fall celebration,” says Brandon Lieb, VP, Spirit of Gallo. “Consumers continue to respond to our focus on distinct, culturally relevant flavors, and Pumpkin Spice certainly hits those marks. As the temperatures cool down and we welcome Fall, this distinctive flavor profile is perfectly suited for consumption either on the rocks or mixed with coffee”

Since its introduction in 2009, RumChata has steadily grown within the cream liqueur category in both retail and on-premise. Known for its great taste and iconic packaging, RumChata has continuously focused on innovation to adapt to changing consumer trends. Pumpkin Spice is the latest in a line of innovative new flavors, following the successful launches of Limón, Peppermint Bark, and Coconut Cream. The unique combination of Caribbean rum, real dairy cream sourced from Wisconsin, and Mexican spice has made RumChata a favorite among enthusiasts.

With nearly 50% of consumers noting that pumpkin spice is their favorite fall flavorii, RumChata Pumpkin Spice is poised to become the go-to drink of Fall. RumChata Pumpkin Spice is available nationally now for SRP $24.99. For more information, visit www.RumChata.com.

The post RumChata Launches New Pumpkin Spice Limited Time Offering appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Rum Day, August 16th, with our Drink of the Week, Santa Teresa Rum Punch.

Santa Teresa Rum mixes elegance with craftsmanship in these expertly crafted cocktails. Santa Teresa 1796 is a premium rum, meticulously produced using a blend of rums aged up to 35 years. Its distinct character and smoothness make it an excellent choice for creating memorable cocktails that elevate any occasion.

Santa Teresa Rum Punch

Ingredients:

• 1 1/2 oz Santa Teresa 1796
• 1/2 oz Peach Liquor
• 1/2 oz Grapefruit Juice
• 1/4 oz Lime Juice
• 1 Dash Angostura Bitters
• 1 Bar Spoon of Absinthe (optional)

Preparation: Whip, shake and pour over crushed ice in a Collins glass. Garnish with mint sprig, cinnamon stick, seasonal berries

The post Santa Teresa Rum Punch to Celebrate National Rum Day appeared first on Chilled Magazine.

Source: Mixology News

Elevate your summer experience with Espanita Tequila. Capture the essence of the sun’s warmth with the richness of Espanita Signature Infusions Collection, ensuring each sip is a celebration of the season’s finest moments.

Award-winning Espanita Artisanal Tequila’s new collection of Signature Infusions includes all-natural fruit-flavored super premium tequilas. Crafted in ultra-small batches, Espanita’s Signature Infusions feature three distinct and elegantly balanced recipes of 100% Blue Agave Blanco tequila infused with freshly harvested Mexican-grown lime, aromatic sweet pineapple, and ruby red grapefruit. Smooth and sippable, the exciting new flavors are derived from original recipes developed by the brand’s founder, Marina Wilson, and Master Distiller Beto Ramirez.

From classic favorites with a twist to daring new concoctions, here are four must mix cocktails perfect for summer using Espanita’s Signature Infusions Collection.

Italian Paloma

Ingredients:

• 1 1/2 oz Espanita Grapefruit Tequila
• 1 oz Aperol
• 1/2 oz fresh Grapefruit Juice
• 1/2 oz Lime Juice
• 5-6 medium size Basil leaves
• 1 splash of Club Soda
• 2-3 dashes Grapefruit Bitters

Preparation: In a Boston shaker, lightly muddle together fresh basil leaves with freshly squeezed lime juice. Add Espanita Grapefruit tequila, Aperol, fresh grapefruit juice and a handful of ice. Shake vigorously for 10-15 seconds. Strain the cocktail through a fine mesh strainer into a Cocktail glass filled with fresh ice. Add a small splash of club soda to finish the drink and a couple of dashes of Grapefruit bitters, and gently stir to combine. Garnish with a basil leaf.

Frozen Pineapple Margarita

Ingredients:

• 2 oz Espanita Pineapple Tequila
• 1/2 oz orange liqueur such as Triple Sec
• 1 oz Lime juice, freshly pressed
• 1/2 cup frozen pineapple chunks
• 1/2 cup ice

Preparation: Combine all ingredients in a blender. Process until smooth and pour into chilled cocktail glasses.

Sour Drops with Espanita Lime Tequila

Ingredients:

• 1 oz Espanita Lime Tequila
• 1/2 oz Lime juice, fresh pressed
• 1/4 oz Simple Syrup
• 2-3 dashes Lime Bitters

Preparation: Combine all ingredients in the cocktail shaker, add a handful of ice and shake vigorously until well chilled. Strain into chilled cocktail shooter.

Kiwi Smash

Ingredients:

• 2 oz Espanita Lime Tequila
• 1 large Kiwi – peeled and sliced
• 3/4 oz freshly pressed Lime juice
• 4-5 fresh Mint Leaves
• 2-3 oz chilled sparkling soda water or Topo Chico

Preparation: In a mixing glass, lightly muddle mint leaves, kiwi slices and lime juice. Transfer the muddled ingredients into a cocktail shaker. Add Espanita Lime tequila, ice and shake vigorously for 15-20 seconds. Pour the cocktail into a chilled glass filled with fresh ice. Top the drink with soda and garnish with a kiwi slice.

The post 4 Must Mix Summer Cocktails with Espanita Signature Infusions Tequila appeared first on Chilled Magazine.

Source: Mixology News

Chilled Media Presents LE GRAND COURTÂGELIVE JOYOUSLY SPARKLING COCKTAIL COMPETITION

Calling all bartenders and mixologists.

We are looking for creative individuals to conceive of a cocktail using Le Grand Courtâge’s (LGC) Blanc de Blancs or Brut Rosé. We want the creation to embody the French spirit of Joie de Vivre and living joyously as we are about elevating and celebrating the every day!

The *POP* of the cork is the universal sound of happy and sparkling wine is an extremely versatile cocktail ingredient as the bubbles add a nice textural element with the effervescence, and the acidity offers a great balance point. Our price and palate make LGC perfect for cocktails. We are on the hunt for the best sparkling wine cocktail made by America’s best bartenders. Do you have a cocktail you are particularly proud of?

CREATE SOMETHING THAT SHOWS WHAT IT MEANS TO YOU TO LIVING JOYOUSLY AND TELL US IN BRIEF WHY THE COCKTAIL ENCAPSULATES THAT STATE OF MIND.

Competition deadline is 9/15

Enter Here

Prizes: 7 TOTAL PRIZES

Top Blanc & Rosé Winner gets $2000!

• 1st place – $2000 (2)
• 2nd place – $1000
• 3rd place – $500
Honorary Mentions
• Riff on a Classic – $300
• Fun & Unique – $300
• Easiest to Replicate (≤ 4 ingredients) – $300

Top 2 will also receive a complimentary bottle of Le Grand Courtâge every month, for a whole year!

The post Bartenders Enter the Live Joyously Sparkling Cocktail Competition! appeared first on Chilled Magazine.

Source: Mixology News

I’m in the land of my ancestors, in glorious Italy. I’m traversing Puglia, to be precise, speeding past vast groves of olive trees on my way to discover the popular region and maybe (definitely!) have some libations along the way.

The downside? Well, my driver is currently on the phone going back and forth with his son, steering the wheel with his knees.

Such is that laissez-faire life here in Italy, to borrow a phrase from the French. Around these parts, the pure enjoyment of life is colloquially understood as la dolce vita; a term coined by the director Federico Fellini, which deliciously translates to the sweet life. He meant it ironically, but here it’s anything but.

The sweet life here in Puglia is plain to see, even despite what I’m told is a blight affecting those olive trees. I’m staying in Ostuni; a community known as La Citta Bianca, or the White City. Perched near the Adriatic Sea and high above the valley below, it’s populated with stark, white-washed centuries-old buildings called Trulli. I later read it’s been inhabited since the Stone Age and by looking around, it’s easy to believe.

Much like any town in this congenial country, there’s a square where locals and visitors alike tend to gather, surrounding the bustling area are shops (hawking glassware and knitting), simple to-go cafes (which sell local treats like the Panzerotti, a fried hand pie stuffed with cheese) and, naturally, an array of quaint bars and restaurants. I survive my swervy drive and am sitting gazing at the square; outdoor seats here are prevalent when the weather calls for it. Of course, wine in Italy is a must, but stronger stuff is on my mind.

After a local dinner at Drogheria Pugliese where I sipped an Aperol Spritz and munched on Bombette Di Capocollo (sliced pork neck rolls with potato), I glance next door and see Casbah Risto Cafe, and above me are the Casbah’s army of umbrellas. Each of them says ALTAMURA; a local distillery that specializes in vodka. A regional Italian vodka? Yes, you read that right.

The twist here is that the operation, run by ex-New Yorkers I’ve come to learn, utilizes local grain from nearby Altamura, historically used to make bread, which adds to its local credentials. The umbrellas are also a harbinger, as I’m set to meet up with the founder, Frank Grillo, tomorrow, to get a sense of the unique operation.

I order the most local cocktail I can imagine, aside of course, from those Spritzes or the mighty Negroni. It’s an extra dirty vodka Martini, I’ve become a fan of them since 2023 kicked off, and this one is concocted with the Altamura. As I see it, it’s a local cocktail, of course, because of all these olive trees one sees galivanting around the area and the local olio on sale almost everywhere. This one is a perfect blend of the salty brine of the olives of this land and the smooth, crisp vodka.

What Grillo has done with Altamura since its founding a few short years ago since the pandemic is impressive. Later that night as I sit at the bar of my hotel, Ostuni Palace, the only vodka on prominent display there is Altamura; it’s clear bottles which depict a drawn picture of a lion with ribbons of teal, lime and pink. Surprised by the area’s affordability when it comes to libations (I guess I’m just used to my native New York City), I ask for a Hugo (Prosecco, St. Germain and Seltzer) and reflect on the number of calories I’ll consume during my stay here; which I roughly guess could happily reach into the many millions.

The following day, after a long, hot walk exploring more of Ostuni’s wonders and taking in the area’s wildflowers (which inspires a purchase of a local floral room spray from Olyfacts, a family business housed in one of these whitewashed buildings), I sit down to snack on some those famed panzerotti, both savory (with eggplant) and sweet (drenched in Nutella). To compliment it, and to combat the scorching sun, I ask the waiter here for a cold white wine. He brings me a Malvasia from nearby Solento’s Schola Sarmenti winery which I later learn was first opened in 1850 before lying dormant until a recent renovation. It’s subtle; both complimenting my food and helping fight against the heat.

The next day I head to the nearby community of Monopoli and a chic and pristine beach club flanking the Adriatic Sea called Macrame which is outfitted with umbrellas and lounge chairs, as well as a full-service bar and restaurant known for beach friendly grub like calamari and fresh fruit. In this part of Italy, it’s become popular for private entities to temporarily lease property by the beach, and the road leading to Macrame is full of many other similar endeavors. I sit in the sun, splash in the smooth, salty water and order some fried fish. By the end of the day I’m feeling low energy, which is where an espresso martini comes into play.

Of course, Macrame’s featured liquor is Altamura vodka, a bottle I’ve become so accustomed to already here in Puglia, and my cool cocktail does just the trick to power me into dinner in nearby Torre Canne at the family-run seafood restaurant Il Punto. Here, I’m joined by Grillio to pick his brain about life in Puglia. Over plates of focaccia, a tomato-fish stew and a whole Sebring roasted in salt, I hear how Altamura stemmed from pandemic-stifled quarantine to inspire him to leave his native New York and live his dreams here in Italy. In recent months, the vodka was the featured libation at a recent Dolce and Gabbana event in the region which wooed the likes of Kim Kardashian and Helen Mirren and quickly went viral. Elsewhere, it’s been expanding out of Italy and into India, the UK and recently, the United States.

I am full to the brim of the culinary and liquid delights of the region. But since it’s my last night here in Puglia, I couldn’t not say “Cin cin!” to the area with one last sip. The waiters at Il Punto bring out a frosty bottle of homemade Lemoncello, another ubiquitous boozy delight around these parts. It’s as satisfying as this trip to my homeland.

The post Local Vodka, Fresh Wine and Bright Sun in Puglia, Italy—A Travel Diary appeared first on Chilled Magazine.

Source: Mixology News

The story of Fabbri 1905 dates back an entire century, when Gennaro Fabbri took over an old grocery store that housed a wine cellar in Port-Maggiore, Italy.

He transformed the shop into a producer and distributor of liqueurs. Later in the 1920s, the opening of the company’s first Bologna plant caused production to expand into delicious alcoholic and non-alcoholic syrups.

Then came along Fabbri’s most famous product, the “Fabbri Amarena,” inspired by a recipe from Gennaro’s wife Rachele. For the next several decades, the Fabbri brand expanded with more groundbreaking products like the “cremolati,” which were semi-finished bases for traditional gelato-making that, when mixed with milk or water, would transform into artisanal gelato. By the 80s, Fabbri’s reached a worldwide market, and in 1995, chefs and bartenders across the globe began to reimagine their menus with Fabbri products as a part of them. Throughout the brand’s extensive history and to this day, tradition and passion have been upheld as the key ingredients in every recipe.

“The authenticity and high quality of Amarena Fabbri is unparalleled. Often rich, sugary syrups can overwhelm the flavors of a recipe so easily, no matter how small the quantity. Our cherries in syrup are meant to enhance a dish, whether sweet or savory, and go well with a range of cocktails from innovative spritzes to classic Manhattans. This versatility also makes them a great product to keep on hand for bar programs constantly looking to innovate and switch up their cocktail offerings,” adds Nicola Fabbri, President and CEO of Fabbri 1905.

We asked Nicola to tell us more about his family’s passion in crafting cocktails.

Tell us a bit about your background and about the Fabbri family history/heritage.

Our history is over 100 years old. The Fabbri story began in 1905 when Gennaro Fabbri took over an old grocery store with a wine cellar in Port-Maggiore in Italy. He transformed the shop into a producer and distributor of liqueurs. This operation led to the 1920’s opening of the company’s first Bologna plant, and production expanded into delicious alcoholic and non-alcoholic syrups. This was the beginning of Fabbri’s most famous product, the “Fabbri Amarena” inspired by a recipe from Gennaro’s wife Rachele. For the next several decades, the Fabbri brand expanded with more groundbreaking products like the “cremolati” which were semi-finished bases for traditional gelato-making that, when mixed with milk or water, would transform into artisanal gelato. By the 80’s Fabbri’s reach was international and in 1995 chefs and bartenders across the globe began to reimagine their menus with Fabbri products as a part of them. In our over a century long history, tradition and passion are still the key ingredients in every Fabbri recipe today.

Talk to us about Amarena Fabbri cocktail cherries.

Fabbri Amarena is the quintessential “Made in Italy” product. Created in 1915 by Rachele, the wife of Gennaro Fabbri, it has been handed down from generation to generation and still used today. We only use Amarena cherries, which are grown in the mediterranean region, and use real sugar so the unique textures and authentic flavors make them an excellent accomplice to craft cocktails.

What makes Fabbri cherries stand out from other cocktail cherries?

The original family recipe for Amarena Fabbri is still being used today, over 100 years later. With the intense color and unique texture, Amarena Fabbri is a real concentration of flavor and taste that you cannot get anywhere else.

What would you like bartenders to know about Fabbri Cherries?

The authenticity and high-quality of Amarena Fabbri is unparalleled. Often times rich, sugary syrups can overwhelm the flavors of a recipe so easily, no matter how small the quantity. Our cherries in syrup are meant to enhance a dish, no matter sweet or savory, and go well with a range of cocktails from innovative spritzes to classic Manhattans. This versatility also makes them a great product to keep on hand for bar programs that are constantly looking to innovate and switch up their cocktail offerings.

Talk to us about the packaging.

The distinctive Amarena Fabbri jar has become a true icon of style and taste. Not only are they eye catching and help to decorate a bar or home bar cart, but we have also seen many other functions for them over the years, from flower vases to cocktail glassware.

Tell us about the other products you make.

We make Zenzero Fabbri which is ginger in syrup, as well as Fragola Fabbri – strawberries in syrup, both of which also perform well in a variety of cocktail recipes. We also produce a range of liquid syrups essential for making unique drinks, milkshakes, sweet recipes and more.

What types of innovative cocktails are bartenders creating with your products?

It has been really exciting to see how bartenders, mixologists and creatives are experimenting with our products across the globe.  We’ve seen them used in Tiki-inspired drinks, mojitos, gin & tonics and so many more.

Amarena Spritz

Ingredients:

• 2 oz Prosecco
• 1 Amarena Fabbri cherry
• 1/2 oz of Fabbri Amarena syrup
• 1 tonic water to fill
• Orange peel

Preparation: Pour the ingredients into an ice-filled wine glass and mix gently. Decorate with one Amarena Fabbri cherry and orange peel.

Black Manhattan

• Ingredients:
• 2 oz rye whisky
• 1/2 oz red vermouth
• 2 drops Angostura bitters
• 1 tsp Amarena Fabbri Mixybar Syrup

Preparation: Chill the ingredients in a mixing glass filled with ice cubes, then strain into a Martini glass. Garnish with Amarena Fabbri.

Amarenapolitan

Ingredients:

• 1 1/2 oz vodka
• 1/2 oz Triple Sec
• 1/2 oz lemon juice
• 1/2 oz Amarena Fabbri Mixybar Syrup
• Splash of water

Preparation: Shake the ingredients over ice and strain into a Martini glass. For the Amarena Tiki version: fill the Fabbri Amarena opaline jar with ice, pour in the ingredients and put the lid back on, then shake and fill with more ice. Serve directly in the opaline jar after garnishing with lime zest and two Amarena Fabbri.

The post We Ask Nicola Fabbri, President and CEO of Fabbri About Cocktails Cherries appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska for an analytical look at Sensory Science for Bartenders. In this segment, George answers the question: Who are these whiskey drinkers?

AI(artificial intelligence) is quickly becoming a popular bar conversation topic along with much speculation and misunderstanding about exactly what AI is and its usefulness. Commonly used AI software is not yet truly intelligent (generating its own ideas independently), but as a powerful software coupled with intensive, deep scans of massive databanks, it is portrayed as a proven process for organizing cohesive thoughts. To validate that claim we asked AI to answer a simple question.

Background: Development of our NEAT glass began in 2002 as the result of a mistake in a glassblowing class. This large-rim-flared, mouthblown glass “mistake” was encountered first while retrieving previously used tulip glasses from the dishwasher to sample a newly released cask-strength scotch. Deciding to try the “mistake,” we poured, sniffed, and discovered a remarkable absence of characteristic, overpowering, pungent ethanol, and only slight traces of ethanol at the rim edge. Amazed, we retrieved our tulips and compared side-by-side; the Aha Moment! Glass shape controls aroma profiles in a way that seriously challenges the way the world enjoys spirits.

Data Compilation: We formed Arsilica in 2002, dedicated to researching spirit evaluation methodology, and we conducted many A-B comparison tests to construct profiles of whiskey drinkers through their preferences, comments, and opinions. NEAT was released as a well-researched, refined, patented, manufactured product in 2012, and our findings were released in 2018 in a peer-reviewed beverage journal paper which validated our scientific approach and presented the collected data.

Two Whiskey Drinkers: A decade later, re-examining the early collected comments, we discovered an important trend which split most whiskey drinkers (and other spirits drinkers) into two diverse attitudes toward ethanol and spirits which we will call casual whiskey drinkers, CWD, and serious whiskey drinkers, SWD. The concept may be obvious to many, but we are nerdy researchers who rely on scientific method. Consulting outside help, we asked AI’s ChatGTP “What are the major differences between casual and serious whiskey drinkers in 200 words?” The result:

Casual Whiskey Drinkers vs. Serious Connoisseurs: Contrasting Approaches

Introduction: Whiskey enthusiasts come in various shades, ranging from casual drinkers to serious connoisseurs. This article highlights the major differences between these two groups in terms of their knowledge, tasting experience, collection preferences, and engagement with the whiskey community.

1. Knowledge and Exploration: Casual whiskey drinkers have a limited understanding of whiskey types and may stick to well-known brands. Serious connoisseurs, however, invest time in studying production methods, regions, and distilleries. They seek out rare expressions, appreciate the nuances, and expand their whiskey knowledge continuously.

2. Tasting Experience: Casual drinkers may enjoy whiskey for its flavors, often mixing it or consuming it casually. Serious connoisseurs view whiskey tasting as a sensory experience. They analyze the appearance, aromas, mouthfeel, and finish. They use specialized glasses, follow a structured evaluation process, and even keep tasting journals to record their observations.

3. Collection and Investment: Casual drinkers purchase whiskey for immediate consumption, while serious connoisseurs build curated collections. They invest in limited editions, aged releases, and discontinued bottles. Whiskey becomes both an indulgence and a potential investment, with serious connoisseurs actively tracking the market and participating in auctions.

4. Community Engagement: Serious connoisseurs engage more actively in whiskey communities, attending events, participating in forums, and visiting distilleries. Casual drinkers, while appreciative of whiskey, may not seek out such communities or engage extensively in discussions.

Conclusion: While both casual drinkers and serious connoisseurs enjoy whiskey, the differences lie in their depth of knowledge, tasting experience, collection preferences, and community engagement. Serious connoisseurs are passionate about expanding their understanding, savoring the complexities, and building curated collections. Whiskey, for them, is not just a beverage but a journey of exploration and refinement.

This AI response is unedited and powerful, and we couldn’t have said it better. ChatGPT warns against interpreting AI generated information as “set-in-stone,” and AI extracted information is trend, unsuitable for direct application to specific individuals.

Where Does NEAT Fit? Mention of NEAT in whiskey circles sparks controversy yet NEAT needs no vindication as it performs a specific purpose; to unmask and free spirits’ hidden aromas from pungent ethanol so they can be better detected, identified, evaluated, and enjoyed. NEAT has no competition since no other glass has a scientific function or purpose; it’s not about which glass, it’s about your nose and whether you want a simple tool to enhance personal experience and knowledge, subjects that concern SWDs.

Putting AI to Use: If you use NEAT, you are most likely a SWD. Not all SWDs use NEAT. CWDs are taught to use only tulips. The story is the same for SDs of all distilled spirits and liqueurs. Our mission is to improve awareness and educate spirits drinkers with useful, truthful information. AI serves us well by defining and organizing the task.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

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 Inside Manska’s Mind: Who Are These Whiskey Drinkers appeared first on Chilled Magazine.

Source: Mixology News

The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title 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.

Enter NOW!

U.S. Qualifier Competition Prizes

1st Place: Two bartenders win a trip to France to compete in the Globals Finals

2nd Place: Two bartenders win $500 each.

3rd Place: Two bartenders win $250 each.

Global Finals

The Grand Prize Winner wins a trip for two to Martinique and $2000 cash plus one year of press and digital promotion.

Chan Chan

Created by Justin Levaughn

“The classic that this cocktail is takes its inspiration from is a Fogcutter, one of my favorite tropical classics. The Chan Chan takes a different approach by way of influence of growing with my grandmother in Puerto Rico and how her rice pudding, which was not only influential to the neighborhood, but is a pillar favorite memory of mine as a child. This take on a Fogcutter will be richer and more spice forward all with flavors and ingredients used in my grandmother’s rice pudding, her “Arroz Dulce.”

Ingredients:

• 2 oz Saint James Ambre
• 1/2 oz Marie Brizzard White Cocoa*
• 1/2 oz Spiced Rice Orgeat
• 1/4 oz PX Sherry
• 3/4 oz lemon

Preparation: Shaken and strained into an imperial goblet. Topped with pebble ice. Garnish with 2 rice stalks and a flower.

*Spiced Rice Orgeat

• 2 parts Sugar
• 1 part Rice Milk
• 6 sticks Cinnamon
• 1 cup whole mace
• 2 Star anise pods
• 1 cracked nutmeg
• .5 cup Golden Raisins

Sous Vide at 165 degrees for 2 hours then strain.

Grass Is Clearer

Created by Joseph Arakawa

“This cocktail is inspired by the classic dessert cocktail, the grasshopper. Though on paper it seems far from the original, the spirit of the drink is there as this cocktail still drinks as decadence, dessert, and the color being shockingly deceptive. Using the roots from where I come from which is the beautiful island of Oahu in Hawaii, I took inspiration from tiki culture, the aloha spirit, and being something unexpected despite its appearance. To me, being from Hawaii is not just sandy beaches and warm sunshine, it is a culture of respect, love, and if you come to it with an open mind, you will find the complexity and nuances are there to be enjoyed, much like my slightly tropical and clear grasshopper tiki variation.

Though the grass may not always be greener, it is clearer if you lay down and jump in with everything you have. These lessons held true when I was roaming the streets of Iraq and Afghanistan, and now on the ninth island of Las Vegas where I currently reside. Being open to interpretation and nuance of the culture is the how I approached this cocktail. Removing myself from the literal and being open to the application of St James Rhum and Marie Brizard to take this cocktail from creamy and decadent, to clear and reminiscent of a place I have am proud to call home. Mahalo for your attention and time in joining me on this journey.

Ingredients:

• 1 1/2 oz St James Rhum Blanc
• 1/2 oz Marie Brizard Yuzu
• 1/4 oz Marie Brizard Anisette
• 3/4 oz Marie Brizard White Creme de Menthe
• 1/2 oz fine strained pineapple juice (pineapple juice strained through cheese cloth or coffee filter)

Preparation: Combine all ingredients into shaker tin and fill with ice. Roll/Throw cocktail approximately 7-10 times for desired dilution. pour in double rocks glass over a large 2×2 cube. Garnish with spanked mint sprigs.

Who Wants To Be A…

Created by Erin Birmingham

“I was inspired by the Millionaire Classic cocktail which typically uses a funky Jamaican rum and Sloe gin as its base. I am using Rhum St James Vieux (4year) and have omitted the Gin for this build. I created a local Mullberry /blueberry and Gardenia cheong to mimic the deep berry flavors of sloe. I also wanted to preserve the seasonal flowers by locking its essence and gingery flavor into a syrup. I am using the Marie Brizard YUZU to brighten and balance out some of the depth of the dark berries. Typically, this Millionaire would be topped with Prosecco, but instead have gone towards my Caribbean heart and paired it with Tepache.

• Ingredients:
• 1 1/4 oz Rhum St James Vieux
• 3/4 oz Yuzu Marie Brizard
• 1/2 oz Magnolia/ Berry cheong
• 1 oz Soda Water
• Sazon Tepache

Preparation: 50 Harvested Magnolia Flowers1pint Cleaned Fresh Mulberries, 1 pint Cleaned Fresh Blueberries Weight out Flowers and berries and record White sugar – equal to the recorded weight above. Place whole flowers and Berries in a sterile glass jar and layer with sugar, cover with lid. Let this sit at room temperature for 1 week. A syrup will start to form but continue to wait.  Gently agitate the contents daily. Keep macerating for 1 month in the refrigerator. Once all the sugar is dissolved and most of the moisture has been removed from the berries, you can strain the contents and reserve the syrup in an airtight container.

The post Check Out These Cool Entries in the Bartenders Society Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Doladira was perfected through a multi-year collaboration between Meredith Erickson, author of Alpine Cooking and CKBG (Casa Komos Brands Group) co-founder, Richard Betts, to bring an aperitivo that uses only the best ingredients, elevating any occasion.

Crafted with all natural alpine ingredients, Doladira is a rhubarb-infusion with notes of plum, gentian, and rosemary. Made with no artificial flavor and 60% less sugar than other aperitivi, Doladira hits the perfect balance of bitterness, acidity, herbaceousness, and salinity.

Whether on the rocks, with soda, in a Spritz, Rossini, or a Negroni, the striking deep pink color, resulting from natural ingredients, is a beacon to those that seek quality in what they eat and drink.

“I created Doladira to have the drink I always wanted but could never find. An aperitivo with real ingredients, less sugar, and a perfect balance of bitterness, acidity, herbaceousness and salinity,” explains Meredith.

“There is a lot hiding in the mountains, especially if you know where to look. The spirit of alpine cooking is alive in this drink. It’s fresh, fresh, fresh and a happy consequence is that it makes you thirsty for more. This is the culmination of my work in the Alps over the last decade.”

Meredith has artfully combined rhubarb and alpine botanicals to create an elixir that is truly unparalleled. The exquisite blend of plum, gentian, elderflower, pine, and delicate hints of rosemary’s salinity come together to offer an invigorating and herbaceous profile boasting a luxuriously smooth texture. The vibrant color, derived naturally from rhubarb and black carrot, ensures there are no artificial additives. Without adding sugar, Doladira stands out from other aperitifs resulting in 60% less sugar.

“Doladira exceeds our wildest expectations. It’s truly unique, unlike anything else on the market,” says Richard. “Doladira embodies the spirit of culinary adventure and artistry, and we’re incredibly proud to finally be able to introduce it to the world.”

LEARN MORE AT DOLADIRA.COM @DOLADIRA

The post Elevate the Spritz and Any Occasion with Doladira appeared first on Chilled Magazine.

Source: Mixology News

Manassas native, Music Director for the Bret Michaels Band and Author, Pete Evick, has teamed up with Manassas craft distiller KO Distilling to release Bare Knuckle Evick Edition Bourbon.

“This has been a deeply personal process to produce MY bourbon,” says Evick.

“We are bottling this bourbon at 98 proof to represent the year I signed my first record deal, and the barrels I chose from were filled during the month of August, the month I was born.  But the most important part is that the Evick Edition is produced in my hometown of Manassas, Virginia.”

Bare Knuckle Evick Edition Bourbon is hand-crafted from 70% corn, 20 % wheat and 10% malted barley, all sourced from local Virginia farms.  It was double distilled and aged on-site at KO in charred new American Oak barrels from Kentucky.

“There’s no shortage of celebrity brands these days, and the only way we would consider such a partnership was to find a connection that is truly authentic,” said Bill Karlson, Co-Founder and CEO of KO Distilling.  “Both KO and Pete Evick are 100% Virginia made and both have deep ties to Manassas.  And, the longer we worked together, we could see how engaged Pete was in the art of our craft.”

“We had a great Bare Knuckle Evick Edition Bourbon release at KO on July 8th.  Many of Pete’s friends, family and fans from across the country showed up to celebrate this new Single Barrel bourbon featuring an image of Pete playing his guitar on the label,” said Karlson.  “Pete personally signed all the bottles sold.  It has been a pleasure working with him on this project.”

This new release joins an ever-expanding portfolio which today includes three American-style gins and eleven small batch American whiskeys.  The Evick Edition will initially be sold at the Distillery Store and can be shipped to Virginia residents.  Future Evick Edition Barrel Select bottles will also be sold by an on-line retailer so others across the nation can enjoy this Single Barrel bourbon.  So stayed “tuned.”

The post Pete Evick and KO Distilling Release Evick Edition Bourbon appeared first on Chilled Magazine.

Source: Mixology News