September 2023

Deep Eddy Vodka is known for bringing people together for carefree good times.

The brand recently hosted its first inaugural “Craft the Fun” Cocktail Challenge, bringing together talented bartenders from across the country to compete against one another to create a cocktail featuring Deep Eddy Ruby Red Grapefruit Vodka.

Contestants were asked to create an all-encompassing experience featuring a three-part cocktail challenge showcasing their technique, creativity, and hospitality to judges Lynn House, Jeffrey Morgenthaler, and Christine Wiseman. In the end, industry veteran Ashley Sarkis from Charlotte, North Carolina, blew the judges away with her incredible creativity in combining Deep Eddy’s core products with unique ingredients.

Ashley’s “It’d Be a Lot Cooler” cocktail brought forward Deep Eddy Ruby Red’s lightly sweet and tart flavor by accenting the vodka with lemongrass tea. Ruby Red gives the drink a perfectly pink hue, which perfectly nods to Deep Eddy’s commitment to raising awareness for breast cancer and its newest philanthropic partner, The Tutu Project. The New Jersey-based non-profit aims to bring cheer and support to those affected by breast cancer. An adaptation of the Cocktail Challenge’s winning drink featuring Ruby Red will be utilized nationally to help support Deep Eddy’s year-long commitment to The Tutu Project.

The word “fun” isn’t typically thrown around when a person receives a cancer diagnosis. It’s also atypical for someone to immediately try to bring levity to such a serious situation. But after the initial moments of shock and subsequent pangs of grief, Bob Carey decided that using humor is how he would help his wife Linda fight breast cancer. Linda Carey received her breast cancer diagnosis in 2003. The news shook their family to the core, but they vowed to fight the disease in any way they could. One of those ways included battling the overwhelming sadness and uncertainty with laughter.

Bob, a photographer by trade, hatched a unique plan to combine his photographic skills with his desire to make his wife smile. His recipe for success included his camera, a few iconic landmarks around the country, and a pink, frilly ballet tutu. Bob, admittedly not built like a ballet dancer, staged photos of himself wearing only a tutu at places like Times Square and the Rock & Roll Hall of Fame. These images were quite amusing for Linda and the other cancer patients—she shared them while she received treatment. Smiles were seen, and laughs were heard in the rooms where the “beeps” and “whirs” of the chemotherapy machines once filled the silence.

To share the joy, the Careys decided to publish Bob’s photographs in the form of a 96-page coffee-table book with the proceeds going directly to fight cancer. And thus, The Tutu Project was born. The effort quickly gained widespread attention and became a platform for raising funds and awareness.

When the team at Deep Eddy Vodka heard about the Carey’s inspiring efforts, they immediately wanted to help and saw an opportunity to support them through their Craft the Fun Cocktail Challenge. “The bringing together of our ‘Craft the Fun’ Challenge and our partnership with The Tutu Project perfectly represent Deep Eddy’s commitment to our communities and our hope to bring joy, fun, and authentic good times to others. We are honored to partner with the Tutu Project to help raise awareness for the needs of those battling breast cancer,” says Hannah Venhoff, Vice President of Deep Eddy Vodka. “Tutu Project’s emphasis on celebrating life’s moments, both big and small, and spreading positivity, especially during challenging times, is both inspiring and motivating.”

As part of their Deep Eddy Cares philanthropy program, the brand is gifting $25,000 to The Tutu Project, marking another step in their ongoing efforts to give back. This donation supports fundraising events, collaborations, and sponsorships, which contribute to critical cancer research, patient support programs, and initiatives dedicated to the well-being of those undergoing cancer treatment. Since its establishment in 2020, Deep Eddy Cares has donated over $350,000 to a diverse group of non-profit organizations, as detailed on their website: deepeddyvodka.com/deep-eddy-cares.

The collaboration between Deep Eddy Vodka and The Tutu Project is scheduled for a timely release just before the commencement of Breast Cancer Awareness Month. Deep Eddy Vodka’s partnership with The Tutu Project can also symbolize hope and solidarity. Just as individuals battling cancer draw strength from their communities and support networks, this collaboration sends a powerful message of unity in the fight against cancer. Together, they can inspire individuals to embrace resilience, find the “fun” in adversity, and work towards a future where cancer is no longer a life-threatening adversary.

The post The Power of Resilience and a Pink, Frilly Tutu – Eddy Vodka & The TUTU Project Partner to Fight Cancer appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine and Novo Fogo invited bartenders to submit cocktails in a couple of categories symbolized by two of Brazil’s most beloved musical genres:

SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Congratulations to these 10 brilliant Semi-Finalist bartenders whose cocktails showcase the versatility of Novo Fogo Cachaças!

Stay tuned over the next few weeks—Chilled will post videos of these TEN (10) Semi-Finalists creating their cocktails, competing for a chance to win cash prizes and an all-expense paid trip to Novo Fogo’s distillery in Brazil!

Emilio Salehi, San Francisco, CA

“Agua de Beber” | Bossa Nova

Bar Strength Cachaça, Liquid Alchemist Passionfruit Syrup, cucumber juice, Mommenpop Makrut Lime Aperitif, lime juice – clarified

Joseph Arakawa, Las Vegas, NV

“Sunset Suave” | Bossa Nova

Chameleon Cachaça, Tanager Cachaça, brown butter washed Lusteau sherry, sweet vermouth, Pierre Ferrand Dry Orange Curacao

Kenneth Young, Denver, CO

“Copacabanana” | Bossa Nova

Colibri Cachaça, lemon juice, banana orgeat, Giffard Banane du Brasil, Meletti

Peyton Edmondson, Nashville, TN

“Aventura em Nova York” | Samba

Biquinho pepper-infused Barrel-Aged Cachaça, caju syrup, biquinho pepper puree, Cocchi Americano, lemon stock

Erika Flowers, New Orleans, LA

“Baker’s Dance” | Samba

Silver Cachaça, Giffard Banane du Bresil, Tempus Fugit Crème de Cacao, lime juice, orange juice, Bittermen’s Burlesque Bitters, Angostura Bitters

Felisa Rivera, Glendale, AZ

“Arrastrando a Plátano” | Samba

Toasted cashew-infused Silver Cachaça, banana puree, coconut cream, spiced sweetened condensed milk, llime juice, pineapple juice, Himalayan pink salt

Justin Levaughn, Orlando, FL

“Ilha Das Bananas” | Samba

Colibri Cachaça, maduro syrup, coconut balsamic vinegar, lime, tamarind puree

David Leon, Chicago, IL

“Morning Routine” | Samba

Silver Cachaça, Barrel-Aged Cachaça, Silver Cachaça coffee cordial, salted pineapple, lime, sugar blend

Ingrid Folkers, Raleigh, NC

“Hannah’s Beat” | Samba

Silver Cachaça, pineapple-infused Aperol, aquafaba, lime sherbet, honey syrup, Remedy Tiki Bitters, orange blossom water, saline

Christina Mercado, Newport, RI

“Open Heart” | Samba

Bar Strength Cachaça, lemon juice, guava-sweet potato syrup, hibiscus ginger beer

The post Congratulations to the Top Ten Semi-Finalists in the Novo Fogo Brazilian Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

October 9-11, 2023 will see the international bar community get together again in the German capital: for Bar Convent Berlin! Along with the trade show of over 500 exhibitors from around 50 countries, there will also be an exciting and informative stage program served up at Messe Berlin this year.

It will even be the most extensive ever featured at BCB! Check it out!!

On the Main Stage in Hall 10.1, the trade show will kick off with an exciting topic: stress and how to avoid it. In his workshop-type lecture Kris Hall of the The Burnt Chef Project will share many valuable tips for more relaxed workflows with his colleagues. In his familiar, infotaining way “crowd pleaser” Danil ‘Cocktailman’ Nevsky will (with his audience) question the allegedly linear career paths in the bar industry on Monday afternoon and provide some advice on how young colleagues can find orientation and develop further in this dynamic business. This year’s main sponsor of the Main Stage is Bar Fabric, while the program content is curated by BCB Education Board like last year.

Interested in attending Bar Convent Berlin?

The international bar and beverage trade show runs from October 9th- October 11th

Buy your tickets here.

Panel Talks lure visitors to the Main Stage

Just as interesting, the Crafting Sustainable Culture: One Drink at a Time panel with bar expert Chockie Tom and Alex Francis of “Little Red Door” in Paris. They will address the relationship between sustainability and awareness of indigenous people in the industry and give tips on how to also address uncomfortable subjects within a bar context.

Under the title Spotlight: Women of the Drinks Industry Kaitlin Wilkes Back of “Celebrate Her”, Margarita Sader, co-owner of “Paradiso” in Barcelona, Gina Barbachano, bar manager at “Hanky Panky” in Mexico City, and Eleni Nikoloulia (BCB Education Board) will discuss female empowerment in the industry. These are just some of the many riveting themes covered by the Main Stage program, which will also be streamed again this year. The individual sessions will also be available on the BCB website after the event.

Liquid Stage & Taste Forum: catering to every taste

Over the three trade show days, the Liquid Stage in Hall 17 will again be the “port of call” for all bar professionals who want to find out about liquid products, their manufacturing and innovative preparation techniques: the extensive program with acknowledged experts ranges from Grappa and its mixability and the exciting world of the Chinese Baiju to mixing carbonized drinks as well as tips for quick, high-quality work.

Event participants can immerse themselves ever deeper in the world of spirits and cocktails at the Taste Forum in the Palais of Messe Berlin: this year, everything will revolve around such topics as refinement by barrel ageing, the mineral nature of cocktails and how the properties of drinks can be positively impacted with the “sixth taste” – fat.

On Wednesday afternoon, WSET (Wine & Spirit Education Trust), the leading provider of wine and spirits education and BCB’s education partner, will organize a Tasting Skills Workshop where participants can explore and improve their sensory abilities as well as their communication of this with guests.

BCB partners to enrich the continuing education program: This year will see WSET also contribute to educating BCB visitors with its own Main Stage Session Respect

Yourself: Career Planning for Bartenders for the first time.

Also at the Palais, the international hospitality community SIP – Share Inspire Pioneer by Pernod Ricard will extend an invitation to the “BCB x SIP Studio”: in a small, intimate circle BCB guests can exchange views with leading industry experts on current questions and develop ideas for the future of the hospitality business. Topics will include the (bartender) generation Z, approaches to the energy crisis and inflation as well as the positive impact of bars on the business and identity of cities, to name but a few of the numerous roundtable topics.

The categories cordials and liqueurs, modern brand building as well as agave spirits in Europe will be the themes of the Park Street University in Hall 11.2 on Tuesday of the trade show. Buzzword agave: trade show visitors can look forward to truly a deep dive into the world of Tequila and Mezcal in the form of interesting drink creations and tips for their own bars at the Agave Camp by Club Cantina & Barro Negro Athens. It will be staged in the BCB Agave Embassy (Hall 11.1) with partner Barro Negro Athens. Also in Hall 11.1, the German bartender union (Deutsche Barkeeper Union e.V.) will organise the DBU Workshop Area presenting a plethora of German keynotes from the industry for the industry on all three trade show days. Topics here will range from waste reduction and storytelling at the bar to lobbying and pushing one’s personal potential. On Wednesday, the workshops (the 1×1 of bar craftmanship, Mindful Drinking, the bar as career path and flair basics) will especially address young talents and trainees in the hospitality sector.

The stage and workshop program of BCB and its partners caters to just about every wish in 2023, offering inspirations galore for all bar industry professionals, from career starters to seasoned professionals and from mixologists to spirit entrepreneurs.

For detailed information on the BCB 2023 program click here.

Interested in attending Bar Convent Berlin?

The international bar and beverage trade show runs from October 9th- October 11th

Buy your tickets here.

The post Bar Convent Berlin, 2023 Presenting the Most Varied Program Ever! appeared first on Chilled Magazine.

Source: Mixology News

Happy National Coffee Day! To help you celebrate, we’ve got a two cocktails that go beyond the classic espresso martini. Mix them up after work because today is also Friday! Cheers!

Oaxacan Reviver

The Richardson (Brooklyn, New York)

Photo Credit: Peter Marquez

Ingredients:

• .25 oz Tempus Fugit Creme de Cacao
• .25 oz Grand Marnier
• .5 oz Vicario Coffee Liqueur
• .5 oz Thai Coconut Milk
• .75 oz Banhez Mezcal
• .75 oz Maison Dudognon 5yr Cognac
• 2 bar spoons of instant espresso

Preparation: Shake ingredients over ice. Strain into a collins glass over fresh ice.

Pattern Disruption

Boulton & Watt (New York, NY)

Photo Credit: Jenna Murray

Ingredients:

• 1 oz Ron Zacapa 23
• .5 oz Pierre Ferrand 1840 inf. w/ Coffee Bean
• .75 oz Martini & Rossi Ambrato
• .5 oz Sorel
• .5 oz Amaro CioCiaro
• 2 dash Angostura

Preparation: Garnish with Lemon & Orange Oil (discard), Dehydrated Orange Wheel

The post Must Mix: Celebrate National Coffee Day with These Caffeinated Cocktails appeared first on Chilled Magazine.

Source: Mixology News

December 1st is the Nonino’s 50th anniversary of revolutionizing the Grappa category when they invented single varietal grappa. Talk to us about the category, from these humble beginnings to present day.

To be able to call a distillate Grappa, it must be made by distilling Italian pomace in Italy. Its history began in the XV century in the northeast of Italy thanks to the help of the farmers. At that time, pomace (the skin, residual pulp and seeds of the grape after pressing wine) was considered just a leftover from winemaking and had very little value. Farmers, who preferred not to waste anything, were smart enough to understand the value of pomace, because it contains sugar, can be fermented, and distilled. Distilling at home was illegal, so farmers stocked pomace and waited for a cloudy day or a storm to cover the steam and begin distilling without the fear of being caught. Additionally, pomace was often mixed all together without any record of its source and stocked for months. As a result, Grappa was often perceived as “The fire water that could burn away even hunger.” This perception of Grappa shifted completely with Giannola and Benito Nonino when they created the first single varietal Grappa, the Monovitigno® Picolit the 1st December 1973.

What has been the Nonino’s greatest impact on the category?

The biggest impact on the category was when Giannola and Benito decided to prove that grappa is a spirit with integrity and soul, distilling a single variety of pomace at a time. This path started with the realization that grappa’s quality is directly and essentially connected with the quality of pomace distilled. Therefore, they decided to distill only fresh pomace from the best winery, gently pressed and still full of juices. To be able to do so they built a distillery that represents a declaration of our profound appreciation and love of pomace and all that it bears 66 artisanal pot stills that distill only during the harvest, for 8-10 weeks per years but 24 hours per day, 7 days of the week. Our process focuses on freshness and preserving the beautiful aromatics within the pomace, and it is completely different from how average Italian distilleries produce grappa, (stocking pomace for eight months, before distilling with only 6-12 pot stills).

It was this extensive research of ways to maximize quality in distillation that ultimately led to the transformation of Grappa from a poor product to an Italian excellence.

At first other distillers where mocking our family saying that it did not have any sense to go against tradition of grappa and distill single varietal pomace, but today the success of this distillate over the years has been such that it has persuaded Italian and foreign distillers to follow the Nonino model.

What is interesting about the distillation process? Starting with Picolit Cru Monovitigno as the first and then expanding into Moscato, Merlot, Chardonnay, etc. Tell us more.

The most interesting thing about distilling single varietal grappa in an artisanal way is that each distillation process is unique! Grappa most distinctive characteristic is that being made with pomace, the part of the grape with the most polyphenol and aromatic substances, every Grappa has a distinct taste profile. It can be dry, soft, aged, or unoaked and each one has its own unique personality. The differences in the taste experience is most influenced by the distillation method, and if the pomace was distilled fresh or not.

You can assess that immediately after the first sip: if it burns, and you only taste alcohol it is not a high quality, artisanal Grappa. Distilling Merlot is different than distilling Moscato or Chardonnay pomace: the main goal of artisanal distillation is to set the process among the specific characteristic of the pomace to be able to capture the soul, the essence of it and serve it in the glass!

What are bartenders doing with Grappa these days?

Many international bartenders such as Simone Caporale, Salvatore Calabrese “il Maestro”, Monica Berg, Alex Kratena, Joerg Majer and many other characters from tall stature, they are experimenting with Grappa Nonino, creating extraordinary original cocktails. Being brave enough to break the trends schemes and rediscovering new flavors and ingredients can be an amazing way to offer a cocktail that can be a true liquid cultural experience. Cocktails were initially created to disguise the taste of poor quality distillates with sugar and flavorings, today, the quality of the products we can work with has enabled a completely different approach to mixing: celebrating the ingredients, enhancing what is inside the bottle. The goal is for the cocktail to be delicious and respectful of the ingredients you use. What better way to get people to know and love Italian culture and lifestyle than offering Grappa in a cocktail?

As a women-centric brand, talk to us about the importance of the culture of inclusion for the Nonino family.

We are a female led family business by destiny not by choice. While our decisions have not been guided by selecting employees by gender, we do believe in empowering male and female workers of great talent. We suppose it simply happened that we found a lot of talented women in our work life. Considering that the spirit industry has traditionally been male driven, we think that our distillery, having so many women in the top tier position allows to better create spirits that meet a broader range of palates. Women offer a different point of view. For example, our family had the first woman master distiller in Italy: Silvia Milocco Nonino, wife of Antonio, 3rd generation of distillers and creator of the original recipe of Amaro Nonino.

She lost her husband during the second war world and being a widow, she had to learn how to distill to be able to support her family with 2 young kids. Before becoming a master distiller, she used to work as a cook in a tiny rustic restaurant. My grandfather always tells us that she was amazing at cooking and that she had a great knowledge of ingredients, always looking for the best quality. She used her knowledge as a chef in the distillery; creating beautiful products and one of them is the original recipe of our L’Aperitivo Nonino BotanicalDrink.

What is something that most people don’t know about Grappa and the Nonino brand?

Some people have been traumatized by having taste bad quality Grappa, but you need to give a second chance to the most Italian spirit of all and try Nonino! Maybe starting with the easiest approach and having it in a cocktail!

Grappa Nonino is so versatile, it can be the main protagonist of the cocktail or a bit of delicious Italian twist to the mix. We hope for the day that Grappa Nonino becomes the next “must have” for bartenders! Set aside past perception and BE BRAVE, MIX GRAPPA!

What is up next for the Nonino’s?

Considering all the love USA showed to our Amaro Nonino Quintessentia®, we cannot wait for you to try the Riserva version! What makes our Amaro different from any other is that I contains grape distillate (it is different from grappa, it is more similar to a fruit distillate because you distill the whole grape) aged in barrique. In the Riserva version, you do not only experience the warmth of the aged grape distillate, but of the whole Amaro Nonino aged for extra 24 months!

To us it tastes like a perfect meeting point between an Amaro and a Spirit. You can definitely taste our Quintessentia®, this double ageing brings it to a new level. A depth, a complexity a thickness that give the most a enchanting and amazing tasting experience.

The post We Ask the Nonino Sisters About their 50th Anniversary of the First Single Varietal Grappa appeared first on Chilled Magazine.

Source: Mixology News

Ice cream + booze? You’d be hard-pressed to find a better combination.

Mozart Chocolate Liqueur is teaming up with Tipsy Scoop on a sweet and exciting collaboration. The decadent liqueur is going to be featured in two boozy ice cream flavors!

The first flavor, Mozart Pumpkin Spice Mudslide Boozy Ice Cream, is just in time for fall.

Looking ahead to the holiday season, Mozart White Chocolate Peppermint Bark Boozy Ice Cream will be available to pre-order on 11/7/23 and will be available in-stores on 11/14/23.

The ice creams will be available at tipsyscoop.com and goldbelly.com for nationwide shipping.

They will also be on-premise at:

Barlours

217 East 26th St, 270 Metropolitan Ave, and 891 West Beech in Long Beach, Long Island.

The post 2 Boozy Ice Cream Flavors from Mozart Chocolate Liqueur and Tipsy Scoop Collab appeared first on Chilled Magazine.

Source: Mixology News

Handcrafted from 100% blue agave plants grown at high elevations in Jalisco, Mexico, Espanita creates artisanal tequilas that reflect 400 years of tequila making history.

Founded by industry veteran Marina Wilson, Espanita continues to push the category forward with new creations that remain rooted in tradition.

Tequila making is a labor-intensive process that even today relies on traditional methods. Espanita honors this past with the creation of small batch tequilas that are a true expression of their Highlands terroir. It starts with the hand-selection and harvesting of blue agave at the peak of their ripeness at an average age of 8 to 12 years, aiming for sugar content of 26% to 28%. Even when planted at the same time, agave growing next to each other may have different ripeness levels and it takes an expert hand to tell which is ready to become tequila. Wilson says, “Each small detail is important.” This includes the workers removing the waxy inner part of the agave known as the ’cogollo’ which can introduce a very bitter flavor to tequila.

The harvested “piñas” are first slowly cooked in a traditional stone oven for up to 72 hours while being exposed to continuously circulating steam. This process imparts uniquely sweet yet earthy flavors, the unmistakable hallmarks of traditionally crafted Highland tequilas. The cooked agaves are then crushed with a roller mill to extract the aromatic juice, which is then fermented with proprietary strains of yeast for 5 to 7 days. “We use two ‘secret’ proprietary yeast cultures and never use any accelerants,” Wilson says, pointing out that many commercial producers use chemical accelerants at this stage. “Rushing this process prevents tequila from acquiring the nuanced, rich flavors, and aroma that makes Espanita Tequila so perfect both as a sipper or as a base for a delicious cocktail,” she adds.

After fermentation is completed, distillation in traditional copper-lined alembic pot stills takes place in small batches. During the two rounds of distillation, only the purest middle part of each batch, known as ‘el corazon’ or the heart, is used. “Slow distillation allows for more precise control over separating ‘heads’ and ‘tails’ without losing flavoring compounds,” Wilson says. This results in an elegantly balanced tequila with a creamy, silky mouthfeel.

The core “Artesano” collection features Espanita tequilas in the three main age expressions of Blanco, Reposado and Añejo. Blanco is bottled un-aged, while Reposado and Añejo mature in toasted American white oak barrels for up to 6 and 18 months, respectively.

Mexican heritage is reflected in the brand’s award-winning packaging, which is inspired by the sacral celestial symbolism rooted in the mythology of Mexico’s indigenous peoples. The Blanco label depicts a waxing crescent moon surrounded by shimmering stars, while the Reposado is adorned with the “sun in splendor,” to honor its role in nurturing the growth of agave. The Añejo label deftly brings both the crescent moon and sun together for the pinnacle of the line.

2023 has brought innovative new offerings to the Espanita brand family, starting with the launch of the ultra-small batch “Barrel Reserve” cask aged tequilas that experiment with different barrel finishing techniques. The first release, Espanita Double Barrel Reposado, was first aged in American white oak casks, then finished for another four months in freshly emptied bourbon casks. Up next in the Barrel Reserve collection will be Espanita Double Barrel Añejo scheduled for launch this fall.

Also debuting this year, “Signature Infusions” marry 100% Blue Agave Blanco tequila with real fruits like Mexican lime, Ruby Red grapefruit, and pineapple. The collection’s packaging pays homage to the agave harvesters or jimadors whose labor is instrumental to the craft, featuring depictions of them on the front and side labels. Jimadors perform backbreaking work as a ripe pina can weigh up to 250 pounds.

Much as Espanita’s dedication to its craft honors the agave plant, celebrating the people who make it all possible helps shine a spotlight on the region’s cultural heritage. “Each step of tequila’s artisanal production process has been honed and perfected by generations of tequileros,” Wilson says, “It is very important for us at Espanita to play our part in preserving this important legacy.”

The post The Craft of Making Artisanal Tequila appeared first on Chilled Magazine.

Source: Mixology News

Beats are blasting my ears and I’m dancing up a storm to a song that the dance duo (and veteran CHILLED Magazine cover stars) SOFI TUKKER concocted custom, just for me. It’s an amazing way to kick off what will be a weekend of music and revelry here in San Francisco.

In actuality, I’m in a shiny blue booth in an activation thrown by Liquid I.V., the electrolyte-infused drink company, who partnered with the chart-topping act to put together a series of questions about my music listening habits. However I answered, a different song would spit out for me to boogie too. Welcome to the future!

As I dance, I feel miraculously refreshed despite flying in from New York to San Francisco the day before to explore the city and attend Outside Lands, an annual music festival thrown in the city’s massive Golden Gate Park. Perhaps some of my perkiness has to do with the pure excitement of being here, coupled with taking a few shots of Liquid I.V., a dissolvable powder which apparently hydrates you better than water. (I choose the sugar-free concoction, which tastes exactly like lemonade).

Right now the sun is bearing down and I’m planning on spending the day and night on my feet, so I’ll need all the hydration I can get; perhaps that’s why I’ve heard they’ve been mainstays of festival season, including Miami’s Rolling Loud. Little do I know that when the sun sets later tonight and the wind, and mist, picks up, summer will turn to autumn right before my very eyes.

Sea Lions and Margaritas at Fisherman’s Wharf

Such is the misty magic of San Francisco, the city by the Bay that Tony Bennett famously sings his love for (or a lost love, rather). Before arriving at Golden Gate Park, I made sure to explore the city as much as I can, traversing the city’s famous Fisherman’s Wharf on the East Side of the city. It’s a collection of seaside shops and eateries with views of the aforementioned Bay, and docks full of lazy sea lions (they’re a sort-of mascot here) as the infamous Alcatraz looms in the distance. As the waves splash below me on Pier 39, I stop to sit down on the back deck at Taco Cantina and order up a frozen Blood Orange Margarita. It’s very sweet and very cold, but as the crowds gather around me, it sets a party mood that leads straight into my arrival at the festival later in the day.

Outside Lands and Bay Area’s Cocktail Scene

Fueled by my sips of Liquid I.V., I set off to the main stage to catch Maggie Rogers, the singer-songwriter who first shot to fame with the song “Alaska.” She puts on a spirited, sing-along set, which naturally calls for a liquid kind of spirit. Aside from this year’s music (artists include Pearl Jam and Kendrick Lamar), the festival is also well-known for a copious array of food and beverage offerings, many of them local here to San Francisco. That includes partnerships with the cocktail bars like Trick Dog, an acclaimed name in the Bay Area scene which boasts cocktails like the Chinatown (ingredients: TD Private Selection Banhez mezcal, Uruapan, 5-spice falernum, mango, chocolate, salt, lime). The festival also teamed up with The Kon-Tiki, an Oakland bar which features elevated libations like a pineapple rum on draft. The choices are just as inspired at the festival, even down to a spinning wheel that allows you to choose a cocktail for you. One of those possibilities comes in the form of The Woodsman, (bourbon, maple syrup and both Angostura and orange bitters). As the winds whip up, the sky is a warm purple as tonight’s headliner, Lana Del Rey, skillfully croons through her catalog of hits and the crowd sways with her.

White Wine in North Beach

The next day, I decide to check out the city’s North Beach neighborhood, which is essentially their Little Italy, and find blocks of thriving shops, restaurants, and businesses. I zero in on enjoying lunch at Cafe Zoetrope, the famous brainchild of the iconic director Francis Ford Coppola. The Cafe, located in the historic Sentinel Building (a thin, green structure built in 1907 which resembles New York’s Flatiron Building), is where the director is known to work (he did all post-production work on the Godfather films here, for example), and it’s also known as the birthplace of the Caesar Salad. Naturally that’s what I ordered, along with a Mufealleta sandwich piled high with cold cuts on freshly-baked in-house bread. Both are top-notch, and I wash it down with a Chardonnay from Coppola’s own vineyards and named after this very eatery. It’s silky smooth and perfectly chill. The menu also includes the full range of the director’s popular wine, from Diamond Collection Malbecs and Clarets, to a sparkling Rose named after his daughter Sofia.

Palomas and pyrotechniques

Fueled by wine, I head back to Golden Gate Park for one final day which I naturally start with a Liquid I.V. packet dissolved in a paper cup. Today’s performers include the likes of Meghan Thee Stallion and rock band The 1975. As I make my way from one end of the massive park to another, I survive the snaking lines in front of the festival’s many food and drink vendors and ask for a Paloma. Pre-batched, it’s served in a plastic cup with a slice of lime.

The festival itself winds down on this Sunday evening with a performance from the electronic act Odesza. They fill their set with drumline and pyrotechnics which dazzle the crowd as I sip my Paloma. After venturing off the grounds, the next day I head to the aptly-named Round House Cafe, a circular cafe which hawks Equator Coffee, breakfast sandwiches on Sourdough and a view of the Golden Gate Bridge.

Goodbye to the city by the Bay

Back at the airport, as the plane back takes off, I gaze out at the landmark and cheer for it with a sparkling glass of dry champagne. Tony Bennett was correct all along: I left my heart here, alright.

The post San Fran Cocktail Diary: Live Music, Dancing, and Don’t Forget to Hydrate! appeared first on Chilled Magazine.

Source: Mixology News

As Co-Founder and Beverage Director of Adiõs, José Medina Camacho manages day-to-day operations and leads menu curation of the establishment’s unique listing of classic cocktails crafted with Mexican-made-and-grown spirits and ingredients.

Photos by Adiõs

José looks forward to welcoming guests from all walks of life into Birmingham’s newest cocktail bar, which he conceptualized alongside business partner Jesús Méndez.

José, born in Mexico, immigrated to the US with his mother in 1993. They settled in Los Angeles but moved to Tupelo, MS in 1994 to help open a family restaurant. He discovered a unique talent in teaching and learning, connecting with others through beverage conferences and working with charitable organizations like Jones Valley Teaching Farm and Alabama Coalition for Immigrant Justice.

With beverage management experience at Little Donkey, Octane, and The Marble Ring, José joined Automatic Seafood & Oysters in 2019. As their Lead Bartender, he focused in on small producers and fresh wines to complement the cuisine. To this day, he continues to drive Adiõs’ beverage menu, showcasing Latino heritage and culture to the larger Alabama community.

Check out more from our interview with José below, as well as his award-winning cocktail recipe!

Talk to us about this award-winning cocktail.

For And On Mondays We…I wanted to create something that we could potentially serve at Adiõs. Within the cocktail, I also wanted to use the byproduct from making our Tepache.

What inspired the cocktail—ingredients/name etc.

The cocktail itself was inspired by the Tepache we make in house and the Harvest Roots Kombucha, Cosmos, which has hints of pineapple, citra, mosaic and galaxy hops. For the name, I just wanted something catchy—sometimes on Mondays you want a cocktail but not with alcohol, so the name  leaves a little mystery if it has booze or not.

Talk to us about the ingredients used.

I wanted to use ingredients that worked well with Monday Mezcal – the zero-alcohol mezcal – so I decided on fermented pineapple, chamoy, Tajin, honey, lime, and then of course Harvest Roots Cosmos Kombucha (who hosted the event).

What should a bartender know about creating award-winning cocktails.

When it comes to making N/A cocktails I like to always make sure they are complex in flavors, just like you would with a regular cocktail. Personally, I think creating that depth is key.

Give bartenders 3-4 tips to creating exceptional cocktails.

Think about salt, fat, and acid when creating cocktails, much like cooking. Drink it right when it’s been created and then let it sit for 10 min, then see how much it’s changed… you may need to tweak it a little. Always think about the garnish and how it’s served, people love a pretty cocktail.

And On Mondays We…

Ingredients:

• 2 oz. Monday Mezcal
• .75 oz. pineapple-honey-cosmos syrup
• .75 oz. lime juice
• 2 dashes of saline

Preparation: Served Up with a Chamoy and Tajin rim

The post Behind The Cocktail: José Medina Camacho’s Non-Alcoholic Margarita! appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine presents Best in Class Cocktail Challenge proudly sponsored by Lobos 1707.

Hey Bartenders, have what it takes to earn a $30,000 contract as a Lobos 1707 Brand Ambassador? Join the legendary pack as a cocktail creator and evangelist, spreading the love for Lobos 17078 across the country.

The Challenge

Are you the best in class? Do you want to make a lasting impact in the world of spirits? Chilled Media & Lobos 1707 invite you to step up to the bar and help raise it.

Lobos 1707 Tequila and Mezcal celebrate the journey and relentless drive it takes to become Best in Class. Founder Diego Osorio built a brand that’s rooted in honing in on your craft and creating an award-winning product.

The time for action is now! Bartenders who strive to be stamped Best in Class are encouraged to experiment with flavors, ingredients and techniques to craft extraordinary cocktails using one of the Lobos 1707 Tequila expressions.

Have your shot at a $30,000 contract with one of the most exciting premium tequilas on the market. Enter HERE!

How it Works

Round 1:

Contestants are required to submit two original cocktails. One simple serve cocktail that embodies the spirt of the pregame occasion and a second cocktail that accentuates the notes of the PX sherry finish with your choice of Lobos expression.

Entries Close – 10/15/23

Semi-Finalists Announced – 10/20/23

Round 2:

The search will be narrowed down to 12 contestants. In this round, semi-finalists must provide a video elaborating why they possess the qualities to secure the Lobos 1707 Brand Ambassador position while creating their cocktail.

Video submissions due – 10/23/23

Finalists announced – 10/25/23

Round 3:

Five (5) finalists will be hosted at ELEVATE 2023 in Louisville and compete in LIVE FINAL Round 11/07/23

The Prizes

1st Prize

A $30,000 contract as the official Brand Ambassador for Lobos 1707 Tequila and Mezcal

2nd Place

One (1) bartender will earn $1000

3rd Place

One (1) bartender will earn $500

Think you have what it takes to be Best in Class? Have your shot at a $30,000 contract with one of the most exciting premium tequilas on the market. Enter HERE!

The post Bartenders, Have What it Takes to Become a Paid Lobos 1707 Brand Ambassador? appeared first on Chilled Magazine.

Source: Mixology News