September 2023

An exceptional guest experience and creating connections is what Demi Natoli, Beverage Director at Graduate Nashville, prides herself on, and it’s evident by her successes.

A Florida native and of Cuban American heritage, Natoli entered the hospitality industry at just 12 years old, and while attending college to obtain a Fine Arts degree in Apparel and Textile Design, she bartended at several restaurants, at which time she fell in love with working behind the bar, crafting cocktails, and making connections with her guests. Subsequently, she became a bartender full-time and accepted a position at a Chicago tiki bar, Lost Lake. In 2019, after being nominated for several awards, she relocated to Nashville and after a few gigs, found her way to Graduate Nashville.

At Graduate Nashville, Demi implements strategic operations for their in-house bar and restaurant White Limozeen, and acts as advisor of the beverage programs for their other two concepts: Cross-Eyed Critters Watering Hole and Poindexter Coffee. Each concept brings with them a uniqueness that Natoli can capitalize on with her creativity.

“At White Limozeen, ‘more is more’ when it comes to garnishes, and pink, glitter, and Jell-O are no strangers here. We focus on creating cocktails that are nostalgic, with fresh ingredients and playful flavors and we source natural French wines to pair with our French-ish food program. Our karaoke bar, Cross-Eyed Critters, has a menu that is full of shots and crushable drinks that one can enjoy right before you get up on stage.”

Natoli interestingly draws inspiration from the music she is surrounded by day-to-day. “A lot of my drink ideas are based on whatever album is on repeat in my car. For example, our current Margarita at White Limozeen is called Cherry Blossom Baby, based on one of the songs from Kacey Musgraves’ latest album. I will usually pick songs that skew a little more country that I know our guests will like, too. Because Cross-Eyed Critters is karaoke-focused, the drink names are always based on songs. Genres can range from disco to metal; my music taste is a little all over the place, but it’s always fun when someone recognizes what song the drink is named after.”

When advising today’s bartenders on how to advance in their field, Natoli believes genuine hospitality, crafting drinks your guests like, and involving your staff in the process are the key. “Drink trends will fade, and popular bars come and go, but people who truly care about their guests and their experiences will always stand out!”

The post Beverage Director Demi Natoli Shares Her Story of Musically Inspired Cocktails appeared first on Chilled Magazine.

Source: Mixology News

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Source: Mixology News

The craft cocktail movement has raised the standards of drink making. This has produced innovations, talents, and recipes that have elevated the industry.

Though we welcome this raising of the craft, one aspect of cocktail culture often gets forgotten—cocktail making is supposed to be fun!

In the spirit of the craft, Deep Eddy Vodka invited bartenders to create an original cocktail recipe featuring Deep Eddy Ruby Red Grapefruit Vodka. The inspiration for the cocktail was to be balanced, delicious, creative, exciting, and of course, FUN!

A total of four bartenders, one from each U.S. regional competition (Denver, New York City, Atlanta, and Chicago) will be chosen to compete as semi-finalists in Austin, TX, and receive $1000K each.

During the final competition, one Grand Prize Winner will receive $5000K and the opportunity to be featured on the Deep Eddy Vodka website, social media, and ad announcing the winning Craft the Fun cocktail.

Congratulations to the Chicago Winner – Mackenzie Helm

The Deep End

The post Check Out The Deep Eddy Vodka Craft the Fun Semi Finalist in Chicago appeared first on Chilled Magazine.

Source: Mixology News

This easy-to-make recipe combines NOLET’S Silver Gin with fresh lemon juice and club soda. It’s the perfect cocktail to enjoy this summer.

The history of this archetypical gin and juice may be disputed, but the Tom Collins is (and forever will be) a classic beloved combination since the 1800s. It is as complex as it is simple when imbibed with NOLET’S Silver Gin.

Tom Collins

Ingredients:

• 1 1/2 oz. NOLET’S Silver Gin
• 1 oz. Fresh Lemon Juice
• 1/2 oz. Simple Syrup (or to taste)
• 2-3 oz. Club Soda
• Garnish with a Lemon Slice and/or Cherry

Preparation: Build the cocktail over ice in a Collins glass (or highball), in the order listed above. Top with club soda and garnish with a lemon, orange, and/or cherry.

The post Nolet’s Silver Tom Collins appeared first on Chilled Magazine.

Source: Mixology News

With Labor Day Weekend on the horizon, the time is right for an elevated weekend experience with exquisite cocktails.

Whether you find yourself clinging onto the poolside vibe, taking a last stroll on the beach, firing up the barbecue, of chillin’ with family and friends at home, brands like Tanqueray, Talisker, Tequila Don Julio and more offer an ideal cocktail selection perfect for leisure mode.

Astral Chilli Mango

Ingredients:

• 1 1/2 oz Astral Tequila Blanco
• 1 oz Fresh Lime Juice
• 1 oz Mango Purée
• Sliced Jalapeño

Preparation: Combine all ingredients into a cocktail shaker. Add ice. Shake and strain into an ice filled rocks glass. Garnish with salt and lime slice.

Baileys Iced Coffee

Ingredients:

• 2 1/2 oz Baileys Original Irish Cream
• 6 oz Iced Coffee

Preparation: Fill cup with ice with iced coffee. Mix in Baileys Original Irish Cream. Stir in a beer can glass.

Blade and Bow New Fashioned

Ingredients:

• 1 1/4 oz Blade & Bow
• 3/4 oz Elderflower Liqueur
• Top with a splash of soda

Preparation: Add Blade & Bow and Elderflower Liqueur into an ice-filled mixing glass. Stir and top with a splash of soda in rocks glass. Garnish with an orange slice and brandied cherry.

Summer Bonfire

Ingredients:

• 1 1/2 oz Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky
• 3/4 oz Fresh Lemon Juice
• 1/2 oz Simple Syrup
• Ginger Beer for Top

Preparation: Combine Buchanan’s 12-Year-Old DeLuxe Whisky, fresh lemon juice, and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a highball glass over fresh ice. Fill to top with ginger beer. Garnish with fresh strawberries and fresh rosemary sprig. Garnish with 2 Fresh Strawberries and a Fresh Rosemary Sprig.

Razzle Berry

Ingredients:

• 3/4 oz. Ciroc Red Berry
• 1/2 oz. simple syrup
• 3/4 oz. lime juice
• 1 oz. Fever-Tree ginger beer

Preparation: Combine ingredients into shaker with ice. Shake well and strain into a rocks glass. Garnish with berries and mint leaves.

Glitterati

Ingredients:

• 1 oz Tequila Don Julio Rosado
• 1/2 oz Grapefruit
• 1/2 oz Lime
• 1/4 oz Agave Syrup (2:1)
• Sparkling Rose Wine

Preparation: Add all ingredients to shaker with ice. Strain into coupe glass. Top with sparkling rosé. Garnish with salt rim and grapefruit twist

Harper Peach Punch

Ingredients:

• 1 1/2 oz I.W. HARPER Cabernet Cask Reserve
• 1 oz pineapple juice
• 3/4 oz lemon juice
• 1 peach sliced into 8 slices
• 1/2 oz of simple syrup

Preparation: Muddle peaches in shaker. Add I.W. HARPER Cabernet Cask Reserve, lemon juice, pineapple juice, simple syrup and ice to shaker and mix until chilled. Place one peach ice cube in rocks glass and strain contents of shaker over it. Top with fresh-cracked black pepper and peach slice.

Johnnie & Ginger

Ingredients:

• 1 1/2 oz Johnnie Walker Black Label
• 5 oz Ginger Ale

Preparation: Pour Johnnie Walker Black Label over ice in a highball and stir in 5 oz of Ginger ale. Garnish with fresh ginger and star anise or a lemon wheel.

Old Parr Picoso

Ingredients:

• 2 oz. Old Parr Aged 12 Years
• 1/2 oz. Fresh Lemon Juice
• 3/4 oz. Fresh Grapefruit Juice
• 3/4 oz. Spicy Honey Syrup

Preparation: Combine Old Parr Aged 12 Years, fresh lemon juice, fresh grapefruit juice, and spicy honey syrup. Shake with ice, strain into rocks glass. Garnish with sage bouquet

Seedlip Grove Spritz

Ingredients:

• 2 oz Seedlip Grove 42
• Top with Tonic Water or Club Soda

Preparation: Pour 2 oz of Seedlip Grove 42 over ice in a wine glass. Top with your favorite premium mixer. Garnish with an orange peel.

Talisker Penicillin

Ingredients:

• 1 1/2 oz Talisker 10-Year-Old Single Malt Scotch Whisky
• 1/2 oz Fresh Lemon Juice
• 1/2 oz Honey-Ginger Syrup

Preparation: Combine Talisker 10-Year-Old, lemon juice and honey-ginger syrup in a shaker with ice. Shake until well-chilled. Strain into rocks glass over fresh ice and garnish with candied ginger.

Singleton Swizzle

Ingredients:

• 1 1/2 oz The Singleton 12 Year Old
• 1/4 oz Amontillado Sherry
• 1/2 oz Ginger Syrup
• 1/2 oz Lime Juice
• 3 Mint Leaves

Preparation: Add all ingredients into a shaker with crushed ice. Shake until cold, 8-10 seconds. Strain into a highball glass and add crushed ice. Swizzle with a swizzle stick or use a spoon to mix ice with the cocktail. Add more crushed ice to create an ice cone. Add bitters on top and garnish with a mint sprig.

Mackintosh Tea Room

Ingredients:

• Mortlach 16 Year Old
• Tempus Fugit Creme de Cacao
• Earl Grey Tincture

Preparation: Add all ingredients to a mixing glass with ice. Stir to chill. Strain into a Coupe glass and garnish with a Dehydrated Rose Petal.

Tanqueray Sevilla Orange Spritz

Ingredients:

• 1 1/2 oz Tanqueray Sevilla Orange
• 1 1/2 oz Lemonade
• 3 oz Sparkling Wine

Preparation: Combine ingredients over ice and stir to combine in wine glass. Garnish with orange wheel.

The post 14 Delicious Cocktails to Celebrate this Labor Day Weekend appeared first on Chilled Magazine.

Source: Mixology News