Monthly Archives

October 2023

We Ask Master Rum Blender Nancy Duarte about Santa Teresa LE Cask Finish

By | Mixology News

Nancy Duarte is Ron Santa Teresa’s master blender, the first woman to hold this position within the company, and the fifth altogether in the history of the brand.

She holds a Superior Technical degree in food and beverage, specializing in wines and fermented drinks. A part of her responsibilities is to supervise the entire production process, guaranteeing quality and consistency of the blends. Nancy, along with Maestro Nestor Ortega are on a mission to establish the category of superior premium rum.

Maestros Roneros Nestor Ortega and Nancy Duarte have over 70 years of combined rum-making expertise between them, and their passion has only increased over the decades. They share a relentless drive to challenge convention and break new ground in their quest to craft the best possible rum on the Hacienda Santa Teresa. Their inspiration is drawn from many and varied sources, ranging from their home surroundings in the Aragua Valley to far-flung geographies and artisanal traditions from around the globe.

We spoke to Nancy about the brand’s latest launch, its first Limited-Edition Santa Teresa 1796 Speyside Cask Finish.

Talk to us about this new limited-edition launch.

Santa Teresa is excited to launch its first Limited-Edition Cask Finish Series. Santa Teresa 1796 Speyside Cask Finish is an expression of our flagship Santa Teresa 1796 rum in which the rum undergoes an additional finishing process for 13 more months in casks that previously held whisky from the Speyside region of Scotland. This is in addition to the unique triple-aged solera process employed to produce Santa Teresa 1796, meaning that the Speyside Cask Finish expression passes through four distinct types of oak barrels before being bottled. Combining over 70 years of experience, our Maestros Roneros crafted this exceptional collection for connoisseurs passionate about rum and whisky.

What sets it apart?

Santa Teresa 1796 has a unique triple aging process that results in a rich, smooth, and balanced rum. With this edition, bottled at 46% ABV and only three grams of sugar per bottle, Santa Teresa 1796 undergoes an additional step that allows this award-winning super premium rum to acquire smoky whisky notes. While Santa Teresa 1796 is a rum that can appeal to whisky drinkers, Santa Teresa 1796 Speyside Cask Finish is a rum crafted specifically for whisky drinkers.

What would you like bartenders to know?

This product is specially made for sipping, to enjoy its delectable smoky, wood, and toffee notes. With that in mind, we recommend enjoying it neat or on the rocks, or in classic cocktails like the Old Fashioned, Manhattan or Penicillin.

Talk to us about the packaging.

We wanted to develop a packaging that stayed true to the brand’s core, Santa Teresa 1796 but also had its unique personality; and we chose black as a color that also relates to whisky cues. Consumers want to know what’s behind the products they buy to make informed decisions. In the canister consumers will find a detailed explanation of the production process behind a sublime rum that delivers an unparalleled complexity and depth of flavor.

The bottle stayed the same as the Santa Teresa 1796 bottle, with its unique shape and character. The bottom of the bottle is shaped in honor of the Cruz de Aragua (or Aragua’s Cross) an intersection of royal palms in the middle of the Hacienda Santa Teresa, where for more than 225 years we have been refining and improving the art of rum-making techniques in pursuit of the creation of the world’s finest rum.

What inspired this expression?

The story of the Santa Teresa 1796 Speyside Cask Finish is a story of mastery unbound by convention.

In 1996, Nestor launched Santa Teresa 1796 by pioneering the use of a unique solera method to produce a world-class rum. Now, Nancy continues the tradition of daring innovation through a series of Limited-Edition Santa Teresa 1796 Cask-Finished expressions. For the first, she draws inspiration from the Highlands of Scotland and sees Santa Teresa 1796 finished in casks that previously contained Speyside whisky, producing a rum that tastes simultaneously of the Caribbean and of Caledonia. This is the story of true mastery, where traditions and terroirs have been married to give birth to a spirit that is truly peerless.

Spirits brands are innovating to attract a new generation of drinkers- tell us more.

Since its advent in the 1980s, cask finishing has grown into an extremely prominent trend across spirit categories. It offers intriguing new expressions that have proven extremely resonant with curious consumers and connoisseurs. While there are many whiskies that employ rum cask finishes, this is one of the only rums in the world finished in Single Malt Scotch Whisky casks.

With Santa Teresa 1796 Speyside not only do we attract a new generation of drinkers, but we open a new chapter for our Super Premium rum, Santa Teresa 1796.

What else is coming down the pike for the brand?

We are excited for this first Limited-Edition Cask Finish Series with Santa Teresa 1796, and we invite all Rum and Spirits enthusiasts to follow us on social media @santateresarum to learn more about the exciting news of what is next.

Speyside Penicillin

  • Ingredients:
  • 2 oz Santa Teresa 1796 Speyside Whisky Cask Finish
  • ½ oz honey ginger syrup *
  • ½ oz fresh lemon juice
  • 1 float of Santa Teresa 1796 Speyside Whisky Cask Finish on top

Preparation: Add all the ingredients to a shaker, shake, and strain into a rocks glass over ice. To finish, add the rum float and garnish with a candied ginger or lemon wheel.

*Honey ginger syrup

Add 1 cup water, 1 cup honey, and 6in peeled gingers (approx.) to a pot and cook on low heat. Bring to a boil, reduce to simmer for 5 min, and strain.

Speyside Old Fashioned

Ingredients:

  • 2 oz Santa Teresa 1796 Speyside Whisky Cask Finish
  • ¼ – ½ oz simple syrup *
  • 2 dashes Cacao Bitters
  • Orange peel

Preparation: Add all the ingredients into a mixing glass full of ice and stir. Serve in a rocks glass with a transparent cube of ice and garnish with an orange peel.

*Simple Syrup

Add orange and brown sugar syrup to a pot and add water on low heat. When hot, add the brown sugar with orange peels in a 1:1 ratio. Stir and let it sit on low heat for 10 minutes. Remove the orange peels, bottle, and let it cool.

The post We Ask Master Rum Blender Nancy Duarte about Santa Teresa LE Cask Finish appeared first on Chilled Magazine.

Source: Mixology News

Orphan Barrel Distillery Co. Debuts Castle’s Curse

By | Mixology News

The Orphan Barrel Whiskey Co. is proud to introduce the latest release from the company: Castle’s Curse 14 Year Old Single Malt Scotch Whisky.

Hailing from the Teaninich Distillery, Castle’s Curse is the latest addition to the Orphan Barrel collection and the second Single Malt Scotch Whisky to be featured from the distillery.

The spirit animal on the label is a Scottish Kelpie, a supernatural, shape-shifting aquatic spirit or “water-horse” that is said to haunt the local waters where the Teaninich Distillery once overlooked. This limited edition whisky and caricature are a tribute to traditional Scottish culture and the distillery’s beloved heritage story, and make it the perfect dram to sip on this fall and Halloween season.

Matured in European Oak, this unique balance of age and flavor boasts a nose with pleasurable aromas of tangerine, poached pear, sweet confectionary and dried herbs, while its poetic texture alludes to vanilla, red apple and mint.

Castle’s Curse has an SRP of $175.00 (750ml) and is available at select retailers in North America in extremely limited quantities.

The post Orphan Barrel Distillery Co. Debuts Castle’s Curse appeared first on Chilled Magazine.

Source: Mixology News

Philly’s Post Haste Cocktail Bar Experiments with Local Ingredients

By | Mixology News

Located in Philadelphia’s East Kensington, Post Haste is a cocktail bar with a farm-to-glass beverage philosophy and robust food program.

Helmed by Gabe Guerrero (partner/director of operations formerly The Dandelion and El Vez) and Fred Beebe (partner/beverage director, formerly Momofuku and Sunday in Brooklyn) Post Haste’s beverage menu exclusively features spirits, beers, wines, citrus, herbs, produce and mixers from the Mid-Atlantic.

New to the scene in Philadelphia is Post Haste, a cocktail bar with a farm-to-glass philosophy. The name is traditionally defined as “with great speed,” but the establishment has interpreted it to mean “after the haste,” emphasizing their intention of creating a space for guests to unwind after the hustle and bustle of the day.

Founded by Gabe Guerrero, Partner and Director of Operations, and Fred Beebe, Partner and Beverage Director, Post Haste’s beverage menu features spirits, beers, wines, citrus, herbs, produce and mixers from the Eastern United States. Their food menu focuses on local sourcing in seasonal, modern American small plates with touches of European influence.

The 1800-square-foot-space offers 70 seats and 16 bar seats and is 95% repurposed or recycled from the existing restaurant space or purchased secondhand, which is in line with its sustainable approach. It is a combination of old and new, comfortable, and modern, with a vibrant ambiance and energy that ensures guests receive the highest level of service and hospitality any night of the week.

Beebe, the brains behind the cocktail program at Post Haste, created a menu that boasts four categories: Covers, for those with a taste for the classics made with local ingredients; Remixes, for those looking to expand their taste with signature spins built on a familiar base; Experimental Pop, for adventurous drinkers interested in inventive creations; Free Spirit, for those looking for a sip in the zero-proof zone. The inspiration for the drinks on the menu comes from Beebe’s creativity and vision.

“Half of the menu is a reimagination of classic cocktails, and half is built around one ingredient and the flavor that it inspires. I wanted to experiment with classic cocktail flavors and formats to see if there is a way to make a drink that would appeal to a Daiquiri drinker, or a Dirty Martini drinker, without using imported ingredients. So, I began to consider what makes those classic cocktails so delicious, and therefore what aspects to highlight and enhance.”

The food offerings are led by Chef de Cuisine, Elise Black, and feature tasty bar snacks and hearty entrees with vegetarian and vegan options that complement the cocktail program thoughtfully, such as their Philly Beignets and Vignole and Heirloom Polenta.

The post Philly’s Post Haste Cocktail Bar Experiments with Local Ingredients appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Craft Beer-Making at BrewFest at Mohegan Sun October 21st

By | Mixology News

Love beer? Don’t miss The Sun 10th Annual BrewFest at Mohegan Sun’s Earth Expo & Convention Center October 21st from 3-6 pm.

Whether you’re a seasoned beer connoisseur or embarking on your craft beer journey, this festival offers the ideal opportunity to uncover new favorites and broaden your brew-rizons.

With its lively and welcoming atmosphere, BrewFest transforms into a bustling hub of excitement, uniting individuals from all walks of life to celebrate their passion for crat beer. While reveling in fantastic live entertainment by Sugar and participating in a thrilling Wicked Cornhole tournament, attendees can savor delectable signature dishes from local eateries.

Raise a beer mug in tribute to the remarkable craft of brewing and the delight of sharing superb beer with new and old friends. Cheers to a decade of beer magic!!

Indulge your taste buds, explore a vast selection of unique brews, and immerse yourself in beer culture.

Saturday October 21st, 3- 6pm Earth Expo & Convention Center

Purchase Tickets HERE.

The post Celebrate Craft Beer-Making at BrewFest at Mohegan Sun October 21st appeared first on Chilled Magazine.

Source: Mixology News

On Location: We Ask Max Green About The Press Club Grill

By | Mixology News

Inside the Martinique New York on Broadway, Curio Collection by Hilton.

Is The Press Club Grill, an American restaurant that reinterprets Continental cuisine using local, seasonal, high-quality ingredients and modern techniques to capture the essence of the Mad Men era in NYC.

The restaurant is an ode to the neighborhood’s connection to journalism having once been home to the New York Herald, New York Tribune, and New York Times. Led by Chef Franklin Becker, Stephen Loffredo, and Tora Matsuoka, The Press Club Grill is the first premier restaurant venture for the Hospitality Department.

We got a chance to talk to the Director of Beverage, Max Green, about his background in the industry, as well as The Press Club Grill’s beverage program and inspiration. Check out the interview below!

Talk to us about your background in the industry.

For the past decade, high end cocktails and consulting has been where I’ve found my home in the industry. From Head Bartender at industry darling Amor y Amargo to running and owning my own bar Blue Quarter I’ve transitioned into a corporate bar director position for the burgeoning Hospitality Department restaurant group. In my role, I’ve been able to call upon the talent from some of the industry’s greatest bartenders, which is an allowance I am eternally grateful for.

Talk to us about The Press Club Grill.

The Press Club Grill led by Chef Franklin Becker as well as Tora Matsuoka, and Stephen Loffredo, captures the essence of 1950s and 1960s Manhattan through its classic American cuisine, offering a sense of nostalgia with modern twists. Situated where Herald Square and NoMad meet, the restaurant offers a charming blend of a retro-meets-glam ambiance, reminiscent of an evening out with characters like Midge Maisel and Don Draper accented by midcentury touches like a brass bar, sweeping banquettes, visual memorabilia, and throwback cocktails.

What type of experience can guests expect when visiting?

Guests can expect a bar with a lot of movement at prime time, with a mix of national and international travelers, and the addition of NYC natives, stopping at the bar throughout the day. Lunch is often calm at the bar, as we get into “happy hour” though, everyone pops in for a drink and dinner on their way to or back in from evening plans around the city.

What is the cocktail program like?

Press Club Grills cocktail menu uses a the framework of a set number of classics, seasonal rotation of ingredients and flavors changes and updates drinks we all know and love. If you can’t find a menu drink you’re in love with, our bar has a rich rolodex of classic cocktails that can certainly match anyone’s taste!

What inspires the menu?

The inspiration for the menu is highlighting classic while bringing them into the contemporary. Press Club Grill’s menu is inspired by the classic of the mad men era, front and center are the old fashioned, martini and sours of that period. Like the Pressure Sensitive, a tequila Mai Tai with Velvet Falernum, Orgeat, Lime, and Bitter Queens “Thai Bitters”. The perfect drink to cool you down on a hot summer day!

The post On Location: We Ask Max Green About The Press Club Grill appeared first on Chilled Magazine.

Source: Mixology News

8 Premium Liqueurs Worth the Price

By | Mixology News

Liqueurs have had a long history in the spirits world. Although many people believe they were present in Ancient Greece and Egypt, the first real documented proof was in the 13th Century.

Italian Carthusian Monks in the French Alps were infusing herbs for medicine when they created Chartreuse. Made with a secret recipe of 130 herbs, plants, and flowers, chartreuse is still produced in the same place, with only two monks permitted to enter the room where the botanicals are dried.

With the shortage of chartreuse, bartenders must turn to other liqueurs for complex flavor profiles. Now flavor profiles range from the traditional herbal blend to banana pudding and egg nog. Since they are a lower proof, sweeter spirit they are often sipped straight for dessert or used to flavor boost cocktails.

Liqueurs are now being featured more prominently in specialty bar menus across the U.S. There are premium liqueurs that stand above the rest, this artfully crafted selection is worth the sticker price.

Grand Marnier “Navan Vanilla”

Grand Mariner was one of the first liqueurs to move to a fruit forward flavor profile. In 1800, Louis-Alexandre Marnier Lapostolle, who was from a wine merchant family, decided to combine cognac with a rare variety of oranges from the Caribbean. This produced Grand Mariner orange Cognac Liqueur. The popularity for Grand Marnier never waned but once it was introduced as a floater on top of the Cadillac Margarita, it exploded.

In 2004 Grand Marnier released their “Navan Vanilla” liqueur. This liqueur has an elegant balance of sweet and spice. There is a soft warmth that comes from the all-natural Madagascar Vanilla that finishes softly to the back of your tongue. “Navan Vanilla” uses the same base neutral spirit and infusion process as the original Grand Marnier. It is a sophisticated after dinner cordial that should be sipped straight and appreciated for the subtle flavors.


Gozio Amaretto Premium Specialty Liqueur

In 1901, Luigi Gozio founded the Distillerie Franciacorta in Gussago, Italy to produce grappa. Seeing the rise in demand for liqueurs, the distillery moved into production of Amaretto in the 1950s. Using a secret formula made from bitter almonds, burnt sugar and grain alcohol, Gozio has created a rich nutty flavor with caramel undertones. The velvety finish curbs any bite when sipping this dessert experience. Today, the Gozio family combines a lot of their old methods with new technology, to ensure their Amaretto is 100 percent natural, with no added artificial extracts, aromas or additives.


X-Rated Fusion

X-rated Fusion is the perfect blend of premium French wheat vodka, Sicilian blood oranges and Brazilian mangos and passion fruit. With a juice like viscosity, X-rated has managed to escape the syrupy outcome of many liqueurs. It mixes beautifully with any citrus fruit flavored cocktail and is a perfect summer shot. When mixed with an orange-based vodkas, like Svedka “Clementine”, the Sicilian blood orange is enhanced while the bite of the vodka dissipates. The bright pink color combined with the large bold bottle proudly claiming X- RATED, adds a little edge to your home bar.


Patron Cafe liqueur

Patron is undoubtedly the world’s leading premium tequila. Even with mass popularity, it’s still produced in small batches with 100% Blue Weber Agave. In 1992 Patron combined their exquisite tequila base, with the natural essence of fine Arabica Coffee to create the Patron Cafe Liqueur. With hints of Chocolate, vanilla and coffee, it’s a perfect after dinner cordial to accompany or drizzle on your dessert. It’s also a great alternative to the very popular vodka espresso martini.


Chinola Passion Fruit

Chinola transports you to the beaches of the Dominican Republic with this tropical liqueur. Each bottle contains “roughly six large passion fruits, all of which are grown in the Samaná peninsula along the northern coast of the Dominican Republic”. Using responsible farming methods, Chinola has extended their knowledge and practices to local farmers in the area promoting sustainability. The flavor of this liqueur really opens up when shaken with ice and served chilled. It’s a quality selection when creating a tasting menu. The sweet and tangy finish is bold enough to stand up to a Filet or Salmon while light enough to compliment a creamy dessert.


Amaro Montenegro

Amaro is an Italian herbal liqueur. Montenegro is one of the smoothest and most balanced options available. Known for its harmonious blend of 40 botanicals, creating a bittersweet and complex taste, bartenders appreciate mixing with this spirit.


Luxardo Maraschino Liqueur

This Italian liqueur is made from Marasca cherries and their pits, resulting in a unique and slightly nutty flavor. The spirits adds depth, complexity, and a hint of sweetness to drinks. The combination of cherry and almond flavors makes it stand out in the world of liqueurs. It’s used in classic cocktails such as the Aviation and the Hemingway Daiquiri.

 


Amarula Cream

Amarula is a South African cream liqueur made from the marula fruit. It has a creamy, caramel-like flavor with a hint of fruitiness that comes from the marula fruit, which gives it a distinct and enjoyable taste. It is often served over ice or used in cocktails.

The post 8 Premium Liqueurs Worth the Price appeared first on Chilled Magazine.

Source: Mixology News

Bacardi Acquires Ilegal Mezcal

By | Mixology News

Hamilton, Bermuda, September 11, 2023 — Bacardi Limited, the largest privately held international spirits company in the world, announced the completion of a transaction that makes the family-owned company the sole owner of ILEGAL Mezcal®, a leading super premium artisanal mezcal.

The transaction follows a successful relationship in which Bacardi partnered with ILEGAL since 2015.

John Rexer created ILEGAL in 2006, after years of working with small distillers in Oaxaca to make mezcal for his bar in Guatemala. John’s goal has been to bring the finest artisanal mezcal to a global market. He has worked closely with the distillers in Oaxaca to create sustainable jobs, and to be a positive force in protecting the environment and preserving local culture. John will continue to guide the vision of the brand.

ILEGAL, recognized globally for its lifestyle branding, also prides itself on being a responsible and sustainable business. They work with fourth-generation maestros mezcaleros in Santiago Matatlán, Oaxaca, Mexico. ILEGAL Mezcal is double distilled in small batches using 100% Espadin agave. ILEGAL Mezcal is 100% natural and uses no artificial colors, yeasts, flavors, or additives. It is certified as artisanal mezcal by the Consejo Regulador del Mezcal (CRM).

“We are excited about the next stage of the journey. Success for ILEGAL goes beyond seeing more of our bottles on shelves; it’s about building our business the right way. We will always be committed to artisanal production, the Oaxacan community, and our core values. Being a part of Bacardi will bring ILEGAL to a larger audience while maintaining our commitment to sustainability and growing the business responsibly.” — John Rexer

ILEGAL Mezcal is available in Joven, a full-bodied agave flavor with a light smoke; Reposado, aged six months in medium-charred American oak; and Añejo, aged to taste for 13 months using a combination of new and used American oak, medium char barrels.

The post Bacardi Acquires Ilegal Mezcal appeared first on Chilled Magazine.

Source: Mixology News

All Aboard Platform 18 Phoenix’s Amazing Cocktail Adventure

By | Mixology News

Listed among North America’s 50 Best Bars at #48, Phoenix’s Platform 18 is a cocktail adventure where imbibers are welcome aboard a Presidential Pullman-inspired train car for a 90-minute palate-pleasing, handcrafted sojourn.

Photos by Grace Stufkosky

Inspired libations include the clarified milk punch Always Quiet in the Graveyard with Hendrick’s Orbium and Plantation O.F.T.D. blended rum served in a lovely tea set with homemade cookie, alongside classic cocktails such as the Martinez, Old Pal, and Bramble.

As part of Century Grand, a warehouse space that houses three inspired cocktail concepts (Platform 18, UnderTow serving tiki-style drinks in an old-world ship, and Grey Hen RX a 19th Century New Orleans apothecary) via the Barter & Shake Cocktail Entertainment group, Platform 18 is a wholly memorable drinking destination, which is absolutely by design.

Founded with a commitment to push traditional boundaries and create unparalleled guest experiences through world-class cocktail programs, the powers that be at Barter & Shake, including Co-Founder and Director of Operations Rich Furnari and Executive VP of Operations Mat Snap, recently discussed what sets them apart among the bolstering Phoenix cocktail scene.

Please describe the Century Grand concept, is it three separate bars or one bar with three rooms?

Rich Furnari: Century Grand is a location with three concepts inside telling two separate stories, and those stories are roughly a century apart. Platform 18 specifically is a century ago to the day. So, we were doing that one hundred centennial prohibition when we opened Platform 18. UnderTow was running that same timeline one hundred years prior. We used to have a restaurant and that was Century Grand and then we moved UnderTow into the restaurant space.

Mat Snap: When Covid happened, as soon as we hit the off button, we realized we weren’t going to bring the restaurant back. So, we consolidated and focused on beverage.

There are a lot of resorts in the Phoenix / Scottsdale area known for fine dining. What was the cocktail scene like when you started?

Mat Snap: We started conceptualizing in 2014 and there really weren’t any cocktail bars; there were a lot of restaurants doing cocktail programs. Some did them very well. When we opened our first concept, we were starting a new trend focusing strictly on cocktails. The competition is amazing now. When we started there wasn’t a lot going on but now it’s not hard to find a good drink. Phoenix has really grown up as a cocktail city.

There are two UnderTow locations in Arizona. Are there plans to open another Platform 18 or other bar concepts?

Rich Furnari: I think we’re excited to say we’re in talks right now about potentially putting a Platform 18 and Grey Hen RX in Tucson.

Mat Snap: There’s a great revitalization effort in downtown Tucson. And a big beautiful basement came across our radar with enough space to do the train and the apothecary shop but make both of them a little bigger and spread out a little bit.

What do the bar concepts have in common and how do they differ?

Mat Snap: They differ greatly in the cocktail perspective and they each speak to a uniquely different category of cocktails. The story intertwines even though they’re one hundred years apart. We have characters that go in and out of both stories.

Rich Furnari: With UnderTow you’re getting an exotic tiki style tropical experience. With Grey Hen you’re getting a more approachable apothecary style vibe where this whiskey shop closed for prohibition and turned into a pharmacy and became craftier to sell their wares. And on the train, you have an elevated experience. When we’re doing menus, we let story inspire us but we also let tradition inspire us, and the characters inspire us and where we’ve evolved too.

When you’re creating a new menu, what do you look for in your original cocktails that can stand by classic drinks?

Mat Snap: A lot of classic cocktails were written in a time when we didn’t have the delicate or elegant nature of some of the spirits that are around today. Some of those recipes are off the beaten path. We tirelessly spend a lot of time and energy and attention to make sure a classic recipe can be brought into the present by modifying the actual spirits and modifying the ratios. Our craft driven cocktails lead the way over any of the classics at Platform 18 and it’s the opposite at UnderTow where a lot of people are very familiar with classic tiki cocktails.

What do you hope guests takes away from the Platform 18 experience?

Rich Furnari: Everything that we do, they’re meant to be memorably entertaining and exciting and thought provoking. We want to stimulate your imagination and all of your senses. It truly is escapism. If we have done our job right, you walk through the door a little bit unexpecting of what exactly you’re going to get and then the set and illusions that we’ve created begins to unfold in front of you and then you begin to get excited and you start to escape into our temporary alternate little reality here and you dive into some drinks with some friends and some good conversation and hopefully it becomes the talk of your night, of your week, and you can’t wait to bring somebody back and discover something new in the space.

Where do you see the Platform 18 menu going?

Rich Furnari: The introductory chapter was light and joyful and a brand-new introductory story. And then for us to go to a somewhat medium, melancholy trip might lead to a few new ideas and presentations but I think you’ll see a return to more spirit-forward and more brown spirit feel as far as the cocktail menu goes.

Platform 18 at Century Grand is located at 3626 E. Indian School Road in Phoenix, AZ.

Clover Club

Ingredients:

  • 2 oz Nolet’s Gin
  • 3/4 oz Egg white
  • 3/4 oz Raspberry syrup
  • 1/2 oz Lemon juice
  • 1/2 oz Carpano Dry Vermouth
  • 3 Raspberry

Preparation: Reverse dry shake. Double strain in coupe. Garnish with raspberry on a pick

The post All Aboard Platform 18 Phoenix’s Amazing Cocktail Adventure appeared first on Chilled Magazine.

Source: Mixology News

The Chutnied AF

By | Mixology News

From Coterie in Charleston, S.C. comes The Chutnied AF, a delicious twist on the traditional Old Fashioned. Jeremy Buck, Owner of Coterie, crafted this unique libation with Bardstown Bourbon, housemade apple and pear chutney, and demerara.

Chutnied AF

Ingredients:

  • 1 1/2 oz Bardstown Origin Series bourbon
  • 1/4 oz demerara syrup (2:1 sugar: water)
  • 1/2 oz Apple & Pear Chutney-Infused Bardstown Origin Series*

Preparation: Stir all ingredients and strain. Serve on rocks with block & orange twist.

*Chutney-Infused Bardstown Origin Series

Ingredients:

  • 4 tbs Chutney
  • 1 bottle Bourbon

Preparation: Add 4 tbs of each chutney to 1 bottle of bourbon. Shake, and let sit for 1-2 hours or to taste. Finish by fine straining through a coffee filter. While Coterie uses housemade chutneys for this recipe, store bought will work just fine!

The post The Chutnied AF appeared first on Chilled Magazine.

Source: Mixology News

Hey Bartenders Enter 2024 USBG Presents World Class Sponsored by Diageo!

By | Mixology News

Within the United States, applications for the 2024 USBG Presents World Class Sponsored by DIAGEO program are open!

“As the World Class program continues to evolve year after year, we’re incredibly excited to welcome returning and new competitors into the World Class community,” says Cassandra Ericson, Manager of On Premise Channel Marketing at DIAGEO North America. “We are proud of the growth and success of these highly talented hospitality professionals as they embark on this unique journey and hope that the online resources from Diageo Bar Academy and mentorship offered will encourage bartenders of all levels and backgrounds to join us in 2024.”

Each year, the acclaimed program draws applications from diverse and talented bartenders nationwide who will compete in a series of challenges inspired by the latest industry trends.

Bartenders of all skill levels are encouraged to apply—showcase one unique cocktail creation and submit by October 16, 2023 11:59pm PST for the chance to become a World Class Top 100 Bartender!

For more information on World Class and to keep you up to date with the latest drinks, trends, and training, visit worldclass.usbg.org and follow @WorldClass and @WorldclassUS on Instagram.

ABOUT WORLD CLASS

World Class is on a mission to inspire people to drink better and create unforgettable experiences in the process. Whether at home or in a bar, World Class encourages consumers to think and care about what, where and how they drink, and in doing so, discover the best of cocktail culture.

World Class has supported, trained, and inspired over 400,000 bartenders across the globe for the past thirteen years, while partnering them with the world’s finest spirits – the DIAGEO Reserve collection.

World Class is the authority on the global drinks industry for information on the latest drinks, trends, cocktail recipes, and industry insight.

The post Hey Bartenders Enter 2024 USBG Presents World Class Sponsored by Diageo! appeared first on Chilled Magazine.

Source: Mixology News