October 2023

Linnea’s Garden

Courtesy of The Elysian Bar

“The Linnea’s Garden is named after the book “Linnea in Monet’s Garden” as our Atrium space is designed with a nod to Claude Monet’s yellow dining room with the red and white checkered tiles.” Cody Warembourg, General Manager of The Elysian Bar

Ingredients:

• 1/2 oz. Passionfruit Liquor
• 1/2 oz. Cappaletti Aperitivo
• 1 1/2 oz. Berto Blanco
• 2 oz. Sparkling Rosé
• 6 dashes orange bitters

Preparation: Build in a wine glass starting with the Bitters, then add ice, the remaining ingredients and top with Sparkling Rose. Garnish with flower, optional.

Palm & Pain

Courtesy of Palm&Pine

“The Palm&Pain is one of our new signature cocktails and mixes Palm&Pine’s “South and South of That” concept by blending Bourbon, Mezcal, Peychaud’s Apertivo, lime, and a kick of a local ginger beer. The result is a super crisp and clean cocktail with a killer smoky note which matches perfectly with our food.” Kimberly Patton Bragg, Beverage Director

Ingredients:

• 1 oz Benchmark Bourbon
• 1 oz El Buho Mezcal
• 1/2 oz Lime Juice
• 1/2 oz Peychaud’s Apertivo
• 1/4 oz Simple Syrup
• 2 generous dashes of Angostura Bitters
• Orange and mint, to garnish

Preparation: Shake all ingredients over ice. Strain into rocks glass, over ice. Top with ginger beer. Garnish with orange and mint, optional.

75 cent French 75s

Courtesy of Criollo

From Criollo, we have two stunning cocktails, their 75 cent French 75s and the Vieux Carre.

“Our French 75 cocktail is a delicious brunch cocktail that offers a sweet and tart, lemony taste in addition to the refreshing bubbles.” Marvin Allen, Beverage Manager at Hotel Monteleone.

Ingredients:

• 1/2 oz Botanist Gin or St. Remy Brandy
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• Champagne or Sparkling Wine

Preparation: Shake all ingredients over ice. Strain into a champagne flute and top with your favorite sparkling wine or champagne.

Vieux Carre

Courtesy of Criollo

The Vieux Carre was created at the stunning Hotel Monteleone in the mid-1930s by the lead bartender at the time, Walter Bergeron. Folklore tells us the Vieux Carre was created as a tribute to the many cultures that existed in the French Quarter.

“To honor the French, he used Benedictine and Cognac, for the Italians, Sweet Vermouth, the Americans, Rye Whiskey, and lastly, the bitters for the Islanders of the Caribbean.” Marvin Allen, Beverage Manager at Hotel Monteleone.

Ingredients:

• 1/2 oz Rye Whiskey (we use Sazerac Rye)
• 1/2 oz Cognac (we use Ferrand 1840)
• 1/2 oz Sweet Vermouth
• 1/4 oz Benedictine
• 2-3 drops of Angostura Bitters
• 2-3 drops of Peychaud’s Bitters

Preparation: Place all ingredients in an ice filled rocks glass, in the above order. Garnish with a fresh lemon twist over the top.

The post 4 Cocktail Riffs from Popular New Orleans Hotspots appeared first on Chilled Magazine.

Source: Mixology News

Raise a toast to one of America’s most popular liquors this October 4th! Vodka has become the backbone of the spirits industry, according to the Distilled Spirits Council of the United States.

In honor of the boozy occasion, we’ve rounded up 12 vodka libations for you to mix up this National Vodka Day! Check out the full recipes below.

James Bond Type Beat

Broken Shaker, Freehand Chicago

“Inspired by Bond himself, this sultry sip is harmoniously Infused with Grey Goose Vodka, Manzanilla Sherry, Cointreau, Lizzy-Spice bitters and simple syrup; served shaken not stirred.” – Travis Pentecost, Food & Beverage Director at Broken Shaker Chicago

Ingredients:

• 10 oz Grey Goose Vodka
• 1 oz Manzanilla Sherry
• 0.5 oz Cointreau
• 0.25 oz simple syrup
• Lizzy-Spice bitters (25g cinchona, 10g juniper, 5g black cardamom, 10g coriander, 5g black pepper, 20g grapefruit peel & 200g gem clear)

Preparation: Combine all ingredients and stir. Serve in a chilled coupe glass, and garnish with a lemon peel.

Lemme Baiju A Drink

Broken Shaker, Freehand Chicago

“Infused with Absolut Vodka, Ming River Baiju, Cherry-Rose Tea Cordial, lime and Elderflower Tonic, this tantalizing sip beautifully blends the ancient taste of Ming River spirits with the sweet, subtle notes of cherry-rose tea and elderflower tonic, creating a delightful symphony for the taste buds.” – Travis Pentecost, Food & Beverage Director at Broken Shaker Chicago

Ingredients:

• 1.5 oz Absolut Vodka
• 0.5 oz Ming River Baiju
• 0.75 oz Cherry-Rose Tea Cordial
• 0.5 oz lime juice
• Elderflower Tonic, to top

Preparation: Combine all ingredients in a shaker, shake with crushed ice, serve in a collins glass and garnish with sage and edible pansy

Lychee Mendoza

MATADOR BAR at The Miami Beach EDITION

“Named after it’s origin of discovery, Mendoza, this delicious twist on a classic sip is beautifully blended with fresh lychee juice, lychee liquor and Reyka Vodka, paying homage to the past, high fiving the future and satisfying every taste bud.” – Christopher Galdamez, Lead Bartender at MATADOR BAR 

Ingredients:

• 2 oz Reyka Vodka
• 1.5 oz fresh lychee juice
• 1 oz lemon juice
• 0.75 oz lychee syrup
• 0.25 oz simple syrup

Preparation: Combine vodka, lychee juice and lemon juice in a shaker, shake with ice, strain, serve in a chilled glass and garnish with an orchid flower.

Mr. C Cocktail

Mr. C Miami – Coconut Grove

“Inspired by warm evenings on Italy’s Amalfi Coast, the Mr. C Cocktail is lovingly crafted with vodka, Mr. C Prosecco, mandarin juice and fresh lemon juice, creating a zesty yet refreshing libation, best enjoyed with closest friends and family.” – Daniel Velez, Head Bartender at Mr. C Miami – Coconut Grove

Ingredients:

• 2 oz Absolut Vodka
• 2 oz Mr. C Prosecco
• 2 oz mandarin juice & fresh lemon juice (1 oz each)

Preparation: In a cocktail shaker, combine the Mandarin Juice, vodka, Prosecco and lemon juice with ice. Shake lightly and pour into a rocks glass or strain into a flute. Top with more Prosecco to make it extra bubbly.

Cucumber Martini

MARKET at The Miami Beach EDITION

“Crisp and invigorating, this refreshing elixir immaculately marries the coolness of cucumber with the refreshing breeze of mint, creating a symphony of pure refreshment in every glass.” – Bryan Velez, Mixologist MARKET at EDITION

Ingredients:

• 2 oz Vodka
• 1 oz lemon juice
• 0.5 oz simple syrup
• 2 mint leaves
• 3 cucumber slices

Preparation: Muddle the cucumber slices, mint leaves, lemon juice, and simple syrup together. Add vodka, shake, and strain into a martini glass. Garnish with skewed cucumber ribbon.

Azul

Baia Beach Club at Mondrian South Beach

“Inspired by the glistening waters of Biscayne Bay, the Azul at Baia Beach Club is harmoniously infused with Ketel One Botanicals Peach & Orange Blossom, St. Germain, White Wine and Ketel One Spritzer – vibrant, fruity and refreshing, perfect for a warm Miami night.” – Frank Petitto, Director of Food and Beverage at Mondrian South Beach

Ingredients:

• 1 oz Ketel One Peach & Orange
• 0.5 oz St. Germain
• 0.5 oz Blue Curacao
• 1.5 oz White Wine
• 0.5 oz Ketel One Spritzer Peach & Orange
• 0.75 oz lychee juice

Preparation: Place lychee juice and fruit in the 18 oz cocktail shaker, add Ketel One Peach & Orange, St. Germain, Blue Curacao, and white wine. Proceed to add rock ice, Ketel one spritzer and stir. Add the rest of the fruit. Pour on Wine glass and garnish with orange wheel and lychee.

Tropical Storm

Broken Shaker, Freehand Miami

“Immerse yourself in the citrusy flavors of the Tropical Storm at Broken Shaker, featuring citrusy flavors of orange, pineapple, and lemon this sip is sweet, strong, and zesty, perfect for a hot Miami day.” – Jose Perez-Roura, Property Bar Manager, Broken Shaker Miami

Ingredients:

• 1.5 oz Absolut Vodka
• 0.5 oz Velvet Falernum
• 0.5 oz Martini & Rossi Fiero
• 0.25 oz simple syrup
• 0.75 oz pineapple juice
• 0.75 oz lemon juice

Preparation: Add all ingredients into a cocktail shaker, add ice, shake and strain into a Collins glass. Add crushed ice and top with Peychaud’s Bitters. Garnish with a mint sprig and marigold flower.

Island Avenue

Monterrey Bar, The Standard Spa – Miami Beach

“Introducing ‘Island Avenue,’ the embodiment of timeless elegance and Miami Beach spirit. Exclusively at Monterrey Bar, this classy, super-sexy vodka cocktail ignites your senses with Belvedere Vodka, Dolin Blanc, a tantalizing blueberry-ginger cordial, fresh mint, and the essence of coconut water. Crafted for Miami Beach locals, it’s a tropical rendezvous in a vintage speakeasy, where great flavors await.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1 oz Belvedere Vodka
• 1 oz dolin blanc
• 0.75 blueberry ginger syrup
• 1.5 oz coconut water
• 0.75 oz lemon
• mint leaves

Preparation: Shaken and strained, served over crushed ice in a Collins glass, with a mint sprig, and topped with an ice shell filled with frozen blueberries.

Sundown Cosmo

Monterrey Bar, The Standard Spa – Miami Beach

“Elevate your evening at Monterrey Bar with the ‘Sundown Cosmo.’ This classy, sexy vodka cocktail is a modern twist on a classic, featuring Ketel One Citron Vodka, Cointreau, acidified white cranberry, and a touch of lemon bitters. Served in a timeless coupe glass and garnished with cranberry frozen ice spheres, it’s a sophisticated libation that redefines your expectations. As an added touch, discover the stars with a personalized zodiac card based on your sign—a cocktail experience unlike any other, made for those who seek greatness with every sip.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1 oz Kettle One Citron
• 0.5 oz Cointreau
• 1 oz white cranberry juice
• 0.25 oz Supasawa
• 0.25 oz simple syrup

Preparation: Shaken and strained into a martini glass. Topped with frozen cranberry balls made from 50% cranberry 50% water.

Waterfront Mule

Lido Bayside Grill, The Standard Spa, Miami Beach

“Experience Miami’s magic from the water’s edge with the ‘Waterfront Mule.’ Crafted with vodka, Cocchi Americano, shaken with cold-pressed lime and fresh ginger, and crowned with a float of butterfly pea tea, this classic riff on a cocktail is more than just a drink; it’s an invitation to savor the city’s skyline. Found exclusively at Lido Bayside, it’s a beautiful libation where elegance meets balance, making every sip a picturesque memory.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1.5 oz Vodka
• 0.5 oz Lime
• 0.25 oz Agave
• 0.25 oz fresh juiced ginger

Preparation: Shaken and double strained over ice in a Collins glass. Topped with butterfly pea vine tea. Garnish with mint and lime.

Lotus Flower Cocktail

Katsuya, SLS South Beach

“Inspired by the purity and elegance of the plant for which it is named, the Lotus Flower cocktail masters the idea of simple yet elegant. A harmonious symphony of Grey Goose Vodka, raspberries, mint, lemon, and soda keeps the cocktail refined but full of flavor.” – Ricardo Schargel, Lead Bartender

Ingredients:

• 4 mint leaves
• 2 barspoons raspberry puree
• 1 oz lemon juice
• 1 oz simple syrup
• 1.5 oz lemongrass & blackberry Belvedere Vodka

Preparation: Muddle mint in shaker, combine all ingredients in shaker, shake and strain into a rocks glass over ice, garnish with mint sprig and 2 skewered raspberries.

Tomatini

LPM

“Our team lovingly refers to the Tomatini as LPM in a Glass, based on Ketel One Vodka. The Tomatini combines freshly muddled Campari Tomatoes with a pinch of salt and pepper, a 3-year-old white balsamic vinegar, and a dash of simple syrup for balance, garnished with salt and pepper dipped cherry tomato and theatrically cracked black pepper! The Tomatini is a light, fragrant and savory Martini that will transport our guests to the French Riviera with just one sip.” – Barna Jeremias, Bar Manager of LPM Miami

Ingredients:

• 80-100 grams of Campari Tomato
• pinch of salt & pepper
• 1.75 oz Ketel One Vodka
• 1/3 oz Pensato White Balsamic 3 Year Old
• 2 tbsp simple syrup

Preparation: Muddle all the ingredients in a shaker, shake well, and double strain into a Martini Glass, garnish with a cherry tomato half dipped in salt & pepper and place on the rim of the glass. Topped with fresh cracked pepper.

The post Happy National Vodka Day! appeared first on Chilled Magazine.

Source: Mixology News

The post Speakeasy-like Rooftop Bar Attico Pays Homage to Roaring Twenties appeared first on Chilled Magazine.

Source: Mixology News

This all new cocktail bar and specialty seafood restaurant is a gathering place for locals and visitors alike to indulge and escape the Texas heat.

Founded by buddies Stewart Jarmon and Daniel Berg, Bill’s Oyster offers a wide selection of seafood and other eats, as well as an expertly crafted menu of martinis (and classic cocktails, too!). The bar program, created by Beverage Director Richard Thomas, includes a martini for everyone!

Check 2 of them out below.

The Red Hand

Ingredients:

• 1.5 oz Gin (we use Sipsmith)
• .5 oz Green Chartreuse
• .75 oz Lillet Blanc
• 1 dash saline solution (equal parts water and salt, shaken to dissolve)

Preparation: Add all ingredients to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Strain into a chilled martini glass. Top with cucumber ribbon for garnish (optional).

Dangerous Curves

Ingredients:

• 2 oz Blanco Tequila (we use Cascahuin Blanco)
• .75 oz Carpano Bianco Vermouth
• 1 dash saline solution (equal parts water and salt, shaken to dissolve)

Preparation: Rim a chilled martini glass with black salt (optional). Add all ingredients to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Strain into chilled martini glass. Drop in a Sweety Drop Pepper for garnish (optional).

The post Must Mix: 2 Elevated Martini Recipes from Bill’s Oyster! appeared first on Chilled Magazine.

Source: Mixology News

We’re thrilled to announce the legendary Dale DeGroff will be gracing this year’s Chilled 100 Elevate Event as our esteemed keynote speaker joined by Ted Breaux, world-renowned absinthe expert. Prepare for an unforgettable evening of mixology mastery and inspiration from these industry legends.

Celebrated for sparking the classic cocktail revival in New York’s famous Rainbow Room in the 1990s, Dale DeGroff reinvented the bartending profession, igniting a global cocktail renaissance that continues to this day. Dale’s contributions are credited with two James Beard awards, the Tales of the Cocktail Lifetime Achievement Award, Wine Enthusiast’s 2019 Cocktail Legend Award, and many others.

T.A. (Ted Breaux) is a research scientist and world-renowned absinthe expert, who carefully reverse engineered vintage absinthes. He worked diligently with the TTB to get a 95-year ban lifted, and in 2007, Lucid became the first genuine absinthe to be available in the United States. Distilled in strict accordance with traditional French methods in the historic Combier Distillery in the Loire Valley of France, his award-winning absinthes are made with whole European herbs free of artificial flavors or colors.

Here’s What to Expect from Breaux and DeGroff at ELEVATE:

The evolution of big flavor in American Cocktails and Spirits. Ted and Dale will explore how American palates have changed from simple and sweet mixes of the 90s to strong flavors in classics, tropical drinks, and aperitivo and digestivo that are taking over cocktail hour.

DeGroff and Breaux recently collaborated on a new line of spirits, DeGroff New World Amaro and DeGroff Bitter Aperitivo, produced in partnership with Oregon’s Clear Creek Distillery, a subsidiary of Hood River Distillers. best known for their fruit brandies. DeGroff’s amaro and aperitivo were developed with T.A. Breaux. The elegant 700 ml bottles made by Italian glassmaker Bormioli resemble the “square to round” champagne flutes once used at the Rainbow Room, where DeGroff led the revival of using fresh fruit juices in mixology during the 1980s.

Prepare for an unforgettable evening of mixology mastery and inspiration from these industry legends. Join us in Louisville, this November and ELEVATE your spirits.

ELEVATE Tasting Room and Dinner Sponsorships Still Available!

Opportunities include sponsored brand sections in the tasting room with an opportunity to network with all 150 Chilled 100 ELEVATE attendees.

Seize this exceptional chance to engage in one-on-one networking with some of the industry’s foremost professionals in an ELEVATED setting.

Logo recognition will be featured throughout the event and on all promotional materials as an Official Sponsor.

For more information, contact Jeff Greif at jeff@freeagentmedia.com

The post Announcing Dale DeGroff and Ted Breaux at ELEVATE, 2023! appeared first on Chilled Magazine.

Source: Mixology News

ICYMI, the Espresso Tonic is THE drink for end of summer!

With a perfect pairing of carbonation and caffeine, our Drink of the Week,  The Espresso Tonic, is served at The Venetian Resort Las Vegas. Made with just two ingredients, espresso and tonic, the trendy E&T mocktail is for those looking to sip on something buzzy, but non-alcoholic. It can be found at Matteo’s and BRERA Osteria.

E&T

Ingredients:

• 2 oz Espresso
• 4 oz Tonic

Preparation: Combine ingredients in a rocks glass over ice. Garnish with lemon wheel.

The post End of Summer Mocktail, The Espresso Tonic appeared first on Chilled Magazine.

Source: Mixology News