November 2023

Located within The National Hotel, one of Miami Beach’s iconic art deco landmark beachfront properties, is its sexy Martini Bar.

Recently undergoing a refresh, the space is beautifully elevated while still preserving the history of the hotel built by Architect Roy Frances back in 1939.

The intimate space has a speakeasy vibe to it, and is brought to life by an amazing collection of international art paired tastefully with glass and antique ware from the original bar. Below we have a few of their most popular cocktails on the menu, check them out!

Liqueur, Vodka

Pear With Me

Ingredients

• 2 oz. Grey Goose Pear
• .75 oz. Dessert Pear
• .5 oz. Dissarono Amaretto
• .75 oz. Lemon Juice
• 5 dashes Foam Bitters

Preparation

1. Combine all the ingredients in a shaker.
2. Add Ice and hard shake.
3. Strain the ingredients on a dry shaker and double dry shake.
4. Pour into martini glass and garnish with edible flowers.

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Whiskey

Not Too Fashioned

Ingredients

• 2 oz. Bulleit Rye Bourbon Infused with Coffee Beans and Banana
• .5 oz. Simple Syrup
• 2 dashes of Mole Chocolate Bitters

Preparation

1. Pour simple syrup and bitters into a whiskey glass.
2. Stir to combine.
3. Add ice cubes and pour in bourbon.
4. Garnish with orange peel and smoke.

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The post Inside The Martini Bar at The National Hotel + Drink Recipes! appeared first on Chilled Magazine.

Source: Mixology News

With tequila-making comes centuries of tradition and heritage, but companies like Espanita continue experimenting with innovative new methods to elevate the spirit.

The just released Espanita Double Barrel Añejo Tequila is the latest expansion of the company’s range of distinct offerings focused on aging and maturation. By working with two styles of wood, this new launch brings a unique aged tequila to the market that can hold its own with the finest premium whiskeys.

Since launching in 2017 under the guidance of Founder and President Marina Wilson, Espanita has been producing some of Mexico’s finest tequilas from 100% Blue Agaves grown at high elevations in the Highlands of Jalisco. Each handcrafted tequila is made according to labor intensive, often ancient traditions that allow the region’s unique terroir to shine. We ask Marina to tell us more about this exciting new expression.

Tell us about the launch of Espanita’s Double Barrel Añejo.

Espanita Double Barrel Añejo is the latest addition to our brand family that was launched in November of 2023. To create our Double Barrel Añejo, we age our 100% Highlands Blue Agave tequila in American oak for at least twelve months and then finish maturation process for up to eight more months in Bourbon barrels. The result is unique and intriguing double barrel aged tequila with an authentic style, excellent structure, and long, seamless finish that showcases delectable Bourbon accents resting on a slow-roasted Agave center. This new release is a culmination of our many years of work with Bourbon cask finishes, including cask curation, researching the influence of bourbons with different ages and mash bills, and represents our first age expression in ultra-premium price range. I very much look forward to sharing this excellent double barrel aged tequila with bartending community and with all tequila-loving consumers.

What inspired this expression?

While Blanco, an unaged kind of tequila, deservingly remains the most sold category, consumer interest towards aged expressions of their favorite Blue Agave spirit is on the rise. In 2022, as market data shows, Reposado accounted for 31.69% share of sales value of tequila produced in Mexico and Añejo – for 19.58%.* These consumption trends have inspired us to start experimenting with various barrel finishes for aging tequila and with different maturation approaches. Creating a well-balanced aged tequila is an extremely interesting but also a very challenging endeavor because delicate floral and citrusy Agave notes can be easily overpowered by strong wood-derived flavors. This work eventually led to the launch of our Barrel Reserve collection in 2023 and an inaugural release of 97-point rated Espanita Double Barrel Reposado tequila, which is now followed by Double Barrel Añejo.

For our flagship launches in this collection, we have carefully curated freshly emptied casks used to house Kentucky bourbon with particular mash bills and experimented with aging techniques, perfecting the process. The goal was to create an aged tequila enriched with tantalizing Bourbon notes, but still expressing its grassy, fruit-driven Agave foundation. To achieve this goal, the first round of maturation takes place in toasted American White Oak casks and then tequila is transferred to Bourbon casks where aging is completed. Second round of barrel-aging allows us to precisely control the maturation process and development of desired flavor notes. Experimenting with different barrel finishes celebrates the innovative spirit of our brand as well as the creativity and skills of the artisans at our distillery.

Source: Statista

What makes this spirit stand out from the rest?

We believe that the craftsmanship behind Espanita Double Barrel Añejo and our steadfast commitment to quality and adherence to time-honored traditional production techniques, a core foundation of our brand’s identity, make this double barrel aged tequila to stand out from the rest thanks to its unique flavor profile and its unmatched versatility. I am particularly proud that our new double barrel aged Añejo is not only an excellent sipper but also pushes the boundaries on tequila’s application in mixology. It truly opens up a realm of cocktails waiting to be discovered.

What would you like bartenders to know about this launch? What are bartenders doing with the spirit?

Espanita Double Barrel Añejo tequila has surpassed all our expectations on how well this expression would perform in mixology applications. Extended aging and subsequent maturation in freshly emptied Bourbon casks enriched the flavor profile with bold, opulent notes of toasted honey oak, caramel, vanilla, dark chocolate, roasted nuts, and cinnamon, the hallmarks of a well-aged brown spirit. Combined with citrusy and herbal notes contributed by slow roasted Blue Agave, the result is an elegantly balanced, nuanced Añejo with excellent structure and great aromatics that creates truly outstanding riffs on such classic cocktails as Old Fashioned, Manhattan, Negroni, Sidecar and numerous spins on Sour cocktails.

Double Barrel Añejo pairs well with such Italian bitters as Aperol, Campari and Cynar, and shines in amari-based cocktails whose bittersweet herbal complexity provides an excellent match to our tequila’s vegetal Agave foundation. We also recommend experimentation with bitters and liqueurs such as ginger, apricot or coffee, and nut-flavored liqueurs such as Amaretto or Frangelico. We were amazed at how consistently Double Barrel Añejo outperformed conventional spirits in mixed drinks and resulted in more flavorful, mouthwatering cocktails; possibilities are truly endless! It’s a perfect time to redefine how people enjoy tequila and let your creativity flow.

What can you tell us about the premium tequila category?

Premiumization remains one of the main drivers of spirits’ growth in the US and this is a particularly important trend in the tequila segment. While negative economic trends can affect the degree of growth of super premium spirits, a lot of factors work towards supporting sales volumes of super premium tequila brands, including the rise in innovative cocktails, and growing cocktail culture across the country, product innovations, exclusive limited releases as well as evolving consumer education about Blue Agave spirits and their preference for high-quality spirits and natural ingredients. We believe that the corner stone of enduring success in premium category is to enhance people’s knowledge about craft tequila, encourage their curiosity and inspire experimentation in mixology.

What’s next for you and Espanita?

At Espanita Tequila Company we believe in innovation being a key to holding consumer interest and we are constantly working on new expressions while staying faithful to traditional, artisanal production techniques that are crucial to creating authentic, agave-forward tequila. In the heart of all our innovations is desire to find new creative ways to express the spirit of Blue Agave, to celebrate and honor its roots and essence. In 2023, we launched two new tequilas in our Barrel Reserve collection, experimenting with Bourbon casks and maturation techniques, and are encouraged by the success of these releases.

We are currently working on aged tequilas with different barrel finishes that, as we hope, will please bartending community and tequila aficionados. We also continue our work on expanding our 100% Agave “Signature Infusions” collection, curating natural ingredients complimenting tequila’s flavor profile and developing maceration approaches. I believe that soon we shall be able to unveil more exciting new age and flavor expressions as we are building our brand’s legacy.

The post We Ask Marina Wilson About Launch, Espanita Double Barrel Añejo appeared first on Chilled Magazine.

Source: Mixology News

As drinks aficionados continue to seek out aged options across categories, Reposado and Añejo together now account for just over 50% of the sales value of all tequila produced in Mexico and combined with the steady growth in premium categories of all spirits, was a clear sign for Espanita Tequila that opportunity abounds for exceptional aged spirits like a Double Barrel Añejo.

Taking note of these consumer trends, Espanita began experimenting with different barrel finishes and maturation approaches for aging its tequila, debuting its Barrel Reserve Collection with a Double Barrel Reposado last year.

This expression is an amazing substitute for other complex brown spirits found in some of today’s popular classic cocktail riffs. Here are six of our favorites.

Tequila

Papa’s Nightcap

Ingredients

• 2 oz Espanita Double Barrel Añejo Tequila
• 1/2 oz and 1 bar spoon of Coffee liqueur
• 1/4 oz Agave syrup
• 2-3 dashes Orange bitters
• 4 Drops Bittermens Xocolatl Mole bitters
• 1 expressed Orange peel

Preparation

1. Build the drink in a mixing glass with ice, combining Espanita Double Barrel Añejo Tequila, coffee liqueur, agave syrup and bitters and stirring to chill.
2. Strain into a rocks glass over a large block of ice.
3. Take the orange peel in both hands, between the thumb and forefinger of each hand.
4. Twist over the glass, peel side down, to express the citrus oil onto the surface of the drink.
5. Add the orange peel to the drink.

Description

A riff on Old Fashioned cocktail.

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Tequila

Streetcar Named Desire

Ingredients

• 2 oz Espanita Double Barrel Añejo Tequila
• 1 oz Dry Curacao
• 3/4 oz fresh Lime juice
• 3/4 oz Agave syrup
• 2-3 fresh Mint leaves

Preparation

1. In a cocktail shaker, combine Espanita Double Barrel Añejo Tequila, orange liqueur, lime juice, agave syrup.
2. Tear up 2 or 3 mint leaves and drop into a shaker.
3. Add a handful of ice and shake vigorously for 15 seconds.
4. Strain into a chilled cocktail glass.

Description

Riff on Sidecar classic cocktail

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Tequila

On a Roll

Ingredients

• 2 oz Espanita Double Barrel Añejo Tequila
• 1 oz Coffee liqueur
• 3/4 oz chilled Heavy Cream
• 1/2 oz Cinnamon Simple Syrup
• 3 dashes Hella Cocktail’s Mexican Chocolate bitters

Preparation

1. Combine all the ingredients in a cocktail shaker and dry shake without ice for 30 seconds.
2. Add a handful of ice and shake for another 30 seconds.
3. Strain into a chilled cocktail glass over fresh ice.

Description

Delicious drink inspired by White Russian

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Tequila

Tequila on the Fly

Ingredients

• 1 oz Espanita Double Barrel Añejo Tequila
• 1 oz Amaro Nonino Quintessentia
• 1 oz Aperol
• 1/2 oz fresh Lemon juice
• 1/2 oz fresh Orange juice

Preparation

1. In a cocktail shaker, combine all the ingredients and a handful of ice.
2. Shake vigorously and strain into a chilled coupe.
3. Take the orange peel in both hands, between the thumb and forefinger of each hand.
4. Twist over the glass, peel side down, to express the citrus oil onto the surface of the drink.
5. Discard the peel.

Description

Bright and fruity Paper Plane riff

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Liqueur, Tequila

Kick It, Betty!

Ingredients

• 1 1/2 oz Espanita Double Barrel Añejo Tequila
• 1 oz Campari
• 1/2 oz Ginger liqueur
• 1/2 oz Carpano Antica Formula Sweet Vermouth
• 2 dashes Orange bitters
• 2 dashes Ginger bitters
• 1 Expressed Orange peel

Preparation

1. In a cocktail shaker combine all the ingredient except orange peel.
2. Add ice and shake vigorously for 15 seconds.
3. Strain in a chilled cocktail glass filled with fresh ice.

Description

Ginger-spiced riff on Negroni

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Tequila

Living La Vida Loca

Ingredients

• 2 oz Espanita Double Barrel Añejo Tequila
• 1/2 oz Frangelico
• 1/2 oz Carpano Antica Formula Sweet Vermouth
• 1/2 oz Agave syrup
• 2 dashes Orange Bitters
• 2-3 dashes Warn Reserve Barrel-aged Coffee Pecan Cocktail Bitters
• 1 expressed Orange peel

Preparation

1. In a mixing glass, combine all the ingredients and add ice.
2. Stir well until the drink is thoroughly chilled.
3. Strain in a cocktail glass over large pieces of fresh ice.
4. Take the orange peel in both hands, between the thumb and forefinger of each hand.
5. Twist over the glass, peel side down, to express the citrus oil onto the surface of the drink.
6. Add the orange peel to the drink.

Description

Manhattan riff

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The post 6 Gorgeous Riffs on Classic Cocktails using Espanita Double Barrel Añejo Tequila appeared first on Chilled Magazine.

Source: Mixology News

Figs symbolize success and wisdom in abundance, making it the perfect celebratory ingredient during the holiday season.

From Mission + Market comes the Fig Fashioned, a unique riff on an Old Fashioned that is perfectly warming for the cooler season.

Using inventive and seasonal ingredients, the contemporary eatery’s cocktail menu changes frequently to showcase the skilled sophistication and artistry of their bar team. Check out the recipe for their Fig Fashioned below!

Whiskey

Fig Fashioned

Ingredients

• 2 oz. Fig-Infused Bourbon*
• .25 oz. Fig Syrup**
• 3 dashes Black Walnut Bitters
• 2 dashes Orange Bitters

Preparation

1. Muddle 1 fresh fig and combine all ingredients in a mixing glass.
2. Stir and strain into a rocks glass over a large cube of ice.
3. Garnish with a half fig.

Fig-Infused Bourbon*

---

Ingredients

Preparation

1. Combine 1 bottle of bourbon with 20-30 dried figs cut into halves.
2. Allow infusion to set for 3-5 days.

Fig Syrup**

---

Ingredients

Preparation

1. Combine 1 cup of dried figs with 1 cup of water and 1 cup of sugar.
2. Boil and remove from heat.
3. Strain syrup.

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The post The Fig Fashioned from Mission + Market appeared first on Chilled Magazine.

Source: Mixology News

If you’re in need of some drinks to impress your guests this holiday season, we’ve got you covered.

Cheers to creating unforgettable moments!

Photo by Broken Shed Vodka

Vodka

Far From the Tree

by Michael Hastings

Ingredients

• 1.5 oz. Rosemary-Infused Broken Shed Vodka*
• 0.5 oz. Fresh Lime Juice
• 0.75 oz. Cinnamon Apple-Infused Simple Syrup**
• 0.5 oz. Unsweetened Cranberry Juice
• 1 Egg White
• Apple slice and Rosemary Sprig, for garnish

Preparation

1. Dry shake all of the ingredients, then shake again with ice.
2. Double strain into a chilled martini glass, and garnish with an apple slice and a smoldering rosemary sprig.

Rosemary-Infused Broken Shed Vodka*

---

Ingredients

• 8.5 oz. Broken Shed Vodka
• 10 grams of Rosemary Sprigs (about 5)

Preparation

1. Add ingredients to an iSi whipper (do not overfill).
2. Add an N2O cartridge, shake, then let rest for 10 minutes.
3. Hold the iSi whipper upright and vent the gas as quickly as possible.
4. Unscrew the top of the iSi whipper, wait for the bubbles to dissipate, then strain the liquid through a fine-mesh sieve.
5. Store in an airtight container.

Cinnamon Apple Infused Simple Syrup**

---

Ingredients

• 2 cups Water
• 2 Apples
• 1 Cinnamon Stick
• 1 1/2 cups Sugar

Preparation

1. Add the water, apples, and cinnamon to a medium saucepan and bring to a boil.
2. Simmer for 10 minutes, then strain the liquid through a fine mesh sieve.
3. Bring the water back to a boil, add sugar, and stir until dissolved.
4. Allow to cool, then store in an airtight jar in the refrigerator for up to two weeks.

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Photo by Broken Shed Vodka

Vodka

Broken Martini (Freezer Door Version)

Ingredients

• To a 750 ml glass bottle that will fit comfortably in your freezer, add
• 20 oz. (2.5 cups) Broken Shed Vodka
• 2 oz. (1/4 cup) Dry Vermouth
• 2 oz. (1/4 cup) Olive Brine
• Fresh Water (optional), just a splash to taste

Preparation

1. Seal the bottle, turn it a few times to incorporate the ingredients, and store in your freezer for at least 3 hours before serving.
2. Serve in a chilled martini glass —stirred, not shaken, to avoid diluting this pure experience — and garnish with two or three olives on a cocktail skewer.
3. Feel free to add more olive brine, a larger splash of water, and less Broken Shed Vodka until you get the proportions just right!

Additional Notes

Makes 6 Cocktails

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Photo by Broken Shed Vodka

Sparkling Wine, Vodka

All Things Nice

Ingredients

• 4 oz. Cinnamon Orange Tea-Infused Broken Shed Vodka*
• 4 oz. Pineapple Juice
• 2 oz. Sweet Vermouth
• 2 oz. Fresh Lemon Juice
• 2 oz. Club Soda
• 1 oz. Simple Syrup
• 3 oz. Dry Champagne
• Orange Wheels, for garnish

Preparation

1. Stir everything (except the champagne) over ice, then strain into a punch bowl.
2. Top with champagne and orange wheels.

Cinnamon Orange Tea Vodka*

---

Ingredients

• 15 Cinnamon Orange Tea Bags
• 750 ml Broken Shed Vodka

Preparation

1. Add the tea bags to a glass container.
2. Cover with Broken Shed Vodka and let sit at room temperature for 1 hour, stirring occasionally.
3. Strain back into your original bottle.

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Photo by Broken Shed Vodka

Vodka

New Zealand Passport

Ingredients

• 2 oz. Broken Shed Vodka
• 0.75 oz. Tawny Port
• 0.25 oz. Maple Syrup
• 1 dash Angostura Bitters
• 1 dash Orange Bitters
• Orange Peel, for garnish

Preparation

1. Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube.
2. Garnish with an orange peel.

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The post Festive Cocktails from Broken Shed Vodka! appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartender Ashley Sarkis was introduced to the restaurant and bar industry at just 16 years old.

She started as a host, then worked her way up to a server, then cocktail server, then bartender to bar manager, and eventually, beverage director. She took a short reprieve to become a massage therapist but couldn’t stay away from the bar scene and returned after three short months.

She currently bartends at Yunta Nikkei, a Peruvian-Japanese concept bar with a focus on Pisco. Ashley credits her development as a bartender to a fellow bartender and friend, Amanda Britton, who encouraged her to elevate her craft.

We asked Ashley to share more about her bartending career with us.

Here’s what she had to say.

What is your favorite ingredient right now and why?

I’ve been really delving into different teas and their flavor profiles. I love the vastness of the flavors and how versatile they are.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

It changes from cocktail to cocktail. Sometimes I have a drink name that inspires it. Other times it’s a new spirit or ingredient that lends the inspiration.

Do you have a special technique you use or a tip for making a particular drink?

Honestly, I love the beauty of simplicity. I don’t think a cocktail has to have seven or eight touches to be delicious or creative.

Where do you see bartending and cocktail culture headed?

I think we are starting to pull away from the pretentiousness of the form a bit and moving in the direction of just really having fun with what we are doing and creating.

Do you have any advice for novice or at home bartenders?

Read, research, and play around with new information, techniques, and ingredients.

Interested in joining The Chilled 100?

Our group of passionate and talented bartenders love the art of crafting cocktails. We are always on the lookout for the best bartenders. Membership is free. For additional information about this amazing opportunity contact Chilled 100 National Director wendy@chilledmagazine.com or visit chilled100.com.

The post Get to Know Chilled 100 Bartender Ashley Sarkis appeared first on Chilled Magazine.

Source: Mixology News

Cheers to this year’s Chilled Holiday Gift Guide!

Pop open the joy with our toast-worthy treasures and spirited surprises perfect for all the libation lovers on your list. There’s a gift for everyone so get to shoppin’ and raise your spirits!

Kicking off this year’s gift selections, we’ve got fun and festive drinks that make great stocking stuffers!

Casa Luigi Sparkling Italian Wine RTD

Casa Luigi, founded by Claudia Farrokhnia and her husband Wolfgang Santner, has been making waves in the beverage world, for incredible taste and flavor offerings and hand-designed beautiful floral cans. Claudia was born in the scenic heart of Austria, with her fondest memories flavored by the effervescence and camaraderie of Prosecco. Combined with a splash of Hollywood elegance, these recollections eventually gave birth to Casa Luigi—America’s first 100% natural canned Prosecco. Each can design has a story to tell—reminiscent of a treasured family teacup, a dedication to the purity of Glera grapes, and a nod to its namesake, Claudia’s cherished dog, Luigi.

Casa Luigi is premium extra dry sparkling wine, direct from Italy, featuring fresh and fruity Prosecco Sparkling from the Veneto region also known as the Prosecco Region. A floral bouquet with hints of White Peach and Green Herb, all 100% naturally fermented. The village in Italy is called Fossalta di Piave, just a little north of Venice. The picturesque vineyards are in the Northern part of Italy, not far from the Austrian border and the impressive Alps, where moist air gets mixed with warm sunshine throughout the year, which gives Casa Luigi Prosecco its unique, fresh and crispy taste.

Classic Prosecco (extra dry), Veneziano (Orange flavored), Imperial (with Lotus blossom), Secco Hugo (with Elderflower), Sparkling Rosé (extra dry). Follow on instagram @casaluigiprosecco for updates, news, and promo events

Purchase Here

BeatBox Beverages Green Apple

Green Apple Party Punch is 11.1% ABV, BeatBox Beverages latest flavor. The Austin-based brand of party punch flavors (which do contain alcohol), is excited to introduce Green Apple to its best-selling lineup of nostalgic flavors such as Tropical Punch and Pink Lemonade Punch. They invite 21+ consumers to get their taste buds ready for their new Green Apple “Party Punch,” the perfect blend of tart and sweet, with an “out of this world” taste. Green Apple BeatBox is non-carbonated, low in sugar, and packaged in a resealable, eco-friendly recyclable container. Known for their fun packaging designs, Green Apple does not disappoint, with a space themed graphic design featuring illustrated alien characters reminiscent of 80s video games, with 80s throwback items like audio cassette and VCR video tapes.

BeatBox Beverages, one of the fastest growing RTD brands to date, currently available in more than 45,000 retail locations. The brand is the fastest growing alcoholic beverage brand on social media and reached over 6 million via music festivals and events.

Purchase Here

Free AF Non-Alcoholic Cocktails

Free AF Sobercurious beverages are an award-winning nonalcoholic mocktail brand that are in fact “Tasty AF.” Enhanced with Afterglow, a 100% natural botanical heat extract mimicking the pleasant warmth of alcohol-without the hangover and containing wellness components. Plus, low in sugar, low in calories and gluten free. This is perfect for the non-drinker on your list as well as for Dry January, or a sober conscious holiday season. Try the newest flavor addition, Cucumber G&T, perfect for holiday entertaining! Other expressions include popular Paloma, Apero Spritz, Cuba Libre and Vod%a Spritz. @sobercurious_af

Purchase Here

The post Chilled’s 2023 Holiday Gift Guide: 3 Fun Spirits Perfect for Stuffing Stockings! appeared first on Chilled Magazine.

Source: Mixology News

That’s a wrap!! At the close of Chilled 100 Elevate in Kentucky, we are thrilled to share a recap of the exceptional moments that made this year’s event truly epic.

Photos by Justin Harrison

Chilled 100 Elevate 2023 was a magical experience blending mixology mastery with the rich heritage of the area. Still, at the heart of Elevate lies the incredibly talented bartenders that graced our event. Thank you all for attending.

With over 100 local and national Chilled 100 bartenders joining us in Louisville, our 4-day event brought together industry stars from renowned bartenders like Dale DeGroff, Ted Breaux, and Lynnette Marrero to many of our rising stars, like Coramino Cup winner Chai Lee and newly crowned Lobos 1707 Tequila brand ambassador, Ty Nicole Tucker—the industry talent in attendance this year was unmistakable.

The opening night reception at local bar, Meta, sponsored by The Perfect Puree of Napa Valley, kicked off the festivities followed by the next day’s first full day of seminars and tastings. The seminars and tastings led by today’s industry leaders delved into the latest trends, techniques, and innovations empowering our Chilled 100 attendees with insights to elevate their craft to the next level. The topics showcased at each seminar were nothing short of extraordinary.

Our diverse lineup of spirits and brands added flair to the event. The range of flavors, styles, and stories shared by our sponsors enriched the tasting experiences, allowing attendees to explore the world of spirits like never before.

A group toast from Lynyrd Skynryd and Hell House Whiskey topped out the first day, leading our bartenders out to their elevated dinner experiences hosted by some of the hottest local spots including Vincenzo’s Italian Restaurant, sponsored by Traverse City Whiskey, LeMoo, sponsored by Courvoisier, Proof on Main, sponsored by Samson and Surrey, and Dragon King’s Daughter, sponsored by The House of Suntory. The following night our bartenders were hosted by Hell House Whiskey at Liquor Lab, Knauppoge Castle Irish Single Malt at Vincenzo’s, Terlato at Cured, and Amber Beverage Group at La Bodeguita de Mina.

The Chilled 100 Bartenders embarked on a journey through the heart of Kentucky’s bourbon culture with exclusive distillery tours. They were immersed in the rich history, craftsmanship, and flavors of renowned distilleries, including Four Roses, Legent Jim Beam Tour with an exclusive Ice Carving experience led by Hidetsugu Ueno (owner of Bar High Five in Tokyo), and Hirsch Bardstown.

The night ended with our bartenders attending the Lobos 1707 Tequila and Mezcal Best in Class Cocktail Challenge at Nick and Norman’s in Whiskey Row, where they cast their votes for the winning bartender.

From our Masquerade Gala supporting the Helen David Relief Fund to the closing night Roaring 20s party sponsored by Deutsch Family featuring Redemption Rye, we celebrated the ambiance, the energy, and the atmosphere where connections were made, and memories were forged.

We are very grateful to the bartenders, sponsoring brands, and all that helped elevate the entire experience. Our Chilled 100 Bartenders had the privilege to engage with some of the most passionate artisans who poured their expertise into every event. A heartfelt thank you to our sponsors, partners, attendees, and everyone who contributed to the success of Chilled 100 Elevate 2023. Your support is the driving force behind the continued growth and excellence of our community.

Save the Date

As we bid farewell to this year’s event, mark your calendars for November 2024. We can’t wait to welcome you again for another elevated celebration of mixology and community.

About the Chilled 100

We continue to search from coast to coast for the best bartenders to join our group. Our elite members are passionate and talented individuals who love cocktails just as much as we do! Are you a working bartender interested in learning more? Join now!

The post That’s A Wrap—Chilled 100 Elevate 2023 WAS Epic! appeared first on Chilled Magazine.

Source: Mixology News

Mixologist with the “secret sauce” Lucas Winkler was born and raised in Poland. Entering adulthood, he pursued an education in Hospitality and Tourism Management at Rhodes University in Greece.

During his early years of bartending, he mastered both classic and modern cocktails, allowing him to develop a wide range of skills. With that skillset, he went on to complete numerous internships at the prestigious Park Hotel in Athens, Sofitel Rhodes Hotel, and Kolibia Palace. Adding practical experience to his already-sturdy foundation of knowledge completed Lucas as a mixologist, bringing his expertise to a whole new level.

Fast-forward to 2019, he relocated to the United States and joined W South Beach as a bartender, and eventually became the in-house mixologist. Today as the General Manager, Winkler oversees the Living Room Bar’s cocktail program.

W South Beach is the most iconic W Hotel in the world, located in the heart of Miami’s South Beach. It’s a favorite amongst celebrities, world-travelers, and locals. Onsite there are two bars and two restaurants. Craft cocktails are served in the Living Room Bar, which is in the main lounge. Then there’s Irma’s, an outdoor bar named after the 2017 hurricane. It’s an ideal spot for guests to enjoy refreshing drinks in the Miami sunshine.

As for the restaurants, W South Beach has RWSB (Restaurant W South Beach), a hidden gem for Tuscan cuisine, and Mr. Chow, authentic Chinese cuisine.

For his beverage program at Living Room Bar, Lucas focuses on a Miami-flavored theme. The selections consist of tropical fruits like pineapple, mangos, passionfruit, and coconut as the favorite.

Coming up with cocktail ideas is a natural occurrence for Winkler. “I am always finding inspiration for cocktails in my daily life and during my travels. I take that inspiration, do some research, and try it out. It’s through the experimentation, new techniques and mixing different ingredients together that the art comes to life in a glass.”

Currently, his favorite spirit is tequila reposado and favorite ingredient is coconut cream. Both of which are profoundly versatile and provide a ton of flavor, body, and texture.

As a bartender, Lucas finds the most joy in putting smiles on his guests’ faces. To assure that is always the case, he makes sure to bring his “secret sauce” to every shift behind the bar. Its not an ingredient, but instead a metaphor of service broken into two parts; “anticipating the guest’s needs and adapting to the environment of the people and bar.”

To all bartenders striving towards greatness in their craft, he advises them to stay creative, stay curious, try new ideas, recipes, and techniques. And most importantly, don’t fear failure.

The post Reimaging the Art of Mixology with GM Lucas Winkler appeared first on Chilled Magazine.

Source: Mixology News

Located on the ground level of the new Hyatt Centric Austin is Luminaire, a full-service restaurant led by Chef Steve McHugh.

Luminaire shares a spotlight on seasonal and local Texas fare and charcuterie, as well as a selection of well-crafted cocktails and new world wines.

Recently joining the carefully curated cocktail menu is the “Smoke & Mirrors” cocktail. The name is a playful nod to Houdini, one of the very first acts to perform at the historic Paramount Theatre located next door! In addition to 400 Conejos Mezcal, Smoke & Mirrors is topped off with a torched sprig of rosemary, adding further aromatic smoke to the magical libation.

Mezcal

Smoke & Mirrors

Ingredients

• 2 oz. 400 Conejos Mezcal
• .75 oz. Lime
• .25 oz. Agave Syrup
• 1.5 oz. Grapefruit
• 1 Big Ice Cube
• 1 Serrano Slice
• 1 Rosemary Sprig, for garnish

Preparation

1. Torch rosemary and capture in glass.
2. Add all Ingredients.
3. Shake and strain.
4. Top with soda.
5. Add a torched rosemary sprig to glass as garnish.

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About Luminaire

Led by six-time James Beard Foundation finalist Chef Steve McHugh, Luminaire is the chef’s first Austin restaurant. It offers full-service, all-day dining and occupies the ground floor of the new Hyatt Centric Congress Avenue Austin hotel. Luminaire shines a spotlight on seasonal local Texas fare and charcuterie, much to the delight of fans of McHugh’s San Antonio restaurant Cured at Pearl. The restaurant has both indoor and outdoor seating as well as a full bar offering a selection of classic, well-crafted cocktails, craft beers, and new world wines. McHugh also has Las Bis, the terrace bar and lounge located on the hotel’s 8th floor specializing in playfully plated conservas, craft cocktails and biodynamic wines.

The post Behind Luminaire’s “Smoke & Mirrors” Cocktail appeared first on Chilled Magazine.

Source: Mixology News