November 2023

Wowing the esteemed Judges with creativity, skill and showmanship, Atlanta-based Ty Nicole Tucker earns $30,000 contract!

Lobos 1707 Tequila and Mezcal announces Ty Nicole Tucker as the winner of the Best-In-Class Cocktail Challenge and the new Brand Ambassador for the legendary brand with a $30,000 contract. In this role, Ty Nicole will proudly represent Lobos 1707, creating original cocktail recipes and traveling the country to spread the word on the award-winning best-in-class liquid.

“Winning the Best-In-Class Challenge and the $30,000 contract to be the Lobos 1707 Brand Ambassador is surreal,” says Ty Nicole Tucker. “I love what the brand stands for, in terms of diversity and inclusivity, and the liquid is amazing neat, over ice, or in some creative cocktails. I thank my competitors for a worthy challenge, I thank Chilled Magazine for hosting the competition, I thank all my fellow mixologists who were there cheering us on, and most of all, I thank my new pack, Lobos 1707. I cannot wait to get to work.”

Judges included industry heavyweights and representatives of Lobos 1707: Diego Osorio, Founder & Chief Creative Officer, Lobos 1707; Dale DeGroff, King Cocktail, Master Mixologist and Author; Bridget Albert, Senior Director, External Communications, Southern Glazer’s Wine & Spirits, Co-Host of Served Up Podcast and Author; Wendy Hodges, Chilled 100 National Director, Chilled Magazine; and Brooke Bostian, On-Premise Manager, Lobos 1707.

“Each of the finalists brought creativity and skill, and we had a terrific roster of talent, however, Ty Nicole’s passion, showmanship and the quality of her cocktail creations, put her over the top,” shares Diego Osorio. “She truly impressed us, and we know she’ll do great things as the Lobos 1707 Brand Ambassador sharing our story of legacy and quality. Welcome to the pack, Ty Nicole.”

“Ty Nicole did a fantastic job,” adds Dale DeGroff. “Her cocktails were balanced and flavorful, highlighting the unique notes of the Lobos 1707 expressions. Her craftsmanship coupled with her energetic demonstration put her over the top to be crowned the challenge winner.”

The Best-In-Class Cocktail Challenge took place as a marquis event during Chilled 100 ELEVATE, an immersive educational experience for bartenders. Further to winning over the esteemed judges, Ty Nicole also wowed the crowd of more than 100 bartenders attending from across the country, winning the People’s Choice for her cocktail creations.

The Challenge kicked off in early September with Chilled Magazine inviting bartenders from across the country to participate by submitting two original cocktails—one simple serve using Lobos 1707 Reposado Tequila and a second cocktail that accentuates the notes of the PX sherry finish used across the entire Lobos 1707 portfolio, with bartender’s choice of Lobos 1707 expression.

From nearly 200 submissions, five finalists were chosen and invited to compete live during Chilled 100 ELEVATE: Seanea Corvi (Los Angeles, CA); Jasmine Jones (Chicago, IL); Ty Nicole Tucker (Atlanta, GA); Joan Villanueva (San Antonio, TX); and Tashea Younge (New York, NY).

Second prize of $1,000 was secured by Joan Villanueva and third prize of $500 by Seanea Corvi.

Professional whiskey blender, Jackie Zykan has used her amazing sensory abilities in a new and fascinating venture, ODUOAK, a collection of bourbon-based fragrances.

“Blending has always been a true passion of mine, whether it be cocktails or purely bourbon,” shares Zykan. “Over the course of my career, I have explored every avenue to grow my sensory bank and fine-tune my skill set. This is what led me to perfumery.”

While perfume is traditionally used with a neutral alcohol base, Zykan is putting her own twist on the category. ODUOAK fragrances are built upon the already dimensional aromatics of bourbon whiskey derived from the barrel, giving them inherent vanilla, spice, fruit, herb, and floral notes.

The unisex products speak to bourbon lovers, of course, but also to anyone who has ever fallen in love, been afraid of change, assumed incorrectly, or basically, just been human. These moments in time are written on the packaging, giving the wearer a little peek into what inspired the blend.

The collection, which includes scents like “Love & Whiskey,” “Walk of Shame” and “Mint Julep,” are available for purchase at www.oduoak.com and select retailers.

Andrey Matseyev has been a part of the food and beverage industry since the 90s, but his mixology career began recently in 2016.

It all started when he was hired to bartend at Restaurant Daniel in NYC alongside head bartender Marcie Andersen and chef Daniel Boulud. Fast forward a couple years to the start of the Pandemic, Andrey moved to the Berkshires to run the bar program at Cafe Boulud at the Blantyre Hotel in Lenox. Since then, he’s been involved with several projects including the development of a full bar program for Winbrooke, an events venue mansion in Tyringham, Massachusetts.

To Matseyev, the term “mixologist” fails to encapsulate every aspect of what is required of an excellent bartender. He adds “A well-made cocktail is nothing without proper timing and well-mannered service with a smile. I’d like to think that I specialize in making a beautifully balanced cocktail along with the perfect atmosphere for enjoying it.”

At the establishment where he exhibits his mixing mastery, Bimi’s Canteen a curated menu of classic cocktails is offered for guests who crave a classic. However, the establishment’s claim to fame has been their house creations, which lean on vinegar shrubs, foams, fruit compotes, flamed citrus oils, barrel aging, etc.

When creating new libations, Andrey relates the process to composing a song because the inspiration can come from anywhere at any time. “It could be a beautiful vintage glass that would dictate the style of a cocktail, a pretty herb that would lead to a spirit to go with it, a new exciting product added to the bar portfolio, or it could be a cocktail that I had elsewhere that had potential but wasn’t quite all there.”

Keeping up to date on the latest trends brought about by health-conscious imbibers, Matseyev has taken the initiative to sharpen his knowledge on low abv beverages. He gave Chilled the rundown on what to consider when whipping up a low abv beverage. “It’s all about the best ingredients, and attention to detail. A low abv cocktail that lacks a punch should be amplified with something that will zing ; spice, herb, smoke, house-made shrubs, compotes, egg-whites, bitters and most importantly, fresh citrus juice, fruit, and syrups. And garnishing is key: foams, local herbs, flowers, and fruit, atomizers, floats. They all create that “wow!” factor.

Andrey makes exciting Low abv Menus by using tried-and-true classics like the Adonis or Americano as a foundation and then expanding on amaros/bitters. Seasonality is another essential factor, which is why he leans toward tropical drinks in the warm months. In the Summer he keeps it refreshing and sparkling, and in the Winter, he incorporates clove and smoke to add a complex sense of warmth.

Wrapping up, he offers one more tip to those interested in the new wave of drinks. “I like to use heavy spirits as a finishing spritz on my low abv cocktails. It’s a clever way to bring the complexity of that spirit without the weight of alcohol.”

Gaze up at the glorious mountains, breathe in that forest air, bask in warm sunlit days and chilly, starry nights.

One of the most popular towns to get away to in the United States, Aspen has staked a claim as a simultaneously chic and rustic community which boasts not only stunning natural beauty and top-of-the-line outdoor activities, but an impressive array of restaurants and bars serving delectable dishes and world-famous libations.

Unlike many other mountain towns, Aspen’s food and beverage scene embodies an unparalleled array of delights which range the gamut from decades-old watering holes, acclaimed modern eateries, extremely fancy hideaways, and everything in between. Whether you’re visiting amid the jaw-dropping autumn foliage or its world-famous ski and snowboard scene, these are the best places to drink in Aspen, Colorado.

Limelight Hotel

Your stay in Aspen needs a homebase, and you can’t do much better than the area’s Limelight Hotel. Part of a mini-chain that combines rustic sensibilities with modern amenities (other locations can be found in nearby Denver as well as Sun Valley, Idaho), the Limelight’s central location, smack in the middle of town coupled with full view of the nearby slopes, makes it one of the best in town. Alongside spacious rooms, a heated pool, complimentary transportation around town and a full, daily breakfast included with your stay (lucious self-serve hot chocolate and tasty egg and potato burritos among the delights), it’s the all-day bar in its lodge-like lobby which is the star.

Dubbed the Limelight Lounge, enjoy live music by a roaring fire with a casual, elevated bar featuring classic cocktails with regional twist (Espresso Martini made with nearby Woody Creek Vodka), adventurous concoctions (its namesake Limelight Fizz with cucumber, basil, celery bitters, lemon and your choice of vodka or gin) and mountain-side favorites (Hot Buttered Rum).

Order this: Pisco Sour, a dark horse specialty of bar.

J-Bar

It was a favorite of Hunter S Thompson and is one of the most historic bars in the country. Located inside the iconic Hotel Jerome lies this western-themed bar and restaurant is as authentic as one can get.

Built in the 1880s, its majestic building survived the mutations of the area, from Aspen’s earliest iteration as a sleepy town to its modern-day status as a celebrity hotspot, with everyone from Bill Murray to Jack Nicholson spotted here. Look the part by throwing on a pair of boots and wear a cowboy hat to kick one back.

Order this: Aspen Crud, a boozy milkshake invented during Prohibition.

Meat & Cheese

Hooch

They’re two of Aspen’s most beloved places for both drinks and grub, and they happen to be connected to each other. When it comes to Meat & Cheese recently under new ownership, it’s part-shop (with local and national specialty items along with a section of cocktail accouterments) and part-restaurant, featuring a range of fan-favorite dishes including famed chicken and steak boards. Considering the entire operation began as a farm in nearby Paonia, the rotating charcuterie board is also a standout.

Meanwhile Hooch, located in the basement in the same building, is known as one of the best cocktail bars in all the land. Each glass is lovingly handcrafted, whether the bar’s longtime staple Last Rose of Oaxaca (Vida Mezcal, Yellow Chartreuse, Habanero Honey, Lemon, Strawberry Preserve), to libations for high rollers (including a $1,500 per-glass concoction dubbed The William Wallace made with Macallan 30-year, Pio Cesare Vermouth and Bitters).

Order this: Meat & Cheese’s Rouge Martini (with blue cheese stuffed olives) and Hooch’s Death by Decaf (their popular Espresso Martini).

Plato’s Lounge at Aspen Meadows Resort

Take a short drive out of the bustling center of town and enjoy the peace and quiet of Aspen Meadows Resort. Here you’ll be surrounded by distant mountains and towering trees on a property that has been a staple of the community, from its serene property to an exemplary on-site restaurant in the form of Plato’s.

Serving up American and regional fare which manages to be tasty marvels without a hint of pretentiousness, its expansive window-filled dining room and massive deck surrounded by eye-popping views is the perfect way to enjoy an evening. (Both are undergoing a renovation, but operations will be ongoing). In addition to a popular brunch, Plato’s dinner menu includes everything from Oysters and to Ricotta Gnudi. Enjoy a glass of wine from an extensive list, or peruse their cocktail menu full of classics.

Order this: Peach Street Old Fashioned, made with local Peach Street Bourbon from nearby Palisade.

Ajax Tavern

Plopped on the literal base of Aspen Mountain, Ajax Tavern offers both ideal nature-peeping and people-watching since the mighty mountain’s Silver Queen Gondola is in full view of its indoor and outdoor dining area. And in case you’re wondering, yes there are outdoor heaters when the weathers frosty.

Enjoy a fun menu including Wagyu burgers and massive cones of truffle fries, whether you come in for a hearty lunch, Apres skiing or a late-night dinner. Keep in mind: the kitchen closes at 9pm while their drinks flow until 10.

Order this: Their in-house Ajax Pilsner.

The Little Nell’s Board Room and Wine Bar

Located in the ultra-chic Little Nell Hotel, The Board Room is a ultra-cool speakeasy known for its stunning array of wines, 20,000 of them in all. While not open to the public, the hideaway is available to rent out for private confabs, from birthdays to engagement parties and everything in between.

Meanwhile, you can get into the property’s Wine Bar where their massive cache of vino shines for a classy yet relaxed night out on the mountain town. ADid we mention that the wine program graduated 11 North American Master Sommeliers, the most on the continent? Naturally, The Little Nell also features a Wine Club, if you have $8,000 per year laying around.

Order this: You’re better off asking one of the sommeliers that question.

Chicago’s newest and most captivating cocktail bar, Afterbar, is nestled adjacent to Canal Street Market & Eatery and The Green at 320, West Loop’s largest park and garden.

The radiant new bar offers a space that is cozy in the winter and bright and airy in the warmer months, with the ability to sit indoors and outdoors. Afterbar provides an atmosphere suitable for professionals and locals alike, with the same goal of unwinding and relaxing with conversation and lively cocktails.

Much of the design of Afterbar influenced their introductory bar program in 2022, but more recently, they have introduced a new menu with cocktails that are a “labor of love” according to Laine Peterson, Director of Operations at Afterbar. “These drinks aren’t just about quenching your thirst or looking good on your social feed – they’re crafted to be the kind you’d want more than just one of! It’s with immense joy that we rolled out our second menu just in time for our upcoming one-year anniversary celebration.” Their cocktails range from eclectic to common and craveable classics, but no matter the libation, they are skillfully and thoughtfully balanced, and aptly named, to provide a paramount guest experience.

The unique names given to the cocktails at Afterbar tell a story, such as “Disappearing Island,” which was destined to be the namesake of their coconut blue cocktail, their “Payday Millionaire: No Trophies for Trying” which is described as a “mic drop for those drink expectations,” and “Better Together,” which gets its name from “the rum that forms the cocktail’s foundation. Kasama Rum.” “Kasama” roughly translates to “togetherness” in Tagalog, a nod to the shared experience of enjoying a drink in good company.

The food menu at Afterbar complements the drink program and is an Italian-inspired menu with antipasti, handmade pastas, pizzas, and entrees. Fresh pastas are served with a range of traditional sauce preparations such as English Pea Ravioli with pea & goat cheese, carrot puree, chevril, almonds, and Ricotta Salata, Mafaldine Cacio e Pepe, Calamarata with grilled shrimp, and many more. Neapolitan-style pizzas are baked-to-order and include Spicy Soppressata with Fresno honey, Truffle with spinach, mushrooms, and truffle onion jam, Bismark with Prosciutto, egg, and arugula, and Margherita.

Afterbar believes in “curiosity and collaboration” when leveling up your cocktail game. “When it comes to brainstorming and stirring up excitement, your colleagues and communities are invaluable. There’s something magical about sharing ideas and watching them evolve through different perspectives. Trust me, you’ll never cross paths with someone who doesn’t have a clever trick up their sleeve that you hadn’t seen or considered before.” Peterson comments that sustainability and local sourcing are the next big trends. “There’s a growing focus on doing things responsibly, and bartenders can lead the charge in reducing waste while elevating the quality of our ingredients.”