Monthly Archives

November 2023

Boozy Donuts and Spiked Coffee at The Crafty Stir

By | Mixology News

Uncasville Connecticut’s treasured entertainment destination, Mohegan Sun, is second to none when it comes to opportunities to indulge and enjoy. Holding true to that standard, this past February Mohegan welcomed its newest addition, The Crafty Stir.

Located in an ideal spot just off the Sky Tower hotel lobby, this unique fusion coffee shop offers delicious coffee and food options, a menu of spiked coffees, as well as a Humongous One Pound Donut for those ambitious enough to take it on!

Open daily, The Crafty Stir features an eclectic menu of hot and iced drinks. Specialty hot drinks include Fresh Brewed Coffee, Tea, Hot Chocolate, Americano, Cappuccino, Espresso, Café Latte, Mocha Latte, Caramel Macchiato and more. Those looking for that “extra kick” should look no further than Mohegan’s newest cafe. Spiked selections include Irish Coffee with Jameson, Carmel Irish with Jameson and Caramel Schnapps, Café Caribbean with Bacardi Spiced & Amaretto, Kentucky Coffee with Jim Beam Honey Whiskey, The Nutty Irishman with Frangelico & Irish Cream, and the Russian Café, with Kahlúa and Grey Goose Vodka.

The Crafty Stir doesn’t mess around when it comes to eats either! Guests can indulge in the signature Humongous One Pound Donut. Not feeling up to the challenge? No worries, The Crafty Stir still has you covered with various pastries, cupcakes, bagels, and other grab n’ go options like Fruit Parfait, Yogurt, Caesar Salad, Guacamole or Hummus. They also offer a “barista bomb,” where a pastry can be spiked with a pipette of alcohol of a guests’ choosing.

Breakfast wraps and sandwiches are can’t-miss options at Mohegan Sun’s latest coffee shop. Various smoothies are offered too, including healthy options like the Carrot Ginger Smoothie.

Beer options are also available, including “On the River IPA,” which is brewed through a collaboration between Mohegan Sun and Outer Light Brewing based out of Groton, CT.

The Crafty Stir is open daily from 6:00am through 9:00pm, and 6:00am to Midnight on Friday and Saturday, with the plan to be open 24 hours!

The post Boozy Donuts and Spiked Coffee at The Crafty Stir appeared first on Chilled Magazine.

Source: Mixology News

The Art of Mixology: Fat Washing

By | Mixology News

In the art of mixology, we embark on a journey through the intricate craft of cocktail creating using some of today’s most innovative techniques.

Photos by Moriah Sawtelle

Whether you are a seasoned bartender or a curious enthusiast, join us as we raise our spirits to the creative union of ingredients and technique and delve into what makes a great drink unforgettable.

Fat-Washing

Fat-washing is a technique used in mixology to infuse a spirit with the flavors of a fat. The process involves melting a fat, such as bacon grease or butter, mixing it with the spirit, and then freezing the mixture. The solid fat is then removed, leaving behind a spirit with a subtle but distinct flavor. This technique is often used to create unique and delicious cocktails that have a smooth, rich taste.

These cocktails have become increasingly popular in recent years as they offer a new and exciting way to experience the flavors of spirits.

Jac’s on Bond Head Bartender Trevor Easton Langer incorporates the method into his work at New York City. He sees an infinite amount of potential in its ever evolving and innovative nature. Chilled had the opportunity to chat with Langer to learn more about the intriguing technique and hear what advice he has to offer. In addition, he gave a brief rundown of his beverage program.

What inspires the Fat Washed cocktails on your menu?

The fat-washed drinks on our menu specifically are used to mimic flavors you’d usually find on a plate and not in a glass.

What are some tips for bartenders interested in Fat Washing cocktails?

Don’t be afraid to get weird with it. I take a throw everything at the wall and see what sticks. There have been many times where I thought a certain flavor pairing wouldn’t work and it ended up being fantastic.

Talk to us about your beverage program.

Being a hotel bar, it was important to me to have a program that had something for everybody, while also not sacrificing creative integrity. I believe our team did a great job creating a menu that was simultaneously boundary-pushing and accessible.

Tell us a bit about your background in the industry.

Classic bar come-up story. I barbacked in my late teens as a side gig. After 10 years of late nights in the weeds, drinking, and making some great and terrible cocktails in some great and terrible bars, I stand before you today.

Photo by Moriah Sawtelle

Gin

DelMartini

Ingredients

  • 1 1/2 oz Tuna & Olive Oil Fat-Washed Gray Whale Gin
  • 1/2 oz Dill-Infused Dolin Blanc Vermouth
  • 3/4 oz Lemon Juice
  • 3/4 oz Lemon Juice
  • Pinch of Old Bay
  • Pinch of Salt

Preparation

  1. Shake.
  2. Strain into a Coupe Glass.
  3. Garnish with Cucumber Slice, Lemon Wheel, Dill Sprig.

Additional Notes

Available at Bar Calico

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The post The Art of Mixology: Fat Washing appeared first on Chilled Magazine.

Source: Mixology News

Cranberry Orange Twist

By | Mixology News

Our Drink of the Week is the Cranberry Orange Twist made with Amarula, South Africa’s cream liqueur made with sugar, cream, and the fruit of the African marula tree, which is locally called the elephant tree.

Cranberry Orange Twist

Ingredients

  • 2 oz Amarula Cream
  • 1 oz Vodka
  • ½ oz Cranberry Liqueur
  • ½ oz Orange Liqueur

Preparation

  1. Pour all ingredients in a shaker.
  2. Add 6-8 ice cubes into the shaker.
  3. Shake rigorously for 10-15 seconds.
  4. Double strain into a chilled coupe.

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The post Cranberry Orange Twist appeared first on Chilled Magazine.

Source: Mixology News

The Legacy and Mystery of The Song Whiskey in the Jar

By | Mixology News

Spirits and song. Take two of humanity’s most celebrated traditions, mix in generous pours of sex, violence and betrayal and you have the recipe for the melody that’s rang out across tiny pubs to massive stadiums for over four hundred years as the anthem Whiskey In The Jar.

If the title doesn’t immediately ring your bell, you’ve probably heard the song somewhere along the way. It was being belted out farther back than you can easily trace your family’s generations without scientific assistance. Cultural historians agree the tune’s origins date back to 17th-century Ireland.

Play the Thin Lizzy version but don’t flinch as the very first guitar notes sting at you, sharp as the rapier blade referenced in stanza two. The minor key riff that follows unfolds into a promise of tension and drama. The acoustic rhythm chords kick in and the drums power you into movement. You aren’t listening to any boring ballad, you’re now off on an adventure of danger and romance!

The average person’s view of a highway robber in 17th century Britain, Scotland and Ireland was generally a positive one, akin to a Robin Hood archetype that robbed the rich of the wealth they’d acquired by taxation and exploitation. When the melody made its way across the Atlantic to Colonial America it was quickly embraced by another mass audience very happy to mock the British military personnel enforcing the increasingly unpopular policies and regulations that would soon spark the American Revolution.

Fast-forward to the 20th century and the 1960s, when folk music was increasingly popular. In 1962, American folk group The Highwaymen released a version of Whiskey In The Jar on their third album, Encore. Around the same time the Irish folk quintet The Dubliners had established it as a signature song of their live set, eventually producing a studio version on their second album, More Of The Hard Stuff.

Parallel to the way the song moved west from Ireland to America, a profound development occurred when the genre style evolved from folk to rock music courtesy of legendary Irish band Thin Lizzy. For any listeners not fully devoted to folk, the Thin Lizzy stomper is the definitive modern version.

During a lackluster rehearsal above a pub in London’s Kings Cross, band members Phil Lynott (bass and vocals), Eric Bell (guitar) and Brian Downey (drums) were passing time flipping through magazines and feeling uninspired. Little did they realize that lightning was about to strike. Out of the blue, Phil picked up Eric’s backup Telecaster guitar and started strumming basic chords to old Irish standards they knew by heart. Phil began singing along, adding traditional lyrics peppered with improvisation. None of the band took the jam seriously until their manager Ted Carroll walked in and insisted that if they could capture the sounds in a recording studio, they would have a surefire hit.

The band were dismissive of the idea. In the BBC Documentary Thin Lizzy – Bad Reputation, Eric Bell recalled “…we said ‘Don’t be stupid!’ You know, we left Ireland to get away from that type of music and now you want us to record it.” Wisely they relented and followed through on the suggestion, laying down the tracks in September 1972. Released on November 3rd, 1972, the song hit the Top 50 in Australia, Belgium and The Netherlands, cracked the Top Ten in West Germany (#7), the UK (#6), and raced all the way to #1 in Ireland, where it stayed as chart king in its native land for 17 consecutive weeks. It must’ve had a spark of Irish magic in the groove, as Whiskey In The Jar became the breakthrough hit that propelled Thin Lizzy to international stardom.

This was the basis for later covers by diverse artists including The Grateful Dead, Simple Minds, Gary Moore, Belle and Sebastian, Pulp, U2, The Pogues, and most successfully, Metallica. The heavy metal legends were bestowed with the Grammy award for Best Hard Rock Performance in 2000 for their cover descended from the Thin Lizzy arrangement.

Why did Molly betray him? Lack of courage? Even worse, lack of love? The bandit could’ve easily hidden the loot in the forest then went on his way. What flawed logic led him to conclude that passing out at his lover’s pad alongside the stolen evidence was a good idea? Does Captain Ferrell survive the double pistol blasts? If not, does the bandit swing for it, or does he eventually escape into the sunset? Was Molly also romantically involved with the Captain? Does she regret her decision? What does an unlimited supply of liquor have anything to do with highway robbery, a broken bond and a shootout?

The tally ends in more questions than answers. There is only one conclusion to bet on, solid as a boulder in the Cork and Kerry mountains. Mush-ah rang dom ah doo ahm ahh dah! There’s whiskey in the jar.

Music Videos

Thin Lizzy – Thin Lizzy – Whiskey In The Jar 1973 Video Sound HQ

The Dubliners – Dubliners: Whiskey in the Jar (best version!!!)

Metallica (Live in Ireland) Metallica: Whiskey in the Jar (Slane Castle – Meath, Ireland – June 8, 2019)

The post The Legacy and Mystery of The Song Whiskey in the Jar appeared first on Chilled Magazine.

Source: Mixology News

Brighten Up Your Cocktail with Marigold Syrup this Fall

By | Mixology News

Our spotlight ingredient this week is the Marigold.

In the heart of October, the radiant cempasúchil flowers, also known as marigolds, burst into vibrant shades of orange and yellow, blanketing the Mexican landscape. This breathtaking display heralds the arrival of autumn and the onset of the joyous Día de Muertos celebrations. The cempasúchil flowers are not just a picturesque backdrop; they play a central role in the observance, captivating all the senses with their fragrant aroma, vivid hues, and surprisingly, their delectable taste.

These blossoms find their way into an array of recipes, from hearty soups and delicate pastries to decadent desserts and, intriguingly, cocktails. Their allure lies not only in their appearance but also in their flavor profile, which exudes a delightful combination of citrus-like brightness, tangy notes, and a subtle floral essence. Cempasúchil flowers have the unique ability to serve as a flavorful substitute for traditional citrus elements or can enhance the aromatic complexity of a beverage.

Cempasúchil syrup, with its citrusy tang and floral undertones, proves to be the ideal accompaniment not only for celebrating but also for elevating the drinking experience. This versatile syrup seamlessly complements a wide range of spirits, including mezcal, tequila, whisky, and virtually any other libation you can imagine. Its harmonious integration into cocktails makes it a must-have addition to your bar this autumn season.

Marigold Cocktail

by Andrés Moran

Ingredients

  • 1 1/2 oz Roca Patrón Reposado
  • 2 oz Tonic
  • 1/2 oz Cempasúchil (marigold) syrup*
  • 1/2 oz Fresh lime juice

Preparation

  1. Add all liquid ingredients to an ice-filled collins glass and stir to combine.
  2. Garnish with orange zest and edible flowers.

Additional Notes

Courtesy of Patrón; Andrés Moran

*Cempasúchil (Marigold) Syrup


Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup marigold petals

Preparation

  1. To create cempasúchil syrup, start by heating a mixture of sugar and water over medium heat until the sugar dissolves.
  2. Add marigold petals, bring it to a brief boil, and let it simmer for a minute.
  3. Remove from heat, cover, and steep for at least an hour (or more for a stronger flavor).
  4. After it cools, strain it through a fine mesh strainer into a clean jar.
  5. Your cempasúchil syrup is now ready to enhance your cocktails.
  6. Salud!

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The post Brighten Up Your Cocktail with Marigold Syrup this Fall appeared first on Chilled Magazine.

Source: Mixology News

We Ask Kira Collings Tips for Making Homemade Shrubs

By | Mixology News

Kira Collings has been involved in the restaurant industry for over a decade, but just recently delved into the world of mixology. The foundation of knowledge and expertise she built during that period allowed her to quickly adopt new responsibilities behind the bar.

Headshot by of Carla Boecklin

Cocktail shots courtesy of Jacque Lynn Photography

She began bartending in the Fall of 2021 and went on to take charge of an entire cocktail program by the Spring of the year that followed, as Bar Manager.

Collings adds “Every time I leave this profession, I always end up coming back. Running a cocktail program has given me this wonderful creative outlet while making a decent living, which is not an easy thing to find nowadays!”

A gem of an establishment called Hearth and Hill in Park City, Utah is where Kira currently utilizes her well-developed skillset. While she does appreciate the beauty of the state she works in, Collings must abide by several regulations that hinder her creative reach.

“Although I want to clarify cocktails, infuse my own liquors, prebatch cocktails for speed and efficiency during service, etc., those things are all against DABS liquor laws. I want to use Laird’s Applejack Brandy on my fall menu, but the distributor let me know it could take months to get into the state. There are no wholesale prices on alcohol for businesses, which can make it a bit trickier to make a profit while pricing things in a way that delivers value to the guests. One of the more frustrating things for me is having such a hard time getting interesting spirits into Utah. This is where I take advantage of fantastic local distilleries in SLC, such as ‘Waterpocket Distillery’.”

 

Ironically, these regulatory limits contribute to the unique traits of her beverage program at Hearth and Hill. Locally sourced spirits are present in almost every concoction. Many of which are riffs on classic cocktails with small recipe tweaks, creating a whole new sipping experience.

At the upscale casual space that is Hearth and Hill, Kira and her fellow staff prioritize their guests’ sense of comfort. At the same time, she aims to persuade each guest to step out of their comfort zone and try things they wouldn’t normally. “It thrills me when someone is apprehensive about a drink at the start, and then can’t stop themselves from ordering the same one a second time,” she said.

Kira’s Tips for Low and No-ABV Cocktails:

I am obsessed with shrubs! Since I am unable to modify any spirits in house, shrubs have been a fun way to add complexity to cocktails and N/A beverages without overdoing it on sweetness. That tanginess from the vinegar makes everyone want to keep going back for another sip. I am currently working on a recipe for a peach lavender shrub for my fall menu (I can’t wait to go buy bushels of peaches from the fruit stands in Brigham City, UT!).

Most importantly, keep it simple. Often, a drink with shrubs needs little to no sweetener added into it. My most successful ones have used a split base of 2 spirits, shrub, topped with soda water.

When it comes to low ABV cocktails, you must come at it from a perspective of ‘How can I layer flavors cohesively? How can I keep something interesting, without the goal being how drunk can I get someone?’

  • Shrubs are a great way to get flavors with depth
  • Bitters help round out the cocktail
  • Honey infused with teas add great flavor and texture
  • Utilizing bottled N/A spirits helps with the complexity of flavors without turning it into a sugar bomb.

I am most proud of my shrubs! I will spend hours in my kitchen at home, macerating different fruits in my fridge, or throwing a variety of herbs I find at my local ethnic grocery stores into a simmering pot, and at some point, things just click. I feel like a witch creating potions! It’s one of the places I feel I have the most creative freedom!

Photo by Jacque Lynn Photography

Pineapple Express

by Kira Collings

Ingredients

  • 1 1/2 oz El Jimador Reposado
  • 1 1/2 oz pineapple shrub*
  • 1/2 oz Wahaka mezcal

Preparation

  1. Fill glass all the way up with ice, add all ingredients, top with soda water, gently stir, and garnish.
  2. Garnish with dehydrated pineapple slice.

*PINEAPPLE SHRUB


Ingredients

  • 1 cup freshly cut pineapple
  • 1 cup brown sugar
  • 1 cup pineapple juice (canned will do just fine)
  • 2 cloves
  • 2 cinnamon sticks
  • 1 tablespoon chopped ginger
  • 1 serrano pepper

Preparation

  1. Combine all ingredients on the stove to simmer for 30 minutes.
  2. Take off the heat and add 1 cup apple cider vinegar.
  3. Let it cool on the counter, once cooled let it sit your fridge covered overnight.
  4. The next day, strain out the ingredients.
  5. Will keep in the fridge for at least 1 month.

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The post We Ask Kira Collings Tips for Making Homemade Shrubs appeared first on Chilled Magazine.

Source: Mixology News

Behind the Cocktail: Ms. Monroe

By | Mixology News

As time goes on, Marilyn continues to be a cultural icon around the world, and so, with that, S Bar at Mandalay Bay in Las Vegas has created a cocktail that emulates her exuberant spirit, the Ms. Monroe.

Check out their take on a Naked & Famous cocktail, inspired by Marilyn.

Ms. Monroe

Ingredients

  • 3/4 oz El Jolgorio Cuixe Mezcal
  • 3/4 oz Yellow Chartreuse
  • 3/4 oz Aperol
  • 3/4 oz fresh lime juice

Preparation

  1. Add all ingredients into a mixing tin, fill with ice, shake vigorously until cold, strain into a cocktail/coupe glass.
  2. Garnish with a Marilyn Monroe wafer.

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“Keep smiling, because life is a beautiful thing and there’s so much to smile about.”
– Marilyn Monroe

The post Behind the Cocktail: Ms. Monroe appeared first on Chilled Magazine.

Source: Mixology News

Must Mix: Fall Flavored Sips from Texas!

By | Mixology News

The leaves may not change in Texas, but the cocktails definitely do!

Mix up these fall libations this season from four spots in Texas from Dallas to Fort Worth!

Photo by Hotel Vin

Martinimisu

Ingredients

  • 1/2 oz. Chocolate Liquor
  • 1/2 oz. Coffee Liquor
  • 1 oz. Rumchata
  • 1 oz. Espresso
  • 1/4 oz. Half & Half

Preparation

  1. Combine all ingredients and shake well.
  2. Strain into a martini glass and garnish with powdered cinnamon.

Description

The expert bartenders at Bacchus Kitchen + Bar at Hotel Vin created the Martinimisu, a decadent cocktail made with chocolate and coffee liquors, Rumchata and espresso, combining the beloved Italian Tiramisu and the espresso martini, making it the ultimate fall nightcap.

Additional Notes

Bacchus Kitchen + Bar | Grapevine

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Photo by Happiest Hour

Maple Whiskey Smash

Ingredients

  • 2 oz. Jack Daniel’s
  • .75 oz. Lemon Juice
  • .75 oz. Maple Syrup
  • Mint Leaves, for garnish
  • Lemon Wheel, for garnish

Preparation

  1. Combine all ingredients, shake and strain over ice.
  2. Garnish with mint leaves and lemon wheel.

Description

Happiest Hour’s Maple Whiskey Smash combines the sweetness of maple syrup and tart flavor of lemon juice to a delicious cocktail, handcrafted with Jack Daniel’s and topped with mint to leave a refreshing fall flavor on the palate.

Additional Notes

Happiest Hour | Dallas

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Pumpkin Espresso Martini

by Jason Shelly

Ingredients

  • 2 parts TX Whiskey
  • 1.5 parts Cold Brewed Espresso of Coffee
  • .5 parts Condensed Milk
  • 1 tbsp. Pumpkin Pie Mix
  • Pinch of Nutmeg

Preparation

  1. Shake all cocktail ingredients, fine strain into a fresh coupe glass.
  2. Sprinkle with nutmeg.

Description

An annual favorite, boasting flavors of pumpkin and nutmeg, handcrafted with the beloved TX Blended Whiskey to leave imbibers with a smile!

Additional Notes

TX Whiskey | Fort Worth

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Tequila Old Fashioned

Ingredients

  • 2 oz. Maestro Dobel Añejo Tequila
  • 6 Dashes Orange Bitters
  • 1/2 oz. Agave Nectar
  • Orange Twist
  • Black Cherry

Preparation

  1. Add the agave and bitters into a mixing glass and stir.
  2. Add the tequila to the mixture and pour into a glass over one large ice cube.
  3. Express the oil of an orange twist over the glass, then drop into the glass to garnish.
  4. Add black cherry garnish.

Description

Texican Court is putting a fall twist on the classic bourbon cocktail and presenting the Tequila Old Fashioned, a sweet blend of black tea and agave nectar the cocktail features their signature spirit partner, Maestro Dobel’s Anejo Tequila.

Additional Notes

Texican Court | Irving

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Texican Court is putting a fall twist on the classic bourbon cocktail and presenting the Tequila Old Fashioned, a sweet blend of black tea and agave nectar the cocktail features their signature spirit partner, Maestro Dobelu2019s Anejo Tequila.n”,”image”:”https://chilledmagazine.com/wp-content/uploads/2023/11/Tequila-Old-Fashioned-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Maestro Dobel Au00f1ejo Tequila”,”6 Dashes Orange Bitters”,”1/2 oz. Agave Nectar”,”Orange Twist”,”Black Cherry”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add the agave and bitters into a mixing glass and stir.”},{“@type”:”HowToStep”,”text”:”Add the tequila to the mixture and pour into a glass over one large ice cube.”},{“@type”:”HowToStep”,”text”:”Express the oil of an orange twist over the glass, then drop into the glass to garnish.”},{“@type”:”HowToStep”,”text”:”Add black cherry garnish.”}],”recipeCategory”:”Cocktail”}

The post Must Mix: Fall Flavored Sips from Texas! appeared first on Chilled Magazine.

Source: Mixology News

Exploring the Cocktails at Gair, DUMBO, Brooklyn’s Newest Hotspot

By | Mixology News

For those uninitiated, the trendy riverside Brooklyn neighborhood of DUMBO (which stands for Down Under the Manhattan Bridge Overpass) boasts one of the most-photographed streets in all of New York City.

Covered in cobblestone with two brick warehouses on either side and the mighty Brooklyn bridge crossing perfectly in the horizon, it all amounts to a perfect place to pose.

Steps away from the Instagramble locale is another hotspot. Dubbed Gair (which oddly takes its name from the inventor of cardboard), the soft-lit space outfitted with comfortable booths, a modern, futuristic bar with accents of bronze and gray and yes, a view out the window onto the famed DUMBO streets, is already making a name for itself in the noisy New York cocktail scene.

The prices here are like the drinks: elevated. But you get what you pay for, as each has been crafted with intense tender love and care with unique brands and rare ingredients. It’s all the brainchild of Beverage Director Robert Struthers whose resume includes beloved Big Apple cocktail destinations including Fresh Kills, Dutch Kills and Nitecap.

Struthers took CHILLED on a journey exploring four of Gair’s cocktail standouts. And yes, the famed photographed street is honored here, too.

Old Man and the Sea

Japanese Whisky, Soy, Nori, Umami

“While I am a fan of all my cocktails, this one brings me the most pride. The name came first. How could I combine elements of ‘old man’ (represented by whiskey – apologies for the stereotype), and ‘the sea.’ Aftermany failed attempts at creating anything remotely palatable using Western spirits, I had a lightbulb moment of combining Japanese flavor elements in a layered, nuanced drink. The template of a classic Sazerac seemed an ideal launching point for this, and hence was born the philosophy behind this drink: ‘What if a Sazerac took a trip to Japan, and re-discovered itself along the way?’”


Under the Influencer

Mezcal, Passion Fruit, Cayenne, Celery, Lager

“There’s a degree of tongue-in-cheek behind this cocktail. Since Gair is located on the second-most Instagrammed location in NYC, I concocted this drink with that demographic in mind. Agave spirits, especially mezcal, are highly in vogue, so the base of the cocktail was a no-brainer. All the other components were an incredibly fun journey of layering flavors that compliment other ingredients, without any of them becoming overly dominant. Passion fruit and mezcal is one of my favorite pairings, period. Bringing lager into the equation resulted in a light, fun, entertaining cocktail; arguably the best qualities personified by social media celebrities!


Mercury in Retrograde

Blackstrap Rum, Sherry, Mexican Amaro, Coconut, Passion Fruit

“It is no secret to anyone I know that I am an unabashed, unapologetic fan of rum: as a singular spirit, and particularly when blended and imbibed in the form of a tropical cocktail. I have tremendous respect for the master crafters of classic tropical cocktails, and I wanted to embody the soul of this style, while also creating something more sessionable, and with a lower proof. I was essentially searching for something antithetical to the stereotype of tropical drinks being nothing more than a fruity booze bomb. Amontillado sherry provided an excellent base, emulating the aged quality of many of my favorite mixing rums, and lending incredible acidity to balance the richness of coconut in the beverage.”


Look Ma, No Booze

Blackberry, Lime, Ginger, Mint

“We at Gair believe anyone should be able to enjoy the excellence of our space, even if they don’t choose to drink alcohol. That ethos carries over into our no-proof cocktails, because the lack of spirit is no excuse for a lack of creativity in making a new drink. While I think that attempts to fully replicate a classic cocktail with zero proof often fall short, it’s important to lean on fundamentals of balance that make the classics great. I think the Look Ma, No Booze is a delightful result of that balance.”

The post Exploring the Cocktails at Gair, DUMBO, Brooklyn’s Newest Hotspot appeared first on Chilled Magazine.

Source: Mixology News

5 Savory Flavored Vodkas to Try this Season

By | Mixology News

Since Absolut Vodka released their “Peppar” flavored vodka in 1986, savory flavored vodkas have come in and out of the mainstream.

They have recently become more of a mainstay as craft spirits continue to flood the market. Although some of the bigger brands have savory flavors in their portfolios, these smaller artisanal vodkas are leading the industry with unique savory flavor combinations. Friendly Disclaimer: Every one of these vodkas is great for a Bloody Mary or a Martini (Dirty and straight)!

Hanson’s Habanero Vodka

Sonoma County, California is known for its phenomenal wineries boasting some of the best grapes in the world. Hanson’s decided this was also the best place to create their line of organic vodkas. Grape-based vodkas tend to have a lighter finish with a slight sour hint of grape peel. Hanson’s Habanero flavored vodka complements this well with bursts of spice. Using only fresh organic fruits and vegetables, Hanson’s combines a variety of peppers, Habanero being the most prevalent. This produces a subtle, vegetal flavor, slightly sweet with a hint of heat.


Chilled Dills Pickled Flavored vodka

Chilled Dills Pickled Flavored Vodka is supposed to be the “perfect balance of brine and booze”. This sour spirit was inspired by the founders’ many family vacations to Florida beaches, where pickle juice and vodka shots were ‘a plenty. They partnered with Chilled Dill pickles to capture that same beach spirit in the bottle. Chilled Dills’ distills American grain with pure Appalachian Mountain water, before infusing the flavor. Pickle flavor is great to enhance any savory cocktail but doesn’t have much flexibility for sweet mixes. It should be noted that pickles are believed by some to help prevent hangovers. I have sadly found no scientific or personal evidence of that.


Square One Basil Vodka

Basil has had its boom, taking over for mint as a key ingredient in modern mixology. It is utilized not only as a garnish, but often as a syrup for botanical flavoring. Square One is the perfect brand to take on this ingredient as a flavored vodka. Combining American grown rye, with pristine watershed from the Grand Tetons, producing a crisp finish. In addition to two varieties of basil, they also infuse it with lemon, honeysuckle, and lemongrass. Square One has always been a trailblazer in organic vodkas, conscious of not only the ingredients they use, and how they source them but their shipping and marketing carbon footprint as well. Great brand, great flavor.


Crop Tomato Vodka

The best thing about Crop Harvest Earth vodkas is the subtlety of their flavors. When sipping Crop’s “Tomato” flavored vodka, you taste the vodka first. Then it finishes with an essence of fresh tomato, that lingers on your palate. Crop’s mildness is its strength, as the flavor dances on your tongue while the bite quickly dissipates. All of Crop vodkas are not only USDA certified organic, but they are distilled so efficiently that no carbon treatment or charcoal filtering is required. The resulting flavor is delicate and incredibly clean. Like eating a fresh tomato, it has a slight sweetness, making it easy to mix with different flavor combinations.


Hangar One Chipotle

Hangar One’s flavored vodkas are bold and present in whatever you mix them with. Their Chipotle flavor follows that lead with an exceptional smokiness that fills up the entire mouth. To accomplish this, Hangar One infuses their original vodka with Fresno Chilies, Bell, Jalapeňo, and Habaňeros peppers “roasted by a local pepper expert.” Like other vodkas in this category, they use no chemicals or artificial flavoring in their infusions. The difference is noticeable when compared to other gimmicky pepper and chili flavored spirits. This vodka is perfect to sip on with a good steak or a rich chocolate dessert in a pairing dinner.

The post 5 Savory Flavored Vodkas to Try this Season appeared first on Chilled Magazine.

Source: Mixology News