November 2023

PATRÓN Tequila, the world’s number one super-premium tequila*, is collaborating with longtime familia member and beloved Mexican racing icon Checo Pérez, to unveil the 2023 limited-edition The PATRÓN Mexican Heritage Tin.

Released annually, the 2023 edition artfully encapsulates the magic, drive and passion that these two proudly Mexican icons embody in their respective craft. PATRÓN will celebrate the release of this year’s Mexican Heritage Tin at the most anticipated race of the year – the inaugural Vegas race – and will be awarding a pair of lucky winners the ultimate race weekend experience with the “PATRÓN Race to Vegas Sweepstakes.”

The PATRÓN Mexican Heritage Tin visually shares the stories, traditions, and culture of Mexico through beautiful one-of-a-kind designs. This year’s eighth edition of the tin, which includes a bottle of PATRÓN Silver, features a vibrant design inspired by Checo’s life on and off the racetrack, and captures many of the things Checo feels passionate about in being Mexican.

The tin’s design combines bold line work and vibrant colors with hidden symbols and intricate themes of beauty, strength, freedom, hard work, and family. From the agave fields and dedicated jimadors to the coyotes and XOLOTL that represent Checo’s “pack,” his friends and family, the tin features symbols most important to Checo. At the center of the tin is a golden eagle that symbolizes the strength and freedom of the people in his home country, and serves as a reminder that everything he does is for the people of Mexico. Additional symbols found throughout the tin include hummingbirds which represent Checo’s competitive spirit, mariachi instruments for his favorite music, cocktails which are for his love of celebrations, and of course, his race number (#11).

“Mexico is always with me no matter where I might be in the world, so I’m excited to finally share this collaboration that I created alongside my PATRÓN familia,” said Checo Pérez, driver for the Oracle Red Bull Racing Team.

“The design and each symbol on the PATRÓN Mexican Heritage tin has special meaning to me and represents the passion and pride in Mexico that brought PATRÓN and I together. I’m so excited for the tin to hit shelves, and for my fans to have something created by me that they can pick up for themselves or loved ones this holiday season.”

“PATRÓN is proudly driven by our Mexican Heritage, so we are incredibly honored to be able to bring this unique collaboration to life with a member of our familia Checo Pérez,” shared Allie Bostwick, Senior Director, Global Communications Culture, and Brand Partnerships, PATRÓN Tequila. “Checo has been an amazing partner to work at PATRÓN, as we both are driven by passion, a tireless dedication to achieve perfection and have an enormous amount of pride for our homeland in Jalisco, Mexico. We are thrilled to be able to celebrate and share a piece of Mexico with the world through our one-of-a-kind limited-edition design with Checo that brings to life our heritage, culture and love of Mexican culture.”

The limited-edition PATRÓN Mexican Heritage Tin is available at local retailers nationwide in the U.S. and select international markets for an SRP of $59.99 while supplies last. The tin can also be purchased online via ReserveBar. Watch Checo Pérez speak to his experience creating the 2023 Mexican Heritage Tin with PATRÓN Tequila here

About PATRÓN Tequila

From hand-harvesting the highest-quality 100% Weber Blue Agave, to the traditional, time-honored distillation process and individual labeling, numbering, and inspection of each bottle, PATRÓN Tequila is crafted with meticulous precision and care. Though PATRÓN has grown to become one of the most recognized and respected luxury spirits brands in the world, it is still exclusively produced in the Highlands of Jalisco, Mexico, in the same small batches and with the same commitment to quality and craftsmanship. For more information about PATRÓN Tequilas and Liqueurs, please visit www.PATRÓNtequila.com. The perfect way to enjoy PATRÓN is responsibly.

The post PATRÓN Tequila Unveils Limited Edition Mexican Heritage Tin with F1 Legend Checo Pérez appeared first on Chilled Magazine.

Source: Mixology News

As the cooler temperatures and seasonal flavors of fall set in, SMOKE LAB Vodka is serving up a menu of inspired cocktails, created by SMOKE LAB National Mixologist and Industry expert, Paula Lukas.

As with all of Paula’s SMOKE LAB Vodka cocktail creations, these recipes are named for rock and roll classics, as well as highlight the distinct qualities of the expression that they use!

Liqueur, Sparkling Wine, Vodka

ALL RIGHT NOW

Ingredients

• 1.5 oz. SMOKE LAB Aniseed Vodka
• 1 oz. Galliano L' Auntentico Liqueur
• 2 oz. Sparkling Wine
• 2 Sprigs of Thyme
• 1 tsp. Brown Sugar/Cinnamon Mixture, for half rim
• Lemon Twist

Preparation

1. Half rim a coupe with brown sugar/cinnamon mixture.
2. Combine Smoke Lab Aniseed Vodka, Galliano, and thyme in a shaker with ice.
3. Shake and fine strain into the half-rimmed coupe.
4. Top with sparkling wine.
5. Express lemon twist over cocktail and then discard.

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Liqueur, Vodka

LIVIN’ ON THE EDGE

Ingredients

• 1.5 oz. SMOKE LAB Classic Vodka
• .5 oz. St. Elizabeth Allspice Dram
• .5 oz. Giffard Apricot du Roussillon Liqueur
• 3 oz. Bigelow Orange & Spice Tea, cooled
• 1 tbsp. Dried Cranberries on Skewer
• 2 Sprigs of Mint

Preparation

1. Combine liquid ingredients in a shaker with ice.
2. Shake and strain over fresh ice in a collins glass.
3. Garnish with a skewer of dried cranberries and two slapped sprigs of mint.

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Hard Cider, Vodka, Whiskey

YOU OUGHTA KNOW

Ingredients

• 1.25 oz. SMOKE LAB Saffron Vodka
• .75 oz. Buffalo Trace Bourbon
• 2 oz. Red Jacket Orchards Spiced Apple Cider
• 1 oz. POM Wonderful Pomegranate Juice
• .25 oz. Lemon Juice
• 1 Granny Smith Apple Slice, for garnish
• 1 tsp. Caramel Dip, for garnish
• 2 Sage Leaves, for garnish

Preparation

1. Combine liquid ingredients in a shaker with ice.
2. Shake and strain over fresh ice in a double old-fashioned glass.
3. Garnish with two slapped leaves of sage and a caramel dipped Granny Smith apple slice.  

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Vodka, Whiskey

TURN UP THE RADIO

Ingredients

• 1.5 oz. Smoke Lab Classic Vodka
• 1.5 oz. Screwball Peanut Butter Whiskey
• .25 tsp. Pumpkin Pie Spice
• 3 dashes Scrappy's Chocolate Bitters
• .5 tsp. Honey, for half rim
• 1 tsp. Black and White Sesame Seeds mixed, for half rim
• 1 Reese's Peanut Butter Cup, for garnish

Preparation

1. Half rim a coupe with honey.
2. Dip in sesame seed mixture.
3. Combine liquid ingredients in a shaker with ice.
4. Shake and fine strain into sesame seed half rimmed coupe.
5. Garnish with Reese's Peanut Butter Cup.

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About SMOKE LAB

SMOKE LAB, established in 2020 by Varun Jain and headquartered in New Delhi, India, is where the eccentric and innovative minds come together to create the premium experience of SMOKE. SMOKE LAB includes  products of the SMOKE brand namely, the SMOKE Vodka, SMOKE Wear, SMOKE Water and SMOKE Sanitizer. SMOKE LAB is owned by the NV Group.

The post Seasonally Inspired Cocktails from SMOKE LAB Vodka appeared first on Chilled Magazine.

Source: Mixology News

Everdene at Virgin Hotels New York City is a beautiful rooftop oasis along Broadway and 30th St offering a spontaneous and playful scene with multiple spaces to take in the views of the city.

It embodies a natural botanical spirit, incorporating an abundance of plants and flowers to bring the outdoors inside.

Located on the third floor, this entertainment hub and all-day dining space consists of multiple venues including the indoor-outdoor Conservatory terrace, the rainbow-accented Library, and the robust Bar. While blending a passion for food and beverage, each venue mixes with the local landscape, providing a vibrant, inclusive environment for travelers and locals alike. From early in the day to late at night, guests will never experience a dull moment.

In an atmosphere as lively as it is inviting, visitors can indulge creative cocktails and elevated food options during any time of the day at Everdene. Those attending the later portion of evenings can expect dynamic programming from Tuesday to Sunday featuring a rotating roster of DJs and live jazz.

Imbibers are in for a treat as the cocktail menu is both concise and playful, using adaptations of classic cocktails in creating seasonal offerings. They utilize seasonal ingredients and garnishes to fit the time of the year and what is coming out of the markets. Visual appeal is also prioritized, which is why they include creative presentations like pink peppercorns and cilantro to introduce a cheeky version of a classic margarita.

Everdene is one of many NYC bars partaking in the current themed drink menu resurgence. Their theme revolves around iconic Virgin Records and Albums and is displayed through playful names to express the whimsical nature of the cocktails.

Interested in hopping aboard the themed menu train? Director of Food and Beverage Dennis O’Connor suggests hitting all the bases. “There needs to be a balance, but also concise enough to be executable for your team. And as far as ingredients go, keep it simple. Fresh, and good quality.”

Photo by Michael Murphy

Gin

Fast Love

Ingredients

• 2 oz Sipsmith London Dry Gin
• 3/4 oz Lavender Pea Flower Cordial
• 3/4 oz Lemon Juice
• 2 Dash of Fee Foam
• Garnish: 1 Sprig of Dried Lavender / Pea Flower

Preparation

1. Add all ingredients to shaker with cubed ice, shake, pour into coupe

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Photo by Michael Murphy

Vodka

You Can't Always Get What You Want

Ingredients

• 2 oz Absolut Vodka
• 3/4 oz Lemon Juice
• 1/2 oz Le Sirop ginger honey syrup
• 2 oz Red Jacket apple cider
• 1 1/2 oz Club Soda
• Garnish: 3 slices of Hidden Rose Apple, 1 Sprig of Mint

Preparation

1. Add all ingredients to shaker with cubed ice, shake, pour over cubed ice in copper mug.

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Photo by Michael Murphy

Red Wine, Whiskey

Are You Gonna Go My Way

Ingredients

• 2 oz Buffalo Trace Bourbon
• 3/4 oz Lemon Juice
• 1/2 oz Steen's 100% pure cane sugar
• 1 oz Cabernet Sauvignon
• Garnish: 1 Wheel of Dried Lemon

Preparation

1. Add all ingredients to shaker with cubed ice, shake and pour over cubed ice in rocks glass.

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Photo by Michael Murphy

Mezcal, Tequila

Who Do You Think You Are

Ingredients

• 1 oz Cazadores Blanco Tequila
• 1 oz Illegal Mezcal
• 1 1/2 oz Pineapple Juice
• 1/2 oz Agave
• 1 Slice Serrano
• 1 Handful Cilantro
• Garnish: 4 pieces of Whole Pink Peppercorn, 1 piece of Cilantro

Preparation

1. Add all ingredients to the shaker with ice, shake, pour over cubed ice.

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Virgin Hotels NYC

Comprising an entire city block in the heart of the booming NoMad neighborhood, Virgin Hotels New York City – the newest addition to the Virgin Hotels collection – delivers a vibrant yet sophisticated experience in one of the world’s most exciting cities. Boasting a contemporary design that seamlessly melds the classic Virgin aesthetic with the dynamism of the Big Apple, the 39-story hotel extends 460 guest rooms, suites, and penthouses with floor-to-ceiling windows offering spectacular skyline views. Additional highlights include Everdene, a 4,000 square foot dining and cocktail experience paired with nightly music and entertainment; an outdoor Pool Club exclusive to hotel guests; and more than 19,000 square-feet of meeting and event space – all with a picturesque backdrop of the city.

Virgin has always been the epicenter of cool. From turning the music industry on its head with you-had-to-be-there record stores; to making airline travel fashionable and glamorous again; to gifting the world with game-changing celebs (i.e. The Rolling Stones, The Sex Pistols), Virgin long ago made its name as an axis of culture. And by returning to NYC – with Virgin’s newest hotel in the NoMad district – we’re (finally) reuniting with the only city that can go toe-to-toe with us.

Put simply, if we’re the brand at the center of it all, then NYC is our match-made in heaven: the city that’s the iconic, cultural hub of the world. Whether it’s our legendary record megastores or Richard Branson’s tongue-in-cheek Times Square stunts or the launch of Virgin Voyages’ first ship, Virgin has a unique legacy and presence – specifically in NYC. Not only does this give us credibility and a leg-up to be in a newbie-wary city like NYC , but it gives us a distinctive story to tell: of a history that reflects just how daring, playful, and surprising we are.

The post We Ask Everdene’s F&B Director Dennis O’Connor the Story Behind his Cocktail Program appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient is Pumpkin!

Pumpkin may be the most popular scent/flavor when it comes to Fall, and for great reason! The fruit (yes, fruit) is so versatile and can be used in cocktails and desserts alike! We have a delicious round up below of pumpkin offerings for you to try this season. Check them out!

Vodka

Pumpkin Runner

by Marta De La Cruz Marrero, Food & Beverage Operations ManagerBurlock Coast (The Ritz-Carlton, Fort Lauderdale)

Ingredients

• 1/12 oz Crop Spiced Pumpkin Vodka
• 1 oz Fresh Espresso
• ¾ oz In House Made Vanilla Syrup*

Preparation

1. In a shaker add fresh espresso, crop spike pumpkin vodka and vanilla syrup.
2. Shake and strain into martini glass.
3. Garnish vanilla bean and ground espresso.

Additional Notes

Burlock Coast (The Ritz-Carlton, Fort Lauderdale)

*In House Made Vanilla Syrup

---

Ingredients

• 1/4 cups water
• 2 vanilla bean
• 2 cups sugar
• 1/4 teaspoon salt

Preparation

1. Put 1/4 cups water and 2 vanilla bean in a blender and blend until the vanilla bean is ground up.
2. Pour through a fine-mesh strainer into a small saucepan.
3. Then add 2 cups sugar and ¼ teaspoon salt to the saucepan.
4. Cook over medium heat, stirring frequently, until sugar is dissolved and all the ingredients are mixed together.

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Liqueur, Whiskey

White Pumpkin SpicedAda’s on the River

by Bar Manager Sandy Pare

Ingredients

• 1 oz Ketel One Vodka
• 1 oz Kahlua
• 1 tablespoon Pumpkin puree
• 2.5 oz Half and Half
• .5 teaspoon Allspice
• Dollop of Marshmallow

Preparation

1. Combine all ingredients except marshmallow into a shaker with ice.
2. Shake vigorously and strain into a glass.
3. Top with marshmallow and torch with kitchen torch (if available).

Additional Notes

Ada’s on the River

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Tequila

Pumpkin Patch Margarita

Ingredients

• 2 oz Tequila Blanco
• .75 oz Cointreau
• .75 oz Lime Juice
• 1 oz Pumpkin flavored syrup

Preparation

1. Combine all ingredients into a shaker with ice.
2. Shake vigorously and strain into a cinnamon chili sugar-rimmed glass with ice.
3. Garnish with a cinnamon stick.

Additional Notes

Lightkeepers (The Ritz-Carlton Key Biscayne, Miami)

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Pumpkin CakeForbici Modern Italian

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tsp baking soda (sifted to get rid of lumps)
• 2 tsp baking powder
• 2.5 tsp cinnamon
• 3 large eggs, room temp
• 1 cup oil (vegetable)
• 1 can (15 oz) pumpkin puree (or make your own) 1 – pinch of nutmeg

Preparation

1. Combine all dry ingredients. Combine all wet ingredients.
2. Add wet ingredients to dry and mix well.
3. Make sure all is incorporated and there is no visible lumps.
4. Pan spray or butter your baking pan.
5. Place on a preheated 350° oven.
6. Bake for 40 minutes.
7. Place on cooling rack , make sure cake is cool before adding frosting*.

Additional Notes

Forbici Modern Italian

*Cream Cheese Frosting

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Ingredients

• 1 package (8oz) Cream Cheese, room temp, cut into quarters
• 1 stick (8 Tbsp) unsalted butter butter, room temp
• 1 cup powdered sugar
• 2 tsp real vanilla extract
• 2 tsp real vanilla extract

Preparation

Bourbon Pecan Sauce

---

Ingredients

• 1 1⁄4 cup Pecans, toasted and finely chopped
• 1 cup Light Brown Sugar
• 1⁄2 cup Heavy Cream
• 1⁄2 cup Unsalted Butter
• 1⁄4 cup Light Corn Syrup
• 1⁄4 teaspoon Salt
• 1⁄4 teaspoon Cinnamon
• 1⁄4 teaspoon Baking Soda
• 4 tablespoons Four Roses Bourbon (Or whatever is desired)
• 1 teaspoon Vanilla Extract

Preparation

1. Put brown sugar, heavy cream, unsalted butter, salt, and cinnamon to a small sauce pot.
2. Bring to a boil, constantly stirring for 2 minutes, until mixture as thickened.
3. Remove pot from heat, whisk in baking soda (mixture will bubble up, be cautious).
4. Add bourbon, vanilla, and pecans, stir well.

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The post In the Limelight: Pumpkin appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska for an analytical look at NEAT serving tips for bartenders.

The simplest way to drink whiskey or any other spirit is neat. Neat = no water, no mixers, no ice, at room temperature. The false information surrounding this simple procedure is amazing. There are many barriers, each taken for granted, to serving and drinking spirits neat. As a bartender, you serve the way the customer likes it, but unless your customer is in the mood for education, you should probably not comment. That does not mean you shouldn’t understand the facts and science.

Science: Let’s start with basic science. Straight spirits are at least 40% ABV (alcohol by volume). That is a lot of ethanol to handle. Ethanol is a nose-numbing anesthetic, used in olden days to deaden the pain for minor surgeries; and it is not difficult to understand that ethanol blocks the signals from human sensory neurons, disabling them from detecting pain, and, in the case of the nose, disabling them from detecting aromas. Flavor has three basic components. Flavor = 90% smell + 5% mouthfeel + 5% taste. It stands to reason that blocking neuron receptors with ethanol leaves far fewer to detect aromas, particularly when most aroma molecules from neat spirits are ethanol. Ethanol compromises aroma, flavor.

Barrier 1 – Use a tulip glass: Even the most sophisticated spirits drinker, simply has it wrong on this point. The tiny rim tulip shapes actually collect ethanol and numb your nose quicker than large rim glasses. Most drinkers follow what everyone else told them, although there is no science to support the claims. Tulips are a derivative of the Spanish sherry copita, designed for 22% fortified wines. Putting 40% ABV (or even worse, cask strength) spirits in a glass designed for 22% creates a pungent, numbing, nose-bomb. Tiny rims are supported because non-thinkers believe they concentrate all aromas, so none escape detection. The truth is, they concentrate and accentuate anesthetic ethanol. What is worse? Snifters are an aid to quicker intoxication and hide more aromas than the tulips.

Solution: Use a wide mouth tumbler or NEAT glass specifically designed to remove ethanol and display the aromas.

Barrier 2 – Add a little water: The most controversial procedure regarding straight spirits, the “add water” thing came from those who drink from tulips. They choose tulips (because everyone else does) only to realize there is too much olfactory ethanol and, just as “experts” do, they add a little water, compounding the sin of interfering with aromas and flavor. Water raises surface tension, lowers evaporation of all aromas, including the sought-after character aromas (honey, oak, caramel, floral, nuttiness, and the rest). They say water “opened-up” the spirit because they perceive less ethanol, but conveniently forget it “closed down” other aromas. Eyedroppers and special pH source water are imaginations of the uninformed. Solution: Two reasons to add water; “I like it that way,” and palate burn.

Barrier 3 – Don’t swirl: Swirling powers evaporation. No swirl = no smell (except pungent ethanol). Solution: If swirling yields more unpleasant ethanol, change to an open-rim glass that freely diffuses ethanol.

Barrier 4 – Waft to acclimate your nose: Wafting or the famous “shake-hands” approach acclimates your nose to the pungency, but doesn’t change ethanol cancellation of olfactory neurons, which destroys smell-ability. Solution: it’s useless to acclimate unless there is severe pain.

Barrier 5 – Breathe through mouth and nose simultaneously: Open mouth breathing reduces airflow through the nasal cavity, exposing less aromas to olfactory sensors; olfactory is 90% of flavor. Smelling first is an important part of tasting and critical to maximum appreciation.

Solution: Close your mouth to breathe, use an open rim glass.

This textbook case reminds us of what happens when science fails to step in to (1) correct erroneous reasoning, (2) negate powerful media charlatans who have prurient interests or something to sell, and (3) deter those who need to build a flock of attentive followers. The absence of science spawns cultish behavior. The iconic fraternity badge of the whiskey drinker is the tulip glass, even though it gets in the way of truly enjoying the subtle flavors and hard work the distillers intended,

We care less about science with each generation and rely more on advice from uneducated pretty faces, personalities and power figures. Next time you attend a whiskey tasting using tulips, ask someone what aromas they detected in the spirit. The most common answer is “alcohol.” That’s why they came, and that’s what they got, few care once the presence of ethanol is validated. Ethanol effectively numbed noses, obscured aromas, destroyed flavor. Use common sense and science to make better decisions. Remove the barriers, tasting and nosing is more informative, and closer to the truth with the right glass. Education on the truth about drinking neat spirits begins behind the bar with carefully chosen glassware.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: NEAT Serving Tips for Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Imperfect Appletini by Renato Tonelli, 2023 World Class US Bartender of the Year.

World Class sponsored by Diageo is on mission to inspire people to drink better and create unforgettable experiences in the process. World Class has supported, trained, and inspired over 400,000 bartenders across the globe for the past thirteen years, while partnering them with the world’s finest spirits—the Diageo Reserve collection.

Vodka, White Wine

The Imperfect Appletini

by Renato Tonelli, 2023 World Class US Bartender of the Year

Ingredients

• 1 oz Ketel One Family-Made Vodka
• 1 oz Dry White Wine
• 1 oz Clarified Apple Juice
• 1/4 oz Local Honey Syrup (2:1)
• 3 Dashes Saline Solution (1:10)
• Wood Sorrel and Expressed Lemon (for garnish)

Preparation

1. Combine all ingredients into a mixing glass with ice.
2. Stir thoroughly.
3. Strain into chilled Martini glass.
4. Garnish with wood sorrel and expressed lemon.

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

The post The Imperfect Appletini appeared first on Chilled Magazine.

Source: Mixology News

In the limelight right now are pickles — and it couldn’t be more perfect timing as National Pickle Day is coming up on November 14th!

Savory cocktails are having a moment, especially those including pickles! Often used for picklebacks (a whiskey shot followed by a pickle juice chaser), the ingredient is no longer a niche one in the spirits industry, as it is taking the center stage on TikTok in various libations. Think pickle margaritas, pickle martinis, and wayyy more! Below are three cocktails using the salty brine, mix them up for yourself and you’ll find out why they’re in the spotlight!

Whiskey

Pickled Whiskey Sour

by Quinton Bennett

Ingredients

• 2 oz. Mythology Hell Bear American Whiskey
• 1 oz. Lemon Juice
• .5 oz. Thyme Syrup
• .25 oz. Bread and Butter Pickle Brine

Preparation

1. Salt rim of glass with salt, thyme, lemon pepper, crushed coriander, black pepper.
2. Combine all ingredients into a shaker tin and shake.
3. Pour into a rocks glass and garnish with two pickles.

Additional Notes

Courtesy of Mythology Distillery (Steamboat Springs, CO)

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Gin

Dirty Talk

Ingredients

• 1.5 oz. Four Pillars Olive Leaf Gin
• 1 oz. Malfy Limone Gin
• .66 oz. Cap Corse Blanc
• .66 oz. Dolin Blanc
• .66 oz. Barbadillo Fino Sherry
• .125 oz. Pickling Brine
• 2 dashes of Regan’s Orange Bitters

Preparation

1. Stir and strain into a child martini glass.
2. Garnish with pickled okra and pear onion.

Additional Notes

Courtesy of The Jones Assembly (Oklahoma City, OK)

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Gin

Bodega Pickle Martini

Ingredients

• Spray of Vermouth (1/4 fluid oz.)
• 2.5 fluid oz. Tanqueray Gin
• 3 drops Celery Bitters
• 2.5 fluid oz. Pickle Juice
• 3 Cornichon Pickles, for garnish

Preparation

1. Shake all ingredients (except for garnish) with ample ice until very cold.
2. Strain through a fine mesh strainer into your favorite martini glass and garnish with three cornichon pickles on a toothpick.

Additional Notes

Courtesy of Bodega (Charleston, SC)

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The post Our Limelight Ingredient Right Now is the Pickle! appeared first on Chilled Magazine.

Source: Mixology News

Día de Muertos, a beloved Mexican holiday traditionally observed on November 1 and 2, has transcended its cultural borders and garnered international attention.

As its popularity spreads, many people are looking to find meaningful ways to connect with and pay their respects to this holiday and their departed loved ones.

One profound and time-honored practice integral to Día de Muertos is the creation of an altar, known as an ofrenda, dedicated to those who have passed away. These ofrendas are a heartfelt tribute, adorned with cherished mementos that held special significance for the departed. Among these items, you’ll often find nods to the departed’s interests and passions, including sports memorabilia, preferred foods, beloved hobbies, and even their favorite beverages. In fact, it’s not unusual to spot a bottle of tequila or mezcal, or poured shot glasses, gracing the ofrenda as a symbol of remembrance and celebration.

Whether you’re hosting a gathering or commemorating a loved one, raising a glass during Día de Muertos bridges the realms of the living and the departed. It’s a poignant way to celebrate the vibrant spirits among us and in our memories. Discover 5 cocktails that help you perfectly honor the holiday.

Forgetmenot

Courtesy of Illegal Mezcal

Ingredients:

• 1 3/4 oz Ilegal Mezcal Joven
• 3/4 oz lime juice
• 3/4 oz watermelon juice
• 1/4 oz ginger syrup
• Splash of aquafaba
• Matcha salt (matcha powder + salt)

Preparation: Rim a rocks glass with matcha salt. Add remaining ingredients to the shaker and shake. Pour over ice.

Ghost Margarita

Courtesty of 1800 Tequila

Ingredients:

• 2 oz 1800 Cristalino
• 3/4 oz Baking Spice Syrup (Cinnamon, nutmeg, allspice)
• 1/2 oz Clarified Lime Juice
• Baking Spice Vapor (Cinnamon, nutmeg, allspice, hot water & dry ice)*

Preparation: Combine 1800 Cristalino, baking spice syrup, and clarified lime juice. Add ice and shake. Strain over fresh ice. Garnish with grated nutmeg & baking spice vapor.

*Baking Spice Vapor

In a glass or carafe next to the cocktail, have 2 sticks of Cinnamon, 5 allspice & 2 nutmeg steeping in warm water. Add 2 small pellets of dry ice into warm water. This will create a thick vapor erupting from the glass/carafe. Carefully pour just the vapor over the cocktail.

Ofrenda Cristalina

Courtesy of El Jimador

Ingredients:

• 1 3/4 oz of Jimador Cristalino Tequila (in a bottle of natural syrup, dissolve half a tablespoon of activated charcoal)
• 1 oz Essence of Iztepetl
• 1/2 oz Xoloitzcuintle Tears (natural pineapple juice)
• 1/2 oz Xochitonal Blood (lemon juice)

And for the final decoration, you can add lemon slices and fresh rosemary.

Pan de Muertos

Courtesy of Patrón

Ingredients:

• 1 1/2 oz Patron Reposado
• 1/2 oz Horchata
• 3/4 oz Lemon juice
• 1/2 oz Orange liqueur
• 3/4 oz Pineapple juice
• Caramelized orange wedge
• 3 pineapple leaves

Preparation: Add all ingredients to the shaker. Shake and strain. Serve in a jaibolero glass or skull cup with crushed ice.

Mezcal Widow’s Kiss

Courtesy of Yola Mezcal

Ingredients:

• 1 1/2 oz Yola
• 1/2 oz Benedictine
• 1/2 oz Yellow Chartreuse
• Dash Angostura bitters

Preparation: Pour all ingredients into glass, add ice and stir.

The post 5 Día de Los Muertos Cocktails to Try Today appeared first on Chilled Magazine.

Source: Mixology News

Fred Beebe, Partner and Beverage Director of Post Haste in Philadelphia, PA, has come a long way since owning a little on-campus eatery at Pitzer College called “The Shakedown Café” with his current business partner, Gabe Guerrero, and a group of friends.

Photos by Gab Bonhi

Beebe moved to Los Angeles after college and worked at an organic farm certification company while working at a juicer that was built as a cocktail bar for people who abstained from alcohol. Beebe remained there for about a year, then moved back to his hometown of NYC and landed a gig at Blue Hill Stone Barns and completed their Front of House and Restaurant Management program.

Beebe started slinging around NYC proper and ended up behind the bar at Momofuku Ssam Bar and was eventually promoted to the Head Bartender there. His last job in NYC was Head Bartender at Sunday In Brooklyn, where he began to experiment with the locally-sourced ideas that became the foundation of Post Haste.

When asked what new-to-the-game bartenders should know if they want to reach professional status, Beebe explained that there should be a focus on the classics. “I think newer bartenders should study the classic cocktails families and learn how they work, and how to modify them. These include the sour family (daisy, daiquiri, gimlet, etc.), the martini/spirit forward family (martini, Manhattan, alaska), the cobbler family (julep, smash, etc), and what I call the four-way family (Last Word, Paper Plane, etc.). Understanding what makes these cocktails so great, and how they work, increases your ability to be creative.

If you combine that expertise with an ability to read guests and interact with them in a way that keeps everyone having fun, then you’ve got the makings of a real pro.” A trick of the trade that Beebe believes a bartender should absolutely learn to level up their game is to stir and shake at the same time.

“Guests love the show, and it increases your speed and efficiency. Speaking of efficiency… learning to work clean will make your job so much easier and will make you both faster and more efficient.”

Some of Beebe’s top go-to spirits and ingredients currently include Seneca Drums Gin, Eda Rhyne Fernet, Dad’s Hat Pennsylvania Rye, ginger and honey syrup, burnt sugar agrodolce, and early-season strawberries from North Carolina.

Beebe says bartenders should “remember that bartending is one of the world’s oldest professions, and most great moments in history have had a bartender somehow involved. Many of the founding fathers distilled or brewed their own booze, and George Washington ran up a $17,000 bar tab two days before he signed the Constitution.” Having something for everyone and being interesting while not being off-putting is what Beebe believes is the key to a successful beverage program. “Oh and having bartenders who can explain it all and are as happy pouring shots as they are shakin’ and bakin.’”

Beebe is most proud of his Pearnicillan—a version of the Penicillin that he learned to make at Momofuku Ssam Bar. This was a challenge to recreate a classic cocktail which usually features all international ingredients and make it with all local ingredients instead.

Pearnicillan

Ingredients:

• 3/4 oz Liberty Pole Peated Bourbon
• 3/4 oz MLH Forefathers Single Malt Whiskey
• 1/2 oz Mac’s American Blended Whiskey
• 1 1/2 oz ginger & honey syrup
• 1 oz smoked pear juice
• 1 oz yuzu superjuice

The post The Secret to Taking Your Cocktails to the Next Level appeared first on Chilled Magazine.

Source: Mixology News

No Southern potluck is complete without a giant pan of banana pudding, the beloved dessert that inspired Jackson Morgan’s 15% ABV, 30 Proof Banana Pudding Cream Liqueur.

You’ll love the smooth, sweet ripe banana flavor with a note of vanilla, an homage to the fruit-and-cookie classic we all know and love. It is the first banana pudding cream liqueur to come from Tennessee, and they’ve made sure it packs a fruity, fresh punch with every sip.

Banana Pudding Cream is best sipped neat after a classic Southern meal, or blended into a fresh summer cocktail: think tropical treats, frozen sippers, and festive fruity cocktails that double as dessert. It’s the perfect flavor for a day on the lake with your nearest and dearest, or a little taste of home-cooked goodness. (Pro tip: mix it in your grandma’s banana pudding recipe – and thank us later!).

The post Jackson Morgan Releases Banana Pudding Cream Liqueur appeared first on Chilled Magazine.

Source: Mixology News