January 2024

Elijah Craig Bourbon is proud to return as the “Official Bourbon” of the AT&T Pebble Beach Pro-Am. One of the fastest growing spirits in the U.S., Elijah Craig has gained a loyal following for its award-winning family of Bourbons and American Whiskeys.

The AT&T Pebble Beach Pro-Am has been designated a PGA TOUR Signature Event in 2024. The result is a reimagined tournament and an unbeatable fan experience, with a central focus on the top players from the TOUR competing at Pebble Beach and Spyglass Hill.

As the Official Bourbon partner, Elijah Craig will activate on the Triangle Plaza in the heart of Pebble Beach Golf Links, one of two Monterey Peninsula golf courses making up the tournament grounds. At the Triangle’s “Elijah Craig Bourbon Speakeasy,” spectators can taste the distinctive warm spice & smooth flavor of Elijah Craig Small Batch, enjoy hand-crafted signature cocktails, and engage in photo opportunities after signing their name on an interactive signature wall.

Throughout the course at general concessions, fans can also find Elijah Craig featured in the Elijah Craig Signature Old Fashioned. Offsite, consumers in the area will find displays and engagement opportunities at retail and bar locations promoting Elijah Craig’s exclusive sponsorship. Elijah Craig will further support the partnership with an investment in digital advertising and across social media channels.

“Team Elijah Craig embodies the striver mindset of those endeavoring to achieve greatness and master their craft whether that is in the boardroom or the golf course,” said Max Stefka, Elijah Craig Group Product Director.

“Players participating in the AT&T Pebble Beach Pro-Am Tournament are the best in their field and we look forward to celebrating their greatness at this PGA TOUR Signature Event.”

With golf consumers twice as likely to drink Bourbon compared to the average consumer, the Elijah Craig Bourbon partnership with AT&T Pebble Beach Pro-Am offers a strong fit for the brand as it continues to cement its name in the world of golf through the 19th Hole Campaign. The campaign extends the fan experience beyond the course including premium media placements in golf publications, digital and social media, consumer contests, and in-store displays rounding out the 360-degree program. The brand also is proud to be named Official Bourbon of the PGA of America, PGA Championship, Women’s KPMG PGA Championship, and the Ryder Cup as well as “The Official Bourbon” of PGA TOUR Pro Golfer Max Homa and Sports Broadcaster Amanda Balionis Renner.

Monterey Peninsula Foundation CEO and Tournament Director, Steve John, added “We’re thrilled Elijah Craig is returning to the AT&T Pebble Beach Pro-Am. Fans and spectators will once again be able to enjoy watching the best names in golf with the best name in Bourbon. We’re grateful for the Elijah Craig partnership and will cheers to another successful year together this week at venues throughout the course.”

About Elijah Craig Bourbon

Elijah Craig Bourbon bears the name of the Reverend Elijah Craig, known as “The Father of Bourbon,” who established his distillery in 1789 on the banks of Elkhorn Creek in modern-day Georgetown, Kentucky. He is credited with being the first distiller to age his wares in charred oak barrels. The clear, unaged corn whiskey became transformed into a bold amber liquid with a distinctively smooth flavor that makes Bourbon what it is today. Today, Elijah Craig’s community impact continues through Elijah Craig Old Fashioned Week, providing total donations of more than $400,000 to date to organizations supporting the hospitality industry.

Produced by Heaven Hill Distillery, the nation’s largest independent, family-owned and operated distillery and the world’s second-largest holder of Kentucky Bourbon, the Elijah Craig lineup includes: Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey, Elijah Craig Straight Rye Whiskey, Elijah Craig Toasted Barrel Kentucky Straight Bourbon Whiskey, Elijah Craig Barrel Proof Kentucky Straight Bourbon Whiskey, and Elijah Craig 18-Year-Old Single Barrel Kentucky Straight Bourbon Whiskey.

Elijah Craig’s accolades have included Whisky Advocate’s Whisky of the Year, Best Small Batch Bourbon and Double Gold at the San Francisco World Spirits Competition, and Excellent Highly Recommended honors at the Ultimate Spirits Challenge. For more information, please visit www.elijahcraig.com. Heaven Hill reminds you to “Think Wisely. Drink Wisely.”

The post Elijah Craig Returns as ‘Official Bourbon’ of 2023 AT&T Pebble Beach Pro-Am appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re celebrating with your Valentine or your Galentines’ this holiday, we’ve got the perfect cocktail for you!

From Broken Shed Vodka are 3 fun and flirty sips that are sure to elevate your Valentine’s Day celebration.

Check them out!

Embrace your inner hopeless romantic with this vodka drink that looks as delicious as it tastes. The strawberries and elderflower combine to create the perfect Valentine’s Day cocktail for a romantic evening.

Photo by Broken Shed Vodka

Liqueur, Vodka

Young Hearts

Ingredients

• 1 Strawberry
• 1.5 oz. Broken Shed Vodka
• 0.75 oz. Elderflower Liqueur
• 0.75 oz. Fresh Lemon Juice
• 0.5 oz. Simple Syrup
• 1 dash Orange Bitters
• 1 Egg White

Preparation

1. In a shaker, muddle the strawberry.
2. Add the remaining ingredients, dry shake, then shake again with ice.
3. Double strain into a coupe.
4. Top with a freeze-dried strawberry.

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Carrie Bradshaw would most definitely approve of this fun, vibrant cocktail. This classic drink has a timeless allure that adds sophistication to your celebration of love. You can also pre-make your Broken Cosmos using the freezer door recipe below resulting in perfectly chilled and ready-to-serve cocktails for any Galentine’s celebration!

Photo by Broken Shed Vodka

Liqueur, Vodka

Broken Cosmo

Ingredients

• 1.5 oz. Broken Shed Vodka
• 0.75 oz. Orange Liqueur
• 0.5 oz. Fresh Lime Juice
• 0.5 oz. Unsweetened Cranberry Juice
• 0.5 oz. Simple Syrup
• 1 Lemon Twist

Preparation

1. Add ingredients into a shaker with ice.
2. Shake and double strain into a chilled coupe.
3. Garnish with a lime twist.

Broken Cosmo (Freezer Bar Version)

---

Ingredients

• 12 oz. Broken Shed Vodka
• 6 oz. Sweetened Cranberry Juice
• 6 oz. Orange Liqueur
• 2 oz. Fresh Lime Juice

Preparation

1. To a 750 ml glass bottle that will fit comfortably in your freezer, add ingredients.
2. Seal the bottle, turn it a few times to incorporate the ingredients, and store in your freezer for at least 3 hours before serving.
3. Serve in a chilled martini glass, garnish with a twist of lime.

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Whether love is on the horizon or not, the Broken & Bitter’s sweet & sour notes make it the perfect cocktail this Valentine’s Day. Enjoy it solo or with friends for an effortless escape from the upcoming holiday.

Photo by Broken Shed Vodka

Vodka

Broken & Bitter

Ingredients

• 1.5 oz. Broken Shed Vodka
• 0.5 oz. Red Italian Bitter Liqueur (we used Campari)
• 0.5 oz. Fresh Lime Juice
• 1 oz. Grapefruit Juice
• 0.5 oz. Simple Syrup

Preparation

1. Shake everything over ice, then double strain into a double rocks glass over 1 large ice cube.
2. Garnish with a grapefruit half wheel.

Additional Notes

Check out a video demonstration here!

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About Broken Shed Vodka

New Zealand’s award-winning premium vodka is made with only three ingredients, two of them being water. Ancient, mineral rich water from New Zealand’s South Island and filtered spring water from the mountains of the North Island are met with sustainably sourced whey to create a crisp, clean vodka with a smooth and warm finish. Because Broken Shed uses whey – a naturally occurring, sustainable byproduct – versus diverting resources into growing grains, Broken Shed Vodka could be the most environmentally-conscious vodka yet. Broken Shed Vodka has a SRP of $24.99.

The post 3 Must Mix Valentine’s Day Cocktails from Broken Shed Vodka! appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky Distillery and Yee-Haw Brewing Co. are once again teaming up with the Second Harvest Food Bank of Middle Tennessee for the charity’s annual ‘Spread the Love’ campaign.

Through the month of February, a portion of proceeds from Ole Smoky Peanut Butter Whiskey and Yee-Haw Peanut Butter Stout will be donated to Second Harvest.

Second Harvest’s mission is to provide food to people facing hunger and work to advance hunger solutions in Middle Tennessee. The charity’s ‘Spread the Love’ campaign aims to help raise awareness, encouraging people to donate jars of peanut butter and purchase products from participating partners.

“The Ole Smoky team is honored to extend our partnership with Second Harvest Food Bank and to continue giving back to our local communities of Tennessee,” said Robert Hall, CEO, Ole Smoky Distillery.

“We encourage our fans to support the Second Harvest mission by purchasing these two delicious peanut butter products and helping those in our area struggling with hunger.”

“For the month of February, Second Harvest asks our local partners to help us ‘spread the love’ by donating jars of peanut butter for those in need,” said Valerie Reta, Manager of Community Partnerships at Second Harvest Food Bank of Middle Tennessee.

“Donations from partners like Ole Smoky and Yee-Haw Brewing are fundamental to our fight against hunger, so we thank them for continuing to do their part to help our community thrive.”

Ole Smoky’s Peanut Butter Whiskey and Yee-Haw Brewing’s Peanut Butter Stout can be purchased at 6th & Peabody, the 30,000 square-foot entertainment complex at 423 6th Avenue. Yee-Haw’s Peanut Butter Stout showcases chocolate malt, natural cacao, and peanut butter. A heavy, yet approachable flavor profile perfect for winter days and chilly evenings. Ole Smoky’s Peanut Butter Whiskey can be enjoyed neat, on the rocks, or in delicious recipes like PB&J Shot, Peanut Butter Cup Night Cap, and Spiked Chocolate Milk. Recipes can be found online here.

About Ole Smoky® Distillery LLC

Ole Smoky is the leading distiller of premium moonshine in the world, the leading craft distiller in the U.S. and the first federally licensed distillery in the history of East Tennessee. Founded in 2010, Ole Smoky’s roots are traced to the Smoky Mountains’ earliest settlers, families who produced moonshine with enduring pride and Appalachian spirit. Ole Smoky has been recognized on the Inc. 5000 List of the fastest growing private companies in America for four consecutive years – 2020, 2021, 2022 and 2023, as well as receiving the 2022 Shanken Communications’ Impact Hot Brand Award, the 2023 Growth Brand Awards from Beverage Information Group, and the 2023 PR%F the Magazine Distillery of the Year award.

Today, Ole Smoky’s 25 creative moonshine flavors and 17 inventive whiskey flavors can be found in all 50 states, 20 countries and at the company’s four famed distilleries in Tennessee: The Holler and The Barrelhouse in Gatlinburg, The Barn in Pigeon Forge, and 6th & Peabody in Nashville. For more information, please visit olesmoky.com and follow Ole Smoky on social media @olesmoky.

About Yee-Haw Brewing

Founded in 2015, Yee-Haw Brewing Co. started in a historic railroad depot built in the late 1800’s in Johnson City, TN. Quickly growing from a start up to one of the fastest developing craft breweries in the southeast, Yee-Haw Brewing currently has taprooms in Johnson City, TN, Pigeon Forge, TN, Gatlinburg, TN, Nashville, TN (a campus shared with Ole Smoky Moonshine), Greenville, SC and Knoxville, TN.

Yee-Haw is an award-winning brewery with several beer championship awards at the state and national level. Built on a strong foundation of core beers and rotating seasonal beers, each location has experienced brewers on-site that develop specialty craft beers reflecting their local markets.

Yee-Haw Brewing is about more than beer, it’s about creating an environment for good times with good people. Yee-Haw’s focus is to create a space where communities have a place to gather and create memories with family and friends, old and new.

About Second Harvest Food Bank of Middle Tennessee

For more than 40 years, Second Harvest Food Bank of Middle Tennessee has followed its mission to provide food to people facing hunger and work to advance hunger solutions.  As a 501(c)(3) nonprofit, Second Harvest distributes food and other products to approximately 450 nonprofit partner agencies in 46 counties in Middle and West Tennessee. Our partners include food pantries, soup kitchens, shelters, childcare facilities, senior centers, group homes, and youth enrichment programs. For more information about Second Harvest Food Bank of Middle Tennessee, its mission and programs, please visit secondharvestmidtn.org.

The post Ole Smoky and Yee-Haw Brewing Co. Continue Their Partnership with Second Harvest Food Bank appeared first on Chilled Magazine.

Source: Mixology News

Vincenzo’s in downtown Louisville is known among locals as a fine-dining establishment for celebrations and special occasions—and one group of ELEVATE attendees commemorated the end of the annual event by enjoying their final meal at the Italian eatery.

Over a steak and fish dinner, the bartenders enjoyed various cocktails crafted with Knappogue Castle single-malt Irish whiskey. The welcome cocktail of the night was inspired by Kerry apple cake, otherwise known as Irish apple cake. Dubbed a kerry kiss spritz, the drink was a blend of apple juice, Knappogue Castle whiskey, amaretto, fresh cinnamon, nutmeg, ginger beer, and Frangelico.

The second cocktail was a twist on a London fog latte, which is typically made with Earl Grey tea and bergamot lavender. The ELEVATE dinner version boasted Knappogue Castle whiskey, Earl Grey tea, bergamot liqueur, and lavender simple syrup. And to pair with dessert, guests were served a chai’rish coffee. The riff on classic Irish coffee featured chai tea, Bailey’s, amaretto, Knappogue Castle whiskey, and coffee.

Bartenders were also treated to a straight tasting of Knappogue Castle Irish whiskey. “Knappogue in Gaelic means ‘hill of the kiss,’” explained Tara Gillum, who owns Steiner’s Speakeasy in Chillicothe, OH.

“It was a passion project that basically evolved into this brand.”

Named after the actual castle in Ireland in which it sits, Knappogue Castle’s products are made with pure Irish spring water and malted barley. The company currently has 12-, 14-, and 16-year-old expressions available, and ELEVATE attendees sampled all three.

The 12-year-old is the brand’s signature, and is made exclusively from malted barley; the 14-year-old is a combination of single malts aged in bourbon barrels and Oloroso sherry casks; and the 16-year-old is aged for a minimum of 14 years in bourbon barrels, then finished in Oloroso sherry casks to complete its 16-year aging process.

The post We’re Recapping Chilled 100 ELEVATE: Dinner Hosted by Knappogue Castle Whiskey appeared first on Chilled Magazine.

Source: Mixology News

The Pantone Color of the Year is something that influences not only fashion and art, but graphic and multimedia design, advertising, marketing and much of the consumer world.

The beverage industry is no stranger to this influence as we’ve seen in year’s past. Last year, Pantone’s Viva Magenta was named 2023’s Color of the Year and we wrote about how this inspired many bartenders to welcome the inclusion of pomegranate and/or hibiscus in cocktails, to honor Viva Magenta’s bright, ruby velvet color. The 2024 Color of the Year was just recently announced: Peach Fuzz. A light, delicate shade that sits between pink and orange. Peach Fuzz marks the 25th anniversary of Pantone’s Color of the Year program. According to Pantone, this soft, heartfelt hue expresses the desire to nurture kindness, compassion, and connection—all while fostering a deep coziness as we seek a peaceful future.

Bars and restaurants from all over the country have crafted cocktail recipes that honor the color and utilize a variety of ingredients to give your drink that beautiful Peach Fuzz tint. We’ve rounded up the four best Peach Fuzz cocktails for your drinking pleasure. Continue reading down below for the origin of each cocktail followed by their recipes, so you can try these delicious drinks yourself!

Rusty Pelican’s El Mariachi cocktail is a strong yet refreshing mezcal-based cocktail. Poured tableside from a porthole infuser, the fruit inside makes the drink resemble a kaleidoscope or stained glass while infusing it with flavor and vibrancy.

Photo by Rusty Pelican Miami

Mezcal

El Mariachi

by Rusty Pelican Miami

Ingredients

• 2 oz. Ilegal Mezcal
• 1 oz. Grapefruit Juice
• 0.5 oz. Lime juice
• 0.5 oz. Simple syrup
• 0.25 oz. Triple sec
• Pinch of Salt
• Diffuser: Rosemary, Blackberries, Raspberries, Lemon

Preparation

1. Place all ingredients in a porthole diffuser, pour about 3oz into a double rocks glass and leave the vessel on the table for the second pour.
2. Garnish with a large ice cube and pinned rosemary.

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Miami is known for its Latin heritage and culture, one of the key ingredients you’ll see everywhere is guava. The Guavarita is the perfect cocktail that represents the Latin community; it’s like sipping a little piece of Miami and what we know best. Guests can enjoy The Key Club’s signature cocktail, the Guavarita, the perfect shade of Peach Fuzz.

Photo by The Key Club

Tequila

Guavarita

by The Key Club

Ingredients

• 2 oz. Flecha Azul Blanco Tequila
• 1 oz. Fresh Lime Juice
• 1 oz. Jah Mama Agave
• 1 oz. Strawberry Guava Puree

Preparation

1. Add ingredients into a shaker with ice. Shake vigorously for 10-15 seconds.
2. Rim half of a rocks glass with Guava Salt (tajin also works).
3. Double strain into a rocks glass and top off with ice.
4. Garnish with a dehydrated guava slice.

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The Rocco Mango is a balanced, fruity cocktail with a spicy mango kick.

Photo by Rocco’s Tacos and Tequila Bar

Tequila

Rocco Mango

by Rocco’s Tacos and Tequila Bar

Ingredients

• 2 oz. Ghost Pepper Tequila
• 1 oz. Real Mango Syrup
• 1 oz. Rocco’s house sour mix

Preparation

1. Serve in a highball glass with a Tajin rim, a dehydrated lime and an Arbol chili pepper for garnish.

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A highly coveted European-inspired hotspot, Joia Beach is a premier culinary, entertainment, and relaxation destination, offering the ultimate venue for both leisure and indulgence. At Joia Beach guests can enjoy a delicious peach-colored Froze Sundreams.

Made with Smirnoff Pink Lemonade, Whispering Angel Rose, peach and strawberry infusion, and topped with a rose popsicle, this popular batched cocktail is the ultimate refreshment perfect to curb Miami’s heat.

Photo by Joia Beach

Vodka

Froze Sundreams

by Joia Beach

Ingredients

• 1 oz. Smirnoff Pink Lemonade
• 2 oz. Whispering Angel Rosé Wine
• 2 oz Frosé Mix (peach and strawberry mix)

Preparation

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Avra’s zero-proof cocktail, Gaia’s Garden, is the perfect peach fuzz tone and is made with lychee juice, lime juice, coconut syrup, rose water, and fresh lychee and strawberry smash.

Photo by Avra Estiatorio, Miami

Non-Alcoholic

Gaia’s Garden

by Avra Estiatorio, Miami

Ingredients

• 1.5 oz. Lychee Juice
• 0.75 oz. Fresh Lime Juice
• 0.5 oz. Coco Syrup
• 1 oz. Water
• 2 dashes Rose Water
• 2 drops Saline
• 2 oz. Fresh Strawberry and Lychee smash

Preparation

1. Shake and strain ingredients over crushed ice.

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The post 5 Cocktails That Celebrate Pantone’s Color of the Year: Peach Fuzz! appeared first on Chilled Magazine.

Source: Mixology News

A group of our Chilled 100 bartenders were treated to an elevated dinner experience at beautiful Vincenzo’s Restaurant in Louisville, Ky.

The event was sponsored by Traverse City Whiskey Co. and led by co-owner Jared Lapp.

As well as being able to taste a selection of whiskeys, we enjoyed a flight of cocktails featuring some of Traverse City Whiskey Co. spirits, created by mixologist Crystal Jahn and crafted to pair with each of our courses throughout the evening.

Vincenzo’s Restaurant is a perfect blend of casual elegance and charm. The atmosphere has an air of sophistication to it, balanced perfectly with the feeling of being surrounded by friends, old and new alike. Connie Bailey, Director Of Events for Vincenzo’s was truly wonderful from start to finish. Professional, and personable, she made us all feel welcome the moment we arrived.

Our reception began with a welcome cocktail called Whiskey Lemon Spritz – made with TCWC North Coast Rye – and it was an absolute hit! The perfect way to kick off the night – light, citrusy, and refreshing!

The drink pairing with our first course was a Black Cherry Lemon Smash featuring the small batch, hand crafted American Cherry Edition whiskey, and Traverse City’s own premium cocktail cherries (which are stunningly delicious – both in cocktails and just to eat on their own!)

For our next drink, we were treated to the Figsky Ginger – again featuring the North Coast Rye, along with fig and honey jam, Drambuie, a dash of ground cinnamon and topped with ginger beer. This drink was unique, full of flavor, and hit all the right notes. It may have been my favorite of the night!

To round out our evening, we finished with a Golden Revolver. Kahlua coffee liqueur, TCWC Cherry whiskey, Grand Marnier and Amaretto combined to make the perfect ending to a perfect evening.

A night filled with fun and laughter, amazing food, exceptional service, delicious drinks and wonderful whiskey – we could not have asked for a better way to wrap up our first day at Chilled 100 Elevate.

Thank you again to Vincenzo’s restaurant and their amazing staff, Jared and Traverse City Whiskey Co. for treating us and sharing your incredible selection of spirits, Crystal for the craft cocktails, and Chilled Magazine for such a fantastic event! Definitely a night to remember!!!

The post We’re Recapping Chilled 100 ELEVATE 2023: Vincenzo’s Dinner with Traverse City Whiskey Co. appeared first on Chilled Magazine.

Source: Mixology News

With transportation on party limousine/bus, we knew we were in for a memorable experience when we headed to Le Moo Restaurant in the Highlands Neighborhood of Louisville.

Once there, the door was held for us as we were directed to a special room reminiscent of a European wine cellar.

We were seated and were served our first cocktail, Paper Plane, made with Courvoisier or Basil Hayden Bourbon, Aperol, Amara Nomino, and lemon juice. While enjoying it, our hosts for the evening, Zahra Bates, representing Courvoisier, and Beth Rose Burrows, Senior American Whiskey Ambassador for James B. Beam Distilling Co., introduced themselves.

Presenters paired their spirits collaboratively since Courvoisier is an award-winning cognac, and Basil Hayden is produced in small-quality batches.

Owner of Le Moo Greeted Us

Kevin Grangier, an award-winning marketing and communications professional and owner of Le Moo, welcomed us to the Fine+Steak+House for the evening. His pride overflowed as he talked about Sunday and Monday nights. He invites non-profits to host the evening, and 10 percent of the profits go to the organizations.

Special evenings at Le Moo may include a Tableside Chef Presentation, Dinner with 18 oz of Tenderloin Flights, plus their famous Brunch with French Press Coffee. With many rooms, the restaurant is a great place to reserve meetings and special events space.

Dinner Menu

Oh my, from start to finish, every dish hits its mark.

• Hors D’oeuvres – Bruschetta

• Salad—Mixed Greens, tomatoes, red onions, cucumber, cedar, croutons, and house vinaigrette.

• Entrée—4 choices. My 8 oz Prime Filet with whipped potatoes and sauteed asparagus was perfect.

• Dessert—Pecan Pie Layered Cheesecake-Vanilla Cheesecake with Nila wafer-pecan pie layered crust salted bourbon caramel, whipped cream.

A Little History of Courvoisier

Since its founding in 1828 by the charismatic Félix Courvoisier, embracing the spirit of Joie De Vivre and celebrating joy every day has defined Maison Courvoisier. He created a Cognac House that was refreshingly different, warm & welcoming to all. Félix grew up in Paris at an inspiring and sociable time, during the blossoming of the Belle Époque and the age of the gastronomes, when food and drink were for pleasure, not just survival.

Courvoisier is also known for its outstanding packaging. Presented to attendees at the dinner was a box and bottle of VSOP with the designer label by British-Nigerian artist Yinka Ilori. This is a unique gift. Only 1,000 of these are in this special edition, and 24 were given out at the Chilled100 Elevate Dinner.

A Little History of Basil Hayden

Basil Hayden was created by 6th Generation Master Distiller Booker Noe in 1992 as part of the Small Batch American Whiskey Collection. Basil Hayden is a high Rye Bourbon Mash bill that utilizes a yeast strain used in the rest of the Small Batch Collection.

Basil Hayden has a charred oak flavor that is complimented with sweet brown sugar, a touch of black pepper, and dried fruit. It is a light and bright Aperitif for cocktails such as a classic cocktail –Manhattan.

An Overview of the Evening

The two women presented with humor and were excellent together. Their understanding and pride in their brands were undeniable. We learned about their brands through their decision to pair bourbon and cognac with each presentation and the area where these spirits are produced.

One would think Kentucky and France’s spirits don’t have much in common. However, this presentation helped us understand that traditional ways of distilling and producing fine bourbon exist in the United States with the Basil Hayden Brand.

One can count on Courvoisier for your cognac, for it has repeatedly proven that its quality is not only in demand but also appreciated for its outstanding product.

It was an outstanding evening, and this writer feels honored she experienced tasting and learning about the Basil Hayden and Courvoisier brands.

The post We’re Recapping Chilled 100 ELEVATE: Dinner at Le Moo Hosted by Courvoisier appeared first on Chilled Magazine.

Source: Mixology News

ELEVATE bartenders spent a morning at Bardstown Bourbon Company in Bardstown, KY, the bourbon capital of the world.

The company was founded in 2014, and today, its state-of-the-art facility sits on a 100-acre property and produces more than 50 different mashbills. It is the first Napa Valley-style destination on the Kentucky Bourbon Trail, combining distilling, culinary, and beverage for a modern bourbon experience.

Certified bourbon stewards guided ELEVATE attendees across the sprawling property to showcase how the company creates, ages, develops, and finishes their products in the country’s most technologically advanced distillery. The tour ended in the newly constructed rickhouse tasting room, where the bartenders were treated to a bourbon sample straight from the barrel.

After the tour, bartenders headed inside to taste various pours of Hirsch selected whiskeys. Hirsch, explained head distiller Kevin Aslan, was founded by A. H. Hirsch in 1974. “We’ve been working with Bardstown Bourbon Company since about 2017,” he said. “We’re so glad we partnered with them to make our Kentucky bourbon.”

Hirsch currently offers five types of whiskey, all of which feature revamped packaging that features notches on both sides and a sextant on the label. “We wanted the bottle to reflect travel,” Aslan said. “It’s supposed to be the shape of the flask, and on the bottom it says, ‘no stone left unturned.’”

The whiskey names are on theme as well. The Horizon is a 92-proof, high-rye, straight bourbon that boasts a classic bourbon profile with sweet cornbread and vanilla on the nose. There is also The Bivouac, which refers to a temporary camp without a tent or cover. The 100-proof, high-malted barley straight bourbon is a blend of two mashbills. The finished product features an aroma of barley, cinnamon, cherry and vanilla; and a maple pecan, peanut-forward flavor with light notes of citrus, stone fruit, and honey.

The post We’re Recapping ELEVATE 2023: Bardstown Bourbon Distillery Tour & Hirsch Tasting appeared first on Chilled Magazine.

Source: Mixology News

Exhibiting the traditional Mardi Gras colors of green, purple, and gold, this cocktail is the perfect companion for this year’s festivities!

The Boozy Muse, created by Bar Director Stephen Burgess, can be enjoyed inside Justine’s or, even better, taken to the streets of New Orleans to join the celebration. The Boozy Muse will be featured on the restaurant’s menu through Fat Tuesday (February 13).

Photo by Randy Schmidt

Absinthe, Gin, Liqueur, Vermouth

Boozy Muse

Ingredients

• 1 oz. Citadelle Gin
• 0.25 oz. Chareau Aloe Liqueur
• .25 oz. Dry Vermouth
• 1 bar spoon Kubler Absinthe
• 4-5 Basil Leaves
• 3-4 oz Dry Sparkling Wine (charmat method)
• 0.5 oz. Lime Juice
• 0.5 oz. Simple Syrup

Preparation

1. Using a bar spoon, gently muddle basil with simple syrup in a shaker tin.
2. Add the remaining ingredients, minus sparkling wine, with ice.
3. Shake hard for 5-7 seconds.
4. Strain the contents into a collins glass (12-14 oz) over fresh ice.
5. Top with sparkling wine, garnish with basil and lime.

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The post Boozy Muse appeared first on Chilled Magazine.

Source: Mixology News

Our judging panel comprised of working bartenders, bar managers, bar owners, bar consultants and, more importantly, top influential Chilled 100 members with on-premise buying power, who are ready to judge, rate, and award your spirit’s brand.

Our 3rd annual 2024 Chilled 100 Spirits Awards EARLY BIRD rates are still available until January 31, 2024. Enter now and save!

Our Chilled 100 Spirits Awards Judges are some of the most recognized bartenders in the industry, who are highly awarded and certified, working in today’s hottest bars, restaurants, hotels, clubs, etc.

Enter you brand today to get liquid to lips of these highly influential bartenders! Enter now and save!

The 2024 Chilled 100 Spirits Awards Judges are:

Lance Bowman

Chicago, Illinois

Expertise:

Agave spirits, whiskey, rum, amari, CRT certified in tequila, curated backbar of over 100 agave spirits. Winner of several prestigious competitions.

Ramona Jackson

Atlanta, Georgia

Expertise:

Whiskey. Stave & Thief certified. Owner and operator The Bourbon Bohemian Spirits Edutainment Experience Company.

John Prepolec

Detroit, Michigan

Expertise:

Bourbon, Japanese whiskey, and tequila. Certified Bourbon Steward, BarSmarts, CRT Certified in Tequila, Level 3 WSET sommelier.

Cesar Perez

Chicago, Illinois

Expertise:

Mexican and agave distillates. Awarded “Bartender of the Year” and countless national finalist placements in prestigious industry competitions. Comes from a family of agaveros from Tepa Jalisco.

Elizabeth Lang

Pittsburgh, Pennsylvania

Expertise:

Rum. Rum collector, WSET Spirits 3, Chapter Board member for Pittsburgh USBG.

De’Qustay Johnson

Expertise:

Whiskey, Vodka, Tequila, Rum, Wine. Veteran bartender with over a decade of experience, licensed bartender, proprietor of De’QustayJ Cocktails.

Jeremy Barrett

Chicago, Illinois

Expertise: Amari and Whiskey. Bar Owner, Beverage Director of vintage and modern Amaro bar, Billy Sunday.

Elena Johnson

Washington D.C. / Baltimore

Expertise:

Scotch, Bourbon, Rye, and whisk(e)y. President of Nourrie Cuisine, a boutique catering and hospitality consulting company and Secretary of the Baltimore USBG.

William Santiago

Orlando, Florida

Expertise:

Tequila, Mezcal, Rum, Gin. CRT certified as well as WSET Level 2 certified in both Wine and Spirits, cocktail educator, and spirit enthusiast.

Garvey Alexander

New York City, New York

Expertise:

Vodka and Bourbon. Host of Liquid Legacy podcast. Beverage curator for NBC’s Today Show, nationally recognized mixologist, author of the acclaimed cocktail recipe book “Brunch God,” founder of Brunch God NY and operates venues in New York City.

Joan Villanueva

San Antonio, Texas

Long time bartender/curator of spirits. Basically, a witch doctor.

Expertise:

Rhum/Rum. Certified Sommelier, Certified Sherry Wine Specialist, Cicerone Beer Server, Tequila T-Award CRT, Certified Mezcal specialist, Canadian Whiskey Certificate, BarSmarts Advanced.

Terence Allen

New York City, New York

Expertise:

Bourbon and Rum. T.I.P.S. certified, BarSmarts certified, national tasting classes and always looking for the next educational opportunity.

Maritza Rocha Alvarez

San Francisco, California

Experitse:

Rum/Rhum and Gin, American Distilling Institute Steward for gin and rum/rhum categories.  Spirit specialist for ADI and NOSC spirit competitions.

Sarah Karl

St. Augustine, Florida

Expertise:

Gin, whiskey, tequila, Amari, Certified Bourbon Steward, Certificate in Canadian Whiskey, BarSmarts Certified, Placed in the Gentleman Jack Regional Whiskey Sour Competition 2022

Abigail Gullo

New Orleans, Louisiana

Expertise:

Brandy, whiskey, sherry. Sherry certification. Named Bartender of the Year many times, concocted libations for the Today Show and The Late Show with Stephen Colbert. Co-hosts the cocktail focused Podcast, Drink & Learn and Live in New Orleans, Louisiana.

The post Announcing the 2024 Chilled 100 Spirits Awards Judges—Don’t Miss Out on Early Bird Rates—Enter Now! appeared first on Chilled Magazine.

Source: Mixology News