Monthly Archives

January 2024

Industry Trends You Won’t Want to Miss in 2024 According to Experts

By | Mixology News

We have been reporting expert predictions from bartenders, bar owners, brand ambassadors, executives and the like all month with a simple goal—To find out what spirits we’ll be pouring in 2024.

One obvious trend has emerged which shapes what we’ll be drinking in the years to come—the popularity of authenticity. This real interest in knowledge and expertise is sought out by everyone nowadays—it’s knowing what we’re drinking, where it came from, and learning all about a brand’s story from an expert bartender who will deliver to us this coveted information from across the bar while handing us a well-crafted cocktail.

From bartenders educating drinkers about their fav spirits to mixologists turned social media influencers to reality shows like Drink Masters, The Ultimate Mixologist and Mixology Masters there is a thirst for knowledge unmistakable in the industry today.

Here’s 5 Ways to Stay on Top of Industry Trends:

Chilled 100 Spirits Awards

For brands searching for expert bartender-backing of their products, look no further than the Chilled 100 Spirits Awards. Judged solely by working bartenders who are at the top of their game, The Chilled 100 Spirits Awards gets liquid to lips of the most influential bartenders in the hottest markets. Enter now to get EARLY BIRD PRICING DEALS. For more information on entering the Chilled 100 Spirits Awards contact Lennie Omalza lennie@chilledmagazine.com or Max Ferro max@chilledmagazine.com.

Chilled 100 Bartender Seal of Approval

This most coveted and prestigious mark of excellence is earned by spirit brands, each year, as chosen by our expert judges during the Chilled 100 Spirits Awards. Brands earning the Chilled 100 Bartender Seal of Approval proudly display their award in print ads, online and social media posts, shelf talkers, and other marketing materials, promoting a 100% backing from working bartenders as a must-have brand behind the bar.

Chilled 100 Spirits Awards Emblem of Excellence in Authenticity

For spirit brands hoping to show off their authentic side we offer opportunities for products to earn several Emblems of Excellence in coveted categories, including Artisanal Brand Emblems, Sustainable Brand Emblems, and Timeless Brand Emblems.

The Chilled 100

The Chilled 100 Bartender ambassador group is an elite culture comprised of passionate and talented working bartenders who are influencing industry trends across the country. Our Chilled 100 Bartenders are privy to educational industry experiences of all kinds, including exclusive brand competitions, launches, guided dinners, and tastings, samples, along with VIP access to industry events, Chilled 100 ELEVATE, and more. If you are a working bartender interested in joining The Chilled 100 Bartender Group, submit your application here. Or contact National Director of The Chilled 100, Wendy Hodges wendy@chilledmagazine.com.

Chilled 100 ELEVATE

Held in Louisville, Kentucky, in October, our 3rd Annual Chilled 100 ELEVATE is the ultimate bartender event designed to ELEVATE industry and educational experiences for bartenders, and create networking opportunities for sponsoring brands, through distillery tours, immersive dinners, specialized seminars and workshops, guided tastings, and much more. For more information about Chilled 100 ELEVATE click here. Or contact Jeff Greif Jeff@freeagentmedia.com

The post Industry Trends You Won’t Want to Miss in 2024 According to Experts appeared first on Chilled Magazine.

Source: Mixology News

We Ask Nikki McCutcheon, Beverage Director, What’s in a (Cocktail) Name?

By | Mixology News

Nikki McCutcheon, Senior Beverage Director of Silver Lining Lounge in New York City, began her journey in hospitality at a family-owned restaurant in upstate New York at the young age of 15.

She moved to NYC to pursue a college degree three years later and was hired as a hostess at TAO Uptown. McCutcheon realized that she was intrigued more by the world of hospitality than her studies. “Consequently, I switched colleges to pursue a bachelor’s degree in hospitality management from St. John’s University. From working as a Maître ‘D at the Dream Downtown during my sophomore year to managing and opening Bodega Negra, my immersion in the world of hospitality has been both dynamic and fulfilling.

At 24, experiencing a full-on quarter-life crisis, I shifted my focus to beverages, earning my Certified Sommelier certificate. Over the next four years, I mastered the art of inventory, bar management, cocktail development, and wine list curation. With a decade of experience in standalone hotels and restaurants, I transitioned to a corporate regional role overseeing the beverage programs in our East Coast venues, finding satisfaction in witnessing guests enjoy the creations we’ve built together.”

McCutcheon is now able to fulfill her passion for hospitality as the Senior Beverage Director at Silver Lining Lounge, a live music and piano lounge located on the Lower East Side of Manhattan. The lounge provides a lively atmosphere, with guests able to sing along to their favorite songs performed by local musicians. The beverage program at Silver Lining Lounge resonates with the senses and space. “Starting with the cocktail names, we crafted a narrative using cultural references on our menu, tying in the lyrical art and ambiance of the room. The cocktails themselves incorporate seasonal and local ingredients, combined with signature twists on classics, to entice both novice and curious drinkers. Finally, to bring it all together, our creative presentations appeal to both visual and aromatic senses, incorporating fresh flowers and dynamic glassware.”

Some of the go-to ingredients on the menu include vibrant flavors such as blueberry, violet, hibiscus, habanera, and red bell pepper. Although familiar, they are eye-catching and evoke the freshness and approachability coupled with the elegance of NYC’s cocktail culture. The music culture of NYC inspires the beverage program, as all the cocktail names reference music pop culture as well as underground subcultures, and the recipes are mainly variations on classics.

When asked to share advice with bartenders on how to create an exciting cocktail program, McCutcheon had this to say: “A successful cocktail program is not only about the drinks themselves but also the overall experience of your guests. The theme of your cocktail menu should complement the ambiance of your space, creating a cohesive drinking experience. In terms of menu development, remember that not everything is for everyone. It’s important to strike a balance between classic and contemporary offerings.

Incorporate well-known, comfortable classics that stand the test of time, as well as modern creations that showcase one’s creativity and pique the interest of adventurous drinkers.” McCutcheon suggests that bartenders know their audience, stay trendy and unique, and offer variety and quality if they want their beverage program to be successful.

The post We Ask Nikki McCutcheon, Beverage Director, What’s in a (Cocktail) Name? appeared first on Chilled Magazine.

Source: Mixology News

Whisky Around the World: French Whisky

By | Mixology News

We kick off our annual content series, Whisky Around the World with a peek at French Whisky with category expert Daniel Cooney of Heavenly Spirits.

French Whisky—It’s Getting Serious!

There is a new spirit of revolution brewing in France, but it has more to do with the making of great whisky than an uprising of a starving peasant class. France, the country known for consuming more whisky per-capita than any other, entered the high stakes game of producing it themselves only recently. That’s rather late, at least compared to their 700+ year history of distilling other spirits. Thirty years ago, you could count all the whisky producers in France on one finger. Today there are at least 120 French distillers at some stage of serious whisky production, each with their own story, and dreams of making the next great whisky to share with the world.

This rising tide of whisky production is evident all over the country. From the shores of Brittany in the North to the Burgundy hills in the East, and deep into the Charentes Cognac region in the southwest, the French Whisky revolution is gradually taking shape.

In May of this year, my partner and wife, Christine and I had the pleasure of visiting five of these newish distilleries along with our good friend, and whisky writer, Robin Robinson. Robin had just finished visiting five additional whisky distillers in the North of France. What we learned overall from these combined visits, is that the wide-spread movement to make French whisky is both incredibly impressive and historically significant. If the French have as much success with grain spirits as they have had with grape ones, the world is in for quite a treat in the not-too-distant future.

Full disclosure, Christine and I are owners of Heavenly Spirits Imports, which already represents three brands of French whisky, including the original “Oui dram” itself, Armorik Single Malt. Our quest to find out more about this ongoing development in the French spirits industry, was motivated by our genuine interest in both whisky and France. As experienced marketers of French whisky over the past 10 years in the whisky-saturated United States, we are accustomed to hearing the response,

“I didn’t even know the French made whisky…” whenever presenting our products at tasting events across the country…

The already-established whisky-producing countries of the world are well known, America, Scotland, Ireland, Canada, and more recently Japan, yes, but the next great whisky-producing country vying to be added to that list is yet to be determined. There seems to be some serious competition out there, and the leading contenders might surprise you: India, Australia, and you guessed it, France, seem to all be in the running. Each of these three countries have distilleries that have been quietly producing some of the best whiskies you might never have heard of, including some of the places we visited in France. While we did tour one distillery in Bordeaux (Moon Harbor), most of our time was spent in the region of Les Charentes, where we visited Fontagard, Spiritique, BASTILLE 1789, and Saint Palais.

While India and Australia certainly have very good creden5als of their own to make great whisky, I believe the French are stacked with a great number of outstanding reasons as well, most importantly, access to all the essen5al ingredients and all the other elements needed to make outstanding whisky. These include home-grown barley, pure spring water, oak forests for supplying the produc5on of aging barrels, a long and deep history of dis5lling savoir faire, and most importantly… a great passion for enjoying a good dram on a regular basis (the apéri5f hour).

During our quest to learn more about this sudden French interest in making whisky, the ques5on of “Why hadn’t anyone in France aJempted it sooner?” naturally needed to be raised. When posing this ques5on to the producers we interviewed, we received some interes5ng and revelatory responses. I credit Robin for geNng to the very heart of it. As a writer, teacher, and former actor, Robin Robinson is an intrepid interviewer with a depth of knowledge in the spirits industry. His astute line of ques5oning was invaluable in flushing out the true roots of this French whisky-making quagmire. The results of his inquiry when interviewing Edouard Daucourt (another one of our suppliers), led to details of the origin story behind BASTILLE 1789 whisky, which we had never really been exposed to before, and it made a load of sense.

Ultimately, the fact that a historically-Cognac producing family decided to make a commitment to produce whisky at that 5me seemed a brave and daring choice. The reasons we learned had a lot to do with a changing poli5cal and cultural 5de and challenging economic 5mes. It was also quite simply, a temp5ng way for a new genera5on of the family (with an Irish-born mother) to make their mark, in what felt like a crea5ve and meaningful way. I expect Mr. Robinson will eloquently expound on this part of the story in future wri5ng.
Building a new spirit category takes time.

As with all things related to their patrimony, the French do nothing by halves. More than one of these budding French whisky giants has referred to something called “a thirty-year plan.” Ten years into the projection for some of the early pioneers, it seems a realistic expectation of time to hone and perfect such a high-minded and ambitious endeavor. To their credit, they have already organized and formed two official geographic indications (IGP), one for Breton and another for Alsatian whiskies respectively. This will help to define and protect those unique styles of French whisky as they continue to develop. They have also formed a Fédération du Whisky de France. Founded in 2016, it is an organization formed to, in their own words “make whisky from France, the whisky par excellence.”

But the French whisky revolution goes beyond what happens in the mash tuns and aging warehouses. It symbolizes a revitalization of local agro-industry and culture. Armorik has worked with a local company to transform the abandoned local abattoir into a traditional tonnellerie or cooperage, for example. It is the only one in Brittany and they specialize in making barrels from Breton oak. French barley, long sourced by Scotch makers to make their whiskies, gains a new meaning when used in homegrown whiskies like BASTILLE 1789. Cognac distillers, who by law are only allowed to run their stills for Cognac production six months out of the year, are adapting to a new way of running their businesses and farms. All these changes represent a circular economy of “Made in France,” from grain to glass, that mimics a kind of hyper-local shift we have started to see around the world, even in the US.

The combination of these factors is what just might signify the imminent rise of French whisky’s reputation around the world. To which every whisky enthusiast can raise a glass and toast, “Vive la Revolution!”

The post Whisky Around the World: French Whisky appeared first on Chilled Magazine.

Source: Mixology News

Christine Cooney, French American Spirits Importer Gets Knighted

By | Mixology News

Christine Cooney, cofounder and CEO of Heavenly Spirits Imports, specializing in the sales and showcasing of French spirits in the United States, was made a knight of the Ordre du Mérite Agricole.

French native, Christine proudly received the green medal (known as Le Poireau/the leek) for its vibrant color. The prestigious accolade, bestowed by the Minister of Agriculture in Paris since 1883 honors exceptional contributions to agriculture, forestry, and gastronomy. Mustafa Soykurt, Consul General of France in Boston, had the honor of presenting this esteemed award during a ceremony at the city’s French Library.

The event took place amid a backdrop of celebration, as Christine and her husband and business partner, Daniel, hosted a full portfolio tasting to mark the 15th anniversary of their company.

In a heartfelt acceptance speech delivered in both French and English, Christine reflected on her journey with spirits, which began at the age of 7 under the guidance of her paternal grandfather, Amedee Foubert. Foubert, a farmer, and wine merchant in the Charente-Maritime department of southwest France, initiated her palate with brandy distilled from plums from his orchard. Despite her initial distaste her grandfather introduced her to another offering—an amber liquid he called Armagnac. To her surprise, she found it immensely appealing.

This early experience fostered a lasting connection to spirits for Christine. She and her husband undertook the restoration of her family’s 120-acre farm in France following the passing of her grandfather and father. Since 2008, she has distinguished herself as a leading importer of award-winning French spirits in the United States. There are 38 states where the company is currently selling its carefully curated catalog of Armagnac, Calvados, Cognac, absinthe, gin, rum, vodka, whisky, vermouth, and various liqueurs and apéritifs.

“Sometimes, it can be difficult to carve out a little spot on the shelf for our spirits in a market that is already flooded by the bigger, industrial brands,” Christine Cooney told France-Amérique. “But we connect with American consumers who are truly interested in the authentic stories behind our brands. France started distilling 700 years ago and has an unsurpassed, global reputation for producing top-notch spirits. The ‘made in France’ label sells, and discerning consumers here know that.”

Heavenly Spirits has been the number-one importer of Armagnac (in volume) in the United States for the past 14 years. And in 2017 Christine and Daniel Cooney were both inducted into the Compagnie des Mousquetaires d’Armagnac on the referral of a few of their Armagnac producers, for their promotion of French art de vivre and gastronomy,

Bringing my French culture and passion for all things related to food, wines, spirits, and gastronomy to the United States has been a life-defining experience,” says Christine. “I guess it’s what makes me a true French-American!”

The post Christine Cooney, French American Spirits Importer Gets Knighted appeared first on Chilled Magazine.

Source: Mixology News

Inside Manska’s Mind: The Silent Enemy of Sensory Enjoyment – Olfactory Fatigue

By | Mixology News

We step inside the mind of George F. Manska for an analytical look at the silent enemy of sensory enjoyment —Olfactory Fatigue.

What is it? Olfactory fatigue, also called olfactory adaptation also referred to as nose-blindness, is a phenomenon in which olfactory receptors decrease in sensitivity due to prolonged odorant exposure, resulting in the inability to perceive, differentiate, or identify aromas. Olfactory fatigue is a dynamic, adaptive, protective mechanism which prevents sensory overload from continuous exposure. It allows the olfactory system to adapt to constant background odors while maintaining sensitivity to new or changing odors, constantly on the vigil to detect potential dangers (fire, poison) or opportunities (Gram’s apple pie).

Mechanisms of Olfactory Fatigue: Several mechanisms are involved in olfactory fatigue

Receptor Desensitization: Olfactory receptors in the nasal epithelium detect specific odor molecules. Prolonged exposure to the same odorant results in receptors become less responsive to that specific odor.

Neural Adaptation: Signal transmitting sensory neurons become less responsive to the same odor signal over time.

Central Processing: As brain receives repetitive odor signals, it reprioritizes to focus on changing sensory information, contributing to the perception of reduced sensitivity.

Peripheral Factors: Depletion of neurotransmitters and refreshing nasal epithelium mucous layer.

Signs of Olfactory Fatigue

Ethanol (alcohol) is an anesthetic and numbs olfactory receptors. Olfactory fatigue occurs without awareness, is painless and gradual, with no warning signs. It’s seldom discussed at tastings, and few know it exists, even though we have all experienced it. Few are concerned, “I never noticed it. If I don’t know it’s there, it’s not an issue.” Many deny, “My nose is good, I’ve been drinking (type of spirit) for a long time and never bothered me.” Three questions indicate you are most likely in some stage of olfactory fatigue.

• Why don’t I smell anything?

• Why can’t I identify this aroma?

• Why does every sample smell the same?

Memory Distracts

Of course, the next question asked is “It’s (type of spirit, e.g. bourbon). What should I smell?” Experiential memory comes to the rescue by recalling your last (name of spirit type) tasting and the attending aromas, and you begin to search for them. Now you are no longer evaluating the sample in front of you, but attempting to validate a spirit you are familiar with while nosing a new, different spirt.

Ignorance and Denial is Proportional to ABV: High ABV (alcohol by volume) of spirits (40%+), is too much nose-numbing, pungent, anesthetic for the human olfactory to handle. Wine tasters have frequent bouts of olfactory fatigue. Wine ABVs have increased some over the years from 5-9% to 8-16%, with fortified wines up around 22%. Wine tasters seem to be open about nose blindness. It is a common occurrence during tastings and competitions, and wine store tastings, yet no one seems ashamed to mention they are experiencing nose blindness.

Spirits drinkers are another story, as machismo permeates whiskey clubs, clouding objectivity, punctuated by the fact that four times the alcohol is present in spirits as opposed to red wine. Spirits drinkers are reluctant to admit they have an aroma detection problem when it occurs, even when tasting cask strength spirits. Does olfactory fatigue occur in spirits drinkers? You bet it does, on steroids.

These factors strongly suggest that spirits, with their higher ABV and concentrated aromas, lead to olfactory fatigue. Olfactory fatigue and volatile compounds go hand-in-hand. More volatile compounds = more numbing of ORNs (olfactory neuron receptors), lead to quicker onset. The chart clearly points to ethanol as the most volatile culprit.

How do we avoid olfactory fatigue and enhance smell-ability?

• Stop using tulip glasses, they shove concentrated ethanol up your nose, obscuring aromas and flavors. Use a tumbler, or better still, a glass designed to avoid olfactory fatigue such as NEAT (in full disclosure, invented by the author). Drinking 40% ABV spirits from a glass designed for 22% fortified wine copita creates a nose-bomb.

• Walk away, go outside, get a fresh breath of air, don’t smoke, blow your nose, don’t return for 4 minutes. The only way to reset your nose is to allow the mucous layer to replace and wash the ethanol molecules away.

• Forget about coffee bean myths, smelling your armpit or the crook of your arm, and smelling salts. Nothing but time away from the exposure will allow the mucous layer on the epithelium to reset.

Did you come to a tasting to drink, or to enjoy the nuances the distillers created in their spirits? Discipline and an open-rimmed glass will enhance the experience.


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: The Silent Enemy of Sensory Enjoyment – Olfactory Fatigue appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine’s Bartender’s National Days Calendar 2024!

By | Mixology News

Our Bartender Calendar for National Days helps you to plan a special menu for the year.

There’s a national day for just about everything! Cocktail specials created for national days can not only help sales, but if you plan and market with care, it can help improve your bar’s online reach and get you more customers year-round.

We’ve put together a list of some of our favorite spirit and drinking related holidays as well as a few we think will bring you some inspiration.

Use one of our days to inspire a drink? Make sure to tag us on social media!

January

All Month: Ginuary / Dry January

1/1 – New Year’s Day / National Bloody Mary Day / National Hangover Day

1/2 – World Introvert Day

1/3 – International Mind-Body Wellness Day

1/4 – National Trivia Day

1/5 – National Whipped Cream Day / National Keto Day

1/8 – National Gluten-Free Day

1/9 – National Apricot Day

1/11 – National Hot Toddy Day

1/12 – National Hot Tea Day

1/17 – National Bootleggers Day / National Hot Buttered Rum Day

1/20 – Baltic Porter Day / National Cheese Lovers Day

1/21 – National Irish Coffee Week

1/22 – National Hot Sauce Day

1/24 – National Beer Can Appreciation Day

1/25 – National Irish Coffee Day / Burns Night

1/26 – National Green Juice Day

1/31 – Brandy Alexander Day / National Hot Chocolate Day


February

All Month: Black History Month

2/1 – National Dark Chocolate Day / International Gruit Day

2/2 – Groundhog Day / National Bubble Gum Day

2/3 – International Pisco Sour Day

2/5 – World Nutella Day

2/8 – Fat Thursday

2/9 – National Pizza Day

2/10 – Chinese New Year

2/11 – Super Bowl Sunday

2/13 – Galentine’s Day / Mardi Gras 2024

2/14 – Valentine’s Day

2/16 – National Almond Day

2/18 – National Drink Wine Day

2/19 – National Chocolate Mint Day

2/20 – National Muffin Day

2/22 – National Margarita Day

2/24 – World Bartender Day

2/26 – National Pistachio Day

2/27 – National Kahlua Day / National Strawberry Day

2/29 – Leap Day!


March

All Month: Women’s History Month

3/1 – National Fruit Compote Day / National PB Lovers Day

3/3 – National Mulled Wine Day / International Irish Whiskey Day

3/5 – National Absinthe Day

3/6 – National Oreo Cookie Day

3/7 – National Cereal Day

3/8 – International Women’s Day

3/13 – National Riesling Day

3/14 – National Potato Chip Day

3/15 – National Espresso Martini Day

3/17 – St. Patrick’s Day

3/19 – Spring Equinox

3/20 – Bock Beer Day / International Day of Happiness

3/21 – World Vermouth Day

3/24 – National Cocktail Day

3/25 – International Waffle Day

3/27 – International Whisk(e)y Day


April

4/1 – April Fools’ Day

4/2 – National PB&J Day

4/6 – New Beers Eve

4/7 – National Beer Day

4/9 – National G&T Day

4/13 – National Peach Cobbler Day

4/17 – Malbec World Day

4/19 – National Amaretto Day / Disaronno Day

4/20 – National Pineapple Upside Down Cake Day

4/21 – National Tea Day


May

5/1 – International Workers’ Day

5/2 – International Harry Potter Day

5/4 – National Homebrew Day / National Star Wars Day

5/6 – National Sauvignon Blanc Day

5/7 – National Cosmopolitan Day

5/9 – National Moscato Day

5/12 – Mother’s Day

5/13 – World Cocktail Day

5/16 – National Mimosa Day

5/16-22 – American Craft Beer Week

5/17 – National Pinot Grigio Day

5/18 – World Whisk(e)y Day

5/22 – World Paloma Day

5/23 – National Chardonnay Day

5/24 – National Cocktail Day

5/25 – National Wine Day

5/30 – National Mint Julep Day


June

All Month: Pride Month

6/1 – National Olive Day

6/3 – World Cider Day

6/4 – National Cognac Day

6/5 – National Moonshine Day

6/7 – National Donut Day / National Chocolate Ice Cream Day

6/8 – National Rose Day / National ‘Name Your Poison’ Day

6/9 – International Dark n’ Stormy Day

6/10 – National Iced Tea Day

6/11 – World Gin Day

6/14 – National Bourbon Day / National Old Fashioned Day

6/16 – Father’s Day

6/19 – National Martini Day

6/21 – National Lambrusco Day / Summer Solstice

6/23 – National Pink Day / National Rosé Day

6/27 – National Pineapple Day


July

July 1 – National Wine Cooler Day

July 2 – National Anisette Day

July 4 – Independence Day

July 7 – National Dive Bar Day / World Chocolate Day

July 9 – National Sugar Cookie Day

July 10 – National Piña Colada Day

July 11 – National Mojito Day

July 12 – National Michelada Day

July 14 – National Grand Marnier Day

July 15 – National Gummy Worm Day

July 16 – National Cherry Day

July 19 – National Daiquiri Day

July 20 – National Strawberry Rhubarb Wine Day

July 21 – National Ice Cream Day

July 24 – National Tequila Day

July 25 – National Wine and Cheese Day

July 27 – National Scotch Day


August

8/1- National IPA Day

8/2 – International Beer Day

8/3 – National Mead Day

8/4 – National White Wine Day

8/6 – National Root Beer Float Day

8/10 – National S’mores Day

8/13 – National Prosecco Day

8/16 – National Rum Day

8/18 – International Pinot Noir Day

8/25 – National Whiskey Sour Day

8/28 – National Red Wine Day

8/29 – Cabernet Day

8/30 – National Mai Tai Day


September

All Month: Hispanic Heritage Month / Bourbon Heritage Month

9/2 – Labor Day / World Coconut Day

9/7 – National Beer Lovers Day

9/10 – International Canned Cocktail Day

9/15 – National Creme de Menthe Day

9/20 – International Grenache Day / National Punch Day

9/27 – World’s Biggest Coffee Morning

9/28 – Drink Beer Day

9/29 – National Coffee Day

9/30 – National Hot Mulled Cider Day


October

All Month: Sober October / National Applejack Month

10/1 – International Coffee Day / World Sake Day

10/3 – National Mean Girls Day

10/4 – National Vodka Day

10/5 – International Scottish Gin Day

10/16 – National Liqueur Day

10/17 – National Pasta Day

10/18 – World Champagne Day

10/19 – International G&T Day

10/21 – National Mezcal Day

10/26 – National Pumpkin Day

10/27 – National American Beer Day

10/28 – Global Champagne Day

10/31 – Halloween


November

11/1 – World Vegan Day / Dia de los Muertos (11/1-2)

11/3 – International Stout Day

11/4 – National Candy Day

11/5 – Learn to Homebrew Day

11/7 – International Merlot Day

11/8 – National Harvey Wallbanger Day / National Shot Day

11/9 – National Wine Tourism Day

11/12 – National Happy Hour Day

11/14 – National Tempranillo Day

11/17 – National Zinfandel Day

11/18 – Apple Cider Day

11/23 – National Espresso Day

11/27 – Drinksgiving

11/28 – Thanksgiving

11/29 – Black Friday


December

All Month: National Eggnog Month

12/4 – National Cab Franc Day

12/5 – National Repeal Day

12/6 – National Bartender Appreciation Day

12/7 – National Rhubarb Vodka Day

12/8 – National Brownie Day

12/10 – National Lager Day

12/14 – National Screwdriver Day

12/15 – National Cupcake Day

12/16 – National Chocolate Covered Anything Day

12/17 – National Maple Syrup Day

12/18 – National Bake Cookies Day

12/19 – National Hard Candy Day

12/20 – National Sangria Day

12/21 – National Coquito Day

12/23 – National Christmas Movie Marathon Day

12/24 – National Eggnog Day

12/25 – Christmas Day

12/26 – National Candy Cane Day

12/31 – New Year’s Eve / National Champagne Day

The post Chilled Magazine’s Bartender’s National Days Calendar 2024! appeared first on Chilled Magazine.

Source: Mixology News

Boulevardier made with Wemyss Spice King

By | Mixology News

Spice King is a small batch, hand-crafted Scotch whisky expression, intriguing and beautifully complex with spice and subtle smoke, maritime and citrus notes.

On the nose, rich with spiced orange and lively blossom. On the palate, deep ginger syrup with a blast of salty sea spray, pepper, and aromatic spice. The finish lingers with warm smoke and tingling black pepper. Enjoy Spice King neat, on the rocks, served bold and refreshing in a Highball with ginger ale and zesty orange wedge garnish, in a beautifully complex Old Fashioned or in this Boulevardier cocktail.

Boulevardier

Ingredients

  • 1 1/2 oz Spice King Blended Malt Scotch Whisky
  • 1 1/2 oz Campari
  • 1 1/2 oz Sweet Vermouth
  • Orange wedge (for garnish)

Preparation

  1. Pour all ingredients into a mixing glass and stir well over high-quality ice.
  2. Strain into a rocks glass filled with a large ice cube.
  3. Garnish with a wedge of orange and enjoy!

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The post Boulevardier made with Wemyss Spice King appeared first on Chilled Magazine.

Source: Mixology News

6 Cocktails to Sip this Season

By | Mixology News

There’s no better time to cozy up with a collection of cocktails designed to warm your spirit and delight your palate.

Give these seasonal sippers a mix.

Bottega Gianduia “Chocolate Passion”

Ingredients

  • 1 oz Bottega Gianduia Hazelnut Liqueur
  • 1 oz Sausage Tree Vodka
  • 1 oz Bailey’s Irish Cream
  • Raspberries (to garnish)

Preparation

  1. Pour the ingredients into a cocktail shaker with ice and shake vigorously.
  2. Strain into a chilled Martini glass.
  3. Garnish with raspberries and grated chocolate (optional) and enjoy!

Description

Gianduia Liqueur (pronounced  “gzee-an-du-ya”) is produced with a grappa-base that imparts a unique aromaticity, alongside cream obtained exclusively from Alpine milk, then infused with Gianduia chocolate.

It is the only chocolate liqueur containing grappa from the Veneto region with lovely hazelnut and cocoa flavors. Resembling chocolate milk in the glass, chocolate-lovers will enjoy this velvety, luscious, dessert-like sipper.

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Gianduia Liqueur (pronouncedu00a0 u201cgzee-an-du-yau201d) is produced with a grappa-base that imparts a unique aromaticity, alongside cream obtained exclusively from Alpine milk, then infused with Gianduia chocolate.n

It is the only chocolate liqueur containing grappa from the Veneto region with lovely hazelnut and cocoa flavors. Resembling chocolate milk in the glass, chocolate-lovers will enjoy this velvety, luscious, dessert-like sipper.n”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/01/Bottega_Gianduia-Chocolate-Passion-Cocktail-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz Bottega Gianduia Hazelnut Liqueur”,”1 oz Sausage Tree Vodka”,”1 oz Baileyu2019s Irish Cream”,”Raspberries (to garnish)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour the ingredients into a cocktail shaker with ice and shake vigorously.”},{“@type”:”HowToStep”,”text”:”Strain into a chilled Martini glass.”},{“@type”:”HowToStep”,”text”:”Garnish with raspberries and grated chocolate (optional) and enjoy!”}],”recipeCategory”:”Cocktail”}

Bottega Crema di Pistacchio – “Think Green”

Ingredients

  • 1 oz Bottega Crema di Pistacchio Liqueur
  • 2 oz Sausage Tree Vodka
  • 1 drop of Absinthe
  • Coconut Shavings (for rimming)
  • Pistachio Dust (for garnish)

Preparation

  1. Rim a chilled Martini glass with coconut shavings, set aside.
  2. Pour Pistacchio, Vodka, and absinthe into a cocktail shaker over ice and shake energetically for a few seconds.
  3. Strain into a chilled Martini glass.
  4. Add some pistachio dust on top and enjoy!

Description

Crema di Pistacchio Bottega is a pleasantly sweet, creamy liqueur, characterized by an intense aroma of Sicilian pistachios. With a final touch of high-quality grappa, Crema di Pistacchio Bottega gains a particular aromaticity, making it unique, unmistakable, and lactose-free!

It’s perfect as an after-dinner drink, cocktail ingredient, and is ideal with panna cotta, pastries, desserts, or ice creams.

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Gran Duque D’Alba Solera Gran Reserva – “The Duque’s Side Car”

Ingredients

  • 1 3/4 oz Gran Duque d’Alba Solera Grand Reserva
  • 1/2 oz Bauchant Orange Liqueur
  • 1 oz Fresh Lemon Juice
  • 1/2 oz Simple Syrup

Preparation

  1. Rim a coupe glass with a lemon wedge.
  2. Dip in sugar and set aside (optional).
  3. Add all ingredients in a shaker filled with ice.
  4. Shake vigorously.
  5. Double strain into the coupe glass.
  6. Garnish with an orange peel and enjoy!

Description

Gran Duque D’Alba Solera Gran Reserva is mahogany colored with gold highlights. You’ll find aromas of oak, prune, and sherry. It can be used in a wide variety of cocktails and makes for an excellent end to an enjoyable meal this holiday season.

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Wemyss Peat Chimney – “Penicillin“

Ingredients

  • 1 1/2 oz Peat Chimney
  • 3/4 oz fresh lemon juice
  • 3/4 oz honey & ginger simple syrup
  • Lemon peel (for garnish)

Preparation

  1. Shake all ingredients together with ice.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with a lemon peel & piece of candied ginger (optional).

Description

Peat Chimney is a small batch, hand-crafted Scotch whisky that captures the allure of smoke in a balanced expression rich in smoky maritime and citrus notes.

Aromas of heather smoke drift alongside stone fruits and orange zest. On the palate, warm peat puffs over rich espresso and muscovado sugar.

To finish, flinty minerality sizzles out to a soft, sweet finale. Enjoy Peat Chimney neat, on the rocks, served crisp and invigorating. Or in a Highball with soda water and mint sprig garnish, or a smoky take on an Old Fashioned or Penicillin.

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Peat Chimney is a small batch, hand-crafted Scotch whisky that captures the allure of smoke in a balanced expression rich in smoky maritime and citrus notes.n

Aromas of heather smoke drift alongside stone fruits and orange zest. On the palate, warm peat puffs over rich espresso and muscovado sugar.n

To finish, flinty minerality sizzles out to a soft, sweet finale. Enjoy Peat Chimney neat, on the rocks, served crisp and invigorating. Or in a Highball with soda water and mint sprig garnish, or a smoky take on an Old Fashioned or Penicillin.n”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/01/Peat-Chimney-Penicillin-1.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz Peat Chimney”,”3/4 oz fresh lemon juice”,”3/4 oz honey & ginger simple syrup”,”Lemon peel (for garnish)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake all ingredients together with ice.”},{“@type”:”HowToStep”,”text”:”Strain into a rocks glass over fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a lemon peel & piece of candied ginger (optional).”}],”recipeCategory”:”Cocktail”}

Drumshanbo Gunpowder Irish Gin – Misteltoe Fizz

Ingredients

  • 1 1/2 oz Drumshanbo Gunpowder Irish Gin
  • 4 cranberries
  • 3 oz tonic water
  • 1 oz sparkling cider
  • 1 rosemary sprig (for garnish)

Preparation

  1. Muddle cranberries in a highball glass.
  2. Add ice and remaining ingredients and stir to combine.
  3. Enjoy!

Description

Celebrate the holidays with a Drumshanbo Gunpowder Irish Gin Mistletoe Fizz. With a sparkle and a pop, this cocktail celebrates the spirit of this holiday season.

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Kingsbarns Balcomie – “Castle Cobbler”

Ingredients

  • 1 1/4 oz Kingsbarns Balcomie Single Malt Scotch
  • 1 1/2 oz Williams & Humbert Oloroso Sherry
  • 1/2 oz Citrus Oleo Saccharum or Lemon Simple Syrup
  • Lemon Wedge (for garnish)
  • Orange Wedge (for garnish)
  • Mint Sprig (for garnish)

Preparation

  1. Add the Kingsbarns Balcomie, Oloroso Sherry and Citrus Oleo Saccharum to a shaker with ice and shake vigorously.
  2. Strain over fresh ice in a wine glass.
  3. Garnish with the lemon wedge, orange wedge and mint sprig.
  4. Enjoy!

Description

Kingsbarns Balcomie is a fruity, light and balanced whisky bottled from ex-Oloroso American Oak Sherry Butts. These casks were specifically chosen by Isabella Wemyss for their gentle oak flavours and sherry rich sweetness to compliment the fruity character of the Kingsbarns spirit.

This allows for the perfect balance between the spirit and the wood. You’ll find notes of sweet tinned pineapple up front, orange peel, cake spice, with a hint of dried apricot and roasted hazelnut on the finish.

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The post 6 Cocktails to Sip this Season appeared first on Chilled Magazine.

Source: Mixology News

Check Out 5th Annual Cocktail Trends Report for 2024 with Bacardi Limited

By | Mixology News

Bacardi Limited unveils the insights of its fifth annual Cocktail Trends report for 2024.

As the global authority on spirits and libations, Bacardi’s latest findings promise a peek into the evolving landscape of flavors, techniques, and cultural influences shaping the art of cocktail crafting.

From innovative ingredients to cutting-edge mixology methods, this serves as a spirited guide into the trends destined to captivate taste buds and revolutionize the bar scene in the coming year.

“As 2024 arrives, people are looking to settle into the unsettled— welcoming tastes of optimism into our reality. In this landscape, people are reshaping cocktail culture, infusing it with fresh perspectives and finding memorable experiences back at the bar with friends. From redefining moderate drinking to a surge in sustainable attitudes, Bacardi is at the forefront, championing a world where people-driven cocktail culture thrives through innovation, experimentation, and overall better moments,” says Brenda Fiala, Global Vice President of Strategy, Insights & Analytics at Bacardi.

To start, limited libations is one of the macro-trends that will define 2024. Consumers are delving into the NoLo category of drinks. “Nolo,” short for “no- and low-alcohol,” represents a transformative movement in the beverage industry, redefining social drinking and cocktail culture. This evolving trend caters to individuals seeking flavorful, well-crafted drinks without high alcohol content, aligning with a growing emphasis on health, moderation, and mindful consumption.

Innovative aging and blending are predicted to trend in the coming year, as distillers are venturing into uncharted territory, discovering new sources of innovation.

Bold and unexpected pairings will lead, whereas regional experimentation will yield spicy, fruity, and zesty profiles. While enjoyers of dark, aged spirits are diversifying their palates, rum-based cocktails are continuing to grow in popularity.

Tequila ranked as the number one premiumization category with Mezcal named as the one to follow, as indicated by the Bacardi Global Consumer Survey 2023.

Cocktail culture has also become a passport to various destinations, whisking enthusiasts across continents and time periods. From timeless spritzes to intricate concoctions, these libations serve as vessels, recreating cherished, communal moments year-round. In the upcoming year the synergy between beverages and locations will deepen, as classic cocktails infused with European flavors transport drinkers from sandy shores to sophisticated bars. The connection to nature will be a growing focus in the new year, as brands and bartenders are taking a holistic approach to nature and its flavors—harnessing sustainably sourced aromatics, florals, botanicals, and oils to create cocktail experiences uniquely rooted in nature.

With the new year also comes new digital advancements, which are directly influencing what, where, and how drinks are enjoyed. Consumers who want personalized brand interaction are interested in what AI can provide in the way of opportunities for tailored cocktail experiences but wish to maintain the emotional connection that bartenders provide.

No matter what trends we encounter in 2024, we can expect that innovation will meet tradition, and the bar will remain a canvas for unforgettable moments, inviting enthusiasts to sip, savor, and indulge in the ever-evolving world of libations.

The post Check Out 5th Annual Cocktail Trends Report for 2024 with Bacardi Limited appeared first on Chilled Magazine.

Source: Mixology News

Top 10 Vodkas for a Perfect Bloody Mary

By | Mixology News

One of the world’s best-known cocktails, the Bloody Mary is a savory and complex drink.

Its origin is unknown, but many believe that the cocktail is named after Queen Mary Tudor, also known as “Bloody Mary”. The traditional recipe has seven ingredients. Vodka, tomato juice, Worcestershire sauce, celery salt, black pepper, tabasco and lemon juice. Over time, many new variations and creations have stemmed from the original recipe. However, vodka has always been the star of the show. Use this list to choose a vodka to make your own twist on the Bloody Mary!

Ketel One

This award-winning vodka was a no-brainer on our list. With citrus and honey aromatics and a clear and silky finish, this vodka will not overshadow but rather complement the flavors of your cocktail. The citrus overtones will assist to bring out the lemon juice taste, and the sweet honey will aid to temper the heat from the black pepper and tabasco.


Tito’s

This classic vodka is a great choice for this cocktail. Certified gluten-free, this is an option for those who can’t, or prefer not to have gluten. It’s old-fashioned distilling process produces a smooth and clean spirit, so clean that many choose to just drink it straight! That being said, it will allow you to enjoy all the other flavors in the cocktail recipe.

Tito's Vodka


Infuse Mango Habanero

With a complex recipe like the Bloody Mary, there is a ton of room for improvising and making the drink your own. Using a unique vodka such as this one can take your drink to a new level. The sweet mango infusion will add a fruity edge to your cocktail, while the habanero will help to kick the spice up a notch!


Grey Goose

The only thing that could make this classic cocktail better is a classic spirit. Grey Goose vodka is a well-known brand, and for good reason. Its simple recipe has been perfected to make a crisp and clean vodka that is excellent for sipping but even better for mixing. It has a light taste and a strong finish, making it perfect for this elaborate drink.


Chopin Potato Vodka

This vodka has the privilege of being the worlds most awarded potato vodka. It’s earthy and organic taste profile pairs perfectly with the tomato and tabasco in the traditional Bloody Mary recipe. It ends with a smooth finish, offering no extra burn or spice. This is a great choice for those who prefer less heat in their beverage.


Breckenridge Chili Chile

This vodka is a perfect option for those who want to add a little extra heat to their cocktail. Distilled at 9,600 feet above sea level, the highest distillery in the world, this vodka uses pristine and pure glacier water. The addition of Colorado-grown Chile peppers adds an element of smoke and spice to the recipe. The chipotle and pepper flavors of the vodka will enhance the ingredients in the original recipe and leave you with a great new twist on a classic drink.


Reyka Vodka

This vodka is made using a one-of-a-kind method, and you can unmistakably tell the difference in the finished product. The water comes from a glacier spring in Iceland, and it is purified by running through a lava field that is over 4,000 years old. This results in a vodka that is so clean and refined that it can be sipped straight from the bottle, but it also makes an excellent base for a Bloody Mary.


Absolut Peppar

This vodka is a superb choice for those who love pepper and a little extra heat in their favorite brunch cocktail. Launched in 1986, it was the first clear flavored vodka imported to the United States. This spirit was created specifically for a Bloody Mary recipe. Try this spirit in your next cocktail for a little kick that will leave everyone satisfied and impressed.


Haku Japanese Vodka

Haku vodka, which is filtered using an innovative bamboo charcoal technology, has a taste profile that is unique in its softness and sweetness. On the nose, you may pick up aromas of vanilla bean and lemon. The fruity flavor persists all the way through to the smooth finish. The natural sweetness of the spirit will go perfectly with the tartness of the lemon juice in the recipe, and the vanilla undertones will be helpful in tempering the spiciness of the pepper.


St. George Green Chile

The master distillers have created a spirit that strikes the ideal mix between spicy and fresh. The bell pepper and lime provide complementary sweetness to the spiciness brought on by the jalapeño, serrano, and habanero peppers. If you want a drink with a little more flavor, this is the spirit to pick.

The post Top 10 Vodkas for a Perfect Bloody Mary appeared first on Chilled Magazine.

Source: Mixology News