Monthly Archives

February 2024

We’re Recapping ELEVATE 2023 with Rabbit Hole—Bourbon and Boards

By | Mixology News

Of course, we are all familiar with the pairing of wines with cheese boards, but how many times have you done a bourbon and cheese board pairing? If the answer is none – then you are most definitely missing out!

Rabbit Hole Bourbon and Boards was a huge hit with everyone who attended this unique and innovative seminar. Rabbit Hole Brand Ambassador Kristie Duve and Jessica Mattingly, owner of Cultured Cheese Shop and bar, hosted this brilliantly fun workshop – pairing bread, cheeses, nuts, honey, and even pickles – with a selection of Rabbit Hole bourbons.

The passion and purpose of Rabbit Hole whiskies is based on creativity, craft, and care. Being committed to those standards is clearly a reason Rabbit Hole is a standout in the world of bourbons. Paired with our board, we sampled their Cavehill, Heigold, Dareringer, and Boxergrail bourbon, as well as Rabelo, which is finished in ruby port casks. Each expression offered a different experience and brought to the glass a style of bourbon that showed off both the traditional history behind this whiskey, and a glimpse into the sophistication new techniques can contribute.

Showcasing the same creativity Rabbit Hole is founded on, Bourbons and Boards really was a fantastic, interesting, and fun seminar with such a cool twist on the old tradition of pairing wine and cheese together. This was one of our favorite seminars at Chilled 100 ELEVATE 2023!

Thank you so much to Rabbit Hole Distillery for sponsoring this event, to Kristie and Jessica for hosting this workshop and for our beautiful keepsake charcuterie boards. We will be talking about this seminar for a long time!

The post We’re Recapping ELEVATE 2023 with Rabbit Hole—Bourbon and Boards appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping ELEVATE 2023 with Log Still Distillery Bartender Zen Seminar

By | Mixology News

In the world we live in today, we are constantly exposed to stress, worry, hustle, an influx of media images, and more.

We also happen to work in an industry that places a lot of demand on us – both physically and mentally. For most of the people who have a career in the hospitality industry, we are working jobs that require long shifts at odd hours, being on our feet with very few breaks, dealing with the many different personalities of people and trying to maintain all of it with a gracious, happy attitude and a welcoming smile.

We are taking care to make sure every single person that comes into our establishments has an amazing time. It is, no doubt, both rewarding and challenging. So a good question to ask is—How often do we slow down and take time for ourselves to destress, relax, and recharge?

Log Still Distillery Chief Brand & Sales Officer and Certified Yoga Instructor Denise Ingle did just that for everyone who attended the Bartender Zen workshop at Chilled 100 ELEVATE 2023. Denise created a beautiful, balanced, and relaxing atmosphere in our seminar room and led a class that was tailored to include everyone, regardless of your level of experience.

Monk’s Road Small Batch Bourbon by Log Still Distillery lent its sweet, smooth flavors perfectly to the hot toddy we indulged in during our yoga session. There was no better way to wrap up our day than with the stillness and movement of yoga joined with the soothing comfort of a delicious hot toddy. An absolute perfect pairing!

Thank you so much to Log Still Distillery for sponsoring this amazing workshop, and to Denise for your wonderful instruction, the immediate stress relief, and the relaxing breathing techniques…pure bliss!!

The post We’re Recapping ELEVATE 2023 with Log Still Distillery Bartender Zen Seminar appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping ELEVATE 2023: Bar Sustainability in an Evolving World Seminar

By | Mixology News

Sustainability can be defined as avoiding the depletion of natural resources to maintain an ecological balance.

Basically, we are meeting our own needs without compromising the ability of future generations to meet theirs. Sustainability is everyone’s responsibility, and though at times it can be intimidating to think of all that needs to be done, it is important to remember that small steps make big differences.

This seminar, led by moderator Robin Wolf, partnered with Stephanie from Chinola Liqueur, was interactive, informative, and full of practical tips on how to move toward an increase in sustainability in our work and personal life.

There are three main pillars of sustainability – social, environment, and economic. Or broken down simply – people, planet, and prosperity. By focusing on the steps we can take in these areas using everyday actions, we can create the difference we need to make the world a better place.

We had open discussion about the challenges we face in the workplace to be more sustainable with our products and more aware of the waste we create. We brainstormed ideas like cork and bottle recycling, community gardens, and creating a system with others to help everyone feel connected and emotionally supported. Creating community over competition and putting in the work to make the change we need. We recognize that just because we’ve always done something a certain way, doesn’t mean it’s the right way – and that we must do better in order to be better.

It was refreshing to learn that a company like Chinola is so heavily invested in sustainable practices as well. The owners of Chinola, based in the Dominican Republic, work directly with the government to create sustainable practices. From using rock from the farms to help pave roadways around the country to having their own beehives and donating the honey to the communities. They hire local farmers to grow fruit and then buy it back from them. They donate the seeds from the fruit to be used in skin care products. This is a company that plans to be carbon neutral by 2030! Instead of depleting natural resources, they are actively giving back and have definitely embraced the three pillar philosophy! And they make the most delicious Passion fruit liqueur around!

Robin and Stephanie did such an excellent job bringing awareness and practicality to this workshop and the effort was greatly appreciated. A giant thank you to both of you, as well as Chinola Liqueur for sponsoring this seminar and being such a tremendous example to other companies of what it truly means to live by your beliefs and work toward a better future for everyone! Well done!

The post We’re Recapping ELEVATE 2023: Bar Sustainability in an Evolving World Seminar appeared first on Chilled Magazine.

Source: Mixology News

Gallo Changes Name in Honor of Family

By | Mixology News

More than 90 years after Ernest and Julio founded their namesake E. & J. Gallo Winery, the company has simplified the company name to a single word: GALLO.

The simplified name recognizes Gallo’s portfolio of wines and spirits, while honoring family and endless possibilities.

“The simplified name removes all limitations; it recognizes the broad family involvement, as well as our wide-ranging portfolio of wines and spirits,” says Stephanie Gallo, Chief Marketing Officer at GALLO.

“Four generations of the Gallo family have worked hard to expand the family business in both wine and spirits. Ernest and Julio started with wine in 1933 and expanded into spirits in 1975 with E&J Brandy. Today, we are the leader in the total alcohol beverage category, and we want our collective identity to reflect how far we have come and all that we aim to become.”

 

GALLO logo – updated 2024

 

GALLO is a privately held company that employs more than 7,000 people worldwide. Its 100+ brands include table wine, sparkling and luxury wines, beverage products, dessert wines and distilled spirits. GALLO products are available in more than 100 countries. The company has a deep commitment to its employees and community and is regularly recognized among the best places to work.

The name change is expected to be well received by GALLO distributors and retailers, many of whom sell both GALLO wines and spirits products.

“GALLO is a household name among consumers, and it’s how our distributors and customer partners know us,” said Gallo.

“Our name has always been synonymous with wine, so this change simply opens the door for more people to appreciate that we are a leader in all categories of alcohol beverage.”

The name change comes with a logo redesign to a simple typeface that honors the founders’ Italian heritage and will stand proud among other iconic brands.


About GALLO

Founded in 1933 by brothers Ernest and Julio Gallo, GALLO is a family-owned company and global leader in wine and spirits. With a goal of serving joy in moments that matter, GALLO is deeply committed to providing the highest quality, sustainable products for every occasion. GALLO’s entire portfolio is featured here.

The post Gallo Changes Name in Honor of Family appeared first on Chilled Magazine.

Source: Mixology News

Hibiscus Margarita featuring Gran Coramino Cristalino

By | Mixology News

Celebrate National Margarita Day (2/22) with Gran Coramino and the Hibiscus Margarita made with Gran Coramino Cristalino tequila, lime juice, hibiscus syrup and more.

Not your usual Margarita, this one has some floral elements that will make you feel like it’s a warm spring day. Want to enjoy it in-person, the cocktail can be found on the menu at Shanklin Hall in Washington D.C.

Hibiscus Margarita

Ingredients

  • 2 oz Gran Coramino Cristalino
  • 3/4 oz Fresh Lime Juice
  • 3/4 oz Hibiscus Syrup*
  • Hibiscus salt on the rim**

Preparation

  1. Shaken, served over ice.
  2. Lime garnish.

*Hibiscus Syrup


Ingredients

Preparation

  1. Add 1 quarts dried sorrel flowers, 3 thumbs Fresh ginger, 4 cinnamon sticks, peel of 1 oranges, 6 cloves, 2.5 quarts water  to pot, simmer.
  2. Steep overnight to develop flavor.
  3. Sweeten with cane sugar to taste.

**Hibiscus Salt / sugar


Ingredients

Preparation

  1. Grind dried flowers in grinder / blender.
  2. Add sea salt / sugar and mix thoroughly.

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The post Hibiscus Margarita featuring Gran Coramino Cristalino appeared first on Chilled Magazine.

Source: Mixology News

The Spirits We’re Flowing During this Year’s Sun Wine & Food Fest at Mohegan Sun

By | Mixology News

The 2024 Sun Wine and Food Fest at Mohegan Sun was a spectacular celebration of culinary excellence and fine beverages.

Spanning over several days, the festival brought together renowned chefs, sommeliers, mixologists, and food enthusiasts from around the world for a series of unforgettable events.

With close to 10,000 guests in attendance at this year’s Sun Wine & Food Fest, over 12,000 drinks were poured during Friday’s Grand Tasting Preview and Saturday’s Grand Tasting events (combined) with 131 vendors total at both events.

Attendees were treated to a wide array of culinary delights, including cooking demonstrations, gourmet tastings, and interactive workshops led by celebrity chefs. From delectable small bites to indulgent multi-course meals, there was something to satisfy every palate.

The festival also featured an impressive selection of wines, beers, and spirits from top producers, allowing guests to sample and discover new favorites from around the globe. Expert sommeliers and mixologist were on hand to offer guidance and insight, enhancing the tasting experience for attendees.

In addition to the culinary and beverage offerings, the Sun Wine and Food Fest showcased live entertainment, including musical performances and interactive experiences.

In all, seven of this year’s Sun Wine & Food Fest events were sold out including Todd English Experience, Spirits & Cigars, Exclusive Pappy Van Winkle Tasting, Litchfield Distillery Farm to Table, Vintage Cru, Celebrity Chef Dine Around and Dos Hombres Mezcal featuring Bryan Cranston & Aaron Paul.

We can’t wait until next year!

The post The Spirits We’re Flowing During this Year’s Sun Wine & Food Fest at Mohegan Sun appeared first on Chilled Magazine.

Source: Mixology News

4 Must Mix Cocktails using Smoke Lab Saffron Vodka

By | Mixology News

We invite you to embark on a sensory journey with Smoke Lab Saffron’s exclusive cocktails created by Chilled 100 member and Smoke Lab Brand Ambassador Paula Lukas.

Each sip a harmonious blend of aromatic saffron notes and carefully curated ingredients.

Surrender

Ingredients

  • 1 1/2 oz Smoke Lab Saffron Vodka
  • 1 oz Suntory Toki Whisky
  • 1 oz Lustau Fino Jarana Sherry
  • 2 dashes Bittermens Elemakule Tiki Bitters
  • 3 dried rosebuds – garnish

Preparation

  1. ombine liquid ingredients in a mixing glass with ice Stir until chilled.
  2. Strain into a coupe.
  3. Garnish with 3 dried rosebuds.

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Life Is A Highway

Ingredients

  • 1 1/4 oz. Smoke Lab Saffron Vodka
  • 3/4 oz. Marie Brizard Pear William
  • 1 1/2 oz. Twinings Chai Ultra Spice Tea – cooled
  • 2 oz. cranberry juice
  • 8 cranberries – garnish
  • 1 pear slice – garnish
  • 1 rosemary sprig – garnish

Preparation

  1. Combine liquid ingredients in a shaker with ice.
  2. Shake and strain over fresh ice into a double old-fashioned glass and garnish with pear slice, cranberries, and a slapped sprig of rosemary.

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You Oughta Know

Ingredients

  • 1 1/4 oz Smoke Lab Saffron Vodka
  • 3/4 oz Buffalo Trace Bourbon
  • 2 oz  Red Jacket Orchards Spiced Apple Cider
  • 1 oz POM Wonderful Pomegranate Juice
  • 1/4 oz lemon juice
  • 1 Granny Smith apple slice – garnish
  • 1 tsp caramel dip – garnish
  • 2 sage leaves – 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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Divine Thing

Ingredients

  • 1 1/2 oz Smoke Lab Saffron Vodka
  • 1 oz KLEOS Mastiha Spirit
  • 3/4 oz Sorel Liqueur
  • 2-3 oz Sparkling Rose'
  • 6 Blackberries – garnish

Preparation

  1. Combine liquid ingredients except sparkling rose in a shaker with ice.
  2. Shake and strain over fresh ice in a highball glass Top with sparkling rose.
  3. Garnish with a skewer of blackberries.

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The post 4 Must Mix Cocktails using Smoke Lab Saffron Vodka appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE: Hell House Whiskey

By | Mixology News

Sponsored Dinner at Liquor Lab

Bartenders got a peak into the world of extraordinary spirits with a Hell House Whiskey tasting at Liquor Lab in the heart of Kentucky. The exclusive tasting experience intertwined interesting tales about Hell House Whiskey and the band Lynyrd Skynyrd, who’s members co-founded the whiskey.

Meet the Brands Seminar

In a speed-dating style setup, ELEVATE attendees at a Meet the Brands seminar got the opportunity to sample multiple kinds of liquor while learning the basics of the brands behind them. Bespoken Spirits guided the small group in a taste of its uniquely crafted whiskies.

Toast with Lynyrd Skynyrd

The entire group of Chilled 100 ELEVATE attendees gathered for an exclusive video toast given by Lynyrd Skynyrd’s Johnny Van Zant and Rickey Medlocke. The spirit of Lynyrd Skynyrd is alive and well and living in each bottle of Hell House Whiskey, named for the little shack where the songs Free Bird, Sweet Home Alabama and Tuesday’s Gone were crafted.

“Hell House Whiskey captures the essence of Lynyrd Skynyrd’s indomitable spirit, and through our expertise and innovative techniques, we have crafted a whiskey that is as bold, timeless, and unforgettable as their music,” shares Bespoken CEO Peter Iglesias of the collab.

The post We’re Recapping Chilled 100 ELEVATE: Hell House Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Toast To Love With These 8 Valentine’s Day Cocktails!

By | Mixology News

Whether you’re toasting to a partner, celebrating with friends, or having a moment of self-love, these cocktails provide the perfect accompaniment to any way you choose to celebrate the Day of Love! Check them out below.

French Jasmine Tonic

by Chambord Liqueur

Ingredients

  • 3/4 oz. Chambord Liqueur
  • 1 1/2 oz. Fords Gin
  • 6 drops Jasmine Water
  • 3 oz. Tonic Water

Preparation

  1. Add ice into highball or balloon glass.
  2. Follow with Spirits and Jasmine Water. Top with tonic water and swizzle.
  3. Garnish with an orange and edible flower.

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This enchanting cocktail’s vibrant colors and delicate floral notes make it an ideal libation for celebrating love.

Gin

Cham-Bramble

by Chambord Liqueur

Ingredients

  • 1 oz. Gin
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Chambord
  • Lemon Wedge

Preparation

  1. Serve over ice.

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Served over ice, it’s a love affair of juniper, citrus, and berry bliss—a sip of passion in every moment. Cheers to a Valentine’s celebration that’s as sweet and special as your love!

Aphrodite’s Arrow

by Virgin Hotels NYC’s Everdene Head Bartender, Marlon Rowley

Ingredients

  • 1 1/2 oz. Patron Silver
  • 3/4 oz. Raspberry Pure
  • 1 oz. Coconut Milk
  • 1/2 oz. Vanilla Extract
  • 1/2 oz. Lime Juice

Preparation

  1. Serve over ice.

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An infusion of tropical paradise and berry bliss. Served over ice, each sip unveils a harmonious dance of flavors that is both a tribute to the goddess Aphrodite and a gift for the lover in you.

Lover’s Lane

by Mixologist Jessica Christensen, Graton Resort & Casino

Ingredients

  • 3/4 oz. Charbay Vodka
  • 3/4 oz. Mozart Chocolate Liqueur
  • 1/4 oz. Chambord
  • 3/4 oz. Heavy Cream
  • 4-5 Fresh Raspberries

Preparation

  1. In a shaker tin add your raspberries and muddle.
  2. Then add all other ingredients, ice, and shake.
  3. Strain into a chilled coupe glass and garnish with dried rose petals.

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Jessica’s inspiration: “This drink was created after my personal favorite valentine’s day treat, chocolate covered raspberries. It is meant to be decadent, slightly sweet, but still light and easy to sip on.”

Straight From the Heart

by Mixologist Jessica Christensen, Graton Resort & Casino

Ingredients

  • 1 1/4 oz. Stoli Strasberi
  • 3/4 oz. X-Rated Passion Fruit Liqueur
  • 1 oz. Fresh Squeezed Lemon Juice
  • Agave Syrup or Simple Syrup, to taste
  • 2 strawberries
  • Lemonade, to top
  • Soda Water, to top

Preparation

  1. In a shaking tin, add strawberries and muddle.
  2. Add Stoli Strasberi, X-Rated Passion Fruit Liqueur, and fresh squeezed lemon juice.
  3. Squeeze in about a teaspoon of agave, add a little more if you like it sweeter (simple syrup works here too if that’s what you have on hand).
  4. Add ice to your shaking tin and shake for about 10 seconds.
  5. Strain over fresh ice in a collins glass and top it off with half lemonade and half soda water.
  6. Garnish with a strawberry cut into the shape of a heart and stick a dried rosebud out of the top side to create a sweet Valentine’s Day touch.

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You’re In My Heart

by SMOKE LAB National Mixologist Paula Lukas

Ingredients

  • 1.5 oz. SMOKE LAB Vodka
  • 1 oz. Vermut Lustau Rosé Vermouth
  • .5 oz. Portland Syrups Rose Cordial
  • 3 oz. Mionetto Prosecco Rosé
  • 1/4 tsp Pink Edible Glitter

Preparation

  1. Combine SMOKE LAB Vodka , vermouth, rose cordial and edible glitter in a shaker with ice.
  2. Shake and strain into a flute or coupe.
  3. Top with Prosecco Rose and garnish with a red rose petal.

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Photo by Tucker + Hossler Photography

Sammy’s Love Potion #55

by Sammy’s Beach Bar Rum

Ingredients

  • 1 oz. Sammy’s Beach Bar Red Head Rum, divided
  • 4 oz. Champagne, chilled

Preparation

  1. Add half the rum to a chilled champagne flute.
  2. Slowly add the chilled champagne until ½ inch from the top.
  3. Top  with the remaining rum.
  4. Garnish with a fresh lemon twist.

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Photo by Tucker + Hossler Photography

Rum

Tiki Affair

by Sammy’s Beach Bar Rum

Ingredients

  • 1 ¼ oz. Sammy’s Beach Bar Platinum Rum
  • ¾ oz. Sammy’s Red Head Rum
  • 1 oz. Monin South Seas Blend Syrup
  • ½ oz. Fresh Lime Juice
  • 1 oz. Fresh Pineapple Juice
  • 1 oz. Fresh Orange Juice
  • 3 dashes Peychaud’s Bitters

Preparation

  1. In a cocktail shaker filled with ice, add the Beach Bar Platinum Rum, Monin South Seas Blend Syrup, juices, bitters and Red Head Rum.
  2. Shake well and strain into a hurricane or tall glass filled with ice.
  3. Garnish with a fresh pineapple wedge, orange wheel and maraschino cherry.

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The post Toast To Love With These 8 Valentine’s Day Cocktails! appeared first on Chilled Magazine.

Source: Mixology News

Sip Eau Palm Beach’s Cupid’s Kiss Paloma this Valentine’s Day

By | Mixology News

“Oooh.” The first thing you notice when you walk into Florida’s Eau Palm Beach Resort & Spa is its spectacular lobby: swank chandeliers that cast a bright glow on shiny marble floors.

And as you make your way through the room complete with couches, what’s that, beyond the glass doors? The sparkling, stunning Atlantic, no doubt eager for you to jump in and splash around. Come on in, the water’s excellent.

It’s my first time in Palm Beach and my first stop is the Eau (pronounced “Ohh”). Located just on the edge of the southern part of this chic Florida community (in walkable Manalapan), the sprawling seaside resort offers the exact kind of escape from normal life one desires. Rent? Taxes? The jury duty letters stacking up in your mailbox? Nothing really seems important when you’re floating in one of their oceanfront pools, or sipping a frozen one in the sun (and yes, you can order from your lounge chair).

Paradise here also includes waking up in one of the property’s water-facing rooms. Some people arise from their slumber drooling while staring at a wall. At the Eau, slowly open your eyes to the providential view of the glorious sun rising above the ocean. It’s enough to make you want to quit your job and become a beach bum.

But any amount of aquatics and sun are no match for its impressive food and beverage scene. That includes Polpo, an east-coast inspired Italian restaurant which boasts dishes that make you believe you’re somewhere deep in Jersey (when it comes to the food at least). Since I’ve been in a martini mood, I ordered a Ketel One Dirty Martini to start; a chilled salty delight that paired perfectly with a spicy plate of Stuffed Long Hot Peppers, a tri-state delight, with some bites not for the faint of heart. Meanwhile, seafood dishes like Baked Clams, Linguine Con Vongole and Grilled Polpo (Italian for “octopus”) perfectly complement the views: look over there, it’s the ocean again in all its glistening glory.

When it comes to their cocktails, the Eau as a whole is known for a delicious seasonal array of libations. This past January, the effervescent Winter Spritz was on full display (Prescribed Gin, Aperol and Cara Cara Orange Juice), while March aptly boasts the St Patrick’s Day-themed Rocky Road to Dublin (Jameson Stout, Green Chartreuse, a few dashes of Peychaud’s).

Naturally, February’s cocktail star is a Valentine’s-themed concoction, mixed up with tequila and grapefruit juice. Dubbed Cupid’s Kiss Paloma, visit the Eau to sip one by the sea: or bring the resort straight to you by whipping up one at home.

Cupid's Kiss Paloma

Ingredients

  • 2 oz Codigo Rosa Tequila
  • ½ oz Fresh Grapefruit Juice
  • 1 Strawberry, halved
  • 2 Raspberries
  • Splash of Agave Syrup

Preparation

  1. Add the one half of the strawberry and the raspberries to a cocktail shaker.
  2. Muddle with agave, add ice, tequila and grapefruit juice and shake.
  3. Strain into a rocks glass over a large ice cube adding one bar spoon of the muddled fruit.
  4. Top off with Grapefruit LaCroix.
  5. Garnish with the other half of the strawberry.

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The post Sip Eau Palm Beach’s Cupid’s Kiss Paloma this Valentine’s Day appeared first on Chilled Magazine.

Source: Mixology News