March 2024

The Monin 2024 Flavor Trends have been meticulously curated by a team of in-house flavor experts and consumer insights specialists.

Monin’s dedicated team is committed to identifying and monitoring emerging trends that shape flavor preferences, utilizing a combination of proprietary and secondary research methodologies. Furthermore, the team adopts an “eye to street” approach, which involves regular global market explorations and active exchange of trend insights with Monin beverage developers worldwide.

Explore the five trends that will leave a lasting impact on bar and restaurant menus in 2024 and beyond, and uncover the trending cocktails, mocktails and culinary creations.

Trend 1: Under the Influenc(er)

Pop culture is powerful, and when paired with the reach of social media, it’s reshaping how we sip, savor, and socialize. 72% of consumers say they are curious to try new foods, flavors, and dishes they find online to “see what the hype is about,” with nearly 80% of Gen Z willing to try menu items just because they saw it on social media (Datassential).

From drinks as pink as Barbie to entire summer camp-themed bars, it’s evident that microtrends, current events, and limited-time offers ignite consumers’ desire for new experiences and spark their fear of missing out. 67% want to see more fads and short-term trends at restaurants and retail (Datassential). To influence patrons, try crafting expressive and tailored menus to create that “you had to be there” moment worthy of promoting on social. Now trending: new florals, bright colors, mashups.

Sparkling Wine

Let’s Go Pink

Ingredients

• 1 oz. Monin Strawberry Rose Syrup
• ½ oz. Fresh Lemon Juice
• 6 oz. Champagne Or Sparkling Wine

Preparation

1. Fill glass with ice. Pour ingredients into mixing glass with ice, cap, shake and strain into serving glass with ice.
2. Garnish with mint.

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Trend #2: Timeless Temptations

Consumers’ love for nostalgia is here to stay, and this year is all about creating unique and modern renditions of beloved childhood flavors. 72% of consumers enjoy things that remind them of their childhood (Mintel). Today’s consumers want retro and indulgent flavors reinterpreted for modern palates—think cereal milk cocktails, birthday cake, and S’mores lattes, upgraded Shirley Temples, and mezcal espresso martinis. Speaking of espresso martinis, they are now found on 13.6% of U.S. menus and are projected to grow +101% through 2027 (Datassential).

Also, expect to see nostalgic beverages infused with of-the-moment flavors like elderflower, yuzu, and spicy peppers. Playful and indulgent menu offerings appeal to an audience of consumers with globalized, sophisticated tastes who still yearn for the comfort and simplicity of their childhood favorites.

Cinnamon Rolled Iced Coffee

Ingredients

• 1 oz. Monin Cold Brew Coffee Concentrate
• 1 oz. Monin Cinnamon Bun Syrup
• 5 oz. Milk

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add whipped cream to top.

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Trend #3: Kitchen Meets Bar

Savory ingredients and techniques from the dinner menu are moving to beverage. Operators are stretching diners’ palates and imaginations with culinary flavors becoming the star of the cocktail menu. Expect techniques like clarifying, brûléeing, and fat washing, as well as smoking, charring, and fermentation to be found in your glass—adding layers of complexity that consumers crave. With the kitchen pantry as inspiration, “greens” such as basil, dill, turmeric, cilantro, celery, and avocado are on the rise with beverage innovation.

40% say they’re likely/strongly likely to order a cocktail or mocktail with savory elements (Monin Proprietary Data). Beyond fruit and herbs, trending ingredients like beets and turmeric infuse beverages with vivid color and fresh flavor. Mushrooms as an ingredient are also growing on beverage menus, with +41% menu penetration increase in the last 12 months (Datassential). This trend also promotes a no-waste mentality as dual/multiple-use ingredients can be used across multiple culinary and beverage applications.

Whiskey

Golden Hour

Ingredients

• 1 1/2 oz. bourbon
• 1 oz. Monin Golden Turmeric Syrup
• 1 oz. fresh lemon juice
• 1 oz. fresh orange juice

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add thyme, orange peel garnish.

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Trend #4: Flavor Journey

Expect bold, authentic flavors of Southeast Asia and Central America to influence beverage and culinary menus as consumers look to embark on a global flavor journey from the comfort of local establishments. 63% of consumers say they prefer traditionally prepared globally-influenced food (Datassential) and 60% associate Asian cuisine with offering a good variety of flavors (Mintel). From K-Pop to Korean BBQ, Asian influences are quickly integrating into American culture and menus. Emerging beverage applications include Thai tea, bubble tea, and matcha.

Fermented and pickled flavors are becoming more popular, and Asian ingredients like kimchi, miso, and umami flavors are captivating American tastebuds like never before. 63% say they love/like umami flavors after they’ve tried them on menus (Datassential). Beyond Asian influences, the authentic flavors of Central America are also inspiring U.S. beverage and culinary menus. Expect to see region-specific flavors like mezcal, tepache, and falernum become even more popular. Pair unique smoky, spicy, and tangy flavors with sweet fruits to meet consumer desire for adventure and to escape from the everyday.

Tequila

Ube Margarita

Ingredients

• 1 1/2 oz. tequila
• 1/2 oz. orange liqueur
• 1 oz. Monin Ube Syrup
• 1/2 oz. fresh lime juice
• 3 oz. margarita/sour mix

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing tin in order listed.
3. Add ice from serving glass.
4. Cap, shake and pour back into serving glass.
5. Add lime, orange peel garnish and serve.

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Trend #5: Next Gen Now

The next generation of mindful consumers who still want to enjoy happy hour is driving the trends of today and tomorrow. 23% of Millennials and Gen Z are considered “blenders”, ordering both cocktails and mocktails (Datassential). Customization and creativity are key factors when building beverage menus to cater to these consumers seeking delicious “lo/no” options on par with traditional craft cocktails, refreshers, coffees, and teas.

Teas are having their moment as a base ingredient that adds depth to both non-alcoholic and cocktail offerings. In line with the “lo/no” movement, there’s a growing demand for elevated, wellness-focused beverages with sugar-free options and functional additives that meet customers’ varying lifestyles and health choices. Think outside the box with unique flavor combinations to draw attention and fans.

Sparkling Wine

Relax a Little

Ingredients

• 1/2 oz. Monin Hot Honey Syrup
• 1/2 oz. Monin Lavender Lemon Syrup
• 4 oz. champagne or sparkling wine
• 1 oz. fresh lemon juice
• top with club soda

Preparation

1. Fill serving glass with ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Garnish with mint, lavender sprig.

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The post 5 Cocktails Highlighting this year’s Flavor Trends with Monin appeared first on Chilled Magazine.

Source: Mixology News

St. Patrick’s Eve was epic when Jameson took over Times Square on Saturday, March 16.

The Jameson Whiskey St. Patrick’s Eve celebration in New York City was co-hosted by Jost and Che and featured a special DJ performance by Pee. Wee aka Anderson Paak, plus DJ sounds by Jus Ske. Guests experienced a first-of-its-kind ‘rock drop’ a Jameson version of the famous Times Square ball drop at 8 p.m. (aka midnight in Ireland) to mark the occasion, live from the party.

Jameson Irish Whiskey is one of the first brands to ever drop the Times Square Ball to celebrate a new holiday. To further spread the St. Patrick’s Eve spirit from coast-to-coast, Jameson also lit up the exterior of Sphere in Las Vegas, known as the Exosphere in Jameson green; wrap the ferries and water taxis in the dyed-green Chicago River and a complete digital takeover at L.A. Live all marking the new holiday. The rock drop live streamed on JamesonSPE.com for those 21+ and for those in NYC Jameson also hosted a St. Patrick’s Eve kick-off in Times Square Plaza between 43rd and 44th.

St. Patrick’s Eve brought the brand’s ‘Must be a Jameson’ campaign to life by creating a world that connects likeminded people who choose to see the green side of things. Nothing brings people together more than a good holiday and because every Eve celebration has top-notch hosts, Jameson has tapped comedians Colin Jost and Michael Che to help everyone ring in St. Patrick’s Eve.

Celebrity talent, influencers, industry, and VIPs gathered at Beast & Butterflies in Times Square at M Social hotel for an all-out green themed celebration. Leap Year stole what would have been the first proper Saturday St. Patrick’s Day in years, so Jameson declared a new unofficial holiday on Saturday, March 16 – St. Patrick’s Eve.

The night kicked off with sounds by DJ Jus Ske, a flow of themed appetizers and Jameson Irish Whiskey signature cocktails, plus their new Jameson RTD Orange Spritz.

Notable guests at the Jameson St. Patrick’s Eve bash included Michael Che, Colin Jost, DJ Pee .Wee aka Anderson .Paak, Maxwell (music artist), DJ Jus Ske, Odelya Halevi (Law & Order), Lukas Gage (White Lotus/YOU), Leila George (Animal Kingdom), Ben Robson (Animal Kingdom), Jasper Polish (Animal Kingdom), Emily Alyn Lind (GhostBusters/Gossip Girl), Camille Kostek (Sports Illustrated Supermodel), Chiara Aurelia (Netflix Fear Street), Carl Radke (Summer House), Luca Bella Facinelli, Mackenzie Dipman (Love Island), Kailyn Shepherd (model), Brad Kearns (Vanderpump), Christian Cooke, Comedian Mike Young, Wass Stevens, Keeley Hazel, Sofia Franklyn, Comedian Ryan Reiss, Naz Perez, Danielle Carolan, Charity Lawson (Bachelorette), Dotun Olubeko, Nancy Rodrigues, Pierper James, Sofi Ibrahim, Garvey Alexander, Val Greenberg, Comedian Kyle Gordon, Sergio Farias, Omar Torres (Manifest), Arthur Landon, Ridhima Kalani, Rachel Hamel, Luke Hawksworth, Thatcher Shultz, and many more, who gathered at Beast & Butterflies at the M Social Times Square for an all-out celebration rocking their finest green-themed attire and the limited edition Jameson bomber jackets.

The post Jameson Whiskey Rocks St. Patrick’s Eve from Coast to Coast appeared first on Chilled Magazine.

Source: Mixology News

Our exclusive interview with the founders of Skrewball Whiskey celebrates the innovative brand that is driving the spirits world nuts and has captured the hearts and palates of whiskey lovers around the globe.

Chilled chats with the visionaries behind this unique brand to gain insight into their journey, inspiration, and the secrets behind Steven and Brittany’s Skrewball story.

Tell us what’s new at Skrewball Whiskey.

Last year we entered a very exciting partnership with Pernod Ricard USA, giving us the perfect opportunity to boost our strategy, reach more people globally and sharpen our brand-building skills. Partnering with one of the world’s leading spirits producers is a true testament to the Skrewball spirit, and we’re so excited to soon share what’s been in the works for upcoming brand partnerships, global opportunities and more ‘screwball’ activations for our consumers to enjoy.

Talk to us about your whiskey’s huge success.

We fortunately have been welcomed by the misfits as unlikely spirits brand founders, and once we were able to get the product in people’s hands it spoke for itself. The growth of the brand has been everything we could have dreamed of – Skrewball Whiskey had one of the fastest market rollouts in the history of the spirits industry. It’s grown into an international consumer favorite, proven by our 2021 consumer retail growth rate of 1,976%, when we sold over 1M cases in just our third year on the market.

What inspired your whiskey?

It all began with formulating a creative shot in a Yeng family-owned bar in San Diego. The shot was inspired by Steve’s love for peanut butter, which was born from care packages he and his family had received as refugees in the United States. We quickly realized people loved the shot as much as we did, and when we had the idea to bottle peanut butter whiskey, I looked at my husband and said “We can do that. How hard can it be?”
Turns out, it was much harder than anyone ever could have explained to me in the beginning. Yet, we took a shot and were able to do something no one could have predicted. No matter how many obstacles we faced and risks we took, I just knew we’d make it work somehow.

What are bartenders doing with Skrewball behind the bar?

Skrewball is delicious on the rocks or mixed into almost any cocktail imaginable. We recommend it neat with a salty rim for what we call our ‘Salty Nuts Shot’ for simple, sweet, and savory flavor. I personally love it in a Peanut Butter Espresso Martini for a twist on the classic crowd favorite. Many bartenders also like to use the unique flavors to create innovative cocktails that play into consumers’ nostalgic love of peanut butter, making their own versions of PB&J shots with raspberry liquors or Reese’s inspired shots with chocolate bitters.

What are some of the key components you’d like bartenders to know about your whiskey?

We’ve never wavered from our belief that Skrewball is a drink that can be enjoyed by anyone, and that peanut butter whiskey has the power to bring people together, from seasoned whiskey drinkers to first timers. We want bartenders everywhere to know just how versatile it is; we don’t set limits on what’s possible with our whiskey. There are numerous unexpected flavors that Skrewball pairs shockingly well with, like fruit-forward mixers such as pineapple or coconut. We challenge experimentation and think bartenders will be surprised with the results.

What ingredients mix best? What are some of your most popular cocktails and why?

Classic Skrewball mixers that we love are coffee, cola, pineapple juice and cranberry juice, though we’d say you can go far beyond these, depending on your mixology goals. Our most popular cocktails are the PB & Jealous and the Peanut Butter Espresso Martini. For those who prefer a tropical taste that invokes the feeling of being on vacation, the Island of Misfits is an awesome choice. People love the subtle sweetness that Skrewball brings to any cocktail recipe.

The post We Ask Founders Steven and Brittany Yeng About Taking a Shot with Skrewball Whiskey appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska for an analytical look at how whiskey drinkers can be their own worst enemy.

Recently we’ve refocused on a broader profile of the spirits/whiskey taster/drinker. As a sensory research company since 2002, we have noticed that the public’s predilection for alcohol, particularly among neat, straight whiskey drinkers, inevitably results in a lack of recognition of the very spirits they claim as their “favorites.”

Tasting blind (no knowledge of brand) from tulip glasses, few can pick their favorite among three samples. Once ethanol hits the nose, the vast majority couldn’t care less about the sensory subtleties of the spirit. Over time, they become “label-buyer-status-seekers,” pleased and satisfied by the intake of highly concentrated, pungent, anesthetic, nose-numbing ethanol of the spirit, making choices by rarity, influencers, or memorable advertising. We love the stuff, but on the nose, it gets in the way of our personal choices.

We asked ChatGTP4.0 “Where can this obsession with ethanol lead in 3-5 years?” Granted, AI isn’t intelligent to the point where it can creatively invent or discover the unknown (yet), but AI is privy to literally hundreds of thousands of writings and published viewpoints on any subject and quickly assimilates and distills voluminous information. Here is the surprising response, and one can easily recognize that some points are already becoming fact.

ChatGPT (unedited): The current trend in spirits tasting emphasizes high ethanol content, often facilitated by tulip-shaped glasses that concentrate aromas, including ethanol. This preference can overshadow the appreciation of a spirit’s nuanced aromas and flavors, focusing on the intensity of alcohol over its complex character. Such practices can mislead consumers into equating the prominence of alcohol warmth with quality, potentially limiting their ability to discern and appreciate the intricacies of different spirits.

Consumer Attitudes and Behaviors: This focus on ethanol strength over aromatic complexity can lead to several attitudes among consumers:

Key Consumer Attitudes and Emerging Behaviors

• Intensity Over Complexity: A tendency to favor spirits with a stronger alcohol presence, potentially overlooking the intricate balance and depth of flavors.
• Quality Misconception: The assumption that a stronger alcohol sensation signifies higher quality, ignoring the multifaceted nature of what actually constitutes quality in spirits.
• Sensory Evaluation Challenges: The dominance of ethanol can impede the detection of delicate flavors and aromas, hindering a comprehensive sensory experience.
Future Directions: The emphasis on ethanol strength is likely to evolve over the next 3-5 years, influenced by several factors:
• Shifting Preferences: As consumers become more informed, a shift towards spirits that balance alcohol with flavor complexity is expected. This reflects a growing appreciation for craftsmanship over mere intensity.
• Innovation in Glassware: New designs in glassware may emerge, aimed at enhancing the sensory experience by mitigating ethanol’s overpowering effects while highlighting a spirit’s aromatic profile.
• Educational Efforts: Increased efforts to educate consumers on tasting and appreciating spirits are anticipated, focusing on the importance of a holistic approach to evaluating spirits beyond ethanol impact.
• Growth of Low-ABV Spirits: The market might witness a rise in lower-alcohol spirits that offer rich flavor profiles without the overpowering presence of ethanol, aligning with trends towards moderation and health consciousness.

In essence, the spirits industry and consumer preferences are on the cusp of significant change. The current focus on ethanol’s intensity is expected to give way to a deeper appreciation for the subtleties and craftsmanship in spirits production. Innovations in glassware, along with educational initiatives, are poised to guide consumers towards a more nuanced understanding and enjoyment of spirits. This evolution reflects a broader trend towards quality and sophistication in alcohol consumption, promising a future where balance, complexity, and craft take precedence over mere strength. (end of ChatGTP response).

Our Take: Here comes Arsilica, Inc., sensory research company since 2002, and inventor of the NEAT glass. Looks like we have been ahead of the curve all along and have a bright future. We are doing our part for the innovation and educational directions and have been doing so for well over two decades. However, in the end, success is predicated on the acceptance of the mission of true education by associations and brands, as well as the consumers’ inquisitive desire for deeper, truthful knowledge of spirits, and above all, a new, stronger reliance on one’s personal sensory to find those spirits which truly satisfy one’s tastes.

Do pungent ethanol aromas belong with the spirit for sensory diagnostics? Some say, “Sure, it’s part of the spirit.” We say NO, not if you want to smell anything else but ethanol. You can’t detect subtle aromas with a nose numbed by tulip-shaped ethanol nose-cannons. Once the spirit enters the oral cavity, you have the whole flavor enchilada; taste (5%), mouthfeel (5%), and retro-nasal olfactory (90%) through the pharyngeal opening in the back of the oral cavity. No need to blow out your nose ortho-nasally (first sniffs) and ruin the retro-nasal with overabundant ortho-nasal ethanol. Change glassware from a tulip concentrator to an ethanol dissipator.

Without industry associations such as ADI, ACSA, WSWA and huge brand collectives such as Constellation, Diageo, and ABInBev getting onboard the education train, change will take much longer. The wine and beer industries are taking note, but the spirits consumers who need it are lost in the ethanol fog of numbed senses, relying on others’ opinions, following the “gurus,” and above all mistakenly associating higher ethanol, higher price, and smaller production volume with quality. We can’t be taught if we refuse to learn and continue to let irrational assumptions guide purchasing decisions. We need to drink and know things.
Top of Form

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: Whiskey Drinkers Can Be Their Own Worst Enemy appeared first on Chilled Magazine.

Source: Mixology News

As warm Spring weather quickly approaches, we can’t think of a better way to celebrate than by taking a trip to the city that always blossoms with romance—Paris!

Can’t fit that into your schedule? Whipping up some French inspired Spring cocktails might be the next-best thing. We asked Christine Cooney, co-founder of Heavenly Spirits Imports about the topic of French inspired Spring cocktails and here is what she had to say.

Hi Christine, as the leading importer of Artisanal French spirits to the United States, we imagine you often hear about cocktails that Heavenly products have inspired. With that in mind, what elements would you say we should be looking for in a classic “Spring” cocktail?

While I am not a bartender, I think color should be a factor used to indicate Spring. Bright pinks, sunny orange, or tender greens come to mind. As far as taste, I’m thinking rhubarb, or bright fruit such as strawberries, or vegetal notes like fresh thyme twigs might be something to consider.

Is there any Springtime bouquet or aroma that you would recommend?

Of course, anything that hints of Springtime flower blooms such as acacia or violet, or new green growth like fennel, baby radishes, or pea shoots would be totally appropriate in my opinion.

What types of spirits do you think would be best to create the brightest and most refreshing springtime drinks?

That’s a good question. I would imagine you’d want to stay lighter in the ABV department, letting the fruit and flowers do the talking.  Perhaps basing a cocktail on a citrus-centric French gin, one of our blanche Armagnacs, or a light French whisky, complemented by one of our amazing fruit liqueurs like the pamplemousse, or one of our vermouths would get you where you want to be.

All those components sound delightful. Do you have your own favorite cocktail to enjoy on a sunny Spring day?

Yes, I do, my current favorite is called The Perfect Pear, but I have a few other cocktails to recommend for a Spring cocktail Fling as well. We recently collected these recipes from some of our favorite bartenders.

Cognac, Liqueur

The Perfect Pear

Ingredients

• 2 oz. Noces Royales Poire Williams & Cognac Liqueur
• ¾ oz. Lemon juice
• ½ oz. Orange juice
• ½ oz. Simple syrup

Preparation

1. Combine in a shaker with ice and shake until well chilled.
2. Dip chilled coupe glass rim in sugar.
3. Strain into sugar-rimmed chilled coupe glass.

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Cognac, Liqueur

Jaguar Shark

by Gina Richards, Select Oyster Bar, Boston

Ingredients

• 1 oz. Delord Armagnac XO
• 1 oz. Yuzu Curacao
• 3/4 oz. Lemon Juice
• 1 Bsp Rich Syrup
• 1 Amarona Cherry

Preparation

1. Add liquid ingredients and ice to a mixing tin and shake vigorously.
2. Strain into a chilled coupe glass.
3. Strain into a chilled coupe glass. Garnish with the Armarona cherry.

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Gin, Rosé Wine

La Boheme

by La Voile Restaurant, Boston

Ingredients

• 1 oz Yu Gin
• 1 oz cranberry juice
• 1 oz Lillet Rose
• Cranberry bitters

Preparation

1. Shake and strain into Martini glass.
2. Garnish with a strawberry.

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Cognac, Liqueur

B-Pink

Ingredients

• 1 ½oz. Dartigalongue Un-Oaked Blanche Armagnac
• 1 ½oz. Jules Theuriet Pamplemousse Liqueur
• Soda Water

Preparation

1. Pour Dartigalongue Un-Oaked Blanche Armagnac and Jules Theuriet Pamplemousse Liqueur into a highball glass over ice.
2. Top with Soda Water.
3. Garnish with grapefruit wheel.

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Whiskey

Jam Sour

Ingredients

• 2 oz.  French Whisky
• ¾ oz. lemon juice
• ¼ oz. simple syrup
• 2 tsp. Jam or marmalade
• Dash of orange bitters

Preparation

1. Add all ingredients into a shaker with ice.
2. Shake until well chilled and the jam/marmalade dissolves.
3. Double strain over ice into rocks glass.
4. Garnish with an orange twist.

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The post Christine Cooney of Heavenly Spirits Invites You on a Parisian Spring Cocktail Fling appeared first on Chilled Magazine.

Source: Mixology News

The post Whiskey Around the World: Irish Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Crafted using green chile vodka, beet shrub, ginger, and lime, this libation is a cool new twist on a classic using one of the winter’s most popular and colorful vegetables: beets!

“This drink came about to utilize a product I had sitting around since we stopped our brunch service: green chile vodka. It’s great in a bloody mary, and we had a few bottles still hanging around. After I tasted the beet shrub, it had this earthy quality to it that I felt would go really nicely with the vegetal notes in the green chile vodka. A mule is a familiar cocktail that allows guests to feel more at ease going outside their comfort zone since they already know the format and what it will, more or less, taste like,” says Partner and General Manager Nick Hassiotis.

Photo by Nick Hassiotis

Vodka

Nothing Beets A Mule

Ingredients

• 2 oz. St George Green Chile Vodka
• ½ oz. Beet Shrub*
• ½ oz. Lime Juice
• 3-6 oz. Ginger Beer, to fill

Preparation

1. Place vodka, shrub, and lime juice into a glass (copper mug if you want to be more traditional… but with the color being so pretty, we recommend a Collins glass!).
2. Add ice to fill.
3. Fill with ginger beer and stir to incorporate.
4. Garnish with metal pick with beet cubes and crystallized ginger.

*Beet Shrub Recipe

---

Ingredients

• 105g Diced Raw Beets
• 70g White Sugar
• 40g White Vinegar

Preparation

1. Place items into a mason jar.
2. Place the jar in a container with an immersion circulator.
3. Fill the container with enough water so that the waterline is above the ingredients inside the jar.
4. Sous vide at 150F for 2 hours.
5. Strain beets from shrub.
6. Bottle shrub.
7. Reserve beets for garnish.

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The post Nothing Beets A Mule appeared first on Chilled Magazine.

Source: Mixology News

Countdown to Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

“For the Powers Whiskey countdown to St Paddy’s project, I wanted to bring some Sonoran Desert flair to the warm cinnamon and honey that Powers whiskey provides. I combined one of my favorite Irish classics, the Irish coffee, with the spice and flavors of a traditional Mexican hot chocolate. The result is a comforting treat with a brightening zing of pasilla pepper spice in the finish! The name honors the St Patrick’s Battalion, a group of Irish American expats who fought for Mexico in the Mexican American war and are revered on St Patrick’s day in Mexico still today.”

Liqueur, Whiskey

Breakfast of Champions

by Ryne Hoffman @hoffryne

Ingredients

• 1 1/2 oz. Powers Irish Whiskey
• 1 coffee liqueur of choice
• 1/2 oz. Pasilla mixe chili liqueur (I used Amaltepec)
• 1/2 oz. vanilla honey
• Top with hot coffee

Preparation

1. Shaken with orange twist in shaker tin, strained into toddy glass top with coffee of choice.
2. Garnish with grated cinnamon.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Ryne Hoffman, Breakfast of Champions appeared first on Chilled Magazine.

Source: Mixology News

As the Bar and Restaurant Expo approaches, we recently caught up with David Kaplan, co-founder of Death & Co., along with various other remarkable establishments. Our conversation revolved around his upcoming involvement in the convention. We delved into his path to the hospitality sector, his triumphs in the ever-evolving food and beverage landscape, and his vision for the Bar and Restaurant Expo seminars he is involved in. Here are the highlights of our discussion:

CHILLED: Tell us a bit about your 20-year background in the industry. How did you get started and what led to the establishment of Death and Co and your other notable ventures? 

DK: There’s so much to cover in that story. Let’s see, how did it all begin? I started by pursuing fine art in college. Hospitality has been my primary focus since I was young, influenced by my dad’s belief in its character-building nature. My dad, a food enthusiast, instilled in me a love for culinary arts. Meanwhile, my mom, a pharmacist, harbored artistic aspirations. Unknowingly, I merged their dreams by studying fine art and immersing myself in the hospitality realm. After college, craving a more defined path to success compared to the uncertainties of an artist’s career, I ventured to Las Vegas to work at the NINE Group and Rain Nightclub. This experience served as my personal journey of self-discovery, akin to a college graduate’s European exploration. Despite the lack of a clear role at NINE Group initially, my dedication and curiosity led me to absorb as much as I could about hospitality. During downtime, I devoured business, bar, and cocktail literature, jotting down insights on customer preferences and operational efficiencies. While Vegas and nightclubs weren’t my long-term fit, the exposure taught me about my true passions. Eventually, I made the bold decision to move to New York, driven by my profound love for the cocktail culture. Growing up with a fascination for spirits and cocktails, I found them to encapsulate history, culture, and human stories. Arriving in New York, I was determined to launch my own establishment. With a modest inheritance from my late grandmother, I partnered with Ravi Derossi to establish Death and Co. At 24, we embarked on this venture with no prior experience, learning and evolving nightly alongside our team. The clarity gained from my Vegas escapade and life experiences empowered me to create a place that resonated with my vision – Death & Co. 

CHILLED: Death & Co. has been operating for 18 years. What significant changes have you noticed in the hospitality industry from when you started to the current industry landscape? 

DK: One of the most noticeable differences in the cocktail scene is the need for diversification. 

Initially, our focus was solely on excelling in one aspect, which sufficed back then. However, this approach is no longer adequate. Unlike before, now you must be adept at marketing. Initially, we didn’t prioritize marketing, PR, or social media as they weren’t as prevalent. We were obsessively dedicated to perfecting our craft and presentation. Yet, this is insufficient nowadays. You must have a well-rounded strategy. You need to define your brand identity precisely and integrate it consistently. The core remains the same, but now, success demands a sharp focus on marketing, branding, social media, and maintaining a strong business ethos. Leadership, entrepreneurship, and operations must align seamlessly to excel. This level of cohesion was not as critical in the past. The cocktail industry has evolved into a more global phenomenon, requiring extensive marketing efforts to be noticed and remain relevant. Bars now engage in tours, host pop-up events, and strategically promote themselves through various channels, including books. For example, establishments like Double Chicken Please in New York employ innovative culinary techniques and prioritize team-building by organizing retreats. This corporate approach to staff management is becoming more common. Operators and business owners face heightened expectations today, particularly in meeting staff demands for engagement, recognition, career growth, and benefits. This accountability drives us to create better businesses, which in turn benefits customers through enhanced experiences and service quality. The dedication and engagement of a happy team translate into exceptional service and products for guests. 

CHILLED: This leads me to my next question, regarding your seminar “Feast to Flourish: Navigating Food and Beverage Partnerships for Business Growth,” set to be presented at the Bar and Restaurant Expo. Could you share with us what attendees can anticipate from this panel discussion? 

DK: Absolutely. This panel is quite thrilling. It primarily revolves around management deals, exploring their nature, benefits, and distinctions from traditional partnerships. Although we commonly refer to them as “Partnerships” in public, they offer various advantages beyond standard partnerships. They require no upfront capital and offer significant rewards in terms of brand growth and capital. We will delve into a range of deal types, from full stake ownership where 100% of the capital is provided by you, to more progressive arrangements where the developer contributes a portion of the capital, and you invest a smaller amount or none at all. The discussion will also touch upon consulting, licensing, and management deals. However, our main focus will be on management deals, as we view them as versatile avenues for growth. One of the key attractions of management deals is that they do not necessitate an initial capital investment. In fact, you receive compensation for their development without assuming the liabilities or operational costs directly. For instance, if there are accidents or injuries, the responsibility does not fall on you or your insurance. The staff is not technically your employees, yet the brand is typically yours. While there are downsides to consider, we will navigate through the full spectrum, providing real-world examples and detailing the pros and cons of each type of deal. We will also discuss how these deals manifest, primarily within hotels, but also explore opportunities beyond the hotel sector. I am co-hosting this seminar with a close friend named Kong, who has a background in PR and strategic partnerships at ACE Hotels. ACE Hotels boasts an impressive track record of unique partnerships, collaborations, and management deals with a diverse range of F&B professionals. Our aim is to deliver a practical and informative session, offering clear insights and actionable strategies. 

CHILLED: What are you most looking forward to at the Bar and Restaurant Expo? Will you be participating in multiple seminars or talks? 

DK: Following the panel presentation, I will be hosting another talk just 15 minutes later! It’s a 2-hour workshop, which sounds quite intense. I am the final speaker of the day in the Startup Essentials Bar and Restaurant Boot Camp, a full-day event scheduled for Monday from 9 am to 5:30 pm. My session focuses on “Creating the Guiding Principles for you and your Business.” I have carefully thought about this workshop and aim to deliver maximum value rather than merely filling the time slot. The workshop primarily revolves around defining your purpose and core values, starting with you as an individual, not your business. It delves into how this process shapes your business’s purpose and core values. From there, we move on to drafting your entire Entrepreneurial Operating System (EOS) and Vision Traction Organizer (VTO), which serve as the foundation for setting your 3-year, 5-year, and quarterly goals. Understanding and identifying your purpose and core values form the cornerstone of any entrepreneurial journey. This foundational step can be transformative and is crucial for any business, especially in the hospitality industry, to resonate and succeed authentically. The most successful businesses are authentic reflections of their entrepreneurs. Knowing your core values is essential, as it influences building an effective marketing plan, attracting exceptional staff, and creating engaging programs. By aligning these elements with your true self, your business can thrive. I am genuinely enthusiastic about this workshop as it aligns with a topic I am passionate about. While I cannot guarantee the entire 2-hour duration will be filled, I promise it will be interactive, engaging, and enjoyable. We will provide paper and pencils for hands-on activities during the session. My goal is for everyone to leave with a solid start on this important work and the realization that making this a habit can propel them far ahead in their competitive field. 

CHILLED: This brings me to another question– what are some key tips for successfully managing a beverage program? I believe you touched on that in the previous question. 

DK: Absolutely, there are numerous specific tips for running a successful beverage program, but I believe the most crucial aspect is understanding your identity and putting in the effort. Once you have a clear view of who you are, the next step is understanding the identity of your business. From there, the beverage program should naturally fall into place. For instance, if the vibe is light-hearted and playful, you may incorporate fun shots, creative sidecar options, or other celebratory elements. The structure, tone, and scope of the beverage program should reflect the essence of the business and your own identity. This approach can make the process more enjoyable and streamlined. Nickel City serves as a prime example of this philosophy. Travis Tober knows who the fuck he is and his strong self-awareness influences every aspect – from his team and hiring practices to the overall atmosphere of the bar. People are drawn to the establishment because of the fun and vibrant energy exuded by him and his team, making the entire experience enjoyable and engaging. 

CHILLED: Discuss with us about launching a bar or restaurant today and what’s essential to understand. 

DK: My top advice is to truly understand yourself, a point I’ve emphasized and will delve into at the Bar and Restaurant Expo. Without self-awareness, all efforts and plans are futile. It all remains theoretical and hypothetical. Without self-awareness, no practical progress can surpass that lack of knowledge. So, I believe this is crucial. Another significant piece of advice, besides starting with yourself and understanding your purpose, is recognizing when you face a “who” challenge, not a “how” challenge. You don’t have to be the solution to every problem. It’s important to acknowledge your strengths and weaknesses. For instance, I know I’m not equipped to be a bartender, so I hire someone with that expertise. Recognizing your limitations and hiring the right individuals to address your weaknesses is crucial. Trying to master everything will only slow you down. If you have a brilliant concept but lack a certain skill set, partner with someone who has it or hire a professional. As founders and entrepreneurs, we often feel the need to be proficient in every aspect, but this approach can lead to failure. By being passionate, confident, and clear about your vision, you can attract others to join you. Passion and confidence stem from understanding your core values, purpose, and goals. This formula, although seemingly straightforward, requires dedication and hard work to execute but can lead to purposeful and linear progress.

The post Interview with David Kaplan from Death & Co. appeared first on Chilled Magazine.

Source: Mixology News

Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

Whiskey

Gaelic Gold

by Julia Melucci @jgoolia1 

Ingredients

• 2 oz Powers Irish Whiskey
• 1 Egg White
• 1 oz. Lime Juice
• 3/4 oz. Organic Agave Syrup

Preparation

1. Put all ingredients into shaker tin, dry shake, then add ice and shake until chilled.
2. Strain over fresh ice into bucket glass and enjoy.
3. Garnish with gold candy coin.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Julia Melucci, Gaelic Gold appeared first on Chilled Magazine.

Source: Mixology News