Monthly Archives

March 2024

Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Dallas Juanes Emerald Isle Golden Affair Cocktail

By | 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.

Emerald Isle Golden Affair 

by Dallas Juanes @dallasmixesitup 

Ingredients

  • 1 1/2 oz Powers Irish Gold Label
  • 1/2 oz Cognac
  • 1/4 oz Dry Curacao
  • 1/2 oz Coffee liqueur (float)
  • 1 oz Banana Orgeat* 
  • 3/4 oz Lime Juice
  • 2 dashes Black Walnut Bitters

Preparation

  1. Build the Irish Whiskey, Cognac, Dry Curacao, Banana Orgeat, and Lime juice in a shaker tin, roll to chill and incorporate all ingredients together.
  2. Strain on to crushed ice and float the coffee liqueur.
  3. Garnish with a lime wheel and an aromatic mint boutique.

*Banana Orgeat


Ingredients

  • 32 oz Unsweetened Almond Milk
  • 32 oz Demerara Sugar
  • 16 oz Banana Puree (The Perfect Puree)
  • 4 oz Cognac
  • 1/2 oz Orange Flower Blossom Water

Preparation

  1. In a pot, simmer the almond milk until hot.
  2. Add the demerara sugar and reduce by 25% stirring constantly.
  3. Remove from heat and all other ingredients.
  4. Strain the thickened orgeat through a fine mesh strainer to remove any solids that have formed.
  5. Keep refrigerated for up to 3 weeks.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Dallas Juanes Emerald Isle Golden Affair Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Espresso Ginger Martini

By | Mixology News

Celebrate National Espresso Martini Day with this riff on the classic!

Manny Hinojosa, Cazadores global brand ambassador, mixes his Espresso Ginger Martini with coffee liqueur to mellow espresso’s bitter side. The result: an amazing blend of powerful espresso and the spicy heat of ginger. Check out the recipe below!

Photo by Manny Hinojosa

Espresso Ginger Martini

by Manny Hinojosa

Ingredients

  • ½ oz. The Perfect Purée Sweet Ginger
  • 1 oz. Cazadores Café
  • 3 oz. Fresh Brew Coffee
  • 1 pinch Ground Coffee, for garnish

Preparation

  1. Combine all the ingredients in a cocktail shaker with ice.
  2. Shake vigorously and serve up.
  3. Add a pinch of ground coffee to garnish.

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The post Espresso Ginger Martini appeared first on Chilled Magazine.

Source: Mixology News

We Ask Bar Owner Joe Lamonica the Story Behind Vuolo’s Cocktail Menu

By | Mixology News

Vuolo’s a popular Italian restaurant and bar located in Winthrop, Massachusetts offers a detailed cocktail menu featuring between 15-17 cocktails every three months and rotates a specials menu with their most exciting three-four ideas every month.

“This month we tried to push ourselves to expand the flavor of spirits through fat washing,” says Joe. “My favorite offering this month was a drink called “Laughing over Chocolate and Cigars” which features a wash of Nutella butter, espresso beans, and dried Shiitake mushrooms. All these elements work independently to not only smooth out the “smoky” elements of the Mezcal but add a depth of flavor that widens through your whole palette. These are ideas we are approaching on our every menu moving forward. We ask Joe to talk more about Vuolo’s unique menu.

Talk to us a bit about the latest menu.

The upcoming menu for the winter months is going to be different from our menus the previous seasons. The menu will be more refined and feature all the most intricate and technical items we have perfected over the last year. We are also putting a higher focus on curating wine varietals that are unique in both story, rarity, and flavor. My philosophy on this menu is to expose my customers to more interesting flavors and broaden their horizons. We need to understand there is a world out there other than Napa Cabernet.

Tell us more about the inspiration behind your cocktails.

The “Agony and the Ecstasy” was a cocktail I developed on a trip to Florence, Italy. Chloe and I were on a tour to the statue of David by Michelangelo when the guide mentioned the book about Michelangelo’s life entitled The Agony and the Ecstasy. I motioned over to Chloe and said, “That’s it”. So, we worked backwards and had the name of the cocktail prior to the idea for what its contents would be. We essentially worked to encompass both soothing ingredients Brown-butter washed Suntory whisky and orange peel syrup as well as ingredients that are harsher on your palette (lemon juice and Demon Seed). Lastly, we float wine on the top of the drink (reminiscent of a NY sour) and place a piece of rosemary as garnish for an aromatic feel. It is a very technical drink that is designed to be a roller coaster ride for the customer’s senses.

Tell us about the techniques used to create your cocktails.

I pride myself on using multiple techniques at Vuolo’s such as milk punching, handheld frothers to add air to egg whites in sours, fat washing to add greater depth of flavors to spirits and crafting each syrup for unique flavor combinations. Our philosophy on the cocktail menu at Vuolo’s is consistency and effort. Each cocktail from a Manhattan to a specialty cocktail requires care and should be produced to the best of our abilities. We also take a newer approach to naming cocktails where we shy away from the conventional way of naming based solely on their appearance but instead on songs, phrases, or pure nostalgia that connect to us.

Talk to us more about fat washing.

Fat washing is a technique of using butter as a conduit to extract flavors from different spices or foods and infuse them into the spirit of your choice. We have two on the menu we are most proud of now which are “Laughing over Chocolate and Cigars”, our mezcal infused with Nutella, dried shiitake mushrooms, and espresso beans. The second is “Real Peanut Butter” our peanut butter infused whiskey. The drink is inspired by peanuts at a baseball game with a rich round flavor and a half salt rim which we encourage our customers to “salt to taste”.

Laughing over Chocolate and Cigars 

Ingredients

  • 2 oz of infused mezcal
  • 2 bar spoons of cinnamon syrup
  • 2 dashes of Turkish tobacco bitters

Preparation

  1. Stir and serve over a large rock with an orange peel.

Description

A slow infusion over 3-5 days of Nutella, espresso beans, and dried mushrooms washed mezcal. Strain through the coffee filter after 3-5 days.

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Any tips and tricks you can share?

Some techniques for doing it are first to choose ingredients that make sense or ideas that seem like they could make sense. We got ambitious at Vuolo’s recently with a lemon butter pisco sour riff and though it made sense to taste, it is outlandish for a beginner.

Next place unsalted butter in a saucepan on medium heat when you see that butter melt and begin to simmer add your ingredients to the pan and continue to simmer for several minutes. When the butter looks like it is taking on the color of the ingredients you can remove from the heat and let cool slightly.

Next, we like to have spirits placed in a container and to pour in while still hot thus “shocking” the liquor and expediting the infusion process. Next let sit in a refrigerated place for 2-5 days and double strain thru a coffee filter. You may have to do this process a few times, but patience is key. These methods up the quality and excitement of house spirits and will deepen the flavor profile of your cocktails.

Tell us more about using homemade syrups and ingredients at Vuolo’s.

We have departed from using store bought ingredients and now produce most of our ingredients on premise. I believe this adds to the complexity of flavor but also puts the guest’s worries of synthetic products at ease. It is much more compelling to use a cinnamon syrup made from sugar, water, and cinnamon sticks than one including a mess of gums and artificial ingredients. These methods make your drinks taste better and add to the pride of our service staff in the cocktails they produce.

What are some of your favorite ingredients to work with?

Ingredients are inspired by anything from the great meals we have had to flavors that remind me of my childhood. I recently have been exploring chocolate and brown butter and have made them staple washes at the restaurant. Both have very rich and savory flavors that mix wonderfully with both summer and winter ingredients. We have a brown butter whiskey drink we call “Japanese Campfire Song” which contains, brown butter Suntory, lemon juice, burrata foam and the final ingredient of a fruit syrup that rotates with the seasons. In the summer we have used strawberry and mint and in winter months we rotate to black currant.

Bartenders should be encouraged to do what they feel and add ingredients to their menus that inspire them. All ingredients though need to make sense. Always do multiple samples of the ingredients and change the quantity of your ingredients accordingly to perfect the cocktails. Look at past successful cocktails and understand more deeply why these flavors work with each other. It is important for a drink to be balanced. It should accent all the functions of your palate when tasting it and be an equal amount of sweet, tart, bitter, salty, and savory. To me that is a perfect drink.

Talk to us about the guest’s experience at Vuolo’s.

I have recently had a deeper thought on consumption and the industry. Over the last 15 years in the restaurant industry, I have seen and even in the past participated in America’s unhealthy relationship with alcohol. It is one that we should look to mend not eliminate all together. We need to educate and explain the importance of moderation. The easy way out is to eliminate consumption altogether, instead we should look inward to ourselves and understand the need for this over consumption. One way we attempt to do this is overstating what is in the glass.

If you get a well-crafted cocktail that is flavorful and cared for by your bartender, you should be more inclined to savor it slowly and let that experience of taste and flavor be the thing that takes you away from the perils of your daily lives. There is more excitement in the journey than the immediate satisfaction and headache of a cheap drinking experience. We educate the guests on the lineage and flavor profiles of the drinks as well as the stories behind the cocktails to enhance their experiences and give them a deeper understanding of what we are all about.

Where do you see cocktail culture headed?

I believe cocktail culture is headed towards more infusions and what I call “chef driven” concepts. I think that America has gotten tired of stir-ups and twisty mustaches. Though the excitement of speakeasies sound enticing, this isn’t 1920s prohibition and with restaurants and bars struggling, why would you want to hide your business with a secret passcode? I personally think that we will see the industry move away from these concepts and into less pretentious new frontiers. We should be eliminating the barriers between customers and staff. I like to teach my customers at eye level and allow them to experience what we are putting in their drink as a way to eliminate the stuffiness and hard to approach cocktails bars of the past.

Talk to us about your team.

I think of myself as a “working class” bartender. I always have. There is a photo of my grandfather hanging at the front of the restaurant. He was a shoemaker and did that profession for 50 years and owned his own business throughout his life. I spend most of my days within those four walls preserving this and passing it along to my staff. Think of me as a ‘Drinkmaker” not a “mixologist”. I am providing a service for my guests. The most memorable thing I have heard as of late is when the Chef Grant Achatz of the famous Alinea met Thomas Keller of the French Laundry. This was in the mid 90s and at the time the French Laundry was top 10 in the country. They still hold this title but at that time they were a lesser-known restaurant.

Grant’s first-time meeting Chef Keller was seeing him mopping the floors of his own restaurant. As a leader it is my goal to always mop my floors sometimes literally but also figuratively. Through these actions we must never lose sight of our goals, which is crafting a world class cocktail program. We instill this in our staff, and I do my best to lead them to where we need to go. The philosophy of “shut up and work” is an important one. I believe we have begun to lack this in our technology ridden society. Marketing is key but if there is no substance behind the products, we have nothing.

Lastly, Vuolo’s will continue to progress as much as we can every day and try to stretch our customers’ minds and taste buds where we think they can go. It is a personal mission of mine and now this mission has wandered into obsession.

Rum

Drinking Mount Fuji in a Pina Colada

Ingredients

  • 1 1/2 oz infused Strega
  • 1 oz pineapple juice
  • 3/4 oz lime juice
  • 1 egg white
  • splash soda

Preparation

  1. Strega fat washed rapidly in a sous vide with coconut and sesame oil.
  2. when completed double strain.
  3. Twice shake and double strain over a large rock.
  4. Garnish with a dehydrated lime.

Description

A pina colada with added complexity.

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The post We Ask Bar Owner Joe Lamonica the Story Behind Vuolo’s Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

High Rise Seltzers: They’re In the Limelight For A Reason

By | Mixology News

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now.

The hemp-derived cannabis infused into these seltzers is a non-alcoholic alternative and may help enhance pleasure and motivation, regulate sleep, and reduce inflammation. High Rise boasts a full line of seltzers with flavors like mango, blueberry, and lime. We got a chance to talk with the team behind High Rise, and even got three fun recipes! Check it out below.

What was the inspiration behind creating your products?

Matt and Libiss Skinner are the visionary owners of High Rise Beverage Company. The Skinners discovered the benefits of CBD years ago as a way to combat Libiss’ uncontrolled ulcerative colitis and for the first time in her life, she was living without any pain or discomfort. Matt Skinner knew then that he wanted to bring his and Libiss’ passion for quality CBD products to the community but in a way founded on education rather than fast sales. This led Skinner to start his first venture in the space, Charleston Hemp Collective – offering an expansive product line with everything from gummies to tinctures. Seeing the success of Charleston Hemp Collective, Skinner also identified a gap in the market where the beverage industry was concerned, and thus, High Rise was born.

What are the benefits of D9 THC and CBD?

When it comes to CBD and D9, there are many health and wellness benefits such as enhancing pleasure and motivation, regulating sleep, and reducing inflammation. However, the bigger benefit the High Rise team has seen is how alcoholic alternatives like CBD and D9 have helped create a more inclusive environment where individuals feel supported in their choices, fostering a sense of belonging and camaraderie among residents of diverse backgrounds and lifestyles.

Who should try these seltzers?

Everybody! High Rise seltzers are a great non-alcoholic alternative but go far beyond behind the bar. High Rise is also a great way to unwind after a long day or replenish after a workout! Enjoy it straight from the can or mixed into your favorite mocktail recipe for all the buzz minus the hangover.

Any new products in the works you can tell us about?

High Rise Beverage is extremely excited to announce the launch of its THC-free seltzer line — projected to drop at the end of this month (March 2024). High Rise Blackout Edition is THC-free – containing natural adaptogens as key ingredients to promote the calming or lifting effects High Rise fans know and love. A portion of the proceeds from High Rise Blackout Edition will go directly to supporting cannabis education and contributing to positive changes in hemp laws.

Photo by Jonathan Boncek

Aligned

by High Rise Beverage Company

Ingredients

  • 1.5 oz. Beet/Maple Syrup*
  • 1 oz. Lemon Juice
  • 4 droppers 5-spice N/A Bitters (we use @bablouieco bitters)
  • Blueberry D9 High Rise Seltzer

Preparation

  1. Add beet/maple syrup, lemon, and bitters to a shaker.
  2. Fine strain into a Collins glass.
  3. Add ice and top with Blueberry seltzer.
  4. Garnish with a sage leaf.

*Beet/Maple Syrup


Ingredients

  • 2 Roasted Beets
  • 1/2 cup Maple Syrup
  • 1 cup Water

Preparation

  1. Add 2 roasted beets cut into cubes and 1/2 cup of maple syrup to a medium-sized pan with 1 cup of water and bring to a boil.
  2. Add 2 roasted beets cut into cubes and 1/2 cup of maple syrup to a medium-sized pan with 1 cup of water and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes.
  3. Muddle beets until incorporated then fine strain into an airtight container.

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Photo by Jonathan Boncek

Blood Orange Spritz

by High Rise Beverage Company

Ingredients

  • 1 oz. Fresh Squeezed Blood Orange Juice
  • 1 oz. Fresh Squeezed Lemon Juice
  • .5 oz. Turmeric Ginger Simple Syrup*
  • Blood Orange High Rise Seltzer, to top

Preparation

  1. Add blood orange juice, turmeric ginger syrup, and lemon juice to a shaker and shake until incorporated.
  2. Pour into a glass of your choice.
  3. Add ice.
  4. Top with a Blood Orange D9 seltzer and stir.
  5. Garnish with blood orange wheel.

*Turmeric Ginger Simple Syrup


Ingredients

  • 1/2 cup Sugar
  • 1 cup Water
  • Chopped Ginger Root (1-2 inches)
  • Chopped Turmeric Root (1-2inches)

Preparation

  1. Add ingredients to a medium-sized saucepan over medium heat and bring to a boil, stirring occasionally.
  2. Once the sugar has dissolved reduce heat to low and simmer for 10 minutes.
  3. Remove from heat.
  4. Let cool completely and strain into an airtight container.

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Photo by Jonathan Boncek

Paloma

by High Rise Beverage Company

Ingredients

  • 1 oz. Fresh Grapefruit Juice
  • 1 oz. Fresh Lime Juice
  • .5 oz. Agave
  • High Rise Grapefruit Seltzer (CBD or Delta-9), to top

Preparation

  1. Start by adding salt to the rim of your glass for that perfect first sip.
  2. In a shaker, combine grapefruit juice, lime juice, and agave with ice. Shake for 10-15 seconds.
  3. Strain the mixture into your glass.
  4. Top it off with your favorite High Rise Grapefruit seltzer (CBD or D9).
  5. Add ice.
  6. Garnish with a grapefruit slice.

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The post High Rise Seltzers: They’re In the Limelight For A Reason appeared first on Chilled Magazine.

Source: Mixology News

Women of the Vine & Spirits launches 86 Harassment, an Industry-wide Initiative to Address Sexual Harassment in Hospitality

By | Mixology News

Women of the Vine & Spirits (WOTVS), the only global membership organization dedicated to empowering and advancing women across every industry sector and all three-tiers in the beverage alcohol industry, has announced 86 Harassment (www.86harassment.com), a groundbreaking industry-wide initiative addressing sexual harassment and gender-based violence within the beverage alcohol and hospitality industries.

In development since 2020, 86 Harassment has corporate catalyst funding from Women of the Vine & Spirits and Pernod Ricard North America (www.pernod-ricard-usa.com), was announced at the WOTVS Global CONNECT! Conference hosted in collaboration with the DISCUS Conference, in San Diego.

Today, the industry-wide initiative is additionally funded and proudly supported by Industry Association Partners the Distilled Spirits Council of the United States (www.distilledspirits.org) and Wine & Spirits Wholesalers of America (www.wswa.org) and Corporate Sponsors Pernod Ricard North America (www.pernod-ricard-usa.com) and Republic National Distributing Company (www.rndc-usa.com).

“This first-of-its-kind coordinated effort with Industry Association Partners and Corporate Sponsors stems from our belief that every individual deserves a safe and respectful workplace free of sexual harassment,” said Deborah Brenner, Founder & CEO, Women of the Vine & Spirits and Diverse Powered Brands.

“Thanks to Pernod Ricard North America, the corporate catalyst sponsor, 86 Harassment serves as an industry-wide resource to help guide companies and employees on the path to prevention.”

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

86 Harassment is the first industry-wide initiative specifically designed for the beverage alcohol and hospitality industries to co-create an action plan aimed at reducing incidents of harassment and violence. We aim to create a model that can be duplicated by other industries worldwide emphasizing a collective commitment to fostering safer environments for employees and customers alike.

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

Statistics show that harassment is very prevalent in the beverage, alcohol and hospitality industries, with higher incidents of workplace harassment compared to other industries; according to Restaurant Opportunities Center United, 9 in 10 women in hospitality have been sexually harassed on the job, compared to 3 in 10 in the general workforce.

Beyond the moral imperative, 86 Harassment recognizes the critical business imperatives associated with combating workplace harassment. Research underscores the detrimental impact of harassment on employee satisfaction, productivity, hiring, retention rates, and company reputation, highlighting the urgent need for industry-wide action.

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

“As a leading voice in the beverage alcohol industry, we recognize the importance of addressing sexual harassment and gender-based violence,” said Kayla Campbell, Vice President, Total Talent, Diversity & Enterprise-Wide Development Pernod Ricard North America.

“Through our sponsorship of 86 Harassment, we are committed to driving meaningful change and promoting a culture of respect and dignity across our industry. We encourage others to join us in this critical movement.”

86 Harassment will support employers and employees with the following free resources:

●  Customized Training for the beverage alcohol and hospitality industries on setting boundaries and bystander intervention, including “Creating A Safer Community,” developed and conducted by RAINN (www.rainn.org).
●  Industry-specific Dedicated Confidential Crisis Intervention Hotline operated by staff at RAINN. Telephone Crisis Intervention Services available in English and Spanish. The hotline staff are available 24/7 to support communities with industry-specific crisis intervention, empathetic listening, and warm handoffs to designated local service providers. The Hotline provides quality, anonymous, and confidential crisis intervention services in English and Spanish to support survivors within our industries.

●  Centralized Resource Hub including glossary key terms and phrases, articles, reports, newsletters, and educational resources for anyone in the beverage alcohol and hospitality industries. Handouts, toolkits, postcards, flyers, stickers, posters, available to download, print and post on walls on-premise, off-premise, offices and use at conferences, and events.

“At RAINN, we understand the profound impact of sexual harassment and violence on individuals and communities,” said Rajit Kabadi, Chief Consulting Officer of RAINN Consulting Group.

“We are proud to be sought out by and lend our expertise to 86 Harassment to provide crucial resources and training to industry professionals, fostering environments where everyone feels valued and protected.”

The post Women of the Vine & Spirits launches 86 Harassment, an Industry-wide Initiative to Address Sexual Harassment in Hospitality appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 ELEVATE Charity Masquerade Ball Raises Funds for Helen David Relief Fund

By | Mixology News

After their first full day of seminars and tastings, ELEVATE attendees enjoyed a charity masquerade ball in the crystal ballroom of The Brown Hotel, a historic Louisville landmark.

The night of mystery began at 10 p.m., with guests dressed in their fanciest garb while donning a variety of face coverings, from rhinestone tassel masks and feathered pieces to carnival masks and self-adhesive face jewels. The room was adorned with embellishments to match — glittery tablecloths were complemented by tealight candles and large, feathery mask centerpieces; and the lighting was dimmed with pops of color.

A variety of bite-sized desserts were served, including chocolate mousse cups, apple tartlets, mini bourbon pecan pie, and bourbon cheesecake. A local DJ dropped beats from the stage, while numerous brand sponsors lined the perimeter of the room, offering a variety of spirit and cocktail tastings.

The offerings included Broken Shed vodka, Spearhead single grain scotch whisky, Mandarine Napoléon liqueur, Amaro Nonino, Hirsch whiskeys, and DeGroff aperitivo, to name a few. There was also a selection of absinthes Absinthia’s Bottled Spirits, which is owned by Sunset’s 2022 International Spirits Competition Best Woman Distiller, Absinthia Vermut. Dry options were available, too, courtesy of Lyre’s non-alcoholic cocktails, spritzes, and sparkling drinks.

Attendees also had the opportunity to participate in a raffle, which helped to raise funds for the Helen David Relief Fund (HDRF), via the USBG National Charity Foundation. The HDRF honors the memory of the late Helen David, a Shirley Temple-loving bar owner and community leader from Port Huron, MI who battled breast cancer twice. She was known as being an inspiration to many, including a young boy who grew up learning the trade in her bar. Today, the fund provides financial assistance to people in the bar industry who are undergoing treatment and/or recovering from cancer.

“On behalf of myself, the USBG, and the entire bartending community I cannot thank Chilled Media and Chilled 100 ELEVATE enough for your support and generous donation to the Helen David Relief Fund. The HDRF is a charity I started in 2010 and later partnered with the USBG Charitable Foundation in memory of my cousin Helen David who opened a bar in 1937 in Port Huron, Michigan. Helen ran the Rail for nearly 70 years, and during her life, she survived breast cancer twice. Helen was a very philanthropic woman, she instilled in me the importance of giving back and helping those less fortunate. Today the HDRF is here to assist bartenders going through cancer treatment. With your support, we have been able to help over 70 bartenders affected by cancer. Happiness!” TAG (Tony Abou Ganim)

The post Chilled 100 ELEVATE Charity Masquerade Ball Raises Funds for Helen David Relief Fund appeared first on Chilled Magazine.

Source: Mixology News

Pickleball, TV Personalities, and Smirnoff Smash Vodka Soda

By | Mixology News

Smirnoff SMASH Vodka Soda presented the Desert Smash Celebrity Pickleball Challenge, hosted by TV Personality and Bachelor Nation Alum, Colton Underwood.

The tennis and pickleball pros battled it out with the celebrities in the desert heat over six matches and cooled off with a refreshing Smirnoff SMASH Vodka Soda post game. Throughout the tournament, fans and viewers enjoyed the bold flavors of SMASH Vodka Soda while cheering on their favorite team.

The inaugural event took place at La Quinta Resort Club and celebrity guests in attendance included model Sam Asghari, Maroon 5’s James Valentine, LMFAO’s Redfoo, Gavin Rossdale, and more.

Tennis and pickleball pros who participated included Sam Querrey (USA), J.J. Wolf (USA) and Pro Pickleball players Jill Braverman and Wesley ‘Sweeps’ Burrows.

The post Pickleball, TV Personalities, and Smirnoff Smash Vodka Soda appeared first on Chilled Magazine.

Source: Mixology News

Celebrating 50 Years of Colorado’s The Gant with its Aspen Cocktail

By | Mixology News

It was 50 years ago this season when what would become a staple of the Aspen, Colorado community first opened its doors.

Located just outside what was then a very quaint mountain town, in the past half decade The Gant has been wooing tourists and locals alike to its expansive tree-filled property at the base of Aspen mountain.

“It was the golden years of the ski industry,” recalls General Manager Donnie Lee of its early 70s infancy. Back then, a lift ticket was a mere 9 bucks and the popular cocktails consisted of a Tequila Sunrise.

“But just like now, Aspen was concerned over the development and changing of the town’s character,” says Lee. Soon enough Aspen became “a draw to many celebrities and others to enjoy the culture and skiing.” Among them, early A-list visitors in the form of Marlon Brando and Diana Ross. “Everyone commingled together, eating and dancing at all the same places.”

That includes the confines of The Gant where many partied the night away after a night on the nearby slopes, including Lee who joined the ranks at the resort in 1985. “Like so many others I moved here without a plan, other than skiing and enjoying the mountain lifestyle,” he remembers of the rollicking lifestyle.

“It was a great time, very collegial in town. Everyone worked hard and played harder.”

Today, Aspen has turned into a luxe destination, with a nationally recognized dining and drinking scene to prove it. As the town grew from sleepy getaway to one of the top winter destinations in the United States, The Gant and its in-house cafe and watering hole Pepperjack’s has seen it all; from the 80s-era snowboarding boom, Aspen’s days as the center of Hunter S. Thompson’s travails to its current heyday and plethora of luxurious designer shops and four star restaurants.

In honor of The Gant’s golden anniversary, all season long they are throwing it back to the 1970s, including reintroducing classic cocktails from its early days. “We have The Gant ‘73, which is the resort’s signature anniversary libation, as our take on the French 75,” Lee singles out as one example.

Another highlight of the menu is the aptly-named Aspen Cocktail, which utilizes Woody Creek gin hailing from nearby Basalt. Celebrate the mountain charms of The Gant by making an Aspen Cocktail of your own, below.

The Gant’s Aspen Cocktail

Ingredients

  • 1 1/2 oz Woody Creek Gin
  • 1/4 oz Gallo Dry Vermouth
  • 1/4 oz Cinzano Sweet Vermouth
  • Splash of Orange Juice

Preparation

  1. Combine, shake and serve in a chilled Martini glass.

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The post Celebrating 50 Years of Colorado’s The Gant with its Aspen Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Sip, Sip, Hooray! Check Out These 4 St. Patrick’s Day Cocktails

By | Mixology News

Happy St. Patrick’s Day! From a refreshing sparkling mule to a fun green martini, these cocktails will have you feeling like you found a pot of gold at the end of the rainbow.

Check them out below!

Irish Sparkling Mule

Ingredients

  • 1.5 oz. Triple Dog Irish Whiskey
  • 0.5 oz. Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • 1.5 oz. Ginger Beer
  • 2 oz. Cava or Prosecco

Preparation

  1. In a shaker with ice, add Triple Dog Irish Whiskey, lemon juice, simple syrup and ginger beer.
  2. Shake and strain into tall glass with fresh ice.
  3. Top with sparkling wine, and garnish with lemon wheel and fresh mint.
  4. Enjoy!

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Green Mary

Ingredients

  • 1 oz. Ketel One Vodka
  • 3.5 oz. freshly juiced equal parts of Celery and Cucumber
  • .5 oz. freshly squeezed Lime
  • 1 pinch of Rock Salt, Pepper, Cinnamon, Nutmeg, and Dried Chili Flakes

Preparation

  1. Add all ingredients to the glass, stir well, add ice.
  2. Garnish with a salted cucumber slice.

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Vodka Sour

Ingredients

  • 1.5 oz. Ketel One Vodka
  • .8 oz. Fresh Lemon Juice
  • .4 oz. Honey Syrup
  • 3 drops of Angostura Bitters

Preparation

  1. Add all ingredients to the glass, stir well, add ice.
  2. Garnish with lemon slice and cherry on a stick.

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Photo by Tucker + Hossler Photography

Sammy O’Hagar’s Pot o’ Gold

Ingredients

  • 2 oz. Sammy’s Beach Bar Platinum Rum
  • 3⁄4 oz. Fresh Lime Juice
  • 3⁄4 oz of Monin Honey Syrup
  • 2 oz. Sparkling Wine

Preparation

  1. In a cocktail shaker filled with ice, add the Sammy’s Beach Bar Platinum Rum, lime juice and honey syrup.
  2. Shake well and strain into a chilled tulip glass.
  3. Top with sparkling wine.
  4. Swath the rim with the fresh orange peel, then squeeze the oils into the drink and drop the peel into the cocktail.

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The post Sip, Sip, Hooray! Check Out These 4 St. Patrick’s Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Heavenly Spirits launches Le Barteleur, French-Made Premium Classic Cocktails

By | Mixology News

Heavenly Spirits, a leading importer of award-winning French spirits, announces the launch of Le Barteleur, a brand of French-made Premium Classic Cocktails to the North American market.

Debuting in France in 2021, Le Barteleur presents a line of premium classic bottled cocktails crafted with the finest natural ingredients, eco-conscious packaging, with an indefinite shelf life.  With each bottle serving eight to ten drinks, Le Barteleur cocktails offer a professional-grade experience whether enjoyed at home or in bars.

Founded by Nicolas Varnier and Philippe Di Mèo, esteemed figures in the French spirits industry and the world of culture and design, Le Barteleur embodies a blend of expertise and innovation.

Heavenly Spirits is introducing Le Barteleur in the United States by featuring four expertly crafted classic cocktails, each containing a uniquely delicious twist and an average ABV of 23%. The line includes a Hanky Panky, Margarita, Espresso Martini, and Pornstar Martini.

According to IWSR, “The RTD category is expected to grow by +12% in volume between 2022 and 2027, hitting $40bn by 2027 across 10 key markets. This growth will be driven by the key cocktails/long drinks sub-category and products that sit within the premium-and-above price bracket.”

If you don’t have a professional bartender available for an event, you can still offer consistently made professional quality classic cocktails with a twist. Wedding parties, professional conference events, and small hotels without bar staff, can all benefit from the availability of Le Barteleur, which is like having a bartender in a bottle. Having a classic cocktail premixed can save time, money, and space for adults at home or on the go, while also providing convenience and consistency in quality.

For more information or to order Le Barteleur Premium Cocktails in the U.S., please contact Daniel Cooney at Heavenly Spirits.

Phone: (508)-947-9973 / Email: dan@heavenlyspirits.com / Online: www.heavenlyspirits.com.

The post Heavenly Spirits launches Le Barteleur, French-Made Premium Classic Cocktails appeared first on Chilled Magazine.

Source: Mixology News