Monthly Archives

April 2024

Kentucky Woman Cocktail

By | Mixology News

Celebrate this year’s Kentucky Derby with an inspired version of the Derby favorite, Mint Julep.

Kentucky Woman is the perfect cocktail to savor, whether you find yourself attending a Derby party or watching from home. Check out the recipe below, courtesy of SMOKE LAB National Mixologist, Paula Lukas!

KENTUCKY WOMAN

by Paula Lukas

Ingredients

  • 1.25 oz. Smoke Lab Saffron Vodka
  • 1.25 oz. UME Plum Liqueur
  • 1 oz. Basil Hayden Bourbon
  • 2 oz. Twinings Pure Peppermint Herbal Tea, cooled
  • 1 lemon peel, to rim and express

Preparation

  1. Combine liquid ingredients in a mixing glass with ice and stir until chilled.
  2. Strain over fresh ice into a large rocks glass.
  3. Run the lemon peel around the rim of the glass then express over cocktail and discard.
  4. Garnish with a skewer of raspberries and a slapped sprig of mint.
  5. Enjoy!

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The post Kentucky Woman Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Cinco de Mayo with Flecha Azul Margaritas!

By | Mixology News

Cinco de Mayo isn’t inherently a traditional Mexican holiday. It was actually Mexican-Americans who initiated the commemoration of their country’s triumph over France in the Battle of Puebla in 1862.

Starting with the initial celebrations in states along the southern border in 1863, the holiday has evolved into an occasion primarily for Americans to embrace Mexican culture, highlighted by indulging in Mexican (or Mexican-American) cuisine and beverages.

Celebrate the holiday this year with the Flecha Azul margaritas down below!

Flecha Azul Blanco ($44.99) is the foundation of all expressions, delivers a balanced profile of expressive spice, cooked agave, ripe fruit and honey-sweet floral notes.

Flecharita

Ingredients

  • 2 oz. Flecha Azul Blanco Tequila
  • ¾ oz. Fresh Lime Juice
  • ¾ oz. Triple Sec

Preparation

  1. Combine all ingredients into a cocktail shaker with ice.
  2. Shake vigorously.
  3. Strain into a rocks glass with ice.
  4. Enjoy!

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Flecha Azul Reposado ($54.99), aged 6 months, maintains the bright, crisp character of Blanco, layered against praline, vanilla, sandalwood and subtle baking spices.

Spicy Cucumber Margarita

Ingredients

  • 1.5 oz. Flecha Azul Reposado
  • 5 Serrano Peppers, sliced
  • 2 oz. Cucumber Juice (Slice 1 cucumber. Blend well. Strain and press through a sieve.)
  • ½ oz. Lime Juice
  • ¾ oz. Orange Juice

Preparation

  1. Add Reposado and serrano pepper to a cocktail shaker.
  2. Muddle.
  3. Add the rest of the ingredients and ice.
  4. Shake well.
  5. Strain into an ice-filled Tajin rimmed glass.

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Flecha Azul is an ultra-premium, Mexican-founded tequila intentionally created to bring an additive-free option to shelves across the country. It’s made with three simple ingredients — 100% Blue Weber Agave, water and yeast — and free of additives like syrups, sugars or caramel coloring so you know exactly what you’re putting into your body with every sip.

The post Celebrate Cinco de Mayo with Flecha Azul Margaritas! appeared first on Chilled Magazine.

Source: Mixology News

4 Modern Old-Fashioned Recipes You Need To Try

By | Mixology News

Arguably the most iconic cocktail in history, there’s nothing like a classic Old Fashioned.

Served as early as 1806, the Old-Fashioned was an evolution of the Whiskey Cocktail, and the ingredients were simple: whiskey, sugar, bitters and water. Since then, copious amounts of cocktails have been created, but the Old-Fashioned has transcended through time and earned its spot in the classics for a reason.

Today, no matter what bar you walk into, you can always order an Old-Fashioned. For many bartenders, its the most important to learn the basics of. However, the recipes below are anything but that. Check them out!

Fun fact: One of the first written instances of the name “Old-Fashioned” was included in Jerry Thomas’ Bartenders Guide: How To Mix Drinks in 1862!

Photo by Old Line Spirits

Campfire Old Fashioned

by Old Line Spirits

Ingredients

  • 2 oz. Cask Strength Old Line Whiskey
  • 1/4 oz. Smoked Maple Syrup
  • 2 dashes Chocolate Bitters

Preparation

  1. Combine Cask Strength Old Line Whiskey, smoked maple syrup and chocolate bitters in a mixing glass and stir with ice.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with freshly grated nutmeg.

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Photo by Ryan Mahony / Hermitage Farm

House Old Fashioned

by Miranda Densford, Beverage Director, Barn8 Restaurant & Bourbon Bar

Ingredients

  • 2 oz. Old Forester Signature 100
  • 1/4 oz. Foraged Hickory Bark Syrup*
  • 2 dashes Angostura Bitters
  • 1 dash Barn8 Housemade Orange Bitters**

Preparation

  1. In a mixing glass, combine all the ingredients.
  2. Add ice to chill and stir until slightly diluted.
  3. Strain the mixture into an old-fashioned glass filled with ice.
  4. Garnish with an expressed orange peel.

Additional Notes

*At the restaurant, this is a rich syrup made in large batches.

*Foraged Hickory Bark Syrup


Ingredients

  • 10 lbs Sugar in the Raw
  • 5 lbs Water
  • 1 quart Hickory Bark (broken into small pieces)

Preparation

  1. Combine sugar and water and heat over medium until sugar is dissolved, stirring frequently.
  2. Stir in hickory bark.
  3. Let infuse for 12-24 hours, then strain out bark.

**Housemade Orange Bitters


Ingredients

  • 1 liter Vodka
  • 1 pint Orange Peels

Preparation

  1. Combine vodka and orange peels and let infuse for two weeks in the refrigerator.
  2. Strain and sweeten with simple syrup to taste.
  3. Preferred substitute: Scrappy’s Orange Bitters.

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Photo by Freight House

New Fashioned

by Freight House — Paducah, KY

Ingredients

  • 2 oz. Rittenhouse Rye
  • 1/4 oz. Pisa Nut Liqueur
  • 8 dashes Woodford Reserve Chocolate Bitters
  • 1 Orange Peel

Preparation

  1. In a rocks glass, express the orange peel and place pith side up.
  2. Cover the pith with the bitters and muddle well.
  3. Add small ice cubes, Rittenhouse Rye and Pisa liqueur.
  4. Stir 5-6 times.
  5. Garnish with a chocolate Pocky stick.

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Photo by New Riff Distilling

Cracker Jack Old Fashioned

by Scott Augsburger, New Riff Distilling Aquifer Supervisor — Newport, KY

Ingredients

  • 2 oz. Cracker Jack infused New Riff Bottled in Bond Bourbon*
  • 1 bar spoon Rich Demerara**
  • 3 dashes Angostura Bitters

Preparation

  1. Add all ingredients into a mixing glass, add ice, and stir.
  2. Strain into a rocks glass over a large cube.
  3. Garnish with a pinch of sea salt.

*Cracker Jack infused New Riff BIB Bourbon


Ingredients

  • 1 ½ cups Cracker Jacks
  • 750 ml (1 bottle) New Riff Bottled in Bond Bourbon

Preparation

  1. Using a measuring cup, measure 1-1/2 cups of cracker jacks, then blend them in a blender until they have turned into a fine powder.
  2. Next, infuse the cracker jack powder in 750 ml (1 bottle) of New Riff Bottled in Bond Bourbon for 15-20 mins, stirring occasionally.
  3. After infusing, strain the cracker jack bourbon through a cheesecloth or a coffee filter for a clearer infusion, and bottle.
  4. The mixture lasts for months.

**Rich Demerara


Ingredients

  • Demerara Sugar
  • Water

Preparation

  1. Take a pot and add 2 parts demerara sugar and 1 part water.
  2. Heat on the stove over medium heat until the sugar is dissolved.
  3. Stir frequently to help dissolve the sugar fast.
  4. When the sugar is dissolved, let cool.
  5. Then, bottle for later use.
  6. Syrup lasts about 1 month.

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The post 4 Modern Old-Fashioned Recipes You Need To Try appeared first on Chilled Magazine.

Source: Mixology News

Upgrade Your Classic Marg with These 2 Recipes from Gran Coramino!

By | Mixology News

Margaritas are an essential sipper for tequila lovers, so finding ways to enjoy it with seasonal ingredients is a must.

Enhance your margaritas this spring with these two refreshing recipes from Gran Coramino Tequila!

Sweet Pea Margarita

Ingredients

  • 2 oz. Gran Coramino Cristalino
  • .25 oz. Dolin Genepy
  • .75 oz. Fresh Sweet Pea and Pineapple Syrup*
  • 1 oz. Lime
  • 2 dashes 80/20 Saline**

Preparation

  1. Chill a rocks glass while you prepare your cocktail.
  2. Combine all ingredients in a shaker, add ice and shake for 6-8 seconds.
  3. Double strain over 1 large ice cube.
  4. Garnish with skewered frozen peas.

*Pea and Pineapple Syrup


Ingredients

  • 1 cup Frozen Peas
  • ½ cup Pineapple Juice
  • ½ cup Water
  • 1 cup Sugar

Preparation

  1. Combine all ingredients and blend for 1 minute.
  2. Strain and store in a tight container in the refrigerator for up to a week (the longer it stays in the refrigerator, the stronger the flavor!).

**Saline Solution


Ingredients

  • 80 gr Water
  • 20 gr Kosher Salt

Preparation

  1. Mix 80 grams of water with 20 grams of kosher salt, stir until the salt is dissolved.

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Hibiscus Margarita

Ingredients

  • 2 oz. Gran Coramino Cristalino
  • .75 oz. Fresh Lime Juice
  • .75 oz. Hibiscus Syrup*
  • Hibiscus Salt/Sugar Rim**

Preparation

  1. Shake and serve over ice.
  2. Garnish with a lime.

*Hibiscus Syrup


Ingredients

  • 1 quart Dried Sorrel Flowers
  • 3 thumbs Fresh Ginger
  • 4 Cinnamon Sticks
  • 1 Orange Peel
  • 6 Cloves
  • 2.5 quarts Water

Preparation

  1. Add all ingredients, simmer.
  2. Steep overnight to develop flavor.
  3. Sweeten with cane sugar to taste.

**Hibiscus Salt/Sugar Rim


Ingredients

  • 1 quart Dried Sorrel Flowers
  • Sea Salt

Preparation

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

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The post Upgrade Your Classic Marg with These 2 Recipes from Gran Coramino! appeared first on Chilled Magazine.

Source: Mixology News

Pineapple Tequila Smash

By | Mixology News

Crafted with the finest El Luchador Tequila Blanco, our refreshing Drink of the Week is a tropical delight.

Embark on a flavorful journey where the zing of pineapple meets the smooth kick of tequila and get ready for sunny days ahead.

Pineapple Tequila Smash

Ingredients

  • 2 oz El Luchador Tequila Blanco
  • 4 oz Pineapple Juice
  • 1 oz Lime Juice
  • 1 oz Simple Syrup
  • Pineapple wedge (for garnish)

Preparation

  1. Add tequila, pineapple juice, lime juice, and simple syrup to a shaker with ice.
  2. Strain and pour in a glass with ice.
  3. Garnish with a pineapple wedge, and serve.

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The post Pineapple Tequila Smash appeared first on Chilled Magazine.

Source: Mixology News

Take Us Back to Nassau Paradise Island Wine & Food Festival: What We’re Hearing

By | Mixology News

The Best of Food and Wine!! Nassau Paradise Island Wine & Food Festival was a blast!

We will be highlighting, “What We’re Hearing,” about the Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) in this online content series, so stay tuned.

The annual Nassau Paradise Island Wine & Food Festival at Atlantis March 13th-17th was an even bigger lineup of celebrity chef talent, culinary events, and exclusive activates.

Celebrity chef line up in attendance this year included Alex Guarnaschelli, JJ Johnson, Duff Goldman, Andrew Zimmern, Robert Irvine, Nobu Matsuhisa, Michael White, Jose Andres, Alon Shaya, and Martha Stewart. With the mixology world’s renowned Tony Abou-Ganim and exclusive performances by DJ Kim Lee, Hezekiah Walker, and Wyclef Jean.

The five-day festival showcased the talents of the world’s most renowned wine and spirits producers, chefs, and culinary personalities.

The dining experiences we’re extraordinary. At the top of any foodie’s bucket list was the Garden Party Lunch hosted by Martha Stewart herself, while the Tacos and Tequila with Andrew Zimmern and DJ Kim Lee found guests rubbing elbows with Zimmern, while he walked around highlighting his festive dishes that were paired with signature tequila cocktails created by Tony Abou-Ganim. The Jerk Jam with Wyclef Jean, JJ Johnson and Robert Irvine is a Bahamian-inspired event like no other.

Combining the Bahamas, and the World’s best wine and food at the 2nd Annual Nassau Paradise Island Wine & Food Festival, hosted and produced by Atlantis, does not disappoint. This is a must attend for any food, wine, and spirits enthusiast. We can’t wait until next year!

The post Take Us Back to Nassau Paradise Island Wine & Food Festival: What We’re Hearing appeared first on Chilled Magazine.

Source: Mixology News

3 Mother’s Day Cocktails from Sorel

By | Mixology News

While flowers are the classic Mother’s Day sentiment, why not surprise mom with something really unique this time around?

Sorel Liqueur is a beautiful embodiment of flowers (in a bottle!) and the perfect gift for that motherly figure in your life. Inspired by the ancestral Afro-Caribbean beverage, sorrel, Sorel Liqueur is crafted with Moroccan hibiscus along with Brazilian clove, Indonesian cassia, nutmeg, and Nigerian ginger. This liqueur offers a symphony of flavors that make it a perfect gift for any occasion, especially Mother’s Day. Check out 3 recipes below to mix up for Mom this year!

Sorel Hibiscus Margarita

Ingredients

  • .75 oz. Sorel
  • 1.5 oz. Tequila
  • .75 oz. Fresh Lime Juice
  • .5 oz. Agave Syrup

Preparation

  1. Add tequila, Sorel, lime juice and agave syrup to a cocktail shaker filled with ice and shake until well-chilled.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with lime (salt rim optional).

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THE BANG BANG

by James Cottingham (Instagram: @cott_damn)

Ingredients

  • .5 oz. Sorel
  • 1.5 oz. Vida Mezcal
  • .5 oz. Lime
  • 1.5 oz. Pink Grapefruit
  • .5 oz. Peppercorn Syrup
  • 1 dash Bitterman’s Hellfire Bitters

Preparation

  1. Fill a shaker with ice.
  2. Add the mezcal, Sorel, lime, pink grapefruit, and peppercorn syrup to the shaker.
  3. Shake vigorously for 30 seconds.
  4. Strain the cocktail into a rocks glass filled with ice.
  5. Add the dash of Bitterman’s hellfire bitters.
  6. Garnish with an orange peel.

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Steel Hibiscus

by Herbsaint in New Orleans

Ingredients

  • .75 oz. Sorel
  • 1 oz. Ransom Old Tom Gin
  • .75 oz. Lime Juice
  • .5 oz. Passion Fruit Syrup

Preparation

  1. Shake, strain, serve.
  2. Garnish with a lime twist.

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The post 3 Mother’s Day Cocktails from Sorel appeared first on Chilled Magazine.

Source: Mixology News

Upstairs at The Kimberly Serving Up Stunning Views

By | Mixology News

Escape the hustle and bustle of Manhattan and ascend to Upstairs at The Kimberly, a rooftop bar and lounge offering breathtaking views of the iconic Chrysler Building.

Whether you’re seeking a sophisticated spot for happy hour with colleagues or an elegant venue for a private event, Upstairs at The Kimberly promises an unforgettable experience.

The fully retractable glass rooftop ensures year-round comfort, seamlessly blending indoor and outdoor spaces. For more intimate gatherings, the lounge offers a chic setting with state-of-the-art audiovisual amenities and expansive windows showcasing Northern and Eastern vistas. Upstairs at The Kimberly features resident DJs spinning Wednesday through Saturday nights.

Handcrafted Cocktails and a Curated Wine List

Enjoy a signature cocktail like The Watson, featuring The Botanist Gin, muddled cucumber, white cranberry, and lime. For adventurous palates, the Corazon Ahumado offers a smoky blend of Del Maguey Vida Mezcal Silver, fresh peppers, cucumber, jalapeno, lime, agave, and pineapple. Those seeking lighter libations will appreciate the Garden Margarita or an expertly chosen glass from the extensive wine list.

Culinary Offerings from Executive Chef Cristian Flores

Executive Chef Cristian Flores presents a diverse menu of small plates and enticing brunch options. His culinary expertise blends Modern American, French, and global influences for a unique dining experience.

Start your evening with sharable appetizers like a Charcuterie Board, Guacamole and Chips, or Crispy Calamari. Lighter fare includes refreshing salads like the Watermelon Salad or Quinoa Cranberry Salad. Brunch highlights range from Huevos Rancheros and Avocado Toast to classic sweets like Blueberry Pancakes and Buttermilk Waffles.

Elevate your next outing with breathtaking views, vibrant cocktails, and delicious fare – discover the allure of Upstairs at The Kimberly.

The post Upstairs at The Kimberly Serving Up Stunning Views appeared first on Chilled Magazine.

Source: Mixology News

We Ask Gabriella Borg Costanzi About Her Wine Program at Le Crocodile

By | Mixology News

With 15 years of industry experience, Gabriella Borg Costanzi’s journey started with a serving job at 15. At 19, she moved to London and subsequently became a General Manager at 22.

From diverse new openings to in-house offerings, her stint with a large company was invaluable. After discovering a passion for wine in a small plate, Spanish & Italian-inspired restaurant, Gabriella briefly explored consulting and ventures outside the industry before returning to join the opening team at Flor, the second restaurant of the Lyle’s team. Moving onto Assistant General Manager at Lyle’s, she pursued a WSET diploma and reshaped the Wine program.

Amidst the challenges of starting at Lyle’s in 2020, during the pandemic, Gabriella emphasized the industry’s need for sustainability, especially focusing on mental and physical well-being. Her commitment deepened through engagement with Kelly’s Cause. A surprising job offer prompted her move to DC, where she assumed the role of GM and Wine Director at the two-Michelin-starred Pineapple & Pearls, followed by a move a year later to the Wythe.

Gabriella started at Le Crocodile in April 2023. Located in Williamsburg’s Wythe Hotel, Le Crocodile is an all-day neighborhood brasserie from Chef Partners Jake Leiber and Aidan O’Neal (of beloved Greenpoint restaurant Chez Ma Tante), serving earnest French fare in a setting inspired by their Parisian and New York favorites. As Service & Wine Director, Gabriella explains that the focus is on generosity with their time, patience, and knowledge.

“With regard to wine, it’s the same: winemakers we want to showcase and wines we’re proud to pour without any inaccessible wall between the person serving the wine and the person drinking it.”

The inspiration for the beverage program at Le Crocodile is simple; very little added, very little taken away. Le Crocodile offers food and wine pairings through private dining and their Club du Vin dinners. For Gabriella, it’s all about the feeling she gets about the food and wine. “How concentrated is the flavor of the food? How concentrated is the wine? How ripe, plush, dense, lean does this feel? Does the intensity of the food match the intensity of the wine? What is the feeling you have when you’re eating and drinking it? What is the dream wine for this dish?”

Guests can expect generosity, fun, warmth, and the freedom to indulge when visiting. Le Crocodile strives for tight standards so that their personalities can shine through. Gabriella knows that many people find wine intimidating. “Wine can be expensive, especially if it’s not somewhere you usually put your money, so, the sommelier should really be finding out what it is you like to drink, what experience you want and what would make dinner special. And often, that isn’t the case.

The feedback that so many guests feel uncomfortable in restaurants where wine plays a big role, that they end up just saying ‘yes’ to something because they feel awkward trying to talk more when they don’t have the lingo, or they say ‘no’ to all natural/organic/biodegradable wine because that one bottle they had was faulty and someone told them that was ‘terroir,’ I mean what, an inhospitable experience that is.” Their servers and sommeliers are proud of what they are serving and want people to enjoy themselves. “We’re not trying to reinvent the wheel – we’re a brasserie and whatever we do we want to do it well, and consistently.”

The post We Ask Gabriella Borg Costanzi About Her Wine Program at Le Crocodile appeared first on Chilled Magazine.

Source: Mixology News

Pronghorn Unveils Partnership with Women of the Vine & Spirits and Diverse Powered Brands with New Black Women Founders Series

By | Mixology News

Pronghorn, a company aiming to diversify industries for underrepresented groups, has partnered with Women of the Vine & Spirits (WOTVS) and Diverse Powered Brands (DPB) to promote a more diverse, equitable and inclusive era.

The strategic collaboration between the three companies merges each company’s unique business approaches to equity, opportunity and accessibility to create new, innovative ways to affect change in the industry. The combined B2B resources from WOTVS and DPB with Pronghorn’s B2C capabilities forges a unique 360 approach that more holistically tackles diversity in the spirits category.

Pronghorn and WOTVS are collaborating, with Pronghorn providing annual memberships to nine women-led spirits brands and sponsoring subscriptions for its 23 brands in the Diverse Powered Brands B2B platform. Additionally, Pronghorn is launching a WOTVS Live Chat series featuring Black women owners and leaders from its portfolio of spirits brands, starting in May and continuing throughout the year. Notable speakers include Abisola Abidemi of Abisola Whiskey, TK Burtin of Red Hazel Whiskey, Nayana Ferguson of Anteel Tequila, and Rikki Kelly of Ego Tequila. Pronghorn emphasizes their commitment to maintaining a balance of women leaders within its portfolio.

Deborah Brenner, Founder & CEO of WOTVS and DPB (left), and Erin J. Hall, Co-Founder of Pronghorn (right).

“We couldn’t be more proud to partner with Women of the Vine & Spirits and Diverse Powered Brands during such a monumental time of amplifying the voices of our Black and Women founded and led brands,” says Erin J. Hall, Co-Founder of Pronghorn.

“Combining forces with those who are inspired to create change in the spirits industry will garner an even stronger support system for those who have already faced systemic inequities.”

“We continue to be inspired by the achievements and impact that Pronghorn has had on the industry,” says Deborah Brenner, Founder & CEO of Women of the Vine & Spirits and Diverse Powered Brands.

“Pronghorn’s commitment to cultivating the next generation of Black entrepreneurs, leaders and founders in the spirits industry is so aligned with the Women of the Vine & Spirits and Diverse Powered Brands shared mission of equity and inclusion. We are thrilled to collaborate with Pronghorn and to work more closely with their portfolio brands.”

Pronghorn’s executives and brand founders will share their expert advice on how industry leaders can tackle some of the most pressing issues in addressing systemic inequities. The discussion will address pillars of WOTVS, DE&I and include Pronghorn’s revolutionary approach to effectively diversify any industry for any underrepresented group, starting with the Black community.

This announcement propels forward Pronghorn’s goal of generating $2.4 billion in economic value for the Black community through 57 investments in Black-owned spirits brands, and the placement of 1,800 Black employees in the industry by 2032.

The post Pronghorn Unveils Partnership with Women of the Vine & Spirits and Diverse Powered Brands with New Black Women Founders Series appeared first on Chilled Magazine.

Source: Mixology News