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April 2024

10 Cocktails from The Botanist Islay Dry Gin!

By | Mixology News

Whether you’re a cocktail connoisseur or just want to try out something new behind the bar, The Botanist Islay Dry Gin has a cocktail for every occasion.

Check out the collection below and find your new favorite!

Gin

The Botanist Basil Gimlet

Ingredients

  • 2 oz. The Botanist Islay Dry Gin
  • 0.75 oz. Fresh Lime Juice
  • 0.5 oz. Rich Simple Syrup (2:1 sugar to water)
  • 3-4 basil leaves, torn

Preparation

  1. Add all ingredients to a shaker with ice.
  2. Shake vigorously to chill liquid and break-up basil leaves.
  3. Fine-strain into a chilled cocktail glass.
  4. Garnish with a whole basil leaf.

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Gin

The Botanist Black Cherry & Tonic

Ingredients

  • 1.5 oz. The Botanist Islay Dry Gin
  • 0.5 oz. Black Cherry Syrup*
  • 0.5 oz. Fresh Lemon Juice
  • 4 oz. Premium Tonic

Preparation

  1. Combine The Botanist, black cherry syrup and lemon juice in a highball glass.
  2. Fill with ice and top with premium tonic.
  3. Gently stir to incorporate.
  4. Garnish with a lemon peel and a black cherry.

Black Cherry Syrup*


Ingredients

  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Fresh Black Cherries

Preparation

  1. Combine 1 cup sugar, 1 cup water and 1 cup fresh black cherries (de-stemmed, pitted, and halved) in a shallow pan and place on stove top over low to medium heat.
  2. Heat and stir to dissolve sugar.
  3. Simmer for 10-15 minutes or until cherries start to break down.
  4. Strain mixture through a fine mesh cone or cheesecloth.
  5. Bottle syrup and store in refrigerator for up to 10 days.

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French 75

Ingredients

  • 2 oz. The Botanist Gin
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Champagne, chilled

Preparation

  1. Add all ingredients but the champagne to a shaker with ice.
  2. Shake and strain into a chilled coupe glass.
  3. Top off with champagne and garnish with a lemon twist.

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Gin

The Botanist Celery & Tonic

Ingredients

  • 1.5 oz. The Botanist Islay Dry Gin
  • 1 oz. Fresh-Pressed Celery Juice
  • 0.25 oz. Fresh Lemon Juice
  • 4 oz. Premium Tonic

Preparation

  1. Combine The Botanist, celery juice and lemon juice in a highball glass.
  2. Fill with ice and top with premium tonic.
  3. Gently stir to incorporate.
  4. Garnish with a lemon peel and celery frond.

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The Botanist Hanky Panky

Ingredients

  • 1.5 oz. The Botanist Gin
  • 1.5 oz. Sweet vermouth
  • 0.25 oz. Fernet

Preparation

  1. Combine ingredients in a mixing glass over ice.
  2. Stir, strain into chilled coupe.
  3. Garnish with orange peel.

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The Botanist Martini

Ingredients

  • 2.5 oz The Botanist Islay Dry Gin
  • 0.5 oz Dry Vermouth

Preparation

  1. Add The Botanist and vermouth in a mixing glass with ice.
  2. Stir and strain into a chilled cocktail glass and garnish with a twist of lemon.

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The Botanist Gloria

Ingredients

  • 1 oz. The Botanist Gin
  • 1 oz. Dry Vermouth
  • 0.25 oz. Cointreau® Orange Liqueur
  • 0.25 oz. Campari

Preparation

  1. Combine ingredients in a mixing glass over ice.
  2. Stir and strain into a rocks glass over a large cube.
  3. Garnish with an orange peel.

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The Botanist Frozen Negroni

Ingredients

  • 4 oz. The Botanist Gin
  • 4 oz. Campari
  • 4 oz. Sweet Vermouth
  • 12 oz. Fresh Orange Juice
  • 4 cups Ice

Preparation

  1. Combine The Botanist, bitter Italian aperitif, sweet vermouth, and ice into a blender.
  2. Blend until smooth.
  3. Pour into glasses, finishing each with an orange twist.

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Moonage Dream

Ingredients

  • 1.5 oz The Botanist Islay Dry Gin
  • 1.5 oz Dry Vermouth
  • .25 oz Douglas Fir Eau de Vie
  • .25 oz Coconut Liqueur
  • 1 dash Absinthe

Preparation

  1. Measure all ingredients into a mixing glass and stir with ice.
  2. Strain into a chilled martini glass.
  3. Garnish with a lemon twist.

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The Botanist Chamomile Sour

Ingredients

  • 2 oz. The Botanist Gin
  • 1 oz. Chamomile Simple Syrup
  • 1 oz. Lemon Juice
  • 0.5 oz. Elderflower Liqueur
  • 1 Egg White

Preparation

  1. Add all ingredients to a cocktail shaker without ice.
  2. Shake vigorously for 10 seconds, then add ice and shake again to chill for an additional 15-20 seconds.
  3. Strain into a chilled coupe glass and serve.

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The post 10 Cocktails from The Botanist Islay Dry Gin! appeared first on Chilled Magazine.

Source: Mixology News

The 8 Best Bourbons to Mix into an Old Fashioned

By | Mixology News

As part of our Whiskey Around the World annual content series, we bring you eight bourbons to try in your next Old Fashioned.

In the pantheon of classic cocktails, there aren’t many more beloved than the old fashioned. While the drink is traditionally made with whiskey (rye or bourbon), sugar, Angostura bitters, and a splash of water, it’s the kind of drink bartenders and mixologists enjoy experimenting with because of its versatility. Change out the Angostura bitters for some walnut bitters or add a complementary ingredient or two and you’ve taken the drink to another level.

And while experimenting with this drink is all well and good, it’s not an Old Fashioned without the whiskey. Choosing the right whiskey can make or break your drink. It’s a very alcohol-driven drink and using a lesser whiskey as its base is a quick way to ruin the whole experience.

Luckily for you, we’re in the business of cocktails. That’s why today we’re going to guarantee that your home bar cart or liquor cabinet is fully stocked with the best possible whiskeys to use as a base for a traditional Old Fashioned.

And while some drinkers prefer rye whiskey, we’re all about the bourbon. Keep scrolling to see eight of our favorite bourbons, each perfect to mix with to create a swoon-worthy, flavorful Old Fashioned you’ll want to sip with friends and family all year long.

Widow Jane 10-Year Bourbon

Widow Jane’s flagship expression is its 10-year-old bourbon. This marriage of sourced bourbons was created in Brooklyn in batches of only five barrels at a time. It’s non-chill filtered and proofed using mineral water from the nearby Rosendale Mines. It’s a great whiskey for an old fashioned because of its complex, balanced palate of maple candy, dried cherries, vanilla, toffee, and charred oak.


Wild Turkey Rare Breed Bourbon

If you’re not using Wild Turkey Rare Breed as a base for your old fashioned already, what are you waiting for? This popular barrel-proof bourbon is a blend of six, eight, and twelve-year-old bourbons. It’s known for its aromas of almond cookies, honey, dried fruits, and cracked black pepper, and a palate of vanilla, candied nuts, oak, and warm, gentle spices.


Redemption High Rye Bourbon

If you aren’t using a rye whiskey for the base for your old fashioned, a nice replacement is a high-rye bourbon like Redemption High Rye Bourbon. This high-proof bourbon (92 proof) has a mash bill featuring 36% rye. The result is a complex, flavorful, spicy whiskey with notes of vanilla beans, toffee candy, oak, licorice, dried fruits, and spicy, peppery rye at the finish.


Bib & Tucker 6 Year Bourbon

If you want to venture outside of Kentucky (even just a state away) to try a well-made, small-batch bourbon, we suggest Bib & Tucker 6-Year for your old fashioned. Matured for a minimum of six years on charred American oak barrels, this award-winning whiskey is well-known for its rich, bold nose of vanilla, dried fruits, and oak and a palate of candied pecans, butterscotch candy, vanilla beans, charred wood, and gentle wintry spices.


Still Austin Straight Bourbon

If you didn’t know it already, Texas has quietly become one of the best states for bourbon fans. And while Balcones and Garrison Brothers get all the press, Still Austin is crafting award-winning whiskeys in Austin. Its Flagship expression is Still Austin Straight Bourbon. Made with a mash bill of 70% chef-grade corn, 25% rye, and 5% barley, it’s known for its flavors of toffee, candied almonds, dried fruits, cinnamon, and light spices.


FEW Straight Bourbon

If you’re looking for a bold, high-proof bourbon to use as the base for an old fashioned, look no further than FEW Straight Bourbon. At 46.5%, this award-winning, high-rye bourbon carried a nose of dried cherries, vanilla, and oak. Sipping it reveals a symphony of sweet corn, honey, vanilla beans, charred wood, and gentle, peppery rye. It’s a younger whiskey at around four years old, but bold enough to stand up to the other old fashioned ingredients.


Woodinville Straight Bourbon

Another state that’s cranking out its fair share of award-winning bourbons is Washington. One of the best is Woodinville Straight Bourbon. This award-winning, small-batch bourbon is made with a mash bill of corn, rye, and barley, all grown at a family farm in Washington state. It’s known for its flavors of caramelized sugar, vanilla beans, dark chocolate, maple syrup, and oaky wood.


Elijah Craig Small Batch

According to some, Elijah Craig invented bourbon whiskey when the former Baptist minister decided to try aging his corn whiskey in charred oak barrels. Whether or not that story is actually true is up for debate. We do know that he has a whiskey line in his name and the flagship expression is Elijah Craig Small Batch, a bourbon known for its flavors of caramel, honey, vanilla, oak, and spices that’s well-suited for mixing into an old fashioned.

The post The 8 Best Bourbons to Mix into an Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

S’mores-Tini

By | Mixology News

Baileys S’mores Irish Cream Liqueur makes its highly anticipated comeback, combining the nostalgic flavors of toasted marshmallows and sweet graham crackers with a rich chocolate finish for a truly unique, melt-in-your-mouth experience.

Try the S’mores-tini and get excited for summer’s sunshine, outdoor activities, and fun nights around the fire, the perfect occasion for Baileys S’mores Irish Cream Liqueur.

S’mores-Tini

Ingredients

  • 2 oz Baileys S’mores Irish Cream Liqueur
  • 1/2 oz Vodka
  • 3/4 oz Cream de Cacao
  • 1 oz Half & Half
  • 1 oz Chocolate Syrup for inside the glass

Preparation

  1. Add the shell into the bottom glass, then roll the chocolate halfway around the glass.
  2. Put the glass into the fridge/freezer.
  3. Combine all the ingredients in a shaker filled with ice.
  4. Shake for about 6 to 8 seconds and strain into the martini glass then garnish with the s’mores.

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The post S’mores-Tini appeared first on Chilled Magazine.

Source: Mixology News

2 Must Mix Cocktails from 1800 Tequila!

By | Mixology News

Spring has sprung, and these 2 signature cocktails from 1800 Tequila are perfect to welcome the warmer weather.

Try them out!

1800® Spicy Ranch Water

Ingredients

  • 1.5 oz. 1800® Cucumber & Jalapeño
  • 3 oz. Soda Water

Preparation

  1. In a tajin-rimmed Collins glass, pour 1.5 oz of 1800 Cucumber & Jalapeño Tequila.
  2. Fill the glass with ice and top with soda water.
  3. Quick stir to incorporate ingredients.
  4. Garnish with a lime wheel and jalapeño slice.

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1800® Green Apple Margarita

Ingredients

  • 1.5 oz. 1800® Cristalino
  • 1 oz. Lime Juice
  • .5 oz. Agave Syrup
  • .5 oz. Apple or Pear Brandy
  • .25 oz. Melon Liqueur

Preparation

  1. Combine all ingredients in a mixing tin.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with a thinly sliced green apple half-wheel and place over the rim of the glass.

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The post 2 Must Mix Cocktails from 1800 Tequila! appeared first on Chilled Magazine.

Source: Mixology News

2 Mocktails from The Shelbourne You Need to Try

By | Mixology News

Recent reports indicate a growing trend of “dry tripping” or sober vacations, particularly popular among younger travelers looking for a wellness-oriented travel experience.

Photos courtesy of The Shelbourne Hotel

Although the concepts of mindful drinking and sober curiosity are not new, there is now greater global acceptance for travelers, with an increasing number of hotels providing mocktail options and services. Likewise, there is a growing recognition for brands that have long championed inclusivity, staying ahead of the curve in promoting these values.

Celebrating 200 years in 2024, The Shelbourne has long been referred to as “Ireland’s living room,” playing a major role in Dublin’s cultural and societal history. A gathering place for locals and guests alike, The Shelbourne’s central onsite cocktail bar, No. 27, is always buzzing, serving creative and classic cocktails and offering amazing views of St. Stephen’s Green. The Shelbourne was one of the first hotels in Dublin to introduce non-alcoholic cocktails, and they are continuing to lead the charge with a fresh N/A menu for 2024.

With N/A takes on classic drinks like the Old Fashioned, and unique new creations using flavors of grapefruit, tomato and honey, green apple and pistachio, and more, this zero-proof menu sparkles with style and sophisticated fun! Below, you’ll find two of their delicious cocktails using Lucky Saint, The UK’s #1 dedicated alcohol-free beer!

Vanilla Malt – Lucky Saint Edition

Ingredients:

  • 50 ml. Lyre’s American Malt
  • 20 ml. Passion fruit Purée
  • 2 Fresh Strawberries, muddled
  • 20 ml. Lemon Juice
  • 15 ml. Vanilla and Lucky Saint Beer reduction*

Preparation: Add all the ingredients into a shaker and single strain into a highball with ice cubes. Garnish with half a strawberry and passion fruit seeds.

Vanilla and Lucky Saint Beer reduction*

Ingredients:

  • 660 ml. Lucky Saint Beer
  • 100 g. Sugar
  • 100 g. Brown Sugar
  • 100 ml. Vanilla Extract

Preparation: Add all ingredients to a large pot. Bring to boil and then keep in low heat for approximately 10 minutes until the mix starts to thicken. Let it cool down and bottle.


Rose-Gold Bliss – Lucky Saint Edition

Ingredients:

  • 30 ml. Pineapple Juice
  • 50 ml. Lyre’s White Cane Spirit
  • 30 ml. Lime Juice
  • 30 ml. Rose, Orgeat and Lucky Saint Beer Syrup*
  • Grapefruit soda, to top *London Essence

Preparation: Build the cocktail up in a large wine glass with ice cubes. Top with grapefruit soda. Garnish with a dehydrated pink grapefruit slice.

Rose, Orgeat and Lucky Saint Beer Syrup*

Ingredients:

  • 660 ml. Lucky Saint Beer
  • 250 g. White Sugar
  • 2 Lemons, squeezed
  • 100 ml. Sirop d-Orgeat
  • 150 ml. Monin Rose Sirop

Preparation: Bring all ingredients sans syrup to a boil, then keep in low heat for approximately 10 minutes, as it cools down, add Sirop d’Orgeat and Monin Rose Sirop.

The post 2 Mocktails from The Shelbourne You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

The Business of Bartending: Standardized Recipes with Anthony Caporale

By | Mixology News

Education and consults for some of the largest beverage companies in the world.

He also created “The Imbible” series of long-running musicals about the history of cocktails and spirits. anthonycaporale.com.

“You make all your money at the bar.”

 

I’ve lost track of how many times I’ve heard this old chestnut, though tellingly never once from a restaurateur. They know the truth: making any money from the bar can be challenging at best and feel like a crapshoot at worst. Managing liquids is difficult, and profits often feel like they’re running through your fingers.

While there’s a lot of fantastic information on products and recipes available, there seems to be much less on how to use them successfully in a beverage program. Even highly experienced bartenders have told me they don’t have a good understanding of bar management, and long-time bar managers have confided that they were never actually trained in the position. So that’s what I want to focus on in this column: the business of bartending. We’ll examine industry best practices, explore management systems, and talk with some of the most successful restaurant operators in the country, all with the goal of helping you make, if not all your money, at least a respectable profit at the bar.

Let’s kick off this column by looking at the backbone of any profitable bar program: Standardized Recipes. Contrary to what I often see, a Standardized Recipe Program is not just having a standard recipe for each of your house drinks, but rather having a standard format for all your recipes. And I don’t just mean your signature drinks, or even the classics (drinks from what I call the Bartenders’ Cannon) that you make most often. I mean every drink you are likely to serve, and then every drink you subsequently serve that didn’t have a Standardized Recipe when it was ordered.

So, if you have a house recipe for a Martini:

Ingredients

  • 2 oz Gin
  • ½ oz Dry Vermouth
  • Olives

Preparation

Shake gin and vermouth over ice, strain, garnish with olives.

And you also have a house recipe for a Manhattan:

Stir 2 oz. Powers whiskey with 1/2 oz. Antica vermouth over ice. Strain into a Martini glass, add bitters and garnish with 1 Luxardo cherry on a pick.

But both of those recipes are in different formats, you don’t have a Standardized Recipe Program in place. Here’s an example of a Standardized Recipe:

House Martini

In a mixing tin half-filled with ice, add:

  • 2 oz. St. George Gin
  • ½ oz. Martini & Rossi Extra Dry Vermouth

Preparation

Shake until the tin is frosted. Strain into a Martini glass. Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

And here’s how the Manhattan recipe looks in that template:

House Manhattan

In a mixing glass half-filled with ice, add:

  • 2 oz. Powers Irish Rye Whiskey
  • ½ oz. Carpano Antica Formula Vermouth

Preparation

Stir for 30 seconds. Strain into a Martini glass, add dashes of Angostura Bitters. Garnish with 1 Luxardo Maraschino Cherry centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

The key to an effective Standardized Recipe Template is to be sure that any trained bartender, anywhere, can follow it and make the drink exactly as you intend, every time. That means specifying not only general methods and product categories, but also:

-All brands.
-Exact amounts, including ice.
-Detailed preparation technique.
-Glassware (and don’t tell me these should be chilled, that’s an upcoming article).
-Complete garnishing instructions.
-Presentation.

So, Step 1 of implementing a Standardized Recipe Program is to create a clear but concise recipe for each of your drinks using your Recipe Template. Why is this also the first step to running a profitable bar? Find out in our next issue when we cover Step 2: costing out drinks.


Anthony’s Standardized Drink Recipe Template

I list ingredients from most to least alcoholic and from greatest to least quantity, but that’s my preference. I just recommend that you’re consistent to make training easier.

Drink Name

-In a mixing [tin/glass] half-filled with ice, add:

  • X oz. [SPIRIT BRAND 1]
  • X oz. [SPIRIT BRAND 2]
  • X oz. [LIQUEUR BRAND 1]
  • X oz. [LIQUEUR BRAND 2]
  • X oz. [MIXER 1]
  • X oz. [MIXER 2]
[Shake until the tin is frosted/Stir for 30 seconds].

Strain into a [GLASSWARE.] [, add:]

  1. X oz. [FLOAT BRAND]
  2. X dashes [BITTERS BRAND]
  3. -Garnish with [COMPLETE GARNISHING INSTRUCTIONS WITH BRAND].
  4. -Serve on a cocktail napkin [with a straw/cocktail stirrer].

The post The Business of Bartending: Standardized Recipes with Anthony Caporale appeared first on Chilled Magazine.

Source: Mixology News

Victory is Sweet with Chilled 100 Emblem of Excellence Winner Juliette

By | Mixology News

Enter the Chilled 100 Spirits Awards Now. Deadline for entry April 20, 2024.

Juliette Liqueur is the world’s only ultra-premium artisanal peach liqueur, handmade with 100% natural ingredients, made from Peche de vigne—small intensely aromatic peaches. Full of complex flavors and aromas, Juliette inspires an endless array of cocktails.

“We introduced Juliette, the world’s first artisanal, ultra-premium peach liqueur, in 2023 and have been very pleased with how the spirits community has embraced the brand since our launch. Being acknowledged by the Chilled Magazine industry experts for Juliette’s fine craftsmanship and elevated bottle design in the 2023 Chilled 100 Spirits Awards was a key achievement for us that has driven the momentum that we are carrying into our first full year of availability,” says John Cooper, Creator of Juliette.


Enter the Chilled 100 Spirits Awards Now. Deadline for entry April 20, 2024.

Photo by Juliette Liqueur

Avoir la Pêche

Ingredients

  • 3/4 oz Juliette Liqueur
  • 3/4 oz Dry Vermouth
  • 3/4 oz Freshly Squeezed Lemon Juice
  • 2 dashes Peychaud’s Bitters
  • Brut Champagne

Preparation

  1. Combine Juliette, dry vermouth, lemon juice and bitters with ice and shake until cold.
  2. Strain into a chilled coupe glass and top with Champagne.
  3. Garnish with lemon peel.

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The post Victory is Sweet with Chilled 100 Emblem of Excellence Winner Juliette appeared first on Chilled Magazine.

Source: Mixology News

5 Refreshing Spring Cocktails from Malfy Gin and Monkey 47 Gin!

By | Mixology News

What better way to celebrate the vibrant energy of Spring than with a refreshing Gin cocktail?

These 5 libations from Malfy Gin and Monkey 47 Gin are not only easy to make, but they’re also delicious transitions from the heavier, warmer drinks of winter.

Check them out below!

Malfy Gin Margarita

Ingredients

  • 2 parts Malfy Gin Arancia
  • 3/4 part Lime Juice
  • 1/2 part Agave Syrup
  • 1/2 part Italicus Rosolio di Bergamotto

Preparation

  1. Add all ingredients to cocktail shaker and shake to combine.
  2. Pour into ice-filled glass (salt rim optional).
  3. Garnish with wheels of lime and orange.

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Gin

Malfy South Coast Fizz

Ingredients

  • 2 parts Malfy Gin Originale
  • 1/2 part Fresh Lemon Juice
  • 1/2 part Fresh Lime Juice
  • 1/2 part Simple Syrup
  • 2 parts Club Soda

Preparation

  1. Add all ingredients to a glass filled with ice.
  2. Gently stir to combine.
  3. Garnish with lime wheel and sprig of mint.

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Gin

Malfy Gin Affogato

Ingredients

  • 1 part Malfy Gin Limone
  • 1.5 parts Espresso
  • 1 scoop Vanilla Ice Cream

Preparation

  1. Add scoop of ice cream to glass and top with Malfy Limone and espresso.
  2. Garnish with fresh mint and lemon zest.

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Photo by Carly Diaz

Gin

Azalea

Ingredients

  • 2 parts Monkey 47 Schwarzwald Dry Gin
  • 3/4 parts Lemon Juice
  • 1/2 parts Grenadine
  • 2 parts Pineapple

Preparation

  1. Shake and strain over fresh ice then garnish with lemon wheel and edible flower.

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Photo by Carly Diaz

Original Cup

Ingredients

  • 1 part Monkey 47 Schwarzwald Dry Gin
  • 1 part Lillet Rouge
  • 1/2 parts Lime Juice
  • 4 parts Ginger Ale

Preparation

  1. Build in glass with ice.
  2. Garnish with cucumber wheel, orange triangles, mint sprig and strawberry slices.

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The post 5 Refreshing Spring Cocktails from Malfy Gin and Monkey 47 Gin! appeared first on Chilled Magazine.

Source: Mixology News

Meet the Mother-Daughter Team Behind Jeptha Creed Distillery

By | Mixology News

Jeptha Creed Distillery in Shelbyville, Kentucky, epitomizes the “Ground to Glass” ethos, run by the mother-daughter team of Joyce and Autumn Nethery.

The distillery was born from Autumn’s father’s vision to blend his agricultural roots with Kentucky’s spirit. After years in industrial distillation, Autumn’s mother transitioned to teaching and eventually became the CFO of her father’s various ventures, fueled by his entrepreneurial drive. When her father couldn’t attend a class at Moonshine University, Autumn’s mother, who had already paid for it, decided to go herself. This decision reignited her passion for distillation, aligning her chemical engineering background with her husband’s agricultural expertise to establish Jeptha Creed Distillery.

When the family embarked on this journey in 2013, Autumn, then underage, was to eventually become the master distiller, but nobody wanted to teach her due to her age. This led her to Scotland’s Heriot-Watt University to study distillation. While realizing distillation wasn’t her forte, she discovered her knack for data and marketing, and is now the Vice President of Operations of Jeptha Creed.

The name of the distillery comes from the home farm, as it sits at the foothills of Jeptha Knob in Shelby County, KY, which was named by Squire Boone and Daniel Boone when they were exploring the area. Autumn’s family has lived in Shelby County for 300 years. From inception, Jeptha Creed prioritized transparency with consumers. They commit to using only natural ingredients, avoiding extracts and artificial additives even in flavored spirits. The inclusion of “Creed” in their name signifies their pledge to maintain honesty and openness regarding the contents of their spirits, ensuring consumers know exactly what fills their glass.

The stand-out attribute of Jeptha Creed Distillery is the Bloody Butcher corn they use for their products. They grow their corn seed from the ground, harvest it in the fall, and then distill it, they feed the slop that’s left over, to their animals, and then the animals produce manure, which they then use to fertilize the fields; it’s a self-sustaining cycle. When Jeptha Creed Distillery distills their Bloody Butcher corn, they typically do so at 135 proof, resulting in a liquid with a robust character that carries over into their product.

Unlike yellow corn, Bloody Butcher corn yields a less sweet initial taste due to its higher protein content, which yeast doesn’t readily break down. Despite its lower yield, the corn’s isoamyl alcohol content provides a distinctive sweetness reminiscent of banana Runts candy, enriching the flavor profile significantly and yielding a sweeter, nuttier flavor profile, with earthy undertones that is not attained with yellow corn.

In terms of packaging, the bourbon bottle is custom-made, a project that took a year and a half to complete. It’s inspired by a sketch from Autumn’s father he created in 2014. Originally starting with moonshine and vodka, the team realized the importance of packaging. They wanted the bourbon to stand out, so they opted for a round bottle, favored by bartenders for its ease of pouring and shelf fit. Departing from the original oval design, they incorporated a raised tree, symbolizing past, present, and future on the bottle. At the bottle’s base, the family motto, “Ne Oublie,” which means “do not forget,” is imprinted, serving as a reminder that it is time to get another bottle.

In May 2024, Jeptha Creed Distillery is set to unveil their inaugural six-year-old offering: a wheated bourbon mashbill. This marks their most mature release to date, with plans to introduce a new product annually for the next five years.

The 1700

Ingredients

  • 2 oz Jeptha Creed 4 Grain Straight Bourbon
  • 1/4 oz Absinthe
  • 1/2 oz Luxardo Cherry Juice
  • 1 Egg White
  • 1/2 oz Fresh Lemon Juice
  • Garnish with Nutmeg

Preparation

  1. Combine all ingredients over ice into a shaker tin.
  2. Shake thoroughly.
  3. Double strain into one half of your shaker and remove ice from tin, shake again without ice.
  4. Strain into coupe glass and top with ground nutmeg.

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Rita's Refresher

Ingredients

  • 1/2 cup Jeptha Creed 4-Grain Straight Bourbon
  • 1/2 oz Lime Juice
  • 1/2 oz Orange Juice
  • 1/2 oz Triple Sec
  • 1 oz Simple Syrup
  • Lemon & Lime

Preparation

  1. Add ice then ingredients to a shaker.
  2. Shake then strain over ice into rocks glass.
  3. Garnish with lemon & lime.

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Bourbon Peach Tea

Ingredients

  • 2 oz Jeptha Creed Straight 4-Grain Bourbon
  • 1/2 oz Peach Liqueur
  • 1/2 oz Lemon Juice
  • 1/2 oz Simple Syrup
  • 2 dashes Ne Oublie Black Walnut Bitters
  • Black Tea
  • Peaches
  • Lemon

Preparation

  1. Muddle peaches in highball glass.
  2. Add ice and remaining ingredients.
  3. Stir and top with black tea.
  4. Garnish with lemon.

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The post Meet the Mother-Daughter Team Behind Jeptha Creed Distillery appeared first on Chilled Magazine.

Source: Mixology News

Strong Water Anaheim Named 2024 James Beard Award Nominee for Outstanding Wine & Other Beverages Program

By | Mixology News

Strong Water Anaheim has officially been named a 2024 James Beard Award nominee for “Outstanding Wine & Other Beverages Program”!

As the only nominated concept in Orange County on the esteemed list, owners Ying Chang and Robert Adamson are honored to represent the local community on such a global stage!

Strong Water, founded by Ying Chang and Robert Adamson, is a nautical-themed restaurant and bar in Anaheim, CA. Upon entering, guests are transported onto a sunken ship for an immersive tiki experience with rum-based drinks and elevated Asian Fusion bites. The hidden “tik-easy” is adorned with eclectic decor, including nods to tiki culture like the “Zombie King Grotto” and references to Don the Beachcomber.

Ying and Robert’s journey began in the corporate world, but they soon realized they shared a passion for hospitality industry. Ying specialized in training and management, guiding teams to success and ensuring top-notch service delivery. Meanwhile, Robert honed his skills behind the bar and on the floor, mastering the art of mixology and providing exceptional guest experiences. The inspiration for the ambiance of Strong Water comes from the couple’s favorite book, Robinson Crusoe.

“We’ve crafted an atmosphere that makes the most out of a challenging situation. The furniture tells a story too – upcycled old headboard frames serve as unique pieces, paired with antique library tables that add a touch of history. Seating is all about comfort with dining room chairs that create a cozy vibe. We want everyone to feel at ease, as if you’ve stumbled upon a hidden oasis.”

The drink program at Strong Water is described by Ying as “a vibrant fusion of tropical inspiration and homage to classic tiki style cocktails.” They view themselves as pioneers in refining tiki cocktails to suit the modern palate, and as ingredients evolve, so does their take on them in their drinks. They update their cocktail and food menu twice a year to keep things fresh, and they even have a menu dedicated to rum enthusiasts.

With over 40 cocktails on the menu, including their renowned favorites like the Starward Swizzle, Zombie King, Miehana, Pineapple Whipped Colada, and the Ritual of the Queen there’s something to tantalize every taste bud. Ying elaborated on the enduring allure of the tiki craze, noting its origins in the mid-20th century as a means of offering an exotic escape without the need for travel. This trend provided a refreshing break from everyday life through its tropical ambiance, exotic cuisine, and vibrant drinks.

Although the tiki trend waned in the 80s, its recent revival mirrors the renewed interest in craft cocktails and cocktail history. Its timeless appeal lies in providing patrons with a brief escape from reality, making it a welcome respite in today’s world. Ying advises bartenders delving into tiki cocktails to embrace diversity, honor tradition, prioritize fresh ingredients, innovate with garnishes, and venture beyond rum. As for essential tiki-style drinks for any bar menu, the Mai Tai stands out as a prime choice.

The newest and latest venture from Ying and Robert is Double Luck, a neighborhood cocktail bar nestled just a block away from Strong Water that will feature an Amari bar, that will serve as a haven for novices and experts alike.

So, whether you’re seeking an escape from LA, a reprieve after Disneyland, or simply love craft cocktails, the 2024 James Beard Semifinalist establishment offers an unparalleled experience.

The post Strong Water Anaheim Named 2024 James Beard Award Nominee for Outstanding Wine & Other Beverages Program appeared first on Chilled Magazine.

Source: Mixology News