Monthly Archives

June 2024

Stuff You Won’t Want to Miss at Bar Convent Brooklyn this Year

By | Mixology News

Bar Convent Brooklyn, June 11th and 12th, in Industry City brings a unique opportunity to meet, connect, and celebrate liquid culture with fellow bar, restaurant, and spirits industry professionals.

Bar Convent Brooklyn is an event for spirit-loving folks to get together and grow together in a space that promotes sustainability, diversity, and innovation in the bar industry. We ask Jackie Williams, Event Vice President of Bar Convent Brooklyn to tell us what we should expect and what we won’t want to miss at tomorrow’s event.

What sets Bar Convent Brooklyn apart from other industry events, and why do you think it’s important for professionals to attend from the beverage sector?

Since the inaugural show in 2018, Bar Convent Brooklyn has been a welcoming and collaborative environment that discusses and celebrates liquid culture.

We carefully cultivate compelling programming that educates the industry through seminars, panels, tasting rooms and a vibrant show floor, home to hundreds of exhibitors that serves as a hub for industry friends to network, discuss their favorite spirits, discover new brands, and share feedback and insights on recent trends.

Can you share any highlights or exciting developments we can expect at Bar Convent Brooklyn this year?

We’ll have expanded space within Industry City that will accommodate additional exhibitors, complemented by engaging courtyard programming throughout both days.

Our international pavilions will have returning favorites like Italy, Japan, and Peru, alongside newcomers such as Canada. More exciting additions are yet to be revealed, but they promise to offer diverse and enriching experiences.

What are some of the key trends and topics that will be addressed at Bar Convent Brooklyn this year and why are they important?

Attendees can expect engaging topics in our education sessions that explore international perspectives, techniques, and traditions that shape the hospitality and beverage industries. This includes discussions on various hospitality styles, specifically within the Middle East, alongside other growing trends on a global scale.

We’ll also have several sessions focused on career growth and skill development within the hospitality industry, where speakers will discuss leadership training for bar owners and managers, different paths to becoming beverage directors and how to build successful on-trade programs.

Talk to us about the educational component of BCB.

This year’s Bar Convent Brooklyn will see more than 50 education sessions across the Main Stage, Liquid Lounges and Park Street University.

Our education committee has carefully curated the Main Stage sessions and is comprised of leading industry experts, including:

  • Lynnette Marrero (BCB Brooklyn Head of Education), Speed Rack, Masterclass.com, Award Winning Bartender
  • Tiffanie Barriere, The Drinking Coach
  • Derek Brown, Positive Damage, Inc.
  • Fatima Butler, Rooted in Hospitality
  • Touré Folkes, Turning Tables
  • Julie Reiner, Clover Club, Milady’s, Leyenda
  • Sarah Troxell, St ~ Germain Brand Ambassador

What advice would you give to visitors looking to make the most out of their experience at Bar Convent Brooklyn?

For attendees looking to make the most out of their experience at Bar Convent Brooklyn, I would advise them to prioritize networking and engagement. Take advantage of the diverse education sessions and panel discussions to gain insights from industry experts and thought leaders. Be sure to look at the exhibitor list on the website to see which brands you know you want to see – but also be sure to make time to explore the many new brands that we will have at the event. And most importantly, engage with your peers, share experiences, and build meaningful connections that can enrich your professional journey. By actively participating in the vibrant ecosystem of Bar Convent Brooklyn, visitors can truly maximize their experience and contribute to the collective growth of the industry.

How does attending BCB Brooklyn benefit professionals in the beverage industry?

Attending Bar Convent Brooklyn is an invaluable experience for industry professionals as it provides them with a wealth of knowledge and inspiration to take back to their bars and elevate their craft, including the latest trends, introductions to new spirits, how to provide better hospitality and so much more.

Can you provide examples of innovative products/trends that will be showcased at BCB Brooklyn that have inspired you and others on your team?

At Bar Convent Brooklyn, we’re constantly inspired by innovative products and trends that shape the beverage industry.

Platforming spirits trends, such as the rise in terroir-driven gin, the demand for non-alcoholic spirits, and the growth of lesser-known spirits like sweet-potato shochu, will be highlighted in this year’s event, showcasing the industry’s capacity for experimentation and diversity.

We’re also excited about the continued emphasis on workplace wellbeing and safety. Specifically, guests can expect sessions highlighting mental health, bartender advocacy programs, and more. Keep an eye out for this upcoming year’s full education schedule!

How does BCB Brooklyn support and showcase diversity and inclusivity within the beverage industry?

Bar Convent Brooklyn is dedicated to fostering diversity and inclusivity within the beverage industry. We actively seek to amplify underrepresented voices in the industry, ensuring that our platform is inclusive and accessible to all.

Our commitment is reflected in our educational programming, which features a diverse array of speakers and topics representing various perspectives and backgrounds. Furthermore, the official charitable partner for this year’s event is Another Round, Another Rally, a nonprofit financial and educational resource for the hospitality industry.

Initiatives like our international pavilions provide opportunities for exhibitors from around the world to showcase their unique cultures and products, further enriching the diversity of experiences at our event.

Can you discuss any initiatives or programs that BCB has implemented to support practices shown within the beverage industry (for example, sustainability, DEI).

Bar Convent Brooklyn is dedicated to managing its carbon emissions across various operations and is actively collaborating with stakeholders to achieve net zero carbon emissions by 2040.

Some practices that visitors can expect include waste reduction initiatives, such as minimizing signage, composting cocktail waste, and increased recycling efforts, including the utilization of recycled shell schemes and sustainability-made staff uniforms.

How does BCB Brooklyn contribute to the growth and development of emerging brands and entrepreneurs?

Each year, we have a dedicated Emerging Brands Pavilion, and this year is no different. The Emerging Brands Pavilion, which is sponsored by Park Street, will host 27 first year exhibiting and new venture brands and allows them to gain exposure on the show floor by presenting their product for attendees to taste and enjoy.

Looking ahead, what are your goals and aspirations for the future of Bar Convent Brooklyn?

Our goals for the future of Bar Convent Brooklyn are multifaceted. Firstly, our main objective is to continue to expand the show with more exhibitors and experiences to foster and cultivate more learning and networking opportunities for both exhibitors and attendees.

We aim to continue our commitment to sustainability, building upon our pioneering initiatives such as composting cocktail waste and using sustainability-made uniforms. We want to set new standards for industry events, not just in terms of sustainability, but also in providing top-notch education programming and networking opportunities to help industry professionals continue to grow their businesses.

Additionally, we aspire to further expand our international reach, welcoming more exhibitors and visitors from diverse backgrounds and cultures. Ultimately, we strive to maintain Bar Convent Brooklyn as the premier platform for industry professionals to engage, learn, and innovate in the dynamic world of spirits and beverages.

The post Stuff You Won’t Want to Miss at Bar Convent Brooklyn this Year appeared first on Chilled Magazine.

Source: Mixology News

The Breakfast Club

By | Mixology News

A floating hangout above the city, Overstory Rooftop Bar sets the perfect vibe for great times with great views.

The brand-new hotspot in Atlanta offers craft cocktails from their locally sourced distillery along with creative plates, perfect for a day/night out! We we able to get one of their delectable brunch cocktail recipes, check it out below!

Rum

The Breakfast Club

Ingredients

  • 1.25 oz. Medellin Rum
  • 0.5 oz. Caribe Banana Rum
  • 1 oz. Orange Juice
  • 0.25 oz. Lemon Juice
  • 0.75 oz. Maple Syrup
  • 2 dashes Earl Grey Bitters
  • 1 dash Angostura Bitters

Preparation

  1. Combine all ingredients in a shaker tin with ice and shake.
  2. Strain into a rocks glass with cube ice.
  3. Garnish with an orange peel.

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The post The Breakfast Club appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Gin Day with Nolet’s Silver Gin

By | Mixology News

The beautiful botanicals in NOLET’S Silver are complemented with herbs and citrus in this refreshing variant.

Gin

Botanical Gin + Tonic

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 1/4 oz. Fresh Lemon or Lime Juice
  • 1/4 oz. Fresh Lemon or Lime Juice
  • 2 Fresh Lavender, Rosemary, Mint, Rose Petals, Tarragon, Juniper, Peppercorns, Citrus Wheel or any other Herb, Fruit, or Flower
  • 4 oz. Tonic Water

Preparation

  1. Add all ingredients, except tonic water to a cocktail shaker with ice.
  2. Shake well and strain into a copa balloon glass over fresh ice.
  3. Top with tonic water.
  4. Garnish with fresh botanicals.

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The post Celebrate National Gin Day with Nolet’s Silver Gin appeared first on Chilled Magazine.

Source: Mixology News

Inside Manska’s Mind: The Travesties of Whiskey Tasting

By | Mixology News

We go inside the mind of George F. Manska for an analytical look at the travesties of whiskey tasting.

Most of us who love alcohol beverages enjoy attending tastings at expos, restaurants, wine and liquor stores to taste and discuss aromas amd flavors of beverages. Many attendees also belong to beer, wine, or whiskey clubs. Usable information from these events differs widely by beverage, but for an unsuspected reason.

Wine and beer tastings: Tasting admins often refrain from describing flavors prior to tasting and discuss them after tasting. Attendees vociferously comment on balance, acidity, and mouthfeel, and are not afraid to say, “This wine(or beer) is too hot (referring to ethanol content).” The level of beverage sensory knowledge is generally high among attendees. Spirits events, particularly whiskey, are another story.

Whiskey tastings have less vocal audience participation. No one ever at a whiskey tasting said “This whiskey is too hot.” tasters sniff the ethanol, nod their heads approvingly, and look around the room to see who else is nodding. Full satisfaction occurs at the first sniff of pungent ethanol, as an unspoken “I got what I came for” attitude descends upon the sniffers. Discussion of flavor profile is introduced prior to tasting by a leader or brand ambassador who relates carefully chosen, corporate prepared descriptors as pre-tasting semi-subliminal suggestion to prime attendees for the sales pitch, knowing full well that sniffers do not work well once numbed by abundant ethanol fumes. Attendee comments are generally “This is really good,” or “I like it,” or the highly descriptive “Wow.”

Readers will immediately say, “Of course they are different, they are different beverages,” but that’s not the entire story. Group tastings should be about flavor profiles and a forum for sensory information regardless of beverage. Whiskey (spirits) drinkers should also be able to discern spirit flavor profiles. Given the price of spirits, accurate detection of flavors and aromas should be a primary purchasing decision but sadly, in spirits, it is not. Why? The level of anesthetic ethanol in each type of beverage superficially appears to be the major difference but the real culprit is the aroma delivery device. The acceptable glassware for each beverage type delivers a different sensory characteristic.

Beer glasses: Certain shapes have become identified with specific beers since the medieval era. Beer glass styles were associated with popular beers. A few basic styles survived; the pilsner for lighter beers, the tulip for medium body beers, and the chalice for high ethanol, heavy, aromatic beers. Over the centuries they seem to have got it right for most beers, which range from 3-12% ethanol. The public prefers the standard English pub pint glass, filled to the rim to assure a “fair” pour with no headspace to appreciate aromas. At least, after the first two sips, there is enough headspace to collect aromas to sniff and savor, and low levels of ethanol permit flavor appreciation prior to anesthetization. Serious craft beer drinkers are all about flavor, aroma, and taste of their beer, and the glasses could stand some improvement, but sensory considerations are nearly acceptable. Remember: Flavor = 90% aroma + 5% taste + 5% mouthfeel. The nose is nearly everything in flavor.

Wine glasses: Narrowed down to three basic shapes; (1) large, wide bowl wine glasses are generally best for reds to appreciate the complexity and wide variety of flavors and aromas, (2) tulips concentrate narrow aroma profiles of lower ABV white wines, and (3) flutes prevent quick escape of the bubbles in sparkling wines. Most wines range from 6% -17% ethanol. Wine glasses have a distinct headspace in which to insert the nose and appreciate flavors and aromas with the exception of flutes. Headspace size is managed by the pour, usually much less than half the volume of the empty glass, allowing adequate empty headspace volume for nosing.

Too much olfactory ethanol is disagreeable to most wine drinkers, and wine drinkers know ethanol interferes with the search for flavor. Serious wine drinkers are all about the flavor and aroma of wine and although the glasses could stand some improvement, sensory considerations exist to a high degree. Tasting discussions are sensory oriented, and the ”This stuff is good” comments are followed by deeper discussion, beginning with, “Why do you think so?”

Whiskey glasses: Until recently, two basic shapes have been widely accepted by spirits drinkers; (1) the iconic tulip, and (2) the tumbler. The widely accepted tulip is a descendant of the tiny copita sherry glass. Characterized by tiny rims too small to insert the nose, and small bowl diameters to prevent swirling, tulips give no choice or possibility of separating pungent, anesthetic, nose-numbing ethanol from the aroma profile, and in fact, tulips concentrate highly volatile headspace ethanol aromas to 65-75%, with 2-3% character aromas, the rest being air and 2-4% water vapor. Originally designed for 22% ethanol fortified wines, 40% ABV spirits in tulips create ethanol nose bombs, and are frequently referred to as “nose-cannons.” Concentrated ethanol limits accurate sensory diagnostics to a lingering but quickly fading two-sniff memory of aromas prior to anesthetization.

Tulips, the most popular, iconic spirits ethanol delivery devices, are the primary reason whiskey event commentaries end with “This stuff is good.” Tulips are the sensory problem, and the driving force behind the whiskey drinkers’ quest for higher ethanol. Distillers, recognizing the opportunity, created a new “cask strength” market segment for straight, neat whiskey drinkers, reasoning that ethanol driven whiskey lovers will appreciate undiluted spirits directly from the cask because they are the “purest” and “highest” form of whiskey possible. Higher profit margins, plus the added bonus of a “scarcity or exclusive expression” premium add up to a cask strength windfall for distillers. Assessing flavor and appreciating the drinking experience of cask strengths from a tulip is exponentially more difficult than 40% ABV (alcohol by volume) spirits. Whiskey drinkers confuse “cask strength” with quality. Cask strength spirits’ higher cost drives rationale to “more ethanol means better quality.”

State of the Art: Today, whiskey appreciation for the drinker is a status game. For spirits industry marketers it is a carefully crafted opportunity designed to replace the individual’s personal opinions with high powered marketing and buying suggestions. This approach exists solely because whiskey drinkers invited it by prioritizing pungent olfactory ethanol over discovery, enjoyment and discussion with the attitude “Let someone else make my decisions because thinking “hurts my brain.” Sensory science is completely ignored.
Gurus, mavens, bloggers, and competitions exist to help guide drinkers only because drinkers won’t own their own decisions, confuse ethanol pungency with flavor, and commonly equate high ABV with quality. Corporate loves tulips because they hide so many things and practically nothing is wasted, so they are not about to support a sensory glass.

The Uninformed Whiskey Drinker: The uninformed are unaware of the silent, painless onset of ethanol nose-blindness, and covet their tulip glass. Ethanol pungency is exactly the same for all spirits of 40% ABV (worse for higher ABV) and has absolutely no relationship to character or flavor. As long as tiny rim tulips are the standard, whiskey drinkers will remain in an ethanol fog and continue to buy popular labels, rare selections, celebrity endorsements, and cleverly advertised spirits regardless of the absence of personal sensory, fooling themselves into accepting the pre-tasting subliminal flavor suggestions of corporate brand ambassadors. Spirits drinkers will follow the passing show of revered gurus, mavens and celebrities who dictate what drinkers should buy, perhaps augmented by competition medal awards without considering true attributes, flaws, or personal preferences.

Summary: It’s time for all of us to climb to a higher place, above marketing madness, and share opinions and true sensory perceptions by becoming serious whiskey drinkers. Common sense tells us to start with a glass designed to deliver flavor and enjoyment without anesthetic ethanol quickly numbing your nose. Your glass is the most useful tool for discovery if you choose the right one. Care more about what’s in the bottle and whether you truly like it, rather than the ethanol level.

Footnote: The author is the co-inventor of the NEAT glass and sensory researcher. We are serious about empowerment, owning your own perceptions, and elevating sensory evaluation, enjoyment, and personal purchasing motives as your highest priority It really is all about you. It should be. Get the ethanol away from your nose and get serious.


About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: The Travesties of Whiskey Tasting appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Moonshine Week with Ole Smoky

By | Mixology News

Celebrate National Moonshine Week with Ole Smoky Distillery. Ole Smoky has been hosting week-long celebrations in its hometown of Gatlinburg, Tennessee as well as in five markets around the United States. National Moonshine Week (June 1st – 7th)

“National Moonshine Week is the perfect occasion for Ole Smoky to celebrate the legacy of moonshine and share the spirit with the world,” said Joe Baker, Founder of Ole Smoky.

“We were proud to have brought the holiday to life the last two years and are excited to share the spirit’s rich American history with everyone again in 2024 and for years to come.”

Ole Smoky Distillery, home of the most visited distillery in the world and #1 moonshine brand in the United States is bringing  to life with a 360 degree marketing campaign and continued partnership with Friends of the Smokies, the non-profit organization assisting Great Smoky Mountains National Park in its mission to preserve and protect America’s most visited national park. Ole Smoky will also be hosting celebrations in its hometown of Gatlinburg, Tennessee as well as in five markets around the United States.

Moonshine is one of the most storied spirits in the United States. Production of the notoriously incendiary spirit dates to the late 1700s when Irish and Scottish immigrants settled in the Southern Appalachian area, bringing with them their home distilling practices and their recipes for what is typically a white whiskey derived from corn, yeast, sugar, and water. Although the practice was illegal, moonshiners continued to provide the spirit to hooch seekers in dry counties after Prohibition, and distillation and consumption became more of a pastime, especially in Southern Appalachia.

The post Celebrate National Moonshine Week with Ole Smoky appeared first on Chilled Magazine.

Source: Mixology News

A Unique Take on the Classic Vesper Cocktail from Bar Continental

By | Mixology News

In addition to the classic Vesper citrus tasting notes, Bar Continental’s Vesper cocktail features a new savory component – the infusion of Mirepoix Seasoning, a spice mix traditionally used in French cooking, alongside Cocchi Americano aperitif wine.

Check out the recipe by award-winning Chef Sean Brock below!

Photo by Emily Dorio

Vesper

Ingredients

  • 1 oz. Hendrick's Gin
  • 1 oz. Ketel One Vodka
  • 0.5 oz. Mirepoix Cocchi Americano*
  • 0.5 oz. Lillet Blanc
  • Orange Peel (for expression)

Preparation

  1. Combine all ingredients and place in the freezer.
  2. Pour into a Nick and Nora Glass.
  3. Finished with an orange peel expression.

Additional Notes

Note from the bartender: In order to batch it for our bar program, we add an ounce of Seedlip Grove to our recipe for each cocktail to pre-dilute it and give it a bit more of a citrusy flavor note. This allows us to have the cocktail ready when we freezer mingle it. This step isn’t necessary if the cocktail isn’t batched.

*Mirepoix Cocchi Americano


Ingredients

  • 4 Tbsp Mirepoix Seasoning
  • 750 mL Cocchi Americano

Preparation

  1. Marinate the Mirepoix Seasoning in the Cocchi Americano aperitif wine for four hours.
  2. Strain it for use in the cocktail.

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The post A Unique Take on the Classic Vesper Cocktail from Bar Continental appeared first on Chilled Magazine.

Source: Mixology News

Happy Pride Month! Mix Up These 2 Cocktails from Chambord to Celebrate

By | Mixology News

Every June, we celebrate LGBTQIA+ joy in living true, authentic lives, and we also commemorate the historic and present struggles that make doing so possible.

As a longtime partner of PFLAG, Chambord Liqueur is deeply committed to supporting the LGBTQIA+ community. To celebrate and honor this commitment, Chambord has crafted a special cocktail menu just in time for Pride Month.

Chambord’s Brand Ambassador Gianna Burns (they/them), who is also a member of the LGBTQIA+ community, shares, “Pride is when people are constantly on the go, celebrating with the next fun party, amplifying their voices, and having boots on the ground to advocate for change. Chambord is a fun product because it sits in the unique space of being great for all environments that people may find themselves in during Pride Month; it can easily be added to cocktails for an added boost of flavor, or you can utilize it as a refreshing low ABV beverage when you want to relax and enjoy the moment. However you celebrate Pride, Chambord is the winner for every occasion.”

Celebrate love, diversity, and the vibrant spirit of Pride Month with Chambord’s craft cocktails below. Cheers!

Berry Proud Margarita

Ingredients

  • 1 1/2 part Tequila
  • 1/2 part Chambord
  • 1/2 part Strawberry Puree
  • 1 part Lime Juice

Preparation

  1. Shake and strain over ice into Rocks Glass.
  2. Garnish with a dehydrated lime and spicy rim.

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The Out and Proud Paloma

Ingredients

  • 1.5 oz. Chambord Liqueur
  • 1.5 oz. Blanco Tequila
  • .5 oz. Lime juice
  • 1 oz. Ruby Red Grapefruit Juice
  • Champagne or Brut Sparkling Wine

Preparation

  1. Shake all ingredients except Champagne with ice.
  2. Strain into a Collins or Pint glass over a large ice cube and garnish with chamomile blossoms, raspberries, blackberries, golden berries, and kiwi berries on a toothpick.

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About Chambord’s partnership With PFLAG

Chambord believes in celebrating Pride all year round, through its $25,000 partnership with PFLAG National, partnerships with LGBTQ+ influencers, and engagement with the community in authentic and purposeful activations. This summer is no exception, aligning with major cities to raise national awareness and benefit PFLAG National. Chambord is activating high energy and engaging cocktail making classes across the country – with classes last summer being hosted by Queens from RuPaul’s Drag Race.

The post Happy Pride Month! Mix Up These 2 Cocktails from Chambord to Celebrate appeared first on Chilled Magazine.

Source: Mixology News

3 Classic Cocktails from Chrome Horse Society Tequila

By | Mixology News

Made with blue weber agave sourced from Jalisco, Chrome Horse Society is a 100% agave tequila triple distilled in copper plated column stills at Destileria Leyros, making a final product that is highly pure and artfully balanced.

Founder, Jack Morgan, sought to create a tequila as sophisticated as the people he saw enjoying it with clean ingredients and fresh tasting notes, perfect for any and all occasions. Having grown up as an equestrian, Morgan wanted to create a tequila that made consumers feel as if they were taking a ride. Below are 3 classic cocktail recipes with a Chrome Horse Society twist.

Try them out!

Society Spritz

Ingredients

  • 1.5 oz. Chrome Horse Society Blanco Tequila
  • 2 oz. Coconut Water (Harmless Harvest)
  • 3 oz. Ginger Beer (Fever Tree)

Preparation

  1. Pour all ingredients into a wine glass filled with ice.
  2. Stir gently to combine.
  3. Garnish with candied ginger on a cocktail pick.

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Unbridled Martini

Ingredients

  • 2 oz. Chrome Horse Society Blanco Tequila
  • 1.5 oz. Espresso
  • .5 oz. Coffee Liqueur (Mr. Black)
  • .5 oz. Agave Nectar

Preparation

  1. Combine ingredients in a cocktail shaker.
  2. Add ice and shake well to achieve a good froth.
  3. Double strain into a chilled coupe.
  4. Garnish with espresso beans.

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Monochrome Margarita

Ingredients

  • 1.5 oz. Chrome Horse Society Blanco Tequila
  • .50 oz. Premium Triple Sec
  • .75 oz. Clarified Lime (sour af or supasawa)
  • .25 oz. Simple Syrup
  • 2 dashes Spicy Bitters (Hellfire or Firewire)

Preparation

  1. Combine all ingredients in a mixing glass.
  2. Add ice and stir well to combine.
  3. Strain into an ice filled old fashioned glass.
  4. Garnish with a lime wheel.

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The post 3 Classic Cocktails from Chrome Horse Society Tequila appeared first on Chilled Magazine.

Source: Mixology News

5 Essential Cocktails for June 2024

By | Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar. Don’t forget to reference it so you can prepare for the upcoming holidays.

If you are searching for cocktail creativity, the search ends here. With summer stretching thedays longer, now is the time to get your creative juice flowing, in imagination and spirits. As the seasons change, it becomes the ideal opportunity to revamp and refresh your menu.

Wave goodbye to the cozy and warm drinks and welcome something new and exciting. Let one of these cocktails spark your imagination and evoke creativity to rescue those in a cocktail rut.

Don’t let June pass by without giving one of these five essential cocktails a go.

The Spicy Mojo

National Olive Day on June 1 begs to be celebrated with a martini. While this cocktail has always held its charm, the dirty martini is back in the spotlight due to the TikTok trends. This cocktail embodies the two elements all martinis should have: olive brine and vodka. Yet the added pickle juice and a splash of hot sauce take this to the next level.


Pineapple Punch Bowl

The first of the month is going to be a party. On June 1, celebrate National Bubbly Day with the Pineapple Punch Bowl. It’s the perfect drink to serve as the weather gets warmer and the days get longer. Big-batch cocktails make hosting a breeze. The sweet pineapple juice gets offset by the punch from the tequila and the slight bitterness from the Campari. This one will definitely be a crowd-pleaser.


Rosé Mojito

Nothing screams summer more than a Mojito. This one is just the thing to add to any bar menu transitioning from spring to summer. On National Rosé Day (6/8), shake up this refreshing cocktail for those who want to celebrate. It has all the usual suspects of that old-as-time drink with the addition of a rosé to add that fruity element.


Amaro and Stormy

National Dark and Stormy Day (6/9) is the best time to dust off the cobwebs from this cocktail. The oldie but a goodie is perfect for those seeking something tasty while sticking to that low-ABV lifestyle. The Amaro and Stormy is a delightful option for a warm spring day, where you’ll get fresh mint and zesty lime in each sip.


Grilled Peach Old Fashioned

While the original Old Fashioned might not be for everyone, this one has the potential. On June 14, celebrate National Old Fashioned Day with something new. This seasonal take adds some extra sweetness to the cocktail while not overpowering that classic flavor. It will stand apart from others on the menu and give your patrons something fresh to sip and savor.

The post 5 Essential Cocktails for June 2024 appeared first on Chilled Magazine.

Source: Mixology News

Hey Mami

By | Mixology News

Served at Lowlife Bar in Folly Beach, S.C., the Hey Mami is definitely going to be your new go-to tequila cocktail.

Chareau Aloe Liqueur’s delicate floral aromas and the sweetness of watermelon agave combine to create a smokey depth that is enhanced by the foundation of Pelaton De La Muerte Ensamble Mezcal. Lime juice gives it a citrus kick, and cucumber bitters’ cooling effect brings it all together. A lime wheel adds an extra touch of freshness to this refreshing cocktail, which is served over ice with a dash of club soda.

Try it out!

Photo by Lowlife Bar – Folly Beach, SC

Hey Mami

Ingredients

  • 2 oz. Pelaton De La Muerte Ensamble Mezcal
  • 1 oz. Watermelon Agave
  • 0.25 oz. Chareau Aloe Liqueur
  • 1 oz. Lime Juice
  • 3 dashes Cucumber Bitters

Preparation

  1. Combine all ingredients into a shaker, add ice, and shake until chilled.
  2. Strain into a rocks glass with fresh ice and top with a splash of club soda.
  3. Garnish with a lime wheel.

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The post Hey Mami appeared first on Chilled Magazine.

Source: Mixology News