Monthly Archives

July 2024

The Best Way to Upgrade Tiki Cocktails? Turn East to Ming River

By | Mixology News

Ming River is a smooth introduction to one of the most important spirits in the world: baijiu.

This Chinese spirit is made from predominantly fermented sorghum, which is distilled into a vibrant spirit, unlike anything you’d find in the West. It’s fermented with qu, a nearly five-thousand-year-old Chinese technique using native yeast to ferment grain in solid rather than liquid form.

“Baijiu is the world’s most popular distilled spirit by both value and volume, so any spirits education that doesn’t include it is woefully incomplete—and a lot less fun,” says Derek Sandhaus, co-founder of Ming River and author of two books about baijiu, including most recent, Drunk in China.

“It’s important that people understand that baijiu represents techniques and traditions that date back to before the beginnings of Chinese civilization, and so it’s important to treat it with curiosity and respect.”

Don’t worry if you don’t know much about baijiu, because it’s never too late to discover the national spirit of China. There are roughly 10 thousand distilleries in China producing around seven billion liters of baijiu, according to Sandhaus. That’s a lot of spirit and a lot of opportunity to get creative.

Because the best part about baijiu is that no baijiu is the same.

“It is not one spirit, but at least twelve unique spirits that can be as different as gin is to tequila, so a bartender needs to understand what style they’re working with and what it brings to a cocktail. You can’t just swap out one baijiu for another,” shares Sandhaus.

So, where does the tiki fall into this? Ming River is that spirit that shows you just how flexible and friendly baijiu is behind the bar.

“Ming River is what’s called strong-aroma baijiu, Sichuan’s signature style. It’s fruity, floral, and funky, with dominant notes of pineapple and anise, and an earthy finish. It’s perfect for tropical tiki-style drinks because it plays a lot like a high-ester rum or rhum agricole in a cocktail,” says Sandhaus.

When it comes to applying baijiu, it’s all about going back to the basics—a/k/a using your tastebuds. Sandhaus urges you to try it neat even if you have a recipe in front of you. “Baijiu is made with wild yeast, so there’s a lot of natural variation and no two baijius are alike, even within the same style.”

The second tip is our favorite—mind the funk. “Certain ingredients that you’ll find in the tiki back bar do a good job of mellowing the funk without losing what makes baijiu special. In particular, falernum/almond and coconut do the trick,” says Sandhaus.

Many bartenders are already getting creative with baijiu tiki cocktails in imaginative ways. Sandhaus shared a couple with the Chilled team, and our thirst hasn’t left us yet.

“One standout is Ashley Mac’s Hai Seas Daiquiri, a baijiu-rhum agricole hybrid that really plays into Ming River’s culinary roots with the addition of a numbing-spicy-sweet Sichuan peppercorn-infused simple syrup,” says Sandhaus.

“Also, just last week, we had the pleasure of working with the great Amie Ward, whose Red Bean-a-Colada is perhaps the finest frozen baijiu drink I have ever tasted.”

So, have you experimented with baijiu yet?

The post The Best Way to Upgrade Tiki Cocktails? Turn East to Ming River appeared first on Chilled Magazine.

Source: Mixology News

Unveiling Romeo’s—Where Cocktail Craftsmanship Meets Urban Sophistication

By | Mixology News

Situated in East Village, Manhattan at 118 St Mark’s Place, Romeo’s endeavors to become an integral part of the esteemed nightlife heritage of the street, distinguishing itself with a meticulously curated cocktail menu and a distinctively crafted design.

Evan Hawkins, a seasoned veteran in the hospitality industry, boasts a wealth of experience, having started from the ground up as a barback and contributing to the creation of over 35 establishments. Romeo’s stands as his latest venture, a culmination of his expertise and passion. Opening its doors in 2023, the cocktail den embodies Evan’s vision of a vibrant and high-quality cocktail bar, carefully tailored to meet the desires of its patrons.

Upon entering Romeo’s, guests can anticipate an array of libations that blend the classic with the innovative. Evan explained that the menu at Romeo’s is a response to years of dealing with extensive and extravagant drink lists.

“I wanted the drinks to be creative and pretty, but also recognizable to your average guest. Familiar, but different, all whilst being executed with top tier and fresh ingredients, ice, garnishes, and glassware.”

The ingredients emphasized on the menu are fresh citrus, quality seasonal ingredients, and well-made spirits.

Photo by Noah Fecks

Evan also sets standards for house-made ingredients and syrups, as they make certain that their syrups are concocted by weight for consistency. From the refreshing Strawberry Americano to the indulgent Chocolate Negroni, each cocktail is crafted with precision and served in elegant frozen glasses. The menu, thoughtfully organized into three distinct sections – Highballs, Shaken, and Stirred – offers simplicity without sacrificing variety, ensuring there’s something to suit every palate. In the way of fare, Romeo’s has partnered with East Village-based David’s Cafe and Spice Brothers and offers a selection of light bites that complement the cocktail offerings.

Guests can expect the ambiance of Romeo’s to captivate, characterized by its lively and eclectic atmosphere. Neon lights illuminate the space, casting vibrant hues across the room, while cult films play on a loop in the background. The decor, adorned with peach walls and complemented by blue barstools, exudes a playful yet sophisticated charm, inviting guests to unwind and revel in the conviviality of the surroundings.

Photo by Noah Fecks

As someone who began their journey in the hospitality industry as a barback, Evan Hawkins knows firsthand the dedication and perseverance it takes to climb the ranks. Drawing from his own experiences, Evan has valuable suggestions for bartenders who harbor dreams of one day opening their own bar.

“You have to care about all the details, and you have to always do the whole job – no stone left unturned. If you just show up and do the minimum, you’ll never make it as an owner. Being an owner is tough, because you must think of all the little details… lights, music, temperature, bussing, cleaning, making sure the bathroom is stocked. Every little thing that can go wrong or be missed is your responsibility, so start now and form those good habits.”

Photo by Noah Fecks

Chocolate Negroni

Ingredients

  • 1 oz. Gin
  • 1 oz. Campari
  • 3/4 oz. Sweet Vermouth
  • 1/4 oz. Tempus Fugit Creme de Cacao

Preparation

  1. Rocks glass over big rock ice.
  2. Garnish with Terry’s Chocolate Orange Wedge.

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Photo by Noah Fecks

Pistachio Mai Tai

Ingredients

  • 1 oz. Dark Rum
  • 1 oz. Amber Rum
  • ½ oz. Dry Curacao
  • 1 ¼ oz. Pistachio Orgeat

Preparation

  1. In footed Pils over pebble ice.
  2. Garnish with custom chocolate coin and mint bouquet.

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Photo by Noah Fecks

Spicy Avocado Margarita

Ingredients

  • 2 oz. of Tequila
  • ¾ oz. Lime
  • 1 oz. of Avocado Cordial
  • 3 Dashes Spicy Tincture

Preparation

  1. Shaken in rocks glass over big ice rock.
  2. Garnish with Chamoy and spicy salt.

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The post Unveiling Romeo’s—Where Cocktail Craftsmanship Meets Urban Sophistication appeared first on Chilled Magazine.

Source: Mixology News

Balsamic Vinegar—Bartender’s New Best Friend

By | Mixology News

“The use of balsamic in cocktails began as an experiment by creative bartenders who were looking to push the boundaries of traditional recipes.”

That’s according to Claudio Stefani Giusti. If his last name rings a bell, it may be because Claudio is the 17th Generation owner and CEO of Guisti, one of Italy’s most iconic purveyors of balsamic vinegar.

For over four centuries, the family-run company based in Modena, Italy has been producing balsamic vinegar, crafted from grape must. This versatile condiment has evolved into a culinary staple, whether enhancing salad dressings, marinades, or adding a finishing touch to dishes like tomatoes or mozzarella. While its global kitchen fame is indisputable, balsamic vinegar’s emergence as a distinctive addition to bar carts is rapidly gaining popularity in Italy and beyond.

“People have been discovering that the complex flavors of balsamic could add a unique dimension to drinks,” explains Claudio.

“It brings together sweetness, acidity, and a hint of umami in a way that no other ingredient could. As these innovative cocktails started gaining popularity, more and more mixologists began incorporating balsamic into their creations, and a new trend was born.”

In fact, thank the actor and Italian travel food host Stanley Tucci for the spike in interest. “We’ve noticed a significant uptick in the popularity of balsamic cocktails in recent years and in the US thanks to the Negroni with a Twist that Stanley Tucci made using our balsamic vinegar in his show Searching for Italy,” Claudio says.

“It’s been wonderful to see our balsamic vinegars being featured in cocktail recipes across the globe, from trendy bars to home gatherings. I think this trend is here to stay, as more and more people discover the joy of experimenting with balsamic in their drinks.”

Aside from Negronis, balsamic can also easily be incorporated in classics like a Manhattan, a Boulevardier, and Martinis. Claudio’s personal favorite is a Balsamic Tom Collins. “It’s a delightful twist on the classic cocktail that showcases our 5 Gold Medals balsamic vinegar,” he explains. “The combination of gin, cherry liqueur, lemon, sugar, and our 5 Gold Medals balsamic creates a harmonious balance of flavors.”

Make your own Balsamic Tom Collins at home using the recipe below and see what all the fuss is about.

Balsamic Tom Collins

Ingredients

  • 4 and ½ oz. Gin
  • 2 oz. Cherry Liqueur
  • 2 oz. Lemon Juice
  • 1 bar spoon Sugar
  • 1 bar spoon Giusti ‘5 Gold Medals’ Balsamic Vinegar

Preparation

  1. Combine all the ingredients in a shaker with ice.
  2. Shake well and strain into a tall glass filled with fresh ice.
  3. Garnish with a lemon wheel and a cherry.
  4. Enjoy responsibly!
  5. This combination of gin, cherry liqueur, lemon, sugar, and our 5 Gold Medals balsamic vinegar creates a harmonious balance of flavors that's sure to impress.

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The post Balsamic Vinegar—Bartender’s New Best Friend appeared first on Chilled Magazine.

Source: Mixology News

2 Funky Margaritas for Summer

By | Mixology News

With the warm weather here to stay, it’s only natural we want to reach for a margarita to cool down.

While the classic recipe is delicious, it’s fun to change it up, especially with the two recipes below. Check them out!

At Bar Calico, Head Bartender Alex Dominguez’s Tomatillo Margarita is a zesty sip on their latest cocktail menu. A similar feel to a spicy margarita, this offering is inspired by the bright flavors of the American southwest, in specific, tomatillo salsa, which is made in house. Ancho verde with its poblano pepper flavor compliments the vegetal blanco tequila, and not a lot of agave is needed as the salsa’s tomatillos give it that natural sweetness that we all love in margaritas. The result: a savory, spicy, delicious bomb of flavor!

Photo by Ashley Sears

Tomatillo Margarita

Ingredients

  • 1.5 oz. Herradura Silver
  • 1.5 oz. Tomatillo Salsa*
  • .75 oz. Ancho Verde
  • .75 oz. Lime
  • .25 oz. Agave
  • Salt and Tajín mix, for rim

Preparation

  1. Shake, then strain into a rocks glass with half salt, half tajín rim.

*Tomatillo Salsa


Ingredients

  • 12 Peeled Tomatillos
  • 2 Serrano Peppers
  • 4 Cloves Garlic
  • Cucumber, halved
  • Cilantro bunch

Preparation

  1. Roast at 400 degrees F for 15 minutes, then let cool and add to a blender with half a cucumber and a cilantro bunch.
  2. Add 4 ounces of lime juice and salt to taste.
  3. Blend and let cool before storing.

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While avocados may not be the first ingredient that come to mind when making a margarita, Romeo’s Co-Owner and Beverage Director, Evan Hawkins, chose it specifically for its creamy, velvety texture. The goal for all of the drinks at Romeo’s centers around color, texture, and temperature. With its rich green color, delicate blend of citrus and creamy sweetness with a little kick, and crisp ice-cold glass, Evan’s Spicy Avocado Margarita is a crowd favorite to be enjoyed all summer long.

Photo by Noah Fecks

Spicy Avocado Margarita

Ingredients

  • 2 oz. Tequila
  • .75 oz. Lime
  • 1 oz. Avocado Cordial*
  • 3 Dashes Spicy Tincture**

Preparation

  1. Shaken and poured over a rocks glass with a big rock ice cube.
  2. Garnish with chamoy and spicy salt***.

*Avocado Cordial


Ingredients

  • 1000g of Avocado purred
  • 300g Lime
  • 300g Lemon
  • 400g Water
  • 1/4 tsp of Spirulina
  • 1000g Light Agave (to keep color purest green)

Preparation

  1. Blend all together.

**Spicy Tincture Recipe


Ingredients

  • 2 quarts of High Proof Vodka (Devil Springs 151)
  • 12 Fresno, sliced

Preparation

***Spicy Salt Recipe


Ingredients

  • 1 qt Salt
  • ¼ cup Cayenne Pepper
  • ¼ cup of Cumin
  • ¼ cup Cinnamon Powder
  • ¼ cup Chili Powder
  • ½ cup Smoked Paprika
  • ½ cup Sugar

Preparation

  1. Combine ingredients in a quart container.
  2. Store in dry place.
  3. Keeps indefinitely.

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The post 2 Funky Margaritas for Summer appeared first on Chilled Magazine.

Source: Mixology News

Templeton Julep

By | Mixology News

Embracing its legacy deeply rooted in the Prohibition era, Templeton has flourished into a nationally recognized name, bringing exceptional craftsmanship to its whiskey.

Templeton’s latest release, Templeton FORTITUDE Bourbon, has an enticing aroma that combines delicate floral and grassy notes, accompanied by hints of spice, black pepper, sweet vanilla, and the subtle fruitiness of lemon peels. Rich flavors of rye and spice are harmoniously blended with butterscotch and wonderful zesty citrus, followed by an enduring warm finish of spicy oak notes and caramel popcorn. Below is their take on the classic Julep cocktail, check it out!

Templeton Julep

Ingredients

  • 2 oz. Templeton FORTITUDE Bourbon
  • 1/4 oz. Simple Syrup
  • 8 Mint Leaves

Preparation

  1. Lightly muddle the mint leaves with the simple syrup.
  2. Add the bourbon, then pack the glass tightly with crushed ice.
  3. Stir until the cup frosts on the outside.
  4. Top with more crushed ice to form an ice dome.
  5. Garnish with a mint sprig and, if desired, a few drops of bitters.
  6. Enjoy!

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The post Templeton Julep appeared first on Chilled Magazine.

Source: Mixology News

Meet Chilled 100 Bartender Justin “Jsleep” Houston

By | Mixology News

For Justin “Jsleep” Houston, bartending wasn’t initially on his radar. However, after persistent encouragement from his friends and colleagues, he reconsidered.

Intrigued by the prospect, Justin sought advice, received positive feedback, and eventually embraced the opportunity.

Now, he’s fully committed to the craft and currently operates as a mobile bartender.

What inspired you to become a bartender?

To be quite honest, I never wanted to be a bartender at first, but it was my friends Mr. Bret (my kitchen manager at California Pizza Kitchen), Ila, Brad, JB & Stacy who kept bringing the topic up to me. I quickly declined the idea. However, for the next few weeks, it was constantly being stated to me that I just might be a great fit behind the bar. So, I asked a few questions, got back the responses I desired and was like “YOLO!! Count me in,” and I’ve been locked in ever since.

Where do you tend bar now? What makes it unique?

I currently work for myself as a mobile bartender, however, my entire philosophy and methods of bartending are under the studies of Mr. Peter Clifton and Cody Northcutt of the INFAMOUS Ready Room (@ready.room on Instagram) located in Houston, TX. Their establishment is one of the first bars that made me say “Wow!! this place is simple, yet beautiful” Every Friday and Saturday, there is live music composed by the ever so talented Vanguard Collective Music Group (@vanguard_collective_htx), and that’s when the magic happens. The music… the ambience… the crowd. Mix those three elements with a few classic handcrafted cocktails (ask about the Mykawa Sour & the Westlothian) and you are in for a great night.

Who has been most influential in your development as a bartender?

Firstly, my God, for the blessings of this gift and lining my life’s path with these amazing people. My personal angel, my mom, Pamela (I hope I’m making you proud), Chef Bret Bartelme for the opportunity to start bartending, Chef Jabril Riddick for my acquired understanding of great customer service, Mr. Peter Clifton for telling me to “forget everything you know about bartending and become a student of the game,” Cody Northcutt for the reality checks and reminders when I doubted myself and my talents, my best friends and brothers Ca$h, Kevo and Jason for keeping me on path when I started to stray away, Mr. Ed Warner (@edexperience) & Bevin (@ohbevin) for teaching me to “dream bigger,” Drunken Corner (@drunkencornerhtx) for the opportunity to grow and build relationships, 3Js and a K Company for supplying the reasons to chase these dreams (I love y’all), and lastly, the numerous real friends and family that have been there before and during this time as I continue to grow through and through.

Do you have any advice for novice/ at home bartenders?

Read, study from the greats, and pick up essential keys to build upon your own style of bartending that will help you grow in the industry. Don’t be afraid to make mistakes and learn from them. Some of my best drinks came from simple mistakes.

What is your favorite ingredient right now and why?

Egg Whites. Going from “Ewww, yuck” to being able to explain how egg white adds a creamy, velvety texture to cocktails and gaining people’s trust to get them to change their minds and try it is a big win for myself and other bartenders facing this ingredient.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

It’s honestly a combination of both a process and inspiration. Prime example: I recently entered a Cognac Competition, and I had to take the flavors and consistency of a Sweet Potato Pie and transfer that into a cocktail. It was all inspired by a conversation between myself and my good friends Chuan (@levelsofgrandeur) and Joyce (@thegourmetglobetrotter). Chuan said she had a sweet potato spice syrup made and Joyce and I were talking about fall menus that we wanted to create. and then, BOOM!!! It hit me to try and create a Sweet Potato Pie Cocktail, and that’s how “Towards The End” was birthed.

Do you have a special technique you use or a tip for making a particular drink?

Always double strain creamy cocktails. Always stir, NEVER SHAKE, an Old Fashioned. That’s like nails on a chalkboard to me.

Where do you see the bartending/cocktail culture headed?

I truly believe bartending just in the near future will surpass anything of our wildest dreams and concepts. My good friend Terrance (@theetraptender) who’s really, really great with understanding the molecular structure and binding of cocktails and its ingredients, and my other homie Tony (@__drinkman) is outstanding with how flavors work well together (his Blueberry Basil Lemonade is killer), are great examples of knowing that the future of bartending is in good hands and will go further than just shaking and stirring. I honestly can’t wait.

The post Meet Chilled 100 Bartender Justin “Jsleep” Houston appeared first on Chilled Magazine.

Source: Mixology News

6 Sorel and Soda Cocktails for Summer

By | Mixology News

Whether you’re looking for a low-ABV libation or wanting to spice up some soda-centric cocktails, Sorel has created your new go-tos for summer entertaining.

Rum

Sorel & Soda

Ingredients

  • 1 part Sorel
  • 2 parts Club Soda

Preparation

  1. Combine Sorel & club soda in glass of choice with ice, garnish with citrus.

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Rum

Sorel Mule

Ingredients

  • 1 Part Sorel
  • 2 Parts Dry Ginger Beer*
  • Squeeze of Lime

Preparation

  1. In glass of choice, fill 3/4 of the way with ice; add Sorel; squeeze one lime wedge and drop into glass; top with chilled ginger beer.
  2. Garnish with lime.

Additional Notes

*Recommended: Fever-Tree Ginger Beer

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Charro-Cereza

by Bartender Saeed “Hawk” House

Ingredients

  • .5 oz. Sorel
  • 1 oz. Blanco Tequila
  • .25 oz. Lime Juice
  • Pinch of Salt
  • 4-5 oz. Cherry coke

Preparation

  1. Garnish with salt rim and cherry.

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Papa-Legba

by Bartender Saeed “Hawk” House

Ingredients

  • .75 oz. Sorel
  • 1.5 oz. Hawk’s Private Batch of La Luna Mezcal
  • .75 oz. Lime Juice
  • .75 oz. Simple Syrup (1:1)
  • 3 oz. Uncle Waithley’s Ginger Beer

Preparation

  1. Top with 3 oz. Uncle Waithley’s Ginger Beer.
  2. Garnish with dehydrated lime or candied hibiscus.

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Bubly Blitz

by Bartender Tiffanie Barriere

Ingredients

  • 2 oz. Sorel
  • 3/4 oz. Cointreau
  • 2 oz. bubly Blackberry
  • 2 oz. Black Girl Magic Sparkling Brut

Preparation

  1. Build in a wine glass on ice.
  2. Garnish with an orange wheel.

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Line-of-Scrimmage

by Bartender Tiffanie Barriere

Ingredients

  • 2 oz. Sorel
  • 2 oz. Pepsi Soda (or your favorite cola)
  • .5 oz. Gin
  • .5 oz. Vodka
  • .5 oz. White Rum
  • .5 oz. Lemon Juice
  • .5 oz. Lime Juice

Preparation

  1. Combine all ingredients EXCEPT Pepsi in a cocktail shaker with ice.
  2. Shake cold for 10 seconds.
  3. Pour over fresh ice.
  4. Top with cola.
  5. Garnish with straw and orange wheel.

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The post 6 Sorel and Soda Cocktails for Summer appeared first on Chilled Magazine.

Source: Mixology News

4 Must Mix Dewar’s Cocktails for Summer

By | Mixology News

Dewar’s Scotch whisky, known for its versatility, is an excellent choice for crafting a variety of cocktails.

Whether you’re lounging by the pool, hanging at a backyard barbecue, or enjoying an evening on the patio, Dewar’s adds a sophisticated twist to your summer sips.

The Official Cocktail of the U.S. Open is a refreshing mix of Dewar’s 12-Year-Old, club soda, and lemonade.

The Lemon Wedge

Ingredients

  • 1 1/2 oz. Dewar’s 12-Year-Old
  • 3 oz. Club Soda
  • 2 oz. Lemonade

Preparation

  1. Combine all ingredients over ice in a Highball glass.
  2. Stir to incorporate.
  3. Garnish with a lemon wedge or wheel and a “golf tee” cocktail pick.

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A fruit-forward harmony of apricot, pineapple, and lemon that perfectly accentuates the apple and citrus notes of Dewar’s 12-Year-Old.

Highland Bloom

Ingredients

  • 1 1/2 oz. Dewar’s 12-Year-Old
  • 1/2 oz. Apricot Liqueur
  • 1/2 oz. Simple Syrup
  • 3/4 Fresh Lemon Juice
  • 1 oz. Fresh Pineapple Juice
  • 4 Dashes: Fee Brother Fee Foam

Preparation

  1. Shake all ingredients with ice.
  2. Dry shake ingredients to foam & pour into coupe glass.
  3. Garnish with lightly torched rosemary sprig across top.

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The traditional Whisky Sour goes up a level when made with the floral notes and butterscotch-vanilla finish of Dewar’s 12-Year-Old.

Spiced Pear Sour

Ingredients

  • 1 1/2 oz. Dewar’s 12-Year-Old
  • 3/4 oz. Spiced Pear Liqueur
  • 1/2 oz. Maple Syrup
  • 3/4 oz. Lemon Juice
  • 1 Egg White

Preparation

  1. Shake ingredients with ice and fine strain into chilled glass.
  2. Garnish with candied ginger & sage.

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Dewar’s Old Fashioned

Ingredients

  • Dewar’s 12-Year-Old
  • Demerara Sugar
  • 2 Parts Demerara Sugar
  • 1 Part Boiling Water
  • Pinch of Salt
  • Angostura bitters

Preparation

  1. Pour Dewar’s, Demerara syrup, and bitters into a tin.
  2. Add ice cubes and stir until chilled.
  3. Strain into a chilled rocks glass filled with ice.
  4. Garnished with Lemon and Orange Peel.

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The post 4 Must Mix Dewar’s Cocktails for Summer appeared first on Chilled Magazine.

Source: Mixology News

L’Aperitivo Nonino is Girl Power in a Bottle

By | Mixology News

The distillery’s 2019 release, L’Aperitivo Nonino BotanicalDrink, highlights the prowess of Nonino’s third-generation female distiller, Silvia Milocco Nonino.

She set the tone for every bottle to be a force of nature, with three generations of Nonino women now running the show.

“Silvia, left a widow during the second World War, took over our distillery, and became the first female master distiller in Italy,” says Francesca Nonino, the sixth generation representing Nonino.

With her contagious energy, Francesca takes the lead on grappa, amaro, and aperitif education with her dominating social media presence and robust knowledge of Italian spirits, carrying on her family distillery’s impressive legacy.

“Silvia approached the world of liqueurs with the same philosophy she used in the kitchen: using few ingredients, but of top quality.”


This mantra birthed an exciting new aperitivo, L’Aperitivo Nonino BotanicalDrink. “The drink’s story is a testament to “girl power,” adds Nonino.

This power emanates from the juice through to the label. “The packaging tells the story of our company,” says Nonino.

“The three women on the label pay respect to Silvia and represent the three generations of women distillers who followed her. Each of them holds a transparent glass in their hands so that when you pour the L’Aperitivo Nonino, the glasses are emptied as if you are drinking with the last three generations of Nonino women!”

L’Aperitivo Nonino BotanicalDrink is one word: versatile – its tantalizing (and top secret) blend of 18 botanicals creates a fresh and bitter enough aperitivo that ignites creativity in cocktail recipes, but is also equally excellent on its own.

So, what is the magic behind Silvia’s original infusion? Well, it’s more than just choosing the right botanicals; it’s also how you treat them. Each of the 18 botanicals is dried at low temperatures to heighten their flavors and aromas, which also lends a kiss of sunshine to the drink’s color. The fifth generation of Noninos, comprised of three sisters, also chose to change the base liquid in their grandmother’s original recipe. By choosing to make the base liquid their proprietary ÙE® Grape Distillate and infusing the 18 local botanicals, the new L’Aperitivo BotanicalDrink is 100% all-natural and vegan friendly.

All you need is ice and you’re ready to sip away, or dazzle it up in cocktails, which bartenders love. Through her extensive travels, Francesca has seen firsthand how L’Aperitivo Nonino BotanicalDrink can create magic in some unexpected ways. “Its tasting notes make it the perfect liqueur not only to be mixed in any super easy, low abv, bubbly cocktail, but also in more complex cocktails, such as in a White Negroni.”

“One of the cocktails created with it that impressed me the most for how quick and delicious it was, is the West Palm. In Florida, they offered me our L’Aperitivo with crushed ice, lime, and Fever-Tree Sparkling Pink Grapefruit, and it was to die for! In San Francisco, a bartender made me a shot that mixed one part of L’Aperitivo and one part of mezcal. I loved how the freshness of Nonino and the smokiness of mezcal complement each other.”

Though a diehard cocktail lover, Francesca Nonino left us with one dare—to find any other aperitif that tastes this good neat. We’ll skip the challenge and head right to sipping this bit of sunshine in a bottle.

The post L’Aperitivo Nonino is Girl Power in a Bottle appeared first on Chilled Magazine.

Source: Mixology News

Celebrate the Fourth of July with These 4 Patriotic Cocktails

By | Mixology News

What better way to enhance your Independence Day celebrations than with a delicious blend of tastes as dazzling as the fireworks that light up the night sky?

Check out the 4 recipes below, each from craft distillers, that are ideal for any event you find yourself at!

This prohibition era cocktail really is the ‘bee’s knees’ and a super simple way to add a spring in your step!

Photo by Fort Hamilton Distillery

Gin

Bee’s Knees

by Alex Clarke – Fort Hamilton Distillery Bar in Brooklyn, NY

Ingredients

  • 2 oz. Fort Hamilton New World Gin
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Honey Syrup (1:1)

Preparation

  1. Add the gin, lemon juice and honey syrup into a shaker.
  2. Add ice and shake until well-chilled.
  3. Strain into a chilled coupe.
  4. Garnish with a lemon twist.

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This one’s a super easy and refreshing summer sip featuring the world’s first coffee-aged tequila.

Photo by Quintaliza Tequila

New Throwback

by Alli Torres of Quintaliza Tequila

Ingredients

  • 1.5 oz. Quintaliza Reposado Tequila
  • 1 oz. Cranberry Pomegranate Juice
  • Squeeze of Fresh Lime

Preparation

  1. Combine Quintaliza, cranberry pomegranate juice in a rocks glass with ice.
  2. Top with Fever Tree Sparkling Lime & Yuzu.
  3. Finish with a squeeze of fresh lime.

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This fun twist on the classic will transport you to a tropical paradise, creating a sense of escape and relaxation that is perfect for celebrating freedom and summer.

Photo by Coconut Cartel

Rum

Miami Tai

by Dani Zig of Coconut Cartel Rum

Ingredients

  • 1.5 oz. Coconut Cartel Blanco Rum
  • .5 oz. Coconut Cartel Añejo Rum
  • .75 oz. Orange Curaçao
  • .75 oz. Fresh Lime Juice
  • .5 oz. Orgeat Syrup

Preparation

  1. Shake all ingredients except Coconut Cartel Añejo Rum with ice.
  2. Strain over fresh ice in a double rocks glass.
  3. Float Coconut Cartel Añejo Rum over the top.
  4. Garnish with a mint sprig and lime wheel or wedge.

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A twist on the classic Kir Royale, the Brugal 1888 Royale is a simple yet elegant golden hued cocktail, and a light yet elevated sip to stir up during the warmer season.

Photo by Brugal 1888

Brugal 1888 Royale

by Gabe Urrutia of Brugal

Ingredients

  • 50 ml Brugal 1888
  • 5 ml Sugar syrup
  • Dry Champagne, to top

Preparation

  1. Stir 1888 and sugar briefly. Strain into glass over a large cube of ice.
  2. Top with a splash of Champagne.

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The post Celebrate the Fourth of July with These 4 Patriotic Cocktails appeared first on Chilled Magazine.

Source: Mixology News