Monthly Archives

August 2024

We Ask Ryan Norwood, VP of Operations at Sagamore Spirit About Maryland Rye

By | Mixology News

Thanks to settlers from Scotland and Ireland who brought their distilling knowledge to the colony, the heritage of Maryland rye dates back more than four centuries to the 1600s.

Before Prohibition, Maryland rye was known for its sweeter, more balanced profile not just in the United States but around the world.

Today, Sagamore Spirit leads the charge in bringing this distinctive Maryland rye back to the world stage. We ask Ryan Norwood of Sagamore Spirit to tell us more about the legacy of Maryland Rye.

Talk to us a bit about Sagamore’s Spirit, history, and heritage.

Sagamore Spirit is driven by a singular mission: to craft the world’s best rye whiskey. Our dedication is rooted in the legacy of Maryland Rye, celebrated historically for its quality and unique character. Today, we are inspired by whiskey enthusiasts around the globe, aiming to bring a modern approach to American Whiskey that emphasizes a meticulous farm-to-table process. We prioritize using non-GMO grains, connecting with local farmers, and relentlessly pursuing excellence in every bottle.

Our journey begins with the rich heritage of Maryland Rye. In the 1600s, farmers from Scotland and Ireland brought their distilling skills to the American colonies. Historically, Maryland Rye was known for its sweeter, more balanced profile, becoming a beloved choice worldwide. Before World War II, Maryland held one-third of the U.S.’s Rye Whiskey in bond.

At Sagamore Spirit, we triple distill our whiskey using a column still named Penny and two doublers. Our state-of-the-art distillery, completed in 2017, is located on a 5-acre campus in Baltimore. We take pride in our farm-to-table process, developing a network of Maryland farmers to produce the rye we harvest.

Our whiskey is crafted using two distinct mash bills, creating a low rye and a high rye whiskey. These are fermented, triple distilled, and aged separately before blending to achieve our signature Maryland Rye flavor profile.

Sagamore Spirit stands as a modern American whiskey brand with deep ties to the local Baltimore community. Our commitment to quality and innovation has earned us over 200 awards internationally, including the prestigious “World’s Best Rye Whiskey” in 2019.

What about its whiskey-making legacy in Maryland?

The legacy of Maryland Rye whiskey is a storied one, deeply intertwined with the history of American distilling. In the 1600s, farmers from Scotland and Ireland brought their distilling expertise to the New World, setting the stage for Maryland’s whiskey-making tradition.

After the Revolutionary War, land grants were given to militiamen in what would become Kentucky, a move that helped spread the craft of distilling further. Maryland was one of the few states to refuse to ratify the 18th Amendment, which began Prohibition, making Baltimore a hub of anti-Prohibition sentiment.

When Prohibition ended in 1933, Maryland quickly reclaimed its place in the whiskey industry. By 1939, the state held a third of the nation’s rye whiskey supply. However, the onset of World War II in 1941 saw all of Maryland’s distilleries converted to ethanol plants to support the war effort. Government subsidies for corn further diminished rye production, leading to a decline in rye whiskey production.

Sagamore Spirit is dedicated to reviving this proud heritage. Our distillery, which began production in April 2017, aims to inspire a global passion for Maryland Rye Whiskey. In the 1700s, Maryland was the northernmost state that grew corn, resulting in a unique mash bill combining rye, corn, and malted barley. Historically, Maryland Rye was known for its sweet, mellow character and was regarded as a high-end whiskey.

At Sagamore Spirit, we blend two different rye whiskies to recreate this traditional flavor profile: a low-rye whiskey, and a high-rye whiskey. These whiskies are fermented, distilled, and aged separately before being blended to achieve our distinct Maryland Rye taste.

What would you like bartenders to know about Sagamore Spirit?

Sagamore Spirit offers bartenders a rye whiskey with the perfect harmony of spice, sweetness, and depth, making it an ideal base for a wide range of both classic and innovative cocktails. Whether used in a timeless Old Fashioned or an inventive new creation, Sagamore Rye enhances the drink with its rich and layered flavors.

By incorporating Sagamore Rye Whiskey into their cocktails, bartenders can elevate their craft with a premium spirit that brings a rich heritage, exceptional flavor, and a commitment to quality and sustainability to the mixology world.

Tell us about the brand’s Farm-to-Table messaging. Why is this important?

Sagamore Spirit’s farm-to-table messaging is central to our mission of crafting exceptional rye whiskey. This approach emphasizes sustainability, local partnerships, and quality from the very beginning of the production process.

Sagamore Spirit is committed to sourcing high-quality grains through its farm-to-table approach while utilizing top-quality non-GMO grains and supporting the local farming community. Through this program, Sagamore Spirit has engaged with local farmers to purchase seeds upfront with a pledge to buy the harvest.

Our commitment to local agriculture extends through partnerships with local farmers. Sagamore Spirit shares in their risk and eases their initial investment by purchasing rye seed upfront. This initiative allows Maryland farmers to grow and harvest rye specifically for Sagamore Rye Whiskey. In 2023, over 1.6 million pounds of rye were harvested in Maryland for our whiskey production.

These efforts not only support local farmers but also ensure the highest quality ingredients for our whiskey. By utilizing rye varietals like Serafino Rye, which is perfectly suited for whiskey production, we continue to refine our craft while contributing to sustainable agriculture. This farm-to-table approach is vital as it underlines our dedication to quality, sustainability, and community support, ensuring that every bottle of Sagamore Rye Whiskey embodies these values.

Our commitment to quality is evident in every bottle of Sagamore Small Batch Rye. We use 100% non-GMO corn and meticulously blend our two mash bills, ensuring the signature Maryland-style rye flavor. Each batch is hand-bottled and non-chill filtered, guaranteeing an authentic and rich-tasting experience.

Sagamore Spirit Small Batch Rye Whiskey, tell us more about this expression.

Sagamore Spirit Small Batch Rye Whiskey is a testament to our commitment to craft excellence since opening Sagamore Distillery in 2017. It is our first globally available 100% Sagamore-distilled whiskey.

Sagamore Small Batch is crafted from 100% Maryland-distilled rye whiskey, using grains sourced through Sagamore Spirit’s dedicated Farm-to-Table process. These grains are used to create our high-rye and low-rye whiskeys that are both triple distilled and matured for 4-6 years before being blended in small 20-barrel batches. The blending of two straight whiskeys gives complexity, while our triple distillation process enhances its distinct smoothness.

What does Sagamore Spirit have coming down the pike?

This is a big year for Sagamore Spirit, filled with exciting new releases and ongoing innovations. We’ve already made a strong start by bringing two exceptional bottles to the market: the re-release of our beloved Sagamore Manhattan Finish Rye Whiskey and the much-anticipated Sagamore Small Batch Rye Whiskey. These releases have been met with enthusiasm from our loyal fans and new whiskey lovers. Crafted solely from 100% Maryland-distilled whiskey, Sagamore Small Batch reflects the state’s long-standing tradition of local craftsmanship and excellence.

But that’s just the beginning. We have more thrilling limited releases planned for this year that we can’t wait to share with the world. Each release will highlight our commitment to quality, craftsmanship, and the rich heritage of Maryland Rye. Whether it’s a new finish, an innovative blend, or a unique aging process, our upcoming offerings promise to bring something special and distinctive to the market.

Our distillery, located in the Baltimore Peninsula, is constantly evolving. We are dedicated to creating memorable experiences for our visitors and the local community. Throughout the year, we host a variety of events, from tours and tastings to educational classes and community gatherings. These events not only celebrate our whiskey but also foster a deeper connection with our community and fans.

Stay tuned as we unveil more exciting developments throughout the year. Whether you’re a long-time fan or new to Sagamore Spirit, there’s always something new to discover and enjoy.

The post We Ask Ryan Norwood, VP of Operations at Sagamore Spirit About Maryland Rye appeared first on Chilled Magazine.

Source: Mixology News

We Ask Spirit of Gallo’s Britt West About the Search for Premium Options in the RTD Segment

By | Mixology News

The ready-to-drink segment has become a category of can-dos. Any and every drink imaginable is canned for convenience these days.

With options comes an uptick in competition, making the quality of products available more important. As one of the originals, High Noon has become the #1 premium hard seltzer brand, and easily fits into any plans, not only because of its easy slim can, but also because of the quality drink inside.

“The quality of our liquid is extremely important. Our hard seltzers are made with real vodka or tequila, real juice, and no added sugar,” says Britt West, Executive Vice President and General Manager of Spirits at Gallo. “We know consumers are looking for premium, portable drink options.” We ask Britt to tell us more.

Tell us about the brand.

High Noon is a refreshing hard seltzer made with real spirits and real juice that delivers on consumer tase and lifestyle expectations. High Noon caters to a variety of audiences looking for just that with our variety of Vodka Hard Seltzer flavors, tequila and now those looking for non-carbonated options with the launch of Vodka Iced Tea.

What do you think attributes for High Noon’s sustained growth year to year?

High Noon has grown significantly since launching in 2019 and we see much of that success driven by consumers seeking premium alternatives to beer and other malt-based RTD offerings.

We also know consumers are looking for premium, portable drink options, which is why the quality of our liquid is extremely important. Our hard seltzers are made with real vodka or tequila, real juice and no added sugar, helping to make High Noon the #1 best tasting hard seltzer* and not only the #1 premium hard seltzer brand**, but the #1 spirits brand by volume***.

How does product innovation play into the brand strategy, and how do you see RTD customer habits changing, if at all?

We are constantly monitoring industry trends and insights and continue to emphasize the importance of making premium alternatives to beer and other malt-based hard seltzers to meet consumer interests.

In addition to last year’s launch of High Noon Tequila Seltzer, we have introduced several new flavors like Plum and Raspberry as part of the Snowbird Pack which was announced in January 2024 and most recently, we launched High Noon Vodka Iced Tea, made with real vodka and real iced tea, plus no added sugar and no carbonation.

How does High Noon stay top of category as the RTD field gets increasingly competitive?

There are many things that contribute to our success, but most importantly we continue to place an emphasis on staying true to our commitment to quality. Whether you’re sipping High Noon Tequila Seltzer, Vodka Iced Tea or the original High Noon Hard Seltzer, our products are made with premium ingredients, including real vodka or tequila, real juice and no added sugar and it’s clear our strategy and brand positioning is resonating with consumers. In fact, 68% of High Noon volume growth is from consumers switching and of that, 57% is coming from consumers switching to High Noon from beer and other hard seltzers******.

Is there any specific product, region, or demographic that has fueled recent growth?

In terms of product innovation, we continue to introduce new SKUs to our portfolio. In 2023, we launched High Noon Tequila Seltzer, which included four flavors: Lime, Grapefruit, Passionfruit and Strawberry. This allowed us to reach the growing number of tequila enthusiasts and provide them with a premium, portable way to enjoy their favorite spirit without having to compromise on taste. Since launching High Noon Tequila Seltzer, 20% of volume is from new buyers to the brand and it’s grown to be the #1 tequila RTD SKU****.

On-premise is another big opportunity for High Noon and we have seen that channel continue to help fuel our growth. Currently, 22% of High Noon business is done in the on-premise*****.

Why introduce the new Vodka Iced Tea?

The release of High Noon Vodka Iced Tea follows consumers ranking Hard Tea as one of their most frequent RTD category purchased in 2023, outperforming previously favorable categories like hard lemonade, wine coolers, and more*******. There are many hard teas on the market, but a lack of options made with real vodka, real tea, and no sugar added. High Noon wanted to give consumers a more premium option from a brand they trust.

High Noon Vodka Iced Tea delivers on our brand promise of a premium drink made with real vodka & real iced tea, and no added sugar. With this launch, iced tea lovers can finally trade up their hard tea for a twist on this summertime classic that is elevated to new heights.


*The Tasting Panel, September 2023
**Circana Total MULO+CONV+LIQUOR YTD through 08-06-23, Volume Sales
***Circana Consumer Network Households (NCP) 52 Weeks ending 10/1/2023 vs. YA- Total U.S. All Outlets, NBD Adjusted (Vol)
****Meijer Loyalty Card Data 2-26-2024
*****Internal Flex Data YTD through 4.30.24
******Circana Consumer Network Households (NCP) 52 Weeks ending 10/1/2023 vs. YA- Total U.S. All Outlets, NBD Adjusted (Vol)​
*******IWSR RTDs Strategic Study 2023 – United States

The post We Ask Spirit of Gallo’s Britt West About the Search for Premium Options in the RTD Segment appeared first on Chilled Magazine.

Source: Mixology News

5 Drinks Bartenders Love to Make

By | Mixology News

In cocktail bars, bartenders are creating their own spin on classic cocktails.

They want to keep them fresh and exciting. To fight the monotony and repetition of making drinks the same way year after year, bartenders are designing drinks using seasonal ingredients and flavors and adding their own personal twists to them. Here are some popular drinks that bartenders love to mix up and how to order them.

Cosmopolitan

A Cosmopolitan is a martini-type cocktail that is served ‘up’ and shaken into a chilled cocktail glass or coupe. The base ingredients call for vodka/citrus vodka, orange liqueur, fresh lime juice, and cranberry juice cocktail. When it is done properly with the correct ratio of spirit, liqueur, modifier, and juice, it is a well-balanced cocktail with a pink hue. To change it up, use premium or different flavored vodka, switch out the cranberry juice for a natural unsweetened cranberry juice to reduce sweetness, or use other fresh juices, like orange, grapefruit, or pomegranate. Garnish with different colorful fruit. Order “Belvedere Cosmo, light cranberry.”


Old-Fashioned

An Old-Fashioned is always well stirred ‘on the rocks.’ Bartenders like its versatility, which allows for much variation and creativity. It is a simple drink with minimal ingredients, but mixing one properly is paramount. With being whiskey based and spirit forward, there are many high-end whiskey options to choose from, whether it be bourbon, rye, Irish, or local whiskey. Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. Try it with a sphere or large ice cube. To make it a little sweeter, drop in a little Luxardo cherry juice. Smoked Old-Fashioned, anyone? Order “Jefferson’s Ocean Bourbon Old-Fashioned.”


Sazerac

A Sazerac is a traditional Cognac-based cocktail that is served ‘up’ and stirred. Today, it is usually made with rye whiskey. There are many local rye whiskies available to suggest. Using equal parts of both cognac, rye whiskey, or brandy can produce a new twist. To make it correctly, use an absinthe rinse, sugar cube, Peychaud’s bitters, and lemon twist. Even though Peychaud’s bitters are standard, try using other aromatic bitters and different ‘up’ glassware. Bartenders love the uniqueness of its flavor and presentation. Order “Sazerac with Bulleit Rye.”


Negroni

Negroni is the signature cocktail of Italy. It only contains three ingredients: gin, Campari, and sweet vermouth, with an orange peel served ‘up’ or ‘on the rocks.’ There are many fun variations of the drink to be made using different gins, barrel-aged gin, addition of spices like cardamom, and flaming the orange peel. A cool, new trend is to infuse the Campari with coffee. You can swap out the sweet vermouth for dry vermouth to create a White Negroni, or the gin for bourbon, which is called a Boulevardier. Order “Negroni on the rocks.”


Margarita

Margarita is one of the most popular drinks in the world. It can be served ‘up,’ ‘on the rocks,’ or frozen, with or without salt/sugar. A great Margarita is a perfect balance of sweet and sour. Using fresh lemon sour to go along with blanco tequila, triple sec, fresh lime juice, and a lime garnish is the key. There are many different tequilas available, including gold, aged tequila, or flavored tequila. Some bartenders have experimented by infusing tequila with chili peppers or muddling jalapenos to make it spicy. Adding another liqueur or juice or using different flavored salts, like chipotle, can transform it. Order a “Casamigos Margarita on the rocks with salt.”

The post 5 Drinks Bartenders Love to Make appeared first on Chilled Magazine.

Source: Mixology News

6 Summer Party Cocktails

By | Mixology News

Found yourself hosting a party this summer?

Having a selection of beverages on hand is essential to complement your backyard barbecues and outdoor festivities. Whether you decide to mix up a whiskey lemonade or a citrusy punch, your parties are sure to be a hit!

Always Daydreaming (Batch Serve!)

Ingredients

  • 12 oz. Old Elk Blended Straight Bourbon Whiskey
  • 8 oz. Raspberry Simple Syrup
  • 12 oz. Fresh Squeezed Grapefruit Juice (about 3 grapefruits)
  • 1 oz. Fresh Lime Juice
  • Soda Water or Prosecco, to top

Preparation

  1. Combine all ingredients in a pitcher and stir.
  2. Add ice before serving to chill. Pour into a cocktail glass with fresh ice and top with soda water or Prosecco.
  3. Garnish with fresh raspberries and mint for some pizzazz!

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Whiskey Strawberry Lemonade (Batch Serve!)

Ingredients

  • 1 bottle Sagamore Rye Whiskey
  • 24 oz. Fresh Lemon Juice
  • 18 oz. Strawberry Simple Syrup*

Preparation

  1. Combine Sagamore Rye Whiskey, lemon juice, and strawberry simple syrup in a shaker with ice.
  2. Shake to combine.
  3. Pour into highball glass.
  4. Garnish with lemon wheel, strawberry and serve.

*Strawberry Simple Syrup


Ingredients

  • water
  • sugar
  • strawberries

Preparation

  1. Mix equal parts water, sugar, and strawberries in a pot.
  2. Bring to a boil and reduce to a simmer for 10 minutes.
  3. Chill overnight and strain.
  4. One cup each water, sugar, and sliced strawberries will yield approximately 10 punches of syrup.

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Rum

Kokomo Mai Tai

Ingredients

  • 1 oz. Club Kokomo Artisanal White Rum
  • 1 oz. Club Kokomo Barrel Finished Rum
  • 1/2 oz. Dry Curacao
  • 3/4 oz. Orgeat
  • 1 Lime

Preparation

  1. Combine all ingredients into a cocktail shaker and shake with ice.
  2. Strain into glass over fresh crushed ice.
  3. Garnish with Fresh Mint.

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Sorel Sangria (Batch Serve!)

Ingredients

  • 4 cups Sorel
  • 1 cup Fresh Lime Juice
  • 1 cup Fresh Orange Juice
  • 3/4 cup Simple Syrup
  • 1/2 cup Orange Liqueur

Preparation

  1. Add all ingredients to a pitcher with ice and stir gently.
  2. Pour into a glass with fresh ice.
  3. Garnish with blackberries, raspberries and orange slices, and enjoy!

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Isle of Skye Smash

Ingredients

  • 2 oz Isle of Skye 12yr
  • .75 oz Pineapple Syrup
  • 3 Lemon Wedges
  • 4 Mint Leaves
  • 1 dash of Bitters

Preparation

  1. Add all ingredients to a rocks glass and stir.
  2. Garnish with pineapple frond & mint.

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Welcome Punch (Batch Serve!)

Ingredients

  • 1 bottle Keeper’s Heart Irish + American
  • 4 oz. Fresh Lemon Juice
  • 16 oz. Fresh Orange Juice
  • 16 oz. Cinnamon Syrup
  • 39 oz. Unsweetened Iced Black Tea

Preparation

  1. If using a glass punch bowl or pitcher, chill in freezer for at least 1 hour.
  2. Mix all ingredients and refrigerate well.
  3. Serve in a punch bowl or pitcher with large, slow-melting ice chunks.

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The post 6 Summer Party Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Get to Know Chilled 100 Member Kristen Begley of Woodburn Brewing and La Ofrenda in Ohio

By | Mixology News

When people asked Kristen what she wanted to be when she grew up, she would always say a bartender.

Even before being old enough to enter a bar, Kristen enjoyed mixing drinks for family gatherings and despite lacking prior bartending experience, Kristen quickly adapted to the role when she turned twenty-one and got her first gig. Bartending allowed her to be creative and prompt her to take certification courses to enhance her knowledge of spirits.

What inspired you to become a bartender?

When people asked me what I wanted to be when I grew up, I said a bartender. I would make drinks for my family before I could even drink alcohol. Clearly, I didn’t know anything about proportions and measuring to make it taste balanced, but I had a passion for it.

I started working in the service industry when I was 16 at McDonald’s and worked my way up to working at nicer establishments that were higher-end. I took a break for four years and worked for a logistics company, thinking it was a more stable job. I found that I really was not happy in that environment and one day I finally had to put my foot down and do something I knew would make me happy.

I had no bartending experience prior to working at one of my current jobs. In less than a few months, I was able to get my mental health back in check and do something I was passionate about daily. Bartending is probably the best thing that has happened to me because I can be creative daily and meet so many new people. I have also taken the time to apply for certification courses to help better my knowledge of the spirit world.

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

I am currently working at two bars, the first one being Woodburn Brewing. Woodburn is in one of Cincinnati’s small neighborhoods and brings a modern but rustic vibe to the area. We serve our own spirits in our cocktails, which makes it unique. We have elevated the cocktail experience that you would see at a typical brewery by creating a vibe with our cocktails in terms of glassware used or the quirky ingredients we choose.

I host a secret cocktail night every Monday where there is a new cocktail every week using our spirits which brings some mystery to the bar. The second bar I work at is called La Ofrenda. This bar has the largest selection of tequila and mezcal in the state of Ohio, and we pride ourselves on creating an experience as soon as you walk through the door. La Ofrenda cares about the heritage of Hispanic culture and pays fine attention to detail what we serve at the bar. We carry soda and beer from Mexico to really create the vibe and authenticity of the place.  We are in the market district downtown, so we see many new faces as well as returning guests.

Although we’re slightly off the beaten path, you can hear the live music and DJ’s we have on a weekly basis all the way down the street. The walls are decorated with vibrant art from local artist as well as projection mapping. The cocktail program is amazing! We serve several different kinds of margaritas as well as classic cocktails using mezcal and tequila. We also serve Mexican street tacos with meat made from our steakhouse that’s not too far up the road from where our bar is located.

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

The most influential person in my career is my mentor, Giacomo; he saw something in me when I came to interview to be a bartender at Woodburn Brewing. He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. He has given a lot of useful advice I use in my everyday life and has helped me grow as a bartender as well as a person. I learned how to create all the classic cocktails as well as how to create new versions of classic cocktails. He has taught me the science that goes behind elevating cocktails and how to create out-of-the-ordinary flavor profiles that work together.

Giacomo gave me insights about a lot of things within the bartending community on a larger scale, such as Portland cocktail week, camp runamok, Tales of the Cocktail, and more. Without him telling me about these things, I would never have known they had existed. He told me to apply to go to camp and I was invited to go and be with bartenders from across the world to network with and nerd out with, talking about cocktails and spirits. I am so happy and thankful he took a chance on me to teach me about everything he has learned over the years and has helped me become the best I can be as a bartender and as a person.

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

My best advice is to keep doing what you love. It took me several years to learn I was not doing what I loved. I think everyone should have a creative outlet and, for some people, creating cocktails is what keeps the mental juices flowing. I think that learning what flavors do and don’t work together is part of the fun, and it’s ok if you don’t get it on the first try; it means you can try again until you are satisfied.

What is your favorite ingredient right now and why?

Right now, I would say shrubs are one of my favorite ingredients. I have been creating several types of shrubs in collaboration with our local farmer’s market. It’s fun to create something that can be used in a N/A cocktail as well as in something that is spirit forward. There are endless possibilities when it comes to shrub making, but they are unique when it comes to cocktails.

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

When creating a new cocktail, I think about what flavors and ingredients would work the best together. Once I figure that out, then I will pick a spirit I think will work best with those flavor combinations. A lot of time, my inspiration comes from things I see at the store or the market. Then, I start by making one cocktail and change the measurements, if need be. It doesn’t always work the first time, but there’s always time to get that perfect cocktail after trial and error.

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

One thing that’s important to me is allergies to ingredients. I have several allergies to things, and I know others do, too. I try to substitute things like aquafaba for froth on an egg white cocktail. Cocktails can still be tasty without always using the “normal” ingredients that you would typically see in a classic cocktail.

Where do you see the cocktail culture headed?

I think there are a lot of younger bartenders making huge waves in the industry right now. People are creating ways to have less waste when it comes to juicing, which I think is awesome since we do produce a lot of waste when it comes to bar prep to make the perfect cocktail. A lot of bartenders are speaking out about harassment in this industry, whether it’s something happening between coworkers or with guests coming to the bar. We have been bringing more awareness to mental health and taking care of ourselves especially after the pandemic, which is also very important. These are just some of the things we are doing to continue to make marks on the industry and to continue to be better.

The post Get to Know Chilled 100 Member Kristen Begley of Woodburn Brewing and La Ofrenda in Ohio appeared first on Chilled Magazine.

Source: Mixology News

3 of NYC’s Best Tequila Cocktails

By | Mixology News

Tequila cocktails are the epitome of summer.

We have three of some of the best ones in NYC right now, courtesy of Beverage Director Nikki McCutcheon.

Check them out below!

Sins, Not Tragedies

by Silver Lining – NYC

Ingredients

  • 2 oz. Volcan Blanco Tequila
  • 1 oz. Red Bell Pepper Juice
  • .5 oz. Lime
  • .5 oz. Habanero Ginger Syrup

Preparation

  1. Add all ingredients to a tin with ice and shake, strain into a bi-color salted rocks glass with fresh ice.
  2. Garnish with a lime wheel.

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Dolly Lava

by The Highlight Room – NYC

Ingredients

  • 1 oz. Ilegal Joven Mezcal
  • .5 oz. La Gritona Reposado tequila
  • .5 oz. Empirical Spirits Ayuuk blend
  • 1.5 oz. Grapefruit Juice
  • .5 oz. Lime Juice
  • .5 oz. Chamomile Mint Syrup
  • Soda Water, to top

Preparation

  1. Add all ingredients (except soda) to a tin with ice and shake.
  2. Strain into a rocks glass with fresh ice.
  3. Garnish with a mint sprig.

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Some Like It Hot

by Magic Hour Rooftop Bar & Lounge – NYC

Ingredients

  • 1.5 oz. Maestro Dobel Silver
  • 1 oz. TAO Sour Mix*
  • 1.5 oz. Mango Chili Mix**

Preparation

  1. Add all ingredients to tin, shake with ice, strain over fresh ice into rocks glass.
  2. Garnish with chili threads.

TAO Sour Mix*


Ingredients

  • 11 Q Lime Juice
  • 4 kg Boiron Kalamansi Lime Purée
  • 1 Gallon Agave Nectar

Preparation

  1. Add 11 Q Lime Juice, 4 kg Boiron Kalamansi Lime Purée, 1 Gallon Agave Nectar.

Mango Chili Mix**


Ingredients

  • 6 Q Water
  • 12 kg Boriron Mango Purée
  • ¼ C Cayenne Powder
  • ½ C Coriander Powder

Preparation

  1. Add 6 Q Water, 12 kg Boriron Mango Purée, ¼ C Cayenne Powder, ½ C Coriander Powder.

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The post 3 of NYC’s Best Tequila Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Cheers to The Olympics with the Mariquita Medal Margarita

By | Mixology News

The Olympics is an event that calls for celebration.

Cheer on Team U.S.A. with this fun margarita made with Hiatus Tequila!

Photo by Gabi Porter

Mariquita Medal Margarita

Ingredients

  • 2 oz. Hiatus Tequila Reposado
  • 1 oz. Cappelletti Aperitivo
  • 1 oz. Red Sweet Vermouth

Preparation

  1. Add tequila, Cappelletti, and sweet vermouth to a mixing glass.
  2. Top off with ice, stir for 30 seconds or until the mixing glass becomes cold on the outside.
  3. Strain into a coupe glass with one large cube.
  4. Garnish with an orange.

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The post Cheers to The Olympics with the Mariquita Medal Margarita appeared first on Chilled Magazine.

Source: Mixology News

6 NOLET’S Silver Gin Cocktails Perfect for Summer

By | Mixology News

Crafted with real botanicals, NOLET’S Silver Gin was created for a new generation of gin drinkers.

It features a unique combination of botanicals never used in gin before. The floral and fruit-forward gin is bottled at 47.6% Alc./Vol. (95.2 Proof) and perfect for mixing summer cocktails.

The history of this archetypical gin and juice may be disputed, but the Tom Collins is (and forever will be) a classic beloved combination since the 1800s. It is as complex as it is simple when imbibed with NOLET’S Silver Gin.

Gin

Tom Collins

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 1 oz. Fresh Lemon Juice
  • 1/2 oz. Simple Syrup (or to taste)
  • 2-3 oz. Club Soda
  • Lemon Slice and/or Cherry (for garnish)

Preparation

  1. Build the cocktail over ice in a Collins glass (or highball), in the order listed above.
  2. Top with club soda and garnish with a lemon, orange, and/or cherry.

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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. Simple Syrup
  • 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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It’s not called the Bee’s Knees for nothing. This classic is a delicious honey-sweetened sour cocktail that creates quite a buzz when crafted with NOLET’S Silver’s fruit and floral forward botanical gin.

Gin

Bee’s Knees

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Honey Syrup (2 : 1 honey to water ratio)
  • 2 dashes Bitters (optional)
  • Small Pinch of Ginger Salt (optional)

Preparation

  1. In a cocktail shaker, mix fresh lemon juice and honey syrup.
  2. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin.
  3. Shake with cracked ice and strain into a chilled coupe.
  4. Garnish with lemon peel.

Additional Notes

*Adapted from Jake Bliven’s Buzz on the Southside recipe.

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Simply smashing, the refreshing botanical Cucumber Smash with NOLET’S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah!

Gin

Cucumber Smash

Ingredients

  • 1 1/4 oz. NOLET’S Silver Gin
  • 3/4 oz. Simple Syrup
  • 1 oz. Lemon Juice
  • Soda Water (to top)
  • Cucumber Slices
  • Mint Leaves

Preparation

  1. Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin.
  2. Add NOLET’S Silver, ice and shake well.
  3. Strain into an ice-filled highball glass.
  4. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.

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This iconic Italian aperitif is simple and easy to commit to memory, for an excellent life skill.  Bitter, sweet, and botanical combine in a symphony evoking the essence of la dolce vita.

Classic Negroni

Ingredients

  • 1 oz. NOLET’S Silver Gin
  • 1 oz. Campari
  • 1 oz. Sweet Vermouth

Preparation

  1. Add all ingredients to a mixing glass with ice, stir until the exterior of glass is chilled.
  2. Strain into a coupe or over ice in a rocks glass.
  3. Garnish with a citrus wheel or peel.

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Delightfully refreshing the NOLET’S Watermelon Sour makes a lovely and simple cocktail to enjoy all summer long. Best made with fresh watermelon, the combination of tart and sweet with luxurious botanicals in NOLET’S Silver are perfectly suited.

Gin

Watermelon Sour

Ingredients

  • 2 oz. NOLET’S Silver Gin
  • 1 oz. Watermelon Juice
  • ½ oz. Fresh Squeezed Lime Juice
  • ½ oz. Honey Syrup (1:1 Honey & Water)
  • Pinch of Salt
  • Watermelon Slice for Garnish

Preparation

  1. Add all ingredients into a shaker with ice and shake for 30-60 seconds until the tin gets frosty.
  2. Double strain into a coupe glass and garnish with a watermelon slice.

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The post 6 NOLET’S Silver Gin Cocktails Perfect for Summer appeared first on Chilled Magazine.

Source: Mixology News

The Deanston Old Fashioned

By | Mixology News

Our Drink of the Week is the Deanston Old Fashioned, a smooth, spiced, citrusy, classic cocktail with roots dating back to the 1800s.

This delicious drink balances sweet, citrus, and bitter flavors.

The Deanston Old Fashioned

Ingredients

  • 1 ½ oz. Deanston Virgin Oak Whisky
  • 1 cube brown sugar
  • Dash Angostura bitters
  • Splash water

Preparation

  1. Muddle the sugar and Angostura bitters together in glass with splash of water.
  2. Drop in ice and whisky give it a good mix.
  3. Add squeeze of orange zest and twist to garnish.

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The post The Deanston Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Check Out the Craft the Fun Cocktail Challenge Regional Competition Winners—Dallas and Atlanta

By | Mixology News

Qualifying Regional Competitions Will Take Place in Five Cities Across the United States.

The Deep Eddy Vodka Craft the Fun Cocktail Challenge is underway with semifinalists chosen to compete for a spot in the finals. This competition is not just about showcasing the art of the cocktail, but also about embracing your inner spirit of playfulness.

Deep Eddy Vodka encourages combining quality craftsmanship with enjoyment, emphasizing that no amount of technique will make a cocktail delicious without a sense of fun. Cocktails should highlight the brand while also being equal parts delicious, innovative, and fun.

The remaining regional competitions will be held in Boston, MA on 8/1, Chicago, IL on 8/5, and San Diego, CA on 8/19.

A total of five bartenders, one from each of the regional competitions, will be chosen to compete as finalists in Austin, TX, and receive $1,000 each as a prize. Regional runners-up will receive $500 and regional competitors who placed 3rd-6th will receive $100.

Additionally, the five regional winners will receive an all-expense paid trip to Austin, TX September 15th-18th for a chance to become the 2024 Craft the Fun Cocktail Challenge Winner. The trip will include a unique Austin-experience, brand education, interaction with national judges, the final competition, and a celebratory dinner.

One Grand Prize Winner will receive $5,000 and the opportunity to be featured on the Deep Eddy Vodka website, social media, and an advertisement in Chilled Magazine announcing the winning 2024 Craft the Fun cocktail.

Check out the Dallas and the Atlanta Winners. Good luck, bartenders!

The Dazed & Passionfruited

by Jarad Crowell – Dallas Semifinal Winner

Ingredients

  • 1 oz. Deep Eddy Vodka Original
  • ½ oz. Deep Eddy Vodka Lime
  • 1 oz. Kronan Swedish Punsch
  • .35 oz. vanilla simple
  • ¼ oz. unsweetened passion puree
  • *3 drops saline (10:1) [optional]

Preparation

  1. Build ingredients in a tin, then do a whip shake.
  2. Strain ingredients into Tiki glass.
  3. Add crushed ice.
  4. Add about 6 dashes of angostura bitters to create a layer.
  5. Garnish with a few mint sprigs add half of a passion fruit or dehydrated lime.

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Coco Lime Cooler

by Ruby Smith – Atlanta Semifinal Winner

Ingredients

  • 1 ½ oz. Fat-Washed Deep Eddy Lime Vodka*
  • ¾ oz. Citrus Oleo Saccharum**
  • ¾ oz. Cream of Coconut
  • ¾ oz. Lime Juice

Preparation

  1. Combine all ingredients in shaker tin with ice.
  2. Shake until tins frost.
  3. Double strain into a chilled rocks glass over a large cube.
  4. Garnish with palm tree mint sprig and cinnamon stick palm tree.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Coco Lime Cooler”,”description”:”A delicious cocktail recipe for Coco Lime Cooler”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Coco-Lime-Cooler.jpeg”,”author”:{“@type”:”Person”,”name”:”Ruby Smith – Atlanta Semifinal Winner”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 u00bd oz. Fat-Washedu00a0Deepu00a0Eddyu00a0Lime Vodka*”,”u00be oz. Citrus Oleo Saccharum**”,”u00be oz. Cream of Coconut”,”u00be oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in shaker tin with ice.”},{“@type”:”HowToStep”,”text”:”Shake until tins frost.”},{“@type”:”HowToStep”,”text”:”Double strain into a chilled rocks glass over a large cube.”},{“@type”:”HowToStep”,”text”:”Garnish with palm tree mint sprig and cinnamon stick palm tree.”}],”recipeCategory”:”Cocktail”}

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Source: Mixology News