Monthly Archives

December 2024

We Ask Beverage Direct Patrick Blair About Running a Wine Bar

By | Mixology News

Patrick Blair is the Beverage Director at both City Cellar Wine Bar & Grill and Barrio.

Photos by Sally Shorr/The Buzz Agency

Prior to these current roles, he was an Operations Manager for a top five craft brewery in the state of Michigan. Beverage sales, marketing, and knowledge have always been a career passion of his. Blair’s degree in Hospitality business is symbolic of his passion for helping others, especially in the restaurant industry. “It has always been a huge part of who I am,” he adds.

Chilled spoke with Patrick to learn more about the beverage programs he supervises, how to run a prosperous bar program, and much more.

Tell us about City Cellar Wine Bar & Grill and Barrio, and what guests can expect while visiting.

Guests can expect a dual threat in the amazing offerings that City Cellar and Barrio have. If you are looking for a more relaxed, outdoor vibe, then Barrio is the place to be. I would argue it’s one of the best patio bars in the city, with amazing specialty cocktail offerings and a wide variety of Spanish style food that will check all of your craving boxes.

City Cellar is an American style made from scratch kitchen that has an incredible wine list and delectable food. We are the area’s premier dinner destination because of our amazing service staff that will ensure your experience is one to remember.

 

Tell us about their beverage programs and inspiration.

Our beverage programs and inspirations are based on a variety of factors such as consumer-based feedback and suggestions, market trends and location trends that really fuel our decisions behind the scenes.

What are the fan favorite beverages?

Cocktail – Perfect Pear

Beer – Wynwood La Rubia Draft

Wine – The Prisoner Cabernet

Give 3-4 tips on running a successful beverage program.

Always put the guests wants, needs and suggestions first.

Don’t be afraid to experiment with trial and error to perfect your cocktail recipes.

Go above and beyond when bringing new wines to your bar. Make meetings and tastings with your distributor partners.

Have fun with your staff and make sure that they are upselling!

What advice would you give to bartenders out there looking to improve their craft?

My advice would be to go back to the basics. Once you have a solid bartending base as far as knowledge, technique, and delivery, then you can really dive into the fun aspects of bartending like experimentation and even flare!

What is your go-to cocktail? Why is it special?

My go-to cocktail is the Espresso Martini. A simple, yet elegant way to show your friends, family, or date you know how to have a good time.

Favorite food and drink pairing? The stranger/more unique, the better!

My favorite food is the Bourbon Street Skirt Steak, paired with the Red Eye Express, a Remy VSOP cognac espresso martini. If I were drinking a beer with it, I would choose the Sam Adams Oktoberfest (newest seasonal offering) or I would pair this with a glass of the Au Bon Climat Pinot Noir.

The post We Ask Beverage Direct Patrick Blair About Running a Wine Bar appeared first on Chilled Magazine.

Source: Mixology News

3 Festive Cocktails to Celebrate the Holiday Season

By | Mixology News

Celebrate the holiday season with 3 festive cocktails that will liven up your classic cocktails with a fun twist.

Gunpowder Irish Gin

Give the classic French 75 a festive Irish twist by using Gunpowder Irish Gin, zesty lemon, simple syrup, and bubbly Prosecco. This elegant cocktail is a bright and delicious addition to your holiday celebrations!

French 75

Ingredients

  • 1 oz. Gunpowder Irish Gin California Orange Citrus
  • ½ oz. fresh lemon juice
  • ½ oz. simple syrup
  • 3 oz. Bottega Prosecco

Preparation

  1. Add all ingredients to a champagne flute, pouring the Prosecco in last.
  2. Stir gently.
  3. Garnish with a lemon peel twist and enjoy!
  4. Wishing everyone a happy and healthy holiday season and new year!

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Boulard Extra

Boulard Calvados Extra is the perfect choice to enjoy while ringing in the New Year! This beautiful apple brandy captures the essence of the season with aromas of ripe fruit, violet flowers, and warm oak. Its rich, mellow palate bursts with quince paste and candied apple, finishing with smooth coffee and licorice notes.

Go the extra mile with a glass of Boulard Extra and enjoy either neat or on the rocks.

Gracias a Dios Agave Gin

Bright, zesty, and a little bit indulgent, this Oaxaca Gin & Jam cocktail blends Gracias a Dios Agave Gin, fresh lemon, and raspberry jam for a festive twist. Stir in the jam as you sip for a delightful holiday treat with every swirl!

Gin

Jingle Jam Sour

Ingredients

  • 2 oz. Gracias a Dios Agave Gin Oaxaca Recipe
  • 1 oz. fresh lemon juice
  • ½ oz. simple syrup
  • 1 tsp. raspberry jam
  • Spoonful of jam for garnish

Preparation

  1. Add the gin, lemon juice, simple syrup, and jam to a shaker filled with ice and shake for 10 seconds.
  2. Strain into a double Old Fashioned glass over crushed ice.
  3. Top with a spoonful of jam and stir it in while you sip.
  4. Happy Holidays!

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The post 3 Festive Cocktails to Celebrate the Holiday Season appeared first on Chilled Magazine.

Source: Mixology News

Jalisco Espresso Añejo made with Casa Azul Organic Tequila

By | Mixology News

Our Drink of the Week is the Jalisco Espresso Añejo made with Casa Azul Organic Tequila.

The Jalisco Espresso is a spin on the classic Espresso Martini featuring Casa Azul Organic Tequila Añejo. The bitterness of the freshly brewed espresso and mole bitters reveals delightful hints of toasted oak and luscious dark chocolate notes.

Jalisco Espresso Añejo

Ingredients

  • 2 oz. Casa Azul Organic Tequila Añejo
  • 1 oz Freshly Brewed Espresso
  • ½ oz. Espresso Liqueur
  • 1 dash Xocolatl Mole Bitters
  • ½ oz. Agave Nectar

Preparation

  1. Add all ingredients to cocktail tin.
  2. Fill tin with ice and hard shake (12-15 seconds).
  3. Strain into martini glass.
  4. Garnish with chocolate shavings.

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The post Jalisco Espresso Añejo made with Casa Azul Organic Tequila appeared first on Chilled Magazine.

Source: Mixology News

6 Classic Cocktails made with Weber Ranch Vodka for the Holidays

By | Mixology News

Born in Jalisco, Mexico and crafted in Texas, Weber Ranch 1902 Vodka showcases the versatility that vodka gains when it is distilled from 100% Blue Weber Agave.

With the launch earlier this year, the brand’s owners aim to shatter preconceptions about what vodka can be and revitalize the category for a new generation of adventurous drinkers.

Check out these classic cocktails perfect for holiday mixing!

Espresso Martini

Ingredients

  • 1 ½ oz. Weber Ranch Vodka
  • 1 oz. fresh espresso
  • 1 oz. coffee liqueur
  • ¼ oz. agave syrup

Preparation

  1. Combine all ingredients in shaker and fill with ice.
  2. Shake vigorously to chill.
  3. Strain into a chilled couple glass.
  4. Garnish with three expresso beans.

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Lady in Blue

Ingredients

  • 1 ½ oz. Weber Ranch Vodka
  • 1 oz. blue curacao
  • ¾ oz. lemon juice
  • ½ oz. egg white

Preparation

  1. Combine all ingredients in a cocktail shaker.
  2. Dry shake to emulsify the egg whites, add ice and shake until chilled.
  3. Double strain into a chilled Nick & Nora glass.
  4. Express orange peel oils over the cocktail.
  5. Garnish with an orange wedge.

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Ranch 75

Ingredients

  • 1 ½ oz. Weber Ranch Vodka
  • 1 oz. Elderflower Liqueur
  • 2 oz. Champagne
  • ½ oz. lemon juice
  • 2 drops Rhubarb bitters

Preparation

  1. Combine ingredients except champagne in a shaker with ice.
  2. Shake and strain into a chilled flute glass.
  3. Top with Champagne.
  4. Garnish with an elegant twist of lemon.

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Ranch Hand

Ingredients

  • 2 oz. Weber Ranch Vodka
  • 5 blackberries
  • 3 sage leaves
  • ¾ oz. lime juice
  • ½ oz. honey

Preparation

  1. Combine all ingredients in a shake filled with ice.
  2. Shake vigorously to chill and combine.
  3. Double strain into a rocks glass with crushed ice.
  4. Garnish with blackberry and sage leaves.

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Rodeo Queen

Ingredients

  • 2 oz. Weber Ranch vodka
  • 1 oz. cranberry juice
  • ¾ oz. triple sec
  • ½ oz. lime juice

Preparation

  1. Combine all ingredients in a shaker filled with ice.
  2. Shake vigorously to chill and combine.
  3. Strain into a chilled Martini glass.
  4. Garnish with a lime twist.

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Weber Ranch Martini

Ingredients

  • 2 oz. Weber Ranch Vodka
  • ¼ oz. Dolin Dry Vermouth

Preparation

  1. Combine all ingredients in a shaker filled with ice.
  2. Shaker vigorously to chill.
  3. Strain into a chilled Martini glass.
  4. Garnish with lemon twist.

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The post 6 Classic Cocktails made with Weber Ranch Vodka for the Holidays appeared first on Chilled Magazine.

Source: Mixology News

The Chilled 100 Spirits Awards Adds Calvados Category

By | Mixology News

The Chilled 100 Spirits Awards – Cutting-edge awards system adds Calvados as a new category.

The Interprofession des Applellations Cidricoles (idac) for Calvados’ participation in the Chilled 100 Spirits Awards delivered impressive success and established Calvados as a top-tier spirit by bartenders. The Calvados Conseil submitted 77 entries, earning a multitude of honors, that highlights the spirit’s exceptional versatility and innovation.

Originating in Normandy, Calvados is a type of brandy made by fermenting apples or pears into cider, then distilling the cider into brandy and aging it in oak barrels. The Chilled 100 Spirits Awards bartender judges recommended including Calvados as a category in last year’s event. Bartenders appreciate Calvados as a category because it is a unique spirit that showcases both craftsmanship and history.

In a remarkable display of confidence, idac entered an outstanding 77 SKUs in this year’s Chilled 100 Spirits Awards. Calvados is a niche category often overshadowed by spirits like whiskey and cognac. The idac viewed the awards as an opportunity to get liquid to bartender’s lips and put its products directly in the hands of leading and influential bartenders in the industry and, most importantly, to increase awareness of the category.

The Chilled 100 Spirits Awards scoring system allows the opportunity to earn the following medals: Platinum, Double Gold, Gold, and Silver. Platinum is the highest recommendation from our Chilled100 judging panel which closely follows the Bartenders Seal of Approval, a prestigious honor awarded to brands that earn the trust and admiration of the industry’s top mixologists. It symbolizes a skilled bartender’s full support and recommendation as a must-use brand behind today’s bars. Our Emblems of Excellence take bartender recommendations a step further by using Breakout Brand, Creative Bottle Design, New Brand, Sustainable Brand, Innovative Brand, Artisanal Brand, Timeless Brand, and Woman Owned Brand categories to establish a brand’s best uses.

Idac achievements for Calvados during the Chilled 100 Spirits Awards show its dominance in the spirits industry. They earned 56 platinum medals, 20 double gold, six Bartender’s Seal of Approval, two Sustainable Brand emblems, one New Brand emblem, and one Timeless Brand emblem. Its achievements at the Chilled 100 Spirits Awards are truly inspiring. By earning a remarkable collection of medals and emblems, idac demonstrated the quality and range of products and the relevance of Calvados in the ever-growing and highly innovative spirits industry.

Interested in entering the Chilled 100 Spirits Awards? Enter NOW to get our EARLY BIRD SPECIAL RATES.

The post The Chilled 100 Spirits Awards Adds Calvados Category appeared first on Chilled Magazine.

Source: Mixology News

Smooth Spirits, Sustainable Mission: The Story of Blue Shark Vodka

By | Mixology News

This shark won’t bite, but it will go down smooth! Discover Blue Shark Vodka.

North Carolina based Blue Shark Vodka is rooted in family and sustainability with a mission to deliver “the world’s smoothest vodka” in a visually striking bottle while shining a light on blue shark conservation.


Blue sharks are fundamentally misunderstood ocean dwellers, known for their curiosity and docile manner. Unfortunately, as with many shark species, the blue shark is threatened due to overfishing and habitat loss, which has implications for the entire marine ecosystem. Blue Shark Vodka spotlights this ongoing challenge for the species through its one-of-a-kind premium North Carolina vodka.

Blue Shark Vodka starts with non-GMO heirloom sweet corn, grown locally in North Carolina’s Southern Piedmont region. The corn’s unique qualities bring a natural sweetness and smoothness to the vodka. The process begins with the corn mash mellowing for 28 days to enhance its flavor profile. The spirit is then distilled four times and triple charcoal filtered, making for a shark “that doesn’t bite” just like its namesake.

“It’s not just about quality, it’s about crafting a vodka that tells a credible story about North Carolina’s fertile lands and breathtaking coast and the care we put into every bottle,” says Brooke Bloomquist Director of Marketing at Blue Shark Vodka.

For bartenders, the vodka’s versatility is key. Thanks to the meticulous distillation and filtering process, the spirit possesses a unique smoothness making it great for cocktails or enjoying neat. Guests appreciate the authentic story and family ownership, as well as the non-GMO ingredients and gluten free spirit.

“While many premium vodkas focus solely on taste, we pair our top-shelf spirit with an iconic bottle that captures attention on any shelf,” Bloomquist says.

The handcrafted bottle stands out for its award-winning design and handmade sharks that make them a collector’s item. The team took inspiration from the concept of a ship inside a bottle and set out to create one with a shark floating inside. After many failed attempts, they finally succeeded.

In addition to the thought put into the design of such a striking bottle, Blue Shark kept bartenders in mind by designing two different 750ml bottles. The signature hand-blown bottle stuns on any bar, while the other is designed with speed of service in mind.

“Sustainability is at the core of Blue Shark Vodka’s mission,” says Bloomquist. The brand has partnered with the Atlantic Shark Institute to support blue shark research and conservation and the Wyland Foundation to promote protection of the oceans. They also organize beach cleanups in coastal North Carolina communities.

Five years of planning went into the launch of Blue Shark Vodka in 2019 and many accolades have followed in its first five years including winning the SIP Platinum Award three years in a row. Now this independent North Carolina based brand is poised to expand into additional markets and further showcase the need to preserve our oceans and their endangered inhabitants. Who says some vodka can’t also do some good?

Azalea Azul

Ingredients

  • 1 ½ oz. Rhubarb-Infused Blue Shark Vodka
  • ¾ oz. Grapefruit-cello
  • ½ oz. Green Chartreuse
  • ½ oz. Orchid Simple Syrup
  • 2 dashes Peychaud's Bitters
  • ¾ oz. Fresh Lemon Juice

Preparation

  1. Fill shaker with ice, add ingredients.
  2. Shake vigorously until the mixture is well-chilled.
  3. Strain into a chilled cocktail glass.
  4. Garnish with a lemon peel and an edible orchid.

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Chilled Fallen Apple

Ingredients

  • 2 oz. Blue Shark Vodka
  • 4 oz. chilled apple cider
  • ½ oz. lemon juice (freshly squeezed)
  • 1 tsp maple syrup (optional, for added sweetness)
  • Ice
  • Cinnamon sugar (for the rim, optional)
  • cinnamon stick (for garnish)

Preparation

  1. If desired, rim the glass with cinnamon sugar. Rub a lemon wedge around the rim and dip it in a plate of cinnamon sugar.
  2. Combine Blue Shark Vodka, apple cider, lemon juice, and maple syrup in a cocktail shaker.
  3. Add ice and shake vigorously for 10–15 seconds.
  4. Fill the prepared glass with ice.
  5. Strain the cocktail into the glass over the ice.
  6. Garnish with cinnamon stick.

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The Blue Shark Tooth

Ingredients

  • 2 oz. Blue Shark Vodka
  • 4 slices peeled cucumber
  • 4-6 mint leaves
  • ½ cup Ginger Ale
  • Handful fresh blueberries
  • Lime slice (optional)

Preparation

  1. Muddle the cucumber, 6-8 blueberries, and mint leaves.
  2. Then, add ice and 2 ounces of Blue Shark vodka.
  3. Shake thoroughly, then pour your mixture into a mug.
  4. Add ½ cup of Ginger Ale and top with your remaining blueberries.
  5. Garnish with Mint and Cucumber.

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The post Smooth Spirits, Sustainable Mission: The Story of Blue Shark Vodka appeared first on Chilled Magazine.

Source: Mixology News

Camila Cabello and Bacardi’s We Luv It Punch

By | Mixology News

The Caribbean, cocktails, Camila Cabello—what a party BACARDÍ has started.

The rum brand already has an endless rendezvous behind the bar. And now this rendezvous is getting even zestier with BACARDÍ’s new campaign, reminding us why this rum is a go-to for the fiesta vibes.

“At BACARDÍ, we have always strived to bring people together through the power of music, culture, and cocktails,” says Laila Mignoni, Global Head of Brand Marketing Communications for BACARDĺ Rum.

“Do What Moves You” is BACARDÍ’s biggest campaign yet, a kaleidoscopic dance of Latin-Caribbean energy showcasing this rum’s vibrant roots, which go beyond distillation.

“For BACARDÍ fans, this campaign is a continuation of what the brand has been doing for years—championing artists in the music space, contributing positively to culture, and bringing people together to enjoy life’s greatest moments—a true manifestation of our “Do What Moves You” ethos,” says Mignoni.

Since its launch, the “Do What Moves You” campaign has been singing to our souls, and that’s because BACARDÍ found just the right spirit: Camila Cabello.

“The campaign launched in April with a campaign film set to Camila’s viral song I LUV IT, which perfectly captures the vibrant energy and spirit of our collaboration,” says Mignoni.

“This track serves as the soundtrack for the campaign and marks the beginning of a new era for Camila, filled with excitement, self-expression, and joy.”

Cabello’s new album marks a definitive moment in her career—entering an exhilarating new musical chapter, with the best accessory in hand: a BACARDÍ cocktail.

And quite a natural choice this accessory is. The partnership between BACARDÍ and Cabello came about organically, with shared mutual passions and memories of their vibrant culture. Cabello’s hit single Havana wasn’t random. Born in Cuba, just like BACARDÍ, Cabello carries sweet family memories of this rum. “In fact, one of Cabello’s fondest memories is her grandmother enjoying a Cuba Libre cocktail made with BACARDÍ rum,” shares Mignoni.

Together with Cabello’s electric new viral hit, I LUV IT, the “Do What Moves You” campaign captures the uninhibited essence of the Caribbean. It’s a refreshing ode to being true to ourselves, whether that’s in our room dancing our hearts out or at a mega beachside banger.

“Serving as the soundtrack to our campaign, I LUV IT is a high-energy and infectious summer earworm. Since the song’s release, it has taken the internet by storm, going viral for its catchy dance and contagious energy,” says Mignoni.

“That’s the energy we hope to capture with the BACARDÍ campaign—so electrifying that it just makes you want to get out of your seat and move.”

Through the campaign, BACARDÍ also took the extra steps to care for Cabello’s community—her incredible fan base—to whom she gives her all to in this new musical chapter, with complete inspirational energy. And the two did something fabulous: They honored the greater community they share with a special edition vinyl single for I LUV IT made using ethically sourced sugarcane.

There’s no rum without sugarcane. And there’s no cocktails without a community—mixing, serving, and sipping together. The same goes for music; Cabello is behind the bar to show us how they all align. The singer got hands-on with BACARDÍ to curate special cocktails for the “Do What Moves You” campaign, each with a dose of her album’s addictive electric energy to get you grooving.

“We worked closely with Camila to develop her signature drink, the I LUV IT Punch—a refreshing twist on the classic rum punch, featuring BACARDÍ Superior paired with her favorite ingredients: St-Germain, passion fruit nectar, lime juice, and coconut water, garnished with a lime wheel and toasted coconut flakes,” shares Mignoni.

“Together with Camila, we’re looking forward to inspiring people to embrace their individuality, celebrate their uniqueness, and of course, enjoy some fantastic BACARDÍ cocktails along the way.”

This breezy, light yellow and peachy in color cocktail, I LUV IT Punch, is just one of Cabello’s tropical creations with the BACARDÍ team. Each cocktail bears the name of hit tracks from her new album, like B.O.A.T or Chanel No.5—a cocktail that seduces with an unexpected ingredient: Blue Gatorade. This ingredient lends a dreamy blue color to the cocktail that echoes the beachy elements of Cabello’s album cover.

“One of the most remarkable contributions BACARDÍ has made to the world of spirits and cocktails is our role in creating some of the world’s most iconic drinks,” adds Roberto Ramirez Laverde, Global SVP of BACARDÍ rum.

“For instance, the Mojito, the Daiquiri, and the Piña Colada are all classic cocktails that have BACARDÍ rum at their core. This year marks the 70th anniversary of the Pina Colada, and it remains one of the top 10 most popular cocktails.”

Beyond cocktails and its partnership with Camila, BACARDÍ is focusing heavily on product innovation and premiumization. In the past year, the brand introduced two new innovations to the BACARDÍ rum portfolio.

“Overall, BACARDÍ is continuing to innovate and connect with consumers in meaningful ways, ensuring our brand remains vibrant and dynamic in the ever-evolving spirits industry,” notes Ramirez Laverde.

I Luv It Punch

Ingredients

  • 2 oz Bacardí Superior
  • 1/2 oz St. Germain
  • 1/2 oz passion fruit nectar
  • 1/2 oz lime (juice of about half a lime)
  • 1 oz coconut water
  • lime wheel and toasted coconut flakes as garnish

Preparation

  1. Build ingredients in rocks glass filled with ice.
  2. Stir, garnish with lime wheel and toasted coconut flakes.
  3. Luv It!

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Listen to song on Spotify

This Is Camila Cabello | Spotify Playlist

The post Camila Cabello and Bacardi’s We Luv It Punch appeared first on Chilled Magazine.

Source: Mixology News

The Espresso di Parmigiano Cocktail at Folklore, Chicago

By | Mixology News

The Unique Fusion of Folklore Chicago’s Espresso di Parmigiano.

Folklore Chicago is recognized for its unique blend of Argentine cuisine and Mediterranean influences. The restaurant’s vision centers around Argentina’s rich culinary heritage, particularly its beef. According to owner Jenny Di Sapio, they’ve incorporated a lot of Mediterranean flavors into their dishes because of the Italians, which have had a significant impact on Argentina’s culture. The menu features a variety of decadent pasta dishes and fresh flavors, while maintaining a less spicy profile. Di Sapio expresses pride in the cocktail menu, which showcases flavors and textures from Mexico, Central, and South America.

Cue the Espresso di Parmigiano, one of mixologist Ivan Garcia’s unique signature cocktail creations (Yes, essentially an elevated Espresso Martini with cheese).

“I’m always on the lookout for new ideas to elevate my cocktails, adding my own unique twist to make them interesting and delicious.”

Garcia’s combination of Tito’s Vodka, miso caramel, and a parmesan float was inspired by his love for unique flavors. “A fresh shot of espresso brings in clean, peppery notes alongside the grilled corn sweetness of Tito’s vodka – plus, it’s gluten-free!” He emphasizes the savory, salty touch of white miso and caramel, which creates a lovely umami flavor. The use of Vermouth Antica Formula adds a balance of bittersweet with notes of vanilla and cocoa, while the shave of Parmesan cheese provides a contrasting texture. While some might find it unconventional or not their “cup of tea,” Garcia reassures that those who enjoy a sweet and savory combination, along with cheese, will appreciate the experience.

“We’ve received very positive feedback from guests who order the cocktail. People seem to always be surprised how delicious it is, and how all the flavors (even the cheese) complement one another.”

When discussing the challenges of crafting such a distinctive cocktail, Garcia admits, “My biggest challenges were being open to trying new things and experimenting with measurements!” He likens the process to cooking, where countless variations exist. “I kept exploring different flavors until I found a perfect, delicious recipe that truly spoke to me.” For bartenders aspiring to create similar cocktails, Garcia offers valuable advice: “Experimentation and a genuine care for your craft are essential.” He expresses his passion for both cooking and cocktail crafting, stating, “It’s an art form and a way of life, bringing joy as I share my creations with family, friends, and customers alike.” He encourages bartenders to pour their hearts into it with care and finesse.

Garcia also sees the integration of savory ingredients like parmesan as part of a larger trend in modern mixology. “Blue cheese olives have been a classic in cocktails for ages, so, why not add a touch of Parmigiano to your coffee cocktail? In Italy, they enjoy vanilla ice cream drizzled with balsamic vinegar, and it’s surprisingly delicious!” Garcia emphasizes remaining open-minded to flavor combinations. “It reminds me of that scene with Meredith from The Office. She says, ‘No you can’t get drunk on Kahlua; it’s just coffee!’ It’s all about being open to trying new things.”

The post The Espresso di Parmigiano Cocktail at Folklore, Chicago appeared first on Chilled Magazine.

Source: Mixology News

Empress Gin’s Winterberry Soda

By | Mixology News

The Winterberry Soda from Empress Gin is a simple yet delightful cocktail that’s as easy to make as it is to enjoy.

Customize it with your favorite flavored soda, a garnish of your choice, and a splash of citrus to add the perfect finishing touch!

Gin

Winterberry Soda

Ingredients

  • 2 oz. Empress 1908 Indigo Gin
  • 3-4 oz. Soda Water

Preparation

  1. Build in a chilled Copa glass on ice.
  2. Garnish with blackberries.
  3. Enjoy!

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The post Empress Gin’s Winterberry Soda appeared first on Chilled Magazine.

Source: Mixology News

How TÖST is Redefining Celebration with Alcohol-Free Elegance

By | Mixology News

Non-alcoholic beverages are all the rage during Dry January, and TÖST is leading the charge with its innovative approach.

In an exclusive interview, TÖST CEO Brooks Addington shares insights into the brand’s mission to redefine the way we toast and celebrate, offering a sophisticated, alcohol-free option that doesn’t compromise on flavor or experience. From the inspiration behind TÖST’s sparkling creations to its growing popularity in a health-conscious world, Addington provides a fascinating look at the journey of this trailblazing brand.

What inspired you to create/lead a non-alcoholic beverage brand?

Inclusivity was the driving force behind the brand. At the time there weren’t many non-alcoholic options that had the sophistication and complexity of an alcoholic beverage, we wanted to create something that let people feel they were a part of the moment regardless of what they were drinking.

What sets your brand apart in such a competitive and growing market?

TÖST was created by a group of culinary experts with a goal of creating a beverage that had attributes of an alcoholic beverage without the alcohol. We focused on having just the right nose, mouthfeel and a finish; creating this level of complexity isn’t easy to achieve. This coupled with its great taste and a premium experience yet affordable pricing makes our products approachable and can be widely enjoyed around the world.

How do you approach the challenges that come with replicating the traditional drinking experience?

The stigma of not drinking when socializing has receded dramatically over the last several years; we’re proud to have played a small role in providing an option for those occasions when people choose not to drink alcohol for whatever reason, be it in the moment between other drinks, or that day, week, month or lifestyle choice. Moderation is the major driver in the NA space, and TÖST has always been committed to creating great tasting beverages that meet the occasion. When looking at the beverage experience our aim was to create a beverage with the attributes of a non-alcoholic beverage. Our ingredients were intentionally selected to provide these attributes, tannins, stringency, flora extracts for the nose. It didn’t happen overnight, we had over 75 iterations of the original TÖST and spent several years in development of our Rosé and a third flavor coming in 2025.

Is sustainability a factor in your production?

We are always looking for ways to reduce waste and our footprint at TÖST.

What’s next for your brand? Are there any new products, partnerships, or expansions on the horizon that you can tell us about?

After testing can formats at experiential events and in arenas and sporting venues like T-Mobile in Las Vegas, we’re launching cans direct to consumers this holiday season. We’ve made both flavors in their canned format available on our website and with distribution via Fresh Direct. The canned format opens up a whole new world of possibilities and occasions where glass isn’t ideal.

What advice would you give to aspiring entrepreneurs entering the NA space?

The most important first step is understanding how much financial runway you have personally, and the business, have to operate. Everything takes longer than expected and understanding what that means to you personally and professionally is critical to success. I would also encourage taking a moment to reach out to others in the space to hear their stories, there is a community of founders figuring it out as this category continues to grow. There is even an association, The Adult Non-Alcoholic Beverage Association (ANBA) that has a great deal of information that can be helpful.

The post How TÖST is Redefining Celebration with Alcohol-Free Elegance appeared first on Chilled Magazine.

Source: Mixology News