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Happy National Vodka Day! Here Are Some Cocktails to Celebrate

By | Mixology News

October 4th is National Vodka Day, and even better, it’s a Friday! An ideal excuse to celebrate one of the most versatile spirits.

Whether you prefer it shaken, stirred, or served with a twist, we’ve rounded up some stunning cocktails that are sure to impress. From bold flavors to creative presentations, these drinks are designed to make your experience unforgettable.

Located inside the Miracle Mile Shops at Planet Hollywood, Cabo Wabo Cantina will celebrate National Vodka Day with the crowd-pleasing Vojito. The celebration doesn’t stop as this cocktail will also be featured for the entire month of October in honor of National Breast Cancer Awareness! For every purchase of the Vojito, Cabo Wabo will donate $1 to Susan G. Komen Nevada. This signature cocktail is available for $16.45 a glass or $49.95 for a pitcher.

Photo by Rick Martin

Vojito

by Cabo Wabo Cantina

Ingredients

  • 1 ¼ oz. Devotion Vodka
  • 3 Blueberries
  • 3 Blackberries
  • 10-15 Mint Leaves
  • ½ oz. Simple Syrup
  • ½ oz. Fresh Lime Juice
  • 3 oz. Sweet and Sour
  • Splash of Club Soda

Preparation

  1. In a highball, shake (DO NOT muddle).
  2. Pour over ice and top with club soda.

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At this luxe lounge, vodka pairs wonderfully with a fine cigar. Sit back and sip on the Sweet Melissa, an elegant and refreshing blend of Ciroc Passion Vodka, mint, lavender bitters, agave, lemon, and cranberry juice, priced at $20. Elevate your experience by pairing this vibrant cocktail with a cigar from Eight’s impressive selection, handpicked by the lounge’s expert cigar ambassadors. It’s the ultimate way to indulge your senses and enjoy a sophisticated night of vodka, cigars and relaxation.

Sweet Melissa

by Eight Lounge

Ingredients

  • 5 Mint Leaves
  • 3 dashes of Lavender Bitters
  • ½ oz. Agave Syrup
  • ¾ oz. Lemon Juice
  • 1 ½ oz. Ciroc Passion Vodka
  • Cranberry Juice float

Preparation

  1. Combine all ingredients in a shaker tin, add cubed ice, shake well.
  2. Strain over crushed ice in tall collins glass.
  3. Top with cranberry juice.

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If you’re looking to celebrate National Vodka Day in roaring 20’s style, look no further. Gatsby’s signature silky, high-class Daisy’s Sour is made with Belvedere, Lazzaroni Amaretto, lemon and lime juice, rosemary syrup, lavender bitters and egg whites, priced at $19.

Photo by @fotojosejose

Daisy’s Sour

by Gatsby’s Cocktail Lounge

Ingredients

  • 1 ½ oz. Haku Vodka
  • ½ oz. Lazarroni Amaretto
  • ½ oz. Lime Juice
  • ¾ oz. Lemon Juice
  • ¾ oz. Rosemary Syrup
  • ¾ oz. Egg Whites

Preparation

  1. Combine all ingredients into shake, add ice and shake vigorously.
  2. Strain into coupe glass.
  3. Top with lavender bitters and daisy flower clipped to the glass.

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Made with Grey Goose Vodka, Tropical Red Bull, passion fruit purée and fresh orange and lemon juices, the subtle sweet taste of vodka just almost disappears into the tropical flavors of the beverage. Available priced at $23 for a 16-ounce cup, at $47 for a 32-ounce souvenir cup, or in a shareable pitcher for $90.

Photo by Clique Hospitality

Orange Crush

by DAYLIGHT Beach Club

Ingredients

  • 2 oz. Grey Goose Vodka
  • ¾ oz. Passion Fruit Puree
  • ½ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • ¾ oz. Orange Juice
  • 2 oz. Tropical Red Bull

Preparation

  1. Combine vodka, passion fruit puree, simple, lemon and orange juice in a shaker; shake well.
  2. Top with Tropical Red Bull.
  3. Strain into glass over ice.

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The award-winning French restaurant in Kensington invites guests to savor the herbaceous elegance of the Basil Martini, priced at $16. This cocktail offers a refreshing take on classic mixology and radiates a bright green hue, thanks to the fresh basil leaves muddled to perfection. Served in a martini glass and garnished with a basil leaf, this drink is crisp and sophisticated, combining vibrant flavors and aromas with eye-catching presentation.

Photo by Bleu Bohème

Basil Martini

by Bleu Bohème

Ingredients

  • 2 ½ oz. French Vodka
  • 1 ½ oz. Sweet and Sour Mix
  • ½ oz. Fresh Lime Juice
  • 1 tsp Granulated Sugar
  • 3-5 Fresh Basil Leaves

Preparation

  1. In a cocktail shaker, muddle fresh basil and sugar and add in the sweet and sour mix, vodka and lime juice.
  2. Fill the shaker with ice and heavily shake.
  3. Strain into a martini glass and garnish with a single basil leaf.

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San Diego’s vibrant downtown dining scene will offer scenic sips of the city skyline and their Espresso De Olla, crafted with Locals Only Vodka, Malahat Spiced Rum, espresso, roasted orange, cinnamon and clove, priced at $18.

Photo by Kambria Fischer

Espresso De Olla

by Borrego Rooftop Kitchen + Cocktails

Ingredients

  • 1 oz. Locals Only Vodka
  • ½ oz. Malahat Spiced Rum
  • ½ oz. Borghetti Espresso Liqueur
  • 1 oz. Cold Brew Concentrate or Espresso
  • ¾ oz. Café de Olla Syrup*

Preparation

  1. Combine all ingredients into a cocktail shaker.
  2. Shake and fine strain into a coupe.
  3. Garnish with cinnamon orange powder.

*Café de Olla Syrup


Ingredients

  • cinnamon
  • cloves
  • dehydrated oranges

Preparation

  1. Dry-toast spices (cinnamon, cloves, dehydrated oranges)
  2. Add toasted spices to a pot with sugar and water, cooking on low heat for 20 minutes, stirring occasionally.
  3. Transfer syrup to an ice bath to cool to room temperature.
  4. Strain the syrup through a Superbag to remove spices, then transfer into a container.

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With features like sky-high ceilings, indoor/outdoor dining, a lively bar, happy hour, late night specials and exemplary service, Mezé harnesses the pillars of Greek culture with a distinctively Southern California vibe. Awarded “Best Greek,” “Best Small Plates,” “Best Mediterranean,” and “Best Late-Night Menu” by San Diego media and diners, Mezé celebrates National Vodka Day offering guests the Una Fazzia Una Razza Espresso Martini, a smooth and sweet espresso martini made with Ketel One Vodka, Orgeat and R&D Sarsaparilla Bitters, priced at $18.

Photo by Meze Greek Fusion

Una Fazzia Una Razza Espresso Martini

by Mezé Greek Fusion

Ingredients

  • 1 ½ oz. Ketel One Vodka
  • 1 ½ oz. Cold Brew Coffee
  • ¾ oz. Almond Orgeat
  • 4 dashes R&D Sarsaparilla Bitters

Preparation

  1. Combine Ketel One, cold brew, orgeat and bitters in a shaker with ice.
  2. Shake well.
  3. Strain into glass.
  4. Top with whipped cream and ground espresso beans.

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Located at Pendry San Diego, Lionfish will celebrate National Vodka Day by spotlighting all its vodka-based cocktails! One includes The Revival, made with Belvedere Vodka, St-Germain elderflower liqueur, basil syrup, lemon juice, cucumber juice and Chandon sparkling, priced at $19.

Photo by Robert Reyes

The Revival

by Lionfish Modern Coastal Cuisine

Ingredients

  • 1 ½ oz. Belvedere Vodka
  • ¾ oz. St. Germain
  • ¾ oz. Lemon Juice
  • ¾ oz. Basil Simple Syrup
  • A splash of Cucumber Juice
  • A splash of Chandon

Preparation

  1. Combine the first five ingredients into a cocktail shaker.
  2. Fill the shaker with ice and heavily shake.
  3. Pour into a champagne flute and top with the splash of Chandon.

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The post Happy National Vodka Day! Here Are Some Cocktails to Celebrate appeared first on Chilled Magazine.

Source: Mixology News

Our Limelight Ingredient is the Cucumber

By | Mixology News

Cucumber salad has been having quite the moment on social media, with videos on how to make the simple, refreshing delicacy racking up billions of views, and Google searches for ‘viral cucumber salad’ increasing by 300%.

It only makes sense that cucumber cocktails are the next big thing, and of course, bars, restaurants, and spirits brands are in on the trend.

Check out some recipes below!

Summer Cooler

by iichiko Shochu

Ingredients

  • 2 oz. iichiko Saiten
  • ¾ oz. Matcha Syrup
  • ½ oz. Lime Juice
  • ½ oz. Cucumber Juice
  • ¼ oz. Yuzu Juice

Preparation

  1. Mix all ingredients into a cocktail shaker with ice.
  2. Shake, then strain into rocks glass with ice.
  3. Garnish with cucumber slices.

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Monet’s Impression

by Bar Bastion – 610 Lexington Ave, New York, NY

Ingredients

  • 1 ½ oz. Calvados
  • ½ Bar spoon Matcha Powder
  • ¼ oz. Ginger Syrup
  • ½ oz. Cucumber Juice
  • ½ oz. Centum Herbis
  • ¾ oz. Lime Juice

Preparation

  1. Combine everything in shaker, give it a hard shake.
  2. Strain into the collins slim highball glass.
  3. Garnish with yellow flower and citrus sugar on the rim.

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Royal Pimm’s Cup

by Beverage Director Marshall Minaya – Valerie

Ingredients

  • 1 oz. Pimm’s No. 1
  • 1 oz. Mint washed Hendrick’s Gin
  • 1 oz. Lemon Juice
  • ½ oz. Ginger Simple (1:1 repurposed)
  • Fever Tree Cucumber Tonic, to top

Preparation

  1. Shake all ingredients.
  2. Strain into collins glass and top with tonic.
  3. Garnish with cucumber slice & mint bouquet.

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Limelight Fizz

by Zach Newsom, Food & Beverage Manager at Limelight Aspen

Ingredients

  • 2 oz. Belvedere Vodka or Ford’s Gin
  • ¾ oz. Cucumber Basil Syrup
  • ¾ oz. Lemon Juice
  • 2 dashes Celery Bitters
  • 3 oz. Soda Water

Preparation

  1. Add all ingredients into a mixing tin and shake vigorously with ice.
  2. Strain into highball glass filled with ice, top with soda water.
  3. Garnish with a cucumber slice.

Additional Notes

Available at the Limelight Lounges

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Santo Pepino

by elNico Bar Team

Ingredients

  • ¼ oz. Dill-infused Lillet Blanc
  • ½ oz. Vanilla Syrup
  • ½ oz. Lacto Fermented Cucumber Syrup (35 Brix)
  • ½ oz. Lime Juice
  • ¾ oz. Cucumber Juice
  • ¾ oz. Epazote Infused Boatyard Gin
  • 1 oz. Lustau Fino Sherry

Preparation

  1. Combine all ingredients, whip shake and strain into a hurricane glass with shingled cucumber garnish and crushed ice.

Additional Notes

Available at elNico

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Strawberry Cucumber Mana Refresher

by Teremana Tequila

Ingredients

  • 1 cup Teremana Blanco
  • 1 cup Water
  • 1 cup Cucumber, peeled and sliced
  • 1 cup Strawberry, peeled and sliced
  • ¼ cup Lime Juice
  • ½ cup Sugar

Preparation

  1. Combine all ingredients, blend and strain into a rocks glass.
  2. Garnish with strawberry and cucumber.

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Garden Daisy

by Radovan Jankovic – Beverage Director at Mercy Me at Yours Truly, DC

Ingredients

  • ½ oz. Lime
  • ½ oz. Cucumber Juice
  • ½ oz. Honeydew Cordial (2:1 ratio of honeydew juice to sugar)
  • ¼ oz. Chareau Aloe Liqueur
  • 1 ½ oz. Kyoya Yuzu Gin
  • 1 ½ oz. Sparkling Sake Kizakura Piano

Preparation

  1. Fill a shaker with ice and combine the first five ingredients.
  2. Shake gently to combine and chill.
  3. Pour Sparkling Sake into a chilled Coupe glass.
  4. Strain the mixture into the prepared Coupe glass.
  5. Garnish with a delicate cucumber ribbon.

Additional Notes

Available at Mercy Me at Yours Truly, DC

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The post Our Limelight Ingredient is the Cucumber appeared first on Chilled Magazine.

Source: Mixology News

Behind the Qabuli Palow Cocktail at Lapis in Washington D.C.

By | Mixology News

As fall approaches, we’re sure to see a surge of pumpkin spice espresso martinis or apple cider Old Fashioneds, but there’s one unsuspecting ingredient bartenders are using to create the ultimate fall flavor in cocktails this year: rice.

At D.C.’s MICHELIN Bib Gourmand Afghan restaurant, Lapis, beverage manager Sulaiman Popal uses toasted rice syrup to create a “Qabuli Palow” Old Fashioned, inspired by the national dish of Afghanistan. He toasts rice mixed with a combo of Afghan spices, like cardamom, coriander, and cinnamon, and then cooks it down with sugar into a syrup. The strained liquid adds a nutty and spicy flavor to any fall cocktail.

Qabuli Palow Old Fashioned

by Sulaiman Popal of Lapis and Lapop in Washington, DC

Ingredients

  • 2 oz. Carrot & Raisin-infused Westward Single Malt*
  • ½ oz. Toasted Rice Syrup**
  • 5 dashes of Scrappy's Cardamom Bitters

Preparation

  1. Add all ingredients and stir for 10 seconds over ice.
  2. Serve over a large ice cube.
  3. Garnish with an orange twist.

*Carrot & Raisin Westward Single Malt Infusion


Ingredients

  • 50g Shredded Carrots
  • 50g Red Raisins

Preparation

  1. Sous vide at 130f for 1 hour.
  2. Strain and chill before using.

Toasted Rice Syrup**


Ingredients

  • 100g Basmati Long Grain Rice (rinse about 10-12 times until the water runs clear and almost all the starch is out)

Preparation

  1. Place on a tray with parchment paper.
  2. Evenly place 12g of cumin, 4 bay leaves and 10g cardamom.
  3. Toast at 250f for 10 minutes.
  4. Add the rice to a pot with 500g sugar and 500g water, bring to a boil and let caramelize for 5 minutes.
  5. Chill the syrup and strain before use.

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The post Behind the Qabuli Palow Cocktail at Lapis in Washington D.C. appeared first on Chilled Magazine.

Source: Mixology News

What to Expect from SommCon 2024

By | Mixology News

SommCon®, the premier event for wine, beer, and spirits professionals, will return to San Diego’s Town & Country Resort from October 5-7, 2024.

After nearly a decade in production, the conference and tradeshow has become a leading platform for education, career development, and networking in the beverage industry. SommCon has curated a community of beverage trailblazers, offering on- and off-premise buyers, wholesalers, importers, distributors, sommeliers, beverage directors, educators, and media an unmatched experience for wine and spirits education and career development. Attendees will be able to participate in over 30 workshops and masterclasses focused on key topics like advanced tasting techniques, climate and sustainability, financial acumen, and professional development.

The 2024 Beverage Expo is set to host more than 1,000 industry professionals, connecting them with domestic and international producers. The tradeshow will feature innovation zones, educational stages, and a Craft Producers Pavilion showcasing emerging brands. Attendees will also be able to engage in buyer-supplier meetings, view award-winning products, and visit the Bottle Shot Lounge for professional product photography.

New offerings at SommCon 2024 include a Hosted Buyer Program, providing qualified alcohol beverage buyers with complimentary passes, travel, and accommodations. The Craft Beverage Expo’s Women in Craft Forum will also be held on October 5, focusing on the role of women in the industry. Additionally, a Career Coaching & Resource Center will offer career advancement opportunities through workshops, mentoring, and training. Other highlights will include fun and games like trivia and blind tasting battles, a BevTech Showcase spotlighting technological innovations in the beverage sector, and the SommContent Studio for creators to collaborate and produce educational content. SommCon is also known for its in-depth wine and spirits education, career support, and marketplace, which showcases both domestic and international producers. The event also features competitions such as Concours d’Spirits and Concours d’Vin, in partnership with The SOMM Journal.

Registration for the event is now open. Use code: CHILLED at checkout to save on All-Access or Full Conference Registration or a free pass to attend the Beverage Expo! Brands interested in sponsorship or exhibition opportunities are also encouraged to inquire.

The post What to Expect from SommCon 2024 appeared first on Chilled Magazine.

Source: Mixology News

Behind The Chocolate Negroni at Romeo’s in NYC

By | Mixology News

With Negroni season upon us, the Chocolate Negroni at the East Village cocktail bar Romeo’s is sure to be your go-to.

Crafted by Owner & Beverage Director, Evan Hawkins, who has over 20+ years of experience from some of New York City’s most beloved venues (i.e., Mother’s Ruin and Broken Shaker), Romeo’s Chocolate Negroni stands out among the city’s offerings by truly embracing the chocolate flavor. Instead of relying solely on chocolate bitters, he enhances the drink with a touch of Tempus Fugit Crème de Cacao alongside the bitters.

To really hit the flavor home, the drink is served with a Terry’s Dark Chocolate Orange… the perfect garnish according to Evan! The whole reason the drink came together is that the dark chocolate and bitter orange flavor of the Negroni go hand in hand (or in his words “fit together like pants with pockets!”).

Photo by Noah Fecks

Chocolate Negroni

Ingredients

  • 1 oz. Gin
  • 1 oz. Campari
  • ¾ oz. Sweet Vermouth
  • ¼ oz. Tempus Fugit Creme de Cacao
  • 3 dashes of Scrappy’s Chocolate Bitters

Preparation

  1. Shake and strain into a rocks glass with a large ice cube.
  2. Garnish with a Terry’s Chocolate Orange Wedge.

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The post Behind The Chocolate Negroni at Romeo’s in NYC appeared first on Chilled Magazine.

Source: Mixology News

Check Out These Fall Cocktails from SMOKE LAB Vodka

By | Mixology News

As cooler fall temperatures settle in, SMOKE LAB Vodka is showcasing a menu of delicious and inviting cocktails ripe with the flavors of the season!

Each of the four inspired cocktails, created by SMOKE LAB National Mixologist, @paulalukas27, celebrate the award-winning craftsmanship of SMOKE LAB Classic, SMOKE LAB Aniseed and SMOKE LAB Saffron Vodka and are perfect to enjoy wherever the season takes you! Check out 4 recipes below that are perfect to accompany you during the transition into chilly weather.

She's A Beauty

Ingredients

  • 1 ½ oz. SMOKE LAB Classic Vodka
  • 1 ½ oz. Kleos Mastiha Spirit
  • 2 oz. Alovine Aloe Vera Juice
  • ½ oz. Lime Juice
  • 3 Dashes Scrappy's Celery Bitters

Preparation

  1. Combine liquid ingredients in a shaker with ice.
  2. Shake and strain over fresh ice in a large rocks glass.
  3. Garnish with .25 tsp pink peppercorns and 3 slapped sprigs of dill.

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The Warrior

Ingredients

  • 1 ½ oz. SMOKE LAB Aniseed Vodka
  • ½ oz. Laphroaig 10 Single Malt Scotch
  • 1 oz. Cheeky Cocktails Espresso Syrup
  • 3-4 oz. A & W Root Beer

Preparation

  1. Combine the first three ingredients in a shaker with ice.
  2. Shake and strain over fresh ice in a highball glass.
  3. Top with root beer and garnish with Little Debbie Nutty Buddy Bar and 3 star anises.

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She Sells Sanctuary

Ingredients

  • 2 oz. SMOKE LAB Saffron Vodka
  • 1 oz. Marie Brizard Pear William
  • 3 dashes 18:21 Tart Cherry + Saffron Bitters
  • 2 slices Bartlett Pear
  • 2 slices Granny Smith Apple
  • 1 Red and 1 Yellow Habanero Pepper, seeded and sliced -save half for garnish
  • 2-3 oz. Badger Bevs Ginger Beer

Preparation

  1. Combine liquid ingredients and half the habanero pepper slices in a shaker with ice.
  2. Shake and fine strain over fresh ice in a large wine glass.
  3. Add pear and apple slices and remaining habanero pepper to the glass.
  4. Top with ginger beer and garnish with a slapped sprig of thyme. 

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Enjoy The Silence

Ingredients

  • 1 ½ oz. SMOKE LAB Saffron Vodka
  • 1 ¼ oz. Mizu Lemongrass Shochu
  • 1 ¼ oz. Amaro Santoni
  • 3 dashes Bitter Cube Cherry Bark Vanilla Bitters

Preparation

  1. Combine liquid ingredients in a mixing glass with ice.
  2. Stir to chill and strain over fresh ice in a large rocks glass.
  3. Garnish with three slapped leaves of sage and half a fresh fig.

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SMOKE LAB Vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice, selected for its distinctive crisp, pure flavor and unique floral aromas. SMOKE LAB is India’s first homegrown luxury vodka that has become a favorite among US consumers.

Mixologist, Paula Lukas is a veteran of the New York City hospitality industry with over 30 years of experience. Known for her creative cocktails, Paula names the cocktails she develops for SMOKE LAB after classic rock and roll songs.

SMOKE LAB Classic & SMOKE LAB Aniseed retail for a suggested price of $20/750ml. SMOKE LAB Saffron retails for the suggested price of $30/750ml.

The post Check Out These Fall Cocktails from SMOKE LAB Vodka appeared first on Chilled Magazine.

Source: Mixology News

Heart of Glass

By | Mixology News

Black Garlic is trending on menus and while it’s usually associated with savory dishes, there have been some incredibly creative applications recently that make fermented garlic the focal point instead of an added bonus.

The ingredient adds a unique depth of flavor and can be seen on all sections of menus, including cocktails. Check out the recipe for the Heart of Glass cocktail from Kwei Fei in Charleston, South Carolina.

“Sichuan cuisine is salty, sweet, bitter, acidic, pungent, nutty, and spicy. This cocktail brings you back down to earth using Reishi which comes from Sichuan and is known to locals as Ganoderma Lingzhi. This concoction is the perfect detox and retox at the same time.” — Tina Schuttenberg, Co-Owner of Kwei Fei

Heart of Glass

by Kwei Fei, Charleston, SC

Ingredients

  • 2 ½ oz. Reishi & Shiitake-infused Tito’s
  • ½ oz. Dolin Dry Vermouth
  • 2 dashes of Pandan Tincture

Preparation

  1. Shake and double-strain into a coupe glass.
  2. Garnish with Black Garlic & MSG caviar*.

Additional Notes

*Tina Schuttenberg fills house-made caviar pearls with black garlic and MSG as a garnish for her Heart of Glass cocktail.

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The post Heart of Glass appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National and International Coffee Day with Grand Brulot’s Espresso Martini!

By | Mixology News

National Coffee Day (9/29) and International Coffee Day (10/1) aren’t as fun without some booze.

Revamp the overdone Espresso Martini with Grand Brulot, a coffee cognac that boasts flavorful Ecuadorian robusta coffee beans while balancing the notes of nutmeg and vanilla in French VSOP Cognac for a delightful experience!

Grand Brulot Espresso Martini

Ingredients

  • 2 oz. Grand Brulot
  • 1 oz. Espresso
  • ½ oz. Amaretto or Vanilla Syrup

Preparation

  1. Using a shaker, combine Grand Brulot, coffee and liqueur together.
  2. Shake (25 times) vigorously with ice and then strain into a chilled martini glass.
  3. Garnish with a few cracked coffee beans and an orange twist.

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The post Celebrate National and International Coffee Day with Grand Brulot’s Espresso Martini! appeared first on Chilled Magazine.

Source: Mixology News

Sip and Savor Bourbon Heritage Month with These 7 Must-Try Cocktails

By | Mixology News

In honor of Bourbon Heritage Month, Fontainebleau Miami Beach is offering a collection of bourbon-based cocktails across multiple venues on property – all priced at $30.

Crafted with the finest ‘Fontainebleau Private Label’ selections from Maker’s Mark, Whistle Pig and Angel’s Envy, each cocktail is a tribute to the art of bourbon. With unique flavor pairings and stunning garnishes, these libations are the perfect way for guests to toast Bourbon Heritage Month in style!

Photo by Fontainebleau Miami Beach

Wildwood Whisper

by Mirabella

Ingredients

  • 1 ½ oz. Makers Mark ‘Fontainebleau Private Label’
  • ¾ oz. Faretti Biscotti Liqueur
  • ½ oz. Captain Morgan Spiced Rum
  • ½ oz. Carpano Antica
  • 3 dashes of Angostura Bitters

Preparation

  1. Shake and strain all ingredients into coupe glass.
  2. Garnish with cinnamon sugar on half of the rim and biscotti cookie on the rim.

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Photo by Fontainebleau Miami Beach

Oak & Smoke

by Hakkasan

Ingredients

  • 1 ½ oz. WhistlePig ‘Fontainebleau Private Label’
  • ¾ oz. Cynar
  • ¾ oz. Carpano Antica
  • 3 dashes of Angostura Bitters

Preparation

  1. Mix all ingredients and pour into rocks glass.
  2. Garnish with an Orange Twist.

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Photo by Fontainebleau Miami Beach

Copacana

by Prime 54

Ingredients

  • 1 ½ oz. Makers Mark ‘Fontainebleau Private Label’
  • ½ oz. Avua Cachaca
  • ½ oz. Giffard Banane du Bresil
  • ¼ oz. Brown Sugar Syrup
  • 1 dash of Chocolate Bitters
  • 1 dash of Peach Bitters

Preparation

  1. Shake and strain all ingredients into a rocks glass with a large ice cube.
  2. Garnish with a lemon twist and a charred banana on a skewer.

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Photo by Fontainebleau Miami Beach

Amber Horizon

by Bleau Bar

Ingredients

  • 2 oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 ½ oz. Grapefruit Juice
  • ½ oz. Agave
  • Ginger Ale, to top

Preparation

  1. Shake and strain all ingredients, except ginger ale, into a tall collins glass.
  2. Top with ginger ale.
  3. Garnish with a rosemary sprig.

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Photo by Fontainebleau Miami Beach

Guava Slammer

by La Côte

Ingredients

  • 1 ½ oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 oz. Guava Purée
  • ½ oz. Lime Juice
  • ½ oz. Lime Juice Sour

Preparation

  1. Shake and strain all ingredients into serving glass.
  2. Garnished with a dehydrated grapefruit.

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Photo by Fontainebleau Miami Beach

Cask & Spice

by Arkadia Grill

Ingredients

  • 2 oz. Maker’s Mark ‘Fontainebleau Private Label’
  • ¾ oz. Pear Purée
  • ¾ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • 1 dash of Cinnamon

Preparation

  1. Shake and strain all ingredients into a fish bowl glass.
  2. Garnished with a dehydrated pear and a flower orchid.

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Photo by Fontainebleau Miami Beach

Gnarly Barrel

by Glow Bar

Ingredients

  • 2 oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 oz. Mango Purée
  • ½ oz. Lime Juice
  • Ginger Beer, to top

Preparation

  1. Shake and strain all ingredients, except ginger beer, into serving cup.
  2. Garnished with a mint sprig.

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The post Sip and Savor Bourbon Heritage Month with These 7 Must-Try Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Why Attend this year’s CiderFeast NYC?

By | Mixology News

Created in 2011 at Jimmy’s No. 43, a now-closed restaurant owned by Jimmy Carbone that featured mostly hard cider, CiderFeast NYC was inspired by Carbone’s interactions with cideries and distributors, which led to his vision of an event showcasing cider’s unique qualities.

“In conversations with cideries and distributors about how to bring hard cider back into the mainstream while highlighting the influences of terroir and technique, an event where people could sample different ciders from a group of carefully curated producers all in one place brought everything important together. CiderFeast was born! Over the years, the event has grown and we now tour the East Coast, with CiderFeasts in New York, Massachusetts, and Maine.”


Hard cider is primarily made by fermenting apple juice, however, other fruits can be used. The cider-making process is similar to that of wine-making; it incorporates elements such as apple variety, terroir, and production techniques, which results in an array of flavors and styles. Cider has a rich history and has recently seen a resurgence in popularity, especially in regions like New York.

With its numerous flavor profiles that can be achieved, the food pairing possibilities are endless. CiderFeast NYC embraces this by partnering with local food producers which gives attendees the opportunity to experience how cider complements a variety of dishes, from aged ham and grilled cheese to fermented foods like kimchi and the ever-popular paella.

What sets CiderFeast apart is its grassroots approach and vast selection of ciders, featuring both internationally distributed brands and those seeking regional recognition. Attendees are encouraged to engage with producers as they sample the ciders, deepening their appreciation for the craftsmanship behind each drink. Carbone states:

“CiderFeast has always been about quality over quantity, however the number of cideries has increased in the past few years so there have been some wonderful newcomers which are happily added to the CiderFeast NYC lineup. For attendees, the focus is still on getting to know the producers while sampling their cider. I’m excited to be able to feature more producers that are sweeping us off our feet through drinking glasses and sharing that experience with everyone.”

When asked how he views consumer tastes evolving when it comes to cider, Carbone noted: “Heirloom apples especially create these astoundingly structured ciders, reflecting the flavors of each year’s apple (or sometimes other fruit) harvest. The US has an absolute treasure of tart, heritage cider apples that are being used more and more.”

This year’s CiderFeast will feature standout brands such as Orchard Hill Cider Mill, Eden Ciders, Romilly Cidre, Wayside Cider, Treasury Cider, and Barrika Basque Cider. These long-time favorites are must-tries for attendees according to Carbone.

“There’s a giant world of cider that is growing and changing and people and food are at the heart of it. The history of cider is long and influenced by the movement of people from one place to another, literal ancient methods and techniques, as well as new technology. Getting to know cider, and further, the cider that you’re enjoying in your glass or pairing with your meal as it progresses, opens up the world and its history… as well as a really good drink.”

For more information Click Here.

To Purchase CiderFeast NYC tickets Click Here.

The post Why Attend this year’s CiderFeast NYC? appeared first on Chilled Magazine.

Source: Mixology News