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Check Out the Top 10 Finalists in the Paint the Town Mango Cocktail Competition

By | Mixology News

Check out the Top 10 Semi-Finalists in the Paint the Town Mango with Mango Shotta who are in the running to win a trip to Tales of the Cocktail and cash prizes up to $2,000.

The grand prize winner will be featured in Chilled Magazine. Good luck, bartenders!

Lola Bunny

by Stacie Valle

Ingredients

  • 2 ½ oz. Mango Shotta
  • 1 slice ginger
  • 1 oz. lime
  • 1 oz. carrot juice

Preparation

  1. Slice ginger and muddle in a shaker add carrot juice, lime juice and Mango Shotta shake with ice.
  2. Strain over crushed ice, garnish with a grated frozen jalapeno on top.

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Shoot Your Shotta Shot

by Stacie Valle

Ingredients

  • ¾ oz. lime
  • ¾ oz. mango aloe vera
  • ½ oz. Mango Shotta
  • Fresh ginger half rim

Preparation

  1. Add lime, mango aloe and Mango Shotta to a shaker with ice and strain into a fresh ginger rimmed glass/shot glass.

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I Shot’ta the Sherriff

by Angela Wood

Ingredients

  • 1 oz. Mango Shotta
  • ¾ oz. Sazerac Rye
  • ½ oz. Amaro Nonino
  • ½ oz. Luxardo Maraschino Liqueur
  • ¾ oz. lemon juice

Preparation

  1. Add all ingredients to shaker and shake.
  2. Strain into Chilled Coupe Glass Garnish with lemon peel fancy twist.

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Sizzle and Spice

by Angela Wood

Ingredients

  • 1 oz. Mango Shotta
  • ½ oz. Chinola passion fruit
  • ½ oz. honey ginger syrup

Preparation

  1. Shake and strain into shot glass.
  2. Garnish with mango slice with sugar/tajin blend.

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Legend of the Farm

by Marlos Gudiel

Ingredients

  • 1 oz. Del Maguey, Vida Mezcal
  • 1 oz. Mango Shotta 
  • ½ oz. Galiano
  • 1 1/2 oz. Turmeric Lemon Elixir*

Preparation

  1. Add all ingredients into a shaker, add ice, then shake it vigorously for about 7 to 10 seconds, then double strain it into a Nick & Nora Glass, garnish with a purple Borage flower.

*Turmeric Lemon Elixir


Ingredients

  • 7 grams turmeric powder
  • 8 oz. white sugar
  • water

Preparation

  1. Combine 7 grams of turmeric powder in a cup filled with 8 oz. of boiling water, stir to mix it completely, then add 8 oz. of granulated white sugar, stir until diluted completely, then let cool down for 45 minutes.
  2. Then add 8oz. of freshly squeezed lemon juice, stir until it’s mixed completely.

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The Last Sling Shot

by Marlos Gudiel

Ingredients

  • ¾ oz. Mango Shotta 
  • ¾ oz. Yellow Chartreuse
  • ½ oz. Passion Fruit Puree

Preparation

  1. Add all ingredients into a shaker, add ice, then shake it vigorously for about 5 seconds, then strain it into a Qappda whiskey shot glass, garnish with orange peel, trimmed, 3 middle cuts, intertwined, place onto shot glass.

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Morning in Tulum

by Sarah Zaragoza

Ingredients

  • 1 1/2 oz. Mango Shotta
  • 3/4 oz. mango leaf demerara simple syrup*
  • 3/4 oz. fresh squeezed orange juice
  • 1/2 oz. fresh squeezed lime juice
  • 1/2 oz. egg white

Preparation

  1. In a shaker with ice, combine Mango Shotta, simple syrup, orange juice, lime juice, and egg white.
  2. Wet shake until shaker is frosty, then strain into a clean shaker.
  3. Dry shake for 15 seconds and pour into a frosted coupe glass.
  4. Garnish with orange peel and 3 drops of Angostura aromatic bitters.

*Mango Leaf Demerara Simple Syrup


Ingredients

  • ¾ cup filtered water
  • 1/4 cup demerara sugar
  • 3 grams dried mango leaves

Preparation

  1. Make the mango leaf demerara simple syrup by adding filtered water and demerara sugar to a small sauce pan.
  2. Bring to a low boil and whisk until sugar is dissolved.
  3. Add dried mango leaves, cover, reduce heat, and simmer for 10 minutes.
  4. Remove from heat and allow to cool to room temperature.
  5. Remove leaves.

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Salsa the Day Away

by Sarah Zaragoza

Ingredients

  • 1 oz. Mango Shotta
  • 3/4 oz. organic tomato juice
  • 1/4 reposado tequila

Preparation

  1. Combine Mango Shotta, tomato juice, and reposado tequila in a shaker with ice.
  2. Wet shake for 5 seconds.
  3. Strain into a shot glass.
  4. Garnish with a seasoned* lime.

*Lime Seasoning


Ingredients

  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder, 0.5 tsp fine kosher salt
  • 0.25 tsp onion powder, 0.5 tsp fine kosher salt, 1/8 tsp ground black pepper
  • 0.25 tsp Tajín

Preparation

  1. Mix ingredients.

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The Whole Mango Shotta Enchilada

by Celina Zavala

Ingredients

  • 2 oz. Mango Shotta
  • 1 oz. Pineapple
  • 3/4 oz. Freah Squeezed Lime
  • 3/4 oz. Enchilada Sauce Purée*
  • 1/2 oz. Mango Simple Syrup**

Preparation

  1. Rim half of a double old-fashioned glass with tajín and set aside.
  2. Place all ingredients in shaker with a scoop of ice and shake vigorously.
  3. Strain contents into the rimmed glass and fill with ice.
  4. Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer through a cocktail pick, place on top of glass.

*Enchilada purée


Ingredients

  • 2 Roma tomatoes
  • 2 deseed jalapeños
  • juice of 1 lime
  • pinch of salt
  • cilantro

Preparation

  1. roast 2 Roma tomatoes and 2 deseed jalapeños until lightly charred.
  2. Blend whole with the juice of 1 lime, a pinch of salt and a bushel of cilantro until smooth.
  3. Double strain to remove all seeds and stems and bottle up!
  4. Garnish with A torched cherry tomato, slice of jalapeño and cubed mango picked.

**Mango Simple Syrup


Ingredients

  • 1/2 mango
  • sugar
  • water

Preparation

  1. Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil.
  2. Turn off heat and let it cool.
  3. Double strain and bottle!

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Shoot Your Shotta

by Celina Zavala

Ingredients

  • 1 oz Mango Shotta
  • 1/2 oz Pineapple juice
  • Topped with about .5 oz of spicy tamarind mango foam*

Preparation

  1. Shake the Mango Shotta and pineapple juice in tin, then strain into shot glass.
  2. Top with the spicy tamarind mango foam.

*Spicy tamarind mango foam


Ingredients

  • 1 oz of Ancho Reyes Chile Ancho Liqueur
  • 2 oz of Raft Pineapple Tamarind syrup
  • .5 oz of Mango simple syrup
  • 2 egg whites

Preparation

  1. combine 1oz of Ancho Reyes Chile Ancho Liqueur, 2oz of Raft Pineapple Tamarind syrup and .5oz of Mango simple syrup with 2 egg whites in ISI canister.
  2. Charge and shake vigorously.
  3. Charge a second time and place in fridge for a minimum of 30 minutes.

**Mango Simple Syrup


Ingredients

  • 1 mango
  • water
  • sugar

Preparation

  1. Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil.
  2. Turn off heat and let it cool.
  3. Double strain and bottle!

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Coco-Mango Creamsicle

by Jessica Switaj

Ingredients

  • 2 oz. Mango Shotta
  • 1/2 oz. Aperol
  • 1 oz Mango Nectar
  • 1/2 oz Cream of Coconut
  • Small scoop Vanilla Ice Cream

Preparation

  1. Combine Mango Shotta, Aperol, mango nectar and cream of coconut in a cocktail shaker with ice.
  2. Shake until chilled and frothy.
  3. Strain into a rocks glass full of ice.
  4. Top with a small scoop of vanilla ice cream.
  5. Garnish with a slice of ripe mango and a sprig of mint.

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Mango Magma

by Jessica Switaj

Ingredients

  • 1 oz. Mango Shotta
  • 1/2 oz. Chili Liqueur (I used Giffard Pimente de Espelette)
  • 1/2 oz. Lime Juice

Preparation

  1. Rim shot glass using honey and Tajín.
  2. Combine shooter ingredients in a cocktail shaker with ice.
  3. Shake to chill, then pour into shot glass.
  4. Garnish with a Key Lime wheel.

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Sizzlin’ Lassi

by Kristin Amron

Ingredients

  • 2 oz. Mango Shotta Tequila
  • 2 oz. Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric*
  • 1 oz Carrot juice
  • 3/4 oz. Jalapeno Honey syrup**
  • 226 g of chopped mango

Preparation

  1. Add all ingredients into a blender with 2 cups of crushed ice.
  2. Blend for 3-4 minutes for until creamy.
  3. Pour into a poco glass.
  4. Garnish with 2 straws, mint sprigs and sprinkled with smoked paprika.

*Mango infused low-fat yogurt mix


Ingredients

  • 4 tbsps. of low-fat yogurt
  • 1 tbsp Mango nectar
  • 1/4 tsp smoked paprika
  • 1/4 tsp smoked paprika

Preparation

  1. Mix ingredients together until creamy.

**Jalapeno Honey


Ingredients

  • 1 cup of clover honey
  • 1 cup of water
  • 8 g of sliced jalapeno

Preparation

  1. Heat for 10 mins on medium heat.
  2. Fine strained when cooled. 

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Fire Dancer

by Kristin Amron

Ingredients

  • 1 oz. Mango Shotta Tequila
  • 1/2 oz. Ancho Verde Chili liqueur
  • 1/2 oz. Carrot juice

Preparation

  1. Place all ingredients into a shaker tin with ice and shake for 10 seconds.
  2. Strain into a 2 oz shot glass Garnish with a lime wheel for added hint of citrus if desired.

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Spicy Bunny

by Terrance Allen

Ingredients

  • 3 dime sized slices of Ginger
  • 3/4 oz. Cilantro Simple Syrup
  • 3/4 oz. Fresh Lime Juice
  • 2 oz. Mango Shotta
  • 1 oz. Fresh Carrot Juice

Preparation

  1. Muddle the 3 pieces of ginger with the cilantro simple.
  2. Add the lime juice, Mango Shotta and the carrot juice.
  3. Add ice and shake.
  4. Double strain over fresh ice.
  5. Lime wheel and 1 cilantro sprig.

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Bell Shot

by Terrance Allen

Ingredients

  • 4 strips of orange bell pepper
  • 1 1/2 oz. Mango Shotta
  • 1/2 oz. Fresh Orange juice

Preparation

  1. Muddle 3 pieces of the bell pepper.
  2. Add the Mango Shotta and the orange juice.
  3. Add ice and shake.
  4. Strain into glass.
  5. Garnish one piece of orange bell pepper.

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Tropic Like It’s Hot

by Ryne Hoffman

Ingredients

  • 1 1/4 Mango Shotta
  • 1 Stoli Chamoy
  • 3/4 clarified pineapple
  • 3/4 cucumber watermelon cordial*
  • 3/4 lime

Preparation

  1. Combine all ingredients together, shake, and strain into serving glass.

Additional Notes

This cocktail was created as a poolside sipper to beat the summer heat! Inspired by Mango flavored Mexican candy, it’s a cool and refreshing tipple with a nice zing provided by the Mango Shotta on the finish.

*Cucumber Watermelon Cordial


Ingredients

  • watermelon
  • cucumber
  • salt
  • sugar
  • water

Preparation

  1. *Cucumber Watermelon Cordial
  2. Then, strain out cucumber & combine with sugar by weight with infused water.
  3. Separately, blitz 5-6 slices watermelon with 250ml hot water & 5g salt & let it steep for 10-15 minutes.
  4. Then, strain out watermelon & combine with sugar by weight with infused water.
  5. Finally combine both syrups at a 1:1 ratio for final product.
  6. Garnish with mint, sliced jalapeno, smoked cinnamon stick, & a chamoytajiín rim.

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The Hot Shotta!

by Ryne Hoffman

Ingredients

  • 1 1/2 Mango Shotta
  • ½ oz. Fresh ginger juice*
  • 1 drop Thai chili oil on top of shot
  • Lime wedge and Cucumber slice garnish

Preparation

  1. Combine first 2 ingredients together, shake, and strain into shooter glass.
  2. Apply chili oil drop to top after straining.
  3. For serving, first bite the lime, take the shot, wait until it gets hot, then extinguish it with the cucumber slice.
  4. Garnish with lime wedge and cucumber slice.

*Ginger Juice


Ingredients

  • 5 oz ginger
  • water

Preparation

  1. Measure out 5oz of ginger, peeled or unpeeled.
  2. Add ginger and 1 cup of water to a blender, then blend till smooth – about 30 seconds to 1 minute.
  3. Strain out ginger remnants through superbag or fine strainer. 

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Cactus Coolin’ 

by Troy DelGrosso

Ingredients

  • 1 3/4 oz. Mango Shotta
  • 1/2 oz. Mezcal
  • 1/2 oz. Orgeat
  • 3/4 oz. Passionfruit syrup
  • 1 oz Acid Adjusted Pineapple juice*

Preparation

  1. Bring all ingredients together in a cocktail shaker, fill with ice and shake hard for 10-13 seconds.
  2. Grab your glassware and fill halfway with pebble ice.
  3. Strain cocktail, and top with more pebble ice.
  4. Garnish with a big bundle of mint, mango dust and a slice of mango with tajin (optional).

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Mango Handshake

by Troy DelGrosso

Ingredients

  • 3/4 oz. Mango Shotta
  • 1/4 oz. Chareau Aloe Liqueur
  • 1/4 Fernet Branca

Preparation

  1. Put Mango Shotta and Aloe liqueur together in a cocktail shaker, shake hard for 10 seconds and double strain in to shot glass.
  2. Float .25oz of Fernet Branca on top.
  3. Garnish with lime slice with black Hawaiian black salt.

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The post Check Out the Top 10 Finalists in the Paint the Town Mango Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

We’re Getting Ready for Vinexpo, 2024

By | Mixology News

Get ready New York! Vinexpo America is coming June 24 – 25, 2024.

Register here.

After successful events at Wine Paris in February and Vinexpo Asia in Hong Kong in May, the Vinexposium Group is thrilled to head to New York City for Vinexpo America. Taking place at the Jacob K. Javits Convention Center, this leading wine and spirits trade show will be co-located with the Summer Fancy Food Show, offering a richer experience with a focus on gourmet and artisanal foods.

Vinexpo America will feature over 260 international exhibitors from 31 countries. The event has expanded to include a broader range of international producers, emphasizing craft spirits, beer, RTD, and No/Low products. Attendees will see renowned producers from France, Italy, and Spain, alongside newcomers from South America, Armenia, Nepal, Trinidad and Tobago, and Central and Eastern Europe, including Georgia, Slovenia, and the Czech Republic.

Attendees can look forward to masterclasses and conferences by industry leaders, offering insights into current trends and the future of the wine and spirits market. The Vinexpo Academy sessions and tastings, led by top experts, are not to be missed. Bartenders will find sessions and exhibitors addressing changing consumer tastes, including innovative No/Low beverages. The “Connecting With Millennial and Gen Z Audiences” conference will provide strategies for reaching these demographics. With the US spirits market poised for significant change in 2024, Vinexpo America will highlight growth opportunities in the craft distillery sector and the popular RTD cocktail market.

As the largest B2B trade show for wine and spirits in North America, Vinexpo America offers unparalleled networking opportunities with key industry players. The event’s business matchmaking platform ensures productive meetings, helping attendees forge significant business relationships. Industry professionals should attend to stay updated on current market trends, network with peers, and discover new business opportunities.

Looking ahead to 2025, Vinexpo America will be held in Miami, a vibrant city with a thriving hospitality industry and a strategic position at the crossroads between North and Latin America. This new venue promises fresh perspectives and growth opportunities for the industry.

The post We’re Getting Ready for Vinexpo, 2024 appeared first on Chilled Magazine.

Source: Mixology News

6 Cocktails from Heavenly Spirits Perfect for Summer

By | Mixology News

As the weather heats up, the folks at Heavenly Spirits have created cocktails using some summertime favorites like fresh fruits and florals, perfect for cooling things down.

The Smokey Mango

Ingredients

  • 1 oz Yu Gin
  • 1 oz Jules Theuriet Mango Liqueur
  • Top off with sparkling cider

Preparation

  1. In a shaker, add ice, Yu Gin, and Jules Theuriet Mango Liqueur.
  2. Shake well and strain into a coupe glass.
  3. Top off with sparkling cider and garnish with a lemon peel or edible flower of your choice.
  4. Smoke the cocktail with cherry wood.

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Sparkling Pear

Ingredients

  • 2 oz of Noces Royales Cognac and Pear Liqueur
  • 1/2 oz elderflower liqueur
  • Champagne
  • Hibiscus tea to garnish

Preparation

  1. In a shaker, add ice, Noces Royales, and elderflower liqueur.
  2. Shake well and strain into a cordial or cocktail glass.
  3. Top off with Champagne and garnish with hibiscus flowers and tea.

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The Pas(tease)

Ingredients

  • 1 oz La Muse Verte Pastis
  • 1 oz Noces Royales Cognac and Pear Liqueur
  • 1 oz Lillet Blanc
  • 1/4 oz Freshly squeezed lemon juice
  • Tonic Water

Preparation

  1. In a shaker, add ice, La Muse Verte Pastis, Noces Royales, Lillet Blanc, and lemon juice.
  2. Shake well and strain into a Collins glass on ice.
  3. Top off with tonic water and garnish with a fresh lemon wedge.

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The Cappiello

Ingredients

  • 1 ½ oz Monnet VS Cognac
  • 1 oz Jules Theuriet Mango Liqueur
  • Dash of Angostura Bitters
  • Ginger beer

Preparation

  1. In a shaker, add ice, Monnet Cognac VS, Jules Theuriet Mango Liqueur, and dash of Angostura bitters.
  2. Shake well and pour over ice.
  3. Top off with ginger beer and garnish with fresh mango and rosemary.

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The Kiki Sour

Ingredients

  • 1 oz Dartigalongue Organic Armagnac
  • 1 oz Kiki Vendéen Épines Noires (red)
  • 1/2 oz Lemon juice
  • 1/2 oz Simple syrup
  • 1 egg white

Preparation

  1. In a shaker, add all ingredients with ice and shake for 20 seconds.
  2. Pour into a coupe glass and add a sprig of rosemary for garnish.

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Rum

RhumTonic

Ingredients

  • 1 ½ oz Baie des Trésors Rhum Agricole
  • ½ oz of freshly squeezed lemon juice
  • ½ oz simple syrup Egg white
  • Tonic water
  • Rosemary twig
  • Blue butterfly pea flower tea

Preparation

  1. In a shaker, add ice cubes, rhum, lemon juice, simple syrup, and egg white.
  2. Shake vigorously for 20 seconds and pour into a hurricane glass.
  3. Garnish with a twig of rosemary and a tsp of blue butterfly pea flower tea.

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The post 6 Cocktails from Heavenly Spirits Perfect for Summer appeared first on Chilled Magazine.

Source: Mixology News

KiKi Vendéen Launches in the US

By | Mixology News

Heavenly Spirits, leading importer of award-winning French spirits, announces the launch of KiKi Vendéen.

The tradtional, before-dinner drink from the Vendée region of France is also called a Vin d’Épines or a troussepinéttè, as it is made with local wine and the young sap-laden shoots harvested from blackthorn bushes in the spring. Long regarded as a homemade delight to savor with family and friends, the exact regional recipes have been many and varied. KiKi is also the nickname commonly used for this drink when inviting somebody for a quick late-afternoon or before-dinner apertif. One would say, “Come have a KiKi with me!”

For the first time ever, Heavenly Spirits offers two exceptional examples of this apéritif with both a red and a white version. The white KiKi is made with the addition of pear juice harvested from the local Vendée farmers’ co-op.

As a relatively low ABV, fruit balanced sipper, “KiKi” can be enjoyed chilled at apéritif time with family and friends, used in cocktails or a long drink. It also pairs well with desserts, especially fruit tarts or pies. It is traditionally served chilled in a small Duralex glass, which is also referred to as a “KiKi glass.” These KiKi glasses will soon be available for purchase on the Heavenly Spirits website or at a few of their upcoming tasting events.

For more information on KiKi Vendéen, visit www.heavenlyspirits.com.

The post KiKi Vendéen Launches in the US appeared first on Chilled Magazine.

Source: Mixology News

6 Cocktails for Summer 
SEO Head: 6 Cocktails to Serve This Summer

By | Mixology News

From whiskey to rum to vodka, there is something for everyone on this list. Gather with your friends and family and sip on one of these refreshing cocktails.

Here are six cocktails that are perfect for your summertime plans.

This icy cocktail is going to be perfect for a warm weekend. The added Limoncello brings a zesty flavor to this sweet cocktail, while the rosemary garnish adds a touch of fragrance.

Mediterranean Granita

by Manny Hinojosa

Ingredients

  • 1 1/2 oz. Grey Goose Vodka
  • 1/2 oz. Simple syrup
  • 1/2 oz. Fresh lemon juice
  • 1/2 oz. The Perfect Purée Strawberry Purée, Thawed
  • 1/2 oz. Limoncello
  • sprig of Rosemary

Preparation

  1. Combine ingredients into a mixing glass with ice.
  2. Shake with a Boston Shaker and pour into a martini glass with crushed ice.
  3. Garnish with a fresh sprig of rosemary.
  4. Serve.

Additional Notes

(Makes 1 Drink)

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Be transported to a tropical paradise with each sip of this fruit-forward cocktail. The sweet fruit is balanced by the warmth of the rum, making it a great option.

Photo by Mauna Kea Beach Hotel

The Fredrico

Ingredients

  • 1 1/4 oz. Bacardi light rum
  • 1 1/4 oz. Jack Daniels
  • 2-3 oz. each of passion fruit, guava, and orange juices

Preparation

  1. Blend all ingredients with ice.
  2. Garnish with pineapple wedge and orchid.
  3. Serve in a Poco Grande or highball glass.

Additional Notes

Makes 1 Drink

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For those who want something that isn’t overly sweet, give this a try. The bittersweet flavor from the Aperol is balanced by the bright tang of the fresh grapefruit juice, creating a sophisticated drink tailored to those with refined palates.

Grapefruit Refresher

Ingredients

  • 1 1/2 oz. Teeling Small Batch Irish Whiskey
  • 1 oz. Fresh grapefruit juice
  • 1/2 oz. Martini Riserva (Aperol)
  • 1/2 oz. Simple syrup
  • 1 dash of orange bitters

Preparation

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Sangria is ideal for a large gathering—it eliminates the fuss over individual drink preparations. This cocktail combines the finest of summer fruits to deliver a refreshing symphony of flavors.

Photo by In The Raw®

Sparkling Rosé Sangria

Ingredients

  • 1 grapefruit
  • 2 limes
  • 1 cup strawberries, hulled and halved
  • 1 cup raspberries
  • 1 cup blanco tequila
  • 1/4 cup Agave In The Raw®
  • 1 (750ml) bottle rosé wine
  • 2 cups chilled sparkling water

Preparation

  1. Wash all fruit thoroughly. Cut grapefruit into quarters or eighths, and cut limes into quarters.
  2. Juice limes and grapefruit pieces into a pitcher, then add spent fruit into pitcher as well.
  3. Add strawberries and raspberries.
  4. In a cocktail shaker full of ice, shake the blanco tequila and Agave In The Raw® for about 10 seconds, until combined and chilled.
  5. Add to pitcher.
  6. Add rosé to pitcher and stir with a long wooden spoon.
  7. You may refrigerate for 1-2 hours to allow the flavors to blend, but it is not required.
  8. Top with sparkling water and stir again when ready to serve.
  9. Spoon a few pieces of the boozy fruit into each cup.

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Summer wouldn’t be complete without a spicy margarita. This simple and fiery cocktail is a bold fusion of flavors. It’s also completely customizable—if pineapple isn’t your jam, swap for a different seasonal fruit juice.

Pineapple Jalapeño ‘Sol Fresca’

by Casa Del Sol

Ingredients

  • 8 oz. Casa Del Sol Blanco
  • 8 cup Pineapple juice
  • 1 1/2 Jalapeños, deseeded
  • 1-2 tbs Agave nectar
  • To garnish – Pineapple and Jalapeño slice

Preparation

  1. In a mixing glass, muddle all ingredients.
  2. Strain into a glass over ice.
  3. Top with sparkling water or soda water.
  4. Garnish with a pineapple slice and jalapeños.

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This cocktail marries the robust flavor of bourbon with the sweet strawberry resulting in a nuanced libation. It makes for the perfect nightcap to round out a celebratory weekend.

Photo by Julia Keim, Giant Noise

Summer B&T

Ingredients

  • 1 oz. Bonded Bourbon
  • 1 oz. Clarified Strawberry Juice
  • 1 oz. Cocchi Rosa Vermouth
  • 1 oz. Cappelletti Aperitivo Rosso
  • 3/8 oz. Liber & Co. Spiced Tonic Syrup

Preparation

  1. Served tall over cubed ice in a highball glass and topped with a splash of soda water (such as Topo Chico).
  2. Garnish with an expressed grapefruit peel.

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The post 6 Cocktails for Summer 
SEO Head: 6 Cocktails to Serve This Summer appeared first on Chilled Magazine.

Source: Mixology News

Classic Cocktails in Gramercy Park—The Living Legacy of Pete’s Tavern

By | Mixology News

Cocktails in Gramercy Park—The Living Legacy of Pete’s Tavern. Where Old New York Is Always New.

“As soon as I enter the door of a tavern, I experience oblivion of care, and a freedom from solicitude. There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn.” Samuel Johnson, 18th Century British Author

The history of Pete’s Tavern is the history of New York City. In 1864 they opened their doors just south of Gramercy Park at the corner of Irving Place and 18th Street and have been continuously serving hot food and cold drinks ever since. Various trendy bars around town come and go but none can compare to the living legacy of Pete’s Tavern. This Lower East Side landmark predates the construction of the Brooklyn Bridge (1883), the dedication of the Statue of Liberty (1886), the invention of the hot dog (1901) and the popularization of the hamburger (1890’s).

In the early days, the bar was the ground floor of the Portman Hotel. Tom and John Healy purchased the establishment in 1899 and called it “Healy’s Café.” Peter D’Belles became the owner in 1922 and rechristened it Pete’s Tavern. The exterior and interiors have appeared on-screen dozens of times in productions ranging from the films Ragtime (1981), Endless Love (1981), and Across The Sea Of Time (1995) to television classics Law & Order, Sex & The City, Spin City and Seinfeld, among others.

Passing under the sidewalk canopy and through the gold-painted glass doors, you’re immediately greeted with the sense of stepping into another world from long ago that has somehow miraculously been preserved intact. Unlike the muted atmosphere of a museum, Pete’s Tavern buzzes with energy, very much alive and vibrant in the here and now.

A forty-foot rosewood bar stretches out to your left. Bottles of spirits stand in mirrored shelves under dark wood arches accented with polished brass and gold paint. Soft, yellow light from antique lamp fixtures bathes the long main room in a welcoming glow. A row of intimate wooden booths runs opposite the bar, followed by tables that lead to the two rear dining rooms.

Nearly every single inch of wall space is dedicated to framed photos of famous guests posing with friends at the tavern. Legendary musicians, A-list actors and influential locals smile out from every direction. You won’t be able to see every single picture up-close because the place is almost always very crowded, from early afternoon through the late hours of the night, seven days a week.

Pete’s original celebrity patron was the American short story writer William Sydney Porter, better known by his pen name of O. Henry. He moved to New York City in 1902 and spent the most productive and creative period of his writing career in the ensuing years while living at 55 Irving Place, less than two-hundred feet from the front door of Pete’s Tavern. It was there, sitting and drinking in the second booth from the front where O. Henry penned his most enduring classic, “The Gift of The Magi,” a bittersweet ode to true love first published in 1905.

Regarding New York City, O. Henry once commented, “It’ll be a great place if they ever finish it.” In modern times, not even O. Henry’s ghost can secure a table at Pete’s Tavern during the holidays, but if you’re patient, polite, and lucky, Gary Egan may be able to usher you into a coveted corner.

Gary has run Pete’s Tavern for thirty-seven years. He became a partner in the business in 1999 and has truly seen it all; the good, the sad. and the profound. Born and raised in Dublin, Gary made his way to the Big Apple via stints working demolition in London, pouring wine and cracking beers at a bar in the Opera district of Paris, and building luxury cars for BMW in Munich. He’s gregarious, finely attired, entertaining, articulate, and speaks five languages with just the slightest trace of an Irish brogue; Gaelic, French, German, Spanish and “Noo Yawk” English.

We met with Gary at Pete’s Tavern on a Friday afternoon where we retreated to a quiet booth in the rear dining room to discuss classic cocktails, changing tastes, and the rich history of New York City. Along the way, he shared insights acquired from nearly four decades leading Manhattan’s most renowned and enduring bar and restaurant.

Your name?

Gary. I’m here thirty-seven years. I came here in 1988 on a student exchange visa, and just like the old song, the M’s song “Pop Music” – “New York, London, Paris, Munich” – worked in them all.
What led you into the hospitality industry?

I’m in New York, it’s the only work… There’s three jobs you can get. You can get construction, you can try to be a doorman in a building or you work in a restaurant. I got hired here as a porter in the basement initially.

Here, at Pete’s?

At Pete’s. Only job I’ve ever had in my life in this country.

What makes Pete’s Tavern so special and beloved by so many?

I just said this to a group here yesterday, who do all these historic tours. When you realize stu like when this place opened, the only way to get to Manhattan was by boat, the Brooklyn Bridge wasn’t even here. We’re older than hot dogs, we’re older than hamburgers, you know, and it’s still here. That’s the cool thing about this place.

I remember years ago, saying to my partners, “Ah, we had a young crowd in last night! You know, like twenty-eight.”

“Well I hope you’re ID’ing everyone!” (was their reply). I’m like “You know, you don’t get it!”
We’re getting young people into this old place. So many restaurants I know have closed because their customers died. The regular customers just stayed with them and stayed with them and got old and died. You know, we just keep regenerating ourselves.

What are the most popular, or the signature cocktails here?

I make all these flavored simple syrups. So I do a raspberry thyme syrup, I do a blueberry rosemary, a blackberry sage and a strawberry mint. And we use those syrups in cocktails.

I mean look, we’re so known for the classics – the Old Fashioneds, beautiful well-shaken Martinis, straight up, great Manhattans. But these flavors now, these flavored spirits, you’ve got to get inventive with your cocktails.

It’s a lot of the stu going into those but we have a lot of classics. We make our own signature Negroni, you know, a nice Manhattan, a really well-made Old Fashioned, and of course the popular stu, the Aperol Spritzes, the Espresso Martinis, you know that sort of stu.

Very cool!

Yeah, but honestly we sell so much brown liquor now. So much bourbon, so much rye. It’s popular with women, it’s popular with the young people, it’s crazy, you know.

I mean going back to the 80’s, working behind a bar, a busy bar, if you touched a bottle of bourbon twice it was a lot. If you served two bourbons all night, you know. You didn’t touch rye. But now it’s huge.

What’s your personal favorite drink, when you’re not working here at Pete’s?

Bourbon. Love bourbon. Love an Old Fashioned, and that’s pretty much it, yeah. We get great bourbons here.

What are your favorite brands of bourbon?

I mean honestly, Pappy Van Winkle, it’s $1,500 a bottle. We get allocated bottles, so I always take a bottle home, you know and take some time with it. Yeah it’s great. Any of the Wellers are great. We have a great bourbon collection here. I only started drinking bourbon probably ten years ago.

What’s the best food on the menu?

Steaks. Burgers. We’re known for our burgers, we do a, we call it a Gramercy Burger, and it’s short rib, braised short rib.

Oh, wow!

Yeah, it’s a short rib blend, and we do a special sauce on that, which is our little signature sauce and some crispy onions. That does very well and steaks do very well. We do a lot of steaks here.

“To Europe, she was America. To America, she was the gateway to the Earth. But to tell the story of New York would be to write a social history of the world.” – H.G. Wells

For tourists coming to town, why should they make the time to come and visit Pete’s?

This city, when you think of New York City, Manhattan – it’s glass and concrete. This is the other side of it, you know. We’re old and brick, and old wood. It’s just, it’s something different.

I mean how many times are you going to walk around Midtown and look at skyscrapers? I mean it is what the city is and it’s beautiful, but this is, it’s a little different. You know, it’s a little step back in time.

There’s very little preservation of the old in New York. I mean if you look at a city like Paris, for example, you know they won’t build high anywhere in the city. The whole old city is left. Germany got destroyed in the war, Italy there’s a lot of old. There’s no old here.

I mean, basically the city’s only two hundred years old, really, you know? Give or take. And we’re one-hundred and sixty of that. I mean where else do you see Old New York? Exactly. And same question, but for locals and residents?

It’s just, honestly, it was like this when I got here and it’ll be here after I’m gone. It has this charm, this ambiance, this atmosphere. It’s just a fun place. It buzzes, you know.

What do you love about being involved in hospitality in New York City?

People. We get people at their best. Who walks into a restaurant pissed o and angry? You’re gonna eat, you’re gonna drink, you’re gonna socialize. I mean, people walk into the DMV, they’re pissed o. They walk into an IRS oce, they’re pissed o.

Me, I go out to buy suits, I’m pissed o. I have to change, I’m trying things on. Walking into a restaurant, you’re about to eat, you’re about to have some drinks, lighten up, loosen up. So, we get people at a ten. They’re on a ten on a one-to-ten.

And you know as I always say to my staff; you’re getting them at their highest point, you just gotta keep ’em there. Don’t piss people o, you know, be nice! And that’s what I love about it.

In a city that’s always changing so fast, how does it feel to be a historical landmark institution?
I mean, we’re older than everything! You know, honestly, when we were opened this was considered uptown. I mean to give you an idea, when we opened, we opened four years after they landscaped Washington Square Park. Washington Square Park was used as a potter’s field, for the yellow fever, so there’s all these unmarked graves.

So that was a potter’s field. They put a park there, in Washington Square, which is a mile, two quarters of a mile south of us, because they figured it was so far uptown, it was out of the way.

It’s just great, it really is. I mean this whole neighborhood, Gramercy Park, it’s stuck in its own little time warp, you know.

What do you love about the Gramercy Park neighborhood?

It is a true neighborhood, honestly. I live on 19th and 2nd, so I’m fortunate enough to live two blocks from the restaurant. I will walk – and it’s funny I get a lot of family that comes in from Ireland and you know, they’ll stay with me and my wife, and you’re walking around the neighborhood, and ten people, walking three blocks, ten people, “Hey Gary! How are ya? Hey, how ya doing? How’s the restaurant?”

You know everyone. What I love about Manhattan is all the little pockets. Another thing – I remember these guys used to come into the bar. I’m going back, 90’s, late 90’s. Two brothers, they’d always bring a big crowd in on a Friday night. The one thing about working behind the bar, you never notice, you never miss somebody until you see them again. And you’re like “Oh! I haven’t seen you in…?”

I guess we never noticed. These guys were great tippers, great fun, just a good crowd. You just hadn’t noticed they didn’t come in. Then around Christmas they come in and I said “I haven’t seen you in the longest time!”

They’re like “Yeah, we moved!” I’m like “Where did you move to?” They said, “32nd Street!” (laughs)
You know, an eight-minute walk. I think everyone stays in their own little neighborhoods. Gramercy Park, I think, you don’t feel like you’re even in Manhattan in this neighborhood. You know you walk along Irving Place, Block Beautiful at 19th Street (Editor’s Note: ‘Block Beautiful’ is the actual nickname for East 19th Street between Irving Place and Third Avenue), the park itself. You know, it’s very unique, it really is.

People always say to me “Oh! You’re from Dublin? You know I was in Ireland once; people are so nice!” I always stop them and I make a point of it, I say, “Not as nice as New Yorkers.”

I think New Yorkers are the nicest people on the face of the Earth. They will give you the shirt o their back. That’s why I stay here.

“If you don’t know history, then you don’t know anything. You are a leaf that doesn’t know it is part of a tree.” – Michael Crichton

Pete’s Tavern is located at 129 East 18th Street in Gramercy Park. They are open from noon until two AM every day. For more information and reservations, please visit petestavern.com.

The post Classic Cocktails in Gramercy Park—The Living Legacy of Pete’s Tavern appeared first on Chilled Magazine.

Source: Mixology News

The Chilled 100 Bartenders Craft Unique Chopin Vodka Cocktails

By | Mixology News

Discover the artistry behind the perfect vodka cocktail with the Chilled 100 Bartenders as they craft unique and exquisite creations using Chopin Vodka.

Renowned for its exceptional quality and smooth taste, Chopin serves as the ideal canvas for our talented bartenders.

“Sweet and Spice and everything nice!” This cocktail is inspired by my mom’s sweet potato pie recipe with a little spice added. Being from South Central Los Angeles, we love everything just a little spicy. The sweet potato enhances the full-bodied, earthy taste of the potato vodka.

Hot Potato

by Adriel Deayon – @freespiritwildhear45/@smilebartending

Ingredients

  • 2 oz Chopin Potato Vodka
  • 1/2 oz Cointreau
  • 1 1/2 oz Sweet potato syrup*
  • 1 oz Lemon Juice
  • 1 egg white
  • 3-4 dashes Scrappy’s firewater

Preparation

  1. Add Chopin Potato Vodka, Cointreau, Lemon Juice, Syrup, Egg Whites, Bitters to a shaking tin and dry shake for 10-15 seconds.
  2. Add ice to shaking tin and shake for an additional 10-12 seconds or until the shaker is very cold.
  3. Strain into a chilled Nick & Nora glass or Coupe glass and top with edible Purple Orchid Blossom.

*Sweet Potato Syrup


Ingredients

  • 1 Sweet Potato
  • 1/2 Cup Granulated Sugar
  • 1 Teaspoon Ground Nutmeg
  • 1 Teaspoon Ground Cinnamon Cheese Cloth Strainer
  • 1 Cut Sweet Potato into large pieces

Preparation

  1. Boil sweet potato for about 30-40 mins to soften the potato.
  2. Preheat the oven to 375 degrees F.
  3. Place the sweet potato chunks in a roasting pan, season with 1 teaspoon of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, cover with aluminum foil and roast until soft in the center, approx.. 1 hour.
  4. Remove and discard skins, and let the left over juices from the potato cool in the pan.
  5. Pour the juices into a small saucepan.
  6. Combine 1 cup water, 3 tablespoons of the sweet potato,1/2 cup of sugar into the small saucepan.
  7. Bring to a slow simmer over low heat, stirring occasionally, until the sugar and sweet potatoes have dissolved into the syrup.
  8. Let cool and strain syrup using cheese cloth and strainer into a glass container or mason jar.
  9. Keep refrigerated and use with 3 weeks.

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THE Floridian is a recipe to represent the versatility of Chopin Vodka and Florida in one cup. This cocktail is perfect for anyone who was born and raised here, or the person who doesn’t know what they are doing here. This cocktail is perfect for a poolside summer day, cocktail party/hour, or a date night drink (add a graham cracker rim and make it a dessert drink!)

THE Floridian

by Teagan Melucci – Teagan._.isabella/Teagan Isabella Melucci

Ingredients

  • 1 egg white
  • 1 muddled strawberry
  • 3/4 oz fresh lemon juice
  • 1 oz simple syrup
  • 2 oz Chopin Rye

Preparation

  1. Muddle strawberry, add all ingredients to the tin and dry shake.
  2. Add ice and shake again until chilled.
  3. Double strain over fresh ice in a rocks glass.
  4. Garnish with strawberry slices and a basil leaf.

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The post The Chilled 100 Bartenders Craft Unique Chopin Vodka Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Heat Check Spicy Mary

By | Mixology News

Spirit of Gallo announces the release of Heat Check, a new hot pepper-flavored vodka created in partnership with New Amsterdam Vodka and the groundbreaking YouTube show Hot Ones hosted by Sean Evans.

“At Spirit of Gallo, we believe in crafting innovative spirits that not only taste great, but also spark cultural conversations,” says Brandon Lieb, VP of Spirits at Gallo.

“Heat Check invites drinkers to embrace the thrill of bold flavor, all with the stamp of approval from the discerning masters of spice in Sean Evans and the Hot Ones brand.”

Experts in smooth drinking and friendly competition, New Amsterdam identified Sean Evans as an expert in all things spice and the perfect partner to help create Heat Check. Offering a blend of hot pepper flavors from deep, earthy Serrano and Fresno to the fruity, bright notes of Habanero, Heat Check promises to add heat, depth, and complexity to any drink like our Drink of the Week, the Heat Check Spicy Mary.

Heat Check Spicy Mary

Ingredients

  • 2 oz. Heat Check™ Vodka
  • 3 1/2 oz. Bloody Mary Mix
  • Squeeze of Lemon and Lime Wedge
  • Celery, Lemon, or other Savory Snacks for Garnish

Preparation

  1. Add ingredients to an ice-filled Collins glass.
  2. Stir together to chill; add your choice of garnish.

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The post Heat Check Spicy Mary appeared first on Chilled Magazine.

Source: Mixology News

Paris Manhattan

By | Mixology News

From the bar teams at Asheville Proper and Little D’s, two sister restaurants located in North Carolina, comes blossoming new cocktails – one of which is the flavorful and dynamic “Paris Manhattan.”

Inspired by the classic Manhattan, the Paris Manhattan is a floral-forward libation crafted with St. Germain Elderflower Liqueur, resulting in a sweeter and more refreshing alternative to the traditional cocktail. The cocktail also features Rye, Dry Vermouth, and Angostura Bitters, making for a gorgeous summertime sipper.

Photo by Michael Pearce

Paris Manhattan

by Asheville Proper, Little D’s

Ingredients

  • 2 oz. Old Overholt Rye
  • 1 oz. St. Germain Elderflower Liqueur
  • .5 oz. Dry Vermouth
  • 2 dashes Citrus Bitters
  • Luxardo Cherry, for garnish

Preparation

  1. Combine all ingredients into a mixing glass with ice and give it a quick stir.
  2. Once stirred, strain over a coupe or a martini glass.
  3. Add the luxardo cherry garnish and enjoy.

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The post Paris Manhattan appeared first on Chilled Magazine.

Source: Mixology News

Gift Guide: Our Top 9 Picks for Dad this Father’s Day

By | Mixology News

Father’s Day is the perfect occasion to celebrate Dad’s that love a good drink! From a smooth whiskey to a fine wine, Chilled’s Father’s Day Gift Guide has something that suits every special man in your life.

Check out a handful of our top picks for dear old Dad.

Shop Chilled’s Father’s Day Gift Guide

Warner’s Harrington Gin

Warner’s Harrington Dry Gin is named after its village and made with spring water from its farm — it’s Warner’s in a bottle! It makes a banging Negroni, one of the world’s favorite cocktails and the perfect aperitif.


Monnet XO

Monnet XO (Extra Old) cognac is slowly blended from eaux-de-vie selected primarily from Grande Champagne and Petite Champagne. It is meticulously aged in Limousin oak casks for a minimum of 17 years, far beyond the minimum time required for the XO appellation.


Baie des Trésors Rhum

By the sea, under a blazing and continuous sun, the Fond Basile plot contains sugar cane ideal for the production of a great white rum. In this dry zone, almost arid at times, the cane concentrates remarkable plant aromas that an appropriate distillation will be able to reveal wonderfully through the art of concentration.


Santa Teresa 1796 Speyside Whisky Cask Finish

A limited-edition expression of their triple-aged, award-winning flagship Santa Teresa 1796 Rum, this exquisite expression is inspired by 225 years of tradition and has been crafted by their skilled Maestros Roneros. It is triple-aged for extra richness, then aged again for up to 13 months in Speyside whisky casks. The result is a deep, rich experience that offers the best of fine rum and fine whisky in every sip.


El Mayor Tequila

Celebrate your special occasion — or any day that ends with a “y” — with a spicy twist on the classic paloma, made with SFWSC Double Gold award-winning El Mayor Reposado Tequila.


Sagamore Double Oak Rye Whiskey

Blend of high-rye and low-rye whiskeys aged for 4 to 5 years in new American oak barrels, followed by an 18-month finish in toasted wave stave barrels. This Maryland-style rye brings a rich profile with notes of caramel, toffee, hazelnut, and toasted coconut, complemented by nuances of vanilla, pecan, and baking spices. Hand-bottled and non-chill filtered, it offers a smooth palate at 48.3% ABV, with lingering warmth and complexity from the aging process.


Skrewball Whiskey

Skrewball Whiskey was founded by Cambodian refugee Steven Yeng and his wife Brittany, a former chemist. After discovering his love of peanut butter, Steven began integrating the American nut butter into a top-selling cocktail at a bustling downtown San Diego bar he ran. Brittany later used her chemistry background to transform his creation into a shelf-stable whiskey. Skewball is an ode to different backgrounds, exotic flavors, and the disparate qualities that make us all unique and united.


Kaiyo Whisky “The Signature” 43%

Made from Japanese distillate (malted barley) and matured exclusively in Japanese Mizunara Oak barrels, “The Signature” is incredibly smooth and balanced with notes of sandalwood, tropical fruits, dark chocolate, baking spices, and herbal tea.


Retro Glass Bitters Bottles Set of 3

Make this Father’s Day one to remember with Barfly’s Retro Glass Bitters Bottles Set! Whether your dad is a seasoned mixologist or just starting to dabble in cocktail crafting, these glass bitters bottles are the perfect tool for experimenting with flavors and enhancing drink recipes. The set includes three 6.8 oz. glass bitters bottles.

The post Gift Guide: Our Top 9 Picks for Dad this Father’s Day appeared first on Chilled Magazine.

Source: Mixology News