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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

Liqueur, Vermouth, Whiskey

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

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

Our content series, The Spirit of Travel with Dewar’s Scotch Whisky follows the essence of adventure and discovery into the craft of bartending.

Created with the finest ingredients and a rich heritage that spans centuries, Dewar’s embodies the spirit of exploration and inspires wanderlust and curiosity. Bartenders are an adventurous bunch, and traveling can profoundly influence their cocktails by shaping creativity, technique, and worldview, while enriching their craft and personal journey.

Casey Carr, Bar Manager at Heartwood in San Francisco belongs to a team of industry vets who are highly acclaimed behind many well-respected bars and restaurants. We ask Casey his bartending career and how his riff on the classic Penicillin cocktail excites a spirit of adventure.

Photo by Jason Hsu

Tell us about your journey into bartending and what inspired you to pursue this career?

Originally, bartending was Just an admired next step to achieve, as I was a growing server within restaurants.

My first job was as a coffee barista, & as a barista the work flow that began when you knew the recipes & your equipment was really captivating for me. You could get multiple different orders at once & find yourself multitasking in almost trance like state accomplishing each drink with ease until the rush died out.

Plus you get to see the joy (most times…) that each drink brought to every guest. Naturally as a young server, you would witness a similar experiences between a bartender & bar guest, so I aimed to learn.

What really shifted the casual job to a career for me was when I worked in my first real fine dining restaurant. I came from the corporate background & didn’t realize how culturally rooted food & drink history could be. I began learning the bar in this space, being introduced to the world of true cocktail for the first time. Then Later through much training like bar smarts & other technique-oriented programs… the restaurant went through some management changes as they do & I had my first shot of placing drinks on the menu. I had a goal of one. Then one became a few.

Later on, I got the opportunity to help open an Chef Owner Italian restaurant developing a cocktail program & the rest was history. Ultimately, I really do love cocktails & the way individuals choose to express themselves through their creativity, inspiration, or flavor within their drinks. To me cocktail creation become as beautifully artistic as music, dance, painting or any other type of art expression.

Talk to us about a recent accomplishment?

I would say opening Heartwood SF has been my most recent accomplishment.

Heartwood Cocktail Bar has been open for just a little over a year at this point and it’s been quite a journey of opening. We are in the Financial District which is the last neighborhood that has found its full revitalization since covid. Luckily we have found ourselves growing into a really steady thriving bar within this small amount of time.

Naturally any bar manager wants their cocktail creations to be loved & the pinpoint for everyone to come into their bar. But for me, the biggest honor I’ve experienced so far is our strong amazing team & regulars we have built within the space.

From a bartender’s perspective, how do you think Dewar’s 12-Year-Old complements different types of occasions or customer preferences?

I absolutely think the Dewars 12yr complements a large demographic of many occasions. Usually in the public scotch is the celebratory option to enjoy. You see it pulled off the shelf for Weddings, family celebrations, the new promotion someone got, the drink of choice many choose to celebrate with.

Whiskey drinkers of course find themselves looking for their go to options & Dewars has had a long history of being a lot of people’s choice for “daily drink”. I’ve arguably poured Dewars often at every bar I’ve worked for.

I believe Dewars 12yr can satisfy the classic Whisky drinker, but also has the structure & flavor the entertain Bourbon & rye drinkers as well.

Photo by Jason Hsu

What advice would you give someone new to whisky on how to best enjoy Dewar’s 12-Year-Old?

If you’re an experienced whiskey drinker, pour yourself a glass neat with a soda back. Taste the spirit for what it is. Sip on your soda & watch how much more flavor starts expanding after the 3rd & 4th Taste.

If you’re new to it. Try it as an old fashioned. Dewars 12yr has a great way of maintaining its character while giving you new flavors as your keep sipping.

Do you see the role of scotch evolving in the bartending community?

What I can say, is how often I am seeing bartenders finding scotch as a very complimentary ingredient to variety of different cocktails. I find myself using scotches like Dewars 12yr within tropical sour variations. I’ve even seen scotch used as a split base for to give somebody for cocktails to the main spirit in a tiki drink. Ultimately as peoples understanding of scotch grows creatives will find ways to bring out its bright fruitiness as well as unique expressions of cooking spices and nuts.

Are there any trends in bartending that you think pair particularly well with Dewar’s 12-Year-Old?

As odd as it might seem, I really love Dewars 12yr in Espresso Martini’s & Palomas. Espresso Martinis seem to still be having their day and I love how people are learning that spirits like scotch can make a more flavorful drink rather than their favorite vodka.

Describe your cocktail that you’ve created using Dewar’s 12-Year-Old and the inspiration behind it?

The Double Down—Dewars 12yr, Kumquat-Calamansi Cordial, Lemon, Ginger, Honey, and AmareBo. This cocktail I’ve created with Dewars 12yr is a mildly tropical riff of a penicillin. I wanted to really bring about flavors that come from the double barrel aging process & the structure that comes with its blending. To me Dewars 12yr has great body and ranges a large distance of flavors of toasted almonds, vanilla, honey to a matured juicy apple or pear.

So as a riff on the classic penicillin – Scotch, lemon, ginger, honey – I wanted to bring out its fruiOness through Kumquats & Calamansi. Calamansi oPen reminds me of Kumquats but as a different tropical expression – so mixing the two was a natural pairing for me. Next, I used classic bar ingredients like BenedicOne & AmareBo to be the source of “Almond & Honey”. Finally adding some Ginger and Lemon to the cocktail to finalize the drink. Garnished with a lemon peel and Lemon Thyme to serve.

We like to serve this drink at the bar on a king Cube in our Footed Goblet Glass.

Photo by Jason Hsu

Absinthe, Liqueur, Scotch, Whiskey

Double Down

Ingredients

• 1 ½ oz Dewars 12-year-old
• 3/4 oz Kumquat-Calamansi Cordial
• 1/4 oz Lemon Juice
• 1/4 oz Ginger Liqueur
• 1/4 oz Benedictine
• BSP Amaretto

Preparation

1. 3 sprays of torched absinthe.
2. Lemon twist and thyme for garnish.

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The post Spirit of Travel with Bar Manager Casey Carr and Dewar’s Whisky appeared first on Chilled Magazine.

Source: Mixology News

Congratulations to the 2024 Chilled 100 Spirits Awards, Emblems of Excellence and Bartender Seal of Approval Winners.

We are excited to announce the winners of the 2024 Chilled 100 Spirits Awards. This year’s competition featured spirits from all over the globe, mixers, non-alcoholic, sparkling wines, ready-to-drink, and everything from Calvados to CBD drinks.

We’d like to thank our highly skilled group of working bartender judges, who are setting industry trends in bars across the country in some of the world’s top bars, for offering us their diverse and sophisticated palates and awarding entering brands with comprehensive feedback, Bartender Seals, Emblems of Excellence, and ranked scores.

Please join Chilled Media in congratulating those in the industry dedicated to excellence and raising your spirits!

See Results here at chilledmagazine.com/spirits-awards-results-2024.

The post The Chilled 100 Spirits Awards Results are In! appeared first on Chilled Magazine.

Source: Mixology News

As part of our “What We’re Hearing” about Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) content series, we are counting the days until the annual event in March 2025!

The five-day celebration of food, wine, spirits, and Bahamian-culture attracts all sorts of talent from celebrity chefs to connoisseurs. We ask Angelina Mondavi, 4th generation winemaker of C. Mondavi Family wines about this year’s event.

Talk to us a bit about Mondavi.

I am Angelina Mondavi, 4th Generation winemaker and Co-proprietress of the C. Mondavi Family. I was at NPIWFF representing two of our brands, Charles Krug Winery (the oldest winery in Napa Valley owned by the Peter Mondavi Sr. Family), as well as another brand from our larger C. Mondavi & Family portfolio, French Blue from Bordeaux, France.

What inspired your involvement with NPIWFF.

We were inspired by being a sponsor for NPIWFF at the beautiful Atlantis property on Paradise Island because we love the opportunity to introduce new consumers to our wines under the C. Mondavi &amp, Family portfolio. In addition, I loved educating consumers on The Blue Project, an organization that educates by supporting and strengthening the global marine ecosystems by way of education, research and community outreach. If our oceans are not healthy, then how can our world survive?

Tell us about your experience this year.

My family sponsored two events, a lunch at Nobu with French Blue as the reception wine (Rosè and Sauvignon blanc), followed by a 5-course meal paired with a variety of our Charles Krug wines (Charles Krug Napa Valley Sauvignon Blanc, Carneros Chardonnay, Napa Valley Merlot, lastly our Napa Valley Cabernet Sauvignon).  Between our local representatives, Chef Nobu and his team, and my team, we had a lot of fun with the pairings! 

The Sauvignon Blanc paired exquisitely with Nobu’s famous jalapeño yellowtail dish, our Chardonnay was paired with the assortment of sushi, followed by the pairing of our Napa Merlot with Chef’s famous miso black cod; the sweetness and luscious merlot, complimented the sweetness of the miso cured black cod, and the finale was a stunning Wagyu dish paired with our Napa Valley Cabernet Sauvignon. It was absolute perfection if you ask me. The excitement and energy for this event was off the charts, and one I would like to pursue for next year!

The second event was Martha Stewart’s Garden Party, where we had the ability to showcase French Blue Rosè and Sauvignon Blanc. It was the perfect backdrop, and the weather could not have been more inviting to sip on a cold glass of wine. The vibe was festive, with an abundance of fresh florals scattered throughout making it just a fun and whimsical event.

What were some of the highlights?

I embraced the NPIWFF and appreciated their partnership with The Blue Project, which allowed me to understand more about the marine ecosystem in the Bahamas. The ability to interact with aquatic life and be educated on sea turtles, nurse sharks, starfish and horseshoe crabs was exceptional and very informative. Of course, I must mention the ability to interact with celebrity chefs and ask questions, taste their cuisine and local restaurants’ cuisine for each night’s theme was also nothing short of fun, amazing and inspiring!

What are you looking forward to next year?

We are excited and thrilled to be already strategizing for next year. My hope and goal is to be representing more of my family’s wine brands at more events and bring forth more education from the wine side as well. As a sommelier and winemaker, I love educating and making wine fun!

What are some of your biggest takeaways from the event?

I was impressed by The Blue Project and would like to find ways to continue to spread the message. My family is first and foremost farmers, so sustainability and taking care of our land is always front and center. My grandfather, Peter Mondavi Sr. always said, “if we take care of the land, the land will take care of us.” Naturally, The Blue Project, is the same concept! We take care of our oceans; the ocean will take care of us for generations to come.

What would you like people to know who are interested in attending.

The events were amazing, some very interactive and the intimate experiences are worth participating in. From experiencing the walk arounds to being inspired by some even better tastings, this event is worth attending! You get the opportunity to ask celebrity chefs questions, learn what motivates them to be better chefs, and even mentors contribute back to nature in ways one might never think of. I had so much fun interacting with every person I met, everyone was so inquisitive and eager to learn, all while enjoying great food and great wine and spirits. What is there not to love about NPIWFF!

The post We Ask Angelia Mondavi about Nassau Paradise Island Wine and Food Fest appeared first on Chilled Magazine.

Source: Mixology News

Malibu announces its new summer campaign in partnership with TV personality, Paige DeSorbo, to bring the vacation anytime, anywhere.

There’s an “everyday you,” and then there’s a “vacation you.” You know the one, the spontaneous, fun-seeking person you are while on vacation. Most people wish they could be the free-spirited vacation version of themselves at home too. That’s where our Drink of the Week, the Malibu Page Breeze cocktail comes in.

“I’m so excited to be teaming up with Malibu, what better duo to advise on how to live your best vacation life,” says Paige.

“No matter your location, I’m here to tell you that you can unlock your vacation self in simple ways that starts with finding a spot to meet up with your friends, putting on a fabulous outfit and sipping a delicious cocktail like my Malibu Paige Breeze.”

Rum

Malibu Paige Breeze

Ingredients

• 1 Part Malibu
• 1 Part Sparkling Water
• 1/2 Part Cranberry Juice
• 1/2 Part Pineapple Juice

Preparation

1. Just add in a glass with ice and top off with your fave fruit or cocktail accessory!
2. Instant vacation.

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The post Malibu Paige Breeze appeared first on Chilled Magazine.

Source: Mixology News

This summer, one of the big trends in the cocktail scene will be the rise of spritz.

Now that it’s patio season, patrons will seek out the nearest bar and restaurant that serves the most refreshing and delicious cocktail. Spritzes are loved for their light and low ABV attributes. They often have some sort of liqueur that is the main star of the show, topped with sparkling water and garnished with seasonal fruit. If there was ever a time to add a spritz to your bar menu, the time is now.

Here are four summer spritzes to help bring forth some new cocktail inspiration.

Limoncello Spritz

Created with simple ingredients that are more than likely on the bar back, this Limoncello Spritz will transport you to the Amalfi Coast instantly. While Limoncello is traditionally served as a digestif for after a meal, its versatility makes it suitable for multiple occasions. Its bright and citrusy flavors offer a refreshing choice to cleanse the palette.

Siegel’s Spritzer

With its blend of flavors and vibrant presentation, the Siegle’s Spritzer is bound to become a favorite this summer. It’s refreshing and bursting with seasonal flavors to capture the essence of the warm weather in every sip. The best part about cocktail-making is the creativity. If strawberries or blackberries are more abundant in the area, opt for those instead of strawberries. The possibilities are endless.

Yuzu Spritz

In 2023, Yuzu was one of the top flavors of the year, so keep the trend going and add a Yuzu Spritz to the summertime menu. It blends Japanese-inspired ingredients to evoke an international culinary experience. The tangy flavor of Yuzu offers a beautiful balance of herbal essences mixed with sour-citrusy notes.

Blood Orange Spritz

This bold blend of citrus will make any hot summer day feel breezy and cool. The cocktail is balanced by the earthy and warm notes from the turmeric ginger syrup. Each sip offers a burst of flavors that will elevate any occasion. Serve this alongside a brunch or happy hour menu for a sensory delight.

Grapefruit Spritz

This Grapefruit Spritz is a simple option if you’re looking for something a little boozier than the rest. The bright acidity from the grapefruit-flavored vodka is the perfect match for the herbaceous rosemary syrup. It elevates the flavor profile by giving it a woody sweetness.

The post 5 Spritzes to Sip This Summer appeared first on Chilled Magazine.

Source: Mixology News

If your dad is anything like ours, he owns more wacky ties and novelty socks than he’ll ever wear.

Year after year of giving the same gifts on Father’s Day might make him a little jaded. Now is the time to give him the surprise of a lifetime and hand him a gift he’ll be excited to receive. And no, we’re not talking about yet another “King of the Grill” apron and matching grilling utensils kit. We’re talking about giving him a complex, sippable, nuanced bottle of bourbon.

There are countless, balanced, noteworthy bourbons perfect for Father’s Day gift-giving. Also, since it’s a gift for your dad, don’t skimp on it. If he’s a whiskey-drinker, he’ll know that you grabbed a bottom-shelf bottle of swill and he’ll be begging you to give him a flashy tie again next year. You wouldn’t want that. There are countless bottles between $40-100 that your dad will love. We’re talking about the likes of Knob Creek, Widow Jane, Elijah Craig, and more. Keep scrolling to see some of the best and be sure to check out our Father’s Day Gift Guide for more ideas for dad.

Bärenjäger Honey Bourbon

The only imported honey bourbon where American heritage meets 18th-century Germany, Bärenjäger Honey Bourbon is a delicious blend of premium honey liqueur infused with American bourbon whiskey. Produced in Germany by Schwarze & Schlicte with over 350 years of distilling tradition, this smooth, all natural bourbon stands out from competitors.

Jefferson’s Tropics Aged in Humidity

Jefferson’s Bourbon, a pioneer in the bourbon category and well-known for its boundary-pushing approach to whiskey blending and unique maturation, has proudly debuted Jefferson’s Tropics Aged in Humidity. Jefferson’s Tropics Aged in Humidity is a fully matured Kentucky straight bourbon finished in Singapore’s extreme heat and humidity to deliver a rich, textured, and completely unique tasting experience.

Elijah Craig Barrel Proof

While Elijah Craig Small Batch is an exceptional bottle of bourbon, your dad deserves a little more. That’s where Elijah Craig Barrel Proof comes in. Like the flagship small batch bottle, every batch is slightly different. This award-winning whiskey is a potent 120-130-proof and uncut, unfiltered, and added directly to the bottle from the barrel. The result is a complex, sippable whiskey with notes of fresh leather, toffee, cinnamon, vanilla, and peppery rye spice.

Widow Jane Aged 10 Years

This 91-proof bourbon is a marriage of Widow Jane’s rarest straight bourbon. Each one was matured for a minimum of ten years in charred oak barrels. It’s made in 5-barrel batches and it’s non-chilled filtered and proofed using mineral water. The result is a complex, rich, nuanced whiskey with notes of dried cherries, butterscotch, candied orange peels, vanilla, and wintry spices.

Knob Creek 12 Year

If your dad is a fan of bourbon, he’s going to enjoy receiving a bottle of Knob Creek 12-Year for Father’s Day. This popular, small-batch, 100-proof whiskey has a mash bill of 77% corn, 13% rye, and 10% malted barley. It’s matured for at least twelve full years in new, charred American oak barrels. This results in a whiskey with notes of toasted marshmallows, vanilla beans, sticky toffee, oak, and peppery rye. It’s best when enjoyed slowly and neat.

Bib & Tucker 6 Year

If you’ve never heard of Bib & Tucker, the time is right to get on board. Your day will enjoy this 6-year-old bourbon so much that it might make you want to buy a bottle of your own. This 92-proof bourbon was matured for at least six years in charred oak barrels. It’s well-known for its flavor profile of candied pecans, vanilla beans, leather, toffee, and rich oak.

The post Best Bourbons that make great Father’s Day Gifts appeared first on Chilled Magazine.

Source: Mixology News

Bar Convent Brooklyn, June 11th and 12th, in Industry City brings a unique opportunity to meet, connect, and celebrate liquid culture with fellow bar, restaurant, and spirits industry professionals.

Bar Convent Brooklyn is an event for spirit-loving folks to get together and grow together in a space that promotes sustainability, diversity, and innovation in the bar industry. We ask Jackie Williams, Event Vice President of Bar Convent Brooklyn to tell us what we should expect and what we won’t want to miss at tomorrow’s event.

What sets Bar Convent Brooklyn apart from other industry events, and why do you think it’s important for professionals to attend from the beverage sector?

Since the inaugural show in 2018, Bar Convent Brooklyn has been a welcoming and collaborative environment that discusses and celebrates liquid culture.

We carefully cultivate compelling programming that educates the industry through seminars, panels, tasting rooms and a vibrant show floor, home to hundreds of exhibitors that serves as a hub for industry friends to network, discuss their favorite spirits, discover new brands, and share feedback and insights on recent trends.

Can you share any highlights or exciting developments we can expect at Bar Convent Brooklyn this year?

We’ll have expanded space within Industry City that will accommodate additional exhibitors, complemented by engaging courtyard programming throughout both days.

Our international pavilions will have returning favorites like Italy, Japan, and Peru, alongside newcomers such as Canada. More exciting additions are yet to be revealed, but they promise to offer diverse and enriching experiences.

What are some of the key trends and topics that will be addressed at Bar Convent Brooklyn this year and why are they important?

Attendees can expect engaging topics in our education sessions that explore international perspectives, techniques, and traditions that shape the hospitality and beverage industries. This includes discussions on various hospitality styles, specifically within the Middle East, alongside other growing trends on a global scale.

We’ll also have several sessions focused on career growth and skill development within the hospitality industry, where speakers will discuss leadership training for bar owners and managers, different paths to becoming beverage directors and how to build successful on-trade programs.

Talk to us about the educational component of BCB.

This year’s Bar Convent Brooklyn will see more than 50 education sessions across the Main Stage, Liquid Lounges and Park Street University.

Our education committee has carefully curated the Main Stage sessions and is comprised of leading industry experts, including:

• Lynnette Marrero (BCB Brooklyn Head of Education), Speed Rack, Masterclass.com, Award Winning Bartender
• Tiffanie Barriere, The Drinking Coach
• Derek Brown, Positive Damage, Inc.
• Fatima Butler, Rooted in Hospitality
• Touré Folkes, Turning Tables
• Julie Reiner, Clover Club, Milady’s, Leyenda
• Sarah Troxell, St ~ Germain Brand Ambassador

What advice would you give to visitors looking to make the most out of their experience at Bar Convent Brooklyn?

For attendees looking to make the most out of their experience at Bar Convent Brooklyn, I would advise them to prioritize networking and engagement. Take advantage of the diverse education sessions and panel discussions to gain insights from industry experts and thought leaders. Be sure to look at the exhibitor list on the website to see which brands you know you want to see – but also be sure to make time to explore the many new brands that we will have at the event. And most importantly, engage with your peers, share experiences, and build meaningful connections that can enrich your professional journey. By actively participating in the vibrant ecosystem of Bar Convent Brooklyn, visitors can truly maximize their experience and contribute to the collective growth of the industry.

How does attending BCB Brooklyn benefit professionals in the beverage industry?

Attending Bar Convent Brooklyn is an invaluable experience for industry professionals as it provides them with a wealth of knowledge and inspiration to take back to their bars and elevate their craft, including the latest trends, introductions to new spirits, how to provide better hospitality and so much more.

Can you provide examples of innovative products/trends that will be showcased at BCB Brooklyn that have inspired you and others on your team?

At Bar Convent Brooklyn, we’re constantly inspired by innovative products and trends that shape the beverage industry.

Platforming spirits trends, such as the rise in terroir-driven gin, the demand for non-alcoholic spirits, and the growth of lesser-known spirits like sweet-potato shochu, will be highlighted in this year’s event, showcasing the industry’s capacity for experimentation and diversity.

We’re also excited about the continued emphasis on workplace wellbeing and safety. Specifically, guests can expect sessions highlighting mental health, bartender advocacy programs, and more. Keep an eye out for this upcoming year’s full education schedule!

How does BCB Brooklyn support and showcase diversity and inclusivity within the beverage industry?

Bar Convent Brooklyn is dedicated to fostering diversity and inclusivity within the beverage industry. We actively seek to amplify underrepresented voices in the industry, ensuring that our platform is inclusive and accessible to all.

Our commitment is reflected in our educational programming, which features a diverse array of speakers and topics representing various perspectives and backgrounds. Furthermore, the official charitable partner for this year’s event is Another Round, Another Rally, a nonprofit financial and educational resource for the hospitality industry.

Initiatives like our international pavilions provide opportunities for exhibitors from around the world to showcase their unique cultures and products, further enriching the diversity of experiences at our event.

Can you discuss any initiatives or programs that BCB has implemented to support practices shown within the beverage industry (for example, sustainability, DEI).

Bar Convent Brooklyn is dedicated to managing its carbon emissions across various operations and is actively collaborating with stakeholders to achieve net zero carbon emissions by 2040.

Some practices that visitors can expect include waste reduction initiatives, such as minimizing signage, composting cocktail waste, and increased recycling efforts, including the utilization of recycled shell schemes and sustainability-made staff uniforms.

How does BCB Brooklyn contribute to the growth and development of emerging brands and entrepreneurs?

Each year, we have a dedicated Emerging Brands Pavilion, and this year is no different. The Emerging Brands Pavilion, which is sponsored by Park Street, will host 27 first year exhibiting and new venture brands and allows them to gain exposure on the show floor by presenting their product for attendees to taste and enjoy.

Looking ahead, what are your goals and aspirations for the future of Bar Convent Brooklyn?

Our goals for the future of Bar Convent Brooklyn are multifaceted. Firstly, our main objective is to continue to expand the show with more exhibitors and experiences to foster and cultivate more learning and networking opportunities for both exhibitors and attendees.

We aim to continue our commitment to sustainability, building upon our pioneering initiatives such as composting cocktail waste and using sustainability-made uniforms. We want to set new standards for industry events, not just in terms of sustainability, but also in providing top-notch education programming and networking opportunities to help industry professionals continue to grow their businesses.

Additionally, we aspire to further expand our international reach, welcoming more exhibitors and visitors from diverse backgrounds and cultures. Ultimately, we strive to maintain Bar Convent Brooklyn as the premier platform for industry professionals to engage, learn, and innovate in the dynamic world of spirits and beverages.

The post Stuff You Won’t Want to Miss at Bar Convent Brooklyn this Year appeared first on Chilled Magazine.

Source: Mixology News

A floating hangout above the city, Overstory Rooftop Bar sets the perfect vibe for great times with great views.

The brand-new hotspot in Atlanta offers craft cocktails from their locally sourced distillery along with creative plates, perfect for a day/night out! We we able to get one of their delectable brunch cocktail recipes, check it out below!

Rum

The Breakfast Club

Ingredients

• 1.25 oz. Medellin Rum
• 0.5 oz. Caribe Banana Rum
• 1 oz. Orange Juice
• 0.25 oz. Lemon Juice
• 0.75 oz. Maple Syrup
• 2 dashes Earl Grey Bitters
• 1 dash Angostura Bitters

Preparation

1. Combine all ingredients in a shaker tin with ice and shake.
2. Strain into a rocks glass with cube ice.
3. Garnish with an orange peel.

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The post The Breakfast Club appeared first on Chilled Magazine.

Source: Mixology News