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The Craft the Fun Cocktail Challenge is underway! We’d like to introduce you to the esteemed panel of judges who will be reviewing this year’s submissions.

This year’s judges include renowned spirits specialist Lynn House, author and bartender extraordinaire Jeffery Morgenthaler and award-winning mixologist Christine Wiseman.

Lynn House

Lynn House is the dynamic force behind Heaven Hill Brands’ spirits portfolio, infusing each brand with her expertise and creativity. As the National Spirits Specialist and Portfolio Mixologist, Lynn brings to life the essence of Heaven Hill through innovative cocktails tailored for both national and local settings. With a skilled eye for emerging trends, Lynn is not only an amazing mixologist but also a trendsetter, shaping the future of cocktail culture. Lynn’s influence extends beyond the bar, as she educates and mentors both internal and external teams, ensuring that her passion for spirits is shared far and wide. Her impressive achievements include being named the 2023 American Whiskey Brand Ambassador of the Year and has earned the title of “Best U.S. Brand Ambassador” by the Tales of the Cocktail Foundation in 2022. With over 25 years of experience spanning from theater to James Beard award-winning bar programs in Chicago, Lynn’s journey is as rich and diverse as the drinks she crafts.

Jeffery Morgenthaler

Jeffrey Morgenthaler, an acclaimed bartender and author based in Portland, Oregon, has been crafting drinks since 1996 and writing about his passion since 2004. He transitioned from studying Interior Architecture to pursuing bartending full-time, driven by his love for the craft. As the co-owner of Portland’s Pacific Standard, he has honed his expertise in diverse bar settings, from neighborhood taverns to upscale cocktail bars. Jeffrey is renowned for his contributions to cocktail culture through his website, jeffreymorgenthaler.com, as well as his bestselling book, “The Bar Book: Elements of Cocktail Technique.” An esteemed judge at prestigious competitions like the San Francisco World Spirits Competition, he’s also been recognized by publications like Playboy and Food and Wine Magazine for his influential contributions to the industry.

Christine Wiseman

Christine Wiseman, the effervescent force behind Miami’s cocktail scene, is a shining star of creativity and energy. Crowned the Altos Bartenders’ Bartender for 2023, she’s renowned for her fearless attitude and overflowing spirit. With a penchant for vibrant colors and glitter, Christine’s personality lights up any room she enters. From flipping steaks in a chain restaurant to crafting innovative cocktails, her journey embodies the spirit of transformation and mentorship. Christine’s cocktails reflect her boundless energy, blending delicious flavors with eye-catching presentation. Whether it’s her Carrot Colada or Papaya Salad Daiquiri, she crafts an adventure in taste and aesthetics.  She was recognized as a semifinalist for Tales of the Cocktail’s American Bartender of Year in 2018 and 2019 and a finalist for American Bartender of the Year in 2020 and 2022.  With her electric energy and inventive concoctions, Christine Wiseman is truly a trailblazer in the world of mixology.

The post Meet the Judges of the Craft the Fun Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

Kevin Hart and Gran Coramino Tequila search the nation for this year’s Gran Coramino Bartender of the Year.

Gran Coramino Tequila created The Coramino Cup bartender competition to celebrate bartender’s blood, sweat, and tears behind the bar. Gran Coramino is a new trailblazer in the tequila category, entrepreneurial entertainer Kevin Hart’s liquid celebration of success and hard work. Together with 11th-generation tequila-making legend Juan Domingo Beckmann, Hart marries his love of tequila with his passion for the hustle, birthing a spirit for everyone to celebrate their successes, both big and small, during their journey.

Now, this isn’t a mixology competition. It’s a competition about you and your hard work as a bartender. This celebration starts with the bartenders.

So, how can bartenders set a winning foundation for the competition? The Gran Coramino team reminds us that the Coramino Cup (and the bartending industry) isn’t only about who knows the most about cocktails or spirits. It’s about who has the hustle and the character behind the bar.

Last year, the Coramino Cup’s success has only built up more momentum, enthusiasm, and bonuses for 2024. The Gran Coramino team is stepping things up a notch. Beyond the $10,000 cash prize, this year’s competition will feature more engaging elements that highlight the incredible hustle of bartenders nationwide.

“Winning this competition has been an incredible journey, I am filled with gratitude for the opportunities it has brought,” shares Chai Lee, Gran Coramino 2023, Bartender of the Year.

“Working alongside Kevin Hart has been a true joy. Kevin’s dedication to his craft and his ability to connect with audiences have been inspiring. I am grateful for the chance to learn from him and to be a part of such a remarkable experience. Truly surreal. I am grateful that industry workers are gaining recognition.”

The post We Ask Chai Lee, Gran Coramino Bartender of the Year About The Coramino Cup appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky Distillery is well known for being the first operating moonshine distillery in Tennessee after the legalization of moonshine there in 2009, as well as the driving force in changing perceptions of the spirit.

This year’s launch of their National Moonshine Week celebration (June 1 – 7) features a series of activations and events designed to continue spreading the word about this versatile but often misunderstood beverage.

National Moonshine Week has been created to increase awareness for the spirit across the country. By scanning a QR code on collateral in retail stores, bars and restaurants, people visit a dedicated National Moonshine Week microsite where they can enter a sweepstakes with a grand prize VIP trip to the Smoky Mountains and find delicious cocktail recipe ideas.

The roots of moonshine stretch back to pre-Prohibition times when the ancestors of Ole Smoky’s founders made ‘shine for a century before being able to sell it publicly. “Traditionally, moonshine has been a catch-all term for any illegal alcohol, and particularly unaged spirits,” says Stephanie Moraine, Ole Smoky Marketing Director. “Moonshining was extremely popular during the Prohibition Era because it could be produced and sold quickly without spending months in barrels.” During this time, the backwoods of Tennessee became a hotbed of moonshine production. However, it still took more than seven decades after Prohibition ended for moonshine to be legal in the Volunteer State.

The opening of the Ole Smoky’s first distillery location, affectionately known as The Holler, nestled in the Great Smoky Mountains in Gatlinburg was truly a game-changer for the category. In less than fifteen years, Ole Smoky has been able to establish itself as the key player for all things moonshine, as well as in creating flavored whiskeys, premium straight bourbon whiskey, and a line of RTDs. And The Holler is the most visited distillery in the country.

Today, the core collection of Ole Smoky moonshines now features more than thirty flavors beyond the Original, ranging from Strawberry to Mountain Java to Hot & Spicy Moonshine Pickles and more. But moonshine also makes for a versatile ingredient in a range of cocktails.

As we bask in warm summer days and nights, a great way to enjoy Ole Smoky Moonshine is by mixing it with lemonade. “Crafted for those craving a twist on tradition, our lemonades are not only easy to make but irresistibly refreshing,” says Moraine. She suggests playing with different moonshines and your favorite lemonade. White Lightnin’ Moonshine, Blackberry Moonshine and Hunch Punch Moonshine are all good options. Just use two ounces of moonshine and three ounces of lemonade.

National Moonshine Week also shines a spotlight on an important charity partner, Friends of the Smokies, an organization that raises money to help preserve and protect the Great Smoky Mountains National Park. During the week, Ole Smoky is donating a portion of their Moonshine Lemonade cocktail sales sold at participating bars and restaurants around the country. They will also have table tents to help promote this cause and raise additional funds. Delicious cocktails and a great cause, how can you go wrong?

The post Get Ready for National Moonshine Week, June 1-7 appeared first on Chilled Magazine.

Source: Mixology News

Vegetal cocktails are all the rage this spring season as they are delicious as they are pretty.

Try out the vibrant recipe below, courtesy of TJ Lynch; owner of Lowlife Bar & partner in Lost Isle & Mother’s Ruin NYC, Nashville, and Chicago!

Sherry

That's All Folks!

by TJ Lynch

Ingredients

• .25 oz. Brown Butter*
• 1.5 oz. Aged Rum (Plantation Xaymaca or Appleton Reserve work well here) fat washed with .25 oz. Brown Butter
• .25 oz. Oloroso Sherry
• .5 oz. Fresh Carrot Juice
• .5 oz. Honey Syrup
• .75 oz. Fresh Lemon Juice
• 1 pinch Garam Masala

Preparation

1. Combine all ingredients in an ice filled shaker and shake vigorously for 15 seconds.
2. Strain into ice filled glass rimmed with salt mix**, garnish with carrot and lemon.

Additional Notes

It’s pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, I suggest dumping it and starting over (something I’ve had to do on occasion), unless you want beurre noir which has a different taste than nutty brown butter.
 
Fat washing the rum with brown butter: Combine 5% by volume of brown butter to 95% rum. Mix well and then freeze. Once frozen, strain out fat solids.

*Brown Butter

---

Ingredients

• butter

Preparation

1. Melt the butter: Heat a thick-bottomed skillet on medium heat.
2. Add the butter (if you slice it, it will melt more evenly) whisking frequently.
3. Continue to cook the butter and watch for brown specs and a nutty aroma.
4. Once melted the butter will foam up a bit, then subside.
5. Watch carefully as lightly browned specks begin to form at the bottom of the pan.
6. Remove from the heat and pour into a bowl to stop the butter from cooking further and perhaps burning.

**Salt Mix

---

Ingredients

• Salt
• Sugar
• Garam Masala

Preparation

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The post That’s All Folks! 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.

Tales of the Cocktail-nominated bartender Ben Yabrow is partner of Sip & Guzzle—the New York extension of Tokyo-based, World’s 50 Best recognized The SG Club. With globally acclaimed bartender Shingo Gokan as his mentor, Ben has had his hand in some of the most awarded bars in NYC including experimental cocktail den, Double Chicken Please. We ask Ben about his career behind some of the world’s hottest bars and how his travels ignite a passion for discovery with every sip.

Photo by Gerardo Gutierrez-Switaj

Tell us about your life philosophy or philosophy behind the bar.

That you can learn something from everyone. I think a lot of times, bartenders get annoyed with certain kinds of guests; maybe it’s the drink they ordered, the question they asked, or the bartender is just having a bad day, but if you go into every interaction looking to learn something about the other person, it not only leads to better hospitality, but a better working experience for the bartender.

What is your favorite quote?

“Be curious, not judgmental.” It’s often credited to Walt Whitman, but it turns out he never said it. Whoever did, I love it.

What was the last book you read?

“The Creative Act: A Way of Being” by Rick Rubin

Photo by Gerardo Gutierrez-Switaj

Talk to us about a pivotal or adventurous decision that you’ve made in your career.

The craziest thing I’ve probably ever done in my career is agreeing to move to Hawaii to run the beverage program at the Four Seasons without having ever been to Hawaii or work in a hotel. FS Maui is the busiest and highest revenue grossing Four Seasons in the world and taking that project on at 27 with no experience was a huge challenge, not to mention a complete rebranding and renovation of their flagship bar.

But I quickly learned that those areas where you’re uncomfortable is where the real growth happens. I learned more about leadership and business in those two years than anywhere else. I encourage everyone to say yes to opportunities that take them to faraway places, especially if it scares them. It helps us grow.

How has travel influenced your approach to bartending, and can you share how it might have deepened your appreciation for a whisky like Dewar’s 12-Year-Old?

I think travelling provides the most inspiration for creating new cocktails. Learning about new flavors or the way those flavors are treated is invaluable behind the bar. Most of my experience with Japanese cuisine was sushi, but then I moved to Japan and almost never ate it. Learning about all different types of Japanese cuisine and how they use ingredients was truly eye-opening.

While working there, a guest came to the bar and ordered a highball. Just a traditional whisky and soda. I reached for a Japanese whisky, and the other bartender told me to use Dewar’s 12 Year-Old. I was trained under some bartenders who were against big brands, so I wasn’t terribly familiar with it. I’m not kidding when I say it was the best highball I had had. I’ve carried it at every bar I’ve worked at since solely for that reason.

Photo by Gerardo Gutierrez-Switaj

Do any of your travels directly inspire your creations or cocktails with Dewar’s 12-Year-Old?

I like to work a lot with tropical ingredients. A lot of people have this misconception that tropical ingredients lend themselves to cloyingly sweet drinks, but Hawaii taught me they can be incredibly complex and layered. I also use a lot of Asian ingredients from my time in Asia. I love to ask bartenders where to eat when I’m traveling. But I ask for the places they like to go. It doesn’t even have to be that country’s cuisine. The best Chinese food I ever had was in Italy.

In your opinion what makes Dewar’s 12-Year-Old stand out in the world of whiskies?

It has the depth of character of a single malt with the light body of a blend. A lot of blends get lost in cocktails; you know it’s whisky, but it could be bourbon or rye. Dewar’s 12-Year-Old clearly reads as a scotch whisky, so it’s usually what I reach for when making a scotch cocktail.

Photo by Gerardo Gutierrez-Switaj

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

I created my interpretation of a classic Godfather. Someone had asked for a Japanese twist on a classic whisky drink, and it grew into this. It starts with Dewar’s 12-Year-Old that has been infused with this incredible Earl Grey Tea from Rare Tea Cellars in Chicago. It’s then paired with a peated scotch to add a subtle smokiness. I cut back on the amaretto because I often find Godfathers to be rather sweet and one-dimensional and filled in those gaps with kijoshu sake. Lastly, I added in an almond milk punch to add additional almond flavor without throwing off the balance of the cocktail. What you’re left with is something subtle and nuanced but still true to the original classic.

The post The Spirit of Travel with Ben Yabrow and Dewar’s Whisky appeared first on Chilled Magazine.

Source: Mixology News

It’s Martini Week! This nationwide celebration invites Martini lovers to raise a glass in the spirit of building community.

Participating bars and restaurants get to show off their original Martini recipes made with Junipero Gin, with each one sold contributing $2 to The Sisters of Perpetual Indulgence, a San Francisco-based non-profit organization of queer and trans nuns devoted to community service and activism, and other likeminded local organizations.

Gin, Liqueur

Leaves of Lorien

by Etch

Ingredients

• 2 oz Junipero
• 1/2 oz Bergamotto liqueur
• 1/2 oz Chareau aloe liqueur
• 3 drops citric acid

Preparation

1. Stir, coupe, mint leaf and spritz green Chartreuse garnish.

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Gin, Vermouth

The Doble Don

by Iggy’s

Ingredients

• 1 1/4 oz Junipero
• 1 oz yellow Chartreuse
• 1 Low-Fi dry vermouth
• 1 dash orange bitters

Preparation

1. Stir, coupe, lemon peel garnish.

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Gin

Black MarTEAni

by Martha My Dear

Ingredients

• 1 1/2 oz Junipero gin
• 1/2 oz Yellow Chartreuse
• 1/2 oz Black Tea Cordial
• 3/4 oz fresh lemon juice
• 2 dash Fee Bros' peach bitters

Preparation

1. Shake, coupe, garnish.

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Gin

On Wednesdays We Wear Pink

by Nicky’s Coal Fired

Ingredients

• 1 1/2 oz Junipero
• 3/4 oz raspberry syrup
• 1/2 oz lemon juice

Preparation

1. Shake, coupe, prosecco float, lemon peel garnish.

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Gin, Vermouth

One in a Melon

by Otto's

Ingredients

• Watermelon
• Lime
• Mint
• milk punch featuring Junipero gin and Lo-Fi dry vermouth

Preparation

1. Served in a coupe, garnished with mint.

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Gin, Liqueur, Vermouth

Ookami’s Garden

by Two Ten Jack

Ingredients

• 1 1/2 oz charred tomato infused Junipero
• 1/2 oz green chile vodka
• 1/2 oz dry vermouth
• 1/4 celery root liqueur

Preparation

1. Stir, coupe, garnish.

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Gin, Vermouth

Preserved Lemon Martini

by Urban Cowboy

Ingredients

• 1 1/2 oz Junipero gin
• 1 1/2 oz Dolin dry vermouth, light
• 1/4 oz preserved lemon brine

Preparation

1. Stir with expressed lemon twist.
2. Coupe, fresh lemon twist garnish.

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Gin, Liqueur

Reservation at Dorsia

by Sinema

Ingredients

• 2 oz Junipero
• 3/4 oz yellow Chartreuse
• 3/4 oz St Germain

Preparation

1. Stir, coupe, lime twist and express.

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Gin

Summer Séance

by Bungalow 10

Ingredients

• Junipero gin
• honey syrup
• lemon juice
• orange juice
• orgeat
• aperitivo

Preparation

1. Shake, coupe, garnish with a white orchid.

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The post 10 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

Source: Mixology News

It’s Martini Week! This nationwide celebration invites Martini lovers to raise a glass in the spirit of building community.

Participating bars and restaurants get to show off their original Martini recipes made with Junipero Gin, with each one sold contributing $2 to The Sisters of Perpetual Indulgence, a San Francisco-based non-profit organization of queer and trans nuns devoted to community service and activism, and other likeminded local organizations.

Gin, Liqueur

Leaves of Lorien

by Etch

Ingredients

• 2 oz Junipero
• 1/2 oz Bergamotto liqueur
• 1/2 oz Chareau aloe liqueur
• 3 drops citric acid

Preparation

1. Stir, coupe, mint leaf and spritz green Chartreuse garnish.

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Gin, Vermouth

The Doble Don

by Iggy’s

Ingredients

• 1 1/4 oz Junipero
• 1 oz yellow Chartreuse
• 1 Low-Fi dry vermouth
• 1 dash orange bitters

Preparation

1. Stir, coupe, lemon peel garnish.

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Gin

Black MarTEAni

by Martha My Dear

Ingredients

• 1 1/2 oz Junipero gin
• 1/2 oz Yellow Chartreuse
• 1/2 oz Black Tea Cordial
• 3/4 oz fresh lemon juice
• 2 dash Fee Bros' peach bitters

Preparation

1. Shake, coupe, garnish.

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Gin

On Wednesdays We Wear Pink

by Nicky’s Coal Fired

Ingredients

• 1 1/2 oz Junipero
• 3/4 oz raspberry syrup
• 1/2 oz lemon juice

Preparation

1. Shake, coupe, prosecco float, lemon peel garnish.

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Gin, Vermouth

One in a Melon

by Otto's

Ingredients

• Watermelon
• Lime
• Mint
• milk punch featuring Junipero gin and Lo-Fi dry vermouth

Preparation

1. Served in a coupe, garnished with mint.

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Gin, Liqueur, Vermouth

Ookami’s Garden

by Two Ten Jack

Ingredients

• 1 1/2 oz charred tomato infused Junipero
• 1/2 oz green chile vodka
• 1/2 oz dry vermouth
• 1/4 celery root liqueur

Preparation

1. Stir, coupe, garnish.

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Gin, Vermouth

Preserved Lemon Martini

by Urban Cowboy

Ingredients

• 1 1/2 oz Junipero gin
• 1 1/2 oz Dolin dry vermouth, light
• 1/4 oz preserved lemon brine

Preparation

1. Stir with expressed lemon twist.
2. Coupe, fresh lemon twist garnish.

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Gin, Liqueur

Reservation at Dorsia

by Sinema

Ingredients

• 2 oz Junipero
• 3/4 oz yellow Chartreuse
• 3/4 oz St Germain

Preparation

1. Stir, coupe, lime twist and express.

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Gin

Summer Séance

by Bungalow 10

Ingredients

• Junipero gin
• honey syrup
• lemon juice
• orange juice
• orgeat
• aperitivo

Preparation

1. Shake, coupe, garnish with a white orchid.

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The post 9 Martinis served at Nashville Bars for Martini Week appeared first on Chilled Magazine.

Source: Mixology News

Martini Week (May 20 – May 26th) is inspired by raising a glass and building community.

Check out The Plaid Tuxedo created for Martini Week by Comstock Saloon in San Francisco.

Gin, Liqueur, Scotch, Sherry

The Plaid Tuxedo

Ingredients

• 2 oz Junipero Gin
• 1 oz Manzanilla Sherry
• 1/4 oz scotch
• 1 barspoon maraschino liqueur

Preparation

1. Shake strain into Martini glass.
2. Garnish with an orange twist.

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During Martini Week, participating bars and restaurants will create their own unique Martinis featuring Junipero Gin, and for each signature Junipero Martini sold, Junipero will donate $2 to support local charitable organizations. In addition to the original beneficiary, San Francisco’s Sisters of Perpetual Indulgence®, Martini Week 2024 will donate funds to other local organizations in each participating city, including local chapters of the Sisters of Perpetual Indulgence in Boston, Nashville and Atlanta, Milwaukee’s Pridefest, New York’s Ali Forney Center, and others. Participating cities include San Francisco, Los Angeles, Palm Springs, San Diego, Boston, Milwaukee, Madison, Nashville, Atlanta, Chicago, and New York.

For more information and a full list of participating bars and restaurants nationwide, please visit: juniperogin.com/martiniweek.

The post The Plaid Tuxedo for Martini Week appeared first on Chilled Magazine.

Source: Mixology News

In partnership with Gran Coramino® Tequila, we’re excited for the return of The Coramino Cup Bartender Competition for another thrilling year!

Now through June 23rd, enter for a chance to earn a spot to compete in the Finals in Las Vegas where one grand prize winner will be crowned the 2024 Gran Coramino Bartender of the Year, win $10,000, and be featured in a holiday issue of our magazine!

Celebrating the heroes of nightlife, the hustlers behind the bar, The Coramino Cup shines a spotlight on often-overlooked bartenders—those thriving in high-volume, fast paced environments—known for their unwavering work ethic and dedication to their craft.

These bartenders are the backbone of the industry, and The Coramino Cup gives them the recognition they deserve. Here’s to the hardworking souls who keep the drinks flowing and the energy high—their time to be properly celebrated is now!

Only one bartender will be crowned the 2024 Gran Coramino Bartender of the Year—will it be you? Enter or visit chilledmagazine.com/coraminocup for your chance to find out.

The post Bartenders, Hustling Behind the Bar? Here’s Why You Should Enter this year’s Coramino Cup appeared first on Chilled Magazine.

Source: Mixology News

With National Wine Day rapidly approaching on May 25th, what better way to celebrate than by sipping it?

Mix up these 2 bubbly recipes, courtesy of Darrin Ylisto and Miriam Matasar, owners of NOLA natural wine shop, Really Really Nice Wine.

Red Wine

Kalimotxo

by Really Really Nice Wine

Ingredients

• Red Wine (Kiki and Juan Rojo)
• Mexican Coca Cola, to top

Preparation

1. Fill a glass with ice.
2. Fill halfway with red wine, and then the rest with Mexican Coca Cola.
3. Garnish with an orange wheel or orange slice and enjoy!

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Rosé Wine

Rose Spritzer

by Really Really Nice Wine

Ingredients

• Rose (La Patience Rose 2023)
• Club Soda, to top

Preparation

1. Fill a glass with ice.
2. Fill halfway with rose, and then the rest with club soda (we like La Croix because of the carbonation, you could even use a flavored La Croix like grapefruit; we also like Richard's Rainwater, which is less bubbly than canned club soda).
3. Garnish with a lime and enjoy!

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The post Celebrate National Wine Day With These 2 Simple Wine Cocktails! appeared first on Chilled Magazine.

Source: Mixology News