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The Best of Food and Wine!! Nassau Paradise Island Wine & Food Festival was a blast!

We will be highlighting, “What We’re Hearing,” about the Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) in this online content series, so stay tuned.

The annual Nassau Paradise Island Wine & Food Festival at Atlantis March 13th-17th was an even bigger lineup of celebrity chef talent, culinary events, and exclusive activates.

Celebrity chef line up in attendance this year included Alex Guarnaschelli, JJ Johnson, Duff Goldman, Andrew Zimmern, Robert Irvine, Nobu Matsuhisa, Michael White, Jose Andres, Alon Shaya, and Martha Stewart. With the mixology world’s renowned Tony Abou-Ganim and exclusive performances by DJ Kim Lee, Hezekiah Walker, and Wyclef Jean.

The five-day festival showcased the talents of the world’s most renowned wine and spirits producers, chefs, and culinary personalities.

The dining experiences we’re extraordinary. At the top of any foodie’s bucket list was the Garden Party Lunch hosted by Martha Stewart herself, while the Tacos and Tequila with Andrew Zimmern and DJ Kim Lee found guests rubbing elbows with Zimmern, while he walked around highlighting his festive dishes that were paired with signature tequila cocktails created by Tony Abou-Ganim. The Jerk Jam with Wyclef Jean, JJ Johnson and Robert Irvine is a Bahamian-inspired event like no other.

Combining the Bahamas, and the World’s best wine and food at the 2nd Annual Nassau Paradise Island Wine & Food Festival, hosted and produced by Atlantis, does not disappoint. This is a must attend for any food, wine, and spirits enthusiast. We can’t wait until next year!

The post Take Us Back to Nassau Paradise Island Wine & Food Festival: What We’re Hearing appeared first on Chilled Magazine.

Source: Mixology News

While flowers are the classic Mother’s Day sentiment, why not surprise mom with something really unique this time around?

Sorel Liqueur is a beautiful embodiment of flowers (in a bottle!) and the perfect gift for that motherly figure in your life. Inspired by the ancestral Afro-Caribbean beverage, sorrel, Sorel Liqueur is crafted with Moroccan hibiscus along with Brazilian clove, Indonesian cassia, nutmeg, and Nigerian ginger. This liqueur offers a symphony of flavors that make it a perfect gift for any occasion, especially Mother’s Day. Check out 3 recipes below to mix up for Mom this year!

Liqueur, Tequila

Sorel Hibiscus Margarita

Ingredients

• .75 oz. Sorel
• 1.5 oz. Tequila
• .75 oz. Fresh Lime Juice
• .5 oz. Agave Syrup

Preparation

1. Add tequila, Sorel, lime juice and agave syrup to a cocktail shaker filled with ice and shake until well-chilled.
2. Strain into a rocks glass over fresh ice.
3. Garnish with lime (salt rim optional).

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Mezcal, Tequila

THE BANG BANG

by James Cottingham (Instagram: @cott_damn)

Ingredients

• .5 oz. Sorel
• 1.5 oz. Vida Mezcal
• .5 oz. Lime
• 1.5 oz. Pink Grapefruit
• .5 oz. Peppercorn Syrup
• 1 dash Bitterman’s Hellfire Bitters

Preparation

1. Fill a shaker with ice.
2. Add the mezcal, Sorel, lime, pink grapefruit, and peppercorn syrup to the shaker.
3. Shake vigorously for 30 seconds.
4. Strain the cocktail into a rocks glass filled with ice.
5. Add the dash of Bitterman’s hellfire bitters.
6. Garnish with an orange peel.

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Gin, Liqueur

Steel Hibiscus

by Herbsaint in New Orleans

Ingredients

• .75 oz. Sorel
• 1 oz. Ransom Old Tom Gin
• .75 oz. Lime Juice
• .5 oz. Passion Fruit Syrup

Preparation

1. Shake, strain, serve.
2. Garnish with a lime twist.

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The post 3 Mother’s Day Cocktails from Sorel appeared first on Chilled Magazine.

Source: Mixology News

Escape the hustle and bustle of Manhattan and ascend to Upstairs at The Kimberly, a rooftop bar and lounge offering breathtaking views of the iconic Chrysler Building.

Whether you’re seeking a sophisticated spot for happy hour with colleagues or an elegant venue for a private event, Upstairs at The Kimberly promises an unforgettable experience.

The fully retractable glass rooftop ensures year-round comfort, seamlessly blending indoor and outdoor spaces. For more intimate gatherings, the lounge offers a chic setting with state-of-the-art audiovisual amenities and expansive windows showcasing Northern and Eastern vistas. Upstairs at The Kimberly features resident DJs spinning Wednesday through Saturday nights.

Handcrafted Cocktails and a Curated Wine List

Enjoy a signature cocktail like The Watson, featuring The Botanist Gin, muddled cucumber, white cranberry, and lime. For adventurous palates, the Corazon Ahumado offers a smoky blend of Del Maguey Vida Mezcal Silver, fresh peppers, cucumber, jalapeno, lime, agave, and pineapple. Those seeking lighter libations will appreciate the Garden Margarita or an expertly chosen glass from the extensive wine list.

Culinary Offerings from Executive Chef Cristian Flores

Executive Chef Cristian Flores presents a diverse menu of small plates and enticing brunch options. His culinary expertise blends Modern American, French, and global influences for a unique dining experience.

Start your evening with sharable appetizers like a Charcuterie Board, Guacamole and Chips, or Crispy Calamari. Lighter fare includes refreshing salads like the Watermelon Salad or Quinoa Cranberry Salad. Brunch highlights range from Huevos Rancheros and Avocado Toast to classic sweets like Blueberry Pancakes and Buttermilk Waffles.

Elevate your next outing with breathtaking views, vibrant cocktails, and delicious fare – discover the allure of Upstairs at The Kimberly.

The post Upstairs at The Kimberly Serving Up Stunning Views appeared first on Chilled Magazine.

Source: Mixology News

With 15 years of industry experience, Gabriella Borg Costanzi’s journey started with a serving job at 15. At 19, she moved to London and subsequently became a General Manager at 22.

From diverse new openings to in-house offerings, her stint with a large company was invaluable. After discovering a passion for wine in a small plate, Spanish & Italian-inspired restaurant, Gabriella briefly explored consulting and ventures outside the industry before returning to join the opening team at Flor, the second restaurant of the Lyle’s team. Moving onto Assistant General Manager at Lyle’s, she pursued a WSET diploma and reshaped the Wine program.

Amidst the challenges of starting at Lyle’s in 2020, during the pandemic, Gabriella emphasized the industry’s need for sustainability, especially focusing on mental and physical well-being. Her commitment deepened through engagement with Kelly’s Cause. A surprising job offer prompted her move to DC, where she assumed the role of GM and Wine Director at the two-Michelin-starred Pineapple & Pearls, followed by a move a year later to the Wythe.

Gabriella started at Le Crocodile in April 2023. Located in Williamsburg’s Wythe Hotel, Le Crocodile is an all-day neighborhood brasserie from Chef Partners Jake Leiber and Aidan O’Neal (of beloved Greenpoint restaurant Chez Ma Tante), serving earnest French fare in a setting inspired by their Parisian and New York favorites. As Service & Wine Director, Gabriella explains that the focus is on generosity with their time, patience, and knowledge.

“With regard to wine, it’s the same: winemakers we want to showcase and wines we’re proud to pour without any inaccessible wall between the person serving the wine and the person drinking it.”

The inspiration for the beverage program at Le Crocodile is simple; very little added, very little taken away. Le Crocodile offers food and wine pairings through private dining and their Club du Vin dinners. For Gabriella, it’s all about the feeling she gets about the food and wine. “How concentrated is the flavor of the food? How concentrated is the wine? How ripe, plush, dense, lean does this feel? Does the intensity of the food match the intensity of the wine? What is the feeling you have when you’re eating and drinking it? What is the dream wine for this dish?”

Guests can expect generosity, fun, warmth, and the freedom to indulge when visiting. Le Crocodile strives for tight standards so that their personalities can shine through. Gabriella knows that many people find wine intimidating. “Wine can be expensive, especially if it’s not somewhere you usually put your money, so, the sommelier should really be finding out what it is you like to drink, what experience you want and what would make dinner special. And often, that isn’t the case.

The feedback that so many guests feel uncomfortable in restaurants where wine plays a big role, that they end up just saying ‘yes’ to something because they feel awkward trying to talk more when they don’t have the lingo, or they say ‘no’ to all natural/organic/biodegradable wine because that one bottle they had was faulty and someone told them that was ‘terroir,’ I mean what, an inhospitable experience that is.” Their servers and sommeliers are proud of what they are serving and want people to enjoy themselves. “We’re not trying to reinvent the wheel – we’re a brasserie and whatever we do we want to do it well, and consistently.”

The post We Ask Gabriella Borg Costanzi About Her Wine Program at Le Crocodile appeared first on Chilled Magazine.

Source: Mixology News

Pronghorn, a company aiming to diversify industries for underrepresented groups, has partnered with Women of the Vine & Spirits (WOTVS) and Diverse Powered Brands (DPB) to promote a more diverse, equitable and inclusive era.

The strategic collaboration between the three companies merges each company’s unique business approaches to equity, opportunity and accessibility to create new, innovative ways to affect change in the industry. The combined B2B resources from WOTVS and DPB with Pronghorn’s B2C capabilities forges a unique 360 approach that more holistically tackles diversity in the spirits category.

Pronghorn and WOTVS are collaborating, with Pronghorn providing annual memberships to nine women-led spirits brands and sponsoring subscriptions for its 23 brands in the Diverse Powered Brands B2B platform. Additionally, Pronghorn is launching a WOTVS Live Chat series featuring Black women owners and leaders from its portfolio of spirits brands, starting in May and continuing throughout the year. Notable speakers include Abisola Abidemi of Abisola Whiskey, TK Burtin of Red Hazel Whiskey, Nayana Ferguson of Anteel Tequila, and Rikki Kelly of Ego Tequila. Pronghorn emphasizes their commitment to maintaining a balance of women leaders within its portfolio.

Deborah Brenner, Founder & CEO of WOTVS and DPB (left), and Erin J. Hall, Co-Founder of Pronghorn (right).

“We couldn’t be more proud to partner with Women of the Vine & Spirits and Diverse Powered Brands during such a monumental time of amplifying the voices of our Black and Women founded and led brands,” says Erin J. Hall, Co-Founder of Pronghorn.

“Combining forces with those who are inspired to create change in the spirits industry will garner an even stronger support system for those who have already faced systemic inequities.”

“We continue to be inspired by the achievements and impact that Pronghorn has had on the industry,” says Deborah Brenner, Founder & CEO of Women of the Vine & Spirits and Diverse Powered Brands.

“Pronghorn’s commitment to cultivating the next generation of Black entrepreneurs, leaders and founders in the spirits industry is so aligned with the Women of the Vine & Spirits and Diverse Powered Brands shared mission of equity and inclusion. We are thrilled to collaborate with Pronghorn and to work more closely with their portfolio brands.”

Pronghorn’s executives and brand founders will share their expert advice on how industry leaders can tackle some of the most pressing issues in addressing systemic inequities. The discussion will address pillars of WOTVS, DE&I and include Pronghorn’s revolutionary approach to effectively diversify any industry for any underrepresented group, starting with the Black community.

This announcement propels forward Pronghorn’s goal of generating $2.4 billion in economic value for the Black community through 57 investments in Black-owned spirits brands, and the placement of 1,800 Black employees in the industry by 2032.

The post Pronghorn Unveils Partnership with Women of the Vine & Spirits and Diverse Powered Brands with New Black Women Founders Series appeared first on Chilled Magazine.

Source: Mixology News

Our annual content series, Whiskey Around the World, is a celebration of everyone’s favorite spirit—whiskey!

Considered one of the finest whiskies available, Japanese whisky has been around since the late 1800s. The world-class beverage started being commercially produced around 1924, and its market size is now expected to reach $9.32 billion by 2032.

As part of our Whisky Around the World annual content series, we bring you four examples of this unique, world-class spirit.

Hibiki Japanese Harmony Anniversary Edition

Inspired by the brand’s relentless pursuit of quality, ingenuity and expressiveness, the bottle features a limited edition design, while the whisky itself boasts a honey-like sweetness with hints of candied orange peel and white chocolate.

Nikka Coffey Grain

Predominantly made from corn, this signature-grain whisky was released in 2012. It is distilled in a Coffey still, then matured in old casks such as refilled, remade and re-charred casks originally made from American oak.

Yamazaki 25 Years Old

Suntory’s flagship single-malt whisky, Yamazaki Whisky comes from Japan’s first and oldest malt distillery. The range of Yamazaki Distiller’s Reserve — 12, 18 and 25 years old — each feature carefully blended components aged in American, Spanish, and Japanese Mizunara oak.

Yoichi Single Malt

Released in 2016, this no-age-statement expression is a permanent product that captures the authentic style of Yoichi malts. Its bottling process vats various malt whiskies together, creating a delicate balance between peaty, smokey, and fruity aromas.

The post Whiskey Around the World: Japanese Whisky appeared first on Chilled Magazine.

Source: Mixology News

When you think of the perfect weekend after a long work week, do you picture getting together with your friends, eating great food, and enjoying a cocktail (or two)? So do we!

Below are 5 fabulous large-format cocktails and their recipes that are served at some of New York City’s most popular off-the-clock hangout spots!

For Brunch: Aperol Spritz and Mimosa pitchers are always served bubbly and bright at Virginia’s, known for its classic American fare & knockout burger.

Liqueur, Vermouth

Virginia’s Peach Spritz

by Virginia’s

Ingredients

• 1.5 oz. Aperol
• .5 oz. Giffard Peach Liqueur
• Prosecco, to top
• 1 oz. Fever Tree Grapefruit Soda

Preparation

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Vermouth

Virginia’s Mimosa

by Virginia’s

Ingredients

• 2 oz. Orange Juice
• Prosecco, to top

Preparation

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For The Pre-Game: The perfect sneaky drink to jumpstart a long night is Foxtail’s Dapper Fox. Served in a punch bowl with individual teacups, the whole group can enjoy a sip that hits every mark of bubbly, fruity, and just a little nutty!

Liqueur, Sparkling Wine, Whiskey

Dapper Fox

by Foxtail NYC

Ingredients

• 1 oz. Woodford Reserve Bourbon
• Champagne, to top
• .5 tsp Giffard Vanilla Liqueur
• 1 dash Walnut Bitters
• .5 oz. Lemon Juice
• 1 oz. Strawberry Syrup

Preparation

1. Add all ingredients to a small mixing tin sans sparkling.
2. Add ice and shake vigorously.
3. Double strain into small tin, and add sparkling.
4. Pour into coupe glass and garnish with a strawberry heart skewer.

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For The Best Night Out: Built by a couple of friends who wanted to hang out with a couple more friends, Ray’s Hometown Bar keeps the gang together with their cocktail pitchers. Fun fact: you can order almost any Ray’s-themed cocktails in a pitchers for a fun night!

Tequila

Margarita Pitcher

by Ray’s Hometown Bar

Ingredients

• 16 oz. Tequila
• 8 oz. Lime
• 4 oz. Agave
• 6 Lime Wheels

Preparation

1. In a 60 oz. pitcher, fill 3/4 of the way with ice.
2. Add all ingredients and give it a couple stirs.
3. Serve with glasses and a side of lime wedges.

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Vermouth

Aperol Spritz Pitcher

by Ray’s Hometown Bar

Ingredients

• 8 oz. Aperol
• 750 ml. Prosecco
• 5 dashes Orange Bitters
• 6 Orange Slices

Preparation

1. In a 60 oz. pitcher, fill 3/4 of the way with ice.
2. Add all ingredients and stir to combine.

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The post Celebrate The Weekend With These 5 Large-Format Cocktails! appeared first on Chilled Magazine.

Source: Mixology News

Once seen as exotic, now one of the most popular fruits in the world, mango is the perfect complement to the refreshing coconut base which has made Malibu Splash one of the most in demand ready-to-drink sparkling malt beverages in the U.S.

The new Malibu Splash Mango (ABV 5%) joins other popular flavors Strawberry and Pineapple in the shareable 24-oz sized can which was launched last summer.  In addition, hitting the shelves just in time for the start of summer, Malibu Splash will be releasing the “Sunshine Variety Pack” – a collection of eight, single-serve 12-oz cans of Splash favorites, Pineapple, Strawberry, Watermelon and the new Mango.

“Whether it’s a group of friends at the beach, or just relaxing in the sunshine, Malibu Splash is the ideal way to add a taste of summer to any occasion,” said Nicholas Scutari, Malibu Splash Brand Director, U.S. Beverage.

“As a category, Flavored Malt Beverages (FMBs) continue to grow because they combine two things that consumers demand – flavor and convenience. Few can deliver flavor like Malibu Splash and the new variety pack makes entertaining a breeze. Our sales network is excited to start selling.”

The unmatched combination of flavor and refreshment, which has made Malibu Splash so popular, comes from a fusion of a slightly sparkling and refreshing coconut base mixed with sun drenched fruit flavors.  Malibu Splash shareable 24 oz size cans and the Sunshine Variety Pack can be found in beer aisles at national, regional and local grocery stores and package stores beginning in mid-March for SRP $3.49/can and $17.99/8-can pack.

The post Malibu Splash Launches New Mango Flavor! appeared first on Chilled Magazine.

Source: Mixology News

Spice things up with the most awarded tequila Camarena Silver! Made with a Tajin rim, the “it” flavor for summer, this spicy, versatile, and refreshing ingredient gives this Margarita a kick.

Liqueur, Tequila

Spicy Tajin Margarita

Ingredients

• 2 oz. Camarena Silver
• 1/2 oz Triple Sec
• 3/4 oz Agave Nectar
• 3/4 oz Lime Juice
• Tajin rim
• Lime wheel (for garnish)

Preparation

1. Add ingredients into a shaker filled with ice and shake vigorously.
2. Strain into an ice-filled glass rimmed with Tajin, and garnish with a lime wheel.

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The post Spicy Tajin Margarita made with Camarena Silver Tequila appeared first on Chilled Magazine.

Source: Mixology News

Spice things up with the most awarded tequila Camarena Reposado! Made with a Tajin rim, the “it” flavor for summer, this spicy, versatile, and refreshing ingredient gives this Margarita a kick.

Liqueur, Tequila

Spicy Tajin Margarita

Ingredients

• 2 oz. Camarena Silver
• 1/2 oz Triple Sec
• 3/4 oz Agave Nectar
• 3/4 oz Lime Juice
• Tajin rim
• Lime wheel (for garnish)

Preparation

1. Add ingredients into a shaker filled with ice and shake vigorously.
2. Strain into an ice-filled glass rimmed with Tajin, and garnish with a lime wheel.

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The post Spicy Tajin Margarita made with Camarena Reposado Tequila appeared first on Chilled Magazine.

Source: Mixology News