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We go inside the mind of George F. Manska for an analytical look at how whiskey drinkers can be their own worst enemy.

Recently we’ve refocused on a broader profile of the spirits/whiskey taster/drinker. As a sensory research company since 2002, we have noticed that the public’s predilection for alcohol, particularly among neat, straight whiskey drinkers, inevitably results in a lack of recognition of the very spirits they claim as their “favorites.”

Tasting blind (no knowledge of brand) from tulip glasses, few can pick their favorite among three samples. Once ethanol hits the nose, the vast majority couldn’t care less about the sensory subtleties of the spirit. Over time, they become “label-buyer-status-seekers,” pleased and satisfied by the intake of highly concentrated, pungent, anesthetic, nose-numbing ethanol of the spirit, making choices by rarity, influencers, or memorable advertising. We love the stuff, but on the nose, it gets in the way of our personal choices.

We asked ChatGTP4.0 “Where can this obsession with ethanol lead in 3-5 years?” Granted, AI isn’t intelligent to the point where it can creatively invent or discover the unknown (yet), but AI is privy to literally hundreds of thousands of writings and published viewpoints on any subject and quickly assimilates and distills voluminous information. Here is the surprising response, and one can easily recognize that some points are already becoming fact.

ChatGPT (unedited): The current trend in spirits tasting emphasizes high ethanol content, often facilitated by tulip-shaped glasses that concentrate aromas, including ethanol. This preference can overshadow the appreciation of a spirit’s nuanced aromas and flavors, focusing on the intensity of alcohol over its complex character. Such practices can mislead consumers into equating the prominence of alcohol warmth with quality, potentially limiting their ability to discern and appreciate the intricacies of different spirits.

Consumer Attitudes and Behaviors: This focus on ethanol strength over aromatic complexity can lead to several attitudes among consumers:

Key Consumer Attitudes and Emerging Behaviors

• Intensity Over Complexity: A tendency to favor spirits with a stronger alcohol presence, potentially overlooking the intricate balance and depth of flavors.
• Quality Misconception: The assumption that a stronger alcohol sensation signifies higher quality, ignoring the multifaceted nature of what actually constitutes quality in spirits.
• Sensory Evaluation Challenges: The dominance of ethanol can impede the detection of delicate flavors and aromas, hindering a comprehensive sensory experience.
Future Directions: The emphasis on ethanol strength is likely to evolve over the next 3-5 years, influenced by several factors:
• Shifting Preferences: As consumers become more informed, a shift towards spirits that balance alcohol with flavor complexity is expected. This reflects a growing appreciation for craftsmanship over mere intensity.
• Innovation in Glassware: New designs in glassware may emerge, aimed at enhancing the sensory experience by mitigating ethanol’s overpowering effects while highlighting a spirit’s aromatic profile.
• Educational Efforts: Increased efforts to educate consumers on tasting and appreciating spirits are anticipated, focusing on the importance of a holistic approach to evaluating spirits beyond ethanol impact.
• Growth of Low-ABV Spirits: The market might witness a rise in lower-alcohol spirits that offer rich flavor profiles without the overpowering presence of ethanol, aligning with trends towards moderation and health consciousness.

In essence, the spirits industry and consumer preferences are on the cusp of significant change. The current focus on ethanol’s intensity is expected to give way to a deeper appreciation for the subtleties and craftsmanship in spirits production. Innovations in glassware, along with educational initiatives, are poised to guide consumers towards a more nuanced understanding and enjoyment of spirits. This evolution reflects a broader trend towards quality and sophistication in alcohol consumption, promising a future where balance, complexity, and craft take precedence over mere strength. (end of ChatGTP response).

Our Take: Here comes Arsilica, Inc., sensory research company since 2002, and inventor of the NEAT glass. Looks like we have been ahead of the curve all along and have a bright future. We are doing our part for the innovation and educational directions and have been doing so for well over two decades. However, in the end, success is predicated on the acceptance of the mission of true education by associations and brands, as well as the consumers’ inquisitive desire for deeper, truthful knowledge of spirits, and above all, a new, stronger reliance on one’s personal sensory to find those spirits which truly satisfy one’s tastes.

Do pungent ethanol aromas belong with the spirit for sensory diagnostics? Some say, “Sure, it’s part of the spirit.” We say NO, not if you want to smell anything else but ethanol. You can’t detect subtle aromas with a nose numbed by tulip-shaped ethanol nose-cannons. Once the spirit enters the oral cavity, you have the whole flavor enchilada; taste (5%), mouthfeel (5%), and retro-nasal olfactory (90%) through the pharyngeal opening in the back of the oral cavity. No need to blow out your nose ortho-nasally (first sniffs) and ruin the retro-nasal with overabundant ortho-nasal ethanol. Change glassware from a tulip concentrator to an ethanol dissipator.

Without industry associations such as ADI, ACSA, WSWA and huge brand collectives such as Constellation, Diageo, and ABInBev getting onboard the education train, change will take much longer. The wine and beer industries are taking note, but the spirits consumers who need it are lost in the ethanol fog of numbed senses, relying on others’ opinions, following the “gurus,” and above all mistakenly associating higher ethanol, higher price, and smaller production volume with quality. We can’t be taught if we refuse to learn and continue to let irrational assumptions guide purchasing decisions. We need to drink and know things.
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About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: Whiskey Drinkers Can Be Their Own Worst Enemy appeared first on Chilled Magazine.

Source: Mixology News

As warm Spring weather quickly approaches, we can’t think of a better way to celebrate than by taking a trip to the city that always blossoms with romance—Paris!

Can’t fit that into your schedule? Whipping up some French inspired Spring cocktails might be the next-best thing. We asked Christine Cooney, co-founder of Heavenly Spirits Imports about the topic of French inspired Spring cocktails and here is what she had to say.

Hi Christine, as the leading importer of Artisanal French spirits to the United States, we imagine you often hear about cocktails that Heavenly products have inspired. With that in mind, what elements would you say we should be looking for in a classic “Spring” cocktail?

While I am not a bartender, I think color should be a factor used to indicate Spring. Bright pinks, sunny orange, or tender greens come to mind. As far as taste, I’m thinking rhubarb, or bright fruit such as strawberries, or vegetal notes like fresh thyme twigs might be something to consider.

Is there any Springtime bouquet or aroma that you would recommend?

Of course, anything that hints of Springtime flower blooms such as acacia or violet, or new green growth like fennel, baby radishes, or pea shoots would be totally appropriate in my opinion.

What types of spirits do you think would be best to create the brightest and most refreshing springtime drinks?

That’s a good question. I would imagine you’d want to stay lighter in the ABV department, letting the fruit and flowers do the talking.  Perhaps basing a cocktail on a citrus-centric French gin, one of our blanche Armagnacs, or a light French whisky, complemented by one of our amazing fruit liqueurs like the pamplemousse, or one of our vermouths would get you where you want to be.

All those components sound delightful. Do you have your own favorite cocktail to enjoy on a sunny Spring day?

Yes, I do, my current favorite is called The Perfect Pear, but I have a few other cocktails to recommend for a Spring cocktail Fling as well. We recently collected these recipes from some of our favorite bartenders.

Cognac, Liqueur

The Perfect Pear

Ingredients

• 2 oz. Noces Royales Poire Williams & Cognac Liqueur
• ¾ oz. Lemon juice
• ½ oz. Orange juice
• ½ oz. Simple syrup

Preparation

1. Combine in a shaker with ice and shake until well chilled.
2. Dip chilled coupe glass rim in sugar.
3. Strain into sugar-rimmed chilled coupe glass.

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Cognac, Liqueur

Jaguar Shark

by Gina Richards, Select Oyster Bar, Boston

Ingredients

• 1 oz. Delord Armagnac XO
• 1 oz. Yuzu Curacao
• 3/4 oz. Lemon Juice
• 1 Bsp Rich Syrup
• 1 Amarona Cherry

Preparation

1. Add liquid ingredients and ice to a mixing tin and shake vigorously.
2. Strain into a chilled coupe glass.
3. Strain into a chilled coupe glass. Garnish with the Armarona cherry.

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Gin, Rosé Wine

La Boheme

by La Voile Restaurant, Boston

Ingredients

• 1 oz Yu Gin
• 1 oz cranberry juice
• 1 oz Lillet Rose
• Cranberry bitters

Preparation

1. Shake and strain into Martini glass.
2. Garnish with a strawberry.

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Cognac, Liqueur

B-Pink

Ingredients

• 1 ½oz. Dartigalongue Un-Oaked Blanche Armagnac
• 1 ½oz. Jules Theuriet Pamplemousse Liqueur
• Soda Water

Preparation

1. Pour Dartigalongue Un-Oaked Blanche Armagnac and Jules Theuriet Pamplemousse Liqueur into a highball glass over ice.
2. Top with Soda Water.
3. Garnish with grapefruit wheel.

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Whiskey

Jam Sour

Ingredients

• 2 oz.  French Whisky
• ¾ oz. lemon juice
• ¼ oz. simple syrup
• 2 tsp. Jam or marmalade
• Dash of orange bitters

Preparation

1. Add all ingredients into a shaker with ice.
2. Shake until well chilled and the jam/marmalade dissolves.
3. Double strain over ice into rocks glass.
4. Garnish with an orange twist.

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The post Christine Cooney of Heavenly Spirits Invites You on a Parisian Spring Cocktail Fling appeared first on Chilled Magazine.

Source: Mixology News

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

Source: Mixology News

Crafted using green chile vodka, beet shrub, ginger, and lime, this libation is a cool new twist on a classic using one of the winter’s most popular and colorful vegetables: beets!

“This drink came about to utilize a product I had sitting around since we stopped our brunch service: green chile vodka. It’s great in a bloody mary, and we had a few bottles still hanging around. After I tasted the beet shrub, it had this earthy quality to it that I felt would go really nicely with the vegetal notes in the green chile vodka. A mule is a familiar cocktail that allows guests to feel more at ease going outside their comfort zone since they already know the format and what it will, more or less, taste like,” says Partner and General Manager Nick Hassiotis.

Photo by Nick Hassiotis

Vodka

Nothing Beets A Mule

Ingredients

• 2 oz. St George Green Chile Vodka
• ½ oz. Beet Shrub*
• ½ oz. Lime Juice
• 3-6 oz. Ginger Beer, to fill

Preparation

1. Place vodka, shrub, and lime juice into a glass (copper mug if you want to be more traditional… but with the color being so pretty, we recommend a Collins glass!).
2. Add ice to fill.
3. Fill with ginger beer and stir to incorporate.
4. Garnish with metal pick with beet cubes and crystallized ginger.

*Beet Shrub Recipe

---

Ingredients

• 105g Diced Raw Beets
• 70g White Sugar
• 40g White Vinegar

Preparation

1. Place items into a mason jar.
2. Place the jar in a container with an immersion circulator.
3. Fill the container with enough water so that the waterline is above the ingredients inside the jar.
4. Sous vide at 150F for 2 hours.
5. Strain beets from shrub.
6. Bottle shrub.
7. Reserve beets for garnish.

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The post Nothing Beets A Mule appeared first on Chilled Magazine.

Source: Mixology News

Countdown to Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

“For the Powers Whiskey countdown to St Paddy’s project, I wanted to bring some Sonoran Desert flair to the warm cinnamon and honey that Powers whiskey provides. I combined one of my favorite Irish classics, the Irish coffee, with the spice and flavors of a traditional Mexican hot chocolate. The result is a comforting treat with a brightening zing of pasilla pepper spice in the finish! The name honors the St Patrick’s Battalion, a group of Irish American expats who fought for Mexico in the Mexican American war and are revered on St Patrick’s day in Mexico still today.”

Liqueur, Whiskey

Breakfast of Champions

by Ryne Hoffman @hoffryne

Ingredients

• 1 1/2 oz. Powers Irish Whiskey
• 1 coffee liqueur of choice
• 1/2 oz. Pasilla mixe chili liqueur (I used Amaltepec)
• 1/2 oz. vanilla honey
• Top with hot coffee

Preparation

1. Shaken with orange twist in shaker tin, strained into toddy glass top with coffee of choice.
2. Garnish with grated cinnamon.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Ryne Hoffman, Breakfast of Champions appeared first on Chilled Magazine.

Source: Mixology News

As the Bar and Restaurant Expo approaches, we recently caught up with David Kaplan, co-founder of Death & Co., along with various other remarkable establishments. Our conversation revolved around his upcoming involvement in the convention. We delved into his path to the hospitality sector, his triumphs in the ever-evolving food and beverage landscape, and his vision for the Bar and Restaurant Expo seminars he is involved in. Here are the highlights of our discussion:

CHILLED: Tell us a bit about your 20-year background in the industry. How did you get started and what led to the establishment of Death and Co and your other notable ventures? 

DK: There’s so much to cover in that story. Let’s see, how did it all begin? I started by pursuing fine art in college. Hospitality has been my primary focus since I was young, influenced by my dad’s belief in its character-building nature. My dad, a food enthusiast, instilled in me a love for culinary arts. Meanwhile, my mom, a pharmacist, harbored artistic aspirations. Unknowingly, I merged their dreams by studying fine art and immersing myself in the hospitality realm. After college, craving a more defined path to success compared to the uncertainties of an artist’s career, I ventured to Las Vegas to work at the NINE Group and Rain Nightclub. This experience served as my personal journey of self-discovery, akin to a college graduate’s European exploration. Despite the lack of a clear role at NINE Group initially, my dedication and curiosity led me to absorb as much as I could about hospitality. During downtime, I devoured business, bar, and cocktail literature, jotting down insights on customer preferences and operational efficiencies. While Vegas and nightclubs weren’t my long-term fit, the exposure taught me about my true passions. Eventually, I made the bold decision to move to New York, driven by my profound love for the cocktail culture. Growing up with a fascination for spirits and cocktails, I found them to encapsulate history, culture, and human stories. Arriving in New York, I was determined to launch my own establishment. With a modest inheritance from my late grandmother, I partnered with Ravi Derossi to establish Death and Co. At 24, we embarked on this venture with no prior experience, learning and evolving nightly alongside our team. The clarity gained from my Vegas escapade and life experiences empowered me to create a place that resonated with my vision – Death & Co. 

CHILLED: Death & Co. has been operating for 18 years. What significant changes have you noticed in the hospitality industry from when you started to the current industry landscape? 

DK: One of the most noticeable differences in the cocktail scene is the need for diversification. 

Initially, our focus was solely on excelling in one aspect, which sufficed back then. However, this approach is no longer adequate. Unlike before, now you must be adept at marketing. Initially, we didn’t prioritize marketing, PR, or social media as they weren’t as prevalent. We were obsessively dedicated to perfecting our craft and presentation. Yet, this is insufficient nowadays. You must have a well-rounded strategy. You need to define your brand identity precisely and integrate it consistently. The core remains the same, but now, success demands a sharp focus on marketing, branding, social media, and maintaining a strong business ethos. Leadership, entrepreneurship, and operations must align seamlessly to excel. This level of cohesion was not as critical in the past. The cocktail industry has evolved into a more global phenomenon, requiring extensive marketing efforts to be noticed and remain relevant. Bars now engage in tours, host pop-up events, and strategically promote themselves through various channels, including books. For example, establishments like Double Chicken Please in New York employ innovative culinary techniques and prioritize team-building by organizing retreats. This corporate approach to staff management is becoming more common. Operators and business owners face heightened expectations today, particularly in meeting staff demands for engagement, recognition, career growth, and benefits. This accountability drives us to create better businesses, which in turn benefits customers through enhanced experiences and service quality. The dedication and engagement of a happy team translate into exceptional service and products for guests. 

CHILLED: This leads me to my next question, regarding your seminar “Feast to Flourish: Navigating Food and Beverage Partnerships for Business Growth,” set to be presented at the Bar and Restaurant Expo. Could you share with us what attendees can anticipate from this panel discussion? 

DK: Absolutely. This panel is quite thrilling. It primarily revolves around management deals, exploring their nature, benefits, and distinctions from traditional partnerships. Although we commonly refer to them as “Partnerships” in public, they offer various advantages beyond standard partnerships. They require no upfront capital and offer significant rewards in terms of brand growth and capital. We will delve into a range of deal types, from full stake ownership where 100% of the capital is provided by you, to more progressive arrangements where the developer contributes a portion of the capital, and you invest a smaller amount or none at all. The discussion will also touch upon consulting, licensing, and management deals. However, our main focus will be on management deals, as we view them as versatile avenues for growth. One of the key attractions of management deals is that they do not necessitate an initial capital investment. In fact, you receive compensation for their development without assuming the liabilities or operational costs directly. For instance, if there are accidents or injuries, the responsibility does not fall on you or your insurance. The staff is not technically your employees, yet the brand is typically yours. While there are downsides to consider, we will navigate through the full spectrum, providing real-world examples and detailing the pros and cons of each type of deal. We will also discuss how these deals manifest, primarily within hotels, but also explore opportunities beyond the hotel sector. I am co-hosting this seminar with a close friend named Kong, who has a background in PR and strategic partnerships at ACE Hotels. ACE Hotels boasts an impressive track record of unique partnerships, collaborations, and management deals with a diverse range of F&B professionals. Our aim is to deliver a practical and informative session, offering clear insights and actionable strategies. 

CHILLED: What are you most looking forward to at the Bar and Restaurant Expo? Will you be participating in multiple seminars or talks? 

DK: Following the panel presentation, I will be hosting another talk just 15 minutes later! It’s a 2-hour workshop, which sounds quite intense. I am the final speaker of the day in the Startup Essentials Bar and Restaurant Boot Camp, a full-day event scheduled for Monday from 9 am to 5:30 pm. My session focuses on “Creating the Guiding Principles for you and your Business.” I have carefully thought about this workshop and aim to deliver maximum value rather than merely filling the time slot. The workshop primarily revolves around defining your purpose and core values, starting with you as an individual, not your business. It delves into how this process shapes your business’s purpose and core values. From there, we move on to drafting your entire Entrepreneurial Operating System (EOS) and Vision Traction Organizer (VTO), which serve as the foundation for setting your 3-year, 5-year, and quarterly goals. Understanding and identifying your purpose and core values form the cornerstone of any entrepreneurial journey. This foundational step can be transformative and is crucial for any business, especially in the hospitality industry, to resonate and succeed authentically. The most successful businesses are authentic reflections of their entrepreneurs. Knowing your core values is essential, as it influences building an effective marketing plan, attracting exceptional staff, and creating engaging programs. By aligning these elements with your true self, your business can thrive. I am genuinely enthusiastic about this workshop as it aligns with a topic I am passionate about. While I cannot guarantee the entire 2-hour duration will be filled, I promise it will be interactive, engaging, and enjoyable. We will provide paper and pencils for hands-on activities during the session. My goal is for everyone to leave with a solid start on this important work and the realization that making this a habit can propel them far ahead in their competitive field. 

CHILLED: This brings me to another question– what are some key tips for successfully managing a beverage program? I believe you touched on that in the previous question. 

DK: Absolutely, there are numerous specific tips for running a successful beverage program, but I believe the most crucial aspect is understanding your identity and putting in the effort. Once you have a clear view of who you are, the next step is understanding the identity of your business. From there, the beverage program should naturally fall into place. For instance, if the vibe is light-hearted and playful, you may incorporate fun shots, creative sidecar options, or other celebratory elements. The structure, tone, and scope of the beverage program should reflect the essence of the business and your own identity. This approach can make the process more enjoyable and streamlined. Nickel City serves as a prime example of this philosophy. Travis Tober knows who the fuck he is and his strong self-awareness influences every aspect – from his team and hiring practices to the overall atmosphere of the bar. People are drawn to the establishment because of the fun and vibrant energy exuded by him and his team, making the entire experience enjoyable and engaging. 

CHILLED: Discuss with us about launching a bar or restaurant today and what’s essential to understand. 

DK: My top advice is to truly understand yourself, a point I’ve emphasized and will delve into at the Bar and Restaurant Expo. Without self-awareness, all efforts and plans are futile. It all remains theoretical and hypothetical. Without self-awareness, no practical progress can surpass that lack of knowledge. So, I believe this is crucial. Another significant piece of advice, besides starting with yourself and understanding your purpose, is recognizing when you face a “who” challenge, not a “how” challenge. You don’t have to be the solution to every problem. It’s important to acknowledge your strengths and weaknesses. For instance, I know I’m not equipped to be a bartender, so I hire someone with that expertise. Recognizing your limitations and hiring the right individuals to address your weaknesses is crucial. Trying to master everything will only slow you down. If you have a brilliant concept but lack a certain skill set, partner with someone who has it or hire a professional. As founders and entrepreneurs, we often feel the need to be proficient in every aspect, but this approach can lead to failure. By being passionate, confident, and clear about your vision, you can attract others to join you. Passion and confidence stem from understanding your core values, purpose, and goals. This formula, although seemingly straightforward, requires dedication and hard work to execute but can lead to purposeful and linear progress.

The post Interview with David Kaplan from Death & Co. appeared first on Chilled Magazine.

Source: Mixology News

Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

Whiskey

Gaelic Gold

by Julia Melucci @jgoolia1 

Ingredients

• 2 oz Powers Irish Whiskey
• 1 Egg White
• 1 oz. Lime Juice
• 3/4 oz. Organic Agave Syrup

Preparation

1. Put all ingredients into shaker tin, dry shake, then add ice and shake until chilled.
2. Strain over fresh ice into bucket glass and enjoy.
3. Garnish with gold candy coin.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Julia Melucci, Gaelic Gold appeared first on Chilled Magazine.

Source: Mixology News

Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

Whiskey

Golden Vale

by Jess Gutierrez-Switaj @the.sauceress 

Ingredients

• 2 oz Powers Irish Whiskey
• 3/4 oz Ginger Liqueur
• 1/2 oz Lemon juice
• 1/2 oz Honey syrup
• 2 dashes aromatic bitters
• Several sprigs of basil leaves

Preparation

1. Add lemon juice and basil leaves to a cocktail shaker.
2. Muddle into a pulp.
3. Add all additional ingredients.
4. Shake with ice.
5. Fine strain into a rocks glass over several large pieces of cracked clear ice.
6. Garnish with a dried lemon wheel and a sprig of basil.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Jess Gutierrez-Switaj, Golden Vale appeared first on Chilled Magazine.

Source: Mixology News

The Evolution of the Espresso Martini with El Cristiano Tequila

In Celebration of the special holiday, please see the El Cristiano XR Espresso Martini featured – “the world’s most delicious tequila” in what can often be called “the world’s most delicious martini.” While espresso martinis became popular with vodka, the shift to tequila in the last two years has been ever present. El Cristiano, proud to call themselves the world’s most delicious tequila, is additive-free, sustainable and therefore without hangover,  was one of the first brands to promote their varieties with espresso martini, featuring recipes with both their Extra Reposado (XR) and their Extra Anejo (Black Label). In just under two years since launch, they have also already won over 32 awards and accolades, including the Pro%f 2023 Century Award and Chilled 100 Bartender Choice Gold Award.

Served at hospitality favorites such as Wynn Hotels, Soho House, Waldorf Astoria, Margot, Juliet, Wally’s, Javier’s, Rasputine, The Godfrey Hollywood, The Little Nell Aspen, Gomez Mammoth, The Hideaway Beverly Hills, Gracias Madre, and Cold Shoulder Speakeasy, their Espresso Martini XR has been a featured drink at both Ambra in NYC, and Nobu Malibu, to much demand. El Cristiano can be picked up at Total Wines & More nationwide as well as liquor and convenience stores across California, Colorado, Nevada, Florida, Georgia, and New York, plus many more states – continuously added monthly. They are available via online liquor delivery apps in almost every state as well. The XR bottle retails for $110 to note, and their classic reposado at $65, silver at $45 and Extra Anejo for $135.

Tequila

Espresso Martini XR

Ingredients

• 2 oz. El Cristiano XR Extra Reposado
• 1 oz. Espresso (freshly brewed from espresso machine or cold brew concentrate)
• ½ oz. Simple Syrup
• ½ oz. Coffee Liqueur (Kahlua)

Preparation

1. Shake vigorously with ice
2. Serve in a Borough Martini Glass
3. Garnish with a coffee bean

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Pictured is XR Extra Reposado El Cristiano and the Espresso Martini XR featuring El Cristiano XR at Nobu Malibu.

The post Holiday Highlight: National Espresso Martini Day! appeared first on Chilled Magazine.

Source: Mixology News

Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders.

Power’s Irish Whiskey has teamed up with the Chilled 100 bartenders in our cocktail countdown to St. Patrick’s Day! Celebrate with us by mixing original cocktails created by our talented bartenders using Power’s Irish Whiskey.

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today.

Inspiration: This cocktail is a chance to both celebrate for St. Patrick’s Day as well as know you’re having something that is healthy with your spirits. An Irish twist on a traditional whiskey sour that includes beautiful and tasty greens to make you feel as if you have been transported to the Emerald Isle. The syrup is made from the part of the pineapple we usually throw away, so it is doubly “green”!

This can easily be prepared in advance and simply shaken or poured over ice to serve- the ultimate in simplicity for your holiday entertainment.

Also, there is no wrong answer for the garnish! Pictured with a fragrant basil leaf, but feel free to go crazy with Irish flags, gummy shamrocks, or even images of St. Patrick himself! Enjoy!

Whiskey

Emerald Green Powers 

by Carol Donovan @intoxicating_Fun

Ingredients

• 2 oz Powers Irish Rye Whiskey
• 3/4 oz Fresh Lemon juice
• 1 oz Pineapple-basil syrup*
• Fresh sprig Basil

Preparation

1. Shake all ingredients with ice and double strain into chilled cocktail glass.
2. Garnish with a basil leaf. 

*Pineapple-Basil Syrup

---

Ingredients

• 1 cup granulated sugar
• 1 1/2 oz cup water
• Skins of one fresh pineapple
• 12-15 large basil leaves
• 3 leaves of fresh spinach

Preparation

1. Cook sugar, water, and pineapple skins until it begins to boil.
2. Reduce heat and add the basil leaves.
3. Simmer for about 10 minutes, stirring occasionally.
4. Remove from heat and add the spinach leaves (these are for a more vibrant color).
5. Allow it to sit until cool.
6. Strain out solids and store refrigerated for up to 7 days.

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The post Countdown to St. Patrick’s Day with Power’s Irish Whiskey and the Chilled 100 Bartenders: Carol Donovan, Emerald Green Powers appeared first on Chilled Magazine.

Source: Mixology News