Tag

Bar Consultant Archives - Page 77 of 408 - Side Bar

High Rise Seltzers: They’re In the Limelight For A Reason

By | Mixology News

Crafted in the Southeast with real fruit, organic cane sugar and infused with full-spectrum hemp, High Rise is one of the most versatile canned beverages on the market right now.

The hemp-derived cannabis infused into these seltzers is a non-alcoholic alternative and may help enhance pleasure and motivation, regulate sleep, and reduce inflammation. High Rise boasts a full line of seltzers with flavors like mango, blueberry, and lime. We got a chance to talk with the team behind High Rise, and even got three fun recipes! Check it out below.

What was the inspiration behind creating your products?

Matt and Libiss Skinner are the visionary owners of High Rise Beverage Company. The Skinners discovered the benefits of CBD years ago as a way to combat Libiss’ uncontrolled ulcerative colitis and for the first time in her life, she was living without any pain or discomfort. Matt Skinner knew then that he wanted to bring his and Libiss’ passion for quality CBD products to the community but in a way founded on education rather than fast sales. This led Skinner to start his first venture in the space, Charleston Hemp Collective – offering an expansive product line with everything from gummies to tinctures. Seeing the success of Charleston Hemp Collective, Skinner also identified a gap in the market where the beverage industry was concerned, and thus, High Rise was born.

What are the benefits of D9 THC and CBD?

When it comes to CBD and D9, there are many health and wellness benefits such as enhancing pleasure and motivation, regulating sleep, and reducing inflammation. However, the bigger benefit the High Rise team has seen is how alcoholic alternatives like CBD and D9 have helped create a more inclusive environment where individuals feel supported in their choices, fostering a sense of belonging and camaraderie among residents of diverse backgrounds and lifestyles.

Who should try these seltzers?

Everybody! High Rise seltzers are a great non-alcoholic alternative but go far beyond behind the bar. High Rise is also a great way to unwind after a long day or replenish after a workout! Enjoy it straight from the can or mixed into your favorite mocktail recipe for all the buzz minus the hangover.

Any new products in the works you can tell us about?

High Rise Beverage is extremely excited to announce the launch of its THC-free seltzer line — projected to drop at the end of this month (March 2024). High Rise Blackout Edition is THC-free – containing natural adaptogens as key ingredients to promote the calming or lifting effects High Rise fans know and love. A portion of the proceeds from High Rise Blackout Edition will go directly to supporting cannabis education and contributing to positive changes in hemp laws.

Photo by Jonathan Boncek

Aligned

by High Rise Beverage Company

Ingredients

  • 1.5 oz. Beet/Maple Syrup*
  • 1 oz. Lemon Juice
  • 4 droppers 5-spice N/A Bitters (we use @bablouieco bitters)
  • Blueberry D9 High Rise Seltzer

Preparation

  1. Add beet/maple syrup, lemon, and bitters to a shaker.
  2. Fine strain into a Collins glass.
  3. Add ice and top with Blueberry seltzer.
  4. Garnish with a sage leaf.

*Beet/Maple Syrup


Ingredients

  • 2 Roasted Beets
  • 1/2 cup Maple Syrup
  • 1 cup Water

Preparation

  1. Add 2 roasted beets cut into cubes and 1/2 cup of maple syrup to a medium-sized pan with 1 cup of water and bring to a boil.
  2. Add 2 roasted beets cut into cubes and 1/2 cup of maple syrup to a medium-sized pan with 1 cup of water and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes.
  3. Muddle beets until incorporated then fine strain into an airtight container.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Aligned”,”description”:”A delicious cocktail recipe for Aligned”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/High-Rise-Aligned-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”High Rise Beverage Company”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5 oz. Beet/Maple Syrup*”,”1 oz. Lemon Juice”,”4 droppers 5-spice N/A Bitters (we use @bablouieco bitters)”,”Blueberry D9 High Rise Seltzer”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add beet/maple syrup, lemon, and bitters to a shaker.”},{“@type”:”HowToStep”,”text”:”Fine strain into a Collins glass.”},{“@type”:”HowToStep”,”text”:”Add ice and top with Blueberry seltzer.”},{“@type”:”HowToStep”,”text”:”Garnish with a sage leaf.”}],”recipeCategory”:”Cocktail”}

Photo by Jonathan Boncek

Blood Orange Spritz

by High Rise Beverage Company

Ingredients

  • 1 oz. Fresh Squeezed Blood Orange Juice
  • 1 oz. Fresh Squeezed Lemon Juice
  • .5 oz. Turmeric Ginger Simple Syrup*
  • Blood Orange High Rise Seltzer, to top

Preparation

  1. Add blood orange juice, turmeric ginger syrup, and lemon juice to a shaker and shake until incorporated.
  2. Pour into a glass of your choice.
  3. Add ice.
  4. Top with a Blood Orange D9 seltzer and stir.
  5. Garnish with blood orange wheel.

*Turmeric Ginger Simple Syrup


Ingredients

  • 1/2 cup Sugar
  • 1 cup Water
  • Chopped Ginger Root (1-2 inches)
  • Chopped Turmeric Root (1-2inches)

Preparation

  1. Add ingredients to a medium-sized saucepan over medium heat and bring to a boil, stirring occasionally.
  2. Once the sugar has dissolved reduce heat to low and simmer for 10 minutes.
  3. Remove from heat.
  4. Let cool completely and strain into an airtight container.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Blood Orange Spritz”,”description”:”A delicious cocktail recipe for Blood Orange Spritz”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/High-Rise-Blood-Orange-Spritz-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”High Rise Beverage Company”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Fresh Squeezed Blood Orange Juice”,”1 oz. Fresh Squeezed Lemon Juice”,”.5 oz. Turmeric Ginger Simple Syrup*”,”Blood Orange High Rise Seltzer, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add blood orange juice, turmeric ginger syrup, and lemon juice to a shaker and shake until incorporated.”},{“@type”:”HowToStep”,”text”:”Pour into a glass of your choice.”},{“@type”:”HowToStep”,”text”:”Add ice.”},{“@type”:”HowToStep”,”text”:”Top with a Blood Orange D9 seltzer and stir.”},{“@type”:”HowToStep”,”text”:”Garnish with blood orange wheel.”}],”recipeCategory”:”Cocktail”}

Photo by Jonathan Boncek

Paloma

by High Rise Beverage Company

Ingredients

  • 1 oz. Fresh Grapefruit Juice
  • 1 oz. Fresh Lime Juice
  • .5 oz. Agave
  • High Rise Grapefruit Seltzer (CBD or Delta-9), to top

Preparation

  1. Start by adding salt to the rim of your glass for that perfect first sip.
  2. In a shaker, combine grapefruit juice, lime juice, and agave with ice. Shake for 10-15 seconds.
  3. Strain the mixture into your glass.
  4. Top it off with your favorite High Rise Grapefruit seltzer (CBD or D9).
  5. Add ice.
  6. Garnish with a grapefruit slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Paloma”,”description”:”A delicious cocktail recipe for Paloma”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/NAPaloma-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”High Rise Beverage Company”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Fresh Grapefruit Juice”,”1 oz. Fresh Lime Juice”,”.5 oz. Agave”,”High Rise Grapefruit Seltzer (CBD or Delta-9), to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Start by adding salt to the rim of your glass for that perfect first sip.”},{“@type”:”HowToStep”,”text”:”In a shaker, combine grapefruit juice, lime juice, and agave with ice. Shake for 10-15 seconds.”},{“@type”:”HowToStep”,”text”:”Strain the mixture into your glass.”},{“@type”:”HowToStep”,”text”:”Top it off with your favorite High Rise Grapefruit seltzer (CBD or D9).”},{“@type”:”HowToStep”,”text”:”Add ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a grapefruit slice.”}],”recipeCategory”:”Cocktail”}

The post High Rise Seltzers: They’re In the Limelight For A Reason appeared first on Chilled Magazine.

Source: Mixology News

Women of the Vine & Spirits launches 86 Harassment, an Industry-wide Initiative to Address Sexual Harassment in Hospitality

By | Mixology News

Women of the Vine & Spirits (WOTVS), the only global membership organization dedicated to empowering and advancing women across every industry sector and all three-tiers in the beverage alcohol industry, has announced 86 Harassment (www.86harassment.com), a groundbreaking industry-wide initiative addressing sexual harassment and gender-based violence within the beverage alcohol and hospitality industries.

In development since 2020, 86 Harassment has corporate catalyst funding from Women of the Vine & Spirits and Pernod Ricard North America (www.pernod-ricard-usa.com), was announced at the WOTVS Global CONNECT! Conference hosted in collaboration with the DISCUS Conference, in San Diego.

Today, the industry-wide initiative is additionally funded and proudly supported by Industry Association Partners the Distilled Spirits Council of the United States (www.distilledspirits.org) and Wine & Spirits Wholesalers of America (www.wswa.org) and Corporate Sponsors Pernod Ricard North America (www.pernod-ricard-usa.com) and Republic National Distributing Company (www.rndc-usa.com).

“This first-of-its-kind coordinated effort with Industry Association Partners and Corporate Sponsors stems from our belief that every individual deserves a safe and respectful workplace free of sexual harassment,” said Deborah Brenner, Founder & CEO, Women of the Vine & Spirits and Diverse Powered Brands.

“Thanks to Pernod Ricard North America, the corporate catalyst sponsor, 86 Harassment serves as an industry-wide resource to help guide companies and employees on the path to prevention.”

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

86 Harassment is the first industry-wide initiative specifically designed for the beverage alcohol and hospitality industries to co-create an action plan aimed at reducing incidents of harassment and violence. We aim to create a model that can be duplicated by other industries worldwide emphasizing a collective commitment to fostering safer environments for employees and customers alike.

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

Statistics show that harassment is very prevalent in the beverage, alcohol and hospitality industries, with higher incidents of workplace harassment compared to other industries; according to Restaurant Opportunities Center United, 9 in 10 women in hospitality have been sexually harassed on the job, compared to 3 in 10 in the general workforce.

Beyond the moral imperative, 86 Harassment recognizes the critical business imperatives associated with combating workplace harassment. Research underscores the detrimental impact of harassment on employee satisfaction, productivity, hiring, retention rates, and company reputation, highlighting the urgent need for industry-wide action.

General session segment announcing 86 Harassment at the WOTVS Global CONNECT! And DISCUS Annual Conference in San Diego.

“As a leading voice in the beverage alcohol industry, we recognize the importance of addressing sexual harassment and gender-based violence,” said Kayla Campbell, Vice President, Total Talent, Diversity & Enterprise-Wide Development Pernod Ricard North America.

“Through our sponsorship of 86 Harassment, we are committed to driving meaningful change and promoting a culture of respect and dignity across our industry. We encourage others to join us in this critical movement.”

86 Harassment will support employers and employees with the following free resources:

●  Customized Training for the beverage alcohol and hospitality industries on setting boundaries and bystander intervention, including “Creating A Safer Community,” developed and conducted by RAINN (www.rainn.org).
●  Industry-specific Dedicated Confidential Crisis Intervention Hotline operated by staff at RAINN. Telephone Crisis Intervention Services available in English and Spanish. The hotline staff are available 24/7 to support communities with industry-specific crisis intervention, empathetic listening, and warm handoffs to designated local service providers. The Hotline provides quality, anonymous, and confidential crisis intervention services in English and Spanish to support survivors within our industries.

●  Centralized Resource Hub including glossary key terms and phrases, articles, reports, newsletters, and educational resources for anyone in the beverage alcohol and hospitality industries. Handouts, toolkits, postcards, flyers, stickers, posters, available to download, print and post on walls on-premise, off-premise, offices and use at conferences, and events.

“At RAINN, we understand the profound impact of sexual harassment and violence on individuals and communities,” said Rajit Kabadi, Chief Consulting Officer of RAINN Consulting Group.

“We are proud to be sought out by and lend our expertise to 86 Harassment to provide crucial resources and training to industry professionals, fostering environments where everyone feels valued and protected.”

The post Women of the Vine & Spirits launches 86 Harassment, an Industry-wide Initiative to Address Sexual Harassment in Hospitality appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 ELEVATE Charity Masquerade Ball Raises Funds for Helen David Relief Fund

By | Mixology News

After their first full day of seminars and tastings, ELEVATE attendees enjoyed a charity masquerade ball in the crystal ballroom of The Brown Hotel, a historic Louisville landmark.

The night of mystery began at 10 p.m., with guests dressed in their fanciest garb while donning a variety of face coverings, from rhinestone tassel masks and feathered pieces to carnival masks and self-adhesive face jewels. The room was adorned with embellishments to match — glittery tablecloths were complemented by tealight candles and large, feathery mask centerpieces; and the lighting was dimmed with pops of color.

A variety of bite-sized desserts were served, including chocolate mousse cups, apple tartlets, mini bourbon pecan pie, and bourbon cheesecake. A local DJ dropped beats from the stage, while numerous brand sponsors lined the perimeter of the room, offering a variety of spirit and cocktail tastings.

The offerings included Broken Shed vodka, Spearhead single grain scotch whisky, Mandarine Napoléon liqueur, Amaro Nonino, Hirsch whiskeys, and DeGroff aperitivo, to name a few. There was also a selection of absinthes Absinthia’s Bottled Spirits, which is owned by Sunset’s 2022 International Spirits Competition Best Woman Distiller, Absinthia Vermut. Dry options were available, too, courtesy of Lyre’s non-alcoholic cocktails, spritzes, and sparkling drinks.

Attendees also had the opportunity to participate in a raffle, which helped to raise funds for the Helen David Relief Fund (HDRF), via the USBG National Charity Foundation. The HDRF honors the memory of the late Helen David, a Shirley Temple-loving bar owner and community leader from Port Huron, MI who battled breast cancer twice. She was known as being an inspiration to many, including a young boy who grew up learning the trade in her bar. Today, the fund provides financial assistance to people in the bar industry who are undergoing treatment and/or recovering from cancer.

“On behalf of myself, the USBG, and the entire bartending community I cannot thank Chilled Media and Chilled 100 ELEVATE enough for your support and generous donation to the Helen David Relief Fund. The HDRF is a charity I started in 2010 and later partnered with the USBG Charitable Foundation in memory of my cousin Helen David who opened a bar in 1937 in Port Huron, Michigan. Helen ran the Rail for nearly 70 years, and during her life, she survived breast cancer twice. Helen was a very philanthropic woman, she instilled in me the importance of giving back and helping those less fortunate. Today the HDRF is here to assist bartenders going through cancer treatment. With your support, we have been able to help over 70 bartenders affected by cancer. Happiness!” TAG (Tony Abou Ganim)

The post Chilled 100 ELEVATE Charity Masquerade Ball Raises Funds for Helen David Relief Fund appeared first on Chilled Magazine.

Source: Mixology News

Pickleball, TV Personalities, and Smirnoff Smash Vodka Soda

By | Mixology News

Smirnoff SMASH Vodka Soda presented the Desert Smash Celebrity Pickleball Challenge, hosted by TV Personality and Bachelor Nation Alum, Colton Underwood.

The tennis and pickleball pros battled it out with the celebrities in the desert heat over six matches and cooled off with a refreshing Smirnoff SMASH Vodka Soda post game. Throughout the tournament, fans and viewers enjoyed the bold flavors of SMASH Vodka Soda while cheering on their favorite team.

The inaugural event took place at La Quinta Resort Club and celebrity guests in attendance included model Sam Asghari, Maroon 5’s James Valentine, LMFAO’s Redfoo, Gavin Rossdale, and more.

Tennis and pickleball pros who participated included Sam Querrey (USA), J.J. Wolf (USA) and Pro Pickleball players Jill Braverman and Wesley ‘Sweeps’ Burrows.

The post Pickleball, TV Personalities, and Smirnoff Smash Vodka Soda appeared first on Chilled Magazine.

Source: Mixology News

Celebrating 50 Years of Colorado’s The Gant with its Aspen Cocktail

By | Mixology News

It was 50 years ago this season when what would become a staple of the Aspen, Colorado community first opened its doors.

Located just outside what was then a very quaint mountain town, in the past half decade The Gant has been wooing tourists and locals alike to its expansive tree-filled property at the base of Aspen mountain.

“It was the golden years of the ski industry,” recalls General Manager Donnie Lee of its early 70s infancy. Back then, a lift ticket was a mere 9 bucks and the popular cocktails consisted of a Tequila Sunrise.

“But just like now, Aspen was concerned over the development and changing of the town’s character,” says Lee. Soon enough Aspen became “a draw to many celebrities and others to enjoy the culture and skiing.” Among them, early A-list visitors in the form of Marlon Brando and Diana Ross. “Everyone commingled together, eating and dancing at all the same places.”

That includes the confines of The Gant where many partied the night away after a night on the nearby slopes, including Lee who joined the ranks at the resort in 1985. “Like so many others I moved here without a plan, other than skiing and enjoying the mountain lifestyle,” he remembers of the rollicking lifestyle.

“It was a great time, very collegial in town. Everyone worked hard and played harder.”

Today, Aspen has turned into a luxe destination, with a nationally recognized dining and drinking scene to prove it. As the town grew from sleepy getaway to one of the top winter destinations in the United States, The Gant and its in-house cafe and watering hole Pepperjack’s has seen it all; from the 80s-era snowboarding boom, Aspen’s days as the center of Hunter S. Thompson’s travails to its current heyday and plethora of luxurious designer shops and four star restaurants.

In honor of The Gant’s golden anniversary, all season long they are throwing it back to the 1970s, including reintroducing classic cocktails from its early days. “We have The Gant ‘73, which is the resort’s signature anniversary libation, as our take on the French 75,” Lee singles out as one example.

Another highlight of the menu is the aptly-named Aspen Cocktail, which utilizes Woody Creek gin hailing from nearby Basalt. Celebrate the mountain charms of The Gant by making an Aspen Cocktail of your own, below.

The Gant’s Aspen Cocktail

Ingredients

  • 1 1/2 oz Woody Creek Gin
  • 1/4 oz Gallo Dry Vermouth
  • 1/4 oz Cinzano Sweet Vermouth
  • Splash of Orange Juice

Preparation

  1. Combine, shake and serve in a chilled Martini glass.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Gantu2019s Aspen Cocktail”,”description”:”A delicious cocktail recipe for The Gantu2019s Aspen Cocktail”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/IMG_4560.jpeg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 1/2 oz Woody Creek Gin”,”1/4 oz Gallo Dry Vermouth”,”1/4 oz Cinzano Sweet Vermouth”,”Splash of Orange Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine, shake and serve in a chilled Martini glass.”}],”recipeCategory”:”Cocktail”}

The post Celebrating 50 Years of Colorado’s The Gant with its Aspen Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Sip, Sip, Hooray! Check Out These 4 St. Patrick’s Day Cocktails

By | Mixology News

Happy St. Patrick’s Day! From a refreshing sparkling mule to a fun green martini, these cocktails will have you feeling like you found a pot of gold at the end of the rainbow.

Check them out below!

Irish Sparkling Mule

Ingredients

  • 1.5 oz. Triple Dog Irish Whiskey
  • 0.5 oz. Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • 1.5 oz. Ginger Beer
  • 2 oz. Cava or Prosecco

Preparation

  1. In a shaker with ice, add Triple Dog Irish Whiskey, lemon juice, simple syrup and ginger beer.
  2. Shake and strain into tall glass with fresh ice.
  3. Top with sparkling wine, and garnish with lemon wheel and fresh mint.
  4. Enjoy!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Irish Sparkling Mule”,”description”:”A delicious cocktail recipe for Irish Sparkling Mule”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/tdiwirishsparklingmule-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5 oz. Triple Dog Irish Whiskey”,”0.5 oz. Fresh Lemon Juice”,”0.5 oz. Simple Syrup”,”1.5 oz. Ginger Beer”,”2 oz. Cava or Prosecco”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a shaker with ice, add Triple Dog Irish Whiskey, lemon juice, simple syrup and ginger beer.”},{“@type”:”HowToStep”,”text”:”Shake and strain into tall glass with fresh ice.”},{“@type”:”HowToStep”,”text”:”Top with sparkling wine, and garnish with lemon wheel and fresh mint.”},{“@type”:”HowToStep”,”text”:”Enjoy!”}],”recipeCategory”:”Cocktail”}

Green Mary

Ingredients

  • 1 oz. Ketel One Vodka
  • 3.5 oz. freshly juiced equal parts of Celery and Cucumber
  • .5 oz. freshly squeezed Lime
  • 1 pinch of Rock Salt, Pepper, Cinnamon, Nutmeg, and Dried Chili Flakes

Preparation

  1. Add all ingredients to the glass, stir well, add ice.
  2. Garnish with a salted cucumber slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Green Mary”,”description”:”A delicious cocktail recipe for Green Mary”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Ketel-OneGreen-Mary-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Ketel One Vodka”,”3.5 oz. freshly juiced equal parts of Celery and Cucumber”,”.5 oz. freshly squeezed Lime”,”1 pinch of Rock Salt, Pepper, Cinnamon, Nutmeg, and Dried Chili Flakes”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to the glass, stir well, add ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a salted cucumber slice.”}],”recipeCategory”:”Cocktail”}

Vodka Sour

Ingredients

  • 1.5 oz. Ketel One Vodka
  • .8 oz. Fresh Lemon Juice
  • .4 oz. Honey Syrup
  • 3 drops of Angostura Bitters

Preparation

  1. Add all ingredients to the glass, stir well, add ice.
  2. Garnish with lemon slice and cherry on a stick.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Vodka Sour”,”description”:”A delicious cocktail recipe for Vodka Sour”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Vodka-Sour.png”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5u00a0oz. Ketel One Vodka”,”.8 oz. Fresh Lemon Juice”,”.4 oz. Honey Syrup”,”3 drops of Angostura Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to the glass, stir well, add ice.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon slice and cherry on a stick.”}],”recipeCategory”:”Cocktail”}

Photo by Tucker + Hossler Photography

Sammy O’Hagar’s Pot o’ Gold

Ingredients

  • 2 oz. Sammy’s Beach Bar Platinum Rum
  • 3⁄4 oz. Fresh Lime Juice
  • 3⁄4 oz of Monin Honey Syrup
  • 2 oz. Sparkling Wine

Preparation

  1. In a cocktail shaker filled with ice, add the Sammy’s Beach Bar Platinum Rum, lime juice and honey syrup.
  2. Shake well and strain into a chilled tulip glass.
  3. Top with sparkling wine.
  4. Swath the rim with the fresh orange peel, then squeeze the oils into the drink and drop the peel into the cocktail.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Sammy Ou2019Hagaru2019s Pot ou2019 Gold”,”description”:”A delicious cocktail recipe for Sammy Ou2019Hagaru2019s Pot ou2019 Gold”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Sammy-OHagars-Pot-o-Gold-cocktail-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Sammyu2019s Beach Bar Platinum Rum”,”3u20444 oz. Fresh Lime Juice”,”3u20444 oz of Monin Honey Syrup”,”2 oz. Sparkling Wine”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a cocktail shaker filled with ice, add the Sammyu2019s Beach Bar Platinum Rum, lime juice and honey syrup.”},{“@type”:”HowToStep”,”text”:”Shake well and strain into a chilled tulip glass.”},{“@type”:”HowToStep”,”text”:”Top with sparkling wine.”},{“@type”:”HowToStep”,”text”:”Swath the rim with the fresh orange peel, then squeeze the oils into the drink and drop the peel into the cocktail.”}],”recipeCategory”:”Cocktail”}

The post Sip, Sip, Hooray! Check Out These 4 St. Patrick’s Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Heavenly Spirits launches Le Barteleur, French-Made Premium Classic Cocktails

By | Mixology News

Heavenly Spirits, a leading importer of award-winning French spirits, announces the launch of Le Barteleur, a brand of French-made Premium Classic Cocktails to the North American market.

Debuting in France in 2021, Le Barteleur presents a line of premium classic bottled cocktails crafted with the finest natural ingredients, eco-conscious packaging, with an indefinite shelf life.  With each bottle serving eight to ten drinks, Le Barteleur cocktails offer a professional-grade experience whether enjoyed at home or in bars.

Founded by Nicolas Varnier and Philippe Di Mèo, esteemed figures in the French spirits industry and the world of culture and design, Le Barteleur embodies a blend of expertise and innovation.

Heavenly Spirits is introducing Le Barteleur in the United States by featuring four expertly crafted classic cocktails, each containing a uniquely delicious twist and an average ABV of 23%. The line includes a Hanky Panky, Margarita, Espresso Martini, and Pornstar Martini.

According to IWSR, “The RTD category is expected to grow by +12% in volume between 2022 and 2027, hitting $40bn by 2027 across 10 key markets. This growth will be driven by the key cocktails/long drinks sub-category and products that sit within the premium-and-above price bracket.”

If you don’t have a professional bartender available for an event, you can still offer consistently made professional quality classic cocktails with a twist. Wedding parties, professional conference events, and small hotels without bar staff, can all benefit from the availability of Le Barteleur, which is like having a bartender in a bottle. Having a classic cocktail premixed can save time, money, and space for adults at home or on the go, while also providing convenience and consistency in quality.

For more information or to order Le Barteleur Premium Cocktails in the U.S., please contact Daniel Cooney at Heavenly Spirits.

Phone: (508)-947-9973 / Email: dan@heavenlyspirits.com / Online: www.heavenlyspirits.com.

The post Heavenly Spirits launches Le Barteleur, French-Made Premium Classic Cocktails appeared first on Chilled Magazine.

Source: Mixology News

National Absinthe Day: Celebrating the Mystique of the Green Fairy

By | Mixology News

Absinthe has been legal for 17 years now, and when I asked my followers on social media what they wanted to know about Absinthe, I was amazed by the questions.

I heard from a few wanting to know how to drink it, a few wanting to understand it better, and a few friends in the Absinthe community (yes, there is an Absinthe community!) that wanted to make sure I shared some important facts about Absinthe.

Let’s address some common questions regarding the consumption of Absinthe that I was asked.

Is it bad to like drinking Absinthe straight?

When I was starting out with my brand on social media, I stirred a bit of controversy when I posted that I like Absinthe with a large ice cube, swirled in the glass until the Absinthe louched (became cloudy). I received a message offline that I was being talked about, because that is not the way it is done. Maybe, but it is how I like it! So, you won’t hear Absinthia telling you that the way you like to prepare Absinthe is wrong. As long as you don’t light it on fire. That was a marketing gimmick in the 1990s.

What can I mix it with? What can I serve it with? Is it for before or after dinner?

Absinthe is formally a Digestif, defined by Wikipedia as an alcoholic beverage served after a meal, traditionally believed to aid digestion even though there is not strong evidence to support this. The herbs included in the distillation of Absinthe include sweet fennel seeds. Fennel has been shown to help with digestion by reducing inflammation in the bowels and decreasing bacteria that cause gassiness. It also helps freshen the breath, and who doesn’t appreciate guests with fresh breath after a meal? Anise has some digestive health benefits as well.

As for mixing Absinthe, that is where the fun happens! The possibilities for mixing Absinthe in cocktails are endless. I have been collecting Absinthe cocktail recipes for nearly 15 years! I have hundreds of them, all sorted by base alcohol, on my website. My favorite recipe right now is Death at Midnight, a play on Hemingway’s Death in the Afternoon, with Absinthe and sparkling wine. I love using the new Absinthia Absinthe Bleue, an Absinthe infused with butterfly pea flower, as the combination creates a gorgeous purple blush.

Where can I get it?

Where you can get Absinthe depends on location, which is dependent on distributors. While I am eagerly working towards the day my Absinthe is available worldwide, I can ship through my website to about 47 states. I have distribution in Louisiana, New York, Florida, Idaho, New Jersey, Pennsylvania, and California, which means you can find Absinthia Absinthe there in bars and liquor stores. Want to know the best way to support a small brand? Ask your favorite bartender and liquor store owners to carry the products you like.

In celebration of National Absinthe Day, I invite you to explore the allure of this iconic spirit, raising a glass to the Green Fairy and the centuries-old tradition it embodies. Cheers to your journey of discovery and appreciation for Absinthe, a libation as rich in history as it is in flavor.

I heard it’s not safe.

Absinthe garnered a notorious reputation, but it was simply a victim of its own success. No other spirit with wormwood, such as vermouth and amaro, was made illegal, so why was Absinthe? French soldiers returned home with a fondness for Absinthe because French army doctors prescribed it in the 1840s Algerian Campaign to prevent fevers, malaria, and dysentery, caused by the extreme North African environment. Then, in the 1860s a disease called Phylloxera wiped out most of the grape vines in France. Absinthe grew in popularity until the time of day when the French would meet at cafes to end their day with a glass of wine became called L’heure Verte, the Green Hour, where wine was replaced by Absinthe.

When the grapes grew back healthy and wine returned, they found their previous customers were simply not interested. Absinthe had a cool ritual, it tasted amazing, and it was a lot cheaper than wine. Proper dilution brings Absinthe down to the same strength as the wine they were used to drinking during the Belle Epoque. Since it was similar in strength, it fit right in as a great replacement for wine. Cue the anti-Absinthe propaganda, which included calling alcoholism absinthism and sending drunks to insane asylums. When they dried out and returned home, they were told to drink wine because it was healthy.

Absinthe is legal again because it has been proven safe to drink by modern science. Turns out that the toxic thujone, an oil found in wormwood that can be toxic to humans, is absent after distilling. This is why there is no difference between EU & US Absinthe, respectively 35 ppm and 10 ppm, an argument often used to promote European Absinthe over American Absinthe. Truth is, true Absinthe is essentially the same regardless of where it is made. We use the same amount of wormwood as pre-ban Absinthe, and there is no thujone in properly crafted Absinthe.

Brian Robinson of the Wormwood Society wanted to make sure that I “talk about the thujone myth and how it only became of interest in the 1990s when marketers used the propaganda of the late 1800s to create a surefire way to separate gullible consumers from their money by marketing thujone levels. And that even some of the brands that claim the highest levels of thujone don’t contain ANY thujone when chemically analyzed.”

Absinthe is a lot like gin, a distilled spirit with botanicals. The botanicals in Absinthe are aniseed (Pimpinella anisum, not star anise), sweet fennel seed (oeniculum vulgare), and grande wormwood (artemesia absinthium), plus coloring herbs such as melissa and artemisia pontica. This brings up another question, “What makes one Absinthe higher quality than another?” To be a true Absinthe, it must contain those three herbs, the “holy trinity”. It must be distilled. It must not contain sugar or artificial colors (some of the most found Absinthes on the market do! If the green hue looks fake, believe it.), and it must not have herbs floating in the bottle.

All Absinthia’s Absinthes are made the way Absinthe was made in the late 1700s and 1800s, when it was first created by Marguerite Henriod. We have an episode of our podcast, Green Fairy Tales, dedicated to this remarkable story. We use organic herbs as often as possible and follow traditional distillation methods. Absinthia believes that a well-crafted Absinthe doesn’t need sugar to taste good, allowing the intricate flavors of the botanicals to shine through authentically. For the wealthy and aristocratic classes in Europe, sugar was a symbol of status and luxury. We feel differently about it today.

We have two traditional Absinthes, Absinthia Absinthe Verte and Absinthia Absinthe Blanche. The verte is naturally colored with traditional herbs. The blanche is bottled after distilling, and we love the story behind clear Absinthe, popular during the ban. If you didn’t color your Absinthe green, no one knew what it was!

We have two innovative Absinthes, our Absinthia Absinthe Barrel Aged and Absinthia Absinthe Bleue. Because of the delicious Sazerac made with rye whiskey, we rest our verte, pre coloring phase, in ex rye oak barrels for about 4 months. Inspired by Empress Gin, Absinthia knew that if butterfly pea flower worked in gin, it would work in Absinthe. The first naturally colored blue Absinthe, Absinthia Absinthe Bleue has a lovely subtle floral note that works so well with the neutral grape distillate and the holy trinity of herbs, wormwood, anise, and fennel. Try it in a Death at Midnight!

For more information visit absinthia.com

 

 

About Absinthia Vermut

Absinthia Vermut is a visionary entrepreneur driven by her profound love for vintage spirits crafted with wormwood. Her journey into the world of absinthe began in 1996 when she savored her first taste of this enigmatic elixir. A few months later, on April Fool’s Day in 1997, she served her friends her first batches of bootleg absinthe, and it was on that whimsical day that she earned the moniker “Absinthia.”

In 2013, recognizing the potential of her passion, she took the bold step of legally changing her name to Absinthia and even trademarked it. With unwavering determination, she founded Absinthia’s Bottled Spirits, LLC, marking the inception of her mission to introduce her meticulously crafted organic absinthe to the world. Remarkably, her last name, Vermut, turned out to be German for wormwood, a sheer coincidence discovered after years of being known as Absinthia.

Absinthia’s first product, the Organic Absinthe Blanche Superieure under the brand AbsinthiaTM, made its debut in bars, restaurants, and bottle shops in 2017. This exceptional spirit earned its first prestigious accolades, a gold medal at the San Francisco World Spirits Competition and the New York International Spirits Competition, in 2018, officially elevating Absinthia from a bootlegger to an award-winning absintheure. In 2021, Absinthia expanded her horizons by acquiring Nickel Dime cocktail syrups, a venture in which she had been a founding partner.

Today, Absinthia’s Bottled Spirits offers a diverse portfolio of four exquisite absinthes, four delectable cocktail syrups, and two enticing gift packs, with even more innovative products on the horizon.

Most recently, Absinthia received well-deserved recognition from the Sunset Magazine Spirit Competition, where she was named Best Woman Distiller. Her creations, including Absinthia Absinthe Verte with an exceptional 97 rating and double gold, as well as the Caged Heat syrup with a commendable 92 rating and gold, were also celebrated as the Best Liqueur and Best Non-Alcoholic Mixer, respectively. Her products have won over 20 gold medals.

Absinthia’s Bottled Spirits, LLC, takes pride in its WBENC certification and its status as a 100% woman-owned enterprise. All of its products are meticulously crafted in California, using only the finest quality ingredients available.

Beyond her entrepreneurial pursuits, Absinthia holds a Bachelor of Fine Arts degree from NYU and a Master of Business Administration from Babson College. She resides in Berkeley, California, with her daughter, a Berkeley High student, and their cherished two dogs. Absinthia’s journey continues to be a testament to the transformative power of passion and determination in the world of spirits and entrepreneurship.

The post National Absinthe Day: Celebrating the Mystique of the Green Fairy appeared first on Chilled Magazine.

Source: Mixology News

Get Lucky This St. Patrick’s Day With 3 Cocktails from Roe & Co!

By | Mixology News

Everyone’s Irish on St. Patrick’s Day. Taste the luck of the Irish with these 3 fun libations from Roe & Co!

Roe & Co Irish Coffee

Ingredients

  • 1.5 oz. Roe & Co
  • 2 tsp Light Brown Sugar
  • 1 cup Brewed Coffee (hot* or cold**)
  • Whipped Cream

Preparation

  1. *HOT: Add Hot coffee and sugar, stir and mix well. Once combined, add the Roe & Co Irish Whiskey.
  2. Top with whipped cream.
  3. **COLD: Mix sugar and cold brew coffee well.
  4. Stir in Roe & Co Irish Whiskey and pour over ice ice-filled Irish Coffee Mug.
  5. Top with whipped cream.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Roe & Co Irish Coffee”,”description”:”A delicious cocktail recipe for Roe & Co Irish Coffee”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Roe-Co-Irish-Coffee.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5 oz. Roe & Co”,”2 tsp Light Brown Sugar”,”1 cup Brewed Coffee (hot* or cold**)”,”Whipped Cream”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”*HOT: Add Hot coffee and sugar, stir and mix well. Once combined, add the Roe & Co Irish Whiskey.”},{“@type”:”HowToStep”,”text”:”Top with whipped cream.”},{“@type”:”HowToStep”,”text”:”**COLD: Mix sugar and cold brew coffee well.”},{“@type”:”HowToStep”,”text”:”Stir in Roe & Co Irish Whiskey and pour over ice ice-filled Irish Coffee Mug.”},{“@type”:”HowToStep”,”text”:”Top with whipped cream.”}],”recipeCategory”:”Cocktail”}

Roe & Co Smash

Ingredients

  • 1.5 oz. Roe & Co
  • 0.5 oz. Sugar Syrup
  • 0.5 oz. Fresh Lime Juice
  • 8 Mint Leaves
  • 3 dashes of Angostura Bitters
  • Soda Water, to top

Preparation

  1. Add all ingredients (apart from Soda) to a highball glass and stir to combine all the ingredients.
  2. Add crushed ice to the top.
  3. Top with fresh soda water and stir once more.
  4. Garnish with a fresh mint sprig.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Roe & Co Smash”,”description”:”A delicious cocktail recipe for Roe & Co Smash”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Roe-Co-Smash-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5 oz. Roe & Co”,”0.5 oz. Sugar Syrup”,”0.5 oz. Fresh Lime Juice”,”8 Mint Leaves”,”3 dashes of Angostura Bitters”,”Soda Water, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients (apart from Soda) to a highball glass and stir to combine all the ingredients.”},{“@type”:”HowToStep”,”text”:”Add crushed ice to the top.”},{“@type”:”HowToStep”,”text”:”Top with fresh soda water and stir once more.”},{“@type”:”HowToStep”,”text”:”Garnish with a fresh mint sprig.”}],”recipeCategory”:”Cocktail”}

The Roe Life Hi-Ball

Ingredients

  • 1.25 oz. Roe & Co
  • 0.5 oz. Milk Punch
  • 1 oz. Lemon Soda (or Fever Tree Yuzu if you are feeling spunky!)

Preparation

  1. Combine ingredients in Highball glass and garnish with edible seasonal flowers.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Roe Life Hi-Ball”,”description”:”A delicious cocktail recipe for The Roe Life Hi-Ball”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/03/Roe-Co-Hi-Ball-1-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.25 oz. Roe & Co”,”0.5 oz. Milk Punch”,”1 oz. Lemon Soda (or Fever Tree Yuzu if you are feeling spunky!)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine ingredients in Highball glass and garnish with edible seasonal flowers.”}],”recipeCategory”:”Cocktail”}


About Roe & Co

Roe & Co, a new contemporary blend, is inspired by the once world-famous George Roe & Co Distillery in Dublin. Roe & Co is made from the finest hand-selected stocks of irish malt and grain whiskies, aged in bourbon casks. Using her 30 years of experience, our Master Blender Caroline Martin has created a versatile, premium whiskey. Roe & Co is a luxuriously smooth blend with a perfect harmony between the intense fruitiness of the malt and the mellow creaminess of the grain whiskies.

The post Get Lucky This St. Patrick’s Day With 3 Cocktails from Roe & Co! appeared first on Chilled Magazine.

Source: Mixology News

Bartenders, Celebrate National Absinthe Day with T.A. Breaux, Research Scientist, Creator of LUCID and Jade Absinthes

By | Mixology News

T.A. (Ted Breaux) is a world-renowned absinthe expert, who carefully reverse engineered vintage absinthes.

DeGroff Bitter Aperitivo and DeGroff New World Amaro event photographed by Rose Callahan at Amor Y Amargo on May 10, 2023

“I’m a research scientist and New Orleans native, both of which factored into my falling down this deep rabbit hole,” jokes T.A.

“Although I bartended for several years, the spirits business was not in my career plans. Absinthe changed that in 1993 when I became captivated by the mysteries of the spirit. I had found several sealed bottles of antique absinthe and was familiar with its history in New Orleans.”

Back in the day, Absinthe was very popular. It was imported to New Orleans by 1840; The Old Absinthe House was established in 1874; and by 1900 as a key ingredient in the Sazerac and Absinthe Frappé. Yet, by 2000, absinthe was nowhere to be found, and what was presented as absinthe in Europe was nothing like the beautiful liquid inside the intact antique bottles T.A. had managed to collect. He had to find out why and make it right.

Tell us how the image of Absinthe has changed through the years.

Like many, I wasn’t sure what to believe about absinthe. In 2000, I became the first to analyze a sample of antique absinthe, and my findings catalyzed a paradigm shift that uncovered truths and erased myths. When distilled true to tradition, authentic absinthe embodied a beautiful spirit that made an indelible impression on art and culture, including cocktail culture. Like the events which gave gin the nickname “mother’s ruin” in the mid-1700s London, absinthe’s reputation was tarnished by unscrupulous profiteers who made cheap, adulterated, and dangerous imitations, marketed primarily to poor alcoholics.

Learning the truth – that absinthe crafted according to traditional methods posed none of the harm claimed by the propaganda of the late 19th century – provided the basis for us to petition the TTB to repeal what had been a 95-year ban on the sale of absinthe in the US. The repeal was granted on March 5, 2007, the day LUCID Absinthe Supérieure was approved for US distribution. The sticking point had all been about perception: The TTB wanted no part of the outlandishly marketed, artificially flavored and chemically colored “absinthe” plaguing the EU market.

Earning the trust of the TTB required months of discussions. Even so, with no legal definition for absinthe, we wanted to establish the high ground and stake the claim that authentic absinthe, worthy of the best cocktail programs was distilled from 100% botanicals, with no sugar or fake colors (e.g. FD&C Yellow #5).

What would you like today’s bartenders to know about the spirit?

For decades, absinthe owned an authentic place in cocktail history and therefore deserves a place in modern cocktail creation. The original “Savoy Cocktail Book” (1930) includes dozens of cocktails that call for absinthe. Absinthe was an indelible part of American cocktail culture, an object of global export, and every decent cocktail bar in North America stocked it until 1912; every good cocktail book until Prohibition included it.

Today, when crafted according to authentic recipes, which don’t include sugar or artificial ingredients, absinthe is a powerful ingredient which can amplify cocktails and provide a depth of flavor customers want.

Bartenders are embracing strong flavors nowadays—tell us how Absinthe fits in?

When I first began distilling Jade absinthes in France more than 20 years ago, the world was awash in vodka and flavored vodka. Now that the tide has turned and the volume of agave spirits has eclipsed vodka, there are new opportunities to condition American palates toward strongly flavored spirits. We are witnessing a renaissance of classic Italian bitter spirits, aromatized wines and aperitifs, and absinthe stands among these. Americans have lagged European palates in embracing strong and stimulating herbal flavors, and this is a great opportunity for us to reclaim our pre-Prohibition identity of creating the most unique and beautiful cocktails by embracing strongly flavored spirits and modifiers, like absinthe.

How can bartenders use absinthe and why should they incorporate the spirit on beverage menus?

The French/Swiss absinthe service of dripping ice water into absinthe, like the Japanese tea ceremony, is pure art. The American equivalent was the famous absinthe frappé. As for classic cocktail mixology, C.F. Lawler remarks in The Mixicologist (1895), “the flavor of a cocktail is much improved by the addition of a small amount of absinthe, like cocktail hot sauce.” Absinthe adds dimension to a wide range of cocktails, even tiki drinks. Not only does the inclusion of absinthe add a measure of intrigue to a cocktail menu, it also adds a bit of pop that benefits an array of drinks. Experiment!

Where do you see the category headed in the future?

When we first reintroduced genuine absinthe in 2007, it was largely a vodka world. Absinthe mixology was an uphill battle and it was an effort for absinthe to be considered more than a “rinse.” Now, with a new generation of curious and creative bartenders entering the scene, absinthe is experiencing a renaissance. Having replicated vintage brands and traditions, I view our LUCID and Jade absinthes as staunch guardians of original pre-ban absinthe flavors and quality. Authentic absinthe will continue to play a strong role in modern cocktail culture on the merits of its storied history, uniqueness, and elegance.

The post Bartenders, Celebrate National Absinthe Day with T.A. Breaux, Research Scientist, Creator of LUCID and Jade Absinthes appeared first on Chilled Magazine.

Source: Mixology News