Cocktail Consultant Archives - Page 44 of 415 - Side Bar

We tend to reach for spirits when the weather is cold with hope that they will warm us from inside out.

While we love bourbon whiskey, single malt Scotch whisky, mature tequila, mezcal, and even dark rum, our favorite winter tipple is rye whiskey.

For those new to this whiskey variety, rye whiskey is exactly as the name suggests. While bourbon (among many more rules and regulations) must be made from a mash bill of at least 51% corn, to make a rye whiskey, the spirit must be made with a mash bill of at least 51% rye (although many are much higher). Secondary ingredients include corn, malted barley, wheat, and other grains.

While aromas and flavors vary based on the percentage of rye included, the secondary grains, and the barrel (and amount of time it’s matured), rye whiskeys are typically spicy and herbal with notes of vanilla beans, caramel, oak, wintry spices, and cracked black pepper. It’s warming, complex, and perfect for the winter months.

Now that you’ve learned a little about this spicy, warming whiskey, it’s time to find some to add to your home bar cart. Below, you’ll find five of our favorite rye whiskeys. Keep scrolling to see them all.

Alberta Cask Strength Rye

This cask strength Canadian rye whisky was named as the “World Whisky of the Year” in the 2021 ‘Jim Murray’s Whisky Bible’. Matured for a minimum of five years, and using 100% Canadian prairie rye, it’s known for its complex flavor profile featuring notes of maple candy, vanilla beans, orchard fruits, candied nuts, oak, and spicy cracked black pepper.

Sagamore Spirit Rye Whiskey

Sagamore Small Batch is crafted from 100% Maryland-distilled rye whiskey, using grains sourced through Sagamore Spirit’s dedicated Farm-to-Table process. These grains are used to create high-rye and low-rye whiskeys that are both triple distilled and matured for 4-6 years before being blended in small 20-barrel batches. The blending of two straight whiskeys gives complexity, while the triple distillation process enhances its distinct smoothness. Perfect for sipping when its cold outside.

Rittenhouse Rye

Named for Rittenhouse Square in Philadelphia, this expression is a 100-proof, bottle-in-bond whiskey beloved by bartenders and drinkers alike. Matured for a minimum of four years, this popular rye whiskey is known for its memorable flavor profile of caramelized sugar, dried fruits, cocoa, maple candy, vanilla, and gentle spices.

Knob Creek 7-Year Rye

While beloved for their bourbons, you can’t go wrong with Knob Creek 7-Year Rye on a cool winter night. Matured in deeply charred oak barrels for seven years, this 100-proof whiskey features a high-corn mash bill giving it a complex, nuanced flavor palate featuring notes of caramelized sugar, toasted vanilla beans, rich oak, and peppery rye spice.

Sazerac Rye

With a history dating back to the 1800s in New Orleans, Sazerac Rye is truly a timeless expression. The whiskey that the Sazerac cocktail is named for is known for its memorable flavor profile featuring hints of vanilla, cloves, candied fruits, and peppery rye.

High West Double Rye

If you’ve never tried High West Double Rye, now is the time. This whiskey gets its name because it’s a marriage of two rye whiskey that are each aged for two years. The result is a noteworthy sipping whiskey loaded with flavors like mint, honey, vanilla, and cracked black pepper.

The post 6 of The Best Rye Whiskeys to Guarantee A Spicy Winter, Ranked appeared first on Chilled Magazine.

Source: Mixology News

For decades, New York City’s members-only clubs have symbolized exclusivity—often accompanied by hefty price tags.

But Wolfe’s Den, a new members-only club nestled inside the stylish Elsie Rooftop in Bryant Park, is changing the narrative. Launched in early January, Wolfe’s Den redefines luxury with memberships starting at just $1,000—and ensures its beverage program is every bit as refined as expected from a sophisticated social club.

Sipping in Style: A Standout Beverage Program

Wolfe’s Den takes inspiration from Elsie de Wolfe, an iconic tastemaker known for her love of hosting elegant soirées. The private club pays homage to her legacy with an upscale food and beverage program designed to shine at every gathering. Signature cocktails like the Den Mule—featuring The Macallan Double Cask 12 Year, smoky scotch, honey, lemon, and ginger beer—set the tone for the experience. Other highlights include the Smoky Heiress, crafted with Gunpowder Gin, Lillet Blanc, dragon fruit, and agave, and the Matcha-tini, which blends Bacardi, coco-rum, egg white, and matcha infusion for a creamy yet refreshing sip.

For champagne lovers, Wolfe’s Den offers Dom Pérignon and Veuve Clicquot by the glass or bottle ($1,050 and $550, respectively). Pair these with the decadent Potato Petite, baked fingerling potatoes topped with dill, crème fraîche, cracked pepper, and black caviar, for a luxe experience that still feels approachable.

Beyond the cocktail menu, the club’s extensive wine and spirits selection includes “by the bottle” options like The Macallan 12 Double Cask ($975) and Don Julio 1942 ($950), alongside premium wines such as Sonoma Cutrer Chardonnay ($110) and Coppola Prosecco ($90).

Exceptional and Creative Programming

Members can expect more than just drinks. Wolfe’s Den’s thoughtfully curated lunch and dinner menus complement its exceptional beverage offerings. With programming developed by Christian Morasco, Vice President of Operations, guests can indulge in reimagined classics like a uniquely crafted Negroni or a signature martini, both prepared tableside by skilled mixologists. This cocktail cart service creates an immersive dining experience for every guest.

The Visionaries Behind Wolfe’s Den

The success of Wolfe’s Den is owed to its powerhouse ownership team, whose combined expertise in hospitality and lifestyle design has brought the vision to life. Industry veterans Raizada Vaid and Jacob Aini—known for their work on the Refinery Hotel and other iconic properties—are joined by Eli and Isaac Chetrit, Kanvar Singh, Eric Biberman, and Ron Malhotra. Together, they’ve created a space that encourages productive connections while maintaining an upscale yet welcoming atmosphere.

“Our mission with this social membership club is to create meaningful, authentic connections among corporate professionals in ways that have never been possible,” says Eric Biberman, owner of Wolfe’s Den.

The innovative “Ask Elsie” digital concierge service furthers this mission, helping members network seamlessly with other elite professionals. Whether facilitating introductions or planning events, the platform ensures Wolfe’s Den is more than a club—it’s a community.

Interactive Mixology Classes and Cocktail Networking

In collaboration with Liquid Lab NYC, Wolfe’s Den will also offer members interactive cocktail-making classes at a discounted price. These fun events show guests how to craft four unique cocktails with fresh ingredients and seasonal flavors.

Wolfe’s Den also encourages effortless networking with creative details like playful table coasters, bearing messages such as “Let’s Talk Networking” or “Open to More Than Just Cocktails.” In a city where connections are key, Wolfe’s Den removes barriers and makes building relationships as natural as raising a glass.

Design by Delphine Mauroit

Renowned designer Delphine Mauroit brought Wolfe’s Den to life, blending gilded accents and art-deco influences with modern refinement. Every detail—from the plush furnishings to the curated art—was designed to evoke a sense of understated luxury while paying homage to Elsie de Wolfe’s avant-garde approach to style and functionality.

Redefining Member’s Club Culture in New York City

By combining affordable pricing with world-class offerings, Wolfe’s Den is redefining what it means to belong to a members-only club in New York City. Whether you’re savoring a smoky Mezcalita, indulging in a tasting of the finest caviar, or enjoying a live performance, the club ensures every moment feels special.

Annual memberships start at $1,000, with the first year’s fee applied directly as a credit toward food and beverage accounts. Wolfe’s Den is open daily, offering members a sophisticated space to work, connect, and unwind—11:00 a.m. to 10:00 p.m. on weekdays and 11:00 a.m. to 2:00 a.m. on weekends.

For anyone seeking a social space that is glamorous yet approachable, Wolfe’s Den delivers. After all, as Elsie de Wolfe once said, “Life is too short not to celebrate it in style—and with a great cocktail in hand.”

The post NYC’s New Members-Only Club Is Chic, Affordable, and All About Beverage: Meet Wolfe’s Den appeared first on Chilled Magazine.

Source: Mixology News

In our last column, we covered how to implement a Standardized Recipe Program by putting all your drink recipes in a consistent, easy-to-follow format.

Here’s the one I use:

Drink Name
In a mixing [tin/glass] half-filled with ice, add:
X oz. [SPIRIT BRAND 1] X oz. [SPIRIT BRAND 2] X oz. [LIQUEUR BRAND 1] X oz. [LIQUEUR BRAND 2] X oz. [MIXER 1] X oz. [MIXER 2] [Shake until the tin is frosted/Stir for 30 seconds].
Strain into a [GLASSWARE.] [, add:] X oz. [FLOAT BRAND] X dashes [BITTERS BRAND] Garnish with [COMPLETE GARNISHING INSTRUCTIONS WITH BRAND].
Serve on a cocktail napkin [with a straw/cocktail stirrer].

Tip: List ingredients from most to least alcoholic and from greatest to least quantity.

Now let’s look at why having standard recipes is so important to being profitable. In restaurant management classes, we teach a formula to calculate profit that probably looks obvious to you, but it’s useful to see in writing: Profit = Price – Cost

I’ll always use Price to mean Menu Price, or what the guest pays for the drink. I’ll use Cost to mean Product Cost (sometimes called COGS, or Cost of Goods Sold), or what you pay for the drink ingredients. (Note that this doesn’t include your labor costs or any of your other operating expenses, we’ll see how to account for those in an upcoming article.) You can see that to calculate your profit, you first need to know your Price and Cost. Price is easy: read your menu. Cost is tougher, and many bars simply guess if they bother to think about it at all. But you must ask yourself, do you really want to play guessing games with your profits?

Standardized Drink Recipes are the key to knowing your COGS. If you know exactly how much of every ingredient you use, you can easily calculate the Product Cost for each drink. Let’s look at that Martini recipe to see how:

House Martini

Ingredients:

• In a mixing tin half-filled with ice, add:
• 2 oz. St. George Gin
• ½ oz. Martini & Rossi Extra Dry Vermouth

Preparation:

1. Shake until the tin is frosted. Strain into a Martini glass.
2. Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass.
3. Serve on a cocktail napkin.

You can find the cost of each ingredient on your vendor invoices, but to be useful in a Standardized Recipe the package cost (usually a bottle) needs to be converted to a unit cost (usually ounces) like this:

Unit Cost = Package Cost / Number of Units in Package

For St. Georges Gin:

Package Cost (Per Bottle) = $40
Number of Units in Package (Ounces) = 25.4 oz.
Unit Cost (Per Ounce) = $40 / 25.4 oz. = $1.57

If I do that for all our ingredients and then multiply the unit costs by the amounts used in the recipe, we get:

2 oz. St. George Gin = 2 oz. x $1.57/oz. = $3.14
½ oz. Martini & Rossi Extra Dry Vermouth = 0.5 oz. x $0.39/oz. = $0.20
Ingredients Subtotal = $3.34

But the liquids aren’t the only things you’re serving in the drink:

2 Royal Ann Pitted Manzanilla Cocktail Olives = 2 olives x $0.08/olive = $0.16
Cocktail pick = $0.03
Cocktail napkin = $0.01
Q-Factor Subtotal = $0.20

Those last three items are called Q-factor items, and if they cost you money they need to be included (you can see in the above example they make up over 5% of the overall cost). We now know that our product cost for a House Martini is $3.54. To be sure this is accurate, it’s important to use the actual costs you’re paying on your invoices, and to keep those costs updated as they change.

Our next step is to set a Menu Price that makes sure the drink meets our profit goals. That’s what we’ll be covering in our next article, so stay tuned!

Visit chilledmagazine.com to download Anthony’s Standardized Drink Recipe Template!

Anthony Caporale is the Director of Spirits Education at New York’s top-ranked Institute of Culinary Education and consults for some of the largest beverage companies in the world. He also created “The Imbible” series of long-running musicals about the history of cocktails and spirits. anthonycaporale.com

The post The Business of Bartending: Costing Out Drinks with Anthony Caporale appeared first on Chilled Magazine.

Source: Mixology News

This Lunar New Year, Ming River is reminding us that a good spirit only needs a toast.

You can’t celebrate the Lunar New Year without baijiu, you just can’t. This traditional Chinese spirit is the cornerstone of celebration, especially for one of the biggest holidays in the world.

“In China, alcohol is something that brings people together, it’s the glue of Chinese social life,” says Derek Sandhaus, co-founder of Ming River. “Serving others alcohol is the mark of good hospitality, and toasting is how you can show respect to others.”

Baijiu is China’s crown spirit, a grain alcohol commonly made from sorghum. This spirit is quite the chameleon, as it must begin with qu, a spontaneous fermentation that lends each baijiu unique aromatic characteristics and flavor.

Bringing the original Sichuan baijiu to bars worldwide, Ming River is how you get your Chinese New Year drinks right.

The top priority – a good toast.

“A friend in Chengdu once told me there are two rules for drinking baijiu: Never drink without a reason and never drink alone,” says Sandhaus.

“This means you never sip, you always drink a shot with others. It also means that before every drink one needs to make a toast, usually a heartfelt expression of gratitude and a wish for good health and fortune of the toastee(s).”

Baijiu is a natural synonym for togetherness – meaning if your glass is full, you better find or make a new friend. This is the beauty of baijiu, and the mantra Ming River encourages everyone to carry into their Lunar New Year festivities.

“We want restaurants serving Ming River to offer neat pours with our carafes and shot glasses and to pass on these traditions to their customers. That said, we are fine with people drinking baijiu however they like” says Sandhaus.

Still, Ming River reminds us there’s something else we can’t forget – the food.

“Baijiu’s flavors are designed to enhance the cuisine where that baijiu originates. The meal is incomplete without complementary flavors. In our case, it’s paired with spicy Sichuanese food, a perfect match for Ming River’s funky fruity flavor.”

Now, not all of us know where to find a proper baijiu food pairing Lunar New Year experience. That’s where Ming River steps in – with exciting events and recommendations to make the upcoming New Year full of fortune.

“On the New Year, it’s traditional to eat fish (the Chinese word for is a homophone for abundance), noodles (their length symbolizes longevity), and dumplings (symbolize wealth),” says Sandhaus.

“For classic Sichuanese dishes along those lines, I recommend shuizhu yu (fish in red chili oil), dan dan or tianshui noodles, and choushou (dumplings with chili sauce).”

While our stomachs growl, Sandhaus didn’t hesitate to share the real cherry on top – the events Ming River is mixing up for the upcoming holiday.

“This Lunar New Year, we’ll be teaming up with renowned chef Natasha Pickowicz for a hot pot and baijiu-focused event at the James Beard Foundation Platform space in Manhattan,” shares Sandhaus.

With all the food and celebration, we can only imagine what the baijiu cocktails may be like too. Sandhaus leaves that up to our creativity – “As long as you drink it with good friends alongside good food and conversation you’re doing it right.”

Photo by Karl Steuck

Sake

Fortunate Snake

by Phil Ly, General Lee’s, LA

Ingredients

• 1.5 oz Ming River
• 1 oz Unsweetened Almond Milk
• .75 oz Pineapple Ginger Syrup (2:1)
• .5 oz Lime Juice
• 2 tsp Matcha Powder
• 7 drops Pandan Extract

Preparation

1. Shake and strain over ice with pandan leaf garnish.

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Photo by Gigi Gui

Rum, Sake

Snake Charmer

by Gelo Honrade, Jade & Clover, NYC

Ingredients

• 1.5 oz Barrel-Aged Ming River
• .5 oz Coconut Rum
• .25 oz Overproofed Rum
• 4 dashes Coconut Bitters
• .75 oz Hazelnut Orgeat
• .5 oz Calamansi Lime
• .5 oz Mandarin Orange
• 2 drops Saline

Preparation

1. Shake and serve with mint garnish.

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Ming River also recently launched its Year of the Snake mugs, which, like all of their limited-edition mugs can be redeemed for bottle caps via their online Chop Shop.

The post Celebrate the Lunar New Year with Ming River appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Vieux Dragon made with Martell Cordon Bleu. Martell, the iconic French cognac house, is proud to introduce the Martell Cordon Bleu Lunar New Year Limited Edition– a refined masterpiece celebrating the elegance and symbolism of this zodiac year, the Year of the Snake.

Vieux Dragon

Ingredients:

• 2 parts Martell Cordon Bleu
• ¼ parts 5 Spice Simple Syrup
• ¼ parts Benedictine
• 2 dashes Angostura Bitters
• 1 dash Peychaud’s Bitters

Preparation: Stir over ice and strain into chilled rocks glass; garnish with lemon twist.

Lunar Old Fashioned

Ingredients:

• 2 parts Martell Cordon Bleu
• ½ parts Oolong Tea Syrup
• 1 dash Plum Bitters
• 2 dashes Peychaud’s Bitters

Preparation: Combine Martell Cordon Bleu, oolong tea syrup, plum bitters and Peychaud’s bitters in a rocks glass over ice. Give all ingredients a gentle stir, then garnish with moon orange twist.

Martell Cordon Bleu Lunar New Year x Limited Edition by Wu Jian’an

The special edition bottle was designed by Chinese visual artist Wu Jian’an, recently named a Forbes Top 40 Chinese Contemporary Young Artist, who reimagined vibrant packaging to capture the essence of Lunar New Year festivities and the joyfulness of celebrating with family and friends. Featuring characters who are singing and dancing together as they all become one unique and iconic blend, the artwork combines Martell’s rich heritage with the allure of the snake, symbolizing transformation, wisdom, and creativity.

The Martell Cordon Bleu Lunar New Year Limited Edition by Wu Jian’an can be purchased via ReserveBar and at select U.S. retailers for a suggested retail price of $200.

The post Vieux Dragon made with Martell Cordon Bleu appeared first on Chilled Magazine.

Source: Mixology News

Since its creation in 1943, the Irish Coffee has become a beloved classic, evolving from its humble beginnings in a small Irish town to a globally celebrated cocktail.

Combining the rich, bold flavors of coffee with the smooth warmth of Irish whiskey and a creamy finish, it’s no wonder this iconic drink has earned its place among the top 20 cocktails worldwide, as highlighted in the 2025 Bacardi Trends Report.

Today, bartenders and whiskey enthusiasts continue to innovate on this timeless recipe, adding new twists that honor its legacy while keeping it fresh and exciting. Below are three exceptional Irish Coffee recipes from Teeling Irish Whiskey, showcasing the perfect balance of tradition and creativity for every coffee lover to enjoy!

Whiskey

Irish Coffee

Ingredients

• 1 ½ oz. Teeling Small Batch Irish Whiskey
• 4 oz. Local Coffee Roast
• ½ oz. Demerara Syrup
• Bar spoon of Heavy Cream
• Garnish: Nutmeg

Preparation

1. In a warmed glass, mix Teeling Whiskey, brewed coffee, syrup and stir to combine.
2. Top with cream from the back of a bar spoon.
3. Garnish with grated nutmeg.

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Whiskey

Iced Irish Coffee

Ingredients

• 2 oz. Teeling Small Batch Irish Whiskey
• 2 oz. Cold Brew
• ½ oz. Demerara Syrup
• Bar spoon of Heavy Cream

Preparation

1. Shake Teeling Whiskey, syrup, and cold brew over ice.
2. Strain into a chilled mug filled with ice.
3. Top with cream and garnish with grated nutmeg.

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Beer, Whiskey

Caramel Cold Brew Martini

Ingredients

• 2 oz. Teeling Small Batch Irish Whiskey
• .5 oz. Salted Caramel Syrup
• 2 oz. Stout
• .5 oz. Cold Brew

Preparation

1. Chill a large coupe glass with ice.
2. Add all ingredients into the shaker and shake hard.
3. Strain into a small shaker and dry shake hard.
4. Toss ice in glass and double strain.
5. Garnish with chocolate powder.

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The post Celebrate National Irish Coffee Day With These Cocktails from Teeling Irish Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Harpoon Brewery, founded in 1986, holds Massachusetts Brewing License #001.

Inspired by European beer diversity, its three founders, who were college buddies, launched Harpoon Ale as the first product of Mass. Bay Brewing Company. The beer’s success popularized the “Harpoon Brewery” name. Known for its medium-bodied profile with light-copper malty sweetness and fruity esters, Harpoon Ale led sales until the 1993 introduction of Harpoon IPA. Initially a seasonal release, Harpoon IPA became the first packaged IPA in the Northeast and is now dubbed “New England’s Original IPA,” accounting for 70% of Harpoon brand sales. Mass.

Bay Brewing also owns Vermont-based craft brands Catamount and Long Trail, acquired in 2000 and 2022, respectively. Today, the company operates two breweries, three brewpubs, and seasonal beer gardens across Massachusetts and Vermont.

Seasonality plays a significant role in Harpoon’s philosophy. “We developed the first Winter seasonal beer on the East Coast, Winter Warmer, in 1988, and continue to offer fun, unique seasonal beers,” said Val Toothman, Chief Marketing Officer at Mass. Bay Brewing Company. Harpoon collaborates with iconic New England brands, creating products like Dunkin’ Cold Brew Porter and L.L.Bean Harvest Lager. Toothman emphasizes Harpoon’s dedication to innovative, regionally inspired beverages.

In Boston’s competitive craft beer market, Harpoon distinguishes itself as a legacy brand. “We never waver on quality and consistency,” Toothman explained, noting the brewery’s flagship IPA as “one of the brightest, most perfectly balanced and easy drinking ones around.” Harpoon also stands out with large-scale beer festivals held at its Boston Seaport brewery, drawing tens of thousands annually.

Community connection is paramount in Harpoon’s identity. The brewery’s Boston Beer Hall, inspired by European beer halls, was designed to foster a welcoming atmosphere. Toothman highlighted Harpoon’s community involvement, from hosting festivals and road races to raising significant funds for local charities.

“It’s all about the people. If we didn’t have such friendly faces and warm personalities representing the Harpoon brand day in and day out, we would be nowhere near where we are today. This is also why we place such value on and pride ourselves in being an employee-owned company alongside several other dedicated and passionate organizations throughout the commonwealth and the rest of the country.”

Looking to the future, Harpoon plans to refocus on its core offerings and introduce a new, easy-drinking beer to its lineup by late spring or early summer 2025. “We are very much looking forward to meeting consumers where they are by introducing a new style of beer to the core Harpoon family that’s fully flavored, yet less-filling come late-spring/early-summer, but that’s all we can say for now. Stay tuned!”

The post Easy-Drinking Beer with Harpoon Brewery appeared first on Chilled Magazine.

Source: Mixology News

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

The five-day celebration of food, wine, spirits, and Bahamian-culture attracts all sorts of talent from celebrity chefs to connoisseurs. We ask Master Distiller Dan McKee of Michter’s Whiskey about this year’s event.

Talk to us about Michter’s involvement with NPIWFF. What inspired Michter’s involvement in the event?

Michter’s participates in some incredible shows and events around the world. Meeting new fans and talking with whiskey lovers who have been fans of the brand for a long time is something I really love to do. Along with bartenders, chefs have long championed Michter’s and American whiskey, and NPIWFF brings together some of the greatest culinary legends at Atlantis, a truly world-class venue. We were honored to have the opportunity to present our whiskeys at this unforgettable event.

Tell us about your experience this year.

The opportunity to have Michter’s participate in the NPIWFF was very special for us. The intimate whiskey tasting at the Dilly Club allowed us to share some of our limited and rare whiskeys. This tasting provided a journey through multiple types of whiskey, using different mash bills, varieties of oak, and lengths of aging and %ABV. A truly unique experience. In between each expression, we were able to take a deep dive into what makes Michter’s a premium whiskey. It’s very rewarding to be able to speak about our philosophies and six signature production techniques while at the same time enjoying the unique experiences offered by each whiskey.

What were some of the highlights?

The event started off with great cocktails crafted by the talented Dilly Club bar team using our Michter’s whiskeys. This was then followed by the tasting that included our US*1 Small Batch Kentucky Straight Bourbon, US*1 Single Barrel Kentucky Straight Rye, US*1 Toasted Barrel Finish Rye, Shenk’s, Bomberger’s, 10 Year Single Barrel Kentucky Straight Bourbon, 10-year Single Barrel Kentucky Straight Rye, and the Michter’s 20-year Kentucky Straight Bourbon. For some, this may be their only opportunity to experience these whiskeys.

What are you looking forward to next year?

Meeting more whiskey lovers from around the world and sharing our limited whiskeys made by our extremely talented and hard-working team in Kentucky.

What are some of your biggest takeaways from the event?

I loved the enthusiasm of everyone that attended. We had whiskey lovers of different ages and experience levels. For most in attendance, it was the first time they had an opportunity to try these limited Michter’s American whiskeys.  As we progressed through the tasting, the engagement level continued to grow. I always know the event is going well when people are asking questions and sharing their experiences about each whiskey. Events like this are about bringing people together and creating memorable experiences.

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

Of the many great events at the NPIWFF, the Michter’s Whiskey Experience offers an inside look into Michter’s six signature production techniques while enjoying very limited whiskeys of different styles. It’s a great time to learn about and taste the best American Whiskeys.

The post We Ask Master Distiller Dan McKee of Michter’s Whiskey about Nassau Paradise Island Wine and Food Festival appeared first on Chilled Magazine.

Source: Mixology News

A mezcal where the mezcaleros call the shots.

It’s not often you find a spirit owned and operated by those who produce the elixir itself. Wahaka Mezcal co-owner and Master Distiller Alberto “Beto” Morales weaves Oaxaca’s old-world traditions with the present-day to create a mezcal representing community, quality, and respect for the land.

“Watching my father work in the fields and my mother cook for everyone who helped him, inspired me to do things differently—not just to sell a product in bulk but to create our brand,” says Beto.

“We—me and my family—are shareholders and have been fully integrated into the project—a rarity in the mezcal world.”

Morales carries his irrefutable respect for the land that birthed the Oaxacan people and multiple agave varieties in every step of Wahaka Mezcal.

“In San Dionisio Ocotepec, the small village where our “palenque” or distillery is located, is blessed with having a tremendous variety in agaves, farmed, wild, low land, and highland varietals,” shares Beto.

“The altitude, weather, soil, and subsoil all contribute different characteristics, nutrients, and minerals, which help distinguish and concentrate the sugars of the agaves at the time of distillation, leading us to achieve a mezcal of very high quality.”

The resounding knowledge of a true mezcalero, a master mezcal distiller, leading the brand makes a difference. Yet, it’s not only his impressive distilling expertise that churns out excellent small-batch mezcal—it’s his family and community’s legacy, whose Zapotec culture is more ancient than mezcal itself.

“Wahaka Mezcal is a symbol of hard work, unity, and the state of Oaxaca with people who workday in and day out to put food on their tables,” adds Beto.

“Unfortunately, we’ve seen many producers industrialize their processes to meet demand, sacrificing aspects that make mezcal special. We remain committed to our traditions, artisanal methodologies, community, and the agaves that make our mezcal unique.”

Keeping out the commercial is felt with every sip of Wahaka’s Mezcal, whether the Espadín or the rare Tobalá. The quality is a clear theme one that wouldn’t be there without the mighty Oaxacan community that Wahaka mezcal supports through employment, safeguarding local habitats, and more.

While always giving back, Morales is still moving forward – this time with a new release that will give us an intimate seat at his family table. Based on a recipe from Morales’ mother, Zaponauta, the Spirit of New Horizons is the first Oaxacan mezcal coffee liquor on the market. It’s a liquor meant to fuel the future, which as Morales reminds us cannot be done without respect for the past.

The post We Ask Master Distiller Alberto Morales about Wahaka Mezcal appeared first on Chilled Magazine.

Source: Mixology News

Photos by Glee Digital Media

Adam Fournier brings over 15 years of experience to the hospitality industry, having worked at renowned Los Angeles venues like Areal, The Chestnut Club, and The NoMad LA.

His expertise in rare spirits helped shape the bourbon boom in LA, where he curated over 30 single barrels. Fournier has competed in prestigious events such as Heaven Hill’s Bartender of the Year and the Remy Martin Sidecar Competition and was named Diageo World Class US Bartender of the Year in 2021, placing in the Global Top 5. He is also an advocate for mindful drinking and believes that non-alcoholic drinks should be just as creative and delicious as traditional cocktails. Beyond his work at Spago, he shares his insights into cocktail culture through writing and presenting.

At Spago Beverly Hills, Fournier offers an iconic and ever-evolving experience. He describes the restaurant as “the birthplace of Californian fusion cuisine,” and says that this spirit of innovation “inhabits the menu and the guest experience every day.” Fournier emphasizes that while the food and drinks are exceptional, it’s the staff’s personality and attention to detail that elevate the experience. “Once you walk through the doors, you are going to have a world-class dining experience, but more than that, you are going to have a world-class hospitality experience.”

The cocktail menu at Spago is inspired by the kitchen and the restaurant’s award-winning wine program. It is structured around a tasting wheel, allowing guests to select drinks based on their body intensity. Fournier also created a Spirit-Free menu “as thoughtful and deep as the main cocktail menu” to ensure that non-drinkers have the same experience.

“Anyone who is choosing to not imbibe feels as a part of the experience as every other guest.”

Popular cocktails on the menu include the Amalfi Gimlet, which features gin or vodka, Meyer lemon, and an “Amalfi Air” that evokes the Mediterranean breeze, and the Banana Dance, a personal favorite of Fournier’s that is essentially a low-ABV Manhattan-style drink with banana-infused sherry and Irish whiskey. The star of the show, however, is the Walrus & The Carpenter martini. “At its core, it’s a seaside martini themed around the whimsy of the Lewis Carol poem of the same name about a Walrus & a Carpenter who lead a family of oysters down the beach to consume them only to be sad when they’re finished as there are no more oysters to eat.

It combines Ford’s London Dry Gin with a house blend of four different vermouths, quinquina, and sherry. This vermouth blend has been infused with oyster shell and sea beans. The drink is seasoned with sea salt and mignonette, served sidecar style to maintain that perfect chill and garnished with a whole oyster on the side. The whole setup is on a tray with the artwork and final stanzas of the poem so as each component is removed the guest can feel that longing for just one more oyster, for just one more sip of martini.”

When it comes to creating a successful bar program, Fournier believes in focusing on both the details and guest preferences. “If you’re building a program just for yourself, the only person sitting at your bar will be yourself,” he says. He encourages bartenders to be curious, learn from others, and perfect their techniques, whether using a jigger or free-pouring. However, flavor is King.

“All the technique, all the stories, all the technology in the world won’t matter if the drink doesn’t taste good. Not every drink needs to be a mass crowd-pleaser, but it better please the crowd that likes that style of drink.”

Photo by Glee Digital Media

Sherry, Vermouth

The Walrus & The Carpenter

by Adam Fournier

Ingredients

• 2 ½ oz. Ford's London Dry Gin
• ¾ oz. Oysters Shell and Samphire Infused Blend of Vermouths*
• 5 Dashes Mignonette
• 3 Drops Saline

Preparation

1. Combine all ingredients in a mixing glass. Stir with ice.
2. Strain into a chilled carafe in a bowl with ice to keep the drink to perfect temp.
3. Garnish a chilled martini glass with pickled sea beans or a lemon stuffed olive.
4. Place the side car service and a serving try with a single oyster.
5. As each component is finished, remove them from the tray to read the final lines of the drinks namesake poem and feel that longing for just one more bite of oyster and just one more sip of martini.

Additional Notes

Note: At Spago, we full batch the drink and keep it in the freezer, pulling it out only at the last second to ensure that coldest martini possible.

*Oysters Shell and Samphire Infused Blend of Vermouths

---

Ingredients

• 500 g. Noilly Pratt Extra Dry Vermouth
• 200 g. Dolin Dry Vermouth
• 200 g. Cap Corse Blanc
• 100 g. Lustau Manzanilla Sherry
• 150 g. Cleaned Oyster Shells
• 100 g. Sea Bean

Preparation

1. Take the tops of the shucked oysters and clean them under hot water.
2. Gently crush them to create more surface area.
3. Combine the Vermouths and sherry with the oyster shells in a vacuum seal bag.
4. Vacuum seal and store in the refrigerator for 12 hours.
5. Remove from bag and fine strain to remove oyster shells.
6. Return the liquid to another vacuum bag with the sea beans.
7. Seal and let set under refrigeration for another 4 hours.
8. Open and fine strain.
9. Store in a clean glass container under refrigeration for up to three (3) weeks

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The post Crafting Exceptional Cocktails with Bartender Adam Fournier appeared first on Chilled Magazine.

Source: Mixology News