Honolulu Bars Archives - Page 105 of 410 - Side Bar

Linnea’s Garden

Courtesy of The Elysian Bar

“The Linnea’s Garden is named after the book “Linnea in Monet’s Garden” as our Atrium space is designed with a nod to Claude Monet’s yellow dining room with the red and white checkered tiles.” Cody Warembourg, General Manager of The Elysian Bar

Ingredients:

• 1/2 oz. Passionfruit Liquor
• 1/2 oz. Cappaletti Aperitivo
• 1 1/2 oz. Berto Blanco
• 2 oz. Sparkling Rosé
• 6 dashes orange bitters

Preparation: Build in a wine glass starting with the Bitters, then add ice, the remaining ingredients and top with Sparkling Rose. Garnish with flower, optional.

Palm & Pain

Courtesy of Palm&Pine

“The Palm&Pain is one of our new signature cocktails and mixes Palm&Pine’s “South and South of That” concept by blending Bourbon, Mezcal, Peychaud’s Apertivo, lime, and a kick of a local ginger beer. The result is a super crisp and clean cocktail with a killer smoky note which matches perfectly with our food.” Kimberly Patton Bragg, Beverage Director

Ingredients:

• 1 oz Benchmark Bourbon
• 1 oz El Buho Mezcal
• 1/2 oz Lime Juice
• 1/2 oz Peychaud’s Apertivo
• 1/4 oz Simple Syrup
• 2 generous dashes of Angostura Bitters
• Orange and mint, to garnish

Preparation: Shake all ingredients over ice. Strain into rocks glass, over ice. Top with ginger beer. Garnish with orange and mint, optional.

75 cent French 75s

Courtesy of Criollo

From Criollo, we have two stunning cocktails, their 75 cent French 75s and the Vieux Carre.

“Our French 75 cocktail is a delicious brunch cocktail that offers a sweet and tart, lemony taste in addition to the refreshing bubbles.” Marvin Allen, Beverage Manager at Hotel Monteleone.

Ingredients:

• 1/2 oz Botanist Gin or St. Remy Brandy
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• Champagne or Sparkling Wine

Preparation: Shake all ingredients over ice. Strain into a champagne flute and top with your favorite sparkling wine or champagne.

Vieux Carre

Courtesy of Criollo

The Vieux Carre was created at the stunning Hotel Monteleone in the mid-1930s by the lead bartender at the time, Walter Bergeron. Folklore tells us the Vieux Carre was created as a tribute to the many cultures that existed in the French Quarter.

“To honor the French, he used Benedictine and Cognac, for the Italians, Sweet Vermouth, the Americans, Rye Whiskey, and lastly, the bitters for the Islanders of the Caribbean.” Marvin Allen, Beverage Manager at Hotel Monteleone.

Ingredients:

• 1/2 oz Rye Whiskey (we use Sazerac Rye)
• 1/2 oz Cognac (we use Ferrand 1840)
• 1/2 oz Sweet Vermouth
• 1/4 oz Benedictine
• 2-3 drops of Angostura Bitters
• 2-3 drops of Peychaud’s Bitters

Preparation: Place all ingredients in an ice filled rocks glass, in the above order. Garnish with a fresh lemon twist over the top.

The post 4 Cocktail Riffs from Popular New Orleans Hotspots appeared first on Chilled Magazine.

Source: Mixology News

Raise a toast to one of America’s most popular liquors this October 4th! Vodka has become the backbone of the spirits industry, according to the Distilled Spirits Council of the United States.

In honor of the boozy occasion, we’ve rounded up 12 vodka libations for you to mix up this National Vodka Day! Check out the full recipes below.

James Bond Type Beat

Broken Shaker, Freehand Chicago

“Inspired by Bond himself, this sultry sip is harmoniously Infused with Grey Goose Vodka, Manzanilla Sherry, Cointreau, Lizzy-Spice bitters and simple syrup; served shaken not stirred.” – Travis Pentecost, Food & Beverage Director at Broken Shaker Chicago

Ingredients:

• 10 oz Grey Goose Vodka
• 1 oz Manzanilla Sherry
• 0.5 oz Cointreau
• 0.25 oz simple syrup
• Lizzy-Spice bitters (25g cinchona, 10g juniper, 5g black cardamom, 10g coriander, 5g black pepper, 20g grapefruit peel & 200g gem clear)

Preparation: Combine all ingredients and stir. Serve in a chilled coupe glass, and garnish with a lemon peel.

Lemme Baiju A Drink

Broken Shaker, Freehand Chicago

“Infused with Absolut Vodka, Ming River Baiju, Cherry-Rose Tea Cordial, lime and Elderflower Tonic, this tantalizing sip beautifully blends the ancient taste of Ming River spirits with the sweet, subtle notes of cherry-rose tea and elderflower tonic, creating a delightful symphony for the taste buds.” – Travis Pentecost, Food & Beverage Director at Broken Shaker Chicago

Ingredients:

• 1.5 oz Absolut Vodka
• 0.5 oz Ming River Baiju
• 0.75 oz Cherry-Rose Tea Cordial
• 0.5 oz lime juice
• Elderflower Tonic, to top

Preparation: Combine all ingredients in a shaker, shake with crushed ice, serve in a collins glass and garnish with sage and edible pansy

Lychee Mendoza

MATADOR BAR at The Miami Beach EDITION

“Named after it’s origin of discovery, Mendoza, this delicious twist on a classic sip is beautifully blended with fresh lychee juice, lychee liquor and Reyka Vodka, paying homage to the past, high fiving the future and satisfying every taste bud.” – Christopher Galdamez, Lead Bartender at MATADOR BAR 

Ingredients:

• 2 oz Reyka Vodka
• 1.5 oz fresh lychee juice
• 1 oz lemon juice
• 0.75 oz lychee syrup
• 0.25 oz simple syrup

Preparation: Combine vodka, lychee juice and lemon juice in a shaker, shake with ice, strain, serve in a chilled glass and garnish with an orchid flower.

Mr. C Cocktail

Mr. C Miami – Coconut Grove

“Inspired by warm evenings on Italy’s Amalfi Coast, the Mr. C Cocktail is lovingly crafted with vodka, Mr. C Prosecco, mandarin juice and fresh lemon juice, creating a zesty yet refreshing libation, best enjoyed with closest friends and family.” – Daniel Velez, Head Bartender at Mr. C Miami – Coconut Grove

Ingredients:

• 2 oz Absolut Vodka
• 2 oz Mr. C Prosecco
• 2 oz mandarin juice & fresh lemon juice (1 oz each)

Preparation: In a cocktail shaker, combine the Mandarin Juice, vodka, Prosecco and lemon juice with ice. Shake lightly and pour into a rocks glass or strain into a flute. Top with more Prosecco to make it extra bubbly.

Cucumber Martini

MARKET at The Miami Beach EDITION

“Crisp and invigorating, this refreshing elixir immaculately marries the coolness of cucumber with the refreshing breeze of mint, creating a symphony of pure refreshment in every glass.” – Bryan Velez, Mixologist MARKET at EDITION

Ingredients:

• 2 oz Vodka
• 1 oz lemon juice
• 0.5 oz simple syrup
• 2 mint leaves
• 3 cucumber slices

Preparation: Muddle the cucumber slices, mint leaves, lemon juice, and simple syrup together. Add vodka, shake, and strain into a martini glass. Garnish with skewed cucumber ribbon.

Azul

Baia Beach Club at Mondrian South Beach

“Inspired by the glistening waters of Biscayne Bay, the Azul at Baia Beach Club is harmoniously infused with Ketel One Botanicals Peach & Orange Blossom, St. Germain, White Wine and Ketel One Spritzer – vibrant, fruity and refreshing, perfect for a warm Miami night.” – Frank Petitto, Director of Food and Beverage at Mondrian South Beach

Ingredients:

• 1 oz Ketel One Peach & Orange
• 0.5 oz St. Germain
• 0.5 oz Blue Curacao
• 1.5 oz White Wine
• 0.5 oz Ketel One Spritzer Peach & Orange
• 0.75 oz lychee juice

Preparation: Place lychee juice and fruit in the 18 oz cocktail shaker, add Ketel One Peach & Orange, St. Germain, Blue Curacao, and white wine. Proceed to add rock ice, Ketel one spritzer and stir. Add the rest of the fruit. Pour on Wine glass and garnish with orange wheel and lychee.

Tropical Storm

Broken Shaker, Freehand Miami

“Immerse yourself in the citrusy flavors of the Tropical Storm at Broken Shaker, featuring citrusy flavors of orange, pineapple, and lemon this sip is sweet, strong, and zesty, perfect for a hot Miami day.” – Jose Perez-Roura, Property Bar Manager, Broken Shaker Miami

Ingredients:

• 1.5 oz Absolut Vodka
• 0.5 oz Velvet Falernum
• 0.5 oz Martini & Rossi Fiero
• 0.25 oz simple syrup
• 0.75 oz pineapple juice
• 0.75 oz lemon juice

Preparation: Add all ingredients into a cocktail shaker, add ice, shake and strain into a Collins glass. Add crushed ice and top with Peychaud’s Bitters. Garnish with a mint sprig and marigold flower.

Island Avenue

Monterrey Bar, The Standard Spa – Miami Beach

“Introducing ‘Island Avenue,’ the embodiment of timeless elegance and Miami Beach spirit. Exclusively at Monterrey Bar, this classy, super-sexy vodka cocktail ignites your senses with Belvedere Vodka, Dolin Blanc, a tantalizing blueberry-ginger cordial, fresh mint, and the essence of coconut water. Crafted for Miami Beach locals, it’s a tropical rendezvous in a vintage speakeasy, where great flavors await.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1 oz Belvedere Vodka
• 1 oz dolin blanc
• 0.75 blueberry ginger syrup
• 1.5 oz coconut water
• 0.75 oz lemon
• mint leaves

Preparation: Shaken and strained, served over crushed ice in a Collins glass, with a mint sprig, and topped with an ice shell filled with frozen blueberries.

Sundown Cosmo

Monterrey Bar, The Standard Spa – Miami Beach

“Elevate your evening at Monterrey Bar with the ‘Sundown Cosmo.’ This classy, sexy vodka cocktail is a modern twist on a classic, featuring Ketel One Citron Vodka, Cointreau, acidified white cranberry, and a touch of lemon bitters. Served in a timeless coupe glass and garnished with cranberry frozen ice spheres, it’s a sophisticated libation that redefines your expectations. As an added touch, discover the stars with a personalized zodiac card based on your sign—a cocktail experience unlike any other, made for those who seek greatness with every sip.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1 oz Kettle One Citron
• 0.5 oz Cointreau
• 1 oz white cranberry juice
• 0.25 oz Supasawa
• 0.25 oz simple syrup

Preparation: Shaken and strained into a martini glass. Topped with frozen cranberry balls made from 50% cranberry 50% water.

Waterfront Mule

Lido Bayside Grill, The Standard Spa, Miami Beach

“Experience Miami’s magic from the water’s edge with the ‘Waterfront Mule.’ Crafted with vodka, Cocchi Americano, shaken with cold-pressed lime and fresh ginger, and crowned with a float of butterfly pea tea, this classic riff on a cocktail is more than just a drink; it’s an invitation to savor the city’s skyline. Found exclusively at Lido Bayside, it’s a beautiful libation where elegance meets balance, making every sip a picturesque memory.” – Ernesto Breijo, Food & Beverage General Manager

Ingredients:

• 1.5 oz Vodka
• 0.5 oz Lime
• 0.25 oz Agave
• 0.25 oz fresh juiced ginger

Preparation: Shaken and double strained over ice in a Collins glass. Topped with butterfly pea vine tea. Garnish with mint and lime.

Lotus Flower Cocktail

Katsuya, SLS South Beach

“Inspired by the purity and elegance of the plant for which it is named, the Lotus Flower cocktail masters the idea of simple yet elegant. A harmonious symphony of Grey Goose Vodka, raspberries, mint, lemon, and soda keeps the cocktail refined but full of flavor.” – Ricardo Schargel, Lead Bartender

Ingredients:

• 4 mint leaves
• 2 barspoons raspberry puree
• 1 oz lemon juice
• 1 oz simple syrup
• 1.5 oz lemongrass & blackberry Belvedere Vodka

Preparation: Muddle mint in shaker, combine all ingredients in shaker, shake and strain into a rocks glass over ice, garnish with mint sprig and 2 skewered raspberries.

Tomatini

LPM

“Our team lovingly refers to the Tomatini as LPM in a Glass, based on Ketel One Vodka. The Tomatini combines freshly muddled Campari Tomatoes with a pinch of salt and pepper, a 3-year-old white balsamic vinegar, and a dash of simple syrup for balance, garnished with salt and pepper dipped cherry tomato and theatrically cracked black pepper! The Tomatini is a light, fragrant and savory Martini that will transport our guests to the French Riviera with just one sip.” – Barna Jeremias, Bar Manager of LPM Miami

Ingredients:

• 80-100 grams of Campari Tomato
• pinch of salt & pepper
• 1.75 oz Ketel One Vodka
• 1/3 oz Pensato White Balsamic 3 Year Old
• 2 tbsp simple syrup

Preparation: Muddle all the ingredients in a shaker, shake well, and double strain into a Martini Glass, garnish with a cherry tomato half dipped in salt & pepper and place on the rim of the glass. Topped with fresh cracked pepper.

The post Happy National Vodka Day! appeared first on Chilled Magazine.

Source: Mixology News

Ravello Ristorante,  an Amalfi coast-inspired restaurant in the heart of Montgomery, Alabama, has expanded upwards with the opening of its rooftop bar, Bar Attico.

Bar Attico is described as chic and intimate, with its speakeasy-like libation room paying homage to the original building and the glory days of the Roaring Twenties. The comfy, cozy, and inviting space lends itself to conversation and cocktails that are as flavorful as the vibe. It’s described as the livelier and lighter side of what Ravello Ristorante offers just down the stairs.

The cocktail program at Bar Attico encourages guests to push the limits of their palate, with inspiration from Italian traditions. Guests will find that their libations are thoughtfully crafted with fresh, local ingredients, herbal flavors, bitter Italian-made liqueurs and house-made ingredients, such as Limoncello and Espresso, and fresh Alabama peaches. Cocktails like the “Manhattan Nevada,” which consists of Old Forester 100, peach, dry vermouth and smoke, and “Cadillac Vibin’” with its amaretto, rye whiskey, Torino Vermouth and egg white, beautifully blend Italian staples and close-to-home flavors. Wine is not forgotten, and their selections help to “transport time and place,” with choices from a Portuguese Pet Nat, to a classic Lagrein to the Russian River Valley for a Sauvignon Blanc or Chardonnay, and more.

Nicholas Wyatt, the general manager of Bar Attico, believes that to level up your cocktail game, the focus must be the technique.

“Ingredient quality can’t help a poorly prepared drink. With water as the most crucial ingredient, just a half ounce of too much or too little can be the difference between a world-class libation and a mess in the bottom of your dump well.”

Regarding a bartender’s skill set, memory and a robust knowledge base is imperative. “Be a student of the world. Intentionally focus on topics outside of the bar world. Although picking new recipes or discovering other mixologists’ work is intoxicating, it means nothing if you can’t speak with guests on a wide range of other topics. Without being able to build rapport with people from various backgrounds, you’re setting yourself up to fail.”

Wyatt sees cocktail culture integrating itself into other areas of the hospitality scene, from coffee chops to cigar lounges to escape rooms and arcades. “I don’t think guests will have to just drink beer when they really want a cocktail at their local dive for much longer. Respect for well-made cocktails is growing out of a niche market and into the mainstream.”

The post Speakeasy-like Rooftop Bar Attico Pays Homage to Roaring Twenties appeared first on Chilled Magazine.

Source: Mixology News

This all new cocktail bar and specialty seafood restaurant is a gathering place for locals and visitors alike to indulge and escape the Texas heat.

Founded by buddies Stewart Jarmon and Daniel Berg, Bill’s Oyster offers a wide selection of seafood and other eats, as well as an expertly crafted menu of martinis (and classic cocktails, too!). The bar program, created by Beverage Director Richard Thomas, includes a martini for everyone!

Check 2 of them out below.

The Red Hand

Ingredients:

• 1.5 oz Gin (we use Sipsmith)
• .5 oz Green Chartreuse
• .75 oz Lillet Blanc
• 1 dash saline solution (equal parts water and salt, shaken to dissolve)

Preparation: Add all ingredients to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Strain into a chilled martini glass. Top with cucumber ribbon for garnish (optional).

Dangerous Curves

Ingredients:

• 2 oz Blanco Tequila (we use Cascahuin Blanco)
• .75 oz Carpano Bianco Vermouth
• 1 dash saline solution (equal parts water and salt, shaken to dissolve)

Preparation: Rim a chilled martini glass with black salt (optional). Add all ingredients to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Strain into chilled martini glass. Drop in a Sweety Drop Pepper for garnish (optional).

The post Must Mix: 2 Elevated Martini Recipes from Bill’s Oyster! appeared first on Chilled Magazine.

Source: Mixology News

We’re thrilled to announce the legendary Dale DeGroff will be gracing this year’s Chilled 100 Elevate Event as our esteemed keynote speaker joined by Ted Breaux, world-renowned absinthe expert. Prepare for an unforgettable evening of mixology mastery and inspiration from these industry legends.

Celebrated for sparking the classic cocktail revival in New York’s famous Rainbow Room in the 1990s, Dale DeGroff reinvented the bartending profession, igniting a global cocktail renaissance that continues to this day. Dale’s contributions are credited with two James Beard awards, the Tales of the Cocktail Lifetime Achievement Award, Wine Enthusiast’s 2019 Cocktail Legend Award, and many others.

T.A. (Ted Breaux) is a research scientist and world-renowned absinthe expert, who carefully reverse engineered vintage absinthes. He worked diligently with the TTB to get a 95-year ban lifted, and in 2007, Lucid became the first genuine absinthe to be available in the United States. Distilled in strict accordance with traditional French methods in the historic Combier Distillery in the Loire Valley of France, his award-winning absinthes are made with whole European herbs free of artificial flavors or colors.

Here’s What to Expect from Breaux and DeGroff at ELEVATE:

The evolution of big flavor in American Cocktails and Spirits. Ted and Dale will explore how American palates have changed from simple and sweet mixes of the 90s to strong flavors in classics, tropical drinks, and aperitivo and digestivo that are taking over cocktail hour.

DeGroff and Breaux recently collaborated on a new line of spirits, DeGroff New World Amaro and DeGroff Bitter Aperitivo, produced in partnership with Oregon’s Clear Creek Distillery, a subsidiary of Hood River Distillers. best known for their fruit brandies. DeGroff’s amaro and aperitivo were developed with T.A. Breaux. The elegant 700 ml bottles made by Italian glassmaker Bormioli resemble the “square to round” champagne flutes once used at the Rainbow Room, where DeGroff led the revival of using fresh fruit juices in mixology during the 1980s.

Prepare for an unforgettable evening of mixology mastery and inspiration from these industry legends. Join us in Louisville, this November and ELEVATE your spirits.

ELEVATE Tasting Room and Dinner Sponsorships Still Available!

Opportunities include sponsored brand sections in the tasting room with an opportunity to network with all 150 Chilled 100 ELEVATE attendees.

Seize this exceptional chance to engage in one-on-one networking with some of the industry’s foremost professionals in an ELEVATED setting.

Logo recognition will be featured throughout the event and on all promotional materials as an Official Sponsor.

For more information, contact Jeff Greif at jeff@freeagentmedia.com

The post Announcing Dale DeGroff and Ted Breaux at ELEVATE, 2023! appeared first on Chilled Magazine.

Source: Mixology News

ICYMI, the Espresso Tonic is THE drink for end of summer!

With a perfect pairing of carbonation and caffeine, our Drink of the Week,  The Espresso Tonic, is served at The Venetian Resort Las Vegas. Made with just two ingredients, espresso and tonic, the trendy E&T mocktail is for those looking to sip on something buzzy, but non-alcoholic. It can be found at Matteo’s and BRERA Osteria.

E&T

Ingredients:

• 2 oz Espresso
• 4 oz Tonic

Preparation: Combine ingredients in a rocks glass over ice. Garnish with lemon wheel.

The post End of Summer Mocktail, The Espresso Tonic appeared first on Chilled Magazine.

Source: Mixology News

Deep Eddy Vodka is known for bringing people together for carefree good times.

The brand recently hosted its first inaugural “Craft the Fun” Cocktail Challenge, bringing together talented bartenders from across the country to compete against one another to create a cocktail featuring Deep Eddy Ruby Red Grapefruit Vodka.

Contestants were asked to create an all-encompassing experience featuring a three-part cocktail challenge showcasing their technique, creativity, and hospitality to judges Lynn House, Jeffrey Morgenthaler, and Christine Wiseman. In the end, industry veteran Ashley Sarkis from Charlotte, North Carolina, blew the judges away with her incredible creativity in combining Deep Eddy’s core products with unique ingredients.

Ashley’s “It’d Be a Lot Cooler” cocktail brought forward Deep Eddy Ruby Red’s lightly sweet and tart flavor by accenting the vodka with lemongrass tea. Ruby Red gives the drink a perfectly pink hue, which perfectly nods to Deep Eddy’s commitment to raising awareness for breast cancer and its newest philanthropic partner, The Tutu Project. The New Jersey-based non-profit aims to bring cheer and support to those affected by breast cancer. An adaptation of the Cocktail Challenge’s winning drink featuring Ruby Red will be utilized nationally to help support Deep Eddy’s year-long commitment to The Tutu Project.

The word “fun” isn’t typically thrown around when a person receives a cancer diagnosis. It’s also atypical for someone to immediately try to bring levity to such a serious situation. But after the initial moments of shock and subsequent pangs of grief, Bob Carey decided that using humor is how he would help his wife Linda fight breast cancer. Linda Carey received her breast cancer diagnosis in 2003. The news shook their family to the core, but they vowed to fight the disease in any way they could. One of those ways included battling the overwhelming sadness and uncertainty with laughter.

Bob, a photographer by trade, hatched a unique plan to combine his photographic skills with his desire to make his wife smile. His recipe for success included his camera, a few iconic landmarks around the country, and a pink, frilly ballet tutu. Bob, admittedly not built like a ballet dancer, staged photos of himself wearing only a tutu at places like Times Square and the Rock & Roll Hall of Fame. These images were quite amusing for Linda and the other cancer patients—she shared them while she received treatment. Smiles were seen, and laughs were heard in the rooms where the “beeps” and “whirs” of the chemotherapy machines once filled the silence.

To share the joy, the Careys decided to publish Bob’s photographs in the form of a 96-page coffee-table book with the proceeds going directly to fight cancer. And thus, The Tutu Project was born. The effort quickly gained widespread attention and became a platform for raising funds and awareness.

When the team at Deep Eddy Vodka heard about the Carey’s inspiring efforts, they immediately wanted to help and saw an opportunity to support them through their Craft the Fun Cocktail Challenge. “The bringing together of our ‘Craft the Fun’ Challenge and our partnership with The Tutu Project perfectly represent Deep Eddy’s commitment to our communities and our hope to bring joy, fun, and authentic good times to others. We are honored to partner with the Tutu Project to help raise awareness for the needs of those battling breast cancer,” says Hannah Venhoff, Vice President of Deep Eddy Vodka. “Tutu Project’s emphasis on celebrating life’s moments, both big and small, and spreading positivity, especially during challenging times, is both inspiring and motivating.”

As part of their Deep Eddy Cares philanthropy program, the brand is gifting $25,000 to The Tutu Project, marking another step in their ongoing efforts to give back. This donation supports fundraising events, collaborations, and sponsorships, which contribute to critical cancer research, patient support programs, and initiatives dedicated to the well-being of those undergoing cancer treatment. Since its establishment in 2020, Deep Eddy Cares has donated over $350,000 to a diverse group of non-profit organizations, as detailed on their website: deepeddyvodka.com/deep-eddy-cares.

The collaboration between Deep Eddy Vodka and The Tutu Project is scheduled for a timely release just before the commencement of Breast Cancer Awareness Month. Deep Eddy Vodka’s partnership with The Tutu Project can also symbolize hope and solidarity. Just as individuals battling cancer draw strength from their communities and support networks, this collaboration sends a powerful message of unity in the fight against cancer. Together, they can inspire individuals to embrace resilience, find the “fun” in adversity, and work towards a future where cancer is no longer a life-threatening adversary.

The post The Power of Resilience and a Pink, Frilly Tutu – Eddy Vodka & The TUTU Project Partner to Fight Cancer appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine and Novo Fogo invited bartenders to submit cocktails in a couple of categories symbolized by two of Brazil’s most beloved musical genres:

SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Congratulations to these 10 brilliant Semi-Finalist bartenders whose cocktails showcase the versatility of Novo Fogo Cachaças!

Stay tuned over the next few weeks—Chilled will post videos of these TEN (10) Semi-Finalists creating their cocktails, competing for a chance to win cash prizes and an all-expense paid trip to Novo Fogo’s distillery in Brazil!

Emilio Salehi, San Francisco, CA

“Agua de Beber” | Bossa Nova

Bar Strength Cachaça, Liquid Alchemist Passionfruit Syrup, cucumber juice, Mommenpop Makrut Lime Aperitif, lime juice – clarified

Joseph Arakawa, Las Vegas, NV

“Sunset Suave” | Bossa Nova

Chameleon Cachaça, Tanager Cachaça, brown butter washed Lusteau sherry, sweet vermouth, Pierre Ferrand Dry Orange Curacao

Kenneth Young, Denver, CO

“Copacabanana” | Bossa Nova

Colibri Cachaça, lemon juice, banana orgeat, Giffard Banane du Brasil, Meletti

Peyton Edmondson, Nashville, TN

“Aventura em Nova York” | Samba

Biquinho pepper-infused Barrel-Aged Cachaça, caju syrup, biquinho pepper puree, Cocchi Americano, lemon stock

Erika Flowers, New Orleans, LA

“Baker’s Dance” | Samba

Silver Cachaça, Giffard Banane du Bresil, Tempus Fugit Crème de Cacao, lime juice, orange juice, Bittermen’s Burlesque Bitters, Angostura Bitters

Felisa Rivera, Glendale, AZ

“Arrastrando a Plátano” | Samba

Toasted cashew-infused Silver Cachaça, banana puree, coconut cream, spiced sweetened condensed milk, llime juice, pineapple juice, Himalayan pink salt

Justin Levaughn, Orlando, FL

“Ilha Das Bananas” | Samba

Colibri Cachaça, maduro syrup, coconut balsamic vinegar, lime, tamarind puree

David Leon, Chicago, IL

“Morning Routine” | Samba

Silver Cachaça, Barrel-Aged Cachaça, Silver Cachaça coffee cordial, salted pineapple, lime, sugar blend

Ingrid Folkers, Raleigh, NC

“Hannah’s Beat” | Samba

Silver Cachaça, pineapple-infused Aperol, aquafaba, lime sherbet, honey syrup, Remedy Tiki Bitters, orange blossom water, saline

Christina Mercado, Newport, RI

“Open Heart” | Samba

Bar Strength Cachaça, lemon juice, guava-sweet potato syrup, hibiscus ginger beer

The post Congratulations to the Top Ten Semi-Finalists in the Novo Fogo Brazilian Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

October 9-11, 2023 will see the international bar community get together again in the German capital: for Bar Convent Berlin! Along with the trade show of over 500 exhibitors from around 50 countries, there will also be an exciting and informative stage program served up at Messe Berlin this year.

It will even be the most extensive ever featured at BCB! Check it out!!

On the Main Stage in Hall 10.1, the trade show will kick off with an exciting topic: stress and how to avoid it. In his workshop-type lecture Kris Hall of the The Burnt Chef Project will share many valuable tips for more relaxed workflows with his colleagues. In his familiar, infotaining way “crowd pleaser” Danil ‘Cocktailman’ Nevsky will (with his audience) question the allegedly linear career paths in the bar industry on Monday afternoon and provide some advice on how young colleagues can find orientation and develop further in this dynamic business. This year’s main sponsor of the Main Stage is Bar Fabric, while the program content is curated by BCB Education Board like last year.

Interested in attending Bar Convent Berlin?

The international bar and beverage trade show runs from October 9th- October 11th

Buy your tickets here.

Panel Talks lure visitors to the Main Stage

Just as interesting, the Crafting Sustainable Culture: One Drink at a Time panel with bar expert Chockie Tom and Alex Francis of “Little Red Door” in Paris. They will address the relationship between sustainability and awareness of indigenous people in the industry and give tips on how to also address uncomfortable subjects within a bar context.

Under the title Spotlight: Women of the Drinks Industry Kaitlin Wilkes Back of “Celebrate Her”, Margarita Sader, co-owner of “Paradiso” in Barcelona, Gina Barbachano, bar manager at “Hanky Panky” in Mexico City, and Eleni Nikoloulia (BCB Education Board) will discuss female empowerment in the industry. These are just some of the many riveting themes covered by the Main Stage program, which will also be streamed again this year. The individual sessions will also be available on the BCB website after the event.

Liquid Stage & Taste Forum: catering to every taste

Over the three trade show days, the Liquid Stage in Hall 17 will again be the “port of call” for all bar professionals who want to find out about liquid products, their manufacturing and innovative preparation techniques: the extensive program with acknowledged experts ranges from Grappa and its mixability and the exciting world of the Chinese Baiju to mixing carbonized drinks as well as tips for quick, high-quality work.

Event participants can immerse themselves ever deeper in the world of spirits and cocktails at the Taste Forum in the Palais of Messe Berlin: this year, everything will revolve around such topics as refinement by barrel ageing, the mineral nature of cocktails and how the properties of drinks can be positively impacted with the “sixth taste” – fat.

On Wednesday afternoon, WSET (Wine & Spirit Education Trust), the leading provider of wine and spirits education and BCB’s education partner, will organize a Tasting Skills Workshop where participants can explore and improve their sensory abilities as well as their communication of this with guests.

BCB partners to enrich the continuing education program: This year will see WSET also contribute to educating BCB visitors with its own Main Stage Session Respect

Yourself: Career Planning for Bartenders for the first time.

Also at the Palais, the international hospitality community SIP – Share Inspire Pioneer by Pernod Ricard will extend an invitation to the “BCB x SIP Studio”: in a small, intimate circle BCB guests can exchange views with leading industry experts on current questions and develop ideas for the future of the hospitality business. Topics will include the (bartender) generation Z, approaches to the energy crisis and inflation as well as the positive impact of bars on the business and identity of cities, to name but a few of the numerous roundtable topics.

The categories cordials and liqueurs, modern brand building as well as agave spirits in Europe will be the themes of the Park Street University in Hall 11.2 on Tuesday of the trade show. Buzzword agave: trade show visitors can look forward to truly a deep dive into the world of Tequila and Mezcal in the form of interesting drink creations and tips for their own bars at the Agave Camp by Club Cantina & Barro Negro Athens. It will be staged in the BCB Agave Embassy (Hall 11.1) with partner Barro Negro Athens. Also in Hall 11.1, the German bartender union (Deutsche Barkeeper Union e.V.) will organise the DBU Workshop Area presenting a plethora of German keynotes from the industry for the industry on all three trade show days. Topics here will range from waste reduction and storytelling at the bar to lobbying and pushing one’s personal potential. On Wednesday, the workshops (the 1×1 of bar craftmanship, Mindful Drinking, the bar as career path and flair basics) will especially address young talents and trainees in the hospitality sector.

The stage and workshop program of BCB and its partners caters to just about every wish in 2023, offering inspirations galore for all bar industry professionals, from career starters to seasoned professionals and from mixologists to spirit entrepreneurs.

For detailed information on the BCB 2023 program click here.

Interested in attending Bar Convent Berlin?

The international bar and beverage trade show runs from October 9th- October 11th

Buy your tickets here.

The post Bar Convent Berlin, 2023 Presenting the Most Varied Program Ever! appeared first on Chilled Magazine.

Source: Mixology News

Happy National Coffee Day! To help you celebrate, we’ve got a two cocktails that go beyond the classic espresso martini. Mix them up after work because today is also Friday! Cheers!

Oaxacan Reviver

The Richardson (Brooklyn, New York)

Photo Credit: Peter Marquez

Ingredients:

• .25 oz Tempus Fugit Creme de Cacao
• .25 oz Grand Marnier
• .5 oz Vicario Coffee Liqueur
• .5 oz Thai Coconut Milk
• .75 oz Banhez Mezcal
• .75 oz Maison Dudognon 5yr Cognac
• 2 bar spoons of instant espresso

Preparation: Shake ingredients over ice. Strain into a collins glass over fresh ice.

Pattern Disruption

Boulton & Watt (New York, NY)

Photo Credit: Jenna Murray

Ingredients:

• 1 oz Ron Zacapa 23
• .5 oz Pierre Ferrand 1840 inf. w/ Coffee Bean
• .75 oz Martini & Rossi Ambrato
• .5 oz Sorel
• .5 oz Amaro CioCiaro
• 2 dash Angostura

Preparation: Garnish with Lemon & Orange Oil (discard), Dehydrated Orange Wheel

The post Must Mix: Celebrate National Coffee Day with These Caffeinated Cocktails appeared first on Chilled Magazine.

Source: Mixology News