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We go inside the mind of George F. Manska for an analytical look at Sensory Science for Bartenders. In this segment, George proves olfaction is more than smell.

Developing your sense of smell for the detection, identification, and discrimination of spirits is an enriching journey that enhances your appreciation and enjoyment of various spirits. Here are some tips to help you refine your olfactory skills:

1. Start with a Neutral Environment: Ensure your tasting environment is free from strong odors. Avoid perfumes, scented candles, or cooking smells that could interfere with your ability to pick up the subtle nuances in the spirits. Find a nice quiet place without strong breezes from the air conditioner or heating ducts. No music, TV, radio.

2. Use the Right Glassware: Different spirits can benefit from different types of glasses to concentrate and deliver their aromas effectively. In the past, Glencairn glass has often been recommended for whiskey, while snifters have been the traditional brandy tasting glass. In the overwhelming evidence we have previously provided in this column, the NEAT glass, or even a large tumbler will not concentrate nose-numbing ethanol on the nose. Of course, we recommend NEAT over all others as it unmasks the aromas hiding behind ethanol.

3. Cleanse Your Palate: Before tasting, cleanse your palate with water or crackers. This helps reset your taste buds and makes it easier to detect subtle flavors and aromas in different spirits. Some say sparkling water does a better job of cleansing but can slightly alter taste. We recommend mineral free distilled (not spring) water. If you must use crackers, neutral water crackers or white bread will do the trick (no sourdough no herbs, no rye).

4. Take Your Time: Don’t rush the nosing process. Gently swirl the spirit in the glass to release its aroma. Take short, gentle sniffs initially, then deeper inhales. Allow your senses to adjust and pick up as many different notes as possible. When using a NEAT glass, nose horizontally in the rim plane from center outward toward rim.

5. Identify the Aromas: Try to break down what you smell into categories, such as fruity, floral, spicy, woody, or nutty. As you practice, you’ll become more adept at identifying specific fruits, spices, flowers, etc.

6. Use a Scent Kit or Aroma Wheel: Aroma kits designed for spirits tasting or an aroma wheel can help you learn and identify specific scents. These tools offer a structured approach to recognizing and naming what you smell.

7. Taste Regularly: Regular tasting sessions with a focus on smelling the spirits before tasting them can improve your ability to identify and discriminate between different aromas over time. Try to taste a variety of spirits to expose your palate to a wide range of profiles.

8. Take Notes: Keeping a tasting journal where you record your impressions of different spirits, including the aromas you detect, can help you track your progress and remember specific characteristics of each spirit. Once you’ve tasted and taken good notes, repeat the same taste again later, say within 2-3 days, with a fresh set of notes, and compare both sets. If they have a wide variance taste a third time.

9. Participate in Tastings and Workshops: Joining spirits tastings, workshops, or classes can provide guided learning experiences and the opportunity to discuss your perceptions with others, which can be incredibly valuable for developing your olfactory skills.

10. Pair with Food: Sometimes, pairing spirits with food can help you identify complementary and contrasting flavors, making it easier to pick apart the components of the spirit’s aroma.

11. Rest and Reset: Your sense of smell can become fatigued. If aromas start to blend together or become less distinct, take a break. Smelling coffee beans or even the back of your hand will not help reset your nose. You must leave the scene, step outside or into the next room, and give your nose 3-4 minutes to get 80% restoration of your sense of smell. This is particularly important when tasting alcohol beverages, as anesthetic ethanol molecules must be swept away by a new mucous layer on the epithelium lining in your nasal cavity.

12. Build your Smell-library: When you smell something new or different, search out the source. Ask other present about the smell. Sniff it deeply at least three times and associate a descriptive word for it, e.g. the spicy aroma of a Peace rose. Every time you smell something new or different, focus on it and associate a picture in your mind along with the descriptive word.

Olfaction is much more than smell. Aroma signals are processed in three separate areas of your brain. The Hippocampus controls memory and learning, including the circumstances of the event. The Amygdala processes emotions, “Do I like it?” or “Does it make me happy?” The Orbital frontal cortex is decision making and rewards. “I like it, I need it, I’ll treat myself, I’ll buy it.”

To illustrate, let’s analyze an event. Graduating with a bachelor’s degree in Sensory Science on your 21st birthday, Dad brings a special bottle of his favorite 21yo “Milestone Memories.” Bourbon to share. Elated by your achievement, and grateful for Dad’s love and support, you toast together. “Milestone Memories” is by far the best bourbon you ever tasted, even at a retaste 30 years later.

What just happened? All aspects of your experience were recorded in the three brain areas as strong memories, key lessons learned, emotions, decisions, and rewards, because smell is inextricably tied to personal emotions and circumstances. It is a good thing to remember when comparing one’s smell impressions with another. Every individual has a different, unique associative experience.

Developing a keen sense of smell for spirits involves practice, patience, and exposure to a wide range of aromas. By following these tips, you can gradually refine your abilities and deepen your appreciation for the complex world of spirits. In the longer run, you will appreciate your eating and drinking far more when you understand what goes into the manufacture and processing that produces your favorite whiskey right along with its unique aromas.

About George Manska

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

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

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

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

The post Inside Manska’s Mind: Olfaction is More than Smell appeared first on Chilled Magazine.

Source: Mixology News

Junipero Gin is gearing up to host its annual Martini Week.

This nationwide celebration invites Martini lovers to raise a glass in the spirit of building community. Participating bars and restaurants get to show off their original Martini recipes made with Junipero Gin, with each one sold contributing $2 to The Sisters of Perpetual Indulgence, a San Francisco-based non-profit organization of queer and trans nuns devoted to community service and activism, and other likeminded local organizations. We ask Page Stoup, Senior Brand Manager Gin and Rum, Hotaling and Co. to tell us more about Junipero Gin and Martini Week.

Tell us what inspires Martini Week?

Martini Week is inspired by raising a glass and building community. What started a short three years ago in San Francisco as a tribute to the birthplace of both the Martini and Junipero Gin, has since expanded to more cities like Oakland, Sacramento, Chicago, Atlanta, Nashville, Brooklyn, and Milwaukee. As a symbol of San Francisco’s eccentricity and Junipero’s pioneering spirit, Martini Week embodies the freedom to enjoy Martinis in any preferred style, reflecting the diverse tastes of its host cities. Celebrating the expressive versatility of the Martini and Junipero’s role in the American craft gin movement, Martini Week invites everyone to raise a glass to innovation and self-expression.

Why is this important to Junipero?

As a brand that is known for pursuing its own path, we see how supporting other likeminded spirits can bring people together for a greater cause; Something bigger with a larger impact. It is important to us that we support those in need and help them on their own paths and in turn hope that those folks will help build and strengthen their communities.

Tell us how Martini Week builds community.

This week-long celebration brings together Martini enthusiasts and novices alike to enjoy classic cocktails while supporting local organizations like The Sisters of Perpetual Indulgence® and other likeminded local organizations. Participating bars and restaurants craft their own Martini recipes featuring Junipero Gin, promoting bold choices and individuality. For every Junipero Martini sold at our partner accounts Junipero will donate $2 to the Sisters of Perpetual Indulgence and other likeminded local organizations.

What is it about the Martini that stands the test of time?

Its versatility is what allows the Martini to constantly find its way on to menus and home bars.  Without a doubt, Martinis have been instrumental to cocktail culture worldwide. But, firmly grounded as one of the greatest classics, a hot debate always comes up: where do Martinis come from? The answer? The San Francisco Bay Area. A reigning theory ties the origins of the Martini directly to the mid-1800s Gold Rush in Northern CA. Over the centuries the Martini’s prevalence is something to be admired. There is no one or right way to order a Martini – whether you like it dry or dirty, shaken or stirred, or with an olive or a twist – the art of ordering a Martini is something that is uniquely individual, much like this eccentric city that we call home.

Talk to us about some of the variations that accounts are creating.

Junipero had over 115 Partner Bars and Restaurants last year and 115 variations. Each partner account truly took the challenge to craft their own unique martini to heart. We saw classics variations of the Martini like Reverse Martinis, Turf Clubs, Martinezes and Vespers as well as interesting (and tasty) riffs like a Plaid Tuxedo which incorporates sherry, scotch, and maraschino in addition to the Junipero Gin. Creativity is the name of the game with this week, and it is always fun to see what our partners come up with to help us celebrate!

What’s up next for the brand?

Driven by the need to continue to push boundaries with daring new profiles, Junipero Gin is introducing its new Smoked Rosemary Forward Gin. It is a bold, 98.6 Proof, cocktail-forward expression that is a perfect extension of the Junipero flagship offering. It is also pretty damn good in a Martini as well!

The post Celebrate Martini Week with Junipero Gin in the Spirit of Community appeared first on Chilled Magazine.

Source: Mixology News

Beverage Manager J Adams created the “Rye Not?” cocktail, which is available at Rhubarb, the Appalachian-rooted, seasonally-focused restaurant located in the heart of Asheville, North Carolina.

This is a whiskey lover’s dream with its harmonious taste profile of nutty pecan, spiced cherry, and mild chocolate overtones.

Check out the recipe below.

Whiskey

Rye Not?

by J Adams

Ingredients

• 2 oz. Toasted Pecan Rye Whiskey (house-made)
• 5 oz. Allspice Dram
• .5 oz. Mulled-Cherry Port Wine (house-made)
• 2-3 Dashes of Chocolate Bitters
• Garnish: Smoked Glass / Skewered Mulled Cherry

Preparation

1. Combine all ingredients and pour into a smoked coupe glass.
2. Garnish with skewered mulled cherry and enjoy!

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The post “Rye Not?” appeared first on Chilled Magazine.

Source: Mixology News

We ask Aaron Pollack, bartender at The Victor Cocktail Bar and Love Street Bar in Chicago why bartenders should participate in Martini Week, May 20- May 26th.

During this year’s Martini Week, The Victor Cocktail Bar and Love Street bars will be serving the CALM WATERS Martini made with Junipero Gin, Tattersall Blueberry Amaro, Domaine de Canton French Ginger Liqueur, Maraschino Liqueur, Apologue Persimmon Liqueur and Bittermens Transatlantic Bitters.

“This Martini variation started out as something completely different in our R&D process,” explains Aaron. “At first, I was looking for just a slight hue of a cool-toned color, to “hint” at what was originally planned to be subtle background flavors to a more delicate finished cocktail. But after playing around with the combination of blueberry and persimmon (two of my favorite pie flavors, FYI), it really started to dance around on the palate, especially with the complement of heavy pine/juniper notes from the Junipero Gin. The cocktail needed a little more body to it, so a kiss of Maraschino added the weight and sweetness we needed, while the French Ginger helped us really lean into the culinary aspects of the final offering. I wanted to showcase and highlight some very “Midwest” flavors into this stirred offering, show our roots as a cocktail group.”

Photo by Allison Webber Photography

Junipero Gin, America’s original craft gin, launched its charitable Martini Week program in 2022 as a tribute to San Francisco, the birthplace of both the Martini and Junipero Gin, that is now a national invitation to enjoy one of the world’s most iconic and popular cocktails.

Aligned with Junipero’s ethos to “Live Life Unfiltered,” Martini Week encourages Martini enthusiasts as well as participating bars and restaurants alike to “Express Yourself” with a new favorite Martini while raising funds for local organizations. Junipero’s goal for this year’s Martini Week is to raise $40,000, surpassing in a single year the $30,000 raised to date.

Photo by Allison Webber Photography

During Monday, May 20 through Sunday May 26th, participating bars and restaurants will create their own unique Martinis featuring Junipero Gin, and for each signature Junipero Martini sold, Junipero will donate $2 to support local charitable organizations. In addition to the original beneficiary, San Francisco’s Sisters of Perpetual Indulgence®, Martini Week 2024 will donate funds to other local organizations in each participating city, including local chapters of the Sisters of Perpetual Indulgence in Boston, Nashville and Atlanta, Milwaukee’s Pridefest, New York’s Ali Forney Center, and others. Participating cities include San Francisco, Los Angeles, Palm Springs, San Diego, Boston, Milwaukee, Madison, Nashville, Atlanta, Chicago, and New York.

“I truly feel that this summer is going to be the summer of the true, real Martini,” says Aaron.

“We’re going to run our original, Calm Waters Martini at both bars for the week, and it’s currently on the menu at Love Street as well. More than likely staying on for the entire summer, it’s been one of our top-sellers. The average guest’s palate has really evolved over the past few years. This most recent Martini enthusiast popularity growth has led to more refined tastes. It’s been exciting to help guide our guests on a journey to deeper, richer cocktails and for a good cause.”

“Just like its iconic cocktail inspiration, Martini Week is growing in popularity with each year, and we anticipate even more success in 2024,” says Page Stoup, Junipero Brand Lead, at Hotaling & Co.

“It’s inspiring to see how local bartenders are bringing their creativity to Martinis and even more amazing to see how everyone is raising a glass to support important community-building organizations.”

For more information and a full list of participating bars and restaurants nationwide, please visit: juniperogin.com/martiniweek.

The post We Ask Bartender Aaron Pollack—Why Participate in Martini Week? (May 20 – May 26) appeared first on Chilled Magazine.

Source: Mixology News

Christoph Dornemann, Head Bartender at Arnaud’s French 75 Bar in New Orleans, Louisiana, began his career in the industry waiting tables at a Vietnamese restaurant in 2010.

He progressed to the back of the house and worked as an expeditor, pastry chef, and then moved onto food preparation at a catering company. He transitioned to fine dining in 2012 at Brennan’s. He gained experience at several hotels and private events in the banquet sector, then joined the team as a server at Arnaud’s in 2013.

“While serving at Arnaud’s, I switched to a cocktail server position in the French 75 Bar and learned how to make the famous French 75 cocktail. This experience sparked my interest in becoming a full-time bartender, so I worked my way up through the other two bars in the program and eventually became the head bartender at the Arnaud’s French 75 Bar in 2018.”

Arnaud’s French 75 Bar offers two distinct experiences: cozy and intimate, or lively and bustling, with one priority, which is to provide attentive and professional service while following French fine dining etiquette while creating a comfortable and memorable atmosphere, no matter what the guest’s preference is. They offer a menu with modern craft cocktails inspired by classics from the late 1800s to 1940s. Known for both the obscure and iconic, their original cocktails push boundaries with experimental flavors with a strong tropical emphasis. Ingredients like garam masala, fish sauce, duck fat, and hoisin create enticing combinations, encouraging exploration of new tastes.

Popular tropical drinks, like the generously garnished Matcha Colada, delight guests each time it is served. Seasonal favorites, such as the Duck Fat Old Fashioned in winter, intrigue and satisfy. Bestsellers like The Empress makes recurring appearances with subtle enhancements, fostering loyalty among repeat customers. The bar’s preferred spirits include brandy, rye, rum, gin, and amaro, often enhanced by absinthe, saline, Peychaud’s bitters, or orange blossom water, lending more depth and complexity to their menu.

Dornemann believes it is important to meticulously plan and document every detail, even the smallest ones, when you own a bar.

“However, it is equally important to remain flexible and adaptable to ensure that everything runs smoothly, makes sense, and is convenient for the bar staff. By optimizing cocktail builds and service, employees are happier, guests feel valued, and the business has the potential to increase its profits.”

The post Elevating Tradition at Arnaud’s French 75 Bar in NOLA appeared first on Chilled Magazine.

Source: Mixology News

The Chilled 100 Bartenders celebrate creativity, heritage, and the art of mixology by crafting original cocktails made with Plymouth Gin.

Gin

Plymouth Sunrise

by Teransc Phillip – Minneapolis, MN

Ingredients

• 1 ½ oz Plymouth Gin
• ½ oz Marionberry Syrup (Portland Syrups) or sub any fruit pancake syrup
• ¼ ox 1:1 simple syrup
• ¾ oz Freshly squeezed lemon juice
• ¼ oz Pineapple Juice
• 2-3 dashes Cherry/Chocolate bitters
• Top with Soda

Preparation

1. Shake all ingredients but soda with ice.
2. Strain over fresh ice into glass and top with club soda.
3. Garnish with Rosemary sprig.

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Gin

Spring Plymouth Cocktail

by Tony Del Pino – New York City, NY

Ingredients

• 1 3/4 oz Coconut fat washed Plymouth Gin
• 1/4 oz Green Chartreuse
• 3/4 oz Fresh lime juice
• 3/4 oz Spiced Syrup
• 1 1/4 oz Fresh Pineapple Juice
• 2 dashes Peychauds Bitters
• 10 dashes Angostura Bitters

Preparation

1. Combine all ingredients into a cocktail shaker except for the Angostura.
2. Add ice and vigorously shake for about 15 seconds.
3. Fill a Highball with Kold Draft ice and strain cocktail into the glass.
4. Add a float of 10 dashes of Angostura Bitters and garnish with a mint sprig.

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The post The Chilled 100 Bartenders Celebrate Creativity by Crafting Original Cocktails Made with Plymouth Gin appeared first on Chilled Magazine.

Source: Mixology News

Cocktails are being poured and flowers are in bloom. That’s right, spring has gleefully descended and over in the Big Apple, there are plenty of places to celebrate its arrival.

From a new 70s-inspired bar from a fan-favorite Brooklyn team, a long-standing New York cabaret landmark, and even a ping pong hotspot, here are the most unique places to get a drink in the city this spring.

Paros

If you’re familiar with the idyllic Greek islands, you already know that Paros is a vacationer’s paradise. It’s those breezy vibes that this new Tribeca restaurant has based its concept around, all tied together by the effervescent ethos of the island. Its menu overflows with delectable native specialties, some favorites of the cuisine (tzatziki, hummus, grilled seafood) while others are a bit more hard to find (including Sanganki, a pan-fried Kefalograviera cheese). Throw in airy interiors that mimic a beach house, and perhaps it all adds up to the reason why Taylor Swift has already eaten at the restaurant twice since its fall opening.

Drink this: A Paros Martini, made with rosemary-infused Noilly Prat, caperberries and olive.

Tigre

One of the Big Apple’s most talked-about new bars, Tigre comes from the team behind Williamsburg’s absinthe-soaked legend Maison Premiere. From its dimly-lit but ultra-hip space in the Lower East Side, Tigre’s intricately designed cocktail menu reportedly pulled major inspiration from Playboy’s Host & Bar Book. It makes sense, considering the space mimics refined yet approachable 70s-era after-hour hideaway. And yes, velvet stools circle its horseshoe-shaped bar.

Drink this: One of Tigre’s many boozy specialties is a Martini by Ratio, which enables customers to order the classic exactly to their preference, from weak (4.1) to strong (16.1).

Cafe Carlyle

It’s been a haven for quintessential New York culture, and cocktails, for nearly a century. While CHILLED has previously covered its iconic bar Bemalman’s, right around the hall lies Cafe Carlyle. An intimate cabaret space, the popular space regularly hosts a litany of some of the most respected people in entertainment, whether jazz guitar great John Pizzarelli or Sex and the City creator Candice Bushnell, all for a sophisticated crowd. While it took a lengthy pandemic break, the Cafe recently came roaring back.

Drink this: Nothing pairs better at a cabaret night than a cocktail, and here the music is just as notable as the menu. Come early for a dinner menu of luxurious favorites (lobster seafood salad, anyone?), while well thought-out cocktail menu boasts a litany of favorites. Perhaps the most popular is the Jackie O, a cosmopolitan riff named after the former First Lady who used to frequent the place.

Resident

One of New York’s most nomadic, and fun, dining experiences is Resident which takes over a space in different luxury apartment buildings around the city and recruits some of the most celebrated chefs in the nation to coconct a highly-curated, limited-time menu. (They call ‘em Speakeasy Dinners). The result is an evening full of surprises, from the neighborhood you find yourself in to fun flair like a mariachi band hired during a Mexican-themed night.

Drink this: Imbibe on the custom libations served to drink in tandem with each course.

Hav & Mar

It’s one of the most celebrated new restaurants in New York City. The brainchild of acclaimed chef Marcus Samuelsson (who launched his career with the success of Harlem’s beloved Red Rooster,) his brand new Hav & Mar was recently included in the New York Times list of the Best Restaurants in 2024 this year. It all comes down to an expertly constructed food and cocktail menu which calls on African influences, bringing the culture to vibrant life while also rooting it in the present. That includes plenty of Berbere and jerk chicken.

Drink this: The restaurant is also known for an impressive bar menu that includes sustainably-made cocktails. In addition to black tea, Meyer lemon and Elderflower, The Seashore Spritz boasts juiced celery and apples bits, both of which would usually be discarded after making a stock. It’s also topped with a celery leaf; another usually tossed piece of the vegetable.

SPIN New York

Deep in the heart of Midtown is a ping-pong paradise. Since its October 2024 opening, SPIN has staked a claim as an oasis of fun steps from Times Square. Part-sports bar, the space boasts an array of ping pong tables, perfect for a date night or special occasion. Need practice? There’s even a robotic arm that can serve balls to you; you choose the speed. The offshoot of a downtown location (which was founded by actress Susan Sarandon), it’s been reported that none other than Prince was a fan. Other locations include Boston, San Francisco, Seattle and Chicago.

Drink this: Since it’s a sports bar, you go wrong with a beer from its curated menu.

Cucina 8 ½

lizclayman.com

Interested in a power lunch? Steps from Central Park, Cucina 8 ½ is known for them. In a chic yet expansive lower-level space, the Art Deco design perfectly compliments the power players that regularly inhabit the popular Italian restaurant. Much like the movie 8 ½ from the Italian director Federeico Fellnii that the restaurant’s numerals come from, everything here is high class with a fun, approachable spin (they call it Refined Rustic Italian). Don’t sleep on the house made focaccia, while the Raviolo Al Uovo comes with egg, ricotta and truffle.

lizclayman.com

Drink this: Its wine list is as impressive, and classy, as the space itself.

Scarpetta

A longtime Italian-American staple in New York, while Cucina 8 ½ is a prime spot for a power lunch, saunter over to Scarpetta for a powerful dinner. Located in Nomad’s James Hotel, the restaurant prides itself on seasonal ingredients and combines the sensibilities of modern Italian with the wonders of the cuisine’s homestyle heritage. Case in point: a brand new Ala Carte menu dubbed Sunday Supper which boasts a set menu (think: veal milanese and gnocchi) paired with one of their copious glasses of excellent wine.

Drink this: If you’re not opting for a wine, their Peroini on tap or Negronis are always a solid complement to a La Dolce Vita-style meal.

POPULAR

Pisco, anyone? Tucked inside the ever-cool PUBLIC hotel lies this love letter to Peruvian cuisine. POPULAR boasts a wide menu of delicious dishes from the South American country, all served with Incan, Spanish, Moorish, African, Italian, Chinese and Japanese influences. That includes Ceviche (POPULAR’s is chock full of fluke and octopus) and a variety of other protein and vegetable-rich entrees, perfect for the lead-up to summer. Sit inside in its stylish space, or bask in the sun on its Instagram-worthy outdoor dining area.

Drink this: POPULAR’s Pisco Sour, made with 1615 Pisco Quebranta, lime, egg white, angostura bitters.

The post Top 9 Most Unique Places in NYC for a Drink this Spring appeared first on Chilled Magazine.

Source: Mixology News

Not everyone has time for a Mother’s Day getaway to Italy. So, what not bring the Italy to mom? And no, we aren’t talking the usual Aperol Spritz or Negroni.

From unique spritzes to vibrant elixirs served neat, these six cocktails will transport any mom to an idyllic Italian village overlooking the Mediterranean Sea, or a sea of rolling green hills decorated in cypress trees.

Move out Campari, there’s a new regal and red aperitif in town. Savoia brings quite the personality, just like Mom. It features a blend of alluring botanicals like bitter orange and gentian, complemented by a dose of something unexpected – Marsala wine, added during this aperitif’s aging process. The result? A sweet and spicy aperitif that turns into quite the delicious spritz that mom will want to sip all afternoon long.

Vermouth, White Wine

The Savoia Spritz

Ingredients

• 2 parts SAVOIA AMERICANO
• 2 parts Prosecco
• 4-5 ice cubes
• Garnish with 3 Green Grapes

Preparation

1. Fill a large wine glass with ice and add the Savoia Americano, then gently pour over the Prosecco.
2. Garnish with three green grapes.

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The Gold Bellini

Mom deserves a gold medal. For Mother’s Day, give her one in sippable form, with the beloved Bellini cocktail. Not just any Bellini, though – the Gold Bellini, a gorgeous invention from Charlotte Voisey, the mixologist behind the new Bar Two Fifteen in PUBLIC House. With each sip, your mom will sink into old-school Venetian elegance, especially if you finish it Voisey’s way with a flicker of edible gold.

This zesty drink brings mom into the ease of the breezy, sun-soaked Mediterranean coast. Italicus is an aperitif boasting elegant floral aromas reminiscent of Spring on the Italian seaside combined with vibrant citrus, particularly bergamot – grown in Italy’s water-surrounded region of Calabria. With a good dash of prosecco and olive garnish for a sweet-salty finish, your mom will be living her la dolce vita dreams in no time.

Liqueur, Sparkling Wine, Vermouth, White Wine

The Italicus Spritz

Ingredients

• 1 part ITALICUS ROSOLIO DI BERGAMOTTO
• 2 parts Prosecco
• 3 green olives to garnish
• Build in a wine glass over ice

Preparation

1. Simply combine one-part Italicus with two parts Prosecco or Champagne over ice.
2. Add garnish with three green olives to balance the floral aromas with a touch of saltiness.

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A mom who loves something strong but refreshing? The Palombo sails in with the solution. This cocktail highlights Amante 1530, an aperitif like the Italian sun in a bottle. Its warmth and vitality play well with a reposado tequila to create something so sippable, transporting your mom to a terrazza overlooking the Tuscan hills. Finished with a little lemon juice and a citrus wheel, the Mediterranean vibes will be set this Mother’s Day.

Tequila, White Wine

Palombo

Ingredients

• 1 ½ oz reposado tequila
• ¾ oz Amante 1530
• ¼ oz fresh lemon juice
• ½ oz simple syrup
• 3 oz soda water
• Lemon wheel garnish

Preparation

1. Gentle combine ingredients over ice in a highball glass.

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Aperol is more than just a spritz. In this cocktail – by The Beverly High Rye – we see Aperol show a new side to itself. Mixed with rye whiskey (which Italians love, by the way!) we meet a neat and pretty cocktail, with an electric color that will make for a super cute photo op of Mom.

Vermouth, Whiskey

Sunset on Sunset

Ingredients

• 1 oz The Beverly High Rye
• 1 oz Aperol
• 1 oz Bianco vermouth

Preparation

1. Combine all ingredients in a mixing glass with ice cubes and stir until cold.
2. Strain into a chilled cocktail glass and garnish with lemon peel.

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Make a Mother’s Day impression with the Mirror Ball – a cocktail with complexity and an Italian kick, thanks to mixologist Evan Flynn of Death & Co Denver. The Mirror Ball features a unique ingredient – finocchietto, a staple Italian digestif made most in Napoli and on the Amalfi Coast. Its main ingredient is wild fennel, making this cocktail reminiscent of the cascading Amalfi cliffs dipping into the sea. Finished with white balsamic and seltzer, the Mirror Ball stays as zingy and fresh as a dip in the salty Mediterranean Sea.

Whiskey, White Wine

Mirror Ball

Ingredients

• 1 1/2 oz Toki
• 3/4 oz Mistral Nobel Pisco
• 1/2 oz Blanc Verjus
• 1/2 oz Raspberry-Vanilla Lactic Syrup
• 1 oz Don Ciccio Finochietto
• 1 tsp White Balsamic Vinegar
• Top w/ seltzer

Preparation

1. Build, quick stir, and top w/ seltzer in a Collins glass with a lemon twist.

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The post Mamma Mia Che Cocktails! 6 Italian-inspired cocktails to celebrate Mom appeared first on Chilled Magazine.

Source: Mixology News

We Ask BCI’s Jean-Francois Bonneté about Maison Gabriel Boudier, Celebrating 150 Years of Excellence and Savoir Faire. Jean-Francois is the founder and president of BCI Bonnete Inc., who, with his wife and business partner, Nathalie, is known for leading the industry in terroir-driven brands.

Talk to us about the history and heritage of the brand.

The story of the House of Gabriel Boudier is primarily one of passion since 1874. Their motto for 150 years has been “quality without compromise”. The Maison was acquired by the Piffaut family in 2022, making it the third family at the helm since 1874.

It is also a story of a place, Dijon (in Burgundy, France) which gave its name to the “Crème de Cassis de Dijon” a protected geographical indication which is at the beginning and soul of the Maison.

Gabriel Boudier dedication is mastering the art of maceration and distillation to offer a maximum of aromas for each of their creations.

The history of the Maison, from 1874, has known some interesting moments and landmarks.

They for instance were chosen by the American Army to be their producer of Gin during World War II in Burgundy (which is why and when they created their London Dry Gin, which is now available in the US). The story says the General overseeing the tender was also distilling Gin back home in his state of Texas. He started to work hand in hand with the Gabriel Boudier family to finalize the recipe. This will also lead Gabriel Boudier to create their unique Saffron Gin 60 years later.

The Maison Gabriel Boudier was also awarded by France the prestigious label of “Entreprise du Patrimoine Vivant” in 2017 (translates as “Living Heritage Company”). The “Entreprise du Patrimoine Vivant” (EPV) label is a mark of recognition from France, set up to distinguish an artisanal know-how of excellence. It highlights unique companies that know how to reconcile innovation and tradition, know-how and creation, work and passion, heritage, and the future, locally and internationally. The true essence of Maison Gabriel Boudier, with their pursuit of excellence for the last 150 years.

Talk to us about the newest launches.

We are going to launch six new liqueurs this first part of 2024 in the United States market.

The Nori Seaweed, Lime Leaf and Crème de Violette are already getting rolled out right now in major states. The Mango, Green Melon and Elderflower will follow through the second quarter of this year.

A cool aspect about the Lime Leaf and Nori Seaweed is that they were initially created by two bartenders who competed and won the annual Gabriel Boudier Cocktail competition in the UK (Wizard Awards). Samuel Boulton (of “Suds n Duds” in Birmingham) created the Lime Leaf and won in 2016. Matthew Cusworth (of “Hoot and the Redeemer” in Edinburgh) created the Nori Seaweed and won in 2020. Part of them winning this great competition is that they see their creation come to life and being proposed as part of the Gabriel Boudier collection.

We are also excited about the Crème de Violette as this is a liqueur dating back to the early 19th century which offers a lot of creative and pairing opportunities: from the classics like the Aviation or Blue Moon to blending with Sparkling wine or Champagne. Some Bartenders even like to use them for a unique twist on Old-Fashioneds or Manhattans. The possibilities are endless.

What should bartenders know about the House of Boudier and mixing with the flavor profiles?

First that they are being proposed a collection of the upmost quality made with a “savoir faire” dating back 150 years.

The bartenders we work with across the world find in the liqueurs of Gabriel Boudier to be an ingredient which will enhance any cocktail recipe they choose to use them in.

In addition, because of their concentration of both aromas and taste, most bartenders tell us they use less of Gabriel Boudier than they would of any other Liqueur and still get a better and more complex cocktail.

In addition to the six new liqueurs mentioned above, our collection encompasses our original Crème de Cassis de Dijon IGP, Crème de Pamplemousse, Crème de Peche, Crème de Framboise, Hibiscus, Ginger, Darjeeling Tea as well as a Curacao Triple Sec and Maraschino.

We also communicate a lot with bartenders on the importance of using a true “Crème de Cassis de Dijon” IGP in cocktails which call for a “Crème de Cassis” as an ingredient. It is very important. “Crème de Cassis” is not a protected appellation of Origin (when “Crème de Cassis de Dijon” is) and you will therefore find, like in the world of liqueurs in general, a vast array of choices from poor quality to great products. When it comes to liqueurs, we believe it is important to always go with quality as it completely changes the dynamic and intensity of your cocktail and therefor its final enjoyment by the consumer.

What can you tell us about the new packaging?

We are excited that the new family ownership, Aurelien Piffaut and his team, have decided to use the original iconic square bottle used for our Gabriel Boudier Crème de Cassis de Dijon IGP for the entire collection.

First, this bottle dates back 150 years and has never been changed for our Crème de Cassis de Dijon. It brings a lot of history and charm. Bartenders love it. It will also bring a sense of unity, a common visual identity and will probably make it easier for professionals and consumers alike to identify our collection.

What’s up next for the brand? Any new flavors to look for?

We already have a lot to do in 2024 (and the years to come) to present and share this amazing, enriched collection we are now proposing in the U.S. market from Maison Gabriel Boudier.

As for the rest of our collection of Terroir brands at BCI, we spend a lot of our time engaging with bartenders to make them discover the gems we have the privilege to represent. So, we look forward to connecting with bartenders across the US market in the months to come and share with them this wonderful collection from Maison Gabriel Boudier.

The post We Ask BCI’s Jean-Francois Bonneté About Maison Gabriel Boudier, Celebrating 150 Years of Excellence and Savoir Faire appeared first on Chilled Magazine.

Source: Mixology News

Saturday, the 4th of May marked a milestone in American sport as 20 thoroughbred racehorses stampeded around the track at Churchill Downs and ‘ran for the roses’ at the 150th anniversary of the Kentucky Derby.

The inaugural race was held in 1874 after Meriwether Lewis Clark Jr., grandson of explorer William Clark, of the famous duo Lewis and Clark, returned home from a trip to Europe where he marveled at The Derby race in Surrey, England and the Grand Prix de Paris at Longchamp, France and was subsequently inspired to create the Louisville Jockey Club. Local landowners John and Henry Churchill donated a parcel of their property, construction of a world-class racecourse began, and an American equestrian ritual was born.

The basic recipe for a delectable Mint Julep is not complex. Muddle some mint, deposit the verdant pulp into a silver chalice filled with crushed ice, add simple syrup with a generous ratio of bourbon and you’re off to the races. The precise history of the Mint Julep is not as straightforward to explain, mostly due to the lack of printed historical records of bartenders and their methods from the 18th century.

Across the pond the British were using the term ‘julep’ before it became a cocktail to refer to sugary medicine, with little to no booze involved. As far as flavors go, they weren’t very pleasant or desirable because they tasted like medicine. The earliest printed mentions of Mint Juleps come from Virginia, leading to the conclusion that this Southern state was also its birthplace.

After serving under Colonel George Washington (yes, that George Washington) during the French and Indian War, in 1770 Robert Munford III penned a comedic play entitled The Candidate, featuring a character named Mr. Julip (with an ‘i’ instead of an ‘e’), with the surname an intentional indication of his reputation for consistent inebriation.

In 1784 the Society for Promoting Medical Knowledge circulated Medical Communications: Volume 1, page 242 of which describes the prescription for a patient “sickness at the stomach, with frequent retching, and, at times, difficulty swallowing. I then prescribed her an emetic, some opening powders, and a mint julep.”

In 1803 John Davis wrote a nonfiction account of his Travels of Four Years and a Half in the United States of America, during which time he encountered a Mint Julep, described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” Who are we to judge if the good people of Virginia toasted their mornings with alcoholic beverages?

How the Mint Julep evolved from its early variations to the contemporary equivalent is just as muddled as the mint in every glass.

Sometimes it was called a Virginia Julep or an Iced Julep. In northern establishments of New York, it was called a Hailstone Julep for the inclusion of crushed ice as a crucial element. Whiskey or bourbon was the original central spirit, mixed with said mint, syrup and ice – on this we can all agree. The sugar or syrup added was needed to make it palpable, as the common whiskey of the time was unrefined with a boisterous burn, far from the long-aged oak-barrel brands sold for top dollar today.

Throughout the 1800’s gin, rum and brandy were substituted for whiskey, depending on the decade, the location, and the fashion of the day. This rotation of every major spirit is verified by instructions of New York City bartender and proprietor Jerry Thomas, regarded as “the father of American mixology” whose widely influential 1862 book Bar-Tenders Guide: How To Mix Drinks or The Bon-Vivant’s Companion detailed no less than five variations of the Mint Julep, using whisky, cognac, brandy, gin or sparkling white Moselle wine.

Some places served Mint Juleps in silver chalices, alluding to the drink’s supposed sophistication aimed at the well-o and well-to-do. Other establishments presented guests with enormous bowls of the mix containing monoliths of ice with holes bored through them to accommodate drinking straws for groups, like the 1800’s version of the Scorpion Bowl at Trader Vic’s.

Trying to explain or confirm the 19th century timeline of who mixed what spirit with mint and added the word ‘julep’ to the name when and where leaves the mind in knots. Let’s just say it was in high demand in many places from the south and up along the East Coast, leading many bartenders in many far-flung locales to try to up the ante of the recipe in their own specialized way.

Attempting to pin down exactly who mixed the first original mint julep is about as confounding and rewarding as trying to find a stone-sober adult in the infield of Churchill Downs at five pm on Derby Day. Modern articles are little more than scattershot speculation at best, because no one was writing seriously about mixology in any surviving sources before the American Revolution of 1775. Serious writers of the time had more important subjects to cover, like overthrowing imperialist colonizers.

A vastly more interesting and tangible tale is how the Mint Julep first flourished in popularity and became associated with the Kentucky Derby. For this account our scenery changes from Virginia to Kraków, Poland, birthplace in 1840 of Jadwiga Benda, who changed her name to Helena Modjeska and became (one of, if not) the most celebrated actress of her time. She first garnered fame at home in Poland for her performances in Shakespearean tragedies. Troubling incidents over political tensions with Russian Imperial authorities marred her success and led her to consider what life in ‘the new world’ could offer.

In the summer of 1876 Helena and her husband settled in Anaheim, California. The following year she made her American debut in San Francisco and was quickly signed by a theatrical agent for a series of performances in New York, followed by three years abroad in London. Audiences were attracted rather than distracted by her noticeable accent, enamored by her stage presence and made her a tremendous star of the stage, rewarded with both critical and commercial success.

To grasp a view of how famous and respected Helena Modjeska was from our vantage point roughly a century-and-a-half later, consider the number of places and things named in her honor. The list is rather astounding, including Helene Street and Modjeska park, both in Anaheim; Modjeska Canyon in Orange County; Modejska Falls, a waterfall in Lake Tahoe; Bouquet Helena Modjeska, a fragrance by pioneer of the American perfume industry John Blocki; a line of marshmallow-caramel candies called, of course, Modjeskas and a seven-thousand ton US cargo steamship, named bluntly the SS Helena Modjeska.

Scholars of Sherlock Holmes believe author Arthur Conan Doyle modeled the character of singer and adventuress Irena Adler after Helena. In the short story A Scandal In Bohemia Holmes’ trusted colleague Dr. Watson marvels when observing that Irena Adler is the only woman to ever kindle the slightest spark of romance in the reclusive Sherlock, so impressed are they both by her beauty, personality and talent on the stage. The tale begins with the opening narration from Watson, describing Irena / Helena; “To Sherlock Holmes she is always the woman.”

In 1877 Helena attended the Kentucky Derby as a VIP guest at the height of her fame. Legend has it that Derby organizer Meriwether Lewis Clark Jr. sent over an extra-large Mint Julep to Helena and her group of friends with a welcoming toast. Helena misinterpreted the drink for her table as an individual drink for herself and enjoyed it so much she ordered another in less time than it took for the thoroughbreds to run the race. This lighthearted party anecdote made the rounds of gossip and soon after cemented the Mint Juleps reputation as the ultimate celebrity-endorsed refreshment of the event.

Not only did the drink become incredibly popular, so did the special glasses it was served in, to the point where Churchill Down restaurant management were forced to contend with the trend of customers taking the glasses with them after the race. In an inspired response for loss prevention, they decided to start selling the glasses as souvenirs, a tradition still ongoing today.

The Kentucky Derby may very well be the most exciting two minutes in sport, yet the Mint Julep is a cocktail best enjoyed slowly, as the chips of ice melt, the oils of the mint seep into the mix and the fiery bourbon cools and mellows together with the syrup. When honoring an American tradition that has succeeded in maintaining consistency over 150 years there is truly no need to rush. Whatever the outcome of your bets may be, you can bet on the refreshment of a mint julep to put you in the Winner’s Circle every time.

The post Celebrating the Mint Julep appeared first on Chilled Magazine.

Source: Mixology News