Honolulu Bars Archives - Page 95 of 409 - Side Bar

Gaze up at the glorious mountains, breathe in that forest air, bask in warm sunlit days and chilly, starry nights.

One of the most popular towns to get away to in the United States, Aspen has staked a claim as a simultaneously chic and rustic community which boasts not only stunning natural beauty and top-of-the-line outdoor activities, but an impressive array of restaurants and bars serving delectable dishes and world-famous libations.

Unlike many other mountain towns, Aspen’s food and beverage scene embodies an unparalleled array of delights which range the gamut from decades-old watering holes, acclaimed modern eateries, extremely fancy hideaways, and everything in between. Whether you’re visiting amid the jaw-dropping autumn foliage or its world-famous ski and snowboard scene, these are the best places to drink in Aspen, Colorado.

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Limelight Hotel

Your stay in Aspen needs a homebase, and you can’t do much better than the area’s Limelight Hotel. Part of a mini-chain that combines rustic sensibilities with modern amenities (other locations can be found in nearby Denver as well as Sun Valley, Idaho), the Limelight’s central location, smack in the middle of town coupled with full view of the nearby slopes, makes it one of the best in town. Alongside spacious rooms, a heated pool, complimentary transportation around town and a full, daily breakfast included with your stay (lucious self-serve hot chocolate and tasty egg and potato burritos among the delights), it’s the all-day bar in its lodge-like lobby which is the star.

Dubbed the Limelight Lounge, enjoy live music by a roaring fire with a casual, elevated bar featuring classic cocktails with regional twist (Espresso Martini made with nearby Woody Creek Vodka), adventurous concoctions (its namesake Limelight Fizz with cucumber, basil, celery bitters, lemon and your choice of vodka or gin) and mountain-side favorites (Hot Buttered Rum).

Order this: Pisco Sour, a dark horse specialty of bar.

J-Bar

It was a favorite of Hunter S Thompson and is one of the most historic bars in the country. Located inside the iconic Hotel Jerome lies this western-themed bar and restaurant is as authentic as one can get.

Built in the 1880s, its majestic building survived the mutations of the area, from Aspen’s earliest iteration as a sleepy town to its modern-day status as a celebrity hotspot, with everyone from Bill Murray to Jack Nicholson spotted here. Look the part by throwing on a pair of boots and wear a cowboy hat to kick one back.

Order this: Aspen Crud, a boozy milkshake invented during Prohibition.

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Meat & Cheese

Hooch

They’re two of Aspen’s most beloved places for both drinks and grub, and they happen to be connected to each other. When it comes to Meat & Cheese recently under new ownership, it’s part-shop (with local and national specialty items along with a section of cocktail accouterments) and part-restaurant, featuring a range of fan-favorite dishes including famed chicken and steak boards. Considering the entire operation began as a farm in nearby Paonia, the rotating charcuterie board is also a standout.

Meanwhile Hooch, located in the basement in the same building, is known as one of the best cocktail bars in all the land. Each glass is lovingly handcrafted, whether the bar’s longtime staple Last Rose of Oaxaca (Vida Mezcal, Yellow Chartreuse, Habanero Honey, Lemon, Strawberry Preserve), to libations for high rollers (including a $1,500 per-glass concoction dubbed The William Wallace made with Macallan 30-year, Pio Cesare Vermouth and Bitters).

Order this: Meat & Cheese’s Rouge Martini (with blue cheese stuffed olives) and Hooch’s Death by Decaf (their popular Espresso Martini).

Plato’s Lounge at Aspen Meadows Resort

Take a short drive out of the bustling center of town and enjoy the peace and quiet of Aspen Meadows Resort. Here you’ll be surrounded by distant mountains and towering trees on a property that has been a staple of the community, from its serene property to an exemplary on-site restaurant in the form of Plato’s.

Serving up American and regional fare which manages to be tasty marvels without a hint of pretentiousness, its expansive window-filled dining room and massive deck surrounded by eye-popping views is the perfect way to enjoy an evening. (Both are undergoing a renovation, but operations will be ongoing). In addition to a popular brunch, Plato’s dinner menu includes everything from Oysters and to Ricotta Gnudi. Enjoy a glass of wine from an extensive list, or peruse their cocktail menu full of classics.

Order this: Peach Street Old Fashioned, made with local Peach Street Bourbon from nearby Palisade.

Ajax Tavern

Plopped on the literal base of Aspen Mountain, Ajax Tavern offers both ideal nature-peeping and people-watching since the mighty mountain’s Silver Queen Gondola is in full view of its indoor and outdoor dining area. And in case you’re wondering, yes there are outdoor heaters when the weathers frosty.

Enjoy a fun menu including Wagyu burgers and massive cones of truffle fries, whether you come in for a hearty lunch, Apres skiing or a late-night dinner. Keep in mind: the kitchen closes at 9pm while their drinks flow until 10.

Order this: Their in-house Ajax Pilsner.

The Little Nell’s Board Room and Wine Bar

Located in the ultra-chic Little Nell Hotel, The Board Room is a ultra-cool speakeasy known for its stunning array of wines, 20,000 of them in all. While not open to the public, the hideaway is available to rent out for private confabs, from birthdays to engagement parties and everything in between.

Meanwhile, you can get into the property’s Wine Bar where their massive cache of vino shines for a classy yet relaxed night out on the mountain town. ADid we mention that the wine program graduated 11 North American Master Sommeliers, the most on the continent? Naturally, The Little Nell also features a Wine Club, if you have $8,000 per year laying around.

Order this: You’re better off asking one of the sommeliers that question.

The post Visiting Aspen? Here’s Where You Should Drink in the Charming Mountain Town appeared first on Chilled Magazine.

Source: Mixology News

Chicago’s newest and most captivating cocktail bar, Afterbar, is nestled adjacent to Canal Street Market & Eatery and The Green at 320, West Loop’s largest park and garden.

The radiant new bar offers a space that is cozy in the winter and bright and airy in the warmer months, with the ability to sit indoors and outdoors. Afterbar provides an atmosphere suitable for professionals and locals alike, with the same goal of unwinding and relaxing with conversation and lively cocktails.

Much of the design of Afterbar influenced their introductory bar program in 2022, but more recently, they have introduced a new menu with cocktails that are a “labor of love” according to Laine Peterson, Director of Operations at Afterbar. “These drinks aren’t just about quenching your thirst or looking good on your social feed – they’re crafted to be the kind you’d want more than just one of! It’s with immense joy that we rolled out our second menu just in time for our upcoming one-year anniversary celebration.” Their cocktails range from eclectic to common and craveable classics, but no matter the libation, they are skillfully and thoughtfully balanced, and aptly named, to provide a paramount guest experience.

The unique names given to the cocktails at Afterbar tell a story, such as “Disappearing Island,” which was destined to be the namesake of their coconut blue cocktail, their “Payday Millionaire: No Trophies for Trying” which is described as a “mic drop for those drink expectations,” and “Better Together,” which gets its name from “the rum that forms the cocktail’s foundation. Kasama Rum.” “Kasama” roughly translates to “togetherness” in Tagalog, a nod to the shared experience of enjoying a drink in good company.

The food menu at Afterbar complements the drink program and is an Italian-inspired menu with antipasti, handmade pastas, pizzas, and entrees. Fresh pastas are served with a range of traditional sauce preparations such as English Pea Ravioli with pea & goat cheese, carrot puree, chevril, almonds, and Ricotta Salata, Mafaldine Cacio e Pepe, Calamarata with grilled shrimp, and many more. Neapolitan-style pizzas are baked-to-order and include Spicy Soppressata with Fresno honey, Truffle with spinach, mushrooms, and truffle onion jam, Bismark with Prosciutto, egg, and arugula, and Margherita.

Afterbar believes in “curiosity and collaboration” when leveling up your cocktail game. “When it comes to brainstorming and stirring up excitement, your colleagues and communities are invaluable. There’s something magical about sharing ideas and watching them evolve through different perspectives. Trust me, you’ll never cross paths with someone who doesn’t have a clever trick up their sleeve that you hadn’t seen or considered before.” Peterson comments that sustainability and local sourcing are the next big trends. “There’s a growing focus on doing things responsibly, and bartenders can lead the charge in reducing waste while elevating the quality of our ingredients.”

The post The Story Behind Chicago’s Afterbar Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

Flavored spirits have continually evolved with cocktail trends in bars and restaurants. Whereas sweet and syrupy fruit flavors used to dominate the grocery aisles and barbacks, now the more discerning consumer wants something unique and originative.

This opened a path for botanical flavored spirits, which have gained great momentum in the past five years. The innovative flavor combinations have added a much-needed dimension to the industry.

Ketel One Botanical Peach and Orange Blossom Vodka

Ketel One has always been known as a quality vodka distilled using traditional methods. Although it has maintained its purest position for almost 35 years, the brand finally succumbed to the popularity of flavored vodka with its Botanical line. This includes its crisp and lightly flavored Peach and Orange Blossom expression. This vodka evades the syrupy sweet by using orange blossoms, while still maintaining the lush flavor of the white peach. It’s a perfect light cocktail with soda or just on the rocks.

21 Seeds Grapefruit Hibiscus Tequila

The versatility of tequila was heavily tested during the mixology movement of the early 2000s. Now most specialty bar menus have several tequila drinks, often with a botanical focus. Female owned and operated, 21 Seeds Tequila, saw the obvious next step of putting the botanicals right into the bottle. The brand combines its Blanco tequila with real fruit from Jalisco to create Grapefruit Hibiscus Tequila. Grapefruit is heavily prevalent from the nose to its bitter finish. The hibiscus cuts into the fruit flavor with subtle floral notes, as well as adds a pinkish hue. This tequila is best suited for the Paloma lover who likes a little twist.

Empirical, The Plum, I Suppose Koji spirit

“The rose is a rose, and was always a rose. That apple’s a rose, And the pear is and so’s the plum, I suppose…”

The Robert Frost poem, “The Rose Family,” inspired Empirical to name its sweet floral spirit, “The Plum, I Suppose.” Just as the apple’s not really a rose, its use of dried plum kernels doesn’t produce a plum flavor. The kernel has more of a sweet nutty taste, often described as marzipan. Empirical also infuses in marigold kombucha which ironically creates a sour almost plum peel sharpness. They are infused into a distillate of pilsner malt, pearled barley and Koii.

The contrast of warm and nutty with a slight tartness doesn’t seem like it would be complementary, but it surprisingly works well.

Wild Roots Orange & Bergamot Gin

Wild Roots began as a corn-based vodka company, with bold flavor expressions including “Marionberry” and “Dark Sweet Cherry”. They eventually leaned into the growing popularity of gin and created their own London Dry Gin, with two flavor infusions including ‘Orange & Bergamot’. Grown in rich Oregon soil, they infuse extra-sweet oranges and aromatic bergamot. This gin equally showcases the earthiness of the bergamot as well as the fresh citrus of the fruit. The orange coats the top of your tongue immediately while a slightly leafy flavor finishes in the back of your throat. It’s incredibly smooth and easy to sip straight out of the freezer. Although you can drink this year-round, it will be a perfect accompaniment to your fall and winter holidays.

Mezcal Pierde Almas Botanica + 9

Mezcal Pierde Almas +9 Botanicals embarked on the arduous journey of trying to combine Mezcal and Gin. These two spirits could not seem further on the spectrum from each other, but they found an inventive way to combine. They distill acclaimed Espadin Mezcal twice and then once more with nine botanicals of gin. Star of anise and juniper berries are the most prominent flavors in this mezcal, but it also contains coriander, fennel seed, orange peel, cassia bark, angelica root, oris root and nutmeg. Surprisingly, this gives it a more winter woods finish, with flavors of “Fur trees, pinecones, medicinal and delicately smoke sage, celery salt, nutmeg and zesty citrus.” It’s a unique spirit for a unique palate.

The post 5 Botanical-Forward Spirits To Try Today appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartender Andre Sykes’ journey to bartending began as a barista. “I couldn’t quite be as creative as I wanted to be,” Andre says. After a barbacking job gave him the inspiration he needed, he dove headfirst into the world of bartending.

Andre was discouraged by the number of Black bartenders in Detroit, the city with the highest percentage of Black people, and set his sights on bartending while simultaneously educating the next generation of Black bartenders as an activist. Andre was nominated and became a semi-finalist for the James Beard Foundation’s Outstanding Bar Program for his bar program at Shelby in Detroit, Michigan. We asked Andre to tell us more about his career as a bartender.

What inspired you to become a bartender?

As an artist and poet, the creativity of curating experiences. I started as a barista, but I couldn’t quite be as creative as I wanted to be. That’s when I became a barbacks and my heart saw something that triggered a rush of inspiration. I also saw that the number of Black bartenders was atrocious, especially being in Detroit, the city with the highest percentage of Blacks in the country. I’ve always been an activist and I couldn’t get past that fact. So, I dove headfirst, and fell in love with bartending and educating the next generation of Black bartenders that they are not alone or are excluded from this as a career. I can also say that being nominated and becoming a semifinalist for the James Beard Foundation’s Outstanding Bar Program for my bar program at “Shelby” in Detroit, Michigan, keeps me inspired and wanting to win it next time!

Where do you tend bar now? What makes it unique?

I am currently at Alpino Detroit. Our focus is Alpine inspired goods, wine, cocktails, and live entertainment. With France, Northern Italy, Switzerland, Slovenia, Austria, and Germany as our main influences, we are the first Alpine focused restaurant in Michigan. I am proud to be a part of my team!

Who has been most influential in your development as a bartender?

Katrell Thomas, Yani Frye, Scott Poole, Shelby Minnix, and a host of friends and family pushed me to be the best, most complete bartender that I could be. That fervor led me behind the sticks at some of Detroit’s most renowned bars, pushing the envelope of what craft cocktails can be in the Midwest. At every junction, I became a dry sponge and learned more and more. I had to pushed himself harder to become something more than just a Black bartender or mixologist, A true agent of hospitality. Also, my pop-up is called Black On Both Sides. We focus on shining a light on the brilliance of Black Agents of hospitality that rarely get the limelight they deserve. So, we fully takeover bars and restaurants and feature dope Black, POC, and LGBTQ chefs, bartenders, servers, and hosts! While also mentoring barbacks to prepare them as the next generation of bartenders.

Do you have any advice for novice/ at home bartenders?

Don’t stop learning, reading, geeking out, or let anyone tell you to stop. Work hard on your craft every day, even when you don’t want to. Go to conventions and have fun, but most importantly, network. Networking is the single most important tool you can have. Get out of your comfort zone and remember, you’re not making drinks for yourself. It’s for the enjoyment of the guest Infront of you.

What is your favorite ingredient right now and why?

Wine syrups! I’ve been experimenting with different varietals, acid levels, sweetness levels, infusions. The whole 9 yards.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

It can be anything really. As an artist, I’ve never liked constraining myself to any one particular kind of process or inspiration when I create. That same ideology has bled into my career when I’m creating cocktails.

Do you have a special technique you use or a tip for making a particular drink?

The only real tip I say is that you aren’t creating for yourself. It definitely feels good to have a final product be liked and delicious. But at the end of the night, it’s about your guests. Cater to them and their tastes, not yours. Now definitely, go crazy when you can and if you can do it in a way that translates well to your guests, then that’s a damn good job!

Where do you see the bartending/cocktail culture headed?

I’m not sure. I’ve met and became with so many different bartenders across the world that it’s hard for me to say so. The culture and what works in my city won’t necessarily be applicable to others in their city. But I do see it becoming more and inaccessible to common folk, particularly with prices. Some of it can’t be helped considering ever-rising costs and inflation. But it is sad to me when I see $20+ cocktails. I get it, I’ve been a bartender at bars like that, but now it’s becoming commonplace for restaurants to charge $16+ for well cocktails. That’s wild to me.

Interested in joining The Chilled 100?

Our group of passionate and talented bartenders love the art of crafting cocktails. We are always on the lookout for the best bartenders. Membership is free. For additional information about this amazing opportunity contact Chilled 100 National Director wendy@chilledmagazine.com or visit chilled100.com.

The post Get to Know Chilled 100 Bartender Andre Sykes appeared first on Chilled Magazine.

Source: Mixology News

Sastreria Martinez is Lima’s best speakeasy for several reasons, one of which being the dedicated and diverse staff. The elegant, quirky, and jazzy design of the space helps push the theme, but the team led by Bar Manager Diego Macedo is what really brings it to life.

Together, they create an unforgettable experience symbolic of the 20s and its authentic culture of quality sipping. Everything from the uniforms to the speech given to guests is meticulously thought out to perfect the theme.

The team at Sastreria Martinez is “like a cocktail of different experiences.” Some of the staff members have already spent more than 15 years in the industry working abroad or in the country. Many of them have experience at some of the best bars in the world while others have more humble backgrounds. However, regardless of their work history reputation each employee is equally essential to the establishment’s overall charm and functionality.

“It’s important to hear different prospectives every time we must decide or come up with drinks. We love that our team is international, comprised of members from Peru, Venezuela, Argentina, and Colombia.”

They all epitomize a perfect blend of professionalism and charisma. From the moment you step beyond the old fashioned tailor shop façade, their warm smiles and attentive demeanor make you feel like an honored guest. The bartenders are true mixology maestros, crafting exquisite cocktails that are as much a work of art as they are a delight for the palate. The servers move with grace and precision, ensuring your every need is met without intruding on your intimate experience.

Macedo and Head Bartender Daniel Rengifo recently proudly launched a brand-new cocktail menu that piggybacks off the location’s theme, presenting twists on the best classics and magical tailored vessels.

Named Collectión 2023, the menu features eighteen different drinks all made using various techniques and styles. What makes the new drink program so special is its Peruvian twist and ingredients that are sourced from nearby farms. The menu design itself complements the speakeasy style by featuring a collection of garments, darts, fabric precuts and styles. Additionally, every cocktail comes in a special vessel or with a garnish that celebrates the work of a tailor.

One of the team’s favorites is Mr. Martinez 2.0, which is made with Johnnie Walker Gold and infused with cheesecake, blanco vermouth with thyme, bergamot, quinine, and cacao mucilage. Other native fruit species are included and celebrated in the menu, like the Peruvian passion fruit Tumbo, the Andes’ mint Muña, Choclo, and the lesser-known cousin of the cacao plant, Macambo.

Along with the excellent selection of signature drinks, the team made sure to incorporate non-alcoholic classics made with the same style and techniques. Every drink tastes and looks like its alcoholic counterpart. They wanted to make sure every single guest had the ability to become immersed in the real speakeasy vibe.

Macedo says the aspects of his team that result in their prosperity are the level of commitment and passion they bring to the table daily. “If you find a bar you work at that you can identify with, you are already winning. It’s critical to succeed in finding it.”

The post We Ask the Team at Speakeasy Sastreria Martinez About Their Cocktail Creations appeared first on Chilled Magazine.

Source: Mixology News

Uncasville Connecticut’s treasured entertainment destination, Mohegan Sun, is second to none when it comes to opportunities to indulge and enjoy. Holding true to that standard, this past February Mohegan welcomed its newest addition, The Crafty Stir.

Located in an ideal spot just off the Sky Tower hotel lobby, this unique fusion coffee shop offers delicious coffee and food options, a menu of spiked coffees, as well as a Humongous One Pound Donut for those ambitious enough to take it on!

Open daily, The Crafty Stir features an eclectic menu of hot and iced drinks. Specialty hot drinks include Fresh Brewed Coffee, Tea, Hot Chocolate, Americano, Cappuccino, Espresso, Café Latte, Mocha Latte, Caramel Macchiato and more. Those looking for that “extra kick” should look no further than Mohegan’s newest cafe. Spiked selections include Irish Coffee with Jameson, Carmel Irish with Jameson and Caramel Schnapps, Café Caribbean with Bacardi Spiced & Amaretto, Kentucky Coffee with Jim Beam Honey Whiskey, The Nutty Irishman with Frangelico & Irish Cream, and the Russian Café, with Kahlúa and Grey Goose Vodka.

The Crafty Stir doesn’t mess around when it comes to eats either! Guests can indulge in the signature Humongous One Pound Donut. Not feeling up to the challenge? No worries, The Crafty Stir still has you covered with various pastries, cupcakes, bagels, and other grab n’ go options like Fruit Parfait, Yogurt, Caesar Salad, Guacamole or Hummus. They also offer a “barista bomb,” where a pastry can be spiked with a pipette of alcohol of a guests’ choosing.

Breakfast wraps and sandwiches are can’t-miss options at Mohegan Sun’s latest coffee shop. Various smoothies are offered too, including healthy options like the Carrot Ginger Smoothie.

Beer options are also available, including “On the River IPA,” which is brewed through a collaboration between Mohegan Sun and Outer Light Brewing based out of Groton, CT.

The Crafty Stir is open daily from 6:00am through 9:00pm, and 6:00am to Midnight on Friday and Saturday, with the plan to be open 24 hours!

The post Boozy Donuts and Spiked Coffee at The Crafty Stir appeared first on Chilled Magazine.

Source: Mixology News

In the art of mixology, we embark on a journey through the intricate craft of cocktail creating using some of today’s most innovative techniques.

Photos by Moriah Sawtelle

Whether you are a seasoned bartender or a curious enthusiast, join us as we raise our spirits to the creative union of ingredients and technique and delve into what makes a great drink unforgettable.

Fat-Washing

Fat-washing is a technique used in mixology to infuse a spirit with the flavors of a fat. The process involves melting a fat, such as bacon grease or butter, mixing it with the spirit, and then freezing the mixture. The solid fat is then removed, leaving behind a spirit with a subtle but distinct flavor. This technique is often used to create unique and delicious cocktails that have a smooth, rich taste.

These cocktails have become increasingly popular in recent years as they offer a new and exciting way to experience the flavors of spirits.

Jac’s on Bond Head Bartender Trevor Easton Langer incorporates the method into his work at New York City. He sees an infinite amount of potential in its ever evolving and innovative nature. Chilled had the opportunity to chat with Langer to learn more about the intriguing technique and hear what advice he has to offer. In addition, he gave a brief rundown of his beverage program.

What inspires the Fat Washed cocktails on your menu?

The fat-washed drinks on our menu specifically are used to mimic flavors you’d usually find on a plate and not in a glass.

What are some tips for bartenders interested in Fat Washing cocktails?

Don’t be afraid to get weird with it. I take a throw everything at the wall and see what sticks. There have been many times where I thought a certain flavor pairing wouldn’t work and it ended up being fantastic.

Talk to us about your beverage program.

Being a hotel bar, it was important to me to have a program that had something for everybody, while also not sacrificing creative integrity. I believe our team did a great job creating a menu that was simultaneously boundary-pushing and accessible.

Tell us a bit about your background in the industry.

Classic bar come-up story. I barbacked in my late teens as a side gig. After 10 years of late nights in the weeds, drinking, and making some great and terrible cocktails in some great and terrible bars, I stand before you today.

Photo by Moriah Sawtelle

Gin

DelMartini

Ingredients

• 1 1/2 oz Tuna & Olive Oil Fat-Washed Gray Whale Gin
• 1/2 oz Dill-Infused Dolin Blanc Vermouth
• 3/4 oz Lemon Juice
• 3/4 oz Lemon Juice
• Pinch of Old Bay
• Pinch of Salt

Preparation

1. Shake.
2. Strain into a Coupe Glass.
3. Garnish with Cucumber Slice, Lemon Wheel, Dill Sprig.

Additional Notes

Available at Bar Calico

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The post The Art of Mixology: Fat Washing appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Cranberry Orange Twist made with Amarula, South Africa’s cream liqueur made with sugar, cream, and the fruit of the African marula tree, which is locally called the elephant tree.

Liqueur, Vodka

Cranberry Orange Twist

Ingredients

• 2 oz Amarula Cream
• 1 oz Vodka
• ½ oz Cranberry Liqueur
• ½ oz Orange Liqueur

Preparation

1. Pour all ingredients in a shaker.
2. Add 6-8 ice cubes into the shaker.
3. Shake rigorously for 10-15 seconds.
4. Double strain into a chilled coupe.

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The post Cranberry Orange Twist appeared first on Chilled Magazine.

Source: Mixology News

Spirits and song. Take two of humanity’s most celebrated traditions, mix in generous pours of sex, violence and betrayal and you have the recipe for the melody that’s rang out across tiny pubs to massive stadiums for over four hundred years as the anthem Whiskey In The Jar.

If the title doesn’t immediately ring your bell, you’ve probably heard the song somewhere along the way. It was being belted out farther back than you can easily trace your family’s generations without scientific assistance. Cultural historians agree the tune’s origins date back to 17th-century Ireland.

Play the Thin Lizzy version but don’t flinch as the very first guitar notes sting at you, sharp as the rapier blade referenced in stanza two. The minor key riff that follows unfolds into a promise of tension and drama. The acoustic rhythm chords kick in and the drums power you into movement. You aren’t listening to any boring ballad, you’re now off on an adventure of danger and romance!

The average person’s view of a highway robber in 17th century Britain, Scotland and Ireland was generally a positive one, akin to a Robin Hood archetype that robbed the rich of the wealth they’d acquired by taxation and exploitation. When the melody made its way across the Atlantic to Colonial America it was quickly embraced by another mass audience very happy to mock the British military personnel enforcing the increasingly unpopular policies and regulations that would soon spark the American Revolution.

Fast-forward to the 20th century and the 1960s, when folk music was increasingly popular. In 1962, American folk group The Highwaymen released a version of Whiskey In The Jar on their third album, Encore. Around the same time the Irish folk quintet The Dubliners had established it as a signature song of their live set, eventually producing a studio version on their second album, More Of The Hard Stuff.

Parallel to the way the song moved west from Ireland to America, a profound development occurred when the genre style evolved from folk to rock music courtesy of legendary Irish band Thin Lizzy. For any listeners not fully devoted to folk, the Thin Lizzy stomper is the definitive modern version.

During a lackluster rehearsal above a pub in London’s Kings Cross, band members Phil Lynott (bass and vocals), Eric Bell (guitar) and Brian Downey (drums) were passing time flipping through magazines and feeling uninspired. Little did they realize that lightning was about to strike. Out of the blue, Phil picked up Eric’s backup Telecaster guitar and started strumming basic chords to old Irish standards they knew by heart. Phil began singing along, adding traditional lyrics peppered with improvisation. None of the band took the jam seriously until their manager Ted Carroll walked in and insisted that if they could capture the sounds in a recording studio, they would have a surefire hit.

The band were dismissive of the idea. In the BBC Documentary Thin Lizzy – Bad Reputation, Eric Bell recalled “…we said ‘Don’t be stupid!’ You know, we left Ireland to get away from that type of music and now you want us to record it.” Wisely they relented and followed through on the suggestion, laying down the tracks in September 1972. Released on November 3rd, 1972, the song hit the Top 50 in Australia, Belgium and The Netherlands, cracked the Top Ten in West Germany (#7), the UK (#6), and raced all the way to #1 in Ireland, where it stayed as chart king in its native land for 17 consecutive weeks. It must’ve had a spark of Irish magic in the groove, as Whiskey In The Jar became the breakthrough hit that propelled Thin Lizzy to international stardom.

This was the basis for later covers by diverse artists including The Grateful Dead, Simple Minds, Gary Moore, Belle and Sebastian, Pulp, U2, The Pogues, and most successfully, Metallica. The heavy metal legends were bestowed with the Grammy award for Best Hard Rock Performance in 2000 for their cover descended from the Thin Lizzy arrangement.

Why did Molly betray him? Lack of courage? Even worse, lack of love? The bandit could’ve easily hidden the loot in the forest then went on his way. What flawed logic led him to conclude that passing out at his lover’s pad alongside the stolen evidence was a good idea? Does Captain Ferrell survive the double pistol blasts? If not, does the bandit swing for it, or does he eventually escape into the sunset? Was Molly also romantically involved with the Captain? Does she regret her decision? What does an unlimited supply of liquor have anything to do with highway robbery, a broken bond and a shootout?

The tally ends in more questions than answers. There is only one conclusion to bet on, solid as a boulder in the Cork and Kerry mountains. Mush-ah rang dom ah doo ahm ahh dah! There’s whiskey in the jar.

Music Videos

Thin Lizzy – Thin Lizzy – Whiskey In The Jar 1973 Video Sound HQ

The Dubliners – Dubliners: Whiskey in the Jar (best version!!!)

Metallica (Live in Ireland) Metallica: Whiskey in the Jar (Slane Castle – Meath, Ireland – June 8, 2019)

The post The Legacy and Mystery of The Song Whiskey in the Jar appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient this week is the Marigold.

In the heart of October, the radiant cempasúchil flowers, also known as marigolds, burst into vibrant shades of orange and yellow, blanketing the Mexican landscape. This breathtaking display heralds the arrival of autumn and the onset of the joyous Día de Muertos celebrations. The cempasúchil flowers are not just a picturesque backdrop; they play a central role in the observance, captivating all the senses with their fragrant aroma, vivid hues, and surprisingly, their delectable taste.

These blossoms find their way into an array of recipes, from hearty soups and delicate pastries to decadent desserts and, intriguingly, cocktails. Their allure lies not only in their appearance but also in their flavor profile, which exudes a delightful combination of citrus-like brightness, tangy notes, and a subtle floral essence. Cempasúchil flowers have the unique ability to serve as a flavorful substitute for traditional citrus elements or can enhance the aromatic complexity of a beverage.

Cempasúchil syrup, with its citrusy tang and floral undertones, proves to be the ideal accompaniment not only for celebrating but also for elevating the drinking experience. This versatile syrup seamlessly complements a wide range of spirits, including mezcal, tequila, whisky, and virtually any other libation you can imagine. Its harmonious integration into cocktails makes it a must-have addition to your bar this autumn season.

Tequila

Marigold Cocktail

by Andrés Moran

Ingredients

• 1 1/2 oz Roca Patrón Reposado
• 2 oz Tonic
• 1/2 oz Cempasúchil (marigold) syrup*
• 1/2 oz Fresh lime juice

Preparation

1. Add all liquid ingredients to an ice-filled collins glass and stir to combine.
2. Garnish with orange zest and edible flowers.

Additional Notes

Courtesy of Patrón; Andrés Moran

*Cempasúchil (Marigold) Syrup

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Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cup marigold petals

Preparation

1. To create cempasúchil syrup, start by heating a mixture of sugar and water over medium heat until the sugar dissolves.
2. Add marigold petals, bring it to a brief boil, and let it simmer for a minute.
3. Remove from heat, cover, and steep for at least an hour (or more for a stronger flavor).
4. After it cools, strain it through a fine mesh strainer into a clean jar.
5. Your cempasúchil syrup is now ready to enhance your cocktails.
6. Salud!

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The post Brighten Up Your Cocktail with Marigold Syrup this Fall appeared first on Chilled Magazine.

Source: Mixology News