Honolulu Bars Archives - Page 99 of 410 - Side Bar

This delicious fall cocktail is made with Ketel One vodka, Berentzen Apple Liqueur, homemade cinnamon spiced simple syrup and lemon juice.

All ingredients are shaken up and the drink is garnished with fanned-out apple slices. – Alida Acosta, General Manager and Mixologist at Tap & Bitters in New Jersey .

Photos by Tap & Bitters

Apple Cinnamon Martini

Ingredients:

• 1.5 Ketel One vodka
• .75 berentzen apple liqueur
• .50 homemade cinnamon spiced simple syrup*
• .25 lemon juice

Preparation: Shaken and poured up!

*Homemade Cinnamon Spiced Simple Syrup

Ingredients:

• 1 cup water
• 1 cup demerara sugar
• 3 to 4 cinnamon sticks
• 1 star anise
• 3-4 cloves
• splash of vanilla (optional)

The post Apple Cinnamon Martini appeared first on Chilled Magazine.

Source: Mixology News

World Class Sponsored by Diageo Crowns Jacob Martin of Canada as 2023 Global Bartender of the Year!!

In its 15th Season, the world’s largest cocktail festival brought the top mixologists from 55 countries to São Paulo, Brazil for the highly anticipated bartending competition.

“It’s an unbelievable honor to win World Class–not just because it’s the pinnacle of the industry but also because of the giants I’ve had the privilege of competing with this week,” says Jacob Martin.

“Bartending is an amazing community, and this week has constantly reminded me of that. We have all pushed each other, learned from each other, and fed off the amazing energy from this fantastic city. The standard of the competition was out of this world!”

Over the past year, World Class sponsored by DIAGEO has challenged more than 10,000 elite mixologists across the globe to put their shaking and stirring skills to the test—featuring a series of challenges designed to test their cocktail prowess, knowledge, and creativity— in search of the world’s best bartender.

Jacob conquered four days of intense bartending challenges during the competition. From creating classic cocktails and elevating them to a TEN with Tanqueray No. TEN, Jacob also dared to go one step further with the Johnnie Walker Black Label’s versatility of flavors, as well as creating a Ketel One Garnished with Good cocktail, which not only impressed the judges with its flavor creativity but delivered a positive impact in their local community in Canada.

Cassandra Ericson, Manager of On Premise Channel Marketing at DIAGEO North America, shares, “As the World Class program continues to evolve year after year, we’re incredibly excited to welcome returning and new competitors into the World Class community. We are proud of the growth and success of these highly talented hospitality professionals as they embark on this unique journey and hope that the online resources from Diageo Bar Academy and mentorship offered will encourage bartenders of all levels and backgrounds to join us in 2024.”

For more information on World Class and to keep up to date with the latest drinks, trends and training, visit worldclass.usbg.org and follow @WorldClass and @WorldclassUS on Instagram.

The post World Class Sponsored by Diageo Crowns Jacob Martin of Canada as 2023 Global Bartender of the Year!! appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re hosting a haunted gathering or simply enjoying a spooky night in, these chilling concoctions are sure to add a dash of magic to your festivities!

Explore a world of ghostly garnishes, eerie elixirs, and wickedly good drinks that’ll have your guests howling for more! Check out our round up below.

Photos by The Zimmerman Agency

THE GHOULIE MADISON

The Madison Hotel — Washington, DC

Get ready for a spooktacular stay at the Madison Hotel in the heart of Washington, D.C. This Halloween season, enchanting experiences are brewing up, from wickedly delightful themed cocktails in our hauntingly stylish bar to eerie yet elegant decor throughout the hotel. Join us for a ghoulishly glamorous getaway and don’t forget to try The Ghoulie Madison libation, a bewitched beverage to get you into the spooky season!

Ingredients:

• 1 ½ oz. Premium Vodka
• 1 oz. Fresh Lemon Juice
• ½ oz. Pomegranate Juice
• 1 Maraschino Cherry

Preparation: Add vodka, lemon juice and simple syrup to a shaker with Ice. Shake until well chilled. Strain into a martini glass. “Sink” pomegranate juice by pouring slowly over the back of a spoon down side of glass add a spooky cherry garnish.

3:30 AM

Marriott Harbor Beach Resort — Fort Lauderdale, FL

Indulge in the spirit of Halloween at Marriott Harbor Beach Resort with their hypnotizing “3:30 AM” cocktail, a spooky creation from their renowned 3030 Ocean Restaurant and Bar. This bewitching libation, cleverly named after the restaurant, is a mysterious blend of Corazon Blanco Tequila, Mindoro Melon Liqueur, Pineapple Juice, Fresh Yuzu Juice, and a hint of simple syrup. What sets it apart is the attention to detail, featuring a house-made black sesame salt rim that adds an extra layer of flavor and allure. For an added touch of allure, the concoction is complete with dry ice, creating a hauntingly beautiful presentation.

Ingredients:

• 1 1/2 oz. Corazon Blanco Tequila
• 1/2 oz. Mindoro Melon Liqueur
• 1/2 oz. Pineapple Juice
• 3/4 oz. Fresh Yuzu Juice
• 1/2 oz. Simple Syrup
• House Made Black Sesame Salt Rim
• Dry Ice

Preparation: Combine all ingredients and stir/shake together, then pour over dry ice and garnish with spooky items of choice.

BLOOD DONOR

The Ridgeline Hotel Estes Park — Estes Park, CO

Ingredients:

• 1 oz. Aperol
• 1 oz. Solerno
• 1 oz. Espolon Silver
• .75 oz. Lime Juice
• .5 oz. Simple Syrup
• Red Dye

Preparation: Combine all ingredients and stir together, then “inject” into the IV Bags for serving.

SKULLCHATA

Westgate River Ranch Resort & Rodeo — River Ranch, FL

Westgate River Ranch Resort & Rodeo is serving up thrills and chills with their seasonal ‘Skullchata,’ served in a souvenir light up skull mug – though not required to enjoy this spiced recipe at home! Perfect for cozying up by the fire at the Ranch or snuggling up for a spooky movie marathon at home, this fall take on a horchata contains sweet notes of vanilla rum, Rumchata, and cream, mixed with the signature taste of fall with Fireball, cinnamon, and pumpkin spice. Topped with whipped cream, this haunting horchata is sure to satisfy a sweet tooth and get you in the Halloween spirit.

Ingredients:

• 3 oz. Rumchata
• 1 oz. Vanilla Rum
• ¼ oz. Fireball Cinnamon Whisky
• 1 oz. Sweet Cream (can substitute with half & half)
• ½ oz. pumpkin spice syrup
• Ground Cinnamon, for garnish
• Cinnamon Stick, for garnish
• Whipped Cream, for garnish

Preparation: Pour Rumchata, vanilla rum, Fireball, cream, and pumpkin spice syrup into a shaker and add three dashes of cinnamon. Shake well. Strain over ice into a festive mug and garnish with whipped cream, a dash of cinnamon and a cinnamon stick.

Hallowed Ground

Zocca Cuisine D’Italia at The Westin Riverwalk — San Antonio, TX

Ingredients:

• 1.5 oz. Tito’s Vodka
• .5 oz. Aperol
• .5 oz. Mango Puree
• .5 oz. Simple Syrup
• .5 oz. Lime Juice
• Dark Cocoa Powder
• Dehydrated Lime Wheel, for garnish

Preparation: Combine Tito’s Vodka and aperol and shake on ice. Add the mango puree, simple syrup, lime juice and shake. Strain into coupe glass, after adding a dark cocoa powder rim. Garnish with a dehydrated lime wheel.

Violet Hour

Zocca Cuisine D’Italia at The Westin Riverwalk — San Antonio, TX

Ingredients:

• 1.5 oz. Don Julio Blanco
• .75 oz. Simple Syrup
• .75 oz. Lemon Juice
• .5 oz. Crème de Violette
• Ginger Beer
• Dehydrated Lime and Blackberry, for garnish

Preparation: Combine Don Julio Blanco Tequila, simple syrup and lemon juice. Shake over ice and strain into collins glass. Top with ginger beer then sink Crème de Violette. Garnish with dehydrated lime and blackberry.

Spooky Potion

Trump International Hotel & Tower Chicago — Chicago, IL

Located on the Mezzanine level of Trump Chicago, sophisticated lounge Rebar is transformed into an enchanting haven of mystery and opulence during the Halloween season. While gazing out over the cityscape, guests can enjoy the Spooky Potion, a creepy concoction with a deliciously vibrant taste. Just watch out for the floating eye!

Ingredients:

• 2 oz. Vodka
• .5 oz. Apple Pucker
• .5 oz. Green Chartreuse
• .25 oz. Lemon Juice
• Lychee, Raspberry, Blueberry

Preparation: Combine all ingredients in a shaker. Shake for 10 seconds and strain into a chilled martini or coupe glass. Garnish with the eyeball and enjoy.

SWEET VENOM

Pacci Italian Kitchen + Bar in The Kimpton Brice — Savannah, GA

If you’re craving a wicked good cocktail this Halloween season, Pacci Italian Kitchen + Bar in Savannah, GA has the perfect drink for you. The Sweet Venom is all treat, no tricks – featuring vodka, liqueur, grenadine, lemon juice, cranberry juice and simple syrup. This frightfully fantastic drink is topped with blackberries, raspberries, orange bitters and is garnished with a black sugar rim and dried blood orange.

Ingredients:

• 1 ½ oz. Vodka
• ½ oz. Liqueur
• ½ oz. Grenadine
• ½ oz. Lemon Juice
• ½ oz. Cranberry Juice
• ¼ oz. Simple Syrup
• 3 Blackberries
• 2 Raspberries
• 2 Dashes Orange Bitters
• Black Sugar, for rim
• Dried Blood Orange, for garnish

Preparation: Combine vodka, liqueur, lemon juice, cranberry juice and shake on ice. Add grenadine, simple syrup and shake. Strain into a glass, and top with blackberries, raspberries and orange bitters. Garnish with a black sugar rim and dried blood orange.

Bloodshot Margarita

The Bungalows Key Largo — Key Largo, FL

Ingredients:

• 2 oz. Silver Tequila
• 4 oz. Blood Orange Juice Freshly Squeezed
• 1 oz. Lime Juice
• .5 oz. Simple Syrup

Preparation: Combine all ingredients in shaker and shake until chilled. Pour over ice. Coat the edge with Tajin, add charred rosemary and eyeball gummy stir stick.

Trick and Repeat

The Bungalows Key Largo — Key Largo, FL

Ingredients:

• 2 tbsp. Peanut Butter
• 1 oz. Fresh Espresso
• 2 oz. Vanilla Vodka
• .5 oz. Chocolate Liquor
• .5 oz. Baileys

Preparation: Combine all ingredients into shaker. Shake very well to fully introduce the peanut butter to the cocktail. Rim a martini glass with peanut butter and crushed peanut butter chocolate candies. Pour into glass.

NAIL IN THE COFFIN

Marquesa Hotel – Key West, FL

Halloween in Key West is full of spirited fun and the Nail in the Coffin found at the Marquesa Hotel surely appeals to the dark and mysterious. If there was ever a cocktail perfect for celebrating All Hallows’ Eve, this layered one is it! With its range of flavors and garnishments of festive décor, the Nail in the Coffin is not only delicious but fun to look at!

Ingredients:

• 4 oz. Orange Juice
• .5 oz. Solerno Blood Orange Liqueur
• .5 oz. Mr. Black Coffee Liqueur
• 2 oz. SKYY Vodka
• Halloween treat of choice, for garnish

Preparation: Pour the orange juice into a glass. Add the Solerno Blood Orange Liqueur and stir. In a separate glass, mix the Mr. Black Coffee Liqueur and SKYY Vodka together. Pour the Mr. Black and vodka mixture over a spoon to layer the drink. Garnish with a Halloween treat of your choice.

THE SPOOKY PELICAN

Pelican Grand Beach Resort — Fort Lauderdale, FL

This spooky season, there’s no tricks, only treats at Pelican Grand Beach Resort in Fort Lauderdale. Featuring a scary good cocktail, the spirited Spooky Pelican concoction is shaken with Mr. Black Coffee Liqueur and Don Julio Tequila, Chocolate Liqueur and Blue Curacao offering rich espresso and chocolate notes for an eerie-sistable delight.

Ingredients:

• 1 oz. Mr. Black Coffee Liqueur
• ½ oz. Don Julio Tequila
• ½ oz. Chocolate Liqueur
• ½ oz. Blue Curacao
• 3 dashes Foam Bitters

Preparation: Add all ingredients to a shaker tin and dry shake vigorously for at least 30 seconds. Add ice to the shaker and shake again for at least 30 more seconds (wet shake). Pour into rocks glasses over a large ice cube and garnish with an orange twist.

OMERTO NEGRO

The Preserve Sporting Club & Residences — Richmond, RI

Ingredients:

• 1 oz. Tommy Cask-Strength Bourbon Barrel Gin NY
• 1 oz. Bruto Americano CA
• .5 oz. Bully Boy Amaro MA
• .5 oz. Partner Artisanal Sweet Vermouth ca
• 1 pc. Orange Wheel, halved
• 1 pc. Skull Ice Sphere
• 2 pcs. dried or fresh Fig Slice, for garnish

Preparation: In a mixing glass stir together liquid ingredients on ice. Place halved orange wheel into the bottom of an oversized coop or martini glass. Place the skull cube on top using the orange as a pedestal to keep it upright. Pour the mixture over the skull cube. Garnish with fig slice. Place into smoking cloche and smoke.

Rosemary’s Garden of Good & Evil

The Preserve Sporting Club & Residences — Richmond, RI

Ingredients:

• 1.5 oz. Crop Organic Cucumber Vodka NY
• 0.5 oz. Pierre Ferrand Dry Curacao France
• 0.5 oz. St. Elderflower Liquer MA
• 0.5 oz. Stained Raspberry Puree
• 2 dashes Fee Brothers orange flower water NY
• 2 dashes Fee Brothers rose flower water NY
• 1 sprig Fresh Rosemary
• 3 ribbons Fresh Rosemary
• 0.75 oz. Fresh Lemon Juice
• 7 pcs. Fresh or Dried Rosemary Leaves, for torching
• 1 pcs. Plastic Halloween Spider Ice Sphere
• 2 tbsp. Black Vodka (Vodka + Black Dye)
• 1 pcs. Lemon Wedge
• 1 pcs. Rosemary Sprig, for garnish

Preparation: Gently muddle fresh herbs in shaker tin, add liquid ingredients and ice to shaker tin and shake until chilled. On a heat and fire safe surface or small plate, torch rosemary leaves and cover with glass to capture the aroma. Turn glass upright. Add ice sphere. Pour the above cocktail into glass. Carefully float black vodka over the top with a spoon. Add lemon wedge to the edge of the glass with a sprig of rosemary pushed into the lemon peel. Torch the rosemary sprig.

TRICK-OR-TREAT

Ocean Key Resort & Spa – Key West, FL

The spooky season is way s’more fun with a dessert-style cocktail! This concoction found at Ocean Key Resort & Spa is sweet, creamy and a certified crowd pleaser with its mix of vanilla and chocolate flavors, topped with a house-made toasted s’more. There is no trick to this treat, as this cocktail is as rich as it is delicious.

Ingredients:

• .25 oz. Vanilla Vodka
• 1.25 oz. Chocolate Vodka
• .75 oz. Kahlua
• 1.5 oz. Vanilla Ice Cream
• Cocoa
• House-Made Toasted Graham Cracker S’more, for garnish

Preparation: Combine all ingredients into a shaker with ice. Shake until completely mixed. Rim chilled martini glass with cocoa. Garnish with s’more.

MORGUE-A-RITA

Delaware North at TD Garden (Boston, MA), KeyBank Center (Buffalo, NY) and UBS Arena (Elmont, NY)
This spooky season the NHL (National Hockey League) is getting in the Halloween spirit with the Morgue-a-rita available at three NHL arenas. Aptly named as player send their opponents “to the morgue” – this spine-chilling concoction is a spooky spin on a premium margarita with a black salt rim and activated charcoal for a dark complexion. Hockey fans and patrons can find the beverage at retailers this fall, including 1928 Club, Legends and Harborview at TD Garden in Boston, New Amsterdam Bar and Lexus Club at KeyBank Center in Buffalo and at Patron Carts and the Suites Mixology Cart at UBS Arena in Elmont, NY.

Ingredients:

• 1 oz. Camarena Silver Tequila
• .5 oz. Grand Marnier
• 1.25 oz. Finest Call Margarita Mix
• .75 oz. Agave Nectar
• Dash Activated Charcoal
• Black Salt, for garnish
• Lime Wedge, for garnish

Preparation: Rim glass with black salt and set aside. Combine all ingredients in a cocktail shaker with ice. Shake and strain over fresh ice in black salt-rimmed glass. Garnish and serve.

PUMPKIN PIE WHITE RUSSIAN

The Brown Palace Hotel & Spa — Denver, CO

Celebrate spooky season while indulging in a Halloween-inspired cocktail at The Brown Palace. This wickedly good libation features vodka, Kahlua and is topped with Fulton’s Harvest pumpkin pie cream liqueur. Garnished with a cinnamon stick, the taste of Fall and the spirit of Halloween are within every sip.

Ingredients:

• 1 oz. Vodka
• 1 oz. Kahlua
• 1 ½ oz. Fulton’s Harvest Pumpkin Pie Cream liqueur
• Cinnamon Stick, for garnish

Preparation: Pour the vodka and Kahlua into glass over ice. Top with Fulton’s pumpkin liqueur and garnish with a cinnamon stick.

BLOOD DRIVE

The Edison in Disney Springs – Orlando, FL

Looking to spook a big group this Halloween, check out the Blood Drive at The Edison in Disney Springs and served in IV bags by an official Edison phlebotomist lab coat and all. This recipe serves 5 and can be doubled to serve 10.

Ingredients:

• 5 oz. Aperol
• 5 oz. Solerno
• 5 oz. Espolon Silver
• 3.75 oz. Lime Juice
• 2.5 oz. Simple Syrup
• Red Dye, to color

Preparation: Combine all ingredients in a large pitcher and stir together. Inject the mixture into IV Bags for serving. Best served over a king cube in an Old-Fashioned glass.

The post Raise Your Spirits with these 18 Hauntingly Good Halloween Cocktails! appeared first on Chilled Magazine.

Source: Mixology News

At the Clay Pipe Cigar Bar located in Connecticut’s Mohegan Sun Casino a variety of pairings of cigars and spirits are offered right inside one of the largest gaming resorts on the east coast.

The venue offers over 200 fine cigars and a full-service, craft cocktail bar. The Annual Spirits and Cigars Event at Clay Pipe Cigar Bar is a place where cigar lovers come to enjoy its well-stocked cigar store and lounge. We ask General Manager Tim Jones to tell us more.

Talk to us about the Spirits and Cigars event.

The Spirits and Cigars event at Clay Pipe Cigar Bar is an evening where cigar connoisseurs can come to Mohegan Sun and enjoy an atmosphere of sophistication and luxury. This year, we had some standout drink specials and guests enjoyed fine spirit tastings courtesy of Berkshire Mountain Distillers. That said, what truly sets this event apart is our cigar experience. Whether you’re going for one of the specially infused cigars or handpicking one of Clay Pipe’s incredible collection to find that perfect pair with your drink, there’s something for everyone.

What inspired the event.

One of our goals has been to work with and highlight the many fantastic brands available throughout the region. I was introduced to Michael Kowalski of the Berkshire Mountain Distillers team, and we quickly began discussing ideas for an event that could showcase their extensive spirit lineup, while creating a fun and unique experience for our Mohegan Sun guests. We both felt their rum and many whiskies would be perfect to sip alongside a cigar, and the pairing event seemed to be a perfect fit for our Clay Pipe Cigar Bar venue.

What are some of the key takeaways and successes of this event?

Ultimately, the night was a success, and we were able to showcase some exceptional new spirits to our cigar bar guests, who had a great time mixing and matching their whiskies and cigars. We’ve had tons of positive feedback, and we look forward to working with Berkshire Mountain Distillers and other regional brands to continue to spotlight the many outstanding options available to us here at Mohegan Sun.

What type of experience should guests expect to have?

The Spirits and Cigars event at our Clay Pipe Cigar Bar isn’t just about tasting; it’s about reveling in the artistry of life’s most exquisite pleasures. At Mohegan Sun, we’ve always believed in creating moments of joy and indulgence, and this event encapsulates that. With the guidance of our top-tier mixologists and cigar experts, every guest is in for an immersive experience. And it’s not just about the spirits and cigars – the conversations, the surprise giveaways and those little nuggets of knowledge shared about the craft make the evening truly memorable. If you want an evening that’s been crafted just for you, this is where you want to be.

Interested in attending The Spirits and Cigars event at Mohegan Sun? For more information visit
Mohegan Sun Events.

The post We Ask Tim Jones about The Spirits and Cigars Event at Mohegan Sun appeared first on Chilled Magazine.

Source: Mixology News

Casa Komos Beverage Group (CKBG) founder and CEO Richard Betts possess a background that crosses many categories in the industry.

He continues to set the standard in the growing ultra-luxury tequila category. His latest expression is Tequila Komos XO. We asked Richard to tell us more.

Talk to us about the Tequila Komos release of XO, Exclusive Single Batch Luxury Tequila.

Produced as a single batch, it is the first of its kind. Like a vast, intricate tapestry woven from carefully considered decisions made over many years, each thread was meticulously chosen to create what we believe is the absolute pinnacle of tequila, Komos XO. For this blend, we select only the very best lots that have been aging in bourbon barrels of American oak and red- and white-wine barrels of French oak for a minimum of three years and up to 11 years. The liquid is then transferred into Spanish Oloroso Sherry casks for the final kiss. It’s an exclusive single batch tequila crafted with meticulous attention to detail. Only 3,000 bottles were released.

What inspired this expression?

Komos XO comes from our desire to create something truly exceptional and unique in the world of tequila. While we borrowed from Cognac in the naming, we also believe that in this case XO stands for Extraordinary Origin. We wanted to capture the essence of celebration and the good life, embodied by our namesake, Komos.

What would you like bartenders to know?

Komos XO exclusivity and complexity offer bartenders the opportunity to create truly unique and memorable experiences for their customers. At a suggested price of $120 to $160 per pour, it’s a sip that will make the moment.

Talk to us about the bottle and packaging.

The whole XO bottle is made of etched crystal, allowing you to see the beautiful liquid inside, but also making it a true collector’s item.

Tell us more about the growing category-redefining ultra-luxury tequila. What can we expect?

The ultra-luxury tequila category is experiencing a renaissance, and we are honored to see Komos so well loved and at the forefront of this movement. We believe we’ll see continued innovation in the category as well as more and more consumers finding their way here as they come to understand how special tequila can be. It’s exciting to be a part of it.

What are bartenders doing with Komos XO?

While we see XO being enjoyed simply with one large rock, it is a bold choice for a cocktail but who are we to say not to mix it?

What is next for Komos?

XO is a passion project of mine. Now that this is out in the world, I look forward to focusing and expanding the presence of the Komos Foundation, where we are working to transform agave waste into bricks to support local infrastructure in the tequila community. Stay tuned for more exciting updates on this next year.

The post We Ask CEO Richard Betts About Tequila Komos XO appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine presents Best In Class Cocktail Challenge sponsored by Lobos 1707 Tequila.

Bartenders across the country were invited to compete for a shot at a $30,000 contract as a Lobos 1707 Brand Ambassador and to join the legendary pack as cocktail creator and evangelist spreading the love for Lobos 1707 Tequila.

Check out the Top 5 Finalists moving on to ROUND 3 to compete for a shot at the Grand Prize during ELEVATE 2023 in Louisville, Kentucky!

Visit Best in Class Cocktail Challenge for more information.

Congratulations to the 5 finalists. Thank you to all the participating bartenders!

Joan Villanueva – San Antonio, Texas

Ty Nicole Tucker – Atlanta, Georgia

Tashea Younge – New York, New York

Seanea Corvi – Los Angeles, California

Jasmine Jones – Chicago, Illinois

The post Watch the 5 Finalists Videos in the Lobos 1707 Tequila Best in Class Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Sorel, the hibiscus liqueur inspired by the ancestral Afro-Caribbean beverage, has once again solidified its standing as the the most-awarded American-made liqueur.

After an impressive return to the market in the fall of 2021, the brand has received over 110 top-ranking honors and distinctions from the industry’s most coveted spirits competitions. This year has been no exception, with 55 gold (or higher) medals for quality, flavor and design.

“As a craft brand, we simply don’t have the budget to compete with our larger colleagues when it comes to creating awareness,” says Jackie Summers, Founder of Sorel.

“The ability to differentiate yourself in a crowded market is a marketing absolute. With an average rating of 95 across multiple contests in 2023, we’re creating a national conversation: is Sorel the best liqueur currently produced in the US? Arguably.”

Sorel is the first and only alcoholic, shelf-stable version of the 500-year-old bright red beverage, sorrel. A secret recipe that took 624 attempts to perfect, the liqueur is made with Moroccan hibiscus, Brazilian clove, Indonesian cassia, Indonesian nutmeg and Nigerian ginger.

Sorel is currently sold in retail shops, hotels, bars, and restaurants across the country. For more information on Sorel and the full list of awards, visit SorelOfficial.com.

About Sorel Liqueur

Sorel Liqueur is an alcoholic rendition of sorrel, the 500+-year-old traditional hibiscus-based beverage brought to the Caribbean from West Africa. After being diagnosed with a spinal tumor and given a small chance to live, Jackie Summers beat those odds and left his decades-long corporate career to create Sorel to honor his Barbadian heritage. Following 623 failed attempts, Summers perfected the first and only shelf-stable sorrel liqueur.

After an impressive debut in 2013, Sorel ceased production for several years and was brought back to the market in September 2021 with the support of Fawn Weaver and the Uncle Nearest Venture Fund. Sorel will be available in 35 states by the end of 2023 and continues to expand its presence in bars, restaurants, and retailers throughout the United States, as well as impending availability internationally. Visit SorelOfficial.com for more information and follow @SorelOfficial on Instagram and Facebook.

The post Sorel Becomes the Most-Awarded American-Made Liqueur for the Second Year in a Row appeared first on Chilled Magazine.

Source: Mixology News

Wax Myrtle’s is downtown Austin’s hotspot where locals and guests gather to kick back and socialize poolside.

Situated on the 4th floor of the Thompson Austin and Tommie Austin hotels, the sprawling, stunning space is ideal for any occasion. Under the direction of Chicago-based restaurant group Land and Sea Dept., the establishment features a deck, covered cabanas, an oversized fireplace, weekly music, and event programming.

Once seated, guests are greeted with an accessible and approachable contemporary American menu that blends fresh Southern California culinary philosophies with the bold flavors of West Texas. Complementing the comfortable atmosphere and delectable eats are some playful cocktails.

Local culture breathes life into the beverage program at Wax Myrtle’s. Utilizing a plethora of these local ingredients, the mixology team specializes in Large Format Beverages. Why Large Format? The answer is to bring joy to the hearts of patrons, by triggering those golden childhood memories.

Elaborating on the inspiration behind these drinks, Land and Sea Dept.’s Beverage Director, Charlie Schott said, “I drew on childhood experiences. Summer day trips to the beach. Family reunions in the park. I want adults to be as excited about a blue fruity Margarita as eight-year-old me was about Capri Suns and Hi-C.”

“Keep it simple!” says Scott. “When creating a large format drink, you must bear in mind that three or four people have to agree on this one drink. The drink itself is a backdrop to the group’s time together, it should be easy and approachable with broad appeal. Also, a big clear cowboy hat to serve it in helps!” he laughs.

Aside from offering unique concoctions, Wax Myrtle’s maintains a solid bar program by emphasizing the importance of human interaction. Their employees genuinely care about guest experience and the quality of the service they provide. Wrapping up, Beverage Director Charlie reminds us “Equipment, glassware, and booze can be purchased but the human element will really set you apart from the rest of the pack. You can’t buy culture, you have to cultivate it”

The team recently launched large new format drinks which serve 4 – 6 people and are served in party glasses aka a giant cowboy hat, a disco ball, and more.

Large format drinks include

• Boot Scootin Fruity – Stiggin’ Pineapple Rum, Meletti 1870, Hibiscus, Lime, and Sunshine – $90 (Served in a cowboy hat punch bowl)
• Blue Rose of Texas – Tequila, Mezcal, Blue Curacao, Lime, Passionfruit – $95 (Served in a cowboy hat punch bowl)
• Gatorade – Vodka, Chareau Aloe Liqueur, Lime, Cucumber, Mint, Soda – $90 (Served in a cowboy hat punch bowl)
• Purple Nurple – Urban Sangria, Red Wine, Port, Sunshine Sugar, Orange Blossom Water, Lemon-Lime Soda – $75 (Served in a retro igloo cooler)
• Orange Drink – Aperol, Lemon, OJ, Bubbles, Sunshine Sugar – $80 (Served in a retro igloo cooler)
• Mojito 75 – Moet Chandon, Rum, Lime, Mint, Sugar and Bitters $230 (Served in a disco ball)

The post 5 Large Format Cocktails Served at Wax Myrtle in Austin appeared first on Chilled Magazine.

Source: Mixology News

As one of the most iconic cocktails, a good Martini comes down to its ingredients. And one of those main ingredients, besides gin or vodka, is vermouth.

The vermouth used in your Martini can either break it or make it. That’s why we have rounded up our top vermouths to craft the perfect Martini.

What is vermouth?

Vermouth can come in two forms—dry or sweet. It’s a fortified wine, first produced in Italy during the 18th century with added herbs and spices. The flavor of it depends on the added botanicals, and it can range anywhere from herby and bitter to floral and fruity. It’s the perfect addition to your martini.

Next time you’re in the mood for the classic cocktail, add one of these five vermouths and allow the fortified wine to give your martini a new flavor profile.

Dolin Dry Vermouth

Give your martini a taste of France with Dolin Dry Vermouth. It’s made with 15 different botanicals and spices to give your favorite gin or vodka cocktail delicate notes of citrus and florals. It’s known for its light, fresh, and clean profile derived from its delicate wine base. Dolin Dry put the 1:1 gin/dry vermouth martini on the map. From its start in 1821, it’s been the benchmark for fine French vermouth.

It’s worth adding to your next cocktail.

Cinzano Extra Dry Vermouth

If dry martinis are your go-to, I’m sure you’re already aware of Cinzao Extra Dry. This pale yellow vermouth will be the perfect addition to that classic cocktail. Although it can be enjoyed on its own, adding this to a crisp, cold martini glass filled with gin or vodka (personal preference) and a splash of olive juice will really bring it to the next level.

The pleasant herbal taste has a warming flavor with a crisp and slightly bitter finish. On the nose, you’ll get notes of mint, sage, and oregano that are delightful and herbaceous without being overpowering.

Martini & Rossi Fiero

Switch things up with this unique vermouth. Martini & Rossi Fiero offers a bold and refreshing kick to any cocktail—especially a martini. If you don’t care for the classic dry taste, Fiero is the way to go. The brightly-colored liquid offers a fruity and citrusy punch from sweet Spanish oranges. Don’t let the color intimidate you—this vermouth isn’t overly sweet, so you won’t need to worry about it overpowering your martini.

It’ll definitely put a spin on your classic cocktail.

Padro & Co Vermouth Rojo Amargo

This bottle will not only look pretty on your bar cart, but it will add a bitter ripe orange peel flavor to your cocktail. This vermouth is made by using a double infusion of red vermouth and bitter herbs to yield a smooth and full-bodied palette. The vermouth rests in chestnut barrels for nearly two years and gently absorbs the notes and aromas.

If you want to give your martini a twist, add Padro & Co. Top it off with an orange peel twist for the perfect martini.

Antica Torino Bianco Vermouth

This herbaceous vermouth will give your gin or vodka martini the perfect spiced kick. The Piedmont-style vermouth has notes of sage, chard, wormwood, licorice, and thyme, providing any cocktail with a flavorful taste. The vermouth contains 100% natural ingredients and no artificial flavorings, so you can feel good about adding it to your favorite drink. The blend of Italian grapes like Trebbiano, chardonnay, and Cortese, fortified with neutral spirits distilled from wheat, is based on a recipe from the 1940s-1950s. With marshmallows and white flowers on the nose, you’ll be in for a unique Martini addition.

Villa Massa Vermouth Giardino

Chris Patino, co-owner of Raised by Wolves, a highly acclaimed bar and spirits retail shop that has helped place San Diego on the global drinks map along with Stacey Swenson, a 20+ year veteran of the hospitality industry and one of the most sought after talents on aperitivo and Italian drinking culture team up to create Villa Massa Vermouth. When creating the spirit, The Zamora Company wanted something that would suit the needs of the current state of cocktails and drinking culture. Vermouth Giardino is seamless in cocktails whether its being used as a modifier or the base of something low-ABV.

The post 6 Best Vermouths for Your Next Martini appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient this week is the tomato!

When people think of tomato cocktails, the classic Bloody Mary usually comes to mind first. However, there are plenty of other tomato-based libations that are just as good (and maybe even better!). Check out the round up below from different spots in NYC.

Tomatillo Margarita

Alex Dominguez – Head Bartender at Authentic Hospitality – for Bar Calico (Flatiron District, NYC)

Ingredients:

• 1.5 oz Herradura Silver
• .75 oz Ancho Verde
• 1.5 oz Tomatillo Salsa*
• .75 oz Lime
• .25 oz Agave
• Salt, Tajin Rim

*Tomatillo Salsa

Ingredients:

• 12 peeled tomatillos
• 2 Serrano
• 4 cloves garlic
• half of a cucumber
• Bunch of cilantro
• 4 oz lime juice
• 1 tbsp salt

Preparation: Wash the tomatillos, serrano, and garlic cloves and put on sheet pan. Roast at 400°F for 15 mins. Let cool then add to blender with cucumber, cilantro, lime juice, and salt. Blend and let cool before storing in quart sized containers.

“We thought that using a classic salsa verde would be a more authentic approach to creating a spicy riff on the margarita. Ancho verde with its poblano pepper flavor works so well with a vegetal blanco tequila. Not a lot of agave is needed as the salsa’s tomatillos give it that natural sweetness that we all love in margaritas. The end result is a savory, spicy, delicious bomb of flavor! – Alex Dominguez

Caprese Martini

Trevor Easton Langer – Head Bartender at Jac’s on Bond (NoHo, NYC)

Ingredients:

• Grey GooseVodka (Basil infused)
• 1.5 oz Lustau blanco
• 2 oz Olive Oil
• Tomato
• 2 Dashes Balsamic Vinegar
• Pinch of Salt

Preparation: Stir & Strain. Garnish with a skewered cherry tomato.

“The Caprese Martini emerged in an attempt to combine two of my favorite things — caprese salads and martinis. It is savory and herbaceous while familiar. This savory sip joins a roster of cocktails that are inclusive and adventurous.” – Trevor Easton Langer

Caprese Sbagliato

Gary Wallach, Co-Owner Renwick Hospitality Group

The Caprese Sbagliato at Lulla NYC is a unique and undeniably refreshing spritz rendition. The flavor profile has elements of savoriness while still maintaining its drinkability.

A vegetable take on the sbagliato, mixing Nepeta Amaro*, Lulla’s house-made Caprese Shrub**, Cynar Venetian Amaro, & Prosecco.

*Nepeta Amaro is a Sicilian Amaro that uses a maceration of mint, other herbs, and local lemons and oranges.

**Lulla’s Shrub blends the classic ingredients of a Caprese Salad (minus the cheese) that sits in sugar & champagne vinegar for over 3-days.

Ingredients:

• 1 bar spoon Nepeta Amaro
• 1 oz Cucumber, tomato & basil shrub
• 2 oz prosecco
• 1.5 oz Cynar

Preparation: Place a large rock into the glass. Pour ingredients over the ice into the glass, adding the prosecco. Agitate with a spoon and garnish. Served in Highball. Garnish with a cucumber slice, cherry tomato and basil sprig.

Jersey Heirloom

Beverage Director & General Manager Gabriel Maldonado, The Wesley (West Village, NYC)

Balancing the savory-forward cocktail with a hint of sweetness from the orange citrus, this concoction transcends traditional martini offerings while remaining true to The Wesley’s ethos – utilizing locally-sourced New York made gin and New Jersey grown heirloom tomatoes.

Ingredients:

• 0.5 oz Tomato Water*
• 50 oz Isolation Gin
• Basil
• Heirloom Tomato
• 16 oz Vermut blanc
• 2 drips of Saline

Preparation: Take all ingredients and stir in beaker glass with ice. Strain into a Martini Glass. Garnish with cherry tomatoes and basil.

*Tomato Water

Ingredients:

• 6 large ripe tomatoes
• 2 cups water
• 1 cup ice

Preparation: Blend all ingredients on a low setting to just pulse (you want it chunky, or it will make tomato sauce!). Let sit in a milk bag overnight over a Bain Marie so the water can strain out; it should look clear and pink.

Gin Infusion

Ingredients:

• 50 oz Isolation Gin
• 8 oz Olive Oil (Spanish Olive Oil)

Preparation: Let sit for 2 days and then freeze to congeal oil. Strain out making sure not to leave any oil.

The post In the Limelight: Tomatoes appeared first on Chilled Magazine.

Source: Mixology News