Mixology Consultant Archives - Page 29 of 406 - Side Bar

What do companies like Disney, Apple, and KFC have in common with our featured drink of the month?

They all experienced major failures before becoming a success. The Trinidad Sour—bitters, lemon juice, orgeat, and rye—was a cocktail competition entry in 2009 by Guiseppe Giovanni of Clover Club in New York City (he’s now in Vegas). The Trinidad Sour was a complete flop; it didn’t even make the competition’s top ten best cocktails.

Much like the companies mentioned above, the drink may have been ahead of its time. In fact, for 2009, it was incredibly shocking Angostura bitters wasn’t just a sprinkle afterthought but the star ingredient of the cocktail. Yes, you read it right: Angostura bitters was the base spirit of Giovanni’s creation. (Something to remember: This was years before bar-goers would thirst for bitter-forward cocktails and bitter digestifs).

Although the blood-red colored cocktail didn’t win the contest, it appeared on menus around the world and is considered a modern-day classic cocktail.

So, how did the Trinidad Sour go from zero to hero? Luckily, we can go to the source, barkeep Guiseppe Giovanni, for answers.

What inspired you to make such a bold move with bitters as the base spirit?

A cocktail in Italy, the Trinidad Especial, that used bitters as a base, made with equal parts booze and sugar.

Were you surprised that Trinidad Sour didn’t win?

Yeah! I had made 30 to 40 cocktails for competitions before. I was undefeated. The Trinidad Sour broke my record. I lost. And it’s the only cocktail that becomes my legacy? Funny how the universe works.

The inspiration behind the name?

It’s where Angostura comes from.

Why do you think the Trinidad Sour not only survived but thrived?

I think because bartenders made it go viral by passing it on to guests and other bartenders, one by one. If you’re a serious bartender, you have a clientele that trusts you. The Trinidad Sour is so outside the box, it has cookie spices, it’s stringent, and sweet. It does a lot of things that give your guest a go. When you pop the cap off the Angostura and pour it into a jigger, you surprise people. It’s lasted because any bar can make it. The ingredients are what most bars already have.

Why do you think people have latched on to bitter forward cocktails?

Bitterness and high proof give you the same response: You have to slow down. An Old Fashioned slows you down. Bitter cocktails do the same thing. They slow you down. So, you drink less, savor, and you feel better. Bitter forward drinks also give people the sense they are drinking healthier, more elevated.

What type of bitters are must-have for every bar?

You only need a few: Angostura Orange, Peychaud, Chocolate bitters, and something spicy, like Hellfire bitters.

Here’s the original:  

Whiskey

Trinidad Sour

Ingredients

• 1 ½ oz. Angostura Bitters
• ½ oz. Rye Whiskey
• 1 ½ oz. Orgeat
• ¾ oz. Fresh Lemon Juice
• Lemon Peel (for garnish)

Preparation

1. Stir ingredients over ice.
2. Strain and pour into a coupe glass.

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The post Drink in History: Trinidad Sour appeared first on Chilled Magazine.

Source: Mixology News

In Honor of Black History Month, The Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon.

In partnership with Pronghorn, Chilled 100 Bartenders develop original cocktails that not only showcase their individual style, but also highlight the unique qualities of Edmond’s Honor bourbon.

My take on a sour- A Sweet Yet Tangy Thang

Whiskey

Sweet Thang

by Anthony Wells – @a.wells

Ingredients

• 2 oz. Edmonds Honor
• 1 oz. Simple Syrup
• 1 oz. 100% Cranberry Juice *Not from Concentrate
• ¾ oz. Fresh Lemon Juice
• 1 Egg White
• Cinnamon (for garnish)

Preparation

1. Mix all ingredients together in mixing tin and give it a dry shake to emulsify the egg white.
2. Once frothy, add ice and shake.
3. Fine strain into martini glasses and dust with cinnamon.

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The inspiration for my cocktail is from the legacies that my ancestors left and for what’s to come. I chose fig because after the slavery era, fig trees were a sign of freedom, independence, and community. I also chose watermelon because during the Reconstruction Era, selling watermelons were a symbol of property rights, being self-sufficient, and wealth. The vanilla bitters were used to complement the vanilla that is already Edmond’s Honor. I was extremely intentional by using Black owned/made ingredients for my cocktail “Generational Wealth”. Lastly, I chose to make this a play on a New York sour because my last name is Goodwine. So, what better way to do that than have a wine float? As it is Black History Month, I want to honor myself and my family as I proudly carry this last name.

Red Wine, Whiskey

Generational Wealth

by Inez Goodwine – @freshnique

Ingredients

• 2 oz. Edmonds Honor
• ¾ oz. Watermelon Shrub
• 1 oz. Lemon Juice
• 2 Dashes of Vanilla Bitters
• Barspoon of Fig Jam
• A few dashes of Fee Foam or an Egg White
• Cab Float
• Dehydrated Fig (for garnish)

Preparation

1. Place all ingredients in a cocktail shaker. Dry shake to activate foam, then add ice to shake and dilute the cocktail.
2. Double strain into Nick & Nora.
3. Float thin layer of wine.
4. Slice dehydrated fig in half and place on the side rim of the glass.
5. The watermelon shrub is from Rhoot Man in Savannah, GA, and the fig jam was locally sourced.

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I grew up in New York. Due to a very big change in my life, I had to move down to Florida with my family very quickly. It was a lot of quick change out of nowhere and I wasn’t sure if I would find my place in the world. I found bartending and I’ve grown to love it. I found where I’m meant to be. If it wasn’t for all the trials I’ve been through, I would’ve never made it here. I’ve grown to be grateful for my traumas and now I have represented this through this cocktail by showing where I started and where I ended.

Red Wine, Whiskey

Citrus Skyline Sour

by Kayla Espinal – @the.mixologist.monarch

Ingredients

• 2 oz. Edmond's Honor Bourbon
• 1 oz. Fresh Lemon Juice
• ¾ oz. Simple Syrup
• Guava Wine Float

Preparation

1. Pour Edmond's Honor Bourbon, lemon juice, and simple syrup into a shaker and shake for 15 seconds.
2. Pour into a glass over ice.
3. Use the back of the bar spoon to pour the guava wine over your cocktail.
4. Add a lemon twist to garnish and enjoy your Citrus Skyline Sour!

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The raisin and rye notes in this cask inspired me to bring sweet and bone-dry elements to kiss.

Brandy, Vermouth, Whiskey

Perfect Manhattan

by Mark A. L. Maurice – @Marken_kteb  / @kingstonhallnyc / @sircrumbsofgrandstreet

Ingredients

• 2 oz. Edmond’s Honor Cognac Cask Bourbon
• ½ oz. Dolin Sweet Vermouth
• ½ oz. Dolin Dry Vermouth
• 2 dashes Angostura Bitters

Preparation

1. Add the Edmond’s Bourbon, dry vermouth, sweet vermouth, and bitters into a mixing glass and stir.
2. Strain into a chilled martini glass or cocktail glass.
3. Garnish with Brandy Cherry and Lemon Zest.

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If you’ve ever enjoyed a Bourbon and cola and you also love your Old Fashioned, this is the cocktail for you!

Whiskey

Vanicola

by Nicole Salicetti – @denadacocktail

Ingredients

• 2 oz. Edmond's Honor Bourbon
• 1 Dash Cinnamon Bitters
• 2 Dashes Orange Bitters
• 2 Dashes Angostura Bitters
• .375 oz. Vanilla-Cola Oleo Saccharum*
• Orange peel and mist of vanilla from atomizer (for garnish)

Preparation

1. Add all ingredients, less garnishes, into stirring glass.
2. Add ice and stir for proper chill and dilution.
3. Strain with Julep Strainer into glass.
4. Mist with vanilla from an atomizer and place orange peel garnish on the rim of chilled glass.

*Vanilla-cola oleo Saccharum

---

Ingredients

• 1 cup of orange and lemon peels
• ¾ cup granulated white sugar
• 2 split vanilla beans
• 2 cinnamon sticks
• ¼ tsp. fresh grated nutmeg

Preparation

1. Cover 1 cup of orange and lemon peels (little pith) with ¾ cup granulated white sugar.
2. Let sit for a minimum of 5 hours, press and strain through sieve.
3. Add two split vanilla beans, two cinnamon sticks and ¼ tsp. fresh grated nutmeg and let sit overnight.

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This cocktail is bright as Tracie’s smile 🙂

This cocktail is more than just a cocktail, it’s a story in a glass. It’s a tribute to the rich tapestry of Black history, inspired by the work of Tracie Franklin and her connection to bourbon. Just as ‘Story Time’ keeps our cultural narratives alive, this cocktail reflects the layers of history and heritage that have shaped our present.

The bourbon represents a spirit of resilience and strength. The Berry Syrup, with its blend of raspberries, blackberries, and strawberries, symbolizes the sweetness and complexity of our experiences. The touch of lemon adds a bit of zest, a reminder of the challenges we’ve overcome. The sparkling Brut is the celebratory fizz, the joy and hope that shines through our stories.

Each ingredient is carefully chosen, just like the words in a story.  The ‘Edmond’s Honor Bourbon’ is meant to be savored, shared, and discussed, just like the stories that connect us.  So, let’s raise a glass to ‘Story Time,’ to our history, and to the power of storytelling to bring us together.

Sparkling Wine, Whiskey

Storytime

Ingredients

• 1 ½ oz. Edmond's Honor Bourbon
• ¾ oz. Berry Syrup*
• ½ Lemon
• Top with Boschendal Brut
• Cornflower Petals (for garnish)

Preparation

1. Add all ingredients in a shaker except Boschendal.
2. Shake and double strain into a garnished Nick and Nora or Coupe.

Additional Notes

Note: For sweeter syrup, use two cups of sugar.

*Berry Syrup

---

Ingredients

• 1 cup Raspberries
• 1 cup Blackberries
• 1 cup Chopped Strawberries
• 1 cup Water
• 1 cup Sugar

Preparation

1. Muddle or use blender.
2. Add sugar and hot water.
3. Stir until sugar dissolves.
4. Store in refrigerator overnight and strain, date, and label (2 weeks shelf life).

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The post In Honor of Black History Month, Chilled 100 Bartenders Craft Bespoke Cocktails Highlighting Edmond’s Honor Bourbon appeared first on Chilled Magazine.

Source: Mixology News

Belgrade native Ivan Papic moved to New York in 1998. During that same impactful year, he made his grand entrance into the hospitality industry as a barback for the popular joint, Lot 61.

During his experience there, he quickly grew fond of bartending. Using his new passion as fuel to grow, he went on to work at the renowned establishments of Pastis and Balthazar, and later ventured into the nightclub business at The Beatrice Inn.

Papic first dabbled in the bar management side of the spectrum during his seven years at Macao Trading Co.. He then returned to the nightclub business as a bartender and bar manager at Paul’s Casablanca. Today, he is a Beverage Director for the THRST Group, creating beverage programming for their three restaurant concepts: GG Tokyo, Sweetbriar, and Roof at Park South Hotel.

Chilled had the pleasure to chat with Papic about GG Tokyo. The Japanese Cocktail Bar, Restaurant & Sushi Counter is situated at the edge of the Nomad & Murray Hill neighborhoods in New York City. It draws inspiration from the renowned Golden Gai district in Shinjuku, Tokyo, which is famous for its small, intimate bars, and lively atmosphere. The bar’s interior is designed to reflect the colorful and eclectic spirit of the Golden Gai, with its own local artwork and decorations.

Ivan’s vision for the drink program was to recreate classic cocktails with a Japanese twist. He wanted to create a drinking experience that was as familiar as it was exciting, and ultimately encouraged guests to explore new flavors and discover new favorites.

According to Papic, running a successful beverage program relies heavily on offering creative presentations whose ingredients fuse harmoniously. “We have to present cocktails that are both easy to prepare, spirit-forward and have great flavor profiles that are memorable and will keep customers returning again and again,” he added.

And of course, the bartenders are another essential component.

“At GG Tokyo, we train our staff to have a deep understanding of mixology techniques, and we believe that the key to success is a combination of knowledge, technique, and a genuine passion for the craft of mixology.”

The post Beverage Director Ivan Papic’s Vision: The Classics with a Japanese Twist appeared first on Chilled Magazine.

Source: Mixology News

Craft cocktails may be the stars of the show, but every well-made drink rests on a foundation of essential spirits.

These are the workhorses, the reliable voices in the bartender’s orchestra, always ready to harmonize with bitters, liqueurs, and fresh ingredients. So, what bottles reign supreme on top shelves across the country? We asked the pros and discovered the top 10 spirits fueling their creativity.

This is just a snapshot of the spirits that keep bartenders around the world stocked and inspired. Each bottle offers a unique flavor profile and plays a key role in crafting the delicious and diverse cocktails we all enjoy. So next time you order a drink, take a moment to appreciate the spirit at its core—the foundation for the symphony of flavors in your glass.

Absolut Vodka

Absolut is Swedish vodka brand appreciated for its purity and versatility, making it a great choice for a wide range of cocktails; everything from a Moscow Mule to a Martini. It’s most known for its use in Espresso Martinis and, of course, Absolut Citron in the Cosmopolitan.

Ilegal Mezcal

Forget the smoke monster myths. Ilegal Mezcal is a smooth, approachable spirit with a storied past. Born from clandestine bar escapades in Guatemala, it’s now crafted “Sin Prisa” – without rush – in Oaxaca, using artisanal methods and 100% recycled glass. Enjoy the sweet agave and subtle smoke neat, or let it shine in cocktails like the Oaxaca Old Fashioned or a Spicy Paloma.

Jack Daniel’s Whiskey

This iconic Tennessee whiskey is a staple in bars and is often enjoyed neat, on the rocks, or in the classics, such as a Whiskey Sour or Old Fashioned.

Casa Del Sol Blanco

Crisp agave purity with mint whispers and a hint of warming spice. Smooth like aloe vera with a touch of sweetness, finishing clean and refreshing. A bartender’s canvas for vibrant Margaritas, Tequila Sunrise, or other unexpected twists.

BACARDÍ Rum

Known for its versatility and quality, BACARDÍ is popular choice for classic and contemporary rum-based cocktails. It’s best known for its use in a BACARDÍ Daiquiri, Cuba Libre, and a Mojito.

Tanqueray 10

Tanqueray is a classic London dry gin known for its crisp and refreshing flavor profile, making it a popular choice for gin and tonics, Martinis, and other gin-based cocktails.

Cointreau

The orange essence of mixology, Cointreau’s vibrant citrus notes and balanced sweetness are practically synonymous with classic cocktails. From the timeless Margarita to the Cosmopolitan, Cointreau adds a burst of sunshine and complexity to any creation.

Luxardo Maraschino Liqueur

Don’t underestimate the power of Luxardo. This Italian liqueur, made with Marasca cherries, offers a delicate sweetness and depth of flavor that elevates both classic cocktails like the Aviation and a modern twist on the Black Manhattan.

Kahlúa

Coffee and cocktails meet their match in Kahlúa. This coffee liqueur brings warmth and creamy richness to classics like the White Russian or the Espresso Martini and adds a playful spin on unexpected creations like the Espresso Negroni.

Captain Morgan Spiced Rum

Spiced rum’s bold personality finds its champion in Captain Morgan. This Jamaican favorite infuses dark rum with warming spices, making it a go-to for tropical-inspired cocktails, like the Piña Colada, and adding a festive kick to winter warmers like the Hot Buttered Rum.

Remy Martin Cognac

Cognac’s elegance takes center stage with Remy Martin. From the smooth, approachable VSOP to the complex, nuanced XO, Remy Martin brings sophistication and depth to classic cocktails like the Sidecar and the French Connection, while adding a touch of luxury to contemporary creations.

Empress 1908 Indigo Gin

More than just a pretty face, this Canadian gin boasts a unique personality. Handcrafted in copper stills, it infuses traditional botanicals with the signature blend of black tea from Victoria’s iconic Fairmont Empress Hotel and butterfly pea blossom, yielding a vibrant indigo hue and a complex, earthy-citrus flavor profile. Empress is an artist’s canvas, perfect for modern twists on classic cocktails like the Negroni or a showstopping Indigo-tinged Martini.

The post Bartenders’ Favorites: 12 Most Used Spirits Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News

Barfly® Mixology Gear, a leader in premium barware and tools, is excited to announce its participation in The NAFEM Show 2025, happening February 26-28 at the Georgia World Congress Center in Atlanta, GA.

Attendees can visit Booth #5640 to explore Barfly’s newest offerings and see firsthand why it remains a top choice for industry professionals.

“We are delighted to participate in The NAFEM 2025 and to showcase our latest solutions,” said Joe Flaherty, Senior VP of Barfly.

“Our new products reflect our commitment to providing bartenders with tools that combine form, function, and exceptional quality.”

At the show, Barfly will unveil several innovative new additions to its collection, including

• Diamond Lattice Line Expansion: Due to the overwhelming response to the shaker tins, the line has been expanded to include jiggers, bar strainers, spoons and 3-piece shaker sets for a cohesive and stylish collection.
• Elegant Antique Gold Finish: This stunning new finish elevates bar tools with a touch of sophistication and classic charm.  A full collection is offered to handle all your cocktail making needs.
• Double Wall Mixing Tins: Featuring an easy-grip pattern and available in three finishes, these mixing tins are designed for durability, performance, and style.

The NAFEM Show 2025 is the premier event for foodservice and hospitality professionals, offering unparalleled opportunities to connect with leading brands and discover the latest advancements in the industry. Barfly is proud to be part of this event and looks forward to connecting with attendees who share a passion for excellence.

For more information about Barfly® Mixology Gear, visit www.barflybymercer.com.

About Barfly® Mixology Gear

Barfly® Mixology Gear provides professional-grade barware and tools for bartenders. Known for its innovation, quality, and design, Barfly is committed to supporting professionals in creating exceptional drink experiences.

The post Barfly® Mixology Gear Brings Exciting Innovations to The NAFEM Show 2025 appeared first on Chilled Magazine.

Source: Mixology News

If you didn’t know it already, the cocktail world is booming. Ever since the cocktail renaissance of the early 2000s, mixology has been a big deal.

From Tacoma to Tampa, there are cocktails and bars littered throughout the country where talented, creative bartenders are mixing up classic and contemporary drinks.

If you want to be known as a bartender worth your salt, many classic drinks should be perfected first. Lucky for you, there are countless cocktails that not only feature simple ingredients, but are very easy to make without a full bar and an advanced degree in mixology.

And while we could easily write about the slew of easy-to-make classic drinks featuring whiskey, rum, tequila, and vodka, today is gin’s time to shine. If you’re a fan of the juniper-based, herbal, and botanical spirit, you should know how to make a handful of drinks. This includes the Gin & Tonic, Negroni, Gimlet, and more.

If you only learn how to make one gin cocktail perfectly, make it a Gin & Tonic. At its most basic, it’s a highball cocktail featuring gin and tonic water. Sure, you can add a squeeze of lime, but it doesn’t get much simpler than that.

Gin

Gin & Tonic

Ingredients

• 2 oz. Gin
• 4 oz. of Tonic Water

Preparation

1. Add ice to a highball glass.
2. Pour in gin and top with tonic water.
3. Stir gently to combine.
4. Garnish with a lime wedge or wheel.

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There’s no wrong time for this herbal, botanical, bittersweet cocktail. Made with London Dry Gin, Campari, and sweet red Vermouth, it’s a classic Italian cocktail you need to add to your repertoire.

Gin, Vermouth

Negroni

Ingredients

• 1 oz. London Dry Gin
• 1 oz. Campari
• 1 oz. Sweet Red Vermouth

Preparation

1. Add ice to a mixing glass.
2. Pour in the London dry gin, Campari, and sweet vermouth.
3. Stir gently to combine.
4. Strain into an ice-filled rocks glass.
5. Garnish with an orange peel.

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When it comes to simple gin-based cocktails, it’s difficult to beat the Gimlet. Made simply with gin and sweetened lime juice (or fresh lime juice and simple syrup), it’s a fresh, boozy, juniper, and citrus-driven cocktail you’ll want to drink all year long.

Gin

Gimlet

Ingredients

• 2 ½ oz. London Dry Gin
• ½ oz. Simple Syrup
• ½ oz. Fresh Lime Juice

Preparation

1. In an ice-filled shaker, pour in the London dry gin, simple syrup, and fresh lime juice.
2. Shake the ingredients vigorously to combine.
3. Strain into a chilled cocktail glass.
4. Garnish with a lime wheel.
5. Enjoy.

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The post 3 Gin Cocktails Every Bartender Must Master appeared first on Chilled Magazine.

Source: Mixology News

New York City based Chilled 100 bartender and influencer, Laura Pica, tells Chilled about her background in the food and beverage industry and what she is up to now.

Email: nycraftcocktails@gmail.com

What inspired you to become a bartender?

I am a New York based mixologist and recipe developer for beverage brands with 15 years in the beverage industry. I started like most of us in this industry… making my way behind various bars and restaurants and then, eventually delving into the creative aspect of recipe development and content creation. What originally started as a creative outlet for me has led to a successful venture that keeps bringing new opportunities. Let’s be honest, the food and beverage industry runs through my blood at this point.

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

I currently work cocktail pop-ups and create cocktails and recipes for beverage brands remotely. My home bar is pretty epic, and I have two unpaid (kitty) interns that don’t help much at all.

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

I draw inspiration from the industry itself, from the love of hospitality and the desire to create. I’ve immersed myself into food and beverage culture and I truly believe that there are so many beautiful and necessary stories that can be told through creating something for others to taste.

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

Keep at it, try new and funky things even when you’re unsure of how it will turn out. Learn that some mistakes are happy mistakes and some of the best cocktails can come of it. If you have a passion for it, all else will follow.

What is your favorite ingredient right now and why?

Dill has been my inspiration lately. I focus on using different fresh herbs in my cocktails, but I’ve been on this savory dill martini kick, experimenting with dill rapid infusions with vodka and gin and building on that with caper or pepperoncini brine for fun takes on a dirty martini.

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

My partner jokes that my creativity works wonders under pressure. I typically will look at what ingredients I have, and thoughts come to me in the moment. I don’t like really pre-planning my drinks or over analyzing them too much, unless it’s for a client, then obviously it’s a bit of a different process with more planning involved.

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

Not a tip necessarily, but more of a suggestion: if you’re a home bartender, invest in an ice machine. It’s worth every penny.

Where do you see the bartending/cocktail culture headed?

Cocktail culture is here to stay. What I do see a shift in during these post-pandemic times is that more and more people are taking an interest in learning how to craft their own cocktails. With prices soaring across the country, I think there is this genuine interest growing in how to recreate cool and high-end cocktails at home.

Original cocktail 

Gin

Purple Radish Gimlet

by Chilled 100 Bartender Laura Pica

Ingredients

• 2 oz. Purple Radish-Washed Gin
• ¾ oz. Lemon 
• ¾ oz. Purple Radish & Rosemary-infused Simple Syrup
• Micro Purple Radish (if available) or Lemon Twist, for garnish

Preparation

1. Add all ingredients in a cocktail glass with ice and stir until well chilled and diluted.
2. Strain into a chilled coupe or Nick & Nora glass and garnish with a micro purple radish.

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The post Meet Chilled 100 Bartender Laura Pica appeared first on Chilled Magazine.

Source: Mixology News

The fresh air, these cozy confines, that woodsy charm. And oh yeah, the cocktails.

It’s no wonder the Von Trapps (yes, the actual singing family from The Sound of Music) relocated here after living in picturesque Switzerland. Northern Vermont’s rolling mountain vistas practically had me singing out myself, “the hills are alive!”

As I landed in Burlington and drove 40 minutes to my destination to the equally quaint and bustling village of Stowe, I was more than ready to take it all in. I’m staying at The Lodge at Spruce Peak, which sits at the base of the aforementioned mountain and is a part of Stowe Mountain Resort. As you walk into the lodge, the first thing you notice are the massive windows which look out onto the mighty mountains located just beyond the property. My room was a rustic oasis, complete with a balcony where I ran out every morning to breathe in the crisp, piney air.

It also smells of history. Skiing has its roots as an American pastime in the area, and it’s here in Stowe where the National Ski Patrol was founded back in 1938. It’s no wonder, considering the mountain gets around 300 inches of powder per year. You can see it all from the view from your rooms at the Lodge. The balcony off of my room boasts views of massive, rustic complexes and the nearby tall, towering mountains. As I look out, I sip a Cider Donut flavored Stowe Cider. It tastes exactly what it sounds like: delicious. No matter when one comes, the views are eye popping. Summer? You’ll see lush greens. Autumn? Get ready for such an eye-popping array of colors it’s overwhelming. By the time Old Man Winter visits, it’s a skier and snowboarder’s delight.

But no matter when one comes, you won’t be bored. That’s because Stowe Mountain Resort is rife with an impressive spa (outdoor and heated), and regular yoga classes and hiking explorations. Did I mention the restaurants and bars?

The Tipsy Trout stands as one of the resort’s more refined options, with its moniker coming from the fish that glides through the streams and tributaries around here. The trout is also on the menu, as are dishes ranging from Lobster Agnolotti to Duck Rice (which is exactly what it sounds like). I order a towering plate of mussels and devour them. The rotating cocktail menu is just as impressive; on this particular night, there’s 13 bespoke libations on the menu grouped into categories like ‘Light and Aromatic,’ ‘Bright and Juicy,’ and ‘Boozy and Bold.’ Since I’m visiting from New York City, I naturally opt for an Alpine Manhattan from the latter group, made up of Saxton’s River Sapling Maple Bourbon, Amaro Averna, Dolin Génépy de Chamois and Mole Bitters. Elsewhere, the eponymous Stowe Cobbler features Lillet Rose, Thyme Honey, Blood Orange, and the local Spruce Peak Cider.

Local is king here in Stowe, with a variety of thriving distilleries around the community, including Green Mountain Distillers and Boyden Valley Winery and Spirits. Steps from my room on the property at Stowe, there’s also Whistlepig Distillery’s Pavillion, the iconic Vermont whiskey operation which runs a tasting room here of all of its beloved delights. I order a Piggyback Rye, which Whistlepig founder Dave Pickerell masterminded before his passing in 2018. Summer and winter, the pavilion turns into a de facto concert venue curated by Spruce Peak Arts, with recent performers including the Grammy-winning singer-songwriter Brandy Clark. Good whiskey to complement live music: what could be better than that? As the sun goes down, my cozy room is the perfect antidote to the cold wind outside.

Aside from obvious mountain activities, I also come across a spa, golf course, and a litany of ancillary activities including morning yoga, snowshoeing, a breathwork and ice bath class, and a meditation class, to name a few. I go on a short hike, 60 minutes round-trip, which is enough for the city boy in me and I promptly work up a thirst. Luckily, the Lodge also features Alpine Hall, an all-day American restaurant, and as I look out the windows as visitors hustle to and from the lifts and those aforementioned activities, I sip a Vermont Old Fashioned. Alpine Hall’s spin on the classic encompasses Rectified Bourbon along with Perc Coffee Liqueur. In addition, Green Mountain Maple Liqueur is thrown in for some woodsy sweetness, as well as Angostura and Black Walnut Bitters. In other words, Vermont in a glass.

On my last day here, it seemed appropriate to imbibe in a cocktail while gazing at everything I’ve explored during my charmed days spent here. With that, I hop on a gondola and get off at the tippy-top, where Cliff House Restaurant, a high altitude dining and drinking destination only accessible by lift and only for lunch, is located; on Vermont’s highest peak. On one side, there’s a deck that looks out as far as the eye can see; on the other side, large windows look out onto rocky cliffs as if it’s framing a natural scene of flora and fauna. I ask an employee about the precarious spot, and one tells me sometimes they do get stuck all the way up here, or have to evacuate, depending on finicky Mother Nature.

As a result, the menu is full of comfort food, including deep fried mozzarella and maple chipotle wings. I order the pork belly dish in the form of maple bacon chicharrónes, and pair it with an Aperol Spritz. At this altitude, my worries are as far away as civilization feels and the only thing I have to think about is whether or not to order another one. As for my decision, civilization down below can wait.

The post Mountains and Cocktails in Stowe, Vermont appeared first on Chilled Magazine.

Source: Mixology News

The Castle Sour is a whiskey sour with an Irish twist, crafted by Belfast native and Prohibition Beverage Director Jim McCourt in Charleston, SC.

Made with vanilla Irish whiskey, clove syrup, lemon and egg white, McCourt explains, “The Irish whiskey works well in this as it is strong enough to shine through, but the subtle notes of honey and caramel are still noticed. The nutmeg adds some nose to the cocktail.”

With its rich flavors and festive spirit, the Castle Sour is the perfect cocktail to enjoy leading up to St. Patrick’s Day, whether sipped at Prohibition or made at home.

Check it out below!

Whiskey

Castle Sour

by Jim McCourt – Beverage Director / Prohibition – Charleston, SC

Ingredients

• 2 oz. 2 Gingers Whiskey
• ¾ oz. Clove Syrup*
• 1 oz. Lemon Juice
• 1 Egg White
• Nutmeg, grated, for garnish

Preparation

1. In a cocktail shaker with ice, add whiskey, syrup, lemon juice, and egg white.
2. Shake until frothy.
3. Then, pour into Double Old-Fashioned glass filled with ice.
4. Grate nutmeg on top.
5. Serve immediately.

*Clove Syrup

---

Ingredients

• 4 oz. White Sugar
• 4 oz. Water
• 6 Whole Cloves

Preparation

1. Bring to a simmer in a sauce pan, cover and take off heat.
2. Allow to cool, strain and bottle.

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The post Castle Sour appeared first on Chilled Magazine.

Source: Mixology News

What better way to celebrate National Margarita Day than with a tropical twist on a classic?

The Mangolicious Margarita, made with El Cristiano Silver, bursts with juicy mango, zesty lime, and a Tajín rim for the perfect balance of sweet and spice. If you prefer the classic, the No Guilt Margarita with El Cristiano Reposado delivers smooth, citrusy refreshment, while the No Guilt Spicy Margarita turns up the heat with a jalapeño kick. However you shake it, these El Cristiano cocktails guarantee a delicious way to toast the occasion. Happy National Margarita Day!

Photo by El Cristiano

Liqueur, Tequila

Mangolicious (Mango Margarita)

Ingredients

• 2 oz. El Cristiano Silver Tequila
• ½ oz. Lime Juice
• ½ oz. Orange Liqueur 
• 3⁄4 oz. Mango Juice or Mango Puree
• Splash of Agave Nectar
• Tajín Rim
• Mango Slice

Preparation

1. Combine all ingredients in a shaker tin.
2. Add ice and shake.
3. Dip rocks glass rim lightly in lime and rim with Tajín.
4. Strain over fresh ice in a rocks glass.
5. Top with fresh mango slice.

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Photo by El Cristiano

Liqueur, Tequila

No Guilt Spicy Margarita (El Cristiano Silver Version)

Ingredients

• 2 oz. El Cristiano Silver Tequila
• 3/4 oz. Lime Juice
• 3⁄4 oz. Orange Liqueur
• Tajín Rim
• Jalapeño Floater

Preparation

1. Combine all ingredients in a shaker tin.
2. Add ice and shake. Roll rocks glass in lime and rim with Tajín.
3. Strain over fresh ice in a rocks glass.
4. Top with jalapeño floater.

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El Cristiano Tequila is renowned for its purity and craftsmanship, offering additive-free, high-quality tequila with exceptional depth and complexity. Their signature Silver Tequila, priced at $45, is the foundation for all aged varieties, distilled in coil copper stills for a clean, smooth taste. It delivers subtly sweet cooked agave aromas with hints of butter, mature fruit, and a spicy touch of bay leaf and rosemary. For those seeking a richer profile, El Cristiano Reposado, priced at $65, is aged for six months in American oak casks, developing a soft, satiny texture with notes of anise cookie, herbs, and grilled pepper accents. Both tequilas are available at Total Wine + More, with additional retailers and venue partners listed on their website, www.el-cristiano.com.

The post Celebrate National Margarita Day With El Cristiano appeared first on Chilled Magazine.

Source: Mixology News