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Get to Know Chilled 100 Member Kristen Begley of Woodburn Brewing and La Ofrenda in Ohio

By | Mixology News

When people asked Kristen what she wanted to be when she grew up, she would always say a bartender.

Even before being old enough to enter a bar, Kristen enjoyed mixing drinks for family gatherings and despite lacking prior bartending experience, Kristen quickly adapted to the role when she turned twenty-one and got her first gig. Bartending allowed her to be creative and prompt her to take certification courses to enhance her knowledge of spirits.

What inspired you to become a bartender?

When people asked me what I wanted to be when I grew up, I said a bartender. I would make drinks for my family before I could even drink alcohol. Clearly, I didn’t know anything about proportions and measuring to make it taste balanced, but I had a passion for it.

I started working in the service industry when I was 16 at McDonald’s and worked my way up to working at nicer establishments that were higher-end. I took a break for four years and worked for a logistics company, thinking it was a more stable job. I found that I really was not happy in that environment and one day I finally had to put my foot down and do something I knew would make me happy.

I had no bartending experience prior to working at one of my current jobs. In less than a few months, I was able to get my mental health back in check and do something I was passionate about daily. Bartending is probably the best thing that has happened to me because I can be creative daily and meet so many new people. I have also taken the time to apply for certification courses to help better my knowledge of the spirit world.

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

I am currently working at two bars, the first one being Woodburn Brewing. Woodburn is in one of Cincinnati’s small neighborhoods and brings a modern but rustic vibe to the area. We serve our own spirits in our cocktails, which makes it unique. We have elevated the cocktail experience that you would see at a typical brewery by creating a vibe with our cocktails in terms of glassware used or the quirky ingredients we choose.

I host a secret cocktail night every Monday where there is a new cocktail every week using our spirits which brings some mystery to the bar. The second bar I work at is called La Ofrenda. This bar has the largest selection of tequila and mezcal in the state of Ohio, and we pride ourselves on creating an experience as soon as you walk through the door. La Ofrenda cares about the heritage of Hispanic culture and pays fine attention to detail what we serve at the bar. We carry soda and beer from Mexico to really create the vibe and authenticity of the place.  We are in the market district downtown, so we see many new faces as well as returning guests.

Although we’re slightly off the beaten path, you can hear the live music and DJ’s we have on a weekly basis all the way down the street. The walls are decorated with vibrant art from local artist as well as projection mapping. The cocktail program is amazing! We serve several different kinds of margaritas as well as classic cocktails using mezcal and tequila. We also serve Mexican street tacos with meat made from our steakhouse that’s not too far up the road from where our bar is located.

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

The most influential person in my career is my mentor, Giacomo; he saw something in me when I came to interview to be a bartender at Woodburn Brewing. He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. He has given a lot of useful advice I use in my everyday life and has helped me grow as a bartender as well as a person. I learned how to create all the classic cocktails as well as how to create new versions of classic cocktails. He has taught me the science that goes behind elevating cocktails and how to create out-of-the-ordinary flavor profiles that work together.

Giacomo gave me insights about a lot of things within the bartending community on a larger scale, such as Portland cocktail week, camp runamok, Tales of the Cocktail, and more. Without him telling me about these things, I would never have known they had existed. He told me to apply to go to camp and I was invited to go and be with bartenders from across the world to network with and nerd out with, talking about cocktails and spirits. I am so happy and thankful he took a chance on me to teach me about everything he has learned over the years and has helped me become the best I can be as a bartender and as a person.

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

My best advice is to keep doing what you love. It took me several years to learn I was not doing what I loved. I think everyone should have a creative outlet and, for some people, creating cocktails is what keeps the mental juices flowing. I think that learning what flavors do and don’t work together is part of the fun, and it’s ok if you don’t get it on the first try; it means you can try again until you are satisfied.

What is your favorite ingredient right now and why?

Right now, I would say shrubs are one of my favorite ingredients. I have been creating several types of shrubs in collaboration with our local farmer’s market. It’s fun to create something that can be used in a N/A cocktail as well as in something that is spirit forward. There are endless possibilities when it comes to shrub making, but they are unique when it comes to cocktails.

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

When creating a new cocktail, I think about what flavors and ingredients would work the best together. Once I figure that out, then I will pick a spirit I think will work best with those flavor combinations. A lot of time, my inspiration comes from things I see at the store or the market. Then, I start by making one cocktail and change the measurements, if need be. It doesn’t always work the first time, but there’s always time to get that perfect cocktail after trial and error.

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

One thing that’s important to me is allergies to ingredients. I have several allergies to things, and I know others do, too. I try to substitute things like aquafaba for froth on an egg white cocktail. Cocktails can still be tasty without always using the “normal” ingredients that you would typically see in a classic cocktail.

Where do you see the cocktail culture headed?

I think there are a lot of younger bartenders making huge waves in the industry right now. People are creating ways to have less waste when it comes to juicing, which I think is awesome since we do produce a lot of waste when it comes to bar prep to make the perfect cocktail. A lot of bartenders are speaking out about harassment in this industry, whether it’s something happening between coworkers or with guests coming to the bar. We have been bringing more awareness to mental health and taking care of ourselves especially after the pandemic, which is also very important. These are just some of the things we are doing to continue to make marks on the industry and to continue to be better.

The post Get to Know Chilled 100 Member Kristen Begley of Woodburn Brewing and La Ofrenda in Ohio appeared first on Chilled Magazine.

Source: Mixology News

3 of NYC’s Best Tequila Cocktails

By | Mixology News

Tequila cocktails are the epitome of summer.

We have three of some of the best ones in NYC right now, courtesy of Beverage Director Nikki McCutcheon.

Check them out below!

Sins, Not Tragedies

by Silver Lining – NYC

Ingredients

  • 2 oz. Volcan Blanco Tequila
  • 1 oz. Red Bell Pepper Juice
  • .5 oz. Lime
  • .5 oz. Habanero Ginger Syrup

Preparation

  1. Add all ingredients to a tin with ice and shake, strain into a bi-color salted rocks glass with fresh ice.
  2. Garnish with a lime wheel.

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Dolly Lava

by The Highlight Room – NYC

Ingredients

  • 1 oz. Ilegal Joven Mezcal
  • .5 oz. La Gritona Reposado tequila
  • .5 oz. Empirical Spirits Ayuuk blend
  • 1.5 oz. Grapefruit Juice
  • .5 oz. Lime Juice
  • .5 oz. Chamomile Mint Syrup
  • Soda Water, to top

Preparation

  1. Add all ingredients (except soda) to a tin with ice and shake.
  2. Strain into a rocks glass with fresh ice.
  3. Garnish with a mint sprig.

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Some Like It Hot

by Magic Hour Rooftop Bar & Lounge – NYC

Ingredients

  • 1.5 oz. Maestro Dobel Silver
  • 1 oz. TAO Sour Mix*
  • 1.5 oz. Mango Chili Mix**

Preparation

  1. Add all ingredients to tin, shake with ice, strain over fresh ice into rocks glass.
  2. Garnish with chili threads.

TAO Sour Mix*


Ingredients

  • 11 Q Lime Juice
  • 4 kg Boiron Kalamansi Lime Purée
  • 1 Gallon Agave Nectar

Preparation

  1. Add 11 Q Lime Juice, 4 kg Boiron Kalamansi Lime Purée, 1 Gallon Agave Nectar.

Mango Chili Mix**


Ingredients

  • 6 Q Water
  • 12 kg Boriron Mango Purée
  • ¼ C Cayenne Powder
  • ½ C Coriander Powder

Preparation

  1. Add 6 Q Water, 12 kg Boriron Mango Purée, ¼ C Cayenne Powder, ½ C Coriander Powder.

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The post 3 of NYC’s Best Tequila Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Cheers to The Olympics with the Mariquita Medal Margarita

By | Mixology News

The Olympics is an event that calls for celebration.

Cheer on Team U.S.A. with this fun margarita made with Hiatus Tequila!

Photo by Gabi Porter

Mariquita Medal Margarita

Ingredients

  • 2 oz. Hiatus Tequila Reposado
  • 1 oz. Cappelletti Aperitivo
  • 1 oz. Red Sweet Vermouth

Preparation

  1. Add tequila, Cappelletti, and sweet vermouth to a mixing glass.
  2. Top off with ice, stir for 30 seconds or until the mixing glass becomes cold on the outside.
  3. Strain into a coupe glass with one large cube.
  4. Garnish with an orange.

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The post Cheers to The Olympics with the Mariquita Medal Margarita appeared first on Chilled Magazine.

Source: Mixology News

6 NOLET’S Silver Gin Cocktails Perfect for Summer

By | Mixology News

Crafted with real botanicals, NOLET’S Silver Gin was created for a new generation of gin drinkers.

It features a unique combination of botanicals never used in gin before. The floral and fruit-forward gin is bottled at 47.6% Alc./Vol. (95.2 Proof) and perfect for mixing summer cocktails.

The history of this archetypical gin and juice may be disputed, but the Tom Collins is (and forever will be) a classic beloved combination since the 1800s. It is as complex as it is simple when imbibed with NOLET’S Silver Gin.

Gin

Tom Collins

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 1 oz. Fresh Lemon Juice
  • 1/2 oz. Simple Syrup (or to taste)
  • 2-3 oz. Club Soda
  • Lemon Slice and/or Cherry (for garnish)

Preparation

  1. Build the cocktail over ice in a Collins glass (or highball), in the order listed above.
  2. Top with club soda and garnish with a lemon, orange, and/or cherry.

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The beautiful botanicals in NOLET’S Silver are complemented with herbs and citrus in this refreshing variant.

Gin

Botanical Gin + Tonic

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 1/4 oz. Fresh Lemon or Lime Juice
  • 1/4 oz. Simple Syrup
  • 2 Fresh Lavender, Rosemary, Mint, Rose Petals, Tarragon, Juniper, Peppercorns, Citrus Wheel or any other Herb, Fruit or Flower
  • 4 oz. Tonic Water

Preparation

  1. Add all ingredients, except tonic water to a cocktail shaker with ice.
  2. Shake well and strain into a copa balloon glass over fresh ice.
  3. Top with tonic water.
  4. Garnish with fresh botanicals.

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It’s not called the Bee’s Knees for nothing. This classic is a delicious honey-sweetened sour cocktail that creates quite a buzz when crafted with NOLET’S Silver’s fruit and floral forward botanical gin.

Gin

Bee’s Knees

Ingredients

  • 1 1/2 oz. NOLET’S Silver Gin
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Honey Syrup (2 : 1 honey to water ratio)
  • 2 dashes Bitters (optional)
  • Small Pinch of Ginger Salt (optional)

Preparation

  1. In a cocktail shaker, mix fresh lemon juice and honey syrup.
  2. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin.
  3. Shake with cracked ice and strain into a chilled coupe.
  4. Garnish with lemon peel.

Additional Notes

*Adapted from Jake Bliven’s Buzz on the Southside recipe.

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Simply smashing, the refreshing botanical Cucumber Smash with NOLET’S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah!

Gin

Cucumber Smash

Ingredients

  • 1 1/4 oz. NOLET’S Silver Gin
  • 3/4 oz. Simple Syrup
  • 1 oz. Lemon Juice
  • Soda Water (to top)
  • Cucumber Slices
  • Mint Leaves

Preparation

  1. Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin.
  2. Add NOLET’S Silver, ice and shake well.
  3. Strain into an ice-filled highball glass.
  4. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.

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This iconic Italian aperitif is simple and easy to commit to memory, for an excellent life skill.  Bitter, sweet, and botanical combine in a symphony evoking the essence of la dolce vita.

Classic Negroni

Ingredients

  • 1 oz. NOLET’S Silver Gin
  • 1 oz. Campari
  • 1 oz. Sweet Vermouth

Preparation

  1. Add all ingredients to a mixing glass with ice, stir until the exterior of glass is chilled.
  2. Strain into a coupe or over ice in a rocks glass.
  3. Garnish with a citrus wheel or peel.

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Delightfully refreshing the NOLET’S Watermelon Sour makes a lovely and simple cocktail to enjoy all summer long. Best made with fresh watermelon, the combination of tart and sweet with luxurious botanicals in NOLET’S Silver are perfectly suited.

Gin

Watermelon Sour

Ingredients

  • 2 oz. NOLET’S Silver Gin
  • 1 oz. Watermelon Juice
  • ½ oz. Fresh Squeezed Lime Juice
  • ½ oz. Honey Syrup (1:1 Honey & Water)
  • Pinch of Salt
  • Watermelon Slice for Garnish

Preparation

  1. Add all ingredients into a shaker with ice and shake for 30-60 seconds until the tin gets frosty.
  2. Double strain into a coupe glass and garnish with a watermelon slice.

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The post 6 NOLET’S Silver Gin Cocktails Perfect for Summer appeared first on Chilled Magazine.

Source: Mixology News

The Deanston Old Fashioned

By | Mixology News

Our Drink of the Week is the Deanston Old Fashioned, a smooth, spiced, citrusy, classic cocktail with roots dating back to the 1800s.

This delicious drink balances sweet, citrus, and bitter flavors.

The Deanston Old Fashioned

Ingredients

  • 1 ½ oz. Deanston Virgin Oak Whisky
  • 1 cube brown sugar
  • Dash Angostura bitters
  • Splash water

Preparation

  1. Muddle the sugar and Angostura bitters together in glass with splash of water.
  2. Drop in ice and whisky give it a good mix.
  3. Add squeeze of orange zest and twist to garnish.

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The post The Deanston Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Check Out the Craft the Fun Cocktail Challenge Regional Competition Winners—Dallas and Atlanta

By | Mixology News

Qualifying Regional Competitions Will Take Place in Five Cities Across the United States.

The Deep Eddy Vodka Craft the Fun Cocktail Challenge is underway with semifinalists chosen to compete for a spot in the finals. This competition is not just about showcasing the art of the cocktail, but also about embracing your inner spirit of playfulness.

Deep Eddy Vodka encourages combining quality craftsmanship with enjoyment, emphasizing that no amount of technique will make a cocktail delicious without a sense of fun. Cocktails should highlight the brand while also being equal parts delicious, innovative, and fun.

The remaining regional competitions will be held in Boston, MA on 8/1, Chicago, IL on 8/5, and San Diego, CA on 8/19.

A total of five bartenders, one from each of the regional competitions, will be chosen to compete as finalists in Austin, TX, and receive $1,000 each as a prize. Regional runners-up will receive $500 and regional competitors who placed 3rd-6th will receive $100.

Additionally, the five regional winners will receive an all-expense paid trip to Austin, TX September 15th-18th for a chance to become the 2024 Craft the Fun Cocktail Challenge Winner. The trip will include a unique Austin-experience, brand education, interaction with national judges, the final competition, and a celebratory dinner.

One Grand Prize Winner will receive $5,000 and the opportunity to be featured on the Deep Eddy Vodka website, social media, and an advertisement in Chilled Magazine announcing the winning 2024 Craft the Fun cocktail.

Check out the Dallas and the Atlanta Winners. Good luck, bartenders!

The Dazed & Passionfruited

by Jarad Crowell – Dallas Semifinal Winner

Ingredients

  • 1 oz. Deep Eddy Vodka Original
  • ½ oz. Deep Eddy Vodka Lime
  • 1 oz. Kronan Swedish Punsch
  • .35 oz. vanilla simple
  • ¼ oz. unsweetened passion puree
  • *3 drops saline (10:1) [optional]

Preparation

  1. Build ingredients in a tin, then do a whip shake.
  2. Strain ingredients into Tiki glass.
  3. Add crushed ice.
  4. Add about 6 dashes of angostura bitters to create a layer.
  5. Garnish with a few mint sprigs add half of a passion fruit or dehydrated lime.

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Coco Lime Cooler

by Ruby Smith – Atlanta Semifinal Winner

Ingredients

  • 1 ½ oz. Fat-Washed Deep Eddy Lime Vodka*
  • ¾ oz. Citrus Oleo Saccharum**
  • ¾ oz. Cream of Coconut
  • ¾ oz. Lime Juice

Preparation

  1. Combine all ingredients in shaker tin with ice.
  2. Shake until tins frost.
  3. Double strain into a chilled rocks glass over a large cube.
  4. Garnish with palm tree mint sprig and cinnamon stick palm tree.

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The post Check Out the Craft the Fun Cocktail Challenge Regional Competition Winners—Dallas and Atlanta appeared first on Chilled Magazine.

Source: Mixology News

4 Must Mix Cocktails made with Santa Teresa 1796 Arabica Coffee Cask Finish

By | Mixology News

Santa Teresa Rum introduces its latest innovation, Santa Teresa 1796 Arabica Coffee Cask Finish, the second release in its Cask Finish Series.

This unique expression begins with its acclaimed Santa Teresa 1796 rum, triple-aged using the Solera method. It undergoes an additional three months of aging in American white oak casks that previously held a rum-based cold brew made from 100% Arabica beans grown, roasted, and ground at Hacienda Santa Teresa. This makes it the first Venezuelan rum aged in coffee casks, inspired by the growing trend of coffee-infused cocktails. Give these classics a mix!

Espresso Martini

Ingredients

  • 1 ½ oz. ST1796 Arabica Coffee Cask Finish
  • ½ oz. Coffee Liqueur
  • 1 oz. Espresso
  • ¼ oz. Simple Syrup
  • 2 Dashes Orange Bitters

Preparation

  1. Shake with ice, then strain into chilled coupe Glass.
  2. Garnish with coffee beans.

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Rum

Café Teresa

Ingredients

  • 1 ½ oz. ST1796 Arabica Coffee Cask Finish
  • 1 Bar Spoon of Amaretto
  • ½ oz. Cold Brew
  • ¼ oz. Simple Syrup
  • ½ oz. Evaporated Milk
  • 2 Dashes Cocoa Bitters

Preparation

  1. Shake with ice, then strain into chilled coupe glass.
  2. Garnish with cocoa powder.

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Rum

Carajillo

Ingredients

  • 2 oz. ST1796 Arabica Coffee Cask Finish
  • ¼ oz. Vanilla Liqueur
  • ½ oz. Espresso

Preparation

  1. Stir with ice, then strain into glass over large ice cube in rocks glass.
  2. Garnish with three Espresso beans.

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Rum

Coffee Spritz

Ingredients

  • 1 ½ oz. ST1796 Arabica Coffee Cask Finish
  • ½ oz. Cold Brew
  • ¼ oz. Orgeat
  • Top with soda water

Preparation

  1. Build in glass with ice, then gently stir until combined in Collins glass.
  2. Garnish with orange twist.

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The post 4 Must Mix Cocktails made with Santa Teresa 1796 Arabica Coffee Cask Finish appeared first on Chilled Magazine.

Source: Mixology News

Cool Down with 3 New Flavors from Monin

By | Mixology News

This summer has been a hot one, so why not keep cool and hydrate with Monin’s new flavors?

Earlier this year, the brand released a Sugar Free Lavender Syrup to join their existing Florals line. It’s ideal for health-conscious consumers seeking to reduce their sugar intake, but still want to indulge in full-flavored beverages (maybe on a rooftop or sipping poolside!).

In addition to floral summer flavors and continuing to be on the pulse of wellness trends, the brand also extended its Beverage Boosts line with the launch of Hydration Boost — an electrolyte concentrate that supports hydration. The product is nearly flavorless and can be added to any beverage for an extra boost of hydration, as well as magnesium, potassium and sodium — perfect for staying hydrated in the summer sun.

Most recently, the brand launched their Matcha Green Tea Concentrate. Not only does this product create vibrant, photo-worthy beverages, but it’s easy to use and the perfect pick me up after spending all day in the summer sun. The product boasts organic Japanese matcha powder in concentrate form, making it easy (finally) to create a matcha or add into any beverage!

See below for some fun recipes incorporating the new launches!

Gin

Lavender Gin Fizz

Ingredients

  • 1 1/2 oz. Premium Dry Gin
  • 3/4 oz. Monin Sugar Free Lavender Syrup
  • 3/4 oz. Fresh Lemon Juice
  • Club Soda, to top

Preparation

  1. Fill serving glass full of ice. Pour ingredients into serving glass in order listed.
  2. Pour mixture into mixing tin and back into serving glass to mix.
  3. Garnish with lemon wheel and dried lavender sprig.

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Skinny Refresharita

Ingredients

  • 1 1/2 oz. Tequila
  • 1/2 oz. Monin Guave Purée
  • 1/2 oz. Monin Hydration Boost
  • 1/2 oz. Fresh Lime Juice
  • 3 oz. Coconut Water

Preparation

  1. Rim serving glass with Himalayan pink salt and fill with ice.
  2. Pour ingredients into mixing tin in order listed.
  3. Add ice from serving glass.
  4. Cap, shake and pour back into serving glass.
  5. Garnish with a lime wheel.

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Rum

Matcha Colada

Ingredients

  • 1 oz. Monin Matcha Green Tea Concentrate
  • 1/2 oz. Monin Green Mint Syrup
  • 5 oz. Monin Piña Colada Smoothie Mix
  • 1 1/2 oz. Coconut Rum

Preparation

  1. Fill serving glass full of ice.
  2. Pour ingredients into blender cup in order listed.
  3. Add ice from serving glass, cap, and blend until smooth.
  4. Pour back into serving glass and garnish with pineapple leaf, pineapple wedge, and toasted coconut.

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The post Cool Down with 3 New Flavors from Monin appeared first on Chilled Magazine.

Source: Mixology News

Stephanie Macleod Wins ‘Master Blender of the Year’ Title for Record-Breaking Sixth Time

By | Mixology News

Stephanie Macleod, Director of Blending, Scotch Whisky for Bacardi, has been named Master Blender of the Year by the International Whisky Competition (IWC) 2024 for a sixth consecutive time.

Stephanie made history in 2019 as the first woman to win the prestigious Master Blender of the Year title and has continued her winning streak ever since. This incredible feat recognizes her world-leading expertise in the art of whisky-making as Master Blender for DEWAR’S Blended Scotch whisky and Malt Master for the family-owned company’s portfolio of Single Malts – ABERFELDY®, AULTMORE, CRAIGELLACHIE®, ROYAL BRACKLA® and THE DEVERON®.

“To be recognized for the work you do is incredible. To be recognized for what you love to do is quite simply a dream come true,” said Stephanie Macleod.

“Awards like this are a tribute to all those involved in our whisky-making, and it’s thanks to our passionate, highly-skilled team that our exceptional whiskies are enjoyed by new and existing whisky drinkers around the world.”

Adding to the success, Bacardi was named Distiller of the Year and its brands were recognized with six wins in the Top 10 whiskies of 2024*.

“We have bold ambitions and exciting plans for our premium and ultra-premium whiskies and judging by the acclaim our recent launches have received, it’s clear we are getting it right,” said Dave Ingram, Chief Supply Chain Officer, Bacardi.

“Congratulations to Stephanie and her team – the work they’re doing leads to exceptional whiskies that appeal to new whisky drinkers and drives the entire category forward.”

The post Stephanie Macleod Wins ‘Master Blender of the Year’ Title for Record-Breaking Sixth Time appeared first on Chilled Magazine.

Source: Mixology News

Hibiscus Soda made with Casa Azul Tequila

By | Mixology News

A vibrant, refreshing and up-leveled Tequila Soda, featuring Casa Azul Blanco and hibiscus-raspberry tea.

The hibiscus adds a subtle floral note, while the raspberry brings a hint of tart sweetness, creating a beautifully balanced and invigorating cocktail.

Hibiscus Soda

Ingredients

  • 1 ½ oz Casa Azul Blanco
  • ¾ oz. Hibiscus Raspberry Tea Syrup
  • ½ oz. Fresh lime juice
  • 3 oz. Sparkling Water

Preparation

  1. Add all ingredients except sparkling water to highball glass.
  2. Fill with ice and top with sparkling water.
  3. Gently stir to combine.
  4. Garnish with hibiscus leaf.

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The post Hibiscus Soda made with Casa Azul Tequila appeared first on Chilled Magazine.

Source: Mixology News