The Chilled 100 Ambassadors got together in Chicago at the Split Rail, a funky space with a vintage vibe that serves up the best American comfort food and craft cocktails in town.
The menu, created by chef Zoe, includes beef skewers, leafy green salads, chicken nuggets, wild boar Bolognese, reimagined fajitas, and more. The members were privy to an exclusive introduction to the Dancing Goat Distillery and its first release, Limousin Rye Whiskey.
Nick Maas, distiller for Dancing Goat Distillery led the bartenders through an educational tasting for this first-of-its-kind launch. Also joining were Brad Mundy, Agave Loco Brands’ vice president of sales and Andrew Bikulcius, Agave Loco Brands’ division manager for a special tasting dinner that also featured Split Rail bartenders’ favorites, RumChata and Agave Loco Tequila.
Chiilled 100 Ambassadors in attendance included Bryson Ryan, Michael Huebner, Martin Duffy, Jamie Duffy, Alexis Brown, Laura Krumming, Jerald O’Kennard, Julian Arreola, and Donavan Mitchem. Not only were the bartenders top-notch, the cocktails were, too. The Split Rail presented a signature cocktail made for the evening containing Limousin Rye Whiskey, Cynar, Apple Brandy, and Bitterman’s Tepache titled Nothing Gold Can Stay.
Check out these must mix cocktails featuring Agave Loco, RumChata and Limousin Rye.
Spicy Agave Loco Paloma
- 2 oz. Agave Loco
- 3/4 oz. Aperol
- 3/4 oz. fresh Lime Juice
- San Pellegrino Pompelmo Grapefruit Soda
- Lime wheel (for Garnish)
- Tajin Rim
Preparation: Rim 1/4 glass with Tajin. Fill glass with ice; combine liquors and lime juice. Top off drink with grapefruit soda and garnish with lime wheel on top.
Frozen Lemon Sorbet (Batch)
- 1 1/2 liters RumChata
- 750 ml Pallini Limoncello
- 2 1/2 Gallons Water
Preparation: Combine RumChata and Limoncello; fill machine up to 3 ½-gallon mark with water. Immediately start machine. Depending on how compressor is feeling, the batch can be adjusted after it freezes.
Limousin Rye Salted Maple Old Fashioned
- 2 oz. Dancing Goat Limousin Rye Whiskey
- 2 dashes Angostura Bitters
- 2 tsp. Barrel-Aged Salted Maple Syrup
- Orange Peel (for Garnish)
Preparation: Combine all ingredients with ice; garnish with orange peel.