The Chilled 100 Ambassadors wrapped up this year’s roundtable events in downtown Austin with an evening filled with carefully curated cocktails.

Celebrating at Caroline Restaurant, located on the first floor of the Aloft, the classic and clever dinner menu was served in an open and airy dining room.

General manager and Chilled 100 member Michael Childress helped coordinate the evening, along with Chilled’s marketing manager and Chilled 100 national director, Max Ferro. Childress created a cocktail menu that paired expertly well with each of the dishes served throughout the evening. Some menu choices included grilled shishito peppers, roasted sweet corn dip, chicken schnitzel, hot and crunchy halibut, wild mushroom Bolognese, and quinoa chili bowls. The cocktails enhanced each of the dishes while highlighting the evening’s sponsored spirits (including 50 Pounds Gin, Cardenal Mendoza Brandy, Boltran Rum, Liquore Strega, and Glengoyne 12,15 and 18 Year Old), which were all skillfully presented by Jim Keller, Southwest division manager for Shaw-Ross International Importers.

The room was filled with some of the best bartending talent Texas has to offer, including Chilled 100 members Jeramy Campbell, Brandon Benitez, Nicki Petry, Anne Vaughan, Tom Koerner, and Alexis Mijares, who have been a part of the Chilled 100 team from the beginning. Also in attendance were new members Eddie Perez, Matthew Prezzato, Paul Neuenschwander, Jayson Black, Nicole Torres-Cooke, Anup Mistri, Jessica Graves, and Michelle Martin.

“I had a wonderful evening with our Austin Chilled 100 Ambassadors and guests. The turnout of the event was unbelievable, as we had some of Austin’s best talent in one room. The industry is going in all the right directions in Texas. I am excited to see what these bartenders will do next and what trends they will bring into 2018.”
– Max Ferro, Marketing Manager and Chilled 100 National Director, Chilled Magazine

Check out some of the cocktails being served up at the event.

Black Magic Smash, cocktail

Black Magic Smash

Black Magic Smash

Ingredients:

  • 1 1/2 oz. Del Maguey Vida
  • 1 oz. Strega
  • 1/2 oz. Lemon Juice
  • 7 Blackberries
  • 7 Mint Leaves

Preparation: Combine ingredients. Garnish with mint leaf.


Up in the Clouds, cocktail

Up in the Clouds

Up in the Clouds

Ingredients:

  • 2 oz. Fifty Pounds Gin
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Maraschino Liqueur
  • splash Simple Syrup
  • Crème de Violette Foam

Vieux Carre, cocktail

Vieux Carre

Vieux Carre

Ingredients:

  • 3/4 oz. Cardenal Mendoza Brandy
  • 3/4 oz. Wild Turkey 101 Rye
  • 1/2 oz. Carpano Antica
  • 1/4 oz. Benedictine
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters
  • Lemon Peel (for Garnish)

Preparation: Combine ingredients in a champagne flute. Garnish with lemon peel.


Twist of Fate, cocktail

Twist of Fate

Twiste of Fate

Ingredients:

  • 2 oz. Boltran Reserva
  • 3/4 oz. Amaro Averna
  • 2 dashes Angostura Bitters
  • 2 dashes Angostura Orange Bitters
  • Lux Cherry (for Garnish)