Chilled Magazine http://chilledmagazine.com Raise Your Spirits Thu, 25 May 2017 23:57:14 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 See the Campari Red Diaries Video Calendar 2017 http://chilledmagazine.com/campari-red-diaries-video-calendar-2017 Thu, 25 May 2017 22:13:14 +0000 http://chilledmagazine.com/?p=38247 It stands to reason that if “Every Cocktail Tells a Story,” as the Campari Red Diaries campaign suggests, then every story deserves a great cocktail. That is the premise behind Campari’s...
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See the Campari Red Diaries Video Calendar 2017

It stands to reason that if “Every Cocktail Tells a Story,” as the Campari Red Diaries campaign suggests, then every story deserves a great cocktail.

That is the premise behind Campari’s calendar series this year, which includes a short film called Killer in Red, a photography book showcasing world-class bartenders and their self-created Campari cocktails, and a video series of those bartenders making their drinks while providing a voiceover narrative about the story of their specific cocktail’s inspiration.

Here is a quick tour through the year from January to December. Each month focuses on one bartender, with director Ivan Olita behind the camera. Booze never looked sexier.

January – “Anita” by Thalita Alves, Australia

“There’s only one thing I adore almost as much as dancing: mixing drinks. Creating a cocktail isn’t that different from developing a choreography. It’s just another way to tell a story.” After moving to Australia, Thalita Alves found her passion for telling stories in liquid form. Her favorite story was that of Italian revolutionary Giuseppe Garibaldi who fell in love with Anita, a person of strength and resilience and one of the greatest of all Brazilian heroines.

Alves’ drink “Anita” captures the passion of that love affair with Campari and blood orange juice (to symbolize Italy), Sagatiba Velha cachaca and green limes (to symbolize Brazil), and macadamia nut orgeat for Australia, the country Alves now calls home.

 


February – “Quintessenza” by Nagore Arregui, Spain

Greeting the world with a smile is a major part of Nagore Arregui’s life. “There are only two ways to conquer me,” she says. “Make me laugh or challenge me.” She tells the story of how a single email did both. In that email, she was invited to be a member of the secret community, “the Red Quintessence,” a “legendary brotherhood that aims to save the world with mankind’s most powerful weapon: the smile.” Arregui’s drink, served in a perfume atomizer, celebrates the power of smile.

 


March – “Around the World with a Negroni” by Jennyfer Lee and Jorge Cordero, Dominican Republic

Meet Tico, one of Jennyfer Lee’s and Jorge Cordero’s most intriguing customers. Tall and thin, always dressed in white, Tico always carried an old suitcase and would only utter two words at the bar: “Negroni, thanks.” One day, Tico said he was leaving town and told the story of his travels around the world. This drink is dedicated to Tico and his intrepid spirit.

 


April – “A Lucky Roman Americano” by Luana Bosello, Italy

It began one Italian summer day in a piazza while Luana Bosello was waiting to interview for a bar job. A handsome man with a camera interrupted her thoughts, saying he was an American photographer. She told him about her interview and he said that if it was a success, she must come back that night and celebrate. She got the job and returned to the piazza. She and the photographer spent the night together, walking through the streets of Rome. Their parting was bittersweet. Months later, Bosello saw a photo spread in a magazine with the title, “How a Dreamy Girl Helped Me Become a Lucky Roman Americano.” Luckily, her paramour’s email address was listed at the end of the story.

 


May – “Alpha” by Patrice Plante, Canada

While backpacking through Mexico with a friend, Patrice Plante stopped at a little off-the-grid bar, where he met an elderly man who called himself Alpha shared his life story as a soldier, a novelist, and an adventurer. Plante’s drink encapsulates that meeting, using tequila (which Alpha was sipping), lemonade (which Plante’s teetotaling friend was drinking), fresh raspberries (that the friends had picked while hiking), orgeat, and, of course, Campari.

 


June – “Kula Negroni” by Julie Reiner, United States

Hailing from Hawaii, Julie Reiner recalls her last visit home. She watched a fisherman battling something enormous that turned out to be a small island! “I watched the palm trees emerge slowly from the water … when the worn-out fisherman fell asleep on the sand, I went over to that Eden.” There, she picked the most exquisite fruits. When she woke, she found a beautiful, red strawberry in her hand. “I realized that night, a mixture of dreams and reality, my island and my childhood had said goodbye to me.” The Kula Negroni recalls both that island and her childhood.

 


July – “L’Été Anisé” by Jan and Hannah Van Ongevalle, Belgium

This father-and-daughter team has the perfect balance of personality. Hannah is the extrovert; Jan is the thinker. After 20 years in the fashion industry, Jan found himself seduced by the bar world. When Jan creates a drink, he thinks of who will drink it. For L’Été Anisé, he envisioned three Milanese girls enjoying a drink after a day of shopping. Campari marries with sour orange, RinQuinQuin peach aperitif, Absinthe, and a splash of tonic. “When my daughter and I work together, magic happens,” says Jan. “Just like in a great cocktail,” counters Hannah.

 


August – “A Hora Incomparável” by Fabio La Pietra, Brazil

The name of Fabio La Pietra’s drink captures his memories of watching his grandmother cooking in the kitchen. She would tie on her apron and let a record play, often with the song “Ora Senza Pari” (“The Unmatched Hour”).

 


September – “The Spirit of Rock” by Yiannis Samaras, Greece

It began on a summer evening when Samaras heard a beautiful rock ballad wafting on the breeze. The two voices complemented each other, much like Campari and gin. Samaras walked toward the beach to try and find the singers, but no one was there. Hoping to capture the experience, he created this cocktail.

 


October – “Beyond the Veil” by Jim Wrigley, United Kingdom

When he travels, Jim Wrigley always carries a book. As he reads, he makes notes in the margin so that after his trip, the book tells the story of his journey. While in San Francisco’s Chinatown, he lost his book, which had the beginnings of a great cocktail recipe in it. After looking all over Chinatown, he noticed a young woman in a window. She dropped a flower down to him and placed his book and a glass of tea on the window sill. Wrigley had found not only his book, but the missing ingredient for his cocktail.

 


November – “Commedia All’Italiana” by Seba Atienza, Argentina

As a boy, Atienza was a bartender at Festival international de Cine de Mar de Plata. He was well liked, and one day a customer gave him a ticket to a major film preview. When he arrived, he discovered that his customer was a famous director and the preview was for one of his films. Atienza couldn’t decide if the film was bitter or sweet, but he hoped to capture its complexity in his Commedia All’Italiana cocktail.

 


December – “Chepari” by Bettina Kupsa, Germany

Bettina Kupsa owns a bar in Hamburg, a city of contrasts where anything can happen. One night on Christmas Eve while leaving her bar, she watched as two musicians played a festive tune that sounded like it belonged on an island at a beach party. Kupsa worked hard to recreate the sensation of the music. She captured it with Campari, cherry and tonka-infused tequila, lemon and sugar, and orange foam.

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South Florida Viejo Indecente Competition Winners Announced http://chilledmagazine.com/sf-viejo-indecente-competition-winners Thu, 25 May 2017 17:16:26 +0000 http://chilledmagazine.com/?p=38230 On May 15th, 2017, Mezcal Viejo Indecente and Chilled magazine officially announced the winners of their "South Florida Mixes with Mezcal Indecente Cocktail Competition." ...
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On May 15th, 2017, Mezcal Viejo Indecente and Chilled magazine officially announced the winners of their “South Florida Mixes with Mezcal Indecente Cocktail Competition.”

Mezcal Viejo Indecente

Mezcal Viejo Indecente

Bartenders from the area gathered at Bitter Truth in Miami for a chance to take home the grand prize trip to Oaxaca, Mexico to visit the Mezcal Viejo Indecente Distillery.

Mezcal Viejo Competition Finalists

Mezcal Viejo Competition Finalists and Brand Ambassador Tyler Ridgeway (far right)

Congratulations to Dave Simmons, of 27 Restaurant & Bar, James Macinnes of Copper 29, and Chris J. Rolon of Delano on their winning recipes and opening the door to some fiery cocktails. Check out the winning recipes!

They Don't Even Have Kiwi in Oaxaca, dave simmons

They Don’t Even Have Kiwi in Oaxaca

Photo by Gabriel Urrutia

They Don’t Even Have Kiwi in Oaxaca

Winning Cocktail by Dave Simmons

Ingredients:

  • 2 oz. Viejo Indicente Mezcal
  • 1 oz. Lime Juice
  • 1 oz. Kiwi Cucumber Falernum Shrub
  • Dash Peychaud’s Bitters
  • Marigold Petals (for Garnish)
  • Dehydrated Kiwi (for Garnish)

Preparation: Add all ingredients (excluding bitters) in footed pilsner glass. Fill glass with crushed ice and swizzle. Top with Peychauds and crown with more ice. Add swizzle stick pick, marigold petals, and dehydrated kiwi.


Holy Water cocktail by James Macinnes

Holy Water

Photo by Gabriel Urrutia

Holy Water

Winning Cocktail by James Macinnes

Ingredients:

  • 2 oz. Viejo Indecente Mezcal
  • 3/4 oz. Lime Juice
  • 3/4 oz. Homemade Nori Syrup
  • Orchid Ice Cube
  • Ginger Beer
  • Nori (for Garnish)
  • Sesame Seed (for Garnish)

Preparation: Fill cocktail shaker with Viejo Indecente Mezcal, lime juice and nori syrup. Place orchid ice and nori garnish in coupe. Shake and double strain cocktail over ice cube in coupe glass. Top with ginger beer. Dash sesame seed oil and place sesame seeds on ice.


Anana Al Asador cocktail by chris j. rolon

Anana Al Asador

Photo by Gabriel Urrutia

Anana Al Asador

Winning Cocktail by Chris J. Rolon

Ingredients:

  • 2 oz. Viejo Indecente Mezcal
  • 1 oz. Grilled Pineapple Puree*
  • 1 oz. Lime Juice
  • 3/4 oz. Spiced Syrup**
  • 5 drops Habanero Extract***
  • Pico Piquin Rim
  • Pineapple Leaves (for Garnish)
  • piece of Dehydrated Pineapple (for Garnish)

Preparation: *Grilled pineapple puree: Cut pineapple into discs and grill until the sugars start to come out. Once cold remove the skin, core, blend. **Spiced syrup: In a pot, combine 1 quart of water and 1 quart of sugar; dissolve the sugar and add 2 cinnamon sticks, 1 tablespoon of cloves, 1 tablespoon of peppercorns, and 3 vanilla beans. Bring to a boil and then lower heat to simmer for 20 minutes. Let sit until room temperature and strain. ***Habanero extract: Muddle 10 habaneros and add 16 oz. of neutral spirit (vodka); let sit in a closed container for 48 hours and then fine strain.

Mezcal Viejo Indecente Bottle Lineup

Mezcal Viejo Indecente Bottle Lineup

For more information on Mezcal Viejo Indecente, visit ViejoIndecente.com.

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Carnival Cruise Line Brews New Miami Guava Wheat Beer Aboard Carnival Vista http://chilledmagazine.com/carnival-cruise-miami-guava-wheat-beer Thu, 25 May 2017 13:54:44 +0000 http://chilledmagazine.com/?p=38222 To celebrate American Craft Beer Week, Carnival Cruise Line has created a special one-of-a-kind tropical-flavored beer served exclusively at Carnival Vista’s RedFrog Pub & Brewery...
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Carnival Cruise Line Brews New Miami Guava Wheat Beer Aboard Carnival Vista, featured image

To celebrate American Craft Beer Week, Carnival Cruise Line has created a special one-of-a-kind tropical-flavored beer served exclusively at Carnival Vista’s RedFrog Pub & Brewery, the first brewery aboard a North American-based cruise ship.

The new Miami Guava Wheat beer was unveiled at a shipboard ceremony during which Carnival Vista’s expert brewmaster Colin Presby tapped the first cask of the deliciously refreshing new brew. Guests on board were the first to sample the highly drinkable beer, hand-crafted by Presby using the finest ingredients and inspired by Carnival Vista’s Miami homeport. Miami Guava Wheat reflects the tropics with a light body and palate-pleasing notes of tangy pink guava, the primary ingredient in Miami’s ever-popular guava pastries.

“Since Carnival Vista began sailing from Miami, I’ve become fascinated by tropical fruit and Cuban cuisine, so I’m beyond thrilled to create this new Miami Guava Wheat in honor of American Craft Beer Week for our guests to enjoy.”
– Colin Presby, Carnival Vista’s Expert Brewmaster

Tapping the keg

Tapping the keg

Available on a limited basis, Miami Guava Wheat joins the three other original draft beers brewed only onboard Carnival Vista – ThirstyFrog Port Hoppin’ IPA offering aromatic, floral and hoppy notes with tropical and citrus overtones; ThirstyFrog Caribbean Wheat, an unfiltered wheat beer with flavors of orange and spices; and FriskyFrog Java Stout, a take on a traditional stout, rich and creamy with hints of coffee.

A draft pour of Miami Guava Wheat

A draft pour of Miami Guava Wheat

The brewed-on-board beers are just several of the many innovative food and beverage offerings on Carnival Vista which also features the cocktail pharmacy-themed Alchemy Bar, the New England-inspired Seafood Shack, JiJi Asian Kitchen serving authentic cuisine from across the Far East, Fahrenheit 555 steakhouse, and Cucina del Capitano, a family-style Italian eatery.

Other features aboard Carnival Vista include a groundbreaking bike-ride-in-the-sky attraction called SkyRide, the first IMAX Theatre at sea, Family Harbor featuring family-friendly accommodations and the Family Harbor Lounge, and vibrant Havana staterooms and suites with exclusive daytime access to a Cuban-themed bar and pool.

Carnival Vista operates six and eight-day Caribbean cruises from PortMiami to the Caribbean and will shift to Galveston, Texas, in fall 2018 when its sister ship, Carnival Horizon, launches year-round service from Miami.

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Must Mix: Baileys Almande Summer Cocktails http://chilledmagazine.com/must-mix-baileys-almande-summer-cocktails Thu, 25 May 2017 13:22:04 +0000 http://chilledmagazine.com/?p=38217 With summer around the corner, a cool cocktail is the quickest way to get into the seasonal spirit. Whether you prefer to blend or shake, Baileys Almande Almondmilk Liqueur is the ideal addition to your bar cart...
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Must Mix: Baileys Almande Summer Cocktails, featured image

With summer around the corner, a cool cocktail is the quickest way to get into the seasonal spirit.

Whether you prefer to blend or shake, Baileys Almande Almondmilk Liqueur is the ideal addition to your bar cart.

A dairy-free, gluten-free and vegan spirit, Baileys Almande blends the nutty flavors of real almondmilk and vanilla. Give the Banana Beach and Island Time cocktails a mix, both created by NYC Mixologist Jane Danger.

banana beach baileys cocktail

Banana Beach

Banana Beach

Created by Mixologist Jane Danger

Ingredients:

  • 3 oz. Baileys Almande
  • 2 oz. Coconut Puree
  • 1/2 oz. Agave Syrup
  • 1 1/2 Bananas
  • Banana Slices and Grated Nutmeg for Garnish

Preparation: Combine Baileys Almande, coconut puree, agave syrup, bananas and ice into a blender. Blend until smooth. Pour contents into glass. Garnish with banana slices and nutmeg.


Island Time Baileys cocktail

Island Time

Island Time

Created by Mixologist Jane Danger

Ingredients:

  • 1 1/2 oz. Baileys Almande
  • 1/2 oz. Zacapa Rum
  • 1 1/2 oz. Vita Coco® Coconut Water
  • 1 1/4 oz. Cinnamon Syrup
  • 1 oz. Lime Juice
  • 1/2 oz. Pineapple Juice
  • Pineapple Slice and Flower for Garnish

Preparation: Combine Baileys Almande, Vita Coco coconut water, cinnamon syrup, lime juice and pineapple juice into a cocktail shaker with ice. Shake well. Strain contents into a glass or hollowed out pineapple over fresh ice. Top with Zacapa rum. Garnish with pineapple slice and flower.

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Meet Philip McDaniel – CEO and Co-Founder of St. Augustine Distillery http://chilledmagazine.com/meet-philip-mcdaniel-ceo-co-founder-st-augustine-distillery Wed, 24 May 2017 16:23:46 +0000 http://chilledmagazine.com/?p=38193 Being the first distillery to bottle bourbon in one of the oldest cities in America is one thing, but add a building busting with history, a dedication to local agriculture, and a commitment to local small businesses...
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Meet Philip McDaniel - CEO and Co-Founder of St. Augustine Distillery, featured image

Being the first distillery to bottle bourbon in one of the oldest cities in America is one thing, but add a building busting with history, a dedication to local agriculture, and a commitment to local small businesses, and you have a recipe for becoming one of the most sought-after craft distillery tours in the country.

Chilled speaks to Philip McDaniel, co-founder and CEO of St. Augustine Distillery about founding one of the most successful tourist destinations in the small coastal town of St. Augustine, Florida.

Philip McDaniel

Philip McDaniel

Photo Courtesy of St. Augustine Distillery

Tell us about your craft distillery and what you produce there.

We designed our distillery with three main goals: one, to make world-class spirits using local agriculture; two, to have enough production capacity for growth (100,000 cases annually); and three, to create an amazing, content-rich experience that transforms visitors into customers.

Since March of 2014, we’ve hosted over 500,000 guests. This year, we will host about 25% of all visitors of the Kentucky Bourbon Trail. It’s a pretty powerful marketing tool and is working well to build the brand.

We currently distill and bottle four primary spirits: Florida Cane Vodka (distilled from Florida sugar cane), New World Gin (cane neutral spirit macerated with Florida-inspired botanicals, whole juniper berries, and other botanicals), Pot Distilled Rum (made from Florida premium grade molasses and Georgia cane syrup, then aged in our bourbon barrels) and Florida Double Cask Bourbon (local sweet corn, red winter wheat, and malted barley).

St. Augustine Distillery Exterior

St. Augustine Distillery Exterior

Photo Courtesy of St. Augustine Distillery

The history of St. Augustine is extensive. Talk to us about the historic value of your area and distillery.

St. Augustine is the oldest, continually occupied European settlement in America. The city hosts over 8 million visitors who come for the history, culture, food, and ambiance. There is no other city in Florida remotely close to us in terms of feel and vibe. We have an amazing array of live music venues, locally owned farm-to-table restaurants, and a vibrant visual arts community all in the backdrop of one of the most beautiful small port towns in America.

We are committed to making world-class spirits using Florida agriculture, in combination with our unique, maritime environment. In addition, we believe that we can combine both social good and economic development in a single project. We repurposed one of the city’s most beloved buildings, the historic Florida Power and Light Ice Plant, into a vibrant destination and bartender’s candy store.

Every day, we host industry members for a behind-the-scenes look at how and why we make our spirits. It’s a great way to answer questions and build relationships with the people who help promote our brands. Aside from the tour, there is nothing more important to building our brand than working with the Florida USBG members to help develop and (proudly) promote Florida spirits.

St. Augustine Distiller Shoveling Grain

St. Augustine Distiller Shoveling Grain

Photo Courtesy of St. Augustine Distillery

Where there any obstacles opening a distillery in this area?

Absolutely. We wanted to preserve the history of the Ice Plant facility. We had to get approvals from the city’s Historical Architectural Board, City Commission, Planning and Zoning, and Fire Marshal, followed by the Federal DSP (Distilled Spirits Permit) and a Florida distilling license. Turns out, we ended splitting the building with friends who wanted to open a craft cocktail bar, calling it the Ice Plant Bar (IPB). So we while we were building out the distillery, they were opening up IPB. It was a wild two years, but totally worth it.

Now, guests can come to the distillery, learn how spirits are made-from farm to bottle-shop in a one-of-a-kind craft spirit, craft cocktail gift shop, then go upstairs to the Ice Plant and have a spectacular cocktail. It’s a unique guest experience, for sure. We are all super proud of what we’ve built.

Florida Double Cask Bourbon

Florida Double Cask Bourbon

Photo Courtesy of St. Augustine Distillery

Your newly released Florida Double Cask Bourbon is a first for Florida. Talk to us about this new launch.

Double Cask was the result of an unexpected find in our ongoing barrel / spirit research. We worked with Kelvin Cooperage to develop a matrix of 25 and 53 gallon barrels, using wood from different states and different char / toast profiles. Northeast Florida’s year-round heat and humidity is remarkable.We underestimated the speed at which the spirit in our 25g barrels would extract oak and color. To prevent over extraction, we secured used bourbon barrels from Woodford, Maker’s and Beam.

We transferred the spirit from the 25g barrels to the 53s, so the bourbon could continue to develop the esters and fruity notes we wanted, without over-oaking. The result was our fall 2016 release, Florida Double Cask Bourbon. Dave Pickerell helped our team select the first barrels and put the blends together. We are extremely happy with the results. In its first review, Anthony Dias Blue (The Tasting Panel) awarded Double Cask a score of 93 points.

St. Augustine Distillery Vodka with Cocktail

St. Augustine Distillery Vodka with Cocktail

Photo Courtesy of St. Augustine Distillery

St. Augustine Distillery prides itself on using local, small farm ingredients. Talk to us about the sustainability of your products.

We founded St. Augustine Distillery with several aspirations. Before opening, we traveled to upstate New York, Portland, and Denver. We were impressed with the work being done by the industry’s early pioneers: Tuthilltown, House Spirits, and Stranahan’s. Their vision and amazing work inspired us to want to do for Florida, what they were doing for their home states.

So we reached out to IFAS (University of Florida) who put us in direct contact with local and regional farmers. Once we knew we could get quality grains and cane, we decided to move ahead with the project. Buying local helps these families stay in business and keep their farms. And we love being a new, sustainable part of their business.

We now buy from local farmers and cooperatives throughout the state (and even into southern Georgia at certain times of the year). After we mash, ferment and distill the grains, we donate the spent (distiller’s) grains back to a local farm here in St. Augustine. The spent grains supplement their feed stock and enable them to raise an extra 125+ head of cattle, annually. We feel pretty good about that. Once a year, they reciprocate with a butchered cow that we share with our local USBG in an annual event at the distillery. It’s pretty cool to think that the burgers and steaks we eat that day come from the cows that ate the grains that made our bourbon.

St. Augustine Distillery Barrels

St. Augustine Distillery Barrels

Photo Courtesy of St. Augustine Distillery

As one of the most visited craft distilleries in the area, what sets your distillery apart? What attracts such a large following there?

It’s the entire experience. Our building, museum, fermenters, stills, bottling line, barrel room, tasting room, and gift shop are unlike anything in the United States. We wanted to create an engaging and entertaining experience that would educate our guests about how spirits are made, from farm to bottle. From there, we wanted to teach them how to make, serve, and enjoy signature cocktails using fresh ingredients made by professional bartenders, with simple instruction and real bar tools.

What really sets us apart and makes the experience are our people: We have a staff of over 25 full- and part-time tour guides and retail docents who are truly passionate about what we do. They love to tell our story, educate our guests, and inspire those who are interested in becoming informed, loyal consumers of our spirits.

St-St. Augustine Distillery Interior

St-St. Augustine Distillery Interior

Photo Courtesy of St. Augustine Distillery

What inspired you to open St. Augustine Distillery?

My love of St. Augustine, passion to develop a unique line of spirits that would put Florida on the map as a state respected by bartenders, and no BS, a genuine desire to leave the world a better place before I die.

Head Distiller Lucas Smith

Head Distiller Lucas Smith

Photo Courtesy of St. Augustine Distillery

Talk to us a bit about your packaging.

We have two different styles. Our vodka, gin and rum bottles were designed to honor the people who we first worked with in the development of our spirits. We are proud to showcase the individuals who helped us get started and inspired us to make amazing spirits using Florida agriculture.

Our Double Cask bourbon was designed to reflect more of a traditional bourbon package. We always loved the look of Bulleit Bourbon. We wanted to feature our building in the packaging. When you hold and look through our bottle, you can see our home, the historic Ice Plant. We hoped this element would help us do two things: remind those who visited the distillery of their visit and trip to St. Augustine, and for those who haven’t taken a tour, encourage them to come for a visit. It also was a chance for us to pay homage to one of our favorite brands, Hangar 1 Vodka and St. George Spirits. We’ve always felt a connection with them since their distillery is housed in a vintage WW II-era hangar and ours is in one of the last remaining historic ice plants in Florida. We hope that one day we can do for Florida’s craft distilling industry, what they’ve done for California and the rest of the world. They are an inspiration to us on so many levels.

St. Augustine Distillery Front Entrance

St. Augustine Distillery Front Entrance

Photo Courtesy of St. Augustine Distillery

What would you like bartenders to know about your brands?

We encourage them to taste and try our spirits. They are different because of our ingredients and location. They are also extremely versatile, have a great story, and make excellent cocktails.

Our spirits are (truly) made by hand, with passion and pride by real people. We invite anyone from the industry to come up to St. Augustine for a private tour and meet our distillers. They are amazing people who care deeply about making the best spirits in Florida.

Florida Cane Vodka is not “distilled 10 times and filtered in diamonds.” No hype, no flavors, no fancy packaging. It’s just made right the first time, keeping the integrity of the spirit.

New World Gin kills it. Made to be a bartender’s Swiss Army knife, tested in all traditional gin cocktails before finalizing (it was recently voted best craft gin in America by USA Today).

Our Pot Distilled Rum is not a white and not an añejo. We take the distillate off the still and finish with just enough wood (using 25g bourbon barrels from our Double Cask project) to round out your cocktails or drink by itself.

Double Cask Bourbon is made from a unique barrel matrix for complexity and finished with a little bit of port. Add a few drops of water and it makes for an amazing, full-flavored sipping bourbon.

What’s next for St. Augustine Distillery?

We love working with industry members and taking the time to understand what is working for them, developing new products that will give them more tools to innovate behind the bar. We have several barrel finish projects in the works for both our gin and bourbon, so stay tuned. We will continue to drive the stake deep in Florida and plan to enter neighboring markets: Atlanta, Savannah, Charleston, and points beyond. We want to develop meaningful, long-term relationships with industry members who believe in what we are doing and want to be part of the history we are making here for the great state of Florida.

 

 

For more information, visit StAugustineDistillery.com

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Wines of Provence Press Lunch Recap http://chilledmagazine.com/wines-of-provence-press-lunch-recap Wed, 24 May 2017 13:52:35 +0000 http://chilledmagazine.com/?p=38165 The Wines of Provence press lunch took place earlier this month at Miss Paradis in Manhattan. Chef Adir Cohen designed an entirely vegetarian eight-course menu...
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Wines of Provence Press Lunch Recap, featured image

The Wines of Provence press lunch took place earlier this month at Miss Paradis in Manhattan.

Chef Adir Cohen designed an entirely vegetarian eight-course menu, all paired with a different Provence rosé. Wines were tasted from all appellations composing the Wines of Provence, namely Côtes de Provence, Coteaux d’Aix-en-Provence, and Coteaux Varois en Provence.

Miss Paradis Mezzanine Miss Paradis Bar Miss Paradis Downstairs Chef Adir Sprinkling Powdered Sugar

With 2016 being a record year for Wines of Provence, the area is the global leader of premium rosé wine, accounting for 6% of global production and 42% of domestic production. Provence remains the matchless leader for premium rosé wine both in France and abroad, especially in America, where the trend is in full swing.

Americans particularly see la vie en rosé with Provence. The United States today represents 43% of Provence’s exports in volume, comfortably ranking it the number one export market. And everyone is joining in.

Salmon Crudo Risotto Peach Tart Lavender Cocktail Butternut Squash Zucchini

“There is no longer a gender effect with rosé; consumers increasingly see it as they do a great red or white. I sell it to as many men as I do women!”
– Nicolas Buffet, Wine Specialist at Sherry-Lehmann Stores

Check out a few of the reasons Provence wines are so celebrated.

  • Unrivalled quality – The only region in the world to dedicate 89% of its production to rosé, these wines shape the category’s benchmark.
  • Outstanding palette – The region offers a perfect rosé for all seasons and cuisines. Provence is home to an unequalled diversity of luscious and versatile rosés.
  • Iconic lifestyle – More than a go-to wine choice, drinking Provence rosé becomes a way of life, embodying its home region, and best enjoyed with family and friends.
  • Green excellence – Provence is home to France’s most sustainable vineyards, setting the record with 24% of vines being organic, compared to a national average of 9.6%.

“Producing high-quality wines is also about respecting biodiversity – Provence winemakers understand this and are truly setting the example.”
– Alain Baccino, President of the Wines of Provence Council. Think pink, drink green!

Esclans Rock Angel Eternelle Favorite Chateau de l'Escarelle Les Deux Anges Sainte Marie Paparazzi Chateau de Berne Grande Recolte Mirabeau Etoile Chateau Beaulieu Cuvee Provencale Vivonne Les Puechs

The Wines of Provence’s new global campaign reflects the region’s modernity and boldness. The campaign’s signature, The Taste of Style, emphasizes the region’s uniqueness: the unequalled style of its iconic dry rosé, and the inherent casual elegance of the people who both produce and drink it.

For more information, visit WinesOfProvence.com.

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Meet Chris Peddy – Chief Marketing Officer for Jägermeister http://chilledmagazine.com/meet-chris-peddy-chief-marketing-officer-jagermeister Mon, 22 May 2017 16:02:16 +0000 http://chilledmagazine.com/?p=38144 Mast-Jägermeister United States recently promoted Chris Peddy from vice president of brands to chief marketing officer. In his new role, Peddy...
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Meet Chris Peddy - Chief Marketing Officer for Jägermeister, featured image

Mast-Jägermeister United States recently promoted Chris Peddy from vice president of brands to chief marketing officer.

In his new role, Peddy, who has more than 20 years of spirits experience, oversees the brand’s new identity, marketing strategies, and innovation.

Chilled spoke with Peddy about his new role and his plans for bringing Jäger to the next level of drinking.

Chris Peddy - Chief Marketing Officer for Jägermeister

Chris Peddy – Chief Marketing Officer for Jägermeister

Tell us a bit about your new role as chief marketing officer for Jägermeister.

Currently, I am overseeing all aspects of the new brand identity launch. I will continue to spearhead all of our U.S. marketing platforms, including brand strategy and innovation, digital marketing, customer marketing, and public relations.

In the past year, Jägermeister has been making some bold marketing moves, including a new bottle design and new nightlife campaign. Tell us about overseeing these innovations.

I could not be more thrilled to be appointed CMO at such a pivotal time for Jägermeister. I’m honored to be on the team that will bring Jägermeister to the next level. The new bottle design and television commercial are just the start. There’s more to come.

Talk to us about Jägermeister’s new campaign, Be the Meister.

The new campaign encourages consumers to be meisters of their own lives with the mantra, “Do what you do masterfully and you can live by your own rules.” As the campaign evolves, we will celebrate true meisters in our communication that support this philosophy.

Tell us about ICE KUHL and the new Jägermeister brand message.

The notion of perfection remains at the forefront of the new campaign, representing the brand’s blend of mastery and boldness, highlighting the spirit the way it was intended: chilled to perfection and drank at -18 degrees Celsius. ICE KUHL, or the “perfect serve,” will continue to be the center of all activations and events moving forward.

What would you like bartenders to know about Jägermeister’s new branding?

Jägermeister is still the same spirit that everyone knows and loves, but as a brand, it’s important that we continue to evolve and create a new brand identity that specifically targets the millennial audience. We are still encouraging people to drink Jägermeister at -18 degrees Celsius in shot form, but we love to see the brand incorporated into craft cocktails across the globe, thanks to our Brand Meister, Willy Shine, the bartender/mixologist community, and our trend and scene team.

What was Jägermeister’s inspiration for the revamp and how has Willy Shine helped?

The relaunch celebrates the storied past and bright future of Jägermeister. We wanted to hone in on Berlin’s irreverent culture and pair it with our perfected herbal spirit.

Willy has been instrumental in the revamp. He has created a new national drink strategy that reflects the versatility of the brand. It includes new innovative cocktails, classic cocktail variations and shot and specialty beer pairings. Willy also leads our category education platform that we are touring the country with called the Jägermeister Academy. This program is designed to educate the trade and our distributor partners on the production of Jägermeister, as well as the herbal liqueur category, while reinforcing Jägermeister as the category leader.

Known for being a premium shot, Jägermeister is gaining a major bartender following for versatility and mixability. Talk to us about the new emphasis on mixology.

It’s an exciting time for Jägermeister because the spirit is now more than ever being consumed in ways other than the ice-cold shot. Mixology and craft cocktails have become a very important part of our industry over the past 17 years. Jägermeister’s unique herbal flavor profile is one that is extremely versatile and allows for it to be used in multiple ways. Bartenders love to recreate classic cocktails, and Jägermeister used as a double base in an Old Fashioned (1 oz. whiskey to 1 oz. Jägermeister) is a perfect combination and depiction of that.

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Chillin’ with Taylor Spreitler http://chilledmagazine.com/chillin-taylor-spreitler Mon, 22 May 2017 15:49:57 +0000 http://chilledmagazine.com/?p=38136 Taylor Spreitler is currently staring alongside funny man Kevin James in the new show Kevin Can Wait. Created by Kevin James and Bruce Helford, the series...
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Chillin' with Taylor Spreitler, featured image

Taylor Spreitler is currently staring alongside funny man Kevin James in the new show Kevin Can Wait.

Created by Kevin James and Bruce Helford, the series revolves around a newly retired police officer (James) and his relationships with his friends and family. Taylor plays Kendra the daughter who announces to her stunned father (James) that she is dropping out of college to support her fiancé. Taylor proves her ability to charm audiences and deliver comedic stylings in what is sure to be the season’s must-watch show.

Taylor is also eagerly awaiting the release of the feature film Amityville: The Awakening, where fans will see her range as an actress as she plays Marissa in the much-anticipated horror flick.

Check out what Taylor had to say about her new hit series and her love of beer and pizza!

Chillin' with Taylor Spreitler, cute sweater pose

Photo by Brandon Showers. Makeupu by Rob Scheppy. Hair by Marissa Marino. Styling by Audrey Brianne

Tell us a bit about the projects you are working on.

I am currently living in NY working on my new show Kevin Can Wait.

With your busy schedule, what do you like to do with your down time?

I love to go to dinner and have good food and wine with friends or read at home. If I have days off I travel. I’m actually doing this interview in Iceland right now!

When you go out to eat, where do you like to dine?

I just moved to Brooklyn, so the options are endless! I love Paulie Gee’s pizza if I’m in more of a beer and pizza mood, or a great little Italian spot called Anella that’s in my neighborhood.

Chillin' with Taylor Spreitler, street fashion pose

Photo by Brandon Showers. Makeupu by Rob Scheppy. Hair by Marissa Marino. Styling by Audrey Brianne

What types of dishes do you usually order?

All the carbs.

Do you cook?

I used to! When I lived in L.A. I had a pretty big kitchen and would love having friends and family over for dinner, but since I’ve moved I’ve stopped cooking so much.

What types of drinks do you order when out?

Beer, red wine or whiskey.

Chillin' with Taylor Spreitler, chair pose

Photo by Brandon Showers. Makeupu by Rob Scheppy. Hair by Marissa Marino. Styling by Audrey Brianne

Do you prepare drinks at home?

I’m hardly ever home!

Do you own a home bar?

I do not. My place is still a work in progress so I’m sure I will soon!

What would your home bar be like?

I would have a little bit of everything so that guests are always happy and I can make myself whatever I’m in the mood for.

Chillin' with Taylor Spreitler, smiling

Photo by Brandon Showers. Makeupu by Rob Scheppy. Hair by Marissa Marino. Styling by Audrey Brianne

What is your favorite drink/cocktail?

Beer, or usually Woodford on the rocks, or if I’m feeling crazy, a spicy tequila drink of some sort.

Have you ever been a bartender?

I have not, I would love to learn, though!

Follow Taylor on Facebook, Twitter, and Instagram.

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Walsh Whiskey Distillery Appoints Disaronno to Distribute The Irishman and Writers’ Tears http://chilledmagazine.com/walsh-whiskey-disaronno-irishman-writers-tears Mon, 22 May 2017 15:15:25 +0000 http://chilledmagazine.com/?p=38129 Walsh Whiskey Distillery has announced a new distribution partner for its premium whiskeys in the United States…
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Walsh Whiskey Distillery Appoints Disaronno to Distribute The Irishman and Writers' Tears, featured image

Walsh Whiskey Distillery has announced a new distribution partner for its premium whiskeys in the United States.

From the 1st of July, 2017, Disaronno International will be responsible for the development and growth of The Irishman and Writers’ Tears.

The Irishman portfolio comprises a range of five premium and super-premium, triple-distilled, small batch whiskeys made in the style of the golden age of Irish whiskey, the 19th century: The Irishman – Founder’s Reserve; The Irishman – Single Malt; The Irishman – 12 Year old Single Malt; The Irishman – 17 Year Old Single Cask Single Malt and The Irishman – Cask Strength.

The Irishman 12 Year Old

The Irishman 12 Year Old

The Writers’ Tears portfolio has three premium and super-premium, triple-distilled, small batch whiskeys: produced as a homage to the pantheon of great Irish writers and the 19th century styles of whiskey enjoyed by many of them. They are: Writers’ Tears – Copper Pot; Writers’ Tears – Red Head and Writers’ Tears – Cask Strength.

Writers' Tears

Writers’ Tears

“We thank Palm Bay International for their role in representing The Irishman and Writers’ Tears over the last number of years. As we gear-up for the increased supply of whiskeys from our distillery in Royal Oak, we are creating new synergies with our strategic partner Illva Saronno.”
– Bernard Walsh, Founder and Managing Director of Walsh Whiskey Distillery

Bernard Walsh

Bernard Walsh

“Having recently visited Walsh Whiskey Distillery on the idyllic Royal Oak estate in Ireland, all of us at Disaronno International are excited to be taking on The Irishman and Writers’ Tears portfolios and by the significant potential of these whiskeys in the years ahead.”
– Ray Stoughton, EVP/General Manager of Disaronno International

Established in 1999 by husband and wife, Bernard and Rosemary Walsh, and located in Ireland’s Ancient East region on the 18th century Royal Oak estate; Walsh Whiskey Distillery is a leading independent producer of super-premium and ultra-premium, triple-distilled, craft, Irish whiskeys – The Irishman and Writers’ Tears.

Set deep in the heart of barley-growing country, directly over the Barrow Valley Aquifer and framed by two hundred year old mighty oaks on the banks of the River Barrow, Royal Oak is the perfect place for creating exceptional quality whiskeys.

The distillery at Royal Oak is unique among independent distilleries in its capability to produce all three forms of Irish whiskey – pot still, malt and grain – from its two production lines featuring pot stills and column stills. It has the capacity to produce 650,000 cases (two and a half million litres of pure alcohol (LPA’s) or 8 million bottles) of whiskey annually.

Led by founder Bernard Walsh, and with a strong board of industry veterans, the company has built a portfolio of international award winning drinks brands. These include a range of eight Irish whiskeys under The Irishman and Writers’ Tears brands, the Hot Irishman Irish coffee and The Irishman – Irish Cream liqueur. Demand for the critically acclaimed The Irishman and Writers’ Tears brands currently exceeds available supply in the 40 countries they are distributed to worldwide.

Disaronno International is the US subsidiary of ILLVA s.P.a., the parent company of Disaronno, Tia Maria, Disaronno Riserva, Rabarbaro Zucca and Wines Corvo, Duca di Salaparuta & Florio. Disaronno International’s commitment to representing prestigious global brands that over-deliver on quality and value are supported by the US and International Teams.

Disaronno is a versatile spirit featuring an original taste and unmistakable aroma. The recipe, passed down from one generation to the next, dates back to 1525 and continues to be produced by the Reina Family in Saronno, Italy. Disaronno is “The World’s Favorite Italian Liqueur!”

The post Walsh Whiskey Distillery Appoints Disaronno to Distribute The Irishman and Writers’ Tears appeared first on Chilled Magazine.

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Mixing with Nolet’s Silver Gin – The Next Wave Part 4 of 5 http://chilledmagazine.com/mixing-nolets-silver-gin-next-wave-pt-4 Mon, 22 May 2017 14:05:26 +0000 http://chilledmagazine.com/?p=38121 In the 4th of ChilledMagazine.com's 5-part series, Mixing with NOLET'S Silver Gin, NEXT WAVE, we once again call upon our talented CHILLED 100 members. If it isn't yet crystal clear how adept this group...
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Mixing with Nolet's Silver Gin - The Next Wave Part 4 of 5, featured image

In the 4th of ChilledMagazine.com’s 5-part series, Mixing with NOLET’S Silver Gin, NEXT WAVE, we once again call upon our talented CHILLED 100 members. If it isn’t yet crystal clear how adept this group is at discovering how the evolution of mixing with this floral, fruit forward gin has progressed then it’s time to start mixing with it yourself.

Here, we get a sneak peek at the delicate relationship between barman and guest and how a crafty and knowledgeable mixologist can win over even his most predictable fan.

Mixing with Nolet's Gin, bottle and glasses display

Mixing with Nolet’s Gin

Over the years, I’ve learned that all drink-making is collaborative, and for this one, I have to give a shout out to Heather, a dedicated regular of mine. Her passion for all things grapefruit gave rise to my cocktail recipe.

Every Sunday, without fail, Heather would come in, sit in the same place, and order “something with grapefruit.” Now let me emphasize that Heather is one of the most easy going guests and would have been happy with a Greyhound every week, but week after week I strove to put something new in front of her and took it as a challenge. After running the gamut of classic cocktails, variations on classics, drinks that I’d seen and tried at other bars, and whatever else I could think of, I realized I was just about out of ideas. The next week I saw Heather coming (the bar has big street-facing windows) and went up and down the bar grabbing everything that I thought had grapefruit notes, but didn’t actually have grapefruit in it, lining them up in front of Heather’s preferred seat. Then inspiration struck. The last bottle pulled was NOLET’S Silver Gin which has delicate floral botanicals that remind me of citrus flowers.

I Can't Believe It's Not Grapefruit, fruit display

© Nick Korn, 2017, All Rights Reserved

When she sat down, we went through our routine that of course ended with “something with grapefruit” and I started mixing, explaining the thought process behind the drink. After taking her first sip she exclaimed in surprise disbelief … “I can’t believe it’s not grapefruit!”, instantly naming the drink.

The next week, we skipped our usual song-and-dance, and Heather’s order changed for the first time since she’d started coming in: “I’ll have a ‘I Can’t Believe It’s Not Grapefruit” she said, and we never looked back. Thank you, Heather!

I Can't Believe It's Not Grapefruit cocktail

I Can’t Believe It’s Not Grapefruit

© Nick Korn, 2017, All Rights Reserved

I Can’t Believe It’s Not Grapefruit

By Nick Korn – OFFSITE

Ingredients:

  • 1 1/2 oz. NOLET’S Silver Gin
  • 1/2 oz. Cocchi Americano
  • 1/2 oz. Fresh Lemon Juice
  • 1/4 oz. Aperol
  • 2 oz. Sauvignon Blanc, Preferably Something Aromatic from New Zealand
  • 2 oz. Sparkling Water, Topo Chico Preferably, Reserved
  • Garnish with a Grapefruit Twist, Stained with Peychaud’s Bitters and Rolled into a Rosette.

Preparation: Combine ingredients in a mixing glass. Add ice and quickly shake. Strain into a highball glass over fresh ice, top with soda and garnish with grapefruit rosette.


Meet Nick Korn

CHILLED 100 Member, Boston

Nick Korn is a lifelong student, with a background in anthropology and a penchant for travel. He brings an academic lens to eating and drinking the world over. A dedicated professional in Boston’s bar industry for almost a decade, he has pursued studying – both in the classroom and in the field – the ways that food and beverage tie into larger themes of the human experience. A fierce advocate for his community, Nick owns and manages OFFSITE, an experiential marketing firm focused on changing paradigms in the liquor industry. With OFFSITE, Nick has been able to partner with many well-established professionals, intellectually curious bartenders that span the nation. That has helped to bridge the gap between the trade community and brands interested in interacting and influencing them.

In addition to his work with the trade, Nick has also co-founded a series of educational events that link engaged consumers (who want more access to spirits knowledge) with brands looking to forge strong connections with them in their target demographic. While Nick increasingly spends his time behind a lectern, desk, or airplane tray table, he self-identifies first and foremost as a bartender; on any given night, you can find him holding court at any number of his friends’ bars in Boston.

Nick Korn, CHILLED 100 Member, Dallas

Nick Korn, CHILLED 100 Member, Boston

© Nick Korn, 2017, All Rights Reserved

The post Mixing with Nolet’s Silver Gin – The Next Wave Part 4 of 5 appeared first on Chilled Magazine.

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Two U.S. Finalists Moving On to BACARDÍ Legacy Global Cocktail Competition http://chilledmagazine.com/two-u-s-finalists-moving-bacardi-legacy-global-cocktail-competition Mon, 22 May 2017 13:23:51 +0000 http://chilledmagazine.com/?p=38115 On May 23, 2017, BACARDÍ Legacy Global Cocktail Competition will see 38 of the world's finest bartenders come together in Berlin to compete for the 2017 championship title...
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Two U.S. Finalists Moving On to BACARDÍ Legacy Global Cocktail Competition, featured image

On May 23, 2017, BACARDÍ Legacy Global Cocktail Competition will see 38 of the world’s finest bartenders come together in Berlin to compete for the 2017 championship title.

Representing the U.S. are Darnell Holguin, of New York City, and Ryan Wainwright, of Los Angeles.

Holguin and Wainwright are the two National Finalists of the sixth annual USBG Legacy Cocktail Showcase sponsored by BACARDÍ rum. Held on February 13th, in Miami, FL, Holguin and Wainwright duked it out with other contestants from around the country to mix up the next timeless classic rum cocktail. Holguin won with his “It Was All A Dream” cocktail, while Wainwright won with his “Playa Fortuna” cocktail.

During the global competition in May, Holguin and Wainwright will compete against international finalists for a chance to win the BACARDÍ Legacy Global Cocktail Competition and write their own chapter in BACARDÍ rum’s extraordinary and enduring history. Major Lazer’s Jillionaire will also be at the competition grand finals to bring the Sound of Rum to life and make a special industry announcement.

As one of the most highly regarded competitions in the industry, the BACARDÍ Legacy Global Cocktail Competition not only features the best of the best bartending talent, but serves to help foster career growth amongst the participants and help them make their stamp in cocktail history.

It Was All a Dream

It Was All a Dream

It Was All A Dream

By Darnell Holguin

Ingredients:

  • 1 1/2 parts BACARDĺ Ocho
  • 2 parts Orange Juice
  • 1 1/2 parts Passion Fruit Condensed Milk*
  • 1 1/3 parts Averna
  • 1/4 parts Allspice Dram
  • Mint Spring and orange wheel for garnish

Preparation: Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a tin cup with crushed ice. Garnish with an orange wheel and a fresh mint sprig.

*Passion Fruit Condensed Milk

Combine 355ml passionfruit puree, 355ml of granulated sugar and 240ml evaporated milk


Playa Fortuna

Playa Fortuna

Playa Fortuna

By Ryan Wainwright

Ingredients:

  • 1 1/2 parts BACARDÍ Superior
  • 3/4 parts Lime Juice
  • 3/4 Coconut Cordial*
  • 1/4 parts Falernum
  • 4 drops Tartaric Acid**
  • Edible Flower for Garnish

Preparation: Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a Nik & Nora glass. Garnish with an edible flower.

*Coconut Cordial

Equal parts by weight coconut water and white sugar

**Tartaric Acid

1 part Cream of Tartar and 5 parts Water

The post Two U.S. Finalists Moving On to BACARDÍ Legacy Global Cocktail Competition appeared first on Chilled Magazine.

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Anchor Brewing Releases Anchor Summer Wheat http://chilledmagazine.com/anchor-brewing-summer-wheat Mon, 22 May 2017 13:06:35 +0000 http://chilledmagazine.com/?p=38109 Anchor Brewing Company announces the return of their beloved summer seasonal, Anchor Summer® Wheat; a refreshingly light and thirst-quenching American-style wheat beer...
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Anchor Brewing Releases Anchor Summer Wheat, featured image

Anchor Brewing Company announces the return of their beloved summer seasonal, Anchor Summer® Wheat; a refreshingly light and thirst-quenching American-style wheat beer.

“For the summer season we brew a beer that pairs perfectly with our favorite outdoor activities, whether it’s grilling, hiking, or soaking up rays at the beach. The brew’s crisp, clean flavors unite to create an excellent summer thirst quencher. This beer gives me yet another reason to look forward to summer.”
– Anchor Brewmaster Scott Ungermann

Anchor Summer Wheat in a Can

Anchor Summer Wheat in a Can

Anchor Summer Wheat (4.5% ABV) is an all-malt beer, with over 50% of its malt derived from malted wheat. It is fermented with a traditional top-fermenting “ale” yeast, yielding a clean, balanced flavor that highlights the refreshingly light flavor of malted wheat. The head is unusually abundant due to the natural protein deposits of wheat, with a thick consistency similar to meringue. We filter the beer to maintain its light, refreshing flavor. The whole-cone hops used in the kettle and dry-hopping process give this beer a slight bitterness complimented by wonderful hoppy aromas of citrus and pine. For beer lovers, Anchor Summer Wheat is a lighter brew that doesn’t sacrifice tradition or character.

Anchor Summer Wheat 6 Pack Cans

Anchor Summer Wheat 6 Pack Cans

First brewed in the summer of 1984, Anchor Summer Wheat is the first American wheat beer to be brewed in modern times. Today, Anchor Summer Wheat still features a crisp, clean and refreshing flavor, just as the very first batch in ’84.

Anchor Summer Wheat is available May through August in six-packs of 12 oz. cans in select states. Find a brew near you using the Anchor Beer Finder.

For more information, visit AnchorBrewing.com and follow on Instagram.

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