Here are the winners for week 2 of Chilled Media and 375 Park Avenue Spirits Toast to the Service Industry Program!

Thank you to all the bartenders who have participated and we hope you will enter again next week.

Here are the ten (10) bartenders who will receive $500 each via Venmo and a chance at competing for more cash during the Virtual Live Stream hosted and judged by industry veteran Jonathan Pogash in May.

Vodka Pays the Bills

Vodka Pays the Bills

Vodka Pays the Bills

Robin Wolf – The Hatch Rotisserie & Bar, Chicago

Ingredients:

  • 1 1/2 oz. Van Gogh Vodka
  • 1/2 oz. Campari
  • 1/2 oz. peppercorn honey syrup
  • 3/4 oz. fresh lemon juice
  • Barspoon strawberry jam

Preparation: Shake all ingredients with ice for 10 seconds. Pour without straining into glass. Garish with lemon wheel and pink peppercorns.

“Often under appreciated, vodka is a key player of any great bar. Wonderfully versatile, Van Gogh vodka provides a smooth and luxurious base for flavors like strawberry, peppercorn, Campari and a fresh burst of lemon. Enjoy this easy sipper on your porch or fire escape, and let the sun warm your face.”
– Robin Wolf


Apry Showers Bring May Flowers

Apry Showers Bring May Flowers

Apry Showers Bring May Flowers

Alexandria Bowler – Sazerac Bar at The Roosevelt, New Orleans

Ingredients:

  • 1 oz. Marie Brizard Apry
  • 1 oz. Cognac
  • 1 oz. lemon juice
  • 1/2 oz. St. George Coffee Chicory Liqueur
  • 1 egg white

Preparation: Pour all ingredients in a shaker tin and shake for 15 seconds with ice, strain cocktail off of ice and dry shake for 30 seconds, strain into a coupe, garnish with edible flowers.

“COVID 19 and the sudden collapse of the hospitality industry has brought significant heartbreak to many. This cocktail is a toast to the idea that there is sunshine after the rain and we will all hopefully come out of this resilient as a more united community. This cocktail celebrates the late spring season in New Orleans where the air is rich with the aromas of succulent white blossoms including jasmine, magnolia, and gardenia. The cocktail is classically balanced with sweet, sour, bitter, and floral while the egg white gives it textural richness and a pedestal to adorn local flowers.”
– Alexandria Bowler


Grace & Cutty

Grace & Cutty

Grace & Cutty

Phil Collins – SMT, LA

Ingredients:

  • 2 oz. Scapegrace Gin
  • 1/2 oz. Cutty Sark Prohibition sedition
  • 1/2 oz. Lo-Fi Apertif Dry Vermouth
  • 1 oz. olive brine

Preparation: Add all ingredients to a mixing glass. Stir for at least 60 seconds. Strain into coupe glass. Garnish with green olives.

“One of my favorites to binge on Netflix (especially now a days) is Grace & Frankie. It gives me a glimpse into what my future with my best friend is going to look like, and never ceases to make me laugh my ass off. Flavor wise, the characters are matched by the delicate “Grace”fullness of the Scapegrace and the bold and strong Cutty Sark Prohibition Edition blend.”
– Phil Collins


Journey to Martinique

Journey to Martinique

Journey to Martinique

Derrick Li – Palette Tea Garden, San Francisco

Ingredients:

  • 1 1/2 oz. Saint James 12y
  • 1/2 oz. banana liquor
  • 3/4 oz. cinnamon pineapple syrup*
  • 3/4 oz. lime juice
  • 2 BSP vanilla yogurt (I used Activia yogurt)

Preparation: Combine all ingredients into cocktail shaker, hard shake with regular ice about 8-10 sec, double strain into coupe glass, garnish with flower. *Cinnamon pineapple syrup: Half pineapple, 5 cinnamon sticks,

1 cup of water, 1 cup of sugar ½ cup of honey (1:1). Prepare a cutting board and half of pineapple, peel off skin, save the pineapple meat then add everything into a stove with medium heat about 10-15 min then low heat about 5 min, slowly stir to dissolve all the sugar , cool down before double strain and ready to use.

“My inspiration came from my trip to Martinique last year in summer. I was enjoying the weather and Tiki culture there as well as the climate of the island. It was tropical, but the island experiences many different climates depending on altitude and weather, so I wanted to create a cocktail that is refreshing with tropical fruit to enjoy on your day off or also vacation. I’m a huge rum lover.  I love sugar cane and molasses so Tiki cocktails to me are really exciting.  What’s more exciting is the fact the history behind the delicious cocktails. They’re the cocktails for the summer. Mahalo!”
– Derrick Li


The Staycation

The Staycation

The Staycation

Katie Renshaw – Billy Sunday, Chicago

Ingredients:

  • 1 1/2 oz. Paul John Edited Whisky
  • 1/2 oz. coconut syrup (recipe below)*
  • 1/2 oz. lemon juice
  • 90 g diced mango (around 1/2 cup diced mango if you don’t have a scale)
  • 25 g greek yogurt (around 1 tablespoon if you don’t have a scale)

Preparation: Add all ingredients to shaker, dry shake for 10 seconds. Add ice and shake again for 10 seconds, strain into glass, express orange peel over top. Garnish with mint sprig spritzed with Paul John Bold Whisky, freshly grated nutmeg, and sliced mango. *Coconut Syrup: combine 1 cup granulated sugar, 1 cup water, 1/2 cup unsweetened shredded coconut / coconut flakes, pinch of salt in a pot on the stove. Bring to a simmer, stir, and simmer for 5 minutes. Let cool, then fine strain to remove coconut flakes.

“During these times spent at home, I’ve had many moments of fantasizing about a time in the future when I’m actually able to get on a plane again and travel to new places. When I learned about Paul John whisky, I started dreaming about its home by the tropical shores of Goa, India. Paul John is a single malt whisky, made very similarly to all of the scotch whisky I know and love, but it is produced and aged in a tropical climate – Scotland is rainy and cool most of the year while it’s hot and humid all year round in Goa. Aging a spirit in a hotter climate leads to quicker aging, which can bring a different complexity to a younger whisky.”
– Katie Renshaw


Luchador Retirement Party

Luchador Retirement Party

Luchador Retirement Party

Zach Sapato – Hodges Bend, Minneapolis

Ingredients:

  • 30 ml San Matias Blanco Tequila (Tahona)
  • 30 ml Tattersall Bitter Orange
  • 10 ml lime juice
  • 2 dashes Frank’s Red Hot Sauce
  • 50 ml ginger beer

Preparation: Add first four (4) ingredients into a tin with ice. Shake briefly and strain into a Tajin quarter-rimmed stemless flute. Top with ginger beer. Garnish with Tajin clasico seasoning.

“There comes a time in the vida of every luchador when they must hang up their mask. This is not an easy decision. The ring has called each luchador and each luchador calls the ring their own. But even the best fighter, the one who could stop any opponent, cannot stop time. Age doesn’t have intro music. Back pain has never heard the fans scream its name. Time slowly chips away at each luchador until the glory of Los Sabados fades into the morning aches of Los Domingos. We celebrate these masked warriors even in their final days. The decision to fight no more is similar to this cocktail. It can be bitter, sharp, and will bring a bit of fuego. But it is also bittersweet, succinctly effervescent, and the fuego? Well, the phoenix cannot rise if there are no ashes. Though their names will no longer sparkle in the neon lights of La Arena, the glint of their glittered masks will shine in our eyes forever.”
– Zach Sapato


Becky on the Beach

Becky on the Beach

Becky on the Beach

Lance Bowman – Maya Hospitality/Monnie Burke’s, Chicago

Ingredients:

  • 1 1/2 oz. Becherovka
  • 3/4 oz. Saint James Agricole Blanc
  • 1 oz. lime juice
  • 1 oz. Rice Krispies & chamomile syrup*
  • 3 dashes Angostura bitters

Preparation: Combine all ingredients in a shaker add ice and shake. Strain over crushed ice (from the ice maker is fine, or if you don’t have one put ice in a plastic baggie and crush with a mallet, rolling pin, frying pan, or whatever else you have laying around. Mound a little more ice over the top of the cocktail. *Rice Krispies & Chamomile Syrup: Combine 1 1/2 cups hot water, 1/4 oz. (or 8 bags) chamomile tea and 3/4 cup of Rice Krispies, let steep for 10 minutes, strain, add an equal volume of sugar, and bottle.  Keeps for 4 weeks in the refrigerator. Garnish with dash of bitters over mounded crushed ice on top of cocktail, orange peel studded with clove, lime wheel, and toasted marshmallow.

“I, along with most of us right now, could use a bit of a mental escape, and what better way to do that than with a cocktail, that, even if just for a moment could transport us away to a bright and sunny beach?  Herb and spice notes of cinnamon, clove, ginger and licorice, along with rich chamomile, bright citrus and island spices open a window to a tropical escape. The Rice Krispies syrup and the over the top garnish made with things that are in almost every home pantry, replete with toasted marshmallow add a little whimsical adventure to this momentary escape from these uncertain times. Take a sip and imagine the sound of crashing waves, the sand between your toes, and the warm sun shining upon your face.”
– Lance Bowman


Going Bananas!

Going Bananas!

Going Bananas!

Anthony Nguyen – Virgin Hotel, San Francisco

Ingredients:

  • 1 1/2 oz. Novo Fogo Barrel-Aged Cachaca
  • 1/2 oz. cold brew (homemade)*
  • 1/2 oz. banana liqueur**
  • 1/2 oz. lime juice

Preparation: Add all ingredients in cocktail shaker. Double strain into a coupe or Nick & Nora glass. Brulee banana for garnish. *Cold Brew: can be made at home or store-bought. For homemade: In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk. **Banana Liqueur: Can be store-bought (Tempus Fugit Crème De Banane Liqueur) or homemade.

“I wanted to incorporate something you can find at home. I always saw that banana was not a common ingredient in cocktails besides tiki flavored drinks. I wanted to balance the sweetness of the banana with something bitter, coffee. Both ingredients coffee and bananas can be found in most homes. I came up with the name because of the quarantine, I feel like “Going Bananas” locked up inside my apartment!”
– Anthony Nguyen


Quaran-Tea Clipper

Quaran-Tea Clipper

Quaran-Tea Clipper

Julio Morales – Strong Water Anaheim

Ingredients:

  • 1 3/4 oz. Cutty Sark
  • 1 1/2 oz. pineapple juice
  • 1 oz. Amaro Montenegro
  • 3/4 o Lucky Falernum
  • 3/4 oz. Cinnamon Demerara syrup*

Preparation: Add all ingredients into a shaker tin with ice and shake. Strain into Collins glass with fresh pebble ice and garnish with orange peel. *Cinnamon Demerara syrup: add 8 oz. of water to pot and steep 6 cinnamon sticks at high heat for 15 minutes. Slowly add 12 oz. of demerara sugar into pot and stir until fully incorporated. Let simmer for 10 minutes. Strain into a bottle once cool and let rest. Garnish with orange peel.

“I wanted to make something that was inspired by spices and tea flavors that a clipper like Cutty Sark would transport. The vanilla and citrus notes in Cutty Sark are complemented by the citrus notes in Amaro Montenegro and benefits from the added body. Lucky Falernum helps develop those flavors by adding spices you’d see on the trade routes–cinnamon, allspice, cove, etc. The pineapple juice helps bring all those flavors together, and adds sweetness alongside the cinnamon—demerara syrup.”
– Julio Morales


Yacht Rock

Yacht Rock

Yacht Rock

J.A. Harrison – The Optimist, Nashville

Ingredients:

  • 1 1/2 oz. J.P. Wiser’s Deluxe
  • 1/2 oz. Montenegro Amaro Italiano
  • 1/2 oz. Giffard Banane du Bresil
  • 1/4 oz. Saigon cinnamon syrup
  • 7 drops Bittermens Xocolatl mole bitters

Preparation: Combine all ingredients in a mixing glass and stir to incorporate and dilute. Julep strain into a Double Old Fashioned glass over a single carved ice cube.

“The concept behind this drink started out in my head a while before it came into fruition. Yacht Rock is a vaguely-defined musical genre and aesthetic characterized by a brand of ballad rock-meets-soul-meets-jazz-meets-disco with carefree vibes that you would hear playing at a surf shop in Malibu. Think REO Speedwagon, Rupert Holmes, Toto. My spouse was the opening bar manager for a bar and restaurant called Stay Golden with an open kitchen floor plan, and the chefs were always playing a Yacht Rock playlist and I would sit at the bar and talk across the pass about music and cocktails with them. I was always drinking a stirred, spirit-forward cocktail while listening to carefree, toes-in-the-sand music and feeling the dissonance between wanting a cocktail that tasted like tropical escapism but without wanting to resort to the tired pineapple/lime/coconut mantra. This cocktail came into existence as a boomerang across a kitchen pass to share with chefs who like myself, preferred stirred, spirit-forward drinks, but wanted to enjoy it alongside Ween’s Bananas & Blow.”
– J.A. Harrison