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Spring is finally here, which means it’s time for the lighter, more refreshing pours of the year. Sandeman, the world’s leading port and sherry company, is featuring the lightest ingredient of them all: CO2.
The carbonated cocktail trend first emerged last year with extravagant mixologist techniques, such as using scuba tanks for pomp, but this year is all about catering to the at-home enthusiast. The introduction of carbonating appliances allows anyone the chance to grab … Read more
This cocktail was inspired by a few factors. Most of all I wanted to take it in a different direction and have been experimenting with flavor combinations that one would think wouldn’t necessarily work well together. The 2 main keys are the bitters and cucumber syrup that play very nicely with each other. Using bitters as a main ingredient isn’t exactly the most common practice, adding that to cucumber syrup then adding gin which gives … Read more
The National Restaurant Association invites professional mixologists to show off their most creative cocktail talents using American Harvest Organic Vodka to vie for the sought-after title of Star of the Bar. The competition, which features a $5,000 cash prize, will take place at the International Wine, Spirits & Beer Event (IWSB) at NRA Show 2013 with the winner being selected at the Restaurants Rock party on Sunday, May 19 2013 …Read More
Beginning April 1, The Perfect Purée Perfect Flavor Artist contest will accept video submissions of foodservice professionals demonstrating how they use the company’s products in original dishes or beverages. One winner will be selected each month through October. Winners will receive a $1,000 cash prize and be featured in the Winter 2013 issue of Chilled Magazine, as well as on-line at www.perfectpuree.com/flavorartist. Non-winners will be included in the pool of eligible entries to be considered by the panel of judges in subsequent months. …Read More
A unique thermos thirst quencher to ward off the winter blahs, Pop’s Milk Punch, created by Eric Johnson, the cocktail wizard developing the bar program at San Diego’s highly anticipated Sycamore Den cocktail lounge.
In honor of National Margarita Day, test your skills by mixing up a Metate Margarita, created by molecular mixologist Don Lee. Made with metate-infused Tequila Don Julio Blanco, fresh lime juice and agave syrup, this isn’t the simplest
Lee explains the background of his creation, “The recipe is inspired by the metate, which is a stone used to grind grains and spices in Mexico. It is used to make everything from tortillas to mole. The … Read more
There’s a couple of things that I really love. One of which is Mezcal and the other was orgeat syrup. The reserved rum balances this cocktail perfectly and provides this classic gem a whole new dimension. May you imbibe well
Trends come and go. Here’s a few I like to see go.
Too much Amaro
Ok we get it. Amaro can add some great flavor and balance to your drink. Ever since the “discovery” of pre-prohibition cocktails, Amaros have been the cat’s meow with bartenders. Stop it. Having Amaro in every drink on your menu does not make a “craft cocktail” bar. Let’s do what the Italians do and sip Amaro after a big meal. … Read more
This drink is a twist on the classic Manhattan cocktail. As you probably guessed its made with Mezcal replacing the Bourbon or Rye. In this case I used Scorpion Reposado that is aged in oak casks for 6 months which gives it a smokey flavor but, also nice warm wood tones as well.
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