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Chilled Magazine by Chilled Magazine - 18h ago

Concetta Antico, venerated worldwide as “The Color Queen,” is a gifted visionary artist, color consultant, teacher and Tetrachromat. 

Backed by science, Concetta’s super vision allows her to see 100 million colors, which is 100 times the amount that people with normal vision can see. Concetta possesses rare genetics which provide a fourth color receptor in her eyes. Her gift combined with her lifetime immersion in fine art, illuminates the truth of the world’s beauty through her hyper-colored oil on canvas masterpieces. Her paintings are windows to colors only her eyes can perceive.

Concetta consistently garners avid media attention making her work highly collectible. More than 1000 original works are held in public and private collections worldwide. She has been featured in Reader’s Digest, Esquire, Vogue, NY Mag, Huffington Post and much more. The Australian native recently opened the new Concetta Antico gallery in the famed arts district of Paddington, Australia. Her blue-chip art is internationally acclaimed for its mastery of color and strokes in oil painting.

Concetta Antico

Photo by Concetta Antico
Tell us a bit about the projects you are working on.

Being a fine artist means that the creativity is always flowing! On the art side, I have two shows in the next four months that I am producing new work for, and on the science side, there are two new scientific papers being published soon from UC Irvine and Dr. Kimberly Jameson, which is very exciting.

There are also two documentaries being produced about my art and my Super Vision Gift this fall by VOA and CBC. And as if that isn’t enough, I have new construction projects starting on my farm in Byron Bay, Australia! I also run the bookings at my Tooraloo Farmstay there.

Being a huge traveler, I have four trips between now and the holidays to NYC, London, Sydney and Australia, and everything is just very exciting to me.

America’s Finest City’s Lights San Diego

Photo by Concetta Antico
With your busy schedule, what do you like to do with your downtime?

Honestly, my favorite thing is having no plans. I love waking up in the morning when I have nothing on my schedule and wandering around my garden, reading a book, meditating or simply sitting. I love sitting in cafes with my friends where we play cards, backgammon or talking story. I also love seeing the theater, museums or simply walking in any historic neighborhoods in San Diego or Australia. I also enjoy riding my bike!

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

I am a pescatarian and follow the Keto lifestyle, so my choices are limited. However, I love farm-to-table or simple and organic fare. Some of my favorites in San Diego are Queenstown, Born & Raised, Herb Eatery, Polite Provisions, Saigon, Ironside, Craft & Commerce, Miguel’s in Coronado, Harney Sushi, Lion’s Share, and Kindred.

Luxembourg Gardens Paris Ode to the Dragon

Photo by Concetta Antico
What types of dishes do you usually order?

Usually fish-based, and I love salads and sushi. I like it when the chef mixes ingredients that you normally wouldn’t put together—I love a surprise dish. But I do prefer simple because the less fuss and the more natural the food, the more I love it!

Do you cook? 

I do! I’m told I’m a creative chef. I conjure anything from the contents of a pantry. I’m a great impressive cook, but the fact is I try not to. What I really love to make are reservations.

What types of drinks do you order when out? 

Definitely sweet and fruitier craft cocktails or champagne. I love a Kir Royale, which is champagne and Chambord.  I also love a Pimm’s Cup, the drink of Wimbledon.  If in a huge party mood, it is top drawer white tequila for me.

Do you prepare drinks at home?

Not really. I’m quite a health nut, really, so it is iced tea, coconut water or smoothies. Nothing beats water though.

Galaxy

Photo by Concetta Antico
Do you own a home bar?

I do! It’s an 80s retro chrome and glass one in an amoeba shape.  I found it in an opp shop. I have it stocked and I love to entertain.  I regularly throw parties. My house is an entertainment mecca. It’s fun to play bartender.

What is your home bar stocked with?

Tequila, Chambord, absinthe, vodka, sherry, scotch, Fireball, champagne and wine, of course.

What is your favorite cocktail?

I love super sweet ones. There is a drink at a local bar called “Beautiful Stranger” that has passionfruit in it, and I’m addicted! I also LOVE two very old fashioned cocktails, the Grasshopper and Golden Dream. Both are made with cream and are delicious.

Have you ever been a bartender?  

Oh yes. Bartending gave me my education. I’m Australian and I was working bars from age 18. I was fast and loved mixing drinks and pulling beers—those were some of the most memorable years of my life. I worked in all manner of bars from underground membership only clubs, to discos and good old Aussie pubs. You learn so much being a bartender. You become very intuitive of people and their ways. Everything you ever wanted to know about the human psyche is all wrapped up in any cocktail lounge. It is a life experience and taught me how to sum people up very quickly.

The post Chillin’ With Concetta Antico  appeared first on Chilled Magazine.

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National Tequila Day is coming up on July 24, so we’re prepping for the drink holiday with deliciously refreshing libations made with the agave spirit.

Whether you’re looking to serve a crowd with a fruity punch or sip on a deeply satisfying tequila and mezcal Old Fashioned, there is something for everyone to enjoy. Here, eight tasty tequila cocktails to celebrate National Tequila Day like a pro.

Health-Ade Cherry Berry Lime Margarita Punch

Health-Ade Cherry Berry Lime Margarita Punch

Courtesy of Health-Ade Kombucha 

Ingredients:

  • 2 bottles Health-Ade Cherry Berry Kombucha
  • .5 cup Fresh Lime Juice
  • 6 oz. Silver Tequila
  • 2 oz. Simple Syrup
  • Lime Wheels (to Garnish)
  • Basil (to Garnish)

Preparation: In a pitcher, combine kombucha, lime juice and simple syrup, then add tequila. Stir to combine. Fill four glasses with ice (with an optional salt rim) and equally distribute the cocktail mix. Garnish with lime slices and fresh basil.

Margarita Al Pastor

Margarita Al Pastor

Created by Jim Kearns for Recreation at Moxy NYC Downtown

Ingredients:

  • .75 oz. Lime Juice
  • 1 oz. Pineapple Juice
  • .5 oz. Agave Nectar
  • .25 oz. Ferrand Curacao
  • .5 oz. Ancho Reyes Verde
  • .5 oz. St. George Green Chile Vodka
  • 1 oz. Espolon Blanco Tequila
  • 1 Cilantro Sprig (to Garnish)
  • 3 Pineapple Fronds (to Garnish)
  • Pineapple Wedge (to Garnish)

Preparation: Add liquid ingredients to a shaker and shake. Strain into a rocks glass over ice and garnish with a pineapple frond, pineapple wedge and cilantro.

Oaxacan Old Fashioned

Oaxacan Old Fashioned

Created by Nate Sandberg for Bamboo Sushi

Ingredients:

  • 1 oz. Sauza Tequila
  • 1 oz. Vida Mezcal
  • .25 oz. Agave Nectar
  • 6 drops Mole Bitters
  • Orange Peel (to Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir and strain over a big ice cube in a double rocks glass. Garnish with an expressed orange peel.

Blood Orange Paloma

Blood Orange Paloma

Courtesy of Inigo Salazar, Beverage Director at Bodega Negra

Ingredients:

  • 1.5 oz. Don Julio Reposado
  • 1.5 oz. Blood Orange Juice
  • .5 oz. Lime Juice
  • .5 oz. Agave
  • Club Soda (to Top)
  • Salt and Paprika (to Rim)
  • Blood Orange Wheel (to Garnish)

Preparation: Rim a Collins glass with an equal mix of salt and paprika. In a tin with ice, combine all ingredients, excluding the club soda and garnish, and shake. Strain over fresh ice in the paprika and salt-rimmed glass. Top with club soda and garnish with a blood orange wheel.

Raspberry Sour

Raspberry Sour

Courtesy of DeLeón Tequila

Ingredients: 

  • 1.5 oz. DeLeón Añejo
  • .75 oz. Lemon Juice
  • .5 oz. Simple Syrup
  • 4-5 Muddled Raspberries
  • Raspberries (to Garnish)

Preparation: Muddle 4-5 raspberries in a shaker. Add liquid ingredients and ice, and shake until chilled. Double strain into a coupe glass and garnish with a skewer of raspberries.

Tequilado

Photo Courtesy of Alchemy
Tequilado

Courtesy of Cleo South Beach

Ingredients:

  • 2 oz. Silver Tequila
  • 1 spoonful Avocado
  • 1 oz. Lemon Juice
  • 1 oz. Pineapple Juice

Preparation: Muddle the avocado in a shaker tin. Add ice and the rest of the ingredients, and shake until chilled. Double strain into a Martini glass.

Guadalajara Fizz

Guadalajara Fizz

Modified by Emily Arden Wells of Gastronomista

Ingredients:

  • 2 oz. Volcan de mi Tierra Cristalino Tequila
  • .5 oz. White Crème de Cacao
  • .5 oz. Triple Sec
  • .75 oz. Fresh Lemon Juice
  • .5 oz. Simple Syrup
  • 4-5 Dashes Grapefruit Bitters
  • 1 oz. Soda Water
  • Grapefruit Slice (to Garnish)

Preparation: Dry shake the tequila, triple sec, crème de cacao, lemon juice, simple syrup and bitters for 1-2 minutes. Open the tin and add a large cube of ice, and shake again for another 1-2 minutes. Strain into a Collins glass and top with soda water.  Express a grapefruit peel on top of the drink, and garnish.

Mango Chile-rita

Mango Chile-rita

Courtesy of HI-CHEW mixologist partner Allison Kave, owner of Butter & Scotch

Ingredients:

  • 1.5 oz. HI-CHEW Mango Infused Reposado Tequila*
  • 1 oz. Fresh Orange Juice
  • .75 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • 1 dash Bittermens Hellfire Habanero Shrub (Optional)
  • Kosher Salt and Cayenne Pepper (to Rim)
  • Lime Wheel (to Garnish)
  • Mango Chunk (to Garnish)

Preparation: Run a lime wedge along the lip of one half of a rocks glass, then roll that side of the glass in an equal-parts mix of kosher salt and cayenne pepper. Measure all the liquid ingredients into a cocktail shaker. Fill with ice, shake vigorously, then strain over fresh ice in the prepared rocks glass. Garnish with a lime wheel and mango chunk.

*HI-CHEW Mango Infused Reposado Tequila: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

The post 8 Delicious Cocktails to Sip on National Tequila Day appeared first on Chilled Magazine.

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Vide Beverages, Inc. announced the launch of Vide, a premium canned vodka cocktail made with natural ingredients.

The five percent ABV beverage contains six times distilled gluten-free vodka, carbonated water and a dash of natural flavor. The official launch was celebrated in Montauk, New York during Fourth of July holiday weekend.

Vide was created with a vision to not only deliver a great tasting alcoholic beverage, but to offer the convenience and clean ingredients that the modern drinker seeks today. Premixed and canned for immediate enjoyment, the beverage boasts zero sugar, zero carbs, 99 calories and is gluten-free. Current vodka cocktail flavor offerings include Watermelon and Cranberry.

Vide Vodka Beverages

“We’ve taken a no-nonsense approach to designing a product for those who are not enticed by anything artificial, and appreciate having a good time without settling for less than superior. At Vide, we value bringing a simple, convenient, quality cocktail experience to consumers who enjoy the good life.”
– Ryan Laverty, Vide Co-Founder and CEO

Inspired by a trip to the Hamptons in the summer of 2017, Laverty and Vide Co-Founder/COO Salvatore Campisi concocted the mixture themselves and shared it with friends. Continued demand through word-of-mouth prompted the duo to notice a promising opportunity for business, and they sought to bring their product to market.

“In a space dominated by traditional, household brands, we saw an opportunity to shake things up,” Campisi said in a press release. “There’s a void in the beverage industry when it comes to accessing a clean, light-tasting and conveniently-packaged cocktail that suits any occasion. We wanted Vide to fill that void.”

Vide Vodka Beverages

“We’re thrilled to launch Vide, especially at a time when consumers are increasingly guided by convenience, natural ingredients and honest brand values,” Laverty said in a press release. “Our standards are as high as yours, and we look forward to the evolution of Vide as a product and a brand with that at the forefront of our story.”

Vide is now available for purchase in select restaurants, bars and liquor retailers in Manhattan and Long Island, New York. For a full list of retailers and more information, visit DrinkVide.com and follow Vide on Instagram.

The post Vide Canned Vodka Cocktails are Here to Save Your Summer appeared first on Chilled Magazine.

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If you’re not familiar with Clos19, now is the time to get yourself acquainted.

The first dedicated luxury shopping platform of its kind, Clos19 offers exceptional services, products and experiences from the champagnes, wines and spirits world of LVMH. It also provides a contemporary approach to the art of living through custom-tailored content, which can be viewed on Journal19, the brand’s editorial platform. Our favorite part about Journal 19 is the cocktail recipes, and we’re currently into these brand new, large-format Belvedere brunch drinks that just launched on the site. Check out these three tasty libations to set your day off right.

Belvedere Polska Mary

Belvedere Polska Mary

This refreshing and flavorful cocktail is Belvedere’s twist on the classic Bloody Mary, idyllic for an early afternoon beverage.

Ingredients: 

  • 21 oz. Belvedere Vodka
  • 10.5 oz. Tomato Juice
  • 10.5 oz. Tomato Puree
  • 10.5 oz. Beetroot Juice
  • 5 oz. Lemon Juice
  • 5 oz. Worcestershire Sauce
  • 1 tbsp. Hot Sauce
  • 4 large pinches Celery Salt
  • Lemon Wedges (to Garnish)

Preparation: Pour all ingredients, save for the garnish, into a pitcher. Add ice and stir to combine. Add ice to Collins glasses, pour in the cocktail and garnish with a lemon wedge.

Belvedere Rubin Cocktail

Belvedere Rubin Cocktail

This combination of Belvedere Vodka, sweet vermouth, pink grapefruit juice, orange juice, green tea and premium tonic is light, crisp and easy to sip throughout the afternoon.

Ingredients:

  • 8 oz. Belvedere Vodka
  • 8 oz. Sweet Vermouth
  • 8 oz. Pink Grapefruit Juice
  • 8 oz. Orange Juice
  • 12 oz. Cold Green Tea
  • 12 oz. Premium Tonic
  • Grapefruit Slices (to Garnish)

Preparation: Pour all liquid ingredients into a pitcher. Add ice to the pitcher, and stir to combine. Add ice to wine glasses, pour in the cocktail and garnish with grapefruit slices.

Belvedere Pomme Highball

Belvedere Pomme Highball

The Belvedere Pomme Highball is a true afternoon delight. Belvedere Vodka, pressed apple juice, lime juice, simple syrup and a splash of soda water balance one another to create a smooth, delectable drink you’ll certainly enjoy.

Ingredients:

  • 13.5 oz. Belvedere Vodka
  • 21 oz. Fresh Pressed Apple Juice
  • 7 oz. Lime Juice
  • 3.5 oz. Simple Syrup
  • 17 oz. Soda Water
  • Turmeric-Dusted Cucumber Slice (to Garnish)

Preparation: Pour all ingredients, save for the garnish, into a pitcher. Add ice, and stir to combine. Add ice to Collins glasses, pour in the cocktail and garnish with turmeric-dusted cucumber slices.

The post 3 Must-Mix Belvedere Brunch Cocktails from Clos19 appeared first on Chilled Magazine.

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Japanese whisky has become a phenomenon the world over.

Aficionados search everywhere for their favorite bottles, and they’ll spend well more than market value when they find them. Supply and demand has made Japanese whisky the most coveted spirit of the moment, as producers never imagined that so many people would be seeking out 12-, 18-, and even 21-year-old expressions. As established brands try to keep up and smaller producers are entering the market, we’d like to remind you that Japanese whisky as we know it wouldn’t be a thing without the work of one man: Masataka Taketsuru.

Born in Hiroshima in 1894, Masataka graduated from the Osaka Technical High School for Fermented Food Production in 1916. After getting a job at Settsu Shuzo in Osaka, which had a plan to produce the first Japanese whisky, he was sent to Scotland, where he enrolled as an organic chemistry student at the University of Glasgow. Remember that this was the early 1900s, so a voyage by boat between the two countries likely took the better part of a month to complete. Imagine being asked to do that in the inaugural year of your very first job. In other words, Masataka had a lot of drive and a lot of courage.

During his first year at university, Masataka apprenticed at Longmorn distillery in Speyside to learn about malt whisky production, as well as with James Calder in Bo’ness to get acquainted with Coffey grain production. As you’ll discover later in this story, these apprenticeships helped Masataka in different ways during the development of both Nikka Whisky distilleries. In 1920, Masataka apprenticed at Hazelburn distillery in Campbeltown to learn more about malt whisky production and blending. But that year wasn’t just about business for Masataka—it’s also when he met his future wife, Jessie Roberta Cowan, who was known as Rita. Masataka and Rita fell in love and got married in Glasgow against their families’ wishes. They then traveled together back to Japan, arriving at the Port of Kobe in November of 1920.

Although Settsu Shuzo sent Masataka to Scotland to learn about whisky making, the company had to abandon its whisky project because of financial reasons. But in 1923, Masataka was recruited by Kotobukiya, which was later renamed Suntory, and given a 10-year contract. In his first year with this company, he oversaw the construction of the Suntory Yamazaki Distillery near Osaka. Six years later, the first authentic Japanese whisky, Shirofuda, was launched.

As Masataka’s contract with Suntory was coming to a close, Rita pushed and inspired him to fulfill his true dream: to open a Japanese whisky distillery of his own. And so the couple set out to Hokkaido near the coast, in an area surrounded by mountains on three sides with a very similar climate to the Scottish Highlands. The cold weather, clean air, and fresh water were perfect for a distillery, and Yoichi was completed in October of 1934.

Rita’s Piano

Distillation began in 1936, but the first whisky wasn’t actually launched until 1940. While Yoichi’s first distillates were maturing, Masataka started selling fruit juice made from local Hokkaido apples, while Rita gave English and piano lessons out of their home to make ends meet. Masataka’s juice company was then named Dai Nippon Kaju, aka the “great Japanese juice company.” He later shortened this name to Nikka in 1952.

Yoichi Cooperage

At Yoichi Distillery, Masataka set up pot stills that used direct coal fire, similar to the operation he worked with at Longmorn. While most Scottish distilleries have abandoned coal fire distillation because it’s difficult to control the temperature, Yoichi still uses the method to this day, which gives the whisky its signature toasty flavor.

Yoichi Stills

Rita passed away at the age of 64 on January 17, 1961. Later that year, Masataka released Super Nikka Blended Whisky in her honor. Masataka was, of course, shattered by Rita’s death, but he dedicated his energy to move forward with Nikka, just as his wife would have encouraged him to do.

Nikka Yoichi Distillery

In 1963, the first Coffey stills were imported from Scotland and set up at the Nikka Nishinomiya Plant in Japan’s Hyōgo Prefecture. Masataka brought in these column stills to distill quality grain whisky, which was used for improving Nikka’s blends. The Coffey stills were later moved to the Miyagikyo distillery in 1999.

Miyagikyo Distillery

After the Coffey stills were up and running and Yoichi Distillery was successfully making whisky, Masataka turned his attention to his next project, the Miyagikyo distillery. He wanted to create a broader range of whisky styles to make Nikka’s blends more complex, so he decided to place this second distillery in a completely different environment. Located near Sendai in the northernmost part of Japan’s main island, Miyagikyo is situated at the intersection of two rivers and surrounded by rolling hills and lush forests. The whiskies that come from Yoichi carry some salinity from the sea air, while the whiskies distilled at Miyagikyo have a pure, smooth taste—partly from the environment and partly because the pot stills there are heated by steam at low temperatures.

Miyagikyo Distillery

Masataka passed away on August 29, 1979, at the age of 85, just 10 years after the completion of the Miyagikyo distillery. But his legendary work has created a category of spirits that is only going to grow and get more popular with time. Now every time you sip on your favorite Japanese whisky—Nikka or otherwise—raise a glass to Masataka for making the delicious liquid possible.

The post How Masataka Taketsuru Became the Father of Japanese Whisky appeared first on Chilled Magazine.

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A single glass of wine is typically priced at the wholesale cost of the entire bottle.

That means that a bottle that costs $10 wholesale equates to a $10 glass of wine at your bar or restaurant. Your markup depends on how many glasses you pour from the bottle.

Our job at Chilled is to suggest wines for your wine-by-the-glass bar program. Each online issue will highlight a handful of wines that meet our criteria of quality and affordability. The wines chosen will please the palate on their own or when served with food. This week, we’re discussing the best wines by the glass to offer at a Greek restaurant.

Much of Greek culture revolves around food and wine, and its cuisine can be described as down to earth. Many Greek dishes are available around the world, while others can only be found in specific Greek regions. If you’re in the world’s largest cosmopolitan cities (and even many smaller ones), you’re certain to find Greek restaurants featuring the country’s specialties, such as spanakopita, tzatziki, moussaka, pastitsio, kotosoupa, horiatiki salata (Greek salad), souvlaki, gyros, grilled octopus, yemista, dolmades, baklava, and keftedes.

The wines that pair with this food, plus numerous other Greek offerings, are extensive. Should you serve only Greek wines at your Greek restaurant, or should you provide both Greek and international varieties? The answer is simple: You should serve wines from anywhere in the world that pair well with the food. In fact, most of the wine from the Mediterranean region mimics the Greek wine expression.

Greek grapes have always flown under the radar, but that is changing. A few Greek varietals are starting to become noticed in the wine world. Ximomavro and Assyrtiko are currently front and center in the wine world and receiving the recognition they deserve.

Pairing Greek food with wine is quite simple if you follow a few rules. Fish dishes pair best with lighter-bodied wines, while red meat dishes pair well with bigger, heavier wines. These are the classic pairings, but we all know that each dish calls for its own wine counterpart. Greek food is quite straightforward, but it’s not all lamb and grilled fish. Vegetables and cheese dominate the third sector, whether on their own or as part of a dish. These six wines focus on all aspects of Greek dining.

2012 Boutari Grande Reserve Naoussa

This is one of the prime examples of the complex, indigenous Greek Xinomavro grape. Aged four years—two of which are in new French oak—this overly structured, well-balanced, full-bodied wine is the answer for lamb, duck, karamanlidika sausage, or any form of grilled meat. It’s an elegant wine that drinks well above its price point.

Suggested glass price: $15

2012 Boutari Grande Reserve Naoussa

2016 Boutari Naoussa

Boutari Naoussa is a full-bodied and balanced red wine that’s made with the Xinomavro grape. It pairs extremely well with game and grilled meats and makes for an excellent value, especially by the glass. It has the potential to be the go-to red wine for meat dishes at your establishment.

Suggested glass price: $12

2016 Boutari Naoussa

2016 Dos Almas Gran Reserva Cabernet Sauvignon

This Chilean wine is rich and smooth with structured tannins that complement lamb and beef dishes. It is an outstanding alternative to Greek wines, thanks to its international notoriety and affordability.

Suggested glass price: $9

2016 Dos Almas Gran Reserva Cabernet Sauvignon

2016 Nemea Boutari

Nemea Boutari is the type of wine that stands on its own and pairs well with Greek dishes. The velvety, well-structured southern Greek red wine stands up to both red meat dishes and sweet sauces. The light and smooth wine is made from the Agiorgitiko grape and a true alternative to the Xinomavro grape.

Suggested glass price: $12

2016 Nemea Boutari

2017 Santorini Boutari

Santorini Bourtari is a sensational, full-bodied, citric white wine that has hints of fig, dates, and ripe red plums. Its salty taste and minerality are specific to Santorini Assyrtikon, and it pairs well with grilled seafood like shrimp, octopus, and loup de mer, as well as the classic Greek salad. Your customers will love this critically acclaimed vino by the glass or the bottle.

Suggested glass price: $18

2017 Santorini Boutari

2017 Moschofilero

This refreshing wine carries the same name as the grape from which it’s made. It pairs well with seafood and canapés and can be used as an aperitif because of its effervescent acidity. It drinks well above its price point, thanks to its crisp, spicy profile.

Suggested glass price: $9

2017 Moschofilero

The post 6 Wines by the Glass to Serve at Your Greek Restaurant appeared first on Chilled Magazine.

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In 1872, Dordrecht near Rotterdam was a lively town and most certainly an epicentre of international goods and trade.

Tingling spices, exotic fruits and other fresh products from around the globe found their way to the otherwise sleepy streets of Holland. Genever was already a main staple at that time, and Simon Rutte’s was treasured as the finest of them all. And it still is today with Myriam Hendrickx, the eighth-generation master distiller, continuing the legacy respectfully and attentively. Building on rich heritage and century-old recollection, Rutte constantly rediscovers its own path, combing through old books filled with recipes and the traditional craftsmanship of its founders. Yet, there’s an ever-evolving curiosity and ambition to not only stay true to the past, but also confidently look ahead and shape the future.

Long before “craft” became a thing, Rutte was always just that—small batch, artisanal production and 100 percent hands-on. Despite operating the smallest distillery in Holland, Hendrickx has become a leading figure and spokesperson for Dutch genever on a global level, raising this historical category to new heights of international awareness. Rutte today is a frontrunner in distilling genever, the ancestor of gin, as well as a modern interpretation of the juniper delight itself.

Rutte at BCB

Offering a totally different perspective on traditional genever, Rutte Paradyswyn shows the tremendous skill and botanical expertise of Hendrickx, refining a historic recipe of John Rutte’s and making it relevant and available to today’s epicures. Once again, the innovative interpretation of the distinct Dutch spirit most elegantly combines longstanding tradition with a modern twist, bridging the old and new, introducing a unknown treasure of liquid indulgence.

Paradyswyn is based on 100 percent malt genever that has been gently matured in American oak barrels for four to eight years in the charming surroundings and moderate climate of Dordrecht. Further elevated by blending in unusual fruit distillates and macerates containing cherry, apple and blackcurrant, the characteristics of traditional genever are taken to a whole new level, resulting in a uniquely complex product.

Rutte Paradyswyn Genever

On the nose, you’ll find hints of woody, almost earthy spiciness with luscious, mellow tones of slow maturation and malted grain. Underneath, a sensation of dark, ripe berries—along with morello and maraschino cherries—offers a fruit-laden twist. The finish is complex and pleasant with flavors of malt and dark salted caramel. Paradyswyn closes a gap between classical botanical spirits, crisp fresh distillates highlighted by juniper and coriander, and a mature dark sipping spirit.

The post Rutte Launches Its New Paradyswyn Genever appeared first on Chilled Magazine.

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There’s a lot more to cocktail competitions than developing a winning recipe.

These events can provide numerous opportunities for bartenders to advance their careers and make important connections in the industry outside of their immediate circles. We connected with two successful competitive bartenders, Natasha Mesa from Deadshot in Portland, Oregon and Ran Duan from The Baldwin Bar and Blossom Bar in Boston, Massachusetts, to share their expertise and insight on the world of cocktail competitions and how to maximize the experience.

Natasha Mesa Mixing Up Cocktails

Photo Courtesy of Lush Life Productions
What are a few of the cocktail competitions that you have entered?

Natasha Mesa: Speed Rack, Espolon Cocktail Fights and the Nearly Neat competition are the top three that have impacted my career the most. I’d also like to add the Cocktail Apprentice Program at Tales of the Cocktail. While not a competition, you still compete against so many other people to get in, and it had a huge impact on my career and life.

Ran Duan: Winning Bombay Sapphire Most Imaginative Bartender and Bacardi Legacy definitely changed my life and career. Not only did they happen within 12 months of each other, but they also helped make my bars relevant.

How have cocktail competitions shaped or enhanced your career?

NM: The Espolon cocktail fights in Seattle (the first competition I entered) gave me the opportunity to create an original cocktail, show off a little of my bartending style, and have a great time while working fast and efficiently. I ended up winning, and although the win didn’t give me my dream job, it did give me a number of industry friends and connections outside of my bubble. Bartending competitions have really helped me build my personal brand. These competitions put me in front of some of the greatest influencers and creators in our industry.  Their knowledge and advice, in addition to the industry family gained from these competitions, is priceless.

Ran Duan Mixing Up Cocktails

Photo by Roberto Terrones
Do you think competing in competitions is something every career-focused bartender should pursue?

RD: Competitions aren’t for everyone. Some bartenders excel during service but are horrible at competitions. At the end of the day, you need to ask yourself why do you want to compete? For example, I was driven to compete because it elevated the status and image of my family’s business. It brought more business, which in return meant more profit. That motivation for me was raw, to better not only my life but my family’s. If your only motivation is to become a celebrity bartender, chances are that’s not enough to win.

How do you balance traveling for competitions with your regular work schedule?

NM: I am lucky enough to work with an amazing bar team. Without their support, the balance would be impossible. The owner, Adam, has seen his fair share of cocktail competitions, and his support throughout this journey has been unparalleled.

RD: Having a strong team and family behind you is key. My wife is my savior—she holds our family down, while my management continues the day-to-day operations. I’ve been blessed to have a team that cares about our program as if it was their own, so having the right systems in place is key.

What tips or advice would you offer to fellow bartenders who want to grow their careers through competitions?

RD: Keep in mind that a cocktail competition is not just a cocktail competition—it’s a brand marketing event. Research the brand and understand how you can align yourself with it. Either write a personal thank you to the competition hosts, or make sure you interact on a personal level with the judges. Try to stand out from the rest of the group. The judges are looking for someone who can represent the brand and carry that image for the next year.

There are plenty of benefits to competing (win or lose), but the most valuable prize is networking and using those new connections to grow your personal brand. These events give you access to new industry leads, PR and other special events. So keep in contact with competitors and ambassadors after the competition because you never know when or how these connections will benefit you later.

NM: Make sure you plan ahead and are prepared—know your routine inside and out, educate yourself about the brand and practice, practice, practice. Tell a story, a story that means something to YOU. Leave the judges with something to think about, preferably something that gets them excited or makes them happy. Remember, you’re there representing not only yourself, but your bar, your community and the brand, so always be a professional. Finally, have fun! After all, it is just a competition, and you learn just as much when you lose. It’s what you do next that is the most important.

The post Ask a Bartender: How to Get the Most Out of Cocktail Competitions appeared first on Chilled Magazine.

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Summer is finally here.

Warm evenings and gatherings with friends and family present a great reason to mix up a delicious, refreshing cocktail made with Puerto de Indias, the original

Strawberry Gin from Seville, Spain. “Puerto de Indias lovers in our homeland of Spain and around the world have enjoyed beautiful and easy-to-mix cocktails made with our flagship Strawberry Gin at countless venues throughout the summer,” said Jose Sedano, International Development Director for Puerto de Indias, in a press release. “We are excited to introduce these beloved cocktails to bartenders and consumers in the United States so they can enjoy them too.”

Perfect Serve Puerto de Indias Strawberry

Perfect Serve Puerto de Indias Strawberry

Fresh strawberries are the ideal complement to this flagship gin. The cocktail is best served in a wide-mouthed glass to allow the flavors and aromas of the ingredients to fully develop.

Ingredients: 

  • 1 oz. Puerto de Indias Strawberry Gin
  • 4 oz. Chilled Premium Tonic
  • Sliced Fresh Strawberries
  • Fresh Lime (to Garnish)

Preparation: Add ice to a wide-mouthed glass and swirl to chill quickly. Discard the ice and fill the glass with plenty of fresh ice. Add the sliced fresh strawberries to the glass. Pour in the Puerto de Indias Strawberry Gin and add the chilled tonic slowly to keep the bubbles intact. Garnish with a slice of lime and allow the drink to rest for a moment while the ingredients begin to release their flavors. Enjoy!

Puerto de Indias Strawberry Mule

Puerto de Indias Strawberry Mule

Tangy ginger adds a contrast of flavor that perfectly complements this gin’s fresh strawberry flavor.

Ingredients:

  • 1 oz. Puerto de Indias Strawberry Gin
  • 3 oz. Chilled Premium Ginger Beer
  • 1 oz. Chilled Soda
  • .5 Lime, Juiced
  • Mint Sprig (to Garnish)
  • Lime Slice (to Garnish)

Preparation: Fill a wine glass with ice, add the lime juice and the Puerto de Indias Strawberry Gin, and stir to blend the flavors. Top up with chilled ginger beer and soda for a smooth finish. Garnish with a sprig of mint and a slice of lime.

The post Your Summer Needs These Puerto de Indias Strawberry Gin Cocktails appeared first on Chilled Magazine.

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National Daiquiri Day is coming up on July 19, and we’re celebrating with as many iterations of the iconic cocktail as possible.

To help us observe the holiday and beat the summer heat, we’re mixing up these three frozen Daiquiris from Malibu Rum. The beloved Carribean rum is available in delicious flavors like lime, pineapple and mango, so you can bring a taste of the tropics to your home at any time. Mix up one of these three frozen Malibu Daiquiris for an instant vacation.

Malibu Lime Frozen Daiquiri

Malibu Lime Frozen Daiquiri

Ingredients: 

  • 1 oz. Malibu Lime
  • .5 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • Lime Slice (to Garnish)

Preparation: Blend all ingredients in a blender with ice. Pour into a cocktail glass and top with a slice of lime.

Malibu Pineapple Frozen Daiquiri

Malibu Pineapple Frozen Daiquiri

Ingredients:

  • 1 oz. Malibu Pineapple
  • .75 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • .5 oz. Pineapple Puree or Fresh Pineapple

Preparation: Mix everything in a blender with a scoop of crushed ice. Pour into a glass and enjoy!

Malibu Mango Frozen Daiquiri

Malibu Mango Frozen Daiquiri

Ingredients:

  • 1 oz. Malibu Mango
  • .75 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • .5 oz. Mango Puree or Fresh Mango

Preparation: Mix everything in a blender with a scoop of crushed ice. Pour into a glass and enjoy!

The post Must Mix: 3 Malibu Cocktails for National Daiquiri Day appeared first on Chilled Magazine.

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