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On a special trip to Miami, Master distiller Tony Salles hosted an exclusive tasting event and presentation of El Tequileño Tequila at Stiltsville in South Beach. Tony is a third-generation distiller, and his father, Juan Salles, who runs the blending and bottling facility, is one of only five to be given the award of ‘gran tequilero’, one of the most respected people in the business.

Named in honor of the people of Tequila, El Tequileño was founded in 1959 by Don Jorge Salles Cuervo with a vision to create only the finest tequila. Sixty years later, El Tequileño is made in the same place using the same recipe by the grandson of Don Jorge.

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Maestro Tequilero Tony Salles

El Tequileño is one of the most well-known historical brands in the industry. El Tequileño comes originally from the town of Tequila and it is really famous because in this town there’s a bar called La Capilla, a tiny little cantina, famous for making one specific drink: La Batanga. It’s Mexican cola, Tequila, lime juice and with a salt rim, and stirred with a knife. La Capilla has won multiple awards as one of the most iconic bars in Mexico; the only tequila they use for La Batanga is El Tequileño.

El Tequileño expressions


El Tequileño Platino Blanco: Mellowed for 14 days in American Oak
Traditional craft production using highland agave, autoclaves, open fermentation, copper pot still, and pipones. Leader in sustainability in Tequila. 98% of all by-product is re-used at the distillery and agave fields

Tequileño Reposado is a 100% blue agave tequila that spends 3 months in American Oak.


Tequileno Anejo Gran Reserva
2yrs in American & French oak, blended with reserve extra Anejo. Sweet oak, vanilla, cooked agave, sweet spices, orange, dried fruit, caramel. A long complex finish.

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EL Tequileño Reposado Rare: is a limited edition tequila aged for 6 years in a large American Oak barrel called a Pipon. Despite being aged longer than most Extra Añejos, this must be labeled Reposado due to the size of the barrel exceeding the 600L maximum. Therefore, El Tequileño presents the world’s first Reposado Rare! 6 years of undisturbed rest has resulted in a Tequila of amazing complexity, rich flavors, and exceptional depth. Each bottle is individually numbered and signed by Gran Tequilero, Antonio Salles, 2nd Generation Master Distiller.

El Tequileno Reposado Gran Reserva:
As a difference on their Reposado, this one is 8 months rested and blended w/ 15% Anejo.
Aromas of banana, caramelized pear, nutmeg & vanilla. Light oak flavors, vanilla, toffee & Macadamia nuts.

You can visit www.eltequileno.com or @el_tequileno for more information

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National Tequila Day lands beautifully on a Saturday this year, yes we celebrate nationally this Mexican spirit on July 24th, and you can get the finest cocktails promotions and fun activities around Miami and Ft. Lauderdale areas.

Coyo Taco is debuting a new premium Margarita on NTD. Taco and Tequila lovers alike can sip on this elevated spin for $5 all day (regularly priced at $8.50). The new premium margarita features Maestro Dobel Silver Tequila, made From 100% Blue Agave, Cointreau, organic lime juice, and agave. Guests can redeem the discounted cocktail at the taqueria side at all Miami locations from open until close. enjoy a FREE tasting of the new margarita and Maestro Dobel Silver Tequila (Saturday, July 24th from 4-7 PM). Drinks will be limited per guest and served inside the taqueria. COYO Taco is located in Wynwood, Brickell, and Coral Gables. 

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Raspadito at Lona´s

Lona’s Cocina & Tequileria, Ft. Lauderdale will have a special Volcan Tequila Cart to build your own “Raspaditos” with different flavors and specials all day long.

Lolo’s Surf Cantina will be offering double-shot specials with Volcan Tequila on Saturday, July 24th.

The Wharf will be hosting a Tremenda Fiesta with Free Beer when ordering a shot of Casa Noble Tequila.

Enjoy a 2×1 Watermelon Margarita at KIKI’S on the River fresh made with Cincoro Silver Tequila, fresh muddled watermelon, a touch of organic agave, fresh cold-pressed lime juice, and fresh mint. You can’t get any fresher than that. ($18)

The Grammercy is offering 50% off their Cincoro Tequila bottles, (Cincoro Blanco $400, Cincoro Reposado $475 and Añejo $750), enjoy $12 Margaritas and $14 Shot Specials of Cincoro Tequila Blanco

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Watermelon Margarita at Kiki´s on the River

Enjoy a 2×1 Watermelon Margarita at KIKI’S on the River fresh made with Cincoro Silver Tequila, fresh muddled watermelon, a touch of organic agave, fresh cold-pressed lime juice, and fresh mint. You can’t get any fresher than that. ($18)

The Grammercy is offering 50% off their Cincoro Tequila bottles, (Cincoro Blanco $400, Cincoro Reposado $475 and Añejo $750), enjoy $12 Margaritas and $14 Shot Specials of Cincoro Tequila Blanco

Bodega is introducing their new 22oz Frozen Margarita stadium cups, you can bring them home or refill with a discount. They have a box to-go including a Tereamana Tequila Blanco bottle, a camera, salt, and Bodega Taqueria goodies. Also offering $3 shots and $7 drinks on Saturday, July 24th.

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Barbara Peña - Bartender @ The Local

Local Miami Bartender Barbara “Barby” Pena has been positively impacting and servicing patrons for over a decade. Before the 2019 Coronavirus Epidemic, you could have stepped into The Local Craft Food & Drink and Pena would have crafted you a drink that is individualized, creative and inspired. However, Pena, like others in the service industry, can now only hope that she will be able to continue fulfilling her passion for bartending. 

What inspired you to become a bartender?

A long time ago, there was a spot called Clandestino Pub on South Beach. Working at Clandestino was my main introduction to the craft cocktail world and ever since then I have fallen in love. Bartending is like cooking but with liquor and I love to cook. 

What are your favorite aspects of the job?

From the type of people that you meet to the conversations that you have to the cocktails you make…Every day is a new adventure. There are so many different worlds that come with bartending. You can work in different atmospheres. You can work at a place where you have conversations and make bonds with people. Some of my regulars have become my friends. Some of them have gone to my kids’ baby showers. There’s something special about the industry that I work in. There’s something magical.

What have you learned about the people you serve? How has this knowledge influenced your craft?

 I learn something new every day. It truly is incredible to experience things through my guests and my regulars. Also, I make different types of cocktails for people and decipher what kind of drink they would like. You can walk up to me and I will make you something that you like. I have played that game with a lot of people who never had a real cocktail and are intimidated about ordering a drink. One time I had someone tell me that they want something “witchy and romantic.” I made her a smokey drink that had a flower tea that changed color once you added lemon to it. She was blown away. It is crazy how you can change someone’s day so easily, someone who could be going through a lot. I’ve talked people out of doing dumb things and I have heard people out. Sometimes I feel like a psychiatrist but my prescriptions are drinks. 

What are your favorite drinks?

My favorite drink is a New York Sour. They are delicious. It’s both boozy and refreshing. It’s a funky cocktail and it’s very pretty too. It has egg whites in it and it has a very beautiful process. I really enjoy making it for people who never had it. Every time they say, “Oh my God! It’s amazing!” 

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Images by Blazin Visualz

Do you have any remarkable opportunities/ stories that have happened because of your job? If so, what are some of these experiences?

I met the love of my life through working in this industry. You never know what the future holds and it was very sweet how I met him. He walked into The Local and was like, “ You are the bartender that used to work at Roll Call a long time ago!” Roll Call was a 24 hour bar that was open in Miami. It was wild. As a bartender, I have had very beautiful and touching encounters, very emotional moments. This industry has taught me how we are all so different but it is beautiful to be able to have a moment with all these different humans. 

How has COVID-19 affected you personally and professionally?

I have always had two jobs. I work at The Local and the crew is like a family. Everyone has been there for five or six years. We all have seen a lot of each other but this has changed since the pandemic. My second job was at 1-800 Lucky and they are running a tight, skeleton crew there. I haven’t gone back to work. The pandemic has definitely brought a lot of questions: How permanent is this? Is this going to affect the service industry unlike jobs where you can work from home?

What, if anything, do you hope a Post COVID-19 Word resembles for you as a person and as a member of the hospitality industry?

In a post-COVID-19 world, we are going to be more aware of washing our hands and personal space. I honestly don’t know what to expect. I just hope all of us as humans try to become better humans. I think this whole experience is very awakening. I hope we can take all the positives and create a better, healthier world. The uncertainty of the service industry is scary for all of us bartenders. I don’t know if things will go back to normal and whether we can rely on the industry as the main source of income as we have done for years. I do have a fall back plan of going back to school if all else fails. I was thinking about becoming a dental hygienist. I know it is so different but I would be going for job security. Let’s hope that things take a turn for the best and that our industry survives. 

If you had your own drink, bar or business, what would it be like and why?

I would have a little coffee shop. Maybe I would make it a speakeasy during the night with wine and poetry. I would want a Mom and Pop shop that my family could visit. 

To contact Barby or follow her journey:

Instagram: @lepetitdinosaur

Email: barbarapenam@gmail.com

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Marco Balza - Bar Market

 Born and raised in Venezuela, Marco Balza goes all the way back to 2006 when he was still living in Caracas and he had his first Bartender experience. “My friends and I had a party called ‘El Guarapazo’, we used to rent the party halls from the buildings and charged a cover for All you can drink ‘Guarapitas’, with DJs and security included, we even had a logo” remembers Marco about his beginnings.

Moving to Miami was not in his plans, but on a change of heart, he drops his Automotive Mechanic studies to start working in the Hospitality Industry. He started at the Hilton Hotel in a service bar inside the kitchen, then as a barback in a night club, and 13 years later, he recently opened his own consulting company. Bar Market. with an organic sense of sustainability, the consulting company is dedicated to delivering freshness and rich flavors in its products as well as the compromise to build top of the league Bar staff.

When do your love for Mixology started?

My parents had a little dispense in the kitchen with all the liquors. I remember there was a small book called “El ABC de los cócteles” I really like that book, it was the first time mixology caught my attention. When I started bartending in Miami, I wanted to create new cocktails, but since I was working in a nightclub, I started flipping bottles and don’t get me wrong, I loved it, I just wanted to learn more about the art of mixing drinks. I joined USBG around 2011 and from the first seminars I knew I’ve found my passion.

You just started your own business, tell us about Bar Market

Bar Market is a consulting company that looks forward to changing the Bar scene, making every bartender shine on stage every shift. I’m looking forward to improving Miami Bartender’s service by providing great staff training. I started this company after realizing I was working like a Robot all the time, even taking double shifts. It wasn’t making me happy.  I decided to get out of my comfort zone and give it a shot. 

My latest venture is the creation of a super organic handcrafted line of mixers for cocktails with super fresh, natural ingredients and no preservatives. I use the herbs from my own garden and they’ll be sell by pre-order only, in 25oz batches. At the moment I’m offering Mojito, Pina Coladas, Daiquiri, Old Fashion and Fit Spritz (low sugar) 

Bar Market will bring more exciting news to everyone in the industry or for those bar and kitchen aficionados, unfortunately, it is secret at the moment. I mean it. Stay tuned.

What do you love the most as a consultant? Is it the creation or education?

The satisfaction when I see the progress in each bartender, server, manager, or each person I’m training. I will say creation and training go hand by hand, you can create a masterpiece but, if the bartenders as ambassadors of your cocktails can’t replicate it, your job is pointless, with the right training, those bartenders will be artist, Ninjas, and stars behind the bar.

Do you have any favorite spirits when creating specialty cocktails?

I like all spirits on a menu, but for making cocktails my top 3:

  • N1. Gin
  • N2. Rum 
  • N3. Mezcal 

Is there any style that can represent you o a signature essence?

Life needs a balance, art needs a balance. you have to take care every single detail to make a great cocktail, but in my personal opinion flavor is most important, presentation it is very important too because is the hook that catches just by looking at it, but if the cocktail doesn’t taste good, is just a sad waste of juice. 

 What should be in a perfect cocktail menu?

  • Variety. Even if it is a Tequila or Rum bar, variety is the key.
  • Every cocktail menu should be seasonal.
  • Classics are the blueprints for new cocktails, if you don’t have a Classic list on the menu, every bartender should know how to make then perfectly, at least the most popular. It is unacceptable for a bartender to shake a Negroni (it burned my eyes. True story).
  • Every bar should have a famous signature cocktail, the one that every customer wants to try.

If Miami were a cocktail, what would be the ingredients? and how would you call it?

“Miamian Tales” 

Definitely Rum, Miami is a mix of a lot of rum countries. Lime, Mango because we are from the Caribe, Jalapeños because the people in Miami are Hot & Spicy and champagne as Miami Beach sparks through the night.

 Tell us your most memorable experience working as a Bartender?

Working at the Miami Rum Renaissance, and the Hukilau in Ft Lauderdale, All day talking about Rum, making cocktails and having fun.

 What’s next in your journey?

Keep doing my thing growing with Bar Market, working hard opening a Bartending Academy.  Trying to leave a mark in this life.

What’s the best way to contact you?

you can email at barmarketllc@gmail.com and follow me on Instagram at @Barmaket_ @Macoeche

You can email Marco or DM him to order the pre-batched Mixers starting at $25 per Botlle (25oz) or 2 for $40. When you buy 5 bottles you’ll get a green gift. If you return 5 bottles to support recycling, you’ll get a free bottle in your next purchase. Let’s support #smallbusiness #shoplocal

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Images by 52 chefs

 

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HENNESSY V.S.O.P CLASSIC SAZERAC

The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist. The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly.

Ingredients

2.5 oz Hennessy VSOP

.25 oz Simple Syrup

1/8th oz Absinthe

5 Dashes Paychaud Bitters

Garnish: Lemon Twist

Glass: Rocks

Preparation:

Add Hennessy, Simple Syrup and bitters to a mixing glass with ice and stir until chilled, strain into a rocks glass that has been washed with the absinthe and garnish with a lemon twist.

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Image by Hennessy USA
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IMPERIAL SUNSET

Ingredients

2 oz Ron Barceló Imperial

1 oz Grand Marnier 

2 oz Passionfruit or Pineapple juice

Dash of cherry juice 

Preparation

In a rocks glass, garnish the rim with Tajin (optional)

Pour rum, Grand Marnier and juice into a shaker and shake vigorously  

Strain into a glass full of crushed ice 

Lastly, add a dash of cherry juice for that red bottom look

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