October 2020

Whip up a glass (or a few) of these festive cocktails to celebrate Day of the Dead!

Running from November first to second, Day of the Dead is both a cultural and religious holiday celebrated in Mexico. In many other Catholic countries you’ll find similar celebrations under the name of All Souls Day or All Saints Day. In Mexico, the celebrations are bold, bright, and beautiful tributes to the memories of lost friends and loved ones. The holiday has always been an national symbol and has incredible historical and cultural significance.

Analogue in NYC

Otoño Sangría

Otoño Sangría 

Recipe by Bartender Lana Vesselova

Ingredients:

• 1 1/2 oz. Hiatus Tequila Blanco
• 1 oz. Blood orange Juice
• 1 oz. Orange Juice
• 3/4 oz. Lemon Juice
• 1/2 oz. Simple Syrup
• 1 oz. Red wine floater

Preparation: Build all ingredients in a shaker tin. Top off with ice, then shake hard for roughly 10-15 seconds until the outside of the tin begins to frost over. Strain into a highball filled with ice or a wine glass. Top off with a float of red wine. Garnish with a dried wheel of blood orange.

Campo Viejo Sour

Campo Viejo Sour

Ingredients:

• 1 oz. Campo Viejo Garnacha
• 2 oz. tequila reposado
• 1 oz. cinnamon syrup*
• 3/4 oz. lemon juice

Preparation: Combine tequila, cinnamon syrup, and lemon juice in a cocktail shaker with ice. Shake until chilled and pour into a glass. Float about 1 ounce of Campo Viejo Garnacha on top.

*Cinnamon Syrup

Combine 1 cup of water and 1 cup of sugar in a small saucepan over medium heat. Bring to a boil and reduce heat to simmer. Add 2 cinnamon sticks and simmer for 5 minutes. Turn off the heat and let the cinnamon steep for 10 minutes. Strain the mixture into a glass container and let cool.

Patent Pending in NYC

Jalisco Flip

Jalisco Flip

Recipe by Bartenders Nick Ruiz and Kitty Bernardo

Ingredients:

• 1 1/2 oz. Hiatus Tequila Reposado
• 3/4 oz. Averna
• 1/2 oz. Cane
• 2 dashes Angostura Bitters
• 1 Whole Egg

Preparation: Build all ingredients in a small shaker tin and shake vigorously without ice for 15 seconds, or until all ingredients are completely emulsified. Add ice and shake vigorously for another 15 minutes, or until outside of the tin begins to frost over. Double strain into a Georgian Tea Glass and garnish with a few drops of angostura bitters. then drag a toothpick or a garnishing skewer through the bitters to make hearts.

The Cider Skull Sangria

The Cider Skull Sangria 

Ingredients:

• 1 bottle of Campo Viejo Tempranillo
• 1 1/2 cups apple cider
• 3 oz. brandy
• 2 honey crisp apple, sliced, plus more for garnish (optional)
• 2 cinnamon sticks, plus more for garnish (optional)
• 1 star anise, plus more for garnish (optional)

Preparation: Add all ingredients into a large pitcher and star to combine. Cover pitcher and refrigerate for at least 30 minutes or up to overnight. Fill glasses with ice then pour sangria over top. Garnish with cinnamon sticks, star anise, and apple slices, if desired, and serve.

*Cinnamon Sugar Rim

Stir together 1/2 tsp. cane sugar, 1/2 cinnamon and pinch of salt on a dish. Wet the rim of the glasses by running a slice of lemon around each one. Dip the rims into the mixture and then fill the glasses with Sangria.

Smoke Break

Smoke Break

Recipe by Bartenders Nick Ruiz and Kitty Bernardo

Ingredients:

• 2 oz. Hiatus Tequila Blanco
• 3/4 oz. Grapefruit Juice
• 3/4 oz. Lime Juice
• 1/2 oz. Chipotle Syrup (2:1)
• 3 dashes Xocolatl Mole Bitters
• 1 Cinnamon Stick

Preparation: Add all ingredients to a shaker. Top off with ice, shake for 10-15 seconds. Double strain into rocks glass or goblet with one large ice cube. Garnish with torched cinnamon stick.

The post Must Mix: Día De Los Muertos Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The first mention of a cocktail came in the early 1800s, which was a blend of four ingredients: liquor, sugar, water, and bitters. 

Today, bitters are used in sweet and tangy cocktails added to balance out the drink, making them more complex and adding to the flavor profile. Back when bitters were first discovered, they were thought of as healthy or as medicine. Many people believed that bitters would cure everything from indigestion to malaria because of its unpleasant taste. Unpleasant taste equaled something healthy.

During prohibition, many bitters companies closed their doors and it seemed as if the ingredient was nearly lost forever. As the craft cocktail market has grown, bitters have come back from the depths of history to fuel bartender creativity.

Bitters are made from infusing bark, herbs, fruit peels, roots, botanicals, and other ingredients into a flavorless alcohol base. Just like salt is added to cooking for extra flavor, bitters are added to cocktails to enhance the taste.

The flavor of bitters can vary wildly depending on the style, ingredients, and marker. Some brands have their own specific flavor while others are more experimental. One of the most popular bitters, Angostura, has a spicy profile with notes of cinnamon. Other companies have bitters with notes of coffee and cacao like Santa Teresa.

Cocktail bitters, with their concentrated flavor, are ideal finishers for even the simplest drinks. Even a whiskey on the rocks can be improved with a dash or two of transforming flavor. Utilizing the many different types of bitters can help create bold and complex cocktails that stan above the competition.

Here are a few of our favorite bitter’s brands!

Angostura Aromatic Bitters

Founded by Dr. Johann Siegert in 1824, the aromatic bitters were first produced as a medical tincture to help with stomach issues. In 1870, Siegert’s three sons migrated to Trinidad and established the bitters as an essential ingredient in cocktails and food. With four bitters variations: Aromatic Bitters, Orange Bitters, Cocoa Bitters, and Amaro Di Angostura, Angostura is a staple for bartenders and professional and home cooks.

Angostura Aromatic Bitters

Santa Teresa 1796

The award-winning Rum, founded in 1796 and only recently launched their first collection of bitters to enhance the walnut, coffee, cacao notes of their rum. The Cantinero Coffee Bitters are made from cacao, cracked coffee beans, sarsaparilla, and molasses.

Santa Teresa 1796

Bitter End 

Known for giving standard bitters a radical twist, each batch made is mixed, infused, and dispensed by hand in limited quantities. With seven variations: Chesapeake Bay, Mexican Mole, Jamaican Jerk, Curry, Memphis Barbeque, Moroccan, and Thai, these bitters elevate classic cocktails. Founder Bill York uses his knowledge of world cuisine and mixology to bring world flavors into bottles.

Bitters End Bitters

Bitter Truth 

The Bitter Truth bitters have received multiple awards for their traditionally made bitters that only use the best quality and natural ingredients. With over 10 variations including lemon, celery, tonic, peach, and more, The Bitter Truth bitters were designed to recreate drinks that could no longer be mixed true because one crucial ingredient was missing. The German brand founded by bartenders, Stephan Berg and Alexander Hauck, came up with the idea of producing and distributing cocktail bitters due to the lack thereof in Germany.

The Bitter Truth

Bitter Queens 

Offering seven flavor profiles, Bitter Queens bitters each have a full-bodied personality. Sassy Sally emits root beer aromas with cinnamon, citrus, and mint. Maire Laveau evokes a savory tobacco flavor with notes of smoked tea, clove, and vanilla. Norcal Nancy is a mix of fresh aromas, eucalyptus, sage, California laurel, and tree bark. Opulent Odessa is richly perfumed with exotic citrus oils and mingled with lemon, chamomile, and frankincense. Joker Judy has toasty notes of coffee, vanilla, and cacao like a chocolate-walnut cookie. Bangkok Betty is a blend of citrusy Thai flavors like kaffir lime, lemongrass, chilies, and ginger. Lastly, Shanghai Shirley kicks the senses with spicy pepper, star anise, and warm spice.

The Bitter Queens

If you want to mix with bitters, these cocktails are worth the taste.

Bitter Half

Bitter Half

Ingredients:

• 3/4 oz. Angostura 5 yr old
• 1 oz. Amaro di Angostura
• 1 small egg white
• 1/2 oz. lime juice
• 1/2 oz. simple syrup
• 2 dashes Angostura aromatic bitters

Preparation: Add all ingredients into a mixing tin and shake vigorously without ice to emulsify egg. Add ice and shake vigorously again, double strain into a pre-chilled coupe. Garnish with a bay leaf or freshly grated nutmeg.

Amaroni

Amaroni

Ingredients:

• 1 1/2 oz. Amaro di Angostura
• 1 oz. London dry gin
• 1/2 oz. sweet vermouth
• 2 drops Angostura orange bitters

Preparation: Add all ingredients into a mixing glass, add ice, stir, and strain over ice into an Old-Fashioned glass. Garnish with an orange twist.

The post Bitters Explained: History, Types, And Cocktail Recipes appeared first on Chilled Magazine.

Source: Mixology News

Most every Mexican spirit company has a connection to Day of the Dead, but few can boast as direct a link as Espolón.

Even in the highly-competitive world of tequila, Espolón Tequila has rapidly become one of the most beloved brands on the market. The unique design, high-quality flavor, and accessible price point have all contributed to making the award-winning line a bar staple.

Espolòn Tequila Varieties

The brand’s distinctive labels are a direct homage to Mexico’s rich culture and history with art that pays tribute to artist José Guadalupe Posada. Posada was a political cartoonist and lithographer who played a critical role in social justice activism. His work was so beloved; it quickly became deeply embedded in art and tradition. Posada is best remembered for his art of Calaveras – depictions of skulls and skeletons used for cultural and political critiques. Some of his most famous Calaveras became icons for the day of the dead celebrations. Espolón Tequila’s labels draw inspiration from these Calaveras, each telling a different story of Mexico’s rich heritage.

This day of the dead, enjoy Espolón’s refreshing and spicy take on the Mexican classic!

Espolòn Verde Paloma

Espolòn Paloma 

• 1 oz. Espolòn Blanco
• 3/4 oz. Ancho Reyes Verde Chili Liqueur
• 1 oz. fresh grapefruit juice
• 1/2 oz. fresh lime juice
• 1/2 oz. agave syrup
• 3 dashes Habanero/Hellfire Bitters
• Grapefruit soda water (Bubly, LaCroix, etc.)

Preparation: Prepare your Collins glass with a chili salt rim. Add ice to glass. Combine all ingredients except soda in a tin, add ice and shake. Strain into a Collins glass and top with grapefruit soda. Garnish with a thin grapefruit slice and lime wheel. 

The post Celebrate Day of the Dead with Espolón Tequila appeared first on Chilled Magazine.

Source: Mixology News

The creative team at Stella Rosa is always dreaming up new and creative ways to make their fantastic products more fun; and this month it’s with the 6th annual Stellaween Collection!

Four of the lines most popular wines have been packaged in limited edition art with Calaveras – the skeleton focused day of the dead iconography.

Stella Rosa Day of the Dead Packaging

Included in the line you’ll find Stella Rosa® Red, a captivating wine with notes of wild strawberry, ripe raspberry, and red plum. The new bottle features a mysterious femme fatal striking a pose. Stella Rosa® Black, with its sultry notes of raspberry, ripe blackberry, and blueberry offers a tune with its new label featuring two dancing, skeletal musicians. The magnum size bottle features a different art piece – a silk screen printed sugar skull.

Looking for something lighter? The Stella Rosa® Rosé Magnum bottle is a stunner with a sugar skull enshrined in a wreath of flowers. Everyone’s favorite, Stella Rosa® Moscato D’Asti, is the last of the bunch, with its delicate flavors of apricot, honey, and peach.

To celebrate the collection and bring some new flavors to the table, Stella Rosa teamed up with Jose Cuervo for the launch of the new line to develop a Day of the Dead cocktail!

Midnight Margarita

Midnight Margarita

Ingredients:

• 1 tbsp. black sanding sugar
• 2 oz. Stella Rosa Black
• 2 oz. Jose Cuervo Silver
• 1 oz. Triple Sec
• 1/4 oz. Lime Juice
• Edible black food coloring (optional; you may also combine blue, red, and green food coloring)
• 1 lime cut into wheels (save the ends of the lime to rim the glasses)

Preparation: Rim the glass with a lime slice then dip glass rim in black sanding sugar. Add Jose Cuervo Silver, Stella Rosa Black, triple sec, and lime juice into the glass and stir. Add food coloring until desired darkness is achieved, 2-3 drops. Add ice, stir, and garnish with lime wheel.

The post Celebrate Stellaween with Stella Rosa appeared first on Chilled Magazine.

Source: Mixology News

Bust out your witch hats and vampire fangs, it’s time to get spooky with help from Bacardi!

Each of these four cocktails is the perfect match for too much candy and a horror flick. Each of these delightful cocktails is refreshing and not too sweet, making it a perfect contrast to all of the candy and treats the season brings.

Pineapple Potion

Pineapple Potion

Ingredients:

• 2 parts BACARDÍ Spiced Rum
• 4 parts pineapple juice

Preparation: Fill a highball or Tiki glass with cubed or crushed ice. Pour in the BACARDÍ Spiced Rum, followed by the pineapple. Garnish with pineapple wedge & leaf .

BACARDÍ Zombie

BACARDÍ Zombie

Ingredients:

• 2 parts BACARDÍ Superior Rum
• 1 1/3 parts BACARDÍ Black Rum
• 1 part Triple Sec
• 2 parts Sweet & Sour mix
• 2 parts Orange juice
• 1 part Grenadine

Preparation: Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.

The Goblin

The Goblin

Ingredients:

• 1 1/2 parts BACARDÍ Superior Rum
• 1/2 part Midori Liqueur
• 1/2 part Reàl Coco
• 1/2 part Fresh Lime Juice
• 2 parts Dole Pineapple Juice

Preparation: Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.

Ms. Addams

Ms. Addams

Recipe by Lead Mixologist Sean Leopold at Theía, the brand-new Mykonos-inspired Greek restaurant/lounge in Los Angeles.

Ingredients: 

• 2 oz. Bacardi Rum
• 1 oz. Lychee puree
• 1 oz. Fresh lime juice
• 1/2 oz. Charcoal syrup
• Peach bitters (4 dashes) & tiki bitters (1-2 spray)
• Mint

Preparation: Shake all the ingredients together with ice, double strain in an old fashion glass with ice. Garnish with a sprig of Mint + 2 spray of Tiki bitters.

The post Cocktails of Terror With Bacardi appeared first on Chilled Magazine.

Source: Mixology News

Made from Basmati rice and pure Himalayan spring water, India’s largest and most successful distillers, NV Group, launched SMOKE LAB VODKA in the United States.

Varun Jain, the founder of SMOKE LAB, inspired and guided India’s first-ever homegrown, luxury vodka. The vodka is manufactured one batch at a time and crafted with locally sourced, high-quality Basmati rice; a crop native to the country. Starting October 1st, SMOKE LAB VODKA Classic and SMOKE LAB VODKA Aniseed will be available in New York, New Jersey, and California. The company plans to further expand in 2021.

Smoke Lab Vodka Classic and Aniseed

“We chose Basmati rice as the spirit base for SMOKE LAB VODKA because of its distinctive nutty flavor and unique floral aroma and because Basmati is intrinsically linked with our homeland of India,” commented Jain. “The Basmati selected for SMOKE LAB VODKA is cultivated in close proximity to the distillery to ensure freshness.”

India is responsible for 70% of the world’s basmati rice production. Once the rice is harvested, it is steeped in pure Himalayan natural spring water before it undergoes a five-step distillation process using charcoal filtration. It then goes through a two-step Sparkle Filtration process which utilizes a clean and smooth finish.

SMOKE LAB VODKA Classic is bottled at 40% ABV with fresh nutty aromas that meet the nose, followed by subtle citrus fruits. SMOKE LAB VODKA Aniseed explores the loved Indian herb, with notes of fennel and licorice. The 37.5% ABV has a creamy and sweetness to the lips with a fennel blossom finish.

Jain joined the group in 2007 and has successfully piloted the launch and creation of SMOKE LAB VODKA — a world-class vodka with an innovative mindset. The brand is also developing new spirits in other categories which will further empathize with India’s story.

“US consumers seek to discover new brands with authentic quality stories. We believe our unique story and the passion of our mission to introduce our spirits of India to the world is evident in every drop of SMOKE LAB VODKA. We are excited for US retailers, on-premise operators, and ultimately consumers to embrace the realization of our dream,” added Jain.

The post NV Group Announces Release of SMOKE LAB VODKA appeared first on Chilled Magazine.

Source: Mixology News

Ever wanted to own your very own barrel of whiskey?

This Ryeday the 13th Sagamore Spirit gives you the chance to win your very own barrel, kind of. As it turns out, giving away a barrel of whiskey legally is practically impossible, so they’re doing the next best thing – awarding one lucky winner the cost of 240 bottles, or $10,000. The winner will be invited for a VIP tour of the stunning water-front distillery in Baltimore, MD, and a special barrel tasting along with a very generous monetary prize.

To celebrate leading up to the event, Sagamore Spirit has paired with bars and restaurants across the nation. Select locations will be offering in-house deals and to-go cocktails to raise excitement for the brand and giveaway.

Ryeday the 13th celebrates the launch of Sagamore’s first spirit in 2016; every year, the brand has held a special event to celebrate the anniversary. The company currently produces 12 bottles, including several whiskeys finished in unique barrels such as Tequila, Ale, and Port.

For official rules, including entry limitations and prize descriptions, visit SagamoreSpirit.com/RyeDayThe13th.

The post Win A Barrel of Whiskey for Ryeday the 13th! appeared first on Chilled Magazine.

Source: Mixology News

With Halloween just around the corner, it’s time to start thinking about what cocktails are going to be served at the parties.

In case you missed it, check out part one of this Halloween cocktail series! One of the six locations of Tajima, located in San Diego, has an extensive cocktail menu. They are getting in the Halloween Spirit by offering spook-tac-ular drinks for the month of October.

The Drunken Pumpkin

The Drunken Pumpkin

Ingredients:

• 1 1/2 oz. Captain Morgan Spiced Rum (or any brand)
• 1 oz. RumChata
• 1 oz. pumpkin spice syrup
• 1/2 oz. Amaretto or almond extract
• 1/4 oz. fresh lemon juice
• Splash of dark rum (Gosling’s Black Seal works perfectly)
• Optional: sprinkle of pumpkin spice
• 1 – 2 star-anise cloves
• 1 – 2 cinnamon sticks
• Sugar in the Raw (for rim)
  

Preparation: Combine all ingredients (in shaker) and shake until blended evenly. Rim a glass (a rounded rocks glass or brandy snifter are recommended, but any glass will do) with Sugar in the Raw and add ice cubes. Strain ingredients into glass. Top with a splash of dark rum. Garnish with star-anise cloves and cinnamon sticks. Sprinkle with pumpkin spice for extra pumpkin flavoring

Osaka Pirate

Osaka Pirate

Ingredients

• 1 oz. rum – any brand works
• 1 oz. brewed black tea
• 1 oz. simple syrup
• 1 oz. fresh lime juice
• lemon wedge

Preparation: Brew black tea and let cool. Once tea is cooled, combine black tea and rum and stir. Combine everything into a shaker and shake until blended evenly. Pour into glass and garnish with lemon wedge

Beetlejuice

Beetlejuice

Ingredients:

• 2 oz. Irish whiskey – any brand works but we used Jameson
• 1/2 oz. yuzu liqueur
• 1/2 oz. orgeat
• 1/2 oz. honeydew melon syrup
• 1/2 oz. Dr. Pepper
• 1 oz fresh lemon juice
• 3 drops of winter melon bitters
• lemon wedge

Preparation: Combine whiskey, yuzu liqueur, orgeat and honeydew melon syrup into a shaker and shake until blended evenly. Pour into a mason jar or similarly sized glass. Float Dr. Pepper. Squeeze in fresh lemon juice. Add winter melon bitters. Garnish with a lemon wedge

ABERFELDY Single Malt Scotch Whisky is providing some Halloween cocktail recipes that are perfect for any socially distant gatherings! These cocktails are perfect for any festive activities.

ABERFELDY Ghoul Bowl

ABERFELDY Ghoul Bowl

Ingredients:

• 2 oz. Aberfeldy 12 Single Malt Scotch Whisky
• 1 oz. Islay Scotch
• 1 oz. Ancho Reyes Liqueur
• 4 oz. spiced apple cider
• 2 oz. lemon juice
• 1 oz. grenadine
• 3 cups crushed ice
• ginger beer (to fill)

Preparation: Add all ingredients to a small punch bowl or scorpion bowl with crushed ice and lightly stir. Garnish with cinnamon sticks, star of anise and an orange wheel.

Broken Spire

Broken Spire

Ingredients:

• 2 oz. Aberfeldy 12 Single Malt Scotch Whisky
• 3/4 oz. Pinot Noir Syrup
• 3/4 oz. lemon juice
• dash of absinthe

Preparation: Combine all ingredients and shake to combine. Strain over a big ice cube and garnish with Filthy Cheery.

Vampires of Perthshire

Vampires of Perthshire 

Ingredients:

• 2 oz. Aberfeldy 12 Single Malt Scotch Whisky
• 1/4 oz. apple cider syrup
• 1/4 oz. averna
• 2 dashes orange bitters

Preparation: Add all ingredients to a glass and stir. Express oil of an orange peel and discard.

The post Part Two: Halloween Inspired Cocktails for Spooky Season appeared first on Chilled Magazine.

Source: Mixology News

With Halloween looking different this year, Sarah Michelle Gellar and Apothic Wine partnered together to bring a Halloween at Home experience.

The wine brand is known for challenging the norm with its innovative blends and have recently launched their first-ever red variety.

Apothic Wines and Sarah Michelle Gellar are launching, An Evening of Intrigue: Choose Your Apothic Journey, as a virtual experience that promises a night that is anything but ordinary. This one-of-a-kind event will guide wine lovers through a mysterious adventure resulting in the discovery of the perfect Apohtic wine for those who dare to take the journey.

As consumers enter the site, they will be invited to a secret soirée and will be prompted to make a series of decisions, leading them to their custom recommendation of Apothic wine. Beware that the more daring the answers, the bolder the wine suggestion.

“I’ve always been a fan of Apothic wine. I love how smooth their blends are and drawn in by how the wines challenge convention”
– Sarah Michelle Gellar

“Creating this journey together has been so much fun—I’ve actually spooked myself at times. Like everyone else, I’ll be celebrating Halloween at home this year. Now, I feel connected to everyone who will be watching and experiencing their own Apothic adventure.”

Fans can choose their journey at EveningOfIntrigue.Apothic.com.

The post Sarah Michelle Gellar and Apothic Wine Bring A Vitrual Halloween Experience appeared first on Chilled Magazine.

Source: Mixology News

It’s the perfect time to switch it up to incorporate more fall flavors in your cocktails.

Ogden’s Own Distillery has a wide range of spirits to turn that pumpkin spice latte into an adult beverage and will bring the fall spirits to your bar cart.

Madam Pattirini GIn

Madam Pattirini Gin is handcrafted with exotic ingredients like Sicilian lemon and Nigerian ginger — an ideal option for a Hot Toddy with a kick. Porter’s Small Bach Rye provides a smooth and spicy rye base for a classic autumn cocktail. The limited-edition rye is aged in heavy charred, oak barrels for over three years.

Porter’s Small Batch Rye Whiskey

The Porter’s Peanut Butter Whiskey is perfect for any Halloween festivities as it can be enjoyed on the rocks or featured in a cocktail. The 45% ABV whiskey has a spot-on peanut butter flavor with a hint of dark chocolate.

The below cocktails are great for any upcoming fall activities.

Porter’s Rye Way to Hell Punch

Porter’s Rye Way to Hell Punch (serves 10-20)

Ingredients:

• 6 cups of your favorite apple cider
• 25 oz. Porter’s Small Batch Rye Whiskey
• 25 drops of bitters (Angostura Aromatics or Maple)
• 20 oz. of your favorite hard cider
• 7 cups of Ice
• 1 tsp. Absinthe (per glass)

Preparation: Mix Porter’s Rye Whiskey, apple cider, and bitters in a large drink dispenser or punch bowl of your choosing. The potion can be mixed and stored up to two days before serving to strengthen the taste.  Before serving, add in the hard cider and accompanying ice. Enhance taste with additional bitters if needed. When ready to celebrate and enjoy, rim each party glass with a drizzle of Absinthe. Add ice cubes to the glass and pour in the infusion.  Garnish glasses and punch bowl with a crew of spooky carved apples for a hair-raising experience when served.

Madam Morticia

Madam Morticia

Ingredients:

• 3 oz. Madam Pattirini Gin
• 1/2 oz. Lemon Juice
• dash of Grenadine
• 1 oz. Grapefruit Juice
• Soda Water

Preparation: Pour Madam Pattirini Gin, lemon juice, and grapefruit juice in a cocktail shaker filled with ice; shake until cold. Serve into a bone-chilling Champagne glass and add a small dash of grenadine. Top with a splash of chilled soda water and get a wicked start to the bewitching hour.

The post Ogden’s Own Distillery Bringing Fall to Your Bar Cart appeared first on Chilled Magazine.

Source: Mixology News