October 2020

Autumn is well underway, and what better way to celebrate than with a seasonal take on a classic?

Apple Brandy is an old spirit, dating back to the 1600s when colonists first started cultivating apples in Northeastern America. Apple brandy has all the strength and character of whiskey but with the added flavor of baking spices and apples. Making it the perfect base spirit to use in autumnal cocktails.

As Americans, and Millennials, in particular, continue to buy into the world of whiskey, apple brandy is a great way to expand your customer’s palettes. Whiskey lovers, apple lovers, and craft cocktails lovers alike will delight in-depth and flavors.

Try out this new trend with three cocktails from Copper and King’s American Apple Brandy and Floodwall American Apple Brandy collections.

Corpse Reviver #1

Corpse Reviver #1

Ingredients:

• 1 oz. Copper & Kings Floodwall American Apple Brandy
• 1 oz. Copper & Kings American Craft Brandy
• 1 oz. Sweet Vermouth

Preparation: Stir all ingredients with ice in a mixing glass. Strain into chilled coupe.

Where the Wild Roses Grow

Where the Wild Roses Grow

Ingredients:

• 1 1/2 oz. Copper & Kings Floodwall American Apple Brandy
• 3/4 oz. Copper & Kings American Dry Gin
• 3/4 oz. Orange Juice
• 3/4 oz. Lemon Juice
• 1/2 oz. Dry Vermouth
• 1/2 oz. Sweet Vermouth
• dash Grenadine

Preparation: Shake with ice, fine strain into coupe glass. Garnish with a lemon twist.

Deauville Cocktail

Deauville Cocktail

Ingredients:

• 3/4 oz. Copper & Kings Floodwall American Apple Brandy
• 3/4 oz. Copper & Kings American Brandy
• 1 oz. Cointreau
• 1/2 oz. Lemon Juice

Preparation: Shake with ice, fine strain up into coupe glass. Garnish with an orange twist.

Jack Rose

Jack Rose

Ingredients:

• 2 oz. Copper & Kings Floodwall American Apple Brandy
• 3/4 oz. Lemon Juice
• 1/2 oz. Grenadine

Preparation: Add ingredients to a shaker filled with ice. Shake vigorously and strain into a chilled coupe. Garnish with a twist of lemon.

The post Trending For Fall – Apple Brandy appeared first on Chilled Magazine.

Source: Mixology News

When they realized that the German bar scene was missing access to bitters, Stephan Berg and Alexander Hauck took a bold move – and started a company.

Since 2006, The Bitter Truth has quickly become known as one of the top producers of unique spirits, liqueurs, waters, and bitters. The company currently makes over 20 unique products, including 13 distinct flavors of bitters.

Before they launched a company, Berg and Hauck had both built up an incredible history of behind the bar experience and had made countless batches of bitters for their respective bars by hand. Berg even had an almost academic interest in the subject – with an impressive collection of both current and historical bitters and knowledge of historic recipes.

With the popularity of craft cocktails and cocktail bitters on the rise, The Bitter Truth offers a full range of unique flavors to cater to the imaginative bartender. Not only does their line allow for perfect recreations of historic drinks, but they offer creative freedom to invent new classics.

Ultimately, the reason for the launch of the company and the continued addition of new products is all to help both professional bartenders and at-home enthusiasts make a better cocktail. Berg and Hauck knew from experience that there was a desire for inventive and high quality bitters, and that creating them would help the entire industry build better drinks.

Give the line a try with any of these spectacular drinks!

Japanese Cocktail

Japanese Cocktail

Ingredients:

• 2 oz. Brandy
• 1/2 barspoon The Bitter Truth – Bogart’s Bitters
• 15 ml Orgeat Syrup
• 1-2 pieces Lemon Peel

Preparation: Pour all ingredients into a tumbler filled with ice and stir.

Lion’s Tail Cocktail

Lion’s Tail Cocktail

Ingredients:

• 2 oz. Rye or Bourbon Whiskey
• 1/2 oz. The Bitter Truth – Pimento Dram
• 1/2 oz. Fresh Lime Juice
• 1 tsp Sugar Syrup (1:1)
• 1 dash The Bitter Truth – Aromatic Bitters

Preparation: Shake with ice & strain into a chilled cocktail glass.

Garden Cocktail

Garden Cocktail

Ingredients:

• 1 oz. The Bitter Truth – Pink Gin
• 1 oz. The Bitter Truth – Elderflower Liqueur
• 1 dash The Bitter Truth – Cucumber Bitters

Preparation: Shake with ice and strain into a cocktail glass.

The Bitter Truth Bloody Mary

The Bitter Truth Bloody Mary

Ingredients:

• 2 oz. Vodka or Gin
• 3-4 dashes The Bitter Truth – Celery Bitters
• 1/3 oz. Fresh Lemon Juice
• 8 oz. Tomato Juice
• Tabasco, Worcestershire Sauce, Salt & Pepper

Preparation: Shake with ice & strain into a long drink glass.

Right Hand Cocktail

Right Hand Cocktail

Ingredients:

• 45 ml (1 1/2 oz.) Tiki Lovers Dark Rum
• 30 ml (1 oz.) Sweet Red Vermouth
• 30 ml (1 oz.) Italian Red Bitter Liqueur
• 2 dashes The Bitter Truth Chocolate Bitters
• Orange Zest

Preparation: Add all ingredients to a rock glass with ice and stir. Squeeze orange zest over the drink.

Dirty Martini

Dirty Martini

Ingredients:

• 60 ml (2 oz.) Vodka
• 10 ml (1/3 oz.) Dry Vermouth
• 2 dashes The Bitter Truth Olive Bitters

Preparation: Stir ingredients with ice and strain into a chilled cocktail glass.

The post Building A Better Cocktail With The Bitter Truth appeared first on Chilled Magazine.

Source: Mixology News

Rum aficionados know that cask strength rum is the way to go.

Cask strength, often referred to as barrel strength, means that the spirit has not been substantially diluted after its storage in a cask for maturation.

Ron Izalco 15 Year Cask Strength

Ron Izalco 15 Year Cask Strength

Phenomenal Spirits recently announced the launch of Ron Izalco 15 Year Cask Strength, a no sugar, no additive expression. This rum was made to provide a more pure and authentic drinking experience. The cask strength rum presents with amber tones adorned with fiery ruby hues. The rum entices the nose with fruit aromas and leaves the palate with rich layers of soft tannins, baked pineapple, and several spices.

Cadenhead’s Cask Strength Rum

Cadenhead’s Cask Strength Rum

Cadenhead’s Cask Strength Rum contains a range of Single Cask released bottles. Travellers Aged 12 Years is a 64/1% ABV rum. With nose notes of pineapples and cream, custard powder, and demerara sugar. The flavors are a blend of almonds, dark chocolate, and coconut cake with a finish of more pineapple.

Lost Spirits Navy Style Cask Strength Rum

Lost Spirits Navy Style Cask Strength Rum

Lost Spirits Navy Style Cask Strength Rum is a 68% ABV rum. It is crafted from three ingredients: baking grade molasses, evaporated sugar cane juice, and water. Following the distillation of the rum, it is aged in charred, American oak casks. This cask strength rum has aromas of licorice, espresso, and sherry. The tasting notes are citrus, banana, tropical fruits, blood orange, and lemons. The sip leaves a bold flavor of root beer and melon.

Barrell Craft Spirits Rum

Barrell Craft Spirits Rum

Barrell Craft Spirits Rum uses 13-year-old rum from Jamaica, Guyana, and Barbados. Crafted and bottled in Kentucky, the 62% ABV is a multi-layered rum bottled at cask strength so you can experience the true flavors. Starting with Jamaican vegetal notes of olives, caper, pine needle tea, moves to a gentle syrup of purple plum, cinnamon, and star anise. It finished with a spicy note of ginger, turmeric, and catnips. Adding a splash of spring water can make the nose more approachable.

Mount Gay XO Rum

Mount Gay XO Rum

Mount Gay XO Rum is a small-batch blend aged between 5-15 years. Distilled in a traditional copper pot and column stills is matured in American whiskey, bourbon, and cognac casks. With a 43% ABV, the rum has notes of vanilla, oak, and dry spice to the nose. It has a smooth taste of salted caramel, baked fig and clove, and dark chocolate leaving behind a rich cream finish.

The post Five Must-Try Cask Strength Rums appeared first on Chilled Magazine.

Source: Mixology News

Kahlúa is giving you a reason to pour a cup of coffee at 5 p.m. — but not in your average way.

The brand launched a brand-new flavor, Kahlúa Blonde Roast Style, and labeled it the “Drink Drink” of the holiday.

Kahlúa Blonde Roast Style

Kahlúa is encouraging all the coffee lovers to reach for this blonde roast when happy hour hits. It’s made with a medium roast coffee and has swirls of caramel, toffee, and citrus flavors. This new release caters to their consumers desires for lighter and refreshing coffee cocktails.

Check out the cocktail recipes include the Kahlúa Blonde Roast Style coffee liqueur.

Coco Blonde

Ingredients: 

• 2 parts Kahlúa Blonde Roast Style
• 4 parts of coconut water

Preparation: Build over ice in rocks or highball glass

Blonde Tonic 

Ingredients: 

• 2 parts Kahlúa Blonde Roast Style
• 5 parts of tonic water

Preparation: Build over ice, in rocks or highball glass. Garnish with a lemon wedge.

The post Kahlúa Releases Blonde Roast Style Coffee Liqueur 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.

Keep an eye out for part two of this Halloween cocktail series!

This beverage list is from the team at FireLake Grill House & Cocktail Bar and BLVD Steakhouse in Chicago. Perfect for some at-home Halloween inspiration.

Churchill Breakfast

Churchill Breakfast

Recipe from BLVD Steakhouse

Ingredients:

• 2 oz. blended scotch
• 1 oz. sweet vermouth
• 2 dashes coffee-infused Angostura bitters
• Pinch of a pistachio shell, Palo Santo and cinnamon to smoke and capture in glass
• Smoked Amarena Cherry with Celtic Salt for garnish

Preparation: Top the glass with a smoked Amarena cherry to keep the smokey sensation going.

Lost Somewhere at Sea

Lost Somewhere at Sea

Recipe from FireLake

Ingredients: 

• 1 oz. DonQ Spice
• 1/2 oz. Diplomatico 12
• 1/2 oz. Plantation Pineapple
• 1/2 oz. Espresso Bean Infused Cointreau
• 2 dashes Angostura Bitters
• Smoke
• Stirred and hot box smoked in a treasure chest

Smoke and Cure

Smoke and Cure

Recipe from FireLake

Ingredients: 

• 1 1/2 oz. Few Rye
• 1/4 oz. Laphroaig 10
• 1/2 oz. China China Amer
• 3/4 oz. cinnamon syrup
• 3/4 oz. lemon juice
• Shaken then served in smoked glass

Creating Smoke 

• Small piece of wood (pine is suggested; larger than the diameter of glass)
• Lighter
• Glass of choice

How to: Light the center of the pinewood until it begins to burn and create smoke. Place the glass upside down on the wood until it fills with smoke (the flames will go out once the glass is placed over it).

The Ectoplasm Grimlet is from Paul Feig, director of Ghostbusters, who uses his recently launched gin to create this cocktail.

Ectoplasm Grimlet

Ectoplasm Grimlet

Ingredients:

• 1 1/2 oz. Artingstall’s Brilliant London Dry Gin
• 1 oz. elderflower liqueur (St. Germain)
• 1/2 oz. fresh lime juice
• 1/4 oz. Midori
• Candy corn

Preparation: Shake the gin, elderflower, lime juice and Midori with ice, then strain into a chilled cocktail glass. Take two pieces of candy corn and melt the back of one with a match. Press the melted side onto the other piece and once they fuse, put them onto the rim of the glass as a garnish. Sip and enjoy it!

Rockstar Sammy Hagger and award-winning chef, Guy Fieri have some Spooktacular cocktails that include their tequila from Santo Spirits.

Fiery Fieri 

Ingredients: 

• 2 oz. Santo Mezquila
• 1 oz. agave nectar
• 1 1/2 oz. fresh-squeezed lime juice
• 1/2 oz. Guy Fieri’s Bourbon Brown Sugar BBQ Australian Aromatic Bitters

Preparation: Rim 10 oz. glass with chipotle chili sugar blend, fill with ice, and set aside. Fill mixing glass 2/3 with ice and add Mezquila, agave nectar, lime juice, BBQ sauce, and Australian bitters. Cap mixing glass with shaker tin and shake vigorously for 10-15 seconds. Strain contents from shaker tin into rimmed 10 oz. glass and serve.

Higher Spirit

Higher Spirit 

Ingredients: 

• 1 oz. Santo Mezquila
• 3/4 oz. Aperol
• 1/2 oz. Yellow Chartreuse
• 3/4 oz. Fresh Lime Juice
• 1/4 oz. Agave Nectar

Preparation: Add ingredients to a shaker with ice, shake and double strain into a chilled coupe glass. Garnish with a long thin grapefruit peel.

The Ritual

The Ritual

Ingredients: 

• 1 1/2 oz. Santo Blanco Tequila
• Fresh lime slice (cut as shown)
• Sea Salt

Santo Bloody Orange Margarita

Santo Bloody Orange Margarita

Ingredients:

• 1 1/2 oz. Santo Blanco Tequila
• 3 oz. sparkling blood orange juice
• 1 oz. freshly squeezed lime juice
• 2 oz. Cointreau

Preparation: Shake Santo Blanco, freshly squeezed lime juice, and Cointreau in a shaker with ice. Strain over ice and top with sparkling blood orange juice. Serve in a rocks glass. Garnish with an orange slice and lime wheel.

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

Source: Mixology News

Say hello to the unofficial ‘official’ drink of Jamaica.

The essentials of a good day drinking cocktail are pretty straight forward. The drink needs to be refreshing and it has to go down easy. If you’re looking for something stiffer than brunch staples like the Mimosa or a Spritz, or something besides the tried and true Margarita, get to know the potent Wray & Ting cocktail.

Known as the unofficial ‘official’ cocktail of Jamaica, the Wray & Ting is a mix of Wray & Nephew overproof white rum and Ting grapefruit soda. A Jamaican highball cocktail, it is stiff but it is also extremely refreshing and does go down very easy.

Some may want to dismiss the drink as a simple rum and soda libation but that’s just not the case. Mix a different overproof rum, like Plantation O.F.T.D., and add a different grapefruit soda such as Jarritos and you won’t have the same drink in your hands.

Jesus Gomez, head barman at The Raymond 1886 in Pasadena, California, is a fan of the Wray & Ting and likes to introduce it to bar guests. He notes that the drink’s two simple ingredients are specifically paramount to the cocktail’s easygoing taste.

Wray & Ting Bottles with Cocktail

“Wray & Nephew has bold flavors of clove, grilled pineapple and a nice finish of overripe fruit, especially banana,” Gomez explains. “Plantation is a great Jamaican blended rum but some of the main notes you’ll get will be coffee and cocoa among others, adding Jarritos Toronja will make it much sweeter and potent.”

Ting is a Jamaican grapefruit soda that is actually more bitter than it is sweet. If you shake it a bit you can see small pieces of grapefruit peels that actually float in the bottle.

In true Jamaican fashion, the cocktail is jammin’ as it is the ideal marriage of two island products.

“Wray & Nephew is one of those spirits that you must know how to play with since it’s a high proof rum and has a lot of hogo as well,” Gomez points out.

“Hogo” by way is bar speak and it derives from the French term “haut gout,” which refers to slightly tainted meat as well as a strong yet desirable flavor. It’s what most imbibers refer to as “funky rum.”

“Back in the day,” Gomez notes, “people only wanted a product that had the perfect rum stink.”

And just as the rum is essential to the Wray & Ting, so is its carbonated component.

“Ting Soda is a crucial element for this cocktail as it really balances out all the flavors from Wray & Nephew, which is actually very sweet on its own,” Gomez says. “The bitterness from this grapefruit soda helps you forget that there’s high proof rum in this cocktail.”

With summer winding down, there are still some hot days ahead. And while the U.S. fall climate may not be as hot and humid as Jamaica or Puerto Rico or Cuba, a tall Wray & Ting cocktail is ideal in a sauna like setting where you can sweat out the booze in order to enjoy a few more of these cocktails. And if you’re by the beach, even better. It is also guaranteed to make time at your ‘work from home’ makeshift office fly by.

“It’s perfect while sitting in one of our nice patios at The Raymond 1886,” Gomez admits. “This could be a very dangerous morning cocktail since it’s such a balanced cocktail. I wouldn’t risk having more than four (laughs).”

WRAY & TING

WRAY & TING

Ingredients:

• 2 oz Wray & Nephew
• Ting Grapefruit Soda

Preparation: Build in a Highball or Collins glass. Add a large ice or spear. Pour 2 oz of Wray & Nephew overproof white rum and top off with Ting grapefruit soda to the top of the glass. Garnish with a grapefruit halfmoon or lime wedge.

The post Make A Perfect WRAY & TING appeared first on Chilled Magazine.

Source: Mixology News

Sunday, October 26, 2020, marked the Grand Final of the Van Gogh Vodka Masterpiece Cocktail Competition.

Six contestants from two categories (professional and home bartenders) competed virtually to win the hearts and palettes of the judges.

Frank Russen, Principle Gallery, Charleston, SC, judged the Home Bartender contributions, crowning Adam Bauer of Dallas, Texas with his Vanilla Espresso Afogado (Van Gogh Double Espresso) as winner. Along with the prestige and fanfare, Adam won a $1,500 cash prize.

Vanilla Espresso

Professional category judges, The Cocktail Guru, Jonathan Pogash, and Chilled Media Publisher, Jeff Greif, had their work cut out for them; each of the three finalists created unique and beautiful cocktails. After careful consideration, a winner was chosen – Kay Mohammad, of Detroit, Michigan with her Golden Hour (Van Gogh Pineapple) cocktail! Kay won not only a grand prize of $2,500, but an additional $1,000 donation to a charity of her choice. Kay will be donating to Jovan’s Godly Embrace, a charity that supports those with mental illness.

Golden Hour

Congratulations to Adam and Kay! To learn more about their winning cocktails, check out our previous articles on Golden Hour and Vanilla Espresso Afogado.

The post Thrilling Conclusion to Van Gogh’s Masterpiece Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Lime and salt have always paired perfectly with Dos Equis but now, the brand is putting everything they know and adding it to a can.

This new product is inspired by the drinking ritual of Dos Equis Lager with a refreshing hint of natural flavors and a touch of salt and lime.

Dos Equis Lime & Salt Beer

Starting November 2020, Lime & Salt will be available in 24 oz. cans in select markets, then followed by 12 oz. 6-packs for Spring 2020. This plan is reflective to periodize both large and small store formats to offer incremental sales and allow retailers to profit.

The launch will happen in seven U.S. markets and is supported by digital and social media, outdoor advertising, and a DJ radio read to provide local endorsements. Lime & Salt will bring a crispy, light, and smooth flavor to the Dos Equis brand.

Dos Equis Lime & Salt Beer

“This latest innovation from Dos Equis® is a huge opportunity within Mexican Imports,” says Ligia Patrocinio, Senior Brand Director, Dos Equis®. “Lime flavored beer attracts different shoppers than traditional beer, and lime is the second-largest flavor in beer behind chelada. Lime & Salt will bring new users into the Dos Equis® franchise and new shoppers into stores,” continues Patrocinio. “Mexican flavored beer represents only 2.7% of Mexican beer sales versus the 21.2% that all other flavored beer represents of all other beer sales. To us and our retailer partners, this represents a huge opportunity gap that Lime & Salt is aiming to fill. With a perfect match of aroma and flavor, the lime comes across without a lingering aftertaste and with just a touch of salt. We have a winner!

The post Dos Equis To Release New Lime & Salt Beer appeared first on Chilled Magazine.

Source: Mixology News

Introducing part six of the Seven Deadly LeSins – Desire with LeSin Vodka.

This seven-part series will bring you 14 totally unique recipes brought together by Chilled 100 Ambassadors and the LeSin team.

LeSin Vodka teamed up with the Chilled 100 to get creative and give back to bartenders with their Seven Deadly LeSins cocktail program. The brand put together a program to not only put much-needed funds directly in the hands of bartenders, but to create unique recipes for both professionals and home enthusiasts to try. Charles Vaughn, Founder of LeSin, explained, “We challenged the talented LeSin teams and Chilled 100 Ambassadors to create something new and amazing that you can look forward to when the world re-opens (and it will), and also something sure to impress your friends when you entertain at home during these different times. We felt this LEVEL UP was something in between on-premise and off-premise, so we called it HOME-PREMISE.”

Vaughn added that the program was about how to do more than just make a cocktail; it was about finding a way to infuse each recipe with energy. After all, when you go out for a night of drinking, there’s so much more to the experience than just what you’re drinking.

Bartender Wendy Hodges was challenged to create a cocktail inspired by the theme of Desire and the color Green.

Wendy Hodges Introduces: The Garden of Hesperides and Apple of Desire



The Garden of Hesperides

The Garden of Hesperides (Level Up)

Ingredients:

• 2 oz. Le Sin Vodka “Steeped” With Matcha Peppermint Tea
• 1/4 oz. Yellow Chartreuse
• 1 oz. Fresh Pressed Green Apple Juice
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Cardamom Matcha Syrup*
• 2 dashes Barkeep Baked Apple Bitters
• 1 Egg White

Preparation: Dust in lines with matcha powder and ground cardamom. Dried spiced green apple wheel.

*Cardamom Matcha Syrup

2:1 simple syrup boiled with 1 tsp. matcha powder and 1 tbsp. cardamom seeds. Apple slices: mandolin slice green apple and dip slices in cardamom/matcha syrup. Sprinkle with powdered cardamom. Dehydrate in food dehydrator.

The Apple of Desire

Apple of Desire (Home Premise)

Ingredients:

• 2 oz. Le Sin Vodka “Steeped” With Matcha Peppermint Tea
• 3/4 oz. Apple Pie Liqueur
• 1 1/2 oz. Sweet Lemon Sour (2:1 sugar to lemon)
• 6-8 Mint Leaves

Preparation: Put all liquid ingredients in mixing glass. Slap the mint to release the oils and add to the mixing glass as well. Using your bucket glass, measure enough ice to fill the glass and pour into the mixing glass. Cap glass with mixing tin and shake 3 times hard and pour cocktail with ice and mint into your bucket glass. Garnish: Fresh apple slice and mint.

The post Seven Deadly LeSins Part 6 – LeSin Gives Back To Bartenders appeared first on Chilled Magazine.

Source: Mixology News

Introducing Finalist Cocktail #6 of Van Gogh Vodka’s revolutionary competition!

After six weeks the Grand Final will bring professionals and home bartenders together live on October 25th at 5 pm to announce each winner.

Professional Bartender Submission

Le Havre Cooler

Le Havre Cooler

Recipe by Alexandra Koblan

Ingredients:

• 1 1/2 oz. unflavored Van Gogh Vodka
• 1/2 oz. Coco Lopez
• 3/4 oz. lime juice
• 1/2 oz. cucumber cordial
• 1/4 oz. Absinthe
• barspoon mascarpone cheese

Preparation: To make Cucumber Cordial: 32 oz by weight juiced cucumber, 32 oz by weight white sugar 4 oz lime juice. Combine and blend until smooth Garnish with Butterfly pea flower tincture, mint, fire sticks, sweetened coconut flakes.

Alex Koblan

Story: This dreamy vacation cocktail is what I like to imagine Van Gogh would be sipping on during those low key summer moments. Knowing that Van Gogh was one heck of an absinthe lover, I wanted to incorporate this historic spirit by way of paying homage to his preferences. Van Gogh Vodka is the perfect vehicle for making these flavors pop in the glass. Forward, adventurous, and fit for a creative just like Van Gogh himself. Follow Alex Koblan on Instagram @AKoblan

Bio: Alex Koblan is currently slinging drinks and spicy food stuff as the head bartender at Blossom Bar in Brookline, Massachusetts. Her time spent in the industry thus far has been varied working in breweries, distilleries, bars, and restaurants. Her love of hospitality is rooted in the idea that food and beverage are communion and provide a happy and healthy platform for connectivity, conversation, and community. She is excited to bring her love of craft cocktails to the public, expanding the #MascarponeGang by presenting the “Le Havre Cooler” featuring Van Gogh’s Unflavored Vodka to you all on Sunday, October 25th.

Join us Sunday, October 25th at 5pm for the Grand Final! Register to attend on Facebook!

The post Le Havre Cooler- Van Gogh Masterpiece Cocktail Finalist Alexandra Koblan  appeared first on Chilled Magazine.

Source: Mixology News