June 2021

In 1787 the Fernández Family was bestowed the Hacienda Santa Ana in Bayamón, Puerto Rico by the Spanish crown.

For the first hundred years, the family made rum just for themselves. Word of the family spirit spread and in 1880 Ron del Barrilito was registered, making it the oldest rum in Puerto Rico.

Ron del Barrilito Barrels

To this day, the Hacienda and the recipe remains as true to the original as possible. Many of the early buildings are still in use; the original windmill now serves as office space while the original warehouses built in the 1800s are still functional. The house, which was established in the 1700s is still occupied by the family.

Ron del Barrilito Bottle Lineup

Now, four generations later, Ron del Barrilito is still one of the most respected rums of Puerto Rico, with demand outpacing supply. All the rum from the brand is made by hand using the same highly time and labor-consuming process that was developed generations ago. The master distiller uses a unique all-natural maceration process before the rums are aged in ex-Oloroso sherry casks made of white oak.

Ron del Barrilito Visitor Center

The line has four age expressions that range from three years old all the way up to over 35 years. Each expression is wonderful sipped neat, but the two- and three-star expressions are also fantastic in cocktails. Each expression is bottled at 43% ABV or 86 proof.

The Two-Star expression is aged three to five years and opens similar to a bourbon with oaky, woody notes balanced by a light hint of sweetness and a dry finish. The palate opens with a creamy, balanced profile with hints of dark chocolate and warm cane sugar.

Three Stars is aged for six to ten years before it heads to the bottle resulting in a complex aroma of molasses, honey, leather, and chocolate. Expect a lightly smoky opening on the palate followed by a delicate sweetness that fades to a warm, honeyed finish.

Vintage photo of the windmill

Aged up to 20 years, Ron del Barrilito’s Four Star expression is only available at the Hacienda Santa Ana Visitor Center, where each bottle can be filled, sealed, and numbered by the guest. The Five Star expression is aged for up to 35 years, making it an ultra-premium expression that is blended using some of the oldest rums in all of Puerto Rico. When crafting a rum of such age, the master blender needs to be a true expert as rums in the age range of 20-35 years have a heavy tannic concentration and need to be carefully diluted with a slightly younger expression. This blending process is incredibly delicate as rums older than 30 years are always in limited quantities due to high evaporation loss.

Barrilito Sour

Barrilito Sour

Ingredients:

• 2 oz. Ron Del Barrilito 3 Stars
• 3/4 oz. Fresh Lime Juice
• 3/4 oz. Cherry Syrup
• 1 Dash Angostura Bitters
• Cherry Garnish

Preparation: For the cherry syrup, use the liquid from bottled or canned cherries. Pour all the ingredients into a cocktail shaker. Shake vigorously for 10 seconds. Strain mix into a chilled old-fashioned glass. Garnish with cherry.

Caffe-Style Rum Boulevardier

Caffe-Style Rum Boulevardier

Ingredients:

• 1 ½ oz. Ron Del Barrilito 2 Stars
• 1 oz. Campari
• 1 oz. Sweet Vermouth
• Orange Peel Garnish

Preparation: Pour all the ingredients into high ball glass. Fill the glass with ice. Stir it for 10 seconds. Squeeze orange peel on top of the glass.

Chocolate Mustache

Chocolate Mustache

Ingredients:

• 1 1/2 oz. Ron Del Barrilito 3 Stars
• 1 oz. Coconut Water
• 1/2 oz. Simple Syrup
• 2 Dashes of Chocolate Bitters

Preparation: Make your simple syrup by adding equal parts of sugar and water into a container. Stir until sugar is completely dissolved. Once the syrup is made, pour all of the ingredients into a cocktail shaker. Shake vigorously for 10 seconds. Strain mix into a chilled coupe glass.

Corn & Oil

Corn & Oil 

Ingredients:

• 2 oz. Ron Del Barrilito 2 Stars
• 1/2 oz. Falernum
• 1/2 oz. Fresh Lime Juice
• 1 Dash Angostura Bitters
• Lime Wedge Garnish

Preparation: Pour all the ingredients into a cocktail shaker. Shake vigorously for 10 seconds. Strain mix into an old-fashioned glass. Garnish with lime wheel.

The post 4 Cocktails To Get To Know Ron del Barrilito, Puerto Rico’s Oldest Rum appeared first on Chilled Magazine.

Source: Mixology News

After 8 years of study and travel, Houston, Texas based Elena Vann started working behind the bar three years ago and quickly found herself at home.

Currently, she bartends at The Toasted Coconut in Houston and is a part-time off-premise brand ambassador for Santa Teresa.

Elena Vann

“Working with Santa Teresa has been a really awesome opportunity, especially considering the sort of clout and pride that lives within the brand and the bottle for Venezuelans, and even non-Venezuelans, in the industry there’s a lot of respect and pride.” – Elena Vann

As one of the newer ambassadors for the brand, the fit for her made perfect sense, “The common thread between my interests and what I was studying originally and what I’m doing now is community; its community outreach and community impact.”

For Vann, and Santa Teresa, human connection is one of the most critical aspects of building community. “Within the bar industry, we have such a connection to our cities and our local communities. You know, we have the regulars that live around the corner that will walk to you, and others that want get out and explore and come see how you represent your neighborhood,” Vann explained. The Toasted Coconut is a tiki bar located in Austin’s Montrose neighborhood, despite opening just before the pandemic hit, the bar and its staff have made an impact on the community. By giving back and adding dimension to the community, the Toasted Coconut and its team bring a space for visitors to learn, explore, and experience something new.

Santa Teresa 1796

During the worst of the pandemic, the integrity of this community truly showed, “Bars all over have such an opportunity to use their platform and their connection, especially with the rise and pervasiveness of social media. During the pandemic, it was incredible to see the kind of commitment community that happened within all the restaurants. We’re so connected, and everybody knows each other, different restaurants took turns providing shift meals for out of work bartenders who couldn’t go to work. Providing you know, ‘here’s a simple meal it’s nothing crazy, but hey, don’t worry about spending you know that unemployment check if you’re getting it on just making sure that you have food for a day.’ This is a cost that we can and will incur for the greater good to support everyone so that we can all come out of this together.”

According to Vann, one of the best ways to work to create a better community behind the bar is to get involved and active. Meeting and interacting with more people in your industry, and tangential industries, not only helps you grow as a bartender, but as a member of an integrated community. “You can learn more and explore ideas. If you the show desire of wanting to learn something more, there’s going to be somebody there to help you out. Utilizing the industry and bartenders and using those relationships to increase knowledge and increase passion, because that rubs off on you. When you see someone who’s really into what they do and they’re excited and you see a bunch of other excited like-minded people around you, you want to step up to the plate show and demonstrate that passion for the craft.”

The post Becoming Extraordinary with Elena Vann, Brand Ambassador for Santa Teresa appeared first on Chilled Magazine.

Source: Mixology News

We all know summer is a time for fruity cocktails – strawberry daiquiris, pineapple rum, and sweet peach shooters are everywhere.

Watermelons might be the most quintessential summer fruit here in the USA – but what about the other melons? Here’s a quick melon roundup for cocktail inspiration this summer.

Watermelon

Watermelon

First things first – the iconic watermelon. Its whimsical size and flashy green stripes open up to a bright, sweet, refreshing pulp. These melons are grown in backyards all over the world – their popularity hasn’t wavered for years. Watermelon is juicier and crisper than other melons, and its large size makes it perfect for gatherings.

Watermelon has many cultivars, but cucamelon, also know as Mouse Melon, is definitely the most adorable. At about the same size as a grape, these little melons taste like citrusy sour cucumber.

In Japan, some farms grow their watermelons inside metal cages, forcing the fruit to grow square instead of oval. This makes them easier to transport, store, and slice, but the labor involved makes them significantly more expensive.

Cantaloupe

Cantaloupe

Another melon we’re all familiar with is the cantaloupe. Cantaloupe has sweet, custardy, orange flesh and taste like mild stonefruit. One reason cantaloupe gets a bad rap is that it often finds its way into cheap, out-of-season fruit salads. Like all fruit, it’s best when it’s in season and fresh.

You can tell a melon is ripe and ready to eat by the way it looks, smells, and feels. The rind should have a uniform color or pattern, without pale or green areas at the stem or the bottom. When you smell the bottom of ripe melon, you’ll notice a subtle, fresh sweetness. It should also feel heavy for its size – pick the heavier one!

European cantaloupe has green skin with white stripes, while North American cantaloupe has brown, ribbed skin. Japanese Yubari King cantaloupes are carefully grown in greenhouses and prized for their extra-sweet juice – they sell for $20,000!

Cantaloupe’s rich flavor works well with savory pairings – try it with mezcal or black pepper.

Charentias

Charentias melons are a small french heirloom melon prized for their sweet flavor and sublime aroma. Known by some as “a better version on a cantaloupe,” Charentias are incorporated into cuisine and mixology with ease – think of it like a cantaloupe with more musky, sherry-vanilla flavor. If you’re using Charentia in a drink, let it be the star of the show.

Honeydew

Honeydew melons – the mild green ones – have a subtle sweetness and delicate honey & cucumber flavor. Use honeydew as a substitute for lychee or cucumber in a pinch, but be generous with it! This subtle melon can easily be upstaged by other ingredients.

Canary

Canary melons are a close relative of honeydew and they have bright – you guessed it – canary yellow skin. They have tangy, pear-like green flesh. Use canary melons with coconut for a lowkey colada, or treat them like you would a honeydew.

Honey Globe

If you’re looking for lots of sweetness, you need a Honey Globe – another cultivar of honeydew. They’re expensive because they’re always in high demand in their native land of Southeast Asia. Honey Globes contain up to 20% sugar and taste like sweet tropical honey.

Galia

In the 1970s, scientists developed a cantaloupe-honeydew hybrid called the Galia melon. Galias have the exterior of cantaloupe and the interior of honeydew. Their flavor is more tropical than you’d expect, and they have a mild spiciness.  Galias have strong aromatics, which means they pair well with herbal gins and amaros.

Casaba

Casaba melons, named after the Turkish city Casaba, have thick orange skin and creamy green flesh. Across the Middle East, casaba is a popular ingredient in cold drinks, sorbets, and smoothies. They have a very mild flavor, similar to a cucumber. Try casaba with ginger, yogurt, mint, and lime for a super refreshing flavor combo.

Pickles

Just like we pickle cucumbers in the US, many melons get pickled on the Asian continent. Try pickling watermelon rind to use as a crispy garnish or make spicy pickled cantaloupe for a mezcal margarita.

Using Melon in Drinks

To incorporate a melon into your next drink, the simplest thing to do is to muddle a few chunks in the bottom of your shaker before adding the rest of the ingredients and shaking. The high water content of melons gives you plenty of juice with this method.

Summer Melon Cocktail

Always add a dash of salt to melon cocktails – salt really helps amplify the delicate flavors of melons, and it brings out more sweetness.

For a pitcher full of sweet, fresh melon juice put melon chunks in a blender or food processor and blend until smooth. Strain out the pulp and you have juice that’s great on its own or in a cocktail.

Use all parts of the melon! Some melons, like honeydew, have edible seeds. Use seeds fresh or roasted as a garnish or snack. The rinds of melons can be incorporated into garnish art or used to infuse liquor with melon flavor.

No matter what melon speaks to you, these quirky fruits are a welcome addition to any menu or recipe.

The post Mixing Up Summer Cocktails: For the Love of Melons appeared first on Chilled Magazine.

Source: Mixology News

This brunch staple dates back to the early 1990s, between 1934 and 1948.

Created of two simple ingredients, peach purée, and Prosecco, the Bellini is a fan favorite.

Giuseppe Cipriani, the founder of Harry’s Bar in Venice, Italy, created the cocktail. The pink-ish-colored drink was named the Bellini because it reminded him of a painting of a saint. This painting was done by 15th-century Venetian artist Giovanni Bellini.

The Bellini began as a seasonal drink item at Harry’s Bar and later, becoming popular at the bar’s New York counterpart. The cocktail is an official part of the IBA (International Bartenders Association).

The drink calls for puréed white peaches. In the original recipe, a few drops of raspberry juice were added to give a bright pink hue to the drink. Because white peaches can be hard to come by, often yellow peaches or peach nectar are substituted.

This charming cocktail is not only easy to make, but the result is delicious. Thirsty? Try making our favorite recipe for the Bellini cocktail.

Bellini

Bellini

Ingredients:

• 4 oz. Prosecco
• 2 oz. White Peach Purée

Preparation: Pour white peach purée into a chilled flute or champagne glass. Top with Prosecco and stir gently. Garnish with a peach slice.

The post Drink in History: Bellini appeared first on Chilled Magazine.

Source: Mixology News

At the beginning of May, The Covered Bridges Whiskey Company announced the launch of its first expression, Ruddell’s Mill Kentucky Straight Bourbon.

Inspired by the history of American distilling and infrastructure, The Covered Bridges Whiskey Company’s first launch is a stunning representation of what to expect from the brand. The small-batch bourbon is non-chill filtered and bottled at 92.2 proof. We caught up with Mark Tucker, Executive Vice President at Worldwide Libations, LLC., to get an inside look at the story of the brand.

Ruddell’s Mill Straight

The historic Ruddell’s Mill Covered Bridge is the inspiration for this first bottle, can you share a few words about what its significance is to the brand?  

The master brand The Covered Bridges Whiskey Company is all about telling stories of American whiskey history with a covered bridge in the background. Covered Bridges were common in America’s early days and were often found near grist mills. This was the case of the “Ruddles Mill” covered bridge which traversed Stoner Creek near Ruddell’s Mill. Ruddell’s Mill was named after and founded by Kentucky Pioneer Isaac Ruddell (Isaac used the preferred spelling of his family name “Ruddell.” The covered bridge and town are spelled “Ruddles”).

This became the first industrial area in Bourbon County Kentucky. The mash bill for Ruddell’s Mill Bourbon is meant to mimic a mash bill of spirits that were being produced in Kentucky in Isaac Ruddell’s time (late 1700s) and from the grains processed at the mill. At the time, there wasn’t a recipe for a mash bill per say, but instead came out of what grains were available. So these early day Kentucky whiskies were a high percentage of corn, a little bit of rye and a real small touch of malted barley. The malted barley was more to stimulate the fermentation of the mash than to add any significant flavor, a method probably learned from Scottish immigrants.

At the time, these Kentucky Whiskies were only aged while they were transported along creeks and rivers in barrels. Ours is aged beyond 4 years, exceeding the legal standard, and bringing a well-integrated oak flavor today’s bourbon enthusiasts will appreciate. Our tagline is “Straight Kentucky History” because that’s what Ruddell’s Mill Whiskey is all about.

Can you share a little about the tasting notes and character of the launch?

Extremely flavorful with notes of dried fruits like apricot and caramel and vanilla from the oak aging. Not at all hot for 92.2 proof. The finish is lasting and makes you want to go back for another sip. 

What’s the best way to serve Ruddell’s Mill? 

Due to its flavor profile, it is a perfect Bourbon to drink neat or with one large cube of ice however, its flavor and proof also make it perfect for traditional bourbon cocktails like an old fashioned or Manhattan. We particularly like it in our signature drink the “Old Isaac” which is made with The Bitter Truth’s Bogarts Bitters.

Ruddell’s Mill Old Isaac

Old Isaac

Ingredients:

• 2 oz. Ruddell’s Mill Bourbon
• 1 bar spoon The Bitter Truth Bogart’s Bitters
• 1/2 oz. Dry Curacao

Preparation: Combine all ingredients over ice and stir Strain into glass with 1 large sphere or cube of ice. Serve in a rocks glass over large ice ball and a Maraska Cherry and orange peel

The post Get To Know Ruddell’s Mill Straight Bourbon From The Covered Bridges Whiskey Company  appeared first on Chilled Magazine.

Source: Mixology News

Dewar’s Scotch Whiskey has announced the launch of “The Champions” a 19-year-old expression in a commemorative bottling created for the 2021 US Open.

Crafted by Stephanie Macleod, award winning Master Blender at Dewar’s, “The Champion” Is a 19-year-old blend inspired by the legacy and ethos of the US Open. Macleod pulled inspiration from the US Open’s “From Many, One” ethos and created the Whiskey using blending double aged grain and single malt whiskies to create one exceptionally crafted spirit.

Dewar’s 19 Year Old

Brian Cox, Vice President of DEWAR’S North America, shared, “We’re thrilled to launch the DEWAR’s 19-year-old “The Champions” Edition bottle, right in time for the 2021 U.S. Open® and Father’s Day. Designed for golf and whisky aficionados alike, this first of its kind blend is inspired by our exciting partnership with the U.S. Open®, as well as our sporting legacy and commitment to supporting ‘champions’ in all endeavors. They hold the same passion, tenacity and commitment to their craft that we do.”

Bottled in silver labeling as a nod to the US Open trophy, the spirit has rich notes of toffee, vanilla, honey, and ripe cherry. Aromas of toffee popcorn, soft panna cotta, balance out with hints of freshly cut grass and floral notes. The result is a bold and dynamic spirit fitting for the launch of the Dewar’s and US Open Championship partnership.

“The Champions” is the first bottling of three in what will be a multi-year partnership between the US Open and Dewar’s. The new expression is only available in very limited quantities, and available on Reserve Bar and at select retailers.

The post Dewar’s Launches “The Champions” Commemorative Bottle For 2021 US Open appeared first on Chilled Magazine.

Source: Mixology News

Let’s face it: hue is not a big deal when it comes to cocktails.

Sure, you have the Blue Hawaiian and Purple Jesus, but outside a select clique of color-coordinated concoctions, taste trumps tint. By and large, this is how it should be.

“But when you see a pink cocktail coming down the bar, you want to know what it is.”
– Stuart Cutler of Snowy River Cocktails

That goes for a pitch-black cocktail, or a royal purple one, or perhaps emerald green is your thing — those are just some of the drink dyes on offer from Washington-based Snowy River, a company that gives bartenders the drink equivalent of a BeDazzler. Be it on the rim, floating on top, or actually in the drink itself, Snowy River is all about making cocktails snazzy. And while founder Cutler admits cocktail decorations will never be the star of the show, he points out they go a long way as supporting players to make a drink stand out; where would tropical cocktails be without a little paper umbrella? But Snowy River takes the concept to 11 while hauling the paradigm into 2021. In other words, kiss those paper umbrellas good-bye.

Snowy River Cocktails Halloween topper selection

“Our cocktail glitters would be my favorite product,” beams Cutler.

“They bring so much joy and fascination to customers.”

And he’s not talking about something rimming the top of the glass, but a brightly colored, edible glitter that, like the dyes, goes into the cocktail itself as an ingredient. A gin & tonic, which, let’s face it, is not the most eye-catching of cocktails, can morph into a shimmering, iridescent potion in hues of blue, gold, or pearly white (among others). And in case you were wondering, Cutler is way ahead of you:

“The glitters and dyes are made using fruit- and vegetable-based colorants designed in such a way as to not change the underlying flavor of the cocktails, which gives them a ton of versatility.”

Snowy River Cocktail Sugar 2oz

But speaking of rimmers, Snowy River also offers fare far more visually appealing than white sugar or salt. “A rainbow of colors” may be one of those marketing terms so overused it loses its punch, but means something this time around. With three shades of blue, a spectrum of reds spanning fire-engine to copper, sooty black, and metallic gold and silver, the sugar catalog alone reads like a color wheel, while the salt lists lavender and cinnamon among its hues. And then there are the toppers.

A thin, fondant film laid across the top of the cocktail, these essentially turn a cocktail into a picture. The holiday possibilities alone are endless — an American flag for the Fourth of July, hearts for Valentine’s Day, phantasms for Halloween — but Snowy River goes one step further and offers customization. Not only does this open the entire calendar in addition to what Cutler already offers, but themed bars and restaurants, as well as event and wedding planners, can get in on the deal.

“We can print any photo, image, or logo onto the toppers,” says Cutler.

“People can order a custom topper from our website and simply send us an image. It’s a great organic marketing tool, totally Instagram-ready.”

Edible Glitter Rim By Noor Shikari

The mixology industry has taken notice: Snowy River Cocktails nabbed double-gold medals at the 2019 and 2020 PR%F Awards in Las Vegas for their glitters and rimmers. Which is to say they’ve won awards for every year they’ve existed.

“These days, chefs and bartenders know that their food and beverage creations need to be as beautiful as they are tasty,” Cutler observes.

Snowy River Cocktails colorful sugar selection

“Unique, beautifully colored cocktails are conversation-starters; they draw in crowds and new business.”

After a year of almost no business at all, bars and restaurants need all the help they can get.

The post The Daily Garnish – All That Glitters appeared first on Chilled Magazine.

Source: Mixology News

This friendly and flirty cocktail is a classic for a reason.

Made with simple ingredients of vodka, triple sec, cranberry juice, and freshly squeezed lime, the Cosmo gained popularity quickly.

The drink traveled from Provincetown, where one of the first versions came to life during the Gay Rights movement. And while there is a long debate over who actually created the first Cosmopolitan, it’s safe to say it’s a modern classic.

It’s no secret that Carrie Bradshaw on Sex and the City popularized the drink. Her signature cocktail was the stiletto-like glass, filled with the blush-pink drink. Regardless of where the drink originated or gained popularity, it’s a cocktail that’s on every bar menu and unashamedly one of the greatest drinks in history. The Cosmo revolutionized the cocktail culture as we know it.

The Cosmo became a drink that bartenders no longer wanted to mix up. They thought it has no flavor, and there were better ingredients to be used. Mixologists wanted to give a challenge when it came to taste, not just something sweet to sip on. The Cosmopolitan is finally making a comeback — whether that’s due to the Sex and the City reboot or simply consumers are, once again, appreciating its tart flavor.

Whatever the case is, if you are willing to take on this classic cocktail, here is our favorite recipe.

Cosmopolitan Cocktail

Cosmopolitan

Ingredients:

• 1 1/2 oz. Citron Vodka
• 1/2 oz. Triple Sec
• 1 oz. Cranberry Juice
• 1/2 oz. Fresh Lime Juice

Preparation: Add the ingredients into a cocktail shaker filled with ice. Shake and strain into a Martini glass. Garnish with either a lemon slice or lime wedge.

The post Classic Cocktail: The Cosmopolitan appeared first on Chilled Magazine.

Source: Mixology News

American Bourbon is a spirit worth celebrating; shake up a classic Bourbon cocktail to celebrate National Bourbon Day this June 14th!

June 14th marks the annual celebration of all things bourbon, and with a historic tradition dating to the late 1700’s its truly a spirit to celebrate. In 1785, Bourbon County in Kentucky was formed, but small distillers had been producing bourbon whiskey for ages. Bourbon can be made across the US, but Kentucky has become the home to many of the most popular makers.

Like many other country specific spirits, bourbon has a few requirements it must meet. To start, any spirit labeled as bourbon in the US must be made withing the US states and territories. The mash bill must start with at least 51% corn and the resulting spirit must be aged in new, charred oak containers before being distilled to 80% ABV. Once distilled the spirit must be at no more than 62.5% ABV when entered into containers for aging and bottles at 40% ABV. All of these regulations result in a unique spirit that is truly American.

Celebrate the spirit with these classic cocktails.

Boulevardier

Boulevardier

Ingredients:

• 1 oz. Select Aperitivo
• 1 oz. Sweet Vermouth
• 1 oz. Bourbon

Preparation: Combine all ingredients in mixing glass. Add ice and stir for 30 seconds. Strain into a rocks glass over ice and garnish with an orange peel.

Old Fashioned

Old Fashioned

Ingredients:

• 2 oz. of Hirsch The Horizon Straight Bourbon Whiskey
• 1/2 oz. Luxardo Apricot Liqueur
• 1/2 oz. cinnamon syrup
• 2 dash Angostura Aromatic Bitters

Preparation: Build in a rocks glass. Add ice and stir until just chilled. Garnish with a lemon twist and Maraschino Cherry.

Fistful Smash

Fistful Smash 

Created by Fistful of Bourbon

Ingredients:

• 2 parts Fistful of Bourbon
• 1/2 parts grapefruit oleo
• 1/2 parts fresh lemon juice
• 10 loose mint leaves

Preparation: Combine ingredients and shake well. Strain over crushed ice and garnish with a mint sprig and grapefruit twist.

The post 3 Classic Cocktails to Celebrate National Bourbon Day appeared first on Chilled Magazine.

Source: Mixology News

We always start the week off with a cocktail.

Dive into the warm weather with a coconut rum cocktail that is delicious and smooth. This easy-to-make cocktail will be just the thing to sip on by the pool. Coconut Cartel Rum is a vacation in a bottle — and as we move into the, sometimes unbearable, heat, this is a drink you won’t want to miss. Whether you like to sip your rum or have it in a cocktail, this recipe will become a favorite.

Mix up this rum cocktail with green tea and honey water, topped with a bubbly prosecco for the perfect cocktail this week.

CC Special Tea

CC Special Tea

Ingredients:

• 2 oz. Coconut Cartel
• 3 oz. Steeped Green Tea
• 1/4 oz. Honey Water
• Topped with Prosecco
• Lemon zest

Preparation: Build in a highball glass, top with Prosecco, and garnish with a lemon wheel.

The post Drink of the Week: CC Special Tea appeared first on Chilled Magazine.

Source: Mixology News