July 2021

At the beginning of 2021, the world was still unsure of how COVID-19 would affect us.

Were virtual events going to continue? Or were we moving forward and working toward in-person experiences?

Bar Convent Brooklyn (BCB) is hosting their event this year in person and couldn’t be more excited to make up for the lost time. When asked what the Event Director, Jackie Williams, was looking forward to most, she responded, “Being back together in person. This community thrives on in-person interactions; I can’t wait to see the friends being able to reconnect for the first time in so long and doing business together.”

Safety and Health Guidelines

On August 17 and 18, BCB is taking place in the Brooklyn Expo Center. This year, they are welcoming over 90 exhibitors. The event complies with New York State guidelines to ensure everyone attending is safe. This year, everyone participating or attending BCB will need to be fully vaccinated and have proof of vaccination.

The only exception for this guideline is those who need reasonable accommodation due to religious belief or a disability. Those who need this accommodation will need to provide proof of a negative COVID-19 test and wear a mask within the building except while eating and drinking.

BCB is also requesting that everyone shows a government-issued photo ID, like a passport or driver’s license, proving the participants are over the age of 21. Following these guidelines will allow them to host the event in person and ensure everyone’s safety.

“At the end of the day, nothing beats the community. We can’t wait to get back together in person.”
– Jackie Williams

Bar Convent Brooklyn

For more information on Bar Convent Brooklyn, please visit their website.

The post What You Need to Know for BCB appeared first on Chilled Magazine.

Source: Mixology News

Minneapolis-based bartender Trish Gavin was brought up in the industry.

Her uncle Tom owned a bar in Chicago, which is where she learned the craft. After realizing her love for the flavors, hustle, and pace, her passion for being a bartender grew. This experience has led her to where she is today; making something for someone to make them smile.

Trish Gavin

Where do you tend bar now?  What makes it unique?  Distinctive drinks, décor, a certain vibe?

I direct the Beverage Programs at Lat 14, Lemon Grass Thai, and Khaluna in the Minneapolis metro area. All three are vastly different concepts—some days, I get to step into the Tiki realm (Lemongrass), Asian craft (Lat), and really technique and ingredient-driven (Khaluna). It’s a female chef/owner and all-female upper management, and it’s refreshing to get the opportunity to be a part of many different ideas.

Who has been most influential in your development as a bartender? A mentor, a parent, a fellow bartender, and why?

My uncle Tom—who had a bar in Chicago. He insisted on a hard day’s work, going home feeling like you did your best, always looking for a better way to do things, and how to make someone feel at home immediately—whether with a quick joke, a smile, or a handshake.

Do you have any advice for novice/at-home bartenders?

Be okay with making mistakes. There’s not a better way to get to know what you like than to make a drink, try it, figure out what you want out of it the next time, and keep honing it in.

What is your favorite ingredient right now, and why?

I’ve been enjoying playing with Lactic Acid in my Tiki drinks; it imparts a different mouthfeel and balance than anything else.

How do you go about creating a new cocktail? Is there a specific process or simply a moment of inspiration?

A lot of my ideas come from my dreams. It sounds cliche, but I’ll go to sleep and wake up with two or three ideas. When I’m guiding my staff, I ask them for a feeling or an idea, and we lay the groundwork with that and then do the adding and subtracting from there.

Do you have a special technique you use or a tip for making a particular drink?

I love adding two dashes of Bittercube Cherrybark Vanilla bitters to a Sidecar. It’s <insert chef kiss here.>

Where do you see the bartending/cocktail culture headed?

I see it going towards more accessibility. There are lots more non-alcoholic offerings, sugar alternatives, etc.

Here’s a cocktail made by Trish.

Hot Girl Summer

Hot Girl Summer

Ingredients:

• 1/4 oz. Soju
• 1/4 oz. Mezcal Verde Momento
• 1/4 oz. Aperol
• 3/4 oz. Lime
• 1 oz. Dill Aquavit
• 2 oz. Salted Watermelon Cordial (Watermelon Juice with sugar and citric acid added)

Interested in the Chilled 100 group? Contact the Chilled 100 director!

The post Bartender Spotlight for Trish Gavin appeared first on Chilled Magazine.

Source: Mixology News

After months of restrictions and quarantine across much of the country, customers are returning to bars with a fervor that many worry will result in unsafe drinking practices.

To help make the transition back to normal happen as safely as possible, Responsibility.org teamed up with Retired Nightlife Liaison for Arlington County, Virigina, Dimitrios “Jim” Mastoras and Molly Mastoras, MA, LPC., to develop the newly launched Safe Night program. The program was developed based on a system Jim and Molly developed for the community of Arlington.

SafeNight is aimed at helping the hospitality industry better prepare for unsafe situations. The program offers affordable virtual training as well as a free-to-download PDF that helps restaurant owners and workers develop effective, fact-based safety plans.

Improve Safety In Hospitality With Responsibility.org

Adequate Training For Emergency Situations

Creating concrete, specific policies, and adequately training staff is a must when creating a safer hospitality environment. In emergency or uncomfortable situations, it’s too easy for everyone involved to either ignore the issue because of discomfort or forget their role in a panic. When you have clear policies with specific expectations and roles, the risk of staff forgetting or failing to act is significantly reduced. SafeNight walks you through how and why to set up policies, but the most important part is creating clear role designations for each staff member and then ensuring there is ample practice.

Keep Staff Safe By Reporting Incidents

While it’s not always fun, writing incident reports can keep staff and businesses safe in the event of legal issues. “A well-written incident report, ideally including photos or security video, may prevent a civil lawsuit brought against a business or employee. Detailed and immediate documentation of an event is essential for accurate recall and proof that a business made reasonable efforts, followed best practices, and has a system in place to provide reliable information for criminal or civil matters,” the guide explains.

Keep Design In Mind

An aspect of safety that you might not consider is how your bar or restaurant is laid out. Ensuring that staff has a clear line of sight throughout the space, cameras covering all areas, and adequate lighting all play a role to help reduce issues and liability. Another thing to consider is placing garbage cans next to exit doors. This placement helps prevent customers from taking any trash or alcohol off-premise.

Learn more and by checking out the digital and downloadable Safe Night Resource Guide.

The post 3 Ways To Improve Safety In Hospitality With Responsibility.org and SafeNight appeared first on Chilled Magazine.

Source: Mixology News

We continue our Lobos 1707 Bartender Challenge with 10 new cocktails to count down to National Tequila Day.

100 bartenders from the Chilled 100 stepped up to the challenge proposed by Lobos 1707 Tequila–mix up a totally unique cocktail using their line of fabulous tequila. Each bartender brought their best game, creating a dramatic range of cocktails.

Check out the next ten cocktails!

Sin Fronteras (Without Borders)

By Brad Coburn / Tampa

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Manzanilla Sherry
• 1/2 oz. Fresh Pressed Lemon
• 1 oz. Salted Tonic Syrup*
• dash Tonic Bitters

Preparation: Combine all ingredients into a shaking tin and shake until properly chilled. Pour into chilled cocktail glass. Garnish with the zest of an orange and smacked thyme sprig. Garnish with orange zest and a fresh thyme spring.

Salted Tonic Syrup*

Combine 100g Fever-Tree Mediterranean Tonic (or other carbonated tonic), 100g granulated sugar, 1g salt, and 1 barspoon of Salers aperitif (or other gentian aperitif) into a high powered. blender and dissolve.

Lobos Swizzle

Lobos Swizzle

By Rebecca Wurster / Detroit (Johnny Prepolec’s Beverage manager)

Ingredients

• 2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Fresh Lime
• 1/2 oz. Demerara Syrup
• 1/2 oz. Raspberry liqueur
• large pinch of mint leaves

Preparation: Build in 16 oz Collins glass and top with crushed ice. Swizzle cocktail to incorporate the flavors. Top with more crushed ice and form a dome on top of glass. Garnish with mint sprig and Angostura bitters.

The Los Lobos Freeze

The Los Lobos Freeze

By Paul Compagnon / St. Augustine/Jax

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Mango Habanero Shrub
• 3/4 oz. Pineapple Juice
• 1/4 oz. Lime Juice

Preparation: Blended with 1 cup Ice and half a can of Red Bull. Garnished with Charred Pineapple and Mint Sprig. in a stemmed pilsner glass.

Lebron’s Secret Stuff

By Solomon Sohn / Tampa

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Green Chartreuse
• 1/2 oz. Blue Curaçao
• 1/2 oz. Coconut Water
• 1/2 oz. Lime Juice
• 1/2 oz. Orange Juice
• 1/2 oz. Cream of Coconut
• 1 Mango Peppercorn Shrub*
• Angostura Bitters Top
• Crushed ice garnished with hibiscus bloom

Preparation: Put all ingredients (except bitters) in a mixing tin and shake with ice. Fill a goblet snifter with crushed ice and double strain cocktail over. Top the glass with more crushed ice and create a dome. Top with bitters and garnish with Hibiscus flower.

*Mango Peppercorn Shrub

Macerate ripe mango with sugar (equal parts by weight). Once a syrup consistency begins with the sugar add in ½ the weight (of the mango and sugar mix) champagne vinegar. Blend it until it is completely smooth and bottle.

Summer Love

Summer Love

By Sebastian Zydek / Denver

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Cointreau
• 1 oz. Lemon Juice
• 2 dashes of Orange Bitters

Preparation: Add all ingredients into a cocktail shaker with ice and shake. Then strain into a Collins glass that has been painted on the inside with Blueberry paint (reduction) add fresh ice into the glass and server or enjoy!

*Blueberry Paint Recipe

1 pint of blueberries rinsed and dried. Toss blueberries into a small Sauce pan with 10 grams of sugar and a 1tsp of water. Put sauce pan on heat source and let it simmer/reduce for 30 mins or until consistency is thick and jam like. Then fine strain blueberry skins and pulp. Cool in fridge and then it’s ready for use!

Mango Sunset

Mango Sunset

By Tony Finotti / Tampa

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Lime Juice
• 1/2 oz. Agave Nectar
• 1/2 medium sized mango
• 1/4 oz. Apertivo
• Mango slice for garnish
• Pinch of Tajin

Preparation: Pull a mango off your tree or your neighbors’ tree if you’re a lucky one… Muddle mango in mixing tin, add lime juice, agave nectar, Lobos 1707  Joven tequila. Add ice and shake. Strain all ingredients into a glass with crushed ice and top with Apertivo. Add Mango slices for garnish and a pinch of Tajin.

LeBron James Cocktail

LBJ cocktail – Lobos 1707 Joven cocktail: Aka LeBron James Cocktail

By Steven Hirshauer / San Diego

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 oz. Triple Sec
• 1/2 oz. Fresh Lime Juice
• 1/2 oz.  Fresh Mango Watermelon Juice
• 1/2 oz. Hibiscus Syrup
• 1/4 oz. Ginger Liqueur
• 1/4 oz. PX Sherry

Preparation: Rim with tajin and a 1/4 tsp in the cocktail. Mix ingredients over ice in shaker, strain into martini/fancy margarita glass. Garnish with watermelon and mango slices.

Lady Kiss

By Sahiyyah Idden /Atlanta

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Fresh Watermelon
• 1 oz. Lime
• 1 oz. Red Pepper Syrup*

Preparation: Shake with ice and strain over fresh ice in a rocks glass. Garnish with a lime wheel.

*Red Pepper Syrup

1/2 large red bell pepper seeded. Chop and blend with 1/3 cup water. Fine strain into pot and add 1/3 cup sugar. Simmer until sugar dissolves, cool, and bottle.

When Doves Cry

When Doves Cry

By Gabriel Benavides / Miami

Ingredients

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Grapefruit Juice
• 1/2 oz. Vanilla Ginger Peppercorn Shrub
• 1/2 oz. Fresh Lime Juice
• Egg White
• Pink Himalayan Salt Rim

Preparation: Shake liquid ingredients hard with ice. Restrain into tin and dump ice to shake again (reverse dry shake). Strain into cocktail glass rimmed with Pink Himalayan Salt.



Churros e Limon

Rob Husted / Palm Beach County

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Peanut butter whiskey
• 1 oz. Cinnamon Syrup
• 1/2 oz. Fresh lime juice

Preparation: Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with lemon wheel and sprinkle of cinnamon.

The post 10 Tequila Cocktails To Get You Ready For National Tequila Day appeared first on Chilled Magazine.

Source: Mixology News

This easy-to-make drink has been a summer staple for years.

Born in the 1920s, the Sea Breeze was made very differently when it was first developed. Originally, the Sea Breeze consisted of gin and grenadine. Then, bartenders made it with gin, apricot brandy, grenadine, and lemon juice. The Sea Breeze has had many variations throughout the years, but what remains is consumers’ love for the drink.

Related to the Cape Codder, the Sea Breeze today contains vodka, cranberry juice, and grapefruit juice. After its early success, the Sea Breeze went on a bit of a hiatus between the 50s and 60s. Some cranberries in the Northwest contained traces of herbicide aminotriazole—a weed killer that was dangerous to consume—that made cranberry juice undesirable. This resulted in the drink finally regaining major popularity in the 80s.

This cranberry pandemic affected the farmers the most. Wanting to recover, Ocean Spray released a recipe booklet that listed ways to use the tart berries in all their glory. It was during this time that Ocean Spray declared and marketed cranberry juice as a mixer for alcohol — first with gin then with vodka.

The Sea Breeze is a refreshing summer cocktail that pairs perfectly with beach days. It’s a classic and easy drink to add to your summer specials. While we always suggest using fresh juice when it comes to cranberries, the juice from them can be quite tart. In this case, it’s better to opt for a bottled cranberry juice. Grapefruit juice is best hand-squeezed as bottled grapefruit juice often contain tons of sugar which will overpower the cocktail.

This cocktail relies on its simplistic ingredients. You won’t need a shaker to create a delicious Sea Breeze cocktail; everything can be built directly in the glass. Topping the drink off with some soda water will give it a nice fizzy texture, but it isn’t necessary. Next time you’re in the mood for this classic, beloved cocktail, here is our favorite recipe.

Sea Breeze

Sea Breeze

Ingredients:

• 1 1/3 oz. Vodka
• 1 oz. Fresh Squeezed Grapefruit Juice
• 4 oz. Cranberry Juice
• Lime Wedge

Preparation: Build the drink in a highball glass filled with ice. Garnish with a lime wedge and enjoy!

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

Source: Mixology News

There is nothing like sipping on a classic Margarita.

The mixture of salt and lime with the agave spirit is a match made in heaven  Because National Tequila Day is right around the corner, let’s talk about this classic tequila cocktail and what makes it so special.

On almost every bar menu, the Margarita has been a cocktail staple for years — usually consisting of tequila, orange liqueur, and lime juice — it’s often served in a rocks glass with a salt rim.

Like many classic cocktails the Margarita doesn’t call for many ingredients, which is why it’s crucial to use quality ingredients. Using high-quality tequila will ensure this drink sips smoothly. You’ll want the flavor of the tequila to shine through but not to overpower the other flavors. Always opt for using fresh-pressed lime juice and quality ice. As any bartender worth their salt (pun intended) will tell you, the key to mixing a perfect Margarita is balance. As with any 3-ingredient cocktail the simplicity requires a subtle mixture, with each part equally important — not too sweet and not too sour.

There are many variations of this cocktail. Tequilas bars often have different fruit-forward Margarita options like strawberry, mango, or passion fruit. Recently, spicy Margaritas have taken over the cocktail scene, adding muddled jalapenos to any Margarita will provide just the right amount of kick. Fresh herbs like cilantro or basil also play nicely in this classic cocktail. As a rule of thumb, stick to quality spirits, homemade and fresh juices, and use agave nectar if subtle sweetness is desired.

While there are many ways to make this cocktail, here is our favorite way to make a classic Margarita.

Classic Margarita

Margarita

Ingredients:

• 2 oz. Blanco Tequila
• 1 oz. Triple Sec
• 1 oz. Lime Juice
• Coarse Salt
• Lime Wedge

Preparation: Run a lime wedge around a rocks glass and dip half the glass into the chunky salt. Add tequila, Triple Sec, and lime juice to a cocktail shaker with ice. Shake and pour into the glass. Garnish with a lime wedge and enjoy.

Fun Fact

Did you know that salting the entire rim of the Margarita glass can throw off balance in your cocktail? For this reason, many bartenders opt to only rim half the glass with salt.

Riming a Glass with Salt

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

Source: Mixology News

There is nothing like a summertime spritz.

This Drink of the Week is an easy-to-make-at-home drink. Hang poolside and sip on this bright and refreshing cocktail.

Select Spritz

Select Spritz

Ingredients:

• 3 oz. Prosecco
• 2 oz. Select Apertivito
• 1 splash Soda Water
• 1 Large Green Olive

Preparation: Pour Select Apertivito, prosecco, and soda water into a wine glass over ice and garnish with a large green olive.

The post Drink of the Week: Select Spritz appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Daiquiri Day (7/19) by getting to know this historic drink and mixing up a version of your own.

With a legendary history dating back to the end of the 1800s, the Daiquiri is a true classic cocktail that has had its ups and downs over the years. Like most drinks, the simple mix fell prey to the overly saccharine trends of the late ‘70s-‘80s. Fortunately, bartenders and drinkers have re-embraced the daiquiri and brought it back to stardom.

Celebrate the holiday by mixing up your own version!

The Perfect Daiquiri

The Perfect Daiquiri

Ingredients:

• 2 oz. Rum
• 1 oz. fresh lime juice
• 3/4 oz. cane syrup (2:1)

Want something a little more complex? Try the Siam Daiquiri by Chef Ari Taymor. This riff on the drink uses an aromatic simple syrup made with makrut lime leaves, Thai basil, jalapeño, and coriander seeds.

Siam Daiquiri

Make the most of fresh produce with a frozen fruit-based riff like this Classic Strawberry Vodka Daiquiri. Depending on the type of fruit and ripeness you may need to add more or less sugar to balance out the sweetness or tartness of the fruit you’re using.

Classic Strawberry Vodka Daiquiri

Add some sour with the Daiquiri+ made by Naren Young for NYC restaurant Dante NYC. The addition of Lime Curd, Salted Lime Cordial, and Yuzu Vinegar make this tart riff a refreshing take on the classic perfect for summer.

DAIQUIRI+

The post 3 Clever Cocktail Riffs to Celebrate National Daiquiri Day appeared first on Chilled Magazine.

Source: Mixology News

We’re continuing our Lobos 1707 bartender challenge with 10 new cocktail recipes to help countdown to National Tequila Day on July 24th.

To celebrate all things tequila, Lobos 1707 challenged 100 Chilled 100 Bartenders to create cocktails using their range of tequilas. Each bartender developed a unique cocktail that builds off of the spirit emphasizing the unique tasting notes.

Launched in October of 2020, Lobos 1707 tequila is made from Blue Weber Agave grown in the rich soil of Altos de Jalisco. After six years, the plants are harvested and transformed into a beautifully crafted spirit that is aged for varying periods before being finished in Pedro Ximénez wine barrels.

The Mexican Samurai

By Lauren Castano / Palm Beach County, FL

Ingredients:

• 1 1/2 oz. of Lobos 1707 Joven
• 1 1/2 oz. of Coconut Infused Sake
• 1 oz. of PILONCILLO Mexican Can Sugar Simple Syrup.
• 3-4 pieces of Lemongrass
• 1 piece of Ginger.
• 3/4 oz. Fresh Lemon Juice

Preparation: Muddle ginger and lemongrass together in a shaker and add the rest of the ingredients and ice. Shake vigorously. Double strain over cubed ice in a coupe glass with premade butterfly pea flower tea ice cube. Add fresh lemon juice over top of cocktail.

Garnish: with dried butterfly pea flowers & lemon zest. Ice: steep butterfly pea flower in simmering water for 5 minutes. Pour into ice molds and freeze for later use.

Not a Tourist

Not a Tourist

By Austin Millspaugh / Dallas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven tequila
• 3/4 oz White Verjus
• 3/4 oz Lustau Solera Sherry
• bar spoon D’Aristi Mexican Honey liqueur

Preparation: Stirred with ice and strained into chilled coupe glass. Express lime zest over the top of the cocktail and tie zest around stem of glass.

Lobos Verde

Lobos Verde

By Julian Pagan / Dallas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Lime Juice
• 3/4 oz. Simple Syrup
• 1/2 oz. Apple Puree
• 1/4 oz. Blackberry Liquor

Preparation: Shake first 4 ingredients with ice. Strain over fresh ice in a Collins glass and top with Blackberry liquor. Garnish with pick of frozen blackberries.



“Lobos Santos”

By Lance Bowman / Chicago

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Grapefruit Liqueur
• 1/4 oz. Green Chartreuse
• 2 dashes Angostura
• 1 oz. Fresh Lime Juice
• 3/4 oz. Blackberry & Hoja Santa Cordial*
• Amontillado Sherry Mist
• Palo Santo Smoke
• Fresh Sage

Preparation: Combine all liquid ingredients in a shaker tin, add ice and shake. Strain into a double old fashioned glass, mist with Sherry, give it a waft of palo santo smoke, and finish with a sprig of fresh sage.

*Blackberry & Hoja Santa Cordial

In a saucepan combine 2 cups water, 1 cup blackberries, the peel of one lemon, 1/8 tsp salt, and 5 hoja Santa leaves. Bring to a boil, reduce heat and simmer for 15 minutes. Strain, add an equal volume of sugar and stir to dissolve.

Thai That Binds

Thai That Binds

By Chris Morris / Houston

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Fresh Lime Juice
• 3/4 oz. Guava Syrup
• 1 bar spoon Fernet Branca
• 5-6 leaves Thai Basil

Preparation: Add basil and guava syrup into shaker. Gently muddle the basil. Add rest of the ingredients and ice. Shake for rapidly for ~10 seconds. Double strain into a rocks glass filled with ice. Garnish with lime wheel and sprig of Thai basil.

Aullido de Lobos 1707

Aullido de Lobos 1707

By Juanjo Pulgarin / Chicago

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Sake
• 3/4 oz. Ceremonial Yuzu Kukicha Syrup
• 1/2 oz. Grapefruit Cordial
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Egg White

Preparation: Garnish with Raspberry powder and Raspberry lace tuile. Add all liquid ingredients and dry shake to incorporate egg white. Then add ice and shake hard for dilution and chill. Double strain into coupe glass and garnish.

Lobos 1707 El Guapo

Lobos 1707 El Guapo

By Jesse Filkins / Chicago

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Fresno Pepper and Mint infused Agave*
• 3/4 oz. Fresh Squeezed Lime Juice
• 2 dashes Grapefruit Bitters
• Pinch of Sea Salt
• Top with Guava and Tajin Foam**

Preparation: Shake first 4 ingredients with ice and double strain into cocktail glass. Sprinkle with salt. Top with foam and garnish. Garnish: Mint and Flower

*Fresno Pepper & Mint infused Agave

Bring to boil 2 cups water and shut off. Steep mint and sliced fresno. Strain and bland water with equal parts agave.

**Guava & Tajin Foam

Put 300 grams of Guava, 6 grams of Soy Lecithin and 1 teaspoon of Tajin into vitamix and pulsate for 30-45 seconds. Use an aquarium pump to create foam. A hand froth would work as well.

Lobo Negra

Lobo Negra

By Raul Pool / Los Angeles

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Lemon Juice
• 3/4 oz. Vanilla Simple
• 3-4 Mint Leaves
• 3-4 Blackberries
• Splash of Soda

Preparation: Muddle blackberries and mint in tin with Vanilla simple syrup. Add Tequila, lemon juice, and ice. Shake and strain into a Tulip glass. Add crushed ice add Mint bush and Blackberry garnish.

Raspberries on a Summer Evening

Raspberries on a Summer Evening

By Graham Essex / Chicago

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/3 oz. Framboise
• 2/3 oz. Lillet Blanc
• 1 bar spoon Honey Syrup
• 2 dashes Barrel Aged Peychaud’s bitters

Preparation: Stir over ice and strain into glass. Garnish with Lemon Horseneck style peel.

Spice Jam

Spice Jam

By Destinee Pavia/ Chicago

Ingredients:

• 2 oz. Lobos 1707 Reposado
• 3/4 oz. Fresh Lime
• 1 oz. Habanero Simple Syrup*
• 2 bar spoons Orange Marmalade

Preparation: Shake all ingredients well with ice and double strain into buck glass over ice sphere. Garnish: Orange wheel

*Habanero Simple Syrup

6 habaneros 2 cups hot water. Blend thoroughly and fine strain the juice. Add in equal amount of sugar to liquid and stir well to incorporate. Allow all the sugar to dissolve.

The post 10 Cocktails For Counting Down to National Tequila Day With Lobos 1707 appeared first on Chilled Magazine.

Source: Mixology News

Get to know Reál Sangria, the brand making refreshing, easy-to-drink sangria since 1964.

Made from a blend of premium Spanish wine and natural fruit flavors, Reál Sangria has been a favorite of drinkers worldwide for years. The easy-to-drink line is a must-have behind the bar. Not too familiar with the line? Here are four facts you need to know!

Reál Sangria

Reál Sangria Has Been Around A Long Time

Not only is Reál Sangria one of the most imported Spanish Sangrias in the United States for over 20 years, but it’s also been around since 1964. Sangria was first introduced to the United States market at the New York World’s Fair in 1964 and quickly won the hearts and tastebuds of American drinkers.

It Comes In A Range Of Formats

When you’re looking to stock your bar Reál Sangria has a range of formats you can choose from depending on what works best for your establishment. The brand offers traditional 750ml bottles, 1.5-liter bottles, 4 packs of 187ml bottles, 3-liter boxes, and 250ml cans. If you’re looking for an easy and transportable summer ready-to-drink option, the 250ml can is perfect. Or, if you’re looking to use the line in a cocktail, the 3 liter or 1.5-liter options are a convenient way to reduce packaging waste while crafting quality drinks.

Reál Sangria RTD’s

Reál Sangria Is A Pairing Breeze

The red expression is made from Tempranillo and Grenache grapes and is a match for a range of foods including spicy, grilled foods, and even BBQ. Made with premium Spanish white wine grapes, the white wine expression is just as easy to pair and can accompany both sweet and tart foods as well as charcuterie.

It’s A Great Ingredient For Cocktails

Both the red and white varietals are unexpected and dynamic ingredients to use in your next cocktail. The sweet but not sugary profile combined with notes of fruit and wine make for an interesting way to add a touch of sweetness. Both expressions pair with a range of other spirits but work particularly well with sherry, gin, and brandy. Using Reál Sangria as the base for your cocktail keeps your total ABV low, the two expressions are relatively low in alcohol – the red sits at 7.5% while the white is 8%.

The post 4 Things You Didn’t Know About Reál Sangria appeared first on Chilled Magazine.

Source: Mixology News