August 2021

Bartenders and cocktail enthusiasts have taken over Instagram.

While it may seem taboo, social networks are a real job for many people. The thought and detail that goes into the simple post you scroll past is how some make a living. There is much more to it than what meets the eye.

Chilled tapped into some cocktail influencers who are spending time behind the app rather than the stick.

Snehal D’cunha

Snehal D’cunha is a home cocktail enthusiast. With no prior experience in the industry, he began enjoying the process and creative part of creating cocktails from his cousin. Snehal started crafting classic cocktails and learning about different spirits, which later led him to post his mixes on Instagram @sne_dec with over 3.2K followers.

@sne_dec

Is this a full-time job?

I am actually a full-time Software Engineer, and making cocktails is more of my passion project for now. I started out doing this for fun and more to archive my experiments on Instagram. But before I knew it, my posts started getting attention from fellow cocktail enthusiasts and even professional bartenders. This recognition is truly what gave me the confidence and motivation to keep doing what I love and exploring the art of mixology.

Tips on high-quality images?

Every minute element matters when capturing a top-quality cocktail picture. Pay attention to the glassware and if it resonates with the cocktail. Always use good quality clear ice as it will melt slower, giving you more time to photograph. Good light and lighting angle are paramount to a great capture. In my opinion, keeping an angle of more than 90 degrees between the camera and the light source provides better light diffusion in the cocktail and provides a great-looking cocktail picture.

Favorite ingredients?

I love cocktails that have Campari or Aperol, and they are my favorite Amari! Anything with orgeat syrup always catches my eye as it provides a certain texture to the cocktail with a beautiful nutty flavor. I am also a sucker for fresh pineapple juice as it provides a sweet tropical flavor and a beautiful foam on top of the cocktail.

Mia Martin

Mia Martin created her Instagram page @cocktails.by.mia (1.3K followers) after the pandemic forced her and everyone to sit at home. She found an interest in anything related to mixology, and it quickly became a fun outlet for her to share her cocktails with the world.

Creating engaging posts?

Engagement is key. Simply posting a pretty picture is not enough. Connecting with other content creators within the mixology space, being reshared by other accounts/brands, participating in competitions, and any other kind of active exposure is key. As you grow, more of these opportunities will start to find you, but it is very important to keep looking for such opportunities yourself, as to how engaging your posts are and how fast you grow is mainly in your hands.

Special equipment?

I got myself a professional camera for Christmas to improve my game (Canon EOS Rebel T100 with a 50mm f/1.8 lens). I also use a photo studio box for some pictures. Finally, I do minor color-correcting touch-ups on some photos (mainly to remove any glare or to adjust the brightness).

Tips on high-quality images?

The lighting plays a much bigger role than I had initially thought. Unless you have great lighting at home, take advantage of daylight. Using a professional camera also does wonders to allow the photos to truly “pop” and stand out.

Carolyn Sims

Cocktail enthusiast Carolyn Sims created her Instagram @carolinaberbena (6.6K followers) to showcase the delicious cocktails she makes at home. After having experience serving and making drinks while bartending during college and serving beer at a golf course, she uses her Instagram as a creative outlet for posting adventurous cocktails.

@carolinaberbena

What type of posts do well?

For me, I consider the posts that seem to resonate with people to be the best measure of how successful a post is. Pretty pictures are nice, but that little bit of humanity and reality that goes along with the image is my favorite part. I’m typically a pretty private person, which I suppose is ironic for someone who has a public Instagram page dedicated to sharing their drinks at home. But to me, the posts I feel are successful are the ones that include a story behind them, be it a little anecdote about my life or extra detail about the thought process or inspiration behind the drink. When I’m scrolling Instagram, those posts that have a little extra personality are the ones I feel connected to the most — which is something I try to keep in mind when I’m creating my own. Sure, it’s easy to measure success by “likes,” but connecting to the person behind the post is what I think of as truly meaningful.

Tips on high-quality images?

Since my page is all about cocktails you can recreate at home, the setting/background for my photos is constantly changing! Some days, the lighting is better in the kitchen, so that’s where I shoot. Other days, the dining room or record player feels right. I’ve even taken some of my favorite pictures in a little corner of my bedroom where the light is just right. Lately, I’ve been loving the lush green background of my front porch (and plants), so I’ve been taking loads of pictures there. In my experience, the key to a high-quality photo is lighting. I typically only use natural light, so finding the right spot with a setting that is pretty but not distracting is the sweet spot for me. Because I’m making (and photographing) everything at home, editing is a big part of the finished photo. There have been plenty of times, I think, “that’s the shot,” only to get everything into Adobe and see that my cat is visibly napping in the background or that pile of laundry wasn’t quite out of frame. A quick crop fixes all kinds of “real life” in the background.

Tips for followers & engaging content?

I’ve found that gaining followers really adds up to three things: authenticity in your content, frequency of posting/engagement, and luck. Sometimes people like what you’re putting out into the world, and sometimes not so much. And to me, that’s OK because if you’re happy with what you’re creating, it’ll eventually stick. The right audience is out there. Ultimately, be an active member of the cocktail community on Instagram. So comment on posts, follow accounts you enjoy and admire, and engage with the content you love and is in line with your own page.

Connor Stehr

Connor Stehr takes beautiful cocktail images. Using Instagram @shake_and_stehr and his 9.8K followers, he blesses his timeline with stunning and eye-catching drinks. He began creating cocktails and taking pictures after he moved into his first apartment and was gifted liquor bottles by friends and family. While Instagram is mainly for fun, it allowed Connor to create a professional cocktail photography business from it.

@shake_and_stehr

Tips on high-quality images?

Understanding how light works in respect to a camera. Yes, there are some relatively simple things you need to learn about photography first, but lighting trumps everything in taking photos. You don’t need a good camera; you don’t need fancy props; you don’t need snazzy garnishes. You need some lighting and an understanding of how to use it. It’s not difficult—just notice where shadows are coming from and where the lighting is coming from in your favorite pictures.

Do you create Instagram reels?

I just recently started making reels now that I’m content with the quality I can put out there. Cocktails have always been a calming stress release for me, so I try to make slower/calmer videos to reflect that.

Tips for followers & engaging content?

Honestly, I’m not sure. I’ve been doing my IG for years, and I’ve had small growth and haven’t really breaking out. Just don’t be phony, people can sniff that out, and it’s lame. I love following cocktail/photography enthusiasts, people who are just really passionate about either/or.

The post Tips from Instagram Bartenders appeared first on Chilled Magazine.

Source: Mixology News

There is no better way to brush up on your bartending skills than creating infused vodkas perfect for summer.

Easy for at-home bartenders, infused vodkas can really take a cocktail to the next level, and there are so many flavor combinations to be created. Vodka is a versatile spirit—it plays nice with tons of different cocktails. The blank-slate spirit allows it to take on different flavors and be the tasty base for an infusion. Adding fresh herbs, fruits, veggies, etc., to a vodka can even add some nutrients to your favorite cocktail.

Summertime is all about fresh fruits and flavors. Whether you have extra produce lying around and want to spice up your Martini or you are just looking for a new way to drink your favorite spirit, one of these infused vodkas should do the trick. You don’t need to be an expert to create these either.

Here are three summer-infused vodkas you should try.

Strawberry & Basil

Strawberry & Basil

Before summer is over and strawberry season passes, make a strawberry & basil-infused vodka. The freshness that basil brings to the sweetness of strawberries is a match made in heaven. Add this to your next Moscow Mule for a riff on a classic.

Ingredients:

• 2 cups Vodka
• 2 cups Fresh Strawberries
• 8-10 Basil Leaves

Preparation: In either a separate jar or the vodka bottle, add a generous amount of chopped strawberries and basil leaves. Give the bottle a shake and allow to infuse for at least three days. The longer it sits, the better the flavor. Once to your liking, strain out the fruit and herbs.

Hibiscus & Rhubarb

Hibiscus & Rhubarb

If you have never tasted rhubarb, you are missing out. This summer fruit, mixed with the floral hibiscus, is going to make a delicious cocktail base. Take advantage of rhubarb’s short growing season.

Ingredients:

• 2 cups Vodka
• 2 cups Rhubarb
• 1/2 cup Hibiscus

Preparation: Add chopped-up rhubarb into a jar with the hibiscus leaves. Fill with vodka and allow to sit for a minimum of four days, shaking once daily. Once the desired color and flavor is achieved, strain out the rhubarb and hibiscus and bottle the infused vodka.

Cucumber & Mint

Cucumber & Mint

What a refreshing and beautiful combination! Mint is a versatile herb that can be added to a ton of different cocktails. This infused vodka is delicious with just added sparkling water or even for a riff on a Mojito. The cucumber and mint complement each other in this combination.

Ingredients:

• 3 cups Vodka
• 2 cups Fresh Mint
• 2 Cucumbers (sliced)

Preparation: Add sliced cucumber, fresh mint, and vodka into a jar. Allow to sit for up to five days before straining and bottling the infused vodka.

The post How to: Summer Vodka Infusions appeared first on Chilled Magazine.

Source: Mixology News

Compared to last year, Bar Convent Brooklyn was able to host an in-person event.

The Chilled team is spending the week in Brooklyn and attending the two-day affair. Here is how the first day went down.

Taking place at the Brooklyn Expo Center, the event showcases the pioneers in the bar and beverage industry. Despite COVID, day one was a success—with over 90 exhibitors, how could it not be?

BCB Wrist Bands

Craft spirits are booming. BCB allows the smaller brands to really make connections with others. From family-owned businesses to craft distillers, Bar Convent Brooklyn hosted all the brands you should know.

BCB was determined to host an event where everyone in attendance felt safe. Each attendee was asked to show proof of vaccination at the door. And throughout the event, everyone kept their mask on unless tasting some of the incredible brand’s products.

Bozal Mezcal

This year, smaller distillers like Mizu Shochu, Starward Whiskey, and Bozal Mezcal stole the show. Stepping up with bigger booths, each brand offered a little something more than just a tasting. Whether that was merch like t-shirts, shoulder bags, pins, or delicious cocktails, the craft brands gave everyone something to remember after they left.

375 Park Avenue Spirits

Events like these are crucial for this industry. New brands are emerging every day, and BCB allows those to get their product out there and meet others in the industry. Compared to a few years ago, craft spirits are becoming the new trendy alternative to the bigger name brands.

Starward Whiskey

The spirits industry had a tough year. Events like Bar Convent Brooklyn allowed everyone to come together after a year of virtual events—it allowed for face-to-face connections to be made again. As we continue navigating the unknown, remember the brands that went the extra mile and created something more than just a spirit.

The post Day One of Bar Convent Brooklyn appeared first on Chilled Magazine.

Source: Mixology News

Using more than 200 years of craftmanship, passion and experience, Cardenal Mendoza has been making their top-class brandy in Jerez de la Frontera sine 1887.

Using traditional systems of Solera and Criaderas, Cardenal Mendoza is aged in a collection of casks previously seasoned with Pedro Ximénez and Oloroso sherry. The result is a stunning spirit that works well neat and in cocktails.

Cardenal Mendoza Sanchez Romate

The Spirit Is Named After A Historic Figure

While the Sánchez Romate Family started producing brandy in 1887, the brand is named after a historical figure from the 15^th century. The first Cardenal Mendoza was a counsellor to King Fernando II and Queen Isabel I. Don Pedro González de Mendoza was a confidante of the queen and played a critical role in supporting the unification of Spain and the first voyage of Columbus.

Cardenal Mendoza Sanchez Romate

You Can Transform Your Cooking With Just A Splash

Thanks to its dynamic flavor profile, Cardenal Mendoza Brandy can add a bold element to a range of recipes. Desserts are the most obvious pairing – adding a few splashes to chocolate mousse, chestnut puree, and tiramisu brings an elegant and rich sweetness without being overpowering. The brandy also pairs fabulously with good quality meats. It brings a bold flavor

Cardenal Mendoza Brandy Pairings

You Can Make Better Cocktails

In the last few years, bartenders worldwide have been experimenting with brandy more regularly because it has a dynamic flavor profile that adds layers of flavor when used as both a modifier and as a stand-alone spirit in a cocktail. Before whisk(e)y, gin, and vodka, most classic cocktails were meant to be built with brandy or cognac. Mixing up a classic with Cardenal Mendoza brings an unexpected flavor palate and adds a new, dynamic layer of flavor. What’s interesting about Cardenal Mendoza is that it works just as well in complicated cocktails as it does in simple mixes. One of the favorite ways to drink Cardenal Mendoza in Spain and Mexico is over ice with coca cola and a slice of lime for a flavorful take on a Cuba Libre.

Cardenal Mendoza Brandy and chocolates

Cardenal Mendoza Is Easy To Pair

One of the many advantages of Cardenal Mendoza is that it’s easy to pair with a wide range of foods and experiences. To understand why it works so well, you need to know the tasting notes. Thanks to the sherry seasoned barrels the spirit is aged in there are hints of Pedro Ximénez sherry notes. The nose is well rounded, clean, and elegant while the palate is smooth, balanced, and warming with a long finish. The flavor is richly intense with notes of dried fruit, burnt caramel and oak.

One of the more abstract pairings for the brandy is a good cigar – Habana in particular is recommended. The experience of slowly smoking a cigar while sipping a glass of Cardenal Mendoza helps draw out the flavors of each. The spirit also plays well as a pairing with both chocolate and coffee. With chocolate, the darker the better, as the fruity notes of the spirit allow you to appreciate the bitter notes of cacao more thoroughly.

When used as a pork marinade, and when adding a splash to a pan-fried steak it brings out the flavor while adding subtle sweet notes.

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

Source: Mixology News

As summer unfolds, travel life is finally resembling some normalcy.

Seizing the opportunity to make up for what’s been missed, The Cove, a luxury resort located on Paradise Island in the Bahamas, launched a bespoke summer event series. The resort is home to 600 luxury suites with French or full balconies elegantly situated between two stunning beaches. Three themed weekends were planned throughout the summer in partnership with renowned luxury spirits brands, all to provide an unforgettable exclusive experience to guests.

Spritz at The Cove Takeover

The fun started on Memorial Day Weekend with champagne brand, Perrier Jouet. “Spritz at The Cove takeover” was the ideal kickoff event where guests got to live out the ultimate champagne daydream. Upon arrival on Friday, they were welcomed with glasses of Perrier-Jouët. The following Saturday consisted of a day-long event at The Cove pool. It was transformed into an aquatic garden with branded poolside Perrier-Jouët cabanas, and a local retail garden “trunk show.” The show featured luxury brands including Bahari, Breitling, David Yurman, Escape at The Cove, Carlo Milano, and Kering.

Cocktails at The Cove

Stealing the show was acclaimed violinist, Ezinma, who has performed alongside artists Stevie Wonder, Beyonce, and Kendrick Lamar. Ezinma set the vibe by helping the start of the pool deck fashion show with a lovely two-piece ensemble. Models who showcased Bahari’s summer suit collection and Cove’s Escape summer wear were serenaded by the sound, along with guests in the audience.

Bumbu Rum Bottles

Local Bahamian DJ Nyuszi kept everyone on their feet in between performances, and the party capped off with branded departure gifts for all. Event number two was titled “Sizzle at The Cove.” The resort was transformed into the ultimate tropical oasis with the support of partner brands, Bumbu Rum and Luc Belaire. The number of libations and vendors at the Sizzle guaranteed a thrill of a time.

Bumbu Rum at The Cove

It included the following: A menu of specialty cocktails, champagne mojitos. A bespoke cigar bar that featured hand rolled, rum-infused cigars from Graycliff. Bahamian made ice cream from Sun & Ice. A retail garden with pop up trunk shows by La Plage and Blue Moon, Colombian Emeralds International, Carlo Milano sunglasses, and The Plait Lady’s handmade straw bags.

Live entertainment and canvas art was brought by local talent Stefan The Legend. Guests of The Cove pool deck were also entertained by musician Lamont Gibson, DJ A.I., and an afternoon Junkanoo rush-out.

Soon to come in August is the final event of the triad. The Cove Summer series wraps up with an epic weekend celebration in partnership with Absolut Elyx. Details will be announced on AtlantisBahamas.com in the coming weeks.

The post Global Sip: Summer Sizzles in the Bahamas appeared first on Chilled Magazine.

Source: Mixology News

The origins of the Gimlet date back to the late 1800’s when sailors needed a palatable way to drink Rose’s Lime Cordial – a sweetened lime juice concentrate that helped prevent scurvy.

Gin was added and suddenly, a classic cocktail was born. The original recipe for the Gimlet used a one-to-one ratio of gin and Rose’s Lime Cordial. For most palates, this mix is overly sweet, you can opt for a two-to-one ratio of gin to cordial or swap the cordial for a mix of fresh lime juice and simple syrup. While gin is the standard, some will sub in vodka, although in our opinion it loses some of the subtle flavor notes.

If making a simple syrup from scratch, we like to infuse the syrup with botanicals from the gin—think herbs and florals, to help make the more unique notes from the spirit pop.

The Gimlet post

Chilled’s Classic Gimlet

Ingredients: 

• 2 1/2 oz. Gin
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup
• Lime Twist (for garnish)

Preparation: Chill cocktail glass and rim with lime wedge. Combine gin, lime juice, and simple syrup in a shaker filled with ice. Shake vigorously until the shaker is cold, pour into glass, garnish with lime twist.

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

Source: Mixology News

Looking for a spirit that matches your healthy lifestyle? E11even Vodka is here for you!

There are a lot of different spirits out there, but not all are a good fit for a healthy lifestyle. When creating E11even Vodka, CEO & Chairwomen Nikki Simkins put a lot of thought into how to create a spirit that fit the lifestyle of the guests at iconic nightclub, E11even Miami.

“One night, after drinking too much tequila, I woke up with a horrible hangover,” Simkins said, sharing the story of why she made a vodka over another spirit. “I began researching how to remedy it and came across tons of articles that spoke about congeners. Congeners are toxins – literal chemicals like acetone & acetaldehyde – found in alcohol after the fermentation process and cause hangovers. Out of all the alcohol types, I learned that tequila has the highest congeners levels, and that Vodka has the lowest (congeners levels), and it’s the cleanest! I have always been very into health & wellness, and I’m very conscious about what I put into my body – so, from that day forward, I became a Vodka drinker.”

E11EVEN Vodka

That health-forward thinking resulted in E11even Vodka, a spirit distilled six times from 100% Florida grown, organic, Non-GMO corn. The vodka is also all natural, gluten free, with no carbs, no sugar, and is vegan, keto-friendly and only 64 calories per fluid ounce. Sourced, distilled, and bottled entirely in Miami, the high-quality vodka is handcrafted in copper stills before being refined using a proprietary seven-step filtration system.

Currently, the line is only available in Florida, but is available for shipping nationwide. Pick up a bottle the next time you’re ready to mix yourself a drink!

Waterme11on No Sugar

Waterme11on No Sugar

A refreshing cocktail with no added sugars but that is naturally sweet from the watermelon.

Ingredients:

• 1 oz of E11EVEN Vodka
• 3-4 Cubes of Fresh Watermelon
• Mint Sprigs (amount to liking)
• Fresh Lime Juice (from half a lime)

Preparation: Add the watermelon cubes, fresh lime juice, mint sprigs and E11EVEN Vodka in a shaker. Muddle together. Strain into a glass over ice. Garnish with mint sprig. 

Nedi Martini

Nedi Martini

Ingredients:

• 4 oz. E11EVEN Vodka
• 5 slices of cucumber
• Mint leaves to taste
• 1 oz. fresh lime juice
• handful of ice

Preparation: In a martini shaker, add cucumber and mint and muddle with a spoon or muddler. Add in the vodka, lime juice and ice. Shake vigorously for 30-60 seconds and pour in a martini glass. Garnish with a thin slice of cucumber

The post Mix Up A Healthy Cocktail With E11EVEN Vodka appeared first on Chilled Magazine.

Source: Mixology News

Railroad lingo and whiskey champagne, need we say more?

Want to impress next time you’re out with friends, especially if you’re in Japan? Order your spirit, Haibo-ru-style. This popular style of drink, also known as a Highball, simply means two parts soda water mixed with one part spirit. It stems from Japanese shochu (a grain-based distilled spirit) drinking traditions, but today, it’s typically a whiskey or Scotch-based drink made with soda water served in a tall glass.

This simple yet brilliantly refreshing tipple has been a go-to in Japan since the 1920s and probably the 19th century stateside when carbonate water and soda fountains became the rage. However, the drink didn’t come into its own in Japan until the 50s and 60s when a chain of bars opened called Torys, founded by Suntory Whiskey’s owner Shinjiro Torii, that featured Whisky Highballs. Today, the drink is so prevalent in Japanese culture you can pick up canned Highballs at convenience stores. However, it wasn’t invented there.

Rumors swirl about the original creator, but all evidence points to the United States as the birthplace. In print, it first appeared as the Splificator in The Mixicologistby Chris Lawlor in 1895 and then again in the 1900 version of Harry Johnson’s Bartenders’ Manual. Three decades later, in 1895, bartender Patrick Gavin Duffy wrote to The New York Times claiming he served the first Scotch Highball at New York’s Ashland House for English actor E.J. Ratcliffe. Whether or not he deserves credit for the OG Highball, Duffy was an iconic trendsetter in the world of bartending with his 1934 book, Original Mixer Book.

Adding to the tale, around the same time, the infamous wanderer Tommy Dewar while in a New York bar with friends, ordered a glass of Dewar’s Scotch served high with soda, ice, and lemon.

At least the name Highball, however, is much easier to confirm its origin. It’s a railroad term referring to the ball inside a steam train’s water tank. When it was floating at the right level to give the train enough steam power, the conductor would give a signal: two short and one long whistle to signify the crew. And that’s pretty much the formula for a good Highball cocktail.

But, with high-tech Toki Highball machines—created by Suntory Toki—popping up in trendy bars and restaurants across the country since 2017, no need to worry about nailing the perfect proportions. These machines have been touted to deliver a drink so silky-smooth and well-balanced, it’s described as “whiskey champagne.”

And as almost every cocktail category continues to level up in quality and creativity, so has the Highball. As a quintessential thirst quencher in summer months, mixologists are churning out delicious renditions, such as David Mor’s FT101 made with Wild Turkey bourbon, sherry, osmanthus petal syrup, orange ginger ale for Cindy’s Rooftop in Chicago and Lucinda Sterling’s Top Hat made with Benriach Curiositas, lemon juice, grapefruit juice, black pepper simple syrup, basil leaves, soda water for Middle Branch in New York City.

Yep, the Highball trend has left the station and barrelling full-steam ahead to a bar near you, be it stateside or beyond. Give one a try with this simple recipe.

The Highball

The Highball

Ingredients:

• 2 oz. Dewar’s White Label Whisky
• 6 oz. soda, or ginger ale

Preparation: Fill a Highball glass with ice. Pour whiskey into the glass. Top with soda water.

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

Source: Mixology News

Celebrate National Rum Day with the launch of Bacardí Rum’s Limited-Edition Five-Year cask finish series.

BACARDI Gran Reserva Diez Neat

Bacardí has announced the expansion of its premium portfolio with the limited-edition launch of Bacardí Reserva Ocho Sherry Cask Finish. This new launch is the start of a five-year program that will see a new cask finish released annually until 2025. Each year, a base of Bacardí Reserva Ocho will be finished in a different type of barrel resulting in different flavor profiles and notes.

BACARDI Reserva Ocho Old Fashioned

The first release in the series has been aged in American oak for eight to twelve years before being finished in Oloroso sherry casks for just over two months. The final product is a smooth and velvety rum with aromas of dried fruits, walnuts, raisins, and almonds. On the palate, expect notes of caramel, vanilla, with hints of nuts and orange. The spirit is best enjoyed neat at room temperature to allow the notes to bloom.

Lisa Pfenning

“We could not be more thrilled for the launch of BACARDÍ Reserva Ocho Sherry Cask Finish to add to our Premium portfolio for a limited time.”
– Lisa Pfenning, Vice President, BACARDÍ for North America

“This is our first innovation for the Premium range since the portfolio first launched in 2018, and we are excited to introduce four more innovations over the course of the next four years. We have seen an increased popularity in Premium rums throughout the years, namely sipping rums, and we hope our rum enthusiasts will appreciate the care and craftsmanship that has gone into blending the Cask Finish series – which will add new layers of beautiful and bold flavors to our smooth aged rums. Not only will the taste appeal to rum drinkers, but we believe that whiskey drinkers will find themselves reaching for a bottle of BACARDÍ Reserva Ocho Sherry Cask Finish as well.”

Spirits all across the alcohol industry have been seeing a surge in premiumization, and rum is no different. In 2020 rum sales grew significantly with premium expressions pushing much of the growth. As brand look to improve the theater of rum, cask finishes are one of the many tools savvy distillers are using to help their products stand out. With the launch of the Cask Finish series, Bacardi is once again leading the way in innovation.

The post Celebrate National Rum Day with Bacardí Rum Reserva Ocho Sherry Cask Finish appeared first on Chilled Magazine.

Source: Mixology News

Get in the spirit of National Rum Day with this fun and fruity cocktail created by the beverage team at the Mauna Kea Beach Hotel.

Made using a blend of spirits and tropical juices, this easy to make drink is the perfect cure for the Monday blues. Want to mix it up? Try swapping the whiskey for a premium rum for an added dose of flavor and tropical impact.

Fredrico

Fredrico

By Mauna Kea Beach Hotel

Ingredients:

• 1 1/4 oz. light rum
• 1 1/4 oz. whiskey
• 2-3 oz. each of passion fruit, guava and orange juices

Preparation: Blend all ingredients with ice. Garnish with pineapple wedge and orchid.

The post Drink Of The Week: Fredrico appeared first on Chilled Magazine.

Source: Mixology News