The first of Espanita’s Barrel Reserve Collection, Espanita Double Barrel Reposado Tequila, finished in bourbon casks, is already winning top ratings and awards for excellence. Matured in American White Oak casks, then completing its aging process in freshly emptied bourbon barrels sourced from Kentucky bourbon producers, Double Barrel Reposado Tequila is exposed to two different kinds of wood that mellow the spirit and enrich its flavor profile.

The result is a truly remarkable tequila with fragrant orange zest, apricot chutney, toasted honey oak, cherry heering, and vanilla bean flavors, joined together by bright scents of white peppered sweet agave and herbaceous highlights of lemongrass and chocolate mint.

“Our limited Barrel Reserve collection reflects the company’s commitment to innovation and craftsmanship. Bartenders appreciate Espanita Double Barrel Reposado Tequila served neat,” says Marina Wilson, President and Founder of Espanita Tequila. “But it mixes well in traditional classics like the Negroni. It has a very flexible flavor profile. They can do a lot with it.”

Mixology

Decadent bourbon undertones make Espanita Double Barrel Reposado perfect in different takes on tequila OLD FASHIONED, in tequila SIDECAR, MEXICAN MULE and MEXICAN JULEP. In craft mixology, pair with sweet juice of orange, pineapple, and with ripe berries (blackberry).

Food Pairings

For an appetizer, serve with aged artisanal cheeses. For a heartier meal, pair with mild-flavored seafood (such as grilled shrimp, sea bass, scallops, and crab), grilled chicken, and with a variety of pork dishes including pork tacos, carnitas, carne adovada and BBQ.

Inspiration

Espanita’s award-winning packaging is inspired by the sacral celestial symbolism, deeply rooted in the ancient mythology of indigenous people of Mexico. The label of Espanita Double Barrel Reposado Tequila features “the Sun in Splendor”: the golden disk of Sun with sixteen rays and a human face. The Sun is an ancient symbol of rebirth, strength, and power. It is seen worldwide as a source of celestial gifts conferred to our planet, bringing abundance, continuity, stability, positive energy, hope and happiness.

As a crucial factor in growing Blue Agave crops, the image of the Sun was selected to represent Espanita Double Barrel Reposado; its golden color gently evokes warm brilliance of the midday Sun. The image of the Sun is surrounded by bespoke icons that highlight crucial steps of the labor-intensive production process involved in production of artisanal tequila, from the harvest to distillation and to the barrel-aging.

The post Espanita Tequila Releases Limited Edition Barrel Reserve Collection appeared first on Chilled Magazine.

Source: Mixology News

The relaunch of the 12-Year-Old blend continues a legacy of tradition and innovation now stretching into a third century. Today, the name Dewar’s has become synonymous with blended Scotch with its whiskies on backbars around the world, but the company has its roots as a humble wine and spirits shop in Perth, Scotland.

Founder John Dewar first saw the opportunity to make his own whisky blend, but it was his pioneering sons, John Alexander and Tommy, who built the company into the one we recognize today.

Tommy famously lived the life of a bon vivant, while John Alexander used his business acumen to develop the Dewar’s brand first in Scotland and then around the world. Over several decades, the pair drove a remarkable expansion of the business including the building of a distillery on the outskirts of the village of Aberfeldy near the pristine water source The Pitilie Burn. The distillery also honors their father’s legacy, standing just three miles from where he was born.

Brian Cox, Vice President, Dewar’s Scotch Whisky North America, says of the new blend, “The beauty of our scotch whisky is the ability to bring the breadth of flavor—as well as the depth of flavor—from the variety of single malts and grains that we use to make it.”

Continual innovation in the whisky segment means that knowledgeable consumers increasingly have more sophisticated and aged options to enjoy, and everyone is competing to introduce newcomers to the category. “Reimagining and relaunching this whisky has always been about one thing: delighting whisk(e)y drinkers,” Cox says. “Whether you are a connoisseur looking to discover something new or are just seeking to share and enjoy with friends and family, we are certain that everyone will find something to savor and relish.”

To accompany the blend’s relaunch, Dewar’s has reimagined the bottle and labeling as well. The whisky is presented in a new, premium clear glass bottle with a modified base, branding and enclosure. The label emphasizes the double aging process and offers tasting notes that immediately make the whisky more accessible. Overall, the streamlined look serves to modernize a heritage brand while remaining true to authenticity. The signature of Master Distiller Stephanie Macleod adds a nice, personalized touch.

“Having been experimenting with the influence of cask types on flavor and texture for the last ten years,” Macleod says, “we knew the time was right to bring some of what we have learnt to our core range of whiskies.” Elevating an industry leader is no small task and Macleod turned to the use of American oak first fill bourbon casks to bring her desired complexity and layers of fruit, spice, and floral notes.

The company takes great pride in its status as the “most awarded blend Scotch whisky,” having amassed more than a thousand awards over its storied existence. And true to form, shortly after release, Whisky Advocate named Dewar’s 12-Year-Old as the #1 Scotch Whisky of the Year with a score of 94 points, calling the blend “captivatingly delicious and texturally silken.” Writer Johnny McCormick wrote, “Without changing a beat of the blend’s 40 malts and grains, Macleod’s methods prove her mastery of the craft yet again.”

Dewar’s recommends serving the blend neat or over a single rock so guests can discover the complexity and layers of flavor the bourbon barrels impart. Then try it as the base for any favorite whisky cocktail, from an Old Fashioned to a Manhattan to the iconic Highball, a drink whose creation has been attributed to Tommy Dewar, who was out on the town in New York with friends in 1892 when he ordered a whisky with soda and ice in a tall glass.

The post Dewar’s Scotch Whisky Reimagines and Relaunches its 12-Year-Old Blend appeared first on Chilled Magazine.

Source: Mixology News

Nobile

Ingredients:

• 4cl Gin Gil Peated
• 3cl Riserca Carlo Alberto Extra Dry
• 2cl Bitter Rouge White

Glass: Martini Glass

Metodo: Mixing Glass

Garnish: olives and sweet and sour onions

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

Source: Mixology News

If there is one thing that can unite America, it might very well be the love of peanut butter. According to the National Peanut Board, “over 90 percent of American households have peanut butter in their pantry,” says Bryan Smith, Hard Truth Master Distiller.

“With peanut-flavored spirits on the rise, we developed a product that captures that unique peanut brittle taste in a contemporary, creamy and peanut-rich cream we call Hard Truth Peanut Brittle Bourbon Cream.”

Smith also offer recommends Hard Truth Peanut Butter Whiskey as a creative and unique spirit that is sweet, salty, and a great addition to any cocktail creator’s back bar. Give these two cocktails a mix and join in the peanut-mania!

Hard Truth Peanut Butter Highball

Ingredients:

• 2 oz. Hard Truth Peanut Butter Whiskey
• 1/2 oz. Lemon juice
• 1/2 oz. Cranberry juice
• Ginger beer, to top
• Lemon peel (for garnish)

Preparation: Add Hard Truth Peanut Butter Whiskey, lemon juice, and cranberry juice to a Collins glass. Stir until well-mixed, then pour into ice-filled Collins glass and top with ginger beer.

Hard Truth Peanut Brittle Martini

Ingredients:

• 2 oz. Hard Truth Peanut Butter Whiskey
• 2 oz. Hard Truth Peanut Brittle Bourbon Cream
• 1/2 oz. Chocolate syrup, plus extra to garnish

Preparation: Lightly drizzle chocolate syrup in a chilled coupe glass and set aside. Add measured chocolate syrup, whiskey, and bourbon cream to a bar shaker, then top with ice. Cover, and shake to chill. Double strain into prepared glass and serve.

The post 2 Must Mix Peanut Butter Cocktails appeared first on Chilled Magazine.

Source: Mixology News

While the traditional and incredibly popular Espresso Martini is made with vodka, Casa Del Sol Tequila’s twist on the classic is about to heat things up. Shaken to perfection with reposado tequila, the EspresSOL Martini offers the perfect harmony of sweet and bitter with a creamy finish.

Mix this cocktail up at any of your holiday parties and your mixology might just go viral, too!

EspresSOL Martini

Ingredients:

• 2 oz Casa Del Sol Reposado
• 1 oz Premium Espresso
• 1 oz Coffee Liquor
• 1/4 oz Agave Nectar
• Splash of coconut cream (optional)

Preparation: Build in shaker over ice and shake well for 10 seconds. Strain into martini or coupe glass. Garnish with a float of espresso beans.

The post EspresSOL Martini appeared first on Chilled Magazine.

Source: Mixology News

Speyburn Single Malt Scotch Whisky has plenty to celebrate as the distillery marks its 125th anniversary this past December.

Producing its first drop of whisky in 1897, Speyburn Distillery, based in the stunning Speyside region in Scotland, was born. John Hopkins, founder, worked tirelessly with his team of dedicated men through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day.

125 years later, Speyburn remains dedicated to producing quality single malt, using many of the same traditional techniques and practices that were used all those years ago.

To celebrate its milestone anniversary, the distillery has created a series of 1890’s-inspired cocktails, perfect to enjoy over the festive period, and to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose and a Holland House, each nodding to the heyday in which the distillery was born, whilst showcasing Speyburn’s wonderful expressions.

An additional cocktail, named the 125 Highball, has been created to add to the celebrations, made with Champagne, and is a wonderful serve to raise a toast to Speyburn’s anniversary.

Jubilee Punch

Taking inspiration from one of the Victorian era’s favorite pastimes, an afternoon tea, the Jubilee Punch offers flavors of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Year Old. Topped with sparkling wine, Speyburn’s Jubilee Punch is the perfect celebratory serve, combining the nostalgic flavors of afternoon tea with the deep and complex notes from Speyburn’s core expression.

Ingredients:

• 222ml Speyburn 10 Year Old Speyside Single Malt
• 222ml Earl Grey tea (chilled)
• 111ml Raspberry Oleo
• 111ml Lemon juice
• 33 dashes aromatic bitters
• 333ml sparkling wine

Preparation: Take a punch bowl, add your ingredients, and stir. Spoon into coupé glasses over a large ice sphere, top with edible flowers, nutmeg, and enjoy.

Jack Rose

Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression beautifully. The traditional serve was a firm favorite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.

Subtle, but full bodied, Speyburn’s vibrant Bradan Orach showcases notes of honey, vanilla, apple and citrus, with a spicy and creamy finish. Speyburn’s Jack Rose cocktail brings the flavors of the expression to the fore wonderfully, creating a fantastic serve that deserves to be savored.

Ingredients:

• 50ml Speyburn Bradan Orach Speyside Single Malt
• 25ml Apple oleo
• 5ml Pomegranate syrup
• Egg white/vegan foamer
• 25ml Lemon juice

Method:

Add all your ingredients to a cocktail shaker with ice and mix vigorously. Take a strainer and pour into a chilled coupé glass. Add a slice of apple to garnish and enjoy.

Holland House

Speyburn’s Holland House is a creative twist on the much-loved serve, and created using its 15 Year Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from its Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.

Typically created with Rye Whisky, Speyburn’s Holland House has a more mellow flavor, which is perfectly complemented with the juicy and tart notes coming from the Peychaud’s bitter.

Ingredients:

• 50ml Speyburn 15 Year Old Speyside Single Malt
• 15ml Triple Sec
• 5ml Pimento Dram
• 2 dashes of Peychaud’s bitters
• Orange peel

Preparation: Add all your ingredients to a mixing glass with ice and stir. Strain and pour into a chilled coupé glass, top with orange peel, and enjoy.

The 1890’s didn’t just see the opening of Speyburn Distillery, but it was also a time when the Manhattan cocktail was a big hitter.

125 Highball

The 125 Highball highlights the beautiful tasting notes of apple in Speyburn’s 10 Year Old, with the sparkling fizz from the Champagne complimenting the toasty sweet-caramel notes of the expression. With a crisp fizz and creamy malt undertones, this serve is fruit-forward and deserves to be enjoyed this winter.

Ingredients:

• 40ml Speyburn 10 Year Old Speyside Single Malt
• 30ml Homemade apple cordial*
• 100ml Champagne, chilled
• dashes of Angostura Bitters
• Apple to garnish

*Homemade apple cordial – dice 200g apples and cover in 200g caster sugar for 24hrs in a sealed kilner jar. Strain and lengthen with 200ml boiled water.

Preparation: Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura Bitters to add complexity and complement the flavors. Garnish with an apple slice, or star anise if you want a touch of theatre!

The post Speyburn Celebrates 125th Anniversary with Series of 1890s Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Speyburn Single Malt Scotch Whisky has plenty to celebrate as the distillery marks its 125th anniversary this past December.

Producing its first drop of whisky in 1897, Speyburn Distillery, based in the stunning Speyside region in Scotland, was born. John Hopkins, founder, worked tirelessly with his team of dedicated men through freezing winter days and nights, determined to fill its first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Finally, after long days and overcoming challenge after challenge, they did it, sealing their first cask on Christmas Day.

125 years later, Speyburn remains dedicated to producing quality single malt, using many of the same traditional techniques and practices that were used all those years ago.

To celebrate its milestone anniversary, the distillery has created a series of 1890’s-inspired cocktails, perfect to enjoy over the festive period, and to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose and a Holland House, each nodding to the heyday in which the distillery was born, whilst showcasing Speyburn’s wonderful expressions.

An additional cocktail, named the 125 Highball, has been created to add to the celebrations, made with Champagne, and is a wonderful serve to raise a toast to Speyburn’s anniversary.

Jubilee Punch

Taking inspiration from one of the Victorian era’s favorite pastimes, an afternoon tea, the Jubilee Punch offers flavors of raspberry, lemon and Earl Grey tea, which pairs wonderfully with the notes of vanilla, butterscotch and citrus of Speyburn 10 Year Old. Topped with sparkling wine, Speyburn’s Jubilee Punch is the perfect celebratory serve, combining the nostalgic flavors of afternoon tea with the deep and complex notes from Speyburn’s core expression.

Ingredients:

• 222ml Speyburn 10 Year Old Speyside Single Malt
• 222ml Earl Grey tea (chilled)
• 111ml Raspberry Oleo
• 111ml Lemon juice
• 33 dashes aromatic bitters
• 333ml sparkling wine

Preparation: Take a punch bowl, add your ingredients, and stir. Spoon into coupé glasses over a large ice sphere, top with edible flowers, nutmeg, and enjoy.

Jack Rose

Spinning a Speyside twist on a beloved 1890’s cocktail, the Jack Rose, Speyburn’s serve showcases the apple notes from its Bradan Orach expression beautifully. The traditional serve was a firm favorite throughout both the Victorian and Edwardian eras, featuring in Hemingway’s ‘The Sun Also Rises’, and was the epitome of style.

Subtle, but full bodied, Speyburn’s vibrant Bradan Orach showcases notes of honey, vanilla, apple and citrus, with a spicy and creamy finish. Speyburn’s Jack Rose cocktail brings the flavors of the expression to the fore wonderfully, creating a fantastic serve that deserves to be savored.

Ingredients:

• 50ml Speyburn Bradan Orach Speyside Single Malt
• 25ml Apple oleo
• 5ml Pomegranate syrup
• Egg white/vegan foamer
• 25ml Lemon juice

Method:

Add all your ingredients to a cocktail shaker with ice and mix vigorously. Take a strainer and pour into a chilled coupé glass. Add a slice of apple to garnish and enjoy.

Holland House

Speyburn’s Holland House is a creative twist on the much-loved serve, and created using its 15 Year Old expression, shining a spotlight on its orange notes. Aged gently and taking influence from its Speyside surroundings, the expression also showcases rich notes of dark chocolate, raisins and vanilla, and encapsulates the craft and expertise that goes into every bottle.

Typically created with Rye Whisky, Speyburn’s Holland House has a more mellow flavor, which is perfectly complemented with the juicy and tart notes coming from the Peychaud’s bitter.

Ingredients:

• 50ml Speyburn 15 Year Old Speyside Single Malt
• 15ml Triple Sec
• 5ml Pimento Dram
• 2 dashes of Peychaud’s bitters
• Orange peel

Preparation: Add all your ingredients to a mixing glass with ice and stir. Strain and pour into a chilled coupé glass, top with orange peel, and enjoy.

The 1890’s didn’t just see the opening of Speyburn Distillery, but it was also a time when the Manhattan cocktail was a big hitter.

125 Highball

The 125 Highball highlights the beautiful tasting notes of apple in Speyburn’s 10 Year Old, with the sparkling fizz from the Champagne complimenting the toasty sweet-caramel notes of the expression. With a crisp fizz and creamy malt undertones, this serve is fruit-forward and deserves to be enjoyed this winter.

Ingredients:

• 40ml Speyburn 10 Year Old Speyside Single Malt
• 30ml Homemade apple cordial*
• 100ml Champagne, chilled
• dashes of Angostura Bitters
• Apple to garnish

*Homemade apple cordial – dice 200g apples and cover in 200g caster sugar for 24hrs in a sealed kilner jar. Strain and lengthen with 200ml boiled water.

Preparation: Add Speyburn 10 Year Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura Bitters to add complexity and complement the flavors. Garnish with an apple slice, or star anise if you want a touch of theatre!

The post 4 1890s-Inspired Cocktails to Celebrate Speyburn Celebrates 125 Years of Scotch Making appeared first on Chilled Magazine.

Source: Mixology News

He’s the music legend simply known as either Mr. Las Vegas or Mr. Entertainment.

Wayne Newton, who recently turned 80 years-old, is one of the most recognizable names in popular music and for good reason: the multi-hyphenate has enjoyed career which has spanned for three-quarters of a century which dates back to when Newton performed as a child in a duo with his brother, to his current perch as one of the most prolific and longest-running entertainers in the starry history of Las Vegas.

A fixture in Sin City since its swingin’ early days to his current residency at the Flamingo hotel and casino (where he happened to get his start), Newton’s iconic career is full of earworm hit songs and heartfelt ballads. That includes the song that is perhaps his most beloved: the 1963 smash “Danke Schoen,” (memorably lip-synced by Matthew Broderick in the comedy classic film Ferris Bueller’s Day Off).

In addition, Newton is known for a tireless performance schedule where the artist has either sang or played a whopping 13 self-taught instruments, all in front of an estimated 40 million fans and counting. No stranger to giving back, Newton is also the chairman of the USO Celebrity Circle, an ongoing collaboration which has seen the singer perform for American troops at military bases around the world.

After an extended break thanks to the Coronavirus pandemic, Newton has returned to his rightful place in the spotlight, recently seen in a series of commercials for Caesars Entertainment welcoming guests back to a rebounding Las Vegas, and on-stage in an ongoing residency at the Flamingo that stars him, his band and his wife Kat. It’s a toe-tapping show that recounts a historic career and the people he was close to along the way, including Elvis Presely and Frank Sinatra.

What are you working on now?

“Wayne Newton: Up Close and Personal,” my residency at the Flamingo Las Vegas.

What’s the show about?

It recounts my career and tells the stories of my friends who helped me along the way and those who went out of their way to make sure I survived.

What kind of reaction have you been getting from audiences?

The thing that I get the biggest feedback about is that people didn’t realize that Vegas had such strong camaraderie. When most people think of Vegas, they think of gambling and partying. But the local people who live here are so wonderful because they deal with that party image Vegas has. It wasn’t dog-eat-dog. It was exactly the opposite of that.

What has it been like to watch a place like Las Vegas grow?

When I first started performing here, you couldn’t even do a TV show from Las Vegas because nobody would sponsor it. I have watched the growth and the people who helped what it turned into today.

Do you prepare drinks at home?

I’m not a big drinker. I have Pepsi before my shows. If I’m going to a restaurant or I’m celebrating something, I’ll drink. But I went to Hawaii about ten years ago and they had something called a Hawaiian Martini at a restaurant chain called Roy’s. It was the most delicious thing I ever had, so now we make them at home.

What goes into whipping up a Hawaiian Martini? Why is it so good?

The recipe is Vanilla vodka, regular vodka, Malibu rum, simple syrup and pineapple and you marinate it for five days. It’s delicious. That is my favorite drink in the world!

Is there anything else you like to prepare at home?

I also love Margaritas with no salt.
 

Have you ever been a bartender?

No, I haven’t.

What do you always have stocked in your home bar?

Tito’s Vodka, or Kinky Passion Fruit Vodka, both of which I’ll drink on the rocks.

What about beer?

I’ll also always have Coors Light in the house.

The post Chillin’ with Mr. Las Vegas, Wayne Newton appeared first on Chilled Magazine.

Source: Mixology News

For many bartenders, creating new drinks is a favorite pastime. But when you get to create your own whiskey blend coached by world-renowned Master Distiller Brian Nation, it is truly a memorable experience. Chilled 100 bartenders got this opportunity during the Keeper’s Heart Blending Seminar, held during Chilled 100 Elevate in Louisville, KY in early November.

As the second fastest growing whiskey brand in the last 30 years, Keeper’s Heart has attracted a lot of attention, winning platinum medals from the International Wine & Spirits Competition and the Beverage Tasting Institute and a Gold Medal at the San Francisco World Spirits Competition. The most awarded new whiskey in 2022, Keeper’s Heart is made from Triple Distilled Irish Grain Whiskey and Triple Distilled Pot Still Whiskey, both of which come from Ireland and are aged more than four years in Refill American bourbon barrels, combined with American Rye aged more than four years in Virgin American Oak barrels.

To try their hand at creating a new whiskey, participants were given these same three components and a measuring cylinder and let loose to see if they could make something as unique as Keeper’s Heart, which is made by the O’Shaughnessy Distilling Co. Founded by cousins and lifelong friends Patrick and Michael O’Shaughnessy, the cousins’ goal was to make a world-class whiskey worthy of their Irish American heritage in their hometown of Minneapolis, MN.

Using the Irish Grain Whiskey for smoothness, the Irish Pot Still Whiskey for richness and the American Rye for boldness, bartenders worked hard on their own concoctions, some of which got the thumbs up from Nation, and some of which assured him future job security. He shared the fact that during the creation of Keeper’s Heart, the entire staff did component tasting of the last two prototypes, resulting in the award-winning creation.

He also discussed the name Keeper’s Heart, noting that ‘keeper’ was a nod to the bartender, as well as referencing the brand’s role as the keeper of quality, and how we are all our brother’s/sister’s keeper. The ‘heart’ in the name comes from the heart of the distillate, as well as the heart and passion of all who are involved in its creation.

The seminar ended with Nation offering an Irish toast, topping off a fun and informative hour.

“May the roofs around you never fall in, and the friends around you never fall out.” Sláinte!

The post What Chilled 100 Bartenders Learned at the Keeper’s Heart Blending Seminar during this year’s Elevate appeared first on Chilled Magazine.

Source: Mixology News

If you’ve ever enjoyed a nice Piña Colada, then it’s time for you to indulge in a Painkiller. Like a Piña Colada, the Painkiller is a fruity, coconut-based, rich cocktail.

The classic cocktail had its start at Soggy Dollar Bar in 1970—a six-seat spot in White Bay on the islands of Jost Van Dyke in the British Virgin Islands. The Soggy Dollar Bar received its name from the simple fact that attendees had to swim to sit at the bar. Which meant your dollar bills would be wet.

The owner Daphne Henderson created the infamous Painkiller using Pusser’s Rum. Founder of Pusser’s Rum, Charles Tobias asked Daphne for two years for the Painkiller recipe—she refused to hand it over. One day, Charles was able to sneak the cocktail back to his home, and he began his journey to match the flavors. He came close with his one recipe—a 4-1-1 ratio. It was four parts pineapple, one part cream of coconut, one part orange juice, and Pusser’s Rum.

During the 80s, Pusser’s Rum trademarked the Painkiller. Although the drink can be made with any rum, if the Painkiller is on a bar menu, the rum listed should be Pusser’s.

If you’re ever in the mood for a cocktail that will transport you to a tropical oasis, this is for you. The mix of creamy coconut, summer fruits, and rum brings the beach to your glass.

Here is our favorite recipe!

Pain Killer

Ingredients:

• 2 1/2 oz. Aged Rum (Pusser’s Rum)
• 4 oz. Pineapple Juice
• 1 oz. Cream of Coconut
• 1 oz. Orange Juice
• Fresh Nutmeg (for garnish)
• Pineapple Wedge (for garnish)

Preparation: Place all ingredients into a cocktail shake. Shake vigorously to combine then pour over ice into a hurricane or highball glass. Garnish with freshly grated nutmeg and a pineapple wedge.

The post Drink in History—The Painkiller appeared first on Chilled Magazine.

Source: Mixology News