October 2023

Casa Komos Beverage Group (CKBG) founder and CEO Richard Betts possess a background that crosses many categories in the industry.

He continues to set the standard in the growing ultra-luxury tequila category. His latest expression is Tequila Komos XO. We asked Richard to tell us more.

Talk to us about the Tequila Komos release of XO, Exclusive Single Batch Luxury Tequila.

Produced as a single batch, it is the first of its kind. Like a vast, intricate tapestry woven from carefully considered decisions made over many years, each thread was meticulously chosen to create what we believe is the absolute pinnacle of tequila, Komos XO. For this blend, we select only the very best lots that have been aging in bourbon barrels of American oak and red- and white-wine barrels of French oak for a minimum of three years and up to 11 years. The liquid is then transferred into Spanish Oloroso Sherry casks for the final kiss. It’s an exclusive single batch tequila crafted with meticulous attention to detail. Only 3,000 bottles were released.

What inspired this expression?

Komos XO comes from our desire to create something truly exceptional and unique in the world of tequila. While we borrowed from Cognac in the naming, we also believe that in this case XO stands for Extraordinary Origin. We wanted to capture the essence of celebration and the good life, embodied by our namesake, Komos.

What would you like bartenders to know?

Komos XO exclusivity and complexity offer bartenders the opportunity to create truly unique and memorable experiences for their customers. At a suggested price of $120 to $160 per pour, it’s a sip that will make the moment.

Talk to us about the bottle and packaging.

The whole XO bottle is made of etched crystal, allowing you to see the beautiful liquid inside, but also making it a true collector’s item.

Tell us more about the growing category-redefining ultra-luxury tequila. What can we expect?

The ultra-luxury tequila category is experiencing a renaissance, and we are honored to see Komos so well loved and at the forefront of this movement. We believe we’ll see continued innovation in the category as well as more and more consumers finding their way here as they come to understand how special tequila can be. It’s exciting to be a part of it.

What are bartenders doing with Komos XO?

While we see XO being enjoyed simply with one large rock, it is a bold choice for a cocktail but who are we to say not to mix it?

What is next for Komos?

XO is a passion project of mine. Now that this is out in the world, I look forward to focusing and expanding the presence of the Komos Foundation, where we are working to transform agave waste into bricks to support local infrastructure in the tequila community. Stay tuned for more exciting updates on this next year.

The post We Ask CEO Richard Betts About Tequila Komos XO appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine presents Best In Class Cocktail Challenge sponsored by Lobos 1707 Tequila.

Bartenders across the country were invited to compete for a shot at a $30,000 contract as a Lobos 1707 Brand Ambassador and to join the legendary pack as cocktail creator and evangelist spreading the love for Lobos 1707 Tequila.

Check out the Top 5 Finalists moving on to ROUND 3 to compete for a shot at the Grand Prize during ELEVATE 2023 in Louisville, Kentucky!

Visit Best in Class Cocktail Challenge for more information.

Congratulations to the 5 finalists. Thank you to all the participating bartenders!

Joan Villanueva – San Antonio, Texas

Ty Nicole Tucker – Atlanta, Georgia

Tashea Younge – New York, New York

Seanea Corvi – Los Angeles, California

Jasmine Jones – Chicago, Illinois

The post Watch the 5 Finalists Videos in the Lobos 1707 Tequila Best in Class Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Sorel, the hibiscus liqueur inspired by the ancestral Afro-Caribbean beverage, has once again solidified its standing as the the most-awarded American-made liqueur.

After an impressive return to the market in the fall of 2021, the brand has received over 110 top-ranking honors and distinctions from the industry’s most coveted spirits competitions. This year has been no exception, with 55 gold (or higher) medals for quality, flavor and design.

“As a craft brand, we simply don’t have the budget to compete with our larger colleagues when it comes to creating awareness,” says Jackie Summers, Founder of Sorel.

“The ability to differentiate yourself in a crowded market is a marketing absolute. With an average rating of 95 across multiple contests in 2023, we’re creating a national conversation: is Sorel the best liqueur currently produced in the US? Arguably.”

Sorel is the first and only alcoholic, shelf-stable version of the 500-year-old bright red beverage, sorrel. A secret recipe that took 624 attempts to perfect, the liqueur is made with Moroccan hibiscus, Brazilian clove, Indonesian cassia, Indonesian nutmeg and Nigerian ginger.

Sorel is currently sold in retail shops, hotels, bars, and restaurants across the country. For more information on Sorel and the full list of awards, visit SorelOfficial.com.

About Sorel Liqueur

Sorel Liqueur is an alcoholic rendition of sorrel, the 500+-year-old traditional hibiscus-based beverage brought to the Caribbean from West Africa. After being diagnosed with a spinal tumor and given a small chance to live, Jackie Summers beat those odds and left his decades-long corporate career to create Sorel to honor his Barbadian heritage. Following 623 failed attempts, Summers perfected the first and only shelf-stable sorrel liqueur.

After an impressive debut in 2013, Sorel ceased production for several years and was brought back to the market in September 2021 with the support of Fawn Weaver and the Uncle Nearest Venture Fund. Sorel will be available in 35 states by the end of 2023 and continues to expand its presence in bars, restaurants, and retailers throughout the United States, as well as impending availability internationally. Visit SorelOfficial.com for more information and follow @SorelOfficial on Instagram and Facebook.

The post Sorel Becomes the Most-Awarded American-Made Liqueur for the Second Year in a Row appeared first on Chilled Magazine.

Source: Mixology News

Wax Myrtle’s is downtown Austin’s hotspot where locals and guests gather to kick back and socialize poolside.

Situated on the 4th floor of the Thompson Austin and Tommie Austin hotels, the sprawling, stunning space is ideal for any occasion. Under the direction of Chicago-based restaurant group Land and Sea Dept., the establishment features a deck, covered cabanas, an oversized fireplace, weekly music, and event programming.

Once seated, guests are greeted with an accessible and approachable contemporary American menu that blends fresh Southern California culinary philosophies with the bold flavors of West Texas. Complementing the comfortable atmosphere and delectable eats are some playful cocktails.

Local culture breathes life into the beverage program at Wax Myrtle’s. Utilizing a plethora of these local ingredients, the mixology team specializes in Large Format Beverages. Why Large Format? The answer is to bring joy to the hearts of patrons, by triggering those golden childhood memories.

Elaborating on the inspiration behind these drinks, Land and Sea Dept.’s Beverage Director, Charlie Schott said, “I drew on childhood experiences. Summer day trips to the beach. Family reunions in the park. I want adults to be as excited about a blue fruity Margarita as eight-year-old me was about Capri Suns and Hi-C.”

“Keep it simple!” says Scott. “When creating a large format drink, you must bear in mind that three or four people have to agree on this one drink. The drink itself is a backdrop to the group’s time together, it should be easy and approachable with broad appeal. Also, a big clear cowboy hat to serve it in helps!” he laughs.

Aside from offering unique concoctions, Wax Myrtle’s maintains a solid bar program by emphasizing the importance of human interaction. Their employees genuinely care about guest experience and the quality of the service they provide. Wrapping up, Beverage Director Charlie reminds us “Equipment, glassware, and booze can be purchased but the human element will really set you apart from the rest of the pack. You can’t buy culture, you have to cultivate it”

The team recently launched large new format drinks which serve 4 – 6 people and are served in party glasses aka a giant cowboy hat, a disco ball, and more.

Large format drinks include

• Boot Scootin Fruity – Stiggin’ Pineapple Rum, Meletti 1870, Hibiscus, Lime, and Sunshine – $90 (Served in a cowboy hat punch bowl)
• Blue Rose of Texas – Tequila, Mezcal, Blue Curacao, Lime, Passionfruit – $95 (Served in a cowboy hat punch bowl)
• Gatorade – Vodka, Chareau Aloe Liqueur, Lime, Cucumber, Mint, Soda – $90 (Served in a cowboy hat punch bowl)
• Purple Nurple – Urban Sangria, Red Wine, Port, Sunshine Sugar, Orange Blossom Water, Lemon-Lime Soda – $75 (Served in a retro igloo cooler)
• Orange Drink – Aperol, Lemon, OJ, Bubbles, Sunshine Sugar – $80 (Served in a retro igloo cooler)
• Mojito 75 – Moet Chandon, Rum, Lime, Mint, Sugar and Bitters $230 (Served in a disco ball)

The post 5 Large Format Cocktails Served at Wax Myrtle in Austin appeared first on Chilled Magazine.

Source: Mixology News

As one of the most iconic cocktails, a good Martini comes down to its ingredients. And one of those main ingredients, besides gin or vodka, is vermouth.

The vermouth used in your Martini can either break it or make it. That’s why we have rounded up our top vermouths to craft the perfect Martini.

What is vermouth?

Vermouth can come in two forms—dry or sweet. It’s a fortified wine, first produced in Italy during the 18th century with added herbs and spices. The flavor of it depends on the added botanicals, and it can range anywhere from herby and bitter to floral and fruity. It’s the perfect addition to your martini.

Next time you’re in the mood for the classic cocktail, add one of these five vermouths and allow the fortified wine to give your martini a new flavor profile.

Dolin Dry Vermouth

Give your martini a taste of France with Dolin Dry Vermouth. It’s made with 15 different botanicals and spices to give your favorite gin or vodka cocktail delicate notes of citrus and florals. It’s known for its light, fresh, and clean profile derived from its delicate wine base. Dolin Dry put the 1:1 gin/dry vermouth martini on the map. From its start in 1821, it’s been the benchmark for fine French vermouth.

It’s worth adding to your next cocktail.

Cinzano Extra Dry Vermouth

If dry martinis are your go-to, I’m sure you’re already aware of Cinzao Extra Dry. This pale yellow vermouth will be the perfect addition to that classic cocktail. Although it can be enjoyed on its own, adding this to a crisp, cold martini glass filled with gin or vodka (personal preference) and a splash of olive juice will really bring it to the next level.

The pleasant herbal taste has a warming flavor with a crisp and slightly bitter finish. On the nose, you’ll get notes of mint, sage, and oregano that are delightful and herbaceous without being overpowering.

Martini & Rossi Fiero

Switch things up with this unique vermouth. Martini & Rossi Fiero offers a bold and refreshing kick to any cocktail—especially a martini. If you don’t care for the classic dry taste, Fiero is the way to go. The brightly-colored liquid offers a fruity and citrusy punch from sweet Spanish oranges. Don’t let the color intimidate you—this vermouth isn’t overly sweet, so you won’t need to worry about it overpowering your martini.

It’ll definitely put a spin on your classic cocktail.

Padro & Co Vermouth Rojo Amargo

This bottle will not only look pretty on your bar cart, but it will add a bitter ripe orange peel flavor to your cocktail. This vermouth is made by using a double infusion of red vermouth and bitter herbs to yield a smooth and full-bodied palette. The vermouth rests in chestnut barrels for nearly two years and gently absorbs the notes and aromas.

If you want to give your martini a twist, add Padro & Co. Top it off with an orange peel twist for the perfect martini.

Antica Torino Bianco Vermouth

This herbaceous vermouth will give your gin or vodka martini the perfect spiced kick. The Piedmont-style vermouth has notes of sage, chard, wormwood, licorice, and thyme, providing any cocktail with a flavorful taste. The vermouth contains 100% natural ingredients and no artificial flavorings, so you can feel good about adding it to your favorite drink. The blend of Italian grapes like Trebbiano, chardonnay, and Cortese, fortified with neutral spirits distilled from wheat, is based on a recipe from the 1940s-1950s. With marshmallows and white flowers on the nose, you’ll be in for a unique Martini addition.

Villa Massa Vermouth Giardino

Chris Patino, co-owner of Raised by Wolves, a highly acclaimed bar and spirits retail shop that has helped place San Diego on the global drinks map along with Stacey Swenson, a 20+ year veteran of the hospitality industry and one of the most sought after talents on aperitivo and Italian drinking culture team up to create Villa Massa Vermouth. When creating the spirit, The Zamora Company wanted something that would suit the needs of the current state of cocktails and drinking culture. Vermouth Giardino is seamless in cocktails whether its being used as a modifier or the base of something low-ABV.

The post 6 Best Vermouths for Your Next Martini appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient this week is the tomato!

When people think of tomato cocktails, the classic Bloody Mary usually comes to mind first. However, there are plenty of other tomato-based libations that are just as good (and maybe even better!). Check out the round up below from different spots in NYC.

Tomatillo Margarita

Alex Dominguez – Head Bartender at Authentic Hospitality – for Bar Calico (Flatiron District, NYC)

Ingredients:

• 1.5 oz Herradura Silver
• .75 oz Ancho Verde
• 1.5 oz Tomatillo Salsa*
• .75 oz Lime
• .25 oz Agave
• Salt, Tajin Rim

*Tomatillo Salsa

Ingredients:

• 12 peeled tomatillos
• 2 Serrano
• 4 cloves garlic
• half of a cucumber
• Bunch of cilantro
• 4 oz lime juice
• 1 tbsp salt

Preparation: Wash the tomatillos, serrano, and garlic cloves and put on sheet pan. Roast at 400°F for 15 mins. Let cool then add to blender with cucumber, cilantro, lime juice, and salt. Blend and let cool before storing in quart sized containers.

“We thought that using a classic salsa verde would be a more authentic approach to creating a spicy riff on the margarita. Ancho verde with its poblano pepper flavor works so well with a vegetal blanco tequila. Not a lot of agave is needed as the salsa’s tomatillos give it that natural sweetness that we all love in margaritas. The end result is a savory, spicy, delicious bomb of flavor! – Alex Dominguez

Caprese Martini

Trevor Easton Langer – Head Bartender at Jac’s on Bond (NoHo, NYC)

Ingredients:

• Grey GooseVodka (Basil infused)
• 1.5 oz Lustau blanco
• 2 oz Olive Oil
• Tomato
• 2 Dashes Balsamic Vinegar
• Pinch of Salt

Preparation: Stir & Strain. Garnish with a skewered cherry tomato.

“The Caprese Martini emerged in an attempt to combine two of my favorite things — caprese salads and martinis. It is savory and herbaceous while familiar. This savory sip joins a roster of cocktails that are inclusive and adventurous.” – Trevor Easton Langer

Caprese Sbagliato

Gary Wallach, Co-Owner Renwick Hospitality Group

The Caprese Sbagliato at Lulla NYC is a unique and undeniably refreshing spritz rendition. The flavor profile has elements of savoriness while still maintaining its drinkability.

A vegetable take on the sbagliato, mixing Nepeta Amaro*, Lulla’s house-made Caprese Shrub**, Cynar Venetian Amaro, & Prosecco.

*Nepeta Amaro is a Sicilian Amaro that uses a maceration of mint, other herbs, and local lemons and oranges.

**Lulla’s Shrub blends the classic ingredients of a Caprese Salad (minus the cheese) that sits in sugar & champagne vinegar for over 3-days.

Ingredients:

• 1 bar spoon Nepeta Amaro
• 1 oz Cucumber, tomato & basil shrub
• 2 oz prosecco
• 1.5 oz Cynar

Preparation: Place a large rock into the glass. Pour ingredients over the ice into the glass, adding the prosecco. Agitate with a spoon and garnish. Served in Highball. Garnish with a cucumber slice, cherry tomato and basil sprig.

Jersey Heirloom

Beverage Director & General Manager Gabriel Maldonado, The Wesley (West Village, NYC)

Balancing the savory-forward cocktail with a hint of sweetness from the orange citrus, this concoction transcends traditional martini offerings while remaining true to The Wesley’s ethos – utilizing locally-sourced New York made gin and New Jersey grown heirloom tomatoes.

Ingredients:

• 0.5 oz Tomato Water*
• 50 oz Isolation Gin
• Basil
• Heirloom Tomato
• 16 oz Vermut blanc
• 2 drips of Saline

Preparation: Take all ingredients and stir in beaker glass with ice. Strain into a Martini Glass. Garnish with cherry tomatoes and basil.

*Tomato Water

Ingredients:

• 6 large ripe tomatoes
• 2 cups water
• 1 cup ice

Preparation: Blend all ingredients on a low setting to just pulse (you want it chunky, or it will make tomato sauce!). Let sit in a milk bag overnight over a Bain Marie so the water can strain out; it should look clear and pink.

Gin Infusion

Ingredients:

• 50 oz Isolation Gin
• 8 oz Olive Oil (Spanish Olive Oil)

Preparation: Let sit for 2 days and then freeze to congeal oil. Strain out making sure not to leave any oil.

The post In the Limelight: Tomatoes appeared first on Chilled Magazine.

Source: Mixology News

The transition from Summer to Fall is never an easy one, and Beverage Directory Morgan Hurley created the perfect (drinkable) solution for this change.

Mex 1 Coastal Cantina in Charleston, SC offers the Strawberry Honey Basil Margarita. We asked Morgan to tell us more.

Talk to us about Mex 1. What kind of experience can guests expect?

Mex 1 is a fun, surf inspired beach bar serving up craveable tacos, memorable margaritas and a killer Mexi-Cali brunch all in a friendly, laid back atmosphere – a vibe that embodies the surfing and coastal lifestyle parallel to the Baja Peninsula culture.

Tell us about the Strawberry Honey Basil Margarita.

The Strawberry Honey Basil Margarita is a light and refreshing cocktail that is perfect for the end of summer.

Talk to us about the ingredients in the cocktail.

We start by infusing our own Tequilas in house by combining 100% Agave Tequila and fresh fruit. We then create a honey based sour mix using lemon and honey in place of agave nectar and lime. Once we shake up all of these ingredients, we garnish with basil to freshen up the cocktail and provide some nice herbal notes.

What inspired the cocktail?

Our goal was to create a cocktail that transitions us from summer to fall. It’s hard to go from Pina Coladas to Pumpkin spice in August when it is still very hot out, especially in SC. This cocktail is light and refreshing, but the strawberries and honey hint towards fall.

What inspires the beverage program?

Our beverage program is rooted in Agave spirits, more specifically carrying only 100% Agave Tequilas. We like to say we don’t have the biggest Tequila list, but we have the most sustainable. We also infuse a lot of our own Tequilas with fresh fruit like Pineapple, Pineapple Habanero, Strawberry Cucumber, etc to provide consistent flavors in our margaritas.

Tell us a bit about your background in the industry.

I have been mixing cocktails in the industry since the mid 2000s when mixology was first becoming a thing. I worked at a very high volume beach bar which taught me that creating simple and flavorful cocktails is important for speed and consistency. I have won a few cocktail competitions over the years ranging from vodka based competitions to Tequila based competitions. Since starting with Mex 1, my passion has really been on education around Tequila allowing me to travel to Mexico to learn more about the spirit, speak at conferences and do trainings with our staff.

Strawberry Honey Basil Margarita

Recipe courtesy of Mex 1’s Beverage Director, Morgan Hurley

Ingredients:

• 1 1/2 oz Lunazul Blanco Tequila
• 2-3 strawberries, diced
• 1 oz honey-basil syrup*
• 3/4 oz lemon juice
• 1 1/2 oz soda water

Preparation: Add the Lunazul, strawberries, and honey-basil syrup into a shaker and lightly muddle. Add the lemon juice to the shaker, top with ice, and shake vigorously for 10-15 seconds. Add ice and soda water to a rocks glass and double strain the cocktail from the shaker. Garnish with a lemon wheel and basil leaves.

*Honey-basil syrup

Take one cup of honey and one cup of boiling water and combine in a heat-safe bowl. Add a handful of basil leaves and cover and let sit for 30 minutes. Strain the basil and label and refrigerate. Will be good for 2-3 weeks.

The post Behind the Cocktail: Beverage Director Morgan Hurley’s Strawberry Honey Basil Margarita appeared first on Chilled Magazine.

Source: Mixology News

Time to cheers to the arrival of spooky season!

Monin Americas’ newest product Black Sugar Syrup comes just in time for you to mix up some spooktacular sips.

Featuring rich, malty notes of Japanese black sugar, Black Sugar Syrup adds depth of flavor and a molasses-like, thick sweetness to beverages, as well as creates a dark hue perfect for mysterious beverages this Halloween season.

See Halloween and general Black Sugar recipes below

Graveyard Margarita: Starting with your favorite tequila and margarita mix, add Black Sugar Syrup for a classic and delicious tasting marg. Add your spooky garnish of choice…like a headstone!

Monster Mule: Adding black sugar to tried and true mule ingredients makes for a delicious and zesty beverage. Top with fake spiders and cobwebs for a Halloween flare.

Black Sugar Boba Milk Tea: Malty and aromatic, a typical milk tea is elevated with rich black sugar.

Black Bourbon Old Fashioned: Sweeten up the any day or Halloween night cap!

The post Monin Americas Launches Black Sugar Syrup in Time for All of Your Spooky Sips! appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine presents Best In Class Cocktail Challenge sponsored by Lobos 1707 Tequila.

Bartenders across the country were invited to compete for a shot at a $30,000 contract as a Lobos 1707 Brand Ambassador and to join the legendary pack as cocktail creator and evangelist spreading the love for Lobos 1707 Tequila.

Check out the Top 12 Semi-Finalists moving on to ROUND 2 to compete for a shot at the Grand Prize! Visit Best in Class Cocktail Challenge for more information.

Paula Lukas

Werewolves of London

Ingredients:

• 1 1/2 oz Los Lobos 1707 Joven
• 1/2 oz Marie Brizard Pear William
• 1 1/2 oz Coconut Water
• 3 oz Orange Spice Tea – cooled

Preparation: Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a mason jar. Express a lemon twist over cocktail then discard. Garnish with a slapped sprig of sage.

Joan Villanueva

Rose by Any Other Name

Ingredients:

• 2 oz Lobos Reposado
• 1/2 oz St George Raspberry
• 1/4 oz Grand Marnier
• 1/4 oz Chareau
• 2 dashes Angostura Bitters

Preparation: Add all ingredients to mixing glass. Add ice and stir. Strain into chilled cocktail glass. Garnish with Lobos Mezcal soaked raspberries.

Jazzele Reid

Island Rush

Ingredients:

• 1 1/2 oz Coconut oil Washed Lobos Jove Tequila*
• 1 1/2 oz Lobos Joven Tequila
• 1 oz Lime Juice
• 3/4 oz Blue Agave
• 1/2 oz Giffard Pineapple Liqueur
• 1 oz Fresh Pineapple Juice

*Coconut Washed Tequila

Dissolve solid coconut oil into liquid form using a saucepan. Combine 2oz of coconut oil and 2oz of Lobos Joven Tequila into and airtight container. Freeze for 24 hours or until oil takes a solid form and separates.

Ty Nicole Tucker

La Una

Ingredients:

• 2 oz. Lobos 1707 Reposado
• 3/4 oz. Welch’s Passion fruit Juice
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Agave Nectar
• 3-4 Dashes Peach Bitters

Preparation: Moisten and rim 1/2 lip area of mason jar with tajin paprika salt mixture. Set aside. Add all ingredients into mixing tin along with fresh ice. Shake well. Fill rimmed mason jar with fresh ice and strain mixture. Garnish with dehydrated lime.

Malinna Martin

La Mina de Oro

Ingredients:

• 1 oz Fresh Lemon Juice
• 1 oz Chai Honey*
• 2 oz Lobos Reposado
• 5 drops Bittermens Tiki Bitters

Preparation: Add all ingredients to shaker and strain over fresh ice into rocks glass

*Chai Honey

Ingredients:

• 1/2 cup Oregon Chai Tea Latte Concentrate
• 1/2 cup Raw Honey
• 1/2 cup Water
• 1 teaspoon ground Cardamon

Preparation: Heat on stove until all ingredients are dissolved. Store in fridge to chill.

Tashea Younge

Lobos Calypso

Ingredients:

• 2 oz Lobos 1707 Reposado
• 1 oz of coconut puree
• 1 oz of pineapple juice
• 1 oz of Px Sherry
• 1/2 ounce of sorrel syrup (Hibiscus)
• 2-3 Crystallized Ginger Cubes (Rock Candy)
• Splash of ginger beer
• Lime wedge and mint (for garnish)

Preparation: In a shaker, combine ingredients. Fill the shaker with ice and shake it up for about 15 seconds. Pour 1/2 ounce of sorrel syrup into a rock glass, and top with ice. Strain the mixture into your rock glass 3/4 of the way. Top with Ginger beer. Garnish with a lime wedge + fresh mint.

Emma Alexander

Tequila’n Me Softly

Ingredients:

• 1 1/2 oz Lobos Tequila
• 1 1/2 oz Smoked Pineapple Juice*
• 1/2 oz Demerara
• 1/2 oz Lime juice
• 8 dashes Peychauds
• 6 drops saline

Preparation: Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition

*Smoked Pineapple Juice

Slice one pineapple, skin on, leaves off (save leaves for garnish) in a smoker on 200 degrees for 20 minutes. Place pineapple in juicer. Yields 1 pint juice.

Norton Christopher

Kickoffee Cooler

Ingredients:

• 1 1/2 oz Mezcal
• 3/4 oz Burnt pecan syrup (may substitute with just dark agave)*
• 1 oz Dark roasted cold brew
• Top with ginger beer and/or Topo Chico

Preparation: Pour mezcal, burnt pecan syrup and cold brew into coffee glass. Fill with ice. Top with ginger beer and/or Topo Chico. Add burnt pecans, light brown sugar, dark agave, and water into sauce pot on low heat until sugar is dissolved, and pecan flavors are extracted approx. 10 minutes. Let cool. Strain out pecans or leave in for further flavor extraction.

*Burnt pecan agave syrup

Ingredients:

• 100g burnt pecans
• 100g light brown sugar
• 150g dark agave
• 250g water

Preparation: Place pecans on sheet pan in oven at 375 degrees until heavily toasted, mildly burnt. Pull and let cool.

De’Qustay Johnson

The Cheapest Flight

Ingredients:

• 1 1/2oz Lobos 1707 Mezcal Artesanal
• 1/2 oz Anejo Limited Edition
• 1 teaspoon agave nectar
• 2 dash Angostura bitters

Preparation: Combine mezcal, tequila, agave syrup, and bitters in a cocktail mixing glass with ice. Stir until cold, then strain into rocks glass over large ice cube. Squeeze slice orange peel, including pith, over glass to extract oils, add peel and Luxardo cherry to glass.

Michael Hastings

Purple Rain

Ingredients:

• 1 1/2 oz Lobos 1707 Joven Tequila
• 1/4 oz Crème de cassis
• 1/4 oz Cointreau
• 1 oz lime juice
• 1/2 oz lemon juice
• 1/2 oz agave syrup
• Top with butterfly pea flower infused coconut water

Preparation: Add all ingredients (minus butterfly pea coconut water) in a tin and shake with ice. Strain into glass over fresh ice. Top with butterfly pea flower infused coconut water.

Seanea Corvi

Loba

Ingredients:

• 2oz Lobos Reposado Tequila
• 1oz Chinola Passionfruit Liqueur
• 1oz Blood Orange Purée
• 1oz Lime Juice
• Lime Wheel
• Mint Sprig

Preparation: Shake all of the ingredients together for about 15 seconds in your shaker using the measurements provided. Fill your rocks glass to the top with ice. Strain the cocktail into your rocks glass. Cut your lime into a wheel to garnish your cocktail and add a beautiful mint sprig.

Jasmine Jones

An Evening in Los Altos

Ingredients:

• 1 oz Lobos 1707 Reposado
• 2 oz Espresso
• Dried Lavender infused Licor 43*

Preparation: *In a bowl add 2 tablespoons dried lavender. Add 1 tablespoon hot water. Add mixture to quart container. Add 1 -750ml bottle of Licor 43. Add an airtight lid. Shake vigorously to combine. Let infuse for 10 minutes. Strain. In a shake combine 2 oz freshly brewed espresso, 1 oz Lobos 1707 Reposado, 1 oz Licor 43, and ice. Shake and strain into Nick and Nora glass.

The post Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Out of a shared passion for food and spirits, Justin Green and Anthony Jackson began distilling Bertha’s Revenge in 2015.

Their Milk Irish Gin got its name from the legendary cow, Big Bertha, who birthed a whopping 39 calves and lived through five decades. The iconic animal’s spirit is immortalized through this small batch Irish milk gin made from whey alcohol. Chilled chats with the co-founders to learn more about this Chilled 100 Bartender Seal of Approval Award-winning gin and how bartenders can make great use of it.

Tell us a bit about Bertha’s Revenge Milk Irish Gin.

After many years in the world of catering, hospitality, marketing, and wine, it just seemed like a good time to come together and become active players in the wonderful world of small-batch distilling. We distill on the grounds of Ballyvolane House, in Cork, and became the first Irish distillery to produce small batch Irish milk gin from whey alcohol.

What would you like bartenders to know about this Irish Gin?

Bertha’s Revenge Irish Milk Gin is a complex gin which is smooth, warming and gently spiced. The whey base gives the gin a creamy, dare we say milky texture and slight sweetness. At the 2022 San Francisco World Spirits Competition, Bertha’s Revenge Irish Milk Gin was awarded Double Gold. While Bertha’s Revenge is a great sipping gin, it really shines through in a martini. For us, the test of a really great gin has always been how it performs in a martini.

Talk to us about being distilled from whey.

We didn’t start off knowing we wanted to make a whey-based gin, we kept trying different bases with a wide selection of botanicals. During the development progress, we discovered that whey alcohol seemed to carry spice beautifully. Whey provides the gin with a rich flavor and texture, and it balances nicely with the spice-forward botanics.

What is the culture of sustainability/environmental stewardship of the brand?

We went into creating Bertha’s Revenge with the intention of mirroring the sustainable methods and ‘grass-to-glass’ approach of Ballyvolane House. Using whey allows us to repurpose the traditional waste of the cheesemaking process. All three of our gins are created with whey alcohol sourced from local dairy farmers in Cork; natural well water from Ballyvolane House; and a sustainably-sourced and locally-foraged blend of botanicals.

What are bartenders doing with this spirit?

While bartenders are always using Bertha’s Revenge in a classic G&T (or as we call it, a B&T), the team at Eavesdrop in Brooklyn are currently featuring Bertha’s Revenge in their classic Gibson. Bertha’s works so well in a Gibson as the onion brine complements our spice-forward botanical build.

Anything else happening at the brand you’d like to share?

We recently launched our Sloe Bertha in the U.S., our unique take on the traditional tipple, a liqueur infused with wild and cultivated sloe berries in the award-winning, Bertha’s Revenge Gin.

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Source: Mixology News