February 2024

Forget the roses and chocolates; this Valentine’s Day, Ghost Tequila is on a mission to turn ‘ghosting’ into a bold and spicy celebration of modern relationships.

“Have you been ghosted? Have you ghosted someone? We recently learned that about 76 percent of people have experience with ‘ghosting.’ We’re turning the tables on love’s disappearing act and making it as hot as our tequila,” says Maya Rubalcaba, Ghost Tequila’s Marketing Director. “Love is messy, love is spicy, and Ghost Tequila is here for it all. Join us in embracing the chaos with our #GhostYourValentine campaign.”

Channel your inner love alchemist and craft a cocktail inspired by an ex using Ghost Tequila! Share your creation on Instagram or TikTok with the tag #ExDrinkswithGhostTequila and let the mixology magic unfold.

In celebration of Valentine’s Day, Ghost Tequila worked with Cocktail Cartel Hospitality to create cocktails inspired by modern dating slang. Whether you’re planning to sip solo, with friends, or with a special someone, the drinks below are crafted to add a touch of spice to your night.

Tequila

Ghosted

Ingredients

• 2 oz. Ghost Tequila
• 1 slice Red Bell Pepper, chopped
• 4-5 Cilantro Leaves
• .75 oz. Lime Juice
• .75 oz. Agave Syrup

Preparation

1. In a shaker, muddle the red bell pepper and cilantro.
2. Measure and pour the rest of the ingredients.
3. Fill shaker with ice and cap. Shake vigorously.
4. Double strain mix over fresh ice into a rock glass.
5. Garnish with a red bell pepper slice, lime wheel, cilantro sprig, and enjoy.

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Tequila

Situationship

Ingredients

• 1.5 oz. Ghost Tequila
• 2 slices (dime size) Fresh Ginger
• .75 oz. Aperol
• .5 oz. Lime Juice
• .5 oz. Agave Syrup
• 2 oz. Roasted Pineapple Crafted Soda

Preparation

1. In a shaker, muddle and crush the ginger.
2. Measure and pour the rest of the ingredients (except the soda).
3. Fill shaker with ice and cap. Shake vigorously.
4. Add soda into the mixture.
5. Double strain mix over fresh ice into a tall glass.
6. Garnish with a pineapple half wheel and an orange wheel; enjoy and share.

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Tequila

Lovebomb

Ingredients

• 1.5 oz. Ghost Tequila
• 1 oz. Grapefruit Juice (Ruby Red)
• .25 oz. Lime Juice
• .5 oz. Agave Syrup
• 2 oz. Peach and Jasmine Crafted Soda

Preparation

1. In a shaker, measure and pour all the ingredients (expect the soda).
2. Fill shaker with ice and cap.
3. Shake vigorously. Add soda into the mixture.
4. Double strain mix over fresh ice into a tall glass.
5. Garnish with a grapefruit wheel and heart shaped lime peel, enjoy and share.

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Tequila

Red Flag

Ingredients

• 2 oz. Ghost Tequila
• 2 Basil Leaves
• .75 oz. Strawberry Syrup
• .75 oz. Strawberry Syrup

Preparation

1. In a shaker, measure and pour all the ingredients.
2. Fill shaker with ice and cap. Shake vigorously.
3. Double strain mix over fresh ice into a Tajín Salt pre-rimmed rock glass.
4. Garnish with a tajín rim, basil leaf, and strawberry slice; enjoy and share.

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Liqueur, Sparkling Wine, Tequila

Galentine’s Night Out

Ingredients

• 1 oz. Ghost Tequila
• .5 oz. Italicus (Bergamot Liqueur)
• 5 Raspberries
• .5 oz. Lime Juice
• .5 oz. Agave Syrup
• Sparkling Rose, to top

Preparation

1. In a shaker, measure and pour all the ingredients (expect the Sparkling Rose).
2. Fill shaker with ice and cap.
3. Shake vigorously.
4. Double strain mix into a pre-chilled Coupe glass (over an ice sphere OPTIONAL).
5. Top with Sparkling Rose.
6. Garnish, lime spiral, raspberry; enjoy and share.

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The post #GhostYourValentine This Year With These Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The range, created using the highest quality premium vodka from Absolut with real cranberry juice from Ocean Spray—a first-ever licensing deal for Ocean Spray in the spirits category—includes Vodka Cranberry, Vodka Cran-Grape, Vodka Cran-Pineapple and Vodka Cran-Raspberry.

“Absolut Vodka and Ocean Spray Cranberry Juice have long been enjoyed together at bars and in homes across the country,” said Natalie Accari, Vice President, RTD & Convenience North America, Pernod Ricard USA.

“We’re pleased to bring this beloved classic cocktail from two powerhouse brands to our consumers in a convenient new format.”

Available just in time for the season of love and friendship and to celebrate the launch of the new Vodka Cran™ RTD, Absolut is releasing a limited-edition Galentine’s Day kit for easy hosting with friends.

As seen with pop culture personalities Becca Tilley and Tanya Rad, the best friends enjoy the essentials for a perfect night-in over their favorite Vodka Cran cocktail, exclusively designed can accessories and gift card for takeout or snacks.

“We’re excited to work with Absolut to bring this iconic cocktail to consumers,” shares Monisha Dabek, Chief Commercial Officer and General Manager, USA at Ocean Spray. “Ocean Spray has had a long history with the cocktail and is often credited with introducing the drink in the 1940s as a marketing tactic to showcase the variety of cranberry juice pairings. We love how far it has come in its nearly 80-year history and are excited to see renewed consumer excitement with the new ready-to-drink.”

To learn more, click here and follow @absolutus.

The post Celebrate Galentine’s Day with Becca Tilley, Tanya Rad and Absolut Vodka Cran RTD appeared first on Chilled Magazine.

Source: Mixology News

As the year’s official day of love lingers near, finding all the ways to show your special someone your love can get a little nerve-racking.

We all know cocktails are good at one thing – chilling us out and setting the mood right. So, we put together a list of 6 go-to spirits to help concoct the perfect love potion for your Valentine.

Empress 1908 Elderflower Pink Gin

A cocktail that smells like a fresh bouquet of roses? Now that’s one way to swoon your date. Empress 1908 Elderflower Pink Gin stuns with its ruby color and delicate floral aromas, taking the senses to a serene rose garden blooming bright in late Spring. This gin adds that gorgeous pink touch to the simplest or the most sophisticated of cocktails. So, who needs roses? Alcohol lasts longer, anyway.

Amante 1530

With a name like amante, do we need to explain more why this aperitif is the perfect Valentine’s Day pick? Birthed out of the Palagio 1530 estate owned by the legendary musician Sting, Amante sings with all the soul of the Mediterranean. It’s dreamy, zesty, and refreshing, especially when combined with a dash of club soda or turned into a spritz. In other words, Amante 1530 is a quick way to take that Italian vaca without you two needing to leave the house or bar.

Fraser & Thompson

Is Michael Bublè on the playlist for Valentine’s Day? Fortunately, there’s a whiskey as smooth as Bublè’s singing Feeling Good. Fraser & Thompson is Bublè’s latest tune, in bottle form – a North American whiskey that’s sweet and subtle, with a little spice, just like Bublè’s voice. Its creamy body and bright citrus undertones make this whiskey a fantastic fit for a steak meal. Or, just enjoy it in a few lowball cocktails and you’ll be swaying to Call Me Irresponsible in no time.

Empirical Symphony 6

Crafted with finesse and a whole lot of passion, this aromatic spirit is quite the elixir of love. From the apothecary-like minds of chef-couple Noma Lars Williams and Mark Emil Hermansen, Empirical Symphony 6 heightens the senses and screams intimacy with its expertly chosen botanicals. Its fragrance tantalizes the soul with warm undertones of juicy citrus and berry batches, matching the spirit’s elegant soft pink color. It all wraps up with a kiss of warmth and coziness, just as a good Valentine’s Day should.

Gordon’s Premium Pink Gin

Pink martinis, anyone? Gordon’s Premium Pink Gin will make your gin lover soon with its pretty bubble gum color that will add the sweetest spin to any classic gin cocktail. Its berry flavors are delicate, and will not overpower the evening’s love potion of choice. This gin’s seductive perfume of strawberries and raspberries gives the necessary aromatic touch, carrying easily into and beyond dessert, especially if there’s chocolate involved.

Campari

Before you think – “how does Campari make a list for Valentine’s Day?” – we invite you to think outside the box. Campari offers a world of opportunity to create one romantic Valentine’s Day gift. With its gorgeous, deep red color, it’s born for this holiday. Make Campari the centerpiece of a gorgeous gift basket, filled with fun ingredients to craft the most creative and seductive cocktails. Or, cradled it in the arms of a big teddy bear, with a bottle of Prosecco in the other hand, giving your date the gift of the warmest hug and many classic Campari spritz in the future.

The post Top 6 Spirits and Liquors to Gift for Valentine’s Day appeared first on Chilled Magazine.

Source: Mixology News

Cured Restaurant & Salumeria was the setting for one of the final dinners of Chilled 100 ELEVATE 2023, and what a phenomenal way to wrap up our epic event!

For anyone who appreciates quality, excellence, flavor, and innovation in both their meal and their cocktails, Cured is a must-do experience. Owners Alvio & Elaisy Lapinet stand true to their statement that “Food should be made with care, and attention to detail.” Proud to be located in Kentucky, Cured uses high quality, local and ethically sourced products, along with a commitment to traditional cooking techniques that showcased themselves in every dish we sampled.

Our event was sponsored by Terlato, and our expertly crafted cocktails featured some of their luxury spirits from around the world. We began with a welcome drink called Elder Breeze, using Angostura 5-year Rum, St. Germain Elderflower liqueur, and lime. Dinner was paired with two cocktails, “The Mediterranio” and a “Ron Fashioned” highlighting Angostura 7 year and Don Pancho 8 year, respectively. Both were wonderful, enhancing an already fantastic meal. Our final drink was a combination of salted caramel, Amaretto, Frangelico, and Angostura that could have been a dessert all by itself! Absolutely delicious!

Cured already had such a cool, chill vibe, and adding to that we were charmed by the very talented Jesús Álvarez Laguna as he came around to our tables and sang to, and with, us. That really added quite a special aspect to the evening!

A huge shout out to the entire staff at Cured – every bartender, server, and busser was on their game. Alvio and Elaisy, you have created an amazing place where one can come for a meal and leave as a friend. (Which is exactly how we felt) Thank you so much for your incredible hospitality. Also, a big thank you to Terlato for sponsoring our event! It was a great night!

The post We’re Recapping Chilled 100 ELEVATE 2023 at Cured Restaurant & Salumeria sponsored by Terlato appeared first on Chilled Magazine.

Source: Mixology News

A group of ELEVATE attendees were treated to dinner at Dragon King’s Daughter, a Louisville sushi restaurant named after the first woman to reach enlightenment.

The meal featured three cocktails crafted with spirits by House of Suntory, which is celebrating a century of pioneering Japanese whisky.

To start, guests enjoyed a Fall Highball, made with spiced apple shrub, Domaine de Canton, soda, and Toki, a Suntory Whisky. Corey Galotta, brand manager of Courvoisier and House of Suntory East, explained that the innovative spirit is coming up on its 10-year anniversary, as it launched in 2014.

“We were looking for a way to bring a blended whisky to the rest of the world, beyond just Japan,” Galotta said.

“We wanted to take an old-meets-new approach with Toki, [which] is what we take with all our spirits. We want to respect tradition but push the boundary forward.”

He added that all House of Suntory spirits are made via a collaborative process. Chief blender Shinji Fukuyo and his blending team combine various whiskies from different pot stills and barrels to produce one-of-a-kind creations.

For the first course, ELEVATE attendees enjoyed tuna tataki, veggie gyoza, and stuffed wontons with a Haku Blossom. The blend of Tozai Blossom of Peace sake, Cointreau, white cranberry, saline, and lime featured Haku, a vodka made of 100% Japanese white rice.

This was followed by a second course of various sushi rolls, paired with the Bees Knees, a cocktail made of lemon, honey, yuzu bitters, and Roku. The craft gin is a balanced blend of six distinctive Japanese botanicals — hence its name, which means “six” in Japan — combined with eight traditional botanicals.

At the end of the meal, the House of Suntory team shared pours of Hikbiki 30, a whisky that was released in 2022. Galotta explained that only 200 bottles of Hibiki 30 were released in the U.S., each one retailing for $5,000.

“We’ve been very selective about where we brought this,” Galotta said, adding that they were happy to share it with everyone at ELEVATE. “Hibiki is all about harmony, and harmony is all about what we do at Suntory.”

Suntory also presented guests with a parting gift: a bottle of Kansha 2023, Suntory’s 100th Anniversary whisky that is not available in stores. Presented in an elegant gift box with a commemorative glass, the special treat is sure to be savored and remembered by everyone at ELEVATE.

The post We’re Recapping Chilled 100 ELEVATE 2023 at Dragon King’s Daughter Dinner hosted by House of Suntory appeared first on Chilled Magazine.

Source: Mixology News

An unequivocally sophisticated experience, Chivas XV is best enjoyed in an elevated Gold Rush cocktail made with three simple ingredients.

Scotch

Chivas Gold Rush

Ingredients

• 2 parts Chivas XV
• 1 part Honey Syrup (*2 honey: 1 hot water)
• 1 part Lemon Juice

Preparation

1. Pour ingredients into a shaker filled with ice; shake until well chilled, strain into a glass over a large ice cube.
2. Add a lemon twist to garnish.

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Kicking off New York Fashion Week and just in time for Valentine’s Day, coordinating couples nationwide can experience their own Chivas ritual with a limited edition “Golden Hour Glow Up Cocktail Gift Set” which includes ingredients to create the ideal Golden Hour cocktail at home: the Chivas Gold Rush, along with two matching luxe tracksuits from luxury fashion brand Falguni Shane Peacock. This elevated twist on a whiskey sour is taken next level by Chivas XV, a blended Scotch aged a minimum of 15-years and selectively finished in French Cognac casks, creating a smoother, richer taste with a balance of refreshing citrus and subtle honey sweetness.

Available starting Feb 8th for a limited time and while supplies last for a SRP of $150 at CocktailCourier.com.

The post Chivas Gold Rush appeared first on Chilled Magazine.

Source: Mixology News

The entire ELEVATE group was treated to a seminar presented by artisan distiller and research scientist Ted Breaux, who was responsible for bringing absinthe back to the U.S.; and Dale DeGroff, the James Beard award-winning father of mixology who reinvented the bartending profession.

The pair discussed the history of the American cocktail and how major U.S. events helped to shape the cocktails of today.

Alcoholic beverages date back to 13,000 BCE, when the first evidence of brewing beer was documented. The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. By 1806, the word “cocktail” appeared in print.

“The cocktail is very much an American invention,” Breaux said, adding that it was a cultural contribution that spread across the world — and peak cocktail culture both in the U.S. and abroad was around 1914. This culture virtually ended after major events like World War I, the flu pandemic, prohibition, the great depression, and World War II.

But after the space age and sexual revolution in the 1950s and 60s, cultural norms began to shift. By the 1970s, the U.S. was in its disco area, and the high-volume bar concept was introduced. In the 1980s, people began drinking fuzzy navels, Long Island iced teas, screwdrivers, strawberry daiquiris, martinis, and more. But as Breaux said, those beverages were “all sizzle and no steak” — they were mixed drinks; not cocktails.

In 1988, however, DeGroff created the cocktail menu for The Rainbow Room’s grand reopening. Drawing inspiration from vintage bartending books — including Jerry Thomas’s “How to Mix Drinks,” he created 24 cocktails, which were later pared down to a selection of 16. The final lineup featured craft cocktails made with fresh ingredients and premium liquors, all mixed by hand. With the new menu and cocktail dinners that shortly followed, DeGroff unknowingly forever changed the trajectory of the modern cocktail.

“I’ve had such a serendipitous career,” DeGroff said with a laugh. “I had a lot of happy accidents in my life.”

The post We’re Recapping Chilled 100 ELEVATE 2024: The Second Golden Age of the American Cocktail with Dale DeGroff and Ted Breaux appeared first on Chilled Magazine.

Source: Mixology News

How to Make Your Guest Drunk on a Story so that Next Time They Come for More?

An usual title, indeed. However, Anastasia Taracor, a product placement person for shows such as The Morning Show and Succession, uses her 15 years of brand placement to illustrate her point.

She explains people go to movies and bars to escape, be entertained, or appreciate the aesthetics of a bar. They go there to connect with others or go solo. In this atmosphere, stories become an important element of the experience.

In movies, a hero is involved in a challenge or has a love interest. Then, there is a guide whose role is to help the hero to understand or succeed.

This same scenario is found in a bar. The customer is the hero, and you, the bartender, are the guide. When customers recognize you as a guide, they want you to help them understand and succeed in bringing a new understanding of a subject.

Thus, it is up to you to tell a story that keeps your customer engaged. Here are some ways to do this:

• Talk to them about the ingredients in the cocktail you are making for them.
• Use your artistic movements to help make it fun to watch you make the cocktail.
• Share with them how the bar got its name.
• Share a brief recap of how you became a mixologist at this bar.
• Movies you are excited about.
• Ingredients you are working with to create new cocktails.

Work as a Team

In the middle of your story, you will sometimes be interrupted. There is a way to carry on the story and keep your customer engaged. Set up a meeting and discuss with the assembled team your stories. Thus, if you are called away from the story, the team member can pick up the narrative to keep the customer engaged.

Think of it like sharing a family meal. You are talking about your work, and a family member who knows the story finishes the story when you have to take an important phone call.

5 Mistakes You Can Make When Storytelling

• You are at low energy and make it seem like talking is a chore.
• Inauthenticity – People can tell if you are making things up.
• Lack of Clarity – You take too long to get to the point.
• Overpouring—You are sharing intimate details about yourself or colleagues.
• Ignorance—If you don’t know the answer, say so.

Stories are a Magnet

People in bars typically want to talk to someone, and being entertained with an engaging story helps add to their experience.

Ingredients of successful storytelling:

• Curiosity—Keep growing and learning so you have things to share.
• Emotion—Telling a story in a monotone does not hold a person’s interest.
• Action—Ask questions. Keep the customer engaged.

Stories are magnets that create a way for people to connect. Remember, you, the bartenders, are the guides. Use your talent and storytelling to keep the customer wanting to return for more.

The post We’re Recapping ELEVATE 2023: Elevate Your Storytelling Seminar appeared first on Chilled Magazine.

Source: Mixology News

We step inside the mind of George F. Manska for an analytical look at the Quest for the Best—Spirits Drinkers Drink, But Don’t Know Things

Proof or ABV: Proof can denote approximate alcohol content of any spirit although it is commonly associated with whiskey and originated with rum. Sailors came up with two methods to be sure they weren’t being scammed out of the ethanol content of their daily tot o’ rum as ship officers would dilute to stretch stores; (1) add gunpowder and ignite with a magnifying glass or (2) load it into a pistol. If it flamed, or the gun fired (audible explosion), the rum was considered to have enough alcohol to meet the standard and perhaps prevented mutiny.

Proof was applied to spirits in England as early as the 16th century to determine taxation rate. By 1816 English were measuring specific gravity of spirits with a hydrometer, 100 proof was 57.15% ABV (alcohol by volume), and those mentally challenged by decimal points decided that 200 proof would be 100% ABV. If 57.15% was 100 proof, wouldn’t 200 proof be 114.30% alcohol? How can anything be over 100% pure? Happy to finally clear that up.

Most distillers replaced proof with ABV on their labels, and average human sensory is capable of noting differences of roughly 2% in ABV. An error of 14.3%ABV? Proof is obviously not a usable scale of measurement to discuss degrees of human sensory detection. The accepted Goldilocks (not too hot, not too cold) version of alcohol content for a distillation to be called spirit is 40% ABV but is not specifically regulated and more general acceptance. Most drinkers do not understand what ABV actually represents. Here is a guide.

Directly from a pot still, the spirit can be 60-80%ABV. Column stills can produce as high as 95% ABV sprits (vodkas e.g.)

Barrel Entry Proof: The alcohol content at which distilled spirits are placed into barrels for aging. The distiller may choose barrel entry proof and may “proof up” their spirit by adding alcohol or “proof down” by adding water to reach the desired ABV.

1. Low End (110 Proof / 55% ABV): Some opt for lower proof for slower aging or to produce lower ABV when bottled.

2. Middle Range (around 115-120 Proof / 57.5-60% ABV): A choice that allows for a good interaction between the spirit and the wood, leading to a better-balanced spirit.

3. High End (125 Proof / 62.5% ABV): Can lead to a faster aging process, as the higher alcohol content extracts flavors from the wood more quickly. It may result in a more robust and intense spirit.

Cask Strength and Full Proof for aged spirits, both refer to bottling directly from the barrel with no changes or alterations to ABV. Clear spirits such as unaged white dog whiskey, gin, vodka, can be bottled as Full Proof. There are a few people out there who mistakenly believe that cask strength is the same as barrel entry. Not true, barrel exit ABV is seldom same as barrel entry ABV.

Age statements: Inform consumers the minimum time the spirit has been aged. Common age statements:

1. Single Age Statement: The youngest spirit in the bottle. If a blend of 5-yo and 10-yo, label might say “Aged 5 Years.”

2. Minimum Age Statement: Specifies minimum age but may also contain older components. If “Aged at Least 3 Years,” the youngest spirit is 3-yo, but there may be older.

3. Blended Age Statement: Label indicates youngest, like “Blended Scotch Whisky Aged 12 Years.” Youngest is 12-yo.

4. Vintage Statements: The year the spirit was distilled or bottled. “Vintage 1995” means produced in 1995.

5. No Age Statement (NAS): Some opt for “No Age Statement” (NAS).

6. Matured For/Finished In: States maturation age or cask finish, “Matured for 2 years, finished in sherry casks.”

What Does it Matter? Try this. Add enough alcohol (95% Everclear works) to your favorite 40%ABV spirit($50btl.) to make it 53% alcohol. Starting with 1 oz of 40% My Old Fave, add .31oz of 95% ethanol($37btl.) to get a 53% alcohol spirit. Taste it next to a similar style 53% ($110btl.) with cask strength designation, let someone blind you, and include your favorite 40%. Did you get them right 3 times in a row when someone else chose tasting order? The reverse can be done by watering down a cask strength spirit. I will leave the math to you. Also, age may be rarer, but bad stuff happens quickly as barrels age.

Motivations of the average spirits drinker: Most are in search of better, best, rarest, oldest and some want most expensive to flaunt the price tag. Most believe older is better, and higher ABV or cask strength is better, or higher price is better. Their value system revolves around ABV and age statements. This shallow approach has nothing to do with spirits quality. Get serious.

Know Things: Stop drinking out of glassware that shoves ethanol up your nose (ethanol is a pungent, distracting anesthetic) which numbs the ORNs (olfactory receptor neurons) and prevents your nose from picking up all the subtle aromas. The only reason to drink from tulips is to be like everyone else. It’s the fraternal ID and recognition badge.

Knowledge is key: depending on high ABV, and by not cultivating personal taste, you will always be a label buyer, playing one-upsmanship, endlessly posting bottles pics you “scored,” buying only what others recommend, continually using “smooth” as your only descriptor, plopping that Blanton’s down at the register with the macho-swagger-half-grin, and desperately trying to gain approval among peers as a “knowledgeable whiskey drinker” without ever once daring to voice opinion fearing discovery as a wannabee/poser.

Be Tyrion Lannister – learn and know things, it improves the experience and empowers you to make better decisions. What everyone else does matters not, what serves you best is the noble quest for knowledge.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: Spirits Drinkers Drink, But Don’t Know Things appeared first on Chilled Magazine.

Source: Mixology News

Established in 2018 by Laurent Berriat, Oliver Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirits brand, born from the collaborative efforts of three seasoned industry professionals.

In its inaugural year, Spiritique introduced Yu Gin later introducing Yu No, a non-alcoholic alternative to Yu Gin. For those seeking a tasty mocktail, Yu No can be incorporated for its fresh yuzu flavors along with the other botanical flavors used in the original spirit.

Non-Alcoholic

YuNogroni

Ingredients

• 1 1/2 oz. Yu No
• 1/2 oz alcohol-free vermouth
• 1/2 oz Italian bitter

Preparation

1. Add ingredients to mixing glass, pour on ice into a glass and garnish with olive.

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Non-Alcoholic

Koori

Ingredients

• 1 1/2 oz. Yu No
• 1/4 oz. orange blossom syrup
• lemon sorbet
• Matcha powder

Preparation

1. Combine all ingredients in a shaker with ice, and shake.
2. Pour in a glass and add matcha powder to garnish.

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Non-Alcoholic

Grapefruit Mocktail

Ingredients

• 1 1/2 oz Yu No
• tonic
• 1 slice grapefruit

Preparation

1. In a highball glass, pour some ice cubes and Yu No.
2. Top with tonic water and a slice of grapefruit for garnish.

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Non-Alcoholic

South Side

Ingredients

• 1 1/2 oz. Yu No
• 1/4 sugar syrup
• lemon juice

Preparation

1. Shake vigorously, pour into a Martini glass, and top up with 6 drops mint-infused olive oil.
2. Garnish with mint leaves and a cucumber slice.

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Non-Alcoholic

Thyme Highball

Ingredients

• 1 1/2 oz. Yu No
• Tonic water

Preparation

1. Pour ingredients into a highball glass filled with ice.
2. Complete with tonic water and garnish with a lemon peel and a sprig of thyme.

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The post 5 Must Mix Mocktails Made with Yu No Gin appeared first on Chilled Magazine.

Source: Mixology News