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February 2024

5 Must Mix Mocktails Made with YuNo Gin

By | 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, Spirtiique 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.

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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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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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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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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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 YuNo Gin appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE 2023: Dinner Hosted by Rooster Rojo Tequila

By | Mixology News

The group of bartenders boarded the bus at the Brown Hotel for the short ride to La Bodeguita de Mina, a Cuban-themed restaurant.

Designed to replicate the feel of Cuba in the 1950s, we looked forward to trying food made with recipes passed down from family members.

Katy Wallace, National Brand Ambassador for Amber Beverage Group, greeted us as we entered a room in the back of the restaurant, set up and waiting for our arrival. We walked up to the sidebar and took a highball glass filled with their delicious Havana Punch with the addition of a kick of Rooster Rojo Reposado Tequila.

After we mingled and greeted other conference attendees, we found a seat. Katy welcomed the group.

She said, “This evening is meant to be an evening of fun and camaraderie. I want you to enjoy yourself and your fellow conference attendees.”

Instead of talking at length about the brand in front of the group, it was refreshing how she purposely went to each attendee during the course of the evening. She talked with them and shared information about the brand, enabling them to ask questions.

We smiled as the giant platters of appetizers arrived.

• Papas Rellenas are crispy breaded potato balls with savory ground beef
• Cuban Nachos–think nachos with plantains
• Empanadas Cabanas – stuffed pastry shells with beef with picadillo (roasted corn, bell peppers and spinach) 

Then the Bodeguita Margarita with a blend of Rooster Rojo Blanco and Rooster Rojo Smoked Pineapple Anejo, lime juice, and house sweet and sour arrived as we continued chatting. So, refreshing.

Katy told us we could order our entrée directly from the menu, which included traditional Cuban rice dishes, Pollo (wide variety of chicken), Carney Bistec (Beef from braised beef to steak), and Pescado y Mariscos (fish and shrimp). We appreciated that we could choose our entree, and vegetarians were happy too.

The dessert was a delightful end to the meal – Cuban vanilla flan served with pina colada ice cream paired with an espresso martini made from Rooster Rojo Anejo Tequila.

It was a delightful evening where we laughed, ate, and learned:  

• Rooster Rojo is made from 100% Blue Weber Agave cooked in autoclaves for ten hours. No diffuser is used. It is fermented using a special yeast, a well-kept secret of the master distiller, Arturo Fuentes Cortes. (We learned the importance of yeast on our Bourbon distillery tours!) Then, it is double-distilled in stainless steel pot stills.

• The water used for Rooster Rojo tequila is filtered through Mexican silver, making the drink softer and smoother. They are the first tequila brand to use this technique. Innovation is important to the brand.

• The bottle takes its shape from the Tequila Volcano, which can be seen from the distillery.

• The rooster is a well-known symbol in Mexico (as well as other cultures). It represents strength and wisdom, confidence, and courage. It is a symbol of Mexican national pride, so it is a fitting name for a brand representing the true spirit of Mexico. (Fun fact: Most roosters can crow by the time they are four months old!)

Rooster Rojo Tequila is launching a Mezcal next year, and Chilled 100 bartenders will be among the first to receive bottles to sample. You should sign up today if you are not a Chilled 100 member!

The post We’re Recapping Chilled 100 ELEVATE 2023: Dinner Hosted by Rooster Rojo Tequila appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE 2023: Behind the Schtick: Janell Bass of Ponyboy Slings

By | Mixology News

Behind the Schtick: Using Your Bar Tools to Build Your Own Business was an ELEVATE panel moderated by Janell Bass of Ponyboy Slings.

Panelists included Leah Dufresne, beverage consultant at Cocktails & Grace; Aaron Joseph, co-owner of CAnE Collective; De’Qustay Johnson, a mixologist and the owner of Mobile Bar ATL; and Mike Bass of Ponyboy Slings.

“Everyone here has been a bartender,” Janell began, “[and] all of the skills that we’ve learned behind the bar … translate so well into going into your own business and becoming an entrepreneur.”

She explained that she and her husband Mike were creating cocktails for big-name bourbon brands via their consulting company, Punchbowl Projects. But soon enough, they realized they had another potential business venture on their hands. Utilizing everything they learned as bartenders, they created Ponyboy Slings. Today, their ready-to-drink craft bourbon canned cocktails are available in numerous locations throughout Kentucky.

Janell and the panelists offered their advice to ELEVATE bartenders who are looking to branch out and build their own businesses. Janell’s advice was to create a timeline and be OK with it. Certain parts of the journey might take longer than is ideal, but it’s important to be realistic about how much can truly be accomplished within a certain timeframe. She added that it’s unlikely that a new business will be profitable right from the start, so entrepreneurs must be OK with doing other work on the side to generate an income.

DeFrey said that it’s critical to embrace the process in its entirety and try not to take any shortcuts by skipping steps. Doing everything sequentially and with care will help you get to your end goal slowly but steadily. Grace added that when problems do arise, accepting them will help you create solutions and build a stronger business.

Mike added that it’s important to stay authentic to yourself throughout the process. Other people might have ideas about what your brand should be, but at the end of the day, it’s your business. You must make sure that the time and money that you invest are working toward what it is that you want out of it all.

In that same vein, Johnson urges new business owners and entrepreneurs not to compare themselves to anyone else. There will always be competition; there will always be a similar brand or product. But if you do your research, you can help your business stand out and succeed.

The post We’re Recapping Chilled 100 ELEVATE 2023: Behind the Schtick: Janell Bass of Ponyboy Slings appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE 2023: Lynnette Marrero’s Diversity, Equity, and Inclusion panel discussion

By | Mixology News

The entire ELEVATE group attended the seminar, Navigating the Future of Hospitality: A DEI Panel Discussion.

Panelists included Lynnette Marrero (she/her), partner and chief mixologist at Delola; Ariel Neal (she/her), owner and operator of Good Farms Healing Haven; Emma Alexander (she/her/they/them), a traveling consultant, mentor, and spirits cocktail competition judge; and Carlos Cuarta (he/him), a bartender and mixologist at High Proof Chicago.

The panel discussed what diversity, equity, and inclusion means to them; shared their personal experiences about the topic; and offered ways that those in the industry can help create a more diverse, equitable, and inclusive environment.

Neal described DEI as hospitality at its finest, explaining that it all boils down to treating everybody with respect.

“If you want to be taken care of,” she said, “take care of somebody else.”

Marrero added that asking about and including individuals’ pronouns is part of being inclusive.

Alexander talked about how when she started bartending in the early 1990s, no minorities were working in the hospitality industry. Accommodations for neurodivergent individuals were also lacking, and she found herself trying to make sense of written cocktail recipes with pictures and songs.

Though diversity and inclusion have improved since then, all the panelists agreed that there is a lot more work to be done. Cuarta urged people to, “be open to helping and pushing for a change,” adding that leaders in the workplace are tasked with motivating their teams to be a part of that change.

Alexander said that creating a diverse and inclusive culture begins even before an individual is hired. Job postings should be accessible, include inclusive language, and reflect all different types of people. Interviews should reflect inclusivity, so people feel comfortable being themselves; the interviewer should ask individuals about pronouns and how to correctly pronounce their names. Additionally, prospective employees should know that they will not be required to wear gender-specific uniforms. We need to, “bring the ‘hospitable’ back in ‘hospitality,’” Alexander said.

The post We’re Recapping Chilled 100 ELEVATE 2023: Lynnette Marrero’s Diversity, Equity, and Inclusion panel discussion appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE 2023: Raising the Bar: Choose Your Own Adventure Seminar

By | Mixology News

In Raising the Bar: Choose Your Own Adventure, industry professionals discussed the ins and outs of bar management, including staff retention, getting the most out of your liquor representative and supplier relationships, and the various aspects of bar ownership.

Panelists included Emma Alexander, a traveling consultant, mentor, and spirits cocktail competition judge; Robin Wolf, a bar owner, certified spirits professional, certified sommelier and cicerone, mentor, and expert in locally focused and sustainable mixology; Tara Gillum, who operates a cocktail bar that specializes in premium drinks at a blue-collar price point; and Ryne Hoffman, who runs the bar program at a multi-venue hotel. It was moderated by Steven Huddleston, a beverage professional with more than 15 years of experience in the hospitality industry.

The panelists offered their suggestions for three different “adventures,” each outlining a scenario that one might encounter while working in bar management. The first thing they discussed was how getting and keeping staff has always been an issue in the industry — and it continues to be an ever-growing problem. Huddleston asked for successful techniques and ideas to obtain quality staff, as well as any methods the panelists use to keep them on payroll long-term.

Alexander suggested asking atypical interview questions, such as: What were you listening to in the car on the way here? Or, what did you have for dinner last night? This will not only help you get to know a prospective employee better from the very beginning, but it will get you attuned to their learning style. “If I cannot personally train you,” she explained, “I will pair you with someone who has a learning style similar to yours, so you don’t feel alienated during training.”

Hoffman assigns each barback to a bartender, who serves as their mentor. This helps to keep new employees accountable and invested in the program. Gillum uses a family-style model to keep the team accountable. Everyone meets at her house for brunch once a month, which fosters personal relationships between employees. This helps the group understand that all feedback comes from a place of love rather than reprimand.

Wolf said that retaining employees comes down to one basic idea: treat people well so that they stay with you. “Investing in your people returns to you multifold,” she said. “Retention is key to company culture, to your bottom line, to pretty much everything. It’s very intersectional.”

The post We’re Recapping Chilled 100 ELEVATE 2023: Raising the Bar: Choose Your Own Adventure Seminar appeared first on Chilled Magazine.

Source: Mixology News

We’re Recapping Chilled 100 ELEVATE 2023, with Heaven Hill’s Bottled-in-Bond Luncheon

By | Mixology News

After returning from an outing, we entered the ballroom with tables set for tasting and lunch.

Moderator Bernie Lubbers presented a gift from Heaven Hill, a Bartender’s Backpack manufactured by Cocktail Kingdom, was at each of our seats. While we marveled at the generous gift, we noticed immediately the tab had the “Bottled-in-Bond” engraved on the leather.

Bottled-in-bond designation mandates the brands adhere to strict regulations. The spirit must be aged at least four years and be 100 proof, produced by one distillery in one season, and aged in a bonded warehouse.

This higher-proof bourbon went out of favor in the ’70s and ’80s, and the regulations were very restrictive and costly. Heaven Hill was proud to announce at our luncheon that it once again has gained the status of bottled-in-bond for its high-proof spirits. Thus assuring the person purchasing the product has the assurance of its quality. Plus, bartenders can make savory cocktails for those wanting less sweetness.

History of Heaven Hill

Ed Shapira, a department store owner, saw that Kentuckians were fond of their whiskey. By chance, an opportunity arose to invest in a distillery. He talked three friends into investing $17,500 each in a distillery named Willian Heavenhill, located on acreage in 1934.

The aging of whiskey takes time. Thus, his friends lost patience and wanted Shapira to buy them out. After a discussion with the family, the decision was made: they bought the partners out, and it was now a family-owned operation. In 1939, they released Old Heaven Hill Bottle-in-Bond whiskey.

After Ed’s retirement, his son Parker took over. Under his watch, Elijah Craig, Evan Williams, and Henry McKenna brands were released.

Tragedy Struck

On November 7, 1996, a fire started in the distillery. The estimated loss was $30 million, 92,000 barrels of aged whiskey. It was feared the all-important strain of yeast used since 1935 was lost. However, entrance was gained to the 5th-floor refrigerator holding the yeast. To the joy of all, the refrigerator was still cold, and Heaven Hill was assured it could continue to maintain its brands.

No employees were dismissed, and they continued to show up for work each day. The shipping building was saved so they could send out bottles from the unaffected building. Other distilleries rallied around them, and for years, Heaven Hill was produced by other distilleries.

Sale of Bernheim

Owners of the Bernheim approached the Shapira family about buying their nearby distillery. The decision was made to purchase this fully automated and streamlined distillery. Expansion continues today, with more warehouses and additional copper fittings, which helped remove sulfurous notes from the whiskey.

Our tasting included

Mellow Corn Straight Whiskey—100 Proof, made of 80% corn and aged 4 years in used Bourbon Barrels. The only remaining national producer of Straight Corn Whiskey.

Rittenhouse Rye—100 Proof, made of 51% Rye for a distinct, spicy flavor.
Evan Williams Bottled-in-Bond—100 Proof, product of one season, one distillery, bottled at 100 proof and aged at least 4 years.

Heaven Hill Bottled-in-Bond—100 proof, one distillery, one season, and aged 7 years. Gold Medal at San Francisco World Spirits Competition, 2022.

The future for Heaven Hill is bright as it continues to expand its production facilities. The delineation of Bottle-in-Bond will surely help it stand out from other distilleries.

Today, it remains a family-owned brand that started from humble beginnings. The brand, which recovered from a tragic fire, now is the largest bourbon producer and has the second-largest whiskey inventory in the world.

The post We’re Recapping Chilled 100 ELEVATE 2023, with Heaven Hill’s Bottled-in-Bond Luncheon appeared first on Chilled Magazine.

Source: Mixology News

Lucine Hurricane

By | Mixology News

Just in time for Mardi Gras, Hotel Lucine’s bar team and founder of Half Step, Chris Bostick, have created the Lucine Hurricane!

Ahead of the celebrations next month, revelers are welcomed at the revitalized 1960s motor court to kick off their festivities at two restaurants – American “fine-ish” restaurant, The Fancy, and all-day dining space, The Den, as well as the largest beachfront rooftop bar in Galveston. Guests can grab one of their three traditional Mardi Gras cocktails to go from Hotel Lucine’s lobby or rooftop bar and grab a bag of mini beignets on their way out.

Can’t make it? We’ve got the recipe so you can still join in on the fun! Check it out below.

Photo by Samantha Wiley Photography

Rum

Lucine Hurricane

Ingredients

  • 1.5 oz. Plantation Light Rum
  • 1.5 oz. Appleton Dark Rum
  • 0.75 oz. Passionfruit Juice
  • 1 oz. Orange Juice
  • 1 oz. Fresh Lime Juice
  • 0.5 oz. Grenadine
  • 0.5 oz. Simple Syrup

Preparation

  1. Measure with jigger & pour ingredients into shaker.
  2. Whip shake with small amount of ice (always shake parallel to the bar).
  3. Pour into Hurricane glass.
  4. Fill with crushed ice.
  5. Garnish with Orange wedge and a cherry flag made with mardi gras cocktail decorations.

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The post Lucine Hurricane appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Pisco Sour Day with These 9 Flavor Combinations!

By | Mixology News

Happy Pisco Sour Day!

February 3rd is a great opportunity to pay homage to Peru’s history, tradition, and craftsmanship as it celebrates its national drink.

First created at Morris Bar in Lima in the early 1900s, the Pisco Sour is a staple at celebratory occasions in Peru and beyond. North Jersey’s Jarana is no exception, as the cocktail is the centerpiece of its colorful beverage program!

Turning the holiday into a month-long celebration, Beverage Director Mike Ryan has introduced 9 variations of the cocktail! “Acurio International’s nationwide celebration of Pisco Month is an opportunity to share our influences and flavors from across the world — from Dubai to San Francisco, Lima to Miami, Barcelona to New Jersey… Every flavor in our Pisco Month roster represents the culinary mixing glass that is Peru-influenced from across the globe, mingled and seasoned in Peru,” says Mike.

Official Recipes Courtesy Mike Ryan, Corporate Beverage Director, Acurio International

Classic Pisco Sour

Ingredients

  • 3 parts Pisco
  • 1 part Fresh Lime Juice
  • 1 part Simple Syrup (we use a 3:2 ratio of sugar:water)
  • 1 Egg White

Preparation

  1. Combine all ingredients in a shaker tin and shake without ice to help froth the egg white.
  2. Add ice, and shake for about 20 seconds.
  3. Strain into a chilled cocktail glass and garnish with 3 drops of angostura bitters.

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Some other variations on the classic

Maracuya Sour : Classic Pisco Sour + 0.5 oz Passionfruit Puree

Chicha Sour: Classic Pisco Sour + 0.5 oz Chicha Morada

Lychee Sour: Classic Pisco Sour + 0.5 oz Lychee Puree

Togarashi Sour: Classic Pisco Sour + 0.5 oz Togarashi Syrup*

*Togarashi Syrup – Combine 2 tbsp Togarashi with 1 liter hot simple syrup. Let sit overnight in fridge, and then strain.

Prickly Pear Sour: Classic Pisco Sour + 0.5 oz Prickly Pear Puree

Royal Sour

Ingredients

  • .75 oz. Lime Juice
  • .75 oz. Simple Syrup
  • 2.25 oz. Mosto Verde Pisco
  • 1 Egg White

Preparation

  1. Combine all ingredients in a shaker tin and shake without ice to help froth the egg white.
  2. Add ice, and shake for about 20 seconds.
  3. Strain into a coupe glass and garnish with 3 drops of angostura bitters and edible gold dust.

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Catedral Sour

Ingredients

  • 6 parts Pisco
  • 2 parts Fresh Lime Juice
  • 2 parts Simple Syrup
  • 2 Egg Whites

Preparation

  1. Combine all ingredients in a shaker tin and shake without ice to help froth the egg white.
  2. Add ice, and shake for about 20 seconds.
  3. Alternatively, you can combine all ingredients in a blender for a frosty, frozen version.
  4. Strain into a wine glass (if blended, just pour), and garnish with 3 drops of angostura bitters and edible flowers.

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King Cake Sour

Ingredients

  • 3 parts Pisco
  • 1 part Fresh Lime Juice
  • 1 part Simple Syrup
  • 1 Egg White
  • 1 Pisco Sour
  • .5 oz Vanilla Syrup

Preparation

  1. Combine all ingredients in a shaker tin and shake without ice to help froth the egg white.
  2. Add ice, and shake for about 20 seconds.
  3. Strain into a chilled cocktail glass and garnish with 1 shake each blue spirulina, turmeric, and pitaya powders for a pop of color.

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The post Celebrate Pisco Sour Day with These 9 Flavor Combinations! appeared first on Chilled Magazine.

Source: Mixology News

Cupcake Vineyards and Love Is Blind Collab for Love is Wine Chardonnay

By | Mixology News

Netflix’s Love Is Blind is officially collaborating with Cupcake Vineyards to exclusively launch Love Is Wine Chardonnay, a first of its kind collaboration for the show.

“Cupcake is all about creating moments of real connection with friends and loved ones over a glass of wine, so this felt like the perfect collaboration for us,” says Helen Kurtz, CMO for Cupcake Vineyards.

“We are beyond excited to enhance the experience of enjoying the show by pairing our delicious Chardonnay with one of our favorite TV shows.”

The limited-edition bottles are inspired by the unmistakable golden goblets featured on Love Is Blind.

The bottles are available nationwide on February 1st, ahead of the Valentine’s Day season six premiere of the most talked about unscripted series.

As part of the launch of the wine, Netflix and Cupcake came together to create a collaborative campaign featuring fan favorite alumni cast members back in the pods, including Micah Lussier (Season 4), Taylor Rue (Season 5), Bartise Bowden (Season 3), and Marshall Glaze (Season 4), leading fans to suspect an all-star season was coming up, until the big reveal that this was, in fact, the launch of this fun campaign!

Through this collaboration, consumers will be able to scan the QR code under the cap of Love is Wine Chardonnay, Cupcake Vineyards, and Cupcake LightHearted still wines and enter the “Love is Wine Golden Goblet Sweepstakes” for their chance to win a golden goblet daily and a grand prize trip to a romantic resort in Playa del Carmen, Mexico that has been featured on Love Is Blind.

The post Cupcake Vineyards and Love Is Blind Collab for Love is Wine Chardonnay appeared first on Chilled Magazine.

Source: Mixology News

Raise the Bar at Home with Diageo’s Astral Margarita!

By | Mixology News

Diageo is shaking up the cocktail scene with the launch of the Astral Margarita, the sixth and latest offering in its popular line of ready-to-serve cocktails, The Cocktail Collection.

This news arrives on the heels of the Astral Margarita’s recent recognition at the prestigious San Francisco World Spirits Competition (2023), where it was awarded a Double Gold medal rating—an accolade achieved by very few spirits entries. The Astral Margarita now joins the ranks of the already acclaimed collection, which includes the Ketel One Espresso Martini, the Ketel One Cosmopolitan, the Bulleit Old Fashioned, the Bulleit Manhattan, and the Tanqueray Negroni.

Crafted with quality ingredients and precision, this ready-to-serve sensation captures the essence of Astral Tequila, which utilizes a traditional, time-intensive process to achieve a smooth, bright profile with bursts of citrus and notes of agave. The signature serve combines blanco tequila, zesty lime juice, and triple sec, delivering a tasty medley of agave, juicy, tart lime, tangerine, and a soft vanilla finish. Presented in a striking blue bottle adorned with stars that pay homage to its celestial name, the Astral Margarita is a true embodiment of the brand’s ethos, ‘of the stars.’

“We are committed to bringing bartender-quality cocktails straight to our consumers’ fingertips, so hosts can focus on enjoying moments with their guests, worry-free,” explained Nikhil Shah, Brand Director at Diageo.

“We are thrilled with reception of The Cocktail Collection so far, and with the margarita’s enduring appeal, it is our hope that we will reach even more cocktail enthusiasts with our newest offering.”

The Astral Margarita is available nationwide in two large sized formats: 350ml (SRP: $13.99) and 750ml (SRP: $25.99), serving four and eight cocktails per glass bottle, respectively, with an average ABV (alcohol by volume) of 20%. For more information on The Cocktail Collection, including where to purchase, visit thecocktailcollection.com or follow along @thecocktailcollection, and remember to please open, pour, and serve responsibly.

The post Raise the Bar at Home with Diageo’s Astral Margarita! appeared first on Chilled Magazine.

Source: Mixology News