Monthly Archives

September 2024

We Ask Founder Varun Jain about Innovation and Smoke Lab Vodkas

By | Mixology News

For Smoke Lab, innovation isn’t just a goal—it’s a driving force.

As a hub of creativity and experimentation, Smoke Lab is committed to refining and enhancing concepts, flavors, and designs. Founder Varun Jain and his team are currently expanding the Smoke Lab portfolio with uniquely Indian flavored vodkas. We ask Jain to tell us more about the inspiration behind these district flavor profiles.

Talk to us about what is new at SMOKE LAB.

Our mission at SMOKE LAB is innovation – it is the core of what we do. SMOKE LAB is our incubation laboratory where unconventional and innovative minds come together to deliberate and develop new concepts, products, flavors, and designs. Through SMOKE LAB, we not only develop new concepts, but we continuously revisit our existing brands to make them better. Currently the team is focused on building the SMOKE LAB portfolio of uniquely Indian flavored vodkas and launching a portfolio of international spirit brands which we will bring to the US market, beginning in the spring of 2024.

Tell us how the flavors of India/Indian palate have inspired many of your expressions.

Our objective behind the SMOKE LAB flavor range was to introduce authentic Indian flavor vodka expressions to consumers around the world. Aniseed was the first and has been very widely accepted in both the international and domestic market. SMOKE LAB Saffron debuted with great success in the US in August 2023, and we have additional flavor expressions in development.

Talk to us about the flavor profiles of SMOKE LAB Vodka expressions

SMOKE LAB VODKA Classic, 40% ABV, is an ultra-pure spirit immersed in intrigue. It opens with fresh nutty aromas and hints of citrus fruits and unfolds into an intensity and complexity on the palate. The finish is subtle citrus fruits with hints of nutty characters.

SMOKE LAB Aniseed Vodka, 37.5% ABV, is a playful exploration of a much-loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom note on the palate.

SMOKE LAB Saffron marries India’s finest, award-winning vodka with Kashmiri Saffron, the rarest and most coveted type of saffron cultivated from the valley of Kashmir. The result is a luxurious spirit that delivers subtle, sweet earthy notes that give way to a delicate floral finish.

We continue to experiment with a range of Indian flavors and look forward to releasing the next SMOKE LAB flavor expression in the future.

What sets SMOKE LAB Vodkas apart?

We are not trend-followers. We believe in authenticity and creating brands which stand the test of time.

Unlike any other vodka on the market, SMOKE LAB Vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice. Basmati rice was chosen because of its distinctive flavor and unique floral aromas. Once harvested, the fresh Basmati rice is steeped in pure Himalayan natural spring water followed by a traditional 5X distillation process and then finished in an ultra-modern two-step Sparkle Filtration system. Every bottle of SMOKE LAB Vodka is made in India’s first zero carbon footprint distillery. .

What should bartenders know about your brands?

We want bartenders to know that SMOKE LAB Vodka is highly versatile making it a great choice for mixing up popular classic and contemporary cocktails while also offering an exciting new palette for creating cocktails that highlight the distinct flavors of India.

The success of our SMOKE LAB vodka is largely because of the love we received from the bartending community. We value their support and are very open to their suggestions on how we can continue to build and expand our award-winning SMOKE LAB Vodka brand.

The post We Ask Founder Varun Jain about Innovation and Smoke Lab Vodkas appeared first on Chilled Magazine.

Source: Mixology News

Behind the Espresso + Prosecco

By | Mixology News

The duo behind Attaboy, Samuel Ross and Michael McIlroy have recently opened a new spritz and natural wine bar, Good Guys, on the Lower East Side.

Their innovative Espresso + Prosecco cocktail takes the best components of a classic Spritz + Espresso Martini and creates a refreshing blend of citrus, vanilla, and robust espresso notes. Ross and McIlroy drew inspiration from a non-alcoholic drink they developed for their Australian cafe, Hearts, located in Nashville. This version replaces tonic water with a house blend of Amaro resulting in a bubbly spritz that brings the warmth + caffeine of an Espresso Martini.

Espresso + Prosecco

by Samuel Ross + Michael McIlroy (Owners, Good Guys)

Ingredients

  • 1 oz. Good Guys Amaro Blend #1
  • 1 oz. Fresh Orange Juice
  • ½ oz. Vanilla Syrup
  • 1 oz. Espresso (Good Guys’ uses Stumptown Holler Mountain Blend
  • Prosecco, to taste

Preparation

  1. Add all ingredients into a Bodega glass and build; add cracked ice to the top and splash with Prosecco to taste.
  2. Garnish with an orange slice, sprig of mint, and espresso beans.

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The post Behind the Espresso + Prosecco appeared first on Chilled Magazine.

Source: Mixology News

We Ask Casa Azul CEO Dennis Carr about Agave and Authenticity

By | Mixology News

Casa Azul Organic Tequila is more than just a spirit. It is a story of perseverance, passion, and the pursuit of excellence.

Rooted in rich Mexican traditions, Casa Azul reflects the spirit of its founders who have been cultivating agave for generations.

Casa Azul continues to honor its origins with every bottle, to create a tequila that is as authentic as it is exceptional. We ask CEO Dennis Carr to tell us more about this truly unique tequila.

Talk to us about Casa Azul.

Casa Azul Organic Tequila traces its roots back to a legacy of resilience and passion in Amatitán, Jalisco, Mexico. Founded on the visionary ideals of our founders and the impeccable standards of the Montes Family—third-generation agave farmers turned distillers—our journey began 89 years ago. Alvaro Montes Contreras, a humble farmer, first planted agave seeds in unforgiving soil. With the sweat of his brow and the strength of his back, he nurtured an astonishing agave harvest. Yet, in a cruel twist, that hard-won parcel of land was taken from him.

Despite facing adversity when his first parcel of land was lost, Alvaro’s determination led him to cultivate another plot where he built a small casita to live and work. Through tireless effort, he transformed barren earth into fertile ground, yielding an exceptional agave harvest. This spirit of resilience and dedication persists within the Montes family and is embodied in every drop of our craft-distilled, award-winning organic tequila.

Today, Casa Azul Tequila remains committed to disrupting the category and honoring its founders. We use a uniquely plant-first, single estate approach, crafting tequilas that showcase the vibrant character and flavors of the agave plant with an exceptionally smooth finish.

What would you like bartenders to know about Casa Azul Organic Tequila?

Casa Azul originated with a dedication to purity and sustainability. We are proud to be certified organic with no additives, capturing the essence of agave in every sip. Our tequilas undergo a meticulous process: naturally fermented, twice distilled, and gently filtered using an exclusive dual distillation method. We are free of additives and use only three ingredients–Organic Blue agave, natural spring water and wild yeast—to ensure exceptional quality.

Our Blanco tequila undergoes a resting period of 2-3 months before bottling. The Reposado tequila matures for 4-6 months in American oak bourbon casks. Our Añejo tequila ages for 15+ months in American oak bourbon casks.

We aim to provide bartenders with tequilas that not only stand out in taste but also reflect our commitment to sustainability and organic farming.

Tell us about the packaging and bottle label.

At Casa Azul, we pride ourselves as the house of agave, reflected in our distinctive packaging and bottle design. Our Casa Azul tequila is presented in a frosted blue glass bottle, casting a beautiful glow that pays tribute to the Weber Blue Agave. Our Añejo tequila bottles are crafted with 100% recycled glass with a blue tint, further underscoring our commitment to sustainability. Each bottle is sealed with our iconic house stopper.

Talk to us about Eiza González’s involvement with the brand.

Eiza González isn’t just an ambassador for Casa Azul; she’s also an investor in our brand. When deciding to partner with Casa Azul, she was meticulous and intentional in selecting a Tequila brand that mirrored her passion and connection to Mexican culture.

As a Mexican-born actress and fashion icon, Eiza brings a deep passion for Casa Azu Tequila, emphasizing the intersection of modern Mexico’s influence and the global appeal of tequila.

What sets Casa Azul apart from other tequilas on the market?

Our name, Casa Azul, embodies our roots in pure blue agave and reflects our dedication to crafting tequila the right way, not the easy way. We embrace a ‘plant-first’ philosophy, where the journey to exceptional tequila begins with selecting the finest agave. From the field to your glass, quality is our guiding principle.

We are in the mineral-rich, dark volcanic soil of the Jalisco Valley in the Lowlands region, on one of the most fertile agave regions in Jalisco. Our single estate, hand-raised blue agave is nurtured using sustainable family farming practices. All agave is grown by the Montes family, within 50km of the distillery.  We pride ourselves on the quality and self-sufficiency of our agave cultivation, and on nurturing our agave fields by hand, without the use of pesticides or chemicals.

We believe in the purity of our process and the exceptional quality of our tequila, and our dedication to quality is evident in every step. Each agave plant reaches full maturity before we hand-strip the heart, known as the piña, using traditional coa knives. These piñas are then roasted to perfection in stone ovens, allowing natural ripeness and sugar development to shine through.

Certified organic with no additives, Casa Azul Tequila captures the essence of nature in every bottle. Our tequila is naturally fermented, twice distilled, and gently filtered using an exclusive dual distillation process with only three ingredients: estate-grown, mature agave, proprietary yeast, and natural spring water.

Tell us about the premium organic tequila category.

The premium and organic tequila segment is experiencing rapid growth. Consumers are becoming more discerning about what they drink, focusing on quality, authenticity, and sustainable practices. This trend is driven by a growing awareness of the ingredients and production methods behind what they consume. Brands that emphasize their heritage, artisanal production methods, and use of organic ingredients are particularly well-positioned in this market. As consumer interest in premium and organic products continues to rise, this segment is likely to expand further, offering more options and innovation in tequila production.

What’s up next for the brand?

Moving forward, Casa Azul will maintain a steadfast commitment to quality, authenticity, and innovation. These core values will guide our efforts as we explore new avenues for growth and continue to deliver exceptional experiences to our customers.

The post We Ask Casa Azul CEO Dennis Carr about Agave and Authenticity appeared first on Chilled Magazine.

Source: Mixology News

Check Out This Spin on the Aperol Spritz!

By | Mixology News

Summer isn’t over just yet. Below, you’ll find a fun take on one of the season’s staple cocktails from Uptown Sports Club in Austin, Texas!

Uptown Sports Club has roots that date back to 1949 when it opened as a neighborhood spot for locals in East Austin to drink, bet, watch sports games, and hold court. The restaurant has found its second life thanks to Aaron Franklin and a handful of friends united by their deep love for Austin. This summer, they launched a new brunch menu and cocktails made to sip alongside southern staples like steak & eggs and shrimp & grits as well as their unique peaches & cream pancakes.

Desert Sunrise has two types of vodka along with classic Aperol and St. Germain…at Uptown, diners are encouraged to stay a while!

Check out the full recipe below.

Desert Sunrise

by Ericka Predmore – Beverage Director

Ingredients

  • 1 oz. High Desert Cactus Vodka
  • 5 oz. Monopolowa Vodka
  • .5 oz. Aperol
  • .5 oz. St. Germain
  • .5 oz. Honey Simple (1:1 honey & hot water)
  • .5 oz. Lemon
  • 1 oz. Prosecco

Preparation

  1. Build everything, minus the Prosecco, in a shaker tin.
  2. Shake with ice & then add Prosecco.
  3. Strain over fresh ice in a wine glass.
  4. Express fresh lemon peel and garnish with a pretty flower of your choice!

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The post Check Out This Spin on the Aperol Spritz! appeared first on Chilled Magazine.

Source: Mixology News

We Ask Owner Diego Loret De Mola about Barsol Pisco

By | Mixology News

Barsol Pisco represents a journey back to the rich heritage and craftsmanship of traditional Peruvian spirits.

Barsol Pisco is dedicated to restoring and preserving the authentic, artisanal production methods of pisco. We ask Diego Loret De Mola about his brand’s practices that continue to elevate the spirits category by delivering the finest quality pisco to bars worldwide.

Talk to us a bit about the history and heritage of Barsol.

BARSOL PISCO was born in 2002 when Carlos Ferreyros and I acquired a prestigious century old Pisco Distillery in the Southern Valley of Ica – Bodega San Isidro SRL.

The distillery gained a strong reputation for its exceptional Pisco, particularly made from Quebranta and Italia grapes. The renowned craft was led by Dona Blanca Mendiola Martinez starting in 1940, and later continued by her son Alfredo Mendiola. Unfortunately, he ceased Pisco production for many years due to the agrarian reform and economic challenges faced by Peru in the 70s and 80s.

After acquiring the distillery, the main goal was to restore the Bodega to its original artisanal essence and reclaim the Quebranta and Italia plants that were originally planted by Dona Blanca in the valley and shared with other small producers. Bodega San Isidro resumed Pisco production by sourcing grapes from six initial artisanal suppliers. Presently, the supplier network has expanded to include over 125 artisanal grape growers.

The mission has always been clear, since inception, the bring to every BAR in the world the best Pisco produced under the SOL of Ica.  Hence, the brand name BARSOL.

What would you like bartenders to know about the Pisco category?

PISCO is an extremely versatile spirit that is NATURALLY produced from 8 different grapes, contributing naturally a vast array of aromas, flavors, and textures to be able to craft creative cocktails beyond the Pisco Sour.

It is a unique spirit category in which no ingredient, other than the sole grape, is part of the process, making Pisco the most authentic spirit in the world.  The fermentation process is entirely natural, relying only on native yeast from the grape skins. No enzymes, tartaric or citric acid, or sulfur-based additives are permitted. Additionally, the spirit collected during distillation is at its final proof, meaning no water is added to adjust the alcohol content before bottling.

As master distillers, our objective is to capture the natural organoleptic properties of the grapes in the distillate. This is achieved through natural fermentation of the wine, which is then distilled only once in Charentes-style copper alembics.

Therefore, Pisco is a spirit of incredibly high quality, aromas and expressions.

Tell us more about Pisco, where do you see the category headed?

I truly believe that Pisco is starting to be more and more appreciated around the world, certainly by the best bars in the world.

We have been blessed with the opportunity to have the widest distribution, selling BarSol over 50+ countries around the world. This widespread interest in our Pisco highlights the category’s versatility, showcasing the diverse flavors and aromas contributed by different grape varieties.

With other categories becoming increasingly saturated and both bartenders and consumers showing more interest in exploring new options, I am confident that the “unaged” grape spirit category, particularly Pisco, holds great potential for growth. Pisco stands out as the most authentic and natural spirit category globally, showcasing delightful aromas and flavors of fruits and flowers that can greatly elevate the drinking experience. Besides, who can resist the charm of flowers!

What are bartenders doing with the spirit nowadays?

I am very impressed with how the pisco category is developing and growing. The delicious Pisco Sour is at the forefront, opening doors on cocktail lists. However, many other cocktails are being crafted in amazing bars worldwide, from twists on the San Francisco Pisco Punch and the classic Chilcano to proprietary creations showcasing the Italia, Torontel, and Moscatel grapes, and their Mosto Verde versions.

Bartenders are experimenting with Pisco Sours by adding various fruits, infusions, and different bitters. Pisco Punch is being revived with fresh fruit juices, exotic syrups, infusions, spices, and herbs for a contemporary twist. Classic cocktails like Negronis, Martinis, and tiki drinks are becoming popular choices for pisco, along with many bars creating their own signature pisco cocktails with local and seasonal ingredients. We have selected 28 cocktails on our website, ranging from classic to contemporary to signature cocktails, that we recommend people explore on their pisco journey.

Talk to us about what sets Barsol apart (brand philosophy/distillation process).

Barsol was born from our desire to bring the finest quality Pisco to the world from the Ica region of Peru. Our mission is to ensure each Pisco varietal authentically represents the true fruit flavors and aromas of its grape type. Quality is our utmost priority, which is why we source the best raw materials—grapes grown in the most natural manner.

Located in the Southern Valley of Ica, we primarily source our grapes from local artisanal growers. We support fair prices for quality grapes, encouraging growers to use natural and organic fertilizers to produce superior fruit. This region, mostly irrigated with rainwater channeled from the Andes, presents a unique challenge due to scarce water supply. Vineyards may be irrigated only once or twice a year, or not at all. However, the resilient grapes thrive by drawing moisture from the clay and limestone soils beneath the desert sand.

The combination of long 17-hour sunlight days, hot desert temperatures, and cool nights creates ideal conditions for Pisco grapes. These conditions stress the grapes, concentrating their beautiful aromas and flavors, which we capture in our distilled Pisco. As a result, BarSol Pisco is known for its intense aromas and flavors, with pronounced tropical notes.

We are committed to supporting local artisanal growers, ensuring they have a reliable home for their grapes at Bodega San Isidro. We also believe in educating people about Pisco. While it may not compete with other spirits in price, its exceptional quality, diversity, and complexity enhance any bar’s offerings and elevate the drinking experience for every customer. Our focus is not on volume, but on delivering unparalleled quality.

What’s up next for the brand?

We have some special projects in the process of being completed as well as some complementary Pisco grape products under development that we hope to have available to all markets within the next two years.

As we approach our production capacity, we are exploring innovative ways to enhance quality while expanding our capacity to meet the growing demand from emerging markets that are discovering BarSol.

We believe there is tremendous growth potential in current markets, especially in the USA, where Pisco is being recognized as a premium spirit for crafting diverse cocktails. We plan on continuing our market penetration strategy and will continue our training and education programs to spread the BarSol Pisco Gospel!

Peruviano Negroni

Ingredients

  • 1 ½ oz. BarSol Pisco Puro Italia
  • 1 oz. Vermouth Rosso
  • 1 oz. Rose Aperitivo (Luxardo Bitter or Campari)
  • 1 dash Orange Bitters

Preparation

  1. In a mixing glass with ice, pour all ingredients and stir quickly to chill (10 secs).
  2. Strain into a rocks glass with one big ice cube.
  3. And garnish with a thin orange half wheel or orange peel.

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The post We Ask Owner Diego Loret De Mola about Barsol Pisco appeared first on Chilled Magazine.

Source: Mixology News

Savor Summer’s Final Moments with 2 Cocktails from Gran Coramino and Darco Spirits

By | Mixology News

Keep the summer spirit alive with two tropical sips: Gran Coramino’s guava paloma recipe, The Tropics, and Beach Whiskey’s Bohemian Breeze.

Recipes below!

The Tropics

Ingredients:

  • 1.5 oz. Gran Coramino Reposado
  • 1 oz. Grapefruit Juice
  • .5 oz. Lime Juice

    .5 oz. Simple Syrup

  • 2.5 oz. Guava Soda

Preparation: Add all ingredients to a Collins glass. Drop in ice and stir until chilled. Garnish with a grapefruit wedge. Enjoy!

Bohemian Breeze

Ingredients:

  • 1 oz. Beach Whiskey Island Coconut
  • .5 oz. Cointreau
  • 1.5 oz. Pineapple Juice
  • 1 oz. Orange Juice
  • .5 oz. Cranberry Juice

Preparation: Add all ingredients to a Collins glass. Drop in ice and stir until chilled. Garnish with a cherry. Enjoy!

The post Savor Summer’s Final Moments with 2 Cocktails from Gran Coramino and Darco Spirits appeared first on Chilled Magazine.

Source: Mixology News

Check Out the San Diego Regional Winner in the Craft the Fun Cocktail Challenge

By | Mixology News

San Diego semi-finalist winner Jennifer Yim earns a spot in the Craft the Fun finals and is going to Austin, Texas!!

“Deep Eddy embodies everything I love about mixology—authenticity, quality, sustainability, and a deep sense of community. Their dedication to creating genuine, enjoyable experiences and warm hospitality mirrors my own philosophy behind the bar,” explains Jennifer.

“The idea of crafting something fun and memorable aligns perfectly with my approach to cocktails. I’m constantly seeking new ways to push the boundaries of creativity, and this competition provides the ideal platform to do just that while honoring a brand I truly respect.”

“When I’m behind the bar, my goal is to make every guest feel like they’ve stepped into a place where they truly belong—a space where they can unwind, connect, and enjoy a good laugh. I want them to feel excited and curious, knowing they’re about to experience something special. To create that fun environment, I engage with my patrons, share the stories behind each drink, and occasionally surprise them with a playful twist on a classic. It’s all about crafting an atmosphere where every cocktail is more than just a drink; it’s a moment, a memory, and a touch of joy in a glass.”

Congratulations Jennifer!! Good luck in Austin!

Deep Eddy Vodka and Chilled Media wish to thank all the participating bartenders. Good luck to the finalists going to compete in Austin, Texas!

A total of five bartenders, one from each of the regional competitions, are chosen to compete as finalists in Austin, and receive $1,000 each as a prize. Regional runners-up will receive $500 and regional competitors who placed 3rd-6th will receive $100.

Additionally, the five regional winners will receive an all-expense paid trip to Austin, TX September 15th-18th for a chance to become the 2024 Craft the Fun Cocktail Challenge Winner. The trip will include a unique Austin-experience, brand education, interaction with national judges, the final competition, and a celebratory dinner.

One Grand Prize Winner will receive $5,000 and the opportunity to be featured on the Deep Eddy Vodka website, social media, and an advertisement in Chilled Magazine announcing the winning 2024 Craft the Fun cocktail.

Good luck, bartenders!

The post Check Out the San Diego Regional Winner in the Craft the Fun Cocktail Challenge appeared first on Chilled Magazine.

Source: Mixology News

6 Must Mix Classic Cocktails made with Gabriel Boudier Liqueurs

By | Mixology News

The story of the House of Gabriel Boudier is primarily one of passion since 1874.

The brand’s motto is “quality without compromise” for the past 150 years. The Maison was acquired by the Piffaut family in 2022, making it the third family at the helm since 1874.

Classic margarita cocktail with salty rim on wooden table with limes and drink utensils

Check out these classic cocktails made with Gabriel Boudier Liqueur’s most sought-after expressions. They are a must try for summer.

Aviation

Ingredients

  • 1 ½ oz. Normindia Gin
  • ½ oz. Gabriel Boudier Maraschino liqueur
  • ½ oz. fresh lemon juice
  • ¼ oz. Gabriel Boudier Crème de Violette

Preparation: Add ingredients to a shaker, fill shaker with ice and shake well. Strain mixture into cocktail glass. Garnish with brandied cherry.

Azteca

Ingredients

  • 1 oz. Excelia Tequila
  • ½ oz. lime juice
  • 1 half tsp powdered sugar
  • 1 oz. Gabriel Boudier Mango Liqueur

Preparation: Combine ingredients in cocktail shaker. Pour into cocktail glass.

Elderflower Martini

Ingredients

  • 1 oz. Gabriel Boudier Elderflower Liqueur
  • 1 oz. Nouaison Gin
  • ½ oz. La Quintinye Extra Dry Vermouth
  • ½ oz. lime juice

Preparation: Combine ingredients in shaker with ice. Shake strain into Martini glass.

Ride the Tide

Ingredients

  • 1 oz. Gabriel Boudier Nori Seaweed Liqueur
  • ½ oz. lime juice
  • 1 oz. Gabriel Boudier London Dry Gin
  • Club Soda Seaweed to garnish

Preparation: Combine ingredients in rocks glass with ice. Top with club soda.

Melon Ball

Ingredients

  • 2 oz. Gabriel Boudier Green Melon Liqueur
  • 1 oz. vodka
  • Fresh-squeezed orange juice for topping off
  • Fresh scooped melon balls, for garnish, optional

Kaffir Lime Mojito

Ingredients

  • 1 oz. Gabriel Boudier Lime Leaf Liqueur
  • 2 oz. New Grove white rum
  • 6 mint leaves (plus extra for garnish)
  • 1 tablespoon brown sugar
  • 1 lime (cut into wedges)
  • 1 can chilled club soda

Preparation: Muddle mint, combine ingredients in highball glass filled with ice. Stir. Top with club soda.

The post 6 Must Mix Classic Cocktails made with Gabriel Boudier Liqueurs appeared first on Chilled Magazine.

Source: Mixology News

Celebrate World Coconut Day with Mozart Coconut Chocolate Liqueur

By | Mixology News

Celebrate World Coconut Day, September 2nd with Mozart Coconut Chocolate Liqueur.

For over 65 years, the Mozart Distillery has crafted high-quality spirits in Salzburg, but in 1979, the company began specializing in chocolate liqueurs. “The idea behind the first Mozart Chocolate Liqueur was to create a liquid chocolate praline similar to the popular Mozart chocolates confectionery from Salzburg, Austria,” says Carina Planeta, Senior Brand Manager.

The unique Mozart liqueurs use natural ingredients to make its chocolate. It all starts with a base blend of cocoa from West Africa, while sugar beets bring sweetness to the intense cocoa and bourbon vanilla from Madagascar and rounds out the recipe. Depending on the liqueur, additional ingredients include cream blended with cocoa butter from The Netherlands, caramel, or Belgian dark chocolate.

“We wanted to create something so special to incorporate the spirit of Mozart: a playfully light and sensual masterpiece, something different to all other products on the market, a symphony of typical chocolate ingredients, in absolute perfection,” Carina says.

Today, all the liqueurs continue to be produced in the same Salzburg distillery and come in a variety of chocolate flavors, including milk, white, and dark chocolate. In addition to its core offerings, Mozart also nods to the seasons with flavors like strawberry, coffee, and pumpkin spice.

The just-launched Mozart Coconut Chocolate celebrates the tropics with a fun flavor reminiscent of fresh coconut. The liqueur, which is lactose-free and gluten free, is creamy with a nutty, mild taste that is sure to transport your guests to the tropics with each sip.

Carina says the new Mozart Coconut Chocolate adds another light liqueur to the collection alongside White Chocolate and “captures the vibe of summer with its flavor.” Use it to take your Piña Colada or Paloma game to the next level.

For bartenders, the rule of thumb is that if it works with chocolate, it will work with Mozart liqueurs. Take the Old Fashioned for a spin with Mozart chocolate liqueur or just add it to coffee as the finishing touch to a meal. Looking for a fun take on an Espresso Martini? The new Mozart Coffee Chocolate brings a rich decadence to a drink currently booming in popularity.

Though steeped in history, Mozart Chocolate Liqueur continues to honor not only the craftsmanship of its namesake composer but also the creativity and boundary pushing nature of his art. Explore the collection that bears his name and add a taste of his legacy to your drinks today.

The post Celebrate World Coconut Day with Mozart Coconut Chocolate Liqueur appeared first on Chilled Magazine.

Source: Mixology News

Celebrate World Coconut Day with Coconut Collins

By | Mixology News

Celebrate World Coconut Day with a Coconut Collins made with Coco Lopez Real Cream of Coconut as our Drink of the Week.

While Coco Lopez is widely known for its use in Piña Coladas and frozen drinks, it can be used in craft cocktails such as a Coconut Mojito, Coconut Margarita, and Martinis.

“If you look at our cream ingredients you will notice that our first ingredient is coconut,” says general manager, Jose (Papo) Luis Suarez.

“All other creams list either sugar or list coconut juice or coconut milk (which is a combination of sugar, coconut, and water) to avoid putting sugar as the first ingredient.  We also use pure refined white sugar.  Our cream is not white like other brands, it’s off white to a brownish, dark cream color but amazingly as soon as you mix it with water (or ice) it turns immediately white with a rich coconut flavor.  Coco Lopez is so rich in flavor that when bartenders craft their cocktails there is no need to use a lot. Our cream can be used as a substitution of any sweetener without overpowering the other ingredients and the final desired flavor.”

Gin

Coconut Collins

by Erin Rea – Dripping Springs, Texas

Ingredients

  • 2 oz. Waterloo No. 9 Gin
  • ¾ oz. lemon juice
  • ¾ oz. simple syrup
  • ¾ oz. Coco Lopez Real Cream of Coconut

Preparation

  1. Shake vigorously over ice.
  2. Strain into a tall glass with fresh ice.
  3. Top with soda water.
  4. Garnish with lemon.

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The post Celebrate World Coconut Day with Coconut Collins appeared first on Chilled Magazine.

Source: Mixology News