Monthly Archives

October 2024

Discover the Pleasure of Payne this Halloween with Must Mix Von Payne Black Currant Whiskey Cocktails

By | Mixology News

Von Payne is an award-winning craft whiskey distillery known for its unique blend of infused, not flavored, all-natural Black Currant whiskey.

Their cocktails are bold, breathtaking, and keep cocktail enthusiasts coming back for more.

In a backstory fitting for Halloween, “The Pleasure of Payne” began as a phrase coined by founder, Steve’s goal to create a more approachable whiskey that could be enjoyed by all. His dark, edgy vision was inspired by the iconic Gargoyles of Notre Dame, his experiences on the fringe of alternative culture, a love for tattoos, and a taste profile reminiscent of his wife’s days running an ice cream shop.

Von Payne Black was born in his kitchen, tested with friends, shared at parties, and eventually sampled by retailers, receiving overwhelming positive feedback. Officially launched in January 2022, Von Payne Black has since been enjoyed by whiskey lovers, bourbon enthusiasts, and everyone in between.

Give these edgy Halloween-inspired cocktails a mix!

The post Discover the Pleasure of Payne this Halloween with Must Mix Von Payne Black Currant Whiskey Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Travel to the Cayman Islands in a Cocktail

By | Mixology News

“We actually have a saying here,” explains Cristian Coro. “It is known as ‘CaymanKind’ which is how we describe the culture in a nutshell. It’s always very friendly and so helpful.”

Coro would know. As the Food & Beverage Manager at the The Westin Grand Cayman Seven Mile Beach Resort & Spa, the native Italian has been living on the breezy Caribbean island for the past 17 years. Taking in its idyllic sights, it isn’t hard to see why he stuck around.

Located due south of Florida (an hour and a half flight from Miami, to be exact), the sunny oasis is fueled by influences the world over. “We’re considered the culinary capital of the Caribbean due to a melting pot of cultures residing on the island which is made up of 50% expats,” explains Coro. “Due to this, cuisine from many countries is available at any given time, and all are cooked to perfection.”

Coro utilizes those influences to their full effect. “At the moment we have 17 bartenders alone from different countries including France, Greece, the Philippines, Italy, Australia, Mexico, Peru, Guatemala, and The Netherlands,” he explains.

“This allows us to implement incredible cocktail menus across our four bars, time and time again because our associates take the experience and their unique cultural backgrounds from their home countries.”

Flanked by the ocean, the property where Coro works his magic features a pristine beach, epic pools, and serene spa, the drink and food scene includes a bevy of operations including Ferdinands (with its famed barbeque-focused brunches) to Beach House (which boasts seafood and views of the sea itself). In addition, there’s the Asian fusion restaurant wot, lobby bar Catboat, and outdoor gathering point Tortuga’s, the latter borrowing its name from the island’s iconic turtles. And, yes, one of the pools boasts a swim-up bar as well.

When it comes to their diverse menus, the beverage team throws what they call “think tank” sessions.

“We experiment and derive special cocktails and drinks using their varied knowledge to produce unique, world-infused cocktails, all with a Caribbean and Cayman Islands twist.”

It’s probably no surprise that one of the most famous tropical cocktails, the Mudslide (made with vodka, coffee liqueur, Irish cream, and heavy cream) has its roots here on Grand Cayman Island. “It originated at Rum Point,” says Coro of the tropical community, which sits at the northern tip of the island.

However, here at the Westin, he points to the Moustache as one of the most popular libations for guests and locals. “It is important for us to showcase these drinks originating from Cayman as a lot of our guests want to experience all that there is to know about this little slice of paradise among serene Caribbean Sea views in the blissful sunshine and live music playing.

Make your own Moustache at home using Coro’s recipe below.

Moustache

Ingredients

  • 1 ½ oz. Grey Goose Vodka
  • 1 oz Pineapple Juice
  • ½ oz. St. Germain
  • Mint
  • Lemon

Preparation

  1. Combine the vodka, Pineapple juice and St. Germain in a shaker with ice.
  2. Double strain out into a coupe glass.
  3. Top with a mint sprig and a splash of Lemon.
  4. Serve!

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The post Travel to the Cayman Islands in a Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartenders Create India-inspired Cocktails using Smoke Lab Saffron Vodka

By | Mixology News

Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Saffron Vodka along with its flagship Smoke Lab Vodka.


Our group of expert bartenders were invited to experience the world of India through cocktails by using Smoke Lab’s Saffron Vodka made with Basmati rice, Himalayan spring water, and pure Kashmiri Saffron.

Jean Claude Pandan

by Chilled 100 Bartender in NYC – Hector Sam-Roman

Ingredients

  • 2 oz. Smoke Labs Saffron Vodka
  • 3/4 oz. Cointreau
  • 3/4 oz. citric and malic acid solution
  • 1/2 oz. Pandan syrup*

Preparation

  1. Add all ingredients into mixing glass and stir until well chilled.
  2. Strain into chilled Martini glass.
  3. Garnish with banana leaf and Asian chili oil.

*Pandan syrup


Ingredients

  • Pandan leaf
  • sugar

Preparation

  1. Let Pandan stew in hot water, and sugar after removing Pandan leaf.
  2. Citric acid and malic acid, each 1 gram into 1 liter of water, stir till dissolved, then add dehydrated strawberries, and dehydrated lime wheels, let sit overnight, and strain in the morning.

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Arakaura

Ingredients

  • 1 1/2 oz. Smoke Labs Vodka
  • 1 oz. Schezwan peppercorn and strawberry sweet vermouth
  • 3/4 oz. Lemon juice
  • 1/2 simple
  • 1 oz. Aperol
  • Rose bubbles
  • Dehydrated strawberries

Preparation

  1. Combine ingredients in a mixing glass.
  2. Strain into a wine glass.
  3. Its inspiration is a special Tori gate located in Japan, located by lots of red vegetation the Arakaura Tori Gate is a special place of worship and the only gate like its kind.
  4. Garnish with dehydrated strawberries.

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The post Chilled 100 Bartenders Create India-inspired Cocktails using Smoke Lab Saffron Vodka appeared first on Chilled Magazine.

Source: Mixology News

Get to Know Chilled 100 Bartender, Amber Archer

By | Mixology News

Amber Archer was inspired to pursue bartending after realizing, as a 20-year-old floor manager, that she lacked bartending skills due to her age, which motivated her to learn about classic cocktails.

She began bartending immediately after turning 21 and developed a passion for the beverage industry. Amber began her career at Angele, a rustic French restaurant known for its extensive selection of French spirits.

“The most unique aspect of the restaurant is the excellent selection of Calvados, cognacs, Armagnacs, pastis, and other French liqueurs and spirits.”

The variety of offerings will allow her to provide guests unique sensory experiences they may not encounter elsewhere.

Chilled chats more with Amber about her time behind the stick.

Who has been most influential in your development as a bartender?

Ahhh, most definitely a past owner/chef! I can’t say that I liked him or even care for him now based on his attitude, but he taught me many things I still hold near to me this day. Chef was admittedly very knowledgeable about the beverage world as well as cooking and brought me into the world of cross-utilization within the kitchen, as we had many unique and fresh ingredients at the time. It taught me many things about sustainability within a cocktail program. He also taught me the importance of cleaning up after each cocktail was made while always ensuring that the bar was spotless and that each cocktail was rang in. I know these lessons sound very commonplace, but at 21, these lessons are what taught me how to be a great bartender beyond a good bartender.

Do you have any advice for novice and at home bartenders?

Absolutely! Don’t watch influencer Youtube crap about cocktails, read books by reputable authors and beverage folk. Get your golden ratio down for cocktails, make the classics well, and have fun with your own takes–it’s all trial by error. Ask your friends to try your drinks. My personal rule on whether a drink is amazing or not is if I would choose to have two of the same drink. If I only have one, it’s simply good.

What is your favorite ingredient right now and why?

I really enjoy Santa Cruz’ pear juice, or pear nectar as they call it, integrated into a simple syrup. This is definitely a go-to for me at the house because it’s a great supplemental ingredient to pair with many spirits. Otherwise, I’ve been really enjoying lemon verbena in various ways (versatile with all spirits as a garnish/ingredient, etc., but incredibly lovely in a hot toddy).

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

In evaluating a single spirit and admiring its flavors, I will often become most inspired then spur of the moment and want to start riffing around with ingredients that I think will complement the spirit itself. Otherwise, I usually become most inspired and inventive after procrastinating submitting cocktails for a new seasonal list as the pressure really motivates me!

Do you have a special technique you use or a tip for making a particular drink?

People may be familiar with the method but be unaware of the name: the Fibonacci sequence. I will always use this technique in creating aesthetic garnishes for cocktails.

Where do you see the bartending/cocktail culture headed?

I think it would be a very obvious answer if I were to answer, “Towards more non-alcoholic selections!”. So, what I’ll say is, is that after viewing several high-end restaurants closing down shop because their business model is unsustainable, I will hope that cocktail culture/bartending will follow suit and become less pretentious and focus on stead-worthy presentation, ingredients, and methods. I believe that the simplest steps can create the best experience, as long as there is structure and balance. Then again, I may be jaded since I just watched The Menu last night.

The post Get to Know Chilled 100 Bartender, Amber Archer appeared first on Chilled Magazine.

Source: Mixology News

Boo Without the Booze with TÖST’s Blood Orange Elixir

By | Mixology News

For those looking for an inclusive drink option for guests or for those simply looking to celebrate more mindfully, TÖST is the perfect versatile beverage for whatever festivities you may have in store this Halloween, a fitting ending to #SoberOctober.

Enter the Blood Orange Elixir – mix it up and pour over ice for a bloody good time!

Blood Orange Elixir

Ingredients

  • 2 oz. TÖST
  • 1 oz. Twisted Alchemy Blood Orange Juice
  • 1 oz. Twisted Alchemy Three Citrus Margarita
  • 1 oz. Cucumber Infused Water

Preparation

  1. Combine blood orange juice and three citrus with cucumber infused water and stir with long-handed spoon.
  2. Add fresh mint and stir.
  3. Pour into a coupe glass filled with ice.
  4. Top with TÖST.
  5. Garnish with mint and slice of cucumber.

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The post Boo Without the Booze with TÖST’s Blood Orange Elixir appeared first on Chilled Magazine.

Source: Mixology News

Chocolate Espresso Muertini

By | Mixology News

Celebrate fall with a cocktail that honors family values and the vibrant spirit of Mexican culture.

Our Drink of the Week the Espresso Muertini is a bold blend of espresso, chocolate, and Gracias a Dios Espadín Mezcal—perfect for Halloween and Día de los Muertos, a time to honor loved ones who have passed with joy and tradition.

Crafted from eight-year-old, cultivated agave in Oaxaca’s Central Valleys, this double-distilled mezcal offers notes of lemon tree leaves, subtle herbs, and a touch of minerality, rounded out by caramel, spices, and cooked agave.

With deep family values and a commitment to fair trade and eco-friendly practices, Gracias a Dios brings five generations of mezcal craftsmanship to your glass. Sip this ultra-premium Espresso Muertini and experience the depth of Mexican tradition. Salud!

Chocolate Espresso Muertini

Ingredients

  • 1.5 oz Gracias a Dios Espadín Mezcal
  • ½ oz Agave
  • 1 shot Double Espresso
  • 1/3 oz Homemade Bitter Allspice*
  • 1 pinch of Salt
  • 1 tbs grated bitter chocolate (ideally Oaxacan chocolate)

Preparation

  1. Add all ingredients to a shaker filled with ice and shake vigorously for 10 seconds.
  2. Strain into a chilled coupe glass.
  3. Garnish with a Jack-o-lantern shaped orange peel and enjoy!

*Homemade Bitter Allspice


Ingredients

  • 5 oz Gracias a Dios Espadín Mezcal
  • 3.5 oz Sugar
  • 5-7 whole pcs Allspice
  • 2 pcs Orange Peel
  • 1 Cinnamon Stick

Preparation

  1. Add all ingredients to a container and let stand covered for 24 hours.

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The post Chocolate Espresso Muertini appeared first on Chilled Magazine.

Source: Mixology News

Drink of the Week Le Marg

By | Mixology News

Le Marg is a Margarita that blends Mexican craftsmanship and French elegance in one glass.

At the heart of this cocktail is a premium reposado, aged 6-9 months in American white oak barrels from Bribón tequila. The aging process imparts warm notes of caramel and spice, creating a complex flavor that’s perfect for cooler weather.

The addition of Bauchant Orange Liqueur brings an undeniable je ne sais quoi, combining the smooth texture of aged VS & VSOP Cognac with bright citrus and honey, creating a fresh, light profile that perfectly complements the tequila’s richness.

Equal parts of each spirit make Le Marg a simple yet sophisticated margarita—rich, refreshing, and perfect for fall sipping. Enjoy!

Le Marg

Ingredients

  • 1 1/2 oz Bribón Tequila Reposado
  • 1 1/2 oz Bauchant Orange Liqueur
  • 1 1/2 oz Fresh Lime Juice

Preparation

  1. Rim a rocks glass with “Salgar” – half salt & half sugar (optional).
  2. Add Equal parts of all ingredients to a shaker filled with ice and shake vigorously.
  3. Strain into your glass over with fresh ice and enjoy!
  4. Salud!

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The post Drink of the Week Le Marg appeared first on Chilled Magazine.

Source: Mixology News

8 Spooky Cocktails from Hotel Bars Around the US

By | Mixology News

This month, a huge number of hotel bars have been fully embracing the Halloween festivities with bone-chilling cocktails like Drawbar at Bellyard and Tiger & Peacock at The Memphian.

These spots are crafting uniquely themed beverages that add a fun, spooky flair to the season. Check out the round up below and impress your friends with your creepy creations!

Bellyard embraces Halloween with unmatched enthusiasm, transforming the space into a haunted haven filled with spooky decorations and thrilling events.

Photo by Bellyard

The Overlook

by Drawbar at Bellyard — Atlanta, GA

Ingredients

  • 2 oz. Reposado Tequila
  • 1 oz. Ancho Reyes Chile Liqueur
  • ¼ oz. Triple Sec
  • ½ Coconut Creme
  • 1 oz. Lime Juice

Preparation

  1. Fill a rocks glass with crushed ice.
  2. Add in all ingredients.
  3. Give a quick stir (5-6 rotations of bar spoon).
  4. Spray or top with grenadine.

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The Scorpio is a fun twist on the classic daiquiri cocktail. The cocktail drops the traditional citrus component in lieu of a citric acid cordial. It will still be bright, slightly sweet, and balanced; however, it will be completely clear and mysterious at first glance. We will spritz the finished cocktail with a touch of absinthe to add yet another layer of complexity to the mystery. The goal here is to create a mystical experience where guests will see what looks seemingly like a martini, smell like a sazerac, and drink like a daiquiri.

Photo by The Memphian

Rum

Scorpio

by Tiger & Peacock’s at The Memphian — Memphis, TN

Ingredients

  • 2 oz. Bacardi Rum
  • 1 oz. Citric Acid
  • 1 oz. Simple Syrup

Preparation

  1. Mix all ingredients and serve.

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The Banshee is a female spirit who wails or shrieks to signal the impending death of a family member. Her mournful cries are said to be a harbinger of doom and are often associated with tragic or untimely deaths.

Photo by The Meritage Collection

The Banshee

by Treehouse on PCH at Paséa Hotel & Spa — Huntington Beach, CA

Ingredients

  • 1 oz. Irish Whiskey
  • 1 oz. Sweet Vermouth
  • ½ oz. Drambuie
  • ½ oz. Espresso Bean-infused Campari

Preparation

  1. Mix all ingredients and serve.

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Also known as the “Binding Bride” or “Spider Woman,” this creature is a spider that can transform into a beautiful woman. It preys on unsuspecting men, luring them into its lair to devour them. The Jorōgumo is known for its cunning and deceptive nature.

Photo by The Meritage Collection

Gin

Jorōgumo

by Treehouse on PCH at Paséa Hotel & Spa — Huntington Beach, CA

Ingredients

  • 2 oz. Roku Japanese Gin
  • ¾ oz. Lemon Juice
  • ¾ oz. Ube Syrup
  • ½ oz. Egg Whites

Preparation

  1. Mix all ingredients and serve.

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This mythical creature is a giant serpent made of fire. The Boitatá is said to protect the forests and fields from those who cause harm, particularly to the environment. It is often described as a glowing, fiery snake that can incinerate anyone who tries to destroy nature.

Boitatá

Ingredients

  • 1 ½ oz. Cachaca Rum
  • 1 oz. Passion Fruit & Cinnamon Syrup
  • ¾ oz. Lime Juice
  • 5-6 Mint Leaves

Preparation

  1. Mix all ingredients and serve.

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A mysterious creature captured on security camera footage in Fresno, California, that resembles a pair of long, thin legs with no upper body. The Fresno Nightcrawler remains an unexplained enigma and has become a popular subject of internet speculation and paranormal interest.

The Fresno Nightcrawler

Ingredients

  • 1 ½ oz. Tequila Blanco
  • 1 oz. Lime Juice
  • ¾ oz. Fresno Pepper and Pineapple Syrup
  • ½ oz. Pasilla Mixe

Preparation

  1. Mix all ingredients and serve.

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This Halloween, Chief Spirits Officer, Jorge Centeno, has created a fun play on Alfred Hitchcock’s creepy fall classic, The Birds, with The Birds Poison Punch cocktail – infused with mezcal and tequila, tepache, blue curaçao, lemon juice, mineral water and lavender smoke.

“The Birds”

Ingredients

  • 1 oz. Don Amado
  • 1 oz. Casa Dragones Tequila
  • 1 oz. Tepache
  • 1 oz. Blue Curaçao
  • ½ oz. Lemon Juice
  • Gold Edible Glitter
  • Mineral Water

Preparation

  1. Mix all ingredients and serve.

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“Slip into Hedonism” & “Sip of Serendipity”

Photos by: Hotel ZaZa – ‘Slip into Hedonism’ (Left); ‘Sip of Serenity’ (Right)

Step into the spooky spirit with Hotel ZaZa’s BOOzy specialty cocktails, available all-day Thursday-Saturday! Try the hauntingly delicious ‘Slip into Hedonism’ or ‘Sip of Serenity’ and on Friday’s get a glimpse of your future with complimentary Tarot Card Readings from 7-9pm CT.

Slip into Hedonism

by Hotel ZaZa restaurants — Group Therapy (Austin, TX), Dragonfly (Dallas, TX), Monarch (Houston, TX)

Ingredients

  • 1 ½ oz. Codigo Tequila
  • 1 oz. Lime Juice
  • ½ oz. Agave Syrup (1:1)
  • ½ oz. Triple Sec
  • ½ tsp Black Edible Glitter

Preparation

  1. Use skull glassware.
  2. Garnish with lime wheel & hawaiian red sea salt rim.

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Sip of Serendipity

by Hotel ZaZa restaurants — Group Therapy (Austin, TX), Dragonfly (Dallas, TX), Monarch (Houston, TX)

Ingredients

  • 1 ½ oz. Codigo Tequila
  • ½ oz. Kahlua
  • ½ oz. Rumchata Pumpkin Spice
  • 1 oz. Espresso
  • ½ oz. Monin Pumpkin

Preparation

  1. Use clear martini cup.
  2. Garnish with fresh grated cinnamon.

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The post 8 Spooky Cocktails from Hotel Bars Around the US appeared first on Chilled Magazine.

Source: Mixology News

3 Wickedly Good Tequila Cocktails For All Of Your Halloween Celebrations

By | Mixology News

Tequila, while usually associated with warm weather cocktails, also has the ability to transform your Halloween gatherings into a fiesta of fun! Impress your tequila-loving friends and dive into these spine-tingling libations!

Apple Cider Margarita

Ingredients

  • 2 oz. Flecha Azul Anejo Tequila
  • 2 oz. Apple Cider
  • 1 oz. Lime Juice
  • 1 oz. Triple Sec
  • ½ oz. Agave Syrup
  • 1 tsp White Granulated Sugar
  • ¼ tsp Cinnamon
  • ½ tsp Sea Salt

Preparation

  1. Rim the glass by running a lime wedge over the lip.
  2. On a separate shallow plate, combine cinnamon sugar and salt.
  3. Dip glass.
  4. Fill the glass with ice.
  5. In a cocktail shaker, add cocktail ingredients and shake well.
  6. Garnish and serve.

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Flecha Azul Cursed Citrus Sour

Ingredients

  • 2 oz. Flecha Azul Reposado Tequila
  • 1 oz. Lemon Juice
  • ½ oz. Lime Juice
  • ½ oz. Agave Nectar
  • 2 dashes Angostura Bitters
  • 1 Egg White or ½ oz. Aquafaba

Preparation

  1. Add the tequila, lemon juice, lime juice, agave, bitters, and egg white to a cocktail shaker without ice.
  2. Shake for 15 seconds.
  3. Add the ice to the cocktail shaker and shake again for 30 seconds.
  4. Strain the drink into a glass; the foam will collect at the top.
  5. Serve with a lime wedge and a cocktail cherry.

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Bloody Maria

Ingredients

  • 2 oz. Dulce Vida Lime Tequila
  • ½ oz. Olive Juice
  • Spicy Bloody Mary Mix

Preparation

  1. Add Dulce Vida Lime Tequila and Bloody Mary Mix into a cocktail shaker and stir.
  2. Add Olive Juice and mix well.
  3. Pour into glass over ice.
  4. Garnish with a pickle.

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The post 3 Wickedly Good Tequila Cocktails For All Of Your Halloween Celebrations appeared first on Chilled Magazine.

Source: Mixology News

Mix Up These 5 Spooky Cocktails from BACARDÍ This Halloween

By | Mixology News

The bat has returned!

With Halloween lurking, get into the spirit with the rum brand known for its iconic symbol. This year, BACARDÍ has revamped its limited-edition bottle and crafted some eerie-sistable cocktails. Whether you’re hosting a costume party or hiding under the blankets for a Halloween movie marathon, BACARDÍ has you covered with celebratory single serves and batched cocktails.

BACARDÍ’s latest limited-edition mummified Halloween bottle, featuring a captivating glow-in-the-dark design, is sure to elevate your spooky celebrations this fall. Filled with the classic BACARDÍ Superior Rum, it seamlessly complements a variety of flavors without overpowering them, making it the perfect bootle for your party cocktails.

Rum

Blood Moon

Ingredients

  • 1 ½ oz. BACARDÍ Superior Rum
  • ½ oz. Monin Blood Orange Syrup
  • ½ oz. Fresh Lime Juice
  • 2 oz Ginger Beer
  • Blood Orange
  • Amarena Cherries

Preparation

  1. Combine BACARDÍ Superior Rum, lime juice, syrups in a shaker tin with ice and shake vigorously.
  2. Strain into Collins glass over fresh ice and top with ginger beer.
  3. Stir to incorporate.
  4. Garnish with blood orange and amarena cherries.

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Rum

Midnight Widow

Ingredients

  • 1 ½ oz. BACARDÍ Coconut Rum
  • 1 oz. Cold Brew
  • ¼ oz. Vanilla
  • Espresso Salt

Preparation

  1. Combine all ingredients into shaker over ice and shake vigorously.
  2. Strain into Collins glass over fresh ice.
  3. Stir to incorporate.
  4. Garnish with espresso salt.

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Eye Luv It

Ingredients

  • 2 oz. BACARDÍ Superior Rum
  • .05 oz. St-GERMAIN Elderflower Liqueur
  • .05 oz. Goya Passionfruit Juice
  • .05 oz. Fresh Lime Juice
  • 1 oz. Vita Coco Coconut Water
  • Mint Sprig
  • Rambutan Cherry

Preparation

  1. Served out of large format punch bowl with smokey effect via dry ice into glass over ice.
  2. Garnish with mint sprig and rambutan cherry.

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Rum

Vampire Venom

Ingredients

  • 1 ½ oz. BACARDÍ Reserva Ocho
  • ½ oz. Demerara
  • 1 Dash Chocolate Bitters
  • 1 Dash Almond & Walnut Bitters
  • Orange Oil Mist from Gothic Atomizer
  • Peel or Chocolate Dipped Dehydrated Orange

Preparation

  1. Combine all ingredients over large format ice cube.
  2. Stir and garnish with orange mist and chocolate dipped orange peel.

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Rum

Mojito Mischief

Ingredients

  • 1 ½ oz. BACARDĺ Superior Rum
  • ¾ oz. Lime Juice
  • ¾ oz. Monin Mojito Syrup
  • 1 oz. Club Soda
  • Lime Wedge
  • Mint Sprig
  • Green Boba Pearls

Preparation

  1. Combine BACARDÍ Superior Rum, Lime Juice, and syrup into shaker over ice and shake vigorously.
  2. Strain into glass over fresh ice and top with club soda.
  3. Stir and garnish with lime and mint sprig.

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The post Mix Up These 5 Spooky Cocktails from BACARDÍ This Halloween appeared first on Chilled Magazine.

Source: Mixology News