Monthly Archives

December 2024

Bartenders, Get to Know Pronghorn’s Ten To One Rum

By | Mixology News

Pronghorn, co-founded by Erin J. Hall, Dia Simms, and Dan Sanborn, is a stand-alone business dedicated to creating a template for how to effectively diversify any industry for any underrepresented group, starting with the spirits industry and the Black community.

Pronghorn aims to revolutionize the beverage alcohol industry by fostering diversity and supporting Black entrepreneurs through capital investment, business incubation, and career development. Committed to bridging systemic gaps, Pronghorn’s strategy contains three main pillars: Investment, Supercharging, and Bridge Building, which includes investing in Black-owned spirits brands, offering tailored mentorship, and creating opportunities across all career levels.

Pronghorn’s partnership with Ten To One Rum embodies these principles. Founded by Marc Farrell, Ten To One aims to re-imagine rum by blending pan-Caribbean heritage with an extraordinary product. Farrell, a Trinidadian native, created the brand to challenge conventions and elevate rum’s reputation in the U.S., where it’s often misunderstood.

“Throughout the Caribbean, rum is a revered spirit with a centuries-long history and heritage, whereas in America a lot of that culture ends up getting lost in trope-ish rum narratives of pirates and plantations, spring break, etc. Launching Ten To One in the U.S., we saw an enormous opportunity to transform perceptions of rum, and champion a story of unity, community, and progress that is at the very heart of authentic Caribbean culture.”

Ten To One’s blends, crafted from rums across Trinidad, Jamaica, Barbados, the Dominican Republic, and Guyana, are completely additive-free, versatile, and have been recognized with over 100 awards.

The name “Ten To One” reflects Caribbean unity, inspired by the, “One from ten leaves zero.” This spirit of community extends to its branding, storytelling, and events, such as the “Kindred Spirits” cocktail manual featuring Black bartenders, as well as frequent collaborations with Black and Caribbean artists and creatives. Farrell wished to inspire consumers to rethink what rum can deliver and its broader significance across cultures.

Ciara, Ten To One’s co-owner, brings her artistic vision and entrepreneurial insights to the brand. “I loved Marc’s mission to reimagine rum,” she shares, recalling her first rum experience at 21. She notes parallels between crafting music and building a brand, both requiring collaboration and creativity. Ciara emphasizes Ten To One’s sense of community, celebrating its role in nurturing connection and pride.

“After spending time with the brand and getting to understand the many ways that Ten To One can flex and perform inside of some of your favorite cocktail combinations, I can honestly say to all other spirits, anything you can do, rum can do better.”

Where do bartenders fit in, you may ask? Bartenders play a pivotal role in amplifying Ten To One’s story, which Pronghorn supports through collaboration and education. “Bartenders are the gatekeepers of spirits culture,” says Sanborn, and Ten To One’s heritage and quality resonate with their craft. Farrell is intrigued by the amount of creativity and innovation the brand has experienced in a short amount of time.

“I hear bartenders say that they can create almost anything using our rums, whether it’s a riff on an old fashioned or Negroni, an espresso martini or something entirely different. In fact, we’ve had an incredible run of “Daiq-Off” competitions this year with our bartending communities across New York State and Chicago, which have yielded some of the most impressive, unexpected cocktails I’ve tried to date. Ultimately, we want our product to inspire consumers to open the aperture of what they think rum can deliver. If I had a dollar for every person, who after trying Ten To One, said – ‘I never expected that’ or ‘who knew that rum could be this amazing/good/versatile?’ — well… I’d have a lot of dollars at this point!”

Pronghorn’s expertise has enhanced Ten To One’s growth, making it one of the fastest-growing super-premium rums in the country. Sanborn credits their approach, as they offer strategic insight, from supply to marketing, empowering founders to scale their businesses. Pronghorn’s broader mission is equally ambitious, according to Sanborn.

“Our aim is to deliver $2.4B in economic impact, increase diverse founder and executive representation in the industry, and doing so to continue to support this vibrant industry rooted in the notion of celebration. I believe the model we have built for Pronghorn truly will be a template for how to diversify any industry.”

The growth of the premium rum category reflects a broader consumer desire for authentic stories and quality craftsmanship. Ten To One is a shining example of how tradition and innovation can intersect, offering a fresh perspective on Caribbean rum. With a commitment to representation, the brand is not only reshaping the rum narrative but also creating a path to meaningful cultural impact through its partnership with Pronghorn.

The post Bartenders, Get to Know Pronghorn’s Ten To One Rum appeared first on Chilled Magazine.

Source: Mixology News

Get to Know Chilled 100 Member Christine Riddle

By | Mixology News

Christine Riddle began her career in the food and beverage industry as a server at the age of sixteen.

Her transition to bartending occurred at 21.

“I loved that bartending allowed me to remain in a social FOH role while incorporating the hands-on creativity typical of the BOH.”

Riddle currently tends bar at Hau Tree, a hotel bar in Hawaii known for its gorgeous ocean views. Riddle enjoys the working environment and the inviting atmosphere. We ask Christine more about her journey behind the stick.

What inspired you to become a bartender?

I began working in food and beverage at sixteen as a server. When I turned 21, I transitioned to bartending. I loved that bartending allowed me to remain in a social FOH role while incorporating the hands-on creativity typical of the BOH.

Where do you tend bar now? What makes it unique?

I currently work at Hau Tree, a hotel bar in Hawaii with an incredible view of the ocean. The environment, management team, and staff have created a truly inviting atmosphere for the employees and guest.

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

I’ve been fortunate to work with a lot of wonderful bartenders that have shaped my career. Currently my manager, Jen Ackrill, is my sounding board. She is an industry legend and I’m thankful to have her as a resource.

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

Always try something new. You can only learn so much from drinking vodka soda.

What is your favorite ingredient right now and why?

I don’t know if I can choose a single favorite ingredient, I always like to play with new flavors. Recently I’ve been leaning into Japanese flavor profiles.

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

I often carry around a notebook I fill with hardly legible notes on things that inspire me. From there I create a web of potential flavor pairings. Most of my preparation is done on paper.

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

Add salt! I often use saline solution in my cocktails to make flavors pop.

Where do you see the bartending/cocktail culture headed?

I think the industry is shifting back to focusing on fun. As flavors and techniques evolved over the last couple decades, the social aspect of bars took a back seat. I think that people are now looking for a combination of quality and playfulness.

The post Get to Know Chilled 100 Member Christine Riddle appeared first on Chilled Magazine.

Source: Mixology News

Sabrina Carpenter’s Absolut & Kahlúa Short n’ Sweet Espresso Martini

By | Mixology News

Our Drink of the Week is the Absolut & Kahlúa Short n’ Sweet Espresso Martini.

As the official spirits sponsor of Sabrina Carpenter’s Short ‘n’ Sweet US Tour, Absolut & Kahlúa are releasing a limited-edition kit to enjoy the signature cocktail.

Absolut & Kahlúa, the brands behind the Espresso Martini, have joined forces with Sabrina Carpenter, known for her song of the year, Espresso, the partnership adds to its cultural phenomenon with the trending Espresso Martini cocktail.

The limited-edition Absolut & Kahlúa Short ‘n’ Sweet Espresso Martini Cocktail Kit is designed to be as spirited and bold as Sabrina herself and includes Absolut, Kahlúa, Owen’s Espresso Martini Mix, a coupe glass with festive red ribbon and Sabrina’s iconic kiss mark as an edible cocktail topper.

“It’s no surprise how much I love Espresso, so I’m super excited about this partnership and to be able to share one of my favorite cocktails with my fans,” says Sabrina Carpenter. “This will be the perfect addition for any holiday celebration, cheers!”

Absolut & Kahlúa Short n’ Sweet Espresso Martini

Ingredients

  • 2 parts Absolut
  • 1 part Kahlúa
  • part Espresso

Preparation

  1. Add ingredients to shaker with ice & shake it well to get it foamy.
  2. Pour or strain into a coupe glass.
  3. Seal with a kiss from Sabrina Carpenter with the edible cocktail topper.

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The post Sabrina Carpenter’s Absolut & Kahlúa Short n’ Sweet Espresso Martini appeared first on Chilled Magazine.

Source: Mixology News

5 Winter Cocktails To Keep You Cozy All Season

By | Mixology News

As the temperatures drop and the nights grow longer, there’s no better way to stay warm than relaxing by the fire with some comforting cocktails.

Enjoy warm and festive sips from Woodford Reserve, Ilegal Mezcal and more to keep you cozy all winter long.

Woodford Reserve Salted Dark Chocolate Bourbon Cocoa

Ingredients

  • 2 oz. Woodford Double Oaked
  • 1 cup Half & Half
  • 3 cups Milk of Choice
  • 6 oz. Dark Chocolate Chips
  • ⅓ cup Sweetener of Choice
  • ½ tsp. Salt
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Vanilla Extract

Preparation

  1. In a small pot, heat your heavy whipping cream and milk until warm, then stir in your chocolate chips, whisking until melted.
  2. Stir in sweetener, cinnamon, and salt to taste and stir until dissolved.
  3. Allow to warm until just below boiling.
  4. Remove from heat, then stir in your bourbon and vanilla extract.
  5. Pour into mugs, top with whipped cream, chocolate drizzle and salt and enjoy!

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Ilegal Spicy Hot Chocolate

Ingredients

  • 3 cups Water
  • 1 cup Milk
  • 1 bar Chocolate (Ibarra)
  • 1 ½ oz. Ilegal Joven or Reposado
  • ½ oz. Ancho Chili Liqueur
  • 2 oz. Hot Chocolate Mix
  • ½ oz. Agave Nectar
  • 1 dash Angostura bitters

Preparation

  1. Add water, milk, and chocolate to a pot and bring to a boil.
  2. Let boil until chocolate dissolves and let cool.
  3. To coffee mug: add Ilegal Mezcal, agave, chili liqueur and bitters, fill with chocolate mix and garnish with cinnamon stick.

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Rosa Regale Ornamentini

Ingredients

  • 2 cups Rosa Regale or Sparkling White
  • 1/2 cup Vodka
  • 1/2 tsp. Edible Glitter

Preparation

  1. Divide the cocktail evenly into four servings and slowly fill each ornament.
  2. Place the filled ornament into an empty glass and garnish with a sprig of rosemary!

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Naughty Toddy

Ingredients

  • 1 oz. Dos Hombres Mezcal
  • ½ oz. Fresh Lemon Juice
  • ¼ oz. Honey
  • 1 oz. Whiskey
  • 2 oz. 100% Natural Apple Juice

Preparation

  1. The Naughty Toddy can be made hot or cold!

Additional Notes

To make it hot: Mix all ingredients and pour into a teapot or pot on a stove and heat (use caution as the cocktail will be hot). Pour into a coffee glass. Garnish with a lemon wheel. Enjoy!

To make cold: Add all ingredients in a mixing glass. Shake and strain into a coffee glass filled with ice. Garnish with a lemon wheel. Enjoy!

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Photo by High West Studios

Red Bottoms

by The Hooch — Aspen, Colorado

Ingredients

  • 2 oz. Aspen Vodka
  • ½ oz. Lemon
  • ½ oz. Lime
  • ¾ oz. Sparkling Rosè Syrup
  • 5-10 pieces of Mint
  • 4-5 Raspberries
  • 2 dashes Lavender Bitters

Preparation

  1. Fill shaker tin with ice and shake for 5-10 seconds.
  2. Double strain into a Coupe or Martini Glass.
  3. Garnish with a fresh raspberry.

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The post 5 Winter Cocktails To Keep You Cozy All Season appeared first on Chilled Magazine.

Source: Mixology News

Lady in Blue

By | Mixology News

Created in the ‘20s and making an all-new debut in Weber Ranch Blue, this eye-catching cocktail is a technique-tester at the bar.

Check out this luxurious premiere or finale to an evening.

Lady in Blue

Ingredients

  • 1 ½ oz. Weber Ranch Vodka
  • 1 oz. Blue Curaçao
  • ¾ oz. lemon juice
  • ½ oz. egg white

Preparation

  1. Combine all ingredients in a cocktail shaker.
  2. Dry shake to emulsify the egg whites, add ice and shake until chilled.
  3. Double strain into a chilled Nick & Nora glass.
  4. Express orange peel oils over the cocktail.
  5. Garnish with an orange wedge.

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The post Lady in Blue appeared first on Chilled Magazine.

Source: Mixology News

Lyre’s Non-Alcoholic Appoints David Gimpelson as CEO

By | Mixology News

Lyre’s Non-Alcoholic has announced that David Gimpelson has been named CEO.

Gimpelson brings an impressive 20+-year career spanning the drinks industry to the global leader of the non-alcoholic spirits category. Gimpelson possesses a dynamic and results-driven approach in the beverage industry, with a specialty in brand development, international operations, and strategic leadership, having helped to build and scale some of the world’s most recognizable brands both domestically and internationally.
 
Prior to Lyre’s, Gimpelson served as President of Calirosa Tequila. He has successfully spearheaded other high-profile brand launches, most notably, Casamigos Tequila, where he served as EVP of Sales during the brand’s early years, before its acquisition to Diageo. In addition to managing multimillion-dollar investments and leading high-performing teams, he has a track record of overseeing the execution of impactful marketing campaigns, developing global distribution strategies, and driving revenue growth. Gimpelson will oversee Lyre’s global operations from Las Vegas, Nevada.

“David’s vision and operational excellence have earned him a reputation for building high-profile partnerships and navigating complex market dynamics, resulting in long-term brand growth. We are confident that David’s leadership will be instrumental in leading Lyre’s through its next phase of growth,” says David Grossman, Managing Director, DSQ Capital, Lyre’s largest shareholder.

 
“With its category leading portfolio of premium non-alcoholic spirits variants, I am excited to bring my experience and understanding of the global beverage industry to the leader of the category. At its core, Lyre’s was created to change the way the world drinks, and I look forward to working with the best-in-class team at Lyre’s to build on the incredible momentum they have established to date and working to get the brand in front of new audiences around the world,” says David Gimpelson, CEO, of Lyre’s.
 
Most recently, Lyre’s was named ‘No 1 Best Selling and Trending NA Brand’ in 2024 by Drinks International, and remains the most awarded non-alcoholic brand globally, securing over 200 awards and accolades since launching in 2019. In addition, David Guetta, global DJ, and Pat Cummins, Australian international cricketer, and Captain of Australia’s cricket team, joined the company in recent years as investors. 
 


About Lyre’s

Lyre’s Non-Alcoholic is a range of alcohol-free classic spirits, ready-to-drink cans and a non-alcoholic sparkling, created using a unique understanding of food science and flavour architecture.  Founded in 2019, the range is the world’s most comprehensive and awarded solution for mindful drinking, equivalent to the most popular spirits in a non-alcoholic format. Lyre’s portfolio of premium non-alcoholic spirits is capable of crafting 90% of the world’s best-selling cocktails. A frictionless swap of a Lyre’s non-alcoholic spirit for the original alcoholic ingredient delivers all the benefits of a premium sophisticated serve without compromise. All products are vegan. Lyre’s was created to change the way the world drinks.
 
For additional information please visit lyres.com and follow along at Instagram @Lyresspiritco

The post Lyre’s Non-Alcoholic Appoints David Gimpelson as CEO appeared first on Chilled Magazine.

Source: Mixology News

Loews Hotels Unveils the Ultimate Festive Cocktails with a Zero-Proof and Low ABV Twist

By | Mixology News

It’s no secret that innovative and thoughtful cocktail culture is part of the Loews Hotels identity.

With a portfolio of 25 upscale North American hotels, the brand has earned its place at the top by staying on-trend, creating the ultimate destination-driven programming, and prioritizing guest preferences. After all, the brand’s mantra is “welcoming you like family” and the team is committed to making all guests feel welcome no matter where their travels take them.

With visionaries like Mark Weiss, Senior Vice President of Food & Beverage, and Grant Hewitt, Vice President of Beverage, leading the charge alongside their all-star team of experts at each hotel and resort, guests are guaranteed a standout beverage experience – whether they’re seeking relaxation in Tucson, Arizona  or gearing up for game day in Arlington, Texas.

This holiday season, the brand Loews Hotels is shaking things up (and stirring a little magic) with a holiday-themed iteration of their beloved Free Spirited by Loews Hotels programming. Launched last summer, across all properties, this program invites guests to imbibe on low or no ABV cocktails, crafted with the same precision and care as their alcohol-centric counterparts.

Part of a larger holiday lineup that invites guests to experience the joy and warmth of winter, this new iteration of Free Spirited by Loews Hotels offers something special for everyone—whether sipping or skipping the spirits – with festive, seasonal flavors.

We caught up with the Loews Hotels Food & Beverage team, who shared some of the brand’s festive “Free Spirited” cocktail recipes, crafted for CHILLED readers. Try them at home to bring a taste of upscale hotel entertaining to your own holiday celebration.


Free Spirited Cocktails (No ABV)

A refreshing blend of Lyres N/A Italian Spritz, housemade strawberry hibiscus syrup, Fever Tree Club Soda, and Fever Tree Tonic.

Strawberry Hibiscus Spritz

by Live! by Loews – St. Louis

Ingredients

  • 1.5 oz Lyre’s Italian Spritz Non-Alcoholic
  • 1.5 oz Strawberry-Hibiscus Syrup
  • 1.5 oz Fever Tree Club Soda
  • 1.5 oz Fever Tree Mediterranean Tonic
  • Dehydrated Fruit Wheel for garnish

Preparation

  1. Build in an all-purpose wine glass filled with ice and stir to chill.
  2. Club soda and tonic to top.
  3. Dehydrated fruit wheel to garnish.

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Holiday vibes in a glass with yuzu Fever Tree Club Soda, cranberry juice, orange juice, and a touch of maple syrup.

Cranberry Rosemary Spritz

by Loews Miami Beach Hotel

Ingredients

  • Cranberry juice, orange juice, maple syrup, lime-yuzu fever tree
  • 2 oz Cranberry Juice
  • .5 oz Orange Juice
  • .25 oz Maple Syrup
  • Topped with Lime Yuzu Fever tree
  • Garnish with Burnt Rosemary Spring

Preparation

  1. On a wine glass add cranberry juice, orange juice, maple syrup and ice, top it off with lime-yuzu fever tree, stir lightly to keep color shades, add rosemary springs and burn with a torch.

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A sweet and tangy mix of Lyre’s London N/A Gin, pear purée, lime, and honey syrup.

Save The Bees

by Loews Philadelphia Hotel

Ingredients

  • 2 oz Lyre’s London Dry Gin (N/A)
  • 1 oz Pear Puree
  • .75 oz Lime
  • 1 oz Honey Simple
  • Garnish with Thyme Sprig

Preparation

  1. Add all ingredients into mixing tin with ice, shake thoroughly, double strain into coupe glass, garnish with Thyme sprig.

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Spirited Cocktails (Low ABV)

A creamy delight with Cruzan Single Barrel Rum, real vanilla & coconut, Licor 43 Horchata, and fresh lime juice.

Sonoran Nog

by Loews Ventana Canyon Resort

Ingredients

  • 1.5 oz. Cruzan Single Barrel Rum
  • .5 oz. Real Vanilla & Coconut Mix
  • .75 oz. Licor 43 Horchata
  • .75 oz. Fresh lime juice
  • Cinnamon-Dusted Large Ice Cube

Preparation

  1. Combine all ingredients and shake with ice.
  2. Strain into a chilled rocks glass.
  3. Add a cinnamon-dusted large ice cube.

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Seasonal sophistication featuring Roku Gin, housemade cinnamon apple rosemary syrup, orange juice, and Grand Marnier.

Ho Ho Honeycrisp

by Loews Royal Pacific Resort

Ingredients

  • 1.5 oz Roku gin
  • .75 oz housemade cinnamon apple rosemary syrup (1 cup brown sugar, 1.5 cup hot water, 1 bunch of rosemary,  2 cinnamon sticks,  and 2 honey crisp apples)
  • .5  oz orange juice
  • .25 oz Grand Marnier
  • Garnish: Dehydrated Apple Slice & Rosemary Sprig

Preparation

  1. Add all ingredients to a shaker tin and shake vigorously with ice.
  2. Strain and serve in a coupe glass.
  3. Top with a dehydrated apple slice and rosemary sprig.

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A cozy blend of Ketel One Vodka, housemade vanilla syrup, crème de menthe, cream, and a touch of cardamom bitters.

Winter’s Kiss

by Live! by Loews – Arlington

Ingredients

  • 1.5 oz Ketel One Vodka
  • .5 oz House-made Vanilla syrup
  • .5 oz Crème de menthe
  • 1 oz Cream
  • 2 dashes Cardamom Bitters
  • Garnish: Mint Leaf

Preparation

  1. Add all ingredients to a shaker with ice.
  2. Shake well until chilled.
  3. Strain into a glass and serve.
  4. Garnish with a mint leaf.

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The post Loews Hotels Unveils the Ultimate Festive Cocktails with a Zero-Proof and Low ABV Twist appeared first on Chilled Magazine.

Source: Mixology News

Angostura Celebrates 200 Years of Bitters with New Premium Limited-Edition Bitters

By | Mixology News

ANGOSTURA® 200-Year Anniversary Limited-Edition bitters pairs globally influenced spices and herbs and ANGOSTURA® aged rum for the first time ever!

World renowned for its bitters’ production, The House of Angostura Bitters is empowering bartenders and cocktail creators with the release of ANGOSTURA 200-Year Anniversary Limited-Edition bitters, available in limited quantities at select national and regional liquor chains.

“The special release of ANGOSTURA 200-Year Anniversary Limited-Edition bitters is both a celebration of where we’ve come from and where we are headed,” said Katie Herrmann, brand director, Mizkan America, Inc., the exclusive distributor for ANGOSTURA® bitters for North America.

“This release is more than a nod to our rich history; it’s about ushering in the next 200 years of inspiring bartenders, at-home mixologists and curious cocktails everywhere with a unique and differentiated flavor that will fuel their creativity for years to come.”

This new commemorative bitters honors two centuries of the brand’s craftsmanship and innovation, featuring a unique blend of globally influenced herbs and spices—many reminiscent of those used by the brand’s founder, Dr. Johann Siegert, in his 1824 apothecary—paired with ANGOSTURA aged rum. This first-ever combination results in a bitters product unlike any other on the market, promising to transform the future of cocktail and mocktail creation much like the original ANGOSTURA® aromatic bitters pioneered the bitters’ category 200 years ago.

The ANGOSTURA 200-Year Anniversary Limited-Edition bitters features premium ingredients and will be available in a custom-designed, collector’s edition box, making it a highly sought-after item for those who enjoy unique, collectible spirits. Limited to just 120,000 bottles globally, this exclusive release promises to elevate cocktail experiences around the world.

Celebrating 200 Years of Bitters and Cocktail Creative Excellence

Since 1824, ANGOSTURA bitters have been an essential and secret ingredient for bartenders and cocktail lovers alike. Poised to transform the bitters category—just as ANGOSTURA aromatic bitters pioneered the bitters’ category 200 years ago—this latest release serves as both a nod to the brand’s historic past and a commitment to its future, offering a versatile, bright and herbal flavor profile that pairs seamlessly with trending spirits such as tequila, gin, shochu and, of course, rum.

A New Chapter in Mixology

Designed with both professional bartenders and home cocktail enthusiasts in mind, this new bitters offers an entirely fresh cocktail experience.  “Our goal is to continue empowering creators and innovators in the cocktail space,” added Herrmann.

“This limited-edition release celebrates our brand’s legacy while opening new doors for creativity in mixology.”

The new, ANGOSTURA 200-Year Anniversary Limited-Edition bitters will be available for purchase in limited quantity at select national and regional liquor chains including Total Wine & More, BevMO, Specs and Binnys as well as online at Reserve Bar and Bourbon Concierge in October 2024.

For more information and to explore new signature cocktail recipes created to highlight the tasting notes of the ANGOSTURA 200-Year Anniversary Limited-Edition bitters, visit www.angosturabitters.com.

Toast to 200 Vieux Carré

Ingredients

  • 2 oz ANGOSTURA® 1824 Rum
  • 1 oz Lillet Blanc
  • 1 oz Champagne
  • 2 dashes ANGOSTURA® 200-Year Anniversary
  • Limited-Edition bitters

Preparation

  1. Combine ANGOSTURA 1824 Rum, Lillet Blanc, and ANGOSTURA 200-Year Anniversary Limited-Edition bitters in a chilled coupe glass.
  2. Stirred over craft ice.
  3. Top with splash of champagne.
  4. Garnish with brandied cherries.

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Jalisco Old Fashioned

Ingredients

  • 2 oz El Tesoro Reposado
  • ½ oz Amaro di ANGOSTURA®
  • ½ oz Agave Syrup (1:1)
  • 2 dashes ANGOSTURA® 200-Year Anniversary Limited-Edition bitters

Preparation

  1. Combine all ingredients in a mixing glass, stir for 20 seconds, strain into a rocks glass with ice.
  2. Express a lemon peel.
  3. Garnish with flamed orange coin.

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The post Angostura Celebrates 200 Years of Bitters with New Premium Limited-Edition Bitters appeared first on Chilled Magazine.

Source: Mixology News

4 Must Mix Tito’s Vodka Cocktails for Fall

By | Mixology News

As the crisp autumn air rolls in and the leaves paint the world in beautiful colors of fall, we raise our glasses to our favorite seasonal flavors.

Tito’s Handmade Vodka mixes some seasonal sippers including spiced apples, warm cinnamon, maple syrup and pumpkin. Whether you cozy up by a fire or hosing a festive gathering, these fall-inspired cocktails are a can’t miss!

Give them a mix.

Tito’s Spiced Cider Mule: Hot apple cider spiced with cinnamon and cloves, a splash of ginger beer, and Tito’s Handmade Vodka make this cocktail a fall classic.

Tito’s Spiced Cider Mule

Ingredients

  • 1 ½ oz. Tito’s Handmade Vodka
  • 3 oz. warm spiced apple cider
  • 1 oz. ginger beer
  • 1 cinnamon stick, optional

Preparation

  1. Add all ingredients to a mug.
  2. Garnish with a cinnamon stick, optional.

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Tito’s Pumpkin Pie Martini: Tito’s colorful Pumpkin Pie Martini is far beyond basic, but still easy as pie. Just remember to double strain for a silky, smooth texture.

Tito’s Pumpkin Pie Martini

Ingredients

  • 2 oz. Tito’s Handmade Vodka
  • ½ oz. Half & Half
  • 1 tbsp. canned pumpkin pie mix (make sure it’s canned pumpkin pie mix, and not just canned pumpkin)
  • 1/8 tsp. vanilla extract
  • 1 dash cinnamon

Preparation

  1. Add all ingredients to a shaker with ice.
  2. Shake and double strain into a graham-cracker-rimmed martini glass.
  3. Garnish with a small amount of freshly grated nutmeg.

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Tito’s Pomegranate Holiday Delight: Bring out the fancy glasses, ugly sweaters, and festive flavors. ‘Tis the season to for a Tito’s Pomegranate Holiday Delight.

Tito’s Pomegranate Holiday Delight

Ingredients

  • 2 oz Tito’s Handmade Vodka
  • 2 oz Pomegranate Liqueur
  • ½ oz Orange Liqueur
  • 2 ½ oz sparkling water
  • 1 lime, juiced
  • 1 teaspoon pomegranate seeds
  • Sugar, for rim

Preparation

  1. Rim a glass with sugar.
  2. Add Tito’s Handmade Vodka, pomegranate liqueur, orange liqueur, and lime juice to a shaker with ice.
  3. Shake and strain into a prepared glass.
  4. Top with sparkling water and pomegranate seeds and stir.

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Tito’s Cran Spritz: This season, stock up on Tito’s and sip a cheery crowd-pleaser for every style of holiday celebration.

Tito’s Cran Spritz

Ingredients

  • 1 ½oz Tito’s Handmade Vodka
  • 2 oz Orange Juice
  • 2 oz Cranberry Juice
  • 1 1/2 oz ginger ale
  • Splash of maraschino cherry juice
  • Splash of lemon juice
  • 1 maraschino cherry, garnish

Preparation

  1. Add all ingredients, except ginger ale, to a shaker with ice.
  2. Shake and strain into a glass with fresh ice.
  3. Top with ginger ale and garnish with a maraschino cherry.

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The post 4 Must Mix Tito’s Vodka Cocktails for Fall appeared first on Chilled Magazine.

Source: Mixology News

The Gin Mare and Tonic at Klaw, Miami

By | Mixology News

How does one plot a bar program that compliments a seafood restaurant? Just ask Kevin D’Antonio, the Beverage Director at Miami’s esteemed Klaw.

At the popular waterside restaurant which consistently tops lists of the best restaurants in the sunny south Florida city, the stylish space is a seafood-focused haven. Walk in and you’ll see a large tank full of live lobster. Turn to your left, and you’ll see the glorious Bay of Miami.

As for the menu, aside from “endless hours of researching regarding what’s happening around the world with regards to spirits cocktails and wine,” D’Antonio and his team constructed their cocktail menu ranked from light and airy to heavier drinks.

“They’re (ranked) from a lighter to fuller mentality,” he tells CHILLED. “On the menu, it’s all described with that in mind to compliment if you wanted to have a heavy seafood dining experience or imbibe in a mix of land & sea.”

But it was while recollecting trips to both Portugal and Spain with his former Head Bartender James MacInnes when D’Antonio realized what Klaw’s menu really needed.

“We both said, ‘Man, a real G&T program would be amazing to add,” D’Antonio remembers of the epiphany, referring of course to the humble Gin and Tonic. “You’ll find similar programs at some amazing bars and restaurants throughout that area in Portugal and Spain.”

Thus, Klaw’s famed Gin Atlas was born: an exhaustive menu fit for any gin and tonic lover.

“We chose 10 different gins representing unique styles from varying countries around the world and looked up each botanical breakdown and then built the G&T with some amazingly different tonics,” D’Antonio explains.

Naturally, since Spain served as an inspiration, they turned to Gin Mare for one of the Atlas’ stand-outs. Hailing from the European country and boasting local flavors like arbequina olive, rosemary, and thyme, it was a natural addition, with the Gin the namesake ingredient of Klaw’s Gin Mare and Tonic.

“It tastes like one of the best G&T’s you could ever have,” says D’Antonio.

“There’s a gentle saltiness along with a refreshing herbal note with uplifting citrus notes.”

There’s also London Essence Grapefruit & Rosemary Tonic, “which plays off the gentle citrus notes as well the herbs that are used in the distillation process.” Finally, sprigs of thyme, rosemary and an unpitted olive are added as garnish which adds an effervescents quality before a sip. And, of course: “You want to build that visual appeal, too.”

Take a trip to the waters off Miami by making one at home.

Gin

Gin Mare and Tonic

Ingredients

  • 2 oz. Gin Mare Gin
  • Ice
  • 4-5 oz. of London Essence Grapefruit & Rosemary Tonic (or another tonic that includes to flavor enhancements)

Preparation

  1. Pour the above into a thick large-bowled wine glass.
  2. Garnish with Olive, Rosemary & Thyme sprigs and serve.

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The post The Gin Mare and Tonic at Klaw, Miami appeared first on Chilled Magazine.

Source: Mixology News