July 2025

Snow Monkey Sake Remix, a vibrant new line of ready-to-drink beverages made from sake, has announced a partnership with Born Free USA – a leading nonprofit dedicated to wildlife conservation and animal advocacy – to support the Born Free USA Primate Sanctuary.

Launched in May, the Snow Monkey brand draws inspiration from the joyful energy of Japanese Macaques: playful, intelligent, and resourceful primates who, according to legend, were sent by the gods to safeguard sacred places and preserve harmony between nature and humanity.

“The Macaques are the face of the Snow Monkey brand, and as we continue to expand across the U.S., it only made sense to align with an organization that seeks to protect real monkeys,” said David Knight, CEO of Snow Monkey.

“Born Free USA’s mission to protect wildlife and combat exploitation aligns with our values of sustainability, harmony with nature, and giving back to the planet,” added Matt Bell, Founder and CEO of Origami Sake, parent company of Snow Monkey.

Situated on 175 acres in South Texas, the Born Free USA Primate Sanctuary provides a safe haven for more than 200 monkeys, including macaques, vervets, and baboons – many of whom have been rescued from the pet trade, research labs, or former zoo captivity.

“In their natural environments, most primates live in complex, multigenerational, social hierarchies, yet the cruel pet trade subjects them to lives of isolation,” said Angela Grimes, CEO, Born Free USA.

“Our sanctuary provides rescued monkeys lifetime care with spacious, natural enclosures, companionship of their own kind – and the ability to just be monkeys. We are grateful to the Snow Monkey team for their support and look forward to joining with them in a conversation about protecting these intelligent, sensitive animals.”

Snow Monkey is weaving its support for Born Free USA into every facet of its marketing—across social media, digital channels, public relations, and consumer sampling—while also pledging 1% of annual profits to the sanctuary. Fans can further support the cause by donating directly through the Snow Monkey website (drinksnowmonkey.com) or at tasting events.

To amplify the message, Snow Monkey is also leveraging AI to bring its macaque mascots to life in a playful digital campaign designed to spark conversation around conservation. The brand has even developed a custom app that lets users snap selfies alongside virtual snow monkeys.

About Born Free USA

Born Free USA works to ensure that all wild animals are treated with compassion and respect and are able to live their lives according to their needs. We oppose the exploitation of wild animals in captivity and campaign to keep them where they belong—in the wild. Born Free USA’s primate sanctuary is one of the largest in the United States and provides a permanent home to monkeys rehomed from laboratories or rescued from zoos and private ownership. Follow them on Twitter, Facebook, Instagram, and TikTok!

About Snow Monkey Sake Remix

Snow Monkey Sake Remix is an innovative, great-tasting sake-based RTD which combines three upward trends in beverage alcohol: RTDs; No/Low alcohol and Sake. Unlike spirit-based RTDs, Snow Monkey (ABV 4.5%) will be broadly available for purchase in convenience and grocery stores, as well as online at drinksnowmonkey.com.

Snow Monkey is available in four East-Meets-West fruit blends – Mandarin & Grapefruit, Mango & Guava, Dragon Fruit & Key Lime and Yuzu & Hibiscus – packaged in one convenient 8-can variety pack (SRP:$19.99)

Nutritional info (per 12-ounce can)

• ABV: 4.5%
• Calories: 100
• Sugar: 2 grams
• Carbohydrates: 4 grams

No artificial ingredients. No sulfites. Vegan, Gluten Free.

The post Snow Monkey Teams Up with Born Free USA to Support Primate Conservation appeared first on Chilled Magazine.

Source: Mixology News

With two decades behind the stick and a lifetime in hospitality, Seth Gibson has built a career defined by creativity, connection, and an unshakable love for spirits.

As Beverage Director at Live! Casino & Hotel in Maryland, his days are anything but typical—one moment he’s crafting a Soju menu, the next he’s developing a “Build Your Own Gin & Tonic” program. But through every cocktail and concept, one thing stays consistent: a deep passion for educating others and making every guest experience unforgettable.

We ask Seth about what drives him, the people who inspire him most, and what advice he has for aspiring bartenders and home mixologists alike.

What inspired you to become a bartender?

My entire life has been spent in the Food and Beverage and Hospitality Industries, with the last 20 years spent behind the bar. What keeps me coming back every day is the people, the stories, the creativity, and the chance to teach guests and team members something new about their favorite spirit or cocktail.

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

Currently I am the Beverage Director for Live! Casino & Hotel in Maryland. As someone who geeks out over spirits, cocktails, and pairings… it is quite literally a dream job. One Tuesday I can be working on a Soju Menu and Boba Tea cocktails in Luke Fu (our Asian Fusion restaurant), on Wednesday I might be designing a “Build Your Own Gin & Tonic” program for David’s Lobby Bar, on Thursday it’s classic craft cocktails in the Prime Rib Steakhouse, and during the weekend it could be a specialty event cocktail menu for 1,200 of our favorite guests. Every day is something new, and a chance to connect amazing guests with incredible cocktails.

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

There are two people who immediately leap to mind as my motivation and influence. The first is my 5-year-old son, Garrett. Every day I work to show him that you can be anything you want to be and can accomplish anything you set your mind to. I love my job, my industry, and I hope one day he thinks his Dad is “cool.” One of my favorite moments is watching his reaction when he got to see his Dad making cocktails on the local news. Hearing “WOW, Dad is on TV!!” made me feel like an absolute superhero. The second person is my mother, Barbara. She was always tirelessly supportive of my journey in hospitality, in management, and behind the bar. Unfortunately, we lost her 5 years ago, but I know she is grinning from ear to ear and cheering me on… especially in my newest role where I get to tie all of those passions together.

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

Jump in with both feet and soak it up. Never stop learning or experimenting. There is a wealth of information out there, so much more than 20 years ago. Follow the blogs, the podcasts, the content creators. Surf the websites of your favorite spirits for cocktail inspirations. Connect with distributors and spirit representatives to discover new ingredients. And never hold back on sharing what you discover, that’s how we all (and the industry) grow.

What is your favorite ingredient right now and why?

The answer to this question could (and does) change every day. Today I’ve just finished my submission for the Novo Logo Cocktail Contest, and I am absolutely in love with Thai Basil. The savory and slightly spicy notes pair incredibly well with any seasonal summer (Pineapple, Mango, and Strawberry were all part of my recent experimentation).

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

There is always a beginning inspiration. Whether it’s a dish I am working to pair with, a seasonal or local ingredient I want to include, or a new spirit I was introduced to. From there it’s a conversation of how I take this ingredient and tell a story that will resonate with both cocktail aficionados and novice bar-goers alike. “Where do I want this cocktail to transport someone as they enjoy it?”

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

Egg Whites are next to holy. And never over-muddle.

Where do you see the bartending/cocktail culture headed?

I think we are coming full circle and backing away from some mixology “extremes.” Especially with the volume of guests at Live! Casino, the focus is on crafting cocktails that are appealing to everyone. The menu should not feel like a foreign language; it should be inviting, enticing, and familiar, but with a hint of mystery and something new.

Cachaça

The Last Mango in Bangkok 

by Seth Gibson

Ingredients

• 2 oz. Novo Fogo Cachaça
• 1 oz. Orange Juice
• ¾ oz. Simple Syrup
• Fresh Mango
• Thai Basil
• Lemon Lime Soda

Preparation

1. Muddle chunks of fresh mango in mixing tin, add five leaves of Thai basil and gently press with muddler.
2. Add remaining ingredients and ice to the mixing tin.
3. Shake vigorously to combine and chill while dancing to Samba music.
4. Pour into a mason jar.
5. Garnish with mango and Thai basil and enjoy!… while sitting in the sand on a beach (in Rio de Janeiro, Pa Tong Thailand, or Ocean City Maryland… wherever!) 

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The post Get To Know Maryland Bartender, Seth Gibson appeared first on Chilled Magazine.

Source: Mixology News

New York City’s bar scene doesn’t slow down for the heat—in fact, it thrives in it.

From rooftop lounges to tucked-away speakeasies, bartenders across the five boroughs are shaking up bold, seasonal drinks designed to cool you down and keep things fresh. Whether you’re into garden-inspired gin, high-proof tropicals, or playful twists on classics, these five standout cocktails are defining the flavor of summer in NYC right now.

Tulum is closer to NYC than you think. At the bustling Pier 17 is a Yucatán fever dream – Gitano NYC, where the vibes flow as freely as the mezcal. But if you aren’t in the mood to sip this Mexican elixir neat, Gitano NYC’s flirty summer cocktails will easily meet your needs.

Kisses in the Car will make your summer a little spicier. It’s a juicy tropical rendezvous on the palate – passionfruit meets mandarin juice to dangerously disguise Bacardi in each sip. But not so fast – a good bit of Rosaluna mezcal leaves your palate with a slither of smoke, heightened by the fruity spice of habanero bitters that will keep you sipping some more.

Mezcal, Rum

Kisses In The Car

by Adrian Miranda – Gitano NYC

Ingredients

• 1 oz. Mandarin Juice
• 1 oz.Passionfruit Juice
• ½ oz. Sugar Water
• 1 oz. Rosaluna Mezcal
• 1 oz. Bacardi White
• 4 Drops Habanero Bitters

Preparation

1. Add all ingredients into a shaker
2. Shake vigorously
3. Strain into a rocks glass
4. Ganish with a Habanero

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The Standard Highline Soda Pop Up

The espresso martini has a new fit this summer, and you can only find it at The Standard Soda Shop – the hotel’s new summer pop-up that’s a portal right to the 1950s.

A retro chrome bar, vinyl blue seats, root beer floats—The Standard Soda Shop is a stroll into a scene of Grease. But here, the only thing you’ll be hopelessly devoted to is their limited edition menu, which includes their mighty Espresso Martini Shake.

The Espresso Martini Shake is an icy, delicious dance of nostalgia – its classic shake glass and creaminess call on your inner child, especially when you see that straw and whipped cream on top. The espresso and Irish cream lend a bittersweetness that lets you know this is indeed an adult beverage, with a good tequila kick that keeps you savoring every sip.

Safe to say this is the gateway for those who have yet to hop on the Espresso Martini train.

Tequila

Espresso Martini Shake

by The Standard Hotels

Ingredients

• 1 ½ oz. Tequila
• ¾ oz. Baileys Irish Cream
• ½ oz. Monin Dark Chocolate Syrup
• 1 oz. Fresh Espresso

Preparation

1. Shake all ingredients with ice, then strain into a Soda Shop Glass over crushed ice.
2. Top with Whipped Cream.

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When that sun shower hits, Death & Co is the best place to escape the rain, though we both know there’s no way to dry in this post-Prohibition wonderland. This temple of liquid alchemy transformed America’s drinking culture when it opened back in 2006. And it’s still serving up some of the best summer cocktails around.

One drink that will definitely put a spell on you this summer is Naked & Famous – a smoky cocktail that charms in its simplicity. Its citrusy character keeps things chill, while its finish leaves you somewhere in the beautiful Mexican countryside, thanks tto he magical mix of mezcal and chartreuse. With a kick of lime at the finish, you’ll be questioning why you opt for margaritas when Naked & Famous is around.

Mezcal

Naked & Famous

by Joaquin Simo – Death & Co

Ingredients

• ¾ oz. Mezcal
• ¾ oz. Yellow Chartreuse
• ¾ oz. Aperol
• ¾ oz. Fresh Lime Juice

Preparation

1. Shake all the ingredients with ice, then double-strain into a chilled coupe.
2. No garnish.

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Who said iced lattes are only for the morning?

Experimental Cocktail Club transforms NYC’s beloved oatmilk latte into a late-night beverage. ECC is a low-key Flatiron bar that is the perfect balance of urban and elegance, and Milk Money shows just how they’re commanding the summer cocktail flow.

Milk Money is an eclectic vodka-based coffee cocktail with some real complexity. Its velvety coffee body – powered by Mr Black coffee liqueur – is leveled up with cold brew and oat milk for a bittersweet tango. Though the real fun comes at the finish: Milk Money is served with a salted condensed foam, which becomes ridiculously seductive in each sip as it combines with the essence of the cocktail’s fat wash – an umami concoction of black sesame and charred oat dust.

Photo by Experimental Cocktail Club (ECC)

Liqueur, Vodka

Milk Money

by Nathalie Durrieu – ECC head bartender

Ingredients

• Grey Goose Vodka
• Mr. Black Coffee Liqueur
• Fat Wash – Black sesame and charred oats (burned dried oats turned into a fine dust)
• Mix-ins – Cold brew and oat milk

Preparation

1. Glassware: Tall rocks glass over ice (to resemble an iced latte)
2. Top Layer: Salted, condensed cold foam
3. Garnish: Icelandic Black Salt

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Who ever thought that MTA-themed cocktails would happen. But with a transportation system so belovedly unique, there’s only inspiration to take.

The Boerum Hill institution will not fail you in any cocktail pursuits, and its latest menu will satisfy – especially with its first item: the Dirty Dog Martini, a genius homage to the hot dog peddlers that define NYC. Its dirty, but refined – just like we like our New York summers.

Photo by Max Flatow

Gin, Vermouth

Dirty Dog Martini

by Grand Army Bar

Ingredients

• Gin
• Dill Aquavit
• Blanc Vermouth
• Dry Vermouth
• Bay Leaf
• Pickled Tomato Garnish

Preparation

1. A still a secret!
2. Stay tuned…

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The post 5 Must Try Cocktails Heating Up NYC appeared first on Chilled Magazine.

Source: Mixology News

Iconic rapper Ja Rule, co-founder of the honey botanical whiskey Amber & Opal, is currently working on Nelly’s Where the Party At tour, dropping a new album, and launching ICONN Network, a hub for creativity, storytelling, and innovation.

His black-owned whiskey blends Maryland straight rye whiskey—aged two years in medium-charred oak barrels—with flavors like orange blossom honey, smoky black tea, and spiced notes.

Tell us about the projects you are working on.

I am currently involved in a variety of dynamic and exciting projects. The new year comes with expansion for not only my music career with a set tour, planned new releases, and more, but also evolution for Amber & Opal. Co-founded with my best friends Herb Rice, Kelvin Barton, and Sandy Sandiford, the Black-owned whiskey debuted in Maryland and will now launch across New York, California, New Jersey, and Florida, with additional states to be announced in the coming months. Amber & Opal is also available online through Seelbachs.com and in select Total Wine locations, making it accessible to a wider audience of whiskey enthusiasts. This expansion is a testament to the quality of the product and the excitement it has generated among consumers.

Additionally, I’m going to be touring on Nelly’s “Where the Party At” tour, which features an incredible lineup of iconic artists, including Eve, Jermaine Dupri, Fabulous, St Lunatics and more surprise guests. This tour is all about celebrating timeless music and delivering unforgettable experiences for fans across the country. I just want to get out there and touch the people. I got some really dope installations that I’m doing for my meet and greets and meet and greet packages will be really cool. Come on and hang out, and it’s where the party going is to be at for the summer.

On the music front, I am going to drop a new album around June, so get ready!!!

Looking ahead, I’m thrilled to be launching ICONN Network in 2025. This platform will feature original content and serve as a hub for creativity, storytelling, and innovation. It’s a project that I’m incredibly passionate about, and I’m confident it will make a significant impact in the entertainment industry.

With your busy schedule, what do you like to do with your downtime?

In my downtime, I enjoy playing golf—it’s my favorite pastime. I am even collaborating with the city of Gary, Indiana, and Mayor Eddie Melton, to build a golf course there.

When you go out to eat, where do you like to dine?

I enjoy dining at Catch and Brooklyn Chophouse.

What types of dishes do you typically order?

I typically order Asian fusion or Japanese fusion cuisine.

Any favorite bars?

My favorite spots are Drai’s and Eleven nightclubs.

What drinks do you order when out? Favorite drink?

When I’m out, I love ordering Amber & Opal Whiskey. My favorite drink is the Amber Rush.

Tell us about your home bar. What is it stocked with?

My home bar is well-stocked with all the essentials. It includes Casa Azul Tequila and, of course, Amber & Opal Whiskey. We have all the popular favorites, just like a real bar. I also have some aged products securely stored underneath in the secret stash

Do you prepare drinks at home?

Yes, I enjoy preparing drinks at home. I mean, who doesn’t love a little libation?Recently, I created a new cocktail called a “whisquito,” my version of the traditional Puerto Rican coquito, in which I swapped out the rum for my delicious Amber & Opal Whiskey. Amber & Opal is officially described as a premium honey botanical whiskey that redefines the spirit landscape with bold flavors and a commitment to community and inclusivity.

Each bottle blends Maryland Straight Rye Whiskey—aged two years in medium-charred oak barrels—with the flavors of orange blossom honey, smoky black tea, and spiced herbal notes of cinnamon, ginger, and fig.

Have you ever been a bartender?

Yes, I bartend every weekend!

If you could share a drink with anyone, who would it be?

I would love to share a drink and a smoke with Bob Marley.

The post Chillin’ With Ja Rule appeared first on Chilled Magazine.

Source: Mixology News

At Eos & Nyx, brunch isn’t just another meal on the schedule; it is a curated experience that blends creativity, comfort, and theatrical flair.

Photos by Patricia Chang

Located in downtown San Jose, the restaurant has quickly built a reputation for reimagining what brunch can be, thanks in part to a stunning 21-foot operable liquor carousel that literally connects the restaurant’s two levels.

“The liquor carousel is one of the first things people notice—it’s huge, it moves, and it’s just really cool,” says the Eos & Nyx team.

“It goes between the first and second floors and kind of ties the whole place together. It’s not just for show either—it actually stores all our spirits. But more than that, it sets the tone. It lets you know this isn’t going to be a basic brunch. There’s movement, energy, and a little bit of theater. During brunch, when the place is already buzzing, the carousel adds to the vibe. It feels fun and elevated at the same time.”

That same level of intention and energy extends to the brunch menu itself, which was built with as much care and vision as Eos & Nyx’s dinner offerings. “We didn’t want brunch to feel like an obligatory add-on. We approached it the same way we approached dinner—thoughtfully, with a strong point of view. The idea was to create a menu where no one feels left out. That means having indulgent dishes next to clean, seasonal ones; bold flavors next to comforting classics. Brunch is a social ritual for so many people, so we built a program that feels celebratory without being pretentious and layered in just enough nostalgia to make it memorable.”

The cocktail program is where the restaurant’s personality really shines. Beverage Director Ryan Ota and Executive Chef Nickos Moulinos work in close collaboration to ensure the flavors coming from the bar and kitchen are aligned.

“It’s a constant dialogue rooted in shared values: balance, seasonality, and a touch of surprise. They’re both great at drawing inspiration from each other, and that’s why there’s such harmony between the plate and the glass.”

This is seen across all offerings, especially in the brunch lineup, where the drinks are designed to be light, fun, and inclusive.

Standout options include Trix Aren’t for Kids, a creamy, nostalgia-filled brunch cocktail inspired by Saturday morning cartoons and cereal; Licensed to Dill, an unexpected yet refreshing mix of Greek yogurt, aquavit, and fresh dill that is like creamy tzatziki in a glass; and The Neon Medusa, a dinner-menu favorite that packs a juicy punch with pomegranate, rhubarb, yuzu liqueur, clove, fennel, and a touch of tobacco bitters.

The team ensures there is also inclusivity, though, especially when it comes to non-alcoholic options. “Not everyone drinks alcohol, and that shouldn’t mean missing out,” the team notes.

“Our low- and no-proof offerings are made with the same level of care and as the rest of the menu, focused on balance, complexity, and presentation. The goal is to make sure everyone at the table feels seen and celebrated, no matter what’s in their glass.”

Beyond the food and drink, what truly makes Eos & Nyx a case study in brunch success is how they have approached the guest experience. For restaurateurs and aspiring operators looking to launch or elevate their own brunch program, Eos & Nyx offers powerful suggestions: “Start with the guest experience. Brunch isn’t just about food, it’s about how people *feel*. Is the energy right? Is the service intuitive?

Are the drinks and dishes craveable, shareable, and photogenic without losing their soul? Don’t be afraid to take risks or be a little irreverent. And above all, treat brunch as its own identity, not a watered-down version of dinner. Give it intention, and people will show up for it.”

With its balance of bold design, collaborative creativity, and a commitment to thoughtful hospitality, Eos & Nyx has become one of the most buzzed-about brunch destinations in San Jose, and it’s not very difficult to see why.

The post Eos & Nyx Redefines Brunch in San Jose with Style, Storytelling, and a 21-Foot Liquor Carousel appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Lo-Fi Gentian Spritz

August 1st is National Spritz Day, and the Lo-Fi Gentian Spritz is the perfect drink to make to celebrate the holiday. Lo-Fi Aperitifs are a line of vermouths and amaro crafted with California wines and natural herbs flavors and botanicals and can be used as a base or a modifier in spritzes, highballs, classic cocktails and more.

Amaro, Sparkling Wine

Lo-fi Gentian Spritz

Ingredients

• 2 parts Lo-Fi Gentian Amaro
• 2 parts sparkling wine
• Splash of soda
• Grapefruit slice (for garnish)

Preparation

1. Build in a white wine glass over ice and garnish with a grapefruit slice.

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The post Lo-Fi Gentian Spritz appeared first on Chilled Magazine.

Source: Mixology News

Summer’s in full swing, and Zing Zang – America’s No. 1 Bloody Mary brand – is bringing its signature flavor to the condiment aisle with the launch of the country’s first-ever Bloody Mary Ketchup!

“The idea actually started as an April Fool’s joke on social media,” said E.G. Fishburne, VP of Marketing at Zing Zang.

“Almost immediately, that post became our most viral ever, and fans weren’t joking – they wanted us to make it. That’s when we knew we were on to something. People wanted a spicy, flavorful ketchup – and we already had the perfect recipe to deliver it. Goodbye, boring ketchup!”

Zing Zang Bloody Mary Ketchup puts a bold twist on the classic condiment, made with the same signature ingredients that built the brand’s cult-favorite Bloody Mary Mix—like ripe tomatoes, seven vegetable juices, Worcestershire, hot sauce, and savory seasonings—for the spicy kick fans know and love.

“This is an exciting time for Zing Zang as we push beyond the beverage aisle for the first time,” said Brent Albertson, CEO of Zing Zang.

“Our Zing Zangers are passionate about our Bloody Marys, and now we’re bringing that same big, bold taste to a new category. It’s the same amazing Zing Zang Bloody Mary flavor – now made to pair perfectly with burgers, fries, and more.”

Zing Zang Bloody Mary Ketchup is packaged in 15 oz. squeeze bottles and contains no high fructose corn syrup. It debuts this summer on Amazon, with plans to roll out in grocery stores, bars, and restaurants nationwide.

For more information, visit ZingZang.com and follow @zingzangmix on social media.

About Zing Zang

Zing Zang® is the leading Bloody Mary brand and a top non-alcoholic cocktail mix brand in the U.S. Renowned for its premium-quality mixers, Zing Zang offers a wide range of products, including the best-selling Bloody Mary Mix, Blazing Bloody Mary Mix, Dill Pickle Bloody Mary Mix, and an authentic Michelada Mix. Zing Zang also has an “amazing” line of mixers that includes Classic Margarita, Mango Margarita, Strawberry Margarita-Daiquiri, Sweet & Sour, and Piña Colada—all made with real fruit juices and naturally sweetened without high fructose corn syrup.

Expanding beyond mixers, the brand has launched a line of ready-to-enjoy prepared cocktails, featuring Zing Zang’s award- winning mixes paired with premium spirits. The lineup includes Bloody Mary, Blazing Bloody Mary, Classic Margarita, and Mango Margarita. Founded in 1997 and based in Chicago, Illinois, Zing Zang products are available nationwide in over 300,000 retail and on-premise locations. For more information, please visit ZingZang.com.

The post Zing Zang Unveils First-Ever Bloody Mary Ketchup appeared first on Chilled Magazine.

Source: Mixology News

Creamy Creation offers unparalleled expertise as a premier developer & producer of high-quality cream-based liqueurs and emulsified alcoholic beverages.

Launched in The Netherlands in 1979 as the popularity of cream liqueurs gained global traction, Creamy Creation has become the category leader with production facilities on two continents and sales offices all over the world.

Creamy Creation partners with companies worldwide to create unique beverage solutions using 100% local dairy or plant-based alternatives for non-dairy options. “This is a niche segment that requires in-depth knowledge and technical expertise in development, in addition to specialized production equipment and process,” says Matthew Benny, Chief Commercial Officer–The Americas.

“Our customers range from small craft distilleries all the way to multinational companies across the globe.”

Tracking trends is a big reason for Creamy Creation’s success with customers relying on their industry insights to create new offerings. “We start with looking at the trends on a macro level, beginning with general consumer and F&B trends, and working down to spirits trends and finding where an opportunity fits for the cream liqueur segment,” Benny says.

“Alternatively, we look to find gaps in the market or continued areas of interest for customers, to create suitable solutions.”

Speaking to trends, indulgence and nostalgia remain key touch points with consumers both here and abroad. In the U.S., the continued rise of RTDs has taken hold in the cream liqueur space, not least of all thanks to the soaring popularity of Espresso Martinis. The acceptance of RTDs, along with frozen cocktails, also means that sales in the cream liqueur category have remained steady thanks to continued adoption by Millennials and Gen Z.

“We’ll usually share an overview of trends and concepts that we believe will align with the company’s product and brand portfolio,” Benny says.

“Other times, the customers come with more defined requirements as to what they’re looking for like ABV, flavors, claims, bases, etc.”

The Creamy Creation team oversees the entire process from ideation, production and quality assurance to marketing support, consumer research and regulatory assistance. Together, they offer over 147 years of combined experience, ensuring a smooth production path from start to finish.

From tequila and mezcal to gin to bourbon and rum, any spirit can provide the base for a cream liqueur. Recent innovations include Award-winning Asian Spirit-based cream liqueurs made with shochu, soju and baijiu, including Shochu Yuzu Cheesecake, Soju Coffee, and Baijiu Cream Liqueur.

As tastes and dietary trends evolve, innovation lies at the heart of Creamy Creation’s offerings with a range of products available including vegan coconut cream, SL!M Cream Liqueur, a cream liqueur with up to 40% less calories, a zero-proof liqueur, and more.

Looking for the newest flavor profiles or to gain an edge in the market with a new cream liqueur? Creamy Creation brings together all the elements needed for a successful product launch that will set brands apart.

The post Setting Brands Apart Since 1979—Get To Know Cream-Based Liqueurs Developer & Producer, Creamy Creation appeared first on Chilled Magazine.

Source: Mixology News



Happy National Tequila Day! Every July 24th, tequila fans across the country celebrate one of the world’s most storied spirit—and for good reason.

Its cultural roots in Jalisco, Mexico and its evolution to a craft cocktail essential, tequila has never been more popular, more diverse, or more exciting to explore.

There’s a new reason to raise a glass today— bars, restaurants, a growing number of tequila lovers—and bartenders—are demanding more from the spirit. Enter the era of additive-free tequila, where transparency, integrity, and true agave flavor are taking center stage.

Tequila with zero additives has become a full-on movement, signaling a shift away from artificially sweetened, colored, or smoothed-out tequilas. Today’s drinkers want to know what’s in their glass—and what’s not. And brands like Don Londrès are leading with honesty.

Don Londrès, the ultra-smooth tequila is setting a new standard in clarity, character, and transparency. Crafted with just three ingredients—Weber Blue agave, water, and yeast—this award-winning tequila proudly contains no additives, no shortcuts, and no compromise.

Launched by music mogul Dre London—the force behind artists like Post Malone—alongside third-generation distiller Francisco González (Don Julio 1942), Don Londrès was founded on a simple idea: do things the right way. That means transparency in process, honesty in flavor, and no additives, ever.

Distilled in Atotonilco el Alto, Jalisco, using heritage methods passed down since 1905, Don Londrès is deeply rooted in traditional tequila-making—while looking sharply toward the future. The result? A fast-growing Black-owned tequila brand that has already earned 39 international spirits awards and a place in top bars, hotels, and nightlife spots across the United States and Europe.

The Blanco delivers a clean, herbal-forward profile layered with green mint and subtle sweetness from naturally caramelized agave. But the newest addition—the Don Londrès Reposado—adds a richer dimension. Aged in bourbon barrels, it brings velvety notes of vanilla, soft citrus, and oak, while still staying true to the brand’s signature smoothness and purity.

More than a bottle, Don Londrès is a celebration of self-made success, a lifestyle anchored in hustle, heritage, and high standards.

This National Tequila Day, drink to the truth—and to the future—toast transparency with the tequila that’s as clear about its values as it is in your glass.

Cheers.

Check out Don Londrès online and social media

Dre London Instagram

Don Londrès Website

Don Londrès Instagram



The post Cheers to National Tequila Day with Don Londrès appeared first on Chilled Magazine.

Source: Mixology News

Happy National Tequila Day! Every July 24th, tequila fans across the country celebrate one of the world’s most storied spirit—and for good reason.

Its cultural roots in Jalisco, Mexico and its evolution to a craft cocktail essential, tequila has never been more popular, more diverse, or more exciting to explore.

There’s a new reason to raise a glass today— bars, restaurants, a growing number of tequila lovers—and bartenders—are demanding more from the spirit. Enter the era of additive-free tequila, where transparency, integrity, and true agave flavor are taking center stage.

Tequila with zero additives has become a full-on movement, signaling a shift away from artificially sweetened, colored, or smoothed-out tequilas. Today’s drinkers want to know what’s in their glass—and what’s not. And brands like Don Londrès are leading with honesty.

Don Londrès, the ultra-smooth tequila is setting a new standard in clarity, character, and transparency. Crafted with just three ingredients—Weber Blue agave, water, and yeast—this award-winning tequila proudly contains no additives, no shortcuts, and no compromise.

Launched by music mogul Dre London—the force behind artists like Post Malone—alongside third-generation distiller Francisco González (Don Julio 1942), Don Londrès was founded on a simple idea: do things the right way. That means transparency in process, honesty in flavor, and no additives, ever.

Distilled in Atotonilco el Alto, Jalisco, using heritage methods passed down since 1905, Don Londrès is deeply rooted in traditional tequila-making—while looking sharply toward the future. The result? A fast-growing Black-owned tequila brand that has already earned 39 international spirits awards and a place in top bars, hotels, and nightlife spots across the United States and Europe.

The Blanco delivers a clean, herbal-forward profile layered with green mint and subtle sweetness from naturally caramelized agave. But the newest addition—the Don Londrès Reposado—adds a richer dimension. Aged in bourbon barrels, it brings velvety notes of vanilla, soft citrus, and oak, while still staying true to the brand’s signature smoothness and purity.

More than a bottle, Don Londrès is a celebration of self-made success, a lifestyle anchored in hustle, heritage, and high standards.

This National Tequila Day, drink to the truth—and to the future—toast transparency with the tequila that’s as clear about its values as it is in your glass. Cheers.

The post Cheers to National Tequila Day with Don Londrès, the Honest Tequila appeared first on Chilled Magazine.

Source: Mixology News