August 2025

With the unofficial end of summer weekend approaching, there will be plenty of opportunities where a cocktail is needed.

There is no better way to toast to the end of the season than with a refreshing beverage. It’s the time of year when we all want to slow down and savor the last bits of warm weather while enjoying time with friends and family.

The drink options for Labor Day Weekend should be a mix of festive yet delicious and the perfect balance of the season’s favorite flavors. Whether you are hosting some backyard gatherings or need to freshen up your bar menu, one of these 10 cocktails will make an excellent addition to any situation. These recipes were crafted to be crowd-pleasers in presentation and taste and will be perfect for toasting to the weekend ahead. We’ve even added a few non-alcoholic options for those who want to partake in celebrating but don’t fancy alcohol.

Here are 10 cocktails for your Labor Day Weekend celebrations.

Tequila

Paloma

Ingredients

• 2 Dash Saline Solution
• 1/2 oz. Fresh Lime Juice
• 1 1/2 oz. Blanco Tequila
• Top with Badger Sparkling Grapefruit Soda
• Glassware: Collins or Pilsner Glass
• Ice: Cracked Block Ice
• Garnish: Grapefruit half-wheel (manicured)

Preparation

1. Pour all ingredients into a small shaker tin, excluding the Badger grapefruit.
2. Whip shake with ten pebble ice nuggets until the ice has completely dissolved.
3. Pour the drink into a glass of ice, then top with Badger grapefruit.
4. Give a light stir, garnish, and serve.

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Non-Alcoholic

Josh Cellars Boozeless Blueberry Smash

Ingredients

• 3 oz. of Josh Cellars Non-Alcoholic Sparkling
• 1/4 cup Fresh Blueberries
• 1 oz. Fresh Lemon Juice
• 1 oz. Simple Syrup
• 1 oz. Soda Water

Preparation

1. In rocks glass, muddle blueberries and add ice once finished.
2. Pour Non-Alcoholic Sparkling, lemon juice, simple syrup, and soda water into glass and stir.
3. Garnish: blueberries on skewer.

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Red Wine

Kim Crawford Sauvignon Blanc Jalapeño Cocktail

Ingredients

• 1 bottle of Kim Crawford Sauvignon Blanc
• 1 fresh Jalapeño Pepper, Frozen
• Optional: Fresh lime, Fresh pineapple, Chili-lime seasoning

Preparation

1. Slice jalapeño into ¼ inch wide slices.
2. Remove seeds.
3. Pour a chilled glass of Kim Crawford Sauvignon Blanc.
4. Place 3-4 frozen jalapeño slices into the glass.
5. Dress it up!
6. Squeeze some lime for a little zest.
7. Kick up the heat with a chili-lime rim.
8. Add a sweet pineapple wedge.

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Gin

Matcha Martini

Ingredients

• 1 1/2 oz. of Bombay Sapphire
• 1/2 oz. White Creme De Cacao
• 1/2 oz. Vanilla Syrup
• 1 oz. Oat Milk
• 1 tsp Matcha Powder
• 6 Mint Leaves

Preparation

1. Add all ingredients to a shaker with ice and strain into a small tin.
2. Dry shake to froth the cocktail and then strain into a chilled coupe glass.

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Whiskey

Mango Pash

Ingredients

• 1 1/2 oz. Coconut-Gochujang-infused Great Jones Four Grain Bourbon
• 1 1/2 oz. Mango syrup (contains: mango puree, lactic acid, sugar, soy sauce, and water)
• Chili Thread Garnish
• Glass: Double Rocks Glass
• Garnish: Chili Thread

Preparation

1. In a cocktail shaker, combine all ingredients, fill with ice, and shake until chilled.
2. Strain into an ice-filled fancy double rocks glass.
3. Finish with a chili thread garnish.

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Whiskey

Third Street Sour

Ingredients

• 1 1/2 oz. Great Jones Straight Bourbon
• 1 oz. Pear Puree (such as Boiron)
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Simple Syrup
• 1 dash Cardamom Bitters

• 1 oz. Dry Red Wine for Float (such as a Long Island Cabernet Franc)
• 1 Bourbon-Poached Maraschino Cherry
• Glass: Coupe
• Garnish: Bourbon-Poached Maraschino Cherry

Preparation

1. In a cocktail shaker, combine all ingredients except for the wine, fill with ice, and shake until chilled.
2. Strain into an ice-filled fancy coupe.
3. Garnish with a bourbon-poached maraschino cherry.

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Tequila

Casa Refresher Pitcher

Ingredients

• 15 oz. Casamigos Blanco Tequila
• 10 oz. Watermelon Juice or 40-50 Watermelon Chunks (1”)
• 5 oz. Fresh Lime Juice
• 5 oz. Simple Syrup
• Heaping Handful Mint Leaves
• 1 1/4 oz. Peychauds Bitters
• Garnish Mint Sprig + Watermelon Cube through Skewer

Preparation

1. Combine all ingredients into a medium to large pitcher and muddle fruit/herbs.
2. Then fill to the top with ice and stir well with a bar spoon for 10-12 seconds.

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Whiskey

Salute to Summer

Ingredients

• 1 1/2 oz. Teeling Small Batch Irish Whiskey
• 2 oz. Soda Water
• 1 oz. Pineapple Juice

Preparation

1. Pour Teeling Whiskey in a rocks-filled Collins glass.
2. Add soda water and top with pineapple juice.
3. Garnish with pineapple slices.

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Whiskey

Iced Irish Coffee

Ingredients

• 2 oz. Teeling Small Batch Irish Whiskey
• 2 oz. Cold Brew
• 1/2 oz. Demerara Syrup
• Bar spoon of heavy cream

Preparation

1. Shake Teeling Whiskey, syrup, and cold brew over ice.
2. Strain into a chilled mug filled with ice.
3. Top with cream and garnish with grated nutmeg.

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Gin, Sake, Vermouth, Vodka

Tuberose Candy

Ingredients

• 15 ml Absolut Citron
• 15 ml Campari
• 15 ml Yuzu Sake
• 20 ml Noilly Prat Original Dry
• 15 ml Martini Rosso
• 5 ml Muyu Chinotto Nero
• 1 ml LYS accord
• Glassware: Short cocktail glass

Preparation

1. Stir with ice, serve over large crystal clear ice cubes.

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Liqueur, Tequila

Laelia Mexica Margarita

Ingredients

• 1 1/2 oz. Laelia Blanco Tequila
• 1 oz. Licor de Elote
• 3/4 oz. Pineapple Juice
• 1/2 oz. Lime Juice
• 1/4 oz. Agave Nectar
• 1 Pinch of Salt
• Glassware: Rocks
• Garnish: Lime wheel and corn husk

Preparation

1. Add all ingredients to a shaker with ice and shake vigorously.
2. Strain over fresh ice into rocks glass.

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The post 10 Cocktails To Celebrate Labor Day Weekend With appeared first on Chilled Magazine.

Source: Mixology News

Four experts. One mission: to redefine how bartenders think about flavor.

1800 Tequila’s The Taste Collective is the industry’s most dynamic tequila education platform yet—and it starts with the masters shaping it.

Taste goes far beyond sweet, sour, salty, bitter, and umami. For bartenders, it’s the foundation of everything, yet most are never taught how it really works.

Flavor is personal—but it’s also part science, culture, and a whole lot of memories. That’s exactly what The Taste Collective is about. It’s a fresh education program led by four legendary experts in hospitality. This isn’t your typical tour or training—it’s a real conversation with people who live and breathe taste in every way.

Check out The Taste Collective experts:

Dr. Arielle Johnson — The Scientist

A flavor scientist, educator, and James Beard–nominated author of Flavorama, Dr. Johnson brings a deep, thoughtful approach to bartending. She led the development of the platform’s cornerstone: the Taste Analysis—a tool that helps bartenders decode how they experience flavor and use that insight to craft better cocktails. Her work takes taste from a gut feeling to something measurable, repeatable, and endlessly creative.

Ignacio “Nacho” Jimenez — The Storyteller

One of the most celebrated bartenders in the country, Nacho Jimenez is the co-owner of NYC’s Superbueno—ranked #2 on North America’s 50 Best Bars 2025. As the Collective’s bartender expert, he leads with heart, guiding bartenders through emotional connections, cultural storytelling, and what it really means to create drinks that go beyond the glass. His master classes center on community, identity, and the power of true hospitality.

Ana Castro — The Culinary Bridge

Ana Castro, chef and co-owner of Acamaya in New Orleans, brings a chef’s perspective to the program. Named one of Food & Wine’s Best New Chefs and featured in The New York Times, she teaches bartenders to think about cocktails the way chefs think about dishes: as seasonal, sensory experiences shaped by memory, culture, and respect for ingredients.

Jaime Salas — The Advocate of Agave

As Head of Legacy & Advocacy for Proximo Spirits, Jaime Salas serves as the Collective’s cultural influence. A longtime educator and agave expert, he makes sure every part of the platform honors the spirit’s origin, terroir, and traditions. With more than two decades of experience, Salas has helped bartenders and consumers alike understand agave from the ground up… literally.

Together, these four visionaries are leading in-person Taste Collective workshops in major cities including Chicago, New York, Dallas, and Miami, where bartenders dive into personal palate exploration. With backgrounds that span the lab, the kitchen, the bar, and the agave fields, they offer a full-circle view of what it really means to understand taste in today’s cocktail world.

The post Meet the Masters Behind 1800 Tequila’s The Taste Collective appeared first on Chilled Magazine.

Source: Mixology News

Dano’s Dangerous Tequila, the challenger tequila brand celebrated for its 100% agave, additive-free, fresh-fruit infusions, has announced a multi-faceted partnership with the Jacksonville Jaguars.

Beginning with the 2025 NFL season, fans will be able to enjoy signature Dano’s cocktails at EverBank Stadium during Jaguars home games.

“Jaguars fans are the heartbeat of EverBank Stadium, and we’re thrilled to match their passion with the Jagsrita,” Chris Timmerman, Founder and Co-CEO of Dano’s Dangerous Tequila, shared.

“Additive-free, flavor-forward, and unapologetically bold—just like the Jaguars themselves, we’re here to make every game day unforgettable.”

Key Highlights of the Partnership

• Proudly Served at EverBank Stadium
• The Dangerous Jagsrita, made with Dano’s Pineapple Jalapeño Tequila
• The Classic Jagsrita, made with Dano’s Blanco Tequila
• Both will be available every Sunday at Jaguars home games as part of the stadium’s featured cocktail offerings.

100% Agave, Additive-Free

• Crafted from estate-grown blue Weber agave, hand-harvested and slow-cooked in traditional hornos
• Infused with real fruit—no shortcuts, no additives

“We’re excited to welcome Dano’s Dangerous Tequila as part of the EverBank Stadium experience,” said Scott Massey, Senior Vice President of Corporate Partnerships for the Jacksonville Jaguars.

“With a shared commitment to quality and bold flavor, we look forward to fans enjoying Dano’s cocktails at home games and events across our venues.”

About Dano’s Dangerous Tequila

Born from one man’s unrelenting quest for authentic flavor, Dano’s Dangerous Tequila is produced at a 180-year-old, female-owned hacienda in Tequila, Jalisco. We hand-harvest blue Weber agave, ferment with wild yeast, double-distill in copper stills, and age in virgin white oak—then infuse with real fruit. The result: dangerously better, award-winning, tequila that rewrites the rules. Dano’s Dangerous Tequila is also available online at www.danostequila.com with a suggested retail price ranging from $40 to $58 for a 750ml bottle, based on the selected flavor.

The post Dano’s Dangerous Tequila Teams Up with Jacksonville Jaguars for Game-Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

This past summer, Daniel and Christine Cooney, co-owners of Heavenly Spirits, designed a trip around one of their favorite spirits: Cognac.

By Daniel Cooney

This is a spirit close to their hearts, as Christine, who was born in the Cognac region of France, spent summers at her grandparent’s farm north of La Rochelle, where she watched her grandfather, Amedee Foubert, run his winery and distill eau de vie from plums and other fruit grown on the farm. Dan came to love the Cognac region himself, living there for five years with his young family before returning to the States. More recently, Dan and Christine purchased a property in the heart of the Grande Champagne, lovingly referred to as “Le Cot,” a former Cognac vineyard compound which they are turning into an educational retreat.

Cognac Travelogue by Daniel Cooney: With unique perspectives provided by Macaulay Minton.

Edouard Normandin and Macaulay Minton at Cognac Normandin-Mercier

Day 1: Immersion in Cognac

We were joined on our exploration of some of the leading craft Cognac producers by a special guest, Macaulay Minton, founder of Dark Arts Whiskey House in Lexington, Kentucky. His presence allowed us to share deeper insight to this historic spirit, by contrasting it with the perspective of a modern American craft whisky producer. What ensued was a one-of-a-kind cultural and professional exchange.

Day 2: Barrels & Terroir

Christophe Fillioux and Macaulay Minton tasting through expressions of Jean Fillioux Cognac

Our first stop was Cognac Jean Fillioux, located in the heart of the prestigious Grande Champagne region—just a short drive from Le Cot, our Retreat Center. There, Christophe Fillioux walked us through a fascinating demonstration showing how six different barrels, made by six different coopers, can subtly alter and affect taste differences in the same batch of Cognac eau-de-vie. A masterclass in wood, craftsmanship, and aging, this experience set the tone for the week ahead.

An American whisky maker’s perspective:

“Driving through the Cognac region and passing by all the vineyards instills a profound admiration for the craft of distillation, and an appreciation for the sacrifices of generations who have nurtured the land and cultivated the finest grapes for brandy production. The meticulous details of distillation and aging that go into the process, and the deep connection to the art of production is precisely why I fell in love with the region while visiting”

That afternoon, we visited the Musée du Savoir-Faire du Cognac, situated along the Charente River in the historic heart of the city. This well-curated museum explores the full history of Cognac—from its economic roots to its emergence as the world’s most revered brandy.

An American whisky maker’s perspective:

“From my observations, Cognac faces an array of formidable obstacles: shifting consumer demand and tastes, the impacts of global warming, stringent government regulations, and overarching issues such as geopolitics and tariffs that loom large over the region. It’s disappointing to see how so much hard work and dedication to the craft can be undermined … as it is my opinion that spirits have some of the most potential to connect people on a common ground.”

Day 3: The Art of the Barrel & Terroir

Gauthier Allary explaining barrel toasting at Tonnellerie Allary

On Wednesday, we headed to the village of Archiac to visit the family-owned Tonnellerie Allary cooperage. Meeting with several members of the Allary family, we learned about the history and intricate craft of barrel-making, including the sourcing and seasoning of the wood, and charring of the barrels, a vital (yet often underappreciated) element of spirit production.

Next on our journey, we visited Distillerie du Peyrat, a leading producer of organic Cognac based in the Fine Bois cru. Antoine Rault and his brother Guillaume RAULT now manage this fifth-generation Cognac production house. We were warmly welcomed by Antoine and his father, Jean-François Rault. The two spoke about terroir, and organic practices, as they shared their ongoing innovations and explorations in sustainable Cognac production.

The perspective of an American Whisky maker:

“Distillerie du Peyrat stood out for its willingness to push boundaries beyond what traditional methods most Cognac producers follow. The vineyards are certified organic, and Antoine employs what he terms “fatty distillation” in his cuts, as well as distilling lees wine for more unique distillates.”

Day 4: Tasting by the Sea

Thursday took us to Christine Cooney’s hometown, the charming port city of La Rochelle, where we were hosted by NORMANDIN – MERCIER, another of our Cognac partners. After a full cellar tour and tasting session, we were treated to an unforgettable lunch featuring trout carpaccio, fresh oysters, roasted chicken with potatoes, and a homemade honey cake for dessert. Edouard Normandin and his sister AUDREY N. now represent the fifth generation of the family to run this highly regarded and innovative Cognac house.

An American whisky maker’s perspective:

“A recurring theme I observed among the makers was the delicate balance of honoring the historical methods of production, maturation, and blending established by previous generations while also finding ways to infuse their unique perspectives into the evolving narrative and spirit of the houses they represent.”

Day 5: Botanical Spirits and Historical Roots

Alexandre Gabriel of Citadelle Gin

In a slight foray from the world of Cognac, we ended the work week with a Friday afternoon visit to the Citadelle Gin distillery, one of France’s pioneering craft gin producers, for a behind-the-scenes tour led by the owner himself, Alexandre Gabriel. The expansive estate is an impressively restored property, historically connected with the famed Maison Ferrand Cognac family. It features a gift shop, an orangery, a forest of juniper trees, and an extraordinary collection of stills. The site is open to the public for scheduled tours and is also available to rent for weddings and other private events.

About Heavenly Spirits

Dan Cooney, Christophe Fillioux, Christine Cooney, and Macaulay Minton at Cognac Jean Fillioux

At Heavenly Spirits, we believe in the value of cross-cultural exchanges that celebrate craftsmanship, heritage, and innovation. Based in Massachusetts, we’re proud to be the leading importer and distributor of authentic craft spirits—responsible for bringing over 40% of all Armagnac into the U.S. each year. We also import a wide range of organic Cognac, organic French whisky, and are the Massachusetts distributor of Dark Arts Whiskey.

This visit was a spirited success—and just the beginning of what we hope will be many more collaborations between American spirit enthusiasts and French spirit artisans.

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Source: Mixology News

Here’s what they don’t tell you in hospitality: your tips can become your ticket to financial freedom.

But here’s what they also don’t tell you—you don’t need to gamble with risky investments to build real wealth. Forget the crypto bros and day-trading hype. We’re talking about boring, steady investments that actually work. The kind that let you sleep at night instead of checking your phone every five minutes.

Start Safe: Index Funds in Your Roth IRA

Remember that Roth IRA we talked about? Here’s what to put inside it: index funds. Think of them as buying a tiny piece of hundreds of companies instead of betting everything on one. The S&P 500 index fund is like the house salad of investing—basic, reliable, and it’s been working for decades. Companies like Vanguard and Fidelity offer these with rock-bottom fees.

You’re not trying to beat the market; you’re trying to match it. And historically?

That’s been pretty damn good.

Your $100 monthly contribution gets spread across Apple, Microsoft, Amazon—the whole gang.

One company tanks? You barely feel it.

IULs: The Steady Eddie of Wealth Building

Indexed Universal Life Insurance isn’t just retirement planning—it’s conservative investing with a safety net. Your cash value grows based on market indexes, but here’s the kicker: you can’t lose money when the market drops.

Think of it like having a really good bouncer for your money. Market goes up? You get some of those gains. Market crashes? Your bouncer keeps your principal safe. Plus, you’re building life insurance protection while you grow wealth.

Annuities: Your Personal Pension Plan

Nobody’s offering pensions anymore, so create your own. Fixed annuities are like making a deal with an insurance company: you give them money now, they promise you steady payments later. It’s not sexy, but neither is eating ramen at 70 because you thought you’d “figure it out later.” Some annuities even offer inflation protection, so your buying power doesn’t shrink over time.

Do Your Homework

Before you sign anything, research like your future depends on it—because it does. Compare fees, read reviews, and talk to licensed professionals who actually understand these products.

Don’t just take someone’s word for it. You wouldn’t serve a drink without knowing what’s in it, right?

The Bottom Line

Your coworkers might be blowing tips on lottery tickets, but you’re building something real. Safe doesn’t mean slow—it means smart. While others are chasing get-rich-quick schemes, you’re playing the long game.

Future-you isn’t just financially secure—you’re the proof that hospitality workers can build wealth without rolling the dice.

The Savvy Bartender

Turn your craft into career growth and a secure financial future with Jonathan Turner, our expert bartender in savings, side hustles, and smart strategies to help you plan your next pour.

Jonathan Turner spent over 20 years mastering the hospitality industry from the ground up. From washing dishes in the back to leading operations as GM and Food & Beverage Director, he’s experienced every level of the business. After building a successful career in hospitality, Jonathan made a strategic transition into financial services as an Independent Life Insurance Agent and hospitality consultant, discovering that his relationship-building and problem-solving skills translated perfectly into helping others build financial security.

Now Jonathan uses his insider knowledge to help hospitality workers overcome the unique financial challenges of irregular income, lack of traditional benefits, and industry lifestyle demands. His mission is simple: show hospitality workers that they don’t need corporate benefits or a 9-to-5 job to build real wealth. Having walked every step of the hospitality path himself, he speaks the language, understands the challenges, and knows exactly what it takes to build lasting financial freedom. He’s not your typical financial advisor—he’s someone who’s been where you are and successfully built the financial life you want.

The post From Tip Jar to Portfolio: Investing Basics for Hospitality Pros appeared first on Chilled Magazine.

Source: Mixology News

On a street known for neon lights, cover bands, and bar crawls, The Twelve Thirty Club in Nashville offers something completely different.

It isn’t trying to be louder or flashier; it’s smarter, cooler, and built with real intention.

“We weren’t interested in simply offering a night out,” says MK Taylor, Director of Food, Beverage and Hospitality.

“Instead, we set out to craft a complete journey that could carry you from honky tonk nights on the dance floor to black-tie dinners and rooftop cocktails, all seamlessly under one roof.” The vibe? Confident, polished, and always welcoming. Or, in their words, “dapper as hell.”

The idea behind The Twelve Thirty Club was to create layers of experience that reflect the full personality of Nashville. There’s the live music energy that feels like Broadway at its best, but there’s also an unexpected level of refinement. “We drew from the classic elegance of a traditional supper club and infused it with the warmth, spirit and musical soul of Nashville,” Taylor explains. Marked by gold accents, accented by marble floors, and finished with velvet drapes, it’s upscale, but never uptight. You can show up in boots or heels; either way, you’ll feel right at home.

Music is the pulse of The Twelve Thirty Club. Performances are curated to match the room, the time, and the energy. Artists like Elton John and Morgan Wallen have played intimate sets here that felt less like concerts and more like once-in-a-lifetime moments.

“In a city where live music and stages are everywhere, ours stands out by delivering intimacy, intention, and a level of sophistication that elevates each set into something unforgettable,” says Taylor.

It’s a space that adapts to the mood, whether that means a night on the dance floor or a slow burn over a five-course meal.

You may ask what the drink program at The Twelve Thirty Club is like, and it is more than just impressive; it’s thoughtful. From house-made garnishes to tableside whiskey service, every detail is meant to enhance the experience.

“We focus on perfecting the small touches throughout the whole process. This begins with taking extra care before our drinks reach our guests by crafting our own garnishes and ingredients in-house. Our menu honors classic cocktails while pushing boundaries with innovative flavors and techniques. In a city where music often takes center stage, we give food and drinks equal importance, making every sip part of the overall experience.”

Circling back to the phrase “dapper as hell,” which shows up often in the club’s branding, Taylor breaks it down: “It’s all about being confident and refined without the stuffiness. It’s about creating an atmosphere where every guest feels like the most important person in the room while still feeling completely welcome.”

Nashville is evolving, and The Twelve Thirty Club is helping raise it to new heights.

“As the city continues to grow, we’re not just keeping pace; we’re helping redefine what comes next for dining, entertainment and hospitality in Nashville.”

The post Dapper as Hell: The Twelve Thirty Club Is Redefining Nashville Nightlife appeared first on Chilled Magazine.

Source: Mixology News

With record-breaking temperatures sweeping the country, frozen cocktails are making a major comeback—but this time, they’re more elevated than ever.

Forget the overly sweet frosés and basic frozen margaritas. Today’s bartenders are giving icy classics an upgrade with bold spirits and layered flavors.

At Good Guys, the laid-back Lower East Side hangout from the team behind Attaboy, the Frozen Fernet and Coke is a prime example of the trend. This reimagined dive bar classic combines canned cola, a splash of lemon, and bartender-beloved Fernet-Branca—all blended into slushy perfection.

Amaro

Good Guy's Frozen Fernet & Coke

Ingredients

• 2 oz. Amaro Batch (1.25 oz. Fernet-Branca + 0.5 oz. Santa Maria al Monte Caffe)
• 1 oz. Boylan Cola Syrup
• 4 oz. Water
• 0.125 oz. Lemon Juice

Preparation

1. Combine all ingredients.
2. Place in a blender with a handful of ice.
3. Blend until the desired consistency is achieved.

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The post Good Guy’s Frozen Fernet & Coke appeared first on Chilled Magazine.

Source: Mixology News

Aviation American Gin is celebrating Wrexham AFC’s historic third consecutive promotion and return to the Championship with a new limited-edition commemorative pack.

As a longtime supporter of the club, Aviation has shared in Wrexham’s incredible journey—the victories, the global spotlight, and the unshakable bond between team and fans. Much like Wrexham AFC itself, Aviation American Gin has never followed the traditional playbook. It’s an unconventional spirit for an unconventional team, and this release pays tribute to the grit, resilience, and heart that carried the club to the next level.

“Wrexham AFC has defied the odds and built a global fanbase through persistence, passion, and community,” said Ricky Collett, Global Brand Director for Aviation American Gin.

“And at Aviation, we know what it means to redefine expectations – like reimagining how deliciously versatile Gin can be. As a partner that’s been with the team every step of the way, we’re proud to raise a glass to this new chapter and bottle the glory.”

The Aviation American Gin x Wrexham AFC Commemorative Pack features a specialty 750mL limited-edition bottle with design details that honor the club’s heritage, including

• A textured, patch-like label with a bold crest celebrating Wrexham’s legacy
• A distinctive red strip stamp on the neck, nodding to the legendary Turf Pub, a cornerstone of the team’s community
• Packaging inspired by Wrexham’s promotion-winning jerseys, complete with scale-print patterns
• A QR code unlocking sweepstakes access and exclusive content
• A collectible Wrexham bottle scarf, making it a must-have keepsake for fans

Inside, the bottle is filled with the same crisp, smooth Aviation American Gin fans know and love. To celebrate the collaboration, Aviation has also created four signature cocktails inspired by the club: Negroni By The Turf, All Or Nothing Bloody Mary, Up The Town Fizz, and Dirty Dragon. Adding to the excitement, Aviation American Gin is giving fans the chance to experience Wrexham AFC like never before. One lucky winner and a guest (both age 25+) will receive:

• Round-trip travel to Wales
• Premium tickets to a Wrexham home match
• A private stadium tour
• A visit to the legendary Turf Pub
• Accommodations in Wrexham*

Whether displayed proudly on your shelf, gifted to a fellow supporter, or raised in celebration after a big match, this commemorative release lets fans own a piece of football history and the spirit that fuels it.

Starting August 19, the pack will be available while supplies last at retailers nationwide, online, and at the Aviation American Gin Portland Distillery—at the same price as the traditional Aviation American Gin offering.

For more information, visit www.aviationgin.com/wrexham and follow @AviationGin on Instagram, Twitter, and Facebook.

Aviation American Gin [42% Alc/Vol. Imported by Diageo, New York, NY] reminds you to drink responsibly.

*For more information on the sweepstakes, please visit: www.aviationgin.com/wrexham-official-rules

About Aviation American Gin

Aviation American Gin is one of the world’s highest rated gins and helped establish a new style of American gin. Crafted with a blend of botanicals delivering an approachable and balanced flavor profile, Aviation American Gin is a versatile spirit, perfect for any cocktail occasion. Created by a unique bartender / distiller partnership and now co-owned by actor and entrepreneur Ryan Reynolds, Aviation American Gin operates a distillery, packaging facility and visitor experience in Portland, OR.

About Diageo

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits and beer categories. These brands include Johnnie Walker, Crown Royal, J&B and Buchanan’s whiskies, Smirnoff and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness. Diageo is a global company, and our products are sold in nearly 180 countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO).  For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com for information, initiatives, and ways to share best practice. Celebrating life, every day, everywhere.

About Wrezham AFC

Wrexham Association Football Club is based in Wrexham, North Wales, and after an historic, record-breaking three consecutive promotions will next season compete in the EFL Championship, the second tier of the English football league pyramid. Formed in 1864, they are the oldest Club in Wales and the third oldest professional team in the world. Wrexham have won the Welsh Cup a record 23 times and beaten some of the biggest clubs in the game in the English FA Cup and UEFA European Cup Winners Cup. The STōK Cae Ras, home to Wrexham AFC, is the world’s oldest international stadium that continues to host international games.

Wrexham AFC is owned by Rob Mac and Ryan Reynolds. The goal of the new owners is to grow the team and establish Wrexham AFC as a Premier League club in front of increased attendances, and in an improved stadium, while making a positive difference to the wider community in Wrexham. This goal is being pursued through four guiding principles: i) to protect the heritage of Wrexham AFC; ii) to reinforce the values of the community; iii) to use Rob and Ryan’s resources to grow the exposure of the Club at home and abroad; and iv) to create a winning culture. For more information, please visit www.wrexhamafc.co.uk.

The post Aviation American Gin Honors Wrexham AFC with Limited-Edition Commemorative Pack appeared first on Chilled Magazine.

Source: Mixology News

For the team at 1800 Tequila, taste isn’t just a priority—it’s a full-blown obsession.

From sourcing to distillation to the way each bottle is poured behind the bar, taste is at the center of everything the brand does. It’s a mindset that’s now fueling The Taste Collective, a nationwide education platform redefining how bartenders approach the art of taste.

The obsession starts with the spirit itself. 1800 Tequila, named for the year that tequila was first aged in oak, is crafted from 100% Blue Weber agave, slow cooked for over 36 hours, and double distilled in copper pot stills. The result is a clean, balanced profile that showcases the purity of its ingredients and the precision of its process.

For The Taste Collective, 1800 Tequila is most important in a cocktail, but every ingredient matters. The Collective aims to educate and connect the bartending community through flavor-based skill development. Thus, the initiative is backed by leading experts, including flavor scientist Dr. Arielle Johnson, legendary bartender Ignacio “Nacho” Jimenez, Chef Ana Castro, and Jaime Salas, Advocate of Agave for Proximo Spirits, to bridge science, heritage, and creative cocktail making.

The hands-on educational portion of The Taste Collective turns the program’s passion into a professional development tool. A digital platform expands access to expert-led masterclasses, deepening the understanding of taste and technique with flavor mapping, guided lessons, and curated resources to support bartenders at every stage of their craft.

For example, Dr. Arielle Johnson, flavor scientist, educator, and author, led the development of a five-question Taste Analysis, grounding The Taste Collective in science and helping bartenders understand how genetics, experience, and environment shape individual taste. Ignacio “Nacho” Jimenez, bar owner, roots his approach in community and how it shapes hospitality.

Chef Ana Castro, award-winning chef and restaurateur, explores how to balance head and heart while cooking—focusing on sourcing, seasonality, nostalgia, cultural identity, and memory to create meaningful culinary tastes. Jaime Salas, Advocate of Agave, makes sure 1800 Tequila’s heritage is honored every step of the way.

Photo by Mónica León

The program workshops tour four cities including Chicago, New York, Dallas, and Miami—offering immersive in-person Taste Analysis sessions where bartenders engage in personal palate discovery through guided cocktail labs and local flavor exploration.

In doing so, 1800 Tequila isn’t just producing award-winning spirits; it’s investing in the future of cocktail culture and empowering bartenders to understand flavor more deeply, express it more creatively, and craft unforgettable drinking experiences—one taste at a time.

The post Inside The Taste Collective with 1800 Tequila appeared first on Chilled Magazine.

Source: Mixology News

Malibu has teamed up with Dole® to launch Malibu & Dole Ready-to-Drink Cocktails, a new line hitting shelves in early 2026.

Inspired by the classic pairing of Malibu and Dole pineapple juice—the #1 way consumers enjoy Malibu—this collaboration delivers the tropical taste of summer in a convenient, year-round format. Each 12oz can is crafted with Malibu rum, real Dole pineapple juice, crisp sparkling water, and natural flavors. At just 130 calories, the line contains no artificial sweeteners or colors.

The launch will feature a variety 8-pack (12oz cans) with four refreshing flavors: Pineapple, Pineapple Mango, Pineapple Strawberry, and Pineapple Dragon Fruit. Consumers can also grab large format singles (19.2oz) in Pineapple and Pineapple Mango.

“Malibu & Dole have had a long-standing relationship and have been enjoyed together by our consumers in bars and homes across the country for many years,” said Natalie Accari, Division Vice President, GM, RTD & Convenience Pernod Ricard USA.

“This innovation takes our consumers favorite serve and makes it even more accessible in a convenient format.”

“We are thrilled to embark on this new collaboration with Malibu,” said Elisabeth Morris, Director, Brand and Licensing at Dole Food Company.

“Both brands are leaders in their category and bringing them together in a highly desirable and convenient format will only enhance the consumer experience year-round.”

The launch also aligns with Malibu’s “Clock Off” campaign, which encourages balance and simplicity by making it easier than ever to enjoy a favorite Malibu serve.

Malibu & Dole Ready-to-Drink Cocktails will be manufactured, marketed, and distributed by Pernod Ricard USA. All flavors sit at 4.5% ABV. For more information, visit www.MalibuDrinks.com and follow @MalibuDrinksUS.

About Malibu

With its iconic white bottle and palm tree logo, Malibu is the number one white rum-based coconut spirit in the world with more than 4 million cases sold in more than 140 countries each year. Made with white rum, the original coconut-flavored liqueur is a staple in famous cocktails such as piña coladas and daiquiris. Its portfolio brings the refreshing taste of summer, inspiring a mindset of spontaneity and fun where the sun shines all year round – wherever you are in the world, Malibu invites you to do whatever tastes good. Discovered in the late 1970s, Malibu has been part of the Pernod Ricard Group since 2005 and today, the original Malibu flavor is more popular than ever. In recent years, Malibu has continued to embody the spirit of summer by introducing a range of flavored liquors, together with a selection of ready-to-drink cocktails, of which more than one million cases are sold each year. For more information on Malibu click here.

About Pernod Ricard USA

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA., the world’s second largest spirits and wine company. Pernod Ricard employs approximately 19,000 people worldwide, is listed on Euronext (Ticker: RI) and is part of the CAC 40 index. The company’s leading spirits include such prestigious brands as Absolut Vodka, Avión Tequila, Chivas Regal Scotch Whisky, The Glenlivet Single Malt Scotch Whisky, Jameson Irish Whiskey, Kahlúa Liqueur, Malibu, Martell Cognac, Olmeca Altos Tequila, Beefeater Gin, Del Maguey Single Village Mezcal, Código 1530, Monkey 47 Gin, Seagram’s Extra Dry Gin, Malfy Gin, Hiram Walker Liqueurs, Midleton Irish Whiskey, Redbreast Irish Whiskey, Aberlour Single Malt Scotch Whisky, Lillet, Jefferson’s Bourbon, TX Whiskey, Skrewball Whiskey, Smooth Ambler Whiskey, Rabbit Hole Whiskey, Pernod and Ricard; such superior wines as Jacob’s Creek, Kenwood Vineyards, Campo Viejo, Brancott Estate and Sainte Marguerite en Provence rosé.; and such exquisite champagnes and sparkling wines Perrier-Jouët Champagne, G.H. Mumm Champagne, Mumm Napa.

Pernod Ricard USA is headquartered in New York, New York, and has more than 1,000 employees across the country. As “creators of conviviality,” we are committed to sustainable and responsible business practices in service of our customers, consumers, employees and the planet. Pernod Ricard USA urges all adults to consume its products responsibly and has an active program to promote responsible drinking. For more information, visit www.pernod-ricard-usa.com.

About Dole Food Company

Dole Food Company, Inc., is one of the world’s largest producers and marketers of high-quality produce. Dole is an industry leader in many of the products it sells, as well as in nutrition education. For more information, please visit www.dole.com.

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Source: Mixology News