Mixology News

Coco Lopez Cream of Coconut, the bartender’s favorite for summer is Coco Lopez Cream of Coconut.

This National Coconut Day, June 26th, bartenders bring the tropical vibes behind the bar using a timeless favorite—Coco Lopez Cream of Coconut. Known for its rich, creamy texture and unmistakable coconut flavor, this iconic ingredient isn’t just for Piña Coladas anymore.

“Coco Lopez made the 1st Piña Colada and STILL makes the best!” says Jose Luis (Papo) Suarez for Coco Lopez.

But its tropical magic doesn’t stop there! Whether you’re building frozen crowd-pleasers, crafting tropical riffs on classics, or shaking up bold new beachside sippers, Coco Lopez adds the lush, vacation-in-a-glass experience guests crave.

Celebrate and give these cocktails a mix.

Rum

Coconut Daiquiri

Ingredients

• 1 ½ oz. Rum
• 1 ½ oz. Coco Lopez Cream of Coconut
• ½ oz. Lime Juice
• 1 cup Ice

Preparation

1. Mix in blender until smooth.
2. Garnish with lime wedge.

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Liqueur

Lucky Coconut

Ingredients

• 1 oz. Baileys Irish Cream
• 1 oz. Godiva Chocolate Liqueur
• 3 oz. Coco Lopez Cream of Coconut

Preparation

1. Pour ingredients in blender in order listed.
2. Fill glass with cubed ice to measure proper amount.
3. Empty glass into blender.
4. Blend.
5. Pour into glass to 1 ½” from top.
6. Garnish with coconut flakes.

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Liqueur, Tequila

Coco Loco

Ingredients

• 1 ½ oz. Herradura Silver Tequila
• 2 oz. Coco Lopez Cream of Coconut
• 3 oz. Pineapple Juice

Preparation

1. Blend ingredients with crushed ice in a shaker.
2. Pour into tall glass with ice.
3. Garnish with a pineapple spear.

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Rum

Piña Colada

Ingredients

• 1 ½ oz. Light Rum
• 2 oz. Coco Lopez Cream of Coconut
• 2 oz. Pineapple Juice
• 1 cup Ice

Preparation

1. Mix in blender until smooth.
2. Garnish with a pineapple spear and a cherry.

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The post It’s National Coconut Day! Celebrate with Coco Lopez Cream of Coconut Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Christopher Hickey, the owner and founder of Draughtwood Mobile Bar in New York, has been a dedicated part of the restaurant and bar industry since 1998.

Over the years, he has taken on numerous roles, including barback, bartender, head bartender, manager, and general manager, before founding his own business. Despite starting out in a variety of positions, Christopher quickly realized there was a larger vision at play.

Before venturing into the world of cocktails, Hickey briefly pursued a career in law enforcement within corrections. However, he soon realized he was on the wrong path, and each day felt like a struggle. While working in the jail, he began to conceive the idea of providing private parties and events at people’s homes or venues. Unfortunately, those he shared this idea with dismissed it, and it wasn’t until he suffered a career-ending injury in corrections that he was faced with the challenge of supporting his three young children with no income. This pivotal moment pushed him to turn his dream into a reality.

This is when Draughtwood Mobile Bar was born. Hickey’s vision was simple yet impactful; to create a one-stop shop that brought everything needed for events directly to clients, allowing them to enjoy their occasions as guests rather than worrying about the logistics. Launching Draughtwood during the height of the pandemic posed its challenges, but Hickey and his team adapted. They focused on micro-weddings with 50 guests or fewer, securing several bookings. Through social media, they connected with a local mom’s group, which helped them grow their business.

As the first luxury mobile bar in their area, Draughtwood had the market to itself initially, but over the years, the mobile bar industry has seen a surge. Many businesses have adopted similar pricing, decor, and offerings. However, Hickey believes that while others may copy the model, they can’t replicate the passion and dedication that Draughtwood stands for, as “a copy of a copy lacks originality and value.” Though the constant influx of new mobile bars can be challenging, especially with newcomers offering lower prices, Draughtwood continues to stand out through its years of experience, exceptional service, fresh ingredients, high-quality equipment, and custom menu curation.

With the industry changing rapidly, Draughtwood has expanded their services into crafted mocktails and cocktail classes and have even been hired for a new restaurant bar design. Hickey remains focused on growth and continuously innovating.

“If you become complacent, you’ll be left behind!”

While there are exciting ideas on the horizon, Hickey is keeping those plans under wraps for now, but one thing is clear: him and Draughtwood Mobile Bar are only getting started.

The post We Ask Bartender Christopher Hickey About Draughtwood Mobile Bar: From Corrections to Craft Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The tiny martini walked so the tiny Negroni could run.

Photos by Melissa Hom

After charming cocktail culture with its chic, mini format, the petite drink trend is evolving—and the Negroni is taking center stage. At spots like Lele’s Roman in Brooklyn, the classic Italian aperitivo gets a playful update with the Baby Negroni Series: a trio of 2 and ½ ounce pours showcasing different styles.

There’s the Classic (Tanqueray, bitter, sweet vermouth), the Bianco (Hendrick’s, Italicus, Lillet Blanc), and the Robusto (PX sherry, Luxardo Bitter Rosso). Whether ordered solo ($9) or as a flight ($22), the tiny Negroni offers a stylish, low-commitment way to enjoy a spirit-forward cocktail—big on flavor, small by design.

We spoke with Giacomo Ellena, Director of Bars for LDV Hospitality, to learn more about the inspiration behind this new take on a classic.

What inspired the creation of the Baby Negroni Series?

I wanted to offer a more affordable take on a classic cocktail like the Negroni, while also giving guests the chance to savor multiple twists on the same drink—without having to commit to three or four full-size cocktails. The idea was inspired by a bar in London that offers something similar, which I’ve always loved.

Do you see the mini version as a way of opening it up to new audiences? How did you decide on the three versions to include in the flight?

Absolutely. I wanted to create a selection that covered a wide range of flavors. The flight includes the Negroni Classico, the Negroni Bianco—made with bergamot and bitter bianco, offering a more delicate, refined version that’s approachable even for those who don’t love strong, bitter flavors—and the Negroni Robusto, which features a touch of Pedro Ximenez sherry that adds depth and a beautiful raisin note on the finish. It’s perfect for pairing with some of our entrées or desserts.

Anything else you’re experimenting with/any other drinks getting the ‘tiny’ treatment?

We just launched a Tiny-Tini menu at Scarpetta as part of a new late-night bar offering. It includes baby martinis ranging from the classic dry martini to a version with vodka infused with blue cheese, as well as a twist on the dirty martini using a homemade sun-dried tomato brine. We’re also serving a baby espresso martini and a baby banana espresso martini made with bourbon.

The post Tiny Negronis, Big Energy appeared first on Chilled Magazine.

Source: Mixology News

The Army & Navy, or just Army Navy, is the kind of drink that makes you feel classy just by saying its name.

It’s gin-based, slightly tart, and has been around long enough to have stories nobody can quite verify. Don’t be fooled by the name; this isn’t a government-issued drink. But it does bring a kind of wartime bravado to your glass.

A Toast to History (or a Wild Guess?)

The first known recipe for this bad boy popped up in David A. Embury’s 1948 book, The Fine Art of Mixing Drinks. Embury, a lawyer with a side hustle in cocktails, called it a variation of the gin sour, swapping sugar for orgeat syrup. But did he invent it? Nope. The drink probably existed before, maybe at the Army and Navy Club in Washington, D.C., maybe in the hands of a thirsty sailor—who knows?

It also may have ties to the legendary Army-Navy football game, which has been happening since 1890. So, in a way, this drink is as much about good sportsmanship as it is about gin-fueled celebration.

Not Just Another Tropical Sour

Yes, there’s orgeat, and yes, there’s citrus, but don’t mistake the Army & Navy for a tiki drink. This cocktail leans drier, with the gin taking center stage rather than being buried under layers of syrupy sweetness. The orgeat provides just enough richness to round out the edges without making it feel like you should be sipping it from a pineapple.

One of its best qualities? It’s flexible. A lot of gin cocktails are fussy about which gin you use, but the Army & Navy plays nicely with most styles. A bright, juniper-forward London dry brings out its crispness, while an Old Tom or more floral gin can highlight its subtle sweetness. Either way, it’s a solid argument for why gin deserves more love.

A Lost & Found Classic

Like many great drinks, the Army & Navy cocktail took a long nap during the era of fluorescent, syrupy cocktails (looking at you, 1980s). But the craft cocktail renaissance brought it back, and bartenders quickly realized its beauty. Modern versions tweak the ratios, use different gins, or throw in some orange liqueur, but at its core, it remains a simple, balanced delight.

Why You Should Care

The Army Navy is like a gateway cocktail for gin skeptics—it’s smooth, citrusy, and not too sweet. Plus, it’s got history, mystery, and a name that makes you sound like you know something about military traditions. What’s not to love?

So, next time you’re feeling fancy (or just need an excuse to shake a cocktail instead of stirring), give the Army & Navy a shot. It’s timeless, delicious, and might just make you feel like a decorated officer of good taste.

Gin

Army & Navy

Ingredients

• 2 oz. London Dry Gin
• 1 oz. Lemon Juice, freshly squeezed
• ¾ oz. Orgeat
• 1 dash Angostura Bitters
• Garnish: Grapefruit Twist

Preparation

1. Add ingredients to a shaker with ice, shake well until chilled.
2. Strain into a chilled coupe glass.
3. Garnish with grapefruit twist.

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The post Drink in History: Army & Navy appeared first on Chilled Magazine.

Source: Mixology News

Neb Chupin is a Croatian-American actor, producer, and entrepreneur best known for blending his technical background with a passion for storytelling.

After earning an engineering degree and working at places like MIT’s Plasma Fusion Center, Chupin pivoted toward the arts, eventually moving into acting and film production. He owned the Italian restaurant IL Fico in Miami from 2002 to 2004, where he also worked behind the bar, deepening his appreciation for food and spirits.

His acting career includes roles in films such as “Mindcage” (2022), “The Fanatic” (2019), and “The Poison Rose” (2019). He has also taken on production roles in projects like “Final Stop” (2016) and “The Islander,” which was filmed on the Croatian coast in 2018.

Currently based in Los Angeles, we caught up with actor, producer, and former restaurateur Neb Chupin to talk about his latest film project, his love of Italian food, and the go-to drinks he keeps stocked in his home bar.

Tell us about the projects you are working on.

I am currently finishing my lifetime project that lasted 7 years and am preparing to sell it at the Cannes this year. It’s called Storm Rider: Legend of Hammerhead. I am also taking small acting roles to stay in acting shape, recently I was in Uwe Boll’s The Dark Knight, and just finished a thriller – A Man Worth Killing where I played a CSI Agent.

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

I like to play guitar, meditate and do some sports. I find it quite amusing to play sports with my kids during the weekends.

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

I generally like all food, from Asian to American to French. I am sort of a food guy, but lately I have been eating lots of sushi because it keeps my waistline down. I love Italian the most.

What types of dishes do you typically order?

Usually, I order a good steak with red wine. When I eat Asian, I like sushi and sashimi. When I order salad, it is always Caesar or burrata tomato basil.

Any favorite bars?

I like to go to Catch and Soho house for a drink and dinner when I am in LA. I am not much of a bar guy. But when I go out, I like going to clubs, and it’s always in Miami. I go to Mynt and Seaspice.

What drinks do you order when out? Favorite drink?

Jack and Coke, Vodka Tonic, and I also like Moscow Mules.

Do you prepare drinks at home?

I like to sip Jack on the rocks when I light up a cigar at home.

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

Jack Daniels, Maker’s Mark, Hendrick’s Gin, Belvedere Vodka and a fine selection of rums.

Have you ever been a bartender?

Yes, I have, when I owned a restaurant in Miami from 2002-2004. It was called
IL Fico. Italian food with fine selection of wines. That was a lot of fun.

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

Mick Jagger. I grew up listening to The Rolling Stones and learned to play guitar because of them. So I play their songs now. I played in a band in my youth but it didn’t look so bright at the time – so I never pursued it to be my career.

The post Chillin’ With Neb Chupin appeared first on Chilled Magazine.

Source: Mixology News

This tropical cocktail combines the smoothness of BACARDÍ Superior with tangy lime, juicy pineapple, and a splash of bold blue curaçao.

It’s vibrant, refreshing, and looks just as good as it tastes.

Fun fact: a lot of people think this Tiki classic was named after the Elvis movie, but it actually came first! It was created back in 1957 by Hawaiian bartender Henry Yee—the same guy who gave us the Banana Daiquiri and made tiny cocktail umbrellas popular.

You can either shake or blend this blue libation, depending on your vibe. Shaking makes the pineapple juice light and frothy, but if you’re mixing for a crowd, blending is the way to go. Just toss the ingredients in with half a cup of crushed ice for a chilled, slushy-style serve!

Liqueur, Rum

BACARDÍ Blue Hawaii

Ingredients

• 1 1/2 oz. BACARDÍ Superior Rum
• 2 1/2 oz. Pineapple Juice
• 1/2 oz. Blue Curaçao
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup

Preparation

1. Combine all ingredients and ice to a shaker.
2. Shake well and pour into an ice-filled Hurricane glass.
3. Garnish with a pineapple wedge and paper umbrella.

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The post BACARDÍ Blue Hawaii  appeared first on Chilled Magazine.

Source: Mixology News

Bar Convent Brooklyn (BCB Brooklyn), the leading trade event for the bar and beverage industry, returned to Industry City on June 10–11 for its seventh in-person edition.

This year’s show delivered another standout experience, offering attendees the chance to explore emerging trends, gain expert insights, and connect with industry professionals from around the world.

This year’s BCB Brooklyn welcomed a record 275+ exhibitors, featuring a diverse mix of global spirits from Italy, Japan, Austria, Peru, and more. The show saw a wave of product debuts, including Great Jones Distilling Co.’s Wheated Bourbon, new offerings from antidote, and Le Mone’s Meyer Lemon Apéritif with Lavender Raspberry. Innovation took center stage with an expanded Emerging Brands Pavilion, now home to 60+ rising names. The booming no- and low-ABV category also had a major presence, supported by voices like Shea Gomez, Hillary Sheinbaum, Derek Brown, and Drew Davis.

“BCB Brooklyn 2025 has once again demonstrated why this event is essential to our industry,” said Jackie Williams, Event Vice President for BCB Brooklyn.

“The incredible turnout and engagement we witnessed over these two days reinforced our mission to create a vital space where beverage professionals can connect, learn and drive innovation forward. Industry City proved to be the ideal backdrop for this gathering, accommodating our diverse community of exhibitors, speakers and visitors who brought such passion and expertise to every interaction. We’re thrilled with the momentum generated here and excited to see how the connections made and insights shared will continue to influence and elevate our industry in the months ahead.”

Beyond the show floor, BCB Brooklyn offered a robust education program curated by Head of Education Lynnette Marrero and the education committee. The schedule included 14 Main Stage sessions, plus additional programming at the Liquid Lounges and Park Street University stages. New this year was the VIP Lounge’s Crafted Conversations series—exclusive, sold-out discussions available only to VIP+ badge holders.

A major focus at this year’s show was the rise of the no- and low-alcohol category, with dedicated programming across the Main Stage, VIP Lounge, and new exhibitor-only pre-show sessions. Highlights included “Exploring the Overlooked Practicalities of Running an N/A Beverage Program,” led by John deBary, Sam Bail, Austin Hennelly, and Laurie Howells, and “Hacking Non-Alcoholic Cocktails – Science, Systems, and Service,” featuring Seth O’Malley, Stephanie Gonnet, Nora Furst, and Anthony Caporale, which unpacked how to replicate the texture and flavor of full-proof drinks. In the VIP Lounge, Soft Bar Co-Founder Carl Radke hosted a thoughtful conversation on mindful consumption and the future of zero-proof experiences. Exhibitors also benefited from targeted sessions like “Beyond the Buzz” and “New Category, New Rules,” offering insights on building and sustaining successful non-alcoholic brands.

Mental health and emotional well-being were also key themes in this year’s education lineup. Jessica Pomerantz and Laura Green’s session, Work-Life Balance and Boundary Setting: A Psychological Perspective, provided practical tools for creating balance and setting boundaries in hospitality. The Last Great Third Space, led by Claire Warner, Lauren Mote, and Erick Castro, explored the crucial role bars play in building community and connection. Meanwhile, Thinking Differently: Embracing Neurodiversity in Hospitality, hosted by Rich Manning with Sarah Berardi, Evan Hawkins, and Tony Jimenez, offered valuable insight into the strengths and challenges of neurodivergence in the industry.

Over the course of two days, attendees explored emerging spirits categories through sessions like An Exploration into Alpine Spirits, Reclaiming the Spotlight: The Future of Gin, and Building Better Rum Communities. The Liquid Lounge stages showcased standout spirits and innovations, including FUJI Japanese Whisky with Jota Tanaka and Four Roses’ new Single Barrel offerings led by Tucker Carper and Abby Martinie. Additional highlights included the 16th Annual New York International Spirits Competition Awards, 86 Harassment—an initiative from Women of the Vine & Spirits—and BCB Brooklyn’s first-ever Brand Accelerator Pitch Competition, where Amaretto Adriatico took home a prize package to support their brand’s growth.

This year’s event blended high-energy entertainment with meaningful industry recognition. In the outdoor courtyards, the Courtyard Bar buzzed with activity as notable names like Ja Rule (Amber & Opal), Dolph Lundgren (Hard Cut Vodka), and Jack Sotti (Renais Spirits) hosted lively pours and cocktail experiences. Actor and Brother’s Bond Bourbon co-founder Ian Somerhalder drew a crowd with personal whiskey tastings. Cirque de BCB Brooklyn brought a festive, carnival-like atmosphere with balloon artists, tarot readers, and magicians, while Authors Alley featured 25+ acclaimed drinks writers engaging guests with book signings and conversations.

The event received high praise from exhibitors for its seamless organization and strong industry impact. Ann Louise Marquis of Campari Group remarked, “We love this event—it’s a magnet that brings together bartenders and industry professionals from all over the country. It feels like a big reunion for us. I’ve given out 10,000 hugs and 110,000 high fives! We use BCB Brooklyn not only to showcase our products, but also to see what the rest of the industry is up to. It’s a special moment to come together in this amazing city and celebrate the industry we love.”

Attendees echoed the enthusiasm, citing the show’s engaging programming and vibrant atmosphere. Andre Sykes, a longtime industry professional from Detroit shared, “This is my second year at BCB Brooklyn, and coming from Detroit, we get to taste things we’ve never gotten to taste before. That’s one of the most beautiful things about BCB- it doesn’t matter if the product is in your market. You get to share it with friends that become family. It’s such a beautiful opportunity to not only build community and network, but also to train your palette, be at the forefront of our industry and have a good time.”

Building on this year’s success, the BCB Brooklyn team is already setting the stage for an even more exciting 2026 edition, taking place on June 9 and 10. Visitors can look forward to fresh programming, a broader exhibitor lineup and expanded opportunities for industry professionals to engage and thrive.

---

For more information and to stay updated on the latest news and developments, please visit the official BCB Brooklyn website at www.barconventbrooklyn.com and follow along on social at @barconventbrooklyn.

The post Inside Bar Convent Brooklyn 2025 appeared first on Chilled Magazine.

Source: Mixology News

Originally created just for café and restaurant operators, Monin’s Brilliance Energy is finally available for all of us to try—and it’s bringing serious flavor, color, and clean energy vibes.

Launched in December 2024, this line of vibrant, naturally caffeinated concentrates was designed to give your drinks a colorful boost—without the artificial stuff. Each sleek 50 mL bottle delivers 135 mg of natural caffeine (from Coffeeberry®, green coffee extract, guarana, and more), along with B12 and L-theanine for smooth, sustained energy.

Now? Monin has dropped a five-pack sampler exclusively on their website so consumers can sip the rainbow. Flavors include:

• Berry Blue
• Dragon Fruit Pink
• Starfruit Yellow
• Powerfruit Purple
• Yumberry Red

Just pour into sparkling or still water, over ice, and boom—you’ve got a gorgeous energy drink with no artificial colors, sweeteners, or preservatives. Each bottle is gluten-free, dairy-free, non-GMO, kosher, and clean-label certified.

Retailing at just $13 for the set (with free shipping over $35), it’s the easiest way to make your everyday hydration pop—literally.

The post Brilliance in a Bottle: Monin’s Energy Line Goes Public appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders. Each month, we spotlight a standout book to add to your collection and keep your creativity flowing.

This month’s book is SIPSY-DOOZY From a social media powerhouse, a witty and unpretentious cocktail collection featuring both classic and original recipes, vibrant photography, and whimsical illustrations. 

After a pandemic-ridden two years in Los Angeles, Nicholas “Nic” Hamilton—an Australian-born actor, musician, and somewhat-recently-turned content creator—moved to New York and turned to the internet to showcase his passion for mixology, posting witty-yet-educational cocktail-crafting videos to TikTok, garnering an audience of over 1 million followers in a matter of weeks. Now, the superstar is channeling that energy into Sipsy-Doozy, his premiere cocktail cookbook, where he shares his own take on favorite cocktail classics alongside 80 original recipes. These drinks are as quirky as they are delicious, including his Affogato Martini, Bitters Sweet Symphony, Drive My Sidecar, and more. Following his successful merch drops, fans of Nic’s will come to this book for a piece of him as much as for the fabulous recipes, that is, if they’re respectful in this house. 

About the Author: Nicholas Hamilton is an actor, musician, and online mixologist best known for his roles in Captain Fantastic and the “It” movie franchise. When he’s not starring on the big screen, he’s captivating phone screens, posting cocktail-crafting videos to more than 2.4 million followers. 

The Bartender’s Bookshelf: Book of the Month Club

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders, cocktail enthusiasts, industry pros and anyone looking to elevate their craft. Each month, we spotlight a standout book—whether it’s a deep dive into cocktail history, a recipe-packed guide, or a memoir from a legendary bartender—Chilled will help you build a library that inspires and educates while keeping your creative spirits flowing.

The post Bartender Book of the Month Club: Sipsy Doozy appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka is bringing the heat this summer with four cocktails that are perfect for poolside lounging, rooftop hangs, or backyard fiestas.

Whether you’re craving something tropical, sparkling, or classic with a twist, these libations highlight the bold, smooth character of Loca Loka Tequila in every sip.

Tequila

Loco Coco Cooler

Ingredients

• 2 oz. Loca Loka Tequila Blanco
• 3 oz. Coconut Water
• ½ oz. Lime Juice
• ½ oz. Simple Syrup
• Garnish: Lime Wheel, Toasted Coconut Flakes (Optional)

Preparation

1. Fill a glass with ice.
2. In a shaker, combine the tequila, coconut water, lime juice, and simple syrup.
3. Shake well and strain into the prepared glass.
4. Garnish with a lime wheel and toasted coconut flakes (if using).
5. Sit back, relax, and sip on this refreshing coconut concoction!

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Sparkling Wine, Tequila

LocaLoka Sparkler

Ingredients

• 1 oz. Loca Loka Tequila Reposado
• ½ oz. Cointreau or Triple Sec
• ½ oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Chilled Champagne or Sparkling Wine
• Ice Cubes
• Garnish: Lime Twist or Mint Sprig

Preparation

1. Chill a champagne flute or coupe glass in the freezer for a few minutes.
2. In a cocktail shaker, combine the tequila, Cointreau or triple sec, fresh lime juice, and simple syrup.
3. Fill the shaker with ice and shake well until the mixture is thoroughly chilled.
4. Strain the mixture into the chilled champagne flute or coupe glass.
5. Carefully top off with chilled champagne or sparkling wine.
6. Garnish with a lime twist or a sprig of mint.
7. Serve immediately and enjoy your elegant Tequila Sparkler!

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Tequila

LocaLoka Sunrise Surprise

Ingredients

• 2 oz. Loca Loka Tequila Blanco
• 1 oz. Grenadine
• 2 oz. Cranberry Juice
• 1 oz. Fresh Lime Juice
• ½ oz. Simple Syrup
• Ice Cubes
• Garnish: Lime Wheel or Cherry

Preparation

1. Fill a highball or rocks glass with ice cubes.
2. In a cocktail shaker, combine the tequila, cranberry juice, fresh lime juice, and simple syrup.
3. Fill the shaker with ice and shake well until the mixture is chilled.
4. Strain the mixture into the prepared glass filled with ice.
5. Slowly pour the grenadine over the back of a spoon so that it settles at the bottom, creating a beautiful red gradient effect.
6. Garnish with a lime wheel on the rim of the glass or a cherry.
7. Serve immediately and enjoy your Tequila Sunrise Twist!

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Tequila

LocaLoka Ranch Water

Ingredients

• 2 oz. Loca Loka Tequila Reposado
• ½ oz. Fresh Lime Juice
• Topo Chico Mineral Water, to top
• Ice Cubes
• Lime Wedges

Preparation

1. Fill a tall glass (like a highball glass) with ice cubes.
2. Pour the tequila and fresh lime juice over the ice.
3. Top off with Topo Chico mineral water or your preferred sparkling water.
4. Garnish with a lime wedge on the rim of the glass.
5. Serve immediately and enjoy your refreshing Ranch Water!

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Source: Mixology News