Bar Consultant Archives - Page 53 of 407 - Side Bar

Elevate your cocktail game with this refreshing recipe featuring Vida Morada, the new lavender-infused tequila from The Better Man Distilling Company located in Patchogue, New York.

This libation offers a vibrant and layered taste experience. The bright, tangy grapefruit and zesty lime juice provide a crisp, citrusy foundation, balanced by the subtle sweetness of simple syrup. As the soda water adds a light fizz, the real star—Vida Morada—shines through with its smooth, earthy tequila base, enriched by delicate floral notes of lavender. The lavender infusion introduces a soft, aromatic sweetness that mellows the citrus, creating a refreshing yet sophisticated beverage.

Try it out!

Tequila

Lavender Paloma

by La Vida Morada

Ingredients

• 2 oz. Vida Morada
• 1 oz. Grapefruit Juice
• ½ oz. Simple Syrup
• ½ oz. Lime Juice
• Soda Water

Preparation

1. Combine grapefruit juice, simple syrup, lime juice in a shaker with ice.
2. Shake until chilled.
3. Strain into salt rimmed glass.
4. Top with soda water.
5. Float Vida Morada on top.
6. Enjoy!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Lavender Paloma”,”description”:”A delicious cocktail recipe for Lavender Paloma”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/lavender-paloma-cocktail.jpg”,”author”:{“@type”:”Person”,”name”:”La Vida Morada”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Vida Morada”,”1 oz. Grapefruit Juice”,”u00bd oz. Simple Syrup”,”u00bd oz. Lime Juice”,”Soda Water”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine grapefruit juice, simple syrup, lime juice in a shaker with ice.”},{“@type”:”HowToStep”,”text”:”Shake until chilled.”},{“@type”:”HowToStep”,”text”:”Strain into salt rimmed glass.”},{“@type”:”HowToStep”,”text”:”Top with soda water.”},{“@type”:”HowToStep”,”text”:”Float Vida Morada on top.”},{“@type”:”HowToStep”,”text”:”Enjoy!”}],”recipeCategory”:”Cocktail”}

The post Check Out This Modern Botanical Riff on the Classic Paloma from Better Man Distilling Company appeared first on Chilled Magazine.

Source: Mixology News

Monin Americas is stirring up something sweet with the launch of its new Maple Pumpkin Cold Brew Coffee Concentrate.

This flavorful blend combines gourmet arabica espresso with pumpkin spice and rich maple syrup, marking Monin’s first flavored coffee concentrate and the third addition to its coffee concentrate line. With over 100 years of expertise in premium flavoring, Monin introduces Maple Pumpkin Cold Brew just in time for fall, offering consumers a quick and easy way to enjoy seasonal flavors—simply pour over ice and add milk or water for a delicious cold brew coffee. This new concentrate provides a unique twist on classic pumpkin-flavored beverages and enables operators to craft on-trend, autumn-inspired drinks effortlessly without additional equipment. Beyond cold brews, it’s also perfect for creating cocktails, mocktails, and milkshakes.

Monin’s proprietary research shows that innovative beverage blends are among the top flavor trends gaining traction on menus this year. With Maple Pumpkin Cold Brew, operators can easily offer menu items that cater to seasonal cravings and provide new experiences, from cold brew martinis and coffee old fashioneds to dirty sodas.

“In expanding our coffee concentrate lineup, we wanted to introduce a unique seasonal blend that appeals to all tastes and adds variety to menus,” says Stasha Johnston, Senior Vice President of Marketing at Monin Americas.

“We’re excited to bring this new coffee blend to market this season. Whether consumers are on the go or operators are looking to meet seasonal demand, Maple Pumpkin Cold Brew Coffee Concentrate offers an elevated take on a beloved fall flavor.”

Maple Pumpkin Cold Brew stands out in a crowded beverage market by blending two popular fall flavors with real cold-extracted coffee, offering a new seasonal experience that’s also a clean-label product with no artificial ingredients. It complements Monin’s extensive portfolio, which includes other Beverage Concentrates like Cold Brew, Iced Coffee, and Chai, as well as over 170 clean-label flavorings that align with consumers’ preferences for healthier options.

With this new release, Monin extends its coffee concentrate product line, offering a pumpkin-spiced cold brew beverage just in time for the fall season. This follows the launch of Hot Honey Syrup (2023 Flavor of the Year) and Spicy Agave Sweetener earlier this year. As Monin moves into the latter half of 2023, the focus shifts to a different blend of sweet and spice, further diversifying its array of premium flavored syrups, gourmet sauces, purées, concentrated flavors, cocktail mixes, beverage boosts, and more.

Vodka

Maple Pumpkin Cold Brew Martini

Ingredients

• 2 oz. Vodka
• 1 oz. Monin Maple Pumpkin Spice Cold Brew Concentrate
• 1 oz. heavy cream

Preparation

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into chilled serving glass.
4. Add garnish and serve.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Maple Pumpkin Cold Brew Martini”,”description”:”A delicious cocktail recipe for Maple Pumpkin Cold Brew Martini”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/23018-Monin33085-copy-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Vodka”,”1 oz. Monin Maple Pumpkin Spice Cold Brew Concentrate”,”1 oz. heavy cream”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Chill serving glass.”},{“@type”:”HowToStep”,”text”:”Pour ingredients into mixing glass with 2/3 ice in order listed.”},{“@type”:”HowToStep”,”text”:”Cap, shake and strain into chilled serving glass.”},{“@type”:”HowToStep”,”text”:”Add garnish and serve.”}],”recipeCategory”:”Cocktail”}

The post Monin Launches New Seasonal Coffee Concentrate: Maple Pumpkin Cold Brew appeared first on Chilled Magazine.

Source: Mixology News

With Labor Day just behind us, some are still wishing for an endless summer.

At the Kahala Resort & Hotel in Hawaii, where it’s always summer, Director of Food and Beverage Christina Maffei makes Endless Summer with tropical flavors of banana, pink guava, and pineapple. Amaretto, mint, and Prosecco balance the fruits’ sweetness. Check out the fruity drink below!

Liqueur, Rum, Vermouth

Endless Summer

Ingredients

• ¾ oz. Cruzan Banana Rum
• ¾ oz. Cruzan Guava Rum
• ½ oz. Amaretto
• ½ oz. The Perfect Purée Caramelized Pineapple Concentrate, thawed
• 1 ½ oz. The Perfect Purée Pink Guava Purée, thawed
• Fresh Mint
• Prosecco

Preparation

1. Combine ingredients, except Prosecco, into a mixing glass with ice.
2. Shake with a Boston Shaker and strain into hurricane glass.
3. Top with Prosecco.
4. Garnish with large pineapple wedge and mint sprig.
5. Enjoy!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Endless Summer”,”description”:”A delicious cocktail recipe for Endless Summer”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Endless-Summer.png”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“u00be oz. Cruzan Banana Rum”,”u00be oz. Cruzan Guava Rum”,”u00bd oz. Amaretto”,”u00bd oz. The Perfect Puru00e9e Caramelized Pineapple Concentrate, thawed”,”1 u00bd oz. The Perfect Puru00e9e Pink Guava Puru00e9e, thawed”,”Fresh Mint”,”Prosecco”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine ingredients, except Prosecco, into a mixing glass with ice.”},{“@type”:”HowToStep”,”text”:”Shake with a Boston Shaker and strain into hurricane glass.”},{“@type”:”HowToStep”,”text”:”Top with Prosecco.”},{“@type”:”HowToStep”,”text”:”Garnish with large pineapple wedge and mint sprig.”},{“@type”:”HowToStep”,”text”:”Enjoy!”}],”recipeCategory”:”Cocktail”}

The post The Endless Summer Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Perfect for brunch and beyond, The Grantham from the Select in Charleston, S.C. is made with Four Roses Bourbon, earl grey tea, and fresh lemon.

However, the real star of the show is the special rock ice cube made for the cocktail. Find the recipe below!

Whiskey

The Grantham

Ingredients

• 2 oz. Four Roses Bourbon
• 1 oz. Earl Grey Simple Syrup
• ¾ oz. Lemon Juice

Preparation

1. Stir and pour over a Large Earl Grey, Lemon and Rosemary Ice Cube*.

*Rosemary Ice Cube

---

Ingredients

• lemons
• 2 sprigs rosemary
• 6 bags Earl Grey Tea

Preparation

1. Cut lemons into wheels, and cut the wheels into 4 separate corners.
2. Use 5 of these corners per cube and 2 small sprigs of rosemary per cube.
3. Steep six bags of Earl Grey in hot water.
4. While hot, pour Earl grey tea over cubes with lemon and rosemary.
5. Freeze until solid.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Grantham”,”description”:”A delicious cocktail recipe for The Grantham”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/graham-dow-cocktail.jpeg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Four Roses Bourbon”,”1 oz. Earl Grey Simple Syrup”,”u00be oz. Lemon Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Stir and pour over a Large Earl Grey, Lemon and Rosemary Ice Cube*.”}],”recipeCategory”:”Cocktail”}

The post The Grantham appeared first on Chilled Magazine.

Source: Mixology News

If you’ve been on the internet in the last two months, you most likely have heard about popstar Charli XCX’s new album, BRAT.

The album has been topping charts worldwide and taking over the summer. Inspired by the album name, fans have completely embraced the new “brat girl” trend and are leaning into creativity, individuality, and confidence. The album cover is an unapologetically vibrant slime green backdrop with just the word “brat” in a simple Arial font. From bold yet laid-back fits to vibrant accessories and even memes, the “slime green” has taken over.

In honor of Brat Summer coming to an end, (and whispers about a Brat Autumn around the corner) the team at Empress Gin has created some cocktails that perfectly capture the Brat spirit! These vivid, refreshing green cocktails are certainly insta-worthy… as well as perfect for poolside parties, pre-games, end-of-summer soirées, or even a spooky slime green Halloween celebration!

See below for Empress Gin’s *BRAT* cocktails with paired suggestions to album favorites to fully channel your inner “Julia!”

Bask yourself in the lush, green gardens with a glass of this fresh gimlet in hand. Crisp cucumber, basil, and lime will have you dreaming of sunshine upon first taste.

Gin

Basil Gimlet X Apple

Ingredients

• 2 oz. Empress 1908 Cucumber Lemon Gin
• ¾ oz. Fresh Lime Juice
• ¾ oz. Simple Syrup
• 5-6 Basil Leaves

Preparation

1. Add liquid ingredients and basil into a cocktail shaker and gently muddle to release aromatics.
2. Shaker over ice to chill and fine-strain into cocktail glass.
3. Garnish with cucumber ribbon on a cocktail pick.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Basil Gimlet X Apple”,”description”:”A delicious cocktail recipe for Basil Gimlet X Apple”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Gimlet-3.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Empress 1908 Cucumber Lemon Gin”,”u00be oz. Fresh Lime Juice”,”u00be oz. Simple Syrup”,”5-6 Basil Leaves”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add liquid ingredients and basil into a cocktail shaker and gently muddle to release aromatics.”},{“@type”:”HowToStep”,”text”:”Shaker over ice to chill and fine-strain into cocktail glass.”},{“@type”:”HowToStep”,”text”:”Garnish with cucumber ribbon on a cocktail pick.”}],”recipeCategory”:”Cocktail”}

The classic Tom Collins with a light and cooling twist – sip on the divine delicacy of balanced sweetness, acidity, and vegetation; lengthened for added effervescence.

Gin

Emerald Collins X 360

Ingredients

• 1 and ½ oz. Empress 1908 Cucumber Lemon Gin
• 1 oz. Fresh Lemon Juice
• 1 oz. Simple Syrup
• Soda Water, to top
• Cucumber Ribbon, to line glass

Preparation

1. Start by lining a collins glass with a cucumber ribbon and fill with ice.
2. Shake gin, syrup, and lemon juice over ice and strain into prepared cocktail glass.
3. Top with soda water and garnish with lemon slice.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Emerald Collins X 360″,”description”:”A delicious cocktail recipe for Emerald Collins X 360″,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Collins-6.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 and u00bd oz. Empress 1908 Cucumber Lemon Gin”,”1 oz. Fresh Lemon Juice”,”1 oz. Simple Syrup”,”Soda Water, to top”,”Cucumber Ribbon, to line glass”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Start by lining a collins glass with a cucumber ribbon and fill with ice.”},{“@type”:”HowToStep”,”text”:”Shake gin, syrup, and lemon juice over ice and strain into prepared cocktail glass.”},{“@type”:”HowToStep”,”text”:”Top with soda water and garnish with lemon slice.”}],”recipeCategory”:”Cocktail”}

Pairing the soothing, herbal earthiness of matcha with bright citrus and cucumber, this collins twist captures the rejuvenation of flourishing greenery!

Gin

Matcha Do About Nothing X Talk Talk

Ingredients

• 1 and ½ oz. Empress 1908 Cucumber Lemon Gin
• ¾ oz. Fresh Lemon Juice
• ¾ oz. Matcha Syrup
• Soda Water, to top

Preparation

1. Shake all ingredients (except for soda water) over ice and serve in ice-filled collins glass.
2. Top with soda water.
3. Garnish with an edible white flower.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Matcha Do About Nothing X Talk Talk”,”description”:”A delicious cocktail recipe for Matcha Do About Nothing X Talk Talk”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Matcha-Highball-3.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 and u00bd oz. Empress 1908 Cucumber Lemon Gin”,”u00be oz. Fresh Lemon Juice”,”u00be oz. Matcha Syrup”,”Soda Water, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake all ingredients (except for soda water) over ice and serve in ice-filled collins glass.”},{“@type”:”HowToStep”,”text”:”Top with soda water.”},{“@type”:”HowToStep”,”text”:”Garnish with an edible white flower.”}],”recipeCategory”:”Cocktail”}

The post Say Goodbye to BRAT Summer with Empress Gin! appeared first on Chilled Magazine.

Source: Mixology News

For Smoke Lab, innovation isn’t just a goal—it’s a driving force.

As a hub of creativity and experimentation, Smoke Lab is committed to refining and enhancing concepts, flavors, and designs. Founder Varun Jain and his team are currently expanding the Smoke Lab portfolio with uniquely Indian flavored vodkas. We ask Jain to tell us more about the inspiration behind these district flavor profiles.

Talk to us about what is new at SMOKE LAB.

Our mission at SMOKE LAB is innovation – it is the core of what we do. SMOKE LAB is our incubation laboratory where unconventional and innovative minds come together to deliberate and develop new concepts, products, flavors, and designs. Through SMOKE LAB, we not only develop new concepts, but we continuously revisit our existing brands to make them better. Currently the team is focused on building the SMOKE LAB portfolio of uniquely Indian flavored vodkas and launching a portfolio of international spirit brands which we will bring to the US market, beginning in the spring of 2024.

Tell us how the flavors of India/Indian palate have inspired many of your expressions.

Our objective behind the SMOKE LAB flavor range was to introduce authentic Indian flavor vodka expressions to consumers around the world. Aniseed was the first and has been very widely accepted in both the international and domestic market. SMOKE LAB Saffron debuted with great success in the US in August 2023, and we have additional flavor expressions in development.

Talk to us about the flavor profiles of SMOKE LAB Vodka expressions

SMOKE LAB VODKA Classic, 40% ABV, is an ultra-pure spirit immersed in intrigue. It opens with fresh nutty aromas and hints of citrus fruits and unfolds into an intensity and complexity on the palate. The finish is subtle citrus fruits with hints of nutty characters.

SMOKE LAB Aniseed Vodka, 37.5% ABV, is a playful exploration of a much-loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom note on the palate.

SMOKE LAB Saffron marries India’s finest, award-winning vodka with Kashmiri Saffron, the rarest and most coveted type of saffron cultivated from the valley of Kashmir. The result is a luxurious spirit that delivers subtle, sweet earthy notes that give way to a delicate floral finish.

We continue to experiment with a range of Indian flavors and look forward to releasing the next SMOKE LAB flavor expression in the future.

What sets SMOKE LAB Vodkas apart?

We are not trend-followers. We believe in authenticity and creating brands which stand the test of time.

Unlike any other vodka on the market, SMOKE LAB Vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice. Basmati rice was chosen because of its distinctive flavor and unique floral aromas. Once harvested, the fresh Basmati rice is steeped in pure Himalayan natural spring water followed by a traditional 5X distillation process and then finished in an ultra-modern two-step Sparkle Filtration system. Every bottle of SMOKE LAB Vodka is made in India’s first zero carbon footprint distillery. .

What should bartenders know about your brands?

We want bartenders to know that SMOKE LAB Vodka is highly versatile making it a great choice for mixing up popular classic and contemporary cocktails while also offering an exciting new palette for creating cocktails that highlight the distinct flavors of India.

The success of our SMOKE LAB vodka is largely because of the love we received from the bartending community. We value their support and are very open to their suggestions on how we can continue to build and expand our award-winning SMOKE LAB Vodka brand.

The post We Ask Founder Varun Jain about Innovation and Smoke Lab Vodkas appeared first on Chilled Magazine.

Source: Mixology News

The duo behind Attaboy, Samuel Ross and Michael McIlroy have recently opened a new spritz and natural wine bar, Good Guys, on the Lower East Side.

Their innovative Espresso + Prosecco cocktail takes the best components of a classic Spritz + Espresso Martini and creates a refreshing blend of citrus, vanilla, and robust espresso notes. Ross and McIlroy drew inspiration from a non-alcoholic drink they developed for their Australian cafe, Hearts, located in Nashville. This version replaces tonic water with a house blend of Amaro resulting in a bubbly spritz that brings the warmth + caffeine of an Espresso Martini.

Liqueur, Vermouth

Espresso + Prosecco

by Samuel Ross + Michael McIlroy (Owners, Good Guys)

Ingredients

• 1 oz. Good Guys Amaro Blend #1
• 1 oz. Fresh Orange Juice
• ½ oz. Vanilla Syrup
• 1 oz. Espresso (Good Guys’ uses Stumptown Holler Mountain Blend
• Prosecco, to taste

Preparation

1. Add all ingredients into a Bodega glass and build; add cracked ice to the top and splash with Prosecco to taste.
2. Garnish with an orange slice, sprig of mint, and espresso beans.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Espresso + Prosecco”,”description”:”A delicious cocktail recipe for Espresso + Prosecco”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/espresso-prosecco-cocktail.jpg”,”author”:{“@type”:”Person”,”name”:”Samuel Ross + Michael McIlroy (Owners, Good Guys)”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Good Guys Amaro Blend #1″,”1 oz. Fresh Orange Juice”,”u00bd oz. Vanilla Syrup”,”1 oz. Espressou00a0(Good Guysu2019 uses Stumptown Holler Mountain Blend”,”Prosecco, to taste”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients into a Bodega glass and build; add cracked ice to the top and splash with Prosecco to taste.”},{“@type”:”HowToStep”,”text”:”Garnish with an orange slice, sprig of mint, and espresso beans.”}],”recipeCategory”:”Cocktail”}

The post Behind the Espresso + Prosecco appeared first on Chilled Magazine.

Source: Mixology News

Casa Azul Organic Tequila is more than just a spirit. It is a story of perseverance, passion, and the pursuit of excellence.

Rooted in rich Mexican traditions, Casa Azul reflects the spirit of its founders who have been cultivating agave for generations.

Casa Azul continues to honor its origins with every bottle, to create a tequila that is as authentic as it is exceptional. We ask CEO Dennis Carr to tell us more about this truly unique tequila.

Talk to us about Casa Azul.

Casa Azul Organic Tequila traces its roots back to a legacy of resilience and passion in Amatitán, Jalisco, Mexico. Founded on the visionary ideals of our founders and the impeccable standards of the Montes Family—third-generation agave farmers turned distillers—our journey began 89 years ago. Alvaro Montes Contreras, a humble farmer, first planted agave seeds in unforgiving soil. With the sweat of his brow and the strength of his back, he nurtured an astonishing agave harvest. Yet, in a cruel twist, that hard-won parcel of land was taken from him.

Despite facing adversity when his first parcel of land was lost, Alvaro’s determination led him to cultivate another plot where he built a small casita to live and work. Through tireless effort, he transformed barren earth into fertile ground, yielding an exceptional agave harvest. This spirit of resilience and dedication persists within the Montes family and is embodied in every drop of our craft-distilled, award-winning organic tequila.

Today, Casa Azul Tequila remains committed to disrupting the category and honoring its founders. We use a uniquely plant-first, single estate approach, crafting tequilas that showcase the vibrant character and flavors of the agave plant with an exceptionally smooth finish.

What would you like bartenders to know about Casa Azul Organic Tequila?

Casa Azul originated with a dedication to purity and sustainability. We are proud to be certified organic with no additives, capturing the essence of agave in every sip. Our tequilas undergo a meticulous process: naturally fermented, twice distilled, and gently filtered using an exclusive dual distillation method. We are free of additives and use only three ingredients–Organic Blue agave, natural spring water and wild yeast—to ensure exceptional quality.

Our Blanco tequila undergoes a resting period of 2-3 months before bottling. The Reposado tequila matures for 4-6 months in American oak bourbon casks. Our Añejo tequila ages for 15+ months in American oak bourbon casks.

We aim to provide bartenders with tequilas that not only stand out in taste but also reflect our commitment to sustainability and organic farming.

Tell us about the packaging and bottle label.

At Casa Azul, we pride ourselves as the house of agave, reflected in our distinctive packaging and bottle design. Our Casa Azul tequila is presented in a frosted blue glass bottle, casting a beautiful glow that pays tribute to the Weber Blue Agave. Our Añejo tequila bottles are crafted with 100% recycled glass with a blue tint, further underscoring our commitment to sustainability. Each bottle is sealed with our iconic house stopper.

Talk to us about Eiza González’s involvement with the brand.

Eiza González isn’t just an ambassador for Casa Azul; she’s also an investor in our brand. When deciding to partner with Casa Azul, she was meticulous and intentional in selecting a Tequila brand that mirrored her passion and connection to Mexican culture.

As a Mexican-born actress and fashion icon, Eiza brings a deep passion for Casa Azu Tequila, emphasizing the intersection of modern Mexico’s influence and the global appeal of tequila.

What sets Casa Azul apart from other tequilas on the market?

Our name, Casa Azul, embodies our roots in pure blue agave and reflects our dedication to crafting tequila the right way, not the easy way. We embrace a ‘plant-first’ philosophy, where the journey to exceptional tequila begins with selecting the finest agave. From the field to your glass, quality is our guiding principle.

We are in the mineral-rich, dark volcanic soil of the Jalisco Valley in the Lowlands region, on one of the most fertile agave regions in Jalisco. Our single estate, hand-raised blue agave is nurtured using sustainable family farming practices. All agave is grown by the Montes family, within 50km of the distillery.  We pride ourselves on the quality and self-sufficiency of our agave cultivation, and on nurturing our agave fields by hand, without the use of pesticides or chemicals.

We believe in the purity of our process and the exceptional quality of our tequila, and our dedication to quality is evident in every step. Each agave plant reaches full maturity before we hand-strip the heart, known as the piña, using traditional coa knives. These piñas are then roasted to perfection in stone ovens, allowing natural ripeness and sugar development to shine through.

Certified organic with no additives, Casa Azul Tequila captures the essence of nature in every bottle. Our tequila is naturally fermented, twice distilled, and gently filtered using an exclusive dual distillation process with only three ingredients: estate-grown, mature agave, proprietary yeast, and natural spring water.

Tell us about the premium organic tequila category.

The premium and organic tequila segment is experiencing rapid growth. Consumers are becoming more discerning about what they drink, focusing on quality, authenticity, and sustainable practices. This trend is driven by a growing awareness of the ingredients and production methods behind what they consume. Brands that emphasize their heritage, artisanal production methods, and use of organic ingredients are particularly well-positioned in this market. As consumer interest in premium and organic products continues to rise, this segment is likely to expand further, offering more options and innovation in tequila production.

What’s up next for the brand?

Moving forward, Casa Azul will maintain a steadfast commitment to quality, authenticity, and innovation. These core values will guide our efforts as we explore new avenues for growth and continue to deliver exceptional experiences to our customers.

The post We Ask Casa Azul CEO Dennis Carr about Agave and Authenticity appeared first on Chilled Magazine.

Source: Mixology News

Summer isn’t over just yet. Below, you’ll find a fun take on one of the season’s staple cocktails from Uptown Sports Club in Austin, Texas!

Uptown Sports Club has roots that date back to 1949 when it opened as a neighborhood spot for locals in East Austin to drink, bet, watch sports games, and hold court. The restaurant has found its second life thanks to Aaron Franklin and a handful of friends united by their deep love for Austin. This summer, they launched a new brunch menu and cocktails made to sip alongside southern staples like steak & eggs and shrimp & grits as well as their unique peaches & cream pancakes.

Desert Sunrise has two types of vodka along with classic Aperol and St. Germain…at Uptown, diners are encouraged to stay a while!

Check out the full recipe below.

Liqueur, Vermouth, Vodka

Desert Sunrise

by Ericka Predmore – Beverage Director

Ingredients

• 1 oz. High Desert Cactus Vodka
• 5 oz. Monopolowa Vodka
• .5 oz. Aperol
• .5 oz. St. Germain
• .5 oz. Honey Simple (1:1 honey & hot water)
• .5 oz. Lemon
• 1 oz. Prosecco

Preparation

1. Build everything, minus the Prosecco, in a shaker tin.
2. Shake with ice & then add Prosecco.
3. Strain over fresh ice in a wine glass.
4. Express fresh lemon peel and garnish with a pretty flower of your choice!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Desert Sunrise”,”description”:”A delicious cocktail recipe for Desert Sunrise”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Desert-Sunrise-scaled.jpeg”,”author”:{“@type”:”Person”,”name”:”Ericka Predmore – Beverage Director”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. High Desert Cactus Vodka”,”5 oz. Monopolowa Vodka”,”.5 oz. Aperol”,”.5 oz. St. Germain”,”.5 oz. Honey Simple (1:1 honey & hot water)”,”.5 oz. Lemon”,”1 oz. Prosecco”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Build everything, minus the Prosecco, in a shaker tin.”},{“@type”:”HowToStep”,”text”:”Shake with ice & then add Prosecco.”},{“@type”:”HowToStep”,”text”:”Strain over fresh ice in a wine glass.”},{“@type”:”HowToStep”,”text”:”Express fresh lemon peel and garnish with a pretty flower of your choice!”}],”recipeCategory”:”Cocktail”}

The post Check Out This Spin on the Aperol Spritz! appeared first on Chilled Magazine.

Source: Mixology News

Barsol Pisco represents a journey back to the rich heritage and craftsmanship of traditional Peruvian spirits.

Barsol Pisco is dedicated to restoring and preserving the authentic, artisanal production methods of pisco. We ask Diego Loret De Mola about his brand’s practices that continue to elevate the spirits category by delivering the finest quality pisco to bars worldwide.

Talk to us a bit about the history and heritage of Barsol.

BARSOL PISCO was born in 2002 when Carlos Ferreyros and I acquired a prestigious century old Pisco Distillery in the Southern Valley of Ica – Bodega San Isidro SRL.

The distillery gained a strong reputation for its exceptional Pisco, particularly made from Quebranta and Italia grapes. The renowned craft was led by Dona Blanca Mendiola Martinez starting in 1940, and later continued by her son Alfredo Mendiola. Unfortunately, he ceased Pisco production for many years due to the agrarian reform and economic challenges faced by Peru in the 70s and 80s.

After acquiring the distillery, the main goal was to restore the Bodega to its original artisanal essence and reclaim the Quebranta and Italia plants that were originally planted by Dona Blanca in the valley and shared with other small producers. Bodega San Isidro resumed Pisco production by sourcing grapes from six initial artisanal suppliers. Presently, the supplier network has expanded to include over 125 artisanal grape growers.

The mission has always been clear, since inception, the bring to every BAR in the world the best Pisco produced under the SOL of Ica.  Hence, the brand name BARSOL.

What would you like bartenders to know about the Pisco category?

PISCO is an extremely versatile spirit that is NATURALLY produced from 8 different grapes, contributing naturally a vast array of aromas, flavors, and textures to be able to craft creative cocktails beyond the Pisco Sour.

It is a unique spirit category in which no ingredient, other than the sole grape, is part of the process, making Pisco the most authentic spirit in the world.  The fermentation process is entirely natural, relying only on native yeast from the grape skins. No enzymes, tartaric or citric acid, or sulfur-based additives are permitted. Additionally, the spirit collected during distillation is at its final proof, meaning no water is added to adjust the alcohol content before bottling.

As master distillers, our objective is to capture the natural organoleptic properties of the grapes in the distillate. This is achieved through natural fermentation of the wine, which is then distilled only once in Charentes-style copper alembics.

Therefore, Pisco is a spirit of incredibly high quality, aromas and expressions.

Tell us more about Pisco, where do you see the category headed?

I truly believe that Pisco is starting to be more and more appreciated around the world, certainly by the best bars in the world.

We have been blessed with the opportunity to have the widest distribution, selling BarSol over 50+ countries around the world. This widespread interest in our Pisco highlights the category’s versatility, showcasing the diverse flavors and aromas contributed by different grape varieties.

With other categories becoming increasingly saturated and both bartenders and consumers showing more interest in exploring new options, I am confident that the “unaged” grape spirit category, particularly Pisco, holds great potential for growth. Pisco stands out as the most authentic and natural spirit category globally, showcasing delightful aromas and flavors of fruits and flowers that can greatly elevate the drinking experience. Besides, who can resist the charm of flowers!

What are bartenders doing with the spirit nowadays?

I am very impressed with how the pisco category is developing and growing. The delicious Pisco Sour is at the forefront, opening doors on cocktail lists. However, many other cocktails are being crafted in amazing bars worldwide, from twists on the San Francisco Pisco Punch and the classic Chilcano to proprietary creations showcasing the Italia, Torontel, and Moscatel grapes, and their Mosto Verde versions.

Bartenders are experimenting with Pisco Sours by adding various fruits, infusions, and different bitters. Pisco Punch is being revived with fresh fruit juices, exotic syrups, infusions, spices, and herbs for a contemporary twist. Classic cocktails like Negronis, Martinis, and tiki drinks are becoming popular choices for pisco, along with many bars creating their own signature pisco cocktails with local and seasonal ingredients. We have selected 28 cocktails on our website, ranging from classic to contemporary to signature cocktails, that we recommend people explore on their pisco journey.

Talk to us about what sets Barsol apart (brand philosophy/distillation process).

Barsol was born from our desire to bring the finest quality Pisco to the world from the Ica region of Peru. Our mission is to ensure each Pisco varietal authentically represents the true fruit flavors and aromas of its grape type. Quality is our utmost priority, which is why we source the best raw materials—grapes grown in the most natural manner.

Located in the Southern Valley of Ica, we primarily source our grapes from local artisanal growers. We support fair prices for quality grapes, encouraging growers to use natural and organic fertilizers to produce superior fruit. This region, mostly irrigated with rainwater channeled from the Andes, presents a unique challenge due to scarce water supply. Vineyards may be irrigated only once or twice a year, or not at all. However, the resilient grapes thrive by drawing moisture from the clay and limestone soils beneath the desert sand.

The combination of long 17-hour sunlight days, hot desert temperatures, and cool nights creates ideal conditions for Pisco grapes. These conditions stress the grapes, concentrating their beautiful aromas and flavors, which we capture in our distilled Pisco. As a result, BarSol Pisco is known for its intense aromas and flavors, with pronounced tropical notes.

We are committed to supporting local artisanal growers, ensuring they have a reliable home for their grapes at Bodega San Isidro. We also believe in educating people about Pisco. While it may not compete with other spirits in price, its exceptional quality, diversity, and complexity enhance any bar’s offerings and elevate the drinking experience for every customer. Our focus is not on volume, but on delivering unparalleled quality.

What’s up next for the brand?

We have some special projects in the process of being completed as well as some complementary Pisco grape products under development that we hope to have available to all markets within the next two years.

As we approach our production capacity, we are exploring innovative ways to enhance quality while expanding our capacity to meet the growing demand from emerging markets that are discovering BarSol.

We believe there is tremendous growth potential in current markets, especially in the USA, where Pisco is being recognized as a premium spirit for crafting diverse cocktails. We plan on continuing our market penetration strategy and will continue our training and education programs to spread the BarSol Pisco Gospel!

Brandy, Vermouth

Peruviano Negroni

Ingredients

• 1 ½ oz. BarSol Pisco Puro Italia
• 1 oz. Vermouth Rosso
• 1 oz. Rose Aperitivo (Luxardo Bitter or Campari)
• 1 dash Orange Bitters

Preparation

1. In a mixing glass with ice, pour all ingredients and stir quickly to chill (10 secs).
2. Strain into a rocks glass with one big ice cube.
3. And garnish with a thin orange half wheel or orange peel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Peruviano Negroni”,”description”:”A delicious cocktail recipe for Peruviano Negroni”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Il-Peruviano-Negroni-4-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 u00bd oz. BarSol Pisco Puro Italia”,”1 oz. Vermouth Rosso”,”1 oz. Rose Aperitivo (Luxardo Bitter or Campari)”,”1 dash Orange Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”In a mixing glass with ice, pour all ingredients and stir quickly to chill (10 secs).”},{“@type”:”HowToStep”,”text”:”Strain into a rocks glass with one big ice cube.”},{“@type”:”HowToStep”,”text”:”And garnish with a thin orange half wheel or orange peel.”}],”recipeCategory”:”Cocktail”}

The post We Ask Owner Diego Loret De Mola about Barsol Pisco appeared first on Chilled Magazine.

Source: Mixology News