Bar Consultant Archives - Page 56 of 407 - Side Bar

Across NYC, you’ll find unique concoctions that are as delicious as they are Pinterest-worthy! Below are some of the best ones out right now to cool you down in this hot weather.

Known for its fusion of Asian and American Steakhouse cuisine, the Lychee Frosé combines the delicate sweetness of lychee with a refreshing, icy texture. It balances flavor and chill perfectly, providing a tropical escape in every sip. Its unique flavor profile and refreshing qualities make it a go-to choice for those looking to beat the heat with something a little different!

Photo by Daniel Kwak

Rosé Wine

Lychee Frosé

by Brooklyn Chop House

Ingredients

• 6 liters Rosé Wine
• 1 liter Coconut Mix (a blend of creme of coconut and blended lychees)
• 1 liter Water
• 1.8 liters Slushie Guys Lychee Mix

Preparation

1. We freeze the lychee in batches and pour the mixture into the frozen drink machine.
2. For an at-home version, you can use a blender instead.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Lycheeu00a0Frosu00e9″,”description”:”A delicious cocktail recipe for Lycheeu00a0Frosu00e9″,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Lychee-Frose–scaled.jpeg”,”author”:{“@type”:”Person”,”name”:”Brooklyn Chop House”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“6 liters Rosu00e9 Wine”,”1 liter Coconut Mix (a blend of creme of coconut and blended lychees)”,”1 liter Water”,”1.8 liters Slushie Guys Lychee Mix”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”We freeze the lycheeu00a0in batches and pour the mixture into the frozen drink machine.”},{“@type”:”HowToStep”,”text”:”For an at-home version, you can use a blender instead.”}],”recipeCategory”:”Cocktail”}

This refreshing beverage features Tito’s Vodka, watermelon, basil-infused simple syrup, and lime, making it the perfect complement to the restaurant’s extensive wood-fired pizza menu.

Photo by Gregory DelliCarpini Jr.

Liqueur, Vodka

The Water Lab

by Fornino – Brooklyn Bridge Park's Pier 6

Ingredients

• 1 liter Basil-Infused Simple Syrup
• 3 liters Tito’s Vodka
• 1 liter Watermelon Schnapps
• 4 liters Watermelon Juice
• 9 liters Water

Preparation

1. Mix all ingredients and pour the mixture into a frozen drink machine. Use a blender as well if preferred, add ice to your liking.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”The Water Lab”,”description”:”A delicious cocktail recipe for The Water Lab”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/The-Water-Lab-at-Fornino-Courtesy-of-Gregory-DelliCarpini-Jr.jpg”,”author”:{“@type”:”Person”,”name”:”Forninou00a0- Brooklyn Bridge Park’s Pier 6″},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 liter Basil-Infused Simple Syrup”,”3 liters Titou2019s Vodka”,”1 liter Watermelon Schnapps”,”4 liters Watermelon Juice”,”9 liters Water”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Mix all ingredients and pour the mixture into a frozen drink machine. Use a blender as well if preferred, add ice to your liking. “}],”recipeCategory”:”Cocktail”}

One of our “tropical” cocktails that inspires a sense of familiarity while also bringing terroir to your glass and your senses.

Photo by Shannon Sturgis

Cachaça, Liqueur

Golden Hues

by Marshall Minaya – Lolita

Ingredients

• 7 oz. Frozen Golden Hues (Mint washed Novo Fogo Silver Cachaca, Velvet Falernum, Cinnamon Syrup, Papaya, Pineapple, Lime Juice, Ginger, Water)
• ¼ oz Sorel (Float)

Preparation

1. Pour 7 oz. of frozen cocktail into chilled Collins glass.
2. Float Sorel on top and garnish with mint bouquet and grated nutmeg.
3. Serve with a straw.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Golden Hues”,”description”:”A delicious cocktail recipe for Golden Hues”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Golden-Hues-1-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”Marshall Minaya – Lolita”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“7 oz. Frozen Golden Hues (Mint washed Novo Fogo Silver Cachaca, Velvet Falernum, Cinnamon Syrup, Papaya, Pineapple, Lime Juice, Ginger, Water)”,”u00bc oz Sorel (Float)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Pour 7 oz. of frozen cocktail into chilled Collins glass.”},{“@type”:”HowToStep”,”text”:”Float Sorel on top and garnish with mint bouquet and grated nutmeg.”},{“@type”:”HowToStep”,”text”:”Serve with a straw.”}],”recipeCategory”:”Cocktail”}

Photo by Evan Sung

Gin, Liqueur

Peach G+T

by Claro

Ingredients

• 1 quart house-made Peach Syrup
• 1 quart Lime Juice
• 1.5 liters Isolation Gin
• 750ml Giffard Peach Liqueur
• 2 liters Fever Tree Tonic Water
• 2 liters Water

Preparation

1. Combine the following measurements of the ingredients in a cambro to make approximately 8 liters.
2. Once combined, pour it into the slushie machine, leave for one hour then it’s ready to be served.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Peach G+T”,”description”:”A delicious cocktail recipe for Peach G+T”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Claro-Frozen-Peach-GT-Photographer-Credit_-Evan-Sung-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”Claro”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 quart house-made Peach Syrup”,”1 quart Lime Juice”,”1.5 liters Isolation Gin”,”750ml Giffard Peach Liqueur”,”2 liters Fever Tree Tonic Water”,”2 liters Water”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine the following measurements of the ingredients in a cambro to make approximately 8 liters.”},{“@type”:”HowToStep”,”text”:”Once combined, pour it into the slushie machine, leave for one hour then itu2019s ready to be served.”}],”recipeCategory”:”Cocktail”}

Whiskey

Cold Departure

by The Irish Exit in Moynihan Train Hall (New York, NY)

Ingredients

• 2.6 oz. Dried Hibiscus
• 101 oz. Teeling Small Batch Irish Whiskey
• .7 oz. Saline Solution
• 1 oz. Habanero Tincture
• 93 oz. Watermelon Cordial

• 68 oz. Watermelon Puree, fine-strained
• 8 oz. Ginger Syrup
• 76 oz. Lemon Juice
• 169 oz. Water (for frozen machine)

Preparation

1. Infuse Teeling Small Batch Whiskey with dried hibiscus for 25 minutes and fine strain.
2. Combine with saline, habanero tincture, ginger, lemon, and watermelon.
3. Add the batch to a frozen machine and allow to freeze.
4. Serve in a wine glass with grapefruit wedge garnish.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Cold Departure”,”description”:”A delicious cocktail recipe for Cold Departure”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Cold-Departure-Credit-Nicholas-Lee-Ruiz-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”The Irish Exit in Moynihan Train Hall (New York, NY)”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2.6 oz. Dried Hibiscus”,”101 oz. Teeling Small Batch Irish Whiskey”,”.7 oz. Saline Solution”,”1 oz. Habanero Tincture”,”93 oz. Watermelon Cordial”,”68 oz. Watermelon Puree, fine-strained”,”8 oz. Ginger Syrup”,”76 oz. Lemon Juice”,”169 oz. Water (for frozen machine)”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Infuse Teeling Small Batch Whiskey with dried hibiscus for 25 minutes and fine strain.”},{“@type”:”HowToStep”,”text”:”Combine with saline, habanero tincture, ginger, lemon, and watermelon.”},{“@type”:”HowToStep”,”text”:”Add the batch to a frozen machine and allow to freeze.”},{“@type”:”HowToStep”,”text”:”Serve in a wine glass with grapefruit wedge garnish.”}],”recipeCategory”:”Cocktail”}

The post 5 Frozen Fruity Cocktails in NYC Right Now! appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska for a look at the revolution in spirits drinkers’ attitudes.

For spirits drinkers, the times they are a’ changing, …and fast. If you are in the industry, you know it’s apparent in younger consumer attitudes. Several key developments have collectively contributed to shaping contemporary consumer behavior and preferences, and the entire paradigm is the result of six basic areas of social, economic, and technical evolution which have appeared close enough to each other in time to collectively create a major shift in consumer attitudes. The “Old World” spirits drinkers listen to self-styled critics, many of them spirits book authors, and few, if any, with sensory science knowledge, who became powerful spirits spokesmen to the consumer.

“New World” drinkers are concerned with an entirely new criteria which completely bypasses old values. The Digital Revolution and Social Media are characterized by the democratization of information reshaping the way consumers interact with spirits brands. Critics and guidebooks are “out” as new digital platforms and artificial intelligence are “in,” providing inspiration, education, and recommendations to consumers, as well as incorporating AI to strategize corporate marketing plans. Social media, reviews and culturally relevant influencers have become the motivation and resources for “New World” drinkers’ purchasing decisions. Consumers can explore and engage in a community-driven approach to spirits appreciation and information.

Craft and Artisan Spirits in the early 2000s epitomize the “New World” drinkers preference for authenticity, provenance, and unique experiences. The story behind the spirit is now more important than ever before, and the distillers’ passion for their creations are appreciated. As a result, diversity, experimentation, and the search for flavor nuances has grown rapidly.

Cultural Exchange, Awareness, and Global Travel have broadened horizons, and “New World” drinkers are eager to learn about spirits from all over the world. Sochu, Mezcals, Japanese whiskey, Indian malted barley, and Cachaca are explored by “New World” drinkers to discover the traditions and stories behind their creation, coupled with a genuine interest in cultural differences.

Health Concerns have had a significant influence on spirits consumption, with strong emphasis on moderation, quality, and sensible drinking, spurring the search for low-ABV and non-alcohol spirits, or spirits with wellness goals. Concerns of healthier life-styles affect which spirits are popularized and how they are enjoyed.

Socio-Economic Shifts such as the 2008 financial crisis and COVID-19 altered spirits consumption patterns, increasing spirits at-home spirits consumption and engendering a careful eye toward disposable income spent on spirits. Demand for premium spirits with more meaningful sensory experiences is on the rise, combined with the search for value and quality often leading to a higher importance for craft spirits with a unique, personal touch and interesting and differentiating flavor profiles.

Environmental, Ethical Issues bring those spirits with a priority on sustainable practices, ethical sourcing, and social responsibility to the forefront, sought after to align with the new sense of social community, and preservation of the environment and nature.

How to Take Advantage of the Change in Attitudes: These six areas of evolution in drinker attitudes, none of which have been important to “old World” drinkers, bring strong focus into sensory science and the search for more meaningful experiences. One major area that promised to deliver a better experience is the glass used to deliver aroma profiles. Here is how traditional glassware actually impedes the detection of subtle aromas and distorts the spirits’ aroma profile.

“Old World” Drinkers Love their Ethanol and the Glass that Delivers it: For decades “Old World” drinkers have assigned a social status to spirits (e.g. scotch = elite, tequila = low), worshipped age (myth: older is better), sought out rarity (reserves, special barrels, cask strength), and supported tradition as the hallmark of success and achievement. Most follow well-known spirits critics, authors, and reviewers who have no scientific knowledge or sensory training but have managed to ensconce themselves as experts. Because “Old World” drinkers tend to do what their “experts” do, they embrace the decades old non-functional tulip glass known in sensory circles as the “nose-cannon,” which serves double duty as a fraternal identification and recognition badge.

Science is “In” Ethanol is “Out:” The “New World” spirits drinkers have less brand loyalty and are open to what’s new in search of that special spirit which rings sensory bells and provides a unique tasting experience, regardless of origin, and they embrace science over manipulative marketing as no other generation has before.

Today, science has proven that “nose-cannon” tulips designed for 22% ABV (alcohol by volume) fortified wine become a nose-bomb when serving a 40% ABV spirit. Science also tells us that the evaporation aromas of a 40% ABV spirit more likely contain 65-75% ethanol, the most volatile compound in the spirit, and science tells us ethanol is a distracting, pungent, nose-numbing anesthetic which quickly incapacitates our olfactory. Science also tells us that flavor is mostly olfactory (90%) while taste buds and chemo-sensory mouthfeel comprise the remaining 10%.

Here’s the final kicker: Scientific research verifies that female olfactory is far superior to men. Tulip Glassware Perpetuates the “Old World” drinker myths of “more ethanol is better, more ethanol is quality, more ethanol costs more, so high price means high quality.” Tulip shaped glass users have no idea what enlightening experiences await behind the heavy ethanol mask presentation by tulip glasses, and decades of conditioning with the tulip have led them to believe that pungent ethanol is a meaningful aroma and a sign of quality, when it is only solid proof that high ethanol is present. Like any addiction, few are willing to give up the instantly recognizable, ingrained, and reassuring pungency on the nose for a better understanding of the spirit.

Good or low-quality spirits over 40% ABV contain the ethanol we love to drink but which simultaneously obscures our sense of smell and hinders the flavorful experience of a well-made spirit. Go to a tasting and notice the grins, smiles, and approving head nods when the participants first sniff their sample to verify it delivers a satisfactory level of ethanol. Spirits of 40% ABV and higher will never fail to deliver high olfactory ethanol from a tulip glass, and the grins are the telltale signs of a predilection to ethanol and nothing more. That first sniff immediately reduces your smell-ability as great numbers of ORNs (olfactory receptor neurons, aroma detectors) are compromised by anesthetic ethanol.

Sadly, ethanol is not only accepted, but sought after, often ignoring the craftsmanship which goes into creating great spirits. Many prefer cask strength, and insist on drinking it from tulips, which prove useful in mainlining that ethanol through the olfactory system for a quick high, with little concern for flavor. It is ethanol deprivation disguised as a unique presentation to be revered as a purer, rarer, unique product straight from still to consumer without dilution to 40% ABV.

Solution to Olfactory Ethanol: Try a different glass, one that dissipates ethanol and exposes the subtle aromas hiding behind the pungency. The glass makes all the difference in tasting experiences once you realize that ethanol on the nose is a thieving culprit and barrier to olfactory, and not a flavor attribute. Serious spirits drinkers want to know what’s hiding behind the ethanol.

In 2012, along comes Arsilica, Inc. pursuing sensory research since 2002, introducing the NEAT glass after 10 years of research comparing different shapes to determine which design would display the truest of spirit aroma profiles by dispersing pungent, nose-numbing ethanol away from the sensitive ORNs. NEAT opens the door for gender equity (different than equality), making straight spirits drinking more appealing to females who shy away from the pungency of straight spirits ethanol. NEAT is the only glass designed with sensory science and personal appreciation as top priorities, and it opens the way for the “New World” drinker to expand his spirits knowledge and appreciation, encourages gender inclusion, and improves the sensory experience. NEAT is the official spirits judging glass of over 40 major spirits competitions every year, because it eliminates ethanol induced anosmia, and levels olfactory perception for flights of four samples or higher (flights in most competitions are 5-8 samples).

Summary: When brand ambassadors and spirits educators support and recommend tulip glasses, they do themselves and the consumer a tremendous disservice by endorsing a device that hides aroma profile behind ethanol. Spirits industry educators should be looking for ways to display the diverse character of their products, not hide them. Many flaws lurk undetected behind pungent ethanol in tulips, so changing to open rim glassware means that in many instances quality must improve.

Changing glassware is just one step which opens the door to “New World” spirits appreciation and memorable tasting experiences. Like it or not, for the first time in history, the younger spirits consumers are in control, and they are doing it their way.

“Old World” drinkers are welcome to come along to seek a new and exciting way to enjoy spirits, by sacrificing their “nose cannons. The measure of intelligence is the ability to change.” – Albert Einstein

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: The Revolution in Spirits Drinkers’ Attitudes appeared first on Chilled Magazine.

Source: Mixology News

We invite bartenders to experience the Closing Argument cocktail, a harmonious blend of Fontbonne Herbal Liqueur, Riazul Plata Tequila, Luxardo, and lime juice.

This exquisite cocktail showcases Fontbonne’s unique botanical complexity, perfectly balanced with the smoothness of Riazul Plata and the rich, cherry notes of Luxardo.

Liqueur, Tequila

Closing Argument

Ingredients

• ¾ oz. Fontbonne 1874 Herbal Liqueur
• ¾ oz. Riazul Plata Tequila
• ¾ oz. Luxardo Maraschino Liqueur
• ¾ oz. Lime Juice

Preparation

1. Shake well and serve for a refreshing, memorable drink that’s sure to impress.
2. Try it and let your patrons savor the artistry of Fontbonne.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Closing Argument”,”description”:”A delicious cocktail recipe for Closing Argument”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Closing-Argument-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“u00be oz. Fontbonne 1874 Herbal Liqueur”,”u00be oz. Riazul Plata Tequila”,”u00be oz. Luxardo Maraschino Liqueur”,”u00be oz. Lime Juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Shake well and serve for a refreshing, memorable drink thatu2019s sure to impress.”},{“@type”:”HowToStep”,”text”:”Try it and let your patrons savor the artistry of Fontbonne.”}],”recipeCategory”:”Cocktail”}

The post Closing Argument appeared first on Chilled Magazine.

Source: Mixology News

The post We Ask Ryan Norwood, VP of Operations at Sagamore Spirit About Maryland Rye appeared first on Chilled Magazine.

Source: Mixology News

The ready-to-drink segment has become a category of can-dos. Any and every drink imaginable is canned for convenience these days.

With options comes an uptick in competition, making the quality of products available more important. As one of the originals, High Noon has become the #1 premium hard seltzer brand, and easily fits into any plans, not only because of its easy slim can, but also because of the quality drink inside.

“The quality of our liquid is extremely important. Our hard seltzers are made with real vodka or tequila, real juice, and no added sugar,” says Britt West, Executive Vice President and General Manager of Spirits at Gallo. “We know consumers are looking for premium, portable drink options.” We ask Britt to tell us more.

Tell us about the brand.

High Noon is a refreshing hard seltzer made with real spirits and real juice that delivers on consumer tase and lifestyle expectations. High Noon caters to a variety of audiences looking for just that with our variety of Vodka Hard Seltzer flavors, tequila and now those looking for non-carbonated options with the launch of Vodka Iced Tea.

What do you think attributes for High Noon’s sustained growth year to year?

High Noon has grown significantly since launching in 2019 and we see much of that success driven by consumers seeking premium alternatives to beer and other malt-based RTD offerings.

We also know consumers are looking for premium, portable drink options, which is why the quality of our liquid is extremely important. Our hard seltzers are made with real vodka or tequila, real juice and no added sugar, helping to make High Noon the #1 best tasting hard seltzer* and not only the #1 premium hard seltzer brand**, but the #1 spirits brand by volume***.

How does product innovation play into the brand strategy, and how do you see RTD customer habits changing, if at all?

We are constantly monitoring industry trends and insights and continue to emphasize the importance of making premium alternatives to beer and other malt-based hard seltzers to meet consumer interests.

In addition to last year’s launch of High Noon Tequila Seltzer, we have introduced several new flavors like Plum and Raspberry as part of the Snowbird Pack which was announced in January 2024 and most recently, we launched High Noon Vodka Iced Tea, made with real vodka and real iced tea, plus no added sugar and no carbonation.

How does High Noon stay top of category as the RTD field gets increasingly competitive?

There are many things that contribute to our success, but most importantly we continue to place an emphasis on staying true to our commitment to quality. Whether you’re sipping High Noon Tequila Seltzer, Vodka Iced Tea or the original High Noon Hard Seltzer, our products are made with premium ingredients, including real vodka or tequila, real juice and no added sugar and it’s clear our strategy and brand positioning is resonating with consumers. In fact, 68% of High Noon volume growth is from consumers switching and of that, 57% is coming from consumers switching to High Noon from beer and other hard seltzers******.

Is there any specific product, region, or demographic that has fueled recent growth?

In terms of product innovation, we continue to introduce new SKUs to our portfolio. In 2023, we launched High Noon Tequila Seltzer, which included four flavors: Lime, Grapefruit, Passionfruit and Strawberry. This allowed us to reach the growing number of tequila enthusiasts and provide them with a premium, portable way to enjoy their favorite spirit without having to compromise on taste. Since launching High Noon Tequila Seltzer, 20% of volume is from new buyers to the brand and it’s grown to be the #1 tequila RTD SKU****.

On-premise is another big opportunity for High Noon and we have seen that channel continue to help fuel our growth. Currently, 22% of High Noon business is done in the on-premise*****.

Why introduce the new Vodka Iced Tea?

The release of High Noon Vodka Iced Tea follows consumers ranking Hard Tea as one of their most frequent RTD category purchased in 2023, outperforming previously favorable categories like hard lemonade, wine coolers, and more*******. There are many hard teas on the market, but a lack of options made with real vodka, real tea, and no sugar added. High Noon wanted to give consumers a more premium option from a brand they trust.

High Noon Vodka Iced Tea delivers on our brand promise of a premium drink made with real vodka & real iced tea, and no added sugar. With this launch, iced tea lovers can finally trade up their hard tea for a twist on this summertime classic that is elevated to new heights.

---

*The Tasting Panel, September 2023
**Circana Total MULO+CONV+LIQUOR YTD through 08-06-23, Volume Sales
***Circana Consumer Network Households (NCP) 52 Weeks ending 10/1/2023 vs. YA- Total U.S. All Outlets, NBD Adjusted (Vol)
****Meijer Loyalty Card Data 2-26-2024
*****Internal Flex Data YTD through 4.30.24
******Circana Consumer Network Households (NCP) 52 Weeks ending 10/1/2023 vs. YA- Total U.S. All Outlets, NBD Adjusted (Vol)​
*******IWSR RTDs Strategic Study 2023 – United States

The post We Ask Spirit of Gallo’s Britt West About the Search for Premium Options in the RTD Segment appeared first on Chilled Magazine.

Source: Mixology News

In cocktail bars, bartenders are creating their own spin on classic cocktails.

They want to keep them fresh and exciting. To fight the monotony and repetition of making drinks the same way year after year, bartenders are designing drinks using seasonal ingredients and flavors and adding their own personal twists to them. Here are some popular drinks that bartenders love to mix up and how to order them.

Cosmopolitan

A Cosmopolitan is a martini-type cocktail that is served ‘up’ and shaken into a chilled cocktail glass or coupe. The base ingredients call for vodka/citrus vodka, orange liqueur, fresh lime juice, and cranberry juice cocktail. When it is done properly with the correct ratio of spirit, liqueur, modifier, and juice, it is a well-balanced cocktail with a pink hue. To change it up, use premium or different flavored vodka, switch out the cranberry juice for a natural unsweetened cranberry juice to reduce sweetness, or use other fresh juices, like orange, grapefruit, or pomegranate. Garnish with different colorful fruit. Order “Belvedere Cosmo, light cranberry.”

Old-Fashioned

An Old-Fashioned is always well stirred ‘on the rocks.’ Bartenders like its versatility, which allows for much variation and creativity. It is a simple drink with minimal ingredients, but mixing one properly is paramount. With being whiskey based and spirit forward, there are many high-end whiskey options to choose from, whether it be bourbon, rye, Irish, or local whiskey. Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. Try it with a sphere or large ice cube. To make it a little sweeter, drop in a little Luxardo cherry juice. Smoked Old-Fashioned, anyone? Order “Jefferson’s Ocean Bourbon Old-Fashioned.”

Sazerac

A Sazerac is a traditional Cognac-based cocktail that is served ‘up’ and stirred. Today, it is usually made with rye whiskey. There are many local rye whiskies available to suggest. Using equal parts of both cognac, rye whiskey, or brandy can produce a new twist. To make it correctly, use an absinthe rinse, sugar cube, Peychaud’s bitters, and lemon twist. Even though Peychaud’s bitters are standard, try using other aromatic bitters and different ‘up’ glassware. Bartenders love the uniqueness of its flavor and presentation. Order “Sazerac with Bulleit Rye.”

Negroni

Negroni is the signature cocktail of Italy. It only contains three ingredients: gin, Campari, and sweet vermouth, with an orange peel served ‘up’ or ‘on the rocks.’ There are many fun variations of the drink to be made using different gins, barrel-aged gin, addition of spices like cardamom, and flaming the orange peel. A cool, new trend is to infuse the Campari with coffee. You can swap out the sweet vermouth for dry vermouth to create a White Negroni, or the gin for bourbon, which is called a Boulevardier. Order “Negroni on the rocks.”

Margarita

Margarita is one of the most popular drinks in the world. It can be served ‘up,’ ‘on the rocks,’ or frozen, with or without salt/sugar. A great Margarita is a perfect balance of sweet and sour. Using fresh lemon sour to go along with blanco tequila, triple sec, fresh lime juice, and a lime garnish is the key. There are many different tequilas available, including gold, aged tequila, or flavored tequila. Some bartenders have experimented by infusing tequila with chili peppers or muddling jalapenos to make it spicy. Adding another liqueur or juice or using different flavored salts, like chipotle, can transform it. Order a “Casamigos Margarita on the rocks with salt.”

The post 5 Drinks Bartenders Love to Make appeared first on Chilled Magazine.

Source: Mixology News

Found yourself hosting a party this summer?

Having a selection of beverages on hand is essential to complement your backyard barbecues and outdoor festivities. Whether you decide to mix up a whiskey lemonade or a citrusy punch, your parties are sure to be a hit!

Vermouth, Whiskey

Always Daydreaming (Batch Serve!)

Ingredients

• 12 oz. Old Elk Blended Straight Bourbon Whiskey
• 8 oz. Raspberry Simple Syrup
• 12 oz. Fresh Squeezed Grapefruit Juice (about 3 grapefruits)
• 1 oz. Fresh Lime Juice
• Soda Water or Prosecco, to top

Preparation

1. Combine all ingredients in a pitcher and stir.
2. Add ice before serving to chill. Pour into a cocktail glass with fresh ice and top with soda water or Prosecco.
3. Garnish with fresh raspberries and mint for some pizzazz!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Always Daydreaming (Batch Serve!)”,”description”:”A delicious cocktail recipe for Always Daydreaming (Batch Serve!)”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Always-Daydreaming.jpeg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 Batch”,”recipeIngredient”:[“12 oz. Old Elk Blended Straight Bourbon Whiskey”,”8 oz. Raspberry Simple Syrup”,”12 oz. Fresh Squeezed Grapefruit Juice (about 3 grapefruits)”,”1 oz. Fresh Lime Juice”,”Soda Water or Prosecco, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in a pitcher and stir.”},{“@type”:”HowToStep”,”text”:”Add ice before serving to chill. Pour into a cocktail glass with fresh ice and top with soda water or Prosecco.”},{“@type”:”HowToStep”,”text”:”Garnish with fresh raspberries and mint for some pizzazz!”}],”recipeCategory”:”Cocktail”}

Whiskey

Whiskey Strawberry Lemonade (Batch Serve!)

Ingredients

• 1 bottle Sagamore Rye Whiskey
• 24 oz. Fresh Lemon Juice
• 18 oz. Strawberry Simple Syrup*

Preparation

1. Combine Sagamore Rye Whiskey, lemon juice, and strawberry simple syrup in a shaker with ice.
2. Shake to combine.
3. Pour into highball glass.
4. Garnish with lemon wheel, strawberry and serve.

*Strawberry Simple Syrup

---

Ingredients

• water
• sugar
• strawberries

Preparation

1. Mix equal parts water, sugar, and strawberries in a pot.
2. Bring to a boil and reduce to a simmer for 10 minutes.
3. Chill overnight and strain.
4. One cup each water, sugar, and sliced strawberries will yield approximately 10 punches of syrup.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Whiskey Strawberry Lemonade (Batch Serve!)”,”description”:”A delicious cocktail recipe for Whiskey Strawberry Lemonade (Batch Serve!)”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Sagamore-Whiskey-Strawberry-Lemonade.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 Batch”,”recipeIngredient”:[“1 bottle Sagamore Rye Whiskey”,”24 oz. Fresh Lemon Juice”,”18 oz. Strawberry Simple Syrup*”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine Sagamore Rye Whiskey, lemon juice, and strawberry simple syrup in a shaker with ice.”},{“@type”:”HowToStep”,”text”:”Shake to combine.”},{“@type”:”HowToStep”,”text”:”Pour into highball glass.”},{“@type”:”HowToStep”,”text”:”Garnish with lemon wheel, strawberry and serve.”}],”recipeCategory”:”Cocktail”}

Rum

Kokomo Mai Tai

Ingredients

• 1 oz. Club Kokomo Artisanal White Rum
• 1 oz. Club Kokomo Barrel Finished Rum
• 1/2 oz. Dry Curacao
• 3/4 oz. Orgeat
• 1 Lime

Preparation

1. Combine all ingredients into a cocktail shaker and shake with ice.
2. Strain into glass over fresh crushed ice.
3. Garnish with Fresh Mint.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Kokomo Mai Tai”,”description”:”A delicious cocktail recipe for Kokomo Mai Tai”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Kokomo-Mai-Tai-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Club Kokomo Artisanal White Rum”,”1 oz. Club Kokomo Barrel Finished Rum”,”1/2 oz. Dry Curacao”,”3/4 oz. Orgeat”,”1 Lime”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients into a cocktail shaker and shake with ice.”},{“@type”:”HowToStep”,”text”:”Strain into glass over fresh crushed ice.”},{“@type”:”HowToStep”,”text”:”Garnish with Fresh Mint.”}],”recipeCategory”:”Cocktail”}

Liqueur

Sorel Sangria (Batch Serve!)

Ingredients

• 4 cups Sorel
• 1 cup Fresh Lime Juice
• 1 cup Fresh Orange Juice
• 3/4 cup Simple Syrup
• 1/2 cup Orange Liqueur

Preparation

1. Add all ingredients to a pitcher with ice and stir gently.
2. Pour into a glass with fresh ice.
3. Garnish with blackberries, raspberries and orange slices, and enjoy!

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Sorel Sangria (Batch Serve!)”,”description”:”A delicious cocktail recipe for Sorel Sangria (Batch Serve!)”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Sorel-Sangria-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 Batch”,”recipeIngredient”:[“4 cups Sorel”,”1 cup Fresh Lime Juice”,”1 cup Fresh Orange Juice”,”3/4 cup Simple Syrup”,”1/2 cup Orange Liqueur”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to a pitcher with ice and stir gently.”},{“@type”:”HowToStep”,”text”:”Pour into a glass with fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with blackberries, raspberries and orange slices, and enjoy!”}],”recipeCategory”:”Cocktail”}

Scotch, Whiskey

Isle of Skye Smash

Ingredients

• 2 oz Isle of Skye 12yr
• .75 oz Pineapple Syrup
• 3 Lemon Wedges
• 4 Mint Leaves
• 1 dash of Bitters

Preparation

1. Add all ingredients to a rocks glass and stir.
2. Garnish with pineapple frond & mint.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Isle of Skye Smash”,”description”:”A delicious cocktail recipe for Isle of Skye Smash”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Isle-of-Skye-Smash-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz Isle of Skye 12yr”,”.75 oz Pineapple Syrup”,”3 Lemon Wedges”,”4 Mint Leaves”,”1 dash of Bitters”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to a rocks glass and stir.”},{“@type”:”HowToStep”,”text”:”Garnish with pineapple frond & mint.”}],”recipeCategory”:”Cocktail”}

Whiskey

Welcome Punch (Batch Serve!)

Ingredients

• 1 bottle Keeper’s Heart Irish + American
• 4 oz. Fresh Lemon Juice
• 16 oz. Fresh Orange Juice
• 16 oz. Cinnamon Syrup
• 39 oz. Unsweetened Iced Black Tea

Preparation

1. If using a glass punch bowl or pitcher, chill in freezer for at least 1 hour.
2. Mix all ingredients and refrigerate well.
3. Serve in a punch bowl or pitcher with large, slow-melting ice chunks.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Welcome Punch (Batch Serve!)”,”description”:”A delicious cocktail recipe for Welcome Punch (Batch Serve!)”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Keepers-Heart-Welcome-Punch.png”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 Batch”,”recipeIngredient”:[“1 bottle Keeperu2019s Heart Irish + American”,”4 oz. Fresh Lemon Juice”,”16 oz. Fresh Orange Juice”,”16 oz. Cinnamon Syrup”,”39 oz. Unsweetened Iced Black Tea”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”If using a glass punch bowl or pitcher, chill in freezer for at least 1 hour.”},{“@type”:”HowToStep”,”text”:”Mix all ingredients and refrigerate well.”},{“@type”:”HowToStep”,”text”:”Serve in a punch bowl or pitcher with large, slow-melting ice chunks.”}],”recipeCategory”:”Cocktail”}

The post 6 Summer Party Cocktails appeared first on Chilled Magazine.

Source: Mixology News

When people asked Kristen what she wanted to be when she grew up, she would always say a bartender.

Even before being old enough to enter a bar, Kristen enjoyed mixing drinks for family gatherings and despite lacking prior bartending experience, Kristen quickly adapted to the role when she turned twenty-one and got her first gig. Bartending allowed her to be creative and prompt her to take certification courses to enhance her knowledge of spirits.

What inspired you to become a bartender?

When people asked me what I wanted to be when I grew up, I said a bartender. I would make drinks for my family before I could even drink alcohol. Clearly, I didn’t know anything about proportions and measuring to make it taste balanced, but I had a passion for it.

I started working in the service industry when I was 16 at McDonald’s and worked my way up to working at nicer establishments that were higher-end. I took a break for four years and worked for a logistics company, thinking it was a more stable job. I found that I really was not happy in that environment and one day I finally had to put my foot down and do something I knew would make me happy.

I had no bartending experience prior to working at one of my current jobs. In less than a few months, I was able to get my mental health back in check and do something I was passionate about daily. Bartending is probably the best thing that has happened to me because I can be creative daily and meet so many new people. I have also taken the time to apply for certification courses to help better my knowledge of the spirit world.

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

I am currently working at two bars, the first one being Woodburn Brewing. Woodburn is in one of Cincinnati’s small neighborhoods and brings a modern but rustic vibe to the area. We serve our own spirits in our cocktails, which makes it unique. We have elevated the cocktail experience that you would see at a typical brewery by creating a vibe with our cocktails in terms of glassware used or the quirky ingredients we choose.

I host a secret cocktail night every Monday where there is a new cocktail every week using our spirits which brings some mystery to the bar. The second bar I work at is called La Ofrenda. This bar has the largest selection of tequila and mezcal in the state of Ohio, and we pride ourselves on creating an experience as soon as you walk through the door. La Ofrenda cares about the heritage of Hispanic culture and pays fine attention to detail what we serve at the bar. We carry soda and beer from Mexico to really create the vibe and authenticity of the place.  We are in the market district downtown, so we see many new faces as well as returning guests.

Although we’re slightly off the beaten path, you can hear the live music and DJ’s we have on a weekly basis all the way down the street. The walls are decorated with vibrant art from local artist as well as projection mapping. The cocktail program is amazing! We serve several different kinds of margaritas as well as classic cocktails using mezcal and tequila. We also serve Mexican street tacos with meat made from our steakhouse that’s not too far up the road from where our bar is located.

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

The most influential person in my career is my mentor, Giacomo; he saw something in me when I came to interview to be a bartender at Woodburn Brewing. He has pushed me hard to be the best that I can possibly be as a bartender and a bar manager. He has given a lot of useful advice I use in my everyday life and has helped me grow as a bartender as well as a person. I learned how to create all the classic cocktails as well as how to create new versions of classic cocktails. He has taught me the science that goes behind elevating cocktails and how to create out-of-the-ordinary flavor profiles that work together.

Giacomo gave me insights about a lot of things within the bartending community on a larger scale, such as Portland cocktail week, camp runamok, Tales of the Cocktail, and more. Without him telling me about these things, I would never have known they had existed. He told me to apply to go to camp and I was invited to go and be with bartenders from across the world to network with and nerd out with, talking about cocktails and spirits. I am so happy and thankful he took a chance on me to teach me about everything he has learned over the years and has helped me become the best I can be as a bartender and as a person.

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

My best advice is to keep doing what you love. It took me several years to learn I was not doing what I loved. I think everyone should have a creative outlet and, for some people, creating cocktails is what keeps the mental juices flowing. I think that learning what flavors do and don’t work together is part of the fun, and it’s ok if you don’t get it on the first try; it means you can try again until you are satisfied.

What is your favorite ingredient right now and why?

Right now, I would say shrubs are one of my favorite ingredients. I have been creating several types of shrubs in collaboration with our local farmer’s market. It’s fun to create something that can be used in a N/A cocktail as well as in something that is spirit forward. There are endless possibilities when it comes to shrub making, but they are unique when it comes to cocktails.

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

When creating a new cocktail, I think about what flavors and ingredients would work the best together. Once I figure that out, then I will pick a spirit I think will work best with those flavor combinations. A lot of time, my inspiration comes from things I see at the store or the market. Then, I start by making one cocktail and change the measurements, if need be. It doesn’t always work the first time, but there’s always time to get that perfect cocktail after trial and error.

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

One thing that’s important to me is allergies to ingredients. I have several allergies to things, and I know others do, too. I try to substitute things like aquafaba for froth on an egg white cocktail. Cocktails can still be tasty without always using the “normal” ingredients that you would typically see in a classic cocktail.

Where do you see the cocktail culture headed?

I think there are a lot of younger bartenders making huge waves in the industry right now. People are creating ways to have less waste when it comes to juicing, which I think is awesome since we do produce a lot of waste when it comes to bar prep to make the perfect cocktail. A lot of bartenders are speaking out about harassment in this industry, whether it’s something happening between coworkers or with guests coming to the bar. We have been bringing more awareness to mental health and taking care of ourselves especially after the pandemic, which is also very important. These are just some of the things we are doing to continue to make marks on the industry and to continue to be better.

The post Get to Know Chilled 100 Member Kristen Begley of Woodburn Brewing and La Ofrenda in Ohio appeared first on Chilled Magazine.

Source: Mixology News

Tequila cocktails are the epitome of summer.

We have three of some of the best ones in NYC right now, courtesy of Beverage Director Nikki McCutcheon.

Check them out below!

Tequila

Sins, Not Tragedies

by Silver Lining – NYC

Ingredients

• 2 oz. Volcan Blanco Tequila
• 1 oz. Red Bell Pepper Juice
• .5 oz. Lime
• .5 oz. Habanero Ginger Syrup

Preparation

1. Add all ingredients to a tin with ice and shake, strain into a bi-color salted rocks glass with fresh ice.
2. Garnish with a lime wheel.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Sins, Not Tragedies”,”description”:”A delicious cocktail recipe for Sins, Not Tragedies”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Silver-Lining_Sins-Not-Tragedies_Courtesy-of-TAO-Group-Hospitality-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”Silver Lining – NYC”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Volcan Blanco Tequila”,”1 oz. Red Bell Pepper Juice”,”.5 oz. Lime”,”.5 oz. Habanero Ginger Syrup”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to a tin with ice and shake, strain into a bi-color salted rocks glass with fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a lime wheel.”}],”recipeCategory”:”Cocktail”}

Liqueur, Mezcal, Tequila

Dolly Lava

by The Highlight Room – NYC

Ingredients

• 1 oz. Ilegal Joven Mezcal
• .5 oz. La Gritona Reposado tequila
• .5 oz. Empirical Spirits Ayuuk blend
• 1.5 oz. Grapefruit Juice
• .5 oz. Lime Juice
• .5 oz. Chamomile Mint Syrup
• Soda Water, to top

Preparation

1. Add all ingredients (except soda) to a tin with ice and shake.
2. Strain into a rocks glass with fresh ice.
3. Garnish with a mint sprig.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Dolly Lava”,”description”:”A delicious cocktail recipe for Dolly Lava”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/The-Highlight-Room_Smoking-Dove_Courtesy-of-TAO-Group-Hospitality-scaled.jpg”,”author”:{“@type”:”Person”,”name”:”The Highlight Room – NYC”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Ilegal Joven Mezcal”,”.5 oz. La Gritona Reposado tequila”,”.5 oz. Empirical Spirits Ayuuk blend”,”1.5 oz. Grapefruit Juice”,”.5 oz. Lime Juice”,”.5 oz. Chamomile Mint Syrup”,”Soda Water, to top”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients (except soda) to a tin with ice and shake.”},{“@type”:”HowToStep”,”text”:”Strain into a rocks glass with fresh ice.”},{“@type”:”HowToStep”,”text”:”Garnish with a mint sprig.”}],”recipeCategory”:”Cocktail”}

Tequila

Some Like It Hot

by Magic Hour Rooftop Bar & Lounge – NYC

Ingredients

• 1.5 oz. Maestro Dobel Silver
• 1 oz. TAO Sour Mix*
• 1.5 oz. Mango Chili Mix**

Preparation

1. Add all ingredients to tin, shake with ice, strain over fresh ice into rocks glass.
2. Garnish with chili threads.

TAO Sour Mix*

---

Ingredients

• 11 Q Lime Juice
• 4 kg Boiron Kalamansi Lime Purée
• 1 Gallon Agave Nectar

Preparation

1. Add 11 Q Lime Juice, 4 kg Boiron Kalamansi Lime Purée, 1 Gallon Agave Nectar.

Mango Chili Mix**

---

Ingredients

• 6 Q Water
• 12 kg Boriron Mango Purée
• ¼ C Cayenne Powder
• ½ C Coriander Powder

Preparation

1. Add 6 Q Water, 12 kg Boriron Mango Purée, ¼ C Cayenne Powder, ½ C Coriander Powder.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Some Like It Hot”,”description”:”A delicious cocktail recipe for Some Like It Hot”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/Magic-Hour-Rooftop-Bar-Lounge_Some-Like-It-Hot_Courtesy-of-TAO-Hospitality.jpg”,”author”:{“@type”:”Person”,”name”:”Magic Hour Rooftop Bar & Lounge – NYC”},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1.5 oz. Maestro Dobel Silver”,”1 oz. TAO Sour Mix*”,”1.5 oz. Mango Chili Mix**”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add all ingredients to tin, shake with ice, strain over fresh ice into rocks glass.”},{“@type”:”HowToStep”,”text”:”Garnish with chili threads.”}],”recipeCategory”:”Cocktail”}

The post 3 of NYC’s Best Tequila Cocktails appeared first on Chilled Magazine.

Source: Mixology News

The Olympics is an event that calls for celebration.

Cheer on Team U.S.A. with this fun margarita made with Hiatus Tequila!

Photo by Gabi Porter

Tequila, Vermouth

Mariquita Medal Margarita

Ingredients

• 2 oz. Hiatus Tequila Reposado
• 1 oz. Cappelletti Aperitivo
• 1 oz. Red Sweet Vermouth

Preparation

1. Add tequila, Cappelletti, and sweet vermouth to a mixing glass.
2. Top off with ice, stir for 30 seconds or until the mixing glass becomes cold on the outside.
3. Strain into a coupe glass with one large cube.
4. Garnish with an orange.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mariquita Medal Margarita”,”description”:”A delicious cocktail recipe for Mariquita Medal Margarita”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/08/PorterGabi-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. Hiatus Tequila Reposado”,”1 oz. Cappelletti Aperitivo”,”1 oz. Red Sweet Vermouth”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Add tequila, Cappelletti, and sweet vermouth to a mixing glass.”},{“@type”:”HowToStep”,”text”:”Top off with ice, stir for 30 seconds or until the mixing glass becomes cold on the outside.”},{“@type”:”HowToStep”,”text”:”Strain into a coupe glass with one large cube.”},{“@type”:”HowToStep”,”text”:”Garnish with an orange.”}],”recipeCategory”:”Cocktail”}

The post Cheers to The Olympics with the Mariquita Medal Margarita appeared first on Chilled Magazine.

Source: Mixology News