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Spring has sprung, and these 2 signature cocktails from 1800 Tequila are perfect to welcome the warmer weather.

Try them out!

Tequila

1800® Spicy Ranch Water

Ingredients

• 1.5 oz. 1800® Cucumber & Jalapeño
• 3 oz. Soda Water

Preparation

1. In a tajin-rimmed Collins glass, pour 1.5 oz of 1800 Cucumber & Jalapeño Tequila.
2. Fill the glass with ice and top with soda water.
3. Quick stir to incorporate ingredients.
4. Garnish with a lime wheel and jalapeño slice.

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Liqueur, Tequila

1800® Green Apple Margarita

Ingredients

• 1.5 oz. 1800® Cristalino
• 1 oz. Lime Juice
• .5 oz. Agave Syrup
• .5 oz. Apple or Pear Brandy
• .25 oz. Melon Liqueur

Preparation

1. Combine all ingredients in a mixing tin.
2. Strain into a rocks glass over fresh ice.
3. Garnish with a thinly sliced green apple half-wheel and place over the rim of the glass.

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The post 2 Must Mix Cocktails from 1800 Tequila! appeared first on Chilled Magazine.

Source: Mixology News

Recent reports indicate a growing trend of “dry tripping” or sober vacations, particularly popular among younger travelers looking for a wellness-oriented travel experience.

Photos courtesy of The Shelbourne Hotel

Although the concepts of mindful drinking and sober curiosity are not new, there is now greater global acceptance for travelers, with an increasing number of hotels providing mocktail options and services. Likewise, there is a growing recognition for brands that have long championed inclusivity, staying ahead of the curve in promoting these values.

Celebrating 200 years in 2024, The Shelbourne has long been referred to as “Ireland’s living room,” playing a major role in Dublin’s cultural and societal history. A gathering place for locals and guests alike, The Shelbourne’s central onsite cocktail bar, No. 27, is always buzzing, serving creative and classic cocktails and offering amazing views of St. Stephen’s Green. The Shelbourne was one of the first hotels in Dublin to introduce non-alcoholic cocktails, and they are continuing to lead the charge with a fresh N/A menu for 2024.

With N/A takes on classic drinks like the Old Fashioned, and unique new creations using flavors of grapefruit, tomato and honey, green apple and pistachio, and more, this zero-proof menu sparkles with style and sophisticated fun! Below, you’ll find two of their delicious cocktails using Lucky Saint, The UK’s #1 dedicated alcohol-free beer!

Vanilla Malt – Lucky Saint Edition

Ingredients:

• 50 ml. Lyre’s American Malt
• 20 ml. Passion fruit Purée
• 2 Fresh Strawberries, muddled
• 20 ml. Lemon Juice
• 15 ml. Vanilla and Lucky Saint Beer reduction*

Preparation: Add all the ingredients into a shaker and single strain into a highball with ice cubes. Garnish with half a strawberry and passion fruit seeds.

Vanilla and Lucky Saint Beer reduction*

Ingredients:

• 660 ml. Lucky Saint Beer
• 100 g. Sugar
• 100 g. Brown Sugar
• 100 ml. Vanilla Extract

Preparation: Add all ingredients to a large pot. Bring to boil and then keep in low heat for approximately 10 minutes until the mix starts to thicken. Let it cool down and bottle.

Rose-Gold Bliss – Lucky Saint Edition

Ingredients:

• 30 ml. Pineapple Juice
• 50 ml. Lyre’s White Cane Spirit
• 30 ml. Lime Juice
• 30 ml. Rose, Orgeat and Lucky Saint Beer Syrup*
• Grapefruit soda, to top *London Essence

Preparation: Build the cocktail up in a large wine glass with ice cubes. Top with grapefruit soda. Garnish with a dehydrated pink grapefruit slice.

Rose, Orgeat and Lucky Saint Beer Syrup*

Ingredients:

• 660 ml. Lucky Saint Beer
• 250 g. White Sugar
• 2 Lemons, squeezed
• 100 ml. Sirop d-Orgeat
• 150 ml. Monin Rose Sirop

Preparation: Bring all ingredients sans syrup to a boil, then keep in low heat for approximately 10 minutes, as it cools down, add Sirop d’Orgeat and Monin Rose Sirop.

The post 2 Mocktails from The Shelbourne You Need to Try appeared first on Chilled Magazine.

Source: Mixology News

Education and consults for some of the largest beverage companies in the world.

He also created “The Imbible” series of long-running musicals about the history of cocktails and spirits. anthonycaporale.com.

“You make all your money at the bar.”

I’ve lost track of how many times I’ve heard this old chestnut, though tellingly never once from a restaurateur. They know the truth: making any money from the bar can be challenging at best and feel like a crapshoot at worst. Managing liquids is difficult, and profits often feel like they’re running through your fingers.

While there’s a lot of fantastic information on products and recipes available, there seems to be much less on how to use them successfully in a beverage program. Even highly experienced bartenders have told me they don’t have a good understanding of bar management, and long-time bar managers have confided that they were never actually trained in the position. So that’s what I want to focus on in this column: the business of bartending. We’ll examine industry best practices, explore management systems, and talk with some of the most successful restaurant operators in the country, all with the goal of helping you make, if not all your money, at least a respectable profit at the bar.

Let’s kick off this column by looking at the backbone of any profitable bar program: Standardized Recipes. Contrary to what I often see, a Standardized Recipe Program is not just having a standard recipe for each of your house drinks, but rather having a standard format for all your recipes. And I don’t just mean your signature drinks, or even the classics (drinks from what I call the Bartenders’ Cannon) that you make most often. I mean every drink you are likely to serve, and then every drink you subsequently serve that didn’t have a Standardized Recipe when it was ordered.

So, if you have a house recipe for a Martini:

Ingredients

• 2 oz Gin
• ½ oz Dry Vermouth
• Olives

Preparation

Shake gin and vermouth over ice, strain, garnish with olives.

And you also have a house recipe for a Manhattan:

Stir 2 oz. Powers whiskey with 1/2 oz. Antica vermouth over ice. Strain into a Martini glass, add bitters and garnish with 1 Luxardo cherry on a pick.

But both of those recipes are in different formats, you don’t have a Standardized Recipe Program in place. Here’s an example of a Standardized Recipe:

House Martini

In a mixing tin half-filled with ice, add:

• 2 oz. St. George Gin
• ½ oz. Martini & Rossi Extra Dry Vermouth

Preparation

Shake until the tin is frosted. Strain into a Martini glass. Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

And here’s how the Manhattan recipe looks in that template:

House Manhattan

In a mixing glass half-filled with ice, add:

• 2 oz. Powers Irish Rye Whiskey
• ½ oz. Carpano Antica Formula Vermouth

Preparation

Stir for 30 seconds. Strain into a Martini glass, add dashes of Angostura Bitters. Garnish with 1 Luxardo Maraschino Cherry centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

The key to an effective Standardized Recipe Template is to be sure that any trained bartender, anywhere, can follow it and make the drink exactly as you intend, every time. That means specifying not only general methods and product categories, but also:

-All brands.
-Exact amounts, including ice.
-Detailed preparation technique.
-Glassware (and don’t tell me these should be chilled, that’s an upcoming article).
-Complete garnishing instructions.
-Presentation.

So, Step 1 of implementing a Standardized Recipe Program is to create a clear but concise recipe for each of your drinks using your Recipe Template. Why is this also the first step to running a profitable bar? Find out in our next issue when we cover Step 2: costing out drinks.

Anthony’s Standardized Drink Recipe Template

I list ingredients from most to least alcoholic and from greatest to least quantity, but that’s my preference. I just recommend that you’re consistent to make training easier.

Drink Name

-In a mixing [tin/glass] half-filled with ice, add:

• X oz. [SPIRIT BRAND 1]
• X oz. [SPIRIT BRAND 2]
• X oz. [LIQUEUR BRAND 1]
• X oz. [LIQUEUR BRAND 2]
• X oz. [MIXER 1]
• X oz. [MIXER 2]

Strain into a [GLASSWARE.] [, add:]

1. X oz. [FLOAT BRAND]
2. X dashes [BITTERS BRAND]
3. -Garnish with [COMPLETE GARNISHING INSTRUCTIONS WITH BRAND].
4. -Serve on a cocktail napkin [with a straw/cocktail stirrer].

The post The Business of Bartending: Standardized Recipes with Anthony Caporale appeared first on Chilled Magazine.

Source: Mixology News

Enter the Chilled 100 Spirits Awards Now. Deadline for entry April 20, 2024.

Juliette Liqueur is the world’s only ultra-premium artisanal peach liqueur, handmade with 100% natural ingredients, made from Peche de vigne—small intensely aromatic peaches. Full of complex flavors and aromas, Juliette inspires an endless array of cocktails.

“We introduced Juliette, the world’s first artisanal, ultra-premium peach liqueur, in 2023 and have been very pleased with how the spirits community has embraced the brand since our launch. Being acknowledged by the Chilled Magazine industry experts for Juliette’s fine craftsmanship and elevated bottle design in the 2023 Chilled 100 Spirits Awards was a key achievement for us that has driven the momentum that we are carrying into our first full year of availability,” says John Cooper, Creator of Juliette.

Enter the Chilled 100 Spirits Awards Now. Deadline for entry April 20, 2024.

Photo by Juliette Liqueur

Liqueur, Sparkling Wine, Vermouth

Avoir la Pêche

Ingredients

• 3/4 oz Juliette Liqueur
• 3/4 oz Dry Vermouth
• 3/4 oz Freshly Squeezed Lemon Juice
• 2 dashes Peychaud’s Bitters
• Brut Champagne

Preparation

1. Combine Juliette, dry vermouth, lemon juice and bitters with ice and shake until cold.
2. Strain into a chilled coupe glass and top with Champagne.
3. Garnish with lemon peel.

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The post Victory is Sweet with Chilled 100 Emblem of Excellence Winner Juliette appeared first on Chilled Magazine.

Source: Mixology News

What better way to celebrate the vibrant energy of Spring than with a refreshing Gin cocktail?

These 5 libations from Malfy Gin and Monkey 47 Gin are not only easy to make, but they’re also delicious transitions from the heavier, warmer drinks of winter.

Check them out below!

Gin, Liqueur

Malfy Gin Margarita

Ingredients

• 2 parts Malfy Gin Arancia
• 3/4 part Lime Juice
• 1/2 part Agave Syrup
• 1/2 part Italicus Rosolio di Bergamotto

Preparation

1. Add all ingredients to cocktail shaker and shake to combine.
2. Pour into ice-filled glass (salt rim optional).
3. Garnish with wheels of lime and orange.

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Gin

Malfy South Coast Fizz

Ingredients

• 2 parts Malfy Gin Originale
• 1/2 part Fresh Lemon Juice
• 1/2 part Fresh Lime Juice
• 1/2 part Simple Syrup
• 2 parts Club Soda

Preparation

1. Add all ingredients to a glass filled with ice.
2. Gently stir to combine.
3. Garnish with lime wheel and sprig of mint.

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Gin

Malfy Gin Affogato

Ingredients

• 1 part Malfy Gin Limone
• 1.5 parts Espresso
• 1 scoop Vanilla Ice Cream

Preparation

1. Add scoop of ice cream to glass and top with Malfy Limone and espresso.
2. Garnish with fresh mint and lemon zest.

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Photo by Carly Diaz

Gin

Azalea

Ingredients

• 2 parts Monkey 47 Schwarzwald Dry Gin
• 3/4 parts Lemon Juice
• 1/2 parts Grenadine
• 2 parts Pineapple

Preparation

1. Shake and strain over fresh ice then garnish with lemon wheel and edible flower.

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Photo by Carly Diaz

Aperitivo, Gin

Original Cup

Ingredients

• 1 part Monkey 47 Schwarzwald Dry Gin
• 1 part Lillet Rouge
• 1/2 parts Lime Juice
• 4 parts Ginger Ale

Preparation

1. Build in glass with ice.
2. Garnish with cucumber wheel, orange triangles, mint sprig and strawberry slices.

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The post 5 Refreshing Spring Cocktails from Malfy Gin and Monkey 47 Gin! appeared first on Chilled Magazine.

Source: Mixology News

Jeptha Creed Distillery in Shelbyville, Kentucky, epitomizes the “Ground to Glass” ethos, run by the mother-daughter team of Joyce and Autumn Nethery.

The distillery was born from Autumn’s father’s vision to blend his agricultural roots with Kentucky’s spirit. After years in industrial distillation, Autumn’s mother transitioned to teaching and eventually became the CFO of her father’s various ventures, fueled by his entrepreneurial drive. When her father couldn’t attend a class at Moonshine University, Autumn’s mother, who had already paid for it, decided to go herself. This decision reignited her passion for distillation, aligning her chemical engineering background with her husband’s agricultural expertise to establish Jeptha Creed Distillery.

When the family embarked on this journey in 2013, Autumn, then underage, was to eventually become the master distiller, but nobody wanted to teach her due to her age. This led her to Scotland’s Heriot-Watt University to study distillation. While realizing distillation wasn’t her forte, she discovered her knack for data and marketing, and is now the Vice President of Operations of Jeptha Creed.

The name of the distillery comes from the home farm, as it sits at the foothills of Jeptha Knob in Shelby County, KY, which was named by Squire Boone and Daniel Boone when they were exploring the area. Autumn’s family has lived in Shelby County for 300 years. From inception, Jeptha Creed prioritized transparency with consumers. They commit to using only natural ingredients, avoiding extracts and artificial additives even in flavored spirits. The inclusion of “Creed” in their name signifies their pledge to maintain honesty and openness regarding the contents of their spirits, ensuring consumers know exactly what fills their glass.

The stand-out attribute of Jeptha Creed Distillery is the Bloody Butcher corn they use for their products. They grow their corn seed from the ground, harvest it in the fall, and then distill it, they feed the slop that’s left over, to their animals, and then the animals produce manure, which they then use to fertilize the fields; it’s a self-sustaining cycle. When Jeptha Creed Distillery distills their Bloody Butcher corn, they typically do so at 135 proof, resulting in a liquid with a robust character that carries over into their product.

Unlike yellow corn, Bloody Butcher corn yields a less sweet initial taste due to its higher protein content, which yeast doesn’t readily break down. Despite its lower yield, the corn’s isoamyl alcohol content provides a distinctive sweetness reminiscent of banana Runts candy, enriching the flavor profile significantly and yielding a sweeter, nuttier flavor profile, with earthy undertones that is not attained with yellow corn.

In terms of packaging, the bourbon bottle is custom-made, a project that took a year and a half to complete. It’s inspired by a sketch from Autumn’s father he created in 2014. Originally starting with moonshine and vodka, the team realized the importance of packaging. They wanted the bourbon to stand out, so they opted for a round bottle, favored by bartenders for its ease of pouring and shelf fit. Departing from the original oval design, they incorporated a raised tree, symbolizing past, present, and future on the bottle. At the bottle’s base, the family motto, “Ne Oublie,” which means “do not forget,” is imprinted, serving as a reminder that it is time to get another bottle.

In May 2024, Jeptha Creed Distillery is set to unveil their inaugural six-year-old offering: a wheated bourbon mashbill. This marks their most mature release to date, with plans to introduce a new product annually for the next five years.

Absinthe, Whiskey

The 1700

Ingredients

• 2 oz Jeptha Creed 4 Grain Straight Bourbon
• 1/4 oz Absinthe
• 1/2 oz Luxardo Cherry Juice
• 1 Egg White
• 1/2 oz Fresh Lemon Juice
• Garnish with Nutmeg

Preparation

1. Combine all ingredients over ice into a shaker tin.
2. Shake thoroughly.
3. Double strain into one half of your shaker and remove ice from tin, shake again without ice.
4. Strain into coupe glass and top with ground nutmeg.

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Liqueur, Whiskey

Rita's Refresher

Ingredients

• 1/2 cup Jeptha Creed 4-Grain Straight Bourbon
• 1/2 oz Lime Juice
• 1/2 oz Orange Juice
• 1/2 oz Triple Sec
• 1 oz Simple Syrup
• Lemon & Lime

Preparation

1. Add ice then ingredients to a shaker.
2. Shake then strain over ice into rocks glass.
3. Garnish with lemon & lime.

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Liqueur, Whiskey

Bourbon Peach Tea

Ingredients

• 2 oz Jeptha Creed Straight 4-Grain Bourbon
• 1/2 oz Peach Liqueur
• 1/2 oz Lemon Juice
• 1/2 oz Simple Syrup
• 2 dashes Ne Oublie Black Walnut Bitters
• Black Tea
• Peaches
• Lemon

Preparation

1. Muddle peaches in highball glass.
2. Add ice and remaining ingredients.
3. Stir and top with black tea.
4. Garnish with lemon.

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The post Meet the Mother-Daughter Team Behind Jeptha Creed Distillery appeared first on Chilled Magazine.

Source: Mixology News

Strong Water Anaheim has officially been named a 2024 James Beard Award nominee for “Outstanding Wine & Other Beverages Program”!

As the only nominated concept in Orange County on the esteemed list, owners Ying Chang and Robert Adamson are honored to represent the local community on such a global stage!

Strong Water, founded by Ying Chang and Robert Adamson, is a nautical-themed restaurant and bar in Anaheim, CA. Upon entering, guests are transported onto a sunken ship for an immersive tiki experience with rum-based drinks and elevated Asian Fusion bites. The hidden “tik-easy” is adorned with eclectic decor, including nods to tiki culture like the “Zombie King Grotto” and references to Don the Beachcomber.

Ying and Robert’s journey began in the corporate world, but they soon realized they shared a passion for hospitality industry. Ying specialized in training and management, guiding teams to success and ensuring top-notch service delivery. Meanwhile, Robert honed his skills behind the bar and on the floor, mastering the art of mixology and providing exceptional guest experiences. The inspiration for the ambiance of Strong Water comes from the couple’s favorite book, Robinson Crusoe.

“We’ve crafted an atmosphere that makes the most out of a challenging situation. The furniture tells a story too – upcycled old headboard frames serve as unique pieces, paired with antique library tables that add a touch of history. Seating is all about comfort with dining room chairs that create a cozy vibe. We want everyone to feel at ease, as if you’ve stumbled upon a hidden oasis.”

The drink program at Strong Water is described by Ying as “a vibrant fusion of tropical inspiration and homage to classic tiki style cocktails.” They view themselves as pioneers in refining tiki cocktails to suit the modern palate, and as ingredients evolve, so does their take on them in their drinks. They update their cocktail and food menu twice a year to keep things fresh, and they even have a menu dedicated to rum enthusiasts.

With over 40 cocktails on the menu, including their renowned favorites like the Starward Swizzle, Zombie King, Miehana, Pineapple Whipped Colada, and the Ritual of the Queen there’s something to tantalize every taste bud. Ying elaborated on the enduring allure of the tiki craze, noting its origins in the mid-20th century as a means of offering an exotic escape without the need for travel. This trend provided a refreshing break from everyday life through its tropical ambiance, exotic cuisine, and vibrant drinks.

Although the tiki trend waned in the 80s, its recent revival mirrors the renewed interest in craft cocktails and cocktail history. Its timeless appeal lies in providing patrons with a brief escape from reality, making it a welcome respite in today’s world. Ying advises bartenders delving into tiki cocktails to embrace diversity, honor tradition, prioritize fresh ingredients, innovate with garnishes, and venture beyond rum. As for essential tiki-style drinks for any bar menu, the Mai Tai stands out as a prime choice.

The newest and latest venture from Ying and Robert is Double Luck, a neighborhood cocktail bar nestled just a block away from Strong Water that will feature an Amari bar, that will serve as a haven for novices and experts alike.

So, whether you’re seeking an escape from LA, a reprieve after Disneyland, or simply love craft cocktails, the 2024 James Beard Semifinalist establishment offers an unparalleled experience.

The post Strong Water Anaheim Named 2024 James Beard Award Nominee for Outstanding Wine & Other Beverages Program appeared first on Chilled Magazine.

Source: Mixology News

With longer days and warmer temperatures, there’s no better time to start gathering up some delicious summer cocktail recipes!

From classic favorites like mojitos and mai-tais to innovative concoctions featuring seasonal ingredients, Ron Barceló has got you covered.

Check out the roundup below!

It’s time for a mai-tai! Nothing says tropical vacation quite like a tiki cocktail which is why Ron Barcelo felt destined to bring forth a tiki experience that can be made from every inch of the globe.

Liqueur, Rum

Barceló Mai-Tai

Ingredients

• ½ oz. Curaçao
• 2 oz. Barceló Añejo
• ½ oz. Almond Syrup
• ½ oz. Simple Syrup
• ¾ oz. Lemon Juice

Preparation

1. Pour all the ingredients into a shaker where you have previously placed six ice cubes.
2. Close the shaker and shake vigorously until a layer of frost has formed.
3. Strain and serve in a tumbler-type glass; complete by decorating with pineapple, cherry, 1/4 lemon, and tropical flowers.

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Nothing is more refreshing than a mouthwatering Mojito made with fresh and spicy mint leaves to kick off summer. Made with sweet brown sugar that discovers the underlying notes of cane sugar found in the fermenting process of Ron Barcelo rum, this cocktail is sure to offer a supreme balance of sweet and spicy.

Rum

Barceló Mojito

Ingredients

• 2 oz. Barceló Blanco
• 8 Mint Leaves
• 1 Lemon
• Soda, to top
• 2 tsp Brown Sugar
• Crushed Ice

Preparation

1. Put the peppermint and the two teaspoons of brown sugar in a glass.
2. Squeeze in the lemon juice and muddle.
3. Add crushed ice up to half the glass, then the rum and mix everything well.
4. To finish, add ice up to the edge and fill the remaining space with soda.
5. Garnish with a sprig of mint.

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There is no better way to start a summer day than with a Barceló Sunrise. Made with distinctively unique flavors of red grape juice and fresh orange juice and balanced with tart flavors of sour mix, this cocktail is sure to bring some sunshine to your day.

Rum

Barceló Sunrise

Ingredients

• 2 oz.Barceló Blanco
• ½ oz. Sour Mix
• ½ oz. Red Grape Juice
• 1 oz. Orange Juice

Preparation

1. Pour Barceló Blanco, sour mix, grape juice, and orange into a highball glass with ice and mix everything together.
2. Garnish with a slice of orange and a cherry.

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If you like Pinaaaaaa Colaaadas, then you are sure to be captivated by Ron Barcelo’s take on the classically tropical Pina Colada. Offering sweet flavors from pineapple juice and decadent swirls of coconut cream, this summer cocktail is a cultural retreat in a cocktail glass. 

Rum

Barceló Pina Colada

Ingredients

• ½ cup Pineapple, chopped
• 2 oz. Pineapple Juice
• 2 oz. Coconut Cream
• ½ oz. Barceló Blanco
• 1 oz. Barceló Dorado
• Ice

Preparation

1. Pour all the ingredients into a blender.
2. Serve in a glass and garnish with a pineapple wedge.

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Nothing says hello summer like fresh orange juice which is exactly what creates such a tiki experience in the Gran Anejo Citrus Twist. Offering sweet flavors of fresh orange in accompaniment of sour notes of lime.

Rum

Barceló Gran Anejo Citrus Twist

Ingredients

• 3 oz. Barceló Añejo
• 1 oz. Orange Juice
• ½ oz. Simple Syrup
• ½ oz. Lime Juice
• Soda

Preparation

1. Pour the rum, orange juice, simple syrup and lime juice into a shaker with crushed ice.
2. Mix well and strain into a drink.
3. Garnish with a slice of orange and enjoy.

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A refreshing drink on a hot summer day is pivotal to staying hydrated whether spending the day lounging with a novel in hand or playing mermaids. Ron Barceló’s Organic Basil Smash brings forth a union between sweet, sour, and savory with its sweet tastes of simple syrup, sour tang of lemon, and savory notes of fresh basil.

Rum

Barceló Organic Basil Smash

Ingredients

• 2 oz. Barceló Organic
• 8 Basil Leaves
• 1 oz. Lemon Juice
• ½ oz. Simple Syrup

Preparation

1. Pour the basil and lemon juice into a shaker and gently chop them.
2. Add the Barceló Organic and the simple syrup and complete with ice.
3. Shake vigorously, strain, and pour into a shallow glass with ice.
4. Garnish with basil leaves.

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The post The Ultimate Ron Barceló Summer Cocktail Lineup! appeared first on Chilled Magazine.

Source: Mixology News

As the Official Vodka of Coachella, Absolut is doubling down on its “Born to Mix” DNA by bringing its footprint beyond the festival grounds and presenting an exclusive limited-time series “Mixing It Up: Cosmos & Culture” in AbsolutLAND.

This collaborative series includes weekly video interviews on the latest trends and cinematic hybrid content that seamlessly blends the physical spirit of Coachella with a digital Absolut experience for worldwide engagement.

With the Cosmopolitan back in vogue and a popular menu item at the festival this year, Absolut teamed up with actor & comedian, Matt Rogers, to release a series of conversations featuring talks with experts in fashion, music and culture, all while enjoying Absolut Cosmos. Called “Mixing It: Cosmos & Culture” the series will drop episodes weekly with special guests including Wayman + Micah, Chrishell Stause, Vanessa Vanjie Mateo and surprises along the way!

“Join me in AbsolutLAND where I’m your host for ‘Mixing It Up: Cosmos & Culture,’ a conversation series where we’re getting into my favorite music festival’s impact on culture,” said Matt Rogers, actor & comedian. “By the way, I don’t know if you’ve heard, but the Cosmo is back and you don’t want to miss enjoying an Absolut Cosmo with me at the festival or virtually during these episode drops.”

In addition to being the initial streaming for “Mixing It Up,” AbsolutLAND is on a new platform making it hyper-accessible, unlocking edu-training and reimagining how the brand shows up at the ultimate mixing grounds so everyone 21+ can enjoy Absolut. Embarking on the vibrance of Coachella where trends are set for the year, Absolut is introducing its “Journey to the Cosmos” experience to bring Cosmos into the virtual Cosmos. This captivating quest to the roots of the Cosmo celebrates the culture and history that starts with mixing Absolut. AbsolutLAND also features thrilling music, dance, exclusive rewards and interactive mixology.

“Absolut’s approach to Coachella this year is rooted in a double entendre of Cosmos, which pays homage to the iconic cocktail made with Absolut while capturing the essence of our new digital festival universe,” said Matt Foley, VP of Marketing, Absolut. “The activation very much underscores our Born to Mix ethos offering an equally rich and diverse global engagement opportunity like mixing with friends new and old over Cosmos both online and IRL.”

Join Absolut at Coachella as the brands brings together 21+ consumers worldwide, digital creators, entertainers, pop culture aficionados and festival-goers.

See more at AbsolutLAND.com.

The post Absolut® Kicks off Festival Season with “Mixing It Up: Cosmos & Culture” appeared first on Chilled Magazine.

Source: Mixology News

Eric LeGrand Bourbon, a two-and-a-half-year-old Kentucky Straight Bourbon out of Owensboro, Kentucky-based Green River Distillery, which is owned by the Bardstown Bourbon Company, is celebrating its one-year anniversary.

Eric LeGrand and Brian Axelrod co-founded the brand and first set out to win over their home state of New Jersey with their product. LeGrand’s inspiration stems from his enjoyment of bourbon and as an avenue to tell his story of triumph and recovery, as in 2010, he became paralyzed while playing football for Rutgers University.

“Throughout my adult life, I’ve always enjoyed bourbon but there’s a stigma that those with disabilities aren’t able to enjoy the finer things in life. I wanted to end that stigma and Eric LeGrand Bourbon was born. My recovery journey mirrors bourbon, both require patience, trust in the process, and take precision. Eric LeGrand Bourbon offers a way for those who are living with paralysis and those who are not impaired by it, to enjoy sipping on a quality bourbon, while coming together to support a foundation that gives back to anyone impacted by this condition.”

The bourbon offers versatility, perfect for enjoying neat, on the rocks, or as a base for crafting delicious cocktails. Its adaptability allows for creative experimentation with cocktail flavors. Aged for a minimum of two years in charred oak barrels, it boasts a warm aroma and a smooth, crisp finish. Bottled at 88 proof, its mash bill consists of 70% corn, 21% rye, and 9% barley, meticulously crafted with quality heartland-grown corn, limestone-purified water, and the freshest rye and barley ingredients. Eric LeGrand Bourbon is the first spirits brand to become a sponsor of Rutgers Athletics, and they have a multi-year partnership that brings the bourbon to select hospitality areas in SHI Stadium and Jersey Mike’s Arena.

Eric holds the partnership near and dear to his heart, for obvious reasons. “To be the birthplace of college football, to have my number retired there. and to be working with them on my business is very special to me. To be able to place the block “R” on point of sale has been very impactful for the business and this partnership has brought the Eric LeGrand Bourbon brand in front of people who didn’t know that I have a bourbon brand. The way it has been received has been great and I’m still in awe that I’m able to see the brand’s logo pop up on SHI Stadium’s ribbon board while calling a game.”

The brand’s notable achievements in the first year include selling 10,800 bottles, primarily in New Jersey, Kentucky, and online. This success not only opened doors but also helped in raising awareness for spinal cord injury. On March 15th, they proudly presented a $9,064.00 check to the Christopher & Dana Reeve Foundation from their 2023 sales. Spotting Eric LeGrand bourbon in restaurants or bars during a night out has been a gratifying experience for Eric.

He believes the main challenge lies in convincing distributors outside New Jersey to support its mission and embrace their brand. Nonetheless, he remains determined to expand Eric LeGrand Bourbon to more states this year, with New York being the first target from May 1st onwards. Looking ahead to 2024, the focus will be on expanding into four additional states while also exploring limited-edition holiday bottle releases to provide exclusive offerings for their customers.

Liqueur, Whiskey

True 52

Ingredients

• 1.5 oz. Eric LeGrand Bourbon
• .5 oz. Campari
• .25 oz. Ginger Liqueur
• .5 oz. Honey Syrup
• .5 oz. Lemon Juice
• 1 oz. Black Tea
• Top with Ginger Beer

Preparation

1. Combine ingredients except ginger beer and shake.
2. Pour into glass with ice.
3. Top with ginger beer.
4. Garnish with lime wheel.

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Whiskey

Whiskey Sour

Ingredients

• 2 oz Eric LeGrand Bourbon
• 0.5 oz lime juice
• 0.5 oz lemon juice
• 0.75 oz simple syrup

Preparation

1. In a shaker, combine ice and all ingredients.
2. Shake then strain into glass over fresh ice.
3. Garnish with a dash of egg white or aquafaba for froth.

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Whiskey

Smoked Old Fashioned

Ingredients

• 3 oz  Eric LeGrand Bourbon
• Sugar cube
• Bitters
• Ice
• Club Soda

Preparation

1. Add sugar cube to glass and a splash of club soda.
2. Add 3 dashes of bitters and muddle ingredients together.
3. Add Eric LeGrand Bourbon, add ice, stir together.
4. Pour into a glass, put smoke top on top of filled glass.
5. Smoke the wood and add garnish.

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The post We Ask Inspirational Influencer Eric LeGrand about his Kentucky Straight Bourbon appeared first on Chilled Magazine.

Source: Mixology News