Bevy Archives - Page 11 of 405 - Side Bar

With Vogue naming Wispy Pink one of summer 2025’s defining color trends, it’s only fitting that cocktails follow suit.

Enter Paint the World Pink – a vibrant seasonal serve debuting at Trial + Error, a much-anticipated new cocktail bar opening soon in Louisville.

Crafted by Bar Lead Jordan Harris, this drink keeps it simple with just five ingredients, yet delivers bold, layered flavor. The star? A Raspberry Pink Peppercorn Shrub that brings a bright tartness and delicate floral spice in every sip.

Photo by Jordan Harris

Gin

Paint the World Pink

Ingredients

• 2 oz. Fords Gin
• 1 oz. Raspberry Pink Peppercorn Shrub
• 2-3 thin Cucumber Ribbons
• Tonic Water, to top
• Garnish: Pink Peppercorns

Preparation

1. Line a chilled Collins glass with cucumber ribbons.
2. In a shaker tin, combine Fords Gin, Raspberry Pink Peppercorn Shrub, and ice.
3. Strain into the prepared Collins glass over spear ice.
4. Top with tonic water.
5. Garnish with pink peppercorns on top.

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The post Paint the World Pink appeared first on Chilled Magazine.

Source: Mixology News

Kiki Austin, a Sake Sommelier at Mujō in Atlanta, has crafted a unique niche in the beverage industry.

Photos by Andrew Thomas Lee

After graduating from the Culinary Institute of America, she became a certified sake advisor at just 26. Her journey into sake began while working in wine retail during the pandemic. A customer pairing sushi with sake sparked her interest, leading her to dive deeper into the world of sake. Austin loves its versatility and how it originates solely from Japan, setting it apart from wine.

Though sake is traditionally associated with Japanese cuisine, Austin enjoys pairing it with a variety of flavors, including Caribbean and Mexican dishes. One of her favorite pairings is Tokubetsu Junmai sake with stewed chicken and coconut rice, where the rich umami and refreshing mineral finish of the sake elevate the meal. She’s particularly fond of Yukikage “Snow Shadow” from Niigata, which has a unique, “fatty” texture that balances well with bold dishes. Austin also highlights seasonal sakes like Hiyaoroshi, a fall favorite in Japan, which is pasteurized once and matured over the summer. She suggests pairing it with seasonal vegetables to complement the Edo-period technique used in its production.

Looking ahead, Austin is excited about the future of sake in the U.S., particularly the growth of craft sake breweries in cities like New York, Tennessee, and California.

“I’d love to see one in Atlanta in the next 10 years. Sparkling sake is something I am loving right now. It’s not new, but breweries in Japan have started taking it more seriously. Some styles are similar to Moscato – low abv and fruit-forward, but I’m particularly intrigued by Awa sake. Awa means “foam” in Japanese. There’s a set criterion a brewery must follow to be able to use the Awa designation, such as brewing a Junmai style as the base, alcohol is not permitted, and allowing CO2 to occur naturally through secondary fermentation. This will happen in a bottle, with the addition of moromi/shubo- rice, koji, yeast, and water. I like to talk about the method of production with anyone as I eagerly await the newest developments.”

For those new to sake, Austin offers simple advice: “Never pour your own sake – it’s bad luck! There are sakes for every season, and they can complement food differently, just like wine does. Enjoy fall sakes like hiyaroshi with grilled fish & sushi, and natsu — a summer release — with seafood, sashimi, salads and ceviche, and drink it super cold and crisp.”

The post We Ask Kiki Austin About Working as a Sake Sommelier at Mujō in Atlanta appeared first on Chilled Magazine.

Source: Mixology News

Let’s be real: in the hospitality world, we hustle hard—but when it comes to retirement planning, most of us are left out in the cold.

No company 401(k), no matching contributions, no HR department reminding us to “check your benefits portal.

But here’s the truth nobody tells you: you don’t need some corporate overlord to plan for retirement. You just need to know your options—and refuse to let anyone convince you otherwise.

The Roth IRA: Your Tax-Free Retirement Weapon

A Roth IRA is your middle finger to the system that says you need an employer for retirement planning. You contribute money you’ve already paid taxes on, and everything comes out tax-free when you retire.

Translation: Uncle Sam gets his cut now, leaves you alone later. No company required—just you taking control like the independent contractor you are.

Open one through Fidelity, Vanguard, or Charles Schwab with just $50-100.

The IUL: Double-Duty Money

Indexed Universal Life Insurance (IUL) is like having a bouncer who’s also your accountant. It protects your family but also builds cash you can tap for retirement. Your money grows “tax-deferred” (pay taxes later, not now), and you access it through loans during retirement—tax-free. Plus, you can adjust payments based on killer weeks versus slow Tuesdays.

Both have fees but so does letting someone else control your financial destiny.

Turning Tips into Tomorrow

Your income swings like a pendulum, but your retirement game doesn’t have to.

• Save by percentage: Killer Saturday? Stash 15%. Slow Monday? Maybe 10%.
• Pay yourself first: Before that late-night taco, transfer your retirement cut
• Cash strategy: Drop daily tips in a retirement jar, transfer weekly Track it with YNAB or Rocket Money—they’ll show you patterns you didn’t know existed.

Your Retirement Power Move

You may not have employer benefits, but you’ve got something better—control.

This week: research Roth IRA providers or chat with licensed agents about IULs.

Picture this: Future-you isn’t just older—you’re the one your coworkers ask for advice. You’re sleeping in, traveling when you want, living off money that’s been working for you for decades, and showing everyone it’s possible. That version of you? They’re living proof that you never needed permission to win.

The Savvy Bartender

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

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

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

The post Hey Bartender—No 401(k)? No Problem: Retire Like a Boss Without the 9-to-5 appeared first on Chilled Magazine.

Source: Mixology News

Bartending demands strength, speed, and stamina.

You may hold chronic discomfort in your back, feet, and shoulders after hours of taking orders, making cocktails, and rushing to keep customers happy. Adopt this quick post-shift yoga routine to reduce tension and regain long-term range of motion.

From Cocktail Shakers to Stretching

Long shifts behind the bar may take a serious toll on your body. Reaching for bottles on a high shelf, leaning over to garnish drinks and hauling ice buckets or kegs can strain your spine and shoulders. Fortunately, you can undo that damage by improving your strength and flexibility. Each pose targets specific painful areas — try these five easy poses that require minimal space and gear to unwind after a long shift.

Child’s Pose

Child’s pose elongates your spine, opens your hips and stretches your thighs. It calms your parasympathetic nervous system by relaxing your body, encouraging healthy digestion, and enabling you to concentrate on your breath.

Kneel and sit back on your heels. Fold forward, resting your torso on your thighs. Extend your arms forward with your palms down and place your forehead on the floor. Relax your neck, close your eyes, and breathe deeply. Stay in this position as long as you need before returning to sitting.

Cat-Cow Stretch

This stretch relieves lower back and neck pain while improving spinal, shoulder, and pelvis mobility. Besides increasing spinal awareness and encouraging relaxation, it also improves sleep duration and quality.

Begin on your hands and knees with your spine in a neutral position. As you inhale, arch your back and lift your head and tailbone. On the exhale, round your spine, tucking your chin and pelvis down. Move slowly between these two positions to loosen tight muscles and calm your nervous system.

Downward-Facing Dog

Do you need to restore your mental equilibrium after a long, stressful shift? Downward-facing dog stretches your spine and hamstrings, relieves lower back tension and strengthens the muscles in your lower body.

Start on your hands and knees, then lift your hips to form an inverted “V.” Keep your feet hip-width apart with your arms straight and heels pressing toward the floor. Let your head hang between your arms and breathe deeply as your body relaxes.

Locust Pose

This stretch may relax strained muscles and nerves by stretching your inner thighs, spine, and hamstrings. Activating the parasympathetic nerves in the lower spinal area is one of the benefits of locust pose. This pose will feel easier as you build flexibility and strength.

Lie flat on your stomach with your arms by your sides and legs extended. On an inhale, lift your chest, arms and legs off the floor, keeping your legs together and core engaged. Hold for a few breaths, then lower with control.

Standing Forward Bend

Standing forward bend stretches your spine and hamstrings, relaxes your mind and supports healthy digestion. Start by standing tall with good posture, then fold forward from your hips while keeping your spine straight. Let your arms hang — touch the floor if you can, your knees or shins if you can’t. Keep a soft bend in your knees if you need to. Breathe deeply to release tension in your back and neck.

Close Your Tab With Intention

Bartending is a demanding job, but yoga makes it easier. These routines offer more than a reset — they help you reclaim your body after a demanding shift. A few minutes will ease tension, clear your mind and improve rest. Instead of falling into bed after closing your final tab, take a moment on the mat. Your spine, shoulders, and sanity will thank you.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post 5 Quick Yoga Routines to Decompress After a Night Behind the Bar appeared first on Chilled Magazine.

Source: Mixology News

Step into the electrifying world of competition, where few brands can match the allure of Angostura.

With its legendary reputation spanning over 165 countries, Angostura stands as a beacon of quality and innovation. This year, the Angostura Global Cocktail Challenge celebrated its 11th anniversary, drawing 15 of the world’s most brilliant bartenders to the dazzling heart of Trinidad. Here, amidst the tropical rhythms and vibrant culture, it’s not just about crafting the ultimate cocktail—it’s about a life-changing experience.

Day One: A Warm Welcome

Anticipation buzzed in the air as competitors arrived at The Brix Hotel for a sumptuous  dinner. Hosted by the charismatic Global Brand Ambassador Daniyel Jones and the insightful Global Brand Educator Raymond Edwards, the evening was more than just a meet-and-greet. It was an opening act, setting the stage for personal stories and connections that would enrich the days ahead.

Day Two: Distillery Tour and Cultural Immersion

The second day launched participants into an exhilarating adventure through the Angostura distillery. They witnessed the enchanting crafting of Angostura Bitters, explored a captivating museum, and marveled at the butterfly collection. The day unfolded with a deconstructed tasting session led by master blender Ariana Maharaj, featuring the new rendition of 1919 and a rare taste of the exclusive Angostura Cusparia Rum—an opulent, limited edition priced at $2,500 per bottle.

The excitement continued with master classes that illuminated the art of sustainable bar practices, helmed by head judge Jack Sotti. Meanwhile, the renowned “Swizzologist,” Martin Tummino, unraveled the intriguing history of the swizzle cocktail. As the day closed, competitors drew their battle lines, armed with encouragement from seasoned judges.

Reflecting on his experiences, Chaytan Baez shared a particularly memorable moment: “When I played the bamboo drums in the cultural night. The fact is that when I won the AGCC in UAE was thanks to the Angostura Tamboo, and if that was significant, when I already felt the drums in the cultural night, the sensation and connection were above the expectations. But on top of that, of course, being in the House of Angostura and its massive history was just more than a dream come true.”

Day Three: Market Challenge

Creativity knew no bounds as bartenders dived into a bustling local market with $50 USD to uncover ingredients for their next masterpiece. The challenge was to craft a cocktail that echoed the vibrant flavors of Trinidad using Angostura bitters. With just an hour to conceive a concept and a recipe, they blended local treasures with the bitters’ complex notes, crafting something truly unique. When asked about her inspiration in the market, Kassandra Derkach from Argentina shared,

“For the market challenge, inspiration was key. I wanted to stay true to my roots while also sharing a fusion with Trinidad. During the days leading up to the competition, it was incredible for me to discover their culture and the strength of their traditions — that experience inspired the cocktail I created.”

Meanwhile, Ricardo Smikle, representing Jamaica, described his inspiration as “a journey of dragon fruit with a unique appearance to Trinidad and Tobago colors, which would create a texture along with Tamarind Chutney.”

Day Four:  Overcoming Nerves

Competing on a global stage is no small feat, and dealing with nerves is a universal challenge faced by many competitors. Each of them has developed unique strategies to stay calm and focused when it matters most.

Jay Cozma from Australia shares that nerves are a constant companion, but he finds solace in talking to fellow competitors. “Nerves will always be there,” he says.

“I try to make conversation with the other competitors. Not necessarily about the drinks or the competition, just anything to take my mind off it.”

For Jay, preparation is key. “If you’ve made your drink 100 times, the muscle memory kicks in and takes pressure off remembering the presentation,” he explains. A good night’s sleep and avoiding watching others before his turn also help keep his mind clear.

Nico Čolić from Switzerland emphasizes a healthy lifestyle as his coping mechanism. “Working out before the competition helped a lot with nerves and stress,” he notes. Despite the stress of losing his luggage on the way to Trinidad, which contained crucial elements for his cocktail, Nico maintained his composure by avoiding alcohol and sticking to his workout routine.

Kaelyn Brandt from Los Angeles injects humor into her approach, advising, “No shots until your drinks are in judges’ hands, haha.” Organization is her secret weapon. “My nerves obviously got the best of me, but the only reason I didn’t forget my mixing glass, ingredients, and specs to my drink was because I kept a written checklist,” she admits. Embracing the inevitability of imperfections also helps her focus.

“Know and get comfortable that at least one thing isn’t going to go right.”

Shawn Chong from Malaysia, despite his extensive experience, still wrestles with nerves. His strategy centers around rehearsal. “My strategy is to rehearse the routine as much as possible so that it becomes sort of second nature,” he explains. By ensuring that his routine is ingrained, he reduces the anxiety of potentially forgetting something critical.

Each competitor’s method to conquer nerves is as unique as their cocktails, highlighting that while nerves may be inevitable, overcoming them is indeed possible with the right mindset and preparation.

The Final Showdown

The rooftop of The Brix Hotel transformed into a breathtaking arena for the live showdown. Against the backdrop of Angostura’s 200th anniversary celebration, competitors from all corners of the globe—Australia, Malaysia, Jamaica, and beyond—prepared for the ultimate test. With a $10,000 cash prize and a prestigious two-year brand ambassador role at stake, the atmosphere crackled with excitement.

Judges, including the astute Jack Sotti, the dynamic Daniel Ortega, former AGCC victor Marv Cunningham, and the ever-knowledgeable Raymond Edwards, assessed the contestants on their mixology prowess, storytelling flair, and sustainable innovations.

Ultimately, it was Kat Hood from Barcelona, Spain, whose infectious enthusiasm and exquisite cocktails captured the judges’ hearts, earning her the coveted title. Head judge Jack Sotti praised her performance, saying, “Kat Hood was a fantastic champion this year. Naturally, she aced the cocktail challenge, producing two delicious cocktails—her signature twist on the Queen Parks and a mystery box cocktail that was balanced perfectly, creating a fresh perspective on the twist on a classic Paper Plane. What really made her stand out, though, was the second she got off the plane. She was so engaging, kind, and interested in her fellow competitors. Despite the cocktail competition setting, where everybody was fairly nervous about the upcoming performance and in their own heads, Kat was outgoing, helped her fellow competitors, and displayed high levels of emotional intelligence that translated incredibly well in her on-stage performance.”

Jay Cozma from Australia and Alex Fahrenheim from South Africa snagged second and third places, respectively. The awards ceremony, graced by Angostura’s Deputy CEO Rahim Mohammed, crowned the event with a touch of elegance.

Celebrating Excellence

The Angostura Global Cocktail Challenge transcends the realm of competition; it is a vibrant celebration of creativity, culture, and camaraderie within the spirited community. Congratulations to Kat Hood and all the phenomenal competitors who graced this global stage. Their passion and dedication continue to elevate the art of mixology, inspiring bartenders and cocktail aficionados worldwide. Dive into this extraordinary journey, and you might just find yourself at the next challenge, ready to shake up the world.

Head judge Jack Sotti shared insights from behind the scenes:

“We knew coming into the competition that all the competitors were excellent mixologists and great representatives for their respective countries. Naturally, we wanted to see them perform under pressure and put out some delicious cocktails. What was less obvious was the fact that throughout the whole week, we were keeping an eye on the competitors and scoring them in areas such as camaraderie, behavior, team spirit, and presentation skills—really everything that you would expect to see from a global brand ambassador for a historic 200-year-old brand.”

As the final toast was raised and the last notes of the celebration echoed through the night, it was clear that this competition was not just about winning titles but about fostering a global family of innovators who share a love for the craft. The Angostura Global Cocktail Challenge remains a testament to the enduring allure of mixology, where each cocktail tells a story, each participant becomes part of a legacy, and every moment is a toast to the beauty of creating something extraordinary.

Whether you’re an aspiring bartender or a seasoned mixologist, the spirit of Angostura invites you to embrace the art of cocktails and join this remarkable community of flavor pioneers. Here’s to future adventures, unforgettable experiences, and the magic of Angostura that continues to captivate the world, one cocktail at a time. Cheers!

The post Bitters and Beyond: An Insider’s Perspective on the Angostura Global Cocktail Competition  appeared first on Chilled Magazine.

Source: Mixology News

Yuzu: Imagine lemon, mandarin, and grapefruit had a glow-up: it’s tangy, floral, and bright in all the right ways.

To help bring the vibe, Monin dropped a Yuzu Purée made with real fruit and no fake stuff. It’s punchy, sunny yellow, and ready to stir into your lemonades, spritzes, teas, sauces—honestly, whatever needs a citrusy kick.

And because it’s summer (and we’re all craving beach bar energy), don’t sleep on Monin’s Yuzu Pineapple Syrup. It’s tropical, tart, and made for frozen cocktails, sunny sips, and anything you’d serve with a tiny umbrella.

“Yuzu is a vibrant fruit, in both flavor and color. Its premium, sophisticated citrus profile elevates beverage and culinary creations,” says, Stasha Johnston, Senior Vice President of Marketing at Monin Americas.

“Monin Yuzu Purée perfectly captures that authentic yuzu flavor in an easy-to-use format, allowing operators and consumers to create flavorful, globally inspired recipes with minimal prep and maximum enjoyment. As social media trends continue to shape bar and restaurant menus, patrons are searching for dishes and drinks that are just as photo-worthy as they are unique. Yuzu delivers on all fronts, blending fresh citrus with delicate floral notes for a vibrant, unforgettable flavor that customers will want to experience time and time again.”

The Flavor Feed: Yuzu

Yuzu’s been trending hard—up nearly 30% on menus over the last few years—and Monin thinks it’s just getting started. With everyone chasing bold, global flavors, this fruit fits right into 2025’s flavor forecast. In fact, it is expected to outpace 96% of all other foods, beverages, and ingredients through 2028 (Datassential).

Did you know?

Yuzu’s fragrance is so beloved in Japan that it’s used in perfumes, bath rituals, and even floating whole fruits in hot springs during the winter. Spa day, but make it citrusy!

Gin

Yuzu Pineapple Inferno

Ingredients

• 1 ½ oz. Premium Gin
• ¾ oz. Monin Yuzu Pineapple Syrup
• 1 pump(s) Monin Habanero Concentrated Flavor
• ½ oz. Fresh Lime Juice
• 4 oz. Club Soda
• Garnish: Pineapple Leaves

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add garnish and serve.

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Welcome to The Flavor Feed, your go-to column for the latest buzz in the world of spirits, cocktails, and all things flavor-packed. Whether it’s uncovering bold new trends, spotlighting standout ingredients, or diving into expert tips, we’re here to keep your palate inspired and your creativity flowing. Let’s explore what’s shaking, stirring, and mixing in the industry this month!

The post The Flavor Feed: Yuzu appeared first on Chilled Magazine.

Source: Mixology News

“Dirty martinis are for people who don’t know how to drink a martini.”

That’s the unapologetic take from Emilie Heffernen, general manager at Paulie Gee’s in Greenpoint, Brooklyn—where the classic dirty is getting a bold, briny remix.

Enter the Pickleback Martini: bright, herbaceous, unapologetically tangy, and made for younger, braver, flavor-obsessed drinkers. It’s everything the traditional dirty martini wishes it could be—sharp, clean, and actually fun to drink.

At Paulie Gee’s, known as much for their rebellious pies as their unfussy, inventive cocktails, the Pickleback Martini is a natural fit: irreverent, vibrant, and totally on trend—without requiring a mixology degree to pull off.

Vodka

Pickleback Martini

Ingredients

• 3 oz. Tito’s Vodka
• ¾ oz. Pickle Juice*
• Pickle spear on a cocktail skewer (for garnish)

Preparation

1. Combine the vodka and pickle juice in a cocktail shaker filled with ice.
2. Shake to combine, then strain into a chilled martini glass.
3. Garnish with the pickle spear.

Additional Notes

*Paulie Gee’s uses local pickle purveyors, The Pickle Guys, to supply their pickle juice.

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The post Paulie Gee’s Pickleback Martini appeared first on Chilled Magazine.

Source: Mixology News

Hey bartenders—The Coramino Cup is back!

Co-founder and the hardest working man on the planet, Kevin Hart, along with Gran Coramino Tequila in partnership with Chilled Media, are looking for bartenders who bring it behind the bar! Click HERE to enter!

For the third year in a row, Gran Coramino Tequila and Kevin Hart bring back The Coramino Cup—a one-of-a-kind bartender competition that celebrates the under-appreciated and hardest working bartenders in the industry.

Last year’s Coramino Cup champ Chai Lee presents Barrymore ‘Bud’ Shaw with his $10,000 prize which he earned by winning the crown as the newest Gran Coramino Bartender of the Year.

Photo by Luke Sharrett

Enter now through July 11th to be considered for the Semi Final Competitions taking place this summer and compete to earn a spot in the Coramino Cup Finals.

It’s not just about bragging rights—it’s about taking your shot at being crowned Gran Coramino Bartender of the Year, 2025 and claiming your grand prize—$10,000 Cash.

The post The Coramino Cup is Back and One Hardworking Bartender Will Walk Away with $10,000 Cash! appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka brings the vibrant cultures of India and Mexico together with its award-winning handcrafted tequilas.

Launched just a year ago by internationally acclaimed actor Rana Daggubati and musician Anirudh Ravichander, one of Spotify’s top-streamed artists, along with entrepreneur Harsha Vadlamudi, Loca Loka is rapidly growing its distribution in the United States with an expansion plan targeting new markets across the country.

This year marks a number of milestones for the company, with distribution in four more states for its first two tequilas, Blanco and Reposado. After debuting in key markets like New York, Miami, and Los Angeles, 2025 sees expansion into Massachusetts, Maryland, Nevada, and Washington D.C.

Cinco De Mayo has become synonymous with tequila in the states and this year, Loca Loka used the holiday to mark its expanded distribution by hosting a series of consumer events timed to the holiday. Taking place in New York, New Jersey, Miami, Dallas, and the brand-new market of Las Vegas from May 1st to 4th, the events were designed to offer consumers the opportunity to learn more about Loca Loka, meet the brand owners, taste the tequilas, and enjoy Cinco de Mayo themed cocktails. From in-store tastings to parties in Miami, Dallas, and Las Vegas, guests had the opportunity to meet one of the brand founders, Rana Dagubatti. Each activation was a resounding success, drawing enthusiastic crowds and generating a wave of social media buzz across all five markets.

This year, Loca Loka also made its debut at the San Francisco World Spirits Competition (SFWSC), the largest spirit competition in the world run by the Tasting Alliance. With judges blind tasting more than 5,000 entries this year, the competition was stiff, but the company won two medals, a Gold medal for Reposado and Silver for its Blanco.

“We are delighted to receive both the Gold and Silver medal in this WSWA Wine and Spirits Tasting Competition,” says Rajiv Ghumman, Global Business Head of Ironhill Hospitality.

“This is the first time Loca Loka was submitted for this competition and its strong showing in this blind tasting is a testament to the premium quality of Loca Loka tequila.”

Harsha Vadlamudi, Founder and CEO of Ironhill Hospitality sees the two medals as setting the stage for further growth. “With the medals, Loca Loka is ready for global expansion through our unique ability to connect through bold flavors and rich cultural storytelling.”

Loca Loka tequilas are 100% additive free and crafted from mature highland agave in Jalisco, Mexico according to ancient techniques. Each agave is picked by hand then slow cooked in brick ovens and autoclaves to preserve the essence of the plant. Currently two expressions are available in the U.S., a crisp, bright Blanco and a Reposado that has been aged in French and American oak barrels. Look for an Añejo tequila coming soon as well as new markets here and abroad.

The post Get to Know Loca Loka Award-Winning Handcrafted Tequilas appeared first on Chilled Magazine.

Source: Mixology News

There’s something irresistible about classic cocktails. From a Margarita to a Smash, these tried-and-true cocktails never go out of style—especially in the summer heat.

And especially with bold new twists. Give them a mix!

Enjoy this smoky Margarita that blends Gracias A Dios Espadín Mezcal with Bauchant Orange Liqueur for a vibrant balance of citrus, agave, and subtle oak. Finished with fresh lime juice and a Tajín rim, it’s bold, bright, and perfect for sunny summer days.

Liqueur, Mezcal

Oaxacan Margarita

Ingredients

• 1 ½ oz. Gracias a Dios Espadín Mezcal
• ½ oz. Bauchant Orange Liqueur
• ¾ oz. Fresh Lime Juice
• ¼ oz. Fresh Lemon Juice
• ½ oz. Agave Syrup

Preparation

1. Rim a glass with Tajín (optional).
2. Add all ingredients to a shaker filled with ice & shake vigorously.
3. Strain into a rocks glass over fresh ice.
4. Garnish with a lime edge and enjoy!

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We are always ready with whatever is in season! Enjoy this fruit-forward take on a classic Brandy Smash, built for warm days. Cheers!

Brandy

Brandy Smash

Ingredients

• 2 oz. Gran Duque D’Alba Brandy
• ½ oz. Simple Syrup
• Fresh Mint
• Fresh Berries
• Lemon Wheel

Preparation

1. Lightly muddle a handful of fresh mint leaves, a lemon wheel, simple syrup, and whatever berries or other fruits are in season in a shaker.
2. Fill with crushed ice, then add Gran Duque D’Alba Brandy and shake well.
3. Add crushed ice to a rocks glass and strain mix on top.
4. Garnish with fresh mint and a couple berries.
5. Enjoy!

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This refreshing Margarita blends Bribón Tequila Reposado—aged 3 months in ex-bourbon casks—with watermelon purée and grapefruit soda for a juicy, citrusy twist. Finished with a Tajín and chamoy rim, it’s a bold, summery sipper with just the right kick.

Tequila

Watermelon Margarita

Ingredients

• 2 oz Bribón Tequila Reposado
• 2 oz Watermelon puree
• 2 oz Grapefruit soda
• Tajin & Chamoy (*for rimming)

Preparation

1. Rim a rocks glass with Chamoy, then dip in TajÍn seasoning (optional).
2. Add tequila and watermelon to a shaker filled with ice and shake vigorously.
3. Strain contents into rocks glass over fresh ice.
4. Top with grapefruit soda and garnish with watermelon slice or lime wedge.
5. Enjoy!

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The post Twists on 3 Timeless Classic Cocktails to Sip this Summer appeared first on Chilled Magazine.

Source: Mixology News