Bevy Archives - Page 4 of 412 - Side Bar

Mixologist Bex Wyant highlights the fiery character of Tequila Zarpado Reaper in two bold cocktails that walk the line between smoky depth and bright, spicy citrus.

Crafted in small batches from 100% Blue Weber agave, Tequila Zarpado is known for its smooth, authentic flavor and adventurous spirit—qualities that shine even brighter in the brand’s new limited-edition Reaper expression, infused with bold heat from Carolina Reaper peppers.

Whether you’re in the mood for something dark and aromatic or light with a fiery kick, these recipes deliver the ideal mix of flavor and flair.

Liqueur, Tequila

Midnight Special

by @bex.wyant

Ingredients

• ¾ oz. Tequila Zarpado Reaper
• ¾ oz. Tequila Zarpado Reposado
• ½ oz. Mr. Black Coffee Liqueur
• ¼ oz. Cinnamon Syrup
• 2 dashes Orange Bitters

Preparation

1. Combine all ingredients into a mixing glass.
2. Add ice and stir to chill.
3. Use a smoke top to smoke a chilled coupe glass.
4. Then strain into the final glass.
5. Garnish with orange zest.

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Tequila

Sinister Citrus

by @bex.wyant

Ingredients

• 2 oz. Tequila Zarpado Reaper
• 1 oz. Fresh Grapefruit Juice
• ½ oz. Fresh Lime Juice
• ¼ oz. Agave Syrup

Preparation

1. Shake with ice and fine-strain into a rocks glass over a fresh large ice cube.
2. Half salted rim, or spicy rim if you're feeling bold.
3. Garnish with grapefruit slice or wheel.

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The post Turn Up the Heat with Tequila Zarpado Reaper appeared first on Chilled Magazine.

Source: Mixology News

No public space on planet Earth rivals the lush majesty of New York City’s Central Park.

The best place to wine and dine in this sprawling garden is the enchanting Tavern On The Green. The iconic location is surrounded by a spectacular urban forest of verdant green fields in front and towers of stone, steel, and glass behind. Tavern On The Green has never been duplicated or franchised. The brand has never expanded; it can’t and doesn’t need to.

Way back in 1934, wise minds overseeing Central Park declared that the flocks of sheep living in the huge field called Sheep Meadow needed to be relocated elsewhere for the health and safety of all parties. This exodus left the structure where they and their shepherds were housed in need of a new purpose. The Tavern On The Green was born.

In the early days, wild dance parties were held on the outdoor patio under trees strung with long strands of glittering white lights. In the 1970s, it was an entertainment industry and celebrity hangout. John Lennon lived a brisk walk away on 72nd Street and was the most famous regular. The restaurant made a cameo in the 1984 classic Ghostbusters, when Louis Tully (Rick Moranis) flees into the park to escape from a snarling dog statue that has sprang into demonic life. He hysterically knocks on the glass of the main dining room, startling the well-dressed patrons.

This classic restaurant and bar is just as vibrant and popular today. We caught up with co-owner Jim Caiola to discuss signature cocktails, continuing the Tavern’s iconic legacy and why it needs to be on your list of must-visit best places to drink and dine whenever you’re near midtown Manhattan. The following conversation has been edited for length and clarity.

What makes the Tavern on the Green so special and revered by so many?

JIM: It’s the magic of where it is, really. The fact that it was a sheep fold before it was a restaurant makes it really interesting as far as the layout goes, because it was two barns, and they were built in the early 1880s, and then the middle part was built for the shepherd. Then, in the turn of the century, the sheep were moved to Brooklyn, and it was shut down for thirty to forty years. The initial restaurant was what we focused on when we redid it (in 2014).

What are the most popular signature cocktails?

We do the five boroughs, those are by far. We created those when we opened for the five different boroughs of New York. Obviously the Manhattan is a classic. The Brooklyn is really popular. We thought it would be fun to have a different drink for each borough. We also do seasonal cocktails that are beyond those, so the people that are regular go for the seasonal as they change, but everybody has their own favorite.

What’s your personal favorite at the Tavern?

The Queens. It has a bitterness and a sweetness in the vodka. That’s usually my favorite when I’m not drinking French Pernod.

Why should tourists make the time to visit Tavern On The Green?

That’s like asking,’Why should they make time to go to the Empire State Building?’ Sixty million people visit Central Park every year, the most of any place in New York. Tavern On The Green is such an integral part of that. If you’re spending the day in the park, there’s no better place to have lunch or dinner, or bar room fare, or even to-go. It’s really a magical place. At night when the sun goes down and those lights come up in the courtyard, it’s incredible.

Same question but for residents and locals?

The locals use Tavern the most in the winter. They think of the Tavern as like a lodge or a ski resort, where it’s warm and sort of cozy and comfortable. A lot of the business of Tavern On The Green is related to what’s happening in Central Park. So, when Sheep Meadow is packed, that’s when Tavern is packed, too. It really correlates, especially in the daytime. At night, it’s its own destination, which goes back to your point of why: Because it’s great. Because it’s phenomenal. You get a respite from the rest of New York. I love New York, but at Tavern, you could be anywhere in the world, because you don’t walk out into crazy Manhattan. It’s separate from the street noise. There are horses around. You could be in any park in the world.

Ten years from now will be the 100th anniversary of the restaurant. Do you have any special plans cooking up yet?

I don’t yet, but I’ve got time (laughs). We’re really excited about it. On our website, we’ve asked people to write in their stories, and we have so many. I plan to invite a lot
of those people back for the anniversary. Last night, there was a hundred-and-one year old woman there. She went to Tavern for her sweet sixteen. She said that in the years after that when she lived in New York, she would just peek in; she didn’t feel like she could walk in. A lot of it in those days, it was made to sort of feel unapproachable. It was in Beaches (1988) the same era that it was in Arthur (1981). It was also kind of more formal, in the era where formal was cool, whereas now, you know you can’t judge a book by the cover.

Some say a successful business depends on three things; location, location, and location. Being on the border of Central Park in New York City makes Tavern On The Green one of the most desirable locations in the world.

Tavern, even when you approach it, there’s something that happens to you. It’s almost like there’s a spirit out there. I think it’s the history and the amount of people. We do twelve-hundred, fifteen-hundred people just for brunch. So, imagine all of that going on for close to a hundred years. There’s so much energy. The magic comes to anybody even if they don’t know about it.

I tell the story a lot about when I studied at the Actors Studio in the early eighties and Lee Strasberg came one day and complimented me. I took myself to Tavern On The Green for lunch with my friend. I remember we were listening around us, and thought we heard seven languages, but our waiter was from Eastern Europe, and said “No, that’s not Russian.” We realized we were hearing eleven languages.

It was just so unbelievable that I could be sitting there at lunch in the middle of Central Park, hearing eleven different languages and seeing everybody there was celebrating. I was celebrating, but everybody there was celebrating, everybody there was feeling it! I remember saying then, if I were ever to be a restaurateur, this is where it would be. So, I had my eye on Tavern since I was eighteen years old.

The thing about Tavern is, no matter who owns it or in what kind of format they’re using, it is what it is. It’s in the most incredible park. In the early eighties, the park was different. It was so dangerous. What Warner LeRoy (T.O.T.G. owner from 1976 – 2001) was doing – you know the movie Edward Scissorhands, the sculptures? – he purchased all those bushes from the movie. What he was trying to do was close it off, because in his era of Tavern, it had to be almost separate from the park, whereas in my era, we took all that away, buzzed the bushes down, and now you can have access, even if Barbara Streisand is sitting there, or Jane Fonda when she comes in, you can see Jane Fonda. I did not want it to be this quarantined three acres of Central Park.

What’s the best part about co-owning and managing Tavern On The Green?

I get to experience the magic of Tavern on a daily basis. It still delivers to me the monumental feeling that there is nowhere else to go. I can’t do better than that and I don’t want to do better. I think about opening other restaurants or inheriting restaurants that are already closed, but so far, nothing has really captured me the way Tavern has.

Tavern On The Green is located at W 67th Street & Central Park West, New York City, NY 10023-6004. For more information and reservations please visit their website here.

The post We Ask Co-Owner Jim Caiola About the Magic of Tavern on the Green appeared first on Chilled Magazine.

Source: Mixology News

Halloween parties call for drinks that are as frightening as they are flavorful — and Seagram’s Escapes Monster Mash Punch delivers both.

With its bold color, fruity fizz, and a dash of spooky flair, this punch is destined to be the centerpiece of your Halloween spread.

Eyeball ice, black sugar rims, and a fruity fizz of black cherry, blueberry acai, and lemonade make it a Halloween crowd-pleaser!

Gin

Seagram’s Monster Mash Punch

by Seagram’s Escapes

Ingredients

• 3 cans Seagram’s Escapes Black Cherry Fizz*
• 3 cans Seagram’s Escapes Blueberry Acai Lemonade*
• 1 quart Lemonade
• Orange Slices and Blueberries
• Garnish: Black Sugar
• Optional: Eyeball Ice

Preparation

1. Make “eyeball ice” by freezing blueberries in round ice molds.
2. Combine Seagram’s Escapes with lemonade in a cauldron or bowl.
3. Add blueberries, orange slices, and eyeball ice.
4. Serve in black sugar rimmed glasses.

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The post Mix Up Seagram’s Monster Mash Punch For Your Halloween Party appeared first on Chilled Magazine.

Source: Mixology News

Halloween parties call for drinks that are as frightening as they are flavorful — and Seagram’s Escapes Monster Mash Punch delivers both.

With its bold color, fruity fizz, and a dash of spooky flair, this punch is destined to be the centerpiece of your Halloween spread.

Eyeball ice, black sugar rims, and a fruity fizz of black cherry, blueberry acai, and lemonade make it a Halloween crowd-pleaser!

Flavored Malt Beverage

Seagram’s Escapes Monster Mash Punch

by Seagram’s Escapes

Ingredients

• 3 cans Seagram’s Escapes Black Cherry Fizz*
• 3 cans Seagram’s Escapes Blueberry Acai Lemonade*
• 1 quart Lemonade
• Orange Slices and Blueberries
• Garnish: Black Sugar
• Optional: Eyeball Ice

Preparation

1. Make “eyeball ice” by freezing blueberries in round ice molds.
2. Combine Seagram’s Escapes with lemonade in a cauldron or bowl.
3. Add blueberries, orange slices, and eyeball ice.
4. Serve in black sugar rimmed glasses.

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The post Mix Up Seagram’s Escapes Monster Mash Punch For Your Halloween Party appeared first on Chilled Magazine.

Source: Mixology News

This Halloween, Monin is serving up spooky sips perfect for parties, courtesy of Hussain Shamseddine, Senior Marketing Manager.

Each recipe makes a full gallon, so you can batch ahead and keep the focus on the fun. From eerie margaritas to candy-inspired martinis, these crowd-sized cocktails are all about bold flavors, playful garnishes, and seasonal flair.

Liqueur, Tequila

Witch’s Brew Margarita

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Silver Tequila
• 3 oz. Blue Curacao Liqueur
• 8 oz. Monin Desert Pear Syrup
• 13 oz. Monin Margarita Mix
• 82 oz. Water
• Garnish: Dehydrated Lime, Dehydrated Orange Wheel

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Whiskey

Nosferatu Cocktail

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Premium Bourbon
• 8 oz. Monin Blood Orange Syrup
• 3 oz. Monin Cinnamon Syrup
• 92 oz. Lemonade
• Garnish: Freeze Dried Blood Orange, Mint Sprig

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Vodka

Candy Corn Martini

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Vanilla Vodka
• 10 oz. Monin Candy Corn Syrup
• 14 oz. Fresh Lemon Juice
• 32 oz. Water
• Garnish: Candy Corn, Mint
• Top each drink with International Delight Sweet & Creamy Cold Foam

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Stir batch mix often during service.
6. Pour 3 ounces of cold batch mix into a martini glass.
7. Top with cold foam and garnish.

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Tequila

Poison Apple Margarita

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Silver Tequila
• 8 oz. Monin Granny Smith Apple Syrup
• 13 oz. Monin Margarita Mix (not diluted)
• 82 oz. Water
• Garnish: Caramel Apple Skewer, Halloween pick

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Non-Alcoholic

Ghoulish Mocktail

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Lyre’s Dark Cane Spirit
• 6 oz. Monin Cinnamon Syrup
• 5 oz. Monin Blood Orange Syrup
• 64 oz. Fresh Brewed Black Tea
• 28 oz. Cranberry Juice
• Garnish: Mint Sprig, Dehydrated Blood Orange Wheel, Plastic Hand Pic

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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The post Monin’s 5 Big-Batch Halloween Drinks appeared first on Chilled Magazine.

Source: Mixology News

October 27 marks National Henry C. Ramos Day, a celebration of the bartender who created one of the most iconic cocktails in history, the Ramos Gin Fizz.

Every great cocktail has a story, and few are as frothy, fabled, and misunderstood as this classic. Created in 1887 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, the drink quickly became a Southern sensation. Ramos’s original recipe called for gin, citrus, cream, egg white, orange flower water, and soda, all shaken to a silky, cloud-like texture that became the stuff of legend. The drink was so popular that Ramos reportedly employed a line of “shaker boys” to keep up with demand, each one passing the cocktail down the line to achieve its famously long shake. The Ramos Gin Fizz wasn’t just a drink; it was a spectacle that embodied the golden age of bartending.

Today, at Nocturno Cocktail Bar in Las Vegas, Bar Director Lu Lopez is breathing new life into this classic. Trained under Attaboy’s Sam Ross and formerly of Youngblood, one of North America’s 50 Best Bars, Lopez champions the art of the timeless cocktail with a modern, approachable sensibility. At Nocturno, the Ramos Gin Fizz is the star of the menu, with a full selection of the classic Fizz and unique variations available.

We caught up with Lu Lopez to explore what makes the Ramos Gin Fizz such a timeless cocktail and how Nocturno re-imagines it for a new generation.

The Ramos Gin Fizz dates back to 1887 and remains one of the most iconic cocktails in history. What do you think gives it such lasting appeal more than a century later?

The Ramos Gin Fizz takes time and intention, which is part of what makes it special. It’s a perfect example of how a drink can be rooted in something simple but still feel elevated when it is made with care. It builds on the foundation of the traditional Gin Fizz without throwing off balance. With the Ramos, you’re adding cream and orange flower water, which transforms it into something soft, rich, and almost dessert-like in texture. An expertly crafted Ramos Gin Fizz is a memorable experience, which I think has contributed to its lasting appeal.

Henry C. Ramos’s original recipe called for patience and precision — how do you honor that tradition while making it your own at Nocturno?

We take our time, follow the recipe and keep our systems in check. Making sure we measure and whip shake hard to get that signature foam just right. After it’s poured, allowing it to settle and set for a specific time in the cold before we add the final pour gives it its signature lift. All of this comes together by maintaining the steps. This drink doesn’t allow for hiding or skipping steps. If you get even the timing wrong, you can tell. If you are finding yourself getting excited about the lift and making it too tall past step, you have an over diluted drink. It all goes back to our core belief in bartending. Follow the steps the same every time and you’ll have an amazing outcome.

The Ramos is known for its challenging technique. What do you think bartenders often misunderstand about how it should really be made?

The most common misconception is that it takes a team of bartenders passing around a shaking tin for several minutes to get the right texture. That’s just not true. If you treat the Ramos like any other egg white cocktail, but give it a little time to settle and firm up, you’ll get a silky, frothy drink every time.

You’ve said “technique beats time.” Can you share your process and the thinking behind your signature foam method?

The key is to vigorously dry shake all your ingredients for a few seconds to emulsify first, then wet shake with quality ice, but not so long that you over-dilute it. Then leave space for ice-cold soda water, which helps create that soufflé-like foam head. My pro tip is to let it sit in the freezer for a minute or two before topping off with soda. Also, always use fresh-pressed juice and quality ice. Using sour mix or ice from a freezer full of frozen meat and vegetables will ruin the flavor of your drinks.

Nocturno features an entire section devoted to the Ramos and its variations. What inspired that focus, and how do you reimagine such a classic for today’s guests?

At Nocturno, we slow down and focus on every ingredient and movement, and the Ramos Gin Fizz fits perfectly in that ethos. Our cocktail menu at Nocturno is built like a historic bar guide of the classic cocktail families, and we’ve dedicated a full chapter to modern favorites from the Fizz family. Instead of reinventing the wheel, we celebrate the classics by utilizing the highest quality ingredients, fresh pressed juices and house made syrups, and perfecting the techniques behind each drink.

The Peach Blow Fizz has become a standout on your menu. What makes it special, and how does it connect back to the original Ramos?

The Peach Blow Fizz is essentially a Ramos that swaps the orange flower water for freshly muddled strawberries. It first appeared in the Café Royal Cocktail Book back in 1937, and oddly enough, even though there’s no actual peach in it, the texture and taste are a lot like biting into a ripe peach.

As National Henry C. Ramos Day approaches, what does this cocktail symbolize for you and for the culture of craftsmanship at Nocturno?

It’s such a perfect drink that really embodies us. A lot of people have this belief that bartenders hate when a fizz gets rung in, but with us it’s the opposite. I remember this one time a table of six came in during a busy Friday and every single guest ordered a version of fizz. We didn’t get mad or frustrated but were excited because this was a chance to showcase the dedication to the skill and steps we practice every day. Every single fizz came out beautiful.

If you haven’t seen a tray full of perfectly risen fizz walking through a cocktail bar floor, you haven’t seen anything. There’s a feeling that comes over you when you accomplish that. The bartender that was on the service well that night who was able to react and execute six perfect fizzes at the same time while in the rush really embodies what we are doing at Nocturno. We are so fortunate to have a team that resonates with this mindset and pushes each other daily to achieve that.

So, on this National Henry C. Ramos Day, Nocturno invites cocktail lovers to rediscover the drink that is equal parts craftsmanship and celebration, reminding us all that true classics never go out of style.

Gin

Peach Blow Fizz

Ingredients

• 2 oz. Gin
• ¾ oz. Lemon/Lime Juice (combined)
• ¾ oz. Simple Syrup
• ½ oz. Cream
• 2 Strawberries
• 1 Egg White
• Club Soda

Preparation

1. Add all ingredients to shaker, except club soda, and shake without ice to emulsify egg.
2. Add ice and shake vigorously.
3. Strain into a Collins glass and let set up.
4. Top with club soda.

Additional Notes

Meant to mimic the texture and flavor of biting into a ripe peach. First found in the “Café Royal Cocktail Book,” 1937

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The post Happy National Henry C. Ramos Day, Celebrate with the Peach Blow Fizz at Nocturno in Vegas appeared first on Chilled Magazine.

Source: Mixology News

Two cocktails, two traditions—both honoring Mexico’s rich cultural heritage.

At Nobu Hotel Los Cabos, the Nobu Mexican Coffee reimagines café de olla, the spiced coffee beloved in the colder months and on Día de los Muertos, with a touch of tequila, yogurt foam, and caramel. Meanwhile, at Rosewood San Miguel de Allende, Head of Bars Ana Paula Ulrich crafted Alma y Ceniza, a soulful nod to Pan de Muerto, the symbolic sweet bread of the holiday, translating its orange- and anise-kissed flavors into a refined, smoky sip. Together, these drinks bring the warmth, symbolism, and flavors of Día de los Muertos into the glass.

Tequila

Nobu Mexican Coffee

Ingredients

• 2 oz. café de olla (or regular hot brewed coffee)
• 1 ½ oz. Komos Cristalino Tequila
• Yogurt Foam
• Caramel Sauce
• Cherry + Edible Flower on a Skewer (for garnish)

Preparation

1. Brew café de olla and pour into a heatproof glass.
2. Add Komos Cristalino tequila. Stir gently.
3. Top with a layer of yogurt foam.
4. Drizzle caramel sauce over the foam.
5. Garnish with a skewer of cherries and an edible flower.

Additional Notes

Inspired by café de olla, the traditional Mexican coffee enjoyed during the fall, winter, and Día de los Muertos. Available at: Nobu Hotel Los Cabos

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Tequila

Alma y Ceniza (Soul and Ash)

by Mixologist: Head of Bars, Ana Paula Ulrich

Ingredients

• 50 ml Butter Fat–washed Don Julio Tequila Reposado
• 10 ml Vanilla Syrup
• Spray of Orange Blossom Water
• 3 drops Citric Solution
• Float of Don Julio Ceniza

Preparation

1. In a mixing glass, combine the butter fat–washed Don Julio Reposado, vanilla syrup, and citric solution.
2. Add ice and stir until well chilled.
3. Strain into a rocks glass over a large ice cube.
4. Mist the top with orange blossom water.
5. Carefully float Don Julio Ceniza on top for a smoky finish.

Additional Notes

Available at: Rosewood San Miguel de Allende

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The post 2 Día de los Muertos Inspired Sips appeared first on Chilled Magazine.

Source: Mixology News

As the air turns crisp and the leaves begin to fall, Mozart Pumpkin Spice Liqueur shines as the ultimate ingredient for cozy, seasonal cocktails.

With its indulgent blend of chocolate, pumpkin, cinnamon, and vanilla, it captures autumn in a glass. One standout serve? The Mozart Pumpkin Spice Espresso Martini—a decadent twist on the classic, crafted by cocktail expert Paul Zahn. Whether you’re hosting friends or enjoying a solo nightcap, this must-mix cocktail delivers bold flavor and undeniable fall charm.

Photo by Focal Point Photography

Liqueur, Vodka

Mozart Pumpkin Spice Espresso Martini

by Paul Zahn

Ingredients

• ¾ oz. Mozart Pumpkin Spice Liqueur
• 1 ¼ oz. Absolut Vodka
• ¾ oz. Pumpkin Syrup
• ¼ oz. Kahlúa
• ¾ oz. Fresh Espresso

Preparation

1. Shake with ice and strain into a chilled martini glass.
2. Garnish with coffee beans or a sprinkle of cinnamon.

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The post Mozart Pumpkin Spice Espresso Martini appeared first on Chilled Magazine.

Source: Mixology News

Global superstar Karol G has partnered with Casa Dragones to debut 200 Copas by Casa Dragones, an extraordinary new Cristalino tequila inspired by her hit song “200 Copas.”

Photos Courtesy of Tequila Casa Dragones

The collaboration marks Casa Dragones’ first Cristalino expression and a groundbreaking partnership between two Latina visionaries: Karol G and Casa Dragones founder Bertha González Nieves, the first woman to be recognized as a Maestra Tequilera.

Launched with a celebratory first toast at the legendary Crazy Horse in Paris, 200 Copas by Casa Dragones reflects a shared commitment to craftsmanship, authenticity, and the luxury of meaningful connection. The Cristalino was created to embody the spirit of Karol G’s empowering anthem—celebrating friendship, innovation, and the beauty of shared moments over exceptional tequila.

“When I created my song 200 Copas, I remember being surrounded by my closest friends—who actually all appear in its music video—and thinking how lucky I was to be sharing such cherished  moments with them,” said Karol G.

“Ever since, I knew I wanted to create something tangible that could capture the value behind that moment and allow people to connect in the same way. Tequila was the drink we were having that night, and I was already such a big fan of Casa Dragones, that I couldn’t think of anyone better than Bertha—the first Maestra Tequilera in the world—to craft it with me. In Casa Dragones, I found an authentic tequila maker who understands tradition but also dares to innovate.”

Crafted in small batches of no more than 500 cases, 200 Copas by Casa Dragones is made from 100% Blue Weber agave grown in the rich volcanic soil of Tequila, Jalisco. Aged over 12 months in custom American oak barrels and carefully filtered for clarity, the Cristalino reveals a crystal-clear body with bright hues and elegant legs. The aroma opens with fresh notes of citrus, pine, and sweet florals, leading to a creamy palate of almond, roasted agave, and plum, finishing long and rounded with hints of honey and spiced wood.

True to Casa Dragones’ sustainable, modern production methods—which use less water and energy and produce less waste than conventional processes—200 Copas elevates the Cristalino category with an expression that balances craftsmanship, authenticity, and contemporary luxury. The launch joins Casa Dragones’ award-winning portfolio of sipping tequilas, including Joven, Blanco, Añejo Barrel Blend, and Mizunara Reposado.

“When I met Karol, I immediately resonated with her story—a powerful Latina woman making her own way as a global artist,” said Bertha González Nieves, co-founder and CEO of Casa Dragones.

“When Karol approached me about creating something together in honor of her global anthem, 200 Copas, I knew we had to craft a new sipping tequila that was truly unique. To continue our journey of taste, we applied our principles of craftsmanship, innovation and sustainability to craft a beautiful new Cristalino tequila; one that embodies the spirit of this powerful song, as well as compliments our portfolio of sipping tequilas. Like the spirit of ‘200 Copas,’ our sipping tequilas have always been about gathering with loved ones and celebrating the special moments in life together.”

Fans had long speculated about Karol G’s next major project, with the artist leaving subtle Easter eggs throughout key moments in her career over the past two years. That anticipation culminated in Paris, where—to celebrate the announcement of this partnership—Karol G raised the first official toast with 200 Copas by Casa Dragones during her highly anticipated performances at Crazy Horse. In an iconic debut moment, the tequila also became the featured spirit at the venue, inviting fans into the ritual of celebration at the very heart of her artistry.

Consumers can register to pre-order 200 Copas by Casa Dragones at 200copasbycasadragones.com. The product will begin rolling out to select retailers in Mexico and the United States on October 1, 2025, with an additional launch planned in Colombia in 2026.

About Karol G

Karol G, born Carolina Giraldo Navarro, is a global superstar who has redefined Latin music and broken historic barriers for women in the industry. With a GRAMMY® win for Best Música Urbana Album, six Latin GRAMMY® Awards, over 310 RIAA Platinum certifications in the U.S., and more than 117 billion streams, she is one of the most decorated and streamed female artists in the world.

Her album MAÑANA SERÁ BONITO made her the first woman to debut at No. 1 on the Billboard 200 with a Spanish-language album, followed by MAÑANA SERÁ BONITO (BICHOTA SEASON), which debuted at No. 3 and made her the first artist with two Spanish albums in the top 10 in the same year. On stage, she set records with the highest-grossing North American tour by a Latina, sold over one million tickets in Latin America, and headlined three consecutive nights at Mexico’s Estadio Azteca, before taking her show to Europe with four sold-out nights at Madrid’s Estadio Santiago Bernabéu.

Named Billboard’s Woman of the Year in 2024, she continues to expand her impact with her Con Cora Foundation, uplifting women and underserved communities. In June 2025, she released Tropicoqueta, which debuted at No. 1 on the Billboard Top Latin Albums chart, reached No. 3 on the Billboard 200, set the record for the second-biggest debut by a female Latin artist on Spotify, and launched 18 songs onto the Hot Latin Songs chart. Most recently, she was announced as an upcoming headliner for Coachella 2026, where she will make history as the first Colombian female artist to headline the festival.

About Bertha Gonzáles Nieves

Bertha González Nieves is the CEO and co-founder of Tequila Casa Dragones, the renowned small-batch, independent tequila company, and the first certified female Maestra Tequilera by the Academia Mexicana Catadores de Tequila. An entrepreneur dedicated to the tequila industry for more than 20 years, Bertha is a leader in the spirits world, establishing Casa Dragones as a pioneering tequila producer committed to Mexican craftsmanship, authenticity, and innovation.

Forbes has identified her as “One of the 50 Most Powerful Women in Mexico,” while both Food & Wine and Fortune named her one of “The Most Innovative Women in Food + Drink.” The New York Times called her “The Spirit Behind High-End Tequila” and was most recently included on “Forbes 50 Over 50” 2025 list. In 2018, she was awarded the Endeavor Entrepreneurship Award for ‘Pride of Mexico.’ In 2022, Revista Quién recognized her as one of “The 50 People Transforming Mexico,” and she received a prestigious honorary mention from the Ernst & Young Entrepreneur of the Year Awards for her leadership.

About Casa Dragones

Founded and led by CEO Bertha González Nieves, the first female Maestra Tequilera, Tequila Casa Dragones is a small batch producer known for its ultra-premium sipping tequilas. Launched in 2009 in Mexico, Casa Dragones has four uniquely smooth tequila expressions. Casa Dragones Joven has a complex, smooth taste that is perfect for sipping and pairing with food, while Casa Dragones Blanco’s crisp, agave-forward taste is perfect for craft cocktails and on the rocks. Casa Dragones Añejo Barrel Blend is the result of aging their tequila in two styles of new wood casks, then blending to achieve its distinctive, rich character.

Casa Dragones Mizunara, 100% Blue Agave Reposado sipping tequila, is the first tequila rested exclusively in Mizunara casks, a rare oak native to Japan and traditionally used for aging Japanese whiskies. Casa Dragones’ mission is to be part of the tequila producers shaping the industry for the future through innovation, modern, sustainable production, and Mexican craftsmanship. The name Casa Dragones is inspired by the legendary Dragones cavalry who ignited Mexico’s Independence Movement of 1810.

La Casa Dragones in San Miguel de Allende is the historic 17th-century stables of the cavalry, now transformed into a luxurious four-bedroom home and showcase of Mexican design. San Miguel de Allende, Casa Dragones’ spiritual home, is also home to Casa Dragones Tasting Room, also known as the “World’s Smallest Tequila Bar.” Casa Dragones is available online at www.casadragones.com and throughout the U.S., Mexico and select markets in Europe.

The post Karol G Partners with Casa Dragones Tequila to Launch 200 Copas: A New Cristalino Expression Celebrating Craftsmanship and Connection appeared first on Chilled Magazine.

Source: Mixology News

There’s something about fall that calls for comfort — cozy sweaters, candlelight, and cocktails with a touch of warmth.

Monin’s Spiced Brown Sugar Syrup delivers just that, blending the familiar sweetness of brown sugar with a whisper of cinnamon to instantly elevate any beverage. Whether stirred into a spirited punch or shaken into an indulgent espresso martini, this syrup adds a rich depth that turns simple sips into fall-worthy favorites.

Whiskey

Pumpkin Patch Mule

by Angela Thompson, Senior Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/4 oz. Monin Spiced Pumpkin Purée
• 1/2 oz. Fresh Lemon juice
• 2 oz. Ginger Beer, to top
• Glassware: Copper Mug
• Garnish: Mint Sprig, Orange

Preparation

1. Combine ingredients in shaker in the order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Pour into serving glass and add any needed ice.
4. Top with sparkling beverage and garnish.

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Rum

Fall Into It

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Premium Spiced Rum
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Pomegranate Syrup
• 2 oz. Cranberry Juice
• 1/4 oz. Fresh Lemon Juice
• Glassware: 12 oz.
• Garnish: Cranberries, Dehydrated Orange Wheel, Sage Leaf

Preparation

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

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Whiskey

Spiced Apple Buck

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Apple Butter Syrup
• 1/4 oz. Fresh Lemon Juice
• 3 oz. Ginger Beer, to top
• Glassware: 16 oz.
• Garnish: Apple Slices, Mint Sprig

Preparation

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

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Liqueur, Vodka

Espresso Yourself Martini

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Vodka
• 1/2 oz. Kahlua Coffee Liqueur
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Sauce
• 1 oz. Espresso
• International Delight Sweet & Creamy Cold Foam, to top
• Glassware: 8 oz.
• Garnish: 3 Espresso Beans

Preparation

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

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The post 4 Monin Spiced Brown Sugar Syrup Cocktails to Cozy Up With appeared first on Chilled Magazine.

Source: Mixology News