Cocktail Consultant Archives - Page 18 of 406 - Side Bar

Chef Juan Meza, the Chef de Cuisine at Rosewood Baha Mar in Nassau, Bahamas, brings a wealth of knowledge and passion for Mexican flavors to the resort’s culinary offerings, especially at the signature restaurant, Costa.

With a rich background steeped in regional Mexican cuisine and a deep appreciation for agave spirits, Chef Meza seamlessly incorporates mezcal and tequila into his dishes and cocktails. His unique ability to blend the complex flavors of mezcal with inventive coastal cuisine has made him a sought-after expert in the field. As one of the leading chefs exploring the versatility of agave spirits, Chef Meza has developed a reputation for crafting memorable experiences that highlight the depth of these spirits.

We asked Chef Juan to share his insights on the growing popularity of mezcal, its differences from tequila, and how he incorporates it into both food and cocktails.

As someone with deep knowledge of regional Mexican flavors, how did your passion for agave spirits like tequila and mezcal begin, and what keeps you fascinated by them today?

My passion for agave spirits like tequila and mezcal developed naturally through my experience as a chef, where I explored their versatility both in the kitchen and beyond. Tequila and mezcal are not just ingredients for cocktails; they are deeply rooted in Mexican culture and can enhance gastronomy in surprising ways. For example, mezcal’s smoky complexity pairs beautifully with seafood dishes, while an aged tequila adds sweet, caramelized notes that elevate desserts. The ability to experiment with these flavors and textures keeps me constantly inspired and eager to discover new culinary applications.

Mezcal is quickly gaining popularity, especially as people discover its smoky, complex flavors. What do you think is driving this growing interest in mezcal?

Several factors are fueling the rise of mezcal’s popularity. Unlike other spirits, mezcal offers a wide range of flavor profiles, from intensely smoky to floral and fruity, depending on the type of agave and production process.

Consumers increasingly appreciate artisanal and handcrafted products, and mezcal’s traditional production methods align with this trend. Bartenders have embraced mezcal in innovative cocktails, showcasing its depth and versatility. With more events, tastings, and social media exposure, people are becoming more familiar with mezcal and its cultural significance. Additionally, as people seek deeper connections with food and drink, mezcal has become a gateway to exploring Mexico’s rich history, traditions, and gastronomy.

Mezcal and tequila are both made from agave, but they have distinct differences. Can you break down the key distinctions between the two and how they impact the way they’re enjoyed in cocktails and cuisine?

While both spirits come from agave, their production processes and flavor profiles differ significantly. Tequila is made exclusively from blue agave (Agave tequilana), resulting in a more uniform and recognizable flavor. Mezcal, on the other hand, can be crafted from over 30 different agave varieties, such as Espadín, Tobalá, and Arroqueño, each contributing unique flavors and aromas.

Tequila is typically produced using industrialized methods, whereas mezcal follows a more traditional process, often involving pit-roasting the agave, which imparts its signature smoky character. Tequila’s bright, clean taste makes it ideal for classic cocktails like margaritas, while mezcal’s smoky depth adds complexity to both cocktails and savory dishes. Mezcal’s boldness enhances grilled meats, while tequila pairs well with citrus-forward and refreshing dishes.

When it comes to selecting the right bottle of mezcal or tequila, what should someone look for, especially if they’re new to agave spirits? Are there certain regions, agave types, or aging processes that stand out?

When choosing a tequila, always look for bottles labeled “100% agave” to ensure purity and high quality. For mezcal, the agave variety plays a big role in flavor. If you’re new to mezcal, Espadín is a great starting point—it’s the most common and accessible variety, offering a well-balanced profile.

Jalisco is the most famous tequila-producing region, known for its smooth and refined expressions. Oaxaca is the heart of mezcal production, but excellent mezcals also come from Durango, San Luis Potosí, and other states, each offering distinct regional characteristics.

The aging process also plays a role in selecting the right bottle. Blanco tequila is unaged and crisp, ideal for cocktails. Reposado tequila, aged for at least two months, has a smoother character with hints of oak. Añejo tequila, aged for at least one year, develops rich, complex flavors best enjoyed neat.

You’ve mentioned the importance of pairing mezcal and tequila with the right food. What are some of your favorite pairings, and why do certain spirits complement specific dishes so well?

Pairing agave spirits with food enhances both elements, creating a more immersive experience. Mezcal’s smokiness beautifully complements seafood dishes like ceviche, grilled octopus, and shellfish, adding depth without overpowering delicate flavors. Añejo tequila, with its sweet caramel notes, pairs perfectly with desserts like churros, flan, or dark chocolate. Reposado tequila, with its slight oakiness, enhances the flavors of rich, spicy dishes like mole or cochinita pibil.

Mezcal is often savored slowly, but what’s the best way to drink it to truly appreciate its flavors? Can you share some tips on how to properly enjoy mezcal, especially for newcomers?

Drinking mezcal is about mindfulness and appreciation. The best way to enjoy it is by sipping slowly—taking “little kisses” (besitos) rather than drinking it in one gulp. Take a small sip and let it coat your palate. Breathe through your nose as you sip to take in the full aroma. Hold it in your mouth for a few seconds to experience the complexity of flavors. Swallow slowly, then exhale gently through your mouth to fully appreciate the smoky and earthy notes. This method helps new drinkers ease into mezcal’s boldness while truly savoring its depth.

Mezcal is known for its versatility in cocktails. What’s your favorite mezcal-based cocktail to make, and what makes it special?

There are many mezcal cocktails I love, but two stand out. The first is a Tamarind Mezcal Cocktail, which was one of the first mezcal drinks I tried. It perfectly balances sweet, tart, and smoky flavors with tamarind pulp, Espadín mezcal, and a hint of fresh lime. It’s refreshing yet complex, making it a great introduction to mezcal for beginners. The second is a Mezcal Negroni, a modern twist on the classic cocktail. It swaps gin for mezcal, creating a bold yet balanced drink. The smokiness of mezcal, the bitterness of Campari, and the sweetness of vermouth work harmoniously to enhance each other’s flavors, making it a favorite among mezcal enthusiasts.

About Chef Juan Meza

“Rosewood Baha Mar’s Chef de Cuisine, Juan Meza, joined the hotel in 2018, leading the team at restaurant Costa. Drawing from his Mexican upbringing and culinary experiences, Juan crafts coastal dishes with unique Mexican flavors. His early career in Toluca’s local restaurants sparked his passion for hospitality. After studying International Gastronomic Business Administration and working at Hotel Barcelo Riviera Maya and Grand Velas’s Cocina de Autor, Juan honed his skills with award-winning Chef Xavier Perez Stone at Axiote. At Costa, Juan blends his Mexican heritage with fresh Bahamian produce to create flavorful, inventive dishes.

About Rosewood Baha Mar: A beautiful oceanfront destination located on the pristine white sands of Cable Beach, Rosewood Baha Mar offers travelers a refined, tropical escape with 226 guest rooms that epitomize Caribbean glamour. Suites and ocean-side villas include custom butler service, and the Oceanside Six-Bedroom Villa offers an elegant escape with a private infinity pool set on the stunning shoreline.

The private, tri-level Cabana Pool and the Lagoon Pool offer resort guests total serenity with luxury cabanas and dedicated pool attendants, while a whirlpool is tucked away amid gently swaying bamboo trees. Guests can enjoy five signature dining venues within the resort, including Café Boulud The Bahamas, led by globally renowned Chef Daniel Boulud, and Costa, a premier dining option offering coastal cuisines with intriguing Mexican flavors, led by Chef de Cuisine Juan Meza. Sense, A Rosewood Spa, is a sanctuary that honors the traditional healing practices of Bahamian culture through the Lost Remedies treatments.

Rosewood Baha Mar has partnered with The Bahamas Reef Environment Educational Foundation (BREEF) to offer fun, educational programs for guests centered around the Coral Reef Sculpture Garden, a habitat for marine organisms, created by local Bahamian artists and home to the world’s largest underwater sculpture and living art gallery.

“Much more than a relaxing Caribbean vacation, Rosewood Baha Mar is a playground for tastemakers, artists, and voyagers.”

The post Ask a Mezcal Expert: Chef Juan Meza at Rosewood Baha Mar appeared first on Chilled Magazine.

Source: Mixology News

Heaven Hill Distillery, America’s largest family-owned distillery, has launched the Family Farms First initiative in partnership with Farm Rescue to support family-owned farms.

This announcement coincides with the release of the Second Edition of Heaven Hill Grain to Glass Kentucky Straight Bourbon Whiskey, a small-batch bourbon that reflects the distillery’s dedication to family, quality, and craft.

The 2025 release features Beck’s 6225 corn seed, grown by Peterson Farms in Central Kentucky. The mashbill—52% corn, 35% rye, and 13% malt—has a higher rye content than the distillery’s traditional recipe. Aged six years at the Cox’s Creek rickhouse, the bourbon is non-chill filtered, barrel strength, and bottled at 105 proof, emphasizing the value of locally grown ingredients and expert craftsmanship.

“In 2017, we embarked on a journey to create a one-of-a-kind Grain to Glass Whiskey by partnering with family-owned seed companies and farms,” said Max Shapira, Executive Chairman of Heaven Hill Brands.

“These innovative mash bills feature hand-selected, unique grain varieties grown locally by Kentucky family farms. Heaven Hill Grain to Glass is a testament to the important legacy of family farmers, who are the lifeblood of our country.”

As Heaven Hill nears its 90th anniversary in December 2025, the launch of the Family Farms First initiative highlights the company’s enduring support for fellow family-owned businesses—particularly those in agriculture. The program kicks off in partnership with Farm Rescue, a nonprofit that aids farmers and ranchers facing significant challenges such as natural disasters, injuries, or illness. Since 2005, Farm Rescue has delivered free services like planting, harvesting, commodity hauling, and livestock feeding to more than 1,000 family farms across eight states.

“Farm Rescue’s mission is to keep family farms intact during times of crises,” said Bill Gross, Founder and President of Farm Rescue.

“Family farms, which make up 97% of U.S. farms, are vital to sustaining our communities and our future. Our collaboration with Heaven Hill Grain to Glass will bolster our ability to provide essential support to more farm families, ensuring they can continue their operations and sustain their livelihoods.”

Tim Sullivan, Executive Director of Farm Rescue, added, “Support from companies like Heaven Hill profoundly impacts our capacity to assist family farms in need. Their commitment to quality and community resonates deeply with our mission, and we are grateful for their partnership.” A portion of every sale of Heaven Hill Grain to Glass – up to $100,000 annually – will be donated to Farm Rescue.

“We are honored to partner with Farm Rescue as part of our Family Farms First initiative,” continued Shapira.

“Their efforts align perfectly with our values at Heaven Hill, where we understand the dedication and resilience needed to keep a family business thriving for generations. This investment will make a meaningful impact on the lives of those who sustain our communities and our way of life.”

With every bottle of the Heaven Hill Grain to Glass, consumers are not only enjoying a world-class whiskey but also directly supporting the families who cultivate the land it comes from—a bold spirit with a bold mission. Heaven Hill and Farm Rescue are working to ensure that American farm families don’t just survive, but thrive, for generations to come.

For more information about Heaven Hill Grain to Glass, visit: heavenhilldistillery.com/grain-to-glass

For more information about Farm Rescue, visit: farmrescue.org

About Heaven Hill Distillery

Founded in Kentucky by the Shapira family in 1935, Heaven Hill Distillery continues its legacy as one of the foremost American Whiskey producers. Heaven Hill has cultivated the traditions and history of America’s Native Spirit with its fierce independence, passionate family ownership, dedication to quality, and thoughtful innovation. Today, Heaven Hill Distillery maintains over 2 million barrels aging in nearly 70 warehouses throughout Nelson and Jefferson Counties. It is home to an award-winning collection of American Whiskeys including Elijah Craig Bourbon, Larceny Bourbon, Evan Williams Bourbon, Pikesville Rye Whiskey, Rittenhouse Rye Whisky, Parker’s Heritage Collection, and Old Fitzgerald along with its extensive Bottled-in-Bond label collection.

Heaven Hill Distillery currently holds the title of 2024 and 2023 Whisky Magazine Distillery of the Year and 2023 World’s Best Small Batch Bourbon from the Icons of Whisky, as well as the 2022 Large Spirits Producer of the Year from the Ascot Awards. Heaven Hill Distillery held the title of 2020 Whisky Advocate Whisky of the Year, the second Whisky of the Year for Heaven Hill Distillery in the past four years. In 2019 Heaven Hill Distillery was named San Francisco World Spirits Competition Distillery of the Year, Best in Show Whisky, and previously held the titles of 2018 San Francisco Spirits Word Spirits Competition Best Bourbon, 2016 Whisky Magazine Distillery of the Year. Heaven Hill reminds everyone to think wisely, drink wisely®.

The post Heaven Hill Releases 2025 Grain to Glass Bourbon and Launches Family Farms First Initiative appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Raspberry Blanche Cooler made with Blanche Armagnac—A Timeless Spirit with a Modern Twist

Looking for a fresh alternative to vodka, rum, or tequila?

Meet Blanche Armagnac. Officially recognized as an A.O.C. (Appellation d’Origine Contrôlée) since 2005, this pure, unaged grape spirit from Gascony brings elegance and character to any cocktail.

With its crisp, clean profile, Blanche Armagnac is perfect for summer sipping. Whether you’re crafting a refreshing spritz, a twist on a margarita, or something uniquely your own, this versatile spirit adds a touch of France in every pour!

Fortified Wine, Liqueur

Raspberry Blanche Cooler

Ingredients

• 3 oz. Delord Blanche Armagnac
• 2 oz. Jahiot Crème de Framboise Liqueur
• 1 oz. Fresh Lemon Juice
• 2 oz. Club Soda

Preparation

1. Add Blanche Armagnac, liqueur, and fresh lemon juice to a cocktail shaker filled with ice.
2. Shake well until chilled, then strain into a glass filled with ice.
3. Top with a splash of club soda and garnish with raspberries, lemon slices, and a sprig of mint!

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The post Raspberry Blanche Cooler appeared first on Chilled Magazine.

Source: Mixology News

Beverage Manager Chase Lanier isn’t just a rum enthusiast; he’s a “rummelier,” a title that reflects his deep expertise in the world of rum.

Photos by Sorry Charlie’s

Much like a sommelier guides guests through wine, Lanier offers insights into rum’s diverse regional styles, production techniques, and flavor profiles. At The Bamboo Room in Savannah, Georgia, Lanier is redefining how we experience this often-overlooked spirit.

Lanier’s journey into rum was born out of opportunity. “Honestly, it was all about circumstances. Sorry Charlie’s opened a lot of doors,” he shares. His time at The Bamboo Room Tiki Bar, where his general manager saw his potential, allowed him the freedom to explore rum’s complexities. “That experience gave me the space to dive deeper into rum,” Lanier explains.

With over 200 rums behind the bar, Lanier’s approach to curating the collection balances tried-and-true favorites with adventurous new options. While he’s a fan of established brands like Foursquare and Ten to One, he also welcomes rare and funky bottles.

“Having that diversity is part of the fun when guests come in – if they say they don’t like rum, then I can turn it around and show them a rum they may like because we have so many different flavor profiles in house,” Lanier says.

To help guests find their perfect rum, Lanier has developed a series of questions based on their preferences. If you’re a bourbon drinker, he suggests Barbados rums like The Real McCoy 12, known for their complexity and spice notes. Tequila lovers will enjoy Blanc rums from Martinique, while those with a sweet tooth can try Ron Zacapa Centenario. Lanier also highlights the “funky” Jamaican Hampden Estate rum for adventurous guests.

One misconception Lanier often encounters is that rum is overly sweet or only suitable for frozen beach drinks. “Rum is much different than any other spirit – the variety and wide range of taste and flavors that you get out of rum sets it apart,” he says.

“Especially alongside tequilas or bourbon, if a guest blind tests rum, they might easily mistake it for another type of spirit.”

Though tiki is a central theme at The Bamboo Room, Lanier’s cocktails transcend typical tiki fare. One standout creation was a rum-based Old Fashioned, made with mezcal, Japanese chili, lime bitters, and cherry wood smoke, a deceptively simple drink with a complex flavor profile.

Lanier’s passion for rum also extends to its history. He is a self-proclaimed history nerd, and he gravitates toward products with compelling backstories. But above all, he values the guest experience. “It’s about helping someone find something they like and maybe introducing them to a new favorite,” he explains.

Looking ahead, Lanier is optimistic about rum’s future. He predicts that, much like tequila’s recent rise, rum will experience a similar surge in popularity.

“I think the future of rum is wide open,” Lanier says. “Rums that we’ve been carrying since day one are popping up in bars, and I expect to see them more on cocktail menus in fine dining and chain restaurants.”

With his deep knowledge of the spirit and a laid-back, guest-first approach, Lanier is helping to shift perceptions around rum, one cocktail at a time. At The Bamboo Room, every pour tells a story, and thanks to Lanier’s passion and palate, more people are discovering that rum isn’t just worth sipping, but worth celebrating.

The post Chase Lanier: The Rummelier Shaping a New Era for Rum appeared first on Chilled Magazine.

Source: Mixology News

Mike Manning is an American actor, producer, and activist who first rose to prominence on MTV’s The Real World: D.C. in 2009.

Born on April 12, 1987, in Fort Lauderdale, Florida, he spent his childhood between Florida and Colorado, where his passion for acting began in high school theater.

Following his reality TV debut, Manning transitioned into scripted roles, notably portraying Nick Swift in Disney Channel’s Cloud 9. He has since appeared in series such as Teen Wolf, Hawaii Five-0, This Is Us, and Days of Our Lives. His film credits include Love Is All You Need?, Son of the South, and The Way Out.

As a producer, Manning has worked on socially conscious projects like the documentary Kidnapped for Christ, which premiered at Slamdance, and the Emmy-winning digital drama The Bay. He earned two Daytime Emmy Awards—one for producing The Bay in 2020 and another in 2021 for his supporting role as Caleb McKinnon in a daytime fiction program.

An openly bisexual advocate, Manning has been involved with organizations like the Human Rights Campaign and Boo2Bullying, using his platform to support LGBTQ+ rights and youth empowerment.

We caught up with Mike to chat about his favorite bars, home bar essentials, and the one person he’d love to share a drink with—Jesus.

Tell us about the projects you are working on.

I’m currently part of a new daytime drama on CBS and Paramount+ called Beyond the Gates. The show centers around the Dupree family and takes place in an affluent community right outside of Washington, D.C. “Smitty” (my character) is an ex-investigative reporter who is itching to get back into the field after taking a couple years off to adopt kids. The show is having an incredible response so far from daytime fans and we have a ton more drama to come.

I also just wrapped a film called “Eyes in the Trees” with Oscar-winner Sir Anthony Hopkins, Jonathan Rhys Meyers and Ashley Greene. I co-wrote the film and it’s loosely inspired by the classic book “The Island of Dr. Moreau” by H.G. Wells. We had a blast shooting in the jungles of Thailand, and I’m stoked for the works to see the final film.

With your busy schedule, what do you like to do with your downtime?

I’m a Colorado boy at heart, so I love spending time outdoors – hiking, snowboarding, skiing, kayaking, boating, fishing, you name it. My favorite thing to do is to play with my two big dogs “Brando” (for Marlon Brando) and “Jake.” They’re both pit bulls and the sweetest dogs a guy could ask for.

When you go out to eat, where do you like to dine?

When going out to eat, I enjoy going places I’ve never been before, especially if I’m with someone who knows the menu and can make recommendations. I like trying new things. I prefer seafood, sushi, or anything that’s a creative fusion of a traditional style with a modern twist. Places with unique cocktails and bartenders who take pride in their creations are a big bonus.

What types of dishes do you typically order?

I try to eat healthy, so I’ll usually go for the chicken or fish, with veggies and a healthy starch like sweet potatoes instead of bread. Sometimes it’s not as fun, but with the roles I’m playing these days, people expect me to be in shape. I can either try to eat on the healthier side or grind it out in the gym even harder. I don’t really eat pork and try to limit the beef. I’ll eat locally sourced beef or cows I know were treated humanely, but I’m not one to go for a fast-food hamburger. The older I get, the more respect I have for the “art form” that is a well-prepared dish. I know a few chefs and it’s admirable how much pride they put into their work.

Any favorite bars?

In Los Angeles, I go back and forth from preferring dive bars and trendy nightlife bars. Right now, my favorites are The Roger Room in West Hollywood, Melrose Umbrella Company on Melrose Ave, E.P. & L.P. if you want a rooftop vibe, Skybar at Mondrian for private events, Spire 73 if you want a date night that basically sits in the clouds.

I moved to Atlanta recently for the CBS show and went to a speakeasy yesterday that I liked. It’s called Eleanor’s and it’s back through an ice cooler door in a restaurant called Muss & Turners.

In New York I like Casa Cipriani for the view and the bellinis. I would list more, but New York has so many good bars and speakeasys it’s hard to choose.

Internationally I like the Fado bars in Lisbon. As I understand it, Fado is a type of music people would sing to sailors as they set off in their ships. Today, there are rows of bars that keep the tradition alive. It’s magical. We went to Clube de Fado, but there are dozens of good ones to choose from. And then of course, if anyone reading is a Scotch drinker, you need to go to Edinburgh, Scottland and bounce around the whiskey bars.

What drinks do you order when out? Favorite drink?

It all depends on the occasion. I’m a big fan of pairing the drinks with whatever the night calls for. If it’s a dinner with friends, I’ll experiment with specialty craft cocktails or different wines. I typically stick to red wine. I’m not really a white wine drinker. And then if it’s a “night out,” I’ll start my night with an espresso martini and move towards vodka, tequila or gin and soda. I rotate. I also love negronis and a good old fashioned.

My favorite evening-starter drink at the moment is a beverage called BOMANI. Sometimes when I go places, the espresso martinis are inconsistent, so I’ll check if they have Bomani. Their Vanilla Espresso Martini is my favorite. It comes in a can and more bars are carrying them now.

Do you prepare drinks at home?

Yes. I love hosting game nights or dinners or small hangs at the house. Most of the time I’d rather do that than go out. So, I always make sure I have “the supplies” for people (or me) to make whatever anyone might want. Sometimes I’ll have themed parties, so obviously the drinks reflect the vibe. Or I’ll let people pick whatever they want.

Tell us about your home bar. What is it stocked with?

We put a custom bar in the kitchen when we moved in. We’re pretty serious about our hosting. Usually, we have at least a couple types of vodka, gin, and tequila. And then we’ll have a rum, some beer, seltzers, mixers…. And then 25 different whiskeys. We also have a wine fridge with dozens of reds. And then of course a case of Bomani for people if they want an espresso martini. I feel like now everyone is in their “espresso martini era.” People who never used to drink those start the weekend with one.

Have you ever been a bartender?

No, I haven’t, but I was a waiter in college, so I know a bit about the different drinks people order. I have several friends who are bartenders, so I know making really impressive drinks is an art.

If you could share a drink with anyone, who would it be?

I mean, I think I have to say Jesus. Is that an acceptable answer? I’d order water and ask him to please turn it into wine. Because wouldn’t you want to know WHICH wine Jesus chooses when he does the “water into wine” thing? Also, Jesus, I have some questions…

The post Chillin’ With Mike Manning appeared first on Chilled Magazine.

Source: Mixology News

The tequila world is more complex than it seems. There are various styles including blanco, reposado, añejo, extra añejo, joven, cristalino, and even mixto.

It would be easy to get overwhelmed by sifting through all the different types. While we could get into the definition of each of these types of tequila, today is all about blanco.

Blanco tequila (also known as plata or silver tequila) is a designation for tequila that was either completely unaged or lightly aged for only a few weeks or months. Clear in color, it’s known for its flavors of vegetal agave, vanilla, and spices. When made well, it’s crisp, clean, and perfect for mixing into cocktails like the classic Margarita, Paloma, or even a refreshing Ranch Water.

Here are some of the most balanced, mixable blanco tequilas that stand out from the rest.

Loca Loka Blanco

This additive-free tequila is known for melding the worlds of Mexican and Indian culture and its flavors of ripe fruit, roasted agave, and light floral notes.

Cascahuin Blanco

Cascahuin Blanco deserves a spot on your home bar simply because of its elegant, unique flavor profile from roasting the agave in stone ovens. It’s known for its notes of citrus, cracked black pepper, and vegetal agave.

Siete Leguas Blanco

Siete Leguas Blanco is an 80-proof, memorable tequila that belongs on your home bar. Made from 100% Blue Weber agave, it’s known for its creamy mouthfeel and flavors like cooked agave, mint, vanilla, and a gentle herbal quality.

Mijenta Blanco

This 100% Blue Weber agave tequila is well-known for its clean, crisp flavor profile featuring notes of roasted agave, ripe tropical fruits, vanilla, and citrus peels.

Lalo Blanco

You’re going to spend a little more for Lalo Blanco, but it’s worth it. Made with Blue Weber agave, deep well water, and Champagne yeast, it’s known for its mellow, crisp profile of cooked agave, caramel, and gentle spices.

Espolon Blanco

There might be no better bargain blanco tequila than Espolon Blanco. Made from 100% Blue Weber agave, it’s known for its smooth, balanced flavor featuring notes of citrus peels, agave, tropical fruits, and light spices.

Cazcanes No.7 Blanco

Cazcanes is another tequila brand you’re going to spend more for, but it’s absolutely worth it. Cazcanes No.7 Blanco is an unaged expression known for hints of vanilla, grapefruit, caramel, and coconut.

Panatalones Blanco

This organic tequila brand was co-founded by Matthew and Camila McConaughey. This award-winning tequila is known for its flavors of honey, vanilla, agave, and citrus peels.

Lunazul Blanco

This award-winning blanco tequila is known for its multi-layered, balanced flavor profile. Great for mixing, it features hints of citrus zest, mint, tropical fruit, agave, and black pepper.

Casa Dragones Blanco

This small batch, 100% Blue Agave silver tequila is known for its pure, clean palate featuring notes of apples, cooked agave, ripe fruit, and pepper.

The post 10 Standout Blanco Tequilas to Try appeared first on Chilled Magazine.

Source: Mixology News

Lucky One Lemonade is a new premium vodka-based hard lemonade developed in partnership with viral ‘furfluencer’ Miss Peaches.

Created by the team behind High Noon, this non-carbonated ready-to-drink beverage is crafted to be a refreshing, easy-drinking option that also supports a good cause—helping rescue dogs.

Each can is made with real vodka and real lemonade, contains just 100 calories, and is gluten-free with no added sugar, artificial flavors, or high fructose corn syrup. It comes in four fruit-forward flavors—Original, Peach, Blueberry, and Raspberry—available in single-flavor 4-packs (355mL, MSRP $10.99) and mixed 8-packs (355mL, MSRP $19.99).

“Hard lemonade is having a moment—and we saw an opportunity to bring something new to the table,” said Brandon Lieb, Vice President at Spirit of Gallo.

“With vodka lemonade on the rise and malt-based options losing steam, Lucky One Lemonade is our answer: a premium, spirits-based RTD that delivers on flavor, fun, and cultural relevance. Partnering with Miss Peaches brings even more heart to the brand, letting consumers enjoy summer with purpose.”

Through the Our Pack Gives Back campaign, Lucky One Lemonade is teaming up with LifeLine Animal Project and Best Friends Animal Society to support dog rescue organizations. With Miss Peaches leading the charge, the brand aims to raise $1 million by September 1 to help more dogs find loving homes.

For more information, visit www.LuckyOneLemonade.com or check them out on Instagram, @LuckyOneLemonade.

 

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About Lucky One

Launched in 2025, Lucky One Lemonade is a bright, bold twist on hard lemonade made with real vodka and real lemonade. Available nationwide in four fruit-forward flavors, Original, Peach, Blueberry and Raspberry, Lucky One Lemonade is non-carbonated, gluten free, and 100 calories per can. Adopted by High Noon, Lucky One blends premium quality with purpose, partnering with animal rescue organizations to support dogs in need – and celebrate the lucky ones who found their forever homes.

 

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About Miss Peaches

Miss Peaches, otherwise known as America’s favorite pit bull, gained significant public attention in 2024 when she was adopted from Lifeline Animal Project by Dave Portnoy, businessman and social media personality. Since her adoption, she has become an internet sensation, attracting a large and devoted following.

 

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About Sprit of Gallo

Spirit of Gallo is the second largest spirits supplier in the United States by volume and represents some of the most iconic brands in the industry including: High Noon Hard Seltzer, New Amsterdam Vodka, E&J Brandy, RumChata, Camarena Tequila, RumHaven, Stratusphere Gin, The Dalmore Scotch Whisky, Tequila Komos, Don Fulano Tequila, Horse Soldier Bourbon, Amaro Montenegro and Condesa Gin. The entire portfolio is featured on www.spiritofgallo.com.

The post Spirit of Gallo and Viral Pup Miss Peaches Debut New Vodka Lemonade for a Cause appeared first on Chilled Magazine.

Source: Mixology News

STK Mixologist Charli Gonzalez has created a Spring cocktail to celebrate Cherry Blossom season – the Cherry Blush!

Blending Tito’s Handmade Vodka with tart cherry limeade, lemon sour, and fresh raspberries, its shaken to perfection and served over ice for a refreshing burst of flavor. Finished with a delicate Baby’s Breath flower, this libation is as beautiful as it is delicious.

Vodka

Cherry Blush

Ingredients

• 1 ½ oz. Tito’s Handmade Vodka
• 1 ½ oz. 365 Cherry Limeade
• 1 oz. Lemon Sour
• 4 Fresh Raspberries
• Garnish: Baby’s Breath flower

Preparation

1. Build ingredients with ice in mixing tin.
2. Shake vigorously for 10 seconds.
3. Strain into glass with fresh ice.
4. Garnish with Baby’s Breath flower.

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The post Cherry Blush appeared first on Chilled Magazine.

Source: Mixology News

This Mother’s Day, raise a glass with purpose.

Speed Rack—the all-femme bartending competition that champions women behind the bar while raising funds to fight breast cancer—offers more than just expertly shaken cocktails. It’s a celebration of strength, solidarity, and the women who inspire us most. For some competitors, their journey through Speed Rack was deeply personal, dedicated to mothers and grandmothers who faced breast cancer with courage and grace. Their stories—and their drinks—are featured in A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood, the new book by co-founders Ivy Mix and Lynnette Marrero. This year, honor the moms in your life with cocktails that carry heart, heritage, and hope in every sip.

Check out some recipes from A Quick Drink below!

“I made this drink for my nana, a three-time breast cancer survivor, and my mom, and it feels pretty cool to know that a lot of folks battling breast cancer received help because of it,” Haley explains.

Whiskey

Matriarch Martini

by Haley Traub, 2018 Speed Rack USA National Winner

Ingredients

• 1 ½ oz. Bourbon, preferably Knob Creek
• ¾ oz. Tart Cherry Juice
• ¾ oz. Espresso
• ½ oz. Vanilla Demerara Syrup
• Garnish: Chocolate Shavings

Preparation

1. Add all the ingredients to a cocktail shaker filled with ice.
2. Shake until cold and strain into a chilled cocktail glass.
3. Garnish with the chocolate shavings and serve. 

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Ivy and Lynnette share that “Gia St. George Terry is one of our Speed Rackers who came to us for the charity aspect. Her grandmother survived stage four breast cancer.”

Photo by Beckaly Franks

Whiskey

Red Bottom Stiletto

by Gia St. George Terry, Speed Rack Competitor

Ingredients

• 1 Strawberry, sliced in half
• 1 ½ oz. Rye Whiskey, preferably Rittenhouse
• ½ oz. Byrrh Grand Quinquina Aperitif
• ¾ oz. Lemon Juice
• ¾ oz. Cinnamon–Ghost Pepper Syrup
• Garnish: Strawberry slice

Preparation

1. Add the halved strawberry to a cocktail shaker and muddle.
2. Add the other ingredients and fill the shaker with ice.
3. Shake until cold and double strain into a Collins glass filled with crushed ice.
4. Garnish with the strawberry slice and serve.

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“I was determined to compete for my grandmother Bea, who was a breast cancer survivor. After experiencing the enthusiasm, community, and genuine sisterhood, I was hooked,” Andrea says.

Photo by Drea T

Beer, Fortified Wine, Liqueur

In A Storm

by Andrea Tateosian, Speed Rack Competitor

Ingredients

• 1 oz. Tawny Port
• ¼ oz. Giffard Banane du Brésil liqueur
• 1 dash Angostura Bitters 
• 1 Whole Egg
• 1 ½ oz. Porter Ale
• Garnish: Freshly Grated Nutmeg and Angostura Bitters

Preparation

1. Add the tawny port, banana liqueur, bitters, and egg to a cocktail shaker.
2. Dry shake (without ice).
3. Add ice and shake again, vigorously.
4. Fine strain into a chilled cocktail glass.
5. Top with the porter and 2 to 3 dashes of bitters.
6. Grate the nutmeg over the drink and serve.

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The post Speed Rack’s Toast-Worthy Mother’s Day Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Shake up sustainability: Enter Chilled’s Sustainable Cocktail Challenge now! Sponsored by Flor de Caña.

Sustainable Cocktail Challenge Alert! ????

Hey cocktail creators! Just a friendly reminder that the deadline for the Sustainable Cocktail Challenge with Chilled Magazine and Flor de Caña is in just two days! ⏰ Don’t wait until the last minute—make sure your cocktail creations are submitted by May 11th!

It’s time to shake up sustainability and showcase your eco-friendly mixology skills. ????????

Cheers to crafting a better world, one cocktail at a time! ???? Here’s how to enter.

Check Out Some Bartenders Cocktail Entries and Inspiration:

A dedication to my roots and heritage in my hometown where the family starts the day with a rice coffee, a fisherman who just arrived out of the ocean for fishing, and my relatives who will begin to cultivate the crops in the higher land. A humble journey of my beginnings and today that I can express the experience through a cocktail together with our foundation Flor de Caña.

Rum

Fisherman

by Jihad Hotricano

Ingredients

• 50ml Flor de Caña 12 Years
• 5 drops Homemade Dashi Stock
• 25ml Acid Solution
• 25ml Toasted Rice Syrup – coconut, lemon, lime peel
• 30ml Tonic Water

Preparation

1. Mix and serve in a highball glass.

Additional Notes

Glassware: Highball

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Rum

Volcano Tropical

by Joel Perez-Nunez

Ingredients

• 1 ½ oz. Flor de Caña 12 Years
• 3 oz. Guava Juice
• 1 oz. Coconut Milk
• ¾ oz. Guava Nectar

Preparation

1. Mix all ingredients in a blender with ice.
2. Serve with a half orange and coconut shavings on top of the drink.

Additional Notes

Glassware: 8 oz. Crystal Glass

Garnish: Half Orange and Coconut Shavings

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Love me a good Old Fashioned, never gets old. Nowadays you can make Old Fashioneds with many different styles of spirits. The inspiration for this Old Fashioned I created with sustainable ingredients is simple: by using sustainable ingredients such as black walnut which thrive in the wild without the need of chemical pesticides and fertilizer. Also, wood chips are perfect as an environmentally friendly fuel, and not to mention they are also renewable and more eco-friendly than other sources of energy. Therefore, I created this sustainable rum Old Fashioned. Enjoy!

Rum

The Chemist

by Oscar Garcia

Ingredients

• 2 oz. Flor de Caña 12 Years
• 1 oz. Simple Syrup
• 2 dashes Black Walnut Bitters
• 1 tsp Wood Chips (for smoker)

Preparation

1. Mix all ingredients and pour in a rocks glass.
2. Garnish and serve.

Additional Notes

Garnish: Luxardo Cherry, muddled

Glassware: Rocks

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Every year, the world produces over 23 million tons of coffee waste—yet no one really talks about it. That always puzzled me. Everyone drinks coffee, but why does no one care about what’s left behind? I started thinking—even after it’s brewed, the grounds still have aroma, texture, and depth. So, I began experimenting with leftover coffee, trying to give it a second life behind the bar.

At the same time, we run a fresh juice program, and I’d watch as piles of citrus—peels, pulp, and cores — ended up in the bin after we’d taken what we needed. I was already making oleo saccharum from the peels, but the waste still felt excessive. Then there was the maraschino cherry juice—that syrup at the bottom of the jar that never gets poured. Sweet, tart, full of character… and always wasted.

One quiet night, I asked myself: What if I combined all of it—the coffee, the citrus, and the cherry syrup—into a single ingredient? That moment sparked the creation of a new shrub: a blend of three waste streams that would otherwise be forgotten, now transformed into something flavorful and purposeful.

And since most bartenders dread making the Ramos Gin Fizz… I embraced it. I’ve always admired the drink’s complexity and creamy elegance. I rebuilt it with Flor de Caña 12, a rum rooted in volcanic soil and sustainability—the perfect spirit to carry this message. I serve it in a ceramic bowl, inspired by the handmade vessels my mother used growing up, symbolizing intention and craft.

“Flor de Fizz” is more than a cocktail. It’s a conversation about what we throw away—and what happens when we stop seeing waste and start seeing potential.

Rum

Flor de Fizz

by Sanwar Mal Khokhar

Ingredients

• 60ml Flor de Caña 12 Years
• 25ml Upcycled Coffee, Cherry & Citrus Shrub
• 10ml Vegan Crème
• 7.5ml Fresh Lime Juice
• 5 drops Vegan Foamer (Fee Foam)
• 60ml Homemade soda, to top

Preparation

1. Serve in a ceramic bowl.

Additional Notes

Garnish: Top with homemade soda

Glassware: Ceramic Bowl

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Gun Club Punch (1908)

From “The World’s Drinks” by William Boothby:

This adaptation utilizes prickly pear cactus (Opuntia ficus-indica) which is considered a sustainable resource due to its drought-tolerant nature, low water requirements, and ability to thrive in harsh conditions, making it a valuable food and biofuel source in arid regions. It sustains part of the Sicilian economy as well as its culture, along with the blood orange used as a garnish. The fruits in Sicily, including lemons, are recognized as some of the best in the world and help to sustain the economy and create a healthy biosystem.

Drought Resistance: Prickly pear cacti are naturally adapted to arid environments, requiring significantly less water than traditional crops.

Water Storage: They store water in their paddles (flattened stems), allowing them to survive long periods of drought.

Nutritional Value: The fruit, pads, and seeds of prickly pear are edible and provide valuable nutrients, including vitamins, minerals, and antioxidants.

Biofuel Potential: Prickly pear biomass can be used to produce biofuel, offering a sustainable alternative to traditional fossil fuels.

Other Uses: The plant also has textile and medicinal uses, further enhancing its sustainability.

Ecosystem Benefits: Prickly pear can help stabilize soil, prevent erosion, and even improve soil quality.

Circular Economy: The plant’s various uses, including food, biofuel, and other products, promote a circular economy, minimizing waste and maximizing resource utilization.

Adaptability: Prickly pear can thrive in poor soil conditions and harsh climates, making it a valuable resource in areas facing food scarcity and environmental challenges.

Carbon Sequestration: Cactus crops can remove carbon from the atmosphere, contributing to climate change mitigation.

Liqueur, Rum

Sicilian Gun Club

by Tom Landholdt

Ingredients

• 2 oz. Flor de Caña 12 Years
• 1 oz. Fico d’India Liqueur
• 1 oz. Fresh Squeezed Lemon Juice
• 3 dashes Peach Bitters
• 5 drops Saline
• Ice

Preparation

1. In a shaker, combine rum, Fico D’India liqueur, lemon juice, bitters, saline, and rich simple syrup.
2. Fill with ice and shake until chilled.
3. Strain into a rocks glass with a large ice cube.
4. Garnish with slice of blood orange.
5. Note: For a lighter version, serve in a highball glass with a splash of soda.

Additional Notes

Glassware: Ralph Lauren Glen Plaid Old Fashioned

Garnish: Blood Orange Wheel

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This recipe was inspired by the “Green Swizzle” which was considered the King of Caribbean drinks from the late 1890s until the 1930s after being dethroned by the daiquiri #2 being served at the Floridita bar in Havana.

Liqueur, Rum

Sicilian Gun Club

by Tom Landholdt

Ingredients

• 2 oz. Flor de Caña 12 Years
• 1 oz. Fico d’India Liqueur
• 1 oz. Fresh Squeezed Lemon Juice
• 3 dashes Peach Bitters
• 5 drops Saline
• Ice

Preparation

1. In a shaker, combine rum, Fico D’India liqueur, lemon juice, bitters, saline, and rich simple syrup.
2. Fill with ice and shake until chilled.
3. Strain into a rocks glass with a large ice cube.
4. Garnish with slice of blood orange.
5. Note: For a lighter version, serve in a highball glass with a splash of soda.

Additional Notes

Glassware: Ralph Lauren Glen Plaid Old Fashioned

Garnish: Blood Orange Wheel

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The post Only 2 More Days to Enter! Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum   appeared first on Chilled Magazine.

Source: Mixology News