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The transition from Summer to Fall is never an easy one, and Beverage Directory Morgan Hurley created the perfect (drinkable) solution for this change.

Mex 1 Coastal Cantina in Charleston, SC offers the Strawberry Honey Basil Margarita. We asked Morgan to tell us more.

Talk to us about Mex 1. What kind of experience can guests expect?

Mex 1 is a fun, surf inspired beach bar serving up craveable tacos, memorable margaritas and a killer Mexi-Cali brunch all in a friendly, laid back atmosphere – a vibe that embodies the surfing and coastal lifestyle parallel to the Baja Peninsula culture.

Tell us about the Strawberry Honey Basil Margarita.

The Strawberry Honey Basil Margarita is a light and refreshing cocktail that is perfect for the end of summer.

Talk to us about the ingredients in the cocktail.

We start by infusing our own Tequilas in house by combining 100% Agave Tequila and fresh fruit. We then create a honey based sour mix using lemon and honey in place of agave nectar and lime. Once we shake up all of these ingredients, we garnish with basil to freshen up the cocktail and provide some nice herbal notes.

What inspired the cocktail?

Our goal was to create a cocktail that transitions us from summer to fall. It’s hard to go from Pina Coladas to Pumpkin spice in August when it is still very hot out, especially in SC. This cocktail is light and refreshing, but the strawberries and honey hint towards fall.

What inspires the beverage program?

Our beverage program is rooted in Agave spirits, more specifically carrying only 100% Agave Tequilas. We like to say we don’t have the biggest Tequila list, but we have the most sustainable. We also infuse a lot of our own Tequilas with fresh fruit like Pineapple, Pineapple Habanero, Strawberry Cucumber, etc to provide consistent flavors in our margaritas.

Tell us a bit about your background in the industry.

I have been mixing cocktails in the industry since the mid 2000s when mixology was first becoming a thing. I worked at a very high volume beach bar which taught me that creating simple and flavorful cocktails is important for speed and consistency. I have won a few cocktail competitions over the years ranging from vodka based competitions to Tequila based competitions. Since starting with Mex 1, my passion has really been on education around Tequila allowing me to travel to Mexico to learn more about the spirit, speak at conferences and do trainings with our staff.

Strawberry Honey Basil Margarita

Recipe courtesy of Mex 1’s Beverage Director, Morgan Hurley

Ingredients:

• 1 1/2 oz Lunazul Blanco Tequila
• 2-3 strawberries, diced
• 1 oz honey-basil syrup*
• 3/4 oz lemon juice
• 1 1/2 oz soda water

Preparation: Add the Lunazul, strawberries, and honey-basil syrup into a shaker and lightly muddle. Add the lemon juice to the shaker, top with ice, and shake vigorously for 10-15 seconds. Add ice and soda water to a rocks glass and double strain the cocktail from the shaker. Garnish with a lemon wheel and basil leaves.

*Honey-basil syrup

Take one cup of honey and one cup of boiling water and combine in a heat-safe bowl. Add a handful of basil leaves and cover and let sit for 30 minutes. Strain the basil and label and refrigerate. Will be good for 2-3 weeks.

The post Behind the Cocktail: Beverage Director Morgan Hurley’s Strawberry Honey Basil Margarita appeared first on Chilled Magazine.

Source: Mixology News

Time to cheers to the arrival of spooky season!

Monin Americas’ newest product Black Sugar Syrup comes just in time for you to mix up some spooktacular sips.

Featuring rich, malty notes of Japanese black sugar, Black Sugar Syrup adds depth of flavor and a molasses-like, thick sweetness to beverages, as well as creates a dark hue perfect for mysterious beverages this Halloween season.

See Halloween and general Black Sugar recipes below

Graveyard Margarita: Starting with your favorite tequila and margarita mix, add Black Sugar Syrup for a classic and delicious tasting marg. Add your spooky garnish of choice…like a headstone!

Monster Mule: Adding black sugar to tried and true mule ingredients makes for a delicious and zesty beverage. Top with fake spiders and cobwebs for a Halloween flare.

Black Sugar Boba Milk Tea: Malty and aromatic, a typical milk tea is elevated with rich black sugar.

Black Bourbon Old Fashioned: Sweeten up the any day or Halloween night cap!

The post Monin Americas Launches Black Sugar Syrup in Time for All of Your Spooky Sips! appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine presents Best In Class Cocktail Challenge sponsored by Lobos 1707 Tequila.

Bartenders across the country were invited to compete for a shot at a $30,000 contract as a Lobos 1707 Brand Ambassador and to join the legendary pack as cocktail creator and evangelist spreading the love for Lobos 1707 Tequila.

Check out the Top 12 Semi-Finalists moving on to ROUND 2 to compete for a shot at the Grand Prize! Visit Best in Class Cocktail Challenge for more information.

Paula Lukas

Werewolves of London

Ingredients:

• 1 1/2 oz Los Lobos 1707 Joven
• 1/2 oz Marie Brizard Pear William
• 1 1/2 oz Coconut Water
• 3 oz Orange Spice Tea – cooled

Preparation: Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a mason jar. Express a lemon twist over cocktail then discard. Garnish with a slapped sprig of sage.

Joan Villanueva

Rose by Any Other Name

Ingredients:

• 2 oz Lobos Reposado
• 1/2 oz St George Raspberry
• 1/4 oz Grand Marnier
• 1/4 oz Chareau
• 2 dashes Angostura Bitters

Preparation: Add all ingredients to mixing glass. Add ice and stir. Strain into chilled cocktail glass. Garnish with Lobos Mezcal soaked raspberries.

Jazzele Reid

Island Rush

Ingredients:

• 1 1/2 oz Coconut oil Washed Lobos Jove Tequila*
• 1 1/2 oz Lobos Joven Tequila
• 1 oz Lime Juice
• 3/4 oz Blue Agave
• 1/2 oz Giffard Pineapple Liqueur
• 1 oz Fresh Pineapple Juice

*Coconut Washed Tequila

Dissolve solid coconut oil into liquid form using a saucepan. Combine 2oz of coconut oil and 2oz of Lobos Joven Tequila into and airtight container. Freeze for 24 hours or until oil takes a solid form and separates.

Ty Nicole Tucker

La Una

Ingredients:

• 2 oz. Lobos 1707 Reposado
• 3/4 oz. Welch’s Passion fruit Juice
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Agave Nectar
• 3-4 Dashes Peach Bitters

Preparation: Moisten and rim 1/2 lip area of mason jar with tajin paprika salt mixture. Set aside. Add all ingredients into mixing tin along with fresh ice. Shake well. Fill rimmed mason jar with fresh ice and strain mixture. Garnish with dehydrated lime.

Malinna Martin

La Mina de Oro

Ingredients:

• 1 oz Fresh Lemon Juice
• 1 oz Chai Honey*
• 2 oz Lobos Reposado
• 5 drops Bittermens Tiki Bitters

Preparation: Add all ingredients to shaker and strain over fresh ice into rocks glass

*Chai Honey

Ingredients:

• 1/2 cup Oregon Chai Tea Latte Concentrate
• 1/2 cup Raw Honey
• 1/2 cup Water
• 1 teaspoon ground Cardamon

Preparation: Heat on stove until all ingredients are dissolved. Store in fridge to chill.

Tashea Younge

Lobos Calypso

Ingredients:

• 2 oz Lobos 1707 Reposado
• 1 oz of coconut puree
• 1 oz of pineapple juice
• 1 oz of Px Sherry
• 1/2 ounce of sorrel syrup (Hibiscus)
• 2-3 Crystallized Ginger Cubes (Rock Candy)
• Splash of ginger beer
• Lime wedge and mint (for garnish)

Preparation: In a shaker, combine ingredients. Fill the shaker with ice and shake it up for about 15 seconds. Pour 1/2 ounce of sorrel syrup into a rock glass, and top with ice. Strain the mixture into your rock glass 3/4 of the way. Top with Ginger beer. Garnish with a lime wedge + fresh mint.

Emma Alexander

Tequila’n Me Softly

Ingredients:

• 1 1/2 oz Lobos Tequila
• 1 1/2 oz Smoked Pineapple Juice*
• 1/2 oz Demerara
• 1/2 oz Lime juice
• 8 dashes Peychauds
• 6 drops saline

Preparation: Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition

*Smoked Pineapple Juice

Slice one pineapple, skin on, leaves off (save leaves for garnish) in a smoker on 200 degrees for 20 minutes. Place pineapple in juicer. Yields 1 pint juice.

Norton Christopher

Kickoffee Cooler

Ingredients:

• 1 1/2 oz Mezcal
• 3/4 oz Burnt pecan syrup (may substitute with just dark agave)*
• 1 oz Dark roasted cold brew
• Top with ginger beer and/or Topo Chico

Preparation: Pour mezcal, burnt pecan syrup and cold brew into coffee glass. Fill with ice. Top with ginger beer and/or Topo Chico. Add burnt pecans, light brown sugar, dark agave, and water into sauce pot on low heat until sugar is dissolved, and pecan flavors are extracted approx. 10 minutes. Let cool. Strain out pecans or leave in for further flavor extraction.

*Burnt pecan agave syrup

Ingredients:

• 100g burnt pecans
• 100g light brown sugar
• 150g dark agave
• 250g water

Preparation: Place pecans on sheet pan in oven at 375 degrees until heavily toasted, mildly burnt. Pull and let cool.

De’Qustay Johnson

The Cheapest Flight

Ingredients:

• 1 1/2oz Lobos 1707 Mezcal Artesanal
• 1/2 oz Anejo Limited Edition
• 1 teaspoon agave nectar
• 2 dash Angostura bitters

Preparation: Combine mezcal, tequila, agave syrup, and bitters in a cocktail mixing glass with ice. Stir until cold, then strain into rocks glass over large ice cube. Squeeze slice orange peel, including pith, over glass to extract oils, add peel and Luxardo cherry to glass.

Michael Hastings

Purple Rain

Ingredients:

• 1 1/2 oz Lobos 1707 Joven Tequila
• 1/4 oz Crème de cassis
• 1/4 oz Cointreau
• 1 oz lime juice
• 1/2 oz lemon juice
• 1/2 oz agave syrup
• Top with butterfly pea flower infused coconut water

Preparation: Add all ingredients (minus butterfly pea coconut water) in a tin and shake with ice. Strain into glass over fresh ice. Top with butterfly pea flower infused coconut water.

Seanea Corvi

Loba

Ingredients:

• 2oz Lobos Reposado Tequila
• 1oz Chinola Passionfruit Liqueur
• 1oz Blood Orange Purée
• 1oz Lime Juice
• Lime Wheel
• Mint Sprig

Preparation: Shake all of the ingredients together for about 15 seconds in your shaker using the measurements provided. Fill your rocks glass to the top with ice. Strain the cocktail into your rocks glass. Cut your lime into a wheel to garnish your cocktail and add a beautiful mint sprig.

Jasmine Jones

An Evening in Los Altos

Ingredients:

• 1 oz Lobos 1707 Reposado
• 2 oz Espresso
• Dried Lavender infused Licor 43*

Preparation: *In a bowl add 2 tablespoons dried lavender. Add 1 tablespoon hot water. Add mixture to quart container. Add 1 -750ml bottle of Licor 43. Add an airtight lid. Shake vigorously to combine. Let infuse for 10 minutes. Strain. In a shake combine 2 oz freshly brewed espresso, 1 oz Lobos 1707 Reposado, 1 oz Licor 43, and ice. Shake and strain into Nick and Nora glass.

The post Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

Out of a shared passion for food and spirits, Justin Green and Anthony Jackson began distilling Bertha’s Revenge in 2015.

Their Milk Irish Gin got its name from the legendary cow, Big Bertha, who birthed a whopping 39 calves and lived through five decades. The iconic animal’s spirit is immortalized through this small batch Irish milk gin made from whey alcohol. Chilled chats with the co-founders to learn more about this Chilled 100 Bartender Seal of Approval Award-winning gin and how bartenders can make great use of it.

Tell us a bit about Bertha’s Revenge Milk Irish Gin.

After many years in the world of catering, hospitality, marketing, and wine, it just seemed like a good time to come together and become active players in the wonderful world of small-batch distilling. We distill on the grounds of Ballyvolane House, in Cork, and became the first Irish distillery to produce small batch Irish milk gin from whey alcohol.

What would you like bartenders to know about this Irish Gin?

Bertha’s Revenge Irish Milk Gin is a complex gin which is smooth, warming and gently spiced. The whey base gives the gin a creamy, dare we say milky texture and slight sweetness. At the 2022 San Francisco World Spirits Competition, Bertha’s Revenge Irish Milk Gin was awarded Double Gold. While Bertha’s Revenge is a great sipping gin, it really shines through in a martini. For us, the test of a really great gin has always been how it performs in a martini.

Talk to us about being distilled from whey.

We didn’t start off knowing we wanted to make a whey-based gin, we kept trying different bases with a wide selection of botanicals. During the development progress, we discovered that whey alcohol seemed to carry spice beautifully. Whey provides the gin with a rich flavor and texture, and it balances nicely with the spice-forward botanics.

What is the culture of sustainability/environmental stewardship of the brand?

We went into creating Bertha’s Revenge with the intention of mirroring the sustainable methods and ‘grass-to-glass’ approach of Ballyvolane House. Using whey allows us to repurpose the traditional waste of the cheesemaking process. All three of our gins are created with whey alcohol sourced from local dairy farmers in Cork; natural well water from Ballyvolane House; and a sustainably-sourced and locally-foraged blend of botanicals.

What are bartenders doing with this spirit?

While bartenders are always using Bertha’s Revenge in a classic G&T (or as we call it, a B&T), the team at Eavesdrop in Brooklyn are currently featuring Bertha’s Revenge in their classic Gibson. Bertha’s works so well in a Gibson as the onion brine complements our spice-forward botanical build.

Anything else happening at the brand you’d like to share?

We recently launched our Sloe Bertha in the U.S., our unique take on the traditional tipple, a liqueur infused with wild and cultivated sloe berries in the award-winning, Bertha’s Revenge Gin.

Enter your brand in The Chilled 100 Spirits Awards Here!!

The post Get To Know Chilled 100 Bartender Seal of Approval Recipient, Bertha’s Revenge Gin appeared first on Chilled Magazine.

Source: Mixology News

I’m stuffed, full, filled to the brim.

It’s halfway through what’s aptly dubbed the Grand Tasting at the New York City Wine and Food Festival and I’ve had such an array of snacks and libations; my body is no doubt wondering how to process it all. But, hey: that’s the American way!

I suppose it’s all par for the course for delightful brouhaha that encapsulates culinary and cocktail into a Super Bowl for foodies. Located on the Westside of New York City behind the massive Jacob Javits Center on the shores of the mighty Hudson River, the trek here was full of hungry revelers making their way to the river’s edge to enjoy it all al fresco. On my way, I curiously spot Spidermans and Harry Potters; but that’s only because Comic Con is taking place the same day.

Over at this decidedly less nerdy affair, this year’s lineup of appearances is still a starry one: Aaron Paul and Bryan Cranston are on hand (naturally plugging their tequila Dos Hombres), as is everyone from music stars (Run DMC’s Reverend Run), TV cooks (Rachel Ray, Michael Irvine, Carla Hall) and culinary brand names (Pat LaFreida). And yes, Martha Stewart appeared too.

Naturally some of the top bartenders, mixologists and booze brands were well-represented. Major players like Johnnie Walker as well as Peroni, to name just two. New York brands showed up in full force, including Rockey’s (the Brooklyn-based botanical liquor). CHILLED Magazine cover star Jennifer Lopez’s line of spritzes Delola has an airy booth here, as well as the Italian classic Aperol, and Hakutsuru’s Juicy Yuzu, the popular Japanese liquor.

Among many cocktail luminaries are Gabe Orta, Elad Zvi and Christine Wiseman who hold the distinction of being three of the city’s top mixologists as part of Bar Lab.

Many brands go all out; one driving in a classic car to be a part of their display; another boasting picture booths, like the Peruvian showcase assembled by the country’s tourism board. Aside from the Pisco, it’s here where I naturally pose with a photo with a stuffed Alpaca with a panorama of the majestic Andes behind me. Elsewhere, I run into the beloved Italian American chef Lidia Bastinach who has a table promoting her line of jarred tomato sauces. I can’t help but take a selfie as I dip some delicious bread into her red gold.

Along the way, I sample as much as I could: sipping on Yuzu and Peroni, munching on Conch sandwiches from the Bahamas Tourism booth and chunky cookies from local bakery Levain. To be on a diet on a day like today, one would have to have a wanton disregard for pure joy.

Eventually I make my way to the El Tequileño booth. Unlike other brands, this Tequila company has been around for a minute: it was founded back in 1959, well before other tequila brands were a sparkle in their parent’s eye (I’m looking at you, Kylie Jenner’s 818). The company honors the people of Tequila in Mexico with both its name and its commitment to the community. Along with the distillery, their campus boasts a hotel, and around town they’re known for their eye-popping murals.

It’s a tradition they brought here to the festival. During the weekend, they brought in the Guadalajara artist Pau Castiello to paint one live as revelers sip their range of libations including their two Reposados and a Cristlano. As I arrive, the mural is nearing completion; a woman surrounded by a sparkling headdress, flanked by the browns and oranges of autumn. It’s massive and spectacular. Better yet, I’m told the impressive end result will subsequently be auctioned off to raise money for the charity God’s Love We Deliver.

Fast forward later in the night. The festival is known for a variety of ancillary events, and I attend Latin Night, a bash hosted by The View personality Ana Navaro and the chef Franco Noreiga. It’s a full-blown fiesta here with drummers and a lively DJ, passed around tequila, including from El Tequileño. I sip down a shot with a rim of tajin; always a better choice than straight-up salt.

The New York cocktail elite has shown up in droves, including Armando Cortes. He’s a bartender at both the poplar Big Apple watering hole Superbueno (which boasts a booth here at Latin Night) as well as Katana Kitten which in a matter of days would be ranked No. 27 on a list of the World’s 50 Best Bars.

Smaller, equally notable, outfits are here too. I meet Yesina Ramdass, the Executive Chef at the plant-based Caribbean restaurant HAAM which is opening up in Brooklyn’s Williamsburg neighborhood this fall. I help myself to a plant-based ceviche, as well as some delightfully crispy Plátano chips topped with an aptly named “Hot As A Motha Peppah” sauce. It lives up to its spicy moniker.

By the end of the night as “Oye Cómo Va” blasts through the sound system and Ana Navaro tells everyone to dance and take a shot, I dutifully oblige with some more El Tequileño.

Cheers to you, NYCWFF. I’m already hungry for next year.

The post Inside the New York City Wine and Food Festival appeared first on Chilled Magazine.

Source: Mixology News

At Ático, a bar and restaurant in Fort Worth, Texas, the easy-to-make Solar Flare has a bourbon base mixed with hot maple syrup and fresh juices. This libation will warm up your nights this fall.

Solar Flare

Created by Oak & Eden Mixologist Grace Terrell

Ingredients:

• 2 oz Oak & Eden Wheat & Honey Bourbon
• 1 oz Orange Juice
• 3/4 oz Lime Juice
• 3/4 oz Hot Maple Syrup (1:1 ratio of maple syrup and gochujang, or Korean chili paste)
• 2 Dashes Angostura Bitters

Preparation: Add all ingredients into a cocktail shaker with ice. Shake and strain into a rocks glass with ice. Garnish with a chili pepper.

The post Solar Flare appeared first on Chilled Magazine.

Source: Mixology News

Phenomenal Spirits is pleased to announce the international expansion of its highly successful RY3 Whiskey and Ron Izalco Rum portfolios to four new European markets, with an eye towards continued expansion to the Asia-Pacific region.

RY3 whiskey and Ron Izalco Rum is now available in Denmark, through H.J. Hansen Vin A/S, Germany through Haromex Development GMBH, and Slovenia through RR Selection and Hungary through Premirum.

“Since we first launched the RY3 Whiskey & Ron Izalco Rum brands in the US just three years ago, the success of both brands has fueled further expansion to seventeen states across the country and provided the launching pad needed to take these two exquisite, super-premium craft brands to the global market.” — Phenomenal Spirits Founder and CEO, Karthik Sudhir

Leading the global expansion charge is Barry Sly, Phenomenal Spirits’ newly appointed International Commercial Manager, based in the UK. Sly, who will oversee the aggressive global growth plan for Phenomenal Spirits brands moving forward, brings a wealth of industry experience to the team having worked with some of the biggest names in the beverage industry, including Coca-Cola, Heineken, Fentimans, Coors Brewers and Global Brands, among others.

www.phenomenalspirits.com | www.ry3whiskey.com | www.izalcorum.com

About Phenomenal Spirits

Phenomenal Spirits is an idea, vision, and an incubation platform to develop exceptionally high quality super-premium and ultra-premium spirits. The team consists of phenomenal distillers, master blenders, brand builders and marketers with an undying mission to invoke phenomenal moments for phenomenal people through phenomenal spirits.

The post Phenomenal Spirits’ RY3 Whiskey and Ron Izalco Rum Expand to Germany, Denmark, Slovenia, and Hungary appeared first on Chilled Magazine.

Source: Mixology News

Ignite your spooky spirit with 3 fall cocktails, each hailing from renowned California restaurants and bars!

These libations are a testament to the creativity of the season and the exciting 35-year anniversary of Napa Valley’s own, The Perfect Purée. With local California craft Charbay Whiskey and The Perfect Purée’s flavorful blends as central ingredients, these cocktails are a must-mix for any festivities you find yourself at! Check out the full recipes below.

Never Trust the Living
Photo credit: Tim Creedon/Courtesy of The Perfect Purée

Available at: Blue Ridge Kitchen (Sebastopol, CA)

Ingredients:

• 1 ½ oz. Charbay Doubled & Twisted Whiskey
• 1 ½ oz. The Perfect Purée Chipotle Sour Blend, thawed
• 1/2 oz. Simple Syrup
• 1/4 oz. Lemon Juice

Preparation: Combine all cocktail ingredients, shake over ice and strain. Top with foam*, brandied cherry, a dash of chipotle ash and lava salt.

*Foam Recipe

Ingredients:

• 10 oz. The Perfect Purée Red Sangria Blend, thawed
• 1 ½ oz. Lemon Juice
• 1 ½ oz. Simple Syrup
• 3 Egg Whites
• 2-3 chargers

Preparation: Add the above ingredients to an ISI pint whip cream canister. Put the top on and shake well. Then charge with 2 cream chargers and keep refrigerated until ready to use.

Seeing Red

Photo credit: Samantha Barto/Courtesy of The Perfect Purée

Available at: The Q Restaurant & Bar (Napa, CA)

Ingredients:

• 1 ½ oz. Charbay Doubled & Twisted Whiskey
• 1 dash Bitter Truth Creole Bitters
• 1 dash Bitter Queens Sarsaparilla Bitters
• 1/4 oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed
• 1 oz. The Perfect Purée El Corazon Blend, thawed
• 1/4 oz. St. Germain Elderflower Liquor
• 1/2 oz. Velvet Falernum
• 3/4 oz. Lime Juice, freshly squeezed
• 1/4 oz. Ginger Beer

Preparation: In a shaker tin, combine all ingredients minus the ginger beer. Shake over ice, strain into a coupe glass and top with ginger beer. Garnish with an orange twist.

Bunnicula’s Brew

Photo credit: Casey Bruce/Courtesy of The Perfect Purée

Available at: Farmstead at Long Meadow Ranch (Saint Helena, CA)

Ingredients:

• 1 oz. Charbay R5 Lot 5 Whiskey
• 1 oz. Bear Republic Racer 5 IPA
• 1/2 oz. The Perfect Purée Blackberry Puree, thawed
• 1 oz. Long Meadow Ranch carrot juice
• 1/2 oz. Caraway infused Long Meadow Ranch honey
• 1/4 oz. Lemon Juice
• 1/4 oz. Lime Juice

Preparation: Add all to shaker, fill halfway with ice, and shake vigorously. Strain into coup and garnish with a carrot twist.

The post Must Mix: 3 Spooky Cocktails for Halloween! appeared first on Chilled Magazine.

Source: Mixology News

After earning multiple awards following its debut this past summer, due to popular demand, Lobos 1707 announced the restock of their Limited Edition Añejo Tequila.

Only available for a limited time with a small quantity at retailers and restaurants, this ultra-premium Lobos 1707 Limited Edition Añejo has increased availability, expanding to 28 U.S. markets with around 9,000 bottles total.

The Lobos 1707 Tequila Limited Edition Añejo shares the same award-winning traits as the brand’s current lineup of offerings – the Lobos 1707 Joven, Reposado, Extra Añejo and Mezcal Artisanal– which are all uniquely finished in Pedro Ximénez (PX) Sherry wine barrels using the Solera method. With a unique, standout ombre bottle design inspired by different elements of Lobos 1707’s Joven and Extra Añejo bottles, this expression presents the Lobos 1707 debossed signature wolf head, hand-sealed in dark blue wax cap. The Lobos 1707 Limited Edition Añejo variant is the perfect pairing for elevated occasions, fine dining experiences and nightlife fun, or any celebration big and small.

Sourced from the finest ingredients, including 100% Blue Weber Agave, the Lobos 1707 Limited Edition Añejo is all-natural and gluten-free, with zero color or flavor additives, same as the rest of the Lobos 1707 portfolio. Aged for 12-18 months in American white oak barrels, then finished in Pedro Ximénez (PX) Sherry wine barrels using the Solera method, this new expression presents a multi-layered flavor profile with notes of walnuts, caramel, and vanilla. Presenting an elevated flavor profile, this superior smooth sipping tequila is lush in flavor and beautifully balanced, best appreciated neat or over ice.

“Our team at Lobos 1707 is incredibly thankful for all of those who supported our debut of the newest member of the Lobos wolfpack, helping to elevate your day and night,” said Diego Osorio, Founder and Chief Creative Officer of Lobos 1707 Tequila & Mezcal.

“We are thrilled to bring back the Lobos 1707 Limited Edition Añejo for those who have yet to experience this award-winning liquid for themselves.”

While supplies last, the Lobos 1707 Limited Edition Añejo 700ml bottle is available for a SRP of $99.99 at major retailers such as Total Wine & More, BevMo, Spec’s Wines Spirits & Foods, Binny’s, Liquor Barn, ABC’s and more in Mass, NY, NJ, MD, DC, GA, FL, IL, TX, NV, CA, OH, MI, SC, IN, WI, AZ, CO, DE, CT, AR, MO, WA, HI, TN, KY and OK. It’s also available nationwide online at www.gopuff.com, www.siptequila.com or www.lobos1707.com.

The post Lobos 1707 Tequila’s Limited Edition Añejo is Back by Popular Demand! appeared first on Chilled Magazine.

Source: Mixology News

With the popularity of low-ABV and non-alcoholic cocktails on the rise in recent years, Hilton is pioneering a new beverage program that will feature “Spirited” and “Free-Spirited” cocktails.

Tempo by Hilton, the corporation’s newest lifestyle brand, will feature a menu of these hand-crafted cocktails. “Each beverage is a contemporary take on a classic recipe, with the “Spirited” selections highlighting refined, well-balanced drinks containing alcohol; the “Free-Spirited” selections mirror the “Spirited” cocktails in every way—presentation, flavor profile, mouthfeel, and sophistication—but made without alcohol,” explained Adam Crocini, Senior Vice President, Global Head of Food and Beverage Brands at Hilton. Crocini currently oversees the strategy, development, and innovation for Hilton’s Food and Beverage experiences across the company’s portfolio of 22 world-class brands.

Hilton is spearheading the movement towards providing a well-rounded guest experience by adding the alcoholic and non-alcoholic cocktail options. “The Tempo by Hilton brand gives equal billing to “Spirited” and “Free-Spirited” cocktails alike and has developed recipes that allow guests to enjoy their cocktail experience in the same way, regardless of alcohol preference.” Crocini offers some tricks and tips to creating popular low and free-spirited options: “Devise a drink that is reminiscent of a classic cocktail traditionally made with alcohol – think Margarita, Paloma or Cosmopolitan.

A guest that opts to abstain from alcohol wants a well-crafted cocktail, one that has clearly been given thought. At all our bars, we place great importance on house made infusions and syrups, and those elements are essential to low- and free-spirited drinks as well. The fewer the ingredients in a drink, the more each component must shine. Finally, don’t cut corners when it comes to the garnish. Whether you add an ornate herb sprig or a key lime wheel, make sure the garnish is fresh and adheres to the drink’s theme.”

Hilton’s broad clientele across their numerous brands makes their need to appeal to a wide audience paramount, coupled with their desire to exceed expectations of guests when they visit and patronize their hotel bars. “Guests equate hotel bars with higher quality, so do not underestimate your guests’ expectations. No matter what the target demographic of the hotel, every bar should produce high-quality, hand-crafted cocktails. Classics, such as Negronis and Martinis, need to be on point, as they are the most ordered drinks for every operation, but creative offerings tailored to each location is an expectation at this point, as well they should be.”

The post We Ask Adam Crocini About Free-Spirited Cocktails at Tempo by Hilton appeared first on Chilled Magazine.

Source: Mixology News