Honolulu Bars Archives - Page 102 of 410 - Side Bar

Hamilton, Bermuda, September 11, 2023 — Bacardi Limited, the largest privately held international spirits company in the world, announced the completion of a transaction that makes the family-owned company the sole owner of ILEGAL Mezcal®, a leading super premium artisanal mezcal.

The transaction follows a successful relationship in which Bacardi partnered with ILEGAL since 2015.

John Rexer created ILEGAL in 2006, after years of working with small distillers in Oaxaca to make mezcal for his bar in Guatemala. John’s goal has been to bring the finest artisanal mezcal to a global market. He has worked closely with the distillers in Oaxaca to create sustainable jobs, and to be a positive force in protecting the environment and preserving local culture. John will continue to guide the vision of the brand.

ILEGAL, recognized globally for its lifestyle branding, also prides itself on being a responsible and sustainable business. They work with fourth-generation maestros mezcaleros in Santiago Matatlán, Oaxaca, Mexico. ILEGAL Mezcal is double distilled in small batches using 100% Espadin agave. ILEGAL Mezcal is 100% natural and uses no artificial colors, yeasts, flavors, or additives. It is certified as artisanal mezcal by the Consejo Regulador del Mezcal (CRM).

“We are excited about the next stage of the journey. Success for ILEGAL goes beyond seeing more of our bottles on shelves; it’s about building our business the right way. We will always be committed to artisanal production, the Oaxacan community, and our core values. Being a part of Bacardi will bring ILEGAL to a larger audience while maintaining our commitment to sustainability and growing the business responsibly.” — John Rexer

ILEGAL Mezcal is available in Joven, a full-bodied agave flavor with a light smoke; Reposado, aged six months in medium-charred American oak; and Añejo, aged to taste for 13 months using a combination of new and used American oak, medium char barrels.

The post Bacardi Acquires Ilegal Mezcal appeared first on Chilled Magazine.

Source: Mixology News

Listed among North America’s 50 Best Bars at #48, Phoenix’s Platform 18 is a cocktail adventure where imbibers are welcome aboard a Presidential Pullman-inspired train car for a 90-minute palate-pleasing, handcrafted sojourn.

Photos by Grace Stufkosky

Inspired libations include the clarified milk punch Always Quiet in the Graveyard with Hendrick’s Orbium and Plantation O.F.T.D. blended rum served in a lovely tea set with homemade cookie, alongside classic cocktails such as the Martinez, Old Pal, and Bramble.

As part of Century Grand, a warehouse space that houses three inspired cocktail concepts (Platform 18, UnderTow serving tiki-style drinks in an old-world ship, and Grey Hen RX a 19th Century New Orleans apothecary) via the Barter & Shake Cocktail Entertainment group, Platform 18 is a wholly memorable drinking destination, which is absolutely by design.

Founded with a commitment to push traditional boundaries and create unparalleled guest experiences through world-class cocktail programs, the powers that be at Barter & Shake, including Co-Founder and Director of Operations Rich Furnari and Executive VP of Operations Mat Snap, recently discussed what sets them apart among the bolstering Phoenix cocktail scene.

Please describe the Century Grand concept, is it three separate bars or one bar with three rooms?

Rich Furnari: Century Grand is a location with three concepts inside telling two separate stories, and those stories are roughly a century apart. Platform 18 specifically is a century ago to the day. So, we were doing that one hundred centennial prohibition when we opened Platform 18. UnderTow was running that same timeline one hundred years prior. We used to have a restaurant and that was Century Grand and then we moved UnderTow into the restaurant space.

Mat Snap: When Covid happened, as soon as we hit the off button, we realized we weren’t going to bring the restaurant back. So, we consolidated and focused on beverage.

There are a lot of resorts in the Phoenix / Scottsdale area known for fine dining. What was the cocktail scene like when you started?

Mat Snap: We started conceptualizing in 2014 and there really weren’t any cocktail bars; there were a lot of restaurants doing cocktail programs. Some did them very well. When we opened our first concept, we were starting a new trend focusing strictly on cocktails. The competition is amazing now. When we started there wasn’t a lot going on but now it’s not hard to find a good drink. Phoenix has really grown up as a cocktail city.

There are two UnderTow locations in Arizona. Are there plans to open another Platform 18 or other bar concepts?

Rich Furnari: I think we’re excited to say we’re in talks right now about potentially putting a Platform 18 and Grey Hen RX in Tucson.

Mat Snap: There’s a great revitalization effort in downtown Tucson. And a big beautiful basement came across our radar with enough space to do the train and the apothecary shop but make both of them a little bigger and spread out a little bit.

What do the bar concepts have in common and how do they differ?

Mat Snap: They differ greatly in the cocktail perspective and they each speak to a uniquely different category of cocktails. The story intertwines even though they’re one hundred years apart. We have characters that go in and out of both stories.

Rich Furnari: With UnderTow you’re getting an exotic tiki style tropical experience. With Grey Hen you’re getting a more approachable apothecary style vibe where this whiskey shop closed for prohibition and turned into a pharmacy and became craftier to sell their wares. And on the train, you have an elevated experience. When we’re doing menus, we let story inspire us but we also let tradition inspire us, and the characters inspire us and where we’ve evolved too.

When you’re creating a new menu, what do you look for in your original cocktails that can stand by classic drinks?

Mat Snap: A lot of classic cocktails were written in a time when we didn’t have the delicate or elegant nature of some of the spirits that are around today. Some of those recipes are off the beaten path. We tirelessly spend a lot of time and energy and attention to make sure a classic recipe can be brought into the present by modifying the actual spirits and modifying the ratios. Our craft driven cocktails lead the way over any of the classics at Platform 18 and it’s the opposite at UnderTow where a lot of people are very familiar with classic tiki cocktails.

What do you hope guests takes away from the Platform 18 experience?

Rich Furnari: Everything that we do, they’re meant to be memorably entertaining and exciting and thought provoking. We want to stimulate your imagination and all of your senses. It truly is escapism. If we have done our job right, you walk through the door a little bit unexpecting of what exactly you’re going to get and then the set and illusions that we’ve created begins to unfold in front of you and then you begin to get excited and you start to escape into our temporary alternate little reality here and you dive into some drinks with some friends and some good conversation and hopefully it becomes the talk of your night, of your week, and you can’t wait to bring somebody back and discover something new in the space.

Where do you see the Platform 18 menu going?

Rich Furnari: The introductory chapter was light and joyful and a brand-new introductory story. And then for us to go to a somewhat medium, melancholy trip might lead to a few new ideas and presentations but I think you’ll see a return to more spirit-forward and more brown spirit feel as far as the cocktail menu goes.

Platform 18 at Century Grand is located at 3626 E. Indian School Road in Phoenix, AZ.

Clover Club

Ingredients:

• 2 oz Nolet’s Gin
• 3/4 oz Egg white
• 3/4 oz Raspberry syrup
• 1/2 oz Lemon juice
• 1/2 oz Carpano Dry Vermouth
• 3 Raspberry

Preparation: Reverse dry shake. Double strain in coupe. Garnish with raspberry on a pick

The post All Aboard Platform 18 Phoenix’s Amazing Cocktail Adventure appeared first on Chilled Magazine.

Source: Mixology News

From Coterie in Charleston, S.C. comes The Chutnied AF, a delicious twist on the traditional Old Fashioned. Jeremy Buck, Owner of Coterie, crafted this unique libation with Bardstown Bourbon, housemade apple and pear chutney, and demerara.

Chutnied AF

Ingredients:

• 1 1/2 oz Bardstown Origin Series bourbon
• 1/4 oz demerara syrup (2:1 sugar: water)
• 1/2 oz Apple & Pear Chutney-Infused Bardstown Origin Series*

Preparation: Stir all ingredients and strain. Serve on rocks with block & orange twist.

*Chutney-Infused Bardstown Origin Series

Ingredients:

• 4 tbs Chutney
• 1 bottle Bourbon

Preparation: Add 4 tbs of each chutney to 1 bottle of bourbon. Shake, and let sit for 1-2 hours or to taste. Finish by fine straining through a coffee filter. While Coterie uses housemade chutneys for this recipe, store bought will work just fine!

The post The Chutnied AF appeared first on Chilled Magazine.

Source: Mixology News

Within the United States, applications for the 2024 USBG Presents World Class Sponsored by DIAGEO program are open!

“As the World Class program continues to evolve year after year, we’re incredibly excited to welcome returning and new competitors into the World Class community,” says Cassandra Ericson, Manager of On Premise Channel Marketing at DIAGEO North America. “We are proud of the growth and success of these highly talented hospitality professionals as they embark on this unique journey and hope that the online resources from Diageo Bar Academy and mentorship offered will encourage bartenders of all levels and backgrounds to join us in 2024.”

Each year, the acclaimed program draws applications from diverse and talented bartenders nationwide who will compete in a series of challenges inspired by the latest industry trends.

Bartenders of all skill levels are encouraged to apply—showcase one unique cocktail creation and submit by October 16, 2023 11:59pm PST for the chance to become a World Class Top 100 Bartender!

For more information on World Class and to keep you up to date with the latest drinks, trends, and training, visit worldclass.usbg.org and follow @WorldClass and @WorldclassUS on Instagram.

ABOUT WORLD CLASS

World Class is on a mission to inspire people to drink better and create unforgettable experiences in the process. Whether at home or in a bar, World Class encourages consumers to think and care about what, where and how they drink, and in doing so, discover the best of cocktail culture.

World Class has supported, trained, and inspired over 400,000 bartenders across the globe for the past thirteen years, while partnering them with the world’s finest spirits – the DIAGEO Reserve collection.

World Class is the authority on the global drinks industry for information on the latest drinks, trends, cocktail recipes, and industry insight.

The post Hey Bartenders Enter 2024 USBG Presents World Class Sponsored by Diageo! appeared first on Chilled Magazine.

Source: Mixology News

Chilled Magazine and Novo Fogo invited bartenders to submit cocktails in a couple of categories symbolized by two of Brazil’s most beloved musical genres:

SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Congratulations to TWO (2) grand prize winners earning an all-expenses paid adventure to visit Novo Fogo’s distillery in Morretes, Brazil. In addition to soaking up cachaça culture, these winning bartenders will enjoy delicious local food and drink, and be immersed in the wonders of the Atlantic Rainforest, plant a tree, and experience an array of places, from the bars and museums of Curitiba to the historic coastal towns near the beach.

Christina Mercado – Newport, RI

Open Heart

Erika Flowers – New Orleans, LA

Baker’s Dance

The post Congratulations to 2 Winners in Novo Fogo’s Brazilian Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

“Some people want it to happen, some wish it would happen, others make it happen.” Michael Jordan

In 1993, during his historic NBA career, Michael Jordan opened his first restaurant in Chicago and from there has grown his brand to the national level. In 1998 the first Michael Jordan’s Steak House opened, delivering an unparalleled dining experience elevated to a level you’ve come to expect from the Legend himself.

At Michael Jordan’s Steak House Chicago, the Jumpman cocktail pays homage to the restaurant’s namesake. Inspired by the G.O.A.T. himself, the Jumpman cocktail features the iconic air-bound Michael Jordan silhouette on top. From six-time NBA Champion, five-time M.V.P, 2-time Olympic Gold Medalist, we’d expect nothing less than the coolest cocktail.

Jumpman

Ingredients:

• 2 oz Gray Goose Pear Vodka
• 1/2 oz Mathilda Peach
• 1/2 oz Giffard Creme de Pamplemousse
• 1 oz Lemon
• 1 oz Simple Syrup
• 3 Dashes of Plumb Bitters
• 1 Egg White

Preparation: Combine ingredients in a shaker. Shake the ingredients without the ice to activate the foam. Add ice and shake it again. Double strain into a coupe glass. To garnish, use a Jumpman silhouette stencil, inspired by Michael Jordan himself, to create the iconic shape. Spray with a 50/50 mixture of pea flower tea and cranberry bitters.

The post The Jumpman Cocktail, Inspired by Michael Jordan appeared first on Chilled Magazine.

Source: Mixology News

The Jack Rose cocktail was once thought of as one of the “6 basic cocktails” every bartender should know.

At least that’s what David Embury said in his popular 1948 book, The Fine Art of Mixing Cocktails. The social elite agreed with him, as the Jack Rose makes appearances in many famous literatures including Ernest Hemingway’s, The Sun Also Rises. Sadly, this onetime favored fruit-forward cocktail has been buried in the mixology boom.

The name Jack Rose (It has nothing to do with Titanic, FYI) comes from the base spirit as well as its rosy color. The original recipe calls for Apple Jack, lemon juice and grenadine. But before you run out and buy that syrupy maraschino store-bought version, REAL grenadine is makes all the difference and is made from pomegranate juice. Organic authentic grenadine can be pricey, so making your own is usually the best option. It’s an easy recipe that will elevate at home recipes.

Simple Grenadine Recipe

Combine 2 parts Pomegranate juice and one part sugar in a saucepan. Cook over medium heat, careful not to bubble, until it reduces to a thick syrup. Transfer to a clean container and add orange blossom water to your flavor preference.

The Perfect Jack Rose

Ingredients:

• 2 oz applejack or apple brandy
• 3/4 oz of fresh squeezed lemon juice
• 1/2 oz of grenadine
• Lemon twist
• 1⁄2 teaspoon Cinnamon
• 1⁄2 teaspoon of sugar

Preparation: There is nothing better than a little extra kick on the rim of your cocktail to enhance the flavor. Combine the cinnamon and sugar together and put on a plate in a little pile. Wet the rim of your glass with water or an orange slice and then roll it into the cinnamon and sugar until rim is completely coated. Save the cinnamon sugar mix for the garnish.

Combine Applejack (or Apple Bourbon), lemon juice, grenadine, and ice into a shaker. Shake well and strain into glass. Garnish with two cinnamon-sugar apple slices.

Garnish Prep: Cut two thin apple slices. Dip the edge of each slice in the cinnamon sugar mix and garnish with the coated part out of the drink.

The post How to Create the Perfect Jack Rose Cocktail appeared first on Chilled Magazine.

Source: Mixology News

With the cooler months ahead comes warmer flavors; pumpkin, cinnamon, maple, and more.

The cocktails below are perfect for the many celebrations that Fall brings, those being Halloween, Thanksgiving, and everything in between! Check out the round up below.

Blood Orange Margarita

Richard Sandoval Hospitality

Photo Credit: Richard Sandoval Hospitality

Crafted with smoky Del Maguey Vida mezcal, the Blood Orange Margarita was created by Richard Sandoval Hospitality as one of seven specialty craft sips for the hospitality brand’s annual Día de los Muertos campaign. Try this festive take on the classic margarita at one of Chef’s 60+ restaurants or recreate your own at home for Halloween and Day of the Dead.

Ingredients:

• 1.25 oz Blood Orange Purée
• 0.5 oz lime juice
• 0.5 oz lemon juice
• 0.75 oz agave (1:1 agave to water ratio)
• 1.5 oz Vida Mezcal

Preparation: Add all ingredients to a shaker with ice. Shake vigorously and then double strain into a double rocks glass. Garnish with a dehydrated blood orange slice.

Marigold Spritz

Richard Sandoval Hospitality

Photo Credit: Richard Sandoval Hospitality

No true ofrenda (alter) is complete during Day of the Dead without marigolds – thought to attract the souls of the dead during the holiday. In ode to Día de los Muertos, the Marigold Spritz uses the famed flower and pairs it with lemon juice, sparkling wine, and mezcal for the perfect sip.

Ingredients:

• 1 oz Monte Xanic Syrup
• 1 oz lemon juice
• 1.5 oz Vida Mezcal
• Sparkling wine, to top

Preparation: Apply all ingredients to shaker tin with ice. Shake well and strain into wine glass. Add a half scoop of ice and top off with 4 oz of sparkling wine. Garnish with marigold petals.

The Birds Poison Punch

Deer Path Inn – Lake Forest, IL

Photo Credit: Deer Path Inn

A creepy and creative play on Alfred Hitchcock’s fall classic, the ominous concoction—Birds Poison Punch—is infused with mezcal and tequila, blue curaçao, and swirling cloud of lavender smoke.

Ingredients:

• 1 oz Don Amado
• 1 oz Casa Dragones tequila
• 1 oz Tepache
• 1 oz Blue Curaçao
• 1/2 oz lemon juice
• small spoon of gold edible litter
• mineral water, to top

Preparation: In a shaker add the ingredients except the mineral water and shake vigorously. Pour the contents in a fancy decanter with matching glasses. Add smoke to your cocktail with the flavor blaster. Top with mineral water.

Anything But Child’s Play

Deer Path Inn – Lake Forest, IL

Photo Credit: Deer Path Inn

“We all float down here.” If nightmares were made of crushed ice and cotton candy, there’s a good chance they’d resemble this terrifying take on Pennywise in a glass. Whimsical, yet menacing, take too many sips of an Anything But Child’s Play and you just might float, too.

Ingredients:

• 2 oz Deaths Door Gin
• 8 raspberries
• 3/4 oz Fernet Branca
• 3/4 oz lemon juice
• 1/2 oz sugar syrup 1:1
• 4 drops saline solution
• 3 drops of orange bitters

Preparation: Prep in a shaker with ice. Add all the ingredients except the raspberry sauce and shake to integrate. Pour in a mug or glass and add crushed ice. Squeeze raspberry sauce and garnish with cotton candy.

East to West Coast

Brugal 1888

Photo Credit: Brugal 1888

This unique fall-themed recipe fuses the ultra-premium rum with maple syrup and apricot liqueur, adding a sweet flavor with hints of fruity and citrus notes.

Ingredients:

• 50 ml Brugal 1888
• 3 ml apricot liqueur
• 7.5 ml maple syrup

Preparation: Combine Brugal 1888, apricot liqueur, and maple syrup. Stir very briefly and pour over ice.

Brugal Espresso Martini

Brugal 1888

Photo Credit: Brugal 1888

Nothing says warm and cozy like a good espresso martini. Impress at your next fall celebration with Brugal 1888’s twist – your guests will never drink an espresso martini without rum again.

Ingredients:

• 1.5 oz Brugal 1888 Rum
• 1 oz cold brew concentrate
• .5 oz Mr. Black Cold Brew Liqueur
• .5 oz Orgeat
• 1 dash saline
• 1 tablespoon pineapple greek yogurt

Preparation: Pour all ingredients into a shaker tin, fill with ice and shake hardly for 10 seconds. Double strain into a chilled coupe glass and garnish with 3 coffee beans.

Apples to Apples

Brugal 1888

Photo Credit: Brugal 1888

With your left-over apples from apple picking, take some freshly squeezed juice and combine with 1888 rum, cinnamon spice syrup, lime juice, and ginger beer to create this unique fall cocktail.

Ingredients:

• 1.5 oz Brugal 1888 Rum
• 0.5 oz cinnamon-spice syrup*
• 0.5 oz lime juice
• 2 basil leaves
• 1 oz unfiltered apple juice
• Ginger Beer, to top

Preparation: Add all ingredients except ginger beer into a shaker with ice and shake for 7 seconds.  Strain over fresh ice into high ball. Add Ginger beer. Garnish with Dehydrated apple slice and Cinnamon Stick.

*Cinnamon Spice Syrup Recipe

Add 2 cups sugar to 1 cup water in a medium sauce pan, over medium heat dissolve the sugar with the water. Lower heat to low and add 3 cinnamon sticks, one star anise, 2 cloves, 1 cardamom and cover let simmer 5 minutes. Turn heat off and let steep for another 2-3 hours. Strain into a container. Should last about 2 weeks.

Pumpkin Spice & Everything Nice

Caribe Royale Orlando Resort – Orlando, FL

Photo Credit: Caribe Royale Orlando

“This festive fall cocktail tastes even better than it looks in your hand! Rum and Kahlua combine with cinnamon simple syrup to bring out a warm, rich fall flavor. The martini glass is rimmed with crushed graham crackers and garnished with a dried cinnamon apple slice, sure to bring forward all the cozy feelings that accompany autumn.” – Ashley Moore, Beverage Manager at the Rum Bar featuring Bacardí® Rum, Caribe Royale Orlando.

Ingredients:

• 1.5 oz Hamilton Jamaican Pot Still Rum
• 1 oz Kahlua
• 0.5 oz cinnamon simple syrup
• finely crushed graham crackers (for glass rim)

Preparation: Mix all ingredients in shaker. Add ice. Shake. Double Strain. Pour into martini glass rimmed with crushed graham crackers. Garnish with dried cinnamon apple slice.

Orange Aviation

The Williams Inn – Williamstown, MA

Photo Credit: Courtesy of The Williams Inn

An ideal libation for the fall season, this warm and welcoming fall cocktail from The Williams Inn is characterized by a flavorful citrus base alongside perfectly paired floral notes.

Ingredients:

• 2 oz orange vodka
• 1 oz crème de violette
• 1/4 oz simple syrup
• 1 tsp lemon juice
• 3 dash orange bitters

Pumpkin Mule – Mulo di Zucca

AperiBar

Photo Credit: Charlie Palmer Collective

A festive take on the classic mule, this cocktail is perfect for ‘pumpkin spice everything season.’

Ingredients:

• 1 oz pumpkin spice syrup
• 1 oz lime juice
• 1 1/2 oz tequila (blanco, reposado or even mezcal)
• Ginger Beer, to top

Sage Advice

Charlie Palmer Steak

Photo Credit: Charlie Palmer Collective

A peppery twist on the classic gimlet, this cocktail is perfect for sitting around with loved ones during the holidays and exchanging stories.

Ingredients:

• 2 1/2 oz Mirabeau Rosè Gin
• 1/2 oz Fresh Lime Juice
• 1/2 oz Black Pepper Sage Syrup

Preparation: Combine ingredients in a shaker with ice. Shake and strain into a coupe glass. Garnish with fresh sage leaf.

The post Fall Holiday Cocktails appeared first on Chilled Magazine.

Source: Mixology News

What’s the best way to close out the summer season? With Gran Coramino cocktails, of course! We have 3 awesome recipes for you to try out below; check them out!

Photo Credit: Gran Coramino

Gran Coramino Reposado Cristalino is a crystal clear tequila aged in Eastern European oak barrels then finished in California Cabernet wine casks. It’s slow-filtered for smoothness to preserve the unique aroma and flavor, resulting in a unique tasting experience of sweet milky vanilla, butterscotch notes combined with spicy, floral and dark berry notes from the oak barrels.

The Go-Getter

Ingredients:

• 2 oz. Gran Coramino Cristalino
• 0.5 oz. Campari
• 0.5 oz. Lemon Juice
• 0.75 oz. Strawberry Puree

Preparation: In a cocktail shaker, add Gran Coramino Cristalino, Campari, lemon juice, and strawberry puree. Add fresh ice, then shake and double strain into rocks glass over fresh ice. Garnish with lemon slice.

Reality Check Margarita

Ingredients:

• 2 oz. Gran Coramino Cristalino
• 0.5 oz. Agave Syrup
• 0.75 oz. Lime Juice
• 1.5 oz. Watermelon Juice

Preparation: Half-rim a rocks glass with Tajin. In a cocktail shaker, combine all ingredients. Add fresh ice, then shake and strain into rocks glass. Garnish with watermelon slice and basil leaf.

The Reward

Ingredients:

• 2 oz. Gran Coramino Cristalino
• 1 oz. Grapefruit Juice
• 0.5 oz. Orange Liqueur
• 1 Rosemary Sprig
• Ginger Beer, to top

Preparation: Rock citrus salt around half rim of Collins glass. In a cocktail shaker, add rosemary sprig, then muddle. Add Gran Coramino Cristalino, grapefruit juice, and orange liqueur. Add fresh ice, then shake and strain into Collins glass over fresh ice. Top with ginger beer. Garnish with grapefruit peel and rosemary sprig.

The post Must Mix: 3 Gran Coramino Cocktails To Close Out Summer! appeared first on Chilled Magazine.

Source: Mixology News

Mohegan Sun’s Seltzer Social is all about the bubbles! Check it out Friday October 20th from 6-9pm at Sun Patio.

Purchase tickets here.

Get ready for a festival that promises to tantalize your taste buds like never before!

Stay goodbye to boring beverages because Mohegan Sun’s Seltzer Social curated a lineup featuring the boldest, most effervescent, and refreshingly daring hard seltzer creators in town.

From tangy to zesty, the selection of drinks is bound to leave you craving the bubbly.

In addition to an array of fizzy delights, you will also savor the flavors of fall-inspired spirits, indulge in local culinary cuisine, and groove to the beats spun by DJ Jay R One.

More into Brews than Bubbles? Or maybe you like a little bit of both!

Get ready for The Sun 10th Annual BrewFest at Mohegan Sun’s Earth Expo & Convention Center October 21st from 3-6 pm.

Purchase Tickets HERE

Whether you’re a seasoned beer connoisseur or embarking on your craft beer journey, this festival offers the ideal opportunity to uncover new favorites and broaden your brew-rizons.

With its lively and welcoming atmosphere, BrewFest transforms into a bustling hub of excitement, uniting individuals from all walks of life to celebrate their passion for crat beer. While reveling in fantastic live entertainment by Sugar and participating in a thrilling Wicked Cornhole tournament, attendees can savor delectable signature dishes from local eateries.

The post All About the Bubbles! The Seltzer Social at Mohegan Sun appeared first on Chilled Magazine.

Source: Mixology News