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With summer sadly coming to an end why not mix up a few drinks to get ready for fall?

There’s nothing better than soaking up the last sun-filled days with a sweet Daiquiri in hand or drinking Margaritas at dinner with friends and family. No matter the occasion, these classics have got you covered.

Daiquiri

Ingredients:

• 1 1/2 oz Dos Maderas 5+3 Rum
• 1 oz fresh squeezed lime juice
• 1/2 oz (2:1) Rich Cane Syrup

Preparation: Prepare your Rich Cane Syrup by dissolving 2 parts sugar into 1 part boiling water. Let cool. Cut a lime in half and juice your limes. Chill a coupe Add all ingredients to your shaker. Fill shaker with cracked ice. Shake vigorously for 10 seconds. Double strain, using a fine mesh strainer to remove excess pulp and ice shards, into your chilled glass. Garnish: Lime Wheel (optional).

Mai Tai

Ingredients:

• 1 1/2 oz Dos Maderas 5+3 Rum
• 1/2 oz Dos Maderas Selección Rum
• 1/2 oz Dry Curaçao like Pierre Ferrand
• 1/2 oz Demerara Syrup (1:1)*
• 1/4 oz Orgeat Syrup
• 1 oz fresh lime juice

Preparation: *Demerara Syrup by dissolving 1 part Demerara sugar into 1 part boiling water. Let cool. Chill a Double-Rocks or Highball glass. Cut a lime in half and juice your limes. Add all ingredients to your shaker. Fill shaker with cracked ice. Shake vigorously for 10 seconds. Double strain, using a fine mesh strainer to remove excess pulp and ice shards, into your chilled glass. Fill glass with crushed ice. Stir and refresh with more crushed ice. Garnish: fresh mint, lime wheel, orange peel twist, edible orchid.

B&B Margarita

Ingredients:

• 1 1/2 oz Bribón Blanco Tequila
• 1 1/2 oz Bauchant Orange Liqueur
• 1 oz fresh lime juice

Preparation: Rim a rocks glass with a lime wedge and dip in salt (optional), set aside. Add all ingredients to a shaker filled with ice and shake vigorously. Strain contents into the rocks glass over fresh ice. Garnish with a lime wedge and enjoy!

California 75

Ingredients:

• 1 oz Drumshanbo Gunpowder Irish Gin with California Orange Citrus
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 3 oz prosecco

Preparation: Add Drumshanbo Gunpowder Irish Gin with California Orange Citrus, lemon juice, simple syrup to a champagne flute. Top with chilled prosecco and garnish with an orange twist.

The post 4 Must Mix Classic Cocktails for End of Summer! appeared first on Chilled Magazine.

Source: Mixology News

Delicious and refreshing, Paloma remains one of the most popular tequila-based cocktails for a reason: while simple and easy to mix, the drink offers prodigiously nuanced depth of flavor, masterfully combining sweet, tangy, and bitter notes that are incredibly satisfying.

And now the perfect Paloma drink is always at your fingertips with Espanita Grapefruit – 100% Blue Agave tequila infused with real Mexican-grown ruby red grapefruit.

Ultimate Paloma

with Espanita Grapefruit Tequila

Ingredients:

• 2 oz Espanita Grapefruit Tequila
• 2 oz fresh Grapefruit Juice
• 1/2 oz Lime Juice
• 1 splash of Club Soda
• 2-3 dashes Grapefruit Bitters

Preparation: In a shaker, combine Espanita Grapefruit tequila, freshly pressed juices of grapefruit and lime as well as a handful of ice. Shake vigorously for 10-15 seconds.

Strain the cocktail into a cocktail glass filled with fresh ice. Add a splash of club soda to finish the drink and a couple of dashes of Grapefruit bitters, and gently stir to combine. Garnish with a lime wedge.

The post Ultimate Paloma with Espanita Grapefruit Tequila appeared first on Chilled Magazine.

Source: Mixology News

It’s an annual New York ritual where sports and libations go hand-in-hand.

The US Open, known as the most-attended sporting event in the world, captures the attention of the masses every year thanks to gravity-defying feats of athleticism that vividly depict both the thrill of victory and agony of defeat. But aside from the major serves and thrilling matches, the libations and food that take over the Billie Jean King National Tennis Center are just as notable as the players themselves, which include standouts ranging from Spain’s Carlos Alcaraz and the Madison Keys, playing for the United States.

On a recent sweltering night, traveling into the Queens location turned out to be a feat in itself with traffic backed up for miles. But once there, rewards were waiting. There’s a sprawling food and drink village with vendors hawking everything from pizzas and beer. For the high-rollers who sit courtside, some have access to the 1968 Lounge which boasts a premiere buffet featuring everything from freshly-cracked lobster to brisket.

The cocktails are the standout however, including the infamous Honey Deuce. Created for the event 17 years ago by Nick Mautone (an alum of New York’s Gramercy Tavern), the cocktail features Grey Goose vodka along with lemonade and topped with Chambord. Its signature look is complete after it’s topped with two skewered melon balls.

According to a recent interview with Mautone, he remembers that inspiration stuck after a trip to the farmers market yielded melons, which he then scooped out into balls. “As I was looking at this pile of honeydew melon balls, I looked at my wife and said, ‘these look like tennis balls,” he recalled. “That’s the garnish.”

But while the Honey Deuce may be the US Open’s hallmark cocktail, another summer favorite is giving it a run for its money- and hopes to usurp the Deuce. This year, the La Dolce Vita-sweetness of the Aperol Spritz is making its presence known throughout the famed event, bringing with it a long history and intense fandom.

On a recent evening, the line to the orange glow of the Aperol Spritz pop-up was just as long as the queue to get inside of the tennis matches itself. On this particular night, the aforementioned Alcartaz was facing off against his German competitor Alexander Zverev. But as fans settled into their seats for the match-up, many were holding event-friendly plastic chalices of the light orange cocktail.

While the Honey Deuce has been around for less than 20 years, the Aperol Spritz recently celebrated a tasty centennial. Invented in 1919 by Luigi and Silvio Barbieri in northern Italy (its name is an Italian spin on the French word apéritif). It’s said that the cocktail didn’t become popular until after the brutal days of World War II came and went in the country.

In those post-war years, Italy experienced what became known as an economic “boom” , becoming world famous thanks to fashion (Gucci, Prada), film (Federico Fellini and Roberto Rosselini), automobiles (Fiat, Ferrari, Lamborghini) food (with Italian cuisine, from pizza to pasta, quickly gaining popularity beyond its borders). Starting then and growing ever since, the cocktail has been synonymous with summer and cemented in culture, a staple wherever seaside cocktails are served, with sales spiking within the past five years.

Its global virality could be traced back to 2018, when sales rose 48 percent year-to-year. By 2022, sales of Aperol rose by 72 percent. Parent company Campari has relayed that 300,000 Aperol Spritzes are sold daily in the Veneto region of Italy alone.

In recent times, the HBO series The White Lotus featured the culture of the cocktail on full display. Naturally, the Aperol team at the US Open invited the series star Meghann Fahey, who played the hapless Daphne, as their guest one night.

As fans perspired through sky-high humidity and record-breaking temperatures at the Queens, which hovered near 100 during the day for much of the multi-day competition (on this night, Alacraz wound up beating Zverev), cue the Aperol Spritz to come to a quenching rescue. Match point.

Make your own Aperol Spritz

Ingredients:

• 3 parts of Prosecco D.O.C.
• 2 parts of Aperol
• 1 splash of soda water
• Orange slice

Preparation: Place ice cubes in a stemmed balloon glass. In order, pour ice cubes, Prosecco, Aperol, and soda into a glass. Stir, and top with the orange as a garnish.

The post At the US Open, Cocktails and Tennis are a Perfect Serve appeared first on Chilled Magazine.

Source: Mixology News

Calling all bartenders and mixologists enter the Live Joyously Sparkling Cocktail Competition!

We are looking for creative individuals to conceive of a cocktail using Le Grand Courtâge’s (LGC) Blanc de Blancs or Brut Rosé.  We want the creation to embody the French spirit of Joie de Vivre and living joyously as we are about elevating and celebrating the every day!

There is still time to enter, deadline 9/15! Click here to enter and for competition rules.

A Chance to Win 7 Total Prizes:

Open to trade, distributors, and cocktail personalities

Top Blanc & ​Rosé Winner gets $2000!

• 1st  place –  $2000 (2)  both Blanc and ​Rosé ($4000 could be awarded to 1 person)
• 2nd  place –  $1000
• 3rd  place – $500

Honorary Mentions:

• Riff on a Classic – $300
• Fun & Unique – $300
• Easiest to Replicate (<4 ingredients) – $300

Top 2 will also receive a complimentary bottle of Le Grand Courtâge every month, for a whole year!

Additionally, the 20 selected cocktails along with the winner’s name and bio, will also be featured on our Cocktail Cards which are given out to trade for inspiration, on our website, on our social platforms in our downloadable cocktail booklets and in Le Grand Courtâge’s Brand Overview.

Entries are Pouring into the Live Joyously Sparkling Cocktail Competition! Check out these two!

Tim Weigel

Las Vegas, NV

Life is too short to not share the good times with a great partner. My partner Veronica is not only my wife, but my best friend and the most joyous time are the ones spent together sitting in our pool drink in hand and stargazing. It’s these little things in life that makes joyous occasions, and this cocktail embodies that by the lively fruity and playful floral flavors that come alive when the Le Grand Courtage bubbles take hold.

The Little Things

Ingredients:

• 3 oz Le Grand Courtage sparkling
• 6 raspberries (muddled)
• 1/6 whole lime (cut into a wedge squeeze lime juice and drop into mix)
• 1/2 oz Lejay cassis liqueur
• 3/4 oz Marie Brizzard peach liqueur

Preparation: Muddle the raspberries within a mixing tin squeeze the lime juice from 1/6 lime (wedge) and drop into the tin and proceed to add the Lejay cassis & peach liqueur. Shake previous ingredients with ice and then add the Le Grand Courtage Rose to the mix. Double strain into chilled Nick & Nora and garnish with raspberry spear and flower.

Simone Van Eeden

Seattle, WA

To live joyously to me means to have spontaneous fun and that is exactly what this cocktail embodies. It’s light floral flavor with a hint of sweetness is an amazing spring/summer or special occasion companion. And the beautiful light pink hue with delicate bubbles and cascading bobas catches your eye from across the room.

Ingredients:

• 3/4 oz Vodka
• 1/4 oz Lychee Liqueur
• 1/4 5oz Elderflower Liqueur
• Topped With Le Grand Courtage Brut Rose
• 1 bar spoon Lychee popping bobas

Preparation: Build cocktail in champagne flute.

The post There’s Still Time to Enter Le Grand Courtâge Cocktail Competition and Win Pp to $4000! appeared first on Chilled Magazine.

Source: Mixology News

Hard Truth Distilling Co., an award-winning whiskey distillery located in Brown County, Indiana, today announced a new Sweet Mash Rye whiskey project in collaboration with Mellencamp Whiskey Company.

The new partnership will include a four-part, limited collectors series of Hard Truth’s award-winning Sweet Mash Rye Whiskey. The first release called Harvest Sweet Mash Rye featuring a new, yet to be released mash bill from Hard Truth utilizing 100% grains grown by the distiller’s farmer partners, all located within the state of Indiana, not far from their Brown County distillery grounds.

The partnership of Hard Truth and Mellencamp Whiskey just made too much sense not to happen. It was clear from their earliest discussions that they shared the same small-town roots, a fierce determination to make high-quality spirits, a longtime support of Indiana farmers, and a love of their hometowns.

“By supporting and collaborating closely with our local farmers we are able to offer the highest quality and hyper-regional flavor profile in our whiskeys,” said Smith.

“It is our farmer’s dedication to sustainable farming that inspired us to create our new ‘Grounded in Truth’ campaign that provides funding to educate others on how to grow the highest quality grains, while at the same time being good stewards of the land.”

Each release will feature a unique whiskey expression hand selected and married by Hard Truth’s Master Distiller Bryan Smith, with Hud Mellencamp and Levi Collison from the Mellencamp Whiskey Co. Each bottle in the collectors series will feature original artwork by John Mellencamp.

Visit hardtruth.com for the complete Hard Truth experience.

Harvest Sweet Mash Rye will be officially launched at the Hard Truth Distillery on September 9 during a special kickoff event. Harvest Sweet Mash Rye will then be on sale immediately at the distillery and subsequently rolled out nationally to select retailers around the country from September through December.

Join the official launch of a new Sweet Mash Rye whiskey—Harvest Sweet Mash Rye from Hard Truth Distilling Co. in collaboration with Mellencamp Whiskey Company.

September 9th, 2023

Hard Truth Distilling Co.

418 Old State Rd 46 – Nashville, IN 47448

11:00-1:00 Tours and Tastings Center

Meet & Greet:

Bryan Smith, Master Distiller & Co-Founder, Hard Truth Distilling, Co. Hud Mellencamp, Mellencamp Whiskey Company, Levi Collison, Mellencamp Whiskey Company

1:30-2:30 Tastings (including Harvest Sweet Mash Rye)

Three tasting areas:

• Tours and Tastings Center
• Package Store
• Hard Truth on the Rocks Patio area

Concert:

3:00-6:00 Indiana Boys

7:00-9:00 Clayton Anderson

The post Introducing Harvest Sweet Mash Rye: A Hard Truth Distilling Co. and Mellencamp Whiskey Collaboration appeared first on Chilled Magazine.

Source: Mixology News

“Happiness is…finding two olives in your Martini when you’re hungry.” – Johnny Carson

I may be biased, but no drink evokes more sexiness and confidence than the Dirty Martini. I don’t know if it’s the long, elegant stemware or the olive casually leaning inside the glass, but the image has become iconic in American culture. The classic Martini solidified its place in history by becoming the calling card for the Rat Pack, Ernest Hemmingway and the most infamous fictional spy, James Bond. Eventually this classic got a savory upgrade with the addition of olive brine creating an edgier, “Dirty” version. The Dirty Martini has had an interesting journey into widespread popularity, but the details are sometimes murkier than the drink itself.

There are few theories as to the origin of the Martini, itself. The leading one’s place its conception in Northern California during the mid 1800s Gold Rush. A prospector who struck it rich, went to a local bar to celebrate his good fortune. If you believe the citizens of Martinez, California, this man stopped in on his way to San Francisco. He ordered a glass of Champagne, and when the bartender realized he was without, he insisted on creating a new drink for the man. Using his limited selection, the bartender combined gin, vermouth, bitters, maraschino liqueur and a slice of lemon.

As the story goes, the man paid for the drink with a gold nugget and the “Martinez Special” was born. The prospector spread the word about the amazing cocktail to people in San Francisco, and the name was shortened to “Martini.” The other prominent theory places the prospector in San Francisco on his way to Martinez. There at the Occidental Hotel, the famous bartender Jerry Thomas supposedly concocted the drink for the man, mixing Old Tom gin, vermouth, bitters and maraschino. We’ll never know the truth of the Martini’s actual origins, but it lies somewhere in the 40 miles between these two cities. Either way the Gin Martini was created, and it quickly took off.

Around 1901 someone decided to give the Martini a salty kick. It is, “believed” that across the country in New York, a bartender named John O’ Connor took the groundbreaking step of muddling olives and adding a splash of olive brine. This completely changed the game for Martini drinkers like FDR, who stayed buzzed on them in the White House for almost four terms. Some even believed Roosevelt was the creator of the Dirty Martini because of his affinity for the drink. The love of the Dirty Martini was not as easily earned by the rest of the public. It wasn’t until the introduction of the tax deductible “Three Martini Lunches” of the 60s and 70s, that the Dirty Martini BOOMED (as seen on Mad Men).

“The threeMmartini lunch is the epitome of American efficiency. Where else can you get an earful, a bellyful and a snootful at the same time?” Gerald Ford

The Dirty Martini has gone through quite a revolution since its beginning. Gin was always used as the base for all Martinis until 1953, when James Bond introduced the “Vesper Martini” in Casino Royale. This famous cocktail, “shaken not stirred” was made of gin, vodka and Kina Lillet. The vermouth was dropped which foreshadowed the waning of its popularity in the future. As spirits become more refined the necessity of vermouth to soften the bite has lessened. And now that vodka was officially introduced, it quickly became the favored alternative to its botanical counterpart.

Alcohol sales in United States over the past twenty years have proven that vodka is the predominating spirit in the Martini world. Whether you make your Dirty Martini with vodka or gin, with or without vermouth, it has earned a permanent place in American Spirits history.

The Spicy Mojo

Ingredients:

• 1 1/2 oz Chopin Vodka
• 1/2 oz Olive Brine
• 1/2 oz pickle juice
• 1 splash of Tobasco
• Garnish with Jalapeno stuffed olive and Tomolive

The post A Twist in Brine—The History of the Dirty Martini appeared first on Chilled Magazine.

Source: Mixology News

Our spotlight ingredient that is transforming cocktails in the Carolinas is melon.

Melon is one of the best summer fruits. Light, refreshing, and sweet, it only makes sense to find ways to incorporate it into your cocktails!

Whether you juice it, puree it, or turn melon cubes into ice cubes, the possibilities are endless!

Here are beverage directors Zac Rogerson, Morgan Hurley, and Ethan Schneider’s three cocktails incorporating melons in three different ways, using three different melons: Cantaloupe, watermelon, and honeydew.

The Baja Tanga

Mex 1 Coastal Cantina – Charleston, SC

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

Ingredients:

• 1 1/2 oz 100% Agave Blanco Tequila
• 2 oz Watermelon puree*
• 1 oz Rose Wine
• 3/4 Lime Juice
• 1/2 oz Agave Nectar

Preparation: Combine all ingredients in a shaker and shake vigorously for 10 seconds.  Strain into a new glass with fresh ice and half salted rim and garnish with a watermelon rind.

*Watermelon Puree

Cut a watermelon in half and pull out the watermelon pieces. Put into a blender and quickly blend. Strain out the pulp in a fine mesh strainer and keep the puree.

Pro-tip: Turn the watermelon shell into a keg or punch bowl for serving!

Yuzu So Crazy

Herd Provisions, Charleston, SC

Recipe courtesy of Herd Provisions Beverage Director Ethan Schneider

Ingredients:

• 1 oz four pillars yuzu gin
• 1/4 oz yuzu juice
• 1/4 oz Lemon juice
• Melon Ice Cube*

Preparation: Shake the above ingredients over ice until cold and double strain. Top with 4 oz mountain valley sparkling or Topo Chico. Garnish with honeydew ice and lemon twist. Serve in a Collins glass.

*Honeydew Ice Cube

(Makes 6 qts of ice)

Cut off the rind of 3 honeydew, scrape out the seeds, and chop into pieces. Purée down the honeydew.

Blend the honeydew and strain through a fine mesh sieve, being sure to push out all the juice. Add 1 quart of simple syrup (1:1 water to white sugar) and 1 qt of water. Place into 2x2x5 ice molds and freeze.

One in a Melon

Wye Hill Kitchen & Brewing – Raleigh, NC

Recipe courtesy of Wye Hill Hospitality Beverage Director, Zac Rogerson

Ingredients:

• 1 1/2 oz of Fresh Cantaloupe Juice
• 1 1/2 oz of Blanco Tequila
• 3/4 oz of fresh lime juice
• 1/2 oz of Coconut water
• 1/2 oz Jalapeño Syrup*
• 1/2 oz of Cinnamon-Ginger Syrup**
• 2 dashes of Angostura bitters

Preparation: Add all ingredients into a shaker, shake vigorously, and strain into a glass with ice.

*Jalapeno Syrup Recipe

Ingredients:

• 3 jalapeños
• 1 pint of sugar
• 1 pint of water
• 1 teaspoon of salt
• 2 tablespoons of lemon juice

Preparation: Slice the jalapeños into thin slices. Combine water and sugar in a pot and heat until the sugar dissolves. Add the other ingredients and let the jalapeños steep on the heat for 3 minutes. Let the jalapeños steep off the heat for 10 minutes. Pour the mixture into a blender and blend until everything is completely incorporated. Strain off the solids.

**Cinnamon-Ginger Syrup Recipe

Ingredients:

• 1 quart of water
• 1 quart of sugar
• 1 pint of ginger root (peeled and shredded)
• 2-3 teaspoons of ground cinnamon

Preparation: Peel the skins off of the ginger root then shred the root, in a blender or with a grater. Place the sugar, water, and cinnamon into a pot. Place the pot on the heat and start stirring. Try to break up the cinnamon (it will clump) and also make sure the sugar is not sticking to the bottom of the pot. Once you release the sugar add the shredded ginger root. Stir the mixture consistently until the mixture starts to simmer. Let simmer for around 2 minutes and then take it off the heat. Place the mixture into a container, then seal it. Let the mixture steep for 30 minutes. Strain off the solids.

The post Mixing with Melon appeared first on Chilled Magazine.

Source: Mixology News

An exceptional guest experience and creating connections is what Demi Natoli, Beverage Director at Graduate Nashville, prides herself on, and it’s evident by her successes.

A Florida native and of Cuban American heritage, Natoli entered the hospitality industry at just 12 years old, and while attending college to obtain a Fine Arts degree in Apparel and Textile Design, she bartended at several restaurants, at which time she fell in love with working behind the bar, crafting cocktails, and making connections with her guests. Subsequently, she became a bartender full-time and accepted a position at a Chicago tiki bar, Lost Lake. In 2019, after being nominated for several awards, she relocated to Nashville and after a few gigs, found her way to Graduate Nashville.

At Graduate Nashville, Demi implements strategic operations for their in-house bar and restaurant White Limozeen, and acts as advisor of the beverage programs for their other two concepts: Cross-Eyed Critters Watering Hole and Poindexter Coffee. Each concept brings with them a uniqueness that Natoli can capitalize on with her creativity.

“At White Limozeen, ‘more is more’ when it comes to garnishes, and pink, glitter, and Jell-O are no strangers here. We focus on creating cocktails that are nostalgic, with fresh ingredients and playful flavors and we source natural French wines to pair with our French-ish food program. Our karaoke bar, Cross-Eyed Critters, has a menu that is full of shots and crushable drinks that one can enjoy right before you get up on stage.”

Natoli interestingly draws inspiration from the music she is surrounded by day-to-day. “A lot of my drink ideas are based on whatever album is on repeat in my car. For example, our current Margarita at White Limozeen is called Cherry Blossom Baby, based on one of the songs from Kacey Musgraves’ latest album. I will usually pick songs that skew a little more country that I know our guests will like, too. Because Cross-Eyed Critters is karaoke-focused, the drink names are always based on songs. Genres can range from disco to metal; my music taste is a little all over the place, but it’s always fun when someone recognizes what song the drink is named after.”

When advising today’s bartenders on how to advance in their field, Natoli believes genuine hospitality, crafting drinks your guests like, and involving your staff in the process are the key. “Drink trends will fade, and popular bars come and go, but people who truly care about their guests and their experiences will always stand out!”

The post Beverage Director Demi Natoli Shares Her Story of Musically Inspired Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Kevin Hart’s Gran Coramino Tequila, the ultra-premium tequila brand launched a new brand campaign with the debut of their anthemic film “Club Coramino,” to celebrate its brand mantra, “Hard Work Tastes Different.”

“Hard Work Tastes Different” celebrates the ethos that Kevin Hart follows and mirrors his widely known position as the “Hardest Working Man in Hollywood.”

The ultra-premium tequila brand launched in 2022, cofounded by the comedian, entertainer, and businessman Hart, and 11th generation tequila producer Juan Domingo Beckmann, and created with Global Brand Equities and Proximo Spirits. Gran Coramino was born from two creators who are at the top of their craft, joining together to create a Cristalino and Añejo tequila where their hard work is evident in every delicious sip.

The campaign pays tribute to the cinematic style of Goodfellas with an homage to one of the most complex scenes ever shot in cinematic history—the iconic one-shot date scene. The film stars Kevin and his wife Eniko Hart on their own date night, featuring a surprise cameo from Goodfellas alum Michael Imperioli. Gran Coramino teamed up with director Sam Washington and Hartbeat, Hart’s multi-platform entertainment company, to bring this vision to life.

For more information visit www.GranCoramino.com.

The post Kevin Hart Stars in Gran Coramino Tequila’s Club Coramino film appeared first on Chilled Magazine.

Source: Mixology News

The craft cocktail movement has raised the standards of drink making. This has produced innovations, talents, and recipes that have elevated the industry.

Though we welcome this raising of the craft, one aspect of cocktail culture often gets forgotten—cocktail making is supposed to be fun!

In the spirit of the craft, Deep Eddy Vodka invited bartenders to create an original cocktail recipe featuring Deep Eddy Ruby Red Grapefruit Vodka. The inspiration for the cocktail was to be balanced, delicious, creative, exciting, and of course, FUN!

A total of four bartenders, one from each U.S. regional competition (Denver, New York City, Atlanta, and Chicago) will be chosen to compete as semi-finalists in Austin, TX, and receive $1000K each.

During the final competition, one Grand Prize Winner will receive $5000K and the opportunity to be featured on the Deep Eddy Vodka website, social media, and ad announcing the winning Craft the Fun cocktail.

Congratulations to the Chicago Winner – Mackenzie Helm

The Deep End

The post Check Out The Deep Eddy Vodka Craft the Fun Semi Finalist in Chicago appeared first on Chilled Magazine.

Source: Mixology News