Honolulu Bars Archives - Page 46 of 407 - Side Bar

Turning pumpkins into a sake-like beverage may sound weird, but it’s a creative way to tackle food waste while producing a delicious, seasonal drink.

Every Halloween, a staggering 1.3 billion pounds of pumpkins are discarded across the United States. Takashi Sato, the eighth-generation brewer and president of San-J Tamari, is challenging people to change the way they do away with their carved decorations. Sato promotes a unique twist on sustainability through social media, urging people to transform their leftover jack-o-lanterns into delicious, fermented drinks instead of throwing them away. His seasonal campaign offers a recipe for pumpkin amazake, a sake-like, mildly sweet Japanese beverage, to combat food waste while adding something unique to the colder months.

“Halloween is such a widespread holiday where so many pumpkins are simply thrown away. By presenting a challenge for people to think creatively about how they can reuse them, it becomes a fun way to tackle this problem.”

Sato believes in using fermentation, a technique paramount to his family’s brewing legacy, to help prevent spoilage and extend the life of food. For Sato, promoting pumpkin repurposing is not only about promoting a holiday; it’s about shifting the public’s view of sustainability. Fermentation, particularly through the use of koji, a Japanese mold rich in enzymes, helps bring out the natural sweetness of pumpkins without adding sugar, which makes them more flavorful and versatile. Koji enzymes break down carbohydrates, intensifying the taste of pumpkin and creating a rich, satisfying flavor. Koji produces enzymes that break down carbohydrates more thoroughly than other typical cooking methods, which makes pumpkin amazake unique and accessible to people eager to try sustainable cooking at home. San-J’s research team worked diligently on the pumpkin amazake recipe, usually reserved for soy-based products, and used their expertise to work with pumpkins They combined the pumpkin with koji rice to heighten sweetness and bring out a distinctive taste.

“It’s so exciting when we can apply our long-standing knowledge of koji to a new field.”

To spread the word, Sato and his team have gone so far as to attend university lectures and hackathons. Recently, at a lecture at Stanford University, students shared innovative ideas, such as creating fermented condiments from surplus crops to use in cafeterias. These initiatives not only promote sustainability, but also inspire younger generations to apply different techniques to reduce food waste.

For Sato, pumpkin waste is just one facet of a much larger issue. He hopes his campaign will encourage people across the country to consider how they can reduce food waste with local produce in their own communities. By starting small and working with regional ingredients, Sato believes individual actions can collectively drive meaningful change. “The collective impact of these efforts can ultimately influence a wider audience and create sustainable change.”

Sake

Pumpkin Amazake

by Takashi Sato, president of San-J

Ingredients

• Pumpkin (5oz without skin)
• Koji (4oz)
• Water (10oz in the beginning and another in the middle)

Preparation

1. Cut the pumpkin and take the seeds out. Microwave the pumpkins for 4-5 minutes and leave them until they cool down.
2. Take the skin out.
3. Mush pumpkin well.
4. Add water and koji.
5. Mix well.
6. Put pumpkins into an Instant Pot or slow cooker.
7. For Instant Pot, select “Keep Warm” with medium temperature.
8. Set the timer to 12 hours.
9. For other cookers, set the temperature at 140F.
10. Stir well two times during those hours.
11. Don’t put the lid on.
12. Instead, put a towel over the cooker.
13. You can add another 10oz of water once at 8 hours if it evaporates and becomes less.
14. At the end of 12 hours, if you still feel a grassy flavor, you can extend the cooking time for another 12 hours or even longer.
15. You should add adequate water during those hours/days.

Additional Notes

Note: If you don’t like the grainy rice, you can use a mixer at the end. You can also add more water if it’s too thick.

Thermos Recipe

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Ingredients

• Same as above

Preparation

1. Put pumpkins in a pot and heat to 140 degrees.
2. Put pumpkins into a thermos and leave them.
3. During 12 hours of Saccharification, check the temperature once or twice.
4. In case the temperature goes down, heat pumpkins again in a pan and put them back into the thermos.
5. Leave pumpkins in the thermos for 12 hours in total from the beginning.

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The post How a Brewer Is Repurposing Halloween Pumpkins appeared first on Chilled Magazine.

Source: Mixology News

’Tis the season for whiskey drinking!

This holiday season, embrace the warmth of togetherness by sharing the spirit of Glendalough Whiskey—specifically, the rich flavors of Double Barrel and Pot Still Whiskeys.

These exceptional spirits are ideal for creating cozy moments, whether you’re gathered around a crackling fire with friends or enjoying a quiet evening with family. Their smooth profiles and complex notes make them not only delightful to sip but also a thoughtful gift for those special people in your life. Whether you’re toasting to old memories or making new ones, Glendalough Whiskey adds a touch of magic to every occasion. To help you celebrate is the Pining For Manhattan cocktail, perfect for elevating your holiday gatherings.

Find the full recipe below.

Sherry, Whiskey

Pining For Manhattan

Ingredients

• 2 oz. Glendalough Double Barrel Irish Whiskey
• .5 oz. Pedro Ximenez Sherry
• .5 oz. Oloroso Sherry
• 2 dashes Orange Bitters

Preparation

1. Stir all ingredients with ice.
2. Strain into a glass.
3. Enjoy!

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The post Cozy Up with Glendalough Whiskey’s Pining For Manhattan Cocktail appeared first on Chilled Magazine.

Source: Mixology News

As the holiday season approaches, there’s one cocktail that stands out for any gathering: the Bloody Mary.

Whether you’re preparing for a turkey trot, enjoying football Sundays, or just looking for a little extra “kick” to navigate the holiday hustle and bustle, the Bloody Mary is a brunch favorite that always delivers.

This year, elevate your Bloody Mary with Ancient Olive Trees Dirty Martini Juice. Crafted from the finest California-grown olives and aged in barrels, this juice is triple-filtered for a pure, crisp flavor that will transform your cocktail from good to unforgettable. With its rich, tree-to-table flavor, Ancient Olive Trees brings a touch of elegance to your holiday drinks, ensuring your Bloody Mary stands out.

The Dirty Bloody Mary, created by mixologist Sarah Gualtieri (@the.boozy.ginger), takes full advantage of the premium quality and sophistication that Ancient Olive Trees Dirty Martini Juice brings to the table.

Vodka

Dirty Bloody Mary

by Sarah Gualtieri – @the.boozy.ginger

Ingredients

• 2 oz. Vodka
• 4 oz. Tomato Juice
• 1 ½ oz. Ancient Olive Trees Dirty Martini Juice
• ½ oz. Lemon Juice
• 2 dashes Worcestershire Sauce

• 2 dashes Hot Sauce
• Pinch of Celery Salt
• Pinch of Paprika
• Pinch of Black Pepper
• A few stalks of Celery

Preparation

1. Add ingredients into cocktail shaker.
2. Shake!
3. Line rim of glass with lemon and spicy salt.
4. Strain over ice.
5. Garnish with olives, celery stalks and lemon.

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The post Elevate Your Holiday Gatherings with a Dirty Bloody Mary appeared first on Chilled Magazine.

Source: Mixology News

It’s the day after the New Year dawned and I’m in my bright, sunny room at The Breakers.

One of the most iconic hotels not only here in Palm Beach, Florida, but in the nation as a whole, the sprawling property has been in operation since 1896. Every corner is awe inspiring, from its gargantuan lobby and stunning floral displays, to an intricate network of pools. But aside from the views of the splashing Atlantic Ocean from my room, one of the show-stopping attributes of The Breakers is the massive bar HMF.

Sure, a hotel needs to have comfortable rooms, and I guess should have beds, too. But, to me, the most important facet of any hotel is its bar. Yes, the hotel bar is a thing of beauty, a gift from the vacation Gods, a thing of supreme convenience; a place to kick one back within, as my cousin refers to it, “stumbling distance” from your room. HMF counts as the cream of the crop.

Named after The Breakers’ founder Henry Morrison Flagler, the 11,050 square foot space boasts a wine list north of 50,000 bottles and 2,000 unique selections, while the cocktail menu is as thick as the novel on the nightstand you keep putting off reading. I couldn’t help but page through this one, though. On this particular night, I opted for a rare Grappa and because it’s a holiday, I celebrate with a flaming Baked Alaska, my first time having the treat. True to form, it comes out flaming and the Grappa comes out yellow. I throw it back.

Due north of the sandy shores of Florida, closer to where I live in New York City, lies another hotel with an equally memorable bar program. While The Breakers may have opened over a century ago, Virgin Hotel New York, in the city’s NoMad neighborhood, has barely been open a year. Regardless of its status as a brand new Big Apple haunt, its slick space is smoothly run and boasts a variety of amenities. Walking into the lobby, which lushly incorporates the brand’s trademark red color into its design, the hotel is quickly becoming known for a bevy of notable F&B operations. Even before its upcoming opening, the small, cocktail-focused space, The Riff Raff Club, is turning heads, considering its mastermind is the acclaimed bartender Charles Joly (known for bartending The Oscars among other starry events). Meanwhile, a staple of the hotel since its late 2023 opening is Everdene, an all-day rooftop restaurant and bar where I found myself one spring day.

Before then, I couldn’t help but partake in the hotel’s Exhale Spa, a tranquil space that boasts a snow room (with flakes of fresh white stuff trickling down), as well as a large, hazy steam room and a sweltering sauna. I opt for an experience in a “zero gravity chair,” which includes sound and vibrational therapy. I slip on my compression boots and bask in the silence and meditate on what I’m about to order.

Feeling refreshed, zen, and thirsty, it was time for brunch at Everdene. I walked past the front desk of the restaurant one night and the place was absolutely packed, but considering I’m here on an early Sunday afternoon, it’s decidedly less so. Aside from the fluffy spelt pancakes and smoked salmon platter that populate the menu, Everdene’s unique cocktails include what they call The G.O.A.T: Lobos Reposado Tequila, Pear Puree, Chili Syrup, Lemon and Cinnamon. It’s a sweet, sour, and spicy delight. And because no brunch can be complete without at least one Espresso Martini (Everdene whips theirs up with Mr. Black, Belvedere and fresh espresso), I order one up. Sabrina Carpenter would be proud.

While rare Grappas and inventive cocktails are perfectly nice, sometimes I find myself turning to the classics. Clear across the United States, it was in Los Angeles where I ordered an Extra Dirty Martini while staying at the Hotel Per La. While it is located squarely in the city’s fast-changing Downtown, the style is uniquely Italian-inspired, right down to its ornate lobby. As per usual, there’s a swank rooftop bar with a view of the city and a pool. But down below, just beyond the elevators that whisk guests up to their room, lies Ristorante Per L’Ora, a true hotel gem, if I’ve ever seen one.

Italian coastal is the name of the game here and I nosh on perfectly-crisp calamari, a caesar salad (which coincidentally is celebrating its 100th birthday this year) and a succulent Veal Milanese. When it comes to my libation, I opt for an Extra Dirty Ketel One Martini. “Extra dirty,” I repeat, with the same fever of somebody ordering a rare steak. Sometimes, bartenders are hesitant. “He can’t mean too dirty,” they may say to themselves when I first order. However, when I put the emphasis on it, it’s a signal that there is no limit to my dirty dreams. My waiter (who, much like the rest of the city, says he is an aspiring actor), brings one over from the bartender; it’s perfectly chill and goes down as smooth as can be. I can’t help but offer a cheers to the hotel bar: from Palm Beach to New York and Los Angeles, they always manage to hit the spot.

Here’s some other notable hotel hotspots for drinks for your next vacation

Botero Bar: Grand Wailea Resort, Maui, Hawaii

An open-air oasis with top-quality cocktails, Hawaiian favorites, and a large collection of Colombian sculptor Fernando Botero’s works of art.

Piano Bar: The Betsy, Miami, Florida

The bustling spot located on the city’s famed Ocean Drive boasts a chic clientele, a tinkling piano player almost every night, and flanks LT Steak and Seafood, one of the best restaurants in the city.

The Lounge: Limelight Aspen, Aspen Colorado

Tucked in the Rockies, this comfortable space regularly boasts live music, top-notch mountain-town grub, and perhaps most surprisingly, an extensive collection of Pisco.

White Limozeen: Nashville, Tennessee

Views of the Nashville skyline complete with vintage furniture and an inventive menu, the Dolly Parton-themed also boasts a giant sculpture of the beloved star.

The post The Beauty of Hotel Drinks: Staying and Sipping in Palm Beach, New York and Los Angeles appeared first on Chilled Magazine.

Source: Mixology News

A new season is officially upon us, meaning it’s time to swap tropical flavors and replace them with warm and cozy cocktails.

This time of year invites us to embrace warm spices and rich flavors. These six cocktails will not only be the perfect opportunity to showcase seasonal ingredients but also allow for the opportunity to get creative and add your twist to personalize them. Whether you’re aiming to refresh a bar menu or want to elevate your cocktail-making skills, allow one of these cocktails to be your inspiration for something new.

Here are six cocktails to get you in the fall spirit.

If you’re new to the world of bourbon, here is the perfect thing to wet your whistle. The Campfire Old Fashioned has notes of maple, pecan, and coffee and is garnished with an orange peel to add a pop of brightness.

Whiskey

Campfire Old Fashioned

Ingredients

• 2 parts Bib & Tucker Double Char Bourbon
• 0.25 part Maple Syrup
• 2 dashes Coffee Pecan Bitters
• 2 dashes Black Walnut Bitters
• Garnish with Orange Peel

Preparation

1. Add Bib & Tucker Double Char Bourbon, maple and bitters to mixing glass over ice.
2. Stir for 30 seconds until cold.
3. Strain liquid over fresh ice into rocks glass and garnish with orange peel.

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This cocktail highlights seasonal favorites like apple cider, cinnamon, and ginger. It’s a great take on a classic margarita. Tequila can be enjoyed all year round, depending on what it’s mixed with.

Hard Cider, Tequila

All Falls Down

by Jon Basil

Ingredients

• 2 oz. Jon Basil Reposado
• 1 oz. Apple Cider Juice
• .50 oz. Lemon Juice
• 1/4" Knob of Ginger
• .25 oz. Agave
• Pinch of Cinnamon

Preparation

1. In a mixing tin add ginger.
2. Muddle.
3. Add remaining ingredients.
4. Ice, Shake, Strain into iced Rocks Glass.
5. Garnish: 3 Apple Slices.

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If you aren’t ready to say farewell to summer, this fruity and herbaceous recipe is for you. Its sweetness from the simple syrup is balanced with the tartness from the fresh lemon juice
making it a refreshing cocktail that doesn’t lean too heavily on summer flavors.

Gin

Graveyard Smash

Ingredients

• 2 oz. Empress 1908 Cucumber Lemon Gin
• 3/4 oz. Fresh Lemon Juice
• 3/4 oz. Simple Syrup
• 4 Mint Leaves
• 3 Cantaloupe Cubes

Preparation

1. In a shaker tin, muddle cantaloupe cubes with the liquid ingredients.
2. Add mint leaves and lightly press to express oils.
3. Shake over ice and strain over crushed ice.
4. Garnish with mint sprig and cantaloupe balls.

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No fall cocktail list would be complete without a little pumpkin. While the earthy sweetness from pumpkin might not be for everyone, giving this twist on an espresso martini a try is worth it. It takes the fan-favorite pumpkin spiced latte flavor and adds a boozy touch.

Liqueur, Vodka

Kettle One Pumpkin Spice Espresso Martini

by Pamela Wiznitzer

Ingredients

• 1.5 oz Ketel One Vodka
• .5 oz Coffee Liqueur
• .75 oz. Pumpkin Allspice Syrup*
• 1 oz. Coffee Concentrate**

Preparation

1. Combine ingredients into a shaker with ice and shake vigorously for 7 -1 0 seconds.
2. Strain up into a chilled martini glass and garnish half of the cocktail with pumpkin spice and espresso powder.

*Pumpkin Allspice Syrup

---

Ingredients

• 2 cups of water
• 1 tbsp pumpkin spice
• 1:1 sugar

Preparation

1. Boil 2 cups of water with 1 tbsp pumpkin spice on high for 5 – 7 minutes.
2. Watch for any boil-up or overflow and stir while boiling.
3. Reduce to a simmer for 5 minutes and remove from the stovetop.
4. In a jar or bowl, measure out the reduced liquid, it will be less than 2 cups because of evaporation during the boiling process, then measure out the same quantity in sugar for a 1:1 ratio and add the sugar to the pumpkin spice liquid.
5. Mix until dissolved and keep in the fridge for up to 3 weeks.

**Coffee concentrate

---

Ingredients

• 1 cup cold brew
• 1 tbsp instant espresso powder

Preparation

1. For best “at-home” version: Mix 1 cup of cold brew or store purchased iced coffee and mix with 1 tbsp instant espresso powder.

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The beloved Negroni gets a makeover with this recipe. It’s a beautiful blend of herbal and spiced notes accompanied by bitterness from the Campari. Visually appealing from the outside, it captures the flavors of autumn with every sip.

Fortified Wine, Gin, Vermouth

Monkey 47 Pie Spiced Negroni

Ingredients

• Monkey 47 Pie Spiced Negroni
• 1 parts Pumpkin Pie Mulled Wine
• ¾ parts Campari

Preparation

1. Build in a glass.
2. Add ice and stir.
3. Garnish with an orange twist and a cinnamon stick.

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Fruit-forward cocktails can still be offered in the fall, and this one should definitely be on your radar. The rum-based cocktail uses blood orange juice, which is almost in season. It’s perfect for those who want something fruity and refreshing rather than spiced and warm.

Gin, Vermouth

Orange Eclipse

Ingredients

• 2 oz. Mount Gay Eclipse
• 1 oz. Blood Orange Juice
• .5 oz. Sweet Vermouth
• 4 dashes of Angostura Bitters

Preparation

1. Add all ingredients to shaker.
2. Add ice, shake and strain into chilled coupe.
3. Garnish with orange peel.

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The post 6 Fall Cocktails to Warm Your Spirits appeared first on Chilled Magazine.

Source: Mixology News

At The Select in Charleston, S.C., The Goldfinch cocktail pays homage to the color of the drink as well as the native South Carolina bird.

“The drink itself is inspired by the history of the area and the unique spices brought to the area that have since made themselves part of the Charleston culture,” says Managing Partner, Jen Bresnahan.

Check out the recipe below!

Vodka

The Goldfinch

by The Select Charleston

Ingredients

• 1 ½ oz. Deep Eddy Vodka
• ½ oz. Velvet Falernum
• 2 oz. Pineapple/Tamarind Syrup*

Preparation

1. Add all ingredients to a cocktail shaker. Shake until combined.
2. Strain into a bird glass – or any fun glass!

*Pineapple/Tamarind Simple Syrup

---

Ingredients

• 4 cups Water
• 1/3 Cinnamon Stick
• 1/8 tsp Turmeric
• 1/8 tsp Cumin
• 2 Tamarind Pods (2-3 pods, depending on size)
• 1 cup Sugar
• 1/2 cup Orange Juice
• 1/2 cup Pineapple Juice

Preparation

1. Bring 4 cups of water, the cinnamon stick, turmeric, cumin, and tamarind pods to a boil.
2. Add 1 cup of sugar and cook for 20 minutes.
3. Strain the mixture.
4. Add 1/2 cup orange juice and 1/2 cup pineapple juice.
5. The final yield should be approximately 4 cups.

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The post The Goldfinch appeared first on Chilled Magazine.

Source: Mixology News

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar.

Don’t forget to reference it so you can prepare for the upcoming holidays.

November is filled with good company, delicious food, and even better cocktails. There’s no better time than now to cozy up with these essential cocktails that highlight the flavors of the seasons. Giving your bar menu a revamp is a great way to entice your guests to try something new and expand their palette. Take your guests on a symphony of flavors this month and offer something exciting like a pickle-brine cocktail or classic fall flavors like apple and cinnamon.

Get your shaker ready and prepare your ingredients because it’s time to toast to a new month and new beginnings with one of these five essential cocktails.

MosKale Mule Cocktail

November 1 marks World Vegan Day, so celebrate the day with cocktails that highlight plant-based ingredients. Don’t let the bright green fool you—this libation is bright and refreshing and the perfect way to showcase the incredible flavors that veggies bring to the table. The kale and cucumber juice pairs impeccably with the herbaceous notes of ginger beer.

Apple Pie Shot

If you are looking to add something special to your bar menu, look no further. Bring the crowd in on National Shot Day (11/8) with something that highlights the season’s top ingredients. The Apple Pie Shot is crafted with three simple ingredients that are more than likely behind every bar back. If not, use this recipe as an inspiration to add your personalized flare and flavor to this sweet but boozy shot.

Sorry Mrs. Jamson

Red wine and Autumn are a perfect pairing. On November 14, celebrate National Tempranillo Day with a cocktail highlighting this full-bodied wine. This drink combines a stone-fruit jam that complements the float of Tempranillo in the best way possible. It’s the best drink for those who typically choose a glass of wine but want to switch things up for something colorful and flavorful.

Pickled Whiskey Sour

Not a fan of bread-and-butter pickles? Give this Pickled Whiskey Sour a try on National Pickle Day (11/14), and allow it to change your mind. The addition of the pickle brine to this cocktail adds just the right amount of savoriness to the classic drink. Its unique and tangy flavor is great for imbibers who want to expand their palette and get into a whiskey cocktail.

Hot Apple Cider Buttered Rum

A warm and cozy cocktail will be a hit as the days become colder. On November 18, enjoy National Apple Cider Day by pouring a glass of this Hot Apple Cider Buttered Rum drink. It will not only soothe the chill in the air, but this cocktail highlights the best flavors of the season. Combine buttered batter, rum, lemon juice, and freshly pressed apple cider to make something truly magical to celebrate the day.

The post 5 Essential Cocktails for November 2024 appeared first on Chilled Magazine.

Source: Mixology News

If you’re an avid tequila drinker and haven’t branched out to mezcal, you’re completely missing out.

Like tequila, mezcal is a Mexican-made spirit crafted from agave. And while the two spirits are similar, there are a lot of differences as well. The spirit must be made from Blue Weber agave to be considered a tequila. Mezcal, on the other hand, can be made from more than forty different agaves. The most common are Espadin, Tobala, Tepeztate, and Cupreata.

There are other differences as well (including geography), but the thing that sets the two spirits apart flavor-wise is the fact that while the agave piñas (or hearts) used to make tequila are roasted in stone or brick ovens, traditionally mezcal is made using agave piñas that are roasted in conical pits dug into the ground. This technique gives mezcal its patented smoky aroma and flavor.

Now that you learned a little bit about the differences between the two spirits, it’s time to find some to drink. Keep scrolling to see some of our favorite smoky mezcals. As a bonus, they’re all under $100 so you won’t break the bank when you purchase them.

Lobos 1707 Mezcal

This award-winning mezcal is made from 100% Espadín agave. It’s roasted the traditional way in open, conical Oaxacan fire pits, and crushed using an Egyptian stone mill. After distillation, your taste buds are met with a complex, memorable mezcal loaded with flavors like roasted agave, vanilla, spices, and enveloping smoke.

Los Siete Misterios Doba Yej Mezcal

Produced in the region of Sola de Vega in Oaxaca, this iconic mezcal is made with Angustifolia Haw agave that’s baked in underground pits, crushed using the traditional Chilean Tahona, naturally fermented, and distilled in copper pot stills as well as clay pots. The result is a sublime, sippable mezcal with notes of roasted agave, cracked black pepper, vanilla, and gentle smoke.

Mezcal Vago Elote

If you’re looking for a unique, smoky mezcal, look no further than Mezcal Vago Elote. It gets its name because, between the second distillation, the folks at Mezcal Vago infuse the spirit with roasted corn before a third distillation. The result is a memorable, sweet mezcal filled with flavors like roasted agave, sweet corn, vanilla, honey, spices, and rich, sweet smoke.

Bosscal Joven Mezcal

Produced by a fourth-generation Mezcalero, Bosscal Joven Mezcal is made using traditional methods. Made with wild-grown agave, this unique expression is known for its nose of citrus peels, roasted agave, vanilla beans, and gentle campfire smoke. The palate is a mix of sweet, vegetal agave, tangerine, white pepper, vanilla, and even richer, memorable smoke. It’s sweet, smoky, and leaves you craving more.

Del Maguey Vida Mezcal

One of the more popular mezcals for cocktail, Del Maguey offers a balanced smokiness with hints of fruit and earth.

The post 5 Smoky Mezcals Under $100 To Try appeared first on Chilled Magazine.

Source: Mixology News

With its blend of whimsy and fright, this season invites us to gather with friends and family to celebrate the spookiest night of the year — and what better way to set the mood than with some creatively crafted cocktails?

Whether you’re hosting a haunted house party or simply enjoying a cozy gathering, these delightful concoctions are sure to elevate the festivities. So, don your best costume, dim the lights, and get ready to mix up some fun — it’s time to stir up a hauntingly good time with these spirited elixirs!

Sugarfield took their clean, raw cane sugar vodka and used natural butterfly pea flowers to give it a deep purple color. It makes a beautiful addition to any cocktail program and will spook up any beverage.

Liqueur, Vodka

Lydia Deets

Ingredients

• 2 oz. Sugarfield Butterfly Pea Flower Vodka
• ½ oz. Orange Liqueur
• ½ oz. Toasted Marshmallow Liqueur
• ½ oz. Fresh Lemon Juice
• 1 drop Black Food Coloring

Preparation

1. Add all ingredients except the food coloring to a cocktail shaker with cubed ice and shake well.
2. Strain into a stemmed cocktail glass and add one drop of black food coloring.
3. Gently swirl with a toothpick.
4. Garnish with a toasted marshmallow, and make sure you don’t say Beetlejuice!

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This October, entertain your groupies and your ghouls with spirits from San Antonio-based (and supposedly haunted) Maverick Distilling. This bar/distillery/retail shop/event space sits on what was originally Samuel Maverick’s homestead just steps away from the Alamo. Stop by to enjoy drinks at the bar, shop spirits in-house, or sign up to enjoy a tasting and tour of this historic site. For those celebrating Halloween at home with craft cocktails, try a hand at making Maverick Distilling’s ghostly gin-based Corpse Revivor #2 for guests!

Absinthe, Gin, Vermouth

Corpse Revivor #2

Ingredients

• Absinthe 1 spray of glass (.05 oz.)
• 1 ½ oz. Maverick Dry Gin
• ¾ oz. Lemon Juice
• ½ oz. Dry Vermouth
• ½ oz. Orange Liqueur

Preparation

1. Get a bottle of Maverick Distilling Gin and secure the above ingredients.
2. Mix these items together, pour into a glass, and garnish with a slice of lime.

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Unleash the spirit of the hounds this spooky season with Triple Dog Irish Whiskey! Loaded with rich, smooth notes of crème brûlée, dark caramel and cracked vanilla bean, it’s perfect for stirring up spine-tingling cocktails that will haunt your gatherings. Summon Triple Dog Irish Whiskey to guide you through the shadows. Mix up their Guardians of the Underworld cocktail on spooky nights, but sip carefully…

Whiskey

Guardians of the Underworld

Ingredients

• 2 oz. Triple Dog Irish Whiskey
• 1 oz. Pumpkin Puree (unsweetened)
• ½ oz. Black Vanilla Syrup*
• ½ oz. Fresh Lemon Juice
• 4 Dashes of Cinnamon or Aromatic Bitters
• 1 Pinch of Cinnamon

Preparation

1. Smoke an Old Fashioned glass while you are building your cocktail.
2. Add all liquid ingredients to a cocktail shaker with cubed ice and shake well.
3. Strain into a smoked Old Fashioned glass over cracked or pebbled ice.
4. Garnish with blackberries or spray lemon slices with black food coloring before dehydrating.
5. Dust the top with cinnamon.

*Black Vanilla Syrup

---

Ingredients

• 1 split vanilla bean or 2 Tbsp of vanilla extract
• 2 cups water

Preparation

1. Add 1 split vanilla bean or 2 Tbsp of vanilla extract to 2 cups of water and heat covered for about ten minutes.
2. Remove the vanilla bean and stir.
3. Add 3-4 drops of black food color, stir well, and allow the syrup to cool.
4. Store in a sealed container in the refrigerator for up to 3 weeks.

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Perfect for fall festivities and delicious year-round, Milam & Greene Whiskey’s Port Cask Finished Rye Whiskey will have guests wanting another sip. This ruby-colored whiskey smells of cinnamon, chocolate, and dark fruits such as blackberries and black currants.

Vermouth, Whiskey

Port Rye Manhattan

Ingredients

• 2 oz. Milam & Greene Port Finished Rye
• ½ oz. Sweet Vermouth
• 2 dashes Angostura Bitters
• 1 dash Black Walnut Bitters

Preparation

1. Combine all ingredients in a tall mixing glass with ice and stir for 20 seconds while ice dilutes the spirits.
2. Strain liquid into serving glass, preferably a coupe or nick & nora style glassware that has a stem, and garnish with a cherry.

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The post 4 Frighteningly Delicious Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Barfly Mixology Gear by Mercer presents the Chilled 100 Bartenders with its popular and professional mixology tools, earning bartender respect and loyalty from coast to coast.

Check out our very own Dominique Jackson’s latest video where she unboxes some amazing bar tools from the Barfly by Mercer gifting program! These tools have become indispensable to Dom as she crafts amazing cocktails behind the bar each day.

In this special video, Dom demonstrates how to make a classic Hotel Nacional, a cocktail that’s sure to transport you to a tropical paradise!

Rum

Hotel Nacional

by @DrinkingWithDom

Ingredients

• 1 1/2 oz rum
• 3/4 oz pineapple juice
• 1/2 oz lime juice
• 1/4 oz 2:1 demerara syrup

Preparation

1. Shake all ingredients with ice and strain into a chilled glass.
2. Don't forget to garnish with a lime wheel for that perfect finishing touch!

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The post Watch Dominique Jackson Create Hotel Nacional cocktail Using Barfly by Mercer Mixology Gear appeared first on Chilled Magazine.

Source: Mixology News