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This Halloween, Monin is serving up spooky sips perfect for parties, courtesy of Hussain Shamseddine, Senior Marketing Manager.

Each recipe makes a full gallon, so you can batch ahead and keep the focus on the fun. From eerie margaritas to candy-inspired martinis, these crowd-sized cocktails are all about bold flavors, playful garnishes, and seasonal flair.

Liqueur, Tequila

Witch’s Brew Margarita

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Silver Tequila
• 3 oz. Blue Curacao Liqueur
• 8 oz. Monin Desert Pear Syrup
• 13 oz. Monin Margarita Mix
• 82 oz. Water
• Garnish: Dehydrated Lime, Dehydrated Orange Wheel

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Whiskey

Nosferatu Cocktail

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Premium Bourbon
• 8 oz. Monin Blood Orange Syrup
• 3 oz. Monin Cinnamon Syrup
• 92 oz. Lemonade
• Garnish: Freeze Dried Blood Orange, Mint Sprig

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Vodka

Candy Corn Martini

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Vanilla Vodka
• 10 oz. Monin Candy Corn Syrup
• 14 oz. Fresh Lemon Juice
• 32 oz. Water
• Garnish: Candy Corn, Mint
• Top each drink with International Delight Sweet & Creamy Cold Foam

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Stir batch mix often during service.
6. Pour 3 ounces of cold batch mix into a martini glass.
7. Top with cold foam and garnish.

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Tequila

Poison Apple Margarita

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Silver Tequila
• 8 oz. Monin Granny Smith Apple Syrup
• 13 oz. Monin Margarita Mix (not diluted)
• 82 oz. Water
• Garnish: Caramel Apple Skewer, Halloween pick

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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Non-Alcoholic

Ghoulish Mocktail

by Hussain Shamseddine, Senior Marketing Manager

Ingredients

• 1 750ml bottle Lyre’s Dark Cane Spirit
• 6 oz. Monin Cinnamon Syrup
• 5 oz. Monin Blood Orange Syrup
• 64 oz. Fresh Brewed Black Tea
• 28 oz. Cranberry Juice
• Garnish: Mint Sprig, Dehydrated Blood Orange Wheel, Plastic Hand Pic

Preparation

1. Pour ingredients into suitable mixing container in order listed.
2. Whisk well to mix.
3. Portion into appropriate storage container.
4. Cover, label, day dot, and store refrigerated.
5. Pour batch mix into an ice-filled serving glass.
6. Garnish and serve.

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The post Monin’s 5 Big-Batch Halloween Drinks appeared first on Chilled Magazine.

Source: Mixology News

October 27 marks National Henry C. Ramos Day, a celebration of the bartender who created one of the most iconic cocktails in history, the Ramos Gin Fizz.

Every great cocktail has a story, and few are as frothy, fabled, and misunderstood as this classic. Created in 1887 by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, the drink quickly became a Southern sensation. Ramos’s original recipe called for gin, citrus, cream, egg white, orange flower water, and soda, all shaken to a silky, cloud-like texture that became the stuff of legend. The drink was so popular that Ramos reportedly employed a line of “shaker boys” to keep up with demand, each one passing the cocktail down the line to achieve its famously long shake. The Ramos Gin Fizz wasn’t just a drink; it was a spectacle that embodied the golden age of bartending.

Today, at Nocturno Cocktail Bar in Las Vegas, Bar Director Lu Lopez is breathing new life into this classic. Trained under Attaboy’s Sam Ross and formerly of Youngblood, one of North America’s 50 Best Bars, Lopez champions the art of the timeless cocktail with a modern, approachable sensibility. At Nocturno, the Ramos Gin Fizz is the star of the menu, with a full selection of the classic Fizz and unique variations available.

We caught up with Lu Lopez to explore what makes the Ramos Gin Fizz such a timeless cocktail and how Nocturno re-imagines it for a new generation.

The Ramos Gin Fizz dates back to 1887 and remains one of the most iconic cocktails in history. What do you think gives it such lasting appeal more than a century later?

The Ramos Gin Fizz takes time and intention, which is part of what makes it special. It’s a perfect example of how a drink can be rooted in something simple but still feel elevated when it is made with care. It builds on the foundation of the traditional Gin Fizz without throwing off balance. With the Ramos, you’re adding cream and orange flower water, which transforms it into something soft, rich, and almost dessert-like in texture. An expertly crafted Ramos Gin Fizz is a memorable experience, which I think has contributed to its lasting appeal.

Henry C. Ramos’s original recipe called for patience and precision — how do you honor that tradition while making it your own at Nocturno?

We take our time, follow the recipe and keep our systems in check. Making sure we measure and whip shake hard to get that signature foam just right. After it’s poured, allowing it to settle and set for a specific time in the cold before we add the final pour gives it its signature lift. All of this comes together by maintaining the steps. This drink doesn’t allow for hiding or skipping steps. If you get even the timing wrong, you can tell. If you are finding yourself getting excited about the lift and making it too tall past step, you have an over diluted drink. It all goes back to our core belief in bartending. Follow the steps the same every time and you’ll have an amazing outcome.

The Ramos is known for its challenging technique. What do you think bartenders often misunderstand about how it should really be made?

The most common misconception is that it takes a team of bartenders passing around a shaking tin for several minutes to get the right texture. That’s just not true. If you treat the Ramos like any other egg white cocktail, but give it a little time to settle and firm up, you’ll get a silky, frothy drink every time.

You’ve said “technique beats time.” Can you share your process and the thinking behind your signature foam method?

The key is to vigorously dry shake all your ingredients for a few seconds to emulsify first, then wet shake with quality ice, but not so long that you over-dilute it. Then leave space for ice-cold soda water, which helps create that soufflé-like foam head. My pro tip is to let it sit in the freezer for a minute or two before topping off with soda. Also, always use fresh-pressed juice and quality ice. Using sour mix or ice from a freezer full of frozen meat and vegetables will ruin the flavor of your drinks.

Nocturno features an entire section devoted to the Ramos and its variations. What inspired that focus, and how do you reimagine such a classic for today’s guests?

At Nocturno, we slow down and focus on every ingredient and movement, and the Ramos Gin Fizz fits perfectly in that ethos. Our cocktail menu at Nocturno is built like a historic bar guide of the classic cocktail families, and we’ve dedicated a full chapter to modern favorites from the Fizz family. Instead of reinventing the wheel, we celebrate the classics by utilizing the highest quality ingredients, fresh pressed juices and house made syrups, and perfecting the techniques behind each drink.

The Peach Blow Fizz has become a standout on your menu. What makes it special, and how does it connect back to the original Ramos?

The Peach Blow Fizz is essentially a Ramos that swaps the orange flower water for freshly muddled strawberries. It first appeared in the Café Royal Cocktail Book back in 1937, and oddly enough, even though there’s no actual peach in it, the texture and taste are a lot like biting into a ripe peach.

As National Henry C. Ramos Day approaches, what does this cocktail symbolize for you and for the culture of craftsmanship at Nocturno?

It’s such a perfect drink that really embodies us. A lot of people have this belief that bartenders hate when a fizz gets rung in, but with us it’s the opposite. I remember this one time a table of six came in during a busy Friday and every single guest ordered a version of fizz. We didn’t get mad or frustrated but were excited because this was a chance to showcase the dedication to the skill and steps we practice every day. Every single fizz came out beautiful.

If you haven’t seen a tray full of perfectly risen fizz walking through a cocktail bar floor, you haven’t seen anything. There’s a feeling that comes over you when you accomplish that. The bartender that was on the service well that night who was able to react and execute six perfect fizzes at the same time while in the rush really embodies what we are doing at Nocturno. We are so fortunate to have a team that resonates with this mindset and pushes each other daily to achieve that.

So, on this National Henry C. Ramos Day, Nocturno invites cocktail lovers to rediscover the drink that is equal parts craftsmanship and celebration, reminding us all that true classics never go out of style.

Gin

Peach Blow Fizz

Ingredients

• 2 oz. Gin
• ¾ oz. Lemon/Lime Juice (combined)
• ¾ oz. Simple Syrup
• ½ oz. Cream
• 2 Strawberries
• 1 Egg White
• Club Soda

Preparation

1. Add all ingredients to shaker, except club soda, and shake without ice to emulsify egg.
2. Add ice and shake vigorously.
3. Strain into a Collins glass and let set up.
4. Top with club soda.

Additional Notes

Meant to mimic the texture and flavor of biting into a ripe peach. First found in the “Café Royal Cocktail Book,” 1937

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The post Happy National Henry C. Ramos Day, Celebrate with the Peach Blow Fizz at Nocturno in Vegas appeared first on Chilled Magazine.

Source: Mixology News

Two cocktails, two traditions—both honoring Mexico’s rich cultural heritage.

At Nobu Hotel Los Cabos, the Nobu Mexican Coffee reimagines café de olla, the spiced coffee beloved in the colder months and on Día de los Muertos, with a touch of tequila, yogurt foam, and caramel. Meanwhile, at Rosewood San Miguel de Allende, Head of Bars Ana Paula Ulrich crafted Alma y Ceniza, a soulful nod to Pan de Muerto, the symbolic sweet bread of the holiday, translating its orange- and anise-kissed flavors into a refined, smoky sip. Together, these drinks bring the warmth, symbolism, and flavors of Día de los Muertos into the glass.

Tequila

Nobu Mexican Coffee

Ingredients

• 2 oz. café de olla (or regular hot brewed coffee)
• 1 ½ oz. Komos Cristalino Tequila
• Yogurt Foam
• Caramel Sauce
• Cherry + Edible Flower on a Skewer (for garnish)

Preparation

1. Brew café de olla and pour into a heatproof glass.
2. Add Komos Cristalino tequila. Stir gently.
3. Top with a layer of yogurt foam.
4. Drizzle caramel sauce over the foam.
5. Garnish with a skewer of cherries and an edible flower.

Additional Notes

Inspired by café de olla, the traditional Mexican coffee enjoyed during the fall, winter, and Día de los Muertos. Available at: Nobu Hotel Los Cabos

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Tequila

Alma y Ceniza (Soul and Ash)

by Mixologist: Head of Bars, Ana Paula Ulrich

Ingredients

• 50 ml Butter Fat–washed Don Julio Tequila Reposado
• 10 ml Vanilla Syrup
• Spray of Orange Blossom Water
• 3 drops Citric Solution
• Float of Don Julio Ceniza

Preparation

1. In a mixing glass, combine the butter fat–washed Don Julio Reposado, vanilla syrup, and citric solution.
2. Add ice and stir until well chilled.
3. Strain into a rocks glass over a large ice cube.
4. Mist the top with orange blossom water.
5. Carefully float Don Julio Ceniza on top for a smoky finish.

Additional Notes

Available at: Rosewood San Miguel de Allende

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The post 2 Día de los Muertos Inspired Sips appeared first on Chilled Magazine.

Source: Mixology News

As the air turns crisp and the leaves begin to fall, Mozart Pumpkin Spice Liqueur shines as the ultimate ingredient for cozy, seasonal cocktails.

With its indulgent blend of chocolate, pumpkin, cinnamon, and vanilla, it captures autumn in a glass. One standout serve? The Mozart Pumpkin Spice Espresso Martini—a decadent twist on the classic, crafted by cocktail expert Paul Zahn. Whether you’re hosting friends or enjoying a solo nightcap, this must-mix cocktail delivers bold flavor and undeniable fall charm.

Photo by Focal Point Photography

Liqueur, Vodka

Mozart Pumpkin Spice Espresso Martini

by Paul Zahn

Ingredients

• ¾ oz. Mozart Pumpkin Spice Liqueur
• 1 ¼ oz. Absolut Vodka
• ¾ oz. Pumpkin Syrup
• ¼ oz. Kahlúa
• ¾ oz. Fresh Espresso

Preparation

1. Shake with ice and strain into a chilled martini glass.
2. Garnish with coffee beans or a sprinkle of cinnamon.

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The post Mozart Pumpkin Spice Espresso Martini appeared first on Chilled Magazine.

Source: Mixology News

Global superstar Karol G has partnered with Casa Dragones to debut 200 Copas by Casa Dragones, an extraordinary new Cristalino tequila inspired by her hit song “200 Copas.”

Photos Courtesy of Tequila Casa Dragones

The collaboration marks Casa Dragones’ first Cristalino expression and a groundbreaking partnership between two Latina visionaries: Karol G and Casa Dragones founder Bertha González Nieves, the first woman to be recognized as a Maestra Tequilera.

Launched with a celebratory first toast at the legendary Crazy Horse in Paris, 200 Copas by Casa Dragones reflects a shared commitment to craftsmanship, authenticity, and the luxury of meaningful connection. The Cristalino was created to embody the spirit of Karol G’s empowering anthem—celebrating friendship, innovation, and the beauty of shared moments over exceptional tequila.

“When I created my song 200 Copas, I remember being surrounded by my closest friends—who actually all appear in its music video—and thinking how lucky I was to be sharing such cherished  moments with them,” said Karol G.

“Ever since, I knew I wanted to create something tangible that could capture the value behind that moment and allow people to connect in the same way. Tequila was the drink we were having that night, and I was already such a big fan of Casa Dragones, that I couldn’t think of anyone better than Bertha—the first Maestra Tequilera in the world—to craft it with me. In Casa Dragones, I found an authentic tequila maker who understands tradition but also dares to innovate.”

Crafted in small batches of no more than 500 cases, 200 Copas by Casa Dragones is made from 100% Blue Weber agave grown in the rich volcanic soil of Tequila, Jalisco. Aged over 12 months in custom American oak barrels and carefully filtered for clarity, the Cristalino reveals a crystal-clear body with bright hues and elegant legs. The aroma opens with fresh notes of citrus, pine, and sweet florals, leading to a creamy palate of almond, roasted agave, and plum, finishing long and rounded with hints of honey and spiced wood.

True to Casa Dragones’ sustainable, modern production methods—which use less water and energy and produce less waste than conventional processes—200 Copas elevates the Cristalino category with an expression that balances craftsmanship, authenticity, and contemporary luxury. The launch joins Casa Dragones’ award-winning portfolio of sipping tequilas, including Joven, Blanco, Añejo Barrel Blend, and Mizunara Reposado.

“When I met Karol, I immediately resonated with her story—a powerful Latina woman making her own way as a global artist,” said Bertha González Nieves, co-founder and CEO of Casa Dragones.

“When Karol approached me about creating something together in honor of her global anthem, 200 Copas, I knew we had to craft a new sipping tequila that was truly unique. To continue our journey of taste, we applied our principles of craftsmanship, innovation and sustainability to craft a beautiful new Cristalino tequila; one that embodies the spirit of this powerful song, as well as compliments our portfolio of sipping tequilas. Like the spirit of ‘200 Copas,’ our sipping tequilas have always been about gathering with loved ones and celebrating the special moments in life together.”

Fans had long speculated about Karol G’s next major project, with the artist leaving subtle Easter eggs throughout key moments in her career over the past two years. That anticipation culminated in Paris, where—to celebrate the announcement of this partnership—Karol G raised the first official toast with 200 Copas by Casa Dragones during her highly anticipated performances at Crazy Horse. In an iconic debut moment, the tequila also became the featured spirit at the venue, inviting fans into the ritual of celebration at the very heart of her artistry.

Consumers can register to pre-order 200 Copas by Casa Dragones at 200copasbycasadragones.com. The product will begin rolling out to select retailers in Mexico and the United States on October 1, 2025, with an additional launch planned in Colombia in 2026.

About Karol G

Karol G, born Carolina Giraldo Navarro, is a global superstar who has redefined Latin music and broken historic barriers for women in the industry. With a GRAMMY® win for Best Música Urbana Album, six Latin GRAMMY® Awards, over 310 RIAA Platinum certifications in the U.S., and more than 117 billion streams, she is one of the most decorated and streamed female artists in the world.

Her album MAÑANA SERÁ BONITO made her the first woman to debut at No. 1 on the Billboard 200 with a Spanish-language album, followed by MAÑANA SERÁ BONITO (BICHOTA SEASON), which debuted at No. 3 and made her the first artist with two Spanish albums in the top 10 in the same year. On stage, she set records with the highest-grossing North American tour by a Latina, sold over one million tickets in Latin America, and headlined three consecutive nights at Mexico’s Estadio Azteca, before taking her show to Europe with four sold-out nights at Madrid’s Estadio Santiago Bernabéu.

Named Billboard’s Woman of the Year in 2024, she continues to expand her impact with her Con Cora Foundation, uplifting women and underserved communities. In June 2025, she released Tropicoqueta, which debuted at No. 1 on the Billboard Top Latin Albums chart, reached No. 3 on the Billboard 200, set the record for the second-biggest debut by a female Latin artist on Spotify, and launched 18 songs onto the Hot Latin Songs chart. Most recently, she was announced as an upcoming headliner for Coachella 2026, where she will make history as the first Colombian female artist to headline the festival.

About Bertha Gonzáles Nieves

Bertha González Nieves is the CEO and co-founder of Tequila Casa Dragones, the renowned small-batch, independent tequila company, and the first certified female Maestra Tequilera by the Academia Mexicana Catadores de Tequila. An entrepreneur dedicated to the tequila industry for more than 20 years, Bertha is a leader in the spirits world, establishing Casa Dragones as a pioneering tequila producer committed to Mexican craftsmanship, authenticity, and innovation.

Forbes has identified her as “One of the 50 Most Powerful Women in Mexico,” while both Food & Wine and Fortune named her one of “The Most Innovative Women in Food + Drink.” The New York Times called her “The Spirit Behind High-End Tequila” and was most recently included on “Forbes 50 Over 50” 2025 list. In 2018, she was awarded the Endeavor Entrepreneurship Award for ‘Pride of Mexico.’ In 2022, Revista Quién recognized her as one of “The 50 People Transforming Mexico,” and she received a prestigious honorary mention from the Ernst & Young Entrepreneur of the Year Awards for her leadership.

About Casa Dragones

Founded and led by CEO Bertha González Nieves, the first female Maestra Tequilera, Tequila Casa Dragones is a small batch producer known for its ultra-premium sipping tequilas. Launched in 2009 in Mexico, Casa Dragones has four uniquely smooth tequila expressions. Casa Dragones Joven has a complex, smooth taste that is perfect for sipping and pairing with food, while Casa Dragones Blanco’s crisp, agave-forward taste is perfect for craft cocktails and on the rocks. Casa Dragones Añejo Barrel Blend is the result of aging their tequila in two styles of new wood casks, then blending to achieve its distinctive, rich character.

Casa Dragones Mizunara, 100% Blue Agave Reposado sipping tequila, is the first tequila rested exclusively in Mizunara casks, a rare oak native to Japan and traditionally used for aging Japanese whiskies. Casa Dragones’ mission is to be part of the tequila producers shaping the industry for the future through innovation, modern, sustainable production, and Mexican craftsmanship. The name Casa Dragones is inspired by the legendary Dragones cavalry who ignited Mexico’s Independence Movement of 1810.

La Casa Dragones in San Miguel de Allende is the historic 17th-century stables of the cavalry, now transformed into a luxurious four-bedroom home and showcase of Mexican design. San Miguel de Allende, Casa Dragones’ spiritual home, is also home to Casa Dragones Tasting Room, also known as the “World’s Smallest Tequila Bar.” Casa Dragones is available online at www.casadragones.com and throughout the U.S., Mexico and select markets in Europe.

The post Karol G Partners with Casa Dragones Tequila to Launch 200 Copas: A New Cristalino Expression Celebrating Craftsmanship and Connection appeared first on Chilled Magazine.

Source: Mixology News

There’s something about fall that calls for comfort — cozy sweaters, candlelight, and cocktails with a touch of warmth.

Monin’s Spiced Brown Sugar Syrup delivers just that, blending the familiar sweetness of brown sugar with a whisper of cinnamon to instantly elevate any beverage. Whether stirred into a spirited punch or shaken into an indulgent espresso martini, this syrup adds a rich depth that turns simple sips into fall-worthy favorites.

Whiskey

Pumpkin Patch Mule

by Angela Thompson, Senior Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/4 oz. Monin Spiced Pumpkin Purée
• 1/2 oz. Fresh Lemon juice
• 2 oz. Ginger Beer, to top
• Glassware: Copper Mug
• Garnish: Mint Sprig, Orange

Preparation

1. Combine ingredients in shaker in the order listed, except sparkling beverage.
2. Cap and shake vigorously.
3. Pour into serving glass and add any needed ice.
4. Top with sparkling beverage and garnish.

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Rum

Fall Into It

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Premium Spiced Rum
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Pomegranate Syrup
• 2 oz. Cranberry Juice
• 1/4 oz. Fresh Lemon Juice
• Glassware: 12 oz.
• Garnish: Cranberries, Dehydrated Orange Wheel, Sage Leaf

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake, and strain into serving glass with ice.
4. Add garnish and serve.

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Whiskey

Spiced Apple Buck

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Bourbon
• 1/4 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Apple Butter Syrup
• 1/4 oz. Fresh Lemon Juice
• 3 oz. Ginger Beer, to top
• Glassware: 16 oz.
• Garnish: Apple Slices, Mint Sprig

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and black into serving glass to mix.
4. Add garnish and serve.

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Liqueur, Vodka

Espresso Yourself Martini

by Melissa Nasits, Beverage Innovation Director

Ingredients

• 1 1/2 oz. Vodka
• 1/2 oz. Kahlua Coffee Liqueur
• 1/2 oz. Monin Spiced Brown Sugar Syrup
• 1/2 oz. Monin Caramel Sauce
• 1 oz. Espresso
• International Delight Sweet & Creamy Cold Foam, to top
• Glassware: 8 oz.
• Garnish: 3 Espresso Beans

Preparation

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and stain into chilled serving glass.
4. Add garnish and serve.

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The post 4 Monin Spiced Brown Sugar Syrup Cocktails to Cozy Up With appeared first on Chilled Magazine.

Source: Mixology News

I used to think the happiest place in the world was my neighborhood bar. It turns out, it’s actually due south: somewhere in the middle of Florida, in fact.

It’s a place you may have heard of. Does the name Mickey Mouse ring a bell?

Sure, I loved Mickey and went to Disney World when I was a kid (and was shaking with excitement when Chip and Dale once gave me their autographs), but I haven’t been in thirty years. Back then, Orlando wasn’t exactly known as a mecca for quality cocktails. My dad may have had a Coors back at the hotel after carrying a massive camera to capture family memories all day, but that was the extent of it.

If you haven’t been lately, Disney World has morphed into a theme park as much for adults as for kids, especially when it comes to the quality sips and eats. In fact, I hear a frequent rallying cry now is “From Mickey bars to Michelin stars,” with places in the joyful place like the Spanish-themed Capa boasting a full star, as well as Victoria & Albert’s, a classy joint with a New American menu. It seems there are as many places to eat and drink here as there are kids themselves.

As I walk into the Magic Kingdom one Monday afternoon (I figured I’d beat famous crowds going on the first day of the week, and I was right), I waltz along the nostalgic Main Street USA as a barbershop quartet promptly hums a tune on the sidewalk.

Fireworks go off in the distance as me and my friend prioritize classics like the “It’s A Small World” ride. I munch on a turkey leg as big as Goofy’s left ear.

Tonight, I’m staying at the Coronado Springs Resort, and after I check into my room I head to Toledo, their Spanish-inspired restaurant with a bar program as well thought-out as the park itself.

I’m handed a “Create-Your-Own Old Fashioned” menu where I can choose my whiskey (courtesy names like Elijah Craig and Buffalo Trace) flavored simple syrup (vanilla, blueberry, and orange-saffron among them) and bitters (from the classic Angostura to Hella Brothers Orange, chili or Mexican chocolate). This really is the happiest place on earth.

As night fell, it was time to head to the 305-acre EPCOT. For the uninitiated, Epcot boasts distinct “neighborhoods” based on countries like France, Japan, Morocco, and China. In other words, it’s possible to drink around the world here, which happens to be a (very tipsy) TikTok trend. Travel at your own risk, though. Passport not required.

I head to Rose & Crown located in the United Kingdom neighborhood. It’s almost as if park planners plucked an actual old pub on an English backstreet and plopped it here in the middle of Florida. In fact, maybe they did. Everybody who works here hails from the UK and the menu is full of typical pub libations, including blends like the fierce Irish Hen (which is half Old Speckled Hen English Pale Ale and half Guinness Stout). Of course there’s whisky, too (Glenallachie).

The story is the same in the Italy neighborhood, including at Tutto Italia Ristorante, which doesn’t just boast typical sips like Aperol Spritzes—fresh peach Bellinis and Italian Sangria (made with Italian red wine) abound. Tutto also has a nice mix of Amaro Averna, Orangecello and lemon juice, known as a Sicilian Lemonade. Cue the fireworks, as an incredible scene explodes overhead. It’s a stunning nightly display that is probably the best you’ll ever see. Cheers to that.

Even though I wish Minnie, Donald, and the crew a sad goodbye, I have one more day in Orlando. As my Disney adventure was high-key fun considering the whiskey and wild rides, I call an Uber for a quick ride to Orlando’s stately Waldorf Astoria. I’ve only been to the one in New York, an icon in the city, and was excited to compare the one in Orlando to the Big Apple location. I see the starkest difference right away: on this particular morning, I pull up to the hotel pool’s sparkling blue waters and stretch out on a lounge chair; sun blazing above me. It’s a serene oasis. This is a long way from Park Avenue.

At the pool, food and drink here comes from nearby eatery Aquamarine, which has typical pool fare as well as cocktails like the fresh and sweet Aqua Berry Blast (Wheatley vodka with muddled berries and lime juice). After I order my waterside welcome drink, it was time to freshen up in my chic and spacious room. I head to the property’s acclaimed eatery Bull & Bear, which I arrived at after walking through the Waldorf’s cavernous hallways accented by sparkling chandeliers.

Bull & Bear is known for its choice steaks and incredible attention to detail, which is readily apparent. A team of waiters attend to your every whim, as they kept a close eye, calibrating the entire experience.

The menu here is just as classy: overflowing seafood towers, luscious lobster bisque, and a tender chop of Colorado lamb. What they dub dish “enhancements” include truffles and foie gras. As soon as I think I’m done and down for the count in a food coma, a dessert trio is set on the table as a crème brûlée, flame and all, flickers before me.

I sip a magnificent red wine and bask in the glow of the feast. I always knew Mickey Mouse had good taste.

The post A Guide to Drinking in Disney appeared first on Chilled Magazine.

Source: Mixology News

Mutiny Island Vodka, the mission-driven premium spirits brand distilled from breadfruit, has announced a new national distribution agreement with Southern Glazer’s Wine & Spirits, the world’s leading distributor of beverage alcohol.

This milestone partnership positions Mutiny Island Vodka for accelerated growth, expanding its reach into major U.S. markets.

The rollout begins in eight states—Alaska, Arizona, California, Missouri, Nevada, Oklahoma, Texas, and Washington—with select markets expected to see product on shelves by late summer 2025. Distribution will cover the brand’s full U.S. portfolio, including its flagship Island Vodka and three Infusions: Smoked Hot Pepper, Ginger & Turmeric ROOTS, and Puerto Rican Coffee. The agreement also encompasses upcoming launches, including a bold new Infusion debuting later this summer.

“Southern Glazer’s is a world-class distributor with unmatched national reach, a commitment to excellence and a proven track record of building iconic brands,” said Todd Manley, founder and CEO of Mutiny Island Vodka.

“This partnership allows us to amplify our momentum with major national accounts and bring our award-winning Island Vodka to even more consumers around the country.”

The announcement comes amid a year of rapid expansion for Mutiny Island Vodka, which has gained strong traction through high-profile partnerships across hospitality and travel. The brand is featured in Caesars Entertainment’s national beverage program, Applebee’s (Dine Brands Global), select Hard Rock Hotels & Casinos, and American Airlines lounges, with continued growth in both on- and off-premise channels.

With Southern Glazer’s support, Mutiny Island Vodka enters its next phase—scaling nationally, deepening trade partnerships, and driving sustainable growth in priority markets.

Mutiny Island Vodka is available at www.mutinyislandvodka.com, at its home base Sion Farm Distillery in St. Croix, U.S. Virgin Islands, and at select retailers across the U.S. Virgin Islands, Florida, Alabama, Arkansas, Connecticut, Georgia, Illinois, Iowa, Kansas, Kentucky, Louisiana, Mississippi, Ohio, South Carolina, Tennessee, and West Virginia. Internationally, the brand can be found in Puerto Rico, Dominican Republic, Grand Cayman, St. Thomas, St. Maarten, and other select Caribbean islands.

About Mutiny Island Vodka

Born in the U.S. Virgin Islands and perfected during the storms of 2017, Mutiny Island Vodka is a double gold medal-winning premium spirit distilled from breadfruit and pure Caribbean rainwater. Made sustainably with natural, sun-kissed ingredients and crafted using a zero-waste distillation process, Mutiny Island Vodka delivers premium quality at an affordable price.

Featuring delicate notes of citrus, melon and green banana, followed by a smooth, floral finish, Mutiny Island Vodka’s versatile flavor profile shines neat, on the rocks or in cocktails for any celebration. The brand’s unique product lineup is now available online and select locations nationwide, in the U.S. Virgin Islands and the Caribbean. For more information, visit www.mutinyislandvodka.com. Follow on Instagram, LinkedIn and Facebook.

About Southern Glazer’s Wine & Spirits

Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, building brands for moments that matter. The multi-generational, family-owned Company has operations in 47 U.S. markets and Canada, as well as brokerage operations through its Southern Glazer’s Travel Retail Sales & Export Division in the Caribbean, Central and South America.

In 2025, Southern Glazer’s was recognized by Newsweek as one of America’s Greatest Workplaces for Diversity and America’s Greatest Workplaces for Women. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly. For more information visit www.southernglazers.com. Follow on Facebook, X and Instagram @sgwinespirits.

The post Mutiny Island Vodka Secures National Distribution with Southern Glazer’s Wine & Spirits appeared first on Chilled Magazine.

Source: Mixology News

Ja Rule is closing out 2025 on a high note—becoming a grandfather while expanding his premium whiskey brand, Amber & Opal.

Fresh off walking his daughter Brittney Atkins down the aisle earlier this year, the Grammy-nominated artist shared in New York City that he’s preparing for grandfatherhood and setting up a long-term investment account to secure his grandchild’s financial future.

Alongside his growing family, Ja Rule continues to build his spirits empire with Amber & Opal, a honey botanical rye quickly making waves in the luxury market. Blending traditional whiskey craftsmanship with botanical innovation, the brand delivers a refined flavor experience for modern drinkers and has been coined as the new standard in sophisticated spirits.

Earlier this month, Ja Rule hosted Cocktails & Conversations at Amali NYC, an intimate evening celebrating Amber & Opal. Guests enjoyed a cocktail hour with light bites and signature drinks, including the Amber Rush and a classic Old Fashioned, both crafted with the whiskey. The night transitioned into a southern-inspired autumn dinner prepared by Chef Shannon, featuring a spicy feta and smoked trout appetizer, porchetta and short rib entrees, and a pecan pie cake topped with an Amber & Opal caramel glaze.

Leading a toast, Ja Rule remarked, “May your life be like Italian bread, long and full of dough.”

The evening also served as a platform to announce the Amber & Opal Bar Takeover Tour, a nationwide series of immersive events across hotels, bars, and restaurants. Guests and vendors interested in participating were invited to join the celebration of music, food, and craft spirits by contacting orders@amberopalspirits.com.

In addition to his brand activities, Ja Rule stepped into the culinary spotlight as a guest judge at the New York Wine & Food Festival’s Burger Bash, further blending his passions for food, drink, and community. More than a celebrity venture, Amber & Opal embodies Ja Rule’s vision of a lifestyle brand—celebrating creativity, connection, and elevated experiences with every pour.

The post Ja Rule Elevates Amber & Opal with Cocktails, Culinary Experiences, and a Nationwide Bar Takeover Tour appeared first on Chilled Magazine.

Source: Mixology News

Fall is finally here, and 1800 Tequila—the world’s most awarded tequila—has crafted the perfect cocktails to toast the season.

From the subtly spiced Cinnamon Grapefruit Paloma to the rich, coffee-forward Carajillo, each sip highlights the premium taste and versatility of 1800 Tequila. Whether you’re hosting a cozy night in or a spirited Halloween gathering, these fall-inspired serves are made for savoring the moment.

Liqueur, Tequila

Carajillo

Ingredients

• 1 ½ oz. 1800® Cristalino
• ½ oz. Vanilla Liqueur
• 1 oz. Cold Brew Concentrate or Fresh Espresso
• Garnish: Grated Cinnamon

Preparation

1. In a mixing tin, combine all ingredients.
2. Add ice and shake.
3. Strain over fresh ice into rocks glass.
4. Garnish with grated cinnamon.

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Tequila

Cinnamon Grapefruit Paloma

Ingredients

• 1 ½ oz. 1800® Reposado
• ¾ oz. Fresh Grapefruit Juice
• ½ oz. Cinnamon Infused Agave Syrup
• 2 oz. Soda Water
• Garnish: Cinnamon Sugar (Half Rim)

Preparation

1. In a mixing tin, combine 1800® Reposado, fresh grapefruit juice and cinnamon agave.
2. Shake and strain into a cinnamon sugar half rimmed collins glass.
3. Add soda water and fill with ice.
4. Quickly stir to evenly mix.

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The post 1800 Tequila Unveils Two Perfect Cocktails for Fall appeared first on Chilled Magazine.

Source: Mixology News