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“In 2024, consumers look to find wellness in their glass, more specifically, their cocktail glass. The next generation of mindful consumers—who still want to enjoy happy hour—are driving the beverage industry trends of today and tomorrow, and one of those driving factors is wellness,” says Brian Loukmas, VP of Innovation at Monin.

In line with the “low/no” movement, there’s a growing demand for elevated, wellness-focused beverages with sugar-free options and functional additives that meet customers’ varying lifestyles and health choices. Beverages in 2024 — at home and at restaurants and bars — will be outside the box with unique flavor combinations and new ingredients that prioritize holistic wellness.”

Mix up these four mocktails from Monin all throughout Dry January and beyond!

Non-Alcoholic

Pistachio Orgeat Punch Mocktail

Ingredients

• 1 oz. Monin Pistachio Syrup
• 2 oz. Cranberry Juice
• 1/4 oz. Apple Cider Vinegar
• 1/4 oz. Fresh Lemon Juice
• 1/4 oz. Fresh Orange Juice
• 2 oz. ginger ale, to top

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 with mint sprig, pistachio nuts (chopped), and orange wedge.

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Non-Alcoholic

Vanilla Fig Mocktail

Ingredients

• 1 oz. Monin Vanilla Crème Syrup
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Fig Jam
• 5 oz. Club Soda

Preparation

1. Pour ingredients into serving glass in order listed.
2. Stir gently to mix.
3. Garnish with a fig and serve.

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Non-Alcoholic

Spritzgerald Mocktail

Ingredients

• 6 oz. Grapefruit Flavored Soda
• 1/2 oz. Monin Elderflower Syrup
• 1 pump(s) Monin Blackberry Concentrated Flavor
• 2 dash(es) Bitters

Preparation

1. Pour ingredients into serving glass in order listed.
2. Add garnish and serve.

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Non-Alcoholic

Daisy Drop Mocktail

Ingredients

• 4 ea. Strawberries
• 1 ea. Orange Wedge
• 2 pump(s) Monin Basil Concentrated Flavor
• 3/4 oz. Monin Raspberry Syrup
• 4 oz. Club Soda, to top

Preparation

1. Muddle fruit/herbs and Monin product(s) in shaker.
2. Add remaining ingredients except sparkling beverage.
3. Cap and shake vigorously.
4. Strain into chilled serving glass.
5. Top with sparkling beverage and garnish.

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The post Check Out These 4 Mocktails from Monin! appeared first on Chilled Magazine.

Source: Mixology News

Happy National Hot Toddy Day!

In this chilly weather, what better way is there to warm up than inside with a hot cocktail? Hot Toddys are a classic and the recipes below have some twists you won’t want to miss out on this season.

Scotch, Whiskey

Oban Hot Toddy

Ingredients

• 4 oz. Water
• 1 Tea Bag (your preference)
• 1.5 oz. Oban 14 Year Old
• 0.5 oz. Fresh Lemon Juice
• 0.5 oz. Honey

Preparation

1. Boil water and add tea bag.
2. Let tea steep for two minutes.
3. Remove tea bag and add Oban, lemon juice and honey.
4. Stir with a spoon and garnish with a lemon wedge.

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Whiskey

Old Fashioned Tea

by Mixologist Eric Ribeiro

Ingredients

• 1.25 oz. Talisker 10 Year Old
• 0.25 oz. Earl Grey Tea Syrup
• 1 cup Water
• 1 cup Sugar
• 2 Earl Grey Tea Bags
• 2 dashes Angostura Bitters
• 1 dash Orange Bitters

Preparation

1. Combine water, sugar and Earl Grey tea bags into a saucepan.
2. Bring to a simmer and allow the tea to steep for 5 minutes.
3. Combine Talisker 10 Year Old, Earl Grey Tea syrup, Angostura Bitters and orange bitters in a cocktail shaker with ice.
4. Strain contents into a Rocks glass over fresh ice.
5. Garnish with a lemon twist.

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Whiskey

Johnnie Walker Hot Toddy

Ingredients

• 1.5 oz. Johnnie Walker Black Label
• 0.5 oz. Lemon Juice
• 0.5 oz. Honey

Preparation

1. Heat up 3.4 oz of water until hot.
2. Add water to a brandy glass with Johnnie Walker Black Label, lemon juice, and honey.
3. Lightly stir everything together and garnish with a toasted rosemary sprig or a star anise and cinnamon stick.

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Scotch, Whiskey

Buchanan’s Buchanelazo

Ingredients

• 1.5 oz. Buchanan’s DeLuxe
• 4 oz Hot Cinnamon Tea
• 1 tbsp Brown Sugar
• 0.25 oz. Lemon Juice

Preparation

1. To make the tea, boil a cup of water with 3 cinnamon sticks.
2. Dissolve the sugar and add the juice in the boiling tea.
3. Pour Buchanan's in the glass, pour tea over, and garnish with cinnamon stick and lime wheel.

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Non-Alcoholic

Seedlip Grove Toddy

Ingredients

• 1.75 oz. Seedlip Grove 42
• 1 Bar Spoon of Coconut Sugar
• 4 oz. Hot Assam Tea

Preparation

1. Combine and stir.
2. Garnish with a ginger peel.

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Whiskey

Blade And Bow Gingered Hot Toddy

Ingredients

• 1 ½ oz. Blade and Bow Bourbon
• ½ oz. Ginger Honey Syrup
• 1 oz. Lemon Juice
• ½ cup Hot Water
• 4 dashes Orange Bitters

Preparation

1. In a mug, combine bourbon, lemon juice, syrup and bitters then stir gently until incorporated.
2. Next add hot water and stir again.
3. Garnish with lemon wheel and star anise.

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The post 6 Hot Toddys with a Twist! appeared first on Chilled Magazine.

Source: Mixology News

Everybody loves a winter cocktail but depending on what side of the country you’re in, drinking pleasures might be opposites.

On the West Coast, you may have to trek for hours up to the mountains to find some semblance of a white winter wonderland.

SoCal and NorCal, for example, tend to have sun-filed winters so you will rarely be in the mood for a hot toddy of some sort. Instead, a chilled cocktail is a year-round pleasure. Below are chilled concoctions to enjoy this season.

From L.A. bartenders Carlos Giron and Brian Klemm comes the Hollywood Colada, a wonderful wintry take on the classic Piña Colada. A fan of spices such as cinnamon, clove, star anise and nutmeg, Giron also likes vanilla, which he believes pairs well with rum and coconut.

“I believe the Hollywood Colada can make you feel like you are on vacation with a tiki shirt on but at the same time the spices and creaminess will make feel like you want to wear your favorite cozy sweater, play some music and enjoy time with your family and loved ones,” says Giron.

Photo by Ryan Tanaka

Rum

Hollywood Colada

Ingredients

• 1/2 oz Coconut Cream
• 1 oz Pineapple Juice
• 1/2 oz Falernum
• 2 oz SelvaRey White Rum

Preparation

1. Shake all ingredients and strain into a Hurricane glass.
2. Garnish with a mint bouquet, shaved coconut, and grated nutmeg.

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Fans of winter libations with an added pick me up will love cold coffee cocktails such as the Don Francisco’s Havana Martini.

“This season is a time to savor our favorite flavors and embrace the warmth of loved ones,” says Lisette Gaviña Lopez, fourth generation coffee roaster at Gaviña Coffee Company. “And what better way to elevate the celebration than with a festive coffee beverage that ignites your spirit with an extra jolt of joy.”

Photo by Ryan Tanaka

Rum

Don Francisco’s Havana Martini

Ingredients

• 1 1/2 oz Dark Rum
• 1 oz Coconut Syrup
• ¾ oz Heavy Cream
• 2 oz Don Francisco’s Espresso

Preparation

1. Combine ingredients into shaker.
2. Shake over ice and strain into a chilled martini glass.

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This year, forget about spiked eggnog and instead opt for Puerto Rico’s favorite winter cocktail—the Coquito. While Coquito means “little coconut” this big, bold beverage has become a seasonal classic over the past few years.

Recipes vary as some are more elaborate and call for cooking certain items while others read akin to a cocktail recipe—easy to make and terrific to taste.

Photo by Ryan Tanaka

Rum

Coquito

Ingredients

• 1 cup Don Q Cristal
• 14 oz Sweetened Condensed Milk
• 12 oz Evaporated Milk
• 8.5 oz Cream of Coconut
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Ground Cinnamon
• ¼ oz Ground Nutmeg

Preparation

1. Mix all ingredients in a blender at high speed.
2. Refrigerate for at least two hours before serving.
3. Shake well and serve cold in small glasses.
4. Sprinkle with ground cinnamon.

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The post 3 Rum Cocktails Perfect for Winter appeared first on Chilled Magazine.

Source: Mixology News

The post Industry Trends You Won’t Want to Miss in 2024 According to Experts appeared first on Chilled Magazine.

Source: Mixology News

Nikki McCutcheon, Senior Beverage Director of Silver Lining Lounge in New York City, began her journey in hospitality at a family-owned restaurant in upstate New York at the young age of 15.

She moved to NYC to pursue a college degree three years later and was hired as a hostess at TAO Uptown. McCutcheon realized that she was intrigued more by the world of hospitality than her studies. “Consequently, I switched colleges to pursue a bachelor’s degree in hospitality management from St. John’s University. From working as a Maître ‘D at the Dream Downtown during my sophomore year to managing and opening Bodega Negra, my immersion in the world of hospitality has been both dynamic and fulfilling.

At 24, experiencing a full-on quarter-life crisis, I shifted my focus to beverages, earning my Certified Sommelier certificate. Over the next four years, I mastered the art of inventory, bar management, cocktail development, and wine list curation. With a decade of experience in standalone hotels and restaurants, I transitioned to a corporate regional role overseeing the beverage programs in our East Coast venues, finding satisfaction in witnessing guests enjoy the creations we’ve built together.”

McCutcheon is now able to fulfill her passion for hospitality as the Senior Beverage Director at Silver Lining Lounge, a live music and piano lounge located on the Lower East Side of Manhattan. The lounge provides a lively atmosphere, with guests able to sing along to their favorite songs performed by local musicians. The beverage program at Silver Lining Lounge resonates with the senses and space. “Starting with the cocktail names, we crafted a narrative using cultural references on our menu, tying in the lyrical art and ambiance of the room. The cocktails themselves incorporate seasonal and local ingredients, combined with signature twists on classics, to entice both novice and curious drinkers. Finally, to bring it all together, our creative presentations appeal to both visual and aromatic senses, incorporating fresh flowers and dynamic glassware.”

Some of the go-to ingredients on the menu include vibrant flavors such as blueberry, violet, hibiscus, habanera, and red bell pepper. Although familiar, they are eye-catching and evoke the freshness and approachability coupled with the elegance of NYC’s cocktail culture. The music culture of NYC inspires the beverage program, as all the cocktail names reference music pop culture as well as underground subcultures, and the recipes are mainly variations on classics.

When asked to share advice with bartenders on how to create an exciting cocktail program, McCutcheon had this to say: “A successful cocktail program is not only about the drinks themselves but also the overall experience of your guests. The theme of your cocktail menu should complement the ambiance of your space, creating a cohesive drinking experience. In terms of menu development, remember that not everything is for everyone. It’s important to strike a balance between classic and contemporary offerings.

Incorporate well-known, comfortable classics that stand the test of time, as well as modern creations that showcase one’s creativity and pique the interest of adventurous drinkers.” McCutcheon suggests that bartenders know their audience, stay trendy and unique, and offer variety and quality if they want their beverage program to be successful.

The post We Ask Nikki McCutcheon, Beverage Director, What’s in a (Cocktail) Name? appeared first on Chilled Magazine.

Source: Mixology News

The post Whisky Around the World: French Whisky appeared first on Chilled Magazine.

Source: Mixology News

Christine Cooney, cofounder and CEO of Heavenly Spirits Imports, specializing in the sales and showcasing of French spirits in the United States, was made a knight of the Ordre du Mérite Agricole.

French native, Christine proudly received the green medal (known as Le Poireau/the leek) for its vibrant color. The prestigious accolade, bestowed by the Minister of Agriculture in Paris since 1883 honors exceptional contributions to agriculture, forestry, and gastronomy. Mustafa Soykurt, Consul General of France in Boston, had the honor of presenting this esteemed award during a ceremony at the city’s French Library.

The event took place amid a backdrop of celebration, as Christine and her husband and business partner, Daniel, hosted a full portfolio tasting to mark the 15th anniversary of their company.

In a heartfelt acceptance speech delivered in both French and English, Christine reflected on her journey with spirits, which began at the age of 7 under the guidance of her paternal grandfather, Amedee Foubert. Foubert, a farmer, and wine merchant in the Charente-Maritime department of southwest France, initiated her palate with brandy distilled from plums from his orchard. Despite her initial distaste her grandfather introduced her to another offering—an amber liquid he called Armagnac. To her surprise, she found it immensely appealing.

This early experience fostered a lasting connection to spirits for Christine. She and her husband undertook the restoration of her family’s 120-acre farm in France following the passing of her grandfather and father. Since 2008, she has distinguished herself as a leading importer of award-winning French spirits in the United States. There are 38 states where the company is currently selling its carefully curated catalog of Armagnac, Calvados, Cognac, absinthe, gin, rum, vodka, whisky, vermouth, and various liqueurs and apéritifs.

“Sometimes, it can be difficult to carve out a little spot on the shelf for our spirits in a market that is already flooded by the bigger, industrial brands,” Christine Cooney told France-Amérique. “But we connect with American consumers who are truly interested in the authentic stories behind our brands. France started distilling 700 years ago and has an unsurpassed, global reputation for producing top-notch spirits. The ‘made in France’ label sells, and discerning consumers here know that.”

Heavenly Spirits has been the number-one importer of Armagnac (in volume) in the United States for the past 14 years. And in 2017 Christine and Daniel Cooney were both inducted into the Compagnie des Mousquetaires d’Armagnac on the referral of a few of their Armagnac producers, for their promotion of French art de vivre and gastronomy,

Bringing my French culture and passion for all things related to food, wines, spirits, and gastronomy to the United States has been a life-defining experience,” says Christine. “I guess it’s what makes me a true French-American!”

The post Christine Cooney, French American Spirits Importer Gets Knighted appeared first on Chilled Magazine.

Source: Mixology News

We step inside the mind of George F. Manska for an analytical look at the silent enemy of sensory enjoyment —Olfactory Fatigue.

What is it? Olfactory fatigue, also called olfactory adaptation also referred to as nose-blindness, is a phenomenon in which olfactory receptors decrease in sensitivity due to prolonged odorant exposure, resulting in the inability to perceive, differentiate, or identify aromas. Olfactory fatigue is a dynamic, adaptive, protective mechanism which prevents sensory overload from continuous exposure. It allows the olfactory system to adapt to constant background odors while maintaining sensitivity to new or changing odors, constantly on the vigil to detect potential dangers (fire, poison) or opportunities (Gram’s apple pie).

Mechanisms of Olfactory Fatigue: Several mechanisms are involved in olfactory fatigue

• Receptor Desensitization: Olfactory receptors in the nasal epithelium detect specific odor molecules. Prolonged exposure to the same odorant results in receptors become less responsive to that specific odor.

• Neural Adaptation: Signal transmitting sensory neurons become less responsive to the same odor signal over time.

• Central Processing: As brain receives repetitive odor signals, it reprioritizes to focus on changing sensory information, contributing to the perception of reduced sensitivity.

• Peripheral Factors: Depletion of neurotransmitters and refreshing nasal epithelium mucous layer.

Signs of Olfactory Fatigue

Ethanol (alcohol) is an anesthetic and numbs olfactory receptors. Olfactory fatigue occurs without awareness, is painless and gradual, with no warning signs. It’s seldom discussed at tastings, and few know it exists, even though we have all experienced it. Few are concerned, “I never noticed it. If I don’t know it’s there, it’s not an issue.” Many deny, “My nose is good, I’ve been drinking (type of spirit) for a long time and never bothered me.” Three questions indicate you are most likely in some stage of olfactory fatigue.

• Why don’t I smell anything?

• Why can’t I identify this aroma?

• Why does every sample smell the same?

Memory Distracts

Of course, the next question asked is “It’s (type of spirit, e.g. bourbon). What should I smell?” Experiential memory comes to the rescue by recalling your last (name of spirit type) tasting and the attending aromas, and you begin to search for them. Now you are no longer evaluating the sample in front of you, but attempting to validate a spirit you are familiar with while nosing a new, different spirt.

Ignorance and Denial is Proportional to ABV: High ABV (alcohol by volume) of spirits (40%+), is too much nose-numbing, pungent, anesthetic for the human olfactory to handle. Wine tasters have frequent bouts of olfactory fatigue. Wine ABVs have increased some over the years from 5-9% to 8-16%, with fortified wines up around 22%. Wine tasters seem to be open about nose blindness. It is a common occurrence during tastings and competitions, and wine store tastings, yet no one seems ashamed to mention they are experiencing nose blindness.

Spirits drinkers are another story, as machismo permeates whiskey clubs, clouding objectivity, punctuated by the fact that four times the alcohol is present in spirits as opposed to red wine. Spirits drinkers are reluctant to admit they have an aroma detection problem when it occurs, even when tasting cask strength spirits. Does olfactory fatigue occur in spirits drinkers? You bet it does, on steroids.

These factors strongly suggest that spirits, with their higher ABV and concentrated aromas, lead to olfactory fatigue. Olfactory fatigue and volatile compounds go hand-in-hand. More volatile compounds = more numbing of ORNs (olfactory neuron receptors), lead to quicker onset. The chart clearly points to ethanol as the most volatile culprit.

How do we avoid olfactory fatigue and enhance smell-ability?

• Stop using tulip glasses, they shove concentrated ethanol up your nose, obscuring aromas and flavors. Use a tumbler, or better still, a glass designed to avoid olfactory fatigue such as NEAT (in full disclosure, invented by the author). Drinking 40% ABV spirits from a glass designed for 22% fortified wine copita creates a nose-bomb.

• Walk away, go outside, get a fresh breath of air, don’t smoke, blow your nose, don’t return for 4 minutes. The only way to reset your nose is to allow the mucous layer to replace and wash the ethanol molecules away.

• Forget about coffee bean myths, smelling your armpit or the crook of your arm, and smelling salts. Nothing but time away from the exposure will allow the mucous layer on the epithelium to reset.

Did you come to a tasting to drink, or to enjoy the nuances the distillers created in their spirits? Discipline and an open-rimmed glass will enhance the experience.

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About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: The Silent Enemy of Sensory Enjoyment – Olfactory Fatigue appeared first on Chilled Magazine.

Source: Mixology News

Our Bartender Calendar for National Days helps you to plan a special menu for the year.

There’s a national day for just about everything! Cocktail specials created for national days can not only help sales, but if you plan and market with care, it can help improve your bar’s online reach and get you more customers year-round.

We’ve put together a list of some of our favorite spirit and drinking related holidays as well as a few we think will bring you some inspiration.

Use one of our days to inspire a drink? Make sure to tag us on social media!

January

All Month: Ginuary / Dry January

1/1 – New Year’s Day / National Bloody Mary Day / National Hangover Day

1/2 – World Introvert Day

1/3 – International Mind-Body Wellness Day

1/4 – National Trivia Day

1/5 – National Whipped Cream Day / National Keto Day

1/8 – National Gluten-Free Day

1/9 – National Apricot Day

1/11 – National Hot Toddy Day

1/12 – National Hot Tea Day

1/17 – National Bootleggers Day / National Hot Buttered Rum Day

1/20 – Baltic Porter Day / National Cheese Lovers Day

1/21 – National Irish Coffee Week

1/22 – National Hot Sauce Day

1/24 – National Beer Can Appreciation Day

1/25 – National Irish Coffee Day / Burns Night

1/26 – National Green Juice Day

1/31 – Brandy Alexander Day / National Hot Chocolate Day

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February

All Month: Black History Month

2/1 – National Dark Chocolate Day / International Gruit Day

2/2 – Groundhog Day / National Bubble Gum Day

2/3 – International Pisco Sour Day

2/5 – World Nutella Day

2/8 – Fat Thursday

2/9 – National Pizza Day

2/10 – Chinese New Year

2/11 – Super Bowl Sunday

2/13 – Galentine’s Day / Mardi Gras 2024

2/14 – Valentine’s Day

2/16 – National Almond Day

2/18 – National Drink Wine Day

2/19 – National Chocolate Mint Day

2/20 – National Muffin Day

2/22 – National Margarita Day

2/24 – World Bartender Day

2/26 – National Pistachio Day

2/27 – National Kahlua Day / National Strawberry Day

2/29 – Leap Day!

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March

All Month: Women’s History Month

3/1 – National Fruit Compote Day / National PB Lovers Day

3/3 – National Mulled Wine Day / International Irish Whiskey Day

3/5 – National Absinthe Day

3/6 – National Oreo Cookie Day

3/7 – National Cereal Day

3/8 – International Women’s Day

3/13 – National Riesling Day

3/14 – National Potato Chip Day

3/15 – National Espresso Martini Day

3/17 – St. Patrick’s Day

3/19 – Spring Equinox

3/20 – Bock Beer Day / International Day of Happiness

3/21 – World Vermouth Day

3/24 – National Cocktail Day

3/25 – International Waffle Day

3/27 – International Whisk(e)y Day

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April

4/1 – April Fools’ Day

4/2 – National PB&J Day

4/6 – New Beers Eve

4/7 – National Beer Day

4/9 – National G&T Day

4/13 – National Peach Cobbler Day

4/17 – Malbec World Day

4/19 – National Amaretto Day / Disaronno Day

4/20 – National Pineapple Upside Down Cake Day

4/21 – National Tea Day

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May

5/1 – International Workers’ Day

5/2 – International Harry Potter Day

5/4 – National Homebrew Day / National Star Wars Day

5/6 – National Sauvignon Blanc Day

5/7 – National Cosmopolitan Day

5/9 – National Moscato Day

5/12 – Mother’s Day

5/13 – World Cocktail Day

5/16 – National Mimosa Day

5/16-22 – American Craft Beer Week

5/17 – National Pinot Grigio Day

5/18 – World Whisk(e)y Day

5/22 – World Paloma Day

5/23 – National Chardonnay Day

5/24 – National Cocktail Day

5/25 – National Wine Day

5/30 – National Mint Julep Day

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June

All Month: Pride Month

6/1 – National Olive Day

6/3 – World Cider Day

6/4 – National Cognac Day

6/5 – National Moonshine Day

6/7 – National Donut Day / National Chocolate Ice Cream Day

6/8 – National Rose Day / National ‘Name Your Poison’ Day

6/9 – International Dark n’ Stormy Day

6/10 – National Iced Tea Day

6/11 – World Gin Day

6/14 – National Bourbon Day / National Old Fashioned Day

6/16 – Father’s Day

6/19 – National Martini Day

6/21 – National Lambrusco Day / Summer Solstice

6/23 – National Pink Day / National Rosé Day

6/27 – National Pineapple Day

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July

July 1 – National Wine Cooler Day

July 2 – National Anisette Day

July 4 – Independence Day

July 7 – National Dive Bar Day / World Chocolate Day

July 9 – National Sugar Cookie Day

July 10 – National Piña Colada Day

July 11 – National Mojito Day

July 12 – National Michelada Day

July 14 – National Grand Marnier Day

July 15 – National Gummy Worm Day

July 16 – National Cherry Day

July 19 – National Daiquiri Day

July 20 – National Strawberry Rhubarb Wine Day

July 21 – National Ice Cream Day

July 24 – National Tequila Day

July 25 – National Wine and Cheese Day

July 27 – National Scotch Day

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August

8/1- National IPA Day

8/2 – International Beer Day

8/3 – National Mead Day

8/4 – National White Wine Day

8/6 – National Root Beer Float Day

8/10 – National S’mores Day

8/13 – National Prosecco Day

8/16 – National Rum Day

8/18 – International Pinot Noir Day

8/25 – National Whiskey Sour Day

8/28 – National Red Wine Day

8/29 – Cabernet Day

8/30 – National Mai Tai Day

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September

All Month: Hispanic Heritage Month / Bourbon Heritage Month

9/2 – Labor Day / World Coconut Day

9/7 – National Beer Lovers Day

9/10 – International Canned Cocktail Day

9/15 – National Creme de Menthe Day

9/20 – International Grenache Day / National Punch Day

9/27 – World’s Biggest Coffee Morning

9/28 – Drink Beer Day

9/29 – National Coffee Day

9/30 – National Hot Mulled Cider Day

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October

All Month: Sober October / National Applejack Month

10/1 – International Coffee Day / World Sake Day

10/3 – National Mean Girls Day

10/4 – National Vodka Day

10/5 – International Scottish Gin Day

10/16 – National Liqueur Day

10/17 – National Pasta Day

10/18 – World Champagne Day

10/19 – International G&T Day

10/21 – National Mezcal Day

10/26 – National Pumpkin Day

10/27 – National American Beer Day

10/28 – Global Champagne Day

10/31 – Halloween

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November

11/1 – World Vegan Day / Dia de los Muertos (11/1-2)

11/3 – International Stout Day

11/4 – National Candy Day

11/5 – Learn to Homebrew Day

11/7 – International Merlot Day

11/8 – National Harvey Wallbanger Day / National Shot Day

11/9 – National Wine Tourism Day

11/12 – National Happy Hour Day

11/14 – National Tempranillo Day

11/17 – National Zinfandel Day

11/18 – Apple Cider Day

11/23 – National Espresso Day

11/27 – Drinksgiving

11/28 – Thanksgiving

11/29 – Black Friday

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December

All Month: National Eggnog Month

12/4 – National Cab Franc Day

12/5 – National Repeal Day

12/6 – National Bartender Appreciation Day

12/7 – National Rhubarb Vodka Day

12/8 – National Brownie Day

12/10 – National Lager Day

12/14 – National Screwdriver Day

12/15 – National Cupcake Day

12/16 – National Chocolate Covered Anything Day

12/17 – National Maple Syrup Day

12/18 – National Bake Cookies Day

12/19 – National Hard Candy Day

12/20 – National Sangria Day

12/21 – National Coquito Day

12/23 – National Christmas Movie Marathon Day

12/24 – National Eggnog Day

12/25 – Christmas Day

12/26 – National Candy Cane Day

12/31 – New Year’s Eve / National Champagne Day

The post Chilled Magazine’s Bartender’s National Days Calendar 2024! appeared first on Chilled Magazine.

Source: Mixology News

Spice King is a small batch, hand-crafted Scotch whisky expression, intriguing and beautifully complex with spice and subtle smoke, maritime and citrus notes.

On the nose, rich with spiced orange and lively blossom. On the palate, deep ginger syrup with a blast of salty sea spray, pepper, and aromatic spice. The finish lingers with warm smoke and tingling black pepper. Enjoy Spice King neat, on the rocks, served bold and refreshing in a Highball with ginger ale and zesty orange wedge garnish, in a beautifully complex Old Fashioned or in this Boulevardier cocktail.

Vermouth, Whiskey

Boulevardier

Ingredients

• 1 1/2 oz Spice King Blended Malt Scotch Whisky
• 1 1/2 oz Campari
• 1 1/2 oz Sweet Vermouth
• Orange wedge (for garnish)

Preparation

1. Pour all ingredients into a mixing glass and stir well over high-quality ice.
2. Strain into a rocks glass filled with a large ice cube.
3. Garnish with a wedge of orange and enjoy!

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The post Boulevardier made with Wemyss Spice King appeared first on Chilled Magazine.

Source: Mixology News