Honolulu Bars Archives - Page 9 of 405 - Side Bar

Summer’s in full swing, and Zing Zang – America’s No. 1 Bloody Mary brand – is bringing its signature flavor to the condiment aisle with the launch of the country’s first-ever Bloody Mary Ketchup!

“The idea actually started as an April Fool’s joke on social media,” said E.G. Fishburne, VP of Marketing at Zing Zang.

“Almost immediately, that post became our most viral ever, and fans weren’t joking – they wanted us to make it. That’s when we knew we were on to something. People wanted a spicy, flavorful ketchup – and we already had the perfect recipe to deliver it. Goodbye, boring ketchup!”

Zing Zang Bloody Mary Ketchup puts a bold twist on the classic condiment, made with the same signature ingredients that built the brand’s cult-favorite Bloody Mary Mix—like ripe tomatoes, seven vegetable juices, Worcestershire, hot sauce, and savory seasonings—for the spicy kick fans know and love.

“This is an exciting time for Zing Zang as we push beyond the beverage aisle for the first time,” said Brent Albertson, CEO of Zing Zang.

“Our Zing Zangers are passionate about our Bloody Marys, and now we’re bringing that same big, bold taste to a new category. It’s the same amazing Zing Zang Bloody Mary flavor – now made to pair perfectly with burgers, fries, and more.”

Zing Zang Bloody Mary Ketchup is packaged in 15 oz. squeeze bottles and contains no high fructose corn syrup. It debuts this summer on Amazon, with plans to roll out in grocery stores, bars, and restaurants nationwide.

For more information, visit ZingZang.com and follow @zingzangmix on social media.

About Zing Zang

Zing Zang® is the leading Bloody Mary brand and a top non-alcoholic cocktail mix brand in the U.S. Renowned for its premium-quality mixers, Zing Zang offers a wide range of products, including the best-selling Bloody Mary Mix, Blazing Bloody Mary Mix, Dill Pickle Bloody Mary Mix, and an authentic Michelada Mix. Zing Zang also has an “amazing” line of mixers that includes Classic Margarita, Mango Margarita, Strawberry Margarita-Daiquiri, Sweet & Sour, and Piña Colada—all made with real fruit juices and naturally sweetened without high fructose corn syrup.

Expanding beyond mixers, the brand has launched a line of ready-to-enjoy prepared cocktails, featuring Zing Zang’s award- winning mixes paired with premium spirits. The lineup includes Bloody Mary, Blazing Bloody Mary, Classic Margarita, and Mango Margarita. Founded in 1997 and based in Chicago, Illinois, Zing Zang products are available nationwide in over 300,000 retail and on-premise locations. For more information, please visit ZingZang.com.

The post Zing Zang Unveils First-Ever Bloody Mary Ketchup appeared first on Chilled Magazine.

Source: Mixology News

Creamy Creation offers unparalleled expertise as a premier developer & producer of high-quality cream-based liqueurs and emulsified alcoholic beverages.

Launched in The Netherlands in 1979 as the popularity of cream liqueurs gained global traction, Creamy Creation has become the category leader with production facilities on two continents and sales offices all over the world.

Creamy Creation partners with companies worldwide to create unique beverage solutions using 100% local dairy or plant-based alternatives for non-dairy options. “This is a niche segment that requires in-depth knowledge and technical expertise in development, in addition to specialized production equipment and process,” says Matthew Benny, Chief Commercial Officer–The Americas.

“Our customers range from small craft distilleries all the way to multinational companies across the globe.”

Tracking trends is a big reason for Creamy Creation’s success with customers relying on their industry insights to create new offerings. “We start with looking at the trends on a macro level, beginning with general consumer and F&B trends, and working down to spirits trends and finding where an opportunity fits for the cream liqueur segment,” Benny says.

“Alternatively, we look to find gaps in the market or continued areas of interest for customers, to create suitable solutions.”

Speaking to trends, indulgence and nostalgia remain key touch points with consumers both here and abroad. In the U.S., the continued rise of RTDs has taken hold in the cream liqueur space, not least of all thanks to the soaring popularity of Espresso Martinis. The acceptance of RTDs, along with frozen cocktails, also means that sales in the cream liqueur category have remained steady thanks to continued adoption by Millennials and Gen Z.

“We’ll usually share an overview of trends and concepts that we believe will align with the company’s product and brand portfolio,” Benny says.

“Other times, the customers come with more defined requirements as to what they’re looking for like ABV, flavors, claims, bases, etc.”

The Creamy Creation team oversees the entire process from ideation, production and quality assurance to marketing support, consumer research and regulatory assistance. Together, they offer over 147 years of combined experience, ensuring a smooth production path from start to finish.

From tequila and mezcal to gin to bourbon and rum, any spirit can provide the base for a cream liqueur. Recent innovations include Award-winning Asian Spirit-based cream liqueurs made with shochu, soju and baijiu, including Shochu Yuzu Cheesecake, Soju Coffee, and Baijiu Cream Liqueur.

As tastes and dietary trends evolve, innovation lies at the heart of Creamy Creation’s offerings with a range of products available including vegan coconut cream, SL!M Cream Liqueur, a cream liqueur with up to 40% less calories, a zero-proof liqueur, and more.

Looking for the newest flavor profiles or to gain an edge in the market with a new cream liqueur? Creamy Creation brings together all the elements needed for a successful product launch that will set brands apart.

The post Setting Brands Apart Since 1979—Get To Know Cream-Based Liqueurs Developer & Producer, Creamy Creation appeared first on Chilled Magazine.

Source: Mixology News

Happy National Tequila Day! Every July 24th, tequila fans across the country celebrate one of the world’s most storied spirit—and for good reason.

Its cultural roots in Jalisco, Mexico and its evolution to a craft cocktail essential, tequila has never been more popular, more diverse, or more exciting to explore.

There’s a new reason to raise a glass today— bars, restaurants, a growing number of tequila lovers—and bartenders—are demanding more from the spirit. Enter the era of additive-free tequila, where transparency, integrity, and true agave flavor are taking center stage.

Tequila with zero additives has become a full-on movement, signaling a shift away from artificially sweetened, colored, or smoothed-out tequilas. Today’s drinkers want to know what’s in their glass—and what’s not. And brands like Don Londrès are leading with honesty.

Don Londrès, the ultra-smooth tequila is setting a new standard in clarity, character, and transparency. Crafted with just three ingredients—Weber Blue agave, water, and yeast—this award-winning tequila proudly contains no additives, no shortcuts, and no compromise.

Launched by music mogul Dre London—the force behind artists like Post Malone—alongside third-generation distiller Francisco González (Don Julio 1942), Don Londrès was founded on a simple idea: do things the right way. That means transparency in process, honesty in flavor, and no additives, ever.

Distilled in Atotonilco el Alto, Jalisco, using heritage methods passed down since 1905, Don Londrès is deeply rooted in traditional tequila-making—while looking sharply toward the future. The result? A fast-growing Black-owned tequila brand that has already earned 39 international spirits awards and a place in top bars, hotels, and nightlife spots across the United States and Europe.

The Blanco delivers a clean, herbal-forward profile layered with green mint and subtle sweetness from naturally caramelized agave. But the newest addition—the Don Londrès Reposado—adds a richer dimension. Aged in bourbon barrels, it brings velvety notes of vanilla, soft citrus, and oak, while still staying true to the brand’s signature smoothness and purity.

More than a bottle, Don Londrès is a celebration of self-made success, a lifestyle anchored in hustle, heritage, and high standards.

This National Tequila Day, drink to the truth—and to the future—toast transparency with the tequila that’s as clear about its values as it is in your glass. Cheers.

The post Cheers to National Tequila Day with Don Londrès, the Honest Tequila appeared first on Chilled Magazine.

Source: Mixology News



Happy National Tequila Day! Every July 24th, tequila fans across the country celebrate one of the world’s most storied spirit—and for good reason.

Its cultural roots in Jalisco, Mexico and its evolution to a craft cocktail essential, tequila has never been more popular, more diverse, or more exciting to explore.

There’s a new reason to raise a glass today— bars, restaurants, a growing number of tequila lovers—and bartenders—are demanding more from the spirit. Enter the era of additive-free tequila, where transparency, integrity, and true agave flavor are taking center stage.

Tequila with zero additives has become a full-on movement, signaling a shift away from artificially sweetened, colored, or smoothed-out tequilas. Today’s drinkers want to know what’s in their glass—and what’s not. And brands like Don Londrès are leading with honesty.

Don Londrès, the ultra-smooth tequila is setting a new standard in clarity, character, and transparency. Crafted with just three ingredients—Weber Blue agave, water, and yeast—this award-winning tequila proudly contains no additives, no shortcuts, and no compromise.

Launched by music mogul Dre London—the force behind artists like Post Malone—alongside third-generation distiller Francisco González (Don Julio 1942), Don Londrès was founded on a simple idea: do things the right way. That means transparency in process, honesty in flavor, and no additives, ever.

Distilled in Atotonilco el Alto, Jalisco, using heritage methods passed down since 1905, Don Londrès is deeply rooted in traditional tequila-making—while looking sharply toward the future. The result? A fast-growing Black-owned tequila brand that has already earned 39 international spirits awards and a place in top bars, hotels, and nightlife spots across the United States and Europe.

The Blanco delivers a clean, herbal-forward profile layered with green mint and subtle sweetness from naturally caramelized agave. But the newest addition—the Don Londrès Reposado—adds a richer dimension. Aged in bourbon barrels, it brings velvety notes of vanilla, soft citrus, and oak, while still staying true to the brand’s signature smoothness and purity.

More than a bottle, Don Londrès is a celebration of self-made success, a lifestyle anchored in hustle, heritage, and high standards.

This National Tequila Day, drink to the truth—and to the future—toast transparency with the tequila that’s as clear about its values as it is in your glass.

Cheers.

Check out Don Londrès online and social media

Dre London Instagram

Don Londrès Website

Don Londrès Instagram



The post Cheers to National Tequila Day with Don Londrès appeared first on Chilled Magazine.

Source: Mixology News

The legs of my chair are sinking into the sand as the waves of the beach, right nearby but sitting in darkness, crash against the shore.

I order a drink from our jovial waiter, Andres, who I’ve gotten to know over the past couple of days. White twinkle lights dangle high above our heads and a light with a soft blue bulb sits on our table, both gently lighting the scene.

Am I in a Corona ad? Actually, it’s a quintessential night in the picturesque British territory of Turks and Caicos, those series of islands due south of the states, sitting east of Cuba and north of the Dominican Republic. Preparing for my visit, which included listening to a variety of travel podcasts along with bragging to my friends I was about to escape the winter, I learned a few key tricks of the trade when it comes to visiting the paradise. First, never call it just Turks. Give the place the respect it deserves: it only takes 5 more seconds to say “and Caicos.” Despite its name, the archipelago (that fancy term for “a group of islands”) contains 40 distinct pieces of land.

The most populated, and the ones most airlines and cruises fly and sail into, is Providenciales, a name the locals actually don’t mind if you shorten it to its slang moniker, Provo. The community’s Grace Bay, with its famous soft sand and blue waters, is a haven for resorts, and it’s here where I’m exploring the strip’s idyllic Wymara Resort + Villas.

The resort is beloved. Case in point: I soon read that a man named Bruce Maclaren, a Canadian who fell in love with the Turks one visit and wound up moving there, runs the place. I can see why.

One of the signature nights at the resort is a White Lotus-style beach barbeque (except nobody was the suspect in a murder, tonight at least). It boasts an incredible buffet with tropical eats like shrimp, a brisket cooked 24 hours and sushi, all credit to Chef Andrew Mirosch. The man is passionate. Along with the long process that results in his luscious brisket, his ice cream is also made in-house.

Since it seems like the perfect setting, I order a Caribbean Queen Punch which is made with Appleton Rum, fruit juices (orange and pineapple) along with grenadine and angostura bitters. Then a finishing touch: nutmeg. It’s the kind of drink you dream of when you’re bored at work and fantasizing about being on vacation.

The sunrise here each morning was so captivating, I think I have dozens of pictures of it on my phone, all taken at slightly different angles. Looking out onto the water, it’s teeming with fish (Conde Nast Traveler called Grace Bay one of the best places in the world for snorkeling).

Below the turquoise waters, barracudas and spiny lobster swim around. I do my own share of swimming with a snorkel strapped to my face as I explore the peaceful waters directly outside the resort, as well as the nearby Smith’s Reef, which is a 15-minute walk up the beach.

My mornings were very busy: I’d wake up, have breakfast and lounge by the pool, which the resort is built around and frames the ocean so perfectly, you’d think it’s AI.

I glance at the cocktails and opt for one which would fit this scene: a Conch Cave Colada, which blends local Bambarra rum, mango, pineapple, lime, and coconut cream inside, yes, an entire fresh coconut.

The truth is, I have to remind myself that life just isn’t about lounging by the water, so I try to take advantage of day-to-day activities here. One morning, we took a kayak out onto the tranquil ocean, in the afternoon we took a yoga class in a gazebo on the beach.

Another day, I took the free shuttle to their other property across the island which flaunts massive seaside villas, an oceanside bar, as well as touches like a sauna. I felt so Zen, it was almost as if it was medically induced. There’s also a basketball court, where I tried for a half court shot that my friend said “the pros can’t even make” which I wound up landing (after 30 tries).

Following our final sunset, we head to the pool for one more dip and while we’re drying off, we see the aforementioned Andres, one of the facets who make a place like this special.

I pick up the menu and read it over as if it’s not my 50th time and I order the island’s titular drink: a Caicos and Coffee, which features Vanilla Vodka, coffee liqueur, espresso, and mint; their spin on an Espresso Martini. It’s a smooth drink for a smooth life.

The post Swimming and Sipping in Turks and Caicos appeared first on Chilled Magazine.

Source: Mixology News

BCB Brooklyn 2025 brought together an impressive mix of exhibitors, standout drinks, and a rich lineup of educational seminars that examined the hospitality industry’s past, present, and future.

Photos by Rachel Harrison Communications

The programming especially stood out for its forward-looking panels, where experts shared key insights on emerging trends—leaving attendees more informed and inspired than when they walked in.

Let’s dive into a few of the standout panels and trend highlights from BCB Brooklyn 2025.

???? Trend 1: The Rise of No & Low

BCB Brooklyn Panel: Carl Radke and Soft Bar on Elevating Non-Alcoholic Cocktails & Mindful Consumption Experiences

This year, there was a clear rise in demand for no- and low-ABV options, with brands such as Second Sip Gin, Ritual Zero Proof, and Casamara Club leading the charge.

In the exclusive VIP Lounge, Carl Radke (co-founder of Soft Bar) led an intimate discussion focused on creating mindful, zero-proof experiences and elevating non-alcoholic cocktails to the same premium level as traditional spirits-driven drinks.

Key Takeaways

• Premium is expected: Non-alcoholic cocktails should be as complex and craveable as their boozy counterparts.
• Wellness leads: Guests want drinks that align with health goals, not just “mocktails.”
• Inclusive by nature: No & low venues are becoming community hubs for sober-curious, pregnant folks, and anyone in between.

This trend isn’t a sidebar—it’s redefining what hospitality looks like in 2025 and beyond.

???? Trend 2: The Impact of Diversity in the Hospitality Industry

BCB Brooklyn Panel: Flavors of Immigration: Stories That Need to Be Heard

In hospitality, diversity goes beyond values. It’s a key source of creativity and flavor. At BCB Brooklyn 2025, this was evident in the global influences behind tequila, rum, gin, and whiskey brands on display.

Flavors of Immigration highlighted how personal histories and cultural identity shape hospitality. Panelists shared how immigration stories influence everything from cocktail menus to bar concepts—proving that representation behind the bar translates directly into richer guest experiences.

Key Takeaways

• Cultural heritage inspires creativity: Ingredients and techniques rooted in personal histories add depth to menus.
• Diverse voices build better bars: Inclusive leadership creates spaces where more guests feel seen and welcomed.
• Success is intersectional: Gender, race, and cultural background all contribute to a more dynamic, resilient industry.

Hospitality thrives when everyone has a seat at the table—and a chance to tell their story through what’s in the glass.

???? Trend 3: The Importance of Bars in Today’s Growing Digital Age

BCB Brooklyn Panel: The Last Great Third Space: Why We Must Protect Our Bars

In an era dominated by digital interaction, bars remain one of the few true “third spaces”—places where people connect outside of work and home. At BCB Brooklyn 2025, this theme resonated across the show floor, with several bar supply exhibitors showcasing the tools and innovations needed to keep bars running smoothly and sustainably.

What the panel revealed: In the thought-provoking The Last Great Third Space panel, speakers emphasized that bars aren’t just venues for drinks; they’re modern-day gathering places that foster community, conversation, and connection. As more people report feeling isolated despite being constantly online, the role of bars as welcoming, inclusive, and in-person spaces has never been more critical.

Key Takeaways

• Bars are cultural anchors: They offer something the digital world can’t: human connection and shared experience.
• The future is community-focused: Bars that prioritize inclusivity, hospitality, and storytelling will resonate most with younger, more diverse audiences.
• Support behind the scenes matters: Equipment suppliers and bar operators alike play a key role in ensuring these spaces stay functional, relevant, and resilient.

To thrive in a digital age, bars must evolve—while holding tight to the timeless value of real-world connection.

From the rise of non-alcoholic cocktails to the vital role of diversity and the enduring importance of real-world gathering spaces, BCB Brooklyn 2025 made one thing clear: the hospitality industry is evolving with intention. These trends aren’t fleeting; they reflect a deeper shift toward more inclusive, mindful, and community-driven drinking culture.

And if BCB Brooklyn is any indication, the future of hospitality isn’t just in the glass; it’s in the people, stories, and spaces behind it.

The post Here’s What BCB Brooklyn 2025 Revealed About the Future of Hospitality appeared first on Chilled Magazine.

Source: Mixology News

Chilled chats with Chilled 100 Member Joy Gonzalez, bartender at Las Vegas hotspot Casbar Lounge in the Sahara Resort and Casino.

What inspired you to become a bartender?

Becoming a bartender started as a bucket list item when I was younger—something that felt out of reach at the time, though I’m not sure why. Now, 14 years later, I’m still behind the bar. What really drew me in and continues to inspire me is the ability to connect with complete strangers, build relationships, and even turn them into regular customers. On top of that, as my skills have grown, so has my passion for creating and experimenting with cocktail recipes. That creative freedom is what keeps me inspired.”

Where do you tend bar now? What makes it unique?

I tend bar inside the Sahara Hotel and Casino in fabulous Las Vegas, Nevada; the Casbar Lounge to be exact, a 24-hour gaming lounge with a lightened bar top, exotic wall decor, and fancy vibes. We have an interesting specialty cocktail menu that represents all the classics in our unique style. We can smoke your cocktail, place a flavored bubble on top of it, or even print your own picture on your espresso martini!

Who has been most influential in your development as a bartender?

It’s difficult to credit just one person as the most influential in my development as a bartender. Every place I’ve worked and every situation I’ve encountered has offered a chance to grow, and I’ve taken those opportunities. Each experience has shaped my skills and perspective, and I believe there’s always more room to learn and improve.

Do you have any advice for novice/ at home bartenders?

Never turn down your crazy ideas! Don’t be afraid to try new things.

What is your favorite ingredient right now and why?

I have a love relationship with lavender. It’s very distinctive and smells and tastes great in cocktails.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

For me, it starts from my culture. In Mexico, we have all these flavors and colors, so I rely a lot on that. First, I pick a specific fruit, herb, or spice that I want to highlight in my cocktail, then I try to associate it with a memory. After that, I just play with other flavors, citruses, and modifiers to balance it, and of course I look for an intriguing and fun garnish. After I decide all the ingredients I want to use, I start writing down the measurements for each ingredient.

Do you have a special technique you use or a tip for making a particular drink?

Always dry shake when you are using egg whites!

Where do you see the bartending/cocktail culture headed?

Is hard to know, but I feel that the field is still open for innovative elements and there are always new trends that as bartenders we must follow to keep up with demand. I think we are going to see more trends with Molecular Mixology, and more “mobile bars” all over the cities.

Liqueur, Mezcal

Mexican Carajilla

Ingredients

• 1 oz. Mezcal Reposado
• 1 oz. Nixta Elote Liqueur
• 1 oz. Espresso
• ½ oz. Dark Crème de Cacao
• Sweet Cream de Elote*

Preparation

1. Put all the ingredients in a shaker tin except for the elote sweet cream.
2. Shake for six seconds and strain over ice.

*Sweet Cream de Elote

---

Ingredients

• 250 grams sweet whole corn
• 6 oz. heavy whipping cream
• 4 oz. half and half cream
• 4 oz. simple syrup

Preparation

1. Add 250 grams of sweet whole corn in a blender with 6 oz. of heavy whipping cream and 4 oz. of half and half cream.
2. Add 4 oz. of simple syrup and blend.
3. Add it with a spoon on top of your drink.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Mexican Carajilla”,”description”:”A delicious cocktail recipe for Mexican Carajilla”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/Mexican-Carajilla-Joy-Gonzalez-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Mezcal Reposado”,”1 oz. Nixta Elote Liqueur”,”1 oz. Espresso”,”u00bd oz. Dark Cru00e8me de Cacao”,”Sweet Cream de Elote*”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Put all the ingredients in a shaker tin except for the elote sweet cream.”},{“@type”:”HowToStep”,”text”:”Shake for six seconds and strain over ice.”}],”recipeCategory”:”Cocktail”}

The post Meet Chilled 100 Member Joy Gonzalez appeared first on Chilled Magazine.

Source: Mixology News

An unforgettable after-dinner drink in New Orleans, The Life is a Drag from Mister Mao riffs on the classic ritual of espresso and a menthol cigarette.

Equal parts delicious and theatrical, it’s served in an antique glass perched atop a vintage ashtray and garnished with a torched candy cigarette.

Photo by Randy Schmidt

Liqueur, Mezcal

Life is a Drag

Ingredients

• 1 oz. Mezcal
• ¾ oz. St. George Coffee Liqueur
• ¼ oz. Tempus Fugit Crème De Menthe
• 2 drops Xocolatl Bitters
• Garnish: Sprinkle of Black Lime Powder

Preparation

1. Combine all ingredients in a mixing glass.
2. Lightly sprinkle black lime powder over the surface of the drink.
3. Serve in an antique Nick & Nora glass resting on a glass ashtray with a candy cigarette.

{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Life is a Drag”,”description”:”A delicious cocktail recipe for Life is a Drag”,”image”:”https://chilledmagazine.com/wp-content/uploads/2025/07/lifes-a-drag-recipe.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“1 oz. Mezcal”,”u00be oz. St. George Coffee Liqueur”,”u00bc oz. Tempus Fugit Cru00e8me De Menthe”,”2 drops Xocolatl Bitters”,”Garnish: Sprinkle of Black Lime Powder”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all ingredients in a mixing glass.”},{“@type”:”HowToStep”,”text”:”Lightly sprinkle black lime powder over the surface of the drink.”},{“@type”:”HowToStep”,”text”:”Serve in an antique Nick & Nora glass resting on a glass ashtray with a candy cigarette.”}],”recipeCategory”:”Cocktail”}

The post Life is a Drag appeared first on Chilled Magazine.

Source: Mixology News

The Sazerac is often celebrated as the official cocktail of New Orleans, distinguished by its unique flavors and rich history.

Created by French Quarter pharmacist Antoine Amedie Peychaud, the Sazerac has found its spiritual home at the Art-Deco era Sazerac Bar housed by The Roosevelt New Orleans, a Waldorf Astoria Hotel, solidifying its place in the city’s cocktail culture. A close cousin of the Old Fashioned, the Sazerac incorporates absinthe and Peychaud’s bitters, creating a complex aromatic profile. It is crafted by spraying a chilled glass with absinthe and garnishing it with a lemon twist, infusing herbal notes and adding brightness.

The Roosevelt exudes the charm of New Orleans through its elegant decor and storied past. A significant moment in the bar’s history occurred in 1949 during the “Stormin’ of the Sazerac,” when women demanded service at a bar that had previously only welcomed them on Mardi Gras Day.

This year, the bar celebrated the 75th anniversary of that historic event on September 27th. Matt Schulte, the Assistant Food and Beverage Director at The Roosevelt, hopes that first-time visitors to the Sazerac Bar will feel like they are “stepping back in time while being enveloped in the hospitality and history of New Orleans.” The warm and inviting atmosphere encourages guests to indulge in the craftsmanship of signature cocktails while enjoying the bar’s classic and intimate ambiance.

Innovation within the drink program at The Sazerac Bar is balanced with a respect for tradition. Schulte explains that the menu features classic recipes alongside modern twists on favorites, ensuring that there is something for everyone. This approach keeps the offerings fresh and engaging for all patrons, with every bartender regarded as a master of their craft, capable of mixing and shaking innovative creations.

For newcomers to the Sazerac Bar, Schulte recommends several other cocktails worth trying.

“Besides the Sazerac, I’d recommend the Ramos Gin Fizz for its historic connection between the Sazerac Bar and Huey Long. The former governor of Louisiana who was a frequent visitor of the Sazerac Bar, ordering this cocktail for everyone around. Huey Long also lived in the 12th floor suite at The Roosevelt.”

While some patrons may prefer the classic Sazerac recipe, the bar offers intriguing variations, including the Coffee House Sazerac, featuring coffee-infused Sazerac Rye, and the Cognac Sazerac, which swaps rye whiskey for Pierre Ferrand 1840 Cognac. Schulte notes that the latter pays homage to the original recipe, which used cognac until its production was disrupted due to an insect infestation.

For novice or at-home bartenders looking to perfect their Sazerac, Schulte advises the following: For a perfect Sazerac, make sure that you are using all of the ingredients in appropriate measurements. A chilled glass is important to ensure your cocktail stays cold for an extended period of time. This can easily be done by adding your glasses to your freezer for 10-20 minutes before making your drink. And finally, make sure you add enough ice and stir long enough to mix and chill your cocktail before straining. Finishing with an expressed lemon peel over the drink will provide the aroma, brightness, and depth to perfect this cocktail.

Current trends in the cocktail world are embraced at the Sazerac Bar as well.

“We have continued excitement in finding ways to blend newly introduced spirits and techniques into original older cocktail recipes and methods. Our new menu will feature a clarified milk punch, which has risen in popularity over the last decade but has been a method used for hundreds of years.”

So, the next time you find yourself in NOLA, step back in time and enjoy the perfect Sazerac courtesy of Schulte and his team at the Sazerac Bar at The Roosevelt.

The post The Sazerac, Perfected: What Bartenders at The Roosevelt New Orleans Want You to Know appeared first on Chilled Magazine.

Source: Mixology News

Loca Loka Tequila embodies the best of two worlds, bringing together India and Mexico to celebrate the vibrant spirit of both nations.

Launched in 2024, the brand is making a major expansion push this year into new U.S. markets. The partners created a name that reflects the embrace of the two cultures, fusing “loca” or Spanish for “crazy,” with “loka” from the Sanskrit for “world.” Loca Loka is the first spirit line developed as part of a joint venture between three partners, Indian film actor Rana Daggubati, renowned composer Anirudh Ravichander, and entrepreneur Harsha Vadlamudi, Founder and CEO of Ironhill Hospitality Pte Ltd in Singapore.

The Loca Loka line currently features two handcrafted additive-free tequilas, a Blanco and a Reposado that have been aged in French and American oak barrels for 4 to 6 months. The Blanco blends the rounder fruity flavors of cooked agave with the earthier floral flavors of Highland agaves, while the Reposado features a richer aroma and balanced flavors between oak and fruitiness. An Añejo tequila is also currently resting in barrel for release soon.

The process of creating a bottle of Loca Loka hews closely to generations of tequila-making tradition, starting with the hand harvesting of mature Highland agave. The agave hearts are then cooked low and slow, a gentle process that unlocks their natural sweetness and complexity. The softened agave hearts are crushed using rollers to unleash the juice, which undergoes a natural fermentation process with a special strain of yeast. The fermented liquid is then double distilled in pot stills before resting in barrels.

The 2024 launch brought Loca Loka to the major markets of Los Angeles, New York, Illinois, Florida, and Texas. “Following our initial success at last year’s launch, we are so excited to expand our footprint into additional markets in the U.S.,” said Laurence Brady, Loca Loka Regional Head USA.

“We look forward to continuing to showcase the unique blending of Indian and Mexican cultures to the American consumer.”

This year, Loca Loka’s expansion will take the brand to Massachusetts, Washington DC, Maryland, and Nevada.

The tequilas are designed with bartenders in mind and versatile enough to work in a wide range of drinks. When using Loca Loka in “locatails,” look to marry the tequila with a variety of flavor profiles from refreshing citrus to smoky to savory. A great option for summer, the Loca Loka Cooler chills you down with Blanco, coconut water, lime juice and a touch of simple syrup.

Loca Loka’s blend of Mexican spirit and Indian culture makes the brand one to watch as it continues to take the U.S. by storm. Look for it on backbars across the country.

The post Bringing Together Indian and Mexican Cultures—Loca Loka Tequila appeared first on Chilled Magazine.

Source: Mixology News