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Drink like a Local in Tacoma, Washington with Desiree “Dez” Zavala @drinkfairy253

If ya don’t know, now ya know! My name’s Dez. I grew up on the east side of Tacoma where I fell in love with the small town-big city energy. The changes in local watering holes have substantially expanded since I was a wee baby bartender. I’ve been bartending for 22 years and have worked everywhere and done everything—from dive bars and fine dining to working with celebrities, stadiums, and major private events. I’ve also been a hospice nurse for 12 years. The juxtaposition of being the life of the party while having the privilege of helping patients and families make their end-of-life choices on their own terms feeds my soul.

I love that I’m not “just a bartender” or “just a nurse!” My favorite part of the hospitality industry is that we’re all a bunch of misfit toys who’ve got each other’s back no matter what. We’re the OG’s of “we listen, and we don’t judge!”

5 Must-Visit Bars While in my Hometown of Tacoma, WA

The Unicorn Sports Bar

Address: 4302 North 49th Street

Why I Go There: This bar is one of the few OG bars still around from my baby bartending days. The drinks are strong, Daryl is a Tacoma institution (IYKYK), and the food is great for soaking up the shots and cocktails (the potstickers and honey mustard are ????????)!

Favorite Thing to Order: I throw caution to the wind and let Daryl make the choice; his drinks taste like I’m going make some questionable choices later and I’m here for it!

Favorite Bartender: Daryl! He’s the entire reason I got started at 21 as a bartender!

Dawson’s Bar & Grill

Address: 5443 S Tacoma Way

Why I Go There: Besides breakfast being served until the kitchen closes, the drinks are strong, there are two outdoor areas, plenty of darts, and live music four nights a week!

Favorite Thing(s) to Order: Tequila and a rainier, if I’m already a few in, the tots and gravy with cheese are a MUST HAVE! #tacomapoutine

Favorite Bartender: Janaye is a force both behind the pine and on the other side!

The Airport Tavern Music Hall

Address: 5406 S Tacoma Way

Why I Go There: Besides the delicious pizzas, strong drinks, “Electric Taco Tuesday” EDM and tacos, and the beautiful new music space that you can see some of your favorite local and internationally known bands, DJs, and singers, you can find a different crowd every night of the week with open arms!

Favorite Thing(s) to Order: Their tequila selection is great, but their whiskey selection is outstanding!

Favorite Bartender: That’s a hard one because all of the bartenders are AMAZING! So, for the sake of diplomacy; Mac, Jared, Ali and Lauren!

Church Cantina

Address: 5240 S Tacoma Way

Why I Go There: The goth/horror movie vibe, a huge vegan menu, and the specialty markets throughout the year. The owners Adam and Nikki are some of the COOLEST and sweetest people ever! Their vision was delivered to a T!

Favorite Thing(s) to Order: The Miss Argentina is a nod to one of the best movies ever, the deep-fried avocados are my all-time favorite.

Favorite Bartender: I honestly can’t pick just one! Everyone there is so rad and welcoming!

Berliner Beer Hall

Address: 2401 Pacific Avenue

Why I Go There: The choice of German beers is extensive, the food makes me miss my little German Nana and the boys behind the bar! Plus, who doesn’t like a good old Polka?

Favorite Thing(s) to Order: Rahmschnitzel, a pretzel and bier cheese, a large Gravensteiner, a Weihenstephan Vitus, and Schöfferhofer grapefruit!

Favorite Bartender: Isaac, Ike, Jaden, and Will are pros at hospitality!

Drink Like A Local

Your insider’s guide to the hidden gems, neighborhood favorites, and cocktail havens that the pros themselves visit. In each edition, we chat with local bartenders who reveal their go-to spots. Ready to explore a city’s true drinking culture? Pull up a stool and get the word from those who know it best.

The post Drink Like a Local in Tacoma Washington with Bartender Desiree “Dez” Zavala appeared first on Chilled Magazine.

Source: Mixology News

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders.

Each month, we spotlight a standout book to add to your collection and keep your creativity flowing. This month’s book is Fawn Weaver’s Love & Whiskey.

Fawn Weaver’s Love & Whiskey. In her compelling memoir (a New York Times best-seller and the 2025 winner of the NAACP Image Award for Literary Non-Fiction), Weaver recounts her journey to uncover the hidden history behind Nearest Green, while also sharing her own story of determination to overcome the adversities of an industry dominated by white males. It’s history combined with her story as she recounts bringing this untold narrative to light and working to build the first spirits conglomerate founded by a woman or person of color.

It’s Women’s History Month! As a bonus, here are some books written by women in the spirits industry, spotlighting works that highlight the rich history and cocktail culture through a female lens. These books offer not only a deep dive into the art of spirits and mixology, but also showcase the inspiring journeys and contributions of women who have shaped this field.

• Spirited Women: Makers, Shakers, and Trailblazers in the World of Cocktails by Sammi Katz and Olivia McGiff (on shelves March 4!)
• The Cocktail Parlor: How Women Brought the Cocktail Home by Nicola Nice
• Black Mixcellence: A Comprehensive Guide to Black Mixology by Tamika Hall
• Nashville Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Music City by Delia Jo Ramsey

The Bartender’s Bookshelf: Book of the Month Club

Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders, cocktail enthusiasts, industry pros, and anyone looking to elevate their craft. Each month, we spotlight a standout book—whether it’s a deep dive into cocktail history, a recipe-packed guide, or a memoir from a legendary bartender. Chilled will help you build a library that inspires and educates, while keeping your creative spirits flowing.

The post Bartender Book of the Month Club: Love & Whiskey appeared first on Chilled Magazine.

Source: Mixology News

The Mojito, known for its perfect balance of mint, lime, rum, and sweetness, has become a drink that is beloved by cocktail enthusiasts around the world.

But behind its simple ingredients lies a fascinating history that dates back centuries. The Mojito’s origins are said to trace back to the 16th century when Sir Francis Drake and his crew supposedly first created it, initially as a medicinal remedy to combat cholera using local ingredients like cane brandy, mint, sugar, and lime. Over time, it evolved from a health tonic into a popular Cuban cocktail, eventually earning its place as an international icon.

At Havana 1957 in Las Vegas, this iconic drink is crafted with precision and passion, honoring its rich history while adding a touch of innovation. We sat down with the experts at Havana 1957 to learn the secrets behind making the perfect Mojito, from the techniques to the ingredients that make it truly unforgettable.

Frank-Gonzalez – Havana 1957

Frank-Gonzalez

What are the key elements that separate an average Mojito from a great one?

The key that separates a regular Mojito from an exceptional one is that attention to details. From using natural lime juice, white sugar, freshest herbs, to proper maceration, quality rum that works with the other flavors, and a great fizzy water, there are so many ways to create a truly great cocktail.

When making a Mojito, what type of sweetener do you use and why?

White sugar should always be used, first, to respect the original recipe, and second, to balance the lime juice; it does not taste the same with other sweeteners.

Muddling mint is tricky—what is the right technique to get the best flavor with no bitterness?

This process is a fundamental part of achieving a good Mojito. It must be macerated carefully without pressing the stem excessively, as too much will extract the bitterness and unbalance the flavor of the cocktail.

How do you achieve the perfect balance between ingredients in the cocktail?

Respecting the original recipe. We must be very careful not to make variations in the quantities since this would be disastrous for the cocktail, causing it to add bitterness, acidity, or excessive alcohol that unbalances the experience.

What type of rum do you recommend and why?

It is recommended to always use white rum, as it enhances the other flavors without being the protagonist, providing only the character of the cocktail.

Tell us about the unique variations you make.

A mojito is a great classic cocktail, consistently one of the 10 best-selling cocktails in the world, but we respect that variations come into style as well. Due to a Mojito’s characteristics, it pairs perfectly with so many fresh fruits including mango, strawberry, passionfruit, kiwi, and guava. We make variations that pair with mint and lime, vibrant flavors that can transport our guests to Cuba.

The Mojito is often linked to Cuba—talk to us about its origins.

It is said that at the end of the sixteenth century, Francis Drake was feared by the Spanish throughout the East Indies. He was dedicated to raiding ports and ships to steal American gold in the name of the Queen of England. Eventually, Drake’s assaults took him to the port of Havana, where Philip II had alerted the local governor because of the great Mayan treasure that the city housed.

Although the Spanish had prepared the defenses and had fortified themselves to withstand a long siege and pillage, the surprise was great when Drake ended up withdrawing only a few days after his arrival and practically without having attacked the port.

Although Drake left Havana and its gold intact, they say that he left such a mark on the local inhabitants that they ended up naming a recipe after him: “Drake.” Some claim that the cocktail is not actually Cuban, and that it was Sir Francis’s crew who invented it with the ingredients they had on board: cane brandy, mint sugar and lime. Whether it originated in Havana or not, what is clear is that it was perceived as a medicinal drink, especially to combat cholera, a fact that is documented by many contemporary writers.

How has the Mojito evolved over time, and why do you think it remains popular?

The Mojito has evolved from initially considered as a concoction or medicine, then as a popular drink, until it became an international cocktail superstar, recognized throughout the world.

What is one piece of Mojito-related trivia that most don’t know?

There are several curiosities that are little known about this cocktail. One of them is that it was called Draquecito in honor of its creator, and the other is that it was made with Tafia, a predecessor of Rum.

Rum

Mojito Havana 1957

Ingredients

• 2 oz. BACARDÍ Superior
• 1 oz. Lime Juice
• 10 g White Sugar
• 1 Lime Slice
• Soda Water
• 1 Sugar Cane Stick, Mint Leaves (for garnish)

Preparation

1. In a tall glass, place two sprigs of mint.
2. Add sugar, lime juice, and a splash of soda water.
3. Muddle gently, to release the essential oil and blend the flavors (You don't have to crush the leaves, just macerate them a little, without breaking them).
4. Add ice cubes to fill 3/4 of the glass.
5. Pour the rum over the ice (this will help us to temper the cocktail).
6. Top with soda water.
7. Mash with the bar spoon harmoniously to integrate all the flavors and temper the cocktail.
8. Garnish with a sugar cane stick and a sprig of mint, tapping it carefully on the edge of the glass to extract its aroma.

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The post How to Make an Expertly Crafted Mojito, According to Bartenders at Havana 1957 appeared first on Chilled Magazine.

Source: Mixology News

With spring just around the corner, there’s no better time to enjoy a refreshing, fruity cocktail.

The Carnaval cocktail, crafted by the talented bartenders at Overstory Rooftop Bar, offers layers of tropical sweetness from mango, a tangy twist from tamarind and orange, and a smooth, earthy backbone from cachaça. A touch of orange bitters adds just the right amount of complexity, making each sip as intriguing as the last.

Cachaça, Liqueur

Carnaval Cocktail

Ingredients

• 1 ¼ oz. Leblon Cachaça
• ¾ oz. Mango Puree
• ½ oz. Tamarind Liqueur
• ½ oz. Orange
• ½ oz. Simple Syrup
• 2 dashes Regan's Orange Bitters

Preparation

1. Shake and pour over fresh cube in rocks glass.
2. Garnish with ½ a chili salt rim*.

*Chili salt rim

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Ingredients

• 2 tsp Salt
• 1 tsp Ground Chili
• ½ tsp Sugar
• ½ tsp Cumin

Preparation

1. Mix all ingredients and keep in a dry container.

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The post Celebrate Spring with Overstory’s Vibrant Carnaval Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Heavenly Vieux Carré

The traditional Vieux Carré cocktail, named after New Orleans’ historic French Quarter (or “old square”), is a drink steeped in rich history and complex flavors. Created in the late 1930s by Walter Bergeron, head bartender at the Hotel Monteleone, the cocktail has become the classic signature drink at the hotel’s famous Carousel Bar, and a favorite of literary patrons like Ernest Hemingway.

The Heavenly Vieux Carré blends Dark Arts Amburana Rye Whiskey, Du Peyrat Organic Selection Cognac, Guerin Sweet Vermouth, two types of bitters, and Bénédictine – an herbal liqueur noted for its subtle honey sweetness. Peychaud’s Bitters, created in New Orleans in 1838 brings a touch of anise, while Caribbean-born Angostura bitters offer spicy, bitter notes of cinnamon, and cloves. Together, these ingredients create a refined, spirit-forward drink that reflects the city of New Orleans, where history, art, and a variety of tastes intertwine.

Cognac, Liqueur, Vermouth, Whiskey

Heavenly Vieux Carré

Ingredients

• 1 oz. Dark Arts Amburana Rye Whiskey
• 1 oz. Du Peyrat Organic Selection Cognac
• 1 oz. Guerin Sweet Vermouth
• 1 tsp. Bénédictine Liqueur
• 2 dashes Angostura bitters
• 2 dashes Peychaud’s bitters
• Lemon twist, 1 Bada Bing Cherry (for garnish)

Preparation

1. Combine 1 oz. Dark Arts Amburana Rye Whiskey, 1 oz. Du Peyrat Organic Selection Cognac, 1 oz. Guerin Sweet Vermouth, 1 tsp. Bénédictine liqueur, 2 dashes Angostura bitters, and 2 dashes Peychaud’s bitters in a mixing glass filled with ice.
2. Stir until well chilled.
3. Strain into an ice-filled old-fashioned glass or rocks glass and garnish with a lemon twist and Bada Bing cherry.

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The post Heavenly Vieux Carré appeared first on Chilled Magazine.

Source: Mixology News

Bartending can be exciting, but long shifts, late nights and dealing with customers nonstop can take a toll. If you feel constantly drained, it might not just be a bad week—it could be a sign of burnout.

Recognizing the Signs

Burnout goes beyond feeling tired—it’s a combination of physical, emotional and mental exhaustion. Here are some common signs to watch for:

• You’re always tired: Even after a full night’s sleep, you wake up exhausted and drained.
• You feel detached: The fun parts of your job, like mixing drinks or chatting with customers, don’t feel enjoyable anymore.
• Your patience is running low: Things that never used to bother you now feel unbearable. A simple request for a cocktail can feel like too much.
• You get sick more often: Stress can weaken your immune system, leaving you more susceptible to illness. If you catch every cold that comes around, burnout might be the cause.
• You rely on alcohol or caffeine too much: If you drink to relax or down energy drinks to get through a shift, that’s a red flag.
• You’re always on edge: Feeling irritable, anxious or overwhelmed all the time is a sign that your stress levels are too high.

What You Can Do About It

Burnout isn’t just a personal struggle—it’s a widespread issue. Nearly 60% of workers across industries report experiencing workplace stress and burnout. You’re not alone, and there are steps you can take to regain balance.

Self-Care

Your body and mind take a beating in this industry, so prioritizing self-care is essential. Stay hydrated, eat full meals—not just bar snacks—and make time for movement, even if it’s just a quick walk before your shift. Try to get enough sleep, even when your schedule is unpredictable. Small habits, like deep breathing before a rush or stretching after a long shift, can make a difference over time.

Finding Stress Outlets

Having a way to unwind outside of work is crucial. Whether it’s exercise, reading, music or a creative hobby, find something that helps you decompress. Spending time with friends—especially those outside the industry—can also be a great way to reset.

Seeking Professional Help

If burnout affects your mental health, talking to a professional can help. Therapy, support groups or even chatting with someone who understands the industry can provide valuable coping strategies. Some workplaces offer mental health resources, so check if your employer provides any benefits that could help.

Setting Boundaries

Bartending often comes with pressure to pick up extra shifts or stay late. But saying yes to everything can push you toward burnout faster. If you’re running on empty, turning down an extra shift or asking for a day off is OK. Protect your time outside work, and don’t feel guilty about prioritizing rest.

Considering a Change

If the job is no longer sustainable, it might be time to explore other options. That doesn’t mean you must leave the industry entirely—you might find a role offering more stability, better hours or a less demanding environment. Your well-being should always come first.

Take Care of Yourself Before It’s Too Late

Burnout doesn’t happen overnight, and it won’t go away on its own. Ignoring the signs can lead to serious physical and mental health issues. The good news is that you have options—whether it’s setting boundaries, prioritizing self-care or seeking support. Take the steps you need to protect your well-being because you can’t be at your best if you’re running on empty.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post How Bartenders Can Identify Signs of Burnout appeared first on Chilled Magazine.

Source: Mixology News

With spring eagerly anticipated, our minds are abuzz with thoughts of the tantalizing flavors that will adorn the menus of New York’s premier bars this season.

To quench your curiosity, we’ve gathered insights from top-notch bartenders in the city to predict the spring’s palate-pleasing trends. Expect an influx of tropical and tiki-inspired concoctions, alongside innovative additions like Ube-infused drinks, according to Renato Tonelli, Beverage Training Director at Dante West Village.

“The summer of 2025 will see a rising trend of Ube, the purple yam typical of the Philippines. With its bright purple natural color, it will surely be a showstopper in bars and restaurants, rapidly becoming more available in different forms like extracts, powders, jams, and syrups. It can be easily integrated into tropical-inspired drinks like coladas, tiki, and drinks served on crushed ice.”

The enduring popularity of non-alcoholic and agave-based cocktails continues to hold firm, and Alex Dominguez of Bar Calico agrees. “We’ve been seeing N/A and low abv cocktails really gain popularity over the past couple of years, and this spring, I think they are going to get more creative and more prevalent. For years, they’ve been an afterthought in menus and the choices were limited, but now there’s been an influx of zero-proof offerings and plenty of demand from guests. Of course, agave-based drinks like the Margaritas and Palomas continue to do well, but as we’ve seen with our Cut Above Margarita, it’s not necessarily tequila what people are looking for.”

In addition, Evan Hawkins, Co-Founder and Beverage Director of Romeo’s, rounds off the insights with a forecast of a refreshing and cool theme to further enhance the spring vibes.

“The flavor of spring is going to be cool, refreshing drinks; something easy on that palate that is also delicious. Cucumber, passionfruit, fresh grapefruit (really, any fresh citrus), and pineapple.”

The post 3 NYC Bartenders Predict Spring Cocktail Trends appeared first on Chilled Magazine.

Source: Mixology News

We’re saying goodbye to winter with Breckenridge Whiskey.

As the chill of winter begins to fade, we continue to enjoy the savory rich warming flavors of the season with Breckenridge Whiskey. Celebrate the final days of winter with cocktails that embrace the cozy and bold essence of this mountain-crafted spirit.

Inspired by cold New England winters that were warmed by hot spiced apple cider. Breckenridge Bourbon makes it extra warm!

Hard Cider, Whiskey

Breckenridge Cider

by Anthony Wells – @a.wells

Ingredients

• 2 oz. Breckenridge Bourbon
• 4 oz. Spiked Apple Cider
• ½ oz. Fresh Lemon Juice
• ½ oz. Honey

Preparation

1. Combine cider, whiskey, lemon, and a dash of honey to a shaker tin with ice.
2. Shake to incorporate and “dirty dump” into glass.
3. Add more ice if needed.

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The thick and smooth consistency of this cocktail is comforting on a cold winter evening.

Whiskey

Comfort and Joy

by Kevin Galaba – @SuperDeliciousEventsCompany

Ingredients

• 1 ½ oz. Breckenridge Bourbon Whiskey
• Horchata*

Preparation

1. In a rocks glass, add ice and 1 ½ oz. Breckenridge Bourbon Whiskey.
2. Add horchata.
3. Garnish with cranberries, cinnamon and rosemary.

*Horchata

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Ingredients

• 2 oz. Rice Milk
• 1 oz. Almond Milk
• ½ oz. Condensed Milk
• ½ oz. Evaporated Milk
• Vanilla Extract Cloves, Cinnamon, Allspice

Preparation

1. Soak long grain rice and almonds overnight, with cinnamon, cloves and allspice.
2. Blend all ingredients with granulated sugar.
3. Strain multiple times to a smooth consistency.
4. Add evaporated milk and condensed milk.

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Breckenridge founder Bryan Nolt once said in an interview that his favorite way to drink his whiskey was in a punch, so that became the goal. Once I learned that the largest gold nugget found in Breckenridge in 1880 was a 13 lb beast named Tom’s baby, I had the name, all I needed was the cocktail. What better than the classic gold rush invented right here where I’m based in New York?! At the same time, it’s a double play because, after all, it was a gold rush that popularized the city of Breckenridge itself. The whiskey tasted neat has these underlying cherry notes that I wanted to bring out, hence the muddled cherry and the cherry cordial, and the champagne is just a great choice.

Liqueur, Sparkling Wine, Whiskey

Tom’s Baby Punch

by Jorge Mondragon – @luckaftertragedy

Ingredients

• 2 oz. Breckenridge Whiskey
• ¾ oz. Honey 
• ¼ oz. American Sour Cherry Cordial
• ½ oz. Lemon Juice
• 2 ½ oz. Brut Champagne
• 3 Pitted Fresh Cherries

Preparation

1. In a shaker tin, add cherries and whiskey muddle, then add honey, lemon juice and cherry cordial.
2. Add ice and shake vigorously until tin is ice cold.
3. Serve in glass filled with ice and then top with champagne.
4. Give a quick stir in glass to blend ingredients, garnish with lemon wheels and cherries and serve.

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The post 3 End of Winter Cocktails with Breckenridge Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Expanding Leadership in At-Home Cocktails and Tech Enablement

ShakeStir, the parent company of Cocktail Courier and Thirstie, is thrilled to announce the acquisition of Shaker & Spoon, the premier cocktail subscription box service that has shipped over 10M+ cocktails to its thousands of home-bartender consumers for over a decade. This strategic acquisition strengthens ShakeStir’s position as the ultimate ecosystem for cocktail enthusiasts and brands alike, seamlessly integrating curated cocktail experiences with industry-leading e-commerce solutions.

A Perfect Blend of Expertise and Innovation

Shaker & Spoon, known for its handcrafted cocktails and deeply engaged community of cocktail lovers, joins ShakeStir’s portfolio, which includes Cocktail Courier and Thirstie. This acquisition brings together two complementary approaches to cocktail culture:

● Cocktail Courier excels as a high-volume cocktail bar, crafting and delivering expertly-made cocktails at scale, partnering with iconic brands and events such as the Grammys, Oscars, and Netflix.

● Shaker & Spoon operates like a speakeasy, offering a hands-on, immersive mixology experience, empowering consumers to create cocktails developed by the world’s best bartenders.

With this addition, ShakeStir is uniquely positioned to offer an unrivaled at-home cocktail experience, catering to both casual consumers and dedicated cocktail aficionados.

Enhancing E-Commerce and Tech Enablement for the Beverage Industry

The acquisition also aligns with ShakeStir’s continued investment in e-commerce innovation through Thirstie, the leader in alcohol compliance and digital storefront solutions. Thirstie has powered more liquor brand websites than any other company, and with the recent launch of its SDK solution, ShakeStir is setting a new standard for seamless brand integration and consumer engagement in the beverage alcohol industry.

A Vision for the Future

As the beverage alcohol e-commerce industry is projected to reach $36B by 2026 (+20% growth), ShakeStir is dedicated to shaping its future. This acquisition marks a significant step toward connecting brands, retailers, and consumers through a frictionless digital ecosystem that delivers premium cocktail experiences and expands the reach of emerging and established spirit brands.

“We couldn’t be more excited to welcome Shaker & Spoon to the ShakeStir mix,” said Scott Goldman, CEO of ShakeStir.

“Their deep passion for craft cocktails and engaged subscriber base perfectly complement our mission. Together, we’re redefining what’s possible in at-home mixology and beverage alcohol e-commerce.”

The post ShakeStir Acquires Shaker & Spoon appeared first on Chilled Magazine.

Source: Mixology News

Long before a marketing mastermind propelled the Cosmo to iconic status using the 1990s series Sex and the City, a marketing strategy thought up by the Massachusetts-based cranberry juice company, Ocean Spray, was used to encourage cranberry juice sales.

The Cape Codder cocktail – a mix of cranberry juice, vodka, and a splash of lime juice on the rocks in a Highball – was invented, proving that cranberries are a year-round fruit, and cranberry juice must be a behind the bar staple.

In 1945, the humble drink first appeared in print as the Red Devil cocktail in Ocean Spray’s newsletter: “With cranberry juice, he adds vodka, a dash of fresh lime and comes up with a Red Devil cocktail.” The first moniker had a bit more publicity pizzazz, but perhaps it didn’t play well during this time. After World War II, people associated anything ‘red’ with promoting communism, i.e., McCarthyism and the Second Red Scare.

By the 1950s, the drink was mainstream – although curiously, everyone had their own name for it. Of course, New Englanders proudly called it the Cape Codder or the Cape Cod. In Miami and Palm Beach, it was known as the Bog-Fog. And even Trader Vic’s, the Polynesian-themed restaurant chain that shuttered its last location in 2017 in Beverly Hills after 62 years, renamed the cranberry cocktail the Rangoon Ruby when it first appeared on their menus in 1957.

Spurred by Ocean Spray’s full-page ads in major publications, the cocktail continued to be the drink of choice at cocktail parties and bars across the country. For example, an ad in The New Yorker in 1965 read, “America’s newest cocktail creation. The Cape Codder. Two ruby jiggers ocean Spray Cranberry Juice. One jigger vodka.”

And when a cocktail reaches stardom, riffs abound.

By simply adding another type of juice, the variations are endless. The Sea Breeze swirls in grapefruit juice, Madras includes a splash of orange juice, and Bay Breeze calls for pineapple juice. Add a splash of soda and you have the Rose Kennedy, named after John F. Kennedy’s mom. If you’re in the northeastern United States, order the V.S.S. (it stands for vodka, soda, splash of cranberry) local vernacular for the Rose Kennedy cocktail. Of course, the Cosmopolitan is the most legendary (and most recent as 1980s creation) riff with triple sec, added lime juice, and served in a Martini glass.

Whatever version or name you like best, those ruby-red cranberry and vodka drinks are still as prevalent as they were during Ocean Spray’s marketing campaign marvel.

Vodka

Cape Codder

Ingredients

• 2 oz. Vodka
• 3 oz. Cranberry Juice
• Lime Wedge (for garnish)

Preparation

1. In a Highball glass with ice, add vodka and cranberry juice.
2. Stir well, garnish.
3. Squeeze the juice from the lime wedge into the drink or add soda or ginger ale to spritz it up.

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The post Drink in History: Cape Codder appeared first on Chilled Magazine.

Source: Mixology News