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The Flavor Feed: Coconut

By | Mixology News

Think dirty sodas, think smoothies and ice cream, think functional, think…Sugar Free Coconut!

Monin Americas’ Sugar Free Coconut Syrup is lush, tropical, creamy, and gives any beverage or dessert an island-inspired feel, delivering on decadence without the added sugar.

The Flavor Feed: Coconut ????

This versatile product simultaneously produces rich and sweet, yet light creations, allowing for all fans of coconut to enjoy. According to Datassential, 64% of consumers love or like coconut, while 20% enjoy sugar-free options. With wellness a priority for today’s consumer, just as much as enjoying life’s little treats and indulgences is, Sugar Free Coconut debuted at the perfect time—especially with dirty sodas popping up everywhere! 

Did You Know?

Coconuts are a fruit, a nut, and a seed—all at once!

Botanically speaking, the coconut is considered a drupe (a type of fruit with a hard shell surrounding a seed), which makes it a fruit. Because it has a hard shell and grows inside a fibrous husk, it’s also technically a nut. And since it contains the embryonic plant that can grow into a new coconut palm, it’s a seed too! So basically, every coconut you see is multitasking like a pro.

Rum

Skinny Frozen Piña Colada

Ingredients

  • 1 ½ cups Frozen Pineapple Chunks
  • 2 oz. Silver Rum
  • 1 oz. Monin Sugar Free Coconut Syrup
  • 2 oz. Coconut Milk
  • 2 oz. Water
  • Glassware: 16 oz. Wine
  • Garnish: Orange Slice, Pineapple Leaves

Preparation

  1. Add ingredients into blender cup in order listed.
  2. Cap and blend until smooth.
  3. Pour into serving glass, add garnish and serve.

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Skinny Tropical Mimosa

Ingredients

  • ½ oz. Monin Sugar Free Coconut Syrup
  • 1 pump Monin Pineapple Concentrated Flavor
  • 2 oz. Fresh Orange Juice
  • 4 oz. Champagne
  • Glassware: 10 oz. Champagne/Flute
  • Garnish: Dehydrated Orange Wheel, Edible Flower(s)

Preparation

  1. Pour ingredients into serving glass in order listed.
  2. Stir gently to mix.
  3. Add garnish and serve.

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Skinny Coconut Margarita

Ingredients

  • 1 ½ oz. Tequila
  • ¾ oz. Monin Sugar Free Coconut Syrup
  • 1 ½ oz. Fresh Lime Juice
  • Glassware: 12 oz. Double Old Fashioned
  • Garnish: Black Lava Salt, Dehydrated Lime

Preparation

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

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Rum

Sugar Free Coconut Mojito

Ingredients

  • 1 ½ oz. Silver Rum
  • 8 Mint Leaves
  • ¾ oz. Monin Sugar Free Coconut Syrup
  • 1 oz. Fresh Lime Juice
  • Club Soda, to top
  • Glassware: 16 oz. Glass
  • Garnish: Coconut, Lime Wheel, Mint

Preparation

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

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Welcome to The Flavor Feed, your go-to column for the latest buzz in the world of spirits, cocktails, and all things flavor-packed. Whether it’s uncovering bold new trends, spotlighting standout ingredients, or diving into expert tips, we’re here to keep your palate inspired and your creativity flowing. Let’s explore what’s shaking, stirring, and mixing in the industry this month!

The post The Flavor Feed: Coconut appeared first on Chilled Magazine.

Source: Mixology News

Crescent Simples’ Alpine Nights

By | Mixology News

The Alpine Nights is the perfect holiday cocktail — equally suited for slow sipping by the fire or serving to guests when you want to leave a lasting impression.

Featuring Crescent Simples’ Apple Spice Syrup, made with clean, all-natural ingredients and no preservatives, this drink delivers crisp apple flavor and warm, spicy notes that capture the spirit of winter in every sip.

Photo by Crescent Simples

Alpine Nights

by Crescent Simples

Ingredients

  • 1 oz. Bourbon
  • 1 oz. Bonal
  • ½ oz. Sweet Vermouth
  • ½ oz. Apple Spice Crescent Simples
  • 3 dashes Angostura Bitters

Preparation

  1. Stir and serve over a big rock.

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The post Crescent Simples’ Alpine Nights appeared first on Chilled Magazine.

Source: Mixology News

5 Essential Cocktails for November 2025

By | Mixology News

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

Don’t forget to reference it so you can prepare for the upcoming holidays. November is a month that invites creativity behind the bar. Guests will be searching for drinks to carry them into the colder months and satisfy the want for autumn’s flavors. From bold concoctions to approachable sips, this month’s essential cocktails are going to help spark inspiration. Think seasonal flavors like apple, cinnamon, and citrus with warming spirits like whiskey, tequila, and brandy, to create cocktails that are both comforting and memorable for your guests.

These five essential cocktails combine technique, flavor, and presentation to create drinks that perfectly balance tradition and celebration. If your cocktail menu is feeling stale and inspiration is lacking, use these recipes as an opportunity to elevate your lineup this season.

Ghost Margarita


Begin the month by celebrating the Mexican holiday, Día de Los Muertos, on November 1 and 2. The Ghost Margarita highlights the agave spirit and engages the senses in a way that is suited for the holiday. The addition of the baking spice syrup brings warmth from flavors like cinnamon, allspice, and nutmeg, which are often used in seasonal treats like pan de muerto. It’s a delightful cocktail that will bring together those in conversation, perfect for raising a glass in remembrance and celebration.

Apple Pie Shot


Why dig into dessert when you can drink it instead? Celebrate National Shot Day on November 8 with a festive and cozy option, namely the Apple Pie Shot. It’s a warming combination of vodka and cinnamon schnapps topped off with fresh apple juice to highlight the seasonal flavors. The shot can be premade in large batches, so it’s ready to go when someone is looking to toast to the day.

Sorry Mrs. Jamson


If you’re looking for a non-traditional way to celebrate the Spanish red on International Tempranillo Day (11/13), look no further. Rather than being the base of the cocktail, the Tempranillo is what tops off the drink, so with each sip, you get to experience its fruity profile. This layered approach is not only pleasing to the eye, but it showcases the wine in a way that offers different ways to utilize the ingredients behind the bar.

Apple Cider Sangria


There is no better way to enjoy National Apple Cider Day on November 18 than with a drink that highlights the crisp sweetness of apples. The combination of cognac and brandy gives this cocktail the boozy kick it needs while still allowing the other flavors to shine through. It’s a fall lover’s dream cocktail that will be ordered again and again throughout the season. Garnish it off with freshly cubed apples and orange slices to bring the essence of autumn to the glass.

Espresso Ginger Martini


Go beyond the standard coffee cocktail and give this twist a try. On National Espresso Day (11/23), offer something that still highlights the deep and rich flavor of espresso while adding a modern flair to it. The Espresso Ginger Martini is an unexpected balance of warmth, spice, and richness. The addition of ginger brings a zesty spice that complements the bitterness beautifully and stays on theme with the fall cocktail scene. It may be questioned at first, but it quickly becomes a favorite with its bold, memorable flavor and seasonal appeal.

The post 5 Essential Cocktails for November 2025 appeared first on Chilled Magazine.

Source: Mixology News

The Chilled Holiday Gift Guide Is Here! Accessories, Boozy Bartender Finds, Gift Sets, Stocking Stuffers and the Best Spirits for Gifting

By | Mixology News

It’s that time of year again. The holiday season is upon us. Giving a spirited gift is always in good taste.

Check out our curated list of the best gifts in Chilled’s Holiday Gift Guide. Here are some of our favorites!

Slow & Low Holiday Wreath

This is a wreath worth hanging. The Slow and Low Wreath packs 10 high proof Old-Fashioneds into one eye-catching, ready-to-gift right or cheer.

Slow & Low Wreath $49.99

Bozal Mezcal Advent Calendar

For the ultimate agave enthusiast, we offer a one-of-a-kind advent calendar that includes twenty-four 200ml rare and limited edition mezcal offerings, two proprietary tasting copitas, and two tealight candles to be lit in reverence to mezcaleros and their craft of the final day of the calendar.

Bozal Mezcal Advent Calendar

Big Easy Whiskey

Made in New Orleans, Big Easy is bold and boozy, bitter and sweet. Big Easy is a 5-year aged whiskey made from traditional bourbon mas. Infused with Old Fashioned blend of herbs, spices, botanicals, fruit. Be the life of the party!

Big Easy Whiskey $34.99

Trovador Inspirado Silver Rum

Blended in Nashville from select Caribbean rums, Trovador Silver offers bright tropical notes and a velvety finish—crafted for effortless cocktails and elegant holiday entertaining.

Trovador Inspirado Silver Rum $33.32

Vermut Lustau Rojo

Lustau Rojo blends Oloroso sherry with select botanicals to create a rich, aromatic vermouth full of warm spice and holiday charm—perfect for Negronis and seasonal sipping.

Vermut Lustau Rojo

The Wee Glencairn Whiskey Flight Stave

A handcrafted tasting set featuring four mini Glencairn glasses and reclaimed oak stave tray—ideal for refined whiskey flights and perfect pour precision.

Flight Stave $79.95

Hand Blown Wine Decanter with Aerator

Crafted from lead-free crystal and stainless steel, this elegant decanter accelerates aeration with double-layer filter, unfolding wine full flavor in minutes and it looks cool while doing it.

Wine Decanter $25.99

Whiskey Chilling Stones

Hand-cut from premium granite, these reusable sipping stones chill whiskey without dilution—each uniquely patterned and presented in a hardwood tray for timeless elegance.

Whiskey Chilling Stones $25.90

Stanley Happy Hour Cocktail Shaker Set

Engineered for adventure. Stanley’s travel-ready shaker set includes every essential for crafting cocktails anywhere.

Stanley Cocktail Shaker Set $40,00

World’s Greatest Bartender Mug

Perfect gift for your favorite bartender packed in a stylish box.

Mug Gift $17.99

The post The Chilled Holiday Gift Guide Is Here! Accessories, Boozy Bartender Finds, Gift Sets, Stocking Stuffers and the Best Spirits for Gifting appeared first on Chilled Magazine.

Source: Mixology News

Don’t Miss CiderFeast Boston 2025!

By | Mixology News

Cider lovers, mark your calendars! CiderFeast Boston is back on November 8, 2025, bringing a fresh pour of fall flavor to the city.

After a hugely successful run in Brooklyn earlier this month, where attendees sipped over 18 craft ciders and enjoyed local bites from favorites like Dakota Ham, Goshen Kimchi, and Stone Ridge Orchard, the festival is ready to bring that same energy to Boston. Guests can look forward to sampling more than 20 cider brands alongside chef-curated bites, creating the perfect autumn afternoon of crisp, effervescent indulgence.

Hosted by Food Karma Projects, CiderFeast Boston celebrates the best in craft hard cider, from dry and funky to sweet and spiced, offering a true taste of the region’s orchard culture. Whether you’re a die-hard cider enthusiast or just discovering your new favorite pour, this fest is the place to raise a glass and toast the season.

????️ Tickets and details at ciderfeasthq.com.

The post Don’t Miss CiderFeast Boston 2025! appeared first on Chilled Magazine.

Source: Mixology News

12 Wickedly Fun Cocktails for Your Halloween Bash

By | Mixology News

Get ready to sip your way through the spooky season!

From eerie punches and mystical martinis to dessert-style treats and smoky sippers, these Halloween cocktails bring playful frights, bold flavors, and a dash of magic to every gathering.

Whether you’re hosting a haunted happy hour or treating yourself to a seasonal indulgence, there’s a bewitched drink here for everyone.

In My Boo Era

by Bridget Albert – Senior Director of External Communications & Host of the Served Up Podcast at Southern Glazer's

Ingredients

  • 1 ½ oz. Aged Rum
  • ½ oz. Blue Curaçao
  • ½ oz. Blackberry Liqueur
  • ¾ oz. Fresh Lime Juice
  • ½ oz. Pineapple Juice
  • 4 dashes Angostura Bitters
  • Optional: Edible Purple Shimmer Dust

Preparation

  1. Add all ingredients to an ice filled shaker.
  2. Shake well and strain into a chilled coupe glass.
  3. Garnish with a blackberry on a pick or an eyeball gummy candy for an eerie effect.

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Itsy Tipsy Spider

by Bridget Albert – Senior Director of External Communications & Host of the Served Up Podcast at Southern Glazer's

Ingredients

  • 1 ½ oz. Bourbon
  • ½ oz. Campari
  • ½ oz. Pomegranate Juice
  • 3/4 oz. Maple Syrup
  • ¾ oz. Fresh Lemon Juice
  • 3 dashes Peychaud’s Bitters

Preparation

  1. Add all ingredients to an ice filled shaker.
  2. Shake well and strain over a large ice cube in a rocks glass.
  3. Garnish with a plastic spider wrapped in a lemon peel.

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This punch is bubbling with spooky fun! Eyeball ice, black sugar rims, and a fruity fizz of black cherry, blueberry acai, and lemonade make it a Halloween crowd-pleaser.

Seagram’s Escape’s Monster Mash Punch

by Seagram’s Escapes

Ingredients

  • 3 cans Seagram’s Escapes Black Cherry Fizz*
  • 3 cans Seagram’s Escapes Blueberry Acai Lemonade*
  • 1 quart Lemonade
  • Orange Slices and Blueberries
  • Garnish: Black Sugar
  • Optional: Eyeball Ice

Preparation

  1. Make “eyeball ice” by freezing blueberries in round ice molds.
  2. Combine Seagram’s Escapes with lemonade in a cauldron or bowl.
  3. Add blueberries, orange slices, and eyeball ice.
  4. Serve in black sugar rimmed glasses.

Additional Notes

*Available in Seagram’s Escapes slim can variety pack

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A spirited twist on the classic whiskey highball, this cocktail blends Japanese whiskey, spiced pear liqueur, and ginger beer, with a dash of bitters for autumn flavor. Topped with a ghost-shaped marshmallow, it’s spooky, sweet, and totally Instagram-worthy.
 

Ghouls Night Out Highball

by Le Méridien Washington, D.C.,The Madison

Ingredients

  • 1.5 oz. Hibiki Japanese Whiskey
  • 0.5 oz. Spiced Pear Liqueur
  • Ginger Beer, to top
  • Dash of Angostura Bitters
  • Garnish: Ghost Marshmallow

Preparation

  1. Pour whiskey and pear liqueur into a tall glass with filled with ice.
  2. Add a dash of Angostura bitters, top with ginger beer.
  3. Garnish with your favorite ghost marshmallow.

Additional Notes

Find it at: Le Méridien Washington, D.C.,The Madison

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Hauntingly elegant and dripping with drama, The Blood Moon mixes Basil Hayden Bourbon with Château Élan Cabernet, vermouth, pomegranate, and orange bitters. With a blood-red rim and skewered blackberries, this cocktail is moody magic in a glass.
 

The Blood Moon

by Château Élan

Ingredients

  • 0.75 oz. Basil Hayden Bourbon
  • 1 oz. Château Élan Cabernet Sauvignon
  • 0.5 oz. Vermouth
  • 2 dashes Orange Bitters
  • 0.5 oz. Pomegranate Juice
  • Garnish: Blood Rim (Honey + Red Food Coloring) and Skewered Blackberries

Preparation

  1. Prepare the blood rim by mixing honey with red food coloring and applying it to the edge of a chilled glass.
  2. Combine all ingredients in a shaker with ice and stir gently until well chilled.
  3. Strain into the prepared glass and garnish with skewered blackberries.

Additional Notes

Find it at: Château Élan

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Dessert in a glass! This creamy, indulgent cocktail blends vanilla and chocolate vodka with Kahlua and vanilla ice cream, then tops it with a house-made toasted s’more. No tricks—just a rich, delicious treat for Halloween sweet-tooths.
 

Trick-or-Treat

by Ocean Key Resort & Spa

Ingredients

  • 0.25 oz. Vanilla Vodka
  • 1.25 oz. Chocolate Vodka
  • 0.75 oz. Kahlua
  • 1.5 oz. Vanilla Ice Cream
  • Cocoa, for rim
  • Garnish: House-made toasted Graham Cracker S’more

Preparation

  1. Combine all ingredients into a shaker with ice.
  2. Shake until completely mixed.
  3. Rim chilled martini glass with cocoa.
  4. Garnish with a s’more.

Additional Notes

Find it at: Ocean Key Resort & Spa

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Bright, zesty, and a little mischievous, this tequila-based cocktail combines grapefruit, pineapple, and Aperol for a wickedly smooth sip. Rimmed with black sugar and served with your favorite spooky garnish, it’s Halloween in a glass.

Jack’s Elixir

by Bungalows Key Largo

Ingredients

  • 1.5 oz. Casa Dragones Blanco Tequila
  • 1 oz. Aperol
  • 1 oz. Fresh Grapefruit
  • 1 oz. Fresh Pineapple
  • 0.5 oz. Fresh Lime
  • 0.25 oz. Agave

Preparation

  1. Rim glass with black sugar and add ice.
  2. Add ingredients to mixing glass and shake.
  3. Pour over fresh ice.
  4. Add a spooky garnish of choice.

Additional Notes

Find it at: Bungalows Key Largo

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Candy corn, but make it boozy! These layered shooters are a playful mix of tropical rum, gelatin, and sweetened condensed milk, bursting with color and fun. Perfect for Halloween parties where the treats are just as important as the tricks.

Photo by Vanessa Palmisano

Candy Corn Shooters

by Jennifer Bryant

Ingredients

  • 1.5 cups boiling Water
  • 1 (3 ounce) package Lemon Flavored gelatin mix
  • 1 (3 ounce) package Orange Flavored gelatin mix
  • 1 (0.25 ounce) envelope unflavored gelatin
  • 2 cups Kōloa Kauaʻi Gold Rum
  • Ice Cubes
  • 2 Tbsp warm Water
  • 1 (14 ounce) can Sweetened Condensed Milk
  • ½ cup Kōloa Kauaʻi Spiced Rum
  • Glassware: Shot Glasses

Preparation

  1. Dissolve lemon gelatin in ¾ cup boiling water.
  2. In a measuring cup, combine 1 cup rum with enough ice to make 1¼ cups total.
  3. Stir into gelatin until slightly thickened, removing any unmelted ice.
  4. Fill shot glasses ⅓ full with the lemon mixture.
  5. Refrigerate until set, about 90 minutes.
  6. Repeat the process with orange gelatin and the remaining 1 cup rum + ice.
  7. Pour over the set lemon layer.
  8. Chill until firm, about 90 minutes.
  9. Dissolve unflavored gelatin in 2 Tbsp warm water.
  10. Stir in sweetened condensed milk and ½ cup rum. Pour over the orange layer.
  11. Refrigerate until fully set, at least 30 minutes before serving.

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A spellbinding violet cocktail that’s equal parts enchanting and sophisticated. Floral gin, crème de violette, Genepy, and butterfly pea flower syrup cast a magical glow, finished with a wheat sprig and optional edible shimmer for extra sorcery.

Gin

Wicked Potion

Ingredients

  • 1.5 oz. Middle West Spirits Vim & Petal Gin
  • 0.5 oz. Crème de Violette
  • 0.5 oz. Genepy
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Butterfly Pea Flower-infused Simple Syrup
  • 1 dash Lavender Bitters (optional)
  • Garnish: Wheat Sprig & Dehydrated Lemon
  • Optional: Edible Shimmer for magical effect!

Preparation

  1. Combine gin/vodka, crème de violette, chartreuse, lemon, honey syrup, and bitters in a shaker with ice.
  2. Shake hard until chilled.
  3. Double strain into a chilled coupe with an optional purple sugar rim.

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Smoky, chocolatey, and just a hint of mystery—this mezcal martini is the ultimate grown-up Halloween treat. Espresso, bitter chocolate, and a touch of allspice make it rich, decadent, and dangerously delicious.

Chocolate-Espresso Mezcal Martini

Ingredients

  • 1.5 oz. Mezcal Espadín Gracias a Dios
  • 0.5 oz. Agave Syrup
  • 1 shot Double Espresso
  • ⅓ oz. Homemade bitter Allspice
  • 1 pinch Salt
  • 2 Tbsp Grated Bitter chocolate

Preparation

  1. Pour all the ingredients into a shaker and add ice.
  2. Shake vigorously for 10 seconds.
  3. Serve over a previously cold glass.

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Pumpkin spice meets savory punch! This carrot-and-pumpkin concoction combines Teremana Reposado, fresh juices, and spiced pumpkin-ginger syrup for a bold, festive sipper. Black-salt rims give it a little extra autumnal edge.

Mr. Pumpkin Mana

by Teremana Tequila

Ingredients

  • 4 cups Teremana Reposado
  • 3 cups Fresh Carrot Juice
  • 2 cups Fresh Lemon Juice
  • 2 cups Pumpkin Ginger Syrup*
  • 1 Tbsp Hot Sauce
  • ½ tsp Celery Salt
  • Glassware: Rocks Glass
  • Garnish: Black Salt on the rim

Preparation

  1. Build in a punch bowl with fresh ice and stir.

Additional Notes

Teremana Tequila

*Pumpkin Ginger Syrup


Ingredients

  • 15 oz can of pumpkin puree
  • 15 oz of ginger syrup

Preparation

  1. To make the ginger syrup, combine ginger juice and simple syrup (1:1).
  2. Blend all ingredients together.

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Inspired by Salem, MA, this darkly glamorous cocktail blends browned butter bourbon with black cherry, honey, and lemon. Rimmed with edible black glitter and garnished with blackberries, it’s mysterious, magical, and absolutely spellbinding.

Witch City Potion

by Taffer's Browned Butter Bourbon

Ingredients

  • 2 oz. Taffer's Browned Butter Bourbon
  • 1 oz. Black Cherry Puree
  • 0.5 oz. Honey Syrup
  • 0.5 oz. Lemon Juice
  • Glassware: Coupe
  • Garnish: Edible Black Glitter Rim, Blackberries

Preparation

  1. Rim glass with edible black glitter.
  2. Combine all ingredients in a mixing glass or tin and shake with ice until well-chilled.
  3. Strain into a cocktail glass and garnish.

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The post 12 Wickedly Fun Cocktails for Your Halloween Bash appeared first on Chilled Magazine.

Source: Mixology News

Turn Up the Heat with Tequila Zarpado Reaper

By | Mixology News

Mixologist Bex Wyant highlights the fiery character of Tequila Zarpado Reaper in two bold cocktails that walk the line between smoky depth and bright, spicy citrus.

Crafted in small batches from 100% Blue Weber agave, Tequila Zarpado is known for its smooth, authentic flavor and adventurous spirit—qualities that shine even brighter in the brand’s new limited-edition Reaper expression, infused with bold heat from Carolina Reaper peppers.

Whether you’re in the mood for something dark and aromatic or light with a fiery kick, these recipes deliver the ideal mix of flavor and flair.

Midnight Special

by @bex.wyant

Ingredients

  • ¾ oz. Tequila Zarpado Reaper
  • ¾ oz. Tequila Zarpado Reposado
  • ½ oz. Mr. Black Coffee Liqueur
  • ¼ oz. Cinnamon Syrup
  • 2 dashes Orange Bitters

Preparation

  1. Combine all ingredients into a mixing glass.
  2. Add ice and stir to chill.
  3. Use a smoke top to smoke a chilled coupe glass.
  4. Then strain into the final glass.
  5. Garnish with orange zest.

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Sinister Citrus

by @bex.wyant

Ingredients

  • 2 oz. Tequila Zarpado Reaper
  • 1 oz. Fresh Grapefruit Juice
  • ½ oz. Fresh Lime Juice
  • ¼ oz. Agave Syrup

Preparation

  1. Shake with ice and fine-strain into a rocks glass over a fresh large ice cube.
  2. Half salted rim, or spicy rim if you're feeling bold.
  3. Garnish with grapefruit slice or wheel.

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The post Turn Up the Heat with Tequila Zarpado Reaper appeared first on Chilled Magazine.

Source: Mixology News

We Ask Co-Owner Jim Caiola About the Magic of Tavern on the Green

By | Mixology News

No public space on planet Earth rivals the lush majesty of New York City’s Central Park.

The best place to wine and dine in this sprawling garden is the enchanting Tavern On The Green. The iconic location is surrounded by a spectacular urban forest of verdant green fields in front and towers of stone, steel, and glass behind. Tavern On The Green has never been duplicated or franchised. The brand has never expanded; it can’t and doesn’t need to.

Way back in 1934, wise minds overseeing Central Park declared that the flocks of sheep living in the huge field called Sheep Meadow needed to be relocated elsewhere for the health and safety of all parties. This exodus left the structure where they and their shepherds were housed in need of a new purpose. The Tavern On The Green was born.

In the early days, wild dance parties were held on the outdoor patio under trees strung with long strands of glittering white lights. In the 1970s, it was an entertainment industry and celebrity hangout. John Lennon lived a brisk walk away on 72nd Street and was the most famous regular. The restaurant made a cameo in the 1984 classic Ghostbusters, when Louis Tully (Rick Moranis) flees into the park to escape from a snarling dog statue that has sprang into demonic life. He hysterically knocks on the glass of the main dining room, startling the well-dressed patrons.

This classic restaurant and bar is just as vibrant and popular today. We caught up with co-owner Jim Caiola to discuss signature cocktails, continuing the Tavern’s iconic legacy and why it needs to be on your list of must-visit best places to drink and dine whenever you’re near midtown Manhattan. The following conversation has been edited for length and clarity.

What makes the Tavern on the Green so special and revered by so many?

JIM: It’s the magic of where it is, really. The fact that it was a sheep fold before it was a restaurant makes it really interesting as far as the layout goes, because it was two barns, and they were built in the early 1880s, and then the middle part was built for the shepherd. Then, in the turn of the century, the sheep were moved to Brooklyn, and it was shut down for thirty to forty years. The initial restaurant was what we focused on when we redid it (in 2014).

What are the most popular signature cocktails?

We do the five boroughs, those are by far. We created those when we opened for the five different boroughs of New York. Obviously the Manhattan is a classic. The Brooklyn is really popular. We thought it would be fun to have a different drink for each borough. We also do seasonal cocktails that are beyond those, so the people that are regular go for the seasonal as they change, but everybody has their own favorite.

What’s your personal favorite at the Tavern?

The Queens. It has a bitterness and a sweetness in the vodka. That’s usually my favorite when I’m not drinking French Pernod.

Why should tourists make the time to visit Tavern On The Green?

That’s like asking,’Why should they make time to go to the Empire State Building?’ Sixty million people visit Central Park every year, the most of any place in New York. Tavern On The Green is such an integral part of that. If you’re spending the day in the park, there’s no better place to have lunch or dinner, or bar room fare, or even to-go. It’s really a magical place. At night when the sun goes down and those lights come up in the courtyard, it’s incredible.

Same question but for residents and locals?

The locals use Tavern the most in the winter. They think of the Tavern as like a lodge or a ski resort, where it’s warm and sort of cozy and comfortable. A lot of the business of Tavern On The Green is related to what’s happening in Central Park. So, when Sheep Meadow is packed, that’s when Tavern is packed, too. It really correlates, especially in the daytime. At night, it’s its own destination, which goes back to your point of why: Because it’s great. Because it’s phenomenal. You get a respite from the rest of New York. I love New York, but at Tavern, you could be anywhere in the world, because you don’t walk out into crazy Manhattan. It’s separate from the street noise. There are horses around. You could be in any park in the world.

Ten years from now will be the 100th anniversary of the restaurant. Do you have any special plans cooking up yet?

I don’t yet, but I’ve got time (laughs). We’re really excited about it. On our website, we’ve asked people to write in their stories, and we have so many. I plan to invite a lot
of those people back for the anniversary. Last night, there was a hundred-and-one year old woman there. She went to Tavern for her sweet sixteen. She said that in the years after that when she lived in New York, she would just peek in; she didn’t feel like she could walk in. A lot of it in those days, it was made to sort of feel unapproachable. It was in Beaches (1988) the same era that it was in Arthur (1981). It was also kind of more formal, in the era where formal was cool, whereas now, you know you can’t judge a book by the cover.

Some say a successful business depends on three things; location, location, and location. Being on the border of Central Park in New York City makes Tavern On The Green one of the most desirable locations in the world.

Tavern, even when you approach it, there’s something that happens to you. It’s almost like there’s a spirit out there. I think it’s the history and the amount of people. We do twelve-hundred, fifteen-hundred people just for brunch. So, imagine all of that going on for close to a hundred years. There’s so much energy. The magic comes to anybody even if they don’t know about it.

I tell the story a lot about when I studied at the Actors Studio in the early eighties and Lee Strasberg came one day and complimented me. I took myself to Tavern On The Green for lunch with my friend. I remember we were listening around us, and thought we heard seven languages, but our waiter was from Eastern Europe, and said “No, that’s not Russian.” We realized we were hearing eleven languages.

It was just so unbelievable that I could be sitting there at lunch in the middle of Central Park, hearing eleven different languages and seeing everybody there was celebrating. I was celebrating, but everybody there was celebrating, everybody there was feeling it! I remember saying then, if I were ever to be a restaurateur, this is where it would be. So, I had my eye on Tavern since I was eighteen years old.

The thing about Tavern is, no matter who owns it or in what kind of format they’re using, it is what it is. It’s in the most incredible park. In the early eighties, the park was different. It was so dangerous. What Warner LeRoy (T.O.T.G. owner from 1976 – 2001) was doing – you know the movie Edward Scissorhands, the sculptures? – he purchased all those bushes from the movie. What he was trying to do was close it off, because in his era of Tavern, it had to be almost separate from the park, whereas in my era, we took all that away, buzzed the bushes down, and now you can have access, even if Barbara Streisand is sitting there, or Jane Fonda when she comes in, you can see Jane Fonda. I did not want it to be this quarantined three acres of Central Park.

What’s the best part about co-owning and managing Tavern On The Green?

I get to experience the magic of Tavern on a daily basis. It still delivers to me the monumental feeling that there is nowhere else to go. I can’t do better than that and I don’t want to do better. I think about opening other restaurants or inheriting restaurants that are already closed, but so far, nothing has really captured me the way Tavern has.


Tavern On The Green is located at W 67th Street & Central Park West, New York City, NY 10023-6004. For more information and reservations please visit their website here.

The post We Ask Co-Owner Jim Caiola About the Magic of Tavern on the Green appeared first on Chilled Magazine.

Source: Mixology News

Mix Up Seagram’s Monster Mash Punch For Your Halloween Party

By | Mixology News

Halloween parties call for drinks that are as frightening as they are flavorful — and Seagram’s Escapes Monster Mash Punch delivers both.

With its bold color, fruity fizz, and a dash of spooky flair, this punch is destined to be the centerpiece of your Halloween spread.

Eyeball ice, black sugar rims, and a fruity fizz of black cherry, blueberry acai, and lemonade make it a Halloween crowd-pleaser!

Gin

Seagram’s Monster Mash Punch

by Seagram’s Escapes

Ingredients

  • 3 cans Seagram’s Escapes Black Cherry Fizz*
  • 3 cans Seagram’s Escapes Blueberry Acai Lemonade*
  • 1 quart Lemonade
  • Orange Slices and Blueberries
  • Garnish: Black Sugar
  • Optional: Eyeball Ice

Preparation

  1. Make “eyeball ice” by freezing blueberries in round ice molds.
  2. Combine Seagram’s Escapes with lemonade in a cauldron or bowl.
  3. Add blueberries, orange slices, and eyeball ice.
  4. Serve in black sugar rimmed glasses.

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The post Mix Up Seagram’s Monster Mash Punch For Your Halloween Party appeared first on Chilled Magazine.

Source: Mixology News

Mix Up Seagram’s Escapes Monster Mash Punch For Your Halloween Party

By | Mixology News

Halloween parties call for drinks that are as frightening as they are flavorful — and Seagram’s Escapes Monster Mash Punch delivers both.

With its bold color, fruity fizz, and a dash of spooky flair, this punch is destined to be the centerpiece of your Halloween spread.

Eyeball ice, black sugar rims, and a fruity fizz of black cherry, blueberry acai, and lemonade make it a Halloween crowd-pleaser!

Seagram’s Escapes Monster Mash Punch

by Seagram’s Escapes

Ingredients

  • 3 cans Seagram’s Escapes Black Cherry Fizz*
  • 3 cans Seagram’s Escapes Blueberry Acai Lemonade*
  • 1 quart Lemonade
  • Orange Slices and Blueberries
  • Garnish: Black Sugar
  • Optional: Eyeball Ice

Preparation

  1. Make “eyeball ice” by freezing blueberries in round ice molds.
  2. Combine Seagram’s Escapes with lemonade in a cauldron or bowl.
  3. Add blueberries, orange slices, and eyeball ice.
  4. Serve in black sugar rimmed glasses.

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The post Mix Up Seagram’s Escapes Monster Mash Punch For Your Halloween Party appeared first on Chilled Magazine.

Source: Mixology News