Mixology Consultant Archives - Page 5 of 412 - Side Bar

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Source: Mixology News

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

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

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

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

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

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

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

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

About Mutiny Island Vodka

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

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

About Southern Glazer’s Wine & Spirits

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

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

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

Source: Mixology News

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

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

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

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

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

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

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

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

Source: Mixology News

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

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

Liqueur, Tequila

Carajillo

Ingredients

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

Preparation

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

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Tequila

Cinnamon Grapefruit Paloma

Ingredients

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

Preparation

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

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

Source: Mixology News

I’m often asked to name the “Best Bar Team in America.” The ask is always the same, “just give us a little bit about the bar team and why they’re so good.” But these lists often miss what makes a great bar team: Community.

Community starts with your bartenders. You don’t have to be a craft bar to provide excellent service, but you do need to craft your team. Just as a drink is only as good as the ingredients and care with which is it prepared, your bar’s culture is only as strong as your hiring, training, and team communication.

Developing your bar community sounds complicated, but it doesn’t have to be. You’ve got to invest in your team. It comes down to three simple things: hire smart, train skills, and listen often.

Photo by Rose Callahan

Hire Smart. I didn’t have the luxury of hiring a team of experienced bartenders when I opened The Rainbow Room in 1987 because at that time, no one in New York had any experience doing what we wanted to do. This was the era of pre-bottled sour mixes and artificial ingredients galore. I didn’t want to spend time arguing with NYC bartenders set in their ways. Instead, I looked for the most communicative, friendly and quick-learning folks who could embrace a new way of bartending and creating beverages.

It took us three months to hire our 36-person opening staff. These were people who embodied critical hospitality skills: well-developed powers of observation, a deep understanding of human nature, an innate need to help, and an ability to work together with a team of like-minded individuals. Hire these kinds of people regardless of their prior experience, and you’ve got a great foundation.

Train Skills. Yes, bartenders need to know your menu and how to make each cocktail; that comes with time. They also need to know how to navigate delicate situations that can happen around alcohol and how to nudge someone toward the door in a way that doesn’t disrupt everyone in the room. Training your team to solve problems by consistently communicating with one another is the second step to building your bar community, and it’s one of the most challenging tasks for management. It’s not enough to assume your staff can navigate tough situations, these skills must be discussed and taught.

Fortunately, you don’t have to do all of the training yourself. Earlier this year, I sat in on a Safe Bar Training Conversation facilitated by The SAFE Bar Network. The SAFE Bar Network team have developed a comprehensive format that addresses the soft skills bar teams need to have: noticing and recognizing uncomfortable body language, identifying common types of awkward situations with guests and coworkers, and how to use hospitality to de-escalate and steer those uncomfortable situations back into a more positive experience for everyone involved. Moreover, they provide this training free to bars and restaurants – anyplace where alcohol is served.

Every bar should make the SAFE Bar Network Safe Bar Training Conversation a part of your team’s annual routine. Conversation is how community grows.

Listen Often. Even with extensive training before opening The Rainbow Room, it was the regular staff meetings after we opened that knit our 36 staff members into a well-functioning team. Those meetings were where we worked things out – shared experiences, aired frustrations, and solved problems together.

Giving your staff the opportunity to solve problems together behind the scenes prevents frustrations from bleeding out over the bar, which can quickly destroy a bar’s community. Use the momentum from bringing your staff together for the SAFE Bar Network training to keep conversations going with regular check-ins.

So, there you have it, an easy three-ingredient recipe to craft your bar’s community from the ground up: hire well, train with care, and keep the conversation going. You don’t need to be on a “Best Bar Team” list to know that your bar team is outstanding. Cocktails matter, but it’s your team that makes people come back. That’s how you build a bar—and a legacy.

The post Like a Great Cocktail, A Bar’s Community is Crafted: Three Ingredients to Build Your Team According to Dale DeGroff appeared first on Chilled Magazine.

Source: Mixology News

Behind the Bar: The Old Fashioned

Few cocktails have achieved the staying power of the Old Fashioned. Rooted in simplicity and defined by balance, this iconic serve has evolved alongside bartending itself—shifting eras, crossing borders, and adapting to local flavor while staying true to its original DNA: spirit, sugar, bitters, water.

At the heart of its enduring appeal? ANGOSTURA® aromatic bitters. Essential to the drink’s structure, Angostura has long been considered a non-negotiable by bartenders across the globe. We sat down with the team behind the iconic cocktail ingredient to talk about why the Old Fashioned remains a benchmark for quality, how bitters elevate every component, and what happens when you let simplicity shine.

Angostura is considered essential to a proper Old Fashioned. Why do you think this cocktail has stood the test of time?

The Old Fashioned is known all over the world. It has stood the test of time because it’s simple, balanced, and timeless—spirit, sugar, bitters, and water. Even the earliest definition of the word cocktail in its composition created the perfect Old Fashioned Cocktail. ANGOSTURA® bitters give it depth and consistency, making it a classic across generations.

What role do bitters play in balancing the Old Fashioned, and how does Angostura elevate the drink?

ANGOSTURA® aromatic bitters balance sweetness and strength by adding complexity. It highlights hidden flavors and elevates the drink with its spice, herbal, and citrus notes that bring harmony to the whiskey’s richness

Have you seen any global or regional twists on the Old Fashioned that really impressed you?

The Old Fashioned is a timeless classic. Prohibition during the 1920s assisted in the exportation of cocktail culture which saw the Old Fashioned be created in other regions around the world. Global twists include using rum in the Caribbean, tequila or mezcal in Mexico, and sake in Japan. Each adapts the template beautifully while staying true to the Old Fashioned’s DNA. Well balanced, delicious and sophisticated cocktail when made correctly.

What’s the most common mistake bartenders make when building an Old Fashioned?

The most common mistake is overcomplicating (ex: too much sugar or too many ingredients). The beauty of the Old Fashioned is in its simplicity. The Old Fashioned should be clean, spirit-forward, and restrained.

Bitters are often described as the ‘salt and pepper’ of cocktails. What makes Angostura bitters uniquely suited to the Old Fashioned?

ANGOSTURA bitters are unique because of its bold, balanced blend of secret herbs, spices and botanicals. ANGOSTURA aromatic bitters have enough depth to cut through and complement strong base or spirits forward cocktails, making it irreplaceable in an Old Fashioned. ANGOSTURA bitters are a classic that adds flavor to cocktails as well as enhances existing flavors.

How would you describe the perfect Old Fashioned?

The perfect Old Fashioned is spirit-forward, subtly sweet, aromatic with ANGOSTURA bitters. Stirring with the correct ice would allow just enough dilution to open up the flavors—a drink that feels both simple and sophisticated. A global classic that has stood the test of time.

The post We Ask the Team at ANGOSTURA® bitters about the Iconic Old Fashioned Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Ed O’Brien, head distiller at 1911 Distillery, is passionate about crafting small-batch premium spirits using estate-grown apples.

As Central New York’s 100-year-old family-run apple orchard, Beak & Skiff Apple Orchards offer hard ciders, spirits, and wines created from tree to bottle. We asked Ed to tell us more.

1911 is already well-loved for its hard cider—Tell us more about this category and 1911’s place in it. As our head distiller, I’d like to believe our spirits are equally well-loved, however just less known. We’ve kept them a secret in a way by focusing primarily on selling them within the upstate market. Now it’s time to allow a greater audience to learn more about all we do at 1911 as we look to expand to other states.

How does your orchard heritage influence your cider-making process?

A deep understanding of the different apple varieties has helped us to curate ideal blends for our collection of different hard ciders.

What would you like bartenders to know about your brands?

Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology at home.  You’ll be surprised at the character our vodkas drive through the most classic of cocktails.

How do you decide which categories to move into while staying true to the brand?

At a certain level our brand is built on creativity and integrity. But every artist eventually decides to stick to their favorite medium. For us I think that is a link back to the farm. So, for instance, it would be exciting for us to make a tequila or agave spirit, but unlikely we could grow a decent crop of agave.

What inspired 1911 to expand into vodka?

As part of a well-established heritage apple farm, it felt like a natural progression from apples to fresh cider to hard apple cider to apple wines to an apple-based vodka.That progression, fed by a desire to continually reinvent and innovate, has sent us down the spirits producing rabbit hole of gin and whiskey as well.

How does your vodka reflect the same craftsmanship and values that 1911 is known for?

It’s a reflection of integrity. Starting with quality ingredients and attention to detail while mixing in a love for the process of learning to improve on yesterday’s work while living in today sets you on a path towards success.

Can you share any details about the distillation process or ingredients that make your vodka unique?

The subtle character to our vodka is a direct reflection of our ability to control the whole process from tree to bottle. The vodka category is known for being dry and odorless, our vodka carries with it a smooth sweet finish.

How do you envision people enjoying your vodka—neat, in cocktails, or both?

While I work hard to craft our vodka to be able to enjoy neat, carefully constructing some flavored vodkas that are fantastic over a single large cube of ice, the norm is that our customers find it simple to craft their own expressive cocktails.

Beyond vodka, what other spirits are in the works for 1911?

We have already jumped off the cliff towards the realm of whiskey. While a departure from apples, this still honors our roots as farmers. We source all the grains for our whiskey from local New York farms.

How do you hope these new products lines will connect with your current fans — and attract new ones?

I hope that we attract new ones, that as we expand, we can connect people with a favorite that they find meets them personally, whether that be a fresh cider or a whiskey that has been waiting for years in barrels to get to you.

Are there any new flavors or styles you’re experimenting with in the cider line?

Being mysterious about new creations make up most of the excitement to innovation. With a smirk and a wink, I’m inclined to advise you all to just keep a watch out.

If you could sum up 1911’s evolution, what would it be?

Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.

The post We Ask Ed O’Brien, Head Distiller for 1911, About Turning Apples into Premium Spirits appeared first on Chilled Magazine.

Source: Mixology News

Garnishes are more than decoration—they can shift a cocktail’s entire personality.

From the first glance to the last sip, they set the tone, enhance aroma, and can even alter flavor. Here are eight garnishes bartenders love in 2025, and how they elevate the drinks they touch.

1. Charred Fruits

Charred fruit adds caramelized sweetness and a hint of smoke that rounds out bold flavors. In the Copacana, charred banana deepens the rum’s tropical richness, almost like bananas foster in a glass.

In The Whole Mango Shotta Enchilada, the skewer of charred tomato, jalapeño, and mango doesn’t just look dramatic—it layers sweet, spicy, and umami flavors that echo the heat and fruit in the cocktail itself.

2. Edible Flowers

While flowers are subtle, they can soften sharp edges and add delicate herbal or floral notes. A fuchsia garnish gently perfumes a martini without overwhelming it, giving a dry, spirit-forward drink a more rounded, aromatic finish. Click here for some more flowers to add to your cocktails!

3. Herb Sprigs

Herbs release essential oils that amplify fresh, green flavors in the glass. In Between the Mangroves, Thai basil brings a peppery, anise-like lift that sharpens tropical ingredients. In Hold The Line, slapped thyme adds a savory depth, making the cocktail taste earthier and more complex.

4. Dehydrated Fruit Slices

Dehydrated fruit adds a concentrated, almost candy-like flavor that subtly infuses as it sits. A dehydrated lemon wheel slowly imparts brightness to a gin cocktail, while a dehydrated apple slice adds a mellow sweetness to bourbon. Unlike fresh fruit, the dried slices intensify rather than dilute.

5. Citrus Zests

Zests transform cocktails instantly by releasing bursts of citrus oils. In the Malfy Limone Affogato, the lemon twist ties the drink together—the creamy base becomes brighter and lighter, and each sip finishes with a fresh citrus pop that balances the richness.

6. Spiced Salt or Sugar Rims

Rims literally flavor the first taste! The chili salt on the Carnival Cocktail ignites the tongue with heat that makes the tequila’s citrus snap even bolder. On the Golden Hour, the peach-and-apricot sugar/salt rim layers sweetness that contrasts with tart stone fruit in the glass, making the flavors bloom.

7. Miniature Pickles or Olives

Briny garnishes add savory sharpness that shifts cocktails in a bold, unexpected direction. In the Dill Pickle Margarita, a gherkin garnish intensifies the drink’s tang and salt, creating a playful twist where earthy agave meets crisp, mouthwatering acidity.

8. Smoke Clouds

Smoke adds depth and drama, transforming simple drinks into layered experiences. In The Margarita Pastor, a table-side smoke cloud infuses the cocktail with roasted, woody notes that echo grilled pineapple or mezcal. The result is a drink that feels bigger, bolder, and more memorable with each sip.

The post 8 Garnishes That Instantly Transform a Drink appeared first on Chilled Magazine.

Source: Mixology News

Fall calls for something cozy — and Mezcal Unión is answering with a smoky, spiced twist on the classic chai latte.

Made with chai-infused Mezcal Unión El Viejo, simple syrup, and barista-style oat milk, this creamy cocktail brings gentle warmth and a hint of smoke that perfectly bridges Oaxaca and autumn in New York.

It’s also the ideal sip to set the tone for the brand’s upcoming Bodega Unión pop-up at The Little Shop (October 24–25). Presented in partnership with Oaxaca’s acclaimed Selva bar, the two-day experience invites guests to shop Mexican goods before slipping into a speakeasy where Selva co-founder Alexandra Purcaru will be behind the bar serving unique cocktails, such as the floral Marigold & Wild Chamomile and Hoja Santa & Avocado Leaf, inspired by the traditions of Día de los Muertos.

Below, find the Mezcal Unión Chai Latte recipe and more information about the pop-up!

Mezcal

Mezcal Unión Chai Latte

Ingredients

• 1 ½ oz. Chai-infused Mezcal Unión El Viejo*
• ¼ oz. Simple Syrup (1:1)
• 3 oz. Barista Oat Milk
• Glassware: Rocks Glass or Mug
• Garnish: Ground Cinnamon or Star Anise

Preparation

1. Combine all ingredients in a shaker with ice.
2. Shake to emulsify and strain over crushed ice.

Additional Notes

*Tea Infusion: Infuse 1 bottle of Mezcal Unión El Viejo with 3 chai tea bags for 30 minutes at room temperature. Strain and store.

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Bodega Unión Pop-Up

Location: The Little Shop, 252 Front St, New York, NY 10038

Dates: Friday, October 24 – Saturday, October 25

Times: Bodega access FREE from 10:00-5:00 pm

Reservations from 5:00-11:00 pm

Please Drink Responsibly. Must be 21+ to attend. Union Mezcal, 40% Alc/Vol. Union Mezcalera, New York, NY.

The post Mezcal Unión Chai Latte appeared first on Chilled Magazine.

Source: Mixology News

Curtis “50 Cent” Jackson—entrepreneur, entertainer, and founder of Sire Spirits—and Silvio Denz, Executive Chairman of Lalique Group, proudly announce the launch of the Branson Cognac 505 Edition by Sire Spirits × Lalique: an extraordinary collaboration pairing an exclusively blended Hors d’Âge cognac with a bespoke, hand-crafted Lalique crystal decanter.

Limited to just 505 hand-etched and individually numbered decanters, each presented in a custom luxury case, the Branson 505 Edition redefines modern luxury—celebrating strength, creativity, and excellence—while embracing the philosophy of conscious capitalism.

The partnership unites the timeless heritage of rare Grande Champagne cognac with the enduring artistry of Lalique crystal. Purchase of the Branson 505 Edition is by invitation only, beginning with a $5,000 donation to The G-Unity Foundation, a 501(c)(3) charitable organization founded by Jackson. Each purchaser also becomes a Founding Member of the 505 Society, an exclusive virtual private club fostering networking and philanthropy through curated experiences and international events.

Founded in 2018, Sire Spirits was born from Jackson’s vision to create a portfolio of exceptional beverages—including Branson Cognac and Le Chemin du Roi Champagne—that embody legacy and excellence. By 2019, he partnered with Lalique, the legendary French crystal house, to design a vessel worthy of the artistry within. From the first creative meeting in 2020, Jackson, Denz, and Marc Larminaux, Lalique’s Artistic and Creative Director, shared a vision of presenting cognac as art. Inspired by René Lalique’s early 20th-century perfume bottles, the resulting design features a robust, modern silhouette crowned with a majestic lion, symbolizing strength and mastery.

Over several years, Jackson visited Lalique’s workshop in Alsace, collaborating closely with artisans to explore archives, techniques, and materials. The final decanter is both sculpture and vessel—handcrafted, engraved, polished, and signed by Lalique’s master glassmakers.

Each Branson 505 Edition is presented in a bespoke display case crafted from premium wood and composite marble, accented with brass-plated hardware. Illuminated compartments showcase the decanter and snifters with a warm LED glow, activated by a signature Branson LionHead key. Additional features include a custom-etched Branson × Lalique plaque, discreet storage, a glass pipette, and a premium leather carry bag—reflecting the same craftsmanship and permanence as the cognac itself.

A Rare Cognac, Decades in the Making

Composed of 200 eaux-de-vie sourced exclusively from the Grande Champagne terroir—Cognac’s premier cru—the 505 Edition includes spirits aged over a century in Limousin oak barrels within the dry cellars of the Louis Charlin House’s Paradis.

Nose: Damp undergrowth, patinated leather, orange zest, dried fig, black licorice, Sichuan pepper.

Palate: White truffle, candied fruits, ancient spices, with a velvety texture.

Finish: Remarkably long, lasting more than 30 caudalies.

“This cognac represents a legacy I want to pass on—the nectar will still have a story to tell, and the crystal carafe will endure as a unique piece of art.” — Curtis “50 Cent” Jackson

The 505 Society: Where Luxury Meets Purpose

Each purchase of the Branson 505 Edition begins with a $5,000 donation to The G-Unity Foundation, Jackson’s nonprofit dedicated to empowering underserved communities. Upon making their donation, contributors receive the opportunity to reserve a specific bottle number (subject to availability) and a 30-day option to complete the purchase for an additional $20,000 (total cost: $25,000). White-glove international delivery service is available for an additional fee.

With each donation and purchase, owners become Founding Members of the 505 Society—an exclusive virtual membership club that offers:

• A custom hand-crafted Lalique coin and accompanying digital NFT
• Personalized welcome messages from Curtis “50 Cent” Jackson and Silvio Denz
• Invitations to VIP events, concerts, and sporting experiences in Jackson’s private suites
• Exclusive Lalique travel invitations and private experiences unavailable to the public
• Priority access to future limited-edition offerings from Sire Spirits and Lalique
• Complimentary membership for two years, renewable thereafter with a $5,000 annual donation

The Branson 505 Edition and 505 Society were unveiled on October 15, 2025, during an exclusive launch event at the Lalique Townhouse in Manhattan.

“This is more than a cognac—it’s a manifesto, a bridge between French heritage, the American dream, and my strong belief in conscious capitalism. It represents everything that embodies an aspirational lifestyle. Through Lalique’s artistry and my Foundation’s mission, we’ve created something timeless that will inspire for generations.” — Curtis “50 Cent” Jackson

“I am honored by this collaboration with Curtis ‘50 Cent’ Jackson, a true visionary. Though we come from different worlds, we share the same values: audacity, excellence, and creativity. Together, we have surpassed the boundaries of imagination.” — Silvio Denz, Executive Chairman Lalique Group

The 505 Edition Branson Cognac by Sire Spirits × Lalique will be available exclusively by invitation and strictly limited to 505 decanters worldwide.

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About Branson Cognac

Branson by 50 Cent is a luxury brand created by artist and entrepreneur Curtis “50 Cent” Jackson, encompassing both a premium range of cognacs and a collection of prestige champagnes. For the cognac,  production is handled by the Louis Charlin House, located in Grande Champagne, the elite terroir of the region.

Branson’s cuvées – Phantom (VS), VSOP Royal, XO Grand Champagne, and Edition 505 x Lalique – are distinguished by their elegance, aromatic intensity, and contemporary design, targeting an international clientele, particularly in the United States. On the champagne side, Curtis “50 Cent” Jackson launched a collaboration with a confidential Champagne house to create exclusive cuvées such as Le Chemin du Roi Brut, a vintage champagne made according to the standards of Champagne tradition.

It is marketed in iconic bottles, sometimes adorned with a golden chess piece, symbolizing victory and power. Branson clearly positions itself  in the world of modern luxury, combining the authenticity of French terroirs with the power of cultural and  media marketing. Distributed primarily in the United States and in some premium international markets, Branson cogn acs and champagnes embody an audacious, exclusive, and global vision of French luxury,  reinterpreted by a global icon of urban culture.

bransoncognac.com

About Lalique

Founded in 1888 by visionary artist René Lalique, Lalique is a symbol of audacity, elegance, and artistic excellence. As one of the most prestigious French crystal glass houses, Lalique is synonymous with masterful  craftsmanship, timeless design, and unparalleled savoir-faire. With an instantly recognizable aesthetic, Lalique  transforms everyday moments into extraordinary experiences. From decorative objects to interior design, jewelry, perfumes, art, and hospitality, every creation embodies a refined lifestyle.

Lalique collaborates with renowned artists and designers, including Zaha Hadid, Damien Hirst, Anish Kapoor, Yves Klein, Arik Levy, Terry Rodgers, and James Turrell, to craft extraordinary pieces that unite innovation and tradition. These exclusive partners hips bring bold artistic visions to life through Lalique’s exceptional craftsmanship. Since 1922, each work of art is handcrafted in Lalique’s historic Alsace manufacture, ensuring a legacy of excellence.

lalique.com

The post Curtis “50 Cent” Jackson and Lalique Redefine Luxury with the Branson Cognac 505 Edition appeared first on Chilled Magazine.

Source: Mixology News