DrinkedIn Trends

Trending articles about cocktail recipes, bars, pubs, beer, wine, whisky, vodka, parties and much more...

A category dedicated to specific bars, pubs and nightclubs.

Absolut Watermelon


Absolut Vodka has unveiled Absolut Watermelon.

This new flavored expression has notes of watermelon and a hint of underlying spiciness, with zero added sugar.

Absolut Watermelon is meant for easy mixing, especially summer cocktails, from simple recipes like the Watermelon Vodka Soda, to more advanced cocktails.

The newest Absolut flavor is 38% ABV, and only 91 calories.

Absolut Watermelon is available at retailers nationwide and ReserveBar for a suggested retail price of $19.99 per 750-ml., and $24.99 per 1-L.

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7 Cocktails to Spice Up Cinco de Mayo

7 Cocktails to Spice Up Cinco de Mayo


Besos de Mezcal cocktail
El Coco Carlos cocktail
Strawberry Orchid cocktail
Veracruz Smash cocktail
Tamarindo Loco Margarita

While Memorial Day may be considered the official start to summer, Cinco de Mayo has become the pregame event to warmer weather and festive get-togethers. Especially this year, as more citizens get vaccinated and the coronavirus pandemic abates, people are looking forward to celebrating.

May 5th is a great reason to enjoy some Mexican food, Margaritas and/or beer. We’re seeing lots of creative cocktail recipes with tequila and mezcal; here are seven recipes we like.

Tales of the Toro 
(shown atop)
2 oz. Patron Añejo tequila
1 oz. Bourbon
½ oz. Homemade camomile cordial
3 dashes of Plum bitters
1 dash of Angostura bitters   

Mixologist Austin Zimmer created this recipe for Casa Del Toro taqueria in New York.

Paloma

Paloma
2 oz. Lalo tequila
1 ½ oz. Hand-squeezed ruby red grapefruit juice
½ oz. Simple syrup
½ oz. Hand-squeezed lime juice
Richard’s Sparkling Rainwater

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Guac On The Rock Campaign Supports The On-premise


To encourage people around the country to support their local restaurants, entertainer Dwayne “The Rock” Johnson and his year-old Teremana tequila brand have launched the “Guac on the Rock” initiative. From May 1 through May 5, Teremana will reimburse restaurant goers for their guacomole, up to $1 million of guac in total, when they purchase guacamole with any Teremana Tequila cocktail. 

Guests of the bars and restaurants taking part in Guac on the Rock will need to upload a photo of their printed to guacontherock.com itemized receipt showing a Teremana cocktail and order of guacamole. They’ll be reimbursed directly from Dwayne Johnson (via Venmo) for up to $10.

The program, coinciding with Johnson’s birthday on May 2 and Cinco de Mayo, encourages people to patronize their local eateries, either dining inside or outside or for take-out. In addition to spurring consumer confidence, Guac on the Rock aims to help generate millions of dollars of additional revenue and tips for restaurants and its servers hard-hit by the pandemic.

The post Guac On The Rock Campaign Supports The On-premise first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Anheuser Busch Launches Blue Point Spirits


Blue Point Spirits is the latest venture by Blue Point Brewing, owned by Anheuser Busch.

These are a line of ready-to-drink, gluten-free cocktails. Blue Point Spirits combine all-natural fruit with vodka.

Starting May 1, the brand rolls out with three varieties: Grapefruit Zinger, Razzle Dazzle, and Electric Lemonade. Each is 9.1% ABV.

Electric Lemonade blends lemon and blueberry with vodka and blue spirulinaGrapefruit Zinger blends tropical citrus, spicy ginger and lime with vodkaRazzle Dazzle blends sweet raspberry and zesty lime with vodka

To infuse the natural juices of each Blue Point Spirits beverage, flip the can over once before cracking it open. 

This launch comes at a time when RTDs continue to trend following massive 2020 growth, and follows the recent release from Blue Point of Legalize Wheat.

The post Anheuser Busch Launches Blue Point Spirits first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Tuna Tostadas For Cinco de Mayo

Tuna Tostadas For Cinco de Mayo


Sangre De Hombres

Serena, an open-air restaurant and bar in Miami Beach’s new Moxy South Beach hotel, channels the charming rooftop and patio restaurants of Oaxaca and Mexico City. The menu offers shareable classic dishes combined with a modern interpretation of traditional Latin and Mexican cuisine.

Serena’s executive chef and partner Scott Linquist started his restaurant career as a busboy in Los Angeles, and developed a passion for Mexican food while cooking at the Border Grill in Santa Monica. Linquist later created and developed New York’s Dos Caminos as the executive chef, and wrote a best-selling cookbook, Mod Mex.

In Mexico, Linquist has cooked in homes from the mountains of Oaxaca to the jungles of the Yucatán, tracking down traditional recipes and techniques and leading culinary tours. “I always say that I’m a gringo on the outside, but my heart is Mexican,” he says. “I’ve traveled all across the country to study the characteristics of each region’s cuisine.”

Serena’s menu features authentic and elevated Mexican classics, such as several seafood tostadas. The Seared Tuna Tostadas, with sushi grade tuna, avocado mousse, pickled carrots and radish, and micro shiso sesame aioli, would make a unique and delicious dish for Cinco de Mayo or any summertime entertaining.

What to drink with the tostadas? Just about any of Serena’s snappy, sexy cocktails—prepared in the greenhouse-like bar, with glass garage-style doors that open to the warm beach breezes—would do. Moxy Hotel bar manager Carlos Lopez would suggest his Sangre De Hombres mezcal cocktail. The drink is an ode to Breaking Bad series actors Bryan Cranston and Aaron Paul, who launched Dos Hombres mezcal in 2019.

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Tuna Tostadas

(makes 4 tostadas)
Course Main Course
Cuisine Mexican
Keyword avocado, corn tortilla, pozu sauce, tuna

Ingredients

½ cup Vegetable oil4 Corn tortillas fried crispy1 lb. Sushi grade tuna thinly sliced2 Avocados cut into thin slices½ cup Ponzu sauce see recipe below2 Serrano chiles cut into thin rings1 Red onion slices into thin rings¼ cup Fresh-picked cilantro leaves4 tbsps. Quality extra virgin olive oilSea salt

Instructions

In a large skillet heat vegetable oil, fry tortillas one at a time until crispy.
Mix ponzu sauce and add serrano chiles and sliced onions to it and refrigerate for an hour.
Slice avocado and tuna.
On each tostada, arrange avocado to cover and sprinkle with sea salt.
Next, layer the sliced tuna on top of the avocado and sprinkle the tuna with some sea salt.
Spoon the ponzu and serrano chile mixture over the top and then drizzle with olive oil.
Garnish with the cilantro leaves.

Notes

For Ponzu Sauce: combine ¼ cup Lime juice, ¼ cup Mirin (sweet rice wine) and ¼ cup Soy sauce
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Sangre De Hombres

Course Drinks
Keyword chile liqueur, lime, mezcal, watermelon

Ingredients

1 ½ oz. Dos Hombres mezcal or any mezcal½ oz. Ancho Reyes chile liqueur or other chile liqueur½ oz. Lime juice2 oz. Watermelon juice¼ oz. Simple syrup

Instructions

Add all ingredients into tin.
Add ice and shake.
Double strain into a wine glass with fresh ice.
Garnish with peppered watermelon triangle and a skull skewer.
The post Tuna Tostadas For Cinco de Mayo first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Tips For Infusing Tequila

Tips For Infusing Tequila


Guests love their Margaritas—it remains the leading cocktail in most surveys. To spice up your Margarita offering and create some signature sips, infuse tequila with a unique flavor.

Cibolo Moon, a Tex-Mex restaurant and tequila bar at the JW Marriott San Antonio Hill Country Resort & Spa in Texas, makes a fan-favorite Jalapeño Strawberry Margarita with a house-made jalapeño and strawberry-infused tequila. The bar’s mixologists share their secrets for the perfect infusion.

First, you’ll want to choose your tequila and flavors. Cibolo Moon recommends a 100% blue agave silver or blanco tequila. Blanco tequilas work best since they’re fresh and unaged, so they can take on the most flavor.

What to infuse it with? Almost any herbs, spices and fruits will work well, just be sure to use fresh ingredients.

For strawberries and citrus fruit, wash and slice thinly. For peppers, score and leave whole or cut in half. Leave the seeds in for a spicy kick, or remove them for less heat. 

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KY Derby Dish: Cornmeal Fried Green Tomatoes

KY Derby Dish: Cornmeal Fried Green Tomatoes


Ever since we launch [email protected] a few months ago (if you haven’t seen it yet, check out the Summer 2021 edition), we’ve been paying more attention to food recipes. The folks at Honey Salt in Las Vegas submitted this one for Cornmeal Fried Green Tomatoes for the 2021 Kentucky Derby.

Apparently, it’s a favorite of restaurant owner and Vegas socialite, Elizabeth Blau. We’ll drink to that—a Ginger Peach Julep that Honey Salt designed to go with the Cornmeal Fried Green Tomatoes. Cheers!

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Fried Green Tomatoes

Course Appetizer

Ingredients

2 Green tomatoes¼ cup Cornmeal¼ cup Panko breadcrumbs2 eggs beaten½ cup All purpose flourKosher salt

Instructions

Slice green tomatoes 1/2″ thick
Dredge lightly in flour
Wash in egg
Mix panko and cornmeal and coat tomatoes evenly
Set aside for frying
Heat oil to 350F
Fry breaded green tomatoes for about 1 minute (or until golden brown and crispy)
Drain onto paper towel and season lightly with kosher salt
Top with desired amount of pimento, garnish with dressed arugula and top with Fresno peppers

Notes

For pimento cheese, combine and chill: ½ cup Cream cheese,1 tbsp. Sour cream, ⅛ cup Cheddar cheese, chopped small, Dill pickle, diced, 1 tbsp. pickle juice, 1 tsp. chives, cut fine, and 1 tsp. Parsley, chopped.
For garnish, combine ¼ cup Baby arugula, cleaned, ⅓ tsp. Lemon juice, 1 tsp. Olive oil and 8 Fresno pepper slices.
The post KY Derby Dish: Cornmeal Fried Green Tomatoes first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Ginger Peach Julep


1 oz. Frey Ranch bourbon
1 oz. Peach nectar (or puree)
¼ oz. Domain de Canton ginger liqueur
¼ oz. Simple syrup
6 drops Peychaud’s bitters
1 handful Fresh mint
Crystalized ginger

In a mixing glass, add the mint with the simple syrup and muddle. Add ice and remaining ingredients. Stir and strain into a julep cup or any rocks glass over ice—crushed is classic, cubed works too. Garnish with crystalized ginger and mint.

The mixologists at Honey Salt in Las Vegas created this recipe.

The post Ginger Peach Julep first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Ginger Peach Julep

Ginger Peach Julep


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Ginger Peach Julep

Course Drinks

Ingredients

1 oz. Frey Ranch bourbon1 oz. Peach nectar or puree¼ oz. Domain de Canton ginger liqueur¼ oz. Simple syrup6 drops Peychaud’s bitters1 handful Fresh mintCrystalized ginger

Instructions

In a mixing glass, add the mint with the simple syrup and muddle.
Add ice and remaining ingredients.
Stir and strain into a julep cup or any rocks glass over ice—crushed is classic, cubed works too.
Garnish with crystalized ginger and mint.

Notes

The mixologists at Honey Salt in Las Vegas created this recipe.
The post Ginger Peach Julep first appeared on Cheers.
(Originally posted by Melissa Dowling)
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Twisted Whipz from Twisted Shotz


Independent Distillers USA will release its newest line extension, Twisted Whipz — a wine-based shot — this May.

Twisted Whipz launches with three initial flavors: Butterscotch & Vanilla, Raspberry & Vanilla, and Chocolate & Vanilla. These RTD cocktails have an ABV of 14%.

All flavors come in 4-packs. Butterscotch and Raspberry flavors will also be available in 15-packs.

This comes as RTD cocktails continue to trend, following enormous growth in 2020.

As with Twisted Shotz’s core line, Twisted Whipz come in a double-chambered, reusable shot glass, and vibrantly colored, eye-catching packaging. The dual flavors mix together when you tip the shot into your mouth.

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Buffalo Trace Baijiu Latest Launch in Experimental Collection

Buffalo Trace Baijiu Latest Launch in Experimental Collection


Buffalo Trace Distillery has announced the limited release of a Buffalo Trace Baijiu style spirit aged in new American oak casks.

This new expression is part of the distillery’s ongoing Experimental Collection of spirits.

Baijiu accounts for about 31% of spirits volume globally, according to the International Wine and Spirits Record.

The Buffalo Trace Baijiu style spirit, although distilled like a whiskey, is made using traditional Baijiu ingredients of sorghum and peas. After aging the distillate for 11 years in three separate casks — uncharred, charred and toasted white oak — the spirits were married together and bottled at 90 proof.

The nose has notes of chocolate, dark cherries and stone fruit, the company reports. The sorghum and peas provide a palate of confection sugar, followed by a sweet toffee finish.

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Siduri Willamette Valley Chardonnay 2019


Pinot noir specialist Siduri has announced the inaugural release of the Siduri Willamette Valley Chardonnay 2019.

Sourced from a collection of vineyards in Oregon’s wine country, the introduction of this new offering was overseen by winemaker Matt Revelette.

Siduri is no stranger to the Willamette Valley. For more than two decades, the winery has crafted single-vineyard and appellation expressions of pinot noir from the region. In Siduri’s 27-year history, the producer has put out only a handful of white wines, mostly experimental small-lot, limited-production blends.

Revelette has experience making chardonnay in previous roles at Sojourn Cellars, Kosta Browne and Williams Selyem grew his fondness for the variety. “There’s a freshness and energy to Willamette Valley Chardonnays — the acid structure combined with the aromatic and flavor complexity from these vineyards immediately drew me in,” says Revelette. “While Willamette Valley pinot noir is long established and much more widely planted, chardonnay has really hit its stride over the last couple of decades and has generated so much well-deserved excitement.”

“My goal is to make a wine that embodies Siduri’s signature style with weight, structure and vibrant acidity,” he adds. “These same characteristics exemplify chardonnay from Willamette Valley and is why this region was the obvious choice for Siduri’s first chardonnay.”

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Labatt Blue Light Seltzer Lemonade


Labatt Blue Light Seltzer Lemonade builds off the past launch of Blue Light Seltzer.

Labatt Blue Light Seltzer Lemonade comes in 12-can variety packs with four flavors: Chilled Raspberry, Chilled Lemonade, Chilled Black Cherry and Chilled Peach.

Each seltzer balances tart lemonade with fruit flavor, the company says.

“We found that there was an opportunity to improve the seltzer lemonade experience within the category and make it more approachable,” says Rob Hertenstein, innovation director. “Other seltzer lemonades are very sour and heavy in flavor. They tend to linger on the palate. We wanted to develop a seltzer lemonade that delivers both on the bright, tart citrus flavor of lemonade while also being very refreshing and crisp. That’s exactly what we have with this chilled line.”

Each seltzer is “chilled” just above freezing temperature before it is packaged to ensure a fresh flavor experience in every can, the company says. “We worked with our team of flavor experts to perfect a refreshing lineup of chilled flavors, that combine traditional lemonade taste with fun fruits and a clean, crisp seltzer base,” says Janine Schoos, Labatt brand director. “Hard seltzer drinkers have gravitated toward our unique and ownable flagship flavors and the delicious taste has kept them coming back. We’re excited to roll out Labatt Blue Light Seltzer Lemonade and offer new flavor experiences.”

The post Labatt Blue Light Seltzer Lemonade first appeared on Cheers.
Original author: Kyle Swartz
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Plume & Petal Spritz RTDs


Plume & Petal has unveiled its new Spritz Ready To Drink (RTD) cans — a collection of canned spritz cocktails made from vodka infused with natural flavors and sparkling water.

Bacardi Limited’s first vodka-based RTD in the U.S., each 100-calorie Plume & Petal Spritz has no artificial sweeteners, is gluten-free and contains 4.5% ABV,

Rolling out nationwide over the next few weeks, Plume & Petal Spritz comes in the same three flavors as the original base spirit: Peach Spritz, with notes of white peach, lavender and black tea; Cucumber Spritz, infused with lemongrass and chamomile tea; and Lemon Spritz, with hints of elderflower and white tea.

The suggested retail price is $17.99 per variety 6-pack, and $12.99 per single-flavor 4-pack.

This latest offering meets the ever-growing consumer demand for the RTD category, the company says, plus low-ABV cocktails and botanical-infused vodkas. 

The post Plume & Petal Spritz RTDs first appeared on Cheers.
(Originally posted by Kyle Swartz)
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Jura Whisky 12 Year Old Arrives in America


Jura Whisky 12 Year Old is the latest launch from the Scotland distillery on Jura island, off the country’s West Coast.

This new single malt compliments the brand’s existing range of Jura 10 Year Old, Seven Wood and 18 Year Old.

Jura 12 Year Old matured in American white oak ex-bourbon barrels before finishing in Oloroso sherry casks. The result is a single malt with sweet warmth and rich flavors of fruity notes, the company reports. It has a honeyed sweetness, with warm spice and banana, freshly ground coffee, alongside dark chocolate with soft citrus.  

“We’re delighted to welcome Jura 12 Year Old to the Jura range here in the U.S., particularly at a time when it is the fastest growing single malt brand,” says Chris Watt, president at Whyte & Mackay Americas. “Since the launch of our 10 Year Old expression in 2017, and its rising popularity as a mixable malt, the appetite for Jura Whisky has grown exponentially with fans in the U.S., and this increase in demand has led to the continued expansion of the range in the US portfolio.  

Jura 12 Year Old is now available in stores throughout the U.S., for a suggested price of $49.99 per 750-ml. bottle.

The post Jura Whisky 12 Year Old Arrives in America first appeared on Cheers.
(Originally posted by Kyle Swartz)
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Former Jack Daniel’s Master Distiller Co-founds Company Distilling

Former Jack Daniel’s Master Distiller Co-founds Company Distilling


Company Distilling is set to open in the fall of 2021 in the Smoky Mountains of East Tennessee. This new distillery venture includes former Jack Daniel’s Master Distiller Jeff Arnett among the founding team.

“For years now, we’ve had this spirit in the back of our minds,” says Arnett. “It’s straight bourbon whiskey finished with maple wood to produce a sip like no other. It’s hard to believe it’s finally real. And it’s better than we ever imagined.”

A mixed-use, family-friendly facility in Springbrook Farm — a master-planned “city center” in Alcoa — will serve as the primary distillery, and the location for the spirit’s main manufacturing. The 20,000-square-foot refurbished building with a mountain-inspired theme will include a tasting room, restaurant, brewery and retail store.

Former Jack Daniel’s Master Distiller Jeff Arnett has co-founded Company Distillery.

Also, this site will feature outdoor activities and entertainment on the property’s 31 acres. This includes a live music venue, corn hole, pickle ball courts, bonfire pits and open access to greenway trails. The Springbrook Farm location is slated to open in 2022.

The first Company Distilling location to open will be a 4,000-square-foot tasting room and restaurant in Townsend, TN — the gateway to the Great Smoky Mountains National Park. This 13.5-acre property will have a tasting room, plus access to cycling, running and nearby mountain biking and hiking trails.

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Suzie’s Brewery Loaded Organic Hard Seltzers


Suzie’s Brewery has launched a line of loaded organic hard seltzers.

Suzie’s Mojito, Pina Colada and Moscow Mule hit shelves this month. Their launch comes as RTDs trend nationally, having grown 39.1% last year as a category in the U.S.

These organic, gluten-free hard seltzers contain zero grams of sugars, zero grams of carbs and are 9.5 % ABV each.

“As the Official Hard Seltzer of Mother Nature, we wanted to create these cocktail flavor seltzers people could take with them on any of their outdoor adventures,” says Chris Barhyte, president of Suzie’s Brewery Company.

Certified by Oregon Tilth, an organic certifier, Suzie’s Organic Hard Seltzer ingredients meet purist standard supported through manufacturing produced by wind-power, the company says.

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Rabbit Hole Mizunara-Finished 15YO Cask Strength Bourbon


The latest release from Louisville-based Rabbit Hole Distillery is the Mizunara Founder’s Collection 15-Year-Old Cask Strength Kentucky Straight Bourbon Finished in Japanese Oak.

This is the second expression in Rabbit Hole Founder’s Collection, and the brand’s oldest offering to date.

Mizunara Founder’s Collection pairs Rabbit Hole’s Kentucky Straight Bourbon with oak from Japan. This spirit spent 15 years in new charred American oak before a year of finishing in virgin Japanese Mizunara oak

The whiskey is comprised of ten 15-year-old Kentucky Straight Bourbon whiskeys selected by Kaveh Zamanian, Rabbit Hole founder and whiskey maker. Zamanian originally purchased these barrels for his own private collection before founding Rabbit Hole, the company says. Later, he chose the family-owned Ariake Sangyo cooperage in Shochu Island, Japan, for their handcrafted casks for this special-edition whiskey. Made from indigenous wood harvested from 200-500 year old oak trees and charred at levels 3-5 mm, the Ariake Sangyo casks bring forth notes of scented wood, mint and an array of exotic flavors, the company reports.

“I have long had a desire to explore the impact of terroir on whiskey,” says Kaveh. “By blending and maturing 15-year-old Kentucky Straight Bourbon in new Japanese Mizunara oak, I set out to push the envelope on innovation, creating a truly unique expression that gives connoisseurs an opportunity to experience the marriage of two whiskey terroirs.”

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Q&A: Jason Knoll, Another Broken Egg Cafe

Q&A: Jason Knoll, Another Broken Egg Cafe


Jason Knoll is vice president of culinary for the “breakfast with a bar” restaurant chain Another Broken Egg Café.

What was your first bartending or hospitality job?

At age 15, I had my eyes set on my first car, a 1975 Jeep CJ5. Now came the issue of paying for it.

My mother suggested a job in the restaurant business as she said my demeanor was “well suited” for hospitality. I started as a bus boy at night and server during the day at a French restaurant.

A few things became very clear early on: The more you knew about spirits, they easier they were to sell. The more you sold, the happier the guest. The happier the guest, the bigger the tip. The Jeep was a money pit lemon, by the way.

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The Green Fog


1 oz. Absinthe Grande Absente
1 ½ oz. Gin
1 oz. Lime juice
2 oz. Sweetened Granny Smith apple juice*
4 dashes Apple blossom bitters
Egg white

Chill your shaker. Combine all ingredients except soda in the shaker. Dry shake first (use a whisking ball if available). Shake, then remove ball if you used one, and shake again with one large piece of ice. Strain into a glass.

*For Sweetened Granny Smith apple juice:
Core and quarter one Granny Smith apple. Leave the skin on. Blend until liquified with 4 oz. of simple syrup and a squeeze or two of lime juice. Strain using cheesecloth or a nut milk bag. Bottle and refrigerate, should keep for about a week.)

Mixologist @the.sauceress created this recipe.

The post The Green Fog first appeared on Cheers.
(Originally posted by Melissa Dowling)
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