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Spritz Cocktails

Welcome to #SpritzGate 2019: Modernizing A Classic Summer Cocktail

Our Summer cocktail pregaming continues with three more amazing versions of the spritz cocktail. Chase Potato Vodka, Benham’s Sonoma Style Gin, and Disaronno welcome you to #SpritzGate 2019, a delicious escape into the world of refreshing summer cocktails. Read on as we present three more takes on the classic summer cocktail with non-traditional flavors. We recently shared two heavenly Spritz cocktail recipes and we know you can’t get enough, so we’re sharing more. We’re stepping away from the traditional carnival-hued Spritz and presenting some fun flavor alternatives for this ultimate summer cocktail.

Spritz Cocktails

With Memorial Day and weekend coming up, these refreshing drinks are perfect to celebrate the long weekend. Whether you getting together with friends or relaxing alone at home, a great cocktail is a great addition to the day. Wouldn’t you love to indulge in a Spritz cocktail with the sweetness and delicate floral notes of elderflower? Or maybe one with a hint of mint. Perhaps you desire something a bit more sophisticated and elegant. Then our final #SpritzGate 2019 cocktail will probably be your go-to Spritz cocktail. Check out all three cocktail recipes below:

The Great Chase Spritz

#SpritzGate 2019

1 oz Chase Potato Vodka
.5 oz Chase Elderflower Liqueur
1 oz Fresh Lemon Juice
Top with Anna De Codorniu Blanc De Blancs Reserva. Pour ingredients over cubed ice in a large wine glass and stir. Garnish with an orange peel

California Spritzing

#SpritzGate 2019

1 oz Benham’s Sonoma Style Gin
1 oz Mint Simple Syrup
1 oz Fresh Lemon Juice
Top with Long Meadow Ranch’s Brut Farmstead. Pour ingredients over cubed ice in a large wine glass and stir. Garnish with mint

The Really Italian Spritz

#SpritzGate 2019

2 oz Disaronno
1 oz Fresh Lemon Juice
Top with TrentoDOC
Pour ingredients in a chilled flute and gently stir

What are your thoughts on the new takes of this summer cocktail? Are you ready to enter #SpritzGate 2019 and open yourself to alternatives of the traditional Spritz cocktail?

Three Olives Rosé Vodka Spritz: The Hottest Summer Cocktail

The weather is finally starting to realize we are in the spring season and is beginning to warm up. It’s a good thing too because there are lots of cocktail-inspired things to celebrate. The end of May sets it off with Memorial Day and National Wine Day, while June ushers in National Rose Day and National Pink Day. We’re going to be highlighting a lot of drinks in honor of those days, starting with two of our favorite things, Rosé Vodka and Spritz cocktails. Get ready to indulge in the hottest summer cocktail from Three Olives Vodka.

Tis the beginning of the season of the Spritz cocktail and Three Olives Rosé Vodka is sharing two versions of the hottest summer cocktail, a more traditional spritz and a frozen option. The difference between these drinks and regular spritz cocktails is the absence of Aperol. We know some of you are not fans of Aperol, so these two Three Olives Rosé Vodka Spritz cocktails are perfect alternatives.

Whether you enjoy it in its classic form or frozen, these are the perfect way to celebrate the warmer season and the hottest summer cocktail.

Rosé Spritz

1 Part Three Olives Rosé Vodka
1 Part Soda Water
Pour vodka into a glass with ice, top with club soda. Garnish with a grapefruit twist.

Frosé Vosé

12 parts of Three Olives Rosé Vodka
18 parts of Frozen Pink Lemonade Concentrate (thawed, not diluted)
Combine ingredients in a pitcher. Pour ingredients into a blender and add up to 12 cups of ice, blend until all ingredients are fully incorporated. Serve in a wine glass (or hurricane glass) and garnish with a lemon wheel.
*Replace ice with Frozen Strawberries for an even more decadent frozen delight! *Batch serves 12

What are your thoughts on Three Olives Rosé Vodka’s take on the hottest summer cocktail? Will you be trying out one or both of these this summer?

1000 Stories Wines: An Evening With Bob Blue And Red Wines

On a typical rainy Spring evening in New York, I was ushered to the back of Fine & Rare restaurant at 9 East 37th Street, to a grand table and intimately introduced to a wonderful collaboration of wine and spirit for the palette in the form of 1000 Stories Wines. On any night, a lot can be found nestled in the little nooks and crannies of the city streets. Delightful little eateries with locally-sourced specials, goodnight kisses had under the awnings of Old-World high-rises and the little peeks of west and eastside sky-line pushing their way through the dusky fog.

It was on such an evening in classic New York fashion that I found myself tucked behind a beautifully arranged table for sixteen at the wonderfully hidden restaurant.  The restaurant can usually be found offering up cool live jazz-infused acoustics to go with your pappardelle Bolognese and burrata heirloom tomato salad.

1000 Stories is a line of exquisite and well-executed wines that distinguish themselves from the lot as they are aged in whiskey barrels.  The fineness of the grape meets the distilled beauty of the whiskey in 1000 Stories Wines and creates broad flavor profiles that pull from the diversity of the loveliness of Zinfandel and Bordeaux grapes and merges them with the lingering and definitive essences of oaky, sweet and herbal whiskey.

On that evening, winemaker and co-founder of 1000 Stories Wines, Bob Blue gave a verbal soft-sell of how the brand came to be and then walked us through an exclusive tasting of the brand’s renowned line-up together with one of its latest, The Prospector’s Proof.

We started the pre-dinner tasting with a 2016 Zinfandel Batch 42, a peppery full rounded fruity wine then moved onto 2016 Zinfandel Batch 52, a wine sourced from grapes all over the Californian Redwood and Sanel Valleys that carried a welcomed depth that grapes from this Mendocino Region are recognized for. Then onto 2016 Zinfandel Batch 54 which was smoother yet carried a delightfully weighted depth while being soft and satisfying on the palette.  The 2017 Gold Rush Red was strong and full-bodied with its mélange of intense and bold grapes from the California Hills.

Finishing off the bunch was 2017 The Prospectors Proof Cabernet Sauvignon, another bold wine with the spiced pop of vanilla and fragrant herbs from the whiskey barrels. With each wine, it was important to note the presence of the grape characteristics and the presence of the whiskey attributes working together. With the lesser-bodied wines, the sharp higher tannin zinfandels in their various aged stages allowed hints of the whiskey notes to carry through more while the Gold Rush and Prospector’s Proof carried weights that created a harmonious intermingling of full flavor. Altogether, it was an evening of wine lessons that, when combined with better wine understandings, left us all with our favorites and a greater appreciation for brands like 1000 Stories Wines; brands that have found a way to make a wonderful staple even better. It was a delectable evening filled with continuous delights. We’ll end with some of the decadent desserts we enjoyed.

Mastering Mixology With Bandero Tequila and Ricardo Calderon

With Cinco de Mayo just days away, there’s no better time to master the art of Mixology. We love a great cocktail and have enjoyed quite a few made by some talented mixologists. But on this occasion, we got to show off our own mixologist thanks to Bandero Tequila and California-based Mixologist, Ricardo Calderon.

Mixologist Ricardo Calderon at Bandero Mixology Class

Bandero made with blue agave and is described as radical in flavor and style. One look at its incredible packaging will surely solidify this fact. Under the fun tutelage of Ricardo Calderon and with Bandero Tequila as our main ingredient, we created two delicious and very different tequila-based cocktails. First was the Bandero’s Cup, followed by the Bandero Helada. We also learned an incredible amount of tequila facts. Did you know washing your hands in tequila really opens up its notes? We bet you also didn’t know it is because of rabbits and Native Americans that tequila basically exists. As we said there was a lot of interesting things to learn from the California-based Mixologist.

Fairly new to the market, Bandero Tequila has already established itself as a standout, already winning a Double Gold Medal at the 2018 Global Spirit Awards and another Double Gold Medal at the 2018 Wine & Spirits Wholesalers Of America Tasting Competition.

Bandero’s Cup

1 lime sliced into 6 wedges
1/2 oz of Agave Syrup (2 parts blend of Agave nectar and 1 part purified water)
3 half-inch slices of cucumber
2 oz of Bandero Tequila
Combine lime wedges, and agave syrup in a shaking tin and muddle until well mixed (15 seconds). Add cucumbers and lightly muddle some more. Add Bandero tequila and fill the tin with ice. Shake for 10 seconds at a moderate strength and toss contents of the tin into a rocks glass to serve. Alternatively, shake harder and then add 2 oz of soda water before straining into a highball with fresh ice. Garnish with a cucumber wheel, add a pinch of smoked salt and serve.

Bandero Helada

2 oz of freshly squeezed lime juice
1 lime wedge
1 lemon wedge
2 serrano slices (1/4 of pepper, taste for spice level)
3 oz of Bandero Helada Blend (3 parts tomato juice, 2 parts Cholula hot sauce, 1 part Maggi)
1 oz of Bandero Tequila
3 oz ABK Hell Lager
Prepare a cold pint glass by rubbing a lime wedge on the rim before dipping it into a plate of tajin powder. Muddle together all non-alcoholic ingredients, then add Bandero and ice to the tin. Shake tins vigorously for 30 seconds. Add ice, then 3 oz of ABK Hell Lager to a prepared pint glass. Hawthorne-strain and fine-strain tin contents into the pint glass. Garnish with lemon and lime wedges and serve.

If you’re looking to expand your tequila palate this Cinco de Mayo, get to know the revolutionary flavor of Bandero Tequila.

Bud Light Introduces Newest Flavor Abomination: Lemon Tea

It’s no secret that Americans like tea. In fact, we once cared so much about our access to it that we dumped a bunch in some harbor.

Some might even say that we love it, and we have the numbers to prove it. An old article by The Washington Post back in 2014 noted that Americans drink almost 20% more tea than we did back in the year 2000 and the imports of tea have risen by nearly 70% in the last two decades. In light of recent studies claiming we need to drink more than two liters of water per day, tea has become a fun, flavorful way to stay hydrated.

But have we gone too far?

This is the question on many Americans’ minds in light of Budweiser owned Bud Light’s newest flavor: Lemon Tea. According to a recent press release, Bud Light hopes to appeal to summer beer lovers with a light lager that’s been brewed with lemon peels, then aged over black tea before being bottled and served.

Group of happy friends drinking and toasting beer at brewery bar restaurant – Friendship concept with young people having fun together at cool vintage pub – Focus on middle pint glass – High iso image

This is just the newest addition to its steadily growing citrus line, joining the rungs of Bud Light Orange and Lime.

“As the number one selling beer in America, it is important for us to continue to innovate and bring consumers the types of products they are demanding,” notes Bud Light marketer Andy Goeler.

But what are Americans demanding? It’s only natural that beer companies want to follow the money. As Americans become less enamored with the beer market, the industry has expanded its feelers into new startups; namely, tea and marijuana products.

For example, while New York-based Constellation Brands, the owner of Corona, has begun to invest in pot, Bud Light has leaned toward tea. It’s estimated that CBD products — a cousin to marijuana — will result in over $1 billion in sales in 2020 alone.

But Bud Light has taken a different approach to engage with the younger market. A recent study found that up to 40% of Millennials are bored of classic fruit and juice flavors. They’re more willing to engage with brands that step outside the box and offer unique flavors and customized products instead. It’s this idea that Bud Light hopes to innovate on in order to boost summer sales.

“We saw the success of Bud Light Lime and Orange last summer and wanted to bring another beer into our portfolio that uses real lemon peels and tea leaves in the brewing process,” Goeler continues. “Its unique taste profile is something we think is going to help attract new people to the Bud Light family.”

The beer was officially available to the public starting on Monday, April 29. However, it seems like some people have managed to get their hands on it a little early.

Many Twitter users began to post the beverage as early as the start of April, giving it high ratings. Though it wasn’t revealed if these individuals actually tried the beer before its national release, this certainly looked good for Bud Light in the weeks leading up to the product release.

But this isn’t one of the quality products you’d expect from high-end tea producers like Harney and Sons or Republic of Tea; paired with the malty flavor of an affordable beer, these subtle flavors might be overpowered by the alcohol.

Bud Light expects to make this product a recurring seasonal beverage. The Lemon Tea flavor will be available until September of this year, giving countless Americans ample time to form an opinion.

Experience Tribeca Film Festival at the Bulleit 3D Printed Frontier Lounge

The Tribeca Film Festival is known as one of the coolest things happening in New York. You’d think nothing can make it any cooler but you’d be wrong. As part of its latest Frontier Works project, Bulleit Bourbon Whiskey has collaborated with leaders in art, tech, and design. Together they will debut one of the most technologically advanced bar experiences: a 3D-printed experience. This experience will feature a 3D-printed bar and 3D-printed cocktails. Yes, you read that correctly, 3D-printed cocktails!! You’re invited to experience the Bulleit 3D Printed Frontier Lounge. In collaboration with the architecture and design practice FAR frohn&rojas, the 3D fabrication team at Machine Histories, popular bartender Melissa Markert, and robotics pioneer from Print A Drink Benjamin Greimel, Bulleit brings its 3D Printed Frontier experience to Tribeca Film Festival.

During a series of private events at the Bulleit 3D Printed Frontier Lounge, a team of noted NYC bartenders will serve some of the world’s first 3D printed cocktails.

Guests will also enjoy music from cutting-edge New York-based DJs, Odalys and Angel and Dren; a series of high-tech lighting projections featuring content from some of the films debuting at this year’s Festival. This is sure to be a truly immersive futuristic experience. The bar design, which was inspired by the iconic Bulleit Bourbon label and award-winning whiskey, will find a permanent home at the new Visitor’s Center at The Bulleit Distilling Company in Shelbyville, KY; however, it will stop at several cultural hotspots along the way starting in Oakland, California.

At the 3D Printed Frontier Lounge, Bulleit will host actors, filmmakers, and celebrities, for post-film screening afterparties for several films. Some of which include Crown Vic, Plus One and the 25th-anniversary celebration of Emmy Award-winning cultural sensation, In Living Color.

OAKLAND, CA – Phillip Hornung (L) and Benjamin Greimel attend the Bulleit 3D Printed Frontier Launch at 16th Street Station on December 6, 2018, in Oakland, California. (Photo by Kimberly White/Getty Images for Bulleit Frontier Whiskey)

The Bulleit Frontier Works Experience previously made stops in several cultural hotspots; Oakland, CA at the city’s historic Sixteenth Street Station, and Austin, TX ahead of this year’s SXSW conference and Festival.

Fans and festival-goers 21 years of age and older can visit https://guests.bulleit.com for a chance to experience the space from 7-10pm ET beginning Wednesday, April 24th through Friday, April 26th. Please note that space is limited and therefore confirmed RSVPs will be accepted on a “first-come, first-serve” basis.

Davio’s Aperitif Mondays

Aperitif Mondays: Enjoy Spritz Cocktails at Davio’s Manhattan

Typically Monday is the least liked day of the week. You’ve most likely heard the phrase “someone has a case of the Mondays”, but those saying it are not referring to anything enjoyable. What if we told you we know of a way to make your Mondays a deliciously enjoyable day? Davio’s Manhattan presents Aperitif Mondays, a wonderful happy hour experience of delicious spritz cocktails.

Davio’s Aperitif Mondays

Every Monday, Davio’s Manhattan boasts a Happy Hour menu from 2:30 PM – 7:00 PM featuring libations made with Italian apéritifs, Aperol and Pallini Limoncello. The Happy Hour is dedicated to the classic Spritz cocktails, which are designed to take you from day to night. Aperol is an Italian apéritif made of gentian, rhubarb, and cinchona, along with a few other herbs and roots. Pallini Limoncello is a traditional Italian lemon-flavored liqueur made from Sfusato lemons.

Davio’s Aperitif Mondays

If you didn’t already know, Spritz cocktails are the ultimate summer drinks. It is a simple cocktail with only three ingredients. The Spritz is a sparkling, low-alcohol quencher that is easy to make and quite delicious. Along with the delicious Spritzes, you can also enjoy some incredible complimentary eats at Davio’s Manhattan’s Aperitif Mondays. We had the pleasure of sampling a variety of bar bites, including Truffle Fries, Fresh Tomato Pizza with Mozzarella and Basil Leaves, and Crispy Fried Calamari. 

For dessert, we enjoyed mouth-watering blueberry frosted Donuts and some must-try Aperol Cotton Candy.

The full happy hour menu, with prices, includes the following:

$7 Aperol Spritz

$7 Limoncello Spritz

$6 Select Red and White Wines

$6 Prosecco

$6 Seasonal Beer

Complimentary Bar Bites

If you are looking for refuge from your Monday blues, Aperitif Mondays at Davio’s Manhattan is the place to be.  After one visit, Mondays will no longer be your least favorite day of the week. Davio’s Manhattan is located at 447 Lexington Avenue. Happy Spritzing!

National Cold Brew Day Cocktails

Celebrate National Cold Brew Day With Havana Club Rum

We know there’s a lot going on with this weekend, Earth Day, 4/20 Day, an Easter; but did you know it’s also National Cold Brew Day? In honor of National Cold Brew Day, Havana Club Rum presents three specialty cocktails, celebrating the best of the Cuban brews – rum and café! Inspired by traditional Cuban coffee, we’re happy to introduce the Cold Brew Cubana, made with Havana Club Añejo Clásico. Añejo Clásico is a dark rum with robust notes of sweet fruits akin to pineapple and apricot, to complement the delicious ingredients of this caffeinated libation.

National Cold Brew Day Cocktails

These rum cocktails are not only uniquely delicious, but also perfect for any budding at-home bartender to celebrate National Cold Brew Day, or for coffee lovers who want a rum twist. The Cold Brew Cubana combines a strong cold brew, ginger bitters, vanilla extract, and Giffard Banana Liqueur to create a tropical and buzzy libation.

For a Miami-based beverage, head over to St. Roch Market to try the Havana Café; available for a limited time on the cocktail menu at The Mayhaw. If you’re based in New York, Havana Club has teamed up with local East Village bar and coffee shop hybrid, The Roost, to bring you the Havana Old Fashioned; a twist on the classic made with cold brew liqueur and HAVANA CLUB Añejo Clásico rum.

Cold Brew Cubana

 HAVANA CLUB Rum Cold Brew Cocktails

1.5 parts HAVANA CLUB Añejo Clásico
0.75 part Cold Brew
0.5 part Giffard Banana Liqueur
3 drops of ginger bitters
1 drop of vanilla extract
Glassware: Coupe
Shaken. Garnish with a dehydrated banana chip.

HAVANA Café

Available at St. Roch Market’s The Mayhaw in Miami

 HAVANA CLUB Rum Cold Brew Cocktails

2 parts HAVANA CLUB Añejo Clásico Rum
¼ parts demerara sugar
¾ parts MARTINI & ROSSI Rosso Vermouth
½ parts Cold Brew Coffee
Garnish with a lemon twist
Single Ice Rock
Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass over a large ice cube.

Havana Old Fashioned

Available at The Roost in NYC

 HAVANA CLUB Rum Cold Brew Cocktails
1.5 parts HAVANA CLUB Añejo Clásico Rum
1.25 parts Black Cold Brew Concentrate
0.25 part Harlequin Orange Liquor
3 drops Bitterman’s Mole Bitters
1 Demerara sugar cube
1 Orange Twist
Round ice sphere in Old Fashioned glass
Add 1 demerara cane sugar cube to a mixing glass. Add 3 drops Mole Bitters and 0.25 parts of orange liqueur to mixing glass and on top of a sugar cube. Use a muddler to break down sugar cube in a glass. Add ice to mixing glass and pour in 1.5 parts HAVANA CLUB Añejo Clásico rum and 1.25 parts cold brew concentrate. Stir contents of mixing glass for 40 revolutions. Use a strainer and pour cocktail over 1 round ice sphere in an Old-Fashioned glass. Wipe rim of the glass with an orange twist and add as a garnish on top.

What are you drinking this National Cold Brew Day?