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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?

Cinco de Mayo Cocktails With Jaisalmer Indian Craft Gin

We know what you’re thinking when it comes to Cinco de Mayo, it should start and end with tequila. But you’d be surprised to see how gin, especially a very well-made gin, can be a delightful tequila substitute. When we first heard about Jaisalmer Indian Craft Gin, we were immediately intrigued. Like a traditional gin, Jaisalmer‘s base is Juniper Berries, but it’s the Indian herbs that really make it special. The traditional pine notes are awakened with the likes of Darjeeling Tea, Lemongrass, Vetiver, Indian Coriander, and Licorice, to make a few.

The result is a refreshing and spicy twist that includes the combination of peppery, spicy, citrus, and anise notes. Because tequila and gin are plant-based spirits, they both add grassy or leafy flavors to cocktails. Both are also excellent bases for cocktails made with citrus, mint, and ginger flavors; they just add different flavor personalities to the cocktails. In honor of Cinco de Mayo, we welcome three Jaisalmer Indian Craft Gin cocktails for those who may want a change from the traditional tequila drink recipes.

The Golden Fort

50ml Jaisalmer Gin
15ml Lime Juice
10ml Cinnamon Syrup
50ml Cloudy Apple Juice
Sliced Green Apple Nutmeg (optional) Ice
Pour Jaisalmer Gin over cubed ice, add fresh lime juice, cinnamon syrup, and cloudy apple juice. Garnish with an apple fan of 3 slices and add grated nutmeg on top (optional).

The Jaisalmer Peppertini

50ml Jaisalmer Gin
20ml Pink Peppercorn Syrup
20ml Fresh Lemon Juice
40ml Pink Grapefruit Juice
Pour Jaisalmer Gin, Peppercorn Syrup, fresh lemon juice, and pink grapefruit juice into a shaker, shake and double strain into a pre-chilled coupe glass. (To make peppercorn simple syrup: add crushed pink peppercorns to a simple Monin sugar syrup to infuse.)

The Jaisalmer Indian Gin & Tonic

50ml Jaisalmer Gin
125ml Fever-Tree Indian Tonic Water
Orange peel
Ice
Fill a Copa glass with ice. Add Jaisalmer Gin and top up with Fever Tree Indian Tonic Water. Add an orange peel twist.

Are you ready for a gin that bears slightly off the traditional course? Are you ready to experience Jaisalmer Indian Craft Gin?

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.

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?

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

With 4/20 a day away, countless people are looking to celebrate the stoner holiday in style. But if you’re not one for smoking, how else can you honor this heady holiday?

The cannabis industry is only expected to grow in the next few years as more and more states begin to legalize this plant’s prolifery. In fact, more than 62% of Americans expect the product to be legal throughout the United States in the next 10 years. That means more marijuana distributors will begin to form, but many other businesses will hope to integrate marijuana and cannabis into their products.

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

This is great for people who love the benefits of weed without actually smoking. Even though pot doesn’t have the tar and chemicals associated with cigarettes, any form of smoke inhalation isn’t great for your lungs.

Luckily, marijuana-infused products have taken the health industry by storm with a number of beauty products and lotions. It’s no wonder that the health and wellness market is worth over $52.5 billion this year.

But it isn’t just the beauty industry that’s been experiencing waves thanks to this growing trend. The number of marijuana edibles and cannabis-infused products is also expected to thrive in the coming years.

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

While many beer and beverage companies have begun to infuse their drinks with cannabis, however, one company has managed to streamline the brewing process, resulting in a 100% renewable beer product.

Province Brands has officially become the first brewery to implement this innovative process. Instead of just relying on the cannabis extract or oils, Province Brands brews their cannabis beer with the entire plant, including the stock, root, and stem. Because every part of the plant is used, this means that they’re able to craft a product with no waste whatsoever.

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

This looks even better among the health-conscious and environmentally-friendly consumers who often go hand-in-hand. Best of all? It’s low-calorie and nonalcoholic. This means that it appeals to beer fans, partiers, and health-conscious consumers, alike.

Innovating the brewing process is also a vital next step for breweries looking to make a name for themselves in the cannabis industry. It’s expected that 4/20 will yield more than $90 million in weed products alone in the weeks leading up to this infamous holiday. This is a huge source of revenue for new companies and state taxes, alike.

It’s also a smart venture for the struggling beer industry who has failed to make waves among the Millennial generation. Even though 35% of Americans will visit a casual restaurant once per week, the beer industry has lost nearly 10% of its Millennial audience to wine and booze drinkers between 2006 and 2016 alone.

Want a Smoke-Free 4/20? Try This Cannabis Beer Instead

With the help of innovative marijuana products like these, it’s no wonder 4/20 is being compared to some of the largest partying holidays in the United States. Independence Day and Labor Day better watch out: 4/20 revelers are expected to spend as much on snacks as they are on weed-infused products.

If you’re planning on hosting a 4/20-friendly event at your humble abode, be sure to account for the non-smokers in your life this year. While serving cocktails, pot-tails, and a smorgasbord of snacks, be sure to space tables five to six feet apart for a little elbow room and give your rabble some extra space to space out for the holidaze.

It might seem a little weird to drink your pot, but companies like Province Brands are proving that pot appeals to just about everyone. Province Brands cannabis beer is set to launch in 2020, so we have to ask, will you be smokeless on 4/20/2020?

What You Didn’t Know About National Beer Day And Why It’s A Huge Deal

National Beer Day isn’t a widely known holiday outside the beer world, but its origins hold particular historical significance that more people should be aware of. The celebration of beer falls every year on April 7th, and, what most people don’t know is that National Beer Day marked the beginning of the end of a dark time in American drinking history.

We barely need an excuse to throw a party. Every year in the United States, we spend $280 billion on more than 18 million parties, soirees, meetings, gatherings, events, bashes — you name it, we’ve thrown it. You can imagine that leaves some pretty hefty bar tabs, but it wasn’t always like it is today. Once upon a time, not so long ago, the party scene in the United States wasn’t in a good place.

glass of beer on a table in a bar on blurred bokeh background

As it stands right now, at least 71% to 73% of Millennials drink beer, wine, or liquor. Those are just the numbers that were recorded. The brunch generation is living large, tossing back bevvies like it’s nobody’s business, but this wasn’t always the case. On January 16, 1919, the 18th Amendment to the Constitution of the United States prohibited the sale, transport, and making of alcoholic beverages. In one fell swoop, the United States government became the biggest buzzkill our good citizens had ever, and would ever, experience.

In the years after Prohibition, people had to be pretty sly about how they got their buzz on. Think about any of the countless bootlegging gangster movies you’ve seen. Sure, there were illegal operations like that, but the country was mostly regular folks who wanted to toss back a few of their favorite boozy beverages after a hard day at work. Work was hard then and only got harder towards the end of the 1920s when the Great Depression began. Franklin Delano Roosevelt came into his Presidency during the Great Depression and knew that he needed to make some changes to shake things up and pull the country out of the Depression.

FDR figured that with Prohibition stifling the sale, manufacturing, and shipping of alcohol, getting some booze back on the market could make a difference in the economy and the American. Thus, getting rid of the anti-alcohol laws was top on the to-do list of FDR’s Congress, but one does not simply overturn a Constitutional amendment overnight. It’s a gradual process. On March 22, 1933, FDR signed the Cullen-Harrison Act which repealed a part of the 18th Amendment known as the Volstead Act; the act that banned wine and beer specifically.

When the 18th Amendment passed in 1922, some of the less hardline Prohibitionists assumed that it would only make hard liquor illegal, leaving people free to consume beer and wine. True Prohibitionists took care of this alcoholic loophole with the Volstead Act, which hammered the final nail in coffin for booze by criminalizing beer and wine, too. The Cullen-Harrison Act made beer legal again while they got to work on the fully repealing Prohibition. Upon FDR signing the Cullen-Harrison act, he famously said:

“I think this would be a good time for a beer.”

Signed on March 22, the Cullen-Harrison Act didn’t officially become law until April 7th. So, you can imagine the celebration the night of April 6th was, which has affectionately become known as New Beer’s Eve. Celebrated long before now, a guy named Justin Smith first established the modern Renaissance of National Beer Day back in 2009. You can imagine how well the holiday would do on social media. Now every year on April 7th, we celebrate National Beer Day in memory of an historic occasion that set the stage for even greater change.

While April 7th was quite the party, arguably the biggest party in the U.S.A. was the repeal of Prohibition. After the Cullen-Harrison Act earlier in the year, on December 5, 1933, the 21st Amendment was ratified and reversed the massive mistake that was the 18th Amendment. From that day forward, Prohibition was repealed and it was finally legal to drink, make, and sell all forms of booze again.

It all began with beer. That’s something I’ll heft a pint to.

Cocktail Alternatives to St. Paddy’s Day Whiskey and Beer Drinks

While this weekend’s St. Paddy’s Day festivities may be all about whiskey and beer, we know that not everyone enjoys drinking those. Because of this, we decided to share some cocktail alternatives to St. Paddy’s Day whiskey and beer drinks. So if your spirit of choice is rum, tequila, vodka, or even something bubbly, we’ve got a cocktail for you.

Let’s get you acquainted with these cocktail alternatives to St. Paddy’s Day whiskey and beer drinks. We recommend bookmarking this cocktail feature, so when you’re at your favorite watering hole, you can alert your bartender.

BACARDÍ Refresco Superior

2 parts BACARDÍ Superior
.75 parts ginger syrup
1 part lime juice
.25 parts St-Germain
4 cilantro leaves
Shake all ingredients vigorously with plenty of ice, double strain into a highball glass filled with ice. Garnish with lime wheel and fresh cilantro.

Camarena Spicy Jalapeno Margarita


2 parts Camarena Silver Tequila
¾  part Simple Syrup / Agave Nectar
¾  part Lime Juice
½  part Triple Sec
Add ingredients into a shaker filled with ice and shake vigorously. Strain into a glass filled with ice. Garnish with lime wedge and fresh sliced jalapenos.

Corazon De Melon

3 parts fresh cantaloupe juice
2 parts Havana Club Añejo Blanco Rum
1 part simple syrup
1 part maraschino cherry juice
½ part fresh lime juice
Optional – Dash of Orange Bitters
For cantaloupe juice: Blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer.
Combine the rum, cantaloupe juice, syrup, cherry juice and lime juice in a shaker filled with ice. Shake for 30 seconds then pour into a frosted glass. Garnish with a wedge of lime and a melon ball.

The NEO Fleur

1½ parts Facundo Neo Rum
¾ parts Hibiscus Syrup
½ parts Cucumber juice
¾ parts Fresh Lime Juice
½ parts Martini Bianco
Add all ingredients to cocktail shaker with ice. Shake vigorously. Serve in a chilled Champagne glass, and garnish with an elegant cucumber twist.

Gingered Apple Sparkler

1.5 oz. handcrafted Vodka
1.5 oz. sour apple liqueur
Splash of Angostura Bitters
4 oz. chilled
1 maraschino cherry
Fill a cocktail shaker with ice. Add the vodka, liqueur, and bitters; shake well. Strain into an ice-filled highball glass. Top with Brooklyn Crafted and the cherry.

Sparkling Mint Mojito

5 oz Sparkling Ice Lemon Lime
1 ½ oz White Rum
6 Mint leaves lightly muddled
Splash of lime
Combine all ingredients in a shaker with ice. Shake and pour into a chilled tall glass. Garnish with a lime slice.

Ginger Sage Cocktail

SERVINGS: 8-10

1 bottle of Santa Margherita Prosecco Superiore DOCG
Simple Syrup
1 cup honey
3 cups of water
2 whole pears, peeled, cored and diced
1 large piece of ginger, peeled and diced
20 fresh sage leaves (plus more for garnish)
In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.

Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsp of the simple syrup. Add Santa Margherita Prosecco Superiore DOCG and serve.

Any thoughts on these cocktail alternatives to St. Paddy’s Day whiskey and beer drinks?