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CAMUS Cognac and a handful of Chilled 100 Ambassadors celebrate their sense of place by discovering what it is about their hometown, city, or state that speaks to them.

Camus Borderies VSOP

CAMUS is the world’s largest independent producer of cognac. Family-owned for five generations and more than 150 years, CAMUS is renowned for its expertise in extracting a sense of place and converting it into a product. It has done just that with its award-winning VSOP Borderies, made from grapes grown in the smallest and most sought-after region of Cognac (also home to the CAMUS estate), as well as with this year’s release of Lambay Irish Whiskey Small Batch Blend. Named after a private wildlife sanctuary off the coast of Dublin, Lambay Irish Whiskeys are made from the finest Irish whiskey distillates, finished in cognac casks with a touch of Trinity Well water from the island that bears its name.

The Chilled 100 Ambassadors each received bottles of VSOP Borderies cognac and Lambay Irish Whiskey Small Batch Blend. In part one of this series, we’ll check out the unique cocktail recipes they created using VSOP Borderies cognac and the sense of place that inspired them.

L’abricot Voyageur (The Traveling Apricot)

Photo by Jose Salinas
L’abricot Voyageur (The Traveling Apricot) 

Created by Joel Cockerill – Flock and Fowl, Las Vegas

“The wonderful balance and structure of CAMUS VSOP Borderies coupled with the notes of orange zest made me think of a paper plane in terms of how we balance cocktails on our end. I took some liberties on the equal parts structure in order to balance out the slightly tart nature of the Umeshu and Cappelletti, as well as allowing each ingredient to shine through. Choya Kokuto adds in plum and apricot flavors to bolster the stone fruit notes in the infusion, and the China China, and the yuzu up the complexity of the bitter and citrus notes. The Cappelletti adds a slightly sweeter, summery flavor over the Aperol.”

Ingredients:

  • 3/4 oz. Apricot and Lemon Peel Solar-Infused CAMUS VSOP Borderies*
  • 3/4 oz. Cappelletti Vino Aperitivo American Rosso
  • 1/2 oz. Choya Kokuto Umeshu
  • 1/4 oz. Bigallet China China Amer Bitter Liqueur
  • 1/2 oz. Yuzu Juice
  • Ripe Local Apricot and Lemon Peel (for Garnish)

Preparation: Add all ingredients to cocktail shaker; shake and double strain into a coupe glass. Garnish with Apricot and lemon peel.

*Apricot and lemon peel infusion

Add dried apricots and CAMUS into an airtight container and steep for about 12 hours. Remove and add lemon peel; let sit for another 12 hours.

Meet Joel Cockerill

Chilled 100 Member, Las Vegas

Joel Cockerill is a Canadian native who found his love for food and beverage at a young age. When he moved to Las Vegas, he fell in love with craft bartending as he saw the marriage between the culinary and bartending world. Joel is currently behind the bar at Flock and Fowl in downtown Las Vegas, with the incredibly talented and supportive Adam Rains at the helm.

Joel Cockerill – Chilled 100 Member, Las Vegas

The J Street

The J Street

Created by Jessica Weinstein – Hank’s Cocktail Bar, Washington D.C

“When most people think of D.C., dark hotel bars and the steakhouses come to mind, but underneath that white tablecloth is a diverse and transient city that I call home. The J Street cocktail represents what our unique city has grown into—it melds the sights and smells of old school D.C., like cognac and scotch, with the bright and adventurous flavors of new school creativity. It represents the amazing food, beverage, and arts scene that exists in our nation’s capital today. ‘J Street’ is named after the only lettered street that you won’t find listed on a sign above the road … it’s named after what you’ll find underground.”

Ingredients:

  • 1 oz. CAMUS VSOP Borderies
  • 1/2 oz. Lambay Whiskey
  • 1/2 oz. Lime Juice
  • 1/2 oz. Creasum
  • 1/2 oz. Orgeat
  • 2 dashes Angostura Bitters (to Top)
  • Mint (for Garnish)

Preparation: Shake ingredients; drop into flask and fill with crushed ice. Top with 2 dashes Angostura and garnish lavishly with mint.

Meet Jessica Weinstein

Chilled 100 Member, Washington D.C.

Jessica Weinstein started her career as a server at Addie’s of Black Restaurant Group in Washington, D.C., in 2011. As she learned about food and beverage, she worked her way up, and in 2013 became the training and development manager for the group’s newest venture, Republic. In 2015, she joined JL Restaurant Group as part of the opening team for the Italian concept, Hank’s Pasta Bar. After great success, Jessica remained within the company and took over the bar program for its flagship restaurant, Hank’s Oyster Bar in Dupont Circle, and one of its newest ventures, Hank’s Cocktail Bar. Jessica is currently the beverage director for JL Restaurant Group, leading the bar programs at all six properties and bringing her positive energy and passionate touch to each cocktail she creates.

Jessica Weinstein – Chilled 100 Member, Washington D.C.

Perverse Nature

Perverse Nature

Created by Josue Gonzalez – The Broken Shaker, Miami

“Simply stirred, I was inspired to make an elegant cocktail reflecting the tropical weather of Miami, using the Pamplemousse as a backbone to highlight the floral notes of the cognac, and accompanying it all with a dry fino sherry to help balance and blossom its minimalism.”

Ingredients:

  • 1 1/2 oz. CAMUS VSOP Borderies
  • 3/4 oz. Giffard Pamplemousse
  • 1/4 oz. Tio Pepe Fino Sherry
  • 3 dashes Peychaud’s bitters
  • Lemon twist (for Garnish)

Preparation: Combine all ingredients into a mixing glass, add ice, and stir until desired dilution and temperature acquired. Strain into a Nick & Nora glass. Garnish with lemon twist and enjoy. 

Meet Josue Gonzalez

Chilled 100 Member, Miami

Miami native Josue Gonzalez was still a culinary student at Johnson & Wales University when he realized if he wanted to land a position in the kitchen, he’d have to gain experience anywhere he could. He soon found himself working as a barback at Miami’s Zuma, which opened his eyes to the world of cocktails. Life behind the bar allowed Josue to pursue his passions for culinary and hospitality at the same time, and before long he was working high-end catering gigs and tending bar at a Who’s Who of Miami hotspots.

Currently, Josue is working with Bar Lab, where he works events and helps out with their consulting projects. If you want to catch him behind the stick, he’ll be bartending most nights at one of the Bar Lab venues called 27 Restaurant & Bar, located next to the The Broken Shaker.

Josue Gonzalez – Chilled 100 Member, Miami

The Edith Piaf Cocktail

The Edith Piaf Cocktail

Created by Allison Buchanan – Nobu Matushisa, Denver

“I love working with cognac. I especially love creating stirred cocktails with cognac because the flavors of the cognac can really shine through.”

Ingredients:

  • 1 1/2 oz. CAMUS VSOP Borderies
  • 1/2 oz. Sweet Vermouth
  • 1/2 oz. Amaro Nonino
  • bars poon Leopold Bros. Michigan Tart Cherry Liqueur
  • Bittermens Mole Bitters
  • Expressed Orange Peel (for Garnish)

Preparation: Combine all ingredients, stir and strain over a large cube. Express the citrus peel over it.

Meet Allison Buchanan

Chilled 100 Member, Denver

Allison Buchanan hails from the big island of Hawaii, and after many years traveling and moving through the big cities of the world, now calls Denver home. After several years working at Williams & Graham as part of its dynamic bar family, she now works at Matsuhisa Denver. Allison loves making various concoctions and especially likes getting creative with what she can grow at home.

Alisson Buchanan – Chilled 100 Member, Denver

The post There’s No Place Like Home … Cocktails With a Sense of Place appeared first on Chilled Magazine.

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Mix up this sweet and refreshing summer cocktail using Nolet’s Gin.

Toucan Sam Fruit Loops Cocktail

Photo Courtesy of Gerber Group
Toucan Sam

Ingredients:

  • 2 oz. Nolet’s Gin
  • 3/4 oz. Campari
  • 1/2 oz. Simple Syrup
  • 1 oz. Pineapple Juice
  • 3/4 oz. Lime Juice
  • Fruit Loops

Preparation: Add ingredients to cocktail shaker and shake. Pour into a Highball glass. Add Fruit Loops, bendy straw and cocktail umbrella.

The post Must Mix: Toucan Sam Fruit Loops Cocktail appeared first on Chilled Magazine.

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Blend Of South African & American Pot Still Brandy Aged in Bourbon Barrels.

Louisville-based Copper & Kings American Brandy Co. has announced its latest innovation—a deluxe brandy blend of pure copper pot-distilled brandies from the USA and South Africa married and aged for an additional two years in Kentucky Bourbon barrels.

“The USA and South Africa share a common brandy thread as former Dutch colonies, and the origin of the word brandy is Dutch—‘brandewijn’ or ‘burned wine’ in English. The first documented spirits distillation in America in 1640 was that of brandy by William Hendricks on Staten Island within the New Netherlands colony. The first distillation of South African brandy was in 1672, by the assistant cook on board the Dutch ship, De Pijl, lying at anchor in Table Bay off Cape Town. So New World brandy is pretty old school. As a South African American, there’s also a very nice personal synchronicity.”
– Copper & Kings Founder, Joe Heron

GEOGR&PHY Bi-Continental Brandewijn

The GEOGR&PHY concept will explore pot-distilled brandy blends combining American Brandy with those from other countries from around the world. An adventure for brandy lovers billed as a libation for “intrepid adventurers, famous explorers, and social travelers.”

The bi-continental brandewijn is an exploration of the symmetry of blending exquisite, elegant South African brandy with rich, fruit forward, feisty rambunctious American Brandy.

“The pot-distilled spirits have much in common. The grape varietal blend has very much a preponderance of French Colombard and Chenin Blanc, and both have been matured in Kentucky Bourbon barrels from the original distillation, up until marrying and further aging again in Bourbon barrels. The blend is 51% American Brandy & 49% South African brandy.”
– Copper & Kings Master Distiller, Brandon O’Daniel

GEOGR&PHY Bi-Continental Brandewijn

“It’s beautifully viscous, and balanced, with a delicious luminosity,” added O’Daniel. “At 108 proof it has velvety power, but lovely drinkability, and this contrasts with a typical South African pot still brandy bottle proof of 38% ABV/ 76 proof. The Bourbon barrels add warm honey and caramel and don’t overpower the grape varietal nuance. And we don’t compromise the mouthfeel, or flavor intensity, with chill-filtration, or adulterate post-distillation with boisé or caramel color.”

“In many ways the liquid is a physical manifestation of our ampersand logogram. The joining of, the coming together of collectively, but also of global inclusion, and diversity”.
– Copper & Kings Creative Director and Label Designer, Ron Jasin

Copper & Kings GEOGR&PHY Bi-Continental Brandewijn is 108 proof/54% ABV and retails at $50/750mL. Available at the distillery, and through a limited number of select fine retailers across the Copper & Kings distribution footprint.

For more information, visit CopperAndKings.com.

The post Copper & Kings Launches GEOGR&PHY Bi-Continental Brandy appeared first on Chilled Magazine.

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RumChata is a year-round cream liqueur. With a third less butterfat than other cream liqueurs, RumChata is delicious and refreshing chilled by itself on the rocks or as a delicious and cool, sunny and hot day cocktail.

RumChata can be enjoyed at the beach, poolside, at backyard barbecues, on the patio and at outdoor bars.

RumChata Iced Coffee

RumChata Iced Coffee

Ingredients:

  • 1 part RumChata
  • 3 parts Iced Coffee

RumChata Root Beer Float

RumChata Root Beer Float

Ingredients:

  • 1 part RumChata
  • 3 parts A&W® or Dad’s® Root Beer

Preparation: Combine over ice in a tall glass. To avoid separation, pour root beer over ice first, then add RumChata to cooled root beer. A&W or Dad’s root beer are recommended as they seem to separate less than other brands.

For more recipes, visit RumChata.com.

The post Easy to Mix RumChata Summer Cocktails appeared first on Chilled Magazine.

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Local entrepreneurs, Pete and Vienna Barger, are leading the charge to revitalize whiskey distilling in North Carolina.

In 2014, the husband and wife team purchased a 20-acre farm in Pete’s hometown of Statesville, NC, and founded the Southern Distilling Company.

As the Bargers began their adventure, they discovered the deep, rich history of whiskey and brandy distilling that had dominated the Statesville region in the 18th and 19th centuries. Transformed by what they learned, the Bargers dedicated the next three years to crafting their plan to produce premium quality bourbon and rye whiskey and bring a piece of history back to the region.

Southern Distilling Co. Sweet Mother of Goodness Column Still

Included in this plan is a state-of-the-art destination distillery in Statesville, establishing Southern Distilling Company as one of the largest and most advanced craft distilleries in the nation, setting a new standard and leading the revitalization of whiskey distillation in North Carolina, the original birthplace of whiskey in the U.S.

“Few people know about the rich history of whiskey distilling that dominated North Carolina in the 18th and 19th centuries making the region one of the largest liquor production hubs in the country.”
– Vienna Barger, Co-Owner and Principal

Vienna and Pete Barger of Southern Distilling Co.

“At the time, grain crop agriculture was the area’s lead industry. When crop supply began to overtake demand, local farmers began to distill their excess grains into alcohol. They quickly discovered the distillate sold for ten times that of raw grains and soon stills were popping up all over the county. The alcohol trade exploded with the completion of the Western North Carolina Railroad and the Atlantic, Tennessee and Ohio (ATO) railroad lines in 1858. From that point on, literally thousands of gallons of liquor were shipped from and through Statesville branding our humble North Carolina home ‘The Liquor Capital of the World,'” continued Barger.

Southern Distilling Co. Fermentation Tanks from Production Floor

“We founded Southern Distilling Company as a way to tap into the authenticity of home and heritage and revive the legacy of the region’s deep distilling roots.”
– Pete Barger, Co-Founder and Principal

“At our state-of-the-art facility, we produce our own, award-winning branded bourbon, rye whiskey and liqueur products and we also offer a broad range of contract distilling services for domestic and foreign brand owners, distilleries and retailers including custom distilling, warehousing, and bottling/packaging services.vOur mission is to provide the highest quality distilled spirits available to both the local region and customers worldwide who desire a sense of truth and place in the drinks they enjoy,” states Barger.

To learn more about Southern Distilling Company and the rich history of distillation in North Carolina and the Statesville area, visit SouthernDistilling.com.

The post Southern Distilling Company Brings Whiskey Distillation Back to North Carolina appeared first on Chilled Magazine.

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A Limited Edition Single Malt Whisky in a Lalique Black Crystal Decanter.

The Macallan has released a new creation, celebrating the extraordinary collaboration between three masters of their crafts: The Macallan, Fabien Baron and Lalique.

The Macallan M Black 2017 Release is the latest and most complex masterpiece in the remarkable M series of single malt whiskies. In partnership with renowned creative director Fabien Baron and crystal masters Lalique, The Macallan M Black’s intriguing single malt comes encased in one of the world’s most beautifully designed and meticulously handcrafted crystal decanters.

Limited to 725 black crystal decanters worldwide, with only 40 decanters allocated to the United States, each decanter is engraved with its own individual number which will drive collectibility. It has been released worldwide at an estimated retail price of $6,995 USD.

An evolution of the iconic M Decanter, this new step into lustrous black crystal from Lalique was crafted to reflect the diverse history of The Macallan single malt and presents a striking complement to an uncharacteristically smoky Macallan. Reflecting a lifetime of whisky, M Black truly encapsulates The Macallan’s established history as an innovative and exceptional single malt, and represents absolute time distilled. This is all captured in flawless black crystal, a more complex and technically challenging material to craft than clear crystal.

A testament to the custodians who have nurtured and guarded the casks and their precious contents for generations, this first release of M Black displays a rich natural color, with an ABV of 45%. Drawn from sherry-seasoned oak casks, a proportion of which contained peated malt, it delivers a profile of dark fruit, chocolate and espresso, which open into wood spice and an edge of peat. On the nose, there is rich cherry chocolate sweetness and fresh citrus notes with dried fruit, before salted caramel moves into whispers of peat smoke. The smokiness increases on the palate but serves to complement the flavors of green apples, citrus and dried fruit.

Crafted from just six sherry-seasoned casks, three butts and three hogsheads, M Black is a testament to exceptional cask ageing and the craft of whisky making. The use of smaller 250L hogsheads serves to intensify the complex flavor profile.

Capturing the expressive aesthetic of Fabien Baron’s illustrious creative vision, the M Black decanter’s tall, slim dimensions and iconic geometric form push the boundaries of traditional decanter design. Its sharp, angular facets gave inspiration to the name M Black itself, selected as a typographic representation of the decanter’s striking design. The name also conveys the black crystal material of the decanter and hints at the dark flavor profile of the whisky encased within.

“An incredible collaboration between three masters, The Macallan M Black has been brought toconception by creative director Fabien Baron; brought to life by Lalique’s mastery of crystal; and brought to purpose by The Macallan’s whisky makers. Presented in an extraordinary handcrafted black crystal decanter, M Black reflects a lifetime of whisky and continues to showcase the vital influence of The Macallan’s exceptional oak casks and the ultimate craft of whisky making. M Black is a true work of art which raises the bar for whisky decanters around the world.”
– Geoff Kirk, Director of Prestige for The Macallan

The Macallan M Black

Lalique has drawn on 150 years of mastery and dedication, and its long-standing relationship with The Macallan, to bring refinement and flawless clarity to M Black. Fashioned in the highest-grade black crystal for the first time, each handcrafted decanter unites tradition with striking originality.

“It is an honor to have worked with The Macallan—our long-standing partner for over a decade—to realize this exquisite piece and showcase our shared sense of mastery, craftsmanship and heritage. The decanter is completely unique in the world of decanters, very difficult to produce because of its shape and black color. The Lalique masters of crystal have relished applying their most complex skills to bring Fabien Baron’s creative vision to life in spectacular black crystal.”
– Silvio Denz, Chairman of Lalique

Whisky Makers Notes
  • Color: Burnt umber
  • Nose: Rich cherry chocolate sweetness, and fresh citrus notes with the dried fruit. Salted caramel is enveloped by whispers of peat smoke
  • Palate: The intensity of smoke increases but doesn’t dominate. It allows a subtle blend of green apples and citrus, dried fruit richness and smoke to perfectly combine
  • Finish: Long and smoky
  • ABV: 45%

For more information, click here. For purchasing inquiries, email: Inquiries.US@TheMacallan.com.

The post The Macallan Launches M Black at $6,995 appeared first on Chilled Magazine.

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Chilled Magazine by Chilled Magazine - 5d ago

Starring in a number of prominent roles in her versatile career, actress Nicki Micheaux is taking a new direction with the horror crime caper film Lowlife, which critics have called a mix of Pulp Fiction and Breaking Bad.

Micheaux plays “Crystal,” a recovering addict desperate enough to arrange a black-market kidney transplant to save her husband’s life.

When she’s not working, Micheaux gives her time and energy to the fight against poverty worldwide as an ambassador for Oxfam. She takes the time to share her inspirational life story through motivational speaking, touching on subjects such as family, spirituality, and embracing your dreams. She currently lives in Los Angeles with her two children.

Chillin’ With Nicki Micheaux

Photo by Bobby Quillard
Tell us a bit about the projects you are working on.

Lowlife is a wild Pulp Fiction style movie. Some say it’s “Breaking Bad meets Pulp Fiction.”

With your busy schedule, what do you like to do with your downtime?

I like to relax at home or go to the movies. I enjoy busy weekends doing kid stuff. We’re big into sports! Track, soccer, etc. Every weekend we’re always doing something!

When you go out to eat, where do you like to dine?

Lately I’ve been into this dive bar because they’ve got homemade potato chips! I think I’m sort of taking a break from all the healthy eating I was doing for a while.

What types of dishes do you usually order?

I love chicken and salmon dishes. I do have this thing about trying the calamari anywhere I go. Always looking to see who’s got the best.

Chillin’ With Nicki Micheaux

Photo by Bobby Quillard
Do you cook?

Yes! I love to cook. I cook very simple food. I like to let the flavor of the ingredients stand out—also it’s better for staying fit.

What types of drinks do you order when out?

Either a Sauvignon Blanc, Kentucky Mule, or a Moscow Mule.

Do you prepare drinks at home?

At home, I usually will drink wine with my dinner.

Do you own a home bar?

Sort of …

Chillin’ With Nicki Micheaux

Photo by Bobby Quillard
What is it stocked with?

Mostly it’s left over alcohol from parties I’ve had before. Or from some random recipe. I’ve had a bottle of peppermint schnapps for years!

What would your dream bar be like?

First off, locked up so the kids can’t get into it. I’d love to have a few scotches—from different years. I’d love to have the flavored Macallan. I really enjoyed it when I was in Scotland. Then of course, I don’t know why, but scotch always seems to go with cigars.

What is your favorite drink/cocktail?

I go through moods. Vodka, tequila—I’m always into a good tequila chilled with squeezed lime.

Have you ever been a bartender?

No. But I was a cocktail waitress for years at a tequila bar. Hence, my love for tequila!

Follow Nicki on Instagram, Twitter and Facebook.

The post Chillin’ With Nicki Micheaux appeared first on Chilled Magazine.

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RNDC now distributing the lifestyle brand’s new lager in Jacksonville, Tampa and Miami markets.

Lifestyle brand Salt Life has announced the launch of Salt Life Lager, now available in Florida stores. RNDC is distributing Salt Life Lager, initially into the Jacksonville, Tampa and Miami markets, with plans to distribute statewide in the coming months. Salt Life Lager is crisp and refreshing with a 4.5% ABV, 17 IBU and a 4-5 on the Lovibond® color scale.

“Salt Life Lager is the perfect accompaniment to the Salt Life lifestyle. We’re not just an apparel brand. Salt Life embodies the lifestyle of people who love to be on the water, whether it’s surfing, diving, paddle boarding or enjoying a day on the lake. We’ve developed a superior product and can’t wait for people to try it.”
– Jeff Stillwell, Salt Life President

Salt Life Lager

Salt Life continues to expand with new retail stores in Huntington Beach, California, Columbus, Georgia, and Daytona Beach, Florida. The brand will debut its first ladies swimwear line at the 36th Annual SwimShow scheduled for July 14-17 in Miami, Florida. Salt Life has also signed several additions to Team Salt Life, an elite group of athletes and sportsmen who represent the best in surfing, fishing, diving and more.

Salt Life is an authentic, aspirational and lifestyle brand that embraces those who love the ocean and everything associated with living the “Salt Life.” Founded in 2003 by four avid watermen from Jacksonville Beach, Florida, the Salt Life brand has widespread appeal with ocean enthusiasts worldwide. From fishing, diving and surfing, to beach fun and sun-soaked relaxation, the Salt Life brand says, “I live the Salt Life.” Numerous professional athletes, sportsmen and other ambassadors in the fishing, surfing, diving, rock, pop and country music worlds have an alliance with the brand through cross-marketing partnerships.

The brand is visible in areas across the media, sports and popular culture landscapes, including music videos, national tour sponsorships, fishing and outdoors-related television shows, professional auto-racing events, the Netflix series “Bloodline,” and Salt Life’s popular YouTube channel. From its first merchandise offerings in 2006, Salt Life has grown with distribution in surf shops, specialty stores, department stores and sporting goods retailers.

Salt Life products are also available to consumers at SaltLife.com and at Salt Life’s various branded retail stores, including recently opened locations in Huntington Beach, California, Columbus, Georgia, and Daytona Beach, Florida. The brand’s flagship store is located in Jacksonville Beach, Florida, where the term “Salt Life” was coined over 15 years ago.

The post Salt Life Lager Hits Shelves in Florida appeared first on Chilled Magazine.

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Prestige Beverage Group has announced the expansion of their Luccio® lineup with the addition of two new flavored Moscatos.

Perfect for the summer months, Luccio’s refreshing and fruit-forward flavors are popular with wine drinkers. Arriving at the ideal time, currently the most sought-after flavor profiles are fruity and sweet, with pineapple snagging the top cocktail flavor. Luccio Flavored Moscatos offer consumers interesting flavors perfectly integrated with premium Italian Moscato to be enjoyed on its own, or in innovative wine based cocktails.

The Lemon Moscato and Coconut Pineapple Moscato by Luccio, imported by Prestige Beverage Group, will be on shelves nationwide this summer with an SRP of $10.99 each.

Luccio Lemon Moscato

Luccio Lemon Moscato

This wine combines the floral and fruity essence of Moscato wine with zesty flavors of lemon. Delightfully sweet with a hint of effervescence.

Luccio Coconut Pineapple Moscato

Luccio Coconut Pineapple Moscato

This wine complements the floral and fruity essence of Moscato wine with a balance of coconut and pineapple flavors. Fruit forward and sweet with a hint of frizzante.

For more information, visit PrestigeBevGroup.com.

The post Luccio Launches Two New Moscato Flavors appeared first on Chilled Magazine.

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On Wednesday, July 18th, 2018, Belvedere Vodka will be bringing a taste of Janelle Monáe’s “Fem The Future” initiative to the Hulu Theater at Madison Square Garden.

Before she takes the stage for an unforgettable performance, Belvedere Vodka will be offering concert attendees a newly created Beautiful Future cocktail crafted in collaboration with Janelle.

With a natural synergy between Belvedere and Janelle—a joint dedication to celebrating and advancing the presence of women throughout all industries—Belvedere is excited to complement the partnership with a cocktail fit for a queen. Combining the subtle sweetness of raspberry, the surprising punch of lemon, the liveliness of ginger beer and the natural character of Belvedere Vodka, this Beautiful Future cocktail perfectly encapsulates the pairs toast to a better future.

Belvedere Beautiful Future

Beautiful Future

Ingredients:

  • 1 1/2 oz. Belvedere Vodka
  • 3/4 oz. Fresh Lemon Juice
  • 3/4 oz. Simple Syrup
  • 3 oz. Ginger Beer
  • 4-5 Raspberries (for Garnish)
  • Mint Sprig (for Garnish)

Preparation: Combine all ingredients (except ginger beer) in a shaker and shake with ice. Strain into a Collins glass over fresh ice and top with ginger beer. Garnish with mint sprig and raspberries.

The post Easy to Mix: Belvedere Beautiful Future Cocktail appeared first on Chilled Magazine.

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