Recipes 380

Via Carota Craft Cocktails has officially launched a new product: the Sparkling Cosmopolitan. This ready-to-drink cocktail marries the classic flavors of a Cosmopolitan—triple-distilled vodka, tart cranberry, fresh lime, and orange zest—with the refreshing twist of sparkling wine. This innovative approach aims to reinvigorate consumer interest in the iconic cocktail.

As the Cosmopolitan experiences a renaissance, Via Carota taps into the growing trend of celebratory drinks that evoke nostalgia and fun. The Sparkling Cosmo is designed for convenience: simply chill, pop, and pour from its 200mL bottles, boasting an alcohol by volume (ABV) of 11%.

Rita Sodi, co-founder and chef at Via Carota, emphasizes the appeal of the tart flavor profile of a Cosmopolitan, while Ryan Giunta, the brand president, notes the increasing demand for sparkling cocktails that do not compromise on quality. The Sparkling Cosmo aligns with the successful launch of their French 75, which gained widespread popularity on social media, showcasing the market’s enthusiasm for distinctive sparkling options.

You can find the Sparkling Cosmopolitan in a four-pack at various retailers nationwide for $23.99, or in a 10-pack online for $69. More information can be found at DrinkViaCarota.com. The sparkling cocktail collection already includes other favorites such as the Spritz and French 75, along with classic offerings like the Espresso Martini and Old Fashioned.

This new addition is part of Via Carota’s mission to combine exceptional quality with effortless enjoyment, capturing the essence of their West Village roots in every sip.

As the autumn season embraces us, caramel apple cocktails are making a comeback, and adding ginger ale can transform these classic drinks into something extraordinary. This fizzy ingredient harmonizes with the sweet notes of caramel and apple, offering a refreshing twist that lifts any cocktail.

For a delightful autumn beverage, consider crafting a caramel apple Moscow mule or a caramel apple white wine sangria. Simply mix apple cider, ginger ale, caramel vodka, and a crisp white wine. To enhance your drink, garnish with fresh apple and orange slices, a sprinkle of cinnamon sticks, and a drizzle of caramel for a visually appealing centerpiece at fall gatherings.

When mixing cocktails with ginger ale, there are a few important guidelines to follow. If the recipe requires shaking, always add the ginger ale afterward to maintain its carbonation. Opt for whiskey or vodka over rum or tequila, as these spirits marry well with apple flavors. Whiskey naturally complements caramel notes, while vodka serves as a versatile base for various flavors.

Prioritize quality when selecting ginger ale; research has identified Vernors as a top choice among brands. A splash of ginger ale could be just the ingredient missing from your favorite caramel apple concoction, so don’t overlook the benefit of a cinnamon sugar rim either. A straightforward recipe circulating on social media involves apple vodka, caramel sauce, apple juice, and ginger ale—perfect for a cozy fall sip.

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Americans are shifting their preferences away from traditional liquor bottles, increasingly opting for ready-to-drink (RTD) cocktails. During the pandemic, many consumers embraced home mixing with larger bottles of spirits, but now they’re looking for the convenience of canned cocktails that reflect their favorite mixtures, like margaritas and old fashioneds.

Scott Scanlon, EVP of alcoholic beverages at Circana, notes that this trend has led to dramatic growth in the RTD segment, which is outpacing overall alcohol consumption. Major brands like High Noon have emerged at the top of the spirits category, showing how these RTD products are displacing established liquor brands. High Noon and Cutwater experienced significant sales increases during key retail periods, showcasing the shift in consumer behavior towards convenient, pre-mixed options.

Bump Williams, CEO of Bump Williams Consulting, expressed that consumers are now drawn to affordable and portable options rather than traditional larger bottles of spirits. This sentiment is echoed by many as the convenience of RTDs offers a compelling alternative.

The revival of social drinking, coupled with the vibrancy of social media marketing campaigns, has amplified the popularity of RTD cocktails. Unlike traditional spirits, RTD brands leverage visually appealing packaging and social media engagement to attract consumers. The flavor profiles of many RTD cocktails also appeal to consumers, often surpassing what they can create at home or find in bars.

This industry evolution also presents a strategic decision point for major alcohol companies: they can either invest extensively in research and development to create their own RTDs or acquire existing brands that have proven success in the marketplace. There’s a growing trend of acquisitions as companies realize the potential in established RTD brands.

As consumer preferences continue to lean toward RTD products and away from traditional spirits, it is clear that the landscape of the alcohol industry is undergoing a significant transformation. Small, emerging brands are thriving, while legacy brands face challenges in maintaining their market share.

For more details, you can read about recent acquisitions like BuzzBallz and BeatBox as these brands further shift the dynamics in the alcoholic beverage market.

Every few months, the conversation around the pricing of nonalcoholic cocktails resurfaces, prompting debate over why these drinks often cost as much, if not more, than their alcoholic counterparts. Historically, it was understood that alcoholic beverages carried a premium due to their rarity during Prohibition, but that perception is becoming outdated.

At craft cocktail bars, the preparation of nonalcoholic drinks involves just as much time, labor, and overhead as alcoholic ones, if not more. Creating these sophisticated cocktails isn’t just about mixing juice and soda; bartenders need to consider texture and balance without relying on alcohol. As Harrison Ginsberg from Overstory explains, “We wouldn’t serve the nonalcoholic drinks we make to a kid; they’re developed for a sophisticated palate.”

Traditional cocktails benefit from established recipes and structures, but nonalcoholic drinks require innovative approaches to achieve a similar depth of flavor. With ingredients like gin or whiskey, alcohol serves as an effective extractor of flavor compounds, whereas water can only deliver a fraction of that profile. According to beverage consultant Christopher Longoria, this often means needing to use double or triple the amount of raw ingredients to create adequate flavor in alcohol-free beverages, significantly raising production costs.

Some drinks, such as those found at Vandell in Los Angeles, can involve processes like sous vide cooking and multi-day preparations. Ginsberg notes that their hojicha tonic requires high-quality ingredients and extensive preparation, making it a labor-intensive project with slim profit margins.

Moreover, many nonalcoholic spirits are priced comparably to their alcoholic counterparts. For instance, a 700-ml bottle of Seedlip nonalcoholic spirit can cost over $30, similar to mid-tier whiskey. However, using a de-alcoholized spirit in cocktails isn’t always effective since these substitutes tend to lack the bold flavors found in traditional spirits and may require additional adjustments to maintain balance.

There’s also a growing trend of combining nonalcoholic beverages with mood-altering ingredients, such as adaptogens, nootropics, and mushrooms. These alternatives are often at par price-wise with high-quality spirits, complicating the price expectations around nonalcoholic drinks.

Ultimately, the perception of nonalcoholic cocktails as being overpriced reflects broader misunderstandings about the intricacies of food and beverage service. Bartenders emphasize that their goal isn’t to overcharge patrons but rather to cover their operational costs and create inviting communal spaces. As consumer perceptions evolve and knowledge of the true costs of inclusivity in drink service grows, it is hoped that all patrons can appreciate the value and craftsmanship behind every cocktail, alcoholic or not.

Baking spices are commonly associated with cozy fall desserts like pumpkin pie and apple cider donuts, but they can also enhance bourbon cocktails. Cocktail expert Anton Kinloch, a bartender at Lone Wolf, emphasizes the power of spices like nutmeg, clove, ginger, and allspice. Instead of relying solely on cinnamon and pumpkin, these spices can be incorporated into cocktails using homemade syrups.

To make a spiced simple syrup, simply boil water and sugar, reduce to a simmer, add whole spices, and let it steep for about ten minutes. This process draws out the flavors significantly, making it a versatile addition to a range of cocktails.

Once you’ve prepared your spiced syrup, you might wonder how best to utilize it in bourbon cocktails. Here are some creative ideas:

1. Old Fashioned Variations: Replace the traditional sugar cube with a spiced syrup infused with star anise, ginger, and cloves for a warm twist on the classic.

2. Chai Old Fashioned: Skip the spice infusing process altogether and utilize chai tea bags for an easy base filled with aromatic spices.

3. Hot Toddy: Use a honey syrup infused with nutmeg and cinnamon to enhance this warm drink.

4. Bourbon Sour: Sweeten this classic cocktail with a simple syrup made from cardamom and ginger.

5. Apple Bourbon Smash: Combine apple cider, lemon juice, and bourbon with a spicy maple syrup for a refreshing fall beverage.

6. Pumpkin Pie Cocktail: Blend pumpkin puree with a syrup spiced with allspice, ginger, clove, and nutmeg for a delectable seasonal drink.

7. Bourbon Milk Punch: For a brunch treat, create a blend with nutmeg and maple syrup, vanilla extract, bourbon, milk, and heavy cream.

These combinations showcase how spiced syrups can elevate classic bourbon cocktails into seasonal delights. For those eager to explore more culinary insights, signing up for cooking newsletters could be beneficial.

The spritz cocktail, which traces its roots back to 19th-century Northern Italy, has evolved from a summer favorite to a year-round drink. With the traditional recipe featuring Aperol, Prosecco, and soda, this cocktail is now being adapted for fall and beyond. Featuring a flexible 3-2-1 build that combines bubbly, liqueur, and club soda, it allows for creative variations perfect for different seasons.

JoJo Fletcher, co-founder of Saint Spritz, underscores the drink’s rise in popularity. People today crave light, refreshing cocktails that enhance social experiences, ideally suited for daytime gatherings or casual brunches. This shift embraces the aperitivo culture—enjoying a refreshing drink with friends before dinner—which has gained traction in the U.S. in recent years.

Marshall Dawson from Gallo Winery notes that the spritz not only offers flavor but also an experience that is less heavy on the stomach. The cultural rituals surrounding aperitif hour and socializing at home have contributed to its appeal.

The spritz has seen numerous modern adaptations, moving beyond the classic combination of Prosecco and Aperol. For instance, floral flavors are gaining popularity. Mixologist Rafaela Francisco highlights the emerging elderflower and limoncello spritzes, which provide a lighter taste compared to traditional bitters. Similarly, the Sarti Spritz, made with the fruity Sarti Rosa liqueur, is attracting attention for its distinct sweetness.

Locations such as American Social in Florida are now serving the Sarti Spritz, showcasing its refreshing fruitiness while maintaining the core spritz qualities. The cocktail’s portability is also a key factor behind its popularity; ready-made options like canned Saint Spritz serve to bring the spritz experience to more casual settings.

Since the spritz relies heavily on Prosecco, selecting a quality base is essential. Dawson recommends La Marca Prosecco for its bright notes that enhance the overall cocktail experience. Vittorio Marzotto from Santa Margherita emphasizes the balance and freshness provided by quality prosecco, which is crucial for a refreshing drink that invites repeated enjoyment.

When selecting Prosecco, the recommendation is to look for the Prosecco DOC label, as it ensures both authenticity and quality. According to Arianna Pizzolato from the Prosecco DOC Protection Consortium, choosing wines with this designation guarantees they come from specific regions and production guidelines, contributing to the cocktail’s desired freshness and effervescence.

In summary, the spritz cocktail is more than just a summer drink; it has transformed into a versatile, all-year beverage that reflects current social drinking trends. With numerous variations on the classic recipe and a focus on quality ingredients, the spritz continues to enchant aficionados and newcomers alike.

Californian lawmakers have passed a significant piece of legislation that will allow citizens to continue ordering cocktails to-go until 2029. This extension has been prompted by Assembly Bill 2663, which is on its way to Governor Gavin Newsom for his approval. The existing law, which permits restaurants to sell cocktails for off-site consumption, was set to expire on December 31, 2026.

Originally implemented during the COVID-19 pandemic, this policy served as a lifeline for restaurants coping with indoor dining restrictions. Now, it appears that the demand for cocktails to-go remains strong among consumers, prompting lawmakers to seek further extension.

The legislation stipulates that restaurants can sell cocktails only in manufacturer-sealed containers or those with secure lids. However, there is a requirement that these alcoholic beverages must be purchased alongside a meal.

Adam Smith, the vice president of state government relations at the Distilled Spirits Council of the US, expressed the positive impact this measure has had, noting that it has evolved from a temporary solution to a popular convenience for consumers, enabling them to enjoy restaurant-quality cocktails in the comfort of their own homes.

California is among a decreasing number of states where cocktails to-go are still available on a temporary basis, with only a few such as New Jersey and New York having similar provisions. In contrast, 32 states and Washington, D.C. have moved to make cocktails to-go a permanent option, highlighting a national trend towards more flexible alcohol licensing as consumer preferences evolve. If Governor Newsom signs the bill, Californians will have the opportunity to continue enjoying cocktails with their meals through the year 2029.

Crafting the perfect bourbon cocktail can elevate your home bartending experience. Evan Flynn, bar manager at Death & Co Denver, shares insightful tips for creating delicious bourbon drinks.

Keep It Simple

Flynn emphasizes that many great bourbon cocktails are simple. A shorter ingredient list allows the bourbon to shine without being overshadowed by excessive components. Signature cocktails like the Manhattan or old fashioned usually have only a few ingredients, which is essential for highlighting the quality of the bourbon. Choosing a good bourbon, particularly an aged variety, enhances the drink’s complexity and quality.

Higher Alcohol by Volume (ABV)

When selecting bourbon for mixing, consider higher-proof options. Flynn advises looking for bourbons that are at least 90 proof (45% ABV). A bourbon’s proof can amplify its flavor profile, bringing out richer nuances when mixed correctly. However, personal preference is crucial, so it is advisable to experiment with various bourbons to find the one that suits your taste.

Stir, Don’t Shake

For bourbon cocktails, Flynn recommends stirring rather than shaking. Shaking can overly dilute the spirit and diminish its nuanced flavors. Stirring results in a well-balanced drink without excessive dilution.

Flynn also suggests choosing quality bourbons near or below the $40 mark for mixing. While premium bourbons offer rich flavors, they might not be ideal for cocktails due to their complex profile.

For those looking to perfect their bourbon cocktail skills, experimenting with different mixers like ginger beer or bitter amaro can bring a new dimension to traditional recipes. By following these tips, you can ensure that your bourbon cocktails are both delicious and reflective of the spirit’s quality.

Labor Day weekend marks a transitional period, moving from the bright days of summer to the emerging hues of autumn. This change is the perfect excuse to experiment with cocktails that blend the fruity essence of summer with the sweet and tart flavors of fall. In this spirit, here are 11 cocktail recipes that showcase an array of ingredients and spirits, from the traditional to the innovative.

Hennessy Berry Mojito

A delightful mix for your backyard gatherings.

Ingredients

• 1.5 oz Hennessy V.S
• 0.5 oz Fresh lime juice
• 5 Berries and mint
• 0.5 oz Simple syrup
• Garnish with mint sprig and fresh berries

MethodMuddle the berries, mint, and simple syrup in a mixing tin. Add the remaining ingredients and ice, then shake. Double strain into a Collins glass filled with ice and garnish.

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Royal Treatment

Perfect for when you want to pamper yourself.

Ingredients

• 1.5 oz Empress 1908 Indigo Gin
• 3 oz White Cranberry Juice
• Sparkling Wine
• Kiwi, Berries, & Mint Leaves for garnish

MethodCombine the gin and cranberry juice in a stemless wine glass. Top with sparkling wine, stir gently, and garnish with kiwi slices and berries.

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Campari Spritz

A vibrant, bitter take on a classic.

Ingredients

• 2 parts Campari
• 3 parts Prosecco
• 1 part soda water
• Orange slice

MethodPour the Campari, Prosecco, and soda into an ice-filled wine glass and garnish with an orange slice.

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Knob Creek Peach Old Fashioned

A simple yet sophisticated cocktail.

Ingredients

• 2 parts Knob Creek 9 Year Old Bourbon
• ¼ part Peach Syrup
• 2 dashes Fee Brothers Whiskey Barrel Aged Bitters
• Peach wedges for garnish

MethodCombine the bourbon, peach syrup, and bitters in a mixing glass. Add ice and stir until chilled, then strain into a rocks glass over ice. Garnish with peach wedges.

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The Open Road

Highlighting the flavors of a new whiskey brand.

Ingredients

• 1.5 oz Stetson Bourbon
• 1 oz Fresh grapefruit juice
• ½ oz Benedictine
• 1 tsp 2:1 simple syrup

MethodShake all ingredients with ice and strain into a Nick and Nora glass. Garnish with grapefruit peel.

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Mango Margarita

A late-summer favorite.

Ingredients

• 1 oz Chinola Mango Liqueur
• 2 oz Tequila or Mezcal
• 1 oz Lime Juice
• 0.5 oz Agave
• For a spicy kick, add 2 dashes of spicy bitters
• Optional: Rim glass with salt

MethodShake all ingredients with ice and strain over fresh ice in a glass. Garnish with a lime wheel.

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Aspen Dirty Shirley

Ideal for casual gatherings, day or night.

Ingredients

• 2 oz Aspen Vodka
• 1 oz Grenadine
• 4 oz Lemon-Lime Soda
• Garnish: Maraschino Cherries

MethodCombine all ingredients in an ice-filled highball glass and stir.

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Haku Matcha Martini

A matcha-infused twist for a unique flavor.

Ingredients

• 2 parts Haku Japanese Craft Vodka
• 3/4 part Fresh lime juice
• 3/4 part Matcha simple syrup

MethodCombine all ingredients in a shaker, shake, and double strain into a chilled coupe glass.

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Roku Gin Fizz

A refreshing gin cocktail with a fizzy finish.

Ingredients

• 2 parts Roku Japanese Craft Gin
• 1 part Lime Juice
• 1 part Simple Syrup
• 1 part Club Soda
• Lime Garnish

MethodShake the gin, lime juice, and simple syrup with ice, then strain into a Collins glass. Top with club soda and garnish with a lime wedge.

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The Rémy V en Rose

A fruity and refreshing cocktail.

Ingredients

• 1.5 oz Rémy V
• 0.25 oz Cointreau
• 0.25 oz Maraschino Cherry Juice
• 2 oz Lemon-Lime Soda
• Garnish: Lemon wedge and Maraschino cherry

MethodBuild all ingredients over ice in a highball glass, stir gently, and garnish.

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ALB

A citrus-forward creation from ALB Vodka.

Ingredients

• 2 oz ALB Vodka
• 2 oz Pineapple Juice
• 1 oz Fresh Orange Juice
• 0.5 oz Fresh Lime Juice
• 0.5 oz Passion Fruit Syrup
• 0.5 oz Grenadine

MethodFill a glass with ice and combine the vodka and juices. Stir or shake briefly, then pour over ice. Slowly drizzle grenadine to create a layered effect and garnish with an orange wheel and cherry.

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These cocktails not only celebrate the flavors of summer but also usher in the refreshing notes of fall, making them perfect for your Labor Day festivities.

A new speakeasy has opened in Old Sacramento, capturing the essence of the Prohibition era with its unique concept. Dubbed The 1920s Bookstore, the establishment cleverly masquerades as a bookstore while serving classic cocktails inspired by the 1920s. The menu is designed like a book, where each drink is paired with an origin story, enhancing the charm of the concept.

Owner San Bao expresses his fascination with the Prohibition period, mentioning how it transformed drinking into an act of rebellion. "Prohibition turned drinking into rebellion and bartenders into alchemists," he notes, highlighting the creativity of bartenders at the time who masked inferior spirits with various ingredients.

The bar features a variety of classic cocktails, from the French 75 to the El Diablo, with prices ranging from $16 to $20. The location in Pioneer Square adds to the allure, as Bao aimed for a hidden sanctuary amidst a fast-paced world, creating an atmosphere where time feels different.

Reservations are required due to limited space, and the speakeasy operates from 4:30 PM to 9:30 PM on Sundays to Wednesdays, and 4:30 PM to 10 PM on Thursdays and Fridays. The address is listed as 900 2nd St., Old Sacramento, but true to speakeasy tradition, guests are encouraged to look for a clock in Pioneer Square to find their way inside.