Recipes 363

BOSS Fragrances is redefining the cocktail experience in Southeast Asia with its collaboration at Lunì, the first scent-inspired cocktail bar in the region, running from August 1 to September 7. Guests can enjoy a unique selection of five cocktails, each one meticulously crafted to reflect a fragrance from "BOSS the collection." This initiative aims to meld the worlds of perfumery and mixology, creating a multi-sensory experience that evokes emotion and memory through both scent and flavor.

In an interview with MARKETING-INTERACTIVE, BOSS shared that this partnership aligns with the brand’s 101st anniversary, building on the success of a recent pop-up event featuring "BOSS the collection." The brand emphasizes that scent is a crucial element that enhances the cocktail experience, likening the art of mixology to perfumery through the expression of complex flavor layers.

The cocktail menu includes creations inspired by the brand’s gender-neutral fragrances, such as an Old Fashioned made with ‘Exhilarating vanilla’, a smoky ‘Fearless pepper’ variant, and a floral highball featuring ‘Wild violet’. Additionally, two popular fragrances, ‘Invincible bergamot’ and ‘Sensual geranium’, find their representation in a bright Whisky sour and a fragrant Collins, respectively.

BOSS developed these cocktails based on the unique characteristics of each fragrance. The brand notes that many of these scents are ideally suited for evening occasions like cocktail tastings, enriching the overall sensory journey.

The partnership with Lunì was a seamless fit, considering Lunì’s emphasis on scent-driven cocktails crafted with quality ingredients. Lunì typically showcases single-note scents but aims to enhance this experience by introducing a layered journey through the fragrances.

This collaboration is currently exclusive to Singapore with no immediate plans for expansion across Southeast Asia. Other brands are also exploring olfactory storytelling, with DBS unveiling a festive home scent for Chinese New Year and SBS Transit refreshing MRT stations with a pine-inspired fragrance.

For those interested in the convergence of sensory experiences, this innovative collaboration between BOSS Fragrances and Lunì offers a unique opportunity to indulge in the art of taste and scent.

In Haddonfield, New Jersey, Wildfether Distilling is making waves in the beverage scene, bringing innovative cocktails and mocktails to a town known for its dry restrictions. Founded by Tommy Alfinito, a whiskey enthusiast, the distillery has been operating for two years, which allowed them to recently bottle their own bourbon, rye, and single malt whiskeys.

Alfinito’s inspiration for opening Wildfether was not only his passion for whiskey but also the desire to create a unique cocktail lounge experience. The establishment thrives on producing everything in-house, from bitters and syrups to the spirits themselves. Seasonal cocktails keep the menu fresh—one example is the lychee keen, which mixes gin with lychee puree, lemon juice, simple syrup, and blended basil leaves.

Their signature martini, dubbed the Adults Only, features vodka, vanilla, orange liquor, grapefruit rosemary syrup, and fresh lime juice. Wildfether also caters to non-drinkers with mocktails, like the Shooter McGavin, which adds a twist to an Arnold Palmer with green tea, lemon juice, ginger, matcha, and club soda.

An interesting aspect of Wildfether’s operation is that they don’t serve food; instead, customers are encouraged to bring their own snacks from local eateries, promoting community support.

Alfinito took great care in maintaining the historic integrity of the building, which dates back to 1857, during its renovations. The name "Wildfether" holds a personal significance as it honors Alfinito’s late mother, Geri, who had a story connecting her to feathers.

The innovative spirit at Wildfether is evident not only in its offerings but also in its ability to function in a dry town without a liquor license due to their in-house production practices. For more information, visit Wildfether Distilling.

Three hours into a whiskey tasting at the Sazerac House in New Orleans, I began to feel the effects of palate fatigue. The event featured rare bottles from Buffalo Trace’s collection, including the newly released Eagle Rare 12 and the E.H. Taylor Distiller’s Council Bourbon. While these spirits were impressive, the most exciting moment came when I sampled the new 100-proof version of Sazerac Rye.

I have always enjoyed the standard Sazerac Rye at 90 proof, but this higher proof version was a revelation. The increased proof means less dilution, resulting in a bolder flavor with enhanced spice, vanilla, and stone fruit notes. This whiskey is optimized for cocktails, aligning with the brand’s intention behind its creation.

The introduction of this higher proof rye is significant given the recent resurgence of rye whiskey in the market. Previously, only a few brands produced it, with Rittenhouse Rye being a favorite among bartenders, also bottled at 100 proof. Now, many brands offer high-proof rye options, including Old Overholt, Knob Creek, and WhistlePig.

What makes 100 proof notable is its cocktail compatibility. According to Jonathan Goldstein, vice president of Park Avenue Liquor Shop, 100 proof whiskey balances well with mixers without overwhelming the drinker, making it a preferred choice among many.

Historically, rye whiskey was typically bottled at 90 to 100 proof, dating back to the 1800s. The Bottled-in-Bond Act of 1897 solidified this norm by establishing production standards, thus enhancing the reputation of 100-proof whiskey among bartenders and consumers alike. Distillers in eastern states embraced this act, leading to a thriving market for high-quality ryes, often aged for six years or more.

This trend endures today, particularly among bartenders who favor 100-proof rye for classic cocktails. David Wondrich, editor-in-chief of The Oxford Companion to Spirits & Cocktails, notes that the complexity and flavor profiles achieved at this proof level add considerable depth to drinks. Additionally, being at a higher proof allows for better stirring without excessive dilution, as highlighted by beverage experts who appreciate the balanced nature of 100-proof ryes.

Ultimately, whether you’re a seasoned bartender or a whiskey enthusiast, the broad availability of budget-friendly, high-proof options means that there’s plenty of quality whiskey to enjoy without breaking the bank.

Recently, large format cocktails have made a significant comeback in bars across the country, drawing attention not just for their taste but for the unique experiences they offer. Once associated with overly sweet fish bowls and pool parties, today’s large format options are being embraced as a means of bringing people together in a memorable way.

Brian Galati of Machine Hospitality Group noted that these communal cocktails began appearing on their menus in 2019 and have become increasingly popular. At their newest establishment, Machine Cocktail Bar, they feature signature drinks like the "Breakfast at Tiffany’s," a mix of rose gin and fresh berries meant for sharing among four to six guests. Galati points out that such cocktails transform a simple night out into a more indulgent experience.

Similarly, L.A. Jackson in Nashville has noticed a rising interest in large cocktails, catering to groups of friends looking to enjoy shared experiences rather than just individual drinks. Danielle Filoramo and lead bartender Paul Morrison explain that despite individual cocktails remaining popular, their establishment serves an average of twelve large format cocktails per shift. The communal nature of these drinks enhances the social atmosphere, prompting others in the bar to also order them out of curiosity.

The trend also taps into the impact of social media, where eye-catching presentations can attract attention. For instance, at The National in Telluride, unique offerings are presented in traditional Spanish porrón pitchers, inviting guests to engage playfully while enjoying their drinks.

Economic factors also contribute to the resurgence of large format cocktails. With rising inflation, many customers feel that sharing one large drink is a more budget-friendly option compared to ordering multiple individual drinks. Galati suggests this shift reflects a desire for value and a premium experience without overspending.

While there are benefits from an operational standpoint—large formats streamline service during busy times—they also enhance the dining experience by fostering an energetic atmosphere. This focus on shared moments and conversation is becoming more prevalent in today’s drinking culture, as people seek meaningful interactions over mere indulgence.

In this evolving landscape, bars are adapting to meet the demand for not just bigger drinks, but for experiences that emphasize connection, storytelling, and enjoyment of the moment.

Cognac is commonly viewed as a warm, winter drink, primarily featured in classic cocktails like the Vieux Carré and Brandy Alexander. However, bartenders are increasingly showcasing its versatility as a refreshing ingredient to combat summer heat. Dan Nicolaescu, a bartender at Le Coucou in New York City, highlights his "Midsummer Magic" cocktail, designed to enhance the flavors of summer produce and pair perfectly with outdoor gatherings.

As Cognac’s appeal grows, so does its market—projected to increase from $14.97 billion in 2024 to $15.79 billion in 2025. By 2029, revenue is expected to reach approximately $19.79 billion, suggesting that Cognac cocktails will likely make regular appearances on menus year-round.

Here are six cocktails that highlight the refreshing potential of Cognac during the summer months:

Fleur de Feu

• Ingredients:
  • 1.5 oz peach-infused Cognac VS
  • 1 oz freshly squeezed orange juice
  • 0.75 oz freshly squeezed lemon juice
  • 0.5 oz honey syrup
  • 0.25 oz Licor 43
  • 2 dashes of Angostura bitters
  • 1.5 oz soda water
• Method: Shake all ingredients except the soda water with ice. Strain into a Collins glass, add soda, and garnish with mint.

Midsummer Magic

• Ingredients:
  • 1.5 oz Cognac VS
  • 0.75 oz Pineau des Charentes rouge
  • 0.5 oz strawberry syrup
  • 0.75 oz fresh lemon juice
  • Half an egg white
  • A spray of absinthe
• Method: Shake all but the absinthe with ice and strain into a glass. Spray with absinthe and garnish with a strawberry.

The Rémy Riviera Collins

• Ingredients:
  • 1.5 oz Rémy Martin 1738 Accord Royal
  • 2/3 oz lemon juice
  • 2/3 oz simple syrup
  • Club soda
• Method: Shake cognac, lemon juice, and syrup with ice. Strain into a highball glass and top with club soda. Garnish with a lemon wheel and cherry.

The Pear-Fect Spritz

• Ingredients:
  • 1.5 oz Belle de Brillet
  • 2 oz soda water
  • 3 oz dry sparkling wine
  • A squeeze of lemon
• Method: Combine in a wine glass filled with ice, and stir gently. Garnish with a lemon slice.

Southern Barbecue Spritz

• Ingredients:
  • 1.5 oz Cognac VS
  • 0.75 oz Granny Smith honey syrup
  • 0.5 oz Amontillado sherry
  • 0.5 oz lemon juice
  • 2 oz dry sparkling wine
  • 1 oz soda water
• Method: Shake all non-soda ingredients with ice and strain into a chilled glass. Top with sparkling wine and soda. Garnish with a lemon wheel and apple slice.

The Rémy Mojito

• Ingredients:
  • 1.5 oz Rémy Martin 1738 Accord Royal
  • 1 oz fresh lime juice
  • 0.5 oz simple syrup
  • 1 oz sparkling water
• Method: Shake all ingredients except soda and strain into a Collins glass filled with ice. Top with sparkling water and garnish with mint.

These creations showcase how Cognac can be adapted into refreshing summer cocktails, perfect for any gathering.

Trillium, a Massachusetts brewery, has made waves by expanding its offerings beyond beer. This strategic shift comes as breweries look to cater to a broader audience in an increasingly crowded marketplace. Trillium recently completed a significant expansion of its distillery in Canton and now unveils a series of ready-to-drink canned cocktails, including a rum punch and margarita, as well as teas, lemonades, and seltzers.

According to JC Tetreault, cofounder of Trillium, the goal of their spirits program, launched five years ago, was to offer an extensive range of bar essentials, including rum, vodka, and various whiskeys. This expansion allows Trillium to provide handcrafted cocktails and develop new canned beverages for its customers.

Trillium’s new products are already available in their locations and are set to be available at selected bars and restaurants. The new offerings include a canned rum punch and margarita made using Trillium spirits, along with fresh lemonade and pink lemonade.

Mike Dyer, the VP of sales and marketing at Trillium, emphasized their commitment to crafting high-quality beverages that both their loyal fans and discerning consumers would appreciate.

In related news, Bent Water Brewing has launched a new collaboration beer named Backstage Pils, available exclusively at the Roadrunner venue during select shows, with a portion of the sales benefiting ZUMIX, a Boston music nonprofit.

Also notable is a collaboration between Honey Dew and Vitamin Sea brewery, creating a special doughnut inspired by Vitamin Sea’s Pool Water seltzer, blending flavors to match the vibrant theme of summer drinks.

As the annual Tales of the Cocktail conference kicks off in New Orleans, the bar industry finds itself at a crucial crossroads. This event, which began as a small walking tour of local bars in 2002, has transformed into a major multi-day gathering that attracts bartenders, servers, mixologists, and hospitality leaders from around the world. The conference generates roughly $24 million in economic impact, benefiting bars, restaurants, and local businesses, particularly during the traditionally slow summer months.

This year’s conference features an impressive lineup, with 390 events planned, including educational workshops, tastings, and networking opportunities. As the industry faces mounting challenges—ranging from technological advancements and social issues to economic downturns—the theme of this year’s event, "Evolve," emphasizes the necessity for bars to adapt. Discussions will cover topics such as AI’s role, diversity in the workforce, and the broader implications of these changes.

Neal Bodenheimer, owner of Cure and a board member of Tales, stresses the need for the industry to rethink its operation. Bars mirror the state of society, responding to changes in economics and culture. Historical examples illustrate how bars have served as integral spaces for community building—places where significant cultural movements have been born, from jazz to civil rights.

However, the industry is grappling with serious issues exacerbated by political and economic climates. Since Donald Trump’s presidency began in 2016, the hospitality sector has increasingly felt the weight of rising racism, sexism, and homophobia, which complicate the social dynamics within bars. The pandemic further disrupted operations, halting momentum towards more equitable working conditions and fostering anxiety within a workforce largely made up of women and minorities.

Yet, changes in drinking habits are also evident, with a younger generation more inclined towards THC seltzers and non-alcoholic options rather than traditional alcoholic beverages. This trend has led to significant adjustments in socializing norms and bar economics, shifting the way patrons engage with these spaces.

In addition, issues such as labor shortages due to strict immigration policies and rising costs of goods have raised alarms in the industry. Hurricane threats and a decline in regional tourism have compounded financial struggles for New Orleans bars, which have historically relied on seasonal festivals for business.

Despite these challenges, industry experts remain hopeful. Bodenheimer and Mark Schettler, a consultant, emphasize that bars serve as community hubs essential for fostering connections among individuals. They argue that while the industry undergoes transformation, it’s vital to focus on inclusivity and community engagement to strengthen the future of hospitality.

Tales of the Cocktail emerges as a platform not only for celebration but for confronting these pressing struggles within the industry, ensuring that bar spaces continue to thrive amid uncertainty.

Speakeasies are enjoying a resurgence in the Valley, offering patrons a unique blend of mystery and expertly crafted cocktails. These hidden bars are often accessed via discreet entrances—like secret doors in upscale restaurants or specific elevators in office buildings—yet they have garnered a reputation that extends beyond mere secrecy.

Rooted in the Prohibition era from 1920 to 1933, speakeasies operated as illegal establishments where patrons could find refuge to drink and enjoy live music. Customers often needed special passwords to enter, fostering an air of exclusivity that persists to this day. Terms like “blind tigers” or “blind pigs” were also used to allude to these covert gatherings, where discretion was essential.

Despite the challenges of supply and demand, today’s speakeasies frequently have reservations booked months in advance and typically charge upwards of $20 for a single drink. Yet, the allure remains strong, driven by the desire for extraordinary cocktails and immersive settings. Ashley Cibor, beverage director at Tell Your Friends, an underground lounge in Scottsdale offering live jazz, emphasizes that the exclusivity of these bars keeps them in high demand. “People want to feel that they’re in the know,” she noted.

Each hidden bar boasts a distinctive identity. For example, Tell Your Friends can be accessed through a concealed door at The Americano restaurant. Once inside, guests are treated to a diverse experience, which may include live entertainment or fresh seafood paired with innovative drinks.

Sal Scibona, director of beverage and hospitality at Rough Rider in downtown Phoenix, observes a growing appreciation for the artistry behind craft cocktails. “People don’t just want a vodka and tonic,” he remarked, highlighting the demand for creativity in drink preparation.

With over 20 speakeasies across the Valley, each venue promises something new for visitors. Just remember to inquire about passwords before you enter, as you explore the secretive charm of these stylish watering holes.

SPRINGFIELD, Ore. – A 34-year-old Springfield man, Justin Carr, is facing serious charges linked to a tragic mobile home fire that occurred on July 9, resulting in two fatalities. Authorities suspect that the victims were Carr’s grandmother, aged 85, and his uncle.

Carr was apprehended in Aberdeen, Washington, after his vehicle was flagged by a license plate reader. He is charged with two counts of first-degree murder and one count of first-degree arson, with extradition to Lane County pending.

Court documents reveal that Carr’s grandmother made a 911 call to report her home was on fire just before losing consciousness. Firefighters managed to rescue her from a bedroom window, but she later succumbed to her injuries at a Portland burn center, with medical staff noting a strong smell of gasoline.

The second victim, identified as a 64-year-old man, was found deceased in the living room, the suspected origin of the fire. Investigators discovered evidence suggesting the use of Molotov cocktails, including wine bottles with cloth wicks, in the washroom. Additional items found at the scene included a lighter, a gas can cap, scissors, and a shirt.

According to court records, Carr had been living with his grandmother and mother, who was in the hospital at the time. His uncle did not reside in the home.

Currently, Carr remains in custody in Washington as he awaits extradition proceedings to Oregon.

This summer, I’ve been enjoying happy hour hopping at various restaurants in New Orleans, particularly on Oak Street where there’s a wealth of options for budget-friendly outings. The idea is simple: combine happy hour deals at nearby establishments for a delightful evening that supports local businesses.

I recently focused on two gems along Oak Street, each offering enticing food deals. My first stop was Sukeban, a Japanese-style tavern that specializes in temaki (hand rolls) and exquisite seafood. During happy hour, which runs from Tuesday to Thursday from 4:30-6 p.m., Sukeban offers a rotating menu of affordable combos.

On the day I visited, I enjoyed a tempting pairing of onigiri—a sushi rice ball filled with tuna and wrapped in nori—alongside a juice box of premium sake for just $15. For $20, I tried a platter of two temaki: one filled with spicy shrimp and the other with squash and avocado, accompanied by a spicy cabbage salad.

Beers are also discounted by 25%, which makes it a great time to sample unique brews like Koji Gold, a crisp lager crafted using fermented rice.

After Sukeban, I headed to Aguasanta, a contemporary restaurant with a Mexican twist, where the happy hour (Monday to Thursday from 4-6 p.m.) offers substantial appetizers for $8 and $5 off specialty cocktails. What’s more, Aguasanta adds an element of chance to your happy hour experience; if you roll a six on their dice game, your food is free—a feature that definitely adds excitement.

During my visit, I had a taste of several dishes including pulled brisket piled high on buttery toast, mini arepas topped with birria-style beef, skewered shrimp, and crunchy salmon tartar tacos. The cocktails were equally impressive, showcasing lesser-known spirits and creative combinations.

For those embarking on a happy hour adventure on Oak Street, here are the details:

• Sukeban, 8126 Oak St., Tuesday-Thursday, 4:30-6 p.m.
• Aguasanta, 8312 Oak St., Monday-Thursday, 4-6 p.m.

Additionally, Oak Street is rich with more options for drinks and snacks, including Oak & Ale, Juan’s Flying Burrito, and Oak Street Brewery, each with their own unique offerings to round out a great evening of happy hour hopping.