Recipes 49

Once you have your chips and salsa ready, you might typically glance at the margarita menu. While the classic margarita is a favorite, there are more unique beverage choices at Mexican restaurants that could enhance your experience. Consider the paloma, a traditional yet underappreciated cocktail, blending tequila with lime and grapefruit-flavored soda or grapefruit juice and club soda. Served chilled, this drink offers a sour yet slightly sweet flavor profile without the overwhelming sweetness of some pre-mixed margaritas. Moreover, the paloma is adaptable, much like its popular counterpart.

Enhancing a paloma with watermelon juice elevates this already delightful concoction, creating a perfect balance between the mellow sweetness of watermelon and the zesty bite of lime, rounded off by the smoothness of tequila. If you have watermelon available, you can simply juice it to add a fresh and fruity layer to your cocktail, complementing the existing flavors beautifully.

Discover more: Strawberry Hacks You’ll Wish You Knew Sooner

Preparing a paloma is straightforward—mix the ingredients together. Adding watermelon juice is effortless and enriches the drink with a delightful sweetness and an attractive pink color, perfect for a poolside photo. Start with your preferred version of a paloma, whether it’s with grapefruit soda or a blend of grapefruit juice and soda water. Incorporate a healthy pour of fresh watermelon juice for an enhanced taste. Utilize the juice collected at the bottom of the container when chopping watermelon as an additional flavor enhancer. If you’re out of grapefruit juice, substituting it with watermelon juice can transform your paloma beautifully.

If you own a juicer, you might find it tempting to juice an entire watermelon for your guests. This can be made into a delightful, large-scale tequila mixer. Just combine ample amounts of watermelon juice with tequila, lime juice, and soda for a tantalizing beverage that’s bound to please your guests. Adding a touch of salt either directly into the drink or around the glass rim enhances the flavor, as salt tends to amplify the taste of watermelon. Consider rimming your glass with Tajin and garnish with slices of watermelon or lime. For an extra creative touch, present your paloma in a carved out watermelon, ensuring a spectacular display.

Read the full article on Chowhound.

Choosing between cocktail options at a bar can often be confusing, particularly when the choices are similar or belong to the same category. This is frequently the case with the gin sling and the Singapore sling.

Though both cocktails use gin as their primary spirit and follow a basic recipe structure, they diverge significantly in their mixtures. A typical sling formula combines a base spirit such as gin, brandy, whiskey, or rum with fresh lemon juice and simple syrup or sugar, shaken together and topped with soda water, exemplified by the traditional gin sling.

The Singapore Sling opts for a fruitier blend, incorporating cherry brandy, pineapple, and lime juice, along with other liqueurs like Cointreau and Benedictine. It is the only one of the two to include aromatic bitters and has a notably sweeter taste due to other components like grenadine syrup, giving it a distinct pink color, unlike the clear appearance of a perfect gin and tonic. Additionally, the garnishing differs; the gin sling usually garnished simply with a lemon or lime, whereas the Singapore Sling might be adorned with a variety of fruits, sometimes including pineapple and cherry.

Read more: 26 Popular Vodka Brands, Ranked By Their Versatility

This basic understanding may help you decide on your order, but you might still encounter some variations within the same drink, especially with the Singapore Sling. This cocktail is believed to have evolved from the gin sling, created in the early 20th century in Singapore at the Raffles Hotel. Like many cocktail histories, the details of its invention and changes are debated, particularly its ingredients and proportions. In his 1948 cocktail book “The Fine Art of Mixing Drinks,” author David A. Embury stated, “Of all the recipes published for this drink, I have never seen any two that were alike.”

While many variations are subtle (often, the differences are in the ratio or the quantity of a particular ingredient from one bar to another), some are more distinct. For example, the well-known San Francisco bar Smuggler’s Cove takes a unique approach by leaving out the pineapple juice and Cointreau, instead opting for orange bitters. Meanwhile, some versions simplify the Singapore Sling considerably, using just gin, Benedictine, cherry liqueur, and soda water, resulting in a drier beverage. With this in mind, if you decide to make slings at home, you’ll be part of a crowd customizing drinks to their taste.

Making your own sling includes you in a centuries-old tradition, dating back to the 1700s when they were made with a spicy edge, often from nutmeg. The term derives not from a bartender quickly mixing drinks but from the German word schlingen, meaning “to swallow,” likely due to its easy drinkability. Slings can be served hot, similar to a classic hot toddy, and there’s even a specific sling glass, which is tall and footed.

Today, you can freely and easily craft slings; they are straightforward to adapt, given their basic formula. With the classic gin sling, you might use an infused syrup or a flavored spirit, replace the soda water with ginger ale or a flavorful seltzer (or add a hard seltzer), swap lemon juice for grapefruit or another citrus, and add herbs like basil or mint for aroma, flavor, and visual appeal. For those looking to put a personal twist on a Singapore Sling, consider using extra imaginative elements like substituting grenadine for Thai basil syrup, or pineapple for lychee or rhubarb. Whichever direction you go, these drinks remain iconic in their deliciousness.

Read the original article on The Daily Meal.

From methods to mouthfeel, garnishes to flavors, bartending jargon can intimidate even experienced bar-goers. Roll up with your friends to a cocktail lounge and you may encounter a menu featuring clarified and infused cocktail drinks. Before you order, let us guide you through common terms in the hospitality world so you can confidently choose your drink.

Bartenders wield a variety of techniques to craft delicious beverages for you to enjoy. Clarifying cocktails removes impurities from the alcohol, while infusions introduce new flavors. Understanding the difference will help you make a more informed choice between a clarified jungle bird and a gimlet with basil-infused gin, eliminating the need to consult your friend in embarrassment.

Read more: 13 Liquors Your Home Bar Should Have

When you see clarified cocktails on a menu, it signifies meticulously curated recipes. A clarified cocktail involves a meticulous process that removes particulates, resulting in a visually appealing, clean, and clear drink. Various methods are employed by bartenders to achieve this clarification, including centrifugation, freezing, and quick-gel techniques, as well as milk-washing, a technique dating back to the 1700s.

One of the most well known clarified cocktails is a milk punch. It involves combining brandy, a sweetener, juice, and whole milk to let the mixture curdle in the fridge. The clumpy liquid is strained, and the remaining concoction can be served. Clarifying a drink offers bartenders smoother liquids that can be combined with others for a more impressive finish. In addition to eliminating potentially cloudy or murky visual effects, clarification can also help slow oxidation, extending the overall shelf life without having to sacrifice quality or taste.

Infusing booze with ingredients may be an even older process, as people have added spices and nuts to alcohol since early civilization. This process allows bartenders to express their creativity as they craft original flavor combinations to be used in cocktails. Once ingredients are combined, the original spirit will take on some of the characteristics of whatever ingredients have been added.

Combining alcohol with herbs or roots and letting them mingle can result in a more flavorful outcome — and some pretty unique cocktail creations. While there are different ways to infuse alcohol with flavors from varied ingredients — maceration, sous vide, or nitrogen cavitation, for example — the finished result paves the way to an unexplored world of drink making. Once an alcohol has been infused, the flavored drink can lend unique dimensions to familiar cocktails. Infusing bourbon with dates can elevate an old fashioned, while Nutella-washed rum can help build a hot buttered rum that is difficult to set down. Have fun experimenting with infused concoctions you make at home, without needing to shell out cash at a local lounge.

Read the original article on Tasting Table.

Tailgating season is here.

Football fans are primed for gametime, and working on their favorite recipes for chili or wings. But while planning their dishes and transporting all that food, it’s also time to work on cocktails perfect for the occasion.

Bleacher Tea at Mordecai in Chicago.

At Mordecai in Chicago, the Bleacher Tea features bourbon, Montenegro, Earl Grey, lemon, white balsamic shrub, and sassafras. “The name Bleacher Tea is a nod to the bleachers at Wrigley Field, located right across from Mordecai in Chicago. This bourbon cocktail is delightfully fizzy, complex, and refreshing with earthy notes thanks to the white balsamic shrub and sassafras intending to inspire memories associated with baseball,” said Rena Long, Bar Manager at Mordecai.

Breakfast of Champions at Bar Stillwell at Loews Kansas City.

At Bar Stillwell at Loews Kansas City, this cocktail is made with Bloody Mary mix, Modelo Especial, Tajin rim and a fresh lemon. The cocktail was created by bartender and Chiefs fan, Anne Mercer, who wanted to make something in the classic Chiefs red and the perfect tailgate drink. “What a great way to start the season, and who doesn’t want to be a champion? Go Chiefs!” said Mercer.

Ray’s Lake Hour Frozen Rita at Ray’s Bar in New York City.

Ray’s Bar in New York City teamed up with Lake Hour, the canned cocktail brand by actor Wyatt Russell and producer Richard Peete to create Ray’s Lake Hour Frozen Rita. This cocktail is perfect for tailgating and pairs Lake Hour with a frozen mezcal margarita. “The Lake Hour-a-Rita at Ray’s in New York City is all about sharing good times. With its icy punch and bold flavor, it’s a hit. Special thanks to Carlos and Anna for the inspiration, Sweeney for the flavor combos (like the smoky Mezcal Mango Margarita and Watermelon Cucumber Lake Hour combo), Jack & Cousin Tommy for the vibes and Ben, Dylan & co. for serving them frosty. Matt Charles & Wyatt Russell are still tied for most Lake Hour-a-Rita’s drank in one night,” said Richard Peete, co-founder of Lake Hour.

Spiced Cherry Rum Runner at Rusty’s Lakeside Pub in Glasgow, Kentucky.

At Rusty’s Lakeside Pub in Glasgow, Kentucky, this cocktail is made with dark rum and fresh lime blended with Make & Muddle’s Spiced Cherry Vanilla and seltzer. “Cherry and lime go together like peanut butter and jelly! Adding rum to the mix takes this from a cocktail to a party!” said Jennifer Brian of Make & Muddle.

El Diablo at St. Paul Grill in St. Paul, Minnesota.

At St. Paul Grill in St. Paul, Minnesota, this cocktail is made with Codigo Tequila Blanco, Vida Mezcal, ginger syrup, Jamaican bitters, club soda, Creme de Cassis Float, and flamed rosemary garnish. “Get ready to elevate your tailgating game with a drink that’s as bold as your team spirit! This sweet, smoky highball, crafted with a winning combination of Tequila and Mezcal, is the perfect companion for those pre-game celebrations. The ginger and citrus add a refreshing kick that will keep you coming back for more. As you sip, the flavors build, just like the excitement before kickoff, leaving you with a smoky, fiery, yet sweet finish that’s as satisfying as a game-winning touchdown. Cheers to a drink that scores big at your next tailgate!” said Jacob Zimmerman, bartender.

Lion’s Tail at St. Paul Grill in St. Paul.

Also at St. Paul Grill in St. Paul, this cocktail is made with Woodford Reserve Bourbon, allspice, lime juice, Luxardo liqueur, Angostura Bitters, and flamed cinnamon stick garnish. “Add a touch of nostalgia to your tailgate with this savory cocktail, a timeless classic that’s evolved from its Prohibition-era roots. With a slightly burnt cinnamon stick, it brings back memories of holidays at Grandma’s house, where the flavors of Christmas and Thanksgiving filled the air. This drink isn’t just about savoring the moment; it’s about reliving those warm, festive gatherings right at your tailgate. Perfect for sharing with friends before the big game, it’s a cocktail that blends tradition with tailgating in the most delicious way,” said Wesley Winfield, bartender.

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.

The Strawberry Smash is a delightful drink that prolongs the joy of summer sipping.

Labor Day weekend marks the transition from summer to autumn and honors the diligent women and men who propel society forward. Whether it’s a gathering with loved ones or a peaceful weekend at home, these cocktails are sure to brighten the occasion.

The combination of whisky and strawberries creates a light, bubbly, and unexpectedly tasty cocktail.

In a shaker, crush strawberries at the bottom. Pour in scotch whisky, simple syrup, and lemon juice. Shake well and strain into a glass over fresh ice. Fill up with soda water. Embellish with a slice of strawberry, blueberries, and spheres of dragon fruit.

The Little Saigon cocktail is both spicy and refreshing, making it an excellent choice for pairing with Vietnamese cuisine or grilled dishes.

Inspired by the vibrant flavors found in Vietnamese food, the Little Saigon cocktail incorporates herbs, citrus, and spices to create a drink that embodies the essence of summer throughout the year.

To make it, first muddle basil and mint with syrup and lime juice in a shaker. Next, add gin and slices of chile, and shake well over ice. Strain the mixture into a Collins glass filled with ice, top with soda, and add a garnish.

iichiko sochu is crafted on Kyushu, the southernmost main island of Japan.

Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. Made with iichiko Shochu, this vegetable forward cocktail would be fabulous with anything you serve your guests.

Mix all ingredients into a cocktail shaker with ice. Shake, then strain into rocks glass with ice. Garnish with cucumber slices.

Designed to be approachable and effortlessly easy to drink, the Chee Hi from Pao by Paul Qui features jasmine-infused Grey Goose vodka, Glenmorangie whiskey, lychee hibiscus water, and orange bitters.

Combine all ingredients in the mixing glass, stir for 10 seconds with ice, pour into a Collins glass with an ice spear. Garnish with a miniature rose.

The Go-Go Gadget Latin Drink by Ricky Ramirez is boozy, savory and unique.

Created by Ricky Ramirez at The Mothership in Milwaukee, this savory cocktail is inspired by a Mexican carne asada marinade.

Shake quickly for a few seconds and pour into an Old Fashioned glass. Top with cucumber soda.

500 ml clarified orange juice

1 tsp garlic powder

1 tsp onion powder

4 tsp cumin

1 medium jalapeño

1/3 cup cilantro

Blend all ingredients at high speed and fine strain. Add equal parts sugar by weight and 1% ginger liqueur by weight. Add 10 drops of hellfire tincture and adjust acidity with lime as needed.

Juicy, sweet and spicy, the Ottoman Cartel touches all bases.

Served at Byblos Miami, this drink features Don Julio Blanco tequila blended with cold-pressed beet juice, house-made chili-barberry syrup for tartness, and fresh lime juice for the citrus taste.

Fill a shaker with ice. Pour in the tequila, beet juice, barberry spiced syrup, and lime juice. Shake the mixture vigorously. Next, strain it into a Collins glass that’s been filled with new ice. Finish off by adding a splash of club soda and adorn with a lime wheel or wedge.

Pa’lante rum is newly introduced, crafted in Chiapas, Mexico by a Cuban rum master distiller.

This delightful fusion of two classic drinks is brought to you by Pa’lante Rum, developed under the expertise of Cuban Master Distiller Jorge Perez in Chiapas, Mexico, utilizing exclusively Mexican ingredients. Alternative options include using a different brand of grapefruit soda, or substituting simple syrup with Liber grapefruit cordial. If making these substitutions, replace the grapefruit soda with club soda.

Begin by placing mint and simple syrup into the lower section of a mixing tin and muddle them together. Add rum, coconut water, and lime to the mixture. Fill with ice and shake until the mix is well chilled. In a Collins glass, pour grapefruit soda and fill with fresh ice. Strain the mixture from the shaker into the glass and stir briefly. Enhance with a lime wedge as garnish.

It’s hard to argue against a summery punch pairing California gin with fresh watermelon.

This unique and delicious California gin features botanicals sourced from the migratory path of the grey whale, contributing to the species’ conservation with a portion of the proceeds.

Combine all ingredients except ginger beer into a large drink vessel. Fill with crushed ice and top with ginger beer. Briefly stir to combine. Garnish with mint.

Make a batch of this pineapple Mezcalita with Fósforo Mezcal Ensamble.

Hailing from Puebla, Mexico, Fósforo Mezcal is crafted by fourth-generation master-mezcalero Aarón Alva Sánchez. It features a blend of Tobalá and Espadilla agaves. This mix serves six.

Mix all ingredients in a pitcher and refrigerate until chilled. To serve, add ice to the pitcher, then pour into rocks glasses filled with ice and rimmed with Tajin. Finish with a pineapple wedge for garnish.

The Ginger Revive offers a tasty non-alcoholic choice, also ideal for recovering the day after drinking.

This non-alcoholic beverage from The Cottage Westport caters to both non-drinkers and aids recovery for others the following day.

Combine all ingredients in a large pitcher. Stir well to mix thoroughly. Chill the mixture in the refrigerator. Before serving, strain the cocktail to remove the ginger pulp. Serve over ice.

A perfect cocktail to sit by the bonfire, combining whiskey, brown sugar, coffee liqueur and bitters.

This cocktail from Giselle Miami is all about welcoming the fall vibes.

Build all ingredients in a large mixing glass and stir together well. In a separate rocks glass, serve stirred contents into the glass over a large ice cube. Garnish with an orange peel clipped to the side of the glass and two flower petals in glass.

The Tropical Negroni offers an ideal blend of boozy, sweet, and bitter flavors.

This intriguing variation on the traditional recipe is available at Sweet Liberty, a well-known bar in Miami Beach. The bitterness of Campari complements the sweet tartness of the passion fruit liquor, creating a harmonious blend.

Stir and strain into a rocks glass over ice. Garnish with a slice of mango.

If you’re enthusiastic about trying a delightful cocktail, it’s essential to know which ones hit the mark and which ones might fall short.

Business Insider consulted various bartenders, beverage directors, and hospitality professionals to determine which cocktails are recommended or not at bars and restaurants.

Alisha Kaplan, a bar manager at Wolf’s Ridge Brewing, conveyed to Business Insider that opting for a classic old-fashioned, which is generally crafted with sugar, bourbon, and bitters, offers good value for money.

“If you’re inclined towards a boozy, spirit-centric drink, an old-fashioned should be your choice,” she mentioned. “It’s a straightforward, three-ingredient cocktail that offers great value and can be customized to suit your preferences.”

Kaplan suggested asking the bartender for whiskey recommendations or mixing things up with an Oaxaca old-fashioned, which uses tequila and mezcal instead.

Corey Phillips, the beverage director at Nina and Rafi, mentioned to BI that Negronis are likely familiar to any bartender you sit in front of — and chances are they’re going to have all the ingredients.

“In my opinion, a Negroni is a great way to get a consistent, delicious, and sophisticated cocktail,” he noted.

The cocktail is easy to assemble since it’s crafted by blending equal parts gin, sweet vermouth, and Campari.

Kim Haasarud, a professional bartender and beverage consultant, told BI that simple margaritas with fresh ingredients can’t be beaten.

“A Tommy’s margarita consists of a full 2 ounces of tequila, fresh lime juice, and agave nectar,” she explained. “Make sure to specify a good tequila when you order. It’s straightforward yet scrumptious.”

If you’re unsure about which tequila to choose, asking your bartender for recommendations is a good idea.

Kaplan mentioned to BI that mai tais are an excellent choice for those who prefer their drinks sweet, but potent.

“This tiki classic is not only delicious but sneaky with its booze,” she said. “It may not taste strong, but you’re definitely getting your money’s worth.”

The bar manager added that the orgeat syrup — a sweet addition made with almonds, sugar, and orange-flower water — is what gives the drink a complex and rich flavor.

Related stories

Shawn Soole, a cocktail-book author and the owner of Soole Hospitality Concepts, recommended Audrey Saunders’s old Cuban if you’re looking to steer away from the classics.

“A mix of rum, lime, mint, and sparkling wine served up, it’s a hybrid daiquiri-mojito-royale cocktail that most bars should have all the ingredients for and is always a crowd-pleaser,” he told BI.

Soole added that old Cubans are especially refreshing in the summer.

Chef Omar Torres, the food and beverage director at Bonsai at Hilton Pensacola Beach, said citrus-based cocktails, like mojitos, are a surefire hit.

“Mojitos are versatile, elegant, pleasant to the palate, and most bars will have a different version of it,” he told BI.

While a specialty mojito is always an option for something different, the beverage director suggests trying drinks like Moscow mules and French 75s which have similar taste profiles.

Haasarud told BI that a good strategy for enjoying high-quality spirits without the hefty price tag is to select a drink from the bar’s special cocktail list.

“Bars often negotiate special purchases with their distributors or suppliers, enabling them to offer more premium liquors at reduced prices,” she explained.

Furthermore, she mentioned that bartenders are usually better trained in crafting these featured cocktails, increasing the likelihood of a superior drink experience.

Kaplan described Long Islands as “the amalgamation of everything terrible in a cocktail” that ensures “the worst hangover of your life.”

Additionally, she mentioned that this classic cocktail is typically overpriced and poorly crafted in many bars.

Austin Carson, founder and co-owner of Restaurant Olivia, expressed to BI his reluctance to recommend drinks containing egg whites, such as classic amarettos or whiskey sours, citing the risks associated with consuming the raw ingredient.

“I’ll generally stay away from egg-white drinks,” Carson stated. “Doing so implies a sanitary wherewithal that I have to trust as well as proper execution.”

Many bars and restaurants now offer drinks without egg whites and are willing to accommodate special requests.

Torres mentioned that while he sees why some might enjoy a Miami Vice, a layered frozen drink with strawberry daiquiri and piña colada, he doesn’t believe it offers a quality cocktail experience. Link.

“Enjoying a cocktail at a bar or restaurant should be fun, fresh, pleasant to the palate, and good for you,” he explained, highlighting the problem with many establishments that use syrups and other chemicals in their cocktails.

Kaplan advised against ordering vermouth cocktails like Manhattans to avoid the risk of drinking spoiled alcohol. He noted that the fortified wine doesn’t age well and might spoil.

“If you see an old dusty bottle of vermouth on the back bar, run for the hills,” she said.

The bar manager added that ordering the drink at bars or restaurants that are not cocktail-focused is especially risky.

Haasarud recommended avoiding house margaritas to skip the potential hangover from sickly sweet mixers and bottom-shelf tequila.

“Not all house margaritas are made with fresh lime juice,” she said. “Rather it’s usually the cheapest version of a margarita made with a sour mix out of the gun and with a cheap tequila.”

Carson explained to BI that an Adonis cocktail, like a Manhattan, contains ingredients that spoil easily, thus making it a poor choice at dive bars or restaurants that are not well-known for their cocktails. This classic cocktail is composed of sweet vermouth and sherry.

“I would avoid cocktails that rely on quickly oxidizing ingredients like sherry and vermouth,” he advised. “It’s akin to the rule of avoiding seafood at places that don’t frequently serve it.”

Montes advised against opting for popular poolside drinks such as strawberry daiquiris and piña coladas if you’re looking to truly savor the alcohol and get good value for money. He pointed out that these are often watered down with sugary mixes used by the bar.

“Despite their perfection poolside and photogenic appeal, I would pass on having a blended drink,” remarked Montes.

The bartender recommended ordering the martini version of the drinks instead for a similarly sweet and tropical option.

This story was originally published in June 2021 and most recently updated on August 29, 2024.

Read next

There’s no better way to impress a lady at the U.S. Open than with a signature Honey Deuce cocktail—or so one hopeful gentleman thought.

A video capturing the moment has tennis fans buzzing.

On Monday at Louis Armstrong Stadium, a man eagerly made his way to his seat, double-fisting two iconic Honey Deuces, ready to watch American star Frances Tiafoe in action. However, just as he was about to sit next to a lady, someone else swooped in and handed her a drink first.

This is cinema. pic.twitter.com/gU3anzQtdM

Clearly distressed by the situation, the man was left holding two $23 U.S. Open cocktails—and no lady.

It wouldn’t be a viral moment without fans chiming in on the interaction, or lack thereof.

“Good thing he has two drinks for himself now to numb the pain,” one user took to X. While another said, “$23 dollars and a crushed ego.”

Fans are also speculating whether the man knew the woman — or if it was in fact their first meeting.

The official drink of the U.S. Open, the Grey Goose Honey Deuce, has taken the tournament by storm.

Dubbed “the season’s hottest accessory,” the cocktail has become a crowd-favorite (450,000 cocktails sold during the 2023 tournament) among tennis fans, whether they’re soaking in action or hoping to mix and mingle, apparently.

PHILADELPHIA – Attention Pennsylvania businesses, starting Tuesday you can now apply for a permit to begin selling ready-to-drink cocktails, the Pennsylvania Liquor Control Board (PLCB) announced Monday.

Earlier this summer, Governor Josh Shapiro signed bipartisan legislation that allows the sale of ready-to-drink cocktails at places like grocery stores and gas stations starting September 16th.

“Thanks to our bipartisan budget, you will soon be able to go get ready-to-drink cocktails – some made right here in Pennsylvania – at places like grocery stores and gas stations,” said Governor Shapiro. “Today’s announcement opening the new permit applications means we’re one step closer to making that a reality. This is what real freedom looks like, and we did it in a way that protects taxpayers and supports our state workers.”

If you’re a business that sells alcohol, you can apply for a permit to start selling canned cocktails starting today!

And on September 16th, you can get your favorite hard seltzers and canned cocktails at a grocery store or gas station near you.

We may be the only divided… https://t.co/vv57E7mHnA

— Governor Josh Shapiro (@GovernorShapiro) August 27, 2024

The newly introduced RTDC permit will allow permit holders to offer alcoholic drinks with ABV ranging from 0.5% to 12.5%, in unopened containers of up to 16 ounces for takeaway.

This permit can be obtained by retail liquor license holders with wine expanded permits, such as restaurants, hotels, supermarkets, convenience stores, and also by distributors and importing distributors of malt and brewed beverages, providing they have certification from the Responsible Alcohol Management Program.

The legislation is set to be enacted on Monday, September 16, with the PLCB planning to process and potentially approve applications for early applicants on that day.

The initial application fee for a RTDC permit is $2,500 per establishment. There is also an annual renewal fee which is 2% of the cost of RTDC purchased for off-premises consumption, whether purchased from the PLCB or licensed Pennsylvania manufacturers.

Licensees interested in applying for a RTDC permit can do so through PLCB+.

The ubiquitous espresso martini has served as a gateway libation into the world of coffee cocktails. Its velvety balance of sweet coffee liqueur and bitter caffeine fuse for a sip so delightful that its renaissance is equivocal to a movement.

Still, the espresso martini can’t reign forever, and there are other coffee cocktails deserving of your time.

Here are five tips for elevating your coffee cocktail game.

Black Russian Cocktail

Choosing a superior base for your coffee cocktails, whether you’re after a caffeine hit or its flavorful mimic, is essential. Mr Black Cold Brew is popular among espresso martini lovers due to its richer flavor. For those who prefer tequila, Quintaliza Tequila offers a unique double-distilled reposado that ages in coffee barrels, bringing a complex profile of caramel and nutty notes. Straightaway’s Accompani Coffee Liqueur incorporates cold brew from Stumptown Coffee Roasters and local Meadowfoam honey, creating a warm, smooth taste ideal for enhancing any coffee cocktail.

The presentation of many coffee cocktails mirrors that of their café counterparts, with barista art replaced by a mixologist’s garnish – beginning with a delicate layer of cream atop the deep, coffee-inspired concoction. Experts at The Polo Bar in Dubai highlight the critical role of a dry shake in crafting coffee cocktails. Initially, mix all ingredients with ice, strain, then shake again without ice to develop a creamy layer for an exquisitely structured drink.

Irish Coffee is perhaps the sole cocktail where using black coffee is appropriate, though it’s less dense than espresso and can dilute the drink or diminish its robustness. A clever workaround is to employ Nespresso pods, particularly their iced espresso varieties engineered for optimal flavor when mixed with milk or ice. “Although you can use any Nespresso capsule for cocktails, the Ice Leggero and Ice Forte pods are specifically designed for iced drinks, accounting for ice melt and creating the ideal sipping experience,” explains James Pergola, Nespresso’s Coffee Ambassador. “These were intentionally crafted without an intensity rating to serve as perfect coffee cocktail ingredients.”

Nespresso Ice Leggero and Ice Forte pods are perfectly suited for coffee cocktails.

When drinks curdle, they segregate the flavors and create a dissonant taste experience. This often happens when mixing a hot, acidic base like coffee with cold or less acidic substances, which is common in cocktail making. To prevent this, cool your coffee prior to mixing and avoid dairy, as it promotes curdling.

While coffee beans make a simple and effective garnish for coffee cocktails, other options can enhance both the visual appeal and taste of the drink. Consider using freshly grated nutmeg, cinnamon, coconut flakes, or dehydrated orange slices, which all rest beautifully atop foamy drinks after a thorough shake. “For an elegant touch, try a sugared rim,” suggests Pergola. This involves moistening a glass’s rim with simple syrup and dipping it in sugar. Alternatively, a fresh orange slice adds a “zesty punch” that complements the intense flavors of a coffee cocktail.

One Community. Many Voices. Create a free account to share your thoughts.

Our community focuses on fostering connections through open and thoughtful dialogue. We encourage our readers to engage, share perspectives, and discuss ideas in a respectful environment.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.

NEW YORK, Aug. 26, 2024 /PRNewswire/ — Today, Deko Cocktails, a newly launched line of expertly crafted ready to serve cocktails, is excited to announce their official US launch in over 40 initial states.

Deko Cocktails is redefining the ready-to-drink market by elevating the home drinking experience with our ultra-premium, ready-to-sip cocktails. We blend high-quality spirits like hand-macerated cucumber vodka and barreled aged bourbon whiskey with unique botanicals and all-natural ingredients such as yuzu, elderflower, and English lavender.

Our cocktails recreate those from the world’s most prestigious bars, offering a luxury cocktail experience at your fingertips. With Deko Cocktails, you can enjoy expert mixology at home, transforming your evenings with indulgent and sophisticated flavors.

“We couldn’t be more excited to unveil Deko Cocktails to the world – this has been a project in the making for quite some time and we believe we offer consumers a new spin outside of traditional canned cocktails,” states Michael Handman. Handman continues, “The time is now for the ready-to-pour sector and we have no doubt that we’ll become a leader in the space in the year to come, as a result of the liquid at-hand, the team on-board and the clear vision we have for the business in 2024 and beyond.”

Deko’s go-to-market strategy involves launching in key states, including California, Florida, New York, and New Jersey, through Park Street Importers.

Deko Cocktails are also available in Massachusetts via Craft Massachusetts, part of the Sheehan Family Companies, and in Illinois through LibDib. We are excited about our strong partnership with Total Wine & More, as well as offer our products through our direct-to-consumer platform, reaching over 40 states.

“Between NIPYATA! and LiquidRails we’ve been in the bev alc e-commerce industry for over a decade and we’ve seen (and tasted) a wide array of hundreds of Ready To Drink Cocktails,” states Will Hench, Co-Founder of LiquidRails and NIPYATA!

Hench continues, “I can confidently say that I’ve never been more excited nor bullish about a Ready To Drink Cocktail launch as I am about Deko. Without question, this product is the highest quality, most delicious we’ve experienced since our launch. I want to run a ‘Pepsi Challenge’ style campaign against the best bartenders in the world and see how Deko Cocktails stand up. The product is that good. We are honored to have Deko running on LiquidRails for their DTC e-commerce fulfillment and digital marketing. The Deko team is positive, innovative and awesome to work with – we cannot wait for cocktail lovers across the United States to be able to enjoy this fantastic product.”

To learn more visit www.dekococktails.com or check us out via @dekococktails on social media.

Company Contact
Michael Handman
Deko Cocktails
347-833-8743
michael@dekococktails.com

Communications Contact
Taylor Foxman
The Industry Collective
609-432-2237
382336@email4pr.com

View original content to download multimedia:https://www.prnewswire.com/news-releases/deko-cocktails-a-newly-launched-line-of-expertly-crafted-ready-to-serve-cocktails-announces-official-us-launch-in-over-40-states-302230402.html

SOURCE Deko Cocktails