Recipes 248

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.

Ashley and Shawn Beach are on the cusp of launching their own business as they prepare to open the first Narwhal’s Crafted Frozen Cocktails franchise in Illinois, located in Edwardsville. This long-awaited venture is set to debut in late October, marking it as Narwhal’s fourth location.

Initially employed at Gateway Classic Cars, the couple aspired to co-own a business together. After contemplating a franchise with Scooter’s Coffee, a celebratory visit to Narwhal’s sparked their interest in pursuing a franchise with the frozen cocktail bar. Their quick outreach to Narwhal’s led to a responsive communication with co-founder Brandon Holzhueter, solidifying their path forward.

The Edwardsville site has been in development for two and a half years. Identifying the ideal location was key for the Beaches, who were drawn to the old fire station site for its vibrant atmosphere and accessibility to nearby businesses like Sneaky’s Bar & Burger Joint and the Wildey Theatre.

The new venue will span nearly 3,100 square feet, embracing a nautical theme and retaining the signature brand message. Holzhueter is optimistic about the successful continuation of the brand’s vibe, product quality, and service standards at this new location.

Future expansion is also on the horizon, with plans to grow beyond the current area. This location is strategically chosen to support future franchises without losing the quality associated with Narwhal’s Crafted.

This establishment specializes in crafted frozen cocktails, alongside offerings of beer, mocktails, and dog-friendly treats. It creates a welcoming environment, allowing guests under 21 until 7 p.m. with adult supervision, and well-behaved dogs are welcome on the patio. While the bar does not serve food, patrons can enjoy meals from nearby restaurants.

Notably, the Edwardsville venue will share the property with Salt + Smoke, a St. Louis eatery also slated to open in the area, fostering a conducive atmosphere for patrons.

Narwhal’s Crafted was founded in 2016 and has since opened locations in St. Louis and Chesterfield, with a mobile unit available for events. The Edwardsville location will be situated at 400 N. Main St., Suite A. More information can be found on their website.

“Ice cold” sometimes isn’t enough during the intense Colorado summer heat. This season, the trend is switching to frozen drinks, offering a refreshing way to cool down. From classic slushies to innovative frozen concoctions, here are five top spots in Denver where you can indulge in delicious frozen cocktails this summer.

Swanky’s Vittles and Libations

• Location: 1938 Blake St., Denver
• Hours: Monday 4 – 11 p.m., Closed Tuesday and Wednesday, Thursday 4 – 11 p.m., Friday 4 p.m. – 1:30 a.m., Saturday 12 p.m. – 1:30 a.m., Sunday 12 – 10 p.m.

Swanky’s has become a LoDo favorite since 1998, celebrated for its cozy Midwest-themed atmosphere and classic comfort food. Here, the highlight is the Adult Slushies — regarded as “Denver’s Best Frozen Cocktails.” With flavors like The Big Lebowski, Frosé, and Dreamsicle, there’s something for everyone. Don’t forget to try the Biggie Size for discounted refills!

My Neighbor Félix

• Location: 1801 Central St., Denver
• Hours: Monday – Thursday 11 a.m. – 10 p.m., Friday 11 a.m. – 11:30 p.m., Saturday 10 a.m. – 11:30 p.m., Sunday 10 a.m. – 9:30 p.m.

Known for its vibrant ambiance and Mexican-inspired menu, My Neighbor Félix also shines with its drink offerings. The Frozen Signature Margarita and the Frozen Strawberry-Banana Margarita provide the perfect blend of chill and flavor. Whether you stick to classics or venture into fruity territory, these frozen drinks are a must-try.

Adrift Tiki Bar

• Location: 218 S Broadway, Denver
• Hours: Tuesday – Thursday 5 – 10 p.m., Friday – Saturday 4 p.m. – 12 a.m., Closed Sunday and Monday

Adrift offers a tropical Tiki escape right in Denver. Its menu features familiar favorites like Mai Tais and Piña Coladas alongside treats like the Frozen Chi Chi. With its inviting decor and cool cocktails, Adrift is ideal for anyone looking to unwind on a hot day.

Avanti Denver

• Location: 3200 Pecos St., Denver
• Hours: Sunday 10 a.m. – 10 p.m., Monday – Thursday 11 a.m. – 11 p.m., Friday 11 a.m. – 1 a.m., Saturday 10 a.m. – 1 a.m.

Since opening in 2015, Avanti has established itself as a culinary hot spot featuring a variety of chef-driven concepts. The Big Chill at Wolf Bar offers a selection of delightful boozy slushies, perfect for savoring while enjoying rooftop views.

Happy Camper

• Location: 3211 N. Pecos St., Denver
• Hours: Monday – Wednesday 11 a.m. – 12 a.m., Thursday 11 a.m. – 2 a.m., Friday 10:30 a.m. – 2 a.m., Saturday 9:30 a.m. – 2 a.m., Sunday 9:30 a.m. – 12 a.m.

Happy Camper is renowned for its lively atmosphere, delightful pizza, and impressive frozen drink menu. The Frozen Passionfruit Margarita is a must, offering a tart and tropical experience that pairs perfectly with a slice of pizza — ideal for summer afternoons.

With these venues offering some of the best frozen cocktails in Denver, you’re all set to beat the summer heat in style.

The world of rum cocktails is often misunderstood, overshadowed by sugary concoctions; however, the versatility of rum shines in various refined cocktails. Joy Spence, the Master Blender at Appleton Estate and the first woman to hold this title, shares her five favorite rum cocktails, enhanced by modern twists from Nathan Larkin, co-owner of Speak in Code bar in Manchester.

1. Daiquiri

The classic Daiquiri is a staple of rum cocktails, known for its simplicity and perfect balance of lime and sugar. Here’s the modern take from Speak in Code:

• Ingredients:
  • 50ml White Rum
  • 25ml Freshly squeezed lime juice
  • 15ml 1:1 sugar syrup
  • 3 drops saline solution (20% non-iodised salt in filtered water)

The key lies in mastering the shake to achieve a silky texture.

2. Mai Tai

Originally meaning “the very best” in Tahitian, a proper Mai Tai should be a balanced reflection of its rum origins, avoiding the common pitfalls of excessive fruitiness. Speak in Code’s version includes:

• Ingredients:
  • 25ml White Rum
  • 10ml Aged Rum
  • 15ml Dry Curacao
  • 5ml Angostura Di Amaro
  • 5ml Overproof Rum
  • 25ml Lime Juice
  • 20ml Smoked Vanilla & Halva Orgeat
  • Grated nutmeg for garnish

This tender balance showcases the rum without overly masking it with sugary additives.

3. Old Fashioned

A surprising contender for a rum-based drink, the Old Fashioned is traditionally a bourbon cocktail. Speak in Code enhances this with dandelion elements:

• Ingredients:
  • 60ml Aged Rum
  • 10ml Dandelion Demerara
  • Dandelion Bitters

The dandelion adds an intriguing layer of flavor, exemplifying how rum accommodates greater experimentation.

4. Stormy Valley

A new interpretation of the Dark and Stormy, this cocktail reflects the essence of Appleton Estate’s Jamaican roots:

• Ingredients:
  • 50ml Aged rum
  • 10ml clarified lime
  • 20ml Ginger cordial
  • 70ml carbonated water
  • Lapsang bitters on top

This variant uses homemade ginger cordial for depth without the overwhelming presence of standard ginger beer.

5. Rum Punch

Dating back to the 17th century, this rum punch pays homage to its origins while elevating the classic recipe:

• Ingredients:
  • 35ml White Rum
  • 10ml Peach wine
  • 5ml Peach blossom distillate
  • 10ml Lime juice
  • 20ml Lacto fermented peach & oats
  • 30ml Pimento spiced pineapple

Larkin’s twist on this classic results in a cocktail that emphasizes balance, highlighting rum’s unique abilities without overwhelming it with sweetness.

These five cocktails illustrate the true spirit of rum’s versatility, demonstrating that with the right ingredients and techniques, this misunderstood spirit can shine in sophisticated ways.

Caroline Pardilla, a pioneer in the cocktail blogging scene, is celebrating the release of her new book, Margarita Time: 60+ Tequila & Mezcal Cocktails, Served Up, Over & Blended. This event will take place on Saturday, July 12, from 3 to 6 p.m. at Shaker Mill in Santa Barbara.

With over 60 recipes collected from mixologists worldwide, Pardilla’s book is a tribute to the beloved margarita. Her career in cocktail culture began over 20 years ago amid the cocktail renaissance in Los Angeles. She is recognized for her blog, Caroline on Crack, and has received accolades such as LA Weekly’s “Best Bar Blogger.” Pardilla has also served as a drinks editor for Los Angeles Magazine and is currently a judge for the LA Spirits Awards and the James Beard Awards.

To highlight her new book, the release party will feature a tasting sponsored by St. George Spirits, with an education table led by Carin Larson. Attendees can expect a variety of cocktails, including Shaker Mill’s award-winning Jaguar Moon margarita, a mezcal margarita jello shot, and a mango-mezcal Boozy Snow Cone.

The event promises a delightful combination of cocktails and Pardilla’s engaging writing, making it an enjoyable afternoon for all. Shaker Mill is located at 418 State Street, Santa Barbara. For more information about the venue, visit Shaker Mill’s website.

In June 2025, four restaurants in Memphis closed, with three of them being long-time favorites in their neighborhoods. Despite a relatively strong restaurant scene this year, these closures mark a notable shift, especially after only three closures were recorded in May.

Restaurants that Closed

Alchemy

The Cooper-Young cocktail bar, Alchemy, permanently closed on June 28. Co-owners Bert Smythe and John Littlefield founded the bar in November 2011, later passing it on to Nick Scott and Tony Westmoreland in 2016. Alchemy announced its closure on social media, expressing gratitude for the community’s support and reflecting on the joy it brought to patrons over the years.

Hooters Downtown

The Hooters location in Downtown Memphis shut its doors on June 4 as part of a wider closure of nearly 30 locations nationwide, following the company’s bankruptcy filing in March. The brand reassured customers of its commitment to supporting team members during this transition and emphasized its intention to continue its legacy through a franchise model.

Sidecar Cafe

After operating for 25 years, Sidecar Cafe closed on June 21. This beloved sports bar on Whitten Road was known for fostering a tight-knit community among locals and bikers. A heartfelt message shared on Facebook reflected on the cafe’s role as a home for many and paid tribute to its late owner, Mike Robilio.

The Archives Bar & Bistro

Located in Hotel Napoleon, The Archives Bar & Bistro closed in late June, just shy of its one-year anniversary. Chef Phillip Dewayne announced his departure without elaborating on the reasons for the closure but expressed gratitude for the support received during the establishment’s brief operation.

These closures highlight the ongoing challenges faced by the Memphis restaurant scene amidst an otherwise strong year for new openings and business stability.