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Jameson® Irish Whiskey is offering a fresh take on the two distinctive tastes with the new, limited-edition Jameson® Cold Brew, an Irish Whiskey infused with natural cold brew coffee flavor.
Created out of a passion for quality, culture and damn good coffee, Jameson Cold Brew is a one-of-a-kind whiskey innovation that celebrates the timeless story that is told when these two tastes become one.
The Jameson community has an immense passion for Irish Whiskey and craft coffee, so when it came time to develop a new innovation, the brand listened to what Jameson fans had been requesting for years. The result is a bold take on two unique tastes that have always belonged together—and now thanks to Jameson, are bottled under one cap.
Nose: Intense rich coffee bean aromatics combined with vanilla nuttiness of Jameson
Palate: Distinctive, bold and natural with refreshing coffee flavor followed by charred wood from the pot still whiskey contribution on the palate. Full bodied, smooth and warming mouthfeel, with notes of toasted oak and dark chocolate
King of Kentucky was established in 1881 as a Kentucky Straight Bourbon Whiskey. Brown-Forman acquired the brand in 1936 from Selected Kentucky Distillers and, by 1940, converted it to a blended whiskey until it was discontinued in 1968. In 2018, Brown-Forman revived the lapsed label paying homage to the brand's past.
King of Kentucky is an annual/on-going periodic release of a single barrel inventory featuring a barrel-strength, minimally-filtered proof presentation, with each release and every barrel being unique.
Due to the rarity of these barrels, there is no defined annual volume. Just like the extra time it takes for the liquid to age, the package will also show a personal craftsmanship. Every bottle tells the story of its origin through the details on the front and back of its package. All were filled, bottled, wax-dipped, and numbered by hand with details including proof, age, warehouse location, lot number, serial number, and barrel number, all selected by Master Distiller Chris Morris.
Nose: Rich notes of dark honeycomb, caramel, marzipan and toasted coconut are enhanced with hints of toasted hazelnut, vanilla and dried apricot fruit. All are brightened with resinous oak, cinnamon and clove spice character.
Palate: Creamy honeycomb and crème brûlée caramel coat a rich oak backbone that dance with hints of ripe melon, dry apple peel and cardamon spice.
Finish: Long and warm with an apple peel dryness.
FEW Cold Cut is a new expression in the ever-innovating Evanston, IL-based brand’s portfolio in which cask-strength FEW bourbon is mashed, fermented, distilled, aged and bottled at the FEW distillery, then “cut” with cold brew coffee for an entirely new drinking experience.
FEW Cold Cut begins with dark, roasted coffee on the nose followed by the classic FEW Bourbon flavor of cinnamon and clove backed up by corn sweetness and oak with hints of coffee that build sip after sip before a soft, approachable finish that lingers on the palate. Because it is cut with cold brew rather than hot coffee, drinkers will experience a smoother taste with less astringency.
“There are a million applications for FEW Cold Cut from cocktails to cooking. I’m going to try it out in a Manhattan this Thanksgiving to see if I can counteract some of that big turkey dinner,” quipped FEW Spirits founder and master distiller Paul Hletko.
An initial 1,000 cases will be available nationwide in November in 750ml bottles. It can also be purchased online through ReserveBar.com.
The Cold Cut Manhattan
- 2 ½ oz FEW Cold Cut
- 1 oz Sweet vermouth
- 2 dashes Angostura bitters
- Flamed orange twist to garnish
- 3 Coffee beans to garnish
Add all ingredients to mixing glass. Add ice. Stir until mixing glass frosts over. Strain into a chilled cocktail glass, or into rocks glass over ice. Garnish with flamed orange twist and three coffee beans.
Coquito, meaning “little coconut” in Spanish, is a festive Puerto Rican holiday drink that is synonymous with BACARDÍ’s Caribbean roots. To enjoy this festive drink, simply pour over ice and garnish with two cinnamon sticks.
BACARDÍ's delicious Coquito embodies the brand's traditional rum production with a silky coconut flavor, toasty spices, and hints of vanilla and cinnamon that celebrate the Caribbean culture and holidays.
The rich, cream-based, coconut liqueur is perfect for sharing special moments with family and friends. BACARDÍ Coquito is gluten free and made with BACARDÍ’s Superior Rum and natural flavors.
From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, "What is the last thing you'd want to drink before you die?", with bartender profiles, portraits, and cocktail recipes.
Everyone knows the parlor game question asked of every chef and food personality in countless interviews: "What is the last meal you'd want to eat before you die?"
But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita).
The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
Available for Kindle and in hardcover format here.
Espolòn Tequila, at its heart, is a tribute to Mexican culture. The artwork, like the tequila, borrows from the past and gives it a modern twist. Each label tells a story from Mexico’s rich history.
All Espolòn tequilas start with Espolòn Blanco. Unaged, Blanco is the purest expression of Espolòn tequila. Created in the famed hills of Los Altos, this Blanco tequila is double distilled using column and pot stills to give it a perfectly smooth and balanced taste profile. Great on the rocks, this is the one you’ll love shaking into all the best tequila cocktails.
Aroma: Delicate, sweet agave; floral, tropical fruit and lemon zest aromas; hint of pepper.
Palate: Soft mouthfeel, light- to medium-bodied palate with bright agave flavor; notes of pepper, vanilla bean, grilled pineapple and spice.
Finish: Elegant, clean finish that ends with a hint of spice.
Smoke and spice make everything nice on National Mezcal Day, October 21.
Smoke and Fire
Recipe and image courtesy of Montelobos Mezcal
- 0.75 part Montelobos Mezcal
- 0.75 part Ancho Reyes Chile Liqueur
- 0.75 part Milagro Silver Tequila
- 1 part Fresh lime juice
- 0.5 part Agave nectar
- Lime wedge to garnish
Using a lime wedge, wet the rim of an Old Fashioned glass, salt it and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.
Beautiful Booze created this enticing cocktail that works for National Mezcal Day on October 21, Halloween, and the entirety of autumn.
Smoke, Mirrors and Colors
Recipe and image courtesy of Beautiful Booze
- 1.5 oz. Crystal Head Aurora
- 1 oz. Dry vermouth
- 0.5 oz. Mezcal
- Dry ice for smoke effect
Add all ingredients to mixing glass; stir. Strain into a coupe glass with dry ice. CAUTION: This cocktail uses dry ice—use with caution and DO NOT ingest.
Read expert advice on how they are approaching marketing to help their businesses stand above the competition.
Packed with insights from world-class operators, social media influencers, and top industry consultants, you won’t want to miss these strategies you should be implementing today.
Use this guide to get your marketing on the same level as the best. Download now!
Internationally renowned mixologist Joe Schofield has worked at some of the best bars in the world, from the American Bar at The Savoy Hotel to the Tippling Club in Singapore.
Schofield's reputation for creating superlative cocktails—from classics to contemporary innovations—has led to numerous awards and much acclaim within the bartending industry.
His first book includes 100 recipes for the creme de la creme of classic cocktails with details on how to make them using only the finest ingredients, including his personal recommendations for the most suitable spirits, mixers and garnishes for each recipe.
Available for Kindle and in hardcover format here.
Welcome autumn and celebrate National Vodka Day with this crushable cocktail from Beautiful Booze.
Recipe and image courtesy of Beautiful Booze
- 2 oz. Seagram’s Extra Smooth
- 4 oz. Grapefruit juice
- 0.25 oz. Grenadine
- Grapefruit slice to garnish
- Umbrella to garnish
Add grenadine to a highball glass. Add grapefruit juice and Seagram’s Extra Smooth to a shaker. Shake then strain over ice into highball glass. Garnish with grapefruit slice.
This elegant cocktail is a sophisticated way to celebrate National Vodka Day.
Recipe and image courtesy of CÎROC Vodka
- 1.5 oz. CÎROC Vodka
- 1.5 oz. Pomegranate juice
- 0.25 oz. Elderflower liqueur
- 1 splash Champagne
- Edible orchid to garnish
Combine CÎROC™ Vodka, Pomegranate Juice and Elderflower Liqueur in a shaker with ice. Shake well and strain into a chilled coupe glass. Top with a splash of Champagne. Garnish with orchid flower.
As attractive as it is refreshing, this cocktail combines matcha with ginger beer.
The Belvedere Morning Twist
Recipe by Chef Candice Kumai; Image: Belvedere Vodka
- 1.5 oz. Belvedere Vodka
- 0.75 oz. Lemon juice
- 0.75 oz. Honey syrup
- 1 oz. Matcha tea
- Ginger beer to top
- Edible dried roses to garnish
Shake all ingredients but the ginger beer together. Strain into highball glass and top with ginger beer. Garnish with dried roses.
NEFT Vodka—Russian for "oil"—is ultra-premium vodka new to the US that's packaged in a unique, specially made oil barrel. Pure alpine spring water and the best quality grains are the basic ingredients for its wonderful, natural taste.
NEFT Vodka exclusively uses four types of European rye grains: Rapidly, Amato, Pollino and Askari. NEFT doesn't use any additives, such as sugar or honey, or any natural or artificial flavorings. The slightly sweet finish is attributable to the base of pure rye distillate as well as the unusual cleanness of the alcohol.
The barrel chills quickly, won't shatter or break, is recyclable, and can be transported easily.
NEFT Vodka exclusively uses four types of European rye grains: Rapidly, Amato, Pollino and Askari. NEFT doesn't use any additives, such as sugar or honey, or any natural or artificial flavorings. The slightly sweet finish is attributable to the base of pure rye distillate as well as the unusual cleanliness of the alcohol.
NEFT Vodka is produced exclusively in small batches using a distillate that is significantly different from that used in conventionally made vodka. In short—NEFT Vodka is in a class of it’s own.
The NEFT barrel won't break, won't shatter, and is easy to recycle and transport.
The NEFT Henry Africa Lemon Drop is a variation on the classic Lemon Drop and pays homage to its creator—Henry Africa, a reinvented war veteran-turned-eclectic-collector of Tiffany lamps and rare motorcycles who was responsible for the "fern bar" craze.
The NEFT Henry Africa Martini
Recipe and image courtesy of NEFT Vodka
- 1.75 oz. NEFT Vodka
- 0.75 oz. fresh Lemon juice
- 0.25 oz. Simple syrup
- Splash of Orange liqueur
- Dash of Angostura bitters
- Tajin sugar for rim
- Lemon wheel to garnish
Shake all ingredients with NEFT Vodka and ice. Strain into a Tajin sugar-rimmed martini glass. Garnish with a citrus wheel.
Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.
To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.
He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.
Available for Kindle and in hardcover and audiobook formats here.
The unique and sophisticated flavors natural to cachaça give you and your bar team the opportunity to create irresistible Old Fashioned riffs with Brazilian flare.
Brazilian Old Fashioned (a.k.a. Antiquado)
Recipe and image courtesy of Novo Fogo Cachaça
- 2 oz. Novo Fogo Barrel-Aged Cachaça
- 0.5 oz. Cinnamon syrup
- 2 dashes Scrappy’s Chocolate Bitters
- Orange peel to garnish
Add the cinnamon syrup to the bottom of the glass. Nearly fill the glass with ice, then add cachaça and the bitters. Stir and fill the glass with ice. Twist an orange peel over the glass and then drop it in. Fique tranquilo, amigo (Keep calm, friend).
The Caipirinha is Brazil's national cocktail. You can't fully celebrate National Cachaça Day on September 13 without one on your menu.
Recipe and image courtesy of Leblon Cachaça
- 1.5 oz. Leblon Cachaça
- Half a lime, cut into wedges
- 2 tsp. Superfine sugar or 1 oz. simple syrup
- 1 Lime wedge to garnish
Muddle the lime wedges and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.
Not only does this refreshing drink work for National Cachaça Day on September 13, it's perfect for International Coffee Day on September 29 as well.
Breakfast in Rio
Recipe and image courtesy of Yagaura Cachaça
- 40ml Yaguara Cachaça
- 60ml Cold brew
- 7.5ml Sweet vermouth
- 1 tsp. Coconut syrup
Combine all ingredients in a mixing glass with ice. Stir and strain into stemmed glass.
Cachaça and sage imbue the classic 75 with intriguing notes, giving guests a unique cocktail experience.
Recipe and image courtesy of Yagaura Cachaça
- 25ml Yaguara Cachaça
- 15ml Lemon juice
- 3 Sage leaves
- 1.5 tsp. Caster sugar
- 60ml Champagne
- 1 Sage leaf to garnish
Combine first four ingredients in a cocktail shaker. Muddle, then add fresh ice. Shake and strain into flute. Top with Champagne. Garnish with sage leaf.
Give the Mai Tai a bit of Brazilian flavor with Ypióca Cachaça.
Brazilian Mai Tai
Recipe and image courtesy of Ypióca Cachaça
- 1.5 oz. Ypióca Brasilizar Cachaça Prata Classica
- 3 oz. Mai Tai mix
- Splash Soda water
- Float of English Harbour Rum
- Lime wheel to garnish
Combine cachaça and Mai Tai mix in shaker with ice. Shake and strain into glass. Add splash of soda water and float of English Harbour rum. Garnish with lime wheel.
When you sip Novo Fogo cachaças, you taste the rainforest and the terroir of their tropical environment. The distillery is in the heart of Brazil’s coastal rainforest, Floresta Atlântica. Designated by UNESCO as the world’s second-largest Biosphere Reserve for its animal and plant diversity, the Atlantic Rainforest is Novo Fogo's love, passion, project, and home.
The Novo Fogo distillery and organic sugarcane plantation are located at the base of the Serra do Mar coastal mountain range, in the middle of the largest protected patch of Atlantic Forest anywhere in Brazil. The pristine nature around the Novo Fogo distillery inspires the brand to make delicious organic cachaça and to take a moment to appreciate a vida mais simples, the simpler life. The distillery’s location is magical: the mountain air is fresh and sweet, carrying the scents of rainforest flowers, banana and lime trees, and the salty sea breeze. There’s no pollution here, and thanks to this natural wonder, Novo Fogo may just have possibly the cleanest, best-tasting sugarcane on the planet.
Novo Fogo is committed to maintaining the identity of their clean, healthy sugarcane when they distill it into cachaça. They process it minimally, according to traditional methods and using human hands, in tiny batches (130 liters each), and Novo Fogo uses no chemicals to grow their cane (hence the USDA organic certification). In the end, you should be able to taste the rainforest in Novo Fogo cachaças.
The purest representation of organic sugarcane from Southern Brazil, this silver cachaça proves that terroir matters. The aroma of bananas is immediately present, followed by pleasantly floral rainforest notes that shine through the spirit. Sea salt balances the cachaca’s tropicality, adding a savory quality and settling the overall impression to a mouth-watering sweet red pepper. This cachaça is rested in chemically-inert stainless steel tanks for one year to smoothen it without changing its flavor. 40% ABV
This expression marries the savory identity of Novo Fogo Silver Cachaça with the vanilla notes of their oak-kissed Barrel-Aged expression. It’s aged for one year in re-purposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend. Aged one year in American oak. 43% ABV
Novo Fogo ages their organic cachaça distillate in 53-gallon American oak bourbon barrels that have been taken apart, sanded, and re-toasted. The two- to three-year process takes place in the heat and humidity of their home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper. Aged two years in America oak. 40% ABV
This expression is the first two-woods cachaça broadly available in the USA, and it mixes the Brazilian South’s two favorite woods. Novo Fogo ages this cachaça in re-purposed oak barrels and finishes it in casks of arariba (Brazilian zebrawood) for a natural red color and a distinctive mountain earthiness. This truly unique cachaça suggests tropical fruit, grass, cinnamon bark, and other holiday spices; it can be sipped alone or as the base spirit in twists of classic cocktails like the Sazerac. American oak + Zebrawood. 42% ABV
Graciosa is a reflection of Novo Fogo's love for the rainforest and the historic road that crosses it on its way from the mountains to the ocean. This expression is aged for two years in re-purposed oak and finished for 18 months in castanheira do Pará (Brazil nut) barrels, lending it a vibrantly aromatic yet creamy disposition: starting with pecan and orchids on the nose, the palate morphs into cherry custard and finishes with pleasant notes of soft clove and anise. American oak + Brazil nut woods. 42% ABV
To mature the Colibri expression (“hummingbird” in Portuguese), Novo Fogo moved the cachaça back and forth over the years between re-purposed oak barrels and amburana (Brazilian teak) barrels. The predominant spices of vanilla and toffee (from the oak) and cinnamon and chestnuts (from the teak) come together in a balanced expression that also includes tropical fruit such as banana and passionfruit but finishes playfully with notes of snickerdoodle. American oak + Brazilian teak woods. 42% ABV
Single Barrel 33
So many flavors developed in this expression after three years in the barrel, and they all shine boldly: sweet and savory clove, allspice, and pear dominate the nose and they are followed by baked apple, dried apricot, and tobacco leaf in the palate. It finishes brightly in a citrus cover that pairs equally well with aperitifs and dessert. Aged three years. Released in 2016. 44.5% ABV
Single Barrel 85
After a couple of years in the barrel, Novo Fogo cachaças develop uncommon combinations of characteristics, and Barrel 85 is no exception. Starting herbal on the nose with sage and wet rainforest leaves, this spirit morphs on the palate to fresh apples and then baked apples (yes). The finish is another new direction—paprika and chocolate—and somehow this whole thing works so well that it might be hard to put it down. Aged three years. Released in 2016. 42.5% ABV
Single Barrel 136
Barrel 136 is a rare expression that makes the mind wander far off, seeking to understand it. Take the finest cracker that money can buy, dip it in butterscotch sauce, then sprinkle finely-granulated sea salt on it. When you’re good and ready, dip this fine concoction into a glass of Cabernet and let it sun-dry on a tropical island beach near a rainforest. When it’s no longer dripping but not quite dry either, bite into it. That’s how Barrel 136 tastes. Whoa, there goes an albatross! Aged five years. Released in 2016. 41% ABV
Single Barrel 207
A winter spirit for a winter day, Barrel 207 wakes you up with a strong bitter chocolate nose. It softens in the palate with notes of the spices you may find in cinnamon bread—vanilla, orange peel—but in the creamiest of ways. For good measure, this expression finishes with allspice and coffee, so you can sit for a while and think about it. Aged two years. Released in 2016. 45% ABV
Avuá Cachaça is a company passionate about the culture, heritage and ecology of Brazil. The brand has a strong commitment to sustainability of its products and its supply chain. Regarding the woods of cachaça, Avuá works to ensure replanting and sourcing from sustainable stocks, as well as improving and optimizing their supply chain over time, and contributing over time to a larger conversation about the sustainability of cachaça.
Cachaça has a deep and unique history of wood aging in French Oak and a variety of indigenous woods—28 in all, far more than any other spirits category—which impart unique flavor notes and cocktail applications and pairings to each. Avuá Cachaça celebrates that history with several offerings.
Rested in stainless steel casks before being hand bottled. The result is a lush and crisp spirit with subtle floral notes perfect for exciting new cocktails, or the classic Caipirinha.
Avuá Still Strength
Reflects the best of Avuá at 90 proof—the taste and strength intended by nature and alchemy. Like Prata, it is rested in stainless steel casks before being hand bottled. Explore this bold and crisp spirit with vegetal and banana notes perfect for cocktails that call for a higher-proof base distillate such as tiki and stirred drinks.
Following Brazilian tradition, Avuá Oak is aged for up to 2 years in French Oak, or carvalho, previously used to age white wine. Carvalho, the most common wood used for cachaça aging in Brazil, imparts notes of vanilla and butterscotch. Oak-aged cachaça finishes dry with a slight bitterness that has many layers for an exquisite sipping spirit. It is also the perfect base for stirred cocktails and tropical cocktails like the Mai Tai or Planter's Punch.
aged in Amburana wood, found only in the forests of Latin America. Resting in this indigenous wood produces a stunning mix of warm and savory notes on the nose and palate that provides a truly unique taste experience for cocktail experimentation or sipping neat.
Avuá Jequitibá Rosa Aged Cachaça
Single-sourced from the hills of Carmo, Rio de Janeiro, Brazil. Hand-crafted and aged up to two years in a jequitibá rosa cask, a high density, dark-colored hardwood found only in central and southern Brazil. Produced in a single barrel, this jequitibá rosa aged cachaça is our third offering in a series of native wood experiments. The large vertical cask of dark, rich wood imparts a light fruity aroma with a delicate yet slightly bitter flavor.
Aged in tapinhoã wood, an extremely rare hardwood found in parts of South America. The spirit is aged in a barrel used decades ago by our distiller's father. After a lengthy recommissioning process, and up to 2 years of aging, we are proud to offer our second unique Brazilian wood offering. This wood imparts flavors of toasted coconut, fresh honeycomb, and caramel. The soft, sweet notes imparted by the wood create the perfect sipping spirit.
Hand-crafted and aged up to two years in bálsamo wood casks, a high density, burgundy colored hardwood native to South and Central America. These tall trees with a fine grain impart a herbaceous aroma with a flavor that hints at minerality, citrus and bitterness.
Destilaria Maison Leblon is a fully-integrated craft distillery exclusively owned by—and producing only—Leblon Cachaça.
Leblon's philosophy is that a great cachaça is made in the cane field first. Just like a great French wine, Leblon treats its cane with the utmost respect and care, ensuring that the final product represents everything that this fruit has to offer. And like the production of the eau-de-vie for cognac or Scotch whiskies, alambic cachaça is made via the traditional batch method in copper pot stills.
The cachaça is aged for up to six months in brandy cured casks from France, polishing the spirit without altering the fruity cane nose. After aging, the cachaça is ready for assembly. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira combine the various batches to build a complex flavor in terms of sensory attributes.
Fresh-pressed cane juice micro-distilled in alambic pot still at the Maison Leblon in Minas Gerais, then rested for six months in vintage French oak barrels. The result is a lively, fruity nose with complex layers of flavors and an ultra-smooth finish. Drink neat, with fruit juice, or in a Caipirinha—the simply delicious and treasured Brazilian National cocktail. 40% ABV
Leblon Reserva Especial
This special distillate is aged up to two years in the highest grade new Limousin French oak and expertly blended by Master Distiller Gilles Merlet. Single batch distilled in alambic pot stills, the result is a complex smooth spirit with notes of honey, caramel, and pine nuts. 40% ABV
Yaguara produces small-batch artisanal cachaça. Perfectly blended for a refined taste. The product of five generations of family passion. Yaguara combines the latest in spirits technology with a century of the knowledge of artisanal craftsmanship.
The finest white cachaça in the world (at least they think so). Yaguara blended is an organic artisanal blend of 10-month rested cachaça and the Meneghel family recipe of aging it in European Oak barrels for 5 to 6 years. The result is an refined, award-winning liquid which aims to take cachaça into the wider cocktail world and push the boundaries of Brazil's national spirit. 41.5% ABV
Yaguara’s first expression of aged cachaça. Ouro follows on Yaguara's passion for exploring the new flavors and taste profiles that Brazilian woods can provide. Ouro is a blend of two native woods—Cabreúva and Amburana—together with American Oak. Lovely for sipping neat but also and an extremely funky liquid to play with in cocktails. 42% ABV
Yaguara's classic small-batch white cachaça. Having taken the heart of the distillation process, Yaguara rests the liquid in inox steel (non-corrosive stainless steel) for 8 months to breathe. The result is a smooth, rustic cachaça, making it perfect for Brazil’s most famous cocktail, the Caipirinha. 40.5% ABV
The story of Ypióca began in 1843, when Dario Telles de Menezes, who would go on to found the Ypióca Group, landed in Fortaleza, Brazil. He had traveled from Portugal, and ended up settling in Maranguape, near Fortaleza. His original intention was to farm sugarcane, but the farming business proved challenging and Menezes turned his focus to distillation. Three years later, the first Ypióca Cachaça was distilled and Ypióca was founded, making it the oldest Brazilian brand still in operation. The name Ypióca comes from the indigenous Tupi-Guarani language, and translates to "red earth," alluding to the fertile soil conducive to farming cane sugar.
The Ypióca story continues to evolve and advance. In looking to the future, Ypioca maintains a strong focus on environmental sustainability. Ypióca owns and manages its own sugar plantations, allowing the company to choose varieties of sugarcane to complement various types of soil, and till the land with an eye toward soil preservation rather than maximum yield. Not letting any part of the process go to waste, Ypióca's spent sugarcane becomes recycled cardboard boxes in which the product is shipped.
Ypióca Brasilizar Cachaça Prata Classica
Classica is distilled in a column still from fresh pressed sugarcane juice. The sugarcane comes from Ypióca-owned sugar fields and is aged for one year in Brazilian freijó wood vats. 40% ABV
Ypióca Brasilizar Cachaça Prata Reserva Especial
Cachaça distilled from fresh pressed sugar cane and aged for two years in Brazilian freijó wood vats. Each bottle is hand-woven in carnauba palm, a tree indigenous to northeastern Brazil. 40% ABV
Ypióca Brasilizar Cachaça Ouro Reserva Especial
Cachaça distilled from fresh pressed sugar cane and aged for two years in balsam wood vats. Each bottle is hand-woven in carnauba palm, a tree indigenous to northeastern Brazil. 40% ABV
Enjoy two of life’s greatest pleasures—coffee and alcohol—with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.
First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 80 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Golden Velvet and Death By Caffeine. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!
Available for Kindle and in hardcover format here.
Heat and smoke from roasted-chipotle-infused tequila add balanced spiciness to this boozy Mexican Coffee.
Chipotle Mexican Coffee
Recipe and image courtesy of Tanteo Tequila
- 2 oz. Tanteo Chipotle Tequila
- 5 oz. Freshly brewed coffee
- 0.5 tsp. Granulated white sugar
- 1 tsp. Brown sugar
- Whipped cream for topping
Add fresh coffee to glass. Stir in white and brown sugars until dissolved. Add Tanteo Chipotle Tequila and stir. Top with whipped cream.
Australian whisky and cold-brew coffee liqueur elevate the standard Old Fashioned with deep, roasted coffee flavors.
Starward Cold Fashioned
Recipe and image courtesy of Starward Whisky
- 2 oz. Starward Nova Australian whisky
- 2 oz. Mr. Black Coffee Liqueur
- 1 dash Orange bitters
- Orange zest to garnish
Combine all in a mixing glass with ice and stir until very cold. Serve in a rocks glass over one large rock with an orange zest.
Espresso coffee liqueur, sweet vermouth and ultra-premium rye whiskey combine for a rich and sophisticated sip.
Recipe by Jeremy Oertel; Image: Carpano
- 2 oz. Carpano Antica Formula
- 1 oz. Lock Stock & Barrel Rye
- 1 tsp. Caffè Borghetti
- 1 dash Mole Bitters (preferably Bittermens)
- Orange twist to garnish
Stir and strain into a Nick & Nora glass. Garnish with an orange twist.
Take the traditional Irish Coffee to entirely new heights with this intriguing, innovative and inviting version.
A Proper Coffee
Created by Sonny Verdini, Bar Manager, TRADE (Boston, MA); Image: Amanda Lewis
- 2 oz. Proper No. Twelve Irish Whiskey
- 1.5 oz. Boston Harbor Coffee Liqueur
- 1 oz. Mandarine Napoleon Liqueur
- 0.5 oz. Bénédictine
- Hand-whipped cream to garnish
- Coffee beans to garnish
Shake and strain into a Nick & Nora glass. Garnish with hand-whipped cream and coffee beans.
Mr Black is a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka. Their roasters source specialty beans from the best growing regions to create a complex liqueur that is bold, balanced and unapologetically coffee.
Each and every bottle is made by hand at their coffee roastery and distillery just north of Sydney, Australia. With half the sugar and 10 times the coffee of old-world liqueurs, Mr Black is the cold brew liqueur for coffee purists.
Made with specialty coffee, vodka, water and sugar. Vegan, vegetarian, gluten-free, contains caffeine.
Caffè Borghetti is a sweet liqueur made with real Italian espresso that has been served at European cafes for over a century.
Caffè Borghetti is a drink that can be enjoyed in many ways. Served at room temperature, it has a warm, round and harmonious taste and served chilled it is exquisitely refreshing.
Aromatic, with a sweet and soft taste and an embracing flavor, Caffe Borghetti has a rich and intense aroma that you will not forget and a lovely aftertaste of espresso coffee, capable of seducing you in every occasion.
Nose: Intense coffee
Palate: Espresso with a touch of sweetness
Finish: Long and flavorful
Alcohol-free drinks have never been more glamorous thanks to this stunning new book by Catherine Salway and Andrea Waters, the brains behind Redemption, one of London's healthiest bar restaurant brands.
Redemption Bar will introduce you to a refreshing new take on alcohol-free drinks and innovative, healthy bar snacks. Learn how to make delicious, guilt-free cocktails and tasty canapés that will dazzle your guests and delight your taste buds.
Packed with nutritious recipes, Redemption Bar has something for everyone, with a variety of vegan, low-sugar and gluten-free recipes available.
Quirky, alcohol-free cocktail recipes include: Lychee and Yuzu Martinis, Pineapple Margaritas, and Strawberry & Mango Daiquiris. The book also offers a range of delicious canapés for light snacks and entertaining, from Slow-roasted Activated Almonds to Miso Glazed Baby Aubergine Skewers.
"At Redemption you can sit in a cool, lively and fun bar environment with friends and enjoy drinks which are delicious, good for you and won't have you waking up the next morning with your head spinning." - Grazia
Available in hardcover format here.
Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book.
All Day Cocktails brings you ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.
Available in hardcover format here.
Help your guests beat the heat and celebrate Labor Day with this frozen vodka cocktail.
Recipe and image courtesy of Belvedere Vodka
Add all ingredients to a blender except for Chandon Rosé. Add a cup of ice to blender. Blend and pour into a wine glass and top or float with Chandon Rosé. Serves eight.
Celebrate Labor Day weekend with this red, white and blue summer sipper.
Born in the LES
Recipe and image courtesy of Boulton & Watt
- 2.25 oz. Ten to One Caribbean White Rum
- 0.75 oz. Mint simple syrup
- 0.25 oz. Blue Curaçao
- 1 oz. Lime juice
- 1 dash of Angostura bitters to top
- 1 dash Peychaud’s bitters to top
- Mint leaves to garnish
Add Blue Curaçao to an empty glass. Fill glass with crushed ice. Shake remaining ingredients and pour slowly over crushed ice. Dash of Angostura and Peychaud’s Bitters liberally over the top. Garnish with mint leaves.
Bourbon plays well with peach flavors in this refreshing whiskey-based summer cocktail.
Summer Old Fashioned
- 2 oz. Woodford Reserve Bourbon
- 0.5 oz. Marie Brizard Peach
- 3 dashes Fee Brothers Peach Bitters
- Orange peel to garnish
Stir down and garnish with an orange peel.
This intriguing summer cocktail is made with mezcal that has been infused with damiana. This cocktail is batched ahead of time for convenient and quick service.
Recipe and image courtesy of GEM&BOLT
- 3 750ml bottles GEM&BOLT
- 75 oz. Dorada Batch (see note)
- Pineapple spears or slices to garnish
Mix GEM&BOLT and Dorada Batch. Prep in batch bottles, such as empty GEM&BOLT bottles with pour spouts. Shake three ounces of batch with ice, strain into rocks glass, and garnish.
For Dorada Batch:
- 2 Pineapples, peeled
- 8 Oranges with peel
- 8 Lemons with peel
- 8 Fresh turmeric roots
Juice all together in centrifugal juicer, strain, and refrigerate.
During his almost 40-year tenure at Wild Turkey, Eddie Russell has distilled and enjoyed his share of rye whiskies, but it was more recently that he began to re-examine the spirit and innovate on the American classic. Today, Eddie celebrates Wild Turkey's legacy as a leading rye whiskey distiller with his latest expression—Master's Keep Cornerstone Rye, the fourth release in the award-winning Master's Keep series. The result is a whiskey of extraordinary maturity, and the oldest rye ever released by Wild Turkey Distilling Co.
Master’s Keep Cornerstone Rye is the fourth release in the Wild Turkey Master’s Keep series, and the oldest rye whiskey ever released by Wild Turkey. For this one-of-a-kind Limited Edition, Eddie hand-picked and set aside a secret lot of his oldest and boldest rye whiskey barrels, all aged from nine to 11 years, then used his nearly four decades of experience to create a perfectly balanced spirit. Aromas of vanilla, black pepper and toasted rye give way to cascading flavors of honey and baked apple before a long and lingering finish of spice and oak.
Empower Cocktails was conceived by Tiffany Hall, a joyous and thankful woman (pictured above)! Tiffany has enjoyed a diverse career in marketing and law in New York City. She has worked at some of the most prominent global companies in wine and spirits, advertising, payments, music and fine arts. Tiffany’s also passionate about community service. Her desire to empower women to be bold, confident and celebrate life encouraged her to create this product while holding a full time professional position.
Tiffany’s first cocktail is the delicious and refreshing Empower Cosmopolitan Martini. It contains sweet potato vodka that comes straight from a family owned farm in Northern California as well as triple sec, white cranberry and lime. Empower is 25 proof and 80 calories per 3 oz. It is best consumed chilled (do not place it in the freezer). All you need is a martini glass and a lime garnish! Or, follow one of our cocktails recipes listed on the cocktails tab. Empower is available in stores in Connecticut, New York, New Jersey, Massachusetts and Rhode Island as well as online.
Empower Cocktails has partnered with several non-profits that champion women’s initiatives including the Voss Foundation, Dress for Success Boston, Kicked it in Heels and the Metro-Manhattan Community Foundation.
Ten To One is guided by the freedom of expression, love of life, and sense of individuality that live deep within our Caribbean DNA. Embracing the belief that the beauty in the blend is what makes us unique, and celebrating the collective spirit shared by those who create their own calling. The beauty is in the blend.
Ten To One Caribbean White Rum is an enticing blend of column still rum from the Dominican Republic and high ester pot still rum from Jamaica, combined to yield a beautiful extra-proof expression. 100-percent rum with no added sugar, color, or flavoring.
This extra-proof expression is a mixological game-changer.
Nose: White pepper, jasmine, ripe citrus, honeysuckle, coriander, and lemongrass.
Palate: Zest, mineral, refreshing, delicate.
Ten To One is a contemporary and elevated blend, created to challenge expectations and reinvigorate the way people taste, experience, and talk about rum.
Ten To One Dark Caribbean Rum is a masterful blend of 8-year-old aged Barbados and Dominican column still rums, combined with high-ester Jamaican pot still rum, and Trinidadian rum. Aged in American white oak ex-bourbon casks. 100-percent rum with no added sugar, color, or flavoring.
Nose: Cooked fruit and baking spices. Esters, banana peel and yellow apple. Nut loaf, toffee, citrus oils, and wet grass.
Palate: Tobacco, cedar, and vanilla. Worn leather. Moderate acidity, textural.
Finish: Dry and clean
Michter's Distillery has released US*1 Toasted Barrel Bourbon and US*1 Toasted Barrel Strength Rye in the past and is now poised to release their first-ever US*1 Toasted Barrel Sour Mash Whiskey in September.
Michter's US*1 Sour Mash was selected by The Whisky Exchange as "Whisky of the Year" for 2019, marking the first time that any whiskey from the United States had ever achieved this honor.
This award winning whiskey is at the heart of Michter's US*1 Toasted Barrel Sour Mash Whiskey. To make this special Toasted release, Michter's starts with fully matured barrels of its US*1 Sour Mash Whiskey and transfers the whiskey into specially toasted barrels for additional aging.
Once the drink of sailors and swashbuckling pirates, rum is the most versatile—and the most varied—spirit in the world. It is consumed neat as a sipping drink, on the rocks, and in a dizzying variety of cocktails, like the mai tai, mojito, and pina colada.
In Rum Curious, author Fred Minnick first takes you on a whirlwind tour of the world of rum, describing its many styles; explaining the great variety of fermenting, distilling and maturing processes; and highlighting distillers and distilleries. Minnick explains the finer point of how to properly taste rum—how to reveal the experience offered by brands ranging from the familiar to the unusual and obscure.
The book's final section is a highly curated collection of recipes for classic and innovative rum cocktails from around the world. Rum Curious is the one book the reader will need to understand and appreciate rum in all its glorious variety.
Available for Kindle and in Audiobook, MP3 CD and hardcover formats here.
Electra Moscato Rosé is the latest, exciting new addition to Quady Winery's rapidly growing premium Moscato brand, Electra! The current 2018 vintage was made in limited quantities, so get it before it's gone!
This rosé is a low alcohol, delicately sweet wine—refreshingly crisp and mysteriously aromatic. Its lustrous coral pink hue comes from the Black Muscat grape, combined with Orange Muscat and Muscat Canelli, and tastes of strawberries and dragonfruit. Enjoy for brunch or under the sun, with fresh fruit, creamy desserts, and various sweet and savory foods.
To make Electra Moscato Rosé, free run juice is fermented for more than a month at low temperature after which it is chilled, sterile filtered, and bottled. This process preserves its delicate flavors and slight fizz.
Electra Moscato Rosé’s sisters, Electra Moscato and Red Electra Moscato, have become international favorites for moscato drinkers around the world. Electra’s delicately sweet and playful style is truly unique within the category. Paired with the delightfully crisp flavors and aromas found from rosé, Electra Moscato Rosé is sure to delight moscato drinkers everywhere with the marrying of sweet and pink.
Red Electra Moscato, first released in 2000 by Quady Winery, is garnet red, tastes of succulent cherry, berry, and pomegranate, and has a slight sparkle. Try it with all kinds of desserts and cheeses including chocolate bon-bons, truffles, spiced holiday cookies, vanilla, and fruit.
Red Electra is made by combining Orange and Black Muscat grapes, and fermenting them very slowly at a low temperature so they keep their delicious flavors. That’s why Red Electra tastes like a bowl full of cherries.
Red Electra makes delectable sangria and sorbet. To make sangria add chilled Red Electra to seasonal fruit and sparkling water. To make sorbet, pour into a freezer safe container and freeze overnight.
Soft bubbles float over flavors of sweet citrus, peach and melon. A bouquet of wildflowers refreshes the senses. Electra Moscato from Quady Winery is a Moscato d’Asti style picnic wine for drinking outside, in warm weather, chilled or on the rocks.
Pair Electra Moscato with fresh fruit, salads, spicy Asian and Indian foods, burgers with sweet sauce, light desserts, blue skies and fresh air. And with only 4.5% alcohol, you can still play volleyball after the picnic.
Compared to other Moscatos, Electra is more aromatic, crisp and refreshing. Whereas most Moscatos are made from Muscat of Alexandria, Electra is over 75 percent Orange Muscat and the balance is Muscat Canelli. These varieties are more difficult to grow and have smaller yields, but their aromas and flavors are more refined.
To make Electra, free run juice is fermented for more than a month at low temperature after which it is chilled, sterile filtered, and bottled. This process preserves its delicate flavors and slight fizz.
Electra makes sublime sangria and sorbet. To make sorbet: pour into covered container, freeze overnight, spoon into chilled glassware.