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The Do’s and Don’ts of Freezer Door Cocktails

Imbibe Magazine

Don’t Use More Than 20 Percent of No- or Low-ABV Ingredients Make sure the amount of zero-alcohol and low-proof ingredients doesn’t exceed 20 percent of the mixture to prevent from freezing the contents of the bottled cocktail. “The remaining 20 ounces should be 40 percent ABV liquors (most base liquors),” Hirsch says.

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5 Useful Tips to Elevate your Bar Menu and Drinks Program

Chilled Magazine

For example, if you are a tiki bar, then you want your menu to reflect cocktails, liquors, beers, and flavors that match a tropical and Caribbean theme, i.e. rums and frozen drinks. Implement a cocktail menu that uses different spirits, such as vodka, gin, rum, tequila, and whiskey and different flavor profiles.

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Coca-Cola India debuts into India’s alcoholic beverages market

Spiritz

Coca-Cola India has made entry into the Indian alcoholic beverages market by introducing Lemon-Dou, its global alcoholic ready-to-drink beverage. Lemon-Dou is a blend of shochu, a distilled liquor with similarities to brandy and vodka, combined with lime.

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Cream Cocktails: Where the Cocktail Bar Meets the Dairy Aisle

Imbibe Magazine

Back home, they remained popular when the perpetually thirsty discovered that lush, thick cream did wonders to mask the appalling taste of bootleg liquor and bathtub gin. The Banana Banshee underwent a revival in the 1970s, a time when its cousin, the Screaming Banana Banshee, also surfaced (just add vodka).

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Father’s Day Gift Guide

A Bar Above

Throw in a bottle of his favorite liquor and a bar mat for a non-slip surface, a jar of cocktail cherries for garnish, or a cocktail smoker kit, and you have a complete gift! Dad doesn’t drink alcohol but is a coffee connoisseur? Vodka connoisseurs : Grab a bottle of vodka from Loft & Bear.

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Flavor Manipulation Course Series: Cocktail Bitters, Infusions, & Simple Syrups

A Bar Above

And we’re especially excited to share with you our Flavor Manipulation series, a trio of self-paced online courses that explore the use of essential ingredients like different types of bitters and syrups , as well as how to use various flavor profiles in alcoholic drinks.

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We Celebrate 90 Years of Hood River Distillers with President and CEO David Ballew

Chilled Magazine

Founders Albert Peters, Edwin Pooley, and Edgar McClain began making fruit wine and brandies from the abundance of fruit in the region, taking only a brief hiatus to make industrial alcohol for the war effort. Big Gin was created by bartenders for bartenders. What is next for HRD?

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