8 minute read
FEATURED RTD
Featured Featured RTD
BY GREG COHEN
As consumers thirst for hard seltzers and other ready-to-drink products continues to explode – the RTD category has now surpassed total spirits volume in the U.S. according to IWSR Drinks Market Analysis – it’s little surprise that a number of familiar brands, many of which new to beverage alcohol, have thrown their cans into the ring.
Established brands like Topo Chico and Zing Zang mixers have recently announced new RTDs, Snapple markets a spiked line in Canada, and speculation continues that we’ll soon see a hard seltzer from Monster Beverage Corp. And now the latest to launch a new product for grown-ups is Stewart’s Spiked Seltzer, inspired by the popular line of all-American Stewart’s sodas.
“People trust the Stewart’s name. It’s nostalgic, it’s iconic, and it draws immediate attention,” says Peter Strahm, CEO of Stewart’s Enterprises, Inc, which owns the license to produce alcoholic beverages under the Stewart’s name.
Stewart’s traces its history back to 1924 in Mansfield, Ohio, when Frank Stewart created one of the first and only licorice-based root beer recipes in the U.S. The Stewart’s soda line then grew to include about a dozen bottled
and fountain craft sodas, from root beer to cream soda to cola. Fast forward to today, Strahm says Stewarts is bringing those classic American flavors to a new generation with the introduction of Stewart’s Spiked Seltzer. The launch will initially include four products, led by the brand’s famous Root Beer (the exact taste profile of the soda, Strahm promises), along with Orange Cream, Black Cherry, and Raspberry Lime.
Stewart’s Spiked began rolling out (and quickly selling out in some markets) in February in the Northeast, where Stewart’s soda is particularly strong. Additional U.S., and possibly international, markets will follow. Strahm says that while his team has so far focused primarily on off-premise channels, the brand has definite plans to make a push into on-premise as bars and restaurants continue to re-open.
At 5% ABV, each 12 oz. slim can of Stewart’s Spiked Seltzer is 100 calories, gluten-free, and contains 1g of sugar and 1g of carbohydrates.
“At the heart of Stewart’s is the American dream – freedom, family, fun, and opportunity,” adds Strahm, whose career in the beverage industry includes leadership roles at Red Bull, Snapple, Jones Soda Company, and PepsiCo. “Our goal with Stewart’s Spiked Seltzer is to bring back the ‘good life’ with a classic taste of Americana, made modern as a hard seltzer.”
Shooters Shooters
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
APOCALYPSE NOW
½ oz. Espanita Blanco
Tequila ½ oz. Irish cream ½ oz. Dry Vermouth
➜ Pour the dry vermouth and tequila into a cocktail shaker filled with ice. Shake & strain into cocktail glass. Float Irish cream on top by slowly pouring over the back of a bar spoon.
Dirty Vegas
1/4 oz. Broken Shed Vodka ½ oz. Midori Melon Liqueur
Blueberry Lemon Drop
1 oz. Citrus Vodka 1 oz. Triple Sec 1 oz. lemon juice ½ oz. Blueberry Schnapps Blue sugar rim, lemon garnish.
Licorice Ball
½ oz. Sambuca ½ oz. Bailey’s 1 drop grenadine
➜ Pour the sambuca into shot glass. Slowly pour Irish cream over the back of bar spoon so it floats on top. Add drop grenadine in middle of cream.
Birthday Cake
1 oz. Pinnacle Cake Vodka 1 oz. White Chocolate
Liqueur Drop pink food coloring Vanilla frosting & rainbow sprinkles rim
CARROT CAKE SHOOTER
1 oz. Goldschläger 1 oz. Irish Cream 1 oz. Kahlua 1 oz. Butterscotch Schnapps
➜ Garnish with cream cheese frosting and crushed walnuts rim. Serves two.
COOKING WithCoco Lopez
Sweet potato, coconut & ginger soup
31/2 oz. Coco Lopez® Real Cream of
Coconut 1 tbsp olive oil 1 clove garlic ½ onion, sliced pinch dried chilli flakes pinch ground ginger 7 oz. sweet potato, peeled and cut into cubes 3½ oz. chicken or vegetable stock 1 oz. fresh coriander leaves, chopped salt & freshly ground black pepper ½ oz. spinach leaves, to garnish
1Heat oil in a saucepan over medium heat. Add garlic and onion and fry for 3-4 minutes, until golden and softened. Add the chilli flakes and ground ginger, fry for one minute, then add the sweet potato and cook for 2-3 minutes.
2Add the stock and Coco Lopez. Bring to boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.
3Remove from heat and allow to cool slightly, then pour into a food processor and blend until smooth.
4Season to taste, with salt and freshly ground black pepper. Serve the soup into a warm bowl, garnish with spinach leaves. 1Preheat oven to 350°F. Place cupcake liners in cupcake pans. In a large bowl, whisk cake mix, flour, sugar and salt. Add remaining ingredients and beat until well blended. Use an ice cream scoop to fill prepared cupcake tins- fill about ¾ full.
2Bake about 18 minutes, or until toothpick inserted in center comes out clean. Remove cupcakes to rack to cool.
3Using a chop stick poke several holes in each cupcake. Pour in about a tablespoon of Coco Lopez into each cupcake. Allow to cool and frost with buttercream. Top with sweetened coconut. 1Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, ¾ of fresh basil in a large bowl and mix well.
2Soak the wooden skewers in water for about 30 minutes so they won’t burn. Add shrimp to marinade and mix well, let sit 30 minutes.
3Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer.
4Heat a grill pan over high heat for about 4 minutes until it’s smoking hot. Cook the shrimp until well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don’t overcook the shrimp or they will be tough. Garnish with the rest of your basil.
Coco Lopez Cupcakes
1 can Coco Lopez® Real Cream of Coconut 1 white cake mix 1 cup all purpose flour ½ cup granulated white sugar ¾ tsp salt 1₁⁄₃ cups water 2 tblsp vegetable oil 1 tsp vanilla extract 1 cup sour cream 3 large eggs 2 sticks butter 5 cups powdered sugar 1 tblsp vanilla 4 tblsp milk
Spicy Coco Lopez Shrimp
1 pound large fresh shrimp peeled & deveined 2 small fresh jalapeños sliced 3 piece garlic cloves thinly sliced ½-inch ½ inch piece fresh ginger peeled & grated, or 1 tsp ground ginger 2 Tbsp brown sugar 2 Tbsp low-sodium soy sauce zest from ½ lime 1/4 cup Coco Lopez® coconut milk 1/4 cup fresh basil cut into thin strips 2 Tbsp vegetable oil ½ tsp salt ½ tsp ground black pepper
Libary Libary
The Guide to Zero-Proof Cocktails
By Sharelle Klaus and Kira Bottles Available at Amazon.com $29.99 ➨ Written by female-founder of DRY Soda Co. and entrepreneur Sharelle Klaus, the “Guide to Zero-Proof Cocktails” is the go-to book on the new art of mixing without alcohol. Cocktail lovers will enjoy this beautifully-designed guide, containing 50 recipes that are ideal for a night-in with loved ones or celebration with friends. With the mission to elevate social drinking for everyone, DRY is stepping up the mocktail game with handcrafted recipes, expert mixology tips and tricks, and bartending inspiration for those who want to add a little more fun to their social gatherings!
By S.A. Monahan Available at Amazon.com $15.95 ➨ “Shaken in 2020, But Not Stirred” offers drinks, humor, and uplifting stories to get you through any calamity. The year 2020 seemed like an apocalyptic nightmare or something ripped out of tabloid magazines. But many managed to stay connected, find humor, and concoct cocktails and mocktails when a pandemic struck, murder hornets threatened, and a zombie tropical storm appeared. “Shaken in 2020, But not Stirred,” captures the American spirit of survival, cocktails, humor, and inspiration. The stories in this book show human fortitude, a sense of humor, and a lot of inventiveness. Not only did people from all walks of life share their survival stories, but most offered their unique cocktail creations. Over 90 recipes include: Antibody Martini, Lockdown Limeade, Key Lime Pie Non-Tini, Pink Pandemic, and Thou Shalt Not Covid Me.
Barsoap - Life Behind Bars Vol. 1 A Barography (fiction)
By AJ Anthony Available at Amazon.com $12.99 ➨ Enter BG’s nightclub, where poison is served and profit is made, you’ll find your best friend, party your ass off and fall in lust…but it may cost you your soul and make you vulnerable to the ultimate betrayal.
This isn’t your daddy’s sappy cocktail story! After learning that his father’s death may have been at the hands of a treacherous nightclub owner, Sean Collins delves into the dark world of partying, corruption, and betrayal. Can he uncover the truth before his own demise? Strap in for a fun and wild ride into the bar culture. A FREE Companion book featuring over 40 cocktail recipes is also included!
