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The Payback Cocktail

The Payback Cocktail


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A twist on a traditional margarita made with jalapeños and kiwi fruit!MORE+LESS-

Updated November 20, 2014

1/2

kiwi fruit, peeled and sliced

1/4

jalapeño, seeded and chopped

2

teaspoons honey or agave syrup

Jalapeño slices (garnish)

Hide Images

  • 1

    Add sliced kiwi fruit and jalapeno slices to a cocktail shaker and muddle to extract the juices.

  • 2

    Pour in citrus juices, triple sec, tequila, and sweetener.

  • 3

    Add ice and shake vigorously for 10-15 seconds.

  • 4

    Add ice to a rocks glass and garnish with kiwi slices and jalapenos.

  • 5

    Strain drink into rocks glass. Enjoy!

No nutrition information available for this recipe

More About This Recipe

  • Due to some unfortunate choices in college, I have a hard time drinking tequila.

    Too many bad memories. I’m sure you understand.

    But really, that just applies to shots of tequila—which frankly, I’m too old for anyway!

    Tequila is still one of my favorite liquors to use for cocktails, though. It has a really unique flavor and if you mix it with the right things, it becomes beyond delicious.

    This cocktail, called The Payback, is kind of a twist on a traditional margarita. And by “twist” I mean improvement.

    The drink has some spice to it due to the jalapenos, but that spice is perfectly balanced with the sweetness of a kiwi fruit. Lemon and lime juice are standard and necessary as well.

    The key to getting a lot of flavor from a little bit of stuff is to muddle (mash) the fruit in the bottom of a cocktail shaker or glass. They make fancy muddlers that mash really well, but you can also just use a fork to mash up the jalapeno and kiwi in the glass.

    It helps if you slice the kiwi and jalapeno and then muddle it.

    Once you have those two things smashed together, go ahead and add in your citrus juice. You’ll need half an ounce of lemon and lime juice, which is the amount of juice from about ½ of a small lemon and lime.

    And obviously you’ll need some tequila. I like to use silver tequila for this recipe because the flavor is a bit lighter and it keeps the drink a nice clean color.

    The drink is a bit on the tart side as-is, so I also recommend adding a small drizzle of honey or agave syrup to sweeten it slightly.

    Then just pop the lid on your shaker (I just use a pint glass) and shake it with lots of ice. Shake like crazy to mix the flavors and chill the drink down.

    If you don’t have a cocktail shaker you can just stir all this stuff together but it won’t be quite the same. Shaking is important!

    You could just pour this into a glass, but if you want to get fancy you can cut some slices of kiwi and jalapeno to garnish your glass with.

    A little trick I learned when I used to bartend: slide the large kiwi slices against the side of the glass and the ice will hold them in place. It looks really cool.

    Also, you don’t need to peel the kiwi slices for the garnish. You can actually eat kiwi peel.

    Then just strain your cocktail into the glass with fresh ice!

    With Cinco de Mayo right around the corner, think about adding this to your drink list instead of the standard margarita.

    Make one of these and enjoy it on the porch. It’s the perfect way to kick off the summer!

    Nick recommends having at least one of these this weekend. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.


7 Killer Kiwi Cocktails

Sweet, tropical kiwis make an excellent base for cocktails. Don&rsquot believe us? These seven incredible, refreshing kiwi cocktail recipes will definitely make you a believe.

Sweet, tropical kiwis make an excellent base for cocktails. Don’t believe us? These seven incredible, refreshing kiwi cocktail recipes will definitely make you a believer:

“This clarified milk punch is a bit of a bear to produce, but it’s worth the work!” promises bartender Chad Arnholt. While citrus juice is typically added to warm milk to make it curdle, Arnholt uses chopped kiwi, which is also high in acid. He then strains out the curds, leaving behind a wonderfully rich and luscious golden drink.

Fresh kiwi flavors this sweet-and-sour cocktail made with silver tequila.

Bartender H. Joseph Ehrmann particularly likes what the kiwi ("an underutilized fruit") does for this cooler: "It contributes both sweet and sour, like citrus, and gives it a great texture."

If you&aposve never used a kiwano, or horned melon, the time has come.

This colorful cocktail is made with DIY Tahitian-vanilla bean-infused sugar.

This crisp and refreshing twist on a classic is perfect for summer cookouts.

This beautiful cocktail combines the flowery taste of gin and Voignier with sweet kiwi.


The Payback Cocktail - Recipes

Surely your feed is flooded with holiday recipes: hors d’oeuvres, beverages, and desserts. But have you considered enhancing your favorite mixed drink with probiotics? What better way to celebrate the magic of your digestive track than by sipping a probiotic cocktail with family and friends.

Alcohol and Probiotics

Unsuprisingly, research has shown that over-consuming alcohol can disrupt the natural balance of your digestive tract, increasing your risk of ulcers. In addition to increased production of stomach acid, drinking alcohol is one of the main risk factors in the development of gastritis — a condition that can cause indigestion, nausea and vomiting.

Besides the long term risk of ulcers and gastritis, many of us are afflicted with alcohol’s short term payback — the hangover. “Probiotics actually help to metabolize the alcohol as well as breakdown products of alcohol,” says hangover specialist Jason Burke, MD. So why not add a shot of probiotics into your mixed drink this holiday season. Pre-tox with a probiotic and avoid that nasty hangover.

Probiotic Cocktail Recipes

Probiotic Pimm’s Cup

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Also, Pimm’s Cup is still the traditional drink of Wimbledon, with visitors to the matches consuming some 40,000 pints a year.

  • 1 tsp SCD Herbal Probiotics
  • 1/2-inch thick English cucumber wheel
  • 1/2-inch thick lemon wheel
  • 2 ounces Pimm’s No. 1
  • 4 ounces 7UP, lemon-lime soda, or ginger ale
  • lemon twist

First, gently muddle the cucumber and lemon slices in a chilled highball glass. Then, pour in the Pimm’s, SCD Herbal Probiotics, and 7UP, lemon-lime soda, or ginger ale. Stir to combine. Lastly, add ice to fill the glass and garnish with the lemon twist.

Old Fashioned with Probiotics

Paul Clarke from Serious Eats says it “predates not only the motor car, but the presidency of Abe Lincoln.” Clearly, the Old Fashioned is a timeless classic but why not update it for the 21st century by adding liver-supporting probiotics.

  • 1 tsp SCD Herbal Probiotics
  • 1 tsp sugar
  • orange wheel
  • maraschino cherry
  • splash club soda
  • 2 oz bourbon

In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash (or more) of soda. Then, remove the orange rind, add the bourbon and SCD Herbal Probiotics and fill with ice. Finally, garnish with a fresh orange wheel and cherry.

So give your liver and stomach a boost. Almost surely, they will be working overtime for you. And making these probiotic cocktail recipes will add a splash of health to your celebration this holiday season.


Probiotic Cocktail Recipes for the Holidays

Surely your feed is flooded with holiday recipes: hors d’oeuvres, beverages, and desserts. But have you considered enhancing your favorite mixed drink with probiotics? What better way to celebrate the magic of your digestive track than by sipping a probiotic cocktail with family and friends.

Alcohol and Probiotics

Unsuprisingly, research has shown that over-consuming alcohol can disrupt the natural balance of your digestive tract, increasing your risk of ulcers. In addition to increased production of stomach acid, drinking alcohol is one of the main risk factors in the development of gastritis — a condition that can cause indigestion, nausea and vomiting.

Besides the long term risk of ulcers and gastritis, many of us are afflicted with alcohol’s short term payback — the hangover. “Probiotics actually help to metabolize the alcohol as well as breakdown products of alcohol,” says hangover specialist Jason Burke, MD. So why not add a shot of probiotics into your mixed drink this holiday season. Pre-tox with a probiotic and avoid that nasty hangover.

Probiotic Cocktail Recipes

Probiotic Pimm’s Cup

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Also, Pimm’s Cup is still the traditional drink of Wimbledon, with visitors to the matches consuming some 40,000 pints a year.

  • 1 tsp SCD Herbal Probiotics
  • 1/2-inch thick English cucumber wheel
  • 1/2-inch thick lemon wheel
  • 2 ounces Pimm’s No. 1
  • 4 ounces 7UP, lemon-lime soda, or ginger ale
  • lemon twist

First, gently muddle the cucumber and lemon slices in a chilled highball glass. Then, pour in the Pimm’s, SCD Herbal Probiotics, and 7UP, lemon-lime soda, or ginger ale. Stir to combine. Lastly, add ice to fill the glass and garnish with the lemon twist.

Old Fashioned with Probiotics

Paul Clarke from Serious Eats says it “predates not only the motor car, but the presidency of Abe Lincoln.” Clearly, the Old Fashioned is a timeless classic but why not update it for the 21st century by adding liver-supporting probiotics.

  • 1 tsp SCD Herbal Probiotics
  • 1 tsp sugar
  • orange wheel
  • maraschino cherry
  • splash club soda
  • 2 oz bourbon

In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash (or more) of soda. Then, remove the orange rind, add the bourbon and SCD Herbal Probiotics and fill with ice. Finally, garnish with a fresh orange wheel and cherry.

So give your liver and stomach a boost. Almost surely, they will be working overtime for you. And making these probiotic cocktail recipes will add a splash of health to your celebration this holiday season.


Posts Tagged ‘brandy cocktails’

In Code Name Hélène, Nancy Wake goes by many names, but no matter the alias, each persona has one thing in common: her love of cocktails, specifically ones with brandy. It only seems appropriate that we make a cocktail guide to accompany your book club’s discussion of the novel. So crack open the book, pour the liquor, and enjoy!

Tremblement de Terre (aka The Earthquake)

“‘Regardless, you’re the only person I know who calms rattled nerves with an Earthquake.’
‘This drink is a balm to the soul,’ she says, running the pad of one finger along the curled lemon peel on the rim of her glass. ‘That stupid English name doesn’t do it justice. Say it in French. With proper pronunciation. . . .’
‘Fine. Tremblement de Terre.’” (p. 13)

  • 2½ ounce cognac
  • ¼ ounce absinthe
  • ¾ ounce lemon juice, freshly squeezed
  • Garnish: orange twist
  • 1 lemon twist
      1. Stir cognac and absinthe in a cocktail shaker filled with ice.
      2. Strain into a chilled cocktail glass garnish with a lemon twist.

    Le Soixante-Quinze (aka The French 75)

    “‘Le soixante-quinze,’ he says, ‘courtesy of that gentleman in the corner.’
    The French 75. It is the Pont Royal’s signature cocktail and the most expensive item on their drinks menu. I have always wanted to try one. . . . I take a sip. My mouth is instantly awash in the bright notes of gin, lemon, and champagne. Expensive. Top-shelf.” (p. 17)

        • 2 ounces London dry gin
        • ¾ ounce fresh lemon juice
        • ¾ ounce simple syrup
        • 2 ounces Champagne
        • Long spiral lemon twist (for serving)
            1. Combine gin, lemon juice, and simple syrup in a cocktail shaker.
            2. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
            3. Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute.
            4. Top with Champagne garnish with lemon twist.

          “Our waiter arrives to take our drink order and we all, in unison, request brandy. No water. No wine. We’re going straight to the liquor.” (p. 132)

              • 2 ounces brandy
              • ½ ounce orange curaçao liqueur
              • 2 dashes Angostura bitters
              • 2 dashes Peychaud’s bitters
              • Garnish: lemon peel
                  1. Gather the ingredients.
                  2. In a cocktail shaker filled with ice, pour the brandy, curaçao, and bitters.
                  3. Strain into a chilled cocktail glass.
                  4. Garnish with a lemon peel.
                  5. Serve and enjoy.

                Orange Brandy Spritzer

                “My favorite thing, however, and I am only slightly ashamed to admit this, is that we instruct Antoine to spike Old Man Fiocca’s drinks with Napoleon brandy and Grand Marnier. We mean him no harm. Truly. But payback is payback. Henri and I laugh as his mood improves throughout the evening and he remarks upon the vintage of the Champagne and the sweetness of the orange juice.” (p. 176)

                    1. 3 ounces fresh orange juice
                    2. 2 ounces ginger ale, chilled
                    3. 2 cinnamon sticks (3-inch), divided
                    4. 2–3 ice cubes
                    5. Orange slices/wedges
                      1. Place the orange juice, brandy, allspice berries, and one cinnamon stick, broken into pieces, into a cocktail shaker.
                      2. Seal the lid onto the cocktail shaker and shake vigorously for 45–60 seconds (the longer you shake, the more spiced it will get).
                      3. Strain the brandy mixture (leave the allspice berries and cinnamon stick behind) into a double old-fashioned glass (or similar) and then top it with ginger ale.
                      4. Add ice cubes to the cocktail and garnish with a cinnamon stick and orange slices/wedges. Serve immediately.

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                    The ‘Backyard Cocktail’ featuring Rhubarb Shrub

                    Now that our days are once again filled with sun and heat, refreshing cocktails are a must. Licor 43 recently hosted a bartender competition in Boston and Josh Taylor of Westbridge in Cambridge, MA took top prize for his “Backyard Cocktail,” a creation that reminds him of what summer porch sipping is all about. The cocktail is a seasonal concoction of rhubarb shrub with strawberry and lime juices perfectly balancing the vanilla-citrus sweetness of Licor 43, a combination that captivated the judges and the members of the audience in attendance.

                    To make this cocktail, the most difficult ingredient to source was the rhubarb for the Rhubarb Shrub. I suppose that is payback for the years I tried to kill off a plant when I didn’t know what it was, right? Typically not something available in abundance at our local grocery I was fortunate to find a stash at Sprouts and I could finally offer up a cocktail using the Licor 43 I received months ago!

                    Shrubs are drinks that date back to Colonial days when they were made with sweetened vinegar fruit syrups blended with rum or brandy. Not to be confused with garden plants, their name is derived from sharab, an Arabic word meaning syrup, and sharbat, a Hindi word for an aromatic syrup made from fruit, or herb and flower extracts, that is stirred into water and served over ice. Today even the frozen treat called sherbet can be traced back to this word.

                    Concentrated syrups similar to drinking vinegars, shrubs were especially valuable prior to refrigeration as another way to preserve perishable food items from the bounty of summer allowing berries and stone fruits to be enjoyed during the winter months. They are a great blend of tart and sweet and were quite popular in the 19th century to flavor sodas and tonics until they eventually lost favor to commercially produced soda.

                    All thanks to the resurgence of craft cocktails, shrubs are making a big comeback along with handcrafted bitters and cocktails using seasonal produce. The beauty of craft cocktails is that they can often be recreated at home with the right ingredients and a bit of time. This shrub was made from cooking the rhubarb on the stove-top, so even faster than other methods that require days of steeping.

                    Licor 43 mixes especially well with the flavors of summer from rhubarb to strawberry to pineapple and citrus so it was the perfect fit for the combination of summer fruits and a bit of citrus. Crafted in the ancient Spanish city of Cartagena, Licor 43 is a versatile sweet liqueur with notes of vanilla, citrus and orange blossom. Made from 43 ingredients in a millennium-old recipe known only to three members of the Zamora family, Licor 43 has a seductive bouquet, a gorgeous gold color and a lushness that speaks of the spirit of Spain.

                    I often make cocktails that just sound good and plan to develop a post about them. I just as often cross my fingers that I will actually like the cocktail and I’ve been VERY lucky few fail. But there is always that moment and in this case that moment wasn’t until after I had done ALL of the work, including photos. Considering I’ve never really loved rhubarb this was a huge leap of faith…so I’m wondering if you heard me squeal in delight. This is SO good absolutely outstanding. You did good Josh I see why you won. Sort of a grown up strawberry-rhubarb pie, this cocktail is perfect for warm weather imbibing!


                    Estimating Geothermal Cost and Payback

                    With a geothermal heat pump, you can tap the clean, renewable heat beneath your feet. Although geothermal heating and cooling systems are not that well known by the public, they have a proven track record that stretches back decades. In fact, there are more than one million geothermal heat pumps in operation around the world.

                    The technology is also called earth-coupled, ground-source or ground-loop heating and cooling, and the sector is distinct from the more familiar geothermal energy. In the latter process, engineers take advantage of hot water near the earth's surface, or inject water down into hot rocks, in order produce electricity.

                    But you don't have to live near volcanic activity to take advantage of a geothermal heating and cooling system. All you need is to bury some pipe into the ground around your home, and a heat exchanger -- similar to the one in your window air conditioner -- will magnify the effects of the temperature gradient, producing exceptionally even, quiet heating and cooling.

                    There is a lot of heated debate over what climates are optimal for earth-coupled climate control systems, but in researching our recent book Geothermal HVAC, we talked to folks with many successful installations all over the world, from chilly Alaska to the scorched Southwest, and from tropical islands to the Middle East. A properly built geothermal system can readily provide 20 years of reliable heating and cooling, with minimal maintenance. You need only a small amount of electricity to run fans and controls, so you slash your carbon footprint.

                    In our book Geothermal HVAC, my co-author, Jay Egg, crunches the numbers for a typical homeowner, based on his 20+ years in the business. For a home geothermal system, he estimates the total installed cost at $42,000. It sounds like a lot, but the sticker price is only a small piece of the puzzle. One thing to note is that a significant chunk of that is for excavations of the ground loops, which will typically require a few thousand feet of pipe in contact with the soil. Once those bores or trenches are made, they should never have to be redone, even if the system components need replacing after 20+ years.

                    Homeowners get some help from Uncle Sam, in the form of an income tax credit worth 30% of the total cost of a new geothermal system, including parts and labor. The credit currently expires at the end of 2016, but it has no cap, and does not have to be on a primary residence. If all the credit can't be used in a single year, it can be rolled forward. In our example, the credit is worth $12,600.

                    With a geothermal system, the ground-loop and heat exchanger provide all the hot water your home needs, so you no longer need to pay to heat it up. That saves an average of $500 a year, according to the DOE. If you are calculating out to 20 years, the estimated life of the system, add an average annual increase of 4% to that, to account for steadily rising utility prices.

                    When it comes to energy savings, the first year, your system will save you an estimated $1,617, because you don't need to pay for conventional heating and cooling. Add a 4% increase to that every year going forward. Egg also points out that you can save an average of $500 a year in repair and maintenance costs, because geothermal is more reliable than conventional systems.

                    Jay Egg reasonably points out that if you weren't getting a geothermal system, you would still need heating and cooling a complete high-efficiency conventional system costs an average of $22,000. Subtract that from the $29,400 (the system cost of $42,000 - $12,600 tax credit), and you get $7,400, the real additional cost of going with geothermal.

                    If you save $1,617 each year in energy and $1,000 in hot water and maintenance, the payback period would be just short of three years. Over 20 years, Egg estimates the system could save $69,000.

                    Of course, if you already have a competent HVAC system, your payback period is going to be longer, because you can't subtract out $22,000. But if you have new construction or have to replace an aging system, the math works.


                    You know the one I am talking about. When a movie, TV show, or really great military-related commercial comes on and it touches your veteran. You look over and he/she is biting that bottom lip just slightly, eyes are welling a bit, but they are trying hard not to cry.

                    You realize it has reminded them of someone who didn’t come home or an experience they may never feel ready to share and you’re reminded of just how incredible your spouse is for signing on that line and agreeing to pay the ultimate price for our country.

                    And then you say a little prayer of thanks that your spouse is one of the lucky ones.

                    Humor

                    Leveraging Industry 4.0 to drive ROI in the US spirits industry

                    The technology revolution comprizing Industry 4.0 is already impacting the alcoholic beverage sector. From smart automation in production processes, to innovation insights and marketing initiatives enabled by the Internet of Things (IoT), opportunities are extrapolating throughout the industry’s value chain. This article highlights the key areas where new Industry 4.0 capabilities can sharpen US spirits producers’ competitiveness and boost their profitability.

                    Jim Beam, one of the world’s oldest liquor brands, was born during the first Industrial Revolution. Just over 200 years later, the world has entered a fourth wave of disruptive technological change. Production processes, and all related business sectors, from manufacturing to services and retail – and throughout their supply networks – are being impacted by Industry 4.0. The US alcoholic beverage industry is no exception — Industry 4.0 is transforming the way the sector produces, markets, transacts and reports.

                    Spirits distillers, in particular, are soaring

                    The US spirits market grew 4.7% to $81.3 billion in 2018, the largest value growth in a decade, and the ninth consecutive year of share gains for spirits within the overall US alcoholic beverage sector. Five core technologies – the engines of industry 4.0 – are driving the remodeling of business and industry, and opening frontiers of opportunity for US spirits producers:

                    • Robotics are increasing the degree of process automation, re-gearing the pace of production and the mode of manufacturing
                    • Big data capabilities facilitate massive informational volumes and flows, and new capacities to mine for insights and opportunities within the data
                    • Artificial Intelligence (AI) is broadening the scope of algorithms towards predictive analytics, incorporating iterative, real-time machine learning
                    • The hyper-connectivity of the Internet of Things (IoT) interlinks networks of connected computers and digital sensors within these systems, allowing seamless integration of even fragmented or remote facilities
                    • Cloud storage solutions permit the collation and sharing of vast data banks and analytics programes, creating the ability to manage a globalized operational and value chain footprint using systems such as Vendor Managed Inventories (VMI) and methodologies such as blockchain

                    Alcoholic beverage companies, and their products’ power and profitability, depend upon brand attraction and the agility and efficiency of their value networks. From the distillery or brewery, to the mass production facility, through the network’s route-to-market, key questions revolve around how Industry 4.0 opens up or fine-tunes opportunities for liquor companies to better innovate, produce, market and sell.

                    For US spirits producers, where are the clear ROI benefits of Industry 4.0 to address crucial issues?

                    1. Plant productivity and resource management

                    Production can be enhanced in multiple ways. Automation improves process speeds and KPI
                    achievement. Collaborative robots (COBOTS) on bottling and packing lines and in warehouses not only speed up processes, but also alleviate ergonomically onerous tasks previously assigned to operators, improving safety as well as productivity.

                    Drone technology is being used to monitor agricultural crop inventories and their security (see related article, ‘Beam Suntory Mexico flies high with drone mapping improvement project’).

                    Analytics and IoT infrastructure are generating improved and centralized information, enabling integrated visibility across the entire value chain. Ingredient input efficiencies can be refined, and quality control improved. Issues such as wastewater treatment, tracking and tracing of raw materials and finished inventories, and rapid delivery – both to retailers and on-consumptions – can all be optimized through digitization.

                    Production processes can be rapidly changed to reconfigure for new formulations or formats, special runs, or seasonality. Digital solutions can accommodate small batch runs to cater for test flavors or a customized market demand. Quicker time-to-market can be achieved rapid label redesigns are feasible technologies can scan brownfield plant systems into a digital twin, enabling simulations (rather than costly real time) tests on production runs.

                    Predictive maintenance is an inherent by-product of IoT technologies. Embedded equipment sensors – for temperatures, torque, or vibrations – can transmit signals, usually to a data cloud. Master mainframes then interpret the data to predict failure timelines, and proactively prevent them. Machine learning improves as the data points expand and the algorithms adapt for further information and data points. These systems and analytics achieve enhanced Supply Chain Risk Management (SCRM) insights, building resilience into the company’s plant and production facilities.

                    Perhaps most importantly, harnessing better and more detailed information forges optimal decisions. Digital solutions and customized software will answer feasibility questions involving projected segment sizes, simulate production run alternatives, model cost variations for formulation differences, or clarify implications for labelling, warehousing or distribution costs. Robust decision-making, and the operational excellence and agility it engenders throughout the supply chain, is a formidable characteristic of the application of Industry 4.0 technology tools. .

                    2. Formulations and techniques

                    Bourbon, Tennessee whiskey, rye and tequila all have centuries-old recipes. But, for the US’s giant producers as well as boutique distilleries, technologies have exponentially advanced production processes.

                    Using bespoke IoT equipment sensors, variables regarding temperature, air and water flows, barrel pressures, humidity – and dozens of others – are now monitored and analyzed for effect on flavor. Countless permutations of adjustments are now achievable through automation, and the effects can be monitored in real time. As data point collection escalates, so the degree of expertise increases, and the level of experimentation can be heightened.

                    Although, ultimately, technology can’t replace time: premium spirits still require ageing – for bourbon, at least 20 years.

                    3. Innovation

                    The surge of experimentation and repertoire drinking among US consumers requires producers to be on the cutting edge of trends. Innovation is an industry driver. Predicting and then riding the wave of a consumption trend – or, prompting one – is about timing. Consider flavored bourbon: a decade ago the category was non-existent, but today it’s a substantial new segment, and a category driver among Millennials. Exotic gins are an even more recent example of premiumization or novelty as a prerequisite for competitiveness and market share among adventurous drinkers in the Instagram age.

                    Digital platforms and applications, especially social media, are a vital route to discover and gauge food and drink fashions. Tools to capture data – in-store activity, consumer metrics, portfolio sales trends – and analyze these, rapidly and predictively, adds dimension to the sales and marketing function’s agility in reacting to and capitalizing upon consumer trends, adjusting the structure of brand portfolios, and aligning resources accordingly.

                    4. Marketing

                    Alcoholic drinks categories proliferate with choice. IoT applications can break through the blur by prompting and rewarding consumers at various consideration and buying stages. For instance, Beam Suntory created a custom-made consumer app, The Cocktail Project, loaded onto tablets and made available to shoppers in proximity to mixed-case displays. Consumers could use the tablet or scan barcodes to obtain cocktail recipes using specific Beam Suntory brands at key points of the purchase decision.

                    Fast-forward to the future: drinks designed by algorithms. Intelligens AI:01 is the world’s first whisky made by AI. Swedish distiller Mackmyra partnered with Finnish technology company, Fourkind, using advanced machine learning to analyze the myriad range of inputs into creating a blended whisky. Over 70 million data points were analyzed – across drinker preferences, ingredient combinations, sales trends, and maturation options – to configure an algorithmically-designed, ‘optimized’ and unique blend. “Generated by AI, curated by people”, is how Mackmyra describes their new product. It’s been closely followed by a gin, Monker’s Garkel, launched by UK distillery Circumstance Gin, who used AI to analyze thousands of herbal and botanical combinations and recipes, and derive an appropriate gin name.

                    Increasingly, consumers want to know more about a drink’s ingredients and its provenance. IoT makes it possible for consumers to understand the product’s journey through the supply chain – an affirmation of authenticity which strengthens brand values. Digitally connected, intelligent packaging or labelling can activate communication between consumers and brand producers. Through QR codes or tags, packaging becomes an interactive and informational channel, transforming packaging beyond the purely functional.

                    Consumers today expect this type of intuitive, interactive, customized purchasing experience from brands, a fusion of online retail and offline shopping pleasure. Convenience, together with an information-rich and on-demand buying facility, will become retail table-stakes in many categories, especially for premium products. In terms of fulfilment, too, a one-hour, personalized delivery may be part of an app’s functionality and service – and drones will increasingly be used to fulfil the order.

                    Every digital interaction also provides manufacturers the opportunity to collect and collate consumer data. Obtaining and understanding target market consumer behavioral patterns is a fundamental strategic and competitive advantage for alcoholic beverage makers: demographic information, purchase locations, brand likes on social media – these are ripe for data mining. Industry 4.0 provides powerful means and tools to do this. Algorithms and analytics can predict buying and market trends, and glean consumer insights.

                    Currently, online sales comprise only 1% of alcoholic beverage purchases in the US. But the industry must imagine and embrace a future of disrupted retail, one of staff-less outlets, digital wallets, consumer choice prompted by algorithms, and fulfilled by autonomous solutions.

                    5. Brand protection

                    Within ever more complex and dispersed supply and distribution networks, and across a progressively more volatile business landscape, global brands – representing the primary asset value of many alcoholic beverage companies – need safeguarding.

                    Traceability is a supply chain imperative. To achieve regulatory compliance, Industry 4.0 digital applications assist in mitigating risks around product composition, package tampering, and distribution and sales policy adherence.

                    Cloud platforms, in combination with technologies such as radio frequency identification (RFID) tags, enable product tracking from source ingredients to end-consumer, serving to minimize counterfeiting risks, thereby protecting brand trust and loyalty associations.

                    The acceptance and take-up of blockchain encryption methodologies will further enhance the industry’s value network protocols. Blockchain has the potential to achieve holistic, irrevocable and transparent recording of all transactions, from producers to wholesalers, onwards to retailers, and through to on-consumption outlets and consumers.

                    In the state of Kentucky alone, there are some 7.5 million barrels of bourbon quietly ageing in warehouses. IoT sensors monitor their contents’ ageing RFID tags to help track each of these automation facilitates smooth stacking and loading and enterprise network solutions enable the final bottled products to be visible as they are distributed and sold across the retail chain. At the heart of these seamless systems is the combination of Industry 4.0 technologies and applications.

                    Conclusion

                    Primarily, Industry 4.0 requires a forward-thinking, proactive approach to investment in new technologies, and embracing a strategic shift in the company’s business model and culture. Payback should quickly be earned across all crucial aspects of the alcoholic beverage company’s operations, driving ROI in a virtuous circle of data-driven intelligence and innovations, operational efficiencies and productivity improvement, and profitability.

                    Change – especially technology-driven change – is exponential. Precisely how the dramatic flux of Industry 4.0 may transform the US spirits sector is impossible to predict. But producers and distillers who seize the opportunities and initiatives presented by 4.0 will be those whose brands are still in existence 200 years from now.


                    3 Gin Cocktails How to make easy autumn cocktails

                    3 Gin Cocktails How to make easy autumn cocktails.
                    #autumncocktails #cocktailrecipes #gincocktails.
                    What’s up guy! Thank you so much for all the ideas you gave me when I made that poll on Instagram and Youtube for what you wanted to see next on the channel. More gin cocktails and Autumn cocktails seemed actually pretty popular. So I mashed them both and included 2 cocktail recipes that you also requested in that poll..
                    First is the classic Bijou cocktail recipe. When I saw this classic cocktail recipe popping in the answers, I was like… not a huge fan of that cocktail since it’s too sweet for my likings. But what if I re jigger it and make it more my style? Well I can tell you this is my kind of Bijou now..
                    MY BARTOOLS.
                    SHAKER TIN ON TIN https://geni.us/9rmIH.
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                    MY CONCRETE BASE GLASS BOTTLE.
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                    SMOKING GUN https://geni.us/JCkAoBN.
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                    SODA SIPHON https://geni.us/i40wa.
                    MY GLASS SHAKERS.
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                    Enter promo code at check out for 15% discount on the glass shaker collection.
                    As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post..
                    Bijou cocktail recipe.
                    1.5 oz or 45 ml Gin.
                    0.75 oz or 25 ml of Vermouth blend (2 parts sweet vermouth for 1 part amber vermouth).
                    0.75 oz or 45 ml Green Chartreuse.
                    2 Dashes Orange bitters.
                    Lemon zest, discarded.
                    Then I wanted to make a sour with fall flavours but I also wanted to stay away from the cliché. By using sage and a modifier in that recipe, I was able to impliment some very aromatic autumn flavours while still keeping this cocktail very bright and refreshing..
                    The Sage bees.
                    1.5 oz or 45 ml Gin.
                    0.75 oz or 25 ml honey syrup (2:1 ratio).
                    0.75 oz or 25 ml Lime juice.
                    2 Dashes Grapefruit bitters.
                    3 Sage leaves.
                    1 Egg white.
                    Black ground pepper for the garnish.
                    Lastly, someone asked for a funky gin Old Fashioned. Challenge accepted! To include this in today’s cocktail compilation, I had to make it an autumn cocktail. So I added smoke and spicyness to it. Here’s the cocktail recipe.
                    Fall Gin Old Fashioned.
                    2 oz or 60 ml Gin.
                    0.25 oz or 7.5 ml Islay peated Scotch.
                    0.25 oz or 7.5 ml Simple syrup.
                    2 Dashes Chipotle infused Angostura bitters (take one chipotle pepper and one small bottle of Angostura bitters. Let infuse for 48 hours and strain. Bottle in a dashing bottle and there you go!).
                    If you want to learn how to make the best cocktails at home, easy drink recipes or other mixology techniques, follow our channel, we make new drink videos every friday..
                    Follow Truffles On The Rocks on Instagram for more food and cocktail recipes.
                    https://www.instagram.com/trufflesontherocks/.
                    We got you covered for how to make easy autumn cocktail recipes..
                    My favourite cocktail related Youtube channels.
                    (for other cocktail recipes).
                    How To Drink.
                    @How To Drink.
                    The Educated Barlfy.
                    @The Educated Barfly.
                    Steve the bartender.
                    @Steve the Bartender.
                    Bonneville cocktails.
                    @THE BONNEVILLE COCKTAIL COLLECTION.
                    @Binging with Babish.
                    for the Binging with Basbish cocktail special ).
                    Music by https://www.epidemicsound.com

                    Video taken from the channel: Truffles On The Rocks

                    The recipe enhances the pear flavor and adds warm spices like allspice, cinnamon, cloves, and star anise to create a liqueur that would be wonderful in the early autumn cocktail. Feel free to skip the absinthe if you like. Though it is a nice touch, there’s already a lot going on in this cocktail. Early autumn cocktail recipe.

                    Learn how to cook great Early autumn cocktail. Crecipe.com deliver fine selection of quality Early autumn cocktail recipes equipped with ratings, reviews and mixing tips. Get one of our Early autumn cocktail recipe and prepare delicious and. It isn’t fall without a little bit of apple cider! Sliced seasonal fruits and a splash of brandy bring out the fall flavors in this sparkling punch. Crushed beans steeped in milk, then blended with cinnamon sticks, cardamom, and honey results in a delicious after-dinner drink.

                    A splash of dark rum is. The chilling cold of winter calls for a bone-dry martini. But in fall’s murkier weather, don’t be shy about favoring the boldness of brine.

                    Ingredients • 2 oz. gin • 1/4 oz. extra dry vermouth. Recipe: Bourbon and Hard Pear Cider Cocktail Apple cider might feel a little over-done on the fall drink scene, but this pear cider cocktail made with honey simple syrup is fresh and delicious. 4 of 21 Apple, Lemon, and Gin Shandy.

                    List of related literature:

                    (1) Pour the chilled gin, chilled elderflower liqueur, lemon juice, grapefruit juice, simple syrup, and bitters into a punch bowl over 1 large block of ice.

                    A calming, floral chamomile syrup and the mild amaro Cardamaro serve that purpose, while the barrel-aged Spring 44 Old Tom Gin adds structure and a different edge to match that of the beer.

                    Old Tom gin (a sweeter, less juniper-forward gin) ½ oz. yellow Chartreuse 1 dash orange bitters 1 lemon peel Pour liquid ingredients into a mixing glass with ice and stirforty times.

                    Strain the cocktail into the glass, add tonic water and a few ice cubes, and garnish with remaining thyme sprig.

                    Old­Fashioned: In cocktail glass, mix 3 ounces brandy, 2 to 3 dashes aromatic bitters, 1 teaspoon sugar and dash lemon juice.


                    Watch the video: Cocktail


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