Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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NYC’s Newest Margarita: Hailee Steinfeld Launches Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail with Premium Beers Group
Hailee Steinfeld Launches Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail with Premium Beers Group
Academy Award-nominated actress, multi-platinum recording artist, and producer Hailee Steinfeld, in partnership with Premium Beers Group, a leader within the alcohol industry in Mexico, proudly announces the launch of Angel Margarita.
Hailee Steinfeld falls in love with flavor
Hailee Steinfeld has openly expressed her love for margaritas, often sharing glimpses of her favorite citrusy cocktail on social media. Whether enjoying a classic lime margarita or experimenting with fun flavors like spicy or strawberry, she appreciates the drink’s refreshing and vibrant appeal. Her enthusiasm for margaritas perfectly complements her fun-loving personality, making it a go-to choice for celebrations and casual outings alike.
This premium ready-to-drink margarita cocktail is made with 100% Agave Tequila from the rich soil of Jalisco, Mexico.
Angel Margarita: A Premium Ready-to-Drink Margarita Cocktail
To ensure that each can offers an authentic and refreshing taste experience, Angel Margarita is then fully crafted just moments from the Agave fields.
Blending Hailee’s West Coast style with the deep Mexican roots of her co-founders Jordi Zindel and Rodrigo Hernandez, Angel Margarita will lead the category with its commitment to quality. Angel Margarita will launch with four vibrant and refreshing flavors: Lime, Grapefruit Paloma, Ranch Water, and Wild Berry.
“Margaritas have always been my go-to cocktail,
so making a ready-to-drink version with high-quality ingredients that didn’t compromise on taste was important to me,”
Hailee Steinfeld
co-founder
“After visiting the Blue Agave fields in Jalisco with my partners Jordi and Rodrigo, I was inspired by the region. I am so proud of what we have created together and cannot wait for the world to try Angel Margarita.”
In 2023, premixed cocktails were the fastest-growing spirits category in the US, valued at approximately $2.8 billion, marking a 26.8% increase year over year. Tequila was the second fastest-growing category, valued at $6.5 billion, up 7.9% yearly.
To underscore the excitement and potential of this fast-growing category, Angel Margarita has partnered with Philip Button, Founder and CEO of Seven XV Ventures and Geloso Beverage Group, one of the leading alcohol beverage manufacturers and distributors in North America. With their support, Angel Margarita will begin its launch in Southern California.
“Hailee is the perfect partner to help us share an authentic piece of our culture and redefine the ready-to-drink market through Angel Margarita with a more global audience,” said Jordi Zindel and Rodrigo Hernandez, co-founders at Angel Margarita. “We invite consumers to taste our 100% Agave Tequila premium cocktails and to experience an authentic piece of Mexico in every sip.
Stay up to date on Angel Margarita: www.angelmargarita.com / @angelmargarita
100% Tequila, 100% Angel Margarita.
Angel Margarita stands out with its high standards of craftsmanship and tradition:
- Protected Denomination of Origin sourced and manufactured in Jalisco, Mexico
- Expertly crafted high-quality ingredient list featuring 100% Agave Tequila Blanco, a blend of sparkling water, agave syrup, and natural flavors
- Each 12 oz can is 6% ABV and is gluten-free
- Available in four flavors to start: Lime, Grapefruit Paloma, Ranch Water, and Wild Berry
- Retail = $14.99 / 4-pack, $28.99 / 8-pack variety
About Hailee Steinfeld:
Academy Award-nominated actress, multi-platinum recording musician, and producer Hailee Steinfeld remains a force to be reckoned with in the entertainment industry. Her leading performance in the 2016 critically acclaimed film THE EDGE OF SEVENTEEN garnered her two Critics’ Choice Award nominations and a Golden Globe nomination. Her big-screen debut was in 2010 with the Coen Brothers’ film TRUE GRIT, for which she earned an Oscar nomination at only 14 years old. Up next, she will star alongside Michael B. Jordan in Warner Brothers and Ryan Coogler’s latest film, SINNERS. The supernatural action horror-thriller is set to release globally on April 18, 2025.
About Premium Beers Group:
With over 3 decades of experience, Premium Beers Group has innovated and revolutionized the alcohol category in Mexico. PBG was the first company in Mexico to import 100% malt beers from Europe and introduce craft beer and non-alcoholic beer. Premium Beers Group is the benchmark for excellence and a leader within the premium alcohol category.
About Geloso Group:
A leader in the innovation and development of alcoholic and non-alcoholic beverages, Geloso Group manufactures and distributes premium malt beverages, wines, ciders, beers, and spirits. Geloso Group is a valued supplier and trusted partner recognized for its professionalism and commitment to quality, service, and marketing.
Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
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Taste History and Enjoy Finger Lakes Most Delicious Wineries
Most Delicious Finger Laker Wineries
If you enjoy wine – especially white wine – a visit to the Finger Lakes should be your next trip.
The region, which includes 11 lakes in New York, makes a great escape from New York City and other Mid-Atlantic and New England areas for a weekend or more – the Finger Lakes is also a great cross-country flight.
The Finger Lakes is also an especially popular destination for romantic getaways and girls trips like bachelorette parties.
The best Finger Lakes for wineries
Look for wineries on Canandaigua, Keuka, Seneca and Cayuga lakes.
The heart of Finger Lakes wine country, these lakes each have a designated wine trail – though new growth and wine tasting rooms are popping up elsewhere in the region too.
Boundary Breaks
Grapes will grow almost anywhere. But to make the finest wines, you need to choose the grape varieties that are suited to the climate of the region and to your vineyard location.
In the cool climate of the Finger Lakes, the best place to grow grapes is close to the lake. And the deeper the lake, the better.
Seneca Lake is the deepest of the eleven Finger Lakes in Central New York. Even though winter temperatures can fall below zero, Seneca Lake rarely freezes over.
Cool-climate varieties include Riesling, Gewurztraminer and Cabernet Franc.
At Boundary Breaks, they grow each of these varieties and produce wines that express the full range styles that are possible from such classic grapes.
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Dr. Konstantin Frank Winery
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States.
Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
Their philosophy is to maintain the legacy built by our founder by continuously producing the highest quality wines from our vinifera vines.
Varieties such as Riesling, Chardonnay, Pinot Noir, and most recently, Gruner Veltliner are prized and beloved at our winery.
Our pioneering spirit pushes us to build upon our traditional foundation constantly innovating our methods.
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O-Neh-Da and Eagle Crest Vineyards
Hemlock Lake is home to O-Neh-Da and Eagle Crest Vineyards.
Nature inspires their wine making today.
They honor each unique cool-climate harvest, producing unadulterated local wines at a fair price. Amidst 6,684 acres of State Forest Land, come find their vineyard and winery, home to New York State’s oldest Bald Eagle nests.
A spirit of good stewardship informs their vineyard practices and packaging choices today. Eagle Crest wines are perfectly preserved and packaged in recycled glass, with soy-based inks and resealable Stelvin® closures.
They hope their wines bring Joy to your daily life and increasing discernment and appreciation for Balance and Beauty.
Varietals include chardonnay, riesling, red blends and more!
Element Winery at F.L.X. Provisions
Made by Christopher Bates—Winemaker, Master Sommelier & Executive Chef
Element Winery is a small production winery founded in 2009 with a mission to create high quality wines that are distinctively Finger Lakes.
With over 25 years of experience in the wine and hospitality industry, Master Sommelier and restauranteur, Christopher Bates is pushing the limits of expectations and expanding the definition of what is possible in the Finger Lakes.
Working with grapes from different soils, sites, and growers, Element aims to create world-class wines that are wholly representative of the extreme climate and terroir.
In addition to producing white wines, Element is focused on producing red wines that have the potential to redefine the Finger Lakes region.
Fox Run Vineyards
Long before the hundreds of travelers, wine-tasters, and oenophiles graced the tables and tasting bars of Fox Run, it was cows that explored the property.
Fox Run was a dairy farm for more than a century.
It wasn’t until 1984 that the first grapes were planted. Fox Run founders, Larry and Adele Wildrick, transformed the Civil War-era dairy barn into a winemaking facility in 1990.
In 1994, Scott Osborn and his first business partner, Andy Hale, purchased the winery from the Wildricks. Now with 50 acres of east-facing vineyards on glacial soils, the winery produces a remarkable range of limited-production, estate wines.
Since those early days, Scott has been working closely with winemaker Peter Bell.
Peter brings a science-based, rationalist approach to winemaking. His team aims to achieve full creative expression within each variety of grape, giving Fox Run an abundance of delicious and refreshing wines.
This wouldn’t be possible without the prowess of Vineyard Manager, John Kaiser, who has worked the land at Fox Run since the first grapes were planted in 1984.
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The Rose’ Revolution! NBA Hall of Famer Tony Parker shares his Dinner Party Secrets and future of Rose’
NBA Hall of Famer Tony Parker shares his dinner party secrets, favorite french summer escapes and the future of the Rose’ Revolution.
In his incredible basketball career, Tony Parker earned four NBA Championships with the San Antonio Spurs, was selected for six All-Star teams and named MVP of the 2007 Finals.
But these days, his passion for food and wine is keeping him even more inspired.
Starting as a boy growing up in France, the memorable dinner parties he hosted during his NBA days, his summer escapes to French Vineyards during the off-season.
It’s no surprise that now he diving into the French wine world, buying Château La Mascaronne in Provence with legendary business partner Michel Reybier.
A magnificent adventure for the next vintage of his life’s journey.
Château La Mascaronne Rose’ COURTESY OF CHÂTEAU LA MASCARONNE
Today I sat down with Tony Parker (over audio-only speakerphone) for a conversation about dinner parties, french vacation, getting busy in vineyards, and the future of Rose’ wine.
The conversation has been edited for length and clarity. The full conversation can be found on our YouTube channel.
Also, the podcast version is here:
You’ve been diving into the world of winemaking with Michel Reybier and his team. Can you talk a little bit about the adventure, any surprises or lessons?
It’s been amazing. I always wanted to invest in a project like that. The first time I tried wine was when I was 17 years old. I wanted to keep learning about it and get my knowledge better around the wine world. And so when I was 19, I finally made enough money to afford all those great wines.
I was lucky enough to play for a coach who loved wine, had a huge collection, was reading wine magazines every trip. And so that’s how we bonded. As I got better, in my knowledge of wine, I started to invite all the best [people] in San Antonio to come to do a nice dinner at my house with Coach Popovich, and then the next day I would invite them to a Spurs game.
Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
Then during the summer I started making trips to the vineyard. I started to know them better. Because in the wine world, obviously, you have great families. They’re super passionate. And that’s how I started; working on my allocation and the good bottles, the Reserves.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
When I retired I wanted to be more involved. But it’s very hard to invest in the wine business because it’s either in the family for generations and generations. Those big companies buy everything. And so I was very lucky, through mutual friends I met Mr. Reybier and after talking for six or eight months, we decided to become partners. Now I’m a proud Owner / Ambassador / Everything.
You mentioned the wine dinners you had in San Antonio. Just for us massive foodies, can you help us fantasize for a moment?
What kind of food was served? What kind of wines were poured? Can you take us back to those nights?
I had a private chef. My private chef would work with the vineyard. We tell them who’s coming, how many people, which bottles and what year they will send us.
Then they will work with my staff to make sure we make a menu accordingly, to make sure that everything is matched with what we are drinking.
So when the [dinner party] came to my house, we tried [the vintages] 1969, 1982, 2000 and 2009. It was unbelievable. Great bottles, great vintages.
And for me, I’m very lucky too because I’m born in 1982 and it’s one of the best years for wine, especially in Bordeaux. So every time I visit a castle in Bordeaux, the employees are always super happy because it’s a good opportunity for them, as the owner, to open an ‘82 [vintage].
Most of the time, they’ll come and say thank you to me, saying it’s [their] first time trying an ‘82 [vintage]. Because nowadays, they don’t open those 82’s a lot.
You’ve hinted at your sports background, obviously you have become a master. Is there any lesson that you mastered in sports that you’ve brought into the wine world with you?
The passion and the work ethic. Obviously in the wine world I will never try to be and talk like a Sommelier, they studied for that. Even if I have good knowledge and I’ve been working with vineyards. And I’m learning all the time, especially since I’ve been owning vineyards. I did Harvest. I did the assemblage. Which is when you try all the possible [options], and you decide what the wine is going to be.
Tony Parker and Michel Reybier – SEBASTIEN CLAVEL
I’ve been working with great directors. Our director is unbelievable. The director at La Mascaronne, she’s great too. And so for me, it’s been great knowledge, and a great learning process to learn even more about wine.
What inspired you to choose the partner with Chateau La Mascaronne?
When I met him, I knew he was huge in the wine business and obviously it brings a lot of credibility when you work with somebody like Michel Reybier because he’s been at this for so long and he’s the owner of one of the best wines in the world with Château Cos d’Estournel.
That’s how I knew him and that was big time. When he talked about La Mascaronne, he bought it from Tom Bove.
Back in 2006, when I started going on vacation every summer, I started drinking Rose’ with my brothers and my friends. We love rose’ in the summer.
That’s when Miraval took off. Brad Pitt bought it with Angelina [Jolie]. He bought Miraval from Tom Bove.
Tony Parker at Château La Mascaronne COURTESY OF CHÂTEAU LA MASCARONNE
So [I thought] if Tom Bove hit that property perfectly with Miraval, for sure [it can happen] with La Mascaronne, it’s just a matter of time before we can do something amazing.
What’s next for you as far as the wine world goes?
Our premium rosé just came out from La Mascaronne. Only 3,000 bottles.
We’re working on more premium one’s now. I think that’s where things are going with rose’s. All these big companies and all the knowledge that they get from the red wines is coming into the Rosé world, where the Rosé is going to get better and better.
For more information on Tony Parker and La Mascaronne:
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Foodies: Where does NYC rank? Manhattan’s La Grande Boucherie Executive Chef Maxime Kien explains the World’s Culinary Scene
Manhattan’s La Grande Boucherie Executive Chef Maxime Kien explains the World’s Culinary Scene and ranks NYC.
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more.
And by the end of 2023, they’re launching even more restaurants throughout the United States.
Born and raised in the South of France and with 20+ years of fine dining experience in Europe and the United States, today’s conversation is about the world’s culinary scene and where New York City fits on the list among the best.
What do you think of New York City’s culinary scene? Where does it fit within the world’s best?
I’m new in town. I’ve been here for three months. I was fortunate [that] I’ve been in America since 1999, so I was able to come to New York a few times before and I like the vibe of it. I like the atmosphere, I like the speed of it. There’s always something happening. Everybody’s always hustling, people are always in a rush. I lived in London for five years, so it kind of reminds me of that time. I’m really enjoying my time here.
There are few cities around the world like the Big Apple, the mix of everything, the mix of culture.
When you walk down the street, around the corner, all the food, it smells awesome.
[In New York City, ] you have the opportunity to be able to see so many different cultures, so many different foods in just one small area. Then you get on the subway and you can be in Chinatown, you can be in Koreatown, you can go anywhere and taste everything. That’s what I’m enjoying so far.
New York City cuisine can be everything and anything. You can walk home and pass by a little Korean restaurant and the aroma is gonna take you in. Or you can pass by a food stand on the street and the guy’s just doing his job making it smell great and you’re like, ‘I need to try that for lunch.’
[You can find] a shop that makes a beautiful sandwich, [and think] I need to do that. They do ketchup fresh every day. And they slice the prosciutto and the pastrami and that, and you’re like, I need to go and try that.
France for a long time was the culinary center of the world. I’m sure that some of my French colleagues and French chefs might not agree with what I’m going to say, but it’s like, it’s a mix of everything.
Then Spain came up with a lot of tapas and a lot of influences. Asian food has always been there. Even if a lot of Asian chefs, especially in Japan, actually went to Europe to train with famous French chefs to learn techniques. They were introduced to those techniques and used that to develop the culinary scene in Japan, Bangkok, Singapore, Hong Kong. Being able to use the French technique and mix it with some flavors from their own country.
But New York is easily in the top 10 culinary destinations in the world.
Tell us about the next steps of NYC’s The Group launching several restaurants throughout the United States
The company [The Group NYC] started about 11 years ago with the vision of Emil Stefkov, the owner. He opened the first restaurant and the company grew pretty quickly after that.
The company almost quadrupled its size within a few years. Then because of Covid, everything was touch and go. But now we have a few projects coming up. We have Miami, Washington DC and Chicago. We’re gonna add another eight restaurants to the portfolio. We’re gonna double the size of the company within a short amount of time.
Well, there’s a lot of moving parts between developing the kitchen and having a look at the plans — we need to do this, this is where the pantry needs to be here. You know, and they’re talking about many developments and research and the staffing. There’s so many components. It’s not only like ‘We’re gonna open the restaurant.’ There is so much work behind that. You’re looking at the location. You have to think back to seasonal and local [ingredients and menu].
It’s all different food scenes. Even if you have core items from the menu, because they’re your identity, you have to look at every single location as an almost separate entity and be able to say, ‘This dish might not work over there, but it’s gonna work right here.’ So develop all of that and being thoughtful about everything.
