Kelsey Ridley

LA’s Coffee To Go! Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans

LA’s Coffee To Go! Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans

Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.

Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.

Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.

“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”

Andy Fathollahi

CEO of SYSTM Foods

“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”

Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.

Flavors include:

Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.

Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.

Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.

Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.

The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.

Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.

For launch updates, please visit ChameleonCoffee.com.

About Chameleon Organic Coffee®
Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.

For more information, please visit ChameleonCoffee.com.

Does LA Love Ice Cream? Can Ice Cream Legends Ben & Jerry do a Million Scoops on Free Cone Day April 16

Does LA Love Ice Cream? Can Ice Cream Legends Ben & Jerry do a Million Scoops on Free Cone Day April 16

On April 16, Ben & Jerry’s is throwing its annual Free Cone Day celebration, and while any day free ice cream is involved is a win, the Ben & Jerry’s team behind the annual fan appreciation event, now well past its 40th year, are inviting fans to help make this year’s Free Cone Day the biggest and best yet with 1 million scoops served.

Ben & Jerry Free Cone Day is April 16

 

Ice Cream Legends Ben & Jerry Have a Million Scoop Goal, Can They Do it? Find out on Free Cone Day April 16

Free Cone Day returns after a four-year pause

Last year, Free Cone Day made its highly anticipated return after a four-year pause, and dedicated Ben & Jerry’s fans showed the Vermont-based ice cream maker just how happy they were that the giveaway tradition was back.

“It was nothing short of amazing to see our fans back in our shops in their full Free Cone Day glory,”

Dave Stever

Ben & Jerry’s CEO

…who dished out ice cream at the Scoop Shops in Vermont.

“We gave out over 970,000 scoops across the globe, but we know together with our fans we can break 1 million scoops.” Stever added, “We’re asking our fans to really bring it this year: invite their friends, family, neighbors, and help us beat our goal of 1 million scoops on Free Cone Day 2024.”

The beloved tradition began in 1979 as cofounders Ben Cohen and Jerry Greenfield survived their first winter – as a tiny, independent, two-person ice cream business – in the frozen tundra of Vermont.

National Weather Service records dubbed it “the brutal winter of 1978-1979” as the average temperature reached a record low of 14.1°F (-10°C) and the winter season snowfall set a record of 52.9 inches (134 centimeters).

The first Free Cone Day in 1979

Today’s traditions are no different than the first Free Cone Day in 1979 as it has always been a way to give back to the community and thank fans for their support.

The only difference is that the once single “mom & pop” shop is now one of the largest, most successful ice cream businesses in the U.S., as well as in 35 other countries around the globe.

New flavors debut on Free Cone Day

Fans can stop by their local shop for a go-to favorite or ask about new flavors like brand-new Scoop Shop exclusive Mango flavor, made of mango ice cream swirled with sweet cream ice cream, or recently debuted Non-Dairy Strawberry Cheezecake.

New additions Impretzively Fudged and PB S’more make great options for the sweet and salty lovers.

Can’t decide?

Flavors may vary based on location but fans are welcome to try any and all available flavors and are encouraged to get back in line as many times as they’d like. Experienced fans understand it’s easiest to jump back in the queue on Free Cone Day with a scoop already in hand.

To find the nearest participating Scoop Shop, visit https://www.benjerry.com/scoop-shops/free-cone-day.

Ben & Jerry’s is an aspiring social justice company that believes in a greater calling than simply making and selling the world’s best ice cream.

The company produces a wide variety of super-premium ice cream and Non-Dairy/vegan desserts using high-quality ingredients and lots of big chunks and swirls. As a Certified B Corp, Ben & Jerry’s incorporates its vision of Linked Prosperity into its business practices via values-led sourcing initiatives when purchasing ingredients.

Ben & Jerry’s is distributed in over 35 countries in supermarkets, grocery stores, convenience stores, franchised Scoop Shops, and via on-demand delivery services.

Ben & Jerry’s, a Vermont corporation and wholly owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, a fair financial return, and addressing issues of social, racial, and environmental injustice around the globe.

The Ben & Jerry’s Foundation, guided by Ben & Jerry’s employees, granted $5.1 MM in 2023 to support progressive, justice-focused grassroots organizing around the country.

For up-to-date information visit benjerry.com.

Los Angeles’ A.O.C. Welcomes Celebrated Guest Sommelier Bobby Stuckey MS Feb 28

Los Angeles’ A.O.C. Welcomes Celebrated Guest Sommelier Bobby Stuckey MS Feb 28

Caroline Styne and Suzanne Goin welcome the co-owner of Frasca Food & Wine and Scarpetta Wines to A.O.C. on 3rd Street for an evening showcasing his boutique wines.

Caroline Styne and Chef Suzanne Goin will host a special evening at A.O.C. on Wednesday, February 28, 2024, featuring James Beard Foundation award-winner Bobby Stuckey of Boulder’s Frasca Food & Wine and Scarpetta Wines.

Bobby will serve as Guest Sommelier, showcasing the imported wines of Murva and his own Scarpetta Wines.

Caroline Styne has curated wine flights to be enjoyed during dinner, and guests can also choose from featured bottles from Murva or the Scarpetta wine library.

Additionally, A.O.C. will offer a selection of Italian cheeses for wine pairings. The menu will be à la carte, and reservations for the event are encouraged.

“I am beyond excited to have my idol,

Bobby Stuckey, working the floor with us at A.O.C.”

Caroline Styne

“His charisma and dedication to outstanding hospitality are inspirational.”

This evening presents a rare opportunity to meet Bobby Stuckey, a highly talented and charismatic figure in the hospitality industry.

WHEN:

Wednesday, February 28, 2024

5:30 – 10:00 p.m.

WHERE: A.O.C., 8700 W. 3rd Street Los Angeles, California 90049

Phone: 310.859.9859

Bobby Stuckey began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry.

He joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, The Little Nell received numerous awards for wine and service, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.

In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California.

Within his first year, Stuckey led the acclaimed restaurant’s team to earn the James Beard Foundation’s Outstanding Wine Service award and San Francisco Magazine recognized him as “Wine Director of the Year.”

The French Laundry received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. It was during his tenure at The French Laundry where Bobby met his future business partner, chef Lachlan Mackinnon-Patterson.

With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy’s Friuli-Venezia Giulia region, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, Colorado. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Receiving his Master Sommelier Diploma in 2004, Stuckey has been bestowed with some of the restaurant and wine industrys’ highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and won the prestigious award for Outstanding Wine Service in 2013.

In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulian white wines. They now produce over eight varietals. In January 2011, Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a full-service, contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy located adjacent to sister restaurant Frasca with a similar attention to hospitality in a contemporary, laid back, interactive atmosphere. The partners also own and operate fast-fine versions of Pizzeria Locale Denver, with four locations in the Denver Metro area.

In the fall of 2017, Stuckey and Mackinnon-Patterson, along with partners Peter Hoglund, and Continuum Partners’ Mark Falcone, opened Tavernetta in Denver’s Union Station neighborhood. Located directly off the Union Station train platform, Tavernetta is inspired by Italy’s vast culinary traditions, with a menu that celebrates authentic regional classics from across the entire country in an approachable and welcoming environment. In December 2019, they opened Sunday Vinyl, a European-inspired wine bar & restaurant dedicated to providing the highest quality analog listening experience, adjacent to Tavernetta in downtown Denver.

Frasca Food and Wine celebrated 15 years in 2019 and the same year, under Bobby’s direction, the restaurant won the 2019 James Beard Foundation Award for Outstanding Service (changed to Outstanding Hospitality for the 2020 Awards thanks to Bobby’s recommendation).

ABOUT SCARPETTA WINES:

Scarpetta — The drivers of Scarpetta Wine are Bobby Stuckey M.S. and Lachlan Patterson former chef de partie at The French Laundry. They conspired to open a restaurant in Boulder, Colorado and thanks to a fateful trip to the Alpine region of Italy they had their inspiration… the cuisine and culture of Friuli. Always digging deeper for Friulian inspiration, Bobby and Lachlan travel to the region several times a year, even taking their entire staff along for a week of eating, wine tasting and general Friuli-worship every summer. It was only natural that when Bobby and Lachlan dreamt about starting their own wine label they looked first to the beautiful whites of Friuli, and Scarpetta was born. Murva – Moraro and Mariano del Friuli, Isonzo – The wines produced by Alberto Pelos at Murva are pure and vibrant.  Alberto, who spent many years as winemaker at Vie di Romans, describes the vineyard soils that comprise Murva’s vineyards as dolomitic, with small pebbles rich in iron and aluminum, and a high sand and clay content (feretto). He farms 4 hectares of vineyards that he owns, and 1 hectare that he farms in the center of town which is part of a community outreach program to support troubled youth.  The Murva wines have distinct salinity and energy that are not to be missed by any lover of Northern Italian whites.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goinand award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

Boozy, Creamy, Yummy Comes to LA and Hawaii! First-Ever Proof Hard Ice Cream Launches Chocolate Espresso Martini

Boozy, Creamy, Yummy Comes to LA and Hawaii! ! First-Ever Proof hard ice cream Launches Chocolate Espresso Martini

Costco members in Southern California and Honolulu will soon be treated to super premium ice cream creations inspired by sophisticated classic cocktails when PROOF Ice Cream introduces its new Chocolate Espresso Martini flavored hard ice cream in select warehouse locations beginning Feb. 9, just in time for the big game and Valentine’s Day.

PROOF Ice Cream will be available in Costco warehouse locations in CypressHawthorneHuntington BeachMarina Del ReySan Juan CapistranoSan Luis ObispoTorranceFontana and Victorville, Calif., and in Iwilei, Honolulu. The Costco two-pint pack will retail for $14.99, while supplies last.

Proof Hard Ice Cream Launches Chocolate Espresso Martini

Proof Hard Ice Cream Launches Chocolate Espresso Martini

PROOF Ice Cream is the first company to combine smooth creamy ice cream with the satisfying warmth of five percent alcohol by volume (5% ABV), producing its ice cream in small batches to ensure an indulgent experience you can taste and feel.

“We are pleased to offer this bold new product exclusively to Costco members in Southern California and Hawaii,”

Jenn Randall

Founder and CEO

PROOF Hard Ice Cream

“Our Chocolate Espresso Martini flavored hard ice cream offers the perfect blend of creamy chocolate ice cream with chocolate-covered espresso beans and notes of vodka.”

PROOF has pioneered a new dessert category with its innovative union of regulated levels of alcohol and premium ice cream, using proprietary formulas and production techniques to create a five percent alcohol by volume (5% ABV or 10 Proof) collection of flavors based on classic cocktails.

PROOF’s signature creamy texture is a result of having less air than other leading brands.

PROOF Ice Cream is currently available in six flavors

Currently available in six flavors: Chocolate Cherry Manhattan, Chocolate Espresso Martini, New York Cheesecake Martini, Sweet Caramel Old Fashioned, Strawberry Daiquiri Spritz, and Tropical Piña Colada.

PROOF currently distributes its ice cream in tamper-resistant containers to adults 21 and older in South CarolinaNorth CarolinaFloridaIllinoisWisconsinMissouri, and California, with additional states coming soon, as well as the opportunity to purchase online beginning this summer.

A leader in social responsibility and responsible consumption, PROOF is a Universal Women-Led Certified Company headquartered in Columbia, S.C.

Hey LA, Why does Wisconsin Already know the Big Winner on Superbowl Sunday?

Wisconsin Already knows the Big Winner on Superbowl Sunday

When the Big Game rolls around each February, Wisconsin Cheese knows that eyes are on both the TV and what’s on the table.

If you do the cheese math, Wisconsin crafts 600 types, styles, and varieties of cheese, which means there are 600 options for cheese A, 599 options for cheese B, and 598 options for cheese C. The total combinations equal 214 million cheeseboard options, and with 126 million households in the U.S., no two game day spreads need to be the same.

“With friends gathered around the TV and taste buds craving something extraordinary,

Wisconsin Cheese is here to elevate the game day experience

with artisan cheeses for a vast array of cheeseboard combinations,”

Suzanne Fanning

CMO of Wisconsin Cheese.

Wisconsin crafts 50% of the nation’s specialty cheese, which means The State of Cheese has the award-winning cheeses to make every spread score points with fans of any team.”

Play your starting lineup: an award-winning cheeseboard that will win over every guest’s taste buds. Whether you want to keep it classic or try a creative new play with thrilling flavors, these cheese boards will enliven your snacking array:

Whichever team you’re cheering for this season, Wisconsin Cheese is always a winner during the big game. Find inspiration for future game day parties with another one of our cheese board recipes, like this Fiesta Cheese Board, this Wisconsin Cheese and Charcuterie Board, or another spread that suits your style from our selection of over 300 handcrafted recipes featuring Wisconsin Cheese.

Be sure to share your creations with us on Instagram and Facebook. For more information about award-winning Wisconsin Cheese and winning recipes, visit www.wisconsincheese.com.

Wisconsin Cheese

The tradition of cheesemaking excellence began more than 180 years ago before Wisconsin was recognized as a state. With 90% of the State’s cow’s milk being turned into cheese, Wisconsin’s 1,200 cheesemakers, many of whom are third- and fourth-generation, continue to pass on old-world traditions while adopting modern innovations in cheesemaking craftsmanship. Wisconsin has won more awards for its cheese than any other state or country.

For more information, visit WisconsinCheese.com.

Dairy Farmers of Wisconsin

Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin’s world-class dairy products.

LA Heartbreak: “Goodbye Pies” for Valentine’s Day with Pizza Hut delivering Spicy News in a Sweet Way

LA Heartbreak: “Goodbye Pies” for Valentine’s Day with Pizza Hut delivering Spicy News in a Sweet Way

Pizza Hut announces a new Valentine’s Day offering, “Goodbye Pies” with the launch of its new sweet yet spicy Hot Honey pizza.

There’s a misconception that breakups don’t happen around Valentine’s Day, but research shows it’s actually a holiday centered around the most heartbreak with 45% of people agreeing it’s better to do the deed right before the holiday itself*.

There’s even a phenomenon called ‘Red Tuesday’, which is the Tuesday before Valentine’s Day, where people break up most often in the year.**

That’s why starting this Red Tuesday, February 6, through Valentine’s Day, Pizza Hut is launching new, limited-edition Hot Honey “Goodbye Pies” to help deliver spicy news in a sweet way for FREE.

By sending a Goodbye Pie, Pizza Hut will help you break up with your significant other by delivering a personalized, simple message on custom packaging with a sweet and spicy Hot Honey pizza to ease the pain.

The custom Goodbye Pie pizza boxes also leave a space on the top for the break-upper’s name to be added.

To submit for a chance to send a free Goodbye Pie, simply visit GoodbyePies.com starting February 6 to ditch that awkward break-up convo and send a pizza instead.

This offer will be available through February 14 at select locations in the three major U.S. cities notorious for heartbreaks – NYC, Chicago and Miami, while supplies last. Not available in your city?

The website above can also be used to request Pizza Hut instead write a breakup text for you to send, along with a link to a gift card for your future-ex to redeem a free Hot Honey pizza. Limited quantities only available during this limited time.***

“The rising popularity of the sweet-heat flavor profile has led to Hot Honey becoming the most requested test item by our team members and we are thrilled to have it as the newest addition to our menu,” shared Lindsay Morgan, Chief Marketing Officer at Pizza Hut.

“With the launch of Goodbye Pies, we are bringing that perfect blend of sweet and heat experience to real life, delivering spicy news in the sweetest way for Valentine’s Day.”

Pizza Hut’s Hot Honey Pizza and Wings can be found nationwide at participating Pizza Hut locations starting at $11.99 for a medium pizza and $5.99 for 6 count boneless wings. Pricing and participation may vary.

  • Hot Honey Pizza: Featuring a pizza crust topped with marinara sauce, a generous layer of cheese, classic pepperoni, a hot honey drizzle made with real honey infused with chili peppers and crispy cupped pepperoni, balancing the honey’s sweet heat with the savory-salty taste of the pepperoni. The crisp pepperoni cups are ideally shaped to hold the hot honey drizzle.
  • Hot Honey WingsAvailable in both bone-in and boneless versions, these wings are coated in Hot Honey and double-dipped in sensational sweet heat flavors.

This new Hot Honey innovation will be spotlighted in a new Pizza Hut campaign, titled “Pizza wHut!?” which will roll out nationally in February bringing to life Pizza Hut’s commitment to flavor innovation as the brand continues to reinvent and perfect everyone’s favorites with new and craveable flavors.

Visit PizzaHut.com for more information.

*According to YouGov.com poll.
**Described on The-Sun.com.


*** AVAILABLE FIRST-COME, FIRST-SERVED, WHILE SUPPLIES LAST EACH DAY. QUANTITIES ARE LIMITED. Open to legal US residents physically residing in the 50 U.S. and D.C who are 18+ years of age. Offer Recipients must live in select zip codes in New York CityChicago or Miami. Ends at 11:59:59 pm CT on 2/14/24, or when all available Incentives are claimed (whichever comes first). A minimum of 10 Goodbye Pie Incentives and 50 Breakup Text Offers are available each Incentive and Offer Period per Market. Limit one (1) Incentive and Offer per person and per household. Other restrictions apply.

For Incentive and Offer Periods and a list of eligible Zip Codes and full Terms, visit www.goodbyepies.com/terms

RuPaul, World Of Wonder Get ‘Dry and Dirty’ this January with HOUSEOFLOVE Premium Canned Mocktails and Cocktails

RuPaul, World Of Wonder Get ‘Dry and Dirty’ this January with HOUSEOFLOVE Premium Canned Mocktails and Cocktails

World Of Wonder and RuPaul Unveil New HOUSEOFLOVE Premium Canned Mocktails AND Cocktails for a ‘Dry and Dirty’ January

World of Wonder and RuPaul, the multiple Emmy-award winning team behind the “RuPaul’s Drag Race” global franchise, are serving up three new flavor additions to the HOUSEOFLOVE premium canned cocktail and mocktail line.

Inspired by RuPaul’s culture-shaping “Drag Race” franchise

Inspired by the culture-shaping “Drag Race” franchise, the new HOUSEOFLOVE cocktails and mocktails are launching this month, January 2024, just in time for Season 16 of RuPaul’s Drag Race.

The new flavors include two low ABV, 100 cal selections alongside a 0% ABV mocktail to serve the growing demands driven by Gen Z and millennial consumers. The non-alcoholic sector is expected to grow to $30 billion in 2025, according to Global Market Insights.

In true Drag form, the brand is debuting its beverages with a “dry and dirty campaign,” bringing irreverence into the wellness trend with a line up of mouthwatering new flavors.

Vodka Soda Citrus

Vodka Soda Citrus: This perfect vodka soda, bursting with citrusy goodness, is made with premium vodka, lime juice, and natural flavors. (100 cal, 4% ABV)

Passion Fruit Margarita

Passion Fruit Margarita: Made with Authentic Tequila and natural Passion Fruit flavor, this margarita pairs well with tropical vacations, forgetting your ex-boyfriend, and nights out with your best Judys. (100 cal, 4% ABV)

Totally Tropical Mocktail

Totally Tropical Mocktail: This tropical mocktail, featuring natural guava, passion fruit, and citrus flavors, is the one – totally. Best paired with valley girl energy and long walks on the beach. Ru’s new HOUSEOFLOVE fav!

“We are pleased as punch to provide even more delicious offerings from the HOUSEOFLOVE!…”

“…After selling out the product at DragCon LA, we wanted to meet the demand for both mocktails and lower-calorie options. HOUSEOFLOVE pairs best with season 16 of RuPaul’s Drag Race – cheers!” said World of Wonder co-founders Fenton Bailey and Randy Barbato.

Built on the cult following of the brand, HOUSEOFLOVE  will be debuting and sampling flavors at RuPaul’s Drag Race viewing parties and bars across NY, NJ, LA, Chicago, Vegas, and available for purchase at local retailers.

HOUSEOFLOVE cocktails and mocktails are available for purchase in fine liquor stores in major markets across the US, and direct to consumer at houseoflovecocktails.com.

About World of Wonder

World of Wonder (WOW) has reshaped international pop culture, earning 30 Emmys, inspiring two Oscars, creating global network WOW Presents Plus across 190 territories, and bringing drag culture to the world stage via RuPaul’s Drag Race and DragCon.

WOW’s pioneering television portfolio includes other smash-hit franchises like Million Dollar Listing. Their film division WOW Docs produces groundbreaking documentaries including Mapplethorpe: Look at the Pictures, Party Monster, and The Eyes of Tammy Faye.

WOW also operates YouTube channel WOWPresents, music label World of Wonder Records, the WOW Podcast Network, and year-round international live events. Co-founders Fenton Bailey and Randy Barbato have been profiled in Variety’s Reality TV Impact Report and Hollywood Reporter’s Most Powerful Producers in Unscripted.

Honors for their trailblazing work include the IDA Pioneer Award, Realscreen’s Global 100 list, Banff’s Impact Award, and the OUT 100. In 2022, World of Wonder was ranked #2 among film and TV powerhouses in Fast Company’s World’s 50 Most Innovative Companies.

Magnificent Flavor: White Truffle Hot Sauce from Chilli No. 5 Unveils Limited Award-Winning Hot Sauce

Hunted Alba White Truffles — Chilli No. 5 Unveils Limited Great Taste Award-Winning White Truffle Hot Sauce

Chilli No. 5 launches a new batch of 50 bottles of magnificent White Truffle Hot Sauce to compete with Truff, the industry leader and USA truffle sauce master.

The only difference is Chilli No. 5 uses real white truffles from Alba in the Piemont and has won the Great Taste Award in 23.

Priced at £25/30€/$ per 100ml, it solidifies its position as one of the priciest and fanciest hot sauces in the global market.

 

Every October, Chilli No. 5 founder Rumble Romagnoli visits Alba in Northern Italy to hunt and handpick white and black truffles that are used to make a yearly batch of the Chilli No. 5 White Truffle Hot sauce.

Truffle Hunter - Renzo, and Lagotto Romagnolo truffle dog - Charlie

Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie

The team has a dedicated Truffle Hunter – Renzo, and Lagotto Romagnolo truffle dog – Charlie to find the best truffles in the world. They also benefit from access to the truffle forest that has belonged to Renzo’s family for generations.

“Truffles are like diamonds. They cannot be made.

You have to find them.

Rumble Romagnoli

Founder

“…Each one is unique. Close your eyes and bring the forest to life with this uber-umami white truffle sauce unmatched so far in the industry.” – Rumble Romagnoli founder says.

Romagnoli adds “You can understand that no expense was spared in sourcing the finest white truffles, carefully handpicked to ensure their unparalleled quality and aroma. Blended with a mix of fresh mushrooms such as Porcini, Ceps, Chantrelles, Girolles, and Morilles, this creation is a true culinary gem.”

According to the Great Taste Award Judges “It becomes clear very quickly that this sauce has been made with real skill. The truffle is very much present but tamed at all times. The additional mushrooms combine for a really characterful sauce that offers umami in spades but has some acidity, tang and sweetness too. On top of all this artistry, there’s the late and subtle arrival of chilli heat to round it all off. This is a very complex sauce, but very accessible too.”

This unique White Truffle Hot Sauce will be a versatile addition to kitchens, grills, and BBQs all over the world used not only as a condiment, but also as marinade, and a BBQ sauce. Traditionally, truffle is used on plain pasta, risotto, or grilled meats to enhance the complexity of this unique flavour. The intoxicating aroma and robust, earthy flavour of white truffles create a truly sensory experience that will transport you to a world of culinary luxury.

Chilli No. 5’s White Truffle Sauce is a limited-edition offering, available for a limited time as only 50 bottles are produced each season. This new batch left the Chilli No. 5 kitchens today, so don’t miss the opportunity to add this rare delight to your upcoming culinary repertoire.

Chilli No. 5’s White Truffle Sauce is the perfect choice for discerning home cooks, food enthusiasts, and those seeking to impress guests with a touch of decadence. Whether you’re celebrating a special occasion, hosting an intimate dinner party, or simply indulging in a gourmet home-cooked meal, this sauce will leave a lasting impression.

This limited-edition White Truffle Hot sauce goes with everything and is perfect for a chilli sauce gift in its designer sustainable packaging.

To explore the rich flavors of Chilli No. 5’s White Truffle Sauce and elevate your culinary creations, visit Chilli No. 5’s Website.

 

Family and Flavor first with Howell’s Standard and their Hot Honey

Taste Howell’s Standard Hot Honey, The Wellness Superfood Packed with Flavor and Family

Howell’s Standard provides raw, natural honey in its purest form, a variety of herb and fruit-infused honeys, and products from the hive. 

They are a small family-owned company in Northeast Maryland that appreciates the gifts of nature and artistic expression.  Find their website,  their Instagram and their in-person farmer’s market experience.

Howell's Standard Delivers Flavor, Family and a Healthy Flourish with their Hot Honey

Below, Alexander and Monica Howell visited for a conversation about family, flavor, health benefits and the magic of honey.

Howell's Standard Delivers Flavor, Family and a Healthy Flourish

This conversation has been edited for length and clarity.  Find the full, unedited conversation on the FlavRReport YouTube channel.

 

My understanding going back to the beginning is, this whole company was a COVID baby, meaning the idea of it launched during the pandemic. Is that accurate?

 

Alexander Howell: So I’ll give you a bit of a backstory. We had, like you said, started around the boom of COVID. During that time with all the sickness going around, one of the things we decided to do was to figure out how we can stay healthier and keep the entire family more healthy during that entire time.

One of the things we decided to do was to cut out a lot of white and processed sugars because it’s the cause of a lot of health issues, cancers, things of that nature. After that we [realized] we can’t just not have any type of sweetener at all.  We’re not that strong. 

We went across a couple of different sweeteners. We tried agave, we tried monk fruit.  We tried all those, [but] they didn’t hit the spot for us. 

Then we were at a farmer’s market [and] tried some raw honey.  Once we had tried that, it’s like the entire world just opened up for us because.

We started researching it more and found out there were tons of health benefits tied into raw honey itself. 

Once we started consuming it ourselves, we felt the changes.  A lot more energy naturally, our skin started looking a lot better, our hair started looking better.  Then we decided instead of keeping this a family secret, we can share it with the world.

Monica Howell: So I’ve got a slightly different angle on it. Everything Alex said is definitely true. Pre COVID, I had always been an entrepreneur at heart, always dabbling in something, always doing a little side things.  They say you have to have multiple streams of income.

So I was always looking for the next best option. Prior to COVID, I was creating body butters and detox masks and sugar scrubs; and just looking for things that were positive for your skin in a natural manner. Honey was one of the ingredients that was always on my shelf. 

[Honey] is one of those ingredients. It’s a wonderful connector. I had really only ever thought of honey as this thing that was on aisle number eight of the grocery store always next to the maple syrup.  A condiment to get with your fried chicken.

But once I started having success with personal skin care, the products that were most sought after, that had the best outcomes for my skin all had honey in them. 

During COVID, we just really started to come together more, having more conversations. Bringing together the things that we were doing individually as a group and kind of figuring out 

We started minimizing ingredients.  Looking at that 20 line ingredient list on the back of everything and saying what can [remove]?

 

Something you both touched on was the zero to one aspect.  Talk a little bit about the process from idea to reality.

Monica Howell: So for me, it was checking boxes. Throwing something on the wall and seeing what sticks, that old spaghetti adage.

There’s so many layers, so many things that I wasn’t aware of honey as a whole.

Figuring out how we could integrate this into our lives, and then how we then convert that and transition that into something that was revenue generating, seeing there was a niche.

We started with friends and family. Letting people that would trust us, try things out.

A lot of the response was ‘I don’t like honey’ or ‘I already have sugar. I don’t need to do this.’

But we said, it’s open your mind, let’s look into something a little different. Let’s consider it in a different way and move forward from there.

One thing that I think stands out for us is the fact that everything that we do, all the honey options that we have available are all beneficial in some way, shape or form. You get the benefit of those things that are being infused into the honey. So everything is purposeful.

Everything added is to expand the benefits of the honey into something beyond. 

Each honey is different, with different infusions.  We call them varietals.  Essentially a varietal is a honey that the beekeeper and the farmer have integrated hives into that particular crop. The honey has a flavor and nuance.  Then we have our infusions. 

Local honey is where I go. That’s all I want.  Our local [honey] in Maryland is not the same local that’s in Texas. What’s local to California is not what’s local to Utah. What’s local to Utah is not local to Maine. But when you look at it, all those honeys have a slight variance and nuance in flavor because of what’s being pollinated.

Our plants aren’t the same here as in Hawaii. So when you say I enjoy wildflower, the enjoyment of your wildflower might taste completely different than what I’m used to because of the plants that are growing. It doesn’t necessarily all taste the same. 

 

When you started with this idea, were you aware of the different varietals, the regions and how that affected honey?

Alexander Howell:  We definitely didn’t know how intricate and how deep this kind of rabbit hole of honey goes.  It’s a very nice and very informative learning experience for two reasons. One, just so we are aware of the benefits and can tell our family, but also so we can now have those kinds of conversations with our customers.

Monica Howell: Even something as a variance from season to season.  Literally your spring honey can be a completely different product from your fall [honey] and your winter honey.

The amount of moisture that’s in the air, that can even be from location to location. April showers bring May flowers. Those April showers are happening, there’s a ton of moisture in the air. And then when you’re getting into the fall, you’re having the bees that are pollinated when you’re getting into the fall, there’s a variance in that same region.

That same area has shifted the temperature. You’re just coming out of 90 degree weather. There’s still flowers out. But the pollination process that’s happening, the bees are what they’re collecting now, it can be different. 

In the U. S. alone, there’s over 300 different types of honey.  Over the world, there are thousands.

The interesting thing is when we’re bringing those varietals together in one place, you actually taste them side by side, [you can taste and notice] there are definite differences that you may never [have noticed otherwise] .

Someone says, “I don’t like honey. I say, “Well you haven’t tasted my honey.”

They find out, they dont like wildflower from North Carolina, but they love sage from California or macadamia nut from Hawaii – it’s amazing.

 

You’ve both mentioned farmer’s market experiences, sampling and buying. Let’s talk a little bit about those experiences.

 

Alexander Howell: As far as farmers markets goes, we’ve gotten the entire spectrum of reactions – ‘Oh, this is some of the best I‘ve ever had in my life’, or ‘This is nasty’

I appreciate either side of the spectrum, it’s just very honest and blunt. In person, you get to actually see that emotion, you get to see that interaction, you get to not only see what they think but maybe they brought a friend or a family member of theirs – their husband, their wife, their kids, their dog.

We get to see what your dietary needs are, your favorite flavors, your favorite vegetables.  If you have a health issue, what type of things we have that could possibly help.

It’s even as simple as someone getting a gift for somebody who’s a pescatarian who likes to cook so, ‘What do you have for this?’

And I can then give them a whole range of stuff [to browse].

Monica Howell: We’ve been selling at farmer’s markets for 2.5 years. By far, it is my favorite. People who grew up going to farmer’s markets. Beekeepers that have grown up in their Grandma’s backyard.  

We always get somebody that says, ‘Oh, my grandma had honey. And I’m already familiar.’    I always challenge them to taste something that’s a little different, 

We get people who are extremely health conscious.  They are looking for natural options.

 

On your website, there’s a lot of products What are the major categories and what are one or two or three that you really want to highlight that are currently available?

Monica Howell: We do some switching out from season to season, but for the most part, 25 items. A combination of the varietals and the infusions. 

We’ve got an amazing macadamia nut honey that comes from Hawaii.  You get a honey that has a certain butteriness to it, a nice weight to it.  A little nuttiness at the end. It’s amazing in coffee. It’s amazing on top of a banana bread, really good in yogurt. Also good to cook with. 

Our blueberry is from Maine. A little bit of a nuance of that blueberry flavor. It’s a little sweeter than some of the other honeys. It’s amazing on bakery goods and breakfast. So instead of using traditional maple syrup, we’re using the blueberry honey on a Belgian waffle on a pancake. Amazing on yogurt and things like that. 

Then we’ve got our infusions. So the infusions essentially are different botanicals using a particular honey.

I’m using an extra white honey from Iowa. If you’re looking on the spectrum of honey, not only does honey change area to area, there’s water white honey, all the way down to your dark amber honeys.  So there’s an entire rainbow of different types of honey, based on what’s being pollinated and what’s growing. 

Your darker honeys have more of a molasses flavor, probably 10 – 20 x the antioxidants that you’re getting then like a water white honey. But when we’re considering what to use to infuse, I’m usually going with that lighter honey.

Our elderberry honey is super important.  We’re taking a ground elderberry from the actual berry, not the elderberry flower. And we’re grinding that up and then infusing that into honey over a period of time. That allows you to then take that elderberry on a regular basis, either in as a sweetener for your tea or actually adding it into a yogurt.

Alexander Howell: Some of the things that I like to highlight, because I’m a foodie, I’m always trying to find honey that would elevate the taste.

One of those is Hot Honey. Anything from chicken, to beef, to pork, to seafood, to shellfish. I love it all. One specific thing is strawberries. It sounds a little out there, but it’s amazing. 

And also the vanilla.  I love it on my baked goods, banana breads, cornbread, really good on cinnamon rolls. Instead of the sheet icing I’ll put the honey. Even simpler like a latte or a cup of tea.  Put some of your pancakes or crepes. 

It’s the two different honeys on two different ends of the spectrum, but at the end of the day they both serve their purposes 

Monica Howell: We are working with a few bartenders and mixologists that have taken our honeys and creating mocktails. Super fun.

 

One thing to acknowledge,  the audience is a large majority of our conversations are wine based. So it’s with winemakers and chefs.

Do any of these honeys pair better with any specific kinds of varietals of wine?

 

Alexander Howell: One of the best ways I do like to enjoy wine with honey is charcuterie. 

Monica Howell: Charcuterie and honey go hand in hand. It’s like a whole little puzzle of delicious-ness.

I like Merlot.  Something becoming more popular are meads. So mead is wine essentially made with the foundation of honey versus grapes.  There are a lot of brewers that are starting to play with mead. So you’ll find mead in all different varietals, some that very much tastes like wine and some that tastes closer to beer.

We’re not necessarily pairing the wine so much with the honey as helping the person that’s hosting the event, creating that perfect board, that perfect accompaniment to it.

What’s the best way to learn more about you? Website, social media? How can we follow you more?

 

Monica Howell: Definitely the website is the easiest way. You can also find us on Facebook and Instagram. The unique feature of what we do in-person. That’s the benefit of coming to see us at a farmer’s market.  We also are actually on a couple of stores in the local area, local by design, which is an Annapolis mall in Annapolis, Maryland, where our product is available on their shelves.

You can find gifting boxes and samplers on the website too. 

Howell’s Standard provides raw, natural honey in its purest form, a variety of herb and fruit-infused honeys, and products from the hive. 

They are a small family-owned company in Northeast Maryland that appreciates the gifts of nature and artistic expression.  Find their website,  their Instagram and their in-person farmer’s market experience.

Howell's Standard Delivers Flavor, Family and a Healthy Flourish with their Hot Honey

Below, Alexander and Monica Howell visited for a conversation about family, flavor, health benefits and the magic of honey.

Howell's Standard Delivers Flavor, Family and a Healthy Flourish

This conversation has been edited for length and clarity.  Find the full, unedited conversation on the FlavRReport YouTube channel.

 

My understanding going back to the beginning is, this whole company was a COVID baby, meaning the idea of it launched during the pandemic. Is that accurate?

 

Alexander Howell: So I’ll give you a bit of a backstory. We had, like you said, started around the boom of COVID. During that time with all the sickness going around, one of the things we decided to do was to figure out how we can stay healthier and keep the entire family more healthy during that entire time.

One of the things we decided to do was to cut out a lot of white and processed sugars because it’s the cause of a lot of health issues, cancers, things of that nature. After that we [realized] we can’t just not have any type of sweetener at all.  We’re not that strong. 

We went across a couple of different sweeteners. We tried agave, we tried monk fruit.  We tried all those, [but] they didn’t hit the spot for us. 

Then we were at a farmer’s market [and] tried some raw honey.  Once we had tried that, it’s like the entire world just opened up for us because.

We started researching it more and found out there were tons of health benefits tied into raw honey itself. 

Once we started consuming it ourselves, we felt the changes.  A lot more energy naturally, our skin started looking a lot better, our hair started looking better.  Then we decided instead of keeping this a family secret, we can share it with the world.

Monica Howell: So I’ve got a slightly different angle on it. Everything Alex said is definitely true. Pre COVID, I had always been an entrepreneur at heart, always dabbling in something, always doing a little side things.  They say you have to have multiple streams of income.

So I was always looking for the next best option. Prior to COVID, I was creating body butters and detox masks and sugar scrubs; and just looking for things that were positive for your skin in a natural manner. Honey was one of the ingredients that was always on my shelf. 

[Honey] is one of those ingredients. It’s a wonderful connector. I had really only ever thought of honey as this thing that was on aisle number eight of the grocery store always next to the maple syrup.  A condiment to get with your fried chicken.

But once I started having success with personal skin care, the products that were most sought after, that had the best outcomes for my skin all had honey in them. 

During COVID, we just really started to come together more, having more conversations. Bringing together the things that we were doing individually as a group and kind of figuring out 

We started minimizing ingredients.  Looking at that 20 line ingredient list on the back of everything and saying what can [remove]?

 

Something you both touched on was the zero to one aspect.  Talk a little bit about the process from idea to reality.

Monica Howell: So for me, it was checking boxes. Throwing something on the wall and seeing what sticks, that old spaghetti adage.

There’s so many layers, so many things that I wasn’t aware of honey as a whole.

Figuring out how we could integrate this into our lives, and then how we then convert that and transition that into something that was revenue generating, seeing there was a niche.

We started with friends and family. Letting people that would trust us, try things out.

A lot of the response was ‘I don’t like honey’ or ‘I already have sugar. I don’t need to do this.’

But we said, it’s open your mind, let’s look into something a little different. Let’s consider it in a different way and move forward from there.

One thing that I think stands out for us is the fact that everything that we do, all the honey options that we have available are all beneficial in some way, shape or form. You get the benefit of those things that are being infused into the honey. So everything is purposeful.

Everything added is to expand the benefits of the honey into something beyond. 

Each honey is different, with different infusions.  We call them varietals.  Essentially a varietal is a honey that the beekeeper and the farmer have integrated hives into that particular crop. The honey has a flavor and nuance.  Then we have our infusions. 

Local honey is where I go. That’s all I want.  Our local [honey] in Maryland is not the same local that’s in Texas. What’s local to California is not what’s local to Utah. What’s local to Utah is not local to Maine. But when you look at it, all those honeys have a slight variance and nuance in flavor because of what’s being pollinated.

Our plants aren’t the same here as in Hawaii. So when you say I enjoy wildflower, the enjoyment of your wildflower might taste completely different than what I’m used to because of the plants that are growing. It doesn’t necessarily all taste the same. 

 

When you started with this idea, were you aware of the different varietals, the regions and how that affected honey?

Alexander Howell:  We definitely didn’t know how intricate and how deep this kind of rabbit hole of honey goes.  It’s a very nice and very informative learning experience for two reasons. One, just so we are aware of the benefits and can tell our family, but also so we can now have those kinds of conversations with our customers.

Monica Howell: Even something as a variance from season to season.  Literally your spring honey can be a completely different product from your fall [honey] and your winter honey.

The amount of moisture that’s in the air, that can even be from location to location. April showers bring May flowers. Those April showers are happening, there’s a ton of moisture in the air. And then when you’re getting into the fall, you’re having the bees that are pollinated when you’re getting into the fall, there’s a variance in that same region.

That same area has shifted the temperature. You’re just coming out of 90 degree weather. There’s still flowers out. But the pollination process that’s happening, the bees are what they’re collecting now, it can be different. 

In the U. S. alone, there’s over 300 different types of honey.  Over the world, there are thousands.

The interesting thing is when we’re bringing those varietals together in one place, you actually taste them side by side, [you can taste and notice] there are definite differences that you may never [have noticed otherwise] .

Someone says, “I don’t like honey. I say, “Well you haven’t tasted my honey.”

They find out, they dont like wildflower from North Carolina, but they love sage from California or macadamia nut from Hawaii – it’s amazing.

 

You’ve both mentioned farmer’s market experiences, sampling and buying. Let’s talk a little bit about those experiences.

 

Alexander Howell: As far as farmers markets goes, we’ve gotten the entire spectrum of reactions – ‘Oh, this is some of the best I‘ve ever had in my life’, or ‘This is nasty’

I appreciate either side of the spectrum, it’s just very honest and blunt. In person, you get to actually see that emotion, you get to see that interaction, you get to not only see what they think but maybe they brought a friend or a family member of theirs – their husband, their wife, their kids, their dog.

We get to see what your dietary needs are, your favorite flavors, your favorite vegetables.  If you have a health issue, what type of things we have that could possibly help.

It’s even as simple as someone getting a gift for somebody who’s a pescatarian who likes to cook so, ‘What do you have for this?’

And I can then give them a whole range of stuff [to browse].

Monica Howell: We’ve been selling at farmer’s markets for 2.5 years. By far, it is my favorite. People who grew up going to farmer’s markets. Beekeepers that have grown up in their Grandma’s backyard.  

We always get somebody that says, ‘Oh, my grandma had honey. And I’m already familiar.’    I always challenge them to taste something that’s a little different, 

We get people who are extremely health conscious.  They are looking for natural options.

 

On your website, there’s a lot of products What are the major categories and what are one or two or three that you really want to highlight that are currently available?

Monica Howell: We do some switching out from season to season, but for the most part, 25 items. A combination of the varietals and the infusions. 

We’ve got an amazing macadamia nut honey that comes from Hawaii.  You get a honey that has a certain butteriness to it, a nice weight to it.  A little nuttiness at the end. It’s amazing in coffee. It’s amazing on top of a banana bread, really good in yogurt. Also good to cook with. 

Our blueberry is from Maine. A little bit of a nuance of that blueberry flavor. It’s a little sweeter than some of the other honeys. It’s amazing on bakery goods and breakfast. So instead of using traditional maple syrup, we’re using the blueberry honey on a Belgian waffle on a pancake. Amazing on yogurt and things like that. 

Then we’ve got our infusions. So the infusions essentially are different botanicals using a particular honey.

I’m using an extra white honey from Iowa. If you’re looking on the spectrum of honey, not only does honey change area to area, there’s water white honey, all the way down to your dark amber honeys.  So there’s an entire rainbow of different types of honey, based on what’s being pollinated and what’s growing. 

Your darker honeys have more of a molasses flavor, probably 10 – 20 x the antioxidants that you’re getting then like a water white honey. But when we’re considering what to use to infuse, I’m usually going with that lighter honey.

Our elderberry honey is super important.  We’re taking a ground elderberry from the actual berry, not the elderberry flower. And we’re grinding that up and then infusing that into honey over a period of time. That allows you to then take that elderberry on a regular basis, either in as a sweetener for your tea or actually adding it into a yogurt.

Alexander Howell: Some of the things that I like to highlight, because I’m a foodie, I’m always trying to find honey that would elevate the taste.

One of those is Hot Honey. Anything from chicken, to beef, to pork, to seafood, to shellfish. I love it all. One specific thing is strawberries. It sounds a little out there, but it’s amazing. 

And also the vanilla.  I love it on my baked goods, banana breads, cornbread, really good on cinnamon rolls. Instead of the sheet icing I’ll put the honey. Even simpler like a latte or a cup of tea.  Put some of your pancakes or crepes. 

It’s the two different honeys on two different ends of the spectrum, but at the end of the day they both serve their purposes 

Monica Howell: We are working with a few bartenders and mixologists that have taken our honeys and creating mocktails. Super fun.

 

One thing to acknowledge,  the audience is a large majority of our conversations are wine based. So it’s with winemakers and chefs.

Do any of these honeys pair better with any specific kinds of varietals of wine?

 

Alexander Howell: One of the best ways I do like to enjoy wine with honey is charcuterie. 

Monica Howell: Charcuterie and honey go hand in hand. It’s like a whole little puzzle of delicious-ness.

I like Merlot.  Something becoming more popular are meads. So mead is wine essentially made with the foundation of honey versus grapes.  There are a lot of brewers that are starting to play with mead. So you’ll find mead in all different varietals, some that very much tastes like wine and some that tastes closer to beer.

We’re not necessarily pairing the wine so much with the honey as helping the person that’s hosting the event, creating that perfect board, that perfect accompaniment to it.

What’s the best way to learn more about you? Website, social media? How can we follow you more?

 

Monica Howell: Definitely the website is the easiest way. You can also find us on Facebook and Instagram. The unique feature of what we do in-person. That’s the benefit of coming to see us at a farmer’s market.  We also are actually on a couple of stores in the local area, local by design, which is an Annapolis mall in Annapolis, Maryland, where our product is available on their shelves.

You can find gifting boxes and samplers on the website too. 

Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails

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

  1. Rim your glass with Twang-A-Rita Black Salt
  2. Fill serving glass with ice
  3. In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
  4. To garnish, scoop small balls out of honeydew melon
  5. Place a blueberry in the center of each melon ball to resemble an eyeball
  6. 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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