Jose Cuervo Family’s Private Stash Now Available In Reposado and Platino In The US

Admittedly, I’ve only enjoyed tequila within the past couple of years. When I thought of the spirit, I was yanked back to memories of cheap bottles and nights bowing down at the porcelain temple. But thanks to a visit to the Jose Cuervo distillery in Tequila, Mexico, I was able to get tequila woke and learned just how delicious it can be. To be specific, all it took was a bottle of Jose Cuervo’s Reserva de la Familia to change my outlook on tequila.

Reserva de la Familia is the Jose Cuervo family’s private stash, bottling the finest of their tequila, originally offered to friends and family and made public back in 1995. To celebrate the 25th anniversary of this introduction, Jose Cuervo has now made available Reposado and Platino expressions of their Reserva de la Familia tequila.

Characteristics of the Reposado are a unique barrel aging process that employs three different types of wood and barrel toasting styles. Heavily toasted American oak contributes intense notes of baking spices while whole, lightly-toasted American and French oaks bring forward mellow flavors of toffee and vanilla. As for the Platino, it is an unaged tequila, and due to a natural fermentation process, the notes of agave keep their original essence and come through profoundly in aroma and flavor. 

This is the perfect holiday gift for friends, family, and even yourself because you deserve it after making through to 2020, amiright?

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Celebrate Dia De Los Muertos With Tequila Sunrise Slushies

Alcoholic seltzers have resolutely established themselves as the predominant drink of this summer. If you’re going to have to sit around the house, it may as well be with a drink that’s easy to sip, light, and refreshing.

Less known, however, is that, while delicious on their own, their fruity flavors and light fizz make the seltzers quite the cocktail mixer. And, in the summer of at-home seltzer drinking, a vacation-worthy cocktail is always needed.

In honor of this, we teamed up with Bud Light Seltzer to create a couple of recipes that’ll send you to the beach on the very first sip. 

This drink takes inspiration from the ever-popular Tequila Sunrise, as well as the upcoming Dia De Los Muertos. 

By turning a tequila sunrise into a slushie and adding some bubbly seltzer, this cocktail will liven up any weekend (or hey, maybe weekday!) spent at home. 

The full recipe for the slush is below, and if you’re in California, make sure to take a look at iHeartRadio and Bud Light’s sweepstakes, as it could land you a $500 gift card to a local Hispanic grocery store. Click here to enter.

This recipe collab is featured at participating hispanic grocers.

Mango Tequila Sunrise Slush

Yields: 2


  • 1 cup orange juice
  • 1 can Bud Light Seltzer Mango
  • 1 1/2 – 2 cups ice
  • 2 oz tequila
  • 2 tablespoon grenadine syrup
  • Mini sugar skull candy and orange slices for garnish


  1. Freeze the orange juice in an ice tray a couple hours beforehand. 
  2. Add the “orange cubes” into a blender along with the ice, tequila, and seltzer. 
  3. Blend!
  4. Add the grandine to the bottom of a glass, then pour in the slushie directly on top.
  5. Garnish with orange peel. 

And that, my friends, is really about it. These things are dangerously easy, taking no more than a couple minutes to whip up. 

And I say that to say this: that twelve pack of seltzers isn’t going to last long.

Created in partnership with Bud Light.

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Azulana Is The First Sparkling Tequila On The Market

Canned cocktails have been quietly making a splash on the spirits scene in recent years. They have more flavor than hard seltzer without all the work of making a craft cocktail at home. Pure Azul Beverage Company recently launched its entry into the market with Azulana, a ready-to-drink sparkling tequila beverage.

It is said to be the first sparkling ready-to-drink beverage crafted using 100% blue agave tequila on the market. “Our goal was to take a spirit so rich in heritage and offer it in a way that ultimately speaks to today’s modern tequila enthusiast,” says Henry Morita, CEO and Co-Founder of Azulana. “We are incredibly proud to introduce this contemporary, craft cocktail to consumers.”

Tequila sales in the U.S. continue to grow, In 2017, the US saw an 8.5% increase in tequila liter sales over the previous year, according to the Distilled Spirits Council. Likewise, the demand for ready-to-drink alcoholic beverages continues to rise rapidly. Canned wine alone now represents a near $50 million business.

Produced in Guadalajara, Mexico, the decision to produce Azulana in the region (known as the “birthplace of tequila”) was crucial to the brand, as they aimed to authentically integrate the region’s rich heritage and history, while also contributing to the local economy through its production, manufacturing and distribution.

In support of the farmers that make the product possible, the brand has developed a program that will include donating 5% of all profits to initiatives within Former Mexican President Vincente Fox’s Foundations, including CentroFox and Crisma, which offers pediatric rehabilitation, mechanotherapy, hydrotherapy, and speech therapy for adults and children.

Available in original, lime and pineapple rosemary, each 12-oz. can of Azulana is 4.3% ABV and contains 145 calories.

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‘Jalisco Style’ Is the Beer Hack You Need to Celebrate National Tequila Day

National Tequila Day is July 24th. It’s a magical day, one that many might be afraid of partaking in. Instead of taking that shot straight, there’s a trick to get it down without the pain.

Here’s a hint: Put it in a beer.

This nifty pro tip is called “Jalisco Style,” which is quite fitting considering that tequila is named after Tequila, Jalisco, the city it originated in.

But on to the specifics. First step, grab an Estrella Jalisco, since this beer is rooted in Jalisco, Mexico.

Second, stick the rim in some Tajin. Drown it in Tajin, even.

Third, and this is the key, add a splash of tequila in your beer. Don’t look at me like that. Trust, it works.

Fourth, squeeze a lime in there. Maybe two, if you’re really feeling crazy.

That’s it!

Now there’s no excuse to not participate in a national holiday such as the one upon us.

Check out the video above to catch a visual of how this is done, and the tasty end result.

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Chorizo, Queso & Tequila Combine For A LIT New Year’s Party Dip

Whether or not 2018 has been good to you, it’s coming to an end, and it’s time to celebrate. That means turning up the queso as much as all the other attendees at your New Year’s Bash.

Start by loading it up with copious amounts of chorizo, going big on flavor with the Oaxacan cheese, and – of course – spiking it with plenty of Casa Mexico Tequila. It’ll be a queso to remember, regardless of what else happens as you ring in the new year.

You can find all of the ingredients to make this festive queso at Northgate Market, who also has a holiday cookbook coming out with all of the recipes you need for this season. If you want this boozy, meaty queso ASAP, though, you can peep the full recipe below.

Servings: At least 6

5 oz Northgate Market pork chorizo, plus more for garnish    
1/2 cup Casa Mexico Tequila
1 cup milk
3 1/2 cups shredded Oaxaca cheese
3 cups Mexican taco cheese mix
1/2 cup Crèma Mexicana
2 1/2 Tbsp Green Hot Sauce   
1 (4 oz) can diced green chiles
Chicharrons, whatever size you want, for dipping
1/4 cup Cotija
1 jalapeño, sliced
1 tbsp chopped green onions


Step 1
Cook chorizo in a sauté pan or saucepan until all of the meat is fully cooked. Drain off the residual oil, and set the chorizo aside to add in later.

Step 2
Bring your tequila to a boil in a separate saucepan over a medium heat, and reduce the liquid by half. Add the milk and reduce your heat to medium-low. While stirring, sprinkle in your melted cheese a little bit at a time to fully combine. Add Creme Oaxaca sauce, and stir to mix thoroughly.

Step 3
After all the cheeses are melted, add in the hot sauce, green chiles, and cooked chorizo. Stir to fully combine.

Step 4
Garnish with cotija, more chorizo, green onions and jalapeño. Serve hot over chips, chicharrons, or any of your other favorite foods to dip with.

Created in partnership with Northgate Market

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This Train Is A One-Way Ticket Deep Into The World Of Tequila

Knowing the ins and outs of a food makes you appreciate it even more. If you’re a huge tequila aficionado and want to have that level of knowledge, you need to check out Jalisco.

This western Mexican state is where most of the tequila you sip on comes from, and the agave farmers here take pride in turning their sweet plants into the popular spirit. If you find yourself in Guadalajara, Jalisco’s capital, you have a unique opportunity to dive deep into the world of tequila by visiting these farms and distilleries in person.

What you want to look for is the ‘Jose Cuervo Express,’ a tequila train that runs between Guadalajara and Tequila, the birthplace of the agave-based liquor. No matter what package you purchase prior to boarding, there’s a variety of tasting opportunities on the two-hour ride.

Hosts guide you on how to identify the different notes of tequila in a special tasting. Guests sample different tequilas based on their point in the aging process, from light tequila to the “rested” reposado and the vintage anejo.

If you want to get more creative with your drinks, head to the open bar. They use tequila to create a variety of beverages, from classic drinks like margaritas to customized drinks per your request.

To go with your spirits is a round platter of traditional Mexican antojitos, or appetizers. Beans, guacamole, carnitas, and cheese are just some of the items available.

Once you arrive in Tequila, you can visit the vast Jose Cuervo agave fields to see the plants in person. You can also see a live demonstration of how the agave is cut to properly make tequila.

The train schedule allows for time to visit the city of Tequila itself, as well as the Jose Cuervo distillery. A tour takes you through the step-by-step process of making the spirit, and you can sample more of it as well as the oven-cooked agave to differentiate between the two.

The experience is the ultimate day trip for tequila lovers, as it’s a full immersion into the process of the beverage from start to finish.

Created in partnership with Visit Guadalajara 

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A Roundup of The Best Pop-Up Bars In New York City This Holiday Season

If Santacon isn’t for you but you still like to deck the halls with a good spirited beverage that’s #FestiveAF, then this is the article for you.

Holiday pop-up bars have become all the rage from coast to coast, but New York City seems to be the most festive. Below are just a few of the bars you should check out after Rockefeller Centre (because that place can be a madhouse).

The Holiday Cocktail Factory

As Willy Wonka said, “Candy is dandy, but liquor is quicker.” Inspired by Charlie and the Chocolate Factory, LOCL Bar at NYLO Hotel has launched The Cocktail Factory. The space’s decor will be redesigned to reflect Roald Dahl’s whimsical style and guests can sip from a menu of colorful, seasonal drinks created by Muddling Memories’ Cody Goldstein.

The Violette, You’re Turning Violette  is a combination of tequila, pineapple and Creme de Violette. The Golden Goose is spiked with edible gold, glitter, and pop rocks, but my favorite though had to be The Goodie Goodie Gumballs (seen above) — tequila, St. Germain, cranberry served in a gumball machine.Guests can also have an adult version of the Fizzy Lifting drink in the Champagne Bubble Room or satisfy their sweet tooth at NYLO’s library, which will be converted to a sweets shop for the duration of the pop-up. In the spirit of giving, $1 from every cocktail will be donated to charity partner, Save the Children.

The Cocktail Factory at 2178 Broadway will be open through January 31, 2018.

Sippin Santa’s Surf Shack

Photo Credit: Paola Beretti

Sure, Santa Claus is pretty busy this time of year. But, in his off-time, the big guy loves shredding swells and sipping on tiki drinks. That’s the premise behind Boilermaker’s SOHO pop-up bar. Surf’s up.

The Son of a Nutcracker features a blend of rums, Campari, coconut, passion fruit and fresh lemon while the Little Drummer Boy is their housemade hot cocoa, spiced rum, Amarula cream liqueur, and marshmallows. Not one to ignore the Jewish community, they also have the Hanukka-vana which includes rye whiskey, dill aquavit, coconut, pineapple, and fresh lime. Since the bar is named after the classic beer and shot combination, you have to try one of their xx boilermakers, which are all named after classic holiday characters like Kris Kringle (the classic seen above), Jack Skellington, and Ralphie Parker (the Hawaiian take).

Sippin Santa’s Surf Shack at 13 1st Ave will be open through Jan. 1.


A Christmas tree is lit in Brooklyn and is adorned with all the divas you can imagine — Mariah, Gaga, Britney, J.Lo, and Janet. And atop the tree is the queen herself, Beyonce. It, much like the rest of the decor at Brooklyn’s Leyenda, simply slays (or is it sleighs).

Either way, owners Ivy Mix and Julie Reiner have taken holiday pop-ups beyond Manhattan with their Latin​ ​holiday​ ​pop-up​ ​that​ ​pays homage​ ​to​ ​all​ ​the​ ​Queens​ ​out​ ​there.​ ​​Mexican​ ​Hot​ ​Chocolate​ ​is​ ​spiked​ ​with​ ​mezcal,​ ​a​ ​drink​ ​called​ ​The​ ​Sleigh Pilot (shown above) pairs​ ​Appleton​ ​and​ ​Wild​ ​Turkey​ ​Rare Bread Bourbon​ ​with lime, grapefruit, falernum, cinnamon, absinthe, and aromatic bitters served in an ornament​,​ ​and the classic​ ​coquito​ ​(Puerto​ ​Rico’s ​take on​ ​eggnog). The​ ​back​ ​of​ ​the​ ​bar​ ​was also​ ​turned​ ​into​ ​a​ ​private​ ​winter chalet. A​ ​fireplace​ ​will​ ​warm​ ​the​ ​hideaway,​ ​which​ ​is perfect​ ​for​ ​last​ ​minute​ ​holiday​ ​parties​ ​and​ ​gatherings​ ​with​ ​friends.

Sleyenda ​at​ ​221​ ​Smith​ ​Street​ ​will​ be open​ ​through​ ​December​ ​24th.

Miracle on 9th Street

Photo Credit: Melissa Hom for Miracle

The one that started it all — at least as far as we’re concerned. Miracle on 9th Street at MACE has become a holiday tradition for many (including myself). The Lower East Side bar, known for its unique craft cocktails, gives its creations a seasonal turn.

Try the Christmapolitan, which includes fig leaf-infused vodka, cranberry, elderflower liqueur, lime juice, coconut water, spices, whey — lactose clarification while the Die Hard-inspired Yippie Ki Yay Mother F****r! features Plantation Barbados Rum, Yaguara Ouro Cachaça, Plantation OFTD Rum, purple yam-coconut orgeat and pineapple acid. Like sibling bar Boilermaker, Miracle also has a Channukah-inspired drink called the Dreidel Dreidel Dreidel, which is made of chocolate gelt-infused Reposado tequila, Pedro Ximenez Sherry, maple syrup, and black walnut bitters. There really isn’t a bad choice on their menu.

Miracle on 9th Street at 649 E 9th Street will be open through Jan. 1.

The Winter Room

Hanging out at a rooftop bar in Manhattan in December might sound crazy, but the eponymous named The Roof has turned its beautiful views of Midtown into a veritable winter wonderland — it’s also fairly close to all the classic NYC Christmas sites, so that helps.

In addition to its traditional cocktail and light bites menu, the bar also serves “Winter Warmers” like the Rooftop Toddy with spiced rum, hot apple cider, and a cinnamon stick; Central Park Sleigh Ride with Belvedere Vodka, hot chocolate, and vanilla; and The Snowday with Hennessy VSOP, fresh lemon juice, and honey. They also serve hot chocolate and hot apple cider, in case you’re hanging with kids or teetotalers.

The Winter Room at 124 West 57th Street is open through March 2018.


Imagine a restaurant that thinks it should be Christmas all year around… just like that one aunt you have. Now imagine, it as a New York institution that serves great, traditional German food. Well, that’s Rolf’s.

The restaurant starts decorating in September and they stay up till spring. Their food stays the same, focusing on German classics like schnitzel and bratwurst, but they do serve festive drinks like mulled wine and spiced eggnog. They also have a really hardy schnapps menu, if you’re into that sort of thing. Good luck getting in though, as it’s one of the hottest restaurants to get into at this time of year for this very reason.

Rolf’s is located at 281 Third Avenue.

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Bartenders Knuckle Up For Their Health In Actual Bartender Boxing Organization

Walking into the famed Gleason’s Gym in Brooklyn, you’ll see all the tropes you’d expect: the boxing rings, the heavy bags, the posters and, of course, the men and women performing feats of pugilism that make you question your own athleticism and self-worth. What might not be as expected or apparent, are that quite a few of them are bartenders who just a few hours ago were slinging drinks at some of New York City’s hottest bars.

The 12 barmen and barwomen aren’t alone. In Chicago’s Oakley Fight Club, another 12 bartenders are also training as well. All 24 promising pugilists were handpicked for the Bartender Boxing Organization’s (“BBO”) Round Two sponsored by Tequila Cazadores.

The goal is to take bartenders out of their comfort zone with the physical and mental challenge of boxing by immersing them in a 12-week training program where their fitness, nutrition, and mental toughness will be tested, honed, and perfected under the watchful eyes of Littrell and trainers Dalon Parsley and Leon Taylor. The end goal is to select eight participants from each city to box one and other in a tournament. The top four fighters from those two showcases will face-off on November 19th. Earlier this year, bartenders from Los Angeles and Houston went head to head at Tales of the Cocktail.

Cazadores saw themselves as a natural fit as a sponsor for the organization. “We’ve always supported professional boxing,” Manny Hinojosa, Brand Ambassador for Tequila Cazadores. “We’ve worked with De La Hoya, Pacquiao, and Golden Boy Promotions. We wanted to figure out how we could bring that to the guys who serve and pour our tequila. We wanted to change the bartender lifestyle and its been very well received.”

So how were the bartenders-turned-boxers chosen? “It’s a very small industry and everyone knows each other so we wanted to make sure it wasn’t based on where people worked,” said Littrell, who explained that the first round of eliminations were done by BBO Boxing Director Tommy Neff based on physicality. “From there everyone received preliminary letters to learn more about them and I reached out directly to explain expectations. We wanted to give them a realistic sense of what we were asking.”

The ask was that each participant train three times a week for three months at the gym as well as additional personal training every other day. Gym sessions include running two miles in less than 20 minutes as well as doing 100 push-ups, 100 sit-ups, 100 dips, and 100 pull-ups. This is all before bartenders then go into their team training. It’s one hour of extremely high intensity training and that’s addition to their standard 12-hour work shifts. All the participants from each city will go through the 90-day leaderboard training program focusing on boxing technique, conditioning, high intensity interval training as well as developing a new diet regimen to determine who will be featured in the cities’ showcases.

“The team members are intense,” say Littrell during a break. “Some of them train all the time and some of them have never trained before in their lives. The one thing that everybody enjoys is the group discipline and the teamwork. We try to generate that day in and day out. The motivation is already there.”

United by a common motivation, the bartenders had several reasons for signing up for BBO.

“I have been yearning for the feeling of team practice on a routine basis,” says Jessica Dure, who tends bar at Chumley’s and Sushi Nakazawa. “Having a program like this where I can be amongst my peers and we can challenge each other on a different realm other than a professional realm is really awesome to be a part of. As an adult too, it’s a different mindset. I was a three-season athlete growing up but the extent to which you can push yourself as you grow older and who you’re surrounded with changes a lot, so it’s cool to have this support system like this.”

“I was always interested in doing some alternative workout,” adds The NoMad Bar’s Pietro Colina. “I usually hate working out. I am a sports person, so I am challenged more by my competitive nature. I get really bored in the gym, so when I heard about this opportunity, I jumped right on it.”

Watching the bartenders train, its hard to believe its only been four weeks since they started but they say they can tell the difference. “It was pretty tough to start. I would be pretty tired at work,” says Devin Kennedy, Cote Korean Steakhouse’s head bartender. “Somedays, I couldn’t shake a shaker because my arms were like noodles but it’s gotten a lot better.”

“The level of intensity of this sport has surprised me,” adds Brian Valencia of The Box Cabaret. “I have done almost every sport – I can run so many miles but if you put me in the ring for three two-minute rounds of intense punching and moving across the ring, I am tired out. It’s impressive, the level of athleticism that boxers have.”

All the participants seem to have fallen in love with the “sweet science” even if it’s not what they were initially expecting.

“I felt like there was going to be more of a euphoria getting into the ring,” says Dead Rabbit’s Jessica Friedman. “But its more about how focused you are on technique and learning the right way to do things as opposed to throwing hands at full strength. We’re learning the right way to take care of ourselves and learning the right way to do it.”

Littrell agrees. “We don’t mention about the ‘k word.’ We don’t talk about haymakers. We don’t even talk about fighting. We talk about the surgical, technical skill of boxing.”

With the regional matches coming up, BBO hopes that these four cities are just the beginning.

“We’re getting unbelievable feedback on our Facebook page with people asking how they can take part in other markets,” Littrell says. “Everyone is interested in this so we’re very much looking forward to 2018 and developing programs across the country.”