Why canned cocktails are the perfect course companions


Superb and practical cocktails to satisfy the most demanding palates are now at your fingertips.

Jeffrey Westbrook

This is the ultimate question. And it went unanswered for 42 years.

“How about a Fresca? Judge Elihu Smails maniacally asked Danny Noonan Caddyshack. Before the cadet could respond, however, Smails vigorously ruffled Noonan’s hair to cement their “understanding”, and the scene was over. So, I ask you now, Mr. Fellow: do you want a Fresca?

Of course you do! And you won’t have to wait much longer to get it the way you really want it. Constellation Brands – a heavyweight in beer, wine and spirits – is teaming up with Coca-Cola (owner of Fresca) to offer a grown-up version of what Smails offered so long ago. In the fall, canned cocktails made with Fresca will hit the market, starting with separate versions of vodka and tequila.

“We can’t ignore the fact that we have a passionate fan base in the golfing world,” says Alex Schultz, part of the Constellation team that rolls out Fresca canned cocktails. “It makes sense because people at golf clubs have been using Fresca as a mixer for years. Now they will just be able to have a cocktail that is already perfectly mixed.

Fishers Island Lemonade canned cocktails taste like summer


Emilie Haas

It’s fair to say that pre-made cocktails with genuine spirits hang out on the road forged by hard seltzers, which themselves are a convenient, low-alcohol alternative to beer. White Claw and its ilk raked in nearly $9 billion worldwide in 2021, and that growth is set to continue.

For those who enjoy a well-made, potent cocktail, however, a golden age of on-the-go excellence has just begun – and the people behind the drinks are keenly aware that their approach to mixology has a natural home on golf. Classes.

This is certainly the case with Jill Burns and Kelly Gasink, sisters who co-founded Austin Cocktails. As children, the Dallas-born sisters spent summers on their grandparents’ farm in Minnesota. Grandpop Fred was not a country club guy, nor a stereotypical farmer. He enjoyed doing divots on the local public course, where he played in shorts and Birkenstocks, grandkids in tow. At least as important to our story, he also had a tradition on the farm. After the hard work was done, the family gathered at 5:00 p.m. for “cocktail hour.”

“He used ingredients from the gardens and the farm in handmade cocktails,” says Jill Burns, who played on the Santa Clara University golf team. “When we were kids, we joined Shirley Temples, but when we were old enough to partake in cocktails, we ended up thinking, ‘We should start mixing them.’”

Fred’s granddaughters are passionate about the taste of their drinks. Kelly is what’s called a super taster (it’s a real thing you can test), while Jill says she loves a “boozy cocktail.” Together, they prioritize quality over convenience. Rather than using a single supplier for their beverage flavors, they look for complementary tastes here and there. The result is legit cocktails that don’t taste like pouring from a can.

cocktail mixers

Perfecting your favorite cocktail – like composing perfect rounds – requires the right partners


Michael Corcoran

This summer, Austin Cocktails will launch two new tequila-based drinks. In the meantime, try their Fred’s Ruby Red and savor the blend of vodka, grapefruit, mint and lime. And next time you’re in Austin, check to see if the tasting room at their brand new production facility at The Yard is open.

The good news doesn’t just come from Austin, from other professionals. long-time readers of Sleeves know that Transfusion is a favorite, and in Virginia there is a new follower of the Church of Vodka, Raisin, and Ginger Ale. Turner Lewis is a full-time radiologist, but during the pandemic he was out of the office and his entrepreneurial spirit grew. Fore Craft Cocktails “is a boot-strap effort at this point,” Turner says — but our man is making some serious inroads with his Transfusion. New drinks are in the works, but when it comes to the Transfusion mothership, Turner says he had an epiphany when it was created.

“I wanted real flavors,” he says. “I didn’t want a 100-calorie drink to pass for a transfusion. No moonshine, no malt alcohol. I wanted real vodka. I wanted it to taste like a real blood transfusion.

May I get an Amen, brothers and sisters!

Michael Corcoran hasn’t emptied enough cans to reach the moon and back…yet. But he’s not a quitter.

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