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COOL PRODUCTS

Back to Basics: Adding Citrus Flavor to Cocktails
1 year ago

Back to Basics: Adding Citrus Flavor to Cocktails

Add Citrus Flavor to Cocktails with Angostura, custom salt, shrubs, and cocktail spray…
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DRAM Apothecary Partners with Coors Distributing Co. for CBD Drinks
1 year ago

DRAM Apothecary Partners with Coors Distributing Co. for CBD Drinks

Coors Distributing Co. Collaborates with DRAM Apothecary for their CBD-Infused Beverages…
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Top 10 Caribbean Rums
1 year ago

Top 10 Caribbean Rums

Here are top ten recognized rum brands across various Caribbean Islands…
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Support the Music Industry by Sipping these Booze Brands
1 year ago

Support the Music Industry by Sipping these Booze Brands

8 bottles paired with 8 albums to power through the concert pause. Hands down (literally), the live music industry has taken one of the hardest hits…
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Mamitas Tequila & Soda Debuts Hard Seltzer
1 year ago

Mamitas Tequila & Soda Debuts Hard Seltzer

Mamitas Tequila & Soda Releases Hard Seltzer Made with 100% Real Tequila…
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Building A Better Cocktail With The Bitter Truth
1 year ago

Building A Better Cocktail With The Bitter Truth

The Bitter Truth Helps Bartenders Build A Better Drink With High-Quality, Unique Bitters…
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Jägermeister Just Released a Travel-Friendly Coolpack Bottle
3 years ago

Jägermeister Just Released a Travel-Friendly Coolpack Bottle

Jägermeister just released their first non-glass Coolpack bottle, perfect for chilling in the freezer and taking on the go…
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The 10 Coolest Tools for Your Home Bar
3 years ago

The 10 Coolest Tools for Your Home Bar

Upgrade your home bar with these bar tools, gadgets and games like an ice ball mold and 4-way cocktail jigger…
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The 7 Coolest Flasks You Can Buy Right Now
3 years ago

The 7 Coolest Flasks You Can Buy Right Now

If you’re looking for a discreet way to carry your booze, try WhiSki Poles and these other cool flasks…
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Sustainable Stirrers
3 years ago

Sustainable Stirrers

Sustainability is becoming more than just a buzzword in the hospitality industry. More and more restaurants, bars, and bartenders are thinking as much about the carbon footprint of what they serve their drinks in as what they’re putting into their cocktails…
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