New Cocktail Recipes Jim Beam and Hornitos Tequila have unveiled three cocktail recipes for the fall season, each designed around the brands' spirits. The Horchata Colada combines 1.5 parts Hornitos Cristalino Reserve Tequila with .5 parts lime juice, 1 part pineapple juice, and 3 parts horchata mix, garnished with pineapple wedges, star anise, and grated cinnamon. The drink features a tri-colored sugar-rimmed glass created by coating separate sections of the rim with green rock sugar, white sugar, and a cinnamon-red sugar blend. Jim Beam's Vanilla Espresso Martini calls for equal parts Jim Beam Vanilla, coffee liqueur, and espresso or cold brew concentrate, finished with cocoa powder or coffee beans. The Jim Beam Vanilla Fizz mixes 1 part Jim Beam Vanilla with 2 parts half & half, 1 part fresh lemon sour, 1 part egg white, and club soda.
Expanded Bottle Portfolio Beyond cocktails, both brands are highlighting existing and newer bottled expressions for off-premise retailers. Jim Beam offerings include Kentucky Straight Bourbon ($19.99 MSRP), Jim Beam Black ($24.99), Jim Beam Pineapple ($18.99), and Jim Beam Peach ($18.99). These are available at ReserveBar, Total Wine, Binnys, and select retailers. Hornitos selections include Reposado Tequila ($27.99), Cristalino Reserve ($44.99), and Anejo Reserve ($44.99), stocked at ReserveBar, Total Wine, and select retailers.
Why It Matters
Flavored spirits and approachable cocktail recipes remain key drivers for on-premise and retail engagement, particularly as bartenders and home mixologists seek seasonal content heading into fall service. The pricing and multi-channel retail distribution suggest both brands are targeting volume growth across on- and off-premise channels during a traditionally strong consumption period.
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Written by FBM Publications Editors
