So here I am,It's July and I've finally learned how to slow down this roller coaster ride!The past 9 months has been more than I have ever expected it to be. I've been on top of everything for my production company, except for the blogging side. I've had a few opportunities to post something here and then something there once in awhile, but not enough to be as active as I wished it to be.
Now, I've have created a newsletter that will catch you up on my social media events within spirits industry. It's not as detailed as I wanted,but at least it will give you a good look at what happens from month to month.
Also, you'll see how busy I was with attending these events,while still working at my formal whisky bar, and running my company with a small staff.
1st up: The Dizzy Fizz Blogger Brunch, 1/24/10
Location: Clover Club, Brooklyn, NY
This is to my belief the first ever Blogger's brunch within the industry. Miss Selena Ricks, who is on the cutting edge of producing unique/original event creations has done it again!
We had tasty tequila cocktails made with Sombra and Partida and the food was absolutely delicious!
It was a great experience and I would like to thank the Dizzy Fizzy: Selena Ricks once again!!
To view this brunch:http://www.flickr.com/photos/lushlifeproductions/sets/72157623163137251/show/
Photo Credit: Lush Life Productions
2nd: Meet the Distillers, SKYY Spirits, 1/24/10
Location: The Back Room, Lower East Side, NYC
I don't know where to start on this one! First of all, it's a whisky event and I'm smiling from ear to ear. This was Skyy Spirits guide to "World Class Whiskies", and the selection that they carry is impressive! Let me tell you who dazzled my taste buds that night:
- Glen Grant 10+16 years
- Auchentoshan:classic/12,18,21years/3 wood
- Glenrothes: 1985, 91, and 94
- Tullamore Dew:original, 10+12 years
- Bowmore: Legend, 12,15,18, and 25 years
- Hibiki 12 year
- Wild Turkey:101,Rare Breed,Kentucky Spirit, American Honey,Russell Reserve Bourbon
Thank you SKYY Spirits!!!!
3rd: Pegu Cocktail Series, featuring David Wondrich, 1/25/10
Location: Pegu Club, SoHo,NYC
I didn't get a chance to catch the entire presentation from David, but he basically gave a descriptive look inside the cocktail culture from past to present.
To watch him in cocktail action:http://www.youtube.com/watch?v=dbHObbpcRmQ
video link credit: YouTube and Zagat Survey
4th: USBGNY Jan mixer, featuring Veev, 1/25/10
Location: Yerba Buena, West village, NYC
Back when I was bartending at Indochine(NYC), I came along a new product called Veev, an Acai spirit that I had no idea what to do with, until almost 1 1/2 years later. The brand representative came to speak about the product, where it came from, and why they say it's "a better way to drink".
Also,I learned how they donate $1 per bottle sold to the Rain Forest, they're the 1st certified carbon neutral spirits company, and how Veev is powered by renewable energy.
We received a bartenders guide to what's in season for fruit, in which is better to use in the spirit.
Lastly, we got a cocktail list with some interesting recipe's, such as: Order of the Amazon, English Royalty,Sage Lady, and the Spa Cooler.
So if you wanna feel guilt-free about the spirit your drinking and donate to a great cause, try Veev!
5th:"WTF is Campari?" TNT tasting presentation, Jan 2010
Location: Louis 649, East Village,NYC
Allen Katz delightfully educated and engaged us all on what exactly is Campari. I've learned that it was created in Novara, Italy around the Romantic Age(@1860), which was in confluence with the Classical Age.
Basically, It is a neutral grain spirit infused with spices and herbs. The recipe is a secret, but you can definitely pick up: green cardamon, clove,cinnamon and genchin.
The spirit/botanicals are soaked in water for a minimum of 2 days and matured for 2 weeks. Right after steeping, it's very bitter and dark in color. It's sorta of a sweet vermouth that's not drinkable.
The most popular cocktails associated with Campari, is the: Negroni, Americano, and the classic Campari+soda.
For these cocktails and more:http://www.drinksmixer.com/cat/2411/
6th: "Hearts and Cocktails for Haiti", Jan.31,2010
Location: Bar Celona, Brooklyn, NY
Ray Raymond, sales manager for Santa Teresa rum and of Haitian background wanted to do something for the survivors of the devastating earthquake in Haiti. Naturally, he thought of a benefit cocktail/punch party to raise funds, in order to help out those desperately in need. American Red Cross was in confluence with the fund raising and several brands donated their product for the cause.
By the end of the night, Ray Raymond and everyone whom participated one way or the other, raised $5800.00!!
I am so proud of Mr. Raymond and I'm glad that this NYC cocktail community could contribute to a worthy cause to the well deserving people of Haiti!
Here is one recipe that kept my taste buds zinging:
Fidencio Pineapple Nog
1 1/2 oz Fidencio Mezcal, Joven
2oz Pineapple juice
1 1/2 oz Hazelnut water
2 dashes Regan's Orange Bitters
Method: Combine in mixing glass
Add ice and shake
Strain over ice in rocks glass
Garnish: Grated nutmeg
Revised Cocktail Recipe(Haitian Christmas Nog): Arik Torren
Photo Credit: Lush Life Productions
To view this benefit: http://www.flickr.com/photos/lushlifeproductions/sets/72157623203848965/show/
7th and last: The Pernod Absinthe Celebration, Jan 2010
Pernod is the first brand to create Absinthe. It has been established since 1805, and the popularity of the brand swept across the USA and Europe like wild fire!! It was very popular amongst the artist, such as some of my favorites: Picasso,Van Gogh, Degas, and Manet.
It is known as the "Green Fairy" or the "La fee Verte", for the addiction to the hallucinogenic drug! In 1915, it was banned and then legalized again in 2008. Now Pernod is back on top with it's 68% (ABV) spirit consisting of wormwood, fennel, star anise, hyssop, and other herbs.
To learn more about Pernod:http://pernodabsinthe.com/auth.html
Check out my article on how to create the "Traditional Ritual of Serving Absinthe":http://tinyurl.com/2uyav7b