Libation Diaries with Carmen

May 19th: Islay Bound pt.2

2011-06-21T14:08:00.007-04:00

There was that blue virtuous Bruichladdich van! I saw the distillery manager waving his hand with a gentle smile. I had introduced myself to Allen (mng), and then he took me took to the Bruichladdich Academy house.

This is the accommodations for my stay, while I am in Islay researching whisky all over Islay and the surrounding islands.

Allen gave me a tour of the lovely home and showed me to my room. When he left I was in such a state of felicity! I felt that my dreams has come true with all that Jim McEwan and the Bruichladdich team has blessed me with for my research work!

The house was beautiful, peaceful, and right next door to the distillery grounds! It has a live fire place, large kitchen, sun room, 2 living rooms, large dining room, back yard with a picnic table, and surrounded by lush vegetation and hills!

It was so peaceful, all you could hear was the water from the nearby stream.

Next, I got settled in my room and then noticed two guys in a camper standing outside in the parking area. I had noticed them earlier when I arrived to the house, because they pulled up at the same time and spoke to Allen briefly about some business.

The gents seemed like they was on a normal curve, therefore I waved over at them gesturing to come over to the house.

Then it all started..... I met the most AWESOME Belgium gentlemen, Mr. Olav Verhoeven and Mr. Dersou De Moor. The gentlemen was in Islay to promote Olav's DVD/Blue Ray series, WHISKY: ISLAY EDITION: http://www.whiskyseries.com/. I will go into detail about this movie on a solo blog post, along with my 2011 NYC Whisky LIVE coverage.

In the meanwhile, you can check out the trailers on the website. It's probably the best depiction of Islay available. The romance between whisky and the creator of this documentary shines through like a love sick woman waiting for her man to come back to her after a long departure from home.

Any who, we basically had a great evening together drinking drams and telling stories about each other and what we hope/expect this week at the Feis Ile.

At a certain point, it was time to retire. I went to my room to slumber, but a re-occurring dream set in and this time I saw just flashes of that young girl. It was no sound. I felt no distinctive emotions, but just flashes of innocence, happiness, and I felt a warm sensation all over my skin. Suddenly, I was fast asleep recharging my body for my first official full day on Islay.

Pleasant Dreams,

Carmen Operetta

May 19th: Islay bound!! Pt.1

2011-06-20T13:53:00.006-04:00

I finally pulled myself out from bed in time to spatter my items into 1 suit case to take over to Islay. I had to leave my other belongings with Cara, because I couldn't bare to take anymore along with me and the lock up pricing in Glasgow was a bit too pricey for my UK budget.

As we dashed into the street, I bet It was the most manic feverishness behavior displayed on the Great Westeren road, as we attempted to catch a taxi to the Buchanan bus station! I had about 5 minutes left to get a ride or I would of reached the point of waiting for the next bus.

I did not want to do that, because that would of set a tone in my heart and a psychosis of dilatory. I was in a despondent state of mind after each minute that expired away!

I was telling myself that I couldn't believe I have come all this way to push it to the last minute! If I miss this bus, I would then missed the ferry, which was the last one for the night.

Disappointment was taking over my emotions until the last second I had left to my expiration point.

A taxi driver that was OFF DUTY picked me up and rapidly rushed me to the station after I told him the situation.

I will never forget him and I will always appreciate his support! Thank you Mr. Taxi man, that would of probably not had happened to me in NYC!

At the bus station, I felt a sense of cheerfulness. I gave my belongings to the driver and explained my ordeal on how I just made it there at the skin of my teeth! The driver was full of cheer with my contentment and the importance I emphasized on how I desperately needed to get to Islay.

I would not forget how rosy his cheeks became and how he softly giggled like a young school boy.

The bus ride was nice and smooth. I took a nap for the majority of the trip. I almost missed my stop, but thankfully I woke up 10 minutes before my Kennacraig destination!

The boat ride was just as comforting, as I relaxed with a large plate of mac+cheese and an Islay Ale steak pie with potatoes and veggies.

I got thirsty after all that rich cuisine, therefore I imbibed on an Islay Ale and my first dram of Kilchoman whisky. This whisky was a pleasant experience. It was lightly golden, lightly peated, and exploded with citrus. My hopes wasn't let down!

Next, I began to speak to some of the passengers and the bartender halfway through the trip. Everyone was excited to come for the Feis Ile this year, especially the individuals who came for the first time.

The last hour I took some photos/videos of the lovely hills and ocean as we approached Port Askaig.

As we grew near to the port, I raced down to pick up my suit case and waited excitedly at the exit ramp area! I wanted to be the first one off the boat and to meet the distillery manager who came to pick me up!

There was those countless days/nights of thoughts that was rushing through my heart and mind as the ferry arrived closer and closer to the port.

I felt the tears rushing towards my eye lens. The watering began and I shrugged my shoulders a bit and poked my lips out and told myself to "MAN UP"! It was my time and no more of this mushy gushy stuff for now!

I dried my eyes and then the ferry finally arrived to the ramp.

To be continued..........

Slainte,

Carmen

May 18th: PT.2

2011-06-18T13:38:00.013-04:00

After all of that drinking and eating it was time for us to settle back at Cara's flat. I met her 2 lovely friends as Cara prepared to throw down on some home made spaghetti. Yes, we managed to collect another appetite for a home cooked dinner.

All of us stuffed our face along with our friends Iain and Jon who brought over they're vodka. The night got silly. At that point it is no need to explain anymore other than the neat pours, my impromptu cocktails...........and etc.

I'll have that action packed night assembled up nicely with a bow wrapped around it in my memoir I'm currently writing.

After I escaped the "VODKA MADNESS" I desperately ran to my bed!

I then slipped away into a magical "LA LA" land dream state. I began to have vision's of my waking life, which exuded a playful child giving off this certain positive spiritual force. I watched myself looking at this exuberant young girl who then felled into a pool of black waters with persons reaching out to take her away to an unknown destination.

The child seemed terrified, but as I looked deeper into her eyes I saw an evident degree of control and might.

She started slipping away into the dark mucky liquids and not a sound was released. Not a whimper nor any cries for help. I then slipped into my slumbery.

However, I do remember that I was waking up almost every hour after a certain point in the late am. I had to pull myself up and get ready to face my destiny.

It was time for the journey to Islay.

To be continued on the next entry.

Cheers,

Carmen Operetta

May 18th: Getting accumulated in Scotland PT.1

2011-06-18T10:47:00.015-04:00

Rise and shine Miss Operetta! Your in Glasgow and it's time to see the town, and get some food and drams. Me and Cara took care of some errands in the city centre.

She showed and explained to me the history, architecture, and art design in this town that looks very megalithic in my opinion.

First, we began our journey at the Pot Still: http://www.thepotstill.co.uk/default.htm , which is situated near theater's and loads of international restaurants.

It has been established since 1835 to a wine/spirits merchant then the McColl family took over in 1867 until 1981!

As of today, John Waterson has ownership and offers hundreds of whiskies to delight your sense's.

I really like this place. I will definitely return to this lovely whisky pub!

Next, we headed over to Ubiquitous Chip: http://www.ubiquitouschip.co.uk/ , which has been established since 1971. The Chip is a Scottish style restaurant that has more to offer than most places I've seen in the UK.

The Chip uses locally sourced food, has 32 wines by the glass, and can suit the dining style needs to almost any patron.

Ubiquitous has a Wee Bar, Corner Bar, Large Bar, brasserie, general dining room, mezzanine, and a roof top to dine and drink.

This place is just gorgeous. I love the brick walls, the greenery caressing the walls, and the cobble stone floors in the courtyard.

For some reason, I enjoy dining and drinking in the Mezzanine.

Me, Cara, and her friends Iain and Jon had a flavorsome lunch in the "mezzy", or how I also like to pronounce it: mezzzzza---kneeeeee-nah.

Last on our adventure for the day was the Ben Nevis bar: http://bit.ly/lcpT8i . This west Highlands inspired bar is designed in natural decor and offers almost 200 whiskies.

This is a nice bar to get a good meal, hear some folk music and for heavens sake, get a darn good dram!

To be continued.........

Carmen Operetta

Photo Credits:

#1pix: Ubiquitous Chip (UK)

#2 pix:The Pot Still (UK)

May 17th: Landing in the UK!

2011-06-10T06:51:00.005-04:00

The connecting flight from Heathrow to Glasgow was a short 1 hour trip. It was a pleasant woman sitting next to me in the window seat chatting a bit as the brilliant flight attendant gave me several complimentary whiskies.

Next thing I knew I was loading up my baggage cart and catching the bus in to the West End to meet my lovely friend Cara.

She showed me around her neighborhood, but it was one place that stood out the most among the rest, Solly's: http://bit.ly/kNk2q6. This is an African/Caribbean hair, hygiene,produce, fresh fish shop all-in-one!

I can honestly say that I have never experienced a place like this ever in my life! You can get a new wig/hair extensions, a whole fish, fresh spinach, and skin bleaching cream all at the same store!

SOLLY's has reinvented the phrase for the urban community, "One Stop Shop"! I absolutely love it!!!

Later on after my hunger got the best of me and Cara, we decided to get dinner down the road at Stravaigin: http://www.stravaigin.com/ , which means the "wanderer" loosely in Gaelic: http://bit.ly/mb8YvJ . The Haggis with neeps and tatties was yummy and the drams soothed my weary jet lag'ish soul.

Back at her lovely Kelvinbridge flat I got a chance to chat with her brother and other flat mate, Ali until I couldn't bare to keep my lids open.

As I drifted away into my slumberous mode, I was thinking about how this day has finally come to virtue.

I finally felt like the mark I have always wanted to place is beginning to take form. The courage it took to leave it all behind for the unknown didn't seem to be all that scary anymore.

I understood with certainty that this is what I was suppose to be doing with my career. This journey is fueled with a intense drive and conviction that I have now placed in high gear.

I am ready to take off and win the race!

Next thing I knew, my lids dropped shut and my body was in it's natural periodic suspension of consciousness.

Sweet Dreams,

Carmen Operetta

Transportation Info:

BUCHANAN BUS STATION: http://www.spt.co.uk/bus/bbs/

May 16th: The journey to the UK! PT.2

2011-06-07T18:56:00.002-04:00

Here I am sitting on the plane with reality dancing and prancing all over my nerves. The 747 was taking off into the clouds and I felt like I swallowed a generous dose of pride.

As the plane reached it's flying altitude, I began to think about how "the sky's the limit". A sense of delight and self esteem came out of nowhere. That feeling propelled me mentally to a place of pure elation! I couldn't wait to hit the streets of Glasgow!

In a split second, I learned that your soul can tune you into a greater part of your core. Shake those nerves out of you and rise you up to the platform that is needed for your special and important moment in life.

All of a sudden I became very sleepy. I woke up to the last 30 minutes of the flight and raced out of the plane. I couldn't wait to set my feet on the UK land.

It was the next day in the wee hours of the morning.

I dashed through Heathrow airport to catch my connecting flight. I smiled and chatted up everyone in the security line. I made several babies smile and giggle with my tickled joy.

Customs stamped my passport! I said to myself in a low voice with a big fat grin,"Ha-he they don't know what they just let into the Kingdom"!!!

I hopped down the escalator and stood next to the gate.

For the next 30 minutes I gazed over the people, but not concentrating on one particular person. I just stood there entertaining the thoughts and possibilities of what and where I'll be 1 year from that point.

Ding ding! The gates are open and I ran onto the plane like a thorough bred going after 1st place at the Kentucky Derby!

Day 1 complete. Day 2......to be continued

Carmen Operetta

May 16th: The journey to the UK!

2011-06-05T16:50:00.006-04:00

Jeezum! I didn't think I was going to get everything accomplished before my flight! I can't believe it took me all the way to the very last day to sort out the majority of everything needed for this big move!

There it was 630 pm and getting ready for my car service arrival. I was filled with so many emotions. My mental reactions of the unknown was in such a state of felicity mixed with massive apprehension!

I couldn't believe that this day was here and I was on my way to Scotland! I have doubted myself and lack the confidence needed for such a striking attempt in the past, but I am proud of myself for over coming this hurdle.

Just to think about how many butterflies was in my stomach as the car grew near the British Airways "Departure" gate. I wanted to tell my driver to take me back home!

Desperately for just a few flashes of seconds I wanted to jump back in that sedan and go back to that Harlem apartment and hide in a big blanket telling myself "That was just a dream Carmen".

Well I am glad I didn't, because I felt such a HUGE accomplishment all of a sudden as I entered the baggage check in line. My sisters and my parents called together on the same line to congratulate me and tell me how proud they was for me.

I held back my tears as they cheered me on through the phone. They told me how much they love and support me.

After I hung up the phone, I told myself "Right...let's go Carmen...your strong and you can do this"!! At that point, I knew it was no turning back!!!!!!!!!

Day 1...to be continued

Carmen Operetta

England's Finest:Colin Appiah+Simon Ford at 1534!!!

2011-04-19T21:32:00.008-04:00

Photo credit:
http://bit.ly/hMvYBS

Here we go again ladies and gents. Mr. Colin Appiah and Mr. Simon Ford are coming to the 1534 Lounge tomorrow, April 20th from 8pm-12am!

The gentlemen will be recreating or should I say reconstructing the finest cocktails from the 1990's London era. Are you thirsty yet? Well get yourselves in alignment, while these premier mixologist will show you the way to libational heaven.

It's not to be missed and I can't explain to you how much this evening with the Englishmen in New York City will satisfy all of your savoury senses.

See you there,

Carmen Operetta

1534 Info:

20 Prince St
(between Elizabeth St & Mott St)
New York, NY 10012

Also: The 90's British sound DJ'ing from Nick Van Tiel!

P.S. It's a British themed event. Show your love to our favorite brethren's from across the pond!!

Photo Credits:
Simon Ford: http://www.foodgps.com/qa-with-bartender-simon-ford/

Whisky Live:NYC, April 6, 2011!

2011-02-02T16:22:00.008-05:00

RECEIVE A 10% DISCOUNT IF YOU MENTION MY CODE: CO2011
It's that time of year friends when the winter blues is washed away with the spring time sunshine! I know that smoky Islay peaty whisky kept you warm through these brutal snow drenched months (in some parts), or that Caribbean cask tantalized your senses like the beams of sunshine on your morning awakening face.

Well here is your chance to reserve your tickets to the WHISKY LIVE 2011 NYC!!!

This year Whisky Live is focusing on the education of what whisky is and the understanding of how bourbon and scotch correlates.

So come prepared to taste, get educated, and entertained on Pier 60 at the Chelsea Piers this spring in beautiful NYC with all the Master Classes, exhibits, tasting halls, the LIVE stage, and this year's featured OBAN WHISKY EXPERIENCE. You would NOT want to miss this!

Slaandjivaa,

Carmen

Photo Credits: WhiskyLive.com

For more details, check out Whisky Live's web page:

http://www.whiskylive.com/usa/21/new-york-2011

DONT FORGET TO USE MY CODE:CO2011 for a 10% discount!!!

The Cocktail Twins at FATTY JOHNSON'S!

2011-01-13T16:55:00.007-05:00

Please join the distinct Colin Asare-Appiah and Philip Pepperdine as they create some of the most tantalizing libations at Fatty Johnson's on 1.14.11 from 7pm to 2am for your drinking pleasure.

Come share the love with friends and satisfy your senses!

Sponsored by U'Luvka vodka and St. Germain

Location: 50 Carmine Street,NYC

Web Page: http://www.fattyjohnsons.com/

See you there!

Carmen Operetta

Photot Credits:

U'Luvka and

St. Germain: google.com

EXCLUSIVE 1890 VINTAGE BOTTLE OF CHERRY HEERING TO BE AUCTION AT SOTHEBY'S NYC!

2010-12-01T11:39:00.003-05:00

Exclusive 1890 Vintage Bottle of Scandinavian Brand CHERRY HEERING® Revealed

To Be Auctioned at Sotheby’s in New York

Cherry Heering, considered the original cherry liqueur, has plans to release a rare vintage from 1890 for the first time in history. The original bottle can be found and bid on online at Charitybuzz.com lot # 253504 from now until December 6th at 12 pm EST. The bottle will also be made available to the public via a live auction at the New York branch of the international auction house, Sotheby’s, on the evening of December 6th. The exact value of the rare blend is currently unknown, but estimated to be worth over $100,000.

The 1890 vintage was discovered in the Heering cellars in Denmark where it had been perfectly aged since production more than 120 years ago. Only a few bottles were found, all perfectly preserved in original casks, hand packed in wooden casings, and exquisitely marked with the original Royal Arms as purveyors to The Royal Danish and Imperial Russian courts as well as his Royal Highness, the Prince of Wales.

To explore the vintage’s quality, a tasting was organized in May at The Campbell Apartment in New York with some of the industry’s top experts. The panel included Jörgen Tilander, owner of the Cherry Heering brand; Jackson Cannon, famed New England mixologist; Akiko Katayama; former Iron Chef Judge and renowned international author; and Tony Abu Ganim, a pioneer in the spirit world. The vintage rating was based on five factors including: mouth feel, stretch on the palette, degree of sweetness, post resonance, and overall balance.

“This vintage is really well kept, providing notes of chocolate and cigar - as if they really rolled everything into the whole spirit,” noted panelist Ganim. “I was eager to see how long it can be aged and still maintain a refined taste. It is deep, more rounded, more impactful – this is my favorite.”

To everyone’s delight the blend was in immaculate condition, prompting the Sotheby’s auction. All proceeds will benefit the charity organization DIFFA, Design Industries Foundation Fighting Aids. Fashion has been the communication platform for the Cherry Heering brand for quite some time, and this is an opportunity for them to give back.

About CHERRY HEERING®
Cherry Heering lays claim to being one of the best all-time classic and quality tasting brands. The liqueur, purveyor to H.M. Queen Margrethe II of Denmark and H.M. Queen Elizabeth II of the U.K., is the original cherry brandy found in classic cocktails including the Singapore Sling and the Blood & Sand. Cherry Heering, a product of Denmark, is one of the world's first brands to reach a global market. It has traveled the globe on a victorious course, gaining a foothold even in the most remote areas. Today, you will find Cherry Heering in more than 100 markets worldwide. Since its launch in 1818, Cherry Heering’s original recipe has been upheld without any artificial ingredients, colors, or flavors.

Cheers,
Carmen Operetta

Photo Credit: prnewswire.com

Bacardi Reserva Limitada Release!

2010-10-18T10:29:00.004-04:00

BACARDI has released its exclusive BACARDI Reserva Limitada rum in the United States, on sale this fall at select retailers of fine spirits and wines. Until now, this rare reserve was available in scarce quantities in Puerto Rico, the Bahamas, the Cayman Islands and Aruba. Referred to as the “Founder’s Blend,” BACARDI Reserva Limitada was originally created by the BACARDI Maestro de Ron (Rum Master) as a personal blend for the Bacardí family in honor of BACARDI founder Don Facundo Bacardí Massó. It was first released to the public in 2003 to celebrate the inauguration of the BACARDI Visitors Centre at the BACARDI distillery in Cataño, Puerto Rico.

Individually bottled, numbered and sealed by hand with a cork finish, BACARDI Reserva Limitada consists of the finest BACARDI rums rested in lightly-charred American white oak barrels between 10 and 16 years. Each barrel is hand selected for its durability and is periodically inspected to ensure it imparts exceptionally developed flavors to the spirit. The result is a remarkable, deep golden-hued rum with dark reddish undertones and a character symbolized by exquisite aromas of vanilla, oak and dried fruits that possesses a rich, smooth taste and velvety finish.

The conception of BACARDI Reserva Limitada was the result of good fortune when BACARDI Maestro de Ron Luis Planas was drawn to place a few choice barrels of rum aside to age.

“It was almost as if Don Facundo himself was telling me, ‘Luis, keep aside some of those barrels because from there something good will come,’” said Planas. “I began to blend the resulting liquids and the end product was something only a house pioneering in rum could develop. That is what we now proudly bring to the United States.”

According to Joaquin Bacardí III, Bacardí family member and head of the company’s business operations in Puerto Rico where BACARDI Reserva Limitada was conceived and is produced, “BACARDI Reserva Limitada was created to commemorate the patriarch of our family. Until now, to get a bottle, U.S. rum lovers had to travel to our distillery in Puerto Rico or one of just three other Caribbean islands. It’s fulfilling we can now bring this truly exceptional spirit to rum connoisseurs in the United States.”

Initially, just 1,000 cases (six 750ml bottles per case) of BACARDI Reserva Limitada will be available in the United States, with additional quantities expected to be released to the U.S. in the future, based on availability. BACARDI Reserva Limitada will be sold in select bars, restaurants and fine wine and spirits retail outlets throughout the United States with a suggested retail price of $110.00.

BACARDI Reserva Limitada has received global recognition and awards, including:

2010	· International High Quality Trophy: Monde Selection, Belgium
2009	· Excellence Award: Puerto Rico Products Association, Puerto Rico · Gold Medal: Ministry of Rum Tasting Competition, Miami
2008	· Gold Medal: Aged Rum, World Spirits Awards, Austria · Silver Medal: San Francisco World Spirit Competition, San Francisco Grand Gold Award: Monde Selection, Belgium · Gold Award: Beverage Testing Institute, Chicago
2007	· Silver Medal: San Francisco World Spirit Competition, San Francisco · Gold Medal: Beverage Testing Institute, Chicago · Silver Medal – Golden Caribbean Blended 12 Years: International Wine and Spirits Championship, London
2006	· Grand Gold Award: Monde Selection, Belgium · Platinum Award: World Beverage Competition, Geneva
2005	· Silver Award – Gold Rums: San Francisco World Spirits Competition, San Francisco · Silver Award: World Beverage Competition, Geneva

About BACARDI Rums

In 1862, in Santiago de Cuba, BACARDI revolutionized the spirits industry when founder Don Facundo Bacardi began producing his remarkable light-bodied, smooth rum – BACARDI, the world’s favorite premium rum brand and the most awarded premium rum in the world. Today, BACARDI Rum is produced in Puerto Rico following the production legacy set forth by Don Facundo – crafted in a five step distillation process, aged in American white oak barrels, and filtered five times for unparalleled quality and smoothness. For more information visit: www.Bacardi.com

About Bacardi U.S.A., Inc.

Bacardi U.S.A., Inc. is the United States import and distribution arm of one of the world's leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including BACARDI® rum, the world's favorite and best-selling premium rum, as well as the world's most awarded rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR'S® Blended Scotch Whisky, the number-one selling blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the top-valued premium gin in the world; CAZADORES® blue agave tequila, the number-one premium tequila in the world; MARTINI® vermouth, the world-leader in vermouth; and other leading and emerging brands. For more information, visit www.BacardiUSA.com.

Photo Credit: popsop.com

Salud,
Carmen Operetta

Meet the Creator – Davinia Vitrac

2010-09-22T17:27:00.006-04:00

It is fair to state that Davinia is better known for her nose than she presently is for her dressing gowns, however all that is about to change! Having graduated from University with an honors Degree in Marketing, Davinia went on to pursue a successful 8 year career in the luxury spirits
industry working for one of the biggest single malt whisky brands in the world, Glenmorangie.

Glenmorangie is owned by LVMH, the global leader in luxury goods. During her time with Glenmoangie, Davinia gained international experience in the sales, marketing and promotion of consumer goods and fulfilled various roles from Sales Management based in London, Marketing and Promotions in Chicago and later Brand Management in New York.

In more recent times Davinia has been part of the Whisky Creation Team at the Edinburgh Head Office and has been involved in new Product Development and whisky creation. On 22nd August 2007 Davinia was getting married and with the entire wedding planned and prepared by the close of June she turned her attention to the honeymoon. There was in fact, very little for her to do in this department for the simple reason that her charming and handsome betrothed had planned, booked and paid for the entire two weeks! In fact all she needed to do was to decide what to pack!

With romantic notions in her head of breakfasts on the veranda of the honeymoon suite, Davinia set off in search of the perfect dressing gown that would suitably match such a grandiose occasion. Having trawled the internet, high street stores and boutiques of Edinburgh, London, Paris and New York Davinia finally came to the realisation that no such garment existed; there was nothing else for it but to make her own!

From a young age dressmaking was always a passion and favourite pursuit of Davinia. After designing and creating her honeymoon dressing gown Davinia was swamped with requests from close friends and relatives all wanting a similar gown of their own. After identifying a real need existed for glamorous, floor length dressing gowns, Davinia took the decision to leave her Brand Management rôle in the world of luxury spirits and so in 2008 founded TheDressingGown.com with one single mission: to bring the ‘essence of femininity’ back into the world of dressing gowns!

TheDressingGown.com is a brand new online boutique that opened its virtual doors on 13th September 2010. TheDressingGown.com design, manufacture and retail glamorous, floor length, figure hugging dressing gowns. Registered under the Davinia trademark, the dressing gowns are sold direct to the public through the online boutique. Taking inspiration from the screen sirens of yesteryear, TheDressingGown.com aims to revolutionise the world of loungewear.

The new line of dressing gowns are made exclusively for TheDressingGown.com and are designed by Davinia. Davinia takes her inspiration from the feminine elegance of the 1950s twinned with the colour and vibrancy of the 60s and 70s. This unique fusion results in truly individual pieces that combine effortless glamour with practical comfort. The dressing gowns will be available to purchase at a price of £75 (pounds sterling). The gowns are presented in a selection of vibrant prints on rich satin/polyester mix fabrics, which can be machine-washed using a cool gentle cycle. TheDressingGown.com will offer free shipping within the United
Kingdom.

Webpage: thedressinggown.com
Photo Credit: thefashionglobe.com

Brasilian Independance Day Celebration!

2010-09-01T11:03:00.014-04:00

Did you know that the Brazilian Declaration of Independence is all because a devoted wife sent a note to her royal husband warning him of Portugal’s intent to usurp his diminishing power? Prince Pedro received the note from Princess Leopoldina of Habsburg on September 7, 1822. This information was enough for him to turn to his companions, unsheathe his sword and declare, “Independence or death!” Prince Pedro’s stand was full of passion, patriotism and confidence and at that moment ended 322 years of Portugal’s colonial dominance over Brazil.

Recognized in Brazil as “Sete de Setembro”, it is a joyful celebration. Toasting with the nation’s official cocktail, the caipirinha, Brazilian Independence Day is celebrated all over the world on September 7 with festivals, parades and concerts. Last year alone, Brazilian Independence Day was celebrated with parties and pageantry in a global way - the United States, Canada, the United Kingdom, Japan and even the Republic of Angola to name a few. One of the most impassioned declarations of independence in world history deserves a toast.

This year revelers can join the celebration with a pitcher of the Ultimate Caipirinha using Authentically Brazilian Cabana Cachaça. While the traditional caipirinha is simply made with cachaça, lime and sugar, variations on the recipe are as diverse as Brazilians themselves. And here's a little known fact, for true Brazilians, the word caipirinha translates to “little peasant girl”.

This year, join Cabana Cachaça and the people of Brazil to toast Sete de Setembro with the official cocktail of the country that brought you Pelé and Gisele Bundchen.

The Ultimate Caipirinha
Classic Pitcher Recipe:
8oz Cabana Cachaça
8 teaspoons superfine sugar OR 4 ounces of simple syrup
5 Limes quartered

Muddle the quartered limes in the bottom of a pitcher. Add all other ingredients and plenty of ice. Stir about 30 times. For an extra burst of color and flavor, muddle in some fresh berries with the limes. Enjoy!

Carmen Operetta

Old Forester Releases 2010 Vintage Dated Birthday Bourbon

2010-08-31T13:56:00.004-04:00

Vintage Dated Old Forester Birthday Bourbon Set to Hit Shelves
2010 Release Aged 12 Years and Bottled at 95 Proof

Louisville, Ky. (August 31, 2010) - Old Forester has released the 2010 expression of its vintage-dated Birthday Bourbon in honor of George Garvin Brown, the founder of Louisville-based Brown-Forman and Old Forester, America's First Bottled Bourbon™. Launched eight years ago to commemorate Brown’s Birthday on September 2, Old Forester Birthday Bourbon is a limited-edition, historically award-winning bourbon which is released annually.

“This year’s vintage release of Old Forester is crafted from a 72 barrel batch that was put into barrels on October 24, 1997,” said Chris Morris, Brown-Forman Master Distiller. “These barrels were evenly matured together in the very middle of Warehouse K, on the 5th floor in ricks 42, 43 and 45, surrounded by open space. This environment allowed the barrels to easily breathe during maturation and develop a rich fruit and spice character.”

Unlike the standard Old Forester, which is a batch of whisky from several different years, Birthday Bourbon is a vintage-dated bourbon, hand-selected by Morris from one specific day of production. The result is a one-of-a-kind character and flavor that will never be replicated again. Its unique decanter style glass bottle is a throwback to the late 1800’s when Old Forester was first produced. Old Forester is the only bourbon still in existence today that was produced before, during and after Prohibition by its original distiller. No other bourbon brand sold in the U.S. today can make that claim.

Since its introduction in 2002, Old Forester Birthday Bourbon has received unprecedented acclaim and has collected honors from USA Today, Malt Advocate, Whisky Magazine, Spirit Journal, and Santé. A favorite among critics, Old Forester Birthday Bourbon has taken home gold from numerous tasting competitions including a gold medal in the 2005, 2006 & 2007 San Francisco World Spirits Competition. The 2007 expression was also named American Whiskey of the Year at Malt Advocate WhiskyFest New York.

Old Forester Birthday Bourbon, a Brown-Forman product, has a suggested retail price of $49.99 and is sold at most liquor stores with a wide and varied range of bourbons. The 2010 edition of Birthday Bourbon is bottled at 95 proof.

For more information on Old Forester and Old Forester Birthday Bourbon, visit the Old Forester website at www.oldforester.com or visit Facebook at www.facebook.com/oldforester.

About Old Forester Bourbon

George Garvin Brown was the founder of Old Forester Bourbon Whisky and Brown-Forman Corporation. Brown-Forman Corporation, Louisville, Kentucky, is a diversified producer and marketer of fine quality alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia Vodka, Tequila Herradura, el Jimador Tequila, Canadian Mist, Woodford Reserve, Fetzer wines, and Korbel California Champagnes.

Cheers,
Carmen Operetta

Whisky on the Hudson: 4 days to go!!

2010-08-22T10:51:00.000-04:00

WHISKY ON THE HUDSON
August 26, 2010
7:00pm -10:00pm
Pier 59 @ West 23rd Street New York, NY

Join us for Whisky on the Hudson. The premier whisky event in New York. Come enjoy the opportunity to sample from more than 200 rare and exclusive whiskies, showcased by distillery managers and master blenders from Scotland, Ireland, Canada, and Japan.

VIP Boarding Time: 6:00pm
General Boarding Time: 7:00-7:30pm
Sail Time: 7:30-10:00pm

Ticket Price $95
VIP Ticket Price $115 (Board At 6:00pm)
TICKET PRICE INCLUDES FULL BUFFET DINNER AND ALL WHISKY SAMPLING

*Also available for sampling, over 20 rare wines and hand-crafted beers!*

Click Here For Tickets or Call 908-578-2726

SAMPLE WHISKY LIST

ABERLOUR 12 YR
ABERLOUR 16 YR
ABERLOUR A'BUNADH
Ancnoc 12 YR
Ancnoc 16 YR
Ardbeg 10 yr
ARDBEG UIGEADAIL
ARDMORE TRADITIONAL
ARDMORE 30 YR
BalBlair 1997
BalBlair 1991
The Balvenie Classic
The Balvenie 12yo Signature, Batch 1
The Balvenie 12yo Signature, Batch 2
The Balvenie 12yo Signature, Batch 3
The Balvenie 14yo Golden Cask (Travel Retail Exclusive)
The Balvenie 14yo Caribbean Rum (launching Sept 2010)
The Balvenie 14yo Rum Wood
The Balvenie 15yo 15676 (11/80-2/2000) 50.4%
The Balvenie 15yo 14694 (11/89-06/08) 47.8%
The Balvenie 15yo 3449 (2/90-5/08)
The Balvenie 15yo 8270 (5/90-2/08)
The Balvenie 15yo 9844 (7/90-5/08)
The Balvenie 15yo 13539 (10/89-4/08)
The Balvenie 15yo 9822 (7/90-5/08)
The Balvenie 15yo 11956 (12/93-10/09)
The Balvenie 15yo 11928 (12/93-9/09)
The Balvenie 15yo 11971 (12/93-10/09)
The Balvenie 16yo Balvenie Rose (Distillery Exclusive)
The Balvenie 17yo Islay Cask (rel. 2001)
The Balvenie 17yo New Wood(rel. 2005)
The Balvenie 17yo New Oak (rel. 2006)
The Balvenie 17yo Sherry (rel. 2007)
The Balvenie 17yo Rum (rel. 2008)
The Balvenie 17yo Madeira (rel. 2009)
The Balvenie 17yo Peated Cask (launching Sept 2010)
The Balvenie 21yo Port Wood
The Balvenie 25yo Single Barrel
The Balvenie 30
The Balvenie 1978
BAYWAY MACALLAN 16 YR
BAYWAY EVAN WILLIAM 99
BAYWAY ELMER T. LEE
BAYWAY BLANTON'S
BAYWAY JACK DANIELS
BENRIACH
BRANDY LIBRARY RANGE (SINGLE MALT & CONGANCS)
BRUICHLADDICH
BUSHMILLS
BUSHMILLS 12 YR
BUSHMILLS 16 YR
BUSHMILLS 21 YR
BUNNAHABIN 12 YR
BUNNAHABIN 18 YR
BUNNAHABIN 25 YR
CLONTARF Black Label Blend
Connemara
Connemara CS
CRAGGANMORE
DALWHINNIE
DEANSTON 12 YR
DEANSTON 30 YR
Danny Boy Irish Whiskey
Douglas Benrinnes 13 YR
Douglas Blair Athol 13 YR
Douglas Bowmore 18 YR
Douglas Bunnahabhain 12 YR
Douglas Glen Grant 31 YR
Douglas Laphrioag 15YR
Douglas Macallan 20 YR
Douglas Port Ellen 25 YR
DRUMGREY
THE GLENLIVET 12 YR
THE GLENLIVET 15 YR
THE GLENLIVET 16 YR Nadurra
THE GLENLIVET 18 YR
THE GLENLIVET 21 YR
THE GLENLIVET XXV
GLENFIDDICH 12 YR
GLENFIDDICH 15 YR Solera
GLENFIDDICH 18 YR Ancient
GLENFIDDICH 21 YR Rum Cask
GREENORE 8 YR
GLENDRONACH

NBC+Absolut Vodka competition!

2010-07-29T11:21:00.003-04:00

NBC is having a cocktail competition in conjunction with Absolut Vodka and the prize is 100K. If you know someone that might like this opportunity OR yourself, check out the info below!

Good Luck!!

TOTC Day 1

2010-07-20T15:11:00.002-04:00

As everyone in the cocktail community know that it is the biggest convention/event of the year: TALES OF THE COCKTAIL! I've arrived yesterday and everything has been close to perfection thus far.

My first stop was the MOTAC's "State of the Art, part 2". This was my first time at the museum and I was blown away by the antique bar, the mixologist mixing up their very best libations, and the vintage collection the museum possesses!

The 8 mixologist had some seriously kick butt creations and I want to share the top 1 that I loved.

Danny Valdez's "Audubon Park Swizzle"

1.5 oz Appleton Reserve
.5 oz Del Maguey Chichicapa mezxal
.5 oz demerara simple syrup
.75 oz lime juice
4 dashes of the Bitter Truth Creole bitters
4-6 large mint leaves

Method: Place mint, demerara, rum, lime juice, in tin or mixing glass, lightly muddle and mix ingredients. Add all ingredients into highball/collins glass. Top until 3/4 full with crushed ice/cracked ice. Add bitters and mezcal. Swizzle with swizzle stick. Top with more crushed/cracked ice.

Garnish: with mint sprig.

Info on MOTAC: http://www.museumoftheamericancocktail.org/

"Un-Written Past Times"...Vol.3:March+April

2010-07-12T15:09:00.008-04:00

1st: Atlantico Dominican Crawl, 3/14/10
Location:Washington Heights, NY:
1. Elsa, La Reina de Chicharron, Dominican street food 2. Cana y Cafe,Dominican restaurant 3. Fumee, cigar club 4. Tabaco y Ron, club
Video Tour link(A MUST SEE): http://bit.ly/9Xtu57 *It will take a few seconds to download*

I don't know how much I can say about this great Dominican rum! I've written about it in the past for the launch and now we're celebrating the spirit in the heart of NY's largest Dominican community, Washington Heights!

This authentic exploration through the Heights was an experience to remember! The brand ambassador, Effie Panagopoulos and Atlantico's owner Brandon Lieb escorted us through the streets via van and on foot.

The street food was the first stop, in order to experience what Dominicans eat for an inexpensive fare. Second, was the elegant Cana y Cafe restaurant where we had the delicious cuisine at this 4.5 star hot spot.

Next, was an absolute treat! The members only "Fumee" cigar club. We played poker, smoked some great cigars and relaxed with the members.

On the last leg of this tour, was a Dominican club,"Tobaco y Ron". We had an impromptu cocktail challenge, featuring Atlantico. Heck, I even got in on the mayhem! After we danced out little toes out on the dance floor, we hopped into our Atlantico caravan in pure happiness!!

Video Credit: Atlantico
**PLEASE CHECK OUT THE LINK ABOVE TO EXPERIENCE THE ATLANTICO TOUR: A MUST**
Photo Credit: Omnibibulous.com

2nd: Gin Symposium, 3/22/10
Location: W hotel(Union Square), NYC

What a great treat to get a chance to listen and learn from the very best of the gin world! Anistastia Miller and Jared Brown was on hand to speak about the history of gin along with Beefeater's Master Distiller, Desmond Payne, cocktail aficionado/author, Gary Regan and Plymouth gin's Master Distiller, Sean Harrison.

The all-star mixologist cast: Dan Warner, Simon Ford, Nick Strangeway, Giuseppe Gonzalez was also in attendance speaking on new and classic gin cocktails, such as the original martini, Monk's Gimlet, The Rouge, The Alaska, The Jolly Stomper, and the English Breakfast.

To wrap this marvelous afternoon up, Audrey Saunders, owner of Pegu Club, talked about why she use's different gins in her cocktails for perfect pairing in the libations.

I want to thank Plymouth and Beefeater for this special opportunity, which I've learned so much and was honored to be in the presence of greatness!!

3rd:Whisky Live 2010, 4/7/10
Location:Pier 60,Chelsea Piers,NYC

This is the one of the finest whisky experience NYC has to offer! This time I didn't attend any of the Master classes, because I was so excited to meet several brands and wanted to speak to them and sample their spirits before all of the other massive whisky fans invaded the event! 1st, I had to pad my belly with the delightful buffet selection. Next, I walked over to the the Jazz Chef lounge, and experienced the various whiskies with chocolate pairings. I have to admit that I didn't know that I wanted chocolate with my whisky, until now!

Tasting the brands: With so many whiskies under one roof, It was only a handful that I was interested in and haven't tasted. Here's is the list of spirits that dazzled my taste buds:

Balblair Highland Single Malt
Glen Garioch Single Malt
Tomatin 12 year
Tomatin 18year
Sheep Dip

*Also a special thank you to Belhaven and Innis+Gunn**

After everything wrapped up, we headed over to the Brandy Library and finished the evening with more whisky and great conversation with good whisky friends.

Photo Credit: Keith Allison

4th: Blogger's Brunch #2, 4/25/10
Location: Rye House, NYC

Miss Selena Ricks from the Dizzy Fizz has put together her Blogger's brunch -part duex. The first one in January was amazing and I was wondering what she would do this time to make it just as great.

Selena was in confluence with Ann Tuennerman, founder of Tales of the Cocktail, who lead the Herbsaint tasting with 3 cocktails consisting of Frappe's, Fizz's, and Herbsaint drips.

The Sazerac 6 year brunch menu had many options to choose from, and I went with the mac+cheese to accompany my RYEhouse burger. For dessert, I had the tasty Pecan Ice cream, while Ann gave away prizes from the raffle.

During the brunch, Ann spoke to us about Tales of the Cocktail and what to expect this year(7/21-7/25) and she also enjoyed meeting so many people in the NYC social media industry.

It was a great brunch and I thank Selena, Ann, and the RYE House for such a special afternoon!!
Photo Credit: Lush Life Productions

"Un-Written Past Times"...Vol.2: Feb

2010-07-10T17:22:00.012-04:00

1st:"For Peat Sake",2/1/10
Location: Beekman Bar and Books, NYC

The best way to kick off the month of February is a round table discussion about PEAT! The experts, such as Sam Simmons, Jeff Karlovitch, Peter Silver,Robin Robinson, and Simon Brooking came together to share some insight on the "Peated World". I'd learned a lot and tasted some great peaty whiskies and was honored to be in such great presence of these gentlemen!

2nd: Wine Bow's 1st annual Portfolio Tasting
Location: Ace Hotel, NYC

Wine Bow's extensive collection is something to really talk about, but let me be honest here, I came for the whisky!

Goodness me! I was in heaven when I had the opportunity to taste some OUTSTANDING brands!

Out of the dozens of the Bruichladdich selections, my best pick was the Valhalla, (15 year) Links expression. It is yet another great edition to the series. Finished in a bourbon cask with rich flavors. My favorite notes was of citrus and the briny sea smoke.

For info: http://www.bruichladdich.com/trade/NewProducts/Sell%20Sheet%20-%20Links%20-%20Birkdale.pdf

Winebow Info: http://www.winebow.com/About_Winebow/About_Winebow.aspx

View the Peaty night: http://www.flickr.com/photos/lushlifeproductions/sets/72157623218224021/

Photo Credit: Lush Life Productions

3rd:Sunburnt Cow's menu tasting, 2/15/10
Location: Sunburnt Cow Restaurant, East Village,NY

This Australian restaurant will knock your socks off with their un believable specials during the week and their friendly staff! I went on a Monday night with friends and they had this "Happy Hour" special, which consist of all you can eat and drink for 2 hours!!! You can catch this deal on a Sunday too!

My delicious picks was the lamb balls for my appetizer, and the Kangaroo Shepard's pie for dinner. Me and my friends shared the YUMMY: Lamington's, Pavlova, and the Sticky Date Pudding for dessert.

FYI: They also have the all you can drink for 2 hours for $20, any day(well drinks only).

Wrap-up: For $20+tip, I think this place is a TERRIFIC "Recession Special"! You don't come across great service and food like this with a affordable price to match too often.

More info and menu:http://www.thesunburntcow.com/food.php

Photo Credit: Sun Burnt Cow

4th: Winter Cocktail Tasting Party, 2/9/10
Location: The Summit, East Village, NY

Greg Seider, owner of the Summit Bar was on hand creating some delightful cocktails from the menu along with his dynamic staff. I just had to have the The Gov’ner, which is made of: Yamazaki 12 year whisky, toasted cardamom infused agave,
Japanese yuzu, and fresh orange juice.

The Gov'ner is my absolute favorite at the Summit Bar, but when I'm in the mood for whisky and a beer(normally all of the time), I'll get the Estrella Damm lager and a dram of the Black Bottle.

Stay tuned for my next review at the Summit, because it's a Beefeater libation I can't wait to experience!

Wrap-up: The Summit Bar is a fantastic 5 star East Village watering hole! Now go and wet your whistle and say hi to Greg.

Info on The Summit Bar:http://www.thesummitbar.net/main.html

5th:USBGNY+USBG Illinois/LUPEC 1st Annual Winter Ball, 2/21/10
Location: Children's Aid Society, West Village,NY

First off, I cannot say how well this ball turned out! It was a 80's/90's themed prom. We had Lush Life Productions taking silly high school styled photographs, a "Make Out Room", Crif Dogs catering, a live karaoke band, lethal punches and several brands pouring some tasty spirits.

I had more fun at this prom than I did at my own high school prom back in the 90's!! I really do think that the photo's WILL speak louder than words!!! View this link and get your tissue's, because these are some great pix that will make bust out in tears with laughter!

Enjoy:http://www.flickr.com/photos/lushlifeproductions/sets/72157623507762442/

Photo Credit: Lush Life Productions

6th:BEEFEATER'S "Fish and Chips", 2/21/10
Location: The Summit Bar, East Village,NY

This event was to celebrate one of the best English dry gin's: Beefeater and Plymouth. Being a huge fan for the spirit, I was excited to taste the new cocktails and eat some sinfully delicious Fish and Chips.

The cocktails was as the following:

London's Calling(Beefeater)
Chamomileon Collins(Beefeater)
The Income Tax Cocktail(Beefeater)
The Last Word(Beefeater)
Bijou Cocktail(Plymouth)
Pineapple Julep(Plymouth)

All of these was exquisite, but my top picks are number 1+2. Here are the recipe's and I hope you can try them out for yourself and enjoy the spirit!

London's Calling

Source: Jamie Gordon,2010
2 parts Beefeater 24
2 parts Paprika-infused fresh pink grapefruit juice
1 part Chardonnay Honey Syrup
2 dashed Lemon Bitter's

To make juice: Use 1 part Chardonnay, 1 part Honey, and 1 part water; then add in a few Coriander seeds.

Method:Add all ingredients together.
Shake and strain into a coup glass.
Garnish: Use the discarded zest of grapefruit and lemon.

Chamomileon Collins

Source: Jaime Gordon,2010

1 1/2 part Beefeater 24
1 part fresh lemon juice
3/4 part Chamomile syrup
Top Lavender syrup

To make syrup: Use 1 part strong chamomile tea and 1 part sugar.

Method: Add Beefeater 24, lemon juice, and chamomile syrup to a mixing glass and shake with ice.
Pour over fresh ice into a highball glass
Top with Lavender syrup.
Garnish: A lemon wedge and chamomile and/or lavender flower.

Photo Credit: intoxicologist.files.wordpress.com
Catering by: A Salt and Battery (Highly recommended)
A Salt+Battery website:http://www.asaltandbattery.com/menu

CHEERS!!!

"Un-Written Past Times"...Vol.1:Jan

2010-07-09T00:00:00.014-04:00

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

This was an amazing and I really enjoyed sitting down and conversing with Russell himself!

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/
Photo Credit:http://open.salon.com/files/image.php1240709381.jpeg

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
Location: undisclosed

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

The end.........Vol.2:Feb coming soon!

Whisky Live 2010 Bulletin

2010-07-07T14:21:00.008-04:00

Hello whisky lovers around the world. I wanted to update you on the upcoming events with Whisky Live 2010. I know I had a great time this past April in NYC!

Whisky Live had in depth master classes, chocolate whisky pairings (featuring Laphroaig), whisky cocktail challenge, Ardbeg Chopper give-a-way entry contest,terrific brands to taste, and so much more!

If you would like to experience it for yourself, I have the remaining list of the 2010 tours for Scotland, USA and the Canada dates:

Sept. 11: Glasgow, Scotland
*Focusing on the education of the master class.
Sept.13: Los Angeles, California
Sept, 22: Toronto, Canada
Sept.29: Fort Lauderdale, Florida
*In confluence with the Fort Lauderdale International Boat Show

Whisky Live will also be in Africa, Paris and Spain. Check out the link for more info:http://www.whiskylive.com/

Photo Credits: Keith Allison
http://www.flickr.com/photos/teleport-city/tags/whiskylive/

Pod cast of the Whisky Live:http://www.whiskycast.com/files/WhiskyCast_20100412.mp3

Slainte,
Carmen Operetta

NEXT GINeration Cocktail Challenge

2010-06-30T17:46:00.023-04:00

Recently, New Amsterdam gin delivered an unbelievable social media cocktail challenge. It was held at The Back room in NYC and as a rarity for social media, they wanted to hear from us and see what we can do beside typing away at the computer writing the reviews!

As I walked into the speakeasy themed lounge, I was greeted with some fresh and yummy New Amsterdam cocktails from the attentive and friendly staff. I was then Interviewed about the upcoming competition, spoke to the New Amsterdam team and then the games began!

It was about a dozen of us bloggers, journalist, and such competing for the best cocktail to be featured on their new Face Book cocktail list! We had all fresh juices, fruits, syrups, herbs, and anything else you can think of to go into a great summery style gin cocktail.

We had 10 minutes to create something FANTASTIC along with naming it and giving a brief story about the cocktail! Pressure....uh...a little!

Miss Selena Ricks of the Dizzy Fizz won first place along with a catered cocktail party for 10 of her friends! Her cocktail was called the Green Market Smash, which consisted of muddled Basil, fresh juices, elderflower liqueur, and liquid-fied honey. I gotta say that it was tasty!

After this experience, I have to take my cloche off and thank New Amsterdam gin for thinking about the media and treating us swell! I had a blast and learned a whole lot more about this great American citrus'y and light on the Juniper soft gin.

Cheers,
Carmen Operetta

Photo credits: New Amsterdam gin

For cocktail recipes and more info check out my Examiner page: http://bit.ly/dg4CsT
New Amsterdam gin: http://www.newamsterdamgin.com/

Dita Von Teese+Cointreau heating up Tales next month!

2010-06-21T08:58:00.003-04:00

Dita Von Teese and Cointreau Turn Up the Heat at Tales of the Cocktail
Cointreau Muse to Open World’s Leading Cocktail Festival with Seductive “Be Cointreauversial” Performance at The House of Blues

Cointreau and Dita Von Teese are bringing a taste of Hollywood glamour to Tales of the Cocktail! The French spirits brand will host the opening performance for the famed cocktail festival with Dita Von Teese performing her sultry “Be Cointreauversial” burlesque act as well as other notable performances at The House of Blues. For the first time ever, New Orleans natives and cocktail enthusiasts will experience Dita’s mesmerizing “Be Cointreauversial” performance, as well as her signature cocktail, the Cointreau Teese, and other classic cocktails such as the Cointreau Cosmopolitan and Cointreau Original Margarita.

While Dita Von Teese has served as muse and International Brand Ambassadress for Cointreau since 2007, this is the first time that the burlesque beauty will perform the “Be Cointreauversial” show in New Orleans, and there is no better moment than the opening of Tales of the Cocktail. An International style icon, Dita Von Teese will bring a new level of style and glamour to the country’s leading cocktail celebration. Itself the birthplace of burlesque, New Orleans, or more specifically, the French Quarter is the ideal location for the raven-haired beauty’s ”Be Cointreauversial” debut, and The House of Blues is the perfect venue to host this Cointreauversial performance.

"I'm very excited to bring my "Be Cointreauversial" burlesque show to New Orleans for Tales of a Cocktail,” says Dita Von Teese, “New Orleans has a rich history in burlesque... it's a unique and sensual city that I've always loved, so I'm thrilled to make a return at last with the New Orleans' debut of one of my favorite shows!"

On Monday, July 19th and Tuesday, July 20th, Dita Von Teese will take New Orleans by storm with her thrilling “Be Cointreauversial” performance. Guests will enjoy Cointreau cocktails and wait in anticipation while being treated to a bevy of special guests, including Mr. Murray Hill, priming them for Dita Von Teese’s arrival. Following the opening performances, attendees will be wowed as Dita Von Teese bathes in a life size Cointreau glass, embellished with Swarovski crystals. Dita Von Teese’s extraordinary performance will certainly set the bar high for the rest of the week’s events at Tales of the Cocktail.

Dita Von Teese displays a certain irreverence, spiritedness and je-ne-sais-quoi that exemplify Cointreau’s “Be Cointreauversial” brand mantra. The paradoxes inherent in Cointreau: a soft edge that clouds upon contact with ice; a delicate taste that explodes in the mouth, followed by a well-tempered tone also reflect a spirit with “Cointreauversial” character.

“We’re ecstatic that Cointreau will be bringing Dita Von Teese’s “Be Cointreauversial” performance to Tales of the Cocktail this year,” says Ann Tuennerman, Founder of Tales of the Cocktail, “Her performance will be the perfect beginning to what is sure to be an exciting week; and what better way to start the festivities than with Cointreau cocktails?”

Dita Von Teese will be performing at the House of Blues, located at 225 Decatur Street in New Orleans, LA, on July 19th and July 20th. The doors will open at 8pm, with the performances beginning at 9pm each evening. Tickets will be available for purchase at 10am CST on Friday, June 19th at www.ticketmaster.com, www.livenation.com, www.houseofblues.com, and at the House of Blues box office. The House of Blues box office may also be reached at 504-310-4999.

About Cointreau
Created more than 150 years ago in Angers, in the French Loire Valley, Cointreau is one of the world’s most famous crystal clear spirits. Cointreau’s distinctive amber square-shaped bottle is a global icon, and its subtle taste is a perfect balance of bitter and sweet orange peels grown and meticulously selected for their quality. An essential ingredient in the Cosmopolitan and other top shelf cocktails, such as the Sidecar and Cointreaupolitan, it is best known as being a key ingredient in the most popular cocktail in the US the Original Margarita. In 1948, socialite Margarita Sames combined Cointreau, tequila and lime to create the original margarita. Its versatility, defined by its capacity to combine the richness of its flavors and aroma, make it a perfect choice neat or on ice.

Today, more than 13 million Cointreau bottles are sold worldwide and Cointreau remains the authentic choice of many top bartenders in the smartest and most fashionable bars.

About Dita Von Teese
Renowned worldwide for her astounding performances featuring her elaborate signature props and opulent costumes, Dita Von Teese is the international queen of Burlesque and a muse to fashion designers worldwide. With the ability to bring pin-up imagery to life, Dita allows admirers to relive the golden age of femme fatales and glamour girls, while gracing the pages of fashion magazines and starring in events held around the world.

About Tales of the Cocktail
Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award‐winning mixologists, authors, bartenders, chefs and designers—for a five‐day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.

Live Cointreauversially. Drink Responsibly.
©2010 Cointreau Corp. COINTREAU® Liqueur. 40% alc./vol. Imported by Rémy Cointreau USA, Inc. New York, NY. BE COINTREAUVERSIAL®. www.cointreau.com

Photo credit: Cointreau

Honest McGee's batch 1+2 review

2010-06-16T13:16:00.006-04:00

There's a new NYC whisky blender in town and Keith Allison has two batches in the making! Honest McGee is a blended American whisky, which consist of Rittenhouse (rye), Ancient Ancient Age(bourbon), and Elmer T. Lee(bourbon).

The first batch was finished in an Amontillado sherry cask (right after the wine). Barreled in 8/09 and bottled on 10/09.

The second batch was a refill of the same cherry cask and was barreled in 12/09 and bottled on 3/10. The ABV is unknown, but I have some tasting notes for both of the batches.

Batch 1:

Color- Deep, rich, dark caramel

Nose-pure sweetness of honey, caramel, vanilla, and sherbert

Palate-Creme Brulee and sweet chocolate

When I added a little room temperature distilled water to the whisky, the nose on it became like creamy berries and then tasted much calmer. This quick finish was smooth and silky.

Batch 2:

Color-The same deep rich color

Nose-Burnt citrus, raisins, brown sugar, molasses,honey, and vanilla

Palate-Soft, silky,smooth,mellow,blueberries,cranberries,and with a medium very tarty raspberry finish

Batch2(room temp distilled water):

May I say that this blended whisky delighted my senses even more when the water was added!

Nose-Spicy, red peppers, light hickory

Palate-Very citrus'y(orange) with a light heat to the finish...interesting

Batch2(1 ice cube):

Nose: Buttery and sugary

Palate:Syrupy, lighter with the citrus, and a sweet short finish

Wrap up:

Honest McGee is a great American blended whisky that has a lot to offer. The different dynamics it brings when you drink it neat, chilled or just a few drops of water will satisfy almost any blended whisky drinker's palate.

Honest McGee is also great with any whisky based cocktail that involves it being served on the rocks such as a Mint Julep. Honest McGee's is an easy to drink spirit and will go down deliciously on these upcoming hot sizzling days/nights!

Cheers,

Carmen Operetta

**Photo credit:Ellie Tam

Carmen Operetta's moratorium is over folks!

2010-06-13T19:21:00.009-04:00

Ok, Let me be honest. It's been 4 months since I've posted a blog that wasn't a media release for the industry. There's absolutely nothing wrong with that and I'll continue to post them as I see fit to my blogs interest. Let me be clear, and state that writing takes a lot of time and effort for me, due to the fact that I'm not the best typist, nor a journalist, or an editor. I don't aim to be one of them, but I do enjoy posting my experiences as I make my way through this industry.

It all started a little over one year ago from this month. I've established my production company, I've created and copy written my 1st of 5 TV shows for the spirits industry, I've networked immensely with my now constitutes(in such a short amount of time), put together a small production team, traveled to various international distilleries, and now I'm in the last leg of my initial race!

The past 4 months has been a roller coaster ride that was enjoyable, but also made me develop into a stronger business woman. I've gain additional courage, strength and matured considerably along the way. I would like to call that quarter period of this year, "my growing pains".

I would like to announce that I'm beginning private speech presentation classes, finishing my web page and trademark logo(I'll keep you posted on that). Lastly, I'm attempting to complete this arduous task of a business plan. It's a lot of work and has kept me from beginning several projects that I can't wait to start!

Also, I thank you for your patience and I really do appreciate everyone from the PR firms, marketing companies, and fellow blogger's who has continued to support me and invite me to events as media, even though I wasn't projecting much.

To everyone who has checked in on my page to see what's the happenings on Miss Carmen Operetta, thank you. At last, I would like to thank the readers who has met me out and about at events or elsewhere and told me that you support me and you can't wait until my blog gets back up and running with my antics/capers to report!

Well wait no longer folks, I'm back and stay tuned!

Slaandjivaa,
Carmen O.

WOODFORD RESERVE® NAMED OFFICIAL BOURBON OF THE BELMONT STAKES

2010-06-03T16:21:00.001-04:00

Woodford Reserve Belmont Breeze will serve as Official Drink of Belmont Stakes

Louisville, KY – Woodford Reserve®, one of America’s fastest growing bourbons, is proud to return as a sponsor of the 142^nd running of the Belmont Stakes® on Saturday, June 5 at Belmont Park® in Elmont, NY. Woodford Reserve will serve as the “Official Bourbon of the Belmont Stakes” for 2010.

Woodford Reserve will also sponsor the race immediately preceding the running of the Belmont Stakes. Named the Woodford Reserve Manhattan Handicap, the 1 1/4^th mile turf race carries a purse of $400,000 and is for three-year-olds and up. The Manhattan Handicap was inaugurated at Jerome Park in 1872 and is named after the principal borough of New York City.

“Woodford Reserve is proud to partner with Belmont Park and a distinguished race such as the Manhattan Handicap,” said Wayne Rose brand director for Woodford Reserve. “As the only bourbon distillery to have its own stable of race horses, we are proud to be associated with another superior group of Thoroughbreds.”

Woodford Reserve will also toast race day with the Belmont Breeze, the Official Drink of Belmont Park and the Belmont Stakes.

Woodford Reserve Belmont Breeze

Official Cocktail of the Belmont Stakes

1 ½ oz. Woodford Reserve

2 oz. Lemonade

1 oz. Pomegranate juice

Combine ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Garnish with a lemon wedge or cherry.

Fans will be able to purchase a Woodford Reserve Belmont Breeze at the Food Festival Spirits Tent located in the backyard, the 2^nd and 3^rd floor clubhouse as well as the 2^nd floor grandstand.

Hal Handel, NYRA Executive Vice President and Chief Operating Officer, said, “Woodford Reserve is a premium brand with strong commitment to the thoroughbred industry. This partnership is a perfect fit. We are very pleased to be able to offer our patrons access to Woodford Reserve’s first-class bourbon.”

Belmont Park

Belmont Park in Elmont, New York, is the home of the third leg of horse racing's storied Triple Crown and one of three racetracks operated by The New York Racing Association, Inc. (NYRA). NYRA also operates Aqueduct Racetrack and Saratoga Race Course. Founded in 1955, and franchised to run thoroughbred racing at New York’s three major tracks through 2033, NYRA boasts a lineage that actually stretches back almost 150 years. NYRA tracks are the cornerstone of the state’s thoroughbred business which contributes more than $2 billion annually to New York State’s urban, suburban and rural economy. In 2009, more than 1.6 million people attended the live races at NYRA tracks. Factoring nationwide off-track wagering, the average daily betting handle on NYRA races alone totals more than $9.3 million every race day. NYRA has a vast network of websites, including www.nyra.com, www.belmontstakes.com, and www.nyragroupsales.com.

About Woodford Reserve

Woodford Reserve, the “Official Bourbon of the Belmont Stakes”, is crafted at the historic Woodford Reserve Distillery in Versailles, Kentucky - the heart of thoroughbred country.

Woodford Reserve is one of the fine spirits produced and marketed by the Brown-Forman Corporation. For 140 years, Brown-Forman has enriched the experience of life by responsibly building fine quality beverage alcohol brands. The company’s brands are supported by nearly 4,000 employees and sold in approximately 135 countries worldwide. For more information about the company, please visit http://www.brown-forman.com, and for more information on Woodford Reserve visit www.WoodfordReserve.com. Please enjoy your bourbon responsibly.

Kentucky Derby 2011 artist needed for the new commorative bottle!

2010-06-02T12:59:00.001-04:00

EARLY TIMES SEARCHING FOR NEXT ARTIST FOR COMMEMORATIVE BOTTLE

Consumers will have chance to submit artwork to be featured on 2011 Kentucky Derby bottle

Louisville, Ky (June 2, 2010) – For the past 23 years, the Early Times Mint Julep has proudly served as the “Official Drink of the Kentucky Derby® ” with a commemorative artwork bottle released for the past 12 years. Early Times is now looking for the next artist whose work will grace the 2011 Early Times Mint Julep bottle with the “Early Times Mint Julep Bottle Artist Search” contest.

For 11 of the 12 commemorative bottles, the paintings of the inimitable Celeste Susany have graced the bottle. 2010 marks her final year with her masterwork entitled “A Golden Moment” featuring the field of contenders galloping along the back stretch while the twin spires stand majestically in the background.

With 2010 marking Susany’s final year of doing the artwork for the commemorative bottle, Early Times is giving consumers the opportunity to submit their own, original artwork for the chance to be featured on the 2011 Kentucky Derby bottle. Consumers can log on to www.earlytimes.com/etmjartistsearch to submit their “What Derby Means to Me” artwork, as well as to see official rules and contest details. The winner will win a VIP trip for two to the 2011 Kentucky Derby, $5,000 in cash, along with having their artwork featured on the 2011 Early Times Mint Julep bottle.

“It has been an honor to have the opportunity to do the artwork for the Early Times Mint Julep bottle for the past 11 years,” added Susany. “It’s time to give another artist the chance to have their work displayed for horse racing fans to collect and enjoy.”

All entries must be received by June 30, 2010 to be considered. Entrants will be judged on the originality, creativity and overall quality of the artwork.

About Early Times Kentucky Whisky:

Early Times Kentucky Whisky, 40% ABV, is the “Official Drink of the Kentucky Derby” made at the Brown-Forman Distillery in Louisville, Kentucky. Early Times Kentucky Whisky is one of the fine spirits produced and marketed by Brown-Forman Corporation, a diversified producer and marketer of fine quality consumer products, including Jack Daniel’s, Southern Comfort, Finlandia Vodka, Tequila Herradura, el Jimador Tequila, Woodford Reserve, Canadian Mist, Old Forester, Fetzer Wines and Korbel California Champagnes. Early Times reminds you to drink responsibly. For more information on Early Times Kentucky Whisky visit www.earlytimes.com.

About Churchill Downs®:

Churchill Downs, the world’s most legendary racetrack, has conducted Thoroughbred racing and presented America’s greatest race, the Kentucky Derby, continuously since 1875. Located in Louisville, the flagship racetrack of Churchill Downs Incorporated (NASDAQ Global Select Market: CHDN) also operates Trackside at Churchill Downs, which offers year-round simulcast wagering at the historic track. Churchill Downs will conduct the 136th running of the Kentucky Derby on May 1, 2010 and the Kentucky Oaks on April 30, 2010. The track will conduct its 2010 Spring Meet from Saturday, April 24, through Sunday, July 4. Churchill Downs is scheduled to host the Breeders’ Cup World Championships for a record seventh time on Nov. 5 and 6, 2010. Churchill Downs tickets are available at Tickets.ChurchillDowns.com or by calling (502) 636-4400. Additional information about Churchill Downs can be found on the Internet at www.ChurchillDowns.com.

Churchill Downs®, Kentucky Derby® and the Twin Spires design are registered trademarks of Churchill Downs Incorporated.

The Gourmet Latino Festival-REVISED Seminar info!

2010-05-28T11:44:00.002-04:00

Gourmet Latino Festival Announces Educational Seminar Series

That Unites Latin Gastronomy, Drinks and Culture

June 5-6, 2010

12 Sessions Feature Leading Chefs, Cocktail Luminaries and Sommeliers

NEW YORK, May 25, 2010—Gourmet Latino Festival, the ground-breaking socially conscious celebration of Latin culinary traditions and culture, today announced its educational seminar series that will feature food, cocktail and wine luminaries discussing and sampling authentic Latin dishes and drinks, as well as their interaction and cultural significance. The 12 seminars, which will include in-depth demonstrations, as well as food and drink tastings, will take place at the Astor Center in New York City on June 5-6, 2010. Ticket prices begin at $35 per seminar and are available for purchase at www.gourmetlatinofestival.com.

The festival and its seminars benefit GrowNYC’s (formerly the Council of the Environment of New York City) “New Farmers Development Project” that helps immigrant farmers in New York’s Hudson Valley and Catskill Regions, New Jersey and northeastern Pennsylvania.

“I’m very proud of the level of the chefs, cocktail experts and sommeliers who are participating in our seminar program,” said Steve Olson, aka wine geek and beverage ambassador of the festival. “Moreover, it’s quite unique that the beverage and culinary sides will be presented simultaneously, as an organic whole, in all of our seminars. In the Latin world, the two always go hand-in-hand and we are thrilled to honor this tradition and provide this complete experience to New Yorkers and visiting out-of-towners.”

SATURDAY, JUNE 5, 2010

Saturday, June 5, 12 p.m. to 1:00 p.m. Culinary Traditions & The Power of Women

With Chef Zarela Martínez, GrowNYC’s Latin Farmers and Hot Bread Kitchen Women

Chef Zarela Martínez (Zarela) has invited GrowNYC’s Latin farmers and one of Hot Bread Kitchen’s tortilla chefs to cook with her and prepare a delicious green mole accompanied by corn tortillas, handmade from fresh nixtamal. She will also discuss her life story as a female Mexican chef and HBK’s empowerment initiatives.

Saturday, June 5, 12 p.m. to 1:30 p.m.

Pairing Perfection: Chile’s Top Wine Regions Paired with Classic Chilean Dishes

With Chef Jacques Gautier, Fred Dexheimer and Jorge Perez

Master Sommelier Fred Dexheimer and wine importer Jorge Perez will explore superior Chilean producers from regions that include San Antonio/Leyda, Alto Maipo, Apalta and Colchagua, paired with classic Chilean dishes from Chef Jacques Gautier (Palo Santo), like an authentic guiso de cordero (lamb stew).

Saturday, June 5, 2:15 p.m. to 3:45 p.m.

Celebrating Rum: The New World’s Spirit & Its Cuisine

With Food Author/Chef Daisy Martinez and St. John Frizell

Writer/restaurateur St. John Frizell (Fort Defiance) will team up with food author/Food Network chef Daisy Martinez for a rum-fueled cruise of the Latin Caribbean and delve into this 500-year-old spirit in all of its styles, from light rums that power the Daiquiri and Mojito to well-aged sipping rums. Guest mixologists will prepare classic and contemporary rum drinks for all.

Saturday, June 5, 4:30 p.m. to 6:00 p.m.

Agave & Maize: The Crown Jewels of Mexico’s Spirits and Cuisines

With Chef Sue Torres and Steve Olson

Chef Sue Torres (Sueños Restaurant) will be joined by spirits expert Steve Olson (aka wine geek and beverage ambassador of the festival) to discuss the corn-based dishes that have sustained Mexicans since pre-Hispanic times when the process of nixtamalization was developed and their natural interplay with agave-based elixirs such as Tequila and Mezcal, which have their own ancient origins and distinct terroirs.

Saturday June 5, 4:30 p.m. to 6:30 p.m.
Coco: An Exploration of the Coconut in All of Its Creative Forms
With Chef Máximo Tejada, Denisse Oller and Amaury Robayo

Chef Máximo Tejada (Rayuela and Macondo), food author Denisse Oller and Master Mixologist Amaury Robayo (Rayuela) explore the various gastronomic and drinks uses of this historic fruit, taking attendees on a journey that surveys the flavors of the tropics to those of Spanish descent. Chef Máximo’s Estilo Libre Latino dishes include paella roja (beet coconut rice with seafood), ceviche de caracol con navajas (sliced conch and razor clam ceviche) and surena coquera (a seafood coconut soup).

SUNDAY, JUNE 6, 2010

Sunday, June 6, 11 a.m. to 12:30 p.m.

Start Your Sunday Morning with Coffee and Cacao

With Chef Maricel Presilla

Chef Maricel Presilla (Cucharamama and Zafra), who is not only a top chef, but also a chocolate (cacao) historian, will present a delightful morning lecture filled with history and cacao from Ecuador and beyond, paired with coffees provided by Cafe Juan Valdez.

Sunday, June 6, 12 p.m. to 1:30 p.m. Exploring Peru’s Gastronomy and Its Pisco Trail

With Chef Julian Medina and Dale DeGroff

Chef Julian Medina (Toloache and Yerba Buena) and Master Mixologist Dale DeGroff (King of Cocktails) will join forces to focus on Peru’s world renowned, fresh ingredient-driven cuisine that has grafted Spanish, African, Chinese and Japanese influences atop its native Indian roots and will celebrate Peru’s national spirit, Pisco, and its legendary cocktails, such as the Pisco Sour.

Sunday, June 6, 1:00 p.m. to 2:30 p.m.

Levantamuertos Food & Cocktails

With Chef Aarón Sánchez and Steve Olson

Chef Aarón Sánchez (Food Network star and culinary ambassador of the festival) and spirits expert Steve Olson (aka wine geek and beverage ambassador of the festival) will showcase levantamuertos (“awaken the dead”) foods and drinks at a brunch seminar that pairs regional Mexican dishes with traditional morning cocktails.

Sunday, June 6, 1:15 p.m. to 2:45 p.m. The Empanadas and Wines of Latin America, from Baja to Patagonia
With Chef Natalia Machado and Sommelier Ivan Ruiz

Chef Natalia Machado (Industria Argentina and Azul Bistro), accompanied by Sommelier Ivan Ruiz (a noted Latin wine authority), will explore the history, traditions and regional flavors of empanadas, as well as regional expressions of key grape varietals across Latin America in wines provided by Bodega Trapiche.

Sunday, June 6, 2:30 p.m. to 4:30 p.m. The Mezcal Trail: Travel Through the Seven Regions of Mezcal With Chef Roberto Santibañez and The Liquid Chef Junior Merino

Chef Roberto Santibañez (Executive Chef and Owner of Fonda Restaurant and former culinary director of Rosa Mexicano), together with Master Mixologist Junior Merino, will delve into the regional cuisines, legends, culture and rich history surrounding one of Mexico’s most ancient spirits, Mezcal, and will pour samples of many not yet available in the U.S.

Sunday, June 6, 3:30 p.m. to 5:00 p.m.

The Art of Authentic Cooking & Cocktail Pairing

With “Iron Chef” Jose Garces, Andy Seymour, Julie Reiner, Jim Meehan and Joaquin Simo

Chef Jose Garces (Amada, Distrito and Chifa), the newly-minted Food Network “Iron Chef,” will prepare the dishes of his childhood sojourn in Ecuador, including masitas fritas (crispy fried pork), las cosas finas (chilled hominy salad) and ceviche de conchas (clam ceviche). These dishes will be matched with Latin-inspired cocktails that incorporate both Latin and non-Latin spirits created by Andy Seymour (aka wine geek and BAR), Julie Reiner (Clover Club), Jim Meehan (PDT) and Joaquin Simo (Death & Co.) to show how spirits can bring out the rich, bold flavors of Latin food.

Sunday, June 6, 3:45 p.m. to 5:15 p.m.

Feel the Spirit of Brazil and Crank Up the Heath with Brazilian Food & Cocktails!

With Author/Chef Leticia Moreinos Schwartz, Olie Berlic, Vicente Bastos Ribeiro and Steve Luttmann

Author/Chef Leticia Moreinos Schwartz (“The Brazilian Kitchen”), together with Cachaça experts Olie Berlic (Beleza Pura), Vicente Bastos Ribeiro (Fazenda Soledad and Nega Fulo) and Steve Luttmann (Leblon), will discuss and sample Brazil’s multifaceted cuisine—boasting Portuguese, African and native Indian influences— and explore why it pairs so well with Cachaça, the country’s unique national spirit distilled from fresh sugar cane juice, which powers exuberant cocktails like the Caipirinha. The drinks will be paired with classic petiscos (bar food) featured in Chef Leticia’s cookbook, “The Brazilian Kitchen.”

SPECIAL WINE DINNERS

In addition to the educational seminars, the festival will also host two special wine dinners:

Tuesday, June 8, 6:30 p.m. and 8:30 p.m. at Industria Argentina (Two Seatings)

Special Wine Dinner Event: “La Cordillera de Los Andes from North to South”

With Chef Natalia Machado

Chef Natalia Machado (Industria Argentina and Azul Bistro) kicks off the festival’s “Authentic Dining Week” with a dinner that matches the diversity of Argentina’s regional dishes with wines from Bodega Trapiche in Mendoza. Dishes will showcase pre-Columbian ingredients like potatoes and quinoa, Patagonic lamb and Spanish/Italian influences from cosmopolitan Buenos Aires.

Thursday, June 10, 7:30 p.m. at Palo Santo Restaurant

Special Wine Dinner Event: Exploring Latin American Wine

With Chef Jacques Gautier and Wine Expert Jayne Rockmill

Chef Jacques Gautier (Palo Santo) will host a six-course seasonal menu with a focus on local Greenmarket ingredients paired with an eclectic selection of Latin American wines. The wines, selected by wine expert Jayne Rockmill, include varietals such as Tannat, Torrontes, Bonarda, Merselan and Petit Verdot. They hail from obvious “big player” wine producing countries such as Argentina and Chile, along with lesser-known players such as Uruguay, Brazil and Mexico.

About Gourmet Latino Festival

The Gourmet Latino Festival is the first world-class, socially conscious celebration of Latin culture and culinary traditions. The eco-friendly, multi-day celebration will feature renowned chefs, mixologists and tastemasters to showcase Latin America’s profound cultural richness and diversity. The festival is committed to improving the lives of farmers by bringing the highest quality products from socially responsible companies and by partnering with organizations like Greenmarket, a program of GrowNYC (formerly the Council on the Environment of NYC), the Rainforest Alliance and the Fair Trade Federation. The annual Gourmet Latino Festival will debut in New York City, June 4-12, 2010. Other cities envisioned for future Gourmet Latino festivals include Chicago, Los Angeles, Miami and Austin, Texas. For more information and ticket purchases, please visit www.gourmetlatinofestival.com.

The Gourmet Latino Festival-REVISED Info!

2010-05-28T11:39:00.001-04:00

Gourmet Latino Festival, the First-Ever Socially Conscious

Celebration of Latin Gastronomy and Culture,

To Debut in New York City, June 4-12, 2010

Chefs, Mixologists and Tastemasters Come Together to Share the

Diverse Foods, Wines, Spirits and Cocktails of Latin America

NEW YORK, March 29, 2010—Gourmet Latino Festival, the ground-breaking socially conscious celebration of Latin culture and culinary traditions, will premiere in New York City on June 4-12, 2010, its organizers announced today. The multi-day festival is expected to attract 1,500 food, wine and cocktail enthusiasts from the general public, as well as industry and trade members. It will be held at the Astor Center in Manhattan’s fashionable NoHo area. The festival will also include a week-long restaurant promotion that will attract an additional 5,000 diners.

The festival will feature over 30 food and beverage industry personalities including chefs, mixologists, wine experts and authors to showcase the regional cuisines, wines, spirits, beers, cocktails, gourmet coffees and cultural traditions of countries such as Peru, Brazil, Argentina, Colombia, Chile, Ecuador, Mexico and Uruguay, among others. Tickets will be available for purchase on April 1, 2010 at www.gourmetlatinofestival.com.

“The richness and diversity of Latin culture can best be experienced through its gastronomy. Latin chefs and mixologists have revolutionized the way we eat, drink and think about food and beverages,” said Karen Uribe, co-founder, Gourmet Latino. “We felt it was time to celebrate this remarkable achievement by showcasing the best talent that the Latin world has to offer, as well as its incredible flavors, exotic ingredients and premium delicacies in the ultimate eco-friendly immersive experience. We will spotlight the highest quality products from socially responsible companies because we care about consumers, the lives of our farmers and communities, our culture and traditions. We also want to honor the many bicentennial celebrations taking place across Latin America beginning this year.”

The festival is committed to improving the lives of Latino farmers in the U.S. and Latin America. It has partnered with Greenmarket, a program of GrowNYC (formerly the Council on the Environment of NYC), the Rainforest Alliance and the Fair Trade Federation to raise awareness of sustainable living and fair trade practices, as well as the importance of local farmers. In addition, a portion of ticket sales will be donated to GrowNYC’s “New Farmer Development Project,” which helps immigrants with agricultural experience become successful farmers in the region.

The festival will also set the bar in its marketing efforts and its production to minimize waste. For example, street teams will distribute exotic fruits in place of flyers and handouts to minimize paper usage and will leverage social media tools like Facebook and Twitter.

Chef Aarón Sánchez and Steve Olson, aka wine geek, are the festival’s culinary and wine & spirits experts. Chef Aarón is an inspirational force in Latin cuisine in the U.S., embodying the charisma, the presence and talent of a great Latin chef. He has helped put Mexican cuisine in the pantheon of great cuisines. Steve is an acclaimed beverage expert who is passionate about Latin America’s Tequilas, Mezcales, Piscos and wines. Together they are helping to orchestrate the food and beverage aspects of the festival.

Highlights include day and evening grand tasting events such as “A Day in Latin America,” where attendees will be invited to explore the culture and delicious foods of a typical town in Latin America, as well as “Live the Spirit of Carnival,” where attendees will be able to partake in diverse, authentic dishes, music and a “fiesta” atmosphere that captures the experience of Carnival in numerous Latin countries. Each event will have dishes prepared by six chefs and cocktails by different mixologists.

In addition, the festival will include the “Gourmet Latino’s Authentic Dining Week” from June 8-12, which will have participating restaurants in New York City and New Jersey offer special Latin-inspired dinner menus that are expected to attract 5,000 diners; and other special events, including an Opening Cocktail Party, hands-on seminars and special dinners.

Gourmet Latino’s co-founders are Karen Uribe, who has extensive experience in marketing and strategic planning, including a stint with Conill, the Hispanic arm of Saatchi & Saatchi; Mariana Suarez and Claudia Castro, who, as partners in Citrico Inc., have produced large events and festivals like the Encuentro de Músicos Colombianos, a live music festival in New York City that brought together 20 bands and more than 80 artists on stage, as well as other international projects.

About Gourmet Latino Festival

MCC's Tastemaker's Punch Event!

2010-05-14T10:05:00.001-04:00

NYC blogger The Dizzy Fizz ignites the Punch Revolution with David Wondrich as part of the Manhattan Cocktail Classic

Tastemaker's Punch

7 – 11 p.m. Monday, May 17, 2010
RamScale Gallery Penthouse, 463 West St. New York, NY 10014

The Dizzy Fizz Tastemaker's Punch, a celebration of the creativity and artistry of New York City cocktailians, will be a stylish soiree featuring an array of delicious punches. Sponsors include: Bols Genever, Plymouth Gin, Pierre Ferrand Cognac, Leblon Cachaca, Catdaddy Moonshine, Mathilde Fruit Liqueurs, A. B. Smeby Bittering Co., Tuthilltown Spirits, Sailor Jerry Rum, Milagro Tequila, Laird’s Applejack, and Vita Coco Coconut Water.

This fun event is taking place at RamScale, a West Village gallery overlooking the Hudson River, and exhibiting artists will include saloon artist Jill DeGroff, graffiti artist/designer Claw Money, cocktailian/painter Charles Hardwick, cocktailian/painter Nicole Desmond, cocktailian/photographer Elba Giron, and many more. Cocktail historian and Esquire columnist David Wondrich will be on hand as the official toastmaster, and spring-inspired punches will be created by talented NYC mixologists. A silent auction will also benefit the Museum of the American Cocktail.

For 25% off ticket price, use code "THRILLIST" at manhattancocktailclassic.com.

About The Dizzy Fizz:
The Dizzy Fizz, founded by nightlife journalist Selena Ricks, is an NYC cocktail culture blog covering everything from bar news to bartenders to drinking trends. Started on World Cocktail Day, May 13, 2009, The Dizzy Fizz has been featured in NYTimes.com, Gawker, Eater, Newsweek, and Time Out New York. For more information, visit www.thedizzyfizz.com.

The Manhattan Cocktail Classic has more events!

2010-05-07T13:16:00.001-04:00

The Manhattan Cocktail Classic

May 14-18^th 2010

http://manhattancocktailclassic.com/

USBG & DonQ Rum MixItUp Mixology Challenge

Monday, May 17, 2010

8:00 pm – 1:00 am

Albert Trummer’s Theater Bar

114 Franklin St. (and West Broadway)

One competitor from each USBG chapter city is headed to NY for the Semi-Finals! The top 5 winners chosen next week at the MCC will go to Puerto Rico in June for the Ultimate MixItUp Challenge where they will compete internationally as the US team!

Here are the competitors headed to NY…

Bill Norris, Austin

Dub Davis, Dallas

Charles Joly, Chicago

Noah Heaney, Denver

Kristina Howald, So CA

John Lermayer, Miami

Mathias Simmonis, Milwaukee

Rhiannon Enlil, NOLA

Brian Matthys, NY

Tony Devencenzi, No CA

Nate Selsor, St Louis

Kyle Reutner, Hawaii

Darren West, Las Vegas

Matthew Doerr, Phoenix

Andreas Kaluli, Philidelphia

Please see the attached invite for more details.

You must RSVP to rsvp@ccomgroupinc.com

Campari’s 150^th Anniversary Celebration

Sunday May 16^th

7:00 – 10pm

BOWERY Hotel

335 Bowery

Campari is Celebrating 150 years and would like for you to join them. Proceeds from this event will be donated to the USBG.

You must purchase your tickets at http://manhattancocktailclassic.com/.

The Manhattan Cocktail Classic 2010!

2010-05-06T14:44:00.002-04:00

Manhattan Cocktail Classic Set to Shake Up

Gotham May 14-18, 2010

Wildly Popular Festival that Previewed in October Makes a Full-On Return This May:

Twice as Long, Triple the Content and Infinitely More Fun

NEW YORK, May 6, 2010—The Manhattan Cocktail Classic, New York City’s first-ever multi-day celebration of all things cocktail-related, Libation Diaries announces the details of its much anticipated inaugural festival, which will take place in New York City on May 14-18, 2010.

In addition to being twice as long as the Fall Preview and offering three times as many seminars by cocktail luminaries, the May festival will offer “crowd-sourced” off-site events that will unleash the infinite creativity of the cocktail community and sponsoring organizations. Tickets are on sale at www.manhattancocktailclassic.com. All seminar sessions and off-site events will be priced at $50 per ticket; tickets to the Gala will be $100.

“The dramatic success of the Fall Preview proved that New Yorkers have an unquenchable thirst for cocktail knowledge…and for cocktails,” said Lesley Townsend, Founder and Director, Manhattan Cocktail Classic. “Our May festival is the Big Kahuna. It’s bigger and brassier. It’s cleverer and quirkier. It will feature not only the world’s top-flight mixologists and spirits gurus, but a lot of spectacular up-and-coming talent as well. And the Gala? Oh, the Gala is just going to be insane…”

Educational Seminars at Astor

On-site seminars at Astor Center will continue to form the intellectual backbone of the Manhattan Cocktail Classic. More than two-dozen seminars have been scheduled, including: “Cocktails for the Home Cocktail Party” with Sasha Petraske, “When It’s Cocktail Time in Cuba” with Phil Greene and Charlotte Voisey, “Drink Punch and Be Merry” with David Wondrich, “Bar Myth Busters” with Don Lee and Alex Day, “The Agave Session: The Magical Elixirs of Mexico” with Steve Olson and “Glasses & Tools: How Do You Choose the Right Glass for a Drink” with Dale DeGroff.

The Official Bar

As in the Fall Preview, the Official Bar at Astor Center will be the place to kick back and relax with a good cocktail (and perhaps a glass of water) in between all the other seminars and events. Guests will have the opportunity to sample cutting-edge concoctions from some of the world’s greatest bartenders, rub shoulders with all the phenomenal presenters and panelists contributing to this year’s festival, and catch up with friends and colleagues over some tasty libations.

Stories From Behind the Bar

Numerous watering holes of renown will participate in Stories from Behind the Bar, uncloaking the mystery behind their elusive owners and nocturnal bartenders (with fabulous drinks thrown in, of course). Confirmed establishments include PDT, Death & Co, Mayahuel, Clover Club, Flatiron Lounge, Pegu Club, Employees Only, Macao Trading Company, Louis 649, Raines Law Room, Brandy Library, Apothéke, Double Crown/Madam Geneva, Little Branch and Dutch Kills.

Off-Site Events

In a stroke of sheer genius (or perhaps total madness), the Manhattan Cocktail Classic is exploring the “Google approach to festival planning” – effectively allowing anyone or any company to conceive of and produce their own off-site event. This crowd-sourcing approach taps into the creativity of dozens of savvy marketing teams and forward-thinking entrepreneurs, thus expanding the horizons of the festival far beyond any singular creative vision. Of course, the Manhattan Cocktail Classic will still retain quality control by virtue of choosing what does and does not become part of the festival – but the possibilities are truly endless: cocktail-fueled sunset harbor cruises, cocktail pairing dinners at some of New York’s finest restaurants, exclusive tastings of exceptionally rare and hard-to-find spirits, ice-carving workshops, and more.

Friday Night Gala

One of the most memorable aspects of the Fall Preview was the Gala, a cocktail party for 1,000 thirsty cocktailians, held at the landmark New York Public Library. Kicking off the festival this year, the Gala will triple in size, taking over the entire library, with a cocktail party that will defy expectation, convention, and just about everything else. Tuxes and top hats will be de rigueur (along with feather boas, tap shoes, and 1800’s clown costumes). Anyone with a heart condition will be required to sign a waiver prior to entering the building. “If Terry Gilliam threw a cocktail party at the New York Public Library, I think it would look something like this,” said Townsend. “Minus the British accents,” she added.

About the Manhattan Cocktail Classic

The Manhattan Cocktail Classic is New York City’s first ever multi-day festival celebrating the history, contemporary culture, and artful craft of the cocktail. Part festival, part fête, part conference, part cocktail party, the Manhattan Cocktail Classic brings together the unparalleled talents and opportunities of the bars, bartenders, and restaurants of our great city for five days of activities, both educational and celebratory in nature, championing the common ideals of authenticity, equality, sustainability, service, and pleasure. (There will be some drinking involved, too.) For additional information, kindly visit www.manhattancocktailclassic.com.

News Bulletin: The Dizzy Fizz is at it again!

2010-04-16T14:49:00.001-04:00

“From New York With Love” Fundraiser to Benefit Haiti and
New Orleans April 25
Proceeds to Support Rebuilding Efforts

NEW YORK, April 8, 2010—New York event planners
and culture bloggers The Dizzy Fizz and Nosalikes today announced a
partnership with Tales of the
Cocktail to host a benefit on April 25 in NYC’s Lower East Side for relief
efforts in Haiti and rebuilding efforts in New Orleans.

The
Sazerac, the official cocktail of New Orleans, will be the featured cocktail,
along with Oloffson’s Punch, invented at the Grand Hotel Oloffson in
Port-au-Prince and made with the famous Rhum Barbancourt of Haiti.

The
suggested donation will be $5 per person during an open bar from 7 to 8 p.m.,
and $10 per person from 8 to 11 p.m. Drink specials will be in effect
throughout the night. All proceeds will be split between the SOS Children’s
Villages of Haiti and United Saints Recovery
Project of New Orleans.

NYC
DJs Kraff Swagger, Djette Luna Vega, and DJ Treats will spin music throughout
the night. The event is sponsored by Sazerac Rye Whiskey, Rhum Barbancourt, and
Herbsaint Original.

The
benefit will be held at The Delancey,
168 Delancey St., New York, NY 10002.

“Everyone’s
mind is still on Haiti, and yet there’s still so much more to do in New
Orleans,” said Nosa Garrick, who blogs as Nosalikes and organized a United
Saints volunteer project last year. “This benefit is a call to action to
continue sending aid to these two affected areas—every little bit helps.”
Sazerac
Company has direct ties to Haiti though Antoine Peychaud, who created the
bitters used in the New Orleans Official Cocktail, the Sazerac. In the early
1800’s, Peychaud and his family moved to New Orleans from current day Haiti,
then Saint Domingo.
Rhum Barbancourt is a Haitian rum producing company, which is widely regarded as being one of
the best rums produced in Latin America and the Caribbean.

About Tales of the
Cocktail:
Tales
of the Cocktail is an internationally acclaimed festival of cocktails, cuisine
and culture held annually in New Orleans, Louisiana. The event brings together
the best and brightest of the cocktail community—award-winning mixologists,
authors, bartenders, chefs and designers—for a five-day celebration of the
history and artistry of making drinks. Each year offers a spirited series of
dinners, demos, tastings, competitions, seminars, book signings, tours and
parties all perfectly paired with some of the best cocktails ever made.

About The Dizzy Fizz:
The
Dizzy Fizz, founded by nightlife journalist Selena Ricks, is an NYC cocktail
culture blog covering everything from bar news to bartenders to drinking
trends. Started on World Cocktail Day, May 13, 2009, The Dizzy Fizz has been
featured in NYTimes.com, Gawker, Eater, Newsweek, and Time Out New York.

About Nosalikes:Created by Thomson-Reuters
designer and African culture journalist Nosa Garrick, Nosalikes is a
tastemaker’s blog covering fashion, culture, food, trends, and anything else
that inspires. Garrick is also founder of No One’s Done It Right, an NYC-based
event-planning organization that raises funds for international causes

Contemporary Cocktails Presents Cocktails for a Cause!

2010-04-08T17:48:00.000-04:00

Contemporary Cocktails presents Cocktail for a Cause; supporting charities devoted to the global good (more details to come…). In April, in order to support the environment, CC has partnered with VeeV to lend a hand in helping achieve VeeV’s goal of planting 10,000 trees in April to help celebrate the 40^th Anniversary of Earth Day.

In order for everyone in the bartender community (or just those who like to make cocktails) to do their part, VeeV has agreed to plant five trees for every cocktail recipe submitted using VeeV and fresh, seasonal organic ingredients through Contemporary Cocktail’s facebook page.

WANT A TRIP TO TALES? The cocktails will be judged by fellow facebook users and the three top vote getters (on May 3^rd) will receive hotel and airfare to Tales of the Cocktail in New Orleans.

To plant some trees and submit your VeeV cocktails visit CC facebook page!

Out of commission..............

2010-03-17T22:47:00.002-04:00

My apologies for the HUGE lack of blogging from the past 2 months. From massive deadlines, stacked up high paper work, and cleansing on a no alcohol detox, I was unable to get a blog posted!

I would like to say that I'll return to my duties with a slew of blogs within the next week.

Cheers,
Carmen

P.S. This will be a great night to write about...............

Photo credits: Lush Life Productions

LUPEC's Whisky and Women Celebration

2010-03-01T18:39:00.004-05:00

BULLETIN: Please attend If possible and in the NYC area!

This second instillation of our fly-by-night bar features tippling and tweeting with the ladies of LUPEC, in celebration of International Women’s Day 2010. One part fundraiser ($5 of each ticket goes to a women’s charitable organization) and one part cocktail party (a tasting of boutique blender Compass Box’s whiskies and cocktails), this toast to women’s accomplishments and empowerment in New York and around the globe is also an opportunity to rub elbows with some of the fixtures of the NYC cocktail twitterati!

The cocktails will be shaken and slung by Lynette Marerro and friends, working as members of Ladies United for the Preservation of Endangered Cocktails (LUPEC). Their mission?

* To create a secular "coven-like" atmosphere in which Classy Broads of today can invoke and honor the spirits of their Forebroads
* To continue the 150 year American tradition of dangerous women calling themselves Ladies and getting together in groups, clubs, and societies to work undercover while they chipped away at the patriarchy.
* To protect the collective Joie de Vivre of LUPEC members by assuring them at least one good party a month
* To encourage the accumulation and use of vintage serving and barware.
* And most importantly, to let LUPEC ladies use our skills to support women-based charitable organizations.

Compass Box Brand Ambassador and whisky guru Robin Robinson will be on hand leading tastings of their sophisticated, expressive blended whiskies, including Asyla, Hedonism, Oak Cross, Peat Monster, Spice Tree and their infused whisky, Orangerie.

This event is co-hosted with @sweetblogomine, the mastermind behind the the cocktail tweetups that have been gaining momentum for 18 months.

Your ticket entitles you to two of the drinks created for the event. Additional tickets will be available on site ($10 a cocktail) should you want to taste the whole list (and you probably will.) Snacks will be served.

Tickets MUST be purchased in advance and are available online:
http://www.astorcenternyc.com/class-winter-warmer-cocktail-tweetup.ac

International Women’s Day celebrates the economic, political and social achievements of women past, present and future. It has been observed since the early 1900's and today thousands of events are held throughout the world to inspire women and celebrate their incredible achievement. For more information on International Women’s Day 2010 including events taking place around the world, please visit http://www.internationalwomensday2010.com

Photo and event info credit: LUPEC NYC

The Breslin and the Summit Bar

2010-02-02T21:50:00.008-05:00

Location #1: 133 Avenue C, The Summit Bar, NYC

Location #2: 16 west 29th street, The Breslin, NYC

Date: 1/12/10

After a long hard day of imbibing and learning at the Benedictine mixer and then attending the Macallan tasting, me and the cocktail posse walked around the corner to the Summit bar (top photo) for a few libations. I had the Estrella Damm Lager and the Black Bottle whisky to please my thirst. The Summit Bar is a beautiful addition to the East Village and offers a great atmosphere along with a dynamic cocktail menu. Between Louis 649 and The Summit, the E.V. is experiencing the return of the cocktail experience!

After we caught up with the rest of our friends, we made our way to the Breslin. I was very pleased when I walked inside this delightful bar and dining room. The atmosphere correlated with the antique oak designed bars, classic moldings, and tiled flooring.

What else is great about this place? The cask-conditioned ale's, the simple but delicious gin and tonic menu, and the super creative cocktail list designed by Aisha Sharpe from Contemporary Cocktails.

Aisha balanced out the spirits with house made syrups, fresh juices(made daily),bitters, and assorted liqueurs. I highly suggest that you make your way over to this beauteous Brittish bar and dining room.

Night Cap:

Needless to say that I was ready for some shut eye at this point. I went home happy with my little ole taste buds satisfied.

Slaandjivaa!

Photo Credits: The Summit Bar and The Breslin

Info about Aisha Sharpe and Contemporary Cocktails:

http://contemporarycocktailsinc.com/index.php?doc_id=32

Macallan's Cool Ice Ball

2010-02-02T20:03:00.009-05:00

Location: Louis 649, 649 east 9th street, NYC

Date: 1/12/10

Event: Macallan Tasting

Me and my cocktail posse arrived to Louis and entered in a packed house! I know Louis is a great cocktail bar, but I've never seen it so full! They even had one of the owners maintaining the door and not letting people in, due to the full capacity. It was obvious that New Yorker's loves Macallan.

This Libation Girl knew her fair share of the brand and enjoyed the tastings from 12-18 years, but I was loving the copper ice ball maker! This maker creates ice balls for your whisky, which fits in most standard rock glasses. The spherical shape of the ice ball helps slows down the melting process, due to the body heat it receives from your hands.

There was only one thing that I was un-happy to learn about this clever copper creation. It won't be available for the public until a few years, but the people at the Japan Trend Shop has created a replica for $185 USD(see link below). I think this is well worth it for you master molecular mixologist.

Night Cap:

It was a great day/night. I met some new and exciting people. I had great libations, and experience a cool new device for the cocktail world.

Slaandjivaa!

Ice Ball Maker info:

http://www.japantrendshop.com/ice-ball-mold-for-perfect-ice-spheres-p-244.html

Photo Credits: Lush Life Productions

*minus the pix with the ice ball in the presenter hand*

Jill DeGroff's Art Opening

2010-01-28T14:40:00.013-05:00

Who is Jill DeGroff? Well that may be a silly question for a certain group of people, but I am here to answer that for you If you've just landed on my planet Operetta!

Jill DeGroff is a top saloon artist and co-founder of the Museum of the American Cocktail. She creates realistic caricature's. She has published books and calendars that exemplifies the true essence of people in the spirits, music, and the writing industry.

I have had the pleasure to know a few of the persons involved in her projects and I'll have to say that she captures every detail of their personality and energy. Jill is talented and gifted!

I have had the opportunity to view her masterpieces in person at the recent art opening in Red Hook, Brooklyn on 1/15/10 at Sunny's bar. Upon arrival, I was greeted first by her lovely son, Leo and then her and her husband, Dale. We had some lovely libations and chatted a little as they was completing the set -up for the opening.

I had to arrive early, because I had a prior engagement and had to leave early unfortunately. With this small time frame, I was quick to step up and look at the creations and study them. The art work was amazing and so realistic!

All of a sudden, everyone started coming in the lounge. I had talked to a few people as I waited on my car to arrive and took a few photo's. As the time came for me to leave, I said my good bye's and congratulated Jill on her great work!

A little info on Dale DeGroff:

He is a world renowned master mixologist/author, who resuscitated the life of the cocktail industry! When Dale started working at the Rainbow Room in the late 80's in NYC, libations wasn't going to be the same again! He created excellent cocktail menu's and executed the best cocktails using fresh ingredients and showing his fellow colleagues the beauty of returning to the classic style of tending bar!

A brief note on caricature art:

Caricature art began back in history when Leonardo Da Vinci drew caricatures along with Monet, and Daumier. The Webster Dictionary said's it comes from the Italian caricare: to load, and that it means exaggeration by means of often ludicrous distortion of parts or characteristics.

Back to Jill:

If you fancy the jazz age/prohibition era life style, then Jill's artwork will intrigue, educate, and please your optical organs.

Caricature info and background credit:

aboutfaceentertainers.com

webster-dictionary.com

More info on Jill DeGroff's artwork:

http://www.kingcocktail.com/caricatura.htm
Jill DeGroff's calendar and book info:

http://www.kingcocktail.com/LushLife.htm
Jill DeGroff's Museum info:

http://www.museumoftheamericancocktail.org/

Photo Credit for top left pix:

Ed Leder

The Macchu Pisco Review

2010-01-28T12:19:00.007-05:00

Pisco, hum...when this spirit comes to mind or If you see it on a cocktail list, what do think and what do you know about this natural spirit?

Well, I'm here to give some insight and tell you about a brand that I've come across during my session at Junior Merino's Liquid Lab a few months ago.

In this photo, is the founder and CEO of the Macchu Pisco brand, Melanie Asher. She educated and helped me develope a great appreciation for this fine product.

Let me give you some basic background information on the Peruvian version, because their are two countries who produces pisco. It is a great debate and an issue about who invented it, due to the fact that Chile grows the Quebranta grape in the northern region of the Elqui Valley, which is the main grape to produce the pisco.

Also, I have to say that the first vineyards to produce the grapes, especially the Quebranta was in the vice royalty of Peru, which is the south west Inca region.

A Few facts:

Pure Peruvian pisco is never blended with water or anything else that could declare it not to be true to the appellation.
Pisco is a categorized in the brandy family.
It is distilled naturally.
Bottled in cask that are lined with paraffin to keep the liquor clear and the complex flavor pure.
Pisco softens with aging a little, but doesn't need to, unlike whisky.
Pisco is about 400-500 years old in production.
Peruvian pisco grades includes the acholado, which translate to the "Half Breed".
Pisco means "Little Bird".

Back to Macchu Pisco

I wanted to discuss this brand in the hopes that people can appreciate a well produced spirit that is similar, but different at the same time to the brandy and grappa that you may drink. If you would like to create a cocktail at home for entertaining, I'll suggest Artemio Vasquez's Pisco Sour cocktail from the Yerba Buena cafe located on 23 Avenue A, NYC.

Serves 1 cocktail

Ingredients:
2 oz Macchu Pisco
3/4 oz lime juice
3/4 oz simple syrup
1 organic egg white
Bitters

Dry shake all the ingredients except for the bitters until it's foamy, then add ice and shake again, served up and garnished with dashes of bitters.

Macchu Pisco has 3 versions that could possibly satisfy your taste buds. 1. The classic and premium pisco 2. La Diablada, which is great for pisco punches or neat as a digestif 3. Nusta, which is the reserved and rare version.

Nusta is bottled in a limited production of handmade ceramic bottle's, which is displayed in the above photo with Melanie in the brown earthy color with the orange circled label.

In conclusion, I hope you find this review informative and you'll go out and try something new!

Photo Credit:

Melanie Asher's photo: http://expressnightout.com/content/photos/2006-09-29-pisco.jpg

Re-Post for a Few Changes in the Bacardi Competition!

2010-01-28T11:04:00.002-05:00

Here are the two last minute changes:

· CASH PRIZE!: Winners of the “Love Potion” BACARDI® Cocktail Challenge will receive a $250 cash prize (along with their cocktail featured on Havana Central menus for the month of February in all 3 locations) – Deadline for submission is Feb 5^th (See below for details)

· Location Change: The Cocktail Challenge will now be taking place at Havana Central Times Square (151 West 46^th Street)

Photo Credits: media.photobucket.com

http://media.photobucket.com/image/bacardi/vaness099/bacardi.jpg

Bacardi's Cocktail Competition at Havana Central

2010-01-22T15:05:00.002-05:00

News bulletin from Carmen Operetta:

Bartender's interested in competing in Bacardi"s "Love Potion", check out the posting below for info:

Love Potion Cocktail Challenge Mix-Off

Tuesday, February 9 from 7 to 9 pm

Havana Central West End, 2911 Broadway between 113^th & 114^th Street

Kick off the Week of Love with the Love Potion Cocktail Challenge sponsored by BACARDI®. Cocktail lovers are invited to create a unique “Love Potion” cocktail using BACARDI® rum. The winner will be selected by cocktail legend Dale DeGroff from ten finalists and will receive dinner for two at Havana Central, credit on menus, a plaque commemorating this first-ever Cocktail Challenge at Havana Central, and exposure in media coverage. Entries should be emailed to lovepotion@havanacentral.com. Call 212-584-4020 for more information. For full contest rules & regulations, go to www.havanacentral.com or contact cevans@colangelopr.com, 646-624-2885 ext. 112.

Code Noir Tasting

2010-01-21T14:50:00.002-05:00

Location: Von 3 Bleecker, NYC

Date: January 11, 2010

On this brisk evening, I made my way downtown to the Code Noir tasting at Von's. I walked downstairs to their dimly lit lounge area. I was greeted by my friend Abigail and she introduced me to Peter Jamros of Regal Wine Imports. We chatted alittle and then I walked over to the wine maker, Andre Mack(in photo).

Mack is also the producer of Mouton Noir wines and has now created this lovely Merlot called, Code Noir. I think this was my first time sampling a red wine from the state of Washington and I really liked the espresso and tobacco on the nose, along with a bit of plum and cherry on my palate.

Info on product:

Varietals:

Merlot: 80%
Petit Verdot 12%
Malbec 8%

Alcohol: 13,5%

Appellation: Rattlesnake Hills

Case production: 2500

Vinification:

Hand harvested grapes, fermented for 10 days, aged for 12 months in 10% french oak and neutral barrels.

Night Cap:

Me and Abigail headed home after the event and I walked away with a great sense of pride for this American red wine. Mack produced a superb Merlot that isn't too dry for my taste. I will go and get me a few bottles in the near future, maybe you should too!

Sante!

Photo credit: Moutonnoirwines.net
Product info: Code Noir

ST. Germain Holiday Party and the Solerno Dinner

2010-01-19T22:36:00.005-05:00

Location #1: Spin, 304 Park Avenue South. NYC

Location #2: Beekman Bar and Books, 889 1 Avenue, NYC

Date: December 14, 2009
If you've just read the Philly distillery tour posting, then you know exactly where I've left off coming to this point of my day. Back in NYC, me and a large amount of the USBG members headed in several cabs over to Spin for the St. Germain Holiday Ping Pong party.

At Spin, you can get your thirst quenched for all of your ping pong desire's. Yes, this place is dedicated to ping ponging only. I never thought It was such a popular sport and in demand to have such a large location like this place. Well let me tell you that everyone had a great time ponging, drinking, and the USBG people was telling everyone else about our great time in Philly.

I had to dash off early to attend the Solerno dinner I was hosting with Melissa Daniels, brand ambassador. At Beekman, Ben Scorah had created lovely libations paired with some light fare that the bar has to offer on a daily basis at all 3 NYC locations.

I invited the majority of women in and outside of the industry to learn and taste this delightful blood orange liqueur. In general, this product is exceptional in many cocktails, but there are a few that stand out on my pallate(see recipe's below).

About Solerno: This is a blood orange or called the Sanguinello in Italy. This liqueur originates in Sicily and distilled in copper alembic stills. Basically, there are 3 important process of distilling this product.

1st Distillation: The body of the orange is distilled.
2nd Distillation: The zest of the outer skin is captured to retrieve the citrus oils.
3rd Distillation: The Sicilian lemons are distilled.

The lemons are added to this liqueur, because it will give the orange a great balance and an even structure. The final product comes out clear and free of artificial coloring. Also, Solerno is sweeten with the sucrose from sugar beets,which gives it a natural taste and not syrupy like some other liqueurs.

Taste: Sweet, citrusy, tangy and a bit oily on the pallate.

Design: This bottle is really beautiful and easy to grab behind the bar for efficient usage for the bartenders. It's cylindrical shape is accompanied with an old fashioned citrus juicer at the bottom of the bottle, which is pretty neat looking.

This 40% ABV liqueur is pretty high in alcohol content and can stand up to any "manly cocktail" recipe or can simply satisfy the light and sweeter taste buds that a lot of women and such may have, but whatever way you want, your getting one of the best/newest products from Sicily!

**some great recipe's**

Solerno Blood and Sanguinello:

3/4 parts Solerno, Glenfiidich 12 year, and Lillet Rouge or Tawny Port
4 Brandied Maresca Cherries
1/2 parts Simple Syrup and Pink Grapefruit Juice
1/4 parts Fresh Lemon juice
2 dashes of Bitters
1/2 Egg White
Muddled Cherries

Shake very well and serve in a coupe with a cherry garnish.

Solerno Blood Orange Margarita:

1/2 parts Solerno
2 parts of Milagro Tequila
3/4 parts Lime and Grapefruit Juice
1 heaping bar spoon of Marmalade

Shake very well and strain over fresh ice and garnish with a grapefruit slice and a half rimmed with grapefruit salt.

Photo credits: Google Images for Solerno

Night Cap:

It was a great day/night, but we had to take a break and relax for the final event. Yupper, another one, but first a few of us went over to Adriana's house. We ordered some Italian food and chilled out before the Simon Ford and Effie Panagopoulos birthday bash.

Once the majority of us was "revived", we walked to the event that was close to Adriana's apt. At that point, I think my liver clunked out on me and I got really silly and lushy! It was time for me to go home and get some sleep and return to a little bit of normal-cy.

Thank goodness I made it home safely and slept like a tired baby. O yeah people, drink responsibly!!

Salute!!

The Dizzy Fizz Holiday Punch Party

2009-12-31T12:56:00.012-05:00

Location: The Summit Bar, 133 Avenue C, NYC

Date: December 20, 2009

Special Guest: Jill DeGroff

It was that time of year that the Dizzy Fizz wanted to put together a holiday party with a good purpose. Selena Ricks of the http://thedizzyfizz.wordpress .com
wanted to celebrate the 20,000 views from the past 6 months! Selena is a hard working cocktail writer that blogs about everything in the cocktail world and community. She is diligent in her writing and quick to post all of the most current events mentionable. You can see how hard she works by visiting her awesome blog.

Myself, I check out her blog as much as I can, but most recently, almost everyday! It's always something on there, that I didn't know about or more information that I need to acquire. So do yourself a favor and check out her dizziness and get fizzed up with her libations knowledge.
At the Summit Bar, the ladies of (LUPEC) Ladies United for the Preservation of Endangered Cocktails and the members of the USBGNY chapter mixed up some interesting punches for everyone to enjoy. The brands included was:

Plymouth Gin, Bols Genever, Ron Zacapa 23 Aged Rum, Bulleit Bourbon, Partida Tequila, Yamazaki Single Malt Whisky, 10 Cane Rum, Martini & Rossi Prosecco, Gran Marnier Liqueur, Bärenjäger Honey Liqueur, Benedictine Liqueur, Chartreuse, and Averna Sambuca Agrumi.

Featured Punch Recipes:

Axis and Allies Punch

By John Pomeroy, USBGNY

.5 bottle Averna Agrumi Sambuca

1 bottle Bulleit Bourbon

Bunch mint

1 bottle Martini & Rossi Prosecco

24 juiced lemons, husks in

.25 bottle Grand Marnier Liqueur

MAIke TAIson’s Punch Out!

By Frank Cisneros, USBGNY

1 bottle Ron Zacapa 23 Year Rum

1 bottle 10 Cane Rum

12.5 oz lime juice

12.5 oz house-made orgeat

12.5 oz Benedictine Liqueur

24 oz club soda

10 sprigs of mint

Chungking Express

By LUPEC

Multiply recipe by number of servings:

.5 oz. lime

.75 oz. grapefruit

.5 oz. honey-chili simple syrup (2 to 1)

.5 oz. Yellow Chartreuse

1 oz. lemongrass and thai basil-infused Plymouth Gin

1 oz. Bols Genever

.75 oz. Martini & Rossi Prosecco top

Remember the Night

By LUPEC

Multiply recipe by number of servings:

.5 oz. lemon

.75 oz. cinnamon-star anise syrup

.75 oz. Pom juice

.25 oz. date molasses

1 oz. Bulleit Boubon

1.5 oz. Zacapa 23 Year Rum

3 dashes Angostura Bitters

.15 oz. rose water

Top Lapsong soochang

The Redhead

By Jane Elkins, LUPEC *Crowd Favorite

Multiply recipe by number of servings:

.5 oz. lemon juice

.75 oz. grapefruit juice

.5 oz. ginger syrup

.5 oz. sage-infused Barenjager Honey Liqueur

1 dash Fee Bros. Whiskey Barrel-Aged Bitters

1 oz. Yamazaki 12 Year Whisky

1 oz. Bulleit Bourbon

1 oz. rooibos tea

The Gov’ner Punch

By Greg Seider, The Summit Bar

160 oz. Yamazaki 12 Year Whisky

60 oz. fresh orange juice

60 oz. cardamom-infused agave syrup

40 oz. yuzu juice

50 torn shiso leaves

Dust punch with ground cardamom

Parti-da Punch

By Greg Seider

160 oz. Partida Reposado

120 oz. pineapple jalapeno puree

80 oz. lime juice

60 oz. Mexican cinnamon infused agave syrup

I can say everyone did their part to infuse those beautiful spirits together for this great punch party. By the way, I guess you wanted to know the significance in the history of the punch, and probably why Selena picked punch as the main libation, huh?

The brief history of the punch:

Punch was referred to by several names and was created in the 16th century, by the Brittish sailors in India. This libation was sometimes referred to as, panch or panchan, but what ever you called, it was consisted of 5 main ingredients, which was: bitter apertif, beer, 100% alcohol, sugar, and lemon juice. There was a few other versions, but this was the most popular and enjoyed over the next 4 centuries!

I guess you can see why Miss Ricks wanted to use this classic and timeless libation. I believe that embodies her and the work that she research and write's.

As the night went on, a lot of people was lucky enuogh to recieve a signed copy from Jill DeGroff. Her new book, "Lush Life: Portraits from the Bar", is a stunning cariacture version of the well knowned people in the industry. Jill captures the real -nees of the personality and the features of each person in her own unique version.

Anyone who gets a chance to be in one of her books, will immortalized forever in the cocktail world! Also, Jill was in attendance with her husband, Dale DeGroff. Dale is a master mixologist who turned the cocktail world around! When Dale started working at the Rainbow Room in 1987, the level of mixology was raised and the bar was set high as the clouds. The DeGroff's are a living legend in the industry, well respected, and loved by many!

After the party, most of us headed to Louis 649 around the corner and had a few to several cocktails. Of course, I had to have my favourite libation from Eryn Reece, "Smoke on the Water". After that, I was ready for a dram or two. I then sipped on some Glenrothes 1985 with friends and had a light bite to eat at the bar.

Nightcap:

I was still a bit hungry, so I went to this Ukrainian restaurant that my friend Charles told me about and pigged out like a real porker! It was tasty and made me sleepy. I caught cab and went off to la-la land once I reached my apt.

This was a great night out again with my spirits family and thank goodness it wasn't too dangerous!

Slainte!

Photo Credits: Lush Life Productions

Brand list and recipe's: Dizzy Fizz press release

USBGNY Distillery Tour

2009-12-31T12:56:00.007-05:00

Locations: Blue Coat gin and Tequila's restaurant In Philadelphia

Date: December 13+14th, 2009

It was a spotty sprinkled morning and I was on my way to my first American distillery. I pulled up to our chartered bus for the USBGNY folks, and a few of them was outside chatting about how great this tour will be in Philly. We had to wait for a few members, with one of the usual suspects, John Pomeroy.

When everyone finally made it, we headed to what I like to call Manhattan's "6th borough". The weather went from sprinkles to rain, but that didn't matter to us, because we was inside the bus having a lovely light breakfast along with donated spirits. Yes, drinking around 10:30 am people! I can't think of no other way to get this trip started with people like the USBG folks!

The 2 hour or so trip was filled with a lot of laughter and craziness. we had a bit of a detour en route to Blue Coat, but we found our way. Upon entering the distillery, we was greeted by the master distiller, Robert Cassell, the vice president, Tim Yamall, and the president, Andrew Auwerda.

Everyone relaxed for a few and then the discussion of the distillery process began. Next, we had the pleasure in tasting the fine products: Penn 1681 Rye (vodka), Vieux Carre(absinthe),and the Blue Coat(gin). I had no idea that they had more than gin, but it was a grand surprise. I enjoyed their spirits at the tasting and I couldn't believe how good the absinthe was along with the vodka and gin!

Our gracious host treated us to a lunch at the distillery and then opened the floor to a discussion on their products and various other questions that arose in general about spirits. After the discussion, we had the tour of the distillery and bottled our own Blue Coat gin mini bottles! That was fun and educational for them to give us that opportunity.

At this time, we was ready to check in at the downtown Marriott and get ready for the next event. We had an arrange roommate assigned to everyone, but a few of us kinda changed that around. John Pomeroy, aka "Pom Pom" wanted to share with me, Adriana, and Meaghan. One out of the four of us couldn't make it to this trip, therefore Pom moved on in with us. He had brought his bar kit and booze and I brought a nice bottle of rhum to liquidfy our friends when we returned from the events.

After our make shift mini bar set-up was complete, we walked over to Apothecary for our "happy hour". Tad Carducci(master mixologist) along with his USBG Philly bartenders created some mean cocktails for us that made everyone smile. I munched on the appetizers and chatted with our Philly friends and then the Philly president, Phobe Esmon gave us our official welcome and then we imbibed on a few more cocktails, until it was time for us to go to dinner at the Tequila's restaurant.

At Tequila's, we had a 5 course meal in the their private room given by the restaurant owner, David Suro-Pinera. He greeted us warmly and began a special power point presentation as the cocktails and courses began to come out in the dining room. David's topic was on "How Tequila is Made" featuring the brand he stands behind on, which is Siembra Azul.

The presentation was very educational and concise. His message and what I walked away with, was the men behind the agave farming. These men work very hard under the Mexican sun daily, while farming these large blue agave's in precise execution. The farmer's are not appreciated as they should be and work under extreme conditions. These people are the soul of the tequila!

After Tequila's, we began our "cocktail crawl", which included 4-5 bars that I can remember, including this awesome hookah bar! Me and a group of us cutted away from the main crew and enjoyed some middle eastern/ Indian music, while dancing with the hookah in our mouth and drinking shots of American whisky! O baby-that was the icing of the night.

At the last bar, we was serenaded with Frank Sinatra's, "New York" song by the wonderful Pen and Pencil bar staff and the Philly customers. The USBG crew was all there and we shouted the song from the top of our tonsils and waved our hands in complete appreciation! It was a friggin blast people. I wish you was there, but at least you can imagine what that must of been to us, in that moment!

When the singing and drinking was over, we headed back to the hotel for the "after party". We told everyone to meet us in our room in 15 minutes for drinks and sure enough they came in full force at the same time and more of the drinking ensued in the wee hours of the morning.

When we finally woke up, me and my roomies gathered ourselves and made it to the Hendrick's gin breakfast. Yes, a gin breakfast with our members creating Ramos Gin Fizzes to get us going! After breakfast, we got onto the bus and headed back for the city. A lot of people was tired and most was passed out. The remaining bunch was in the back making jokes until our belly was hurting! I know I laughed all the way back to the city, thanks to my friend Matt Stinton, who is an under cover comic.....

As we arrived to our drop off point in Herald Square, we took the remaining donated bottles and headed straight to the first event of the day, O yeah, more boozing and It was the St. Germain Holiday ping -pong party!

For pix on this event, become a fan on my Face ook page: Libation Diaries with Carmen

Also, I want to thank USBGNY and our Philly chapter, Apothecary, Tad Carducci, David Suro-Pinera, and Tequila's restaurant.

To be continued...........

Cheers!

Small Whisky Batches and Prohibition Era Spirits Tasting

2009-12-09T12:19:00.010-05:00

Location: Madison Hotel, Morristown, NJ

Date: December 2, 2009

My day started in absolute glee, because I was going to not just another awesome whisky convention, but this one is for the Small Batches and Prohibition Era Whisky's!

Getting to NJ: I went down to Penn Station, jumped on the NJ Transit, took the rail to the Convent Stop, and right off the rail is the Madison Hotel in Morristown NJ. Upon my arrival, the first people I saw at the entry door was Jeff and his wife (from the Whisky Guild) with their brand new beautiful baby girl. His beautiful wife was holding Cameron Islay, who was laying there so relaxed and at peace, like a great "Whisky Guilded Child" should be. The two are blessed to have such a peaceful baby.

She was smiling at me and melted my heart. So then, I walk down the stairs where all of the tables was located. Excitement would be an understatement to say how I felt as I walked around. Of course, there were a few brands I haven't tasted yet, such as the Lombard brands, where they had several different whisky's to choose from. I went straight to the gold, which was the Tidal Ebb. The Tidal Ebb is one of their whiskys that was lightly peated, extremely smooth, and light to my pallatte, which I enjoyed.

Next was the "Wild Scotsman" table, where my friends Keith Allison and Ellie Tam highly suggested me to visit that particular table. I met Jeff Topping, who is the Wild Scotsman, and John McDougall, along with Mario Takeyama. To give some background on the gentlemen, Mario is the founder, CEO, and Executive Producer of Lounge 1492. It is located on 11 Price Avenue, in Colombus Ohio. "Lounge 1492 is a community that is passionate about discovering and sharing the fine living experience through exploration, education, and interaction", says Mario Takeyama.

Their vision is called "An exploration of discovery", and their mission and objective is to develop "A cultural exploration in cigars, cuisine, wine and spirits, beer, art, music, literature, awareness, education, information, interactive logging, video and product reviews, live and online learning opportunities, effective distribution tools, events, entertainment and networking, live and online for visitors, dealers, distributors, and producers. Also, to support traditions, artisans, and craftsmanship."

I spoke with Jeff, who produced The Wild Scotsman 15 year Vatted Malt, which is 46% ABV, non chilled filtered with natural coloring. This vatted malt has about 10 separate casks, with about 1 coming from each region of Scotland, and to note, this received 95% out of 100% in the Jim Murray Whisky Bible in 2007.

Next, I tasted the magnificent Wild Scotsman Black Label, which is a vatted malt as well, that comes from one sherry and 3 bourbon casks that is blended from the regions of Highlands, Lowlands, Speyside, and Islay, which is 47% ABV, and also non chilled filtered with natural coloring. This whisky received a gold medal in the San Francisco World Competition in 2009, which is my absolute favorite from the Wild Scotsman. I will have to say that Jeff did such a great job in this blending process, I have to stand up, clap, and say "Well Done!"

Next, I met John McDougall, who is the former manager for Laphroaig from 1970-74, where you can definitely tell his experiences from working at that distillery. My favorite whisky from John is the Vatted Islay brand that's 13 years old, with a 54.7% ABV with natural coloring, non chilled filtered, and it contains 4 separate casks from the Islay region such as Laphroaig, Ardbeg, Bowmore, and Bruichladdich.

As John says, "This is my interpretation of running the Laphroaig distillery for 4 years". He says that "Each cask captures a different aspect of Islay, which is the boldness from Ardbeg, depth of Laphroaig, the sea air of Bowmore, and the sweetness of Bruichladdich." Along with the great whisky, the kind John Mcdougall gave me a signed book from his 1999 book called "Wort, Worms, & Washbacks, Memoirs from the Stillhouse." I cannot wait to read this book, because he said, "If you know whisky, have the education, and know the jargon, this book is for you".

Of course, I will begin blogging and reviewing it after I finish "Raw Spirit," by Iain Banks, and The Barrtender's Gin Compendium" by Gaz Regan.

Mario, John and the Wild Scotsman has really made an impression on me. I was honored to meet these lovely gentlemen, and I hope it will be a long lasting friendship. I will finish this part of the blog with a quote from Jeff which is what I want you to remember as the last words from this gentleman, "The traditional craft and history of the old world scotch malt whisky is the bedrock and inspiration for my brands." So If you truly love the classic Islay whiskies, please do yourself a favor and try one of his brands.

Now it was time to go see my friends at Bunnahabhain, and there I tasted the new Deanston 12 year, which was amazing. I never had this whisky before and I was quite surprised by the slight peatiness that I adore, and the sweetness that the Highlands almost always delivers.

A little bit about the brand: the new Deanston 12 year is from Perth Shire, Scotland. It has a golden amber coloring, floral and citrus fruit with a sweet oakiness, and a light heather honeycomb nose. It tastes in the beginning, of a lot of honey, orangy fruit, a little of ginger, toffee, and sweet maltiness. The finish is long and balanced, with a surprisingly spicy honey note that slowly fades away. Bravo to Deanston!

After that, I turned around to the OPICI table, where I had the Usquaebach 15 year, which was quite amazing because I haven't had that for almost a year, and I think it was hard to distribute in the United States, and now OPICI Distributors has brought it back to the states!! Such a great whisky-thank you OPICI!!

Later on, I visited this Organic Spirits Table, Maison Jomere Organic Spirits Company. They presented five brands which was the UK 5 Organic Vodka, the Papagayo Organic White Rum, the Papagayo Organic Spice Rum, the Juniper Green Organic London Dry Gin, and the Highland Harvest Organic Scotch Whisky. Out of the five, I tried the Juniper Green Gin, and it is exactly what it is titled as, a HUGE presence of juniper berries along with coriander and angelica Root.

This is a gin that I highly suggest to drink with tonic or sparkling water. Also, I'll use this in a complex and well balanced organic recipe. As a gin lover, I would definitely throw it on the rocks, even though it can stand alone neat at room temperature. Make sure when creating your organic recipe, that you do not put any ingredient that is too pungent or powerful in taste, because it would deconstruct the original idea for producing an organic gin like this.

I had their scotch whisky next. For the tasting of my first organic whisky- I liked it. It was very smooth, very light, didn't have much sweetness, and not much presence of heather. I can actually say that this was a very interesting organic whisky. I would like to congratulate Paul Davis for creating such a great organic whisky!

Next up in this heavy hitting night, I moved along to the Bay Way liquor table. Mr. Pat Mc Carthy, who is the whisky ambassador for the company, gave me a tasting of the Stranahan's Colorado whisky. It's a small batch, 47% ABV, and it is gently spiced with a great texture and weight. It is very smooth and flavorful. Who knew that Colorado can produce something other than a great football team? So if you ever see this brand, I suggest you get a little bottle of it and test it out yourself, you'll be pleasantly surprised. And if not, feel free to comment on it on this blog.

At last, I would not(can't) say any names, but I had the great opportunity in tasting the 1908 Johnnie Walker Red, 1965 SpringBank, and a few others that I won't say!! At this point, I'll just tease and tell you guys about how honored I was in tasting these lovely whiskys! All I can say is that THEY WERE OUTSTANDING!

To complete the night, I went downstairs and grabbed some food from the buffet. Then I wanted a nice smoke, but I was out of a pack of my lights. I then experienced something that I never imagined of doing and you won't believe where the receptionist told me to get a pack from... they told me to go upstairs to the Rod's restaurant and I'll find a vending machine! I never in my life expected to ever pull a pack of lights out of a vending machine, like they did back in the day! How groovy-right. Kudos to the Madison Hotel

Night Cap:

I ended the night by getting back onto the NJ Transit rail. I headed back home to the city, and I would have to say that Morristown.... you showed me a great night!

Slaandjivaa!

USBGNY Christmas Sing-A-Long holiday party

2009-12-08T08:17:00.007-05:00

Location: Bills Gay Nineties, at 57 East 54th Street, NYC

As I arrived inside, I walked into the main bar area and it was a full house. I did not recognize anyone in there. I knew it was the right place, so I walked back down to the coat check lady and she told me that the private party was up one flight of stairs.

This was one of those older brownstone buildings which I absolutely love, because it had old world charm to it. Once I finally arrived to the appropriate party, I was greeted with all of my friends and colleagues, including Jill DeGroff, she gave me a signed copy of the Lush Life Portraits from the Bar. I was very excited to get that from Jill who I admire.

Next, I went to the bar where they had some tasty cocktails waiting,on me, such as the classic Negroni, the Campari and soda, Campari and Orange, Campari Punch, and my favorite, the Sanguinello.

The classics that they had were great, but the Sanguinello was made with extra love, which consisted of 1 oz of Campari, 3/4 oz of Limoncello, and 2 oz of blood orange juice. The bartender poured the ingredients over ice, shook, and strained it into fresh ice, into a highball glass, and garnished with a blood orange wedge. They were very professional, and extremely friendly.

After receiving my cocktail, it was time for the sing along to begin, which started with "Oh Come All Ye Faithful." After that first sing along, I talked to friends, took a few photos and began with the singing of the other cheerful holiday carols such as: "Let it Snow! Let it Snow! Let it Snow!," "Here Comes Santa Claus," and "Feliz Navidad." It was a beautiful, cheerful holiday party for all of us, and I would like to thank Campari for hosting such a great event for the Spirits Industry.

Until next time,
Cheers

To view these great photo's

http://www.217design.com/client/therosegroup/campari/120709/

Photo Credit: Liz Brown of Liz Brown Photography

www.lizbrownphotography.com

Atlantico Rum

2009-12-03T13:43:00.010-05:00

Location: Louis 649, NYC

Event: TNT Tasting Tuesdays

Photo credits: Lush Life Productions

Here are a few brief words on one of my best new sipping rums I'm currently enjoying........

Atlantico is a dark Dominican rum which "embodies tradition, sophistication, and handcrafted quality." The process starts with small batches of aged rums, which are aged for an extra 1 to 2 years, after being blended together and placed in private casks.

After the time passes, they are transferred into another set of barrels to be aged using the solera method for another 15-25 years. It is interesting to note that the wooden barrels which contain the rum are positively affected by the forces of nature around the coastline of the Dominican Republic, which adds to the complexity and unique flavor. Vintage Dominican cigar labels serve as the inspiration for the design of the bottle.

Salud people!

Flannigan's Wake at Sweet Caroline's Theater 11-16-09

2009-11-24T15:51:00.010-05:00

"Flanagan's Wake", is an interactive comedy which has been playing in Chicago for 16 years, as well as other cities such as Boston, Los Angeles, Cleveland, Rochester, Milwaukee, Green Bay, Pittsburgh, and Philadelphia, Minneapolis, and Detroit.

November 13th marked the first production in the Manhattan venue,which is now playing at the Sweet Caroline's Theater. According to the show notes, the audience is invited "to join the villagers of Grapplin, Ireland, as they mourn and grieve the passing of one of their own as only the Irish can." The New York cast includes James Houton, Mary Theresa Archbold, Pay Shay, Brett Waldon, Michael Kevin Baldwin, Mike Connell, and Abigail Gullo(my dear friend).

I absolutely enjoyed this play! It was hilarious of course and the actors was so skillfully on point with Irish dialect and mannerisms. Do yourself a favor and check this out while it's still in the city. If outside of Manhattan, check your local theater listing for a Flanagan's near you!

Slaandjivaa!!

USBGNY Mixer at Ideya 11-16-09

2009-11-24T15:50:00.003-05:00

Location: Ideya restaurant 349 West Broadway, NYC

Another great day in the city, and It was time to get to the Nov. mixer! Instead of Jon Pogash, president(away on business)holding the meeting, we had Allen Katz, vice president there to talk to the group about "Ethics in the Industry" and to inform us on the upcoming events. While Allen was talking Ideya had the most scrumptious appetizers flowing non-stop!

Next, we had the Rhum Clement presentation. Basically Rhum Clement is on an educational tour and enlightening everyone on the brands and how we can use the rum in new and old cocktails, which are:

Rhum Clément Premiere Canne 750ml.
Rhum Clément Premiere Canne 1 liter
Rhum Clément V.S.O.P. Rum 750ml.
Rhum Clément Creole Shrubb 750ml.
Rhum Clément Founder’s Cuvée: Homère Clément 750ml.
Rhum Clément X.O. Rum 750ml.

I like the Creole Shrubb and the X.O. the best! The X.O. is excellent for sipping. I like it neat at room temp and the Shrubb is great in an "Old Fashioned".

After the mixer, me and some of my hysterical friends walked down the street to Lusso, located at 331 West Broadway(Corner of Grand)NYC. I didn't get a chance to eat, but I had a few good lagers while hanging out with my ridiculous friends!

Next, I headed to my friend Abigail's play, "Flanagan's Wake". I was a little late, but I still got the meat of the play. Abi did a wonderful job along with her team. Check out my blog coming up next(I believe).

Lastly, me, Abigail, and some new friends we met after the play cabbed it over to the RYE house launch party. The couple that we met was in town from Ireland performing a play of their own and when we took them to the house, they had a total blast!

The cocktails at the RYE was on point and a lot of us was there from the mixer earlier. At that time, we was all in a great "happy place"!

Night Cap:

Rhum Clement, great lagers, funny Irish play, and awesome rye cocktails. Yup another hard day at the office folks!

Slainte!!

Whisky Fest 11-10-09

2009-11-24T15:49:00.024-05:00

Location: Marriot Marquis Hotel, NYC

Focus: Education od brands and how their whiskies are created.

What's there: @200 exhibitors, speakers, and seminars.

Pouring List:

Aberfeldy 12 yr. (VIP only)

Aberlour
12 yr.

16 yr.
a'bunadh

Alaska Glacier Ice

Amrut Indian Single Malt

46%

Peated 46%

Peated Cask Strength

Fusion Single Malt

Two Continents

anCnoc Single Malt Scotch

Ardbeg

10 yr.

Uigeadail

Airigh Nam Beist 1990

Corryvreckan

Supernova (VIP hour only)

Ardmore
Traditional Cask

30 yr. (VIP hour only)

The Arran Malt

10 yr.

Sherry Single Cask

Bourbon Single Cask

Pomerol Cask Finish

Auchentoshan

12 yr.

18 yr.

Three Wood

Balblair Single Malt Scotch

The Balvenie

12 yr. Double Wood

15 yr. Single Barrel

17 yr. Madeira Cask

21 yr. Port Wood

Bayway World of Liquor

Whiskey Peddler

Bruichladdich

Glen Grant

Glenrothes

Macallan

Beekman's Bar and Books

BenRiach

12 yr.

20 yr.

Single cask 804 Peated Oloroso 1994

Pedro Ximinez Finish 15 yr.

Benromach Organic

Bernheim Original

Blanton's Single Barrel

Blue Ice Vodka

Standard

Organic Wheat

Bourbon Country

Bowmore

12 yr.

15 yr.

18 yr.

Brandy Library

Highland

Speyside

Islay

Bourbon

Cognac XO (VIP hour only)

Armagnac XO (VIP hour only)

Brew Dog Paradox Imperial Stout

Isle of Arran

Springbank

Smokehead

Macallan

Brugal Rum

Bruichladdich

16 yr. First Growth Series Cuvee A&B

2001 Resurrection Dram

Links Valhalla

Peated/Madeira Finish 13 yr.

Rocks

Buffalo Trace

Bulleit Bourbon

Bunnahabhain

12 yr.

18 yr.

25 yr. (VIP hour only)

Bushmill's

Original

Black Bush
10 yr.

16 yr.

1608 (VIP hour only)

Canadian Club

Classic 12 yr.

Reserve 10 yr.

Sherry Cask

Chivas

12 yr.

18 yr.

Royal Salute

25 yr (VIP hour only)

Classic Malts Distiller's Edition (Various)

(VIP hour only)

Clontarf
Classic Blend
Single Malt

Cooley

Greenore 8 yr.

Greenore 15 yr.

Tyrconnell

Connemara 80

Kilbeggan Irish Whiskey

Kilbeggan 15 (VIP hour only)

Compass Box

Hedonism

Oak Cross

Orangerie

Peat Monster

Spice Tree

Crown Royal

Cask 16

Reserve

The Dalmore

12 yr.

Gran Reserva

15 yr.

King Alexander III (VIP hour only)

Deanston 12 yr. Unchill Filtered

Dewar's

White Label

12 yr. Special Reserve

18 yr. Founders Reserve

Signature

Dickel No. 12

Distilled Spirits Council

Duncan Taylor

Black Bull 30 yr.

Lonach Glendaroch 42 yr.

DT Royal Lochnagar 18 yr.

NC2 Ben Nevis 12 yr.

Eagle Rare

Elijah Craig
12 yr.
18 yr.

Evan Williams Single Barrel '99 Vintage

The Famous Grouse

Finest Blend

Malt 12 yr.

Malt 18 yr.

Finger Lakes Distilling

Glen Thunder Corn Whiskey

McKenzie's Rye

Seneca Drums Gin

Forty Creek

Barrel Select

Double Barrel Reserve

Four Roses

Single Barrel

Small Batch

Yellow Label

Gabriel Boudier Saffron Infused Gin

George T. Stagg

GlenDronach

12 yr.

15 yr.

18 yr.

Batch 1 - 1992 cask 1140 16 yr.

Glenfiddich

12 yr.

15 yr.

18 yr.

21 yr.

Glengoyne

10 yr.

15 yr. Scottish Oak

17 yr. Madeira Cask

Glenguin 16 yr. Shiraz Cask Finish

Glengyle Kilkerran

The Glenlivet

15 yr.

18 yr.

21 yr.

Nadurra 16 yr.

25 yr. (VIP hour only)

Glenmorangie

Original

Lasanta 12 yr.

Quinta Ruban 12 yr.

Nectar D'Or 12 yr.

Signet

Astar (VIP hour only)

Glenrothes

1975

1985

1991

Select Reserve

Alba Reserve

Gordon & MacPhail

Glen Grant 12 yr.

Glenrothes 30 yr.

Caol Ila 8 yr.

Inverleven 18 yr.

Hazelburn 8 yr.

Hibiki 12 yr.

High West

Rendezvous Rye

Rocky Mountain Rye

16 yr.

21 yr.

Vodka 7000'

Oak

Peach

Highland Park

12 yr.

15 yr.

18 yr.

25 yr.

30 yr. (VIP hour only)

Irish Mist

Isle of Jura Superstition

Jack Daniels

Tennessee Whiskey

Gentleman Jack

Single Barrel

Jameson

Standard

12 yr.

18 yr.

Gold

Rare Vintage (VIP hour only)

Jefferson's

Bourbon

Presidential Select 17 yr.

Reserve Bourbon

Johnnie Walker

Black

Green

Gold

Red

Blue (VIP hour only)

Junipero Gin

Knappogue Castle 1995

Lagavulin 16 yr.

Laphroaig

10 yr.

18 yr.

25 yr.

Quarter Cask

Ledaig 10 yr.

Lombard

Springbank 1965

Caol Ila 1984

Lombard Gold Label Old Blend

Longmorn 16 yr.

Longrow CV

The Macallan

Fine Oak 15 yr.

Fine Oak 17 yr.

Sherry Oak 12 yr.

Sherry Oak 18 yr.

Cask Strength (VIP hour only)

Mackillop's Choice
Tomintoul 27 yr.

Glenlivet 1979

Glenrothes 1987

Longmorn 1985

Macallan 1990

Maker's Mark

Michael Collins
Blend
Single Malt

Michter's US*1

Small Batch Bourbon

Single Barrel Rye

Unblended American Whiskey

10 yr. Single Barrel Bourbon

10 yr. Single Barrel Straight Rye

(VIP hour only)

N. Palazzi Spirits
Guillon Painturaud Grande Champagne
Hors d'Age

Paul Beau Grande Champagne Hors d'Age

Paul-Marie & Fils Grande Champagne

Guillon Painturaud Grande Champagne

Renaissance (VIP hour only)

Oban 14 yr.

Old Forester

Classic

Signature

Birthday Bourbon 2007

Old Potrero 18th Century Style

Whiskey

Old Pulteny Single Malt Scotch

Oro Azul Reposado Tequila

Pappy Van Winkle

15 yr.

20 yr.

23 yr.

Park Avenue Liquor Shop

Parker's Heritage Collection 27 yr.

Pierre Ferrand 100% Grande Champagne Cognac
Ambre 10 yr.
Reserve 20 yr.

Reserve des Dieux (Cigare blend) 25 yr.
Selection des Anges 30 yr.
Abel 45 yr. (VIP hour only)

Ancestrale 70 yr. (VIP hour only)

Pig's Nose

St. Andrew's Restaurant

Sam Houston

Sazerac Rye

Scapa 16 yr.

Sheep Dip

Signatory

Port Ellen Cask Strength 1982

Longmorn Unchilled Filtered 1992

Dailuaine Unchilled Filtered 1997

Glen Scotia 1991

Ballechin #4 - Oloroso Sherry Cask

Single Malt Vodka

The Singleton

Speyburn Single Malt Scotch

Springbank 18 yr.

Stranahan's Straight Rocky Mountain Whiskey

Suntory Yamazaki

12 yr.

18 yr.

Talisker 10 yr.

Tobermory 15 yr.

Tomatin

12 yr.

15 yr.

18 yr.

25 yr.

Tullamore Dew

10 yr.

12 yr.

Original

10 yr. Single Malt (VIP hour only)

U.S. Bartender's Guild

Unibroue

Ephemere

La Fin Du Monde

Maudite

Trois Pistoles

Terrible (VIP hour only)

The Wild Geese Irish Soldiers & Heroes
Classic
Rare
Limited Edition
Single Malt

Wild Turkey

101

American Honey

Kentucky Spirit

Rare Breed

Tradition (VIP hour only)

Woodford Reserve

Woodford Reserve

Seasoned Oak Master's Collection

Yupper, I know what you are thinking. Did I really experience this? O yes indeedy! It was a great event and I was so happy to be able to take part in such a lovely Whisky Fest.

First of all, I had a table with my managing/partner boss Ben Scorah of Beekman Bar and Books. We poured drams as we enlightened the guest of our 3 whisky/cigar bars locations in NYC. I promoted my production company, we had people to sign up for our VIP list, and passed out our house brand cigars made from the Martinez brothers.

After awhile, I walked over to the buffet and had a couple of tasty plates. Next my friend/blogger Selena Ricks from The Dizzy Fizz walked around and visited our friends(PHOTO'S: me and Davinia Small holding the Ardbeg bottle/ Ellie Tam and Keith Allison), including the USBGNY group at their whisky tables. We met a few new people and tasted alot of great whisky!

Night cap:

It was such a wonderful time at the fest. I went home feeling like a kid leaving a candy store! I would like to thank Bar and Books for bringing me to this event and I give credit to the Malt Advocate for the pouring list information and Lush Life Productions for photo credit.

Slaandjivaa!

The Ardbeg Seminar with Davinia Small 11-13-09

2009-11-24T15:49:00.019-05:00

I started my day helping my friend out and conducted a liquor promotion at Crush Wine and Spirits located at 153 E 57th Street. As I walked into the Crush, I saw the great Davinia Small, who was in town educating and promoting the Ardbeg Brand. It was great to see her face, because every time you come in contact with Davinia, she welcomes you with a warm smile and cheery attitude. She was at Crush conducting a seminar in the back seminar room.

As we set up our tables, I told her that I will be attending her next seminar, and she was delighted to know that I will be there. After my liquor promotion was complete, I headed over to Rockefeller Plaza to attend the Ardbeg tasting held at Morrells (One Rockefeller Plaza), where there was two rows of tables set up for about 15 people, and at the place settings was a plate of assorted breads, the whiskey setup, and the four brands, which was the Ardbeg ten year, Airigh Nam Beist,Uigeadail, and the NEW Corryvreckan.

At the beginning of the seminar, Davinia introduces herself, and lets everyone else introduce themselves, then she proceeds to give you a little history of Ardbeg. Even though I have already visited the distillery in Scotland, read about the brand, drink the brand on a regular basis, and feel that I am well-versed in my knowledge of Ardbeg, I know that you never stop learning! Everyday is a new day to learn something new, especially when it's about your passion in life. So, here are the few new things that I learned in her presentation of the brand, which I have to say, that I learned even more after this point.

* Single malts has ONLY 55 calories.
* It reduces the risk of heart disease, in MODERATION.
* It has 25% more peat, in comparison to Laphroaig, and 50% more peat than Lagavulin.
* FYI: In 1815, Scotland had 23 distilleries in the region of Islay, which today they have the great 8, which is a lot for a population of 3,000 people.
* In the Phylox era, which was the famine in the French vineyards, the French had to drink Scotch in stead of their sherry and wines.
* In 1815-1880, Ardbeg had 50 thriving employees in that one distillery.

Then it was time to taste the spirits, and to our delightful surprise, Davinia brought in the new make, which is their clear whiskey that hasn't been barreled or aged.

* On the nose is straight peat smoke, bacon, pear, limes, and grappa.
* On the palette, it's spicy, and when you add water, it is so so smooth.

Next is the Ardbeg 10 year. Of course, this is very smokey, peaty, and salty, but it also has the sweetness of toffee, and it goes GREAT with oysters. When you add water, it becomes a little waxy and soapy.

Next is the Airigh Nam Biest. They started barreling this in 1990 and then blended in 2006, 7, and 8. It's about 17 years old, 95% is Bourbon cask, this is the complete reverse from the ten year... beautiful sweetness up front, and a nice peaty finish. It's minty, with a little bit of chocolate, and with water, it releases more of the peat, and just like all of the versions of Ardbeg, this is non chilled filtered. So, if you want to enjoy a great Ardbeg whiskey, that's not so peaty IN YOUR FACE, I suggest this version, not only because The Biest is being sold out, as well as the Supernova, but this is going to become one of the classics from the distillery.

Next is Uigeadail (ooh-geh-doll), it has a dirty water color. They execute a special hike to the loch Uigeadail, just to produce this magnificent whiskey, and it smells like, for some reason, "Christmas on the Nose," which Davina Small said, and I agree. It has an ABV of 54.2%, and it's made from 40% sherry cask, and with water, it tastes like toffee and rum cake.

Next is the Corryvreckan, (Corry-va-reckin) this was named after a Viking prince in Scotland. The color is golden honey, strong and spicy on the nose. Something like an "oysters dip in Tabasco sauce." On the palate, you can taste black and red currants, and a definite presence of chocolate. It has a whopping ABV of 57.1%.

I absolutely enjoyed this seminar. It was relaxing, fun, entertaining, educational, and I'm really really glad to be in the presence of the great Davinia Small, after all, this wonderful woman is responsible for bringing me to the Ardbeg Distillery in August at a last minute call!!

Thank you Morrells Wine and Spirits, thank you Ardbeg, and Davinia, and also, Lush Life Productions, for bringing me to this seminar.

Slaandjivaa!

Mamajuana NY Launch Party 11-12-09

2009-11-24T15:49:00.018-05:00

Location: Mamajuana Cafe, 247 Dyckman Street Bronx, NY

History and the brand:

Hispaniola Mamajuana rum has a lovely scarlet color, and contains a lovely balance of many flavors and aromas, including menthol, honey, herbal bark, and pink peppercorn. The body of it is dry, yet fruity, and contains a balance of clove notes, ginger, camphor, wintergreen and allspice. The finish of it is mildly bitter with an astringent fade with herb notes, and cherry blossom.

According to the Mas Spirits Importers, Mamajuana has been known as being a Taino Indian recipe with medicinal and mood enhancing powers, made of endemic herbs, roots, and spices. It has been developed by Mardi S.A., producers of rum based spirits out of the Dominican Republic. Their collection also includes Hispaniola Anejo, and Hispaniola Gran Anejo, and Mardi S.A is now in partnership with Mas Spirits and The Import Group. Erick Annexis Caceres, who is the Principal of Chief Marketing at Mas Spirits, claims that his mission is to bring a piece of Taino Indian history to the liquor consumers around the world, and it was made to put the old and new world of alcohol together.

Now you know a little bit more of this brand, let me tell you about the NY launch party.
I entered into this lovely large cafe that specializes in Dominican cuisine. It is beautifully decorated and the staff is professional and kind. I had a chance to sit down and have dinner at the cafe and I can honestly say that I'll return to the BX for some more DR specialties!

After dinner, I returned to the other side of the cafe, where the event was held and it was an electrifying event! It was great live music, alot of cocktails flowing and people dancing their hearts out! It was a joyous occasion that everyone was proud to be a part of.

The cocktails:

"Mama Guava"
3 parts of Hispaniola Mamajuana
4 parts guava juice
1/4 fresh lime juice

"Mama Mojito"
2 parts of Hispaniola Mamajuana
1 part of Hispaniola Anejo
4 parts of tamarind juice
6 mint leaves
1/4 fresh lemon juice
1/2 teaspoon of brown sugar

"MAMANGOTINI"
3 parts Hispaniola Mamajuana
2 parts mango juice
1/4 fresh lime juice
1/4 teaspoon of sugar
pinch of red pepper
served extremely chilled

**I wasn't able to see how the libations was prepared, therefore I can't tell you the steps**

Night Cap:

I'm so excited that this rum that I felled in love with a year ago has finally made it out of the Dominican communities to a liquor store near you and me! Now go and "stir up some romance" with Mamajuana and find out how this new rum is a must have for your bar! I need to go get my hands on some more.............

Salud!

Whiskey on the Hudson

2009-11-24T15:48:00.019-05:00

Good day to all, this is one of the best events in New York City for whiskey lovers like myself. I woke up this day with a smile on my face, ready to learn and pour some whiskey, as well as receive. I met Adriana Daci, Ben Scorah, and Jake Sher at Hudson Bar and Books. We loaded up the company truck, and headed over to the Chelsea Piers.

The Whiskey on the Hudson is an annual event that has all of the great whisky and Bourbon brands that novices can purchase a ticket for and sample from all of the great brands there that you might have already known, and some you haven't heard of at all. There were three levels on the boat. At the bottom was the buffet, dining, and bar. On the main floor was the majority of the Scottish whiskeys, including Hudson Bar and Books (a smoking and whiskey lounge with 3 locations in the city-Lexington Bar and Books located on 73rd and Lex, Beekman Bar and Books 50th and 1st). We organized our bar with the Glenmorangie/Ardbeg wing where Dr. Bill Lumsden conducted a tasting seminar for the novices. where they learn a whole lot about the brand history.

Bar and Books created the classic Blood and Sand cocktail made with Cherry Herring, orange juice, sweet vermouth, and Glenmorangie Quinta Ruban. It was a hit! Between our blood and sand, the Glenmorangie Ardbeg samples, the guests had such a wonderful time. In addition to the blood and sand cocktail, we also brought in the house hand cigar rollers, by the Martinez brothers, who gave out free Coronas and Torpedo's. Everyone took the cigars outside, and watched the beautiful view of the city as we drifted along the Hudson.

At this point, I took a break, and went to the two levels of whiskies. I recognized many of my friends and their brands, talking to them, joking around, having a good time. And then, meeting new people, new whiskies, that I haven't had before. I went downstairs, had dinner, the food was great, I came back upstairs, they were having a raffle giveaway. The guests who won were so excited, so happy, it was a great feeling all around. I went back to our wing, finished the night off, and enjoyed my Whiskey Day on the Hudson.

Night Cap:

After we unloaded the items back at the Hudson location, we drove over to the Beekman Bar and Books, where the after party was held, stayed for a bit, and had great cocktails. Then a few friends and I went to the Indochine's 25th celebration party, where I earned my bartending stripes back when I use to bartend. The party was great, I mingled with my old friends/ employees from the restaurant, then I went home and went to bed, so happy, a little tired, but satisfied with how the day went.

Slainte!

Amarula Launch at the Soho Mews, NYC

2009-11-24T15:48:00.014-05:00

Since 2009, Master Mixologist Alex Ott has been the Brand Ambassador for Amarula Cream. Ott has traveled to all continents, creating cocktail lists in acclaimed arenas, and taking in exotic tastes and cultures, and incorporating them onto his original cocktail creations.

In 1998, Ott was one of 45 survivors in a Thai Airways plane crash which killed 101 passengers, which exponentially fueled his drive to succeed. For three consecutive years, he was awarded the title of "Bartender of the Year" by Time Out New York, and was also awarded "Best Mixologist in America" in Las Vegas in 2001. Ott claims, "Amarula cocktails will persuade a whole new audience, as well as cocktail enthusiasts around the world, that it's not just another cream liqueur."

The Press Release:

At the press release, Alex Ott gave a little information about the product details, and why this delicate cream liqueur has to be well executed to receive 100% satisfaction. The Maurla is an African fruit that looks similar to a really tiny lemon, and hard, which is located in the Frost Free regions of the sub equatorial Africa. It's very rich in Vitamin C, and would be a great addition to your Sunday brunch cocktail. It is known in Africa that the elephants devour this fruit, which is why they call the tree "The Elephant Tree." You can pour it into coffee, or on the rocks, and the color is light brown to caramel. It has a well rounded taste, it has a full and creamy Marula fruit taste, which is very distinctive. Round and soft, and contains 17% ABV, and can last about 18-24 months when you store it in a refrigerator between 15-20 degrees C. They also recommend to completely finish the bottle within six months.

At the tasting, Alex created several cocktails, and my favorite one was the tobacco vanilla, which has an ounce of Amurula cream, an 1 oz of Sandalwood syrup, an ounce of tobacco infused liquified hone, 1 oz of lime juice, and 1 oz of light rum. Combine the ingredients in an ice filled shaker, shake hard for 40 seconds, and pour over a big chunk of ice in a rocks glass. Garnish with a tobacco leaf, or I'll suggest, a lime wheel.
* In order to make the Tobacco Infused Liquefied Honey Recipe, you'll have to dissolve two parts of Manuka honey/acacia honey and 1 part hot water, stir till dissolved, and let cool, store honey in refrigerator, burn organic tobacco, guide it through a punctured straw through honey solution for about a minute.

The Location:

The SoHo Mews, the Esquire Bachelor Penthouse. This is a 9,200 square foot glass walled Penthouse, with amenities as a at home studio, equipped with Gibson guitars, it's wrapped around balconies with home spas overlooking the Manhattan skyline, and billiard tables with built in flat screens. It is custom designed by the south African designer Geoffrey Bradfield, who created the Amurula Cream Bar, which is "a floating" bar made of makassar ebony, and mirror along with Steuben crystal bar wear, which is a sight to see.

As you can see, this Penthouse is like no other penthouse. If you have the opportunity to book this room for an event, or a really special occasion, you will be ultimately satisfied from the Great Room, the Amurula Cream Bar, the Master Bedroom, home Music studio, the lounge, home office, the Woodford reserve bar, Poker room, living room, kitchen, along with several other kitchen and baths, the terrace, the beautiful art of Esquire SoHo, the well stocked bar, and all of the digital resources it has to offer.

So now that you know about the man who is mixing up great cocktails from Amarula, the brand itself, the SoHo Mews, I can say that they have done an excellent job, and created something very very unique for liqueurs, and I'm absolutely happy that we finally received it in the USA.

Night Cap:

This was a lovely evening, because after the press release, the launch party started, and a lot of my colleagues was there, and we had fun playing pool (well some of us), drinking cocktails, catching up on each others lives, and relaxing. We headed over to Brooklyn for our fellow friend, TJ's birthday party at the Brooklyn Bowling Alley, where me and my teammates tried to kick some major Bartenders booty, but we did not succeed. After the match, I had to get back home, and get rested for the new libation day. I thoroughly enjoyed myself, and it was a good one today.

Cheers!

Beam Global Portfolio tasting 11-02-09

2009-11-24T15:47:00.005-05:00

Location: Rivington Hotel Penthouse, NYC

It was a fairly cool and comfortable autumn evening for the Beam Global Portfolio Party. This was a delightful event. They were serving up great cocktails, and one of my favorites, Laphroaig, with the US ambassador on the top roof, Simon Brooking, chatting away with a freshly rolled cigar in his hand. Of course, I joined him with Laphroaig in the other. The energy, I might say, was very high and delightful, despite all of the events that was almost back to back in the recent days. We had to come out and support Beam Global Portfolio, because their premium spirits has been a part of the alcohol industry for several centuries.

The History of the Beam:

Jim Beam is their first brand, which originates back to 1795, and they feature premium brands from Europe, Canada, Mexico, the US, Puerto Rico, Russia, Scotland, and Spain. Beam Global is the fourth largest premium spirits company in the world, and they have eight of the worlds top 100 premium spirits from their portfolio. Two major brands that I love are Jim Beam, the #1 Selling Bourbon in the world, Laphroaig, the #1 single malt- Islay Scotch Whiskey in the world.

Beam Global's vision and strategy, as they state is "Building brands people want to talk about." Also, they fulfill their vision by "empowering our employees and our business partners, and associates to be creative and innovative too. We encourage bold thinking and actions that inspire conversations about our brands."

So there you have it, the vision and strategy, the history, and a few brands from the Beam. I suggest you go to your local liquor store, and pick yourself up a bottle.

For myself, I walked around a bit more and talked to my friends, but I finally began to feel the overwhelming tiredness and a little bit under the influence and had to make my exit!

I went home and had a good long sleep. Boy did I needed it!

Slaandjivaa!

Liquid Lab by Junior Merino 11-01-09

2009-11-24T15:46:00.005-05:00

As I arrived to the Liquid Lab venue, I walked into this corridor that was discretely tucked away in the River dale community of the Bronx. The building had no numerical address on it and you would never imagine what was lying behind those secret doors. Upon entry, your warmly greeted by the host Heidi Merino, which she then introduces you to the staff and asks if you can fill out the paperwork to register with the program.

Next, Junior gives you a tour of the mixing lab where you can find everything you'll ever need to make a cocktail! Seriously, I believe he has about 90+% of every puree's, juice's, liqueurs,syrups(including his own brand), herbs, and fruits that's in season and on the market today. Junior explains each herb, spice, and every liquor available to the program. It was just amazing to work with such a massive selection of products! I was a bit overwhelmed and intimidated at first, because you have to create cocktails with 2 different variations from each department.

After the introduction period, you will go into the blind tasting room and watch a presentation by the brands and then sample about 4 different versions. For example, If it's vodka, you would probably have something from Heavy Water, and some brands that you might not have heard of before that's new to the market.

Junior will then ask you about the tasting notes and educate you about how to properly identify what you are nosing and tasting. If your senses are a bit missing(like myself) Junior will help you identify it.

I am an "in-your-face", bold, spicy, peaty smokey whiskey type of woman, with sinus issues, and it has always been very difficult for me to smell anything properly.

There was people there who could pick up on 20 different things, while I can barely pick up 1, 2, or 3 items! When we was in the first few sessions of the blind tastings, I was quiet as a mouse. Trying to understand and figure out what was going on, I struggled to accomplish a sensory awareness.

After that portion, you would go back into the mixing lab and create 2 cocktails using the some of the brands sampled in the tasting room with a couple of recommended products. You will have to make a sample for each participant, including Junior. Now Junior was so very kind, because me and the other participants started out with some "interesting" cocktails that he probably thought was unbalanced, color wasn't on point, and probably didn't taste right!

Good old Junior never said a bad word about anything, but when something was great, he would say in a quiet tone, "Oh, this is good," or "This is great," or "I really like this." Once he says any of those three things, you know you are on the right track.

After 4-5 sessions, you will break for lunch. The staff will prepare you an amazing meal that is cooked with alcohol and about 95% of the dishes contains some libation inspiration(as well as the breakfast snack). When the belly's are full, It is time to finish the session's and then fill out a critique sheet and receive a great goody bag filled with the industry's magazine's, sample bottle's, Juniors trademark gifts , and etc!

After the LAB was completed, Junior and a few others had a opportunity to talk to him about his path in the industry. And what I know for sure about Junior, he is a young, intelligent, gifted, and humble man. He's soft spoken, and respectful. He taught me many things that day. He taught me how in general, to conduct my business.

He told me about how you should treat people and the brands. Also, Junior does not belong to anyone. He would use any brand at his own choosing, as he sees fit. Saying all of that, the conversation we shared together will help me make the right decisions for my journey in this libation world. This conversation was golden, and highly regarded. I will keep that in my heart and in my mind, and never forget anything he taught me. In this 12 hour lab, not only did he teach me to smell again, he also taught me great ethics from his point of view that I will hold deep in my heart, and will never forget him.

Last, the Liquid Lab will take you out to dinner as another awesome thank you gift, which was a great night cap to end the perfect day for anyone in the industry. The whole purpose in creating this lab, is to educate the new and veteran bartender(and affiliates). It's about the opportunity that you would not get from anywhere else. Junior has put together an outstanding program that will elevate your knowledge of the cocktail and expand your knowledge of lesser known items that you wouldn't get a chance to acquire.

The Liquid Lab is the best creation for the community and it is well done by the Merino's!

Here are the CrAzy recipe's I concocted at the Lab:

Vodka Category:

2 oz vodka

The Liquid Chef Hibiscus Syrup

¾ oz Combier

muddled Koppert Cress Shiso Cress

Pisco Category:

splash The Liquid Chef Pineapple Passion Mixer

½ oz Vita Coco coconut water

1 ½ oz Macchu Pisco infused with coco leaf

muddled black cardamom

¾ oz Castries

3 drizzles honey

¾ oz Domaine de Canton

1 oz Macchu Pisco

1 oz Hudson Whiskey

Cachaca Category:

2 ½ oz Leblon infused with kaffir lime leaves and green cardamom

½ oz St. Germain

2 wedges muddled sweet lemons

2 oz coco lopez

splash lime juice

2 oz Leblon infused with black cumin, fenugreek leaves, and golden raisins

splash gomme syrup

¾ oz Scorpion Blanco

¾ oz Combier

Koppert Cress Sechuan Buttons, muddled

Rum Category:

2 oz Chairmans

muddled orange

3 dashes orange bitters

splash The Liquid Chef Rose Syrup

1 ½ oz Combier

2 oz Chairmans

muddled blood orange

½ oz blood orange bitters

1 oz house made blood orange syrup

1 oz pineapple juice

1 oz lime juice

Tequila Category:

muddled raspberries & sweet limes

3-5 orange slices

1 oz Boiron Lychee puree

2 oz ginger infused Siembra Azul

1 oz lemon juice

splash gomme syrup

Mezcal Category:

½ oz Laphroaig

¾ oz lemon juice

¾ oz Scorpion Mezcal

¾ oz Royal Combier

splash Maraschino Liqueur

3 drops mesquite oil

Night Cap:

This lab day brought people from the industry, that the majority did not know. I met great bartenders that I don't frequently see, I learned from them and laughed with them. We mixed together in the Lab, and now I have them as me new friends and colleagues. As we speak, some of us are working together, and helping each other business endeavors.

One person that sticks out in my mind the most was Melanie from Macchu Pisco. She has such a vibrant zest for life, very charming, sweet, and kind. From that day, I met her mother Elizabeth, the founder, and her sister Lizzy, the US Ambassador. Now the opportunities for our business will be endless because of the Merinos.

Thank you so much Junior and Heidi! You are greatly appreciated!!

Carmen Operetta

The Zacapa Luncheon, 10-22-09

2009-11-24T15:34:00.018-05:00

The Zacapa luncheon: Hotel Rivington, NYC

In the lower east side of Manhattan, is this great artsy hotel that that seems like it just came out from no where! In the middle of this edgy community,poof- here is this funky but classy, art-deco hotel. As I entered the main entrance I walked pass the lounge and towards the bar where I was greeted with my colleagues. I brought for the first industry event, Mrs. Farhana Starrah, my new C.O.O.

After I introduced her to everyone, we had a great cocktail made with 2 oz of Zacapa, 1/2 oz of lime juice, 1/2 oz of steamed honey syrup, 2 oz of Angostura bitters, shaken for about 20 seconds, poured into a highball glass, and topped off with Ginger beer (Regatta). The color had a very interesting appeal. On the nose, it was spicy, fresh, and it tasted like a updated version of the Dark and Stormy cocktail with additional body, and aromatic flavors. I gave it about 4 stars. Unfortunately, the bartender didn't give me a name for the cocktail, but I'll call it the DS #2.

Day Cap:

After everyone arrived, we went to the back of the restaurant, and there was a bar set up for us to create our own drinks, with everything from fresh fruit, bitters, and so on. Then, the three course lunch started. And everyone basically came together, chatted about business ventures, what's going on in the industry, and small chat about our personal lives. It was a great lunch, Zacapa treated us well, and I'd like to thank Lynnette Morrero, for putting this together, and inviting me for this beautiful gathering.

Gratefully yours,
Carmen Operetta

The USBGNY Mixer at Pranna 10-26-09

2009-11-24T15:34:00.017-05:00

It was that time again - the monthly mixer for the USBGNY Chapter, and this time it was being held at Pranna, at 79 Madison Avenue, NYC. Jonathan Pogash had invited 2 special guests for the mixer. First up was Robin Robinson from Compass Box, and as you know if you've been reading my previous blogs, I've been seeing a lot of Robin lately, as Compass Box is on a huge educational tour across the United States, and since it's such a beautiful blended whiskey brand, me and him seem to stay in the same circle, twirling around at the same events.
Robin conducted a similar presentation as I have seen at the other two events, but it was still exciting and entertaining, which he revved the crowd out for the next guest speaker who was Brian van Flandern (BVF). BVF bartended for 18 years in NYC and was the head mixologist for Per Se, which was his most recent bartending job until he established the Creative Cocktail Consultants, a consulting firm that he created in organizing edgy cocktail lists and training talented bartenders in the art of mixology.

BVF has been featured/mentioned in The Wall Street Journal, Food Arts Magazine, New York Magazine, The Washington Post, Gourmet Magazine, and The New York Times. His accomplishments/accolades first was from Cheers Magazine, he was listed as Americas Top Shelf Bartender. He was second place in the 2006 BOLLS 200 MASTERS INTERNATIONAL CHAMPIONSHIP. He ranked #2 in the National Sherry Cocktail Competition in 2006, he ranked #1 in the USBG Iron Bar Chef Competition in 2007, he was amongst the top 10 bartenders in the world by Tanqueray in 2008.

He was ranked one of the Top Ten Hotel Bartenders in the World by Travel and Leisure Magazine in 2008, he became the Global Ambassador for Don Julio (Tequila) in 2008, and then he wrote his first book this year, Vintage Cocktails, which is why he was at the mixer promoting his book, and giving great insiders information about networking and possibly creating and publishing your own book.

After he was finished speaking to the crowd, I walked over to him to speak to him about my goals, and he gave great information and tips about what he has already spoken about to the crowd, and I appreciated and paid close attention to every word that he spoke to me. BVF, from the brief moments that I encountered and had the opportunity to speak to, is a very very young and talented man with a great personality, and is very laid back and personable, which I could see that he would be a joy to work for and/or with.

Day Cap:

It was a great day out in the city. I had a great meet up with the USBGNY group. I went downstairs to the bar and had a lager with my C.O.O. and mentor and then went home.

Until next time.....
Slaandjivaa !

Louis 649 Review "Smoke on the Water" 10-13-09

2009-11-24T15:33:00.012-05:00

After the Don Roberto tasting, we all walked on foot to one of our favorite bars called Louis 649, located on the East Village, NYC. It's call that because a second name for that community is Louisaida, and the numerical address is 649. This is my first time at this bar, while everyone else has been there numerous times. For some reason, I was never able to make it there. But I'm glad that I finally made it that night, and experienced my NEW favorite whiskey cocktail, executed by the one and only Eryn Reece.

The cocktail is called "Smoke on the Water." This lovely libation is make of equal 3/4oz parts of Ardbeg Ten Year, fresh lemon juice, Maraschino liqueur, and Yellow Chartreuse. Eryn shook the shaker until it was so cold, the outside of the shaker looked like an igloo. She poured it into a classic cocktail glass, with no garnish, which it didn't need anyway. When I smelled this cocktail, it was like heaven. My first sip on this cocktail put me in bliss. I started thinking about the Laphroaig Ten Year whiskey sour that was made for me at THE LAB in London, which was my favorite cocktail previously. No disrespect to the bartender there, but Eryn, you are now my #1. Thank you... thank you thank you thank you!!

After Louis 649, we headed off to a sake bar for our friend, Julie Compton's birthday, and then we headed off to the Randolph bar, where everybody in the industry was drinking and drinking and drinking..... Everyone was there, from brand ambassadors, bartenders, liquor distributors, media, educators of the industry. Next thing I knew, I was taking chartreuse shots, then pickle backs, then Laphroaig shots, then after that it was time for me to get into the cab.

Night Cap:

Big drinking night and boy o boy did I have fun!!!!!!

Cheers!!

Don Roberto US Launch 10-13-09

2009-11-24T15:33:00.010-05:00

Don Roberto Orendain was a founding father of the tequila industry. He founded his first distillery in 1924, and in 1995, Don Roberto Jr. and his sons opened La Purisma, the largest most state of the art distillery in the region, and the launch of Don Roberto Tequila. La Purisma produces 140,000 litre/110 proof per day of the finest tequila. The Orendain family owns 2,500 acres of blue agave planted in the volcanic soil of the region. The family presses the juice of the pina, and it's distilled through a proprietary process after being placed into fermentation tanks. Now you know the background of the Don Roberto Tequila family, now it is time for the presentation by Junior Merino (The Liquid Chef-of the Liquid Lab).

As Junior started speaking about the brand and giving us history of the family, the appetizers came out in an efficient manner all throughout the tasting and the presentation. First up was the Plata (Silver) the Volcanic grounds makes this version spicy, and will give off cinnamon and oregano on the nose, and tastes like pineapples in my opinion. Next is the reposado (rested) which is from 100% blue agave, aged six months in white barrels. On the nose, it has vanilla, orange peel, and pumpkin. Next is the anejo (aged or vintage.) This version is my favorite of all the Don Roberto. It has a buttery yellow color, a lot of earthiness to it, peanut, pepper, leathery wood, citrus, and cocoa. This is a very complex tequila, very versatile, you can create a lot of cocktails, and I recommend it if you are searching for a new anejo.

While Junior was giving the presentation, 3 different cocktails from the versions were being given out with each portion of the presentation. For the plata, they served us a yummy Guadalajara Silver, then the Don Roberto Refresher, and the tasty Charrita Margarita with 1 1/2 oz Don Roberto Tequila Anejo, 1/2 oz agave nectar, 3/4 oz orange liqueur (I would suggest Combier) 1 1/4 oz fresh lime juice, and 1/2 oz of water. Fill the shaker with ice, and shake vigorously with 40 seconds, rim the glass with salt, then pour into the margarita glass, and garnish with an orange, or lime wheel. This is simple, but elegant and absolutely a classic Mexican margarita.

Night Cap:

After the tasting was over, my night wasn't done. There was more celebration to do, which will be continued on the next blog. But I have to thank Heidi and Junior Merino,the Rayhuel Restaurant and staff for hosting such an educational tasting for Don Roberto.

Great job,
Cheers!!

Gary Regans Book Launch, "The Bartenders Gin Compendium" 10-3-09

2009-11-24T15:31:00.020-05:00

Location: Crosby Street Hotel, NYC

This is an affiliated hotel from the Firmdale Hotel Group in London, the art deco and the whole layout is very contemporary, very eclectic, breezy, simplified, but with a very classic style to it. Of course, I was one of the first people to arrive, with my camera in tote, shooting great shots, doing small interviews, and getting my book signed by Gary Regan, Simon Ford, and Dan Warner. Everyone was there to come out and support him. Beefeater 24 was endorsed, serving up beautiful cocktails from the basic Beef and Tonic to the warm and fuzzy fall editions. Gary's books will be reviewed later on, but at this point, I can definitely tell you that inside will give you everything you need to know about it, the history, recipes, and the breakdown of every question you'll ever have about gin.

To give a little history about Gary Regan, at the age of 14, he started bartending in British pubs, moved to NYC in 1973, and bartended in various bars in NYC for two decades. Then he started writing about drinking on a full-time basis, which he published "The Bartenders Bible," and thereafter, he continued his writing career, in creating the "Book of Bourbon and Other Fine American Whiskey," "The Bourbon Companion," "New Classic Cocktails," "The Martini Companion," and "The Joy of Mixology."

On a regular basis, Gary writes for "The Cocktalian," The Malt Advocate," "Nations Restaurant News," "Chairs Magazine," and "The Wine Enthusiast." He has also created works throughout Europe, Russia, and Australia, and he has also conducted a two-day workshop for bartending, which keeps him busy in his most successful career. Gary also publishes a free online newsletter from "Ardent Spirits"

Gary Regan is a living legend in the alcohol industry, and I am honored that I have met him more than once, and had the opportunity to speak to him, but not in a detailed conversation about whiskey and gin as I would love to. I look forward to one day having the privilege to speak with him more in depth.

Salute to Gary Regan!

The Manhattan Cocktail Classic Gala 10-4-09

2009-11-24T15:31:00.017-05:00

As I attempted to get enough sleep from the previous awesomeness, I prepared myself to transform into the 20's-40's era, to fit the theme of the gala. I slicked my hair down in Josephine Baker like waves. Put on my black flapper dress with fringes, and my stiletto heels. My eye makeup was smoky, and my lips were red. I was ready to go, but before the gala was the pre-toast at Laren Spirer's apartment downtown.

There was everyone from the media that we closely knew, one way or the other. Laren had a tub full of champagne for us, which no one really needed, because this was the weekend of huge huge events from the Gary Regan book release party, to all of the Food and Wine Festival events. It was embarrassing to say that we barely cracked open 3 bottles of champagne, and there was 15 of us, and you could get 4 glasses out of a champagne bottle, and we only opened 3-4 bottles with a tub full left, how embarrassing!

Laren was very nervous, because she didn't think she could accommodate us. She was worried, but I said "if you don't tell, I won't tell, that we couldn't finish the tub of champagne"! As the time drew nearer, we all hopped in our cabs, and made our way to the New York Public Library on 42nd street, which held this fantastic gathering. When we walked out of the cab, you could see all of these beautiful people. People we didn't know, because it was open to the public, and people from all walks of life were in attendance. Everyone dressed to the nines, and supported the theme. There was so much cheerfulness in the air, and people were ready to drink and dance.

When we walked in, my first impression was "crap this library is huge... over 73 miles of shelves with books"! There was Kettle One Vodka, Crop Organic Vodka, Hendricks Gin, Solerno, Makers Mark, Absolut Vodka, Don Q, Bombay Dry Gin, Bacardi Gold, Grand Marnier, Tanqueray/Tanqueray 10. As you walk up the endless steps to the balcony, there was Zacapa, Bulleit Bourbon, Aperol, and the great Don Julio. So as you can see in the Astor Hall, it was filled with great family, friends, people outside of the industry enjoying the creative libations from the top mixologists in the industry. Everyone was there from contemporary cocktails, along with Ben Scorah, the great Dale DeGroff, Charlotte Voisey, James Menite, John Herring, Lynnette Marrero, Charles Hardwick, Eryn Reece, Franky Marshall, Estaban Ordanez, Kenta Goto, and John Lermeyer to name a few.

One of my favorite cocktails of course, was the Manhattan with Michters rye, Martini and Rossi sweet vermouth, with a few dashes of Angostura bitters. Outside of whiskey and bourbon, my other great love, is gin. I want to give five stars to Charlotte Voisey for shaking up the awesome Del Monico cocktail using Hendricks Gin, Solerno Liqueur, Lillet Blanc, and Lillet Rouge. She also made a slammin Florodora with the Hendricks gin, raspberry, limejuice, and ginger beer. The Del Monico was ABSOLUTELY OUTSTANDING. At this point in my drinking career, that was the best dang gin cocktail I have ever had in my life, because, first of all, it's gin, second, she used both of the Lillets, and I absolutely love Lillet, and she added Solerno Liqueur, which gave it a perfect twist. Thanks Charlotte!!

Next was the Brooklyn Nite, where James Menite created the Don Q anejo rum with fresh lime juice, honey, and Angostura bitters. And then, the main event- I had a great opportunity to have the classic cosmopolitan by Mr. Dale DeGroff- THE COCKTAIL KING, and of course, we know this recipe, but he used Absolute, Cointreau, fresh lime and cranberry juice. It was perfectly balanced, had a beautiful color, and the presentation of the pour was exquisite, and I absolutely felt honored to be in his presence while he was wearing his Rainbow Room attire from the olden days, with him mixing up great cocktails.

Just to let you know how the environment was, the MCC had a live big jazz band, people were swinging around dancing, cocktails flowing, interviews around, everyone dressed to the nines, having pure fun. I'm so happy that contemporary cocktails has brought an event like this to NYC, because every year, us New Yorkers go to New Orleans (TOTC) for Tales of the Cocktail Festival to attend or to present seminars, go to tastings, parties, competitions, and then the great end of the spirit awards followed by the bartenders breakfast, which is a lovely convention to attend every year, but I have to say that 60-70% of the attendees of this is New Yorkers, and it's about time that we have something like this at our home base. Thank you Aisha and Willy. Well done.

Night cap:

I couldn't ask for anything better, I had so much fun, I met a lot of new people from outside the industry, or semi-related, while I was imbibing and enjoying the great buffet they had decked out from the Oyster Bar to the cheese and meat tray, and the sweets buffet. Amazing. So there, everything you wanted, and I can't wait to see how Contemporary Cocktails Classic do it again! The C.C. Classic has a 5 day event in May 2010 and I can't wait to see what they have up their sleeves!

Cheers!

Barenjager Competition 9-15-09

2009-11-24T15:30:00.003-05:00

Before I get to the competition, I just wanted to mention the full day I had already. First was the DSWE portfolio tasting that I missed, but made it to the cocktail hour. Me and my friend Francine had a little lunch and went to a Caribbean travel convention and had a few glasses of wine and a light fare. After wards, we caught a cab and let the games begin!

Just a brief comment on my experience at this competition, which was a private event that was held at an un- disclosed location, where several bartenders came together to compete with the Barenjager brand. Bärenjager is a German honey-flavoured liqueur based on vodka and the six bartenders were Kevin Dedrich, Gerry Corcoran, Neil Grosscup, Meaghan Dorman, Jonathan Pogash, and Bradley W. Farran.

I would have to say that all of the bartenders did an excellent job creating their cocktails, but I have to give a special acknowledgement to Meaghan and Jonathan. Meaghan made the "Five in the Hive," while Jonathan was stirring the "Bee Sting," which consisted of the Barenjager, Laphroaig, Tenure Fernet-Branca, egg white, tangerine juice, and peychaud bitters. Even though neither one of them won (which I think either one of them should have) they executed a new and exciting libation that was four star worthy!!

Afterwards, I was headed for trouble when we left for the Randolph bar. O my goodness! It was a wrap for me that night! It was shots coming from everywhere, pickle backs getting slammed down, and a bottle of my favorite whiskies landed in my purse! More shots started to pour out and the rest of the night is history....................

What a blast of a day/night,
Cheers

"On the Rocks" by Absolut 9-8-09

2009-11-24T15:28:00.005-05:00

On this pleasantly warm fall evening, I headed over to the Hudson Terrace, located at Hells Kitchen on 46th between 11th and 12th avenue. When I arrived to the top, Absolut had created an excellent set up for the celebration of the second season with a full bar, with cocktails specially made with Absolut, along with a photography bar/studio, therefore you could take home your own snapshot of this fantastic night. The terrace was filled with all of our peers and the bartenders were filling the moment as they began to flare behind the bar, and everyone was joyfully taking it all in.

To give you some information about "On the Rocks," it is in confluence with LX.TV and NBC Local Media, it's an online reality series about mixologists, displaying their personal style and skills at the bar for 12 episodes. They will have to show their education, dexterity, fleetness, and knack in the competition against their fellow bartenders and their thirsty imbibers. The judges will select the winner, and eliminate a contestant each week, which would bring it down to the finale and the winner will receive $100,000 and the ABSOLUT TOP BARTENDER status.

This is on the road to becoming an exciting bar competition TV show for the industry, I wish it all the best of luck, and I can't wait to see who is the next Absolut Next Top Bartender!

Great work!