The Dizzy Fizz Holiday Punch Party

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

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

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

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

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

"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

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

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 17 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

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

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

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

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!