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!
Tuesday, November 24, 2009
Liquid Lab by Junior Merino 11-01-09
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:
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
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
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
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
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 !
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
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!!
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
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!!
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
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!
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