"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!!
Tuesday, November 24, 2009
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!!
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 |
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!
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!
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!
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!
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