A Muddled Thought

2011 was my third year attending Tales of the Cocktail, the four day cocktail festival that’s held every July in New Orleans for the past ten years. Each year my the capacity of my attendance has changed just as my involvement in the cocktail and spirits industry has grown. My first year attending Tales of the Cocktail was in 2009, a few months after this very website was born. I attended strictly in the capacity of media and for the purposes of education and fun. Yes, Tales of the Cocktail can be both educational and fun, something that I’m reminded of each year at the end of the week as I reflect back on some new skills or techniques I’ve learned, some new friends I’ve made with folks from all over including as far as Australia and the fact that I’ve come out better and stronger in my abilities each year. During my first year attending Tales it was like I was experiencing a whole new world filled with so many potential opportunities and wonders. That first year, I left Tales knowing a few things. The first was that for the first time in a long time I knew what I wanted to do with my life, the second was that it was a career in the spirits world. The last thing was that I wanted into the Cocktail Apprentice Program the next year.

Flash forward to 2010; I wrote about my experiences in the Cocktail Apprentice Program (CAP) here.

And that brings me to 2011, my third year experiencing Tales. I say experience because you don’t just go to Tales of the Cocktail, you experience it. Over the course of several days, the environment seeps into your skin. While this might initially sound like a negative, it’s actually quite the opposite. From the time you set down in NOLA and you see that first friend in either the airport or the lobby of Mission Control (otherwise known as the Monteleone) to that last goodbye at Louis Armstrong Airport to that person you just met two days earlier, whose flight is about to leave your body switches from it’s usual schedule of functioning on 6-8 hours of sleep to a mode that is constantly going, whether you’re attending seminars, shaking cocktails at an event, party or a tasting room, exchanging business cards and meeting people for lunch or finalizing that last detail for that party you’ve helped organize. Whatever activity drives you during the week, the experience as such a high energy that it more than makes up for the lack of sleep one is likely to experience with all that’s going on.

So that brings us back to this year’s experience at Tales. After attending my first year as exclusively media, and my second year as a CAP and writing about my experience here, I decided to apply for media credentials to cover a portion of what I saw this year, but I also had several events to work during the week. Some of the events I was set to work included a Spirited Dinner at The Grill Room, inside the Windsor Terrace Hotel, the “Party like a Don” Don Julio Party and a table at the Marie Brizzard tasting Room. But we’ll get back to some of these events a little bit later.

Tales 2011 started off the same way it has the past two years, by running into an old friend inside the lobby of the Monteleone and having that first Sazerac of the week at the Carousel Bar.

Sazeracs in “to go cups” at the Carousel Bar.

The first seminar of the week that I attended and one that had been on my radar since the seminars were announced months earlier was “Brand Ambassadors”. The topic specifically was do we still need brand ambassadors? And do they do more good than bad?

Brand Ambassadors-Do we love them or hate them?

Our good host for this seminar was the lovely Claire Smith, Brand Mixologist for Belevedere Vodka and Moet Hennessy.

Claire Smith, of Belvedere Vodka and our host for the Brand Ambassadors Seminar.

Speaking on the panel was Simon Ford, Director – Trade Outreach and Brand Education for Pernod Ricard, Allen Katz, Director of Mixology for Southern Wine and Spirits, the always entertaining Angus Winchester of Tanqueray Gin, John Lermayer, Dan Warner, Beefeater Global Brand Ambassador, and Nuri Djavit of marketing firm, Imedia Connection.

Our Panel for the Brand Ambassador Seminar:Simon Ford, Allen Katz,Angus Winchester of Tanqueray Gin, John Lermayer, Dan Warner, and Nuri Djavit.

Taking the side against Brand Ambassadors were Simon Ford, John Lermayer, and Nuri Djavit while Angus Winchester, Allen Katz and Dan Warner took the side for Brand Ambassadors.

This seminar drew a large and energized crowd, something not always easy to do early in the morning.

The energetic audience at the Brand Ambassadors Seminar. Filled with lots of familiar industry faces.

Some of the items mentioned were:

1.The brand ambassador should not be a glorified sales person but should essentially live and breathe the product they represent. They should understand how it’s made and visit the distillery. They should spread the gospel and joy of their brand.

2.Competing brands should work together. That way all brands involved are seen in the best way and seen as supporting the industry.

3.It is the brand ambassador’s responsibility to educate the corporate side of their company on the products they put out.

4.Brand ambassadors shouldn’t be celebrities. One reason being what happens to a brand once a celebrity is no longer a celebrity? Additionally the brand should be the most important thing, not the person behind it.

5.Also if you’re a brand ambassador, stop re-arranging the shelves behind John Lermayer’s bar.

The overall opinion of the audience at the end of the presentation was that the industry still needs brand ambassadors to continue to educate on the brand they are representing. Out of all the seminars I’ve attended in the past three years at Tales of the Cocktail, this one might be the most memorable. It might because the timing was just right on the topic, about two weeks before attending this seminar I started working with Angel’s Envy Whiskey as their brand ambassador for the NY Area. It could also have to do with a great panel of speakers, a great host and the right combination of educational points and good humor that made this seminar one that I’ll remember for years to come.

And now we arrive to the events of Thursday. Thursday Night has traditionally been the night the Spirited Dinners take place. And this year was no difference. While I’d love to be able to say I spent most of Thursday attending seminars, I only was able to make it to one seminar before running off to finish up a few last minute items to prep for the Spirited Dinner I was doing with Jonathan and Jeffrey Pogash at the Grill Room inside the Windsor Terrace Hotel.

That’s the bad news. Well that and the fact I that I walked in halfway through this seminar.The good news is that it was a seminar dubbed “The Mysteries of Wood Maturation”. The seminar was lead by Doug Frost(of BAR), Dale Degroff(also of BAR) and Alain Royer (of The Remy-Cointreau Group)

For the part of the seminar I did manage to catch, Alain had some great slides that demonstrated what each chemical compound that exists in oak contributes to the aromas of the spirit aging in the barrel.

And then he tasted us through through several samples that were aged under different conditions.

Sadly I would have liked to catch more of this seminar, but missed a good portion of it due to other commitments that day.

After the seminar it was back to prepping for my spirited dinner. The rest of the day went by pretty quickly until it was finally almost time the dinner to start.

When I walked into the Grill Room, located inside the Windsor Court Hotel I was greeted with the calm site of the area we had reserved for our spirited dinner.

The Grill Room-The Calm before the Storm

It was now time to setup the bar and begin prep for the evening’s cocktail service.

The bar setup at the Grill Room.

B.G Reynolds(formerly Trader Tiki) syrups that were used in two of our cocktails.

The Balvenie and Tuthilltown Spirits Hudson Unaged Corn Whiskey, two of the sponsors for our spirited dinner. The other sponsors were Glen Fiddich, Tullmore Dew and GIbson Canadian Whisky.

Here’s the menu we served:

Aperitif Cocktail
The Dutchess of Hudson
Chai Tea-infused Hudson Corn Whiskey, fresh orange juice, Mathilde peach liqueur, freshly grated nutmeg

****
Carpaccio of Milk Fed Veal
Smoked Portabella Mushrooms, Shaved Pecorino, Rainier Olive Oil
Paired with
Crooked Bowtie
Tullamore Dew Irish Whisky, Cardamaro, Dolin dry vermouth, Hendrick’s Gin, Boker’s Bitters

****

Seared Gulf Yellow Fin Tuna
French Lentils, Cured Tomatoes, Foie Gras Reduction
Paired with
The Pangaea Experiment
Glenfiddich 15-yr old whisky, Solerno blood orange liqueur, Trader Tiki’s passionfruit syrup, Kahlani coconut liqueur, ginger beer, The Bitter Truth aromatic bitters

****

Whiskey Braised Niman Ranch Pork
Root Beer Leaf, Salsify, Pearl Onions, Jus
Paired with
The Draper
Gibson Canadian Whiskey, Laird’s bonded applejack, Cocchi Americano, maple syrup, Regan’s orange bitters, Peychaud’s bitters, Laphroiag single malt

****

Grilled Tender Loin of Montana Elk
Parmesan Gnocchi’s, Braised Red Cabbage, Roquefort Cream
Paired with
Daisy Duke
Hudson Baby Bourbon, home-made grenadine, fresh lemon juice, Peychaud’s bitters
****

Irish Whiskey Cake
Whiskey “Gummy”, Praline Crunch Ice Cream, Heath Crunch Glaze
Paired with
A Slow Walk Down Memory Lane
Balvenie 14-yr old Rum cask single malt, Lustau Pedro Ximenez sherry, Trader Tiki vanilla syrup, Bitterman’s mole bitters, whole egg, Green Chartreuse, grated cinnamon

Remember that empty room that I first saw when I arrived at the Grill Room? Well it filled up pretty nicely by the time our spirited dinner was about to start.

The dining room at the Grill Room.

Putting the finishing touches on a round of cocktails before they go out.

In between courses, Jeffrey, Jonathan and myself would present to all attendees on how we came up with each cocktail as well as a bit of history on each whisk(e)y.

A toast to the evening of enjoyment filled with great food and tasty libations.

A table full of cocktails.

After several courses and many cocktails we were ready to serve the last cocktail of the evening to pair with the dessert course. This recipe happened to be a flip, so it called for an whole egg (recipe” A Slow Walk Down Memory Lane” shown below), so we had shake these a bit harder than most of the other shaken drinks.

Shaking the final cocktail of the night.

Jeffrey Pogash, Hal Wolin, Casey McMurray and Jonathan Pogash.

While I realize I mentioned I worked alongside Jason Littrell at the Don Julio “Party like a Don” party that launched the 70th anniversary bottling of Don Julio, I unfortunately didn’t get a chance to snap any pictures as I was too busy shaking cocktails behind the bar. I’ll leave you with this what my hotel room looked like before the event.

Batching Equipment and Bar Gear for a week worth of events

Note the large amount of batching gear. Something definitely needed if you’re going to serve cocktails to several hundred attendees over the course of a several hour party.

We’re going to jump ahead further to the last few hours of Tales of the Cocktail 2011 and I’ll leave you with one final picture of the Bartender’s Breakfast, the closing party that’s put on every year at the end of Tales of the Cocktail by Pernod-Ricard(Beefeater,Plymouth,Jameson,Pernod Absinthe,Chivas,Avion). While one picture can’t really sum up a party, it should at least give you an idea of how much fun everyone seemed to have.

Plymouth Gin on Ice. Does life get better than this?

And with that last shot, I bid you adieu until Tales 2012.

A combination of rums originating from the 5 islands of Trinidad, Jamaica, Guyana, Barbados and Indonesia, the rums are aged between a period of a few months up to five years. Prior to bottling, Banks uses a single charcoal filtration system to remove the amber hue that comes from the aging process. The folks behind Banks hope the removal of the amber hue that aging bestows will aid in the end presentation of cocktails by not adding any additional color that might not mesh well with other ingredients.

Banks 5 Islands starts off with touches of funk aka hogo, that segues into a rum that’s brimming with so many flavors my mind started going nuts with cocktail ideas after a few tastes.

Once you get past the funk that many rums have Banks 5 Island hits you with flavors of espresso,lime, vanilla, bitter orange, and a back end of cocoa married to touches of grapefruit. On further tastes, flavors of ripe strawberries, hazelnut, cardamom, blackpepper and harvest spices.

Banks 5 Island is one of those rare spirits that you could consider “inspiration in a bottle.”

Rating: 9.5/ 10

*Hogo-The funky, weird aroma and often taste that sugarcane spirits throw off.

And without further ado those recipes I mentioned above that sprang to life during the tasting of Banks 5 Island.

Those Bitter Harpies

Those Bitter Harpies. A combination of Banks 5 Island Rum, Beefeater London Dry Gin, Campari, Lillet Blanc, Orgeat, Vanilla and Green Chartreuse.

1 1/2 oz Banks 5 Island
1/2 oz Beefeater London Dry Gin
1/2 oz Campari
1/2 oz Lillet Blanc
1/2 oz Orgeat
½ oz Vanilla Syrup
2 Dashes Green Chartreuse

Directions: Shake all ingredients except Yellow Chartreuse with ice.
Strain and pour into Zombie Mug that’s filled with crushed ice.
Garnish with grapefruit peel that’s been soaked with Green Chartreuse.
Ignite. Serve

The Time Warp

The Time Warp. A combination of Banks 5 Island Rum, Creme De Cacao, Cocchi Americano, Lime Juice, Cinnamon Syrup, Pernod Absinthe, Mole and Angostura Bitters.

1 3/4 oz Banks 5 Rum
1/2 oz Crème De Cacao
1/2 oz Cocchi Americano
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
2 Dashes Pernod Absinthe
1 Dash Mole Bitters
1 Dash Angostura Bitters

Directions: Combine ingredients in shaker. Shake with Ice. Strain and serve in cocktail glass.

Down the Wishing Well

Down the Wishing Well. A combination of Banks 5 Islands Rum, St. Germain, Aperol, Carpano Antica Sweet Vermouth, and Bittermens Xocalti Mole Bitters.

1 1/2 oz Banks 5 Island Rum
1/2 oz St. Germain
1/2 oz Aperol
1/2 Carpano Antica
2 Dash Bittermens Xocalti Mole Bitters

Directions:Combine Ingredients in mixing glass. Stir with ice. Strain into cocktail glass.

We rarely take a look anything that ends with the word schnapps, however we recently received a bottle of Hiram Walker’s Original Cinn, all natural 90 proof cinnamon schnapps.

Out of curiosity we decided to give a try. For what it is a schnapps, something most people generally associate with overly sweet, it isn’t exactly what you expected. Yes it’s sweet, not too sweet, thanks to being bottled at the high proof. Original Cinn resembles what would happen if you turned those red hot cinnamon candies you enjoyed as a kid into something boozy. While tasting Original Cinn, we oddly picked up notes other than cinnamon such as hints of grapefruit and orange.

For what it is a high proof schnapps, it’s not a bad product, especially at the price of point of $11. Would we use it everyday behind the bar? Probably not. Could it be used to make some fun cocktails? Definitely.

Rating:8/10

Quarter and a Wink

2 oz Absolut Vanilla
1/2 oz Original Cinn
2 Dashes Peychaud Bitters
1 Dash Orange Flower Water
Eggwhite
Dry Shake with Eggwhite. Shake with ice.
Serve up. No Garnish

Quarter and a Wink. A combination of Absolut Vanilla, Original Cinn, Peychaud Bitters, Orange Flower Water and Eggwhite.

A hop over the bridge
1 ½ oz Old Overholt Rye
½ oz Original Cinn
2 Dashes Grapefruit Bitters
¼ oz Lemon Juice

A hop over the bridge. A combination of Old Overholt Rye, Original Cinn, Grapefruit Bitters and Lemon Juice.

What happens if you take Famous Grouse, a blended whisky that’s made by combining whiskies such as Highland Park and Macallan and add an Islay component to the final blend? A spirit such as Black Grouse comes to life.

And comes to life it does, from that first aroma that hits you and is filled with the presence of apricots, pears, apples and cocoa it instantly grabs your attention even before you take that first sip.

Black Grouse begins with a soft feel in the mouth that’s filled touches of smoke caramelized seasalt, black pepper, coconut, vanilla, and orange cream that leads into a finish filled with brandied cherries and sweet milk chocolate and touches of cardamon basil.

As the experience of Black Grouse comes to an end it ends with it kisses your palate with touches of smoked cocoa.

Bird of Prey. A combination of Black Grouse, Ramazzotti, Bonded Apple Jack and Vanilla Syrup.

Bird of Prey
1 3/4oz Black Grouse
¾ oz Bonded Applejack
½ oz Ramazzoti Amaro
½ oz Vanilla Syrup
Shake. Serve Up
No Garnish

The Bitter Cloud
2 oz Black Grouse
½ oz Allspice Dram
½ Cynar
2 Barspoons Agave Nectar
1 Dash The Bitter Truth Chocolate Bitters
Burnt Orange Zest

A Scotsman's Tear. A combination of Black Grouse, Leopold Brothers Cherry Tart, Laphroaig 10 Year, Pedro Ximenez Sherry and The Bitter Truth Chocolate Bitters.

A Scotsman’s Tear
1 ½ oz Black Grouse
½ oz Leopold Brothers Cherry Tart
½ oz Laphroiag 10 Year
½ oz Pedro Ximenez Hidaldgo Sherry
2 Dashes The Bitter Truth Chocolate Bitters
Stir
Serve up
Burnt Orange Peel

Every year since 2002, Brown-Forman the company behind Old Forrester Bourbon has released a limited version of the brown spirit, dubbed Old Forrester Birthday Bourbon. Each year, master distiller Chris Morris hand selects once a year on September 2nd, a day chosen to commemorate the birthday of George Garvin Brown, the founder of Brown-Forman . The result is a distinct flavor different than that of the standard bottling of Old Forrest.

The 2010 batch, was placed in barrels on October 24, 1997. The batch made up of a total of 72 barrels was evenly matured in Brown Foreman’s Warehouse K.

The resulting bourbon hits you right away, as aromas of ripe apples, cinnamon, and allspice bring to life that feeling off a fall evening spent sipping whiskey with friends.
Once you begin to take in the 2010 release of Old Forester Birthday Bourbon, your palate is hit with notes of orange peels, cardamom, allspice, cherries so ripe you can picture yourself chewing on them. Hints of sweet soft cocoa occasionally appear, along with toffee, hazelnut, something resembling graham crackers, and vanilla.

As that last drop of brown spirit trickles down your throat, that taste of sweet graham crackers and vanilla appears once again.

Available in stores now, Old Forrester Birthday Bourbon is bottled at 95 proof and retails for $49.99

Final Score: 9/10

After taking a look at Chivas 18 towards the end of last year, we decided to take another look at the blended whisky. And yes it’s actually that good, though this time we looked at it from a slightly different perspective. Being a blended whisky means that the final bottled spirit is made up of other whiskies, and in this case we decided to look at a few of these other whiskies to see how they combine to form Chivas 18.

A great blended whisky could be compared to a great meal. When a chef at an award-winning restaurant is creating that masterpiece of food your about to enjoy, they take care and pride in selecting each ingredient that goes into what your about to eat, down to the smallest detail. A master distiller is the same way, taking pride and care in hand selecting each spirit that is blended to create that final product. If either the chef or master distiller cuts even the smallest corner, the end result you’ll receive could be lacking.

Luckily in the case of Chivas 18, this isn’t the case.

Master Distiller/Blender, Colin Scott utilizes several whiskies that on their own are all equally impressive.
Once you begin to sample some of these contributing whiskies, you begin to understand and appreciate the flavor that each additional whisky imparts into the final spirit.

A sampling of these include whiskies such as:

Strathisla 18 year that begins with ripe cherries, smoked cinnamon, apricot, coconut cream melon and subtle hints of black licorice.

An unspecified grain whisky that’s been aged 18 years and is brimming with flavors such as candied apple, hazelnut, and sweet elegant milk chocolate.

Longmorn 18, a specimen of Longhorn whisky that’s currently not available on retail shelves(though a 16 year old offering is). Full of notes of banana, kitchen spices such as cardamon, allspice and cinnamon that are followed up subtle hints of cocoa with herbal notes such as lavender and grass that finishes with the presence of vanilla.

And last but definitely not least, the little guy that’s responsible for the smoky undertone that plays with all that sweetness Chivas 18 exudes, Islay 18.

Before you ask, the origin of what Islay whiskies go into this 18 year old specimen is top secret. When inquiring with the Chivas Brand Ambassador, Alex Robertson we were advised that even he isn’t told what Islay whiskies go into this, however he assured us that it’s more than just one Islay whisky.
Opening with the expected peatiness and hints of smoke, more than just this is at the heart of the Islay 18. With characters of subtle burnt orange, cocoa, pear, ripe strawberries with a finish that introduces some creme de menthe.

While these four whiskies are only a small part of what goes into the blend that is Chivas 18, as you taste through the final spirit you can detect the contribution that each one of these whiskies make.
In its simplest definition, Chivas 18 is smoked cherries, sweet milk chocolate, caramel, and hazelnut with hints of basil on the finish.

As you delve deeper into each sip you slowly unravel the complexity that is Chivas 18. Cardamon, cinnamon, allspice give way to grapefruit, touches of peaches and apricot with the occasional hint of grass.
Chivas 18 is one of those rare spirits that are so precise that every sip will introduce new flavors into the experience.

Final Score: 9.5/10

After previously taking a look at the Glenrothes 1985 bottling and the Alba Reserve from Glenrothes, we came across their latest vintage release, Glenrothes 1994 which hit store shelves a few months ago.

With the supply of Glenrothes 1991 slowly coming to end, Master Distiller John Ramsay knew he had to create something that could live up to some of the previous Glenrothes offerings.

John’s handiwork shows itself as you take that first sip of Glenrothes 1994. The whisky leads in with subtle hints of spice, apricot, and a sweet vanilla reminiscent of a crème brulée .These flavors slowly caress your palate before it’s seduced even further by the presence of mint, barely there orange cream, and inklings of occasional basil.

These flavors lead into a finish filled with touches of milk chocolate intertwined with touches of black pepper.
Each sip of this whisky keeps playing with your palate and continuously introduces new flavors and a warming sensation that just makes you smile with glee.

Whatever John Ramsay’s been doing to create his whiskies, he continues to demonstrate that same artistry that Picasso demonstrated in his paintings, only with John it’s demonstrated through his nose and palate for picking just the right whisky to put to bottle.

Final Score 9/10

Cynar, the artichoke spirit as most people will refer to it. But what is it exactly?

Cynar, a liqueur made from a combination of 13 herbs and plants, with the main and most touted of the ingredients being artichoke. Yes, that’s right Cynar is made using artichokes. So what’s it taste like?

Think about that sense of bitterness you experienced if you’ve ever bit into a coffee bean, add subtle hints of vanilla, cinnamon and cardamom to the background of this bitter flavor, and then have that last sip end with a slight touch of sweetness. If you can imagine what this would taste like, you’ll have an idea of what the Cynar experience is all about.

That bitterness works Cynar’s advantage when it comes to working in cocktails as the Cynar plays well with a variety of spirits and can be used to add a bit of edge or even balance to a cocktail.

All Good Things

1 3/4 oz Don Julio Reposado Tequila
1/4 oz Cynar
3/4 oz Del Maguey Crema De Mezcal
1/2 oz Lime Juice
2 Dashes The Bitter Truth Mole Bitters

All Good Things. A combination of Don Julio Reposado, Cynar, Crema De Mezcal, Lime Juice and Mole Bitters

Wednesday Pick Me Up

2oz Rhum J.M. VSOP Rhum
¾ oz Creole Shrubb Orange Liqueur
¼ oz Cynar
1 Dash Fee Brothers Aztec Chocolate Bitters
1 oz Espresso Syrup
Garnish with Burnt Orange Zest

Wednesday Pick Me Up. A combination of Rhum J.M. VSOP Rhum, Cynar, Creole Shrubb Orange Liqueur, Espresso Syrup and Chocolate Bitters

Burning Alarm Clock
1 ¾ oz Ardmore Traditional Cask

½ oz Solerno Blood Orange Liquor

½ oz Cynar

1 oz Lemon Juice

2 Dashes Herbsaint(90 Proof) New Recipe

2 Dashes Aromatic Bitters

Burning Alarm Clock. A combination of Ardmore Traditional Cask, Solerno, Cynar, Herbsaint, Aromatic Bitters and Lemon Juice.

A Pirate’s Life for Me

1 ½ oz Appleton Estate 12
3/4 oz Aperol
1/4oz Cynar
3/4 oz Banana Syrup
Lime Juice-1/2 oz
2 Dashes The Bitter Truth Mole Bitters
Fee Brothers Whiskey Barrel Bitters-1 Dash

A Pirates Life for Me. A combination of Appleton Estate, Aperol, Cynar, Banana Syrup, Lime Juice and Mole Bitters.

Released in June by Pernod-Ricard, the company behind Beefeater London Dry Gin, Beefeater 24, and Plymouth, Beefeater Summer is the 2nd ever variation of the centuries old Beefeater recipe.

After Master Distiller, Desmond Payne released Beefeater 24 in 2009 and built on the original Beefeater recipe with the additions of botanicals such as grapefruit peels, and Japanese Sencha Tea.

Desmond went back to the drawing board or in this case the still and took the original Beefeater recipe, added the botanicals of elderflower, hibiscus and black currant which he then bottles at eighty proof for a softer finish than that of the ninety proof Beefeater London Dry

Beefeater Summer Edition starts off with soft floral notes, and is expected with the lower proof, is less forward than traditional Beefeater London Dry. Once you get past these introductory floral notes, you’re greeted with touches of sweet orange, subtle seductive juniper, followed up by just barely there spice that ends in a slightly fruity finish.

Beefeater Summer Edition has a slightly limited run, so if you see on the shelves of your local liquor store, grab it before it’s gone.

West 12th Fizz

Beefeater Summer 2oz
1oz simple
1/2 oz Lemon
1/2 Campari
2 Dashes The Bitter Truth Aromatic Bitters
Eggwhite
Top with Club Soda

West 12th Fizz. A combination of Beefeater Summer Edition, Campari, Aromatic Bitters, Eggwhite topped with Club Soda.

Twisted Point of View

1 ¾ oz beef summer
¾ oz Gran Centenario Rosangel
3 Dashes Yellow Chartreuse
¾ oz Rosemary Anise Syrup
Tbsp Dolin Blanc Vermouth

Twisted Point of View. A combination of Beefeater Summer Edition, Gran Centenario Rosangel Tequila, Yellow Chartreuse, Dolin Blanc Vermouth and Rosemary Anise Syrup.

BÄRENJÄGER HONEY LIQUEUR ANNOUNCES FIRST-ANNUAL
NATIONAL BÄRENJAGER BÄRTENDER COMPETITION
Fighting for Their Honey, American Bartenders Face Off

New Rochelle, NY. –– For the second year in a row, Bärenjäger Honey Liqueur is kicking off the brand’s annual bartender competition. While last year, Bärenjäger initiated a contest that focused on New York area bar talent, this year’s contest invites national* bartenders as well as amateurs to submit innovative cocktails using Bärenjäger Honey Liqueur. With an A-list lineup of celebrity judges and a grand prize, which includes a trip for two to Oktoberfest, contestants are encouraged to fight for their honey using bar-smarts and creativity.

The panel of judges includes five nationally acclaimed industry mentors. Top mixologist Allen Katz of Southern Wine & Spirits, Spirits and Cocktails Geek Gary Regan of ArdentSpirits.com , both return as judges for the second year in a row. Joining the group are famed bar talents – Dushan Zaric, of Employees Only & Macao Trading Co., Tad Carducci from Tippling Brothers and Phil Ward, from the award-winning cocktail bars Death & Co. and Mayahuel.

These esteemed judges will score all submissions prior to selecting the top 6 recipes to move on to the final round. Finalists will mix off at a private event for media and industry heavyweights on September 20th in New York City for the grand prize of an all-expense paid trip for two to Oktoberfest 2010 in Munich, Germany and $1,000 in cash to sweeten the pot. Additionally, all guests of this event will be asked to cast their vote for best cocktail and the audience favorite will take home a check for $1,000.

In the forests of medieval Europe – during the 15th century, the Eastern Prussian bear trap company, Teucke & König, introduced Bärenjäger, a honey liqueur which translates to “Bear Hunter.” In an effort to end the struggle between man and bear, this sweet concoction was the first professionally produced Meschkinnes – mead-like moonshine made from honey by beekeepers and farmers – and was formulated to aid hunters in attracting bears and to lure them from their dwellings. Made in Germany, this 70 proof honey liqueur is made with premium quality honey from the Mexican province of Yucatan. Each liter bottle contains 300 grams of natural honey and a mixture of botanicals resulting in a subtly sweet, spicy and herb edged taste profile.

“If you want to get in on this year’s Bärenjäger competition, you’d better do some serious thinking—last year’s finalists were just superb,” says returning judge, gaz regan.“This year we anticipate even more cocktailian mastery from our contestants. I’m looking forward to another doozy of a competition.”

To enter the competition, visit www.barenjagerhoney.com and complete the online registration form by August 23, 2010. Must be at least 21 years of age to enter. No purchase necessary. The official rules and regulations can also be found on this site.

Bärenjäger Honey Liqueur is available in the United States in the liter, 750ml, 375ml, and 50ml sizes.

*Contest is not open to residents of Texas, Washington, California, Tennessee, Alaska and Hawaii.