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.

This contest ran from the beginning of February until March 5th, accepted entries from both home cocktail enthuasits as well as professional bartenders and mixologists. If anyone happens to be free and looking to try some new cocktails this Thursday,please come by.

Tickets can be purchased via this link.

Each ticket runs $30 and includes:
Samples of every contestant’s Signature Cocktail and an open Martini Bar provided by Hudson Terrace.

So the story goes, two sisters walk into a bar… err correction two sisters decide to share their love of Pisco with the world and form Macchu Pisco.

According to Elizabeth(Lizzie) da Trindade-Asher it all started with her sister Melanie’s first taste of Pisco around the age of twelve. With that first sip of a Pisco Sour, Melanie was hooked. Peru apparently lacked a drinking age, and it was common place for children to partake in the joys of Pisco. It also didn’t hurt that the secret ingredient in Lizzie and Melanie’s favorite aunt’s apple pie was also Pisco.

After this first experience with Pisco, Melanie continued to think about the spirit, and began to wonder why it hadn’t received the exposure that other imported spirits such as Cognac and Tequila had received. Flash forward to the year 2004, Melanie received a degree from Harvard Business school, the inception of Macchu Pisco soon followed. After dipping into her savings, and with some assistance from Lizzie and their parents, a brand was born.

Staying true to that first sip of that inspired a brand, Macchu Pisco is a true artisanal with Melanie personally overseeing the entire process from harvesting to the bottling. The unaged Quebranta based Puro De Quebranta, results in a limited 3,000 cases a year.

Each bottle of aged La Diablada is made up of a blend of Moscatel, Italia, and Quebranta grapes that have been aged for a period of two years. La Diablada was created by Melanie’s desire to have a product representative of all the different Pisco varieties one would find if they were traveling around Peru. This unique blending of three grape varietals along with adding some age creates a Pisco, unlike anything else I’ve yet to come across.

I found La Diablada to be a very clean forward spirit that hits the palate with flavors reminiscent of what one might come across spending a summers day in a winery. Light touches of grass, followed by nuances of sweetness, pepper rhubarb, and the minute presence of oranges.

Final Score: 9.5/10

The Pink Ranger

1 ¾ oz Macchu Pisco La Diablada
¼ oz Lime Juice
3 bar spoons Green Chartreuse
2 dashes Rhubarb Bitters
¾ oz Cinnamon Syrup
Eggwhite

The Pink Ranger. A combination of Macchu Pisco La Diablada, Lime Juice, Green Chartreuse, Rhubarb bitters and Eggwhite.

The Peruvian Rose

2oz RoseAngel Tequila
1oz Macchu Pisco La Diablada
½ oz Simple Syrup
½ oz Lemon Juice
Egg White
Top with Champagne or Prosecco
Drizzle Cherry Bitters on top

Putting the finishing touches on the Peruvian Rose. A Combination of Macchu Pisco La Diablada , RoseAngel Tequila, Eggwhite and Cherry Bitters

Wednesday, December 2, 2009, 6:30pm – 8:30pm
Price: $125
2 hours demonstration and tasting- ENROLL NOW

Put a high-tech spin on tradition this holiday season in this tasting and demonstration with two men known for their appreciation of a fine cocktail. The French Culinary Institute’s Nils Norén, VP of Culinary Arts, and Dave Arnold, head of the Culinary Technology department, take a push-the-boundaries approach to mixing drinks that can enliven even the most orthodox of holiday recipes. See innovative techniques, such as carbonation, rotary evaporation, and vacuum infusion, in action. And pick up handy low-tech bartender tricks to help you maximize cocktail taste and texture at home. On the agenda for the night: Nils’ take on traditional Swedish Glögg, a cutting-edge hot buttered rum, and cocktails flamed with the Red Hot Poker (a turbocharged electric rod Dave built for beverage ignition), along with festive snacks for the cocktail hour and a few other surprises.

Students must be at least 21 years of age to enroll in Holiday Cocktails.

Enroll Now

Mayor of Las Vegas, Oscar Goodman, honored in London today with unveil of a gold-plated, Bombay Sapphire Martini.

To celebrate his first official visit to London as Mayor of Las Vegas, Oscar Goodman, was today honored with the unveil of a specially-created cocktail from London gin-maker, Bombay Sapphire, called the Goodman Gold “Double” Martini. The cocktail was created by master-mixologist, Merlin Griffiths, and will be available for the duration of the Mayor’s stay in the British capital at just-opened The Palm Steakhouse, the first of its kind in Europe.

This cocktail is a twist on the Mayor’s favorite classic gin martini, featuring a pour of Bombay Sapphire with a vermouth wash, and topped off with two gold coated olives! The lacquered olives are sure to add a touch of Vegas glitz and glamour to bar-life across the pond.

Mayors Goodman’s new martini coincides with Sapphire’s reveal of the 3 hot new trends in cocktail culture sweeping their way across the Atlantic, from Vegas to London, this fall. Polling more than 1,000 American bartenders in Vegas in August, Bombay Sapphire predicts that Americans and Brits alike will be seeing a lot more of the 3 V’s: Vegetable juice cocktails – everything from celery to pepper juice; Vinegar washes, including Basalmic and Sherry styles; and Variations on the classics. The Mayor’s martini may be a classic cocktail – but his choice of gold plated olives sure gives it an updated twist on a timeless classic.

The Goodman Gold ‘Double’ Martini

2 oz Bombay Sapphire
2 tsp Dry Vermouth
2 olives plated in edible gold for garnish

Stir Bombay Sapphire and vermouth over ice until chilled, strain into a chilled martini glass, garnish with 2 gold olives on the rim of the glass.

The Goodman Gold Double Martini

NEW YORK – September 1 – Bombay Sapphire® and GQ Magazine are proud to announce Christian Sanders as America’s next bartending hero and a new face to watch in the cut-throat US mixology scene. By flaunting his innovative and exciting “Green Sour Hour,” Sanders has secured the chance to be featured alongside his signature cocktail in GQ’s December 2009 – Men of The Year issue. Sanders came together with 39 other bartenders from around the country at the Palms in Las Vegas, where all were judged on originality, presentation, flavor and taste of their signature gin cocktails by Bacardi’s Giles Woodyer, Bombay Sapphire’s Global Mixologist, Merlin Griffiths, Style Correspondent Brett Fahlgren, for GQ magazine, and world-renowned mixologist, Tony Abou-Ganim.

For the third summer in a row, bartenders from all 50 states have participated in the quest to find the most inspired cocktail, all using Bombay Sapphire gin. A team of Bombay Sapphire Master Mixologists embarked on a gin odyssey across America back in April, to discover new gin drinks from a new generation of skilled bartenders. Bombay Sapphire Master Mixologist, James Moreland shares, “This year we saw enormous talent and creative cocktailing from participants coast to coast. The cocktails this year were more balanced, sophisticated, and elegant than ever before. The big take-home trend: large amounts of veggies and herbs getting juiced, muddled, and infused.” The Green Sour Hour in particular uses celery juice, dill paste, and Himalayan black salt which perfectly complement the signature 10 botanicals found in Bombay Sapphire’s recipe.

According to Giles Woodyer, Vice President, Brand Managing Director, Bombay Sapphire, “We are proud to continue our support for uncovering the latest grass-roots talent in mixology and Christian Sanders fits the bill perfectly. We look forward to showing off and sharing his cocktail flair with Bombay Sapphire fans around the country!”

About Bombay Sapphire®
Bombay Sapphire® is the fastest growing premium gin in the world and world’s number one premium gin by value. Bombay Sapphire is created with a unique combination of ten hand-selected botanicals, sourced from around the globe. The brand’s global essence and signature vapor infusion process impart a refined and perfectly balanced taste, versatile enough for both classic cocktails and exotic recipes. A leader among gins, Bombay Sapphire is a symbol of the exploration of worldly and sophisticated lifestyles. For more information, please explore www.bombaysapphire.com.

About Bacardi U.S.A., Inc.
Bacardi U.S.A., Inc. is the United States import, sales and marketing arm of one of the world’s leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including Bacardi® rum, the world’s number-one selling rum; Grey Goose® vodka, the world-leader in super-premium vodka; Dewar’s® blended Scotch whiskies, the number-one selling blended Scotch whisky in the United States; Bombay Sapphire® gin, the top-valued and fastest-growing premium gin in the spirits industry; Cazadores® blue agave tequila, the number-one premium tequila in the world; Martini and Rossi® vermouth, the world-leader in vermouth; and other leading and emerging brands.
GQ Magazine is the leading men’s general-interest magazine with a monthly readership of 6.4 million readers. The magazine is published by Condé Nast Publications.

The Green Sour Hour

1 ½ parts Bombay Sapphire
1/3 part Galliano liqueur
½ part Lemon Juice
½ part Triple Sec
1 part Celery Juice
1 thumbnail Dill Paste
2 dashes of Orange Bitters
Salt half the rim with a cracked black pepper and Himalayan sea salt
Discard all ingredients into a Boston Shaker
Add ice to the top and shake vigorously for 5-10 seconds
Double Fine strain & garnish with a fine strain of Dill Sprig

Christian Sanders winning cocktail, The Green Sour Hour.

The Macallan 1824 Collection

THE MACALLAN® LAUNCHES EXCLUSIVE SINGLE MALT COLLECTION FOR GLOBAL TRAVEL RETAIL

Four Distinct Macallan Experiences Distilled Into Singular Collection Crafted Exclusively for World Travellers

Perth, Scotland July 21, 2009 – Today The Macallan® announces the launch of The 1824 Collection, a new family of single malts developed exclusively for the Global Travel Retail market. The Macallan 1824 Collection includes four distinct expressions; each one, created by the Master Whisky Makers, illustrates a story central to the distillery’s long and distinguished history and showcases the spectrum of flavours and aromas associated with The Macallan—the world’s most precious whisky.

The four expressions of the The Macallan 1824 Collection – Select Oak, Whisky Maker’s Edition, Estate Reserve and 1824 Limited Release were created by John Ramsay, Master Blender Emeritus for parent company The Edrington Group, and Bob Dalgarno, The Macallan’s Whisky Maker; who between them have over 50 years of experience of making whisky. In order to achieve the fullest and most complex whisky for each expression, The Whisky Makers select the best casks at the peak of their maturity for inclusion into the collection. Named for the year in which the distillery was founded, The Macallan 1824 Collection offers global travellers a new way to experience The Macallan.

Already, Whisky experts have given a warm reception to the collection awarding each of the four expressions high marks and praise. Whisky Expert and author of “The Whisky Bible,” Jim Murray scored Select Oak 94.5% and the 1824 Limited Release Decanter 97.5%, describing it as “a lifetime great whisky.” Whisky expert F. Paul Pacult similarly praised the 1824 Limited Release Decanter, describing it as a, “A perfect malt whisky and a benign force of nature.” John Hansell, Publisher & Editor of Malt Advocate Magazine, also rated the whiskies highly, awarding the 1824 Limited Release Decanter a 94 and the Estate Reserve a 95, calling it “My pick of the lot.”

About the The Macallan 1824 Collection

The Macallan Select Oak – Testament to The Macallan’s knowledge and mastery of wood, Select Oak uses 3 cask types – American Oak seasoned with either sherry or bourbon and first-fill European oak casks seasoned with sherry. Investing more per cask than any other Single Malt, each Macallan cask has been handcrafted and selected under the supervision of The Macallan’s Master of Wood, George Espie. This very special whisky has a high proportion of first fill Sherry Oak casks. (40% ABV. RRP Price $53 / 1 litre)

The Macallan Whisky Maker’s Edition – Containing rare whisky distilled from barley grown on The Macallan’s Estate which brings a velvety mouthfeel, Whisky Maker’s Edition recognises the skill and dedication of The Macallan’s Whisky Maker, Bob Dalgarno. Bottled at Bob’s preferred strength of 42.8%, this has an intensity and robustness of flavour. (40% ABV. RRP Price – $99 / 1 litre)

The Macallan Estate Reserve – Drawing on casks which deliver a maximum intensity and depth of flavour, this Single malt includes some traditional sherry seasoned hogshead casks specially reserved for this expression. Non-chill filtered and bottled at the old-style 80o proof, more commonly known as ’20 under’, this is a dram with real character. (45.7 ABV. RRP Price $165 / 700ml)

*The Macallan 1824 Limited Release — As they draw on some of the oldest and rarest casks at The Macallan Estate, each year’s bottling will be different. The 2009 release is bottled at 48% and drawn exclusively from sherry seasoned Spanish oak casks which have been solely grown, cared for and crafted by the Tevasa cooperage. This is a truly unique expression from The Macallan. (48% ABV. RRP Price – $2,000 / 700 ml)

William Ovens, The Edrington Group’s Area Director, Global Travel Retail, comments: “The Macallan has enjoyed the most dynamic growth of any Single Malt in the Global Travel Retail market over the past few years. In this period GTR has become the third largest market for the brand, in large part due to the success of innovative new products. The 1824 Collection opens a new chapter in the illustrious history of The Macallan and we are confident that consumers will react positively to this exclusive and eye catching new range.”

The Collection is now available in many key Travel Retail outlets in the Americas and Europe and has just been launched in Asia at Singapore airport. The Select Oak expression has secured duty-free listings onboard a number of airlines including Air Canada, Delta, American Airlines and Continental.

*Note: The 1824 Limited Release Decanter on sale from October 2009.

For further information, samples and photography contact:
Tom Schuyler / Josh Rosenberg
M Booth & Associates
(212) 481 – 7000
Toms@mbooth.com or Joshr@mbooth.com

About The Macallan – Masters of Spirit and Wood
The Macallan is the world’s most precious whisky and Wine Enthusiast’s 2008 “Distiller of the Year.” Distilled on the Easter Elchies estate above the banks of the Spey River in the Scottish Highlands since 1824, The Macallan Single Highland Malt is produced without compromise to achieve the highest standard of quality and taste. The hallmarks of The Macallan are its natural colour (caramel is never used); flavors of citrus, dried fruits, cloves, wood and toffee; subtle sweetness and profound richness carry into the finish. For more information, please visit www.themacallan.com. Please drink responsibly.

What little we’ve been able to find on the origin of this spirit is as follows.

Its an an herbal liqueur from the Netherlands that dates back to the 17th century created from a variety of herbs and spices and originating from the Nolet family.

The spirit runs around 80 proof and is primarily targeted at the male 21-25 category as a spirit to be shot before heading to the bar(such as “pre-gaming”) as well as during group gatherings. From what information we’ve been able to find it seems that Jagermeister might have a new competitor, though apparently the price to be charged will be about $2 more than that of Jagermeister.

Harlem Kruiden will be on sale starting in Fall. Are the dive bars ready for this?

The Partida Margarita Fiesta Kit

Entering is as easy as sipping a glass of Partida Tequila.
http://www.partidamargarita.com/fiestakit/

Each week until Mexican Independence Day (September 16th), a name will be chosen from a random drawing. One weekly winner will receive the Partida Margarita Fiesta kit valued at $150, which includes the following:

1 Handsome Partida Tote Bag
1 Stylish T-Shirt
2 Old Fashion Glasses
1 Cocktail Shaker & Strainer
1 Bottle of 100% Organic Agave Nectar
1 Lime Squeezer
1 Cocktail Recipe Booklet
5 Partida Margarita Buttons
(Contest valid only in California, Florida, New York, and Texas)

For select winners, a member of the renowned Partida Bartender Ambassadors group will visit the winner’s home to mix cocktails and demonstrate how to make the best Partida Margarita. “With home entertaining at an all-time high, this contest is a great way for consumers to make their own Partida tequila cocktails and try their hand at making the delicious, all-natural Partida Margarita,” said Gary Shansby, Founder, Chairman and CEO of Partida Tequila.

The recipe for the Partida Margarita (www.partidamargarita.com) is:
• 1 oz. fresh lime juice (app. the juice from one lime)
• ¾ oz. pure, organic Partida agave nectar
• ¾ oz. pure spring water
• 1.5 oz. Partida Tequila Blanco, Reposado or Añejo

For more cocktail recipes utilizing the Partida 100% Organic Agave Nectar, visit www.partidatequila.com

About Partida Tequila
Partida Tequila is an authentic, all-natural, estate-grown premium Tequila, made from 100% blue agave in Amatitán, the heart of Mexico’s historic Tequila Valley region. From cultivation and harvest to cooking, distillation and aging, Partida maintains exceptional standards of quality and consistency, making Partida “the finest tequila that money can buy,” according to F. Paul Pacult, the leading spirits authority in America.

The Partida Estate produces four distinctive Tequilas: Blanco (not aged), Reposado (aged six months), Añejo (aged 18 months) and Elegante (aged 36 — 40 months). Partida Tequila is now distributed in Mexico, Australia and the United Kingdom as well as Arizona, California, Colorado, Connecticut, Florida, Georgia, Illinois, Indiana, Louisiana, Maryland, Massachusetts, Nevada, New Jersey, New York, Oklahoma, Oregon, Texas, Washington, DC and Washington State. Partida will continue to expand aggressively and strategically in the United States.