CORZO Wins Gold at 2010 Spirits of Mexico Competition!
Silver Awarded GOLD for 3rd Consecutive Year.

Corzo was awarded top honors at the 4th annual Spirits of Mexico Competition. Corzo Silver beat out over 115 other tequilas to win a Gold Medal for the third consecutive year. Bronze Medals were also awarded to Corzo Reposado and Anejo.

Notable judges included writers Jack Robertiello, Robert Plotkin and Mixologist Junior Merino. Judges votes were based-upon appearance (25%), aroma (25%) and taste (50%).

The Spirits of Mexico Competition is the largest and oldest celebration of Mexican spirits. From its inception, the Festival was designed to take place

around Mexican Independence Day to honor the country’s best Master Distillers & Blenders.

Corzo will also be present at the Spirits of Mexico’s main tasting event in San Diego September 15th – 18th. For more information on Spirits Mexico please visit:

http://www.polishedpalate.com/events/som/2010/sd/

Panel of Judges

• Jack Robertiello
• Robert Plotkin
• Mario Marquez
• Charlotte Voisey
• Zack Romaya
• Carols Ruiz
• Larry Auman
• Junior Merino
• Forrest Cokely
• David Grapshi
• Alfredo S. Gama
• Ricardo Cisneros Beltran
• Ana Maria Romeo Mena
• Juan Pablo Calderon

DRINK RESPONSIBLY. ©2010 CORZO AND THE AGAVE PLANT LOGO ARE REGISTERED
TRADEMARKS. IMPORTED BY CORZO TEQUILA U.S.A., SEAL BEACH, CA. TEQUILA -40% ALC. BY VOL.

“A KILTED PISTILLERO,” he announces.
1½ oz Blanco Tequila 100% Agave
¾ oz lemon juice
¾ oz Drambuie
2 dashes Angostura bitters
Orange twist garnish

Meanwhile, Miles, not to be outdone, was working on what is a bit of a riff on a Rusty Nail. Again, the impeccably dressed female bartender shows up with another creation. Sip. “Very nice; what is it?”

A group including Brittany Chardin (center) enjoying a concoction from Simon Difford

“I don’t have a name yet…”
1½ oz Dewar’s blended scotch
1 oz Carpano Antica Formula Vermouth
½ oz Drambuie
4 dashes Peychaud’s bitters
1 dash absinthe
Lemon twist garnish

My partner Brittany and I looked at each other and she proclaimed, “We’re gonna need a name for this!” Confident we’d had a good meeting, we toasted with an “Auld Alliance” and said our goodbyes.

“AULD ALLIANCE”
1 part Drambuie
3 parts Champagne

As we stepped out into the familiar thick air, I asked Brittany, “Why do they call it an Auld Alliance?” I wish I hadn’t; the answer is so simple – to her.

The week begins…

Picutred Far Left: Charlotte Voisey and Jorge Lauriano of William Grant & Sons with Ann Tuennerman, founder of Tales of the Cocktail. Middle: The crowd awaits the results of the judging! Pictured LaMoises Guindi, Patricia Richardsand Daniel Schneeweiss

A Promenade of Jubilation

Milagro Tequila and the USBG combine for the soirée of the week! in the Mix magazine was proud to be the Media Sponsor of the USBG / Milagro Tequila Margarita Competition at the recent Tales of the Cocktail. As Ann Tuennerman kicked off the event at the Board of Trade, a beautiful rotunda-style room with a courtyard of flowers and fountains, the crowd came alive. Hundreds of patrons were present to taste margaritas created by 15 renowned mixologists from 15 different cities, each with a unique variation of the famous cocktail.

Starting from left: 1) Abigail Gullo and Daniel Schneeweiss. 2) Left to right: David Nepove, VP of the US Bartenders Guild, Mike Raven, Managing Editor of in the Mix, winner Patricia Richards of the Las Vegas Chapter, People’s Choice Award winner Abigail Gullo of the NY Chapter and Milagro’s Daniel Schneeweiss. 3) F. Paul Pacult teaching a class on tasting principles. Some key points; taste at the same time of the day when possible, he does it first thing in the morning; build a library of senses in your head; taste no more than 10 items in a sitting 4) Anthony Dias Blue enjoying a taste at the DIAGEO Happy Hour

Milagro cast a tequila aura onto the crowd, complete with a live demonstration of a jimador harvesting the piña from an adult agave plant. Charlotte Voisey of William Grant & Sons was offeringguests samples of a specially blended Milagro made exclusively for the function, which was 50% Milagro Core Silver, 30% Milagro Select Barrel Reposado, and 20% Milagro Core Anejo. Simply put, it was delicious! The blend gave it complexity along with a silky soft finish. It was a treat to sample.

As the time to start judging drew closer, Gaston Martinez, Tequila Ambassador for Milagro, got the judges together for some preparation. The group of judges included me, David Nepove, the Vice President of the United States Bartenders Guild, and Daniel Schneeweiss, Milagro’s Creative Development Chief. We were briefed along with Anthony Alba, Las Vegas mixologist extraordinaire,who was to be our liaison and escort for the evening. He was invaluable to us, navigating the room with professional ease.

After 15 tables, 15 margaritas, 15 incredible stories, and what seemed like 15 hours…we had a winner! We unanimously chose Patricia Richards of the Las Vegas Chapter and her margarita, the Fiesta Fatale. Her table presentation and unique margarita were stupendous! The flavor of the Milagro was not masked but complemented with just the right amount of ingredients. The combination of the Clement Creole and passion fruit fit perfectly with the base ingredients. It was all topped with a passion fruit espuma. Muy excelente!!!

From left to right: 1) Ann and Paul Tuennerman kicking of the 2010 Tales of the Cocktail with a toast 2) Chef Fred Genovese, Charlotte Voisey, Tony Abou-Ganim and host Kevin Jenkins having some spirited fun on the Chef and the Fat Man radio show held in the Carousel Bar 3) Eben Freeman making molecular cocktails at the Diageo Happy Hour 4) (8) David Wondrich, Dale DeGroff and Doug Frost announce the winner of the [yellowtail]® wine [tail]™ competition, Ted Kilgore, who won a all expenses trip to Australia!

After the competition, I asked Patricia about the drink. “Fiesta Fatale – great name, great cocktail. Tell us about it. What inspired the recipe; what makes it so special?”

She replied, “The rules of the competition state to create a twist on the classic margarita, but to tie your recipe and idea into the region you are from, ‘showcasing the spirit of your city and cocktail culture in your recipe’. Fiesta Fatale, which translates as either a dangerous or even fatal party – think partying in Vegas -, is actually the name of a show that is projected on the Lake of Dreams here at Wynn. There is a beautiful dancer in this Latin-themed show. Also, since Milagro is from Jalisco, Mexico, I wanted to reflect this Latin element in my dress, makeup, and hair.”

Patricia went on to say, “Since the world comes to visit us at Wynn, Las Vegas, my recipe contains ingredients from around the planet, from Clement Creole Shrubb liqueur from Martinique, to passion fruits predominantly from ‘down under’, the sriracha chili paste from Asia, and the Milagro tequila from Mexico. This cocktail is like a mini-United Nations, working together harmoniously, into something unexpectedly delicious! To take it up another notch, I decided to create a spiced nut mix to pair with this margarita.”

Photo Credit: Jennifer Mitchell

FIESTA FATALE
1½ oz Milagro Anejo Tequila
¾ oz Clement Creole Shrubb Liqueur
¼ oz Ravi Fruit Frozen, Sweetened, Passion Fruit Puree
5/8 oz Milagro Agave Nectar
5/8 oz Lemon juice
1 oz Lime juice
3 Basil leaves
1 Pinch sea salt

Freshly squeeze and strain lemon juice and then combine it with equal parts of Milagro Agave Nectar to make an agave sour mix. Set aside. In a mixing glass, muddle the basil leaves with the lime juice. Add the remaining ingredients listed, including the agave sour that you just made (1.25 oz). Shake well with ice to chill and strain over fresh ice into a 10-11oz highball glass. Top with 1 ½ oz Sriracha-Basil-Passion Fruit Espuma, a small basil top, and several chili threads as garnish.

Photo Credit: Jennifer Mitchell

Abigail Gullo won The People’s Choice Award and was a close second in the judging, with her creation, Margarita de Lavanda. Abigail was all about New York, with her ingredients all coming from local sources, and most with a story. The drink had an irresistible aroma with a smooth lavender-based flavor. Just delicious, period. The bubbly New Yorker was a lot of fun for the guests and judges alike, with her entertaining stories and New York humor!

MARGARITA DE LAVANDA
2 oz Blanco Tequila
¾ oz Fresh lime juice
¾ oz Lavender simple syrup*
5-6 Fresh mint leaves

Put all ingredients in a shaker with ice and shake well (no need to muddle; the ice will break up the mint nicely without making it bitter). Double strain into a cocktail coupe (or on the rocks if you prefer) and garnish with fresh mint and lime twist.

William Grant & Son’s Portfolio Ambassador Charlotte Voisey was named “Best American Brand Ambassador” at the Tales of the Cocktail’s 4th Annual Spirited Award Ceremony.

*To make the lavender simple syrup, combine 2 parts sugar to 1 part water in a sauce pan with a handful of dried lavender buds. Simmer until sugar is dissolved and turn off the heat. Let the lavender sit for at least 20 minutes; more if you want stronger syrup. Strain out the buds and refrigerate when cool. It will keep up to a month.

Congratulations to both Patricia and Abigail, and to everyone in the competition. There wasn’t a bad drink to be had that night!

Through its annual Spirited Award program, Tales of the Cocktail provides recognition to those individuals and establishments that have shown an outstanding talent for advancing the craft of the cocktail. This year’s awards show honored fifteen individuals and establishments for excellence as determined by a judging panel of 30 of the world’s foremost cocktail experts. The ceremony was hosted by emcee Billy Harris and featured celebrity presenter
Bryan Batt from AMC’s Mad Men as well as Tales of the Cocktail founder, Ann Tuennerman.

The life and times of the Modern Mixologist

Breakfast of Champions – Gin Fizz – Ramos Fizz

George had just sat down for Sunday brunch, craving his favorite corned beef hash with three poached eggs, when the waiter approached with coffee and the offer of a Ramos Fizz. “A Ramos Fizz. . . I’m not familiar with such a concoction.” He was quickly informed that it is a classic breakfast drink made from gin, cream, sugar, citrus juice, egg white, and orange flower water. The ingredients are shaken hard and fizzed with soda. Being the adventurous type and not one to miss an opportunity to experience something new, he eagerly accepted the offer. George found it to be light and fluffy, nicely balanced with just the slightest floral hint of orange blossoms, and it went great with his hash. Wanting to know more, he discovered the drink was first mixed in New Orleans, which was all he needed to persuade him to make a trip to the Big Easy.

George checked in at the Monteleone and found his way to the hotel’s Carousel Bar. There he met Marvin, bartender extraordinaire, and ordered a Ramos Fizz. Marvin informed him that the drink was indeed created in New Orleans by Henry C. Ramos in 1888, at his Imperial Cabinet Saloon located at the corner of Gravier and Carondelet streets. Ramos employed a host of shaker boys to properly shake these gin fizzes into a ropey, frothy brew, prompting one customer to say, “It’s like drinking a flower!” But then came Prohibition and the drink disappeared. After Prohibition was repealed, the trade name of Ramos was acquired by the Hotel Roosevelt and the Ramos once again became a huge hit. Marvin suggested George make a point to stop in at the Sazerac Bar at the Roosevelt and try one for himself.

As he walked into the art deco setting of the romantic Sazerac, George felt as if he had been transcended back in time. Approaching the bar, he was greeted by a sharply-dressed barman named Russell who prepared a delicious fizz for him. The barkeeper told of the infamous Louisiana Governor Huey P. Long’s preference for the Ramos Fizz. The story is that he was such a fan of the drink, when he visited the New Yorker Hotel he brought along his own bartender from New Orleans to prepare them. George thought that seemed very civilized indeed. After a second Ramos Fizz, he was ready to call it a night but not before stopping at Lucky Dog for another New Orleans’ specialty.

The next morning found George walking the French Quarter where he happened upon the Court of Two Sisters. After ordering a Ramos Fizz, he mentioned to the bartender, Linda, how wonderful it was. “That’s Ms. Flo’s recipe,” she said; “she put her special twist on it!” It turns out Ms. Flo Woodard had recently passed away but had held court behind the bar here since the 1970s and was one of the first women to work behind the stick in the Crescent City. George was starving and Linda recommended he try the traditional New Orleans’s breakfast at Brennan’s.

At Brennan’s bar, George was greeted by barman Blake Kaiser, who quickly whipped up a fizz for him. Kaiser suggested he try the Table d’hôte Breakfast, which is their three-course prix fixe. George began with a New Orleans classic, turtle soup, followed by a Brennan’s creation called Eggs Hussarde, which is poached eggs atop Holland rusks, with Canadian bacon and Marchand de Vin sauce. For dessert (yes, dessert for breakfast), he had to try another Brennan’s original, Bananas Foster.

Full and very happy, George was ready to return to Las Vegas with fond memories and a new-found love for a lost and forgotten classic.

Ramos Fizz

2 ounces gin
3 drops orange flower water
1 small egg white
1 heaping tablespoon powdered sugar
½ ounce freshly-squeezed lemon juice
½ ounce freshly-squeezed lime juice
1 ounce cream
½ teaspoon pure vanilla extract
Chilled soda water

Shake very vigorously with ice for at least one minute or until your arm gets tired. Strain into a tall, thin glass (Fizz Glass) and top with chilled soda water. Stir.

DIAGEO had a happy hour for the ages at Tales of the Cocktail
Interpretations of the most influential cocktails from the 1900’s through today were created by a distinguished group of mixologists.

Read more about that here.

DIAGEO has a Happy Hour for the Ages at Tales of the Cocktail!!!

This chronologically arranged drink menu features drinks from 1900 to the present.

This past July, DIAGEO sponsored the, not to miss event, “Cocktails Through the Decades” in the Cabildo Museum, a historical landmark located along Jackson Square in New Orleans. The Tales of the Cocktail patrons were treated to the museum’s fine art and history while taking in the astonishing display of modern mixology that was happening. Interpretations of the most influential cocktails from the 1900’s through today were created by a distinguished group of mixologists. Here is the complete list of the recipes.

1900-1910 recipes
1910-1920 recipes
1920-1930 recipes
1930-1940 recipes
1940-1950 recipes
1950-1960 recipes
1960-1970 recipes
1970-1980 recipes
1980-1990 recipes
1990-2000 recipes
2000-2010 recipes

The Boothby
Neyah White and Erick Castro, San Francisco

This cocktail was created in 1908 in honor of William Boothby, one of San Francisco’s most famous bartenders.

Ingredients:

1 ounce Bulleit Bourbon
1 ounce Carpano Antica
2 dashes Angostura Bitters
1 ounce Sparkling Wine
Garnish: 1 Luxardo Maraschino Cherry

Preparation:

1. Add all ingredients to a Boston shaker filled with ice.
2. Shake well and strain into a chilled cocktail glass.
3. Garnish with one Luxardo Maraschino cherry.

Jose’s Bronx
Marvin Allen, Hotel Monteleone, New Orleans

This cocktail is a modern interpretation of The Bronx Cocktail.

Ingredients:

2 ounces Jose Cuervo Tradicional Reposado
1 ounce Sweet Vermouth
3/4 ounce Dolin Dry Vermouth
1 ounce Fresh Orange Juice
Garnish: Orange Slice

Preparation:

1. Add all ingredients to a Boston shaker filled with ice.
2. Shake well and strain into a chilled rocks glass.
3. Garnish with an orange slice.

Honey Fitz
Jackson Cannon, Eastern Standard, Boston

This cocktail was created in honor of John Francis “Honey Fitz” Fitzgerald, an Irish-American politician and the namesake and maternal grandfather of U.S. President John F. Kennedy. In 1906, Fitzgerald was elected Mayor of Boston, becoming the first American-born Irish-Catholic to be elected to that office.

Ingredients:

1 1/2 ounces Zacapa Rum 23
3/4 ounce Honey Syrup
3/4 ounce Fresh Squeezed Grapefruit Juice
2 dashes Peychaud’s Bitters

Preparation:

1. Add all ingredients to a Boston shaker filled with ice.
2. Shake vigorously until well chilled then strain into a chilled glass.

• Cork & Fork with Bobby Flay, now accessible from your mobile phone
  • Menus, recipes, and pairing suggestions – perfect for everyday cooking or impress your guests next time you host a get together
• Jack Nicklaus wine, a collaboration between Terlato Wines and the golf legend
  • Two types available, Cabernet Sauvignon and Private Reserve – Bordeaux Style Blend
• KSL growth due to Bacardi consolidation
• Duckhorn adds key executives, new VP of Marketing and Director of National Accounts
• Balvenie wins top trophy at annual International Wine and Spirits Competition in London
  • Also WG&S Ambassador Charlotte Voisey named “Best American Brand Ambassador” at the Tales of the Cocktail
• Martini Prosecco gets new classification as well as new packaging
  • Second highest quality of DOC

Iconic Italian Winemaker Joins Producers in Welcoming Higher Quality Standards for Prosecco

Coral Gables, Fla. (June 2010) – The Prosecco category has grown exponentially in recent years, gaining representation on wine lists throughout the country and becoming popular with American consumers who are drawn to its approachable price and refreshing taste.  According to Nielsen, the Prosecco segment grew 30 percent in 2009, with MARTINI Prosecco growing 27 percent.  In August 2009, the category experienced further recognition, by way of changes in the wine’s classification system.  The word Prosecco will no longer describe a variety, but a production area made up of nine provinces and two regions – the Veneto and Friuli Venezia Giulia.  Only producers within these designated areas will be able to call their wines Prosecco, and will be held to a higher quality standard than many other Italian wines.

Iconic Italian winemaker, MARTINI, which has long been producing Prosecco in the Veneto, welcomes the new DOC (Denominazione di Origine Controllata) classification for its popular Prosecco frizzante.  Applicable to both foods and wines, DOC is the second-highest quality designation just before DOCG status, the highest quality designation of which MARTINI Asti is classified.

Under the new laws, regions previously considered IGT (Indicazione Geografica Tipica) have been upgraded to DOC status. Wines that fall under the DOC category must be made in specified, government defined zones, in accordance to particular regulations that are intended to preserve the wine’s character that is uniquely derived from Italy’s individual regions.  Additionally, while the word Prosecco now signifies the region in which these DOC and DOCG wines are made, the grape from which the wines are produced will be known as glera.

Of these exciting changes, MARTINI winemaker Franco Brezza said, “We have always been proud to say that MARTINI Prosecco is produced in the Veneto.  This newly appointed DOC status truly reaffirms the quality of this artfully crafted product and we are thrilled with the recognition.”

In addition to the DOC classification, MARTINI Prosecco debuts a sleek and sophisticated new package.  While the familiar green glass and bottle shape remain, a new label design and bottle closure reflect MARTINI Prosecco’s upgraded status.  The stylish foil label now matches that of MARTINI Sparkling Rose and MARTINI Asti, creating a visually harmonious trio for the entire sparkling portfolio.  At the same time, MARTINI Prosecco will replace its former crown cap with a screw cap.  This new closure protects the quality of the wine within, while reinforcing the fact Prosecco can be enjoyed on any occasion, not just celebrations.  MARTINI Prosecco is made in a frizzante style, meaning the bubbles are softer and less forward, which makes it ideal for sipping as an aperitivo or alongside many different foods including cured meats and cheeses, fish or fresh fruit sorbets.

MARTINI Prosecco in its new package with DOC seal will be available this spring at fine wine retailers nationwide, at the suggested retail price of $14.99

NEW YORK, August 3, 2010 – Reaffirming its position as the ultimate expression of the malt master’s Craft, the Balvenie 21 Year Old Portwood has won the prestigious Single Malt Trophy at the annual International Wine and Spirits Competition in London.  The trophy, awarded after a rigorous series of blind tastings, reflects the exceptional quality of The Balvenie and caps an unprecedented run of success, coming on the heels of last year’s International Spirits Challenge, where the whisky also won the Single Malt Trophy.

Founded in 1969, the International Wine and Spirits Competition is the premier competition of its kind in the world, and the Single Malt Trophy represents the ultimate recognition for a Scotch whisky.  Awarded by an international panel of judges, comprising some of the most discerning and influential names in the business, the trophy is a testament to the unique, hand crafted nature of the Balvenie, as well as to the skill and passion of David Stewart, the longest-serving Malt Master in Scotland, whose 47 years in the business have helped define the characteristic notes of the Balvenie.

“We are absolutely delighted to have received such an important award from such an esteemed organization.” said Laura Gwilliam, Brand Manager for The Balvenie.  “As the only distillery in Scotland to continue to practice the rare crafts that go into the production of our whisky, it is not only a huge honor to receive this prestigious trophy, but it also vindicates the hard work and dedication of all our craftsmen at the distillery.  The Balvenie would not be leading the world of Single Malts in this way, were it not for our malting team, as well as our coopers, coppersmiths and of course our Malt Master David Stewart.”

In addition to the trophy, the Balvenie also picked up a staggering seven more awards, including a Gold Best in Class for the Balvenie Madeira Cask and Balvenie 40, a Silver Best in Class for Balvenie 30, and silver awards for its 12 Year Old, 14 Year Old, 15 Year Old and Signature expressions.  The awards also saw big wins for the Balvenie parent company William Grant & Sons, with a total of thirty awards given to its portfolio of super premium spirits, including Glenfiddich, Grant’s Whisky, Hendrick’s Gin, Milagro Tequila and Solerno Liqueur.

Further information:
James Curich
William Grant & Sons USA
t. 212 246 1760, ext. 724
e. james.curich@wgrantusa.com

Julie Conover
Maloney & Fox
t. 646 356 8338
e. jconover@maloneyfox.com

WGS Portfolio Ambassador Charlotte Voisey was named “Best American Brand Ambassador” at the Tales of the Cocktail’s 4th Annual Spirited Award Ceremony last week!

Through its annual Spirited Award program, Tales of the Cocktail provides recognition to those individuals and establishments that have shown an outstanding talent for advancing the craft of the cocktail. This year’s awards show honored fifteen individuals and establishments for excellence as determined by a judging panel of 30 of the world’s foremost cocktail experts. The ceremony was hosted by emcee Billy Harris and featured celebrity presenter Bryan Batt from AMC’s Mad Men as well as Tales of the Cocktail founder, Ann Tuennerman.

Charlotte Voisey is available for drink development and ideation needs.

ROBERT JANSSON / AP

Gold coins, fantastic jewelry, those are what usually come to mind when someone mention the words “lost treasure”. However, true to the on-premise industry, the 10 treasures in this article are beers, spirits, and champagne forgotten by time. TIME online recently ran this interesting story, read the full version here.

Who’s Shoes are These?

Enter Your Best Guess in the Comment Section Below!

Winner: Ted Kilgore

Ted Kilgore was announced the winner by a panel of celebrity judges including; Doug Frost, David Wondrich and Dale DeGroff.

Judges David Wondrich, Dale DeGroff and Doug Frost

The five finalists; Sam Treadway – Drink, Boston, Rhiannon Enlil – Cure, New Orleans, Brian Matthys – Tzakaya Ten, New York City, Ted Kilgore – Taste by Niche, St. Louis and John Lermayer – The Florida Room, Miami, competed for a grand prize of a trip to Australia and cash prizes.

Contestants (left to right) – Ted Kilgore, John Lermayer, Brian Matthys,
Sam Treadway and Rhiannon Enlil

Ted Kilgore won the trip to Australia with Brian Matthys and Rhiannon Enlil coming in 2nd and 3rd, respectively. Congratulations to all of the finalists for their creative and original recipes.

The recipes may be found in the summer edition of in the Mix or the digital version at digital.intheMixMagazine.com.

Calling all bartenders, bar chefs, mixologists … step out from behind the bar and into the spotlight and bring a little bit of the tropics to your city by entering the 2010 Taste the Tropics Challenge competition.

The competition will take place in: Aruba, Chicago, Los Angeles, Miami, Orjanstead, Puerto Rico, and San Juan

Sumbit an original recipe for an opportunity to be flown to Miami to compete in the grand finale for the cash prize of $1000.

Hurry! The first dead line for contestants in certain cities are due on August 5, 2010!

For details and the official rules & regulations, go to www.tastethetropicschallenge.com

One of our main missions this year is to bring more food & beverage related articles into the magazine. Over the past five years we have seen increased use of food & beverage pairings on menus and in promotional concepts, as well as a rise in general interest by the consumer. As the public’s palate becomes more refined, cocktail flavors expand, and wine knowledge increases, people are looking for more sophisticated flavor profiles.

All of this adds significantly more pleasure to the dining experience. Historically, wine has always been the beverage of choice when pairing with culinary but now we are free to experiment. We have great craft, domestic, and import beers for all tastes, and beer certainly has come a long way from simply being associated with burgers and wings. Beer’s wide range of tastes allows for surprisingly sophisticated food pairings. Spirits are a world all unto themselves with superb flavor profiles and cocktails of vast variety and fashion. Malt scotches, bourbons, aged rums, and tequilas have each added new dimensions to their potential culinary pairings, from hors d’ oeuvres to entrees and desserts.

It’s all about flavor, of course, as food pairing is very subjective and unique to each individual. Your guests have a growing awareness of, and desire for, full-flavor profiles and will look for dishes that complement one another, as well as beverages that complement foods.  In the following pages you will find new trends and interesting pairings from simple, straightforward dishes to the eclectic and exotic.

Bistro 24 @ The Ritz-Carlton, Phoenix

Summer Pairing

“Halibut Pistou” Light, flaky halibut, all organic summer vegetables, sea salt fish fume, and basil from our restaurant herb garden.

“Sweet Basil Collins” Bright and refreshing with notes of elderflower, herb, and citrus.

full story and recipes

Morton’s The Steakhouse

Summer Pairing

Ribeye Steak marinated in Morton’s Cajun spices for a minimum of 60 hours before it is broiled to perfection.

“Cool as a Cucumber” Absolut 100 muddled with fresh English cucumber, St. Germaine Elderflower Liqueur, fresh lime juice, topped with ginger beer.

full story and recipes

Sheraton Waikiki – Kai Market

Summer Pairing

“Misoyaki Hapu’upu’u” (Hawaiian sea-bass)

“Plantation Night Cooler” Organic ingredients modifying a traditional wine cooler with pineapple juice, for that Hawaiian flair.

full story and recipes

Doral Golf Resort & Spa – Bossa Nova Lounge

Summer Pairing

“Black Sea Bass Ceviche“: Full of big flavors.

“Brazilian Sangria” A twist on the classic white sangria, it is made with cachaca, sauvignon blanc, and fresh fruits.

full story and recipes

Rumba – Intercontinental Boston

Summer Pairing

Rumba’s Grilled Jumbo Shrimp with Mango Rum Glaze on a Sugar Cane Skewer.

India’s Old Monk XXX rum.

full story and recipes

Benton’s Prime Steakhouse

Summer Pairing

“Cocoa and Togarashi Dusted Dan Morgan  Ranch Wagyu Ribeye” Presented with poached tomatoes, smoked  almonds, and chocolate curry foam.

“The Twentieth Floor” Light and bright with a hint of spicy chocolate, served up in a martini glass with an orange  zest twist.

full story and recipes

Horizons Restaurant & Lounge and The Terrace Grille

Summer Pairing

Ultimate Brew & Burger Pairing

“Certified Angus Beef Burger on Toasted Ciabatta Roll” Caramelized Red Onions, Slow Roasted Tomatoes, Petite Greens Salad, Sweet Potato Fries.

“Raspberry Lager” Sam Adams Boston Lager with a shot  of Chambord Liqueur.

full story and recipes

This article is courtesy of BarProfits. Copyright BarMedia 2010

Copyright 2010 DrinkImages.com

It wasn’t all that long ago that a rum and Diet Coke was typically referred to as a SKINNY BITCH. Kinda harsh, huh? Fortunately attitudes in bars toward reduced calorie drinks have changed, which is welcome news to the growing legions of carb-counting, weight-conscious Americans looking to sip seriously marvelous cocktails without immediately gaining inches around their waists.

Yet creating low-calorie cocktails can be more challenging than it may sound. Take for example the country’s bestselling cocktail, the Margarita. A 12-ounce Margarita contains between 7 and 27 grams of carbohydrates and 250 and 740 calories depending on the various ingredients used. That’s fattening enough to cause many people to pass on ordering the drink altogether.

In this case, the villain isn’t the tequila. For one thing it’s the featured performer and the driving force behind the cocktail’s popularity. In addition, a jigger of tequila is only 97 calories and contains no carbs.

Next on the roster of ingredients is the orange modifier, be it triple sec or premium Cointreau. Although it varies slightly by brand, a jigger of triple sec can add up to 155 calories and 17 grams of carbs. The choice of modifier is where you can begin trimming away some of the fat, so to speak.

Recently introduced Monin Sugar Free Triple Sec is an alcohol-free alternative with no calories and only 4 grams of carbs. It has a zesty citrus bouquet and the flavor of freshly peeled oranges, considerably livelier and more vibrant than those conventionally stocked behind the bar. The lightweight, velvety smooth syrup finishes crisp and clean; again something that can’t be said for its alcoholic counterparts. The absence of alcohol won’t be missed in the least.

The prime waist-expanding culprit in a Margarita is the principal ingredient, namely the sugar-laden sweet ‘n’ sour. A two-ounce portion of most Margarita mixes contains 17 grams of sugar or more. If you’re looking to create a skinnier version of the cocktail, retooling the composition of the base mix presents a significant window of opportunity.

A scratch Margarita mix made without processed sugar contains a mere 15 calories per 2-ounce portion. The process of devising a sensational low-calorie mix begins with fresh lime juice. However, instead of relying on sugar to balance the tartness use an artificial sweetener. Again, Monin has the ideal product for just such a purpose.

Monin Sugar Free Liquid Sweetener is a premium sugar substitute made from a unique combination of Splenda and all-natural Eridex. The crystal clear sweetener dissolves instantly in hot or cold beverages. More importantly, it has a true-to-sugar finish, unlike the metallic aftertaste that plagues other sugar substitutes.

Most Margarita scratch mixes—skinny or not—call for 3 parts lime juice to 1 part of sweetener (3:1). If the resulting mix is deemed too tart, shift the proportions closer toward 2:1. It should also be noted that many a great fresh mix has been crafted with more than just lime juice. Adding a splash or two of fresh orange, lemon or grapefruit juice is a proven way to add more dimension and pizazz and give your skinny Margaritas a leg up on the competition—if they even offer them at all.

Skinny Yet Satisfying

At some point in the conversation the question arises whether there’s consumer demand for these calorie-reduced drinks. Well, Houlihan’s apparently thinks so. They recently test-marketed a drink menu with an assortment of skinny cocktails that included the SKINNY SUPERFRUIT MARGARITA (Effen Black Cherry Vodka and a blend of cranberry, blueberry and pomegranate juice.) Response was so enthusiastic that the chain has now expanded the program to all of its company locations.

Another scale-friendly cocktail is the LOOK BETTER NAKED MARGARITA, a specialty with more health benefits than an HMO. The drink is the handiwork of Adam Seger, general manager, sommelier and world-class bar chef at mega-popular Nacional 27 restaurant in downtown Chicago.

“We cater to a health-conscious clientele so I look to create great tasting cocktails loaded with healthy, low-calorie ingredients,” says Seger. “This Margarita is made with all-natural Partida Reposado 100% Agave Tequila, organic açai juice, organic agave nectar, rosemary, organic egg white and freshly squeezed lime juice. The drink is swimsuit-friendly and loaded with antioxidants, amino acids, protein and vitamins. How can you beat that?”

The HIP-SHRINKING ‘RITA is a sensational skinny cocktail featuring Sauza Hornitos Reposado, Monin Sugar Free Triple Sec, Monin Sugar Free Sweetener, fresh lime juice and ruby red grapefruit juice. The drink is easy to prepare, easy to drink, and at less than 120 calories, it’s easy on the waistline.

Equally delicious is the LOOKIN’ PEACHY MARGARITA, a low-calorie specialty ideal for summer promotion. It derives much of its fetching personality from Monin Sugar Free Peach Syrup. The cocktail is so aromatic and luscious that it’s difficult to think of it as anything but delicious.

And that’s the point. Skinny Margaritas can be just as palate pleasing as their belly-bulging counterparts. Today, adding the tag “low-cal, low-carb” to a menu description can lead to healthier sales and a more attractive clientele.

Recipes:

Look Better Naked Margarita

Hip-Shrinking ‘Rita

Lookin’ Peachy Margarita

Downsizing ‘Rita

Clearly many in this business think Americans believe that if some is good, more is better. It’s the only plausible explanation for marketing mega-Margaritas in birdbath-sized glasses. Like triple-decker burgers, they scream of excess and over-indulgence. If you’re looking for ways to shore-up sagging sales and attract a more health-conscious clientele, the essential first step is offering reasonably portioned drinks crafted with fresh, high quality ingredients.

The fact is circus-size Margaritas contain an obscene amount of calories and pudge-producing carbs. It’s also difficult to believe that such voluminous drinks are made with quality products, be it the tequila, modifier or base sour mix. Low quality, high alcohol and excessively fattening hardly make for a viable marketing proposition.

Be assured the best course of action is serving reasonably portioned Margaritas made with the best possible ingredients. Likewise, promoting the use of an all-natural sweetener like agave nectar is equally advantageous.

Health benefits notwithstanding, there’s another reason to downsize your Margaritas. Handshaking the cocktail causes it to become highly aerated. However, its zeal and exuberance is short-lived. The drink is therefore best consumed shortly after leaving the mixing tin, before the magic dissipates. That’s tough to do with a cocktail served in a bucket.

—RP

Find more of Robert Plotkin’s work at www.BarProfits.com and AmericanCocktails.com

Copyright 2010 DrinkImages.com

Cocktail glass (10-ounces), chilled
Rim half of the glass with kosher salt

1 1/2 oz. Cuervo Tradicional 100% Agave Reposado Tequila
3/4 oz. Monin Sugar Free Peach Syrup
3/4 oz. Monin Sugar Free Sweetener
3/4 oz. orange juice
1 1/2 oz. fresh lime juice

Shake ingredients vigorously and strain
Garnish with a lime wedge

Copyright 2010 DrinkImages.com

Cocktail glass (10-ounces), chilled
Rim glass with sea salt

1 1/2 oz. Sauza Hornitos 100% Agave Reposado Tequila
1/2 oz. Monin Sugar Free Triple Sec
3/4 oz. Monin Sugar Free Sweetener
3/4 oz. ruby red grapefruit juice
1 1/2 oz. fresh lime juice

Shake ingredients vigorously and strain
Garnish with a lime wedge

Copyright 2010 DrinkImages.com

Specialty of Adam Seger, sommelier/mixologist
Nacional 27, Chicago, IL

Cocktail glass (10-ounces), chilled
Rim glass with a mixture of organic sea salt and cracked green peppercorns
Remove rosemary leaves from a 3” sprig and place in an empty mixing glass
Muddle and add ice

1 1/2 oz. Partida 100% Agave Blanco Tequila
1/2 oz. Sambazon Pure Organic Açai
3/4 oz. Partida Organic Agave Nectar
1/2 oz. organic egg white
1 oz. fresh lime juice

Shake ingredients vigorously and double-strain
Garnish with 1-inch sprig of rosemary

But, not to fear, I have included some great margarita recipes from top-notch mixologists from around the country as well.

Beba bien mi amigo!

Mike Raven

Amante Picante by Francesco Lafronconi

Backyard BBQ Margarita by Tobin Ellis

Classic Margarita by Gaz Regan

CORZO Evolutionary Margarita by Jonathon Pogash

The Ernesto by Martin Cate

Ginger-Chile Margarita by Junior Merino

Hornitos Margarita by Philip Raimondo

Margarita Primo by Tony Abou-Ganim

Yuzu Margarita Variation by Dale Degroff

• The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish crown granted a distiller’s license to a local padrone by the name of Jose cuervo. In 1805, a distillery was established that would ultimately come under the control of the Sauza family.  By the mid-1800s, there were dozens of distilleries and millions of agave plants under cultivation around tequila, in what had become the state of Jalisco.

• Tequila was said to be first imported into the United States in 1873 when Jose cuervo shipped the first three barrels to el Paso, texas.

• The NOM standard defines four types of tequila: Blanco or Silver, oro or Gold, Reposado or Rested,  and añejo or aged.

• There is said to be 270,000 acres of agave growing  in Mexico, 87% of that in Jalisco.

• Tequila was first distilled in the 1500-1600s in the state of Jalisco, Mexico.

• The agave is not a cactus, as rumored, but belongs to the lily family and has long spiny leaves (pincas). the specific plant that is used to make tequila is the Weber Blue agave. It takes 8-12 years for the agave to reach maturity.

• During harvest, the leaves are cut off, leaving the heart of the plant or piña, which looks like a large pineapple when the jimadors are done. the harvested piña may weigh 100 pounds or more and is chopped into smaller pieces for cooking at the distillery.

• All tequila is mezcal, but not all mezcal is tequila.

• Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico.

Q: What is blue agave?

MB: While the native agave plant had been harvested by Mexicans for hundreds of years, it was the French botanist Frederic Weber who first classified it during in the early 19th century. Noted for its bluish-green hue, the agave in and around the area became known as Weber’s Blue agave.

Q: What are tequila’s  historical origins?

MB: During their exploration of the New World in the late 1400s and early 1500s, Spanish conquistadors discovered a fermented beverage called pulque that was produced by the Nahuatl. The Nahuatl are the original inhabitants of the area of western Mexico who primarily used pulque in religious ceremonies and for medicinal purposes in their culture. The primary ingredient in the fermentation process of pulque was the agave. As the early Spaniards ran out of brandy, they searched for a source of fermentable sugar for distilling. They experimented with the agave, which was abundant in the volcanic soils in the Sierra Madre region surrounding Guadalajara. The species that produced the most full-bodied taste was the Agave tequilana Weber, the blue agave or agave azul.

Throughout the 20th century, tequila has continually  grown in popularity. Modern manufacturing methods  became available in the 1920s and prohibition increased  demand for tequila, just as the demand for Canadian whiskey increased at that time. Following World  War II, the availability of distilled spirits from Europe diminished, which also  increased tequila’s popularity. The late 1940s saw the first modern efforts to regulate the industry, culminating in the establishment of the Norma Oficial Mexicana (NOM) in the 1970s. The NOM is the official tequila law. It states that legal tequila can only be produced in an area within roughly two hundred  kilometers of Guadalajara. The NOM also states that legal tequila must be at least 51% blue agave. Premium tequilas, like 1800, are  usually 100% blue agave  and are proudly labeled so.

Junior Merino – The Liquid Chef
www.juniormerino.com

3/4 oz Domaine de Canton
1 1/2 oz Siembra Azul Tequila Blanco
1 1/4 oz fresh lime juice
1/2 oz fresh pineapple juice
1/2 oz Dainzu Agave Nectar

Rim the glass with Dainzu Pasilla-Cinnamon salt. Pour all the ingredients into a mixing glass, add ice, shake serve in a margarita glass.

Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
www.themodernmixologist.com

2 oz (60 ml) 100 percent agave silver tequila
1 oz (30 ml) Cointreau
2 oz (60 ml) fresh lemon sour (2 parts fresh lemon juice, 1 part simple syrup)
1 oz (30 ml) fresh-squeezed lime juice

In a mixing glass, add tequila, Cointreau, fresh lemon sour, and lime juice; shake with ice until well blended. Strain into an ice-filled goblet. Garnish with a wedge of lime. I do not advocate salting the glass, but if you must, simply moisten the rim with fresh lime juice, then dip lightly into a plate of kosher salt.

Dale DeGroff – Author of The Essential Cocktail and The Craft of the Cocktail
www.kingcocktail.com