The 2004 movie Sideways certainly was an influence in making Pinot Noir an everyday, by-the-glass addition to wine lists from casual dining to upscale hotels. The trend continues and it is growing. James Laube recently wrote about the 2009 California Pinot Noir crop in the October 15th issue of the Wine Spectator, stating, “Without a doubt, 2009 ranks alongside 2007 as the best vintage this decade. But in terms of the number of great wines, ’09 is head and shoulders above any other vintage in California Pinot Noir history.” With that being said, the majority of Pinots are priced out of reach for an affordable by-the-glass selection. But there are quite a few good, inexpensive bottles available to take advantage of in this vintage that won’t break your budget, taste great, and are available nationwide through solid suppliers.

RECIPE

- 30ml (1 fl oz) Cointreau
- 30ml (1fl oz) Calvados
- 30ml (1fl oz) Fresh lemon juice

Shake the ingredients in an ice shaker and pour into an “Applecart glass”.

We had the opportunity to be hosted in part by Ste. Michelle Wine Estates during our company’s annual educational trip. SMWE represents two-thirds of all the wine production in Washington. Our base of operation was Seattle, and we settled in very nicely at Chateau Ste. Michelle for our orientation to SMWE’s portfolio of wines from some of the most prestigious wine regions of the world, including the Pacific Northwest, California, Italy, Germany, France, Chile, and New Zealand.

“Tradition, innovation, and the highest winemaking standards form the essence of Chateau Ste Michelle.”

“Ste. Michelle Wine Estates is the ‘String,’ with our collection of estate wineries being the ‘Pearls.’ We call this our ‘String of Pearls’ describing a collection of estate wineries, whose vineyards produce some of the best wines in the world,”
President and CEO Ted Baseler notes.

We visited Canoe Ridge Winery, Columbia Crest, and finally Col Solare, for tours and tastings. Especially exciting to us was the late crush this year and we were there to see it in action, from high-tech pickers to automated crushers, as well as the traditional hand-picking. Juice was flowing and the winemaking process was under way.

Washington State has eight Approved Viticultural Areas and we visited the largest one, Columbia Valley. The most fascinating aspect of the valley is its geological features from ice-age floods which occurred about 15,000 years ago and created the sandy soil the grapes thrive in. More than 99% of Washington wine grapes are grown in the Columbia Valley.

Washington is the second-largest wine-producing region in the U.S., after California. Thanks to three converging forces – soil, sun, and water – Washington’s Columbia Valley may just be the perfect place to grow grapes in the world.

Each winery we visited frames its story in the heritage of the land and the care of the vineyards.

Chateau Ste. Michelle, with its award-winning Riesling and its family of single vineyard wines.

Columbia Crest, with its world-class Merlot, the #1 Wine in the World, 2005 Columbia Crest Cabernet Sauvignon Reserve, all the way through its portfolio of top rated wines.

Col Solare, a partnership with Marchesi Piero Antinori’s 26 generations of winemaking combining the promise of Red Mountain climate, terroir, and precision viticulture.

We would like to extend our thanks to Ste. Michelle Wines Estates for their extraordinary hospitality and especially to Lou Constant, Vice-President, Global Accounts Development, and Mo Kennedy, Director Global Accounts, Hotels.

According to cocktail historian and general all-around cocktail know-it-all David Wondrich… “The Ward Eight was invented for a victory party held in honor of Martin “the Mahatma” Lomasney, the machine boss of Boston’s West End. The Manhattan was inaugurated at the Manhattan Club, a haven for wealthy New York Democrats.”

Manhattan by David Wondrich
2 ounces Rye whiskey
1 ounce Italian vermouth
2 dashes Angostura bitters

Shake the rye,* vermouth, and bitters well with cracked ice. (Some insist that a proper Manhattan must be stirred, so as to prevent “clouding” or undue fraternization between the whiskey and the vermouth; Esquire says, let ‘em mingle.) Strain into in a chilled cocktail glass and garnish with twist or, of course, maraschino cherry (which is subject to the same challenge re: purity as adding an olive to a martini).

“In case of emergency — you need a Manhattan and you’re passing a bar of the “Rye? Nah.” variety — Canadian Club will do; it’s got lots of rye in it.” – D. Wondrich

The classic Boston cocktail – the Ward Eight - as seen in the “Savoy Cocktail Book” by Harry Craddock (1930)

1 tsp. Grenadine
1/4 Orange Juice.
1/4 Lemon Juice.
1/2 Rye Whisky.

Shake all well and strain into cocktail glass.

*”You can also use Canadian Club, a ryelike concoction acceptable in cocktails. In 1934, we dubbed this one of the ten best cocktails of the year. We’re still trying to figure out why. Don’t get us wrong: the Ward Eight’s a perfectly delightful libation, dry and refreshing. But: (a) it goes back to 1898, so hardly a new up-and-comer, and (b) it’s not a drink to change your views on life, happiness, and the eternal mysteries with a single sip. Its aims are modest, its charms subtle. That is, if you make it right.” – D. Wondrich

Montage of Best 2011 Super Bowl Commercials

Best Super Bowl commercials of all time!

The Chef’s Garden, created at the InterContinental Houston, has continued to shine since its inception. The garden has been a hit for the Executive Chef and his team, with its produce being used everywhere from restaurant specials and catered events to the prestigious in-kitchen dining, TableOne dinners. The success has been contagious and can now be found in the bar’s new cocktail list, appropriately named “From Our Garden to Our Bar.”

Jeroen Pijpers, Bar Manager, and the bar crew have incorporated herbs from the Chef’s Garden into many of the recipes found in their cocktail list. Their signature drink, Pistolero, uses fresh, handpicked mint from the garden. Jeroen and his team have also complemented the garden herbs with additional fresh, organic products such as the certified organic Republic Blanco Tequila, delivered in its unique Texas-shaped bottle. The final touch to the drink was to make it fun. Each time a patron orders the Pistolero, the bartenders trigger the playing of a song featuring gunslingers shooting off six-shooters. Other featured cocktails are the Kentucky Basil Julep and the Pineapple Basil Mojito, both aromatized and adorned with fresh basil from our garden.

This drink menu was also created with community awareness in mind. Inspiration came from the success of the Blue II Martini, which was named after Blue II, the Butler University bulldog mascot. This drink was promoted during the NCAA March Madness basketball tournament and all proceeds went to the Houston Society for the Prevention of Cruelty to Animals (HSPCA). Following that model, the hotel has made the Blue II Martini a permanent fixture on the cocktail menu and 10% of all proceeds are donated to the HSPCA in honor of Blue II himself!
It can be said that the Chef’s Garden has not only helped to raise the level of sustainability, freshness, and use of organic ingredients in the kitchen, but it has also helped in “raising the bar.”

itM: Boston Beer has blazed the trail in the beer category with national account customer relationship management. What was and is your vision here?
JK: About eight years ago, we saw that the draft beer choices in national accounts were being driven by mass domestic brewers. By working with the national accounts, we have provided a craft beer trade-up opportunity for the consumer.

itM: Where do you see Boston Beer and the craft beer segment moving in the next five years?
JK: Craft beer is becoming more of an everyday choice and is entering the mainstream for beer drinkers. Right now, 40 percent of all U.S. beer drinkers will consume Samuel Adams either regularly or occasionally, over the course of the year.

itM: As the leader in the craft beer segment and with the expectation that you add value to the chain customers’ menus, what’s next for Boston Beer?
JK: As an expert in the craft beer category, we help our customers grow the entire category by focusing on higher quality, which in turn provides value to the consumer. At Boston Beer, good enough is never good enough. We have a restless dissatisfaction with the status quo and we are always striving to produce a better product at the same cost to our customers. It’s about so many little things. For instance, we have reinvented the beer supply chain in the U.S. and reduced wholesaler inventories by up to 75%, thereby giving our customers and drinkers the freshest beer in the market wherever they are in the U.S.

itM: For the past two client meetings held at Epcot, you have focused on social media and its importance to your company and chain operators. What specifically is Boston Beer doing to harness the power of social media?
JK: Not enough. Social media is fast-moving and there is constant innovation. We are not trying to be cutting-edge here. Our passion is for craft beer. We are showing our customers how social media can benefit their businesses and are learning alongside them. Everything changes quickly in the digital world so it’s hard to stay ahead of it all. What I can predict is it will be unpredictable.

itM: We saw incredible food and beverage pairings at last night’s reception. How do you think the chain accounts can use beer and food pairing to enhance their customers’ dining experience?
JK: Craft beer is an exceptionally good companion to food, possibly even better than wine. A brewer’s pantry includes many items that allow the beer to work well with the food. We can add cherries, lemon, grains of paradise–anything that will make a great tasting beer. This wide range of flavors pairs especially well with the kind of flavorful foods found in casual and upscale dining.

itM: to SH: How did the Epcot client event come to fruition? What was the idea behind it?
SH: The past couple of years have been challenging times for many. Likewise, on-premise chains have suffered as customer traffic has waned. During our sales team discussions about the common themes and questions coming from our national account customers, we realized they all had a strong desire, really a need, to learn how to use social media more effectively to drive loyalty among their best customers and increase restaurant traffic. The Epcot event brings leading executives from the online venues together with our clients, so they can meet, interact, and ultimately, jointly develop programs.

itM: Have any of your national account partners actually done something with Samuel Adams beers, utilizing companies like Foursquare, Facebook, and Google?
SH: Absolutely! As a matter of fact, nearly all of our top 10 national account customers have worked with us at some level to promote our partnerships. These efforts have ranged from something as simple as a Facebook post announcing that our latest seasonal is “Now on Tap,” to an online poll that Outback ran engaging customers by offering them the opportunity to vote on their favorite pairing with the Alice Springs Quesadilla. Whether directly or indirectly related to selling beer, at the end of the day, we want to continue to collaborate with our customers to identify initiatives that will help drive business and achieve their goals.

A classic martini gets a festive makeover when garnished with oil-cured olives on a skewer of fragrant rosemary.

Ingredients

Winners announced at 9th Annual Wines of Chile Awards.

SANTIAGO, CHILE – (January 17, 2012) The 9th Annual Wines of Chile Awards winners were announced last week, resulting in 17 trophies being awarded to the country’s best wineries. For the third consecutive year, a Syrah took home the Best in Show distinction, an honor awarded to  Tamaya Winemaker’s Selection 2010 Syrah.

The Chicago Tribune’s Bill St. John was the sole American judge in a group of esteemed international palates hailing from nine countries including Brazil, Canada, Chile, Hong Kong, Norway, Singapore, Sweden and the United Kingdom. The judging panel selected two Rieslings, a Sauvignon Blanc and a Chardonnay as the winners in the white categories, while Cabernet Franc, Carignan, Syrah, Cabernet Sauvignon and Carmenere led the red categories. The trophy-winning wines represented the vast diversity of Chile’s grape-growing regions and lauded the achievements of wines from northernmost Elquí Valley all the way down to Bío-Bío.

“This is the second year that we’ve invited judges from multiple countries,” said Lori Tieszen, Executive Director,Wines of Chile, USA. “We feel the breadth of experience that this panel brought to the awards helped to reinforce Chile’s incredibly diverse offerings and broad, international appeal.”

Chile has long been well-known for its Cabernet Sauvignon, Carmenere (a grape almost exclusively grown in Chile) and more recently, its successes with Sauvignon Blanc. To see varieties such as Carignan, Riesling, Syrah and Cabernet Franc among the top awards this year further demonstrates Chile’s investment in discovery—exploring new terroirs and experimenting with different grape vines—and diversity.

The Best in Category winners of this year’s Annual Wines of Chile Awards are:

Sparkling: Miguel Torres Santa Digna Estelado 2010

Sauvignon Blanc: Viña San Pedro Castillo de Molina Reserva Sauvignon Blanc 2011, Elquí Valley

Chardonnay: Tamaya Reserva Chardonnay 2010, Limarí Valley

Other Whites (1): Casa Marin Miramar Vineyard Riesling 2009, San Antonio Valley

Other Whites (2): Concha y Toro Terrunyo Riesling 2011, Casablanca Valley

Rosé: Viña Leyda Loica Vineyard Pinot Noir Rosé 2010, San Antonio Valley

Pinot Noir: Undurraga Terroir Hunter Leyda Pinot Noir 2010, San Antonio Valley

Syrah (1): Cono Sur 20 Barrels Limited Edition Syrah 2009, Limarí Valley

Syrah (2): Mayu Reserva Syrah 2009, Elquí Valley

Syrah (3): Tamaya Winemaker’s Selection Syrah 2010, Limarí Valley

Carmenere: Casa Silva Doña Dominga Gran Reserva Andes Vineyard Carmenere 2010, Colchagua Valley

Cabernet Sauvignon: Hacienda Araucano Gran Araucano Cabernet Sauvignon 2009, Colchagua Valley

Red Blend: Tamaya MCS Reserva 2010, Limarí Valley

Other Reds (1): Gillmore Hacedor de Mundos Cabernet Franc 2008, Maule Valley

Other Reds (2): Santa Ema Amplus Carignan 2009, Cachapoal Valley

Late Harveset: Cono Sur Cosecha Noble 2010, Bío Bío Valley

Best in Show: Tamaya Winemaker’s Selection Syrah 2010, Limarí Valley

Best Value White: Viña San Pedro Castillo de Molina Sauvignon Blanc 2011, Elquí Valley

Best Value Red: Porta Reserva Cabernet Sauvignon 2010, Aconcagua Valley

About Wines of Chile

Wines of Chile is an organization committed to promoting the quality and image of Chilean wine throughout the world. It has offices in Santiago, London, and New York, as well as representatives in Canada, Ireland, and Denmark. WOC also works closely with ProChile to develop and offer promotional and educational programs in Asia, Latin America and Europe. Wines of Chile’s 92 member wineries belong to Vinos de Chile and represent 92% of Chile’s bottled wine exports.

Steve Raye
Managing Partner
Brand Action Team
1 Darling Dr.
Avon,  CT  06001
860-676-7900 (off)
860-833-6272 (cell)
skype:  Steveraye

sraye@comcast.net

www.TheBrandActionTeam.com

www.BATChat.net (blog)

Snow Ball Fight – 2005

Youth Dreaming – 2006

Final Horse for Hitch Team – 2008

QUIZ:

1. True or False: Super Bowl Sunday is the second biggest eating day of the year in the United States after Thanksgiving.

2. The Monday following the Super Bowl has an increase in employees calling in sick. Many of the complaints range from headaches, hoarse voices, stomach upset and exhaustion. Approximately how many people call in sick from their jobs?
a. 1 million
b. 7 million
c. 4 million

3. Super Bowl commercials are the most expensive air time of the year. how much did a 30 second spot cost in 2011?
a. $3 million
b. $1 million
c. $2 million

Which team has the most Super Bowl titles?
a. The Green Bay Packers
b. The Pitsburgh Steelers
c. The San Francisco 49ers

5. The cheapest seat for the Super Bowl is?
a. $600
b. $1,000
c. $250

Answers below Poll

Answers:

1. True: Super Bowl Sunday is the second biggest eating day of the year in the United States after Thanksgiving.

2. The Monday following the Super Bowl has an increase in employees calling in sick. Many of the complaints range from headaches, hoarse voices, stomach upset and exhaustion. Approximately how many people call in sick from their jobs?
a. 1 million
b. 7 million
c. 4 million

3. Super Bowl commercials are the most expensive air time of the year. how much did a 30 second spot cost in 2011?
a. $3 million
b. $1 million
c. $2 million

4. Which team has the most Super Bowl titles?
a. The Green Bay Packers
b. The Pittsburgh Steelers
c. The San Francisco 49ers

5. The cheapest seat for the Super Bowl is?
a. $600
b. $1,000
c. $250

BARDSTOWN, KY

The launch of Evan Williams Cinnamon Reserve follows closely on the heels of the hugely successful introduction of Evan Williams Honey Reserve, which launched in the Fall of 2009, and Evan Williams Cherry Reserve, which debuted in 2010. Since that time, both have enjoyed great sales success and critical acclaim, including winning a Silver Medal at the San Francisco World Spirits Competition and being named a “Hot Prospect” brand. Evan Williams Cherry and Honey Reserves, and now Cinnamon Reserve, take advantage of established trends in the distilled spirits industry in general and the American straight whiskey category in particular.  Among these is the ongoing success and growth of flavored spirits, as well as the continued popularity of Bourbon, especially Evan Williams, which showed the greatest sales percentage increases among high volume brands since 2008, according to A.C. Neilsen. Heaven Hill fully anticipates that infusing Evan Williams extra-aged Bourbon, the second largest selling Bourbon brand in the United States and the world and a “Best Buy Whiskey of the Year” winner, with natural hot cinnamon flavor will yield similar success as that achieved with Evan Williams Honey and Cherry Reserves.

Like the Honey and Cherry Reserves, Evan Williams Cinnamon Reserve is packaged in the highly-recognizable square Evan Williams bottle, with a clear label carrying the Evan Williams logo and a stylized rendition of cinnamon sticks bursting through flames. With a black and orange capsule closure, the packaging draws on the equity of the Evan Williams brand franchise, but with a contemporary flair.  Bottled at an approachable 70 proof, and infused with natural hot cinnamon taste that complements the easy-to-drink Bourbon flavor, Evan Williams Cinnamon Reserve lives up to its tagline of “Intensely cinnamon.  Incredibly smooth.”

“The launch of Evan Williams Honey and Cherry Reserve has exceeded our expectations,” stated Assistant Brand Manager Hannah Venhoff.  “Given the strength of the Evan Williams brand franchise and the proven success of the flavored Bourbon sub-category, we believe it is the perfect time in which to launch Evan Williams Cinnamon Reserve.  And with a very approachable price point and a full range of retail and on-premise marketing materials available, we are expecting this brand launch to be red-hot!”

To help merchandise the brand, Evan Williams Cinnamon Reserve is supported by an array of retail promotional materials—including shelf talkers, case cards, and a 50ml counter unit—allowing off-premise operators to create impactful displays that will capture consumer attention.  In order to generate sampling in bars and restaurants, on-premise POS including T-shirts and shot glasses will also be made available.  A targeted trade advertising schedule will also help create awareness among the key retail and on-premise audiences, and a consumer ad schedule in popular consumer magazines such as Sports Illustrated, Maxim and Rolling Stone will feature the flavored Evan Williams Reserves, including the new Cinnamon Reserve, in national print ads alongside Evan Williams Bourbon.  All materials utilize striking visuals and the “Intensely cinnamon.   Incredibly smooth.” positioning, rendered in fiery orange and black graphics.  Support materials also emphasize that Evan Williams Cinnamon Reserve can be consumed as a shot or in a variety of delicious simple cocktails such as the Southern Cin, Blazin’ Ale and Sweet Apple Spice.

Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes The Christian Brothers Brandies; Evan Williams and Elijah Craig Kentucky Straight Bourbon Whiskeys; Burnett’s Vodkas and Gin; Hpnotiq Liqueur; PAMA Pomegranate Liqueur; Lunazul and Two Fingers Tequilas, and Dubonnet Aperitif.

CONTACT:
Larry Kass
Director of Corporate Communications
Heaven Hill Distilleries, Inc.
(502) 413-0220
lkass@heavenhill.com

Ultimate Spirits Challenge is First on March 5-9, 2012

At Astor Center in NYC — All Entry Forms Available Now

New York, NY – Racing successfully into its third year, Ultimate Beverage Challenge, LLC (UBC), the company that has set the platinum standard for modern beverage competitions, is happy to announce the 2012 dates for its trio of beverage challenges. The groundbreaking Ultimate Spirits Challenge, Ultimate Wine Challenge and Ultimate Cocktail Challenge provide consumers, spirits and wine producers, marketers and importers with unassailable, valuable and usable ratings, tasting notes and accolades from the finest and most experienced judges in the industry. Founded by industry powerhouses F. Paul Pacult, Sue Woodley and David Talbot, along with assistant judging chairman Sean Ludford, UBC hosts the Challenges for brands that want to know exactly how they compare with their peers. UBC does not hand out medals, rather it provides straightforward analysis and evaluations based on the 100-point scale, a user-friendly and easy to understand system for all buyers, whether consumers or trade. Based on resounding industry support and the success of the past Challenges, UBC is happy to announce the 2012 dates for:

Ultimate SPIRITS Challenge – March 5-9, 2012

·         Spirits are judged on their own merits against their peers. Top scoring brands are named in myriad categories such as Best Gin, Best Vodka, Best Rum, etc.

·         Entry forms available now; entry deadline is February 17, 2012

Ultimate WINE Challenge– April 23-27, 2012

·         Wines are judged on their own merits against their peers. A top wine will be named for each varietal such as Best Pinot Noir, Best Riesling, Best Champagne, etc.

·         Entry forms available now; entry deadline is April 6, 2012

Ultimate COCKTAIL Challenge – June 4-8, 2012

·         Classic Cocktail Challenge – Spirits, fortified and sparkling wines are evaluated in classic cocktail recipes to determine which brand performs best in each cocktail within its own category – i.e., Best Gin in a Gin Martini, Best Tequila in a Margarita, etc.

·         Signature Cocktail Challenge - spirits, fortified, still and sparkling wines are evaluated in proprietary cocktail recipes that are supplied by brands.

·         Entry forms available now; entry deadline is May 18, 2012

Entry forms available at www.ultimate-beverage.com.

All three Challenges will be held at Astor Center in New York City, a state-of-the art tasting facility, with all products evaluated under the most ideal conditions.

Founder and judging chairman F. Paul Pacult says about UBC: “UBC differs from other beverage alcohol competitions in that we do not hand out medals like hot dogs at Coney Island. We provide honest analysis. Period.”

Spirits and wine from around the world have entered the Challenges and the brands that receive the highest overall score in their category are awarded the top honor of the Chairman’s Trophy. All brands that enter and receive high marks (85-points and higher) receive considerable marketing support including: tasting notes from F. Paul Pacult and Sean Ludford (NEW FOR 2012), free/downloadable Challenge logos, certificates, icons and shelf-talkers (NEW FOR 2012). In addition, consumers can purchase selected spirits directly from UBC’s online Challenge results pages. UBC is affiliated with renowned New York City retailer, Astor Wine & Spirits, which ships directly to consumers on a national basis.

Led by F. Paul Pacult and assistant judging chairman Sean Ludford, judges for the 2012 Challenges include some of the top tasting talents in the industry including: Dale DeGroff; Jim Meehan; David Wondrich; Doug Frost, MW, MS; Steve Olson, Julie Reiner, Mary-Ewing Mulligan, MW; Jennifer Simonetti-Bryan, MW and more. A complete list of judges can be found on the UBC website.

More information about UBC and all its Challenges as well as 2012 submission forms can be found at www.ultimate-beverage.com. For submission inquiries, please call 347.878.6551 or email info@ultimate-beverage.com.

ABOUT ULTIMATE BEVERAGE CHALLENGE (www.ultimate-beverage.com)

Ultimate Beverage Challenge (UBC) provides expert evaluation of wines and spirits for producers, importers and marketers through its three innovative annual competitions – Ultimate Spirits Challenge, Ultimate Wine Challenge and Ultimate Cocktail Challenge. Based on exacting standards, expert judges and rigorous methodology, UBC raises the standards of spirits and wine evaluation and supplies ratings and accolades to help companies build their brands with buyers, both industry and consumer. UBC was founded by F. Paul Pacult, Sue Woodley and David Talbot. Challenge and event photos, videos and press coverage can be found at www.ultimate-beverage.com.

UBC Contact: info@ultimate-beverage.com, 1-347-878-6551

Media Contact: Manuela Savona, Savona Communications

manuela@savonacommunications.com, 1-917-969-1275

Facebook: http://www.facebook.com/UltimateBeverageChallenge

YouTube: www.youtube.com/user/ultimatebeverage

Restaurants and bars are marketing food and beverage items using social media more than ever before. Brands use social media sites such as Twitter to engage consumers and generate conversation, and companies make offers to consumers on Facebook and Foursquare to promote brand loyalty. These offers are made to consumers via mobile devices, as well as through company web pages with links to the social media sites and related pages or microsites.

Social media advertising is here to stay so restaurant operators should familiarize themselves with the additional guidelines and restrictions in play when alcohol beverages are marketed through social media sites. Offering consumers a bucket of beer on Facebook is not the same as offering them a bucket of chicken wings.

The marketing of alcohol beverages is a regulated activity, both on the state and federal level. The fact that social media sites live on the internet does not remove them from legal scrutiny. Offers made over the internet are still subject to state-specific restrictions in the jurisdictions where those offers may be redeemed. This is particularly important to keep in mind in the case of chain restaurants planning national sweepstakes or happy hour promotions, which are governed by many state-specific regulations.

In addition to following state rules that may impact particular promotions, restaurant operators should carefully avoid inadvertently targeting minors with social media promotions. Alcohol-related content on social media should contain a pop-up or other gatekeeper mechanism so as to require viewers to verify that they are of legal drinking age before proceeding to the content or offer. Recently, the Distilled Spirits Council of the United States (DISCUS) published a Guidance Note on Responsible Digital Marketing Communications, which provides industry standards for advertising alcohol beverages through mobile and digital means, including social media. DISCUS outlined several basic principles, including but not limited to requiring that digital marketing of alcohol beverages be placed only in media where 71.6% of the viewing audience is of legal purchasing age.

Before you use social media marketing to communicate with your fan base, make sure that any alcohol-related content is legal, contains proper disclaimer language if needed, and does not inappropriately target minors or encourage overconsumption.

It’s perfectly fine to combine spirit and coconut cream, but this coffee drink makes such an interesting presentation when the coconut cream is placed in a dollop in the bottom of the mug and served as is. Stir the senses and leave mixing to your guest.

Capetown Coffee

1-1/2 measure Bourbon or Canadian Whiskey

1 Tablespoon Coconut Cream

Brewed Coffee

Whipped Cream

Place coconut cream in bottom of heat resistant mug. Top with hot coffee, leaving room for whiskey. Stir to dissolve coconut cream. Add whiskey. Garnish with whipped cream.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Culinary and Mixology Come Together

The culinary signature cocktail is emerging as a top trend in 2011-2012, taking guests beyond the traditional mocktail or cocktail into a visual culinary landscape. Mixologists often use artisanal or all natural garnishes with blends such as bacon, horseradish, mild to flaming peppers, or fruit and vegetables may be mixed together with chocolates and sweets. The concept of a bar chef/mixologist illustrates how the discerning consumer’s palate has grown more sophisticated than ever before, embracing the culture and attitude of culinary and mixology together as one.

To showcase this point, we contacted our friends at Dress The Drink. Dress The Drink is the leading garnish, blend, and mixology company in the food & beverage industry. We are showcasing a few of their on-premise clients under MGM Resorts International, Las Vegas, to illustrate what a difference these products can make to the offerings of these fine establishments, not only increasing the beauty of their drinks but their revenue as well.

Dress the Drink

A producer of proprietary artisanal, all natural, non-wasteful garnishes and blends, Dress The Drink is all about pairing culinary and mixology. Diane Svehlak is the President of Las Vegas-based Dress The Drink, and along with her partner, Cindy McClure, the company’s CEO and founder, they have stepped into a niche and made it their own. “You will not find another company as unique as ours,” Svehlak says. “From signature cocktail creations to the whole dining experience, we use color, flavors, textures, infusions, and mastering of blends and garnishes that bring together the true arts of culinary and mixology. Our culinary and mixology talents are the tops in these fields.”

Cindy McClure describes Dress The Drink products and services as a full turnkey solution for the food & beverage and hospitality industries that can work in an almost endless variety of ways.

Mandalay Bay - Photo by Adam Frazier

Mandalay Bay Resort and Casino

Mandalay Bay is one of the preeminent convention centers in the world. From the beginning, business suits were put above bathing suits. While $30 million was spent renovating what has been named the best pool area in Las Vegas, $275 million was poured into their convention venues. Although 30 spa treatments can be given at once, they can accommodate over 500 simultaneous meetings.

At the end of the day, customers have many choices around the Las Vegas Strip. “Dress The Drink gives us the extra competitive edge that makes customers feel they have had a personalized and very luxurious experience,” says Natalie Franco, Banquet Beverage Manger of Mandalay Bay. “Coupling the talents of our chefs and mixologists with Dress The Drink’s artisanal gourmet garnishes and blend creations, the Mandalay Bay is able to give our customers more value and variety within our banquet, culinary, and mixology offerings.”

Mandalay Bay - Photo by Adam Frazier

The Mirage

At The Mirage Hotel & Casino, 2011 Pinnacle Award Winner Peter Brattander, Director of Beverage Services, recently revamped all of the signature cocktails property-wide, from the Race & Sports book to the finest dining at Kokomo’s. All of their 30 new signature cocktail creations are accented with Dress The Drink customized garnishes and blends. Here is a peek at two of their fine dining restaurants and their featured cocktails.

The Fin

Experience exciting contemporary Chinese dishes tempered with an eclectic blend of international cuisines.

The Zen Mojito

• Bacardi Dragonberry Rum, seasonal berries, mint leaves, fresh lime juice, simple syrup
• Garnished with DTD Strawberry Mint Dragonfruit Fruit Chip on the rim

Samba

This popular Brazilian-style barbecue offers unlimited portions of marinated meats and poultry as well as unique à la carte items.

Cucumber Batida

• Leblon Cachaca, Thatcher’s Organic Cucumber, condensed milk, agave nectar
• Half rim with DTD Cucumber Dill Blend
• Garnished with DTD Cucumber Dill Chip

ARIA

Prosciutto Dill Goat Cheese Mini Bite Roll accented with Dress The Drink Cucumber Dill Strip and Dress The Drink cucumber blends.

“Natural light illuminates all three levels of our 300,000 square-foot convention and meeting facility. Lush foliage surrounding the pools frames the breathtaking view from the dramatic glass curtain wall that spans the entire north façade. Scenic rooftop gardens and a design infused with elements of nature create an environment that welcomes the senses and blends business and pleasure,” says Joe Busone, Banquet Beverage Manager for ARIA.

He goes on to say, “It makes the perfect backdrop setting to incorporate Dress The Drink products and services. We have gotten to the point that we even sample showcase our water glasses with SweetGlazed edible flowers! One event in particular was a 30th anniversary party that had Dress The Drink customized pearls, showcasing our client’s 30 years of business! The client was so appreciative. Some of our favorite products are the SweetGlazed edible violas, cucumber fruit chips and blends, tomato fruit chips, and onion and chili blend, green beans and bacon chips, bacon and horsey blend, and silver dusted diamonds.”

In case anyone hasn’t been paying attention, there is an obesity epidemic spreading across this country and it promises to affect our industry at all levels. Whether the impact comes from consumers and the choices they make, or through governmental regulations, the pressure is coming.

Obesity in children and adults has grown dramatically in the last twenty years, leading to many health complications including high blood pressure, high cholesterol, cancer, and even early death. In fact, “Nearly two-thirds of all Americans are overweight, impacting all population groups regardless of age, sex, race, ethnicity, socioeconomic status, education level, or geographic region,” stated Dr. Valerie Myers, Ph.D., faculty and clinical researcher at Pennington Biomedical Research Center, the largest academic nutrition-based research center in the world.

Dr. Valerie Myers, Ph.D.

“Obesity doesn’t just have health consequences; overall medical care costs related to obesity for adults are estimated to be as high as $147 billion. Obesity has been linked with reduced worker productivity and chronic absence from work,” added Dr. Myers.

The financial impact of these health-related costs will affect our industry at all levels. From the products we purchase to the menu items we serve, costs will continue to rise. When we couple this with the increased pressure of a slow economy, lower customer counts, and higher consumer expectations, it’s clear there will be some very tough choices to make moving forward. There will be additional pressure put on our industry by future governmental focus and regulations. There will be pressure to offer products and menu items that deliver lower calories, less sodium and fat, more natural sweeteners, and more organic or natural ingredients.

Dr. Myers adds, “Currently there is limited regulation and policy on food and beverage, but this will be changing as there will be increased focus and pressure from the National Institutes of Health (NIH), Centers for Disease Control and Prevention (CDC), and the Food and Drug Administration (FDA).” She went on to say, “The tide is turning and providing the perfect opportunity for government, science, and industry to come together to develop healthy solutions that create the proper balance between consumer taste interest and healthy choice benefits.”

The 2010 Dietary Guidelines for Americans provides key recommendations on how to help people choose an overall healthy diet, but this alone won’t solve the problem. More healthy choices must be offered throughout the industry and must deliver on both the health front and taste front. We certainly have the capabilities as an industry to meet these somewhat conflicting objectives. After all, leading is what our industry does best!

Read more: http://www.thedailymeal.com/bleeding-mary#ixzz1jk8uqXGP