Blog Entries Tagged as spirits

Cocktailing

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Category: General Blogs  |  Tags: spirits

I love that cocktails spark conversations.

Where did the name cocktail come from? My boyfriend recently asked me that question as we were making plans to visit Milk & Honey, the speakeasy-inspired cocktail bar and members club, which has locations in London and New York. 

I didn’t know the answer to that question, but thought a simple Google search would produce one easily enough. 

I thought wrong.

It turns out there are a number of theories as to where the name cocktail came from. (In 1806, the editor of The Balance and Columbian Repository defined a cocktail as “a stimulating liquor, composed of spirits and any kind, sugar, water and bitters.”)

Some say that the word originated in the 1800s when a tavern keeper north of New York City served mixed alcohol drinks garnished with feathers from a cock’s tail. Another reference to the tail feather of a rooster has been published in a British publication, Bartender, which says in 1936 English soldiers in Mexico were served drinks stirred with a Cola de Gallo (cock’s tail). Other references include horse tails. The word could have stemmed from a horse breeder’s term for a mixed breed—cock-tails.

Another thought is that the word cocktail came from cock tailings, what was found at the bottom of a cask of ale. The cock tailings from spirits would be mixed together and then sold at a lower price. 

Among the more interesting explanations of how cocktail came about is in George Bishop’s “The Booze Reader: A Soggy Saga of Man in His Cups,” which says that the word comes from the term cock-tail used in the mid 1800s to describe a woman who was “of easy virtue desirable but impure…and applied to the newly acquired American habit of bastardizing good British Gin with foreign matter, including ice.”

Well, at the Milk & Honey in London, some of the cocktails did come with ice—large cubes so as to not dilute the drinks—(no feathers though) and were mixed with great detail. 

The cocktail has been around for a long time and bars like Milk & Honey are paying homage to the classics, but with a twist. The El Diablo, for example, used fresh ginger and soda as opposed to ginger ale. Other “restorative” drinks on the menu included a Prescription Julep (cognac, rye, sugar, mint), an Aviation No. 1 (calvados, cassis, absinthe, lime) and a Moscow Mule (vodka, ginger, lime, sugar, soda). 

The downstairs bar had a speakeasy vibe—small booths and tables, dark wood and leather furniture, candle light, embossed metal detailing around the bar and 1920s-style music playing in the background. It could have been a scene out of “Boardwalk Empire” with waiters and bartenders dressed in pinstriped collared shirts and suspenders.  

As the trend of reinventing or revisiting classic cocktails of the past continues, bars like Milk & Honey are taking a fresh approach—literally. The quality of ingredients used to mix with the alcohol is just as important as the quality of the spirit itself. Milk & Honey makes fresh mixers daily and says it doesn’t use any juice or extract they didn’t make themselves.

The quality is noticeably reflected in the cocktails.  

Cocktail Culture

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Category: General Blogs  |  Tags: spirits

We talk, and write, a lot about what wines pair well with which foods, and which beers pair better than those wines with those foods. But what about cocktails? Typically, it’s, “let’s grab a drink before dinner,” or “let’s grab a drink after dinner.” The during is usually cocktail-free. 

I attended two events last month that have reopened my eyes to the cocktail culture that continues to thrive in this country and how spirits too can pair equally as well as wine or beer with food. 

Skyy Vodka recently named chef Marcus Samuelsson as its first culinary ambassador. Samuelsson is a James Beard Award winner and also is Food Network’s Chopped All-Stars champion this year. He is the owner and chef of Red Rooster in Harlem where I got to experience first-hand what his partnership with the vodka brand will entail. From September to December, Samuelsson will focus on how to create high-quality cocktails at home that he has developed using his culinary skills through a program called Captivating Cocktails. At the Red Rooster we sampled some cocktails from the program: Basil Gimlet paired with skagen toast, an Apple Spiced Martini paired with a turkey meatball slider on a biscuit with cranberry chutney, and an Earl of Harlem cocktail made with Earl Grey Tea, coriander syrup, lemon juice and orange rind paired with chicken and waffles with spiked Skyy syrup. Other cocktails passed throughout the evening included The Savoy (made with red and white grapes, lemon juice and agave syrup) and a White Sangria.

While I’ve sampled my fair share of culinary crafted cocktails, I was surprised to find the cocktails to be light, refreshing and balanced with the food choices that weren’t your typical dinner items.

Further downtown, it was a Sunday brunch and Patrón Silver cocktails at Maya, a Richard Sandoval restaurant, specializing in modern Mexican cuisine. The newly redesigned restaurant now includes Tequileria Maya, a bar and lounge with more than 100 agave-based spirits and 30 house-infused tequilas. Cocktails that day included a traditional margarita, a pineapple sage margarita, spiked agua frescas, tequila punch and a Maria Verde made with tamatillo, chiles, cilantro, jalapeno and lime all paired with small Mexican plates like chef’s special chicken enchiladas, tacos and tortas like smoked brisket tacos and cazuelas (baked eggs served in cast iron skillets) like eggs albanil—scrambled eggs, chicharron, black beans, salsa verde and crema fresca. 

Tequila for brunch isn’t the normal go-to cocktail, but as the tequila culture continues to grow, consumers are learning that tequila can be enjoyed in many cocktails and even sipped like a fine cognac. In fact, Sandoval has partnered with Herradura to craft his own limited-edition double barrel reposado tequila. Following the traditional barrel aging process, this reposado was then rested in new toasted oak barrels and aged for an additional 30 days. Only 240 bottles are available. The tequila has aroma notes of fruit and vanilla and caramel-like flavors derived from the cooked agave and aging in oak barrels. It has a sweet finish with a light alcohol taste. Salud!  

BevStar Awards 2012: We Finally Have Our Winners!

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Category: General Blogs  |  Tags: spirits

After a lengthy judging process involving a record number of entries this year and a self-imposed media blackout until the official winners' issue started arriving this week, we are very pleased to announce the winners of the 2012 Beverage World BevStar Awards. For those just joining us, the BevStars recognize new product innovation across all of the major beverage categories.

We received a particularly robust shower of entries in the Energy & Functional category—so many that we decided to split it into two separate categories this year. It really reflects the level of innovation in those segments. If you recall from our 2012 State of the Industry report, energy drink volume returned to double-digit growth last year, with an increase of more than 17 percent in 2011, according to Beverage Marketing Corporation.

Without further ado, here's the list of this year's winners. For details on all of these brands, read the July 2012 issue of Beverage World. Congratulations to all!

BEST IN SHOW
Ruthless Rye IPA, Sierra Nevada Brewing Co.

BEER
Gold: Ruthless Rye IPA, Sierra Nevada Brewing Co.
Silver: Deviant Dale's IPA, Oskar Blues Brewing Co.
Bronze: Bronx Pale Ale, The Bronx Brewery

BOTTLED WATER
Gold: MyCause Water, Panacea Beverage Co.
Silver: Elevate Enhanced Fiber Water, 912 Corp.
Bronze: Karma Wellness Water, Karma Kulture LLC

CARBONATED SOFT DRINKS
Gold: Spindrift, Spindrift Soda co.
Silver: Dr Pepper Ten, Dr Pepper Snapple Group
Bronze: HotLips Cranberry Soda, HotLips Soda Co.

ENERGY
Gold: Monster Rehab, Monster Beverage Co.
Silver: Slap Frozen Energy, Brain-Twist
Bronze: Berry Rain, RevHoney

FUNCTIONAL
Gold: Neuro Sun, Neuro Beverage
Silver: Ralph & Charlie's Aloe, Ralph & Charlie's Beverage Co.
Bronze: Modjo Hydrate Elite, Cellutions

READY-TO-DRINK TEA & COFFEE
Gold: Honest (Not Too) Sweet Tea, Honest Tea
Silver: RealBeanz, RealBeanz LLC
Bronze: Tao of Tea, The Tao of Tea

SPIRITS
Gold: Purgatory Vodka, Alaska Distillery
Silver: Apple Pie Moonshine, Ole Smoky Moonshine Distillery
Bronze: BuzzBallz, BuzzBallz LLC

WINE
Gold: FlasqWines, JT Wines
Silver: Blanc de Bleu, Premium Vintage Cellars
Bronze: Xavier Flouret La Pilar Malbec, Cognac One LLC

For those brands that entered but didn't take a gold, silver or bronze in any of the categories, don't fret. Competition was particularly stiff this year and the decisions were all very difficult for all of us on the judging panel. And there's always next year. We'll be announcing a call for entries some time in December.
 

Women & Whiskey

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Category: General Blogs  |  Tags: spirits

If you aren’t familiar with an initiative called Women & Whiskies, here’s a little background: Launched in 2010 through Campari America, Women & Whiskies is a platform for females only to get together and chat about whiskey, sample different products and learn about different whiskey producing regions and styles.
Expanding the program into seven markets in the United States this year, Campari America recently invited a group of female editors to experience what Women & Whiskies is all about.

The evening started in the intimate setting of Raines Law Room, a speakeasy-style spot in Manhattan with sex appeal, where a group of six food and beverage media professionals sampled cocktails from the establishment’s head bartender Meaghan Dorman (also recent winner of the Metropolitan Opera’s Macbeth Mixology Contest in March).

On the cocktail menu: Lion’s Tail (2 dashes Angostura bitters, 1 ounce lime juice, 1/2 ounce simple syrup, 1/2 ounce all-spice dram, 1.5 ounce Wild Turkey 81 bourbon; shake with ice and strain into cocktail glass), and Imperial Court (2 dashes of mole bitters, 1/2 ounce apricot liqueur, 1 ounce crema de mezcal, 1.5 ounce Yamazaki 12 year; build in rocks glass, add ice, garnish with orange twist).

From there it was off to Rye House across the street for a sampling of whiskies from the Campari America portfolio—Auchentoshan Lowland Single Malt Scotch Whisky (Scotland), Bowmore Islay Malt Scotch Whisky (Scotland), Hibiki Japanese Blended Whisky (Japan), Wild Turkey 81 (U.S.)—with small bites like Fried Pickles, “Dale’s” Truffle Beer Cheese, Truffle Grilled Cheese and Sloppy Joe Sliders with Kobe beef.

The idea is to get women together in an environment where they not only can learn about whiskey, but also gain confidence to order a whiskey cocktail or a whiskey, period, at a bar.

It’s been in the headlines for some time now that brown spirits are on the rise with more and more consumers taking to whiskey, bourbon and scotch, and as a result, the industry has seen some innovation in the category.

Wild Turkey 81 and Wild Turkey Rye, for example, are two new expressions this year from Campari America. Jim Beam has introduced some flavor extensions of its Red Stag Black Cherry including Honey Tea and Spiced. Jack Daniel’s also has joined the flavor trend with its Tennessee Honey last year.

It’s funny to me how when I order a whiskey or bourbon cocktail at a bar I still get a surprised look from a nearby male, or when dining out, the waiter or waitress assumes the dark spirit cocktail is for the male at the table.

This time around though, it was just a group of women sipping on whiskey.

Making History Hip

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Category: General Blogs  |  Tags: spirits

What’s new? New styles, new watering holes, new apps, new electronics, new cars…the list can go on and on. There’s no question that today’s consumer is obsessed with all things new—and when he or she does find that shiny, new thing that no one else has yet discovered they make it known. Do you like this jacket? It’s new. Did you see this app? It’s new. Have you been to (enter bar or restaurant name here)? It’s new. You get the idea.

But lately there’s also been an obsession with what’s old. I’ve never been a history buff myself, but that doesn’t mean I can’t have an appreciation for the events that have helped shape the modern world.

In the spirits world, there’s been a newfound love for what’s old, where a return to the classic cocktail and iconic brands that date back more than a century are becoming what’s new again.

With speakeasy-type bars in demand and consumers tuning into shows like “Mad Men,” classic cocktails are getting a second look. Mixologists are bringing the sexy back to drinks like Moscow Mule, Negroni, Old Fashioned or Rusty Nail with a spin that brings these cocktails to another level.

What’s helped fuel this trend, in addition to pop culture, is the investment iconic brands are making to teach consumers about their history and the cocktails made with them.

Campari, an aperitif that dates back to 1860, is used to make the Negroni: one part Campari, one part gin and one part sweet vermouth. Last year, a contest in New York City asked bartenders to come up with their own version of the Negroni causing a spike in menu placements for the drink around the city. History lesson: Campari originally got its rich red color extracted from a cochineal beetle native to South America.

Bacardi, which celebrates its 150th anniversary this year, is widely recognized for the Mojito: 1.5 ounces of Bacardi, 12 fresh spearmint leaves, half a lime, 7 ounces of club soda and 2 tablespoons of simple syrup. This cocktail, which dates back to 1862, was originally called the Draque, invented by Richard Drake, a pirate on board the ship of Spanish explorer Francis Drake.

Today, the Mojito recipe is often altered and made with a variety of fruit flavors and flavored Bacardi rums to get a customized version of the classic. History lesson: Bacardi got its bat symbol because bats were found in the rafters of the original distillery.

Glenfiddich celebrates its 125th anniversary this year. In honor of its anniversary, the brand is promoting cocktails that create a modern take on the historic brand. The Pioneering Spirit: 1.5 parts Glenfiddich 12 Year Old, 2 parts pear juice, one-half part agave nectar, 1 part lemon juice. History lesson: Founder William Grant and his nine children built the first Glenfiddich distillery by hand over the course of a year.

While these cocktails, and the brands that help make them, aren’t necessarily “new,” they are classic—and that’s one thing that never gets old.