Announcing TEXSOM International Wine Awards 2021 Dallas, Texas —James Tidwell MS, owner and producer of TEXSOM International Wine Awards, announces entries are open for judging and awards consideration for the 2021 competition to be held April 25-27, 2021 at the Four Seasons Resort and Club Dallas at Las Colinas. A new addition to this year’s judging is the inclusion of spirits (whiskey, gin, vodka, etc.), pre-mixed cocktails, cocktail components, and bitters. The competition has an improved, more tailored entry experience for sake, cider, and mead producers, all beverages judged in previous years, allowing for greater differentiation. The following is a timeline with corresponding entry fees: Submission Period Wine: $95 + 4 bottles per online entry Late Submission Period Wine: $105 + 4 bottles per online entry “Spirits have played an important role in the beverage industry and mixology, and now there are operating craft distillers in all 50 states and over 1,000 internationally,” says Donaji Lira, Events Manager for TEXSOM. “The addition of spirits to the Awards will help to increase exposure not only of craft distillers, but also classic distillers. Now is a good time to include this important category, given the changing nature of the hospitality industry and evolving roles in restaurants and retail.” “Improvements to our submissions experience for mead, cider, and sake entrants, as well as the addition of spirits, add to our strategic value for returning Awards winners and new prospective entrants,” says Amie Hendrickson, Operations Manager for TEXSOM. “In spite of the significant challenges we face as an industry in 2021, our team is devoted to the exceptional standards of care our entrants, judges, volunteers, and participants have come to expect. We offer entrants a consistent place to showcase their offerings and welcome new and returning representative producers from all 50 US States and numerous countries.” Maximilian Kast MS is based in North Carolina and serves as the Director of Education and Sales NC/SC at import company, Broadbent Selections. He states, “I have never seen such a high concentration of the best palates in the country at one place in my life. Wineries that receive awards from the competition can be assured that the best of the best deliberated tirelessly on those decisions.” “Folks in Idaho last year were thrilled with the response to their entries at TEXSOM,” says Eric Degerman, president and CEO of Great Northwest Wine. “A number of Idaho producers have stopped submitting new releases to some publications because they question if Idaho wines are evaluated under blind conditions, which is another reason why the showing of Idaho wines at your competition — featuring arguably the most prestigious panel of judges in the U.S. — is important to that emerging wine region.” Alexandra Cherniavsky, an Advanced Sommelier and Wine Consultant from Philadelphia, Pennsylvania shares, “TEXSOM IWA gave me a larger world perspective and insight into who the important producers were in individual parts of the world and what grapes were important there.” Cherniavsky, a previous multi-year participant in the TEXSOM Sommelier Retreat and a 2020 TEXSOM IWA volunteer continues, “It gave me wines to recommend at every price point and a working knowledge of Texas wines, something I never would have been exposed to otherwise.” In 2015 TEXSOM International Wine Awards combined the logistics team and infrastructure of an historical competition with the influence and power of the TEXSOM brand. The competition has grown more than 33% and seen diversification to 32 countries and 18 U.S. states represented, spanning suggested retail pricing from U.S. $2.99 to over U.S. $700, and vintages as old as 36 years. Previous results are available through the TEXSOM International Wine Awards website searchable database. TEXSOM International Wine Awards contributes to the global conversation of beverage, amplifies classic and emerging regions, and builds exposure and interest for all invested in the experience. A unique range of benefits for Award winners includes:
The TEXSOM International Wine Awards team looks forward to working with the industry to identify and champion wines and beverages of quality and distinction from around the world. Distribution in Texas is NOT required to enter the competition, and TEXSOM IWA can assist international wineries in obtaining COLA Waivers. Wineries interested in submitting entries may visit the updated entrant submission page with easy-to-follow steps, fees and requirements here. Further inquiries may be made by info@texsom.com or calling 214-886-1665. An overview of the 2020 competition is available here. ABOUT TEXSOM Founded in 2005, TEXSOM promotes professional wine service standards, outlines paths for further wine education and certification, and raises public awareness about the professional standards and certifications for sommeliers. Today, the conference draws more than 1,000 attendees. In April 2014 the TEXSOM group purchased one of the largest, most respected, and longest-running competitions in the United States now known as the TEXSOM International Wine Awards. |
Five Romantic Cocktail Recipes to Get Sparks Flying This Valentine’s Day
Valentine’s Day is coming up and our options are limited, but who says staying in can’t be sexy? Drinks retailer The Bottle Club has rallied together five of their most popular cocktails to help you ignite romance this Valentine’s.
1) The Royal Sidecar
There is something romantic about the royal sidecar cocktail. It’s sweet and tangy taste will be sure to add a striking touch to your Valentines. Impress your date with this simple yet effective cocktail. Recipe below.
Ingredients
- 35ml Rémy Martin 1738 Accord Royal Miniature
- 30ml Cointreau Orange Liqueur Miniature
- 15ml Fresh lemon juice
- Ice
Method
- Shake Rémy Martin 1738 Accord Royal with Cointreau, lemon juice with ice
- Strain into your best coupe glass
- Enjoy
2) Nutella Martini
If your date has a sweet tooth, this is the perfect cocktail for your Valentine’s date night. It could even save you making a dessert (or perhaps not). You probably haven’t thought about putting your favourite nutty spread in a cocktail, but booze and Nutella is a match made in heaven. Recipe below.
Ingredients
- 400ml whole milk (or swap out for nut milk)
- 2 (very) heaped scoops of Nutella
- 1 heaped spoonful of cocoa powder
- 3 shots of vodka
- 2 shot Amaretto
- Ice
- Additional Nutella & chopped hazelnuts (for garnish)
Method
- Gently heat the milk in a pan, with the Nutella and cocoa powder.
- Stir until smooth and sufficiently warmed through
- Leave to cool
- Spread some Nutella onto a side plate, and cover another plate in chopped hazelnuts.
- Dip the rim of your glass into the chocolate and twist
- Once dipped in the Nutella, dip the glass into the pile of nuts
- When your chocolate milk is nice & cold, pour into a cocktail shaker and add the vodka and Amaretto
- Shake it and enjoy!
3) Pink Heather Cocktail
For whisky drinkers, it can be difficult to find delicious and romantic cocktail recipes – well look no further than the pink heather cocktail. Whip this up for your whisky loving date and you’re sure to have a good night. Recipe below.
Ingredients:
- 2 oz Scotch Whisky
- 1 oz strawberry liqueur
- Top with sparkling rose wine
- Strawberries for garnish
Method:
- Pour the whisky and the strawberry liqueur into a chilled champagne flute
- Top up with sparkling wine
4) Pomegranate Whisky Sour
Drinking pink doesn’t need to be all about the rosé. A good one for those who don’t like wine this Valentine’s, you can mix it to create a delicious pink cocktail so you don’t miss out on a rose-tinted summer. Drink pink with whisky? Hell yeah!
Ingredients:
- 2 oz of bourbon
- 1 oz of pomegranate juice
- ½ oz of simple syrup
- 1 oz lemon juice
Method:
- Add ice to a cocktail shaker
- Fill with bourbon, pomegranate juice, lemon juice and simple syrup
- Shake well
- Pour into an old-fashioned glass
5) Fruity Strawberry Daiquiri
This fruity cocktail can be made with fresh and/or frozen strawberries and is the ultimate refreshing drink to get the party started this Valentines. The sweetest of them all! You won’t go wrong with a Strawberry Daiquiri.
Ingredients:
- 4 medium frozen strawberries
- 4 medium fresh strawberries
- 1 tbsp lime juice
- 1-2 tbsp white sugar
- 50 ml white rum
Method:
- Add all ingredients into the blender and blend.
- Pour into a glass.
- Garnish with lime and strawberry.
- Enjoy!
Tip: Add some ice cubes to make a larger drink or to mellow the strawberry flavour.
All credit to The Bottle Club: https://www.thebottleclub.com/
Vintage Eve Circa 7/2018: The Seventh Art Beyond the Glass!
Art Beyond the Glass VII: L.A.’s Top Bartenders Come Together To Celebrate
Seven Years of Cocktails, Community, Women In The Industry and A Great Cause…Proceeds from ABTG VII will go to the Women’s Center for Creative Work, a vital arts nonprofit in Frogtown. Now in its seventh year, Art Beyond the Glass is L.A.’s premier cocktail culture festival, featuring more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more!
Yep, we did it again, covered three levels of mind blowing cocktail mayhem in the Los Globos nightclub in Silver Lake. The “mayhem” included a wide array of live music, a dj, burlesque, a tap dancer and wildly costumed bartenders as well as guests. There also was a raffle, art exhibit and “silent auction items such as artwork, photography, rare spirits and more.”
As you know I was there to take it all in (photos here if that’s all you’re after) these are the spirit vendors I made sure to meet up with:
Jack Daniel Distillery Lynchburg Tennessee, The Bombay Sapphire Distillery, Ming River Baijiu and Teeling Whiskey – these were just part of the first floor of fun, and each spirits’ table offered more than one cocktail option so you could do them all or just select one that sounded good to you.
More from the first floor: Fun stewards (stewardesses, whatevers) from Aviation Gin sat guests in a mock airplane, served them cocktails and if you agreed to sit in the exit row you got a special treat! Loved the two cocktails – one with tea and another in a slush – I sampled from Pomp & Whimsy (remember them – hope they’ll be back for Cocktails on the Roof 2018!) and fun drinks from Fords Gin, Plymouth Gin, and Lillet.
The cutie pies at the Mulholland Distilling table were happy to sing for a photo on the second floor! Fun table, and the drinks were yummy. I had the Mulholland Mule and I swear there was another drink they made with Boba in it. I really loved the Edinburgh Distillery Rhubarb Ginger liqueur! Also enjoyed checking out Distillerie Clement rum.
And on the ground floor, an outdoor patio filled with happy smokers and vapers, had a cold brew coffee vendor, Colorado Common Hard Cider and Illegal Mezcal Joven cocktails in ice cube glasses that blew my mind – the one I tried was called “560 Shades of Greg”, while the other, which I didn’t try, had CBD in it!
Even more entertainment on the first and second floors: we got our VIP badges from Jack Daniel’s, sampled cocktails from Åhus Akvavit, Born and Bred, Domaine Combier, Partida Tequila and The Real McCoy Rum.
More About Art Beyond the Glass (ABTG): Art Beyond the Glass is a special event that showcases the artistic pursuits of top bartenders when they’re not behind the stick. ABTG began, as many things do, with a conversation in a bar. In the fall of 2011, bartender Zahra Bates and writer Daniel Djang were at Sunny Spot in Venice, discussing how so many bartenders in Los Angeles express themselves creatively through painting, photography, music, and other arts. But at the time there wasn’t a proper showcase for bartenders to share their artistic pursuits. To fill this gap, Art Beyond the Glass was born: uniting the bar community, which gives back to the art community, and strengthening the community in which we live.
At ABTG, everything from the cocktails to the art and music is created and performed by bartenders. Proceeds from every ABTG event are donated to a local arts-based charity. To date, Art Beyond the Glass has donated more than $98,000 to nonprofit organizations across the country.
The inaugural ABTG raised more than $6,000 for Inner-City Arts. In 2013, ABTG II raised $13,700 for Art Share L.A. and saved this vital nonprofit from closing. ABTG III raised $18,000 for the Mural Conservancy to restore Struggles of the World, one of the landmark Freeway Murals from the 1984 Summer Olympics. ABTG IV raised more than $20,000 for KCRW on behalf of its Capital Campaign to open a new Media Center and public event space in Santa Monica.
To celebrate its five-year anniversary in 2015, Art Beyond the Glass expanded to cities outside of Los Angeles for the first time. The fifth annual ABTG was the largest event to date and raised over $25,000 for Global Inheritance. In July 2016, the first-ever ABTG outside of L.A. took place in Oklahoma City and raised $7,300 for Arts Council Oklahoma City. ABTG Chicago took place in August 2016 and donated $8,450 to ArtReach.
Art Beyond the Glass will continue to grow into established and emerging markets that are eager to demonstrate the creative prowess of their bar community.
The Charity
This year we are honored to be raising funds for the Women’s Center for Creative Work, a 501(c)(3) nonprofit located in Frogtown. Combining a co-workspace on the L.A. River, project incubation facilities, residency programs, a rapidly growing network of over 20,000 followers, and a full calendar of artistic and professional development programming, WCCW advocates for feminist-led creative businesses and projects in Los Angeles.
Follow Art Beyond the Glass on:
Facebook: https://www.facebook.com/ArtBeyondTheGlass
Twitter: @ABTGLA
Instagram: @abtgla
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
A.G. Perino Offers a Fresh, Approachable Take on Classic Italian-Style Dry and Sweet Vermouth
SEATTLE /PRNewswire/ — Precept Wine is proud to announce the launch of A.G. Perino Dry and Sweet Vermouths. Crafted by acclaimed winemaker, Hal Landvoigt, A.G. Perino is 15 years in the making. Inspired by late-night cocktails and conversation at a bar in Dusseldorf, Germany, Precept Founder and CEO Andrew Browne challenged Landvoigt to create a vermouth of exceptional quality and value. What followed was over a decade studying production methods; consulting with expert craftsman, winemakers, and bartenders; and tasting samples from around the world in an epic journey to create the best vermouth for everyday use.
A.G. Perino uses premium wines and natural flavors to produce a vermouth in classic Italian style. “While A.G. Perino is perfect in classic cocktails such as a Negroni or Manhattan, it was also designed to be outstanding simply on the rocks. Although many producers ‘back into’ vermouth using leftovers and what is at hand, I developed A.G. Perino from the ground up, similar in nature to the method of producing the world’s best gins,” remarked Landvoigt. “The base wine is equally as important as the additional layers of flavors captured by the herbs and botanicals. I wanted a vermouth with pronounced flavor.”
Landvoigt’s colleague, Alex Evans, Chief Marketing Officer at Precept, named the vermouth in recognition of the Perino family, longtime friends, who love to celebrate their family’s rich Italian heritage. “Every Sunday the Perinos come together and share great wine, great food, and great company including Anthony G. Perino’s delicious Negroni cocktails. It is a privilege to name this vermouth in their honor,” remarked Evans.
With fresh, modern packaging and an exceptional $9.99 SRP, A.G. Perino brings excitement and innovation to a growing category, up 35% in dollar volume over the past 26 weeks. (Source: Nielsen ending 11.28.20 Total US xAOC + Liq Plus & Total US Convenience)
A.G. Perino Dry Vermouth is fresh, bright, and herbal. It leads with notes of citrus zest, followed by flavors of bay leaf, lemongrass, cucumber, lanolin, grapefruit pith, and white pepper. It pairs well in bourbon, rye whiskey, gin, and tequila cocktails or on the rocks with a lemon twist.
A.G. Perino Sweet Vermouth is nuanced with layers of botanical aromatics. Golden caramel in color, it leads with woodsy notes of balsam and clove and follows with warm flavors of walnut husk, vanilla, honey, and Ceylon cinnamon. Enjoy on the rocks with an orange-peel garnish or mixed with straight bourbon, rye whiskey, and other full-bodied spirits.
“As more people experiment with at-home mixology, there has never been a better time to discover A.G. Perino. For on-premise accounts, no other vermouth can offer the value and quality of this vermouth. I challenge anyone to find a better-tasting vermouth under $20,” said Browne.
A.G. Perino Dry & Sweet Vermouths are distributed nationally and available online at www.AG-PERINO.com.
About Precept Wine:
Seattle-based Precept Wine is the largest privately held wine producer in the Pacific Northwest and a top 12 American wine producer. With deep roots representing more than 30 years of Northwest investments in the wine industry, Precept owns and maintains nearly 4,000 planted vineyard acres across Washington, Idaho, New Mexico and Oregon; such leading wine brands as Waterbrook, Gruet, Browne Family Vineyards, Canoe Ridge Vineyard, House Wine, Pendulum, Primarius, Washington Hills, Battle Creek Cellars, Callaway Cellars, Ste. Chapelle, Cense and A.G. Perino vermouth, plus tasting rooms and hospitality throughout the Pacific Northwest and New Mexico. Founded in 2003 by Andrew Browne and Dan Baty, the company’s wineries have garnered more than 800 combined best buys and critical scores exceeding 90 points. Learn more at www.preceptwine.com.
New ‘Sabores de México’ Tasting Experience Featuring Regional Mexican Cuisine and Spirits Coming January 1 to Casa Velas
PUERTO VALLARTA, MEXICO (PRWEB) – Beginning January 2021, travelers visiting Casa Velas in Puerto Vallarta can embark on a culinary adventure across the country with the boutique hotel’s new ‘Sabores de México’ tasting experience. Led by Executive Chef, Isaac Esparza, the new offering provides an exclusive look into culinary traditions from five regions in Mexico: Jalisco, Michoacan, Durango, Chihuahua, and Oaxaca. The curated tasting menu is available at the hotel’s Emiliano restaurant, surrounded by native fruits and vegetables in its botanical garden, or oceanfront at its luxury Beach Club. Highlights of the different dishes consist of popular Mexican ingredients such as corn, coriander, mole, and mezcal. Specialty cocktails made from lesser-known Mexican spirits such as Sotol, Charanda, and Pulque complement Mezcal and Tequila as complements to specific dishes.
The first dish served off the curated menu is tuna tlayuda with serrano pepper rings, creamy avocado, peeled orange slices, coriander leaves, and maguey salted worm paired with an Ometochtli cocktail with Pulque; Next, a citrus and fresh berries green salad with “palanqueta” peanuts, mint vinaigrette and bittersweet chocolate sauce is paired with a Raramuri Sunset cocktail with Sotol. The following dish is a corn gordita filled with octopus and pork with green sauce, avocado, fresh cilantro and cured onions served with a Sangre Cora cocktail with tequila. Then, guests will enjoy a Pastor-style salmon served over avocado mousse with grilled pineapple salad, red wine onions, and pineapple purée paired with a mezcal-based Oaxaca in the bar cocktail. Lastly for dessert, guests will be indulged with chocolate mousse with “mole” sauce and nut powder paired with Café de Olla with Charanda.
https://www.parkviewortho.com/wp-content/languages/new/azithromycin.html
Reminiscent of a Spanish hacienda and just 5 minutes from Puerto Vallarta International Airport, the luxury all-inclusive property features 80 spacious suites, some with private pools and Jacuzzis. Nestled on the greens of Marina Vallarta’s 18-hole golf course, Casa Velas features deluxe amenities and inclusions such as:
- discounted golf;
- rejuvenating spa treatments at ABJA Spa;
- unique wellness experiences and private workout classes;
- international cuisine from one of the area’s leading chefs;
- and more.
Special offerings exclusive to the resort include its handbag bar where guests can enjoy use of a “loaner” designer handbag at no extra charge, a botanical garden where guests can hand pick ingredients for cocktails and their personalized menus, among others.
Velas Resorts have received the global safety stamp of approval from the World Travel and Tourism Council (WTTC) due to its state-of-the-art safety and cleanliness protocols detailed in a 15-page Stay Safe with Velas program. Sanitizing mats and booths, touchless hand sanitizing dispensers, increased cleaning and sanitation with both EPA-chemicals and UV light, and special COVID-19 training for staff are examples of protocols being implemented by the resort collection.
The Sabores de México tasting costs 0 USD per person.
Guests must book the experience at least 72 hours prior to the event. All-inclusive resort rates start at $221 per person per night based on double occupancy. At Casa Velas, luxury accommodations, gourmet meals, premium liquor and wine, 24-hour suite service, use of the fitness center facilities, WIFI, taxes, and gratuities are included in the nightly rate. With a minimum booking of 70 suites and a minimum stay of 4 nights, the nightly buyout rate is $49,420 USD per night. For more information on Casa Velas, please call 1-888-407-4869 or visit http://www.hotelcasavelas.com.
About Casa Velas
Casa Velas is a luxury all-inclusive boutique hotel with pool and Beach Club for adults only in Puerto Vallarta. Reminiscent of a Spanish hacienda, the hotel features 80 spacious suites, some with private pools and Jacuzzis.
Nestled on the greens of Marina Vallarta’s 18-hole golf course, this Puerto Vallarta hotel offers guests a 25% discount on green fees. Its serene, exclusive setting provides an ideal backdrop for a Puerto Vallarta wedding ranging in size from 2 to 300. ABJA Spa encompasses treatment rooms for singles and couples, a hydrotherapy area, garden-view fitness center equipped with state-of-the-art exercise equipment, and a beauty salon. A novel service is a handbag bar where guests can enjoy use of a “loaner” designer handbag at no extra charge. Emiliano restaurant is in the hands of one of the area’s leading chefs serving Mexican and international cuisine. Eduardo Vela Ruiz, founder and president of Velas Resorts, operates Velas Resorts with brother Juan Vela, vice president of Velas Resorts, by his side. Explore tips, recipes, lifestyle and travel trends, and the latest news about Velas Resorts on the digital mag: https://velasmagazine.com.
Ojo de Tigre Artisanal Mezcal Seeks to Invite New Consumers into the Small but Rich Mezcal Category (Cocktail Recipes Included)
Puebla, México – Introducing approachable Mezcal. Renowned Mexican actor Luis Gerardo Méndez, who is best known for starring in and executive producing Netflix’s first Spanish-language original comedy series, Club de Cuervos, the groundbreaking comedy Nosotros Los Nobles, as well as for roles in Netflix’s Murder Mystery and the 2019 Elizabeth Banks reboot of Charlie’s Angels, has partnered with Casa Lumbre to create Ojo de Tigre Artisanal Mezcal, a new offering that seeks to bring Méndez’s love of this historic spirit to a new generation of drinkers, including those unfamiliar or unaccustomed to Mezcal.
Ojo de Tigre redefines intimidating expectations of mezcal for new drinkers, offering fresh, inviting aromas on the nose, like green apple, fresh pear, and pepper. On the palate, think herbal notes, chocolate, and light smoke. With a process that is designed to broaden the experience of Mezcal, it is important to note what Ojo does not do: overwhelm. Each step of the process was crafted to create accessibility for new palates, paring down the acidity and funkiness during fermentation and any aggressive smokiness from roasting.
What it is not short on is flavor, driven by the unique signature blend of two agaves: Espadín and Tobalá. With sustainable practices at the forefront of all farming and harvesting decisions, and with the goal of maintaining this delicate resource, Espadín is grown in the state of Oaxaca and harvested after seven years, while the rarer Tobalá variety matures for between 10-14 years in Puebla. Each agave variety imbues the spirit with their own unique characteristics and nuances. Herbal notes along with hints of fruit and citrus in the Espadín blend nicely with the earthier, umami flavors of the older Tobalá.
The agave is roasted in underground stone pits, unlocking the plant’s sugars for fermentation, imparting some subtle smoky notes, and avoiding the strong char or smokiness that many intimidated drinkers may associate with Mezcal. The spirit is then naturally fermented in wooden vats and distilled in copper pot stills. The result is a smooth, low-smoke Artisanal Mezcal bottled at 40% ABV – lower than most Mezcals currently on the market.
The resulting flavor profile makes Ojo de Tigre spirit equally suited to sip neat, as is tradition in Mexico, or to balance other flavors in bright, fresh cocktails. The Ambar is a take on the margarita that marries the herbaceousness of the Mezcal with passion fruit and lime, while the Amethyst mixes Ojo de Tigre with lime juice, hibiscus syrup and ginger beer, offering a tropical retreat in a glass.
Even the product’s name seeks to invite consumers into the world of Mezcal. Ojo de Tigre translates to Eye of the Tiger – the brand takes its name from the semiprecious stone of the same name, recognized as a universal amulet of good fortune and bravery. Camille Austin, Director of Advocacy for Ojo de Tigre, explained “There’s a wonderful Mezcal proverb ‘El que Mezcal bebe, nada teme’ or, ‘He (or she!) who sips Mezcal fears nothing.’ Drinkers need not be intimidated by what they think they know about Mezcal, but should be fearless and experiment within a category that has so much diversity and richness in it!”
Ojo de Tigre comes in a standard 750 mL bottle as well as a smaller 200 mL for those looking to bravely experiment with a category they may be less familiar with.
“I’ve been asked a number of times by other brands to collaborate, but it was important to me to create something I believed in with a partner I trusted,” said Méndez. “I wanted more people around the world to experience Mezcal the way we do here in Mexico and knew the team at Casa Lumbre had a like-minded vision. What we have created is a truly exceptional Mezcal that epitomizes the inviting Mexican and Mezcal culture – a spirit to toast the small successes, to the big moments, and everything in between. It’s a spirit for everyone and everyday life.”
Cocktail Recipes
Tahiti Pearl
Ingredients:
- 1.5 oz Mezcal Ojo de Tigre
- 8-10 Mint Leaves
- 1 oz Simple Syrup
- 2 Dashes Lemon Bitters
- 3 Drops Olive Oil
Method: Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.
Tiger Lily
Image HERE
- 1.5 oz Mezcal Ojo de Tigre
- 1.5 oz Pineapple Juice
- 2 oz Ginger Beer
Method: Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.
Amethyst
Ingredients:
- 1.5 oz Mezcal Ojo de Tigre
- .5 oz Lime Juice
- ¾ oz hibiscus syrup
- 2 oz ginger beer or ale
Method: Combine all ingredients and shake well. Strain and top with ginger beer.
Country Smooth Whiskey with Founder Lori Carcich and Women Who Whiskey LA
Another chance to Zoom over Whiskey with a bunch of female whiskey-lovers? I was in. This time it was strictly whiskey and whiskey-based cocktails.
From Women Who Whiskey:
For obvious reasons, we love to support women and women-owned businesses — especially whiskey companies like CEO/Founder Lori Carcich’s Country Smooth Whiskey!
What We Learned
Country Smooth Whiskey was introduced to our Zoom group by founder Lori Carcich, who was also “supported by her awesome crew” Kyle Cammon and Scott Touchton.
“Starting a whiskey company is kind of risky and ballsy,” Carcich began, “Kind of like having a different shaped bottle.” She designed the tall slim bottle to fit easily in a smaller hand (females) and that she had looked at 77 stores during the research and development period to make sure it would fit easily on shelves. The artwork on the label is reminiscent of the stitching on a cowboy boot and the five-star symbol is a bow to the five arms of the military.
(Carcich also supports a couple of non-profits that focus on supporting the military.)
Country Smooth is distilled in Lawrenceburg, Indiana and bottled in Nashville, Tennessee. Carcich chose Nashville in another nod, to the home of country music.
The whiskey, Carcich said, is made from 94% corn and aged in bourbon barrels, “essentially a bourbon” whiskey. And stay tuned because in January 2021 Carcich is planning to release a bourbon at 116 proof, aged for six years and launching all over the U.S. Check the social media (links below) for announcements – they have a live concert series on Thursday nights, and have done nearly 20 shows so far.
Tasting Country Smooth
Women Who Whiskey LA Chapter president Kim Ohanneson said that the tasting would “make our whiskey dreams come true” and it did. Country Smooth is available in California and about seven other states at Total Wine for about $25.
Flavor profile: spicy, even in a cocktail there was no mistaking it. Popcorn kernel, unsalted butter, dried citrus and a very long length. And a bit of sweetness, like a rye whiskey.
Not as smoky as a bourbon, and far more spicy aromatics than a single malt. Wholly pleasant, in or not in a cocktail. Interesting to me is to have that flavor profile transfer in a cocktail and not be masked by other ingredients.
Others in the Zoom presentation found it smooth and inviting, and also noticed the tall slim bottle would work well in bar spaces. 43% ABV/86 Proof.
Suggested Cocktails:
Country Mule
- 5 oz of CS Premium Whiskey
- 4 oz of Ginger Beer
- Lime
- Dash of Angostura Bitters.
Country Heart
- 1 oz CS American Premium Whiskey
- 1 oz fresh lemon juice
- 1 oz bitters
- 1 oz orgeat
- 1 sprig of fresh rosemary singed (light flame)
LA Falls in Love with the Country (Signature drink for Women Who Whiskey LA) (Fall Drink as Well)
- 1 ½ ounces (3 tablespoons) Country Smooth Premium Whiskey
- 1 ounce (2 tablespoons) fresh lemon juice
- 2-4 teaspoons maple syrup, to taste (3 teaspoons recommended: the equivalent of ½ oz or 1oz)
- Pinch of ground cinnamon, optional
I made the “Country Club” from the recipe card that came with my kit
- 2 ounces American Premium Whiskey
- 2 dashes bitters
- 1 ounce (red, though it wasn’t state) vermouth
- Garnish with cherry
(For me, this was exactly like a Manhattan, right?)
https://www.instagram.com/countrysmooth/
https://www.facebook.com/CountrySmoothSpirits/
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Vintage Eve Circa 12/2017: Hot Toddy Or Cool Cocktail, What is Your Favorite Winter Drink?
I met a consulting client of mine at 9am in the morning this past month, he had something milky looking in his large coffee mug and proceeded to goad me into trying it. Hot Eggnog and cognac. My how toasty it was, and how toasty it made me feel.
He offered to have one made up for me, but lest I wanted my meeting to get detoured into the fun zone (we’re old pals too) I had to skip it.
Later that night I made up for it. Hubby had been scenting our home with apple cider cooking on the stove with mulling spices. I whipped out some Brandy, added a shot to each of our coffee mugs, and we thoroughly enjoyed our libations on the porch as the sun set.
All of this got me to thinking, what are your favorite holiday libations this time of year? So, as is my thing, I did a roundup on Facebook and asked my pals there. Here’s what you all are drinking this season, either at home or your fave bar:
Cari: We love mulled wine and Irish coffee (depending on the time of day) at our house!
Natasha: In the Caribbean we have Sorrel (hibiscus), hot or cold, only at this time of year, it’s a special holiday drink. I just brewed a gallon. (I asked if there wasn’t any alcohol in this and Natasha responded: Oh no hunny, we throw Caribbean rum in there.
Shirley: Hot Apple Pie – Traders Joes spiced cider warmed in the crock pot, add your favorite brand of dark rum. Ladle into your mug and top with whipped cream…yessirree!
Deb: Bonefish Grill ~ their Winter White Cosmopolitan – Look forward to it every year.
Reyka Vodka, Cointreau, St. Germain Elderflower liqueur, white cranberry juice and fresh lime juice.
Has floating cranberries in it too.
Celeste: My mother in law makes a hibiscus drink called Ponche. Like a hot punch/tea Typically with cut fruit and sugar can pieces inside…and a shot of tequila to really warm things up.
Cheryl: Disaronno on the rocks. (Actually never had that one. Might have to try as I do like almond. Looked it up: Disaronno Originale is an amaretto-tasting liqueur with a characteristic almond taste made in Italy.)
Lewis: A spiced ganache dark hot chocolate with whip cream on top and hot fudge drizzled. Also a spiced Caramel hot cider with whip cream on top. Can you imagine what you can fix up with Jack Daniels fire, like… Hot apple cider?
Tim: Whisky… although to be honest I like it in the winter, summer, fall, and spring.
Cynthia: White Russian and anything with eggnog!
Jackie: I make egg nog martinis, just Egg nog and vodka with a dash of cinnamon on top, so delicious and amazing to sip in front of the fire!
Rene: Rompopo. (Which is a Honduran eggnog. Here is the recipe: https://hispanickitchen.com/recipes/rompopo-hondureno-honduran-style-eggnog/)
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Gear up for the Holidays with stunning at-home cocktail creations from Empress 1908 Gin
This Holiday season, discover a new multi-sensory cocktail experience with Empress 1908’s delicious, all-natural gin. Handcrafted in small batch copper-pot stills, Empress 1908 is a collaboration between Victoria Distillers and the legendary Fairmont Empress Hotel in Victoria, British Columbia. Their gin pays homage to the Empress’ regal afternoon tea service, coupling the hotel’s signature black tea blend with carefully sourced botanicals in its recipe. The result is a spirit with a modern flavour profile that is at once lively, delicate, and opulent. Whether you’re looking for last minute gifts or a bold new way to enjoy Holiday-inspired cocktails, Empress 1908’s premium gin will elevate any Holiday celebration.
On top of traditional gin botanicals and Empress Blend tea, Empress 1908 adds grapefruit peel, ginger root, and cinnamon bark to their gin, lending it unique bright and peppery notes. Perhaps the most unusual botanical of all, butterfly pea blossom is also added to balance the gin’s citrus notes with a warm herbal earthiness and soft texture, and provide it with a lush natural indigo colour that transforms depending on the mixer. A twist on tradition, Empress 1908’s creative combination of botanicals, exquisite taste, and remarkable presentation provide the perfect base for a new aesthetic of Holiday cocktail creation.
Since it’s establishment in 2017, Empress 1908 has made a big splash in the world of spirits. It comes as no surprise that their award-winning gin has received praise on the local, national, and international stage, including but not limited to: The Canadian Artisan Spirit Competition, The Fairplex Los Angeles International Spirits Competition, The San Francisco World Spirits Competition, The World Gin Awards, The New York World Wine & Spirits Competition, and The World Beverage innovation Awards.
This Holiday season, we invite you to join the Empress 1908 story by creating— or simply enjoying— a new aesthetic of irresistible Holiday cocktails. Spice up the generic French 75 (or any other gin cocktail!) with Empress 1908’s exquisite taste, delicate aroma, soft texture, and remarkable presentation. The moment of creation is at hand.
Empress 1908’s Holiday favourites:
Cranberry 75
The perfect signature drink for your Holiday celebration! Sweet and tart, the Cranberry 75 is a festive spin on a classic.
1.5oz Empress 1908 Gin
0.5oz Lemon Juice
0.5oz Cranberry Juice
0.5oz Simple Syrup
Sparkling Wine (to top)
Garnish: Cranberries
Method: Shake on ice, fine strain into a chilled flute, top with sparkling wine. Garnish with cranberries
Cinnamon 75
Sugar, spice and everything nice! The Cinnamon 75 will be an instant Holiday hit.
1.5oz Empress 1908 Gin
0.75oz Lemon Juice
0.5oz Cinnamon Syrup
0.25oz Maple Syrup
Sparkling Wine (to top)
Garnish: Cinnamon
Method: Shake on ice, fine strain into a chilled flute, top with sparkling wine. Garnish with a cinnamon stick.
For the syrup: Combine equal parts sugar and water in a small saucepan over medium heat. Simmer with cinnamon sticks (approximately 2-3 per 1 cup of water) for about 15 minutes, or until the desired flavour is reached. Strain, and cool. Store in the fridge in a sealed container for up to 1-2 weeks.
Rosemary 75
Light and cheery, the Rosemary 75 is your new go-to Holiday cocktail.
1.5oz Empress 1908 Gin
0.75oz Lemon Juice
0.5oz Rosemary Syrup
Sparkling Wine (to top)
Garnish: Rosemary Syrup & Pomegranate Seeds
Method: Shake on ice, fine strain into a chilled flute, top with sparkling wine. Garnish with a rosemary sprig and pomegranate seeds.
For the syrup: Combine equal parts sugar and water in a small saucepan over medium heat. Simmer with rosemary sprigs (approximately 3-4 per 1 cup of water) for about 15 minutes, or until the desired flavour is reached. Strain, and cool. Store in the fridge in a sealed container for up to 1-2 weeks.
About: Handcrafted in small batch copper-pot stills, Empress 1908 Gin is a collaboration between Victoria Distillers and the legendary Fairmont Empress Hotel in Victoria, British Columbia. On top of traditional botanicals, Empress 1908 adds a signature blend of black tea served at the Empress Hotel, as well as butterfly pea blossom, an exotic herb that lends the gin a warm herbal earthiness and natural indigo colour. Empress 1908’s exquisite taste, delicate aroma, soft texture, and remarkable presentation set it apart from traditional spirits, and provide the perfect base for a new multi-sensory cocktail experience.
Empress 1908 Gin is a remarkable spirit that could have only been created in the city of Victoria, on beautiful Vancouver Island, where rugged mountains meet the beautiful Pacific Coast. It is a place where tradition is honoured, nature is revered, and artistic expression drives innovation. Perched on the edge of the continent, Empress 1908 is inspired and guided by the natural world. They embrace the wild, and respect both the saltwater that surrounds them and the pristine fresh water used in their gin. Empress 1908’s commitment to nature extends beyond the product to include sustainable production practices, including a geothermal cooling system used in their distillery. Empress 1908 is proud to be paving the way in sustainable spirits.
Empress 1908 Gin is now available for purchase in select liquor stores across Canada and the USA, and can be purchased online and shipped across North America.
Empress 1908 Gin Tasting With Founder Peter Hunt!
Enjoyed a virtual tasting and happy hour via Zoom recently with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails leading into Fall and Holidays.” Before the cocktail making part of the meeting we learned a bit from Hunt about Empress 1908.
Founding Empress 1908 Gin
Hunt is not only the founder, but he is also the master distiller in the Victoria, British Columbia based distillery. They launched in 2008, as a small family owned company, and then launched Empress 1908 in 2017.
In 2016 they had reached out to the Empress Hotel and drew ideas for their 1908 gin from the teas the hotel serves during their popular, and often sold out, afternoon tea. The 1908 number refers to the year the hotel first opened. (We visited the hotel last year where I had to try the gin myself. Here is the link to my social media post and photos.)
Hunt commented, “…We started with just a small wood-burning copper pot still. (Their stills are all made in Victoria.) My previous decade of bartending, and bar managing, a master’s degree in molecular biology, and work at the BC Cancer Agency’s Genome Sciences Centre, have brought art and science together to provide an ideal foundation for making fine spirits.”
Besides the same black tea used at the Empress Hotel, and the butterfly pea blossom mentioned below in the About section, Empress 1908 also incorporates other dried botanicals such as juniper, grapefruit peel, coriander seed, cinnamon bark, rose petal and ginger root. These botanicals account for a remarkable nose and flavor to the gin.
Cocktail Time
NYC based brand ambassador, Tracey Eden, led the cocktail making part of the tasting. I, of course, made the drinks in advance as I couldn’t even imagine trying to do it while also wanting to take notes. (I made them in one-half the suggested measurement, and though I did taste “on air” I reserved the remainder of drinks to have before dinner. So no, I don’t actually “drink in the daytime” during all of these Zoom presentations. We taste.)
The cocktails I made can be seen here in a less than a minute video. They included The Queen Bee with Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon. Then I made the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top. Both were very tasty and easy to make.
Hunt said there were at least 25 downloadable cocktail recipe cards on the website. Also interesting: the color of the gin changes from Indigo blue to purple/pink when tonic is added to it in a classic gin and tonic – their signature cocktail – and Hunt prefers Fevertree Elderflower for that drink. Looks like I’ll be spending a wee bit more time trying my hand at more Empress gin based cocktails!
About: Empress 1908 Gin is a remarkable spirit that could have only been created in the city of Victoria, on beautiful Vancouver Island, where rugged mountains meet the beautiful Pacific Coast. It is a place where tradition is honored, nature is revered, and artistic expression drives innovation. Perched on the edge of the continent, Empress 1908 is inspired and guided by the natural world. They embrace the wild, and respect both the saltwater that surrounds them and the pristine fresh water used in their gin. Empress 1908’s commitment to nature extends beyond the product to include sustainable production practices, including a geothermal cooling system used in their distillery. Empress 1908 is proud to be paving the way in sustainable spirits.
Empress 1908 Gin is now available for purchase in select liquor stores across Canada and (about 40 states in) the USA, and can be purchased online and shipped across North America.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
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