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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.
Pink Heather Cocktail
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 5/2018: A Trio of French Rosé Reviewed
I’m a sucker for Rosé wine, especially when the temperatures go up and the days are longer. It’s almost like an aperitif to have before dinner for us, on the front porch, as we watch our neighbors slowly filter by walking their dogs or walking themselves. So, this week, now that I’ve got you in a relaxed mood I hope, I give you three Rosé wines to virtual sample through me, and then go out and find for yourselves:
Château de Berne Inspiration 2017, $20
12.5% alcohol
70% Grenache Noir, 20% Cinsault, 10% Syrah
Color: Pale rose gold.
Aroma: fruit cocktail, peach, fresh sweet watermelon, pear, a cool stream running through a lush forest.
Flavor: Tingly (medium acid) hit me first, then fresh ripened apple, steely/concrete, much more fruit on the back palate and a finish of lemon-lime.
88 Eve pts.
From Tech Sheet: Château de Berne Inspiration a light, yet fragrant Grenache-dominant wine that will elevate any meal or happy hour with friends. The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity. After harvest, the Grenache, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.
Château de Berne Emotion 2017, $16
12.5% alcohol
50% Grenache Noir, 25% Cinsault, 25% Syrah
Cork: Synthetic cork that reminded me of a white marshmallow, this was a first for me.
Color: Very pale pink.
Aromas: Bright and aromatic fruit, citrus, lemon tart, cut pineapple, talcum powder.
Flavor: tart peach and pear, lemon, lime, sweet pineapple, mild to medium acidity.
88 Eve pts.
From Tech Sheet:
The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity. After harvest, the Grenache Noir, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.
Ultimate Provence Urban Provence 2017, $23
12.5% alcohol
45% Grenache Noir, 35% Cinsault, 15% Syrah, 5% Rolle
Color: rose gold, Swarovski crystal.
Aroma: peach, pink grapefruit, sweet ripe raspberry, plum, hard candy, cream, talcum powder, wet stream pebbles.
Flavor: fruit forward, strawberries and cream, but of tropical fruit, medium acid, mildly sweet finish.
90 Eve pts.
From Tech Sheet: Urban Provence is a dry rosé combining Grenache, Cinsault, Syrah and Rolle into a refreshing dry wine with bright red fruits balanced by spice. The grapes are harvested from Ultimate Provence’s 100-acre estate near the village of La Garde-Freinet, where the sandstone soils produce concentrated, aromatic fruit. After harvest, the grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling. The gorgeously etched bottle is reflective of the product inside: beauty, craftsmanship, quality and originality.
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.
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.
Luis Gerardo Méndez
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.
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.
From The Signal: Cocktails on the Roof 2018, how I miss these events!
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.
The Hemp Division Releases New CBD Sparkling Elixir
Just in time for those long, warm days, The Hemp Division has released its newest beverage, Spark. Spark is a memorable sparkling elixir with a hefty dose of CBD.
The Hemp Division starts with triple-filtered sparkling water and enhances it with a splash of fruit juice to serve up two flavors: Tangy Lime and Orange Mango. CBD-rich Hemp Extract is added to bring a refreshing spark to the beverage.
Both sparkling beverage flavors include:
● Zero THC
● Caffeine-free
● Aggregate CBD: 240 MG
● Available in cases of 12 – 12 oz. cans
Brothers, Paul and Michael Harney, co-founded The Hemp Divison in 2018. The goal of the Hemp Division was to create body-relaxing, mood-elevating CBD infusions that deliver a cool, calm, and delicious experience like no other.
“Spark was a natural extension to our line of teas and juices,” said Paul Harney, co-founder of The Hemp Division. “The ingredients are simple, just fruit juice, sparkling water and broad spectrum CBD that you can drink throughout the day.”
Both Spark flavors consist only of simple ingredients, which include:
Orange Mango: Triple filtered carbonated water, orange juice, mango puree, MCT Oil, CBD hemp extract, citric acid.
Tangy Lime: Triple filtered carbonated water, lime juice, CBD hemp extract, MCT oil, citric acid.
Spark is available for purchase online from The Hemp Division. A case of 12 cans is $45, however, lower subscription rates are available. To learn more about Spark, visit The Hemp Division website at: https://thehempdivision.com/product/spark-mixed-case/
The Hemp Division Instagram: https://www.instagram.com/thehempdivision/
The Hemp Division Facebook: https://www.facebook.com/thehempdivision
About The Hemp Division
In 2018, brothers Michael and Paul Harney launched The Hemp Division, a line of all-natural, handcrafted CBD teas. The Hemp Division’s CBD unique infusions deliver a cool, calm, and delicious experience, and strives to make everyday just a little nicer. The Hemp Division’s philosophy begins from the roots up, sourcing unique ingredients and grow their own hemp to create high quality blends. Natural and honest products, handcrafted in the Hempire State. https://thehempdivision.com/
Cali Orchards® by Mine Shaft Brewing, Announces The Launch of Cali Orchards® Hard Sparkling Water
Entering the beverage market this winter the founders of Mine Shaft Brewing (MSB) are proud to announce the launch of Cali Orchards® Hard Sparkling Water. Cali Orchards® Is the World’s Most Deliciously Flavorful Refreshing All-Natural Hard Sparkling Water Made With Real Fruit Juice As Nature Intended with Zero aftertastes.
Orlando, FL – Public Wire LLC – Entering the beverage market this winter the founders of Mine Shaft Brewing (MSB) are proud to announce the launch of Cali Orchards® Hard Sparkling Water. Cali Orchards® Is the World’s Most Deliciously Flavorful Refreshing All-Natural Hard Sparkling Water Made With Real Fruit Juice As Nature Intended with Zero aftertastes.
Once You Try Cali You Never Go Back!
As of this press release, Cali Orchards® has won every blind taste test against the biggest brands in the seltzer/hard sparkling water space. One of the things that separates Cali Orchards® from the top brands is that Cali Orchards® flavor and smell last the whole can and not just the first sip plus Cali Orchards® has ZERO sodium VS the top brands having from 5mg to 25mg of sodium per a 12oz can. Cali Orchards® is loaded with flavor VS Just a Hint of Flavor.
Cali Orchards® is proud to announce it will make its first public appearance in Northern California and across UT in early spring through its distributors. Carlson Distributing for all of UT and Saccani Distributing for its territory in northern California. “Carlson & Saccani have been great to us, and we are excited to be working with such incredible distributors with great histories” said Tim Nemeckay, President of MSB.
Cali Orchards® is all-natural, low calorie, low carbs, low sugar, gluten-free, and vegan – all with 5.0% ABV. On top of these healthier attributes, MSB partnered with a world leader in all-natural ingredients. It was paramount to work with one of the best companies in the world to create Cali Orchards® When we first started working with the company we said: Ask yourself, would you eat a peach, black cherries, orange or any other fruit if you only tasted it on the first bite, or it only had a hint of flavor. Would you eat raspberries and say “let me put lime juice on them” or “some fresh melon sounds good this morning but let me put some basil on it.” Probably not, so why would you drink a hard-sparkling/seltzer water with a hint of flavor and only on the first sip or some crazy combination fruit and herbs said Tim Nemeckay President of MSB.
Cali Orchards® Was Created with The West Coast in Mind. Sunsets, Endless Days, And an Active Lifestyle. We’ve Tested Our Product from The Beaches to The Mountains. As Nature Intended, Cali Orchards® Is Made with Real Fruit Juice. The New Summertime Drink Anytime of The Year.
To learn more about Cali Orchards® visit the website and follow the company on social media: https://caliorchards.com
Instagram: www.instagram.com/caliorchards/
Website: CaliOrchards.com
RIVIERA 31 AT SOFITEL LOS ANGELES AT BEVERLY HILLS UNVEILS ‘INDIAN SUMMER’ COCKTAIL COLLECTION
Los Angeles, CA – Riviera 31 at Sofitel Los Angeles at Beverly Hills has debuted a new cocktail menu inspired by the Angeleno lifestyle surrounding health and wellness.
Riviera
Director of Nightlife Aidan Demarest, who joined the Sofitel team in August 2019, has curated a limited-edition cocktail collection designed to cure the summer hangovers and embody the health-conscious City of Stars. In a town where there is no shortage of gluten-free, vegan and clean-eating spots, Demarest has introduced his first cocktail menu for the property entitled ‘Indian Summer.’
Comprising seven drinks, the menu offers both alcoholic and non-alcoholic sips perfect for a pre-holiday cleanse or Awards Season preparation. Demarest combines unique flavors with holistic ingredients that aim to wow the taste buds while leaving guests feeling refreshed. With innovative names such as “Tulum Bounceback” and “Yoga Deck,” visitors can work up a sweat on the dance floor and detox at the bar.
“My intention with this new cocktail collection was to pair our mixology experience with our vibrant eclectic world music program while keeping it clean and sexy. Using fall inspired earthly ingredients in light and fresh recipes, I created these cocktails to end the summer season and embrace fall on a health conscious note,” said Demarest.
The cocktail menu is made with fresh juice and his very own simple syrup made in house. ‘The Enlightenment’ ($20) is light and tangy using vodka, pomegranate juice, lemon and elderflower liquor topped with sparkling wine. For kombucha lovers, the menu’s reimagined Paloma ($20) will become their new go-to drink, combining blanco tequila, grapefruit juice, habanero and kombucha. For those looking for an elevated mocktail, the ‘Puff Down’ ($15) intends to detox with key ingredients like turmeric ginger syrup and lemon juice.
The West Hollywood watering hole has become a favorite among locals, visitors and celebrities looking for nonstop entertainment and handcrafted mixology. From the hotspot’s iconic Jazz Eclectic Nights every Monday to energetic Salsa Nights each Wednesday, there is constant fun and play at Riviera 31.
For more information on Riviera 31, visit https://www.esterelrestaurant.com/riviera-31
About Sofitel Los Angeles at Beverly Hills
Sofitel Los Angeles at Beverly Hills is a stunning hotel in LA offering elegant luxury accommodations and dramatic decor with an ambiance that combines see-and-be-seen excitement and the calm of an urban resort. Ideally situated on the corner of La Cienega and Beverly Boulevard, opposite the Beverly Shopping Center, this West Hollywood hotel is conveniently located near Cedar Sinai Medical Center, Rodeo Drive, Melrose Avenue, and Sunset Boulevard. Discover a unique blend of French fashion mixed with Hollywood glamour at this elegant hotel offering 295 rooms on 10 floors including 28 suites all featuring Sofitel’s luxurious feather top and state-of-the-art technology. Make the most of Sofitel Los Angeles’s numerous onsite amenities from the 2,500-square-foot gym SoFIT to the French cosmetology SoSpa and the Celebrity Hair Salon LeSalon. Have breakfast at our farm-to-table breakfast restaurant Esterel, join us for lunch or dinner at Cattle & Claw, our burgers and lobster SoCal Eatery and finish the night at Riviera 31 Lounge Bar for a night of breathtaking live music and unforgettable cocktails.
Riviera 31 at Sofitel Los Angeles in Beverly Hills is a sophisticated cocktail lounge that offers a sensual baroque take on flowers and their mystery and elegance, where the cozy ruby red and blue velvet sofas invite to lounge on under the gold Rococo ceiling. From legendary Jazz nights, Salsa Nights and DJ events, Riviera 31 hosts the best entertainment nights in town! Celebrities from Cara Delevingne to Imagine Dragons frontman Dan Reynolds and Kourtney Kardashian and Amber Heard have been spotted! Enjoy cocktails, tapas and communal plates that takes visitors on an epicurean journey through French coastal cuisine.
Tio Pepe Challenge U.S. Winner Announced – The U.S. Representative will Head to Jerez to Compete in the 2019 International Final
CHICAGO (PRWEB) – The results are in and Javier Ortega Diaz from Libertine Social in Las Vegas, NV is heading to Jerez, Spain to compete on behalf of the U.S. in the Tío Pepe Challenge International Final. This is the second time that the Tío Pepe Challenge took place in the U.S.
The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Javier competed against five other bartenders from around the U.S. on Tuesday, April 9 at Osamil Upstairs in New York City. The six competitors had to test their knowledge of Sherry through a blind tasting, showcase their use of a venencia (the tool traditionally used to extract Sherry from the barrel), and finally, to create a cocktail mixed with a González Byass Sherry.
The judges, which included González Byass Master Blender Antonio Flores, Tasting Panel writer Courtney Schiessel and González Byass Brand Ambassador Alvaro Plata, judged on all three aspects and selected Javier based on the creativity of using Tío Pepe in his cocktail and the knowledge and skill displayed.
Javier will go on to compete at the International Final, which will be held on May 15, 2019 during the world-famous Feria de Jerez. The top 15 bartenders from around the world, who have created the best Sherry cocktail recipes, will compete and battle it out live in front of a panel of renowned, international experts.
Due to the increased popularity behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.
In addition to Javier, the other five competitors in the 2019 U.S. Tío Pepe Challenge were: Tiana Dillard from Ford Fry Restaurants in Atlanta; Joshua Fossitt from Hospitality 201 in Chicago; Alexander Lazzari from Biltong Bar in Atlanta; Patrick McDonald from Chaval in Portland, ME; and Carlie Steiner from Himitsu in Washington, DC.
For more information about the competitions, please visit: http://www.tastingpanelmag.com/thetiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA
Winning Cocktail:
Sophia by Javier Ortega Diaz from Libertine Social in Las Vegas, NV
2 oz. Tio Pepe Fino Sherry
¾ oz. Solerno Blood Orange Liqueur
½ oz. Freshly squeezed lime juice
½ oz. Homemade kumquat, rosemary and thyme syrup
1 oz. Homemade sparkling hibiscus water
Add all the ingredients together except the hibiscus water. Shake and double strain in to a wine glass fill with ice. Top with hibiscus sparkling water. Garnish with sliced kumquats, rosemary, thyme and edible flowers.
About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy, Austria and the US.
González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions. From its foundation, the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.
Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazo de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to compliment the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.
González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, from Italy Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti, and from the US Row Eleven. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez were recently added to the portfolio.
Learn more at http://www.gonzalezbyassusa.com.
National Mocktail Week: January 13-19, 2019
SEATTLE (PRWEB) – Kick off the New Year with a new reason to raise a toast—it’s National Mocktail Week. The second full week of January (January 13-19) has been officially named National Mocktail Week, recognizing the desire by a growing number of Americans who are increasingly mindful of alcohol consumption habits and seeking alternatives to traditional drinks.
National Mocktail Week supports and celebrates the decision to drink non-alcoholic cocktails and encourages friends and family to do the same. The movement is spearheaded by Founder Marnie Rae. 15 years ago, Marnie got sober and it didn’t take long for her to realize that fun, delicious, grown-up cocktails were not an option in most of the hospitality world. Marnie founded National Mocktail Week as just one aspect of her movement to make Mocktails a standard on the drink menu.
“There is a growing trend calling for Mocktails to be served with greater frequency and fanfare in restaurants and in the home. With so many Americans choosing for a variety of reasons to lead an alcohol-free lifestyle, it makes sense that the call for Mocktails is on the rise and is not being ignored by those in the hospitality business,” said Marnie. “I believe the mocktail movement is about so much more than the drink – it’s about making guests feel welcome at our establishments and included in the moment.”
A Mocktail is a non-alcoholic cocktail which can consist of a wide range of ingredients like fruit juices, drinking vinegars, tea-based syrups and homemade bitters or shrub, herbs and spices, soda and other elements. And while the trend may seem new, some favorite mocktails are not. The Shirley Temple and Roy Rogers have been around for decades, but primarily associated for those under the legal drinking age. Now with the number of Americans choosing not to drink alcohol but still socializing and enjoying going out for a meal, the need for better and more Mocktails on the menu is needed.
While the reason for choosing to abstain from alcohol is personal and ranges from sobriety to wellness to pregnancy and religion (or how about those designated drivers) a person’s beverage selection remains thirst quenching. Here is a Mocktail recipe that is so good, who will miss the alcohol?
Pear Perfection – serves 12
4 peeled, sliced pears
1 1/2 TBS Fresh, finely grated ginger
1/2 tsp Cardamom
1 tsp Cinnamon
1/2 tsp Vanilla bean paste
2 TBS Honey
3 TBS Dark brown sugar
Bring to a light boil on medium heat. At boil, immediately cover and turn to low for 20 minutes. Turn off the heat and let sit covered for 20 minutes. Uncover and remove from heat. Allow to cool. Blend well.
To Serve
Combine 2 oz of base + 6 oz soda water in a shaker. Shake well. Strain into martini glass or serve over ice. Rim the glass with a sugar cinnamon mixture and a bare pinch of ground cardamom.
Everyone is encouraged to choose a mocktail over a cocktail during National Mocktail Week and show support needed to continue a healthy lifestyle. Better yet, give a new Mocktail a try!
“My goal is to educate and empower both sides of the bar on the importance of offering a crafted, delicious mocktail for those that don’t drink. Gone are the days of soda or iced tea in a pint glass with a straw,” adds Marnie.
For more information visit http://www.marnierae.com and join her at https://www.facebook.com/marnieraec, https://www.instagram.com/marnieraec/, https://www.pinterest.com/marnie_clark1/. Use #NationalMocktailWeek to share recipes and experience the best that Mocktails have to offer!
About Marnie Rae
Marnie, the Founder of National Mocktail Week, is dedicated to bringing Mocktails to the forefront of entertaining and hospitality. She holds a firm belief that the Mocktail movement is about a much bigger picture than a beverage. It is about making people feel welcome, included, thought of, and a part of something. For more information visit http://www.marnierae.com
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