Drinking In What Portugal Offers
This past May I spent two weeks in Portugal, specifically Porto and Lisbon and the areas we could reach easily from there. I concentrated my drinking on the local wine, port and cocktails, and that’s what I’m sharing today in this article. I did quite a bit of social media while there, so some of what I cover in this article can be seen in public photos on both Facebook and Instagram. So onward, here’s your taste from this remarkable place:
White, Rose and Tawny Ports: We started our journey in Porto with port wines when we were offered a white or ruby port during our check in at our hotel. White was new for us, so I jumped at the chance. Expecting something sweet like Sauternes, instead it was a dry white port. Not bone dry, but dry enough for me to notice. Later, when we tasted port at a winery (or two!) we would have both dry and sweet. The sweet white ports grew to yellow and brown with age, and those were very grand, and did remind me of Sauternes. The red ruby port – yes it’s like a red ruby in color – were very fresh, and it made me think that a person that enjoyed lighter red wines like Pinot Noir or Grenache may lean toward the rubies. The tawnies were my favorite, as most reminded me of a whisky, if whisky were sweet, and because they were aged the longest. We had some aged up to 20 years, and some rare vintage year ports as well. I didn’t become a fan of any one Port producer; I may need to do more “research” before I do. (There are Rose ports, though none of the port wineries we visited made them. We understood from one of our tour guides that it is a new thing, a fashion so to speak, for young drinkers and tourists. We did look for them, to try the novelty, but had no luck.)
Douro Valley: We had one day to tour the Douro Valley. The Douro river lies beautifully at the base of steep vineyards, and our tour van climbed very high to visit one and have lunch at another. The Douro Valley is famous for their port wine but the wineries also make non-fortified wines with Portuguese white and red varietals. As I’m not much of a sweet wine drinker, and I enjoy trying new wines, I enjoyed the Portuguese wines the most. At our dinners out we only ordered Portuguese wine.
Port Tonic: This may be difficult to replicate at home but here goes. In the heat of the summer it would be a treat to have. It’s made with a dry white port wine (it can be made with any port but white was the most popular), tonic water, ice, a spank of mint and a lemon twist. It is very refreshing. If I can find dry white port wine I will be making this again.
Gin and Tonic: Gin and tonic cocktails are certainly not a new thing. But some countries in the UK and Europe serve them up completely different than we do. They match the botanicals in the gin to the garnish. So think of a Hendricks Gin, that has cucumber as one of its flavors, served with slices of cucumber and maybe some juniper berries. (Gin has to have juniper as a rule.) Now, picture the wealth of gins with their wealth of botanicals, and the garnish choices are unlimited. Then, besides that, these G and Ts are served in large wine goblets – bigger than a Pinot Noir glass – and with an abundance of ice. Lastly, if you have a really good bar, they have a selection of Fever Tree tonics to add in. These are also uniquely flavored.
Wines: From whites, aka Brancos, like the inexpensive white wine Vinho Verde, and red table/local wine, aka Tintos, there is a LOT to try in Portugal. I’ve written about them after taking this Masterclass. I was familiar with some of the red varietals and I strongly suggest that you try the red blends that start with Touriga Nacional, Tempranillo or Alicante Bouschet, try wines from the Douro Valley as well as wines from Alentejo DOC, and try pairing Portuguese wine with food too.
Aperol Spritz: Though not a phenomenon in Portugal alone, know that if you visit Europe during the summer you will spy this orange-colored beverage on ice in wine glasses. It’s a mix of Aperol (orange bitter liquor), sparkling wine and tonic. If you are not an orange or a bitters fan, skip it, but if you are open to trying what the locals are drinking, now’s your chance.
Note on travel: Portugal is a popular destination in Europe these days. Their dictatorship was crushed in 1974 and it would appear that most travellers came after that, and only continue to grow. Based on the crowds we had in May I recommend avoiding the summer months when tourism, and the heat, only escalates. We had a fabulous tour guide in Lisbon; check out Diogo from Tours With Me Portugal for his contact. And if you only have a day like we did to tour the Douro Valley find this experience on AirBnb. Also, when in Lisbon check out Bairro Alto, we found exactly what Google promised, “After the sun goes down, an eclectic crowd gathers in the neighborhood’s quirky and trendy bars, while traditional restaurants let out the evocative sound of fado…”
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Esther’s Kitchen Announces New Winter Cocktails!
February 2023: Esther’s Kitchen Releases New Winter Cocktail Menu
LAS VEGAS, Nev. — Chef/Owner James Trees and Bar Manager Tucker St. John are excited to debut Esther’s Kitchen’s all new cocktail menu. The menu features nine new cocktails inspired by the flavors and feelings of the season, all priced at $15. These original cocktails feature winter flavors including baking spices, seasonal citrus, and unique takes such as the crushable She’s So Jalisco incorporating kiwi and shiso; The smoked rosemary and citrus forward Rosemarys Baby; and the spicy Loaded Question featuring notes of wild honey and anise. Esther’s has also included spirit-free cocktails.
The new cocktails include:
- Song Of The Sister: gin, Select Aperitivo, grapefruit, prosecco
A seasonal spritzer for the winter- surely the right selection
- Cello There: house-made limoncello, yuzu, seasonal citrus, triple sec
A bright, snappy crusher with crushed ice to match. Careful- it’ll catch up with you.
- She’s So Jalisco: tequila, kiwi, shiso, lime, demerara
An agave based lime and kiwi smash with light herbal notes. She’s so delicious!
- Lilikoi Kiss: black rum, Chinola passion fruit, Cynar, lime, Angostura
Tart and herbal, bitter and sweet. A tiki inspired banger to whisk you away to the islands.
- Rosemarys Baby: gin, Campari, Carpano Antica, smoked rosemary, lemon, egg
The best hybrid in the game, this balanced sipper starts fruity and ends bitter.
- Low Stakes Gambling: gin, Lillet Blanc, Cocchi Americano
A silky, mildly floral martini that even bond would bet on.
- Scottish Borough: Monkey Shoulder scotch, Punt e Mes, hazelnut, Amaro Sfumato
A silky, smokey rhubarb and hazelnut number with Manhattan feels.
- Cacao y Fuego: mezcal, chocolate, Ancho Reyes chile liqueur, Amaro Averna, allspice, egg
Smokey agave, cocoa, and baking spices with enough heat to warm the bones in winter.
- Loaded Question: Rittenhouse Rye, Damiana liqueur, Xtabentun Honey liqueur
Spicy, wild honey and anise notes. A spirit forward answer to the question: one more?
Spirit free cocktails include:
- Bolle Rosa: Lyres Aperitif Rosso, grapefruit, lemon. A tart, mouthwatering play on a classic spritz
- The Fall of Issac: apple, house-made caramel, lemon, cream. A tart apple fizz with notes of caramel and cream.
Cocktails are just one of the passionate parts that make up what many have called one of the best Italian restaurants in the country. Beverage selections also include Meletti amaro on tap for $12, curated local and imported beers, a value- and character-driven wine list, and as always, a wide selection of independent spirits.
Reservations are recommended and can be made at www.estherslv.com.
About James Trees & Esther’s Kitchen
Fresh, Seasonal, Local, Simple. These ideas shouldn’t be uncommon in the restaurant world, but are far too often overlooked. For Chef James Trees, after scaling some of the most impressive heights in the restaurant business with a who’s-who of celebrity chefs (from Michael Mina to Gordon Ramsay, Eric Ripert and many others), no ambition was calling him more than bringing it all back home. Esther’s Kitchen, named for the Great Aunt who was Chef James’ first mentor, is nothing more–and nothing less–than a local restaurant inspired by its Las Vegas Arts District neighborhood to elevate the simple, and simplify elegance. Grounded in the ingredient-driven cuisine of Italy, pastas, breads and nearly everything possible are made in-house; produce and proteins come from the best local sources available; wines are chosen for intrigue and value; cocktails are mixed to please you, not a bartender’s ego. It’s a restaurant you’ll want to call home.
Esther’s Kitchen has been fortunate to receive a number of accolades since opening including Gayot top 10 new restaurants in the US, 2018; 10 Best Las Vegas Restaurants and #1 Best Italian (USA Today) Best Italian in Las Vegas nods from Gayot.com, Thrillist and Desert Companion magazine; and “Best New Neighborhood Mindblower” from Las Vegas Weekly. In 2020, TripAdvisor named it a worldwide Travelers Choice, and most recently Thrillist tapped it as one of the best Italian restaurants in the country. Chef James Trees has been recognized as “Chef of the Year – 2019” by the Nevada Restaurant Association “Executive Chef of the Year, 2019” by the Silver State Awards, “Chef of the Moment” by VEGAS magazine and most recently “Chef of the Year” for the Desert Companion 2021 Restaurant Awards. Trees was also selected as a Finalist for the James Beard Award: Best Chef Southwest 2020.
1130 S. Casino Center Blvd., STE 110, Las Vegas, NV 89104
Guest Services: (702) 570-7864 info@estherslv.com
EsthersLV.com
Instagram/Facebook @EsthersKitchenLV
Wine Paris and Vinexpo Paris 2023, turning the spotlight on Be Spirits
The forthcoming Wine Paris & Vinexpo Paris exhibition, due to take place from 13 to 15 February 2023 at Paris Expo Porte de Versailles, is dedicating a hall to the spirits and craft beverage arena with a programme that promises to be more vibrant than ever.
2023, A LANDMARK YEAR FOR BE SPIRITS
- In terms of new features, Be Spirits will boast its own hall to make room for spirits from all backgrounds, from the craft distilleries to the household brands, and shed light on industry trends for professionals.
- The new format comes with a change in tempo stemming from a desire to meet the community’s needs through specific opening times, from 10 am to 8 pm.
- A new area, dubbed the Craft Pavilion, will be reserved for the upcoming generation, with young producers of spirits, RTDs, alcohol-free drinks, ciders and beers, allowing them to promote their products in an outstanding international setting. Featured producers will include Gin and Pastis from the Distillerie de l’Ort, produced organically by a brother and sister duo in the Perigord region; rum infusions from K’ribean Cocktail-Taleya, born of a family venture in Guadeloupe; Gin with lavender accents by the Le Vadrouilleur-Maison LC 1901 distillery in Haute Provence; and the craft aperitif Vylmer Apéritifs, also produced in Provence and inspired by the 1950s.
BE SPIRITS, AN EVENT WITHIN THE EVENT
In 2023, spirits, craft and alcohol-free beveragesare becoming even more significant with 20 % extra floor space compared with the 2022 event and 44 % new exhibitors. Alongside the many French exhibitors, international attendance will be very strong with the return of Belgium, Canada, the United States, Iceland, Italy, Japan, Romania, the United Kingdom and Switzerland. Alongside them will be Uzbekistan, the Czech Republic and Vietnam as newcomers to the exhibition in 2023.
BE SPIRITS, AN EVENT FOCUSING ON DISCOVERY
27 categories of spirits will be represented: Anise-based drinks, Armagnac, Cachaça, Calvados, Cognac, Cream Liqueurs, Brandies, Gin, Mezcal, RTDs, Rum, Rum infusions, Sake, Alcohol-free, Tequila, Tonic, Vermouth, Vodka and Whisky. New alcoholic drinks will enter the Be Spirits repertoire: Absinthe, liqueurs, bitter, Pisco (Peru’s national drink), Hard Tea and Shochu (the Japanese spirit), along with ciders and beers.
Making their debut in the Be Spirits hall are alcohol-free drinks which will come in a range of styles from semi-sparkling, spirits and beers to mixers and tonics, broadening the choice on offer in response to market demand.
EXHIBITORS FROM ALL BACKGROUNDS
International participants include Whisky, Rum and Vodka from Canada with Notaboo and sake and shochu from Japan with the Japan Sake and Shochu Makers Association and American RTDs Slim Chillers. French exhibitors will also share the limelight with attendance by the National Armagnac Marketing Bureau, Cognac with Château Montifaud, craft cream liqueurs with La Mentheuse, and Whisky from La Distillerie Warenghem with its Whisky Armorik.
Loyal exhibitors include the Consorzio di Tutela della Doc Prosecco, Anivin de France, Armagnac Castarede, Armagnac Veuve Goudoulin, BBC Vins et Spiritueux, Calvados Christian Drouin, Château de Saint Aubin, Cognac Dobbe, Maison Dolin, Drouet et Fils, Cognac François Voyer, Cognac Prince Hubert de Polignac, Dartilongue et Fils Armagnac, Delors Frères, Distillerie des Moisans, Distillerie Merlet, Distillerie de la Seine, Distillerie Jean-Paul Mette, Distillerie Longueteau, Domaine familial Louis Dupont, Eyland Spirits, Fire&Ice Beverages AG, Hardy Cognac, Hawkins Distribution, Jacoulot, Kaskad Diffusion, Les Bienheureux, Le Club des Marques, Les Jardins de l’Orbrie / So Jennie, Maison de la Mirabelle – Distillerie de Rozelieures, Maison Ferroni , Maison Peyrat, Michel Couvreur Scotch Whiskies LTD, Plus Oultre Distillery, Tesseron Cognac, Terre de Légende – Bruant Distribution, Tennessee Distilling and Vinet Delpech.
Among new exhibitors will be Arspirits, Armagnacs from Château de Lacquy, Black Mountain, Cognac Paul Giraud et Fils, JNPR, Distillerie de l’Ort, Distillerie Castan, Distillerie Miclo, Distillerie des Menhirs, Domaine de Coquerel, Dunrobin Distilleries, Groupe Geloso/Broue Alliance, Kratochvilovci, K’Ribean Cocktail / Taleya, Gaec du Clos de la Pommeraye, Godet Frères Cognac, Vignobles du Hour, Notaboo Corp, Famille Laudet / Domaine de Laballe, Maison Gelas, Saka Spirits, Slim Chillers, Spirignac, Shogga, Spiritique, Spiribam, Square Box / L’arrange Français and Univers Drink.
AN ON! PROGRAMME FUELLED BY CREATIVITY
As part of the ON! programme, the event will provide the stage for innovative events in a new area called Speakeasy, a nod to the illicit ‘speak softly’ bars of the Roaring Twenties. The 2023 Speakeasy by Wine Paris & Vinexpo will take an enterprising approach to on-trend topics in the world of spirits and mixology, yet maintain a very convivial atmosphere.
The battle of the Mixologists, a new event, will bring together the industry’s most creative figures. Speakeasy will also be the venue for masterclasses, conferences and panel discussions devoted to new trends and challenges in the global spirits market. The line-up already includes:
- a masterclass on Brandy curated by Lucien Bernard,
- a ‘Spirits’ masterclass by the WSET,
- a ‘Sowine’ conférence hosted by Marie Mascré, ‘Z (for zebra?): younger generations and their relationship with wines and spirits’,
- and masterclasses by the Japan Sake and Shochu Association.
The FEVS (French Federation of Wine & Spirits Exporters) will also reveal figures for French wine and spirits exports at its annual press conference on Tuesday 14 February at 10 am in the LET’S SPEAK WINE! area.
- THE INFINITE BAR
One of the go-to attractions at Be Spirits is the huge, 40-metre-long Infinite Bar which is a focal point in the Be Spirits hall and the point where business meets inspiration. In 2023, it will welcome European, Parisian and French bars to showcase the incredible creativity of the top mixologists or up-and-coming personalities on the bartender scene.
For more information, visit wineparis-vinexpo.com
About WINE PARIS & VINEXPO PARIS
Wine Paris & Vinexpo Paris is the annual event for wine and spirits professionals from around the world. Hosted in February at a key time of the year, it aims to offer a cohesive focal point for industry players centring on a comprehensive, relevant and inclusive range of products that showcases vineyard sites across the globe alongside all the French wine regions.
About VINEXPOSIUM
Vinexposium is the world’s leading organizer of wine and spirits trade events. The group boasts an extensive portfolio of iconic, high-performance events tailored to different market segments: Wine Paris & Vinexpo Paris; Vinexpo America, Drinks America; Vinexpo Asia; Symposium; Vinexpo China; WBWE Amsterdam; and Vinexpo India, along with Vinexpo Explorer and Vinexpo Meetings. Vinexposium also continues to enhance its digital portal, Vinexposium Connect, the high-performance business enabler where industry members can connect 365 days a year around the world and enjoy online networking and exclusive content.
What is Amaro, And Why You Should Try It
Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices—a blend that can include anything from cardamom to elderberry flowers. Then it’s sweetened with sugar syrup and aged, sometimes for years. – Wikipedia.
I have a fondness for bitters, all things Italian, dark flavors and aromas – so it’s no surprise that I have a fondness for Amaro. Over the years I’ve had it on the rocks after dinner – called a digestif – as well as alone to sample during classes and in icy cocktails. Let me share some of my favorites with you – not my absolute favorite brand of Amaro – I’m still exploring the differences, but what I’ve learned about Amaro that I hope will make you want to learn about it and try it as well.
The first that I mentioned was having Amaro as a digestif. I’ve been told that drinking bitters messages your stomach to fight whatever may be disturbing your stomach, so having bitters after a meal settles the stomach. I’ve often added bitters to a cocktail or had an Amaro after a large meal and did have positive results. Doesn’t hurt that I also love the flavor. My favorite is simply on the rocks with a lemon peel.
In a class organized by Fernet-Branca a few years back we examined seven different expressions from the Fratelli-Branca portfolio. (I have seven photos of our day here.) I learned a few things you may find interesting:
- The herbs and roots, 27 of them, used in the liqueurs come from four continents. So whatever they add, it’s been done in-house and from scratch.
- The recipe for each liqueur is a secret, even the order of when each ingredient is added matters and is also a secret.
- The flavors come from the ingredients: Monday the distillery smells of chamomile, Tuesday it’s espresso beans, and so on.
- Just some of the roots, spices and herbs include saffron, ginger, bitter orange, sweet orange, aloe, chamomile, Chinese rhubarb, peppermint, Myrrh…
- When we were told that Fernet-Branca cured cholera I had to Google that. “Bernardino Branca dreamed up (Fernet-Branca) in 1845 as a cure-all to treat cholera and spleen pain, among other conditions. For decades, it was even sold in American pharmacies…” (Read more here.)
I’ve had three of reputedly the most popular: Montengro, Averna and Fernet-Branca. This article on Liquor.com shares a few of the brands, and the differences: https://www.liquor.com/italian-amari-5079342
There are dedicated Amaro bars in Italy, and there is one Italian restaurant in Las Vegas that I’ve discovered so far, Monzu Italian Oven and Bar, that has a huge selection that I’m dying to explore. I want to sample them on their own, and in whatever cocktails the Amaro lends itself well to. So far at home I enjoy Amaro on the rocks, or replacing sweet Vermouth in a Manhattan.
https://www.fernetbranca.com/en
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.
Knox and Dobson Introduces Superior Ready-To-Drink Bottled Cocktails
(Los Angeles, CA) – Knox & Dobson toasts to their new collection of premium ready-to-drink bottled cocktails that are expertly designed to be shared with friends, so simply Open, Pour, and Enjoy!
Knox & Dobson’s new bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development. Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters. From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.
“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “ says Levy. “Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”
Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street is where Levy spent most of his adolescence in the ‘60s and 70’s hanging out “on the corner” with neighborhood kids who remain lifelong friends. Knox & Dobson is as much an elevated on-the-go craft beverage experience as it is a distillation of hometown pride and a love of bringing people together.
Each Knox & Dobson bottled cocktail is 200 milliliters and features two servings. Whether you are a classic Martini drinker (34% ABV), this is a take on the classic combining gin with dry vermouth to create a flavor profile of an aromatic gin martini that is slightly earthy and refreshing to drink. Lloyd Jones recommends serving this cocktail up or over ice, garnished with olives. Old Fashioned aficionados (38% ABV) can savor this cocktail which consists of straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters with tastes of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak. The Improved Whiskey Cocktail (35.42% ABV) – made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters – has a spiced flavor profile combined with American oak, citrus, along with bright and deep cherry notes. This is a whiskey cocktail that is meant to be sipped and savored. Finally, the Rye Manhattan (36% ABV) is made with straight aged rye whiskey, sweet vermouth, and Angostura bitters. The tantalizing pairing of the aged whiskey combined with the aromatic Italian-style vermouth creates a spice, citrus and charred oakwood profile that will have anyone asking for another round.
Who’s ready for happy hour? And, if your go-to cocktail isn’t on the menu just yet, don’t worry. The Knox & Dobson bar cart will be rolling this Summer with more cocktails on the way and no shortage of inspiration. Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice and each cocktail features two servings, perfect for sharing, so simply chill, Open, Pour, and Enjoy!
Knox & Dobson is available for delivery anywhere Nationwide, so visit www.KnoxandDobson to order your new favorite bottled cocktails today. Knox & Dobson is now available at 15 Total Wine & More California stores – Brea, Daly City, Long Beach, Northridge, Pasadena, Rancho Cucamonga, Redondo Beach, Roseville, San Diego, San Jose, San Mateo, San Ramon, Temecula, Thousand Oaks, Tustin and soon to be in all 28 Total Wine & More California stores; Bristol Farms South Pasadena and soon to be in all 14 Bristol Farms California stores; Bar Keeper Los Angeles; Cypress Liquor Los Angeles; Everson Royce Bar Pasadena; Gerlach’s Pasadena; Highland Park Wine; K&L Wine Merchants in Los Angeles and San Francisco; and The Ace Hotel in Downtown Los Angeles. To see the full list of locations, please visit Knox & Dobson’s Find a Stockist.
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About Knox & Dobson:
Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Our multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true craft cocktails created to simply open, pour, and enjoy. That’s something we can all toast to!
Knox & Dobson Awards:
Beverage Testing Institute (BTI) Gold Medal – Knox & Dobson Old Fashioned 2022
Beverage Testing Institute (BTI) Silver Medal – Knox & Dobson Improved Whiskey Cocktail 2022
Beverage Testing Institute (BTI) Bronze Medal – Knox & Dobson Martini 2022
San Francisco World Spirits Competition (SFWSC) Silver Medal – Knox & Dobson Old Fashioned 2022
San Francisco World Spirits Competition (SFWSC) Silver Medal – Knox & Dobson Improved Whiskey Cocktail 2022
San Francisco World Spirits Competition (SFWSC) Silver Medal – Knox & Dobson Gin Martini 2022
San Francisco World Spirits Competition (SFWSC) Bronze Medal – Knox & Dobson Rye Manhattan 2022
San Francisco World Spirits Competition (SFWSC) Silver Medal – Knox & Dobson Bottled Craft Cocktails. Designer: Knox & Dobson 2022
Photo Credit: Jakob N. Layman
Social Media: Follow Knox & Dobson on Facebook @KnoxandDobson and Instagram @knoxanddobson
Knox & Dobson
Holland America Line Wins ‘Best Beverage Menu’ for New Concept Half Moon Bar at the 2022 VIBE Vista Awards
SEATTLE /PRNewswire/ — Holland America Line took home a win for “Best Beverage Menu’ for its newest onboard bar — Half Moon Bar — at the 2022 VIBE Vista Awards that were presented during the VIBE (Very Important Beverage Executives) conference this week in Carlsbad, California. The award spans the entire beverage industry and competition included a collection of restaurant groups, hotel chains, casinos and more.
Half Moon Bar is an immersive experience looking at the history of cruising through the lens of a cocktail.
Holland America Line’s Half Moon Bar is a new concept for the brand that was exclusively introduced aboard its most recent ship, Rotterdam, which launched in November 2021. The venue is an immersive experience looking at the history of Holland America Line and cruising through the lens of a cocktail. Each drink comes with a fascinating tale of its inspiration that is vividly described in the bar menu for guests to peruse.
“Holland America Line has a rich history of nearly 150 years, and with Half Moon Bar on Rotterdam we wanted to create a bar concept that celebrates our story with an immersive menu, and it’s quickly become the most popular bar on board,” said Michael Smith, senior vice president, guest experience and product development for the cruise line. “We are honored to be named best beverage menu for Half Moon Bar, selected from across the beverage industry, and we thank the panel from Johnson & Wales University for recognizing our commitment to giving our guests an exceptional experience.”
The creative cocktails at Half Moon Bar aim to take guests back in time, on a journey though Holland America Line’s history. Drinks on the menu include:
- “The Original” celebrates the line’s first ship, Rotterdam I, made with a Dutch gin and a hint of single malt Scotch, ingredients inspired by the building of the ship and Holland America Line’s Dutch beginnings.
- “De Halve Moon” is an ode to the Dutch sense of exploration and the botanical wonderland Henry Hudson found in present-day New York, made with Old Duff genever, lemon rosewater shrub and DDG Bitters.
- “Three Mile Run” is a prohibition cocktail that tells the story of Holland America Line Prohibition-era cruises to nowhere for New Yorkers, where cocktail bars on the ship could be legally open. It is made from a combination of lemon, honey and gin for a Bee’s Knees, whiskey for a Gold Rush or rum for a Honey Bee.
- “May She Be Blessed” is an ode to the godmothers who bless the Holland America Line ships, made with champagne and a choice of essence.
- “Rotterdam VII” is dedicated to its namesake ship and the ship’s unique blend of tradition and innovation, made with smoked gin and maraschino cocktail.
The VIBE Vista Awards recognize the top performers in the beverage industry through the creation, training, execution, management and on-going positive results of beverage programs. Entries were reviewed by a panel of Johnson & Wales University beverage faculty, staff and alumni and were judged on positive beverage sales initiatives, efficient operational innovations and training and service programs producing high quality standards. VIBE Conference is the premier annual event for chain and hotel adult beverage executives and suppliers.
For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.
Find Holland America Line on Twitter, Facebook and the Holland America Blog. Access all social media outlets via the home page at hollandamerica.com.
About Holland America Line [a division of Carnival Corporation and plc (NYSE: CCL and CUK)]
Holland America Line has been exploring the world since 1873 and was the first cruise line to offer adventures to Alaska and the Yukon nearly 75 years ago. Its fleet of premium ships visits nearly 400 ports in 114 countries around the world, offering an ideal mid-sized ship experience. A third Pinnacle-class ship, Rotterdam, joined the fleet in July 2021.
The leader in premium cruising, Holland America Line’s ships feature innovative initiatives and a diverse range of enriching experiences focused on destination exploration and personalized travel. The best live music at sea fills each evening at Music Walk, and dining venues feature exclusive selections from Holland America Line’s esteemed Culinary Council of world-famous chefs.
Discovering Knox and Dobson Ready To Drink Premium Cocktails
A few weeks ago I attended the Masters of Taste preview in the locker room of the Pasadena Rose Bowl. The participants that evening were a sampling from the main event and it’s safe to say that that event, held April 3 and also written about in this blog, were all masters of their craft in dining, desserts and beverages. As this is a wine and spirits blog, it’s only apropos that I share the one boozy item that stood out. You’ll be surprised to learn that it was a classy bottled cocktail – newly minted from a company called Knox and Dobson – with the most amazing flavors and the same ABV as any cocktail you would order in a fine bar.
At the preview I just inhaled samples of two of the four the company had created. This was their recent social media post about the pre-event, “Our first event at the Masters of Taste Media Preview serving our Knox & Dobson Martini, Old Fashioned, Improved Whiskey Cocktail and Rye Manhattan cocktails CRAFT ON DRAFT!” (From Eve: the idea that you can get a cocktail on draft instead of batched sounded incredible, and they were. Some busy bartenders make their more popular cocktails in advance, and keep them in glass or plastic in the well of the bar to serve as needed.)
I did speak with Creative Director Peter Lloyd Jones for a moment (they were slammed at this pre-event) and learned that they came up with the idea while working at the popular Raymond 1886 in Pasadena. Imagine a pre-made cocktail made by mixologists that you know know their trade well.
Being Eve…well that teaser tasting just wasn’t enough. My visible salivation required that they send me home with samples for full review. This is what happened next.
Each pretty black bottled cocktail serves two drinks. I had four different bottled cocktails, and being the good sport I am known to be, I shared all of them with my husband. Below are the cocktails and what we thought of each:
Per their recommendation, I kept them in the refrigerator (they also suggested that you can store in the freezer) before serving.
Martini
“Aromatic gin martini, hint of dry vermouth, citrus, slightly earthy, juniper forward and refreshing.”
EB: I’m a Gin Martini girl. With that said I usually add a little Lillet Blanc (White Bordeaux wine with quinine and other botanicals) and/or an orange peel when I make one at home. Not wanting to change a thing, I tried the K and D as it was made, and it was pretty perfect. Crisp, definitely earthy with savory Umami notes as well – and I could imagine it as a perfect pairing with sushi. Interesting.
Old Fashioned
“Straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove and American oak.”
EB: Lively spices, toasted oak and dried citrus fruit on the nose and palate – so much more than in your average Old Fashioned! Had to wonder how they did that. Really tickled my taste buds on the first sip. Looks like I need to buy orange oil, it may have been what gave the cocktail a slight orange glow too. Maybe the orange oil brings out the spice. Very tasty stuff.
Improved Whiskey Cocktail
“Made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters. This cocktail has a spiced flavor profile and is combined with American oak, citrus, along with bright and deep cherry notes.”
EB: Sweet, smoky, spicy and citrusy on the nose. (My favorite combination in a brown spirit cocktail!) Lots of cinnamon and sweet charred oak on the palate, the drink is very much spice-driven. The citrus elements joined the spice, dancing across my tongue, and together they held on for a long finish, making all of the notes come together for a home run.
Rye Manhattan
“Rye Manhattan cocktail with straight aged rye whiskey, sweet vermouth and Angostura bitters. Combined with aged whiskey, the aromatic Italian-style Vermouth makes for a terrific flavor profile with spices, citrus and charred oak wood.”
EB: Lots of fresh orange on the nose, the bitters and warm oak that I just wanted to cozy up to! The spice comes out forward on the palate; the oak is strong as well, then the juicy orange rounds everything out nicely!
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$15 a bottle retail and $10 wholesale. Get yours here: https://shop.knoxanddobson.com/
More info here:
https://www.facebook.com/KnoxandDobson/
https://www.instagram.com/knoxanddobson/
https://www.knoxanddobson.com/
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.
S Bar At Mandalay Bay Covers All of Your Senses
Back in December, a few days before their opening on New Year’s Eve, I shared news about the latest S Bar in the Mandalay Bay in Las Vegas. Unable to attend that first night Eddie and I rectified our loss by visiting them two weeks later. From the outside in, we were excited with just how the place looked. Once seated we had our chance to sample as much as we could – the atmosphere, art, drinks, food and music – and by the end of our time there we were left thinking, this is not the bar for selfies and to be seen, at least not for us. This is the bar of 2022, where all of your senses will be gratified in luxury. Let me share why. (And for those of you that just want to skip reading, photos and videos can be found here and here.)
Photo: S Bar website
The Space
I took a lot of photos of the S Bar before we even entered, it’s that grand looking. When you exit the parking garage elevators onto the Casino floor it is one of the first things you see on your immediate left.
Gold glimmers, lights from the interior flicker to catch your eye, and the hostess waits for you to find your way to her. Once inside the big sparkly bar will definitely catch your eye, in the center of the room and a fantastic focal point. But then, after you are seated on one of several cozy areas, your eyes will be drawn to the framed black and white photographs all around you, and the two from the owner Sam Nazarian’s private contemporary art collection that he removed from his home to share with his guests: a large Marilyn Monroe and a second piece of art, a seated naked woman. Both will make you catch your breath.
There were two main sitting areas, and a third private VIP lounge tucked away and conveniently located near one side of the bar – giving the impression that you would have private access to the bar. This is intentional.
Near the front entrance is an area for musicians. On this night we benefitted from a talented electric violinist that played along to current popular favorites. She was amazing.
Then at this point, before you have really taken it all in, one of the many attentive members of the service staff will greet you, offer you several types of water, offer the drink and food menus.
The Drinks
We usually order our favorite drinks at bars. But when it’s a new bar, with what we understood to be very experienced barmen, we asked our server which cocktails she thought we might like based on our tastes.
Neither of us like sweet drinks, and she made great suggestions.
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Eddie went for “The Second Rodeo” which was described on the menu as Green Chile Vodka, Spiced Hibiscus, Lime and Rose Kombucha. Eddie has never had any of these ingredients, and I was proud of him for trying something out of the box. And one of the reasons the drink was suggested was because it came on fire. After blowing out the flame Eddie had his taste and declared it spicy but not too spicy, and enjoyed all of the unique flavors.
Another recommendation was for me, to try the “Palm Reader” which was crafted with Bourbon, Cacao Rum, Licor de Elote, Palo Santo and orange bitters – and if you watch the video you can see that our bartender also served the drink on the rock with a little bit of white chocolate shavings! After we lingered over these for an hour…we did try our usual Sazerac (for Eddie) and an Old Fashioned (for me) and they were just as yum-worthy.
A note on the bar itself: all top notch equipment including cut crystal mixing glasses, copper jiggers and strainers, clear ice (they even have clear tall Tom Collins ice), and house-made simple syrup and bitters.
The Food
We started with the Charcuterie board and probably could’ve stopped there as it was more than enough for two for dinner with all kinds of meats, cheeses, nuts, jellies and toasted Crostini. But we didn’t. The “Tarte Flambee” flatbread that came next just slayed us, it was described as a loaded potato on flatbread and it didn’t disappoint as it was loaded with onion, bacon, Crème Fraîche, Fromage Blanc and chives! We finished with a beautiful Tuna Poke tower with large wonton chips.
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Friends we were happily surprised to discover sitting at the bar had the Deviled Eggs, Wagyu Sliders and were about to order the Charcuterie board and Lobster Mac when we left!
Conclusion
Walk, don’t run as I know you will be dressed nicely, to the new S Bar in Mandalay Bay for your slice of heaven soon. https://www.sbe.com/nightlife/s-bar/las-vegas
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.
New Deal Distillery’s Driftwood Libations offer premium ready-to-drink cocktails
PORTLAND, ORE. (PRWEB) – After a long day at work, not everyone has the time, patience, or know-how to make a balanced cocktail – but thankfully, New Deal Distillery does. So, let them fix you a drink! New Deal Distillery’s Driftwood Libations line https://newdealdistillery.com/driftwood-libations offers pre-mixed cocktails that only need to be poured, stirred, and garnished – truly bringing bar quality cocktails to your kitchen.
It is no secret that COVID-19 has changed the way that the general population imbibes. The RTD category has exploded in popularity and as consumers’ interest has grown, so has that of beverage producers. This boom led to some truly amazing canned cocktails but there was still something missing from the market. As New Deal’s owner and head distiller Tom Burkleaux explained, “the goal of the Driftwood Libations project was to craft an elevated RTD cocktail, something you might serve up to impress a guest, to celebrate a special occasion, or to truly treat yourself”.
Cue the Driftwood Libations flagship – The Driftwood Manhattan. This cocktail classic is crafted with three-year straight rye whiskey along with house-made vermouth and bitters. All that’s needed is a glass and some ice to enjoy. The success of this ready-to-pour and easy-to-drink cocktail inspired yet another classic, a Brandy Old Fashioned crafted with New Deal distilled Willamette Valley wines. This was soon followed by an Espresso Cocktail that infused house distilled vodka with cacao nibs and Portland-roasted Marigold Coffee, Burkleaux maintaining that “if wide-leg jeans get to come back, so do Espresso Martinis”.
This trio will soon be joined by a Negroni Blanc and Vesper Martini, with more expressions in the works. Looking to buy your friend a round? New Deal Distillery’s Driftwood Libations are now available for shipping to 40+ states: https://shop.newdealdistillery.com/
More about New Deal Distillery:
New Deal Distillery has been making high quality, craft-distilled spirits, inspired by the DIY culture of Portland, Oregon since 2004. All of their artisan spirits are made in small batches with Bull Run water and natural and organic ingredients, sourced locally whenever possible. For more information visit newdealdistillery.com or email info@newdealdistillery.com.
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