Discovering Knox and Dobson Ready To Drink Premium Cocktails

April 22, 2022 by evebushman

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!

$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

January 28, 2022 by evebushman

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. 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.

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

New Deal Distillery’s Driftwood Libations offer premium ready-to-drink cocktails

December 29, 2021 by evebushman

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.

Watkins Is Feeling Sweet About New Bitters Launch

October 28, 2021 by evebushman

The heritage spice and extract company breaks into bitters category with two classic flavors to elevate cocktails and mocktails this holiday season

WINONA, Minn.,/PRNewswire/ — Just in time for holiday toasts and seasonal sips The Watkins Co. is bottling everything it has learned from 150 years of perfecting flavor and bringing it to liquor stores and cocktail/mocktail lovers across the U.S. Watkins Bitters are crafted from natural, high quality ingredients to create complex flavor profiles in two classic varieties: Aromatic and Orange. They are the perfect holiday complement to top shelf liquor selections or as a flavor boost to winter mocktails.

Watkins breaks into bitters category with two classic flavors to elevate cocktails and mocktails this holiday season.

The new Watkins Bitters are made with premium-grade quality fruits and spices, with no artificial colors or flavors:

Watkins Aromatic Bitters are crafted with Watkins vanilla beans and flavors derived from natural ingredients like dried tart cherries, hibiscus flowers and quassia bark.
Watkins Orange Bitters combine the sweet zest of orange with Watkins flavor favorites clove and cardamom in this classic cocktail enhancer.

A trusted brand in home kitchens for generations, this new offering is a natural step for Watkins who saw an opportunity to bring its at home flavor expertise to a growing number of home cocktail and mocktail enthusiasts. Both bitters come in 4 fl. oz. and 11 fl. oz. glass amber bottles with a beautifully-designed label to add a note of distinction to any home bar.

“It is not just home cooking that saw an upward trend this past year; we now have quite a few home cocktail enthusiasts who have been perfecting their mixology skills,” says J.R. Rigley, president, The Watkins Co. “Our focus has always been on providing consumers with the very best at home flavor experience, so moving into the beverage category and meeting a need for bitters carefully crafted with natural ingredients is a great opportunity for us—and great news for home bar aficionados looking for accessible, high quality flavorings.”

All Watkins products are Non-GMO, free from dyes, high-fructose corn syrup, added MSG and other artificial ingredients. Watkins Aromatic Bitters and Watkins Orange Bitters are now available online at Watkins1868.com, amazon.com and at select liquor stores nationwide. The MSRP is $8.99 (4 fl. oz.) and $14.99 (11 fl. oz.).

About The Watkins Company
Crafted in the USA since 1868…Naturally.™ Watkins is committed to making gourmet flavoring products from high-quality ingredients, meaning they have no artificial flavors and colors, GMOs, corn syrup or gluten. From the bluffs high above the Mississippi River in Winona, Minnesota, comes the purity of The Watkins Company. Our tried-and-true products have been good and natural through and through since 1868.

DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG

June 2, 2021 by evebushman

VENICE, California – THE BRIG, the iconic Westside watering hole, reopened on Friday, May 28, 2021. Owned and operated since 2000 by the reputable Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza), are newly joined by notable Los Angeles restaurateur Jared Meisler (Nueva, Roger Room, The Friend & The Little Friend). Fresh off their recent successful launch of Nueva, the trio has teamed their talents in reintroducing their fans to THE BRIG 3.0. Taking guests back in time to experience what was Babe Brandelli’s original Brig, featuring a late sixties mid-century esthetic of terrazzo floors, wood paneling, light earth-toned walls, smooth sounds of vintage Soul, Rock & Roll, and of course, Babe’s raison d’être – boxing.

Photo credit: Rob Stark Photography.

THE BRIG, located at 1515 Abbot Kinney Boulevard (where it meets Palms Blvd.), with its bohemian charm and charisma reflecting the neighborhood’s diverse spirit, has always been the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.

The Babe’s other passion, THE BRIG’s drink menu, has been re-mastered by Meisler and the reputable Raul Yrastorza, who crafted the tequila and Mezcal collections at Nueva, El Carmen and Las Perlas. The bountiful options include playful takes on boxing-centric craft cocktails, a who’s who of local brewers, California winemakers, kombucha and sparkling cider craftsmen, as well as a fresh take on the obligatory spirits menu. And to make a good situation even better, Meisler and the Reiss’s have invited sought-after sandwich aficionado UNCLE PAULIE’S to join the party, setting up shop at the far end of the bar, offering their classic Italian-American sandwiches in-house to match the playful beverage program.

THE BRIG’s storied marquee guides visitors to its entrance. Once through the weathered door, guests are greeted by a newly refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. On the left lies a long Brazilian mahogany bar handsomely fitted with nougat leather barstools accentuated by brass fixtures. Behind the bar, patrons can ogle THE BRIG’s broad collection of distinctive spirits showcased below three large rectangular wood-framed mirrors that allow guests to observe the comings and goings around the room. There are three large flat-screen televisions perfect for upcoming spectating events. Complementing the bar are intimate mahogany banquettes covered in camel ultra-suede. Venturing deeper into the hull of THE BRIG, find subtle rise leading to an elevated play area where L-shaped, camel-colored bench seating frames the vintage maroon Valley-Dynamo billiard table. Large globes hang from the ceiling, effusing soft light reflecting off back-painted mirrors, flowing with varying shades of colored glass. The walls are adorned with Ellsworth Kelley-inspired mid-century geometric works of art.

At the rear of the bar is the entrance to the newly added expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural. Guests can lose themselves in this spacious outdoor seating area as they wind through a mix of Ficus trees and colorful picnic-style tables and benches reminiscent of the mysterious corners and out-of-the-way spots found in yesterday’s fern bars. The setting exudes the relaxed southern California style and vibe for which Venice is known. Whether it is a warm summer evening or First Friday, it will be the place to see and be seen.rum

THE BRIG continues with its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime. HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks. Meisler also adds a SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (For a complete list, please visit THE BRIG’s online drink and spirits menu)

THE BRIG is open for service Monday – Friday from 4:00 p.m. – 2:00 a.m., and Saturday & Sunday from 12:00 p.m. – 2:00 a.m. For those seeking a refined private experience, THE BRIG offers customized Private Events by appointment.

Beverages will be available for takeout.

ABOUT JARED MEISLER:

Jared Meisler, raised in Los Angeles, discovered his passion for nightlife and bringing people together while playing music in clubs on the Sunset Strip. Meisler began his career promoting shows and parties and booking fellow musicians and DJs in old mansions and warehouses throughout Los Angeles. In 2006, Meisler partnered with restaurateur and hotelier Sean MacPherson. Together they opened Bar Lubitsch, an art deco-styled Vodka bar in West Hollywood, then the instant classic – The Roger Room, followed by The Pikey, a high-end pub on the Sunset Strip. Desiring to expand his network, Meisler partnered with Artist Andre Saraiva to open The Friend, in Silverlake which instantly became a hub for artists, musicians and all creative types. The Friend, known as one of the coolest bars in town, expanded to Venice with The Little Friend. The Little Friend is located just behind the former Sunny Spot in Venice and led to the successful collaboration with Dave & Patti Reiss (Reiss Co) and the transformation of Sunny Spot into Nueva in 2020.

ABOUT DAVID & PATTI REISS (REISS CO):

Dave Reiss is an icon of the L.A. scene, responsible for opening Swingers on Beverly, Red, Sugar, The Brig, and half a dozen other properties. Patti met Dave while working in marketing at New Line Cinema, having spanned an extensive career in the entertainment industry from Warner Music Group to BMG. Patti is no stranger to the food world, having founded a family baking company patronized by hotels and gourmet food shops in the Twin Cities. After The Brig, Patti and her husband Dave opened a series of properties under the Reiss Co umbrella, beginning with Beechwood in 2004. Together, the two share an entrepreneurial spirit that has grown over the years into the vibrant Reiss Co portfolio of restaurant and bar concepts providing outstanding food, wine, cocktail, and service in exceptional spaces throughout their Los Angeles community.

THE BRIG

1515 Abbott Kinney Boulevard, Venice, CA 90291

310.399.7537

info@thebrig.com

For more information, the public can visit:

www.thebrig.com

Follow THE BRIG:

Facebook: @TheBrigVenice

Instagram: @thebrigvenice

Twitter: @thebrigvenice

Cheers to a collection of new cocktails at CASBAR Lounge at SAHARA Las Vegas

March 15, 2021 by evebushman

LAS VEGAS – Those who have been looking to shake things up with their cocktail game need to look no further than CASBAR Lounge at SAHARA Las Vegas, which recently unveiled a new cocktail menu from the resort’s award-winning beverage team.

Let your tastebuds go on an adventure with the Aromatic AV8, featuring Empress 1908 Gin, Crème de Violette, lavender syrup, lemon juice and egg white. Get exotic with The Brazilian Mula, made with Tito’s Handmade Vodka, Giffard Caribbean Pineapple Liqueur, Ancho Reyes Verde, lime juice and Q Ginger Beer. Stay up all night with a Spicy Espresso Martini, combining Remy 1738, vanilla spice and Ancho Reyes with espresso. Turn into a super taster with an Electric Feels, charged with Grey Goose Vodka, white cranberry, vanilla spice, lemon juice and sparkling wine, rimmed with tongue-tingling Electricdust, a revolutionary new flavor and sensation-enhancing dust powered by the Buzz Button flower that allows you to taste different nuances and flavors. Refresh yourself with the Blueberry Lemonade Mai Tai, which combines Cruzan Blueberry Lemonade Rum with Cointreau, fresh lemon juice and Orgeat Syrup. Kick things up a notch with the Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, prickly pear puree, lime juice and agave syrup, smoked with mesquite. The Cadillac Penicillin is sure to cure any case of the blues, with Glenmorangie 10 Year Scotch, honey-ginger and lemon juice, topped with Ardbeg 10 Year Scotch. Try a new take on a classic drink with the Overseas Old Fashioned, crafted with Jameson Black Barrel Irish Whiskey, Disaronno Amaretto, chamomile tea syrup and orange bitters. Or envision yourself overseas with the Mediterranean Martini, a combination of Ketel One Botanical Grapefruit and Rose Vodka, Lillet Rose, blood orange syrup, lemon zest and Q Grapefruit Soda. All cocktails are available for $15 each.

Guests can also enjoy non-alcoholic versions of classic cocktails for $13 each, including a Raspberry Mojito with Lyre’s White Cane Spirit, RIPE Mojito Juice, fresh raspberries, soda and mint; an Espresso Martini, featuring Lyre’s Coffee Originale, Lyre’s White Cane Spirit, fresh espresso and vanilla syrup; a Piña Colada, made with Lyre’s White Cane Spirit, coconut water, pineapple puree and mint; a Clover Club, featuring Lyre’s Dry London Spirit, raspberry syrup, lemon juice, simple syrup and egg white; or an Old Fashioned, with Lyre’s American Malt, Tippleman’s Smoked Barrel-Aged Syrup and Angostura Bitters.

Or, with the build-you-own highball menu, create a drink that is uniquely you by selecting your own vodka, bitters and soda for $14 each. A selection of reds, whites and bubbles, draft and bottled beer, snacks and cigars are also available at the stylish, 24-hour lounge.

Since welcoming back resort guests, SAHARA Las Vegas has followed a comprehensive outline of health and safety protocols under the resort’s SAHARA Cares program. Under this program, a number of contactless solutions were developed to assist with social distancing measures. Guests are encouraged to reserve cabanas, daybeds and even live table games for their party so that they can curate their own unique boutique experience.

The resort collaborated with health experts to establish several practices to minimize risk for guests and team members. For the latest update on the SAHARA Cares program, an updated list of resort venues and hours or to make a reservation, visit saharalasvegas.com.

About SAHARA Las Vegas

SAHARA Las Vegas is an all-encompassing resort and casino with 1,615 guest rooms and suites in three distinctive towers – including the AAA® Four Diamond Alexandria Tower, more than 85,000 square feet of flexible meeting space, two rooftop pools and a collection of acclaimed restaurants, bars and entertainment venues. The inviting casino occupies 60,000 square feet and features approximately 600 of the latest slot and video poker machines, 50 classic table games, Infinity – a premium gaming lounge, The Poker Room at SAHARA Las Vegas and a sports book operated by global gaming leader, William Hill. An impressive selection of culinary and cocktail offerings include Bazaar Meat by José Andrés™, named “Best Restaurant in Nevada” by Business Insider; CASBAR Lounge; Bella Bistro; Uno Más; Northside Café & Chinese Kitchen; Prendi; The Tangier; and more. Additionally, SAHARA Las Vegas is home to MAGIC MIKE LIVE Las Vegas presented by Channing Tatum. SAHARA Las Vegas players can also enjoy the perks of an Infinity Rewards membership, a joint loyalty program between SAHARA and its sister property Grand Sierra Resort and Casino Reno, that gives players the opportunity to earn and redeem rewards across both destinations. SAHARA Las Vegas is a minority-owned business certified by the Western Regional Minority Supplier Development Council. For more information, please visit saharalasvegas.com and stay connected on Instagram, Facebook and Twitter.

Red Root and Co Wins the Elixir Category at the 2021 Good Food Awards

February 20, 2021 by evebushman

HARRISONBURG, VA. (PRWEB) – Red Root & Co, a modern herbalism food brand, has achieved national accolades with their recent win in the 2021 Good Food Awards. Their Hops & Citrus Bitters was selected as a winner among 25 other products in the Elixirs category.

Photo credit: Friendly City Food Co-op

“We are beyond excited to be honored with a Good Food Award amongst such an impressive group of food crafters! Being selected as a winner validates our craft of herbalism and ethos in a truly meaningful way,” says Corey MacDonald, owner and founder of Red Root & Co, a small-batch producer of plant-based oxymels, shrubs, tonics, syrups, and bitters.

The Good Food Awards are just one part of the mission of the Good Food Foundation, which is “to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.” Over 2,000 entries from all 50 states are submitted each year. 2021 marks the 11th year the Good Food Awards have taken place.

By winning the Elixir category, Red Root & Co has proven they can make a great-tasting product while maintaining their position as a responsible food brand. The Good Food Foundation has stringent standards for entry, and winning a category puts the winner among a very select group of ethical food brands, along with national recognition. The Good Food Awards are unique, in that they are not just focused on responsible sourcing and business ethics, they are also looking for an unrivaled taste in each category. Winning first place in a category in the Good Food Awards can give a brand the boost it needs to become a household name.

Generally used in fine cocktails, craft beverages–or just mixed with soda–bitters also have a delicious place as aperitifs and digestifs. Red Root & Co inspires their customers to consume creatively with their bright and citrusy Hops & Citrus bitters, made with care using high-quality and organic ingredients. The Hops & Citrus Bitters are made with infusions of natural botanicals, including the tart notes of hops & citrus balanced by softer edges of berries and tulsi.

Red Root & Co uses the power of plants to elevate bitters and other herbal preparations as an integral part of a modern, health-conscious lifestyle. . When creating her products, herbalist Corey MacDonald takes all characteristics of each plant into careful consideration.

“Bitters are a great place to start introducing the vitalizing power of plants to a modern diet. Taken just as a supplement, bitters are a helpful aid before and after eating a meal, or just to calm a rumbling stomach,” says Corey MacDonald. “But we also love the role they play for the home bartender. Herbalists are people, too! And our bitters are part of some delightful cocktails and mocktails, and using our blends is a way to bring more of the plant world into your favorite indulgence.”

In years past, the Good Food Awards were a part of a weekend-long bash celebrating excellence in American food crafters with the public. This year, the festivities were held online, kicking off with a live stream of the Awards Ceremony and culminating in a virtual pop-up shop where you can shop all the winning products, starting on 1/25 and running through. Learn more about Red Root & Co’s Hops & Citrus bitters and shop online to try them for yourself here.

About Red Root & Co:

Founded by a certified herbalist, Red Root & Co was established on the premise that plants change lives. Each Red Root & Co recipe is crafted in the herbalist tradition using quality ingredients responsibly sourced – farmer-direct, organic or fair trade. The company’s herbal creations support healthy lifestyles with products for health & wellness, beverage, and culinary use.

About the Good Food Awards
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. Now in its eighth year, awards will be given to winners in 17 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

About the Good Food Foundation
The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists, and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile, and Good Food Merchants Collaborative.

Vintage Eve Circa 8/2018: What Did We Love the Most at Live and Dine LA?

February 16, 2021 by evebushman

Angeleno‘s annual Live & Dine LA event honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s culinary scene. Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails. This evening of culinary indulgences and refreshing libations is sure to make for a memorable date night, with its luxury lounges and unique tasting experiences under the stars and the Fairmont’s iconic (and romantic) fig tree.

Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.

But lets move on, sorry about that, my attention had definitely been happily taken over by all of the restaurants, wineries and spirit companies – no scooters needed. (Read on or skip to the photos here.)

The crowd of smart couples and singles meandered from one welcoming table to another. My favorites of the tables (I couldn’t do it all!) started with

Menhir Salento Winery represented by Gaetano Marangelli, where I tasted Italian wines from Puglia. Between the Pass-O white blend to the Primitivo – I was enchanted. I hope to go through a tasting of their complete line up soon!

From there I inhaled: the Crab Guacamole with shaved Truffle from The Nixon in Whittier, Garlic Crostini from HomeCooked, the incredible Burrata cheese from di Stefana, a refreshing Lillet-based (a white Bordeaux wine made with quinine and citrus) cocktail made simply with tonic, Chick Souvlaki from Cleo, Roasted Peppers from FIG, Provence’s Domaine de Cala Rose wine, Ocean Prime Watermelon Salad, looooved the Mongibello blood orange juice with Tito’s vodka, and Deviled Green Eggs and Ham from Boa Steakhouse stole the show until I had a Deviled Egg from Yardbird that was equally yum-worthy.

Moving to the other side of the fig tree my taste buds were further delighted with wheat-based Carbonadi Vodka from Italy, AN Catering Garlic Noodles, a carved tri-tip sandwich from Grand Food and Beverage, really tasty cocktails from Gratitude, and Viva Tequila 32 Reposado in my favorite cocktail of the day made with Grapefruit and lime juices, agave, orange bitters and Aperol!

Still not done I munched on a heavenly slice of Grilled Cheese with Summer Truffle from Salt in Marina Del Rey (well worth a short wait in line), killer Reposado cocktails from Gracias Madre in West Hollywood and more lovely Burrata from Mozza. Of final note guests really appreciated the two open lounge spaces that served delicious Brugal Rum from the Dominican Republic and chilly gin cocktails from Sipsmith.

Restaurants and Beverage Companies

Sponsors

Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and nonprofit partner City of Hope.

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.

Announcing TEXSOM International Wine Awards 2021: Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits

February 7, 2021 by evebushman

Announcing TEXSOM International Wine Awards 2021
Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits

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
Now – March 28, 2021

Wine: $95 + 4 bottles per online entry
Mead: $95 + 4 bottles per online entry
Sake: $95 + 4 bottles per online entry
Cider: $95 + 6 bottles per online entry
Spirits: $190 + 2 bottles per online entry

Late Submission Period
March 29 – April 11, 2021

Wine: $105 + 4 bottles per online entry
Mead: $105 + 4 bottles per online entry
Sake: $105 + 4 bottles per online entry
Cider: $105 + 6 bottles per online entry
Spirits: $200 + 2 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:

Award-winning wines announced via social media, email messaging, website, and press release.
Award-winning wines featured on the TEXSOM International Wine Awards website and social media throughout the calendar year.
Results available through the TEXSOM International Wine Awards searchable online database.
Exposure to TEXSOM’s international network of sommeliers and wine buyers with a tasting of select medal-winning wines at the TEXSOM conference in August.
Recognition of the quality of your wines by a group of the best palates in the country, including the impressive pedigree of judges, sommeliers, trade industry buyers and writers.

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.

Vintage Eve Circa 6/2018: A Gin Manhattan?

January 12, 2021 by evebushman

So this is what happened first: I was visiting my nephew Zack at Accomplice Bar in Mar Vista, working my way through Negroni Week with killer cocktails by Gaby Mlynarczyk aka Loving Cup (https://www.instagram.com/lalovingcup/) and Mitch Ono Bushell aka MitchOno (https://www.instagram.com/mitchono/) not only because they are great bartenders but also because there wasn’t a single bar or restaurant in my own Santa Clarita Valley doing a thing for Negroni Week – which not only celebrates a great cocktail but a percentage of the proceeds from the cocktail-inspired menus goes to charity. (https://negroniweek.com/)

So then this happened: Zack said, “Eve, have you ever had a Gin Manhattan? It’s <insert the topical adjective young adults – I refuse to use the word millennial – use>. They made me one at the bar, you have to get it next time.” To which I most likely answered, “What? How can you make a Manhattan with anything but a brown spirit? I’ve had versions with both rye and bourbon, but never gin.” To which he texted the recipe to me later as: Gin. Bitters. Simple. Stir. That just seemed too easy; what was the catch, would it be as good as Zack promised and could I really make it?

Lastly: I used Google to look over a few Gin Manhattan recipes. Pretty much the same mixings that Zack mentioned, some with Gin and some with Genever (Bols Genever: It is the high content of a unique grain distillate called malt wine that gives Bols Genever its characteristic smooth malty taste, making it perfect for mixing and making cocktails…read more.). The cocktail recipes also had different amounts of simple syrup (think one sugar cube to replace a teaspoon of ready made syrup you don’t have to mash with a muddler) and aromatic or citrus bitters. All were meant to be built over ice and poured on the “rock” (think large single cube that melts slowly) and then served with an orange slice or peel in a lowball/Old Fashioned glass.

Really last now…my recipe! Have I made you thirsty yet? I tried a couple of variations and my notes in the parenthesis are my end result after taste testing:

In a mixing glass with ice:

2 ounces Gin (I used Bols Genever)

½ ounce Simple Syrup (reduced to ¼)

2 dashes Bitters (I like Peychaud’s Aromatic Bitters)

Strain into a lowball glass, add orange peel or slice (I used a chilled couple and no garnish.)

Conclusion: As long as you reduce the syrup to taste this is quite remarkable. I’ve always been a fan of drinks with both sweetness and bitters, and this just hit the mark dead on for me in the flavor profile. I highly suggest you do a few taste tests of your own to get the best results. Finally, if you are a Gin fan or a Manhattan fan, this will be a cool new drink to add to your cocktail recipe book. It fit the bill for me, which is and will always be: no more than three ingredients, after that you have masked the root spirit so much that it’s all punch to me.

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.