Eve's Wine 101

Reviewing Coppa Cocktails Cosmopolitan and a Trip to the 1980s

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When I see a Cosmopolitan cocktail offered on a bar menu I’m immediately swept into the 1980s and an episode of Sex in the City. This is a good thing, as I loved the 80s and that show! So when offered a bottle of a pre-mixed “Coppa Cosmo” that’s “a blend of Dutch vodka with triple sec, cranberry, and lime juices” I said heck ya!

Come to find that the brand, Coppa Cocktails, also makes a Pina Colada, Strawberry Daiquiri, Mojito, Mai Tai, Sex on the Beach and a Margarita. That covers a lot of favorites! But let’s get back to the Coppa Cosmopolitan for now, and my review below.

I poured three shots (it’s a low ABV) of this premade Cosmo into my Martini shaker, filled with ice, shook like mad and then strained it into an iced coupe glass. Noting a very pretty color, like the watermelon or peach flavored Jolly Rancher hard candy. Aromas included the cranberry (juice) and orange (from the triple sec), lime soda as well as memories of a sweet fruit cocktail in syrup. The flavor mirrored the aromas, and if you like your cocktails on the sweeter side, without too much alcohol, this one fits the bill perfectly!

I’ll be keeping an eye out for the other flavors come summer as they all sound perfect to have by the pool, beach, picnic and to share with other gal pals!

From Coppa Cocktails

Coppa Cocktails are ready-to-serve, bartender quality cocktails, and their Cosmo in particular blends premium Dutch vodka with triple sec, cranberry, and lime juices. Convenience and quality are hand-in-hand with Coppa Cocktails!

https://www.coppacocktails.com/en-us/our-cocktails

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, 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.

Ten cocktail and wine trends in the US unveiled by Southern Glazer’s

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MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals. 

“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.” 

The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues. 

Top 10 Trends Revealed

Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.

Top cocktail insights:

  1. Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
  2. Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
  3. Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
  4. Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.

Top wine insights:

  1. Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
  2. Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section. 
  3. Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.

Top execution and presentation insights:

  1. Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
  2. Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
  3. Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.

Factors Influencing Trends

Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.

“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”

For more information, visit the Liquid Insights Tour resource page at  www.southernglazers.com/Liquid-Insights.

Roundup: Your Favorite Cocktail Recipe to Make At Home

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Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

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.

Auberge du Soleil Celebrates Third-Annual “Rosé All May

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RUTHERFORD, CALIF. (PRWEB) – Signaling the first taste of summer, Auberge du Soleil, Napa Valley’s quintessential adults-only getaway, unveils its third-annual, month-long “Rosé All May” celebration centered around the release of the hotel’s private label Rosé. Throughout the month of May, hotel guests are invited to join in the festivities by reserving a Rosé All May special offer that includes:

  • A two-night stay in a choice of luxurious accommodations (Sunday through Thursday)
  • An upgrade to the next available room category upon arrival (subject to availability)
  • In-room welcome bottle of Auberge du Soleil Rosé
  • Three-course prix fixe lunch on the hotel’s famed outdoor dining terrace, with each course paired with a select Rosé
  • Full breakfast served daily at the Michelin Star Restaurant
  • 10% off all services at the exclusive Auberge du Soleil Spa
  • Access to the complimentary Mercedes-Benz Guest Drive Program

“Nothing expresses the first taste of summer like a perfectly chilled glass of Rosé,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “Each year we look forward to celebrating the official opening of Rosé Season by showcasing everyone’s favorite summer beverage throughout the property. From complimentary daily Rosé tastings to Rosé-inspired spa services, Auberge du Soleil will be ‘in the pink’ the entire month of May.”

Photo Arizona Foothills Magazine

Special Rosé cocktails will be featured throughout the month as Auberge du Soleil partners with Haus, a local pioneer of farm-to-bottle apéritifs, to create refreshing low-ABV (alcohol by volume) beverages. Guests may enjoy Haus Spa Water featuring Haus Rose Rosé served over ice with cucumber and lemon while relaxing after a treatment at the Spa; a Rose Rosé Spritz while lounging poolside; or a refreshing Haus on the Rocks at The Bistro.

“We’re thrilled to work with the team at Auberge du Soleil, who share our values of quality, sustainability, and creativity,” said Helena Price Hambrecht, Haus Co-Founder and CEO. “We look forward to working together to bring a unique, rose-themed cocktail experience to Napa Valley.”

In addition, the following Rosé All May amenities will be available to all guests at the property throughout the month:

  • A selection of still and sparkling Rosés available at guest check-in
  • Welcome bottle of Auberge du Soleil Rosé delivered to each guest room upon arrival
  • La Vie en Rosé Body Treatment and Rejuvenating Rose Spring Facial featured at the exclusive Auberge du Soleil Spa
  • Complimentary afternoon Rosé tastings in the Courtyard each day of the month
  • An expanded list of still and sparkling Rosés served by the glass at The Bistro
  • Rosé Sangria served at the La Plage adult swimming pool and sun terrace

To reserve the Rosé All May guest stay experience book online or contact Auberge du Soleil Reservations directly at 1.800.348.5406. Dining reservations are available at OpenTable for The Restaurant and The Bistro.

About Auberge du Soleil
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a Michelin Star Restaurant, and the exclusive Auberge du Soleil Spa. Nestled within a 33-acre hillside olive grove, the “Inn of the Sun” is celebrated for delivering passionate, intuitive service that embodies gracious Napa Valley hospitality. The 50 residential-style rooms, suites and private maisons set the stage for romance in the seclusion of the adults-only environment. The property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts and the flagship hotel for the Auberge Resorts Collection.
For more information visit http://www.aubergedusoleil.com and follow on Instagram or Facebook @AubergeduSoleil.

About Haus
Haus is the pioneer of the modern apéritif market, creating better-for-you, great tasting low-ABV beverages for every palate. Made with natural, responsibly sourced fruits, herbs, and botanicals, Haus is transparent about their processes and ingredients so you know exactly what’s in your glass. With about half the alcohol of hard liquor, Haus is for those who want to enjoy the social ritual of drinking without the undesired consequences. Haus is sold in select retail, bars, and restaurants across California with continued expansion to other states in 2022. Visit drink.haus and follow along @drinkhaus.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative spas, and gracious yet unobtrusive service. With 22 one-of-a-kind hotels and resorts, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: aubergeresorts.com
Connect with Auberge Resorts Collection on Facebook Twitter and Instagram @AubergeResorts and #AlwaysAuberge

About The Friedkin Group
The Friedkin Group is a privately-held consortium of automotive, hospitality, entertainment, sports and adventure companies. These organizations include: Gulf States Toyota, GSFSGroup, US AutoLogistics, Ascent Automotive Group, Auberge Resorts Collection, AS Roma, Imperative Entertainment, 30WEST, NEON, Diamond Creek Golf Club, Congaree and Legendary Expeditions. The Friedkin Group is led by Chairman and CEO Dan Friedkin. For more information, visit http://www.friedkin.com.

New Discoveries at the Restaurant and Bar Show 2022

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Formerly NightClub and Bar Show (NCB), the pinnacle of conventions for those in the food and beverage industry, with 2022 brings a change in name: Bar and Restaurant Expo! Some of the highlights of the convention included the Conference, Expo, Nightlife, the World Tea Academy and of course Exhibits. The first few years I attended, before I retired Eve Bushman Consulting, I attended classes with amazing information on staff retention, preventing theft, troubleshooting and a challenging future. The last two years I’ve focused on the expo convention floor alone, searching out new products to share with readers. This year’s event, held last month at the Las Vegas Convention Center we discovered these the first night:

The “Welcome Kickoff Party”, open to all attendees of the Restaurant and Bar Expo, was at Sahara’s Azilo Pool where we sampled some of the beverages we would also have at the show. Our favorites included: Kurvball Original BBQ Whiskey that reminded me of chocolate-covered bacon at the county fair, Fireball cinnamon whiskey – for the first time – and on a shotski, bottled ready-to-drink XXI Espresso Martinis with a low ABV, Eddie got his hands on a canned Ciroc sparkling with Pina Colada flavors, my favorite low ABV canned cocktails by Chaco Flaco, Ignite Vodka was creamy and well balanced, and everything from Middle West Spirits especially their Dark Pumpernickel Rye – America’s first! Sahara did some food pairings too! Photos of that first night can be seen here.

At The Show

Did you think the pre-event party for the Bar and Restaurant Expo looked like fun? Well…shout outs to the incredible Meltdown Ice Press that will make the perfect sphere without a mess, Ignite Beverage Vodka made from corn that is super smooth, Saltwater Woody Grapefruit Rum was perfect all on its own, Middlewest Straight Aged Whiskey Dark Pumpernickel stole the show again, Royal Harvest Bordeaux Maraschino Cherries that aren’t the overly sweet cocktail cherries you are used to, Bulleit canned Manhattan cocktails, Beatties Distilleries sweet potato vodka and Kurvball BBQ Whiskey…to name a few! If you just want the story in photos click here, many more details are below:

Meltdown Ice Press: Met with Program Manager Tim Seese and Co-President Brian Steere as they mesmerized us with their perfect ice press. The one we currently own sends water all over our counter when we use it, not the Meltdown Ice Press as it has a handy basin to collect the excess water during the pressing and also only takes a minute. They have a single cube maker called VAMOOSE for the press, so having both = you are good to go with perfect “clarity and purity”.

Ignite Beverage Vodka: I liked this creamy, slightly sweet and well-balanced vodka distilled from corn. The company also had a line of tequilas that was very popular at the Expo.Saltwater Woody Grapefruit Rum: This American made rum, with real fruit juice, uses diluted saltwater to cut the proof. Makes for a rum that does have some salinity which is great for us that don’t want a cloyingly sweet spirit.

Saltwater Woody Rums, photo credit Ed Bushman

Middlewest Straight Aged Whiskey Dark Pumpernickel Rye: Middlewest had a great lineup of brown spirits – all “with ties to the Ohio River valley”, vodka and gin. This pumpernickel rye whisky was remarkably tasty. From their website, “Handcrafted from scratch, this signature spirit is made in small batches and barrel aged for over three years in new white American oak casks. It’s America’s first Dark Rye Pumpernickel Whiskey…”

Royal Harvest Bordeaux Maraschino Cherries: From Oregon Cherry Growers I discovered this Royal Harvest brand of Bordeaux Maraschino Cherries. There is the original Maraschino, the shiny red one used in most bars. Then there is the Luxardo dark cherry used in upscale bars. I challenge bars to try this Bordeaux Maraschino – it’s less sweet than the others, darker and frankly simply better tasting. Eddie will be doing a reduction sauce for steak with it too!

Bulleit canned Manhattan cocktails: With nice flavorings and 37.5 ABV, look for this at your local Total Wine store.

Beatties Distilleries sweet potato vodka: Want your plain clear vodka to come with a little bit of flavor? This slightly sweet potato vodka is the ticket.

Kurvball BBQ Whiskey: Tasting this truly was like having a piece of chocolate-covered bacon at the county fair. Later I sampled it in an Old Fashioned and a Bloody Mary, both were outstanding. This would make for a unique tasting, and conversation, at any bar.

PR%F Awards: Running into Executive Director Michele D. Tell at the PR%F booth was a surprise as I’ve been following the PR%F awards on Instagram for some time. Learned that all of their judges are buyers, which makes it extra attractive to spirit and wine brands. Don’t miss flipping through their magazine too.

Honorable Mentions

Soul Premium Cachaca had interesting Umami notes, which made it quite savory, and not a relative of the creamy rum drink that has a similar sounding name.

City Lights Shine is a moonshine made in Las Vegas. They had both the plain and fruit flavors. This is their interesting story, “CLS’s roots come straight out of NASCAR. Our distiller was a NASCAR Official who made the best Moonshine in the South. His partner was a NASCAR driver for over 20 years. Both at the end of their racing journey, decided to partner up and make the best of two worlds collide! What better place than the greatest city in America, Las Vegas, to show the world the best ‘Shine in America.”

The presentation alone of the “gravity infuser” by Stundenglass, a “chilled, water filtered smoke for delicate infusions” will surprise anyone. Make the smoke, then use over a cocktail or a charcuterie plate.

Mixed-Up Mule Canned Cocktail was a very tasty Mule. This description is from their Instagram, “Fresh, wild and delicious flavors made with booze, juice, and agave nectar, that’s it.”

One booth, with bottled spirits labeled under the name Blank Collective, is a graphic design and branding company that will make a private label spirit for you. They do the “development, procurement and productions services under one roof” which I thought was pretty cool.

All Vendors:

  • 1  4wardPay
  • 2  7shifts Restaurant Employee Scheduling
  • 3  Aardvark Straws / Hoffmaster
  • 4  AC RadioCom
  • 5  Accel Entertainment
  • 6  Ace Mystery Shopping
  • 7  Adentro
  • 8  ADJ Products
  • 9  Air Comm Radio
  • 10  American Beverage Marketers
  • 11  ANUBIS by FACESCAN
  • 12  Arryved POS
  • 13  Artic Cold Tap
  • 14  Associated Agencies Inc
  • 15  ATM Headquarters
  • 16  ATM Merchant Services
  • 17  Atmosphere TV
  • 18  Autofry
  • 19  Backbar Solutions
  • 20  Bar Business Magazine
  • 21  BarChefs.com
  • 22  Barfly® Mixology Gear
  • 23  Bar-I
  • 24  Barn Furniture Mart
  • 25  BarPay
  • 26  BarTrack
  • 27  Barventory
  • 28  Bbot
  • 29  BeatBox Beverages
  • 30  Beattie’s Distillers
  • 31  Beer Tubes
  • 32  Ben’s Friends
  • 33  Berg Company
  • 34  Bet Booth Inc.
  • 35  Billboard Uniforms
  • 36  Bissell Commercial
  • 37  Black Box
  • 38  Blank Collective by Endless West
  • 39  Boiron Americas Inc
  • 40  Book Tech Labs
  • 41  Boundless Beverages
  • 42  Cangshan Cutlery Company
  • 43  Casa Maestri
  • 44  Chaco Flaco
  • 45  ChargerGoGo
  • 46  Choya Umeshu USA INC
  • 47  Citrus America, Inc.
  • 48  City Shine

49  Clover

  • 50  Coldsell Coolers
  • 51  Control Play
  • 52  Cool-A-Zone
  • 53  CoolooBar
  • 54  CORE: Children of Restaurant Employees
  • 55  Craft Standard
  • 56  CRU Franchising Company
  • 57  Daisy Corsets
  • 58  D-Color Printing Co
  • 59  DEHY Garnish
  • 60  Demitri’s Gourmet Mixes
  • 61  Devault Enterprises, Inc.
  • 62  Diageo
  • 63  Digital Signage Experience
  • 64  DJ Trivia & DJ Bingo
  • 65  Drinique
  • 66  East West Embroidery
  • 67  Easy Tomorrow
  • 68  Edwards Technologies
  • 69  El Oro del Agave
  • 70  El Yucateco Hot Sauces
  • 71  ELMECO
  • 72  ELO Touch Solutions
  • 73  Emuamericas, llc
  • 74  Enovation Brands Inc.
  • 75  ERC Specialists
  • 76  Essexx Collection Inc
  • 77  Excel Dryer
  • 78  FETCO
  • 79  Flip Tray Co LLC
  • 80  Focus POS Systems
  • 81  Food and Beverage Magazine
  • 82  Frosty Factory of America
  • 83  Frylow
  • 84  Funovation
  • 85  G&G Closed Circuit Events
  • 86  GC Pro
  • 87  Ghost Ice
  • 88  Ghost Tequila
  • 89  Grandstand
  • 90  Gravity Beverage
  • 91  Greenprint
  • 92  Grosfillex
  • 93  GuestQueue
  • 94  Happy Boy Distributor, Inc.
  • 95  Heartland
  • 96  Heineken Corporation
  • 97  Holsag (Mity Inc)
  • 98  Homia
  • 99  Hormel Foodservice
  • 100  Hoshizaki America, Inc. / Lancer
  • 101  Howler Head Kentucky Banana Bourbon (Wooler Brands)
  • 102  Hypemakerz
  • 103  iCashout
  • 104  Ice-O-Matic
  • 105  Idiosyncratic Marketing
  • 106  IDScan.net
  • 107  Ignite
  • 108  IGPM Distribution
  • 109  Illuminated Trees
  • 110  Industry Codes
  • 111  Jackson Warewashing Systems
  • 112  JetChill-Theatrical Molecular Mixology & Gastronomy
  • 113  Joe Hand Promotions Inc
  • 114  Jumbo Stuffed Tater Kegs
  • 115  KBEAN
  • 116  King of Sparklers
  • 117  Kold Draft
  • 118  Koloa Rum Company
  • 119  Koolmax Monitoring Technology and Soda Gun Jetter
  • 120  Last Call Trivia
  • 121  Leslie
  • 122  LineLeap
  • 123  LIQS
  • 124  Liquid Ice Energy Drink
  • 125  LloydPans
  • 126  LMD LLC
  • 127  Lola Soap
  • 128  Luxury Electronics
  • 129  Manitowoc Ice
  • 130  Marqii
  • 131  Matador Foods
  • 132  McGrath Events + A/V Services
  • 133  me&u
  • 134  MEGA-LITE
  • 135  Meltdown
  • 136  Melvin Brewing
  • 137  Mexcor International Wine & Spirits
  • 138  Middle West Spirits
  • 139  Middleby Corporation
  • 140  Middleton Mixology
  • 141  Mighty Swell Spiked Seltzers
  • 142  MistAmerica
  • 143  Mixed-Up Mules by Little Toad Creek Distillery
  • 144  Mobile Training
  • 145  Moyer Diebel
  • 146  Mr. Black Industry
  • 147  NASA Searchlights
  • 148  Navori
  • 149  NEFT V odka
  • 150  Nightcap
  • 151  Nightclub Security Consultants
  • 152  North American Beverage Company
  • 153  Nouveau Creations
  • 154  NuCO2
  • 155  Ole Smoky Distillery
  • 156  Open Water
  • 157  Orange Door
  • 158  Ovation Up
  • 159  Ovention Inc
  • 160  Pacific Coast Producers
  • 161  Partender
  • 162  PatronScan
  • 163  PayFacto
  • 164  Perlick Corporation
  • 165  phade by Wincup
  • 166  Pizcadores
  • 167  PlantSwitch
  • 168  Plate IQ
  • 169  PMQ Pizza Magazine
  • 170  Polycade
  • 171  Precision Pours Inc.
  • 172  Price Chopper Wristbands
  • 173  Provi
  • 174  QubicaAMF Bowling
  • 175  RD USA
  • 176  Reachify
  • 177  Red Top Farms Powered by Premier Proteins
  • 178  Redfern Enterprises Inc
  • 179  Religion Tequila

 

  • 189  Restaurant Technologies
  • 190  RevoSpin
  • 191  RFALV Services
  • 192  Richtech Robotics
  • 193  Ripples
  • 194  Robot Coupe
  • 195  Rockless Table
  • 196  Roxi Spice
  • 197  RX Music
  • 198  Saltwater Woody Rum
  • 199  SAVI x LG
  • 200  Sayersbrook Bison Ranch
  • 201  Sazerac
  • 202  Scotsman
  • 203  SevenRooms
  • 204  Shift4
  • 205  Shot Caller
  • 206  Siempre Tequila
  • 207  Sierra Nevada Brewing Co.
  • 208  Singa Karaoke
  • 209  Sip Shine
  • 210  Skechers USA Inc.
  • 211  Skybox Sports Network
  • 212  SlingStir
  • 213  Smart Bar USA
  • 214  SmartTab POS
  • 215  Sound Stage Systems
  • 216  SoundTube Entertainment
  • 217  Sovereign Brands, LLC
  • 218  Specifi Global
  • 219  Spectrio
  • 220  Spiked Boozy Sorbets
  • 221  SpotOn
  • 222  Sprockets
  • 223  StarMed Benefits
  • 224  Strategic Tax Planning
  • 225  Stündenglass
  • 226  Sunday App
  • 227  Sunkist Foodservice Equipment
  • 228  Sweet Mesquite Bakery
  • 229  Tagrisk Insurance Services
  • 230  Tailgating Specialties
  • 231  Tar Foods
  • 232  Ten of Twelve, LLC
  • 233  The Cawley Company
  • 234  The Fan’s Place
  • 235  The Foghat Cocktail Smoker
  • 236  The Kurvball Whiskey Company
  • 237  The Perfect Puree of Napa Valley
  • 238  Tiki Farm
  • 239  TiNDLE
  • 240  T-Mobile
  • 241  Toast
  • 242  Topo Chico
  • 243  Total Touch Point of Sale
  • 244  Trident Beverage/ Lazy Bay
  • 245  True Brands
  • 246  True Manufacturing Co. Inc.
  • 247  Tubeaux
  • 248  U R Stickers/Marketing Ideas Group
  • 249  Uber Eats
  • 250  Ultimate Bars
  • 251  United Standard POS
  • 252  UrthPact
  • 253  US BeerSAVER Systems INC
  • 254  US Bowling Corporation
  • 255  Userve Inc.
  • 256  Valley Dynamo
  • 257  Virtual Dining Concepts-MrBeast Burger
  • 258  VITO Fryfilter
  • 259  VividLite Wireless LED Lighting
  • 260  White Claw Hard Seltzer
  • 261  Wonkyware
  • 262  Wristband Resources
  • 263  Wynn
  • 264  WyreStorm
  • 265  XXI Martinis
  • 266  ZLight Technology

The Bar & Restaurant Expo announced the winners of the 2022 Industry Excellence Awards during a special awards ceremony. The Industry Excellence Awards, sponsored by sunday, recognize, celebrate, and support the people who make the independent bar and restaurant industry great.

The award recipients were selected by a panel of expert judges based on their talent, integrity and commitment to equality, sustainability, community, and culture across the industry. The Industry Excellence Awards are dedicated to recognizing, celebrating, and supporting the companies and individuals who make the independent bar and restaurant industry great.

2022 Winners of the Industry Excellence Awards:

  • Bartender of the Year- Josh Davis, Brown & Balanced, IL
    • A bartender of exemplary performance, skill, and dedication, both behind the bar and beyond it. This person has worked tirelessly to improve their bar program, their bar culture, and the industry at large, serving as a positive example for other beverage professionals.
  • Chef of the Year- Rhonda McCullar, Uchi Dallas, TX
    • A chef who has dedicated themselves to culinary excellence, as well as sustainable, ethical practices and inclusive culture. This individual sets high personal and professional standards for food professionals across the industry, behind the pass and beyond it.
  • Cocktail Bar of the Year- well, Austin, TX
    • A cocktail bar that consistently demonstrates exceptional hospitality, creativity, training, culture and service. The Cocktail Bar of the Year has a unique identity and has established itself as a leader within the category.
  • Community Leadership Awards- Jeremy and Natalee Price, Taste of Tuscany Ristorante, CA
    • This award is open to anyone in F&B who has demonstrated outstanding contributions and dedication to bettering their local community, and by extension, the F&B community at large.
  • Innovator of the Year- Christie Lawler, The WITI Group, TXAND Lindsey Johnson, Lush Life Productions, NY
    • This award is open to anyone in F&B who tirelessly moves the industry forward, pushing existing boundaries and establishing new foundations for the industry to build upon that are both equitable and sustainable.
  • LGBTQ Venue of the Year- Downtown Olly’s, Indianapolis, IN
    • This bar or restaurant consistently delivers exceptional hospitality, creativity and service, while championing the LGBTQ community. The LGBTQ Venue of the year fully epitomizes what it means to be an LGBTQ Venue and has a demonstrated history of supporting the queer community.
  • Most Original Concept- Cosmic Gorilla, Cincinnati, OH
    • A new or rebranded bar or restaurant that breaks the mold of convention, creating an exciting, new standard likely to make a significant impact in years to come. (Must have launched or re-branded in 2021)
  • Operator of the Year- Barbara Sibley, La Palpa / Holiday Cocktail Bar, NY
    • A bar/restaurant owner dedicated to exemplary hospitality, creative entrepreneurship, ethical business practices and the betterment of the industry at large. This person serves as a role model, paving the way for a better future for F&B.
  • Restaurant of the Year- Lumi, San Diego, CA
    • A restaurant that consistently demonstrates exceptional hospitality, creativity, culture and service. This venue boasts a unique atmosphere, thoughtful F&B offerings, and a training program. The Restaurant of the Year has established itself as a leader in the community and has made a significant impact within the industry.
  • Sports Bar of the Year- Dawg House Saloon & Sports Book, Las Vegas, NV
    • A place that embodies the spirit of the category, including excellence across design, F&B offerings, training, events and community engagement. The Sports Bar of the Year has a unique brand identity and has established itself as a leader within the category.

The winners were presented with a beautiful custom award and a VIP Ticket to attend the Expo in 2023. Winners are also eligible to become part of the judging panel moving forward.

For more information about the 2022 Bar & Restaurant Expo, visit barandrestaurantexpo.com. Bar and Restaurant Expo will return to Las Vegas on March 27-29, 2023.

About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces VIBE Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.  Follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.

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

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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

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

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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.

Eve Reviews: MADE IN CALIFORNIA, The California-Born Burger Joints, Diners, Fast Food and Restaurants that Changed America

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So excited when George Geary’s book, MADE IN CALIFORNIA: The California-Born Burger Joints, Diners, Fast Food and Restaurants that Changed America arrived in the mail! Why? Because back in 2016 I really enjoyed reading and reviewing his book, L.A.’s Legendary Restaurants, and knew I would learn some amazing history while being treated to archival photographs and restaurant secrets from this new volume!

An even more special treat, the new book came signed by the author! After the signed page I read the dedication on the next, “To my father George L. Geary, who taught me at the age of six to eat a Foster’s Freeze chocolate-dipped cone without messing my shirt.” Ah, don’t think I learned that one!

Now, let’s get into the book! This time I traveled down “Memory Lane” with inside glimpses of:

–   See’s Candies: Learned that besides the free samples, they had been one of the first to start international delivery, and while in California where the brand began, one man took it upon himself to do deliveries too – via his motorcycle and in a chauffeur’s uniform. And yes, the famous chocolate shop Lucille Ball and Vivian Vance learned how to make chocolate at, for the infamous scene in an episode of I Love Lucy, was a See’s shop.

 –    Clifton’s Cafeteria: Before my single mom took us there for the “Turkey Dinner” during Thanksgiving it served many people during the depression for free, had a “pay what you can afford” plan and opened up a “Penny Cafeteria” as well. Later, during the 1940’s they set up a restaurant training school, and after 13 weeks found jobs for their students.

–    Foster’s Freeze: The Hawthorne shop location was near where the Beach Boys lived and their song, “Fun, Fun, Fun” pays homage to them with the line, “She cruised through the hamburger stand now.” And I learned that nowadays there are 163 El Pollo Loco restaurants also offering their soft serve.

–    Love’s Wood Pit Barbeque: No idea this old favorite haunt of mine on Ventura Blvd. had won a Gold Medal for their BBQ in the California State Fair, the BBQ beans recipe is still a secret held by the Love family, and that all of the locations have closed. If you want a taste of Love’s, Geary reports, try the internet.

–    El Torito: Did you know that the name means Little Bull? I didn’t! The restaurant is credited for making the frozen Margarita popular, and buying more tequila to make them than any other restaurant – something else I didn’t know. Many stars visited the location in Toluca Lake, including John Wayne, Gregory Peck and Lana Turner. Glen Bell, of Taco Bell fame, was known to have watched over El Torito as he was planning his own large venture into Mexican dining. Mexican immigrants, counting for most of their staff, train for nine days before hitting the floor and were offered college courses – paid for by restaurant owner Larry Cano – to further their restaurant careers.

–    Pup N’ Taco: One of the first fast food joints to offer diet sodas, grape and cherry slushes that were my favorite, along with prices a kid could afford for an afternoon snack in the 1970’s: my favorites, the Chili Dog and Taco, were .29 each! But by 1986 all but three of the locations were bought by Pepsi Co. and had been transformed into Taco Bells. And my favorites were off the menu.

– There are so many more California restaurants in the book that will take you on your own trip down Memory Lane, but I give you no more teasers! Get any more information that you may need below and get your own tasty copy!

Details From the Publisher
“George Geary’s Made in California takes you on a delightful journey down memory lane. It’s a must-read guide for anyone who loves history, food, and California’s culture of innovation. Fortunately, you can still visit many of these iconic locations, so plan your road trip now!”

— LINDA DISHMAN, president and CEO, Los Angeles Conservancy

Made in California Takes Readers on a Delightful Journey of the Restaurants and Diners That Became American Icons

Los Angeles, CA — A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candy. Jack in the Box. You name the American food icon, and chances are its roots are in California. But what are their origin stories? Who started the very first branch? Where were the original buildings? What made them famous? And for the few that are no longer around, or that have a smaller footprint than they had in their glory days, what happened to them?

Food historian and chef George Geary answers these questions and more as he takes readers on a sentimental journey of some of America’s most iconic foods in his new book, Made in California: The Burger Joints, Diners, Fast Food & Restaurants that Changed America.

Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. Filled with over 200 historic and contemporary photos, Geary succinctly captures the stories of these essential businesses and structures before they are gone forever.

“In my earlier years as a food writer and professional, I would never have admitted to anyone that I actually eat at these establishments,” Geary says. “But after seeing Julia Child eat McDonald’s French fries in person and say that they were her favorite, and after hearing Anthony Bourdain claim that In-N-Out Burger was the best burger around, I knew that I, too, could come out of my kitchen and into the drive-thru. Now I get to celebrate these places in this book.”

Made in California covers such iconic food establishments such as:
–    Shakey’s Pizza Parlor
–    The Brown Derby
–    The International House of Pancakes (IHOP)
–    See’s Candies
–    Orange Julius
–    Marie Callender Pie Shop (Marie Callender’s)
–    The Blimp (Carl’s Jr.)
–    Hamburger Hamlet
–    Burt’s/Snowbird Ice Cream (Baskin-Robbins)
–    Van de Kamp’s Holland Dutch Bakery (Van de Kamp’s)
–    And many, many more

“In Made in California, George cranks back the time machine to reveal the local origins of foods known around the world, like the McDonald’s cheeseburger or the all-night menu at Denny’s, as well as classics like the Double Cream Lemon Pie at Marie Callender’s, which have remained only-in-California favorites. We find out how the International House of Pancakes went from one modest coffee shop in Burbank to serving up flapjacks from Guatemala to Kuwait.” Chris Nichols, senior editor at Los Angeles magazine.

 “This delicious book serves up more than a feast of information—it’s food for the soul of anyone who is hungry for the back stories and glories of California’s classic cuisine, iconic kitchens, famous flavors, and tastiest landmarks.” Charles Phoenix, author of Addicted to Americana and Holiday Jubilee.

Forward by Chris Nichols, senior editor at Los Angeles magazine
Prospect Park Books/An Imprint of Turner Publishing
August 2021/Hardcover/$40.00
ISBN: 978-1-945551-91-8 / Ebook ISBN: 9781945551925

ABOUT THE AUTHOR
George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.

George served as a casting judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television food shows.

For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. He was also a popular guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.

George is the author of L.A.’s Legendary Restaurants, Fair Foods: The Most Popular and Offbeat Recipes from America’s State & County Fairs, as well as eleven cookbooks including The Cheesecake Bible, The Complete Baking Cookbook, and 500 Best Sauces, Salad Dressings, Marinades & More.  He is a frequent guest on national and local television and lives in the Greater Los Angeles area. For more information visit his website, www.GeorgeGeary.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.

Drake’s Organic Spirits Plans to Donate Up to One Million Ounces of Hand Sanitizer

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MINNEAPOLIS (PRWEB) – Drake’s Organic Spirits announced today that it anticipates donating up to one million ounces of hand sanitizer to medical facilities, law enforcement personnel, EMTs and other first responders who answer emergency calls and place themselves in harm’s way. The sanitizer will help provide critical protection against the coronavirus crisis that has crippled the country and the world.

The ONLY certified vegan vodka and rum in the world.

Consumers and other businesses are encouraged to purchase Drake’s Organic Hand Sanitizer by visiting eachouncecounts.com. For every ounce purchased, Drake’s will make a donation of an ounce to frontline workers fighting COVID-19.

“This is the time to step up as businesses, as neighbors and as citizens to fight COVID-19,” said Mark Anderson, founder/CEO of Drake’s Organic Spirits. “That’s why we have converted our entire Drake’s Organic Spiked Ice capacity to the production of hand sanitizer. We’ll focus on our spirits when this is over. Right now, we’re focused on doing our part to save lives.”

The conversion also allows Drake’s to continue to provide jobs during the economic downturn.

First responders, medical facilities, managed care facilities and other organizations on the front lines of the crisis can visit eachouncecounts.com for details on how to apply for a donation of Drake’s hand sanitizer.

Drake’s has the ability to produce up to 20 million 2 oz. packets per month in their Las Vegas and New Orleans facilities. The Minnesota-based manufacturer of premium organic vodka and organic rum converted packaging for its Spiked Ice freeze-and-eat adult treats into convenient individual use pouches of hand sanitizer.

Drake’s is following the guidelines provided by the US Food & Drug Administration and World Health Organization for the production of hand sanitizers. Each pack includes six (6) 2 oz. eco pouches designed to be easily opened and used to refill an existing hand sanitizer dispenser, soap pump, or spray bottle. A single eco pouch contains enough product to sanitize hands on average 59 times. Other pack sizes include 300 count cases and 4,000 count bulk bins.

About Drake’s Organic Spirits
Launched in 2017, Minneapolis, MN-based Drake’s Organic Spirits is the first and only spirit line in the world to be certified USDA organic, non-GMO Project Verified, gluten-free, vegan and kosher. The five certifications ensure a cleaner drinking option that comes only from the highest quality organic ingredients. Drake’s continues to be among the most environmentally conscious brands in the spirits industry and deeply committed to using ingredients and processes that lead to a healthier, more sustainable planet. A portion of proceeds from the sale of all Drake’s products benefit Long Lake Animal Rescue, which provides animals in need with a second chance at life.

For more information, please visit http://www.drakesorganicspirits.com, facebook: http://www.facebook.com/drakesorganic/, Instagram: @, or contact email sales: info@drakesorganicspirits.com

Vintage Eve 9/2013: The Old Days and Trader Vic’s Cocktails

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There has been a heyday of late in reviving cocktails from our parents’ day, some with the newfound skill of bartenders (some now calling themselves mixologists) muddling fruits or concocting their own syrups. The possibilities are now endless. For me, my toe went further into the icy cocktail waters when I found an old book at a rummage sale, Trader Vic’s Book of Food and Drink, with this note from the publisher:

This book was originally published in 1946. Some of the brand names that Trader Vic’s refers to no longer exist. We suggest you substitute your own favorite brands.

Photo Credit - Off the Presses

Photo Credit – Off the Presses

Undaunted I purchased the book and started making some of the recipes, choosing ones where I had most, if not all, of the ingredients already in my bar. Below are the easiest I made. I hope you can find something memorable here to make for yourself.

 

Tall Ones

Planter’s Punch – Cuban

3 ounces Cuban rum

1 ounce lime juice

1 tsp. sugar

Orange juice

Shake rum, lime and sugar with cracked ice; and pour over cracked ice in 12-ounce glass and fill rest of glass with orange juice; stir and serve.

 

Rum Float

1 tsp. sugar

5 sprigs fresh mint

3 ounces light rum (Ton Merito or Brugal)

Half fill a 12-ounce glass with shaved ice; add sugar, mint, and rum; muddle to thoroughly mix mint with rum; add shaved ice and stir up and down to frost glass and thoroughly mix. Decorate with a sprig of mint, a slice of lemon, and serve with straws.

 

Cocktails and Short Hoists

Plantation

½ ounce orange juice

½ once lemon juice

1 ounce Jamaican rum (Red Heart or Myer’s)

Shake well with ice; strain into chilled cocktail glass.

 

Rum Martini

Dash of orange bitters

One ounce French vermouth (dry)

1 ½ ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Stir Ingredients in mixing glass with cracked ice; strain into chilled cocktail glass and serve with stuffed olive (washed to remove salt) or cocktail onion on toothpick. Twist lemon peel over drink but do not drop.

 

Tahitian Honey Bee

1 tsp. honey

½ ounce lemon juice

1 ½ ounce Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Mix honey and lemon juice in shaker, add rum, and shake with ice; strain into chilled cocktail glass and serve with twist of lemon peel.

 

Gimlet

1 ounce Rose’s lime juice

1 scant tsp. sugar

1 ¼ ounce gin

Shake with ice, strain, and pour into chilled Daiquiri glass.

 

Note on the photo: This is an old West Bend penguin hot and cold serving bowl/ice bucket in an art deco style. (Photo is borrowed.) It belonged to my mother in law. Recently I pulled it out of our cabinet, washed it, and, served to hold ice during a large party.  Six hours later the ice was still solid. It made me wonder about the cocktails this was used for, and how many, if any, Trader Vic’s styled drinks my husband’s parents may have enjoyed at home.