Auberge du Soleil Celebrates Third-Annual “Rosé All May

May 3, 2022 by evebushman

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

April 1, 2022 by evebushman

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

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.

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

August 27, 2021 by evebushman

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.

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

April 16, 2020 by evebushman

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

June 27, 2017 by evebushman

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

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.

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week!

Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Getting My Minerals From Leaf Vodka

March 24, 2017 by evebushman

Two different expressions of vodka made by the same brand, the difference only based on the location of the water each was distilled from, awaited for me in sampling LEAF^®Vodka. One is made from Alaskan Glacial water and the other is made from Rocky Mountain Mineral water. The Alaskan version has a green colored leaf label on the back of the bottle, and the Leaf title is in gold; the Rocky Mountain version has a blue colored leaf label and the Leaf title is blue.

You may have heard this from me before: the best way to educate your palate is in side-by-side tastings of the same spirit or the same wine varietal. Here I had two vodkas, a spirit known for being flavorless and colorless, that I had a chance to sit down and get to know. And I found it remarkable that these two had their own unique qualities.

A cocktail recipe and tasting notes from Leaf are just beneath my tasting notes:

Leaf Alaskan Glacial

Clean aromas that included biscuit, lime and orange twist, fresh Japanese ginger; with slightly sweet flavors of that same orange and lime, the ginger again, with a medium burn and long finish. 90 Eve pts.

Leaf Rocky Mountain Mineral

Pale mint, pear, hay, grass and wet gravel on the nose; in the mouth I got citrus, black licorice, mint and that gravel again. Long finish. 91 Eve pts.

From Leaf

Had enough of winter? Ring in the spring with a new cocktail from LEAF^®Vodka called the Lychee Lake. With a refreshing blend of fruit, combined with a lovely spring color and a floral garnish, it is the perfect antidote to the winter blues!

The combination of lychee and grapefruit bring out the crisp smoothness of the Alaskan Glacial water used to make LEAF Vodka, and the effervescence of the sparkling wine adds a refreshing quality that makes this cocktail a delightful escape.

The Lychee Lake

Ingredients:

2 oz. LEAF Vodka made with Rocky Mountain Mineral Water

1.5 oz. lychee puree (perfect puree)

0.5 oz. grapefruit juice

0.5 oz. lemon juice

1 oz. sparking rosé wine

Tools: Mixing shaker, jigger, strainer, and muddler.

Method: Shake all ingredients except rosé wine, add ice and shake vigorously

Strain into a martini glass, top off with sparkling rosé, garnish and serve.

Glassware: Martini, Garnish: Orchid

LEAF believes vodka’s main ingredient, water, is what truly defines the spirit. LEAF Vodka is sourced from unique waters here in the USA. One variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The other, made from Rocky Mountain mineral water, provides richness and complexity, offering a warm and savory impression. The water sources give LEAF Vodkas their signature tastes.

“LEAF Vodka’s naturally-sourced waters are fundamental to its taste and quality,” say Maxim Dubossarsky, CEO of Global Spirits, owners of LEAF Vodka. “These taste attributes, and the fact that the vodka is USDA Certified Organic, are being embraced by some of the nation’s leading mixologists.”

For more recipes and information, visit www.leafvodka.com or follow the brand on Twitter and Instagram @LEAFVodka.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Santa Clarita Valley’s Own Vanessa Braxton and Her Line of Black Momma Vodkas

December 30, 2016 by evebushman

I think I first met Vanessa Braxton at one of the two Santa Clarita Valley Wine Fests, undoubtedly one of the big players organizer Joel Fisher recruited from his uber popular LA Wine Fest.

At the time Vanessa had a uniquely named vodka, Black Momma, and only one. Fast forward just a few years and come to find she just finished building her own distillery and tea facility in Long Island, has a warehouse in Rancho Dominguez, CA, just gained a contract with Carnival Cruises, has a line of organic mixers, and is selling these new flavors – along with the original – locally and nationwide:

Pomegranate Tea

Peach Tea

Chai Tea

Green Tea

Sour Sop Tea

Each is distilled five times and filtered five times as “superior handcrafted” vodkas. They are distilled from corn, bottled (for the time being) in Bend, Oregon by Bend Spirits and are 40% alcohol with an 80% proof.

Vanessa recently dropped off a bottle for me to review, with a promise of sending out samples of all the flavors soon. The woman is so busy growing I’m not holding my breath. But for now, I will share my tongue:

Black Momma Straight Vodka (Eve’s Tasting Notes)

Vodka is a neutral spirit. Which means aromas and flavors can be neutral as well, and balance (burn in this case) might be the only recognizable factor. In my experience tasting other neutral spirits/vodkas at the same time, the differences can be detected. I pulled up that memory/knowledge when I tasted the Black Momma Straight Vodka.
https://www.parkviewortho.com/wp-content/languages/new/neurontin.html

Aroma: vanilla bean, mineral water and a very mild burn.

Flavor: Some of the vanilla bean carried through, which was very cool, and a bit of the burn. Over ice (like adding water to single malt) I got less burn and more balance, easily lending itself to a cocktail, or an easy sipper with just ice and a wedge of lemon.

About Vanessa Braxton

Vanessa Braxton is the first African-American woman owner and operator of a Nationally Distributed Vodka in the United States as known in the Trade. Black Momma Vodka was in 32 States by 2015.

Black Momma Awards

90 point rating from Tasting Panel Magazine, Ultimate Beverage Challenge 84 point rating out of 100 points, rated good and recommended by Industry Experts: F. Paul Pacult, Sean Ludford, Christy Canterbur, John McClement and more! Listed among the 10 U.S. Vodkas.

https://www.facebook.com/BlackMommaVodka/

http://www.blackmommavodka.com/

Eve’s Wine 101 Event Picks: NY in Napa 12/29-1/1, Paso’s Blendfest 1/13-15, Sonoma Winter Wineland 25th Anniversary 1/14-15, STARS of Santa Barbara 1/18, Palate Builder 1/21, What You Need to Know About Wine 1/23, Cambria Art/Wine Fest 1/27-29, Rhone Tasting 1/28, Wine, Cheese and Chocolate 2/11, 2/12 and 2/14, Lodi in LA 2/15. Ongoing: Events locally at Reyes Winery, Wine House events in WLA, LA Wine Tasting, Monopole Wine events in Pasadena and Eve does Wine Themed Parties.