Eve's Wine 101

Tia Maria Expands Portfolio With The Launch Of Award-Winning Tia Maria Matcha Cream Liqueur

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NEW YORK (PRWEB) – World-famous Tia Maria Cold Brew Coffee Liqueur is excited to announce the launch of Tia Maria Matcha in the U.S. Market. Already creating buzz in the trade, Tia Maria Matcha was awarded a Gold Medal at the 2021 San Francisco World Spirits Awards. Created with natural Japanese green matcha tea extract, Tia Maria Matcha is a uniquely fresh yet indulgent liqueur. The green matcha tea extract provides a natural caffeine and floral twist on the creamy liqueur.

“With the launch of Tia Maria Matcha, we are bringing our consumers a truly unique product while infusing excitement into the brand. Matcha is extremely popular in coffee shops and it is known around the world for its earthy notes and natural caffeine, so pairing it with our premium Tia Maria flavor was a complimentary fit.” said Ignacio Llaneza, Vice President Brand & Trade Marketing at Disaronno International LLC.

Tia Maria Matcha encourages consumers to slow down from busy schedules and “take your matcha time.” Reinforced with the hashtag #takeyourmatchatime. Tia Maria Matcha proposes a new ritual by mixing two teaspoons of sugar and one teaspoon of matcha powder in a dish and rimming the glass of their Tia Maria Matcha serve. With an ABV of 17%, it is an ideal drink of choice for any occasion whether served over ice or used as a rich ingredient in cocktails like the Matcha-Tini.

“Tia Maria continues to strive to meet a younger consumer audience and we’re looking forward to introducing the concept of a mindful Matcha ritual through Tia Maria Matcha,” said Ignacio Llaneza. Tia Maria Matcha has a standard retail price of $24.99 and will be available nationwide in 750ml bottles.

The perfect Tia Maria Matcha serves include:
Tia Maria Matcha Ritual
Method:

  • Mix two teaspoons of sugar and one teaspoon of matcha powder in a dish
  • Chill your glass for 10 minutes or wait until you have moisture on the glass
  • Dip the glass rim into the mix of matcha powder and sugar
  • Fill the glass with ice and add Tia Maria Matcha

Matcha-Tini
Ingredients:

  • 40 ml Tia Maria Matcha
  • 40 ml Vodka

Method:

  • Create your perfect green matcha rim on half of a coupe or martini glass
  • Pour Tia Maria Matcha and vodka into a cocktail shaker. Top up the shaker with ice.
  • Shake the ingredients together. Pour in the contents of the shaker using a strainer and sieve into the glass.

About Tia Maria
Tia Maria dates back to the mid-17th century, when a beautiful young Spanish aristocrat fled the turmoil colonial war brought to the island of Jamaica. Her maid saved one family treasure, a small jewelry box with black pearl earrings and an ancient manuscript with the recipe for a mysterious liqueur. The recipe was named after the courageous woman. Tia Maria was born. The recipe lay dormant for many years before being rediscovered in the 1940s by Dr. Kenneth Leigh Evans, who began to produce and market it. From this day forward Tia Maria has been a favorite for coffee liqueurs lovers the world over and it was even used in the very first Espresso Martini recipe over forty years ago. Their newest launch, Tia Maria Matcha, which earned a gold medal at the 2021 San Francisco World Spirits Competition, aims to refresh the brand image of Tia Maria giving new excitement to the brand and targeting the contemporary drinkers with their premium cream liqueur and natural matcha tea extract.

Tasting Abasolo Ancestral Corn Whisky and Nixta Licor de Elote

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Well this was a first for me. I had the opportunity to try the first 100% Mexican Corn Whisky and a Mexican Corn Liqueur, along with a kit to make my own corn tortillas. Why? Because the corn used to make the whisky is normally used for corn tortillas! The samples of both Abasolo Ancestral Corn Whisky and Nixta Licor de Elote would come with a cast iron tortilla press, Masa Harina corn flour and Mexican seas salt. Ed would make the tortillas later for dinner, and I would return the favor by sharing the whisky before that!

The Invitation and Details

I wanted to invite you to a special tasting with Abasolo Ancestral Corn Whisky – the first 100% Mexican corn whisky…we wanted to take the opportunity to introduce you to authentic Mexican culture and traditions, namely nixtamalization…

Launched a year ago, Abasolo is made with non-GMO Cacahuazintle corn and the 4,000-year-old Mesoamerican cooking technique nixtamalization to unlock the full flavors of the grain. Traditionally used in Mexican staples like tortillas, Abasolo is the first spirit to use nixtamalization in its production process.

To give a first-hand look, and taste, we’d love to send you a kit with samples of Abasolo and ingredients to make your own corn tortillas, including cast iron tortilla press, Masa Harina corn flour, Mexican sea salt, and of course, Abasolo Ancestral Corn Whisky.

The Tasting

The Whisky

Sweet roasted corn, butter toffee, brown butter, kettle corn, roasted Brazil nut, cream, vanilla bean all on the nose, for the taste I got a rich warm mouthfeel of those same corn notes, lots of vanilla and nuts with salted butter on the finish. If it wasn’t for the corn notes in the aromas and flavors, I would’ve assumed that the spirit was a single malt scotch whisky. Very interesting. I will keep what I have left of the sample to share in a blind tasting and see what another person may think.

The Liqueur

Familiar with lots of flavored liqueur from anise, to ginger to raspberry and more, but never one with corn. This time the nose delivered a lot of buttered popcorn, fresh churned butter, dried earth, vanilla ice cream and flan.

Again, pretty interesting. When I tasted it, I could see having it with (or poured over) vanilla ice cream or flan, with yummy flavors that reminded me of sweet creamed corn, grilled Elote street corn, butter toffee peanuts and white chocolate or Macadamia nut cookies. 

About Abasolo Whisky 

Abasolo El Whisky de Mexico is crafted and distilled from the finest, non-GMO, Cacahuazintle corn which has been cultivated over generations by local farmers for its distinct, extraordinary flavor. Tasting notes include rich and smooth with deep, intriguing notes of roasted grain, vanilla, and honey that are unlike any other. Learn more about the Ancestral Corn Whisky Brand, by visiting abasolowhisky.com or follow us on Instagram @abasolowhisky

About Nixta Licor De Elote

To create Nixta, the best tender corn of the season is macerated in an exquisite corn distillate and sweetened with clarified sweet wort—both produced from ancestral cacahuazintle grown near our distillery at a height of more than 7,000 feet above sea level. Pure cacahuazintle corn is used in two different stages of development: Cacahuazintle sweet corn is macerated and prepared to extract all its delicate flavor. And ripe, cacahuazintle kernels are nixtamalized to produce a sweet wort and alcohol. Together, these ingredients make Nixta Licor de Elote into a flavorful, versatile liqueur that is true to its origin. Visit https://www.nixtalicor.com or find on Instagram: https://www.instagram.com/nixtalicor/

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.

Vintage Eve Circa 9/2018 – Mutual Trading Show 2018: An Array of Japanese Food and Drink Reviewed

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This would be the second year of discovery for us: attending the Mutual Trading Japanese Food and Restaurant Expo. While the wide array of Japanese food and beverages takes center stage, I really like to cover the show to learn something new, and I do every time.

If you just want to see the food and drink, my photos are here. Of special note for me:

Japan’s #1 Nama Sake in a CAN: Funaguchi Kikusui Ichibanshibori. It was served to us three ways: fresh and cold from the can, sweetened with citrus juices and with slices of cucumber. Each was quite remarkable.

Masahiro Shuzo, a company that has “been in business for more than 130 years”, Awamori – a distilled 30% ABV (60 proof) that is produced in Okinawa.

The Umepon liqueur was a favorite last year for us so I was happy to see them back and also try a cocktail version. It is orange and plum liqueurs blended with rice shochu.

I had Dassai sake in my WSET level one sake course, also noted that one of the numbered versions is served at our local Gyu-Kaku Japanese BBQ. (The bottles are numbered and that number correlates with how much the rice grain is milled to. The lower the number the finer the grain, and hence, the finer the sake.) At the show I expected to see the usual 50, but they also had a 23 to sample, which was really delicious.

The brand “Dragon God” sold only to restaurants, had a couple of different sake that I enjoyed. Look for these when you dine out.

Of the displays I was duly impressed by the many award winning beverages, glass and pottery sake serving sets and the array of sashimi, sushi, tofu, sesame seed – from oils to desserts – and noodles. The longest line is always for small servings of ramen. If I were to work with a Japanese restaurant I’d put my money on ramen.

If you want to know what I learned about this year, namely pairing sake with all kinds of food, read on:

Attendees were extremely lucky to have a class offered on food pairing with Antony Moss MW and Chef Nobuo at Teeter House.

Moss is the Director of Strategic Planning for WSET (Wine and Spirits Education Trust) and though he has earned his MW his focus for the last five years has turned more to sake. He said sake pairs easily with food as there are no tannins or acid.

Chef Nobuo said that drinking sake with a meal will “clean whatever stays in the mouth” and the “combination of contrasting things (makes pairings) delightful.”

During the seminar we were given two samples to try: Miyazaki beef and Bluefin tuna. Both were served with a specifically selected cold sake that would enhance the flavor of the dish, and by a show of nods when Moss asked, both pairings succeeded. The selection of a sweeter sake with the beef was truly inspired. Of course both the fish and the beef had been marinated as well as served with a topping, which was all taken into account in the selection of the sake. Long story short, this was just really the beginning of what we would learn about pairing sake with dishes other than sushi.

Moss said that he often enjoys a sparkling sake with English Fish and Chips or an Italian calamari dish. Junmai or Honjozo sake paired better with Bolognese than a Chianti in his educated experience. Moss further explained that during the first half of the 20th century menus had a “wide mix of styles” in European cuisine, especially French cuisine. There were sauternes on the menu that were paired with steaks. This wholly positive experience he believes “dispels the myth of (having to have) red wine with steak.” What may sound “radical” to us is “deeply rooted with both Japanese and European history.”

A couple of questions by the audience that I found interesting:

Did restaurants have to provide a different type of glass if we were going to replace wine with sake at the dinner table? Moss contemplated that Riedel does have glasses for every need…however he said the traditional Japanese cup or glass is fine. And if a wine glass was preferred then a small white wine glass would suffice perfectly. He also said not to feel intimidated by this, and to use your personal preferences as a guide.

A second questions was on temperature. As we had been discussing cold sake pairings would warm sake work as well? While Moss enjoyed sake between 40 degrees and room temperature, he said warming up the sake “can be very satisfying.”

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.

The Busker “Triple Cask Triple Smooth” Beats Established Competitors in Blind Tasting; Rated Best Irish Whiskey Blend

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NEW YORK (PRWEB) – The Busker, a “new-to-world” Irish Whiskey, is proud to announce that it was named the top Irish Whiskey Blend in a blind, independent tasting of industry experts. The Busker “Triple Cask Triple Smooth” was blind-tasted against four leading Irish whiskeys in similar price points, including Proper Twelve, Jameson, Bushmills and Tullamore D.E.W. The panel consisted of five renowned industry experts, including Andy Seymour, Julie Reiner, Anu Apte, Sean Kenyon and Jackie Summers. The panel judged each spirit on appearance, nose, aroma and finish. Awarded the highest aggregate score, The Busker “Triple Cask Triple Smooth” was recognized as a standout among the judges for its distinctive taste in a world of similar-tasting Irish whiskeys.

“The Busker is unique, unlike any other of the whiskies we tasted,” said Andy Seymour, owner of Liquid Productions and partner in BAR. “All the others were going in the same direction, and this stood out right away. The Busker has a bolder and richer taste that we all immediately picked up on.”

“The Busker is an apple among oranges,” said New York-based Julie Reiner, known for her award-winning beverage programs at Clover Club and Leyenda. “This is a whiskey that bartenders will embrace because it will perform excellently in craft cocktails.” The panel noted that the bold flavors of The Busker make it suitable for sipping as well as for cocktails that might overwhelm less distinctive Irish whiskeys.

The Busker “Triple Cask Triple Smooth” combines the Busker Single Grain with a high percentage of The Busker’s Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this whiskey brings a new definition of richness and smoothness to the Irish whiskey landscape. The flavor profile of The Busker “Triple Cask Triple Smooth” blend is ideal for multiple consumption occasions, from sipping neat or on the rocks to classic cocktails that don’t typically use Irish whiskey, like Manhattans, Sours, tiki drinks, Old-Fashioneds or even the Vieux-Carre. These are cocktails that craft bartenders embrace and cocktails that are trending at-home with consumers.

“Our team at The Royal Oak Distillery set out to make an Irish whiskey that would appeal not only to Irish whiskey drinkers, but also to bourbon lovers,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno International in the U.S. “We’re able to achieve a fuller, rounder whiskey with a higher malt content in the recipe, and triple cask finishing in Bourbon, Sherry and Marsala casks. Ultimately, we want to provide a journey into Irish whiskey at an affordable price point. Based on the tremendous feedback from our esteemed judging panel, quite frankly we believe The Busker has the potential to become the preferred Irish whiskey in the United States.”

Jackie Summers, creator of Sorel Liqueur and named Drinks International’s “100 Most Influential Bar Industry Figures” (2020) and Imbibe 75 (2021), noted that “The Busker was the outlier, and the only bottle I would drink and buy again.” Denver-based Sean Kenyon, the person behind award-winning bars Williams & Graham, Occidental and American Bonded and recognized as Tales of the Cocktail’s American Bartender of the Year (2014), agreed, calling The Busker blend “a real stand out, something interesting in the Irish whiskey world where the others go in the same direction.” Anu Apte, behind a number of award-winning Seattle bars including Rob Roy, No Anchor, Navy Strength, Vinnie’s Wine Shop and The Bar Bazaar enjoyed The Busker’s round, soft and integrated notes. “The Busker brings an exciting and very different new distillate to market,” she said.

The blind tasting recognition follows The Busker “Triple Cask Triple Smooth” receiving a “Best Buy” rating and 94 points in the April 2021 issue of Wine Enthusiast. This impressive ranking outclassed the other major whiskey brands, and was the highest-rated Irish whiskey when measured against similar priced competitors.

About The Busker
The Busker is a “new to world” Irish Whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at the Royal Oak Distillery, in County Carlow, Ireland, located on an 18th century estate in Ireland’s Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey – Single Grain, Single Malt, & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks. Most recently, The Busker took home multiple top accolades at the 2020 LA Spirits Awards: The Busker Single Malt was awarded the 2020 Platinum Medal and Best Irish Whiskey, while the Single Pot Still and Blend were awarded the Gold Medal.

For more information, visit http://www.thebusker.com and join the conversation at @thebusker_official

Disaronno and Jack Daniel’s Partner to Launch Velvet Fire

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NEW YORK (PRWEB) – Disaronno, the world’s favorite Italian liqueur¹ and Jack Daniel’s the most valuable spirits brand in the world², are proud to announce the launch of Velvet Fire, a national partnership between Disaronno Velvet Liqueur and Jack Daniel’s Tennessee Fire. Best served chilled or consumed as a shot, Velvet Fire combines 2 parts Disaronno Velvet and 1 part Jack Daniel’s Tennessee Fire.

Photo: MensJournal.com

Velvet Fire blends the creamy hints of toffee and apricot from Disaronno Velvet with the warming notes of cinnamon liqueur and unmistakable character of Jack Daniel’s Old No. 7 Tennessee Whiskey for a distinct and smooth cinnamon pour. Velvet Fire opens the door to where the Italian elegance of Amaretto meets the legendary world of American whiskey. A celebratory and indulgent drink without seasonality, Velvet Fire is ideal for any and all occasions.

“Disaronno is honored to partner with Jack Daniel’s to create Velvet Fire,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno. “The timing was perfect with the exciting growth of both the flavored whiskey and cream liqueur categories. The mixability of Disaronno Velvet combined with Jack Daniel’s Tennessee Fire makes for a very unique tasting experience that will intrigue many palates of spirits and cocktail lovers.”

Launched in April 2020, Disaronno Velvet is the newest innovation to the liqueur category from the iconic Disaronno brand. Bottled at 17% ABV, Disaronno Velvet boasts the floral character of almonds with nuances of chocolate and vanilla, all while providing the quintessential Amaretto flavor profile of Disaronno. Disaronno Velvet is best served over ice, or by adding a touch of Italian elegance to cream cocktails.

Jack Daniel’s Tennessee Fire launched globally in 2016 and has since become one of the top selling flavored whiskies in the world, offering whiskey enthusiasts a new way to enjoy Jack Daniel’s. At 35% ABV, Jack Daniel’s Tennessee Fire is crafted with Jack Daniel’s Old No. 7 Tennessee Whiskey and is naturally infused with a proprietary cinnamon liqueur for a smooth and delicious taste.

“We’re extremely excited about this new partnership with Disaronno to introduce Velvet Fire to our friends around the country,” said Lauren Richmond, Jack Daniel’s Tennessee Fire Brand Manager. “Bringing these two iconic spirits together will build on their popularity and success to leverage the mixability of both brands in a unique way.”

Velvet Fire, which features a 750ml bottle of both Disaronno Velvet and Jack Daniel’s Tennessee Fire, is now available nationwide with a suggested retail price of $49.99. The suggested retail price for Jack Daniel’s Tennessee Fire is $19.99, with Disaronno Velvet available at a suggested retail price of $29.99.

Note¹: source IWSR 2019 – International Wine & Spirit Research
Note²: source Interbrand 2020 Best Global Brands

DISARONNO®
Disaronno® is the world’s favorite Italian liqueur. Featuring an original taste and unmistakable aroma, Disaronno stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle has a unique design and a cap, which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed drinks, including the new Disaronno Fizz. Recognizable and versatile, it makes every cocktail one-of-a-kind.

http://www.disaronno.com
https://www.facebook.com/Disaronno
https://www.instagram.com/disaronno_official/

About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Tennessee Rye, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.

https://www.jackdaniels.com/en-us/
https://www.facebook.com/jackdaniels
https://www.instagram.com/JackDaniels_US/

Five Romantic Cocktail Recipes to Get Sparks Flying This Valentine’s Day

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Valentine’s Day is coming up and our options are limited, but who says staying in can’t be sexy? Drinks retailer The Bottle Club has rallied together five of their most popular cocktails to help you ignite romance this Valentine’s.

Pink Heather Cocktail

1) The Royal Sidecar

There is something romantic about the royal sidecar cocktail. It’s sweet and tangy taste will be sure to add a striking touch to your Valentines. Impress your date with this simple yet effective cocktail. Recipe below.

Ingredients

  • 35ml Rémy Martin 1738 Accord Royal Miniature
  • 30ml Cointreau Orange Liqueur Miniature
  • 15ml Fresh lemon juice
  • Ice

Method

  1. Shake Rémy Martin 1738 Accord Royal with Cointreau, lemon juice with ice
  2. Strain into your best coupe glass
  3. Enjoy

2) Nutella Martini

If your date has a sweet tooth, this is the perfect cocktail for your Valentine’s date night. It could even save you making a dessert (or perhaps not). You probably haven’t thought about putting your favourite nutty spread in a cocktail, but booze and Nutella is a match made in heaven. Recipe below.

Ingredients

  • 400ml whole milk (or swap out for nut milk)
  • 2 (very) heaped scoops of Nutella
  • 1 heaped spoonful of cocoa powder
  • 3 shots of vodka
  • 2 shot Amaretto
  • Ice
  • Additional Nutella & chopped hazelnuts (for garnish)

Method

  1. Gently heat the milk in a pan, with the Nutella and cocoa powder.
  2. Stir until smooth and sufficiently warmed through
  3. Leave to cool
  4. Spread some Nutella onto a side plate, and cover another plate in chopped hazelnuts.
  5. Dip the rim of your glass into the chocolate and twist
  6. Once dipped in the Nutella, dip the glass into the pile of nuts
  7. When your chocolate milk is nice & cold, pour into a cocktail shaker and add the vodka and Amaretto
  8. Shake it and enjoy!

3) Pink Heather Cocktail 

For whisky drinkers, it can be difficult to find delicious and romantic cocktail recipes – well look no further than the pink heather cocktail. Whip this up for your whisky loving date and you’re sure to have a good night. Recipe below.

Ingredients:

  • 2 oz Scotch Whisky
  • 1 oz strawberry liqueur
  • Top with sparkling rose wine
  • Strawberries for garnish

Method:

  1. Pour the whisky and the strawberry liqueur into a chilled champagne flute
  2. Top up with sparkling wine

4) Pomegranate Whisky Sour

Drinking pink doesn’t need to be all about the rosé. A good one for those who don’t like wine this Valentine’s, you can mix it to create a delicious pink cocktail so you don’t miss out on a rose-tinted summer. Drink pink with whisky? Hell yeah!

Ingredients:

  • 2 oz of bourbon
  • 1 oz of pomegranate juice
  • ½ oz of simple syrup
  • 1 oz lemon juice

Method:

  1. Add ice to a cocktail shaker
  2. Fill with bourbon, pomegranate juice, lemon juice and simple syrup
  3. Shake well
  4. Pour into an old-fashioned glass 

5) Fruity Strawberry Daiquiri

This fruity cocktail can be made with fresh and/or frozen strawberries and is the ultimate refreshing drink to get the party started this Valentines. The sweetest of them all! You won’t go wrong with a Strawberry Daiquiri.

Ingredients:

  • 4 medium frozen strawberries
  • 4 medium fresh strawberries
  • 1 tbsp lime juice
  • 1-2 tbsp white sugar
  • 50 ml white rum

Method:

  • Add all ingredients into the blender and blend.
  • Pour into a glass.
  • Garnish with lime and strawberry.
  • Enjoy!

Tip: Add some ice cubes to make a larger drink or to mellow the strawberry flavour.

All credit to The Bottle Club: https://www.thebottleclub.com/

Vintage Eve Circa 7/2018: The Seventh Art Beyond the Glass!

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Art Beyond the Glass VII: L.A.’s Top Bartenders Come Together To Celebrate

Seven Years of Cocktails, Community, Women In The Industry and A Great Cause…Proceeds from ABTG VII will go to the Women’s Center for Creative Work, a vital arts nonprofit in Frogtown. Now in its seventh year, Art Beyond the Glass is L.A.’s premier cocktail culture festival, featuring more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more!

Yep, we did it again, covered three levels of mind blowing cocktail mayhem in the Los Globos nightclub in Silver Lake. The “mayhem” included a wide array of live music, a dj, burlesque, a tap dancer and wildly costumed bartenders as well as guests. There also was a raffle, art exhibit and “silent auction items such as artwork, photography, rare spirits and more.” 

As you know I was there to take it all in (photos here if that’s all you’re after) these are the spirit vendors I made sure to meet up with:

Jack Daniel Distillery Lynchburg Tennessee, The Bombay Sapphire Distillery, Ming River Baijiu and Teeling Whiskey – these were just part of the first floor of fun, and each spirits’ table offered more than one cocktail option so you could do them all or just select one that sounded good to you.

More from the first floor: Fun stewards (stewardesses, whatevers) from Aviation Gin sat guests in a mock airplane, served them cocktails and if you agreed to sit in the exit row you got a special treat! Loved the two cocktails – one with tea and another in a slush – I sampled from Pomp & Whimsy (remember them – hope they’ll be back for Cocktails on the Roof 2018!) and fun drinks from Fords Gin, Plymouth Gin, and Lillet.

The cutie pies at the Mulholland Distilling table were happy to sing for a photo on the second floor! Fun table, and the drinks were yummy. I had the Mulholland Mule and I swear there was another drink they made with Boba in it. I really loved the Edinburgh Distillery Rhubarb Ginger liqueur! Also enjoyed checking out Distillerie Clement rum.

And on the ground floor, an outdoor patio filled with happy smokers and vapers, had a cold brew coffee vendor, Colorado Common Hard Cider and Illegal Mezcal Joven cocktails in ice cube glasses that blew my mind – the one I tried was called “560 Shades of Greg”, while the other, which I didn’t try, had CBD in it!

Even more entertainment on the first and second floors: we got our VIP badges from Jack Daniel’s, sampled cocktails from Åhus Akvavit, Born and Bred, Domaine Combier, Partida Tequila and The Real McCoy Rum.

More About Art Beyond the Glass (ABTG): Art Beyond the Glass is a special event that showcases the artistic pursuits of top bartenders when they’re not behind the stick. ABTG began, as many things do, with a conversation in a bar. In the fall of 2011, bartender Zahra Bates and writer Daniel Djang were at Sunny Spot in Venice, discussing how so many bartenders in Los Angeles express themselves creatively through painting, photography, music, and other arts. But at the time there wasn’t a proper showcase for bartenders to share their artistic pursuits. To fill this gap, Art Beyond the Glass was born: uniting the bar community, which gives back to the art community, and strengthening the community in which we live.

At ABTG, everything from the cocktails to the art and music is created and performed by bartenders. Proceeds from every ABTG event are donated to a local arts-based charity. To date, Art Beyond the Glass has donated more than $98,000 to nonprofit organizations across the country.

The inaugural ABTG raised more than $6,000 for Inner-City Arts. In 2013, ABTG II raised $13,700 for Art Share L.A. and saved this vital nonprofit from closing. ABTG III raised $18,000 for the Mural Conservancy to restore Struggles of the World, one of the landmark Freeway Murals from the 1984 Summer Olympics. ABTG IV raised more than $20,000 for KCRW on behalf of its Capital Campaign to open a new Media Center and public event space in Santa Monica.

To celebrate its five-year anniversary in 2015, Art Beyond the Glass expanded to cities outside of Los Angeles for the first time. The fifth annual ABTG was the largest event to date and raised over $25,000 for Global Inheritance. In July 2016, the first-ever ABTG outside of L.A. took place in Oklahoma City and raised $7,300 for Arts Council Oklahoma City. ABTG Chicago took place in August 2016 and donated $8,450 to ArtReach.

Art Beyond the Glass will continue to grow into established and emerging markets that are eager to demonstrate the creative prowess of their bar community.

The Charity

This year we are honored to be raising funds for the Women’s Center for Creative Work, a 501(c)(3) nonprofit located in Frogtown. Combining a co-workspace on the L.A. River, project incubation facilities, residency programs, a rapidly growing network of over 20,000 followers, and a full calendar of artistic and professional development programming, WCCW advocates for feminist-led creative businesses and projects in Los Angeles.

www.ArtBeyondtheGlass.com

Follow Art Beyond the Glass on:

Facebook: https://www.facebook.com/ArtBeyondTheGlass

Twitter: @ABTGLA

Instagram: @abtgla

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Gancia, Maker of Italy’s First Sparkling Wines, Launches Still Wines

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NEW YORK, /PRNewswire/ — Renowned Italian wine pioneer Gancia is pleased to announce its foray into still wines with the launch of Gancia Chianti D.O.C.G. and Gancia Pinot Grigio Delle Venezie D.O.C. These two easy-to-drink varietals are crafted as an expression of Italian lifestyle, celebration, and the dolce vita. They join Gancia’s extensive portfolio of award-winning sparkling wines and liqueurs.

 

Renowned Italian wine pioneer Gancia announces the launch of its Chianti D.O.C.G. and Pinot Grigio Delle Venezie D.O.C.

“After 170 years of winemaking excellence, we are delighted to announce we are getting into the still wines business, launching our first Pinot Grigio and Chianti under the storied Gancia label,” said Scott Oliver, CEO of Roust Americas.  “These two wines are Italian classics and crafted with both quality and value in mind. We believe our launch comes at a time when consumers are more inclined than ever to seek out comforting high quality wines that deliver exceptional value for money.”

Gancia Chianti D.O.C.G. is a fruit forward blend of primarily Sangiovese grapes that is rich and velvety, making this a refined and enjoyable wine that pairs beautifully with red-sauced pastas and grilled meats. The refreshing Gancia Pinot Grigio Delle Venezie D.O.C. offers a fresh citrus fruit aroma and balanced floral taste and is ideal as an aperitif with light hors d’oeuvres or with a seafood lunch or dinner.

Both Gancia still wines will be available for purchase starting in New York in 2020 and then throughout North America starting Q1 2021.

About Gancia:

Founded in 1850 by Carlo Gancia, the creator of the first Italian sparkling wine, Gancia is an international leader in the category of sparkling wines, prosecco, and vermouth, with over 40 million bottles produced annually. Gancia is distributed in more than 65 countries. The Gancia sparkling wine portfolio ranges from sweet to dry and from Charmat method to prestige vintages of Classic Method. http://gancia.com

About Roust Americas:

Roust Americas is a subsidiary of Roust Group, the world’s second largest vodka producer by volume. Roust Americas is responsible for the management, distribution and marketing of world-class brands like Russian Standard® Vodka, Zubrowka® Vodkas, Green Mark® Vodka, Gancia® wines and liqueurs, and De Luze® cognac.

Tuscan Women Cook Shares One of Italy’s Most Popular Desserts

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Who wouldn’t love to sit in the sun at an outdoor café in Italy sipping a chilled glass of wine and eating a delicious  Italian dessert? Unfortunately, we still can’t travel to Italy but that doesn’t mean we can’t bring a bit of Italy to our own homes. Coleen Kirnan and Rhonda Vilardo, the owners, and hosts of Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany, want to bring a bit of Italy to home kitchens during this pandemic. Tuscan Women Cook is about celebrating the food and culture of the Tuscan region of Italy ensconced in the charming village of Montefollonico.

Photo from Tuscan Women Cook’s Facebook page.

Coffee lovers prepare yourself for this outrageous truth: Some people do not like coffee. Crazy as this may seem, many find the smell and taste off-putting and will even pass on a serving of tiramisù, one of Italy’s most popular desserts, because espresso is a key ingredient. Tiramisù translates to “pick me up,” due in no small part to the surge of caffeine that comes with every creamy bite.

Fear not, coffee refuters. No need to pass on Tuscan Women Cook’s tiramisù recipe that replaces coffee with fresh strawberries and Alchermes, a bright crimson Italian liqueur which is still made today by the Santa Maria Novella pharmacy in Florence with the exact same recipe formulated back in 1743. It is infused with a variety of common spices, along with the most unusual ingredient, dried insects, which contributes to its vivid scarlet color. We totally understand if you want to leave out the Alchermes. We promise this recipe will still be authentically delicious without it. Substitute Fragoli wild strawberry liqueur or Chambord.

Why not travel to Italy in your imagination and make this your go-to summer dessert?

STRAWBERRY TIRAMISU
Serves 8
Guests of Tuscan Women Cook love this strawberry tiramisù served at Ristorante 13 Gobbi. It’s become a house specialty as a result of a partnership Albo and Simonetta forged with an organic strawberry farmer near their restaurant in Montefollonico. Strawberries are in peak season right now. 

Ingredients:
For the cream:
500g mascarpone cheese, room temperature
500ml heavy cream
5 egg yolks
3/4 cups granulated sugar

For the strawberries:
2 1/2 cups of strawberries, chopped
1/3 cup Alchermes liqueur,* Fragfoli wild strawberry liqueur or Chambord
1 tablespoon sugar
2-3 tablespoons rum
1 cup orange juice

1 box dry ladyfingers (Pavesini brand preferred**)

Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy.

In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish.

Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture.

Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.

* Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.

** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

Recipe reprinted with permission of www.TuscanWomenCook.com.

Simonetta from Ristorante 13 Gobbi in Montefollonico, shows you how to make this delicious Strawberry Tiramisu recipe:  https://www.youtube.com/watch?v=43Nmpb83pyI&feature=youtu.be  n

During each day of Tuscan Women Cook’s week-long program, their group of 18 participants learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or “nonnas.” These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation.

And after a day of cooking, eating, and wine tasting, participants are taken on shopping and sightseeing trips in the many beautiful villages and towns of Tuscany, with maybe a little more wine tasting and afternoon gelato sampling, ending each day with a memorable gourmet dinner in the region’s top locales.

Los Angeles-based Coleen Kirnan and Rhonda Vilardo are two inventive business dynamos who decided to take a career risk that changed their lives.  In 2016 they purchased Tuscan Women Cook, a career move that changed both of their lives personally and professionally.

For more information on Tuscan Women Cook, visit their website, www.TuscanWomenCook.com.

Disaronno International Launches New Line Extension in US with Disaronno Velvet

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NEW YORK (PRWEB) – Disaronno, the world’s favorite Italian liqueur, is proud to announce the launch of Disaronno Velvet, the iconic brand’s latest innovation to the liquer category. Incredibly smooth, Velvet boasts the floral character of almonds with nuances of chocolate and vanilla. Velvet is the a perfect choice for those who love sophisticated cream liqueurs.

Born in Saronno, Italy in 1525, Disaronno is one of the oldest Italian spirits brands and known for its distinctive bottle design made of a special faceted glass crafted in Murano, topped with the inimitable square cap. Disaronno Velvet features the same design and cap in a sleek white for an ultra-premium look.
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“Disaronno continues to represent quality and authenticity in the liqueur category. With the launch of Disaronno Velvet, we are excited to bring innovation to the core of our company,” said Ray Stoughton, Executive Vice President of Disaronno International. “We aim to reinvigorate the category and attract new consumers to the brand.”

Blending the unique flavor of Disaronno and the richness of a velvety cream, Disaronno Velvet is best served over ice, or to add a touch of Italian elegance to your favorite cream cocktails. Available nationwide this April, Disaronno Velvet is glueten free with a standard retail price of $29.99 and 17% ABV.

DISARONNO®
Disaronno is the world’s favorite Italian liqueur. Featuring an original taste and unmistakable aroma, it stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle has a unique design and a cap, which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed drinks, including the new Disaronno Fizz. Recognizable and versatile, it makes every cocktail one of a kind.
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