Our Drink of the Week is the Classic Wet Martini Cocktail made with iconic Grey Goose Vodka, dry vermouth, bitters, and olives.

The Martini Cocktail is perhaps the sexiest of cocktails—elegant in its simplicity. But make no mistake—it takes skill to master. So, bartenders, shake up this season with the perfect Classic Wet Martini Cocktail recipe.

 

 

Grey Goose Classic Wet Martini Cocktail

Ingredients:

• 2 1/2 oz. Grey Goose Vodka
• 1/2 oz. Noilly Prat Original French Dry Vermouth
• Dash Orange Bitters
• 2 Mediterranean Olives

Preparation: Build in a Boston glass. Top with cubed ice and stir. Fine strain into a chilled cocktail glass. Garnish with pair of Mediterranean olives on a Grey Goose pick.

The post Classic Wet Martini Cocktail Featuring Grey Goose Vodka appeared first on Chilled Magazine.

Source: Mixology News

California’s historic property, Desert Island, has been acquired and renovated by Miguel Nelson, artist and innovative experiential developer from Marivmon Productions.

 

 

Situated in the beautiful city of Rancho Mirage, the desert grounds reemerged with a world class culinary program from Chef Jon Butler, and overhauled golfing greens.

“Desert Island is a piece of golf history, a legacy course played on by a mix of old Hollywood stars,” shares Nelson.

The expansive property now includes three dining establishments ranging from casual après-golf to fine dining, a piano and game lounge, and large event space. The vintage golf course on Desert Island is a walkable 120 manicured acres around a 25-acre lake, with ample shaded trees, and verdant grass. A destination for members throughout the past 50 years, the formerly private course is now open to the public, giving every passionate golfer the chance to experience the most serene playing conditions imaginable.

Butler has personally curated an extensive rare spirits library for the property, including the last batch of mezcal produced by Don Federico Valentin Alva Ibanez and Mount Gay Rum’s Madeira cask expressions.

 

 

One of the three exceptional dining spaces is The Penney, named after artist and active DI resident Frederick Doyle Penney. Here, Chef Butler’s menu provides an elevated experience, combining fine dining with attainable elegance. The Executive Chef created a showcase for his ingredient-driven, locally sourced menu that is constantly evolving with the seasons. The Penney features a vast rare spirits library, sunken horseshoe bar and terrace dining, equipped with views of the lake and distant mountains.

Parlour is Desert Island’s destination cocktail lounge, with a grand piano, a restored 1967 Brunswick pool table and a library of table games. It is the perfect spot for post-golf relaxation, pre-dinner drinks, or simply as a destination by itself. It features original artwork from owner Miguel Nelson and detailed murals painted by Stacy Smith, in-house artist, and designer. Parlour functions as a music lounge and game room with its own bar and cocktail menus.

Lastly, “9 ½,” Desert Island’s shady refreshment station featuring snacks and entrees from Chef Butler, as well as beer, specialty cocktails, fresh-squeezed juices, craft coffee, and more. The eatery is conveniently located adjacent to Golf Shoppe, between Holes 1, 9, 10, and 18 and is open seven days a week, sunrise to happy hour and occasionally for dinner. 9 ½ expands to the Southern Verandah, a long, shaded row of tables overlooking the lake side putting green.

 

The country club is now open to the public after five decades of being members-only. Guests will enjoy an elevated experience that combines fine dining with attainable elegance.

The post Visit Desert Island to Enjoy Attainable Elegance appeared first on Chilled Magazine.

Source: Mixology News

Julie Dalton of Stella’s Wine Bar at the Forbes double 5-Star Post Oak Hotel at Uptown Houston just received her Master Sommelier status, joining Master Sommelier Keith Goldston, who curated that insane $5 million wine cellar for the property. 

 

 

The master sommelier exam is the hardest test in the wine world, maybe one of the toughest tests in any industry. Only 274 people have passed the exam since it was established in 1969. The tasting portion is what makes the test so difficult as aspiring sommeliers have 25 minutes to blind-taste six wines and identify the grape variety, region of origin and vintage of each one. The wines chosen for the test can be from anywhere across the globe.

“I am incredibly grateful for all that I have learned and the village that helped me get to this level,” says Julie Dalton, Master Sommelier. “Many do not realize there is no school for this and it takes years of apprenticeship and training. Even with the title Master Sommelier, I will always be a student of wine.”

 

Tell us a bit about your background in the industry.

I fell in love with wine while waiting tables at Gaido’s in Galveston, TX.  Since then, I knew I wanted to be in the hospitality industry. Throughout my college and graduate school years in Houston and Baltimore, I always maintained part time jobs at local wine bars. Later, I got serious with my wine studies. My first official wine class was with the Wine & Spirits Education Trust in New York City, then completed courses with the French Wine Embassy, Court of Master Sommeliers, Society of Wine Educators, and Wine Scholar Guild—all while maintaining a full-time biotech job. I passed my Advanced Sommelier exam in 2010 and immediately knew wine was what I wanted to do. Six months later, I moved to New York to begin full-time work with Skurnik Wines & Spirits as their national Theise sales representative. I left New York after one year and joined the team at Four Seasons Baltimore.  I led the wine team there for over six years, passed most of my Master Sommelier pieces except for tasting. I moved to Houston in 2017 when Keith Goldston, MS was building his dream team of sommeliers at The Post Oak Hotel and that’s where I’ve been ever since. It’s been an incredible journey.

 

Talk to us about Stella’s Wine Bar—what type of experience can guests expect when visiting?

Stella’s is our little corner of heaven at The Post Oak.  At least that’s how I see it!  We’re tucked into the southeast corner of the hotel. When you walk in, it has a lovely French café feel to it with marble top tables and wooden chairs. There is wine EVERYwhere.  Up top, down low, all around. Our guests are physically surrounded by wine. Our stunning outdoor patio features an open-air pergola with built-in heaters and a 13-foot, towering olive tree. Reclaimed, solid-oak wine barrels are placed throughout the patio serving as dining tables for guests to take in Houston’s urban skyline.  It’s festive while classy at the same time.   I always want to deliver an exploratory experience for our guests if interested. Many of the by-the-glass wines are unfamiliar to them so we encourage exploration. All our wines can be offered in a 2oz pour so guests can create their own flights.

 

Talk to us about the wine menu.

The entire Post Oak property has a Wine Spectator Grand Award wine list.  There are only 100 properties in the world to hold this honor.  Our wine list has over 4,000 selections and our Cellars houses more than $5 million in inventory. Guests at Stella’s may choose a bottle from our wine list or they may order by the glass or order flights.  One of our flights has turned out to be much more popular than I expected – it’s called ‘Be a Somm’ where participants get three wines served “blind” to them–meaning they don’t know what they are – and they try to guess what the wines are.

 

We cover the innovation of wine categories/trends in the upcoming—what do you see happening in the category?

We have several guests inquiring about natural wine.  Although we don’t have a “natural wines category” on the list, we know what ‘natural’ means i.e., organically grown, minimal intervention in the cellar, minimal sulfur use. We can direct our guests to a bottle that will check those boxes.  Secondly, there is a low-alcohol or ‘sober-curious’ movement happening.  For this reason, we offer two non-alcoholic wines by the glass.

 

What makes a great by-the-glass menu at the bar?

I love variety!  For the less experienced wine lover, having a few brand names on the list is a helpful frame of reference.  For this reason, I have two big brand names on the list.  Many guests don’t know most of the producers on the list, but that’s where we come in.  All Stella’s servers are sommeliers and very well-versed in wine and can offer a recommendation by the glass based on their answers to just a few questions.

 

What are some absolutely must haves on a successful wine menu these days?

Sancerre. Sauvignon Blanc is more popular than ever and Sancerre – the region in France – is almost a brand name these days.  Texans will always need a big Cabernet Sauvignon.  Rosé is still hot, but here in Texas where it’s warm most of the time, rosé is an all-year wine.

 

Can you share some tips for bartenders who’d like to serve/suggest wine like pros.

Study your wine list.  Go to the winery’s website and look for something called the ‘tech sheet.’  Almost all wines have this information on their website.  The tech sheet discusses the grape or what comprises the blend if it’s a blend, how the wine is made, the vintage characteristics for that year (the weather patterns, etc.), how much oak (if any) the wine is exposed to, essentially all the ‘non-sexy’ statistics about a wine.  It would be if I were to introduce myself as 98% water, 2% protein!  At the end of the day, most guests want to know how the wine tastes, but by knowing the statistics about the wine, a server can paint a more attractive picture of how the wine will taste and behave with a meal.  I also think all bartenders and servers should taste the wines themselves to come up with their own tasting notes.

 

What are some wine trends you can’t live without/ how about ones you can do without? 

I love that sweeter styles of wine are having a heyday. This trend invites people to explore Riesling like never before!  I can do without the natural wine trend but that’s low hanging fruit.  Big, flashy, rich, round could-be-anything reds from anywhere and are all made to taste the same – I could do without that trend.  Sauvignon Blanc is huge right now but there is so much greater character in a dry Riesling or Grüner Veltliner and those wines will give the Sauvignon Blanc lover what they want.

 

What’s your “stranded on an island” wine pick?  

Bone-dry chiseled electric Riesling.

 

 

The post Master Somm Julie Dalton of Stella’s Wine Bar Shares Her Best Advice for Bartenders Serving Wine appeared first on Chilled Magazine.

Source: Mixology News

As one of the most electric destinations in the U.S. for imbibing, Chicago is home to thousands of establishments that offer one-of-a-kind sipping experiences.

On a casual stroll through the Windy City today, it’s nearly impossible to not come across a new buzzing bar or restaurant. The endless options can get overwhelming, so to help steer you in the right direction, Chilled found three hotspots that promise an unforgettable drinking experience.

For a history-rich taste of overseas culture, located in Logan Square is a space called Lardon. It’s a bright and airy daytime spot that draws inspiration from cafes across Europe. With over 100 years of age to it, the building has retained its charm with exposed brick, reclaimed materials, and honeycomb tile floors.

 

 

During the busy hours of the day at Lardon, guests can expect tons of locals hanging out, enjoying lunch, and vibing out to staff-picked records. As the lunch rush cools down, the environment is geared towards a more intimate, slower experience. Beverage Director Abe Vucekovich explains it best: “Think catching up over charcuterie boards from our in-house cured meats program and sipping cocktails under string lights on the sidewalk patio.”

Italian and French liqueurs are the core of Lardon’s cocktail program. Guests can expect Amari, aperitivos, and seasonal spritz-focused drinks. “The liqueurs impart beautiful vegetal and herbal notes that anchor the otherwise bright drinks and pair well with the savory cured meats,” added Vucekovich.

 

 

Serving artisanal cocktails at the heart of Wicker Park, The Violet Hour is an escape from the norm. Upon entry into the joint, guests are instantly transported back to the pre-prohibition era. The ambience is brought to life through high vaulted ceilings with crown molding, long curtains, high back chairs for tables, and cushioned bar seats all accented by the intimate setting of candlelight.

The relationship between a patron and their beverage is of paramount importance at Violet Hour. Their team’s goal is to find the appropriate drink for every guest, whether it be a booze aficionado or a beginner.

Delving into the inspiration of the drink selections, General Manager David Branch says, “We are rooted in pre-prohibition style cocktails, boozy and balanced. Our menu changes seasonally, so guests are always able to experience something unique.”

 

 

Finally, there’s The Whistler, a bar, gallery, record label, and venue that hosts live music and DJs. Situated on N Milwaukee Ave, it’s a place for all to enjoy music and drinks in a respectful, friendly environment. Their dance floor stays jumping, but no need to worry; the back patio is a perfect space designated for relaxing and taking a breather from all the excitement.

The Whistler’s award-winning cocktail program is versatile in the sense that is takes inspiration from many different things. It has reached the top of the game by following strict principles, yet still keeping it cool. “Our cocktail program is all about using the best products, fresh juices, house-made syrups made to order with speed and no pretension. Alongside a classic Daiquiri, you might get our draft Old Fashioned variation or a cheesecake-inspired Piña Colada with birthday sprinkles, says Head Bartender Alex Barbatsis.”

 

 

 

SHOULDER SEASON

Photo by Robert Brenner

Created by Head Bartender Alex Barbatsis of The Whistler

Demerara rum and earthy reposado tequila give this fall-forward sipper it’s signature depth, while allspice dram and a hint of nutmeg round out it’s seasonal notes. The combination of earth and spice evoke the sensations of falling autumn leaves.

Ingredients:

• 3/4 oz 5-Year Demerara Rum
• ¾ oz Reposado tequila
• ¾ oz Lime juice
• ¾ oz Demerara syrup (1:1)
• ¼ oz Allspice Dram

Preparation: Combine all ingredients in shaker tin with ice, shake, and double strain over ice into a rocks glass. Grate a little nutmeg on top.

 

 

 

ALL PINE FOR YOU

Created by General Manager David Branch of The Violet Hour

Photo by Kelly Sandos

The “All Pine for You” is a wintery punch-style drink with a split base of vodka and Colombia’s Aguardiente – an anise and sugarcane-based spirit. The crowd-pleasing cocktail combines the seasons best flavors with juicy notes of dark cherry, a rosemary aroma and hint of allspice.

Ingredients:

• 1 oz Cumber Aguardiente
• 1/2 oz Village Vodka
• 3/4 oz Braulio Amaro
• 1/2 oz Ruby Port
• 1/4 oz St. Elizabeth Allspice Dram
• 1/4 oz tart cherry juice
• 3/4 oz lime juice
• 1/2 oz simple syrup

Preparation: Pour all ingredients into tulip glass and fill with crushed ice. Quick swizzle. Garnish with rosemary sprig and 3 Griottine cherries on a skewer.

 

 

 

OLD SPORT

Created by Beverage Director Abe Vucekovich of Meadowlark Hospitality

This Negroni-inspired drink swaps out gin for warmly spiced Russel’s Reserve 10 year Bourbon and pairs it with apple brandy for an autumnal flair. Peppered with smoked orange and cherry bark bitters and a rinse of absinthe, the Old Sport is packed with nuanced flavor that evolves with each sip.

Ingredients:

• 3/4 oz Russell’s Reserve 10 Year Bourbon
• 3/4 oz Laird’s Apple Brandy Bottled-in-Bond
• 3/4 oz Campari
• 3/4 oz Carpano Antica
• 2 Dashes smoked orange bitters
• 2 Dashes cherry bark bitters

Preparation: Chill rocks glass. Add all ingredients to cocktail stirring vessel with ice and stir until chilled. Rinse glass (atomizer works best) with Herbsaint. Strain cocktail into glass. Express orange peel over drink and discard.

 

 

The Whistler Images by Jeff Marini 

Lardon images by Clayton Hauck 

The Violet Hour images by Michael Robinson

The post 3 Chicago Bars to Visit for Unique Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Owner of Gertie’s Whiskey Bar, Howard Greenstone, first entered the hospitality industry working as a food and beverage trainee at the Grand Hyatt New York back in 1983, exposing him to every facet of the business.

Within three months his work ethic fast-tracked him to a full-time managing position, overseeing every department of the hotel. He eventually went on to get what would be his final position at the hotel—Beverage Director. With this role he undertook responsibility for four restaurant bars, banquet bars, room service bars, and lobby bars.

All the effort he put into the New York Hyatt location resulted in his next bigtime promotion, leading the opening of a new Hyatt in Greenwich CT. There he opened his first restaurant concept, Aquavit with Chef Christer Larsson.

As time progressed, Greenstone continued to decorate his career with noteworthy roles. Naming a few, he was the Director of Operations for Sfuzzi in Dallas, growing their chain to 30+ units. And for New Jersey Devils owner Arthur Imperatore’s vast waterfront commercial space on the Hudson River , he took charge of its restaurant operations. Furthermore, in 2001, Howard joined the Rosa Mexicano partnership and helped expand the concept from two locations to 20.

 

 

Later on, he had the opportunity to partner with some music exec’s in Nashville to open a few restaurants. Adele’s Nashville was the first, then 404 Kitchen, Bajo sexto, and Sadies came later. Looking to further expand operations and open even more concepts, he made a move to Nashville. In 2018, he founded Red Pebbles Hospitality, which includes Adele’s, The 404 Kitchen, two locations of Gertie’s Whiskey Bar, Sadie’s, Ella’s on 2nd, and The Nashville Sundae Club.

To get a clear picture of one of Greenstone’s successful establishments, Chilled asked him to give a rundown of Nashville’s Gertie’s Whiskey Bar, its backstory, whiskey society program, and overall inspiration.

“We wanted Gertie’s to be a celebration of freethinking and individualism, at the bar and the glass, so we named it for Gertrude Cleo Lythgoe, known as “Queen of the Bootleggers.” Gertie’s Whiskey Bar is located downstairs from sister concept, The 404 Kitchen, and is home to Nashville’s largest collection of whiskey and bourbon, and in fact has one of the largest and best curated selections in the south.”

“Gertie’s really brought together the unique community of Nashville’s lovers of bourbon and whiskey, so we launched the Whiskey Society in 2018. Among the various benefits for members, the Whiskey Society provides opportunities for exclusive tastings, whiskey and bourbon centric events, and access to bottles that can be difficult to come by. Members also have their individual whiskey lockers at Gertie’s where they can keep their favorite bottles to enjoy when they come to Gertie’s and The 404 Kitchen.”

 

To all those out there looking to run a successful beverage program, Howard offers these essential tips:

• “Having a great staff who care about their craft and about their guests is crucial.”
• “Understand what the theoretical cost of your bar program is; it’s helpful in being financially successful.”
• “Having great relationships with liquor partners is key to promoting your bar at all times.”

 

 

 

Sound of Sunshine

Ingredients:

• 2 oz strawberry-infused London dry gin
• 3/4 oz vanilla-infused orgeat
• 1/2 oz tart orange liqueur
• 1/2 oz fresh lime juice

Preparation: Combine ingredients in shaker with ice. Shake, strain in coupe.

 

 

 

Nashville Hot Manhattan

Ingredients:

• 2 oz Sazerac 6 Year Rye
• 1/2 oz Carpano Antica
• 1/4 oz Cynar
• 3/4 oz Aleppo Chili Honey

Preparation: Build in mixing glass. Stir. Strain. Neat. In coupe glass. Garnish with Chili sugar half rim and Amarena cherry.

 

The post Bar Owner Howard Greenstone Shares Stories from Gertie’s Whiskey Bar in Nashville appeared first on Chilled Magazine.

Source: Mixology News

Jean-Francois Bonnete, founder and president of BCI Bonnete Inc is leading the terroir revolution in the United States.

With nearly two decades of experience building brands, Jean-Francois and his wife and business partner, Nathalie Bonnete, import, represent, market, and build spirits brands that have passion at their core and thrive for excellence, authenticity, and are made by people with an ancestral savoir faire. We ask Jean-Francois about BCI, his business and marketing strategies, and the life lessons pushing him to succeed.

 

 

Talk to us about BCI. What inspired you to start the company/portfolio? 

BCI is first a love story. When our last daughter was born (our 6th daughter and 7th child) in 2015, Nathalie and I decided it was time to leave our corporate careers to create our own company, as partners, 50/50. I have had the opportunity to build exciting brands for more than 20 years in the United States, starting with Citadelle Gin, Pierre Ferrand Cognac or Plantation Rums when I first managed and developed Maison Ferrand in the United States for ten years. Nathalie, an engineer, and geophysicist had a great international professional journey. We both always shared the same passion for terroir, people with talent, values, and a desire to make a difference. We felt it was the right time for us to start our entrepreneurial journey.

 

 

Tell us about the brands in your portfolio, what makes them stand out?

Our choice for our company is to have a small but staggering collection of terroir brands (as it takes a tremendous amount of time and investments to build brands correctly in the United States). We want to partner with brands which first have passionate people at their core, thrive for excellence in their quality and represent an ancestral artisanal savoir faire. We identify categories which we care about and in which we believe we can bring additional value and excitement because of the depth and identity of our brands. We also are huge history buffs so having an opportunity to bring to United States consumers historical iconic brands from different regions of the world and participate to build or rebuild categories that were once thriving or new in this country (like Dutch Genevers pre-prohibition or Rhum Agricole, Calvados or Armagnac) is a lot of fun.

In the vermouth and bitters category, we are privileged to represent Suze (the iconic French gentian aperitif dating back to 1889), Boomsma Cloosterbitter (the Dutch herbal Bitter which recipe was developed by Cistercian monks in the early 1400s), La Quintinye Vermouth (made in Cognac by Jean-Sebastien Robicquet from Maison Villevert—our “Rouge” Vermouth was awarded the Chairman’s Trophy at the 2016 annual Ultimate Spirits Challenge) and Azaline Vermouth (a new fantastic artisanal Vermouth elaborated by Gabriel Boudier in Dijon based on Burgundian Pinot noir).

We offer an exciting collection of brandies starting with Coquerel Calvados (owned and operated by third generation Pierre Martin Neuhaus), Marquis de Montesquiou Armagnac (recently acquired by Alexander Stein, the creator of Monkey 47 Gin), Coutanseaux Cognac (Maison owned by the Frerejean-Taittinger and Dassault families we will re-introduce in the United States in 2023) and Aqua & Lucien Bernard Brandies (elaborated by the eponym Bernard family in Bordeaux).

In the gin and Dutch genevers segment we are proud to propose the eponym line of artisanal Dutch Genevers from the Boomsma family, Normindia Gin (crafted by Pierre Martin Neuhaus at the Domaine du Coquerel in Normandy), Gabriel Boudier Saffron Gin (from the eponym Maison in Burgundy) and G’Vine (made from grapes in Cognac by Maison Villevert). We are proud to represent and have launched in the United States the iconic Trois Rivieres Rhum Agricole AOC de la Martinique as well as the collection of New Grove Rums (crafted by the Harel family in Mauritius). We also proudly foster the amazing collection of Gabriel Boudier Liqueurs, Excellia Tequila or Ostoya IGP Polish Vodka.

In addition to our beautiful collection of Terroir Spirits, we also wanted with Nathalie to develop our own lines of French wines, going back to our roots. We started with the launch of a great collection called “Libération de Paris” (in partnership with our friends Catherine & Laurent Delaunay, owners of Badet Clément) as well as our own line of “Bonneté” wines from the region of Bordeaux where I grew up. We also started importing and representing the exclusive Premier & Grand Crus wines from Champagne of the Maison Frerejean Freres (created by Rodolphe, Guillaume and Richard Frerejean-Taittinger) that we are strategically launching in selected states and targeted accounts in the United States.

 

What is important for bartenders to know about the brands in your portfolio?

First is when they try any brands from our BCI collection, they need to know that they will be presented with a product of the highest quality made by passionate people with an exceptional savoir faire. I am personally a big fan of the “Pepsi Challenge” method as there is nothing more compelling than a side-by-side blind tasting. I always encourage bartenders to do so with our collection.

We are privileged to be presented many brands every month for our consideration. When a brand is of potential interest, we first gather as much information as possible regarding the company, the brand, and the category. We speak and meet with the people behind the brand. We then share all those learnings with a panel of friends and industry leaders as well as conduct blind tastings (as this is for us the best way) to gather feedbacks and learn from those discussions. So, when a family and a brand become part of our BCI family, this is a result of a thorough process.

 

We understand you hit many obstacles when starting BCI—tell us about adversity strengthening your business model/success story.

Life is a journey.

Both Nathalie and I have always had to fight for everything we have built in our lives, nothing was handed to us. We knew obstacles and daring challenges come with the territory once you decide to start your entrepreneurial journey maybe even more when you decide to do it as a couple, investing your own resources and by both jumping in 100% from day one.

The last few years have not disappointed from losing our home, office and everything we had during hurricane Harvey in 2017 (as we are Houston based) and the all the trauma and consequences that hit your family afterwards, to going through Covid (for a company which had just launched its importing activity and whose business is largely generated from On Premise with Super Premium artisanal terroir brands), to managing structural changes such as the episodes of dramatic increases in federal taxes on French wines and spirits for instance; in addition to all the daily “regular” challenges you always face when building a company.

Our ability to always quickly adjust and adapt was constantly put to test. Saying that at some moments, like when we ended up with our seven children downtown Houston without a home during Harvey, were not difficult would be a lie. But we always made a point to remain positive and appreciative of our blessings starting with the love of each other as a family, doing our best to preserve the health of our children and always having faith.

I have learned that resilience is the main trait allowing you to deliver on your objectives in life. You also always need to look at yourself in a pragmatic way, take responsibility, keep learning and moving forward because everything is possible and nothing of substance will ever come easy.

As it was once said, what does not kill you makes you stronger! That’s what those last years have done to us, both as a business and as a human being, we are much stronger now than we were two years ago or when we started.

 

 

Talk to us about BCI’s Brand Building Philosophy/Objectives. 

Our first goal at BCI is to partner with people who have a passion and exceptional savoir faire for terroir wines and Spirits. We have therefore crafted a collection made from a handful of brands to import and represent in the United States. I always say BCI is not an “épicerie” (French word for grocery store) meaning we do not want to pile up hundreds or thousands of SKUs, sell a little bit of each here and there just to keep the lights on. We purposedly focus on very few brands to be able to build them strategically and for the long run.

As I mentioned earlier, it takes a tremendous amount of time to build brands correctly and intelligently for the long term in this market. As we always say “Rome was not built in a day” so the first aspect we share with our supplier partners is not to expect things to be built overnight. For us, the priority is to build very strong foundations for our brands, based on their identity and category, generating growth based on organic velocity in targeted accounts sharing the authenticity and the savoir faire behind our brands with bartenders across the United States. It is our passion. It is the same philosophy as haute couture versus ready to wear. True brand building is not a sprint, it is a marathon.

 

Talk to us about becoming a leading importer of Terroir Spirits and Wines. What does this mean?

We believe that more and more United States consumers are looking (and will keep looking in the future) for artisanal spirits and wines with authenticity, roots, heritage made by people who care, with an ancestral savoir faire. Our passion and “raison d’etre” at BCI is to partner with such brands and then connect them with this growing base of consumers. To do so we work hand in hand with our distribution and on and off premise accounts’ partners. Our goal is to keep assembling as much talent as possible within BCI to lead this revolution from an importer standpoint.

 

Anything new and next for BCI you’d like to discuss? 

We indeed will share some exciting news coming up in 2023: first with the unveiling of new blends and designs for some of our current brands, a couple of iconic ancestral brands joining our collection or the launch of a very exciting project we have been working on for the last couple of years where we are partnering with exciting leading people in their fields of expertise. The journey continues.

The post We Ask Brand-Building Expert Jean-Francois Bonnete About Leading the Terroir Revolution in the United States appeared first on Chilled Magazine.

Source: Mixology News

Spirits innovator and Grammy award-winning musician Sammy Hagar and iconic chef and Emmy award-winning television personality Guy Fieri announced the appointment of Dan Butkus as the new president and CEO of the duo’s Santo Spirits.

 

 

Formerly the Vice President National Sales Manager of Campari America, the U.S. subsidiary of Campari Group, the world’s sixth-largest premium spirits company for 14 years, Butkus will oversee the global portfolio, which includes a Blanco Tequila, Reposado Tequila and innovative Mezquila.

 

“It’s not often you find a brand like Santo Spirits that is backed by two founders of Sammy and Guy’s influence, who are so passionate about creating an exceptionally premium product, right down to the smallest detail,” says Butkus. “It is their hands-on approach that assured me all the ingredients were in place to make Santo a major player in the global tequila market.”

 

 

“Having worked with Dan on Cabo Wabo Tequila, I am confident he has the right qualifications to lead Santo Spirits, with a ‘get it done but have fun’ attitude that Guy and I embrace in business,” shares Hagar, a 30-year-veteran of the tequila business. “Guy and I created an agave portfolio built on authenticity, using time-honored craftsmanship and the highest-quality ingredients, with a very clear brand identity. Knowing Dan has the chops, the connections, and a clear path to success, we have everything we need to truly rock.”

 

“The Santo brand is the real deal and with his strong credentials and executive experience, so is Dan Butkus,” says Fieri. “Dan’s leadership and deep relationships with distributors and retailers alike will allow us to capitalize on our current success and fuel exponential growth for our entire portfolio of tequilas and Mezquila.”

 

 

The post Guy Fieri and Sammy Hagar name Dan Butkus President and CEO of Santo Spirits appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin serves up classic gin cocktail riffs that are perfect to celebrate the cozy season.

 

The ‘Properly Improper’ gin, marries traditional notes of gin with a refreshing influence of citrus and aromatic wild blackberries and blueberries, creating intensely smooth gin cocktails that are sensual and daringly different.

 

 

French 75

Ingredients:

• 1 1/2 oz. Brockmans Gin
• 3/4 oz. Fresh Lemon Juice
• 3/4 oz. Simple Syrup
• 2 oz. Champagne
• Lemon twist (for garnish)

Preparation: Half-fill a cocktail shaker with ice. Add the first three ingredients and shake. Strain the mixture into a chilled champagne flute and top with Champagne and garnish with a lemon twist.

 

 

 

Amarone Negroni

Ingredients:

• 1 oz. Brockmans Gin
• 1 oz. Campari
• 3/4 oz. Sweet Vermouth
• 1/4 oz Amarone Red Wine
• Orange Wedge (for garnish)

Preparation: Half-fill a cocktail shaker with ice. Add the first four ingredients and shake. Fill an Old Fashioned glass with ice and strain the mixture into the prepared glass. Garnish with a slice of orange

 

 

 

Mocha Martini

Ingredients:

• 1 1/2 oz. Brockmans Gin
• 1/2 oz. Dark Chocolate Liqueur
• 1 oz. Espresso
• Wash of Simple syrup
• Chocolate Powder and 1 Coffee Bean (for garnish)

Preparation: Rinse the Martini glass with simple syrup. Half-fill a cocktail shaker with ice. Add the first three ingredients and shake vigorously. Strain into the martini glass and garnish with the chocolate powder and coffee bean.

 

The post 3 Classic Gin Riffs to Warm Chilly Nights appeared first on Chilled Magazine.

Source: Mixology News

Santo Tequila asked top bartenders to create cocktails that Transcend the Ordinary using their authentic 100% Blue Weber agave tequila for a higher quality experience.

 

Out of hundreds of entries and a very close competition, these Top Three (3) Winning cocktails according out our judges have captured the essence of what it means to Transcend the Ordinary. Congratulations!

 

Thank you to all the bartenders who participated. We look forward to seeing you again next year.

 

---

 

1st Place Winner $2000

Soul on Fire

Created by Jes Gutierrez-Switaj

Ingredients:

• 1 1/2 oz Chocolate Milk washed Santo Mezquila
• 1/2 oz Chili infused Cognac
• 1 oz Mandarin Orange Juice
• 1/2 oz Coriander Syrup
• 6 Drops Salted Cacao Bitters
• Squeeze of Lemon Palo Santo Smoke

Preparation: Rim glass by lightly brushing on some coriander syrup and then sprinkling with mandarin salt. Combine cocktail ingredients in a mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving. Chocolate Milk washed Santo Mezquila: In a glass container combine 2 oz chocolate milk and 1/4 teaspoon cocoa powder. Slowly pour in 6 oz of Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using. Chili infused Cognac: 4 oz Cognac 1/4 teaspoon Szechuan Peppercorns 1 tablespoon dried Ancho Chili pieces 1 dried Chili de Arbol, crushed Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Strain contents before using. Mandarin Salt: Dehydrate peel of one mandarin orange, with as much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized. Coriander Syrup: 1/4 cup Whole Coriander Seeds 1 cup Water 3/4 cup Sugar Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate. *Garnish Mandarin Salt Rim.

 

---

 

2nd Place Winner $1000

Basilica de Santo

Created by Suzy Tweten

Ingredients:

• 2 oz Santo Fino Tequila Blanco
• 1/2 oz Falernum liqueur
• 1 oz Lime juice
• 1/4 oz Basil syrup*
• Egg white or vegan alternative
• Aromatic bitters for garnish

Preparation: *Basil syrup Make simple syrup using 1 cup sugar to 1 cup water – heat just until sugar dissolves. Once cooled, blend simple syrup with 1/4 cup fresh basil on high for 30 seconds. Fine strain and keep refrigerated. For the cocktail: Add all ingredients except bitters to a cocktail shaker. Shake well without ice, and then add ice and shake again. Double strain into a coupe glass, and garnish with aromatic bitters and a basil leaf. Bitters “hearts” and a basil leaf for garnish.

 

---

 

3rd Place Winner $500

Break the Mold

Created by Jonathan Stanyard

Ingredients:

• 1 1/2 oz Santo Mezquila
• 1/2 oz Raspberry Syrup
• 1/2 oz Fresh Lemon Juice
• 2 dashes Orange Bitters
• 3 Fresh Sage Leaves
• Top with Passion Fruit Foam*

Preparation: Add two sage leaves to a cocktail shaker and muddle lightly to bring out the oils and aromas. Add the Santo Mezquila, Raspberry Syrup, Lemon Juice, and ice and shake well for 12 seconds. Double strain into a fun cocktail glass of choice. Finish with a layer of fresh passion fruit foam, hibiscus saline drops, and a fresh sage leaf. Passionfruit Foam 2 oz aquafaba 1 ½ oz Passionfruit Puree ¾ oz Agave Syrup Add the ingredients to a cocktail shaker and shake until soft but stable foam is achieved. Adding a shaker ball or the coil from a Hawthorne strainer can help. Another option is to use a milk frothing wand. Hibiscus Saline Combine 60g of warm water with 6g of salt and a teaspoon of hibiscus flowers. Stir until the salt is dissolved and let steep for 15 minutes—strain and place into a dropper bottle. *Garnish with Hibiscus Saline Drops* + Fresh Sage Leaf.

 

 

The post Check out the Winners in the Santo Transcend the Ordinary Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News

From hundreds of cocktail entries, bartenders submitted their best cocktails using Le Grand Courtâge Blanc de Blancs or Brut Rosé inspired by all that embodies the French spirit of Joie de Vivre and living joyously.

 

Here are the Top Twenty (20) Finalists moving on to compete for CASH PRIZES during the Grand Finale!!

 

The Le Grand Courtâge competition panel of judges including Andrew Pollard, Chief Mixologist Cosmopolitan Hotel (Vegas); Tawnya Falkner–Proprietor, Le Grand Courtâge; Wendy Hodges, Chilled 100 National Director; Michael Page, Breakthru Mixologist and Tony Devencenzi, RNDC Mixologist will taste all finalist cocktail entries and be tasked with choosing the Top Ten winning cocktails.

 

Thank you to all the participating bartenders. Stay tuned for the announcement of the competition winners coming soon. Good luck to all!

 

 

Tara Gillum

A Little Peach and Quiet

Ingredients:

• 1/2 oz The Botanist Gin
• 1/2 oz Grand Mariner
• 1 oz Peach and Rosemary Shrub
• 4 oz Le Grand Courtage Brut

Preparation: Start by making your shrub. For this cocktail I have made a Peach Rosemary Shrub. Add 1 cup of apple cider vinegar 1/2 cup of sugar 1 sprig of rosemary and 1 cup of peach preserves. Cook all of the ingredients in a sauce pan on medium heat stirring often and until all of the ingredients are incorporated. Use a fine strainer to remove the hard particles and store in an air tight container. To build the cocktail start with ice in your Boston shaker and add The Botanist Grand Mariner and the shrub to it and shake. Then strain the liquid into a champagne flute and top with Le Grand Courtage Brut. Garnish with a peach rose skewered with rosemary.

 

---

 

Timmie Hoffman

Everything Changes

Ingredients:

• 1 ounce of a dry botanical gin ( I used mother earth gin)
• 1/2 ounce of acid adjusted orange juice (4% citric acid by weight)
• 1 tablespoon of a homemade pumpkin pie spiced butternut squash maple syrup
• 1 egg white

Preparation: All into a shaker and dry shake and then add about a cup of ice and shake again. Double strain into a stemmed glass and top with 1.5 ounces of Le Grand Courtage Blanc to Blanc and topped with a dash of cinnamon and served with a side of Le Grand Blanc to Blanc. Homemade Pumpkin pie spiced butternut squash Maple syrup: I took a cup of diced butternut and 2 tablespoons of butter and simmered until butter was browned and squash was soft (about 20-25 minutes) Then I added a half cup of maple syrup simmered for 5 mintues and macerated into a jam like consistency.

 

---

 

Robert Chavez

Fig & Rose 75

Ingredients:

• 1 1/2 oz Citadelle Gin de France
• 1/2 oz L’Epicerie de Provence Fig Syrup
• 1/2 oz L’Epicerie de Provence Rose Syrup
• 1/2 oz Fresh Lemon juice

Preparation: Step 1: Combine first 4 ingredients into shaker; Step 2: Add ice to tin Shake for 10 seconds and double strain into a Coupe glass. Step 3: Add 4 drops of bitters to the strained cocktail and top with Champagne. 4 drops Scrappy’ New Orleans bitters 3 oz Le Grand Courtage Rose Brut Step 4: Garnish with 3 sliced Figs White Rose and 24 ct Gold edible Gold flakes.

 

---

 

Dallas Juanes

Je ne sais quoi

Ingredients:

• 3/4 oz Cognac (Caymus Borderies or similar)
• 3/4 oz Amaro Agelino
• 3/4 oz Rosé Fig Simple Syrup*
• 3/4 oz Lemon
• 1 dash Addition Rosemary Bitters
• 2oz Le Grand Courtâge Brut Rosé

Preparation: Add all ingredients except for the rosé into your shaker tin and roll the tin to incorporate the contents. Strain into a collins glass top with ice and finishing with the Le Courtâge Brut Rosé to finish the drink. Garnish with a stick of rosemary picked with figs dehydrated lemon and a seasonal flower. *Rosé and Fig Simple 2 cup Le Grand Courtâge Brut Rosé 2 cups sugar 2 cups figs In a small saucepan add the rosé and dates and slowly bring up to summer. Reduce by 1/3. Strain figs out and return to saucepan. Add sugar and let cool. 2 week shelf life in the fridge.

 

---

 

J.A. Harrison

Le Liberte

Ingredients:

• 1 1/2 oz Le Grand Courtâge Rosé
• 1/2 oz Gin Mûre by Rachel Reed of Reed & Co
• 1/4 oz Gin Liqueur by Nicola Nice of Pomp & Whimsy
• 3/4 oz Abyss Navy Strength Gin by Heather Manley of Crooked Water
• 1/4 oz Crème de Framboise by Edith Giffard of Giffard
• 3/4 oz lemon juice
• 1/2 oz Heirloom melon/Le Grand Courtage syrup*

Preparation: Juice heirloom melons (I sourced Piel de Sapo heirloom melons locally from woman-owned entrepreneur Lauren Palmer of Bloomsbury Farm. Combine 1 part melon juice with 1 part Le Grand Courtâge Blanc and 2 parts sugar and stir together to combine heating gently on stovetop as necessary to incorporate Add all liquid ingredients in a highball glass over crushed ice swizzle to incorporate garnish with a dusting of red currant powder and serve. Photo by Hannah Kik (www.hannahkik.com)

 

---

 

Daniel Keaveney

Le Reveur

Ingredients:

• 1oz Plantation OFTD Rum
• 1/2 oz Strawberry Syrup (1/2 cup sugar 1/2 cup water cook until dissolved. Blend with immersion blender. Strain with fine mesh strainer)
• 1/2 oz Lemon Juice
• 1/2 oz Dry Orange Curaçao

Preparation: Shake with ice Double Strain into champagne flute Add 4-5 dashes of Fee Brothers Peach Bitters Fill with Le Grand Courtâge Brute Rose. Garnish champagne flute by painting on some Strawberry syrup and placing lemon Zest on the glass.

 

---

 

Christopher Day

Romancing the Stone

Ingredients:

• 1oz Cognac (Francois Voyer VS or similar)
• 1/2 oz Giffard Abricot Rusillon
• 1/4 oz Honey Syrup (3:1)
• 1/2 oz Lemon Juice
• 3 oz Le Grand Courtâge Blanc de Blancs

Preparation: Build all but Le Grand Courtâge into a shaker tin and shake thoroughly with ice. Pour 3 oz of Le Grand Courtâge Blanc de Blancs in a narrow collins or rocks glass and strain the tin into the glass to let mix. Fill with cracked or pebble ice and garnish with a dried apricot skewered with rosemary.

 

---

 

Jon Mateer

Strawberry Moon

Ingredients:

• 1/2 oz London Dry Gin
• 1/2 oz Manzanilla Sherry
• 1/4 oz Cardamaro
• 1/2 oz Lemon Juice
• 1oz Strawberry & Pink Peppercorn Syrup
• 4 oz top with Le Grand Courtage’s Blanc

Preparation: Combine the Gin Sherry Cardamaro Lemon & Strawberry/Peppercorn Syrup into a tin and shake with ice until diluted. Strain into an empty collins glass. Fill with pebble ice. Then top with the sparkling Le Grand Courtage Blanc de Blanc Brut. Mound pebble ice. Then garnish with a strawberry slice and mint bouquet. To make the strawberry peppercorn syrup: – Combine 300g fresh cut strawberries and 20g of crushed pink peppercorns with 1000g of Simple Syrup in a vacuum-sealed bag. – Sous vide the contents at 135 degrees for 120 minutes. – Remove from sous vide and chill to room temperature. – Strain the mixture with a chinois or coffee filter. – Label date and refrigerate until needed for use. Stores for up to two weeks.

 

---

 

Marie Yoshimizu

Bubble of Peace

Ingredients:

• ~2 oz Le Grand Courtage Brut Rose
• 1 oz Genever
• ½ oz Concord Grape Shrub*
• ½ oz Apricot Liqueur
• ¼ oz Sage-Elderflower syrup**
• ¾ oz Hibiscus Tea (room temperature or chilled)
• A few dashes of rose water

Preparation: Garnish with sage and dehydrated rose 1. Combine all ingredients except for the Brit Rose and garnish in a mixing glass. 2. Add ice and stir until chilled. 3. Strain into a champagne coupe. 4. Garnish with a dehydrated rose and sage leaf *Concord Grape Shrub Muddle ½ cup of Concord grapes in a bowl. Add ¾ cup of sugar and stir to combine. Let it sit in a jar for at least 24 hours. Strain the muddle grapes with a fine mesh cloth in a bowl and discard the grapes. Add ½ cup of white wine vinegar and stir to combine. Transfer into a jar to store it in a fridge or use it in cocktails. **Sage-Elderflower syrup 1. Bring 1 cup of water to boil. 2. Add 1 cup of sugar and stir until dissolved. 3. At medium heat add 2 springs of sage and 2 tbsp of dried elderflower and stir to combine for about 7-10 minutes. 4. Strain the sage and elderflower and let the syrup to cool down at the room temperature. 5. Transfer the syrup into the jar and store it in a fridge or use it in cocktails.

 

---

 

Leah DuFresne

Grow a Pear

Ingredients:

• 3/4 oz. Chicken Cock Bourbon
• 1/2 oz. Marie Brizard Pear
• 1/4 oz. Stambecco tiramisu
• 1/2 oz. fresh lemon juice
• 2 oz. Le Grand Courtage Blanc de Blanc

Preparation: Combine all ingredients in shaker with ice (excluding prosecco) shake and strain into a chilled cocktail glass top with 2 oz. Le Grand Courtage Blanc de Blanc. Garnish: candied pear sugared geode.

 

---

 

Ginny Landt

Happy-Go-Lychee

Ingredients:

• 1 oz pisco
• 1/4 oz Chareau aloe liqueur
• 1/4 oz lychee liqueur
• 3/4 oz lime juice
• 1/2 oz rose petal syrup
• 1 1/2 oz sparkling rosé to top

Preparation: Shake all but wine with ice and strain into chilled coupe with cucumber ribbon then top with wine. Add cucumber and lychee garnish.

 

---

 

Alex Taylor

Joy Broker

Ice Sphere Ingredients:

• 1 Oz. Probitas Rum
• 1/4 Oz. Bigallet Thym Liqueur
• 3/4 Oz. Strawberry-Pink Peppercorn Syrup*
• 1 Oz. Fresh Lemon Juice Strained
• 3 Dashes King Floyd’s Ginger Bitters
• 3 Oz. Le Grand Courtâge Brut Rosé

Preparation: Combine all ingredients except brut rose in shaker tin; vigorously shake for 12-15 seconds. Fine strain into snifter (in which a standard-sized ice ball has been placed). Top with Brut Rosé and give a quick stir to integrate the ingredients. Garnish with Trimmed Lemon Peel Strawberry Edible Orchid. Serve and enjoy.

*Strawberry-Pink Peppercorn Syrup Ingredients:

• 1 cup distilled or filtered water
• 1 cup refined white sugar
• 2 cups thinly sliced strawberries
• 2 tablespoons lightly crushed & toasted pink peppercorns

Preparation: Combine water and sugar in a medium pot bring to medium heat and ensure sugar is fully dissolved. Add strawberries and pink peppercorns. Bring to a low boil while constantly stirring. Return to low heat and continue occasional stirring until strawberries appear limp. Remove from heat and place in an ice bath. Cool until room temperature is achieved. Fine strain bottle label and date. Refrigerate and use as needed for up to two weeks.

 

---

 

Tim Weigel

Joy to the Pearled

Ingredients:

• 6 raspberries (muddled)
• 3/4 oz Ube Syrup*
• 1/2 oz Avua prata cachaça
• 3 oz Grand Courtage sparkling rose

Preparation:  muddle the raspberries and add the remaining ingredients (except the GC sparkling rose). Shake with ice and add the Grand Courtage sparkling rose. Double strain over fresh ice inside of a crystal rocks glass. Garnish with lime wheel topped with some raspberry cocktail caviar. *Ube syrup: mix a 1:1 simple syrup with ube puree and allow to mix. Strain the syrup.

 

---

 

Aaron Joseph

Pearadise

Ingredients:

• 4 oz Le Grand Courtage Blanc de Blanc
• 1 1/2 oz Gin (American)
• 3/4 oz Fresh Lime Juice
• 1/2 oz Pineapple Juice (fresh)
• 1 1/4 oz Spiced Pear Syrup( Pear Juice Sugar Cardamon Clove Ginger Vanilla)

Preparation: Serve in Ice Filled Collins Glass Garnish Clove studded Pear Slices and Dehydrated Pineapple Slice Instructions Place Gin Lime Juice Spiced Pear Syrup and Ice into mixing tin. Cap tins and shake vigorously. Strain Cocktail into Collins Glass. Add Le Grand Coutage Blanc de Blanc and filled with Ice. Garnish with Pear Studded slices Pineapple Slice. Enjoy!

 

---

 

Steven Huddleston

Perfect Pearing

Ingredients:

• 1 1/2 oz Le Grand Courtage Brut
• 1/2 oz Bacardi Superior
• 1/2 oz Pierre Ferrand Dry Curacao
• 2 oz Pear Juice
• 1/2 oz Autumn Syrup
• 1/2 oz Super Lime Juice

Preparation: Garnish: 1/4 Dehydrated Pear Slice & Freshly Grated Cinnamon Glassware: Wine Glass Ice: 1×1 Cubes Prep: Shaken • Autumn Syrup: 3 Madagascar Vanilla Beans Split paste removed & added to 12oz of water along with bean stalk 12oz of sugar & 14g ofAllspice. Put on a simmer for 15 minutes. Remove from heat and strain using fine shimwa. Super Lime Juice: 20grams of fresh lime peels 6.66g of malic acid 13.33g of citric acid steep in peels. Add 333g of water and Lime juice from peels limes. Blend acid oleo lime juice and water together. Strain through fine mesh shinwa. Clarification: Add entire cocktail excluding Le Grand to a cambro with cold whole milk. Lightly stir to incorporate. Let sit for 2-3 hours or until separation occurs. Gravity Stain 3 times through coffee filter. The whey from the milk clarification adds a beautiful texture element. Combined clarified cocktail with champagne.

 

---

 

Sarah Turbett

Sand and Sea

Ingredients:

• 1 oz fresh passion fruit puree
• 1/2 oz tempura fugit crème de banane
• 1/4 oz luxardo maraschino cherry syrup (the syrup used to keep the cherries in the jar)
• 2 drops lavender saline*
• Top with Le Grand Courtage Blanc de Blancs Brut

Preparation: Combine all ingredients except for the sparkling wine into a shaker. Add ice and shake for about 10 seconds. Strain into a chiller coupe glass and top with sparkling wine. Garnish with dehydrated and candied passion fruit. Cheers! *lavender saline is made by dissolving equal parts of salt into warm water. As solution cools but is still warm add in dehydrated lavender. Once solution is chilled strain out the lavender and the remaining solution is your lavender saline.

 

---

 

Daniel Friedman

Seaside Joy

Ingredients:

• 1 1/2 oz Le Grand Courtage Blanc De Blancs Brut
• 1 oz White Rum (Flor de Cana extra seco)
• 1 oz Hibiscus infused Honey
• 1/2 oz Giffard Fruit De La Passion
• 3/4 oz Lemon juice
• Pineapple coconut milk foam
• Angostura bitters swirl

Preparation: Combine rum lemon hibiscus honey and passion fruit liqueur in a shaker. Shake with ice for 9 seconds. Fine strain into a rocks glass with a large cube. Add brut to cocktail then top with pineapple coconut milk foam. Place 4 drops of angostura bitters on foam and swirl. Garnish with bamboo leaf and orchid. Enjoy! Pineapple coconut milk foam: add one can (13.5oz) of unsweetened coconut milk and 2oz of Reál pineapple syrup to an ISI whipper charge and shake well. Hibiscus infused honey: Make hibiscus tea by boiling 1 cup of loose hibiscus in 2 cups of water for 5 minutes or until deep ruby red. Add 64 grams of hibiscus tea for every 100 grams of wildflower honey.

 

---

 

Christina Mercado

Star of Autumn

Ingredients:

• 1 1/2 oz local hard cider
• 1 oz local apple cider
• 1/2 oz autumn syrup*
• 1 oz soda water
• 2 1/2 oz Le Grand Courtage Blanc de Blanc

Preparation: build all ingredients into a wine glass with ice and stir for 5 seconds gently to combine – garnish with an apple chip to serve! Autumn Syrup recipe 20 oz brown sugar 3 cinnamon sticks 1/2 tsp ginger powder 1/4 tsp allspice powder 1 vanilla bean 8 oz orange juice 6 oz water – bring all ingredients to a boil – let cool then strain – keep in an airtight container and refrigerate until use

 

---

 

Nadine Medina

Sugar Spice and Orange You Nice

Ingredients:

• 1 1/4 oz All Spice Dram
• 1/2 oz Dry Curacao
• Top with Brut

Preparation:  Shake first 2 ingredients til well chilled with ice in shaker tin. Pour into 5 ounce champagne tulip glass. Top with Le Grand Courtage Brut. Garnish; Orange candy drizzle with dark chocolate edible gold paint and 24 karat gold leaf

 

---

 

Nicole Salicetti

This That Glitters…IS!

Ingredients:

• 1 1/4 oz *salted butter croissant fat washed vodka
• 1/2 oz fresh Meyer lemon juice
• 3/4 oz *green apple syrup
• 2 oz Le Grand Courtage Brut Champagne
• 3 dashes grapefruit bitters

Preparation: put a small amount of edible cocktail glitter into champagne coupe prior to pouring cocktail in. Put all ingredients less champagne into a shaker and shake with plenty of ice. Strain into coupe and stir so that glitter swirls in glass. Top with champagne and lay glass apple gently on side of the glass. How to make homemade ingredients: *Salted butter croissant fat washed vodka: soak one buttery croissant (86 g) into 200g of vodka (I chose Grey Goose) and 1/2 tsp salt. Let sit for 90 minutes and then remove croissant from liquid and place vodka in freezer. Gently separate the fat solids and strain the remaining liquid through coffee filters to get the final product. *Green apple syrup: juice enough green Granny Smith apples to yield 168g. Mix that juice with .6g of citric acid. Blend that mixture at room temperature on high speed for 5 minutes with 336g of sugar. *Gliitered Gold Glass Apple garnish: slice green apple with a mandolin to 2.5 mm and place them in a lemon water bath. Then place slices on silpat on baking tray and place another tray on top. Bake in the oven for 25 minutes at 205°. Remove from heat and remove the top tray. Place back in the oven at reduced heat for 60 minutes more at 175°. Remove from oven and let sit for an hour. Make caramel syrup by combining 70g water and 200g sugar over heat in pot adding 5g vinegar and 37g glucose stirring until boiling begins. Monitor temperature with thermometer until it reaches 315° and then remove from heat. Dip slices of apple into syrup and lay flat to dry on silpat. Dust with glitter. I included my answer to live joyously answer here because there seems to be a glitch in the submission form. When I embarked upon creating this cocktail and thought about what it meant to “live joyously” I had to think about how I go about my life and what brings me joy on a daily basis. Most recently it’s been skating around this city my home the big apple! Especially through Times Square where the energy and glitz is undeniable even for native new Yorkers such as myself it electrifies my entire being. In order to capture the essence of the product I was going to showcase of course some R&D was needed so drinking of the champagne commenced and nothing is more joyous than getting to sip champagne in the name of research! I picked up the hints of green apple drawing the parallel to my home the big apple and then the warm rich brioche notes which led me to the croissant inspiration. Taking those flavors from the champagne and thinking of how the other ingredients would really round out the cocktail and showcase the champagne led me to what I consider gold in a glass cocktail(quite literally too) which I hope can be enjoyed by those drinking it as much as I enjoyed creating it!

 

 

The post Here Are the Top 20 Finalists in Le Grand Courtâge Cocktail Competition appeared first on Chilled Magazine.

Source: Mixology News