Manhattan Moonshine is the first premium, Un-Aged Whiskey

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Michael Hepworth

 

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Manhattan Moonshine

 

 

HOLLYWOOD(Spiritsman)1/26/15/–What’s old is new again. The un-aged white Whiskey that established itself as the drink of choice during the roaring twenties has made an epic return in the form of “Manhattan Moonshine.”

An ever-growing fascination with the era of jazz-fueled debauchery and Gatsby-rich style is what led entrepreneur William Kehler to develop a spirit that embodies the essence of the Prohibition Era, the Jazz Age, and Art Deco design. Young consumers and baby-boomers alike are increasingly fascinated by the nightlives lived by the generations before us, as is evident by the flourishing return of the cocktail culture and speakeasy-styled bars.

A popular misconception is that all moonshine is cheaply made, harsh tasting, illegal liquor made in the backwoods of the Southern US in bathtubs, radiators or back woods make–shift stills. It is this misconception that gave birth to modern day “moonshines” packaged in mason jars or faux-jug-style bottles. In actuality, the majority of spirits that were produced during Prohibition were produced by sophisticated distilleries that operated in secret, and what they produced flowed into high-class speakeasies across the country. Now that Moonshine is being produced legally, Moonshine has come to refer to any un- aged Whiskey. As for taste and quality, Moonshine, like any other liquor, reflects the quality and craftsmanship that  went into it.

 In the case of Manhattan Moonshine, the quality of craftsmanship is paramount. Whereas other moonshines are made by following traditional Aged-Whiskey or Bourbon recipes and excluding the final step of barrel aging, the recipe for Manhattan Moonshine was developed from the outset to create an Un-Aged Whiskey. The formula for Manhattan Moonshine was carefully created during a year of experimentation by Ian Smiley, the master distiller and author who literally wrote the book on Moonshine. The result of this work was the creation of a unique grain bill featuring oats, rye and spelt as well as a unique yeast, and an innovative distillation process to create a truly great whiskey. Packaged in a sleek Art Deco styled decanter,Manhattan Moonshine is the first premium, Un-Aged Whiskey that can compete withAged-Whiskey offerings in complexity and quality.

The absence of color and the heavy flavors imparted by the barrel during the traditional aging process makes Manhattan Moonshine perfect for mixing cocktails; including many cocktails that traditionally call for Vodka or Gin. The cocktail program, developed by James Moreland, ranges from the classic but clear “White Manhattan” to the “Duke Negroni” to “Bessie Smash” so named for the late and great Bessie Smith also known as the Empress of the Blues and the most popular female Jazz singer in the 1920’s and 30’s.

To develop the strategy and manage the logistics of the launch, William has been working closely with liquor industry expert Susan Mooney, and her team at the Spirits Consulting Group. “William came to us with a truly innovative idea to develop his premium Un-Aged Whiskey,” said Mooney. “we believe that there is a need in the market for its unique properties, visual appeal and crisp, complex flavor profile.”

Manhattan Moonshine will be the perfect spirit choice for non-Whiskey drinkers as well as connoisseurs. SCG worked with William to find the perfect production partners, develop budgets for his brand launch and to create a winning launch strategy. “We are looking forward to working with William on the launch of this exciting product”, said Mooney.

Manhattan Moonshine will launch both on and off premise in New York this Fall in its unmistakable 750 ml Art Deco decanter, at an ARP of $45. Manhattan Moonshine will also be available for purchase online at: www.Manhattan-Moonshine.com.

ABOUT MANHATTAN MOONSHINE The Manhattan Moonshine Company, LLC was established in 2013 by William Kehler to create the greatest Un-Aged Whiskey ever made and to establish Un-Aged Whiskey as a legitimate expression of Whiskey that is competitive with Aged-Whiskey in flavor, quality, and class. William is a New York City native and Whiskey enthusiast who is fascinated by the Prohibition era, Art Deco design, and the Jazz age. William worked or over a year with whiskey expert, Ian Smiley to create a unique formulation and with SCG spirits industry experts to create the brand and launch the product. Manhattan Moonshine will be introduced to the New York Market in the Fall of 2014.

 

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www.Manhattan-Moonshine.com

 

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Michael Hepworth

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Black Luxury Cocktail Collection Super Bowl game day tailgate party

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Michael Hepworth

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HOLLYWOOD(Spiritsman)1/24/15/–Freixenet has a tasty game day cocktail that I wanted to share with you called the Black Luxury. The Black Luxury is a part of Freixenet’s Black Cocktail Collection developed by one of the most important interpreters of cocktail culture world-wide, Javier de las Muelas. This chic cocktail takes beer to the next level and adds a festive kick to any Super Bowl party!

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Freixenet’s The Black Cocktails

Collection<http://www.cordonnegroblackcocktailscollection.com/index-eng.html> by Javier De Las Muelas, is a revolution in the way people enjoy cava. Javier de las Muelas (Barcelona 1955), is one of the most important interpreters of cocktail culture worldwide, innovator and Manager of restaurants and cocktail dining in Barcelona, Madrid, San Sebastian, Gerona (Aiguablava), Palma de Mallorca and Bali.

All spaces have their own personality and fall under the same philosophy: to create unique experiences creating sensations thanks to genuine products of the gastronomy world. He is consultant and strategic advisor for Food & Beverage in major global hotel companies: Starwood, Gran Meliá, Paradores de España and Four Seasons.

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BLACK LUXURY:

  • Add ingredients directly to a champagne flute, beer first.
  • Stir briefly.

INGREDIENTS:

  • ½ blackberry liqueur
  • 2 oz. stout beer (chilled)
  • 3 oz. Freixenet Cordon Negro Brut

GARNISH:

  • Blackberry (with edible gold flakes, if available)
Javier de las Muelas
Javier de las Muelas

The Black Mixer Javier de las Muelas

Javier de las Muelas (Barcelona 1955), is one of the most important interpreters of cocktail culture worldwide.

Innovator and Manager of restaurants and cocktail dining in Barcelona, Madrid, San Sebastian, Gerona (Aiguablava), Palma de Mallorca and Bali.

All spaces have their own personality and fall under the same philosophy: to create unique experiences creating sensations thanks to genuine products of the gastronomy world. He is consultant and strategic advisor for Food & Beverage in major global hotel companies: Starwood, Gran Meliá, Paradores de España and Four Seasons.  http://www.cordonnegroblackcocktailscollection.com/index-eng.html

 

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Michael Hepworth

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Cocktail Recipes Give Whiskey An Added Twist

 

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Michael Hepworth

burnside-bourbon-whiskey

 

Cocktail Recipes Give Whiskey
An Added Twist

Consumers Help Spark Sales as They Find
More Ways to Enjoy a Favorite Drink

HOLLYWOOD(Spiritsman)1/15/15/–With whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks.

Drink mixologists enjoy finding more and more ways to complement the whiskey flavor with a plethora of other ingredients, whether its syrups, fruit juices, vermouth or even tea.

A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing, says Steven Earles, CEO of Portland-based Eastside Distilling (www.EastsideDistilling.com).

“People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” says Earles, whose company already experiments with a variety of flavors in its drinks, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey.

The trend of finding more ways to include whiskey in cocktails also may be just one of several factors helping to add to the bump in whiskey sales. As of November 2014, Whiskey sales were near $4 billion, in contrast to $3.5 billion in 2013, according Nielsen research.

For distilleries, those numbers may mean a toast is in order. For consumers, that toast may involve a mix of flavors made just to their liking – but definitely is still on the rocks. 

Recipes For Mixing It Up Yourself

Perhaps the classic whiskey cocktail is the Old-Fashioned, around since the late 19th Century. But for those looking to add even more variety to their whiskey and bourbon selections, Eastside Distilling offers these cocktail recipes:

eastside_cherry_bomb_whiskey_750ml

• Earl’s Demise
25 oz. Cherry Bomb Whiskey (one 750ML bottle)
12.5 oz. Burnside Bourbon
75 oz. Smith Teamaker Earl Grey Tea (chilled)
25 oz. Orange juice
25 oz. Simple syrup
12.5 oz. Sweet vermouth
5 tablespoons Peychaud’s Bitters

Mix all the ingredients in a large punch bowl, then add ice or ice ring. Serve in small punch glasses. The mixture serves 10-12 people.

Burnside_Bourbon

• The Sideburn
1 ½ oz. Burnside Whiskey
¾ oz. Aperol
½ oz. Solerno Blood Orange Liqueur
1 oz. Fresh lemon juice
½ oz. lavender simple syrup
13 oz. Old Fashioned glass over ice

Fill a 14 oz. rocks glass with ice, add all the other ingredients and stir.

burnside_double_barrel_bourbon

 

• Eastside Civil War

1 ½ oz. Burnside Bourbon
½ oz. Cocchi Torino Sweet Vermouth
½ oz. Cynar
2 dashes Fee Brothers Old Fashion Bitters
Amarena cherry

Add all the ingredients, except the cherry, to a 16 oz. mixing glass (pint glass). Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass. Garnish with an Amarena cherry.

 

oregon_marionberry_whiskey_750ml

• Marionberry Beret
1.5 oz. Marionberry Whiskey
.5 oz. Dry Curacao
2 oz. Fresh Grapefruit juice
Served on the rocks

Fill glass with ice, add Burnside Bourbon and recipe ingredients.

 

Eastside Distilling

About Steven Earles

Steven Earles is the CEO of Portland-based Eastside Distilling, (www.EastsideDistilling.com), a producer of handcrafted spirits created from local ingredients and focused in small batches to ensure unparalleled quality. He is responsible for Eastside’s day-to-day operations as well as overseeing the company’s brand development and financial strategy. Earles, who joined Eastside in 2009, has more than two decades of executive experience and orchestrated the development and building of one of the largest land-development companies in southern California.

 

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Michael Hepworth

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Champagne Thiénot will be the exclusive champagne of the 87th Academy Awards Oscar

 

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Michael Hepworth

 

 

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HOLLYWOOD(Spiritsman)1/7/15/-For the second consecutive year, Champagne Thiénot will be the exclusive champagne featured during the pre-show of the 86th Oscars as well as at the prestigious Governors Ball, the Academy’s official post-Oscar ® celebration.

The Academy of Motion Picture Arts and Sciences has again selected the little known house of Thienot Champagne because of its very high end quality and its extremely selective distribution. “We are thrilled that the Academy has chosen our family-owned House for the most prestigious event of the year. All the guests who enjoyed Thienot Champagne during the 85th show and ball last February had a tremendous experience, so the Academy decided to feature our Champagne again!” said François Peltereau-Villeneuve, President & CEO of Thiénot USA.

Thiénot Champagne comes from the city of Reims, located in the heart of the historic Champagne region. Most of the grapes come from its own vineyards, in the famous Côte des Blancs and Montagne de Reims.”

Winery: “This contemporary Champagne house, led by its founders, the Thiénot family, combines finesse, fruit and freshness in a blend of three grape varieties selected from the finest vineyards in Champagne. The wine develops a spring-like bouquet, where floral and fruit aromas intertwine. The lively, delicate wine evolves on the palate towards a long finish exuding a succession of orchard notes.”

 

Bottle: 750ml, cork
Varietal: 45% Chardonnay, 35% Pinot Noir, 20% Pinot Meunier (20% Reserve wines included)
Alcohol: 12.5%
Aging: 4 years
Region: Reims, Champagne, France

 

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http://oscar.go.com/

http://www.oscars.org/oscars

The Academy also announced Monday that the 2015 Academy Awards will move back to the last Sunday in February, which that year will be Feb. 22.

 

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Michael Hepworth

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Moët Golden Night 23 years at the 72nd Golden Globes toasting French champagne

 

Last night Moët & Chandon, the official champagne of the Golden Globes for the 23rd consecutive year, toasted to one of Hollywood's biggest nights with ...
Last night Moët & Chandon, the official champagne of the Golden Globes for the 23rd consecutive year, toasted to one of Hollywood’s biggest nights with …

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Michael Hepworth

 

2014-01-11-11MOETGOLDENNIGHT

BEVERLY Hills,CA(Spiritsman)1/6/15/–Moët & Chandon has been serving up champagne at the Golden Globes for 23 years, but only this year did they finally decide to serve up a champagne cocktail, christened the Moët Golden Night.

 

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Created by Chef Aida Mollenkamp, who was at the preview to share details about the new cocktail, the Moët Golden Night is a sophisticated, unpredictable medley of Moët Impérial, cardamom simple syrup, and pear brandy. 

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 There were plenty of good reasons to uncork the champagne this morning in Hollywood. The nominations for the 72nd Golden Globe Awards announced this morning, honor the year’s best film and television. Here is the breakdown by film, studio and network:

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Golden Globes 2015: 10 fun facts about Hollywood’s most free-spirited awards show

The nominations for the72nd were announced bright and early this morning at the Beverly Hilton hotel. During the traditional pre-dawn ceremony in Beverly Hills, HFPA president Theo Kingma introduced Kate Beckinsale, two-time Golden Globe Award-nominee Peter Krause, Paula Patton, and Golden Globe-winner and five-time nominee Jeremy Piven did the honors. The 72nd Annual Golden Globe® Awards, hosted by Tina Fey and Amy Poehler, will air on Sunday, January 11, 2015, LIVE coast-to-coast on NBC from 5:00-8:00 p.m. (PST)/8:00-11:00 p.m. (EST).

Best Actress in a Motion Picture, Drama
(Still Alice)
(Gone Girl)
(The Theory of Everything)
Best Actor in a Motion Picture, Drama
(The Theory of Everything)
(Foxcatcher)
(The Imitation Game)
(Selma)
(Nightcrawler)
Best Motion Picture, Musical or Comedy
Best Actress In A Motion Picture, Musical or Comedy
(Maps To The Stars)
(Big Eyes)
(Into The Woods)
(The Hundred Foot Journey)
Best Actor in a Motion Picture, Musical or Comedy
(Birdman)
(St. Vincent)
(The Grand Budapest Hotel)
(Big Eyes)
(Inherent Vice)
Best Supporting Actress in a Motion Picture
(A Most Violent Year)
(The Imitation Game)
(Boyhood)
(Into The Woods)
(Birdman)
Best Supporting Actor in a Motion Picture
(Boyhood)
(The Judge)
(Birdman)
(Whiplash)
(Foxcatcher)
Best Director – Motion Picture
(Selma)
(The Grand Budapest Hotel)
(Gone Girl)
(Boyhood)
Best Screenplay – Motion Picture
(The Grand Budapest Hotel)
(Gone Girl)
Alejandro González Iñárritu, Nicolás Giacobone, Alexander Dinelaris, Armando Bo
(Birdman)
(Boyhood)
(The Imitation Game)
Best Original Score – Motion Picture
(The Imitation Game)
(The Theory Of Everything)
Trent Reznor, Atticus Ross
(Gone Girl)
(Birdman)
(Interstellar)
Best Original Song – Motion Picture
Best Actress in a TV Series, Drama
(How to Get Away With Murder)
(Homeland)
(The Good Wife)
(House of Cards)
(The Affair)
Best Actor in a TV Series, Drama
(House of Cards)
(The Knick)
(The Blacklist)
(The Affair)
(Ray Donovan)
Best Actress in a TV Series, Musical or Comedy
(Nurse Jackie)
(Jane The Virgin)
(Girls)
(Orange is the New Black)
Best Actor in a TV Series, Musical or Comedy
(House of Lies)
(Shameless)
(Derek)
(Transparent)
(Louie)
Best Actress in a Mini-Series or TV Movie
(American Horror Story: Freak Show)
(The Honorable Woman)
(Olive Kitteridge)
(Fargo)
(The Missing)
Best Actor in a Mini-Series or TV Movie
(Fargo)
(True Detective)
(True Detective)
(The Normal Heart)
Best Supporting Actress in a Series, Mini-Series or TV Movie
(American Horror Story: Freak Show)
(Orange is the New Black)
(Downton Abbey)
(True Detective)
Best Supporting Actor in a Series, Mini-Series or TV Movie
(Olive Kitteridge)
(Ray Donovan)
(The Normal Heart)
(The Good Wife)
(Fargo)

1. The stars can eat – if they arrive on time

Even though the Globes serve a three-course meal catered by the Beverly Hilton Hotel’s chefs,dinner is served to nominees and guests closer to lunch time around 3:30 p.m. Why so early? Producers don’t want dining noises, such as the clinking of silverware, to be heard during the telecast. So by the time the show begins at 5 p.m. PST, dinner has already been served. The good news: The attendees are still served alcohol, which is why guests often seem tipsy (and get tipsier) throughout the three-hour show.

2. Drinking with the stars

The champagne will definitely be flowing during the glitzy event, with 400 magnums of Moet & Chandon made available for guests, one bottle per table. The celebs can get even get the party started early, since 1,500 bottles of Moet minis will be given out on the red carpet.

3. Mixing and mingling

During commercial breaks, the stars love to get up and mingle with each other, exchanging pleasantries, air kisses and posing for selfies. The banquet-style seating encourages these kinds of casual interactions, but since it’s a live broadcast, those freewheeling conversations sometimes mean it’s a scramble to get attendees back into their seats on time. In order to get the A-listers seated before the show comes back on air, announcements are made at mid-commercial break and at the one-minute mark so stars can make their way back to their seats.

4. Amy Poehler and Tina Fey belong to a very exclusive club

In the history of the 72-year-old awards show, just six celebrities have hosted the Golden Globes. Besides this year’s returning hosts Fey and Poehler, the show has only been emceed by four other people: Andy Williams (mid-1960s), John Larroquette and Janine Turner (1995) and Ricky Gervais (2011-2013).

5. Frank Sinatra unwittingly started an A-list tradition

The Golden Globes are hosted by the Hollywood Foreign Press Association, whose members are comprised of 100 international journalists.HFPA members were tasked with handing out the awards until the Globes were hijacked by the Rat Pack in 1958, when Frank Sinatra, Dean Martin and Sammy Davis Jr. “stormed the stage with whiskey and cigarettes in tow” to hand out the trophies. The HFPA asked the trio to repeat their performance the following year, and celebs have been tasked with giving out awards on stage ever since.

6. Celebs skipped the 2008 Golden Globes

Out of solidarity with the Writers Guild of America writers strike, no actors attended the awards show that year. Instead, the winners were announced via a live news conference hosted by entertainment news personalities. So how did the winners finally receive their awards? According to TV Guide’soral history about the 2008 Globes, “Entourage” star Jeremy Piven was given his statuette in his driveway.

7. Not a Golden Globes nominee? Good luck getting in!

The Golden Globes are hosted by the Hollywood Foreign Press Association, whose members are comprised of 100 international journalists. HFPA members were tasked with handing out the awards until the Globes were hijacked by the Rat Pack in 1958, when Frank Sinatra, Dean Martin and Sammy Davis Jr. “stormed the stage with whiskey and cigarettes” to hand out the trophies. Celebs have been tasked with giving out awards on stage ever since.

8. The Globes is also the rare awards show with empty seats

Unlike other awards shows, the Golden Globes use no seat fillers. So when Clooney goes up to collect his Cecil B. DeMille Lifetime Achievement Award on Sunday, no seat filler will take his place.

 

9. The Golden Globe weighs more than you think

When someone wins an award for the first time, he or she generally remarks on heavy the statuette feels. When it comes to the Globes, there’s a reason for this, since the trophy weighs 5.5 pounds. To give some perspective, that’s about the average weight of a bulldog puppy.

10. The event’s red carpet is almost as long as Noah’s Ark

Noah’s Ark, which in Biblical lore housed two of every animal on Earth, is generally considered to have measured 450 feet in length. Keep that in mind when you see the Golden Globe red carpet, since it measures around 437 feet – which should be just enough to fit nearly every movie and TV star in Hollywood.

 

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NATIONAL BLOODY MARY DAY 2015 Made the Southern Way

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Michael Hepworth

 

OLE SMOKEY NY NY

CELEBRATE NATIONAL BLOODY MARY DAY ON JANUARY 1ST

 Ole Smoky Moonshine Puts A Modern Spin On A Brunch Cocktail Favorite… A Green Bloody Mary Made the Southern Way

 

HOLLYWOOD(Spiritsman)12/16/14/–Cure your New Year’s Eve hangover with a glass of everyone’s favorite morning-after cocktail. And with the start of 2015, what better way to kick off your resolutions than by trying something new! Celebrate National Bloody Mary Day with an Ole Smoky Green Bloody Mary – a Southern spin on America’s favorite brunch cocktail. Whether you’re toasting to the New Year or recovering from a wild night, Ole Smoky is sure to keep those resolutions in check and start your year off with a bang!

Weekend brunch never tasted so good! Put a straw in and pass it around ya’ll!

 *Photo courtesy of Noah Fecks

Ole Smoky Green Bloody Mary

Ingredients:

6 tomatillos

2 yellow heirloom tomatoes

1 dill pickle

3 garlic cloves

1 serrano chili (seeds remove)

1 oz. Ole Smoky Original Moonshine

1 ½ tablespoon preserved lemon

Juice of ½ lime

3 dashes Tabasco

½ teaspoon each sugar, salt and pepper

Directions:

In a blender, puree ingredients. Fill glass with ice and strain in blended mixture.

To salt rim of glass:

Put 1 Tablespoon each salt, pepper, sugar and Aleppo pepper (optional) in a saucer. Wet rim with lime wedge, dab in saucer

 *Cocktail recipe courtesy of Distilled NYC

 Shine Responsibly®

Visit olesmoky.com or find us on social media: Facebook.com/olesmoky, Twitter.com/olesmoky and Instagram.com/olesmokymoonshine.

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CÎROC ULTRA PREMIUM VODKA HOLIDAY COCKTAIL RECIPES

special cocktail recipe and party tips

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Michael Hepworth

 

HOLLYWOOD(Spiritsman)12/16/14/–HOLIDAY COCKTAIL RECIPES

 

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CÎROC ULTRA PREMIUM VODKA

- Gluten Free

- Distilled from grapes

- Natural sugars

- Light Calories

- Flavor Portfolio: Base, Red Berry, Peach, Coconut, Amaretto, Pineapple 

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Top Shelf Toast

TOP SHELF TOAST

.5oz CÎROC Amaretto

.5oz Cognac

.5oz Simple Syrup

.5oz Fresh Lemon Juice

Combine all ingredients in Martini Shaker. Shake. Strain.

Glass: Rocks

 

CÎROC Amaretto Tiramisu 

CIROC AMARETTO TIRAMISU

1.5oz CIROC Amaretto

.75oz Espresso Liqueur

.75oz Cream

Combine all ingredients in Martini Shaker. Shake. Strain.

Glass: Rocks

 

Chocolate Coconut Latte

CIROC CHOCOLATE COCONUT LATTE

1.5oz CIROC Coconut

1.5oz Chocolate Coconut Water

1.5oz Iced Coffee

.75oz Agave

Combine all ingredients in Martini Shaker. Shake. Strain.

Glass: Collins

 

CIROC PINEAPPLE CIDER

1.5oz CIROC Pineapple

1oz Pineapple Juice

.75oz Lime Juice

.75oz Licor 43

Shake and strain into hi ball glass. Garnish with Nutmeg & Black Walnut.

Glass: Hi Ball

 

 

THE CIROC POINSETTA

1.25 oz CÎROC® Vodka

.75 oz Pomegranate Liqueur

.75 oz Lemon Juice

.5 oz Simple Syrup

Shake over ice and serve chilled in champagne flute. Top with a splash of champagne. Garnish with a cherry.

Glass: Champagne Flute

 

 

NYE COCKTAIL RECIPES

 

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BERRY BUBBLY

1.5oz CIROC Red Berry

.5oz Simple Syrup

.5oz Fresh Lemon Juice

Top with Champagne

Combine first three ingredients in a shaker with ice.

Shake well. Strain into a champagne flute.

Top with champagne. Garnish with a Strawberry Wedge.

Glass: Stemless Champagne

 

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CIROC 75

1.5oz CIROC Vodka

1oz Fresh Ruby Red Grapefruit Juice

.5oz Pure Cane Simple Syrup

Combine first three ingredients in a shaker with ice.

Shake well. Strain into a champagne flute.

Top with champagne. Garnish with Grapefruit Twist and Luxardo Cherry.

Glass: Champagne Flute

 

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CIROC CHAMPAGNE

1.5oz CIROC Amaretto

1.5oz Lemon Sour

2oz Champagne

Combine first two ingredients in a shaker with ice.

Shake well. Strain into a champagne flute.

Top with champagne.

Glass: Champagne Flute

 

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CIROC CELEBRACIÓN

.75oz CIROC Coconut

.25oz Peach Liqueur

.25oz Orange Brandy Liqueur

.25oz Cognac

.75oz Fresh Lemon Juice

Combine first four ingredients in a shaker with ice.

Shake well. Strain into a champagne flute.

Top with champagne. Garnish with Mint Leaves and Lemon Twist.

Glass: Stemless Champagne

 

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CIROC MIDNIGHT TOAST

1.5oz CIROC Pineapple

.5oz Pure Cane Simple Syrup

.25oz Fresh Orange Juice

.25oz Fresh Ruby Red Grapefruit Juice

.25oz Apricot Liqueur

Muddle 2 Blackberries

Muddle Blackberries in shaker. Combine first five ingredients in a shaker with ice.

Shake well. Double strain into a champagne flute.

Top with champagne. Garnish with Blackberries and Pineapple Leaf.

Glass: Champagne Flute

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https://www.ciroc.com/

 

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Christy Pope mixologist “a well-stocked (and styled) bar can spice up any Holiday party”

 

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Michael Hepworth

HOLLYWOOD(Spiritsman)12/10/14/–During the holidays, a well-stocked (and styled) bar can spice up any party and elevate the look of the entire room. NYC-based mixologist Christy Pope teamed up with HomeGoods to create three custom drink recipes this holiday season, with bar carts to match!  – Rustic Modern, Masculine Retro and Glamour – along with Christy’s signature cocktail recipes.

 

Rustic Modern Bar Cart with “Maple Tap” Cocktail

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MAPLE TAP RECIPE

 INGREDIENTS:

¾ oz Fresh Squeezed Lemon Juice

¾ oz Grade B Maple Syrup

2oz Bourbon

1 Dash of Orange Bitters

1 Dash of Angostura Bitters

Shake/Strain/Rocks

 GLASS: Rocks Glass, available at Home Goods for $4.99.

 GARNISH: Clove Studded Orange Half Wheel

 STEPS:

  1. Measure all ingredients into a mixing tin.
  2. Add ice, cap shaker, and shake until properly chilled and diluted.
  3. Uncap shaker, and strain over fresh ice into a Rocks glass.
  4. Garnish with a Clove Studded Orange Half Wheel.

 

Masculine Retro Bar Cart with “Pomegranate Apple Punch” Cocktail

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POMEGRANATE APPLE PUNCH*

INGREDIENTS:

1½ oz Laird’s Applejack

¾ oz Cointreau Orange Liqueur

½ oz Freshly Squeezed Lime Juice

1oz Pomegranate Juice

(Pom Wonderful)

Shake/Strain/Up

 GLASS:Martini/Punch Glass, available at HomeGoods for $3.99.

 GARNISH: Star Anise

 STEPS:

  1. Measure ingredients into a mixing glass and then add ice
  2. Shake vigorously until chilled
  3. Strain into a chilled Wine/Punch glass (over ice optional)
  4. Garnish with Star Anise

*For a delicious virgin option, substitute with Apple Cider and Orange Juice!

 

Glamour Bar Cart with “Tinsel Time” Cocktail

 

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TINSEL TIME RECIPE

INGREDIENTS:

¾ oz Sweet Vermouth (Carpano Antica)

¾ oz Dry Vermouth (Dolin Dry)

Top with BrutSparking Wine (Apx. 3.5oz)

1 Dash Angostura Bitters

1 Dash Peychaud Bitters

Stir/Strain/Up

 GLASS: Martini Glass, available at HomeGoods for $3.99

 GARNISH: Lemon Twist or Sprig of Rosemary

 STEPS:

  1. Measure ingredients into a mixing tin and still for chill and dilution
  2. Strain into a Martini glass and add Brut Sparkling  Wine
  3. Garnish with a Lemon Twist or Rosemary Sprig

 

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NOLET’S Silver Dry Gin is a unique gin for creating festive New Year’s cocktails.

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Michael Hepworth

 

HOLLYWOOD(Spirtisman)12/10/14/–With fascinating botanicals of Turkish Rose, Peach and Raspberry, NOLET’S Silver Dry Gin is a unique gin that is extremely versatile; it tastes great on its own but also mixes well with champagne for creating festive New Year’s cocktails.

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Shining Star (this can be made as a single cocktail or a unique homemade bottled cocktail – see below)

*Makes one serving. Created by Mark Drew of Critical Mass

2 oz. NOLET’S Silver Dry Gin

0.75 oz. fresh lemon juice

0.75 oz. star anise syrup

1.5 oz. fresh pineapple juice

0.5 oz. chilled water

 

To make star anise syrup: Take 10 star anise pods and gently toast in a pan over high heat.

Add one quart of water and one quart of caster sugar.  Stir to combine and bring to the boil.  Once the syrup starts boiling turn heat down and allow to simmer for 20 minutes, remove from heat and allow to cool to room temperature before using.

 Drink preparation: Place all ingredients together in a measuring jug, stir thoroughly to combine. Using a small funnel decant into empty bottle ensuring that the lip of the bottle is wiped clean. Cap bottles and chill for a minimum of 2 hours before serving.

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Silver Dutch 75

1 oz. NOLET’S Silver Dry Gin

.5 oz. Lemon Juice

.5 oz. Grand Marnier

Moet & Chandon Champagne

Pour lemon juice, NOLET’S Silver and Grand Marnier into a mixing glass with ice. Shake well. Strain into a Champagne flute. Carefully top with Champagne. Garnish with a lemon twist.

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Cloud 9

Created by Mark Drew of Critical Mass – Currently on the menu at Citizen M

2 oz Raspberry Infused NOLET’S Silver Dry Gin (Place a small container of raspberries into a mason jar add 1 bottle of Nolet’s leave to steep for two weeks.)

0.5 oz. Fresh lemon Juice

0.5 oz. Simple Syrup

Dash Peychaud Bitters

Top with Champagne

Shake all ingredients (excluding the champagne) together in a cocktail shaker, strain into an highball glass over cubed ice. Top up with champagne and stir gently to combine. Garnish with a lemon zest or a couple of raspberries.

 

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Moonshine Nation: The Art of Creating Cornbread in a Bottle

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Michael Hepworth

 

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Moonshine Nation: The Art of Creating Cornbread in a Bottle

Making Book On Moonshine

HOLLYWOOD(Spiritsman)12/6/14/–Moonshine is one of the hottest cocktail ingredients in the US right now. The definitive book on moonshine has been released — Moonshine Nation: The Art of Creating Cornbread in a Bottle. The book gives the history of moonshine and profiles modern, legal moonshiners—amazing characters with stories to tell. Author Mark Spivak spent a year travelling through the backwoods of Kentucky, Tennessee and the Carolinas, learning things like without moonshine, there would be no NASCAR, and that women, in the early days of moonshine, were integrally involved in the business. 

The definitive book on moonshine has just been released–Moonshine Nation: The Art of Creating Cornbread in a Bottle.  Written by Mark Spivak and released by Lyons Press, the first half of the book traces the history of moonshine from the Whiskey Rebellion of 1791-94 through the present day. The second half profiles modern, legal moonshiners that Spivak met during the year he spent travelling through Kentucky, Tennessee and the Carolinas, doing research for the book. “Modern day moonshiners are amazing characters with compelling stories to tell,” Spivak said.The book also includes a collection of drink recipes from both old time and modern moonshiners.

Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay taxes to the US government.

Many moonshiners were descendants of Scots-Irish immigrants who had fought in the original Whiskey Rebellion in the early 1790s. They brought their knowledge of distilling with them to America, along with a profound sense of independence and a refusal to submit to government authority. Today, many Southern states have relaxed their laws and now allow the legal production of moonshine—provided that taxes are paid. Yet many modern moonshiners retain deep links to their bootlegging heritage.

“Any resident of the Appalachian South will tell you that distilling corn whiskey was one of the few ways for farmers to scratch out a living and support their families. In fact, it was far more than that. Moonshine was a way to stand up to a system of law and government that many people thought was unfair. It was a way for the individual to score a fleeting but well-deserved victory over society,” Spivak said.

Highlights From Moonshine Nation

Without Moonshine, there would be no NASCAR

One chapter of the book explains why, without moonshine, there would be no NASCAR.  Spivak interviewed North Carolinian Junior Johnson. Not only was Johnson a legendary bootlegger turned race car driver, but his life has come full circle: He’s now a partner with Piedmont Distillers in a line of legal moonshine calledMidnight Moon. The chapter on Junior Johnson (the man Tom Wolfe called The Last American Hero) is filled with Junior’s reminiscences about the birth of NASCAR and the legends he jousted with on the track, as well as a glimpse into the glory days of bootlegging in America—at his peak, Junior employed 75 people and ran tractor-trailers of moonshine back and forth from North Carolina to the Mississippi Delta.

The Long Tradition of Women Moonshiners

Spivak also found that female distillers are becoming less unusual in the 21st century, but they were commonplace in the Appalachian South.  The wives and daughters of moonshiners had to know as much about the production of illegal corn whiskey as their husbands, since they were the ones who were forced to take over the business when their spouses or fathers went to prison. A typical moonshiner served three or four prison terms in his lifetime, and someone had to operate the still and support the family in his absence.

Spivak journeyed to Asheville, North Carolina to interview Troy Ball. The founder of Troy and Sons, Troy is America’s foremost female moonshiner (of the legal variety), and she is producing some of the purest and best corn whiskey on the planet, according to Spivak. Ball learned the craft slowly, studying for years with a collection of old-time moonshiners who had plied their trade at illicit stills. Her personal story is no less remarkable: As the mother of two special needs sons, non-verbal and confined to wheelchairs, she learned early on that persistence was the only road to success.

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About Mark Spivak

Mark Spivak is an award-winning writer specializing in wine, spirits, food, restaurants and culinary travel. He was the wine writer for the Palm Beach Post from 1994-1999, and was honored by the Academy of Wine Communications for excellence in wine coverage “in a graceful and approachable style.” Since 2001 he has been the Wine and Spirits Editor for the Palm Beach Media Group, as well as the restaurant critic for Palm Beach Illustrated. His work has appeared in National Geographic Traveler, Robb Report, Art & Antiques, Men’s Journal, the Continental and Ritz-Carlton magazines, Arizona Highways and Newsmax. He is currently the host of Quench! a weekly podcast that reveals the untold stories behind everyone’s favorite alcoholic beverages, available on iTunes and at www.webtalkradio.net.

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Mark is the author of Iconic Spirits: An Intoxicating History, published in November 2012 by Lyons Press (an imprint of Globe Pequot). In the book, he profiles the 12 spirits that changed the world and forged the cocktail culture. His second book, Moonshine Nation, chronicles the journey of America’s true native spirit—corn whiskey—from the Whiskey Rebellion to the present day.

 

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Michael Hepworth

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Ole Smoky uses an authentic East Tennessee recipe Holiday Gifts “Shine Responsibly”®

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Michael Hepworth

OleSmoky-ApplePieOleSmoky-BlackberryOleSmoky-Cherries

NEED A WHACKY GIFT FOR YOUR OFFICE HOLIDAY GIFT EXCHANGE?  

 HAS A JAR FOR EVERYONE

 

HOLLYWOOD(Spiritsman)12/4/14/—The perfect gift for someone you barely know…a jar of moonshine! Ole Smoky® Tennessee Moonshine comes in a wide variety of super delicious flavors and is priced just right at $25-$30, depending on where you buy it.

Try one or several of ‘em: Original Moonshine (100 proof), White Lightnin’™ (100 proof), Lightnin’ Line (80 proof): Strawberry Lightnin’, Lemon Drop Lightnin’ and Hunch Punch Lightnin’™,  and the 40 proof line including: Moonshine Cherries™ (50 proof), Peach Moonshine™, Apple Pie Moonshine™, Blackberry Moonshine™, Pineapple Moonshine, Watermelon Moonshine, Sweet Tea Moonshine and Charred Moonshine™ are available selectively in all 50 states and Canada.  Other popular flavors like Pumpkin Pie, Big Orange and Blue Flame are available locally at Ole Smoky’s two distilleries and retail locations, Gatlinburg, TN and Pigeon Forge, TN.

Open up a jar and pass it around the office and don’t get any work done, ya’ll. The holidays just got a little merrier.

***Caution: Shinin’ & Tweetin’ can result in humorous posts!

 

Find delicious recipes on our website at www.olesmoky.com.

OleSmoky-LightninOleSmoky-PeachOleSmoky-Strawberry

Shine Responsibly®

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Moonshine is unaged corn whiskey. Ole Smoky uses anauthentic East Tennessee recipe, and is jarred and shipped directly from the company’s famed Gatlinburg distillery The Holler™ (America’s most visited distillery) and new location, the Ole Smoky Barn at The Island in Pigeon Forge. Now available in all 50 states and Canada, Ole Smoky Tennessee Moonshine can be found at local retailers and is sampled and sold at some of the biggest music and sporting events in the country. Find us on social media: Facebook.com/olesmoky, Twitter.com/olesmoky and Instagram.com/olesmokymoonshine.

 

 

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Belles Organics’ Family Business Industry’s First Organic “Craft Cocktail”

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Michael Hepworth

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Belles Organics’ Kickstarter Aims to Establish Industry’s First Organic “Craft Cocktail” Brand

 Rydal, GA (Spiritsmna)12/4/14/– –Discriminating consumers who are fed up with the lack of high quality organic cocktails available at retail stores, can now turn this unfortunate state of affairs into an inspiring American Dream success story by supporting the Belles Organics’ Kickstarter campaign, which is aiming to establish the industry’s first organic “Craft Cocktail” brand.

“While the craft movement has spread like wildfire throughout the beer and distilled spirits industry, it has yet to enter the pre-packaged cocktail world, which frankly is little more than an afterthought for the big brands,” commented Jessica Flores, Georgia-based Belles Organics’ Founder and CEO. “Instead of finding delectable small batch crafted cocktails made with ‘real’ ingredients on retail shelves, discerning consumers are being subjected to veritable chemistry projects made with cheap liquors, preservatives, artificial ingredients, and artificial colors. Well, I finally said enough is enough, and that’s how Belles Organics was born!”

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If Belles Organics’ Kickstarter campaign reaches its $50,000 goal, the company plans to use the funds to begin the journey to build its very own tasting room in the brand’s signature 1930s Jazz Cabaret styling. The team plans to debut its venue in the Founder’s home state of South Carolina, specifically Charleston, where they feel is just the right location committed to maintaining the nostalgia of the era.

“This won’t just be another winery or distillery tour,” added Flores who in addition to her executive duties is also the creative force behind her company’s circa-1930s image; one that was chosen partly for its distinctive fashion and flare, but mostly because it marked the rise of the modern woman in US history. “It’s a destination to provide customers the `Belles Full Experience,’ which includes tasting the USDA-certified organic small batch crafted cocktails. There are five flavors so far: The Banana Belle, The Beri Belle, The Southern Belle, The Belle on the Beach, and The Georgia Belle.”

Backers of Belles Organics’ Kickstarter campaign — either for themselves or as a unique Christmas gift for someone on their list — can pledge anywhere from $5 to $10,000, and the rewards include everything from getting an 8×10 signed photo of a favorite “Belle” (i.e. one of the company’s glitzy and glamorous vintage-styled performers), to enjoying an “Exclusive Full Belle Experience” that includes a VIP day with the company’s Belles, Founders and Stylist team, complete with a full makeover, new wardrobe, personal coffee table photo book, on-stage performance with the Belles, personal pin up illustration, and more.

“We chose Kickstarter to raise funds because, unlike emotionless investment groups, real people believe in dreams and want to be a part of something better, better and beautiful,” added Jessica Flores, who in 2013 was nominated as the Georgia Small Business Leader of the Year. “And while I would love to sit down with each potential backer so they can see how passionate we are, I’m confident that our Kickstarter page and video, along with our website, does a great job of telling our American Dream story — one that they can be a big part of for years to come!”

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http://www.bellesorganics.com/

Belles Organics’ Kickstarter campaign is open now at https://www.kickstarter.com/projects/2117623491/belles-craft-cocktails-to-1930s-jazz-cabaret-dinne, and closes on December 20, 2014.

More information on Belles Organic is available on the web at http://www.bellesorganics.com, on Facebook at http://facebook.com/BellesOrganics, and on Twitter at https://twitter.com/BellesOrganics.

contact Jessica Flores at jess@bellesorganics.com or (770) 382-5658.

 Funds Would be Used to Provide Discriminating Consumers with a Wide Range of Delectable, USDA-Certified Organic Small Batch Crafted Cocktails at their Local Retail Store

 

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MAMA’S BOY TEQUILA INFUSION LAUNCHES AT EL CARMEN IN WEST HOLLYWOOD

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Michael Hepworth

 

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MAMA’S BOY TEQUILA INFUSION LAUNCHES AT EL CARMEN IN HOLLYWOOD

 

West Hollywood(Spiritsman)11/27/14/–I knew nothing about these people until this week when a last minute Invitation sent me scurrying over to the famous El Carmen Tequila bar in West Hollywood to meet the people behind the brand. The fact that a celebrity chef called Marlon Alexander was whipping up some goodies must have tempted me a bit, but here is the scoop about the fledgling brand.

The drink was launched in the summer by Sean Conley who used to hang out at El Carmen, and got the idea of an infused tequila, or to be specific ‘Original Pineapple Mango Chili.’ Bottled at 60 proof, they use all natural ingredients without any artificial flavors or sweeteners. The drink contains blue agave, pure filtered water, exotic fruits and The Mama’s Boy chili blend with the overall taste being quite unique, spicy with a touch of pineapple and mango.

Conley himself is a former bartender who has been planning this venture into the notoriously overcrowded liquor market for sometime. He has surrounded himself with some passionate investors including the chef Alexander, who are all expecting big things. The ‘Grateful Dead’ style packaging is certainly catchy, and the bottle will invariably stand out on the shelf against all competitors.

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Conley by all accounts has a bad boy reputation, but I Have refrained personally from checking him out on Google, preferring to remember him on his best behavior. He is however a self confessed ‘mama’s boy,’ who after his mother became ill founded Mama’s Boy Cycling, a team that has raised large sums of cash for the Arthritis Foundation.

The retail price for a 1 liter bottle is $45 and it will be very interesting to see how this project develops.

I understand that the planning stage for the drink was quite lengthy, and although the press materials make it sound like hard work-guys I don’t believe you. Weeks and years spent creating, testing, drinking and refining sounds like a lot of fun, and the end result speaks for itself.

 

Mama’s Boy Margarita :

2 oz Mama’s Boy Infusions

½ oz Pineapple Juice

½ oz Lime Juice

Shake/Strain

Enjoy with a chilli salted rim

twitter@mamasboybrands

www.mamasboybrands.com

Photo: Cheri Fox

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XXIV Karat Champagne with gold flakes “A Way of Life” all in

 

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Michael Hepworth

about-img

HOLLYWOOD(Spiritsman)11/21/14/–Celebrate life and create a spectacle everywhere you go. Don’t be afraid to make them blush. When all eyes are on you, you’re at your best. Go all out and live life all in. Make tonight the best night ever. They’ll thank you in the morning.

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Not just a status symbol, but a way of life. It’s the weak-in-the-knees, short-of-breath excitement you crave. It’s what’s on the inside that counts, and inside, it’s pure gold.

That’s 24 karats of sexy luxury on your lips.spectacle everywhere you go. Don’t be afraid to make them blush.

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XXIV Karat Wines is committed to bringing excitement and memories with each bottle sold. Founded by Arizona State University alumni, the team embodies the soul of what XXIV Karat brings to the social scene. After countless bottles bought and numerous memories made, the boys of XXIV Karat sat down to develop what would turn out to be the hottest new product to hit the industry.

They live life all in, and have branded a product that focuses on just that. Starting off as just a dream, XXIV Karat has evolved into a brand that is both affordable and exclusive, providing memorable experiences to all those who enjoy it’s flavor.

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Whether it be in the hottest nightclubs in the world, poolside at your favorite resort, or a gift for your best friends wedding, each bottle of XXIV Karat champagne with gold flakes is designed with one thing in mind, fun!

Drink it in – it’s not just for show. It’s the new gold standard for refined taste and flashy fun. Give in to your desire for golden sparkle and enjoy the pleasure of bubbles on your tongue. It feels so good to indulge. Don’t be shy. You’ve made the right choice. – it’s not just a way of life.

imgres-7st for show. It’s the new gold standard for refined taste and fla

http://xxivkarat.com/home/

 

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fun. Give in to your desire for golden sparkle and enjoy the pleasure of bubbles on your tongue. It feels so good to indulge. Don’t be shy. You’ve made the right choice.

 

The K Club’s Rhubarb Mojito – warming guests with the flavors of white rum and nutmeg

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Michael Hepworth

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CO. KILDARE, IRELAND, (Spiritsman)11/21/14/- Holiday cheer comes by the glassful at The K Club with their sophisticated Christmas Cocktail – The Rhubarb Mojito – warming guests with the flavors of white rum and nutmeg.  Inspired by the hotel’s own indigenous “Straffan Red Rhubarb” that has been grown on the grounds since it was a private estate in the 1800s, the cocktail is beautifully trimmed with rhubarb and mint leaves.

To add a touch of Irish country Christmas to any celebration, the bar staff at The K Club shares it recipe for The Rhubarb Mojito:

Ingredients:

  • 140ml rhubarb puree – with added grenadine
  • 8 (or so) mint leaves
  • 2 TBSP fresh lime juice and 4 wedges
  • Pinch nutmeg
  • Ice
  • Soda water, to top

 

Directions

1.      Add the nutmeg, lime wedges and mint leaves to the bottom of a Boston cocktail shaker.

2.      Muddle the ingredients, making sure to mash the mint leaves well to release the flavor.

3.      Add ice and muddle again. Add the rum, rhubarb puree and the simple syrup and shake the mixture for 20 seconds

4.      Pour onto crushed ice, and garnish with rhubarb and mint. Serve immediately.

A picture perfect holiday awaits at the luxurious K Club and its uber elegant Straffan House, a 34,000-sq-ft country home located on the hotel’s grounds.  The ultimate home away from home for the holidays, both offer rich plush interiors, numerous crackling fires, and gracious Christmas décor all surrounded by the lush Irish countryside.

All guests, whether at Straffan House or The K Club, can take part in the festive ambience of the hotel, such as indulging in holiday Afternoon Tea and taking in Christmas Eve mass in the hotel. Kids will delight as jolly old St. Nick arrives in a horse-drawn carriage on Christmas morning with gifts for all, and then test their skills with a holiday treasure hunt and duck races on the River Liffey. For adults, there are daily wine cellar tours, art and history walks, and expert-led garden walks. After a day of traditional country pursuits such as clay pigeon shooting, horse riding and falconry, guest can warm their bones with a Rhubarb Mojito in the hotel’s cozy Vintage Crop bar.

ABOUT THE K CLUB HOTEL, COUNTRY CLUB & SPA

The K Club, a member of Preferred Hotels & Resorts and Ireland’s first AA Five Red Star Property, is a grand Irish country retreat set on 550 acres of pristine parkland on a private stretch of the River Liffey in Kildare, Ireland. The meticulously restored 19th -century Georgian mansion offers 69 elegant rooms and Straffan House, the owner’s private residence, available for exclusive use. Guests can play two Arnold Palmer-designed championship courses: The Palmer Course, venue for the 2006 Ryder Cup, considered one of the best courses in Europe and The Palmer Smurfit Course, host to the European Open from 1995 to 2007.  Guests also can indulge at the luxurious 20,000-square-foot K Spa hailed among the finest in Europe.  Located 22 miles from Dublin and 24 miles from Dublin Airport, The K Club pairs old-world charm, service and ambiance with modern comforts in a luxurious residential setting.

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www.kclub.ie

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Michael Hepworth

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LILLET DEBUTS ITS 2010 RESERVE DE JEAN LILLET AT ACE HOTEL

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Michael Hepworth

LILLET DEBUTS ITS 2010 RESERVE DE JEAN LILLET AT ACE HOTEL

Los Angeles(Spiritsman)11/14/14/–Maison Lillet recently launched its Jean de Lillet 2010 Reserve at a trendy Invitation only at the ACE HOTEL in downtown Los Angeles and SPIRITSMAN Was there to check it out. Brand ambassador Claire Needham was on hand mixing up the cocktails as a band were playing Hot Club De Paris music- Django Reinhart style to the fifty or so guests in attendance at the rooftop.

Lillet is a French liqueur that is produced in Podensac, France, and the history of the company dates back to 1872 when it was formed by wine merchants Paul and Raymond Lillet in Podensac, which is stuck right in the middle of Bordeaux wine country. The secret ingredients have remained unchanged since the beginning, and I am sure that the number of people who know can probably be counted on one hand. The Lillet cellarmaster is one of those fortunate few who is responsible in ensuring that Lillet retains its iconic status as the quintessential Aperitif of Bordeaux.

A premium reserve is one which blends a single vintage Sauternes that is only produced in the best Bordeaux wine years such as 1967, 1975 and 1982. The wine is then blended with orange liqueur which is crafted from Sweet orange peels imported from Spain and bitter oranges from Haiti. It Is then cold macerated in 48% neutral alcohol plus an addition of the ‘secret’ Ingredient’ which are a blend of fruit liqueurs produced in the Lillet distillery.

The final touch I the adding of a small amount of quinine specially brought over from Peru.

Next up for the liquid is a twelve month period of aging in French oak barrels, a third of the being brand new. The year of 2009 was considered to be a great year for the Sauternes, and the 2010 was just as good allowing a special balance, great acidity and lively fresh aromas.

The 2010 Reserve can be enjoyed immediately, but is even better if you can hold on to it for up to fifteen years. It is a very sweet drink with hints of apricot and exotic fruits with an oaky flavor. It is also quite dry and elegant.

For more information about this classy French import and cocktail recipes go to

www.lillet.com

 

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Michael Hepworth

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12 Michelin Stars in Seven Days: Journey to Germany’s Unexpected Culinary Center

 

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Michael Hepworth

 

12 Michelin Stars in Seven Days: Journey to Germany’s Unexpected Culinary Center

Experience 12 Michelin Stars on Zicasso’s new custom tour to The Black Forest of Germany

 

San Francisco, CA(Spiritsman) 10/22/14/– –Ditch the schnitzel and drop the bratwurst as Zicassoexperts in handcrafted travel, forges an edible journey to the world’s most exciting new culinary center – the Black Forest. This vast expanse of hills, valleys, rivers and forests stretching 100-miles along Germany’s southwestern border is home to some of the world’s oldest Christmas markets, making this culinary journey perfect for travel during the holiday season as well as year round.

 This fully customizable 8-day culinary adventure is priced from $3,590 per person double, and features seven 5-course dining experiences at Michelin-rated restaurants totaling 12 Michelin Stars, three 5-star accommodations, train transfers between cities, and a guided tour of Stuttgart’s Christmas market and old town. This itinerary is recommended for Christmas season travel in 2014 and 2015, yet it is applicable all year round.

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Highlights Include:

  • Experience 12 Michelin Stars in seven days and unrivalled five-course dinners every night
  • Indulge in two world-renowned restaurants, the 11 table Schwartzwaldstube and the 8 table Bareiss, each with three Michelin Stars
  • Discover why the Black Forest is currently the world’s most exciting culinary center
  • Indulge in a once-in-a-lifetime culinary journey as famous TV chefs like Alfons Schuhbeck and Frank Oehler present their signature award winning menus
  • Spend three days soaking up Munich, its opulent architecture and artistic treasures complemented by a cozy market
  • Revel in the delights of Christmassy Stuttgart
  • Pamper yourself in a handcrafted selection of Germany’s finest five-star accommodations
  • Combine spa experiences with nature exploration as you relax in the charming Black Forest town of Baiersbronn, home to eight Michelin stars and the centerpiece of this region’s culinary magic

 After decades of being known for its hearty cuisine, Germany is stepping out of the culinary shadows and revealing haute cuisine influenced by classic German and French technique but uninhibited by tradition. This gastronomic journey introduces guests to Germany’s culinary treasures beginning in Munich. After checking into Louis Hotel am Viktualienmarkt, guests will enjoy their first meal at Restaurant 181 – First. Located at the top of the Olympic tower, this 1-star Michelin restaurant combines stunning panoramic views with exceptional gourmet cuisine created by Chef Otto Koch.

 The following day, visitors may explore the holiday magic of Munich during a visit to the Christmas market on Marienplatz. That evening Chef and TV-star Alfons Schuhbeck will take guests on a culinary journey at his 1-star Michelin restaurant, Schuhbecks in den Südtiroler Stuben.

 Spend the next day exploring the city’s cultural and historical highlights on a tour of Munich before enjoying an optional tour of Paulaner brewery to learn about the Bavarian art of brewing beer. The last night in Munich will be spent dining at Les Deux. Located in the heart of the city, Chef Johann Rappenglück and his team pursue a unique style, mixing French cuisine with a Japanese touch at this 1-star Michelin restaurant.

 On the fourth day, board a train to Stuttgart and check in at the Althoff Collection Hotel am Schlossgarten. That afternoon enjoy a tour of this beautiful city with its galleries, shops and the famous Christmas market across from the magnificent Stuttgart Castle filled with cozy shops and Christmas treats. In the evening, chef and TV-star Frank Oehler will prepare a special meal for guests at his 1-star Michelin restaurant Speisemeisterei.

 From Stuttgart, guests will travel by train to the serene Black Forest region and stay at the Hotel Traube Tonbach. The first evening will feature dinner at the world famous, 3-star Michelin restaurant, Schwarzwaldstube. Chef Harald Wohlfahrt, one of Europe’s best chefs, is known as a master of flavors, creating an incredibly light cuisine blending delicate and intense flavors simultaneously.

 Enjoy a day of rest and relaxation at the hotel’s luxurious SPA lounge before enjoying the technical perfection and aromatic richness of Claus-Peter Lumpp’s cuisine at the famous, 3-star Michelin restaurant, Bareiss. The last day of the trip will be spent exploring the beauty and nature of surrounding area. Whether it be a guided hiking tour or mountain bike exploration, guests will surely be hungry for the meal at 2-star Michelin restaurant, Schlossberg, where creative chef, Jörg Sackmann, will prepare artfully crafted cuisine with a Mediterranean flair.

 

For more information, please visit: http://www.zicasso.com/luxury-vacation-germany-tours/12-michelin-stars-seven-days-journey-germany-s-unexpected-culinary

 

*Flights are not included. Itinerary is applicable year round.

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Cookies, Coffee and Cream cocktail featuring a rim of crushed Benne wafers

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Michael Hepworth

 

OPEN SESAME: THOROUGHBRED CLUB BARTENDERS

ADD CHARLESTON’S BELOVED BENNE WAFERS TO NEW COCKTAIL

Charleston, SC – (Spiritsman)10/22/14/–– Coating the rim of a glass with sugar or salt can add an additional depth to a cocktail’s flavor. While salt is classic for margaritas and sugar for hot toddies, the mixologists at the Thoroughbred Club at Belmond Charleston Place hotel are introducing a cherished Lowcountry classic to their repertoire: a new Cookies, Coffee and Cream cocktail featuring a rim of crushed Benne wafers.

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Benne wafers – sweet, buttery cookies loaded with sesame seeds – are a favorite of Charlestonians and date back to Colonial times.  Benne (Bantu for “sesame seeds”) were brought from East Africa and planted extensively through the South.  The classic benne wafer recipe includes toasted sesame seeds, butter, brown sugar, flour, vanilla, baking powder and eggs.   The delicate, crisp texture of these thin cookies, combined with their nutty butter flavor, is ideal for accenting the rim of the new Cookies, Coffee and Cream cocktail.

Cookies, Coffee and Cream Cocktail Recipe:

Use a light simple syrup around the rim of the martini glass, then gently rim the glass with crushed benne wafers and set aside.

1.5 oz Wild Turkey American Honey liqueur, add one cinnamon stick and one vanilla bean. Allow at least 24 hours for infusion.

Add 1.5 oz Kahlua coffee liqueur

Add 2.0 oz half and half, chilled

Shake over ice, then strain into a glass carefully so as not to upset the rim.

The Thoroughbred Club at Belmond Charleston Place hotel pays homage to the oldest Jockey Club in America, which was founded in 1792.  Although the track closed in 1882, The Thoroughbred Club recaptures some of its spirit with a lounge that exudes the casual sophistication of a social club where horseracing aficionados and betting men would gather for a day at the derby.  Cocktails, tapas/appetizers and desserts are served from 4:00pm to 11:00pm daily. Live entertainment is enjoyed 4:00pm to 11:00pm Monday to Saturday and 5:00pm to 10:00pm on Sunday.

About Belmond Charleston Place

Consistently ranked among the best hotels in the world by the readers of Condé Nast Traveler and Travel + Leisure magazines, Belmond Charleston Place evokes the feeling of a grand, 17th century residence, from its lush personal suites to the Italian marble lobby with its signature Georgian Open Arm staircase and 12-foot crystal chandelier. The staff of the hotel is dedicated to indulging its guests with the finest in Southern hospitality, and has become the choice of celebrities, princes and politicians.  Guests can enjoy the hotel’s award winning restaurants, full service European-style spa and horizon-edge swimming pool with retractable glass roof. The hotel is centrally located in Charleston, South Carolina’s historic district and is surrounded by antebellum architecture, and within strolling distance of the Charleston’s many boutiques, galleries and restaurants. For more information visit www.Belmond.com/CharlestonPlace.com or call 1-888-635-2350.

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Michael Hepworth

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National Vodka Day 2014: Ménage à Trois Vodka sinful flavors: Classic, Triple Berry and Triple Citrus

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Michael Hepworth

 

Menage a Trois Straight Vodka  Bottle Shot (1)berry-vodkacitrus-vodka-1

 

HOLLYWOOD(Spiritsman)10/19/14/–Evins food, wine and spirits team here – I’ve got a really campy new vodka with a national rollout during National Vodka Day

Ménage à Trois Vodka is a slightly salacious new addition to the Trinchero spirits portfolio – This brand spankin’ new, triple-distilled, corn vodka is hitting shelves all year and comes in, you guessed it, three sinful flavors: Classic, Triple Berry and Triple Citrus.

Amazing recipes our outstanding mixologist Niccole Trzaska team came up  with:

Citrus Caress

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Citrus Vodka

2/3 parts white cranberry juice

1/4 parts fresh lime juice

1/4 parts simple syrup

1/4 parts elderflower liquor

 Combine all ingredients shake and strain into a martini glass. Garnish with a skewer of frozen cranberries (or red berries).

Velvet Glove

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Berry Vodka

1 ½ parts Carolans Cream Liqueur

Drizzle pomegranate juice

3 raspberries

Combine all ingredients and shake with ice; pour into a snifter and garnish with shaved chocolate (optional).

Naked Embrace

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Straight Vodka

¼ part fresh lime juice

1 ¼ parts lavender tonic

Combine all ingredients over ice and stir; garnish with a lime wedge.

http://www.menageatroisvodka.com/our-vodka

Cheers.

 

 

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Michael Hepworth

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Calvados’s Pumpkin, Ginger, Apple Spices all perfect base for fall cocktails

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Michael Hepworth

Boulard VSOP 70 CL-1

HOLLYWOOD(Spiritsman)10/19/14/–Calvados that provide the perfect base for fall cocktails, complementing all your favorite seasonal flavors: apple, pumpkin ginger, vanilla and clove. These three delicious cocktails featuring the gems of Spirit France truly embody autumn, in a glass:

 

Grande pumpkin spiced smash - Joshua PERLMAN - Avec Restaurant - Chicago - PM

 Grande Pumpkin Spiced Smash by Joshua Perlman, Avec Restaurant, Chicago

1 1/2 oz Calvados Père Magloire V.S.O.P.

1/2 oz pumpkin puree

3/4 oz homemade spices (clove, lemon peel, other)

1/2 oz lemon juice

2 dashes of bitter

Place all ingredients, including pumpkin puree in a shaker. Shake until well blended. Pour into a double old fashioned glass on the rocks. 

MagloiresGinger

Magloire’s Ginger by Antti Kuitunen, the Shaker, Finland

1 oz of Calvados Père Magloire V.S.O.P.

1/3 oz of Xante

1/2 oz of homemade ginger syrup

2/3 oz of apple juice

Juice of half a lime

Pour all ingredients into Boston shaker. Shake well and strain into an old fashioned glass. Garnish with a cinnamon and peel of lime.

Apple fashioned - Fabien MAILLARD - Le Lab - Montréal - B

Apple Fashioned by Fabien Maillard, Le Lab, Montreal

2 oz Calvados Boulard Grand Solage

1 barspoon sugar

1 dash orange bitter

1 dash old fashioned bitters

In an old fashioned glass, pour the sugar and add bitters and ice. Mix for 20 seconds, add the Calvados and stir again for 15 seconds. Garnish with a slice of apple.

FINE 70 CL-1Boulard VSOP 70 CL-1

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http://www.calvados-dupont.com/

 

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Michael Hepworth

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