GLENLIVET WHISKY and AMBASSADOR IAN LOGAN GOES HOLLYWOOD

 

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Michael Hepworth

 

GLENLIVET WHISKY and AMBASSADOR IAN LOGAN COME TO TOWN..

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West Hollywood(Spiritsman)3/22/15/–Spiritsman had the recent pleasure to meet up with Glenlivet brand ambassador Ian Logan at a dinner at the London Hotel in West Hollywood, where we tasted a few of their aged releases.

Glenlivet has been around since 1824 in the Livet Valley in Speyside, and Logan has now been the ambassador for the brand since 2004.

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Logan is a typical Scot, full of stories and anecdotes about Glenlivet and whisky in general, and he is on the road about ten weeks a year, visiting the USA at least twice per calendar year. He in fact was in town on his way to a high roller whisky event in Las Vegas, where serious collectors buy and sell bottles for hundreds of thousands of dollars in some cases.

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The first one I tried was the 15 year -old French Oak Reserve, and following Logan’s instructions It was mixed with water. Color was an intense gold, creamy, rich and fruity with a lingering taste of almonds and spices. One of the secrets of Glenlivet is the method of maturation which means using French Oak barrels for a limited time in the process. Glenlivet was one of the first distilleries to use French Oak, and it is now a common practice in the whisky making process.

Limousin Oak from the Dordogne region of France allows the spirit to penetrate deep into the wood which in turn gives it a strong sense of spiciness.

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The 18 year-old has an old gold look and was slightly more elegant than the 15 year-old. Oranges, raisins and toffee characterized the taste, partly because of the use of both American and French Oak casks. The French helps with the spiciness and complexity of the drink and the American helps with the fruitiness of the drink.

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The Glenlivet 21 year-old is the mature and debonair drink in the collection and the color reflects that with its amber and copper shades. On the nose there is a hint of dried fruit and sherry, and on the palate you get a cinnamon and ginger feel along with toasted hazelnuts. Production is in small batches with each individual cask nosed and approved by master distiller Alan Winchester.

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Last but certainly not least was the tasting of the Glenlivet XXV 25 year-old with a color of rich amber and ripe gold. A very sweet wine as well with the nose smelling dark chocolate and dried sultanas. Obviously if you can get your hands on this one, drink it with dessert where the long and balanced finish will stay on the palate.

Individually selected ex-sherry butts are used in this release where the Oloroso-soaked wood imparts a nutty spiciness perfect for the overall flavor.

 

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www.theglenlivet.com

 

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http://www.thelondonwesthollywood.com/default-en.html

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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Vins de Provence Wines, L’Ermitage Hotel ALL STARS

 

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Michael Hepworth

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VINS DE PROVENCE SEMINAR AND WINE TASTING

Five Star, L’Ermitage Hotel in Beverly Hills

 By Kay Schroeder

Beverly Hills, CA(Spiritsman)3/16/15/–The Vins de Provence Wine Seminar and Wine Tasting on the Roof Top was billed as a Five Star event at the Five Star, L’Ermitage Hotel in Beverly Hills, California so it was important to be appropriately dressed and on time for both of these prestigious events. A little upfront planning was in order.

 

 5 Star  L'Ermitage Roof View
5 Star L’Ermitage Roof View

The time to drive from Orange County to Beverly Hills can vary greatly depending on the time of day and traffic conditions, so opting to spend the night in Altadena and making the trip into Beverly Hills the next morning cut the 62-mile trip virtually in half. However, what a Five Star Travel Adventure that turned out to be!

If Rosé is Here to Stay, Can a Delicious Détente Be Far Away

The 28.6-mile trip took me on six different freeways: I-210, CA-134, CA-2, I-5, CA-110, and the I-10.   Oh, did I mention that morning traffic on all six freeways flowed as slowly as treacle on a cold day? However once at the hotel, valet parking was a breeze and I was safely inside the L’Ermitage, two hours early. After checking out the assigned meeting room and Roof Top terrace where the events were scheduled, what better use of time than to grab a light breakfast in the hotel coffee shop. One look at the breakfast menu was a reminder that this was indeed a Five Star Hotel; the breakfast burrito was a mere $28.00, coffee a mere $4.50, “Dorothy was definitely not in Orange County anymore.

Overwhelmingly Favorite Wine in United States, Russia, China

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First on the agenda of the long awaited “2015 Seventh Annual Provence in the City Tour, Educational Seminar, and Tasting Event” was the 10:30 a.m. Tasting Seminar. Of particular interest and focus was the diversity of the terroirs and wine styles. Terroir basically refers to the belief that the land/soil the grapes are grown on impart unique qualities and tastes that are unique to that area.

The Uniting Force Just May be Rosé,

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After only a few minutes, it became abundantly clear that the 36 people attending the seminar were serious oenophiles who knew wine and appeared to be very confident when expressing their opinions about the characteristics of each wine sampled, at times challenging the sommelier on his perceptions.

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When presented with a rosé wine in the United States, the typical reaction is to run and hide. This reaction possibly stems from the erroneous perception that all rosé wines are sweet. Maybe not fifty, however there are different shades of rosé. The following are classified as rosé wines: Grenache, Sangiovese, Syrah, Mourvedre, Carignan, Cinsault, and Pinot Noir. Considering the wide-range diversity in the characteristics of these wines, you may never again think of rosé wine in the same way. Your own personal Five Star Wines in the future may range from pink to red, all thriving in the rosé spectrum.

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The takeaway message from this seminar was that the summation of all the charts and graphs in the presentation was that rosé is the overwhelmingly favored, exported wine from the Provence region of France (around 80-90%) to the United States, Russia and China. Sales of rosé wines from the Provence have doubled for the last several years in a row.

http://www.viceroyhotelsandresorts.com/en/beverlyhills

http://www.vinsdeprovence.com/en/tourism-winegrowers

The vast majority of Provence wines come from three appellations:

 

  • Cotes de Provence AOP with its four sub-appellations:
    1. Cotes de Provence Saint-Victoire AOP
    2. Cotes de Provence Frejus AOP
    3. Cotes de Provence La Londe AOP
    4. Cotes de Provence PierrefeuAOP
  • Coteaux d’Aix-en-Provenance AOP
  • Coteaux Varois en Provence AOP

The Sommelier’s Analysis:

Barton & Buestier Passeport, Cotes de Provence, 2014 Rosé: 50% Grenance, 35% Cinsault, 15% Syrah. Suggested Retail Price (SRP): $15. Available Volumes for U.S. Market (AV): 120,000 Bottles.

Technical Information: Special care after picking to avoid oxidation and to preserve the typical light pink color. Short maceration period and alcoholic fermentation at a controlled temperature of (61- 64 oF). Aging on fine lees for 2 months before bottling.

TASTING NOTES: Appearance: Shiny, pale pink. Nose: delicate, mix of red berries (wild strawberry, raspberry), and flattering hints of spices and white flowers. Palate: an elegant wine full of fruit and freshness on the mid-palate. A long and refreshing finish.

 

? Signature, Cotes de Provence, 2014 Rosé, 50% Grenache, 30% Syrah, 20% Tibouren, Suggested Retail Price (SRP): $17.

Technical Information: Cold maceration of skins and juices for 10 hours.

TASTING NOTES: Nose: Lemon, pear, grapefruit and mineral. Mouth: Voluminous, fruity, fresh and balanced.

Pentes Douces, Appellation: Coteaux d’ Aix-en-Provence, 2010, Grapes: Cabernet Sauvignon, Syrah, Grenance. Excellar Price: € 7.75. Technical Information: Selected parcels of vines. Hand picked on the vines and then in the chai. Aged in French oak barrels for 14 months. Non-filtered, non-fined. 30hl/ha.

TASTING NOTES: A complex nose of red and black fruits, spices, and wood with hints of flowers. Full and round in the mouth with smooth and silky tannins. A lovely finish of fruits and mild spices.

Cuvée Premium – Cru Classé. Appellation: Cotes de Provence, 2014, Rosé. Grapes: Cinsault, Grenache, Cabernet Sauvignon, Carignan, Tibouren, Syrah, Mourvédre. Suggested Retail Price: Upon request.

Technical Information: Night harvesting, bleeding method (called “saignee”), skin maceration at a low temperature for a few hours. The wines are vinified separately and the temperature not exceeding 59-61oF, after letting the must settle. Malo-lactic formation avoided to ensure the crisp vitality of the rosé.

TASTING NOTES: The rosé obtained is typically Provencal, to be enjoyed as aperitif or with summer cooking, Asian dishes.

In the Final Analysis for the vast majority of wine drinkers, trust your palate; if it tastes good, drink it!

Provence Winemakers’ tours were held March 2 in New York City, March 4 in San Francisco, and March 5 in Los Angeles. These events were open to credentialed members of the trade and media.

Photography: Kay Schroeder

lem-logo http://www.viceroyhotelsandresorts.com/en/beverlyhills

 

http://www.vinsdeprovence.com/en/tourism-winegrowersimgres-5

 

 

 

 

Moscow Mule Version 2.0, REED’s Jamaican Style Gin-gin-tini

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Michael Hepworth

 

REED’s Stronger Ginger Brew Jamaican Style Gin-gin-tini “Ya-Man”

Gin-Gin-Tini "ya man"
Gin-Gin-Tini “ya man”

 

By Kay Schroeder

Laguna Woods,CA(Spiritsman) 3/16/15–Originally concocted in1941 in Manhattan’s Little Moscow Chatham Hotel, this darling of the 1950’s Sunset Boulevard, Hollywood crowd has received a refreshing makeover. The original recipe was composed of vodka, ginger beer, lime juice, and ice. Gin lovers have taken the Mule to another level by upgrading to Moscow Mule Version 2.0, the Gin-gin-tini.

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The Moscow Mule has become the signature drink for numerous restaurant bars including Turlock’s Seafood, Austin, Texas and the Top of the Hyatt Lounge at the Grand Hyatt in Seaport Village, San Diego. Today ginger seems to be as ubiquitous in food and beverages as kale is in health food and health drinks.

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The Gin-gin-tini gets its name from the ingredients, Tanqueray Rangpur Gin and Reed’s StrongerJamaican Style Ginger Brew Beer. Rangpur’s juniper, coriander, bay leaves, ginger and lime give this gin an exotic, bold flavor in the British-Indian tradition that works wonderfully well with  All Natural Jamaican Style Stronger Ginger Brew Beer;  with natural juices, lemon, pineapple, honey and 26 grams of fresh ginger root.

The next time you are in the mood for something just a little different, try the Gin-gin-tini, all bets are that you won’t be disappointed.

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Ms. Kay’s Gin-gin-tini Recipe:

James Bond Style,  Shaken not Stirred:

Pour one ounce of Rangpur gin into a shaker, add ice and a splash (about ½ teaspoon or to taste) of Reed’s Stronger Ginger Brew Beer. Shake, then pour into your favorite martini glass. Enjoy!

For you contrarians who prefer stirred not shaken, place the gin directly into a martini glass, add the splash of Stronger Ginger Brew Beer and two small ice cubes. Stir.

By the way, just a splash of ginger brew made a very interesting martini, I mean Gingertini. “Ya-Women”
Reeds, Inc
 Reed’s passion for ginger comes from ginger’s incredible flavor and healthy properties. Reed’s Ginger Products come in ginger ales/beers(NA), candies and ice creams. The six ginger ale/beer flavors are: Original Ginger Brew, Extra Ginger Brew, Premium Ginger Brew, Raspberry Ginger Brew, Cherry Ginger Brew and Spiced Apple Brew. These award winning, top selling beverages are found internationally in gourmet and natural food stores. Reed’s love for ginger has expanded to creating some of the finest candy and ice creams ever. The ice cream flavors include Original Ginger, Chocolate Ginger, and Green Tea Ginger. The candies are in the crystallized ginger, original and chocolate covered, and chewy ginger, original and peanut butter ginger flavors. So go to your local store and get a delicious dose of health giving ginger with Reed’s!
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      Our raw organic Kombucha uses the finest Oolong and Yerba Mate teas and proprietary culture to create a delicious beverage of healthful beneficial enzymes, probiotics and Read More…

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      Our Sonoma Sparklers are refreshing non-alcoholic, sparkling juices with champagne qualities and a light, crisp taste. Our apple based products are 100% juice, crafted in the Read More…

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      Since 1374, the Flying Cauldron has been making this magical brew for under aged wizards and wizards who are young at heart at their brew pub in Hogsbreath England . The recipe Read More…

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      China Cola is the top selling cola in natural foods. This great tasting cola gives a natural lift from the addition of a Chinese herbal infusion imported from China. This Read More…

Photography: Kay Schroeder

 

L’AVENTURE AND CLOS SELENE-A TALE OF TWO FRENCHMAN IN PASO ROBLES

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Michael Hepworth

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L’AVENTURE AND CLOS SELENE-A TALE OF TWO FRENCHMAN IN PASO ROBLES SOUGHT AFTER WINE IN HIGH DEMAND

 

Paso Robles(Spiritsman)2/23/15/–On my recent inspirational visit to Paso Robles I was introduced to two French vignerons who have very exciting wine brands, L’Aventure ad Clos Selene respectively.

L’Aventure is generally considered by those who know one of the best wineries in Paso Robes Clos Selene on the other hand is not even a winery, but a brand that is located in a warehouse with a tasting room, which like L’Aventure is by appointment only.

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These wines have become the critics delight, selling out quickly with a waiting list of wine club members. Production is less than 1,000 cases, so if you can get your hand on one of these wines good luck to you.

L’Aventure is a small producer with an outstanding reputation in Paso Robles and primary wines are the Estate Rose 2014, Optimus 2012, Cote a Cote 2012 and Estate Cuvee 2012 with a combined case production of 5412. Stephan Asseo is the winemaker ably assisted by his wife Beatrice and daughter Chloe who has recently joined the growing business to help with the marketing of the wines.

Stephan comes from a winemaking family in Bordeaux where he established quite a name for himself as a vigneron and viticulturalist, before taking on new challenges in the exciting terroir of Paso Robles.

All the 2012 wines benefited from an early ripening and are big and dense with Intense fruit flavors being the hallmark of these wines with a long aging potential.

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The Optimus 2012 which retails for $45 for example uses 53% Syrah along with Cabernet Sauvignon (38%) rounded out with Petit Verdot and is placed in 60% one year old oak barrels and 40% new French oak. Robert Parker gave the Optimus a 95 plus rating, but higher rankings were given to the other 2012 wines which retail for $85.

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The winery is currently working on creating a state of the art tasting room and also constructing underground caves Clos Selene is named after winemaker Guillame Fabre’s wife, and Fabre worked at L’Aventure when he first came to Paso Robles. Since they are a small producer at this stage they do not have a vineyard but rent out small parcels in select plots of land in the region to grow their grapes. Prime site for them is the Russell Family Vineyard where they use very tight spacing of the vines.

Clos Selene has about eight wines on the market right now although most are sold out, but I believe you can still get the 2012 Hommage a nos Pairs. This wine is predominately 94% Syrah with a bit of Grenache and Viognier thrown in for good measure. The majority of the wines are hand harvested with the exception of the 2013 La Rose, de stemmed and then subjected to 48F cold soak maceration. Aging time also varies by wine but tends to be about 17 months, and combined case production for all the wines is about 610 cases and the winemaker signature is on every bottle.

To respect the spirit of L’Aventure, Stephan says “the blended varieties are the cornerstone of our production… blending increases the authenticity and the complexity of the creation as a whole”.

 

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www.clossolene.com

805-296-0478

 

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www.aventurewine.com

805-227-1588

2011 Vintage

Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Essence de Roussanne – 92 points
“A barrel-fermented blend of mostly Roussanne (half from James Berry Vineyard and half from Russell Family Vineyard) that spent 7 months in 80% new French oak and saw 10% through malolactic fermentation, the 2011 Roussanne offers up beautiful mineral-laced aromas of lemon peel, brioche, pear and crème to go with a medium-bodied, seamless palate feel. Rich, yet also pure and detailed, it really shows its class on the finish. Enjoy it over the coming 4-5 years.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Harmonie – 94 points
“Made from 41% Grenache, 37% Syrah and 22% Mourvedre that spent 15 months in 85% neutral French oak, the 2011 Harmonie is a full-bodied, ethereally textured effort that dishes out notions of black raspberry, licorice, crushed flowers, cassis and hints of white chocolate on both the nose and palate. Knockout stuff, with both richness and freshness, it firms up beautifully on the finish with polished tannin. Enjoy this full-flavored beauty over the coming decade or longer. Drink now- 2021.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 L’Or Blanc – 94 points
“A standout white from the region, the L’Or Blanc is a co-fermented blend of 85% Viognier and 15% Roussanne that spent 7 months in100% new French oak. Made in a rich, full bodied style, with gorgeous white peach, loads of white flowers and brioche, it has awesome purity and serious length. Very rich, it’s perfectly done in the style and I love it. Enjoy bottles over the coming year or two. Drink now- 2015.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Hommage a nos Pairs Reserve – 95 points
“A blend of 93% Syrah, 5% Grenache and 2% Roussanne that was fermented with 5-10% stem inclusion and aged 15 months in new French oak, the 2011 Hommage a nos Pairs Reserve is more supple and upfront than the L’Insolent and offers up deep, layers aromas of raspberry ganache, crème de cassis, chocolate, vanilla and hints of spice on the nose. Full-bodied, voluptuously textured and incredibly polished, with sweet tannin, this sexy, no-holds-barred effort will deliver the goods over the coming 5-7 years, possibly longer.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 L’Insolent – 96 points
“Due to uneven ripening and shatter, the 2011 L’Insolent doesn’t have any Cabernet Sauvignon in the blend (2010 was Cabernet Sauvignon-dominated) and checks in as a blend of 45% Syrah, 36% Petit Verdot and 19% Cabernet Franc that spent 15 months in 100% new French oak. Inky colored, with notions of blackberry, cassis, truffle, toast and tar on the nose, it is more elegant and seamless on the palate than the nose would suggest. Nevertheless, it’s a beautifuly full-bodies wine that has layers of fruit, ripe tannin and a great finish. I should drink nicely for upwards of a decade or longer. Drink now- 2021+.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Sweet Clementine – 92 points
“In addition to some smoking reds, Guillaume also produces a great dessert wine, Made in the style of Banyuls and fortified (10% Brandy was added) blend 97% Grenache and % Syrah that was harvested brix), the uring the first week of November (At 27.5 brix) the 2011 Sweet Clementine is a beauty. Offering up sweet, pure aromas and flavors of spice box, herbes de Provence, kirsch and blackberry liqueur, it is round, supple and full-bodied on the palate. The sweetness is balanced nicely here and everything is in the right proportions. Enjoy it over the coming decade or longer. Drink now-2021+.”
Vinious.com, by Galloni
Clos Solene 2011 Hommage a nos Pairs – 91
“The 2011 Hommage a Nos Pairs is beautiful in this vintage. Crushed rocks, spices, new leather, white flowers and sweet dark cherries wrap around the palate as the wine opens up in the glass. A dark, sumptuous wine, the 2011 possesses striking inner perfume and gorgeous length. The blend is 93% Syrah, 5% Grenache and 2% Roussanne that was co-fermented with the Syrah.”
Vinious.com, by Galloni
Clos Solene 2011 L’Or Blanc – 92
“The 2011 L’Or Blanc Russell Family Vineyards is striking. White flowers, mint and peaches waft from the glass in this delineated, totally beautiful wine. Clean veins of minerality give the wine elements of freshness and verve that aren’t always found in Rhone white blends. L’Or Blanc is 85% Viognier and 15% Roussanne, co-fermented, that spent seven months in 100% new French oak barrels.”
Vinious.com, by Galloni
Clos Solene 2011 Essence de Roussanne – 91
“Clos Solene’s 2011 Essence de Roussanne emerges from parcels in the James Berry and Russell Family vineyards. Layers of white stone fruits, flowers, honey and spices are beautifully alive in the glass. The use of 80% new barrels shapes the wine, but the fruit handles it well. This isn’t the most varietally expressive Roussanne readers will come across, but it is among the most striking. The textured style will be most appreciated by readers who like rich, full-bodied whites.”

 

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Michael Hepworth

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Chocolate lovers can indulge in these hot cocoa recipes with a Valentine twist

 

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Michael Hepworth

HOLLYWOOD(Spiritsman)2/13/15/–Impress your Valentine this weekend with something that goes beyond the traditional bar of chocolate

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Barrel Aged Cocoa

  • 1.5 oz Tom Cat Barrel Aged Gin
  • .5 oz Green Chartreuse
  • 5 oz Dutch Dark Chocolate Hot chocolate
  • Mix and Garnish with Rosemary

Peanut Butter Biscotti Cocoa

  • 1 oz Vanilla-Infused brandy
  • 1 oz Peanut Butter Liquor
  • 5 oz Semi Sweet Hot Chocolate
  • Biscotti Whipped Cream (.5oz to every 3oz of whipping cream)

Evan Sheridan, pastry chef at Herons, the Forbes Five Star-rated restaurant at The Umstead Hotel and Spa shares his recipe for a decadent White Hot Chocolate:

Ingredients

  • 2 oz low sugar white chocolate
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 qt whole milk
  • 2 ea green cardamom
  • 1 ea Ceylon cinnamon stick
  • 2 ea star anise

Steep

  • Slowly heat the milk with the spices
  • Turn off the heat when the mixture comes to a simmer
  • Cover and allow steeping for approximately 15 minutes

To Finish

  • Strain the mixture through a fine sieve and add the salt
  • Mix cornstarch with a small amount of water to create “slurry”
  • Heat the milk to a simmer and pour in the cornstarch slurry (whisking the entire time)
  • Simmer for approximately 5 minutes while whisking
  • Turn off the heat and pour in the white chocolate
  • Garnish with Grand Marnier, a cinnamon stick, some lightly sweetened whipped cream, and an orange twist

Chocolate lovers can indulge in these hot cocoa recipes with a twist, courtesy of Whiteface Lodge’s lead mixologist Zachary Blair:

Sip and savor these cocoa concoctions courtesy of Lake Placid’s Whiteface Lodge and The Umstead Hotel and Spa(Cary, N.C.).

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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Patron’s XO Cafe cocktails to enjoy this Valentine’s Day

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Michael Hepworth

Spice is Nice
Spice is Nice

HOLLYWOOD(Spiritsman)2/9/15/–Patrón is tapping into your sweet & spicy sides with Patrón XO Cafe Incendio and Patrón XO Cafe Dark. Between the chile-chocolate bite of Incendio and the coffee-dark cocoa kick of XO Cafe Dark, the tequilas will get anyone in the mood to treat themselves this holiday (and someone special if they’re lucky). Patron’s “XO Cafe cocktails are:”  A Love potion, elixir of love, Cupid’s  arrows, straight to her heart.  “Life is better with Tequila”

 Spice Is Nice

Created by Tim Cooper, Sweetwater Social (NYC)

½ oz Patrón XO Cafe Incendio

1 ½ oz Roca Patrón Reposado

½ oz Cinnamon Syrup

¾ oz Lime Juice

Top with Freshly Grated Cinnamon

Build ingredients, shake and stir into a glass and pour over ice.

 

Spicy Bee

The Spicy Bee

Signature Patrón Spirits Cocktail

1 oz Patrón XO Cafe Dark

½ oz Mike’s Hot Honey

½ oz Heavy Cream

Red Pepper for Garnish

Build ingredients (except heavy cream), shake, and strain into a chilled glass. Shake heavy cream and layer the top of the cocktail with it. Garnish with a dollop of crushed red pepper in the glass.

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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Celebrate National Margarita Day Ole Smoky’s Moonshine Margarita

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Michael Hepworth

 

OleSmoky-Lightnin

 

 

GO BIG OR GO HOME ON

NATIONAL MARGARITA DAY WITH

OLE SMOKY MOONSHINE!

 

HOLLYWOOD(Spiritsman)2/7/15/–Celebrate National Margarita Day on February 22nd with the hand-crafted, smooth taste of Ole Smoky Moonshine. Put down the extra sweet, colorful drink with the paper umbrella and change it up with a Moonshine Margarita  a Southern twist on a classic cocktail. Knock back one (or three) of these to add a little zing to your day and get the party started.

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Glass Ingredients:

2 parts Ole Smoky Original Moonshine

1 part Lime Juice

1 part Simple Syrup

1 part Triple Sec

Garnish for the rim of the glass:

Dash of Fresh Lime Juice

Salt and Sugar

Preparation:

Mix ingredients well and pour over ice

Combine salt and sugar with a dash of lime juice for the rim of the glass

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Moonshine is unaged corn whiskey.  Ole Smoky uses an authentic 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/olesmokyTwitter.com/olesmoky andInstagram.com/olesmokymoonshine.

 Shine Responsibly®

 

 

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Michael Hepworth

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VALENTINE’S DAY SPECIAL The NICE GUY’s WINTER DISHES, SPECIALCOCKTAIL Lampooned

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Michael Hepworth

 

VALENTINE’S DAY SPECIAL COCKTAIL

Lampooned

Lampooned (Italian for Raspberry)

3/4oz Lemon

1.5oz simple or St. Germain

5oz Prosecco

6 Raspberries

1/4 Campari

Build in a wine glass.

Add Lemon, St. Germain.

Slightly Muddle 5 raspberries.

Add ice 3/4 of the way up the glass.

Add 5oz Prosecco. Float 1/4 Campari.

Put mint sprig though raspberry as garnish

COCKTAIL CREDIT:

The h.wood Group Food & Beverage Specialist, Adam Koral

 

SPECIAL EDITION WINTER DISHES  at The NICE GUY

caramelized apple crostada

Caramelized Apple Crostada with Salted Caramel and Whipped Crème Fraiche

Crostada is Italian for pie, this is Chef’s take on a folded apple pie. The dish is served warm and finished with a salted caramel sauce and whipped crème fraiche.

Petit Basque Flatbread

Petit Basque Cheese Flatbread with Herbs and Herb Oil

This is The Nice Guy’s version of “Garlic Bread”. The flatbread will be cut into squares so it is easily shared.

roasted carrots
Roasted Carrots with Pepita Pesto, Pinenuts          

Carrots are from the Farmers’ Market. Pesto does not include nuts, only pumpkin seeds.

Food Credits:

Chef John Carlos Kuramoto

The h.wood Group Food & Beverage Specialist, Adam Koral

 

 

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Michael Hepworth

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Red Russian, Valentine’s Day , seductive, easy-to-make, love potion, sure to spark romance

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Michael Hepworth

 

Red Russian romantic Valentine’s Day Cocktail

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HOLLYWOOD(Spiritsman)2/7/15/–For those celebrating a romantic Valentine’s at home, head mixologist Erik Rychnavsky of the American Bar at The Stafford London, has created the Red Russian, a seductive, easy-to-make, love potion, sure to spark romance.

 About The Stafford London:

The Stafford London is independently owned and managed, and offers three contrasting styles of rooms and suites. The Main House, a former private residence, comprises 67 rooms and suites which combine Victorian grandeur with modern comfort. In contrast the 26 Mews Suites and Penthouse offer contemporary interiors within the tranquil courtyard of the Main House, while the adjacent Carriage House contains 12 traditional rooms and suites in the former 18th-century royal stables

.The Lyttelton Restaurant and private dining rooms provide elegant cuisine and fine wines, and menus from executive chef Carlos Martinez are classic and modern with a Mediterranean flavor. The renowned American Bar with its legendary cocktails and unique outdoor courtyard, Blue Ball Yard, is one of London’s most notable cocktail establishments. Underneath the courtyard, the 380-year-old vaulted wine cellar is an ideal central London location for events and celebrations.

 The Stafford London is located in the heart of the St James’s regeneration district with the finest shopping in Jermyn Street just feet away. It also has many of London’s biggest attractions on its doorstep, including art galleries, theaters, and the Royal Palaces and Parks.

 About The American Bar:

 The American Bar at The Stafford is an institution in its own right. This lively gathering spot has, over the years, developed into a complete history of the hotel itself, decorated with thousands of items of customer-donated memorabilia from around the globe.  During the 1930s most West End hotels in London renamed their bar “The American Bar” in an attempt to attract the business of the increasing numbers of North American visitors. These intrepid travelers brought with them such exotic drinks such as Manhattans, Sidecars and Martinis, which the bar is famous for.  Most hotels have renamed their bars yet The Stafford remains one of only two in London that have kept the name.

The American Bar’s collection of memorabilia was started when an American guest gave Charles Guano – the hotel’s late, beloved Head Barman of 42 years – a small wooden carving of an American eagle. Shortly after, a Canadian guest gave him a small model of an Eskimo. Then an Australian presented a model of a kangaroo, and so the collection grew and grew. Today, every available wall and surface is crammed with an intriguing collection of artefacts, knick-knacks and signed celebrity photographs. Even the ceiling is hung with a colorful collection of club ties, sporting mementoes and baseball caps.  

CHARMING AND ELEGANT

Rich in history, The Stafford London Preferred Hotels an elegant and charming 5 star hotel in central London offering luxurious rooms and suites. Located next to the royal palaces and parks, it is ideal for West End theatres, dining, art galleries, museums and the finest shopping in Mayfair.

Grand Luxury Hotels

http://www.grandluxuryhotels.com/

 

 

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Manhattan Moonshine Prohibition Style Un-Aged Whiskey hand crafted cocktails, Enjoy!

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Michael Hepworth

 

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Michael Hepworth

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Freixenet Cordon Negro Brut “Black Bottle Bubbly” The #1 imported sparkling wine in the world

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Michael Hepworth

 

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HOLLYWOOD(Spiritsman)1/31/15/- Freixenet’s most popular cava, Cordon Negro Brut is often referred to as the “Black Bottle Bubbly.” As the #1 imported sparkling wine in the world, crisp and creamy Cordon Negro Brut’s delicate bubbles make this the ideal wine for any occasion. Get ready to sparkle! – SPUER BOWL PARTY. TOUCHDOWN 

Freixenet-CordonNegro-Brut

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.

 

cordon-negro-2013-der-cava-klassiker-von-freixenet

Freixenet’s The Black Cocktails

BLACK LUXURY:

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

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INGREDIENTS:

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

GARNISH:

  • Blackberry (with edible gold flakes, if available)

http://www.freixenetusa.com/products/cordon-negro-brut

 

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Michael Hepworth

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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.

 

mm-07-297643a copy

www.Manhattan-Moonshine.com

 

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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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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:

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• 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.

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• 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.

 

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• 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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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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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

 

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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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Michael Hepworth

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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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Michael Hepworth

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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

 

 Screen Shot 2014-12-09 at 1.35.51 PM

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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Michael Hepworth

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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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Michael Hepworth

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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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Michael Hepworth

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