Tag Archives: rum

New Aluna Coconut Offers More Flavour And Less Sugar

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Aluna Coconut launches this week, making its debut in Harvey Nichols stores across the UK and online with 31Dover.com. A sublime blend of rums from Guatemala and the Caribbean, with natural toasted coconut flavours and a fraction of the sugar found in existing brands, it is completely on-trend and set to be the drink of the summer.

Aluna appeals to a new, empowered generation who look for better, lower sugar products and actively seek mind, body and spirit satisfaction, connecting with the world around them. Aluna translates as ‘to the moon’ and the label adopts a lunar phase mandala design, which is a spiritual symbol for the universe.

The Guatemalan rum in the blend is made with first press virgin sugar cane ‘honey’ (miel de caña) which is fermented using a strain of yeast extracted from the pineapple plant, then lightly aged in oak. This makes a lighter, smoother rum with floral, fruit aromas and subtle natural sweetness, removing the need for large quantities of sugar. Selected Caribbean rums add firmer, classic rum notes and a little heat, giving balance and structure to the blend, whilst lightly toasted natural coconut flavours give a delicious new taste dimension. After marrying, Aluna is cut with the perfect amount of coconut water for an amazingly smooth and clean finish.

Aluna Coconut’s Heather Graham comments: “We’re delighted to be launching Aluna Coconut at this time. Aluna’s world is built around a central theme of empowerment – particularly amongst women for whom this generation has conferred greater independence, liberty and self-determination.

We’re confident that our positioning, alongside the delicious flavour affinity of rum and coconut, coupled with a lower sugar content and clean, natural taste will appeal to our target market of women and men aged 21+”

Signature serves include Aluna Colada, Aluna Mojito, Aluna & Apple and Aluna Espresso Martini, as well as being delicious on its own, over coconut water ice cubes.

Ron de Jeremy

Ron de Jeremy
Most spirit brands in the world will have some association with a celebrity, entrepreneur, fellow brand within a different sector, or in this case, a porn star. Define Ron Jeremy as an actor and all of a sudden the taboo goes away. After all, George Clooney and Dan Ackroyd are two who stand out as a perfect example of crafting a spirit and promoting it as such.

I’m not going to focus on the man himself though for this feature, as it’s the rum that hits the table in the form of its XO and Spiced expressions.

The XO is said to celebrate the extraordinary life of Ron Jeremy, seeing a blend of selected pot and column still based rums from Barbados, Trinidad and Guyana, aged for up to 15 years within ex-American oak bourbon barrels. It’s spiced expression uses rums from Trinidad and blended with exotic spices.

But how do they fare? Well below, I give to you my tasting notes –

Ron de Jeremy XO – 40%

Honey, toasted maple syrup and walnut come through upon the nose. Smooth offerings of sweet honeycomb, toffee and slight burnt cinnamon on the palate, leading to a lingering thick vanilla finish.

Ron de Jeremy Spiced Hardcore Edition – 47%

Rich nutmeg, toffee and fudge aromas on the nose, followed by toasted marshmellow. Soft, sweet caramel on the palate, with slight orange rind and warm cinnamon powder, resulting in a long lingering finish.

Good sipping rums, and a cracking base for something like this;

Ron de Jeremy
Cherry J Sour

Glass – 

Rocks

Ingredients – 

50 ml Ron de Jeremy Reserva
20 ml Fresh Lemon Juice
20 ml Cherry Marnier
10 ml Creme de Cacao Dark
1 Barspoon Galliano
5 Drops Plum Bitters
20 ml Egg White

Method – 

Shake all ingredients over ice and double strain over ice filled rocks glass. Top with grated chocolate.

A great talking point for your drinks cabinet, and the spirits stand up, so it’s not just the expected gimmick!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

Dictador Rebrands Its Iconic XO Bottle As A Dazzling Work Of Art

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Dictador, the award-winning Colombian rum producer, today announces the rebrand of its iconic XO Insolent and Perpetual Solera System rum bottles. The decision to rebrand comes at a time when Dictador is achieving overwhelming and unprecedented global interest as the brand continues to expand its distribution channels worldwide.

Representing another milestone in Dictador’s history, the impressively redesigned Insolent and Perpetual bottles stay true to the original Japanese design tradition, while being carried out in an elegant and modern way. Maintaining the previous bottle’s body shape, the new bottles are crystalline and luminescent, capturing the rich and vivid copper liquid that lies within. Exquisitely designed like a piece of art, the bottle has a modern design with a sleek and sexy look.

Marek Szoldrowski, President of Dictador Europe, said: “We are pleased to launch our new XO Insolent and Perpetual bottles which we feel capture the essence of our distinctive and luxuriously flavoured rums. The bold design makes a strong statement and will appeal to both new and existing clientele who are drawn to the liquid works of art we are known for. We have worked with an incredibly talented team of creatives on this project and are delighted to see it come to fruition.”

The two XO rums are the more decorated of the Dictador rum portfolio, mainly in part to the different aging system used. Dictador XO Insolent is made from first press sugar cane juice that is fermented for sixty hours and 100 per cent pot distilled. Aged in a combination of ex-bourbon barrels, ex-sherry butts and charred port casks, the rum features a mixture of sweet and smoky flavours from the oak. In the glass, Insolent is a deep mahogany colour, and on the nose, has combined vanilla and honey notes with hints of white chocolate and caramel parfait. On the palette, the taste is a smooth mouthful of fudge, intense vanilla and Colombian coffee.

Dictador XO Perpetual is made from the fermentation of unique virgin sugar cane honey, distilled in an antique alembic copper still, then aged in the highest quality ex-bourbon barrels, as well as ex-sherry butts and port casks. The age-old traditional family solera system is used to carefully balance the delicate smoky and sweet flavours to create an exquisite blend that pays homage to the legacy of Dictador. On the nose, Perpetual is a combined intricately roasted honey, Colombian coffee and mature oak, rounded out by scents of vanilla. On the palette, the feel is extremely smooth with hints of spice and oak to create a long chocolate-filled finish. deep mahogany brown with golden colours and superb shine.

In addition to its highly regarded award-winning rum portfolio, the Dictador brand offers a collection of Dominican cigars and Colombian coffees and chocolates. Dictador’s premium line of mild and full-bodied cigars, whose tobacco leaves are aged in Dictador’s own barrels, are ideal accompaniments to their premium line of rums, gins and perfectly balanced Colombian coffees, thereby allowing the connoisseur to truly experience and enjoy the Dictador lifestyle.

Dictador will be attending ProWein in Dusseldorf, the World’s No. 1 International Trade Fair for Wines and Spirits, from 19-21 March. Stop by Booth B86 in Hall 12 for a chat and to sample their line of awardwinning spirits.

 

Barceló

Barcelo
Barceló, hailing from the Dominican Republic, has a slightly unique trait in that it’s the only Dominican Rum to be manufactured directly from sugar cane juice.

A good start, but how did all it come to this?

In 1929, Julián Barceló arrived from Spain to Santo Domingo and founded Barceló & Co. where soon after he began producing one of his first rums and selling it throughout the country. After experiencing the local brands on the market, he decided to create and release in 1950 the Ron Barceló brand, and with it the Barceló Blanco and Dorado, (white and gold rums respectively), followed about 20 years later with the Ron Barceló Añejo (a mature rum).

In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, becoming the most internationally awarded Dominican rum.

Following this in the 1990’s, Barceló & Co. gave a group of Spanish businessmen, themselves enjoying a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL. and by 2006, had sold into 25 international markets, resulting in Ron Barceló SRL. taking over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors and completed with a package redesign on the Ron Barceló Imperial, Gran Añejo and Añejo.

Currently, Barceló is available in over 50 countries worldwide and enjoys being the 4th largest exporter of rum in the world.

Barceló also comply with the ‘Ron Dominicano – Designation of Origin’, meaning rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.

So how is the range produced? Lets take a look –

Once harvested, the sugar cane is unloaded from wagons by crane and then cut into small chunks, resulting in an easier process once it goes through the next stage, the milling. This extracts the juice from the sugar cane itself by compressing the chunks. It then heads to be fermented, which is the chemical process performed by yeast where the sugar cane transforms into predominantly ethanol and carbon dioxide, resulting in wort at around 7-8% proof that is then stored in tanks before heading to distillation.

The wort enters a column still where the vinasse and the low-grade alcohol (phlegm) are separated. The vinasse is used for fertiliser within the cane fields, and the phlegm passes through 3 more column stills where hidroselection, demethylation and rectification occur, finishing with a proof up to 95% alcohol with a balanced congener content. The resulting liquid is then stored within toasted American white oak barrels for at least one year.

All of Barceló’s rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks by the rum masters, before being bottled and labelled.

So, how do they fare? Well below, I give to you my tasting notes on my experiences so far –

Barceló Imperial – 38%

Aged for between 8 and 10 years. Heavy hints of toffee on the nose, with some intermittent hits of spice to compliment whilst on the palate, a smooth texture with a slight sweetness of vanilla and caramel. The flavours of dry fruits is also detected, although the caramel and vanilla are the dominant forces. Finishes well with a lingering after-taste of caramel.

Barceló Imperial Premium Blend – 43%

A limited edition bottling of Barceló, created in celebration of 30 years production. Every year since 1980, Miguel Barceló has set aside private reserves of his rum for two extra years of ageing, and has used these to create their Imperial Premium Blend.
Slight dry raisin upon the nose, with an orange and seasoned wood note coming through. A slight kick of butter on the palate, resulting in a ‘side-dry tongue’ that kicks up with walnut, orange rind and fresh stemmed cherry. Very long on the finish with black walnut present.

And the Barceló perfect serve?

Barceló Piña colada
Barceló Piña Colada

Glass – 

Highball

Ingredients – 

75 ml Barceló Platinum
3 tbsp Coconut Milk
3 tbsp Chopped Pineapple

Method –

Place all ingredients into blender add 2 handfuls of crushed ice and mix at high speed for 30 seconds, strain into cocktail glass.

A great choice of rums here from the Dominican Republic, with the sipping styles of the Imperial and Imperial Premium Blend highlights so far. Perfect to have one of two in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Havana Club Introduces The Second Edition In The Tributo Collection Of Prestige Rums

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Havana Club, the global leading rum in the super-premium and above category[1], has released Havana Club Tributo 2017; a new prestige sipping rum blended from the finest aged rum reserves. The second instalment of the Tributo Collection, a series of the finest rums from Havana Club’s aged reserves, was unveiled at the Cuban Habanos Festival last week and will have a limited release of 2,500 bottles globally.

Havana Club Tributo 2017 has been crafted by Asbel Morales, Havana Club Maestro del Ron Cubano, from a new blend of hand-selected base rums and a decades-old ‘aguardiente’ – or spirit base. The ‘aguardiente’ is at the heart of this rum, and has been enhanced by maturation in barrels that are over 80 years old. The result is an exceptional rum with a distinctive dry note and an intriguing array of flavours, highlighting and paying homage to the finest Cuban sugar cane. The 2017 edition is bottled at 40% ABV, with an amber glow and flavours of chocolate, tobacco and coffee.

Following the success of the 2016 edition, Havana Club Tributo 2017 demonstrates a new style of Cuban rum, showcasing the richness and variety of styles found within the authentic Cuban rum category. The new expression is on sale in six extra markets this year, totalling 16, from March at the RRP of 350 EUR per 70 cl.

This unique blend of Havana Club’s exceptional rum reserves honours the passion and knowledge of the Maestros del Ron Cubano, a role that has recently been declared a Cultural Patrimony of the Cuban nation by the Culture Ministry in Cuba. As such, each bottle of Havana Club Tributo is individually numbered and adorned with the signature of Havana Club Maestro del Ron Cubano, Asbel Morales. The outer packaging will entice rum connoisseurs and spirits drinkers alike with luxury green gold cues evoking the sugar cane lands used for generations in the production of authentic Cuban rum.

Asbel Morales comments: “The extensive reserves at the Havana Club distillery provided us with a wealth of luxurious aged rums to experiment with. By blending together a decades-old aguardiente and our precious rums, we have achieved a totally new rum experience that is lively and complex, with a remarkable dry taste imparted by the original Cuban sugar cane character of the aguardiente. Havana Club Tributo 2017 celebrates the craftsmanship at the heart of the production of premium rum, from the cane to the cask, and we hope rum drinkers around the world will enjoy it.”

Nick Blacknell, International Marketing Director at Havana Club International, adds: “We are delighted to have launched the latest edition in the Havana Club Tributo Collection and we look forward to building on the success of Tributo 2016. With only 2,500 bottles of Havana Club Tributo 2017 being released worldwide, we expect the expression to be popular among global rum and dark spirits connoisseurs who are looking for the next authentic Cuban rum to add to their repertoire.”

St Lucia Distillers Set to Travel Around the UK

Distillers-Final-LogoThis March and April, UK distributor Emporia Brands have put together a calendar of events involving its award-winning St Lucia Distillers range, after the initial success of last year’s programme.

Brand Ambassador Dave Marsland and the Emporia Brands team will be touring fifteen cities as they bring together the Chairman’s Reserve range, which includes Gold, Spiced, White Label and Forgotten Cask, the Admiral Rodney, and an edition of premium expression 1931, plus a selection of the distillates from which they are blended.

In 1931, the Barnard family founded a distillery at Dennery, St Lucia. Now based on the other side of the island at Roseau, the distillery has been considerably modernized and new technologies and improvements constantly incorporated. The installation of pot stills in 1998 added considerably to the variety of rums being produced in this highly regarded distillery which received the accolade of Individual Distiller of the Year at the International Spirits Challenge, one of six trophies received in six years – a unique achievement.

With the premise of a flavour experience, the tour sees an approach to the range that offers bartenders and key industry figures invited to not only learn about St Lucia, but ideas on how to embrace the versatility of St Lucia Distillers, from the Spiced variety to the rare 1931.

Cities on the tour include Manchester, London, Leeds, Brighton, Liverpool, Birmingham, Nottingham, Leicester, Newcastle, Cardiff, Reading, Edinburgh, Dundee, Aberdeen and Glasgow, with Emporia Brands looking to strengthen their campaign as they look ahead to the next instalment of the ‘Chairman’s XI’ with their ever-expanding sales team seeking out some of the UK’s best and brightest to follow in the footsteps of some of the industries key figures, including Lyndon Higginson of The Liars Club in Manchester, Danny Murphy of Aloha in Liverpool and Adam Binnersley of the MOJO Group.

Places are limited for each session, due to the rarity of gaining the exclusive 1931 and distillates for the tasting’s. To secure your place, please contact Dave Marsland at dave@emporiabrands.com, stating the session you wish to attend from the list below.

Manchester       Mojo’s, 9th March, 1:30pm

London                 Burlock, 15th March, 2pm

Leeds                    Mojo’s, 15th March, 1:30pm

Brighton              Oki Nami, 21st March, 1pm

Liverpool             Maya, 23rd March, 1:30pm

Birmingham       Island Bar, 4th April, 2pm

Nottingham       Brass Monkey, 5th April, 3pm

Leicester             The Queen of Bradgate, 6th April, 2pm

Newcastle          Alvino’s, 11th April, 1pm

Edinburgh           Reekie Tiki, 16th April, 4pm

Cardiff                  The Dead Canary, 21st April, 2pm

Aberdeen           Bos’n, 23rd April, 3pm

Dundee                 Draffens, 24th April, 4pm

Reading                               Milk, 26th April, 2pm

Glasgow              Distill, 26th April, 4pm

 

Follow Chairman’s Reserve on Twitter @ChairmansUK, Facebook at www.facebook.com/ChairmansReserveUK and Instagram at  www.instagram.com/chairmansreserveuk

Follow Emporia Brands on Twitter @EmporiaBrandsUK, Facebook at www.facebook.com/EmporiaBrands and Instagram at www.instagram.com/emporiabrands

Ditch Your Resolutions In Style At Slug And Lettuce

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With New Year’s Resolutions beginning to be a thing of the past, a leading bar chain, the Slug and Lettuce are offering guests the opportunity to ditch them in sophistication with fantastic offers this January*.

Available at Slug and Lettuces throughout the country, the chain of bars will be providing customers the opportunity for a guilt-free celebration with a selection of 10 drinks available, all below 100 calories. What’s more, they are all available at the minimal cost of £3.50. Whether it be a refreshing Gordons Gin and Tonic or a delicious Absolut Vanilla and Diet Coke, there will be something for all.

For those looking for more than a drink, there are also an array of food options available, set to whet anyone’s appetite. The signature ‘Fast & Fresh’ section of the menu will be on hand for all with a complimentary 20% discount on top. The selection of dishes take inspiration from around the globe, with the likes of a Superfood Salad, BBQ Pulled Pork Burrito or Noodle Boxes set to ignite the taste buds.
Full list of Slug and Lettuce January deals*:

· £3.50: Whitley Neill Gin and Bottle Green Light Tonic, Gordons Gin and Bottle Green Light Tonic, Havana Club 3yr and Diet Coke, Sailor Jerry Spiced Rum and Diet Coke, Midori and Bottle Green Light Tonic, Disaronno and Diet Coke, Tia Maria and Diet Coke, Smirnoff and Bottle Green Light Tonic and Absolut Vanilla and Diet Coke.

· £4.50: Beck’s Blue non-alcoholic beer and 125ml Prosecco

· Dishes for £5: Chicken Salad, Classic Burger, Chicken & Bacon Club, Butternut Squash Lasagne and Bacon, Avocado and Tomato Sandwich at the following sites: Reading, Brentwood, Nottingham Cornerhouse, St Albans, Fetter Lane and Epsom.

· Dishes for £5: Cottage Pie, Chilli Con Carne, Butternut Squash Lasagne, Steak Sandwich and Southern Fried Chicken Wrap at the following sites: Huddersfield, Beckenham, Derby, Chelmsford, Hove and Southampton.

Deal runs from Tuesday 3rd January to 31st January 2017.

*£20% off Fast & Fresh menu at 67 Slug & Lettuce’s throughout the country. Not including the following sites: Wilmslow, Marlow, South Woodford, Weybridge, Salisbury, Clapham, Fareham, Southend, Derby and Southampton. Not to be used in conjunction with any other promotion or offer.

Hard Rock Cafe Mix It Up With Seasonal Cocktails And Heineken Burgers

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Hard Rock Cafe have always seem to pride themselves in pushing the mainstream burger delights over the years, with the Lancashire Hotpot burger coming to mind! But this winter they’ve teamed with Heineken to offer up a twist, complete with a new set of seasonal cocktails for all comers.

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Heineken Brisket Burger

Hitting their Manchester venue within Printworks, you can enjoy Heineken’s take on brisket with half a pound of beef patty, primed with Heineken-braised brisket, caramelized BBQ onions (with added Heineken!), garlic aioli and Gouda cheese, all complete with seasoned fries. Although not as heavy in flavour as ale perhaps, the addition of Heineken within the patty, brisket and onion batter really does bring out the more subtle notes of the Dutch creation!

Of course, a bottle of Heineken on the side would be the easy choice to wash the burger and brisket down with, but the addition of six new cocktails can always sway you.

Take Angelo’s Passion for example. The winning drink from the 2016 Global BARocker Championship, Angelo Delgado created a recipe that see’s Bacardi Carta Blanca, Midori, Passion Fruit Real and ginger beer combined to offer a refreshing, light, fruity serve, complete with stemmed cherry and lime wedges to garnish.

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Bourbon Milk Punch

Indeed the Bourbon Milk Punch could be the order of the day, or more dessert than anything, as Jim Beam Red Stage, Malibu, Monin Spiced Brown Sugar and milk are shaken together then topped with whipped cream, a caramel drizzle and spiced pecan nuts. Although sounding indulgent, the cherry flavours of the Jim Beam Red Stag really comes through nicely, with the subtle kick of the coconut Malibu.

It’s not all about the focus on spirits though, as a refreshing addition is the use of white wine! The Maria Sangria offers up Sauvignon Blanc, Bacardi Carta Blanca, tropical juices and lemon-lime soda shaken with fresh lime, orange and strawberries in a fruit-punch style cocktail, complete with a sprig of thyme to really uplift the grape and rum notes.

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Maria Sangria

But what if you’re driving? Or indeed just not a fan of alcohol? The Pomegranate Cooler is a great shout as it see’s Monin Pomegranate, sweet and sour, fresh raspberries, rosemary, lime and lemon-lime soda served up in a wine glass, complete with fresh raspberries on top. A bold, rich serve that brings out the pomegranate, backed with the well-balanced fruit kick.

Two other creations include Velvet Rain that see’s Malbec, Southern Comfort, Chambord, tropical juices and fresh berries come together, and the intriguing Pineapple Sage Rita that offers up Monin Ginger syrup, Sauza Hornitos Resposado Tequila and Agave Nectar.

Fancy it? Head down this winter as both the seasonal cocktails and Heineken brisket burger are available for a limited time only! I’ll see you at the bar.

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

The BEAT Society Takes Refuge In Manchester

 

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The Pernod Ricard BEAT Society rolled into Manchester this week with its 6 strong team of some of the UK’s influential and engaging industry figures taking over the new Refuge bar and restaurant in the city centre.

Concentrating on seven categories, the likes of Phil Huckle (UK Brand Ambassador Chivas Regal), Liam Sparks (Irish Whiskey Ambassador), Megs Miller (UK House of Tequila Ambassador), Matthias Lataille (UK Brand Ambassador Martell), Michael Foster (UK Brand Ambassador Havana Club) and special guest Jake O’Brien Murphy of Callooh Callay in London showed off their respective brand and category, but with a twist that offered an insight ‘outside the box’.

With only two more cities out of the initial seven to visit, I thought I’d offer an insight into what you can expect for the day as the BEAT team head to Newcastle (31/01/2017) and Liverpool (28/02/2017).

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Prepare to demystify the style of Irish Whiskey and the impact that Jameson and Midleton Distillery have created within the whiskey market as Liam Sparks talks through the process of creation. From both column and pot distillation, to the wood styles within ageing, Liam engages with his knowledge and stories over a couple of drams, including distillates from the column and pot stills, as well as the likes of Redbreast 12yr and Jameson Caskmates.

Following the Irish closely are the Scots, championed by Phil Huckle with his focus on the luxury blend of Chivas Regal. Promoting towards the history of the whisky cocktails and how Chivas Regal have been at the forefront of some of the most iconic classics, experience the styles and profiles of such forgotten gems as the Morning Glory Fizz, as well as last years Chivas Masters winning drink by Chelsey Bailey. You can also hear how you can enter the 2017 edition of the Chivas Masters, as well as experience The Huckster!

Heading to the grape side of the spirit categories, Matthias Lataille shows his insight into Martell by bringing it to the forefront of your mind when modifying your cocktail creations. Sample classic cognac drinks such as the Sidecar using the VSOP expression, as well as twists on staples including the Pierre Collins as Matthias shows his creativity and knowledge on cognac and tips of how to invite your customers to experience.

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Special guest star Jake O’Brien Murphy of Callooh Callay in London is on hand for the tour to offer an honest insight into the world of cocktail competitions, using his own experiences of entering competitions, including Jameson and Havana Club, in his career that includes positions within famed bars in Liverpool such as 81LTD. The do’s and dont’s of performance etiquette, how to approach those all important judges, understanding the brief set out, and adapting yourself to the live situation with confidence, Jake goes through the motions of before, during and after as you set out to highlight yourself to your peers and industry figures.

Demystifying tequila is Megs Miller, one of the latest additions to the BEAT Society family, as she focuses on Olmeca and how agave is riding the trend of the bartenders inquisitive. Serving up samples of Blanco, Reposado and Anejo, she’ll guide you through the tequila process, how Olmeca has grown over the years to accommodate changing tastes and attitudes towards the category, as well as her own agave experiences and stories when visiting Mexico and teaching across the world.

You can listen to Michael Foster’s stories too as he talks about Havana Club, with an emphasis on Cuba itself. Diving into how Havana Club has impacted the island in regards to cocktails such as the Mojito, Cuba Libra, Daiquiri and El Presidente, the enjoyment of the traditional recipes of such too, plus an understanding of how these classics have been devised through the stalwart bar scene within Cuba itself.

Mr Jake O’Brien Murphy also talks candidly on the vodka category, with the focus on Absolut and twisting the pre-conception that vodka is a ‘dying category’. He talks about the iconic Pornstar Martini and Cosmopolitan whilst giving his own views on how vodka can be best utilised in any bar through some simple changes.

Of course, no day of learning would be complete without a tipple of Mumm Champagne, with Matthias Lataille guiding you through the brand as you finish off the BEAT Society experience.

If you’re anything like me, having the opportunity to listen to one iconic figure in the industry is amazing, but to have seven in one room, offering their slant on their chosen category, is beyond an experience. Get yourselves signed up to Newcastle and Liverpool, immerse within the BEAT and take it all in.

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.