SPIRITS

Spook-tacular Malibu Rum cocktails for Fall & Halloween!

MALIBU PUMPKIN COLADA

Ingredients:

·        50 ml Malibu Original

·        75 ml Pineapple juice

·        50 ml Coconut cream

·        10 ml Fresh lime juice

·        10 ml Pumpkin puree or juice

Method:

·        Fill a shaker with ice cubes.

·        Add Malibu, coconut cream, lime juice, pumpkin puree/juice, and pineapple juice.

·        Shake and strain into a chilled glass (pumpkin cup) filled with ice cubes.

 

FRIGHT WHITE

Ingredients:

·        1 part Malibu original

·        1 part coconut cream

·        1 ½ parts apple juice

Method:

·        Shake over ice and serve in a martini glass.

·        Garnish with white cotton candy on top.

 

THE MALI-BOO

Ingredients:

·        1 part Malibu Original

·        2 parts Lemonade

·        Splash of Grenadine

·        Edible Glitter

Method:

·        Dip the rim of the glass into edible glitter (optional).

·        Pour Malibu and lemonade into a glass filled with ice cubes.

·        Top with a splash of Grenadine.

 

THE BERRY SCARY SPRITZ

Ingredients:

·        50 ml Malibu Original

·        50 ml Soda water

·        200 ml Prosecco/sparkling wine

·        10 ml Blueberry juice

Method:

·        Pour all ingredients into an ice filled wine glass.

·        Top off with fresh blueberries.

 

VAMPIRE KISS

Ingredients:

·        1 shot Malibu Original

·        Dash of Grenadine

·        Squeeze of Fresh lime juice

·        Raspberry puree

Method:

·        Dip the edge of a shot glass in raspberry puree, add Malibu, grenadine and lime juice.

 

RED SHOT

Ingredients:

·        1 shot of Malibu Original

·        2 dashes of Tabasco

·        Edible glitter

Method:

·        Dip the rim of the glass into edible glitter (optional).

·        Fill a shot glass with 50ml Malibu then add 2 dashes of tabasco.

Seasonal Cocktails For Fall

VS FRENCH 75

Ingredients

1.5 oz CÎROC VS French Brandy

0.5 oz lemon juice

0.5 oz simple syrup

Champagne of your choice

Method

1. Add 1.5 oz CÎROC VS French Brandy, 0.5 oz lemon juice, & 0.5 oz simple syrup in a shaker

2. Add ice & shake well until everything is chilled

3. Strain into a flute glass and garnish with lemon twist

4. Top with champagne

CÎROC CRISP

INGREDIENTS

1.5 OZ CÎROC Apple

4 Strawberries

1 Splash of Ginger Beer

METHOD

1. Muddle strawberries in a shaker

2. Add CÎROC Apple to the shaker and shake well

3. Top with splashes of Ginger Beer

4. Garnish with a sprig of Rosemary and a strawberry slice

SPICY SERENADE

INGREDIENTS

1 ½ oz DeLeón Platinum Tequila

½ oz fresh lime juice

¾ oz fresh blood orange juice

¾ oz cinnamon syrup

METHOD

1. Add all ingredients into a martini shaker with ice

2. Shake thoroughly

3. Strain into rocks glass

4. Garnish with a blood orange slice

Fresh Craft Cocktails

Pink Sangre

Rose infused citrus spritz with mango chunks and crushed wild berries and sweetened with passionfruit puree and agave. Shaken and strained, and garnished with a lemon wheel.

The Heirloom Pear

Green pears and marinate in white wine. Add mint, 2oz green apple puree. Shake over ice, strain, topped with prosecco. Pour in kedem Chablis and garnished fresh pear heart.

Refreshing craft cocktails from new Upper West Side hot spot Arba. With a Mediterranean-focused menu and variety of kosher and gluten free offerings, Abra fashions seven signature cocktails with flavors of apricot, fig, lavender and pomegranate each with different vitamins and various health benefits.

Drake’s Spiked Ice™ at Costco

Drake’s Organic Spirits announced today that its innovative Drake’s Organic Spiked Ice™freeze-and-eat adult treats are now available at Phoenix, San Diego and Denver-area Costco locations.  The handheld ice pops feature 15% ABV and only 80 calories each.  Spiked Ice comes in four flavors – Mango Rum Punch, Vodka Lemonade, Watermelon Martini and Classic Mojito – and are made with Drake’s award-winning all-organic ultra-premium vodka and white rum.

“Costco is one of the most beloved and respected retailers in the world which is why we couldn’t be prouder to have Drake’s Organic Spiked Ice on their shelves,” said Drake’s Founder and CEO Mark Anderson.  “Costco understands the growing consumer demand for products made sustainably and without the addition of artificial colors and flavors.  We know their devoted shoppers will love Drake’s Organic Spiked Ice.”

Drake’s Organic Spirits is the first and only spirit line in the world to be certified USDA organic, non-GMO Project Verified, gluten free, vegan and kosher.  The five certifications ensure a cleaner drinking option that comes only from the highest quality organic ingredients.   Drake’s continues to be among the most environmentally conscious brands in the spirits industry and deeply committed to using ingredients and processes that lead to a more sustainable planet.

Besides Phoenix, San Diego and Denver-area Costco locations, Drake’s Organic Spiked Ice will be available at additional Costco stores soon.

Proceeds from the sale of all Drake’s Organic Spirits products help fund Long Lake Animal Rescue, an animal rescue foundation that takes in animals in urgent need of a second chance at life.

A Guide to Eating & Drinking in the Loire Valley

The Loire Valley is known for its incredible food and wine, as the home of Sancerre and Chinon, as well as some of France’s best goat cheese and other local delicacies. 2019 is the ideal time to taste the specialties of the region, when more than 500 events are taking place in honor of the 500th anniversary of the French Renaissance, some of which transport guests back to the Renaissance period. Below is a sampling of some of the best food and wine experiences for travelers to sample this year:
RENAISSANCE-PERIOD TASTINGS

A Taste of the Renaissance (“Goût de Renaissance”)
Inspired by the anniversary this year, 42 different restaurants throughout the Loire Valley are offering special menus and dishes inspired by the Renaissance in order to transport guests back to da Vinci’s time. Dishes include fried eggs with rosemary, lemon chicken fricassee, and poached pears in a red wine sauce. The Loire Valley region, in partnership with the European Institute of History and Food Cultures (IEHCA of Tours), has also published a book of 25 recipes and dishes from the period to help travelers understand French cuisine during the Renaissance. Find more information here.

Recipes from Catherine de Medici at Chateau de Chenonceau
Christophe Canati, the chef from Chateau de Chenonceau’s L’Orangerie restaurant, has created a number of dishes inspired by the French Renaissance period, some of which were inspired by Catherine de Medici, who resided in the chateau. Visitors will also have an opportunity to share their own ideas for recipes inspired by their visit to the chateau. Dishes include artichoke beignets, crispy sweetbreads, carp stuffed with bacon, and a lemon and violet tart. The book of recipes can be purchased here. Visitors to Chenonceau can also visit Catherine de Medici’s recreated apothecary in honor of the anniversary.

Renaissance Reenactments on the Ile d’Or
On September 28 and 29, the Ile d’Or (an island in the Loire River) in Amboise will be transported back to the Renaissance, bringing together 500 volunteers who will reenact history, acting as medieval warriors in infantry units or soldiers bivouacking on the island. Visitors will be able to get a glimpse of daily life during the Renaissance period, while also experiencing a local crafts and gourmet food market. Find more information here.

Gifts from the Renaissance
As part of the Loire Valley’s celebrations, a number of special local gifts inspired by the time period are being produced around the region, including a collection of “historical perfumes” from Nicolas de Barry, who has recreated a line of perfumes and cosmetics used during the Renaissance period. His creations include pomanders, jewelry such as necklaces, bracelets and belts, which are scented with perfume. Another gift from the past is a signature bottle of wine created by the Chateau du Clos-Lucé, produced using the grape varieties of Chenin and Côt, which date back to the time of Leonardo da Vinci.

EXPERIENCING THE LOCAL WINE REGIONS

Sancerre
Travelers can try the Loire Valley’s famous Sancerre wine at Maison des Sancerre, an ideal spot to sample top local wines of the region. Travelers can also stop by a local farm to pair the wine with Chavignol, one of the five goat cheese appellations from the region.

Valençay
Valençay is the name for both a goat cheese (which is lightly salted and coated in ash) and wine from the region. Travelers in the area can also stop by the Chateau De Valençay, which is hosting a series of evening candle-lit jazz concerts throughout August.

Between Touraine and Orléans
Top wine produced in this area includes Chinon, Vouvray, Saint-Nicolas de Bourgueil, Bourgueil, Montlouis-sur-Loire, Cheverny, Cour-Cheverny, Valençay, Orléans, Orléans-Cléry and Coteaux du Giennois. Unique experiences for travelers include a Wine Escape Game at Domain PB Couly, relaxation workshops held right in the vineyards of Ame Wine in Touraine, and a multimedia art exhibit held in the historic wine cellars Caves Monmousseau, creating incredible projections onto the cave from pictorial stained glass techniques that retrace the history and origins of the cellar.

Cheverny and Cour-Cheverny
Located in Cour-Cheverny, The Domaine des Huards has been making wine since 1846, and today only produces organic and biodynamic wine. The winemakers produce wine made from 100% Romorantin grapes, which is a grape that dates back to the Renaissance period. Travelers to this area can also sample local wines at the Maison de Vins de Chevernylocated by the entrance to the Chateau du Cheverny, and at the Maison de Vins de Chambord, located on the Chambord Estate.

RENAISSANCE EVENTS

“Message in a Bottle” Exhibit in Bourges (until November 24)
As 2019 is also the International Year of the World’s Indigenous People, the Bourges Natural History Museum invites visitors to question our impact on climate change by comparing the climate of the 16th century (early Ice Age) with the 22nd century. Find more information here.

Fluxshow2019: An Italian Year at the Fondation du Doute (until November 2019)
This exhibition of “spectacular artistic machines” by Nam June Paik and Wolf Vostell offers a comparative presentation of works by French and Italian artists, including the creation of a wheeled machine from one ton of waste technology products.

A Contemporary Homage to Leonardo da Vinci (until November 3, 2019)
This exhibit will present the many facets of Leonardo da Vinci’s work as seen through thirty well-known contemporary artists. They will focus on his self-portraits, portraits of women, extraordinary machines, drapery, anatomy, historical painting, codices and scenery. Chateau du Rivau is a medieval castle owned by a French family, who transformed the massive grounds into fairytale-inspired gardens, with incredible grand artworks displayed throughout; in September 2018, they unveiled seven guest rooms in the castle’s former stables.

Travel California Wine Country’s Back Roads This Summer

California’s northern Central Coast, extending from the San Francisco Bay to Monterey County, is the focus this month as part of Wine Institute’s Wine Country Back Roads series. California is home to dozens of distinct wine regions, including some of the world’s most famous destinations. But hidden among even the high-profile appellations are the wine roads less traveled. These welcoming regions feature stunning rural scenery, delicious wines and, often, fewer visitors. There’s still plenty of time this summer to discover off-the-beaten path wine roads and regions, and the Central Coast is a great place to do it.

The entire Central Coast wine region and Santa Cruz Mountains stretches roughly 250 miles along the California coastline, extending from San Francisco County to Santa Barbara County. Grapes there are among the oldest in the state, planted by Franciscan monks in the late 18th century as they made their way north on El Camino Real (known today as Highway 101). Now hosting thousands of acres of vineyards and hundreds of wineries, California’s Central Coast and Santa Cruz Mountains are home to 14 percent of the state’s winegrapes.

TASTE: Not far from San Francisco, with its famously steep hills and Victorian architecture, you’ll find several hospitable wineries near the East Bay cities of Moraga, Oakland, Berkeley as well as Treasure Island to help you kick off your Central Coast adventure.

Nearby Livermore Valley, 35 miles east of San Francisco, is the one of the state’s oldest wine regions and the genetic source of 80 percent of California’s Chardonnay vines. Along with its iconic Chardonnay, Livermore is known for its Cabernet Sauvignon, as well as Italian, Rhone and Spanish varieties. Discover the region’s rolling hills and scenic canyons along the Burgundy Wine Trail, or enjoy mountain vistas on the Red Trail.

The Santa Clara Valley, also known today as Silicon Valley, includes more than 30 wineries, many clustered near Gilroy and San Martin. The Santa Cruz Mountains, west of Santa Clara Valley, was among the first American Viticultural Areas (AVAs) to be defined by its steep mountain topography. The area played a pivotal role in California’s winemaking history with viticultural roots going back more than a century. Zinfandel, Cabernet Sauvignon and Merlot predominate on the warmer eastern inland side of the AVA, while Pinot Noir thrives on the coastal side and ridge tops. The region boasts more than 60 wineries. For a scenic overview, try the Silicon Valley Wine Trail in the hillsides above Silicon Valley, or the coastal Corralitos Wine Trail, at the sunny, southern portion of the AVA.

San Benito County, set in an idyllic valley about 75 miles southeast of Santa Cruz, has been growing winegrapes since the mid-1800s, planted by French and German immigrants. The region grows a wide variety of grapes but is best known for Pinot Noir and Syrah. Find wineries near the towns of Hollister and San Juan Bautista.

Heading back to the coast, Monterey County is known or having one of California’s longest growing seasons, thanks to cool marine air that blows in from Monterey Bay. Franciscan friars introduced winegrapes to the area more than 200 years ago, and over 40 varieties are planted there today—including more Chardonnay than in any other county in America. Monterey is also well known for its cool-climate Pinot Noir. With eight distinctive AVAs within its borders and 82 wineries, Monterey offers an array of tasting opportunities. The River Road Wine Trail, set among the canyons and slopes of the Santa Lucia Highlands AVA, highlights Pinot Noir and Chardonnay, along with northern Rhône varieties such as Syrah. Beautiful Carmel Valley is renowned for producing rich, full-bodied Cabernet Sauvignon and Merlot.

TOUR: The Santa Cruz Mountains Wine Passport event on July 20 includes special tastings at more than 40 participating wineries. (As a bonus, passport experiences can be redeemed for a full year after the event.) The Santa Cruz Beach Boardwalk amusement park is nearby with its multiple attractions. Livermore Valley hosts Taste Our Terroir July 25-28, a four-day food and wine affair offering wine tasting adventures, garden tours, food pairing events, seminars, falcon demonstrations and more. Music in the vineyards is a Santa Clara specialty, with performances scheduled at individual wineries throughout the summer. While visiting San Benito County, take a hike among towering rock spires and observe falcons and golden eagles in flight at Pinnacles National Monument, formed by ancient volcanos. On Monterey’s Cannery Row, sample local wines at A Taste of Monterey and visit the world-famous Monterey Bay Aquarium or John Steinbeck Museum.

For more information on lodging, dining and upcoming events, see San Francisco Travel, Livermore Valley Wine Country, Wineries of Santa Clara Valley, Santa Cruz Mountains Winegrowers Association, Discover San Benito County and Monterey Wine Country.
For all of the wine regions included in this series, use the discovercaliforniawines.com interactive map to search wineries by amenities such as tours, gardens and picnic areas, and view winery events around the state.

To see Wine Institute’s Back Roads guides to other California wine regions, visit http://discovercaliforniawines.com/media-trade/news.

Heat Up Your Weekend With These Tasty Cocktails For National Watermelon Day

CÎROC Watermelon Frosé

Ingredients

7 oz. Cîroc Summer Watermelon

24 oz. Cups of ice cubes

½ Bottle of pink Moscato (Pink)

.25 oz. Lime juice

22 oz. Watermelon flesh, seeds removed

Method:

-Puree Watermelon Flesh & Freeze into ice cubes

-Blend frozen watermelon cubes, lime juice, vodka & pink Moscato

-Serve in empty watermelon & garnish with mint

Note: Expect 10 minutes of prep and about 14 hours of freezing time

 

Summer Watermelon Sparkle

Ingredients:

.85 oz. Cîroc Summer Watermelon

.34 oz. Cranberry

Topped with Champaign

Method:

-Pour Cîroc Watermelon and cranberry into a flute glass

-Top with Champaign

-Garnish with a Watermelon skin twist

 

Watermelon Le Twist

Ingredients

Ingredients:

1.35oz. Cîroc Summer Watermelon

.68 oz. Lemonade

1.35 oz. Soda

.34 oz. Splash of Cranberry

Method:

-Pour the ingredients in a tall glass filled with cubed ice

-Garnish with a lime wheel, fresh watermelon wheel & sprig of fresh mint

 

CÎROC Watermelon Refresh Pitcher

Ingredients

8 oz. CîROC Summer Watermelon

16 oz. lemonade

8 oz. club soda

Glassware: Pitcher

Garnish: Lemon, wheel, mint or sliced watermelon

Preparation: Combine CîROC Summer Watermelon, lemonade and ice in a pitcher ,Stir until contents are well mixed, Top with club soda

 

Twisted Maria

Ingredients

6oz DeLeon Platinum tequila

4oz Watermelon Juice

12 Cherry tomatoes on Vine

4 oz Lime juice

4 tsp Agave

Glassware: Rocks Glass/Collins

Garnish: Lime Wedge and Tomato

Preparation: Mull 12 cherry tomatoes in a shaker. Blend 10-12 pieces of watermelon or 1oz of watermelon juice into shaker,Add in remaining ingredients and pinch of salt. Shake, strain and pour over ice

 

Sandia Margarita

Ingredients

1.5oz DeLeon Platinum tequila

.75 oz lime juice

.5 oz agave

3 large chunks of watermelon

Glassware: Margarita/Rocks Glass

Garnish: Watermelon cube, lime wheel & sprinkle of salt

Preparation: Shake all ingredients with ice & fine strain over fresh ice into a rocks glass

The Martini & Rossi Riserva Speciale Range

AN UNRESERVED STORY OF BITTER & BOTANICALS

The year was 1863 when Alessandro Martini and Luigi Rossi created their first Martini vermouth and began a lifelong quest to place their stamp on Italian culture. Their infamous partnership created the iconic brand that is MARTINI & ROSSI — a household name synonymous with bold heritage, impeccable craftsmanship and unreserved style. Its latest triumph, the Riserva Speciale Range, represents the height of Italian Aperitivi and the art of balance.

Today, the 8th generation MARTINI & ROSSI Master Artisans Giuseppe “Beppe” Musso and Ivano Tonuttiare following in the foot steps of the brand’s founders as dedicated and passionate craftsmen who guard and preserve its quality and integrity. They are two of only four people worldwide to know Luigi Rossi’s original recipes.

Over a century in the making, the Riserva Speciale Rangeis the first permanent line of expressions within MARTINI & ROSSI to be launched in 25 years. Comprised of two iconic Vermouths di Torino—Rubino and Ambrato— along with an incomparable Bitter Liqueur,the entire process of creating one bottle in the MARTINI & ROSSI Riserva Speciale Range takes over one year. The collection is a homage to the brand’s origins, a celebration of the region’s bounty and the ultimate distillation of the MARTINI & ROSSI legacy of innovation and boldness.,representing a new generation of signature aperitifs that will become the tradition of tomorrow.

A protected name of origin, Vermouth di Torino can only be assigned to expertly crafted vermouths that use 100% Italian wines and Artemisia herbs sourced from the Piedmonte region. The MARTINI & ROSSI Ambrato and Rubino Riserva Speciale Vermouths di Torino acknowledge and pay tributeto this guarded name of origin by employing the same time-honored craft that has been passed down from generation to generation. Born and madein Pessione, these acclaimed products are the most authentic expression of the ingredients and style of the region, honoring over a century of winemaking prowess.

Setting the standard for what a Vermouth di Torino represents, MARTINI &ROSSI Master Artisans Beppe Musso and Ivano Tonutti use the same established production practices developed by the first Master Artisans centuries ago, paying homage to their rich roots and heritage. By law, at least one Artemesia herb must be included in a Vermouth di Torino, but to give them true Italian heart and to create a more complex, complete, and rounded sensation, the Masters chose to use three types of local Artemisia.

All grown in nearby fields in Piedmonte, Artemisia Absinthium, commonly known as Wormwood, brings a strongly bitter-herbal character, Artemisia Pontica adds a touch of anise, and Artemisia Vulgaris provides a floral note.

The terroir of the fragrant pastures is essential to the exceptional quality ofthe botanicals used in both the Ambrato Vermouth di Torino and Rubino Vermouth di Torino. The inclusion of all three types brings a new dimensionto the classic taste of Vermouth.

Ambrato Vermouth di Torino

For the Ambrato Vermouth di Torino, Artemisia is blended with other carefully sourced exotic and local herbs and spices including RomanChamomile, Yellow Cinchona bark and Chinese Rhubarb. The ItalianRoman Chamomile emphasizes the fresh floral notes of the artemisia, while the yellow Cinchona bark brings a fresh, mouthwateringly bitter character. The botanicals are added to a neutral grain spirit, steeped, then placed in rotary drums turning at a slow speed for a period of many weeks to create the extracts – liquid elixirs that will be added tothe final blend.

The botanical extracts for the Ambrato are rested for over two months in Piedmontese Tino casks, reminiscent of the process used in the very early days of the company. This complex practice softens the blend of botanicals, creating the desired balance needed in each.

After the botanical extracts are rested, they are then blended with100% Italian wines selected by Master Blender Beppe Musso. LocalMoscato d’Asti DOCG wines, along with crispy and fresh Italian wines, are used to create the distinctive amber Ambrato Vermouth di Torino, adding their soft honeyed and aromatic sweetness. Along with the local Artemesia, Roman Chamomile, Yellow Cinchona Bark andChinese Rhubarb, the end result is a lightly bitter profile that is her baland floral with just a touch of honey to finish.

Rubino Vermouth di Torino

Italian Holy Thistle and Red Sandalwood were specifically selected to imbue the Rubino Vermouth di Torino with their aromatic character and perfectly compliment the three types of ItalianArtemisia. Scarce and highly prized, the sustainably sourced RedSandalwood imparts a delicate spice and woody, bitter note. TheItalian Holy Thistle brings a cooling, energetic, and bitter taste to the mixture. Using the same production process as with Ambrato, each of the carefully selected botanicals are transformed into precious extracts then rested for over two months in order to create a perfectly balanced, harmonious blend of flavors.

Master Blender Beppe Musso carefully blends the botanic extracts with 100% Italian wines once their resting period has ended. The exquisite Riserva Speciale Rubino is brought to life with small amounts of the full-bodied Lang he DOC Nebbiolo wines. These parcels are known to be dark and fruity, characteristics which shine through in the final product. The wines are blended with the extracts of Artemesia, Italian Holy Thistle and Red Sandalwood resulting in a bright ruby red Vermouth di Torino. The delicate balance of botanicals and wine create a full-bodied, herbal and complex style ofVermouth di Torino with a lingering profile and just a touch of spice.

Bitter Liqueur

The crown jewel in the Riserva Speciale Range is undoubtedly the Bitter Liqueur. Inspired by founder Luigi Rossi’s original recipe from 1872, and usingonly 100% natural ingredients, the MARTINI & ROSSI Bitter has been remastered for today’s modern palate.

To compliment the prized Piedmontese Artemisia, Master Herbalist Ivano Tonutti carefully selected three exotic botanicals: Saffron, Angostura andColumba. The Angostura is a pleasing aromatic bitter that imparts a deep flavor which, along with the Artemisia, provides a solid foundation to theBitter Liqueur. Columba is a harmonious bitter that gives a substantial mouth-filling bitter taste while balancing the other botanicals. Finally, Saffron,the “golden spice,” gives the liquid a wonderful end note, intensifying the aromatic bitter qualities, bringing perfume and a lingering finish to the final product.

In total, over twenty different botanicals are used to encompass the complete range of bitter, each delivering an irreplaceable richness and complexity tothe taste profile through different dimensions of bitterness.

To better harmonize all the aromatic ingredients and add roundness to the bitter notes, the botanical extracts are mixed with sugar and a neutral grain spirit then rested in the same traditional Tino casks used for the MARTINI &ROSSI Riserva Speciale Vermouths di Torino. This resting period creates exceptional harmony and balance, integrating the layers of flavor together to create a complete sensation of bitterness. The final product is a one-of-a-kind, versatile liqueur that adds depth, complexity and balance to any cocktail

Master Herbalist Ivano Tonutti

Hailing from Piedmonte, Ivano Tonutti is the 8th Master Herbalist to follow in the foot steps of the legendary Luigi Rossi. The most complex and precious secret atMARTINI & ROSSI is how the taste, aroma and texture of the hand selected botanicals are captured, and for the last 25 years, Tonutti has been embracing this legacy.

Prior to joining the MARTINI & ROSSI family, Tonutti studied in nearby Turin as apharmacist before taking up his role as a Technical Director within the company.He served a lengthy apprenticeship learning the skills and artistry needed before his appointment of Master Herbalist, the most trusted and celebrated role atMARTINI & ROSSI.

A true expert in botanicals and extraction techniques, Tonutti has an intimate knowledge of and rapport with the over forty natural ingredients that are used inMARTINI & ROSSI recipes. Under his guidance, his team of virtuosos ensure every individual botanical meets each rigorous standard set down by the company even before the fundamental taste components are extracted. Hundreds of samples are tasted and rejected until each requirement is met ensuring complete consistency and balance across the Riserva Speciale Range.

MASTER BLENDER GIUSEPPE “BEPPE” MUSSO

Originally from a village just outside the MARTINI & ROSSI home of Pessione, Italy, Giuseppe Musso is the Master Blender for the iconic brand and best known as “Beppe.” He is one of the very few responsible for the century-old recipes atCasa Martini, working to preserve the taste, quality and style of the Riserva Speciale Vermouths di Torino and Bitter Liqueur.

A student of the world-renowned Scuola Enologica di Alba, once Musso completed his training he worked for 10 years as a winemaker producing celebrated wines such as Barolos, Barbarescos, Moscatos and Asti Spumantes. He was always, however, drawn to his native Piedmonte, and returned home to join the MARTINI & ROSSI team where he began working with the quality assurance group getting to know each expression intimately.

In 1993, he was then honored with the opportunity to join Luciano Boero, theMARTINI & ROSSI Master Blender of over thirty years and become part of his team of winemakers. After 18 years of training under his tutelage, Musso succeeded Boero’s tenure once he retired from the company. Now, Musso, with the assistance of his curated team of artisans, sources each wine and leads the delicate blending process of marrying them with the bespoke botanical extracts within the MARTINI & ROSSI portfolio of vermouths and bitter.

NORTH AMERICAN BRAND AMBASSADOR FABIO RAFFAELLI

For almost two decades, Fabio Raffaelli has developed and contributed to bar programs at some of the world’s finest dining institutions, and today, he holds the title of the first-ever MARTINI &ROSSI North American Brand Ambassador. In this role, Raffaelli champions the iconic brand’s acclaimed heritage-rich expressions, and most recently the newly debuted Riserva Speciale Range.

Raffaelli has cultivated a respected reputation thanks to a keen attention to detail, expert palate and high standard for exceptional service. Born in Italy, Raffaelli has bartended in some of the most prestigious bars and restaurants across Europe. He has collaborated with internationally respected chefs including Alain Ducasse, Ferran Adrià, and Gordon Ramsay, as well as the celebrated legendary bartender Salvatore Calabrese. Raffaelli gained a reputation for his service-driven style and impeccable elegance before moving to the U.S.

In 2009 Raffaelli crossed the Atlantic to New York City to bring his expertise in Italian cocktails, spirits and wine to the Michelin Starred Italian restaurant Del Posto. With an expertise and focus on highlighting the diversity and complexity of Italian spirits, Raffaelli completely redesigned the bar program once he arrived, which earned well-deserved praise and critical acclaim. Continuing his career in fine dining, Raffaelli worked with renowned chef Daniel Boulud at DANIEL on the UpperEast Side. During his tenure there, he engineered the restaurant’s show-stopping table-side cocktail service and curated a rotating seasonal menu of cocktails, each highlighting a different spirit, preparation and presentation.

Today, in his role as North American Brand Ambassador and as the face of the brand in NorthAmerica, Raffaelli utilizes his Italian spirits prowess and innate style to raise awareness and build loyalty for the MARTINI & ROSSI Riserva Speciale Range.

Mix Up These Delectable Cocktails For National Tequila Day

If there is ever a food holiday that needs to be celebrate and acknowledged as a national holiday, it is National Tequila Day on July 24. Whether you prefer the sweetness of the Añejo or the smoothness of the Blanco, we have got you covered with flavorful bevvies from margaritas to a spicy beso caliente! Have your own fiesta at home with these five recipes below!

Cardamom Margarita

INGREDIENTS

2oz of Cardamom-infused DeLeon Platinum tequila

1oz lime juice

.5oz Gum Syrup

PREPERATION

Infuse 10 grams of cardamom in a 750 ml bottle of DeLeon Platinum for 20-30 minutes.

Add ice, 1oz lime juice, 0.5oz gum syrup, and 2oz of cardamom-infused DeLeon Platinum in a shaker.

Strain & serve.

Garnish with a cardamom pod.

GLASSWARE

Margarita

GARNISH

Cardamom seeds

DeLeon Paloma 

INGREDIENTS

1.5 oz DeLeon Reposado tequila

1 oz grapefruit juice

.75 oz lime juice

.5 oz simple syrup

Pinch of Kosher salt

Club Soda

PREPARATION

Shake all ingredients with ice & strain over fresh ice into glass.

Top with Club Soda

GLASSWARE

Highball/Collins glass

GARNISH

Grapefruit wedge

Twisted Maria

INGREDIENTS

1.5oz DeLeon Platinum tequila

1oz Watermelon Juice

3 Cherry tomatoes on Vine

.5oz Lime Juice

1tsp Agave

PREPARATION

Mull 3 cherry tomatoes in a shaker

Blend 3-4 pieces of watermelon or 1oz of watermelon juice into a shaker

Add in remaining ingredients and pinch of salt

Shake, strain and pour over ice

GLASSWARE

Rocks Glass/Collins

GARNISH

Lime Wedge and Tomato

Raspberry Sour

 

INGREDIENTS

1.5oz DeLeon Añejo

.75oz Lemon

.5oz Simple syrup

4-5 muddied raspberries

PREPARATION

Muddle raspberries in a shaker, add remaining ingredients and strain over a coupe

GLASSWARE

Coupe

GARNISH

Raspberries on a cocktail pick

Beso Caliente

 INGREDIENTS

1.5oz DeLeon Reposado tequila

.75oz lemon juice

1 oz simple syrup

4-6 dashes Angostura bitters

PREPARATION

Shake first three ingredients with ice & strain into a small coupe glass

Float Angostura bitters

GLASSWARE

Either small coupe glass or rocks glass over ice

summer drinking

Six Ways to Cut Down on Alcohol

by Tara Yombor, LMHC and clinical director at Pathway to Hope, a Delphi Behavioral Health Group facility.

Social (moderate) drinking, binge drinking, alcoholism, tolerance, and dependence. This is the typical pattern of progression for drinking that leads someone to think of him or herself as needing to cut down on alcohol. Some might think they are prone to alcoholism. Within that progression, the time for someone to cut down on drinking is based on the individual’s idea of what is causing dysfunction and unmanageability in their life.

Why is it so easy for someone to become addicted to alcohol, and what does it mean to have
an alcohol use disorder?

First of all, alcohol does not have an adverse social stigma, which makes the dependence for it more likely, and the consumption of it more acceptable. Alcohol is typically used to celebrate happy events and sooth the sad events in life. Think about a celebration. What do most people imagine? Alcohol, champagne, and a “toast to the New Year!”

During times of mourning or stress, alcohol can be used to ease the emotional pain of a loss or as a stress reliever. Social (or moderate) drinking is seen as a normal and perfectly harmless way of socializing, relaxing, or a form of celebration.

A binge drinker is defined as a man who drinks more than four to six drinks in a two-hour period, and a woman who drinks more than four to five drinks in a two-hour period. Someone with alcohol use disorder is typically a person with a long-term addiction to alcohol. This person is typically unable to control how much they consume or when to stop drinking and spends a lot of time thinking about the next drink.

It can be easy for someone to transition from a social drinker to a binge drinker to having an
alcohol use disorder. A binge drinker is someone who has more than the above allotted
acceptable drinks in a short amount of time.

Someone who is a binge drinker or struggling with heavy alcohol use may find that people close to them begin to notice negative patterns of behavior during times of drinking. Friends and family may start to become worried about the person’s drinking patterns and negative outcomes that have begun to arise from their drinking. A person who begins to engage in
binge drinking may find themselves calling out of work the day after drinking due to a hangover; they may miss important deadlines, get into arguments with their loved ones, or lose track of daily responsibilities.

Tolerance for alcohol means that a person needs more and more alcohol to feel the desired effect than they previously would not have needed. Someone who has a pattern of binge drinking may find themselves drinking even more alcohol in a short time to feel drunk.

Once tolerance increases, the possibility of dependence increases. Dependence can be defined as relying on alcohol to avoid withdrawal symptoms. Essentially, a person is controlled by their need to ingest alcohol to feel “normal.”

During any of these stages of alcohol use, someone may feel the need to seek treatment. how to deal with withdrawal symptoms varies for each person based on how dysfunctional or unmanageable their life has become due to their drinking.

Here are six things you (or anyone) can do to cut down on alcohol. Most of these mean a change in behavior.

1. Acknowledge the problem – in order to stop the behavior, you must first acknowledge what the negative behavior is and make a conscious effort to commit to changing that behavior. Also, put the goal in writing and make a list of reasons why you want to cut back on drinking. For example, if the behavior is drinking too much during celebrations, you have to determine what “too much” means to you and, next, set a goal to decrease the amount you are drinking during celebrations.

2. Set a realistic goal for drinking alcohol – if you struggle with binge drinking, set a realistic, and achievable goal. The next time you’re out during a social event, make it a goal to cut back to three to four drinks in two hours instead of five to six. Or perhaps instead of going to a happy hour on Friday or Saturday night, pick one night to go out and stay in the other night. Cutting back by making realistic and achievable goals will keep you on track and make you feel better about the fact that you are keeping your goals.

3. Write it down – make sure to keep a journal of the times you drink, how much you drink, and any negative outcomes related to the times you drink (for example, drinking and falling down or making an inappropriate comment to a friend). By keeping a journal, you will hopefully be able to see patterns of behavior. You can also share this journal with someone you trust and ask them to look out for any patterns you may have missed.

4. Don’t keep alcohol in your house – it is easier to come home after a long day of work and pour a glass of wine rather than going out to the bar on a Wednesday when you may have other obligations at home such as taking care of a child. When you don’t have alcohol in the house, it eliminates the desire or temptation to drink.

5. Stay busy – by having non-alcohol related activities to engage in, you are more likely to say no to drinking, as you’ll want to be present for the activity. Do things that keep you active, such as riding a bike, hiking, going for a walk as the endorphins from engaging in exercise may eliminate the desire for alcohol.

6. Ask for support/Talk to someone – tell people you trust about your goals and ask them to help keep you accountable during times when you may be struggling or find yourself surrounded by temptation. Also, there are therapists who specialize in alcohol/substance use who you can talk to that can assist you with your goals and process through any underlying emotions that may be related to drinking.

Remember that the above tips may not work for everyone. Some people may be into the stage of alcohol tolerance and dependence. If you or someone you love is struggling with alcohol dependence, reach out for help from a professional or call a treatment center in your area. Alcoholism and dependence look different for everyone.