Posts tagged with "cocktail"

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

Nat’l Pina Colada Day Cocktails

Nat’l Pina Colada Day (July 10): Toast with Reimagined Malibu Pina Colada Cocktails!

Malibu Coconut Water Pina Colada

·         Ingredients:

o    1 ½ part Malibu Original

o    1 ½ parts Coconut Water

o    2 parts Pineapple juice

o    ½ part Fresh Lime Juice

·         Method: Pour all ingredients into an ice-filled shaker, shake until cold and strain into a chilled glass filled with ice cubes, top with pineapple juice

·         Garnish: Slice of pineapple

 Malibu Pea’na Colada

·         Ingredients:

o    1 ¼ part Malibu Original

o    ¾ part Stoupakis Mastiha

o    ½ part Coconut Milk

o    ½ part Simple Syrup

o    ¾ part Snap Pea Juice

o    ½ part Lemon

o    Pinch salt

·         Method: Whip with pebble ice, serve over pebble ice

·         Garnish: Split Pea, Lemon Wheel


Classic Malibu Pina Colada

·         Ingredients:

o    1 part Malibu Original

o    1 ½ parts Pineapple juice

o    ½ part Coconut cream

·         Method: Pour everything in a shaker with ice, shake, pour and enjoy

·         Garnish: Slice of pineapple

Cool Down this Summer with Red Wine Cocktails

Red wine isn’t the first thing that pops into your head for summer drinking. In fact, Rosé and spritz’s take the crown as the go-to cool down sips. But, it’s incredibly versatile and a simple addition to your favorite summer refreshment. Before you realize, you be swapping out the Aperol spritz for a red wine mule.

A bourbon barrel-aged red, like 1000 Stories (SRP $18.99), makes for the perfect topper or mixer in a summer cocktail, like the ones below. The added caramel notes and a hint of smoke from the bourbon barrel make the perfect pairing for a hot day.

Gold Rush Red Mule
* 4 oz. 1000 Stories Gold Rush Red
* .5 oz. Marschino
* .5 oz. Crème de Mure
* ginger beer
* Rosemary sprig garnish
Add the wine and liqueurs to a copper mug filled with ice. Top with ginger beer and stir with a bar spoon to incorporate. Garnish with a sprig of fresh rosemary.

Prospectors’ Proof Sour
* 2 oz. Rye Whiskey
* .75 oz. lemon juice
* 1 oz. simple syrup
* .5 oz. 1000 Stories Prospectors’ Proof
Shake the rye whiskey, lemon juice and simple syrup with ice. Strain into a double old-fashioned glass and fill with fresh ice. Float red wine over the top of the cocktail.

1000 Stories Splash
* 2 oz. Partida Tequila Blanco
* 1.5 oz. 1000 Stories Zinfandel
* .5 oz. fresh lime juice
* .5 oz. agave nectar
* 2 oz. grapefruit soda
* lime wedge for garnish
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass.

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

Margot

By Vaughn Lowery × Krishan Narsinghani × Michael Moadeb × Anthony Sovinsky

Restaurateur Rohan Talwar helms IB Hospitality and owns the illustrious West Hollywood gem, Norahs. A few months ago, he opened the doors to modish and culinary oasis, Margot – complete with exotic dishes, regional wines and special drink menu.

Margot, a Mediterranean infused restaurant composed of various seating and dine-in areas with 360 degree views of West LA, in Culver City is a diamond in the rough. The rooftop (indoor and outdoor seated venue) nests at the top of the PLATFORM (a boutique shopping experience with fashion/pop-ups, wellness and bites) and borders tons of retail, commercial and a new hotel soon erupting. The speedy Expo line train can be seen swiftly running east to west while you sip and/or dine outside and mimics the likes of some of the more prestigious eateries within Brooklyn’s Dumbo area. Similar to the train, rumors have quickly traveled throughout the city that Amazon will begin developing a new location nearby.

‘Hot like fire’ understates the atmosphere at night as the outside appears to be torched with tons of heat lamps in tow. With fresh farm-to-fork ingredients and handmade pastas (try the spaghetti), this place is a soon to be staple within the LA area. The menu constantly changes for an all-inclusive dining experience, including those with strict plant-based diets. Great for romantic dates, celebratory moments and family gatherings on ‘Sunday Funday’ largely due to their tapas as well as fresh raw seafood bar. Talk about delectable oysters. Step foot inside to find every inch of this establishment scream social media engagement wall. Note murals and tapestries all aligned in tune with a modernistic and contemporary ambiance. Service is extremely courteous, helpful and hospitable. And if that’s not enough to keep you coming back, the handcrafted cocktails will. Try their refreshening grapefruit gin and juice or a fruity frosé – worth every penny. It’s about time Culver City got what it deserved – a casual dining experience with budding professionals who seek something edgy, youthful and tasty.

Boost your metabolism before you eat, as SoulCycle is located on the second floor right underneath Margot. Or, after a zesty salad and sandwich at Margot, you may want to head down to the first level to the cozy ice cream shop with a menu of small-batch flavors, Van Leeuwen Ice Cream.

*Margot is open daily from 11am-2am.

Highlights
• Accommodates approximately 150 seated or 350 for reception
• Rooftop patio with dedicated bar accommodates approximately 120 seated or 150 for reception
• Intimate private dining terrace available for approximately 25 seated or 40 for reception
• Social dining options available for weekend brunches, lunch and dinner
• Market driven menu inspired by coastal mediterranean cuisine
• Full service bar with handcrafted cocktails made with fresh ingredients
• Stunning beach and city views throughout

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

Cool Down this Summer with Red Wine Cocktails

Gold Rush Red Mule

  • 4 oz. 1000 Stories Gold Rush Red
  • .5 oz. Marschino
  • .5 oz. Crème de Mure
  • ginger beer
  • Rosemary sprig garnish

Add the wine and liqueurs to a copper mug filled with ice. Top with ginger beer and stir with a bar spoon to incorporate. Garnish with a sprig of fresh rosemary.

Prospectors’ Proof Sour

  • 2 oz. Rye Whiskey
  • .75 oz. lemon juice
  • 1 oz. simple syrup
  • .5 oz. 1000 Stories Prospectors’ Proof

Shake the rye whiskey, lemon juice and simple syrup with ice. Strain into a double old-fashioned glass and fill with fresh ice. Float red wine over the top of the cocktail.

1000 Stories Splash

  • 2 oz. Partida Tequila Blanco
  • 1.5 oz. 1000 Stories Zinfandel
  • .5 oz. fresh lime juice
  • .5 oz. agave nectar
  • 2 oz. grapefruit soda
  • lime wedge for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass.

Kahlúa Espresso Martini

KAHLÚA INTRODUCES ITS FIRST EVER RTD ESPRESSO STYLE MARTINI: A REINVENTED CLASSIC COCKTAIL IN A CAN, EQUIPPED WITH SMART NITROGEN, WIDGET TECHNOLOGY

Pop, Pour, Sip… the great taste of the classic Espresso Martini cocktail, now in a ready-to-drink can launches with ASMR-Style video

Kahlúa, the number one coffee liqueur in the U.S. and hero ingredient in your favorite cult cocktails, brings consumers the next iteration of a classic with the launch of the Kahlúa Espresso Style Martini ready-to-drink (RTD) cocktail.  Kahlúa Espresso Style Martini RTD is a twist on the classic Kahlúa cocktail made with coffee…and in a can. It’s the perfect blend of Kahlúa, coffee and Vodka, complete with the signature creamy foam reminiscent of a just-made Espresso Martini cocktail.

How does it work? The unique can is fitted with a smart nitrogen widget, which forces bubbles to the surface as soon as the can is opened to form the distinctive creamy foam of the classic cocktail. To serve, pour into a glass and enjoy immediately (with a friend, of course). To help illustrate for consumers at-home, Kahlúa tapped in to the trend of ASMR (autonomous sensory meridian response) to create the Kahlúa ASMR-tini depicting the pop and foam intensity of the product.

To celebrate the launch, Kahlúa is getting out of the glass and in front of the microphone with an ASMR-tini video to help consumers experience the pop and fizz that goes into every can.

“The launch of the Kahlúa Espresso Martini RTD and our ASMR-tini campaign celebrates a really exciting time for the brand,” said Troy Gorczyca, Kahlúa Brand Director. “As consumers continue to ask for high quality cocktails with added convenience, our take on the Espresso Martini offers an innovative and simple way to enjoy one of our favorite classic cocktails. Plus, it delivers consistent flavor and quality every time you pop and pour.”

The Kahlúa Espresso Style Martini is launching nationwide at select retailers this Spring 2019. The Espresso Martini will be sold in packs of four and each can is 4.5% alcohol by volume (ABV).

For more information about Kahlúa, please visit www.kahlua.com and check out Kahlúa on Facebook, Instagram, Twitter by following @Kahlua. Kahlúa ASMR-tini video and assets can be found via link here.

About Pernod Ricard USA

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA, the world’s no. 2 in wines and spirits. The company’s leading spirits and wines include such prestigious brands as Absolut® Vodka, Chivas Regal® Scotch Whisky, The Glenlivet® Single Malt Scotch Whisky, Jameson® Irish Whiskey, Malibu®, Kahlúa® Liqueur, Beefeater® Gin, Seagram’s Extra Dry Gin®, Martell® Cognac, Hiram Walker® Liqueurs, Pernod®, Ricard® and Avión® Tequila; such superior wines as Jacob’s Creek®, Kenwood® Vineyards and Brancott Estate®; and such exquisite champagnes and sparkling wines as Perrier-Jouët® Champagne, G.H. Mumm™ Champagne and Mumm Napa® sparkling wines.

Pernod Ricard USA is based in New York, New York, and has roughly 650 employees across the country. Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. For more information on this, please visit: www.responsibility.org.

 

Joseph Magnus National Growth Strategy

D.C.-Based Heritage Spirits Brand Joseph Magnus Unveils National Growth Strategy

Initiatives include strengthened leadership team, expanded distribution and warehousing, new product introductions and revitalization of its D.C. cocktail room

Jos. A. Magnus & Co., a 127-year-old award-winning spirits brand, today announced details of its aggressive national growth strategy. Key initiatives include an expanded and experienced leadership team, broadened national distribution and barrel warehousing capabilities and the launch of several Magnus special releases in 2019.

In addition, Magnus revealed plans to temporarily close and refurbish its Washington, D.C. cocktail room, consistent with the brand’s legacy. Updates will include the addition of pre-Prohibition artifacts on loan from the Magnus family archives, with the cocktail room expected to reopen in spring 2019.

The company’s bourbon and gin products are now available across 28 states, including California, New York, Texas, Illinois and Georgia. The leadership changes announced include:

  •         Ali Anderson has been promoted to general manager of Magnus from her previous position as director of sales. In her new role, she will work alongside a nationwide distributor of premium and craft spirits to leverage the company’s scaling production capabilities.
  •       Nancy Fraley, Master Blender, who has overseen the production of many of Magnus’ award-winning bourbons, including Joseph Magnus Bourbon, Cigar Blend Bourbon and Murray Hill Club, will continue to guide the Magnus production team and create several special releases for 2019.
  •         Thom Spelde joins Magnus as vice president of production, bringing more than 20 years of experience in the manufacturing industry to the Company. Peter Boardman joins Magnus as distiller from Philadelphia Distilling Co., maker of Bluecoat Gin. He has 10 years of distilling experience. Both Spelde and Boardman will oversee production and the construction of a new barrel warehouse facility in Virginia to meet growing demand.

“We are excited by the opportunity to share the Magnus experience with customers in twenty-eight states,” commented Ali Anderson. “We will continue to deliver remarkable spirits to connoisseurs in D.C. and across the country.”

For more information about Jos. A. Magnus & Co. or to purchase spirits, visit josephmagnus.com.

About Jos. A. Magnus & Co.

Inspired by the legacy of pre-Prohibition distiller Joseph Magnus, the premium bourbon and gins of Jos. A. Magnus & Co. promise “remarkable spirits for remarkable people.” Building on 127 years of rich history, the company now distributes premium spirits in 28 states and delights patrons at its distillery and tasting room located in Washington, D.C. The spirits have garnered the nation’s top awards, including multiple double gold medals, and best-in-class bourbon and gin recognitions, using the very same techniques that Joseph Magnus practiced more than 100 years ago. For more information on Jos. A. Magnus & Co. spirits, legacy and distribution, visit josephmagnus.com.

 

The Milestone Hotel And Residences Launches “Practically Perfect” Stay

The award-winning five-star Milestone Hotel & Residences, a quintessentially British mansion-hotel located opposite Kensington Palace and Gardens, is offering a “Practically Perfect” hotel stay starting from November 1, 2018. This suitably British experience includes an overnight stay in supreme luxury, whether in a room or suite, full English breakfast for two and a number of Mary Poppins-inspired activities.

Upon arrival, young guests will be given a “silver” chocolate tuppence which they can exchange for a bird-feeding kit from The Milestone’s concierge team. During their stay in the heart of Kensington, children can use the kit to feed the ducks in Hyde Park located nearby. If the weather is right, guests can also opt to fly a kite “up to the highest height!” in the Italian Garden at Kensington Gardens. Children can even take their brand-new kite home with them priced at £40 (approx. US$52).

The Milestone’s signature “Most Delightful Way” mocktail

The special hotel stay also includes a Spoonful of Sugar Afternoon Tea for two – a newly introduced afternoon tea concept created by the hotel’s kitchen team that captures the fun and frivolity of the story with a variety of cleverly themed pastries. Menu items include a chocolate pastry in the shape of Mary Poppins’ iconic floral hat, a black “chimney sweeps” macaron, a cupcake served with a chocolate spoon(ful of sugar) and many other sweet treats. A children’s version of the afternoon tea also includes kite-shaped biscuits covered in cherry ganache. Guests can taste The Milestone’s new Little Nip from Every Sip cocktail with their afternoon tea, made with muddled raspberries, peach liqueur, peach purée, orange juice and ginger ale, while little guests can enjoy the mocktail version called the …Most Delightful Way, served in a special medicine bottle.

Continuing with the theme of the Mary Poppins story, guests will also receive a red carnation buttonhole, just like Mr. Banks wore on his lapel in the original Disney film. Guests may notice that all Milestone hotel staff also pin a red carnation to their lapels, a signature of the Red Carnation Hotel Collection, of which The Milestone Hotel is a member.

The “Practically Perfect” hotel stay is valid from November 1, 2018 until January 31, 2019, and starts at £540 (approx. US$696) per night, based on two people sharing a Classic Double Room. Walk-in guests can also enjoy the Spoonful of Sugar Afternoon Tea in the hotel’s Park Lounge between November 1, 2018 and January 31, 2019 and is priced at £50 (approx. US$64) per person. The children’s version of the afternoon tea is priced at £25 (approx. US$32) per child under 12. Afternoon Tea is served daily at 1pm, 3pm and 5pm.

Origins of Frozen Margarita

A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since.

Source: Smithsonian.com

The way Mariano Martinez tells it, accounts of the margarita’s beginnings should be taken with a grain of salt—and a wedge of lime. Martinez is the creator of what is arguably the 20th century’s most epochal invention—the frozen margarita machine—and, at the age of 73, the Dallas restaurateur is an indisputable authority on the cocktail in the salt-rimmed glass.

The origin stories date to the ’30s and tend to feature a Mexican showgirl or a Texas socialite and a bartender determined to impress her. One of Martinez’s favorites involves a teenage dancer named Margarita Carmen Cansino who performed at nightclubs in Tijuana. “After Margarita got a contract from a Hollywood studio, she changed her name to Rita Hayworth,” he says. “Supposedly, the drink was named in her honor.”

When it comes to margarita lore, about the only thing for certain is that on May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The beverage was teeth-chatteringly cold with a proper tequila face-slap. Happy hour (and hangovers) would never be the same.

By adapting mass-production methods to blender drinks, Martinez elevated the frozen margarita from a border-cantina curiosity to America’s most popular cocktail. The innovation forever changed the Tex-Mex restaurant business (placing bars front and center) and triggered the craze for Tex-Mex food.

Befitting a musician who once recorded three versions of “La Bamba” on an EP titled Lotta Bamba, the convivial Martinez has a fresh, boyish manner and a beaming smile. He grew up in East Dallas, where at age 9 he started bussing tables at El Charo, his father’s Mexican eatery. “The customers were mostly Anglos who often had no idea what tequila was,” he recalls. “They’d show up with a souvenir bottle a friend had brought back from a vacation in Mexico, and ask my dad, ‘What do we do with this?’”

Though at the time liquor couldn’t be sold by the drink in Texas restaurants, the elder Martinez occasionally would whip up frozen margaritas in a blender for his patrons. (Introduced at a 1937 restaurant show in Chicago and bankrolled by bandleader Fred Waring, the humble Waring Blendor revolutionized bar drinks.) The elder Martinez used a recipe gleaned while working at a San Antonio speak-easy in 1938: ice, triple sec, hand-muddled limes and 100 percent blue agave tequila. The secret ingredient was a splash of simple syrup.

In 1970 an amendment to the state constitution made liquor by the drink legal, in cities or counties when approved in local-option elections. Shortly after Dallas voted yes, the younger Martinez launched Mariano’s Mexican Cuisine in a shopping center near the campus of Southern Methodist University. On opening night, the amiable owner appeared in a bandido costume. And customers, serenaded by a mariachi band, were encouraged to order margaritas made from the old family recipe. Libations were poured faster than you could say “One more round.” The second night wasn’t quite as successful: A barfly cornered Martinez and asked, “Do you know how to make frozen margaritas?”

“Oh, sure, sir, the best,” he answered.

“Well, you’d better speak to your bartender. The ones he’s making are terrible.”

As it turned out, the barman was so overwhelmed by the sheer volume of margarita orders that he was tossing ingredients into the blender without measuring them. Tired of slicing limes, he threatened to quit and return to his former job at a Steak and Ale, where the most complicated cocktail was a bourbon and Coke. “I saw my dream evaporating,” Martinez says. “I thought, ‘My restaurant will go bust and I’ve screwed up Dad’s formula.’”

The next morning while making a pit stop at a 7-Eleven, Martinez had a eureka moment: “For better consistency, I’d premix margaritas in a Slurpee machine. All the bartender had to do was open the spigot.’” But 7-Eleven’s parent company refused to sell him the contraption. “Besides,” Martinez was told, “everyone knows alcohol won’t freeze.”

Instead of wasting away in Margaritaville, he bought a secondhand soft-serve ice cream machine and tinkered with Dad’s recipe. Diluting the solution with water made the booze taste too weak, but adding sugar produced a uniform slush. Martinez had struck gold. “Cuervo Gold!” he cracks. The sweet, viscous hooch was such a hit that when Bob Hope performed at SMU in the ’70s, he joked about the margarita he’d just ordered at Mariano’s: “I won’t say how big it was, but the glass they serve it in had a diving board on it. And they salt the edge of the glass with a paint roller.”

Martinez’s original machine cranked out ’ritas for a decade before sputtering to a halt. Though he never received a patent or trademark for the device, it has a place in his heart and, since 2005, in the Smithsonian National Museum of American History. “The credit belongs to heritage and technology,” he says. “The golden ratio was two parts of the past and one of the present.”