Posts tagged with "drinks"

MOST IMAGINATIVE BARTENDER (MIB) COMPETITION CROWNS WINNER

Yesterday in Philadelphia (9/24), New York’s Mark Tubridy (21 Club) was crowned the Regional Winner of Bombay Sapphire’s 13th Annual Most Imaginative Bartender (MIB) Competition. Tubridy beat out other top bartenders from Orlando, New York, Savannah, Massachusetts, and Philadelphia, showcasing the artistry that goes into making an imaginative cocktail. Next month in October, Tubridy and the 11 other top mixologists from across North America will head to England – the home of Bombay Sapphire and its Laverstoke Distillery – for an immersive gin education tour before competing in the competition finals in February 2020 in Chicago. Tubridy will also compete in the Canvas Challenge, a new component of the program which will task the top 12 finalists to bring an original creative idea of any medium to life for a chance to win a $25,000 grant prize and a mentorship by a creative visionary.

Over the last two days, 12 of eastern North America’s top bartenders stirred creativity and presented their most elaborate cocktails to an esteemed panel of judges. As the regional competition came to an end, Tubridy’s “Songbird” cocktail (recipe below) was named the Most Imaginative based on flavor, appearance, presentation, and imagination. Also claiming a spot in the top 12 and advancing to the finale are Atlanta’s Keyatta Mincey-Parker (Bonton), Miami’s Derek Stilmann (The Sylvester Bar), and New Orleans’ Maggie Morgan (Bar Tonique).

Here are the four mouth-watering winning recipes:

Songbird

Created by Mark Tubridy (21 Club)

1.5 oz Bombay Sapphire

.75 oz Martini Riserva Speciale Bitter

.75 oz Black pepper fig syrup

.75 oz coffee infused verjus blanc

.15 oz citrate syrup

Eve’s Pot Liquor

Created by Keyatta Mincey-Parker (Bonton) 

1.5 oz Bombay Sapphire

.5 oz Chareau Aloe Liqueur

1 bar spoon of Fernet Branca

.75 oz Lemon

.75 oz Simple

.5 oz collard green juice

1 oz green apple juice

2 drops saline

Culture to Culture

Created by Derek Stilmann (The Sylvester Bar)

1.5 oz Bombay Sapphire

1.5 oz Mango Kombucha

.75 oz Martini Ambrato

.75 oz Kefir with nitro muddled juniper

.5 oz honey steeped with angelica root

.5 oz minus 8 verjus

Southern Belle

Created by Maggie Morgan (Bar Tonique)

2 oz Bombay Sapphire

.75 oz Red Bell Pepper Syrup

.75 oz lemon

2 dashes bitter truth celery bitters

Kareem Ferguson, Vaughn Lowery, actor, entertainer, 360 MAGAZINE,, Gay Baby Short Film,WORLD’S 50 BEST BARS

WORLD’S 50 BEST BARS

THE WORLD’S 50 BEST BARS RELEASES ITS EXTENDED 51-100 LIST 2019 AS A PREVIEW TO NEXT WEEK’S BIG AWARDS

The World’s 50 Best Bars has just unveiled the 2019 list of bars ranked from 51 to 100, ahead of its annual awards, which is taking place next week on 3rd October in London.

  • 14 bars that didn’t appear last year feature in the extended list
  • The list includes bars from 26 cities across 20 countries
  • USA leads with 9 bars, of which four are located in New York
  • Asia is represented by 11 bars across six countries
  • Highest new entry in the 51-100 list is Tayēr + Elementary (No.52) in London
  • South and Central America are represented by four bars across three countries
  • The UK is represented by seven bars – six in London and one in Edinburgh

The World’s 50 Best Bars 2019 51-100 list showcases bars from 26 cities across 20 different countries and this year contains 14 new entries from around the globe. One of these bars will be named the Campari One To Watch, which tips a bar likely to break into the list in the future, at next week’s ceremony.

The USA leads the 51-100 list with nine bars featured; four are based in New York City, two in San Francisco and Chicago and one in Miami. Big Apple favourite The Clover Club is a new entry at No.100 on the highly coveted ranking.

The list features 11 establishments from Asia, with Hong Kong and Japan leading the way with three bars each. Thailand and Singapore both have two bars on the list, and South Korea’s Charles H also features at No.83.

Among the 14 new bars to enter the 51-100 list, the UK’s Tayēr + Elementary debuts highest at No.52 with other prominent new entries including London’s Scarfes Bar (No.55) and Siete Negronis (No.69) in Santiago, Chile.

Among the seven inclusions from the UK, six are based in London, including Oriole (No.64), Satan’s Whiskers (No.78), Donovan Bar (No.87) and The Gibson (No.97), while Edinburgh’s Panda & Sons completes the UK’s offering at No.77.

Representative of the growing cocktail scenes in both Spain and Latin America, five bars in these regions feature in the 51-100 list. Spain’s second city, Barcelona, boasts two bars including Two Schmucks (No.57) and the well-established Dry Martini (No.74). The list also features two bars from São Paulo, Brazil: SubAstor (No.51) and Frank Bar (No.96); while Mexico City’s Hanky Panky places at No.65.

Australia has four bars on the 51-100 list this year with Bulletin Place leading the pack at No.66, while Black Pearl (No.80) places as Melbourne’s only entry.

Baccano leads Italy’s entries at No.70 ahead of fellow Rome bar Drink Kong (No.82) and Milan’s Nottingham Forest (No.86).

William Drew, Group Editor of The World’s 50 Best Bars, said: “Ahead of The World’s 50 Best Bars awards ceremony returning to London’s Roundhouse on 3rd October, we’re excited to be able to share the 51-100 list. It is a true reflection of some of the key emerging trends in the industry, as well as the extraordinary talent of the bartenders. This year’s 51-100 list includes a number of returning favourites, but it is also great to see a wide range of new entries from across the globe. It really showcases the diversity and ever evolving quality of the world’s leading bars.”

The best way to follow the build-up to the announcement of the 2019 list and individual awards is via The World’s 50 Best Bars digital channels:
Website:www.worlds50bestbars.com
Twitter:@50BestBars
Instagram:@50BestBars
Facebook:www.facebook.com/50BestBars/
#Worlds50BestBars

LA Times, The Taste 2019, The Taste LA, Vaughn Lowery, 360 MAGAZINE

LA Times The Taste

By Vaughn Lowery × Krish Narsinghani

The Taste LA‘s 10th anniversary didn’t disappoint. Held at the legendary Paramount Studios on Gower and Melrose in Hollywood. Opening night was nothing short of whimsical. Canopy lights draped the movie lot as people pranced throughout the evening with sips and bite-sized dishes in tow. The soon-to-be iconic event is hosted by the LA Times. If you’re seeking a savory night out with influential foodies, then this is your place.

Throughout the three day experience, various restaurants rotated booths to serve small bites and spirits. 360 Magazine favorites included Castaway, McConnel’s Fine Ice Creams and RiceBox. VIP ticket holders had access to an additional plethora of wines, lounge area and a personalized wine glass crafted by Signature Hand Engraving.

Ticket prices ranged from $115 to $200 USD for a VIP experience. Passes are all-inclusive and good for unlimited food, beer, wine and spirits tastings, plus all stage activities (including cooking demonstrations). The Taste 2019 left foodies satisfied and dreaming of LA’s hottest restaurants.

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.

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.

Malibu Cocktails For Memorial Day

 

MALIBU LIME MOJITO

  • Ingredients:
    • 2 parts Malibu Lime
    • .75 parts Fresh Lime Juice
    • 3 parts Soda water
    • 10 Mint leaves
  • Method: Add mint leaves to a chilled highball glass and fill with ice cubes, Add Malibu Lime and fresh lime juice.
  • Garnish: Top up with soda water and garnish with a mint sprig.

MALIBU LIME FRESH

  • Glass: Highball
  • Ingredients:
    • 2 parts Malibu Lime
    • 3.5 parts soda water
  • Garnish: lime wedge

National Cocktail Day

Get creative this National Cocktail Day with GEM&BOLT’s selection of tasty, fun craft cocktails that will leave you wanting more.

THE ETHELINE

2 OZ GEM&BOLT MEZCAL

3 DASH TIKI BITTERS

1 OZ FRESH LEMON

0.5 OZ FRESH ORANGE JUICE

0.75 OZ SIMPLE SYRUP

1 BAR SPOON BLACK CURRANT PUREE

GARNISH WITH ORANGE SLICE

VENUS DE NYLON

1.5 OZ GEM&BOLT MEZCAL

0.75 OZ FRESH LEMON JUICE

0.75 OZ PEPPERED APRICOT HONEY

0.5 OZ GRAN CLASSICO LIQUEUR

TOP WITH COINTREAU FOAM FLOAT

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