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USBG Presents: The 1st Annual “Emotion In A Glass” Competition presented by Russian Standard® Vodka
Emotions So Authentic You Can Taste Them!

The USBG is proud to invite you to participate in the “Emotion in a Glass” competition presented by Russian Standard® Vodka, a brand recognized for its true authenticity, superior quality and innovation.

Have you ever tasted Passion or Trust? Inspired by the successful vodka company, Russian Standard Vodka recently introduced cocktails that embody these emotions. Now Russian Standard is inviting bartenders across the country to create cocktails that use scent, texture, temperature and flavor to signify a variety of emotions.

Here’s a unique and first-ever opportunity to show off your skill by bringing your favorite emotion to life in a glass!

To compete go to USBG.org

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Submit your recipe today for the Taste the Tropics Challenge!
For more information please read 2010 FINAL TTC FLYER USBG-WILDCARD-ALL Copy

Or visit www.tastethetropicschallenge.com

Taste the Tropics Live Events with Tony Abou-Ganim
Please join Tony Abou-Ganim as he draws upon his 30 years behind bars and shares his personal perspective into the profession of bartending. This insightful and entertaining presentation will look at the historical beginning of our craft from it’s humble beginnings to present day. Delve into the anatomy of what makes a cocktail a cocktail and better understand what it takes to develop a new creation or twist on a classic. From the Pina Colada to Tony’s own Funky Monkey you are sure to find inspiration into crafting your next great libation!

Taste, smell and savor during the rum tasting part of the training featuring some of Bacardi’s finest rums. It’s sure to be a jam packed 2 hour session!!

Tony Abou-Ganim’s Live Seminar Dates
August 9, 2010 – Los Angeles
August 11, 2010 – Chicago
September 29, 2010 – Miami

Please email jen@thepineapplegroup.net for more live event details!

Hosted by Coco Lopez, Inc., Bacardi USA,
Cardinal Glass Inc, and the USBG.

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New York and Las Vegas Mixologists Take Home the Top Prizes

FOR IMMEDIATE RELEASE (New York, NY) – August 2010 – At this year’s Tales of the Cocktail in New Orleans, Milagro Tequila hosted the annual United States Bartenders’ Guild (USBG) Competition. Fifteen bartenders representing USBG Chapters from across the country competed to create the most inspired margarita with Milagro, an evolved tequila renowned for its superior craftsmanship and innovative design. The Judges Choice Award was given to Patricia Richards of Las Vegas while the People’s Choice Award was given to Abigail Gullo of New York City.

This year’s competition, which took place at the Board of Trade house on Friday, July 23rd, was hosted by Milagro Tequila co-founders Daniel Schneeweiss and Moises Guindi, along with Milagro ambassadors Gaston Martinez and Jaime Salas. The event featured a demonstration of agave harvesting by a Jimador straight from the Milagro distillery in Mexico and a special tasting of a Milagro blend created exclusively for the event by Schneeweiss. The tequila, featuring an artisanal blend of Milagro Silver, Milagro Anejo and Milagro Select Barrel Reserve Reposado, was sampled at the event, while competitors were able to take home their own hand numbered, limited edition bottles.

The judges of this year’s USBG competition included Mike Raven, Managing Editor if In the Mix Magazine, David Nepove, Vice President of the USBG, and Schneeweiss. While they selected the “Fiesta Fatale,” created by Richards, as the best margarita of the evening, guests at the event chose the “Margarita de Lavanda,” created by Gullo, as their top pick:

Fiesta Fatale (created by Patricia Richards, Las Vegas)
1½ oz. Milagro Anejo Tequila
¾ oz. Creole Shrubb Liqueur
¼ oz. Passion Fruit Puree
Splash of Agave Nectar
Splash of Lemon Juice
1 oz. Lime Juice
3 Basil Leaves
Pinch of Sea Salt

Freshly squeeze & strain lemon juice and then combine it with equal parts of agave nectar to make an agave sour mix. Set aside. In a mixing glass, muddle the basil leaves with the lime juice. Add the remaining ingredients listed, including the agave sour mix. Shake well with ice to chill and strain over fresh ice into a highball glass. Top with 1 ½ oz espuma, a small basil top and several fresh passion fruit seeds.

Margarita de Lavanda (created by Abigail Gullo, New York)
1 ½ oz. Milagro Silver Tequila
¾ oz. Lime Juice
¾ oz. Homemade Lavender Simple Syrup
3 sprigs of mint

Slap the mint to awaken it and put a few leaves in the shaker with the rest of the ingredients. Shake well and serve up in a cocktail glass with a floating sprig of mint.

Overall, the event the event showcased the versatility of the world’s most awarded tequila brand through cocktails created by the nation’s top mixologists. Competitors representing their respective USBG chapters included:

Marcelo Nascimento, Austin, TX
Daniel M de Oliveria, Chicago, IL
Michael Martensen, Dallas, TX
Bryan Dayton, Denver, CO
Kyle Reutner, Hawaii
Patricia Richards, Las Vegas, NV
Rhachel Shaw, Los Angeles, CA
Gabriel Orta, Miami, FL
Mathias Simonis, Milwaukee, WI
Eric Molina, New Orleans, LA
Abigail Gullo, New York, NY
Phoebe Esmon, Philadelphia, PA
Cassandra La Pietra, Phoenix, AZ
Alex Smith, San Francisco, CA
M. Matt Obermark, Jr., St. Louis, MO

The USBG Milagro Tequila Margarita Competition was sponsored by Milagro Tequila, Acqua Panna, Uber Bar Tools, In The Mix Magazine and Perrier.

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For Release May 19, 2010 – New Orleans –
Tales of the Cocktail is proud to announce the United States Bartenders Guild (USBG) Milagro Tequila Competition at the 2010 Tales of the Cocktail, the premier cocktail and culinary festival that celebrates the history and culture of dining and drinking in New Orleans July 21st– 25th.

The USBG Milagro Tequila Margarita Competition at Tales of the Cocktail will be held at the Board of Trade on Friday, July 23rd starting at 7:30 PM. This year’s cocktail competition will have USBG chapter members from across the country shaken their way to victory as 15 members compete against each other with their original margarita representing each chapter.

“If this year’s competition is anything like the past, you can expect the unexpected…attendees will be delighted by the imagination and ingenuity of the competitors,” said Paul G. Tuennerman, Executive Director and CEO of Tales of the Cocktail.

This years judges include: David Nepove aka Mr. Mojito and Vice President of USBG National, Mike Raven, Managing Editor of In the Mix Magazine, our media partner and Daniel Schneeweiss, Creative Development Chief and Co-Founder of Milagro Tequila.

Tickets are on sale now at the event web site, www.TalesoftheCocktail.com.

This year’s finalists that will be representing their respective USBG chapters competing in the New Orleans are:

Austin, TX
Marcelo Nascimento of Lucky 13 Cocktail Catering

Chicago, IL
Daniel M de Oliveira of Mercadito, Double A and Crimson Lounge

Dallas, TX
Michael Martensen of Cedars Social

Denver, CO
Bryan Dayton of Frasca Food and Wine

Hawaii
Kyle Reutner of Thirty-Nine Hotel

Las Vegas, NV
Patricia Richardson of the Wynn, Las Vegas & Encore

Los Angeles, CA
Rhachel Shaw of Malo Cantina

Miami, FL
Gabriel Orta of the Florida Room

Milwaukee, WI
Mathias Simonis of the Velvet Hour and Soho 7

New Orleans, LA
Eric Molina of the Carousel Bar at the Hotel Monteleone

New York, NY
Abigail Gullo of Bar Celona Lounge

Philadelphia, PA
Phoebe Esmon of Chick’s Café and Wine Bar

Phoenix, AZ
Cassandra La Pietra of Roka Akor

San Francisco, CA
Alex Smith of Smuggler’s Cove

St. Louis, MO
M. Matt Obermark, Jr. of the Atomic Cowboy

About Milagro Tequila
Milagro Tequila is an award-winning tequila brand from William Grant & Sons renowned for its superior craftsmanship and modern sophistication. Milagro Tequila was founded by Daniel Schneeweiss and Moises Guindi, two Mexico City residents who met in college and decided to forego their predetermined careers in order to turn their passion for tequila into a business. In 1997, the duo launched Milagro (“miracle” in Spanish), which quickly escalated into one of the world’s leading tequila brands. Milagro Tequila is available in a Super Premium Line, with Silver, Reposado, Añejo varieties, and an Ultra-Premium Select Barrel Reserve line, with its own Silver, Reposado, and Añejo varieties. All Milagro Tequilas are handcrafted in small batches from Estate grown 100% blue agave in the highlands of Jalisco, Mexico. Using clay ovens, Milagro slow roasts the agave six times longer than most competitive brands, and then follows with a complex triple distillation process that results in an exceptional spirit with a smooth taste and superior finish. For more information, please visit http://www.milagrotequila.com

About Tales of the Cocktail
Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.

About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city’s world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.

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USBG & DonQ Rum MixItUp 2010 Mixology Challenge at the Manhattan Cocktail Classic!
5 Winners Announced!

Brian Matthys, NY
Tony Devencenzi, No CA
Darren West, Las Vegas
Charles Joly, Chicago
Noah Heaney, Denver

Serrallés USA exclusive importers of DonQ, Puerto Rico`s Premium Rum, hosted its “MixItUp 2010 Mixology Challenge” in partnership with the United States Bartenders’ Guild (USBG) at the Manhattan Cocktail Classic May 17th! 15 USBG Finalists from all of the country, representing their USBG chapter, gathered in NY to attend the Classic and compete for a chance to represent the US in Puerto Rico in June!

The 15 Finalists were…Bill Norris, Austin
Dub Davis, Dallas
Charles Joly, Chicago
Noah Heaney, Denver
Kristina Howald, So CA
John Lermayer, Miami
Mathias Simmonis, Milwaukee
Rhiannon Enlil, NOLA
Brian Matthys, NY
Tony Devencenzi, No CA
Nate Selsor, St Louis
Kyle Reutner, Hawaii
Darren West, Las Vegas
Matthew Doerr, Phoenix
Andreas Kaluli, Philadelphia

An esteemed tasting panel sipped and studied each cocktail at Albert Trummer’s Theater Bar Monday night.

Tony Abou-Ganim, The Modern Mixologist, Author and Renowned Mixologist

Allen Katz, Director of Mixology & Spirits Education, SWS of NY

Francine Cohen, Publisher/Editor in Chief, Inside F and B

Albert Trummer, NYC Owner Apotheke, Theater Bar

James Menite, NYC Mixologist Porterhouse NY

Peter Vestinos, USBG Technical Judge and Beverage Development Director for the Wirtz Beverage Group

The 5 finalists were selected to compete as the USBG U.S. Drink Team against the Puerto Rico Drink Team at the “MixItUp 2010 Mixology Challenge Finals” in Puerto Rico next month. This international competition will be held at the Caribe Hilton Hotel in San Juan, Puerto Rico during the Noche de San Juan Festivities. As finalists, the U.S. Drink team will also enjoy exclusive tours of the world-renowned Destilería Serrallés—home to DonQ Rum—and the Serrallés Castle.

Congratulations! And good luck in Puerto Rico!!!

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Year-Long Festivities in the United States Include Celebratory Cocktails by an All-Star Lineup of Mixologists, New Artist Commission, Limited-Edition Art Labels,and Anniversary Events in New York and San Francisco

(For Release May 4, 2010) – Campari®, the legendary one-of-a-kind red spirit, announced today details on the festivities in the United States commemorating Campari’s 150-year Anniversary. The revelry will kick-off in New York in May at the Manhattan Cocktail Classic and continue throughout the year. The year-long celebration will include limited-edition bottles with artist designed labels, celebratory cocktails created by some of the most notable mixologists in the United States, sesquicentennial events, and a special visual arts performance commission that continues Campari’s bold and longstanding tradition of supporting contemporary art.

Celebratory Cocktails
As one of the world’s most distinctive and well-known spirits, Campari has been widely embraced by mixologists around the globe, including those leading the current cocktail revolution. Seven of to the most recognized mixologists in the US have created new Campari cocktails that celebrate 150 years of cocktailing history, with a nod towards a new generation of modern Campari cocktails. The mixologists include Tony Abou-Ganim, Lynnette Marrero, Livio Lauro, Jacques Bezuidenhout, Marco Dionysos, Francesco Lafranconi and Eric Alperin. The cocktails created by each of them will be highlighted at events throughout the year, including sesquicentennial events in New York and San Francisco. Recipes and images of the cocktails are available below and online at facebook.com/campari.

“Campari is classic and contemporary, stylish, sexy, and embodies all things ‘swank,’” says mixologist Tony Abou-Ganim. “Its unique characteristic adds exceptional complexity, vibrant color, and elevates the cocktail experience from ordinary to incomparable. In the hands of an inspired mixologist, the possibilities of creative new libations are endless.”

Campari at the Manhattan Cocktail Classic
Campari will be celebrating its 150th Anniversary throughout the 2010 Manhattan Cocktail Classic, New York’s first ever multi-day event celebrating the history, contemporary culture and artful craft of the cocktail. Starting at The Opening Night Gala, a custom-made Negroni Cart will be stationed at the New York Public Library serving one of Campari’s most famous classic cocktails to the crowd. Throughout the evening, the mixologists who created celebratory cocktails will be manning the cart, personally serving Negronis to fans. In addition, Campari has partnered with the Manhattan Cocktail Classic to support one of its signature events, Stories from Behind the Bar, at Little Branch in the West Village.

The festivities at the Manhattan Cocktail Classic will culminate with a one-of-a-kind Campari anniversary event at the Bowery Hotel with portions of the proceeds going to the national non-profit organization, the United States Bartenders’ Guild. This distinctively different celebration will feature a variety of dynamic performances, including some of the world’s most notable burlesque dancers and a not-to-be-missed collaboration with Art Production Fund highlighted by a specially commissioned performance by New York – based artist Kalup Linzy with surprise guests. This dramatically unique performance and cocktailing adventure will feature Campari’s celebratory cocktails served by the participating mixologists.

A portion of the proceeds from all of the Campari events at the Manhattan Cocktail Classic will be benefitting the United States Bartenders’ Guild. Tickets to all the events are available at the Manhattan Cocktail Classic’s website http://2010tickets.manhattancocktailclassic.com. Campari will follow up the New York Anniversary event with a San Francisco event during San Francisco Cocktail Week in the fall.

Limited Edition Bottles with Commemorative Art Labels
To further commemorate Campari’s 150-year anniversary and to reinforce the brand’s dedication to the visual arts, Campari has commissioned three internationally known artists to re-imagine its iconic bottle label. The Campari Art Label project, curated by Caroline Corbetta, offered three contemporary international artists, avaf, Tobias Rehberger and Vanessa Beecroft the possibility to express their own personal interpretations of Campari in designing the custom labels. Inspired by the essence of the spirit’s red hue and from various milestones achieved by this world-renowned aperitif, the artists created three different art works featuring three diverse aesthetic identities. The Campari bottles with the anniversary labels will be available in 750 ml and 1 L sizes in selected markets, beginning in late July 2010.

Stay up to date on Campari’s Global Celebration plans by becoming a fan at Facebook.com/Campari

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Note to editors:
For additional information on Campari’ brand history, please visit: http://www.camparigroup.com/en/press_media/history_communication/campari_html.jsp
For high resolutions Campari images, please visit:
http://www.camparigroup.com/en/press_media/image_gallery/campari_download.jsp

About Gruppo Campari
Gruppo Campari is a major player in the global beverage sector, trading in over 190 nations around the world with a leading position in the Italian and Brazilian markets and a strong presence in the US and Continental Europe. The Group has an extensive portfolio that spans three business segments: spirits, wines and soft drinks. In the spirits segment its internationally renowned brands, such as Campari and SKYY Vodka, stand out. It also has leading regional brands including Aperol, Cabo Wabo, Camparisoda, Cynar, Glen Grant, Ouzo 12, Zedda Piras, X-Rated and the local Brazilian brands Dreher, Old Eight and Drury’s. Its wine segment boasts the global brand Cinzano, as well as important regional brands including Liebfraumilch, Mondoro, Odessa, Riccadonna, Sella & Mosca and Teruzzi & Puthod. The soft drinks segment comprises the non-alcoholic aperitif Crodino and Lemonsoda as well as its respective line extension dominating the Italian market. The Group employs over 2,000 people. The shares of the parent company, Davide Campari-Milano, are listed on the Italian Stock Exchange. http://www.camparigroup.com.

About Skyy Spirits, LLC
Skyy Spirits, LLC is the US-based wholly owned subsidiary of Gruppo Campari (Reuters CPRI.MI – Bloomberg CPR IM) and the definitive marketer and distributor of super-premium and luxury spirits brands in North America. Launched in 1992 with the introduction of its flagship brand, SKYY® Vodka, Skyy Spirits has grown exponentially, building a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers. Skyy Spirits manages Gruppo Campari’s portfolio in the US of such leading brands as SKYY® Vodka, SKYY90®, SKYY Infusions®, Campari®, Wild Turkey® Straight Kentucky Bourbon, American Honey®, Russell’s Reserve®, Glen Grant® Single Malt Scotch Whisky, Cabo Wabo® Tequila, Espolón™ Tequila, Ouzo 12®, X-Rated® Fusion Liqueur® and Jean-Marc XO Vodka®. Skyy Spirits is also the exclusive US distributor of Cutty Sark® Scotch Whisky, The Glenrothes® Single Malt Scotch Whisky, Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, Flor de Caña® Rum, Carolans Irish Cream®, Tullamore Dew Irish Whiskey®, Irish Mist® Liqueur, Midori® Melon Liqueur, ZEN Green Tea Liqueur TM, Hibiki® Whisky and The Yamazaki® Single Malt Whisky.

Skyy Spirits was founded and is headquartered in San Francisco, California. More information on the company can be found at http://www.skyyspirits.com and http://www.camparigroup.com. Please enjoy Skyy Spirits brands responsibly and in moderation.

About Art Production Fund
Art Production Fund (APF) is a non-profit organization dedicated to producing ambitious public art projects, reaching new audiences and expanding awareness through contemporary art. Projects include: SHOW, Vanessa Beecroft, Solomon R. Guggenheim Museum, 1998; FISCHERSPOONER: LA, performance, 2001; Keith + Farrah, collaborative exhibition by Keith Edmier and Farrah Fawcett, Los Angeles County Museum of Art and The Andy Warhol Museum, 2003; PLAN B, Rudolf Stingel summer 2004, Grand Central’s Vanderbilt Hall and The Walker Art Center; Prada Marfa, Elmgreen & Dragset, Valentine, TX, 2005, permanent; Greeting Card, Aaron Young, Park Avenue Armory, 2007; Electric Fountain, Noble & Webster, Rockefeller Plaza, 2008; The Whitney Biennial, Park Avenue Armory, 2008. Kalup Linzy, Member’s Only, Prospect. 1 New Orleans, 2008. Scribble, Karl Haendel, 2009; Kalup Linzy, Kembra Pfahler, Haim Steinbach, Proenza Schouler for Pitti W, Florence, Italy 2009; ART ADDS, Alex Katz, Shirin Neshat, Yoko Ono, New York City, 2010. Co-Founders: Yvonne Force Villareal & Doreen Remen; Director: Casey Fremont.

RECIPES

Negroni
1 oz Campari
1 oz Cinzano Rosso Vermouth
1 oz Gin
Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.

Milano Sesquicentennial
Created by Tony Abou-Ganim
0.75 oz Campari
0.75 oz SKYY Infusions Citrus
0.5 oz Cointreau
0.5 oz Fresh Blood Orange Puree
1 oz Fresh Lemon Sour (2 parts Freshly Squeezed Lemon Juice &1 part Simple Syrup)
1 teaspoon Egg White
Chilled Soda Water

Shake all ingredients, except soda water, until well blended. Strain into a chilled 7oz Fizz glass and top with chilled soda water.

Argonaut
Created by Marco Dionysos
1 oz Campari
1 oz Pisco
0.75 oz Pineapple Gomme Syrup
0.5 oz Fresh Lemon Juice
0.5 oz Fresh Orange Juice
2 dashes of Orange Bitters

Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.

The Armada
Created by Lynnette Marrero
1.5 oz Campari
1 oz Hidalgo Cream Sherry
0.75 oz Cabo Wabo Tequila Blanco

Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.

Amore Campari
Created by Jacques Bezuidenhout
1.5 oz Campari
1 oz No 3. Gin
1 oz Lillet
6 Raspberries
Egg White from one small to medium egg

Shake all ingredients thoroughly with ice. Double strain into a chilled cocktail glass. Garnish with 3 Raspberries on a pick.

Red Tuxedo
Created by Livio Lauro
1.5 oz Campari
0.5 oz. Bernheim American Wheat Whiskey
0.5 oz. Grand Marnier
0.25 oz. Yakami Orchards Yuzu Juice
0.5 oz. Agave Nectar
1 Orange Wedge
2 Watermelon chunks

Muddle one wedge of orange (cut in 3 chunks) and two chunks of watermelon with .5 ounces of Agave nectar in a mixing glass. Add the remaining ingredients and shake well with a scoop of ice. Pour all ingredients directly in a rocks glass and garnish.

Milan Rouge
Created by Francesco Lafranconi
1 oz Campari
1.25 oz Wild Turkey Reserve Rye
0.75 Marolo Grappa alla Camomilla

Stir all of the ingredients together for a few seconds in a mixing glass filled to 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the glass’ rim.

Campari Cucumber Cocktail
Created by Eric Alperin
0.5 oz Fresh Lime Juice
0.5 oz Simple Syrup
1 oz Campari
1 oz Gin
Seltzer
2 Bruised/cracked slices of Hothouse English Cucumber
1 Cucumber Wheel

Rim a Collins glass with Campari sugar* on 1/2 to 3/4 of the rim. Use a wedge of lime to moisten the rim.

Build all ingredients into a shaker tin. Crack or lightly bruise the two slices of cucumber into the tin. Lightly mix the ingredients with a piece of ice. Strain the ingredients into a Collins glass with ice. Top with seltzer, garnish with a cucumber wheel, and add a straw.

*Pour a whole bottle of Campari into a Pyrex pan and place in the oven at 175 degrees. Let the Campari reduce for 18-24 hours. At the 12th hour, begin cracking the crystallized surface every 1-2 hours to breakup what is reducing in the pan. After 24 hours red hued Campari sugar will be leftover.

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