DOCSLIB.ORG

Inside This Month

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Inside This Month November 2010 INSIDE THIS MONTH The No.1 choice for global drinks buyers WINES OF PORTUGAL REPOSITIONING THE COUNTRY'S OFFERING COGNAC REVIVAL HOW NEW MARKETS ARE OPENING UP BITTERS BARTENDERS' FAVOURITE INGREDIENT www.ronsantateresa.com Santa Teresa Drinks International ad 170 x 208.indd 1 01/11/2010 15:59 Contents Agile Media Ltd, Gateway Place, 42a East Park, Crawley, West Sussex RH10 6AS Direct Line: +44(0) 1293 590049 Turkeys Fax: +44(0) 1293 474010 voting for Christmas ne senses things quietening down in the industry as memories of and sales leads from TFWA Cannes fade and, looking Oforward, one notices blank spaces in the diary. As we head towards the festive season, the focus switches from the producer/supplier end to the retailers who must all be hoping, if not praying, for a good Christmas. The burning question is: Will the drinks industry do its version of “turkeys voting for Christmas”? Will the port producers do their usual trick of selling off their LBVs cheaply (£4.99 in the UK), thus fundamentally undermining probably the most important sector to them? Will the major spirits producers flog off their flagship brands in 35 24 42 a “three-for-£20”? And, while I’m at it, when is Diageo going to resurrect Gordon’s as a proper premium brand? With so much activity in the News 30 rum Update gin sector, you would think the time is ripe to 05 business news Is rum going to become the most popular put Gordon’s back on the premium pedestal. Of 08 People and events category in the US? Lucy Britner reports course it has Tanqueray, but for many traditional 10 Travel retail news gin drinkers a full-strength (40%, or ideally 43% 12 What’s new 35 bitters export strength) Gordon’s with Schweppes tonic is Bartenders are obsessing about using what a classic G&T is all about. Enough said. Analysis bitters. Jaq Bayles is there to the bitter end By now all the selling-in for the festive season 16 Profile: Alex Turner has been done – the deals struck and contracts The Jedi Master bartender turned trainer 40 beer bartenders signed. A significant proportion of the stock is talks to Christian Davis Hamish Smith travels to Prague – one of already lying in warehouses, be they wholesalers’ the great brewing capitals – to see who or retailers’. As always we would like consumers 18 The International Cider Challenge wins a competition to find the top beer to start shopping as soon as possible. The trouble Last month we published the results. bartender is retailers have somewhat shot themselves in their This month judge Guy Thornton gives an feet by starting sales early to get people into their insight as to how it all went 42 The business of bars stores. Unfortunately, consumers are not stupid so Christian Davis attends and participates now they lie in weight for the first sign of those Features in the Bacardi Brown-Forman forum white on red signs that shout “sale”. 20 Portuguese Wine convened at The Clubhouse in Chamonix It must drive brand managers apoplectic when, A cautious “yes” from Charles Metcalfe as to after investing in and nurturing a brand, they get whether Portugal is succeeding with exports 44 bar Zone reports of “stock outs” as consumers break cover More cocktail competitions than you could and start filling their drinks cabinets. 24 Cognac shake a barspoon at, Skyy-high, Nightjar In these austere times it is going to be interesting The Cognaçais are looking for a premium and Britner’s Blog to see to what degree beer, wines and spirits remain uplift, according to Richard Woodard an “affordable luxury”. 46 Departure Zone Mining for wine sales. Book reviews and a Christian Davis Editor spot of yo-ho-ho november 2010 DRINKSINT.COM DRINKS INTERNATIONAL 3 News Wine arm for Pernod ricard ernod Ricard has confirmed Chairman and chief executive that its key international wine of Premium Wine Brands Jean- Pproperties will be grouped Christophe Coutures said: “The and managed under one business – creation of Premium Wine Brands not Premium Wine Brands. only allows us to offer a world-class The decision follows a review of the range of well-known brands but also company’s global operations. to share best-practice learnings that Premium Wine Brands will be allow us to play to our strengths, headquartered in Sydney and will while exploring and developing new include Jacob’s Creek, Brancott Estate opportunities. (formerly Montana), Campo Viejo and “We now have a complementary Alcatraz touches down Graffigna. portfolio of premium wine brands Other brands in the portfolio representing the signature varieties anta Teresa’s “gangster reform Gang members are recruited for a include Stoneleigh, Wyndham Estate for each country – Australian sprogramme” is to go national. two-year period of rehabilitation, with and Etchart. Shiraz, Sauvignon Blanc from New Project Alcatraz, created by the aim of “eradicating delinquency Premium Wine Brands will be Zealand, Malbec from Argentina and Venezuelan rum brand Santa Teresa without violence”. responsible for the global brand and Tempranillo from Spain.” following an attack on one of its Recruits to the project undergo portfolio strategies, as well as technical Premium Wine Brands will work employees, is now being rolled out to programmes of labour, education, coordination, including production, with Pernod Ricard’s distributor the most dangerous districts of Caracas. rugby training and community service, viticulture and supply chain. network globally. Venezuelan national government before enrolling on classes that range institutions were impressed with from cooking and house-building to Project Alcatraz’s effectiveness in working for the distillery. countering rates of unemployment The Santa Teresa Foundation, a napa gains protection in india and murder, and the national roll out non-governmental body established by begins with the capital. head of Santa Teresa, Alberto Vollmer, he Napa Valley Vintners has the Californian region are protected In its first five years of operation in originally created the project in Tannounced that the “Napa from other products using the “Napa Revenga, Santa Teresa’s home county, response to a growing climate of crime Valley” name has been granted Valley” appellation. the project saw crime drop by 40% and and, in particular, the armed attack on Geographic Indication Status in According to Bruce Cakebread, murders by 65% – from 77 per 100,000 a staff member. India. board president of NVV – a non-profit inhabitants in 2003 to 27 in 2008. Vollmer said: “It was an issue of The GI means that wines from organisation that represents nearly turning a crisis into an opportunity.” 400 Napa Valley wineries – the GI will The perpetrators of the attack were “ensure that consumers know where offered the chance to become unpaid their wine comes from”. labourers at Santa Teresa, rather than NVV’s Napa Name Committee serving a prison sentence. chair Pat Stotesbery said: “The In the months that followed, NVV successfully lobbied the Indian further gang members applied government directly to gain this to the project and soon a peace important status and, along with the agreement between the area’s main Champagne region, is the first in the gangs was reached. world to be recognised in India.” The Tax Free World PeT bottles are likely to Wines oF soUTh UK retailer The co- associaTion World become the most popular aFrica’s first Sommelier oPeraTive has announced News Exhibition 2010, Cannes, alternative to glass among World Cup has been won plans to switch its own- saw guest numbers rise by UK wine drinkers, says by American Christopher brand californian wine 8% compared with last year. Wine inTelligence. a Bates. The week-long, range to lightweight bottles. In Brief The show attracted a total survey showed 40% of 12-contestant final in South in collaboration with d&d of 5,398 visitors from 2,570 respondents would choose Africa involved a written Wines international and companies. PeT as an alternative to test, a blind tasting and an broadlands Winery, the Industry stories from glass, compared with 37% on-stage role-play involving retailer says it will save 530 around the globe for a bag-in-box. the judging panel. tonnes of glass per year. november 2010 DRINKSINT.COM DRINKS INTERNATIONAL 5 News diageo is rolling out a global marketing campaign for its scotch single malt Talisker. The made by the sea campaign – reflecting the brand’s isle of skye heritage – was launched in the UK in october with a marketing spend of £1.6m for the coming year. The theme is the core of a long-term marketing campaign, different elements of which are being progressively deployed around the world, including France, northern europe and Japan. The photography is by French marine photographer Jean guichard. Travel retail awards announced rinks International Travel Retail Awards Best International Drinks Launch at Cannes was Best Luxury Drinks Brand of the Year trophy trophy winners were announced at the Tax won by the Drambuie Company’s premium offering was won by L’Essence de Courvoisier, with DFree World Association exhibition in Cannes. Drambuie 15. Beam’s Gareth Brown busy that night collecting the The overall winner was Beam Global Spirits & The trophy for Best Drinks Launch of the Year two trophies. Wine for its L’Essence de Courvoisier cognac, which was picked up Rémy Cointreau for its Louis XIII The Packaging/Repackaging trophy was won by took the Supreme Champion trophy. Rare Cask, which was unveiled at Cannes last year. Nude Brand Creation for its work on the Pernod Ricard de luxe blended whisky, Ballantine’s. Sagatiba’s Caipirinha Kit took the trophy for Best Presentation Box.
Load more

Recommended publications
  • Maston Tiki Cruise
    ARTIFACTS_HawaiianCulture.doc 5/24/06 6:34 PM Page 22 SAVAGE COLLECTION The Hawaiiana Ware collection, which features scenes from Eugene Savage’s murals, is no longer available in stores but can be ordered through the Homer Laughlin China Company (800.452.4462). Savage’s works can also be seen at www.hawaiian-art.net and www.aloha-cruz.com. artifacts / Tiki-chotchke SAVAGE ART, TIKI CULTURE by DAVE HOEKSTRA The dusty country town His life was a passage to adventure. Savage, who died in by Savage in his New York studio and shipped to his 1978 at the age of eighty-five, is enjoying a rebirth hometown. The north wall mural is The Disbursement of of Covington, Indiana, through tiki and Hawaiiana culture. Savage’s 1930s air- Tax Dollars, an irreverent look at the way the govern- brush illustrations were used for menu cover art in the ment manages affairs. Savage painted his favorite has never been associat- dining rooms of the now-defunct Matson Lines Cruise Covington teacher Olive Coffeen into the mural. She is ed with tiny bubbles, big Ships. Original Savage cruise line menus fetch between in the Guinness Book of World Records for holding the shorelines $75 and $200 on eBay. His mural-like menus employ longest teaching tenure at sixty-nine years. luaus or grass skirts vivid colors, whimsical faces and flowing lines that move In the bottom right-hand corner of the mural, Savage to a high tide. painted a naked woman, stripped of all earthly goods swaying in the moon- The Matson’s luxury liner was the S.S.
    [Show full text]
  • HOT TAKEOUT MENU YOUR HICKORY’S to GO!
    HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip.
    [Show full text]
  • Tiki-Leaflet-2019.Pdf
    Cheers to the nature of Tiki Cheers to Tiki spirits The Tiki trend started in the 20th century as a result of Polynesian-styled restaurants and bars booming in the United States, which soon spread all over the world. Great examples in the cocktail industry were: Don the Beachcomber and Trader Vic’s, which still inspire us today. Historically, Tiki was the first man on earth created by the gods in Māori mythology which is a great part of the Polynesian culture. Polynesian culture is closely linked to nature, in particular the Pacific. The Polynesians were renowned for their seafaring and navigation skills and explored a large part of the islands in the Pacific Ocean. A lot of the ancient Hawaiian gods looked like natural occurrences, due to their strong connection with nature. For them, this explained that also the flowing of lava from volcanoes was part of the Earth’s creation. They had great respect for nature and all living creatures, unfortunately the later generations were less respectful. Since those ancient times a lot has changed and in the last decades we gained our respect for nature and the Earth’s well-being back. A special thanks to: Bar: Nu Lounge, Bologna Italy 2 Bartender: Elis Carriero 3 Breaking old patterns Daniele Dalla Pola* @danieledallapola Kahiko Mai Tai Kahiko Mai Tai Kahiko Zombie Kahiko Zombie 35.5 CL · 12 OZ ≈ 35.5 CL · 12 OZ ≈ 39.9 CL · 13.5 OZ ≈ 39.9 CL · 13.5 OZ ≈ h95.5 mm · Ø89.4 mm ≈ h95.5 mm · Ø89.4 mm ≈ h179.4 mm · Ø62.8 mm ≈ h179.4 mm · Ø62.8 mm ≈ No.
    [Show full text]
  • "To 'P' Or Not to 'P'?": Marking the Territory Between Pacific Islander and Asian American Studies
    7R 3 RU1RWWR 3 "0DUNLQJWKH7HUULWRU\%HWZHHQ3DFLILF,VODQGHUDQG$VLDQ $PHULFDQ6WXGLHV 9LFHQWH0'LD] -RXUQDORI$VLDQ$PHULFDQ6WXGLHV9ROXPH1XPEHU2FWREHUSS $UWLFOH 3XEOLVKHGE\-RKQV+RSNLQV8QLYHUVLW\3UHVV '2, KWWSVGRLRUJMDDV )RUDGGLWLRQDOLQIRUPDWLRQDERXWWKLVDUWLFOH KWWSVPXVHMKXHGXDUWLFOH Access provided by University of California , Santa Barbara (18 Dec 2016 05:24 GMT) TO ‘P’ OR NOT TO ‘P’? • DIAZ • 183 “TO ‘P’ OR NOT TO ‘P’?”: Marking the Territory Between Pacific Islander and Asian American Studies1 vicente m. diaz STOLE THIS TITLE FROM a great Pinoy joke told to me by Gus Espiritu. Its I humor comes from the particularities of Filipino rearticulation of Shakespeare’s famous question (the joke also resonates among Carolin- ian speakers from Micronesia, and perhaps among many other Austronesian-based Pacific Island language speakers), but I also want to suggest that its stronger force likewise comes from a kind of lightness of being that self-mockery can make of ontological fundamentalism. Self-mockery is a serious weapon of cultural resilience and resis- tance—and as someone waiting in line, somewhat impatiently, I want to re-aim the line of “P’s” trajectory in the direction of another culturally and historically specific mode of becoming. The converted question, “To P or not to P?” becomes, then, my way of marking the present territory, a slippery, even sticky sea of historical, political, and cultural determina- tions that exists between Asian Americans and Pacific Islanders in a more turbulent ocean of United States imperialism and colonialism. Choppy too, of course, is the no less innocent world of institutionalized study of these struggles, no matter how noble the motives may be. In this essay, I want to address the tensions raised by the “P Ques- tion” in relation to Asian American Studies from the vantage point of one who has been located in Pacific Studies as viewed from the Islands, par- ticularly from Guam in Micronesia, where I was born and raised, and where I taught in the 1990s.
    [Show full text]
  • Studies in Honour of Éva Kincses-Nagy
    ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte .........................
    [Show full text]
  • Trade Marks Inter Partes Decision O/215/20
    O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice.
    [Show full text]
  • A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles
    CHAPTER 18 A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles Shawn Schwaller Abstract This chapter examines interconnections between race, gender, and global politics in mid-century metropolitan Los Angeles’s Hawaiian and South Pacific-themed restau- rants and cocktail lounges. After opening for business in the early 1930s, Don the Beachcomber in Hollywood was the first establishment to bring a real and imagined Hawaiʻi and South Pacific into mainland American food and drink culture. This chapter argues that gendered and racialized fantasies of the South Pacific played a key role in the popularity of these establishments. They allowed patrons to experience an exotic, yet safe and predictable Hawaiʻi and South Pacific within the continental United States during World War II. Chinese, Filipino Americans and Polynesians contributed to the creation and success of these establishments as chefs, bartenders, and musicians. However, racialized and sexualized stereotypes of Chinese and Filipino American ser- vility and Polynesian hypersexuality overshadowed this influence. Keywords Hawaiʻi – South Pacific – Los Angeles – food and drink culture – white heterosexual masculinity – Asian American history – business – labor – architecture and interior design “If you can’t get to paradise, I’ll bring it to you,” claimed Donn Beach, owner and operator of the first South Pacific-themed restaurant and cocktail lounge in the mainland United States.1 Beach opened his establishment, Don the Beachcomber, in 1930s Hollywood, igniting a trend that came to be known as 1 Jod Kaftan, “Drink in Paradise,” Los Angeles Times Magazine, February 2010, http://www .latimesmagazine.com/2010/02/drink-in-paradise.html (accessed July 24, 2014).
    [Show full text]
  • Sole a La Walewska in Spring a New Take on an Escoffier Classic
    SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska.
    [Show full text]
  • Marquee Sponsor
    TIKI KON: FANTASY ISLAND JULY 13-14, 2018 RED LION ON THE RIVER PORTLAND, OR Sponsorship Kit Photos ©2017 Kamala Kingsley Celebrating Our Tiki Heritage Tiki Kon is a weekend celebration of exotic tropical destinations and the Tiki bars, cocktails, art, music and fashions they inspire. Now in its 15th year, Tiki Kon gets its inspiration from the highly-stylized Polynesian-themed restaurants and lounges that exploded in popularity in the decades after WWII. Those Tiki temples were a uniquely American creation, fueled by the stories and souvenirs brought back by the brave men and women serving in the Pacific Theater, and they were the heart of a pop culture phenomenon that lasted nearly 30 years. The bars were a dark and mysterious escape from everyday life, their decor was reminiscent of the South Pacific, drinks were strong and well crafted, fashions were bright and colorful, and the music was exotic. It was the golden age of the Tiki bar. Though that glory had mostly faded by the 1970s and 80s, a resurgence of interest in Tiki bars and fine craft cocktails is again making its mark on American pop culture. A new generation has taken up the Tiki torch, new themed bars and restaurants are opening all the time, and weekend events like Tiki Kon are selling out across the country. Tiki Kon started in 2002 as a small Sunday bar crawl, by a group of friends who wanted to show off and share the elaborate home Tiki bars they’d built in their basements and backyards. It now welcomes guests from the Pacific Northwest and across North America and has grown to become an exciting full-weekend gathering.
    [Show full text]
  • Trails of the Cocktail 5 14 18.Pdf
    Trails of the Cocktail Few cities can boast more historic significance in their cocktail culture than the Crescent City: birthplace of the Sazerac, Ramos Gin Fizz, the Grasshopper, the Hurricane, and (backed by one of the best apocryphal origin stories ever concocted) even the cocktail itself. In 1769 Spanish Colonial Governor of Louisiana Alejandro O‟Reilly issued a proclamation allowing one limonadier (lemonade seller), twelve taverns and six billiard halls to dispense alcoholic beverages. Closing time was ordained to be 8 pm, but bribes to the necessary officials extended the hours over the years. Rum came into the port of New Orleans and was taxed by the Spanish colonial government. Pat O‟s, Home of “The Hurricane” The “Hurricane”, the most popular drink at Pat O‟Brien‟s in the French Quarter, was created during World War II when liquor such as whiskey was in short supply. In order to purchase just one case of these preferred liquors, liquor salesmen compelled bar owners to purchase as many as 50 cases of rum, which was plentiful. In an effort to utilize the excess of rum, Pat O‟Brien's famous recipe emerged. The name came along soon after when a glass (shaped like a hurricane lamp chimney) was used to serve the popular rum cocktail. Don the Beachcomber (1907 — 1989), founding father of Tiki culture (Tiki bars, restaurants and nightclubs), enjoyed great popularity in the United States — mostly from the late 1940s through the mid-1960s. He and his friendly rival “Trader Vic” Bergeron are still remembered for their cultural influence.
    [Show full text]
  • Starters / Shareable Tinned Seafood
    223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Served w/pita, pretzel chips, & crackers (GF House-made Soup 3 Cup / 6 Bowl Small Snack Trio (V)(GF) 6 options available +2.5) Ask your server about today’s Spanish cocktail mix*, pickles, Hummus (V) marinated gigandes beans (*contains nuts) Olive Tapenade (V) Bread w/ Olive Oil & Balsamic(V) 3 Pimento Cheese (V) Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Deviled Eggs (GF) (2) for 3 (6) for 8 Kalamata & Mt. Athos olives, pickled Smoked Trout Topped with roasted red pepper garlic, red peppers, & caper berries Shrimp Cocktail (6) (GF) 7 Crostini’s Marcona Almonds (V)(GF) 6 Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 With goat cheese & fresh basil Roasted Baby Potatoes (V) 8 -Smoked Trout 11 Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, With cream cheese, red onions, & Served with cucumbers, olives, pickled whipped horseradish. Add crispy speck (+1) capers garlic and toasted pita Boquerones 8 Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Marinated white anchovies, pickled onions, Served w/warm pita A wheel of double crème brie, honey lemon & sea salt crackers sliced almonds, berry coulis, fresh fruit, baguette, & crackers Burrata (V) 11 Antipasti 8 Fresh mozzarella, tomato, olive oil, Mozzarella, artichokes, roasted red peppers, balsamic, pesto, & bread Jalapeno
    [Show full text]
  • Let's Talk Cocktails
    FUN FACTS ABOUT COCKTAILS WHAT’S IN A GLASS The word “cocktail” comes from the practice of horse LET’S TALK dealers in the 1700s. To cock a horse’s tail and make it look more spirited for the show, the dealer would give it a FLUTE ginger suppository. Adding spices like ginger or pepper to A classic champagne glass designed for COCKTAILS gin or beer became known as adding “cock-tail”. bubbles to lead straight up through the That definition of the term “cocktail,” as it first flute, impacting the palate and nose. appeared, referred to the mixed drink as “a Cocktails served in a flute are primarily stimulating liquor, composed of spirits of any kind, champagne-based cocktails such as a with sugar, water and bitters”—essentially an Old bellini or mimosa. Fashioned, making it the ORIGINAL cocktail! A martini cocktail should be stirred, and a shaken martini is called a Bradford. This is why Bond always HIGHBALL has to specify his martini be made the wrong way. Served with small cubes, highball cocktails The word bourbon came from an old Virginia can be consumed quickly while staying county that is now in Kentucky - Bourbon County. cold. Commonly mixed with sodas, they are often interchangeably served in Collins glasses. Highball cocktails include a mojito and gin fizz. OLD FASHIONED WHISKY COCKTAIL 2 oz Rye Whiskey 1 Demerara Sugar Cube ROCKS 2 dashes Angostura Bitters For garnish a lemon peel twist Wide-rimmed and thick based glass -Jim Meehan, The PDT Cocktail Book ideal for muddling non-liquid ingredients directly in the glass.
    [Show full text]