This issue of ardent spirits is brought to you in part by the good folk at

 

Chivas Regal!

 

Yes, it's true, we managed to convince the Chivas Regal guys to cough up some bucks to help bring you this newsletter.  Itg wasn't even that hard to be honest.  Probably because we've been raving about Chivas for quite a few years.

 

Last year marked the reintroduction of Chivas Regal 25-year-old scotch, and there aren't many 25-year-old whiskies out there, so it's a rare gem, indeed.  Strangely enough, though, when Chivas was first shipped to the U.S.A., almost 100 years ago--1909, to be exact--it was launched as a 25-year-old scotch.  And curious as it may seem, it was launched just one year after Vincente Blasco Ibáñez published his immensely popular book, Blood and Sand.  That's right.  Blood and Sand.  Just like the cocktail.  True to say that the drink wasn't recorded in print until 1930--unless someone out there knows of an earlier citation--but we think that it's possible that the book, the cocktail, and the 25-year-old Chivas Regal might be karmic-ly intertwined somehow.

 

Chivas Blood and Sand

3/4 ounce Chivas Regal 3/4 ounce sweet vermouth 3/4 ounce cherry brandy 3/4 ounce fresh orange juice Shake over ice and strain into a chilled cocktail glass.

 

So why not try a Chivas Blood and Sand?  No need to spill out major bucks for the 25-year-old, and although the 18-year-old makes for just about as perfect a cocktail scotch as is out there, there's no need to go down that path, either, unless you want to taste sheer unadulterated luxury, that is.  The 12-year-old Chivas Regal, though, has a strong backbone, and an intricate body.  It works very well indeed in this drink.  Whatever you do, though, if you've never had a Blood and Sand, try one tonight.  Get down to your local watering hole and demand a Chivas Blood and Sand.

 

 

Chivas Ruby Royal Martini Revisited

1 1/2 ounces Chivas Regal 1/2 ounce Sandeman's ruby port 1/2 ounce blackberry brandy 2 dashes Angostura bitters GH Mumm Champagne 1 lemon twist, as garnish Stir the Chivas, port, blackberry brandy, and the bitters over ice and strain into a chilled champagne flute.  Top with the champagne and add the garnish.

 

 

As we pored trough our voluminous cocktail files we also found this recipe for the Chivas Ruby Royal Martini hidden gem of a drink that we stumbled on back in 2003.  There were no bitters in the original recipe, so of course we added some--the Angostura adds a nice cinnamon bite to the drink--and there was no champagne in the 2003 version either.  The Mumm's makes a world of difference, and since the same people who own Chivas also own Mumm's we thought that this was a great way of making our sponsors happy.  Not a bad ploy, huh?

 

 

 

 

 

Colin Scott, Master Blender for Chivas Regal

And we can't leave this scotch without applauding Colin Scott, a man whose nose is rumored to be insured for a million bucks.  This is the guy who really makes it all happen for Chivas Regal.  Take a bow, Colin!

 

Thanks to Everyone at Chivas Regal who Helped make this Issue of Ardent Spirits Possible

 

Marketing Types if you would like to spend a bit of cash by sponsoring an issue or three of ardent spirits, be aware that we write these advertorials ourselves and don't accept regular advertising as such.  Then get your credit card out and write to theguys@ardentspirits.  Think about all the love you'll be bringing our over 7,000 ardent subscribers . . .

 

If you're not a marketer you shouldn't have read the previous paragraph, so just forget about it and make yourself a Chivas Blood and Sand.  You'll be glad you did.

Miss Pink Blushes in Orange.  Blood Orange, that is . . .

Looking just a little like a Mexican flag, here we have Julie Reiner, Gary, and Charlotte Voisey--the one and only Miss Pink.

Doncha just love it when we tell you about a new product and how good it is and how much you're gonna love it, then we turn around and tell you you can't get it?  Oh?  You don't love that at all?  Sorry.  How's about if we tell you that SOME of you can get hold of Solerno, the new
blood-orange liqueur from the good folk at Guillaume Grant et fils.  Okay, okay, Wm. Grant and Sons.  You're so bloody fussy.

Anyway, the wonderful Ms. Charlotte Voisey, who happens to work for Williamo Grantellini e Figli in New York, tells us that about 20 specially selected New York bars now have Solerno on their backbars, and it will soon be available at Astor in NYC, and a couple of other retail stores.

So, if you happen to catch yourself in a decent cocktail bar in the Big Apple, you might want to see if they have Solerno, and if so, ask them to fix you an Alchemist cocktail.  We came up with the recipe to thank Miss Pink for throwing such a grand launch party for the product at the Clover Club in Brooklyn.

The Sanity Clause-looking gent in this pic has nothing to do with Solerno, but he is the guy who made Gary's dream come true by being his editor on The Joy of Mixology. Roy Finamore is an Alchemist in his own right, and he and Gary broke bread together on the same night as the Solerno bash.  Thanks, Roy.  You're a doll!

 

The Alchemist   A suspicious cocktail that looks as though it might be made entirely with products marketed by Willamofovitch Przyznawać I Synowie   1 1/2 ounces Balvenie Doublewood 1 ounce Lillet Blanc 1/2 ounce Solerno blood orange liqueur 2 dashes orange bitters 1 lemon twist, as garnish   Stir over ice and strain into a chilled champagne flute.  Add the garnish.

 

 

 

Good Wine Needs a Good Drink

First Published In:

I don't do wine. I sometimes drink wine, but when I'm not sipping cocktails or tippling whiskey, you're more likely to find me gulping beer than savoring wine. And when it comes to the writing game, apart from the odd tantrum about how the white wine spritzer is the most boring drink in the known universe, I hardly ever mention wine when I put pen to paper.  Luckily for me there are quite a few wineries around that haven't caught on to this, so bottles of vino extraordinaire do appear on my doorstep periodically . . .

Follow this Hot Link for the full story

And here's a piece by Camper English that all you bartenders out there won't want to miss.

Bartenders Leaving Bars for Brands

While you're still likely to run into many of San Francisco's best mixologists in the usual cocktail hot spots, increasingly they'll be standing on the other side of the bar.  That's because many local bartenders have accepted full- or part-time positions as spirits brand ambassadors, bar consultants and sales representatives. David Nepove, Jon Santer, Jacques Bezuidenhout and Todd Smith are some of the top talent who are working behind the stick one night per week, if that. Even more are bartending three nights or fewer.

Follow this Hot Link for the full story

Ripped from the Headlines

Our good friend, Jack Robertiello, recently sent us a link to the BBC News web site so we could investigate a drink that had quite an effect on a British tourist who was vacationing in Greece.  Here's the scoop, straight from the BBC site:

A teenager from Teesside has vowed never to drink again after a holiday cocktail caused her head to swell to the size of a football.

Corinne Coyle reacted to the 10 euro mixture of Baileys, chilli, tequila, absinthe, ouzo, vodka, cider and gin.

The 19-year-old spent two days in a hospital in the Greek resort of Malia.

Since returning home she has been treated at hospital in Middlesbrough where doctors said they did not know if her face would return to normal.

Doctors in Greece said the swelling was caused by a chemical reaction and they had seen a similar incident within the past couple of weeks.

She was allowed to fly home on Tuesday and has spent the last two days being examined at the James Cook University Hospital and by her GP. Doctors are still waiting for the results.

She has vowed never to touch alcohol again.

And it sounds like such a harmless little potion, too, right?

Parker's Heritage Collection, Part Deux

Way back in the 1990s we were trying to tell people that very few bourbons suffer from too much time in the wood, but very few people were having it.  Needless to say, they were wrong.  And Parker Beam, Master Distiller at Heaven Hill, has just proved our point by releasing a delectable biottle of 27-year-old bourbon.  You don't believe us?  Go see what John Hansell has to say about it, then: 

What the Hell Does John Know?

Specifics:  The whiskey in this bottling--which comes in at 96 proof--has matured for a full 27 years in Heaven Hill’s Warehouse U in Bardstown, Kentucky.  Parker intentionally selected barrels that matured on the lower floors of the rickhouse (the third floor of seven), meaning that the low storage, where high temperatures can run 6 to 10 degrees below those on the sixth and seventh floors, mitigated the potential effects of overaging.   This 2008 Parker’s Heritage Collection will be available in limited quantities nationally in major metro markets for an average retail price of $200 per bottle.

Personal Take:  Ardent Spirits received a sample of this whiskey, and we're here to tell you that if you buy a bottle, you'll probably want to reserve it for very special occasions--it's THAT good.  If, on the other hand, you get some of this stuff for free, as we did, we can also vouch for it making absolutely incredible Manhattans . . .

WIN FIVE GRAND

Castle Brands recently launched a new campaign for Clontarf Irish Whiskey.  The “Xposed” contest invites you to show us your interpretation of what “New Irish” means to you.  Whoever submits the best photo will win $5,000 plus have their photo featured on our website.  The more creative, the better!

Visit www.clontarfwhiskey.com to enter.  You can view other entries there as well.  You have nothing to lose except a chance at FIVE GRAND!

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

BORU VODKA LAUNCHES “DEFEND THE BAR BAND 2008” (WIN ANOTHER FIVE GRAND!)

This multi-tiered program will kick off on August 1, 2008 with the launch of www.borubarband.com.  

Independent musicians have until August 28 to submit their original music and enter the competition.  A team of judges will review all entries and narrow the field to 15 semifinalists.  Beginning September 15, 2008, music fans can explore the site, listen to and download the music of the semifinalists.  Fans are also invited to register and vote for their favorite bar band.  They can vote once a day every day and each vote enters them into the fan sweepstakes where they have a chance to win $5,000 in cash.

The “Defend the Bar Band” winner will be selected through a combination of consumer votes and a judging panel vote and will receive $10,000 worth of equipment.  The winning band will be announced on or about November 11, 2008.

NEW YORK CITY

TUESDAY OCTOBER 7 AT LA VENUE

608 West 28^th Street (corner 11^th Avenue)

Sample dozens of Rums, Rhums & Cachacas from the world over bringing tastes of their signature styles

 Sip and sway to Latin rhythms and savor specially created delicacies

Find rare and highly prized offerings at our Silent Auction, benefiting the Sky Ranch Foundation, which has been helping troubled teens since 1964

Seminars presented by Jack Robertiello, Ian Williams, Philip J. Greene. 

5:30PM VIP’s & Press, 6:30 General Admission, ends 9PM

Press welcome @ no charge with credentials

For more information, contact Dori Bryant @ info@polishedpalate.com and Jerri Banks at drinkmuse@aol.com

 xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

If you haven't joined yet, you won't know about the gigs we're letting our members in on, will you?

You might want to join now so you don't miss the next issue of the Worldwide Bartender Bulletin.

Join the Worldwide Bartender Database

Wanna see where some of our members work? 

Here's a look at joints where just a few of our members work

Boston: Eastern Standard, Excelsior, The Langham Hotel, The Savant Project.

Brooklyn: 12th St. Bar & Grill, 5 Front Restaurant, Applewood, Atlantic Chip Shop, Café Bar & Restaurant, Dressler and Larry Lawrence, Franny's, Jack the Horse Tavern, La Martini Lounge, Lillie's Bar, MiniBar, Sheraton, The Hideout, Zombie Hut.

Chicago: Cuatro, Custom House, Excalibur Nightclub, Green Zebra, Moxie, Nacional 27, Pier 37, Piranha Bros., Quartino, Sheraton Chicago, Smallbar, Spring, Drawing Room, The Gage, The Tasting Room.

Glen, New Hampshire:  White Mountain Cider Company.

Las Vegas: Allegro Bar @ The Bellagio, Seahorse Lounge, Dino's Lounge, Envy Bar,  La Femme Bar, Luxor Hotel and Casino, MGM Grand, Studio Café, N9NE Steakhouse, Parasol Down @ Wynn, Petrossian Lounge, Picasso @ The Bellagio, Shibuya Restaurant, Silverton Casino, Teatro Bar, The Mirage, Trader Vic's, Tuscany, Wynn Hotel & Casino

Los Angeles: Luna Park, Minibar, Republic Restaurant, 7 Grand Whiskey Bar, Sona Restaurant, Water Grill.

New Orleans: B Street, Commander's Palace, Herbsaint, Jackson, The Library Lounge at the Ritz Carlton, The Swizzle Stick Bar.

New York: 107 West, 21 Club, 44 & X Hell's Kitchen, 5 Ninth, A.O.C., Agave, Aix, Alain Ducasse, Alfama, Aquavit, Mandarin Oriental Hotel, Aureole Restaurant, Babbo Ristorante, Balthazar, Barmarche, Bemelmans Bar, Blue Smoke, Bobby Van's, Bolo, Bond 45, Brandy Library, Bridge Café, Bryant Park Grill, Buddha Bar, Café Boulud, Café des Artistes, Campbell Apartment, Chanterelle, Daniel, Death & Co., Devin Tavern, Dylan Prime, Elettaria, Eleven Madison Park, Flatiron Lounge, Freeman's, Gramercy Tavern, Jean Jorges, Le Zinc, Milk & Honey, Nice Matin, Oceana Restaurant, Passerby, Patroon, PDT, Peacock Alley, Pegu Club, Public, Soho/Tribeca Grand Hotels, Sortie,  SushiSamba 7, Taj, The World Bar, Typhoon, Vig Bar

Philadelphia: 1601 Café, Monkey Bar, Azure, Chick's Café & Wine Bar, Hotel Sofitel, Ristorante La Buca, Sheraton Hotel, Solaris Grille, Tangier

Portland, OR: Andina, , Meriwethers Restaurant, Mint/820, Paragon Restaurant and Bar, Teardrop Lounge,  Typhoon! on Broadway.

San Diego:  Addison, Arterra Restaurant,  Confidential Restaurant, JC Resorts, Modus Supper Club, Sheraton Harbor Marina.

San Francisco: Absinthe Brasserie, Alembic, Bacar, Balboa Cafe, Bix, Bong Su, Bourbon & Branch, Cantina, Capurro's, Cortez, Elixir, Frisson, Globe, Starlight Room, Jackson Fillmore, Jardinière, Lark Creek, Levende Lounge, Nopa, One Market Restaurant, Oola Restaurant, Palmetto, Perbacco, Ponzu Restaurant, Prana, Presidio Social Club, Range, Restaurant Gary Danko, Rye, Scoma's Restaurant, Solstice Lounge,  Swig, The Orbit Room, The Slanted Door, Tommy's Mexican Restaurant, Tres Agaves.

Seattle: Cafe Presse, CHAC Lounge, Liberty, The BalMar, Union, Vessel.

Washington D.C.: Bourbon, Central Michel Richard, Corduroy, Kinkeads, Mie-N-Yu, Rock Creek Restaurant, Roof Terrace @ JFK Center for the Performing Arts, Source by Wolfgang Puck, Urbana Wine Bar.

October 10, 2008

WhiskyFest San Francisco, Part Deux