Employees Only Lime Cordial and Grenadine
By Francine Cohen
Image by Jill DeGroff
Once again we find ourselves in the unusual position of being more than happy to write about a commercially produced product, this time it’s the Employees Only brand of non-alcoholic cordials (Lime Cordial and Grenadine) which were lovingly created by Jason Kosmas and Dushan Zaric, partners in Employees Only (www.employeesonlynyc.com).
Of course we’re always partial to products handcrafted by the industry for the industry and, as usual, there’s a back story to our favorable impression of these new products – we had the pleasure of first sampling the prototypes last fall while hanging out with Jason Kosmas at the bar during the Manhattan Cocktail Classic Preview(www.manhattancocktailclassic.com). Jason proceeded to share a taste of these all natural mixers that he (and we) was certain would be a hit, both with the mixology crowd and those bartenders who don’t have time/expertise/space to make their own grenadine and are looking for something far better than the existing lime cordials.
A few sips in and we put our names at the top of their waiting list, eagerly anticipating the Lime Cordial and Grenadine’s actual production and distribution. Thanks to the intricacies of mass production the flavor profile shifted a wee bit from what we first tasted but they are still delicious and, more importantly, they’re available now and easy to get your hands on.
What is it about these cordials we liked so much? It’s the intensity of flavor and the philosophy behind their entry into the marketplace that won us over. The piercing tartness of the lime screamed “fresh” to us at our little tasting, though we’ve noticed the recipe has changed a bit since the cordials went into formal bottling stage and now there’s the addition of a round mellowness to the flavor. The grenadine remains the same intense pomegranate flavor. Almost syrupy, this is something that should be used sparingly per drink but in a lot of them on the menu because it’s got great flavor. Heck, we’d build a whole section of a cocktail menu around drinks that contain grenadine, and sweet is not generally how our palate leans. But don’t get us wrong, this is not overbearingly sweet grenadine– the Employees Only product sits perfectly Read the full article here »
Tags: bar mixers, cordials, Dushan Zaric, Employees Only, Gimlet, Grenadine, Jason Kosmas, Lime Cordial
Posted in: Don't Miss
August 22nd, 2010
Roi René Rouge
On a recent episode of Top Chef James Beard Award winning pastry chef Johnny Iuzzini joined Gail Simmons and Padma Lakshmi as they put the cheftestants to the test of making a pie. Seems reasonable, it’s stone fruit season. Yet, not one of them reached for the cherries.
Had they had a bottle of Combier’s Roi René Rouge Cherry Liqueur (www.combierusa.com) in their pantry for inspiration this may have been a whole different sort of competition. The exquisite cherry fruit that makes up this liqueur (a blend of Guignes and Morello cherries) is spiked through with a hint of pepper creating an intense, rich flavor that lingers on the palate and warms the lips.
We love the layered depth this liqueur offers, and it works equally well in cocktails or sipped neat. We’re told it’s made with 100% natural ingredient; no artificial essences or dyes. And it seems that the original recipe was created by a nun in 1632 and that the product hasn’t changed since. As their advertising says, “How much more pure can you get?”
Rouge Ryder
Brandon Josie, 15 Romolo
1oz Combier Roi Rene Rouge
.75oz Rittenhouse 100
.5oz Carpano Antica
.5oz Lemon
.5oz Tangerine Rhubarb Gastrique
Gastrique: 5 lbs. tangerine juice, zest of 5 tangerines, 5lbs. chopped rhubarb, dry vermouth, champagne vinegar, cane sugar, Indonesian long pepper, grains of paradise, toasted coriander
Directions:
Build in Collins. Top with soda water and ice. Garnish with lemon peel.
Tags: Combier, Gail Simmons, Johnny Iuzzini, liqueur, Morello, Padma Lakshmi, Roi Rene Rouge, Top Chef
Posted in: Don't Miss
July 14th, 2010
Maison LeGrand
Photo by Alain Sirois
In honor of the upcoming Fancy Food Show (www.specialtyfood.com), and simply because we’re thrilled to find a packaged product we like enough to write about it, we’re pleased to introduce you to the Maison LeGrand line of cold-pressed pestos, tapenades and sauces.
There are six flavors you can get your hands on now – including a bright garden pesto, a tangy lemon confit with pumpkin and a savory tomato and olive tapenade that comes both mild and spicy – are all vegetarian and/or vegan. Created by French-Canadian musician turned chef Bernard Le Grand and his wife, Tatiana, and made weekly at the couple’s renovated, redbrick schoolhouse in the Quebec countryside, the products are preservative free and gluten free, with no added sugars.
Bernard Le Grand, explains his philosophy on the future of food. “At Le Grand, we’re aiming towards freshness, convenience, health benefits and allergen free products…in other words: diversity. We take the time to produce raw gourmet sauces that offer taste and real nutritious value.”
We’ve won over guests with these spreads and we’re sure your guests will like them too. Use them on their own as dips, toss them into sauce as a base, spread them on a sandwich, or include them in your next marinade – there are a multitude of options.
Our INSIDE scoop is that a new flavor was just launched in Canada – Tzatsiki. Though you can’t find it in the US yet, maybe a write-in campaign will help move things along faster. For more information about these artisanal, fresh products visit: www.maisonlegrand.com.
Tags: Fancy Food Show, lemon confit, Maison LeGrand, Pesto
Posted in: Columns, Don't Miss
June 27th, 2010
Beach Beverage
Photo courtesy of Combier
The warm summer breeze makes us long for the beach.
Sadly, we’re stuck in the concrete jungle and chained to the computer.
However, here’s a little something to transport us all today.
Straight from the Gourmet Latino Festival (www.gourmetlatinofestival) and the hands of the man who made umbrellas and pink flamingos sexy again…
The LaniKai Beach Margarita by Giuseppe Gonzalez
1 ½ oz. 1921 Tequila
¾ oz. Lime
¾ oz. Agave
¾ oz. Royal Combier
Blend
Serve in a cored out pineapple
Tags: Beach drinks, margaritas, Painkiller NYC, tiki drinks, umbrella drinks
Posted in: Don't Miss
June 24th, 2010
WhistlePig Straight Rye Whiskey Hits Shelves In Limited Quantities
INSIDERS…this is one of those brands you’re going to want to hop on before there’s no more hopping on to be had. Only 1,000 cases of this chewy, toothsome, sweetly mellow-y rye-intense very accessible spirit are available in 2010 and then, that’s it until sometime in 2011 when the next batch (about 2,000 cases) will be back in the market.
Picture this broad shouldered bottle on your back bar and the stories you can tell your customers about it. Aside from the exclusivity factor (and we know guests love to have something their friends haven’t tried) the flag-waving Americana factor is high with juice that’s made from 100 percent rye, and hand bottled at 100 proof at WhistlePig Farm Distillery in Shoreham, Vermont where it rested for a minimum of 10 years in charred white oak casks.
This is both a rye lover’s rye and a great entry into the category for adventurous imbibers who are not familiar with the category. The minimum 10 year aging process is key to achieving perfect balance and drinkability according to WhistlePig Master Distiller David Pickerell (formerly of Maker’s Mark) as he explained to INSIDE F&B (over a nice glass of the stuff, of course), “100/100 is distilled purely from rye, so all of the rye essence comes through. Because it is aged for a minimum of 10 years, the wood knocks off the rough edges and rounds out the taste profile.” This leaves us with a bottle full of rye in an easy to appreciate state of not being too green and having that bite which happens before full maturity and frightens a lot of people off the spirit and not being too woody as happens when it sits for a long time.
To get your hands on a bottle of WhistlePig, please visit www.whistlepigwhiskey.com.
Tags: 100 proof, David Pickerell, rye, WhistlePig Straight Rye Whiskey
Posted in: Don't Miss
June 22nd, 2010
Ilegal Mezcal
Full confession time (better you hear it from us than read it somewhere else)…we’re having an affair. Yes, that’s right, you heard us correctly; we’re CHEATING on our first love (whisky) and have fallen hard for mezcal. Specifically, Ilegal Mezcal.
First it was the allure of that quiet earthiness and salty smokiness that drew us in and the realization that it could function equally as well as a base spirit, a balancing element or a float. We sipped it and pondered how beautifully it would pair with dried fruit, and then we heard the back story- smuggled from Mexico into Guatemala to serve at the low key Café No Sé, the charitable efforts supported by the brand, and finally it was their respect for local culture and community that sealed the deal for us.
Much as Inside F&B strives to be a champion and resource for the F&B industry, Ilegal began production with the mandate that the artisanal generations-old process of Mezcal production be honored in every bottle.
Read the full article here »
Posted in: Columns, Don't Miss
January 30th, 2010
Popchips
On occasion we’ve been known to open the door of the mini-bar in our hotel room only to drool over the contents and then quickly shut said door after reading the prices. Yet, still hungry, we turn to the room service menu instead, figuring it’s a better value. Silly us! It’s not. So don’t follow our lead if you find Popchips in your mini bar. Pull that bag out (heck, pull out two of them) and dig in! You won’t be able to help yourself once you do.
Read the full article here »
Posted in: Columns, Don't Miss
January 29th, 2010
City of Roses ™ All natural creamy mustard
It’s a bread spread, it’s a dip, it’s a marinade, it’s a salad dressing base. Call it what you want, but you’ll surely call the City of Roses™ All Natural Creamy Mustards delicious and versatile. This line of five unique mustards imbued with distilled spirits and fruit of the vine is handcrafted by Diane Van Laningham. Van Laningham and her brother Dennis are Oregon natives who are pleased to offer up their small batch mustard with a unique egg and butter base that provides a creamy smooth texture. It’s the balanced and intense tongue forward flavors that set this line of mustards apart from others on the market.
Rose City Delicacies offers mustards in the following flavors: Grand Marnier (a unique orange zest flavor), Tangy Triple Sec (a spicy zing with a bit of a bite), Mazama infused pepper vodka (kicking off with sweet peppers mellowing a little heat), Pinot Gris (a local interpretation of Dijon) and Pinot Noir (capturing the flavor of the fine red wine Oregon is known for).
A line extension is planned with a continued nod to the Northwest, incorporating local handcrafted beer, wine, and distilled spirits.
In the meantime, enjoy sharing all five flavors with your guests. Four gallon foodservice ready containers are available so you’ll always have some on hand. www.rosecitydelicacies.com
Posted in: Columns, Don't Miss
January 29th, 2010
