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Alexandre Gabriel

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RUM WORLD CELEBRITIES GATHER AT MIAMI RUM FESTIVAL

May 22, 2013

Rum-themed Programs And Seminars Headlined By The Biggest Names In Rum

Rum Renaissance 2012 banner with glasses in front

Hosts of the Miami Rum Fest Grand Tasting events, held April 20-21 at the Doubletree Miami Airport Hotel Convention Center presented a robust schedule of informative and entertaining rum-themed programs.
The annual gathering of experts and enthusiasts at the world’s largest rum festival featured a expanded roster of celebrity seminars presented by luminaries of the rum category from around the globe.

Among the presenters were UK Rum Ambassador Ian Burrell from London, noted tiki author Jeff “Beachbum” Berry from New Orleans, Smuggler’s Cove owner Martin Cate from San Francisco, Hemingway Cocktail Companion author Phil Greene of the Museum of the American Cocktail, Master Blender Alexandre Gabriel of Plantation Rum in France and noted spirits expert and international judge Bernhard Schåfer of Berlin.

Scheduled programs for Saturday and Sunday, April 20-21 included:
• Ian Burrell – The Tale of Two Rum Islands, presented by Anchor Distilling
• Phil Prichard – Classification of Rum by Feedstock
• Paul McFadyen – Navy Rum
• Ram Udwin – Rum Drinkers Guide To Bitters
• Martin Cate – History of the Tiki Bar and the Rise and Fall of the Exotic Cocktail
• Phil Greene – “To Have and Have Another — A Hemingway Rum Cocktail Companion” presented by Papa’s Pilar rum
• Jeff “Beachbum” Berry – Battle of the Ambassadors
• Nicole Ciani and Trevor Alberts – Rum & Sherry
• Stephen Remsberg – London Dock Rum
• Bernhard Schåfer – How To Taste Rum Like A Judge
• Master Blender Alexandre Gabriel presented by Plantation Rum
• David Cid – Bacardi Rum presentation “What’s in the Bottle?!”

According to festival organizer Robin Burr, “the seminars at Miami Rum Fest feature a veritable Who’s Who of world-class talent in the rum category offering their most engaging and informative presentations.”

Features

PROOF THAT YOU LOVE ME

August 19, 2012

High proof Cognacs return the spirit to cocktails
By Francine Cohen

Photo courtesy of Pierre Ferrand

Every year, without fail, the spirits world experiences two phenomena; one a little disheartening and the other REALLY exciting. The disheartening one (let’s get it out of the way) is that numerous new brands flood an already crowded marketplace and either are totally indistinguishable or so god awful that they stand out for their appalling packaging or wretched juice (or both). The good thing that happens every year is that we see another spirit category slide into the spotlight. As this happens we are gifted with the luxury of shifting our attention to rediscovering exquisite spirits and exploring new ways to use them.

Cognac has proven itself a spirit worth considering this year (and in years to come); particularly as high proof expressions are being made readily available — a boon for cocktail creation. The presence of high proof Cognacs on the shelves just may be what the category needs to revitalize its image and move away from its “Cognac is just for the hip-hop crowd and rich old people’s sipping enjoyment ” reputation. High proof Cognac makes for a great cocktail ingredient.

Not to mention an historically accurate one. Philippe Pichetto of Louis Royer Cognac, the producer of Force 53 a high proof Cognac bottled at 53% ABV (www.louis-royer.com), explains, “Historian Dave Wondrich has eloquently traced the history of Cognac cocktails.” Pichetto points to Wondrich’s writings on www.experiencecognac.com where Wondrich documented that brandy-based drinks, with Cognac often specified as (in Wondrich’s words) ‘the best of the best,’ have long been part of the libations pantheon. According to his Cognac cocktail research Wondrich unearths evidence that Cognac has been a cocktail staple dating back to punches favored by the English and juleps and sours embraced by their American counterparts, as well as in seminal cocktails like the Sazerac from New Orleans, the Crusta, the Brandy Cocktail and the Coffee Cocktail. Though Prohibition and its after effects froze the development of cocktails for many years thankfully that time is well behind us. Wondrich remarks, “We truly have entered a new Golden Age of the Cocktail and Cognac continues to play a large role in today’s modern cocktails!”

Modern day mixologist Chad Solomon, one half of drinks consultancy Cuffs & Buttons operated with his partner Christy Pope (www.cuffsandbuttons.com), is pleased to see this resurrection of the powerful spirit. He recognizes, “Cognac has been a little late coming to the table in the craft cocktail revival where gin and rye were the first embraced and revived. Cognac lagged behind. In the last two years that tide has turned and Cognac has moved to take its place shoulder to shoulder.”

Solomon attributes Cognac’s slow re-starting role to history, concurring with Pichetto. He comments, “If you compare the way Cognac has been viewed and its role in 19th century – it was a pre-eminent cocktail spirit. But then we had the philoxera epidemic, world wars, and Prohibition – all those things emerge from that time peior and during the last part of 20th century it’s been pushed to a sipping spirit. That’s been to its detriment.”

Its return to its natural place in cocktail development pleases Pierre Ferrand’s president, Alexandre Gabriel (www.pierreferrandcognac.com) , “Cognac was there at the birth of the unique cocktail culture here in the USA. Cognac works so well for cocktail because it is a grape (fruit) based spirit and because it’s distilled Continue Reading…

Don't Miss

DON’T MISS – FERRAND 1840

December 15, 2011

By Seánan Forbes

A product of passion, tradition and collaboration, Pierre Ferrand’s new-old Cognac – the 1840 – is built for industry.

More and more, bars and restaurants take pride in serving classic cocktails. That requires pouring the right spirit in the glass. As Ferrand Vice President Guilaume Lamy observes, “Cognac was the base for mixing in the nineteenth century.”

It pays to know your history. These days, customers do – and they expect the highest quality ingredients from the bar as well as the kitchen, with respect for source and tradition.

So it was a perfect time for Ferrand to dip into the past and reproduce a period cognac. For Ferrand, Lamy says, “this is a historical thing to do: to reconstruct a cognac that was drunk back in 1840.”

Alexandre Gabriel, Ferrand’s owner, didn’t work alone. In a different kind of spirit – one of international creativity – he invited a friend, American author-historian David Wondrich, to join the project. Wondrich remembers the call. Gabriel said, “I’ve got this project you might be interested in . . .” Bringing history alive? There’s not a drop of doubt.

According to Lamy, Wondrich’s input was vital. “Alexandre is very knowledgeable about taste. For history, David is Continue Reading…