Posts Tagged ‘Angostura’

ANATOMY OF A DRINK MENU

Thursday, June 12th, 2014

By Effie Panagopoulos

Photo courtesy of Avua Cachaça

Photo courtesy of Avua Cachaça

*****This story sat in the INSIDE F&B vault for four years, waiting for just the right moment to see the light of day. That day is now; and once we dusted it off and took another look at it we discovered it was just as fresh and relevant today as it was back then when it was written. Of course some things have changed; Gianfranco Verga is no longer the Beverage Director at Louis 649, and the Louis 649 TNT program is currently on hiatus as it undergoes a refresh, but despite these minor things that happened as time marches on it is interesting to see that some things never change.

Read it for yourself. And then attend a seminar at Tales (www.talesofthecocktail.com) like “The Art & Science of Cocktail Menus” (www.talesofthecocktail.com/events/art-science-cocktail-menus/) or “For Profit Consumer Education? Yes!” (www.talesofthecocktail.com/events/profit-consumer-education-yes/) and see what positive changes you can make happen in your bar, all because of a finely tuned menu…

Tuesday nights have become the new industry night, spurred by almost a year full of consecutive Tuesday Night Tastings at East Village cocktail bar, Louis 649 (www.louis649.com). Pioneered by Gianfranco Verga, Beverage Director at Louis 649, and going almost a year strong every Tuesday, the TNT’s like their eponymous song, and Good Times’ Jimmy Walker –are pretty darn dyno-mite. Every week offers the chance to try a wine or spirit you’ve never tasted; learn something new about a spirit you may always drink yet never knew anything about, or like on this chance evening, get to meet a leader in the industry and find out what makes him tick. What started as a weekly gathering of an industry-only crowd, has refreshingly become an ever-changing group of imbibing enthusiasts– a feat in and of itself.

A few Tuesdays back, I rushed over to get to my 7:00 feeding, for what I assumed would be an intimate presentation by one of New York’s preeminent poster boys for all things cocktail, Jim Meehan. But “rushing” in Greek-people-time means I got there at 7:05 (5 minutes late), and to my dismay Louis was already packed to the gills for their TNT (Tuesday Night Tastings). Well, Jim was only voted American Bartender of the Year last year, and it was only fitting that the cocktail community and common folk alike came out in droves to hear the secret workings of the mastermind behind the cocktail program at neighboring watering hole, PDT www.pdtnyc.com. You could taste the anticipation in the air as Jim, and his apprentice for the evening, Pernod Ricard’s (www.pernod-ricard.com)Jamie Gordon, were scurrying about to get the amuse-bouche drink to the thirsty, ornery crowd. Jim brushes past me and I am quickly reminded why I and the roomful of people like this guy so much. Tray of drinks in hand, he smiles a quick hello to me along with everyone in a 3 foot radius. You’d never know there was an ounce of stress in his body, as he acknowledges us with the warmth and grace of Mr. Rogers welcoming you to

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DON’T MISS – ANGOSTURA’S LEGACY RUM

Friday, April 5th, 2013

aka – The Platinum Edition
By Francine Cohen

Angostura Legacy decanter

This installment of the “Don’t Miss” column eschews our normal guidelines of presenting you with items you can enjoy and doing so in a way that’s informative for you, and not all about us. This time around though, it is kind of about us. And you too, of course. Assuming you have a spare $25,000 sitting around waiting for the right bottle of rum to come on the market.

Nope, not a typo. That’s $25K for a decanter of delicious rum. To quote what we discovered when opening the elegant packaging in which this precious perfume vial sized sample arrived (our sample size is worth just a mere $200)- this is the world’s most expensive commercial release rum…Legacy by Angostura (www.angostura.com).

Oh the agony that accompanied its arrival! We knew it had to be good; a company with the reputation of Angostura’s doesn’t just throw any old rum in a bottle. And certainly not this 500ml bottle; not when it’s actually an elegant keepsake decanter made by jewelers to the Prince of Wales, Asprey of London (www.asprey.com). And DEFINITELY not when the exclusive run of 20 handcrafted decanters is filled them with rum that the brand describes as “the crowning achievement of almost

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SUPER SIPS

Saturday, December 31st, 2011

Memorable cocktails that rise to the top of the list
Stories curated by and photos by Jason Rowan (except where noted)

Photo by Virginia Miller

Most publications are busy prognosticating; focused on the year ahead, projecting trends and anticipating the future. But at INSIDE F&B we decided to take a moment before rushing pell-mell into 2012 and invite you to join us in relieving some stress that always comes with looking ahead. Instead, stop and smell the proverbial roses as we take a look back at some of the spirit industry’s best drinks tasted around the world.

Simon McGoram, Drinks Editor, Australian Bartender Magazine (boozebraggart.blogspot.com/)

The best drink I had all year had to come from one of the more unlikely places in Australia – Katoomba in the Blue Mountians in NSW. Once upon a time it was known as Sydney’s playground – especially during the roaring twenties with Gatsby-like characters parading around in finery. Now the place attracts only a few weekend tourists with its beautiful art deco cafes and hotels remaining for the large part empty and falling into disrepair.

I was up there with my partner for a Valentine’s Day getaway – with February being the middle of summer down under we were expecting swelter. Instead a cool mist hung eerily over the whole town as we walked up the steps of the Carrington Hotel for a pre-prandial tipple. The hotel by the way looks like something out of The Shinning and sure enough during the middle of the week the place was empty and spooky.

We were sat next to a roaring fire in an anteroom next to the grand 1930s ballroom. I was expecting that they might manage a decent G&T but I was pleasantly surprised by the quality of the cocktail offering. I ordered an Old Cuban – an Audrey Saunders masterpiece that had somehow found its way to this country town. My partner had a Bramble – a Dick Bradsell modern classic from London. The drinks were good. Not exceptional. bBut it was the more the fact that in rural Australia I could order drinks created by the best bartenders of London and New York whilst being transported to almost untouched art deco setting. I thought truly cocktail culture has come of age and perhaps one of America’s greatest inventions can be enjoyed at all ends of the earth.

Stephen Myers, Illegal Mezcal
(www.ilegalmezcal.com)

Drinking a Negroni at an outdoor cafe with a beautiful girl and a great friend on the Sardinian coast as the sun set over a Phoenician ruin and a lighthouse. Rather than the 1:1:1 ratio of the drink on its own it was all the elements of the time, place, people and the great drink itself that made it my best drink for 2011.

Philip Gandevia, cocktail bartender, Eau De Vie, Sydney
(eaudevie.com.au/)

We were having a meeting at Eau De Vie, going over our recipes and making sure that our techniques were uniform. We mentioned a Bijou (equal parts gin, Dolin and Chartreuse, orange twist and discard) and I made a casual statement that of course it was always stirred. One of our team, Taka Shino, demurred, saying that he always shakes his. Not only was this interesting in terms of discovering an inconsistency but it was also something I’d never entertained for this cocktail. “Well, let’s try them,” I said and we made side-by side identical Bijous, mine stirred and his shaken. When we tasted them I was fairly shocked to discover that I preferred the shaken. It was an excellent reminder that the junior bartender can show the senior bartender something

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