Posts Tagged ‘Leblon’
Monday, July 4th, 2011
>Does Bottle Design Complement or Compete with Spirit Quality?
By Kathleen Reynolds, KReyRecommends.com
Reality television fans will recall how Bethenny Frankel slaved over designing just the right label for her now-famous (or infamous, depending whom you ask) “Skinny Girl Margarita.” The end product displays a slim yet busty silhouette, clad in a bright and tight red top. It claims to be the “margarita you can trust,” and boasts only 100 calories per serving.
Since its launch, the SkinnyGirl Margarita (www.skinnygirlcocktails.com) has warranted disdain from countless spirits professionals – and raked in thousands for its creator. Beyond the media-saturated spokesperson and mass-friendly pricing, there is no denying the level of awareness behind the SkinnyGirl brand, which is clearly represented on every bottle. And it begs the question: when it comes to wine and spirits – do looks really matter?
The short answer? Yes. Of course. A number of bartenders and spirits professionals interviewed insisted looks have little to no bearing on their preferences. Most would opt for austere design if it came with a superior spirit. But they recognize that consumers buy with their eyes. And if it really didn’t matter, companies would not invest in a bottle’s looks or labels. The truth is, a modern meal isn’t complete without creative plating and most imbibers are eyeing bottles like they would book covers or eHarmony photos. They want the spirit to speak to them before the first sip. But there’s a fine line between whetting the palette over-promising on looks while disappointing on taste.
Marketers can go through elaborate measures to ensure their end product is consistent with their brand’s core. For Leblon USA (www.lebloncachaca.com), a premium, small batch cachaça that’s been on the market since 2005, the bottle was designed with an internal mantra in mind, according to Steve Luttman, President and Founder. “We’re always thinking about S.N.T. – sensual, natural, together.” Luttman wants anyone who sees his product to feel they could “travel to Rio in a bottle.” According to him, “When you’re selling spirits, you’re selling a cheap plane ticket.” Everything from the exotic font used, to the mountain landscape in the background, to the carefully-selected lime green colors, is intended to transport a person to Brazil’s famous beaches. The creative process began in Luttman’s mind, and its remnants remain on his office wall five years later to keep him focused. After writing the central concept, Luttman created an idea board and mocked up a basic logo. From there, he consulted with Paul McDowell Design to turn his vision into reality. They tested prototypes with consumers and industry professionals along the way, and have not veered from the initial design since launching five years ago.
How does Luttman know it’s effective? He describes honing his sales pitch and to avoid launching into a hard sell right away. “I just put the bottle on the bar, and it immediately generates a response and starts the conversation. He recognizes that bottle design only goes so far. “Looks just get us in the door. The juice has to speak for itself. If it doesn’t, we’re screwed.”
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Tags: Alchemy Consulting, Bethenny Frankel, bottle design, Dans le noir, Goats Do Roam, Herradura, Herradura new bottle design, Jared Gurfein, Leblon, Lucid, packaging, Patterson Nashville, SkinnyGirl Margarita, Steve Luttman, The Violet Hour, Toby Maloney
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Sunday, April 10th, 2011
New York Loves Japan Punch Party Fundraiser
By Francine Cohen
First an earthquake, followed by a tsunami, followed by another earthquake and expected aftershocks. Japan can’t catch a break.
But you can take a break from your regular Monday night cocktail routine and put that money to good use. Not to worry; we’re not suggesting you stop sipping. Instead we think you should be sipping Japanese inspired punches at Summit Bar.
$20 gets you unlimited access to punch bowls filled with hand crafted concoctions created by New York’s best bar chefs. Punches on the bar will includ Beefeater Gin, Belvedere Vodka, Corazon Tequila, Leblon Cachca, Pernod Absinthe, Sailor Jerry Rum, and the Classic & Vintage Spirits portfolio (presented by The Tippling Bros.). Ladle up your cup to the beats DJ Kimiko Masuda will be spinning or ask the bar staff for a Yamazaki cocktail and know you’re drinking for an important cause.
100% of the proceeds got the Japan Society’s Earthquake Relief Fund. To RSVP see
www.facebook.com/event.php?eid=113541028725371 and for more information go to www.thesummitbar.net.
Tags: Beefeater, Belveder, Classic & Vintage, Corazon, Japan Society Earthquake Relief Fund, Kimiko Masuda, Leblon, Pernod, Sailor Jerry, Summit Bar, Tippling Bros., Yamazaki
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Monday, June 28th, 2010
By Ted Henwood Photos courtesy of Leblon
A last-minute email inspired me to purchase a ticket to the inaugural Gourmet Latino Festival that kicked off June in New York, offering a slew of experiences in Latin-inspired foodie-fun. Over the course of the weekend long festival 40 gifted chefs and a horde of highly regarded drink-makers huddled together to celebrate the culture and gastronomy of Latin America. Levantameurtos (awaken the dead) Foods & Cocktails, a brunch celebrating regional Mexican dishes paired with morning cocktails, was my first choice (morning drinks — right on). It was such a delight that it inspired me to stick around and poke my greedy snout into the next room for a tasting seminar on Brazilian food and cocktails.
Upon entering, my nose was struck by the wafting scent of culinary delights that author and chef Leticia Moreino-Schwartz had created to entice us. The most amazing was her Pão de Queijo, which I might shamefully describe as a cheesy, delicate, chewy, non-greasy, tiny-and-cute Hushpuppy. An apparent staple in Brazil, this little bun has been obviously perfected by her.
The seminar commenced with speaker Olie Berlic, the un-official Ambassador of Brazilian Rum, as he fired on all cylinders raging about his favorite white liquor. His commitment to leave a permanent impression and convert many to his devotion for this Latin spirit was truly infectious.
And thus, armed with Olie’s inspired spiel and a belly full Leticia’s Pão de Queijo, I now stand ready to talk Brazilian Rum…and what first must be declared: Brazilian rum does not exist!
Ok, “Brazilian Rum” exists, but merely as a legal term created by the American government to categorize a South American spirit. Well, maybe another government somewhere on our globe makes the same gaffe, but, according to Olie, Brazilian Rum does not exist in Brazil. Why? Because in South America’s largest country (and the only Portuguese speaking country in all the Americas) the spirit that is distilled purely from the fermented juice of fresh pressed cane is called — Cachaça!
And Brazil loves its Cachaça. Loves it so darn much, that it ranks
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Tags: Brazil, cachaca, caipirinha, Chef Leticia Moreino-Schwartz, Fazenda Soledade, Genever, Gourmet Latino Festival, Leblon, legalize cachaca, Ocho tequila, pao de queijo, Steve Luttman, Steve Olson
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Thursday, May 6th, 2010
Tobin Ellis’ Cachaça-Driven Tipple Wins Hearts and Palates at Beverage Tradeshow
By Francine Cohen Photos Courtesy of Leblon
Keynote speaker Sarah Palin couldn’t hold WSWA (www.wswa.org) attendees’ attention like Tobin Ellis (www.barmagic.com) did when he introduced his award winning drink, The Brazillionaire, at the show’s first ever libation challenge.
Ellis’ cocktail, which features Leblon cachaça (made of pressed sugar cane that then rests in XO cognac casks) was named “Judges Choice” Winner at the First Annual WSWA Call for Cocktails: Mixology Competition held at the 67th Annual Wine & Spirits Wholesalers of America (WSWA) Convention in Las Vegas on April 8, 2010.
BarMagic Principal Tobin Ellis has 20 years of bartending, hospitality, and nightlife experience. Currently running the wildly popular Social Mixology industry event, Ellis began training bartenders in 1991 and also spent six years in advertising in New York and Washington, D.C. A former President of the Flair Bartenders’ Association, Head Bartender for Caesars Palace (Las Vegas), NSO Bar Trainer for TGI Friday’s, Ellis is a 3-time Mixology Champion (2009 USBG Leblon Caipirinha Competition, 2009 Tales of the Cocktail Barmade Bitters Winner, 2005 Blue Blazer Mixology Champion) and a 9-Time World Finalist in competition (Legends, Quest, Best in the West, Blue Blazer, Cayman Masters). Ellis has organized and judged bartending competitions of all styles all over the world since 1997 and has served as a technical advisor and judge for a number of television networks, including A&E, Travel Channel, Food Network and NBC.
His winning cocktail combined Leblon Cachaça (www.leblon.com), Cherry Heering (www.cherryheering.com), Perfect Purée of Napa Valley passion fruit purée (www.perfectpuree.com), fresh lime sour,
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Tags: Aidan Demarest, Alex Velez, Ann Tuennerman, Brazillionaire, Cherry Heering, Clyde Common, Faith and Hope, Jeffrey Morganthaler, Jim Romdall, Joe Brooks, Jonathan Pogash, Kent Bearden, Leblon, Marcos Tellos, Meridith May, Perfect Puree, The Edison, Tobin Ellis, Tony Abou Ganim, WSWA
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Sunday, March 14th, 2010
Story and Photos by Joe DiStefano
Tools of the Trade
“The Bar Loves the Kitchen” seminars recently held at the International Food & Restaurant Show (www.internationalrestaurantny.com) brought together top mixologists, bartenders, and industry experts to discuss a simple yet powerful idea: a closer relationship between the bar and the kitchen leads to cost savings and more efficient sourcing strategies all while enhancing the guest experience.
Jason Littrell Muddles It Up A Bit
“The concept behind bar loves the kitchen is really about crossover between what happens in the kitchen and the back of the house and what happens in the front of the house and the bar,” said Francine Cohen, Editor in Chief of INSIDE F&B (www.insidefandb.com), who designed and hosted the seminars. “A lot of restaurants don’t take advantage of what’s happening back in their kitchen, they don’t think about how items like oranges and lemons can be ordered just once and used in both arenas.
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Tags: Bar Loves the Kitchen, Bluecoat Gin, Castries, Culinary Cocktails, Domaine de Canton, Douglass Miller, International Restaurant Show, James Menite, Jason Littrell, Jonathan Forester, Junior Merino, Koppert Cress, Leblon, Perfect Puree, Raphael Reyes
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Friday, February 19th, 2010
Culinary and cocktails intersect at the Restaurant Show
By Francine Cohen
Photo by Jennifer Mitchell/Courtesy of Beam Global
Mixing it up at The International Restaurant & Foodservice Show of New York’s beverage seminars February 28th through March 2nd at The Javits Center (www.internationalrestaurantny.com) – Marcy Blum, Jonathan Forester, Chef Carmen Gonzalez, Jason Littrell, James Menite, Heidi and Junior Merino, Douglass Miller, Raphael Reyes, and Erin Williams.
Join these beverage, culinary, and special event luminaries and you’ll learn how to maximize operational efficiencies and enhance the guest experience through an integrated and thoughtful beverage program approach that is effective both in restaurants and for special events.
Bar Loves The Kitchen: Culinary Cocktails (a hands-on/interactive demo) Demo Theater/Booth 1957
Sunday, February 28, 2010 12:00 – 12:45 pm
Monday, March 1, 2010 3:15 – 4:00 pm
Creating Signature Cocktails For Your Clients
Tuesday, March 2, 2010 10:00 – 11:00 AM Room 1C01
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Tags: Beam, Bluecoat Gin, Blum, Chairman's Reserve, cocktails, Combier, Domaine de Canton, Forester, Gonzalez, Harney & Sons Fine Teas, International Restaurant and Foodservice Show, Koppert Cress, Leblon, Littrell, Menite, Merino, Miller, Reyes, Rick's Picks, Scorpion Mezcal, Siembra Azul, signature, The Perfect Puree, Williams, Yerba Buena
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Saturday, February 13th, 2010
Spirited sipping leads to $5,800 raised at the Hearts & Cocktails for Haiti Benefit
By Francine Cohen
Photo courtesy of Lush Life Productions
Who said people drink just for pleasure? Sometimes they drink to help those in pain. At least that’s what was going on at Bar Celona in Brooklyn on Sunday, January 31st when hundreds of spirits industry professionals and cocktail enthusiasts gathered to raise a glass and some much needed funds for Haiti.
Haitian American Ray Raymond of Leblon Cachaça and Dave Catania of Chairman’s Reserve organized this important evening and welcomed their industry friends and cocktail lovers to join them for cocktails created especially for the evening by some of New York’s best mixologists.
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Tags: Abigail Gullo, Aisha Sharpe, American Red Cross, Appleton, Averna, Bar Celona, Beefeater, benefit, Brian Van Flandern, Bulleit, Calle Ocho, Chairman's Reserve, Chairman’s Reserve, Charlotte Voisey, Cliff Travers, cocktails, Combier, Contemporary Cocktails, Dale DeGroff, Danielle Crouch, Dave Catania, Domaine de Canton, Domaine Select, Don Julio, Don Q, Double Cross, Erin Williams, Fidencio Mezcal, G’Vine Floraison, Haiti, Hal Wolin, Havana Central, Ilegal Mezcal, Jim Meehan, Justin Noel, Leblon, Leblon Cachaça, Leo DeGroff, Lisa Hare, Luna Sueno, Lynette Marrero, Maker’s Mark, Milagro, Palm Bay Imports, Park Avenue Liquors, Partida, PDT, Pernod Ricard, Pipeline Brands, Plymouth, Ray Raymond, Regatta Ginger Beer, Rhum Clement, Sailor Jerry, saloon artist, Santa Teresa, Scorpion Mezcal, St. Germain, Steve Myers, Team Spirits, Tom’s Tonic, Tuthilltown, VeeV, Vision Brands Wines, Willy Shine, Zacapa
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