Posts Tagged ‘Mayahuel’

LADIES WHO LUNCH

Monday, July 8th, 2013

1st Annual Dame Hall of Fame Luncheon is on July 18th
By Francine Cohen

TOTC 2012 Dame Hall of Fame luncheon table set

Follow the hats on July 18th and you’ll notice that the ladies are at it again – celebrating their past accomplishments and looking towards an even brighter future that will be revealed at this year’s Dame Hall of Fame luncheon at Tales of the Cocktail 2013 (www.talesofthecocktail.com). This the day for some serious celebrating of the strides women have made in the spirits industry, and all are welcome at this celebratory luncheon held at the Omni Royal Orleans Hotel (www.omnihotels.com/FindAHotel/neworleansroyalorleans).

Returning sponsor Hollis Bulleit, World Ambassador for Bulleit Bourbon & Rye, explains why she and her brand are coming back for the sophomore year of this event that is co-sponsored by LUPEC (Ladies United for the Preservation of Endangered Cocktails), “The Dame Hall of Fame means to me that I get to celebrate with my peers the breaking of another glass ceiling. It is a place for me to be proud of my accomplishments and taking the risk to add a feminine perspective and queer perspective in an industry that up until quite recently had a lot of rules on the right way to enjoy brown spirits.”

Having women lead the way on the right way to enjoy brown spirits, and spirits of every hue, is a far cry from the days when when women weren’t even allowed in bars. Now they’re shaking up the entire industry as mixologists, bar owners, ambassadors and more. It wouldn’t be possible without the ongoing dialogue and mentorship that LUPEC engenders throughout the year and, since LUPEC events are not simply brand commercials, that is why organizers decided to add an engaging educational component to this year’s luncheon via a Q&A session that will foster spirited conversation. LUPEC NYC President Lynnette Marrero notes, “It is important for LUPEC events at Tales of the Cocktail to be a chance for brands to interact with our members and to share their unique brand stories with our fan base.”

TOTC 2012 Dame Hall of Fame Lillet ladies talking

The luncheon’s supporting brands

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VIVA LA DIFFERENCE

Friday, July 15th, 2011

The French are coming. And the new breed of bar is on its way.
By Miguel Calvo

High-end cocktail bars have been around for quite a while in the United States. In New York alone tropical Lani Kai (www.lanikainy.com), austere Death & Company (www.deathandcompany.com), tiki style Painkiller (www.PK-NY.com) and stylish Dram (www.drambar.com), to name a mere few, have set the standard in what people expect from a proper mixologist bar. In other parts of the country too, like in Chicago at The Drawing Room (thedrchicago.com), these bars exemplify what is now the norm in cocktail culture in the United States; offering fresh ingredients, paying attention to glassware, drink specific ice, house infused spirits/ bitters and atmosphere to match. While a number of the new breed of American bars have embraced a singular spirit centric focus like punch pavilion Cienfuegos (rum; www.cienfuegosny.com) and Mexican style Mayahuel (tequila; www.mayahuelny.com) many still embrace Prohibition rooms as Milk & Honey (www.mlkhny.com/newyork) and PDT (www.pdtnyc.com). So are we ready for a European invasion that may challenge what we have thought should be a mixologist bar?

Across the water there is a surge in the style of what may be the new direction of cocktail culture that is headed our way. These drinking dens sometimes have a selective door, they allow standing (and occasionally dancing), and have no fear of vodkas. Of course you may find the usual spirits suspects on their menu such as Hendrick’s gin (www.hendricksgin.com) and Appleton rum (www.appletonrum.com); but right alongside these iconic brands proudly stand a group of vodkas, such as Ketel One (www.ketelone.com) and Stoli (www.stoli.com), which are commonly ignored by their stateside brothers. Another big difference is that these cocktail crafters who, like their US counterparts, embrace the use of bitters like Peychaud’s (www.sazerac.com) and

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ALL HAIL THE DIRTY DOZEN

Sunday, April 10th, 2011

New York City’s best cocktail minds muddled up their best efforts at Cocktail Jam
By Francine Cohen

Cocktail Jam, the proving ground for bartenders where exploration meets the truth, kicked off the drink festival season on March 28th at Astor Place with a gathering of one dozen of New York’s most professional bartenders laying it all on the line in pursuit of the greatest prize of all…bragging rights.

They call them the dirty dozen; 12 of the city’s top bartenders who promoted their newly concocted cocktails created with the finest spirits, mixers, and garnishes, as they vied for a $2,000 Founders Day package prize that sends them to New Orleans for Tales of the Cocktail (July 20-24).

The truth was revealed at this annual experimental cocktail laboratory when Justin August (British Gins), Damon Boelte (Prime Meats), Frank Cisneros (Dram), Duane Fernandez (Donatella), Rob Fuentevilla (Mayahuel), Moses Laboy (Red Rooster), James Menite (Fornino), Ivy Mix (Lani Kai), Michael Neff (Ward III, Rum House), Steve Schneider-Hadzismajlovic (Employees Only), Karin Stanley (Dutch Kills), and Hal Wolin (El Cobre)hopped behind the bar.

Originally created by PipeLine Brands in 2009, Cocktail Jam showcased the best brands on the market adeptly mixed by the hands of these dozen mixologists, and raised much needed funds for tsunami relief.

John Henry of PipeLine Brands says, “I am delighted to see President Jason Littrell and the USBG NY take our “CKTL JAM” creation to new heights–in fundraising, fun and by broadening the guild’s awareness. This is an annual tradition at Astor Center for the bartender community, run by the bartender community. May USBG membership thrive as a result. Our PipeLine Brands is a proud part of the team effort.”

The team effort to pull this event together was led by USBG NY President Jason Littrell who comments, “The USBGNY is very proud to be an organization of creative professionals with a social conscience. The Cocktail Jam represents some of the core values our organization; education and charity. With a ‘what you see is what you get’ approach to making cocktails, the level of skill required to make something delicious is pretty high, and all 12 bartenders really stepped up and blew some minds using only the provided ingredients. Without the cooperative efforts of a small army of volunteers, guest judges, spirit producers, bartenders, and especially Astor Center, none of this would have been possible.”

The participating bartenders pulled it off handily, each presenting their cocktail to the esteemed judges who possess some of New York’s most progressive cocktail minds: Giuseppe Gonzales (Painkiller), Stephanie Moreno (Astor Wines & Spirits), Phil Ward (Mayahuel), Thomas Waugh (Death & Co.), and Jim Wrigley (Santa Teresa rum). With cocktails circulating throughout the crowd during each round, every drink was also put to popular vote and, at the end of the night, Rob Feuntevilla of Mayahuel walked away with the big win and Steve Schneider of Employees Only was crowned “crowd favorite.”

The crowd of thirsty cocktailians were eager to allow the bartenders free reign to create, and rewarded that creativity, as excitement for the summer’s biggest cocktail event – Tales of the Cocktail – filled the room. Enthusiasm about drink creation and experimentation starts with the bottles on the back bar as new and favorite spirits come out to play and this year Absolut joined returning rum brand DonQ as well as Campari, Cherry Heering, Coffee Heering, Denizen rum, Dry Sack sherry, Four Roses bourbon, Fruit Lab Organic Liqueurs, Herradura tequila, Lillet, Michael Collins Irish whiskey, Nolet’s gin, Perfect Puree, Pierre Ferrand cognac, Sagatiba cachaça, St-Germain, Santa Teresa rum, Solerno, Tanqueray, and Tuthilltown whiskey, all having their bottles firmly planted on the bar and at tasting tables available throughout the evening. Uber Tools were available behind the bar, making the muddling go that much faster.

COCKTAIL JAM has done so much more than just muddled along since its debut as the brainchild of John Henry, PipeLine Brands partner. It’s become the ultimate annual battle with bragging rights as the prize and a plethora of spirits plus virtually every imaginable herb, spice, berry, fruit, and vegetable as the ammunition. Jennifer Smith, General Manager, Astor Center concludes, “What makes the Jam different and special is that it brings talent from all over the city together in one venue, for a full-bore, elbows-and-shakers swinging good time. It is equal parts creativity and competition, and results in a truly unique show for guests.”

**** Hear about Cocktail Jam from the winners’ perspective:

Rob Fuentevilla

The truth of the matter is that I didn’t treat it as a competition. Jason and the USBGNY committee had a great idea to do what we do best, and help people. I wanted to help raise money for a good cause, and just have fun with my bartending friends and family.

It’s not every day I get to work side by side with some of the best bartenders (and old friends) in New York like Damon Boelte, Steve Schneider, Frank Cisneros, Karin Stanley, Moses Laboy, James Menite, Ivy Mix and Hal Wolin. It was also a great time meeting and working for the first time (and hopefully not the last), with new friends like Michael Neff, Duane Fernandez, and Justin August. I had not worked with these three great bartenders before and they rocked it! 

It was a little hectic while getting everything ready, but most of us showed true professionalism, adapting, overcoming and helping the USBGNY team pull off another successful event.

Although, the win came as a complete surprise, truthfully I knew I had a good drink, but I was just trying not to embarrass myself in front of the esteemed judges. I knew with the caliber of bartenders there, it would be tough.

Blind Side
By Rob Fuentevilla

1.5 oz. Herradura Blanco Tequila
.50 oz. Dry Sack Sherry
.25 oz. Solerno
1 Barspoon Agave Nectar

Stir
Strain into Double Rocks Glass rinsed with Michael Collins Irish Whiskey
Lemon Twist (not dropped in)

Steve Schneider
It’s always gratifying to know that the masses have your back and are having a great time. The crowd is the pulse of any bar or event and I feed off of it. It is why this business will never get old for me. Like any event, my Employees Only comrades came in packs to support me, and for that, I am grateful. Grateful to work for a cocktail making machine with my family at EO.

I was inspired to make the Fo’selle cocktail from a dear friend and fellow EO bartender, the brilliant Robert Krueger. When you think of the ingredients, fresh grapefruit, fresh lime and hibiscus -it is a universally appealing blend. I decided to stick with my usual view of a quality cocktail which is: not too difficult to make, fast, efficient, and appealing to a wide variety of drinkers (sell! sell! sell!)

We, the competitors, lined up before the show and picked the brand we were going to represent out of a hat. I drew Four Roses Bourbon. We didn’t have much time, space, or supplies to create a cocktail – so we had to think fast, which was the beauty of it. I already knew I wanted to have a cocktail with crushed ice, as it’s always fun to bring out my obnoxious mallets and hammers to crush ice to a pulp. The crowd seems to dig the whole “Thor” show.
The judges, some of the most well respected men and woman in the business, were all a lot of fun to interact with. Not only do they push out a quality product at their respected establishments (Painkiller, Death and Co, etc), they know a quality one as well.

What better person to bring us a winning cocktail than Mr. Rob Fuentevilla. Rob is one of the most brilliant cocktail minds in the business, and sitting at his bar at Mayahuel is an absolute pleasure. Whenever I’m in a competition and I see his name on the card, the question isn’t “How can I win this competition?” It’s “How can I beat Rob Fuentevilla?” He delivered again and won on the judges poll with a much deserved cocktail featuring Herradura Tequila. He also was a prominent leader behind the scenes helping Jason to batch all of our cocktails for the crowd. I respect the hell out of him as a bartender and even more as a man.

All in all, I was honored to be invited to participate in this event by Jason Littrell and the USBG. After getting a chance to meet and hang out with the other competitors (most for the first time), I figured that if anyone didn’t belong with this star-studded group of bartenders, it was me. They are all amazing at what they do. Thank goodness the crowd reminded me otherwise. Voting me “crowd favorite” reminded me that I belonged amongst the top in their eyes, and in my heart! I’m glad I got the opportunity to represent Employees Only and the USBG at a spectacular fund-raising event and hope I get invited back next go-round!

Fo’selle # 2

An adaptation of the Roselle cocktail by Robert Krueger

By Steve Schneider, Employees Only

1 1/2 oz Four Roses Bourbon
1 oz Fruit Lab ‘Crism’ Organic Hibiscus Liqueur
3/4 oz fresh lime juice
1/2 oz fresh ruby red grapefruit juice

Shake and pour over crushed ice in an old fashioned glass, garnish with a mint crown. Drink quickly and have another.

SMALL SPIRITS ARE A BIG DEAL

Thursday, May 6th, 2010

A Micro Spirits Odyssey presented by Hush Cocktails

Manhattan is about to be awash in an unprecedented celebration of small batch spirits.

The Micro Spirits Odyssey, created by Hush Cocktails (www.hushcocktails.com) expressly for the Manhattan Cocktail Classic (www.manhattancocktailclassic.com), is a daylong event co-hosted by Chef Alexandra Guarnaschelli of Butter (www.butterrestaurant.com) comprised of a series of seminars and spirits tastings paired with the perfect small bites to honor the small artisan producers and welcomes the imbibers who love them.

Erin Williams of Hush explains why it came together, “What we at Hush Cocktails love about this event is that it is aimed at promoting the ‘underdog’ – that small producer who gets shut out of other events because they may not have the marketing budget that allows them to participate and get the exposure they deserve. The Micro Spirits Odyssey is being hosted in an elegant space, with exquisite cocktails and culinary pairings which is a luxury many of these small batch micro distilleries could not afford to produce on their budgets like many of the more prominent and established brands are able to do. As a small business ourselves, we understand the importance of support from our peers, and we wanted to extend that support to the folks who make our job possible- the creators and producers of spirits. Every big brand and company that exists today started out small, and with the support of our fellow boozehounds and connoisseurs alike making this event a success, we hope to create a community that can help build and shape our passions to evolve with success, and of course, a simply marvelous time!”

You can’t help but marvel at the lineup of seminars which will enable you to explore various aspects of the growing artisan distillery movement (see schedule below) and you’ll be wowed by the offerings of participating spirits producers (see list below) who will be pouring tastes in “Ground Control” as customized cocktails are offered by Hush Cocktails and guest bartenders: Eryn Reece of Mayahuel, Yael Vengroff of Pegu Club, Frankie Marshall of Clover Club,

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