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–Distilled Spirits Council identifies several programs Sunday sales could save from extinction–
Hartford, CT – Repealing Connecticut’s outdated ban on Sunday alcohol sales could generate as much as $8 million in new revenue for the state, which according to the Distilled Spirits Council is revenue that could protect several other important programs from being cut in Governor Malloy’s “Plan B” budget proposal.
“Sunday sales would create jobs for package store owners while also saving jobs destined for extinction from harsh budget cuts,” said Council Vice President Jay Hibbard. “It’s irresponsible for lawmakers not to exhaust the positive revenue-raising options before resorting to such harsh cuts.”
Of the 22-page “Plan B” proposal presented by Governor Malloy to the Legislature, the Council identified several examples of funding for programs that could be saved if Sunday alcohol sales were adopted, including: community health funding, public safety funding and education funding. Specifically, the Council cited any one of the following cuts as examples:
The council also highlighted funding cuts to the arts and the environment, for which Sunday sales could mitigate, including:
“It’s the duty of the Governor and state legislators to provide adequate funding and support for Connecticut’s important programs,” Hibbard said. “How can you justify leaving millions of dollars on the table when you’re making cuts to all these critical areas?”
Hibbard noted that Connecticut remains one of only two states in the entire nation that continues to prohibit Sunday alcohol sales of beer, wine and distilled spirits. Georgia passed local option Sunday sales legislation in April to become the latest in a national trend of states (15 states since 2002) to pass Sunday alcohol sales.
In honor of Alcohol Awareness Month, a local cardiologist offers a look at the relationship between alcohol and your heart
(April 12, 2011) Bradenton, Fla. — When it comes to alcohol and your heart health, the information out there can be a bit overwhelming. On one hand, you hear that alcohol can offer some heart-healthy benefits. On the other, drinking could cause damage to your heart. So, then, what is the truth behind alcohol and your heart? The short answer is, well, both.
When it comes to alcohol consumption, it’s all about moderation. In other words, if you do decide to drink to improve heart health, do so in very small doses. The kind of alcohol you drink matters, too. In honor of Alcohol Awareness Month, Dr. Geraldo A Ramos, M.D., cardiologist at Bradenton Cardiology Center, gives us a better look at the relationship between alcohol and your heart’s health.
Here’s To Your Heart
“The possible heart benefits of alcohol primarily have to do with its affect on atherosclerosis,” says Dr. Ramos. “This condition occurs when cholesterol deposits build up in the arteries, potentially leading to a heart attack. However, alcohol – in moderation – may decrease the chances of developing this disease.”
To help you better understand how alcohol can decrease the risk of this disease, it’s helpful to know a little about cholesterol. There are two very different kinds of cholesterol that affect your heart: LDL, also known as “bad cholesterol,” and HDL, or “good cholesterol.” Having too much LDL and too little HDL can lead to the build-up of harmful plaque in the arteries, which can cause clots, heart disease and eventually a heart attack. However, high levels of HDL can prevent these build-ups, protecting the heart from atherosclerosis.
And that’s where alcohol comes in to play its part. Small amounts of alcohol have been shown to raise the levels of good cholesterol in the body and possibly prevent clotting. According to the American Heart Association, this is because ethanol (alcohol) may cause HDL proteins to travel more quickly through the bloodstream, increasing HDL levels and improving heart health.
What About Red Wine?
Red wine has been the focal point of many studies between alcohol and heart health. It has shown to offer the same benefits as other forms of alcohol, but it does have one additional ingredient that may make it slightly more heart-healthy. This ingredient, called resveratrol, is an antioxidant that helps protect the lining of the heart’s blood vessels and comes from the grape skins used to make the wine. Because red wine is fermented with these skins longer than white wine, red wine contains more of this healthy ingredient.
But before you pop that cork, it’s important to know that you can get the same antioxidant benefits from fresh grapes or grape juice. So for those who do not currently drink alcohol, these may be a better option for getting heart-healthy resveratrol.
Do other types of alcohol – like white wine or beer – have the same effect?
White wine fans – you, too, can now raise your glass and get in on the heart-healing benefits of wine. New research suggests the pulp of the grapes used can be just as heart-healthy as the skin.
As for beer and hard liquor, some studies suggest the folate in beer may help lower the risk of cardiovascular disease. In fact, a few studies have also found that cardiovascular patients who drink one beer a day live longer. And when it comes to hard liquor, a French study found it does in fact help reduce bad cholesterol, but not as much as red wine.
Moderation, Moderation, Moderation
So while alcohol has shown to have some heart-healthy benefits, before you go have a few drinks in honor of your body’s most important muscle, remember that moderation is key. “Healthy ‘doses’ of alcohol are small ones and only beneficial for some – not all – people, “says Dr. Ramos, “and these amounts differ between men and women.”
According to the American Heart Association, moderate drinking for healthy men means no more than 2 glasses per day, and for healthy women, no more than one glass a day. One approved glass of alcohol consists of:
• 12 ounces of beer
• 4 ounces of wine
• 1.5 ounces of 80-proof liquor
• 1 ounce of 100-proof liquor
It is extremely important to be aware, for example, that the average glass of wine at a restaurant is six ounces, which is above a healthy daily limit. Any amount over the approved amount is considered excessive and can have a completely opposite effect on the body, causing more harm than good. Remember that drinking alcohol isn’t like depositing money into a bank account. The heart benefits do not build as you drink more. Strictly staying within these guidelines is the only way to gain any heart-healthy rewards.
It’s Not For Everyone
For those who are not in good health or do not already occasionally consume alcohol, it is not recommended that you consider even moderate alcohol consumption for heart health, as it is not risk-free and can cause serious health consequences in many people. Even minimal alcohol use is not recommended for those who:
• have had a previous heart attack
• have heart failure or other heart condition
• do not already drink alcohol
• are pregnant or trying to get pregnant
• have had a hemorrhagic stroke
• have liver disease
• have pancreatic disease
If you’re unsure if approved amounts of alcohol are safe for you, Dr. Ramos recommends consulting with your doctor first. Together you can determine your level of health and whether you’re healthy enough to have an occasional drink.
And remember, many other lifestyle changes have proven to be more beneficial than alcohol consumption in promoting heart health. The same old things we’ve all heard time and again still ring true: exercise every day and eat a low-fat, low-sodium diet.
However, if you’re in good health and want to engage in a little heart-healthy red wine, go ahead – cheers to your heart! (But only a little).
Local Independent Businesses Reflect on Tradition, Jobs Provided in Communities
Bethesda, MD – April 29, 2011 – This May, America’s Beer, Wine and Spirits Retailersencourage everyone to recognize their local bars and taverns by celebrating Tavern Month. Tavern Month is a chance to raise awareness of the long-standing role of local bars and taverns in communities large and small across the United States.
Long known as the “Friendliest Place in Town”, the American bar and tavern represent the best of social culture and the community spirit that is at the core of the country’s civil fabric. Bars and taverns give to thousands of charities, provide millions of jobs and entertain tens of millions of patrons each year.
“Ask just about anyone 21 years of age and older and chances are they have been in a bar or tavern to celebrate good times with good friends,” said ABL executive director John Bodnovich. “We should never take for granted the role local bars and taverns play in American culture.”
“We’re raising a glass to the more than three hundred thousand bars and taverns this May, and the people who help provide memorable moments to millions of Americans each year, and jobs to millions more,” said Bodnovich.
Today’s bars and taverns reveal the changing cultural norms of the country while still reflecting the fiercely independent spirit of bar and tavern owners.
Bar and tavern owners continue to place a strong emphasis on responsible service by training employees and incorporating programs to prevent drunk driving and underage access to alcohol.
“Bar and tavern owners understand the responsibility that comes with serving beverage alcohol and they take it very seriously,” said Bodnovich. “By using technology, training, and partnering with other members of their communities, they are doing their part to thwart underage access and alcohol misuse.”
As the retail tier of the Three-Tier System, bar and tavern owners work with state regulators and elected officials to support sensible beverage alcohol policy. They are the face of the broader hospitality industry and are quick to take up arms against those who would attack their lawful businesses.
Bars and taverns are also places where trends and tastes are developed and customers can sample from a vast variety of products. Each independent bar and tavern maintains its own unique identity and appeal to its customers. Whether it’s a wine bar, a corner pub, a trendy lounge or a family-owned and operated tavern, they all provide a setting for meetings, remembrances and celebrations that is unique to their geographic area and customers.
Tavern Month has been celebrated each May for 58 consecutive years by American Beverage Licensees, the largest national trade association dedicated to supporting and promoting the beverage alcohol retail community, and its on-premise predecessor, the National Licensed Beverage Association. ABL is joined by its state and local bar & tavern association affiliates this year to spread the word that May is Tavern Month…Let’s Celebrate!
*****
About American Beverage Licensees (ABL)
American Beverage Licensees (ABL) is the preeminent national trade association for beverage alcohol retailers. Its members are comprised of on-premise and off-premise licensees who provide hundreds of thousands of jobs and annually infuse millions of dollars into the American economy. To learn more about ABL, visit www.ablusa.org.
A Great Way To LearnWritten: Apr 27 ’11
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freebird91’s Full Review: Ray Foley – Bartending for Dummies | ||||
My best friend of 23 years, owns a bar in the town where i live at. She’s always telling me about the drinks her and the other bartenders make. I was curious, and decided to pick up this book. Being I’m just a beer drinker (once in a while a simple mixed drink), I figured this book would give me an idea of what’s out there.
Bartending For Dummies is the best book I ever purchased! It gives you the basics of what you’ll need to fix drinks, it shows you what each glass looks like, and what they called. Not sure what glass to use for what drink? No problem, each recipe has an indication of the glass next to it. It will also let you know if the drink is a cocktail or not. The recipes are in alphabetical order, so if you need to know something… just flip through the pages. I never knew some of the names of drinks I’ve seen poured, but I’m starting to learn a few of them. The warnings, tips, and other notes are a plus. Especially if you’re like me and know little about mixing drinks. Ray Foley did an amazing job with this book, he’s also the author of “Running A Bar For Dummies”. My friends actually purchased this book, when they were looking into taking over the bar. I plan to purchase this one, next. Sadly, my best friend lost her husband back in January of this year (he was like a brother to me), and she’s left to run the place by herself. I’ve been reading up on this book more and more, to see if I have what it takes to help out. If you plan to wok at a bar anytime soon, or thought about building a home bar, this book will get you started on the right foot. It gives you tips on what you’ll need to get your home bar set up, the tools and charts for measuring. I highly suggest purchasing o borrowing this from a friend who owns it. With over 300 pages, and plenty of recipes… you’ll have plenty to learn. There are several versions out there, the current one is the 4th Edition, it has an image of a couple Martini glasses on the cover. I’ve found out that some of the recipes are named different, I’ve run acrossed a few that have alternative names mentioned. It gives you several versions of a drink, as well. I’ve seen my friend make a Chocolate Martini different than others, but that’s what makes a bar unique in my opinion. So this book could also be a great way to see what you can change up. I give this book a rating of 5, it’s well put together and like i said earlier… has everything you need to get going. Recommended: |
Claud, now known as Zag, lives in a small efficiency apartment above his brothers’ restaurant, Chez Pierre (his brother’s name is Irving), bought by his parents after his father sold his hedge fund for $40 million.
This is where Claud, now Zag, keeps his $2 million collection of oil and vegetables, as well as his collection of bar napkins — 6,669 different ones, to be exact. (He sells his own witty bar napkins with sayings like ‘Last Call’ and ‘Is That Your Cocktail?’, six for $40.) He also has 3,200 books on everything.
Claud/Zag said in an English-French accent, “I have served every President since Eisenhower and every head of state in the world, three popes, 72 Academy Award winners, and 12 queens including Elton John.” He has also been a consultant to 320 liquor and spirits companies.
The co-creator of the Mojito and the Cosmopolitan, he has traveled the world six times serving and promoting his creations. For the last 11 years, he has been a judge at the Best Ultimate San Francisco-New York Mighty Contest Challenge. He is only 40 years old.
The many names Claud/Zag has gone by are: Bar Emperor, Master Mojo Up-To-Date Mixman, and Bar Genius Guru.
He has spoken and taught at Drinks of the Decade, “Hey I Know What I’m Doing & You Don’t” seminars, Bar Brilliance (a $3,000 three-day course in Camden, NJ.), and has written for every major magazine and newspaper in the free world. He is the featured writer for 200 trade publications, including LeaveMyDrinkAloneIAmGoingToTheBathroom.com. Not to mention, he has written the bestseller of all drink books, It’s All About Me, I Am the Greatest (Limited Edition of 15).
In my brief and scary conversation with Zag, who just changed his name to Cocktail, he began, “Any person can make a cocktail, but can they make up a great recipe using a lot of Velvet Falernum? I don’t think so. Only I can, and “I” is my favorite word.”
Zag/Cocktail was then joined by his four public relations firms, and I had to leave. It was much too crowded in his small apartment with his $2 million worth of oil and vegetables, 6,669 bar napkins, and 3,200 books on everything. But I did get two of his favorite recipes he created for the world.
World’s Best Cocktail
Muddle with a BarGenius muddler (available online from LeaveMyDrinkAloneIAmGoingToTheBathroom.com) for six minutes and then blend all ingredients.
Serve in a very tall glass. Garnish with a watermelon wedge.
I Can’t Believe I Drank the Whole Thing After My Bicycle Broke Cocktail
Shake 18 times. Serve in eight shot glasses with a bologna slice.
APRIL FOOLS! Or is it… ?
Read more: http://www.thedailymeal.com/exclusive-interview-bar-genius#ixzz1IfCTQRDJ
What’s in a Name?
Cognac can be produced only in the legally defined region of Cognac, France, located between the Atlantic and Massif Central — specifically, at the junction between the oceanic and continental climate zones. The region also straddles the dividing line between northern and southern climates. These four influences create a multitude of microclimates. In addition to the unique climate, the characteristics of the soil also foster a range of wine and, consequently, cognac. In 1909, the French government passed a law that only brandy produced in the “delimited area” surrounding the town of Cognac can be called as such.
How Cognac is Made?
The arduous, time-honored distilling and aging process is what makes this product so special. The cognac we drink today is made using methods that date back to the 17th century. The two-stage distillation process begins by obtaining a first distillate, known as brouillis, which has an alcohol strength of 28% to 32%.
The brouillis is then returned to the boiler for a second heating, which produces a liquor known as la bonne chauffe. The beginning and the end of this distillation (the head and the tail) are discarded, leaving only the heart of the spirit which becomes cognac. The cognac is then sent to rest in oak casks made from wood from the Limousin and Troncais forests.
Maturing slowly over long years in cellars, cognac acquires a smoothness and flavor beyond comparison. The wood and the dark, saturated atmosphere of the cellars work together to develop the aroma of the cognac to its fullest potential. All cognac is 80-proof and aged a minimum of 30 months.
What Are All Those Letters on the Label?
When shopping for cognac, you’ll see all kinds of designations on the labels of various brands — Courvoisier V.S., Martell V.S.O.P., and Rémy Martin X.O., for example. The letters and phrases after the brand name are a general indication of the age (and, in turn, of the expensiveness) of the cognac.
Every major brand produces cognacs of different ages. When one of the following designations is used, it indicates the age of the youngest cognac included in the bottle’s blend.
• V.S. (Very Special): Aged 2 to 4 years.
• V.S.O.P. (Very Superior Old Pale): Aged 4 to 6 years.
• X.O. (Extra Old): Indicates the oldest cognac made by a particular house, as do the words “Extra” or “Reserve.” It is aged at least 6 years but usually around 20 years.
Read more: http://www.thedailymeal.com/bar-basics-cognac#ixzz1HdH7BCqp
For many women, nothing beats a great cocktail or a great shoe. Pair the two together and get ready for the best night of your life! VOGA Italia Wine conjured up some delicious wine infused cocktails that can be enhanced when paired with the perfect Donald J. Pliner or Lisa for Donald J. Pliner shoe. Please let me know if you are interested in receiving further information, hi-res images or samples.
VOGA Italia Wine Infused Cocktail | Donald J. Pliner or Lisa for Donald J. Pliner Shoes |
FLIRTINI
1 Shot Vodka VOGA Pinot Grigio Sparkling Lime Juice Pineapple Juice
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A VOGA FLIRTINI is best paired with theINK Lisa for Donald J. Pliner shoe
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VOJITO
3 Lime Squeezes (then discard) 1 oz. Simple Syrup 5-6 Mint Leaves 3 ½ oz. VOGA Pinot Grigio Sparkling
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A VOGA VOJITO is best paired with theMADDIE Donald J. Pliner shoe
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VOGATINI
Cranberry or Pomegranate Juice Vodka VOGA Pinot Grigio
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A VOGATINI is best paired with theMAGDA Donald J. Pliner shoe
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GIOIA
3 Shots Orange Juice 2 Shots VOGA Pinot Grigio 1/3 Shot Vodka 1/3 Shot Triple Sec 1/3 Shot Gin 1/3 Shot Passoa
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A VOGA GIOIA is best paired with theISAS Lisa for Donald J. Pliner shoe
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VOGA SPRITZ
6 oz. of VOGA Sparkling 4 oz. APEROL or CAMPARI A Splash of Seltzer or Soda Water Ice Cubes and a Slice of Orange
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A VOGA SPRITZ is best paired with theGYL Donald J. Pliner shoe
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Restaurants also experimenting with coconut water
Source: NRN
By Ron Ruggless
January 27, 2011
More restaurants, from independents to major chains, are embracing coconut water and “super fruits” on their bar menus.
So-called “super fruits” are high in antioxidants, which some research links to improved health for their effect on free radicals responsible for prematurely aging of cells. Among them are açai, dark berries, goji berry and pomegranate.
Cindy Busi, worldwide beverage director for the 135-unit Hard Rock Café, said the chain is using berries in several of its drinks, including mojitos.
“One of the trends that we’re seeing in the culinary side as well as beverage is the use of ‘super fruits,” she said during the chain’s Global Conference 2011 this week at a new resort-casino property in Punta Cana, Dominican Republic. “You see açai. You see blackberries, blueberries, raspberries used in many, many ways. And we incorporated that into our cocktail selection.”
Busi said Hard Rock also has started using coconut water in drinks, such as the Blackberry Smash with coconut rum and muddled berries as well as the Fountain of Youth with açai vodka and basil instead of mint. The coconut water is offered in non-alcoholic beverages as well, she said.
. Z’Tejas, a casual-dining chain based in Scottsdale, Ariz., offers a “super fruit” margarita with tequila, orange liqueur, a fruit mix and lime juice with a raspberry-sugar rim.
. Westin Hotels and Resorts last summer offered a range of cocktails based on the “SuperFoodsRX” series of books. The cocktails, created by Francesco Lafranconi, director of mixology for Southern Wine & Spirits of America, were featured at more than 70 properties and included such ingredients as blueberries, ginger, green tea and honey in mojitos.
. Last year, Urbana Restaurant and Wine Bar in Washington, D.C., used coconut water ice cubes in a cocktail called Far Land Fare, which included saffron vodka, kaffir lime vodka, cilantro-infused corn syrup and lime juice
New York, N.Y. – Jan. 31, 2011 – Dos Equis, the fastest growing premium Mexican beer in the U.S., and perennial favorite of the Most Interesting Man in the World, celebrates a crowning achievement – Becoming the first beer brand globally to reach the coveted milestone of 1 Million ‘Likes’ on Facebook.
“We are absolutely thrilled and honored,” said Paul Smailes, Senior Brand Director for Dos Equis, Heineken USA. “Consumers continue to show their enthusiasm and passion for the brand unlike anything we could have imagined.”
The brand has experienced incredible growth in the social media space over the past 16 months, particularly on Facebook, where Dos Equis added over 800,000 fans in 2010 alone. Even though Dos Equis is sold in a number of other countries including Mexico, Australia, and Canada, 95% of the Facebook fans are US residents.
Providing rewarding content that builds on the brand’s iconic and award winning Most Interesting Man in the World campaign has been a critical component of the success. “Our goal was to provide an interactive environment for the brand to engage with our loyal enthusiasts, and provide them an opportunity to share their own passion for the brand with others.” continued Smailes.
The Dos Equis fans are incredibly active, generating between 100 and 1000 wall posts per day most of which are linked directly to the Most Interesting Man in the World campaign.
Smailes concluded, “We are very thankful for the response from our loyal fans, and very impressed with their creativity, and their unified approach of self-policing and discouraging off topic messaging. They have been great brand guardians and we hope to continue rewarding them with rich and interesting content in the future.”
Euro RSCG New York, Momentum Media Solutions and Facebook have been critical partners in this accomplishment to which the Dos Equis brand team are very thankful.
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