The martini is one of the best known cocktails in history and on June 19th we celebrate it with Martini Day! Though we do not know the true origins of this iconic drink, one thing is for sure…they are delicious! Whether you like them up, on the rocks, shaken, stirred or dirty, we have a martini for you.
Raspberry Blush
2 oz. Sobieski Raspberry Vodka
¾ oz. lime juice
¾ oz. simple syrup
½ oz. pomegranate juice
Raspberry and mint sprig for garnish
Combine all the ingredients in a cocktail shaker with ice, except the pomegranate juice. Shake and strain into chilled martini glass. Top with pomegranate juice and garnish with raspberry and mint sprig.
Created by Kim Haasarud, Liquid Architecture for Sobieski Vodka
CAMUS-Politan
1 ½ oz. CAMUS VS Elegance Cognac
¾ oz. orange liqueur
¾ oz. cranberry juice
¼ oz. lime juice
Lime twist for garnish
Combine all ingredients with ice and shake. Strain into a martini glass. Garnish with a lime twist.
The Green Hour
1 oz. Lucid Absinthe
1 oz. melon liqueur
1 ½ oz. lemonade
½ oz. sweet ‘n sour mix
Top with lemon-lime soda and seltzer water Lime wheel for garnish
Squeeze lime and drop into shaker. Shake and strain into martini glass. Top with a splash of lemon-lime soda and seltzer water. Garnish with lime wheel and serve.
GUY FIERI FIRES UP THE GRILL AT BALLY’S ATLANTIC CITY THIS SUMMER WITH NEW RESTAURANT
One of America’s Most Iconic Celebrity Chefs Will Debut His First Atlantic City Concept in Summer 2014
Tweet it! Attention #Flavortown! @GuyFieri to add three new locations with @CaesarsEnt in @BallysAC
Atlantic City, NJ (May 28, 2014)– Bally’s Atlantic City announced today that it will add chef, restaurateur and Emmy Award winning TV Host, Guy Fieri to its growing roster of chef talent. The restaurant, which will overlook the beautiful beaches and Boardwalk of Atlantic City, is slated for an early Summer debut.
“Atlantic City truly has become a foodie destination and visitors can now add Bally’s to their dining ‘must do’ with the addition of Guy Fieri’s Chophouse at Bally’s,” said Kevin Ortzman, President – Caesars, Bally’s and Showboat Atlantic City. “Guy’s contagious enthusiasm for his food and his fans, made this an important partnership for us at Bally’s and we cannot wait to welcome him back to Atlantic City this summer,” added Ortzman.
A unique twist on the classic steakhouse, the restaurant will feature a menu of popular signature dishes with New Jersey flare, such as the Java Rubbed Ribeye Chop, Filet with Roasted Garlic and Brown Butter, Spicy Bloody Mary Jumbo Shrimp Cocktail, Jersey Shore Clams Casino, Jersey Tomato Salad and Cape May Fried Flounder. A mash up of flavors and classic styles, Guy’s new restaurant will include a bevy of steak and seafood options inspired by a resort dining culture and Atlantic City overall.
Fieri’s new concept promises ‘simple with a twist,’ not just a traditional steakhouse. The main bar, which spans the length of the entire restaurant, will include unique California sourced wines, a robust selection of craft beers on tap, and spirits from a small batch distillery. The restaurant decor will be reminiscent of Guy’s style with stainless steel and brass accents.
About Guy Fieri
Guy Fieri, chef, restaurateur, New York Times Best-Selling author and Emmy Award-winning host began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father called “The Awesome Pretzel.” By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine and the lifestyle associated with it. In 1996, Guy launched his culinary career with the opening of Johnny Garlics, his first restaurant based in his hometown of Santa Rosa, California with business partner Steve Gruber. Since the opening of the first Johnny Garlics, Guy has gone on to create a culinary empire as a popular TV host, chef of seven acclaimed restaurants and New York Times Best-Selling cookbook author. In 2006, Guy Fieri premiered his first show, Guy’s Big Bite on Food Network. Today, this “Culinary Rock Star” also hosts top-rated shows including Diners, Drive-Ins and Dives, Guy’s Grocery Games and guest judges on Next Food Network Star. Guy also collaborates with Rachael Ray in the star studded competition series, Rachael vs. Guy: Celebrity Cook-off and Rachael vs. Guy: Kids. Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in Hospitality Management. Fieri, most recently, was awarded an honorary doctorate from UNLV for his public service and commitment to the university.
About Caesars Entertainment
Caesars Entertainment, the parent company for Bally’s, also announced today that the company is expanding its relationship with the Emmy Award winning TV Host and chef with additional concepts in Baltimore and Laughlin, Nevada, both earmarked for a 2014 debut. This comes on the heels of the opening of Guy Fieri’s Vegas Kitchen & Bar at The Quad Resort & Casino in Las Vegas.
As we raise a glass to Lucid on National Absinthe Day, Lucid Absinthe invites you to join them in a cocktail and a Facebook chat with Ted Breaux (“The father of modern Absinthe”) Live from the Combier Distillery in France, where Lucid is made. Check thier Facebook page for times and giveaways.
The Green Hour – In the 1860s, 5pm was known as l’heure verte or The Green Hour
1 oz. Lucid Absinthe
1 ½ oz. melon liqueur
splash of ginger ale
2-3 lime wedges
lime spiral for garnish
In a rocks glass, muddle lime wedges. In a shaker add ice, Lucid Absinthe and melon liqueur. Shake vigorously and strain into muddled rocks glass. Top with a splash of ginger ale and garnish with lime spiral.
1 oz. Lucid Absinthe
2 oz. pineapple juice
2 oz. lemon-lime soda
6-8 mint leaves
2 lime wedges
In a tall glass, muddle mint leaves and a lime wedge. Add ice, Lucid Absinthe, pineapple juice and top with lemon-lime soda. Garnish with a mint sprig and a lime wedge.
Lucid Cooler – a fresh drink to help us welcome spring
2 oz. Lucid Absinthe
1 oz. St. Germain Elderflower Liqueur
1 oz. simple syrup
1 oz. fresh lime
1 oz. ginger ale
fresh basil leaves
fresh grapes
Muddle basil leaves with simple syrup in a rocks glass. Add ice, Lucid Absinthe, St-Germain, fresh lime and ginger ale. Garnish with fresh grapes.
Les Bontemps: A classic version of an Absinthe Suissesse
1 ½ oz. Sobieski Vodka
½ oz. Lucid Absinthe
½ oz. cream
½ oz. simple syrup
1 egg white
Add all ingredients in a shaker and shake vigorously without ice. Then, add ice and shake again. Strain and serve in a tall glass.
CAMUS Carnival:A festive version of a Vieux Carré.
1 oz. CAMUS VS Elegance Cognac
¾ oz. rye whiskey
¾ oz. sweet vermouth
1 dash of Peychaud’s Bitters
1 dash of Angostura bitters
Add all ingredients into a shaker and shake. Strain and serve in a rocks glass.
More Beads:Lucid Absinthe gives a unique twist to a traditional Sazerac.
1 oz. Lucid Absinthe
2 oz. rye
3 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
1 sugar cube
1 lemon peel
Fill a rocks glass with ice and set aside. Muddle the sugar cube and bitters in a mixing glass. Add the rye and ice and stir to chill and dissolve the sugar. Dump the ice out of the rocks glass and rinse with Lucid, discard excess. Pour the contents of the mixing glass into the rinsed rocks glass. Rub lemon on the rim.
THE PERFECT MIX Husband and Wife Team at Helm of BARTENDER® Magazine —
Business Partners and Life Partners: The Perfect Love Story —
Wall, NJ February 11, 2014 – Ray and Jackie Foley are a typical New Jersey suburban couple — they split household chores, take care of their son, the lawn & garden, and vacation at the shore. But there’s nothing ordinary about them. Unlike most of their neighbors who scurry off each morning to their respective jobs, Ray and Jackie go upstairs to their home office and together publish the largest on-premise magazine in the world, BARTENDER® Magazine.
The popular magazine, which Ray and Jackie started 35 years ago, far out sells and has long out-lasted numerous rivals and out and out copy cats. Over 150,000 bartenders and restaurant professionals around the country read BARTENDER Magazine for its cocktail recipes, feature articles about new products and industry news, profiles of people and bars, jokes, trivia, special offers, and the Foley’s unique brand of clever humor. And as if that wasn’t enough, Ray and Jackie also manage a thriving book publishing business.
To uncover the recipe for Ray and Jackie’s successful publishing empire is to first examine what makes for a successful marriage. Ray and Jackie met in 1980 while both were bartenders at The Manor, a 1,500-seat restaurant in West Orange, NJ. Brought together by their mutual love of cocktails, spirits and bartending, they soon married, and together embarked on their journey to becoming thriving publishers and made-in-heaven business and life partners.
“If not for Jackie, I never would have gotten this far,” Ray says. “Not only did she work three jobs to support me and the magazine when we were first getting started, she has always been my biggest champion and my motivation for everything I do. Everything about BARTENDER Magazine is truly a love story.”
From the moment the first issue of the magazine was published 35 years ago, Ray and Jackie together have aggressively sold advertising, written content, developed the subscriber list and managed production of the magazine — and they still do to this day.
“BARTENDER Magazine was the first true magazine for people who work on-premise, who have daily direct contact with their customers, and better know what to suggest when they’re asked what’s good or if they’ve heard any funny stories lately,” says Ray. “It was the first time that a magazine recognized and championed the hard work of pouring professionals, and people in the industry sincerely appreciated that and supported the magazine.”
In 1983, after 20 years as a bartender and restaurant manager, Ray left The Manor to devote his full efforts to BARTENDER Magazine while Jackie held numerous jobs to financially support their budding business, and to learn skills she’d need as a magazine publisher. Together they grew the magazine from a little-known quarterly publication with an initial circulation of 7,000 copies, to a respected glossy, quarterly magazine that today, with a circulation of over 150,000 copies, is the largest on-premise magazine in the world, out-selling and out-lasting numerous rivals.
“People ask us all the time what it’s like to live together and work together. For us it goes hand-in-hand. There’s simply nobody I’d rather spend my days with than Ray,” says Jackie. “We love each other and we love what we do.”
In 1995 Ray and Jackie started www.Bartender.com which now receives between 600,000 and over 1 million hits per month .
In recent years, Ray Foley has become a book author and publisher and today has 14 popular cocktail and bartending guides to his credit, including: Bartending for Dummies™ (5th edition), Running a Bar for Dummies™, Spirits of Ireland, The Book of X-Rated Drinks, The Ultimate Little Shooter Book, The Ultimate Cocktail Book, The Ultimate Little Martini Book, The Ultimate Little Blender Book, The Ultimate Bartender’s Guide, Tequila 1000, Rum 1000, Vodka 1000, Beer Is The Answer – I Don’t Remember The Question, and God Loves Golfers Best. Jackie’s books are Skinny Cocktails, The Pink Drink Book and Girls Night Out.
“People are always interested in learning cocktail recipes and how to properly mix drinks,” Ray explains. “Through BARTENDER Magazine, and my own work as a bartender for so many years, I’ve learned just about everything you can know about cocktails and pouring, and I thought writing books would be a great way to share my knowledge with a wider audience. Not to mention, I have a lot of fun doing it!”
While fun truly is the name of the game in the Foley’s business, they also acknowledge the serious side of bartending and have taken lead roles in helping address important issues affecting the industry. Ray and Jackie have long been involved in responsible drinking initiatives and seminars to educate bartenders about the dangers of excess drinking and promoting moderation in alcohol consumption.
“I love what I do,” says Ray. “And to think, back when I left my bartending job to become a magazine publisher, Jackie was the only person who thought it would last — and she was right…
Liven up your holiday party by bringing the party in a jar – Ole Smoky! Your hostess will absolutely love Ole Smoky’s® Moonshine Cherries™.. after all they are an Appalachian party tradition! Each jar is hand filled with fresh maraschino cherries soaked in Ole Smoky’s® 100 proof moonshine. Retailing at around $20-$25 per bottle with slight fluctuations by city, state and retailer, this hostess gift will easily outshine those holiday Pinterest recipes any day!
Garnish any cocktail with the cherries or add them to the top of your sundae to add some zing. You can even use the cherry shine left behind… there are endless ways to serve up Ole Smoky Moonshine Cherries™ in the kitchen!
For more info on Ole Smoky Moonshine, please visit their website www.olesmokymoonshine.com. Available at BevMo, Sam’s Club and a variety of retail locations, utilize the convenient ‘Get A Jar’ feature on the Ole Smoky website (http://olesmokymoonshine.com/get-a-jar) to locate the closest retailer near you! You can also find Ole Smoky on Pinterest, Facebook, Twitter @OleSmoky and Instagram @olesmokymoonshine.
Lady Gaga, Eminem, Arcade Fire…need we say more? These are just a few names performing at the inaugural YouTube Music Awards on November 3rd in NYC! Just blocks away from where the show will be held, Niccole Trzaska from The Liberty Bar has mixed up some cocktails that are sure to blow the speakers. Your readers will love watching this pro in action using some of her favorite brands; Sobieski Vodka, CAMUS Cognac and Lucid Absinthe. These rock star cocktails are sure to take any viewing party to the next level. Keep the party going by watching and sharing the video below! Recipes and images are also available.
Category-creating brand has a message for traditional beverage alcohol: Since you can’t take the heat, stay out of the kitchen.
MIAMI – October 14, 2013 – Rave Review!™ Original Culinary Spirits™, the first line of spirits produced specifically for cooking,is heading to New York City. Blending quality natural ingredients with an affordable price, Rave Review! is a truly distinctive product which will be available in NYC liquor stores in early October.
“Spirits are purchased for either drinking or cooking,” said Jim Lindner, President and CEO of Restoration Spirits, Inc., who crafted the category-creating portfolio. “Cooking with spirits has not kept pace with the culinary evolution, so we decided to find out how spirits made for cooking would differ from those designed for drinking.”
A panel of award-winning executive chefs, food scientists and culinary experts contributed their food, their experience and their palates to develop the ultimate flavor of each product. The chefs determined that 30% alcohol by volume was ideal for carrying the aroma and taste through the heating process. The resulting liquid lacks an alcohol bite which makes it ideal for the culinary blending of flavors and producing balanced food.
“Heat stability is one of the crucial differences between our culinary spirits and traditional beverage spirits – although ours are still delicious unheated,” said Lindner.
Additionally, the line has 25% fewer calories per serving than many beverage spirits. According to Lindner, the sugar content was purposely kept low to allow for more culinary flexibility. “There’s no taking back sweetness,” he said. “When you are in the kitchen, you know where the sugar bowl is, and with Rave Review! you can always add more.”
In New York City, the Rave Review! portfolio will be distributed by Empire Merchants.
“Empire Merchants is proud to represent Jim Lindner’s visionary new product Rave Review!,” said E. Lloyd Sobel, President and CEO, Empire Merchants, a division of The Charmer Sunbelt Group. “True innovation is the life blood of the wine and spirits industry, and Rave Review! has created an entirely new category – culinary spirits. Every professional or aspiring amateur chef should have the selection of Rave Review! in their kitchen.”
The Rave Review! Original Culinary Spirits portfolio includes:
Rave Review! ™ Original Culinary Brandy™ — Featuring a dash of oak and a hint of orange zest, our Brandy is decadent in desserts, wonderful with savory pork and poultry creations and superb for deglazing pan sauces.
Rave Review!™ Original Culinary Rum™ — Lacking the overpowering sweetness found in traditional rums, our Rum is delicious in recipes ranging from a savory Caribbean black bean dip to traditional rum balls and cake.
Rave Review!™ Original Culinary Blended Bourbon™ — With its slight smokiness and smooth vanilla finish, our Bourbon is ideal in dishes ranging from frosting to BBQ sauce. Better yet – it’s a great substitute for vanilla extract.
Rave Review!™ Original Culinary Blended Hops™ — Featuring an aroma similar to an India Pale Ale, our Hops is a great addition to seafood dishes like steamed mussels and marinades for steak. It even gives a little extra something to roasted vegetables.
Additional flavor extensions are planned next year.
Rave Review! Original Culinary Spirits are available in 200ml bottles (SRP $9.99), and a 1L size ($17.99) is available to the trade.
About Rave Review!
Headquartered in Miami, Rave Review! Original Culinary Spirits™ has created a new category in beverage alcohol – Culinary Spirits. An award-winning panel of chefs, food scientists and culinary experts selected for their experience and diverse culinary styles helped create of a portfolio which brings the best flavors to bear for chefs – professional and amateur alike. Rave Review! Original Culinary Spirits are available in Miami, FL and New York City. For additional information about cooking with spirits, visit RaveReviewSpirits.com.
Did you know that Live and Let Die, the eighth installment of the James Bond franchise, was filmed at Half Moon Resort in Jamaica? In honor of the film, Half Moon has created the Live and Let Die cocktial. View Below