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Mixologists

New Products and Projects for Mixologists

March 23, 2010 By: Jack Robertiello


Kudos to Washington, D.C.’s Derek Brown of the Passenger, often mentioned in NCB Mix, for his James Beard Award nomination. Brown is the only bartender nominated in the “Outstanding Wine and Spirits Professional” category, dominated by winemakers, importers and sommeliers.

The Passenger Washington DC


Drink whiz Ryan Magarian of the consulting agency Liquid Relations will partner with hospitality outlet Blue Blazer Holdings to work on six trial projects in Asia. “These include the development of Professional Cocktail and Spirit Service Cultures at such properties as the Fullerton [Hotel] Singapore, the W Bangkok and the Mandarin Oriental Macau, among others,” Magarian says.


Three years after introducing St-Germain Elderflower Liqueur, Cooper Spirits Company has reintroduced violet liqueur Crème Yvette back to the U.S.  Though New York’s Astor Wines and Spirits sold out almost instantly, we’re told more is being delivered to NYC and Los Angeles, with distribution to expand to Illinois, Washington, D.C., and Massachusetts by May. Historically, Crème Yvette (a blend of blackberries, raspberries, cassis and wild strawberries with dried violet petals and a touch of orange peel and honey) is a critical component in a variety of classic cocktails but has been almost unobtainable for the last 50 years.

Creme Yvette Liqueur


Charlotte Voisey, best known for her Hendrick’s Gin work and glam bartender croquet matches in New York and San Francisco, is hard at work developing Cuban punch recipes for a new Cuban style bar to open in New York’s East Village soon. Part of a cluster of Cuban operations called Cienfuegos, the upstairs bar will take colonial Cuba as inspiration. Ravi de Rossi of NYC’s Death & Company, Mayahuel and Bourgeois Pig is behind the project.


Bitters maven Stephan Berg of The Bitter Truth is backing the broadened introduction of his wares throughout the U.S. by appearing at bars in select cities. His most recent stop was Vessel in Seattle, where he made drinks using his Orange Bitters, Old Time Aromatic Bitters, Jerry Thomas’ Own Decanter Bitters, Lemon Bitters and Celery Bitters.


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