NCB In the House: Ocean Drive’s 17th Anniversary Party
Miami is a city known for its sexy trendsetting side, and when Niche Media CEO Jason Binn began planning a 17th anniversary extravaganza for Ocean Drive magazine, no small production would do. The anniversary party, held on Jan. 14, was a who’s who of Miami tastemakers and trendsetters, including the magazine’s January issue cover girl Kim Kardashian as a host. DJ Mia Moretti set the mood with sound, and more than 800 guests were privy to the preview of the new, redesigned 2010 911 Turbo Cabriolet courtesy of The COLLECTION.
On the beverage end of things, the focus remained trendsetting as well. The beverage sponsors brought something familiar to the bar offerings with Stolichnaya vodka and Land Shark Lager, but one brand was on hand to bring guests something truly fresh and unique.
Xanté, a Swedish-based pear-infused liqueur, launched in Miami and New York in the spring of 2009. Giving Miami citizens the first sips of something special earned the brand a unique place in the hearts of premium spirits enthusiasts as well as a great working relationship with local luxe-lifestyle operation Niche Media. Primed for a national rollout in 2010, Xanté’s involvement in the evening was a great way to thank Miami for stellar beginnings and to introduce out-of-town guests — like myself — to some very tasty cocktails that will soon be available beyond the borders of the Sunshine State.
Some famous faces from the beverage industry were in attendance as well, like Xanté and Cherry Heering CEO Adéle Nilsson and skilled mixologist Ricky Broni, who both flew all the way from Sweden.
“The decision to fly Ricky in was to educate mixologists and bartenders in key Xanté markets including NYC and Miami on Xanté and its versatility,” Nilsson says. “Since Xanté is a new product, it’s important for bartenders and consumers to understand how to use the brand.”
One drink I particularly enjoyed from the evening was the Xanté Berry. Here’s the recipe. Enjoy!
Courtesy of Xanté Liqueur.
1 ½ ounces Xanté
¾ ounce freshly squeezed lemon juice
¾ ounce simple syrup
1 ounce strawberry puree (boiron strawberry coulis is preferred)
2-3 fresh strawberries
Muddle strawberries in a shaker glass. Add all ingredients and shake with ice. Double strain and pour into a chilled cocktail glass with a sugar coated rim. Garnish with strawberry.