cocktails

Courvoisier Introduces Connoisseur Collection, $3K L'Essence

by Michael B. Dougherty (RSS feed) —

Filed under: Spirits

Courvoisier has one request for the release, next month, of their age-stamped Connoisseur Collection: please, no cocktails.

Sitting down with Pierre Szersnovicz, the cognac house's director of spirit quality control and global brand ambassador, conversation wandered into a discussion of how, and why, someone would create a spirit simply for blending (nay, disappearing) into a mixed drink. While suitable for others, understandably so given the cocktail's continued reign, Szersnovicz emphasized that the newly created Connoisseur Collection was an appeal to the cognac aficionado and not the mixologist. To wit, Courvoisier will release two age declaring bottles in October, a 12-year and a 21-year (like whiskey, both numbers represent the youngest age in the blends). The 12-year old is a blend of stock from the crus of Borderies, Fins Bois and Grande Champagne, while the 21-year old is comprised entirely of the top-tier Grande Champagne. Double distilled, both bottlings are then put through a two-step aging process, first in young French oak barrels and then in reused casks to extract their tannis. The young barrels, which the house selects from a number of areas including Limousin, are given a medium char for subtle wood and vanilla notes, which avoids an aggressive, over-oaked profile. The results are evident in the 12-year, which shows light wood notes, spice and fruit with a finish of cloves and anise. As for the 21-year, the floral notes recede to highlight dried fruit, cooked honey and sandalwood.

And for those whom the market has come back to (or never went away from), Courvoisier introduces L'Essence. Housed in a Baccarat-designed decanter, which requires 30 craftsmen to produce and features a crystal stopper emblazoned with Napoleon's signet, L'Essence de Courvoisier contains a blend of 100 eaux-de-vies stretching back 60 to 70 years. A reliquary-like display box presents the bottle (which can be engraved) upright and illuminated by several LED lights. Wonderfully mature and complex, only 125 bottles will be available in the US, priced at $3,000. As for mixing this one, well, that's your call.

Tags: baccarat, cocktails, cognac, connoisseur collection, courvoisier, decanter, france, LEssence, spirits

Raise a Glass with Boardwalk Empire

by Ariston Anderson (RSS feed) —

Filed under: Spirits, Events

Photo Courtesy of HBO

With the season finale of True Blood last weekend, dismayed HBO fans don't have to wait long for more cutting-edge drama. The much-anticipated 12-episode Boardwalk Empire premieres tonight at 9 PM, from Martin Scorsese and Terence Winter of Sopranos fame. Canadian Club, formerly thought of as your grandpa's whisky, received a new fanbase as the choice drink of Mad Men's Don Draper. Now Canadian Club goes further back in time, partnering with HBO as the unofficial sponsor of prohibition in 1920s Atlantic City.

Canadian Club features prominently in the plot of Boardwalk Empire as battling gangsters fight over wooden cases. During Prohibition, Canadian Club was produced legally right across the Detroit River in Windsor, Canada. It's rumored that it quickly became the favorite of Al Capone, who centered his smuggling business on the fine liquid.

Look out for specially branded CC bottles in stores nationwide, as well as special events as speakeasie-styled bars across Chicago, New York, Los Angeles and Philadelphia. And enter to win the Boardwalk Empire Sweepstakes for a chance to win your own suite for a year at Caesar's Atlantic City. To get ready for the show tonight, grab a bottle and mix up a cocktail. Exclusive recipes after. the jump.

Tags: Boardwalk empire, Cocktails, hbo, Martin Scorsese, Spirits, whisky

Continue reading “Raise a Glass with Boardwalk Empire”

Rémy Martin Releases First Clear Spirit, V

by Michael B. Dougherty (RSS feed) —

Filed under: Spirits

The cognac house of Rémy Martin ventures into new territory this September with V, the brand's first clear spirit.

V (pronounced "vee," a play on the French "vie," meaning "life") is a departure, not only in its composition but also its intent. The spirit is meant to be mixed as a base in cocktails, and Rémy Martin has paired with a NYC mixologist to offer several ways of how to do that. To achieve its clarity, V is produced using fall-harvested grapes from the house's crus in Cognac, which are then distilled in copper pot stills and blended. But instead of going into barrels for aging, this distillate is cold filtered (down to 14F) throughout the winter months and then left to mellow throughout the spring. It is only during the following summer that V goes into bottle and is ready for consumption. The result is a crystal-clear spirit with hints of pear and mint.

We'll avoid any "clearly" puns here and just say that at the moment we're looking forward to seeing how this release will be viewed.

(750ml; $40)

Tags: clear, cocktails, cognac, france, remy martin, spirits

The Best of London Comes to New York: Chef Michael Hartnell of Le Caprice

by Carrie Coolidge (RSS feed) —

Filed under: Dining

Chef Michael Hartnell of Le Caprice in New York.

Luxist had the opportunity to talk to rising star chef, Michael Hartnell, Executive Head Chef at Le Caprice, the fashionable Martin Brudnizki-designed restaurant in Manhattan's Pierre Hotel overlooking Central Park. The 28 year old wunderkind is known for his creative and modern European dishes.

Hartnell has worked for the Caprice Holdings Group for the past six years; prior to opening Le Caprice in New York, he was Head Chef at Daphne's in South Kensington, London.

Le Caprice, which opened in October 2009, is the American outpost of the famous London brasserie that shares the same name.

Luxist: Tell us about your background?

I was born in West London and grew up on the outskirts of London. My big opportunity came at the age of 15 when I did my work experience with my brother at The Ivy in London's West End. After finishing school, I completed my apprenticeship there and at other restaurants including Daphne's in South Kensington where I eventually became Head Chef at age 26 and Locande Locatelli, which is a One Star Michelin Italian Restaurant owned by Giorgio Locatelli.

Luxist: How does Le Caprice reflect your personality and vision as a chef?

Le Caprice embodies everything I love about food: its simple, well-produced and well executed. There is something on the menu for everyone's taste and that is a good reflection of myself. I'm not a complicated cook that likes to over elaborate on dishes, but what we do is done with a lot of passion. I aim to produce simple food using the best produce possible in sync with the seasons.

Luxist: Describe the menu offerings at Le Caprice in New York. What are the specialties? How often will the menu change? Describe your seasonal fare.

Chef Hartnell: We have Breakfast, Brunch, Lunch, Dinner and Bar menus. We have weekly changing specials and we also tweak the a la carte menu on a weekly basis to keep the menu as seasonal as possible. At the moment we are using fantastic fava beans, peas and artichokes. One of my favorite things right now is King Salmon, which we get from Washington State.

Tags: Anna Wintour, awards-main, Chef Hartnell, cocktails, Donald Trump, Glenda Bailey, Le Caprice, luxist-awards, Michael Hartnell, New York, Pierre Hotel, restaurant week, restaurants

Continue reading “The Best of London Comes to New York: Chef Michael Hartnell of Le Caprice”

The Art of the Cocktail Event Serves Drinks in Paradise

by Deidre Woollard (RSS feed) —

Filed under: Luxury Travel & Hotels, Spirits, Events

When it comes to cocktails, why not drink them in paradise? The Halekulani hotel on Waikiki Beach has announced "The Art of the Cocktail" weekend which runs September 17 through September 19. The spirited summit will be staffed by some of the world's most celebrated mixologists including Dale DeGroff, Julie Reiner and Tony Abou-Ganim hosting gatherings and informational seminars. Guests can also take part in hands-on experiences to acquire expert techniques. The full schedule is after the jump.

Tags: cocktails, dale degroff, halekulani, halekulani resort, hawaii, hawaiian, Julie Reiner, mixologists, mixology, simon ford, tony abou-ganim, waikiki

Continue reading “The Art of the Cocktail Event Serves Drinks in Paradise”

Julie Reiner of the Flatiron Lounge Launches New Basil Hayden's Cocktails

by Annie Scott (RSS feed) —

Filed under: Spirits

Expert mixologist and owner of Manhattan's iconic Flatiron Lounge Julie Reiner wants you to drink bourbon all summer long.

Reiner has created two new cocktails using Basil Hayden's Kentucky Straight Bourbon Whiskey, a spirit she has loved since the age of 18 (scandal!). "I started working in a restaurant in Waikiki when I was 18, and I wanted to know what I was serving. I've always thought Basil Hayden's was very mixable. It's spicy, and that flavor comes through in the cocktail."

Basil Hayden's is indeed spicy, and has twice the rye of regular bourbons. Most notably, the body and flavor are significantly lighter than other bourbons or whiskeys, with a kindly alcohol quantity of just 80 proof. Bourbon and whiskey can sound a bit heavy for summertime imbibing, but after trying it for the first time myself on Wednesday, I'd say Basil Hayden's is remarkably refreshing, and I can see why Reiner chose it for Flatiron Lounge's summer menu.

Tags: Basil Hayden, Basil Haydens Bourbon, bourbon, cocktail recipe, cocktail recipes, cocktails, Flatiron Lounge, Julie Reiner, mixologist, mixology

Continue reading “Julie Reiner of the Flatiron Lounge Launches New Basil Hayden's Cocktails”

Cocktail Hour at Post Ranch Inn in Big Sur

by Alison Wellner (RSS feed) —

Filed under: Luxury Travel & Hotels, Spirits

Some people get car sick when they drive up California's curving highway 1 on the Big Sur coast, but I'm of a hearty constitution and just got tired of not being able to properly take in all of that ridiculously beautiful view.

The decision was made: a stop at Post Ranch Inn was in order.

It's really not a resort that welcomes the road weary unless you're planning to check in. There's a guard station which monitors the road up the hill to the property, and the gentleman on duty was ready for my usual ploy "Can I just pop up, I'd like to pick up a brochure," I said, and when he smoothly handed over one, I was left flummoxed. He said something about calling ahead if we wanted to take a look around. "Is there a place we can get a drink," my travel companion wisely asked.

The truth. Why hadn't I considered that? The gates opened.

The view -- plunging cliffs, blue sky, turquoise sea -- is oft described as "drop dead", but I advise raising a toast to it instead. The view from the patio is what you see above. (Imagine it from the guest rooms on the cliff!) The cocktail menu is creative: I was tempted by the "Black Rose", which is Johnnie Walker Black, jasmine liqueur and vermouth; although I'm actually far more of a gin girl, and so the "Soul Flour", with DH Krahn gin, elderberry liqueur, grapefruit juice and absinthe was also tempting.

But there were more miles to cover before I rested, so I went with a glass of wine -- from California, of course. My pour was more generous than my friend's, since I was finishing the bottle. The bartender advised me to sip down the difference before my friend returned from the restroom, so that we might maintain cordial relations for the rest of our trip. That's the kind of barkeep I'll raise my glass to any day.

Gallery: Cocktail Hour at Post Ranch Inn, Big Sur

It's Not a Bad View, Really. (Post Ranch Inn, Big Sur)

Entrance to the Post Ranch Inn Restaurant

Post Ranch Inn Restaurant, as Seen from the Patio

Tags: bartenders, BigSur, BigSurCoastline, california, cocktails, PostRanchInn

Patron Tequila Introduces "The Art of the Drink"

by Jared Paul Stern (RSS feed) —

Filed under: Spirits

Inspired by the number of fresh, mixable ingredients available in the warmer months, Patrón, the world's #1 ultra-premium tequila, is inaugurating a new series called The Art of the Drink dedicated to re-thinking the elements that make up the perfect summer cocktail. For the first installment in the new series, Patrón reached out to mixologists and bar chefs across the country to re-imagine the classic margarita and examine the perfect balance of salty and sweet that has made it one of America's favorite cocktails. Kyle Fountaine, the mixologist at Blackbird in Chicago, created the Rubia Bonita (below, left), re-examining the sour element of the margarita with unripe strawberries, and adding cilantro, lime juice and orange bitters to showcase the balanced flavor of Patrón Silver tequila (above, middle).

Tags: Chicago, cocktail, cocktails, margarita, mixology, New York, Patron, Patron tequila, summer cocktails, tequila

Continue reading “Patron Tequila Introduces "The Art of the Drink"”

World Cup 2010 Cocktails

by Carrie Coolidge (RSS feed) —

Filed under: Spirits

The 19th Soccer World Cup is upon us, taking place in South Africa. There is no better way to kick-off this event than by toasting your favorite team with a delicious cocktail perfect for summer merriment. Here are a few cocktail recipes that include such spirits as VeeV, the World's First Açai Spirit, Bombay Sapphire, Xante and Lucid's absinthe.

Take a look at the following slideshow for a few recipes to experiment with--there are recipes for fans of Brazil (above), England, France, England, Mexico and more.

Gallery: World Cup Cocktails

Tags: Acai, bombay sapphire, cocktail recipes, cocktails, Lucid, VeeV, World Cup, World Cup 2010, Xante

Whipped Lightning, The New Naughty Whipped Cream

by Deidre Woollard (RSS feed) —

Filed under: Dining, Spirits

If you've ever added a little bit of a liqueur to whipped cream you know how decadently delicious it can be. Now alcohol-infused whipped cream is available in a can so you can squirt it directly into your mouth, taking one of childhood's little naughty pleasures to an adult level. Whipped Lightning is a grain-alcohol–infused product with flavors like Cinnamon Whipahol, White Chocolate Raspberry Whipahol, Spiced Vanilla Whipahol and the Amaretto Whipahol shown above. The Whipped Lightning website FAQ contains all sorts of information like the fact that Whipped Lightning does not need to be refrigerated, can't be left in a hot car and is labeled as an alcoholic beverage not a food product. It sells for $10 per can.

Tags: alcohol, cocktails, cream, whipped lightning

Belvedere Introduces Pink Grapefruit

by Michael B. Dougherty (RSS feed) —

Filed under: Spirits

The latest wave of flavored vodkas continues to swell with the release of Belvedere's Pink Grapefruit.

A recent launch party in Manhattan's Meat Packing District included a blending session, food pairings, giant photos of hipster queen Leigh Lezark (the model and Misshapes DJ) and enough pink lighting to rival a "Sex and the City" premiere. It was here that Claire Smith, Belvedere's Head of Spirit Creation & Mixology, led us through a blending tutorial whose purpose was to illustrate the various notes found in Pink Grapefruit, including ginger and lemon, and to dissuade us from thinking that a bottle of vodka and grapefruit is all it takes to replicate. Afterward, we were presented several sweet and savory food pairings with Pink Grapefruit-based cocktails, most of which were so chockablock with mixers as to obscure the spirit itself.

Which brings up a good point: if you're going to choose a vodka for its flavor, a typically ironic proposition, let that flavor express itself. For this Belvedere release those flavors came from Argentinian grapefruit, ginger and Spanish spring lemons. The Polish spirit maker is quick to point out that these are arrived at by means of a maceration process, which removes essences from natural ingredients and blends them back into the vodka, rather than via an injection of sugar or glycerin. The raw ingredients spend four to six weeks soaking in vodka baths before being distilled again to avoid oxidation when put into bottle.

Thankfully the result is a balanced spirit, ideal for sipping or (restrained) mixing, with nary a candy aisle flavor present. Pink Grapefruit is light and citrusy to the nose with hints of vanilla; ginger is noticeable mainly on the finish, and is present on the palate to push the notes of lemon and grapefruit forward. There's even a bit of a creamy texture going down.

(750ml, $39.99)

Tags: belevedere vodka, cocktails, flavored vodka, pink grapefruit, spirits, vodka

Bacardi Debuts Torched Cherry Rum for Summer

by Ariston Anderson (RSS feed) —

Filed under: Spirits

Bacardi flavored rums are unlike any other. In a lineup of unmarked bottles, Bacardi blends always stand out as being the most fragrant. Whether you're a Limon or a Dragon Berry type of rum drinker, your preferred flavor will fill the room with aroma. I attended a Bacardi-hosted event to determine just how they make their varietals so intensely flavorful. In correlation with the summer launch of their latest flavor, Torched Cherry, Barcardi invited journalists to come and mix their own cherry rums.

After learning about each of the various flavors that go into Torched Cherry, we were given a selection of infusions to experiment making our own. While we were given five flavors to come close to the Bacardi original, we weren't given the entire lot of flavors in the mix, thus protecting the prized recipe.

Tags: alcohol, bacardi, bacardi rum, cocktails, rum, spirits, torched cherry

Continue reading “Bacardi Debuts Torched Cherry Rum for Summer”

Manhattan Goes Cocktail Crazy

by Amy Cortese (RSS feed) —

Filed under: Dining, Spirits, Events

This Friday, May 14th, New York turns into the Big Appletini with the start of the Manhattan Cocktail Classic.

The first-ever five-day festival -- "part conference, part cocktail party" as the organizers call it -- features seminars, hands-on classes and tastings to celebrate and explore the culture and the craft of the cocktail.

Discover boutique distillers, blend you own single malt whiskey, trace the history of the martini, celebrate Campari's 150th anniversary, discuss the roots of moonshine in the American South (and its present day renaissance) with a legendary bootlegger, sample Monastic tipples and cheeses, be regaled by tales from behind the bar.... these are just a sampling of the activities on tap.

The events take place at the Astor Center and bars around the city. For the gala kick-off party, top bartenders, chefs and all manner of revelers will take over all four floors of the New York Public Library (so if you find an errant olive among the solemn shelves the next time you are checking out a book, you'll know why).

The Cocktail Classic was dreamed up by thirteen bartenders, educators, bar owners and professional imbibers, including David Wondrich, a cocktail historian and author; Lesley Townsend, founding director of the Astor Center; mixologist Dale DeGroff, aka King Cocktail; and beverage director extraordinaire and Pegu co-owner Julie Reiner, to name a few.

For a complete list of events and tickets, go to http://2010tickets.manhattancocktailclassic.com/. If the event you want is sold out, console yourself with a stiff drink and the knowledge that the Cocktail Classic will return next year.

Tags: Astor Center, boutique distillers, campari, cocktails, manhattan cocktail classic, New York Public Library, single malt whiskey

New York's Top New Outdoor Cocktail Spots

by Carrie N. Culpepper (RSS feed) —

Filed under: Dining

Spring has sprung in the Big Apple and the biggest sign of the season is the new crowds on sidewalks and rooftops. Restaurants' cafe tables have come out of storage and the sidewalks are now packed, Parisian-style, with people-watchers, coffee-sippers and, of course, cocktailers. Whether you're looking for the streetside scene, the hidden garden or the top-of-the-world views from rooftops, there's a new hot spot in New York that fits the bill. Here's where to see and be-sipping this spring.

Tags: brooklyn bridge park, cocktails, Crosby Street Hotel, CrosbyStreetHotel, new york bars, new york dining, new york restaurants, The Standard, The Standard Gril, the standard hotel, the standard hotel new york, the strand hotel, TheStandardGril, TheStandardHotel, TheStandardHotelNewYork, TheStrandHotel

Continue reading “New York's Top New Outdoor Cocktail Spots”

Enjoy Tribeca Film Festival at Home

by Ariston Anderson (RSS feed) —

Filed under: Spirits

2010 marks the eighth year running that Robert De Niro brings his sweeping film festival to the island, and the first year you can experience Tribeca Film Festival Virtual, where you can watch world premieres, shorts, live red carpets, panels and more all from your living room. To celebrate the 2010 Tribeca FF, Stoli, the official vodka and signature sponsor of the fest, has teamed up with B.R. Guest Restaurants to include a special "Leading Lady" Cocktail on the menu, designed by Master Mixologist Eben Klemm, featuring Stoli Vanil, crème de cacao, fresh Blackberries and Blackberry liqueur. The cocktail is available at all B.R. Guests restaurants including Dos Caminos, Blue Water Grill, and Blue Fin during the festival. If you're not in New York for the festival, or near a B.R. Guest restaurant, you can enjoy Tribeca Film Festival Virtual with your own Stoli cocktails at home.Mixologist Charlotte Voisey has designed a series of cinema-inspired cocktails to premiere throughout the festival at exclusive-after screening parties Luxist has the signature cocktail recipes to make at your own cinema events.

Stoli O Cameo
3 parts Stoli® Ohranj
2 parts fresh grapefruit juice
1 1/2 parts simple syrup
1 part fresh lemon juice
Dash of pomegranate juice or grenadine
Mix all ingredients with ice in a cocktail shaker and strain into a chilled martini glass.

Tags: cocktails, drinks, stoli, Tribeca Film Festival, Tribeca Film Festival 2010, vodka

Continue reading “Enjoy Tribeca Film Festival at Home”

← Previous Page|Next Page →