The Beverage Network’s 2015 Women to Watch

Posted on | August 27, 2015   Bookmark and Share
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Celebrating eight bartenders at the forefront of establishing women’s leadership behind the bar.

Text by Jack Robertiello, Portraits by Andrew Kist

No one is certain where the quote originated, but in an attempt to make sure Ginger Rogers got the same recognition for her elegant dancing as her more celebrated partner, someone wrote: She does everything Fred Astaire does, but backwards and in heels.

It’s clearly no longer true that a similar special argument needs to be made for women bartenders, although like with much else in Cocktail World, things have shifted dramatically over the last decade. As new career paths open up, competitions highlighting skill become more common and the possibilities of a promising bartending life look better to both men and women. Doors that were once tightly shut have opened, or been kicked down.

It’s not like well-known women bartenders are unique or even a new idea; the creator of the Hanky Panky and famed for holding sway for many years at London’s Savoy Hotel’s American Bar, Ada Coleman set a very high bar at a time when cocktail culture was just emerging. She helped train her more famous successor, Harry Craddock, who included many of Coleman’s recipes in The Savoy Cocktail Book.

It may seem odd, but while women bartenders (“barmaids,” as they were called) were a common sight during World War II, post-war many states banned their employment—it wasn’t until the 1970s that the Supreme Court disallowed that discrimination.

Today, many women stand at the pinnacle of anyone’s list of top bartenders. Audrey Saunders of the Pegu Club is credited by dozens of men and women now running their own bars for the training she provided. Julie Reiner of NYC’s Clover Club made sure her bars similarly became both a launching pad and a finishing school for emerging talent. Bridget Albert trains hundreds of midwestern bartenders annually from her perch at Southern Wine & Spirits. Charlotte Voisey assembled an extraordinary team of bartenders to represent William Grant & Sons’ brands. The list of successful female brand ambassadors and bartenders is so long it calls into question why achieving success as a woman is even remarked upon. As one of our subjects, Lacy Hawkins, says below, “The challenge is that nobody would ever ask a man what the challenges and advantages are for him behind the bar.”

Touché. So just to be clear, we don’t celebrate and profile these bartenders because they are women. Rather, the Beverage Network decided that the uniquely qualified finalists in the immensely successful annual Speed Rack competition deserved attention because it takes top-class skills to get through the nerve-racking heats to finish in the top eight.

Ivy Mix, who recently opened her own Brooklyn bar, Leyenda, with the assistance of Reiner, and Lynnette Morrero, the dual queens of Speed Rack, launched the women-only competition to raise money for breast cancer research in early 2011.

Now, with Speed Rack having gone international in its fourth year, we are pleased to bring the spotlight to the program and the individuals. The Beverage Network’s 2015 Eight Women to Watch were photographed at Meaghan Dorman’s Dear Irving in Manhattan, an especially appropriate setting as this parlor openly embraces the camaraderie and talents of “sister locations” (Raines Law Room, The Peacock and The Shakespeare) as well as an “extended family” of bars and allied professionals. Above all, the leading women behind the stick today are fully aware of their sense of community. 

 

Tacy Rowland 

City: Vail, colorado

Bar: Bol

What’s your proudest moment in the hospitality business?

Two things that constantly rejuvenate and inspire me. First, if I can make someone a drink that gets them excited about what’s in their glass, either by introducing them to a new spirit or flavor profile. The second is anytime I get a compliment about a member of my staff. I’m very proud of my staff, and it means a lot to me that others recognize the amazing job they do every day.

What are the challenges and advantages of being a woman behind the bar?

Stereotypes are the biggest obstacle we face. For a long time, women have been viewed as an object behind the bar, not the talent. Obviously, this doesn’t apply to every woman behind every bar in every city, but, working in a bar in a tourist destination, it is a situation that I encounter on a fairly regular basis. On the other side of the equation, it is a really exciting time to be a female in the bar industry right now. The idea of a ‘craft’ cocktail program is quickly becoming the standard instead of the exception, and it is creating a lot of jobs and opportunities.

What’s your favorite method of decompressing after a week behind the bar?

Sitting in a dark cool theater and being entertained for a couple of hours is one of my favorite ways to decompress. I also take barre classes a few times a week, which is a great way to work out some kinks and frustrations from the week.

What advice would you give to women looking to pursue a career behind the bar?

Being good is not good enough. You’re going to need to work twice as hard, twice as fast, and twice as nice as your male counterparts. No one is going to hand you something for nothing, and that’s okay. That’s great, even, because it will force to you to be the best.

 

 

Jacquelyn Goldstein

city: San Francisco and Oakland, california

Bar: ABV and The Ramen Shop

 

What are the challenges and advantages of being a woman behind the bar?  

The challenges are some people still live in the 1950s and think I don’t know what whiskey is good because I am a woman. The advantage is that other people have a lot of respect for a woman behind the bar doing everything a man could do.

Who have been your role models, in life and in the bar world?

My parents for teaching me to work hard. Also my fiancé who’s also a fellow bartender, Kevin Dowell, who never stops pushing me and supporting me.

Where do you see yourself in ten years?

My fiancé and I will hopefully be restaurant owners living in Oakland.

If you weren’t tending bar, you’d be…?

I would be selling antiques full time. It’s something I’ve done for years and I just launched a vintage glassware line called Thirsty Vintage online at Etsy.

What drink or spirit is your go-to, and why?

Sparkling wine is always my go to. It gives me a happy buzz.

What’s your proudest moment in the hospitality business?  

Winning Speed Rack San Francisco.

What advice would you give to a women looking to pursue career behind the bar?

Do it! It’s an amazing career. Never stop learning either. Pick up as much as you can from veteran bartenders and just be the best at what you do.

 

 

Jacyara de Oliveira 

City: Chicago, illinois

Bar: Sportsman’s Club

 

What’s your proudest moment in the hospitality business?

For the bar’s first birthday, I organized a fundraising punch party with a bunch of our friends and their brands. We had a solid 13 punches batched out for about 50 servings each. By 11:30 we were out of punch due to the amazing turn-out. I couldn’t have been happier.

What are the challenges and advantages of being a woman behind the bar?

It can give you a particular vantage point so you see things differently from your counterparts. You may have personal experiences different from your coworkers that can aid and influence your work style. However, it can also be hard to have your voice heard over a crowd. It can be tough to maintain your views and opinions when there are few to none advocating alongside you.

Who have been your role models, in life and in the bar world?

My heroes and mentors vary from direct influence (bartenders like Charles Joly and Cristiana DeLucca) to indirect (my extremely supportive brother and insightful mother.) I gravitate towards strong and truthful people and I hope that some of that will rub off on me.

Where do you see yourself in ten years?

In the words of a good friend of mine, “full speed ahead and in no particular direction.”

What drink or spirit is your go-to, and why?

A Campari and soda is a beautiful thing.

What makes you a good bartender?

I work to be a warm and hospitable host to my guests. I’m always looking to engage and entertain as well as make good drinks. Happiness is contagious so if you’re sitting at my bar, you’d have to try to have a bad time.

What advice would you give to women looking to pursue a career behind the bar?

I have the same advice for everyone: Find the bar you want to own and find the person you want to be—and let them know. I love working with people that want to work with me.

 

 

Julia Hurst

City: Washington, DC

Bar: Rose’s Luxury

 

What’s your proudest moment in the hospitality business?

I think the hospitality industry is all about the accumulation of little moments: the repeat orders and repeat guests; the connections you build with your team; the satisfaction of giving someone great service and a perfectly-suited drink. It all works out to be greater than the sum of its parts.

What are the challenges and advantages of being a woman behind the bar?

Being a female bartender can certainly be challenging as we are often passed over in favor of men or underestimated by guests. The advantage of these challenges is the sense of community it creates; we are all working together to exceed expectations and to make ourselves and each other better. Women bartenders look out for each other.

If you weren’t tending bar, you’d be….?

I would still be working at an art museum, or I would be pursuing my true calling according to a high school personality test: cabinetmaking.

What drink or spirit is your go-to, and why?

I love rum because it has so many expressions, is inexpensive for an aged spirit, and is essential for my favorite cocktail category, tiki.

What makes you a good bartender?

I always think of good bartending as the right balance between confidence and humility. You have to have the confidence to run the show, to be the salesperson, to manage personalities. (Most of us bartenders have this quality in spades.) But it’s important to also have humility and remember that you are there to serve, not to star.

What advice would you give to women looking to a pursue a career behind the bar?

1. Do it!

2. Don’t expect to do it right away. Put in the time as a server or barback to learn from the outside-in and meet people who can help you develop your skills and find a job.

 

 

Zulcoralis Rodriguez 

City: San Antonio, Texas

Bar: The Esquire Tavern

 

What’s your proudest moment in the hospitality business?

Aside from winning Speed Rack Dallas, the night an Austin bar owner told me, at a hotel downtown years ago, I provided the best hospitality experience he and his lady ever had. It was unexpected and I almost cried from happiness.  

What are the challenges and advantages of being a woman behind the bar?

I have to fight against the stereotype I got hired because of looks as opposed to knowledge and/or potential. People assume that I have no desire to progress and accomplish as much as my male counterparts. The bar industry has always been predominantly male, but as time goes on, more women are willing to accept and rise to these challenges.

Who have been your role models, in life and in the bar world?

My role model has always been my mom—she has fully supported my autonomy and decisions. In the bar world, my role models are Ivy Mix, Lynnette Marrero and Elisabeth Forsythe. They’re accomplished, knowledgeable, skillful, humble and have managed to stay true to themselves. And my general manager, Garry Baker. He breathes hospitality.

If you weren’t tending bar, you’d be…?

I would be working at a funeral home. I studied mortuary sciences, and hold an associate degree for both funeral directing and embalming.

What makes you a good bartender?

Character as well as technical skill, and passion for what I do. I’m approachable, and anticipate guests’ needs. My ultimate goal is not only making great cocktails, but to provide the best experience my guests can have.

What advice would you give to women looking to pursue a career behind the bar?

They absolutely have to possess the passion and personality for the bar industry because that can’t be acquired, and service can be challenging. Education! Everyday, there is something new to be learned. And most importantly, work harder. Remember, there are a lot of people that would love to be in your shoes.

 

 

 

Angel Teta

City: Portland, Oregon

Bar: Ataula

 

What are the challenges and advantages of being a woman behind the bar?

I worked in a beautiful hotel and the clientele was mostly older business men. A lot of them became my regulars over the years, but often when they first sat down at the bar, they would wait for a man to step behind the stick and ask for their Manhattan. They didn’t think as a woman I knew what it was, or anything about whiskey in general, which was annoying at the time, but taught me patience and gave me motivation to further educate myself on spirits.

Who have been your role models, in life and in the bar world?

My mother. She’s the strongest, kindest, most hard-working woman I know. She taught me to be dedicated, independent, and not afraid to go after what I want, while staying humble at the same time. In the bar world I look up to people like Lynnette Marrero, Ivy Mix, and Lindsey Johnson. Self starting, professional women who accomplish incredible things and elevate those around them.

If you weren’t tending bar, you’d be…?

A back-up singer for Erykah Badu. That’s the dream at least.

What drink or spirit is your go-to, and why?

If it’s sunny I love Blanco Spanish vermut on the rocks with lemon oil. If it’s chilly out, nothing is better than a beautiful bourbon in a dark bar.

What advice would you give to women looking to pursue a career behind the bar?

Be determined, and calculating. Don’t take the first job you’re offered if it doesn’t feel right, nothing is worse than putting your efforts into a place just to have to quit a year later because things didn’t work out. It’s important to commit to something and not job hop. Reach out for help when you need it. This industry is full of women who were once looking for their first job too, and their experiences can help you shape what you want to accomplish.

 

 

Lacy Hawkins 

City/Bar: Clover Club, Brooklyn, and The NoMad, New York City

 

What’s your proudest moment in the hospitality business?

My decision to move from Portland to New York City. It was a big risk to take, but I managed to snag two of the best and most challenging bartending positions I’ve had. I’ve grown exponentially as an individual bartender in the last two years.

What are the challenges and advantages of being a woman behind the bar?

Women aren’t taken as seriously as their male counterparts and there are less of us in the industry. At the same time, women bartenders are getting an incredible amount of acknowledgement right now, but it’s almost becoming cliché. The challenge is that we’re still seen as women bartenders, and not bartenders.

Who have been your role models, in life and in the bar world?

I have been incredibly lucky to be raised by some of the most powerful and talented people in the industry—Julie Reiner, Sue Federoff, Christine Williams and Ivy Mix. I’m constantly learning when I am around these people.

If you weren’t tending bar, you’d be…?

If I wasn’t tending the bar, I’d like to be a travel writer. Which realistically means that I’d probably be a traveling bartender.

Where do you see yourself in ten years?  

I’d like to have bartended on a global scale and have an understanding of what is happening in our industry outside of the USA. I’d also like to own a teacup pig and have a big garden, with lots of mint for juleps and mojitos.

What drink or spirit is your go-to, and why?

Gin is timeless and appropriate for any occasion. I love drinking wine and bubbles when I go out, but at home I am usually making Negronis, 50/50 Martinis or vermouth on the rocks.

What makes you a good bartender?

I’d like to think that it’s my ability to multitask, think quickly on my feet and give my guests exactly what they want.

 

 

Brittini Rae Peterson

Miss Speed Rack USA 2015

City: Los Angeles

Bar: Melrose Umbrella Co.

 

What’s your proudest moment in the hospitality business?  

Those moments when you truly make your guests happy, especially when that happiness surprises them. If you are able to create a cocktail or give them an experience that exceeds all their expectations, that’s a great feeling. That is what we are here for.  

Who have been your role models, in life and in the bar world?

My parents, especially since my father just passed away. They have taught me qualities I can’t teach myself—perseverance, strength and compassion. In the industry, Chris Ojeda for teaching me the history and rules to classic cocktails, and Giovanni Martinez for teaching me how to break those rules.

If you weren’t tending bar, you’d be…?

Distilling whiskey.

What’s your favorite method of decompressing after a week behind the bar?

I don’t know what “decompress” means. I like to work really hard for long periods of time, and then reward myself with a vacation. I’m hoping next year to go to Vietnam to hike the Hang Son Doong cave.

Where do you see yourself in ten years?  

In another universe, I’d sell everything, move to Scotland, and work in distilleries.

What drink or spirit is your go-to, and why?

Single malt Scotch.  When I first started getting into the industry it was not what I gravitated towards. But now I have learned to appreciate the different nuances of every whisk(e)y.  

What advice would you give to women looking to pursue a career behind the bar?

Talk to anyone in the bar industry, this is an amazing and supportive group of people, and WE WANT YOU! Do. Not. Be. Shy. The amount of support and encouragement available to you is limitless.

Tales of the Cocktail 2015: Loco in Nola

Posted on | August 27, 2015   Bookmark and Share
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Since 2002, Tales of the Cocktail has made New Orleans the epicenter of the mixology world for five days in July. Bartenders and other spirits professionals rub elbows via seminars, tastings and networking events, with scores of brands doing their best to make a lasting impression.

Olmeca Altos Street Fair

William Grant & Sons got things rolling with their annual sold-out opening reception. “Welcome to Yonderyear 2084” featured cocktails of the future, such as Reyka Vodka’s Snow Cone Hut, Monkey Shoulder’s “Jedi Bar” and Solerno cocktails suspended from orange trees.

Another familiar highlight was the Cocktail Apprentice Program Welcome Dinner, sponsored by Pernod Ricard and Bar Smarts. And food was a big part of the Tales equation for 2015. “Spirited Dinners” put cocktails front and center on menus; to wit, Jameson and Chivas were the focal point for Dale DeGroff at Ruth’s Chris Steak House, and Hennessy hosted a Creole & Cognac dinner featuring “reimagined cocktails through the ages.” The Breakfast Club (new this year) let industry leaders talk (and try) cocktails over coffee and bacon.

Jameson’s Irish Whiskey House

The five-day fête concluded with the 9th Annual Spirited Awards banquet, honoring a variety of individuals and companies. 

 

Cocktails at the Pernod Absinthe House

 

 

 

 

 

 

 

 

 

 

 

Chris Patino with staff at the Cocktail Apprentice Program Welcome Dinner

 

 

 

 

 

 

Tom Richter mixing cocktails at a Bartender Breakfast

 

 

 

Tad Carducci at Pernod Ricard’s Welcome Reception

 

 

 

 

 

 

 

Chris Hannah making Kahlua cocktails

 

 

 

Guests enjoying cocktails at the Absolut bar at the Welcome Reception

 

 

 

 

 

 

 

 

Lynn House, Heaven Hill National Brand Educator, and John Deragon, CAP Manager, at the PAMA Liqueur Cocktail Apprentice breakfast

 

 

Bernie Lubbers, Heaven Hill Whiskey Ambassador, shares Larceny Bourbon

 

 

 

 

 

 

 

 

Joey Vargas, American Whiskey

 

 

Heaven Hill seminar on Pikesville Rye featured Bernie Lubbers; Ned Wight, New England Distilling Company; Doug Atwell, Rye; Allen Katz, New York Distilling Company; and Ben Lyon, Lyon Distilling Company

 

 

 

 

 

 

 

 

 

“World’s Best Bar” winners Sean Muldoon, Jillian Vose and Jack McGarry of The Dead Rabbit

 

 

“American Bartender of the Year” Ivy Mix, Leyenda

 

 

 

 

 

 

 

Jason Crawley, Tanqueray; “Best American Brand Ambassador” Brooke Arthur, House Spirits Distillery; and Philip Duff, Liquid Solutions

 

 

Anthony Pullen, Luis Esposito and Tal Nadari at the Lucas Bols “Bols is Back” event

 

 

 

 

 

 

 

 

Guests made St. Germain tintype photos at The French Embassy

 

 

Batched St. Germain cocktail

 

 

 

 

 

 

 

 

Grey Goose Grand Le Fizz cocktail

 

 

Guests enjoying Grey Goose cocktails during the Sensory Brunch

 

 

 

 

 

 

 

 

Julien LaFond leading guests through the tasting experience during the Grey Goose Sensory Brunch

 

 

Drambuie bar

 

 

 

 

 

 

 

 

Sailor Jerry opted for a post-apocalyptic, Mad Max, Thunderdome approach

 

 

Monkey Shoulder’s Jedi Bar, with hidden puppeteers that made bottles pour at the bartender’s command

 

 

 

 

 

 

 

 

Elizabeth Mickiewicz, finalist in House of Angostura Global Cocktail Competition and David Delaney Jr., House of Angostura; Amaro di Angostura won the Spirited Award for “Best New Spirit or Cocktail Ingredient”

Argentina: More Than Malbec

Posted on | August 26, 2015   Bookmark and Share
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Could red-wine lightning strike again in South America? 

American wine drinkers adore Argentinian Malbec. We love it so much that we tend to think that any red from Argentina is Malbec, even when it’s not. If Argentina—between its multi-faceted climates, terroirs and great wine minds—can ignite interest in one formerly off-the-radar grape, why can’t it do so with others?

Maybe it already does. Though the star export is the most widely planted variety, Malbec constitutes only 20% of Argentina’s vineyards. Plenty of surface area is devoted to others. The  catch is that with Americans swooning over Malbec, that’s where the export effort has gone.

Argentina is the world’s fifth largest wine producer; 68.5% of the country’s 2014 export volume to the U.S. was Malbec. Considering that 70% of Argentina’s production is red, options abound.

There is plenty of Cabernet Sauvignon, but in my view few examples truly excel. Mastery of this grape—at all levels of the quality spectrum—is still in progress. Considering that basically everyone in the world planting a vine plants Cabernet, this is not a bad thing. Better to focus on the unique, and Argentina has plenty of that.

Matías Riccitelli is a second-generation winemaker who launched his own label, and already is excelling with Bonarda.

BLENDS

When boisterous, muscle-bound wines are desired, the best Malbec alternative is a red blend. These command more money on the shelf, and they are very often more complex and interesting. More than one winemaker I spoke with while in Argentina in February cited his/her marquee blend as the most exciting wine. Components include all sorts of bits alongside Malbec, including Cabernet Sauvignon, Cabernet Franc, Syrah and Tempranillo, among others. Here, in fact, Cabernet Sauvignon—often with a dollop of Malbec—can excel. Almost every bodega has a shining star in this category, but some that impress me the most—and consistently year after year—come from the cellars of Achaval Ferrer, Cobos, Nicolás Catena Zapata and Norton.

CABERNET FRANC

Regarding varietal wines, my two top votes go to Cabernet Franc and Bonarda. Cabernet Francs are crafted in a bigger, Napa-esque style. They are bold and oaked, but they manage to maintain their woodsy varietal character. Like many of the country’s more forward-thinking wines, they are less oaky and less heavy than big reds made even three or four years ago. Cabernet Franc producers I admire include Pulenta Estate at the absolute top, along with Andeluna, Bodega del Desierto, Bressia, Mascota, Melipal and Riglos.

BONARDA

Another variety with enormous potential is Bonarda, and I am becoming a bigger fan with each passing vintage. This native northern Italian variety comes in two forms from south of the equator. One is boldly Argentinian—almost indistinguishable from the country’s other muscular reds—and the other is much more European, with bright acidity and little to no new oak. Altos Las Hormigas, Nieto Senetiner, Riccitelli, Trapiche and Zuccardi make tasty examples, more in the latter style than the former. Impressively, most of these wines retail under $25.

TANNAT & Petit verdot

Like Malbec, Tannat hails from the southwestern corner of France, and responds well to the warm Argentinian climate. It gives rounder tannins and more generously fruited wines compared to French versions, which tend to need blending with other grapes. El Porvenir de Cafayate, Michel Torino, Colomé and San Pedro de Yacochya are all fine examples.

Petit Verdot’s love of basking in the sunshine makes it a good candidate for success here. This late ripening variety—often simply called Verdot—wants for nothing in the arid, ozone-hole-speckled skies of Argentina. Finca Decero and Trapiche make bottlings that become more compelling with each release.

PINOT NOIR

Moving back into “noble” variety territory, I approach Argentinian Pinots with caution. Frankly, Argentinian Pinot Noirs tend to taste stressed out. I suspect this is a combination of the mostly young vines and the incessant winds found as one proceeds south to the “end of the earth.”

Pinot Noir is delicate and no vine takes well to the drying effects of constant winds. These bottlings mostly do not possess Pinot Noir’s typically caressing tannins, and they seem to brown immediately, too. Still, these Pinots are less vintage-dependant than most as the years here are fairly regular.

The absolute primo Pinots hail from Bodega Chacra, and other highly drinkable wines come from the cellars of Familia Schroeder, Humberto Canale, Manos Negras, Salentein and Zorzal. While I remain skeptical about the potential of this variety here, as a devout Pinot Noir drinker, I’m staying tuned.

SPARKLING & WHITE

Argentina is working diligently on its bubblies—perhaps nodding to its Italian lineage. For the time being, most remain casual sippers.

Whites show less bandwidth than reds with regard to style diversity and price point, but that’s not to say there isn’t action. Torrontés is the country’s most widely planted white.

So far, Torrontés producers have focused on aromatic purity. Yet over the last five years, its character has grown—due in part to maturing vines as well as to greater respect in winemaking. For example, Susana Balbo now uses oak in one of her cuvées, looking to push boundaries and create a new mindset for this resolutely Argentinian variety.

My current white favorites involve a much-respected, old school variety that receives little attention today: Semillon. Mendel in Mendoza and Humberto Canale in Rio Negro are two top sippers. Semillon is also blended with Sauvignon Blanc in a classic Bordeaux blend, yet more accessibly styled.

I’ve heard good things about a handful of terrific Rieslings (I’ve not yet seen them in the U.S.) as well as a new Sauvignon Blanc from the plains near Buenos Aires. It is easy to enjoy the established wines—Malbecs—of Argentina, but it is clearly very exciting—and avant-garde—to uncover new gems. 

Building Awareness, One Bottle At a Time

Posted on | August 26, 2015   Bookmark and Share
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Frederick Wildman & Folonari ‘Turn the Towns Teal’ for Ovarian Cancer.

Now in its fifth year, the collaboration of Folonari and Frederick Wildman with The Towns Teal, Inc.—a national campaign to promote the awareness of ovarian cancer—kicks off this month. In addition to contributions from Wildman’s wholesale partners, local retailers and community businesses during the month of September, Folonari will donate a portion of every bottle sold nationwide towards the non-profit organization. Consumers are being encouraged to take a selfie while wearing something teal and recruit their friends to do the same; Folonari will then donate $10,000 for the first 10,000 selfies posted to the #TurnMySelfieTeal.

Jane MacNeil, president of Turn the Towns Teal

“Volunteers register their respective towns, tie ribbons in town centers and distribute symptom cards during the month of September, which is designated National Ovarian Cancer Awareness month,” explains Jane MacNeil, President of Turn The Towns Teal. What was started as a grassroots effort just in one state, has now escalated to a national campaign with representation in 46 markets, including Canada. Teal-trimmed informational neckers on all bottles of Folonari will detail the symptoms women of every age need to know about detecting ovarian cancer. 

 

 

 

 

 

 

 

“Vinyasa before Vino” at Flow Yoga, HoHokus

 

 

 

 

 

 

 

 

 

“@ the BAR for TEAL and Folonari”, Bar Method, Ridgewood

XM Rum Re-Launches in Queens

Posted on | August 26, 2015   Bookmark and Share
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Hundreds of people turned out for the re-launch of XM Rums at Zen Hibachi Lounge on June 30th in Richmond Hill, Queens and toasted to Guyana’s extremely popular award-winning rums which include selections aged for five, seven, 10 and 15 years. The much sought-after line will be distributed by Royal Wine Corp. in New York and New Jersey.

George McDonald, Banks DIH; Joselyn Mendez, Royal Wine Corp.; Carlton Joao, Banks DIH; Howard Wang, Royal Wine Corp.; Clifford Reis, Banks DIH; Mordy Herzog, Royal Wine Corp.; Charles Lynch, Royal Wine Corp.; and Edmon Braithwaite, Nostrand Wine and Liquors

Don Julio ‘Farm to Table’ Honors Farm-Fresh Cocktail Ingredients

Posted on | August 26, 2015   Bookmark and Share
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Auriela Nossa, Don Julio Brand Ambassador for Metro NY, hosted the Don Julio “Farm to Table” event in Blooming Hill Farms in Blooming Grove,NY, on June 30th, where customers farmed fresh ingredients and incorporated them with Don Julio to create hand-crafted cocktails. 

Aurelia Nossa, Don Julio Brand Ambassador

 

 

 

 

 

 

 

 

 

 

 

 

 

The full line-up of the Don Julio portfolio

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Customers farmed fresh ingredients for use in hand-crafted cocktails

UFCW Local 1D & 2D Present Check to Michael’s Cause

Posted on | August 26, 2015   Bookmark and Share
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On July 29th at Cafe Luna in Staten Island, UFCW Local 1D & 2D presented the proceeds raised to benefit Michael’s Cause from their 2015 Tee Up For a Cure Golf Outing. Total money raised to date was $33,000 and still counting. 

Antonio Coppolla, HMR Live; Steve Bellini, Sidney Frank Imports and 2015 Honoree; Rob Capolongo, Michael’s Cause; Theresa Capolongo, Michael’s Cause; Salvatore D’Acunto, UFCW Local 1D; and Vincent Fyfe, UFCW Local 2D

José Cuervo’s Reserva de la Familia Celebrates Summer at Talde

Posted on | August 26, 2015   Bookmark and Share
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Reserva de la Familia celebrated the flavors of summer with celebrity chef Dale Talde at his Park Slope restaurant Talde on August 3rd. Dale created a special pairing menu to highlight grilled peaches, the perfect seasonal complement to the flavor profile of Cuervo’s Reserva de la Familia.

Dale Talde, chef/owner of Talde

 

 

 

 

 

 

 

 

Talde’s Old Fashioned cocktail made with Reserva de La Familia and grilled peaches, paired with Char Sui Pork

Bombay Sapphire Sponsors 5th Annual Full Moon Festival in NYC

Posted on | August 26, 2015   Bookmark and Share
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The Full Moon Festival honored their 5th anniversary at the Brooklyn Mirage in Williamsburg with special performances from Mothxr, Yelle, Tensnake, The Deep, Rufus du Sol, Wolf + Iams, and many others. The Brooklyn Mirage welcomed over 5,000 VIPs, music, fashion and lifestyle influencers. The shindig also featured specialty Bombay Sapphire gin-infused popsicles with additional craft concoctions created by TasteArtNYC Founder and Mixologist Warren Hode to quench the thirst of the music-loving crowd.

Bombay Sapphire “Gin & Juice” Popsicle in celebration of the 5th Annual Full Moon Festival at The Brooklyn Mirage

 

 

 

 

 

 

 

 

 

 

 

 

Penn Badgley of Mothxr performing at the Festival

 

 

 

 

 

 

 

Crowd celebrating 5th Annual Full Moon Festival

Bombay Sapphire Crowns Most Imaginative Bartender

Posted on | August 26, 2015   Bookmark and Share
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August 11th marked the 9th annual Bombay Sapphire Most Imaginative Bartender Competition, and Greg Buda of The Dead Rabbit was crowned the regional winner with his cocktail “The Laughing Admiral” after competing against top mixologists from New York City and Connecticut. Buda will head to Las Vegas in September to compete for the ultimate title against the best of the best from North America.

Enzo Cangemi, Bombay Sapphire’s 2014 NYC Most Imaginative Bartender Winner; Greg Buda, The Dead Rabbit; and Gary Hayward, Bombay Sapphire North American Brand Ambassador

 

 

 

 

 

 

 

 

 

 

The winning cocktail, The Laughing Admiral

 

 

 

 

 

 

 

 

Greg Buda, winner of Bombay Sapphire’s 9th annual Most Imaginative Bartender Competition, mixing his winning cocktail

 

 

 

 

 

 

 

 

 

 

 

 

All of the competing bartenders: Bob Wagner, Seamstress; Dimitri Zahariadis, Shamrock/Vasi’s/Spartan; Brett Hughes, Madame Geneva; Greg Buda; Jesse Vida, The Dead Rabbit; and Jaime Rios, Top of the Standard

 
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