Searching For Oaxacan Gold…

…And by Oaxacan Gold, we mean Mezcal.  One can only imagine the true passion, heart, and soul that goes into producing this beverage.  Fortunately, we were able to experience this first hand, with our visit to Oaxaca, Mexico, and our encounters with the men and women that produce this tradional Zapotecan beverage.

Our host, none other than the Godfather of Mezcal, Ron Cooper.  His brand of Mezcal, Del Maguey, has been intriguing palates and satisfying taste buds since the 90′s.  It has really taken form in cocktails within the last 10 years or so, all thanks to Ron and his promotion and overall love of the juice and people of Oaxaca.

This, Part I of our 3-part journey, will attempt to recount our adventures and experiences during our 3-day tour of remote mountain villages.  There are some photos and raw video footage below.  Please make sure and visit the blog next month, when we’ll be sure to post Part II of “Searching For Oaxacan Gold…”

Dia Uno

When we first arrived in Oaxaca, we were greeted by our friendly driver, who took us around downtown Oaxaca City.  This was one of the first photos that I took – I think it genuinely illustrated the colors that were so prevalent in and around the city.  It’s a Caribbean-vibe, punctuated by cars left behind from the 70′s and 80′s, and street food vendors peddling watermelon doused in hot sauce. 

VW Bug

This was an art exhibit displayed on the front steps and courtyard of Oaxaca's most famous basilica, the church of Santo Domingo de Guzman. The wooden sculpted figures represented the lives of Oaxacan citizens that were lost during immigrating to the U.S. Very powerful stuff.

Church of Santo Domingo de Guzman

• 
• The wooden sculptures

Chipulines (fried bugs)

Peanuts

And pineapples.

Well, friends, we haven’t even cracked the first day.  But I believe this is enough for now to digest.  Til next time!

Yellow Birch Syrup Is Here!

 FOR IMMEDIATE RELEASE

Contact: Jeffrey Pogash                                                

Email: Jeffrey@TheCocktailGuru.com

YELLOW BIRCH SYRUP IS HERE

An Exciting New Ingredient For Cocktails Makes a

Splashy Debut in the United States

New York, NY - As the trend toward higher quality and more flavorful cocktails continues to gain momentum throughout the United States, Erabliere Escuminac of Quebec introduces their delicious 100 per cent certified organic yellow birch syrup, the perfect addition to today’s contemporary cocktails featuring fresh, all-natural ingredients.

Jonathan Pogash, The Cocktail Guru, states, ” When I discovered the distinctive and complex flavor profile of Escuminac Yellow Birch Syrup, a new world of cocktail possibilities opened before me. Most consumers will be surprised and delighted by its versatility and ability to blend perfectly in fine cocktails,  as well as in a variety of cuisines.”

A set of new and exciting original cocktails have been developed to highlight the flavor and versatility of Escuminac Yellow Birch Syrup (recipes on p. 2):

Punch Atlantique (rum based), Birch and Pina (using blanco tequila), and Northern Lights (featuring espresso vodka).

History of Escuminac Yellow Birch Syrup:

In 1998, Martin Malenfant established  Erabliere Escuminac, a maple grove in the town of Escuminac, located in Baie-des- Chaleurs, Quebec. The property comprises 1,200 acres of harvestable forest, including more than 740 acres of yellow birch trees and 490 acres of maple trees. More than 1,500 liters of 100 per cent Certified Organic birch syrup are made each year, making the company the largest producer of birch syrup in Quebec and the only one making yellow birch syrup.

Its distinctive, rich caramel flavor with hints of molasses, makes it a perfect ingredient for cocktails, setting a trend for innovative cocktail development in the future.

Check out our web-site at www.birchsyrup.net

Erabliere Escuminac Signature Cocktails

(photos available upon request)

Punch Atlantique

1 oz. Rum (rhum agricole)

1/4 oz. Erabliere Escuminac yellow birch syrup

3/4 oz. ginger liqueur

3/4 oz. apple cider

Directions: Shake well with ice and strain over ice into a rocks glass.

Garnish: candied ginger and fresh cranberries (when in season)

*can be served in large punch bowl for groups!

Birch & Pina

1 1/2 oz. blanco tequila

1/4 oz. Erabliere Escuminac yellow birch syrup

1 tsp. maple syrup

3/4 oz. pineapple juice

1/4 oz. fresh lime juice

Directions: Shake well with ice and strain into a chilled martini glass.

Garnish: smoked salt and lime wedge

Northern Lights

1 1/2 oz. espresso vodka

3/4 oz. blueberry juice

1 tsp. Erabliere Escuminac birch syrup

1/4 oz. each fresh lemon juice and simple syrup (or 1/2 oz. good quality lemonade)

Directions: Shake well with ice and strain into chilled cocktail glass.

Garnish: lemon peel

Building Your Home Bar – as seen on The Rhode Show, WPRI Providence

Essential Liquor:

- Vodka (Van Gogh)

- Rum (Rhum Clement)

- Gin (G’Vine)

- Tequila/Mezcal (Partida/Del Maguey)

- Cognac and/or brandy (Pierre Ferrand)

- Whisk(e)y (bourbon, rye, scotch, irish…) (Rittenhouse)

- Red/White Wine

- Vermouths (Carpano Antica)

- Mixing liqueurs (orange, chambord, limoncello, etc.) (Marie Brizard Triple sec, Creole Shrubb, Marie Brizard Raspberry)

- Sparkling wine (prosecco, champagne) (Mionetto, Nicolas Feuillatte)

Essential Mixers:

- Good quality sodas (Yacht Club Sodas)

- Fresh juices (lime, lemon, orange, grapefruit)

- Fresh herbs (mint, etc.)

- Fresh garnishes

- Olives/Onions/Cherries

Essential Tools:

- Boston shaker (mixing glass and mixing tin)

- Hawthorne and Julep strainer

- Jiggers

- Muddler

- Barspoon

- Pitchers

- Punch bowl/ladle

- Good ice

(The Cocktail Guru Bar Kit available for purchase here)

Essential Glassware:

(Glassware from Cardinal)

- Martini

- Highball

- Rocks

- Champagne flute

- Wine

Essential Books:

- Mr Boston 75th Anniversary Edition (edited by Jonathan Pogash)

*Book available for purchase here.

Beautiful bar on camera provided by Cardi’s Furniture.

Recipes from The Rhode Show Valentine’s Day

Lovestruck

1 1/2 oz. Partida blanco tequila
1/4 oz. Escuminac‘s yellow birch syrup
1/2 oz. fresh lime juice
3/4 oz. pineapple juice
1 tsp. maple syrup
spray of rose water
Shake well with ice and strain into martini glass that has been sprayed with rose water and rimmed with spicy smoked salt.
Garnish: rose petal and chocolates

Cupid’s Downfall

1 1/2 oz. Van Gogh rich dark chocolate vodka
3/4 oz. Rhum Clement creole shrubb orange liqueur
2 dashes bitters
spray of Lucid Absinthe
Directions: Stir with ice and strain into absinthe-sprayed glass.
Garnish: orange peel

Will You Be Mine?

2 oz. pineapple juice
1 tsp. maple syrup
1/2 oz. fresh lemon juice
Top w/ Yacht Club Orange Seltzer water
spray rose water
Directions: Shake first three ingredients with ice and strain into rocks glass with ice.  Top w/ seltzer and spray the top w/ rose water.
Garnish: rose petal and sweetheart candies
Want to know where to get Yacht Club Soda?  Click here.

Want to know where to get Escuminac Yellow Birch Syrup?  Click here.

The G’Vine Gin Connoisseur 2012 Program

The world of bartending is never the same after G’Vine’s amazing bartender contests…

This comes to us from our pals at Euro-Winegate and G’Vine gin.  Bartenders, read on, because you’re definitely NOT going to want to miss out on this one:

The G’ Vine Gin Connoisseur 2012
The Search for the World’s Best Gin Bartender Begins

For more details, visit www.legcp.fr

Continuous updates and information can be found on the GCP Facebook page, or follow the action on Twitter:
http://www.facebook.com/groups/143148150947/
@GvineGins

EWG Spirits & Wine, parent company of the unique G’Vine Gin, is proud to announce the official launch of the G’Vine Gin Connoisseur 2012 (www.legcp.fr) – the global quest for the world’s best gin bartender.  This year, the theme will hark back to a golden era of cocktail making:  French Classics.

·         Uniquely, any bartender anywhere can enter the GCP. It doesn’t matter which gin their bar pours or even if G’Vine Gin isn’t available in their country – every gin-loving bartender who is prepared to do the work has an equal chance of making it to the World Finals in Cognac, France in June 2012.

·         All entrants complete online exams on www.legcp.fr (site available in English, French and Spanish).

·         Bartenders who can attend a Preliminary contest hosted in the UK, Scotland, France, Spain, Canada & the USA throughout spring can qualify for the World Finals in Cognac in June.  The preliminaries will begin with a seminar exploring an avenue normally closed to bar staff:  How the Gin Business Works (e.g. sales figures, calculating margins, etc.) The Challenges include creative mixology and the renowned Blind Gin Nosing & Tasting.

·         Bartenders who can’t attend a Preliminary can enter as Wild Cards, completing the same online exams but making an Xtranormal cartoon video (www.xtranormal.com) using the theme ‘French Classics’.

For example: http://www.youtube.com/watch?v=5u3vjjS5a-0 ?

·         The 15 world finalists will be announced in May and will be flown to Cognac for a week of extraordinary challenges under the watchful eyes of Jean Sébastien Robicquet, president of EWG and creator and master distiller of G’Vine, master mixologists Philip Duff, Gary Regan, and marketing & business development director of EWG, Audrey Fort.  As well as guest seminars, speed & accuracy, Distill Your Own Gin and the Gin Written Test challenges, Finals Week concludes with one last Challenge: running your own one-person bar at the G’Vine Summer Ball in Cognac, using your charm, mixology knowledge and bar decor skills to attract as many of the great & good of the Cognac drinks industry to try your cocktail!

The Additional Prizes

Will 2012 see the coveted G’Vine Gin Connoisseur trophy awarded to a bartender outside of Europe?
An intercontinental bar tour to the top annual events in the world of spirits:
o       Tales of the Cocktail, New Orleans, USA: 2012 is the 10th anniversary blowout and the most renown producers, personalities, and mixologists will be there
o       Bar Convent Berlin, Berlin, Germany:  Globally recognized as one of the most important annual events for the bar industry, located in the beating heart of an epicenter for cutting edge bartenders
·         A year’s supply of G’Vine Gin for their bar
·         Platinum vine flower pin
·         $3,000 and recognition as the finest gin bartender on the planet

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