Tag Archives: spirits

The Spirit(s) World – Death’s Door Gin

 

Death’s Door Spirits takes its name from the most treacherous waterway in the Great Lakes – Death’s Door Passage which separates Washington Island in Lake Michigan from the Door County peninsula of the Wisconsin mainland.

A leader in the craft spirits movement, Death’s Door distills premium spirits from grain with a base that includes hard red winter wheat, corn and malted barley.

The company began as an economic development project with founder Brian Ellison working with neighbors to bring sustainable agriculture to their 22-sq. mile island’s economy. He worked with farmers to grow the organic hard red winter wheat and at first, made bread and other baked goods before moving to beer. Today, what began as five acres is 1,200.

The gin was the first product. Today, Death’s Door also makes vodka and white whiskey. For the gin, he uses a mix of wild juniper, coriander and fennel. The end result is a taste of all three botanicals – the juniper berries, coriander seeds and then the fennel seed for a soft finish. It undergoes three separate distillations. None of the botanicals are crushed or macerated, and it contains no citrus.

Located in Middleton, WI, the distillery, completed in 2012, is one of the region’s largest and has a capacity of more than 250,000 cases of finished product. In 2014, Nielsen reported that it was the top selling domestic gin in the U.S. Last year, new packaging – bottle made in the U.S. and ergonomically friendly to bartenders – was introduced. Visit www.deathsdoorspirits.com for more information.

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The Spirit(s) World – Cocktails to kickoff a new year

What are you going to be sipping as we welcome a new year?

Black Fig® Martini

1 part Black Fig® Vodka
2 oarts Vodka
1 Blue Cheese olive (or orange wedge)
Shake with ice and pour into a Martini glass

Annnouncer Cocktail

3/4 oz. Combier Liqueur d’Orange
3/4 oz. brandy
1/2 oz. fresh lemon juice
Shake and serve in chilled coupe w. lemon peel

Pink Gin

3 dashes bitters
3 oz. Plymouth Gin

Add bitters to white wine glass and shake off excess after coating. Add the gin. Do not ice,

Marguerite

2 oz. Plymouth Gin
1 oz. Noilly Pratt Dry French Vermouth
2 dashes Reagan’s Orange Bitters
Stir, strain into coupe, garnish with lemon twist.
( The first written recipe of what we now consider the dry martini – from Thomas Stuart’s “Stuart’s Fancy Drinks and How to Mix Them” 1896

New area at International Restaurant & Foodservice Show of NY features craft brews

SHELTON, CT – The International Restaurant & Foodservice Show of New York introduces an exciting new feature for the 2015 event – The Pub – showcasing innovative alcoholic beverages including craft beer, cider, wine, spirits, wine sorbae, moonshine and whiskey.
The top five trends for restaurants in alcohol sales according to the National Restaurant Association are micro-distilled/artisan liquor, locally produced beer/spirits, onsite barrel-aged drinks, culinary cocktails, and regional signature cocktails which will all be featured in “The Pub”.

“According to the Brewer’s Association, American craft beer sales volume grew at a double-digit pace nationally in each of the past several years,” says Ron Mathews, industry vice president for Urban Expositions Foodservice Events. “It is notable that American craft beer, which is the most expensive segment of the beer category, is out-performing the overall market, including imports. This is good news for restaurants looking for ways to increase sales and we are excited to offer our attendees an opportunity to sample and bring new offerings to their patrons.”

This new destination on the show floor will showcase approximately 20 innovative craft beverages including: Estrella Galicia Beer, Maeloc Cider, Blue Point Brewing Company, Smuttynose Brewing Company, Crabbies Alcoholic Ginger Beer, Alphabet City Brewing Company, Singha Beer, North Coast Brewing Company, Sixpoint Brewery, Duvel USA, Frosae Wine Sorbae, WhistlePig Whiskey, as well as many others at the event in March.

“We saw the opportunity to showcase our Galician beer, Maeloc cider and wine to the New York market as one we couldn’t pass up. The International Restaurant & Foodservice Show of New York is the premiere event for the restaurant/foodservice industry and we are thrilled to be involved,” says Matt Szymanski, US managing director, Balearic Beverage USA, the first sponsor to commit to “The Pub”.

Ben Amato, president of Frosae Wine Sorbae, LLC, added, “Since introducing our Frosae Wine Sorbae with under five percent alcohol last year, we have seen tremendous interest from consumers in the marketplace. The 2015 International Restaurant & Foodservice Show of New York will help us focus on restaurants and foodservice professionals. We see the event as a key launching pad for our strategic growth.”

In addition, the International Restaurant & Foodservice Show of New York will feature the Ferdinand Metz Foodservice Forum educational program, Annual Farm to City Expo, Food Trends Experience, Culinary Demonstration Theater, US Pastry Competition, Japan Pavilion, and 500-plus exhibiting companies showcasing thousands of new products.

The event is set to open Sunday, March 8 – Tuesday, March 10, 2015 at the Javits Center. Visit http://www.internationalrestaurantny.com.

The Spirit(s) World – Double Cross Vodka

This handsomely bottled vodka represents the intersection of tradition and technology, taking the spring water from Tatra Mountain in Slovakia to be distilled seven times, creating a pure, clean distinctive taste. The back of each bottle is inscribed with lines of Slovakian poetry. The Double Cross symbol pays tribute to 12th century Byzantine monks who brought the symbol to the region. Wine Enthusiast gives this spirit a whopping 95 points. Cocktail recipes are available at http://doublecrossvodka.com/cocktails/. By itself, it offers a distinctive and delicious experience, straight up or on the rocks with a twist.

The Spirit(s) World – Becherovka

The Czechs have been making Becherovka since 1794 from a blend of 32 herbs and spices, handpicked and brough to Karlovy to be blended with pure Carlsbad water. The resulting liqueur, a digestive aid, is exported today to 35 countries around the globe. The herbal bitters has aromatic notes of anise, cinnamon and more with an finish of honey and spice. Go to http://www.becherovaka.ws for more information and recipes.