Whitley Neill London Dry Gin is a must to consider for the
back bar. Its unique blend of nine botanicals includes two
ingredients from Africa: the wild citrus fruit of the baobab
tree and aromatic Cape gooseberries.
“This English-made gin is the product of two of my
passions: the desire to make a truly great gin and love
for my wife’s African homeland. They have inspired me
to create a gin that blends tradition with a twist of vitality,”
says Founder Johnny Neill. “My gin is firmly rooted
in the traditions of gin-making that have been passed down through four generations.”
These include handcrafting the gin in an antique copper still that has
been used to create quality gin for more than 100 years.
A new line of French wines deserves a look for a by-the-glass program or a
nice step-up wine selection at catered events. Classics by Azzaro are created
from marrying the flair of haute couture designer Loris Azzaro and the
skills of renowned winemaker Frédéric Roger. Six varietals, produced in a
variety of terroirs in the Languedoc region of southern France, are offered.
One hundred percent pure, there is no blending with other varietals. They
include reasonably priced Merlot, Cabernet Sauvignon, Syrah, Chardonnay,
Sauvignon Blanc, and Cinsault. Two exceptional cuvées from Abel Lipitre
are also offered, Blanc de Blanc and Brut Rose.
Mixologists are flipping over Canton Ginger & Cognac Liqueur—when
they can get it. Paul Pacult calls it a perfect liqueur and gives it five stars.
Distribution began in New York and California but isn’t national yet.
Another liqueur fast becoming a must for bar chefs is St-Germain.
Made in France from handpicked elderflower blossoms, it mixes well
with spirits and juices. Because of the extremely short harvesting season
of elderflower blossoms, production is limited.
After a short hiatus, 267 Infusions are available again, with emphasis
on Mango Rum, Wild Berry Rum, Cranberry Vodka, and Chili Pepper
Tequila Infusions. These striking bottles attract guests’ attention and are ideal for Tiki, lobby,
and event bars. They can also serve as the base spirits in a variety of specialty cocktails. One
suggestion from 267 is the Wild Berry Mojo.
WILD BERRY MOJO
4 blackberries and 2 mint leaves, muddled
3 oz of 267 Wild Berry Rum Infusion
one squeeze of fresh lemon juice and a splash of sweet and sour
Shake well with ice and strain with a sieve to capture mint and seeds. Pour into a chilled martini glass.
Also on the infusions bandwagon are SKYY Infusions, featuring premium SKYY vodka and
succulent all-natural fruit flavors, such as citrus, raspberry, grape, passion fruit, and cherry.
These bold and zesty infusions truly capture the fruit aromas. A drink suggestion from SKYY
is the Passion Fruit Maracujá Mélange.
PASSION FRUIT MARACUJÁ MÉLANGE
2 oz SKYY Infusions Passion Fruit vodka
1/2 oz peach schnapps
2 oz orange juice
1 oz freshly squeezed lemon juice
1 oz simple syrup
Shake well with ice and pour into a rocks glass. Garnish with a peach slice.
Another vodka that is making great progress in the United States after
being introduced last year is Sobieski Vodka. Already the number-one
selling premium vodka in its home country of Poland, it is distilled from
100 percent Dankowski rye and is exceptionally smooth and modestly priced.
Importer Imperial Brands has added Marie Brizard Fruit Liqueurs to its roster and plans
to reestablish the luster these liqueurs carried in the past.
Dave Steadman is the editor and associated publisher of Hotel Wine, Beer, and Spirits.
