Cheers

January 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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www.cheersonline.com 8 • January/February 2015 DENVER MIXOLOGIST WINS WOODFORD RESERVE'S 2015 MANHATTAN EXPERIENCE Woodford Reserve has crowned Allison Widdecombe of Denver the winner of its 2015 Manhattan Experience contest. The program gives bartenders nationwide the chance to en- ter their unique spins on the classic Manhattan bourbon cocktail. More than 500 mixologists from 30 markets participated this year. The Manhattan Experience finale took place on Jan. 13 in New York at The Bowery Hotel's Bowery Terrace. Judges Charles Joly, Jacques Bezuidenhout, David Wondrich, and Woodford Reserve Master Distiller Chris Morris evaluated the recipes of the six final- ists, who represented Denver, Indianapolis, Milwaukee, Pittsburgh, Portland, and San Francisco. Consumers and bartenders were invited to attend the event and sample the finalists' recipes and vote on their favorite. Widdecombe's cocktail, Proven Perfect, uses oolong tea-infused ruby port, which acts as a traditional Manhattan's sweet vermouth, and cardamom-infused orange liqueur to replace the typical dry vermouth. As the Manhattan Experience winner, Widdecombe will receive a feature article on Liquor.com, as well as a trip to San Francisco for a photo and video shoot for the Liquor.com site. Here's the full recipe for her winning Manhattan. Proven Perfect 2 oz. Woodford Reserve bourbon ½ oz. Oolong tea-infused ruby port ½ oz. Cardamom-infused Amèr Nouvelle liqueur ½ Bar spoon of Fernet Branca Combine ingredients over ice in mixing glass and stir. Strain them into a cocktail glass, and garnish with an expressed lemon twist. DRINK CULTURE PRODUCTS Patron Spirits has introduced Incendio, a chile chocolate liqueur in the company's Patron XO Café line. The new liqueur combines the flavor of Mexican arbol chile with Criollo chocolate. The 60-proof Incendio is produced in Jalisco, Mexico, at the Hacienda Patron distillery. Brown-Forman has introduced a bour- bon celebrating founder George Garvin Brown's birthday. The 13th limited-edition release, Old Forester Birthday Bourbon was created by master distiller Chris Morris from a single day of production and is vintage-dated. Bottled at 97 proof, the bourbon will be available for a suggested retail price of $59.99. Anchor Distilling has redesigned the bottle and label of Chinaco tequila. The new packaging is reminiscent of the brand's early days in the 1980s, which the company says also captures the aesthetic of a single-malt whisky. Chinaco's Blanco, Reposado and Añejo te- quilas are all 80 proof and available for a suggested retail price of $29.99 to $68.99 per bottle. Gordon Biersch Brewing Company has released its WinterBock seasonal beer, which is a full-bodied double bock featuring four different types of malt. It includes Munich malt, pilsner malt, dark roasted caramel malt and black malt. At 7.5% ABV, WinterBock has a suggested retail price ranging from $8.99 to $9.99 for a six-pack. Innis & Gunn and Thatchers Cider Co. have announced a partnership to enter the U.S. market with Thatchers Gold, a 4.8% ABV English cider. Thatchers Gold will be available in a 330-ml. four-pack for $8.99 and 500-ml. bottles for $3.99, with kegged cider to follow early in 2015. Woodford Reserve's Chris Morris, left, with winner Allison Widdecombe.

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