Cheers

Cheers Nov-Dec 2014

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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TANQUERAY SHAKER MAKES FANTASY GIFT LIST High-ticket retailer Neiman Marcus is known for its over-the-top fantasy holiday gifts. This year's selection includes a little something for the well-heeled mixologist: the Tanqueray No. Ten Imperial Shaker. Created by spirits industry luminary Jason Crawley, the 5-ft.-tall cock- tail apparatus is made of brass, solid silver and cast iron, and weighs more than 280 lbs. The Imperial Shaker's design was inspired by a 19th century line drawing. Crawley aimed to recreate the illustration and produce a drink-shaking machine that is functional, historically signifi cant and authentic. There's a little branding thrown in: It's topped with four shakers modeled after Tanqueray No. Ten bottles. The price? $35,000. If you do spring for the Imperial Shaker, it comes with a one-year supply of Tanqueray No. Ten (not to exceed four cases, however), as well as a personal cocktail educa- tion session for up to 20 guests with Tanqueray's national brand ambas- sador, Rachel Ford. And with every purchase of the Tanqueray No. Ten Imperial Shaker, Neiman Marcus will donate $5,000 to The Heart of Neiman Marcus Foundation dedicated to supporting youth arts education in communi- ties around the country. www.cheersonline.com 14 • November / December 2014 DRINK CULTURE Shaker, it comes with a one-year supply of Tanqueray No. Ten (not to exceed four cases, however), as well as a personal cocktail educa- tion session for up to 20 guests with Tanqueray's national brand ambas- sador, Rachel Ford. Tanqueray No. Ten Imperial Shaker, Neiman Marcus will donate $5,000 to The Heart of Neiman Marcus Foundation dedicated to supporting youth arts education in communi- Chamber s of the Mind 1 oz. Blackstrap rum ¾ oz. Green Chartreuse ¾ oz. Ancho Reyes chili liqueur ½ oz. Fresh lemon juice Combine ingredients in mixing tin with ice. Shake and serve up in a coupe garnished with a sugar rim. TIPS FOR SWEET SUGAR-RIMMED COCKTAILS 'Tis the season for adding a little fl air to your cocktails, and a sparkly sug- ar-rimmed glass is a festive note to sweeter drinks. But rimming a glass can get sloppy and ruin the drink if you don't know what you're doing. Here are some tips from Mike Ryan, head bartender of Chicago's Sable Kitchen & Bar. Do use a sugar-rim garnish if you want to add just a hint of sweetness to a cocktail without changing its fl avor profi le. Don't turn the glass upside down and twist in sugar. You want the sugar to stick to the outside of the glass so it doesn't dissolve into the cocktail and cause an imbalance with the ingredients. Do use a lemon or lime wedge to lip half of a glass; whichever citrus corre- sponds to your recipe will work. Don't lip the entire glass with the citrus, since some of your guests may not appreciate the hint of sweetness. Do angle the wedge so that about 75% of it overlaps the outside of the glass. Grab a pinch of granulated sugar and lightly dust the outside of the glass. Do use the same method for salt and Margaritas. Looking for a unique cocktail to serve with a sugared rim? Try the Chambers of the Mind, right, from Sable's fall cocktail menu. Tanqueray's national brand ambassador Rachel Ford, left, and Keith Scott, Tanqueray's senior brand manager.

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