TALK DRINKS

Cool Off with Partida

The nights are hot, and the days are hotter.  If you live in NYC, you know the concrete jungle's heat is unforgiving. It is a constant quest to find ways to cool down and forget the rising temperatures. To do both, cool off and forget, two New York bars are offering Tequila Partida cocktails as a reprise to the sticky heat.

Please Don't Tell (PDT) and Pranna serve specialty Partida Tequila cocktails. PDT (113 Saint Mark's Place) offers N. 38 Special, and Pranna (79 Madison Avenue) serves Silver Obha. Make plans to go to both locations to taste Partida Tequila's smooth versatility.

If you aren't in New York, try making these original drinks at home with Tequila Partida from the Tequila Valley in Mexico.  To locate where to purchase Tequila Partida, log on to www.tequilapartida.com and type in your zip code into the box labeled "Where to buy Partida in the US."

N. 38 Special (at PDT) - created by Jeff Bell, which owner Jim Meehan states "packs heat." (photo credit: Nick Brown)

1 oz Partida Reposado
5 oz Ommegang Witte
.5 oz Amaro Averna
.5 oz Lemon Juice
.5 oz Grapefruit Juice
.25 oz Valentina Hot Sauce

Build in a Kosher salt / No. 38 spice-rimmed Pilsner glass filled with ice. No garnish

   

Silver Obha (at Pranna) - created by Raphael Reyes (photo credit: Abigail Ekue)

2 oz Partida Blanco
3 Shiso leaves
1/2 oz Yuzu
1/2 oz Fresh Lemon Juice
1/2 oz Fresh Pineapple Juice

Build in your shaker, shake and double strain into a coup glass. Garnish with a Shiso leaf.

 

Say Hello to Sicily

d'Alessandro is a new eco-friendly winery based in Southwest Sicily near the historic city of Agrigento.  Founded in 2006 by Giacoomo d'Alessandro, the winery marries the tradition of Sicily with contemporary and innovative practices.  Set on land the d'Alessandro family has owned since 1820, the winery uses large solar panels to provide energy for producing wine.

The energy efficient winery and lead wine-maker Tonino Guzzo produce three wines for the American market--Nero d’Avola, Inzolia and Nero d’ Avola/Syrah-- using native Sicilian and international varietals well suited to the land.  Moderately priced the versatile wines pair well with a variety of dishes.

• Nero d’Avola/Syrah ($30) is a well-structured wine consisting of 65% Nero d’Avola and 35% Syrah. This powerful blend is best paired with salumi and hearty main courses.
• Nero d’Avola 2008 ($14.99) is a deep ruby-red and complex wine, representing the best of traditional Sicily. Suggested food pairings include grilled meats and hearty fish such as swordfish with cherry tomatoes and capers.
• The d’Alessandro white wine is 100 percent Inzolia. Inzolia ($14.99) is a lively and easy to drink, and pairs well with cooked fish, sashimi (or 'crudo') and white meats.

Fun fact: The label on the bottle has a perforated section so you can easily tear it off.  No need to write down the wine you like; remove the label and put it in your wallet.

Tequila Partida Spirit Bird Challenge Gets Loco

Thirteen mixologists from Southern Florida competed on June 12 in the first ever Tequila Partida Spirit Bird Challenge in Key West.  Congratulations Michael Parish, winner of the challenge and $500,  for making a drink that showcased the spirit of Tequila Partida and paid tribute to Key West: The Loco Coco Smash.

Michael Parish making the winning drink.

“My inspiration for the cocktail really came from Partida," said Michael.  "It is passion as it relates to the earth.  Partida is a gift from the Tequila gods, and it pairs well to make such a great cocktail.”

Passion came through Parish's perfectly executed, original drink.  The Loco Coco Smash not only looks divine, it tastes smashing.  The hint of jalapeno gives it a spicy kick.

The Loco Coco Smash by Michael Parish of Living Room at the W in Miami

• 1.5 oz Partida Reposado
• .75 oz Jalapeno Infused Yellow Chartreuse
• 1.5 oz MP’s Mixx #2* - Homemade syrup with Key Lime, Fresh Pineapple and Coconut
• Cilantro 
• Cayenne
• Serve over crushed ice in a fresh cracked coconut.
• Mash Cilantro with Swizzle Stick in bottom of Coconut. Add all other ingredients. Swizzle and add crushed ice. Garnish with Cilantro and Cayenne.

The Loco Coco Smash

Each bartender had 10 minutes to create his or her cocktail and present them to a panel of judges: Partida Brand Ambassador Jacques Bezuidenhout, celebrity chef Cindy Hutson and co-owner of Ortanique on the Mile Delius Shirley, and Pat Sullivan, wine and spirits editor of Dine Magazine. The panel awarded points based on presentation, originality and taste as Laura Cullen, owner of Clarkes in Miami, emceed the evening.

Jacques Bezuidenhout, Michael Parish and Sara Gorelick

Other notable standouts from the Tequila Partida Spirit Bird Challenge on The Rum Barrel roof were second place winner Audrey Levy with The Key to Your Coconuts; third place winner Cameron Scholderer with Marita Sangrita, and consumer choice winner Rich Bagbasarian for Orchata Margarita. 

“The caliber of recipes submitted were phenomenal and really showcased Partida’s versatility,” said Gary Shansby, Founder, Chairman and CEO of Tequila Partida. “Michael Parish's winning cocktail is particularly delicious, and we are proud to include The Loco Coco Smash in our cocktail repertoire. Congratulations to all the contestants.”

Next time you are in Southern Florida, stop and have a drink at one or all of the contestants establishments and make sure to ask Michael Parish to make you The Loco Coco Smash!

• Juanita Butler from Ortanique
• John Wells from Southern Wine & Spirits
• Jack Terry from Bagatelle
• Audrey Levy from Pete’s Café
• Rich Bagdasarian from Southernmost Resorts
• Henry Hidy from Southern Wine & Spirits
• Josh Goldurs from  Rick’s & Durty Harry’s Nightclub
• Michael Parish from the Living Room at the W
• Cricket Nelson from The Stage
• Freddy Diaz from AlembiQ Inc.
• Tim Schwarz from Michael’s
• Rhianna Morris from the Rum Barrel
• Cameron Scholderer from The Mondrian

 

Toasting Tanqueray

The Tom Nichol Cocktail

*As published on Cocktail Enthusiast by Sara Gorelick

While there were many great cocktails featured at last month’s Manhattan Cocktail Classic in New York, one that really stood out was the Tom Nichol Cocktail created for the Master Distiller of Tanqueray Gin. The drink was presented to guests at the suite at the Andaz Hotel across from the New York Public Library, which is the scene of the annual MCC Gala.

A mixture of gin and fresh juices, this cocktail was dreamt up by wine and spirits expert Steve Olson and Tom Nichol while they were traveling together in Spain. The citrus highlights different notes in the gin, while the syrup balances out the cocktail with a bit of sweetness. Perfect for a summer evening, this drink is as inspired as they come.

The Tom Nichol Cocktail

1 1/4 oz Tanqueray No. Ten Gin
1/4 oz Grapefruit Juice
1/4 oz Orange Juice
1/4 oz Lime Juice
1/4 oz Lemon Juice
1/2 oz Chamomile Simple Syrup

In a shaker filled with ice, add all juices, syrup and Tanqueray No. Ten Gin. Shake vigorously and strain into a chilled cocktail glass.

 

Sweet 16 for Bartender of the Year Competition

Domaine de Canton, a ginger flavored liqueur brand, is proud to announce the 2011 Bartender of the Year finalists.  The prestigious 16 finalist will shake, rattle and pour their best drinks for five discriminating judges. 

After making it through the first round of competition in Miami, the finalists will compete from June 5 to 8 at La Samanna Luxury Resort & Spa in French St. Martin. The talented masters behind the bar competing for the title of Best Bartender of the year and for $10,000 are as follows:

• Brian Matthys of New York City
• Claire Sprouse of Houston
• Damian Windsor of Los Angeles
• Gabriel Orta of Miami
• Halle Bruno of Cleveland
• J.R. Starkus of Las Vegas
• Jason Strich of Washington, D.C.
• Jay Kuehner of Seattle
• Jeffrey Morgenthaler of Portland
• Josh Harris of San Francisco
• Mathias Simonis of Milwaukee
• Matthew Eggleston of Chicago
• Naren Young of New York City
• Noah Heaney of Denver
• William Codman of Boston
• Stuart Fitz of London

To judge the best drinks made this year using Domaine de Canton, a panel of notable experts have been assembled:  John Cooper, owner of Domaine de Canton; Sean Kenyon, 2010 Bartender of the Year; Tobin Ellis of BarMagic in Las Vegas; Aisha Sharpe of New York City's Contemporary Cocktails Inc., and Dushan Zaric of Employees Only and Macao Trading Company in New York City.

Good luck to all the bartenders.  It is a stiff competition.