Monthly Archives: April 2009

Beefeater 24 Sponsors Thursday Drink Night

quarter-bar-brooklynIt’s about that time again, folks. Another sponsored Thursday Drink Night and tomorrow’s theme is the brand new fantabulous Beefeater 24 gin. Exciting stuff!

 

As usual, the event will start at 7pm in the Mixoloseum chat room so click through, sign up, and log in, friends!

 

In addition, a stellar crew (if I do say so myself) will be joining in the fun from the Quarter Bar in Brooklyn. Dan Warner (Beefeater brand ambassador), Rick Stutz (Kaiser Penguin), Michael Dietsch (A Dash of Bitters), Dave Wondrich, Jack Robertiello (Drinks Ink), Meaghan Dorman (Spirit Me Away), and Greg Boehm (Mud Puddle Books) will all be there in addition to myself & Steve Raye from NOVA.

 

Word on the street is there’ll be a webcam set up as well so check us out as we shake, stir, and sip the drinks you submit!

 

Cheers!

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British Invasion! Beefeater 24 Arrives in the States!

beefeater_24_bottle-shotEarlier this week, I had the pleasure of attending the official launch party for Beefeater 24 gin. For many cocktail writers, mixologist, bartenders, and enthusiasts, the “tea party” at Ella in New York was their first opportunity to try the product. Little secret here (ok, maybe not since I’m blogging it): it was my first chance to try it as well. Biased though I may be, I’ve got to tell you it’s fantastic! But you don’t have to believe me…take a look around online and you’ll see many others are raving about it as well.

So what is Beefeater 24 and what makes it different from the regular Beefeater Dry Gin? Created by Beefeater’s master distiller Desmond Payne, Beefeater 24 was inspired by the fact that Beefeater’s founder, James Burrough, was a prominent tea merchant. Though Beefeater 24 is made from many of the same botanicals (steeped for 24 hours—get it? 24) featured in the original, the addition of Chinese Green Tea and Japanese Sencha Tea makes for a totally different gin.

So, how about a few recipes? Here’s what they were serving up at the party:

Triple Citrus 24 by Dan Warner:cimg3119

1 ½ oz. Beefeater 24
3 oz. Q Tonic Water

Build in an ice-filled Collins or highball glass. Garnish with a lemon wheel, lime wheel, and orange wheel.

cimg312124 Martini by Dan Warner:

2 oz. Beefeater 24
1/3 oz. Lillet
3 dashes Regan’s orange bitters

Stir all ingredients until ice cold. Strain into a chilled martini glass. Garnish with a grapefruit twist.

The shifting Sands by Sasha Petraske:

cimg31001 ½ oz. Beefeater 24
½ oz. Maraschino Liqueur
¾ oz. grapefruit juice
½ oz. fresh squeezed lemon juice
Dash of simple syrup
Top with soda water

Shake first five ingredients. Strain into an ice-filled Collins glass. Top with soda water. Garnish with a grapefruit wedge.

cimg3104The launch party brought out the likes of Gary Reagan, Audrey Saunders, Simon Ford, and Charlotte Voisey, among many others. Dan Warner, brand ambassador for Beefeater, chatted up the crowd while Desmond Payne served as the honorary Mad Hatter. Check out the bartenders in their fab top-hats. It was so much fun and the drinks are so tasty—perfect for warmer weather!

Next week we’ll be examining the product even closer and creating more great cocktails so stay tuned! Chip chip cheerio!

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Original Beefeater TDN Cocktails

cimg3012As promised, I’ve got the winning cocktail from the Beefeater-sponsored TDN event. Jake Parrott came out with the Chip Shop Punch, a delightful drink I remember quite well as delicious.

Chip Shop Punch by Jake Parrot

1 1/2oz Beefeater gin

1/2oz Rothman & Winter Apricot

1/4oz Coruba rum

1/2oz lemon juice

1/2oz simple syrup

2 dashes Angostura bitters

 

Swizzle with an enormity of crushed ice and ring it with straws, as everyone will ask for a sip.

There were many other cocktails that made their way across the bar over the course of the evening. Forty-six original cocktails, to be exact—a TDN record! Perhaps that’s because Beefeater is such an easy gin to work with. Here’s what Robert Hess had to say about the gin category that night,

 

“Gin is one of the best spirits for cocktails, I feel it is because there is a great spectrum of flavors within it, which can be brought out by the various other ingredients which you choose to use. It’s sort of like making a soup with a veal stock instead of just water.”

 

And trust me, the flavor was out in full force for so many of these fantastic cocktails. Here’s a taste, but if you’d like the full list, check it out on Twitter.

 

Role Model by Matt Robold of RumDood

 

1 1/2oz Beefeater gin

3/4oz cognac

1/4oz Cherry Heering

1/2oz lime juice

1t simple syrup

2 dashes aromatic bitters

 

Shake with ice, but make sure to first don your favorite super hero costume. Strain, using a batarang as your julep strainer.

 

The Tristessa by Jim Romdall (of Vessel) and Paul Clarke (of Cocktail Chronicles)

 

1 1/2oz Beefeater gin

1/2oz Pommeau de Normandie

1 dash Marteau absinthe

1 dash Caol Isla Scotch

1 dash simple syrup

 

Shake with cracked ice and strain into a chilled cocktail glass. Garnish with an entire apple on the rim. Really, try it.

 

You’ll be Hungry 1 Hour Later by Cocktails-a-peel

 

1 1/2oz Beefeater gin

1/2oz lime juice

1/2oz falernum

1/4oz orange juice

orange wedge

1 dash sesame oil

 

Muddle the orange wedge and sesame oil, add remaining ingredients, shake and strain into a chilled cocktail glass. Cross your fingers, and take a sip.

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Beefeater TDN Live in Seattle

vessel-signI think I’m just barely recovered from my wonderful trip to Seattle for the Beefeater sponsored Thursday Drink Night live event at Vessel. What a crazy time! I flew in that morning, shared 25 or so cocktails with a few of the best, and was on my way the following day in the wee hours of the morning.

 

Next time I visit Seattle I am definitely going to save more time to enjoy the city. What I saw of cimg3018it was wonderful and if Vessel is any indication of the quality of Seattle’s cocktail scene, it is most certainly worth another visit and a serious bar crawl.

 

I have to extend a huge thanks to Jim & Michael of Vessel who took such great care of our TDN crew, which included Paul Clarke, Stevi Deter, Robert Hess, Jamie Boudreau, Keith Waldbauer, and Charles Munat. What a great crowd! Also, thanks to Dan Warner, brand ambassador for Beefeater Gin. He spent a few hours fielding questions from participants and sharing his own perspective on great Beefeater cocktails. He shared a bit of Beefeater’s history and provenance, like the fact that it is the last major gin distiller making gin in London. It is the London Dry Gin, folks.

 

stevi_paul1At one point in the night I took an informal poll, asking TDN participants to name their favorite classic cocktail to make with Beefeater Gin. I thought for sure the martini would take it, but it was actually the Negroni, one that I have to admit I have yet to try. Better get on it, then!

 cimg30251

But moving on to original Beefeater cocktails, there were so many great new recipes shared for this TDN, and I made sure to try as many as I could! My personal favorite of the night was a cocktail with a name that sounds more like it belongs on a Chinese Take Out Menu—Sweet n Sour Beef, created by Ryanimo. Ryanimo, if you’re out there and would like your full name and/or a link put in here please drop me a note with your info! Your drink was awesome! Here it is:

 

cimg30201Sweet n Sour Beef by Ryanimo:

 

1 ½ oz. Beefeater Gin

1 oz. Lillet

¾ oz. Cherry Heering

½ oz lime juice

2 dash Regan’s Bitters

 

Shake the ingredients, strain and serve up.

 

Another star of the night for me was the Magic Carbonated Drink. I’m not sure of its creator (help me out, someone), but Stevi Deter did the naming. This one could only be enjoyed by the Vessel crew as its instructions employ the use of Perlini System, cimg30191which carbonates the drink and makes it fizzy and FANTASTIC! So if you can, head on down to Vessel and order this:

 

Magic Carbonated Drink:

 

1 ½ oz. Beefeater Gin

1 oz. Aperol

¼ oz. St Germain Elderflower Liqueur

2 dashes lavender bitters

 

Ask your Vessel bartender to throw this together, carbonate it, and serve up with a lemon twist. Yum!

 

As always, a few drinks were chosen as finalists for the drink of the night. Go check the recipes out and vote for your favorite on the Mixoloseum blog. I’ll also announce the winner here later this week. Hope to see you again soon, Seattle. Cheers!

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