Tag Archives: Beefeater 24 gin

12.12.12

As I’m sure you’ve heard from just about everybody’s Facebook status today, it is 12.12.12! Personally, I prefer the number 9, so in September of 2009 I was much more excited… but I suppose this is still a big deal since this is the last time a date like this will occur until January 1 of 2101!

To celebrate such a historic date (that really hasn’t been all that historic at all, except for maybe the number of weddings that are going to occur throughout the day) I thought it best to toast all of the brides and grooms out there with a sparkling cocktail!

Persephone Royale:

  • .5 oz Hiram Walker Pomegranate Liqueur
  • .5 oz Orange Juice
  • 1 oz Beefeater 24 gin
  • 2 oz of Jacob’s Creek Sparkling Moscato

Directions: Build ingredients in a martini glass and top with Jacob’s Creek Sparkling Moscato. Garnish with frozen cranberries (dropped in).

Enjoy everybody and Happy 12.12.12 🙂

KJ12_12_12

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TOTC: Juniperlooza!!!

The view walking in!

Sorry for the delay, but I would be remiss not to share with you the last, but certainly not least, event that we attended while down in New Orleans for Tales of the Cocktail. After countless tastings and events from Wednesday afternoon through Saturday, I began to feel the exhaustion kicking in, and I questioned whether or not I would be able to make it to the Juniperlooza party Saturday night, sponsored by the Pernod Ricard Gin Portfolio. Luckily, I had my Tales Veteran counterpart, Stephanie, with me, giving me pep talks that yes, I could make it, and no, this was not a party I wanted to miss!

Juniperlooza Guide description of Live Talent

As we pulled up to the venue I saw food and drink trucks lining the perimeter of an outdoor patio, and I could hear the live music blasting from inside the venue (do we have any fans of Aloe Blacc out there, I can tell you he was AMAZING)! As I walked around I expected the same 3 or 4 cocktails to be served at each of the drink carts, but I was extremely wrong! There were 25 different cocktails, each made with one of the gins in the Pernod portfolio (Beefeater, Beefeater 24, and Plymouth) mixed up fresh, on site by 42 incredible bartenders (get ready for some name dropping folks) such as Jim Meehan, Tony Abou-Ganim, Lynnette Marrero, Erick Castro, Jason Littrell, Kenta Goto and many more!

I tried my best to sample each of the drinks, (keyword being sample), but have to report that I did not make it through all 25. I can tell you that some of my favorites included the Clover Shrub, created by Jim Meehan, the French 75 ‘Tony Style’, created by Tony Abou-Ganim, and of course, a classic Tom Collins.

Delicious Pernod Gins served at Juniperlooza

Tom Collins

  • 2 Parts Plymouth Gin
  • .75 Part Fresh Lemon Juice
  • .75 Part Simple Syrup
  • Cub Soda

Shake all ingredients with ice, except club soda. Pour over fresh ice into a highball glass. Top witih club soda. Garnish with a lemon wedge.

This was such an all around memorable event, from the performances, to the atmosphere of the venue, to the amazing cocktails themselves, and I cannot wait for next year 🙂  -KJ

Mr. Aloe Blacc performing live!

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It’s Tea Time!

It’s Tea Time over at Served Raw, where they recently chose to feature four boozey punches highlighting different tea varietals, including one featured a couple of times on Cocktail Culture as a festive winter beverage, the Burroughs Festive Plum Punch. They also featured some mouth-watering recipes from The Bon Vivants, The Dizzy Fizz, and Cocktail Virgin Slut. But don’t just take my word for it. Give Served Raw’s article a read and see how the different varieties of tea pair up in punches. Here’s how they explained the tea time musing:

Booze makes everything more interesting, including tea time. These four recipes, created by experts and test-driven by us, prove that the best way to take your tea is with a heavy-handed pour of liquor, mounds of fresh fruit and heaping spoonfuls of simple syrup.

Here’s the recipe for my Earl Grey and Beefeater 24 punch contribution once again, if you’re looking for a recipe for an upcoming holiday party – it is a surefire way to impress your holiday guests and friends!

Burroughs Festive Plum Punch

1 part Beefeater 24 Gin
1 part Sloe Gin
1 ½ parts lemon juice
½ part orange juice
¼ part simple syrup
1/8 part marmalade
1 ½ parts Belvoir spiced berry cordial
3 parts chilled Earl Grey tea
2 parts Prosecco

Mix first 8 ingredients in a punch bowl and chill with ice. Add Prosecco and garnish with berries, citrus wheels, plums, and grated nutmeg.

Cheers!
SJ

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24 Drinks: Lambeth Lemonade

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

This week’s “24 Drink” is a simple summer sipper. Serve this sophisticated lemonade cocktail at your next cook-out. It’s lovely and delicious!

Lambeth Lemonade

1 ¾ oz. Beefeater 24 gin

1 oz. Lillet

¼ oz. Raspberry Syrup

Top with Fever Tree Bitter Lemon

Add first three ingredients in a cocktail glass and stir. Top with bitter lemon. Garnish with a lemon wedge and fresh raspberries.
Cheers!

-SH

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Highlights from the Manhattan Cocktail Classic Gala

Dan Warner hides in the dimly-lit, yet festive, Beefeater Summer Gin bar at the Manhattan Cocktail Classic Gala.

The multi-day festival that was the 1st annual Manhattan Cocktail Classic has come and passed and I was lucky enough to participate in a sampling of the events and educational seminars that the Big Apple’s biggest cocktail party had to offer. Pernod Ricard USA invited me along for the opening gala on May 14th, for the introduction of Beefeater Summer Edition, a lighter style gin specially designed to reflect the more relaxed style of summer drinking. The bar also featured Beefeater 24 which was introduced to the market last year and has successfully launched throughout the country.

At the Beefeater bar resembling a summer garden, I had the opportunity to finally meet Dan Warner, Global Ambassador for Beefeater. We had a chance to chat across the bar about the unique flavor profile in the Summer Edition gin, which features the addition of elderflower, black currant and hibiscus botanicals. Along with Warner, Kenta Goto of Pegu Club NYC and TJ Lynch of The Breslin served punch and stirred martinis to order for the 2,500 guests in attendance. Want the recipes? You got ‘em:

Demsond Payne, Master Distiller of Beefeater Gin with a Summer Gin Punch at the MCC Gala. Photo Courtesy Pernod Ricard USA.

Summer Gin Punch

5 parts Beefeater Summer Gin
1 part St Germain
1 part Maraschino
5 parts Chilled Green Tea
1 part Lime Juice
5 parts Prosecco
Method: Add ingredients to Punch Bowl with Ice Block
Glass: Punch Bowl
Garnish: Pineapple sticks, strawberries, lemon wheel, pink grapefruit wheels, mint sprigs

How perfect does this sound for your Memorial Day festivities coming up?!

24 Martini
5 parts Beefeater 24
1 part Lillet Blanc
2 dash orange bitters
Method: Stir all ingredients until ice cold and strain into glass.
Glass: Coupe
Garnish: Grapefruit twist

Steve Raye, and I at the Gala.

Beefeater’s summer gin was certainly a hot topic throughout the gala event. But what other ground did I span over the four stories of the New York Public Library? I got to connect face-to-face with some of my awesome online cocktail friends, play “Where’s Waldo?” with others, and sample a slew of beverages (oh, and I did I mention that there were Oompa-Loompas roaming near the front entrance?!). Not a bad gig, right? Many thanks again to Pernod Ricard for letting me join in the festivities.

Cheers!
-SJ

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24 Drinks: Chris Milligan’s Basil-ica Cocktail

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

This week, we’re featuring a cocktail from bartender Chris Milligan of Secreto Lounge in Santa Fe, New Mexico. Here’s what Chris has to say about it:

“I named this drink in honor of St Francis Cathedral-Basilca here in Santa Fe. It is a great little drink, designed in a classic sense and uses fresh ingredients, which is the basis I try to use with all the drinks I make.”

The recipe is below but be sure to check out Chris’ own post about the cocktail on his blog, Santa Fe Barman.

The Basil-ica Cocktail (recipe and photo courtesy of Chris Milligan)

2 oz Beefeater 24

1/2 oz St. Germain

1/2 oz fresh lemon juice

1/2 oz simple syrup.

4 large basil leaves

1 dash Peychaud Bitters

1 dash Orange Bitters (he uses Regan’s)

Muddle basil, lemon juice, simple syrup and bitters.  Add Gin and St Germain.  Shake for 10 seconds and strain into a chilled cocktail glass.  Garnish with Basil leaf and long orange twist.

To learn more about Chris & the great work he’s doing at Secreto Lounge, check out Colleen Graham’s recent interview with the bartender.
Cheers!

-SH

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24 Drinks with Beefeater 24: The Rendezvous

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

Next up is The Rendezvous by Antonio Simonetti of the Hoxton Pony. It’s a lovely cocktail that balances bright citrus notes with the perfect touch of bitter and sweet. Don’t fear the egg white! It adds a wonderful frothy texture and makes the drink look simply divine.

The Rendezvous (2/24)

1 ½ oz. Beefeater 24 gin

1 ½ barspoons of Bitter Orange Marmalade

½  oz. freshly squeezed lime juice

2/3 oz. Orgeat syrup

1/3 oz. egg white

¼ oz. Maraschino liqueur

Shake all ingredients with ice and strain into a chilled coupette. Garnish with a Maraschino cherry and Grapefruit zest.

Cheers!

-SH

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24 Drinks with Beefeater 24: Blue Velvet

Cocktail Culture’s going to keep the gin drinks coming with 24 drinks with Beefeater 24, a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

We’ll get things started with this refreshing tipple from Ruby & Sequoia’s Tomas Lenko.

Blue Velvet (1/24)

1 ½ oz. Beefeater 24 gin

Fresh blueberries

1/3 oz. honey

1/3 oz. freshly squeezed lemon juice

1/3 oz. simple syrup

2/3 oz. Sloe Gin

Muddle blueberries in the base of a shaker. Add ingredients and shake with ice. Strain into an ice-filled glass.
Cheers!

-SH

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Something in the air speaks Gin to us

Did you attend either of these launch events? We’d love for you to share your experiences with us!

AWARD-WINNING BEEFEATER 24™ CONTINUES TO EXPAND U.S. PRESENCE WITH SPRING DEBUT IN CHICAGO AND LAS VEGAS


New York, NY (April 5, 2010) – Just as the weather and the gin-drinking season heat up, Beefeater 24, the inspired super-premium gin crafted by renowned Beefeater Master Distiller Desmond Payne, is expanding to Chicago and Las Vegas.  Beefeater 24 was previously launched to rave reviews and is making waves with bartenders and consumers in New York, San Francisco, Los Angeles, Boston and Philadelphia.

Handcrafted with 12 botanicals including a rare blend of teas, Beefeater 24 is distilled in the heart of London. Its name is inspired by the city’s 24-hour stylish, sophisticated lifestyle, as well as the unique 24-hour steeping process designed to make the gin exceptional.  Beefeater 24 is the ultimate creation of Payne – arguably the world’s most experienced Gin Master Distiller – and draws upon his more than 40 years of distilling expertise. Recent awards* are a testament to the superior quality and craftsmanship at the heart of Payne’s latest creation.

“Beefeater 24 is a gin of unrivaled smoothness and complexity,” said Maria Puente, Senior Brand Manager for Beefeater at Pernod Ricard USA. “To create 24, Payne spent 18 months adjusting and perfecting the recipe with today’s discerning spirit connoisseur in mind. The result is a subtle and sensuous gin that blends beautifully with other ingredients to create exceptional cocktails.”

Beefeater 24 is a blend of natural botanicals sourced from around the world, including hand-prepared grapefruit, bitter almond, orris root, Seville orange peel and accents of rare Japanese Sencha Tea and Chinese Green tea. In addition to different botanicals, Beefeater 24 is “cut” earlier during distillation to retain its freshness and vitality.

Puente added, “Many industry pundits predict that the gin category is poised for explosive growth as mixologists and consumers alike are discovering or rediscovering the qualities that make gin so unique. As such, this is the perfect time to extend the presence of our award-winning Beefeater 24.  By capitalizing on the momentum we have built, as well as the rising interest in gin, we certainly can make a grand entrance into the Chicago and Las Vegas bar scenes.”

To support the U.S. expansion of Beefeater 24 and help introduce the super-premium gin to bartenders and consumers in new, interesting ways, the brand has enlisted reputable mixologists to develop a range of great-tasting Beefeater 24 cocktails.  A sampling of these cocktail recipes include:

Triple Citrus 24 & Tonic

Created for Beefeater by Dan Warner

1 Part Beefeater 24™
2 Parts Premium Tonic

Decorate with thin slices of Lemon, Lime and Orange

24 Martini

Created for Beefeater by Dan Warner

5 Parts Beefeater 24™1 Part Lillet** Blanc
2 Dashes of Regan’s Orange Bitters

Stir and serve up with a Grapefruit Twist

Shifting Sands

Created for Beefeater by Sasha Petraske

1 & ½ Parts Beefeater 24™
1 & ½ Parts Fresh Grapefruit Juice
¼ Part Fresh Lemon Juice
2 Bar Spoons of Maraschino Liqueur
Club Soda

Build ingredients into a high-ball filled with fresh ice. Top with Soda and garnish with a grapefruit twist.

* Beefeater 24 was awarded the prestigious Trophy for the Best Gin by the International Wine & Spirits Competition (IWSC) 2009.

* Beefeater 24 was awarded Best Gin, Double Gold Medal at the 2010 San Francisco World Spirits Competition

* Beefeater 24 received a 96 point, Extraordinary, Ultimate Recommendation at the inaugural Ultimate Spirits Challenge held in New York in March 2010

** BEEFEATER is a registered trademark of Allied Domecq Spirits & Wine Limited Company. LILLET is a registered trademark of Society Lillet Freres, which does not make or license BEEFEATER.


# # #

ABOUT PERNOD RICARD
Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA. In July, 2008, Pernod Ricard completed the acquisition of the iconic ABSOLUT® Vodka brand from the V&S Group.
In addition to ABSOLUT®, Pernod Ricard USA’s leading brands include such prestigious spirits as The Glenlivet® Single Malt Scotch Whisky, Chivas Regal® Scotch Whisky, Jameson® Irish Whiskey, Seagram’s Extra Dry Gin®, Beefeater® Gin, Plymouth™ Gin, Martell® Cognac, Malibu®, Kahlúa® Liqueur, Hiram Walker® Liqueurs, Pernod® and Ricard®; such superior wines as Jacob’s Creek® and Brancott Estate®; and such exquisite champagnes and sparkling wines as Perrier Jouët® Champagne, G.H. Mumm™ Champagne and Mumm Napa® sparkling wines.
The company is based in Purchase, New York, and has roughly 1,000 employees across the country.
Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. For more information on this, please visit: www.acceptresponsibility.org.

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St. Patty’s Tipples

Ah, St. Patty’s Day is upon us again. It seems just yesterday, I was sharing my faux-Irish background with you all and now here we are one year later, about to experience (again) what is arguably the greatest drinking holiday of them all. I’m actually on vacation right now (this post was written ahead of time) but if I were in the area you can bet I’d be taking a ride up to Boston to partake in a little St. Patty’s Day tippling. Is there a greater city in this country for such an event? I think not! Wherever you may be headed to pretend to be Irish this holiday, take down these recipes and demand them at once! Or you could just ask nicely, I suppose. Here are some newbies from Pernod & Beefeater 24.

Irish Sour:

1 ½ oz. Beefeater 24 Gin

2/3 oz. Suze

2/3 oz. Freshly Squeezed Lemon Juice

½ oz. Yellow Chartreuse

2 barspoons Monin Green Tea Syrup

1 whole fresh egg white

Shake ingredients over ice and strain into an ice-filled glass. Garnish with a lemon twist.

Irish Tea Party:

4 parts Sweetened Green Tea (chilled)

1 part Jameson Irish Whiskey

½ part Pernod Absinthe

Rinse rocks glass with Pernod Absinthe. Add ice. Pour Jameson over the ice. Add Green tea and garnish with a lime slice.

Enjoy!

-SH

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