Tag Archives: Beefeater 24 gin

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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The Big Bad Christmas Post

This time of year cocktail blogging can become a little overwhelming. There’s just so much to cover and not nearly enough time to cover it all. So rather than write-up a million little posts on great holiday cocktails (hey…I need time to wrap gifts too!) I figured I’d bite the bullet and put down everything you need to know about holiday drinking right here in my BIG BAD CHRISTMAS POST. Ready? Here we go…

Keep warm with this simple coffee cocktail. It makes for a great fireside sipper or dessert tipple.

Irish Winter

1 part Kahlua Coffee Cream

1 part Jameson Irish Whiskey

Freshly brewed coffee

Combine ingredients in a mug and stir. Top with whipped cream and chocolate shavings.

Scotch is wonderful in seasonal cocktails—this one has the simple, warm flavors of brown sugar, hazelnuts, and vanilla. Great stuff from the International Wine & Spirit Competition (IWSC) Distiller of the Year—Chivas Regal.

Vanilla Hazlenut Blazer

2 oz. Chivas Regal 12 yo

2 tsp Brown Sugar

2 Hazelnuts

2 drops Vanilla Essence

Heat a brandy balloon over hot water with the whisky, sugar, vanilla and nuts. Set liquid aflame and twist glass to soften ingredients (about 30 seconds). Meanwhile, fill an Old Fashioned glass with ice. Pour flaming liquid over the ice. Garnish with 2 Hazelnuts & 2 Almonds.

The Beefeater Shrub takes a bit of work, but it’s well worth it for this well-balanced fresh cocktail.

The Beefeater Shrub

Beefeater 24 Gin

2 punnets Raspberries

2 punnets Blackberries

8-10 tbs caster sugar

Cloudy apple juice, lemon juice and nutmeg

In a saucepan muddle together the raspberries and blackberries. Add a little water and gently heat through adding the sugar as it warms up, simmer for 5 minutes. When cool place into an empty bottle and add equal parts of gin to the mixture. Leave this to stand in at room temperature for a day or two giving it enough time to marry together. Pour into a wine glass 3 oz. of the mixture, fill the glass with ice, squeeze and discard a piece of lemon and top with apple juice. Give it a quick stir and finally grate some fresh nutmeg over the drink.

Last but not least, give this new cocktail from Cheri Loughlin a try. It’s a decadent drink that just as appealing to the eye as it is to the taste buds. Absolutely the perfect drink with which to impress your holiday guests!

Minted Snowfall – created by Cheri Loughlin

Photo courtesy of Cheri Loughlin

I part Espresso Vodka

3/4 part Hiram Walker Peppermint Schnapps

1 part White Chocolate Liqueur

1 part Heavy Whipping Cream

Crushed Peppermint Rim

Chocolate Dipped Peppermint Stick Garnish -optional

Rim Old Fashioned Glass with white chocolate liqueur. Dip rim of glass in crushed peppermint.  Set aside.  Combine liquids in cocktail shaker with ice.  Shake to blend and chill.  Strain into peppermint rimmed old fashioned glass over fresh ice.  Garnish with chocolate dipped peppermint stick.

Whatever your drink of choice this season, be sure to have a safe and happy holiday! Best wishes & cheers!

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Something Light for the End of the Night

Here’s a great idea for an after-dinner cocktail on Thanksgiving Day. It’s a delicious follow-up to a holiday feast, but keeps things light and refreshing.

 

London Sgroppino

2 parts Beefeater 24

1/3 part Galliano

3 1/2 parts Prosecco

1 scoop sorbet

Combine first two ingredients in a mixing glass and stir. Strain into a coupe glass. Top with Prosecco and add a scoop of sorbet. Enjoy!

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Chip! Chip! Cheerio! Beefeater 24 Wins Big with Brits!

Beefeater 24 has added to its already impressive awards tally by winning Best New British-Made Product at the 2009 Class Bar Awards announced in London on November 10, reflecting the popularity of Beefeater 24 with leading mixologists.

The award recognizes innovation and excellence of a new product made in the UK and launched within the last 18 months.  In the 13 months since its launch, Beefeater 24 has already been awarded the prestigious Greenalls Gin Trophy by the International Wine & Spirits Competition (IWSC) as well as gold medals at the International Spirits Challenge and Gin Masters.

 

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Gary Regan’s Everest

24 EverestThis cocktail, taken straight from my Beefeater 24 cocktail recipe book, combines flavors of citrus, tea, & curry. That’s right—curry. Named after the Indian restaurant in Gary’s hometown, this one delivers as a unique and well-balanced drink.

Everest by Gary Regan

2 ½ oz. Beefeater 24

¾ oz. Coconut/curry paste

½ oz. fresh squeezed lemon juice

Mix 1 tsp. curry powder with 1 ½ oz.Coco Lopez to make a paste. Shake all ingredients vigorously with ice and strain into an iced filled glass.

Enjoy!

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