Noche de Lobos
Traveling to Oaxaca is unlike visiting any other city in Mexico. The airport is much smaller. It seems like immigration keeps a close eye on those who enter; they make you earn. You are greeted almost immediately by hospitable travelers, locals and service workers. Montelobos in connection with ‘Another Round Another Rally’ secured all our transportation needs. Another Round Another Rally is a non-profit organization with a focus on supporting the hospitality industry. Earlier this summer, Team ARAR hosted three online educational sessions that included bartenders from all over the US. We were educated in Mezcal production, its history and the methods Montelobos employs to produce Mezcal sustainably. I was selected from the group to attend the in-person immersive experience in celebration of Mezcal, Noche de Lobos.
After settling into our centrally located hotel, we convened at Otro Mezcal for cocktail hour. This venue is modern and very chic with a minimalist bar and talented bartenders. Looking at the clean lines and contemporary design felt like I was in a posh bar in Lisbon not Oaxaca. We sipped Mezcal Negronis before joining a parade down the streets of Centro Oaxaca City. The procession was led by a group of women dressed in traditional Oaxacan attire. Each senorita held a basket of fruit and flowers on their heads called cempasuchil. Their dances and chants were in celebration of the abundant harvest and gratitude for their good fortune. Every so often, the ladies shouted, ‘Viva Oaxaca!’ in a tone that would be heard and felt by the entire parade.
As the parade concluded, we were led to the Centro Gastronomico. This venue felt like a museum. Every piece of furniture and decor looked like art. We whet our whistles on a few more Mezcal cocktails and nibbled on smoked cheeses. It was at this point that I realized that Montelobos was all about the BIG reveal. Seemingly out of nowhere, a door opens and we enter a room full of marigolds and glowing candles.
I quickly looked for a spot with the best view of the altar in the middle of the room.
While I was impressed by the range of Mezcal cocktails offerings, I was equally as impressed by the water program. We were offered a variety of infused waters to accompany our meal. I requested Maize water (which had a mild sweetness and slightly nutty flavor.) Our six course meal was made more magical by the enchanting music performed by ‘No Borders for Lovers’.
At day break, we venture to the mountains of Santiago Matatlan to visit where Montelobos Mezcal is made. We were led through the entire production process from the agave cultivation and harvesting to milling, fermentation and distillation. We witnessed the burial and subsequent smoking of the agave. The jimadors perform a delicate dance of tossing huge pinas in a pit and avoiding the fumes ruminating from the smoldering flames.
Meanwhile, Montelobos owner and agave PhD, Ivan Saldana, showed us the proper way to taste Mezcal. We paired Mezcal with infused salts and sliced tomato. My favorite combination was the Tobala Mezcal chased with a bite of green tomato dipped in hibiscus salt. A simple culinary treat.
We were then treated to more traditional Oaxacan food throughout the remainder of the evening. A feast of mole, atole, tlayudas and chapulines awaited us in what seemed like a desert oasis situated in the Mixe region of Oaxaca. Musical acts of varying genres serenaded us as the sunlight was replaced by moonlight and the pack was fully activated. The valley filled with Mezcal and movement as a mystical energy took possession of us all.
The final day of Noche de Lobos was the most cultural enriching engagement of the entire experience. My group ventured to Monte Alban, a UNESCO World Heritage Cultural Site. The former grand capital of the Zapotees, now serves as a testament to the innovation and organization of Oaxacan. Our tour guide was incredibly knowledgeable and added much needed context to the Oaxacan story.
We convened at Casa Oaxaca for a complete culinary and sensory experience. We were encouraged to wear all black to our final meal curated by Oaxacan Chef Alejandro Ruiz. We were led into the venue by Catrinas, Tiliches and diablos. After receiving a spiritual cleansing and blessing from an anointed Muxe, we were ushered into the main dining area. The courtyard was dripping in marigolds and candlelight navigated us into the venue. Dancers captivated us with their elaborate masks and haunting moves. In contrast to our previous seated dining experience, this night was more free form.
Food stalls lined the perimeter of the garden venue. I hopped in line for fire roasted pork and beef. As the evening progressed, the music intensified and the energy was transformative. After a sufficient amount of Pechuga, Montelobos unveiled its piece de resistance, its final reveal; a door opened behind the stage and a glowing light permeated from the room. Upon entry, we were introduced to dancers hanging from the ceiling and a beautiful Montelobos bar serving more delicious Mezcal cocktails. Despite having a 6AM flight to Houston the following day, I ordered another ‘El Bandido’ cocktail (Montelobos Espadin – Ancho Reyes Verde – Lime Juice – Simple Syrup) and marveled at all the connections agave has made.
Mexico for the Win!
Mexico may very well be my favorite country to visit. I look for any excuse to visit and am delighted by the new discoveries I make during each trip. This voyage was at the invitation of our friends at El Tequileno. This brand is based in Tequila, Mexico, the birthplace of the iconic spirit. Unlike other trips to Tequila country, this distillery is located in a more remote, more rural part of the city.
As such, El Tequileno and Casa Salles hotel have created resort-like accommodations for guests. Complete with a gourmet restaurant, craft cocktail bar, full spa and my favorite feature, a sparkling swimming pool.
While this location is perfect for a vacation, I was there to study and hopefully pass my Level 1 Spirits exam hosted by WSET. The Wine & Spirits Educational Trust is an internationally recognized organization of spirits educators. The instructors are trained to explain the nuances of each spirits category in an understandable and consumable way. Our instructors, Peter Smolarz and Gina Castillo were engaging and informative.
I was most impressed by the diversity among the exam takers. Our class consisted of bartenders, chefs and beverage professionals from Mexico and the United States. Some attendees needed help with language translation that our WSET educators were able to accommodate. Very impressive.
After the studying and test taking was complete we received a guided tour of El Tequileno distilling operation. The brand stays true to its roots, following family tradition by using the same tried and true methods since their 1959.
But El Tequileno isn’t stuck in the past. We had the pleasure of trying the newest edition to their brand portfolio, Reposado Rare. This aged Tequila has been rested in American Oak barrels for 6 years. This limited expression essentially created a new age statement for Tequila. Way to lead the pack.
In an industry full of celebrity brands, El Tequileno is staying true to form while pushing the limits of product innovation.
Served Up Neat
If one asks for Bourbon “neat”, he or she is expecting their serving of spirit undiluted or mixed with anything else. This preparation permits the guest to enjoy the full flavor of the spirit. One can taste the bitter and the sweet properties. This service allows for an appreciation of harsh aromatics followed by a sweet, floral finish.
When discussing necessary yet controversial topics, we prefer to speak directly to the issue as opposed to beating around the bush. When we got approached by Facebook to design a podcast to discuss topics of interest in the food and beverage space, we vowed to keep it real, to speak plainly, to serve these topics ‘neat’.
We decided to take this opportunity to dispel common misconceptions surrounding the African American beverage consumer. It is widely accepted that people of color have a less refined palate and limit themselves to a select few spirit options. We deign to figure out where these myths came from and how to better educate Black bar patrons and those who serve them. We reached out to some of the most knowledgeable, well-traveled and well-sipped individuals in the industry for their expert opinion on specific sectors of the industry. They provided first hand accounts of career obstacles, discrimination and triumph.
We kicked off the six parts series with our dear friend and the first Black man to obtain a distiller’s license in the United States, Jackie Summers of Sorrel Liqueur. Jackie spoke to the barriers he broke on his journey writing about beverages as a lover and purveyor of liqueur.
Next, we spoke to Jamaal Lemon, native Charlestonian and beer historian. Jamaal frequently contributes to ‘Good Beer Hunting’ and recently released his own brew in collaboration with Edmund’s Oast Brewery located in the Holy City. ‘8 and All’ is an American Strong Ale that sheds light on Charleston’s dark colonial past which often neglects to mention the contribution of former enslaved Africans. Powerful stuff. Jamaal, a 2022 James Beard nominee, explained how breweries can be an unsafe space for Black people in our episode entitled, ‘Black people don’t drink craft beer’.
https://www.facebook.com/fbaudio/?link_hash=vmepdrqsgeyp&story_token=370093184495692
We kept it country in our next audio room discussing the African American connection to Moonshine. Pitmaster and Rocket Scientist, Dr. Howard Conyers educated us on the long held tradition of smoking meat and distilling spirit in secrecy. Dr. Conyers, himself a distiller of fine moonshine, spoke to the absence of any celebrity Black pitmasters and Black distillers; it’s no coincidence. Access, finances, and media perception has kept Black faces and Black names from history. Dr. Conyers encouraged listeners to honor tradition and continue the legacy.
https://www.facebook.com/fbaudio/?link_hash=zlkcxkbegsss&story_token=1250556202130115
The following conversation would involve the complicated yet misunderstood grip Hennessy has on the Black community. We spoke with Hennessy brand ambassador and Chicago native, Alexis Brown. As a boxer and seasoned bar professional, Alexis spoke of her journey to becoming an ambassador for an internationally recognized brand and explained how African Americans were exposed to and fell in love with Cognac, specifically Hennessy.
https://www.facebook.com/fbaudio/?link_hash=oubtyvbhbcgk&story_token=392095335699854
As attendees and speakers at beverage conferences all over the country, we often find ourselves among a small group of African Americans. It can be a lonely and isolating experience. We spoke to Ashtin Berry for her perspective as a host/organizer and creator of Radical Xchange – a bi-annual conference centered on the African American contribution to food and beverage ways in this country and beyond. Berry, a self proclaimed hospitality activist, has an endless list of accolades that include being named Humanitarian of the year and The Future 50 by WSET has seen the industry grow while simultaneously ignoring the needs of its essential workers. She shares tips on making the bar space more equitable and inclusive for people of color.
https://www.facebook.com/fbaudio/?link_hash=fcayecceotke&story_token=377573807178461
We concluded our series with a discussion on wine. Our friend and sommelier, Cha McCoy, joined us for a spirited discussion on the myths and barriers preventing Black people from drinking fine wine and preventing servers from offering fine wine options to Black patrons. Cha, who has studied wine in three different continents, has served wine to patrons of all backgrounds and ethnicities. She detailed that the problem has more to do with what we think a fine wine drinker looks like as opposed to what the market actually reflects. Representation matters!
https://www.facebook.com/fbaudio/?link_hash=ajcmprxxozcf&story_token=204475845101587
So if you’re thirsty for some straight talk, no chaser then check out all six episodes of Served Up Neat’ on our Facebook Channel. Listen responsibly, of course.
Bar & Restaurant Expo 2021
Vegas is known for its over-the-top entertainment and star-studded performances. Nothing is too big or too exaggerated for Vegas. This city provides the perfect backdrop for the Bar & Restaurant Expo (BRE). In the land of infinite possibilities, BRE permits innovators in the food and beverage space to exchange ideas, review new product designs, and discuss pioneering service methods.
Unlike other food and beverage expos, BRE gives equal importance to bar and restaurant operations as it does marketing and customer relations.
We were invited to contribute to three panel discussions. Taneka was joined by Mia Mastroianni and Tim Angelillo on the panel discussing ‘2021 Beverage Trends to Know to Drive More Sales’. Johnny’s session, ‘Your Go To Strategy for Working with Social Media Influencers’ gave a few tips on adjusting your expectations and realistic compensation for influencer marketing. She shared the stage with Vance Henderson, David Rev Ciancio and Jabin Troth.
After our ‘Marketing to Minorities’ seminar.
Jointly, we hosted a session detailing the importance of marketing to minorities. The session was well attended and led to a spirited question-and-answer session.
True to form, the expo floor was sprinkled with celebrities from the music and entertainment world. We bumped into Jenny McCarthy, E-40, and 50 Cent. Each eagerly sharing their spirit with pride. Equally eager and proud were the producers of Ready-to-Drink (RTD) cocktails in a can, a new and fast growing beverage category. These low ABV, easy to drink carbonated beverages, have captivated consumers of all persuasions with no sign of slowing down.
MY FAVORITE THINGS
- World of Tea – I love a properly brewed cup of tea. Due to the pandemic, the World of Tea Expo was hosted in conjunction with BRE. Tea purveyors from all over the world showcased their particular blend of tea. Most teas were served unsweetened; this allowed the drinker to taste the nuanced flavors of tea as opposed to sipping sugar water. It was amazing. Add The World of Tea Expo to your beverage event calendar.
- Live Demo Stage – Chefs and bartenders alike are invited on the main stage to show off their skill. Talent can share their story and culinary theory in an environment where they feel most comfortable– in front of a stove. Bonus – audience attendees receive samples from the demonstration. There’s nothing like tasting a dish after you watched its preparation and learned its origin story.
- Vegas is Unpredictable – Buckle up and prepare for the unknown. Be open to trying new things. Embrace the wild and the untamed spirit of Sin City. Take full advantage of the networking opportunities inside and outside of the expo. You never know who you will meet at the bar down the street from the expo.
Green Tings
For our July campaign, we wanted to go with a green theme. Firstly I, (Neka) absolutely loves the color green, but green means so much more to us.
Green is Growth.
Firstly, the color green reminds us of growth, LIFE, healthiness, abundance, and prosperity. When we see beginner spuds or healthy plants, they are at their most green. Green land that is cultivated, and nurtured properly yields harvests that nourish future generations. There’s nothing like the beginning of spring, the fresh blooms, fresh fruits and veggies, and new leaves on the trees to remind us of the magic, and consistency of this great planet.
Green is sustainability.
Secondly, green can also mean sustainability. How are we taking care of our planet? We make recycle, repurpose things that we already have, and definitely use eco-friendly straws… (because, we’re saving the turtles too.) Being more mindful, more green, and more intentional on how we navigate the world, is what helps us become better people, and the world become a better place.
Green is nourishing.
Finally, when you eat green, you are giving yourself some of the best benefits for your body… especially if you consume more than 4 alcoholic beverages per week. Some green places that we love to eat and drink (LOCALLY) are Huriyali, Verde, Clean Juice, Blend Juice, Gnome Cafe, Harold’s Cabin.
Green drinks are a must have. Especially after a long weekend. We love to juice, or get juices from the local shops we mentioned above. A green juice or smoothie will completely change the way your body feels. For happy hour, we love some green cocktails. The cocktails that we feature in the green promotion are called “The Green Lotus” and “Spritz Verde”, the recipes are below.
“Spritz Verde” (low ABV)
1 oz Midori
1 oz pineapple juice
Topped with Hop Water OR
Dry Champagne
“The Green Lotus”
1 oz Jim Beam
2 oz green tea
.75 oz lime juice
.5 oz mint simple syrup
.5 oz Elderflower liqueur
What does green mean to you?
In conclusion, Green is such a regal color and has so many meanings. We have so many people telling us on Instagram what green means to them, and we are interested to know what it means to you? Cheers
VinExpo 2020
After six years as a Cocktail Bandits, our work has taken us to countless conferences, expos and trade shows all over the United States. Most seem to follow a similar structure; rows and rows of 6 x 6 tables draped in brand tablecloths. Your tasting is led by a promo girl who knows less about the product than you. After the sample, you are handed a sticker or button, then on to the next booth; step and repeat. We were in search of a more engaging experience.
Upon receipt of our invitation to VinExpo Paris, we were immediately drawn by the enormous amounts of producers, winemakers, distillers and buyers who would be present. Another attraction was the addition of a section dedicated exclusively to international spirits. This year would be the first time VinExpo would include this specialty area complete with masterclasses led by international beverage professionals.
Speaking of first, 2020 would be the debut year that VinExpo was hosted in Paris and the first year Wine Paris and VinExpo co-hosted the event. This collaboration resulted in more participation from Paris area bars, restaurants and bartenders. Not to mention, Paris has its own charms making VinExpo a perfect opportunity to explore France.
Entry into the conference was fairly straightforward as bi-lingual hostesses assisted with registration. As a large group of attendees descended upon Paris Expo des Versailles, the expo venue, you could feel the energy of the over 30 thousand ticket holders.
The first expo hall featured French wine and champagne. Regions from all of France presented their unique blends attributing nuance flavors not to anything from temperature to terrier. A standout was the Tavel Wine offering from the Rhone Valley. Their Rose had a distinctly rich red color that separated their juice from the other pale pink Roses prevalent in the United States.
The amount of tasting booths was almost overwhelming. Each booth was designed to look like a custom bar or distillery tasting room. Every booth had a different look, different chairs, even different drinking vessels. The exhibitor created an experience like that of a customer in a restaurant.
We wandered through two Halls featuring international wines and liqueurs. We had the pleasure of seeing our good friends from the Italian Trade Commission, who hosted a huge section showcasing Italian wine producers.
Be Spirited
The main reason for our attendance at VinExpo was to experience the new Spirit section. VinExpo devoted an entire hall to showcase international spirits. Brand owners and ambassadors from South American and Asian were present to share their unique products.
We sampled exotic and rare spirits from Austria and Portugal. Tasting booth not only showed pride in the product but also the country of origin. Sharing their culture through cocktails. A favorite was a Sentir Mezcal. This spirit is distilled in clay pots creating a more rounded agave flavor.
Not to be out done, the bartenders of Paris served cocktails from the aptly named ‘Infinite Bar’ that stretched the length of the entire expo hall. Each bar featured an area bartender serving a classic or original cocktail sponsored by a major brand. Way to support the local bar community.
We were excited to meet Parisian bar professionals and gauge the bar scene in this major city. The spirit area was so vast, that we could have spent each day of the three day conference in this section only and still not taste all the samples. Truly impressive showing from the international beverage community. Hopefully this section of VinExpo continues to grow as the conference grows.
3 Highlights of VinExpo
- Moet Hennessy Lounge – these brands are always associated with luxury. Their installation was nothing less than excellent. Their suite featured 2 full bars serving the very best from the Moet Hennessy House. The elegantly decorated lounge hummed with activity and neo soul music making it a very busy area in the expo. Platters of cheese and fruit were placed at each end of the bar creating a comfortable and creative place for attendees to enjoy. We were treated to generous pours of Moet Champagne served from what seemed like a bottomless magnum of the sparkling wine. It’s no wonder why the Moet Hennessy brand is known around the world for their phenomenal products and luxury lifestyle.
- Media Lounge – This area was specially designed as a hub for media and press. This gave us an area to sit down, relax, even charge our cell phones. The lounge featured a bar with regularly rotating snacks. The lounge had a large restroom area with no lines and plenty of room to get comfortable. It was in the media lounge where we met Camille of VinExpo. Her team extended us the invitation to attend and cover VinExpo. Our chance meetings in the media lounge are what trade shows are made for.
- In Expo Restaurants/Pop up restaurants – Tickets to the VinExpo are incredibly affordable. While the tasting samples are complimentary, all food purchases are separate. The expo invited selected a few Paris area restaurants to set up shop inside the event hall. Not only did the restaurants feature a curated food and beverage menu, they also designed and erected small replicas of their restaurants on the expo floor. This takes bringing the party to the customer to a whole new level. Attendees who may not have the time to venture into the city to experience authentic Parisian cuisine, could partake in a delicious meal from an actual French restaurant without leaving the expo. Brilliant way to incorporate local businesses.
Honorable Mention
Public transportation in France is top notch. The bus and train system connect the rural countryside to the fast paced city center. Public transport is also incredibly affordable and is used by the affluent and working class alike. We took a very comfortable train ride from Paris center to Angouleme on our way to Cognac Country. The train featured an on board restaurant that served everything from wine and coffee to snacks and toiletries. I felt very safe on the voyage and wondered why our American train system isn’t more accessible.
Cognac 2020
Last year, before the world took a pause, and we experienced a whole pandemic…. we had the honor and privilege of going to France to learn more about the amazing town and spirit, known as Cognac. It was an unforgettable experience.
We took the 4 hour train ride from Paris south to Cognac and it was a beautiful sight indeed, full of countryside homes and land as far as the eye could see. It was a very different vibe from the hustle and bustle of big city France.
Once we arrived at the train station, we were greeted by Amy Pasquet and she drove us to her home in the countryside of the Cognac region called Chez Ferchaud. Amy and her husband Jean Luc have a cognac “house/distillery” named after her husband and father Jean Luc Pasquet Cognac. What’s special about their cognac is that it is ORGANIC and all natural.
What is organic cognac? Firstly, cognac is a type of brandy made from distilled white wine. (White wine comes from white grapes.) Organic cognac does not use any chemicals on the grapes when they are growing. When we were driving through the countryside we saw lots of grape vines with orange grass under them, we were told that the grass turned orange from Round Up. (Pesticide) Well, Amy and Jean Luc do not use any pesticides or chemicals in their grape fields like their neighboring houses. They use all natural plants to keep bugs away from their grape vines. When we saw their grape vines, the earth below was very green and leafy. Just beautiful. It is more expensive to do, but yields a better product.
After they showed us their distillery and the fields, then put us up in this lovely home from their English neighbor. It was such a cute house for us to stay in for the duration of our trip.
The next day, Benedicte Hardy, owner or Hardy Cognac, picked us up from our place and took us to see her cognac house. It’s was really cool to see that Grey Goose was across the street from Hardy. When we first went to her office, we saw beautiful bottles of Hardy Cognac everywhere. She told us that they have custom glass makers who make every bottle. #impressive! We chatted a little more, had an espresso and headed to the distillery.
Hardy Cognac is a medium house but has so much room for growth. They have soooo many barrels that are aging and you can smell the fermented wine and cognac as soon as you walk into the place. Benedictine gave us a tour around the distillery and introduced us to her Cellar Master, Mickaël.
Mickaël let us sample some of the barrels that were aging. We tasted cognac that had been distilled from only a short time ago, to cognac that was aged for a few months, to cognac that was aged for a few years, to a cognac that was aged for a few centuries. Yes you’re reading that correctly. We tried a cognac from 1854. It was a surreal moment because we honestly thought back to that year and realized that Blacks in America were enslaved at the time they were making this juice. Now, we have the privilege to travel around the world and taste something from a time when our ancestors were in bondage. It’s moments like that, we never take for granted.
After the tour, Benedicte took us to lunch in the city of Cognac in this beautiful hotel/restaurant. The food was great, and when she was taking us back home, she talked about the importance of African Americans, and our relationship to cognac. She stated that black people kept the spirit relevant, because back in the day, most people from France, stopped drinking cognac and drank scotch for the most part. It is black people, from America specifically, that kept Cognac in business. She told us that she would travel to America often, back in the 60s-70s and frequent the black night clubs and restaurants. She always felt welcomed there. Once we arrived at our place, Benedicte gave us some delicious XO 20 year Hardy Cognac and lots of information to think about for the rest of the trip.
Later that day, Amy took us to Courvoisier to check out their production. They are a much bigger house, so they have a bigger distillation process. They were very busy receiving a wine truck while we were there as well, so they didn’t have much time. It was interesting to see how the big houses handle production.
When we left Courvoisier, we went back to the Pasquet’s home where Amy cooked dinner for us. (Actually, Amy cooked dinner for us every day, and it was amazing each time.) We enjoyed dinners with Amy, Jean Luc, and Amy’s mom because it was a time for us to really talk about issues that we face in our respectable regions, politics, and of course more spirits. The best part of our trip were these dinners and discussions we had over the week.
Later that night, we checked CVBLb out a bar in Cognac called…… we met Amy and Jean Luc’s friends that are in the industry. The cocktails were great, the vibe was even better. After a long Valentines Day full of cognac, it was time for bed.
The next day was all about Pasquet Cognac. We were up bright and early to catch Jean Luc Sr. In their distillery getting ready to finish us up the distilling process for his own cognac. Cognac Pasquet is a small house that only has one copper pot still to complete its distilling process. Their distillery is also connected to their home. Once you walk out of the distillery, there are storage rooms all around the property that have barrels of aged cognac. Amy opened a few of the barrels and let us taste some older cognacs. After spending the morning in the distillery and sampling cognacs, Jean Luc’s mom made us some homemade duck confit and it was the best we’ve ever had! There’s nothing like mama’s cooking. Jean Luc’s dad told us stories about how Italy took over France years ago, and artifacts from that war are still being found. Then he showed us this arrow from way back then in the grape vines. It was a wonderful lunch.
After lunch, we traveled down the road to a Castle and met Sophie from Cognac Expert. They have a blog on all things cognac and their name says it all: they really are EXPERTS! When we went into her home, there were hundreds of bottles of Cognac. I think that we sampled about 10 of them. #dontjudge! It was awesome to meet people that were as passionate about spirits as we are and we enjoyed the dialogue.
After we left Sophia’s castle, we went back to the Pasquet House to see the rest of the distillation process. We learned how to watch the distillate (or alcohol from distillation) and recognize when it’s the best for human consumption. When distilling a spirit, there are 3 parts to the distillate. The “heads”, which is the liquid that comes out in the beginning of distilling, it’s very harsh, and not fit for us to drink. The “tails” which is the product that comes out at the end of distillation… also very harsh. What a distiller wants is the “hearts” of the spirit. This liquid begins to appear during the middle of the distillation process and is best for human consumption. Jean Luc and his father have state of the art machinery to help identify the hearts of their distillate, they can also tell by looking at the liquid coming out of the stills. The less bubbles, the closer you are to the hearts of the distillate. It was so interesting to watch!
Our last full day in Cognac we went to yet another castle that had these wonderful vinegars that had been aged in cognac barrels. They are called La Baume de Bouteville balsamic vinegars and they tasted fantastic! They were paired with oysters and champagne and it was a wonderful experience!
After we left the castle, we went to a nearby restaurant where we had these amazing views. What I loved most about our dining experiences were the 3 courses. Every where we had food, whether it was lunch or dinner, it was 3 courses… so we could experience so much cuisine!
The Pasquets took us back to Cognac to just walk around the city. It’s so old and historic, and very chill. While we were walking we saw the Hennessy Empire and it was MASSIVE! The have a lot of real estate in Cognac, they even have boats and moats and event bridges. Can’t wait to go back and actually tour inside the space. Cognac is a beautiful city with sooo much to sip, but even more to learn.
For our last day, we went to lunch and a local restaurant and met the Pasquet’s friends from the bar we went to on the first night. The bartender brought his wife who represents a gin brand and we talked about spirits the whole lunch.
After lunch we went to the Pasquet’s tasting room and experimented with all types of cocktails. It was an unique experience to make and try everyone’s cocktails. We also had a blast, listening to Michael Jackson while making drinks (because who doesn’t like MJ around the world??)
After making and drinking all of the cocktails, we had a final snack at the Pasquet’s of pate, cheese, cognac and Pineau. We gave Jean Luc, Amy’s mom, and their 3 beautiful children hugs and Amy took us back to the train station. We spend the night in Paris and left the next morning.
We learned sooo much in Cognac, but the biggest thing was how the family spent time together and appreciated one another through Cognac. Amy and her family treated us like we were apart of their family and we can thank them enough for making the entire Cognac experience unforgettable.
If you’ve never had Cognac Pasquet, you don’t know what you’re missing! Go get you some! Cheers!
Bloom into a better you!
Spring is such an enchanting season. A transitional period after an often cold and isolating winter. Spring gives us an opportunity to bloom; an opportunity for renewal.
We’ve decided to be very intentional in preparing for this liminal season. We took time to recharge and realign ourselves with ourselves and our goals. Daily self-care is essential but sometimes you need a bit more. A weekend self care retreat can be just what you need to return to your true self. See below for our list of things to take with you on a self care trip
10 Things to take for a self-care weekend
- Good book
- Camera to capture the moments
- Candles
- Bubble bath or bath bombs
- Face mask/sleep mask and quality moisturizer
- Walking shoes or yoga mat
- Journal
- Bring something that reminds you to stay present
- Comfortable clothes
- Playlist of your favorite songs
For the cocktails…
While enjoying your self care weekend, it’s important to maintain your hydration with low alcohol cocktails. Seek a beverage that will refresh you as opposed to one that will knock you out. Start your day with a lovely cup of artisanal tea. While coffee may be your go-to; it’s packed with caffeine that may cause anxiety or a feeling of, ‘I should be doing something’ during your restorative stay.
We are major tea junkies and have a wide variety of fruit and herbal flavors. Make your tea extra fancy with artisan sugars like this Rose Sugar from Old Salt Merchant. Its aromatic and just sweet enough for your morning or afternoon tea.
Day drinking is definitely a thing on your self care stay. We highly recommend a light and bright Gin & Tonic preferably featuring Bristow Gin. This long drink is best enjoyed on a patio while reading your favorite book. Full of botanicals and herbs, this cocktail is romantic in its simplicity and taste. We added a pinch of peppercorns and a few raspberries for the garnish. It taste even better than it looks!
Champagne is your friend. Our Shades of Pinck cocktail is a rift of a Spritz which features Starlino Rose and Cinzano Prosecco. We garnished this bubbly beauty with dehydrated grapefruit slices. Now that the beverages are sorted, get active! Below is a list of things to do on a self care weekend.
5 Things to do on a self-care weekend
- Enjoy a meal and craft cocktail at a local restaurant
- Take a long walk, bring that camera to capture the moments
- Watch a ‘feel good’ movie
- Order flowers
- Take a nap
Do you have any go-to self care tips? Comment with your best method of relaxation.
Boots from www.alvies.com
Photos by: Julia Sanders
MUA: Bareface Beauty
Blog partners: Post House Inn, Old Salt Merchants, Bristow Gin, Show Me Your MUMU, Cinzano Prosecco
#LoveDrunk
Valentine’s Day is the international day of love. Our affinity for craft cocktails goes beyond love. Every new spirit tasting or sip of foreign wine creates a new appreciation for the product and its maker. Our sentiments can only be described as #LoveDrunk. So in love, so infatuated that a feeling of euphoria is experienced.
We curated a unique collection of cocktails and mocktails to share the love and encourage creativity this Valentine’s Day.
Start your evening with a unique mocktail. Our ‘Pink Matter’ mocktail has the appearance of a high end craft cocktail without the alcohol. The pillowy foam is created by Aqua Faba, the liquid from canned chickpeas. See recipe below:
Pink Matter
1.5 oz of Rhubarb Syrup
2 oz of Pineapple Juice
¼ oz Aqua Faba
½ oz of Lemon Juice
Garnish: Edible flowers
Add Rhubarb Syrup, Pineapple Juice, AquaFaba and Lemon Juice to a mixing tin full of ice. Secure the lid, then shake passionately. Strain mixture into glass full of ice. Lovingly add garnish. Take #GentleLadySips
If you’re looking for a more spirited start to your evening, try the Wine Trio from Fresh Vine Wines. You can’t go wrong with the Chardonnay, Pinot Noir and Cabernet Sauvignon.
As the evening progresses, you may be in search of something more spirited. Try our Bourbon Champagne cocktail affectionately called ‘Body Party’. The combination of oaky Longbranch Bourbon and bubbly Cinzano Prosecco creates a taste sensation that will have your body moving and grooving. See recipe below:
Body Party
1.25 oz of LongBranch Bourbon
1 oz of Cardamom Syrup
½ of Lemon Juice
Topped with Cinzano Prosecco
Garnish: Lemon Twist
Add Longbranch Bourbon, cardamom syrup and lemon juice to the mixing tin full of ice. Secure the lid, then shake passionately. Strain mixture into chilled glass. Carefully add Cinzano Prosecco to the cocktail mixture until glass is full. Lovingly add garnish. Take #GentleLadySips
Alternatively, if you’re looking to crank up the heat, craft our ‘One Night Stand’ cocktail. As you sip it what feels like hot flashes will actually be the sweet heat of ‘White Hot’ Cinnamon Whiskey and Marie Brizard Triple Sec. You can taste the passion in every sip. See recipe below:
One Night Stand
1 oz of Marie Brizard Grapefruit Liqueur
1 oz of Hollow Creek White Hot
½ oz of Lemon Juice
Topped with Tonic Water
Garnish: Grapefruit slice
Add Marie Brizard Grapefruit Liqueur, White Hot and lemon juice to a mixing tin full of ice. Secure the lid, then shake passionately. Strain mixture into glass full of ice. Carefully add tonic water to the cocktail mixture until the glass is full. Lovingly add garnish. Take #GentleLadySips
Before you retire for the evening, enjoy an ice cold glass of Danica Rose. The silky bubbles and crisp flavors are innately romantic, seductive even. Allow the Rose to wrap you in love as you relax in the tub or recline in bed.
Remember Valentine’s Day is for the lovers. But even if you’re single, don’t forget to treat yourself. Order some beautiful pajamas and book a room at a boutique hotel. We highly recommend a stay at The Hotel Emeline. They offer spacious and comfortable accommodations with great views of the #HolyCity and an on-premise restaurant, Fanny & Fox, that serves exceptional food and cocktails.
When looking for a token of appreciation for the special guy in your life, consider a gift set from Ballsy. They’ve created a kit to take his grooming game to the next level.
Are you feeling the love?!? Let us know by sharing your renditions of our #LoveDrunk cocktails on social media. Make sure to tag us and hashtag #LoveDrunk. Cheers!
HGTV: 45 Joyous and Clever Ways to Celebrate Christmas at Home
“Shake Up a Kitchen-Based Cocktail
Over-the-top holiday sips with special-occasion details (who doesn’t love, say, a sparkler as a garnish?) are all kinds of fun, but there’s also much to love about a party-worthy drink that comes together with ingredients that are already in your kitchen. That’s where this magical quaff from Cocktail Bandits Taneka Reaves and Johnny Caldwell, the dynamic beverage-and-hospitality-blogging duo behind Holy Spirits! Charleston Culture Through Cocktails, comes in… “
Read the full article at: https://www.hgtv.com/lifestyle/holidays/joyous-and-clever-ways-to-celebrate-christmas-at-home–pictures
