#Don julio 1942 price

[vipspiritsca]

A Toast to Excellence: Exploring the World of Don Ramon Tequila

Experience the ultimate taste of luxury with Don Ramon Tequila, available exclusively at VipSpirits liquor store. Indulge in the smoothness of this premium tequila, crafted with precision and passion. Elevate your moments with friends and family, and savor the rich flavors that make Don Ramon Tequila a true masterpiece.

[paincorpsrarefinds]

VERY RARE DON JULIO ANEJO TEQUILA 1942 GREEN WOODEN COFFIN - BOX ONLY 16"

COLLECTIBLES: Seller: 2012budlight1 (98.5% positive feedback) Location: US Condition: Used Price: 499.99 USD Shipping cost: Free Buy It Now https://www.ebay.com/itm/155545210804?hash=item2437378fb4%3Ag%3A1igAAOSw-yNkWZdX&mkevt=1&mkcid=1&mkrid=711-53200-19255-0&campid=5338779482&customid=&toolid=10049&utm_source=dlvr.it&utm_medium=tumblr

[boozehouse]

The Tequila Boom is Here, 5 Drinks to Try

Tequila has been enjoying a moment over the past few years, which is no secret. Regardless of whether you prefer it in a traditional margarita or something a little more daring, this adaptable spirit is here to stay. Here are five tequila-based beverages that are guaranteed to become new favorite's.

1. Don Julio 1942 tequila

In recent years, the tequila industry has been expanding its area of control, with the rise of the premium tequila market playing a significant role in the total growth of the drink. The tequila, sometimes known simply as 1942, is well-known for more than just its wonderful flavor, silky smoothness, and gleaming price. Its distinctive bottle shape, which is 17.5 inches tall and incredibly thin, is likely what makes it most recognizable.

Don Julio treated the agave plants with the utmost respect while making tequila in Jalisco, Mexico, giving each plant enough space to develop and mature before harvest. Don Julio chose the plant’s ripest areas for the production process before steaming each one for 72 hours at a time. The outcome is a delightful, silky, and carefully made tequila.

The Don Julio 1942 bottle pays homage to the agave plant by imitating the tall shape and delicate inward curving of the leaf during the growth, harvesting, and distilling stages. The spirit is further connected to its cultural origins through the use of hand-blown Mexican glass in each bottle.

2. Patron XO Cafe 700mL Tequila Liqueur

There are a tonne of different beverages to explore now that the tequila boom has arrived! The Patron XO Café 700mL tequila liqueur is one of our faves. This delectable concoction contains only blue agave tequila, coffee liqueur, and a trace of vanilla. It’s ideal for consuming on its own or including into your preferred cocktails.

Patron XO Cafe 700mL tequila liqueur is the perfect choice if you’re seeking for a pleasant way to experience tequila. Any taste will appreciate this drink’s richness and smoothness.

3. Clase Azul Tequila Plata 750mL

When drunk plain or over ice, this tequila is ideal. It tastes mellow, fresh, and has a tinge of citrus and spice. Cocktails taste fantastic when made with Clase Azul Tequila Plata. Try it in a paloma or margarita.

The Clase Azul Tequila Plata is a fantastic choice if you’re looking for tequila to give someone. It comes in a stunning blue bottle that will surely dazzle.

4. Cazadores Blanco Tequila 750mL

There are a tonne of delectable beverages to try now that the tequila boom has arrived! The Cazadores Blanco Tequila 750mL Bottle is among our favourites.

This tequila is ideal for any event, whether you’re throwing a party or just spending time with friends at home. You can drink the flavour neat or add it to your favourite drinks because it is smooth and somewhat sweet.

The Cazadores Paloma is a delicious summer beverage that you should try. Cazadores Blanco Tequila, lime juice, and grapefruit soda are all ingredients in this concoction. It has the ideal amount of sweetness and acidity, and any crowd will enjoy it.

The Cazadores Negroni is a unique drink to try. Campari, sweet vermouth, and Cazadores Blanco Tequila are used in this innovative take on the traditional cocktail. Any tequila enthusiast is likely to enjoy it because it is strong and tasty.

Whatever your taste, Cazadores Blanco Tequila is a fantastic option for any event. So go ahead and pick up a bottle and start experimenting with the various tasty beverages you may create!

5. Patrón Añejo Tequila 700mL

The highest-quality Weber Blue Agave, used to make Patrón Extra Aejo Tequila, is used in its production. Both the traditional tahona method and the more recent roller mill method are used in its distillation. The Patrón The Oldest Fashioned, which combines vanilla simple syrup, chocolate bitters, orange peel, and grapefruit peel, is a popular drink that uses this tequila. It is matured for more than three years in a blend of new and old American, French, and Hungarian oak barrels to impart flavors of dry fruits, banana, honey, and vanilla as well as the distinct flavor of light agave and wood.

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If any of the tequilas mentioned above are missing from your bar, get them now and you’ll be grateful.

[divinebastet]

Don julio 1942, 750ml. It's hard to get here and we've had high demand so the price is really high

[destinyhixon-blog]

Don Julio 70 Claro tequila came out on the company's 70th anniversary earlier this decade, but it has taken a while for it to spread out through distributors, retailers, and bars. I've been seeing it fairly often lately in Mexican supermarkets and hotel lounges though, so I tried it twice this past week to see if it's worth your future tequila shelf investment.

We've long sung the praises of Don Julio, from the regular brand to the stellar 1942 one that's among the best you can buy anywhere. This brand extension seemed like kind of a gimmick when we heard about it though and a rather pointless gimmick at that. Here's the official explanation:

Don Julio 70 Añejo Claro Tequila is aged eighteen months in American white-oak barrels and then carefully filtered to bring out its crisp agave flavor.

The "carefully filtered" part of that means, basically, that they have removed all the color. It's as if you went to order a Scotch or Bourbon and ended up with something in your glass that looked like vodka. Somewhere in the manufacturing process they have effectively bleached a brown barrel-aged liquor to turn it white.

The Marketing of a White Añejo

There are a whole range of undesirable places this review could go and jokes that could be cracked. Anytime you're trying to make something brown "more white," it's bound to arouse some suspicion. What's wrong with being brown?

I said this product sounded like a gimmick to us at first and it still does really after trying it twice. What's the point of removing the natural color from something you drink---wasn't there a clear Pepsi one time that totally bombed? Are there people crying out for chocolate milkshakes that have been engineered to look like vanilla ones?

We're guessing they did this for a few reasons though that sounded good in the Diageo corporate board room. First, they probably just wanted to see if they could do it and make it drinkable. Mission accomplished there.

Second, not all that many people sip fine tequila straight, especially outside of Mexico, so this was a way to get a smoother version into clear cocktails to get those trendy millennials to drink more tequila. Last, there's the novelty factor that sets this bottle apart, which is no small matter when there are literally hundreds of tequila brands to choose from now.

Don Julio 70 Tequila Tasting Notes

The real test though is what the tequila actually tastes like on its own, especially since the "70" in Don Julio 70 also refers to the suggested retail price. There are a lot of really great premium tequilas available at that level, so this has to be more than just a novelty to justify the price.

I ordered this twice: once in a bar next to the regular Don Julio Blanco tequila, which goes for about half the price, then another time on its own as an after-dinner drink at Hotel Casa Velas. In the first side-by-side test, it was obvious from the first smell and sip that this was a brown liquor posing as a white one. There's never been a blanco tequila made anywhere that's this smooth and refined. The agave that usually hits your nose hard before you even taste it was barely there.

A real clear tequila---sometimes called silver---is by nature the unrefined version. Even if it is triple-distilled, there's no barrel aging to smooth out the rough edges and tone down the fire. Some drinkers love this type because they think it's the real deal, maybe even more manly. But most people use the silver version for mixing in cocktails, where the additional ingredients can provide the smoothing-out function.

If you close your eyes and sip this, you might think you're drinking a messed-up version of Don Julio Añejo. There's the maturity that comes from being in oak barrels for 18 months, the wider array of smells and tastes that come from the liquid going in and out of the wood. Apart from vanilla and oak though, a lot of the flavors seem to be neutered and watered down a bit, like they got filtered out along with the color. They're all still there to some degree: hints of toasted marshmallow, leather, a little almond maybe, but most of them don't linger. Even the agave fades away on the finish, so it's like blanco and anejo fought to a draw, neither looking good after the brawl.

The odd thing is, this tequila can taste quite different five sips later though, even if it's from the same glass. That's an interesting experience, but also a testament that the flavors don't seem to gel. It never rises to the level a good aged tequila does, with every element playing its part in a symphony for the taste buds. I would never turn this down if someone handed it to me. I just find it to be kind of a parlor trick.

This Don Julio 70 is worth ordering in a bar to check out yourself, or buying in a store if you see it deeply discounted. Purchase it more for the pretty bottle, the novelty factor, and the premium cocktail function though. If you're going for a great aged tequila to sip neat, you might as well get an unadulterated one that looks like what it really is instead of playing tricks on your perception.

The USA list price is $70, but you'll find it for a good bit less if you shop around. In Mexico it goes for less than $50, but it's easier to find in bars than stores.

The post Don Julio 70 Claro Tequila Plays Tricks on Your Senses appeared first on Luxury Latin America Blog.

[murderofcro-ws]

Favorite tweets: [alcohol]Really glad I found a new favorite tequila (Ocho Reposado), because my old favorite (Don Julio 1942) has gone from “out of my price range” to “hahahaha you can’t be serious”— David Smith (@Catfish_Man) June 14, 2019

http://twitter.com/Catfish_Man

[vipspiritsca]

Elevate Your Sip: Vipspirits' Top Shelf Tequila Experiences

Elevate Your Sip with Vipspirits' Top Shelf Tequila Experiences. Indulge in the finest flavors and craftsmanship with our meticulously curated selection of top shelf Tequila. Discover the smoothest, most exquisite Tequilas, crafted with passion and expertise. Join us on a journey of refined taste and elevate your drinking experience with Vipspirits. Shop Now!

[tomjasiolek-blog]

Need ideas for your bachelor party? I got you.

That’s it. You’re getting married and it’s time to send you away, but first your boys need to do something with you to honour you. So, what are you going to do? 

I’ve been to a few bachelor party’s and the hardest one to plan is always someone else’s. Your own is easy. It’s what you want to do. 

That being said, You need to figure out what you want to do, who you want there, and how much it’s going to cost.  Let’s look at a few examples.

The first bachelor party I went to was in Las Vegas for my best friend. We stayed at Aria for 5 nights, and 3 of those nights was too many. If you think you’re going to Vegas with 8 of your boys to party and survive, good luck. You need to make it a quick retreat. 5 nights of exposure to casino’s, strip club’s, world famous shows, unbelievable pool parties and night clubs can make any group of guys drop a large sum of cash.  It ran us between $5000-7000 per person and wasn’t cheap, but definitely memorable.

The next bachelor party I went to was actually a joint  bachelor party and which was a weekender at a cottage on a lake. But this wasn’t any cottage. This place was a waterfront mansion.It was absolutely massive and made for entertaining with a huge saltwater pool, hot tub,  trampolines, waterslide, 2 boats, a jet-ski, and it slept 18 comfortably.  We had a group of 14 guys, 2 kegs, a whole bunch of water toys, and ate a bunch of great food that everybody pitch in for in the price of the stay which was an AirBnB on a regular summer weekend.  This cost us $350 a person and we had an awesome time. No women in sight though.

Finally, was my bachelor trip and I did exactly what I wanted to do. I knew I wanted to do something similar to what my best friend with a large group of the boys on a trip somewhere. That’s when I knew we were going to an All-Inclusive in Cancun.  So 14 of my boys and I went to a resort I had been to before called Riu Cancun and this is definitely a place worth checking out. It’s got awesome parties, youthful energetic crowds, singles, couples, older, younger, limited kids, and the best service, food, and drinks you can get. I mean, they literally busted out the Don Julio 1942 tequila at the pool bar for us everyday of the week as long as we kept tipping. Their beer was Dos Equis and their vodka is either Smirnoff or Finlandia so the drinks were flowing well, and we made some awesome memories, met some incredible people, convoyed with groups of 40 from the resort to the local nightclubs, did some awesome excursions, and had the time of our lives. The price of the trip was $1350 per person, and most people spent between $600-$1000 in spending money. Overall, a 7 night blast for a good price.

Your bachelor trip can come in many other ways than the way I’ve described above. I’ve seen and been invited to so many other bachelor parties like Mardi Gras in New Orleans, an NFL Tailgate weekend and party in either San Fran, or Seattle, a chill night at a nightclub, a relaxing golf game and spa treatment away, or even just grabbing dinner.  It’s all up to what the groom wants to do. Your real boys will do whatever you decide,

Hope this helps!

[paincorpsrarefinds]

VERY RARE DON JULIO ANEJO TEQUILA 1942 GREEN WOODEN COFFIN - BOX ONLY 16"

COLLECTIBLES: Seller: 2012budlight1 (98.5% positive feedback) Location: US Condition: Used Price: 399.99 USD Shipping cost: Free Buy It Now https://www.ebay.com/itm/155536018233?hash=item2436ab4b39%3Ag%3AE20AAOSwVEVkUp14&mkevt=1&mkcid=1&mkrid=711-53200-19255-0&campid=5338779482&customid=&toolid=10049&utm_source=dlvr.it&utm_medium=tumblr

[favoniaa]

Ginger Lemongrass Sauce

Blanca, one of North County hillcrest's newest fine dining restaurants is certainly suitably called. With snowfall white dining dishes, dining table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, stylish, and cool-just like Solana Beach while the surrounding North County area. Proprietors Seth Bass and Debbie Hugonin called the restaurant Blanca with this exact explanation. They envisioned an establishment with all the same hip sophistication that Solana Beach restaurants carry. Their eyesight "was to create together all that [they] cared about into one destination; family, buddies, great meals, and fine wine. [Their] vision became Blanca." The food at Blanca innovatively fuses contemporary California cuisine with the sensibility of conventional technique that is french. Blanca makes use of neighborhood produce that is organic regional, sustainable seafood whenever you can. Executive Chef Wade Hageman is consistently including new dishes towards the ever changing menu and the overall Manager and Sommelier Zubin Desai hands over charisma and top notch wine pairings into the front side of your home.

The tranquil, minimalist dining area has lighting that is perfectly dimmed comfortable sitting offering both booths and tables, and accommodates up to twenty-two guests. Blanca has a personal, terrace filled with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and an elegant clientele, Blanca is easily keeping its spot as you of North County north park restaurants most desired dining locales. Beginning with the beginners, Blanca offers averagely priced hand foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs. Natural appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style." Conventional starters vary from A greens that is young salad toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Pure, and Red organic ginger dipping sauce Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Souffl with Ebony Truffle Cream. You now will be ready for likely one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made out of Absolut Apeach Vodka, Pama Liqueur, and Peach Pure, or the "Lemon-Ginger Cooler," made out of Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale. Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made out of Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a bar that is full a comprehensive, dynamic wine and champagne list.

[wheres-maya]

How To Make Hibachi Sauce

Blanca, one of North County hillcrest's fine that is newest dining restaurants is unquestionably suitably named. With snow white dining plates, dining table linens, pendant lanterns, and a concrete that is prominent, Blanca is elegant, tasteful, and cool-just like Solana Beach and also the surrounding North County area. Proprietors Seth Bass and Debbie Hugonin called the restaurant Blanca for this precise reason. They envisioned an establishment with all the exact same hip elegance that Solana Beach restaurants carry. Their vision "was to create together all that [they] cared about into one place; family, buddies, great food, and fine wine. [Their] eyesight became Blanca." The food at Blanca innovatively fuses modern California food using the sensibility of old-fashioned technique that is french. Blanca uses local produce that is organic regional, sustainable seafood whenever feasible. Executive Chef Wade Hageman is continually incorporating new meals towards the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings into the front of your home. The tranquil, minimalist living area has perfectly dimmed lighting, comfortable seating offering both stands and tables, and accommodates up to twenty-two guests. Blanca features a private, outdoor patio filled with a fifty-two inch plasma monitor and iPod port that is docking. A stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales with polished servers. Starting with the starters, Blanca provides mildly priced hand foods such as Heirloom Wisconsin Ebony Popcorn with finely Parmigiano-Reggiano that is grated and Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs. Natural appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai type." Old-fashioned beginners vary from A young greens salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Pure, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup organic ginger dipping sauce with Baby Zucchini and Chive Essence, and Chino Farms Corn Souffl with Black Truffle Cream.

You now will likely be prepared for certainly one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Pure, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale. Other irresistible libations range from the "42/43," created using Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made out of Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a bar that is full an extensive, dynamic wine and champagne list.

[theeternalrealist]

Garlic And Ginger Sauce Recipe

Blanca, one of North County hillcrest's newest fine dining restaurants is unquestionably suitably called. With snowfall white dining plates, dining table linens, pendant lanterns, and a prominent concrete club, Blanca is elegant, tasteful, and cool-just like Solana Beach while the surrounding North County area.

Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca because of this exact explanation. They envisioned an establishment aided by the exact same hip elegance that Solana Beach restaurants carry. Their vision "was to create together all that [they] cared about into one destination; household, friends, great meals, and wine that is fine. [Their] vision became Blanca." The cuisine at Blanca innovatively fuses contemporary California food because of the sensibility of old-fashioned technique that is french. Blanca uses regional produce that is organic regional, sustainable seafood whenever possible. Executive Chef Wade Hageman is consistently including new meals to the menu that is ever changing the typical Manager and Sommelier Zubin Desai hands over charisma and first-rate wine pairings into the front side of the home. The tranquil, minimalist living area has perfectly dimmed lighting, comfortable sitting offering both stands and tables, and accommodates up to twenty-two guests. Blanca features a personal, outdoor patio filled with a fifty-two inches plasma monitor and iPod docking port. With polished servers, a stunning club and lounge, and a classy clientele, Blanca is effortlessly keeping its destination as you of North County north park restaurants most desired dining locales. Beginning with the beginners, Blanca provides moderately priced little finger meals such as Heirloom Wisconsin Black Popcorn with finely Parmigiano-Reggiano that is grated and Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel organic ginger dipping sauce and Garlic Aoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs. Natural appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style." Old-fashioned beginners vary from A young greens salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Pure, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Souffl with Ebony Truffle Cream. You now will be prepared for certainly one of Blanca's signature martinis or cocktails. Decide to try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Pure, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale. Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made out of Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," created using Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a complete bar and an extensive, powerful wine and champagne list.

[mcqua]

@PlaeHouston 3704 Fannin Drink/Bottle Prices www.plaehouston.com $200 Section Reservation Fee 10 VIP Guests Included All Night Unlimited Guests List Before 11:30P They Must RSVP Here: 713-235-0156 Vodka: $257 tax & grat included Champagne: Belarie $150 tax & grat included Moët $200 tax & grat included Brown : $308 tax & grat included Scotch : $308 tax and grat included Tequila: $308 tax & grat included All Night Ace: $1000 tax & grat included Dom P: $770 tax & grat included Don Julio 1942 : $770 tax and grat included #rnbthursdays #fridaysplaeground #itsplaetime #thesundayplae Please do not pay for any bottles in advance, wait until you arrive and you are greeted by your waitress. (at PLAE Houston)

[wineanddinosaur]

Beyond Scorpion Bowls: Communal Cocktails Are Getting a Top-Shelf Makeover

In June 2019, Amaro Montenegro announced the theme for its international cocktail competition, The Vero Bartender: “Sharing Cocktails.” According to a press release, the concept was “inspired by the history of mixology and a rising trend in the cocktail industry,” and aims to challenge bartenders to “take a communal and elevated approach to cocktail creation.”

It’s part of a larger movement in which large-format cocktails are getting a modern makeover. Shareable drinks are now both trendy and timeless, popping up everywhere from bowling alleys to the most high-end hotel bars in the country. In NYC, fine- dining destination The Nomad offers table-side punch service, and Henry at The Life Hotel has a two-person cocktail, Big Poppa, featuring Cognac, rum, and coffee. Punch Bowl Social, a Denver-based fleet of punch-centric playgrounds, opened its 16th location in Washington, D.C., in 2018.

When Ian Schrager and Marriott launched their latest venture, the Times Square Edition, in March 2019, the legendary “hospitality godfather” described the luxury hotel’s Midtown Manhattan arrival as a “paradigm shift.” Its bars and restaurants include 701West and Paradise Club. Starring on the drinks menu in summer 2019 are large-format cocktails.

Large-format cocktails like the Ay Chihuahua star on the menu at 701West in Ian Schrager’s newest Edition hotel in NYC. Credit: Evan Sung

At 701West, the Ay Chihuahua cocktail is made with Don Julio 1942 tequila, shishito pepper and agave syrups, lime juice, and jalapeño. The cocktail is served in a glass vessel resembling a squash set atop a bed of wheatgrass and edible flowers. Bali Ha’i is made with rum, lime and pineapple juices, Korean red pepper paste, and dried red chili threads. It’s served in a Japanese donburi bowl with bamboo shoots mimicking chopsticks, and a plate of fruit that appear to be noodles and fish cakes. The shareable drink is meant to “simulate a ramen experience,” a spokesperson tells VinePair.

Salvatore Tafuri, the hotel’s bar director, says he chose to serve communal cocktails “for several reasons, the most important being that everything is better when you share it with the person next to you. I enjoy going to places where I can share a surprising experience with my friends or family and, of course, walk away with something to post on social media!”

Grant Smillie, co-founder of Botanical Hospitality and owner of Los Angeles’s E.P. & L.P. restaurant and rooftop bar, says large-format cocktails are “the upscale version of a pitcher.”

“We wanted to be able to cater [to] larger groups of people with a shared cocktail experience,” Smillie writes VinePair in an email. “We also absolutely did not want to go down the bottle service model, and this allows for a great outcome without going that route.”

At L.P. Rooftop Bar, a stylish and sceney open-air deck overlooking the Hollywood hills and Sunset Strip, large-format cocktails arrive in custom copper-colored punch bowls shaped like swans and pineapples, created in partnership with Absolut Elyx. Similar vessels can be found at Diego at the Public Hotel in New York, the Freehold in Brooklyn, and Three Dots and a Dash in Chicago.

“It’s about the vessels that you can create,” Smillie says, likening custom creations to “a level of theatre which people want to participate in. It’s a fine line between being sophisticated in delivery and looking tacky.”

Chicago tiki bar Three Dots and a Dash has several communal cocktails, including this two-person grog. Credit: Three Dots and a Dash

Visual impact and cost tend to increase in tandem. At Provision No. 14 in Washington, D.C., shareable drinks are served in French presses priced at $38 each for four to five servings. Communal cocktails at NYC tiki bar The Polynesian start at $75, and Boston supper club Yvonne’s prices its shareable drinks at $95 each. L.P Rooftop Bar’s punch goes for $300.

Clearly, these are not the scorpion bowls of yesteryear. Still, their appeal transcends trends.

“A punch bowl breaks the ice a bit and brings back that magic of human interaction and communality,” Adam Seger, bartender at The Tuck Room, a restaurant and cocktail lounge in Manhattan’s South Street Seaport, told The Houston Chronicle in 2018. Instagrammable moments are great and all, but nothing beats actual face time with your friends.

The article Beyond Scorpion Bowls: Communal Cocktails Are Getting a Top-Shelf Makeover appeared first on VinePair.

source https://vinepair.com/articles/communal-cocktail-trend/