Vegas Drinks

The Mint derby...

2010-04-30T12:44:00.000-07:00

Who said high society isn't fashionable?

It is Kentucky Derby weekend; which means putting on your best Sunday dress and head down to the races, or in Las Vegas, the Sports Book. Perhaps you prefer to enjoy the day at home relaxing in the spring weather with a classic mint julep in your hand.

The mint julep has been a Kentucky Derby staple and this year Woodford Reserve Bourbon is going all out. Now you may not be using a pure silver Tiffany Julep cup to enjoy this classic beverage but the original should always use crushed ice.

The true debate is sprung by the floral herb, mint. Experts have put all egos on the line claiming at which point the mint should be added to this drink to keep it a "classic." Some argue just a garnish should suffice whiles other steep the leaves in their simple syrup to add flavor. I personnally think the best solution is a gentle muddling of about 6 leaves to extract just enough of the oil to flavor your beverage. Here's my version, of course you can adjust the sweetness as you wish of just drink the bourbon neat!

6 Fresh Mint leaves
1 1/2 ounces simple syrup (equal parts sugar and water)
2 ounces Woodford reserve bourbon
Crushed Ice

In a high ball glass; add the mint leaves and simple syrup and gently muddle for 5 seconds. Add the Woodford reserve bourbon and stir. Top the glass with crushed ice, garnish with a sprig of mint and enjoy.

To really get in the spirit, pull out a Julip strainer and use it to sip the drink without touching the ice ;)

The Leblon Brazillionaire

2010-04-16T12:50:00.000-07:00

Congratulations to LeBlon Cachaça, the WINNER of the 1st Annual WSWA Mixology Competition sponsored by The Tasting Panel Magazine. Leblon Cachaça is produced at their distillery in Patos de Minas, Brazil where Leblon combines traditional approaches with creative European winemaking techniques to create a Cachaça that is extra special.

The winning cocktail is called LeBlon Brazillionaire and was created by Mixologist Tobin Ellis of BarMagic, It's a delicious concoction made with Leblon Cachaca, Cherry Heering, Passion Fruit Puree, Fresh Lime Sour, Cilantro Leaves and drops of Spicy Sriracha Sauce.
As promised, here is the recipe for the winning cocktail so you can make it at your bar, restaurant or home bar.
THE LEBLON BRAZILLIONAIRE

2 speared Marasca Cherries
1.5 oz Leblon Cachaca
3/4 oz Cherry Heering (a Danish cherry liqueur)
1 oz Passion Fruit Puree (The Perfect Puree of Napa Valley)
1 1/2 oz Fresh Lime Sour (3:2 ratio of Lime to simple syrup)
8-10 fresh cilantro leaves
2 drops Sriracha Sauce

Combine ingredients and shake with ice. Strain into a rocks glass over fresh ice.

Vegas to allow Drive thru wine and beer at "Starbucks"

2010-04-01T15:31:00.000-07:00

Las Vegas, The city of sin and the true wild wild west is now pushing the limits on the beverage world and your local morning routine.

According to the New York times and as some have discovered, Starbucks the "wal-mart" of the coffee world has begun expanding their empire in some select cities to include a selection of brews and wines.

It may not have the "Starbucks" name but if you look at the fine banner print you sure can see its logo. Their location in Seattle which is up and running is named "Roy Street" and besides offering the regular Starbucks goodies, Roy street brings alcoholic drinks, up-scale bartistary (yes I invented a new world, sometimes you just have too) and lush decor.

The next state said to launch will be Nevada, with a few of these "boutique" stores popping up with drive through beverage service. Yes, thats right. "Can I get a poppyseed muffin and a Coors light to go please, I'm running late for work" It took a while to jump through the county hoops but it was no problem for a corporation of Starbuck's size.

I am interested to see how this operation works out. It will either be a much needed change if done right or a sorry attempt to improve a now aging brand.

-RobbieWoW

The classic Irish Coffee

2010-03-12T09:20:00.000-08:00

As we begin to prepare our green attire and livers for St. Patrick's day there is no better way than curling up next to a fire with a warm cup of hot Irish Coffee.

The "Irish Coffee" was invented in the 1940's in Ireland (who would of thought.) It soon migrated to the United States and landed in the heart of San Francisco. The Buena Vista in San Francisco is said to be the heart of Irish Coffee and has sold more than 30 million glasses! Now that's a lot of caffeine...

Here is the perfect recipe for this classic drink by Drew Levinson:

1 1/2 oz Tullamore Dew Irish Whiskey
4 oz Coffee
1 Tbs Sugar
1 oz Fresh Whipped Cream (unsweetened)

In a glass or mug combine the coffee, whiskey and sugar. Shake the cream to aerate and gently poor on top of the coffee to create a 1 inch layer of fresh cream on top.

Top Chef's Chef loves Markers and Hendrick's Gin

2010-03-11T16:09:00.000-08:00

This was a great article thanks to Liquor.com

After six seasons of judging reality show Top Chef, we all know what celebrity chef Tom Colicchio likes to eat and what he certainly doesn’t like. But when he’s not on TV or behind the stove at one of his many Craft restaurants, what does he like to drink? Bourbon. “Current favorite is Eagle Rare 17-Year-Old,” he says. When we recently spoke to him, the liquor cabinet in his New York City home was full of Kentucky’s finest, including bottles of Black Maple Hill, Buffalo Trace and George T. Stagg. “There’s always Maker’s Mark in here, that’s what I prefer to mix with,” he says. Usually he drinks bourbon with one giant ice cube or in a Manhattan on the rocks. “I don’t like it up,” he says.

He also doesn’t care for vodka. “I don’t drink it at all,” he says. “I never liked it.” (Note to all future competitors: under no circumstances should you ever serve the judges a vodka cocktail.) Up until recently, Colicchio didn’t even drink gin and was reintroduced to it on the first day of the first season of Top Chef. He was understandably a little nervous. “I just figured a little drink to take the edge off might be helpful,” he remembers. The bartender at the restaurant where they were shooting made him a Hendrick’s Gin and tonic. The Scottish spirit has now become his favorite gin. (But for the record, the judges “don’t get drunk” on the set.)

With eight restaurants, 14 ‘Wichcraft sandwich shops and a young family he doesn’t go out often. “When I’m working, usually after I’m done with a shift, I’ll grab a cocktail,” he says. But he’s careful not to overindulge. “The problem with cocktails is the next day,” he says. “I’m 47 now, so I don’t bounce back like I used to.”

2010-02-21T21:23:00.000-08:00

The perfect winter elixir to celebrate the US gold medals

2010-02-18T17:13:00.000-08:00

Xania Woodman of the Las Vegas Weekly wrote a great article on Wirtz Beverage Nevada's master mixologist's take on a classic...

While it might seem intuitive to curl up on the couch with something hot and spiked to watch the 2010 Winter Olympics in Vancouver, I have another suggestion. Mixological forefather Harry Craddock included in his Savoy Cocktail Book (1930) one called the Olympic Cocktail, which employed one-third each orange juice, curaçao, and brandy, served up.

Mixologist Drew Levinson’s updated creation swaps fine Cognac for generic brandy, Clement’s rum-based and Creole-spiced orange liqueur for simple curaçao, and introduces orange bitters for an even more complex, sophisticated orange flavor. An homage to Craddock, 80 years later.

“I just liked the idea of twisting and modernizing a vintage cocktail,” says Levinson. “The Courvoisier Exclusif was the first cognac designed to be utilized specifically in cocktails. The Creole Shrubb is a version of a classic product that was created by Clement Rum from Martinique. It utilizes a rum base with Creole spices and essence of orange zest to bring a beautiful, complex orange flavor to the cocktail. The dash of orange bitters further integrates the flavors creating a sophisticated cocktail. I’ve always thought of bitters as the ‘salt and pepper’ of the cocktail world. It enhances and integrates the flavors that are already present in the dish/cocktail.”

2010 Olympic Cocktail:

1 oz. Courvoisier Exclusif Cognac

1 oz. Clement Creole Shrubb liqueur

1 oz. freshly-squeezed orange juice

Dash of Angostura Orange Bitters

Method:

Shake over ice, strain into a chilled cocktail glass. Garnish with an orange twist.

Wirtz Beverage Goes Green!

2010-02-12T11:30:00.000-08:00

The Great Guinness Toast!

2010-02-08T10:30:00.000-08:00

A Haze of a night...

2010-01-31T22:23:00.000-08:00

There are a number of reasons why I have chosen to reside in the city of sin, the neon capital, the 24 hour town.. Las Vegas. Yet, I am always reminded on a weekend night of why I love this city. There is always something great to do!

As I became lethargic on my girlfriend's sofa late in the saturday afternoon I decided to contemplate what my mood would be like for the evening. Then, something slowly began to creep into my mind; City Center.

I was at City center earlier that week for a private launch party for a release of Hardy Perfection Cognac inside one of the tower suites which was extremely elegant and high tech of course; I think that event is what kept me itching for more.... so I decided to take my bite.

We fancied up, shined our shoes and off we went. Surprisingly there was not much traffic and it seemed slow in the hotel for a Saturday night; a month after opening? It is hard to tell though whether it was lacking the population it needs to sustain itself or if the vastness of the area allowed everyone ample space.

We made a stop inside the gold lounge in the second level just outside of the Elvis theater for a cocktail. I appreciated the layout of the space, allowing room for us to sit down yet it was a smaller area then I imagined; however with only four drinks on their cocktail list we left disappointed. After running into a dear friend, Pearce Cleaveland, who just took over the marketing for Haze nightclub was gracious enough to walk us straight in.

There was a monstrous line outside of the club! It seems that Timbaland was about to perform on stage. We paraded into the club and immediately felt a different vibe unlike all the other clubs in town. The space was huge, with a upstairs balcony reaching across the entire club. A huge dance floor and multiple rooms, human mermaids and lights or balloons. It was unreal; but nothing short of what I suspected would come. Aside from a poor performance from a seemingly ordinary hip hop artist. Haze was an awakening to a tired town of popping the bottles and getting down.

- Robbie WoW

I'll have a pint with those fries!

2010-01-25T17:41:00.000-08:00

An article by the NY daily news has a scoop that Burger King will soon be launching a campaign to sell domestic beers in their fast food restaurants at select major cities.

"Hoping to tap a whole new customer base, the fast food chain has unveiled plans to peddle beer alongside their famous burgers at something they are calling a Whopper Bar.

The first one is opening in Miami Beach and will target thirsty tourists hitting South Beach, Burger King confirmed."

Burger king is hoping to reach a new market share with this idea and plans to roll it out to LA and here in Las Vegas.

Of course, this idea does come with some scepticism. I asked a UNLV student today if they thought this would change their decision for their meal choices, she replied "In Las Vegas, you can get a drink anywhere. What's next? a slot machine at Wendy's and Wine at Mcdonalds?"

Burger king is not the first company with this idea. Last year Starbucks launched an initiative to sell microbrew beers and Wine at select locations as well. What's Next?

Coruba Rum kicks off in Las Vegas

2010-01-25T17:22:00.001-08:00

Coruba Rum took over Wirtz Beverage's Alchemy room on Friday for the launch of their entire brand line in the City of Sin. Almost 100 people tasted the new coconut, pineapple, mango, spiced and dark flavors of Coruba.

Coruba Jamaica Rum is pot stilled and aged for at least two years in new barrels. This gives it a very smooth character when compared to similar rums such as malibu and cruizan.

Super Bowl 44, Vegas style!

2010-01-18T12:13:00.001-08:00

With the new decade brings the biggest game of the year! Super Bowl 44 will be a test of the best. countless injuries, debates and bets have gone into this game over the past 5 months and it all comes down to this.

On February 7th, in Las Vegas's East coast sister, Miami, two teams will battle it out to be called the best of the 2009/2010 season. Luckily, this means a lot of activity and great deals in the City of Sin.

Take Blush ultra lounge at the Wynn as an example. They will be opening their doors at 2pm for the Game! this is unheard of for a nightclub and they will bring in plasma TVs to watch the game.

Steiner's: Nevada Style pub is offering playing credit, giveaways and free food and drinks during the game.

Drink specials can be seen all around the strip, Fremont and local venues throughout the city. So Grab your gear, sit back and enjoy the show wherever you choose.

Cadillac Ranch at Town Square offers amazing discounts!

2010-01-11T09:46:00.000-08:00

Are you, like many local Las Vegans itching for an exciting night out away from the strip? something that won't break the bank the next day, yet still a fun and exciting environment. Well, you're in luck!

Cadillac Ranch: All American Bar and Restaurant in the infamous Town Square on Las Vegas Blvd is offering drink discounts and giveaways throught the week. The best night to pop your head in would be Wednesday where they offer half price on select draft, a shot and bottle, food specials and a $500 sexy bull ride giveaway!

So come on down and get ready for a great night out that your wallet won't regret the next afternoon.

Drinks of the decade

2010-01-06T11:37:00.000-08:00

With the “Best of…” and “Top 10…” lists flooding blogs and newspapers, breakdowns of the decade’s best drinks are holding their own against the more commonplace movie and book reviews. One comprehensive list comes from The New York Times and includes everything from specific drinks to bar trends. The list highlights Absinthe’s reemergence in the States and the impact of truly innovative mixology in recent years. Be sure to check our Twitter throughout the day and tomorrow as more articles like this will be posted, and feel free to share any that you might find in the comments section

The Brass Buck!

2009-12-29T16:24:00.000-08:00

This titillating cocktail uses the New Jim Beam Red Stag. A Black Cherry infused bourbon that is excellent by itself or in a classic cocktail such as the Manhattan.

The Brass Buck:

3 parts Jim Beam Red Stag
4 parts Gingerale
Lime Wedge

Pour over ice in a high ball glass and get ready to buck.

Drew's Pumpkin Spiced Eggnog

2009-12-23T15:51:00.000-08:00

I am sure that everyone has at least one childhood memory of this frothy beverage. Eggnog has long been a winter Holiday tradition for hundreds of years; yet the history of eggnog has been under debate for nearly as long. It is said to have originated in or around England in the 17th century and was traditionally made with eggs, sugar, nutmeg and milk.

The closest form the the eggnog we know today is from American colonial times where a egg based beverage was mixed with "grog" a term widely used for rum. this "egg-n-grog" eventually became the eggnog that we can now find stocking our refrigerators as soon as the thermometer drops.

Here is a recipe courtesy of Wirtz's Beverages master mixologist Drew Levinson...

Pumpkin Spice Eggnog

1 oz. Spiced Rum (Kilo Kai or Sailor Jerry)

½ oz. Courvoisier Exclusif Cognac (VS or VSOP works)

5 oz. Old Fashioned Eggnog, recipe follows

Dash Ground Pumpkin Spice (or Hiram Walker Pumpkin Spice Liqueur)

Shake ingredients with ice, and strain into a chilled Wine Glass.

Garnish with freshly grated nutmeg on top.

Eggnog can be purchased at the grocery store or if you are feeling ambitious you can make your own fresh version!

Eggnog from scratch

12 jumbo eggs

½ lb. granulated sugar

1 qt. whole milk

1 qt. heavy cream lightly whipped

1 tsp. vanilla extract

½ tsp. cream of tartar

Separate egg yolks from egg whites. Beat yolks in a large bowl. Gradually add sugar. Beat until mixture thickens; stir in milk, & lightly whipped cream. Cover and chill for 3-4 hours. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Fold whites into chilled mixture.

Diageo is recognized as an eco-friendly producer

2009-12-18T08:09:00.000-08:00

Diageo Chateau & Estate Wines were recognized for eco-friendly practices at four of their facilities. These include Beaulieu Vineyard, Sterling Vineyards, the DC&E Wines Carneros Bottling, and DC&E Paicines Operations. The four were honored by California’s Waste Reduction Awards Program (WRAP) for implementing various practices to reduce their carbon footprint. Practices include a water reuse program at Beaulieu Vineyard and waste reduction efforts that have kept thousands of tons of waste out of landfills.

Diageo is no stranger to the WRAP award, as Beaulieu has received the award 17 times in the past. Here is an article from BrandsTell which breaks down these accomplishments and gives more specific numbers to show the power of Diageo Chateau & Estate Wines’ efforts.

The new flavor from 3-0lives Vodka is……TANG!

2009-12-17T15:57:00.000-08:00

3-Olives Vodka announced an exciting new flavor of vodka and the “Name the Flavor” contest winner in Las Vegas. There were certainly some interesting response’s, including savory suggestions such as beef jerky and blue cheese (not surprising with a bacon vodka on the market) and some sweet suggestions like marshmallow and butterscotch.

The new flavor, described as a “collision” of Orange and Tangerine flavors (75% / 25%). Will hit the shelves in Las Vegas and around the country and the beginning of the New Year. Be on the look out for this fusion or citrus excitement.

Are grapes finally going "Green"?

2009-12-04T15:50:00.000-08:00

In recent times a debate has been waged on the bio dynamic, sustainable and organic nature of Grape growing and wine making. To some, it may seem as if it is just a craze of frou frou fluff that some marketer came up with. Yet, after diving deeper into the topic it is obvious that there are significant differences from these "green" methods compared to the now "traditional" methods of pesticides, machines and genetic modifications.

I say the word "traditional" in a very light sense; seeing that the true traditional wine making methods were sustainable before the dawn of the industrial revolution and especially after the second World War.

Today, however, many consumers are beginning to struggle on what these "green" terms truly mean. This is where Wirtz Beverage's Master Sommelier Thomas Burke began to help define these for a better understanding of just what is going on in the "new" production methods of wine.

I think everyone has heard that we, Americans especially, have become an extremely wasteful culture over the past few decades. CO2 emissions are on the center stage of a world debate along with trash consumption, chemical absorptions in the soil and water concerns throughout the country; this is where wine producers are beginning to take a stand.

It is surprising to learn that New Zealand is now at the forefront of the sustainability movement and the pressure comes from their internal wine industry and vineyards such as Craggy Range and not the government! There are now similar organizations set up throughout the wine industries of the United states ranging from Lodi, California all the way to Washington State. Yet, there is little government regulation to be found and it is unlikely in the near future.

So what are the differences between organic, bio dynamic and sustainability. Obviously, they are all closely related and intertwined. Organic is defined here by the USDA, basically no chemicals or additives are allowed in the agricultural process and in the wine process there are some limitations as well including the amount of sulfites to be used. Sustainably take this organic process one step further. The idea is to have the vineyard function as a whole, meaning no outside materials are needed for the production and maintenance of the farm. This may mean producing energy on site, using composting as a valuable fertilizer technique and a number of other methods.

Bio Dynamic viticulture uses the same ideals or organic viticulture. The seperation is the belief of using nature's harmonious relationships to help maintain the vineyard as a whole. from plant to plant and plant to animal relations. These relationships and ideals are further demonstrated in this pyramid...

The main questions consumers have is "Will this make my wine taste better?" This isn't necessarily the fact, but I can bet the environment will feel better.

WBN Alchemy room jumps off to a fantastic start!

2009-12-01T15:38:00.000-08:00

The “Alchemy Room” the new training and education facility located inside the Wirtz Beverage Nevada offices is proving to be an extraordinary asset to the Las Vegas operations.

In the first 6 weeks since the kickoff, the Alchemy Room has played host to numerous trainings and events including 5 cocktail and sake trainings for the new Mandarin Oriental Hotel food and beverage team, 3 cocktail and spirit trainings for the new Aria hotel and casino (City Center), 6 brand kickoffs, and several other presentations for new accounts including the “Cabo Wabo Cantina”, “Munch” restaurant at Caesars Palace, and the highly anticipated “Smokin’ Aces” nightclub at the Venetian.

The room has received praise from industry professionals from all over the country. This is the first of it's kind and we are excited to see the dramatic impact it will have on our staff and the Las Vegas industry as a whole.

Domaine De Canton Bartender Contest

2009-11-23T18:05:00.000-08:00

Domaine de Canton held the semi-finals of their national cocktail competition last week at the Alchemy Room inside the Wirtz Beverage Nevada offices. The eight semi-finalists represent some of the best mixologists in Las Vegas with entrants from across the city including Bellagio, Wynn, Venetian, Emeril‟s, Noir Bar and Nora‟s Cuisine. The three celebrity judges included Xania Woodman, the nightlife editor for Las Vegas Weekly, Crystal Fa-nale, Director of Sales for Domaine de Canton, and Tobin Elis founder of Bar Magic. The winner of the competition received an all expense paid trip for two to St. Martin in the Virgin Islands to compete in the National Finals and a chance to win $10,000!
Over 60 spectators filled the Alchemy Room to cheer on their favorite mixologists and enjoy great food and specialty cocktails created by Patricia Richards, Master Mixologist for Wynn & Encore. Drew Levinson of Wirtz Beverage Nevada organized the competition and assumed the role of Master of Ceremonies for the event. Drew entertained the crowd and described the specifics of the cocktails and processes utilized by the mixologists as they created their drinks.
When the dust settled, the three judges unanimously picked the “Canton Crusta” created by Noir Bar‟s Andrew Pollard. The cocktail is a variation on the classic Brandy Crusta cocktail, (see his recipe below). Antonio Trillo from Nora‟s Bar, (and the son of WBN‟s Nacho Trillo) took second place with his cocktail the “Ginger Basil Drop”. The overall feedback from those in attendance was extremely positive.

This is the first competition in the Alchemy Room and with its great success we see yet another application for, what many believe is, the best training bar in Las Vegas and the United States.
Congratulations and future good luck to Andrew Pollard!