The Intoxicologist

Friday, June 19, 2009

Jägermeister: Beyond The Hangover

Beyond The Hangover

Everyone knows that Jägermeister comes in green bottle, tastes like liquorice, is the drink of choice for The Hangover’s “wolf pack” and can be consumed as a “Bomb,” but how many really know the true story behind the brand?

Ever hear that the label translates to “Oh Dear God”; the circle around the dear means "oh"...the deer is "dear" and the cross is "god" giving you, "Oh Dear God!"? How about that there is deer blood or opium in the mystery ingredients? FALSE


· Jägermeister is based on a secret recipe of 56 different herbs, blossoms and roots as well as fruits from the most varied countries of the world for example cinnamon-bark from Ceylon, bitter orange skins from Australia, santal from East India, ginger roots from southern Asia and of course, some secret herbs.

· The name Jägermeister itself is German for “Master Hunter. In Germany today, there is a position called Jägermeister which is an employee of the district’s hunting authorities, responsible for the region’s hunting regulations.

· All sizes are bottled in the distinctive square green bottle. The packaging has remained unchanged since its introduction in 1935.

· The recipe for this herb liqueur has roots going back 500 years, which explains its ancient trademark.

· Production - The herbs and spices are balanced following a secret recipe, ground to various degrees of fineness and mixed. These mixtures are macerated several times over a period of 5 months in large tanks, i.e. the herbs are soaked in an alcohol/water mixture for two to three days. This separates the herbs and infuses their aromas into the liquid. This produces the basic Jägermeister concentrate, which is then blended, filtered and stored in oak barrels for one year. The aged concentrate is then blended with alcohol, sugar, caramel and water to form the final product.

· The old German writing around the Jägermeister label translates to “It is the hunter’s honor that he protects and preserves his game, hunts sportsmanlike, honors the Creator in his creatures”

Want the full Story? For centuries, St. Hubertus has been the patron saint of hunters. According to the legend, in his youth, Hubert was a wild and unrestrained hunter, without responsibility towards the creatures that he hunted and captivated by the drive to kill. Even on the holy day of Sunday, he set off into the forest with his dog and weapon and cared little about the day of the Lord. Until one holy day, emerging from the dark woods, a large white deer carrying an illuminated cross between his antlers confronted him. From the moment of his vision, he devoted himself to good works under the banner of the antlered stag. He died in 727 AD, and centuries later he was venerated as a patron saint. It is from this story’s inspiration that the Jägermeister trademark derives.

Photo and text courtesy Sidney Frank

Thursday, June 18, 2009

Spice Up Your Summer with Easy Bacardi Summer Cocktails

As summer heats up and we begin to head outdoors our cocktails begin to cool down for backyard BBQ’s, pool parties and relaxing afternoons by the beach. Bacardi sets the tone for all things thirst quenching whether the thought is quick and easy or muddled and delicious. The flavor is always divine, sublime and fulfilling.

Bacardi’s new pre-mixed Classic Cocktail Raspberry Mojito takes entertaining to a new level of easy, breezy while keeping fuss to a minimum and guests happiness at a premium. With a few simple steps the authentic Mojito becomes a raspberry flavor blast of excitement. Just pour straight from the bottle, add a splash of club soda, a sprig of mint for garnish and aroma with a sprinkling of fresh raspberries and it’s a done deal; Bacardi Raspberry Mojito in seconds.

Large groups deserve your attention and larger than life cocktails. Tequila CAZADORES delivers the 5 Gallon Margarita for a burst of flavor big enough to satisfy the thirst of all your party goers. By mixing this one up in advance the flavors have the chance to meld together. Better yet, once the party begins you will have time to enjoy the company of friends without running back and forth to the cocktail shaker.

Tequila CAZADORES Reposado 5 Gallon Margarita
4 liters of Tequila CAZADORES Reposado
2 liters of triple sec
10 bottles (750 ml) of sweet and sour ready to use (not concentrate)
1 gallon of orange juice
1/2 gallon fresh lime juice

Mix all ingredients in a large container and stir, serve over the rocks with salt on the rim, garnish with a lime. Makes 129 servings.

Bacardi’s new Dragon Berry Flavored Rum has been a huge hit since its release. The Strawberry Basil Lemonade cocktail is just one of the delicious new recipes Bacardi has come up with to bring in the fresh fruits and herbs of the season for delicious refreshment. This summer cocktail cools you down while filling your taste buds with succulent fruit and the tartness of fresh lemon.

Bacardi Dragon Berry Strawberry Basil Lemonade
2 parts Bacardi Dragon Berry Flavored Rum
1 part fresh lemon juice
1 part simple syrup
3 basil leaves
3 fresh strawberries (hulled & sliced)
SPRITE®, to top

In a shaker, muddle 2 basil leaves, fresh lime juice, simple syrup and 2 strawberries. Fill with ice. Add Bacardi Dragon Berry and lemonade. Shake well then strain into a glass filled with ice. Garnish with a strawberry, lemon wedge and basil leaf.

Get into the swing of summer and make entertaining a breeze!

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Mercadito Chicago to Open Mid-Summer 2009

CHICAGO (May 27, 2009) – Exquisite tacos, guacamoles, botanas, ceviches…Mexican delicacies with a decidedly modern flair by Chef Patricio Sandoval arrives this summer via Mercadito in the River North neighborhood (108 W. Kinzie Street). Emphasizing superior ingredients and value, Chef Patricio and his brothers/partners, Alfredo and Felipe Sandoval, draw from their childhood under the tutelage of their father, Manuel Sandoval, who once owned the world-class restaurant Madeiras in Acapulco, Mexico, to offer authentic, imaginative Mexican fare.

Mercadito, Spanish for “little market,” is the fourth location for the Sandoval brothers, owners and operators of the popular Mercadito, Mercadito Grove and Mercadito Cantina restaurants in New York City. Having spent years living in and visiting Chicago, the Sandoval brothers are excited to bring their passion for their native country’s cuisine, showcasing both the simple and nuanced ingredients and dishes Mexican fare has to offer.

Chef Patricio, a graduate of the French Culinary Institute, has cooked under Chef Peter Hoffman at the legendary Savoy and Chef Terrance Brennan of Picholine in New York City, and alongside his well-known brother, Chef Richard Sandoval, at Maya in New York and San Francisco and Pampano in New York City. He draws his inspiration from his experiences as a child shopping with his mother in Mexico’s open air markets, always gravitating towards the small stalls where local merchants sold native delicacies. Chef Sandoval has never forgotten those delectable, uncomplicated dishes, and strives to capture their flavor and energy at Mercadito.

Mercadito’s menu, boldly flavored with thoughtful variations on Mexican cuisine, is designed for sharing. Guests may begin their meal with a selection of delicious guacamoles, which include the traditional version (tomato, cilantro, onion and serrano chile), or the popular mango guacamole with jicama and chipotle. Nearly a half-dozen ceviches will also be featured on the menu including Callo de Hacha (marinated bay scallops with tomatillo pico de gallo and apple-chile guajillo broth) and Camaron (shrimp, mango, tomatillo pico de gallo and poblano-epazote broth).

Mercadito’s tacos, for which Chef Patricio is best known for, include Pastor (ancho-guajillo rubbed pork, grilled pineapple and chile de arbol salsa); Estilo Baja (beer battered mahi mahi, Mexican-style coleslaw and chipotle aioli); and Camaron (shrimp, roasted garlic, chipotle mojo and avocado). Entrées include Pollo a las Brasas (grilled whole adobo marinated chicken, three corn pico de gallo and chile de arbol salsa) and side dishes such as Arroz Verde al Horno (green rice casserole with manchego and Oaxaca cheese); Elote Mexicano (Mexican-style corn on the cob); and Plátanos Machos (fried plantains).

No culinary journey to Mexico would be complete without an accompaniment of Mexican spirits! Mercadito’s beverage program, created by Tippling Bros. (industry veterans and leading beverage experts, Paul Tanguay and Tad Carducci), features a dizzying array of Mexican tequilas from the restaurant’s tequila-only bar and creative twists on traditional Mexican cocktails, including Mercado (tequila blanco, pineapple, lime and chile piquing); Pepino (tequila blanco, cucumber lime and chile de arbol); and Tres Cítricos (tequila blanco, orange, grapefruit, lime and habanero). An assortment of beers will also be available.

With seating for 120 Mercadito, designed by Seed Design Studio in New York, mixes elements of contemporary Mexican art and craft to create a bold, warm space. The front of the house features a glass, garage-style retractable door and an intimate 35-seat tequila lounge. A beautiful guacamole bar and a centrally located 14-seat communal dining table with custom-designed lanterns made entirely of rope hanging above are just a few of Mercadito’s focal points. Exposed white washed brick walls and columns wrapped in wire mesh surround the dining room, while rope screens add texture and create privacy between banquettes and tables.

Mercadito’s main bar is wrapped in patterned, chocolate-colored leather with a continuous white quartzite top, and the bar’s backdrop is framed by large antique mirror panels with a series of custom-pierced metal pyramids serving as a unique light sculpture.

Mercadito’s walls will also feature pop and graffiti artwork created by well-known artist Erni Vales, best known for his development of the 3-D graffiti style, but also as a creative powerhouse with many successful projects from large scale murals, to art directing films and videos, fashion and photography.

“We look forward to sharing our cuisine and hospitality with Chicago,” says Chef Patricio Sandoval. “We can’t wait to open our doors.”

Mercadito will serve lunch Monday through Friday from 11:30 a.m. to 4 p.m. and dinner seven days a week from 5 p.m. to 12 midnight. A limited menu for late-night dining will also be available Sunday through Tuesday until 1 a.m.; Wednesday and Thursday until 2 a.m. and Friday and Saturday until 3 a.m. For reservations, please call (312) 329-9555.

About Mercadito Restaurants
Mercadito Restaurants have grown from their first New York City location in 2004 to becoming a renowned restaurant group specializing in Mexican cuisine and modern taquerias. The popularity of these restaurants can be attributed to the innovative interpretations of traditional Mexican cooking created by Chef Patricio Sandoval. The management team behind Mercadito Restaurants has over 15 years of experience and currently owns and operates three critically-acclaimed restaurants in New York City: Mercadito, Mercadito Grove, and Mercadito Cantina. In addition to the upcoming opening of Mercadito in Chicago, Mercadito will also open in Miami this winter. Mercadito’s partnership with renowned beverage consultants Tippling Bros. adds creativity to their beverage programs that merge complex flavors and the unexpected. For additional information, please visit


Mercadito Restaurants Head to Chicago & Miami
Rouge Tomate: Father’s Day
Agavero: Seductive Cocktails & Cuisine for Valentine’s Day

Look for more news at

Friday, June 5, 2009

Belmont Stakes: Entertaining at Home with Woodford Reserve

Woodford Reserve Bourbon knows how much you love to entertain at home. This weekend while you prepare for the Belmont Stakes reach for Woodford Reserve Bourbon to add extra flavor to your appetizers and bring a touch of authentic winning atmosphere to your Triple Crown horse racing fan wrap up festivities. Woodford Reserve is the Official Bourbon of the Belmont Stakes. Try these simple bourbon-based recipes for a day at the races or to enjoy at home with your guests. Be sure to pair these bourbon treats with the official cocktail of the Belmont Stakes, the Belmont Breeze.

Woodford Reserve Bacon Toast
1/4 pound bacon
3 slices wheat bread
1/2 cup mango chutney
1 tablespoon Woodford Reserve bourbon

Preheat broiler to high. Cook bacon until crisp, chop into fine pieces and place on a small plate. Using a biscuit cutter or the top of a jar, stamp out 1½ inch bread rounds. In a small bowl mix the chutney and bourbon, heating slightly in the microwave to mix thoroughly. Spread a generous amount of the chutney mixture on the bread round then dip it in the bacon pieces so they stick to the bread. Repeat the steps for each bread round. Just before serving heat under the broiler to further crisp the bacon. Serve immediately.

Yield: 6 toasts

Note: The toasts can be made one day ahead and stored in the refrigerator until ready to broil and serve.

Woodford Reserve-Soaked Dates
24 pitted dates
1/2 cup Woodford Reserve bourbon
24 pecan halves
Granulated sugar

Soak dates in bourbon overnight. Drain and put pecan in center of each date. Roll in sugar. Serve at room temperature or store in an airtight container.

Woodford Reserve and Pecan Brie
1/2 cup pure maple syrup
1/2 cup chopped pecans
1/4 cup Woodford Reserve bourbon
1 small (8-ounce) wheel brie
1 baguette, sliced

Combine syrup, pecans and bourbon in a small pan and simmer over low heat for 5 minutes. Pierce the brie with a fork and pour the sauce over the top. Serve with baguette slices.

Serves 6.

Woodford Reserve Mustard Wraps
3 sandwich wraps
9 slices thinly-sliced turkey
9 slices smoky provolone cheese
Roasted red peppers to taste
Shredded lettuce
1/4 cup stone ground mustard
1 tablespoon Woodford Reserve bourbon

Layer three slices of turkey over the bourbon mustard. Add three slices of cheese, roasted red peppers and shredded lettuce. Mix bourbon and mustard together and top with bourbon mustard. Slice wrap in half.

Serves 6.

· Belmont Breeze – Official Cocktail of the Belmont Stakes
· More information about Belmont Stakes

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Wednesday, June 3, 2009

Rouge Tomate: June Cooking Classes, Father's Day & Picnics

Break out the blankets, baskets and briquettes. What better way to celebrate the season of warmth and abundance than with some inspired outdoor dining? Staff Culinary Nutritionist Natalia Rusin and one of our extraordinary sous chefs will teach you how to make the most delicious and nutritious outdoor summer fare food in the world…or the park…or the yard…or wherever you choose to enjoy it.

Classes are $50 per class, or $175 for the 4-part series:
June 8 - Hors d’oeuvres
June 15 - Main Courses
June 22 - Side Dishes
June 29 - Desserts

Father’s Day at Rouge Tomate
We’re so excited about Father’s Day that we can’t wait. In fact, we’re offering a special 1/2 off wine list on June 20th, the Saturday before Father’s Day. It’s a deliciously tasteful and flavorful way to stretch a special day into a special weekend. Here’s to Dad - and to wine.
Rouge Tomate, located at 10 East 60th Street

-Text courtesy of Alliance Agency

Boca Loca Commemorates International Cachaça Day: Unveils Delicious Cocktails for Summer

Denver, CO – June 2, 2009 – To commemorate both the summer cocktail season and the heralded arrival of International Cachaça Day on June 12, Boca Loca is introducing innovative and fresh seasonal cocktails. Created by some of the best mixologists in the industry, these cocktails are a perfect way to kick off summer while celebrating International Cachaça Day. Dating back to June 12, 1744, International Cachaça Day was created when Portugal (then colonizer of Brazil) outlawed the making and selling of cachaça in Brazil. Celebrate the return of warm sunny weather with Boca Loca Cachaça’s cool summer cocktails.

Boca Loca is an authentic award-winning premium Brazilian cachaça. Boca Loca is a smooth, full-bodied, fragrant spirit distilled from the fresh-pressed juice of sugar cane. Translated into “Crazy Lips” in Portuguese, Boca Loca captures the spirit of summer. Many argue that cachaça is the most versatile liquor in the world and easily replaces vodka, rum or tequila in any cocktail. Boca Loca is a mixologist’s favorite, and the brand often works with well-known mixologists to create cocktails that showcase the versatility of both Boca Loca and cachaça. Jeffrey Morgenthaler, named a top 10 mixologist by Playboy magazine, states, “If you haven’t experienced Boca Loca yet, I urge you to give it a try as I firmly believe it is the finest cachaça available on the market today. The spirit is light and fresh, and free from a lot of the oiliness and heavy smoke you’ll find in other - sometimes inferior - cachaças available out there. Boca Loca has a wonderful grassiness, with big stone fruit, some white pepper and a very light honey finish. It’s a beautiful product and a pleasure to work with.”

Boca Loca’s fresh and thirst-quenching summer cocktails have been created by trend-setting mixologists from around the country: Anika Zappe from Root Down restaurant in Denver, Colorado, David Ortiz from Miami, Florida and Jeffrey Morgenthaler from Clyde Common in Portland, Oregon. Our hot mixologists bring unique flavor combinations and ingredients to these original and glacial cool summer cocktails.

Boca Loca Accolades
• Rated Best Value Cachaça by Beverage Tasting Institute 2008 (750 ml retails for $20!)
• Double Gold At The Prestigious San Francisco World Spirits Competition
• Nine Out Of Ten Olives on The Spirits Review (
• Named a “Top Ten New Spirit to Watch” on
• Ministry of Rum Gold Medal 2008 and 2009

· Boca Loca Cachaca: Lush Spirit Perfect for Rich Flavors
· Spring is in the Cocktail Glass with Boca Loca Cachaça

Friday, May 29, 2009

William ‘Mayhem’ Romeo Gives Cheers for Charity

On May 3, 2009, William "Mayhem" Romeo of American Gladiators stepped behind the bar and served as a guest bartender at Busby's in Los Angeles, CA for a special event entitled Cheers For Charity. The actor and performer wasn't just slinging drinks, he was also raising money and awareness for The Ashe Foundation. ASHE has pledged to gather 1 million shoes for Africa's children who have been orphaned by AIDS. To date, over 11 Million of Africa’s youth have been orphaned by the devastating disease and exist in such extreme poverty that they are either barefoot or fashion flip flops out of plastic bottles and similar waste products.

With Ty Ku providing bottles of their premium Asian liqueur for guests, LA's glitteratti gathered and raised a glass while they raised much needed funds for The Ashe Foundation to ship donated shoes to Africa.

Li Sapp-Weaver and Joy Donnell of Beverly Hills-based PR and branding firm, 720 PR, organized the event and are planning more nights in LA. The idea behind the event is to come out, buy a drink, tip your bartender, and have a portion of the proceeds go to charity. "It's a simple way to give to a cause you believe in," says Donnell. "Whether you have $20 or just $1, you can start to make a difference while doing something you planned to do anyway- enjoy a night out!"

You can learn more about ASHÉ, make an online donation, and harness the power to make things happen at their website:

-Text provided by Joy Donnell, 720 PR
Photo property of The Intoxicologist

Thursday, May 21, 2009

Mixology Shakes Up Technology!

Grand Marnier® Releases iPhone Cocktail Application Showcasing Top 100 Mixologists from Annual Summit

Mixology and technology have joined forces through the creative inspiration of luxury spirit maker Grand Marnier®. iPhone users can access the latest cocktail recipes from this year’s Grand Marnier and NAVAN® Mixology Summit, a think tank for the country’s top 100 mixologists. Want to explore the latest trends? The GM COCKTAILS Application reveals all!

Based on the collective talent of the top 100 mixologists who joined Steve Olson of aka Wine Geek this past April 2009 at the Grand Marnier and NAVAN Mixology Summit, the GM COCKTAILS Application showcases the best of mixology today. iPhone or iPod Touch users can download hundreds of cocktail recipes – at no cost – complete with step-by-step guidelines on techniques and equipment.

Interested in exploring the latest trends in mixology coast-to-coast? The GM COCKTAILS Application offers signature cocktails from a national pool of the country’s top 100 mixologists, together with images and a vast dictionary of terms and ingredients. Planning a trip to a new city or researching the best cocktail bars in your area? The iPhone Application allows you to track and locate the featured mixologists – users can make their cocktails at home and read up on their profiles – and plans are underway to add GPS functionality to map the mixologist closest to you.

The GM COCKTAILS Application also offers the latest cocktails from the House of Grand Marnier. Inspired by the 2009 Mixology Summit, bar star Steve Olson and his talented team of mixologists have contributed their insights and recipes from the Summit to the new application. The list of featured mixologists reads like a Who’s Who of the country’s top talent, including: Steve Olson, Andy Seymour, Eric Alperin, Anthony Alba, Tad Carducci, Leo DeGroff, Michael Flannery, Jeff Grdinich, Don Lee, John Lermayer, Aisha Sharpe, Willy Shine and Danny Valdez.

About the Grand Marnier and NAVAN Mixology Summit
The Grand Marnier and NAVAN Mixology Summit ( is an annual conference celebrating the craft of mixology and the industry leaders shaping the trade. 100 top mixologists are selected from a pool of thousands nationally to participate in the three-day event held in Vail, Colorado each spring. Hosted by spirits and wine expert, Steve Olson, the Mixology Summit includes consulting mixology labs, expert seminars, cocktail tastings and a gala dinner.

Created in 1880 by Louis-Alexandre Marnier-Lapostolle, Grand Marnier is the flagship liqueur of the House of Grand Marnier: the world’s most premium orange liqueur. A blend of exotic bitter oranges and the finest Cognac, Grand Marnier relies on a secret recipe passed down through six generations of the Marnier Lapostolle family. Grand Marnier is the base ingredient of many inspired cocktail creations, and is also enjoyed on-the-rocks and neat. Exclusively imported by Moët Hennessy USA, Grand Marnier retails at $38.00 per 750-ml bottle, and is also available in two higher marques: the Grand Marnier Cuvée du Centenaire ($155.00) and the Grand Marnier Cuvée du Cent Cinquantenaire ($240.00). Visit for more information.

NAVAN Natural Vanilla Liqueur is the most recent creation from the House of Grand Marnier, world renowned for its expertise in making ultra premium liqueurs. Benefiting from Grand Marnier's unique heritage and craftsmanship, NAVAN is made exclusively with natural vanilla from Madagascar, considered the world’s best. As such, NAVAN adds a natural vanilla twist to classic cocktails such as The Modern Margarita, yet is smooth and complex enough to be enjoyed neat or on the rocks. Exclusively imported by Moët Hennessy USA, NAVAN retails at $39.00 per 750-ml bottle. Visit for more information.

Tequila Cocktails for Every Budget

As the fastest growing spirits category in the US, consumers are
thirsty for tequila – especially for the summer! Whether flipping burgers, relaxing pool-side or yachting around Nantucket, leisure-lovers will be tempted by the refreshing chill of delicious tequila cocktails.

Keeping budget in mind, each of the below cocktails will surely quench the budding cocktailian’s thirst and curiosity about the summer’s hottest new tequilas – Azul, Rosangel, and Maestro Dobel.

To sate the Grill Master’s thirst…

The Azul Paloma
1.5 ounces Azul Reposado Tequila
Fresca (or similar sparkling drink)

Pour Azul into Collins glass full of ice. Top with Fresca, stir, and garnish with lime

This mind-bogglingly refreshing cocktail uses Azul, a new offering from the world’s most award winning tequila brand – Gran Centenario. At $19.99 per bottle Azul delivers incredible quality and taste at an amazing value. (40% Alc./Vol. - $19.99/750ml)

For those bronzing pool-side…

The Rosangel Ruby Fizz
2 ounces Rosangel Tequila
1/2 ounce Agave Syrup
1/2 ounce Ruby Port
1 bar spoon Pomegranate Molasses
3/4 ounce Lemon Juice
1/2 ounce Egg White

Shake all ingredients with ice and strain into a highball glass with one large ice cube. Top with Club Soda and garnish with a cherry.

This exquisite cocktail from mixologist extraordinaire Julie Reiner (Flatiron Lounge and Clover Club - NYC), uses Rosangel, the first-ever hibiscus infused tequila, made from a reposado base, and rested in port barrels for an additional two months by Gran Centenario. (40% Alc./Vol. - $36.99/750 ml)

The thirsty yachtsman’s first mate…

Maestro Maria Verde
3 - 2 " slices of Celery
Loose handful of Cilantro
2 ounces Maestro Dobel
3/4 ounce fresh squeezed lime juice
3/4 ounce simple syrup
1 ounce Ginger ale

Preparation - In a pint glass muddle celery & cilantro, then add all spirits & mixers. Shake vigorously for six seconds, add ginger ale. Strain over fresh ice in Collins glass, garnish with celery stalk.

The Maestro’s version of the Bloody Mary: crisp, cool and green. Created by Pablo Moix of STK and Coco De Ville in Los Angeles, this wildly original and refreshing cocktail uses Maestro Dobel the world’s first-ever “diamond” clear-aged tequila. A luscious blend of reposado, anejo, and extra-anejo tequilas, Maestro Dobel is available at the fine liquor establishments with a suggested retail price of $74.99 (750 ml).

-Courtesy M Booth & Associates, Inc.

Monday, May 18, 2009

Agavero DIY Summer Entertaining Tips

Diane Brown, author of The Seduction Cookbook, offered up several food and entertaining tips recently on how to plan the ultimate summer soiree without breaking the bank. Diane incorporates Agavero into her food and drink recipes. Agavero is the 100% blue agave tequila liqueur infused with the natural essence of Damiana. Damiana is the flower renowned in Mexico for its supposed aphrodisiac qualities. Relax while entertaining this summer and get smitten with Agavero food and cocktails.

Do-it-yourself menu: Put out food that your guests can make themselves, such as taco toppings, shells and fillings for a DIY taco bar, or skewer some shish kebabs over ice that guests can throw on the grill when they’re hungry. Add mouthwatering flavor to grilled food by adding Agavero to marinades.

Simplicity works: Keep your bar simple by setting it up for self-service. Blow-up a kiddie pool and fill it with ice and beverages and then serve one signature cocktail. Mix up a refreshing crowd-pleaser such as an Agavero Frozen Gringo or Agavero Cosmopolitan.

Location, location, location: Stake out a spot for your party at a local park or throw a swanky cocktail party outside in the backyard. Create an outdoor room by constructing a canopy of colorful market umbrellas, and arrange some potted plants or bright flowers for a splash of color.

Role-play: Bring the seaside to your backyard by setting out beach towels and lawn chairs. Then bring out everyone’s inner child and set out a few water pistols and challenge guests to a sandcastle-building contest. Finish setting the scene with a piñata, chips and salsa and signature drink like the Agavero Frozen Mango Margarita -- the perfect summertime fiesta.

Frozen Mango Margarita
Makes roughly 4-6 cocktails (depending on the size of the glass)
1 fresh Mango
4 ounces Agavero
Splash of Agavero (optional)
4 ounces silver or reposado tequila
1 fresh lime
Slice of lime or mango for garnish

In a blender, puree 1 fresh Mango. Then fill with Ice and mix Agavero, silver or reposado tequila and the juice of 1 lime until the consistency is smooth and frozen (slushy). Pour into Margarita glasses and add a splash of Agavero to the top. Garnish with a straw and a fresh slice of lime or mango.

Garlicky Agavero Tequila Shrimp Kabobs with Lemon and Fresh Bay Leaves
Serves 6 (courtesy of Diane Brown)
2 tablespoons Agavero
1 tablespoon extra virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, minced
1 pound large shrimp, peeled and deveined
12 lemon wedges
12 fresh bay leaves
Salt and pepper to taste
2 tablespoons chopped, fresh parsley
Wooden skewers, as needed

Mix the Agavero, olive oil, pepper, and garlic with the shrimp and refrigerate for 30 minutes. Preheat a gas grill or broiler until moderately hot. Thread the shrimp, bay leaves and lemons on skewers and season with salt and pepper. Grill or broil skewers basting with additional marinade and turning every 2-3 minutes, until shrimp is opaque and cooked through, about 5-7 minutes.

Chicken Thigh Kabobs with Agavero Tequila Marinade, Cherry Tomatoes and Asparagus
Serves 6
1 pound boneless chicken thighs, cut into 1 ½ inch cubes
4 garlic cloves, minced
2 tablespoons of Agavero tequila
2 tablespoons olive oil
2 tablespoons minced fresh basil
Zest and juice of one lemon
1 pint cherry tomatoes
1 bunch asparagus, cut on the bias in 2-inch pieces
Salt and pepper to taste
Wooden skewers, as needed

Mix the chicken thighs with garlic, Agavero tequila, olive oil, basil, lemon zest and juice, and marinate for 20 minutes. Preheat a gas grill or broiler until moderately hot. Remove the chicken from the marinade and boil marinade for 1 minute. Thread the meat, cherry tomatoes and asparagus onto skewers and season with salt and pepper. Grill or broil skewers, basting with the marinade and turning every 2-3 minutes, until browned all over and cooked through, about 8-10 minutes.

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Tuesday, May 12, 2009

Argentine Malbec is a Top Seller in U.S.

Sales Soar for Malbec - Consider Luigi Bosca!

Move over Bordeaux, there's a new grape in town. Top wine magazines and websites have recently reported trends in growth for Argentine wine. On April 16, Wine & Spirits Daily reported that in 2008, out of the major wine producing countries, Argentina posted the most growth in dollar sales in the U.S. In fact, according to Nielsen scan data, in the four weeks leading up to March 7, 2009 compared to the same period last year, Argentine wines grew a whopping 52% in dollar value, up 35.6%. What is the cause of this increase of sales in the U.S. for the Argentine wine? Some think it has a lot to do with a little grape called Malbec.

Over the past year, Malbec has become the grape of choice for U.S. wine consumers. In the May 2009 issue of Wine Enthusiast Magazine, Michael Schachner reported on how Argentina has become a serious exporting force. Schachner interviewed many Argentine wine experts and exporters, including Alberto Arizu of Bodega Luigi Bosca, who believes the Malbec grape is one of the major factors contributing towards Argentina's exporting success. But there's more to it than that: "Malbec has been an extraordinary vehicle that has allowed Argentina to insert itself into the world's consciousness" remarked Alberto Arizu of Luigi Bosca.

Meanwhile, Wine & Spirits Magazine released its Annual Restaurant Poll results in the April 2009 issue, where Argentina is mentioned among the top New World wine regions as having a stronger showing than any other wine-growing country in the Southern-Hemisphere, including Australia, due to the Malbec grape. The magazine quoted Melissa Monosoff, from Savona in Gulph Mills, PA, on Malbec, stating the grape is "juicy, easy... it has tannins but they are soft and plush. It's an easy bar wine; you don't have to have any food with it."

If considering or recommending Malbec from Argentina - why not suggest Luigi Bosca Malbec Reserva 2006 - recently named in Wine & Spirits Magazine's Annual Restaurant Poll as one of the top five on-premise Malbecs for 2008. If you have any questions or would like more information, please contact Gregory White PR: Donna White, or Rebekah Polster,

About Bodega Luigi Bosca:
The Arizu family, founders of Bodega Luigi Bosca, moved from Spain to Mendoza, Argentina in the 1890s. With roots that go back more than a century, Bodega Luigi Bosca has remained a family run enterprise becoming the benchmark for quality wines from Mendoza and one of the most dynamic wine producers of Argentina. Bodega Luigi Bosca offers wine for all occasions and palates with three very distinct labels: Finca La Linda, which represents the range and diversity of Mendoza's landscape, offering mono-varietal wines; Luigi Bosca Reserva, the next tier of wines which along with Malbec, includes Luigi Bosca Riesling - the only Riesling produced in Argentina; and Selectos de Familia Arizu, the top range that is a reflection of their best vineyards and terroir, expressed through single variety wines and a symphony of blends including Icono, a blend of Cabernet Sauvignon and Malbec. Created as a symbol of excellence and the best expression of Argentine wine Icono is crafted from a careful selection of the oldest and most noble vines from the family's Las Compuertas vineyard in Lujan de Cuyo.

StirRED Grand Opening Special

Check out Rouge Tomate and their new venue, StirRED. Stop by for a drink the week of May 11 and your second drink will be on the house.

Monday, May 11, 2009

Mercadito Restaurants Head to Chicago & Miami

Locations to Open in Two New Cities in 2009

NEW YORK (NY) – Mercadito is coming to the “Windy City” and the “Sunshine State!” Mercadito Restaurants, owners and operators of New York City’s Mercadito, Mercadito Grove and Mercadito Cantina renowned for their signature Mexican cuisine, is growing its family of eateries starting this summer with the opening of Mercadito Chicago (108 W. Kinzie Street between N. Clark and N. LaSalle). The restaurant group has also announced plans for Mercadito Midtown in Miami later this year.

At a time when many restaurants have shuttered or scaled back expansion plans, Mercadito Restaurants have carved a successful niche in the industry by emphasizing quality and value. Chef Patricio Sandoval and his brothers/partners Alfredo and Felipe drew from their childhood under the tutelage of father and restaurateur Manuel Sandoval (who owned the world class Madeiras in Acapulco) to develop inviting restaurants that celebrate the beauty and flavors of Mexico.

Successfully combining superior ingredients, traditional recipes and Chef Sandoval’s flair for the creative, Mercadito Restaurants have been a critical and commercial success since first opening its East Village location in 2004. Soon, Midwest foodies will get to experience Mercadito’s wide array of innovative cuisine when Mercadito Chicago opens in River North Front, in the heart of downtown Chicago.

Mercadito serves “creative Mexican” cuisine, and has developed a reputation for exquisite tacos, guacamoles, botanas and ceviches. As with its New York City locations, Chef Sandoval has also crafted Mercadito Chicago’s menu to feature native Mexican delicacies with a decidedly modern flair.

No culinary journey to Mexico would be complete without an accompaniment of Mexican spirits! In addition to a dizzying array of Mexican tequilas (from the restaurant’s tequila-only bar), beers, wines and margaritas, Mercadito Chicago’s beverage menu will feature new twists on traditional Mexican cocktails created by beverage directors/partners Tippling Bros. exclusively for the restaurants.

Past its intimate front “Tequila Lounge”, Mercadito Chicago’s visual centerpiece is the 14-seat communal table in its 100-seat dining room. The restaurant’s décor, created by New York City-based Seed Design Studio, mixes elements of contemporary Mexican arts and crafts to create a fresh and bold new backdrop for the well-established Mercadito brand. The result is a warm, approachable “artist loft” that includes a beautiful guacamole bar, a strikingly illuminated pierced metal pyramid bar, and oversized murals of modern Mexican graffiti art.

Scheduled to open in Miami this winter, Mercadito Midtown will be located inside the most celebrated dining spots, the “Restaurant Row” in Midtown Miami. Just over the bridge of Miami Beach, within seconds from major expressways, and a five minute drive from downtown Miami, Mercadito Midtown will feature a spacious main dining room and bar area (seating 157 people), separate taqueria for takeout and delivery, as well as a 110-person outdoor dining area, where guests can enjoy the tropical Miami weather.

Mercadito Restaurants have grown from their first New York City location in 2004 to become a renowned restaurant group specializing in Mexican cuisine and modern taquerias. The popularity of these restaurants can be attributed to the innovative interpretations of traditional Mexican cooking created by Chef Patricio Sandoval. The management team behind Mercadito Restaurants has over 15 years of experience and a proven track record of success in the industry. The restaurant group currently owns and operates four critically acclaimed restaurants Mercadito (New York), Mercadito Grove (New York), Mercadito Cantina (New York), Mercadito Chicago (River North Front), and the soon-to-be-opened Mercadito Midtown Miami. Their partnership with renowned beverage consultants Tippling Bros. adds creativity to their beverage programs that merge complex flavors, drinkability and the unexpected.

For additional information visit

For media inquiries, please contact:
Tracey Henry
Type A Media
212 - 226 - 3175 (P)
212 - 226 - 3978 (F)
Additional mentions of Mercadito on The Intoxicologist Is In: Agavero: Seductive Cocktails & Cuisine for Valentine’s Day

Pure Revolution Celebrates NRA Show with 60’s Theme and Drink Contest

National search via to deliver three finalists; At-show judging by Las Vegas restaurateur; Winner scores Vegas trip and guest mixing gig at hot nightspot

Who: PureOFlow ( from Pure Revolution is a representation of revolutionary new ideas powered by GE technologies. With this revolutionary water purification technology, bottled water, salt-water softeners and point-of-use water filters all become unnecessary, saving money, reducing waste and delivering better tasting products.

What: 60’s-era booth with protest slogans on ‘revolutionary’ approach to healthier, ‘greener’ water in restaurants A ‘Pure Water Revolution’ drink mixologist contest at the NRA Show.

Theme: Austin Powers will be greeting guests at the booth with photographer documenting the fun along with introducing ‘taste the revolution’ pure water cooking demonstrations.

Contest: Pure Revolution is conducting a national search for innovative mixologist/bar chef that understands the critical role that water and ice play in the perfect bar concoction. The contest will discover someone who is revolutionizing the field of bartending and refining the old techniques of drink mixing, giving them the opportunity to further this art.

The contest finalists are selected from an initial round of video and email applications posted on and other social media sites. Contestants send their video including a description of their concoction and/or how pure ice or water is an important component of their drink. Complete rules are posted on

Three finalists are chosen by a celebrity restaurateur and bar-owner, Gary Frey, of Tacos & Tequila at the Luxor and the Rumbar in the Mirage in Las Vegas.

Announced prior to the show these finalists will travel to the NRA show for the final mix-off. The winner will be chosen at the Pure Revolution booth at the NRA show booth #424 on the opening day of the show, May 16 at 4pm.

The winning drink will be featured at the NRA show, the year’s largest gathering of the restaurant industry, with an entire day of sampled drinks featuring the winning mix.

The grand prize for the winner is to be ‘discovered’ by high profile members of the food and beverage industry attending the 2009 NRA Show. The winner also receives a complimentary round trip with luxury accommodations to Las Vegas including the opportunity to make their mixologist debut at Rumbar.

Why: 60’s Theme: A complete pure water delivery system, PureOFlow from Pure Revolution is the revolutionary approach that uses reverse osmosis to deliver purified water and crystal clear ice that make up a high percent of bar mixed drinks; cooking demonstrations will encourage visitors to ‘taste the revolution’ leading the tastier sauces, more flavorful dishes.

Drink Contest: Great bar chefs and discerning customers certainly agree that bad tasting ice can quickly ruin the smooth taste of a high quality scotch, vodka or other liquor. The founders of Pure Revolution understand the critical role that water and ice play in the perfect bar concoction and want to highlight like-minded bar chef talent outstanding in the restaurant industry.

National Restaurant Association (NRA) Show – McCormick Place, Chicago, IL
May 16-19, 2009

Pure Revolution – Booth #424
Judging complete May 16th, 4pm, winning mix announced and sampled by show goers.

Add Pure Revolution to your show schedule.

Industry Recognition: Better tasting, pure water means that more of the freshness of taste is delivered to customers’ taste buds from spices, fruits and mixers – leading to healthier, snappier drinks. Restaurants and bars know that happier customers lead to higher customer participation and repeat patronage as well as the positive word of mouth that continues to generate new customers.

Read about celebrity chef, Joseph Keller of Bistro Zinc in Las Vegas, endorsing Pure Revolution’s PureOFlow here.

About: What constitutes a revolution? Wikipedia describes it as a fundamental change that takes place in a relatively short period of time. Pure Revolution’s PureOFlow system is a fundamental change in the way restaurants and foodservice businesses handle their water needs. With the revolutionary PureOFlow water purification technology, bottled water, salt-water softeners and point-of-use water filters become unnecessary, saving money, protecting the environment, reducing waste and delivering better tasting products. Pure Revolution is the only water purification technology to create the equivalent of bottled water right out of the tap, crystal clear ice right out of the machine and spotless glasses and tableware out of the dishwasher.

For more information visit or call Molly Walpola, VP of marketing (702) 834-6570 or (702) 250 4596.

Pure Water Revolution Contest for Artistic Bartenders

Saturday, May 9, 2009

Seagram's Enters New Territory With the Launch of Seagram's Smooth Brazilian Rum

NEW YORK, May 6 /PRNewswire/ -- Seagram's, one of the only major U.S. beverage trademarks with products in multiple categories -- including the number one selling Seagram's Gin -- announces the launch of Seagram's Smooth Brazilian Rum.

Seagram's Rum will be available in Seagram's Smooth Brazilian Rum (white rum) and two new flavors -- Seagram's Citrus Flavored Rum and Seagram's Raspberry Flavored Rum. All three offerings have been blended to provide the perfect balance of unparalleled smoothness and the unique, exotic rum character native only to Brazil, while their taste profile makes them the perfect base for today's most popular rum cocktails.

"The rum category has grown by 10 million cases over the last 10 years, and is forecasted to grow by another 10 million cases in the next decade, offering the Seagram's trademark a significant opportunity to increase sales and brand awareness," said Craig Johnson, Marketing Director for Seagram's Rum. "In addition, the brand will be an attractive proposition for retail outlets, as consumers know and trust the Seagram's name."

Why Brazil? Said Johnson: "We tested concepts from around the world with consumers and the exotic, mysterious qualities that embody Brazil emerged as having the strongest appeal. Brazilian rums are traditionally distilled to create a lighter spirit with citric, lemon notes, which is exactly what we were looking for."

Seagram's Smooth Brazilian Rum, Seagram's Citrus Brazilian Rum and Seagram's Raspberry Brazilian Rum will launch at retail in May 2009. Seagram's Smooth Brazilian Rum will be available in 1.75L, 1.0L, 750ml, 375ml, 200ml 100ml and 50ml sizes. Seagram's Citrus Flavored Rum and Seagram's Raspberry Flavored Rum will be available in 1.75L, 1.0L, 750ml and 50ml sizes. The three rums will be line priced and will retail for a suggested price of $11.99/750ml.

New Seagram's Brazilian Rum Cocktail Recipes:
Seagram's Rum & Cola
1 part Seagram's Smooth Brazilian Rum
3 parts cola
Pour ingredients into a cocktail glass filled with ice. Garnish with lime wedge.

Seagram's Caipirinha
1 Part Seagram's Smooth Brazilian Rum
1 Tbsp. granulated Sugar
1 Lime
Muddle sugar into lime wedges in an old-fashioned glass. Fill glass with ice cubes. Pour Seagram's Rum into glass. Stir well.

Seagram's Citrus Mojito
2-1/2 parts Seagram's Citrus Flavored Rum
3 mint sprigs
2 lime wedges
1 Tbsp. of sugar
2 splashes of club soda
Muddle mint sprigs with lime wedges and sugar. Add Seagram's Rum and club soda. Garnish with mint sprig.

Seagram's Raspberry Fizz
1 part Seagram's Raspberry Flavored Rum
3 parts club soda
Pour ingredients into a cocktail glass filled with ice. Garnish with raspberries.

About Pernod Ricard USA
Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA. In July, 2008, Pernod Ricard completed the acquisition of the iconic ABSOLUT Vodka brand from the V&S Group, and Pernod Ricard USA is now the second-leading company in the U.S. by sales value.

In addition to ABSOLUT, Pernod Ricard USA's leading brands include such prestigious spirits as The Glenlivet Single Malt Scotch Whisky, Chivas Regal Scotch Whisky, Jameson Irish Whiskey, Wild Turkey Bourbon, Seagram's Extra Dry Gin, Beefeater Gin, Plymouth Gin, Martell Cognac, Malibu flavored Rum, Kahlua Liqueur, Hiram Walker Liqueurs, Pernod and Ricard; such superior wines as Jacob's Creek and Brancott Estate; and such exquisite champagnes and sparkling wines as Perrier Jouet Champagne, G.H. Mumm Champagne and Mumm Napa sparkling wines.

The company is based in Purchase, New York, and has roughly 1,000 employees across the country.

Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. For more information on this, please visit:

Sarah Bessette of Pernod Ricard USA

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Corsair Artisan: Spirit of an Emerging Generation

Malibu Embraces the Tropics With New Island Melon Flavor

Latest Flavor Captures the Caribbean Brand's Island Spirit

NEW YORK, May 8 /PRNewswire/ -- Malibu, the number-one selling Caribbean Rum with natural Coconut Flavor in the world, adds a splash of the tropics to the Malibu portfolio with the exciting debut of Malibu Island Melon. Island Melon is the sixth member of the Malibu Rum family, joining the other vibrant tastes -- Malibu Original Coconut (1980), Malibu Mango (2004), Malibu Pineapple (2004), Malibu Passion Fruit (2005), and Malibu Tropical Banana (2007).

"We are thrilled to introduce this great new flavor to the Malibu portfolio. Malibu Island Melon delivers a naturally fresh, ripe Melon taste with a hint of Malibu's trademark creamy coconut flavor, adding an exciting new dimension to the Malibu range," said Craig Johnson, Brand Director for Malibu at Pernod Ricard USA.

The Island Melon flavor received outstanding results when tested with consumers, who not only enjoyed its strong Caribbean link and flavor differentiation, but also its unique taste and mixability. The exciting new flavor is the perfect companion in cocktails, providing consumers with a taste of the tropics anytime. A variety of delicious Caribbean-inspired cocktails have been developed by bartenders using Malibu Island Melon, including: Malibu Melon Tea Twister, Malibu Coco-Melon Colada and Malibu Melon Baller.

The spring 2009 U.S. launch will be supported with an unprecedented multi-million dollar marketing campaign. "Malibu is a top priority within Pernod Ricard USA's premium portfolio, and we strongly believe that the new Island Melon flavor will further fuel the brand's momentum. A targeted Island Melon advertising campaign will be featured nationally in television, print, digital, and OOH, and a wide range of consumer promotions and samplings are planned throughout the summer season. Each element of the Island Melon campaign touches on the fun, unique and energetic spirit of the brand and the Malibu consumer," said Johnson.

Malibu Melon Tea Twister
1 part Malibu Island Melon
3 parts iced tea
Splash lemon-lime soda

Malibu Coco-Melon Colada
1 part Malibu Island Melon
1 part Malibu Coconut
3 parts pineapple juice

Malibu Melon Baller
2 parts Malibu Island Melon
1 part Absolut Vodka
2 parts pineapple or orange juice

For more delicious Malibu recipes, visit
Malibu Island Melon will be available for $14.99 for 750ml at retail this June.

About Malibu
Malibu is the original Caribbean rum with natural coconut flavor and the world's favorite, selling 3.7 million cases each year in more than 150 countries. With its beginnings on the island of Barbados, Malibu is perfect for creating cool and refreshing cocktails to help you "Get Your Island On." The delicious and distinct flavor of Malibu has been honored at several major international spirits competitions, including silver at the 2007 San Francisco World Spirits Competition.

About Pernod Ricard USA
Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA. In July, 2008, Pernod Ricard completed the acquisition of the iconic ABSOLUT(R) Vodka brand from the V&S Group, and Pernod Ricard USA is now the second-leading company in the U.S. by sales value.

In addition to ABSOLUT, Pernod Ricard USA's leading brands include such prestigious spirits as The Glenlivet Single Malt Scotch Whisky, Chivas Regal Scotch Whisky, Jameson Irish Whiskey, Wild Turkey Bourbon, Seagram's Extra Dry Gin, Beefeater Gin, Plymouth Gin, Martell Cognac, Malibu flavored Rum, Kahlua Liqueur, Hiram Walker Liqueurs, Pernod and Ricard; such superior wines as Jacob's Creek and Brancott Estate; and such exquisite champagnes and sparkling wines as Perrier Jouet Champagne, G.H. Mumm Champagne and Mumm Napa sparkling wines..

Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking. For more information on this, please visit:

Pernod Ricard USA
Lauren Rinkey, Pernod Ricard USA

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Call for Entries: Tanteo Tequila Searches for NYC’s Rising Star Mexican Artists

NEW YORK, May 5, 2009 – Born of a passion for Mexico combined with the artistic sensibility of New York City, Tanteo Tequila today launches a search for the top three Rising Star Mexican Artists in New York City.

Jonathan Rojewski, CEO and founder of Tanteo Tequila, created the brand of hand-crafted, naturally infused premium Blanco tequilas as both a celebration of Mexico and a reflection of his New York style. With this contest, Tanteo aims to showcase how these two worlds inspire each other and, thereby, result in extraordinary art.

The Tanteo Tequila NYC-Mexican Artists Contest invites artists across all media whose work is inspired by both Mexico and New York to submit samples of their art and describe how the two cultures inspire them. A panel of influential New Yorkers who have dedicated their lives to Mexican culture in New York City will identify the top three artists. Each of the winners will receive a $500 honorarium at a special event in June.

To enter, artists must submit the following to
· Up to three samples of their work
· A 250-word essay describing how Mexico and New York inspire their art
Submissions must arrive no later than Friday, June 5, 2009. For full submission guidelines, go to There is no entry fee.

Tanteo Tequila (750ml/40% ABV/$45.00) is an ultra-premium collection of Blanco tequilas each hand-infused with the flavors of Mexico – Jalapeño, Chocolate and Tropical. Launched in December 2008 into the New York market by the Tanteo Spirits Company, the trio of infusions has already received awards from the San Francisco World Spirits Competition, the Beverage Testing Institute, and the World Beverage Competition. Meticulous care and attention are given to both the selection and harvesting of the agave, which is processed and distilled into the highest-quality Blanco tequila, and to the extraction of natural flavors to complement the spirit. With roots in Manhattan’s SoHo, Tanteo also reflects that neighborhood’s unique style and artistry. Designed by co-founder and award-winning graphic artist Lincoln Mayne, the brand’s bottle is an expression of Tanteo’s philosophical essence – traditional artistry blended with a modern sensibility. Handcrafted rustic glass characterized by naturally occurring bubbles, an authentic cork closure and vintage-style wax seal combine to evoke heritage and tradition, while the bottle’s tapered shape and thick glass bottom beautifully encase the liquid inside, protecting it like a proud soldado.

For more information, go to

Party like the Captain: Long Island Iced Tea

‘Nobody parties like the Captain’ – which is why Captain Morgan brings consumers the number one party cocktail; Long Island Iced Tea.

Those who enjoy the flavor of a bartender crafted Long Island Iced Tea while out with friends on Friday night can now benefit from the convenience of an at home pre-mixed version without complication anytime. The classic Long Island Iced Tea requires layering several spirits (rum, tequila, gin, vodka and triple sec) as well as sour mix and cola topper. Captain Morgan’s theory behind the premade Long Island Iced Tea: save you time, money and the Captain travels with ease.

Captain Morgan considers itself the ‘ultimate party brand’ with the ‘ultimate party drink.’ With consumers opting for convenience packaging for summer entertaining outdoors the Captain offers this newest ready-made cocktail to complement other premixed drinks consumers are already reaching for such as the Smirnoff Tuscan Lemonade.

Long Island Iced Tea is a staple on many bar menus. Created in 1970 in Babylon, NY, the Long Island Iced Tea has remained a top seller in the mixed drinks category in casual bars and dining establishments. The Captain Morgan premixed version has been designed to duplicate the feel and taste of high quality bar Long Island Iced Tea cocktails. Only you can be the judge. Try the Captain Morgan Long Island Iced Tea for your next Barbeque, pool side party, or outdoor social.

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

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