Any extra CASH laying around?

Tequila Herradura, one of the oldest and most respected 100 percent blue agave tequila brands since 1870, announces the launch of its exclusive Buy-the-Barrel program, an exceptional opportunity for tequila connoisseurs to order their very own Herradura Double Barrel Reposado. When bottled, each barrel yields approximately 240 bottles of specially crafted tequila reposado aged for an additional month, ensuring every ounce captures flavors and notes directly drawn from the selected barrels.

Connoisseurs have the option of traveling (at their own expense) to the Hacienda near Guadalajara, Mexico, to select their own Herradura Double Barrel Reposado. Once chosen, the tequila is placed in bottles adorned with personalized labels, including the purchaser’s name, number and bottling date. The barrel itself then is varnished, branded and shipped with a framed certificate of ownership. Price per barrel is approximately $10,000 and the order process takes about 45-60 days.

The all-natural aging process, rooted on 140 years of dedication to the craft and tradition, begins with 100 percent blue Weber agave rested in toasted oak barrels for 11 months, creating Herradura Reposado’s distinct color with a cinnamon and oak aroma that provokes a rich and smooth taste. To enhance this tequila, it is matured for an additional month in a new toasted barrel handmade specifically for this extra aging. This process provides the tequila’s uncommon smoothness and complex flavor notes of cooked agave, dried fruits and sweet brown spice.

“We are proud to introduce Casa Herradura’s first Buy-the-Barrel program, which embraces the tequila aficionado and includes them in our celebrated selection process,” said Mark Bacon, director of Casa Herradura Tequilas in North America. “We felt it was important for us, as a tequila institution, to share the art of making this fine spirit with our valued customers, such as Emmitt Smith. We believe this program provides a great opportunity to partake in an unrivaled experience with our supporters as they select a unique expression of our tequila.”

Pernod - The Original Absinthe Maker - France's Subtle Anise Spirit

 

With over 200 years of history, Pernod is the oldest French brand of anise spirits. Famous since 1805 for its spirits with extracts of absinthe, much appreciated by artists and poets, a century later it confirmed its success with Pernod anise spirit, an aperitif based on star anise with a fresh, original flavour.

A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavour with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world.  Its recipe a closely guarded secret, Pernod has a subtle taste with notes of anise, coriander and mint. The fruit of a tree cultivated in the north of Vietnam and the southern provinces of China, star anise goes wonderfully well with aromatic plant essences obtained by distillation. It has a delicate bouquet dominated by coriander, a subtly flavoured herb, and mint, appreciated for its freshness and

Indian Inspired Cocktail - Bitter Orange & Cardamon Martini

At your next dinner party why not serve Indian food and try some Indian inspired cocktails?  The one we've chosen is based around the spice cardamom which we think is quite an unusual ingredient for a cocktail  and to that is added orange marmalade which we think can be representative of the British rule of the last century. The cocktail is called the Bitter Orange and Cardamon Martini, this recipe makes 6 martinis so it's ideal for a dinner party. Unlike most cocktails, this one can be made ahead of time and kept in the fridge.

Bitter Orange and Cardamon Martini

12 cardamon pods
6 tbsp orange marmalade
400 ml vodka
125 ml cointreau
4 tbsp lemon juice

Place 6 of the cardamom pods into a pestle and mortar and bash them until they split
Melt the marmalade in a pot and then whisk in the vodka.
Add the split cardamom pods to the pot for a few minutes so that the flavors can infuse, do not allow to boil just warm through the mix.
Leave off of the heat for 20 minutes so that the flavors can continue to mingle together.
Add the cointreau and lemon juice to the mixture and chill.
To serve place a little marmalade in the bottom of a martini glass, add ice and then the martini mixture and float a cardamom pod on the top.

DRINK an Oreo Cookie? Yes you can!

Oreo Cookie Cocktail recipe 

1 oz creme de cacao

1 oz Kahlua Coffee Liquer
1 oz Bailey's® Irish cream
1 splash vodka

Mix the kahlua, creme de cacao, and bailey's in a cocktail shaker full of ice.   Shake vigorously and strain/pour into a martini glass.  Use an oreo cookie as a garnish for the rim.

Cocktails for a Girls Night Out!

Favorite Girls' Night Out Cocktail Drink Recipes

There are a few favorites and crowd pleasers that women prefer. From cosmos like the girls drink on Sex and the City to icy blended drinks or sangrias, try some of the following recipes that will keep everyone happy.

 

White Strawberry Sangria

1 (750ml) bottle of dry white wine (Pinot Grigio, for example)
1/2 cup strawberry schnapps
1/4 cup sugar

2 cups sliced fresh strawberries
Ice
Whole strawberries
In a 2-quart pitcher stir together wine, stawberry schnapps, and sugar until sugar dissolves. Add sliced strawberries and chill for 1-4 hours. Serve over ice. Garnish with whole strawberries.

More scrumptious recipes after the break.........

Alcohol - It does a body good!

We here at Liquor Digest - LOVE it when WorldHealth.net posts research articles that cover our favorite lifestyle!

image courtesy of DrCocktail.com

To Wit:  "In that a number of previous studies have suggested that modest alcohol consumption confers protective health benefits, Canadian researchers reaffirm the beneficial impact on reduce the risks of heart disease.

William A Ghali, from the University of Calgary (Canada), and colleagues reviewed 84 published studies that assessed association between alcohol consumption and overall mortality from cardiovascular disease, incidence of and mortality from coronary heart disease, and incidence of and mortality from stroke.

Across these studies, the team found that alcohol consumption was associated with a 25% reduced risk of cardiovascular disease mortality (21 studies) and a 29% reduced risk of incident coronary heart disease (29 studies). 

Further data analysis revealed that the lowest risk of coronary heart disease mortality occurred with between one and two drinks a day, defined as between 12.5 and 25 grams of alcohol.

The researchers conclude that: “Favourable changes in several cardiovascular biomarkers (higher levels of high density lipoprotein cholesterol and adiponectin and lower levels of fibrinogen) provide indirect pathophysiological support for a protective effect of moderate alcohol use on coronary heart disease. “ "

So.....Party ON GARTH - just do so responsibly!









Reference:  WorldHealth.net
Susan E Brien, Paul E Ronksley, Barbara J Turner, Kenneth J Mukamal, William A Ghali.  “Effect of alcohol consumption on biological markers associated with risk of coronary heart disease: systematic review and meta-analysis of interventional studies.”  BMJ, 22 February 2011.

The Remix; Now Serving | Hold The Tonic

Gin is ready for its close-up. Though most of us associate it with lethal cocktails, and with at least one memorably bad night in college, a new generation of distillers is ignoring its mixed reputation and creating versions that are distinctive enough to convert even the most resistant palates. 

By United States law, gin must have a flavor dominated by juniper berry, so each brand's unique profile comes from its secondary notes. Hendrick's Gin, introduced in 2000, is distilled with 11 botanicals, rose petals and cucumbers, a combination that makes it dangerously easy to drink.

Taking the bitters with the sweet…

By Hoke Harden

America is right in the middle of a cocktail revolution these days, and all spirits categories are benefiting as a result. This isn’t simply a coastal thing or a big city phenomenon either:   it’s everywhere. The cocktail is back in vogue again.

Cordials…whiskey….gin…vodka…rum…tequila…brandy: they are all getting more attention from consumers in one of the best trial formats possible, the bar or lounge 
near you.

Bartenders — or as some now call themselves, mixologists — are constantly looking for new and daring creative concoctions to tempt their clients. The fever pitch for creativity in spirits is stronger than it has been since the great golden years of cocktailing.

But there’s another key ingredient in the cocktail revolution, a necessary addition that can make all the difference in