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Written by Ryan McClure
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The worst tasting vodka on the planet. Vibe vodka and Vibe Extreme Lychee tasted by a very brave J.R. while he continues to explore the world's products in search of new undiscovered premiums. A far cry from the largely unknown but delicious Mongoloian Chinggis Gold Vodka, Vibe vodka is unknown and should remain so. Their Extreme Lychee is a step up from cough syrup, but don't jump on a plane to Jakarta to grab a bottle of it or any other Vibe product - they're basically a fly by night company that is filling a market void caused by the Indonesian crack-down on importer corruption. The result is zero imported spirits making it through to hotels bars and restaurants so companies like Vibe are stepping in by putting out product that attempts to meet the intense local demand. Unfortunatley, Vibe products don't quite meet international standards, although Bali Moon Liqueurs are also produced in Indonesia, exports internationally and has a great product line up, it's difficult to get outside of Bali. |
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Last Updated ( Tuesday, 30 December 2008 )
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Written by Ryan McClure
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Bartenders, are you ready to test your skills? We're not talking just recipe knowledge - that's a prerequisite! We're talking industry secrets, product knowledge and the history of the trade. Ready to try your hand at a free evaluation? |
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Last Updated ( Sunday, 11 January 2009 )
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Written by Mike Armstrong
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Evan Goldstein
President & Chief Education Officer
Full Circle Wine Solutions
Evan Goldstein is a food and wine industry veteran. Since 1990 Evan has created education programs, wine training and service hospitality schools with Seagram Chateau & Estates Wines Company, Diageo, Allied Domecq, and was the VP of Global Wine & Brand Education at Beam Wine Estates. In addition, Evan continues to train and examine candidates for the Court of Master Sommeliers as a Founding Board member.
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Last Updated ( Thursday, 22 January 2009 )
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Written by Ryan McClure
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Last Updated ( Monday, 29 December 2008 )
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Written by Ryan McClure
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 About four years ago in Nanjing, I remember watching a bottle of Chivas Regal being purchased by my host. We were a group of six, two Westerners and four Chinese. I had expected the usual setup of bottle, glasses, ice inside a bucket and maybe a little water. Bottle came with all the setup mentioned and six cans of Lemon Nestea, I was told this was how Scotch was consumed in China. Until that moment, I had never thought of using tea as a mixer. The years have gone by and I have experimented with teas and spirits with some great results. Cold or hot, tea can make great drinks, especially when using flavored teas. It's not that I thought I was the first bartender to use tea in cocktails, but when I discovered that some of the first generation cocktails in the English colonies used tea as an ingredient, I was more than surprised.
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Last Updated ( Monday, 29 December 2008 )
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Written by Ryan McClure
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Paul Bisson
Diageo Korea
Innovation: Platform & Commercialisation Manager
CC: What sparked an interest in your chosen field?
I did a college placement with a drinks company which was kind of sexy. I was given 2 projects on wine and cider and told to create a solution. Although I was green, it was fantastic and exciting and in fun categories. My friends were paper pushing & photocopying for marketing managers and directors. I then worked with the Australian Rugby union on my 2nd placement and really saw how sport and sponsorship could work. It was a great time and I realised that I was willing to work really hard for things that I had passion for. At school I hadn't really caught the bug and was bright but lazy. Here were real practical ways for me to get involved and I loved it.
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Last Updated ( Monday, 29 December 2008 )
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Written by Ryan McClure
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Bottoms Up
by Ted Saucier
Originally published 1951
This copy is a revised 1962 edition
This has to be the sexiest book on cocktails, without a doubt. The book is coffee table sized and more than an inch thick. There are over 200 pages of recipes, both classics and period drinks. What makes this book special is the art. Beautiful, sexy pictures of nude women in cocktail poses make this book a keeper. It is almost as though Hugh Hefner, founder of Playboy, commissioned this work. Even the small drawings by some of the recipes are way sexy. It is another period piece from the "Rat Pack" era of bartending. It isn't hard to find, but because of it's quality, it hasn't dropped in price over the years.
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Last Updated ( Monday, 29 December 2008 )
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