PLAY WITH PASSION

INTRODUCING PASSION FRUIT, BY MARIE BRIZARD.

An all natural, perfect combination of quality ingredients including concentrated passion fruit juice.

Passion Star

1 oz Marie Brizard Passion Fruit

1 oz Sobieski Vanilla Vodka

1/2 oz passion fruit puree

1/2 oz lime juice

Garnish: Half a passion fruit, A shot of Champagne

Combine ingredients in a shaker, add ice & shake with passion. Double strain into in a chilled martini glass and top with half of a passion fruit. Serve with the shot of champagne on the side.

NEW YEAR, NEW BEGINNINGS

If I’m home at exactly midnight on my birthday or New Year’s Eve, it’s a tradition to open the dark-stained walnut liquor cabinet in my seldom-used dining room and pour a dram of something extravagant. The “good stuff.” This year it was a 2008 Tequila Ocho Extra Añejo and a 1974 Jim Beam decanter bourbon. For a few moments, as pleasing aromas wafted from a half-filled Glencairn glass in hand, I reflected upon my challenges and accomplishments in the past year and reaffirmed a dedication to personal goals.

It’s important to note how far you’ve come over a year; acknowledge the victories and defeats, encourage yourself and keep moving forward. For many in the hospitality and beverage business, 2022 saw us brave our way through continued worldwide uncertainty and the steep challenges of fully reopening in a quasi-postpandemic era. Forever changed, we’ve learned to pivot, and our industry has thrived. Let’s raise a special toast then, to us, for facing the unknown and rising above with a newfound perspective on life.

What to pour from the liquor cabinet for such a wellearned toast? I love SelvaRey Owner’s Reserve Rum, Herradura Ultra Añejo Tequila, an Awayuki Strawberry Gin Martini, or a Monte Carlo with Whistle Pig Rye. However, the French undoubtedly produce the most luxuriously celebratory libations in the world. Who hasn’t raised a glass of champagne on New Year’s or at a wedding? They have Cognac, Armagnac, Calvados, and outstanding gins and vodkas too! For instance, the combination of barrel-aged Guillotine Heritage Vodka, JCB Gin, and Lillet Blanc makes the most delicious and shamelessly decadent Vesper I’ve ever had. Many know the pleasure of sipping a French 75, but what about my all-time favorite—the Brandy Crusta made with Rémy Martin 1738 and Cointreau—chef’s kiss! So, as we begin a new year and continue forward with renewed hope for success, health, and happiness, take a moment to upgrade that special cocktail with a luxury spirit and cheers to your accomplishments and successes that lie ahead.

Jeremy Lake is an awardwinning mixologist based in Los Angeles. Lake and his spirituous concoctions have been featured in several multimedia outlets, including Imbibe Magazine, The Tasting Panel, Liquor.com, LaMagazine.com, Forbes.com and ABC’s the Glass House. He’s either helmed or managed many renowned LA-based cocktail programs, including those at the James Beard nominated Rivera Restaurant, Crossroads Kitchen, Rosaline, and Lost Property. Jeremy is currently the Southern California Mixologist for Republic National Distributing Company.