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Media Print
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Digital
Web
Video
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Henrik had graciously introduced George to Miranda Dickson, aka the Vodka Queen, who had agreed to show him around Warszawa. George met her at Podwale, a famous restaurant in Old Town known for serving classic Polish fare. Lunch began with two different pierogi, “Wilenskie” (potato and cheese) and “Kapusta” (sauerkraut), served with a wonderful Polish beer called Tyskie. The second course was a dish George had only heard rumors about, called Golonka, or the amazing pork knuckle. This was served with the traditional accompaniments of boiled potatoes and sauerkraut, with two different mustards and fresh horseradish. Next came a vodka called Siwucha, founded on a 16th-century recipe based on grain spirit with the addition of a small percentage of barley spirit and extract of sloe berries. This concoction then sees a short period of aging in oak. They finished lunch with chilled glasses of Wiśniowa, traditional Polish vodka flavored with fresh cherries. As the food coma came over George, he knew it was time for a nap. Dinner was at a beautiful restaurant named Ale Gloria. George knew eating the next meal was going to be a difficult feat as he was still feeling the effects of the massive pork knuckle. A bottle of Wyborowa Exquisite, served frosty cold from the freezer, arrived at the table and after several shots of the ice-cold elixir and many hearty rounds of “Na Zdorovie,” George noticed his appetite beginning to return. Dinner consisted of a lovely soup of local Chanterelle mushrooms with truffles, followed by a beef carpaccio and more vodka. The meal ended with frozen glasses of Wiśniowa, which George was quickly discovering he liked a lot. It was time for George to return stateside but with him came a newfound love for pairing vodka with food, and not just caviar. “Na Zdorovie!”
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Interested in obtaining Tony’s services or products for your brand company, hotel, or restaurant? Contact Andrea Day 702-218-1989 andrea@themodernmixologist.com For a complete list of Tony’s books, products and bar tools: themodernmixologist.com
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Diageo recently introduced Smirnoff Sorbet Light, a line of light, cool and refreshing flavors available in raspberry pomegranate, mango passion fruit and lemon. Your customers will enjoy great cocktails without sacrificing taste or worrying about calories. The perfect balance of natural fruit flavor and Smirnoff No. 21 Vodka creates a deliciously smooth, delicately flavored Vodka experience because Smirnoff Sorbet Light products have a unique cooling technology that is the first of its kind in the spirits industry. Imagine the refreshing cooling sensation you get while eating sorbet – the new Smirnoff Sorbet Light products will provide that same refreshing feeling on the tip of the palate followed by a cooling sensation on the finish.
Smirnoff Sorbet Peppered Passion Martini 1½ oz Smirnoff Sorbet Light Mango Passion Fruit ¾ oz fresh lemon juice ½ oz simple syrup 4 pieces pineapple Pinch of freshly-ground black pepper Muddle the pineapple in a mixing glass. Add remaining ingredients and ice, and shake vigorously. Strain into a chilled martini glass and garnish with black pepper.
Smirnoff Sorbet Berry Teeny Bikini 1 ¼ oz Smirnoff Sorbet Light Raspberry Pomegranate ½ oz fresh lemon juice ½ oz simple syrup Fill of Prosecco Combine first 3 ingredients in ice filled shaker and strain into champagne flute. Top with Prosecco. Garnish with a fresh raspberry skewer.
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Smirnoff Sorbet Cucumber Spa-Tini 1½ oz Smirnoff Sorbet Light Lemon ½ oz fresh lemon juice ½ oz agave nectar 10 slices English cucumber 1½ oz club soda In a mixing glass, muddle the cucumbers and add remaining ingredients except club soda. Add ice, shake and strain into a chilled martini glass. Top with club soda and garnish with a cucumber slice.
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ITM: Thanks for taking some time with us today, Ryan. Some huge increases happened for you in 2012. Peter Angus, the executive vice president of sales for Tito’s said a lot of the increase was coming from on-premise. That’s your playground. What do you attribute more people calling for Tito’s to? RM: It’s an amazing confluence of circumstances that is driving this brand’s success in the on-premise. First and foremost, we are American owned and manufactured. Tito is this brand, and his story is an inspiration for all entrepreneurs. People identify with him and his story. I joke that we have a foreign oil and foreign vodka addiction in America, and we are just the brand to break your habit! People are more conscious of where and who they buy products from and Tito’s story is the American dream in a bottle. Second, our price point is very accessible compared to our super-premium vodka competitors. A sharppenciled operator understands Tito’s Handmade Vodka price/quality relationship and its ability to drive profits up and pour costs down. “A filet mignon at a pot roast price,” Tito often jokes. Lastly, we are made from 100 percent corn, so our vodka is gluten free – a real issue for someone with celiac disease or those living a gluten-free lifestyle. Restaurants and bars are increasingly offering gluten-free menus, and Tito’s Handmade Vodka is often the vodka of choice. ITM: Making a million cases is just on the horizon. Are you expecting to hear questions like how do you hand-make a million cases? RM: It’s something that even our most loyal customers can’t believe has happened to their local Austin brand. The fact that we are available in all 50 states still is a shock to some, but we are growing at a rate that requires the other 49 states to pull their weight and that is exactly what is occurring. Tito lives in Austin and is at the distillery regularly, “tinkering and tasting” as he describes it, making sure that what he did with a 16-gallon pot still years ago is the same as with his 650-gallon stills today, all of which he builds himself. Our artisan pot distillation process is much more labor intensive, but gives Tito much more precise control over the purity of the distillate. You will not find a sophisticated lab for analysis here; you will find Tito with a test tube tasting each batch and making sure it’s up to his exacting standards. It’s a lean and mean operation, with people, not computers doing the work.
ITM: Tito’s is made from corn and pot distilled. Do you think most customers know this, or do they just like the flavor? RM: As mentioned earlier, corn as a raw material is very important to our friends with celiac disease because it allows them to have an alcoholic drink without compromise. To the others, we know that corn leaves a slightly sweeter taste on the finish and many “talk dry but drink sweet.” Our six-time pot still distillation process allows for total control over the finished product, and I think fans of the brand appreciate the extra effort that requires when they enjoy their favorite Tito’s Handmade Vodka cocktail. ITM: We are doing a feature story on flavored vodkas. I noticed Tito does several videos on infusing Tito’s Vodka with all kinds of fruits and spices, even jalapeño. Does Tito’s have any plans to jump into the flavored arena? RM: I know he has no plans to do so. What flavor is even left to be unique? I know the operators don’t even want to talk about flavors anymore. Tito has been pretty outspoken since the beginning about flavored vodkas, as he was given a piece of advice to focus solely on 80 proof. He has become very good at infusing his own vodkas, which can be seen on our Web site. If you have some lemons, he will make you a citrus vodka – just ask. But you won’t ever see it on a shelf. ITM: USA Certified, Made in the USA. I was reading about this certification recently. It’s not easy to get. You must be pretty proud of that. What does it take to get certified?
RM: It is a very important certification for us, and we were one of the first brands to be acknowledged. We are in very good company with some well-known American companies that share the same product values. We are owned and manufactured in the United States; our bottle, label, and even our cap are all made here in the U.S. It’s something that Tito believes strongly in, and we know our consumers appreciate contributing to an American company. They even voted us into their hall of fame.
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THE WIZARD The Wizard benefits from a robust vodka with lots of character. I look to the Old-World vodkas of Eastern Europe, those made from rye or potato. • •
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2 oz (60 ml) vodka 1 oz (30 ml) Cinzano Bianco 1/2 oz (15 ml) Yellow Chartreuse 2 dashes orange bitters
In an ice-filled mixing glass add vodka, Cinzano Bianco, Yellow Chartreuse, and orange bitters; stir until well chilled. Strain into a chilled, small (Nick and Nora–sized) cocktail glass. Garnish with a thin slice of orange peel.
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Cosmopolitan
ITM: Your Vodka adventures with Dale DeGroff lasted over three years as you two traveled around the United States, Canada, Mexico, Puerto Rico and Australia presenting Finnishing School, a one-day Vodka immersion course. Now a full book dedicated to the spirit of Vodka. Why Vodka? TAG: Discussions with my publisher on what to follow up “The Modern Mixologist” with led us to the conclusion that, even though we touched on each specific spirit, we didn’t go into much detail surrounding every category and the drinks fashioned from them. So, why Vodka? Well, even though it’s the number one most-consumed spirit in this country, I felt there really is a lack of understanding and appreciation for the enjoyment of Vodka. And in the words of my dear friend Charlotte Voisey, “With superior knowledge
comes enhanced enjoyment!” This I felt was not only true only of consumers but also among bartenders. For some reason, Vodka seemed to have fallen out of favor with many of today’s most respected bartenders and I was curious why. I wanted to do away with the myth that all Vodkas are the same, and draw attention not only to what makes each unique, but also to look at ways to better enjoy this noble spirit; to celebrate Vodka, if you will, rather than dismiss it or take it for granted. Yes, as a bartender I feature Vodka in cocktails, but I try to explain that through a better understanding of the category, we as bartenders can make better sense of which Vodka works best in which drink. But beyond that, my hope is that we will embrace the simple pleasure of enjoying Vodka all on its own, unadulterated and solely for the love of Vodka.
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MONKEY SHINE Guava has a tangy sweetness, is bold but not overpowering, and combines beautifully with a variety of other fruits. Usually I support all tropical flavors with a fruit-forward, clean, approachable vodka—something made of a mix of grains, including barley. • • • • • •
1 1/2 oz (45 ml) vodka 3/4 oz (22.5 ml) Campari 3/4 oz (22.5 ml) Cointreau 1 oz (30 ml) freshly squeezed lemon juice 2 1/2 oz (75 ml) pink guava nectar 1/2 oz (15 ml) simple syrup
In a mixing glass add vodka, Campari, Cointreau, fresh lemon juice , guavanectar, and simple syrup; shake with ice until well blended. Strain into an ice-filled Collins glass. Garnish with mint sprig and lemon fan.
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ITM: Let’s dispel the myth that Vodka should be odorless and tasteless. Are all Vodkas created equal? TAG: The United States defines Vodka as “a neutral spirit so distilled, or so treated after distillation with charcoal and other materials, as to be without distinctive character, aroma, taste or color.” Well, many may agree with this statement but I say all one needs to do is sit through a blind tasting of 6-8 different Vodkas fashioned from varying raw materials, and produced utilizing different production techniques from different parts of the world, to realize that this is far from the truth. Sure the differences are often very subtle, but they are there none the less. It takes a little more work and practice to be able to detect them, to identify them and ultimately come to appreciate them. To quote, Charlotte once said, “With superior knowledge comes enhanced enjoyment!” Vodka stands there naked, unable to hide behind botanicals or oak aging, showing you its basic ingredients and the art of the Master Distiller. ITM: The question of the origin of Vodka, from Russia or Poland, continues to be debated today. But the producers and consumers of this spirit have grown greatly since its birth. Can you explain the Vodka Belt? TAG: The battle of who first made Vodka will most likely continue between Russia and Poland forever, but what we can be certain of is that it quickly spread to the surrounding countries and eventually they formed the Vodka Belt. The "Vodka Belt" has no established definition but generally includes Russia, Poland, Ukraine, Belarus, Nordic States (Finland, Norway, Iceland, Sweden and Greenland), Slovakia, Hungary and the Baltic States (Estonia, Latvia and Lithuania). It was not until the past century that Vodka spread its wings to the west. In much of the Belt, Vodka is consumed neat, straight from the freezer and most often with food. But in the United States we rarely think of drinking Vodka in this fashion but rather as the foundation in a cocktail or mixed drink, and often as a replacement for gin, as in the poor martini and gimlet, to name but a few. Trust me, if you have not taken the time to try drinking Vodka in this
fashion – neat, icy cold from the freezer – then you are missing out. This is how I fell back in love with Vodka again, and it never hurts to have a little caviar on hand to pair it with. ITM: What is the difference between Old World and New World Vodka? TAG: When writing the book, I searched for a way to identify the style of each Vodka and provide the reader (imbiber) with tools for classifying individual Vodkas. Eastern European versus
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All images reprinted with permission from Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails, by Tony Abou-Ganim with Mary Elizabeth Faulkner, Agate Surrey, February 2013.
Western European? Masculine versus feminine? Modern versus classic? In the end I decided to borrow some terminology from the wine world and go with Old World and New World. The thing to remember is that this deals with the style and character of a specific Vodka and by no means represents the quality of that Vodka. New World refers to very approachable, neutral, lighter-bodied Vodka whereas Old World depicts a more aggressive, robust, assertive style. In the end it comes down to personal preference and how the Vodka is to be enjoyed. ITM: Finally, you give step-by-step instructions on how to host a Vodka tasting. What is the difference between a wine and spirit tasting? TAG: I believe that much of what we consume, what we wear, what we drive and especially what we drink is the result of marketing, advertising and celebrity endorsement, and is rarely a function of simple taste. In a blind Vodka tasting, one is simply evaluating what’s in the glass based on its merits and ultimately your own personal likes and dislikes. This does require a certain amount
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of practice to become proficient at tasting and identifying the subtleties of each Vodka, but in the end, you may be very surprised by your favorites. With any luck, it was not only a little eye-opening but also a lot of fun! After all, isn’t that why we do what we do anyway? The big difference between doing a wine tasting and a Vodka tasting is the alcohol strength. Most wine will register somewhere in the 1213 percent range while Vodka, and most spirits come in between 40-50 percent. So tread softly when nosing Vodka, as most of what you will detect takes place with our olfactory and not on the palate. I love everything about our wonderful profession including the spirits we enjoy and pour for our guests. Vodka deserves its rightful spot on the back bar – it’s earned it! Hope you, too, will take the time and make the effort to rediscover Vodka. It can be a fascinating journey if you let it … enjoy the ride! Cheers and happiness!
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As I sit near shivering on a less than temperate New England January day, my thoughts are still more affixed to bold mouthfilling alcoholic reds than more delicate whites. I am, however, one who espouses that all styles of wine are fit accompaniments to any season if in the right environment and circumstances. (I had a low alcohol, very light and tart, spritzy Bizkaiko Txakolina from Spain’s Basque country just the other day, while outdoor temperatures hovered around 8 degrees Fahrenheit.) Yet, there seems to be a psychological need to affiliate lighter wines with our conjured spring “green” image of lighter fare. So, while I take taste factors as a major consideration in pairing with spring menus, please only interpret the suggestions as a potential for a seasonal marketing and sales strategy.
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It’s needless to point out the popularity of PINOT GRIGIO. Depending on your cuisine, it is most likely your number one seller by the glass and possibly from your entire wine list. This Italian varietal has branched out to almost every wine-growing country in the world. It is also known as PINOT GRIS outside of Italy, but a large percentage of producers have chosen to stay with the name Pinot Grigio, for obvious reasons. Do yourself a favor and take the time to taste and choose the right one that fits your price range. There are plenty to choose from. Santa Margherita is the granddaddy of all Pinot Grigios. It was first introduced to Americans in 1979 and 30 years later, Santa Margherita still remains the most requested Pinot Grigio in America’s fine restaurants. This wine is wellstructured and sophisticated. Its fresh, harmonious fruit is set off by a slight sweetness and a long finish full of delicate, tangy flavor.
In 1971 Bill and Susan Sokol Blosser planted their first vines in the Dundee Hills of Oregon. In those days, there was no Oregon wine industry, period. They were pioneers. Still familyowned, with the second generation taking the helm, Sokol Blosser farms 72 acres, crafting elegant, seductive estate wines with a sense of place. Sokol Blosser Pinot Gris from Willamette Valley has mineral, stony, earth, citrus, and spice aromas. The mouthfeel is crisp, dry and refreshing, with flavors of apricot, apple, and fig. This wine is extremely well-made and has exceptional long-term aging potential. in the Mix www.intheMixMagazine.com
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W i th a go a l o f f i g h t i n g h ung e r a cro ss America, TNFL has become known as the premiere preg a m e p h eno me no n a nd r a i s e d ove r $ 14 mil li o n do l l a r s t o provide mo re t h a n 7 7 m i ll io n me a ls si n c e i t s ince ptio n i n 1 9 9 2 . A l l funds a re distributed directly t o v a r i o u s fo o d ba nk s n a t i o n w i de .
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Gina Gallo (far left) has been on the TNFL Board since 2005, so this is a natural fit to showcase E&J Gallo’s premium wines, of which some 3,000 glasses were handed out to guests. This is Gallo’s 17th consecutive year as the exclusive wine sponsor of TNFL. “Growing up, family meals were very important and special to us, and the reality that there are nearly 50 million families and children having to go without meals is heartbreaking. It is the very reason I got involved with hunger-related events and the Taste of the NFL,” said Gina Gallo, third generation winemaker with E&J Gallo Winery. Cuisinart Center for Culinary Excellence 86
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For the last 11 years, Gallo has also sponsored a regional TNFL By-TheGlass Program. This year over 100,000 restaurants participated and over 10 million meals were donated. Each case sold of select Gallo premium wines provides approximately 30 meals towards the fight against hunger. These participating accounts are recognized on yelp.com. The Taste of the NFL (TNFL) is a 501c3 corporation that exists to raise awareness and dollars for hunger relief organizations involved in tackling hunger in America. TasteoftheNFL.com | Gallo.com
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The Exchange closed a productive two and a half days with a finale dinner featuring keynote speaker, William Campbell, CEO of Forbes Travel Guide. Billy shared a gripping faith-based story about his personal experience onboard US Airways Flight 1549 that crash-landed in the Hudson River. The message was powerful and simple: Celebrate every day to the fullest and live life to the best of your ability.
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Please enjoy responsibly Š Diageo 2011
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