The Intoxicologist

Though Tony Abou-Ganim needs no introduction as the Modern Mixologist it makes perfect sense to say this man mixes up more than the modern martini, contemporary cocktail or avant-garde drink recipe.  Tony’s recipes dabble in the past with a fresh feel and uncomplicated spin that makes even the most hesitant home bartender certain of the cocktail recipe set before them.  The Modern Mixologist Contemporary Classic Cocktails weaves readers through basic classics with present day spin in ingenious ways to use spirits found on ordinary liquor store shelves.  Sure there are a fascinating infusions interlaced among the delightful treats of Cable Car lore and Zig Zag endings, but this is no ordinary read. 

American Cocktail – created by Tony Abou-Ganim, The Modern Mixologist

1-1/2 ounce Citrus Rum

1/2 ounce Maraschino Liqueur

1-1/2 ounce Fresh Lemon Sour

Dash Orange Bitters

1 teaspoon Egg White

Chilled Champagne

Place all liquid ingredients except champagne in cocktail shaker with ice.  Shake to blend and chill.  Strain into chilled cocktail coupe.  Top with champagne.  Notation: I used 1-1/2 ounce brut champagne for this cocktail.  Tony Abou-Ganim calls the spirit brands for this recipe and others in his book.  Brand names have been omitted in the recipe above. 

Tony describes the origin of this cocktail creation in his book.  The various spirits symbolize various countries around the globe to celebrate the diversity, sophistication and uniqueness of New York City for a New Year’s tribute celebration.  You’ll find this cocktail featured on page 88 of Tony’s book, The Modern Mixologist Contemporary Classic Cocktails with a more detailed account of its creative basis.

Modern Classic Cocktails

Hennessy Martini – Seelbach Cocktail – Stiletto – Burnt Orange Kir

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www.discus.org – Distilled Spirits Council of the United States

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.

As spring turns to summer, longing for a seaside getaway or some poolside “R&R” grows, if only for a mere moment of personal escape and enjoyment.

From the beaches of the spectacular Amalfi Coast to the popular, party-friendly coastal resorts on the Adriatic Riviera and the island beaches of Capri, Sicily or Sardinia, Italian seaside destinations have exemplified summertime indulgence for ages.  And for those Italians, one drink has embodied the summertime essence of “La Dolce Vita” for almost 150 years — Campari, a completely unique, refreshing, bold red, spirit created in the heart of Italy.

Campari and Soda is considered the “must have” for any Italian beach-going excursion.  It is light, thirst quenching and festive.  For a new twist on the classic, try renowned mixologist Tony Abou-Ganim’s “Campari Sangria” to ease you and guests right into summertime. Even if you can’t travel to the beaches of Italy this summer, ice-cold Campari cocktails will carry the spirit of a sun-filled escape to you wherever you happen to be. 

Tony Abou Ganim’s Campari Sangria

2 bottles of red wine, 750 ml each

12 ounces Campari

12 ounces Cointreau

8 ounces simple syrup

12 ounces freshly squeezed orange juice

6 ounces fresh lemon juice

2 broken cinnamon sticks

3-4 lemons cut into thin quarters

12 strawberries, sliced

3-4 small oranges cut into thin quarters

7-UP as needed

Place above ingredients (excluding 7-UP and fresh fruit) into a large glass container, cover and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with 7-UP, stir gently to mix. Serve in wineglasses with fresh fruit.

Campari Cherry Infusion

2 Liters Campari

4 Liters SKYY Infusions Citrus

3 pounds Cherries, Stemmed & Lightly Macerated

3/4 pound Dried Apricots

Yields approximately 20 servings.

– Text and cocktails courtesy of The Rose Group, Culver City, CA

Media Release: Beam Global Spirits and Wine Shakes Up the Big Easy to Celebrate the Cocktail

The Leading American Spirit Company Sponsors Tales of the Cocktail 2009

May 13, 2009 8:56 AM CDT-DEERFIELD, Ill.– (BUSINESS WIRE) — Beam Global Spirits & Wine, Inc. [Fortune Brands, Inc. (NYSE:FO)], the leading American spirits company, will join Tales of the Cocktail, the premier cocktail and culinary festival that celebrates the history and culture of dining and drinking in New Orleans, July 8 – 12. As sponsor of seven events, Beam Global’s brand ambassadors will descend on New Orleans for a week of cocktails, cuisine and culture.

“Being a part of the Tales of the Cocktail’s week-long celebration gives us a tremendous opportunity to showcase our brands and toast the industry,” said Bill Newlands, president of Beam Global’s U.S. Business. “Events like these get to the heart of what our BEAMERICA platform is all about – doing business smarter, faster, better and showing the industry why we are truly the ‘Great American Spirits Company.’”

Beam Global and our portfolio of brands will host:

Stop Talking… Go FRESH: Tony Abou-Ganim and Dale Degroff will share their insight on running a fresh beverage program with the help of Cruzan® Rum. July 8, 2009, 2:30 p.m. – 4:00 p.m. at the Hotel Monteleone La Nouvelle Orleans East & West Ballroom

American Whiskey Legends: Moderator Paul Pacult and his panel including Fred Noe of Jim Beam® Bourbon, Harlan Wheatley of Buffalo Trace® Bourbon, Tom Bulleit of Bulleit Bourbon and Bill Samuels of Maker’s Mark® Bourbon will discuss what makes American whiskey a world-class libation, and lead the audience on a taste tour of Bourbon. July 9, 2009, 4:30 p.m. – 6:00 p.m. at the Hotel Monteleone Riverview Room

Midnight in the Garden of Agave: Prepare for your senses to be captivated as you enter into Hornitos^TM Mischieve™ in the Garden of Agave. As you pass through lush foliage on a carpet of fog, beautiful agave girls will greet you with your choice of a unique “Hornitail” beverage in which Hornitos –the 100 percent pure agave tequila– mischievously replaces non-tequila base spirits in classic cocktail combinations. July 9. 2009, 10:30 p.m.-1:00 a.m., Invitation Only.

Tequila Media Breakfast at Brennan’s: Hosted by Tres Generaciones® Tequila Ambassador Jaime Rodriguez and Master Mixologist Bobby “G” Gleason. Invited guests will enjoy tequila breakfast cocktails while learning the history of the “3 Dons” of tequila. July 10, 2009, Invitation Only.

The Great Whisk(e)y Debate: Esteemed debaters from both sides of the pond – a Bourbon advocate, a Scotch malt master, and a Canadian Whisky ambassador – will tilt their glasses and enjoy some good-humored history, tasting and bourbon education, while debating whisk(e)y’s finer points. July 10 2009, 12:30 p.m. – 2:30 p.m. at the Bourbon House.

Carnivorous Cocktails: Learn why tantalizing sweet-and-salty carnivorous cocktails have gained a passionate cult following. Red Stag by Jim Beam™, Kara Newman, Todd Thrasher and Adam Seger will look at wonderful ways bartenders are digging into this meaty topic, and the ongoing quest to create fun cocktails with novelty and shock value. July 11, 2009, 12:30 p.m.- 2:00 p.m. at the St. Charles Room (Astor Crowne Plaza).

Experience Le Nez de Courvoisier: Enjoy a tasting of Courvoisier® Cognac luxury marques and cocktails with Courvoisier® Exclusif™, featuring the Rivoli Twist with National Courvoisier Brand Ambassadrice, Stephanie Mills and National Accounts Mixologist, Philip Raimondo. July 12, 2009, 10:30 a.m. – 12:00 p.m. at the Hotel Monteleone Royal Room D.

Beam Global is also proud to boast Cruzan® Rum as a featured spirit in the Tales of the Cocktail official cocktail, the Creole Julep From Maksym Pazuniak, a mixologist at Cure, the Julep will be served at all events throughout the week.

Creole Julep - Created by Maksym Pazuniak of Cure
2-1/4 parts Cruzan® Single Barrel Estate Rum
1/2 part. Clement Creole Shrubb Liqueur
1/4 part Captain Morgan® 100 Rum
2 dashes Fee Bros. Peach bitters
2 dashes Angostura® bitters
8-10 mint leaves
1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Editor’s note: For images and recipes served at each event, please contact Chelsea Cummings, ccummings@qorvis.com, 202-683-3106.

About Tales of the Cocktail

Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.

About the New Orleans Culinary and Cultural Preservation Society

The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city’s world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail, and most recently, Trails of the Cocktail, a scholarship program for emerging talent in the cocktail industry.

Every summer spirits from around the world descend on America’s most soulful city. This summer will be no different as Tales of the Cocktail returns. Join us for a spirited schedule of cocktails, cuisine and culture that will stir even the most idle of souls.

For more information on Tales of the Cocktail, visit the website at www.TalesoftheCocktail.com or call 504-948-0511. TICKETS ON SALE NOW.

About Beam Global Spirits & Wine:

Inspiring conversations around the world, Beam Global Spirits & Wine, Inc., is building brands people want to talk about. Consumers from all corners of the globe call for our brands, including Jim Beam® Bourbon, Sauza® Tequila, Canadian Club® Whisky, Courvoisier® Cognac, Maker’s Mark® Bourbon, Laphroaig® Scotch Whisky, Cruzan® Rum, Larios® Gin, Whisky DYC®, Teacher’s® Scotch Whisky, DeKuyper® Cordials and Liqueurs and Knob Creek® Bourbon. Beam Global Spirits & Wine is part of Fortune Brands, Inc. (NYSE:FO), a leading consumer brands company recently named one of the World’s Most Admired Companies by Fortune magazine. For more information on Beam Global Spirits & Wine, its brands, and its commitment to social responsibility, visit www.beamglobal.com and www.drinksmart.com.

© 2009 Beam Global Spirits & Wine, Inc., Deerfield, IL.

drink smart®

Beam Global Spirits & Wine, Inc
Dan Cohen, 847-444-7657
Dan.Cohen@beamglobal.com
Qorvis Communications
Chelsea Cummings, 202-683-3106
ccummings@qorvis.com