segunda-feira, 30 de março de 2009


A flavored sugar syrup, non-or-lightly alcoholic (5 to 11%), used almost exclusively in rum-based tropical drinks. Thick, transluscent and straw-colored, it has a subtle sweet/tart/spicy character. There is some question as to when it was created - some sources suggesting as long ago as the 1700s, others pinpointing it in the 1890s or 1930s. Two companies have asserted themselves to be successors to the inventor of falernum. Velvet Falernum, produced by R.L. Seale, Ltd. said to have been invented by John D. Taylor in 1890, and Stansfeld-Scott, Inc., successors to A.V. Stansfeld in said to have been invented by A.V. Stansfeld in 1935. A Bajan brand, Stansfeld Falernum is no longer produced. No independent corroboration has yet been established for either claim. The Velvet Falernum bottle shows a depiction of a gold medal said to have been won in 1923 at a Bajan agricultural exhibition. There too, the depiction is generic and no specific information has been presented regarding the exhibition. Even its general citation is vague. That said, the 45 year earlier claim is persuasive.
Though there are several brands, there is no other commercial substitute of falernum's flavor characteristics. Combine orgeat syrup with vanilla. allspice, clove, ginger, Angostura bitters & lime juice to approximate it.

Falernum Recipe (1896)
1 Part Lime Juice
2 Parts Sugar Syrup
3 Parts Rum
4 Parts Water

Add almonds (almond extract) and allow the mixture to rest for a week. After resting bottle and serve over cracked ice with a teaspoon of wormwood bitters or substitute good quality bitters.
"Falernum" (The Philadelphia Inquirer August 2, 1896)

What is the 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.
Tales of the Cocktail 2009:
Wed, July 8th – Sun, July 12th

Special Guests and Presenters
Since 2003, Tales of the Cocktail has hosted the top mixologists, bartenders, chefs and authors of the cocktail and culinary industry, resulting in the most influential gathering of mixologists in the world year after year. Over the last five years, these special guests have traveled from across the country and the world (such as Australia, Holland, Russia) and have included:
Ted Allen, Emmy Award winner and star of Bravo’s “Queer Eye for the Straight Guy” and “Top Chef”
Kevin Brauch, host of “The Thirsty Traveler”
Dale DeGroff, “King Cocktail” and author of The Craft of the Cocktail
Tony Abou-Ganim, The Modern Mixologist
Audrey Saunders, owner, of The Pegu Club, New York
Charlotte Voisey, award-winning international bartender
Julie Reiner, co-owner and creative director of the Flatiron Lounge, New York
Georg Riedel, tenth generation glassmaker and president of Riedel Crystal
Andrew Dornenburg and Karen Page, James Beard Book Award-winning authors
Ted Haigh, “Dr. Cocktail” and cocktail historian
Robert Hess, creator of
Anistatia Miller and Jared Brown, co-founders of The Museum of the American Cocktail
Tales of the Cocktail 2009 is scheduled to take place July 8-12 in New Orleans. Now in its 7th year, Tales of the Cocktail is the world’s foremost spirits, cocktails and mixology-related event, and this year Tales returns to the Hotel Monteleone and other nearby hotels, bars, restaurants and establishments for five days of seminars, dinners, special events and assorted revelry.
Guests attending Tales of the Cocktail are eligible for special room rates at participating hotels. These rates are available now, but the rooms don’t last long, so it’s a good idea to make your reservations right away — visit the Tales of the Cocktail website for links and more information.

quinta-feira, 19 de março de 2009

InnSide Caffé - Molecular Mixology in the Algarve !

The time is to inovate and that's what is happening at the "InnSide Caffé" Algarve.
Located in Carvoeiro Beach, a small fisherman's beach, InSide Caffé is a must go place when visiting the Algarve beautifull beaches.
From the beautifull international crowd to stunning flair moments performed by Sergio, one of the owners, or any of the many guest Bartenders invited to entertain and perform.
The lattest from InnSide are the Molecular Cocktails that Pedro Ferreira and his crew are experimenting successfully for the delight of their costumers, Jelly shots, Molecular martinis, foams, etc, ask them for the lattest creations and you'll be impressed.
Just to have an idea i'll leave you a few pics.
Visit InnSide Caffé at Praia do Carvoeiro, Algarve, Portugal.

terça-feira, 3 de março de 2009

St.Germain - Elderflower Liqueur

Fine artisanal French liqueur
All natural, made from 100% fresh, handpicked elderflowers
Subtle yet complex flavor
Low sugar content, roughly half that of other liqueurs
Easily pairs with a variety of spirits in many cocktails
Elegant French-inspired bottle to adorn your back bar
IN THE foothills of the Alps, for but a few fleeting spring days, this man will gather wild blossoms for your cocktail.
The blossoms in question are elderflowers, the man un bohemian, and the cocktail a stylishly simple creation made with St-Germain, the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms.

Pear tree Martini

1 ½ Shots
Pear Vodka
1 ½ Shots
1/8 to 1/4 Shot
Fresh Lime Juice or Sour Mix
Method: Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of D'Anjou pear. No D'Anjou? Substitute Bartlett. Bartlett out of season? Opt for a twist. Preferably carved from a pear-shaped lemon.
Variation: For a French Pear Martini, shake first two ingredients with ice and strain into a chilled Martini glass with a sugared rim. Top with Champagne.