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Croft Pink / Cool Moments !

An exciting rosé style of Port wine from the house of Croft.
Developed with new techniques, it extracts fresh, fruity flavours and delivers a subtle and delicate pink colour.
One of the original founding Port houses, Croft traces its origins back to 1588 when the company was established in England.
Croft Pink is best served chilled in a generous wine glass, or poured over ice and served in a high ball glass. It also lends itself beautifully for a range of cocktails!
Some of them developed for the latest Croft Pink Cocktail Competition, witch we can see on the video bellow, with some of the best bartenders mixing cocktails like "the runaway" or " Quinta Sangria".



Croft Pink is a summer cool breeze from the garden of Europe, Portugal.
The brand managers are developing several events world wide like the rendez-vous party in the heart of belgravia with lashings of Crofts Pink Port, an eccentric French mixologist and a sprinkling of some of the UK’s top travel journalists.

I had the pleasure of hosting (as a Bartender) an event at the ****Hotel Moliceiro in the charming city of Aveiro, sponsored by Croft Pink, the chosen cocktail for the evening was the " Pink Jasmine" , a mix of Crof Pink and Jasmine tea with a hint of fresh mint, a true cool breeze witch made a success at the party.

You can follow Croft Pink news and events through their Facebook page or through
their website at www.croftpink.com
As for me i'm gonna leave you with some cool recipes for you to mix and try. Enjoy it, enjoy it Pink !

PALOMA ROSA

3cl (1 ounce) Croft Pink
4cl (1 1/2 ounces) white Tequila
6cl (2 ounces) Grapefruit Juice
...1.5cl (1/2 ounce) Lime juice
3cl (1 ounce) Soda water
Dash of sugar syrup (simple syrup) depending on the bitterness of the grapefruit
1 Lime wedge, as a garnish

Pour all the ingredients into an ice-filled mixing glass, stir briefly and strain into an ice-filled Collins glass. Add the garnish and you're done.

The Runaway

4cl (1 1/4 oz) Calvados
1,5cl (1/2 oz) Benedictine
3cl (1 oz) croft Pink
1,5cl (1/2 oz) lemon juice
2 dash bitters

Pour all ingredients into mixing glass, shake well with ice and fine strain it into a chilled martini glass.

APPLE & PINK JULEP
************************************************
In a long glass, place 10 to 15 mint leaves with a shot of apple juice. Gently press to extract the full aroma of the mint and add a large measure of Croft Pink Port. Add some ice and swizzle until the cocktail is chilled. Fill the glass with more ice and garnish with a sprig of mint and an apple fan...

Cocktail Academy na TV (SIC)

Vanilla Cassis Mojito

Ingredients

20 ml Havana Club Añejo Blanco
10 ml Vanilla liqueur
10 ml Blackcurrant liqueur
20 ml Fresh lime juice
12 Fresh mint leaves
1tsp White sugarCrushed
iceSparkling water


Method
Lightly muddle the mint leaves, lime juice and sugar. Add crushed ice. Pour the Havana Club Añejo Blanco, the vanilla liqueur and the cassis liqueur into a glass. Stir with a barspoon. Top with soda water.


Tasting Notes
“I always take classic drinks and try to give them a facelift. Vanilla, mint and cassis really go well together. Especially for the ladies…” Stefan Notteboom - Sugar Lounge, Zurich

Stefan Notteboom
Sugar LoungeLowenstrasse 2, 8001 ZurichZurich


For more recipes visit Havana Club website
http://www.havana-club.com/

Mr.Prospero @ Havana Club " El Culto a la Vida" Tour 09

Mr.Prospero @ Hotel Tivoli Carvoeiro powered by Cocktail Academy

Tivoli Hotels & Resorts and Cocktail Academy by Paulo Ramos welcome you all to the summer season.

This summer once again for the 3rd year the Duna Beach @ Tivoli Lagos with Cocktail Academy Bartender Eva and for the first time the Tivoli Carvoeiro, "Tiki Poolside Bar" with Cocktail Bartender Mr. Prospero hosting the party.

Tiki Cocktails, Margaritas, Daiquiris and the best Fruit Mojitos right at the poolside and the beautifull views of our private beach.

Visit

http://www.ramoscocktailacademy.com/

http://www.tivolihotels.com/

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Cocktail Academy Arround the World

Cocktail Academy by Paulo Ramos a Bartending School based in Portugal on its constant search for the best bartending solutions is now the official distributor for Finest Call Fruit purees in Portugal.

Mr. Steve Dingley the European brand ambassador for Finest Call will be present once again in Portugal for a Product presentation, this time the place will be the beautifull Vilamoura / Algarve in the south of Portugal. The event will take place at the famous Nikki Beach/Vilamoura Marina Hotel.

Come and join us, the entry is free of charge. Book your seat now!

Bartending Course level 1 & Master Frozen Drinks

25/26/27 & 29 may 2009

Vagueira Beach / Aveiro

Book your seat now !

Course Price : 200 eur

Call to book: +351 91 33 66 384

Bartending Training For Clubs Arround the World

Cocktail Academy has a training program for clubs arround the world.

Cocktails, mixology, freestyle, entertainement!!

Contact us for more info and prices.

Cocktail Academy Workshops

We have cocktail workshops for company meetings or coorporate meetings.

A full day of hands on the job with one of our specialized bartenders, you will learn the techniques and mix your favourite cocktails.

The best way to relax and improve team work and relashionships.

Call us now and book your next coorporate workshop.

All inquiries and information available on:

http://www.ramoscocktailacademy.com/

E-mail us:

prosprobar@hotmail.com

or call us:

+351 91 99 29 337

+351 91 33 66 384

Citadelle - Authentic French Gin.

The recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. Dunkirk was one of the first ports of call in Europe for many explorers sailing back from the Orient, whose ships were laden with exotic herbs and spices.

Citadelle Gin is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe.

Citadelle, the only gin with 19 spices
Citadelle Gin is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places:
• Juniper France
• Coriander Morocco
• Orange peel Mexico
• Cardamom India
• Liquorice China
• Cubeb pepper Java
• Savory France
• Fennel Méditerranean
• Iris Italy
• Cinnamon Sri Lanka
• Violets France
• Almonds Spain
• Cassia Indochina
• Angélica Germany
• Grains of paradise West Africa
• Cumin Holland
• Nutmeg India
• Lemon rind Spain
• Star anise France

A "hand-crafted" gin
Citadelle gin is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently.

Tasting notes
Citadelle gin offers a subtle bouquet, with aromas of juniper and citrus. It is elegant, soft, and smooth on the palate. It has a long aftertaste which expresses its aromatic complexity to the fullest. At 44° - 88 proof, Citadelle gin is perfectly balanced between intensity and finesse.
The purity and subtle flavour of Citadelle gin makes it an ideal base for many cocktails, in particular the best Gin & Tonic in the world.

Mr.Próspero and Cocktail Academy were at the Alimentaria 09-Lisboa with Citadelle Gin and the presentation was a success, the tasting surprised most of the presents with its particular smooth flavour.

The Molecular team, Mr. próspero and Chef Fábio, created a special molecular cocktail with Citadelle Gin.

A caviar of Gin, Ginger syrup, fresh Black Pepper and Apple Balsamic sauce.

A different way of tasting Gin for the surprise of the presents.

Cheers to Citadelle Gin.

Visit www.citadellegin.com

Finest Call Premium Cocktail Mixes

On April the 21st, "Finest Call" Premium Cocktail Mixes, officially entered the Portuguese market through Cocktail Academy Portugal, their oficial distributor for Portugal.
The presentation took place at the Alimentaria Food & Beverage Exhibition in Lisboa, with hundreds of guests attending, it was a big success. The presentation had the presence of Finest Call international sales manager, Mr.Bob Jones, and the European brand ambassador Mr. Steve Dingley a former bartender from the UK .
The guests had the chance to taste the products before Steve take place behind the bar and mix some easy, fast and tasty cocktails with Finest Call products. Just by itself or even adding a little bit of fresh fruit anyone can make perfct and consistant cocktails everyday.
The range of products goes from fruit pureés to pré-mixes and bar syrups, with an exclusive bottle designed for bartenders the product has a shelf life of one year and a month after opened.
The need for productive cocktail solutions puts Finest Call on the front line with their rentable quality products, so does Cocktail Academy with their long experience in trainning and providing rentable solutions for bars, pubs, nightclubs or high class hotels and resorts. Cocktail Academy in the search for the best quality solutions became Finest Call official distributor for Portugal and soon we will be crossing the country with local presentations with our brand ambassadors.
So if you are interested in helding a presentation at your bar or if you need more information about the products, feel free to contact me, Flavio Prospero - prosprobar@hotmail.com, +351 91 33 66 384
or contact Cocktail Academy web site, www.ramoscocktailacademy.com

To order call me on my mobile : +351 91 33 66 384

Finest Call
www.abmcocktails.com

Alimentaria 09 - International Food & Beverage Exhibition

Alimentaria 09

FIL, Lisboa

April 19th to 22nd, 2009

Cocktail Academy will have a large stand at the "Alimentaria 09, International Food & Beverage exhibition" .

we will be doing daily seminars and shows on mixology, molecular mixology, new cocktails and new products.

We also have the stand at your serviçe for product presentations or seminars, so if you would like us to promote your product or to come and do a presentation yourself at the exhibition, fell free to contact us to book a date or an hour.

Contacts:

Cocktail Academy Portugal

www.ramoscocktailacademy.com

or call us at +351 91 99 29 337 (Mr. Paulo Ramos)

Register Free for the Alimentaria Exhibition

http://www.alimentaria-lisboa.com/

Falernum

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 Drinkboy.com
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.

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.

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The Cooperstown Cocktail

Yesterday when having a look a the 1917 bar book " The Ideal Bartender" by Tom Bullock, i found a recipe that sounded interesting to my taste, "The Cooperstown Cocktail", a fresh libation with a mixture of Old Tom Gin, Vermouth and fresh mint, a perfect concoction to have before a nice meal, cause of its minty and dry flavour.

The Cooperstown Cocktail from Old Waldorf Bar Days (1931), reports that the drink was created at the hotel's Big Brass Rail bar for some money men from Cooperstown, NY. In The Savoy Cocktail Book (1930) the Cooperstown consists of equal parts dry vermouth, sweet vermouth and gin.

COOPERSTOWN COCKTAIL

by Tom Bullock,1917

Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.