Spring Love

The Brugal Rum “Coctel di Amor” competition was held this past Wednesday as the magnolias and cherry blossoms on 19th st. outside of Flatiron Lounge showed off their blooming magnificence.  The competition was heated, along with some of the cocktails, and the Brugal Anejo Rum worked its magic in the ten different cocktails served to the celebrity judges that afternoon.

Gary Regan (Ardent Spirits), Michael Anstendig (Time Out NY), Don Lee (Momofuku), Scott Alexander (Playboy) and Scott Reiner (NY Daily News), were ready for the challenge.  And a challenge they sure did have.  Every one of those cocktails were balanced, colorful, and most importantly, tasty.  Some were foamy, some creamy, and  some boozy.  All were inspired by love, all were carefully crafted WITH love.

I congratulate all of the competitors on a job well done. 

The Winning Cocktail:

Reunion in the Woods
1 oz. Brugal Anejo Rum
1 oz. Single Malt rum cask whisky
1 oz. Dry Sack 15yr oloroso sherry
3/4 oz. fresh pressed apple juice
Directions: Stir ingredients in a mixing glass with ice and double strain over ice that has a slice of apple inside of it, into an old-fashioned glass.
The photos below should give you a fairly good idea of how the afternoon transpired:

Can't you just see the LOVE in this cocktail?

David Clelland (of Apotheke), our 3rd place winner, doing the double shake action.

Judge gaz regan in deep thought and deliberation. Perhaps his pen has the answer. You listen closely to that pen, gaz. Shhh...listen...

Now THAT'S some creamy goodness, if you ask me.

2nd place went to Lynnette Marrero of Rye House. Again with the double shake action. Love it.

The lovely ladies of Squeaky Wheel Promotions (they rep Brugal).

The winners: David Clelland (3rd place), Lynnette Marrero (2nd place) and John Pomeroy (1st place). Reunion in the Woods

Brugal hearts YOU!

Thanks to Karen and Jackie at Squeaky Wheel.  Also, to the entire staff at Flatiron Lounge and the illustrious Julie Reiner, proprietor of said famed cocktail lounge.  You guys make mean Hotel Nacionals and Queen’s Park Swizzles!


A Great Seminar…



Robert Plotkin


(520) 747 8131


Hilary Grillett

Wirtz Beverage Nevada

(702) 699 8851


Wirtz Beverage Nevada Debuts

Successful Beverage Management Program

Las Vegas, Nevada, March 31, 2010—In response to the slumping economy, Wirtz Beverage Nevada will present an educational program on April 27th designed to teach restaurateurs and bar owners ways to become more profitable. The full-day seminar — Successful Beverage Management—Profitable Strategies for the On-Premise Operator—is presented by industry notables Jack Robertiello, beverage writer and former editor of Cheers magazine, and Robert Plotkin, author and beverage consultant.

“We’re all in this situation together. If we can help our customers weather these challenging economic conditions, we’ll all be stronger for it in the long run,” says Keith Trader, vice president and general manager, Wirtz Beverage Nevada. “This educational program is just the ticket. It teaches beverage operators how to improve every aspect of their beverage profitability and does it with wit, wisdom and a generous helping of street savvy.”

The daylong program normally costs $295, but Wirtz Beverage Nevada is offering all its clients the program for free, although advanced registration is required.

During the morning session, attendees learn how to reduce costs significantly by preventing internal theft, tracking bartender sales productivity, analyzing pour costs and effectively managing payroll. The afternoon session provides advanced strategies for increasing beverage sales by enhancing drink quality and appeal, improving guest service, taking advantage of beverage trends, increasing the effectiveness of in-house marketing and building repeat business.

The Successful Beverage Management program was a sell-out at its national debut in Phoenix earlier this year. Says Trader, “Continuing education is a crucial aspect of success that’s especially important in the food and beverage industry. How else can working on-premise professionals augment their knowledge of the business than through a program such as this?”

Attendees’ evaluations revealed the degree to which they felt the program had improved their chances of financially surviving the recession. “I’ve been in the bar business for over 40 years and I’m surprised that I learned as many new things as I did,” said Kevin McNeal, owner of Corbins Bar in Phoenix. “You can’t put a dollar figure on the value on this type of information.”

Registration information can be obtained by contacting Wirtz Beverage Nevada at (702) 699 8851 or on-line at BarProfits.com.

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