Another fun evening was had by all last Friday night at Krohn Conservatory.  Not only did we shake some great cocktails and eat some fantastic appetizers, Diana Hoffman and Gary from Kama Salsa taught us some sexy salsa dance moves and Hannah Eaton from Mitchell’s Salon and Day Spa dazzled us with slick tricks for stylish summer party hairstyles and make-up.  The swag bags were filled to the brim with hand fans from the Bitty Breeze, Sunglasses, a sample bottle of Taste of Florida Mango Real Fruit Mixers and Hypnotic, mints, lip balm and coupons.  Check out the event photos and join us for our next Girl’s Night Out @ Krohn Conservatory on October 9th for “How to Host a Wine Tasting Party” presented by  Amy Tobin , party planner extraordinare.

See you there!

Connie Volker
EQ Event and Marketing Director

by Jay Erisman, EQ Wine and Spirits Manager

First printed in our Fall 2007 Drinks magazine, this post recounts my trip to Mexico with our tobacconist Eric Brown in May of ‘07. I’ll post future articles on both the El Tequila of Carlos Camarena and the palenqueros of Oaxaca. But the short version is this: there is no more skilled or passionate Tequila producer than Carlos Camarena; and possibly the only Mexican spirits that surpass his El Tesoro Tequila are the single village mezcals of Del Maguey. Visit again next week for a look at our new favorite Tequila.

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by Jay Erisman, EQ Wine and Spirits Manager

It’s not very often that a classic comes along, particularly in the liqueur category. Most of the truly classic liqueurs have been around a long time, came from Europe, and often as not were created by monks–see Chartreuse, Bénédictine, Frangelico, and others. And sadly, too many new entrants in aisle 9B are poseurs, with some or another frou-frou ingredient backed with frenzied marketing. But every once in a while, an artisan with some vision and passion comes along that you just know will still be here in a century or two. The latest, and greatest, of these is Domaine de Canton Ginger Liqueur. Between its understated Asian lantern-style bottle, harmony of ingredients, and its effortless mixability, Canton is a future liqueur hall of famer.

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by Jay Erisman, EQ Wine and Spirits Manager

Considering the wealth of American microdistilleries we carry at The Party Source, I suppose I should not have been surprised when a couple of amazing little bottles showed up on our doorstep from Bowling Green, Kentucky. But I was surprised–probably you heard my jaw when it hit the floor–not only to find an artisan distiller in Kentucky, but the first commercial red abisnthe in America. G0 Kentucky!

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by Jay Erisman, EQ Wine and Spirits Manager

The introduction of vermouth to America in the 1870s was a seminal moment in the development of the cocktail. Bartenders had a new toy to play with, and in short order had invented a host of classic cocktails that are still drunk today. As I’ve noted here before, vermouth is back, baby, with a vengeance. Mixologists amateur and professional alike are rediscovering the supple, mouthwatering glory of dry and sweet vermouth. And happily, we have some new firepower, with new vermouths landing from France, including the new/old Noilly Prat and Dolin, perhaps the best of them all. What to do with this herbaceous wine?

Vermouth de Chambéry is the aristocrat of French Vermouth.

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by Jay Erisman, EQ Wine and Spirits Manager

The Party Source is not only one of America’s biggest and best liquor stores. We’re also one of the most patient. French Alpine elder trees only make so many flowers, and collecting the little buggers by bicycle is understandably time-consuming. So to those hordes of Greater Cincinnatians who requested St-Germain Elderflower Liqueur over the past 14 months, we shall attest your serenity in the face of a distinct lack of elderflower flavor. Now, the wait is over, and this shockingly good liqueur is available for your cocktails, your parties, your peace of mind. Someday, we will all remember where we were when we first tasted St-Germain.

From the heavy, cut glass Art Deco-inspired bottle to the carefully balanced drink within, St-Germain Elderflower Liqueur is a future classic among the world’s liqueurs. The elderflower notes are fresh as a bouquet on your wedding day, the aroma lifting effortlessly from the glass. In the mouth the liqueur is light yet intensely flavored; the sweetness is never cloying. And what St-Germain does in cocktails is unbelievable. It makes a superb match with everything from rye whiskey to Tequila to smoky Scotch. Gin and sparkling wine is a natural with St-Germain; our bartender here in the EQ jay Dickerson likes it with cachaça . It’s hard to make a bad cocktail with this stuff.

St-Germain Elderflower Liqueur  $35.99

If you enjoyed last night’s Zootini at the Cincinnati Zoo, you were not alone!  Jay Dickerson, EQ Bar Chef did a great job creating, mixing and shaking these cocktails just for you!  Let us know which was your favorite!

Cheers!

Connie Volker

EQ Event and Marketing Director

Manatee Melon Martini
1½ ounces tequila
1 ounce  melon liqueur
½ ounce orange flavored liqueur
½ ounce lime juice
2 ounces sour mix

Shake ingredients with ice and strain into a martini glass.

The Watering Hole Hpnotiq® Martini
2 ounces Hpnotiq® liqueur
1 ounce coconut rum
2 ounces pineapple juice

Combine all ingredients over ice in a cocktail shaker and shake well. Strain into a martini or cocktail glass and serve.

African Violet Martini
2 ounces raspberry vodka
½ ounce Chambord
1 ounce grape juice
½ ounce lime juice
Lime wedge

Shake with ice and strain into a well-chilled martini glass. Garnish with a lime wedge.

Sihil’s Martini
2 ounces rum
½ ounce passion fruit liqueur
½ ounce simple syrup
1 lime wedge
2 ounces pineapple juice
Mint leaves

In a cocktail shaker, muddle mint, simple syrup, and limes.  Add ice, rum, passion fruit liqueur, and pineapple juice.  Shake vigorously and strain into chilled cocktail glass.  Garnish with mint sprig.

Zootini Martini
1½ ounces bourbon
½ ounce maraschino liqueur
Dash grapefruit bitters
1 teaspoon of maraschino cherry juice
Maraschino cherry
Ginger ale

Fill cocktail shaker with ice. Add all ingredients except ginger ale and shake. Strain into chilled cocktail glass. Top with ginger ale. Garnish with a maraschino cherry.

As part of our restaurant series, Woodford Reserve’s repeat appearance last night at EQ was spectacular.  Executive Chef Mark William’s first trip to the EQ was a treat for the SOLD OUT class.

Great food was complimented by tasty drinks expertly mixed by Mary Perkins, Woodford Reserve’s Brand Events Coordinator.  Check out the drink recipes below.  If you missed this class, they’ll be back.  In the meantime, treat yourself to other top restaurants classes at EQ. Hurry, these classes book FAST!

A New Woodford Manhattan

2 parts Woodford Reserve
1/2 part Sweet Vermouth
1/2 part Grand Marnier
4 drops Peach Bitters

Serve up or on the rocks. Garnish with cherry or orange curl. Enjoy

Woodford’s New Old Fashioned

2 parts Woodford Reserve
1 part Cherry Juice
2 parts Lemon-Lime Soda

Serve on the rocks

by Jay Erisman, EQ Wine and Spirits Manager, email jerisman [at] thepartysource.com

For 2008, John Hansell of Malt Advocate magazine chose to boycott Irish whiskey for St. Patrick’s Day. I entirely sympathized with him, and likewise wish that the drinks conglomerates who own most of the Irish distilling business would better promote and distribute Irish whiskey for the other 364 days each year. But, I’m also obligated to educate my customers about the terrifically crisp, refreshing, mouthwateringly zesty whiskey from this island nation. So with a firm finger wagging at Diageo and Pernod Ricard, here it is, your 2009 Irish whiskey primer.

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