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November 20, 2017

At Wagstaff we have noticed a recent trend in which classic cocktails are being modernized with the addition of a fun, new twist. Below is a compilation of such cocktails, with venue name, location, recipe, images, and more. 

Cocktail Name: Insanely Good Midori Sour

Venue and Location: The Up & Up, New York, NY

Mixologist: Chaim Dauermann

Recipe:

Ingredients:

1 oz. Midori

1 oz. Martin Miller's Westbourne Strength Gin

0.75 oz. Lemon Juice

0.5 oz. Lime Cordial

Egg white 

Directions:

Dry shake. Shake with ice. Hawthorne strain (slowly!) into chilled coupe glass. Express and discard orange peel over the top.

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Cocktail Name: Pumpkin & Orange Caipirinha

Venue and Location: JIMMY at The James, New York, NY

Mixologist: Johnny Swet

Recipe:

Ingredients:

2 oz. Avuá Prata Cachaça

1 heaping bar spoon of pumpkin butter

.5 oz. simple syrup

.5 oz. orange juice

2 limes, quartered

Orange wheel

Pumpkin pie spice

Directions:

Muddle the two limes, Avuá Prata Cachaça, simple syrup, orange juice, and pumpkin butter. Then shake with ice for about ten seconds, and strain into a rocks glass with Kold Draft ice. Garnish with a sprinkle of pumpkin pie spice and half an orange wheel.

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Cocktail Name: Daughters of Independence (a combination take on the Gimlet and Aviation)

Venue and Location: Philadelphia Distilling, Philadelphia, PA  

Mixologist: Canyon Shayer

Recipe:

Ingredients:

1 1/2 oz. Bluecoat American Dry Gin

½ oz. Lime

¾ oz. Celery Juice

¾ oz. Jasmine Chamomile Syrup

2 Basil Leaves

Directions:

Lightly muddle basil leaves in the bottom of a shaker tin. Add remaining ingredients and top with ice.  Shake vigorously and strain into a chilled coupe glass. Garnish with a slice of cucumber and cracked black pepper.

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Cocktail Name: Amburana Old Fashioned  

Venue and Location: Ward III, New York, NY  

Mixologist: Michael Neff

Recipe:

Ingredients:

2 oz. Avuá Cachaça Amburana

.25 oz. simple syrup

5 dashes Angostura bitters

Directions:

Stir and strain into a rocks glass, add an orange twist garnish.

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Cocktail Name: Howl at the Jun

Venue and Location: Cindy’s, Chicago, IL

Mixologist: Spirit Guide Nandini Khaund

Recipe:

Ingredients:

1.5 oz. Beefeater Gin

.75 oz. grapefruit juice 

.25 oz. simple syrup or honey syrup

2 oz. 'jun' 

2 oz. dry sparkling rosé 

Directions:

Build all ingredients in wine glass, then add crushed ice. Add a skewer of crystallized ginger atop your chalice.  

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Cocktail Name: Insanely Good Scotch and Soda  

Venue and Location: The Up & Up, New York, NY

Mixologist: Chaim Dauermann

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Ingredients:

1 1/2 oz. Bruichladdich Islay Barley Scotch Whisky

1 dash Regan’s Orange Bitters

Club soda

Directions:

Fill a 10-ounce highball glass with ice.

Add scotch and bitters, and top with club soda.

Add a straw and no garnish.

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Cocktail Name: Walnut Manhattan

Venue and Location: The Bellwether, Studio City in Los Angeles, CA

Mixologist: Co-Owner / Beverage Director Ann-Marie Verdi

Recipe:

Ingredients:

2 oz. Buffalo Trace Bourbon Whiskey

½ oz. Punt e Mes

½ oz. Nux Walnut Liqueur

2 drops Angostura Bitters

Directions:

Stir ingredients and pour into a bucket glass on ice. Garnish with two cherries.

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Cocktail Name: Cranberry Sauce Gin & Tonic

Venue and Location: JIMMY at The James, New York, NY

Mixologist: Johnny Swet

Recipe:

Ingredients:

2 oz. Botanist Gin

.5 oz simple syrup

.5 oz. lemon juice

1 heaping bar spoon of cranberry sauce

Tonic

Lemon wheel

Directions:

In a cocktail shaker, combine the gin, simple syrup, lemon juice, and cranberry sauce. Shake with ice for about ten seconds, then strain into a tall glass with Kold Draft ice. Stir in tonic water and garnish with a lemon wheel.

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Cocktail Name: Tavernonna’s Gin Rickey

Venue and Location: Tavernonna Italian Kitchen at Hotel Phillips Kansas City, Curio Collection by Hilton, Kansas City, MO

Mixologist: Nicholas Boden

       Recipe:

Ingredients:

1.5 oz. Builder’s Gin (which is a lavender forward botanical gin)

A dash of Citrus Acid (new technique that replaces citrus juice)

House-made Lavender infused soda water

Directions:

Shake, and double strain. Pour into a smoked martini glass and garnished with edible flowers. The martini glass is smoked with rosemary.

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Cocktail Name: Mexican Mule

Venue and Location: Casa Vega, Los Angeles, CA

Mixologist: Second-generation owner Christy Vega creates many cocktails both for the restaurant and for her personal lifestyle website

Recipe:

Ingredients:

ice cubes

1 1/2 oz. Don Julio Blanco tequila

1/2 oz. lime juice

1 teaspoon agave or cranberry syrup (reserved from sugared cranberries)

1/2 cup ginger beer

rosemary for garnish

sugared cranberries for garnish

Directions:

Add ice cubes to mug. Pour tequila, lime juice, agave, and ginger beer over ice cubes. Stir to combine. To prepare garnish, remove rosemary leaves from half the stem. Gently push sugared cranberries onto stem. Garnish cocktail.

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Cocktail Name: The Tuscan Villa (Copine’s take on the Manhattan)

Venue and Location: Copine, Seattle, WA

Mixologist: Ruven Muñoz

Recipe:

Ingredients:

2 oz. Rye

1 oz. Amaro del Capo

3 dashes lavender bitters

Brown sugar

Directions:

Coat ½ of Rim of Coupe Glass with Brown Sugar. Build on ice the lavender bitters, Rye, and Amaro del Capo. Stir/strain into Coupe Glass and garnish with lavender sage leaf and smoked cherry.

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Cocktail Name: Fall Fashioned

Venue and Location: Grain within Playa Provisions, Playa del Rey, CA

Recipe:

Ingredients:

1 oz. bourbon

1 oz. apple brandy

¼ oz cinnamon syrup

1 dash Allspice dram

2 dashes Angostura bitters

Directions:

Stir over on large rock, garnish with cinnamon brulee'd apple fan.

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Cocktail Name: Insanely Good Gin & Tonic  

Venue and Location: The Up & Up, New York, NY

Mixologist: Chaim Dauermann

Recipe:

Ingredients:

1.5 oz. Brooklyn Gin

0.5 oz. Suze

0.25 oz. lime cordial (lime juice can be substituted)

Dash of Angostura Bitters

Q Tonic

Directions:

Add gin, Suze, lime cordial and bitters to a chilled Collins glass (12oz size). Top with ice and Q Tonic, and garnish with a lime wheel garnish.

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Cocktail Name: Mezcal Brown Derby

Venue and Location: JIMMY at The James, New York, NY

Mixologist: Johnny Swet

Recipe:

Ingredients:

2. oz. Montelobos Mezcal

.75 oz. honey syrup

1.5 oz. grapefruit juice

Directions:

In a cocktail shaker, add the mezcal, honey syrup, and grapefruit juice. Shake with ice for about ten seconds, then strain into a coupe glass. Garnish with a grapefruit twist.

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Cocktail Name: The Izzy

Venue and Location: David Burke Kitchen, New York, NY

Mixologist: Moses Laboy

Recipe:

Ingredients:

2 oz. Fidencio Classico Mezcal

.75 oz. Fresh Lime Juice

1 oz. house-made Jalapeño/Rosemary Sweetener

3 Dashes Angostura Bitters

Directions:

Add all ingredients into shaking tin. Add ice, vigorously shake till cold. Double strain into a double rocks glass over fresh ice (preferably a large cube) garnish and enjoy.

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Cocktail Name: William Faulkner

Venue and Location: The BoardRoom, Los Angeles, CA

Mixologist: Christina Russo

Recipe:

Ingredients:

2 oz. Coconut fat washed Four Roses Bourbon

.25 oz. demerara sugar (1-1 ratio)

2 dashes miracle mile toasted pecan bitters

orange peel garnish

Directions:

Stir all ingredients with ice in a mixing glass and strain over a fresh cube in a double old fashioned glass. Express orange peel over drink.

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Cocktail Name: Italian Mule

Venue and Location: Nick & Stef’s Steakhouse, Los Angeles, CA

Recipe:

Ingredients:

1.5 oz. elyx vodka

.75 oz. ginger syrup

.5 oz. lemon juice

.5 oz. lemoncello

Directions:

Shake and top with soda.

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Cocktail Name: Rembrandt’s Sazerac

Venue and Location: The Gwen, a Luxury Collection Hotel, Chicago, IL

Mixologist: Freddie Sarkis

Recipe:

Ingredients:

1 oz. Hennessy WSOP

1 oz. Glenmorangie 10 Year Old Scotch Whiskey

.25 oz. Demerara syrup

Peychaud’s bitters

Absinthe rinse

Directions:

Stir and serve in rocks without ice

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2017 - Winners Magazine

This inspiring E-magazine showcases the winning Restaurant & Bar Design Awards winning projects from the UK and around the globe, the Awards ceremony itself including the stories behind the 'Soundscape' design and build, the Restaurant & Bar Product Design Awards and much much more.

View the magazine here

Talk @ Wallpaper* Bar + Kitchen

Our final Restaurant & Bar Design Talk of 2017 was held at the award-winning Wallpaper* Bar + Kitchen (Harvey Nichols, London) on Tuesday evening.

Attended by architects, designers and F&B Operators, the talk saw Paul Finucane (Director of Stores, Harvey Nichols), Ewald Damen (Virgile + Partners) and Simon Mills (Bespoke Editor, Wallpaper*) talk about the collaboration and concept behind the Wallpaper* Bar + Kitchen and how the Wallpaper* brand sits within Harvey Nichols.

View Richard Lewisohn's event photos here

2018 - Restaurant & Bar Design Awards

This will be our tenth year of the Restaurant & Bar Design Awards. We are really looking forward to seeing the breadth of creativity that will enter in the coming months.

The judging panel will be announced on the 30th November.

Awards schedule and guidelines

www.restaurantandbardesignawards.com

 
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November 15, 2017; Charlotte, NC - Diversey, the leading global hygiene and cleaning company has launched a new brand identity, vision and values to ensure it remains modern and relevant to all of its audiences.

The new brand aims to be strong and distinctive to differentiate Diversey from its competitors in a global marketplace as well as support future strategic aims. The new branding also reflects the scale of the pioneering company’s ambitions under the leadership of President & CEO Dr. Ilham Kadri.  The new brand is the result of extensive research with key stakeholder groups around the world.

Diversey is prominent across a range of sectors, including building care, health care, hospitality, facility management, retail and food service, in addition to food and beverage. The rebranding announcement is key evidence of intent from the newly independent company which was acquired from former parent company - the Sealed Air Corporation - by leading private investment firm, Bain Capital Private Equity in September 2017.

Diversey is now a standalone company, comprising the former Sealed Air Diversey Care division and the food hygiene solution business. It is set to be based in new corporate headquarters in York County, South Carolina in the first quarter of 2018.

The independent company has sought to immediately redefine its core mission and brand strategy, reflecting its aim to become: “The leading global innovator, developer and provider of cleaning, sanitation and maintenance products, systems and services,” according to Dr. Ilham Kadri, President and CEO of Diversey.     

Diversey is bringing a fresh dimension to its well-established reputation of shaping solutions to individual customer needs, by pledging to place their customers at the very heart of their business, and of everything they do. This “customer-centric” ethos delivers an ethical, responsible and tailored cleaning and hygiene service that does not neglect the bottom line; with Diversey promising to deliver significant productivity improvements, lower total operating costs and brand protection for their customers.

Diversey’s new identity was honed under the auspices of senior management drawing on counsel from London-based branding experts BrandOpus. The new branding seeks to re-emphasise the considerable range of strengths that have long been identified in Diversey’s rise to global pre-eminence. It is also explicit, as Dr. Ilham Kadri explains, of: “The agility and decisiveness that customers can rightly anticipate, and which the new found independence has bestowed on the company’s operations.” 

Dr. Kadri also reflects on the redefined ethical dimension, which she identifies as an existing strength in the market, but which has been placed center stage as a key characteristic of the new company’s approach, commenting: “Diversey plays an essential role in keeping people safe in so many key sectors that we are reaffirming our ethical ideals which we view as empowering to both our staff and our customers. As a company we are courageous in our convictions - no matter the challenge, we seek to do the right thing. Our ethics are at the heart of our business, they are non-debatable and embraced by all employees no matter their role.”

Diversey never loses sight of the company’s proud heritage of 94 years of expertise and knowledge. However, it is placing more emphasis on the company’s role as “Facilitators for life,” whereby the broader ethical awareness and commitments to sustainability – such as clean water and safe food; along with abundant energy and healthy environments. This is linked with the care Diversey displays for people regardless of status.

Rafael Echevarria, VP of Corporate Communications, clarifies: “We deliver a vital service to our customers. Care is embedded in everything we do, and everything we believe. Our business is fundamentally about people. We put people first whether that be the cleaner, employee or customer. This gives our customers total confidence to enable their businesses to grow and thrive.”

Diversey’s new brand strategy is fundamental to its continuing success. In summarizing the company’s future, Rafael Echevarria is succinct: “Diversey is a pioneer of the future and creators of connection. We believe cleaning and hygiene are life essentials. Our ambition is to continue our long legacy with a renewed energy and focus. We will responsibly and responsively deliver effective hygiene solutions and efficient cleaning technologies for our staff, our customers, our planet and our owners long-term benefit.” 

 
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LONDON, ON (November 14, 2017) – Launching just in time for the holidays, McCormick Canada’s NEW website HelloFlavour.ca aims to help Canadians at a time when they’re looking for new inspiration to take their meals to the next level. Live as of this morning, the site focuses on recipes and tips that put flavour front and centre, bringing the joy of flavour to life online.

Inspired by insights into how people are preparing meals at home, HelloFlavour.ca includes interactive filters, allowing visitors to browse based on food, spice or flavours such as savoury and sweet. The site also introduces new and exciting ways to eat and cook with even more flavour, as users can even search by cooking method and primary ingredients, making personalization a top priority.

For cooks at any level, the website features tips and techniques to take their cooking up a notch, many of which have been developed by McCormick culinary experts.

“In creating HelloFlavour.ca, McCormick is redefining the way Canadians think about and prepare meals,” says Cheryl Radisa, VP Marketing at McCormick Canada. “We believe that by making flavour the key ingredient, we can help bring the joy of flavour to Canadian homes.”

As Canada’s biggest name in herbs, spices and flavourings, McCormick’s new HelloFlavour.ca, developed by MRM//McCann, is easy to navigate and robust in its capabilities, from simple recipe search and flavour discovery, to product knowledge and purchase.

Visit the website at HelloFlavour.cato discover the joy of flavour.

 

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