After Tito Beveridge’s inspiring lecture last week, many of you were left thirsty for more on the beverage industry. Wine and spirits can add to a meal and take any chef’s cuisine to the next level. With endless variations on wines, spirits and mixed drinks, the possibilities for pairing food and beverage are endless.

The upcoming Ultimate Cocktails, Spirits & Wine Blast will be the perfect event for anyone looking to learn more about the world of drinks. On Friday, October 15, guests will be able to taste whiskey, brandy, vodka, tequila, rum, gin, cocktails, wine, champagne and more. A variety of educational and entertaining seminars with top speakers,author Gary Regan, and master blender Richard Paterson from Scotland, will instruct and entertain on subjects such as the wines of China, organic spirits, holiday cocktails and more.

The event organizers offered us two tickets to share. For a chance to win the tickets, tell us your favorite cocktail recipe. Everyone who submits a cocktail will be entered to win the tickets in a draw on Monday, October 11. Leave your recipe in the comments section below.

7 Comments

  1. My favorite cocktail is a Hibiscus Mojito I had this past Summer in a bar called Jackie O in Mykonos.
    The mojito was perfectly every single time I had it – and I had quite a few of them!
    I loved when I reached the candied hibiscus flower at the bottom of the glass and slowly made my way through it!
    Absolutely delicious!

  2. Nothing beats a sloe gin fizz (with Bombay Sapphire gin) YUMMMM-O-REENIE!!

  3. I like an Old-Fashioned with 2 oz Bourbon, .25 oz simple syrup, 2 dashes Angostura bitters, 1 dash Fee Bros. Old Fashioned Barrel-Aged Bitters, 1 dash Fee Bros. Orange Bitters, and an orange twist.

  4. X Rated Foreplay

    Half Sprite
    Half Passion Fruit Liquor

  5. Refreshing Rhubarb Cocktail
    By William Lewis

    Ingredients:
    2 ounces gold rum (Try Flor de Cana, 4-year.)
    1 ounce fresh lime juice
    3 ounces pomelo juice (You can substitute fresh red grapefruit juice.)
    1 ounce rhubarb-pomegranate syrup
    1 ounce club soda
    1 piece candied rhubarb

    Mix rum and juices in a tall Collins glass with crushed ice. Float the syrup over the ice, and add club soda. Garnish with a piece of candied rhubarb.

  6. Peruvian Pisco Soure

    Ingredients
    1/4 cup (2 oz.) pisco (see notes)
    1 tablespoon sugar
    1 tablespoon fresh lime juice
    1 teaspoon pasteurized egg whites

    Preparation
    In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you’ll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.

    Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles–from smooth and sippable to rough and fiery. (Chile also produces pisco, although Peru contends that the Chilean version is not real pisco but a Chilean brandy that needs its own name.) Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.

  7. We also ran a contest for this event on ‘Serge the Concierge’.
    We still have 1 Ticket for the Taking.
    Answers must be received by 9 Pm on October 13.
    Check this link for details
    http://www.sergetheconcierge.com/2010/10/grab-last-free-ticket-to-ultimate-cocktails-contest-extended-to-9-pm-on-wednesday.html

    Serge
    ‘The French Guy from New Jersey’

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