By the looks of things it appears Zwack Unicum’s trial run in Buffalo, NY, was successful.  According to a press release I found on the internet dated June, 25, 2008, Zwack will be released in the United States in September.  While Zwack’s US debut is only a couple of months away, it may take a little more time to appear in a liquor store near you.  Often companies do not release their products all over the US at exactly the same time.  Be patient or go online. 

Zwack Unicum produces and distributes a variety of alcoholic beverages in Hungary; herb liqueur, pear brandy, vodka, rum, and fruit brandy under the Unicum, Vilmos, St. Hubertus, Fütyülõs, Zwack Palinkak, Kalinka, Johnnie Walker, and Baileys brand names.  The recipe for the Zwack Liqueur being released within the United States is of course a carefully guarded secret.  What can be said is it is made of over forty different herbs and spices which are then blended and distilled before being aged in oak casks for six months.  The resulting aperitif is best savored at room temperature.

It is interesting to note that world famous icons Luciano Pavarotti, Jacqueline Kennedy and Zubin Mehta were all said to have had a weakness for the Hungarian bitter liquor known as Unicum.  In the video clip below some tasters described Zwack as a smoother, higher quality Jägermeister with hints of citrus.  The unique flavor of Zwack liqueur leaves imbibers either loving or hating it.  This is not only according to postings and reviews I have read, but from the Unicum Chairman himself, Peter Zwack. 

"The problem quite obviously is that the flavor of Unicum is an acquired taste, making it hard to break through to new markets in the short term," said Zwack Unicum Chairman Peter Zwack. “The strength of Unicum is that 50% of the people don’t like it, however, those other 50% who drink it will never drink anything else,” he asserted.  (Quoted from Revealing the Secret to the World, http://www.amcham.hu/businesshungary/15-06/articles/15-06_24.asp)

There is quite a bit of history behind Zwack Unicum and the people who keep the company alive and well.  Be sure to click on the video.  You will see Peter Zwack and his daughter Izabella.  Izabella speaks just a little of that history touching on the “drink of freedom” that Zwack has come to be known as for some. 

As Zwack is released in the United States I hope to learn more about this Hungarian liqueur, the people behind the name and history behind the company.  As Izabella points out at the end of the video, we “owe it to Buffalo” for helping bring a piece of Hungary to the US. 

Zwack has a price point of $25.99.  Please have a look in the pages section for more Zwack Information.

Find recipes for all of Three Olives Vodka Flavors in the pages section under Three Olives Vodka Cocktails.  There you will find over 70 official Three Olives cocktail and martini recipes.  Also one extra special treat; an unofficial Three Olives Hot Martini on video by Carolina sponsored by DrinksTV. 

Three Olives Vodka not only carries premium vodka and gin, its flavored vodkas now include Berry, Cherry, Chocolate, Grape, Pomegranate, Mango, Raspberry, Orange, Citrus, Root Beer, Triple Shot Espresso, Tomato, Passionfruit, and Watermelon. 

Check it all out and enjoy.  Visit the official Three Olives site at www.ThreeOlives.com.  

It is interesting what can be found on the internet.  When Matusalem Rum sent me You Tube ads to post it was a first for the Intoxicologist.  Wow!  Was I surprised at how many searches there were for You Tube on my site.  Even more surprising was a foreign site linking to mine to lift the Matusalem Rum ads.  It was however nice to see that site crediting mine.  Thank you for that. 

So, this weekend I went in search of liquor ads on You Tube and was surprised at how many there really are.  There are the mass marketing campaigns on network television that no doubt everyone has seen.  But then there are the rarely seen ad spots that may be foreign and/or from phenomenal liquor brands that are lesser known.  Those are the ones I will begin sharing here. 

The first ones advertise Averna.  I reviewed Averna not long ago and found it to be a wonderful aperitif.  It is sensational neat, on the rocks or in a cocktail.  Follow the link to read the review Averna: The Must HAVE Apertif! or visit Averna’s website.

I'm back! And I'm bringing a coffee and chocolate cake with me today! :) This will be a hit among those who love coffee and chocolate (like me!). I've made this recipe twice over a span of a week. The photo on top is my first try - the not-so-successful try. This cake is made with a chocolate-coffee sponge sandwiched with mascarpone cheese filling flavoured with Baileys Irish Cream Caramel and topped with a sour cream chocolate ganache. I almost wanted to call this a Tiramisu Cake but apparently this is not the true original Tiramisu Cake hence I'll just stick with this name - Cappuccino Chocolate Cake.

I made some changes to the sponge when I re-bake this cake today. During the first try I used chocolate of cocoa content 55% while I used chocolate of cocoa content 75% this time round. Results? The second try yielded a much richer and denser sponge with, of course, a stronger chocolate flavour. Instead of using instant coffee dissolved in hot water, I used espresso when making the sponge, and this time, I added another additional 1/2 teaspoon of instant coffee to give it a much stronger coffee flavour.

The mascarpone cheese filling is made by whipping the cheese with a little Baileys and then mixed with whipped cream and grated chocolate. This cream I made one day ahead and kept it refrigerated until I'm ready to fill the cake. For the topping, I used a sour cream chocolate ganache that I made a few months back while baking my Baileys Irish Cream Cake. From the frozen batch of ganache that I have at home, I scooped out three heaping tablespoonfuls of the frozen ganache and mixed with the leftover mascarpone cheese filling (minimize wastage!) to yield a smooth consistency before spreading it on top of the cake. Then I cut the cake into slices before decorating with chocolate-covered coffee beans.

This cake will not fill your mouth with sweetness. In fact the sweetness is just right to me. The cake has a very strong coffee and chocolate taste. The Baileys can actually be substituted with vanilla if one prefers a non-alcoholic version of the cake. I would actually fill and top the cake and cut them into slices and refrigerate a little for the topping to set before serving. The cake slices will then look neat and classy. I can really see the reflection of the coffee bean on the ganache.

One thing I'm still trying to perfect is the splitting of the cake into half horizontally. The cake is not split into equal halves at all (as can be seen from both photos). But I guess the taste make it all up~! :D

Cappuccino Coffee Cake (makes 16 pieces)

Cake
3 tablespoons espresso
6 ounces plain chocolate
5 eggs, separated
3/4 cup sugar
1/2 teaspoon cream of tartar

Mascarpone Cheese Filling
3/8 cup double cream (whipping cream)
1 tablespoon sugar
4 ounces mascarpone cheese, softened (1/2 cup)
1 tablespoon Baileys Irish Cream Caramel
1/2 ounce plain chocolate, grated

Sour Cream Chocolate Ganache
3 ounces bitter-sweet chocolate
3 1/2 ounces light sour cream, at room temperature
1 teaspoon Baileys Irish Cream Caramel
Preheat oven to 180 degrees Celsius. Grease and line the bottom of a 9-inch square tin with non-stick baking paper.

CAKE: Heat the chocolate and espresso in a double-boiler till the chocolate has melted and the mixture is smooth. Using an electric mixer, whisk egg yolks and sugar till thick and pale, 6 minutes. Stir in the melted chocolate mixture and whisk on slow till just blended. Whisk the egg whites with the cream of tartar in a separate bowl until the egg whites are fairly stiff and fold 1/3 into chocolate mixture to lighten it. Then fold in the remaining egg whites. Pour the batter into prepared tin and bake for 30 -35 minutes or until a skewer comes out clean when poked into the centre of the cake. Let the cake cool for a minute in the tin then turn the cake out onto a rack, peel off the baking paper and let cool completely.

FILLING: Whip the cream with sugar till soft peaks form. Beat mascarpone cheese and liqueur in a separate bowl till fully incorporated then stir in the grated chocolate. Fold in the whipped cream and chill till ready to use.

GANACHE: Melt the chocolate in a double-boiler. Remove the chocolate from heat and let cool slightly. Vigorously whisk in sour cream until mixture is thick and spreadable. Stir in liqueur. Set aside.

ASSEMBLY: Split the cake into half and sandwich with the filling. Stir remaining filling with ganache and spread the ganache over the top. Slice into 16 pieces, wiping the knife clean between each cut, and top each piece with a chocolate-covered coffee beans. Refrigerate till the top is firm. Remove from the fridge 15 minutes before serving.

Make Ahead
~Prepare the mascarpone cheese filling and sour cream chocolate ganache a day ahead and keep them refrigerated until needed. The ganache can be made ahead and be frozen for up to 6 months. Remove to thaw in the refrigerator the day before.

Variations
~Use Baileys Irish Cream instead of Baileys Irish Cream Caramel.
~No espresso? Substitute by dissolving 1 tablespoon instant coffee in 3 tablespoons hot water.
~Substitute mascarpone cheese with cream cheese to make Cream Cheese Filling.
~Instead of flavouring the filling and ganache with Baileys, substitute with Tia Maria.

And this is how the cake looks like for my second try (after refrigerating a little):

The cake slices are so not equal! Better luck (and skill) to myself next time! :D Enjoy! :D

I have two versions that I use, one uses brandy but this one uses wines and vodka and is surprisingly complex in flavor.

Version One

1-1/2 lbs raspberries, picked clean and washed
1 cup raw sugar
1 1/2 cup Riesling
1-1/2 cup Pinot Noir
1-1/2 cups 100 proof vodka
2 cups water
1/2 tsp lemon zest

crush the berries with the sugar in a bowl and let stand for 1 hour. Transfer to a clean 2 quart jar and add the wines, vodka and water. Cover and rest in a cool dark place for 3-4 days. Give the jar a shake 2-3 time per day.

Strain the solids from the mixture and discard solids. Pour liquor into a clean 2 quart jar and let it stand 7-10 days. Filter through cheesecloth into the final container (yields a bit more than 1-1/4 quart liqueur) and let it rest in a coll dark place for 1 month before serving.

serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

A friend of mine made a trip to Hawaii a month or so ago and brought back a bottle of Mango Rico Liqueur as a gift for my birthday.  I had been searching for real mango liqueur locally and online, but had been coming up empty handed.  The Mango Rico was not only a perfect gift, it is completely wonderful!  It is so light and delicate; it barely breezes by the taste buds.  Although this is a liqueur, the sweetness is extremely low key.  I have had a difficult time playing with it in cocktails due to the delicate flavor.  The mango seems to disappear in every cocktail no matter the ratio. 

Then I began thinking of Van Gogh Vodka.  Van Gogh makes a rich line of super premium flavored vodkas that are extra special.  I have not tried every flavor Van Gogh creates, but the ones I have are spectacular.  Van Gogh appears to have seventeen flavored vodkas, three of which contain special Van Gogh color; Acai-Blueberry (which I am eager to try), Double Espresso Vodka (my favorite) and Pomegranate (a holiday must).    The Classic 80-proof Van Gogh Vodka and Van Gogh Gin can not be forgotten. 

I picked up a bottle of Van Gogh Pineapple Vodka not too long ago.  My taste buds can not handle too much bottled pineapple juice due to the acidity.  However, there are an astounding number of cocktails with pineapple in them.  I am always on the lookout for something to tweak a cocktail or take the place of something else.  The Van Gogh Pineapple Vodka has been just the pineapple flavor I have needed in place of pineapple juice on occasion.  It is subtle and light, yet the flavor is carried throughout this super premium vodka.  The Van Gogh Pineapple Vodka is definitely one anyone could sip neat, straight up or on the rocks, but my delight is in dreaming up new cocktails.  This is exactly what I did with the Mango Rico Liqueur and Van Gogh Pineapple Vodka.

Man-Gogh Rico

1/2 ounce Mango Rico Liqueur

6 One Inch Chunks Fresh Pineapple

2 ounces Van Gogh Pineapple Vodka

Garnish:  Speared piece of dried mango or small cubes of alternating pineapple and mango on a skewer

Muddle six pieces of fresh pineapple and Mango Rico Liqueur in the bottom of cocktail shaker.  Add in Van Gogh Pineapple Vodka and cracked ice.  Shake ten to fifteen seconds or until cold and frothy.  Strain into a well chilled martini glass.  Garnish with desired garnish. 

Van Gogh Vodka has a wealth of Pineapple Vodka recipes on their site.  The two below appear on the main page for the Pineapple Vodka.  With further search eight more pages of Pineapple Vodka recipes appear.  I have added those recipes to my pages section under Van Gogh Pineapple Vodka Recipes.  I will endeavor to add more recipes for their other flavored vodkas as well.  Until then, be sure to have a look around the Van Gogh Vodka site.  There is so much to see and learn on their site. 

Slippery Banana Pineapple Martini

1 1/2 oz Van Gogh Banana Vodka

3/4 oz. Van Gogh Pineapple Vodka

1/4 oz. Cointreau

2 oz. Orange Juice

Pour ingredients into a cocktail shaker with crushed ice.  Shake vigorously.  Strain into a martini glass. 

The QueenTini

2 oz. Van Gogh Pineapple Vodka

2 oz. lemonade

splash grenadine

Pour ingredients into a cocktail shaker with crushed ice.  Shake vigorously.  Strain into a martini glass. 

Care for something unique and a little on the zany side?  Look no further than the National Shot of Hungary.  Zwack is reported to be MOST GOOD by some.  Find out for yourself.  However, you may have to search high and low.  At the moment Zwack is only available in New York and Ohio in the U.S. and select online retailers.  For information, recipes and a few reviews look in my pages section under Zwack Liqueur.  Othewise visit the official Zwack site.

If you have tried Zwack Liqueur let me know your thoughts on it. 

Intoxicologist

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Cups brewed coffee
3-4 Tablespoons Frangelico
2 Egg whites
1 Cup custard (low fat or no fat)
350g Low-fat ricotta cheese
1/4 Cup icing sugar
250g Sponge cake fingers
1 Tablespoon cocoa powder

Method

1. Combine coffee and liqueur in dish; COOL.

2. Beat egg-whites until soft peaks.

3. In separate bowl, Beat custard, ricotta, icing sugar until smooth.

4. Fold in egg-whites.

5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used Pyrex.

6. Spread half the mixture on top of biscuits and place another layer of sponge fingers on top;.

7. Refrigerate for minimum of 6 hours or overnight.

8. Sprinkle sifted cocoa on top before serving.

9. NOTE: Strong brewed coffee is suggested.

10. NOTE: Can use Marsala liqueur or Kahlua or no liqueur at all.

11. NOTE: Can add 200g strawberries or raspberries to custard mixture.

All photos taken by me unless otherwise stated.

Looking for a creamy, seductive, sensual and pure liqueur experience?  Look no further.  Newly released Castries Crème claims to be all that and more.  It is the perfect liqueur to start your day in coffee or hot chocolate or end the evening as decadence in a cocktail glass. 

Castries Crème Press Release and Castries Mixology (recipe) pages have just been added with press release information, tasting notes and recipes for this delightful, unique rum based liqueur.  For more information and spectacular photos of St. Lucia as well as more links to exotic destinations accessed through the recipes, click on the official Castries Crème site. 

My take on Castries will be coming shortly.  In the mean time, take a look around and see what is new exciting on the liquor front. 

Morandi стартират 2004-та, първия сингъл Love Me е изцяло на английски език и парчето жъне неочаквани успех. Иначе това са двама приятели - Мариус Мога и Ранди. Колкото и да е странно парчето Love е записано доста естествено - никой не е предполага че това ще стане хит по клубовете. След това излиза на бял свят и албума им Reverse. Стиловете в него са диско фънк, chill out и клубно звучене.
Моранди 3 пъти са номинирани на румънските MTV music awards за 2005-та, а именно , най-добра песен, денс-проект и дебют.

Дотук толкова, стига сме дрънкали - ако искате да ги видите и чуете - мястото е клуб Retro Club Liqueur - София 6-ти Август. За повече информация - посещавайте zavedenia.com и clubliqueur.com.

Pick me up! That's what Tiramisu means in Italian. I've had two failed attempts in making Tiramisu before, but this time, I really did my homework. I looked up tons of videos and read up tons of websites just so that this time, the Tiramisu would turn out fine. BUT! It didn't turn out fine at all, it turned out to be great!

Tiramisu has always been one of the most popular Italian desserts. Some people couldn't understand what's the hoo-ha revolving around Tiramisu. "It's just cream and coffee and cake!" They would say. Sometimes I myself cannot understand why I like Tiramisu so much, it may be just because Tiramisu has the combination of all things that I like - coffee, cream, chocolate and liquor. Tiramisu is characterised by its delicate and intense taste. It simply just melts in your mouth and you taste all the flavours at one go, with each flavour complementing each other perfectly.

As for the origin of Tiramisu, according to foodtimeline, it was said that:

"Food historians generally date the invention of tiramisu in the 1960s-1970s and acknowledge its zenith of popularity in the 1980s. The first restaurant to serve Tiramisu is generally thought to be El Toula (est. 1968 ) in Italy. Or...was it invented in Baltimore? Either way, the ancestors of this dessert (minus the chocolate and the coffee) are Renaissance-era English trifles, 18th century Tipsy cake and 19th century Zuppa Inglese. Before this? Ancient Romans enjoyed breads steeped in honey, wine and spices."

Tiramisu is traditionally made of Savoiardi dipped in coffee and mascarpone cream. Savoiardi means "from Savoy" in Italian. They are a type of sponge cake (though they taste more like biscuits to me) that has the shape of a large fat finger and hence they are also given the name Lady Finger, which is NOT the vegetable Lady's Finger. I've got a few friends who was shocked when I told them it's made with Lady Finger (they really thought it was the vegetable).

Mascarpone is a triple-creme cheese that is made from a generally low-fat content fresh cream. Apparently it's made from the milk of cows that have been fed with special grasses that are filled with fresh herbs and flowers (how true this is I'm not very sure, but this is what I found on this website). It is generally used alone or in zabaglione. Zabaglione (from kuali.com) is an Italian warm and foamy dessert that is made by whisking egg yolks, sugar and dessert wine (normally Marsala) over a pan of simmering water until the mixture is thick and frothy. You'll see a picture of it below later.

The Lady Fingers that I used is from the brand VICENZI (number 1), which is available in hypermarkets. I got mine from NTUC Xtra at Ang Mo Kio HUB. Other ingredients that is required in this recipe are:

2: Bulla Cream
3: Caster Sugar
4: Mascarpone Cheese (brand is MAURI, available in supermarkets)
5: Baileys Irish Cream (I used Caramel)
6: Eggs
7: Rum Flavour
8: Cocoa Powder

I made two types of Tiramisu at one go. One flavoured with Baileys and the other with rum. The original recipe called for Marsala and rum and since I do not have Marsala at home, I decided to do a little experiment with just Baileys and rum. The Baileys was added in almost every part of the recipe - the mascarpone, the zabaglione and the coffee while the rum flavour was added only in the mascarpone. Except for the Bulla Cream, all other ingredients are at room temperature.

Firstly I whipped the Bulla Cream till soft peaks formed using an electric mixer and then kept the whipped cream refrigerated. The Bulla Cream, the blue bowl and the beaters were refrigerated till chilled before I start whipping the cream (do not let the cream to sit out of the refrigerator for too long). I set the bowl of cream over another bowl of ice water so that the cream will not split and form butter (as seen from the photo on the left).

Next I cleaned the beaters and beat the mascarpone cheese with sugar and flavouring (one with Baileys, one with rum flavour). Then I set it aside while I make the coffee and zabaglione.

For the coffee, I used SUZUKI Coffee - Italian Espresso. To ensure that the Lady Fingers will soak up the coffee evenly, the coffee has to be warm when dipping the Lady Fingers into the coffee, so do not make the coffee too early. As it is espresso, I sweetened the coffee with half a tablespoon of sugar. For the Baileys version of Tiramisu, the coffee was also flavoured with Baileys.

The zabaglione was made by whisking egg yolk with sugar and flavouring in a heat-proof bowl that is set over a pan of simmering water (do not let the water touch the bottom of the bowl, the distance between the bottom of the bowl and the water surface should be around 1 inch). I whisked the mixture manually for 5 minutes before removing them from the heat and continue whisking them until they holds a trail when dropped from the whisk (which I believe looks like that in the photo below). The zabaglione has a tendency to harden at the sides of the bowl so I had to keep scrapping the sides frequently.

Here's a photo of how the resulting zabaglione looks like:

Next was the mixing of all the mixture together and then the layering of the Tiramisu and then the refrigeration.

The plus point about this recipe that I used is that not a lot of eggs is used. For a 4-servings size of Tiramisu (which is the recipe below), it only requires 1 egg, unlike some recipes that requires up to 4 to 6 eggs which, to me, is pretty scary. In addition, only half a package of VICENZI (12 Lady Fingers) is required for a 4-servings size. The servings actually depend much on own liking and preference, but in my humble opinion, such a creamy dessert should be served in small portions such that it will leave people craving for more but not let them be overwhelmed by the taste.

The verdict? It was a draw between the rum and Baileys Tiramisu. I personally like the Baileys version better but I guess it depends very much on you yourself. :D Making Tiramisu is indeed challenging yet fun at the same time. It may be a little time consuming, but the end-results are definitely worth it when you see others enjoying what you've made.

I'll leave you with the Baileys version of Tiramisu, but I'll note the variation at the end of the recipe. :D

Baileys Tiramisu (serves 4)
(adapted from Food & Travel - Tiramisu with Raspberries)

150grams double cream
125grams mascarpone cheese
3 tablespoons caster sugar
3 tablespoons Baileys Irish Cream
1 egg yolk
50ml Italian espresso coffee, warm
12 Savoiardi (Lady Fingers)
Cocoa powder, for dusting

1. Beat double cream till soft peaks formed. Keep it refrigerated.
2. Beat mascarpone cheese with 1 and 1/2 tablespoons of sugar till incorporated, then beat in 1 tablespoon of Baileys. Set aside.
3. Combine egg yolk, 1 tablespoon sugar and 1 tablespoon Baileys in a heat-proof bowl. Whisk till blended. Set the bowl over a pan of simmering water and whisk till glossy and pale, light and fluffy for 5 minutes. Remove from heat and whisk until the mixture holds a trail when dropped from the whisk. Whisk till cool. This is called zabaglione.
4. Fold in the whipped cream into the zabaglione and then mix the zabaglione mixture into the mascarpone mixture.
5. Pour the warm espresso into a shallow bowl and sweetened with remaining half a tablespoon of sugar and stir in remaining tablespoon of Baileys. Dip the Savoiardi into the coffee quickly (once on each side only) and arrange 6 in the bottom of the serving dish. (Use a serving dish that can fit 6 Savoiardi snugly)
6. Trickle or brush some espresso on the centre of the Savoiardi. Dust with a layer of cocoa powder. Spoon half of the zabaglione mixture and spread evenly. Repeat another layer, topping with zabaglione mixture and a thick layer of cocoa powder.
7. Cover with plastic wrap (cling film) and refrigerate for at least 3 hours for the flavours to develop.
8. 10 - 15 minutes prior to serving, freeze the Tiramisu before cutting it into serving size. This will ensure neat cuts in your tiramisu. Lift the Tiramisu out and transfer to a serving plate. Dust with extra cocoa and serve immediately.

Rum-variation
Omit all Baileys used and beat in 1 teaspoon of rum flavour (or 1 tablespoon dark rum) into the mascarpone cheese.
True-Italian-variation
Substitute all of the Baileys with Marsala wine (using the same ratio) and beat in additional 1 tablespoon dark rum into the mascarpone cheese.

Tips
~Do not dip the Savoiardi into the espresso for too long otherwise the resulting Savoiardi will become very soggy and wet. Just give it a roll in the espresso and lift it out immediately.
~It is best to refrigerate the Tiramisu at least overnight in order for the flavours to develop fully. To be refrigerated for up to 2 days only due to raw eggs in the recipe.
~Keep leftover Tiramisu in the refrigerator covered otherwise it will dry out easily.

Pick me up! :D

High Spirits, and Growing

This relatively volatile industry has never been so regulated. Tabs are kept through taxes, which over the last 28 years have increased on average every two months! No wonder it is highly concentrated, with extremely high barriers to entry, and brand recognition being the theme of power. Technology changes are also occurring, primarily in expensive production facilities. An ever-increasing range of products, especially spirit based ready-to-drink beverages, is ensuring this industry keeps growing.

IBISWORLD INDUSTRY MARKET RESEARCH REPORT

This is the replacement for April 2007 edition of Liqueur & Spirits Production in the US report.

Industry Market Research Synopsis

This Industry Market Research report provides a detailed analysis of the Liqueur & Spirits Production in the US industry, including key growth trends, statistics, forecasts, the competitive environment including market shares and the key issues facing the industry.

Industry Definition

The Liqueur & Spirits Production in the US industry acquires a range of ingredients such as grains and sugar which are distilled into alcoholic spirit beverages and packaged (in purchased glass bottles) before being sold to liquor wholesalers, bars, casinos, restaurants, hotels and other retail stores.This industry comprises establishments primarily engaged in one or more of the following: (1) distilling potable liquors (except brandies); (2) distilling and blending liquors; and (3) blending and mixing liquors and other ingredients.

Report Contents

The Key Statistics chapter provides the key indicators for the industry for at least the last three years. The statistics included are industry revenue, industry gross product, employment, establishments, exports, imports, domestic demand and total wages.

The Market Characteristics chapter covers the following: Market Size, Linkages, Demand Determinants, Domestic and International Markets, Basis of Competition and Life Cycle. The Market Size section gives the size of the domestic market as well as the size of the export market. The Linkages section lists the industry's major supplier and major customer industries. The Demand Determinants section lists the key factors which are likely to cause demand to rise or fall. The Domestic and International Markets section defines the market for the products and services of the industry. This section provides the size of the domestic market and the proportion accounted for by imports and exports and trends in the levels of imports and exports. The Basis of Competition section outlines the key types of competition between firms within the industry as well as highlighting competition from substitute products in alternative industries. The Life Cycle section provides an analysis of which stage of development the industry is at.

The Segmentation chapter covers the following: Products and Service Segmentation, Major Market Segments, Industry Concentration and Geographic Spread. The Products and Service Segmentation section details the key products and/or services provided by this industry, highlighting the most important where possible to demonstrate which have a more significant influence over industry results as a whole. The Major Market Segments section details the key client industries and/or groups as well as giving an indication as to which of these are the most important to the industry. The Industry Concentration section provides an indicator of how much industry revenue is accounted for by the top four players. The Geographic Spread section provides a guide to the regional share of industry revenue/gross product.

http://www.bharatbook.com/detail.asp?id=76750

My best friend in Hong Kong told me that recently she is making smoothies regularly, she said they are tasty, nutritious and filling. I thought it's a good idea and try to make some at home. I would make this for breakfast during weekends using banana, strawberry and milk. Later I bought a book called: Smoothies, Blends & Shakes by Suzannah Olivier & Joanna Farrow. It's a great book with lots of attractive pictures and I learnt more variations about smoothies.

However, when you spontaneously want a drink and do not have everything described in the recipe, what would you do?

I would look into my kitchen and see what I have at home and make a twist. That evening, I fancied an alcoholic smoothie. Probably due to the recent vacation in the Caribbean-Bahamas where you can find the typical Bahamian style of smoothies which contain rum, I was probably still missing the beautiful beaches, sunshine and dolphins. My version of smoothie brings back our good memories in Bahamas.

Make 3 glasses

Ingredients:

• 4 halves peaches (fresh or canned)
• 50ml peach juice from the can
• 200ml freshly squeezed orange juice
• 150g frozen strawberries
• 1 banana
• 10 ice cubes (I have run out of ice that day & I have substituted with lime sorbet)
• 2 shots Barcadi rum
• 2 shots Archers (peach liqueur)
• mint leaves for garnish

 * You can make a non-alcoholic version by taking out the liqueurs in the recipe.

Method:

1. Using a blender, whiz up all the ingredients until smooth.
2. Pour to glasses, decorate with straws and mint leaves.

Normally I would use fresh strawberries but as I mentioned, I spontaneously felt like to have a nice drink  one evening. And without fresh strawberries and ice cubes, I replaced with frozen strawberries and lime sorbet, this was how I solved the problem and still had a great drink.

Give a shot, it is a refreshing drink for hot summer days!!! Alcoholic version for adults and non-alcoholic version for kids.

Averna has a rich heritage beginning with Benedictine friars, honors bestowed by kings and the proud privilege to be identified as Sicily’s first licensed spirit.  Today the company, Fratelli Averna S.p.A., is run by the fourth generation of the Averna family and now includes the Friulian winery Villa Frattina and Piedmont confectioner Pernigotti.  By remaining firm to the traditions in which it was founded, Averna has grown and remained the number one spirit brand in Italy and leading Italian Amaro in markets around the world. 

What is this Averna Amaro?  Simply; an after-dinner drink or digestivo.  However, there is nothing simple about this complex liqueur.  Averna is a complex spirit distilled from a delicate balance of flowers, herbs, dried fruits, spices and licorice with a touch of caramel.  This produces a full-bodied, bitter sweet finish to the taste buds.  Despite its classification as a digestivo, this liqueur is anything but. 

I tried the Averna four ways:  traditionally on the rocks, in Duggan McDonnell’s signature cocktail the Vertigo, and in two more cocktails supplied by the company; the Intercontinental and Sicilian Triangle. 

Averna on the rocks is a delicious blend of botanicals, luxuriantly textured and pleasantly composed which leave a unique balance of smooth bitter sweetness in its finish on the palate.  My experiences with after-dinner digestivos thus far have not had the polish in completion that Averna has mastered.  This is a beautifully, full bodied, complex sipping spirit. 

The Vertigo is a refreshing highball drink made with ginger ale and a splash of lemon juice.  At first sip I thought it was average, but I built the drink in incorrect order and forgot to slip in a stir stick.  The Averna is a heavy aperitif, so it stays at the bottom of the glass if it is added first and time is not taken to gently stir.  My second sip was absolutely delightful.  There is a reason this is Duggan McDonnell’s signature cocktail.  The ginger ale is light enough to allow the Averna all of the glory in this drink with the perfect balance of lemon to give it that spring/summer feel. 

The Intercontinental caught my eye in the recipe listings due to its use of maraschino liqueur and cognac.  The most common cocktail reference for maraschino liqueur is the Papa Doble or Hemingway Daiquiri.  A delicious cocktail if you have not tried one.  The intercontinental is very rich in color but comes across entirely too sweet for my tastes.  Possibly if some lemon juice were added to lend some tartness to the cocktail this could be cured.  I am not sure.  However, the Averna shines through magnificently and the maraschino liqueur is a perfect addition.  They both blend together well on the palate.  My thought is there are more cocktails to be rendered from the Averna and maraschino matchmaking. 

For a bit of exotic, tropical fun the Sicilian Triangle is a must try on anyone’s Averna cocktail list.  It has a mix of rum and fruit juices along with the Averna to stir up good times.  With such a diverse blend of flavoring to this cocktail I was a little undecided as to whether the Averna would be able to hold its own in the drink.  With the first sip, pineapple is the primary flavor tasted.  Given only a moment, the lone pineapple flavor disappears leaving the real flavor of the cocktail to linger on the palate.  Once again, the Averna displays its true character throughout, leaving a well rounded mixed drink to enjoy in true Sicilian style.

Left to stand alone and sip or to rise above the rest in a cocktail glass, Averna definitely leaves its unique stamp on the spirit world.  With the unique flavor profile of this particular bitter sweet aperitif and its exceptional mixability, it is understandable how Averna has stood the test of time through four generations and is still the leading favorite Amaro of Italy.

Vertigo

1/2 ounce Lemon Juice

Ginger Ale

2 ounces Averna

Lime Wedge for Garnish

Stir lemon juice and ginger ale over ice in a highball glass leaving room for Averna.  Float Averna and garnish with a lime wedge.

Intercontinental

1 ounce Averna

1 ounce Cognac

1/2 ounce Maraschino Liqueur

Orange Twist for Garnish

Combine all ingredients in a shaker and stir 30 times over ice.  Strain into cocktail glass and garnish with an orange twist.  (This one is a bit sweet.  Try adding a quarter ounce of lemon juice for tart or decrease the maraschino liqueur.  This is an excellent cocktail to tweak to your liking.)

Sicilian Triangle

2 ounces Averna

1 ounce White Rum

1 ounce Pomegranate Juice

1/2 ounce Orange Juice

1/2 ounce Lemon Juice

Splash of Pineapple Juice

Pineapple Wedge for Garnish

Combine all ingredients into a cocktail shaker and shake vigorously over ice.  Strain into a cocktail glass and garnish with a pineapple wedge. (I used approximately 1/4 ounce of pineapple juice or less as a splash.)

More information may be found about Averna, the HAVE campaign and Averna Cocktails recipes by clicking on the links or looking to the “Pages” section for press releases and recipes.

LIQUEURS

Alcohol by volume / Calories / Grams of Carbohydrates Per 1.5 ounce

• 99 Apples(dm)                                               8.1 grams / 72 calories
• 99 Bananas(dm)                                             8.1 grams / 91 calories
• 99 Blackberries(dm)                                       8.1 grams / 72 calories
• 99 Oranges(dm)                                             11 grams / 103 calories
• Absente Herbal Liqueur(dm)                           11 grams / 103 calories
• Absinth Absinthe Herbal Liqueur(dm)               11 grams / 103 calories
• Aftershock Cool Citrus Mint(dm)                      9 grams / 72 calories
• Aftershock Hot & Cool Cinnamon(dm)              11 grams / 103 calories
• Aftershock Thermal Bite Spice(dm)                 11 grams / 103 calories
• Agavero Tequila Liqueur(dm)                          11 grams / 103 calories
• Alize Bleu Liqueur(dm)                                   11 grams / 103 calories
• Alize Cognac(dm)                                          2 grams / 69 calories
• Alize Gold Passion Liqueur(dm)                       11 grams / 103 calories
• Alize Red Passion Liqueur(dm)                        11 grams / 103 calories
• Alize Wild Passion Liqueur (dm)                      11 grams / 103 calories
• Allen’s Coffee Brandy(dm)                              11 grams / 103 calories
• Amade ChocOrange Liqueur(dm)                     11 grams / 103 calories
• Amaretto(dm)                                               17 grams
• Amer Picon Orange Bitters(dm)                       13 grams / 135 calories
• Angostura Bitters(dm)                                    13 grams / 135 calories
• Anis(dm)                                                       11 grams / 103 calories
• Anisette(dm)                                                 11 grams
• Aperol Orange Bitters(dm)                              11 grams / 103 calories
• Apfelkorn Liqueur(dm)                                   11 grams / 103 calories
• Apricot Schnapps(dm)                                    11 grams / 103 calories
• Archers Peach Schnapps(dm)                          6.6 grams / 72 calories
• Aristocrat Triple Sec(dm)                                11 grams / 103 calories
• Armagnac(dm)                                               0 grams
• Avalanche Peppermint Schnapps(dm)              7.4 grams / 83 calories
• B & B Benedictine(dm)                                   5 grams / 90 calories
• Baileys Original Irish Cream is a unique marriage of fresh dairy cream, Irish whiskey, finest spirits and natural flavors.  17% alc       

144 cal / 11 gram carb / 5.7 gram fat

• Baja Luna Black Raspberry Liqueur(dm)           11 grams / 103 calories
• Baja Rosa