2009 Bar Events
Posted: February 4, 2009 Filed under: Events Leave a commentTime to mark your diaries once again!
COCKTAIL & SPIRITS 09, PARIS (10 – 11 MAY 2009)
NEW YORK BAR SHOW (14 – 15 JUN 2009)
BAR 09, LONDON (23 – 24 JUN 2009)
TALES OF THE COCKTAIL, NEW ORLEANS (8 – 12 JULY 2009)
RESTAURANT & BAR, HONG KONG (1 – 3 SEPT 2009)
Ferrero Rocher Infused Vodka
Posted: February 2, 2009 Filed under: Recipes 1 CommentMany people just seem to have a thing for Ferrero chocolates…I guess its sort of a ‘classic’ product we see every now and then on TV commercials. This ball shaped chocolates are popular in countries such as Hong Kong, Malaysia, Canada and Brazil. It is also greatly used by the Chinese community as Lunar New Year gifts, as its gold wrapping represents ‘wealth’ in Chinese culture.
Well, I’ve decided to drop this little ‘balls of wealth’ into a jar of vodka. The result was some what better than expected after 5 days of infusion, as it produces a smooth and silky sensation to the palate with a good dose of hazelnut. So here’s the recipe:
700ml Vodka
2 nos Ferrero Rocher
Technique:
1. Place the Ferrero Rocher chocolates with the vodka into an infusion jug for 5 days.
2. Agitate the content gently (turning it upside down once) everyday.
3. Once you’ve completed the 4 day infusion, strain the content with a cheesecloth into a deep dish baking tray.
4. Place the baking tray into a freezer and allow it to rest for the next 8 hours. This will help freeze up some of the fats and other particles. Strain this frozen particles and specks of ice. Place the infusion into a bottle and keep it chill.
5. The infusion will still look somewhat murky, and I’m still trying to find out how to make it clearer. So if you’ve manage to do so, do share your findings!
6. Serve as a chilled shot or in a Crystal Chocolate Martini.
Crystal Chocolate Martini
20ml Ferrero Rocher Infused Vodka
20ml Vodka
20ml Monin White Chocolate Syrup
Ice Cube
Orange Twist
Mix all ingredients (except orange twist) into a mixing glass and stir. Fine
strain into a chilled martini glass. Rim the martini glass with the orange twist
and drop it into the martini glass.
*As the name suggest it produces a crystal clear martini with a smooth rich chocolaty tone.
Cheers!
BOIRON FRUIT PUREE
Posted: February 2, 2009 Filed under: Product Feature 3 Comments
The guys from Boiron have recently developed an innovative packaging for their fruit purees. Known to be packaged in their 1 kg box/trays, Boiron now produces this squeeze bottles made to specific requirements for the bar operations. This squeeze bottles measure a 17.4 cm(height) and 6.8cm (diameter) and holds up to 480 grams of frozen puree. I find the size and dimension a really good design for the cocktail station as it fits perfectly into the speed rails and ice bin compartments without obstructing your work flow. The vibrant, glossy and bright label is also another plus point. It looks stylish and hygienic to be used in front of customers and furthermore, the bright white labels with an enlarge picture of the fruit makes them easy to spot in a dark or dimly lit bar area. The labels on the bottles also do not wear off after several rounds of washing..so far mine is still intact and looks new! To ensure freshness, there is also a cap for the spout which is attached to the bottled neck. The frozen purees in this squeeze bottles are similar to those in the classic 1 kg box/trays.
Available Flavours: Strawberry, Raspberry, Blackberry, Pomegranate, Mango, Passion Fruit and White Peach
Currently available in : U.A.E. and Taiwan
Soon to be available in : Singapore and Indonesia
fluid alchemy 