Archive for the ‘Tanqueray’ tag

Portland Cocktail Week: Tanqueray Lounge

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During Portland Cocktail Week, Tanqueray sponsored three separate nights of activations. The Tanqueray lounge was a juice lounge for bartenders to relax, unwind, and charge their phones at our charging station. Green Leaf Juicing Company sponsored the juice portion of the lounge with sample giveaways plus a bottle giveaway for each bartender’s favorite juice. Rachel Ford aka “Lady Tanqueray,” hosted a meet and greet to speak to Tanqueray and pass out 50MLs of Tanqueray London Dry that bartenders could add to their choice of juice.

The Sensory Aesthetics of Garniture

Lynette Marrero and Rachel Ford led this two-hour session for two groups of 15 students. The seminar focused on the history of gins, importance of garnitures, and the best methods to prepare garnishes as well as techniques and trends.

Tanqueray Dinner at 23Hoyt

Tanqueray hosted dinner for 35 students, trainers and teachers while Rachel Ford spoke to the four cocktails that were going to be featured that evening. The featured gins of the evening were Tanqueray Bloomsbury, Booth’s, Tanqueray No. TEN and Tanqueary.

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Written by Paige McConney
Paige McConney

November 10th, 2015 at 10:09 am

Introducing World Class Training Labs

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MKTG is proud to be a part of this year’s World Class Training Labs. World Class Labs serve as both workshop and playground where bartenders explore the industry’s most relevant topics and practice new skills, all with the guidance of bartending luminaries. The Labs’ purpose is to honor, elevate and extend the craft of bartending, and the passion for it, throughout the industry. The Labs provide a platform for our Reserve brands to participate and provide “Best in Class” Training to the trade community.

A one day, 3 session, skills and brand training event leverages existing brand training content such as Tanqueray “classics and Ketel One “Food Pairing.”  Each training lab features World Class talent from either US, Global Markets, or Experts who also run seminars on relevant topics such as the Art of Presentation. Attendance at any of the World Class Training Labs satisfies the learning requirement for entering the World Class competition.

During the brand sessions, attendees will have the opportunity to learn about some of the world’s most premium liquors. While learning about Don Julio, Ambassador and participants will travel to a local farm where a local farmer will lead a seminar on fresh ingredients. Ketel One participants will enjoy a hands on food pairing training session while Zacapa Rum participants will sit in on The Art of Show – Unlocking Flavor brand education.

The World Class Training Lab program began in early September and will continue through early February in several US Markets. Take a look below at photos from previous markets and stay tuned to MKTG’s social channels for photo updates as the program continues!

 

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12 Drinks to Make Your Holiday Brighter

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Diageo Post

The holiday season is upon us. However you celebrate, it’s an exciting and crazy time of year – the lights, the gifts, the time with friends and family. The shopping, the wrapping, the cooking. Fighting for a parking space, elbowing for an XBox and clamoring for an aisle seat. Rudolph marathons, office parties, tinsel everywhere, Christmas Carols, the Elf on a Shelf OMG WHAT ARE YOU DOING ON NEW YEAR’S EVE?

Woah, I’m thirsty. Are you thirsty?

Nothing will put you in the holiday spirit like a signature seasonal cocktail in front of the fireplace. Heck, if you don’t have a fireplace, turn on the Yule Log channel (it’s a real thing) and your space heater and grab a blanket and a buddy.

To help, here’s a few drink ideas from our friends at Diageo for the #12DaysofCocktails. And to help guarantee your name will be on the “nice” list after that fit you threw over the aisle seat, you might consider leaving one of these for Santa instead of those milk and cookies.

Johnnie Walker
Johnnie Walker Gilded Punch
1 1/2 ounces Johnnie Walker Gold Label Reserve™
¼ ounce Dolin Blanc Vermouth
¼ ounce Simple Syrup
½ ounce Fresh Squeezed Lemon Juice
1 ounce Brut Champagne
Combine all ingredients except the champagne, in a mixing tin. Shake and strain into a champagne flute. Top with champagne. Garnish with a wide lemon twist. (Recipe courtesy of Andy Seymour for Johnnie Walker)

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Zacapa Solera Hot Cocoa
1 1/4 ounces Zacapa Rum 23
1/2 ounce Pedro Ximenez Sherry
5 ounces Hot Cocoa
Grated Cinnamon and Cracked Pink Peppercorn for Garnish
Combine rum, sherry and hot cocoa into a cocktail shaker. Shake well. Pour contents into glass mug. Garnish with grated cinnamon and pink peppercorn. (Recipe by Lynnette Marrero for Zacapa)

Don Julio Austin Farm to Shaker
Don Julio Mulled Mule
1 1/2 oz Tequila Don Julio Blanco
1 1/2 oz Spiced Apple Cider
1 1/2 oz Ginger Beer
1/4 oz Fresh Lemon Juice
1 dash Apple Bitters
Candied Ginger for Garnish

Build by pouring tequila and lemon juice over fresh ice in a collins glass. Top with equal parts spiced cider and ginger beer. Top with a dash of apple bitters. Garnish with candied ginger. (Recipe courtesy of Marshall Altier for Don Julio)

Ketel Ernestos Way
Ketel One Ernesto’s Way
1 ½ ounces Ketel One® Vodka
½ ounce Fresh Lime Juice
¼ ounce Maraschino Liqueur
1 dash Absinthe
2 ounces Grapefruit Soda
Combine first four ingredients in a mixing glass. Shake with ice and strain into a collins glass filled with ice. Top with grapefruit soda. Garnish with a mint sprig. (Recipe by Michael Martensen for Ketel One)

Tanqueray Alexander
Tanqueray Old Tom Alexander
1 ounce Tanqueray Old Tom
¾ ounce White Crème de Cacao
1 ounce Heavy Cream
Shake and serve up with grated nutmeg as garnish. (Recipe courtesy of Tanqueray)

Don Julio Austin Farm to Shaker
Don Julio Sage & Fig Smash
1 1/2 ounces Tequila Don Julio Reposado
5 Lemon Wedges
1/2 ounce Grenadine
2 slices Mission Fig
2 whole Star Anise
4-5 Sage Leaves
Muddle lemon wedges and star anise with grenadine in a cocktail shaker. Add tequila, sage sprig and 1 slice fig to the cocktail shaker with ice. Shake well. Strain into a rocks glass over ice. Garnish with fig slice, star anise and sage sprig. (Recipe courtesy of Marshall Altier for Don Julio)

Captain Morgans Mustache
Captain Morgan’s Mustache
2 ounces Captain Morgan Original Spiced Rum
1 ounce cola
4 ounces Guinness Stout
Pour rum and cola into a glass. Top with Guinness Stout. (Recipe courtesy of Captain Morgan)

Don Julio Austin Farm to Shaker
Don Julio Siesta
1 1/2 ounces Tequila Don Julio Blanco
1/4 ounce Campari
3/4 ounce Fresh Lime Juice
3/4 ounce Simple Syrup
1/2 ounce Grapefruit Juice
Grapefruit Peel for Garnish
Combine tequila, Campari, fresh lime juice, simple syrup and grapefruit juice in a cocktail shaker with ice. Shake well. Strain contents into a coupe glass. Garnish with a long peel of grapefruit. (Recipe courtesy of Marshall Altier for Don Julio)

Zacapa Vines
Zacapa Vines & Fallen Leaves (Punch – serves 30)
4 cups Zacapa Rum
1/4 cup Orange Liqueur
1 cup Riesling Sparkling Wine, chilled
1 cup Sparkling Water, chilled
1/4 cup Pumpkin Spice Syrup
1 cup Fresh Lemon Juice
Fresh Sage and Cinnamon for Garnish
Combine lemon juice and pumpkin spice syrup into large punch bowl or pitcher and stir. Add in rum, orange liqueur, Riesling and sparkling water and stir gently until blended. Add Ice. Strain into punch glasses. Garnish with fresh sage and cinnamon. (Recipe by Lynnette Marrero for Zacapa)

Captain Snow Storm
Captain Morgan Snow Storm
1¼ ounces Captain Morgan White Rum
1 ounce Rumchata
¼ ounce Rumpleminz
Chocolate Syrup
Fill shaker with ice. Combine ingredients, shake and pour into a glass. Drizzle with chocolate syrup. (Recipe courtesy of Captain Morgan)

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Bulleit Hot Toddy
1.25 oz. Bulleit Bourbon
1 tsp fine grain sugar
2 small clove(s)
1.5 oz. boiling water
Add Bulleit Bourbon, fine grain sugar, and cloves in a mug. Add boiling water. Stir.

Tanqueray Gin Flip2
Tanqueray Gin Flip
1 ¼ ounces Tanqueray® London Dry
½ ounce almond syrup
½ ounce heavy cream
1 egg
3 dashes Angostura bitters
Combine all ingredients in a shaker. Shake vigorously and pour into a coupe glass. Garnish with star anise. (Recipe courtesy of Tanqueray)

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