Disaronno Mixologist and Brand Amabasador Mr. Paul Sevigny 10.10.2013 Disaronno Mixologist and Brand Amabasador Mr. Paul Sevigny gave a 2 hour long workshop to local bartenders during which they received tips and tricks on how to make the best Disaronno and Tia Maria Cocktails. One of the cocktails taught during the workshop was the famous Disaronno Sour. Alongside this classic signature drink, the bartenders also learned how to make different vitiations to this drink and a number of new cocktails. At the end of the class, the guests were very surprised with the unique new combinations and various flavors that emerged during mixing. Paul is currently in United States Brand Ambassador for Disaronno and Tia Maria. Formerly behind the bar at …show more content…
Paul Sevigny gave a 2 hour long workshop to local bartenders during which they received tips and tricks on how to make the best Disaronno and Tia Maria Cocktails. One of the cocktails taught during the workshop was the famous Disaronno Sour. Alongside this classic signature drink, the bartenders also learned how to make different vitiations to this drink and a number of new cocktails. At the end of the class, the guests were very surprised with the unique new combinations and various flavors that emerged during mixing. Paul is currently in United States Brand Ambassador for Disaronno and Tia Maria. Formerly behind the bar at the Florida Room in the iconic Delano Hotel in Miami Beach, Paul has over 15 years of experienced in the hospitality industry. He has consulted on beverage programs for high profile clients such as GHM Americas Hotel Group, Morgan’s Hotel Group, Table 8 Restaurant Group, Fontainebleau Miami, The Betsy Hotel, and OSI Restaurants to name a few. Paul has won multiple cocktail competitions including 42 below world cup (finalist), Bombay Sapphire/GQ most inspired bartender (finalist), and as a U.S. finalist in the Cherry Heering world cocktail
The article “Chemistry of Winemaking: A unique Lecture Demonstration” by L. B. Church of the State University of New York, seeks to demonstrate how the winemaking process can be used as a teaching tool. Found in the Journal of Chemical Education, the text uses an instructive and formal tone while discussing the process and how it might relate to the classroom. His rhetoric leans heavily toward the use of logic. Aimed at chemistry teachers, the article refrains from using step-by-step demonstrations of each and every process, and instead discusses the use of common techniques that could be used within the framework of winemaking. By guiding the readers through the general process, the author makes it seem logical and easy to implement a demonstration that would capture and maintain the interest of students.
Saison. Oh, Saison. Do you have to say Saison like Frenchmen? Vidal Saison? Rinse and repeat?. Look I’m going to be blunt, I dont typically try Saison. I feel less American when I say the word Saison. I know, I know its the French word for season. Which means nothing to many breweries because its what ever they want it to be anyway. I digress, upon imbibing of this magical elixir as part of my meal , it was a great palette cleanser for what was ahead. Lots of floral, and citrus, orange and light spice.. Refreshing, is really what it
The history of the original recipe of limoncello comes form many legends over the years. Its paternity is competed by Sorrentini, Amalfitani and Capresi. In small plots of kilometers, three populations boast of a production of limoncello passed on by various generations. In Capri, someone says that its origins are linked to the events of the family of the businessman Massimo Canale who, in 1988, registered the first trademark “Limoncello”. The liquor was born at the beginning of the 1900’s, in a small boarding house of the island Azzurra, where the lady Maria Antonia Farace took care of a rigorous garden of lemons and oranges. The nephew, during the post-war period, opened a bar near Alex Munte’s villa. The specialty of that bar was the lemon liqu...
Moonshining is the stuff of legends – from NASCAR greats to the Dukes of Hazzard, from Elliot Ness and Al Capone to bathtub gin and homebrew, stories of Grandpa’s backyard still are still told today. While the truth is often unknown, the stories of moonshine have some kernels of truth at their heart. Though we think of it often in connection with Depression Era Cheep Liqour” the truth is that modern moonshine is experiencing a renaissance – more and more people are interested and experimenting today, and retailers know it.
We can't let it slip by without a mention... Roy Rogers has a squeaky clean non-alcoholic mixed drink named for him.... THE ROY ROGERS made with cola and grenadine syrup, garnished with a maraschino
The mission of Monster Beverage Corp. is “to satisfy consumers' needs for superior quality and great tasting, healthy, natural and functional beverages. Our beverages will be positioned as an upscale brand and will often be marketed at a premium for competitive mainstream products.”
relationship you can say. Paul Fisher is a Tangerine middle schooler. He has made a lot
Before I took a sip, I recognized a familiar smell, one I really couldn’t my finger on. It wasn’t Pepsi and I knew it wasn’t Sprite. Then it hit me, I was being offered alcohol. I was only a freshman, and I was being offered a glass of alcohol. My first glass of alcohol. I could not believe it.
The cocktail becoming the great American drink is no accident, as claimed by Kimball in her article. “Yo-ho-ho and a bottle of rum” had to lead somewhere, and colonists who were already naturally eager to drink as they had at home were bound to be the creative minds behind its invention. With wine difficult to obtain due to price and beer not subsisting in northern climates, the rigors and loneliness of life tended to foster a taste for spirits – something easily distilled and found in cookbooks on the shelf. Although rum had become thought of hostile, it was cheap and easily acquired. And no sooner do people get a taste for rum were they mixing it with other liquors and flavors. Thus the start of the earliest concepts of cocktails.
In the light of the recent posture of many individuals on what they eat, we have taken the time to make us what balances your meal. We discovered that beyond the conventional food, you can enjoy your sumptuous ice cream as a unique dessert. This has made us work on our product to match your tastes and preference. Each flavor is an expression of our expertise and precision in ruling the market. We have the end consumer in mind in everything we do. We are proud that state that we have made huge investments to keep you enjoying rave moments with each taste of our Ice Cream. The name that would be etched in gold based on our drive is
It has been said that Kool-Aid makes the world go 'round. Let it be advised, however, that without the proper tools and directions, the great American beverage is nothing more than an envelope of unsweetened powder. There are five simple steps to create this candy-tasting concoction.
The next time you walk into a bar and see that all the elements seem to be at balance and the bartender is smiling ear to ear, you'll know that this will be the bar you'll stay at. The Social Drinker came early and set the stage by drinking with the Outcast, making him socially acceptable. The Freshman has already been kicked out for dropping his third beer and The Fish Out Of Water is starting drinking games, all the while, Huey Lewis And The News is blaring from the speakers. A bartender dreams of this perfect balance of Bar goers on a nightly basis and here it is at-last.
In Western countries, in bars and other places where alcohol is served (e.g., airplanes, restaurants and nightclubs) many mixed drinks are made by blending a soft drink with hard liquor and serving the drink over ice. One well-known example is the rum and coke, which may also contain lime juice. Some homemade fruit punch recipes, which may or may not contain alcohol, contain a mixture of various fruit juices and soda pop (e.g., ginger ale). At ice cream parlours and 1950s-themed diners, ice cream floats are often
met Paul through a mutual friend at the Garden Fete in Liverpool. Very impressed that Paul could
As a bartender, you will be expected to know the ins and outs of the liquors you are handling, as well as the types of glasses your drinks are to be served in. Learning the different types of liquors and what they mix well with can be a daunting task, but one that is mandatory. Some people who come to your bar may want to try something new, or have a question about what mixes well. While you are not required to provide the most elaborate answ...