The Village Bistro in Milford welcomed Brescome Barton and Scott Fitzgerald, Remy Cointreau National Brand Ambassador, for a mixology seminar on May 16, 2017. Fitzgerald featured Mount Gay Black Barrel Rum, Cointreau and Botanist Gin in six different cocktails to show the versatility of each spirit and highlight the stories behind each brand for the Brescome Barton sales team, trade guests and accounts. Fitzgerald created a Maple Old Fashioned and a Jalapeno Pineapple Daiquiri using Mount Gay Black Barrel; a Cointreau Rasp-Rickey and a Corpse Reviver #2, which used Cointreau and Botanist Gin; the Cacao Negroni with Botanist Gin and Campari; and lastly, the Berry Smash with Botanist Gin. Fitzgerald reinforced using “simple ingredients” such as berries, mint, citrus juices and simple syrup to create inventive cocktails ready for the consumer in seconds. After the seminar, trade guests spoke with Fitzgerald to share experiences and discuss cocktails. The Village Bistro provided light fare to pair with the spirits.
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- Scott Fitzgerald, National Brand Ambassador, Remy Cointreau, led the mixology seminar for trade guests at The Village Bistro in Milford.
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- Scott Fitzgerald, National Brand Ambassador, Remy Cointreau talking about the Corpse Reviver #2, consisting of 1 oz. Cointreau, 1 oz. Botanist Gin, 1 oz. Lillet Blanc and 1 oz. lemon juice.
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- Fitzgerald created the Jalapeno Pineapple Daiquiri using 2 oz. Mount Gay Barbados Rum, 1 oz. pineapple juice, 1 oz. lime juice, 1 oz. simple syrup and 4 jalapeno slices. He suggested bartenders “get creative with sweet and spicy” flavors in cocktails for summer menus.
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- Cointreau, an orange liqueur with 160 years of history, is produced in Angers, France and is 100% naturally made from orange peels, water, sugar and alcohol. It is the most concentrated liqueur in essential orange oils.
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- The Botanist Islay Dry Gin is produced with nine classic gin botanicals and then combined with 22 local herbs and flowers found in the hills, shores and bogs on the Isle of Islay. The Botanist Gin is produced and distilled at Islay’s Bruichladdich Distillery.
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- Mount Gay Black Barrel Rum is aged in toasted bourbon oak barrels and then finished in charred oak bourbon barrels to create a bold, complex taste. This aging technique releases aromas of spice blended with oaky vanilla and almond tones.
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- Fitzgerald created the Cointreau Rasp-Rickey, using 2 oz. Cointreau, 1 oz. lime juice, 6 raspberries, 1 rosemary sprig, and soda to fill the glass.
