swingers

August 1, 2005

Hi there,

I'm looking to get in touch with the guys from Precis vodka from several weeks...

Unfortunately, any phone numbers and emails that I got is not anymore available.

Please, could you help me to get some news from them ???

Cheers

January 8, 2005

Admin: threads merged

Hi, Did you heard about the news that Guide Michelin will do a Guide Michelin in New-York ?

Cheers

October 2, 2004

Exactly, The Nolet family distilled vodka but also a kind of dutch gin called genever. The genever is only available in Holland and n fact Ketel One vodka is available in Holland but just in a few places.

Here's an article http://www.mondiale.co.uk/bartender/tastejun04.html

Cheers

September 27, 2004

Here's the website www.corzo.com and here's the article http://www.tequilaaficionado.com/article.php?sid=309.

What a beautiful packaging, looks like a perfume bottle.

February 9, 2004

Lavender mix recipe

15 oz of lime juice

15 oz of lemon juice

20 oz of white sugar

4 teaspoon of lavender flowers

Put in a pan and let boil 2 minutes than removed from fire and let infused 5 minutes.

Blend until smooth and strain in a bottle. Keep in fridge

Provence Lavender'tini from LE MARKET (Paris)

2 oz of Grey Goose Le Citron

3 oz of lavender mix

1 splash of Perrier

January 30, 2004

Hi all,

I heard that Grey Goose and Zygo vodka are actually working on a new project called Wild Goose.

In fact Wild Goose is a mix of Grey Goose l'Orange and Zygo vodka.

Do you have any info about it ?

THANKS

November 25, 2003

Hi,

I just discoverd muscovado sugar, could you please tell me what do you think about this sugar and do you have any cocktails recipes with ?

Thanks

October 27, 2003

Did you try VEDRENNE Supercassis Crème de Cassis Cote d'Or imported by Victoire Imports Co., San Leandro, CA.

Cheers

October 26, 2003

The best brand créme for kir is Cartron.

http://www.cartron.fr/

October 25, 2003

Hi all,

Here in France we made Kir with aligoté white wine.

For the créme we use diferents flavoreds such cassis, pêche, mûre or framboise.

I suggest you to use the double créme if available in your area.

Also, We call kir bourguignon a kir made with red wine such red Merlot.

Cheers

September 16, 2003

Hi,

I'm actualy writing an article about the new gins market, I would like to contact the PR of the company but unfortunately I couldn't find her mail or phone numbers.

If anyone have some info, it will be great.

Thanks

September 1, 2003

Hi,

I suggest you to go to the restaurant le Totem, it's a really nice place just in front of the eiffel tower.

There is a huge terrasse with one of the greatest view of Paris.

If you are interesting I can book a table for you.

Let me know

www.letotem.fr

swingers@noos.fr

September 1, 2003

Hi all,

I heard about a new vodka call Zygo wich is a energy vodka (70° proof).

This product is not available in France, so I would like to know if someone ever taste it.

www.morningvodka.com

Also, what do you think about the Rose's cocktail infusion ? Is there alcohol on it ?

www.rosesinfusions.com

Thanks

August 14, 2003

Hi all,

I was on the Grey Goose vodka web site and actualy when the first page open up you have a note information about the origin of Grey Goose.

It explain that Grey Goose is a vodka who come from France but owned by an american company.

I’m o.k. with that.

The point who is really interesting is how they change her “marketing“. (I think)

I explain myself, here in France they sell Grey Goose as a french product since the first time and it don’t change.

When I was in NYC a few years ago I talked to a bartender who told that the Grey Goose marketing in the US comunicate about the french origin and the top quality of the product.

And now with this note information I see that Grey Goose marketing change her mind, now they comunicate more about the top quality and the american company who owned Grey Goose.

So I just want to know if I’m true ? and if yes, is it because Grey goose vodka sell are down with the problem with France and US ?

I don't know if You understand what I try to say but I hope.

Cheers

August 9, 2003

Hi all,

I was on bevmo.com and I saw a new rum call Mojito Club, could you tell me how it's like ? and who is the U.S. distributor ?

Thanks

July 23, 2003

Hi all,

Did you try the new Grey Goose La Vanille ?

Thanks

July 12, 2003

I have two months of holidays to take and I want to pass them in U.S. but I don't know yet where.

That why I would like to know wich states are the best to find a bartender job.

July 11, 2003

Hi all,

I'm bartender since 5 years here in Paris, I love this job and I would like to learn it more.

I think the best place for that is in the U.S.

I'm going to the U.S. for pleasure on september for about 2 months and I would like to know if is it possible to find a job for a short time just for see how american bartenders work.

Heaven if I'm not pay, it's just for learning !!!!

Do you think it will be possible ?

Thanks

July 4, 2003

Hi all,

I would like to know at wich temperature do you taste a new vodka ?

For my part, the first time I try a new vodka, I drink it at room temperature because when the vodka is to freeze it will mask all the “flavours“.

June 29, 2003

I like only Hangar one mandarin blossom for the other I'm not crazy about it.

Did you try Ciroc vodka ? I'm actually waiting for a bottle next week.

June 29, 2003

A friend of mine bring me a new vodka from Italy, the name is Dué.

They make one straight vodka and two others with Chardonnay and Merlot flavored.

I don't really like the straight one but the two others is just great.

You can make an amazing “Bellini Martini“ with the Chardonay flavored vodka and I'm actually working on for the Merlot flavored one.

Could you tell me what you think about Dué if know it ?

Thanks

June 29, 2003

Here in Paris I made a “Picasso Martini“,

The concept of this martini is to use vermouth ice cubes and not liquid vermouth.

You just have to make a classic martini but without martini, when your martini is ready you just have to add one vermouth ice cube in, when you think you have enough vermouth in your martini you just have to remove it and enjoy it.

I'm sorry for the english.

Tell me what you think ?

June 29, 2003

I worked a year ago at Nobu restaurant here in Paris and we made a lot of fruits flavored saké.

The best one was with lavender flowers.

Also, we made a cocktail call “le shochu de chef“ made with shoshu, vodka, nuts liquor and a splash of pineapple.

June 29, 2003

I had the best Ginger Cosmo at the 66 one of the Jean Georges's restaurant.

They made also a great ginger margarita called Marja'rita and you have also to try the China Star, it's a mix of guanabana juice and fresh razpberry puréé with lemon flavored vodka and a splash of soda.

66

241 Church street

NYC

June 29, 2003

Actually, I drink only vodka but I tryed a new London dry gin last week and it was just great.

The name is Mercury, it's a 94 proof gin.

I think it will be a nice gift because in fact everybody know Tanqueray, Bombay or Seagram's gin and for a martini lovers it's just great to discorved a new product and try it.

www.mercurygin.com

Also, do you know Baffers gin.

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