Posted by: admin on: July 19 2012 • Categorized in: News
Without bitters there would be no cocktails.
Without cocktails there would be no Tales of the Cocktail.
Commemorate the 10th Anniversary Tales of the Cocktail with this limited edition bottle of Berg & Hauck’s New Orleans Creole Bitters. Proceeds benefit the New Orleans Culinary and Cultural Preservation Society.
When attending this years 10th anniversary of TOTC in New Orleans you can do something good for New Orleans Culinary and Cultural Preservation Society and buy yourself a special edition of Berg & Haucks Creole Bitters produced to celebrate the craft of bartending and cocktail culture.
This edition is limited to 500 bottles only. All bottles are individually numbered and can be purchased at the Octavia Book shop to be found in the lobby of the HOTEl MONTELEONE.
About Tales of the Cocktail®
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase
Posted by: admin on: June 26 2012 • Categorized in: News
Big applause to Julien Escot from famed Papa Doble Bar in Montpellier/France as he just won this years International Cocktail Competition run by Havana Club Rum. Our friend Camper English over at ALCADEMICS covered the comp in detail here…
So we appreciate that Julien used a bunch of our products to stand out against 40 participants from around the world.
Need the recipes? Here we go…
(copyright Caleb Krivoshey / Havana Club)
WEST INDIES (Daiquiri twist) Shaker / coupette glass
50 ml Havana Club 3 years
20 ml freshly squeezed lime juice
20 ml cinammon and vanilla homemade syrup
5 ml The Bitter Truth Pimento Dram
2 dashes The Bitter Truth Creole bitters
Halfan egg white
Garnish: grated nutmeg
SHAKE all ingredients with ice and fine strain into chilled glass. Add the garnish.