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Drink Cheap @ MappyHour.com July 27, 2007

Posted by info in : Misc., Beer & Wine , add a comment

A very good web find, and a great use of the Google Maps API (not to be too geeky!) is www.mappyhour.com. The great part is there’s actually a TON of cities represented, which means it’s getting used, and with all sites of this type, you need a lot of people to use it to make it work.

So, what is it? Mappy hour maps out the watering holes in your city (My hometown of Portland, OR listed 600+), and let’s you drill down even further, with many of those locations giving happy hour special pricing. How cool is that? Now you can take advantage of the best happy hours (schedule permitting of course) - just make sure you don’t go into your next bartending shift sauced!

Мода девушек и стиль

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Cocktail Competition in Miami - Calling all mixologists June 16, 2007

Posted by info in : Bartending, Cocktails, Flair , add a comment

Think you have what it takes to compete against 42 bartenders worldwide?

Show us what you’ve got.

Mix it as wild and unpredictable as you like and win a chance to compete in
The Cocktail World Cup in New Zealand

Only a few days left to register, …
Only 3 will move on to New Zealand and be featured in a 2-hour reality show
that will be aired globally, documenting your travels with your celebrity
coach.

Show off your skills on an international stage, getting worldwide exposure for
what you do & where you work
(Oh and also you’ll also be doing a little bungee jumping, heli-skiing, and
river rafting while mixing your cocktails)

So if you’re up for the challenge, then we’ve got the match for you… Get
online or call to register now!

All contestants must be at least 25 years old  and
Register online at www.cocktailworldcup.com or
Call 310.806.4547 before June 17, 2007.

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Tequila the Next Cancer Fighting Wonder! March 29, 2007

Posted by info in : Misc., Alcohol , add a comment

Compounds derived from the blue agave, a fruit used to make tequila, shows promise in early laboratory studies as a natural, more effective way to deliver drugs to the colon than conventional drug-carriers, according to chemists at the University of Guadalajara in Mexico. The development could lead to improved treatments for ulcerative colitis, irritable bowel syndrome, cancer, Crohn’s disease and other colon diseases, they say.

Drug delivery to the colon is an ongoing challenge to physicians. Many drugs are destroyed by stomach acids before they’ve had a chance to reach the intestine, where they usually are absorbed. Researchers have tried to circumvent this problem by inserting the drugs into carrier molecules that resist breakdown in the stomach but have had difficulty finding a suitable carrier compound.

The tequila compounds, a class of polysaccharides known as fructans, were developed by the scientists in Mexico into tiny microspheres that are capable of carrying existing drugs that are used to treat colon diseases. Because the compounds resist destruction in the stomach, they could allow more of the drugs to reach the colon intact and improve their effectiveness, the researchers say. Their study was presented today at the 233rd national meeting of the American Chemical Society.

“This study shows that the agave fruit is good for more than just tequila. It also has medicinal value,” says study leader Guillermo Toriz, Ph.D., an assistant professor at the university. “Agave fructan is the ideal natural carrier of drugs for the colon.”

Researchers have known for some time that fructans, which are polymers of fructose, are resistant to acid degradation and theorized that they might be a useful drug delivery vehicle. But only a few plant sources, such as agave, contain fructans in large amounts. The agave fruit is 80 percent fructans by weight when ripe, the researchers say.

Toriz and his associates extracted fructans from the blue agave, the base ingredient of tequila. They chemically modified the fructan compound to allow drugs to be encapsulated, making the drugs resistant to degradation in the digestive system.

The researchers then prepared microspheres of the compounds and filled them with ibuprofen as a model of drug delivery to the colon. In laboratory tests, the ibuprofen-filled microspheres were exposed to hydrochloric acid for an hour and appeared physically intact upon subsequent microscopic examination, the scientists say.

Topiz and his research group currently are working on improving the durability of the fructans and plan animal studies in the future. If further studies show promise, human studies of the agave microspheres are anticipated. Funding for the study was provided by the Mexican National Science and Technology Council.

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Tales of the Cocktails March 9, 2007

Posted by info in : Bartending, Cocktails , add a comment

To enter this competition you must have your recipes submitted by March 23,
2007. Prizes include cash and prizes.

For more information go to www.talesofthecocktail.com.

Also, just so you know, Tales of the Cocktail will celebrate its 5th
anniversary this year from July 18-22 in New Orleans.

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London - the Best Cocktail City in the World? March 3, 2007

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‘LONDON is the best cocktail city in the world right now,” Audrey Saunders said. “I hate to admit it, but it’s true.”

The confession is difficult because Saunders, an owner of the Pegu Club on Houston Street, is seen as the torchbearer for New York City’s own bartending resurgence. But she has sampled beverages from Paris to Tortola, and she is convinced that London has more bartenders turning out more sophisticated drinks than any other place.

“Even though it’s coming along here, our talent is nowhere near as widespread,” she said. “If I hadn’t started Pegu Club, I’d probably be in London. I just love what’s going on in the scene. The bartenders are so extraordinary — the professionalism and the skill level and the passion.” ….read more

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Friday’s Finalists Set to Duke it Out February 17, 2007

Posted by info in : Bartending, Flair , add a comment

March 4, 2007 at Rain at The Palms in Las Vegas, four U.S. T.G.I. Friday’s bartenders will compete in the T.G.I. Friday’s World Bartender Championship. The finalists, along with four international competitors, were among an initial field of close to 8,000 bartenders from 58 countries and are competing for the title of World’s Greatest Bartender. The U.S. finalists are:

• Jessica Perrine, Towson, Maryland
• Kristian Mihailin, Chesapeake, Virginia
• Gabi Sztancsik, Watchung, New Jersey
• Brian Zachau, Minneapolis, Minnesota

These master mixologists are available for interviews and on-air appearances beginning Thursday, February 15. In order to set up an interview or to book a bartender for a TV spot, please email your request to: info(at)dfpr.com. Photos of the competitors in action from their respective division championships may also be requested.

In addition, Friday’s has launched an event site for the World Bartender Championship for the media: www.worldbtc.com. The site contains information about the annual competition, profiles on all the finalists including individual image galleries, a video recap of the previous championship, news releases about the championship, information on charities, the history of T.G.I. Friday’s restaurants, a list of past champions and media contact information.

Text, images and a video recap will be available from the upcoming finals and can be obtained following the competition by emailing an advance request to info(at)dfpr.com.

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Utah’s Wacky Liquor Laws - Time for Change? January 30, 2007

Posted by info in : Bartending, Alcohol , 1 comment so far

Utah has a lot of liquor laws that drive residents and tourists nuts.

The Department of Alcoholic Beverage Control chairman wants to change some of them, but most of the restrictions that give Utah its quirky image will remain the same.

In this resort town where most of the Sundance Film Festival is screened that means bartenders and wait staff will continue to receive quizzical looks from out-of-state customers. Each year, bar and restaurant owners worry that affluent tourists will decide against a return trip to Utah because of the difficulty getting something other than 3.2 percent alcohol beer; the required paid memberships to private clubs to get drinks with liquor in them; and the prohibition against serving “doubles,” drinks with two shots of alcohol…..read full article

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Is Gin the NEW Vodka? January 20, 2007

Posted by info in : Alcohol , add a comment

 Gin was my very first distilled spirit. I sampled it in a room-temperature gimlet — gin and Rose’s Lime Juice — at a party thrown by my parents. Dad made it for me. Why room temperature? This was in England, circa 1963. I was 12 years old. Dad thought it was time to wean me off the Guinness. I was sold on gin. Never did look back.

I don’t remember what brand of gin was in my very first cocktail, but I do know that it was highly perfumed, and it fell into what I now call the “slap me upside the head with juniper and dab a little behind your ears” category. Think Tanqueray. Think Beefeater…..read the full article

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Far Out Cocktail Going Mainstream? January 12, 2007

Posted by info in : Bartending, Cocktails, Alcohol , add a comment

Cocktail mixologist Charlotte Voisey pushes up the sleeves of her black turtleneck, zaps the mixture of egg white, cinnamon, apple juice and bitters in her cream whipper with blasts from two CO2 cartridges, then shakes it hard.She squirts what looks like a layer of thick chocolate milkshake on top of the amber liquid in my glass. A sniff and slurp of the creamy foam give me the intense aroma and grainy taste of cinnamon. It’s a nice contrast with the ice-cold, tart apple schnapps, cider, guava juice and Reyka vodka lurking below that I sip through a skinny straw.

The bizarre but surprisingly good Poisoned Red Apple Sling cocktail turns an icky brown as I stir it, but hey, in a dark bar, who’d care? …read full article

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Three Cheers for Cheap Champagne December 27, 2006

Posted by info in : Beer & Wine , add a comment

If the marketing gurus who play such an important role in the champagne business had their way, the term “inexpensive champagne”—or even worse, “cheap champagne”—would be banished forever, outlawed as an impossible oxymoron. Champagne, unlike any other wine, is marketed, promoted, and sold as a luxury product, the viniferous equivalent of a Rolex watch if you like, and the companies that make these magic bubbles spend a great deal of time, energy, and money burnishing this deluxe image.

So the idea of “cheap” champagne is anathema to these guardians of the sacred champagne flame….read more

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