It’s time to ring in the New Year and the last of the holiday celebrations for 2017. According to Meijer spirit buyers, effervescence is this year’s top trend in New Year’s Eve cocktails, with sparkling wine as the featured ingredient.
According to the Daily Meal, some sparkling cocktails feature fruits such as citrus or pomegranates, which in some cultures are consumed on New Year’s Eve to ensure prosperity and good health in the New Year. If you consider yourself a mixologist and have some sparkling wine on hand, the Meijer spirit buyers are featuring three bubbly cocktail recipes to try.
Bourbon & Bubbles – A bourbon Champagne cocktail? Why not add a little sparkle to your whiskey? You can use any sparkling wine, such as Champagne or Prosecco.
- 4 ½ oz. sparkling wine
- 1 ounce of American whiskey
- ½ oz. orange liqueur
- 3 dashes sweet bitters
- Lemon twist
Combine the whiskey, orange liqueur and bitters. Add the sparkling wine slowly. Fill glass partway with crushed ice and stir gently to combine. Garnish with a lemon twist.
Corby sponsors entire TTC system on New Year’s Eve to offer free, safe transportation for the City of Toronto
After the countdown, you can count on a safe ride home thanks to Corby Spirit and Wine. This New Year’s Eve, for the fifth year in a row, Corby is providing free, safe rides for Torontonians by sponsoring the entire TTC network. As part of the annual #CorbySafeRides program, all busses, streetcars and subways will be completely free from 7 p.m. on December 31st, 2017, until 7 a.m. on January 1st, 2018.
Corby has extended its #CorbySafeRides initiative even further this year by offering additional free, safe rides through a retail program at the LCBO. This holiday season, consumers can look for complimentary TTC tokens on some of Corby’s most popular products. Over 24,000 tokens have been placed on select bottles of J.P. Wiser’s whisky, Polar Ice vodka and Lamb’s rum at LCBO stores across the Greater Toronto Area.
For the third year in a row, Pretzelmaker® stores across the country are celebrating Customer Appreciation Month with $1 pretzels and buy one get one coupons for free Pretzel Bites with purchase on your next visit
Pretzelmaker® is extending its thanks to customers in the form of a great pretzel deal. As part of Customer Appreciation Month, the national pretzel bakery will offer $1 pretzels* (Original Salted or Unsalted) every Tuesday in January during regular store hours. No limit! To add another great twist to the deal, customers who purchase the $1 pretzels, will also receive a coupon for free Pretzel Bites with purchase on their next visit.
Pretzelmaker is known for fresh delicious pretzels and product innovation. With stores across the U.S., the bakery has thousands of loyal fans and is the original creator of Mini Pretzel Dogs, Pretzel Bites and Mozzarella Stuffed Bites. The $1 Customer Appreciation pretzel is a hot deal as Original Salted and Unsalted are regularly priced at $3 (suggested retail).
“Celebrating Customer Appreciation Month with our $1 pretzel deal has become an annual tradition at Pretzelmaker and it’s our way of sharing the love with our fans,” said Lisa Cheatham, Director of Marketing, Pretzelmaker. “Our customers have made us one of the country’s most popular pretzel bakeries and for that we are extremely grateful. Come visit us on Tuesdays in January with your friends and family and take advantage of this great deal.”
The Ghana Tourism Authority (GTA) has signed a memorandum of understanding (MOU) with The Adinkra Group (TAG) of the U.S.A to collaborate in increasing tourism business and investment in Ghana through various projects including the Back2Africa Tour and Heritage Documentary in February 2018.
The signing of the MOU is part of ongoing efforts by GTA to maximize exposure of Ghana as destination of choice in the US market. The collaboration will act to streamline the framework of engagement between GTA and TAG whose core objectives include connecting people of African descent with the culture and traditions of Africa through the Arts and Education.
“This MOU signifies a strong push in our quest to form strategic alliances with key actors in Africa Tourism. GTA has taken the bull by the horn in seeking to build on Ghanas previous success with Panafest by working with us to introduce an annual Back2Africa Heritage Tour. We are delighted with this partnership and the opportunities it presents to both organizations,” commented Diallo Sumbry, CEO of The Adinkra Group.
By Ebony Flake
It was an evening of celebration for the country of Barbados last month as the embassy hosted The Spirit of Barbados Gala in D.C. to honor the day, 50 years ago, when the Caribbean island won its independence from Brittan back in 1966.
Held at the Organization of American States, the climactic event was the perfect punctuation to a year-long celebration. Attended by celebrities, diplomats, politicians, and prominent figures in business and academia, the brilliant marble architecture of the grand building located next to The White House served as the perfect backdrop for the colorful festivities.
Barbados Tourism Marketing Inc. and the Barbados Association of Washington, D.C. partnered in sponsorship of the epic gala, which showcased exquisite Bajan cuisine prepared by remarkable chefs. Amazing fusion dishes complemented by innovative craft cocktails made the gala a culinary event for the record books.
Attendees were delighted to a four-course dinner featuring hor d’oeuvres, cold starters, entrées, and desserts all complemented with a customized cocktail pairing. “Our diverse culinary and spirits offerings are two of the compelling reasons that visitors return to Barbados year after year,” said Petra Roach, BTMI’s Director of the U.S.
By Casandra Rosario
Photo credit: Liquor Lab
There’s something really fascinating about the world of cocktails and how it’s evolving today. More and more people are interested in learning about what they’re drinking and which ingredients will heighten their experience. But just like any group of specialized cooking classes, there are still various layers left to the world of mixology. Layers, that are now being explored by the upcoming debut of New York’s first Liquor Laboratory. Liquor Laboratory, also known as Liquor Lab, originally began in Chicago and is now calling Manhattan’s SoHo home when they open their doors on Thursday, January 4. Cuisine Noir was invited for a sneak preview to take a look inside what they’re drinking in-house and more importantly, what it takes to put some of their featured favorites together. The event space in Manhattan is the city’s first of its kind to offer hands-on interactive classes to the masses.
Photo credit: Casandra Rosario
Throughout the evening, we learned how to properly shake our cocktails, when and when not to stir and how muddling makes all the difference. From drinking spicy margaritas out of a pepper to dashing a little more bitters than necessary in an old fashioned, the classes are as fun as you could possibly make them. Taught in a group setting, Liquor Lab makes it easy to make new friends and feel a part of a collective experience. At the same time, it could be the perfect setting for a date or birthday occasion. Liquor Lab even hosts private events for when you’re ready to teach your friends a thing or two.
There is plenty of time to ask questions as the history of each drink is shared along with going through each menu item. The teachers obviously know a lot about cocktails, some having opened bars of their own and aren’t shy about telling you their local favorites. And for those who love a great Instagram photo, cocktails have their own photo booth so you can get that worthy shot.
Is Brunch Dead? Half of Adults Abide by Five-Second Rule, Millennials Texting While Dining Out, Picky Eaters and more.
Uber Eats, Uber’s standalone meal delivery app, released findings from its first-ever “How America Eats” survey, capturing surprising data and trends from US adults across generations and regions. The survey reveals Americans’ changing — and unexpected — eating habits, food preferences and dislikes, guilt-inducing delivery attitudes, and more. Some key takeaways include:
- Brunch is Dying: What was once the trendy meal for Gen X is taking a major hit. Eating supper – a late night meal – at least once a week is now nearly twice as common as brunch
- At least half of U.S. adults have at some point eaten food that they know is expired (56%) or food that has fallen on the floor (50%)
- Nearly 90 percent of millennials (89%) admit to texting while dining out
- 43% of Americans say they are a picky eater
The survey was conducted online by Harris Poll on behalf of Uber Eats within the United Statesbetween October 26 and November 6, 2017 among 1,019 US adults aged 18+.
A world-class and globetrotting marketplace will open at the Bourse in summer 2018. Credit: Photo by J. Fusco for VISIT PHILADELPHIA®
There’s no hibernating this winter—not when Philadelphia’s restaurant scene offers so many fresh ways to stay warm and energized. Among the worth-bundling-up-for culinary newcomers: a second location for a beloved Korean fried chicken spot (Andy’s Chicken), a destination-worthy American-style brasserie for Old City from Laurel’s Nick Elmi (Royal Boucherie) and a pair of new gyro kitchens (Moustaki and Yeeroh). The following are just some of the latest reasons to bundle up, with more on the way in the New Year:
- Alice – The folks behindRittenhouse coffee shop Gran Caffe L’Aquila bring the neighborhood another Roman pizza shop, where altaglio (rectangular, square slice) pizza is sold by weight, and sit-down dinners pull from an expanded menu, starting at 3 p.m. Also for sale: Italian wine, beer and cocktails. 236 S. 15th Street, (215) 545-2020, @alicepizzaphiladelphia
- Andy’s Chicken – The Fishtown phenom expands to a second location in the Graduate Hospital neighborhood, this time with seating. Fans will note that the menu of Korean fried chicken, rice and noodle dishes, remains unchanged. 2108 South Street, (215) 515-3553, com
- J’aime – A French bakery fills the demand for note-perfect éclairs, brioche and crepes in Midtown Village. The sunny white space features a marble countertop and booth seating and opens to sidewalk tables in milder weather. 212 S. 12thStreet, (267) 928-3172, com
- Keen Philly – First-time restaurateurs Caitlin and Chris Rorer claim this modern pub and its menu of hearty hand pies, burgers (including veggie), pig candy, noodles and just-as-hearty cocktails, beers and wines. 1708 Lombard Street, (215) 515-5336,com