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December 2019

Julep - Diplomatico Rum

Photo and recipe by Diplomatico Rum

50 ml Mantuano.
12,5 ml sugar cane syrup
Crushed ice
6 mint leaves

Glass: Julep cup

Ice: Crushed ice

Method: Add fresh mint directly to a tall glass, softly muddle and incorporate all ingredients, top off with ice and soda.

Garnish: Fresh Mint

The Mint Julep is originally prepared with bourbon and is directly associated with the Southern U.S culture and gastronomy. It became famous around the eighteenth century, more particularly linked with the grandly celebrated horse race, The Kentucky Derby. 
Try this Diplomático Mantuano twist, that will bring out hints of dried fruit and vanilla tones, resulting in a delightful cocktail easy to sip on.

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With over 15 years within the hospitality industry, Montserrat’s experience spans a variety of different functions, from a buyer and head sommelier to the supplier side; from boutique wine and spirits suppliers to the largest privately held group in Italy as a Florida State Manager; she developed the Florida market growing the business by 80% in less than two years. She was awarded the T distinctive in Tequila by the Tequila Council (CRT)

Montserrat was instrumental in the launch of a number of products including a new category in spirits that rapidly was adopted by key mixologists in Miami; with over 200 cocktail recipes created and placed at menus in Florida and several experiential activations for consumers.

Montserrat’s local market knowledge, coupled with her dynamic personality and motivation, her ability to communicate in five different languages, love for Mexican distillates and culture gives her the possibility to share the soul of the brand with consumers and trade from the ground to bottle.

How did the Tequila Lady nickname start?

MF: I started #TequilaLady as a hashtag, I believe that in times of social media awareness everyone needs a hashtag to communicate what you do and to be found; Tequila Lady helped me connect with many other tequila and agave lovers around the world and is a tribute to continuing to empower women in the industry.

What do you enjoy the most about being an ambassador?

MF: I enjoy mostly the education part; sharing some knowledge and insights that only brand ambassadors have access to; brand ambassadors live and breathe the DNA of the brand so its great to share experiences, facts and the compelling story of Volcan.  Traveling is a plus, going back to the roots and birthplace of tequila is always refreshing.   

Who’s Monserrat Franco?

MF: I am a passionate individual who just goes deep into the source; for me, origin is important so I will always try to visualize the path and approach the source; I am a yoga and outdoors enthusiast; I love reading and exploring new places, meeting new cultures, tasting new foods and drinks in its original environment.

What are your current hobbies?

MF: I love arts and crafts; I am constantly learning, collecting textiles from all over Mexico and understanding the vast message behind each design; some of these embroideries on the designs came from caves (like in Tenango de Doria) and found inside ceremonial sites in Mayan temples (like in Chiapas) and Zapotec temples in Oaxaca.

If you were a Tequila cocktail which one would you be and why?

MF: If I was Tequila cocktail I will be a Paloma; fresh and cool.  If I was a tequila I will be a Blanco: peppery, citrusy and agave forward because I always like to taste the pure spirit before moving it to the barrel.

We love to see your Social Media so linked to Volcan de mi Tierra brand, we think Instagram is the new Linkedin. how do you feel about it?

MF: Instagram is definitely your best business card; if linked well to all of your sites and branding you just need to focus on one to have them posted everywhere; for me, it became a way to promote what I do and create awareness on the local level; to know the right time and hours of each post is as important as to know that your Instagram is your own canvas, especially your first 6 posts, that’s the first thing others see.
Linkedin will remain your professional site;  I try to share what’s relevant to the Industry and brand achievements as well on my Linkedin

What will be your new destination?

MF: You already know, some new part of Mexico 🙂


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Adrienne Nascimento – Tea Master:

Photo credit: Anna Barnat

Tea Mixoloxist, Yoga Master and Co-founder of Admari Tea Adrienne Nascimento, tell us about her journey into the Tea World.

Adrienne, When does your love for tea begun?

AN: I left the hospitality industry in 2006 when I opened up my brick and mortar tea shop, Admari Tea, in Northern New Jersey. The long and late hours were having a detrimental effect on my relationships and quality of life, so I turned to what I love most in the world. Tea.

Early on in life, at 7 years old, I fell in love with the intoxicating aroma of tea. I can thank both my grandmothers for their influence on my earliest introduction to tea. I would bury my nose in my maternal Grandmother’s box of White Rose and deeply inhale the sweet tea scent. My paternal grandmother used to take me to Chinese and Japanese restaurants in New York frequently, where I was exposed to drinking different types of tea and tea rituals. 

As enamored I was of tea, my immediate family was a coffee family; my father is in the coffee industry as a green coffee commodities broker and coffee business consultant. I grew up learning about coffee, not just as a beverage, but as a plant which helped me to understand the intricacies of tea.

By the time I was a teen in the 1990’s I was drinking Chinese green tea regularly to fuel my days of dancing and performing (I attended a performing arts high school and was a dancer on Club MTV). Tea gave me a more focused energy for my busy life than coffee did. 

While in college in New Orleans, I started a yoga practice and witnessed that the way I feel after yoga practice was how I felt after drinking tea. The first seed was planted that perhaps the tea was more than just a beverage. Maybe there was something deeper.

In my 20’s, because of a career in the NYC restaurant industry, I developed a taste for Japanese green teas and started to see parallels between wine and tea. In 2003, as managing partner of a Wine and Martini Lounge in Ohio, I created my first loose leaf tea menu as well as built an elegant cocktail menu using fresh fruit purees and made all our syrups in house. 

In 2007, I opened a brick and mortar tea shop, Admari Tea in Northern New Jersey and became certified with the Specialty Tea Institute. We began a tea education series; one of the more popular workshops was, “Not Your Grandmother’s Tea Party” where we shared tea cocktails and explored using tea in cuisine. 

Most recently, I was able to blend past and present career and win the Tea Mixology category at the US Tea Masters Cup in Las Vegas. I will go on to compete against 22+ countries for the Tea Masters Cup World Title. 

As my tea path unfolded, so did my yoga path. In 2014, I completed my first 200-hour teacher training and in 2019, I earned my Yoga Acharya (Master of Yoga) in the Sivananda lineage. I recognized the calm awareness I develop through my yoga and meditation studies is further enhanced by my tea studies and practice of tea. It’s a natural partnership – tea and meditation. Tea is liquid meditation.

Why did you decide to move to Sunshine state?

AN: To be closer to my immediate family and to thrive in the sunshine. I am much happier in warm climates.

How do you feel about the Tea culture in Miami?

AN: I am thrilled with how people are responding to Tea here in Miami. When I first moved here, I was warned by many people that Miami was going to be a difficult place to introduce tea; its hot and coffee is ingrained into Miami’s culture. But if you look at it, cafecito culture is simply a different kind of ritual. Rituals translate when introduced properly. And as our Miami society grows more mindful of their consumption habits, tea is a natural addition to a healthy lifestyle. 

You recently won the US Tea Master’s cup. How do you prepare yourself for the World title?

AN: It was exhilarating! I am not a traditionally competitive person so this was an interesting and new experience for me. I was thrilled to bring a bit of the 305 with me with my competition cocktail, Miami Masala Chai. Even my soundtrack brought that sunny Miami vibe.

I am working on a Tea Mixology book, so that is helpful for my preparation for competition. I am doing a lot of research and have product development kitchen hours each week where I play with different ingredients and liquors. The key is to really bring out the tea highlights in the cocktails, which can be challenging when dealing with alcohol. 

As we draw closer to competition time, I will set up a practice stage in my house and spend a few hours each day practicing. 

How does Adrienne describe a good cup of Tea?

AN: A good cup of tea is one that inspires you to reflect and remember. A good cup of tea will remind you to breathe. 

What’s the best way or ritual to drink your Tea?

AN: There is no best way! There is only your way. During the course of the day, I will drink tea in a number of ways. I always start my day in quiet contemplation preparing gongfu cha (tea made with skill) usually using a gaiwan (lidded cup), a gong dao bei (fairness pitcher) and a small cup. This preparation involves short multiple steepings. For me, it is a moving meditation and a great way to move into my days. 

Then perhaps in the afternoon I will prepare matcha, or a matcha latte or steep a pot western style of tea.

Tell us about Admari Tea on your own words, is it a brand? a movement?

AN: Admari embodies the spirit of the ritual of tea while honoring the body and mind with creativity, innovation, and nature. More than just exceptional tea, Admari is a lifestyle brand influencing modern American tea culture through curated teaware, tea education, tea mixology, and tea-infused wellness events.

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Erick Lorincz at Le Sirenuse Champagne Bar

 Mixing Star, Disaronno’s ultra-hip, global talent show, has introduced the Bar-Tag program, where celebrity bartenders take turns hosting a foreign colleague for an exploratory session on their distinct techniques, styles, and inspirations. Bar-Tag has recently made waves at the storied Surf Club. Jacopo Rosito and Valentino Longo, the duo behind the club’s Le Sirenuse Champagne Bar were able to host one of the legendary names in mixology—Erik Lorincz of the tiki-by-way-of-Casablanca Kwant Bar in London—for a one-night guest shift showcasing Lorincz’ talents alongside the introduction of Positano-influenced Amore Eterno bar menu.

IMG 6947
Q&A by Matt Hirsh, Disaronno Brand Ambassador

After a Q&A with all three hospitality luminaries, Lorincz offered 2 genre-bending cocktails designed exclusively for the occasion: “Almond of Miracle” (Disaronno, vodka, cardamom, oat milk, honey, lime) and “Reina” (Disaronno, bourbon, peanut butter, chocolate bitters, sherry, smokey ginger ale). The Host offered two cocktails as well “When in Miami” by Valentino Longo (Disaronno, Harmless coconut, Cold brew JoJo Tea, Bourbon) and “The Magic Oak” by Jacopo Rosito (Disaronno, Rutte Old Simon, Vida Mezcal Del Maguey, Bitter Truth Chocolate Bitters).

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Presentation of “Almond of Miracle” by Erick Lorincz
“When in Miami” by Valentino Longo
The Mixing Star Bar Tag – Miami

To see Mixing Star’s videos and learn about future BarTag events, go to
www.themixingstar.com or check out IG: @themixingstar FB: @TheMixingStar

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A Taste of Scotland in South Beach

A Taste of Scotland in South Beach…

Photo by Sujhail Cabana

We sent our reporters, Sujhail Cabana and Jose Salcido, to experience Macallan Manor, hosted by the beautiful Bath Club in South Beach. Greeted at the door with light, crisp Macallan-based cocktails designed to ready the palate, they entered a room made to resemble Easter Elchies House (of Macallan’s iconic logo). From there, Sujhail describes how they were ‘spirited away’ on a thousand-mile journey: “The Macallan Manor experience first transported us to the forests of Galicia, Spain to introduce the Macallan 12-year. Next, we visited a Spanish cooperage, where the Macallan barrels are painstakingly crafted. Here, we were treated to the Macallan 15-year, a bold and fruitful spirit, alongside an introduction to nuts and cheeses that enhance this delicious whiskey.

IMG 9923.jpg scaled

The end of our journey brought us to a wonderful whiskey den where we got to enjoy the Macallan Rare Cask.” The virtual ambiance helped instruct them on the importance of Spanish oak in achieving Macallan’s distinctive taste. Jose’s favorite takeaway was all the insider knowledge gained on how best to enjoy whiskey: “For example, using sphere-shaped ice allows the ice to melt slowly so that it doesn’t dilute the flavor.” Upon returning, the travelers were treated to a dreamy night under the stars with a live band and outdoor bar providing cocktails made even more enjoyable by the sojourn through space and time…no passport necessary!


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FLOWER SUMMIT Elderflower Oolong

Photo and recipe by Adrienne Nascimento

• 3 fl. oz | Cold Steeped Tung Ting Oolong
• 2 fl. oz | Elderflower Syrup
• Optional: Sparkling water for a ‘champagne’ cocktail
• Chrysanthemum flower garnish

Cold Steep Tea Preparation
32 fl. oz

  1. Place 14 grams of loose-leaf tea into mason jar.
  2. Pour 32 ounces of filtered cold water into the Jar
  3. Seal jar and place in the refrigerator overnight.
  4. Pour it through a fine mesh strainer to remove the loose leaf tea. However, if you
    placed your tea leaves in a tea infuser, or used tea bags, then simply remove and
  5. Store in Jar in fridge

Drink Preparation
(serves 1)

  1. Fill shaker with ice and add all ingredients reserving sparkling water if using
  2. Shake, shake, shake
  3. Strain over glass with large cube
  4. Alternatively, strain into flute and top with sparkling water
  5. Add chrysanthemum
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DRAGON TEA Plum Assam Tea Punch

  Photo and Recipe by Adrienne Nascimento

  • 2 fl. oz | Dragon Citrus Juice Blend
  • 2 fl. oz | Plum Assam Syrup
  • 2 fl. oz | Cold Steeped Assam Tea
  • 0.5 fl. oz | Elderflower Syrup (can be purchased or homemade)
  • Sparkling Water
  • Edible Flower Garnish

Cold Steep Tea Preparation
32 fl. oz

  1. Place 14 grams of loose-leaf tea into a mason jar.
  2. Pour 32 ounces of filtered cold water into the Jar
  3. Seal jar and place in the refrigerator overnight.
  4. Pour it through a fine-mesh strainer to remove the loose leaf tea. However, if you
    placed your tea leaves in a tea infuser, or used tea bags, then simply remove and
  5. Store in Jar in fridge

Dragon Citrus Juice Preparation
16 fl. oz

  1. Add to Blender:
    • 1 medium-size peeled dragon fruit
    • 8 ounces freshly squeezed Orange Juice
    • 2 ounces Kalamansi Lime Concentrate (found in Asian Markets)
    • 3 ounces freshly squeezed Lemon Juice
    It should produce 16 ounces of Juice. Add water if needed.

Plum Assam Syrup Preparation
12 fl. oz
• 8 Plums
• 16 fl. oz Cold Steeped Assam Tea
• Cane sugar to taste

  1. Cut the 8 plum into quarters and remove the pit
  2. Add the plum and Assam Tea to a saucepan and bring to a boil. Reduce heat to
    low and simmer stirring occasionally, until the plum is soft and has broken down
  3. Add sugar to taste, starting with 1/4 cup
  4. Reduce mixture to a syrupy consistency
  5. Strain the mixture through a fine sieve to remove any solid pieces and let cool
  6. Store in the fridge

Drink Preparation
(serves 1)

  1. Fill shaker with ice and add all ingredients reserving sparkling water
  2. Shake, shake, shake
  3. Strain over a glass with a large cube
  4. Add sparkling water and edible flower garnish
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Photo and recipe by Adrienne Nascimento

  • 2 fl. oz | Honey Simple Syrup
  • 6 grams | Good quality Matcha
  • 2 fl. oz | 185° spring water
  • 10 fl. oz | New Barn Barista Almond Milk

Matcha Preparation

  1. Measure and sift Matcha into the bowl. Note, sifting the Matcha prior to whisking
    It is highly advisable to remove any clumps of powder.
  2. Pour hot water in a bowl and whisk Matcha vigorously using a W motion to create a
    thick froth with many tiny bubbles on the surface.

Honey Simple Syrup Preparation

  1. Combine 8 ounces water and 8 ounces honey in a small saucepan.
  2. Bring to a boil over medium-high, stirring constantly until honey dissolves.
  3. Remove from heat, and cool to room temperature, about 30 minutes.

Drink Preparation

  • Fill shaker with ice and add Milk
  • Add Honey Simple Syrup to shaker
  • Add Matcha to shaker
  • Shake, shake, shake
  • Strain over a glass with a large cube
  • Get enlightened.





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Good Things Comes in Threes - Diplomatico Rum

Award-winning  Diplomatico Rum has just completed the tripartite Distillery Collection with the release of its hotly-anticipated “Pot Still Rum.”  Initiated by “Single Barbet Column rum” and succeeded by “Single Batch Kettle Rum,” the series was presented in 2017 as a window into the rarified rum-making processes of a brand favored by master blenders for use in their signature creations.  This series focuses on single distillates that comprise the character of traditional Diplomatico, so that each bottle conveys a unique personality.  

Pot Still gets its name from the Copper Pot Still originally brought to the revered Venezuelan rum house’s La Miel distillery in 1959.  Based on a Scottish whiskey process of “discontinuous distillation,” the label uses the very highest quality sugar cane honey and then achieves its optimum maturity in small American white oak barrels.  Though each bottle honors a single distillate, the result is a complex yet balanced rum that incorporates red and tropical fruits with subtle but captivating undertones of toffee and vanilla.  In the true Diplomatico spirit, this rum provides an elegant and protracted finish.

We at 2 oz. recommend enjoying it neat.  It’s also the perfect ending to a holiday meal or an appealing cap to after-dinner coffee or chocolate-infused desserts. 

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