Here are the drinks we are saying cheers to the weekend with.
Indian-inspired sparkling beverage Bollygood is a spin on India’s Nimbu Pani, a popular South Indian drink. Low in sugar, the canned drink consists of natural ingredients and is a healthy option for children and adults.
Bollygood is the inspiration of Maxine Henderson, who spent her summers in her parents’ native India with her grandparents, where Maxine fondly remembers riding elephants and everything revolving around food. We really love the taste and the story of a drink that is making waves on the market.
Bollygood is currently available in Lemon Ginger Mint and Lime Basil Cumin flavors, with more in development.
SVEDKA Vodka is twisting things up this spring and summer with the launch of their latest extension – SVEDKA Tropics Tea Spritz, a new spirits-based hard seltzer, from the award-winning vodka brand.
Combing real tea, sparkling water, and natural tropical fruit flavors, the can brings together in an easy-to-enjoy hard seltzer. Available in three bold flavors – Pineapple Guava, Raspberry Kiwi and Orange Mango – SVEDKA Tropics delivers a smooth taste in every vibrant sip. We really love the smooth taste and the equal balance you feel of energized relaxation. It’s unexpected joy in a sip.
“This is the summer of SVEDKA. With our new Vodka Tea Spritz, SVEDKA Tropics is filling the consumer need for a different type of spirits-based hard seltzer,” said Billy Lagor, Senior Vice President, Brand Management. “With real ingredients and a lower ABV, SVEDKA Tropics provides a depth of flavor and a unique taste experience that sets it apart from other hard seltzers. The RTD canned category continues to grow at a rapid pace, and we believe in SVEDKA.”
Another great canned drink to enjoy this weekend is PRESS. The drink has pioneered an elevated seltzer experience proven to appeal through unique culinary flavor profiles, natural ingredients, and understated, sophisticated branding. PRESS is also distinguished by a more sessionable lower ABV (4%), which enables the complex and subtle flavor notes to break through. The Blackberry Hibiscus is divine with Bold flavor of fresh ripe blackberries combined with tangy hibiscus.
For Bourbon lovers, Basil Hayden challenges the notion that smoky spirits are harsh with its newest ultra-premium bourbon and limited time offering, Basil Hayden Subtle Smoke. Artfully complex, yet uniquely approachable, Basil Hayden Subtle Smoke is an entirely new take on smoky spirits and is designed to be a subtle entry in the smoky world of spirits.
Rather than smoking the grain pre-distillation, Subtle Smoke is made from a different finishing process where the barrels are infused with a subtle smokiness before the liquid is secondarily aged inside.
For a bit of weekend bubbly try Campo Viejo Cava Brut Sparkling.
We love this subtle, yet bold option for brunch and beyond.
And, new to market we are enjoying Peak 7 Vodka. The ultra-premium bottle is made from 100% American corn and distilled seven times. We love this refreshing option.
Here is to your own sips this weekend.
Park Terrace Hotel, Hotel Chocolat and Ofreh
We miss the fireworks at the Bryant Park Christmas Tree lighting ceremony but we did watch Ofreh sing Christmas (Baby Please Come Home). Click here to hear her husband Andy Karl singing “Sleigh Bells”.
Did You Know You Can Have Breakfast at Tiffany’s
Did you know Tiffany & Co. has the Blue Box Café on the fourth floor nestled within The Landmark, store Tiffany’s 5th Avenue. Inspired by the iconic Tiffany’s heritage, Daniel Boulud, opened a charmingly elegant café that offers three signature culinary experiences for elevated daytime dining.
You can order Breakfast at Tiffany’s | $59. This includes a plain Croissant, Oranais and apricot danish, Madeleine a french butter cake, Parfait Framboise Hampton’s granola, raspberry coulis, Pineapple Rosace with kiwi, lychee, pomegranate, vanilla, lime, Egg In A Shell scrambled egg and caviar. To drink a glass of Golightly, carrot, orange, pineapple, mango and ginger.
There is also Holly’s Favorites | $34. This includes a Croissant, Jam, Fresh Fruit Juice and cafe or Chocolat Chaud.
Tea At Tiffany’s| $98. This includes
egg & watercress
cucumber, dill & cream cheese
smoked salmon “bagel”
chicken curry & mango chutney
corned beef, mustard & pickles
Scones: traditional scones, jam and double cream
Cookies: canelé, madeleine and coconut rocher
spiced cranberry eton mess
dulce de leche éclair
dark chocolate & orange cube
Your Choice of Belloc Tea: assortments of black, oolong, green, matcha, white, and herbal teas
and a glass of Champagne.
Hervé Rafflin, Brut NV | 30
La Caravelle, Rosé Brut | 35
Ruinart Blanc de Blanc Brut | 70
There is also a Seasonal Menu which has Caviar, soup, salads, quiche, Salmon, baked eggplant, lobster salad, duck terrine, pasta, black angus cheddar cheeseburger, brioche potato bun, french fries and an assortment of desserts.
Have I made you hungry yet? Well head to Tiffany’s for the perfect upscale holiday treat. Maybe, just maybe you’ll also be able to get some shopping in as well.
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Count Down To Thanksgiving: Bourbon Pecan Pie With Or Without Chocolate
In seven days it will be all about the food and especially for me the desserts. Yesterday we gave you the recipe to our favorite Pumpkin Cheesecake. Today is our favorite Bourbon Pecan Pie, which you can also make with Chocolate.
2 cups pecans (about 7 ounces)
3 large eggs
⅔ cup light corn syrup
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter (melted)
3 tablespoons bourbon
½ teaspoon salt
Deep dish pie crust (I use the frozen ones, but you can bake your own)
¾ cup semisweet or bittersweet chocolate chips. If you use this delete 1 tablespoon of butter.
Preheat the oven to 375°F. Toast the pecans for about 8 minutes, coarsely chop.
In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, cover with foil.
Let cool for at least 1 hour before serving.
Taste best with vanilla ice cream.
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