Welcome to the July Bar None Drinks Newsletter. Get ready for a new Absolut flavour, a bar full of recipes and plenty of other things as we make our way through the summer.
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
WORLD'S MOST ICONIC VODKA UNVEILS ABSOLUT® NEW ORLEANS, FIRST-EVER LIMITED EDITION PRODUCT TO EVOKE THE SPIRIT OF A CITY
The Absolut Spirits Company, Inc. to Donate 100 Percent of its ABSOLUT NEW ORLEANS Profits to Help Rebuild the Gulf Coast
NEW ORLEANS (July 18, 2007) - Today, ABSOLUT® VODKA announced the launch of a bold new product, ABSOLUT® NEW ORLEANS, a limited-edition flavored vodka inspired by the "Big Easy." Launched today at Tales of the Cocktail, an annual New Orleans culinary and cocktail festival attended by notable industry leaders, the production of ABSOLUT NEW ORLEANS will be accompanied by a minimum charitable donation of $2 million to organizations benefiting New Orleans and cities along the Gulf Coast.
ABSOLUT NEW ORLEANS takes the vodka category in a daring new direction through a unique charity component, delicious new flavor combination and distinctive personality. The new innovative vodka flavor offers a juicy taste of mango with a kick of black pepper and is made from all natural ingredients with no added sugar or sweetener. The product will be available nationwide on August 1 at bars, nightclubs, restaurants, hotels and retail locations, including Ruth's Chris Steak House, SUPERVALU's Albertsons stores in southern California and Las Vegas and Jewel-Osco stores in Chicago, and select Hilton and Doubletree properties.
"ABSOLUT NEW ORLEANS is expanding the reach of traditional spirits and redefining the way we think about our products. We're confident our consumers will be energized by this unique flavor experience and the opportunity to make an impact with each sip," said Tim Murphy, Vice President of Marketing, The Absolut Spirits Company, Inc. "ABSOLUT NEW ORLEANS is the first in a series of limited edition flavors that will evoke new 'tastes' while celebrating and supporting diverse cities."
In the late 1980s, ABSOLUT VODKA launched its "Cities" campaign with a wink and a nod to the intrinsic flare and historical heartbeat of what made each city special and unique. Almost 20 years later, the brand is bringing the "Cities" campaign to life with ABSOLUT NEW ORLEANS and will continue to roll out limited-edition, city-inspired flavors like only ABSOLUT VODKA can do. ABSOLUT NEW ORLEANS was chosen first, so the brand could galvanize its consumers and the hospitality industry to help rebuild the Gulf Coast through a shared sense of spirit and celebration.
The Absolut Spirits Company, Inc. will donate 100 percent of its ABSOLUT NEW ORLEANS profits to charities along the Gulf Coast, including organizations in Louisiana, Alabama and Mississippi. ABSOLUT NEW ORLEANS will celebrate the spirit of the city by forging partnerships with non-profit organizations that are dedicated to rebuilding the Gulf region. New Orleans Area Habitat for Humanity, Hands On Gulf Coast, Volunteer Mobile, Tipitina's Foundation and the Louisiana Restaurant Association Education Foundation will each receive a monetary donation to support programs that will help rebuild their respective cities and revive the vibrant culture of the Gulf.
"We are inspired by ABSOLUT NEW ORLEANS and are proud of the partnership we have created with ABSOLUT," said Gina Stilp, Development Coordinator for New Orleans Area Habitat for Humanity. "After two years, there is still much work to be done along the Gulf Coast - the donation will pay for the construction of five new homes for qualified, low-income families."
"ABSOLUT NEW ORLEANS will fund a concert series highlighting local talent in the New Orleans community," said Adam Shipley, Music Director for the Tipitina's Foundation. "Music is crucial to the spirit of our city. Supporting authentic, local musicians helps revive what makes New Orleans so special." As a representation of the musical heritage of New Orleans, the ABSOLUT NEW ORLEANS bottle features a brass harmonica branded with the name "L.O. Smith Trio" as a tribute to Lars Olsson Smith, the founder of ABSOLUT.
This product will be supported by an integrated marketing campaign, including a New York consumer launch event in August, out-of-home executions and a special "In An Absolut World" advertisement in national magazines. The advertisement depicts a stream of relief trucks bringing aid to the people of New Orleans, as well as families moving back to the city.
For more information on New Orleans Area Habitat for Humanity, Hands On Gulf Coast, Volunteer Mobile, Tipitina's Foundation or the Louisiana Restaurant Association Education Foundation, please visit absolut.com/neworleans.
Bring the spirit and spice from New Orleans to your drink with ABSOLUT NEW ORLEANS signature cocktails.
Absolut Big Breezy
Muddle watermelon, lemon juice, pepper and simple syrup. Add ABSOLUT® NEW ORLEANS. Shake and strain into cocktail glass.
Shake and strain into a cocktail glass.
Ladies and Gentlemen, we have a problem. The Raven has escaped his cage. I accidentally left the door unlocked and off he went. Why is this important? Well, in his absence I have to show a re-run of a past issue. No big deal, we'll get through it. As for The Raven, I wish him a good break from writing and look forward to his return to the paper and quill next month.
Now, let's blow the dust off of the old tome and see what we find....
Most people may never really think about how whiskey (or whisky, depending on where you're from) differs from rum, vodka, gin or tequila (that's the big five, right?) Sure, they taste different... but why? Well, after years of research into the creation of CH3CH2OH, I'm here to shed some light into the beverage that has helped so many of us loosen up after a hard day at work and from this plucky American's view, the only thing that makes watching cricket bearable.
All alcohols have one thing in common, sugar. Whether its Russian vodka, Mexican tequila, French wine, German beer, Jamaican rum or American whiskey, all of these start as sugar. Most people are familiar with the origin of wine, the creation of which brings to mind the images of French women with their dresses hiked up to their knees standing in great vats of grapes. Many have heard that vodka is made of potatoes and few know what the agave plant that grows in the deserts of North America has to do with their margarita. Its all about the sugar. What's more, all of our varied beverages of choice are derivative of just three sugars: fruit, cane and grain.
"How can this be?" I hear you cry, gentle reader. Fear not, I am here to wade through the mysteries of booze. We'll break them down into each of the sugars...
*Fruit: this sugar is derived from fruits and vegetables (yes, vegetables and even some flowers). The most common fruit alcohol is, yes, you guessed it, wine. From wine, we get the many of the distillates of wine: cognac, brandy, armagnac and many smaller varieties. In fact, there are very few other alcohols manufactured exclusively from fruit, a few examples being cider and applejack. That is not to say that there aren't other boozes that are influenced by fruit, but as we'll see, vodkas that have a fruit attached to their name are not actually made from the fruit, but rather flavored with it after the fact.
*Cane: This is best known as table sugar (if there is such a thing.) The sugar you put in your coffee (or tea, for my charming cousins), the sugar you bake into your cakes, the sugar that flavors your candies, this is cane sugar. In Hawaii and in the Caribbean this sugar is mashed and refined from the canes that grow naturally in these tropical climes. Elsewhere, this sugar is pulled from within beets. This sugar was responsible for the preferred drink of pirates as they sacked the Spanish Main, and is what makes daiquiris so delicious. Yes, from the sugar cane of the Caribbean we get rum. And pretty much only rum... cane sugar isn't exactly multi talented.
*Grain: Ah, my favorite, and the favorite of beer gulpers, gin drinkers, vodka quaffers and whiskey shooters. Throughout human history, grain has fed us and, well, intoxicated us. Grain alcohol follows very specific timelines to determine what it actually becomes. If you stop grain alcohol before the yeast dies off, you get beer. If you let the yeast die and then distill it once or twice, then run it through peat or charcoal filters and stick it in barrels, you get whiskey. If you distill it three times, regardless of the type of grain, you get vodka. If you take that vodka and throw in a bunch of herbs and spices you get any of a thousand liquors and liqueurs. Add juniper, you get gin. Add almonds, get amaretto. Add anise, get Galliano, anisette, absinthe, ouzo, sambuca... I'll stop.
Grain gets even better. When you hear of farmers feeding beer to cows to make them tender, often this is misleading. What the farmers are actually feeding to the animals is what's left after beer. This goopy, smelly collection of malt, hops and barley is fed to the cattle, nourishing them and intoxicating them at the same time. Our friends down under have a different name for this cow food than we in the northern hemisphere do. They call it Vegemite. Yep, the stuff they spread on nearly everything is a chopped, pressed and process version of what they scrape out of the barrel at the end of beer making. Trust me on this, the beer is way better.
As the oil burns low, and my glass of single barrel sour mash gets empty, I will take my leave. Good night, and tune in next month to once again hear The Raven's Caw.
About The Raven
J.T. "Raven" Centonze has been a long time student of the art of alcohol. Initially interested in keeping conversation at parties, his love for alcohol grew to an obsession in college. In between his real job of running a college bookstore or two, he is the part owner/operator of his own winery. He bartends at private parties which allows him the innovation of many new, unique drinks.
North Americans tend to think they've pretty much invented everything. Take the beer festival. Okay, even if we didn't actually invent it, at least we've perfected it. Like the Great American Beer Festival, held annually in Denver, which attracts more than 17,000 thirsty palates. Or how about the tens of thousands of beer aficionados who descend upon Portland each year in July for the Oregon Brewers Festival. These represent the epitome of beer fests.
What we tend to forget, though, is that they've been doing this beer fest thing for quite a while across the pond. And mostly, they've been doing it better... and for longer.
Take, for example, the 22-year-old Great British Beer Festival, the mammoth cask ale celebration held this past August in London. Then there's the Fira de la Cerveza de Barcelona, which lasts 17 days in July and is more a huge beer garden and tapas bar than a normal brew fest. But the granddaddy is the 24 Hours of Beer in Antwerp, Belgium, punctuating life in this beer capital on October 16th and 17th.
The first thing to understand about the 24 Hours fest is that they (the hours) don't happen in strict succession. In other words, the fest isn't 24 hours of straight drinking. The duration is divided up over two days, running from 2 pm to 2 am on Saturday, and 10 am to 10 pm on Sunday. One assumes that the later start on Saturday enables attendees to recover from the previous night, while the earlier finish on Sunday gets them to work on time on Monday. By all reports, and some personal experience, the system works.
The next important piece of information is the literal translation of the event. It's not "24 Hours of Beer" but rather "24 Hours of Belgian Specialty Beer." That's "Specialty" as in "unusual" or "spiced" or "fruit-flavored" or, most often, "strong." Of the 146 beers listed in the program, the overwhelming majority have an alcohol percentage of more than six percent, with about half coming in at seven percent or better. If that doesn't intimidate you, well, it should.
The third (and perhaps most important) factoid about the 24 Hours is self-evident: it's in Belgium. To anyone who honestly appreciates the glories that the brewing world has to offer, this is no small detail. Belgian beers are rightly recognized as having the widest diversity of style and most eccentric character of those of any nation. There are spontaneously fermented wheat beers (called lambics), which speak to brewing's earliest days; big and potent Trappist ales, gifts from the most benevolent of monks; golden ales that seem as benign as pilsners, though are almost as powerful as Rhine riesling; beers seasoned with everything from coriander to licorice to ginger; brown and red ales aged in wood, like fine amontillado Sherries; brews fermented with whole fruit. All of these beer styles, and many more, belong to Belgium. A day's worth of time spent in the company of such brews is truly a most remarkable 24 hours.
Don't get depressed. If you can't make it to Antwerp for the 24 Hours this year, there's a steadily increasing supply of Belgian beauties now available on store shelves stateside. Seek them, try them, enjoy them. You'll be a better person for it.
A Few Belgian Classics
With the passing of every week, more Belgian beers arrive as imports, not just in North America but all around the globe. The world, it would appear, has discovered that the land known as "The Beercountry" is entirely worthy of its name.
While my advice would be to try anything with "Belgium" on its label, including domestically brewed Belgian-style ales such as the Ommegang and Hennepin ales from Cooperstown, New York, the following list provides a good starting point for novice Belgian beer explorers.
Duvel a delightfully dry, lightly fruity (pear), golden ale with a dangerous drinkability (considering its 8.5 percent alcohol!)
Westmalle Tripel a potent (9 percent alcohol) and slightly sweet, golden Trappist ale blessed with inspired complexity and finesse
Affligem Dubbel a decadent dark ale with a sweetly textural character and fruity, chocolaty body; a fabulous dessert beer
Orval the intriguing "black sheep" of the Belgian Trappist ales; slightly bitter, slightly sour, hugely complex and completely captivating
Cantillon Gueuze perhaps the definitive lambic and a beer brewed only for true aficionados; sharp, sour, refreshing, rewarding
Stille Nacht a Christmas offering from Dolle Brouwers ("Mad Brewers"); a strong (8% alcohol), sweet, contemplative ale worth celebrating
La Chouffe a "chouffe" is a gnome, while La Chouffe is a wonderful, aromatic, coriander-spiced ale from Belgium's southeast
Scaldis a strong (12% alcohol), captivating ale known as Bush (in North America, its name is changed to appease a certain large domestic brewer)
This article has been submitted by the great people over at Wine X Magazine. Wine-X has agreed to bring you a new article every month from their amazing writers. It was written by Stephen Beaumont. If you like living out on the edge and feel the Gen X isn't well represented in the world, have a really good look at Wine X magazine. They've also given us an offer you can't refuse if you're looking to subscribe: $15 for 6 issues. To experience the full magazine, Subscribe Here.
This year the most creative summer cocktails are ripe for the picking, just like your favorite summer fruit. You can make a delicious statement by choosing juicy signature cocktails that incorporate coveted, seasonal ingredients. Not only will the fresh fruits enhance the taste of your drink and help support your local farmers markets, but they will even provide added vitamins and minerals to your recommended daily intake. Studies prove that ethanol, the type of alcohol found in vodka, can enhance antioxidants and prolong the freshness and taste of your favorite fruit.
Whether entertaining at home or enjoying a rooftop happy hour with friends get ready to puree, muddle and garnish your way to creating this summers most flavorful and creative cocktails. Take cues from these hot spots, and you're guaranteed to enjoy the fruits of your labor all summer long. Let's start with Miami this month.
ABSOLUT Lifes APeach
Combine all ingredients over ice. Shake and strain into a high ball glass. Garnish with several peach and lemon slivers.
Atlanta peaches peak late June through July. Ripe peaches should smell sweet and have just a little give when gently pressed.
Our latest Rober Plotkin article talks about getting the most of being a bartender. Robert is the founder of BarMedia.com
For the past 17 years, Robert Plotkin, has been working to provide beverage operators with the right career tools they need to attain success. He has created the best management systems, tools, software and books available in the hospitality industry. His nationally acclaimed products are in the offices and behind the bars of the most successful hotels, nightclubs, restaurants and hot spots worldwide.
Bartending Mistakes Winners Don't Make
Few have become consummate professionals without making every mistake in the book at least once. It certainly holds true for bartenders. Making mistakes goes with the territory. The key is to learn from the mistakes and accept constructive criticism as a necessary part of the leaning process.
Bartending can be extremely challenging, and when someone does it really well, it's a sight to behold. Getting to that point, however, requires humility and a resolve to excel.
No one is immune to making mistakes behind a bar. In such a detail-oriented occupation and with so much human interaction, people are bound to make mistakes. Among the mistakes bartenders often make is not enjoying what they're doing. Bartending should be fun. People that bartend and just like it aren't giving enough of themselves. As entertainers, that's what bartenders do.
Even when not completely psyched about coming into work, great bartenders don their "game faces" and do their level best to give bar guests a worthy performance.
Mentors are few and far between, and tuition at the school of "hard knocks" is outrageously expensive. In hopes of flattening out the learning curve a bit, here's a list of mistakes committed all too frequently behind bars.
Maintaining a "Me-First" Perspective - Success in the bar business requires a pervasive team attitude and looking out for the house's best interests. That entails a cooperative effort, people helping each other to accomplish the stated objective, even when there may be no direct financial compensation pending. Prima donnas should pick another trade.
Disregarding Specified Serving Portions - The misconception that "heavy" gratuities result from pouring "heavy" drinks is a costly one. Over-portioning liquor jacks up cost, swells alcohol potency, and increases liability. Pouring heavy shots undermines the business, and leaves the other bartenders on the staff that pour according to the rules, in a bad way. Their drinks will suffer by comparison.
Letting the Professional Demeanor Slip - Crank up the pressure and even common courtesy quickly disappears. Regardless, bartenders must maintain their composure and remain in control of their emotions. Stress and frustration must be internalized, not vented onto the clientele or co-workers.
Serving an Inferior Product - Whatever the reason, if a drink is not up to quality standards, don't serve it. Make sure that mixes are well prepared, and juices taste fresh. Fruit garnishes should be cut daily, and be used only in good condition. When it comes to the business's product, don't take short cuts.
Improprieties Handling Cash - Running an honest till is a conscious commitment. Depositing all of the bar's cash proceeds should be done without hesitation. Theft undermines trust and staff morale. Running an honest till is the only financially and ethically sound course of action.
Being an Order Taker - Don't be complacent just filling orders, make things happen. Suggest new drinks, new products and energize your guests. There is no more effective form of marketing than the enthusiastic efforts of servers at the point of sale.
Fixating on GratuitIies - Making a decent living behind a bar is best achieved through rendering prompt, competent service. Concentrating on tips during a shift diverts your concentration from the job at-hand. Take care of your guests and the tips will take care of themselves.
Inadequate Short-Term Memory - Fault lies in the undeveloped ability to recall customers' names, and what they're drinking. While people appreciate bartenders remembering their names, they fully expect bartenders to remember what they're drinking.
Scattered Priorities - Working a high-volume bar requires the ability to "take care of first things first;" waiting on bar customers before washing glasses, or preparing drink orders for servers before finishing a conversation with a regular. Prioritizing tasks according to their highest and best use of time is a proven method of wrenching order out of chaos.
Preferential Treatment - While its natural to prefer serving some people over others, it's a fundamental mistake to act upon those sentiments. Treating select customers like second-class citizens is not part of the job description. Your attitude and demeanor can betray how you feel as clearly as inattentive service.
Proven Strategies for the On-Premise Operator
This may be the best resource guide ever written for controlling, managing and operating a beverage operation profitably.
Covering virtually every aspect of a beverage operation, Robert Plotkin has left no stone unturned. From analyzing bartender and server productivity to explaining how to use pour cost formulas to increase profits, it is a guide that anyone can use to increase their profits, reduce their costs and understand how to do it in a step-by-step format.
Fill mixing beaker with ice. Add the fruit, basil, syrup de gomme and Plymouth Gin. Shake vigorously (to break up the fruit and basil) Strain into a glass filled with crushed ice. Garnish with a peach slice and lime wedge.
July 25, 2007, New York, NY - Castle Brands Inc. (AMEX: ROX) today announced that its flagship brand, Boru® Vodka, is launching its "Defend the Bar Band" US marketing program. The program's focus is a web-based contest to find the most authentic and passionate bar band. Additional elements include a consumer "Defend the Fan" sweepstakes, and on-premise "Defend the Bar Band" Nights.
Earlier this year, Castle Brands launched a bold, fresh look for Boru Vodka. The highly-acclaimed new packaging was very well received by the trade and the new bottle is now on store shelves across the country. In conjunction with the bottle launch, Boru launched its "Reclaim the Spirit" marketing campaign and its newly designed website.
"Defend the Bar Band" is the second phase of Boru Vodka's brand building program. The multi-tiered program begins with the search for the ultimate bar band. Boru Vodka gives unsigned bands a forum to stand up and play for what they believe in, their music. Up to fifteen bands will be selected from all the entries received and their original recordings will be featured on boru.com. The bands will compete for the opportunity to win a digital release deal with Roadrunner Records as well as $10,000 worth of new equipment from Musician's Friend. Real-time, web-based consumer voting will narrow the field to four finalists. A combination of consumer voting and industry panel votes will determine the winning bar band. The judging panel is made up of industry and entertainment experts from Roadrunner Records, Blender.com, Musician's Friend and Boru Vodka.
Not forgetting music fans, Boru Vodka invites consumers to visit boru.com to listen to new music and vote for their favorite bar band. Visitors can also enter the "Defend the Fan" sweepstakes for the chance to receive daily music downloads and win $5,000 or a Boru branded jukebox.
The bar band program will be promoted on-premise with events and point-of-sale merchandise. In addition, Castle Brands has retained on-premise specialists to supplement its own sales team in key markets. This "Brand Ambassador" team will be dedicated to Boru Vodka and will work on-premise promoting the brand and the bar band program.
"Defend the Bar Band" extends beyond boru.com. Boru Vodka has partnered with Dennis Digital, parent company of maximonline.com, blender.com and fark.com; Roadrunner Records, specifically their hottest new band, Madina Lake; and Musician's Friend, the premier destination for music equipment. These partners will highlight the bar band program on their websites, provide outbound e-blasts to their databases, and cross-link with boru.com. Partnering with leaders in the entertainment and music industry is expected to result in Boru's bar band program reaching over six million people. "Defend the Bar Band" will also be showcased with a page on myspace.com.
"We have created an integrated, web-based marketing program that extends the "fight/defend" brand campaign we introduced earlier this year. The bar band program takes the ever popular talent search format to the 21st century as well as adding several new twists. The extended reach provided by our partners combined with the popularity of consumer voting is an exciting formula," said Roseann Sessa, vice president marketing and public relations for Castle Brands. "We believe that it is an all-around winning program. Unsigned bands gain much needed exposure, music fans are exposed to new artists and can help launch a success story, and we can take the program directly to Boru fans on-premise."
The "Defend the Bar Band" program will begin on August 20, 2007. At that time, bands are invited to submit their entries on-line. The consumer voting portion of the fan sweepstakes will launch on September 24, 2007. The winning band will be announced in early November.
July 11, 2007, New York, NY - Castle Brands Inc. (AMEX: ROX) today announced that it has released Knappogue Castle Whiskey ® 1995, the latest in its series of vintage-dated single malts from Ireland.
This sixth vintage of Knappogue Castle Irish Single Malt Whiskey was triple distilled in copper pot stills in 1995 and then aged in bourbon casks. Earlier this year, a limited number of casks were hand selected to fit Knappogue Castle's flavor profile and then lightly chill filtered. The lack of artificial coloring gives Knappogue its distinctive light, golden color. In March 2007, the Knappogue Castle 1995 casks were bottled in Ireland.
Barry Walsh, recipient of Whisky Magazine's Lifetime Achievement Award in 2005 and Malt Advocate's Industry Leader of the Year in 2003, has called Knappogue 1995 "a very refreshing and mellow malt with excellent complexity of taste".
To celebrate the 1995 vintage bottling, Castle Brands has created the Castle Collection. "Since Knappogue Castle Whiskey is bottled on a vintage basis, it is by definition a limited edition. Once a vintage is sold out, it cannot be reproduced. We have sold through all of our vintages up through 1994. Castle Brands reserved a few cases of each vintage. We will release only a limited number of Castle Collection cases of Knappogue each year," said Roseann Sessa, Vice President Marketing & Public Relations for Castle Brands. "Like a fine wine, the nose and style of each Knappogue vintage vary from year to year, making each vintage unique. The Castle Collection will give a lucky connoisseur the opportunity to own a complete set of Knappogue Castle Whiskey." This first Castle Collection six-bottle case will include one 750ml of each vintage from 1990 through 1995. Each bottle is autographed by Mark Andrews. The Castle Collection case has a suggested retail price of $500. Call Castle Brands for availability.
More about Knappogue Castle Whiskey®
The Knappogue Castle legacy began with a man named Mark Edwin Andrews nearly half a century ago. His Knappogue Castle 1951, named after the castle in Ireland that he owned, is the oldest and rarest Irish whiskey in the world. His son, Mark Andrews, continues his father's legacy by selecting the finest Irish single malt, aging it to perfection and bottling it on a vintage basis. Knappogue Castle Whiskey 1951, SRP $1,600. Knappogue Castle Irish Single Malt Whiskey - 1995, SRP $34. Both available nationally or online...
The heat of the summer is on and what better way to enjoy a hot afternoon or evening than with a cold and refreshing cocktail to take the edge off the summer heat. Jim Hewes, Washington, D.C. mixologist at the Round Robin Bar at the historical Willard InterContinental has used his 20+ years of mixing experience to concoct these tasty creations, with a little Washington, D.C. flair.
If you can't pay Jim a visit at the Round Robin in Washington try making one of his cocktails at home - you can enjoy one by the pool, at your next barbeque, or just because. There are only a few months left until the days of summer are gone so get to mixing before the coats and scarves come out again.
Cheers to summer and a cooling treat!
Sauza Red Rocket
Shake tequila, sambuca, lime, orange and Triple Sec over ice. Strain into a tall glass filled with crushed ice. Add sloe gin, poured down the side of the glass. Fill with cranberry juice and add splashes of Crème de Almond and Blue Curacao and serve.
Add sugar, bourbon and mint into an old-fashioned glass with crushed ice and muddle the fruit. Garnish with berries and mint.
Look forward to some more next month!
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