Old Forester Repeal Bourbon, a new, one-time, limited-release bourbon expression celebrating the 75th anniversary of the repeal of Prohibition, is set to hit retail shelves nationwide this week. Old Forester Repeal Bourbon will come in a mock circa-1933 375ml bottle and carry an Old Forester replica label from that era.

Old Forester became America’s first bottled bourbon in 1870 when Louisville-native George Garvin Brown recognized the need for a bourbon of consistent high quality and began putting Old Forester in glass bottles. Brown, a pharmaceutical salesman, was so sure of the quality of Old Forester that he put his hand-written guarantee on each bottle – a practice continued today. The company claims that Old Forester is the only bourbon in existence today that has been sold continuously for over a century, including between the Prohibition years of 1920 and 1933 when it received one of only ten government permits to produce bourbon for medicinal purposes when alcohol sales were otherwise illegal in the United States.
“This special bottling of Repeal Bourbon celebrates the rich history of Old Forester’s role as the founding brand of Brown-Forman,” said Joe Murray, Brand Manager for Old Forester. “Old Forester still lives up to its claim of ‘There is nothing better in the market’ over 135 years since its inception and is proud to be the only bourbon produced before, during and after Prohibition.”

Old Forester Repeal Bourbon will come in a gift pack which will include a scroll of the 21st Amendment to the U.S. Constitution, which ended Prohibition, and an Old Forester snifter. Repeal Bourbon is 100-proof and will retail for a suggested price of $29.99 wherever Old Forester is sold. Only 2,700 cases were produced.

Beam Global Spirits & Wine, Inc. will release a limited edition, “The Distillers Series,” in October 2008.  “The Distillers Series” celebrates the seven generations within the Jim Beam family and commemorates their contributions to the bourbon industry.  The dark amber liquid inside each bottle is a new recipe, specially-crafted and aged seven years to 90 proof, and the result is a warm, lingering, mellow finish perfect for easy sipping.

First crafted in 1795, Jim Beam, the world’s #1 selling bourbon, prides itself on more than two centuries of quality and integrity.  Jim Beam attributes an unwavering commitment to the classic recipe to a long lineage of family distillers who have shaped and defined American whiskey.

“Having your face on the Jim Beam label is a big honor and a big responsibility too,” stated Fred Noe, seventh generation Beam family distiller.  “Every family member featured on the bottle label—my father, Booker Noe, and all my great-grandfathers and uncles, Jacob, David, David M., Jim and T. Jeremiah Beam—all contributed to our bourbon and the Jim Beam family legacy. As the only living distiller featured, I work everyday to uphold the legacy they’ve created.”
“The Distillers Series” features the key contributions of the seven generations of the Jim Beam family:

Jacob Beam – Founder of the Jim Beam family of distillers, Jacob made a name for himself across the country with his Old Jake Beam Sour Mash, brought to market in 1795.
David Beam –Youngest son of Jacob Beam, David adapted new techniques, including copper stills, to meet soaring demand for Old Jake Whiskey.
David M. Beam – Known as the steady hand during the Civil War, David gambled 60 years of his family’s legacy by dismantling the distillery formerly located in Washington County, Kentucky and rebuilding it in Nelson County by the Louisville and Nashville railroad.  The gamble paid off, because with its newly acquired ability to ship product both north and south, The D.M. Beam Company gained a national following.
James B. Beam – James “Jim” Beauregard Beam grew the family whiskey, now named Old Tub, to more than 10,000 barrels per year until Prohibition brought production to a halt.  Jim Beam sold all his liquor holdings and turned to other endeavors, but none proved as profitable as the bourbon business. Following the repeal of Prohibition, at age 70, Jim and his son T. Jeremiah rebuilt the distillery – in 120 days!  He shed the Old Tub name for Colonel James B. Beam, better known as Jim Beam Kentucky Straight Bourbon Whiskey, which is still the name today.
T. Jeremiah Beam – Growing up during Prohibition, T. Jeremiah jumped to rebuild the family distillery the minute the repeal was issued. His enthusiasm for the business continued to grow when he took over operations for his father. T. Jeremiah was determined to expand the distillery and maintain the quality standards his family had set years before. Known throughout Kentucky as a bourbon fanatic, T. Jeremiah’s reign represents a legendary and inspirational chapter in the Jim Beam history.
Booker Noe – After more than 40 years of distilling, Booker increased production 12 times and created The Small Batch Bourbon Collection® including Booker’s® Bourbon, straight from the barrel.
Frederick Booker Noe III – Fred is the seventh generation distiller who was added to the traditional Jim Beam bottle label in September 2007.  Fred spends eight months a year on the road as the spokesperson for Jim Beam Bourbon.
Premium packaging will outfit this special edition to create the perfect holiday gift for bourbon aficionados and collectors.  Shelf-talkers, along with poster and case displays, will promote “The Distillers Series” in the off-premise. To support “The Distillers Series,” Fred Noe will travel throughout the holiday season to key markets sharing stories of his renowned family.

“The Distillers Series” will be available in 750ml bottles and available to legal purchase age consumers for a suggested retail price of $20.99. The limited edition will be available through January 2009.

SPI Group, owner of Stolichnaya vodka had agreed with William Grant & Sons for the U.S. distribution of Stoli.

“William Grant & Sons has a wonderful portfolio and a proven track record with super premium spirits. The company has one of the fastest-growing spirits portfolios in the United States. While there were many suitors for the Stolichnaya brand, William Grant & Sons is the best partner for us,” stated Andrey Skurikhin, SPI minority shareholder. “We are excited to work with their executive team, many of whom have experience working with our brand. Their expertise and passion will continue to propel Stolichnaya and deliver great success.”

“We are extremely proud to enter into this agreement with SPI Group for the distribution of the Stolichnaya vodka brand, a truly iconic brand which fits perfectly into the William Grant & Sons portfolio,” said Simon Hunt, President, William Grant & Sons USA and Managing Director, North America. “We look forward to the partnership and to working closely with SPI Group to deliver continued and greater success for Stolichnaya.”

USA Champions get ready for the 26th Marie Brizard International Bartender Seminar and Competition in Bordeaux, France

NEW YORK– (November 11, 2008) – This year’s MARIE BRIZARD Cocktail Challenge named Don Lee from east coast and Jackie Patterson from west coast as the USA Champions.  Just behind the champions, Eben Freeman (New York City) and Joel Baker (San Francisco) came in 2nd place.  And the special Hospitality Award went to Tony Perez (Philadelphia) and Sierra Zimei (San Francisco), who both received the most public votes on the official website of the MARIE BRIZARD Cocktail Challenge at <a href=”http://www.cocktailtimes.com/mariebrizard” target=new>http://www.cocktailtimes.com/mariebrizard</a>.

The USA champions will travel to Bordeaux, France in December to compete in the international final at the 26th MARIE BRIZARD International Bartender Seminar (IBS). During the seminar, they will have the opportunity to visit MARIE BRIZARD Distillery and tour the beautiful wine region of Bordeaux.  For over 25 years, thousands of top bartenders from around the world have participated in this annual event at the home of MARIE BRIZARD.  It is one of the most rewarding lifetime experiences for the world’s bar professionals.

“I am incredibly honored to be one of the USA Champions. I will do my best to show the other international bartenders what team USA is capable of doing.  I am looking forward to not only the learning experience of the official seminars, but also to meet and learn from all the other bartenders,” says Don Lee, who will team up with the west coast USA Champion, Jackie Patterson.  “I am beyond excited to have won the  Challenge. And now I have the opportunity to represent San Francisco and the U.S. cocktailian culture in France.  MARIE BRIZARD is the name that has been identified with quality in flavoring for centuries, so I am looking forward to seeing how they produce their liqueurs in Bordeaux,” says Patterson.

THE EAST COAST RESULTS

Champion: Don Lee,  PDT  NYC
2nd Place: Eben Freeman, Tailor NYC
Hospitality Award winner: Tony Perez, G Philadelphia

Other challengers:
Jason Cobb, Bartender, Brandy Library NYC
Gen Yamamoto, Lounge ZEN NJ
Brian Miller, Death & Co. NYC
Terence Miller, MEGU Midtown NYC
Miguel Aranda, The Plaza Hotel NYC
Pichet Ong, P*ONG NYC

THE WEST COAST RESULTS

Champion: Jackie Patterson, Zinnia SF
2nd Place: Joel Baker, Bourbon & Branch SF
Hospitality Award winner: Sierra Zimei, Four Seasons Hotel San Francisco

Other challengers:
Brian Mac Gregor, Jardiniere SF
H. Joseph Ehrmann, Elixir SF
Camber Lay, Epic Roasthouse SF
Joe Wrye, Waterbar SF
Tim Stookey, Presidio Social Club SF

The Judges
All challengers were carefully reviewed by the combination of technical judges and tasting judges. “This year’s MARIE BRIZARD Cocktail Challenge showcased the highest standard of bartending by the nation’s top bartenders,” says Timo Sutinen, Vice President of Marketing and Business Development, Imperial Brands, Inc.  “Our lineup of the contestants is what made our competition so special.”

In New York City at Madison Square Garden, Head Judge, Chester Brandes, CEO and President of Imperial Brands, Inc. judged on technical along with Ray Foley, publisher of Bartender Magazine. On the tasting panel, three of the industry’s experts joined this competition including Rob Costantino, Managing Editor of Santé Magazine, Jack Robertiello, a veteran beverage writer and consultant and Michael Waterhouse from Dylan Prime and Devin Tavern.

In San Francisco at Conduit Restaurant, David Nepove, Vice President of United States Bartenders’ Guild (USBG) served as the technical judges along with the tasting panels of Steven Oliver, General Manager of Le Colonial Restaurant, Scott Hocker, Senior Editor of San Francisco Magazine and Patrick Heig, Editor of CitySearch San Francisco.

To learn more about this year’s Marie Brizard Cocktail Challenge, please visit: http://www.cocktailtimes.com/mariebrizard.

USA Champion gets ready for the international final in Bordeaux, France

SAN FRANCISCO – (October 28, 2008) – This year’s MARIE BRIZARD Cocktail Challenge announced Jackie Patterson the USA Champion at the west coast regional final at Conduit on October 27, 2008.  Just behind the Champion, Joel Baker came in 2nd place and Sierra Zimei won this year’s special Hospitality Award by receiving the most public votes on the official MARIE BRIZARD Cocktail Challenge website at: http://www.cocktailtimes.com/mariebrizard.

As one of the two USA champions, Jackie Patterson will travel to Bordeaux, France in December to compete in the international final at the 26th MARIE BRIZARD International Bartender Seminar (IBS). During the seminar, Patterson will have the opportunity to visit MARIE BRIZARD Distillery and tour the beautiful wine region of Bordeaux.  For over 25 years, thousands of top bartenders from around the world have participated in this annual event in the home of MARIE BRIZARD.  It is one of the most rewarding lifetime experiences for the world’s bar professionals.

“I am beyond excited to have won MARIE BRIZARD Cocktail Challenge.  My fellow contestants are definitely the best in the business and it was an honor to compete with them.  And now I have the opportunity to represent San Francisco and the U.S. cocktailian culture in France,” says Patterson. “MARIE BRIZARD is the name that has been identified with quality in flavoring for centuries, so I am looking forward to seeing how they produce their liqueurs in Bordeaux.”

At the event, Patterson was announced the USA Champion by Timo Sutinen, Vice President Marketing & Business Development of Imperial Brands, Inc, Importer of MARIE BRIZARD with the specially etched crystal decanter trophy.  “Jackie’s talent really showed in all of her MARIE BRIZARD cocktails.  We are excited to have her in our Team USA at the Bordeaux final,” says Sutinen.  “Jackie’s win didn’t come easy in this tough competition among seven other talented challengers fighting for the title.  Our lineup of challengers is what made this Challenge so special.”

The contestants were put together by CocktailTimes.com, host of this year’s MARIE BRIZARD Cocktail Challenge: Sierra Zimei (Four Seasons), Joe Wrye (Waterbar), Camber Lay (Epic Roasthouse), Tim Stookey (Presidio Social Club), H. Joseph Ehrmann (Elixir), Brian Mac Gregor (Jardiniere), Joel Baker (Bourbon and Branch) and Jackie Patterson (Zinnia).

“We made a conscious choice to bring the finest bartenders from this great culinary city, because MARIE BRIZARD is about quality and the challengers in this competition fully appreciate that.  Their talent, passion and professionalism match what this brand is all about,” says Yuri Kato, publisher of CocktailTimes.com.

Patterson, along with the other challengers were carefully reviewed by the combination of technical and tasting judges.  David Nepove, national vice president of United States Bartenders’ Guild (USBG) conducted the technical judging while Steven Oliver, General Manager of Le Colonial, Scott Hocker, Senior Editor of San Francisco Magazine and Patrick Heig, Editor of CitySearch San Francisco were on the blind tasting panel.

The Winning Recipes by Jackie Patterson

The Baby Doll
1/2 oz MARIE BRIZARD CRÈME DE MENTHE, BLANCHE
2 oz white rhum agricole
1/2 oz simple syrup
3 chunks of yellow doll melon
3 chunks of lemon cucumber
3/4 oz key lime juice
Soda water
Muddle the fruits with simple syrup.  Add Marie Brizard Crème de Menthe, Blanche and rhum agricole to shake with ice.  Fine-strain into a rocks and key lime wheel filled Collins glass.  Top with a splash of soda water and garnish with a lime peel and a mint sprig.

The Violet Hour
1/2 oz MARIE BRIZARD PARFAIT AMOUR
1 dash MARIE BRIZARD ANISETTE
1 1/2 oz Sobieski Vodka
Stir all ingredients in a mixing glass with ice. Strain into a chilled martini glass. Garnish with freshly cut orange peel.

Silver Quinella
3/4 oz MARIE BRIZARD APRY (Apricot)
2 oz Basil Hayden’s Bourbon
1/5 oz fresh lemon juice
1/4 oz Cynar
1/4 oz egg whites
Dry shake all ingredients for 15 seconds, add ice and hard shake for another 20 seconds. Strain into a Collins glass filled with fresh ice. Garnish with fresh cut lemon twist and marigold petals.

To learn more about this year’s Marie Brizard Cocktail Challenge, please visit: http://www.cocktailtimes.com/mariebrizard.

About Jackie Patterson
Jackie Patterson is a bar chef at Zinnia restaurant (500 Jackson Street, San Francisco).  Patterson may be fairly new to the mixology scene, yet she has been recognized in Food & Wine magazine and San Francisco Chronicle in the last 3 years in the fine dining industry.  In 2006, she entered her first cocktail competition in San Francisco, when her tequila concoction “Agua Callente” won her the first place.  Since her first competition with the big win, Patterson began exploring her interest in mixology by attending the United States Bartender’s Guild (USBG).  There, she was intrigued by the level of professional focus and passion shared among the fellow members of USBG.  Since then, Patterson has attended almost every single USBG meeting and has been voted into the secretary position for the San Francisco Chapter.  Patterson has invented her signature cocktail menus for San Francisco’s renowned restaurants including Orson and Le Colonial.

About Imperial Brands, Inc.
MARIE BRIZARD is imported by Imperial Brands, Inc. in the United States. Headquartered in Palm Beach Gardens, Fla., it is a U.S. subsidiary of Belvédère S.A., one of Europe’s largest producers and distributors of white spirits and wines. Belvédère S.A. operates production and distribution units in Poland, France, Bulgaria, Lithuania and the United States and additionally owns subsidiaries in Russia, Canada, Spain, Scandinavia and Brazil. Belvédère S.A. purchased Marie Brizard & Roger International in July 2006.
Imperial Brands Inc. also owns Florida Distillers Co., which has two production facilities located in Florida. This provides bottling capacity of 5 million (9-liter) cases of distilled spirits for the company and a base on which to coordinate its expansion across the U.S. To learn more about Imperial Brands, Inc., please visit the company website at: http://www.ibrandsinc.com

– Qualified Bartenders are Invited to Apply by November 2008 –

Grand Marnier® and NAVAN will host the 2009 Grand Marnier® and NAVAN Mixology Summit at Vail Cascade Resort & Spa in Vail, Colorado in early April 2009.  Exclusively for bartenders across the U.S. (excluding Texas), the 2009 Grand Marnier® and NAVAN Mixology Summit offers industry leaders an opportunity to showcase their creativity and skills, collaborate and learn with peers, and leave their mark on the art of mixology. Building upon the brands’ history of excellence in mixology, the summit brings together 100 of the best bartenders for three dynamic days of consultation, mixology labs, expert panel discussions, cocktail events and networking events. Qualified bartenders and mixologist are invited to apply and submit their application and recipes for Grand Marnier® and NAVAN to www.MixologySummit.com before the November 30, 2008 deadline.

“Grand Marnier® has always been a champion of mixology,” states J.C. Iglesias, Grand Marnier® Brand Director. “Next year’s event will focus on the innovators and creative talent shaping mixology today.  Vail’s hospitable, adventurous atmosphere is the ideal location to draw the nation’s most talented bartenders together to share insight on the future of their craft, while enjoying some rare down time with their peers.”

Grand Marnier® and NAVAN have a long-standing history of hosting events in Colorado; the first Grand Marnier® winter event was held over 30 years ago and initiated a cherished industry tradition.  Situated in Vail’s luxurious winter setting, the 2009 program is designed to both educate and entertain attendees in an unparalleled networking experience. Highlights include consultation in Mixology Labs—individual sessions for bartenders to present recipes and ideas for Grand Marnier® and NAVAN, plus expert seminars, cocktail tastings and a gala dinner.

To apply, please visit: http://www.mixologysummit.com.

Gypsy Bar at Borgata Hotel Casino & Spa in Atlantic City introduced the special election cocktails created by Dominique Douris.

McCainarita
1 part Siembra Azul Reposado
1/2 part Grand Marnier
1 part fresh lime juice (sour mix)
1 part pomegranate juice

Ciroc Obama
1 part Ciroc
1/2 part Blue Curacao
1 part fresh lime juice (Sour mix)
1 part sprite

Miss Independent
2 parts Stoli Raz
1 part Cointreau
Splash Cranberry
Splash Lime juice

About Gypsy Bar: Escape to Gypsy Bar, a lounge and bar featuring hearty, eclectic food, music and people, and showcasing live bands, pomegranate margaritas, Gypsy Sangria, 80 tequilas and 15 beers.  With 87 seats that all have a great view of the stage, it has the ingredients for unpredictable, laid-back fun where bartenders are part of the show and inhibitions are left at the door and dance floor.  Earning its reputation as a rock n’ roll haven and host to impromptu musical performances such as Jimmy Fallon, Jon Bon Jovi, Slash, Adrien Grenier, and Vince Neil.

Pernod Ricard USA introduces BarSmarts, a bartender training and education program that targets the profession at all levels — from well known, influential celebrity mixologists and trendsetters to bartender proteges to bartending newcomers across the country.

“The cocktail culture here in the U.S. continues to gain momentum and consumers are becoming increasing savvy in their drink choices,” noted Steve Walkerwicz, Vice President On-Premise Customer Marketing for Pernod Ricard USA.  “We understand that knowledgeable and confident bartenders have a tremendous influence on their customer’s drink selections. We see this as a great opportunity to offer a unique, industry-first bartender training and education program that not only provides a valuable tool to those in the profession but that is developed and sponsored by BAR, LLC, a partnership of six of the most highly respected spirits authorities/educators in the U.S. including Dale DeGroff, Steve Olson, Doug Frost, F. Paul Pacult, Andy Seymour and David Wondrich.”

BarSmarts has been designed exclusively for Pernod Ricard USA by BAR LLC, based largely on their award winning BAR Certification Program.  BarSmarts offers two levels of accredited training and education. The first level – BarSmarts ADVANCED - targets bartender protégés in major markets who are committed to the profession of bartending. Approximately 1000 bartenders from ten major markets in 2008-2009 will be presented the opportunity to participate in BarSmarts ADVANCED, a dynamic and interactive certification program of advanced mixology and spirits expertise. BarSmarts ADVANCED is delivered through an exclusive BarSmarts ADVANCED Kit that includes a DVD, workbook, mixing equipment (where legal) and sample certification tests. The program culminates with BarSmarts LIVE — a full day program of instruction, education, mixology, testing, and formal certification for the programs top performers — hosted by the esteemed BAR, LLC partners.

BarSmarts WIRED, the second level of the program, targets a broader range of bartending professions and markets.  This group will be presented with the opportunity to participate through a web-based education and certification program offered exclusively through password-protected entrance to the BarSmarts WIRED site.

BAR, LLC founding partner F. Paul Pacult said, “All levels of the training involve a very comprehensive agenda — from the basics of spirits history, production & tasting to cocktail knowledge & technique to bartending for career advancement, service and profit. BarSmarts is a groundbreaking, turnkey program that offers everything the aspiring bartender needs to know together in one package. It is truly a first for our industry. BarSmarts is an extraordinary, hands-on tool that will help set a new standard of excellence within the bartending profession. This innovative program is an example of Pernod Ricard’s ongoing commitment to supporting the success of their on-premise business.”

BarSmarts debuted at the ‘Tales of the Cocktail’ Event in New Orleans, July 16-22, 2008.  BarSmarts ADVANCED kicks-off in New York and San Francisco in August with the final BarSmarts LIVE full day training and certification event scheduled for October 28, 2008 in New York and November 11, 2008 in San Francisco. Four more cities – Atlanta, Chicago, Boston and Austin, TX - will kick-off the BarSmarts ADVANCED program in April/May, 2009. BarSmarts WIRED will be available nationally in Spring, 2009.

Beam Global Spirits & Wine, Inc. [Fortune Brands, Inc. (NYSE:FO)] announced a new partnership with funkin, Ltd. to bring a fresh line of cocktail mixes to the United  States.  funkin offers ready-to-pour, all-natural purées, syrups and cocktail mixes that help bartenders quickly create fresh and innovative cocktails.

funkin is the United Kingdom’s leading supplier of all-natural fruit purée cocktail mixers.  Available in 24 flavors, funkin’s line of fruit purées, syrups and cocktail mixes are packaged in convenient foil pouches that are marketed to bartenders to provide fresh, high-quality, textured fruit flavor to premium cocktails.  Beam Global is the exclusive U.S. distributor of funkin products.

“funkin is delighted with the new distribution agreement and to sit alongside Beam Global’s fantastic stable of brands.  This is a great opportunity to couple high-quality products to meet growing and changing consumer demands,” said Alex Carlton, founder and managing director of funkin. “Through our partnership with funkin, Beam Global will expand its range of cocktail solutions to offer bartenders great tasting, innovative drinks for their customers,” stated Kelly Doss, senior director of marketing, Beam Global.  “We know the U.S. market is hungry for all-natural products that can be easily incorporated into bar and restaurant menus.  We see this partnership as a great opportunity to help our brands stand out from the competition with fresh fruit and natural ingredients.”

Philadelphia-based mixologist, Tony Perez, becomes one of only 10 contestants in Marie Brizard Cocktail Challenge, USA Competition

This year’s Marie Brizard Cocktail Challenge welcomes Philadelphia-based mixologist, Tony Perez from Philly’s premier ultra-lounge, G. From now to the end of this year, Tony Perez fans and G customers can vote for him online at: http://www.cocktailtimes.com/mariebrizard.

Perez is a long time fan of Marie Brizard. “Most of the time, bartenders have to infuse their own liquors but Marie Brizard does all the work for us, using fresh fruits and herbs to infuse their products. It’s a one of a kind product,“ says Perez.

Though this is his first appearance in Marie Brizard Cocktail Challenge, Perez is a seasoned bartender, who has worked at various restaurants and bars in Las Vegas and New York City before moving to Philadelphia to join G.  Having spent a total of 10 years in the United States Marines and Air Force in the past, today Perez enjoys his civilian life serving the guests at G.

“Being the only contestant from Pennsylvania and competing with all those New Yorkers, I am really excited about this Challenge.  I look forward to meeting the other challengers in the regional final and hope to make new friends and learn from everyone.”   The regional final for the east coast challenge is on Friday, November 7th at Madison Square Garden, where the 10 east coast challengers including Perez will mix their Marie Brizard concoctions. A panel of judges will then decide on a USA champion, who will travel to Bordeaux, France to compete in the international level.

Perez likes to keep his cocktails simple and flavorful and enjoys making drinks for the hip crowd that frequents G. “It’s the first ultra premium lounge in Philly that caters to guests who want to have that Vegas or Miami style fun,” says Perez. He believes that every guest is different, so when making a cocktail, he makes one for the guest’s taste buds and not for his own. Perez hopes to satisfy the judges’ taste buds at the regional final to win a ticket to Bordeaux, France with his concoctions: Mai Amour and French Sangria.

His short drink cocktail, “Mai Amour” is a Sobieski vodka based martini, mixed with Marie Brizard Parfait Amour, beautifully garnish with fresh Orchid.  And the tall drink submission, “French Sangria” is a great blend of Marie Brizard Peach du Verger, Marie Brizard Mangue and Marie Brizard Manzanita (green apple) mixed in Bordeaux red wine.

Tony Perez’s full profile and original Marie Brizard recipes are available online at:  http://www.cocktailtimes.com/mariebrizard/tony_perez.html