Manhattan Nights to reveal signature sweet concoctions
NEW YORK--(Business Wire)--
In a unique culinary partnership titled "Manhattan Nights", a
renowned New York City Pastry Chef paired a variety of signature
desserts with newly created cocktail concoctions, conceived by one of
America's top mixologists. All focus on B&B(R), the liqueur made from
spiced BENEDICTINE Liqueur and fine French Cognac.
Manhattan Nights brings B&B Liqueur back to its roots, as it is
historically a "Manhattan" spirit: B&B was concocted in Manhattan,
when a barman artfully combined the two liqueurs, BENEDICTINE and
Brandy in the 1930s.
First came wine pairings, spirit pairings were next, and now B&B
is embracing the new big trend of dessert pairings. Set to launch in
September, Manhattan Nights highlights B&B's taste and versatility
proving it to be an ideal dessert accompaniment. Using the spices and
aromas of B&B as inspiration, renowned Pastry Chef Martin Howard
created seven signature desserts to pair with seven unique cocktail
creations. Gary Regan, creator of the cocktails, is among the U.S.'s
leading mixologists, spirits historians, and a published author.
"B&B is an incredibly versatile spirit and was very easy to work
with. It is the ultimate dessert choice with an amazing flavor
profile. The Acacia honey and hints of saffron, for example, really
inspired me to create my roasted peach in phyllo pastry", says Pastry
Chef Martin Howard. "Having been invented in Manhattan, I feel it's
the perfect complement to any New York pastry kitchen."
ABOUT BACARDI U.S.A., INC.
Bacardi U.S.A., Inc. is the United States import, sales and
marketing arm of one of the world's leading spirits and wine
producers. The company boasts a portfolio of some of the most
recognized and top-selling spirits brands in the United States
including BACARDI(R) rum, the world's number-one selling rum; GREY
GOOSE(R) vodka, the world-leader in super-premium vodka; DEWAR'S(R)
Blended Scotch whisky, the number-one selling blended Scotch whisky in
the United States; BOMBAY SAPPHIRE(R) gin, the fastest-growing premium
gin in the spirits industry; CAZADORES(R) blue agave tequila, the
number-one premium tequila in the world; MARTINI & ROSSI(R) vermouth,
the world-leader in vermouth; and other leading and emerging brands.
ABOUT B&B
B&B Liqueur was concocted when a New York City barman artfully
combined the two liqueurs, BENEDICTINE and Brandy, in the 1930s. While
known initially as the "BENEDICTINE and Brandy" cocktail, the name was
shortened to B&B and bottled and distributed as its own brand in 1937.
Today, B&B continues to be a favorite among mixologists-- it recently
received 4-out-of-5 stars from Spirit Journal.
Almost 500 years old, the BENEDICTINE recipe was created by
Benedictine monk, Don Bernard Vincelli in the Fecamp Abbey located in
northern coast of France. It was used originally as an elixir and
combined some 27 plants and spices.
During the French Revolution, the monks abandoned the abbey and
Fecamp wine merchant, Alexandre Le Grand, discovered the BENEDICTINE
recipe. He then commissioned the Benedictine Palais to house the
production facility for BENEDICTINE. In addition to the distillery and
cellars, the Palais also houses a world-class museum and receives more
than 150,000 annual visitors.
TECHNICAL INFORMATION
B&B is created using 60% BENEDICTINE Liqueur and 40% OTARD Cognac.
The blend is further enhanced by naturally-soft Acacia honey and a
pure distillate of Saffron. The liqueur is mellowed in oak barrels in
the cellars of the Benedictine Palais in Fecamp for a period of 12
months before being bottled and shipped around the world.
SIZE & DISTRIBUTION
B&B is available in 50ml, 375ml, 750ml and 1L bottles. B&B is sold
in both on- and off-premise locations throughout the United States.
ABOUT GARY REGAN
Gary Reagan is among the U.S.'s leading mixologists, spirits
historians, and a published author. Highly respected among bartenders
and mixologists, Gary and his wife, Mardee, are the vision behind
Ardent Spirits, a website devoted to unearthing the lasts in cocktail
trends, recipes, and noteworthy mixologists and cocktail
establishments around the globe. Gary writes The Cocktailian, a
bi-weekly column, for The San Francisco Chronicle. In the past he has
written regular columns in The Malt Advocate, Nation's Restaurant
News, Cheers Magazine, and Wine Enthusiast.
ABOUT MARTIN HOWARD
Martin Howard is a graduate of the Culinary Institute of America.
His previous work experience includes pastry chef at the Rainbow Room
atop 30 Rockefeller Plaza and opening the Beacon Restaurant in Midtown
NYC. He was named one of the country's top ten pastry chefs two years
in row (1997 & 1998) by Chocolatier and Pastry Art and Design and was
honored as James Beard Foundation baking competition's winner and
"People's Choice Award" honoree. TV appearances include Foodnation
with Bobby Flay, Extreme Pastry, Food Network Challenge, Travel
Channel, CNN, CBS, NBC and Fox morning shows, Today Show, and Good
Morning America.
ENJOY OUR GOOD TASTE WITH YOUR GOOD JUDGEMENT.(R)
(C)2008 B&B AND BENEDICTINE ARE REGISTERED TRADEMARKS OF
BENEDICTINE, S.A. IMPORTED BY BACARDI U.S.A., INC., MIAMI, FL.
LIQUEURS - EACH 40% ALC. BY VOL. ALL OTHER TRADEMARKS ARE TRADEMARKS
OF THEIR RESPECTIVE OWNERS.
For more information about B&B(R) and BENEDICTINE(R), including
samples and photography, please contact Frauke Scheben at Deussen
Global Communications, 212.682.2293 x 127 or
fscheben@deussenglobal.com.
Deussen Global Communications
Frauke Scheben, 212-682-2293 x 127
fscheben@deussenglobal.com
Copyright Business Wire 2008
