Choctal - The Ultimate Chocolate Ice Cream !

Good Chocolate is no different than fine wine and good coffee. The flavor profiles are based primarily on the varietal of the Cacao, (CRIOLLO, FORASTERO, or TRINITARIO) and even more so from which region the chocolate comes from. More than 35 countries grow the cacao from which chocolate is made. Each growing region produces cacao beans with a subtle and specific flavor. Additionally, as with coffee beans and grapes, flavor is affected by harvesting and fermentation methods. Drying Cacao beans and coffee beans can be accomplished different ways and this too affects the taste. Even more flavor variations bloom during the roasting process. Looking for the perfect chocolate ice cream, I think I just found found four of them. Pure Costa Rican, pure Kalimantan, pure Ghana and pure San Dominican - all by Choctal. They are all creamy, intense, and delicious. Choctal ice creams, like single-vineyard wines, or single-barrel Bourbons, are made from the chocolate of one single region. You find yourself tasting the Kalimantan, with its sneaky sweetness, and then going to the deep coffee back-notes of the Costa Rican, the round, tropical intensity of the Ghana, and the light spiciness of the San Dominican. You will have to try them all. These are chocolate flavors you have never experienced. By the way cacao is loaded with antioxidants and natural mood enhancers and is good for you!

Spectacular And Easy - The Perfect Home Baked Loaf Of Bread !

This recipe has been created by Jim Leahy of Sullivan Street Bakery in N.Y. City

If you are into food - good food that is - well than you must love bread. Bread is the smallest common denominator amongst gourmets and gourmands around the world. I have not met a person that is into food, that does not appreciate a good piece of crusty bread. And some of us have tried to get that perfect loaf of Poilane bread out of our ovens and have failed miserably, just to learn that one cannot bake real good bread at home! What if I told you that there is the most simple recipe/method to bake the nearly perfect loaf of bread right there in your kitchen. Only four ingredients and less than 5 minutes of real work! And the result is better, than what most professional bakers around you can produce!
Yes! A fantastic and easy recipe invented by Jim Leahy of the Sullivan Street Bakery in New York City! All you do is mix some instant yeast, bread flour, salt and some water to form a rough dough. Cover it tightly and let it sit undisturbed for 18 to 24 hours. Then you form a ball with the dough, let it rise for another 2 hours while you preheat an oven and a cast-iron pot (can be a LeCreuset Dutch oven or any other heavy pot you have with a lid). After that you invert the dough ball into the hot pot bake it in the oven covered with a lid for 30 minutes. Bake it for another 20 to 30 minutes uncovered until the loaf is a handsome dark brown. You have to let it cool before slicing, but when you do, beware. A taste of those slices of bread will make everybody around you become singularly fixated and before you know it the entire loaf will be gone.

The Nearly-Perfect Loaf Of Bread

3 cups unbleached bread flour - any brand (some more for dusting)
2 teaspoon fine salt
1 teaspoons of instant yeast - preferably SAF
wheat bran as needed

1.
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (that is 1 1/2 cups plus 2 tablespoons) using your fingers stir until blended. Cover bowl with plastic wrap. Let dough rest at for at least 18 hours, preferably 24 hours at room temperature.
2.
Flour the work surface and with the help of a plastic spatula, pure the dough on it; sprinkle it with a little more flour, pat the dough into a square, fold it to the middle from all four sides and and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran and put dough seam side down on to the towel and dust with more flour and bran. Cover with another cotton towel and let rise for 2 hours.
3.
A half-hour before dough is ready, heat oven to 500 degrees (maximum). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 20 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Chinese Take Out - Take It To A New Level !

Well lets admit it - no matter how much we are into the fine dining, at one point we all call in Chinese takeout. Some of us actually do this on a weekly bases. If you are a sucker for Chinese takeout, then maybe you wish to take your experience to a completely new level. This cool container and chopsticks are made from stainless steel and have a sleek design that not only makes eating more fun, but also keeps your takeout extremely warm. The container and chopsticks come as a set. The container measures 5 x 6 x 5 inches. Made from stainless steel. Makes a great gift for that gourmet and closet Chinese takeout lover you know.

2007 - The Worlds Best Restaurants !

Many Top Chefs, foodies and restaurant critics regard Spain's Ferran Adria as the best cook on the planet, a man who deconstructs food while playing with your mind and palate. I happen to agree with this call. For the second consecutive year, Chef Adria's restaurant, El Bulli, on the Costa Brava coast in Spain, has been named the world's best by Britain's fanous Restaurant Magazine. Apart from deconstruction cooking, Adria has been credited with creating what is known as the molecular gastronomy culinary - things like foam or espuma and apple caviar etc.. His tortilla espangola is no ordinary Spanish omelet. Instead of blending the three main ingredients — eggs, potatoes and onions — each is cooked separately and turned into a potato foam, onion puree and a sabayon sauce of sorts made with egg-white. The dish is put back together in layers, sprinkled with crumbs of deep-fried potatoes and served as merely a mouthful in a sherry glass. While it's debatable that the Best 50 list is "the most credible indicator of the best places to eat on Earth" and "stimulates fervent debate and sometimes controversy", as the magazine's website says, there are no surprises in the top 10 list. Before you think of flying out to Spain to dine at Adria's 50-seat restaurant — open only for dinner, April to September at about $450 per head — they are booked out until June 2008. But then again; This year you find 3 options in Spain in the top 10 spots. I guess it is Spain all the way at this point!

WORLD'S BEST 10 RESTAURANTS

1 El Bulli Spain

2 The Fat Duck England

3 Pierre Gagnaire France

4 The French Laundry United States

5 Tetsuya's Australia

6 Bras France

7 Mugaritz Spain

8 Le Louis XV Monaco

9 Per Se United States

10 Arzak Spain

Onono - True Excentirc Shades !

Everyone wants to own a one-of-a-kind piece of some kind. It’s great to be able to say when someone admires and asks you where you got your elegant limited-edition horned-rimmed glasses that it’s one of only 257 made worldwide! Indeed, the unique Onono frames are precious because they are made from ancient Buffalo-Horn derived from sacred cows and everlasting stainless steel that is encompassed by a ruthenium, gold or black chrome mantle with the distinct retractable hinge and design by ic! Berlin. There are only twelve styles: six with Buffalo-Horn front-pieces and six with stainless steet fronts in three different horn color variations resulting in 36 pairs of glasses to choose from. Each pair of frames comes in a sleek custom-made high-quality wood casing. Awesomely streamlined and chic - just the way the Germans do it best. The name is originating from a temple mantra in northeastern India, representing ying and yang and life and death. Score a pair for yourself and be the envy of your admiring friends. And you know already; if you need to ask for the price - you can't afford them!

Top 10 - The Fastest Street Legal Cars In The World !

Bugatti EB 16.4 Veyron

The Bugatti Veyron 16.4 is currently the fastest, most powerful, and most expensive street-legal, full production car in the world, with a proven top speed of over 400 253.2 mph (407.9 km/h). It reached full production in 2006. The car is built by Volkswagen AG subsidiary Bugatti Automobiles SAS in its Molsheim AlsaceFrance factory and is sold under the legendary Italian/French Bugatti brand. It is named after French racing driver Pierre Veyron, who won the 24 hours of Le Mans in 1939 while racing for the original Bugatti firm. It is also the world's second supercar with 16 cylinders, after the Cizeta Moroder. The car packs a whooping 1001 horses!

Koenigsegg CCX

The Koenigsegg CCX is the second latest supercar from Swedish car manufacturer Koenigsegg. CCX is an abbreviation for Competition Coupe X. The X commemorates the 10th anniversary of the completion and test drive of the first CC vehicle in 1996. The CCX is intended to be more suitable for the U.S. market and thus engineered to comply with US regulations. It is also the World's Fastest V8 production supercar. The Koenigsegg CCX tops out at 245 mph and is getting from 0 to 62 mph in 3.2 seconds. The 4.7 litre, V8 engine, twin superchargers, 806 bhp and 678 lb ft of torque can prove this Koenigsegg’s qualities.

Bristol Fighter T

The Bristol Fighter is a British supercar manufactured by Bristol Cars in small numbers. In 2006, Bristol announced the Fighter T, a turbocharged version of the Fighter with a modified V10 engine producing 1012 bhp and 1036 lb.ft of torque at 4500 rpm. The Fighter T will also benefit from a drag coefficient of Cd 0.27. Bristol claim that the car is capable of more than 270 mph; however it will be electronically limited to a "more than adequate" 225 mph. The first production cars are expected to be delivered in about September 2007.The Fighter T gets from 0 to 62 mph in 3.5 seconds.

Gumpert Apollo

The Gumpert Apollo is the first supercar produced by Gumpert Sportwagenmanufaktur GmbH in Germany. The Apollo is a street-legal race car with up to 650 bhp weighing less than 1100kg. It has an Audi-sourced, 4.2L V8 engine with two turbochargers. The car is designed to take on the Porsche 911 GT3, it is a mid engined, rear wheel drive two seater constructed on a tubular Chromoly frame, with fiberglass or optional carbon fiber body panels. An Audi 4.2L V8 engine is joined to a six-speed sequential gearbox. The cars top speed is 223 mph (360 km/h) with 0 - 62 mph (0-100km/h)reached in 3.0 seconds.The car is the creation of Roland Gumpert, a former Audi employee who oversaw many a rallying success working as competitions chief in their Quattro division. Gumpert's partner is Roland Mayer, the boss of German tuning house MTM.

Pagani Zonda C12 F

The Pagani Zonda C12 F is a supercar produced by Argentinan car manufacturer Pagani in Italy. It debuted in 1999 and continues through the present, with production proceeding at roughly 25 cars per year. It is a mid-engined 2-seat coupe and convertible. Construction is mainly of carbon fiber. The Zonda F, named after F1 driver Juan Manuel Fangio, comes with an extra head light and different fog lights at the sides, new bodywork (revised front end, new rear spoiler, more aerodynamic vents all around) that improves the cars aerodynamics and different side mirrors. Further enhancements over the 'S' centre around optional carbon/ceramic brakes developed in conjunction with Brembo, magnesium wheels, inconel titanium exhaust system, hydroformed aluminium intake plenum and a redesigned 'Z preg' weave in the crash structure to improve rigidity and reduce weight.. This car impresses with 214 mph top speed and a performance of 3.5 seconds getting at 62 mph.

Lamborghini Murciélago LP640

The Lamborghini Murciélago LP640 is a supercar produced by a Italian automaker Automobili Lamborghini S.p.A. and designed by Luc Donckerwolke. It was introduced in 2001 as the successor to the Diablo. The Murciélago is a two-door, two-seat coupé.The Murciélago sports a 6.2 L version of the legendary Lamborghini V12 engine, a six-speed manual or six-speed sequential automatic transmission, and four-wheel drive. It also has a rear spoiler that can be raised to an angle of 70 degrees, side mirrors that fold in to improve aerodynamics, and side scoops that automatically open to the needed size to let in just the right amount of air needed to cool its engine. In 2006 the Murciélago's engine was replaced by a stronger 6.5-litre engine and the car's name was changed to Murciélago LP640. This car tops out 211 mph and gets from 0 to 62 mph in 3.4 seconds.

Mercedes-Benz SLR McLaren “722 Edition”

The Mercedes-Benz SLR McLaren is a supercar automobile co-developed by DaimlerChrysler and McLaren Automotive. Though classified as a Supercar, and compared to cars like the Porsche Carrera GT, Lamborghini Murcielago and Ferrari Enzo Ferrari, the presence of the automatic and its driving characteristics lead some commentators to classify the SLR McLaren as a Super GT whose closer rivals are the Aston Martin Vanquish and Ferrari 599 GTB. In fact, one of the goals of the SLR was to combine both supercar and GT characteristics. This is the fastest automatic transmission car in the world. It is assembled at the McLaren Technology Centre in Woking, England. SLR stands for "super-leicht, Rennsport" (super-light, racing). The new versionis called the "Mercedes-Benz SLR 722 Edition". The "722" refers to the victory by Stirling Moss and his co-driver Denis Jenkinson in a Mercedes-Benz 300 SLR with the starting number 722 (indicating a start time of 7:22 a.m.) at the Mille Miglia in 1955. The "722 Edition" creates 650 bhp, with a top speed of 337 km/h (5 more than the standard SLR). A new suspension is used with 19-inch light-alloy wheels, a stiffer damper configuration and 0.4 inches lower body. The SLR is planned to end production in 2008, according to Mercedes-Benz.

Ferrari 599 GTB Fiorano

The Ferrari 599 GTB Fiorano (internal code F139) is Ferrari's 2-seat Gran Turismo flagship model, replacing the 575M Maranello in 2006 as a 2007 model. The styling of the 599 GTB was handled by Pininfarina, under the direction of Ferrari stylist, Frank Stephenson. It is named for its engine displacement (5999cc), Gran Turismo Berlinetta nature and the Fiorano test track used by Ferrari. This Ferrari has a top speed of 205 mph powerde by a 6.0 litre V12 engine at 8,400. It gets from 0 to 62 mph in 3.7 seconds.

Aston Martin Vanquish S Ultimate Edition

The Aston Martin V12 Vanquish', designed in 1995 by Ian Callum, is a grand tourer manufactured by Aston Martin. It rose to fame after being featured as the official James Bond car in Die Another Day, the twentieth James Bond film. In the film, the Vanquish has the usual Bond film embellishments, including active camouflage which rendered the vehicle virtually invisible, giving it the nickname "the Vanish". It is expected to be discontinued after the 2007 model year. The Aston Martin DBS V12 will temporarily replace it atop Aston's lineup until the Vanquish's true successor model is introduced in 2010. Aston Martin has announced that the last 40 cars built will have a new ‘Ultimate Black’ exterior color, upgraded interior, and personalized sill plaques. More significantly, the Ultimate Edition will be the first Vanquish to be offered with a conventional stick-shift manual gearbox. The auto-shift manual gearbox in the original Vanquish has been widely criticized so this could be a popular option for new buyers. This Aston Martin Vanquish S Ultimate Edition comes with a V12 engine, with 520 bhp, 200 mph top speed and gets from 0 to 62 mph in 4.8 seconds.

Ruf RT 12

RUF built this car on Porsche's new 997 platform. A twin-turbocharged, 3.6 litre flat-six cylinder engine based on the previous 996 series Turbo engine provides 530 and 560 Bhp options while the bored-out 3.8 litre option produces 650 Bhp. This makes the Ruf RT 12 a viable alternative to the upcoming 997 Turbo, which produces 480 Bhp. The RT 12 is available in rear-wheel and all-wheel drive form, as opposed to the 911 Turbo which is only available with Porsche's all-wheel drive system. By offering this choice of drivetrain, RUF caters for purists who feel that rear-wheel drive is essential to remain true to the Porsche 911 marque. The Ruf RT 12 features specially developed RUF bodywork, giving the vehicle a unique appearance while functioning to increase downforce, improving high speed stability. Large cross-drilled brakes are included, although some debate has arisen as to how much of an upgrade the system provides over the factory-optional ceramic brakes (PCCB) that Porsche offers on "S" model 997s. Alois Ruf Jr, the company's owner, is dubious of the lifetime of the PCCB system which seems to explain this choice of brake system.[1] In addition, RUF chose to replace the factory "active" suspension system with a static system of their own design. A RUF system with hydraulic control, developed together with Öhlins, which can raise ride-height in situations such as driveway entries is available as an option. The Ruf RT 12 comes at a 200 mph top speed.

Sinful Snacks - You May Have Never Heard About Them !

Here are a few very, very sinful snacks. You may even want to call these fast foods. They are not so known around here, but if find yourself in an Asian market or in a Middle Eastern restaurant you might see some of these. If you do, you must try them.


Khachapuri's are very addictive. Similar to pizza it is based on a yeast bread dough. The bread is leavened and allowed to rise, and is shaped in kind of a boat shape and the inside is filled with a mixture of young and aged cheese. Towards the end of the baking process an egg is added on top. This is a typical Armenian dish that originated in the Georgian Caucasus. Your best chance to find these outside of the Caucasus region is in Armenian bakeries or restaurants.


Lahmajoun's are sometimes called Turkish pizza. They originated in Anatolia and are usually made up of a round, thin piece of dough topped with a minced meat combination of beef and lamb. Fresh tomato and onions are added. Once the Lahmajoun come out of the oven they are sprinkled with fresh lemon juice, and then served rolled up with pickles and other vegetables. You will find these in Turkish and Middle Eastern restaurants and bakeries.


Martabak is served with slices of cucumber and onion, and a bowl of curry sauce. In Indonesia, or Murtabak, is an Indian Muslim dish commonly found in Malaysia, Indonesia, Singapore, Brunei and Yemen where it is called Motabbag which means "The Folded" so the name could be of Arabic origin. It is made from a thin dough filled with minced meat, vegetables, onions, garlic and egg and fried on a griddle until it turns golden brown. MartabakMartabak is served with a dark brown sauce made of vinegar and palm sugar. If you like spring rolls you will simply love these!


Martabak Manis are sweet thick pancakes. They are also known as “Terang Bulan”, “KuePinangBangka” and “Apam Balik” in Malaysia. It is the number one popular sweet street snack in Indonesia. They are filled with spices and sweet chocolate and they are just irresistible.

Alinea - A Name To Be Reckon With !

I know that it is early in the year and I should not be busy with the "Best Of" just now. Nevertheless I cannot resist the temptation to introduce to you what I consider "The Most Exciting" restaurant in America at the time! Please note the name Alinea. Owner and Chef Grant Achatz is receiving worldwide attention for his hyper modern, emotional approach to dining. Alinea is a true restaurant of the new millennium, with a crisp modern approach to cooking and an incredible amount of care that goes into presentation and pleasing all the senses.


Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, literally, his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spent most of his free time there, learning the basics and developing the skills that would allow him to become one of the foremost innovators in the field. Early on he realized he wanted to be a chef, and upon graduating from high school immediately enrolled at the Culinary Institute of America.


Excelling at the C.I.A., Achatz graduated and ascended the culinary ladder at several prestigious restaurants, including the acclaimed French Laundry in the Napa Valley. Working closely with Gourmet Brother and Top Chef Thomas Keller, Achatz thrived in this highly creative and dedicated environment, and after two years became sous chef to Keller. After four years at the French Laundry, Achatz chose to broaden his knowledge and worked as an assistant winemaker at La Jota Vineyards. In 2001, he accepted the Executive Chef position at the four-star restaurant Trio in Evanston, Illinois.


Achatz flourished at Trio, garnering accolades including being named the “Rising Star Chef in America,” James Beard Foundation, 2003 and one of ten “Best New Chefs in America,” Food & Wine, 2002. Under Achatz’ lead, Trio received four stars from the Chicago Tribune and Chicago magazine and garnered five stars from the celebrated Mobil Travel Guide in 2004. Known by now in culinary circles as one of the top promoters in the forward-thinking movement, Achatz realized a lifelong dream by opening Alinea in Chicago in May 2005. The restaurant received extraordinary attention from day one, and was nominated by the James Beard Foundation as the Best New Restaurant in America that same year.


This restaurant under this young and exciting Chef is a true upgrade for Chicago and that is a grand statement for a city that has so many culinary gifts already. It is time for all of us to acknowledge his name and to start pay attention to Achatz. When in Chicago you definitely need to try this place!

The New Havana Club Of Miami - High Above The City !

By the time Miami’s brand-new Havana Club opened a few months ago, 700 of its 800 membership slots already had been filled. The renovated space at the Miami City Club on the 55th floor of the Wachovia Financial Center provides an elegant venue for entertaining or conducting business while enjoying a real smoke. Members pay an initiation fee of $5,000 and monthly dues of $300. In full view of Biscayne Bay, less than 200 miles from the heart of Havana itself and towering high above the city, Miami's leaders come together in one of the most recognized spaces in town - the top floor of the 55-story Wachovia Financial Center. But the Havana Club at the Miami City Club is more than a social club; it is an intimate meeting ground for corporate and community leaders and a place where business is conducted in style. The atmosphere is the result of over five million dollars in renovations and improvements. Noteworthy advances for the Club’s space includes a brand new, state-of-the-art induction kitchen, high-speed wireless Internet access, and a state-of-the-art air purification system. The entire interior has been newly designed to reflect the sophisticated, comfortable Miami lifestyle with exquisite woods, fabrics, furnishings and fixtures. Like nowhere else in Miami – the Havana Club has taken dining to its highest level. Savory breakfast, lunch and dinner menus will be created by internationally renowned culinary personality, Chef Douglas Sisk. Known for the delectable selections at the Sardine Factory in Monterey, California, Chef Sisk is infusing the Havana Club menu with local flavors and irresistible tastes. Then, while you dine, breathtaking 55th-floor views of the ocean, Biscayne Bay, the Everglades and downtown Miami, will satisfy your hunger for Miami’s most exceptional dining experience. And they feature the best non-Cuban cigar menu that I have ever seen! They are worth your visit.

iLoad - Great New Gadget !

Why have content limited to what's available on iTunes? Yes, you probably have a computer but now you have a choice on how you load your own content. Loading your music and video is as easy as enjoying it. Get yourself one of these need, good looking little loading boxes and get your iPod loaded and ready to roll with anything you like, without needing the computer nor iTunes. I love this thing and I know that all you geeks out there will enjoy this thing too. And as always; You heard it here first!

Baklabars - Dessert On Us !

Sensational recipes using the highest quality ingredients make DessertsOnUs products unique and distinctive taste delights. It's no surprise their products won Gourmet Retailer's "Best of the Aisle" award of excellence at the San Francisco Fancy Food Show. DessertsOnUs started in 1990 with baklava. Their incredible baklava quickly became known nationwide. This scrumptious baklava comes in many varieties. What pushes DessertOnUs over the top for me is their unique, original chocolate-covered Baklabar® . Just imagine an award-winning baklava deliciously dipped in luscious chocolate, then sprinkled with freshly ground pistachios. What a sinful delight! If you like baklava you will love their baklabar! They feature great gift options, so you can have some really great surprises sent right to the people you choose too.

"Zimbabwe Granite" - Working Out In Style !

Established in 2004, Lausanne-based design collective Big-Game has earned a reputation for the charm of its ideas. This set of solid polished granite and oak weights is so beautiful that you would not mind having them in your house and they may even make you want to work out. Making dumbbells out of a heavy, natural, luxurious material is their latest strike at the unexpected. The elegant visible links between three different weights give this design the final touch. Perhaps the most covetable fitness equipment in the world. A little pricey and also limited to very few editions but awesome!

High Desert - Incredible Organic Products !

From the land of the "Ancient Ones." The Kiva Orchard organic fruit and vegetable farm is located in Canyons of the Ancients National Monument in Southwest Colorado, a land that has supported human inhabitants for over 1,000 years. The farm's name comes from kivas -- half-submerged houses used in religious ceremonies -- left behind by the Anasazi Indians who once inhabited this region. Throughout the world, people are struggling to establish a “sustainable” relationship with the land. It is small farms like this that are the last remnant of a time when food production was part of the fabric of communities -- not just a way of sustaining life; but also a ritual that nurtured hearts and minds. Kiva Orchard started out by sampling and selling fruits and vegetables at regional farmers markets and food stores. They are now producing an array of "shelf-stable" products under the High Desert name: fruit confitures, smoke-dried tomatoes packed in olive oil, pasta sauce, pasta and much more. These products are sensational. And they also feature great gift options. Check them out!

Check It Out - New Bottles For Your Entertainment !

Here are a few new different libations options you may want to know about:

Voyant Chai Cream Liqueur
Bacmar International LLC brings this new liqueur called Voyant Chai Cream Liqueur to the USA. Produced in Holland, it contains a blend of aged Virgin Island rum, fresh Dutch cream, black tea from India, premium spirits from Holland and a distinctive blend of spices from Asia. It's sold in a resealable, 50ml glass bottle, with an alcohol content of 12.5% by volume (25 proof). New and very plesant. It was about time to get your Chai fix with some booze.


Olive's Juice for Dirty Martinis
New from Tiburon, CA-based Olive's Juice produces this olive juice to be used when preparing what is known as a dirty martini. Distributed in the USA in a tall, slim 12.7 fl. oz. (375ml), frosted glass bottle, this product contains olive juice, water, vinegar and salt, while the label features a recipe for a "divine dirty martini." The product is shelf stable, with refrigeration required after opening.


Dom Ruinart 1996 Champagne Brut
French-based Champagne Ruinart just released their Dom Ruinart 1996 Champagne Brut. It's made from a prestigious vintage, since it has been produced only with the Chardonnay varietal, and is dedicated to the benedictine monk Dom Ruinart, who founded the Ruinart company. The Champagne is offered in an overboxed 75cl glass bottle.


80 Strong - Bourbon
Bardstown, KY-based Strong Spirits, Inc. has a new bourbon out called "80 Strong".
Described as a "small-batch, premium authentic" Kentucky Straight Bourbon Whiskey, this 80 Strong has sensuous aromas of vanilla and hazelnut, lusty notes of caramel, hints of fruits and almonds, and is delicious on ice or mixed. The 40 percent alcohol by volume (80 proof) "fully matured" whiskey is sold in a 750ml bottle. It has a retro sexy label that is said to revive the classic pin-up girl updated to contemporary standards of style.

Dish D'Lish Cocktailor - Mini Bottles
WA-based Kathy Casey Inc. introduced their Cocktailor Cocktail Mixes in new 50ml "Mini" bottles. Cocktailor Cocktail Mixes are high end mixers that make creating exciting cocktails at home a breeze.The liquid mix comes in Classic Cosmo, Sapphire Mojito, Lemon & Lime Sour and Red Sangria Mix varieties. A Pomegranate Margarita variety is said to be coming soon. A great item to have in the house if you entertain with your bar.

Vincent Van Gogh Vodka - New Flavors
Ontario, FL-based Van Gogh Spirits offers exciting vodkas. They have launched a couple of new flavors - Black Cherry and Double Espresso Double Caffeine. Vincent Van Gogh Flavored Vodka is imported from Holland, and distributed to the USA by Van Gogh Spirits. The Black Cherry and Double Espresso Double Caffeine varieties both have (70 proof), 35% alcohol by volume content. The Double Espresso variety throws in 90mg of caffeine that may keep you awake whilst a little buzzed.

Godiva Liqueur Mini Sampler
Godiva Chocolatier is now offering a Mini-Sampler of their chocolate liqueurs. The new boxed Godiva Liqueur Mini Sampler contains 4, 50ml bottles of Godiva Liqueurs including Original, White Chocolate, Chocolate and Cappuccino flavors. That is a gift that most ladies will get excited about!

Liquid Core
Lake Oswego, OR-based Charge Beverage launched their newest alcoholic energy drink, Liquid Core. They describe it as "Crisp-Clean-Charged-Berry Smooth".Liquid Core is the second beverage offering from the company. Deriving its energy boost from a very common blend of Taurine, Caffeine, Ginseng and Guarana, and it comes with an alcohol content of 6.9%. Available now in various retail stores throughout California, Oregon, Washington, Nevada, Alaska and Idaho.

Deviation Dessert Wine
Produced by Quady Winery, it's described as an infusion of damiana and scented geranium into their Essensia Orange Muscat dessert wine. Damiana is a plant that has a very pleasant herbal character which is reputed to have aphrodisiac properties, while scented geranium is said to be used in witchcraft where practitioners supposedly employ its hauntingly seductive aroma in "love potions". It has an aroma of the scented geranium melding gracefully with the orange muscat, with a herbal minty taste of damiana.

Kronenbourg 1664 Blanc White Beer
The new Kronenbourg 1664 Blanc is the refreshing, fruity, White Beer imported from France. The 5 percent ABV premium draught and bottled white beer has been created by the master brewers of Brasseries Kronenbourg, inspired by the 13th century Cervoise simple brewing style. Its underlying tones of coriander and cloves with a balance of subtle citrus and soft fruit flavors are intriguingly distinctive. It comes in a 500ml bottle. White beer - thats a real head turner!

Smirnoff Flavored Vodka - Lime
Smirnoff is one of the top vodkas and it now comes in a Lime variety. Available in the USA in 50ml, 200ml, 375ml, 750ml, 1 liter and 1.75 liter glass bottles, the 750ml size. It's made by using the same triple distillation and proprietary filtration process as the original vodka and is also highly mixable.



Bailey's - Caramel & Mint Varieties
Baileys Irish Cream Liqueur is available in the USA in new, "With a Hint of Caramel" and "With a Hint of Mint Chocolate" flavors as a limited editions offering from Diageo North America. Both varieties come in a darker colored 1 liter (750ml) bottle, and are flagged as "17 percent alcohol by volume". These served over ice are another one of the garantued lady pleasers.

Zima XXX - Fruit Punch
A new flavor is available by Zima XXX - Fruit Punch. This makes five flavors in all, joining Black Cherry, Green Apple, Orange, and Lemon Lime. Zima XXX is kinda like a knock-off on the "Mike's Hard Lemonade" line of alcoholic fruit drinks. The new Zima XXX Fruit Punch contains 5.9% alcohol by volume, and will be available in the US and Canada.