The group of bartenders boarded the bus on the Brown Lodge for the brief experience to La Bodeguita de Mina, a Cuban-themed restaurant.
Designed to duplicate the texture of Cuba within the Fifties, we seemed ahead to attempting meals made with recipes handed down from relations.
Katy Wallace, Nationwide Model Ambassador for Amber Beverage Group, greeted us as we entered a room at the back of the restaurant, arrange and ready for our arrival. We walked as much as the sidebar and took a highball glass crammed with their scrumptious Havana Punch with the addition of a kick of Rooster Rojo Reposado Tequila.
After we mingled and greeted different convention attendees, we discovered a seat. Katy welcomed the group.
She stated, “This night is supposed to be a night of enjoyable and camaraderie. I need you to get pleasure from your self and your fellow convention attendees.”
As an alternative of speaking at size in regards to the model in entrance of the group, it was refreshing how she purposely went to every attendee throughout the course of the night. She talked with them and shared details about the model, enabling them to ask questions.
We smiled as the enormous platters of appetizers arrived.
• Papas Rellenas are crispy breaded potato balls with savory floor beef
• Cuban Nachos–assume nachos with plantains
• Empanadas Cabanas – stuffed pastry shells with beef with picadillo (roasted corn, bell peppers and spinach)
Then the Bodeguita Margarita with a mix of Rooster Rojo Blanco and Rooster Rojo Smoked Pineapple Anejo, lime juice, and home candy and bitter arrived as we continued chatting. So, refreshing.
Katy informed us we might order our entrée straight from the menu, which included conventional Cuban rice dishes, Pollo (huge number of hen), Carney Bistec (Beef from braised beef to steak), and Pescado y Mariscos (fish and shrimp). We appreciated that we might select our entree, and vegetarians had been comfortable too.
The dessert was a pleasant finish to the meal – Cuban vanilla flan served with pina colada ice cream paired with an espresso martini made out of Rooster Rojo Anejo Tequila.
It was a pleasant night the place we laughed, ate, and discovered:
• Rooster Rojo is made out of 100% Blue Weber Agave cooked in autoclaves for ten hours. No diffuser is used. It’s fermented utilizing a particular yeast, a well-kept secret of the grasp distiller, Arturo Fuentes Cortes. (We discovered the significance of yeast on our Bourbon distillery excursions!) Then, it’s double-distilled in stainless-steel pot stills.
• The water used for Rooster Rojo tequila is filtered by way of Mexican silver, making the drink softer and smoother. They’re the primary tequila model to make use of this method. Innovation is vital to the model.
• The bottle takes its form from the Tequila Volcano, which could be seen from the distillery.
• The rooster is a well known image in Mexico (in addition to different cultures). It represents power and knowledge, confidence, and braveness. It’s a image of Mexican nationwide satisfaction, so it’s a becoming title for a model representing the true spirit of Mexico. (Enjoyable reality: Most roosters can crow by the point they’re 4 months outdated!)
Rooster Rojo Tequila is launching a Mezcal subsequent yr, and Chilled 100 bartenders might be among the many first to obtain bottles to pattern. It is best to join at present if you’re not a Chilled 100 member!
