Dante Di Pasquale's Italian Themed Party

What's up everyone! I'd just like to share with you a testimonial from Frances Wong. She, along with Kae Innes of Oce Display Graphics Systems threw an incredible party for Dante di Pasquale:


Testimonial for Liquid Bartending


“Our company Océ Display Graphics Systems held an important event for one of our senior managers. It was the 25th anniversary of years of service. The theme was’ all things Italian’. We hired Liquid Bartending and needless to say, we couldn’t have pulled it off without their help. Patrick and Sandy went above and beyond the call of duty. Not only did they look after our licensing (a huge task), but helped us with the purchasing and delivery of all of our drink items. That alone relieved hours of extra work that our own staff would have had to take on. Their innovative drink menu, interesting garnishes (edible flowers!) and professionalism made the event flawless and trouble-free. I would highly recommend Liquid Bartending for any corporate function that requires reliability and a different approach to bartending – excellent customer service and willingness to go the extra mile…I would not hesitate to work with them again.”

Frances Wong
Executive Assistant to the President & CEO
Océ Display Graphics Systems
Richmond, B.C.


So here are a few of the drinks that we served at the party. The cocktails are Italian and made with Italian wine, of course.

Sogni D'oro - Golden Dreams
A combination of orange juice, apple juice, ice tea, vanilla bean, and white wine shaken and strained over fresh rocks. Garnished with orange twists.

Verde, Bianco, e Rosso
The colours of the Italian flag. Lime twists with white and red organic edible flowers, shaken with cane sugar and Primo Amore Pinot Grigio. Served OTR.

Vino Rosato - Rose Wine
A gentle splash of Giffard strawberry syrup, stirred and blended with chilled Italian Pinot Grigio. Finished with edible rose petals.

Wine, Food, and Music Festival 2009

The Rotary Club of Burnaby - Metrotown, and Metropolis at Metrotown put on the Wine, Food, and Music Festival of 2009 on June, 13. Over 700 guests were treated to a night of wine (and cocktail) tastings from the likes of Pacific Breeze Winery, Liquid Bartending, Blossom Winery, Desert Hills Estates Winery, Domaine de Chaberton Estate Winery, E&J Gallo Winery, Forbidden Fruit Winery, and Westham Island Estate Winery to name a few. Amazing samplings of food were dished out by the Cactus Club Cafe, Firefighters' Club, Holiday Inn Express Metrotown, Station Square Pub, and Minoas Greek Taverna. All of this on a beautiful night outdoors with music from Caribbean band Phase III, and the Scott Cook Jazz Trio.
It was also an important charity night, with all the proceeds going to the South Burnaby Neighborhood Society, The Down Syndrome Research Foundation, and the Rotary Foundation Polio Plus Program. Special thanks to Bala Naidoo and Gloria Staudt for putting on an amazing event and being so accommodating!

In line with the theme of the event Liquid Bartending created wine cocktails to represent wine, food, and music, as well as a signature cocktail for the rotary club metrotown. Here are the drink recipes:


















Wine
The Oak and Chard
Ingredients: 2oz Chardonnay, Squeeze of lemon and lime, vanilla bean (substitute drop of vanilla extract), caramel syrup, 1 oz grape juice, 1oz apple juice, butter spray.
Method: In a cocktail shaker, combine all ingredients with ice, shake and strain into a wine glass. Garnish with lemon and lime twists.

Food
Savoury City
Ingredients: 3oz Okanagan Shiraz, 3oz tomato juice, 2oz starfruit juice, celery salt, lemon, lime, and balsamic reduction.
Method: In a cocktail shaker, combine all ingredients with ice, shake and empty into a tall collins glass. Garnish with a celery spear.

Music
High Note
Ingredients: 2 oz Chilled Pinot Grigio, 1 oz fresh watermelon puree, squeeze of lime, dash of melon syrup, 1 oz aloe vara juice, splash of ginger ale, and a squeeze of fresh grapefruit.
Method: In a cocktail shaker, combine all ingredients with ice, shake and strain into a wine glass. Flame with citrus oil and garnish with a grapefruit twist.

Rotary Club
Metro Rotary
Ingredients: 1 Muddled clove, dash of passionfruit syrup, 2 oz pinot grigio, 1/2 oz orange juice, 1/2 oz apple juice, 1/2 oz ice tea, dash of amaretto, and a drop of blue curacao.
Method: In a cocktail shaker, combine for 7 ingredients with ice, shake and strain into a martini glass. Slowly drip blue curacao into glass to create layer on bottom.

New Drinks!

Actually old drinks but with a twist. A guest asked for a mojito today, but with no mint on hand, I used basil instead. Delicious? Definitely.

Basil Mojito

Ingredients:
5 Basil leaves
Simple syrup
1 oz Dark Rum
1 oz White Rum
4 wedges of lime
soda

Method:
Muddle limes and basil in cocktail shaker. Add Dark Rum, White Rum, and simple syrup. Fill shaker with ice and shake. Pour into a tall collins glass and top with soda. Garnish with a basil sprig and lime wheel.

Another new concoction is actually a mocktail. I'm inspired by probably one of the best ice teas out there. If you get a chance, get the Citrus ice tea from Tim Horton's. It is awesome!

Citrus Ice Tea

Ingredients:
4 Chocolate Mint Leaves
Splash of Orange Juice
Squeeze of Lime
Chilled Orange Pekoe Tea
Simple Syrup

Method:
Muddle chocolate mint leaves in a shaker. Combine all remaining ingredients in the shaker and add ice. Cover and shake hard. Empty into a tall glass. Garnish with a lime wheel.