We had a blast at this year’s Vibe Conference! A whirlwind of an event for beverage industry leaders to mix, mingle and hear about the latest industry trends.
Representing Monin for the 9th year in a row, the Liquid Kitchen team brought their own “Wow Factor” in funky 70’s style!
We especially enjoyed making the Smoke & Spice Blood Orange Sunrise for guests at the Tuesday evening reception – featuring Monin’s Blood Orange Puree, Sauza Blue Reposado Tequila, Spiced Ginger Syrup, Fresh Lime and a “Flash” of Mezcal! (Recipe below) It was a highlight of the evening!
Speaking of “WOW Factor” – Kathy Casey along with Liquid Kitchen Beverage Director, Layla Linn, taught audiences how to engage their guests with unexpected and extraordinary cocktail elements – from garnishes and techniques to interactive experiences. They also shared inspiring ideas and tips for implementation into cocktail and non-alcoholic menus. Click the image below to see the full presentation!
It is always an honor to be a part of such a great hospitality conference. What will next year bring?
-Liquid Kitchen Team
SMOKE & SPICE BLOOD ORANGE SUNRISE
Makes 1 Drink
1/2 oz Monin Blood Orange Puree
2 oz Sauza Blue Reposado Tequila
3/4 oz fresh lime juice
1/2 oz Spiced Ginger Syrup (recipe follows)
2 sprays Mezcal
Garnish: blood orange chip, fresh bay leaf and flash paper on a pick
Measure the Monin Blood Orange Puree, tequila, lime, and Spiced Ginger Syrup into a mixing glass. Fill with ice, cap and shake. Pour into an old fashioned glass. Spray with mezcal and garnish with blood orange chip. Arrange bay leaf and flash paper on pick, add to drink, light flash paper in front of guest and serve.
Spiced Ginger Syrup
Makes 4 1/2 cups
1/2 cups fresh ginger chopped
1/2 cup Monin Cinnamon Syrup
4 cups Monin Pure Cane or simple syrup
Place all ingredients into a blender and blend until smooth. Strain syrup through a chinoise fine strainer. Store refrigerated for up to 10 days.
Recipe © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com