Diageo Announces Contributions to Military Charities through its Diageo Salutes the Troops Initiative

iPads for Soldiers, Packages From Home and the National Organization for Research (NORC) Receive $200,000 in Grants to Further Their Efforts in Support of the Troops

WASHINGTON, May 15, 2013 /PRNewswire/ — Diageo, as part of its Diageo Salutes the Troops initiative, today announced that it has contributed $200,000 to three organizations dedicated to supporting our military troops both at home and abroad: iPads for Soldiers, Packages From Home and the independent research organization NORC at the University of Chicago. This marks the latest effort in the company’s ongoing commitment to support veterans and active duty military through brand promotions for military families, employee volunteerism and financial contributions to military nonprofits.

Over the past year, Diageo has provided iPads for Soldiers, NORC at the University of Chicago and Packages From Home with grants that were used to equip soldiers and veterans with much-needed resources, including iPads so soldiers can talk face-to-face with their children and spouses while in the field, and home comforts like beef jerky, extra toilet paper, and playing cards. Diageo has also funded NORC’s development of a program to train military health personnel to conduct alcohol screenings and brief interventions for soldiers and veterans as needed.

Moving forward, Diageo will expand its Diageo Salutes the Troops program to include additional military-connected initiatives that will provide backing to the brave men and women who serve the United States. These programs will vary from driving more volunteer efforts to offering additional grants to worthy charities to funding research that will support veterans. Programs that will reward and pamper military spouses and families will become expanded while there will be a renewed focus on seeking out new nonprofits that will benefit military personnel.

“The Diageo Salutes the Troops initiative is an extension of the work we do to provide humanitarian relief across the country and around the world,” said Marc Strachan, vice president, multicultural marketing, Diageo North America. “At Diageo, we believe in giving back to the communities where we do business – and the U.S. Military is a very important community for us and for all Americans. Our aim is to support our veterans and active duty military in ways that make a direct and meaningful impact on their own and their family’s lives. Working with these three admirable organizations has been a strong start. In the coming months, we pledge to continue supporting these programs while developing additional initiatives that will benefit the military channel.”

Following is some more information on the three organizations partnering with Diageo to make a difference in the lives of veterans and active duty personnel:

    –  iPads for Soldiers – donates thousands of iPads each year to soldiers in
        battle and wounded warriors.
    –  Packages from Home – creates care packages including food, personal care
        and recreational items that are sent to American troops.
    –  NORC at the University of Chicago – an independent research organization
        based at the University of Chicago that is developing a Department of
        Defense alcohol screening and brief intervention system that will be
        implemented in all military health clinics worldwide by the end of 2014.
About Diageo

Diageo (Dee-AH-Gee-O) is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. These brands include Johnnie Walker, Crown Royal, JeB, Windsor, Buchanan’s and Bushmills whiskies, Smirnoff, Ciroc and Ketel One vodkas, Baileys, Captain Morgan, Jose Cuervo, Tanqueray, Guinness, Beaulieu Vineyard and Sterling Vineyards Wines.

Diageo is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at Diageo.com. For our global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit DRINKiQ.com.

Celebrating life, every day, everywhere.

About iPads for Soldiers
iPads for Soldiers is the charitable fund-raising operation of The C.H.R.I.S.  Foundation, collecting donations to purchase iPads for US soldiers serving in Afghanistan. In 2010, founder Winnie Pritchett, whose son Wes was serving in Afghanistan, realized the needs of troops risking their lives far away from their homes and loved ones. Recognizing that those serving in the more remote regions have no TV or cell phone, and no way to carry heavy books or computers in their 110?lb rucksacks, she decided to do something about it. Since then, more than 2,500 iPads have been donated to deserving heroes. For more information, you can visit: http://www.ipadsforsoldiers.org

About Packages From Home
Packages From Home is a 501(c) 3 nonprofit organization whose mission is to send care and comfort packages to deployed American military heroes who are stationed in active duty theaters around the world, as well as to facilitate activities that elevate morale of all veterans. Packages From Home was founded in 2004 by Kathleen Lewis as a labor of love for her deployed son.  The organization has sent more than 130,000 care packages to deployed troops overseas since its inception.  You can make a donation and learn more about Packages From Home by calling the Packages From Home Administrative Office at 602.253.0284 or online at http://www.PackagesFromHome.org

About NORC at the University of Chicago

NORC at the University of Chicago is an independent research organization headquartered in downtown Chicago with additional offices in the University of Chicago campus, the D.C. Metro area, Atlanta, Boston, and San Francisco. NORC also supports a nationwide field staff as well as international research operations. With clients throughout the world, NORC collaborates with government agencies, foundations, education institutions, nonprofit organizations, and businesses to provide data and analysis that support informed decision making in key areas including health, education, crime, justice, energy, security and the environment. NORC’s more than 70 years of leadership and experience in data collection, analysis, and dissemination–coupled with deep subject matter expertise–provides the foundation for effective solutions to issues confronting society. For additional information please visit www.norc.org

MIX A DRINK WITH YOUR SMARTPHONE

Makr Shakr, world’s first crowd-controlled robotic bar, to debut at Google I/O on May 15

To see a video of Makr Shakr in action, visit http://www.makrshakr.com

Cambridge (MA), May 13 — Researchers at the MIT Senseable City Lab in Cambridge, in
collaboration with The Coca-Cola Company and BACARDÍ Rums, have designed a robotic
bartending system called Makr Shakr. This new mixology system allows users to create in real- time personalized cocktail recipes through a smart phone application and transform them into crowd-sourced drink combinations. Makr Shakr will be unveiled at the Google I/O annual developer conference in San Francisco on Wednesday evening, May 15.

“Makr Shakr is a great example of how digital technologies are changing the interaction between people and products — a topic that our laboratory has been exploring in great depth,” said Carlo Ratti, director of the MIT Senseable City Lab and the design practice Carlo Ratti Associati in Turin, Italy. “The system explores the new dynamics of social creation and consumption — ‘design, make and enjoy’ — allowing users to design their own cocktail creations, while digitally controlled
machines transform these designs into reality.”

To use Makr Shakr, users will first download an app onto their handheld devices, allowing them to create both alcoholic and non-alcoholic drink combinations. The cocktail creation will then be assembled by three robotic arms, whose movements — shown on a large display positioned behind the bar — mimic the actions of a bartender, from the shaking of a martini to the thin slicing of a lemon garnish.

“The number of drink combinations is almost limitless,” says Yaniv Turgeman, project leader from MIT Senseable City Lab. “The magic moment will be watching the formation of a bottom-up bar culture, as we close the loop between ‘co-curating’ and ‘co-producing,’ in real time.”

Instead of trying to replace a bartender with a robot, Makr Shakr aims to be a social experiment that looks at how people might embrace the new possibilities offered by digital manufacturing. In Makr Shakr, social connections are woven throughout the co-creation and mixing of ingredients, which are then fed back to the user through the app. With this new technology, consumers can learn from each other, sharing connections, recipes and photos on social networks.

“Digital connectivity is not replacing physical interactions, but rather reinforcing them,” adds Ratti.

To create an engaging bar experience, the robots’ movements were modeled on the gestures of Roberto Bolle, étoile dancer at the La Scala opera house in Milan and Principal Dancer with the American Ballet Theater, along with Italian director and choreographer Marco Pelle. Bolle’s movements were filmed and used as input for the programming of the robots.

Makr Shakr leverages the new touchscreen-operated Coca-Cola Freestyle® beverage dispenser, which offers more than 100 drink choices at the push of a button. “Coca-Cola Freestyle represents innovation at its best, combining revolutionary technology and inspired design to deliver unprecedented choice to consumers,” said Jennifer Mann, VP and General Manager, Coca-Cola Freestyle, The Coca-Cola Company. “This collaboration with the MIT Senseable City Lab is
another way we continue to find new ways to bring co-creation and social sharing to the next level.”

BACARDÍ Rum has been inspiring the creation of classic cocktails for more than 150 years and was a natural fit for this experiment in digital mixology. “Bacardi has embraced a pioneering sensibility since our early days with innovations that revolutionized the production of rum,” said Toby Whitmoyer, Bacardi USA, VP Brand Managing Director, Rum. “We are excited to once again partner with Coca-Cola on a project that has the potential to revolutionize the cocktail industry, just as we did in 1900 with the creation of the original Cuba Libre. This project is an opportunity to bring spirits into the digital age.”

Makr Shakr can mix both non-alcoholic and alcoholic drinks, monitoring, among others, alcohol consumption and blood alcohol levels – something beyond what a traditional bartender can do. As a result, the system promotes responsible alcohol consumption by allowing people to self-monitortheir drinking.

What Happens In Vegas, Stays In Vegas – NOT New Orleans

The editor of BARTENDER Magazine received the following Email from Mr. Paul Tuennerman (excerpts below): 

Throughout the years, with 2013 being no exception, we have had various Brands attempt to take advantage of everyone’s generosity by circumventing the processes that are in place to protect our Sponsors and the Industry, by holding unsanctioned Events.  As we have done in the past, we will do our best to shut these down.  In the past, we’ve successfully closed “Pop-Up” Bars in which rogue Brands have spent tens of thousands of dollars, only to find themselves entertaining less than a dozen Participants and nearly twice as many NOPD Officers and a Fire Marshall.  We’ve made sure that those Brand Ambassadors who feel that their Expense Accounts are best spent buying Illicit Drugs for a dozen of their Friends, renting a Bus and visiting a Local Strip Club for “Special Favors,” understand how inappropriate we feel these actions are and how inconsistent we think they are, with their Brand’s Image.  While we want everyone to have a good time and enjoy him or herself, we do expect them to behave.  Brands that fund these rogue and unsanctioned Events are not only minimizing their return on their investment, but they’re ripping off the very Industry in which, they are attempting to earn a living.

 

While at the moment, you may not always agree with our suggestions and the directions that we try to point you towards, know that it is always with the best of intentions to ensure that you maximize your return on your investment on your Brand, and the Industry as a whole, benefits from your support.  We do this to ensure the continued success of Tales of the Cocktail, and the benefit to those who so graciously support us through Sponsorships.  All we ask is that you give us the opportunity to help you be as successful as possible

INNIS & GUNN TOASTS NORTH AMERICAN FANS WITH NEW CHERRYWOOD BEER

- Seasonal Brew Aged over Black Cherrywood with Maple Syrup Finish -

 

Edinburgh, Scotland: Innis & Gunn is hoping to hit the sweet spot with its second seasonal US beer,Canadian Cherrywood Aged (8.3% ABV), a scotch ale aged over Canadian Black Cherrywood and finished with Maple Syrup.

 

The special beer marks the first time in the Scottish brewer’s ten-year history that the signature vanilla notes derived from oak ageing will be replaced by an altogether spicier, woodier flavor profile.

 

As the best-selling British bottled beer in Canada*, Innis & Gunn has a strong Canadian connection and the brewer has released Limited Edition Canada Day beers for the last four years running as a toast to its loyal Canadian following.  For 2013, Innis & Gunn is making the limited edition ale available to drinkers across North America on draft and in boxed 750ml bottles.

 

Brewed using three malt varieties, roasted barley, wheat and Super Styrian and Goldings hops,Canadian Cherrywood Aged is matured for 49 days over lightly-toasted black cherrywood chips. Maple syrup is added post maturation when the beer is in cold conditioning to add a subtly sweet, toasty twist.

 

In another nod to its Canadian fanbase, Innis & Gunn has featured artwork by Canadian artist Tatiana O’Donnell on the carton.  Her painting ‘Forest Spectrum’ won Innis & Gunn’s annual art competition: a collaboration with the Society of Canadian Artists.

 

Innis & Gunn CEO, Dougal Sharp, commented: “This is the first time we have used another wood to mature our beer and it has produced really different, very distinctive qualities both in aroma and taste.  It shows another side to Innis & Gunn, that it’s not just about the oak, it’s about the end flavour.  For Innis & Gunn fans, this will be something new to try.  For drinkers out there who aren’t fans of the vanilla character from the oak, this is definitely something new to try.

 

“The maple syrup really balances the resinous woodiness from the cherrywood, giving an earthy burnt toffee quality, it’s quite delicious.”

 

Innis & Gunn Canadian Cherrywood Aged will be available in the US from July, priced from $7.99 for a 330ml bottle and from 6$ for a 12oz pour (prices and availability vary by state).

 

Ingredients:

Malts: Innis & Gunn Ale Malt, Crystal, Aromatic Barley, Roasted Barley and Wheat

Hops: Super Styrian and Goldings

Maturation: 49 days, bourbon-infused Canadian Black Cherrywood

Finish: Maple Syrup

 

Tasting notes:

Color: Copper

Smell: Lots of tart red fruit with sweet biscuit malt.

Taste: Full bodied and interesting. Soft hoppy bitterness. Red cherries and maple syrup

Finish: Rich and full with lots of caramel and soft fruits

Drink With: Fresh figs and a soft goat’s cheese or smoky pulled pork

www.innisandgunn.com

Follow us on twitter @InnisandGunn and join us on Facebook: Innis & Gunn Oak Aged Beer

Bartender Job Titles (curmudgeon comments)

By Brian Rae

Having been in the Bar and Drink Trade business for over sixty years,

I have experienced many changes in the trade, but in the last ten or twelve
years or so,
there is a change I find somewhat confusing. That particular matter is the
assignment of bartender job titles. Over the years I have come across some
of these self assigned titles, many of which have amused me, such as:

Cocktail Chemist, Sultan of Shake, Cocktologist, Liquid Savant,
Maitre de Bar, Master Mixologist, Bar Chef, Drink Consultant, Spiritual
Advisor, Bar Mistress, Cocktail Specialist, Mixmaster, Mixmistress,
Barartist, Cocktail Chef, Bartender Geek, Liquid Architect, Drink Demon,
Alchemist, Barmaster, Consultant Bartender, Mad
Mixologist, Liquidologist, Mixology Master, Consultant of Bar, Barfreak,
Liquid Libationist, etc., and last but not least, Irrigation Engineer.

Obviously we have some very creative titles here, but I wonder what
was the motivation to develop same?
Do today’s bartenders have an inferiority complex? Numerous visits to
various drinking establishments negated that thought, as rarely were the
traditional bartenders seemingly concerned with job titles. Was it because
a certain group of bartenders thought they deserved a more august title
due to their expanding the role as a traditional bartender?

Now I am aware of how innumerous bartenders have been expanding
that role by creating new cocktail recipes, unique garnishes, bitters and
syrups, foams and
Flames, infusions, molecular mixology, pates and purees, fresh juices,
organic vegetables, herbs and spices, and an array of other ingredients
and preparation techniques that have certainly expanded the diversity of
drink and cocktail selection. But does that development require a more
exalted title for the bartenders that are
engaged in the growth of this trend? Possibly.

I realize these creative bartenders also have to conduct drink research,
develop balance with different products, measure flavor intensities,
determine exact portions and sweet and sour scales, attempt to duplicate
products of decades ago, teat and taste, taste and test, select appropriate
glassware and garnish, method of preparation, etc., no less determine cost
factors and pricing. So….maybe a different title should be forthcoming.

But, many of these newly minted title holders may be well advised to
peruse those old 19th and 20th century bartender guides to understand
the complexities of tending bar in those days gone by. Not only did these
old time bartenders had to know hundreds of drink recipes, but they also
had to know the formulas for making dozens of different bitters, cordials,
fruit brandies, wines, syrups, etc., in an attempt to both maintain low
liquor costs, and have satisfied customers. And one of the reasons why
mainstream bar/saloons opened at 5 or 6 AM, was to facilitate the constant
blending process, pouring spirits from barrels to bottles, proofing, corking,
labeling, beer cellar management, wine storage, etc., no less the usual
morning bar set up duties. In addition most bartenders were also involved
with the stocking, selling and packaging of cigars and bottle goods. Yet
there didn’t seem to be a need, or desire, for bartenders to develop a new
job title.

Thus I am of the mind that some of the fore mentioned titles have
words that are not truly representative of their efforts. In my ancient mind,
once you add the word chef to your title, you are part of the kitchen staff.
Cocktologist and Liquidologist remind me of another profession. Savant
and Libationist
are a bit too much, and really seem apropos, and any word with mistress
or master in it, make me think about another profession. The word
mixologist at least has some history to it, and is familiar to most drinking
establishment patrons. But (again), is that title adequate for today’s
dedicated bartenders?

Far be it for me of eons ago to attempt to define what would be an
appropriate title for this generations creative and dedicated efforts.
Though if I was fortunate enough to be a member of this group in some
manner, I would use the fine title “Professional Bartender”, or from the
1951 “The Bartender’s Book” by Jack Townsend, the totle “Proficient
Practitioner of the

Noble Art of Mixology”. I am sure either title would result in customers
asking you to define same, as then you could enlighten them of your
special talents. Amen!

DOS EQUIS® UNVEILS ITS SIGNATURE COCKTAIL SERIES ON-PREMISE THIS SUMMER

 

NEW YORK, NY (April 29, 2013) – In an effort to inspire summer celebrations and in-bar originality this summer, Dos Equis is unveiling the details of its Signature Cocktail Series on-premise program that features three delicious Dos Equis cocktails; the Dos-Arita™, Michelada and Dos Sidra. With creativity in mind, Dos Equis is also encouraging adult consumers, 21 and older, to create and submit their own unique Dos Equis cocktail in the Dos Equis Cocktail Competition, for the chance to win the ultimate prize – a trip to Mexico!

“An increasing number of bars are utilizing beer as an ingredient in creative mixology rather than just serving it from a bottle or tap,” said Kirsten Walpert, Dos Equis Brand Manager, HEINEKEN USA. “This burgeoning trend combined with the fact that 36% of Dos Equis consumers also enjoy margaritas[1], led us to develop our signature Dos-Arita, Dos Equis based margarita, and other delicious cocktails that combine Dos Equis Lager or Dos Equis Ambar with popular summertime mixers and ingredients. We are now sharing these cocktails with on-premise patrons across the country and inviting them to submit their own Dos Equis creations which will inspire a collection of new Dos Equis beer cocktails that can be enjoyed at their favorite local haunt or mixed up at home to share with friends.”

On-premise, Dos Equis Signature Cocktail Series POS materials including table tents, coasters, streamers and a signature Beer Cocktails tasting mat, will educate consumers on the liquid attributes of Dos Equis Lager and Ambar and introduce them to new ways to consume their favorite Mexican import beer brand. In select accounts, Dos Equis Ambassadors will be on hand to facilitate Dos Equis cocktail sampling (where legal) with the help of the custom designed Dos Equis iPad App. A writable cocktail tear pad will also be available for customers to create their own unique Dos Equis Beer Cocktail by simply listing their favorite ingredients and handing it to the bartender. These customers will be encouraged to enter the official Dos Equis Cocktail Competition at dosequis.com/rewardsfor the chance to win a trip to Mexico.

Walpert concluded, “Dos Equis experienced double-digit growth in sales last summer¹. Engaging on-trend programs such as the Dos Equis Signature Cocktail series are sure to continue that momentum through the summer of 2013 by driving trial and repeat purchase of Dos Equis while generating higher profits for participating on-premise accounts.”

And the Winner Is….

The winner of the Bacardi Legacy Global Cocktail Competition is Elizaveta Evdokimova from Moscow, Russia!

The Knight Cup

2 parts Bacardi Superior Rum

1 part Cynar

1/2 part grenadine

1/4 part sugar syrup

Place all ingredients into a pre-chilled or frozen mixing glass, add ice and stir well. Then pour into a tumbler/old fashioned glass filled with ice. Garnish with pomegranate leather.

Congratulations to Elizaveta!

And we were rooting for ‘our guy’ Nick Nistico from Regents Bar in Miami, representing the United States with his cocktail,

The Garden Gimlet

1 2/3 parts Bacardi Superior Rum

1 1/2 parts lemon syrup

1 tsp caraway seed

1 tbsp red bell pepper puree

1 handful fresh arugula

Pinch Maldon sea salt

Place all the ingredients into a shaker, add ice and shake vigorously. Then double strain into a pre-chilled or frozen cocktail glass. Garnish with a touch of Maldon sea salt on a slice of bell pepper.

We were proud Nick made it into the finals!

Bacardi Global Legacy

Update from the Bacardi Global Legacy cocktail showcase in Puerto Rico. There are 19 competitors and we are down to 8. The pictures below are who we think are the top 4. Could the winner be amongst this group!?!?! Check back for more updates!

Ray Foley at Bacardi Global Legacy

Ray Foley at Bacardi Global Legacy cocktail showcase today in Puerto Rico. Stay tuned for the winning recipe!!

Dos Equis ‘Most Interesting Man in the World’ Returns with Launch of New TV & Online Commercials

“He gave his father ‘the talk’” and “In a past life, he was himself” highlight new insights about the “Most Interesting Man in the World”

WHITE PLAINS, N.Y., April 16, 2013 – The legendary beard and smoking jacket are back, as Dos Equis today announced the launch of its 2013 creative advertising campaign featuring the “Most Interesting Man in the World.” The advertising icon will be featured in new spots set to run nationally via television and online, all of which ending with the familiar charge for fans to “stay thirsty my friends.” 
 
This year’s spots will visually take viewers through the irreverent interactions and adventures of the Most Interesting Man, and include a slew of television and online ads, beginning with the following which launched today:
 
Handball
The latest thirty second spot showcases the “Most Interesting Man in the World” dominating in an impromptu handball match and deciphering a few lines of ancient hieroglyphics to his tour guide. The legendary lines include “In a past life, he was himself,” “if opportunity knocks and he’s not home, opportunity waits,” and “he gave his father ‘the talk.’”
 

Telecom
This 15 second ad features a flashback to the “Most Interesting Man in the World” demonstrating his breakthrough “mobile telecommunication” technology for the first time. The legendary line notes “his morning breath has notes of saffron and a hint of lilac.”
 
The Dos Equis “Most Interesting Man in the World” campaign kicked off in 2007, and has since garnered widespread attention and popularity with fans on and offline. With a larger-than-life persona and broad appeal, the campaign continues to set its self apart from competitors, and has anchored its place in pop culture. 


“The ‘Most Interesting Man in the World’ is back, and we’re really excited about this year’s creative,” said Gwen Boyce, Brand Director for Dos Equis.  “As one of the fastest growing beer brands in America, Dos Equis continues to use advertising to broaden its core base and drive awareness for beer drinkers nationwide.” 



In addition to the traditional TV & online commercials, the campaign will also feature print and out of home components that highlight Dos Equis as the premium beer of choice for people who want to live more interesting lives.      
 
“This year, we really wanted to raise the bar and add to the legend of the “Most Interesting Man in the World” by showcasing how he’s leaves his mark wherever he goes,” said Lee Garfinkel, co- chairman Havas Worldwide New York and Chief Creative Officer for global brands. “Our goal for the campaign is that through his adventures, we can inspire fans to actively build their own legend and live a more interesting life.”