The group of bartenders boarded the bus on the Brown Lodge for the brief trip to La Bodeguita de Mina, a Cuban-themed restaurant.
Designed to duplicate the texture of Cuba within the Nineteen Fifties, we seemed ahead to making an attempt 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 stuffed 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 mentioned, “This night is supposed to be a night of enjoyable and camaraderie. I would like you to take pleasure in your self and your fellow convention attendees.”
As a substitute of speaking at size concerning the model in entrance of the group, it was refreshing how she purposely went to every attendee in the course of the course of the night. She talked with them and shared details about the model, enabling them to ask questions.
We smiled as the large platters of appetizers arrived.
• Papas Rellenas are crispy breaded potato balls with savory floor beef
• Cuban Nachos–suppose 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 may order our entrée instantly from the menu, which included conventional Cuban rice dishes, Pollo (vast number of hen), Carney Bistec (Beef from braised beef to steak), and Pescado y Mariscos (fish and shrimp). We appreciated that we may select our entree, and vegetarians have been completely happy too.
The dessert was a pleasant finish to the meal – Cuban vanilla flan served with pina colada ice cream paired with an espresso martini produced from Rooster Rojo Anejo Tequila.
It was a pleasant night the place we laughed, ate, and discovered:
• Rooster Rojo is produced from 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 via Mexican silver, making the drink softer and smoother. They’re the primary tequila model to make use of this system. Innovation is vital to the model.
• The bottle takes its form from the Tequila Volcano, which may 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 identify 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 12 months, and Chilled 100 bartenders will likely be among the many first to obtain bottles to pattern. It is best to enroll right now if you’re not a Chilled 100 member!
