Friday, May 22, 2009

Unite With Art Event at OBAKKI in Gastown

Obakki graciously hosted the pre-party last night for the Unite with Art Gala Event being held at Storyeum on June 3rd 2009. Last night was a meet and greet the artist as well as a look at there art. The art itself is breathtaking to say the least. Click here to view the Live Auction Art and the Silent Auction Art.


The wonderfully big hearted Julie Lee and Paris Forrer have been the organizers of this event since 2008. At the Rocky Mountaineer Station last year they raised over $250,000 for AIDS awareness in Africa. Specifically for the cause and effect of mothers passing AIDS on to their children and leaving them orphaned. Dozens of artists from around the lower Mainland have donated there art and time to this cause. 


We hope to see you there.

Wednesday, May 20, 2009

Unite with Art, Obakki and Liquid Assets Support Unicef Thursday




Unite With Art will hold an event on Thursday May 21st 2009 at OBAKKI, located at 44 Water St. We will be there to support the children and mothers affected by HIV/AIDS, and in hopes to eradicate this horrible pandemic. 

Then on June 3rd 2009  Liquid Assets will also be part of this years gala event, being held at the former Storyeum Museum located at 142 Water St. in the Gastown area of Vancouver. 

Further events will be held in cities across Canada. Each event will showcase high profile regional and national artists in several mediums. The gala events will be comprised of a live and complimentary silent auction plus entertainment. Through the generous contribution of artists, galleries and volunteers, Unite with Art aims to donate 100 percent of the art proceeds to UNICEF. The event has been designed to bring awareness to this important initiative as well to celebrate the artistic skills and talents of the artists.

Please come and give your support to such a worthy cause.

kindly,

Scott 


Tuesday, May 19, 2009

Liquid Assets Serving Wine at the Obakki Fall/Winter '09/'10 Fashion Show


We are proud to be part of another event at Obakki. The retail location is having a fashion show featuring designs from the current collection, in addition to a sneak peek of what’s coming up for Fall/Winter 2009. We will be there to pour wine for the fashion minded individuals who frequent this high scale event.

See you there.


Saturday, May 16, 2009

Winery Of the Weekend2007 Nota Bene:release date, May 9th
Thursday May 7th 
 
 Marquis Wine Cellars
Welcome to another weekend of savings!  This weekend's featured wines come Chile, a country whose wines have recently been described as "Leading the crusade against the global economic crisis."  Well said.  

Added bonus!  Marquis Wine Cellars will be releasing the latest vintage the highly sought after Black Hills Nota Bene, 2007 edition, this Saturday May 9th at 11am sharp.  Other treats on release that will include wines from Burrowing Owl and Sandhill Small Lots!
 

Thursday, May 14, 2009

Home Made Drinks... Summer Style!



Mix your favorite spirits with seasonal herbs, fruits, and even vegetables for tasty, and beautiful, beverages. Use our combinations or create your own. Wash and dry the add-ins; trim, slice, pit, or cut them into chunks before placing them in two cups of alcohol. Let the spirits infuse in the refrigerator until the desired flavor is achieved, at least overnight and up to a month (remove the additions before they break down). Then sip straight up or mixed into a cocktail.

1. Chamomile Gin 
Combine gin, 8 chamomile sprigs with flowers

2. Fennel Vodka 
Combine vodka, 1/2 small fennel bulb, plus fennel fronds

3. Plum-Lemon Balm Brandy 
Combine eau-de-vie de vin (unoaked brandy), 3 yellow plums, 2 lemon balm sprigs

4. Lemongrass-Peach Sake 
Combine sake, 1 trimmed lemongrass stalk, 1 peach

5. Red-Plum Grappa 
Combine grappa, 3 red plums

6. Lemon Verbena Vodka 
Combine vodka, 2 long lemon verbena stems with leaves

7. Lemon Basil-Raspberry Brandy 
Combine eau-de-vie de vin (unoaked brandy), 1 lemon basil sprig, 1/3 cup raspberries

8. Beet-Cucumber Vodka 
Combine vodka, 1 small peeled beet, 3-inch piece cucumber    



Tuesday, May 12, 2009

Summer Time Drinks Made Easy

We all love libations during a hot summer day and we all have our favorites. But what about at night? Do you have a favorite summer night drink?

Here are a two such deeee-lish cocktails for you and your friends.

The Ginger Randy for Two

Ingredients:

1 lime, cut into wedges
Ice cubes
2 shots vodka
160 ml all natural ginger ale

Method:

Divide the lime wedges between 2 old fashioned glasses. Smash the lime wedges to release the juices. Fill the glasses with ice cubes.

Pour the vodka then the ginger ale over the ice in the glasses, dividing equally.  Stir to blend and serve.



 Sultry Mykonos Bloody Mary. 


Sultry Mykonos Bloody Mary
Ingredients
  • 4 Oz premium vodka

  • 8 Oz tomato juice

  • 1 tbs fresh lemon juice

  • 1/2 Tsp white horseradish

  • 1/2 Tsp Worcestershire

  • Dash of tabasco  

  • Dash of Greek Kalamata olive juice  

  • 2 Greek Kalamata oives for skewer  

  • 2 pearl onions for skewer  

  • 1 pepperoncini for skewer  

  • 1 lime  

  • Fresh pepper  

  • Old Bay Seasoning  

Steps
  • Coat rim of glass with lime juice.

  • Pour Old Bay Seasoning into a small

    bowl and dip highball glass to coat its rim.

  • Fill a highball glass with

    ice.

  • Place all ingredients in a large glass pitcher. Stir then pour

    into your coated highball glass.

  • Garnish with skewer
Mmmmmm yum!

Thursday, May 7, 2009

Bartending Schools: The Pretend Bartenders Biggest Scam


I've been to few events over the years where the bartenders and/or servers were less than thrilled to be there. They hum and haw and look at you with resentment for asking them for a cola or drink of water instead of a "real drink". Most batenders at establishments are guilty of this, not only event bartenders.
I know. I was that guy once or twice I hate to admit. 
I was younger and cockier and didn't understand the basic principles of proper customer service. Back then I was too busy making $400 a night to care about "service" (although I was still pretty good at it!).

Amateurs straight out of bartending school don't have this problem. They are not fast or organized enough to make that kind of money, and too green to understand anything except how to make a Shama-lama-ding-dong Cocktail (that no one will ever know to order because it was created by some hot shot bartender in Memphis 55 years ago!). 
They also have other problems such as not making eye contact, shaky hands, stupid grins, not knowing how to pour a beer without foaming the hell out of it, and never wiping the bar (the elbows of your favorite shirt will attest to that)
Of course, these "amateurs" will pretty much do anything to please the customer, and that is not always a good thing either. 
It is like a dog that waits for you to throw a ball and drools all over your lap in the process. Not cool. It comes down to experience and knowing how to read your customers individually. You just can't treat everyone the same. 
Rude Joe Rockhead drinking scotch at a wedding will not get the same treatment as sweet ol'Grandma Johnson at a wedding. Even if she is drinking scotch!
No, you must learn how to take control, if need be, and diffuse a situation tactfully. And it takes years to know the difference between too much and too little bravado.

Who do you fault for the lack of know how?

It definitely is not the fault of the kid who gave $500-$900 to attend some lame school. 
It is the fault of the guy who thought that teaching a couple of drinks to him/her was good enough to pass as a bartender though. 
They don't teach you how to be a bartender in Bartending School.  They are too busy "teaching" you unnecessary and outdated drinks and forgot what it is really like behind a bar.

In the long run the rest of us suffer while we wait in line with soaked sleaves. 




Tuesday, May 5, 2009

Talk About a Liquid Asset... Bud Light Lime!?


Boat party? Did someone say boat party?!
Pretty soon we will be sun drenched and riding the ocean currents around Howe Sound and up Indian Arm on a day long adventure. Only if you plan on visiting or live in the Vancouver area that is.
Playing safe is of course advised, so be sure to have a designated driver. 

One of the favorite choices is undoubtably a Corona. But, have you tried a Bud Light Lime yet? Probably not since the release date is later this month. I have been fortunate enough to have had a taster at a private release last month.
Amazing is the word... simply amazing! Try them side by side and you won't ever touch a Corona again. Besides if you are the only one who enjoys it all the better. You know no one will steal one from you on the boat or at a party.
I know. But it's Bud Lt right?

That's all I'm gonna say for now.

You'll see. 

Sunday, May 3, 2009

Even a One Year Old Loves Liquid Assets.


Today we again worked for a wonderful client (3rd time with them so far) to celebrate their daughters 1st birthday. Every time we have worked for them it has been quite a festive and lively event and this was no different.
The organized a BollyWood style theme party. All the woman wore Saris and the men looked like the lead male star in an Indian music video. Very dapper.
The food was catered from an Indian restaurant, and all the house was covered with beautiful fabrics and colorful decor. 
We set up the bar outside on the front lawn surrounded by tall tables and chairs with pink flowing see through table clothes, which worked beautifully with the sunshine and slight breeze.
What was needed for this event was a signature cocktail. This is what I came up with for the adults at little Veronica Rose's 1st Birthday Party.

The Veronica Rose

Pour 4 ounces Presecco Rose Sparkling Wine into a champagne flute
Add 1/2 ounce of Henrick's Gin
Place in six drops of Creme de Cassis
Garnish with a tiny blue wild flower

Deeeeeeee-lish!!!


-

Saturday, May 2, 2009

Liquid Assets Working With Labatts in Yaletown?


Looking for a unique location for your next business meeting?  If you’re a premium beer lover, be sure to check out the Oland Specialty Beer Institute, a Specialty Beer Company related to Labatt Brewing Company. 


Located in Yaletown, the Institute primarily acts as a 

training facility that provides bar and restaurant 

proprietors and their bartenders, servers and 

chefs with an opportunity to learn about 

specialty beers from the experts. 

Each month there is an opportunity for a 

professional or corporate group to experience a 

taste of the liquor licensee and retailer training 

that is delivered to industry staff at the Institute. 

There is a classroom / meeting room where your 

group can hold a meeting for one or two hours 

in advance of the beer training.  The optimal 

number of attendees would be 20 to 25. 

Afterwards, your group can sample, while 

learning about, some of the world’s finest beers 

during the Premium Beer Experience. 

Topics covered in the Premium Beer 

Experience touch on the History of Beer, Basics 

of Brewing, Beer & Food Pairing, Glassware 

handling and the very special Ten Step Belgian 

Pouring Ritual. 

As a training institute, the facility’s 40-foot 

long mahogany bar is used to demonstrate 

proper dispensing and serving methods for 

draught beer.  Each section of the bar features 

some of the world’s most famous beers, from 

Bass Pale Ale and Boddingtons in the U.K., to 

Stella Artois and Hoegaarden in Belgium and in 

North America, Nova Scotia’s Alexander Keith’s 

India Pale Ale.   The model boutique retail store 

showcases the latest in retail merchandising and 

display for the premium beer category. 

Oland Specialty Beer Company is dedicated 

to brewing heritage, authenticity, quality and 

craftsmanship. 

Friday, May 1, 2009

Enjoy a Kiwi Mango Mint During Spring Cleaning

This drink is screaming sunshine and freshness, making it perfect for spring and summer parties and patio brunches. The Kiwi Mango Mint is tall, light and refreshing and a nice fruity mix of kiwi (42 Below) and mango. Add to that the refreshing hint of mint and you have a fantastic drink. Using mango nectar creates a sweeter drink, but if only juice is available and you want the sweetness simply muddle some of the mint with a small amount of simple syrup. Even with the nectar, I found that releasing the essence of the mint into a dash of nectar via a short muddling session was worth the extra work.

Ingredients:
  • 1 part 42 Below Kiwi Vodka
  • 5 parts mango nectar or juice
  • 8 mint leaves

Preparation:

  1. Fill a highball glass with ice.
  2. Add the mint leaves and vodka.
  3. Top with nectar or juice.
  4. Stir well.