BUZZ - trends, news and views

By Editor: Fall, 2006

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Our quick (and unscientific) look at some of the trends and news we find interesting and relevant.

Sugar, cream or vodka?

Our trend-watchers have noted the increasing popularity of combining caffeine and alcohol. While there’s nothing new about popping a Jagermeister shot into a highball of Red Bull, or quaffing a coffee-laced beer (we’ve loved Mill Street Brewery’s Coffee Porter for some time), espresso martinis definitely sound new to us. Served cold, some are simply 1-to-1 ratios of espresso concentrate and vodka, while some also include an equal proportion of Kahlua. Check out this link for notes on some taste tests, or see our listing of coffee drinks for other creative ideas…

There’s splendor in this grass

According to folklore, there’s a grass that grows in Poland which, when consumed by grazing bison, puts them “in the mood.” And Zubrowka Bison Grass Vodka is aiming to share the love by selling this aphrodisiac in liquid form. A small amount of bison grass is used in the making of the vodka — about 10 blades' worth in each bottle. And like the worm in a bottle of tequila, a single, long stem of green bison grass is slipped into each bottle. You can buy the vodka at the LCBO or order a bison grass cocktail at Proof Vodka Bar in Yorkville’s InterContinental Hotel in the heart of Toronto. And let us know if it works! (from the Toronto Star)

Wine sales outpace spirits

In 2005, wine sales surpassed the sale of spirits for the first time in Canada. According to the recently released Statscan report, national wines sales reached $4.2 billion compared with $4 billion sold in spirits in 2004/2005. Beer still outsells both in Canada, accounting for $8.4 billion in sales last year. But wine sales increased at much higher rate (6.5 per cent) in 2005 than either beer (3.3 per cent) or spirits (2.3 per cent). The bulk of wine drinkers come from Quebec, which may in part be due to that province’s liquor laws, which allow for wine and beer to be purchased in corner stores or supermarkets, while spirits can be sold only by the provincially owned Société des alcools du Québec. (from The Globe and Mail)

 

Absolut RUBY RED - another great flavor!

In 1988 Absolut introduced its’ first flavored vodka with lemon flavored ABSOLT CITRON (1988! time flies)

Now its grapefruit! with the introduction of ABSOLUT RUBY RED - “smooth and fruity with a crisp and refreshing character of zesty grapefruit”

“We feel confident that ABSOLUT RUBY RED, with its complex and floral aroma and clear notes of natural grapefruit, natural grapefruit, will add new creative dimensions to consumers’ drinking pallets and become a welcomed member of the ABSOLUT VODKA family. The intriguingly fresh and crisp flavor lends itself perfectly both to be enjoyed neat and in cocktails,” says Eva Kempe-Forsberg, Vice President Marketing at V&S Absolut Spirits.

Grapefruit - one of this years’ trendy flavors, offers many drink options. Here are three of the most popular ABSOLUT RUBY RED recipes:

 ABSOLUT EASY BREEZE

• 1 part ABSOLUT RUBY RED
• Cranberry Juice
• Lime Wedge
  Build over ice cubes in a long drink glass. Garnish with lime wedge.

ABSOLUT RED RUBY

• 1 part ABSOLUT RUBY RED
• 1 part Cranberry Juice
• 2 dashes Noilly Prat
• 2 dashes Crème De Peche
• Grapefruit
  
  Stir all ingredients with ice and strain into a well-chilled cocktail glass. Garnish with a zest of ruby red grapefruit.

ABSOLUT RUBY RIVIERA

• 1 part ABSOLUT RUBY RED
• Rosé Wine
• Orange Soda
• Grapefruit
  
  Build equal amounts over ice in a wine glass. Use equal amounts of wine and orange soda. Garnish with a ruby red grapefruit wedge.