DRESS THE DRINK NEWS

DRESS THE DRINK FLAGSHIP 2013 COCKTAIL

Dress The Drink(TM) Launches New Wholesale Trade Website and Rebrands Company Logo

New logo and website showcase Dress The Drink’s “haute couture” sophistication and edgy approach to all its creations

Las Vegas, NV — Apr 03, 2013 / (http://www.myprgenie.com) — Dress The Drink(TM) (DTD) has successfully launched its new logo and website. The site features the extensive services dedicated to DTD’s wholesale-trade clients. The logo and website showcase DTD’s “haute couture” sophistication and edgy approach to all its creations. The site offers a panorama of DTD’s recognized and reputable, all-natural, non-wasteful, gourmet garnishes and blends, DTD services, and a guide to acquiring a DTD wholesale account.

High standards produce high quality-and DTD standards and quality are the highest in the food industry. DTD produces and manufactures proprietary, all-natural, gourmet, non-wasteful garnishes and blends. Beyond DTD’s reputation for masterfully pairing culinary garnishes and mixology blends, the use of produce and ingredients that are non-wasteful, all-natural, and US-based are part of DTD’s honored responsibility to a healthier planet.

“Our re-branding reflects what we have become-world-class innovators of luxury garnishes with an edge. You’ll not find a company as unique as DTD-from its signature cocktails to its entire dining experience. Our use of colors, flavors, textures and infusions have made DTD the leader in ‘outside the box’ luxury creations. DTD creates culinary and mixology garnish pairings that equate to dollars for our clients” says Diane Svehlak, President and Partner of Dress The Drink(TM).

About Dress The Drink(TM), LLC

Dress The Drink(TM) (DTD) is the leading food and beverage development manufacturer of US natural, non-wasteful, edible gourmet garnish and blend products. DTD services the food and beverage industry with product innovation processes, and seasoned market research and development knowledge. There are no fees for consultations, so feel free to call DTD to discuss how they can optimize the pairing of your existing or future project. NOTE: This is for wholesale businesses only. DTD does not sell direct to consumers. For more information, please visit http://www.dressthedrink.com or call 877.470.4852.

SOURCE: Dress The Drink(TM), LLC (DTD)

Contact: Diane Svehlak, diane@dressthedrink.com, 949.466.2924

EPIC Please Join Us!

BIG shout out to one of our WEBI BOARD MEMBER Jen Robinson for the outstanding job she and her team did at VIBE’s “EPIC” after party of mover & shakers… It was a party that no one should have missed… We love you lovely lady!

The Pineapple Group LLC is an opportunity to share Jen’s passion for creating, developing, implementing and executing out-of-the-box projects and events. Whether Jen is acting as a consultant, facilitator, industry relations strategist, media buyer or meeting/conference/event planner, her skills include supplier negotiations, sales, marketing, relationship building, creative strategies, media buys, and event management. Her success comes from placing the right buyers and companies together to showcase their products or services in non-traditional formats. Relationships are the foundation for every successful venture.

The Pineapple Group currently has several events under its umbrella and works in various roles with hospitality suppliers and buyers. Events range from small to large and include networking events, national sales meetings, conferences as well as the launch of unique forums in the industry focusing on face-to-face meetings. The Pineapple Group also serves as a consultant for sales, marketing and event management.

Give a shout out to Jen – The Pineapple Group LLC – CEO/Founder/Duchess – 662.816.4426 – jen@thepineapplegroup.net

Learn more about Women Executives in the Beverage Industry (WEBI) http://www.1webi.org which provides a platform for understanding, appreciating and illuminating the significant role women play in the financial success of the global beverage industry and provides advocacy, education and support for women within that industry or those seeking entry thereto.

Orient Express -  By Xania Woodman 

February 28th, 2013

Orient Express – By Xania Woodman
February 28th, 2013

If whiskey makes you frisky, gin makes you sin and brandy makes you randy, then what does dedicating one casino bar entirely to vodka make you? Smart. Before they queue up to get down, partiers heading to Surrender can first slip over to VDKA, the new vodka bar at Encore, to get the party started. Here, more than 130 varieties of vodka are available straight or in cocktails. The city’s first Shock-A-Vodka speed-draft system keeps a faction of novelty vodkas chilled and ready to dispense in case of emergency, flavors that take direct aim at the kid in you, such as sugar cookie, devil’s food cake and peanut butter.

A menu of vodka-based cocktails complements the spirit list, with more sophisticated flavors and presentations, such as Francesco Lafranconi’s Asian-inspired Paradiso Cocktail. The executive director of mixology and spirits education for Southern Wine & Spirits of Nevada embraced the versatility of vodka to take guests at VDKA and the adjacent Andrea’s straight to the Far East with his house-infused Chopin, exotic Pacific Rim ingredients and touch of French elegance.

Consider the party started. Paradiso Cocktails served at VDKA and Andrea’s in Encore, $16

The Blend…
In a mixing glass, combine 2 ounces pineapple-kaffir-lemongrass infused Chopin vodka, ½ ounce Grand Marnier, ½ ounce freshly squeezed lime juice, ½ ounce rock candy syrup and 1 dash Angostura Aromatic Bitters. Add ice, cover, shake and strain into a chilled 7–ounce cocktail glass or coup. Garnish with a Dress The Drink Pineapple Wheel (www.dressthedrink.com).
Pineapple-Kaffir-Lemongrass-Infused Chopin Vodka
Makes 1 1/3 gallons

The Mix…
In a clean container, combine 5 liters Chopin vodka, 7 medium-size kaffir lime leaves, 5 stalks fresh lemongrass (peeled, ends discarded and chopped into ¼-inch slices) and with 2½ large pineapples (peeled, cored and cut into 1 inch cubes). Cover and infuse for 48 hours at room temperature. Strain through a fine-mesh strainer to remove and discard all solids. Cover and refrigerate until ready for use; discard after 4 months.

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