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Pairings Program Affirms B&B as Ultimate Dessert Liqueur
NEW YORK-(Business Wire)-September 5, 2008 - In a unique culinary partnership titled “Manhattan Nightsâ€, a renowned New York City Pastry Chef paired a variety of signature desserts with newly created cocktail concoctions, conceived by one of America’s top mixologists. All focus on B&B®, the liqueur made from spiced BÉNÉDICTINE Liqueur and fine French Cognac.
Manhattan Nights brings B&B Liqueur back to its roots, as it is historically a “Manhattan†spirit: B&B was concocted in Manhattan, when a barman artfully combined the two liqueurs, BÉNÉDICTINE and Brandy in the 1930s.
First came wine pairings, spirit pairings were next, and now B&B is embracing the new big trend of dessert pairings. Set to launch in September, Manhattan Nights highlights B&B’s taste and versatility proving it to be an ideal dessert accompaniment. Using the spices and aromas of B&B as inspiration, renowned Pastry Chef Martin Howard created seven signature desserts to pair with seven unique cocktail creations. Gary Regan, creator of the cocktails, is among the U.S.’s leading mixologists, spirits historians, and a published author.
“B&B is an incredibly versatile spirit and was very easy to work with. It is the ultimate dessert choice with an amazing flavor profile. The Acacia honey and hints of saffron, for example, really inspired me to create my roasted peach in phyllo pastryâ€, says Pastry Chef Martin Howard. “Having been invented in Manhattan, I feel it's the perfect complement to any New York pastry kitchen.â€
ABOUT BACARDI U.S.A., INC.
Bacardi U.S.A., Inc. is the United States import, sales and marketing arm of one of the world’s leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including BACARDI® rum, the world’s number-one selling rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR’S® Blended Scotch whisky, the number-one selling blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the fastest-growing premium gin in the spirits industry; CAZADORES® blue agave tequila, the number-one premium tequila in the world; MARTINI & ROSSI® vermouth, the world-leader in vermouth; and other leading and emerging brands.
ABOUT B&B
B&B Liqueur was concocted when a New York City barman artfully combined the two liqueurs, BÉNÉDICTINE and Brandy, in the 1930s. While known initially as the “BÉNÉDICTINE and Brandy†cocktail, the name was shortened to B&B and bottled and distributed as its own brand in 1937. Today, B&B continues to be a favorite among mixologists— it recently received 4-out-of-5 stars from Spirit Journal.
Almost 500 years old, the BÉNÉDICTINE recipe was created by Benedictine monk, Don Bernard Vincelli in the Fécamp Abbey located in northern coast of France. It was used originally as an elixir and combined some 27 plants and spices.
During the French Revolution, the monks abandoned the abbey and Fécamp wine merchant, Alexandre Le Grand, discovered the BÉNÉDICTINE recipe. He then commissioned the Benedictine Palais to house the production facility for BÉNÉDICTINE. In addition to the distillery and cellars, the Palais also houses a world-class museum and receives more than 150,000 annual visitors.
TECHNICAL INFORMATION
B&B is created using 60% BÉNÉDICTINE Liqueur and 40% OTARD Cognac. The blend is further enhanced by naturally-soft Acacia honey and a pure distillate of Saffron. The liqueur is mellowed in oak barrels in the cellars of the Benedictine Palais in Fécamp for a period of 12 months before being bottled and shipped around the world.
SIZE & DISTRIBUTION
B&B is available in 50ml, 375ml, 750ml and 1L bottles. B&B is sold in both on- and off-premise locations throughout the United States.
ABOUT GARY REGAN
Gary Reagan is among the U.S.’s leading mixologists, spirits historians, and a published author. Highly respected among bartenders and mixologists, Gary and his wife, Mardee, are the vision behind Ardent Spirits, a website devoted to unearthing the lasts in cocktail trends, recipes, and noteworthy mixologists and cocktail establishments around the globe. Gary writes The Cocktailian, a bi-weekly column, for The San Francisco Chronicle. In the past he has written regular columns in The Malt Advocate, Nation's Restaurant News, Cheers Magazine, and Wine Enthusiast.
ABOUT MARTIN HOWARD
Martin Howard is a graduate of the Culinary Institute of America. His previous work experience includes pastry chef at the Rainbow Room atop 30 Rockefeller Plaza and opening the Beacon Restaurant in Midtown NYC. He was named one of the country’s top ten pastry chefs two years in row (1997 & 1998) by Chocolatier and Pastry Art and Design and was honored as James Beard Foundation baking competition’s winner and “People’s Choice Award†honoree. TV appearances include Foodnation with Bobby Flay, Extreme Pastry, Food Network Challenge, Travel Channel, CNN, CBS, NBC and Fox morning shows, Today Show, and Good Morning America.
ENJOY OUR GOOD TASTE WITH YOUR GOOD JUDGEMENT.®
©2008 B&B AND BÉNÉDICTINE ARE REGISTERED TRADEMARKS OF BENEDICTINE, S.A. IMPORTED BY BACARDI U.S.A., INC., MIAMI, FL. LIQUEURS – EACH 40% ALC. BY VOL. ALL OTHER TRADEMARKS ARE TRADEMARKS OF THEIR RESPECTIVE OWNERS.
For more information about B&B® and BÉNÉDICTINE®, including samples and photography, please contact Frauke Scheben at Deussen Global Communications, 212.682.2293 x 127 or fscheben@deussenglobal.com.
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