Issue link: http://digital.copcomm.com/i/91577
Be Beautiful: BE-TINI After a year in the making and inspired by a girl's weekend spent searching for a low-calorie cocktail option, Be-Tini's founders Julie Kang, Joan Baker, who is a master fl avor "designer," and Pam Johnston, worked together to create a drink for those who, despite their sweet tooth, want to lose (or at least not gain) weight. Available in two fl avors, Apple and Cupcake (Apple Be-Tini won Best New Product Award at our ECRM conference this past summer), it's less than 25 calories per ounce, sweetened with agave syrup. We're already on board for the next two waistline-friendly fl avors: Peach and Lemon Drop! The base is fi ve-times distilled ONE Vodka, a 100% winter wheat spirit from Moldova. Salveto Imports Julie Kang, Marketing Director for Be-Tini. Notes from the Panel: "The bottle will always be recognizable – I have not seen anything like it. Both fl avors are fl oral, authentic and sweet, but with a nice, light body and texture. The cupcake exudes vanilla and coconut/marsh- mallow. Great for high volume bars and house parties." —Jeremy Lake "The Apple Be-Tini rivals any Appletini I have ever encountered."—Levi Lupercio "Cupcake Be-Tini tastes like a birthday party: great notes of vanilla cream." —Steve Calabro Distributors interested in representing Be-Tini, please contact Patrick McNamara at Patrick@SalvetoImports.us. THE AGWAGRONI ◗ 1 oz. Agwa de Bolivia Coca Leaf Herbal Liqueur ◗ ½ oz. Cocchi Aperitivo Americano ◗ 1 oz. Ballast Point Old Grove gin Coca Can-Do: AGWA DE BOLIVIA The coca leaf may have a few purposes, but these leaves grown in the Bolivian Andes eventually fi nd their way into a hearty, piquant spirit—and as far as we know, the only coca leaf liqueur: Agwa de Bolivia. Crafted in Amsterdam, the coca leaves are steam- distilled, an artisan process pioneered by the perfume industry for the extraction of delicate fl avors, then blended to a closely guarded recipe of 36 different herbs and botanicals that include guarana, ginseng, green tea and yerba mate. A minty, spicy, citrus-forward pleasure, Agwa de Bolivia is 60 proof and its inherent botanicals can take the place of bitters in a cocktail. First Step Beverage Company's Chris Prell was on hand to mix Agwa with ultra-trendy Cocchi Aperitivo Americano, an Italian Moscato d'Asti aperitif wine, fortifi ed and fl avored Chris Pres of First Step Beverage. with cinchona bark, citrus peel, spices and other botanicals. It is citrusy and crisp, with a bitter edge: perfect for his take on the Negroni. Babco Imports Notes from the Panel: "I'm very familiar with Agwa, and it's a great seller. It's as good straight in shots as it is mixable. I like its delicate fl avors, and in this cocktail, the gin does not overpower: Well done! —Ryan Velilla "Anytime someone creates a Negroni—the classic or any other iteration — and does it well, I am impressed. Agwa has substantial complexities to make this drink herbal and bitter, with a delicious sippability." —Bill Brandel november 2012 / the tasting panel / 107