The Tasting Panel magazine

June 2010

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LAUNCH pAD The massive ice sculpture à la bar thrilled guests and delivered icy cold cocktails, while fl avor experts explained the reason behind Ketel One Oranje’s immediate success. Carl Nolet Jr. (right) is Ketel One’s eleventh-generation Master Distiller, pictured here with Toby Whitmoyer, VP of Marketing for Ketel One. Reza Esmaili of Smuggler’s Cove whips up signature drinks with Ketel One Oranje. Knock, Knock, San Francisco . . . OrANJe YOu GLAD YOU TRIED KETEL ONE’S NEWEST FLAVOR? story and photos by Liza Gershman S Party-goers included cocktail consul- tant Francis Kelly, Sierra Zimei of the Four Seasons Hotel San Francisco and Ronaldo Colli, USBG award–winning bartender from Americano in San Francisco’s Hotel Vitale. an Francisco’s Nine Studios played host to the Bay Area launch of Oranje, the newest in the rapidly expanding fl avor portfolio from Ketel One. Carl Nolet Jr., an eleventh-generation Master Distiller from the original family, treated guests to cocktails made by some of San Francisco’s hottest mixologists, like Reza Esmaili from Smuggler’s Cove. “The blend of orange fl avors from various countries makes Oranje so smooth,” remarked San Francisco mixologist Sierra Zimei, who tends bar at the Four Seasons Hotel. Mixologists and brand marketers, sales teams and hip, trend-setting lovers of Ketel One mingled in the airy loft-style ambiance of Nine Studios. Passed tasty treats including chicken burritos and crab cakes had the evening crowd lined up for more. Orange lighting created the mood, much like the spirit itself. “The naturalness of the orange is the same concept of Ketel’s lemon product. It’s clean because they use natural oils rather than fl avor modifi ers like many other brands,” said Francis Kelly, a veteran SF bartender who joined Zimei for some cocktails. june 2010 / the tasting panel / 71

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