Issue link: https://digital.copcomm.com/i/6221
dEPartMEnt header Compete to become the Ultimate Amarula Mixologist! deadline for cocktail entries: may 31, 2010 amarula Cream is challenging bartenders around the country to enter The amarula experiment, a search for the next wave of amarula cock- tails. Bartenders are invited to submit their original recipes together with their pictures and bios by may 31, 2010. multiple winners will be selected, and will have the opportunity to com- pete at the July 2010 Tales of the Cocktail experience in new Orleans for the coveted title of Ultimate amarula mixologist. all winners will be featured in the next edition of the amarula mixologist Book and will benefi t from national exposure in The TaSTing Panel magazine or The Tasting Panel online. Here's how to enter The Amarula Experiment: Submit your own original cocktail recipe with amarula Cream at www.theamarulaexperiment.com and invite your friends to vote for your cocktail. no purchase necessary. Open only to legal residents of the 50 U.S. states and dC (except Ca and limited in Tn, il) who are 21 and older and are bartenders employed at a bar/restaurant at time of entry. void where prohibited by law. Contest ends at 11:59 p.m. eT on 5/31/10. Subject to Offi cial rules. Amarula Cream originates from South Africa where the marula tree grows wild on the savannah and attracts many animals, particularly elephants, which inspire the distinctive artwork of the Amarula bottle. To produce Ama- rula Cream, the marula fruit is gathered and the fl esh pulped, sweetened and fermented. The resulting "marula spirit" is matured in oak casks for two years, and fi nally blended with fresh cream to create a smooth distinctive cream liqueur. Amarula adds a note of the exotic to a range of cocktails, and is also perfect on its own with ice. The suggested retail price of Amarula Cream is $19.99. Amarula is exclusively produced by Distell (South Africa) and imported by Aveníu Brands. (www.aveniubrands.com).