Essential N08

Drink with style: cocktails uncovered How red wine goes with chocolate and sex Macau on the spot of the best cognacs Cigars and their secrets: this is how they roll

by the numbers Yes, all stats were dug up from a range of obscure websites, including those of the Macau Government and Macau Business

20.4 meters

Length of the longest cigar ever hand-rolled,

by Jose Castelar Cairo from Cuba

140

Age of the one of world’s oldest bottles of beer – a Ratcliff Ale produced by Bass, UK, in 1869.

1787

Year of production of one of the world’s most expensive sauternes (Chateau d’ Yquem).

3000

Number of Bolivar cigars, part of a limited edition created for the Middle Eastern market by Habanos.

US$750

Unit price for a Gurkha His Majesty’s Reserve (HMR) cigar, infused with Louis XIII Cognac.

US$500,000

Amount paid for an Imperial of Screaming Eagle Cab 1992, sold at the Napa Valley Wine Auction in 2000 for charity purposes and bought by Cisco Systems.

US$160,000

Price paid by Christopher Forbes for a 1787 Lafitte Th.J. bottle of Bourdeaux wine (Th.J. stands for Thomas Jefferson, the third president of the United States).

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Some of the best things in life are free (or so they say).

Others you’d gladly pay for. Case in point (focus...), premium hand rolled cigars, vintage wines, century old spirits or freshly mixed cocktails. This edition of ESSENTIAL is truly a sensory trip you can’t afford to miss. Eye candy-wise, we give you a 151-year-old-Prephylloxera cognac stashed away in a dark cellar in France. Sticking with cognac, we talk about the “art de vivre” with Patrick Maruiz, brand ambassador of 358 bottle rare limited edition Black Pearl Magnum - fit for Kings (notice the capital K). We all know what cognac goes well with, right? - As long as you don’t dip them in it... A hand rolled premium cigar, of course! All the way from the homeland of tobacco, Cuba, master roller Yazmin Borrás Valdes tells ESSENTIAL how it’s done down in Havana, while connoisseur Dickson Yip shares on smoking etiquette and gives a few suggestions for stacking up your humidor.

And then Man discovered wine (arguably one of the greatest discoveries ever). We dare you, no, we double dare you to come up with anything which adapts so nicely to any and every occasion as wine. Think of it, there’s just sooooo many kinds out there... Well, not to worry, we went ahead and did some of the leg work for you and selected a few vintages that are sure to impress anyone just by digging them out of the cellar. Although, if what you’re really looking to do is impress your guests with your hosting skills, check out the section on mixology. You’ll find the complete low down to get cracking at home, just don’t forget to stock up heavily on the ice. But if you’re not one to don the apron, we got you covered with a selection of the best mixes around for you to chill out with.

Besides subscribing to equall opportunity policies we’re also all in favour of moderation in most everything, be it sex, wine or chocolate. Do it, but do it responsibly!

Next month we’ll talk about... golf.Yes, we’ve surrendered to the corporate sport, but only because we’re keen on taking money from corporations (only from the socially responsible ones... Not!!!) and giving it back to the less fortunate - that’s what we’ve been doing for the past two years at the Annual Macau Business Charity Golf Tournament you’ve heard so much about. We bet you’re just itching to enrol, right? Now’s your chance. We’ll talk shop, go over some of the biggest misconceptions about the sport (we can’t think of any just now, they are all true!), and get you some excellent tips from the pros to help shave a few strokes off that scribbled score card.

As usual we’ll round up all the ESSENTIAL equipment any boardroom-Tiger-Woods could ever buy, and since no golfer is complete without the right attire, we went shopping for the right, fresh, low cut, designs for the season.

We always crave your feedback. The first issues of ESSENTIAL were met with enthusiasm from many a reader and we thank you for your encouragement and suggestions. If you have something to share please keep it clean and write to us at ESSENTIAL@macaubusiness. com. Go ahead, indulge yourself in the best the city has to offer and enjoy!

beer It is said to be the world’s oldest and most widely consumed alcoholic beverage Produced by brewing and fermentation of starches Mostly flavoured with hops to add bitterness

wine Probably the world’s fourth most widely consumed beverage behind water, tea and beer Made of fermented grape juice and various types of yeast Yeast consumes the sugars found in the grapes and converts them into alcohol

Possibly its invention dates back to the Neolithic period

Wine production dates back to 6000 BC and is thought to have originated in areas within the borders of Georgia and Iran

Its alcoholic strength ranges from less than 3 percent alcohol by volume (abv) to almost 10 percent (abv)

The alcoholic strength of wine ranges from 10 percent to 20 percent abv

Moderate consumption is associated with decreased risk of cardiac disease, stroke and cognitive decline…

Researchers have discovered that a compound found in red wine may help prevent prostate cancer

Brewers yeast is known to be rich in nutrients such as magnesium, selenium, potassium, phosphorus and B vitamins, but might add extra calories to your diet!

Wine is not a good source of vitamin micronutrients but a regular glass of wine contains tiny amounts of carbohydrates and proteins and about 85 calories

Sins

Lust - Dipping your cigar in that fine Cognac for an aftertaste as sublime as the best of perfumes.

Gluttony - Not knowing when to stop when invited by a co-worker for a few drinks, and knowing you are not the one who is paying.

Greed - Buying vintage cigars and red wines and never having time to savour the taste.

Sloth - Having the chance to taste an exquisite wine and not making an effort to understand it…

Wrath - What you feel if, in your absence, your son drinks half of your Chateau Palmer bottles with his teenage friends.

Envy - Yes, it’s true, sometimes we feel like switching our drink in a bar with that of our friend. Well, who never did that?

Pride - To drink water with ice, pretending it’s vodka to hide the fact that you are on medication…

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eye candy

A very venerable gentleman Croizet 1858 Cognac Great Cognacs are few and far between and usually their producers allocate the finest reserves for a selected few.

Many of the best 19th century Cognacs are stored in France, often in restaurants cellars

Macau is now host to the first world sale of a spectacular reserve by Croizet, the French house founded in 1805 and recently bought by a Russian company. With 151 years of history, the Croizet 1858 Cognac, a pre-phylloxera production, is currently only available at MGM Grand in a specially numbered 2000 carafe edition, and only 4700 carafes exist in the world.

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ABV - (Alcohol by Volume) The

standard measure for alcohol volume in beverages. It represents the amount of volume taken up by ethanol compared to the entire volume of the drink.

Pre-phylloxera Cognac

Cognac produced prior to the phylloxera period offers a completely different product when compared to modern versions. Phylloxera is a tiny aphid (bug) imported to Europe from the United States, where it was endemic, from the 1830’s onwards. Over the next decades the bug almost extinguished European crops. To fight the ‘bug’, European producers basically started to graft European vines onto American root stocks. So the hybrid is what exists today. With the arrival of phylloxera, a grand period of the European vine industry was gone. Croizet still owns a great collection of Cognacs produced before the phylloxera period. The stocks are kept at the company’s headquarters in a special ageing warehouse known as “Paradis”.

Due to its ability to prove the integrity of its vintage Cognacs, Croizet was one of three Cognac houses (together with House of Delamain and House of Hine) allowed by the French government to continue producing vintage Cognacs after the ban of 1963, to combat widespread fraud.

1858 Croizet tasting notes

A tasting note for one of the lots of the 1858 Croizet shows notes of dried roses and poppies, with fruity notes of coconut, passionflower and quince, plus woody notes of sandalwood and cedar and at the end, in an empty glass, you can feel traces of balsamic and nutmeg notes. It has an exceptional length, elegance and is very distinct. A second lot shows floral aromas of orange blossom, hyacinthe, then honeysuckle during the slow oxidation process in the glass. Also found were notes of candid fruits and nutmeg, and in an empty glass lots of balsamic was found and a hint of saffron…

Aftertaste - The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine.

Appellation d’Origine Controlle (France) -

Often abbreviated to AC or AOC, this is the highest legal classification for French wine. In order to qualify for the AC, wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on.

Band - Paper placed around the cigar, usually near the head, originally used to protect white gloves from tobacco stains. Merchants quickly seized the idea and began using it as a place to put their brand name.

Bouquet - The smell of an unlit cigar.

Bitter - Bitterness of hops or malt husks used in beer production. It means the aftertaste sensation left on the back of the tongue. A bitter flavour in beer is from iso-alpha-acid in solution (derived from hops).

Balance - Refers to the overall harmony of flavors in a

beer. More specifically, it usually refers to the levels of hops and malts.

Catador - Professional cigar taster who determines a cigar’s qualities of aroma, taste and texture.

Churchill - A large corona format cigar, usually 7 inches

long with a 48ring gauge named after British war-time Prime Minister Winston Churchill, who liked large cigars.

Hops - Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.

Proof - This term is used among the strongest spirits. To

compute a liquor’s proof you simply multiply the ABV by 2. The theoretical highest possible strength of any drink is therefore 200-proof. In reality though, the maximum for distilled spirits is 191-proof because not all of the water can be distilled from the ethanol.

Oleoresins - Oils and resins found in tobacco that give it its smoking qualities.

Smoking time - A 5-inch cigar with a 50-ring gauge, such as a robusto, should provide anywhere from 20 to 30 minutes of smoking pleasure. A double corona, a 7 1/2-inch cigar with a 50-ring gauge, may give over an hour’s worth of smoking time. A thinner cigar, such as a lonsdale, smokes in less time than a cigar with a 50-ring gauge.

Shelf life - The number of days a beer will retain its peak drinkability. Packaged beer is best drunk fresh.

Magnum - A large format bottle, equivalent to two standard bottles.

Oak - The oak tree is an important source of wood for barrels. While other woods, such as cherry, have been (and still are) used, oak is the number one choice for wine barrels.

Yeast - A micro-organism without which we would not

have bread, beer or wine - wouldn’t life be dull! The yeast converts the sugar to alcohol in a process known as alcoholic fermentation. Present naturally in the vineyard, harvested grapes will begin to ferment on their own, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeast, which resides on the grape skins.

Zymurgy - The science of fermentation.

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interview

Louis XIII meets Baccarat The Black Pearl Magnum, rare Edition

Louis XIII Black Pearl Magnum is a Cognac produced from “tiercon”, an extremely rare and old barrel used in the final ageing process of Louis XIII Cognac. There are only 358 carafes in the world, numbered from 001 to 358.

Each carafe is hand-blown by Baccarat’s experts and each piece is valued at HK$338,000. They are now available in limited amounts in Macau, at hotels such as the Four Seasons Macao and Altira Macau, among others.

The Black Pearl bottle follows the design of a historical piece – a metal flask found by a peasant in 1850 on the site of the Battle of Jarnac in 1569, which pitted the Catholics under the Duke of Anjou against the Protestants of the Prince of Conde.

It is a mystery to whom the flask belonged, but it was probably the property of one of the generals in the battle.

The original flask was purchased in 1850 by the Remy Martin family and placed in a Museum before its disappearance.

The ageing process of Louis XIII Black Pearl included a “stage” in the underground section of Andre Heriard Dubreuil’s cellar – one of the oldest from the family’s personal reserve, hidden away in its own cell, far from light and out of sight.

This Cognac is made up of 1,200 theaux-de-vie (Cognacs), some of which are over a hundred years old and originate from slopes in the Grande Champagne region.

The Louis XIII Cognac is nicknamed the‘King of Cognacs’ due to its acceptance in the most important European royal and imperial courts since the early 19th century. In 1948, after being adopted by Winston Churchill during a stay in Aix-enProvence, France, it became England’s Cognac of choice.

Simply the best Exclusive interview with Patrick Maruiz, Remy Martin’s international ambassador Born in Cognac, into a family of wine growers of the Grande Champagne region, Patrick Mariuz spent a great part of his childhood in the company of his great uncle who owned vineyards and aged the eaux-de-vie he produced.

His great uncle passed on his passion for Cognac to Patrick at an early age. After his studies, Patrick joined Remy Martin to further enrich his knowledge in collaboration with the members of the Cellarmaster’s team, learning the secrets of the elaboration of the Remy Martin Fine Champagne Cognacs.

He has been the company’s international ambassador since 1989.

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ESSENTIAL: How would you define Cognac?

Patrick Mariuz: Cognac means ‘art de vivre’. It exists by itself, in fact it is so good that it seems impossible for it to exist!

ES: How does Remy Martin get the raw material it needs?

It has its own vineyards?

PM: We have 1,200 private producers working for us in partnership to produce the “Petit” et “Grand cru”. The Cognac region is divided into six “cru” and we take the best two. There are vintage assemblages creating the classic VSOP Cognac that has the same taste year after year, then we have the vintages,

each one with its own taste, this is why it is a vintage. And Black Pearl Louis XIII is the rarest of the Cognacs, an exceptional product.

ES: How do you suggest we drink Cognac?

PM: The best way to do it is the way we like it. That’s it! In China it is acceptable to drink it with meals. This is acceptable for us.

It depends on the country. Of course you don’t want to do it with Black Pearl… And it is also possible to mix a VSOP with soft drinks!

ES: A lot of people in the west say Cognac should be taken by itself not with food…what is your view?

big spender

King of smokes The Gurkha premier cigar, His Majesty’s Reserve

PM: Cognac is an aromatic concentration of a wine. It brings us richness and taste in a concentrated way. I guess we can associate Cognac with food. You would be surprised with what you might discover!

ES: So what is the perfect match?

PM: There are no limits. In Asia we have already discovered surprises…we see that Cognac can adapt to different cultures. Cognac can match beautifully with sushi, for example.

ES: What is Louis XIII all about?

PM: I would say that man’s role is to express in the best way he can, what nature gives us. For the production of Louis XIII our experts have selected the eau-de-vie of the best quality possible. Remember that many of

those experts are already dead.

Some bottles are 30 to 100 years old but the taste and greatness of the Cognac is preserved perfectly.

During the production process the experts know they are creating something from which many generations will profit. When we prepare a Louis XIII we think about the decades ahead of us. Not tomorrow. I would say Louis XIII begins when the other Cognac’s stop.

ES: Who buys it?

PM: If I buy a Louis XIII I must drink it. This is the first condition.

The buyers are those who want to experience it and can afford to. They want to experience greatness in life.

When it comes to Cognac, Louis XIII is simply the best.

Gurkha His Majesty’s Reserve (HMR) is the “most expensive cigar ever made.”

Named after arguably the world’s fiercest fighting force - The Nepalese Gurkhas - it is known as the “Rolls Royce” of the cigar industry. Gurkha’s reputation stems from its unique blends of rare tobaccos made by craftsmen at the top of their game.

“His Majesty’s Reserve” is made from the most expensive Cognac and premium tobacco. Each cigar starts with a rare aged Dominican wrapper that covers a secret blend of filler tobaccos from all over the world. Once the cigars are rolled, they then undergo a unique infusion process that involves an entire bottle of Louis XIII Cognac.

This process is unique in that it does not take away from the tobacco flavor of the aged leaves, but rather complements them in grand fashion.

Fewer than 100 boxes of HMR are produced every year and the allocation of these rare gems is decided by the company’s president. Cigar.com is one of the world’s only authorised dealers to sell them.

Price: US$750 per cigar.

Where to buy:www.cigar.com

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Smoke’ em

Fine cigars are like vintage wines, it’s all in the process. The harvest, the curing and, fermentation, sorting, the hand rolling - all culminating in the first puff. If smoking should be banned, so should wine, and food, and sex for that matter, and all the little fine pleasures in life. If you appreciate any of those, then you’re ready to try a Cuban or, at the very least, a Dominican. Like we always say, “smoke’ em if you got’ em“ and enjoy the ESSENTIAL cigar experience.

This is how they roll

Photos by Nuno Calçada Bastos

The cigar roller starts by laying out on the board two or sometimes three half leaves of binder in a specific manner. Next, she gathers together the leaves of the filler, folding and aligning each leaf to ensure a straight passage for smoke in the finished cigar. The various filler leaves are placed in a special order and in a specific direction.

The roller

Master roller Yazmin Borrás Valdes, is Cuban, 34, loves to dance, and has dedicated the last 10 years of her life perfecting the art of hand rolling cigars for Havanos, the state arm controlling the promotion, distribution and export of Cuban cigars. While in Macau for a couple of exhibitions at StarWorld and Crown she showed ESSENTIAL how it’s really done down in Havana. Back home she takes her station in the factory at 7:30 am along side another 250 rollers, and prepares between 85 and 110 cigars in any given day, depending on which size vitola. She enjoys rolling coronas largos the most because “they are the hardest ones to make, and it took me a long time to get them right.” Can you guess what’s the one thing that breaks routine at the Corona factory? Music!

Yazmin says that “whenever the music starts everyone stops and has a little fun - we love music is Cuba.” And yes, she does smoke Cubans, especially while having coffee.

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The roller then forms the “bunch” by rolling the filler into the binder to the precise diameter required for the particular cigar.

Compressing the filler must be consistent at all time.

The head (mouth end) of the bunch is then cut square with the guillotine.

Next she prepares the half leaf for the wrapper, still moist; lays it on the board with the smoothest side facing down to be visible on the outside of the cigar. She lightly trims the leaf with the chaveta blade, paying special attention to the edges. The bunch is laid on the wrapper and rolled, starting from the cigar’s foot. The wrapper is carefully stretched and straightened as the bunch is rolled into the wrapper. The tension on the leaf has to be perfect.

Next comes the “cap.” A small section is cut from the spare wrapper leaf and wound round the head to close off the open end and secure the wrapper. To add the finishing touch, a small disc of wrapper is cut with the casquillo, and secured on the head with vegetable gum. Finally the cigar is guillotined to length and the work is completed.

The Fixer

Dickson’s Do(s) & Don’t(s)

No matter whether you’re a cigar novice or a veteran, if you’re looking for the ultimate cigar experience, Dickson Yip, from The Pacific Cigar Company, is the man you need to talk to. Actually, if what you’re searching for is from Havana, you’ll have to go through him, as the company is the exclusive distributor of all Cuban cigars in Asia Pacific. While cubans will never loose their quasi-mythical properties, the company also packs Dominicans, such as Davidoff, blenders like Dunhill, and other exclusive brands. For ‘off the shelf purchases’ you can look at their stash at any of their two Cigar Emporiums, either at Wynn or Mandarin Oriental. Especially for ESSENTIAL Dickson gives some tips on cigar etiquette and care, and a few lighting suggestions for cigar neophytes and connoisseurs alike.

Dickson’s recommendations For the novice

For the veteran

- Trinidad, Reyes MOP153 / stick - Cohiba, Siglo II MOP166 / stick - Hoyo De Monterrey, Epicure Nº.2 MOP169 / stick

- Cohiba, Robustos MOP302 / stick - Romeo Y Julieta, Churchills MOP205 / stick - H.Upmann, Sir Winston MOP233 / stick

Medium sized, medium flavour

Full sized, full flavour

– Never press the cigar onto the ashtray - it releases an extremely bad spell and its disrespectful to the cigar; – Never dip the cigar into your drink. Cigars go great with rum (especially Havana Club) cognac, whiskey and other drinks however you should smoke the cigar and drink the cognac.

You don’t want to go ruining the cigar’s own individual taste. If you really want a cigar tasting of cognac, check out our “Big Spender” feature in these pages.

– If you light it, smoke it. Don’t save the rest for later or tomorrow. Learn to time your smoke depending on your available time frame. If you have 30 minutes after lunch don’t go popping a Corona Larga which takes two hours to burn.

– Don’t light your cigar with a petrol lighter. It corrupts the cigar leaving a nasty taste. Use long wooden matches or get a butane gas lighter or torch.

– If your half into cigars, you must (!) get a half decent cigar case, a humidor.You’ll be ruining your stash if you don’t.

Glass Cigar ashtray on 23K Gold

SHOW OFF

Designed by El Casco (a manufacturer of the finest gold accessories), this cigar ashtray was created for use in executive boardrooms, fine homes and upscale restaurants. It is made from lead crystal glass and is attached to a solid 23K gold-plated base.

Available as a part of the collection of luxury executive gifts by El Casco.

Price: on demand

Davidoff Round Cigar Puncher

Caran d’Ache Diamond & Lines Lighter

A jewel pocket format and special mounting for wearing on a chain. Its precious Sapphire-Glass, not only presents the product in a noble brilliance, but is also break proof and extremely scratch-resistant. Three different sized lasersharpened stainless steel blades, which are ideal for all cigar formats that deliver a clean round cut to the cigar head.

The Grand Canal Shoppes, The Venetian Price: HK$2,680

Limited Edition Lighter Luxury lighter with Chinese lacquer, noble metals, black diamonds, godrons At www.pianki.com Price: US$4,130

Siglo 200’s red humidor

Pacific Cigar Co. Price: MOP 8,140

Porsche P’3688 Aluminium Cigar Tube The extremely light and yet very sturdy P’3687 Aluminium Cigar Tube offers excellent protection for cigars of various sizes. The case protects the cigars from air and drying out, maintaining

the natural moisture of the cigars over extended periods of time. Available in single or twin tube.

Pacific Cigar Co. Price: on demand

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Wines and Champagne

Whether at home - where you never have enough stored to impress a first date -, or at a business dinner trying to prove how serious you are, the right wine or champagne is a must. We thought we’d make life a little easier for you. Salut!

Quinta do Vallado, Douro Reserva 2006

Another Portuguese red picked by Wine Spectator’s editor choice described as “elegantly spicy, with fresh plum, nectarine and raspberry flavors that are accented by plenty of creamy notes. Lively acidity punches up the sandalwood-filled finish. Drink now through 2013.

At Vino Veritas Price/availability upon request

Solaia IGT 1989, Chianti Classico

Area: Tuscany, Italy Grape Variety: 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese.

The Antinori family have been crafting fine wines since 1385.

The wine is strikingly elegant with nicely blended tannins supporting the sensation of sweetness and weight. The tasting does not reveal harshness, and the balance shows distinctive sweetness from the riper grapes. Hints of liquorice and coffee return in the impressively long finish.

At Summergate Macau Price/availability upon request

Seghesio, Sonoma Zinfandel, Sonoma County 2007

Decanter’s connoisseur’s choice says: “Edoardo Seghesio planted his first Zinfandel vineyard in 1895; today the estate is run by Ted Seghesio, the fourth generation. This is beautifully rich with aromas of red cherry, strawberry and herbs. Despite its power, it’s medium bodied with a velvety texture and fine minerality. Drink 2009-14.”

La Romanee AOC Grand Cru 2004, La Romanee AOC, Vosne Romanee, Cote de Nuits, Cote de d’or, Burgundy, France, 100% Pinot Noir.

This wine has a very refined nose developing flavours of stewed fruit and dried fruit combined with hints of undergrowth and mocha. It is has a very fleshy, refined mouth, with racy tannins. La Romanee was founded in 1731 in Beaune, France. Bouchard Pere et Fils has evolved to become the largest vineyard owner in Burgundy’s famous Cotes d’Or. At Summergate Macau Price/availability upon request

Quinta do Crasto, Douro Reserva Old Vines 2006

Wine Spectator picked it as an editor’s choice, saying: “aromas and flavours of kirsch, chocolate and dark plum are the hallmarks of this sumptuous Portuguese red. Very silky tannins and zesty acidity carry the long, sandalwood- and cherry-filled finish. Drink now through 2014.”

At Vino Veritas Price/availability upon request

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Brunello di Montalcino 2004

According to Wine Spectator, it “offers currant, berries and flowers on the nose. Fullbodied, with lots of burnt fruit and raisin flavours.

Ripe and rustic.”

At Summergate Macau Price/availability upon request

Bollinger Vieilles Vignes-Vintage

It is the rarest of all fancy, esoteric champagnes, produced from prephylloxera vines. The champagne is robust and rich. Bollinger also makes vintage champagne and a non-vintage brut.

Pol Roger Cuvee Sir Winston Churchill 1998

Winston Churchill once said Pol Roger was “the most drinkable address in the world”.

Needless to say, this was one of his favourite champagnes. Founded in 1849, Pol Roger is still an independent firm run by the descendants of the founders. One of the company’s most recognisable labels - Cuvee Sir Winston Churchill – is now available in Macau.

At Summergate Macau Price: (per packing of 750ml x6) MOP$ 8,904

Perrier-Jouet Fleur, DE Champagne

Vintage is known for its high quality yet popular style. The wine is austere, yet tasteful. It is also extremely dry without being harsh or acidic.

Perrier-Jouet also makes a vintage rose champagne.

At Mandarin Oriental

Champagne Taittinger Comtes de Champagne Blanc de Blancs magnum 1999

This champagne is known for its light-style and elegance. It has great finesse and a subtle nuance and is the tête de cuvée of Taitinger.

Krug “Grande Cuvée”multi-vintage champagne

Its fermentation occurs in old oak barrels with extended aging, making Krug unique among producers. A harmony of exquisite balance, Krug also produces a single vintage blanc de blanc rose, and single vineyard “clos du mesnil” vintage “blanc de blanc”

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mixing

The era of plain spirits has passed. Mixology is the only way to go for any clubbing experience and suave partygoer. Macau certainly has come a long way since the days of hammered whiskey at Mundial (a venue most locals will remember, albeit with mixed feelings). Today we’re spoiled for choice as each venue tries to keep up with the trend by offering their own signature experiences, some more extreme than others.

The Juggler

You might have seen Mel before. He’s the resident bartender at Whisky Bar, StarWorld. But did you know he’s the Asian Flairtending Champion and International Flairtending First Runner-up? Think Tom Cruise in the 80s flick “Cocktail” and you get the general idea of what Mel Anthony Padua does for a living. He first came in contact with bartending and then flairtending as a hospitality student in Manila and in December 2007 he was representing the Philippines in the Asian Flairtanding Contest, held in Macau at the Venetian. That was also when the guys at StarWorld recruited him, and in November last year he was flipping bottles for Macau. “Flairtending is different from ‘normal’ bartending,” Mel tells ESSENTIAL: “We focus a lot on entertainment and exciting tricks to motivate the client.” Mel says that a good flairtender has must have good mixology skills but in the end “its 40 percent taste, 60 percent performance and apperance.” To flairtending enthusiasts Mel has only two words: “patience and dedication.” He says that because of his job he doesn’t get much free time and will “only” practice, roughly four hours a day after work, from 2am to 6am.

Besides an unending array of spirits, you wont need much else to start mixing: a shaker, a cocktail mixing glass, strainer, fruit

muddler, and a bar spoon. “And ice, lots and lots of ice,” Mel tells. He reckons he wont be participating in this year’s Asian Flairtending Championship but hopes to have a spot on the organising committee which runs through the Hong Kong and Macau Chapters of the International Bartending Association. To catch his performances call the Whisky Bar at (853) 8290 8698.

Any half decent host will pack at least a half a dozen spirits in their bar (if you’re just starting, vodka, rum, gin, tequila and whiskey are ESSENTIAL). Nonetheless most hosts will leave their guests to themselves when it comes to finding their poison of choice. The result is that most will end up with a simple two ingredient drink - a Cuba Libre or a Screwdriver. They’re not bad drinks per say, don’t get us wrong, but not very elaborate, and with just a little bit of effort you’ll be dazzling your partygoers. Don’t worry, we’re here to give you the ESSENTIAL tools to get the lay of the land. You’ll be mixing in no time!

Hardware Jigger To ensure a balanced taste one must properly measure the ingredients for your cocktails

Shaker Any large one will do but in time you’ll be wanting a Boston shaker

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Cutting Board and Knife To prepare garnishes and fruits

Strainer Keeps ice in the shaker while allowing fruit pulp to pass through

Ice One of the most underestimated secrets of mixing: mountains of ice, and then some Blender Got to be able to crush ice

CUBIC, AIA Tower The View, Sands Macao

5th Anniversary signature cocktail Lychee Martini: Vodka, Lychee liqueur, syrup and fruit PRICE: MOP 65.00

Flame Bar, Hard Rock, City of Dreams

White Zombie: Rum based with Pineapple, mango, cream and black magic PRICE: MOP 98.00

Vasco, Mandarin Oriental

Signature Martini: Vodka, Baileys & Kahlua PRICE: MOP 65.00

Lion’s Bar, MGM

Latino Punch: Tequila, Amaretto, Blue Caracao, orange and pineapple juice. Decorated with blueberry’s, raspberry and mint leaves PRICE: MOP 65.00

Glassware

Veuve Clicquot Lounge, MGM

Chill your glassware in the freezer or by filling with ice cubes, before use

Martini glass AKA, a cocktail glass, to keep the mix chilled

Old school glass Short glass with heavy base. Think whiskey on the rocks

Highball Glass AKA collins glass, a tall rocks glass used for long drinks

Snifter Think brandy, conserves the aroma

Hawaii Beach: Triple Sec, Blue Curacao, Pineapple Juice Each layer consists of different taste and feel; from juice on the top layer to liquor on the bottom layer.

PRICE: MOP 75.00

Belvedere Vine: Belvedere Vodka, Sauvignon Blanc, apple and lemon juice, passion fruit and sugar syrup. Decorated with apple & grape PRICE: MOP 65.00

Champagne Flute Tall closed shape keeps it bubbling

Wine Glass Larger bowls for red wine, thinner for whites

Pint Glass If you don’t have one, you’re in the wrong section

Shot Glass Short and thick, think tequila

The Lounge, The Westin Resort

Pina Coloane: White and dark rum, pineapple juice, coconut cream, raspberry syrup PRICE: MOP 54.00

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Aficionado

Drink fashionably

The expression ‘drinking fashionably’ takes another meaning when you add the name Alexander of McQueen to the mix. The British fashion star has designed a limited edition “couture” bottle of Chivas Regal 18-Year-Old Gold Signature Scotch. McQueen’s design features royal blue leather detailing and comes topped with a hand-enameled blue, red and gold cap. Only 2,000 individually numbered bottles were produced and were available (past tense, they’re gone) exclusively at deluxe UK department store Selfridges for only about US$500 or 300 quid.

That was then, now you’ll probably have to steal one from some aficionado’s cellar.

Cognac diamond

Feast on Henri IV Dudognon Heritage Cognac, 100-year-aged, probably the world’s most expensive cognac: its carage has sixtyfive hundred diamonds, handmade crystal dipped in 24 Carat gold and sterling platinum finishes. Packaged by jeweller Jose Davalos for Mexican tequila distilling company Tequila Ley.925, the bottle was specifically intended for buyers in Dubai. Responsible for creating this elixir since 1776 are the direct descendants of French King Henri IV hence the name - ancestors of Claudine Dudognon– Buraud, heiress to Maison Dudognon. Priced at a measly £1 million, it weighs something like 8 kilograms and its filled with 100 cl. of Dudognon Heritage Cognac Grande Champagne. If you have one of these don’t forget your friends at EESENTIAL!

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We have a real treat for all of you cocktail aficionados.

The InterContinental Hong Kong and Grand Marnier are teaming-up for a summer promotion of glamorous cocktails, sublime coffee liqueurs and internationally awardwinning desserts made with France’s iconic orange liqueur. The gourmet treats are being showcased until the end of July at the 5-star hotel’s Lobby Lounge, Harbourside and The Steak House winebar + grill, exclusively prepared by guest bartender Julien Defrance, and French award winning pastry chef Nicolas Boussin. We highly recommend the “Dessert Cocktails” (HK$150) at the Lobby Lounge, especially the Red Dragon, dessert cocktail: Grand Marnier, vodka, red fruit coulis, iced tea, almond, Rhubarb, strawberries, white chocolate and orange cream. Enjoy...

Scots, Irish, roll over

If you think that ‘Irish’ or ‘Scots’ are the only way to go with whiskey, we have something that will, arguably, blow your mind. Think Portugal. Yeah right! We know what you’re thinking, Portuguese are only good for their long lunches and wine - Port especially - but whiskey? Well, If you’ve got enough bling to get a hold of a bottle, try a sip of Glenmorangie Quinta Ruban, a velvety-textured single malt whiskey with rich, chocolately and minty flavour notes. It’s a mature Glenmorangie that is transferred from the original ex-bourbon cask and then extra matured or “finished” in port pipes, shipped from the ‘Quintas’ or wine estates of Portugal. Maturation in the ruby port pipes develops The Quinta Ruban into a voluptuously smooth spirit. If you actually do get to try it out and think the Irish are boy scouts, don’t forget you heard it for us.

Viden Whiskey Tumblers Artel Collection

These black crystal whisky tumblers have been manufactured using traditional glass blowing techniques. From the molten material to the hand-polished finish, each glass is an individual work of art. Blending history with contemporary design, each piece has been etched with a simple criss-cross motif. Created by Artel, the design company which specialises in functional yet highly designed contemporary glassware, they take their name from an early 20th century group of Czech artisans. Artel has adopted the same superior handcraft traditions and each piece can take days to complete.

At www.couturelab.com Price: US$426

Miss T Gold Porcelain Stool

By Philippe Starck for XO, Holland

This unique porcelain stool is a true feat of engineering achievement. Oversized with a flat top, its gold and platinum finishes are the fruits of experience acquired by the XO team in prestige ceramic making.

Dimensions: 18” h x 17” w x 15” d.

Available in gold or platinum porcelain finish.

At www.questodesign.com Price: US$852

Costa Brava Pneumatic Corkscrew

Costa Brava’s Wood Pneumatic wine opener has been called “unequalled in the marketplace”.

It is handmade out of the finest raw materials and a native wood called “Incense” - a hardwood unique to Argentina.

At International Wine Accessories – www.iwawine.com Price: US$105

Sex and wine,

oh yeah, and chocolate Bacchus was the god of wine and it is believed he inspired madness. He was also known for freeing one from one’s normal self – leading to ecstasy. His divine mission was to bring an end to care and worry, so what better way than with a glass of wine?

Savouring a good wine slowly, experiencing every drop and letting it get into your head can be a wonderful experience, especially if the company is good. Just like sex, the slower the better – it’s called “taking time to appreciate the good things in life”. And it’s a great way to liberate yourself from stress and help soften hard hearts!

Academic research states that one or two glasses of red wine a day increases the female libido. A study of almost 800 Italian women aged between 18 and 50 concluded that not only were they less inhibited after drinking some red wine, but their sexual activity increased. It doesn’t take an expert to understand why, nor any academic research to prove it...

Wine works just like chocolate – as an aphrodisiac. A combination of both is believed to bring about very interesting results. Fruity and stronger reds are better to be paired with chocolate. Other than red wine, try some champagne.

As for chocolate, truffles are an ideal pairing for red wine, because they usually contain high levels of cocoa and have a variety of flavours infused within.

Basically, you should follow this simple ground rule: the darker the wine, the darker the chocolate.

It is imperative that you control your drinking, otherwise neither the chocolate nor your interesting company will be able to rouse you from your slumber. Also beware of what you eat. It is proven that sex after a heavy meal can lead to indigestion.

Like everything else in life – moderation is the key, and the slower the better.

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Shinies Audemars Piguet

for every occasion

V

Boucheron

V

Breil

V

Butani

V

4S

Bvlgari

W

V

Caran d’Ache

V

CARAT*

V

Carl F. Bucherer

V

Cartier

4S

Chanel

4S

Charriol

V

4S

V

Dior

4S

Christian Dior

4S

W

Damiani

4S

Debeers

4S

Diamond SA

4S

V

ENZO

V

Franck Muller

V

Glashütte Original

V

Grossé

V

W

Hatta Fine Jewellery

V

Hearts On Fire

V

Hublot

V

IWC

4S

V

Jaeger-LeCoultre

V

Jaquet Droz

V

KEGO

V

4S

LOANG & NOI Louis Vuitton

4S

V

W

Luk Fook Jewellery

V

MIKIMOTO

V

Montblanc

V

Omega

4S

V

Panerai

V

Piaget

V

W

Rado

V

Richard Mille

V

S.T Dupont

V

Shamwari

4S

V

Shimansky

4S

V

Swarovski

4S

V

TAG

4S

TASAKI

V

Tiffany & Co.

V

W

Tissot

V

Tourneau

V

Vacheron Constatin

4S

Van Cleef & Arpels

4S

Vertu

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M

M

W W

ZYDO Italy 4S W V M

M

V

David Yurman

4S

M

W

Chopard

Kiehl’s

Shoppes | listing of luxury shopping arcades

4S

Blancpain

Gucci

Next month look for

V V

The Shoppes at the Four Seasons Esplanade at Wynn Grand Canal Shoppes at The Venetian Mandarin Oriental

New Yaohan Department Store (853) 2872 5338 www.newyaohan.com The Shoppes at the Four Seasons (853) 8117 7800 www.shoppesatfourseasons.com The Grand Canal Shoppes at The Venetian (853) 2882 8888 www.venetianmacao.com Esplanade at Wynn (853) 2888 9966 www.wynnmacau.com Mandarin Oriental (853) 8793 3261 www.mandarinoriental.com/macau

Cruise control pick up sites for your next sweet ride Alfa Romeo (852) 23056128 Audi (853) 28703383 Bentley (853) 28703383 BMW (Macau) (853) 87976119 Ferrari (852) 28739233 Ford Hong Kong (852) 28147286 Harper’s (853) 28768975 Jaguar (853) 28316338 Maseratti (852) 28739238 Maybach (852) 25948138 Mazda (853) 28316338 Mercedes- Benz (853) 28831283 Mini (853) 87976112 Porsche (852) 29262208 Volkswagen (853) 28703383 Volvo (853) 28703383

Blueprint to the best design in town Blue Bar (853) 2881 8888 Cubic (852) 2828 6696 Roka (853) 28825666 Rossio (853) 8802 3888 Veuve Clicquot Lounge (853) 8802 3888

à la carte Rolodex of whereto-eat-and-spend Aux Beaux Arts (853) 8802 8888 Camões (853) 2872 8818 Canton (853) 8118 9930 Clube Militar de Macau (853) 2871 4000 Don Alfonso Macau 1890 (853) 8803 7722 Fernando’s (853) 2888 2264 il Teatro (853) 8986 3648 Imperial Court (853) 8802 8888 Inagiku (853) 2838 3838 Kira (853) 2886 8868 Kwun Hoi Heen (853) 2887 1111 La Paloma (853) 2837 8111 Morton’s of Chicago (853) 8117 5000 NaaM Thai Restaurant (853) 8793 4818 New Furusato (853) 2888 3888 Okada (853) 8986 3668 Portas do Sol (853) 2888 3888 Red 8 (853) 8986 3663 Rossio (853) 8802 8888 Square 8 (853) 8802 8888 Tenmasa (853) 8803 6611 Tim’s Kitchen (853) 2828 3838 The Eight (853) 2828 3838 Robuchon a Galera (853) 2837 7666 ROKA (853) 2882 5666 Ying (853) 2888 0156

Golf

Spas | indulging pleasures Chang Chun Massage Centre Rua Coelho Amaral, 1 D, Edf. Lai Hou phase 2, 1L, Macau (853) 2895 5822 The Spa @ Crown Macau Avenida de Kwong Tung, Taipa, Macau (853) 2886 8888 The Spa @ The Four Seasons Macau Estrada da N. Senhora da Baía, Taipa, Macau (853) 2881 8888 Six Senses Spa @ MGM Grand Macau Avenida Dr. Sun Yat Sen, Macau (853) 8802 3838 Nirvana Spa China Law Building 403 Avenida da Praia Grande, Macau (853) 2833 1521 Su Sek Massage Centre Mei lai Kok Building Macau Stadium Roundabout, Taipa, Macau (853) 2884 0039 V Spa @ The Venetian Macao Estrada da Nossa Senhora da Baía, Taipa, Macau (853) 2882 8882 Wong Chio Massage Centre Edf. Kin Heng Long 264 Alameda Dr. Carlos D’Assumpção, Macau (853) 2875 0332 The Spa @ Wynn Macau Rua Cidade de Sintra, Macau (853) 8986 3228

Enhance | the beauty within Cle de Peau / Shiseido cledepeau-beaute.com (available @ New Yaohan, Canal Shoppes) Crème de la Mer cremedelamer.co.uk (available @ New Yaohan, DFS) Estèe Lauder esteelauder.com (available @ DFS, New Yaohan) Giorgio Armani giorgioarmani.com (available @ New Yaohan) Hommage hommage.com (available @ Wynn Macau) Kiehl’s kiehls.com (available @ New Yaohan, Canal Shoppes) Lancôme lancome.com (available @ New Yaohan, DFS) La Prairie laprairie.com (available @ DFS) Natura Bissè naturabisse.es (available @ The Four Seasons ) Sisley sisley.com (available @ Canal Shoppes, New Yaohan)