The Skurnik team made a big splash at Bar Convent Brooklyn, the biggest New York spirits event of the year.
Bar Convent Brooklyn is a gargantuan, two-day trade show featuring a confluence of spirits and spirits professionals from around the world. Standing proud among hundreds of exhibitors was a massive 20’ x 20’ bar filled with gems from the Skurnik Spirits book.
In addition to featuring bottles spanning the breadth of the portfolio, the horseshoe bar hosted six supplier-partners from around the world pouring samples of their vodkas, gins, whiskeys, amari and more.
Kristján Ólafsson and Matt Mogensen shared Helix 7 Vodka and Askur Yggdrasil 45 Gin from Iceland, two spirits that owe their exceptional smoothness to the purest Icelandic glacier water.
Gruppo Caffo poured a selection from the Vecchio Amaro del Capo range featuring the flagship, the “Hot Chili Pepper,” and the special edition “Riserva–100th Anniversary.”
Back Bar Project showed off prestige Jamaican rum from the Worthy Park Estate, French liqueurs from Giffard, and everyone’s new favorite ready-to-drink Mexican beverage, Tepache Sazón.
Altamar Brands poured a variety of distillates from around the world including Probitas White Rum from Foursquare Rum Distillery, as seen in our Probitas Espresso Martini (recipe below).
High Road Spirits shared some Japanese vodka and tantalizing yuzu vodka, gin, and shochu.
Sean Josephs from Pinhook joined us to pour six of his whiskeys before speaking on a panel discussing diversity in the spirits and bar industries. Skurnik’s own Spirits Portfolio Director Adam Schuman also took to BCB’s seminar stage to discuss insights and best practices for establishing and maintaining strong sales partnerships.
Check out our featured cocktail recipes and a gallery of images from the event below.
Probitas Espresso Martini
1.5 oz Probitas White Rum
1 oz Forthave BROWN Coffee Liqueur
0.5 oz freshly pulled espresso
0.5 oz Rhum J.M Sirop de Canne
0.25 oz Giffard Vanille de Madagascar
1 dash orange bitters
Combine ingredients in a mixing tin and shake vigorously with ice. Strain into a coupe and garnish with 3 espresso beans.
Paper Plane
0.75 oz Fort Hamilton Double Barrel Bourbon
0.75 oz Contratto Aperitif
0.75 oz Caffo Vecchio Amaro del Capo
0.75 oz lemon
Combine ingredients in a mixing tin and shake vigorously. Strain into a coupe.
Strawberry Mint Julep
2 oz Strawberry-Infused Pinhook Straight Bourbon Whiskey, 2023
0.25 oz Rhum J.M Sirop de Canne
1 dash celery bitters
1 dash orange bitters
5-6 mint leaves
Combine ingredients in a julep cup; use a spoon to pull the mint leaves up the sides of the cup to release the oils. Fill the cup halfway with crushed ice and swizzle to incorporate. Top with more crushed ice and a bountiful bouquet of mint.
White Negroni Highball
1 oz Askur Yggdrasil 45 London Dry Gin
1 oz Antica Torino Bianco Vermouth
3 oz Club Soda
Combine ingredients in a highball over ice. Top with club soda and stir to incorporate. Garnish with a twist of grapefruit.
Yuzu Tonic
1.5 oz OKA Yuzu Vodka
0.5 oz Daiyame 25 Sweet Potato Shochu
3 oz Tonic
Combine ingredients in a highball over ice and stir lightly to incorporate. Garnish with a dehydrated lemon wheel and 3 drops of The Japanese Bitters Co. Yuzu Bitters.
Mango Ti’ Punch
2 oz Rhum J.M ‘Terroir Volcanique’
0.25 oz Giffard Mangue (Mango Liqueur)
1 tsp J.M Sirop de Canne
1 pc lime 16th
Squeeze a small piece of lime into a rocks glass; add rhum and mango liqueur. Add cane syrup to taste and swizzle lightly to incorporate.
Tepache Sazón
Tepache—a fermented Mexican beverage made from a variety of fruits (most commonly pineapple), botanical herbs or spices, and unrefined cane sugar called piloncillo—is a light and refreshing way to cool down and party up! Tepache Sazón’s flagship expression of pineapple and cinnamon is sure to satisfy fans of tropical cocktails, cider, beer, and sparkling wine all year round. Enjoy over ice or straight out of the bottle.
About Tepache Sazón
