Absolut goes Denim, Baileys reshapes

Absolut has a trendy new bottle out, Absolut Denim.

I like denim. It’s been rockin since the days of the Wild West. Stylish, durable and timeless.

NYC’s Brooklyn-based ‘edgy’ denim designer Loren Cronk, described as a “star in the avant-garde street fashion scene with a reputation for his handmade denim jeans”, has designed a gift pack.



The Pernod Ricard-owned brand says the Cronk design gives the brand “elegance and swagger, street chic and cool, to get the party started…” Yea, sumtin like dat.

The bottle is hugged by a zipper-sealed dark denim sleeve. And the skin has insulation built-in (I assume its neoprene), so it keeps the liquid cold… Nice.

Taken from the freezer, the sleeve keeps the vodka cool for up to two hours – “genius for the proper urban summer party.” Good, as it’s summer here year-round.

Available in travel retail.


Baileys redesigns

The world’s most famous liqueur has created a new bottle, one that is more sleek. Surprising, as it changed the bottle as recently in 2010.

The cream booze is now in a bottle dats taller with higher shoulders. It follows Baileys’ new tagline, The Cream With Spirit.

Stating the obvious there.

Ol  Roundy vs Slim Jim

Ol Roundy vs Slim Jim

It launches this month, and is for the worldwide market.

Speaking of which, i recently scored a bottle of the limited edition Baileys Orange Truffle! Yea!

Wouldnt mind one of these either!

Wouldnt mind one of these either!


Baileys Orange Truffle? Daaamn

Chocolate and orange flavours go so well together, like them orange-flavoured choc wafers. Hotdam!

So it’s not surprising, altho its makin me crave it big time, that Baileys has one such liqueur out, combining Irish cream, Irish whisky, chocolate and orange.

I want it all over ice, now! Ice-cream will do too.

Come to papa..

This is the fifth flavoured Baileys, to add to the other flavours previously. Unfortunately, it’s a limited edition.

Dat aint right. No sir.

Only available in the UK and Australia, as well as select travel retail outlets including London Heathrow, London Gatwick and Sydney airports. Available between October 2012 and January 2013. RRP is £13.25.

Get you flyer friends on the case now!



New Smirnoff Gold

Smirnoff Vodka now has a cinnamon-spiced mix with gold flakes. You can drink the gold too. It looks great, and is exclusive to travel retail.

The gold-etched bottle looks cool, and the flakes lie suspended. The drink was a hit during the trial run at Mumbai Airport, out-performing targets.

Texts show that the practice of putting gold in alcohol dates back to ancient Egypt. Them weird Pharaohs.

A recommended serve: The Golden Delicious – Smirnoff Gold mixed with apple liqueur, cinnamon and a dash of maple syrup.

I think i’ll infuse some cinnamon into my Baad Apples™ cider.

Like all Smirnoffs, it’s triple-distilled, 10 times charcoal-filtered. The product comes in a one litre bottle at 40%abv, with a recommended selling price of US$36 (RM108).


Boozepimp of the Month – Yi Shawn

Boozepimp of the Month is a column that features respectable players in the alcohol industry. These are interesting personalities in the scene that have made a significant impact, or have the potential to do so.

(If u know of a candidate, u can lemme know).

It’s been a long time since i did the Boozepimp thing! Got a few more lined up.


The Boozepimp of the month is bartender Chong Yi Shawn, 25.

He’s the local champ of the Diageo Reserve World Class Bartending Competition 2011, and represented Malaysia this year, where he performed in New Delhi last month (It was won by Manabu Ohtake, from Tower’s Bar Bellovisto, Tokyo, whittled down from 10,000 around the world).

Winning the local competition gave  Shawn three months training. He’s won it twice so far.

He was a hospitality student who worked with Hilton KL in a restaurant before moving to the bar. Shawn is basically self-taught, learning on the job and via YouTube.

He might not look like one, with the specs n all, but he is a bartender. Shawn is currently freelancing.


1. So why did u become a bartender?

I enjoy it as it’s not a static job. You meet different people, make different drinks. Everyday is different. I like making drinks and making guests happy. Communication is important.


2. Yea man, communication and service. How was the event in New Delhi?

It was awesome. Four days. They treated the 34 of us like superstars.


3. Nice. If it was me, i wouldnt remember a damn thing. What were u judged on?

It was challenging. There were six challenges in total. Some of the criteria were the drinks we made, communication skills, product knowledge, technical skills, grooming and presentation.


4. So wadya think are your strengths and weaknesses as a barman

I think i’m very willing to learn, and i’m a fast learner. Weakness, maybe a lack of experience.

In competition

5. What kinds of cocktails do u like to drink and make?

Thus far i’ve created about 15-20. I like something i call Ignited Passion – Ron Zacapa rum, Grand Marnier, blackberry jam, home-made syrup, and lime and cranberry juice.


6. And you fave drinks?

Rum n Coke, Cuba Libre, Margharita, and cider.


7. Cider eh? Will let u try my brew sometime. And what cocktail would you recommend if someone wants something that tastes good, light-tasting on the alcohol, and gets them high in a hurry?

Hmm. I think Mai Tai, tho the recipe has been bastardized. The original is rum, lime juice, triple sec, and almond syrup. Or the Zombie.


8. How often do you drink and how many?

About once a month, with other bartenders.


9. What do u like about alcohol?

It’s unlimited what you can do with it.


10. Yea man. So many varieties. And what are the global trends for cocktails at the mo?

Looks like the Classic Cocktails are making a comeback.



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