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Further natural key ingredients that enhance the formulation include:
A new fragrance that celebrates the New York state of mind – boldly living out loud, making your own rules. All in. All the time. Made for the leader of the in crowd, Elizabeth Arden ALWAYS RED was inspired by the strikingly confident woman who radiates as she lights up the town.
A luxurious floriental, Elizabeth Arden ALWAYS RED opens with an irresistible blend of vibrant blood orange, luscious red plum and passion fruit. As the composition evolves, a textured heart of jasmine sambac, pink freesia and velvet rose petals evoke intense femininity and passion. The fragrance dries down to a rich, ambery base. Deep and inviting accents of praline, mahogany woods and red amber symbolize the sensuality and tantalizing confidence synonymous with the color red and the Elizabeth Arden ALWAYS RED woman.
Cellar Reserve is arguably the most contemporary & creative expression of Penfolds winemaking.
These wines reflect the ever-changing landscape of viticulture, vinification and wine styles and allow winemakers the opportunity to experiment with boutique-sized batches and old/new winemaking techniques. In essence, a very personal and artisan approach to the craft.
“Penfolds Cellar Reserve wines are derived from a continuum of innovation, delivering expressions which are bravely individual…” Peter Gago, Penfolds Chief Winemaker
Available now at JR/Duty Free stores nationally http://jrdutyfree.com.au/brand/PENFOLDS
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JACK DANIEL’S ANNOUNCES SINATRA CENTURY IN CELEBRATION OF FRANK SINATRA’S 100th BIRTHDAY
Jack Daniel’s Sinatra Century is the brand’s latest collaboration with the Sinatra Family to celebrate the day that Frank would’ve turned 100 years old. As a limited edition marque, only 100 barrels of Jack Daniel’s Sinatra Century were created and captured in individually numbered bottles, making each as unique as the man to which it’s attributed.
Frank’s love of Jack Daniel’s was legendary. With a devil-may-care grin and two fingers of Old No. 7 held high, he’d start each performance with a toast to the ‘nectar of the gods’. It was on stage with him every night and before long, a glass of Jack Daniel’s was as much a part of him as his tuxedo, his fedora and his golden voice. Frank loved Jack so much, he was even laid to rest with a bottle of it.
To craft Sinatra Century, Master Distiller Jeff Arnett worked very closely with the Sinatra Family to decide what particular blend was the closest to the heart and soul of Frank. Arnett tasted each of the working blends with the family individually before deciding which one would be bottled and shelved.
“At the Jack Daniel’s Distillery in Lynchburg, we worked very hard to achieve a special blend and aroma for Sinatra Century in order to give Frank a proper 100th birthday gift,” says Arnett. “This meant working with the people who knew him the most, his family, and honoring the legacy that he has shaped with our brand. We have created a product that we know the public will love just as much as Frank did.”
Like all of Jack Daniel’s expressions, Sinatra Century is crafted using the same cave spring water from the Jack Daniel’s Hollow, proprietary yeast and charcoal-mellowing process that’s been used in the distillery’s nearly 150-year-old Tennessee Whiskey recipe. From there, the liquid enters specially selected “Sinatra” barrels hand-picked out by master distiller Jeff Arnett. In the barrels, the liquid is exposed to extra layers of perfectly toasted oak through a carving process only done at the Jack Daniel’s Cooperage. This allows the ultra-premium whiskey to achieve a pleasantly smoky and rich oak aroma that Sinatra was known to adore.
Commenting on Jack Daniel’s Sinatra Century, Frank Sinatra Jr. explains, “Sinatra Century is a fitting tribute to Dad and the perfect way to mark his centenary in December. Jack Daniel’s was Dad’s drink of choice, whether entertaining friends, or making new acquaintances. Therefore, it only seems right that we raise a toast of Sinatra Century to the musical legend as we celebrate what would have been his 100th birthday this year.”
Jack Daniel’s Sinatra Century luxury gift package is available in-store at JR/Duty Free for a limited time.
‘The distinctly different pop-up bar will pair expertly crafted gin cocktails, mixed by some of Melbourne’s best bartenders, with tapas-style dishes created by MasterChef judge Gary Mehigan.’ – This is what we were promised when we went along to Bombay Sapphire’s ‘Project Botanicals‘, which returned to Melbourne after a sell-out 2014 event. Boy, did it deliver. With 10 courses, each served with a cocktail inspired by one of Bombay Sapphire’s unique, hand-selected botanicals, this was truly an experience not to be missed.
The North Melbourne venue looked amazing, decked out in sapphire blue. The tables were softly lit with candles and tealights inside Bombay Sapphire bottles, and decorated with a very cool botanical theme.
Upon entering, we were treated to a fantastic aperitif – ‘The Smooth Star and Tonic’, made with Bombay Sapphire’s new super-premium gin expression, the ‘Star of Bombay’.
THE SMOOTH STAR AND TONIC
A blend of Fever-Tree tonic water and Star of Bombay served with fresh zested orange peel and ice. The stand-out was the Star of Bombay, which contains the 10 botanicals that make up the Classic Bombay Sapphire gin with the addition of bergamot orange peel and aromatic ambrette seed.
The twist of orange peel set off the bergamot orange and elevated this gin and tonic to something really special! Some of us in attendance were not previously big gin drinkers, but the general consensus was that this cocktail was fresh, citrusy and one we’d order again.
VERDICT: I’ll have another!
BOTANICAL No. 1: JUNIPER
First course started very strongly. The dish was an incredibly tasty blue swimmer crab toast with pistachio nut dukkah, lime, and avocado cubes. The crab was soft, sweet and expertly cooked, pairing perfectly with the crunch of the toasts. The subtle flavours of the nuts and avocado complemented the crab and gave the dish a creamy, rich texture, while the acidity of the lime added a bit of tang to offset the richness.
The dish was paired with the Juniper Sublime G&T, made with Bombay Sapphire gin and Fever-Tree tonic water, served over cubed ice and with a fresh lime wedge. A fragrant and refreshing cocktail, this was the perfect palate cleanser for the creaminess of the dish.
Bombay Sapphire uses juniper from Tuscany, and the berries are harvested by hand to ensure the highest quality. This dedication to quality really shone through in this cocktail, with the taste of the gin itself at the forefront.
Overall first course was a very clever and moreish pairing that we wanted more of.
VERDICT: Would go back for seconds!
BOTANICAL No. 2: LEMON PEEL
After one taste of the second course, we knew this would be the one to beat.
The dish was one that raised a few eyebrows at first – crisp tostaditas with gin-cured king fish, flame roasted pablanos, sour cream and charred corn salsa. No one had tried gin-cured fish, so we wondered what we might be in for.
What we got was a beautifully fresh, extremely flavoursome and utterly delicious dish that was all too easy to eat. The fish was delicate and melted in your mouth, while the Mexican flavours of the sweet corn, spicy pablano and crunchy tostadita blended wonderfully with the sour cream.
The Lemon Collins cocktail was so good, it had gin-drinkers and non gin-drinkers alike agreeing it was one of the nicest cocktails we’d had in recent memory. A blend of Bombay Sapphire gin, fresh lemon juice, 1883 sugar syrup, Fever-Tree soda water and crushed ice, served with a dehydrated lemon wheel, it was like drinking freshly made lemonade with the added soft floral flavours of the gin.
Bombay Sapphire uses hand-picked lemons from Murcia, Spain’s largest lemon exporter. The lemon peel helps to ‘lift’ the other botanicals, which was never more evident than in this cocktail. In a word, sublime.
This course was so delicious, we wanted the recipes.
VERDICT: Gone in 60 seconds.
BOTANICAL No. 3: ANGELICA
Our first two courses had exceeded expectations and the third followed suit. The dish was excellent – a tartine of pickled and exotic mushrooms, garlic and parmesan custard, and parsnip crunch. The texture was as enjoyable as the taste – a truly decadent mix of crunchy crumbs, rich, smooth custard and silky mushrooms. The flavours were earthy yet mild, a cleverly constructed dish with a flawless balance of flavours.
The Angelica Negroni cocktail was the punchiest drink yet. With Bombay Sapphire gin, Campari, Cocchi Torino. Antica formula, Cocchi Amaro and gentiane, served over Hoshizaki ice and with a dehydrated orange wheel, this cocktail was a fantastic mix of sweet, sour and a little bitter.
The root of the angelica plant used in Bombay Sapphire is harvested from the woodlands of Dresden. With an almost herbal flavour, it balances the the other botanicals with an earthy tone.
Angelica was the perfect botanical inspiration for this Negroni cocktail, and the pairing with the mushroom dish worked wonderfully.
VERDICT: For those who like a drink with a kick and a dish with every element!
Enjoying this post? Stay tuned for more!
Bombay Sapphire’s Project Botanicals is running until the 11th of July 2015, so be sure to get your tickets now! Learn more at www.projectbotanicals.com.au and don’t forget to pick up your bottle of Bombay Sapphire or Star of Bombay at www.jrdutyfree.com.au (Australia) or www.jrdutyfree.co.nz (New Zealand).
Ingredients: Bourbon, mint, sugar
Step 1: Place one ice cube into glass and crush.
Step 2: Add approx. 8 leaves of mint
Step 3: Add 60ml of Bourbon and stir with mint leaves
Step 4: Fill glass past rim with crushed ice and stir until sugar dissolves
Step 5: Add straws and decorate with mint leaves
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