Ten Reasons to Engage Patrician Company

1. We have already done this many times before; you only have one chance to do this right…or your guests will remember only the mistakes;

2. When you are HOSTING, you should not look like you are WORKING the event; take care of your guests; we will take care of the details;

3. WE take care of THIS business, so you can take care of your core business, which, after all, allows you to be successful enough to be hosting the event;

4. We are a creative team that can make almost any theme work for your event;

5. Because this is OUR business, we have stronger relationships with vendors;

6. This often results in better prices for your event, by known, quality providers;

7. And usually results in better service to your guests, the ultimate audience;

8. When resources are scarce, our vendors will want to take care of our company because we are a repeat buyer of their services;

9. Often there is a net cost saving by using our expertise in events production;

10. We want your event to be so successful that you engage us again…


And, WE never run out of ice!!!!

The gin about Gin

Usually associated with Britain and things British, gin is a Dutch creation, the mandatory ingredient in a true martini, that Italian name for an American drink.
Gin began in Holland, the creation of Dr. Franciscus Sylvius, professor of medicine at the University of Leyden in the seventeenth century. He flavored alcohol with juniper berries and other “botanicals”.
Gin now is commonly accepted as an unaged liquor made by distilling grains such as barley, corn or rye. Its bouquet comes from juniper berries, coriander, herbs and spices, usually added to the grain mash during distillation. The gin is stored in glass, earthenware or stainless steel containers, but does not mature in these. The storage time serves only to harmonize the product. Differences in the botanicals and the intensity, or subtlety, of flavor are what provide the bases for debate among gin lovers. Caraway, anise, almond, orris root, angelica root, coriander seed, cassia bark, citrus peel, and even cucumber or buffalo grass are flavors that may be added to develop individual gins.
The most popular style of gins for the American market is London Dry.
London Dry is a style of gin that began, not surprisingly, in England’s capital. Unlike various whiskeys, where the softer water of Ireland or Scotland is preferred, the harder water in London was believed to deliver the clarity that gins display. Boodles, Beefeater and Bombay are well known gins in this style. London gins are typically made with corn and maybe a little rye and/or barley.
American gins, such as Seagram’s Extra Dry are usually in the London Dry style.
Britain is also home to the Plymouth style of gins. Commonly associated with the Royal Navy, Plymouth was first made in 1793 in that city. With its softer water and different mineral content, Plymouth gin is softer and not as dry as its London counterpart.
The use of genever (Dutch for juniper) started the first style of Dutch gins. The most popular of Holland’s gins, Genever (NOT Geneva) gins are made with malted barley, corn and rye. They are stronger and more robust than the London Dry, and will have a noticeably heavier and almost smoky-bread scent. Some Genever gins will have a hint of caraway flavors. De Kuyper and Bols are major Genever gin producers from Holland.
However, Holland also produces other gins, not in the Genever style, including Leyden and Damrak. Remember, Genever came from the name of the berry, but the style is determined by the three malted grains, barley, corn and rye.
Gin was the original white spirit beverage but has lost market share to vodka’s impressive popularity. However, as gin makes new strides to gain ground, several boutique, cult gins are being developed. They may have more variety of flavor contributors. Try Junipero, a designer gin from the Bay Area.
Scotland’s oldest independent bottler, Cadenhead’s, www.wmcadenhead.com is much better known for its scotch whisky and even rum and cognac, but if you can find Old Raj Gin, you have discovered one of Cadenhead’s newer treasures. It recently won a Silver Award at the San Francisco Spirits Competition. But be aware, Cadenhead’s produces higher strengths than most. It has a 46% (by volume) red label and a 55% (by volume blue) label. The telling botanical for Cadenhead’s? It uses saffron, which imparts a pale yellow color. Cadenhead’s chairman personally handles the addition of saffron in order to maintain a consistent flavor and color in each bottle. Spicier than many others, this is an expensive treat and hard to find.
"A bar without gin is like an Italian kitchen without pasta." a true poet
“The martini is the only American invention as perfect as a sonnet.”
H. L. Mencken

See www.webtender.com for hundreds of mixed drinks headlined by gin. Most of the major gin producers have websites. See also www.bombaysapphire.com or www.tanqueray.com or www.gordons-gin.co.uk.