Yves de Contades

The Clementine Bauble
Experience the fruity flavours of Ballantine's
Christmas Reserve enhanced by deliciously
fragrant clementine and a bitter twist of
cranberry.
SERVE IN:
A brandy balloon
INGREDIENTS:
Juice of 1h clementine
50ml Ballantine's Christmas Reserve
2 teaspoons cranberry sauce
3 teaspoons sugar
Crushed Ice
Sliced clementine (garnish)
METHOD:
Shake the clementine juice with Ballantine's
Christmas Reserve, cranberry sauce and sugar,

Hot Christmas Punch
Savour the subtle tastes and seasonal aromas of
the perfect winter warmer with friends and
family this Christmas. Enriched with spices and
winter fruits.
SERVE IN:
A Cup, mug or glass
INGREDIENTS:
3 parts Ballantine's Christmas Reserve
1 part apricot liqueur
2 parts spiced berry cordial
8 parts hot water
Orange peel, raspberries and raisins (garnish)
METHOD:
Pour all ingredients into a punch bowl, kept
warm by a candle underneath. Ladle into

Misty Hazel Whisky Cocktail
A rich, nutty treat. The perfect accompaniment
to a roaring fire, twinkling tree lights and the
clink of glasses.
SERVE IN:
A glass.
INGREDIENTS:
40ml Ballantine's Christmas Reserve
IOml hazelnut liqueur
1 egg yolk
METHOD:
Mix thoroughly and serve.
 

Cinnamon Sleigh Whisky Cocktail
A deliciously warming drink that uses cinnamon
to underline the blend's fruity depths.
SERVE IN:
A mug.
INGREDIENTS:
50ml Ballantine's Christmas ReseNe
25ml cinnamon and pear syrup
1 bar spoon/5ml lemon juice
1 bar spoon/5ml cranberry juice
Peel of~ an orange
2 cloves and 10-12 raisins
~a pear chopped into small pieces
METHOD:
Add all the ingredients to a sauce pan and heat.
Make sure the mix doesn't boil. Strain and seNe
with a Cinnamon stick.

Classic Number 1 Cocktail
This simple mix brings out the flavour of moist
raisin fruitcake in Ballantine's Christmas Reserve
and adds rich hints of chocolate and orange.
SERVE IN :
A coupette.
INGREDIENTS:
40ml Ballantine's Christmas Reserve
201m Antica Formula (sweet vermouth)
lOml raisin syrup
2 dashes of chocolate bitters
Orange zest
METHOD:
Stir ingredients together. Garnish with orange zest.
RAISIN SYRUP
Add 1 cup of caster sugar and 1 cup of water to

In January 2014 Officine Panerai are releasing the left-handed version of the Luminor 1950 3 Days – 47mm, in which the winding crown and the crown-protecting device are at 9 o’clock, on the left side of the case.

International Excellence interviewes Scott Morrow, CEO of Luxury Link, the luxury travel site.
Where did you grow up?
I grew up in Clinton, Tennessee, a small town of 3,000 residents at the foothills of the Smokey Mountains.
How did you start in the industry?

 
Alexandra Cousteau will visit this week the areas that were contaminated by Texaco, now Chevron, in the Ecuadorean Amazon, to convey to the world the situation that the affected communities lived through in the last few decades due to the company’s denial to correct the immense environmental damage.

International eXcellence Magazine Interviews Règis Camus, Oenologist at Piper-Heidsieck Champagne.
 
How and when did Piper-Heidsieck start and who runs it today?

International eXcellence Interviews David Henault Oenologist at Nicolas Feuillate Champagne
Some of the questions were answered in French and we have provided a translation, but we have also left the original French as it just lovely to read.
How and when did Feuillate start and who runs it today?