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www.cheersonline.com 14 • March/April 2017 DRINK CULTURE POOR RED'S DRIVING GALLIANO SALES AGAIN A single restaurant bar, located in a tiny Sierra Nevada Foothills town of 1,400 residents, serves more Galliano liqueur than any restaurant chain, liquor retailer, hotel or cruise line in the world. What's the deal? Bar-B-Q in El Dorado, CA, is where the Golden Cadillac cocktail—a blend of Galliano, white crème de cacao and cream—was invented some 65 years ago. As the legend goes, a couple visited Poor Red's in 1952 to celebrate their en- gagement. They asked bartender Frank Klein to create a special cocktail that would match their newly purchased gold-colored Cadillac. After several versions, the fi nal recipe became known worldwide as the Golden Cadillac. The drink made Poor Red's the largest consumer of Galliano in North America; the sweet herbal li- queur ran an advertising campaign promoting the Golden Cadillac in the late 1960s. Poor Red's, opened by Red Sadler and his wife Opal in 1948, has gone through a few owners in its nearly 70 years. The roadhouse even closed for about two years until new owners reopened it in April 2016. Guest enthusiasm for its signature cocktail hadn't dimmed: Since the reopening, Poor Red's has sold more than 31,000 Golden Cadillacs and gone through over 200 cases of Galliano. General manager Steve Anderly says that the average lifespan of a 750-ml. bottle of Galliano at Poor Red's is about an hour and a half. Here's Poor Red's recipe for the Golden Cadillac: 1 ¼ oz. Galliano 1 oz. Bols white crème de cacao 1 ½ oz. Half and half Add Galliano and white crème de cacao to blender and blend well with ice. Add half and half until very smooth. Pour into a Champagne coupe or Sidecar glass. Wine and spirits importer Palm Bay International has introduced two new products: Tequila Bribón and Råvo vodka. Tequila Bribón is distilled using 7- to 10-year-old 100% blue agave grown in the volcanic soils of Jalisco surrounding the town of Tequila. Råvo vodka is a 100%-natural, certifi ed gluten-free vodka made in the Swedish fashion, from winter wheat. Both retail for $19.99 per 750-ml. bottle. Rhode Island's Newport Storm Brewery has unveiled High Test Coffee Stout, its newest small- batch brew. Locally roasted coffee adds hints of caramel and nougat, while dark malts create depth with roasted fl avors. High Test was made with a combination of Black Patent, Chocolate Wheat and Roasted Barley malts. Magnum and Equinox hops were added for balance and a smooth, sweet fi nish. PRODUCTS Soleil Mimosa has introduced updated packaging for its line of pre-made, ready-to-drink Mimosa cocktails. The redesign includes a new graphic sun-inspired logo, and a simplifi ed message for consumers: "Made with Fresh Juice." While the new packaging offers a variety of changes, the orange, yellow and red hues remain a recognizable characteristic of the brand. Diplomático Rum has announced two new-to-market expressions: Mantuano and Planas. Mantuano, 40% ABV, is a blended rum aged for up to eight years, is ideal for mixing in cocktails like the Mary Pickford, the company says, and retails for $24 per 750-ml. bottle. Planas, 47% ABV and aged up to 6 years, is a blended white rum with a sipping profi le that can be enjoyed in delicate cocktails such as a Hemingway Daiquiri. It retails for $29 per 750-ml. bottle.