Everything you need to know about vodka

Vodka is more than a mere vehicle for your energy drink. 

Shaken not stirred: Vodka has been having a bit of an image crisis. Previously noted as the drink of choice of sharp-suited double-oh spies and mucho macho Russian oligarchs, over the past couple of decades the association has gotten significantly less… manly. Mention vodka to your average scotch-swilling aficionado and chances are he’ll dismiss it as either too feminine (thanks, Carrie Bradshaw) or too young (vodka-Red Bull and glow sticks, anyone?) – and he wouldn't be entirely wrong.

Given its smooth, near tasteless nature, vodka is the easy gateway drink for palates not yet accustomed to stronger spirits. Like a liquid chameleon, a vodka-based drink takes on the properties of whatever you mix it with: cranberries in the case of the Cosmo, OJ if your poison is that college-bar staple Sex on the Beach and Red Bull for hundreds of thousands of bouncing club-goers the world over.

But news flash: That’s not all vodka is good for. If you give it the chance to prove itself – instead of drowning it in the juice du jour – vodka emerges as not just a nuanced spirit but also a multidimensional one. James Bond knew that. As does any Muscovite – neat, chilled, in a shot, or not at all. When in Moscow…

What is vodka exactly?

No, “the white spirit that’s not gin” is not the answer we’re looking for. Vodka is any clear drink distilled from fermented ingredients like grains and potatoes, sometimes sugar or fruit, and largely consists of water and ethanol. Like whisky, it goes through a distillation process – though usually in column stills rather than pot stills – and is then filtered to remove as many congeners as possible (which contributes to the almost neutral taste of the spirit – and is also why drinking premium vodka rarely induces a bad hangover).

So then what makes one vodka different from another?

It’s a myth that all vodka tastes the same. Sure, its essential characteristics are that it’s smooth and nearly tasteless – but then why would anyone spring for a super premium brand over a regular one? Here’s why: Premium vodkas have subtle yet distinct characteristics. This has to do with their base ingredients, the number of times the spirit is distilled (which affects alcohol percentage) and the rigour and methods of filtration (traditional vodka-producing countries are more likely to allow some congeners to remain for “character”). So, which one should you drink?

Wheat vodka

These are traditionally the Russian-style vodkas: smooth, with an oily mouthfeel and a faint taste of licorice, which is what distinguishes them from the rest. The premium brands can be knocked back neat or mixed in with something neutral like soda or tonic.

Rye vodka

This base grain is most commonly found in Polish vodkas. You know it from the hints of rye bread when you nose it, as well as a slight spiciness on the palate. Some high-end vodkas fall into this category – don’t kill them with an overpowering mixer.

Potato vodka

Less common than grain vodkas, the potato-based spirit comes at a premium price – and is absolutely worth it for its creamy, rich mouth feel. This one’s for sipping. Shooting at Arctic temperatures is also acceptable.

Molasses vodka

This sugar by-product is used mostly in mass-market, non-premium brands – ie, highly avoidable. Especially if you’re looking to escape one hell of a hangover the next day.

Flavoured vodka

Every major commercial brand – be it grain, grape or sugar-based vodka – has diversified into flavor infused stuff. Note: You are not, nor should you be, the target market. Leave that to the kids.

And if you must mix…

The list of vodka cocktails is short. For the most part, they’re daytime cocktails – except for the classic vodka martini, naturally. As for the rest: We’d never say no to a Bloody Mary, that staple of late Sunday brunches and all-round hangover killer. And a lime caprioska, to beat the summer heat, is also acceptable. But absolutely no kamikazes. What are you, 16?

source:http://www.gqindia.com

3 Liquor brands to know

                               
Sipsmith Gin
Born over 200 years ago in the UK, Sipsmith is a complex gin made from ingredients sourced from all over the world (Macedonian juniper berries, Bulgarian coriander seeds, Sevillian orange, Spanish licorice root, Chinese cassia bark). It’s smooth enough for a martini, yet rich enough for the perfect British G&T.

Puschkin Vodka 
Available in crystal clear and whipped cream, this German vodka undergoes an ice filtration process to give it a clean flavour. Best for shots, or drinking on the rocks. Available at most liquor shops across India.

Carling Beer
Brought to India by the makers of Cobra beer, this is one of the best-selling lagers in the UK. Light with a sweet hoppy taste, it’s best for afternoon drinking in front of the TV. Available at most liquor shops across India.
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How to set up a home bar

No man’s home is complete without a well-stocked bar, but what exactly is that supposed to mean?



                     1. Assemble your arsenal (But don’t go overboard)

How you assemble your bar depends on two things: your wallet and your temperament. Got a lot of money and no restraint? Pick up every bottle here and go nuts. (Also: Let’s hang out.)

But the other end of the spectrum – not much money, tons of restraint – isn’t all that bad, either. We call this collection the Core, because it’s these liquors that should be the base of your bar. Whisky, gin, vodka and rum give you a totally unassailable selection of drinks. Then you’ll need sweet and dry vermouth, for Manhattans and martinis; a bottle of bitters; and always, always fresh citrus.

From there, start growing – but be selective. El Dorado rum (and a bottle of ginger beer) will help you quench your Dark ’n’ Stormy craving. A good cognac like Delamain and any Islay scotch will satisfy the people in your life who like to drink things neat. Tequila and triple sec are necessary if you’re a margarita man.
Most bar nerds will insist on Campari, but we think Gran Classico — a Swiss-made variation — makes for a better Negroni. Whether you want absinthe is up to you, but how are you supposed to rinse a Sazerac glass without it?

2. Then get yourself something obscure

Even if your bar is a tiny cabinet in your living room, you’re going to want to have that one outlier bottle that will not only make you look well-stocked, but a bottle that will get you laid, like a local vodka from somewhere in Poland or, a bottle of Caroni Caribbean rum. The distillery has been dismantled and an Italian baron-type figure has control of every last barrel, which experts say will run out in about three years. This rum tastes like burnt tyres sitting out in a tropical sun, but in a good way that’s from charred molasses and the flavors are best set off with some orange rind. Now, finish up and come to bed, darling.

3. Pick up your glassware in the singles section

In the world of cocktails, all that matters is volume; mixed liquor doesn’t need to swirl or breathe. So you should have some four-ounce glasses, for sipping; some four- to eight-ounce short glasses, for lowball cocktails; and some tall eight-ounce glasses, for ice-loaded highballs. Best practice: If you see a glass you like, buy one. Just one. Then repeat until your cupboard’s full.

4. Solve the bitter variables

What bitters are - concentrated botanicals preserved in alcohol- is less important than what they’re capable of. Which is, basically, making a brand new drink out of the same recipe. Take the Old Fashioned. Sub in Regans’ Orange Bitters for Angostura and you plug an amplifier into the drink’s circus note. Bittermens Burlesque will make it sour and a tad spicy. And Dutch’s Colonial Cocktail Bitters, made with hand-harvested flowers and berries, gives the Old Fashioned a dash of pepper and a whole fistful of floral. But be selective. As with automobiles, if you have more than three, you’re just showing off.

5. Go ahead, hide the good stuff

I’ve got my bar. And then I’ve got my Pappy Van Winkle. You may have a bottle or two like this – an old scotch, or maybe a pricey bottle you picked up while travelling. Something that gets secreted away when people come over. I keep mine in my clothes hamper, next to my undies. Am I proud of this? Maybe not so much. But it’s necessary. I don’t need my friends helping themselves whenever they’re over for dinner – and I don’t want to explain why it’s just not the right time, every time. There’s no shame in keeping your best bottle under wraps. The only shame would be never getting around to drinking it.

6. Lighten your tool belt

                

There are about six tools you need to make drinks, and none should come with batteries. Start with a Parisian shaker and a crystal Yarai mixing glass, for shaking and stirring, respectively. You’ll need a strainer, too, for seeds and pulp. Get a jigger with one-ounce and two-ounce sides and a stirring spoon with some weight to it. (It’ll be easier to twirl.) And then settle on a paring knife that feels good in your hand. This one – with a squared-off edge – is specifically designed for dealing with citrus. You will be dealing with a lot of citrus.

Source:http://www.gqindia.com

Goibibo launches flights + hotels booking facility on its Android and iOS app

Goibibo, an online travel platform has launched the ability of booking ‘flights + hotels’ in a single cart on its mobile app. This is the first of its kind execution by a travel platform on the mobile. While searching for flights between origin and destination, travellers can now add a hotel on a real time basis. The bundling gives the travellers an advantage of significant price saving on the one hand and simple 2 tap process of check out and payments on the other hand. 

In a single tap users can add a hotel booking to their flight booking and also see the amount of savings. Travellers can easily view the details of the hotel they want to bundle. Details such as hotels’ pictures, location, room details, bundled price saving along with Go Reviews and ratings of the hotel. The mobile flow also enables consumers to view other hotels that they can bundle with the flight by simple left swipe of the hotel 

Ashish Kashyap, Founder & CEO of ibiboGroup said, “Deployment of Flights + hotels on mobile is an industry first from our end. This was a challenging project as we needed to make it very simple for consumers to be able to do the real time bundling in few taps and yet be able to access all information. We believe that this is an excellent example of technology, user experience & design innovation from our end. As the number one hotels aggregator in the country, we want to make accommodation play as the center of our innovations. This pioneering launch is clearly in this direction!” 

Approximately 60% of hotel bookings and 40% of air bookings for goibibo take place on the mobile apps. The total install base of Goibibo has crossed 6.5mn with more than 1.2mn new installs run rate on a monthly basis. Goibibo targets to reach 11 Mn installs by end of December 2015. Goibibo became the largest hotels aggregator in the country growing 5x over last year. In the air category, Goibibo grew by 85% year on year, outstripping the growth of both the incumbents as well as the market.
Source: http://www.hospitalitybizindia.com

Leela Hotels in Goa, Chennai up for sale

According to a report in Mint, at least five top international private equity firms, family offices and endowment funds are in the race to buy hospitality group Hotel Leelaventure Ltd’s five-star hotels in Goa and Chennai. Two persons, including one who is directly familiar with the negotiations, confirmed this, adding that the sale of the two properties is likely to be completed before Christmas.

Marquee private equity investors such as the Blackstone Group and Brookfield Asset Management, along with a few family offices and international endowment funds from the US, Europe, West Asia and Singapore have evinced interest in buying the two Leela hotels, currently under the control of financial services conglomerate JM Financial Group’s asset reconstruction firm JM Financial Asset Reconstruction Co. Pvt. Ltd, according to the two persons. 

“The Chennai and Goa five-star hotels are two of the finest properties of The Leela Group. Many investors have shown keenness in the two properties. Five of them have been shortlisted. While some buyers intend to completely buy out one of the two hotels, other players are interested in buying majority stakes in both the properties. The deal is in the final stages and is likely to be closed by December,” said one of two persons cited above, on condition of anonymity. 

With 206 guest rooms and suites, The Leela Goa, built in 1991, is spread across 50 acres at Cavelossim on Mobor beach in South Goa. It is one of the best performing hotels of the group. The Leela at Chennai was opened in September 2012. The hotel, with 326 guest rooms, is built on 4.8 acres of land. While the exact size of the deal is yet to be ascertained, the two persons cited above said the Chennai property is valued at around Rs.1,300 crore and the one at Goa is worth INR.200-300 crore. 

Replying to an email, a JM Financial spokesperson said, “As a policy, we do not comment on speculation.” The Blackstone Group, too, replied saying, “As a matter of policy, Blackstone does not comment on media/market speculation.” A Hotel Leelaventure spokesperson declined to comment. And, an e-mail sent to Brookfield Asset Management did not elicit any response. The two hotels were taken over by JM Financial Asset Reconstruction Co. in July 2014 from a consortium of banks led by State Bank of India after the lenders restructured Hotel Leelaventure’s debt (taken for building the two hotels) under the corporate debt restructuring (CDR) mechanism. 

“Post the purchase of loans against Leela properties from the banks last year, JM Financial Asset Reconstruction Co. got two board positions in the company. Over the past year, costs of running the hotels have been brought under control to optimise the performance of the hotels and improve margins. Even after the sell-off of the two hotels, the current management at the two Leela hotels is likely to be retained; the way the existing team works will continue and the Leela brand too will be retained,” said the first person. 

A senior hospitality consultant, requesting anonymity, said Hotel Leelaventure is desperate to reduce its debt burden and a divestment will create a positive impact on the hospitality and banking sector as a whole as the company features at the top of the list of indebted hospitality firms. “However, the Leela brand is strong and robust. The international investors would want to retain the Leela brand post sale,” the consultant, who advises several hotel groups, said. 

Based in Mumbai, The Leela Group owns and manages eight properties in prime urban locations and holiday destinations across India, including Mumbai, New Delhi, Gurgaon, Bengaluru, Chennai, Goa, Udaipur and Kovalam. New properties are under development in Bengaluru, Jaipur, Agra, Lucknow and Kathmandu, among other places. On 2 March, Hotel Leelaventure announced plans to sell its properties in Goa and Chennai to cut debt. 

The company said it plans to divest select hotels while continuing to grow through managing and operating new hotels. JM Financial Asset Reconstruction Co. paid around INR865 crore to the lenders to buy a number of properties of Hotel Leelaventure across India, including the Chennai and Goa five-star hotels. 

The amount paid by JM Financial Asset Reconstruction Co. was about 20% of the total sum, for loans to Leela hotels. The transaction helped the consortium of banks sell 98% (INR.4,100 crore of the overall dues of INR.4,200 crore) of exposure to Hotel Leelaventure. As per the CDR terms, the company had to reduce its debt through sale of assets. Troubled loans are usually referred to the CDR cell of lenders after a majority of them approve a recast, which could entail a lower interest rate, a longer repayment period, or the conversion of overdue interest into loan principal. 

In 2011, Hotel Leelaventure sold off its luxury hotel Leela Kovalam in Kerala for INR.500 crore to Travancore Enterprises. In 2013, it sold its IT Park Building in Chennai for INR.170.17 crore to Reliance Industries.
Source: http://www.hospitalitybizindia.com

Hotel occupancy rate rising in Chennai on surge in business travel, medical tourism

As per a report in The Hindu Business Line,with the rise in business activity and booming healthcare and medical tourism industry, the hospitality sector is seeing a turn around with increasing occupancy rates. Saleem Yousuff, Area Director — Taj Hotels Chennai and General Manager, Taj Coromandel, said that multi- and super-speciality hospitals are seeing a significant influx of international and domestic patients. “Also, with more investments coming to Chennai from various sectors and the growing number of middle- and senior-level business travellers to the city, we have been witnessing signs of rebound in demand for rooms,” he added.However, Yousuff did not share the details on the current occupancy levels. 

ITC Grand Chola, a premium luxury hotel in Chennai, reported an occupancy rate of 75 per cent recently, almost 15 per cent higher compared with last year. Anil Chadha, Area Manager South, ITC Hotels and General Manager ITC Grand Chola, said: “We have been seeing a rise in the number of business travellers to the city starting April.” 

Sashi Kumar U, Senior General Manager, Radisson Blu GRT, said the hotel occupancy has remained constant at 77 per cent for the past six months, an increase in five per cent compared to the previous year.  “Even in April and May this year, which are considered offseason, the occupancy rate was better compared to 2014,” he added. Occupancy by tourists has significantly increased as well. “Our bookings look good from September to February, when most tourists travel to India,” he said. 

According to a recent EY 2015 report on the global hospitality sector, India’s capital flows and tourist arrivals increased as a number of industry players reentered the market. An ICRA report says that revenue from the hospitality sector is expected to grow 9-11 per cent in 2015-16 with a rise in the occupancy rate. 

 R Rangachari, Advisor, South Indian Hotels and Restaurants Association (SIHRA), said the average room occupancy rate has risen to 65 per cent from 55 per last year. “After the global economic slowdown, the market is improving and there is increase in business activities around Chennai, which will improve the market,” he said. 

Another official from SIHRA said the business is showing good signs of recovery even without considering the high occupancy levels associated with the Global Investor Meet (a two-day event to attract investors to the State) and the conventions that happened in August preceding the meet. 
(Source: The Hindu Business Line)

‘Highly Engaged’ hotels more popular: TripAdvisor report

According to a PTI report, highly engaged hotels are more popular as compared to the non-engaged ones on the back of greater communication engagement with the customers, a recent survey showed. The average 'popularity ranking' for highly engaged hotels was 63 per cent higher than their non-engaged counterparts, according to a latest report by TripAdvisor, world's largest travel site operating in 45 countries. ‘High engagement’ is the communication engagement by responding to customer reviews on travel websites. It said highly engaged hotels could be seen by two of every three travellers searching that market, increasing its visibility. The report also found that highly engaged hotels see 30-40 per cent more traveller interaction with revenue-driving products like business listings. The report is based on data from over 12,000 properties located in the top 25 traffic markets on TripAdvisor, as well as interviews with executives from four global hotel chains. (Source: PTI)