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TOAST THE SEASON WITH HOLIDAY RECIPES AND FESTIVE COCKTAILS

Miami, Fl, November 30 /PRNewswire/ — Toast the season and add warmth and cheer to your holiday celebrations with cocktail classics and new recipes that are sure to please every palate presented by Bon Appétit Chef de Cuisine Jonathan Lindenauer. A great holiday party should be complete with a bar that includes all the essentials. This year, stir up a celebration with cocktails made from a merry mix of spirits, including: BACARDI® rum, GREY GOOSE® vodka, BOMBAY SAPPHIRE® gin, Tequila CAZADORES® and DEWAR'S® blended Scotch whisky. And since every great cocktail deserves a delicious small plate, Bon Appétit Chef de Cuisine Jonathan Lidenauer has used his passion and expertise to create holiday recipes to complement each festive cocktail.

Since nothing says party like a classic punch bowl, why not re-invent the ordinary by serving the BACARDI® Gold Rum Punch, a simple, fun and flavorful recipe that lets the host relax and enjoy the party with guests. Made with fresh juices, citrus slices and BACARDI® Gold rum, Bon Appétit Chef de Cuisine Lidenauer recommends pairing the punch with Truffled Popcorn. This snack is the ideal companion for a mellow, smooth punch and a totally luxe take on everyone's favorite treat.

Enhance the spirit of the season by welcoming guests with a signature cocktail like the GREY GOOSE® La Poire™ Ginger Joy. Alive with the aroma of fresh Anjou pears, this cocktail has a subtle sweetness and soft flavor that perfectly complements the festive taste of ginger. The perfect way to savor the season, this elegant drink can be paired with Bon Appétit Chef de Cusine Lidenauer's easy and delicious Bruschetta BLT. These slightly salty and sophisticated hors d'oeuvres balance the sweet taste of the cocktail.

To spice up the party, enjoy the Tequila CAZADORES® Mistletoe Margarita, a festive cocktail made with Tequila CAZADORES® Reposado, distilled from 100 percent blue agave and accompanied by refreshing pomegranate juice. Pair the cocktail with Bon Appétit Chef de Cuisine Lidenauer's Mango Black Bean Salsa, a light and lively seasonal salsa for a delicate balance of spice with a touch of sweet.

Since Martini cocktails are always in season, enliven the celebration with the BOMBAY SAPPHIRE® Ultimate Martini Cocktail. This crisp, yet refined cocktail can be served with Bon Appétit Chef de Cuisine Lidenauer's Stuffed Olives. Filled with ahi tuna, anchovies, capers and lemon, this gourmet pairing adds a salty twist to the traditional Martini cocktail.

Add warmth to your seasonal celebration with DEWAR'S® Cider — the perfect winter cocktail. Spiced Apple Cider is mixed with DEWAR'S® WHITE LABEL™ and perfectly complements the heather-honey notes of this fine blended scotch whiskey. Bon Appétit Chef de Cuisine Lidenauer recommends pairing this cocktail with the Grilled Salmon with Orange-Fennel Sauce, a slightly tart citrus sauce that accents the flavors of the cider.

Whether hosting a last-minute event or a carefully planned soiree, let the spirit of the season inspire a little extra effort when entertaining at home. Decorate with twinkling lights, shimmering candles and hints of silver and gold – every room is more enchanting with sparkling accents. Line front walkways with luminaries, group platters of candles on tabletops and add arrangements of metallic balls to empty surfaces. For more decorating ideas and helpful hints, home entertainers can visit Pottery Barn's new online party planner featuring how-to videos, timelines, recipes, playlists and more. Visit potterybarn.com and search PARTY PLANNER.

Set the tone for a festive holiday season with these recipes and entertaining tips – the supreme complement to perfect, effortless holiday merriment. All of these recipes can be found at www.BARecipeBox.com/toast.

About Bacardi U.S.A., Inc.

Bacardi U.S.A., Inc. is the United States import, sales and marketing arm of one of the world's leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including BACARDI® rum, the world's favorite and best-selling premium rum, as well as the world's most awarded premium rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR'S® Blended Scotch Whisky, the number-one selling blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the top-valued premium gin in the world; CAZADORES® blue agave tequila, the number-one premium tequila in the world; MARTINI® vermouth, the world-leader in vermouth; and other leading and emerging brands.

Cocktails and Food Pairings

BOMBAY SAPPHIRE® Ultimate Martini Cocktail

3 parts BOMBAY SAPPHIRE® Gin
Dash NOILLY PRAT® Original French Dry Vermouth
Green olives and lemon twist, for garnish

Pour ingredients into a shaker filled with ice. Stir thoroughly and strain into a chilled Martini glass. Garnish with green olives or a twist of lemon, if desired.

TIP: Make a BOMBAY SAPPHIRE®Dirty Martini Cocktail by increasing the vermouth and adding olive brine.

Food Pairing:
Stuffed Olives with Ahi, Anchovy, Capers and Lemon
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine

¼ pound ahi tuna, finely chopped
6 salt-cured anchovies, finely chopped
1 teaspoon chopped capers
1 teaspoon lemon zest
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
10 large brine-cured olives, pitted

Mix all stuffing ingredients with lemon juice and olive oil. Season with salt and pepper. Stuff filling inside olives and serve.

BACARDI® GOLD RUM PUNCH
MAKES 16 CUPS

1 750-milliliter bottle BACARDI® Gold Rum
1 liter cranberry juice
8 ounces orange juice
1 ounce lime juice
1½ ounces lemon juice
2 liters chilled ginger ale
Orange, lemon and lime slices, for garnish

In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice, then gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top.

Food Pairing:
Truffled Popcorn
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine
6 SERVINGS

4 tablespoons black truffle butter
2 teaspoons black truffle oil
¼ cup freshly grated Parmigiano-Reggiano cheese
3 quarts popped popcorn
Salt, to taste

Heat the butter in a saucepan until just melted. Toss butter, oil and cheese with popcorn. Season to taste with salt and serve.

GREY GOOSE ® LA POIRE GINGER JOY

2 parts GREY GOOSE® La Poire Flavored Vodka
½ part Canton Ginger Liqueur
1 part simple syrup
1 part lemon juice
Pear slice or crystallized ginger, for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a Martini glass and garnish with pear slice or ginger.

Food Pairing:
Bruschetta BLT
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine
4 TO 6 SERVINGS

BLT
12 ½-inch slices Tuscan bread
2 tablespoons extra-virgin olive oil
Salt and white pepper, to taste
1 garlic clove
½ pound bacon, lardon cut
½ pint grape tomatoes
1 head frisée, light green and white parts only
1 tablespoon red wine vinegar

Avocado Puree
1 peeled avocado, seeded
1 tablespoon lemon juice

Aioli
1 egg yolk
1 tablespoon red wine vinegar
1½ teaspoons Dijon mustard
1 garlic clove, chopped
1 tablespoon salt
Black pepper, to taste
2 cups canola oil
Water, as needed
Lemon juice, to taste

Toast bread at 400°F until golden (about 8 minutes). Sprinkle with olive oil and salt and pepper and rub with garlic clove. Set aside.

Blanch the lardons. Once they are boiling, remove and drain, then slowly sauté until lightly golden. Puree the avocado with lemon juice and set aside.

Blanch the lardons. Once they are boiling, remove and drain, then slowly sauté until lightly golden. Puree the avocado with lemon juice and set aside.

Make the aioli by blending egg yolk, 1 tablespoon red wine vinegar, mustard and chopped garlic in a blender with 1 tablespoon salt and a few grinds of pepper. Slowly add the canola oil, adding a tablespoon of water at a time if it becomes too thick. Season with salt, pepper and lemon juice, if needed.

Fold the avocado puree into the aioli. Toss the lardons, tomatoes, frisée, remaining extra-virgin olive oil, red wine vinegar, salt and white pepper. Brush the bread with the avocado aioli, place topping on the bruschetta and serve.

Tequila CAZADORES® MISTLETOE MARGARITA

1½ parts Tequila CAZADORES® Reposado
2 parts pomegranate juice
½ part sour mix
½ part triple sec
½ part grenadine (optional)
1 splash fresh lime juice
Sliced lime, for garnish

Shake ingredients with ice and pour into a rocks glass. Garnish with a slice of lime.

Food Pairing:
Mango-Black Bean Salsa
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine

1 ripe mango, peeled, pitted and diced in 1/3-inch pieces
2 tablespoons Tequila CAZADORES® Reposado
2 teaspoons sugar, to taste
1 cup black beans, cooked and drained
½ cup red onion, finely chopped
½ cup ripe tomato, diced ¼-inch pieces
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 teaspoons minced habañero chile
Salt, to taste
2 tablespoons chopped cilantro

Toss together mango, Tequila CAZADORES® Reposado and sugar in a bowl and let macerate for 1 hour. Stir in remaining ingredients, then add the cilantro just before serving. Serve with tortilla chips or vegetable crudités.

DEWAR’S CIDER
by DEWAR’S® WHITE LABEL™

2 parts DEWAR’S® WHITE LABEL™
3 parts spiced apple cider

Combine in pint glass over ice.

Food Pairing:
Grilled Salmon with Orange-Fennel Sauce
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine
8 SERVINGS

Orange-Fennel Sauce
½ fennel bulb, thinly sliced
1 medium onion, thinly sliced
1 carrot, thinly sliced
2 garlic cloves, thinly sliced
1½ tablespoons sugar
4 cups orange juice
6 parsley stems
4 sprigs fresh thyme
2 fresh bay leaves
8 peppercorns
Butter, to taste
Lemon juice, to taste
Salt and pepper, to taste

Grilled Salmon
8 2-ounce pieces of salmon, skin off
Salt and pepper

Sauté the fennel, onion, carrot and garlic over medium-high heat until lightly golden. Add sugar and sauté 5 more minutes until the mixture is golden and reduced by 2/3. Add juice, herbs and peppercorns and bring to a boil.

Turn down the heat to medium and reduce by ½ to a sauce consistency. Strain through a sieve and return to heat in fresh saucepan. Finish with butter, lemon juice, salt and pepper and set aside.

Season salmon with salt and pepper to taste. Grill for 3 minutes a side for medium doneness. Top with Orange-Fennel Sauce and serve.

DRINK RESPONSIBLY.

©2009 ALL MARKS ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE COMPANIES. BACARDI U.S.A., INC., MIAMI, FL. RUM, TEQUILA, VODKA AND FLAVORED VODKAS – EACH 40% ALC. BY VOL.; GIN – 47% ALC. BY VOL.