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High Goal Luxury Gin aims to reflect “the pinnacle” of “a lifestyle” polo exudes.

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M.M. Cloutier

A new brand of gin co-founded by a Palm Beacher is starring in cocktails at the island’s restaurants.

At Café L’Europe, for one, High Goal Luxury Gin anchors a new blue-hued drink, the Polo, that debuted last week at the South County Road restaurant’s 24-seat bar.

“We designed it to reflect the gorgeous light-blue glass bottle the gin comes in,” Café L’Europe general partner Emanuela Marcello said.

High Goal Luxury Gin now also is served at Cucina and LoLa 41. The spirit was introduced last month at a launch party at The Colony, where it’s also available.

Palm Beach resident Diego Urrutia is among three founders of the gin, the newest brand in Charleston, S.C.-based Grain & Barrel Spirits’ portfolio.

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The other founders include acclaimed polo player Nic Roldan and Grain & Barrel Spirits CEO Matti Christian Anttila, the new gin’s “original visionary.”

The trio sealed their gin partnership two years ago when Urrutia introduced Roldan and Anttila at a casual polo match among friends in Wellington.

High Goal gin features such botanicals as mint, lemon, juniper, coriander and cardamom.

“The beauty of gin is that you can create a unique formula from the botanicals,” said Anttila, whose spirits company produces High Goal in small batches. “Beyond juniper, there’s an open landscape you can play with.”

High Goal is named after the highest level of official tournament polo, but it also aims to reflect “the pinnacle” of “a lifestyle” polo exudes, Roldan said.

The High Goal gin-spiked Roldan cocktail was featured at High Goal Luxury Gin's launch party last month at The Colony.

A cocktail named after Roldan was introduced at High Goal Luxury Gin’s launch party last month at The Colony. The Roldan blends gin, basil and muddled strawberries.

Café L’Europe’s light blue-hued Polo cocktail includes High Goal, cocoanut, pineapple and curaçao.

“The blue is gorgeous and adds a nice pop of color on the bar top,” Café L’Europe’s Marcello said. “When a customer orders it, others are intrigued and order it, too.”

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