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Trilogy Age Proof Booster Serum


By Michael Hepworth

Trilogy Booster Serum from New Zealand is now available in the United States through the beauty website Beatorium, a company now well known for its championing of little known (at least in the USA) brands. Thicker than most serums I have tried, it is quite effective on dry skin first thing in the morning before you put on your moisturizer or make up. The Rosehip oil is the key ingredient in this serum, just as it is in most of Trilogy’s other products, and the natural oil is extracted from the seeds and fruit of wild grown rosehips and applied topically to the face or body.

Priced at a very reasonable $44 (even though the bottle at 0.67 fl oz does not last very long), we found this serum to be an excellent value. The official name is actually Trilogy Age Proof CoQ10 Booster Serum, and it certainly lives up to its name. The serum contains concentrated doses of vitamins and antioxidants including Tamanu, that provides optimum cellular renewal and should be applied once in the morning and once at night.

I am not sure what the percentage of Tamanu is in the serum, but this is an oil with rather magical healing powers. Extracted from the nut kernels from the Tamanu tree which is only found in Vanuatu, combined with the rosehip oil and other ingredients, makes this a powerful serum.

The New Zealand and English beauty press love the fact that the product contains 100% organic rose-hip oil which is about as good as it gets. The organic certification comes from Bio-Gro of New Zealand and it is also 100% vegetarian. It also means no parabens, petrochemicals, PEGs, pesticides, synthetic colors or surfactants.

Launched in 2002 by two enterprising women, the Rosehip Oil continues to win awards in various beauty competitions, the latest being Harpers Bazaar which awarded it the 'Best Organic Rosehip Oil.' Also good to know is that $1 is donated from every sale to the Borneo Orangutan Survival Foundation.

www.trilogyproducts.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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