Latest news with #DonJulio1942
Forbes
17 hours ago
- Entertainment
- Forbes
Best Spots For VIP Views Of Boston's 2025 Independence Day Fireworks
As the rest of the country gears up for celebrating USA 250 next year, we in New England have been marking that milestone for a few years now. Starting two years ago with the anniversary of the Boston Tea Party, we have also hosted reinactments of the Battles of Lexington and Concord, and this weekend in my hometown of Newburyport, we are hosting a Road to the Revolution parade this weekend. So you know Independence Day celebrations have also taken on an additional sparkle this year in the roll up to official independence. Celebrate our nation's independence in the place where it all began. getty So of course it's not just a day – it's practically a week of festivities. Boston Harborfest kicks off on July 2 with activities and fireworks. And this part of the party is capped on July 4 with the traditional Boston Pops concert on the Esplanade. Here are a few choice locations for catching fireworks over the Independence holiday. Enjoy a seafood platter paired with Don Julio 1942 at Yotel on July 2. Yotel This Seaport District spot offer sweeping rooftop views of Boston's downtown and waterfront, making it the perfect spot to watch the Harborfest fireworks while feasting on the Deck 12 SmashBurger, Fish & Chips, or New England Lobster Roll; and the Ultimate Seafood Tower — an impressive spread of local oysters, chilled crab, jumbo shrimp, and tuna poke paired with a 260mL pour of Don Julio 1942, perfect for parties of three or more. Want to be in the thick of things? It's about a 15-minute walk to Christopher Columbus Park where you can hear a rousing concert by the U.S. Navy Band Northeast before the fireworks, or a few short blocks to Fan Pier Park for one of the best harbor views around. On July 2, the Harborfest fireworks will be launched from a barge at Boston's Long Wharf, just a couple block north of this property, which is directly on Boston Harbor. Book a water view room for the night, make a reservation on the Harborwalk Terrace or on the Sea Grille patio to catch the fireworks while listening to Soul Monstahs performing on a barge during the property's Summer in the City series. With one of the biggest waterfront patios in the city, Kristin Canty's farm-to-table spot offers a front row seat to the Harborfest fireworks show. Reservations are suggested, but not required for July 2. Esplanade, July 4th See the boats on the Charles and the Esplanade fireworks from the Liberty Hotel. The Liberty Hotel Stay and Play: Liberty Hotel Skip the hours-long traffic jams and book a room for the night at this hotel on the edge of the Charles River. Dive into the fray – it's just steps from The Esplanade's Hatch Memorial Shell across the footbridge— or stake out any number of spaces on property – you can see the sky display from the hotel's outdoor courtyard, The Yard, restaurant Alibi's patio, or the fourth-floor balcony catwalk, as well as the posh Charles River Suites. For a truly VIP experience, purchase a ticket to the property's July 4th 'Sail-abration.' Exclusively for hotel guests, the $394.20 ticket per person includes unobstructed waterfront views of the Boston Pops fireworks, Ben & Jerry's ice cream, unlimited Polar Beverages (water & seltzer), a live DJ, face painting, and a photobooth. To book that, contact the concierge team at concierage@ Stars, Stripes and Skylines: The Revere Hotel From 6 to 9 p.m., this hotel's rooftop will host a high-energy celebration for its Stars, Stripes & Skylines party. Skyline views will offer a variety of vantage points for seeing sparks fly, a live DJ will be spinning patriotic and summer hits and there will be photo ops with Uncle Sam, along with rooftop TVs streaming the show from the Esplanade. Guests will also enjoy BBQ bites, pop-up spirit tastings, and beat-the-heat party favors.— Tickets are $39.19 per person and can be purchased HERE. Or spend the night – the Stars, Stripes & City Lights room package, available for stays from July 3 through July 6, with a minimum two-night stay, guests will receive 15% off the Best Available Rate, a waived guest amenity fee, two tickets to the hotel's signature rooftop party, and a festive welcome amenity with summer essentials. For more information or to book, please visit HERE. Enjoy cocktails and possibly dozens of fireworks displays at View Boston. View Boston Bird's Eye Spectacle: View Boston From this restaurant and observation deck at the top of the Prudential building, you will not only see the fireworks over the Esplanade, you'll also see dozens of displays sprawling out in all directions. On a clear night, you can see for 33 miles, which means you might glimpse displays from Beverly to Bellingham. General Admission is $49.99, and includes access to the observation deck.
Time Out
17-06-2025
- Entertainment
- Time Out
Tryson Quek from Side Door crowned World Class Singapore 2025 champion
After months of fierce competition, Singapore has crowned its new World Class Bartender of the Year. At last night's finale held at Baia, Tryson Quek, the affable chef-turned-bartender and owner of Side Door, emerged as the winner of one of the country's most prestigious cocktail competitions. He beat out a strong field of finalists: Marco Maiorano (КОМА), Zana Möhlmann (Manhattan), Kelvin Saquilayan (Republic Bar), Ooi Foo Giap (Last Word), and Sam Pang (Night Hawk), who each brought their own distinct style and skill to the competition. This year's final unfolded in two parts, designed to push the boundaries of innovation, speed and bartending finesse. First up was the Drink to the Future challenge, which asked contestants to imagine what the world of cocktails might look like in the decades to come. Their creations had to incorporate either Johnnie Walker Blue Label, Don Julio 1942, or Zacapa XO, and make use of technology. What we saw was a forward-looking display of imagination: plants turned into music to suggest a future where we might converse with our food, magnetic stirrers and ultrasonic infusers aimed at improving bar efficiency, and thoughtful ingredients like hydroponically grown tomatoes and carbon-capturing seaweed that point towards a more sustainable approach to drinking. Next came The Showdown, a speed challenge that tested both composure and technical skill. Finalists had five minutes to shake, stir and present five elevated classic cocktails: a highball with Johnnie Walker Blue Label, a Paloma with Don Julio 1942, an Old Fashioned with Zacapa XO, a Manhattan using Singleton 15 Year Old, and a Martini with Tanqueray No. Ten. They were free to interpret the drinks, as long as the core of each cocktail remained intact. It was a tight, high-energy round where each finalist had to work with precision and pace while demonstrating showmanship and brand knowledge. The judging panel comprised Ervin Trykowski, Diageo's global brand ambassador for New Age Whisky; Pedison Kao, Taiwan's World Class Bartender of the Year and global third-place winner; Adam Bursik, director of beverage at Shangri-La Singapore; and Nicole-Marie Ng, Time Out's regional content director for APAC. Together, we assessed a strong showing of ingenuity, technical precision and excellent drinks. In the end, it was Tryson's blend of bold flavours, charming confidence and relentless creativity that earned him the top spot. While he hasn't been behind the bar for long, he used his background as a chef to his advantage. His win also marks a full-circle moment for Singapore's cocktail scene. The last time World Class was held in Singapore was in 2019, when Bannie Kang, Tryson's wife, took home both the national and global titles. Now, five years on, she passes the baton to her husband to represent Singapore at the World Class Global Finals in Toronto this September.
Time Out
12-06-2025
- Entertainment
- Time Out
Meet the finalists of World Class Bartender of the Year Singapore 2025
For the last five months, Singapore's best bartenders have stepped out from behind their home bars, with shakers in hand, flavour-packed ideas in mind, and style to spare. All in pursuit of one title: World Class Bartender of the Year Singapore. The competition has been nothing short of intense, with a trilogy of high-stakes, high-concept challenges. It all kicked off with a bold two-parter: a Don Julio 1942 tequila serve that fused Singaporean and Canadian influences, followed by a Zacapa XO challenge inspired by the idea of being 'Above the Clouds'. Next came a tribute to industry icons, with cocktails crafted using Tanqueray No. 10 – the world's number one premium gin – and The Singleton 12, designed to bring the theme 'Sense the Moment' to life through a multi-sensory, music-driven experience. But it was the third challenge — the Johnnie Walker Blue Label round — that really stole the show. Inspired by the glamour and grandiosity of the world of art and fashion, bartenders were tasked with creating cocktails that didn't just taste sublime but looked straight out of an art gallery or a fashion week afterparty. From the original 42 hopefuls, only six now remain, each one raising the bar with bold stories and even bolder drinks. Get to know the finalists as they prepare to battle it out for a chance to represent Singapore at the prestigious World Class Global Finals happening in Toronto in September this year – and even a shot at the global crown. Let's start with your story – how did you first fall in love with bartending, and what's kept you shaking (and stirring) all these years? Marco Maiorano (КОМА): Hospitality runs deep in my veins! I'm the fifth generation in my family to work in this industry. I fell in love with bartending because it beautifully bridges two worlds I'm passionate about: the creativity of the kitchen and the human connection that comes from guest interaction. Zana Möhlmann (Manhattan): I actually thought I'd be in the military, not behind a bar. But I took a gap year after high school, travelled through Asia, and joined a bartending school in Thailand. It opened up a whole new world for me, and I never looked back. What's kept me going is the constant room for creativity. Whether it's exploring new ingredients or crafting a concept from scratch, there's always something to learn, something to refine. Kelvin Saquilayan (Republic Bar): My first job in Singapore was at a hotel lounge, where tea culture played a big role. After a year, I moved to the bar as a server. With the support [of the bartenders], I slowly stepped behind the bar – and that's when my bartending journey truly began. What keeps me going is that same spark: the mix of precision, creativity, and the energy of connecting with people through drinks. Ooi Foo Giap (Last Word): I started in specialty coffee, where I first fell in love with flavour and sensory exploration. Bartending entered my life as a side hustle, and I didn't enjoy it at first. But as an introvert, it challenged me to step out of my comfort zone and connect with people in meaningful ways. Along the way, I discovered a version of myself I truly enjoy. I found joy in the creative process, from flavour and technique to hospitality, storytelling, and immersive experiences. Tryson Quek (Side Door): My journey into bartending actually started back in 2013 – not as a bartender, but as a supporter. My wife was competing at the time, and I was always there helping out, watching her mix, create, and bring cocktails to life. It wasn't until World Class Singapore 2025 kicked off that I seriously picked up the shaker. Once I started mixing, I knew there was something addictive about the creativity, the storytelling, and the energy behind the bar. I still feel like I'm discovering and learning something new every day. Sam Pang (Night Hawk): I started bartending about eight years ago by chance. I walked into this bar called Hopscotch, the energy was electric. I asked if I could join, and that's how it all began. But what's kept me here is what matters: it's where my creative energy [thrives]. It lets me turn daydreams into something real, something others can taste and feel. Behind the bar, I don't just work – I get to dream out loud. 'Behind the bar, I don't just work – I get to dream out loud.' What's the biggest challenge you faced in the World Class Singapore competition so far, and how did you push through it? Marco Maiorano (КОМА): I've been in Singapore for less than a year, so one of the biggest challenges was working with local ingredients and paying homage to key figures in the local bar scene. It pushed me to dive deep, researching, tasting, and understanding the nuances of the culture here. That process wasn't just educational, it was incredibly enriching, helping me to connect with the city on a deeper level and bring authenticity to my creations. Zana Möhlmann (Manhattan): Juggling timelines was the toughest part. While preparing for the competition, we were also launching our new menu, Seasons of Manhattan, so there were multiple deadlines and details demanding my attention. I had to be laser-focused and disciplined with my time. But the adrenaline, the energy, and the sense of purpose pulled me through. Kelvin Saquilayan (Republic Bar): The biggest challenge has been the pressure I put on myself – not just to impress the judges, but to represent my story, my culture, and the people who've supported me. There were nights I couldn't sleep, constantly tweaking recipes and reworking my speech. But I've learned to trust the process, reminding myself that growth comes from the journey, not just the result. I pushed through by staying grounded, focusing on what matters most: sharing who I am through every pour, every word, and every moment behind the bar. Ooi Foo Giap (Last Word): The biggest challenge was balancing innovation with authenticity, staying true to who I am while pushing boundaries. There's always pressure to impress, but what mattered more was being intentional. I made sure I was mentally prepared, reminded myself why I started, and committed fully to every decision I made. Once I choose a path, I follow through – and that mindset keeps me grounded. Tryson Quek (Side Door): Honestly, the biggest challenge was stepping into this world as a complete newcomer. I've been a chef since I was 16, so I'm no stranger to flavour, but bartending is a whole different stage with its own language, techniques, and pressures. I had to learn everything fast, technique, timing, presentation while still staying true to who I am. What really pushed me through was the energy and inspiration from the other competitors. I also leaned on the years I spent supporting my wife during her competitions. That experience, even from behind the scenes, helped me stay grounded. At the end of the day, I'm here because I genuinely love this craft and wanted to see how far I could push myself. Sam Pang (Night Hawk): The timing wasn't great. Some personal stuff hit hard just as the competition kicked off. And I think what caught me off guard, even more than the pressure, was the sacrifice. The amount of time, energy, and headspace it took was a lot. But once you're in it, you're in it. And for me, that meant pushing through, even on days I didn't want to. I'm grateful I had the team at Night Hawk behind me the whole way. They believed in me, even on the days I didn't. 'I'm here because I genuinely love this craft and wanted to see how far I could push myself.' Which competition cocktail best represents who you are as a bartender as well as your bartending style? Marco Maiorano (КОМА): Definitely my serve for the Arts by Johnnie Walker challenge. I always believe that food and drink are more than just nourishment or indulgence – they're powerful tools to provoke thought, spark dialogue, and even inspire change. That cocktail was a perfect reflection of how I like to blur the lines between storytelling, flavour, and purpose. Zana Möhlmann (Manhattan): I'd say Cloud Nine, the cocktail I did with Zacapa XO – a fun twist on a rum sour. I used baked tempeh to create a nut-free orgeat, which gives it the creamy texture and layered flavour you'd expect, without using nuts. It's playful and bold, but also thoughtful, like my approach to bartending. I love using unexpected ingredients in familiar formats, creating something both surprising and satisfying. Kelvin Saquilayan (Republic Bar): The Johnnie Walker Blue Label cocktail. It was inspired by the glass art of Dale Chihuly, and I crafted it right at the bar I call home. I wanted to honor both the craftsmanship of Johnnie Walker and the artistry of Chihuly, while still staying true to my own voice. The result was a cocktail that blended structure, emotion, and visual storytelling – exactly how I approach bartending. Ooi Foo Giap (Last Word): My Johnnie Walker Blue Label cocktail, 2018, is the most personal expression of who I am. It's a drinkable portrait of my journey, from growing up in Penang to working in coffee and eventually stepping behind the bar. The drink is layered with flavour, memory, and cultural identity. That reflects my approach to bartending: minimalist in style, but rich with story and intention. Tryson Quek (Side Door): My Zacapa XO 'Above the Clouds' challenge cocktail. The concept is simple, but the flavors are layered and thoughtful, just like how I approach bartending. It combines elements I personally love, like coffee and highballs, and ties back to my own story and tastes. What I love most about it is that it proves even a newcomer can create something meaningful, as long as there's genuine inspiration and heart behind it. Sam Pang (Night Hawk): Definitely 2491 [with Don Julio 1942]. That drink is just pure fun. I mean, it's a pizza. Who doesn't love pizza, right? It was tasty, playful, and sprinkled with a little piece of who I am. Ingredients I grew up with, things that I love now, all mashed together. And I think that's the kind of bartender I am. 'I like to blur the lines between storytelling, flavour, and purpose.' Now that you've made it to the finals, what's going through your head – nerves, excitement, a bit of both? Marco Maiorano (КОМА): A bit of both, absolutely! The talent among the finalists is phenomenal, and I'm genuinely excited to see what everyone brings to the table. Of course, there's some pressure, but I see it as fuel. It's driving me to sharpen my concepts and elevate my presentation. Zana Möhlmann (Manhattan): Definitely both. There's this pressure to prove yourself – you feel the expectations. But honestly, making it to the Top 6 is already something I'm really proud of. We've worked so hard to get here, and now it's about giving it everything I've got. I keep saying to myself: we just have to dance one last time. Kelvin Saquilayan (Republic Bar): Honestly, it's a mix of everything – nerves, excitement, gratitude. But more than anything, I feel proud. Proud to represent not just myself, but my bar, my mentors, and my journey. I'm reminding myself to enjoy the moment, to stay present, and to give everything I've got – because opportunities like this don't come often. Ooi Foo Giap (Last Word): Definitely a mix of nerves and excitement – but most of all, gratitude. Being in the finals, surrounded by people I admire, is an honour. I'm here to give it my all, not just to compete, but to grow, push myself, and connect with others through the craft I love. Tryson Quek (Side Door): Of course, there are nerves, but what stands out more is a deep sense of pride and excitement. I've already grown so much through this journey, both as a person and as a bartender. Right now, it's about giving it everything I've got, staying present, and enjoying the moment. It's crazy to think how one 'accident' could lead to something this life-changing. This competition has truly transformed me, and I'm just getting started. Sam Pang (Night Hawk): Honestly, I feel calm. You go through so much in this competition, and it really grows [on] you fast. Now? I feel ready. And more than anything, I'm excited to compete, to see the other bartenders, to catch up with friends, to just soak in the whole madness of it.
NDTV
30-05-2025
- NDTV
Private Security, Cocaine: How Crypto Kingpins Controlled New York City Nightlife
John Woeltz and William Duplessie, the two men arrested for allegedly kidnapping and assaulting Italian tourist Michael Valentino. Teofrasto Carturan once brought a freezer bag full of cocaine and hired four private security guards to keep everything under control at New York's high-end clubs. Mr Woeltz and Mr Duplessie hung Mr Carturan off a roof ledge, shocked him with electrical wires and attacked him with a chainsaw to force him to reveal the password of his Bitcoin wallet, reportedly valued at $30 million. Before they were arrested and charged with kidnapping with intent to collect ransom, assault, and unlawful imprisonment, the two men used Charlie Zakkour, a former club promoter, to get into exclusive clubs, said two women who partied with them. One of the women claimed that Mr Zakkour reached out to her, saying he knew some wealthy crypto people staying at the Mercer Hotel who wanted to spend $30,000 at a popular lounge called Paul's Baby Grand, according to The NY Post. Describing the scene, she said Mr William poured the entire bag full of cocaine onto a metal tray and casually walked away. She mentioned it was crazy because the amount of cocaine was worth the cost of her college tuition fee or even more. Another woman told The NY Post that she met these crypto traders in April at Mr Woeltz's rented townhouse in Soho after she was invited by an organiser from The Box club. These promoters pulled her, along with other girls, into a big van and took them to the exclusive party, she said. There was security everywhere, and a girl was checking coats at the entrance. She claimed, "I've never seen anything like that. Workers were serving the food and drinks — Don Julio 1942 and Grey Goose," Ms Woeltz added. The woman said she left the party after about an hour because she felt they were rude and didn't bother to have a conversation. "There was no politeness, there was no small talk. I felt like a piece of meat," she alleged. One of the sources told The NY Post that she stopped hanging out with them because she found them suspicious, but by then, the two had already gained access to popular clubs like Nebula, Hearsay and The Box. She mentioned, "I cut them off. Just because the vibes were off. It felt shady." They added, "I really regretted putting them onto the people and the places I know after I couldn't escape them anywhere."
Los Angeles Times
21-05-2025
- Entertainment
- Los Angeles Times
Chris Brown confirms green light on tour after posting $6.7-million bail in U.K. assault case
Chris Brown is about to go, in his own words, 'from cage to stage.' The controversial R&B star on Wednesday confirmed in an Instagram story that he is moving forward with his upcoming Breezy Bowl tour next month after its status seemed uncertain amid his arrest last week in Manchester, England. The 'Kiss Kiss' singer was released Wednesday from a jail in Salford, outside of Manchester, on $6.7-million bail. Southwark Crown Court judge Tony Baumgartner said in a hearing that the Grammy winner could embark on his tour, which is set to kick off June 8 in Amsterdam and will make numerous U.K. stops, including three shows in Manchester. Baumgartner required Brown (who was not present) to pay the bail to guarantee his court appearance. Prior to Wednesday's hearing, a British judge had denied the 36-year-old musician's bail request and ordered him to remain in custody in London until a June 13 hearing. That would have conflicted with the early stops on his tour. Brown was arrested May 15 in a Manchester hotel on suspicion of causing 'grievous bodily harm,' a charge that stems from a February 2023 incident in Hanover Square, police confirmed to The Times last week. Though officials did not disclose additional details about the arrest — including the nature and location of the central incident — the charge closely resembles allegations a music producer levied against Brown in an October 2023 civil lawsuit filed in Los Angeles County Superior Court. Music producer Amadou 'Abe' Diaw sued Brown for assault and battery and intentional infliction of emotional distress, claiming in court documents the singer 'brutally assaulted' him by 'beating him over the head' with a bottle of Don Julio 1942 tequila on Feb. 19, 2023, at Tape London, a nightclub. Diaw claims Brown 'continued to ruthlessly stomp' on him as he lay unconscious on the nightclub floor after the bottle attack. Diaw's suit also names Live Nation, Sony, RCA Records and musician Omololu Akinlolu (who performs as HoodyBaby) among the co-defendants. Akinlolu also joined Brown in kicking him in the stomach and legs during the 2023 incident, Diaw alleged in his lawsuit. Akinlolu was charged over the weekend with causing grievous bodily harm in connection to the 2023 assault. Neither of the musicians have entered a plea yet in the U.K. case and both are ordered to return to court on June 20. The Associated Press contributed to this report.
