MSC Cruises became the number one cruise line in Europe and the Mediterranean, according to the 2015-2016 Cruise Industry News Annual Report. The Report said MSC attained the number one position based on a deployed capacity across the continent of about 1.1 million passengers.
Details appeared in the July 17 edition of Cruise News Daily.
Friday, July 17, 2015
Celebrity Bartender Wins Diageo Reserve World Class Bartending Competition
Santos Mercedes Enriquez, a senior bartender aboard Celebrity Equinox, rose above 5,500 other cruise line bartenders from three lines to win the title.
The finals were held last week at the Diageo 396 Bar in Miami.
The competition is judged by a panel of experts, including a former winner. The contestants are judged on various aspects of their craft, showmanship, creativity and bartending knowledge.
Enriquez won with his signature cocktail, “Violetta Falernum” in which he used Tanqueray No. Ten Gin. The recipe is below:
The 'Violetta Falernum'
Ingredients
1 oz fresh lime juice
3/4 oz rich sugar syrup
1/2 oz egg white
1 1/2 oz Tanqueray® No. Ten Gin
1/2 velvet falernum
1 bar spoon of creme de Yvette
A dash of Peychaud's bitter
Recipe
Put all the ingredients into a shaker and give it a dry shake first to emulsify the cocktail, then add the ice and shake it again, double strain into a chilled coupe glass.
Glass
Coupe glass
Garnish
3 drops of Angostura bitters on top of the drink
Please drink responsibly.
The complete article appeared in the July 17 edition of Cruise News Daily.
The finals were held last week at the Diageo 396 Bar in Miami.
The competition is judged by a panel of experts, including a former winner. The contestants are judged on various aspects of their craft, showmanship, creativity and bartending knowledge.
Enriquez won with his signature cocktail, “Violetta Falernum” in which he used Tanqueray No. Ten Gin. The recipe is below:
 |
| Santos Mercedes Enriquez |
Ingredients
1 oz fresh lime juice
3/4 oz rich sugar syrup
1/2 oz egg white
1 1/2 oz Tanqueray® No. Ten Gin
1/2 velvet falernum
1 bar spoon of creme de Yvette
A dash of Peychaud's bitter
Recipe
Put all the ingredients into a shaker and give it a dry shake first to emulsify the cocktail, then add the ice and shake it again, double strain into a chilled coupe glass.
Glass
Coupe glass
Garnish
3 drops of Angostura bitters on top of the drink
Please drink responsibly.
The complete article appeared in the July 17 edition of Cruise News Daily.
Thursday, July 16, 2015
The Price of Service
Norwegian Cruise Line said today they would again increase the daily service charge they charge passengers.
The new daily charge, effective for cruises departing August 1 and after, is $13.50 per person in any category up to a mini-suite. Passengers in all suites will pay $15.50 per person.
The complete story appeared in the July 16 edition of Cruise News Daily.
The new daily charge, effective for cruises departing August 1 and after, is $13.50 per person in any category up to a mini-suite. Passengers in all suites will pay $15.50 per person.
The complete story appeared in the July 16 edition of Cruise News Daily.
Other Things You'll Want to Know - July 16, 2015
CND suscribers also read about:
- Carnival Corp increasing their quarterly dividend by 20%.
- A former Disney cabin steward pleading guilty to molesting a 13-year-old girl and being sentenced.
Old Meets New
Royal Caribbean's Quantum of the Seas crossed paths with one of the line's first ships, the former Sun Viking, in China this week.
The 18,455-ton former Sun Viking is now operated by Island Ship Management as Oriental Dragon. It left the Royal Caribbean fleet in 1998 after sailing with them for 26 years.
Photo courtesy of Royal Caribbean International. All rights reserved. May not be copied or used without permission.
The 18,455-ton former Sun Viking is now operated by Island Ship Management as Oriental Dragon. It left the Royal Caribbean fleet in 1998 after sailing with them for 26 years.
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| Quantum of the Seas passes the former Sun Viking |
Photo courtesy of Royal Caribbean International. All rights reserved. May not be copied or used without permission.
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