ld you travel all the way to Sri Lanka to buy cinnamon?
Celebrity chef Robert Irvine did.
The relatively rare Ceylon cinnamon, native to the South Asian country, Madagascar and the Seychelles, is one of the 13 botanicals infused into the new Irvine's Gin. There's also a new Irvine's Vodka and a new line of ready-to-drink cocktails with the "Restaurant: Impossible" host/chef's name attached. All the products will be available this weekend at three area Rouses markets, and so will Irvine.
Having been a British Royal Navy chef, Robert Irvine is deeply connected to the troops, veterans, first responders and their families. He assists them through his Robert Irvine Foundation, donating a portion of profits from all his products.
"Yeah, signing bottles, taking pictures, having a lot of fun, creating some havoc in the stores, being loud," Irvine joked by phone on Monday.
But when it comes to discussing the drinks' ingredients, Irvine's tone turns serious, passionate. He wants to get it right.
"That's why it's called 'Chef Curated.' … It's elderflower. It's blackberry. It's cinnamon," he said, speaking specifically of the gin. "I don't like the cinnamon that most people know, that is made here in the country. So we use cassia here and I am using real Ceylon cinnamon, which is worth the trip, believe me."
Irvine said the gin is very light on juniper (berries), so it's more citrus forward.
"So it goes great with fish, great with chicken and great with beef, you know, it just all depends on what you're using. And I've got a drink for every piece of food that you think you can make."
The fruit factor adds to the health benefits of the distilled beverage, Irvine added.
"There's about 8½ pounds of fruit in every bottle," he said. "When I say fruit, I mean literally blackberries, lemon-lime, orange juice, all those kind of things. So, you do get juniper a little bit on the back end, but it's not like drinking a Christmas tree, as they say. It's an American dried gin that is beautifully done."
Irvine's Vodka's stand-out characteristic is the use of non-GMO (genetically modified organism) corn.
"It is a little sweeter than most. It's a beautiful clean drink. … It is simple ingredients done well," he said.
Irvine’s Spirits ready-to-drink cocktails available at Rouses Markets include the Irvine’s Memorial Mule (made with Irvine’s Vodka), the Irvine’s Lemonade (made with Irvine’s Gin) and the Irvine’s Iced Tea (made with Irvine’s Vodka).
The new concoctions are produced in Lansdale, Pennsylvania, where most of Irvine's companies are located. In addition to his restaurants — one in Las Vegas and another inside the Pentagon — Irvine operates FitCrunch, Robert Irvine Foods, Boardroom Spirits and a clothing line.
It fits that Irvine would have an eating establishment in the headquarters of the U.S. Department of Defense, as he's a strong supporter of the military. A portion of the profits from his many ventures goes to the troops, veterans, first responders and their families through his Robert Irvine Foundation.
His lasting connection to the military goes back to his days as a British Royal Navy chef.
As for TV, Irvine has plans for how to follow up his 22 seasons of helping restaurants in trouble get back on the right path on Food Network's "Restaurant: Impossible."
"We are about to start a new series on a new network. I can't tell you what it is yet because I'm not allowed to, but yes," he said. "In the same vein as 'Restaurant: Impossible,' but way bigger, way better on a bigger network."
IRVINE'S LOUISIANA SCHEDULE
- 4 p.m. to 6 p.m. Friday, Rouses Markets #21, 3461 E. Causeway Approach in Mandeville
- Noon to 2 p.m. Saturday, Rouses Markets #58, 14630 Village Market St. in Baton Rouge
- 4 p.m. to 6 p.m. Saturday, Rouses Markets #33, 3711 Power Blvd. in Metairie