To introduce Partida Tequila with a private tasting, Caroline van der Poel, public relations representative of Premier Beverage Company (which distributes the brand), corralled the services of conceptBAIT to spice up the otherwise-Italian decor of the Renaissance Tampa Hotel International Plaza.
Initially, conceptBAIT built a Mexican villa for an outdoor party. But they had to move the structure indoors when feeder bands from Hurricane Rita blew over. More than 100 guests, mostly members of the hospitality industry, lounged in areas draped with sheer white chiffon and burlap. The hotel's teak furniture was embellished with custom-made pillows in lime green, amber, and turquoise to represent the three distinct Partida tequilas: blanco, reposado, and anejo. Framed photographs of the Partida estate in Mexico sat on easels throughout the lounge.
Floral arrangements were kept simple, with all-white combinations of dendrobium orchids, lilies, roses, and cymbidiums combined with the agave plant, from which tequila is derived. A splash of color came from the grapefruit, limes, and oranges that filled the clear vases used for the arrangements. Fruit was also carved to hold votives on the tables. Some arrangements incorporated the different-hued tequila bottles; each sat on a crystal base illuminated to match the bottle.
Guests sampled the three tequilas from wineglasses set atop placemats that detailed how the liquor is made. To avoid "one tequila, two tequila, three tequila—floor" syndrome, the hotel's catering department served a hearty menu that included mini crab and cheese quesadillas, beef empanadas, and beef and chicken enchiladas. Guests also feasted on tortilla soup, crumbled-taco salad, whitefish ceviche, chicken and beef fajitas served with Mexican rice, refried beans, vegetable kabobs, and traditional toppings of salsa and guacamole. For dessert, guests enjoyed churros, arroz con leche, and flan.
—Vanessa Goyanes
Photos: Nelson Pizarro/NP Studios (room, gobo)
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Initially, conceptBAIT built a Mexican villa for an outdoor party. But they had to move the structure indoors when feeder bands from Hurricane Rita blew over. More than 100 guests, mostly members of the hospitality industry, lounged in areas draped with sheer white chiffon and burlap. The hotel's teak furniture was embellished with custom-made pillows in lime green, amber, and turquoise to represent the three distinct Partida tequilas: blanco, reposado, and anejo. Framed photographs of the Partida estate in Mexico sat on easels throughout the lounge.
Floral arrangements were kept simple, with all-white combinations of dendrobium orchids, lilies, roses, and cymbidiums combined with the agave plant, from which tequila is derived. A splash of color came from the grapefruit, limes, and oranges that filled the clear vases used for the arrangements. Fruit was also carved to hold votives on the tables. Some arrangements incorporated the different-hued tequila bottles; each sat on a crystal base illuminated to match the bottle.
Guests sampled the three tequilas from wineglasses set atop placemats that detailed how the liquor is made. To avoid "one tequila, two tequila, three tequila—floor" syndrome, the hotel's catering department served a hearty menu that included mini crab and cheese quesadillas, beef empanadas, and beef and chicken enchiladas. Guests also feasted on tortilla soup, crumbled-taco salad, whitefish ceviche, chicken and beef fajitas served with Mexican rice, refried beans, vegetable kabobs, and traditional toppings of salsa and guacamole. For dessert, guests enjoyed churros, arroz con leche, and flan.
—Vanessa Goyanes
Photos: Nelson Pizarro/NP Studios (room, gobo)
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