Pepe ‘honoured’ to play alongside Arsenal heroes

first_imgNicolas Pepe has said he was inspired to join Arsenal to emulate his heroes past a present after sealing a move to North London in a club record deal. Pepe joined the Gunners for £72 million ($87m) from Lille in a long-anticipated move, becoming the most expensive acquisition by an English club so far in the transfer window.The 24-year-old winger said it would be an honour to play alongside players he had admired while plying his trade in Ligue 1 as he now moves to a club with a long history of international stars. Article continues below Editors’ Picks Emery out of jail – for now – as brilliant Pepe papers over Arsenal’s cracks What is Manchester United’s ownership situation and how would Kevin Glazer’s sale of shares affect the club? Ox-rated! Dream night in Genk for Liverpool ace after injury nightmare Messi a man for all Champions League seasons – but will this really be Barcelona’s? “When I knew I was coming to Arsenal, I immediately thought of the French guys who play here,” Pepe, and Ivory Coast international raised in France, told the club’s official website .“I thought of [Mesut] Ozil, the world champion, [Alexandre] Lacazette, [Pierre-Emerick] Aubameyang and many more. Of course, these are players who sprang to mind because I used to watch them when I was at Lille.“Also, Lacazette used to play for Lyon and so I have had the opportunity to play against him. It will be an honour to play alongside him.”Pepe was not only influenced by players from his adopted country of France, where he had spent the entirety of his professional career before moving to London.He joins a list of several Ivorians to play for the Gunners, and says they have also offered advice as to how he might make an impact at the Emirates now that he has secured his long-awaited move.“Kolo Toure was with [the Ivory Coast] squad as an assistant coach [at the Africa Cup of Nations],” Pepe added .“He spoke to me a lot about the very high level, how he got to Arsenal and how you always have to work hard and really graft on a daily basis to get right to the very top.“Toure, [Emannuel] Eboue and Gervinho are the major players from the Ivory Coast.“We talk a lot about Gervinho, for example, who played for Lille and ended up at Arsenal, so I am on the same path.“They are definitely examples to us young Ivorians and I hope we will continue to follow these examples.”last_img read more

The Manual’s Favorite Cocktails of 2016

first_img Editors’ Recommendations 6 Classic Gin Cocktail Recipes You Can’t Live Without 7 Fall Cocktail Recipes to Enjoy With Cooler Weather 10 Refreshing Labor Day Cocktail Recipes to Salute the End of Summer Easy 3-Ingredient Cocktails You Can Master We’ve written about a lot of cocktails this year. A lot.From covering various booze-themed holidays to celebrating the history of specific drinks, we’ve shaken, stirred, sipped, and shot just about everything in 2016.Below, we’ve compiled our top ten favorite cocktails from 2016. There’s a little bit for everyone on the list—from hot to cold, shaken to stirred, whiskey to rum—so break out the shaker and mix up what was hopefully one of your favorites, too.Basil Hayden’s Autumn Sour(By Jon Feuersänger Denver, CO)2 parts Basil Hayden’s Bourbon 1 part Fresh Lemon3/4 part Honey2 dashes Apple Cider Vinegar1 dash Angostura Bitters1 sprig of Charred Rosemary (for garnish)*Method:Add all ingredients to a cocktail shaker with ice. Shake vigorously and strain into a rocks glass. Serve neat or on the rocks. Garnish with a sprig of Charred Rosemary.*To char the rosemary sprig, place it over an open flame (either on a grill or stovetop) and rotate for 5-10 seconds until herb begins to smoke and brown slightly.Mischief Night2 parts Sailor Jerry Spiced Rum½ part fresh lemon juice1 part Grade-A Vermont maple syrup1 ½ parts fresh orange juiceSeasonal pilsner (to taste)Method: Build ingredients in empty shaker, add ice, shake and strain into chilled pint glass or desired beer mug (no ice). Top with a seasonal pilsner of your choosing.Barbados Mojito1 bunch fresh mint, stems discarded2 limes, cut into 8 wedges½ cup sugar1 cup pineapple juice1 cup canned crushed pineapple1 cup Allaire rum4 cups ice cubes1 cup club sodaMethod: Stir together pineapple juice, crushed pineapple, and rum. In four glasses, evenly distribute lime wedges, sugar, and mint then muddle together. Add ice, pour rum mixture over top and top with club soda.Chipotle Cocoa Margarita3 Slices of Orange1 Slice of Lemon1/4 oz. Light Agave2 oz. Avión AñejoUnsweetened Cocoa PowderChipotle PowderMethod: Combine ingredients in a shaker with ice, and shake vigorously. Strain into a glass that has been rimmed with a mixture of cocoa powder and chipotle powder, and garnish with an orange twist.Summer 75 Punch(Created by Mixologist Lynnette Marrero, Llama Inn)1 ½ cups Bombay Sapphire Gin1 cup Butterfly Pea Flower Tea Brewed and Chilled3/4 cup St-Germain French Elderflower Liqueur3/4 cup Fresh Lemon Juice3 cups Martini & Rossi ProseccoMethod: Place all ingredients in a punch bowl or pitcher and mix. Add Prosecco. *Tip: Freeze edible flowers in ice and use to chill punch. Serves 10.Ruby Barbecue(Created by mixologist Nick Meyer, Los Angeles)1 ½ ounces Johnnie Walker Double Black1 ½ ounces Grilled Ruby Red Grapefruit Juice*1 ounce Fresh Lemon Juice½ ounce Agave Nectar1 ounce Club SodaGrilled Grapefruit Wedge & Rosemary Sprig garnishMethod: Place all ingredients, except the club soda, in a cocktail shaker filled with ice. Shake vigorously. Add club soda to shaker and strain over fresh ice into a Collins glass. Garnish with a grilled grapefruit wedge*Grilled Ruby Red Grapefruit JuiceCut a Ruby Red Grapefruit into 4 large quarter wedgesPlace wedge fruit side down on a hot grill. Cook for a total of 8, minutes, with each side getting even heatRemove from the grill and rest until coolJuice each quarter and strain for useCrime of Passion(Created by Weston Lou, Hakkasan, NYC)Pulp of 1/2 a Passion Fruit.5 oz Agave Nectar.5 oz Pineapple Juice.75 oz Lime Juice2 Dashes Bob’s Peppermint Bitters75 oz Bird’s Eye Chili Infused Montelobos Mezcal *Method: Add all ingredients to a cocktail shaker. Add fresh ice cubes to shaker and shake until well chilled.  Double strain in a rocks glass over fresh ice cubes.  Garnish with a Pineapple Leaf.*Bird’s Eye Chili-Infused Montelobos Mezcal: Chop up 6 Bird’s Eye Chilis. Add to bottle of Mezcal. Let sit for at least 24 hours (let sit longer if you want the Mezcal spicier). Then strain out chilis.The Bacon Snapper1 ½ parts Bombay Sapphire East Gin4 parts tomato juice¼ parts lemon juice¼ parts soy sauceSmall palm of diced lemongrassPea of wasabiPinch of sea saltPinch of white pepperMethod: Build with ice in a highball. Garnish with lemongrass.Luck of Laphroaig(Created by Tyson Buhler, New York, NY)1 1/2 parts Laphroaig Select1/4 part Sarsaparilla Syrup2 dashes Angostura BittersOrange twistMethod: Combine ingredients in a rocks glass with ice. Garnish with orange twist.Negroni Coffee Swizzle(Created by Naren Young for Dante, pictured).75 oz Del Maguey ‘Vida’1 oz Noilly Prat Ambre.75 oz Meletti Bitter.5 oz Birch Coffee Cold Brew CoffeeMethod: Swizzle with crushed ice in a highball glass. Garnish with five coffee beans. 10 Classic Vodka Cocktail Recipes You Can Mix at Home last_img read more