LOS ANGELES (April 30, 2007) - This Father's Day (June 17, 2007) let Dad reign as he indulges three cocktails created especially for him. Easy Leaf Products, the sole importer and distributor in North America for ORO FINO (edible gold) and ARGENTO FINO (edible silver) product lines, and The Ultimate Barchef Sean Bigley have teamed up to create unique, yet very masculine cocktails for Dear Dad gilded in gold and silver. The cocktails include: The Cucumber Gimlet, The Clermont Kiss and The El Diablo De Oro (recipes are pasted below). Sean Bigley, the mastermind behind the recipes, uses seasonal ingredients to create drinks that are refreshing, eye-catching and the perfect way to relax during a hot June evening.

Though edible gold and silver have been used to gild food and drinks for centuries in countries around the world such as Japan, India and Italy; consumers are just now seeing this hot product trend grow in North America. Since the products are relatively new, the first question most consumers ask is."How much does that cost?" Although the use of these luxurious products may sound expensive, they are actually quite affordable with prices ranging from $21 to $100. The 1 gram gold shaker retails for about $100 and 1 gram silver shaker (approximate retail value $50) gilds about 150 cocktails. For more information on the products or to review a variety of recipes and product images displaying a variety of application idea, please visit Easy Leaf Products' web site at www.easyleafproducts.com.

ABOUT EASY LEAF PRODUCTS
Easy Leaf Product's uniquely packaged line of ORO FINO (23 Karat Genuine Edible Gold) and ARGENTO FINO (Pure Edible Silver) are perfect for gilding martinis, hors d'oeuvres, and petit fours. Imagine.serving a champagne cocktail with the flute rimmed in gold or silver; or creamy soup with petals dancing lightly in the center as a stunning garnish; or, try laying a full sheet of gold or silver leaf on your next platter of Milanese Risotto. The possibilities are simply endless and your guests will be amazed by your shimmering silver or golden-embellished creations.

Until recently edible gold and silver were available only to the professionals. Now, with the use of the cleverly designed and packaged shakers and boxes with bamboo tweezers, every culinary devotee can easily and efficiently adorn food and beverage in their own home. In the pounding process, the metals are beaten until extremely thin. Because gold and silver are so "shiny", they reflect light well and give a certain "glow" that offers the appearance of abundance.

Products are currently available for purchase at a variety of retailers across the nation such as Amen Wardy Home in Aspen; Fancy Flours in Montana; Sinclaire Company in Huntington Beach, California; Cracker LTD and Morry's of Naples in Los Angeles; Gump's e-commerce site and store in San Francisco; Ultimate Bar Chef e-commerce site; and Sur La Table stores, catalog and e-commerce site. Product pricing varies for each retailer, for more information on the products or to find a retailer in your neighborhood, please visit the web site www.easyleafproducts.com. Easy Leaf Products, a division of Neuberg & Neuberg Importers Group, Inc., is based in Los Angeles, CA and is the sole importer and distributor for all ORO FINO and ARGENTO FINO products in North America.

ABOUT SEAN BIGLEY
Sean Bigley, founder of The Ultimate Bar Chef, was raised in Southern California. He relocated to Las Vegas in 1993 to pursue his dream in the art of bartending. Bigley has been married to his wife, Lisa, for 14 years and has two children.

His career started at the Mirage Hotel and Casino in April of 1993 where he worked until becoming an opening team member at Bellagio in 1998. Bigley has attended over 50 seminars, tastings and forums including graduation from the Academy of Spirits and Fine Service, the Bellagio Spirits Academy and the Marie Brizard Forum de Liqueurs in Bordeaux, France.

His cocktails have been published in several magazines such as "I" Magazine, 944 magazine, Cheers magazine, two publications in England, has cocktails and mention in the 2006 edition of the ever-popular Mr. Boston Bar Guide and was most recently mentioned in Wine Enthusiast (October 2006 and December 2006).
Bigley joined the United States Bartenders Guild in 2002 and was elected to council membership in 2003. He currently sits as the General Secretary of the U.S.B.G. Nevada Chapter where he was elected in 2005. He has competed in more than 25 regional, national and international cocktail competitions. Some of the highlights are:

2003 Marie Brizard U.S. Short Drink Competition-Winner
2004 Knob Creek Bourbon Cocktail Competition - Runner-up
2004 Bellagio Cocktail Competition - Runner-up
2005 Belvedere Vodka Cocktail Competition, West Coast - Winner
2005 Belvedere Bartenders Bash International Competition - Runner-up
2005 U.S.B.G. Nevada Chapter annual competition -Winner
2005 U.S.B.G. National Cocktail Competition- Runner-up
2006 Tabasco's Hottest Bartender Cocktail Competition - Top 10 (out of 400 entrants)
2006 Starbucks Liqueur National Ambassador Cocktail Competition - 3rd Place Winner
2007 Shake it Up - Battle of the Mixologists (Nightclub & Bar Show) Top Five Finalist

Bigley has also won awards for Best Technical Performance in the Skyy-Funkin competition as well as the U.S.B.G. National Championship in 2005. For more information on The Ultimate Bar Chef, Sean Bigley, please visit his web site at www.ultimatebarchef.com.

SEAN BIGLEY COCKTAIL RECIPES GARNISHED WITH EASY LEAF PRODUCTS

CUCUMBER GIMLET

1-1/2 oz. Hendrick's Gin
2 T chopped English Cucumber
Juice of ∏ of a fresh lime
ORO FINO (edible gold) or ARGENTO FINO (edible silver) Sprinkles/Fine Powder

In a mixing glass, muddle cucumber with lime juice. Add Gin and ice.
Shake vigorously and strain into a chilled cocktail glass.
Float a thinly sliced cucumber wheel dusted with ORO FINO or ARGENTO FINO for garnish.



CLERMONT KISS

1-1/4 oz. Knob Creek Bourbon
≤ oz. Marie Brizard Crème de Peche Liqueur
2-3 Dashes Fee Brothers Peach Bitters
2 oz. Fresh Sour Mix
10 mint leaves
ORO FINO (edible gold) Sprinkles/Fine Powder

In a mixing glass, muddle mint leaves, bitters and Crème de Peche. Add remaining ingredients with ice and shake well. Strain into a chilled, sugar-rimmed cocktail glass.
To garnish, take a lemon wedge (1/8th of a lemon) and make a slice between the peel and the flesh to stand upright on the edge of the glass. On the top of the lemon wedge, poke a hole and insert a fresh sprig of mint
dusted with ORO FINO Pagliuzze (Fine Powder).



EL DIABLO DE ORO

1-1/2 Partida Reposado Tequila
≤ oz. Marie Brizard Cassis de Bordeaux
Juice of 1 lime
3 oz. Ginger Beer
ORO FINO (edible gold) Sprinkles/Course Grind

Build all ingredients into a tulip or Collins glass. Stir gently and sprinkle with ORO FINO Pagliuzze (course grind). Garnish with a lime wheel on the rim of the glass.