Chilled Magazine - Volume 7 Issue 2 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

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THE MOST

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in the

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BEETS! Mixing with

Rad Red Roots

TEQUILAʼS Big Day

A Renaissance in

RUM Wake Up

COFFEE COCKTAILS SIPPING with

SPIRITS

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RECIPES BY MANNY HINOJOSA PHOTOS BY WENDY WHITE

HIBISCUS KENTUCKY SMASH

THE INTERVENTION

1½ oz. Bourbon

Muddle mint. Add ice and

1 oz. Noilly Prat Rouge

Combine all ingredients

1½ oz. Perfect Purée Sweet Hibiscus

remaining ingredients,

1 oz. Cazadores Añejo

with ice, except bitters.

2 sprigs fresh mint

except club soda. Shake and

1 oz. Perfect Purée Sweet Hibiscus

Shake and serve up in a

squeeze of lime quarter

strain over fresh ice. Top

1 oz. egg white

coupe. Top with chocolate

club soda

with club soda. Garnish with

2 dashes chocolate bitters

bitters, garnish with a

mint and lime.

lemon peel (garnish)

lemon peel and serve.

PASSION & HIBISCUS COLADA

HIBISCUS MARGARITA

Combine all ingredients into a

2 oz. Cazadores Reposado

Combine all ingredients

1 oz. Perfect Purée Sweet Hibiscus

blender and blend until frothy.

1½ oz. Perfect Purée Sweet Hibiscus

with ice. Shake and serve

2 oz. Perfect Purée Passion Colada

Pour and serve.

½ oz. agave nectar

in a margarita glass.

1½ oz. Bacardi Superior Rum

¼ oz. fresh lime juice

½ oz. fresh lime juice

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CONTENTS

VOLUME 7 - ISSUE 2

The Most Interesting Man in the World

His Cinco De Mayo party starts on the 8th of March

Celebrate Cinco de Mayo

Marvelous Modern Margaritas

Savory Rums

Best Sips Born from the Barrel

Beautiful Breakfast

Start a Family Tradition

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features

Grey Goose Introduces Le Melon Vodka

Beer with Attitude

The Magic of Melon

Extreme Brews

Trending from Coast to Coast

Go Green with Absinthe

Wine On Tap

Recipes

And Not Leave Miami

Kabin Lounge, Washington DC

Be A Global Rum Tourist

Hot Spot

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2014. BACARDÍ, THE BAT DEVICE, MANGO FUSION DEVICE AND ITS TRADE DRESS ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTY - 35% ALC. BY VOL. BACARDI.COM

A unique fusion of Mango and Orange Rums

CONTENTS

VOLUME 7 - ISSUE 2

departments Editor’s note

VOLUME 7 - ISSUE 2

EDITOR IN CHIEF Gina Farrell

MARKET EDITOR Anthony Caporale EXECUTIVE EDITORS Vicki Cruz Nicole DiMattei

10 A Message From Jack McGarry

PUBLISHER Jeff Greif

Bottoms up

ASSOCIATE PUBLISHER Thom Meintel

12 14 16

Cool Products Stuff you need to know about Cool bottles – Throw Back Glass How to – Make A Coffee Cocktail

ADVERTISING COORDINATOR Amanda Rodriguez ADVERTISING ASSISTANT Devan Banks Tatiana Pawelec

The locals

20 Bartender Submission Bob Peters 22 Bartender Submission Graziella Nieto 24 Bar Manager Profile Jeff Lyon 26 Brand Profile The Real McCoy Rum 30 Distillery Profile Blue Ridge Distillery 32 VP Profile Diana Pawlik 34 Competition Winner Jared Anderson 36 Competition Bacardi Legacy 38 Brand Owner Profile Zack Kane, Cayrum 42 Spirited Sisters The Angelis Twins 44 Spirited Musician Perry Farrell 46 Spirited Winemaker Kim Crawford

ART DEPARTMENT Daniel Batlle Hali Danielson Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado, Michael Tullipan Megan Eileen McDonough, Clair McLafferty, Cydnee Murray, Lesley Jacobs Solmonson, Michael Nagy, Lynda Calimano

CONTRIBUTORS Jack McGarry, Jacob Tschetter, Jamie Evans, Bob Peters, Rob Easter Paul Artrip, Richard Fri, travelsquire.com PHOTOGRAPHERS Laura Eaton, Wendy White, Chuck Cook, Suzie Pratt, Sara Jordan, Daniel Restrepo, Cherie Rice, Cole Simon, Nico Ricoy Images: Shutterstock.com Cover Image: Roger Snider SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM

Advanced Mixology

50 Drink In History – The Bloody Mary 52 What to Mix Next – Tea 54 The Spirit Moves You – Coffee Rye Bitters 56 Food Know How – Beets 58 Bar Fly – Jamie Evans, Oxley Gin 60 That’s The Spirit – I Know The Winemaker 62 In The Know – Perfect Packaging 64 On Our Radar – Sipping Tequila

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

Mix it up

18 Behind the Maple Bar 40 Celebrity Sippers – The Oscars 48 Buzz Worthy – Cakes Under The Influence 66 Spotlight Launch – Three Olives Coconut Water Vodka 68 Shaking & Stirring – Launches 96 Last Call – Chillin’ with Christopher “Drama” Pfaff

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ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155

CHILLED MAGAZINE Volume 7 - Issue 2 Copyright ©2014 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

EDITOR’S NOTE

VOLUME 7 - ISSUE 2

Photo by Gabi Porter

GUEST EDITOR JACK MCGARRY

The old Irish greeting “top of the morning” is something that gets thrown my way on a regular basis. My American and English friends think that’s how Irish people address one another. While this couldn’t be further from the truth, a mere greeting is not what this issue of Chilled Magazine is celebrating. Instead, we are focusing on morningstyled cocktails and ingredients. I’m particularly delighted to be the Guest Editor for this issue, because morning cocktails represent a significant portion of The Dead Rabbit beverage program. During the 19th century, the “sportingman’s cocktail lounge” would have been a prevalent feature on Lower Broadway, and they would have specialized in Picker Uppers, Fog Cutters, and Corpse Revivers. There was no ibuprofen back in those days, so the old hair of the dog was a perquisite for any successful man with an almighty hangover. There are more cocktail bars in cities like New York and London than ever before, and one of the consequences is that the stigma of drinking cocktails early in the day has been well and truly decimated. In New York City, for example, if you have a brunch cocktail program without a Bloody Mary or Mimosa you ain’t gonna make the grade. Morning cocktails are imperative in a modernday bar, and this issue of Chilled Magazine is here to highlight the state of the art in this field.

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Jack McGarry is co-owner of The Dead Rabbit Grocery & Grog and head bartender who created its extensive historically inspired drinks program. The bar is located in a landmarked 1828 building and named after a street gang of the era. McGarry tested thousands of recipes from the mid-19 century adjusting to account for the contemporary palate, sometimes making 50-70 versions of a single drink before one was deemed the best. The result is a voluminous cocktail menu and the largest selection of Irish whiskeys in New York.

Jack McGarry

SAME GREAT SCOTCH BRAND NEW LOOK

The award-winning Scotch you know and love now has a new look with gorgeous curves, tempting colors and unmistakable style. This timeless design embodies the artistry and craftsmanship that has made DEWAR’S ® WHITE LABEL® the #1 selling Blended Scotch Whisky in the U.S.

COMING SOON ENJOY RESPONSIBLY. ©2014. DEWAR’S, WHITE LABEL, DEWAR’S SIGNATURE, THE TRADE DRESSES, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKIES – EACH 40% ALC. BY VOL.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

AERMATE WINE AERATOR

An innovative way to aerate wine, injecting “microbubbles” into a glass or bottle- a superior method to letting the wine breathe for an extended period of time. Unlocking latent flavors, the Aermate Aerator works on all red and white wines as well as fine liquor and spirits like scotch, bourbon and tequila. aermate.com.

KAUFMANN-MERCANTILE’S BITTERMILK HANDCRAFTED COCKTAIL SYRUPS

Shake up cocktail hour with a trifecta of sweet, sour and bitter notes with these mixers. Add a splash of syrup to your favorite well drink or enhance the flavor of a simple soda water. These mixers make for a balanced, welldeserved cocktail every time. kaufmann-mercantile.com.

COCKTAIL SPINNER

From the drink masters behind the Bar10der comes the Cocktail Spinner- the newest way to mix and serve the perfect cocktail. A total game changer for the home bar, just fill it, spin it, and serve it. quenchproducts.com.

VINEDGE

An innovative new wine spout that allows you to sip and then savor. Different than other wine-preserving tools on the market, VinEdge offers a disposable straw-like piece for convenience and functionality. Available in several colors. vin-edge.com.

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INTRODUC ING SVEDKA MANGO PINEAPPLE A TROPICAL BLEND OF RIPE FILIPINO MANGOES AND JUICY P I N E A P P L E F L AVO R S AVA I L A B L E I N 1 . 75 L , 1 L , 75 0ML , 375 ML A N D 5 0ML

BOTTOMS UP!

COOL BOTTLES

THROW BACK GLASS THE REAL MCCOY RUM

Based on the story of Bill McCoy, the pioneer rum runner of the prohibition era who delivered over two million bottles of rum to NYC speakeasies, The Real McCoy Rum bottle is as authentic as the liquid inside. “We wanted to go with a look that was consistent with that time so we did a lot of research,” says Bailey Pryor, President and CEO. “Funny enough, it was from pictures of federal agents holding bottles that they were about to smash that we got the best sense of what the glass looked like then. We also consulted with glass historians to determine an appropriate bottle for that time.”

DEEP EDDY VODKA

Handcrafted in small batches this “cutting edge brand with the vintage look” dons pin-up girl style “Bettys” on their labels. Deep Eddy is the name of a natural springfed pool where the founders used to swim as kids. The label is reminiscent of vintage advertisements used to depict bombshells taking a dip in Austin’s historically oldest swimming pool. The brands vintage quality fits nicely with their packaging.

KRAKEN RUM

Enter the Kraken. Named after the legendary sea monster that attacked sea ships during the 18th and 19th centuries this semi-squat bottle with two distinctive “earlobe” handles looks like it could be sitting upon a dusty shelf in a Victorian era tavern. The old-style label depicts a large squid-like creature dragging a tiny galleon down to the cold, dark depths.

SAILOR JERRY

Forward to the past. Norman “Sailor Jerry” Collins, the father of old school tattooing, was a master at his craft. The vintage-inspired spiced navy rum bottle featuring the quintessential retro hula girl reveals additional pinup gals, designed by Sailor Jerry, as the liquid empties.

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INTRODUC ING SVEDKA STRAWBERRY LEMONADE A BRIGHT BLEND OF LEMONADE W I T H SW E E T W I L D S T R AW B E R RY F L AVO R S A VA I L A B L E I N 1 .75 L , 1 L , 75 0ML , 375 ML A N D 5 0ML

BOTTOMS UP!

HOW TO

HOW TO MAKE A COFFEE COCKTAIL

COFFEE HAS BEEN A STAPLE AROUND THE WORLD FOR CENTURIES, SO IT WAS ONLY A MATTER OF TIME BEFORE COFFEE AND LIQUOR WERE MERGED INTO A BEAUTIFUL UNION OF CAFFEINATION AND INEBRIATION. COFFEE HAS BECOME SUCH A CENTRAL PART OF OUR LIVES THAT IT WOULD BE NEAR IMPOSSIBLE TO TURN A CORNER AND NOT RUN INTO A COFFEE SHOP. WITHIN THE PAST DECADE COFFEE COCKTAILS HAVE STARTED GETTING MORE ATTENTION.

by Jacob Tschetter

Step 1

Step 2

Choose Your Bean The kind of coffee you choose will have a huge impact on your cocktail, so be mindful of your selection. Each blend has its own unique flavors. In general terms, lighter roasts are more aromatic and also more acidic. Medium roasts tend to be more accessible because they maintain their aromatic nature with slightly less acidity. Dark roasts are typically bolder and a bit more sugary. When choosing a blend, it’s a good idea to consider what kind of liquor you’ll be using.

Choose Your Brew Method On a cold winter day, whether you’ve just finished shoveling snow or just finished your work day, hot coffee cocktails are ideal. But definitely don’t overlook cold brew and coffee infusions. Cold brew coffee provides an extra burst of flavor and less acidity compared to hot coffee. Coffee infusions, on the other hand, give you bolder flavors and more control in your cocktail. * This is a simple method for infusing moonshine with coffee: In a 2-quart jar, add: 2 cups unground coffee beans such as Brooklyn Roasting Company’s Colombia Santa Barbara and 1 bottle Dutch’s Spirits Sugar Wash Moonshine (750ml). Allow to sit for 24 hours, shaking occasionally. Fine-strain into a 750ml bottle and cap tightly.

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Step 3

Choose Your Spirit When picking a liquor, it’s important to find a spirit with flavors that complement your coffee choice. For example, if using a roast with smoky and maple notes, a smoky Islay Scotch like Ardbeg Single Malt will complement and enhance the flavors of the coffee. For light roasts, try less aggressive spirits that won’t overwhelm the delicate coffee aromatics.

JACOB TSCHETTER, also known as The Bearded Alchemist, is a transplant from Madison, WI, who’s made a name for himself as a mixologist in New York City over the past three years. He is currently the Head Mixologist for the NYCbased Beerly Legal Bar Group, and he runs the cocktail programs for The Jeffrey on the Upper East Side, Alewife in Long Island City, and Fools Gold on the Lower East Side.

Photo courtesy Jacob Tschetter

THE BEARD INGREDIENTS

2 oz. Glennfiddich 12-year (Old Pultney Navigator) 1 oz. Drambuie 15 3 oz. Cold Brew Coffee 1/2 oz. Ginger Syrup Dash Mole Bitters

PRO TIPS

PREPARATION

Chicory, cloves, and pecans are amazing little additions you can add to your coffee infusions.

Grapefruit zest can enhance a dark roast without adding an overwhelming amount of acidity.

In a pint glass, add ingredients, fill with ice, shake to chill thoroughly, strain into a pint glass over fresh ice.

Chocolate, cayenne and maple can compliment any cup of coffee, with or without alcohol.

BLACK EYE INGREDIENTS

2 oz. Dutch’s Coffee-Infused Moonshine * See step 2 1/2 oz. Maple Syrup 1/2 oz. Bittermens New Orleans Coffee Liqueur 3/4 oz. Egg Whites Dash Hazelnut bitters PREPARATION

In a mixing tin half-filled with ice, add ingredients, shake until the tin is frosted. Strain into a second mixing tin without ice. Dry shake to build body. Fine-strain into an egg coupe.

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MIX IT UP

BEHIND THE BAR

Behind the

Map le Bar TAP 357 CANADIAN MAPLE RYE WHISKY

Made with grade A Canadian light maple syrup from Quebec and a blend of 3, 5, and 7 year rye whiskies distilled in Canada. This small batch whisky with its rustic, authentic character of rye is complemented by the rich maple notes that is smooth and approachable with less sugar than other flavored whiskies.

CROWN ROYAL MAPLE FINISHED

Stepping into the flavored whisky category with their first flavored offering, Crown Royal Maple brings together their traditional whisky with natural maple flavoring and a maple toasted oak finishing process. This involves soaking the whisky with American oak wood staves and chips that have been toasted to enhance the natural maple characteristics of the wood.

BIRD DOG MAPLE FLAVORED WHISKEY

Made with the finest Kentucky Bourbon Whiskey, aged in white oak barrels, blended with all natural flavors and real maple syrup to create a smooth, easy-drinking whiskey. At 80 proof, Bird Dog Maple Whiskey presents a gentle butterscotch and dark maple taste, perfect straight up, on the rocks or in your favorite cocktail.

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THE SMOOTHNESS TO BLEND IN. THE BACKBONE TO STAND OUT. Sailor Jerry’s blend of Caribbean rums lays down a

smooth-as-hell base for any drink. Meanwhile, its bold spiced character stands out, so even fancy-ass cocktails taste better.

THE LOCALS

BARTENDER SUBMISSION

Bob Peters

Pisces Sushi Bar & Lounge Charlotte, NC From dive to diamond, Bob Peters’ 17-year journey behind the bar has spanned polar opposites. “I got my start at one of Charlotte’s most amazing dive bars,” remembers Peters. “It had the dirtiest bathrooms, pool tables, dart boards, and a dusty fake Christmas tree that no one bothered to ever take down. It was kind of perfect.” Currently at Pisces Sushi Bar & Lounge, a modern, slick, sexy, and always spotless restaurant, Peters notes some obvious differences. “The jellyfish tank that separates the lounge from the restaurant is a mesmerizing cherry on top of the rest of the stylish decor.” His bar program at Pisces aims to educate customers with classics as well as unique craft cocktails made with small batch, boutique liquor. “The goal is to challenge the public’s predetermined ideas of cocktails and expand their palate at the same time,” he says. To bartenders just starting out on their own odysseys, Peters advises, “Buy a nice cocktail book, find an interesting recipe in it, and reproduce it to the best of your ability.” Master that, he counsels, then find a new recipe and repeat. “Always research things or ingredients that you are unfamiliar with, keep learning, have fun, and be passionate.”

Photo courtesy Justin Driscoll

THAI BASIL BLACKBERRY GIN FIZZ INGREDIENTS

1 1/2 oz. Cardinal Barrel Rested Gin 1/2 oz. Simple Syrup 2 oz. of Ginger Ale Fresh Thai Basil One Lime Wedge Six Fresh Blackberries PREPARATION

Muddle one large handful of fresh Thai Basil, one lime wedge, and six fresh blackberries. Shake, double strain, pour over fresh ice, garnish with Thai Basil blossom and a blackberry.

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THE LOCALS

Photo courtesy Electric Lime Productions

BARTENDER SUBMISSION

Graziella Nieto

Beverage Operations Manager JW Marriott Marquis Hotel Dubai, UAE

Catalizador INGREDIENTS

1 1/2 oz. Bacardi Superior Rum 1/2 oz. Martini Bianco Vermouth 1/2 oz. Camomile Tea 1/2 oz. Camomile Syrup 1/2 oz. Fresh Lemon Juice 2 Dashes Angostura Bitters PREPARATION

In a mixing tin half-filled with ice, add ingredients. Shake until the tin is frosted. Strain into a martini glass.

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TGI Friday’s in the Philippines. The world’s tallest hotel in Dubai. The Bacardi Legacy Global Finals in Moscow. Three destinations that couldn’t seem farther apart, yet all are linked by Graziella Nieto’s unique bartending flair. And flair bartending is literally how Nieto got her start five years ago. Today, she manages four signature venues in Dubai’s JW Marriott Marquis Hotel, including Vault, located on the hotel’s top two floors, Tong Tha, an authentic Thai bar and restaurant, Rang Mahal by Michelin star chef Atul Kochar, and Nawwara, their signature Arabic bar and restaurant. “When creating new cocktails, it’s not always about going crazy with how you make the drink or the type of ingredients you use,” Nieto notes. Instead, she counsels restraint: Make something extra ordinary out of the ordinary. “Sometimes we tend to overlook common ingredients because we know how competitive the cocktail culture of the 21st century is, but most of the time simplicity is the key.”

INSPIRED BY THE ISLAND LIFE OF MULTIPLATINUM SINGER-SONGWRITER

KENNY CHESNEY

BLUE CHAIR BAY BREEZE 1 1/2 oz. Blue Chair Bay Coconut Spiced Rum 3/4 oz. Cranberry juice Splash fresh lemon juice 1 pinch ground cinnamon 8-10 mint leaves 1 oz. chilled Light Lager Beer

DIRECTIONS: Shake everything but the mint and beer with ice and strain into a rocks glass, or go straight up into a martini glass. Add beer. Pop on a mint sprig and/or lemon wheel, and breathe deep. You can smell the ocean.

Imported and bottled by Fishbowl Spirits, Rochester, NY. Blue Chair Bay White Rum, 40% ABV, Blue Chair Bay Coconut and Coconut Spiced Rum, 26.5% ABV.

BAR MANAGER PROFILE

Photo courtesy Kristian Melom

THE LOCALS

Jeff Lyon The Third Rail

Jeff Lyon has been bartending for twelve years, but has been in the restaurant business for almost thirty. “I got my start in Minneapolis at a restaurant bar called Bocce. I mostly waited tables there but at some point I lied and told them that I had experience tending bar, so they made me a fill-in bartender.” The bar was mostly about Martinis and Cosmos, but it was the place where Lyon learned the ropes.

He’s been working at Range Restaurant in San Francisco for over six years, the last three as bar manager. “Range is a seasonal American restaurant featuring seasonal, craft cocktails. We’re as known for our well balanced, food-friendly cocktails as we are the amazing food.” He says that he wouldn’t be as passionate about his work if he wasn’t in such a creative, collaborative environment. With dreams of opening his own bar, Jeff partnered with Range’s chef/owner Phil West to open up a bar named Third Rail, after a popular cocktail Jeff created in his first year at Range.

while chatting with the guests in front of me while anticipating the needs of the couple down the bar while monitoring the overall mood of the bar while keeping the money straight and so forth.” What’s his favorite part of being a bartender? “That’s tough to narrow it down to one thing. Most days my favorite part is the social interaction, both with my coworkers and with the customers. In some ways it’s like hosting a cocktail party every night.” His drinks almost always have either bitters, vermouth, or both. “Making cocktails without bitters is like cooking without salt. And vermouth is such a versatile ingredient for extending and binding a cocktail. It’s like Lebowski’s rug: It really ties the room together.”

INGREDIENTS

Lyon’s advice for novice home bartenders is for them to sit at as many bars as possible and chat with a lot of different bartenders. “For the most part, bartenders love to talk about their craft.” He says to pick up a few books as well. “Gary Regan’s Joy of Mixology does a great job categorizing drinks into like types.”

1 1/2 oz. Buffalo Trace bourbon 3/4 oz. Lillet 1/2 oz. Honey syrup (1:1) 1/2 oz. Lemon juice 1/4 oz. Fee’s Indian Orange Bitters

He cites his combination of problem-solving and multi-tasking as his favorite bar-related skills. “At any given moment, I might be making several drinks

Shake and double-strain into a coupe. Garnish with a lemon twist.

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PREPARATION

Third Rail by Jeff Lyon

NOTHING PAIRS BETTER WITH COLD

GET STARTED! STARTWITHSTOLI.COM • Bartender’s Dream Library • Videos & Tasting Notes • Vodka Recipes & Trends • Featured Bartenders SAVOR STOLI® RESPONSIBLY. Stolichnaya® Premium Vodka. 40% Alc./Vol. (80 proof). Distilled from Russian Grain. Stoli Group USA, LLC, New York, NY ©2014 Spirits International, B.V.

THE LOCALS

BRAND PROFILE

By Lesley Jacobs Solmonson Photos courtesy of Baily Pryor and Real McCoy Rums

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eal McCoy rums would not exist if Prohibition hadn’t happened. Introducing one William McCoy, an enterprising fellow who became a bootlegger by happenstance when the 18th Amendment became law. While making a documentary of McCoy’s life as a rum runner, filmmaker Bailey Pryor became fascinated by McCoy’s persona and decided to make a collection of rums that would celebrate the man and the history surrounding him. The Real McCoy rums take their name from the man who gave us the familiar moniker. “While I was perusing this documentary film, I came up with the idea of the rum,” says Pryor. “The story is such a great part of American history that very few people know about. When people think about Prohibition they always think about Al Capone and Chicago and things like that but the reality is there was this huge component that happened out at sea and it was referred to by the coast guard as the rum war at sea.” Indeed, McCoy managed to “maintain a moral character,” as Pryor puts it, by keeping his ship outside U.S. waters, making buyers come to him for the booze. As Prohibition cast its shadow across the country, people were already reeling from the economic effects caused by the end of World War I. The short but extreme Depression of 19201921 affected millions, including Bill McCoy, who was a boat designer and builder by trade. Unable to find work, he did what any clever businessman would do, he created work for himself. He sailed his own ships into international waters which at that time were only three miles offshore from the U.S. From that vantage point he sold high

quality booze to eager buyers, all the while staying away from mob influence and making his own rules. In this way, McCoy never technically broke the law and his unadulterated product made him a rich man, even though he only ran rum for about three years. Pryor was especially attracted to McCoy because he was essentially a good man trying to get by even if it essentially meant being a criminal. These core events were key to Pryor as he embarked on making the Real McCoy rum because “for any brand to be successful, I think one very important component is you have to have a great brand story - and the story of McCoy is that.” Indeed, McCoy was named Public Enemy #1, even though he didn’t officially break any laws. The truth is that he embarrassed the government with his flouting of authority, so much so that they crossed into international waters - breaking their own laws - to capture him. In the end, he gave up and pleaded guilty, but only on the terms that his crew and family would be free of prosecution. He got off with nine months of “jail time,”which consisted of staying at a little inn near the police department. In creating the brand, Pryor saw the logic in using the term “the real McCoy,” an apt name for a rum of Prohibitionpedigree. In truth, the phrase probably arose some time before, but Willam McCoy’s notoriety (he was on the cover of Ripley’s Believe It or Not) and principles (never cutting his spirits, always being reliable) made the title stick.

WILLIAM McCOY

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THE LOCALS

BRAND PROFILE

“One of my biggest goals was to make something that lived up to McCoy’s past, to his name.”

While researching the film, Pryor discovered that the majority of McCoy’s rum came from Barbados, so when the time came for Pryor to bottle his own, he did some back tracking. Located on the island of Barbados, Four Square Distillery is run by the Seale Family, whose distilling history reaches back five generations. The company is completely family owned, thus not beholden to some conglomerate’s ideas. This was the kind of mindset that Pryor, who had no previous experience in the liquor industry, wanted to find. Four Square has helped Pryor realize his goal of creating a rum that tastes much like it would have in McCoy’s time, even going so far as to source wood that is consistent with the 1920s. Accuracy even crossed over to bottle design. Pryor consulted glass historians and manufacturers to ensure that the glass style was appropriate to the era. Likewise, thanks to trips to archives in Barbados, Pryor’s team was able to capture the feel of the period in both the label design, as well as the advertising, with the hope of transporting the consumer to a unique place in time. As one might suspect from the above examples, Pryor was quite clear about his goals. He notes, without braggadocio, that his film earned five Emmy’s, more than any documentary had ever earned at one time. So, when he embarked on his rum, he intended to maintain those standards. “One of my biggest goals was to make something that lived up to McCoy’s past, to his name,” Pryor explains, “We could have made

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some cheap crap and slapped the label on it and said ‘here you go, the real McCoy’, but we chose absolutely not to do that. We invested a great amount of money and time, five years, before selling the first bottle.” All this research, from the flavor profile of the product to its presentation, has paid off, winning the Real McCoy rums dozens of awards, including a 5-star rating from Difford’s Guide and 12 gold medals in major rum competitions. Like McCoy, Bailey Pryor and his company have exacting standards, all of which came into play when creating the family of Real McCoy rums. Currently, the company has a white rum that is aged for three years then filtered, a 5-year rum, which was the first product they made, and a 12-year rum that is soon to be introduced in the market place. The rums are equally suited for sipping and mixing. Indeed, Pryor is proud to state that they snuck one of their rums into a Scotch tasting and the tasters chose the rum over the real competitors. But, awards and accolades aside, the core of this brand is pride in craftsmanship and a commitment to celebrate its namesake. William McCoy was a hero to Americans not only because he supplied them with booze, but because he was a man of his word, who never cut corners and who simply did what he did, without hurting a soul, in order to survive. The Real McCoy rum celebrates that American can-do spirit. As Pryor explains, “We wanted a product, when you took a sip of it, you could absolutely connect with that history.”

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Once only a drink for banditos and rancheros, now everyone can experience the ultimate outlaw beverage, Tres Hombres Margarita! A perfectly blended fusion of Pura Vida Silver, Reposado and Añejo Tequilas, this incredible elixir is triple-distilled in small batches, giving Pura Vida craft tequila a more luxurious taste, rich with the flavor of private estate-grown pure blue agave. Combined with fresh squeezed lime juice, premium orange liqueur and organic agave nectar, Pura Vida takes the ordinary margarita hostage and transforms it into an uber-mack-daddy of a cocktail that's armed and dangerous…and wanted in all fifty states. ©2014 PURA VIDA TEQUILA COMPANY - ESTATE GROWN, DISTILLED AND HAND BOTTLED - IMPORTED BY PURA VIDA TEQUILA COMPANY, HOUSTON, TX. - 40% ALC./VOL.

THE LOCALS

DISTILLERY PROFILE

BLUE RIDGE

DISTILLERY

DEFIANT

AMERICAN Single Malt Whisky

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Diving to DepthsNoWhere Whisky Has Gone Before ways. “The name Defiant came from the company that inspired the whisky,” says Ferris. The nature of their business is dangerous and very often requires the Defiant crew to perform tasks many find inconceivable or impossible and at depths that very few have ever ventured. The Blue Ridge team has just as much passion for whisky as they do for ship salvaging. “The spirit, passion and dedication that accompanies the crew is the foundation for Defiant Whisky and their quest to create the finest single malt whisky in the world.”

By Christopher Osburn Photos courtesy Blue Ridge Distillery

ucked into the base of the Blue Ridge Mountains in Golden Valley, North Carolina, Blue Ridge Distilling and its founder Tim Ferris are on a quest to “create the finest single malt in the world.” The facility that houses the distillery was originally not intended for the distillation of spirits, it was built to house deep-sea diving equipment. Ferris and his team aren’t just involved in the distilling world, they are also international emergency response heavy-ship salvors. Ferris travels the world as a deep-sea diver and has visited countless distilleries during his journeys while finding inspiration along the way. “Blue Ridge Distilling Co. was founded on the passion to create the finest spirits known to man and the discovery of how to make them even better. Defiant American Single Malt Whisky is Blue Ridge Distilling Company’s premier spirit on the market and the only spirit we are currently crafting,” says Ferris. His other venture, Defiant Marine, is in the business of ship salvage consultation, deep sea commercial diving, heavy rigging and emergency and environmental disaster response. The whisky the distillery currently produces has a strong connection to the crew’s hard working, seafaring

It’s well known that a pure, clean water source is the most important factor when determining where to build a distillery and the basin of the Blue Ridge Mountains is the perfect spot. No one knows more about water than Tim Ferris. He’s spent much of his life on and around it so it’s safe to say he knows what he’s doing. Ferris believes that grain, yeast and oak selection are just as important as water, though. “Passion for spirit making and competence are among a few of the invisible ingredients required. Defiant single malt is a perfect marriage of all these elements.” The main questions surrounding Defiant is: What exactly makes this whisky different from others on the market? “Everything,” says Ferris. “Try it and you will taste the difference that comes from passionately hand-crafting a whisky that is superior in color, taste, complexity, palatability and smoothness. The highest quality ingredients and equipment are used in its creation.” With only four natural ingredients, there is no need for artificial flavors or colors. “Defiant whisky is what whisky is supposed to taste like. No harsh bite or aftertaste, no need to cover it up with mixers or ice. It’s simply exquisite and stands on it’s own above the rest.” CHILLEDMAGAZINE.COM

THE LOCALS

VP PROFILE

Di an a Pawl ik Svedka Vodka M a k i ng H e r s e l f U nc o m f o rta b l e E v e ry Day Photos courtesy of Mark Mann

MUST MIX

Diana's Favorite INGREDIENTS 1 1/2 Part Svedka Clementine 1 Part Sour Mix 1 Part Orange Juice 1/2 Part Pomegranate Grenadine PREPARATION Build in a Highball glass by combining all ingredients except grenadine. Mix well over ice and then drop grenadine by pouring a steady stream down the side of the glass and allowing it to fall to the bottom of the glass. For pomegranate grenadine- dissolve 1 part sugar in 1 part pomegranate juice. Top with fresh pomegranate seeds.

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Diana Pawlik

has worked for Constellation Brands for the last 13 years. The road to her job as Vice President of Spirits and Global Imports for Svedka Vodka was filled with many different stops along the way. “Previous to Constellation, I worked in fashion retail and I worked with a Canadian fashion company that took me to China,” says Pawlik. “When I was in Asia, I also worked with many companies in retail beyond fashion, like with Hallmark greeting cards, which provided a very diverse path exposure, building my experience to date.” At Svedka, Pawlik has the task of marketing the ever extending flavor portfolio. Up until two years ago, Svedka only had a few core flavors. They started with five and have expanded to ten, with more on the horizon. “For us it was about diversifying our portfolio beyond 80 proof,” she says. Their goal is to become viable participants in the flavored vodka category. “That being said, 80 proof is the core of our business, the hub of our business, but the portfolio was in need of being re-energized and diversifying itself.” Familiarity is the name of the game. Vodka companies need to create flavors that are both compelling and have mass appeal. “I think there is a lot of energy around these sort of esoteric, quirky flavors, which are interesting, but their usage and adaptability is more limited.” For Svedka, the trick was to strike a cord with the addition of something new and exciting that consumers can still relate to. “Our two new flavors, Strawberry Lemonade, which strikes a nostalgic cord, and has berries which are just so popular with consumers right now and Mango Pineapple, well mango is really the new peach.” These flavors are all ready to pour and go. “So you can have a mango pineapple with a soda, you don’t have to build a complex cocktail.”

A large part of marketing is setting goals and milestones that you hope you attain. “I think what I’m most proud of across the board is being able to step back and take a look at things and approach them in a way that can make a meaningful impact in a very short time,” says Pawlik. “A lot of that is really based on the people I find to work on my team. I think for me, it’s really about pulling the right people together and empowering them to just focus, brainstorm, corroborate, motivate, for the bigger goals.” Pawlik has advice for young people who are interested in getting into the marketing field. “Be open to diversifying. There is a lot that I didn’t know and wouldn’t have known if I didn’t open up to new opportunities, new segments, new products.” She says that she’s surprised that things she learned while working with greeting cards translated to her career with vodka. “Who knew that things that I learned in fashion or wine would apply to vodka or vise versa?” You need to have an open mind and the ability to stretch your imagination as far as it can go. “I think that’s how I get out of bed in the morning. How am I going to make myself uncomfortable today?” At Svedka, quality for value is extremely important. “The connotation of the brand from the beginning was cheap chic, and it had an edginess and a cultural appeal all along.” They are known for being the imported Swedish Vodka that is very clean, high quality with a very reasonable price point. “There are lots of domestic vodkas at the same price point that I don’t think could challenge our quality. And then there are the imports with high quality but they command a higher dollar from the consumer. So, it’s really about that sweet spot that Svedka Vodka secured.” CHILLEDMAGAZINE.COM

THE LOCALS

COMPETITION WINNER

PAVAN SANGRIA CHALLENGE WINNER

JARED ANDERSON

By Christopher Osburn, Photos courtesy of Jennifer Mitchell Photography Jared Anderson says nightlife has always been in his blood. “I’m an owl. I enjoy my drinks so bartending just seemed to be the right choice.” He started, like most, as a bar-back, and worked his way through the ranks to bar manager. “I left management to get back to what I love: Slinging drinks and having bar talk.” He currently works at two San Francisco area bars, 15 Romolo and Comstock Saloon. “15 Romolo has been my home for five years and Comstock I’ve been at for just a few.” He finds the balance between the two comforting. “15 Romolo is a little more on the new side of craft cocktails and keeps me coming up with fun drinks and Comstock keeps me in touch with the classics and helps me fine tune my craft.” Anderson recently won the Pavan Sangria Challenge Finals, a national cocktail competition that was held in New York City. The victory won him an all-expense paid trip to Iceland. “The last round in NYC was a challenge,” says Anderson. “The competition was incredible.” He’s still blown away that he was awarded victory in this intense competition. “When Gaz (Regan) said my name it took a second to sink in. I don’t think it will really hit me until I’m packing my bags for Iceland.”

He says that the “Baked Alaska” was inspired by adventure. “I wanted to recreate that feeling that comes after a long hike in the snow or a day on the slopes when you are back at the ski lodge peeling off all your gear, curling up next to the fire and reflecting on your day with a hot drink. That’s one of my favorite moments and was really my source of inspiration.” CHILLED MAGAZINE

MUST MIX

WINNING COCKTAIL

BAKED ALASKA

INGREDIENTS 1 1/2 oz. Pavan liqueur 1 oz. Apple juiceÂ 1 oz. Spiced apple butter * 2 1/2 oz. Chardonnay 1/2 oz. Lemon Hart Demerara Rum 151 proof 1 oz. hot water PREPARATION Pour the rum into the glass and ignite it with a match. In a separate glass, mix all other ingredients. Next, carefully strain liquid over the burning rum. Garnish with an orange twist. *For apple butter you can simply make by reducing fresh apples with water, cider vinegar, and spices; or for a quick and easy solution, you can find it at most food stores and farmers markets.

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Bacardi L egacy Finalists

THE LOCALS

COMPETITION WINNERS

Photos Courtesy Bacardi USA

BACARDI AND THE UNITED STATES BARTENDERS GUILD (USBG) HOST THE FOURTH ANNUAL USBG LEGACY MIAMI REGIONAL COCKTAIL SHOWCASE. CHECK OUT THE FINALISTS FROM NEW YORK, MIAMI, AND SAN FRANCISCO REGIONAL LEGACY COCKTAIL SHOWCASES. CONGRATULATIONS TO ALL THE FINALISTS WHO COMPETED TO REPRESENT THE U.S. IN THE GLOBAL USBG LEGACY COCKTAIL SHOWCASE IN MAY.

SAN FRANCISCO Finalist Trent Simpson

“Bacardi Superior has a dark and robust character that mingles with Averna and is accentuated with froth and citrus,” Simpson explains. “A great bartender needs to be brave and daring, with the audacity to make something bold.”

Stormy Legacy INGREDIENTS

1 Part BACARDÍ Superior 1/2 Part Averna 1/2 Part Lime Juice 1 Part Egg White 1 Part Ginger Beer (to fill) 1 Orange Twist (for garnish) PREPARATION

Combine ingredients minus ginger beer in mixing tin. Dry shake vigorously. Add ice and shake again. Strain into double old fashioned glass with large (2” x2”) ice cube. Add ginger beer. Express essence of orange peel over glass and set inside.

Finalist Andrew Meltzer

“My cocktail is inspired by my whiskey drinking clientele,” notes Meltzer. “Many of these people think of rum as a spirit only used for sweet and sour drinks, so Sunset Park is intended to be their stepping stone.”

Sunset Park INGREDIENTS

1/2 Part BACARDÍ Superior 1 Part BACARDÍ 8 year 1/2 Part Amaro Ciociaro 1/4 Part Cardamaro 1 Dash Angostura bitters Orange peel (for garnish) PREPARATION

Finalists with David and Matt

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In a chilled mixing glass, combine ingredients, add ice, stir. Strain into a chilled martini glass. Garnish with the orange peel.

MIAMI Finalist Isaac Grillo

“My inspiration is really taking the farm to glass approach,” says Grillo. “I used simple ingredients that are available worldwide, and selected them for their distinct flavors and how fresh and light they can be.”

Finalist Nick Nistico

Nistico observes, “This cocktail embodies my culinarydriven style while keeping up with the current industry trend of sherry cocktails. It is bright, vibrant, and pairs well with food, yet has flavor and character to satisfy even the most particular pallet.”

Green Dream

Snap Apple

INGREDIENTS:

INGREDIENTS

2 Parts BACARDÍ Superior 3/4 Part Amontillado Sherry 1 Part Sugar Snap Pea Juice 1 1/2 Parts Lime Syrup 1 Dash Malden Sea Salt Lemon Essence

1 1/2 Parts BACARDÍ Superior 3/4 Part Fresh Kiwi 3/4 Part Green Apple Purée 3/4 Part Fresh Lime Juice 3/4 Part Simple Syrup 1 Part Spicy Ginger Beer

PREPARATION

Place fresh kiwi, sour green apple purée, lime, sugar, and Bacardi all in shaker with large shaking ice so there is little dilution. Strain ingredients over crushed ice in Collins glass and top with ginger beer. Garnish with kiwi chips candied in sour green apple juice.

Build all ingredients in a shaker. Hard shake and strain. Garnish with sugar snap peas on a pick and a lemon twist that is then discarded.

NEW YORK Finalist Julie Renee Williams

Finalist Roberto Rosa

“I was thinking about one of the first cocktails I learned upon my arrival to NYC, the New York Sour,” Williams remembers. “It was so elegantly simple and made me feel a connection to the city.”

Using the poem “Mi Libro de Cuba” by Puerto Rican writer Lola Rodriguez de Tio as an inspiration, I decided to create a cocktail that paid tribute to PR’s contribution to the Bacardi legacy,” states Rosa.

Back in a New York Groove

La Otra Ala

INGREDIENTS

1 1/2 Parts BACARDÍ Superior 3/4 Part Lime Juice 3/4 Part Oregeat 1/2 Part Dry Red Wine 1 Lime Wheel

PREPARATION

Shake, then fine-strain into a double rocks glass over Kold Draft ice, and finish with a red wine float.

PREPARATION

1 Part BACARDÍ Superior 1/2 Part Galliano 1 1/2 Parts Pineapple Juice 1 Part Egg White 1 Barspoon Vanilla Syrup 3 Dashes Peychaud’s Bitters

Add all ingredients except the bitters to a shaker and dry shake. Add ice, shake again. Double strain into a chilled coupe glass. Float star anise towards the rim. Add three drops of bitters and with a tip shape into a stripe to represent the Puerto Rican flag.

AND THE UNITED STATES WINNER IS…

Boston native Naomi Levy, WITH HER GUAYABA ARABICA, WAS NAMED WINNER OF THE UNITES STATES QUALIFYING SHOWCASE. LEVY WILL REPRESENT THE U.S. DURING THE GLOBAL FINALS IN MOSCOW THIS MAY TO COMPETE AGAINST GLOBAL WINNERS FROM THE UNITED KINGDOM, AFRICA, THE EUROPEAN UNION, AND ASIA. CONGRATULATIONS, NAOMI!

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THE LOCALS

BRAND OWNER PROFILE

CAYRUM

The Original Chillixer By Chirstopher Osburn, Photo courtesy of Cayrum Mama Juana is a traditional alcoholic drink in the Dominican Republic made from rum as well as various other ingredients including sticks, roots, syrups, fruits and various spices. The starting point is a silver rum and a large glass wine jug. From there, each person adds their own ingredients and flavors. Zach Kane and his family came up with their own version almost ten years ago while staying at their vacation home in Cabarete. Originally called Chillixer, the drink is now called Cayrum. “After going to the DR for a while we decided to come up with our own family recipe,” says Cayrum co-founder Kane. “We really enjoy the flavor profile of honey and ginger not to mention its health benefits.” Kane and his father got some ginger and honey at the local market, chopped it up and added it to a jug of rum before letting it sit for a few hours. “When we all tried it for the first time we fell in love and named it Chillixer since the house is called Villa Chillax.” As time passed, they discovered that their concoction got better the longer it sat. “It became a staple at the beach house and then something we brought to the U.S. and made for fun. We had no intention whatsoever to sell Chillixer. It was just for us and our friends. We had it for parties, birthdays, BBQ’s, holidays and, most importantly, Sunday family dinner.” It wasn’t until Kane and his future wife’s engagement party that selling their creation became a viable option. “At this party every single person enjoyed Chillixer whether it was neat, on the rocks, ginger ale or as a chilled shot.” Their friends pushed them to try their hand at making and marketing the product. “After a few years, lots of taste tests, stacks of government paperwork, a little googling and name change later, Cayrum rolled into the market.” Most of Kane’s experience in the world of fine beverages is as a consumer. “I have been a bartender here and there, but neither me nor my father have any experience in the manufacturing/production side of

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spirits. We started learning about six years ago when we began this process and have had a crash course in the spirits world.” Kane says that he and his co-founder father learn something new about the business of fine beverages every single day. “As long as we don’t make the same mistake twice it’s all good. That’s the only way to learn. We do sometimes just stop and take a minute and find it amazing of what we have learned in the past six years.” Cayrum hopes to set itself apart from other rums on the market because it’s completely natural. “When we say Cayrum is infused with all natural ginger and honey…that’s it.” The ginger root is hand sliced and the honey comes from the local market near the distillery. “That was the only way we would go forward. When we started the process to find a production location we would talk to people about the product and instead of letting it infuse they wanted to just add flavorings to it to avoid the whole process of infusing. It was too long for them and they could do it faster the artificial way.” While Cayrum is a rum, it tastes nothing like a rum. The subtle honey and ginger notes pair well with a myriad of cocktails and it gets its robust flavor from aging in used Kentucky oak bourbon barrels. “We make great classic cocktails, we mix well with beer in what’s called ‘Hoptails,’ mix great with silver tequila in margaritas, shots and of course the standard rum drinks but with a better flavor profile.” Kane has a hard time picking his favorite cocktail to make using Cayrum. “I feel like you’re asking which kid is my favorite. That’s a tough one.” He says a cocktail that his sister created is his favorite. “The Spicy Kiki, which was named by her and after her party time alter ego. It’s built like a Mojito but instead of mint you muddle fresh cilantro and a couple thin slices of Serrano peppers. The honey adds a nice sweetness to it instead of simple syrup and you get freshness of cilantro and a nice spice from the peppers that combines with the ginger in Cayrum.”

When we say

Cayrum

is infused with all natural ginger and

honey... thatâ&#x20AC;&#x2122;s it.

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MIX IT UP

CELEBRITY SIPPERS

WHAT ARE THIS YEARS OSCAR WINNERS AND NOMINEES DRINKING? CHECK IT OUT. AMY ADAMS Nominated for best actress in a leading role for American Hustle, Adams brings back the deep-V Style in her 70’s era film. She says, “I was like, whoa, there could be a drinking game with how close it comes to my nipple, every time you think you see something, people would be, literally, really drunk.”

MATTHEW McCONAUGHEY Best actor in a leading role this year, McConaughey for Dallas Buyers Club says he was eating fish and veggies three times a day, “and I drank my wine at night, and I was losing three and a half pounds a week,” of his 47 pound weight loss for the role.

CATE BLANCHETT Best actress in a leading role for Woody Allen’s latest, Blue Jasmine, says “I drank way too much wine sitting in restaurants by myself,” of her role.

JARED LETO Best actor in a supporting role for Dallas Buyers Club dropped 30 pounds to play a transsexual battling AIDS, says, “I don’t drink, smoke or do drugs.”

CHRISTIAN BALE Nominee for American Hustle has said, “I love to smoke when I drink, but then I also love to go running like crazy and the two don’t go well together. Running is a great cure for a hangover.”

LUPITA NYONG’O Best actress in a supporting role for 12 Years A Slave was spotted sipping Perrier-Jouet Champagne at the Women in Film PreOscar Cocktail Party.

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THE LOCALS

SPIRITED SISTERS

up For

Whatever

Happens Next

By Ariana Fekett Photos courtesy of Zac Poor

emember the Bud Light commercial that aired during the SuperBowl? It was a larger-than-life series of events chock full of celebrities—Don Cheadle with a llama, Reggie Watts singing in a limo, and Arnold Schwarzenegger playing a badass table tennis match with a guy named Ian Rappaport who, when the spirited game ends, finds himself in the middle of a rock concert with One Republic. The two lovely ladies who escorted Ian on this journey? Those were the Angelis twins. Alix and Kris Angelis are both performers. Alix works primarily as an actor and screenwriter, and Kris is a singer/songwriter. They’re both talented and both successful; but when they landed the Bud Light commercial, it opened whole new doors. When the spot aired, Alix and Kris were sitting quietly in a bar waiting for some friends. They watched the footage alone, quietly sipping their Bud Lights in

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anticipation. They couldn’t wait to talk about it. The super secret production had been totally under wraps. But once it was out, it was out, and their phones exploded with loving response. Since then, the commercial has gotten nearly eighteen million hits on YouTube. And they’ve met the exposure with tremendous gratitude. The sisters love working together, and they’re busily endeavoring to make new strides. They recently shot an episode of Rake with Greg Kinnear, which will be airing in April, and they’ve booked yet another commercial that they can’t talk about yet. Individually, they’re creatively thriving. Kris’s most recent album, “The Left Atrium,” was awarded Best Female Album in the 2013 LA Music Critics Awards. The album has a buoyant quality, and the sweetness and power of the vocals, the instrumentation, and satisfying melodies, demonstrate Kris’s soul and skill. She’s looking forward to going on tour in Europe in April with her producer. She’ll be playing, exploring, and will also be recording music for her new album.

While Kris is in Europe, Alix will be in L.A. working on projects. She’s excited to be busy and keeping up the momentum in what has been an awesome and fulfilling year. In October of 2013, Alix won Best Actress in the Malibu Film Festival for her role in the short film, “An Engagement,” which she also wrote. She was inspired by her fears while writing the script, and funnily enough (and in a very L.A. way), the idea for the film came to her while she was in traffic. It was a dream to create her own work; after studying at NYU’s Tisch School, and honing her craft in the theater and on film, she was thrilled to get to collaborate with people she admires.

When asked what they enjoyed doing in their spare time, Alix and Kris didn’t really have an answer because they’re so active. Their excitement for work, and for their lives, is palpable. And there’s no shortage of fun; they love their work, the people they meet, their collaborators, and all of the press and events involved in their lifestyle. Foremost, they’re grateful for the opportunity to pursue their art. They’re living their own personal dreams. And to celebrate, next time they’re in New York, the ladies are going to meet up with Ian Rappaport and share a toast with him and his twin.

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THE LOCALS

SPIRITED MUSICIAN

DIAMONDS ARE FOREVER By Christopher Osburn Photos Courtesy of Dobel Tequila

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FROM FRANK SINATRA’S AFFINITY FOR JACK DANIELS TO KID ROCK’S LOVE FOR JIM BEAM, SPIRITS HAVE ALWAYS HAD A PLACE IN THE HEARTS OF MUSICIANS. PERRY FARRELL KNOWS THAT MORE THAN MOST. FARRELL IS THE INTENSE, RINGMASTERLIKE, OUT-OF-THIS-WORLD TALENTED LEAD SINGER OF THE ALTERNATIVE ROCK BAND JANE’S ADDICTION. HE’S BEEN IN THE MUSIC BUSINESS FOR OVER THIRTY YEARS AND HAS FRONTED THE BANDS PORNO FOR PYROS, SATELLITE PARTY AND PSI COM. FARRELL ALSO, ALONG WITH TED GARDENER AND MARC GEIGER, FOUNDED THE NOW FAMOUS, ANNUAL LOLLAPALOOZA MUSIC FESTIVAL IN CHICAGO.

Farrell’s newest endeavor is as spokesman for Maestro Dobel Diamond Tequila. “I’m in the entertainment business, so I’ve come to appreciate people who drink, I like to get together with people who know how to have a good time,” says Farrell. He says he enjoys opening up a bottle and asking if anybody wants some. “Dobel always helps me bring people together. Everyone always says, ‘yeah I’ll do a shot’ and I stop and say no.” Farrell has more respect for the spirit than that. “This is sipping tequila, you can shoot if you want but it’s even better when you sip it.” At Lollapalooza last year everyone around him was going crazy for Dobel. “I had friends there drinking Perry’s Pear Cider, which I thought was really cool.” Maestro Dobel Diamond Tequila is the first ever multi-aged clear tequila. Named after the company’s founder Juan Domingo Beckmann Legoretta, Dobel is distilled from 100% blue agave in the Jalisco region in Mexico. The reason for the diamond in the name is because the tequila is diamond filtered, aged in oak casks from Hungary and bottled in very small batches. The luxury doesn’t end with the flavor, though. The vintage packaging includes a stopper and an apothecary style bottle covered in classic font that pays tribute to the tequila of days gone by. The estate that the specific bottle originated in is listed on the bottle’s neck as well as the date it was bottled and the signature of Señor Dobel, the Master Blender. Farrell’s involvement with Dobel began when he was approached by his manager. “I was performing in New York and he hooked me up with a friend of his named Al, who knew the guys over at Dobel.” He saw a lot of celebrities and personalities align themselves with liquor, but he needed to make sure that he believed in the product, before anything else. “Of course, with music, liquor and tunes go hand in hand, so I tried the tequila and I was very impressed. It’s so smooth and it’s great to amp me up before a show. It’s a brand that’s very close to my heart and now, it’s all I drink and it’s all I serve my friends.”

For many years, Farrell thought that tequila was only something to take a shot of, never sip. “When I started working with Dobel, I started to appreciate drinking tequila, quality tequila…you know? You don’t need much with Dobel, it’s got such a nice flavor. I drink it on the rocks at rehearsals and during shows.” Farrell doesn’t think that you need a lot of extra ingredients to appreciate a cocktail made with Dobel. “Well, I really enjoy making fresh juices at home, they go great with Dobel and are delicious. See, with Dobel you don’t need any of that cocktail mixer crap, it’s good with some fresh vegetable or fruit juice. I use the juicer in my kitchen, it’s very easy.” He says that one of the aspects of Dobel that he enjoys the most is the slight vanilla flavor. “It was made in oak casks by maestros, as they call themselves. Masters... master tequila makers. It’s a really different and edgy concept…the taste is something that is very unique and new in the world of tequila.” Farrell doesn’t have to find a reason to love Dobel. He imbibes tequila over other spirits because that’s just what he likes. “This brand is quality, man. I mean I’ve tasted some other spirits that don’t even compare. Dobel is for the person who enjoys a quality drink, real, quality tequila.”

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THE LOCALS

SPIRITED WINEMAKER

KIM CRAWFORD WINES

UNDO ORDINARY By Christopher Osburn Photos Courtesy of Kim Crawford Winery

On The House

Artisan popcorn maker, Populence, partnered with wine producer Kim Crawford to introduce wine-infused popcorn. Flavors include Sauvignon Blanc Lemon and Pinot Noir Chocolate Drizzle.

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How does one undo ordinary?

That’s what the people behind New Zealand’s Kim Crawford Wines recent advertising campaign wanted to find out. Photographer Miles Aldridge was tasked to take photos of models and attendees during the live “Undo Ordinary” event for use in Kim Crawford’s new advertising campaign. “The ads feature bright colors, whimsical imagery and provocative scenarios in which wine is enjoyed by real guests to exemplify the brand’s vivacious personality,” says Nila Vermiglia, Global Marketing Director of New Zealand for Constellation Brands. The event consisted of six teams of young designers from Whitecliffe College of Arts and Design. Their job was to create clothing inspired by one of six Kim Crawford wine varieties. They were mentored by internationally respected designer Adrian Hailwood and the final designs were revealed at New Zealand Fashion Week in September. All of this was recorded in webisodes that can be found on Vimeo and Youtube. Kim Crawford Wines was founded in 1996 by husband and wife team Kim and Erica Crawford. It’s one of New Zealand’s first “virtual wineries.” Winemaker Kim Crawford purchased his grapes from contract growers and contracted his wine to be made at other wineries. “In the beginning of 2000, the Crawford’s leased a state-ofthe-art winery in Marlborough, so that they could pick grapes at optimum ripeness without the restrictions of processing facilities, and shortly thereafter, bought vineyards to secure their grape supply as worldwide demand for Marlborough wines soared,” says Vermiglia. “Kim Crawford was ahead of its time and among the first to put its full line of wines under screw cap closures. Today, its Sauvignon Blanc is one of the most beloved New Zealand wines enjoyed around the world.”

and logo,” says Kastner. The end result of the process is a flexible wine sleeve that moves and shapes to fit perfectly on a regular wine bottle. “After storing in the freezer for a few hours, the sleeve’s custom gel packs will preserve the bottle’s chilled temperature for up to an hour on the table.” Vermiglia describes the design as a piece of jewelry adorning the bottle. “It’s a fabulous new way to show off the iconic Kim Crawford logo and a great conversation starter on the table.” Kastner got involved with Kim Crawford Wines because of their history of innovation. “The brand has also supported designers in the past, ranging from fashion to fine art, and that appealed to me. When we first began speaking, we wanted to find a wine problem and solve it. I thought critically about how we keep white wines, like their Sauvignon Blanc, chilled in the fridge but wind up losing that optimal temperature when removed for convenient pouring. We wanted to develop a way to feature the bottle at the table while still keeping it at an ideal temperature, as ice buckets can be messy and typical wine sleeves are bulky and conceal the bottle.”

Kim Crawford Cooling Sleeve designed by Martin Kastner.

In the past few years, Kim Crawford has become as famous for putting their footprints in the world of fashion as their wines. “In addition to sponsoring fashion events including New York City Fashion Week and Miami Swim, Kim Crawford works with designers that embody its flair for the unexpected,” says Vermiglia. The collaboration with designer Martin Kastner from Crucial Detail continues Kim Crawford’s history of doing work with artists who inspire creativity, excitement and adventure. “We wanted to create a tool that would bring excitement to the table and felt that Martin’s unique background and modern, yet functional, designs were a perfect fit for the brand.” That tool is a wine cooling sleeve designed by Kastner. “We’re thrilled with how it’s come out. The sleeve has a subtle nod to Kim Crawford with the circular pattern, and it certainly re-imagines how Kim Crawford Sauvignon Blanc drinkers enjoy the wine every day.” Kastner wanted to create a functional piece that would adorn the bottle and keep it cool like a piece of wine couture. “I started playing with a chain mail pattern that echoed the distinctive Kim Crawford wine label CHILLEDMAGAZINE.COM

MIX IT UP

BUZZ WORTHY

Photos Courtesy Terry Treske Baking with booze is a great way to get the party started. Whipping up spiked sweets is easy and a great conversation starter. Want to create delicious tasting and impressive looking sweets like an Apple-Tini, Minty Mojito, or Boilermaker Shots? “Eyes pop when people first see cakes in the shape of their favorite martinis, margaritas or champagne cocktails, says Ken Treske, co-founder of TRAK Marketing, the company behind Cakes Under The Influence Kits. “And when they taste the cakes and the unique flavors hit their palette they start buzzing about the cake. It’s a hero moment for home entertainers.” Choose one of several kits that can be configured with a choice of six different shaped baking molds along with matching baking papers and crystal looking stemware. To help inspire home boozy bakers the company provides an app with dozens of recipes. Cakesundertheinfluence.com.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

Bloody Mary By Nicole DiMattei

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he first nips of hunger prod you gently awake. Rolling lazily out of bed, you take a quick peek in the refrigerator when it hits you: It’s Sunday. Sunday means brunch, and brunch means a Bloody Mary. But did you ever wonder whom we have to thank for this original brunch sidekick? Common lore takes us back to 1921, where a barman by the name of Fernand Petiot at The New York Bar in Paris – later Harry’s New York Bar – was said to have mixed the first vodka and tomato cocktail. Not knowing what to coin the beverage, onlooker and entertainer Roy Barton mentioned that it reminded him of a waitress at a Chicago bar called Buckets of Blood. The waitress’s name was Mary. Some claim instead that the name was a tribute to Queen Mary I of England, or possibly the Hollywood star Mary Pickford. Still others have argued that Petiot named the drink after the customer he created it for, one Vladimir Smirnoff (of vodka fame), and Englishspeaking customers later morphed the original pronunciation of “Vlady Meer” into “Bloody Mary.” Not only is the origin of the name questioned, but the drink’s creator is also in doubt. It’s been said that in the 1930s, Henry Zbikiewicz may have performed the original mix at Manhattan’s ‘21’ Club, where after WWII they were known for selling over 100 Bloody Mary cocktails daily before lunch. Avery Fletcher, the Marketing Manager for ‘21’ Club, casts some uncertainty on this tale, noting, “Though the Bloody Mary has been rumored to have been created at ‘21’, we do not officially claim the creation of the cocktail.” Another candidate arose in 1939, when Lucius Beebe printed the recipe

in his gossip column, This New York, attributing the Bloody Mary to comedian and ‘21’ Club regular George Jessel. In 1964, Petiot himself finally sheds some light on the story and seemed to corroborate Jessel’s claim by telling The New Yorker, “I initiated the Bloody Mary of today. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.”

Harry’s Bloody Mary

Petiot “took it over” at the King Cole Bar in New York City’s St. Regis Hotel. This is where he added the familiar ingredients everyone identifies with a Bloody Mary: Worcestershire Sauce, salt, pepper, and lemon juice. At the time, the name was too offensive for such an upscale hotel, so their offering was called the Red Snapper. While the more restrained moniker didn’t stick outside of the St. Regis, you can still find a Red Snapper on the King Cole Bar’s menu to this day.

Ingredients 2 oz. Stoli Vodka

2 oz. Tomato Juice

2 dashes Worcestershire

2 dashes Pepper

4 dashes Salt

Over the years, many incarnations of this famous drink have taken shape. Bartenders have added 2 dashes Horseradish, Old Bay seasoning, Cayenne and Tabasco. They’ve traded out Pepper the vodka for tequila, gin, and Scotch whisky. They have also gone so far as to add ingredients such as Clamato juice, balsamic Squeeze vinegar, beef bullion, and fish Lemon Wedge sauce. That’s the wonderful, but slightly tricky, thing about being a Bloody Mary fan: The drink’s infinite variety. Spend your next year of Sundays hitting up brunch spots, and it’s doubtful In a mixing tin half-filled with ice, add ingredients. Shake to mix well. Strain into a tall you’ll find any two places that glass over fresh ice and serve with a straw. serve them the same way.

Preparation

STOLI’S SEARCH FOR MARY The vodka brand has embarked on a journey across the U.S. in a customized food truck to explore how different regional cultures, local flavors and traditions have made the Bloody Mary their own, in search to find each city’s defining recipe and explore the love that Americans have for this legendary libation. For information visit stoli.com or follow at facebook.com/stoli and on Twitter@Stoli. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

WHAT TO MIX NEXT

CAUSE A STIR WITH THE LATEST INGREDIENTS

Tea

Adding tea to a cocktail always brews an interesting mix. Great in hot or cold drinks, tea is the ultimate healthy herbal mixer. From green tea to lavender to lemon grass, there are so many different types of tea to choose from the experimentation with flavor combinations are endless. Great things happen when the tea kettle meets the spirits bottle. “Tea can really help preserve and showcase a spirit’s nature in a mixed drink,” says Bill Anderson, Beverage Director of Vie, Western Spring, IL, who creates an array of cold weather cocktails for his guests.

Makes Wide Turns

Must Mix

“In the Makes Wide Turns cocktail the rye gets woken up while the Genever becomes quieted by the Earl Gray and vanilla, it acts as kind of a conduit so that the finish is a blend of dark spice and velvety, malty, sweetness,” says Anderson. INGREDIENTS 1 1/2 oz. Bulleit Rye 3/4 oz. Bols Genever 1/2 oz. Aperol 1/2 oz. Vanilla Earl Gray Tea Syrup* Fee Old Fashioned Decanter Bitters PREPARATION *Steep Earl Gray tea in 1 1/2 cups of boiling water with a vanilla seed, bisected length-ways, in the pot. Strain away tealeaves and vanilla seed. While still piping hot, add an equal amount of granulated sugar. Stir until a solution is achieved and set aside to cool. Stir all ingredients and serve over a single, large chunk of ice. Garnish with a flamed orange peel to be discarded.

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Photo by Michael Elins

The Man Behind the Brand

123 Organic Tequila (Uno Dos Tres) 123Tequila.com

ADVANCED MIXOLOGY

THE SPIRIT MOVES YOU

Coffee Rye Bitters Kickstarting A Workhorse By Anthony Caporale in collaboration with Rob Easter Photos courtesy of Benjamin Grimes

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ost whiskey has been made and aged in about the same way since it was conceived centuries ago. While some may see tradition in this, the folks at Workhorse Rye saw opportunity. “We thought,” says Master Distiller Rob Easter, “why not take some well thought-out and creative risks in brewing, distilling, and aging?” They quickly realized that no one was exclusively aging a rye whiskey in French Oak barrels, “especially not those used by our neighboring wine makers in Napa,” notes Easter. “Once the thought was in our minds, we had to do it.” Workhorse Rye is a progressive whiskey and cocktail bitters company based in San Francisco and New York. Easter explains, “The progressive part involves using organic grains, innovative recipes, and delicious aging techniques – like French Oak red wine barrels. The bi-coastal aspect is also fun: We are ‘gypsy distillers,’ which simply means we operate out of multiple distilleries and rent other companies facilities and equipment.” For the past two years, Workhorse has been making and aging quite a few styles of whiskey in the San Francisco Bay Area. As you may have guessed from the name, they’re particularly fond of rye. “This isn’t just because it’s so historically American – George Washington is said to have distilled the most rye whiskey out of anyone in his time,” Easter points out, “but because of the elegance and power the grain is capable of expressing.”

Rob Easter

Workhorse is a tiny company with big ideas, and they soon began working on a line of bitters that would use their signature rye whiskey as a base. To help them get to the next phase of their journey, they decided to call upon the craft beverage-loving community via Kickstarter. Since bitters can be sold online directly from the manufacturer and shipped internationally while straight spirits cannot, a Kickstarter campaign seemed like a natural fit once Workhorse had developed their Coffee Rye Bitters with Four Barrel. “Both the maker and the supporter have the potential for big wins in the Kickstarter game,” Easter observes. “As makers, we get to build a few prototypes and say ‘Hello world, this is what we do.’ For the backer, it brings an opportunity to get a product they would buy anyway at a lower price.” Workhorse Coffee Rye Bitters proved to be the ideal reward for their Kickstarter backers. “Kickstarter has become such a valuable tool for companies with profound ideas and small budgets,” says Easter. “We’ve been a fan for years now, and although we’ve put months of hard work into our campaign, we knew there was always a chance that it could flop.” As it happens, Workhorse had nothing to worry about – they met their $25,000 fundraising goal with nine days to spare. “Our project has been met with tremendous encouragement and support,” Easter remarks with feeling. “We couldn’t be happier or more thankful for the people around the world backing us in this venture.” CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

B E E T S WE’RE D IGG IN’ THEM

STEPPING OUT AS A MUST USE INGREDIENT THIS SEASON, the beet is pushing culinary cocktails to new depths. Not only is the beet a natural sweetener, it’s one power-packed, vitaminrich vegetable, perfect for mixing into drinks. Try beets with tequila or mezcal for exciting flavor combinations. Plus tequila makes for a good low-calorie spirit.

MUST MIX

Instead of reaching for sugar-filled juices, try ingredients that will nourish you. This hearty cocktail is less than 150 calories and packed with vitamins and minerals. It’s a vibrant alternative to a Bloody Mary.

RH Y T H M & BE E TS INGREDIENTS 1 oz. Herradura Silver 2 oz. Beet Juice 2 oz. Carrot Juice 1/2 oz. Ginger Juice 1/2 oz. Lemon Juice 1 oz. Apple Juice PREPARATION Place all ingredients into a cocktail shaker filled with cubed ice. Shake hard and strain into a tall glass. Garnish with a basil sprig and a disc cut from a golden beet.

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The

CHILLED100 CHILLED R

Y O

T S

Chilled Magazine announces the launch of the Chilled 100. This high profile group composed of 100 recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer providing expert advice to their guests. These top 100 professionals, based in 20 major markets, are selected by Chilled’s editors along with well-known industry judges to join the group. The Chilled 100 will become Chilled Ambassadors for at least one year. Benefits include educational venues, the opportunity to be a possible guest editor of Chilled Magazine, ongoing visibility in Chilled Magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsor trips as well as the opportunity to serve as a valuable input to Chilled Magazine. Chilled Magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets, either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.

THE CHILLED 100 MARKETS ATLANTA, GEORGIA AUSTIN, TEXAS BOSTON, MASSACHUSETTS CHARLESTON, SOUTH CAROLINA CHARLOTTE, NORTH CAROLINA CHICAGO, ILLINOIS DALLAS, TEXAS HOUSTON, TEXAS LAS VEGAS, NEVADA LOS ANGELES, CALIFORNIA MIAMI, FLORIDA NEW ORLEANS, LOUISIANA NEW YORK, NEW YORK PHILADELPHIA, PENNSYLVANIA PORTLAND, OREGON PROVIDENCE, RHODE ISLAND SAN DIEGO, CALIFORNIA SAN FRANCISCO, CALIFORNIA SEATTLE, WASHINGTON WASHINGTON DC

For more information on The Chilled 100 and to view rules and regulations please visit

WWW.CHILLED100.COM

ADVANCED MIXOLOGY

BARFLY

Photo courtesy of Jennifer Mitchell Photography

s a young chap in London, fresh out of the educational system, I tried my hand at many professions…. I hated them all, offices were not for me, manual labor paid but I was a weakling and pharmaceutical sales seemed paramount to selling my soul to the devil. Thankfully, not long after and early in the Naughties I found my true calling in life – becoming a bartender. Upon first moving to the U.S. as Oxley Gin’s Ambassador in 2010 I came across a young, charismatic bartender who was a little green (or ginger one could argue) in a bar. It’s difficult to predict who will make it and who won’t but as soon as he explained “there IS no menu at DRINK, apart from what’s up here” pointing to his head, I grinned and knew he was one to watch. The bar was DRINK (winner of Tales’ 2013 World’s Best Bars award) and the young bartender was Will Thompson (no doubt a future nominee for Best Bartender). In my mind, Will has done his time correctly. After lying his way into a bartending job at a pretty terrible upscale Moroccan joint, he quickly left to be a bar-back at DRINK. Followed by a year as an apprentice under the Gertsen regime with a four-year tenure at DRINK, he recently spread his wings to explore other challenges, coincidentally, four years to the day after he started and on DRINK’s fifth year anniversary. Result? He is now sought after by the best cocktailers in Boston (albeit as a barback). Of his rise, Will says, “I think, much more than anything else, I’ve been incredibly lucky to work for people like John, Josey, Scott and Misty and to have been around immensely strong career bartenders like Scott Holiday and Josh Childs. I also think my friends being smarter and more grounded than me, see Ted Kilpatrick and Chad Arnholt, has been enormously valuable, as they’re most ready to tell me when I’m being a ^@&*, which is about half the time.” There really are few bartenders I trust enough to give ‘dealers choice’ freedom to but he is most assuredly one of them. He once made me a half liter DTO which left me a little wide eyed and open mouthed at the time, not to mention one-eyed and slack jawed, drooling later that evening in a slip of the responsible drinking mantra we preach daily. Aside from that I trust him and his ability. As an ode to this over achiever, I asked Will to share with us a lesser-known technique he has come to use. His slow answer with the ever-present hint of sarcasm: “How about the dry post shake shake? You know, the ‘how to cheat a great Ramos fast in case anyone is still drinking them’ thing.” “Fantastic mate” I replied, “explain to me your technique for getting great head, quickly.” His response? “You’ll need more than a Ramos for that Jamie” This is a first in a continuing series by Jamie Evans, Oxley Gin Ambassador to the U.S. and self-proclaimed Ginologist.

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Stolen from Don Lee INGREDIENTS

2 oz. Oxley Gin 1 oz. Simple Syrup 1/2 oz. Lemon Juice 1/2 oz. Lime Juice 1/2 oz. Cream Dash Orange Blossom Water PREPARATION

Dry Shake once, add ice, shake hard, then in a rolling motion strain back into the cheater tin and dry shake again. Add 2 oz. soda over ice into a 10 oz. Collins glass, then double strain the cocktail into the Collins glass. If you want to be fancy add an orange collar and top off with a touch more soda. Garnish with a smile.

MIXED UP OR STRAIGHT & BOLD FLAVORS THAT STAND ON THEIR OWN

VA N G O G H V O D K A . C O M

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

I Know The Winemaker

By Christopher Osburn Photo courtesy Lauren Peltzman Photographer

orn and raised in Manhattan, Joshua Stern was surrounded by the New York Restaurant scene. He graduated from Boston University with a degree in Hospitality Administration. “After graduating, I co-created an all Female Hostel called Pink Hostels.” Fourteen months later he sold it to a bigger hostel conglomerate. “After which I started working on I Know The Chef.” Stern is the founder of I Know The Chef, a VIP reservations app for top NYC restaurants. “Our premier service offers members more prime time access and VIP treatment at our eighty-plus restaurant partners. We also happily take reservation requests for restaurants we don’t work with yet.” I Know The Winemaker is Stern’s most recent endeavor. “I Know The Winemaker is a website that gives people the unique ability to skip the winery wait list and instantly purchase current releases of rare and hard-to-find wines which are usually allocation only.” Co-founder Michelle Reeves is the owner of David Family Wines. “She and I met in the summer of 2013 and discovered our combined interest in all things food and wine.” It wasn’t just any food and wine, though. The pair were both interested in the hard to find bottles. “The kind of wines that require lengthy wait lists to get an allocation of and those cult-worthy restaurants that make you call exactly six weeks, two hours and fourteen minutes before the time you want to make a reservation. Tough luck for the person who calls at six weeks, two hours and fifteen minutes, the restaurant is already booked solid.” They wanted to change that. “Iknowthewinemaker.com and Iknowthechef.com were launched and are now changing the way people gain access to the best in food and wine.”

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Stern has always loved wine. “I studied in Florence, Italy for six months during college and became a certified wine sommelier in Italian wines and a pretty good amateur chef.” Reeves had the opportunity to learn from California’s top winemakers and wine producers in her spare time as she learned about wine. “For three years, Reeves worked alongside industry greats such as Bartholomew Broadbent, developing her palate and refining her appreciation and knowledge of premium wines.” The site is mostly focused on California’s most coveted wineries. “Every wine we feature is a wine that cannot be found at the local wine store, it’s a members only wine that people are currently waiting on lists to get access to.” Right now, he says, they have many red wines. “There’s some fantastic cult-worthy Cabernets, Pinot Noirs, and Syrahs. As the weather warms up we’ll continue to add more white wines.” Stern’s plan for the future is to get as many great wines into people’s hands as possible. “We’ll continue to add more wines from California and then other regions including the noble and almighty Burgundy and Bordeaux. We also launched our Wine Club in December, which lets our members select their wine preferences and then automatically receive awesome wines every month. So we’re really excited about growing that out as well.” He believes that everyone regardless of sommelier knowledge and tasting experience should be their own wine superstar. “Wine should be fun, never intimidating. We’re tired of wine snobs, and we believe great wines should be shared and opened, not part of some secret society where only the few tweed-jacketwearing connoisseurs can find and hoard the best bottles in their cellar.”

â&#x20AC;&#x153;I studied in F lorence, Italy for six months during college and became a certified wine sommelier in Italian wines and a pretty good amateur chef.â&#x20AC;?

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Perfect

ADVANCED MIXOLOGY

IN THE KNOW

Packaging THE PERFECT PURÉE OF NAPA VALLEY IS OFFERING COMPLIMENTARY SAMPLES TO ALL FOOD SERVICE PROFESSIONALS.

Yeah! That’s right! The Perfect Purée knows how to grab your attention. The company, known for their fresh flavors, announced a new national direct sampling program for foodservice professionals. Targeting culinary and bar professionals across the U.S., The Perfect Purée of Napa Valley has redesigned their sample packaging, now providing easy to use, two ounce sealed cups of their premium fruit purees, specialties and blends for kitchen and bar use. “The Experience Flavor tour we embarked on last year inspired our new sampling program,” said Kevin Zeigler, President of The Perfect Purée of Napa Valley. “The enthusiasm we received from chefs and bartenders for our flavors convinced us to make the investment to bring our flavors direct to their doorstep.”

To order samples simply visit perfectpuree.com/sample and provide shipping information or email samples@perfectpuree.com. Samples will be shipped to valid addresses in the continental U.S. only. Contact 800-556-3707 for shipments to Hawaii, Alaska, Mexico and Canada.

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THE THE

2014 MANHATTAN Fifth

anniver

EST. 2 s a r y 009

MANHATTAN

COCKTAIL

CLASSIC MAY 9â&#x20AC;&#x201C;13 REGISTER NOW MANHATTANCOCKTAILCLASSIC.COM

ADVANCED MIXOLOGY

ON OUR RADAR

Springtime is

SIP! DON’T SLAM TEQUILA. SLOW IT DOWN WITH SOME OF THESE SIPPING TEQUILAS, PERFECT FOR A UNIQUELY SMOOTH AND SOFT EXPERIENCE. SAVOR THE FLAVOR, IT’S THE LATEST WAY TO DRINK TEQUILA.

CASA DRAGONES

Casa Dragones is 100% Blue Agave Joven Tequila, handcrafted in small batches in Tequila, Mexico, finished by gently balancing silver tequila with a hint of extra añejo.

CASA NOBLE

Casa Noble ultra-premium tequila begins with carefully selected mature Blue Agave plants, which have met strict requirements for water and sugar content and are then slow-cooked for 38 hours using only traditional methods.

123 ORGANIC TEQUILA Grown on the same ancient volcanic soils that once sustained the Aztecs, the agave plantations that flourish near the town of Tequila have been sustainably cultivated for centuries, and from these pristine estate fields comes the expressive character of 123 Organic Tequila.

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for Sipping MILAGRO SELECT BARREL

A triple distillation process produces tequila of extraordinary depth and character that is then aged 10 months in new French single oak barrels, imparting a honey amber color that radiates from its hand-blown Crystal bottle.

GRAN PATRÓN PLATINUM

The world’s finest platinum tequila is triple distilled then aged to perfection before being bottled in a handmade, lead-free crystal piece of art that is hand polished, hand signed and numbered with an etched label.

DELEON TEQUILA

Sean “Diddy” Combs expands his spirited empire with DeLeon, a premium Tequila produced in the highlands of Purisima del Rincon, which he believes will come to be known as “one of the first sipping tequilas.”

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MIX IT UP

a h o l A Hawaii

SPOTLIGHT LAUNCH

from

Elvis Presley knew that dreams come true in blue Hawaii. He just couldn’t help falling in love with Hawaii for its tropical flavor and flair, so to honor the legendary King of Rock and Roll, Three Olives presents Elvis Presley Coconut Water Flavored Vodka. What better way to pay tribute to Elvis than with the tropical taste of coconut water combined with vodka. Elvis traveled to the Islands of Hawaii on numerous occasions to make movies and perform live musical shows. With classic images capturing him on white sandy beaches, surfing and admiring beautiful sunsets, Elvis appreciated all things tropical. So lets have some real rockin’ fun in the sun a-slicin’ sand and give this hunk a burning love a mix!

Suspicious Limes INGREDIENTS

2 Parts Three Olives Elvis Presley Coconut Water Vodka 2 Parts Coconut Water Splash of Lemon Lime Soda PREPARATION

Mix first two ingredients together with ice in a rocks glass and top off with a splash of lemon lime soda. Garnish with a lime.

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the ultimate mixer

cool.

Purchase Liquid Ice “THE ULTIMATE MIXER” online for just $30.80 per case SHIPPING INCLUDED!* liquidiceshop.com *Purchase four cases (24 - 8.3 oz. cans) and receive the fifth case FREE, making the cost $30.80 per case SHIPPING INCLUDED!

SHAKING AND STIRRING

Woodford Reserve Bourbon is honoring this year’s Run for the Roses with the release of its 2014 Kentucky Derby commemorative bottle. This year’s limited-edition bottle features the artwork of local Louisville artist David O. Schuster. “Schuster has a true ability to craft beauty and wonder from his equine subjects,” said Jason Kempf, Woodford Reserve brand director.

WOODFORD JEWEL INGREDIENTS

1½ oz. Woodford Reserve 2 oz. Fresh Lemonade 1 oz. Pomegranate Juice PREPARATION

Shake all ingredients with ice and pour into a tall glass. Garnish with a lemon twist.

LAUNCHES

Pernod Ricard USA introduces two Single Pot Still Irish Whiskeys unique to Ireland and the Midleton Distillery Co. in Cork, to the United States: Redbreast 21 Year Old and Green Spot, a rare collector’s whiskey. “Pot Still Whiskeys define the traditional flavor character of Irish Whiskey and we have seen a renewed interest and growth in the category,” said Brian Nation, Master Distiller.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Green Spot Whiskey Ice Cubes PREPARATION

Combine ingredients in rocks glass.

Inspired by the sparkling waters of the Caribbean, Captain Morgan White Rum uses fine cane molasses and is five times distilled to create a finish that’s as smooth as the Captain himself. “Captain Henry Morgan was a worldrenowned privateer who paved the way for countless adventurers,” said Tom Herbst, Vice President of Marketing, Diageo North America.

WHITE MOJITO INGREDIENTS

1 ½ oz. Captain Morgan White Rum 1/2 oz. Fresh Lime Juice 1/2 oz. Simple Syrup Fresh Mint, Muddled Fresh Limes, Cut into small pieces 1 oz. Club Soda 1 Mint Sprig PREPARATION

Put all ingredients except club soda and mint sprig into a mixing glass. Add ice and shake vigorously. Add club soda, shake once and pour into a highball glass. Garnish with mint sprig.

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IN GREAT SPIRITS

Tanduay Asian Rum, the second largest rum producer in the world, will commence distribution throughout the state of Florida. “The success in the Miami market makes the statewide expansion a logical next step,” remarks Whit Repp, Brand Action Team’s Vice President of Marketing.

With tropical coconut scents and aromas, Tropical Rumba, a sweet wine cocktail with an ABV of 19.5 percent, is a coconut-flavored spirit, which continues to be one of the fastestgrowing categories both on- and offpremise across the U.S. Enjoy with icy cold pineapple juice or cola.

GINGERED CITRUS SPARKLER

RUMBA PARADISE PUNCH

INGREDIENTS

1 ½ oz. Tanduay Gold Asian Rum 1/2 oz. Domaine de Canton Ginger 1 Tbs. Sugar-Free Orange Marmalade 3 Dashes Angostura Bitters 3/4 oz. Agave Nectar 1/2 oz. Fresh Lemon Juice Ginger ale PREPARATION

Add all ingredients, except ginger ale to shaker with ice. Shake well, pour into a glass. Top with ginger ale. Garnish with orange twists.

60 ml Rumba 1 Part Orange Juice 1 Part Cranberry Juice Ice PREPARATION

Put all ingredients in a cocktail mixer, shake hard and pour.

Lucas Bols, one of the world’s leading cocktail liqueur and spirit producers, launches Bols Elderflower Liqueur. The liqueur has already gotten praise from bartenders around the country for the combination of quality, flavor and price. Piet van Leijenhorst, Lucas Bols Master Distiller, said “Bols Elderflower is made from the cream colored, honey scented blossoms of the elder tree, also called the Sambucus Nigra.”

BLACKBIRD SANGRIA PITCHER Anise Gastrobar, Tampa INGREDIENTS

2 oz. Bols Peach Schnapps 2 oz. Bols Elderflower 1 Bottle of Spanish white wine 10 Muddled Blackberries 1/4 Bottle of Brandy 2 oz. Fresh Lemon Juice PREPARATION

Combine ingredients in a large pitcher with ice.

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“#1 IN TASTE”

Each morning brings a chance for a fresh start, a new beginning if you will. A new day (hopefully) holds the chance to learn, grow, strengthen and move forward. In that sense, most people working within the spirits trade will be inspired by adventure and exploration. After all, how do you get better than last night? Well, that is the conundrum â&#x20AC;Ś to find new and exciting ways to entice the public to begin another day in a different way. In this issue of Chilled we appreciate (for many) the most interesting time of day, the morning. And we have no shame in celebrating our favorite personalities that make the daylight hours count. Naturally, there are the smells, tastes, and flavors of the morning that are so popular right now like maple, cinnamon, coffee and tea. Along with these we also welcome sipping spirits, like beautifully crafted rum, perfect for an early morning reflection. And finally, needing no introduction, our cover gentleman, Dos Equis Most Interesting Man in the World, has more than likely had one too many mornings worth recounting the nights heâ&#x20AC;&#x2122;ll never forget. He is the epitome of a most adventurous participant.

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MOST INTERESTING MAN in the WORLD The

By Mike Gerrard Photos courtesy of Dos Equis

e’s been jailed in Guadalajara, taught his horse to read his emails, and Superman has pajamas with his logo. His passport requires no photograph, he can kill two stones with one bird and he once got pulled over for speeding, and the cop got the ticket. He doesn’t always drink beer but when he does, he prefers Dos Equis. He is, of course, the Most Interesting Man in the World.

old-fashioned feel to the ads, with their occasional black-and-white photography and cultural references. In one scene the Most Interesting Man is seen armwrestling (and winning, of course) with someone who could be Ernest Hemingway, and some of his one-liners might have come from a 1950s comedy show. He’s a combination of Humphrey Bogart, Indiana Jones, Woody Allen’s Zelig character, and James Bond.

He rarely talks to the press, either, but when he does he talks to Chilled. “Seeing the transformation of the Most Interesting Man into a cultural icon has been an amazing experience,” he told us. “It’s an absolute joy to play a character that inspires people everywhere to stay thirsty in life.”

He also manages to play on the Mexican heritage of Dos Equis in a way that’s so subtle you hardly notice it.

And stay thirsty they do, for more of the Most Interesting Man. It’s been one of the most successful and longest-running beer campaigns ever. Since it began in 2006, sales of Dos Equis have increased by double digits every year, turning it from just another Mexican beer into the 6th-biggest imported beer in the USA. The campaign has inspired tributes and parodies, has its own entry on Wikipedia, and there are websites devoted to the Most Interesting Man’s most interesting sayings. What’s fascinating about it is that it manages to be both old-fashioned and totally modern at the same time. Dos Equis now has more than three million Facebook fans (by comparison, Samuel Adams has one million), and has built up big followings on Twitter, Instagram and YouTube. At the same time, there’s an

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“Our Mexican heritage is a core part of our brand,” says Gwen Boyce, the Brand Director at Dos Equis. “The brew was created in Mexico in 1897 by a German brewmaster who moved to Mexico, so the spirit of exploration has always been a part of who we are. With the Most Interesting Man, we’ve created a character that personifies the ‘stay thirsty’ lifestyle, and helps inspire our fans to strive to grow their own personal legend.” Wilhelm Hasse had established his brewery in Veracruz in 1884, but it wasn’t until almost the end of the 19th century that he came up with Dos Equis. The brew was originally called Siglo XX, or 20th Century, with two large X’s on the label. It became so commonly referred to as Dos Equis, or Two X’s in Spanish, that they changed the name. In the USA it sold mainly in places like California and Texas, where there was a large Hispanic market.

His PASSPORT requires no PHOTOGRAPH . HIS BUSINESS CARD simply says, “I’LL CALL YOU.” HE lives VICARIOUSLY through HIMSELF. The POLICE question HIM just because they find HIM INTERESTING.

The DARK is afraid of HIM .

He is ALLOWED to talk about the FIGHT CLUB. ROSES stop to smell HIM. He taught CHUCK NORRIS martial arts. The HOLY GRAIL is looking for HIM. In MUSEUMS, HE is ALLOWED to TOUCH the ART.

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FACT

The DARK is AFRAID of HIM

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Then in 2006 the marketing firm Euro RSCG came up with the campaign for the Most Interesting Man in the World. No one had any idea - least of all the actor cast in the role, Jonathan Goldsmith - that they were creating a cultural phenomenon. The idea was simply to show that beer drinkers were interesting people, to make people curious about Dos Equis, and to get away from Mexican clichés. They did all that, and then some. Boyce says, “It’s been a pleasure watching the legend of the Most Interesting Man grow beyond advertising and into a part of pop culture, complete with a parody skit on Saturday Night Live. For more than six years Dos Equis has enjoyed double-digit growth, and the awardwinning Most Interesting Man campaign has been a key part of that. We’ve proven we can both drive volume and be entertaining.” “While TV, radio and out-of-home advertising remain the cornerstones of the campaign, our digital presence has grown exponentially within the last two years. We now have more than three million fans on Facebook and a strong Twitter and YouTube presence, all of which have special campaign content not accessible elsewhere.” Wilhelm Hasse’s original intent was to bring his German beer-making heritage and blend it with the feel of his adopted homeland. The familiar green-bottled Dos Equis was his Mexican take on a Pilsner, and later the company introduced the brown-bottled Dos Equis Ambar. Boyce describes it as “a full-flavored, Vienna-style lager with distinct taste. We’ve consistently heard great feedback on Dos Equis Ambar from fans and distributors looking for a dark beer that’s balanced and not too heavy.” Not surprisingly, the Cinco de Mayo holiday is a prime selling period for Dos Equis. Last year the date fell on a Sunday and Dos Equis decided to start the celebrations early, on Thursday May 2nd. Beginning the fun on what they called the Dos de Mayo was a big success for Dos Equis. They’re planning bigger and better partying this year, still starting on May 2nd, with some limited edition packaging, a special ad campaign, and a chance for fans to win a trip to their official Dos de Mayo party in Los Angeles.

Side BAR CINCO DE MAYO The original Cinco de Mayo was celebrated in the Mexican state of Puebla, to commemorate a heroic and unexpected victory by the Mexican army against the French on that date in 1862. It came to be an annual celebration of freedom, and was brought to the USA where it expanded into a general tribute to Mexican history and culture.

The DOS EQUIS MICHELADA INGREDIENTS 12 oz. Dos Equis Ambar 1/4 Cup Lime Juice 1/2 tsp. Worcestershire Sauce 1/2 tsp. Hot Sauce 1/4 tsp. Soy Sauce 2 oz. Tomato Juice Red Pepper Flakes or Chili Powder PREPARATION Rim 16 oz. beer mug with lime juice and red pepper flakes. Add ice and pour in a bottle of Dos Equis Ambar. Mix in the remaining ingredients.

The DOS-ARITA INGREDIENTS 12 oz. Dos Equis Lager 1/2 oz. 1800 Silver Tequila 1/4 oz. Triple Sec 2 oz. Sour Mix Coarse Salt Lime Wedge, for garnish PREPARATION Combine tequila, triple sec, sour mix and ice in a mixing glass and shake. Strain over fresh ice into a 16oz. glass with a salted rim. For a frozen drink, blend with ice. Top off with Dos Equis Lager. Garnish with lime wedge.

Stay thirsty, my friends.

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By Bryen Dunn

Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over the French in the Battle of Puebla on May 5, 1862. Today in the United States, the day is a celebration of Mexican culture and achievements, with many cities hosting street parties with music and dancing. Of course no party would be complete without a Margarita, one of the most popular cocktails in the country, made with the nectar of Mexico. Although the basic combination of tequila, orange liqueur, and lime juice is fairly simple, the quality and origin of the ingredients makes a difference. Also, there are a few different methods used in preparation, serving it frozen, on the rocks, with or without a salted or sugary rim, and of course a variety of flavors. Some bartenders are now experimenting with different liqueurs and additional spirits, even beer. Riviera 31 at the Sofitel Beverly Hills serves a “French Margarita” on their “Apéritif” (Happy Hour) menu. Created by mixologist Matthew Biancaniello, his version replaces the more traditional triple sec and lime juice with GrandMarnier and blood orange juice. Biancaniello has garnered a reputation for himself by sourcing out and using local fresh ingredients as much as possible. He’s known to frequent farmer’s markets several times a week, maintains his own bee colony that produces wild honey, has a plot in a local community garden to grow his own herbs, and traipses through the nearby Santa Monica mountainside for unique aromatics.

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Over at OHM Nightclub located in Hollywood central, mixologist Matthew Hish has developed all of OHM’s libations. The OHM Lab recently opened as a separate intimate speakeasy-like mixology bar hidden within the larger nightclub, outfitted to resemble a 1930’s prohibition era watering hole with vintage art, exposed filaments, and plush velvet and leather furniture. Also incorporating fresh ingredients with homemade syrups, bitters and juices, Hish has two cocktails created with Cinco De Mayo revelers in mind. The Morning GLO includes El Jimador Tequila, Triple Sec, fresh lime juice, Blue GLO Water, and a dash of simple syrup. His spicier El Jeje uses premium Patrón Anejo Tequila, Patron Citronge Orange Liqueur, lime juice, 1 slice of crushed Serrano Chile, and a cooling splash of fresh pineapple juice. Patrón tequila is a luxury white spirit that works nicely on the rocks, and mixes flawlessly into most any cocktail. In addition the brand created 80-proof Patrón Citrónge, their own high-quality, pure and natural Mexican orange liqueur made from premium oranges. “We created Patrón Citrónge to mix beautifully with Patrón tequila for Margaritas and any number of other premium cocktails,” says Francisco Alcaraz, Patrón tequila’s master distiller. His version of the perfect margarita is 1 1/2 oz. Patrón Reposado tequila, 1/2 oz. Patrón Citrónge, 2 oz. sweet and sour mix, 1/2 orange, and 1/2 lime. The Midwest margarita versions also vary in characteristic, where the SideDoor gastropub in Chicago offers up a North-South Michelada, made with 1.5 oz. Peloton Mezcal, 6 oz. Allagash White wheat beer, and enough ingredients to make a meal out of it - 1 serrano pepper, 1 jalapeno pepper, 2 limes, 1 tomato, and a pinch of brown sugar. When preparing the cocktail add 6 oz. of the Michelada mixture, and garnish with 1 grilled Mezcal marinated serrano pepper. “We thought Cinco de Mayo was a great opportunity to showcase a unique spin on a traditional Michelada with the creamy, smoky, slightly sweet and spicy flavor ingredients,” says Beverage Director Andrew Macker. Over at the Old Town Pour House in Oak Brook, the team has developed Detalles de Diablo, using ginger beer and Chambord. “Paying homage to the Mexican Army sipping on a dark celebratory drink after an unlikely victory over French forces, we wanted to recreate this pivotal libation in celebration for Cinco de Mayo,” says Manager Nick Eggett. “We took a twist on a traditional margarita with the addition of ginger beer giving the cocktail a crisp finish, with the Chambord adding a deeper color.” Mix 1 1/4 oz. Casa Noble, 1/2 oz. Triple Sec, 1/2 oz. Chambord, 2 oz. ginger beer, and 1/2 oz. fresh lime juice. While celebrations and margarita mixes may vary slightly across the nation, the one constant factor is that Cinco de Mayo is a day to remember and rejoice. Cheers!

Side Bar Margarita Evolved Mixologists experiment with the cocktail matriarch, one of the most versatile drinks around.

French Margarita

INGREDIENTS 2 oz. Pura Vida Tequila 1 oz. Grand Marnier 3/4 oz. Lime juice 2 oz. blood orange juice 1/2 oz. agave syrup. PREPARATION Combine ingredients over ice in rocks glass.

Cali Margarita

Available at The Living Room of W Times Square Hotel and Whiskey Blue New York. INGREDIENTS 1 1/2 oz. Tequila Corralejo 1 oz. Fresh Lime Juice 1/2 oz. Fresh Orange Juice 1/2 oz. Agave Nectar PREPARATION Shake ingredients with ice, then strain and serve on the rocks.

Jimador Margarita

INGREDIENTS 1 1/2 oz. el Jimador Resposado 3/4 oz. Triple Sec 4 oz. Sour Mix (1/2 sugar, 1/2 lemon) Salt and lime juice for icing Lime Wedge PREPARATION In a shaker filled with ice, put all ingredients in, shake, strain and pour into a margarita glass with salt before frosting. Garnish with lime.

CASA NOBLE Organic Margarita

INGREDIENTS 2 oz. Casa Noble Crystal 1 oz. Fresh Lime Juice 3/4 oz. Agave Nectar PREPARATION Combine all ingredients in a shaker with ice. Shake, strain and serve straight up or on the rocks. Garnish with a lime wheel. To salt (optional), moisten rim of glass with lime, and gently roll in a plate of kosher salt.

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Savory

Rums

The Best

Sips Born From the

Barrel

By Paul Artrip, Photos courtesy of Bacardi USA Notes of old wood, toasted sugars, and a universe of aromas waft upwards and bathe your nose in sophistication, while flavors dance a complex performance on your palate. If you’re enjoying premium rum then you’re embracing the steady global rise of savoring these delicious sippers. The spectrum of flavor experience range from the dark flavorful rums of Central and South America to the complexity of rhum agricoles, rums and rons of the Caribbean, then back to the growing cane spirits development within the USA. Sipping rums are born from the barrel, but their inception starts with history. Merchant families and sugar cane plantations evolved cane juices and molasses into rums, then discovering the magic touch of wood barrels. They didn’t know that rum’s chemistry is well suited for barrel aging thanks to the complex carbs and plant molecules, but we’re grateful for the happy accident. Today’s producers are a mix of plantation families, descendants of their slaves and servants, and recent enthusiastic acolytes, all enthralled by the alchemy of rum. Not only do these rums hold their own against their whiskey competitors on flavor and aroma, they also can be found with surprisingly pleasant pricing as well. Where to start? Consider Central and South American rums like Ron Diplomatico Reserva Exclusiva rum and their ambassador flagship rum from Venezuela, or the Ron Zacapa Centenario rums from Guatemala.

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Complex, gently sweet, and satisfying, these are great sippers for either the neophyte or the experienced rum lover. Crafted from first-crushed virgin sugarcane and barrel aged to maturation, the Ron Zacapa 23 is a deep, rich sipping spirit. Zacapa 23 is best experienced in a rocks glass over a single large ice cube, so as not to dilute the flavor. Zacapa’s history is based in the climate and land of Guatemala, as the country’s fertile, volcanic soil is one of the most ideal places in the world to grow sugarcane. Master Blender Lorena Vásquez ages the spirit 7,500 feet above sea level in the “Highlands” of Guatemala. At this high altitude, there is an average temperature of 62 degrees, so the aging is never subjected to wide variations in temperature. This also allows the spirit to develop its deep, rich taste. Zacapa 23 is an ultra-premium blend of rums between 6 and 23 years old, which is barrel aged to achieve its complex flavors and aromas. Caribbean rums can be the epitome of “smooth.” We asked Aleco Azqueta and Brandon Lieb, co-founders of Atlantico Rums out of the Dominican Republic, what they strived to achieve with their rum. “We started Atlantico because we believe that rum has not received the recognition that the category fully deserves,” says Brandon. “Our goal was to develop a rum that is very easy drinking and approachable while still being incredibly complex. We wanted to capture the flavor characteristics that are found in the Dominican Republic: Coffee, tropical fruits, citrus, etc. that all work well together. Sipping Atlantico should deliver all of these notes in a smooth experience that allows you to experience the depth of an artisanal product.

While most people tend to associate rum with tropical cocktails and vacation locals, there is certainly a lot more to it than that. Rum has an incredible history, not only in the Caribbean but globally, that can rival any other spirit category. What is perhaps most interesting to us is that there are so many different styles and flavor profiles of hand crafted rums. Whether your looking for something sweet, dry, floral, grassy, smooth or strong there is a rum that will lend itself to your individual tastes.” Blended in Trinidad and Tobago, Zaya Gran Reserva is another rum content to break from rum’s mixer stereotype by matching the sophistication and taste to that of any whiskey or brandy. It is smooth, complex, balanced and quite accessible and a perfect choice for any naysayer searching for a rum that is in fact well-crafted and sippable.

A COLLECTION OF SIPPING RUMS The FACUNDO Rum Collection is a series of new luxury sipping rums from industry giant Bacardi. Bacardi’s CEO Facundo L. Bacardi, the great-grandson of Bacardi founder Don Facundo Bacardí Massó, represents the voice of a new generation for Bacardi. Facundo L. Bacardi became CEO of Bacardi in 2005 after being promoted from the director position, a post he held since 1993. His collection of four premium sipping rums is the result of a fairly fierce battle between Facundo L. Bacardi and some of the other members of the Bacardi family over opening up and dipping into the company’s private rum reserve. The Facundo Bacardi collection includes four entries spanning a range of $45-$250 a bottle as well as a wide range of styles and flavor experiences.

“Rum will always lend itself to being a very mixable spirit but now people are beginning to understand and appreciate the complexities of sipping rums.”

Pat Croce is a serial entrepreneur with interests in the hospitality and attraction industry. Among his holdings is the Rum Barrel restaurant in Key West. “The only rum I drink is sipping rum. Adding anything takes away the romance. We had the pleasure and privilege of launching Mount Gay Black Barrel Rum at all six of my Key West bar/restaurants. From Barbados, the Black Barrel Rum is a newly released, small batch and hand-crafted rum finished in charred bourbon oak barrels. This results in a delicious sipping rum more of a bourbon whiskey rather than the rum you might be used to, but also exceptional. I especially enjoyed flights created for special tasting menus. Got to do that again!” Paul Senft, a Rum XP judge and blogger of Rum Journey says, “quality sipping rums demonstrate not only the craftsmanship of the Master Blender but the legacy of the rum company. When looking for these spirits, I seek those rums aged eight to fifteen years. Good examples of these are Brugal 1888, Doorly’s 12, and Appleton 12. Sipping these, you can savor the history of the company and enjoy some of the best products they have to offer.”

Reach out for superb rhum agricoles such as Rhum Clement 6 or 10 Year, with their woods, toast, and leafy notes. Try the old colonial historical domestic rums like Prichard’s Fine Rum, aged in small toasted white oak casks, or the Plantation line of rums doubleaged in different wood barrels. Or go with something completely out of the ordinary like Tanduay Asian Rum, which uses sugar cane grown, harvested and milled in the Philippines, and is one of the world’s oldest and top-selling rums, winning countless awards and accolades. Whatever your preferences may be, there are a lot of flavorful and affordable discoveries out there in “rum world.” Remember: Rum is fun, and rum can be amazingly sophisticated for the exploring palate.

Their NEO Silver Rum has a nose with classic molasses-based spirit notes including marshmallow, vanilla, brown sugar, banana, and molasses, but also has aromas from the aging process including oak, dried apricot, green apple, and black pepper. The entry sip for NEO is as flavorful as the nose with vanilla, green apple, and almond leading the charge backed by a combination of charred banana, oak, and pepper spice. There’s something almost tequila-like about how NEO’s green apple notes combine with the charred banana. The mouth feel of NEO, at the start, is soft and round which is a nice companion to the slightly sweet flavor notes, but everything changes in the mid palate where things lighten up and dry out considerably. The sweet notes from the entry drop to become supporting elements of the dry pepper and oak spice in the midpalate. aromas, flavor, and character from the original spirit. Facundo Eximo Rum, Exquisito Rum, and Paraiso Rum celebrate Bacardi’s creativity with their impressive sophistication and range of complexity and age. The Eximo starts with 10 and 12 year old rums – a great beginning! The Exquisito shares bourbon notes with its Eximo cousin, and is a blend of 7 to 23 year old rums. The heavily aged rums in Paraiso are blended and then rested in French cognac barrels, which previously held XO cognac. Unlike the Eximo and Exquisito, the nose for Paraiso doesn’t scream oak. Instead it’s an unexpectedly subtle nose that requires quite a bit of digging through. Paraiso’s nose is a combination of vanilla, shortbread cookie, ginger, oak, cherry, and marzipan along with milk chocolate, salted caramel, and hazelnut. While both the Eximo and the Equisito have bourbon-like qualities to them, Paraiso does adopt a cognac-like nose where the aromas are very tightly integrated and challenging to single out. Pariso in a snifter is a great way to end an evening.

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By Bob Peters. Photos by Justin Driscoll.

I understand it, the expression “hair of the dog” originated sometime around the 1500’s, and referred to the then-common way of healing a dog bite: Hairs were actually extracted from the dog that bit you and placed directly on the wound. I guess people have always tried to use the poison for the cure, and having another drink the morning after drinking too much seems to follow in this vein. For me, the result has been some blurry–but-fond memories of how my family’s tradition of sharing the Breakfast Beauty cocktail was born. The “Beauty” came to be in the mountains of Western North Carolina, where my folks live. My parents were always happy to have all four of us children, our spouses, and the grandchildren home for family gatherings of fun-filled nights and relaxing days. One evening was particularly filled with lots of cocktails, food, laughter, card games, tale-telling, and – you guessed it – more cocktails. The folks and the kids eventually retired to their rooms. Not too long after, the spouses called it a night, leaving my two brothers, my sister, and me to indulge our habit of recalling funny and embarrassing stories about one another while drinking nearly our weight in various tantalizing adult libations. Somewhere around ohdark-thirty, we finally slithered into our rooms and poured ourselves into bed. The next morning (or, honestly, an hour or so later) and against all objections, my wife and my mother dragged we zombified siblings from our catatonic slumbers to have a giant breakfast of fresh, free-range eggs, local bacon, stone-ground grits, and the fluffiest pancakes ever to be lifted from a griddle. However wonderful, food was not what some of us thought we needed. My oldest brother mumbled something about needing another drink rather than pancakes. Ping! A Bourbon-filled light bulb went off in my foggy brain. As the official bartender of the family, I took the mumble as a request and moved toward the liquor cabinet.

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After many years of family breakfasts, I’ve grown weary of the traditional breakfast drinks starring champagne, such as the Mimosa, Bellini, and Poinsettia. All three of these are simply bubbles with either orange juice, peach puree, or cranberry juice, and a bit boring. For this group, the supporting star of breakfast had become the Bloody Mary. Individual tastes varied so widely, however, that I had found myself making each Bloody to order. That day, I didn’t have the energy, so I responded to the light bulb in my head and grabbed my favorite Bourbon, Ridgemont Reserve 1792, and staggered to the refrigerator. I collected a bottle of buttermilk, a jar of apricot jam, and then looking around, snatched a wonderfully sticky bottle of maple syrup off the breakfast table. I tend to use ingredients that are fun and unexpected, and I felt confident these ingredients would play off the depth and broad shoulders that embodies Ridgemont. This new creation should soothe my stomach, I thought, make my brother stop his incessant yapping and, most of all, make this monstrous hangover go away. So in it all goes to a cocktail shaker, and I’m careful not to make it too sweet or fruity. Balance is the key to any cocktail, especially when serving it to a bunch of half-in-the-bag hooligans who don’t have the “polite filter” at this point in their buzz. I add ice cubes to my shaker and give a thorough go at it, which provokes immediate jeers from the table full of morning-after sensitive ears. A quick taste test and…wow! It’s actually amazing. The bitterness of the buttermilk and the subtle sweetness of the apricot jam and maple syrup marry perfectly. I get a unanimous thumbs up from the lot and another mumble (positive this time, I assume) from my oldest brother. A short while later, a full round of these Bourbon life preservers was ordered by all the adults at the table. And this, my friends, is how the tradition of the breakfast cocktail that has become known as the Breakfast Beauty was born in my family. I encourage you to give it a try, or start your own family’s breakfast cocktail tradition!

Beauty INGREDIENTS

1 1/2 oz. Ridgemont Reserve 1792 Bourbon 1 oz. Buttermilk, preferably organic 1 1/2 tsp. Maple Syrup 1 tsp. Apricot Jam, preferably organic PREPARATION

Shake, add ice, shake again and strain. Garnish with orange rind strips or twists.

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The

MAGICMelon Photos courtesy Grey Goose.

MELON MANIA

A BRILLIANT ORANGE FRUIT WITH FLORAL-SWEET AROMAS, THE CAVAILLON MELON IS ONE OF THE BEST MELONS IN FRANCE. ENTER THE PROVENCAL TOWN OF CAVAILLON, WHERE THE GOLDEN FRUIT HAS BEEN PART OF LOCAL HISTORY FOR AT LEAST FIVE CENTURIES AND YOU ARE GREETED BY A 9-TON SCULPTURE OF A MELON. THE SUPERSTAR FRUIT HAS BROUGHT FAME AND PROSPERITY TO THE TOWN FOR OVER 150 YEARS. THE MELON DE CAVAILLON, CALLED THE FRENCH CHARENTAIS, IS A UNIQUE MELON WITH A SUCCULENT TASTE THAT IS SWEET BUT FAR FROM SUGARY. ITS TASTE IS TRULY DIFFERENT.

On the Rocks INGREDIENTS

1 1/2 Part Grey Goose Le Melon PREPARATION

Fill shaker with ice and add Le Melon. Shake well and strain into a rocks glass filled with ice. Present with a melon slice.

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Not unlike a fine cognac, so named for the town in France where it originates, the Cavaillon melon will be labeled as such, so you may be sure the fruit is the real thing, harvested in that region. Similarly, the coveted Cavaillon melon originated in the PoitouCharentes region of France, most know for its cognac production. The Cavaillon melon does not lack for imitators, however the true Cavaillon melon has that certain something the other melons do not. All Cavaillon melons have to pass stringent quality controls, so much so that in 1987 The Knights of the Order of the Melon was created to promote and protect this French town’s most coveted delicacy.

MELON MAGIC

Among the admirers of the delicious Cavaillon Melon was writer and bon vivant Alexandre Dumas, famous for The Count of Monte Cristo and The Three Musketeers. In 1864, when popular writers were asked to donate some of their works to the French municipal library, Dumas responded promptly,

MUST MIX

Melon

donating all 194 of his published works to Cavaillon on the one condition: A life annuity of twelve melons a year. The town fathers were so delighted to grant Dumas his request they sent a dozen melons to him every summer until his death in 1870. Not only inspiring painters and poets from the past, modern day master chefs also find it hard to resist this fragrant melon. In dishes, the taste lives up to its smells: The bright orange flesh is luscious, juicy and honey sweet. Following gastronomical suit, the spirits world has come to appreciate the sweet tastes of fruits and melons in their mixes, making their palates ripe for the brilliant taste of Cavaillon melon. And on a lighter note, Cavaillon melons not only taste good, they are filled with good things for you like lots of bioflavonoids. They are also loaded with betacarotene and vitamin C, both antioxidants, as well as potassium, magnesium and calcium. Plus the entire fruit is only about 100 calories, so enjoy, guilt-free.

Crafted with the essence of sweet Cavaillon melons, Grey Goose Le Melon offers strong overtones of the juicy melon with lighter notes of white citrus and almond. The delightfully scented, creamy orange flesh of the melon releases a very sweet but fresh flavor. Can’t make it to the Fête du Melon, Cavaillon’s annual Melon Festival? Give these cocktails a mix and become transported to the melon capital of the world.

Melon Royal INGREDIENTS

1 1/2 Parts Grey Goose Le Melon 3 Parts Lemon-Lime Soda PREPARATION

Fill a rocks glass with ice. Add Le Melon and top with lemon-lime soda. Present with melon slice.

Melon Mule A twist on a classic, this delicious blend of sweet and spice accentuates the full ripeness of the Cavaillon melon. INGREDIENTS

1 1/2 Part Grey Goose Le Melon 3 Parts Ginger Beer 3 Lime Wedges PREPARATION

Fill a cocktail shaker with ice and add Le Melon and the juice from three lime wedges. Shake well and strain into a copper mug filled with crushed ice. Top with ginger beer and garnish with a lime wedge. CHILLEDMAGAZINE.COM

Trending on the East Coast and Across the Country By Ariana Fekett, Photos Courtesy of City Winery

or some, ‘change’ is a scary word. But for innovators in the wine industry, change is just what’s in order. Wine on tap, which emerged out of Europe and has met with resistance in the states, is starting to gain popularity. Spearheaded by efforts made on the West Coast to convert to wine distribution that is both ecologically and economically friendly, some East Coasters are grabbing hold of the approach and not looking back.

To traditionalists, wine on tap incites some skepticism. They have trouble believing that quality wine could come from a pressurized steel keg. But if anything has ever been essential to the evolution of wine, it is innovation and new technology. Modern wines are practically unrecognizable compared to original wine, which dates back to as late as about 8,000 years ago. Beyond lacking in complexity, ancient wines would have oxidized quickly, making them undrinkable by today’s standards. Eventually, winemakers used spices and incense to make wine more palatable. And until the 18th century, winemakers actually used lead to sweeten wine – a practice that would be appalling and illegal today. Now, viticulture gives growers the science they need to cultivate the best wines possible. Why not also use technology to be as efficient as possible? Some wineries and restaurants in New York are supporting the wine on tap movement in a big way. One of these is City Winery, which sells the highest volume of tap wine on the East Coast. Head winemaker, David Lecomte, is proud of producing wine on tap, and touts the advantages of City Winery’s tap system. He loves not having the waste associated with bottled and bottling wines such as corks, labels, foils, bottles, and boxes that have to be bought, delivered, and stored. City Winery’s house wines, which are produced on site, are made with little to no filtration. They also require no additional sulfites to stay fresh, unlike bottled wine, and are stored at 60 degrees Fahrenheit and covered

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with inert argon to maintain freshness. Eleven house wines on tap are available in the tasting room. And for those that enjoy dinner and a show, concert dining accompanies the music and entertainment acts that come through City Winery. Other venues are also forgoing convention in favor of a fresher way to serve wine. Burger and Barrel in SOHO, which has a large bottle list, also has wines on tap that rotate three to four times a year. Manager, Carmelo Pecoraro, says, “I was surprised myself,” in response to the high quality of their tap wines. He didn’t originally expect to love wine on tap, but he’s a convert. Their tap rosé, the Grenache 2012 from the Gotham Project, is his “go-to wine at the end of the shift.” Burger and Barrel has seen some excitement from customers who have been happily surprised by their tap program. Each glass of wine tastes the same from the first to the last because of the pressurized system of the taps. They don’t have to worry about spoilage. And because most wines are meant to be consumed within a year of bottling, most wines lend themselves easily to a tap system. Burger and Barrel is a modern tavern that offers an unpretentious atmosphere similar to the local bistros in Europe. Both their drink and food menus are nothing to sniff at. If you’re visiting, be sure to have the beautiful rock shrimp hush puppies. And during happy hour, tap wines are only $5 a glass. So don’t forget to pace yourself. In New York, these venues are not alone – more restaurants and bars are opening up their doors to a new way of thinking, and a new way of serving, storing, and shipping wine. To save money, and to prevent waste, more wineries are looking to wine on tap as a smart and forward-thinking strategy. And for every naysayer, we should remember Robert Mondavi, whose technical improvements brought worldwide recognition to Napa wines and proved there is always room for pioneers.

City Winery, New York City and Chicago

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T S I R U O T M U

l a b o l G A Be

– And Not Leave Miami!

OU WALK THROUGH AN ORDINARY DOOR ON AN ORDINARY DAY, AND THEN…… YOU ARE TRANSPORTED INTO A SENSUAL DELIGHT OF AROMAS, FLAVORS, MUSIC, COLORS, ENERGY, AND HISTORY. THE WORLD FLOCKS TO THE MIAMI RUM RENAISSANCE, AND YOU, MY FRIEND, ARE A MOST FORTUNATE TOURIST. WHERE TO BEGIN? HOW TO ENJOY AND SAVOR LIKE A PRO? WHAT ELSE IS THERE TO DO? HERE’S A “TOUR GUIDE” TO GET THE MOST OUT OF YOUR RUM RENAISSANCE EXPERIENCE.

WHERE TO BEGIN

The spectrum of enjoyment begins with the rum exhibits themselves. Whether you start along the main central aisle or work around the edges towards the middle, approach each rum exhibit with history in mind. Ask the exhibitors about the history of the distillery, the people, and the rum itself. How is it made? How is it aged or matured? If it’s flavored rum, what is the source of the added flavorings?

HOW TO ENJOY AND SAVOR LIKE A PRO

By Paul Artrip Photo courtesy Tatu Kaarlas

Use your eyes and evaluate the color. Is it clear? Golden? Auburn? Is the precious liquid sediment free, or is it cloudy? Does it have a greenish brass colored ring around the top edge (believed to indicate complex sugars)? Does it leave a gentle sheen in the tasting cup sides, promising a light, ethereal palate coat? Or does it leave obvious “legs” on the cup sides, suggesting a luxurious texture upon the tongue? Now, the nose. Bring the cup gently towards your nose, holding it just below. Gently and slowly inhale; let the aroma bathe your sense of smell and your throat at the same time. What do you savor – caramel? Oak? Leafy notes, tropical fruit, citrus, tobacco, rising bread, cream, sweet spices? There’s a world in every rum’s aroma, so take your time and explore! Now it’s time to taste (at last!). Your initial sip should hit the front half of your tongue – what do you taste? Then, let the rum travel along your palate and slowly reach the back of your mouth – what new flavors have appeared? Finally, you feel the finish of the rum, and you have now explored this rum for your first time. Another sip? You might just pick up some more experiences. Should I finish the sample? Do NOT feel pressured to drink every drop. You are here to sample and enjoy the entire experience as much as possible.

So, are you going to enjoy every rum you taste? Probably not. As with every kind of travel, your tastes are your own. Are you going to find some that you love? You bet you will. So, on to the next rum? Whoa, hold on there. Pacing is the key. After a few different rum exhibits, it’s time to get a bottle of water, take in one of the seminars, perhaps listen to some live music or get a bite to eat. Consider attending with a group of friends, watch out for each other, and make plans for safe and responsible transportation after your rum travels are complete. A sober designated driver, a taxi or a hotel room is the way to go.

WHAT ELSE IS THERE TO DO

Take the opportunity to enjoy some of the seminars by rum and cocktail experts, perhaps some live music on the main stage. Meet and speak with some authors – they actually do like talking to you! The Rum Renaissance is also tying in with Miami Cocktail Week, and there are a lot of events featuring great rums and Miami’s international cocktail culture. The central hotspot in Miami Beach for many rum VIPs is the Broken Shaker at the Freehand Hotel. The Regent Cocktail Club at the Gale Hotel is also a hot spot for cocktails and special events during the week. The Albion Hotel on James Street at Lincoln Road, with crazy mixologist Albert Trummer and his Drogerie Bar, features mad-scientist-style libations. It’s not every day you can find dozens of countries in just one place. The rums are great, the people are having fun, the colors, the aromas, and the total experience of traveling the world of rum is at your fingertips with Miami Rum Renaissance. Come travel the globe, one sip at a time! For ticket information, updated schedules of events, or questions, contact miamirumfest.com 877-855-3378

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Photo courtesy Wynkoop Brewing Company

By Mike Gerrard

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YOU LIKE BEER WITH BALLS THEN ROCKY MOUNTAIN OYSTER STOUT IS GOING TO BE YOUR BREW OF CHOICE. EACH BATCH IS MADE WITH 35LBS OF BULL’S TESTICLES (IN CASE YOU DIDN’T KNOW WHAT A ROCKY MOUNTAIN OYSTER WAS), AND THE FIRST BREWING WAS SO SUCCESSFUL THAT IT’S NOW IN SHORT SUPPLY. THE GOOD NEWS IS THAT THE WYNKOOP BREWERY IN DENVER, WHO CAME UP WITH THE CRAZY IDEA, IS GOING TO BE BREWING SOME MORE IN APRIL. THERE MUST BE LOTS OF BULLS IN COLORADO WITH WORRIED LOOKS ON THEIR FACES.

Also in New York, the new Lost Tribes Brewery has an experimental brew called Tej. It’s made with gesho hops from North-East Africa, and fermented with a strain of champagne yeast. Though it’s brewed like a beer it drinks more like a wine, with a honey flavor, and is sold in gorgeous bottles that definitely look far more like champagne than beer bottles. The ABV is more wine-like too at a serious 14%.

The Stout is just one of a number of Extreme Beers that are on the market at the moment. They’re beers and ales with either unusual ingredients or an extremely potent kick to them, if not a kick like a mule then certainly like a bull grabbed from behind. Here we round up a few of the brews that might qualify as Extreme Beers, with a higher-than-usual ABV or something else that makes them stand out from the crowd. And they’re not all from the smaller breweries either.

There are dozens of brews with strengths of 20%, 30% and over. The current champion, and officially the strongest beer in the world, is Brewmeister Snake Venom. It’s a Barley Wine-style beer made by Brewmeister in the town of Keith in North-East Scotland, just down the road from the heart of whisky country, Speyside. It’s made with a smoked peat malt and each bottle comes with a warning label around the neck because of the high alcohol content. Drinking one bottle of this is more like drinking ten bottles of regular beer. (Currently the beer is only available in the UK by mail order, but Brewmeister is in talks with a U.S. importer.)

Take the Hoptimum Imperial IPA from Sierra Nevada, the largest buyer of organic hops in the United States. Some of those hops have been crammed into Hoptimum to produce a potent IPA that weighs in at 10.4% ABV. Only available May-August so it’s one to watch out for soon. The Brooklyn Brewery also makes a beer with a hefty 10% ABV, that’s available now if you can find it. Wild Streak started life as one of their private brews, kept for the brewers and their VIP guests, but they did a limited public release in the first quarter of 2014. It’s a Belgian-style golden ale aged in bourbon barrels, and is matured for a year before it goes on sale. If you find it, buy one to drink now and one (or more) to mature.

The craft brewery Goose Island in Chicago makes a range of Bourbon County beers, aged in barrels and having a complex bourbon-style blending of flavors such as chocolate, vanilla, caramel, oak and smoke. It’s beer, Jim, but not as we know it. These limited-release beers typically come in with an ABV of about 12-14%.

Finally, good old Sam Adams is another big name making big beers. Triple Bock was its first experiment at extreme brewing and tipped the scales at a massive 18% ABV, making it the strongest beer in the world when it came out in 1994. Sadly it’s no longer in production, but that was a lightweight compared to Samuel Adams’s later range of Utopias. Introduced in 2002, the first Utopia was 24% ABV, but recent examples of the annual limited-edition fall brew have been a hefty 28-29%. The price is pretty hefty too, at a Recommended Retail Price of $199.99. Asking 200 bucks for one bottle of beer? Now that takes balls.

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GOING GREEN WITH ABSINTHE SINCE THE 1912 BAN ON ABSINTHE IN THE UNITED STATES WAS LIFTED IN 2007, THE SPIRIT HAS BECOME WILDLY POPULAR. MIX UP THESE ABSINTHE COCKTAILS TO CELEBRATE THE RECENTLY RECOGNIZED NATIONAL ABSINTHE DAY. Photos courtesy Pernod Ricard U.S.A.

GREEN BEAST INGREDIENTS 1 oz. Pernod Absinthe 1 oz. Fresh Lime Juice 1 oz. Simple Syrup 4 oz. Water

PREPARATION Pour all ingredients together and mix. Garnish with a cucumber cut in fine slices.

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FRAPPE INGREDIENTS 1 oz. Pernod Absinthe 1/2 tbsp Super-Fine Sugar 1 oz. Water

PREPARATION Combine all ingredients and pour over a glass of cracked ice.

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MAIDENS BLUSH INGREDIENTS 1 oz. Pernod Absinthe 1 oz. Oxley Gin 1/2 oz. Fresh Lemon Juice 1/2 oz. Sugar Syrup 4 Fresh Raspberries 1 Slice of Lemon

PREPARATION Pour all ingredients in a shaker full of ice cubes, shake and strain into a glass filled with ice. Garnish with a lemon slice and serve.

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COFFEE FLIP INGREDIENTS 1 oz. Pernod Absinthe 3/4 oz. Sugar Syrup 3/4 oz. Milk 1 oz. Fresh Espresso Coffee 1 Yellow Yolk Grated Nutmeg

PREPARATION Pour ingredients in a shaker full of ice cubes, shake and strain over a cooled glass. Rasp the nutmeg over the cocktail and serve.

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SPOTLIGHT

HOTSPOT

KABIN

LOUNGE BRINGS ALPINE

INSPIRATION TO D.C. By Ariana Fekett, Photos courtesy of Travis Vaughn

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hen developing Kabin, the goal of owners Kunal Shah, Vinoda Basnayake, Dustin Huynh, and Rajeev Subramanian, was to create a lounge that feels timeless. Through their combined experience as promoters of D.C. Nightlife, they were able to decipher a niche in the market that they wanted to pursue: A warm Alpinestyle chalet modernized for a sleek new nightclub experience. Based on reviews, they’ve been highly successful. The physical space that Kabin inhabits is what makes it so special. Unlike many clubs, it doesn’t rely on high tech lighting or LED dance floors to provide its jovial ambiance. Instead, its natural warmth and old world elements lend it a charm all its own. When entering Kabin, guests appreciate the quality and thought that was put into their surroundings. Natural stone, aged wood, onyx, granite, and marble combine for something earthy and timeless. Craftsmanship is visible everywhere throughout Kabin. Elements such as an intricate overhead mirrored prism, custom made leather seating, exposed wooden beams, a delicate chandelier, and herringbone floors, are subtle and inviting features that make Kabin attractive for both women and men. Kabin draws a diverse crowd including D.C. professionals, peppy weekend frolickers in their 20s and 30s, visitors from out of town, and those seeking a more kicked-back, lounge environment during happy hours. The owners are hoping to create a space that will become a staple gathering point in the D.C.

community. Kabin is accessible with no cover fee. And to keep the ambiance fresh and guests on their feet, Kabin keeps the music open format. Guests can expect to hear hip hop, house, international, and top 40s, spun by a variety of DJs sure to bring high energy to the crowd when the hour turns late. While Kabin is very polished and very adult, it isn’t without whimsy. After all, what would a cabin be without snow? Kabin is indeed a nightclub, equipped to make snow fall from windows, and with snow-blowers for full effect. The televisions don’t distract with local news; instead they showcase different environmental themes to create a fun and fanciful atmosphere. True to the spirit of Kabin, the signature drink is Three Pins Alpine Herbal Liqueur, made by Leopold Bros. in Denver, Colorado. This unique liqueur is made from a blend of a dozen herbs and flowers that are gathered mainly near mountain trails. Ginkgo biloba, echinacea, coriander, and orange zest are blended with the herbs prior to being mixed with spirits, aged, and then strained. Three Pins is a taste of the mountains, and is unfiltered in order to retain the full flavors of its botanicals and spices. It carries the taste of orchard fruit and the piney aroma of high altitude terrain. Near bustling Dupont Circle, Kabin provides a respite for visitors and locals alike. It’s the ultimate place to take a digestif in hand and soak in the unique and refreshing flavor that only this hotspot can bring. Kabin is located at 1337 Connecticut Avenue NW Washington, DC. Kabindc.com CHILLEDMAGAZINE.COM

LAST CALL

CHILLIN’ WITH

Christopher “Drama” Pfaff REALITY TV STAR, AMBITIOUS MUSIC PRODUCER, FOUNDER AND PRESIDENT OF HIS OWN CLOTHING LINE APTLY NAMED YOUNG & RECKLESS, CHRISTOPHER “DRAMA” PFAFF IS WRAPPING UP THE SIXTH AND FINAL SEASON OF ROB DYRDEK’S FANTASY FACTORY ON MTV- WHERE HE AND HIS FRIENDS BRING DREAMS TO LIFE. Photo courtesy Anderson Group PR.

Going Out drink Usually when I’m home having a drink with friends I will drink wine, Cabernet usually. I mean, it’s a little girly but there’s something just relaxing about it.

If I’m going to go out, I might as well have the time of my life. We recently had a party at Marquee in Vegas, we went out there to do a little Young & Reckless party.

Down Time Not to be corny, but I truly enjoy what I do, so there’s not really a day where I feel like, ‘Ugh, I gotta crawl out of bed today and do what I gotta do.’ I still skateboard a lot. I grew up skateboarding, nothing like it to take your mind off of everything.

on his clothing line I think a lot of people didn’t believe in it right away, so I dove into it. I just met with people that had done it before and that’s where I learned how to do the basics. But I went out and hunted it down, you know?

What’s Next All I really want to do is create things and make things happen. That’s what drives me. I’m really excited about being able to be creative.

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On Success at a Young Age You just have to not be afraid to ask stupid questions and get in the room with the right people and you’ll figure it out.

PLEASE DRINK RESPONSIBLY. Imported by Wilson Daniels Ltd. St Helena, CA

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