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DISPLAY UNTIL JULY 15TH, 2015

T HE N E W B O T T L E R E NE W E D PA S S I O N IN E V E RY POUR WE’RE PROUD TO HAVE CREATED A NEW BOTTLE THAT EVOKES THE BACARDÍ FAMILY’S RICH HERITAGE AND THE CRAFTSMANSHIP OF OUR RUM, AND THAT ALSO WORKS BEAUTIFULLY BEHIND ANY BAR.

TOGETHER WITH THE HELP OF BARTENDERS FROM AROUND THE WORLD WE HAVE ENSURED THAT ITS NECK STRUCTURE PROVIDES A COMFORTABLE GRIP; THAT IT HAS AN EVEN POURING SPEED; THAT IT’S PERFECTLY WEIGHTED; AND THAT IT HAS DISTINCTIVE EMBOSSED SHOULDERS TO ENSURE IT’S EASY TO FIND IN YOUR BAR RAIL.

IN SHORT, WE’VE MADE SURE THAT THE EFFORT THAT HAS BEEN DEVOTED TO THE BOTTLE IS A MATCH FOR THE QUALITY OF THE RUM THAT COMES OUT OF IT.

Jimmy Russell does things his way. So thirty years ago, when he f irst mixed bourbon with honey, the idea was almost unheard of. But today his premium blend of Kentucky Straight Bourbon Whiskey and pure honey is being used in cocktails all across the country. And Jimmy wouldn’t have it any other way.

JIMMY RUSSELL MASTER DISTILLER W I L D T U R K E Y® B O U R B O N

CALLING ALL BARTENDERS

MIX YOUR MASTERPIECE Van Gogh Vodka is challenging bartenders to mix up a masterpiece using one of their signature flavors.

Your glass is the blank canvas Enter to win

Visit chilledmagazine.com/vangoghvodka for more details and to enter.

The winning artist will be awarded a grand prize trip for two to the Dutch Caribbean island of Aruba. the winner and four finalists will be featured in a Chilled Magazine spread.

Recipes must incorporate at least one of the following signature Van Gogh Vodka flavors: Dutch Chocolate, Dutch Caramel, Double Espresso, Cool Peach, Aรงai-Blueberry or Pomegranate. Contest runs from March 30 - June 15

#VanGoghChallenge Van Gogh Vodka & Gin is imported from Holland exclusively by 375 Park Avenue Spirits, Louisville, Kentucky. Please enjoy responsibly. 35% Alc/vol, 40% alc/vol.

Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

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CONTENTS

VOLUME 8 - ISSUE 2

features

Cuca Fresca and Snoop Dogg

Enduring Commitment to Excellence

Time To Drink Different

The New Rum Classification Rum, Rhum, Ron

Gekkeikan Sake

102

The Coming of the Shandy This is the Year!

104

Leaders of the Pack

Barrels and Cellars

Wild Turkey American Honey

The Art of Aging Beer

106

Just Right for Bartenders

Just in Time for Cinco de Mayo

Lime and a Shaker

Bacardi Rum, New Bottle

The Ultimate Margarita Recipe

Recipes

110

The Cocktail Worldâ&#x20AC;&#x2122;s Newest Darling

La Marina - Inwood, New York

Pisco

Modern Gin & Tonic Mixing Up Perfection

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Hot Spot

JOIN OUR 250 YEAR JOURNEY Enter the Hennessy Academy and experience 250 years of legendary craftsmanship Visit Hennessy.com or text “academy” to 46758

CONTENTS

VOLUME 8 - ISSUE 2

departments 16

12 A Message From Logan Ronkainen

Bottoms Up!

14 Cool Products - Stuff you need to know about 16 Cool Bottles - Mexican Masterpieces 18 How to - Make Foam

The Locals

24 Bartender Submission - Joann Spiegel 26 Bartender Submission - Brandon Casey 28 Brewery Profile - Minhas Craft Brewery 30 Sommelier Profile - Brian Smith 32 Bar Fly - Ask Ben Potts 34 Bar Owner Profile - Chad Solomon & Christy Pope, Midnight Rambler 36 Brand Profile - Purely Syrup 38 Bar Profile - Capital Cocktails, Gibson 40 Competition Winner - Ran Duan – Bacardi Legacy 44 Brand Owner Profile - Elizabeth Wiltgen, Jane St. Vodka Soda 46 Spirited Garage - Richard Rawlings, Gas Monkey Grill 48 Spirited Production - Chris Blackwell, Blackwell Rum 50 Spirited Journey - Zane Lamprey, Monkey Rum

Advanced Mixology

56 Drink In History - The Tequila Sunrise 58 Raise Your Spirits - Ilegal Mezcal 60 Food Know How - Carrots 62 Buzz Worthy - Jägermeister, Goes Back to its Roots 64 New and Next - Herbaceous Cocktails 66 The Next Mix - Limoncello 68 That’s The Spirit - The Case of Vermouth 70 Bartender’s Choice - The Oakland Art Novelty Company 72 Flavor Forward - Lemon Libations 74 Drink Well - Drink Your Vegetables, Kale 76 The Buzz - Coffee Infusions 78 Spotlight Launch - Jack Daniel’s Tennessee Fire

Mix It Up

22 Behind the International Bar 42 Celebrity Sippers - International Beauties 52 In The Know - Thirstie 80 Shaking and Stirring - Launches 112 Last Call - Chillin’ With Tamara Tunie

88 CHILLED MAGAZINE

ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell EXECUTIVE EDITORS Vicki Cruz

Editor’s Note

VOLUME 8 - ISSUE 2

PUBLISHER Jeff Greif

ADVERTISING COORDINATOR Kristen Reed ADVERTISING ASSISTANTS Bailey Springer, Jackie Lebovits, April Benshosan ART DEPARTMENT Daniel Batlle Rick Jensen Rogier Stoel Jessica Bartlett Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado, Michael Tulipan Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Lesley Jacobs Solmonson, Michael Nagy, Sara Kay, Shawn Evertsen CONTRIBUTORS Ben Potts, Salvatore Calabrese, Logan Ronkainen, Emma Janzen, Richard Fri, travelsquire.com PHOTOGRAPHERS Cover Photo: Joshua Lutz Images: Shutterstock.com CIRCULATION MANAGER Tom Ferruggia MARKETING Joy Sinacore 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 HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 8 - Issue 2 Copyright ©2015 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.

#JACKFIRE

WAS A WARM-UP

EVERYTHING ELSE

it takes jack to make fire

DON’T GET BURNED. DRINK RESPONSIBLY. | RESPONSIBILITY.ORG

EDITOR’S NOTE

VOLUME 8 - ISSUE 2

Photo by Maria Kepinski

GUEST EDITOR LOGAN RONKAINEN

International spirits are helping redefine our drinking culture and we have an insane amount of options at our fingertips. Most back bars have dozens of countries represented leaving it up to consumers to decide which poison tickles their fancy. Some bar programs are completely designed around an international spirit category like Sother Teague’s bitters and amaro selections at Amor y Amargo in Manhattan’s East Village. And emerging spirits are combining new techniques with rituals known only in small villages at the other end of the world like the cacao fruit spirit Solbeso. Our industry is becoming more and more complex as we uncover new and exciting ways to ferment, distill, shoot, shake, stir and flip thanks to our globalizing drinking culture. I am lucky to be working on a concept that focuses strictly on Italian vermouths and amaros at Trattoria Il Mulino. This category keeps me constantly inspired due to the nuances of the many varieties and the incredible versatility of these aromatized wines and bitters. But in fact most consumers will claim they don’t want any of the sort--which is why I pride myself on sneaking copious amounts of Braulio and the like into their drinks. These two categories of spirits add a new dimension and depth to a cocktail that makes you really savor and enjoy every sip to the last drop. Not to mention what a nice amaro can do for an upset stomach; also try pairing it with coffee or deglazing a pan with vermouth instead of red wine! Well, now this issue of CHILLED has got me started and I haven’t even mentioned anything about rum, scotch, mezcal, gin, tequila, brandy or soju. I guess you will have to come and find me at my bar. Just don’t ask for a Martini menu.

n Logan Ronkaine

After a brief stint as a chef in the Hudson Valley, Logan moved to Manhattan to pursue the trend of the modern cocktail. His start-up, Lolo Winston Hospitality, got him gigs around the city for menu consulting, branding, and trade advocacy. This led to being asked in 2013 to assist with developing the new cocktail program at Trattoria Il Mulino, an extension of Il Mulino, one of the oldest Italian restaurants in NYC. He is now Head Bartender there and continues to experiment on new things, while working on a recipe book of reformulated classics. Tweet him at @loganronkainen.

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SAN FRANCISCO WORLD SPIRITS COMPETITION 2014 DOUBLE GOLD MEDAL WINNER

ZAYA GRAN RESERVA’S PROPRIETARY RECIPE IS HAND BLENDED AND AGED IN OAK BARRELS FOR NO LESS THAN 12 YEARS, RESULTING IN A TRULY ALLURING AND SOPHISTICATED RUM.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

BEFORE ELIXIR

Jen Du is one of the 70 percent of Asians who suffer from a problem called Alcohol Flush Reaction, commonly known as Asian Flush, which causes people to flush red in the face and body when they drink alcohol. She founded Before Elixir which prevents these symptoms naturally by slowing down the metabolism of alcohol with B vitamins, amino acids and natural extracts. beforeelixir.com

INFUSION SPIRALS

The Barrel Mill introduces a smaller version of its patented Oak Infusion Spiral, revolutionizing the oak aging process for beer, wine and spirits. The spiral allows home brewers and craft beverage enthusiasts to quickly and easily add barrel-aged flavor, color and aroma directly to the bottle. Use with whiskey, rum, tequila and beer to mimic the effects of aging in an oak barrel. infusionspiral.com

LUCID ABSINTHE GATEKEEPER MIXOLOGY KIT

Seeking to eradicate all Absinthe stereotypes, the makers of Lucid unveil their mixologist kit designed to teach the â&#x20AC;&#x153;gatekeepersâ&#x20AC;? how Absinthe should be consumed beyond its traditional preparation. Each kit includes cocktail shaker, hybrid absinthe spoon/stirrer, guide including recipes, bottle stopper and ribbed glass. drinklucid.com

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BOTTOMS UP!

COOL BOTTLES

MEXICAN MASTERPIECES T1

Master tequilero, German Gonzalez, produces four, soon to be five, varieties of his T1 blend, each presented in a teardrop shaped bottle with exceptionally designed bottle stopper. Gonzalez also produces Tears of Llorona, a five-year, extra añejo from his private family reserve, which Food & Wine has dubbed, “the Pappy Van Winkle of tequila.”

1800 TEQUILA

1800 Tequila launches their most expensive, limited edition, Colección. Priced at 2K, the extra-aged añejo tequila comes housed in a one-of-a-kind handcrafted pewter decanter sculpted by celebrated artist Gary Baseman. Only 40 bottles will be available to retailers across the country.

MAMA’S BOY INFUSIONS

Created by bartender, Sean Conley, Mama’s Boy Infusions are unique, artisanal blends that enhance tequila’s classic profile with vibrant, sweet and spicy twists. The tequila has a unique bottling process that infuses it with fresh fruits and chili peppers, setting Mama’s Boy apart from other infusions. The Original Pineapple Mango Chili is not a flavor, it’s an experience, and best served chilled.

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#Barbancourt

- Rhum Barbancourt -

Perfection Isn’t Achieved Until It’s Expected

BOTTOMS UP

HOW TO

HOW TO FOAM Photos courtesy of The Cromwell, Las Vegas

WORLD-RENOWNED BARTENDER SALVATORE CALABRESE HAS OVER THIRTY YEARS EXPERIENCE TENDING BAR THAT SHOWS WITH EVERY PERFECTLY EXECUTED CLASSIC COCKTAIL HE CREATES. CURRENTLY BRINGING LUXURIOUS LINEUPS TO BOUND BY SALVATORE AT THE CROMWELL LAS VEGAS, HIS SIGNATURE MENU INCLUDES NEVER-BEFORE-SEEN ESPRESSO COCKTAILS, CHAMPAGNE LIBATIONS, AND CLASSIC COCKTAILS WITH EXCLUSIVE TWISTS.

ONE OF HIS CLASSICS, The Blood and Sand, is dressed with orange foam to add a delicate flourish.

Another is the Little Tasty Italian, which is topped with liquorice foam, made from liquorice tea, egg whites, lemon juice and sugar. Both signature cocktails are made with egg foams that Calabrese uses to amp up his drink. Egg foams are simple, easy and ideal for bartenders interested in adding some texture and a touch of molecular mixology to their drinks.

Step 1

Ingredients Egg whites are the easiest and most convenient protein base used to make foams and are perfect for adding other flavors that will complement your cocktail. “Use only the very best ingredients and the freshest of eggs,” says Calabrese. Choose flavorful ingredients from purees to teas, infused spirits, various herbs, syrups and bitters to add to the egg whites. Egg whites can be flavored with almost anything. Try creating foam using elderflower liqueur or maple syrup.

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Step 2

Combine To create a velvety foam texture, you must add citrus and sugar to your mix. The egg white foam will hold alcohol, so most spirits or liqueurs that are incorporated from step one will provide the sugar. Simple syrup may also be used. For the citrus, use the juice of a fresh lemon or orange but be aware that the acidity of the citrus will ruin the stability of your foam, so try to use somewhat promptly.

Step 3

Shake It Up Vigorous shaking is key to fully blending the egg white to get the desired texture and a generous amount of foam. First dry shake the ingredients, without ice, to aerate the egg white. Then add ice and shake some more to both chill and dilute the cocktail. If hand shaking is not your thing, you can buy an iSi-whipping canister with N2O cartridges. If using a canister, add all ingredients, charge, you’ll hear a slight hiss then shake, be sure to hold it upside down. “The syphon must be chilled in the refrigerator before use for at least a couple of hours for it to work well,” says Calabrese.

SALVATORE CALABRESE Salvatore Calabrese’s career in the hospitality business began in Maiori on Italy’s Amalfi Coast; moving to London and the bar at DUKES Hotel in St. James, London; Library Bar at the prestigious Lanesborough Hotel at Hyde Park Corner; his own bar, Salvatore, at FIFTY in the 50 St. James’ venue; and now, his latest venue is at the new Playboy Club, in London’s Mayfair, called “Salvatore at Playboy,” where he created the world’s most expensive cocktail! While at DUKES, he developed a reputation for his Martini Cocktail (some say the best in the world) and a niche market for extra-special cognacs. This was the start of a concept he calls “Liquid History,” a marketing concept that gained him respect amongst his peers. Salvatore Calabrese is past president of the United Kingdom Bartenders’ Guild. Today, Calabrese is internationally active within the industry, encouraging bartenders to become more professional through training programs while also judging national and international bartenders’ competitions.

TIP

Squirt some foam out as a test before you add it to your cocktail.

THE BLOOD AND SAND, on the cocktail list at Bound by Salvatore, is a wonderful classic cocktail created in the 1920’s named after the famous Rudolph Valentino silent movie. “My recipe is an adaptation of the original made by barrel aging the vermouth, whiskey and Cherry Heering brandy in an oak barrel for up to six weeks to allow them to mature in depth and character. The cocktail is dressed with an orange foam,” says Calabrese.

BLOOD AND SAND INGREDIENTS

1200 ml. Blended Scotch Whiskey 750 ml. Martini Rosso Vermouth 900 ml. Cherry Heering 3 oz. Amer Picon 3 oz. Dubonnet 1 1/2 oz. Cynar PREPARATION

Barrel age ingredients in oak barrel for six weeks. Add mixture to glass filled with ice, stir well and strain into a chilled coupe glass. Garnish with orange foam and a strip of orange peel.

ORANGE FOAM INGREDIENTS

3 Large Oranges 5 oz. Cointreau 3 1/2 oz. Fresh Raw Egg White 5 oz. Simple Syrup PREPARATION

Zest the oranges and then remove the white pith and discard, cut the oranges into chunks and together with the zest infuse in the Cointreau and simple syrup for 24 hours. Allow to strain naturally through a clean muslin cloth. When ready pour the strained liquid and the egg white into a clean gas canister charged with 2 nitrous oxide cartridges shake well and chill in the refrigerator until you are ready to use.

GO PRO

After allowing the foam to sit on a cocktail for a few minutes it will develop more fully, and bitter designs can be added. Place a few drops of bitters on the foam and use a cocktail straw or toothpick to swirl the bitters around. If you want to get more fancy use a stencil and an olive oil mister filled with bitters to spray a design on top of the cocktail’s foam. CHILLEDMAGAZINE.COM

Bulldog gin & chilled magazine present

GIN & TONIC CONTEST

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BEHIND THE BAR

BEHIND THE

Inte rnational BAR

HIRO SAKE

Hand-crafted premium sake from Japan, is positioned to be the first premium sake to be recognized and ordered easily, by name. According to Co-Founder and CEO, Carlos Arana, “Hiro has performed even better than we expected as distributors and consumers alike see the versatility of Hiro as a great low calorie, low alcohol but flavorful beverage.”

VOV

Molinari, makers of the world’s number one selling Sambuca and 375 Park Avenue Spirits introduce VOV to the United States. This traditional Italian Zabaione Cream Liqueur, akin to American eggnog, is made from egg yolks, sugar, the highest quality, aged Sicilian Marsala Superiore wine and alcohol. VOV is the perfect substitute for cocktails that call for a fresh egg.

LEBLON CACHAÇA

Learn how to be a Brazilian. Just as exotic and flavorful as the Rio de Janeiro beach it was named after, Leblon, is a fresh spirit with a distinct flavor. Leblon offers popular cocktails an exotic twist when substituted for typical base spirits, however in the national drink of Brazil, the Caipirinha, it really shines.

SUGAR SKULL RUM

Made from sugar cane molasses sourced from the Caribbean and South America, the Sugar Skull Rum collection includes distinctive flavors including vanilla, coconut, wild berry and cinnamon. The brand honors the Dia de los Muertos, the ‘Day of the Dead,’ a convergence of European Catholic and ancient Aztec traditions that celebrate those who have left this world and remind us that life should be celebrated.

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JAW-DROPPING

SMOOTHNESS. BROW-RAISING

BOTANICALS. RETHINK GIN. WE DID.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Joann Spiegel

Dead Rabbit Grocery and Grog New York, New York Joann has been bartending for well over a decade. Working her way up the east coast from Philly, she landed in NYC, where she currently manages, as well as tends bar in the infamous Dead Rabbit. Of course, working behind a bar of this distinction, Joann has several awards and accolades under her belt including reaching finalist status in contests for Bombay Sapphire, Cointreau and Maker’s Mark. She also just recently won the Woodford Reserve Annual Manhattan competition, but in one of her proudest moments, was named by Gaz Regan, winner of his coveted “Gazzer Award.” In her experience behind the bar, she has witnessed firsthand a bartender’s power to control the energy and flow in a room and of a crowd. “My most used skill is my perception of people,” she says. “You have a split second to assess multiple situations simultaneously. I think the career bartender is striving to give exceptional service while encompassing all aspects of the warmest hospitality.”

Photos By Ayla Christman

SHOE MAKER INGREDIENTS

2 oz. Knappogue Castle Single Malt Irish Whiskey 12 yr. 1 oz. Fino Sherry ½ oz. Sugar Syrup Dash Orange Bitters 2 Raspberries Orange Slice and Peel Mint Sprig Raspberry PREPARATION

Add a dash of bitters, raspberries, orange slice and sugar syrup to shaker tin and muddle. Add sherry, whiskey and ice and shake. Double strain into Old Fashioned glass and top with crushed ice. Express orange oils from peel and discard. Garnish with mint sprig and raspberry.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Brandon Casey

Citizen House Scottsdale, Arizona Brandon is a trained anthropologist by day and a renowned mixologist by night. When he is not identifying mummified remains, he is winning best bartender awards. Most notably, the Smithsonian National Museum of American History recently selected Brandon as one of the nation’s top mixologists. He created a cocktail inspired by our country’s spirited past in celebration of the 200th anniversary of the Star Spangled Banner. According to Brandon, the cocktail culture is full of learning and educational opportunities. “The cocktail community is headed toward a more educational role in keeping with the all encompassing food culture in America,” he explains. “We are all just a bunch of booze geeks and our guests come to learn from us. I think a lot of us will find ourselves in more of a teaching role than we ever though we’d be.”

Photos courtesy of AWE Collective

100

•member •

CONFLAGRATION NATION INGREDIENTS

1 oz. Angel’s Envy Finished Rye 1 oz. Bulleit 10 Year Bourbon ¾ oz. Nardini Amaro ½ oz. Sandeman’s Founder’s Reserve Ruby Port ½ oz. Boulard Calvados ¼ oz. Mint-infused Simple Syrup PREPARATION

Pipe tobacco smoked glass, with a large rock, garnished with a mint sprig and an expressed lemon peel.

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THE LOCALS

BREWERY PROFILE To get started, Manjit and Ravinder sold their shared car so they could afford to purchase packaging and raw goods. In 2002, the duo incorporated a Minnesota brewery called Mountain Crest Brewing Company to create and sell premium beer at discounted prices. “The most creative beer culture on the planet is right here in the U.S.,” Ravinder said of their choice to move to the U.S. “Look at all the great beers coming out of the hundreds of craft and microbreweries in this country.” The Minnesota Brewery eventually went bankrupt and Ravinder and Manjit moved their production to Monroe, Wisconsin, where Ravinder began producing his beer at The Joseph Huber Brewery in the city of Monroe. In 2006 the Minhas siblings bought the brewery and made it their own. They grew the brewery’s volumes from 30,000 to 320,000 barrels in 2012, making it one of the fastest growing breweries in the U.S.

By Nicole DiGiose Photos Courtesy of Minhas Brewery

Siblings Manjit and Ravinder Minhas were only 18 and 19-years-old when they became involved in brewing, distilling, and importing back in 1999. Originally from Calgary, Canada, where the drinking age is 19 (18 in certain parts), the two gained experience working the retail sectors in their parents’ liquor stores in Alberta while attending the University of Calgary for engineering. Though they both enjoyed the liquor business, they were curious about something slightly different: the beer business.

“Life is too short to drink cheap beer but it’s also a crime to drink an over-priced beer,” said Ravinder. “We gave our customers a great tasting beer at an affordable price and that is how we became one of the fastest growing breweries in the country.” Now known as The Minhas Craft Brewery, the Wisconsinbased brewery is known to be America’s second oldest, having been in operation since 1845. It is the 10th largest in the U.S. producing a variety of brews, from light beers to craft beers, including IPA, Double IPA, Traditional Ale and Wet Hopped IPA, along with seasonal beers such as Ginger, Hefeweizin, Winter Bock, Hazelnut Dark, and Chocolate Stout, the brother-and-sister team really turned the brewery upside down for the better. In 2012, Manjit and Ravinder opened up a micro distillery across the street from The Minhas Craft Brewery. The Minhas Micro Distillery was established in a 100-yearold building with a tower that stands at 45 feet tall and built with a cupola on top. The distillery produces and packages a variety of small batch spirits such as Blumer’s Moonshine, Apple Pie Moonshine, Polo Club American Gin, different types of vodka, whisky, rum, and more. According to the Minhas siblings, the heritage and tradition of hand-crafting some of the finest spirits in the world dates back to 1845 at their distillery. The Minhas Micro Distillery has a full-fledged distillery operation, which the Minhas team is proud to show off. Tours are held during most days of the week, where customers can relax in the tasting room, sample products, and check out the process of packaging. Tourists will also learn about Fred Blumer, one of the previous owners of The Minhas Brewery, who was kidnapped and held hostage by Chicago mobsters during the Prohibition era because his moonshine outshined the mob’s. The movie, titled The Kidnapping of Fred Blumer was created by the Minhas team and will be showing at the Minhas Micro Distillery.

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ALL TOGETHER In 1874, MW Heron, the founder of Southern Comfort, took the harsh & unrefined whiskeys of the time and made a sweet, smooth and award-winning drink that his patrons would feel confident ordering, and would feel comfortable drinking. And if M.W. Heron were here today, he would say we are doing fine. Because there was nothing like Southern Comfort then & thereâ&#x20AC;&#x2122;s nothing like it today.

SouthernComfort.com - Responsibility.org

THE LOCALS

SOMMELIER PROFILE

Brian Smith By Christopher Osburn. Photo by Matt Walker.

dvanced sommelier with the court of master sommeliers sounds like a Victorian era secret society, but Brian Smith didn’t need to go through any ancient traditions to reach this level. He did so after passing the Masters Sommelier Exam. “Pursuit of the Master Sommelier exam is an honorable goal that really requires 100% dedication,” says Smith. Wine is extremely complex with different languages, history, regions, grapes and techniques. Mastering this requires an incredible amount of theoretical knowledge. “To be a great taster you then need to connect the sensory experience of tasting wine with your theory background, which is completely unique. Lastly, it’s all about providing the ultimate experience for your guest or customer.” Smith first got hooked on wine while working the night shift at a wine shop in Jackson Hole, Wyoming. “I worked nights so I could still snowboard everyday, even though my sponsorships had dried up.” Smith says that he was more of a Pabst Blue Ribbon fan at the time, but would read about wine and enjoyed tasting wines when business was slow in the store. “I became completely enamored and fascinated with the diversity, cultural richness and historical significance of wine. I remember

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reading about Sommelier’s and their ability to pull all of this information out of simply smelling and tasting wine. I was determined to be one.” As a sommelier, Smith’s goal is to turn people on to great wine. “In fact, Porter & Plot is perfectly in line with what first got me hooked on wine. With Porter & Plot we wanted to create an easy way to discover all of the amazing vineyards, winemakers and stories that make the world of wine so intriguing.” As a sommelier, Smith’s mission is to share his passion and enthusiasm for wine and to get people excited. “I also spent a lot of time traveling the vineyards of the world and meeting some pretty fantastic people who make these wines. We now make many great wines from around the world under the Porter & Plot label that is refined and complex, yet priced to be enjoyed every day.” Smith also oversees the wine curation for Club W. “We focus a lot of energy on understanding customers taste preferences and suggesting wines that will be a win for them. There is a lot of heavy lifting that goes on behind the scenes but the customer experience should be as easy as hitting ‘return.’ From there, it is up to us to deliver wines you love directly to your door.” Smith says that wine novices should have an open mind and should try to understand body and weight. “Body is a key attribute to communicate when buying wine in the restaurant or store. Is it the texture and weight of milk (full body) or water (light body)? Understanding and communicating this will increase the probability of a recommended wine delivering what you want.” He also believes that novices should explore wines by category. “For example, focus on a certain region or country for a while to get familiar with all of the different styles and wines of that region. Or taste across a certain grape. One example would be Sauvignon Blanc from California, Loire Valley of France, New Zealand or Friuli in Italy. Each unique location produces a unique style of wine even with the same grape.”

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THE LOCALS

ASK BEN

Ben Potts What’s ’ The Secret Ingredient in Great Cocktails? Photos by Jean-Sebastien Michel / Alambika Some bartenders make good drinks and some bartenders make GREAT drinks. It’s certainly not a subtle distinction. And while the mustachioed mixologist may appear to be the most capable drinksmith, it’s not about who can utilize the unique botanical profile of an obscure gin or whose lexicon of forgotten classics is largest; it’s about ensuring a guest is getting something exceptional. Genuine service, smart ingredient selection, entertainment, and striking presentation all contribute to creating something great. Greeting guests warmly and explaining the menu is a great way to start -- staring at your phone is not. Once your patrons are primed and ready they’re either going to order something from the menu or off. Either way, beyond balance and flavor, choosing what’s going in the glass should depend on who’s getting the drink. For novice drinkers, there are certain “power” ingredients that never fail to impress. “And for this cocktail, we have gin, cucumber, blah, and, blah.” The last two ingredients will be lost in translation because the person in front of you stopped listening after cucumber. If you happen to be making a drink for a seasoned enthusiast: exotic produce, anything “house-made,” or unique back bar ingredients tend to be winners. Understanding the necessaries and pairing them with expectations is key.

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BEN POTTS IS THE BAR MANAGER AT BEAKER & GRAY, COMING TO MIAMI THIS SUMMER.

When I see bartenders shaking cocktails like they don’t have any muscles in their arms, I know the drink is going to be terrible. Conversely, when a bartender is whipping a gleaming metal shaft of cacophonous ice and liquid over his head while twirling a spiraling bar spoon in a whirling mixture, you know those drinks are going to be incredible. Then, if he’s suddenly diving for the “VIP glassware” and you’re looking at something being poured in a crystal Nick & Nora glass, it’s pretty much game over. Ditto for perfectly clear ice. There’s nothing like a gleaming transparent rock beaming at you from your chosen potion. Finally, garnishes make a huge difference. Fresh herbs, perfectly sliced citrus, or anything wonderfully creative will enhance the sensory experience. Naturally, whatever the guest wants is the priority. If it’s a beer, a glass of wine, or a vodka tonic, make it happen. If it’s a cocktail that’s going to blow their mind, consider all of the above. Ultimately, it’s important to realize that if you think you make great drinks and other bartenders think you make great drinks, the likelihood of everyone else maintaining that belief is that much higher.

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BAR OWNER PROFILE

Chad Solomon

Christy Pope

MIDNIGHT RAMBLER dallas, TX Where cocktails meet cowboys By Sara Kay

Photos courtesy of Mei-Chun Jau

Chad Solomon and Christy Pope found themselves in a pretty incredible predicament when they came across the space in Dallas, Texas that is now home to Midnight Rambler. Upon entering the Joule Hotel, which at the time was an empty canvas for them to build on, they began to see their concept unfold.

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had Solomon, a former film producer, and Christy Pope, a DJ, both found themselves working at various high-end cocktail bars in New York City before they moved down to Texas. They were able to pull from their creative minds and build what is a combination of eclectic music, urban vibes and incredible drinks, and now own one of the most sought-after cocktail bars in Dallas. “When we looked at the [Joule] hotel, we realized we wanted something unique to the Joule, something that would complement it,” says Solomon, co-owner of Midnight Rambler. “We saw the space, it was totally demolished into a box and the first thing that came to us was we started to hear the soundtrack to the room. We hit on rock and roll, soul, hardcore soul and rock from the late 50s to the early 80s. Punk rock, post punk, Texas music, the blues, northern and southern soul. A patchwork pattern of layers.” Midnight Rambler is a peek into Solomon and Pope’s pasts regarding music, creativity, and living in New York City. The interior of the bar is plush and artistic, and yet has the comfortable hints of your favorite rock club, complete with dark wall paint, fluorescent signs and uncovered light bulbs lining the walls. “The concept of Midnight Rambler was derived for the space itself, and we looked at what the Joule really stood for,” says Pope, coowner of Midnight Rambler. “It’s known for being a beacon in Dallas for the art community. The Joule already had this art-meetsfashion vibe, so we brought in that music element meets craft cocktails, meets gritty New York City.” Unlike big cities with bustling cocktail scenes, Texas doesn’t have much of a cocktail history at all. Knowing this, Solomon and Pope designed their cocktails around a basic yet full-proof concept; keep things simple, but enhance every ingredient elementally. With this, they were able to put together an incredible cocktail program made up of sour-

based and aromatic cocktails that guests have welcomed with open arms and curious palates. “We wanted to challenge ourselves to look forward,” says Solomon. “We wanted cocktails with more pop that were more visceral. Texas doesn’t have a cocktail history, so other than looking for unique flavors or products here, we’re conscious of finding things that are unique to Texas as they are available.” As new entrants on the Dallas nightlife scene, Solomon and Pope found themselves in a fairly unique position with Midnight Rambler; the opportunity to introduce a completely new kind of cocktail bar to the up and coming scene that won’t just blend into the back drop. “Dallas has a burgeoning cocktail scene right now, and the reaction has been overwhelmingly positive,” says Pope. “Because of our pedigree, Midnight Rambler stands out above other cocktail bars in Dallas. There’s a lot going on here in the craft cocktail community, and it’s a really great time to be a part of it.” For Solomon and Pope, Dallas is the perfect place for Midnight Rambler. The time is right, the downtown is thriving, and the bar appeals to an audience that is thirsty for something new. And while they come from an extremely knowledgeable cocktail background, they keep the “geekiness” of cocktail culture behind the scenes. In a city where cocktail bars are only just starting to gain notoriety, Midnight Rambler is the perfect place to satisfy the need for a bar with a more urban, sophisticated vibe. “We swing the lightest I’ve seen in terms of the amount of geekiness and thought into the drinks, and yet as loose and kinetic an atmosphere as we allow it to get. We shield the guests quite a bit from the intellectualization of drinks, the nerding out, because that’s not the point. We geek out behind the scenes, but when you’re here, it’s a really fun time.” CHILLEDMAGAZINE.COM

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BRAND PROFILE

PURELY SYRUP

KEEPING IT PURE AND SIMPLE By Melissa Molloy Photos by Paige Green Purely Syrup is an organic, purely artisanal product made by a seasoned bartender and two of his longtime buddies. The founders, San Francisco bartender, David DeRinzy, Brooklyn-based entrepreneur, Joshua Bloom, and Steve Craig, a marketing executive with extensive food and beverage experience, created the line of flavored simple syrups. Purely Syrup was born out of an “ah-ha!” moment DeRinzy had while managing an upscale bar in Telluride, Colorado where he had been making his own organic flavored syrups for his original cocktail creations. When he realized these syrups would be something most bars would benefit from, he

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approached Joshua and Steve, a bottle of his homemade syrup in one hand and a business plan in the other. The Purely Syrup Company was born, determined to make organic, ready-to-go simple syrups available for both professionals and DIY home use. According to DeRinzy, the latest cocktail renaissance has brought craft/artisanal cocktails to the forefront of bar programs across the country. This movement is only gaining legs and stretching further globally. This is all happening at the same time the DIY food movement has become a real powerful force. This concept was a major driving factor for him when creating the Purely Syrup Company. “We see the future as very bright for the craft/artisanal cocktail movement, especially as it moves into consumers homes,” says DeRinzy. “We are just beginning to mix skilled drinks at home. Folks are discovering that they, too, can make creative cocktails and it doesn’t require a great mustache.” Only made from the finest organic ingredients, Purely Syrup’s simple syrup is so versatile it can be used in coffees, teas, marinades, alcoholic and non-alcoholic drinks. “We wanted to offer interesting flavors that most people are familiar with. Often times, flavors that are overly wild, bring the risk of alienating people before they’ve even tried it. So, we went with floral (vanilla bean), root (ginger root), citrus (grapefruit) and spicy (habanero) flavors. For the fifth syrup we opted for unflavored, basic simple syrup. Not surprisingly, many people find it convenient to have a regular organic simple syrup ready to go.” In a world where organic products are becoming increasingly more and more popular, it’s handy to have a product like Purely Syrup’s simple syrup at arms length. It can be mixed with any and all types of spirits. In addition, the syrups can be added to cocktail ingredients to create all kinds of unique takes on drinks from the modern to the classic. “As a bartender, it’s important to have fresh juices, real bitters, and high quality syrups as a staple to assist with continuity in any great cocktail, from classic to modern. Having an FDA Certified Organic product also holds firm that each bottle tastes exactly the same and is of the highest quality. Just open a new bottle, drop it in the speed pour and you’re ready to go!”

Founders David DeRinzy and Joshua Bloom

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BAR PROFILE

CAPITAL COCKTAILS AT THE

GIBSON

By Sara Kay, Photos By Dominique Fierro

espite being one of the most eclectic cities in the country, and not to mention being our Nation’s Capital, Washington D.C. has never been known for its cocktails. While other cities raced to be known as cocktail destinations during the cocktail renaissance of the 2000s, D.C. seemed to be falling behind. That is, until now. Opened in 2008, The Gibson is the brainchild of Eric Hilton, co-owner, restaurateur and musician known for his company Thievery Corporation. While Hilton handles the music and internal vibe overall, Frankie Jones, bar manager and lead mixologist, is in charge of the booze and serving postprohibition cocktails to a city that up until The Gibson’s opening, had little to choose from. “There wasn’t really a place like The Gibson here,” said Hilton. “I wanted a place where you could sit quietly with friends, have a drink and not have people bump into you. It’s like a VIP room, where once you’re in you’re comfortable, and the cocktails are better than anywhere else.” Classic and hand-crafted cocktails are ever-present from the masterminds at The Gibson, but for those who may not have an idea of what exactly they want, they have taken out the guess work with the option of an Omakase-style cocktail menu. “We like to use ingredients from everywhere, and the average person may not know what they are or what they taste like. I’ve noticed that people see a certain ingredient and order that drink, not paying attention to anything else, and you end up remaking a drink because they don’t like it. Why not eliminate the process of mistake? You tell us what you want, and we make it.” If a crowded, Top 40 bar is what you’re looking for, The Gibson may not be for you, and Hilton and Jones are okay with that. Operating with a crowd-control element, people are only allowed in based on the seats available, giving you the best drink in the city without any unwanted hustle and bustle. “Even more than the cocktail here is the experience,” said Jones. “You come to The Gibson to create an experience that you may remember for the rest of your life. We’ve had people come here on their first date, then come back for the engagement, we’ve even had weddings. It’s not just a bar, it’s an experience.”

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The Spirits Are Calling. It’s Time to Answer the Call.

JULY 15-19, 2015 It’s that time of year again. Time for the cocktail industry to call on the New Orleans’ spirits for five days and more than 200 events at the world’s premier spirits festival. So join us as the international spirits community answers the call, returning for another spirited round of Tales of the Cocktail®. Tickets are on sale now, visit TalesoftheCocktail.com.

Kick off your Tales of the Cocktail® 2015 with a spirited presentation from one of the world’s renowned experts on hospitality, Danny Meyer from the Union Square Hospitality Group. Tickets start at $115 or you can upgrade to the exclusive VIP experience, which includes a meet and greet with Meyer before the show. This intimate setting means there are a limited number of tickets so get yours now to be a part of the first-ever Tales of the Cocktail® keynote event.

TalesoftheCocktail.com

DANNY MEYER Union Square Hospitality Group

THE LOCALS

COMPETITION WINNER

BACARDI LEGACY FINALS

RAN DUAN TAKES THE CROWN By Thom Meintel It’s 3 pm on a hot, sunny Miami afternoon in February and Bacardi Brand Ambassador, Juan Coronado, is batching cocktails backstage in the prep area of The Temple House, the last venue on the docket for the Bacardi Legacy Finals. The global mixology competition sponsored by the USBG has at last reached its finale and the last six months has seen emerging talents come forward to stake their claim on mastering the art of mixology. Tonight is special for a number of reasons not the least of which is the choice of venue, a former Jewish temple right in the heart of South Beach, and the ambitious undertaking to serve tastings of all nine of the finalists’ drinks. I was more impressed with the latter especially watching Juan pouring, stirring, blending, tasting … and tasting again. Was it perfect yet? Only a master like Juan can recite the pleasurable attributes of each and every Bacardi cocktail. His is an obsession I can truly admire in the sub-tropic climate of South Florida. I retreated to the air conditioned main room to scope out the preparations for the evening’s competition. All nine finalists were in their best Sunday duds ready for photos and practicing their presentations. Andrew Meltzer was bent on getting his history of the cobbler speech pitch perfect, his arms waving in the air as he recited a few lines from Charles Dickens while Junior Ryan looked on. Junior must have been wondering if his “Rose Parade” back story would measure up to Andrew’s mettle. Such is the lot of the Legacy contestants … you really must have your i’s dotted and t’s crossed when it comes to romancing your drink. This is a cocktail that will earn its own legacy after all. Later when the doors opened, a shimmering holographic curtain of rain hung with the famous Bacardi bat logo floating mid-air led spectators into the cavernous space. The familiar Bacardi marquee sign was propped appropriately on

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rum barrels on the sideline and the stage was set with satellite bars and white leather benches throughout. The transformation from nothing to something was palpable, and with the first thump from the DJ everyone was suddenly in party mode. As the venue began to fill, a lively cocktail hour ensued, bolstered by many of Bacardi’s familiar Legacy drinks including the Mojito, the Daiquiri and a surprise pouring of last year’s winning drink by Naomi Levy, the Guayaba Arabica, every drop savored. Then it was show time. We’d already been treated to six of the competitors’ presentations regionally and were excited tonight to catch Enzo Cangemi, Ran Duan and Julio Cabrera in action, all of whom we’d missed at the New York showcase. A real crowd pleaser and Miami mainstay on the craft cocktail scene, Julio turned it up a notch by ditching his jacket before shaking his “Rumbero,” a drink rooted in Cuban culture and referencing the sensuous Latin dance. With his flouncy sleeves flying and hips gyrating, he relentlessly worked the shaker up and down, bringing down the house. A hard act to follow indeed but when Ran Duan took the stage he seemed ready to kill it. His “Father’s Advice” had all the makings of a success especially with its innovative use of Bacardi Gold and with “family” the secret ingredient. Chasing the American Dream from Chinese roots was a moving backstory and one that mirrored the Bacardi family’s quest. His focus never veered as he mixed, shook and poured his precious liquid, narrating continuously throughout. After four more presentations including Meltzer’s award worthy performance mixing his “Cuban Cobbler,” the four judges crowned Ran the national finalist. Duan will be representing the U.S. at the Bacardi Global Legacy Cocktail Competition in Sydney, Australia in May, and will present in front of a judging panel representing some of the most influential experts of the international bartending and spirits community. Participants from 36 countries including Finland, Latvia and Chile enlisted this year, more than ever before. Only one global participant will see their drink crowned as the 2015 Bacardi Legacy Cocktail. We can’t wait to see who will take the coveted prize.

FATHER’S ADVICE

After the evening wound down, CHILLED caught up with Ran to gain some insight on his rise to world class status. When did you begin mixing? I started mixing after I graduated from Johnson and Wales in 2009. I began mixing to help with my family’s restaurant, Sichuan Garden, and became passionate about the craft while creating my own style and developing the Baldwin Bar there. What do you enjoy most about mixing? Most of all, I enjoy the guests. The interactions, when tending my bar, are so personal. I’ve gotten to really know many of our regulars, who share the joys and challenges of life. They are like family. Do you have a favorite cocktail? I have two favorites, the Tom Collins and the Bacardi hand shaken Daiquiri. What’s something about you that might surprise people? I’ve started a campaign around my winning cocktail, “Father’s Advice.” It’s not about promoting myself or my drink; it’s about sharing the spotlight with some of the amazing industry professionals that inspired me. What would you like to do when you stop mixing professionally? I don’t think I will ever stop. I might cut down on the shifts as I get older but I love being behind the bar.

INGREDIENTS

1 ½ Parts Bacardi Gold Rum ½ Parts Punt E Mes ½ Parts Cardamaro ½ Parts Amontillado Sherry Lustau ¼ Parts Creme De Banana Giffard PREPARATION

Combine all ingredients and stir for 45 seconds. Pour into a chilled coupe glass and garnish with an orange swath. CHILLEDMAGAZINE.COM

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CELEBRITY SIPS

Some of Hollywood’s best actresses aren’t even from the United States. Check out these International hotties and what’s whetting their whistles.

KEIRA KNIGHTLY From Middlesex, England, Keira, who is currently pregnant, asked her doctor at her last visit, “When can I drink? Please. I just want a Margarita!”

ROSELYN SANCHEZ Born in San Juan, Puerto Rico, loves drinking cocktails made with tequila.

MONICA BELLUCCI The Italian beauty, poised to become the next Bond gal, of course enjoys the Vesper, shaken, not stirred.

FREIDA PINTO From Bombay, India, Freida enjoys cocktails made with fresh fruit and vegetable juices and is often spotted drinking champagne like Moët & Chandon.

ISLA FISHER Born in Muscat, Oman to Scottish parents, she was named after Islay, the southernmost island and smoky whisky mecca in Scotland.

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JORDANA BREWSTER The Panama City star stays in top shape by drinking light. Her cocktail of choice is the “Caipiroska, my version is vodka, lemons, limes and stevia instead of sugar. It’s my own skinny-girl drink.”

Winning countless awards over the past decade, the energy within these exclusive ďŹ&#x201A;avors showcase an aura all their own. Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

vangoghvodka.com

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BRAND OWNER PROFILE

Flavor of Love Elizabeth Wiltgen

Jane st. vodka Soda

What separates one idea from the next? Well it’s most likely the roll up your sleeves, take a leap of faith and aim to achieve tangible results part. This is

how Elizabeth Wiltgen separated her brainchild, Jane St. Vodka Soda, from the rest. Jane St. Soda is the very first ready to serve vodka soda on the market. Elizabeth now has the distinct gratification of causing a rippling why didn’t I think of that effect throughout the idea having community. The journey from idea to four crisply packaged artisanal varieties of carbonated deliciousness began as a joint collaboration between Elizabeth, a once event manager for St. Germain and Avion, and her husband Chad. “My passion has always been in hosting, planning, and executing events whether it was for work or home, says the Los Angeleno mother of two. “Mixing cocktails, pouring drinks, and creating new flavors and syrups were all a part of my everyday life. I set out to create a better way. A healthy alternative that was thoughtful, creative, lively, yet not time consuming,” she says. Working off of the syrups she’d already perfected for her successful mobile Hawaiian shave ice company, Ice Ice Shavie, Elizabeth and Chad compiled a list of 14 potential flavors. Eventually, they settled on

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Original (with a hint of lime), Grapefruit Meyer Lemon, Pineapple Jalapeno and Peach Peppercorn. “Finding someone who could carbonate and bottle to my specifications proved to be one of the biggest hurdles,” says Elizabeth. “Once we found someone we trusted, we were off and running.” Amongst other decisions the entrepreneur made along the way, she says, “We knew we wanted a screen printed bottle that would pop on the shelf. The bold fruits on our bottle are eye catching and modern, and relay to the consumer that we use real fruit.” Real fruit sullied by artificial sweeteners might as well be fake plastic fruit. Luckily, Jane St., named so after the adorable West Village Meatpacking District street that runs from Greenwich Avenue to West Street in New York City, works with only naturally sweetened agave nectar and gluten free vodka. Elizabeth concludes, “Listen to the people around you, but don’t be afraid to take a risk. Sometimes the best ideas are the most simple.” For those of you out there who’ve ever asked the question, either out loud or to yourself, “What goes into a vodka soda?” (You know who you are). Jane St. has your back. For more information visit janestvodkasoda.com.

Traditional dark Jamaican Rum in character, yet light body notes of gold rum. Full bodied, refreshing and delicious. GOLD RumBahamas 2015

GOLD Global Rum Masters 2015

GOLD 94/100 Beverage Tasting Institute 2012

FINALIST 92/100 Ultimate Spirit Challenge 2012

SILVER International Spirits Challenge 2012

www.blackwellrum.com FACEBOOK.COM/BLACKWELLRUM

TWITTER.COM/BLACKWELLRUM

INSTAGRAM.COM/BLACKWELLRUM

Â© Imported by Well Black USA, Miami FL. 40% ALC/VOL. Drink Responsibly.

INFO@BLACKWELLRUM.COM

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SPIRITED GARAGE AND GRILL

RICHARD RAWLINGS GETS FAST ‘N LOUD WITH GAS MONKEY BAR ‘N GRILL By Ariana Fekett

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TELEVISION STAR RICHARD RAWLINGS,

of the Discovery Channel’s show Fast ‘N Loud, has propelled the Gas Monkey name into the restaurant world. The man who loves cars, and has created a name for himself in that industry, says it was always in the plan to open a restaurant. Fueled by a love of beer, live entertainment, and all things barbecue, he opened the original Gas Monkey Bar ‘N Grill and accompanying music venue Gas Monkey Live in Dallas, Texas with great success. The prime location of Gas Monkey Bar ‘N Grill is clearly a source of pride for Rawlings, and one of triumph. He jumped into the food world earlier than anticipated, and he and his partner ran with it. With plans to expand and replicate the business in other locations, they wanted a solid menu and decidedly Gas Monkey vibration to resonate through the space. Their chef developed a menu with a quintessentially Texan flair that includes house-smoked meats and homemade sauces. The menu is exactly what you’d hope for: a unique roadhouse array with plenty of richness and lots of heat. When asked about his favorite items, Richard declares that the Black Angus Brisket and El Jefe Burger with onion jam, romaine, smoked cheddar, pork rind fried jalapeño, fried quail egg, and house bacon, sit at the top of his list. The appetizer list features choices like Artichoke Heart Grillers with lemon oil, red chile, and smoked Gouda, Smoked Tostadas, and Chicken Lollipops. And for burger lovers, add-ons like pickled chiles, goat cheese, and candied bacon elevate the menu. Though it’s theoretically possible to eat light, the atmosphere beckons visitors to relax and indulge. Richard is excited to have the energy of live performers at a space he can call his own. He glows when discussing the bands that his booker has been able to bring in, and remembers Motley Crue’s performance at his venue with especial fondness. “Gas Monkey Live has full green rooms for the bands and RV hookups out back, it’s a full on concert venue,” Richard says. Of the Gas Monkey Bar ‘N Grill enterprises, he says, “you can get it all; you don’t have to go to a different place for your food, you can have it all in one place.” And for those who would like to catch a glimpse of Mr. Rawlings himself and say hello, grill-goers have a solid chance. The bar is one and a half miles from his shop, and he visits five or six times a week to visit, check in, and have a good time with friends and customers. The bar is infused with his personality, and his primary concern is with good hospitality. With an extensive list of beers on tap, and a respectable tequila and Margarita menu, there’s plenty to like about the friendly spot that’s been drawing locals and tourists alike. To learn more about Richard, check out his book, Fast ‘N Loud: Blood, Sweat, and Beers. Part memoir and part automotive guide, this personal look at the life and exploits of Richard Rawlings, will be released on May 12.

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PRODUCING SPIRITS

CHRIS BLACKWELL FROM REGGAE TO RUM

By Lesley Jacobs Solmonson Photos Courtesy of Blackwell Rum Even though he hails from one of Jamaica’s oldest rum producing families, Island Records founder Chris Blackwell didn’t become a distiller. As fate would have it, he went into the music business, introducing the world to the likes of Bob Marley and U2. Still, as many of us do, he felt the calling of his roots when advertising guru Richard Kirshenbaum approached him with the idea of making rum. After thinking about the proposal, Blackwell saw the logic in it, but he made one thing perfectly clear. If the Blackwell name was going to be on a bottle of rum, Chris Blackwell was going to do it his way. “His way” meant returning to his childhood memories. “I thought about it overnight,” recalls Blackwell, “and I called [Kirshenbaum] and said that if it could be made in Jamaica and ideally at the rum factory my grandfather owned, then I would go for it.” That little rum factory turned out to be J. Wray & Nephew at Appleton Estates. Blackwell approached Wray & Nephew, who agreed to create a rum to his

specifications. With those requirements met, all that remained was for Blackwell to define what he wanted in a rum. He notes, “I wanted a ‘sipping’ rum that had a smooth texture and that women might like as I had noticed that women were not big consumers of rum.” While Blackwell prefers his rum neat without ice, he is also a proponent of it in cocktails, especially the GoldenEye. The cocktail was created especially for the GoldenEye Hotel and Resort located in Jamaica on Ian Fleming’s old estate (part of Blackwell’s Island Outpost Resorts). Bright citrus juices blend seamlessly with the rum in a drink that not only pays tribute to the man who created James Bond, but also embodies the laid back island vibe. Until recently, Blackwell Fine Jamaican Rum was only available in Jamaica. Now, the brand is ready to branch out to the U.S., starting in the larger markets first and trickling down. Surely, Blackwell’s grandfather would be proud.

GOLDEN EYE

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INGREDIENTS

PREPARATION

3 Shots Blackwell Rum 1 Shot Lime Juice 1 Shot Orange Juice 1 Shot Pineapple Juice 2 Shots Simple Syrup

Combine all the ingredients in a cocktail shaker, and shake. (For a frostier version, throw it all in the blender and blend until smooth.) Garnish with orange or pineapple slices to serve.

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SPIRITED JOURNEY

ZANE LAMPREY KICKSTARTING A SPIRITED JOURNEY by Lesley Jacobs Solmonson Photos by Inzane Entertainment

ane Lamprey has the enviable job of drinking for a living. He has made his name sipping, shooting, and chugging his way around the globe, first with the TV show Three Sheets, which explored international drinking customs, then with Drinking Made Easy, which tapped the same concept on U.S. soil. When both these series ran their course, Lamprey did something a lot of grownups donâ&#x20AC;&#x2122;t do. He listened to his mom, who suggested he go to Kickstarter to get funding for his next show. Raising $91,000 more than his goal, Lamprey embarked on his newest venture, CHUG, a sort of round-the-world bar crawl. Recently, Lamprey shared his thoughts about Kickstarter, CHUG, and making his own rum.

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You’ve had two well-received drinking shows, but you funded CHUG through Kickstarter. How did that happen and why did you choose to go that route? Three Sheets and Drinking Made Easy were very successful shows for their networks, the only issue was that the networks didn’t exactly share the same fate. MojoHD, who originally aired Three Sheets went off the air while we were shooting our fourth season. And, after three seasons of Drinking Made Easy, HDNet turned from a “guy’s network” to a live music channel. Both events sent me scrambling to find another outlet for my drinking endeavors. I put together a pitch for CHUG and shopped it around town to the other networks. Eventually, they all passed. I found myself at an interesting crossroads. On a Sunday night I was talking with my mom, who was back in Syracuse, about CHUG and she suggested that I Kickstart the show. I had no experience with Kickstarter and was reluctant to consider the idea. But, after she made me pull up the Veronica Mars campaign, which was in its third day (and which had already doubled its goal of two million dollars), I quickly changed my opinion of it. The next day I began preparing for our campaign, and two weeks later we launched. When you decided to bottle your own spirit, what led you to rum? I love rum. Even before I started traveling the world in search of spirits, I was intrigued by rum. It’s the one spirit that even mentioning it makes me relax. While it’s made a name for itself as the “vacation drink,” I think much more of it. And, even though I’ve always been a rum drinker, I’ve never been completely satisfied with the current market’s offerings. There are plenty of pricey barrel-aged rums available, but too often they’re overly complex and don’t mix well in cocktails. I wanted something that had a premium taste that was sip-able and mixable. There are several spiced rums available, which are okay when mixed, but not that great on their own. I wanted to create a spirit that was great on the rocks and mixed into a cocktail. And I don’t think making a spirit “hot” (over 80-proof) is the way to make it more premium or mature. With Monkey Rum, the base spirit is barrel-aged. I then added in natural spices and toasted coconut. My goal was to make the best tasting rum I’d ever had. And I did just that. Why go in search of drinking customs around the globe? What story do they tell? You could hop on a tour bus or follow a guidebook, and learn about the history of the people who lived there from the monuments and statues. But I’d rather have a drink at a local pub and learn about the place from people who are living the history. There’s really no way to get people to loosen up a little than with a drink. It truly is a social lubricant. Once you get them going, the stories are endless.

MONKEY BUSINESS INGREDIENTS

1 Part Monkey Spiced Rum ½ Part Monkey Coconut Rum 2 Dashes Angostura Bitters Cola Beverage Slice of Lime PREPARATION

Combine ingredients, add squeeze of lime and serve in a rocks glass over large rock, garnish with orange slice.

MONKEY MOJITO INGREDIENTS

2 Parts Monkey Coconut Rum 4 Parts Soda Water 1 Part Lime Juice 10 Pieces Mint 1 tsp. Sugar PREPARATION

Combine ingredients and serve in a Highball glass.

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IN THE KNOW

Are you Thirstie?

With the growing popularity of smart phones, there’s more of a demand for functional, unique apps. Thirstie is one such innovation. The app has a very simple function: to get the consumer great alcohol via an ondemand marketplace and delivery service for beer, wine and spirits. “The app makes your favorite spirits easy to find and order and also serves as a discovery tool for customers who may want to try something new,” says CEO Devaraj Southworth. The Thirstie app offers real-time delivery tracking in select locations. “We always ensure your order is in stock and delivered within the hour.” App users can also send gifts to friends and family with the gift packaging option available.

“I can’t believe something like this doesn’t exist.” After they sorted through all of the legal hurdles, extensive research within the spirits and tech industries followed. That’s when Thirstie started to finally come to life. Thirstie is currently only available in a handful of select markets. New York, Chicago, Los Angeles, Miami and San Francisco were chosen as the first markets to launch the app because of their large populations and likelihood for success. Thirstie is slated to launch in additional markets in the coming months.

Users can hope to gain a new form of fine beverage retail. “Thirstie users receive a shopping experience available on three platforms (web, iOS and Android) with uber-like real time convenience that is complemented by hundreds of cocktail recipes and product recommendations.” There are a lot of similar apps in the marketplace, but Thirstie sets itself apart by being the first and only on demand wine and spirits delivery app that also integrates cocktail recipes into the shopping experience. “This allows our users to try out new flavors and spirits and exposes them to new products and recipes,” says Southworth. The inspiration for the app came while Southworth was enjoying a few beverages at a local watering hole. “I was sitting in a bar sipping cocktails with a friend and wondered how great it would be to get all your cocktail ingredients and spirits delivered to you in under an hour.” The idea appealed to them both. They shared the idea with close friends to gauge their thoughts and heard plenty of “I’d definitely use it” or

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Photos Courtesy of Thirstie

Pisco 100 is fast becoming the latest darling of the bar set. Pisco 100 is a versatile and exhilarating substitute for less exciting spirits in many of the world’s best loved aperitifs and cocktails. When you taste it you will understand why. A Pisco 100 cocktail can be enjoyed anytime. It is especially rewarding to sip handcrafted Pisco 100 straight as an aperitif or eau de vie and it is the perfect accompaniment to a ﬁne imported cigar. Pisco 100 is more than just a ﬁne spirit distilled from select grapes. It’s an exciting, delicious part of worldly, gracious living.

www.PISCO100.com

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One winner will be selected for the Grand Prize: A cocktail experience and mentorship with Willy Shine at Tales Of The Cocktail 2015 in New Orleans. Four semi-finalists chosen from the entrants will receive a cash prize and be featured in an issue of Chilled Magazine. Semifinalist cocktails will be judged on taste, creativity, prep technique, and name of cocktail (see contest rules for full details).

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DRINK BETTER, DRINK RESPONSIBLY. ALL RIGHTS RESERVED © 2015 VEEV® SPIRITS LLC. - 35% ALC/VOL (70 PROOF). PRODUCED AND BOTTLED FOR VEEV SPIRITS, LOS ANGELES, CA. Information is not intended to imply that VEEV or any other alcoholic beverage provides any health benefits.

ADVANCED MIXOLOGY

DRINK IN HISTORY

Tequila Sunrise By Nicole DiGiose Images courtesy of Casamigos Tequila

iconic drink made famous by movies, songs, and American pop culture, the swirling colors of the Tequila Sunrise cocktail appear exotic, while the simple three-ingredient recipe packs a refreshing punch. The infamous cocktail that has remained popular over the years has an interesting history that actually splits into two parts. As for the origin of the Tequila Sunrise, credit goes to a man named Gene Sulit, who tended bar at the Arizona Biltmore Hotel in the late 1930s and early 1940s. The resort was then, and still is, Arizona’s playground for the rich and famous. As the legend recalls, a repeat guest familiar with Mr. Sulit wanted a refreshing beverage to accompany him by the poolside, so he asked the creative bartender to surprise him. The result was a delicious blend of soda and tequila with crème de cassis and fresh lime juice. Because the crème de cassis was dense compared to the other ingredients, once settled, it created gradiation in color that mimicked a sunrise, hence the concoction’s name. Fast forward a few decades later and we have two men, Bobby Lazoff and Billy Rice, who tended bar during the tequila craze of the 1970s at the Trident Restaurant in Sausalito, California, which was the largest outlet for tequila in the U.S. at the time. Although some believe these two men were the creators of the Tequila Sunrise, it’s more widely believed that they’re responsible for morphing the drink into the orange juice and grenadine version it’s known to be today. This modern recipe calls for a shot of tequila, orange juice, and grenadine that’s drizzled on top of a Collins or Highball glass, meant to sink down to the bottom to give the cocktail its dreamy sunrise effect.

Homemade Grenadine INGREDIENTS

1 Cup Pomegranate Juice 1 Cup Super Fine Sugar ½ Part Fresh Lemon Juice 5 Drops Orange Flower Water

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It was only a matter of time before Jose Cuervo picked up on the favored cocktail. In 1973 the tequila giant saw the drink as a marketing opportunity and put the recipe on the back of its tequila bottles. That same year the rock band, the Eagles, recorded a song called Tequila Sunrise as the drink’s popularity soared. The cocktail also established itself as a well-known disco drink, as it was enjoyed at many disco clubs. Later on in 1988, it was still going strong, because Mel Gibson starred in a movie titled Tequila Sunrise. One thing was clear: America was infatuated. The common love for the cocktail led to many different variations of the drink, including the Caribbean Sunrise, which substitutes rum for tequila, the Vodka Sunrise which uses vodka, the Southern Sunrise which uses Southern Comfort, and the Astronaut Sunrise which uses Tang instead of orange juice. Evidently, change is good. And tasty. No matter which version of the treasured Tequila Sunrise you prefer, it’s recommended that the drink be enjoyed slowly if you want to appreciate its flavors. As you sip, the tequila and orange (or soda and lime) flavors can be savored instantly, while the sweeter grenadine (or crème de cassis) flavor lingers at the end. Incidentally, the International Bartenders Association has officially declared the Tequila Sunrise as the IBA Official Cocktail. How’s that for the love of a cocktail?

PREPARATION

On low heat, warm pomegranate juice until it starts to steam (do not boil). Stir in sugar until it dissolves. Add lemon and orange flower water. Let it cool at room temperature (do not put directly in the fridge) serve.

Casamigos Tequila Sunrise INGREDIENTS

2 Parts Casamigos Blanco Tequila 3 Parts Fresh Orange Juice Â½ Part Homemade Grenadine PREPARATION

Add all ingredients to a shaker. Shake and strain into a double rocks glass and garnish with speared orange wheel and Luxardo maraschino cherry.

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ADVANCED MIXOLOGY

RAISE YOUR SPIRITS

Ilegal Mezcal Makes Tequila By Cydnee Murray. Photos by Oleg March and Omar Alonso.

is made from agave. Therefore, all tequila is mezcal, however, not all mezcal is tequila.

Mezcal is an agave-based spirit.

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Deductive reasoning points out the fundamental difference between tequila and mezcal, that lesser-known spirit overshadowed by the spotlight stealing tequila. If tequila and mezcal starred in The Bodyguard, tequila would be Whitney Houston’s character and mezcal would be the jealous sister who tries to off her. One Ilegal mezcal, confident enough not to put a hit out on Don Julio, has found its way into the hearts of men all on its own. Launched as a sort of unofficial champion of individual expression, Ilegal sold its first bottle in 2009. Before that, its founder made it available as a prototype to those

who pulled up a stool at his bar, Café No Sé in Antigua, Guatemala. The bar acted as an idea incubator, and not just for Ilegal. John Rexer lived in New York for 15 years prior to expatriating himself to Central America. On his decision to leave he says “I felt that a number of things around me were moving in the wrong direction.” He used his bar and brand to effect change. The change has resulted in his Ilegal Social Club (“An expanding group of friends who love Ilegal, music, art, and the world of food and booze,”) which has begun a weekly music series in New York and Guatemala. “We have a loft space with a bar [1 Worth Street in Tribeca]. To get in it takes a friendship with an existing member, a love of Ilegal and a sense of fun and generosity.”

To be fair, a great many positives should be attributed to Ilegal’s versatile flavor. Brand Ambassador Gilbert Marquez says, “It’s a great sipping mezcal.” What makes Ilegal (available in aged joven, reposado and anejo) so special has partly to do with its subtle taste and the talents of Master Distiller Erick Hernandez and his Oaxacan mezcalero operation. Ilegal represents a non-conformist zeitgeist. It recently wrapped an innovative marketing campaign called Ilegal Confessions. “The campaign was designed to highlight that certain laws need to be questioned and transgressed and that through that transgression hopefully comes a change,” says Rexer. Change is certainly coming and tequila better be prepared. Take that to the bar and shake some salt on it.

Ilegal

Ilegal Negroni

Negroni

By Gilbert Marquez (Ilegal Brand Ambassador; La Urbana, Atlanta) Served at The Gilroy, NYC INGREDIENTS

1 ½ oz. Ilegal Joven ¾ oz. Campari ¾ oz. Sweet Vermouth Pinch of Salt PREPARATION

Shake, strain over ice into double old-fashioned glass with a large cube and grapefruit zest. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW HOW

Carrots

SIP YOUR WAY TO SHARPER VISION

Seasonally-minded mixlogists are juicing up their cocktails with all types of produce these days. Amazingly enough, carrot juice in cocktails is delightful and can be used to intensify sweet and savory flavors. At popular bars like Due and Proper, the Victorian-style pub on the Vegas strip, Beverage Development Specialist, Andrew Pollard models his menu after popular drinks in the 19th century, while modernizing them to the ever-evolving industry standard. His Dead Rabbit cocktail builds on the foundation of a classic Whiskey Sour, but incorporates carrot juice for an innovative twist. “Although carrot juice is underutilized in cocktails, it has great application, as it provides a unique complex characteristic of sweet and savory,” says Pollard. “In addition a striking bright color and depending on which carrot juice you’re using a rich, creamy texture.”

Dead Rabbit INGREDIENTS

1 ½ oz. Teeling’s Irish Rum Cask Whiskey ¾ oz. Ancho Reyes Chile Liqueur 1 oz. Fresh Lemon Juice 1 oz. Clement Canne de Sirop 1 ½ oz. Odwalla Carrot Juice Dash of Pasteurized Egg Whites PREPARATION

Combine all ingredients in a mixing glass with ice, shake vigorously and strain over fresh ice in a Collins glass, top with fresh grated cinnamon and garnish with micro carrots.

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Jackrabbit Margarita Created by Maurico Moe Arce INGREDIENTS

2 oz. Suerte Reposado ½ oz. Ancho Reyes Chili Liqueur ½ oz. Lime Juice ½ oz. Carrot Juice Barspoon of Gum Syrup PREPARATION

Shake and double strain over fresh rocks, colorful carrot slices to garnish.

ADVANCED MIXOLOGY

BUZZ WORTHY

Jägermeister By Mike Gerrard

Photos courtesy of Sidney Frank Importing Co.

The hardest thing of all is to stay on top when you’re #1. Jägermeister is the best-selling imported liqueur in the United States, and has been so ever since a canny promotion in the 1970s took them from selling 500 cases to several million in the course of a few years. To make sure they stay on top, the company has brought in some leading artistic talents for a campaign that is looking ahead while also looking back to Jägermeister’s roots. Which is apt, as the German digestif is a blend of 56 roots, herbs, fruits, and blossoms. The full recipe is kept under lock and key, but there’s no secret about the new campaign, which hones in on those 56 ingredients. Three artists and one fabricator have been working to bring those ingredients to life, in the shape of three 56-piece, handcrafted wooden puzzles. The creations weigh up to 250 pounds and measure up to 60” x 46”. They’re inspired by the oak barrels in which Jägermeister is aged for a year before bottling.

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The artists, Olivia Knapp, Yeahhh! Studios, and DKNG, were challenged to produce unique illustrations highlighting different aspects of Jägermeister’s heritage. Knapp took four weeks to create a work motivated by the ingredients, ideally suited to her detailed ‘dot and lozenge’ technique, originally used by the Old Masters of the 16th century. Yeahhh! Studios also used penand-ink to recreate the story of Jägermeister’s unique label, while DKNG Studios took as their inspiration the whole process of blending, maceration, distilling, and barrel-aging. The illustrations were used as templates for the final creations, the wood being laser-cut for the absolute precision that was necessary. The result? An inspiring ad campaign that is as distinctly different as the drink itself. When you’re #1 you really do have to try harder.

ADVANCED MIXOLOGY

NEW AND NEXT

Rosemary Royale INGREDIENTS

2 oz. Brugal Extra Dry ¾ oz. Rosemary Honey* ¾ oz. Fresh Lime Juice 1 ½ oz. Dry Sparkling Wine PREPARATION

Shake Brugal, rosemary honey and fresh lime with ice and strain into an ice-filled rocks glass. Top with a dry sparkling wine and garnish with a sprig of fresh rosemary.

Adding

herbal touches to cocktails not only brings out savory elements in the flavor profile, they’re just so darn pretty. Lavender, sage, basil, cilantro, thyme, mint, rosemary, dill and more, the savvy mixologist knows there’s a time and place for every herb. At Saxon and Parole, NYC, mixologist Maxime Belfand gives the classic Daiquiri a new vibe by using rosemary infused honey mixed with Brugal Extra Dry. “Herbs give extra depth to a recipe,” says Belfand. “While there are many herb-based liqueurs out there that offer a certain level of complexity, infusing with one particular herb allows bartenders to really hone in on a specific flavor profile that’s begging to come out in a cocktail. I chose rosemary in the Rosemary Royale because it plays well with lime juice and Brugal, it combines savory with sweets, adding a very interesting profile and unusual flavor to the drink.”

*Rosemary Honey INGREDIENTS

1 Cup Light Honey, Such As Clover 5 Rosemary Sprigs PREPARATION

Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor. Photo by Jenny Lederer

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ADVANCED MIXOLOGY

THE NEXT MIX

Limoncello Cause A Stir With The Latest Mixing Ingredients

Photos courtesy of 375 Park Avenue Spirits.

Limoncello is a classic Italian liqueur with a crisp and refreshing lemony flavor. The traditional way of drinking this sweet, not sour, drink is to serve it well chilled, neat, in a cordial glass. However, using limoncello in a cocktail transforms a drink into a delicious and sunny treat. Limoncello is derived from the Caprian word, “limonillo,” first used by Vincenza Canale, a 20th century hotelier on the island of Capri. Her descendants formed Limoncello di Capri in 1988, becoming the first company to patent and use the word “Limoncello,” a moniker used by many other brands to this day. The brand is also one of the few to produce limoncello using only real lemons.

Limoncello di Capri is also the only producer that controls the entire production process including farming, distillation and bottling, ensuring quality control from start to finish. In fact, the lemons of Sorrento and Capri IGP which are used for the production of Limoncello di Capri are purchased directly from the farmers once they have passed a scrupulous selection process. This naturally infused spirit, devoid of any coloring, preservative or additives mixes expertly in a cocktail. Give the rich, flavorful goodness of limoncello a mix.

Capri Spritz

Tuscan Lemondrop

INGREDIENTS

1 oz. Limoncello di Capri 5 oz. Prosecco Wine or Champagne PREPARATION

Pour limoncello in a flute or Martini glass, top with prosecco wine or champagne.

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2 oz. Van Gogh Vodka 1 oz. Limoncello di Capri ¼ oz. Fresh Lemon Juice 7- 1/4” Slice Cucumber 4 Basil Leaves 3 Dashes Fee Brothers Cherry Bitters PREPARATION

Muddle 4 - 1/4 inch thick slices of cucumber and 3 basil leaves in a shaker. Add ice, limoncello, vodka and lemon juice. Shake and double strain into a chilled Martini glass. Top with 3 dashes of Fee Brothers Cherry Bitters and garnish with basil and cucumber.

Strawberry Fields In Capri INGREDIENTS

2 oz. Limoncello di Capri 4 oz. Prosecco Wine 2-3 Leaves Fresh Basil 1 ½ oz. Fresh Strawberries Splash Simple Syrup PREPARATION

Blend the strawberries, simple syrup and basil then add limoncello and shake. Pour in a tall tumbler glass and top with prosecco. Garnish with a strawberry and a basil leaf.

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

The Case Of Vermouth

Bartenders Reopen A Forgotten Spirit Images courtesy of Infinium Spirits

the past, vermouth-heavy drinks were the norm. Then, something happened. Maybe it was Winston Churchill’s well-known inclination towards an extremely dry Martini, or maybe it was vodka’s sudden capture of the cocktail scene, or it simply could have been a shift in tastes. But somewhere during the cocktail evolution, there were many bottles of vermouth left collecting dust on back bars, used solely for the purpose of making Manhattans or Martinis. Even then, being used in small quantity, applied only with eye-droppers or misters. Well, just as most things ebb and flow, so too does cocktail culture, making the time ripe for the aromatized spirit of vermouth to shake off the dust. Bartenders are now starting to appreciate the potential this spirit has in balancing out the flavors of many cocktails and are finding it a fine drink in its own right. Vermouth is made with wine, native to northwest Italy and southern France, flavored with herbs and other botanicals, typically including cardamom, cinnamon, marjoram, and chamomile and then fortified with a neutral grape spirit. Its name is derived from its main botanical: wormwood, which has been used as a treatment against intestinal worms since Ancient Greek times. Served in a cocktail, vermouth can alter the character of a drink, while different styles and varieties of the wine will combine well with certain types of ingredients. Check out some cocktails being mixed up by bartenders and the vermouth that makes them memorable.

Carpano Antica Formula

Most Italian style vermouths are made with a neutral white wine base, although Carpano makes its limited quantities of Carpano Antica Formula from red wine giving it a robust flavor. Antica Formula is the ultimate vermouth to make a Manhattan or Negroni and is an excellent aperitif. “Its richness and viscosity are best showcased in a classic cocktail utilizing an over-proof base spirit,” says Naomi Schimek, cocktail creator and president, USBG Southern California. “My favorite is a Manhattan with Antica and a high-octane rye between 50% and 55% ABV.”

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“We use Carpano Antica in our Manhattans and Negronis,” says Eric Shani, General Manager of The Pikey on Sunset Blvd. in LA. “The formula adds a sweet nutty and chocolaty flavor to the drinks, making them more complex with different notes that other vermouths don’t have. We serve a spring cocktail called the Cigaroni, a riff on a classic Negroni but instead of gin we replaced it with Stolen Coffee and Cigarettes Rum, Aperol and Carpano Antica.”

Carpano Punt e Mes

Very dark in color with a mild, earthy aroma, Punt e Mes has a flavor that gets right down to business. It’s assertive and sweet, with a bitterness that pushes this distinctive vermouth close to the category of Italian amari. Punt e Mes goes well in assertively flavored cocktails. “I love Punt e Mes in a Parisian Negroni for an even more pronounced bittersweet tone,” says Schimek. “My ideal is Cognac Park VSOP, Punt E Mes and Grand Classico, at 1.5oz, 1oz, and 1oz respectively. Pure heaven.”

Carpano Bianco

Bianco is a relatively new vermouth with a meticulously crafted, aromatic and balanced flavor. “It is such a nuanced, textured vermouth that I put it on the menu as a base spirit in a classic Cobbler, and it pairs well with cucumber and fresh herbs,” says Schimek. “I fell in love with this product as soon as it was released. At my house, we simply drink it on the rocks with a twist of lemon and a sprig of mint or borage.”

“Try a Vesper with Carpano Bianco,” adds Shani. “I replace the Lillet with Carpano Bianco and it balances very nicely with the dry gin and the astringency of vodka.”

NEGRONI INGREDIENTS

1 oz. Carpano Antica Formula 1 oz. Gin  1 oz. Bitter  1 Orange Wedge 1 Handful Ice PREPARATION

Fill a flat short tumbler with ice. Then pour bitter, Carpano Antica Formula, and gin. Stir gently and garnish with an orange wedge.

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ADVANCED MIXOLOGY

BARTENDER’S CHOICE

As owner of The Oakland Art Novelty Company, Sandy Levine’s new, hand-picked Vintage Spirits menu gives visitors a taste of history.

The

Oakland A Taste of History By Christopher Osburn. Photos courtesy of Marvin Shaouni. VISITING A SPEAKEASY IS A GREAT WAY TO ENJOY ARTISANAL COCKTAILS WHILE EXPERIENCING A NOSTALGIC, PROHIBITION-ERA ATMOSPHERE. “BEING LOCATED OFF OF THE BEATEN PATH, OR AT LEAST NOT HAVING A SIGN, MEANS THAT MOST PEOPLE WHO COME THROUGH THE DOOR ALREADY HAVE BEEN HERE OR KNOW SOMETHING ABOUT US,” SAYS OAKLAND ART NOVELTY COMPANY OWNER SANDY LEVINE. THE DETROIT SPEAKEASY WELCOMES OPEN-MINDED PEOPLE WHO ARE PREPARED TO EXPERIENCE AN EXPERIMENTAL AND AMBITIOUS COCKTAIL PROGRAM. “WHEN YOU HAVE A CAPTIVE AUDIENCE LIKE THIS, IT’S REALLY ENJOYABLE TO INTERACT WITH GUESTS WHO ARE SO ENTHUSIASTIC AND LIKE-MINDED.”

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hile living in Chicago, Levine and his wife visited the Violet Hour and were completely obsessed with the concept. “The drinks and the atmosphere were both really mesmerizing, but we learned a lot about service from the people who ran it during their initial stages.” After they returned to Michigan, they realized that Detroit had nothing like it. The pair remained in contact with Violet Hour owner Toby Maloney. “He ultimately convinced me to open my own craft cocktail lounge in metro Detroit. I searched for the perfect location and found it along 9 Mile Road in Ferndale two years ago.” The Oakland Art Novelty Company opened in July of 2011. “The name refers to a fake business once run by Detroit’s Purple Gang during prohibition. They’d ship boxes filled with alcohol and had a stamp for the return address with a fictitious business called the Art Novelty Company.” Levine wanted to pay tribute to the decor of 1920’s Detroit along with some modern accents added to accompany the historic nature of the pre-prohibition drinks. Levine has amassed a large collection of vintage liquor that patrons can imbibe. “By this, I basically mean that they’re either not available or the version that is sold now is quite different than its earlier incarnation.” Typically, spirits such as whiskey don’t really go through much of a drastic change while bottled. “Liqueurs and spirits with sugars go through a more massive transformation. The heat from the alcohol dissipates and the sugar content becomes more present, so you’re left with what almost resembles a botanical dessert wine.”

The Oakland also has a massive selection of American Whiskies, but they take pride in having cocktails available for every taste. “All of our bartenders contribute drinks that go on the menu, and we really like taking chances with our recipes. The idea is to find a specific taste and make a drink perfect for that person. Our job is to determine what each guest likes and make a drink that will fit that person’s taste and mood perfectly.” Their most popular cocktail right now is the Le Antoinette. “It’s a really well balanced, bright gin-based cocktail that utilizes a Campari jelly that we make inhouse.” The ever enthusiastic Levine also loves the Likely Doubtful. “It’s a really adventurous drink that uses Angostura bitters as its main spirit. We make it into a sour by adding lemon and sugar, and then we add a small amount of Batavia Arrack and Pierre Ferrand Dry Curacao to soften up the bitters and give a little more depth. It’s incredibly complex and the perfect drink to wipe your palate clean after a long shift behind the bar.”

The Chartreuse collection at The Oakland dates back to the 1930’s and are included as part of its new Vintage Spirits menu.

He says that every bottle is different and that it’s interesting to compare spirits like Chartreuse and Benedictine from the 30’s and 40’s with their modern day counterparts. “We also have the first public release bottle of Booker Noe’s Bourbon (1988), now referred to simply as Booker’s. It’s cool to taste what the original version of what his vision was for this premium whiskey.” One of the Oakland’s vintage spirits that Levine is really excited about is a 1921 Mt. Vernon Rye. “We tasted it and it’s really incredible.” Being a 12 year aged rye, Levine knew it was already a premium whiskey almost 100 years ago. “It goes through several different phases in the tasting process from light and apple-ish, almost resembling a brandy then it kind of falls back into a powerful rye with a lot of the barrel characteristics and finishes with a softer nougat and milk chocolate aspect to it.” Since it was distilled during prohibition, the distillery got around the law by being one of the few that was allowed to produce medicinal whiskey. “It’s interesting to think about all of the different places and periods of time that the bottle has been through.”

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ADVANCED MIXOLOGY

FLAVOR FORWARD

Lemon Libations

Photos courtesy of Deep Eddy

Make this fruit your main summer squeeze. Joining classics like the Sidecar and Tom Collins, modern lemoncentric cocktails are all the rage. Skilled bartenders have always used lemons to bring out all sorts of great flavors in many different spirits. Their general rule of thumb when it comes to citrus cocktails: Shake it up! Vigorous shaking will make your drink taste less bitter and will allow air bubbles to react with citrus oils making for a brighter cocktail. Deep Eddy Vodka celebrates the lovely lemon and their laid back Austin way of life with the introduction of Deep Eddy Lemon Vodka, handcrafted with real lemons from California, not with a flavoring agent. According to the brand, Deep Eddy Lemon creates inventive and delicious libations for entertaining, bringing casual drinking occasions to life.

Musitx M

Lemon Basil Martini INGREDIENTS

2 oz. Deep Eddy Lemon Vodka 2 Basil Leaves Âź oz. Simple Syrup PREPARATION

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Muddle basil in simple syrup. Add vodka, shake and strain into a Martini glass. Top with basil leaf garnish.

saTurday may 16Th 2015 At the iconic

cipriani ballroom 55 wAll st.

monday may 18Th 2015 At the newly opened

pier a harbor house tAlks, tAstings, pAnels & networking

TickeTs on sale now

ADVANCED MIXOLOGY

DRINK WELL

Images Courtesy of Duet Brasserie Okay so we all know the health benefits of eating green, leafy vegetables. In fact, the more ‘good for you’ food you put into your body, the better. So, drinking a serving or two in cocktail-form seems like a win-win. Mixologists turned juicing enthusiasts are giving new meaning to the proverbial juice bar by using all sorts of fresh vegetable juices in their cocktail creations. Our favorite? Kale cocktails. At Duet Brasserie, the West Village, NYC, fine dining and bakery boutique, husband-wife team, Diana and Dmitry Rodov serve up cocktails using kale juice as a main ingredient. “Green juices are trendy but it’s not about that,” says Diana. “Kale juice is rather mild so it mixes well with floral spirits, like gin and sugary spirits, like rum and tequila.” Listen to your mother. Drink your vegetables and get juiced up. For more information please visit duetny.com.

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Mojito INGREDIENTS

2 oz. Bacardi Rum 1 oz. Fresh Pressed Kale Juice 1/2 Lime Dash of Cane Sugar 2 Bunches Mint PREPARATION

Muddle sugar, lime and mint. Add rum and kale juice with ice into a cocktail shaker, shake well. Pour into a Collins glass and top with soda water.

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ADVANCED MIXOLOGY

THE BUZZ

Pick Me Up C O F F E E

I N F U S I O N S

Grace Hightower

, founder of Grace Hightower & Coffees of Rwanda, is providing coffee enthusiasts a new fix. Her line of coffee, with hints of flavors like chocolate, caramel, raisin, cherry and citrus, not only satisfies java lovers, it honors and benefits the farmers behind it. “I heard President Kagame speak and one of the phrases that he used which stuck was that Rwanda needed trade not aid,” says Grace. “These people, with what they had gone through, really want to create for themselves, they really want to work and do for themselves and they don’t want a handout. I was very inspired because that’s the philosophy that I live by.” “Coffee is one of their biggest resources and because of the free market now, all the people can farm their own farmlands and can sell their coffee. I know that buying coffee directly from here is going to benefit everyone. I find myself learning a great lesson form the Rwandans. I hope people will have a better appreciation of the product and the people who are creating it. We can all contribute and share and help each other.” Driven to help the Rwandan community, Grace Hightower partnered with local coffee growers to create a line of products that celebrate the rich, diverse flavors found in their land while promoting direct sourcing, fair trade and ethical, environmentally-friendly practices.

Q UI K Pik Me Up INGREDIENTS

2 oz. Coffee of Rwanda Light Medium Roast Infused VDKA 6100 ½ oz. Lemon Juice ½ oz. Maple Syrup PREPARATION

Infuse VDKA 6100 with fresh coffee beans for 12 hours or flash infuse by grinding .25lb of coffee beans and then throwing ground beans into bottle and shake vigorously for 20-30 minutes. In a cocktail shaker, add lemon juice, maple syrup and coffee infused vodka with fresh ice, shake and strain over ice in rocks glass. Garnish with lemon wedge.

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At Fever-Tree we use only the highest quality natural ingredients, sourced from small specialist suppliers all around the world.

Tonic Water • Naturally Light Tonic Water • Mediterranean Tonic Water • Elderflower Tonic Water Club Soda • Bitter Lemon • Sparkling Lemon • Ginger Ale • Ginger Beer Exclusively Imported by Brands of Britain, LLC | (800) 646-6965 | info@brandsofbritain.com www.brandsofbritain.com

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

TENNESSEE

FIRE

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By Mike Gerrard No one can accuse Jack Daniel’s of rushing to cash-in on the trend for flavored whiskies. Its first whiskey that didn’t taste solely of whiskey was Jack Daniel’s Tennessee Honey, which came out back in the spring of 2011. By 2014, Jack Honey had become the first honeyed whiskey to sell a million cases globally. It’s taken four years to add a second taste to their flavored range, although in-between, the distillery did release their seasonal Winter Jack product. However, that was described as an apple cider, which consumers are encouraged to consume warm. At 30% proof, it is considerably weaker than the 70% proof of both Jack Honey and Jack Fire. The spring 2015 nationwide release of Jack Fire represents only the company’s second genuine flavored whiskey. And Jack Fire’s predominant flavor is cinnamon, but it’s no simple blending or infusion of straightforward cinnamon. “Jack Fire,” says Casey Nelson, the Brand Director for the Jack Daniel’s Flavor Portfolio, “is made by mingling Jack Daniel’s Old No 7 Tennessee Whiskey with our very own cinnamon liqueur. The result is the distinctive character of Jack Daniel’s with the heat and spice of red hot cinnamon and a high quality, smooth finish that consumers expect from Jack Daniel’s.” Some drinkers have had a chance to try the new Jack Fire already, and have given it the thumbs-up. “We began a limited release of Jack Fire in April 2014,” explains Nelson. “That was in three select markets: Oregon, Pennsylvania, and Tennessee. Due to positive consumer response, the spirit was released in five more markets: Georgia, Illinois, Michigan, South Carolina, and Texas. Thus far the consumer response has been very positive, and we’re very excited to see the reaction now that we’ve rolled out Jack Fire nationwide.” But why wait so long? Casey Nelson explains: “As we moved forward with the development of Jack Fire, just as we did

Jack Fire is made by mingling Jack Daniel’s

Old No 7 Tennessee

Whiskey with our very own cinnamon liqueur. The result

is the distinctive

character of Jack Daniel’s with the heat and spice of red hot cinnamon and a high

quality, smooth

finish that consumers expect from Jack Daniel’s.

with Jack Honey, we wanted to make sure we had a recipe that complemented the flavors of Jack Daniel’s Old No. 7 Tennessee Whiskey, while providing a new flavor profile.” “Flavored whiskey is one of the fastest growing categories within the spirits industry,” Nelson adds, “and consumer tastes continue to evolve and they are always looking for new flavors. Since cinnamon is one of the fastest-growing flavor segments of this category, coupled with the overwhelmingly positive consumer feedback in our test markets, we believe that consumers will really like this offering.” There are already plenty of cinnamon-flavored spirits on the market, including whiskies, like Jim Beam Kentucky Fire and the hugely successful Fireball Cinnamon Whiskey. Isn’t Jack coming a little late to the party? In answer to that, Nelson points out that Jack Honey was far from being the first honey-flavored spirit to be launched, but is now the #1 selling honey-flavored spirit in North America, and sales are continuing to grow. “We believe that interest in Jack Fire will be very high,” Nelson insists, “despite not being the first cinnamon-flavored product on the market.” And what can we expect from Jack Daniel’s in the future? More flavors? Nelson remains cagey: “Jack Daniel’s has introduced several new innovations over the past five years, from flavorfocused products such as Jack Honey, Winter Jack, and Jack Fire, to super-premium craft expressions such as Sinatra Select, Unaged Rye, and Rested Rye. While we can’t share our future plans, we are constantly listening to our consumers and monitoring the whiskey landscape to determine the best offerings for Jack Daniel’s.” There’s sometimes something to be said for hanging fire, so to speak, and waiting to see how customers react to a particular flavored product. After all, Jack Daniel’s didn’t become the world’s best-selling American whiskey brand by rushing in and making mistakes. CHILLEDMAGAZINE.COM

SHAKING AND STIRRING

AMERICAN HONEY STING

Recently released American Honey Sting, the first bourbon to be infused with exotic and infamously spicy, Ghost Pepper. Offering the right balance of sweet with heat, and combining the enjoyable sweetness of honey with a subtle kick of pepper.

STING LEMONADE Serves 4 INGREDIENTS

1 ½ Parts American Honey Sting 4 Parts Lemonade Splash of Club Soda PREPARATION

Pre-batch in a pitcher. Serve over ice and garnish with lemon slices.

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LAUNCHES

CARAMEL COMFORT

MARASCHINO LIQUEUR

CARAMEL COMFORT

THE LAST WORD

INGREDIENTS

1 ½ oz. Southern Comfort Caramel Top with Sprite Lemon Lime Soda

¾ oz. Damrak Gin ¾ oz. Bols Maraschino ¾ oz. Green Chartreuse ¾ oz. Lime Juice

Southern Comfort introduces caramel flavor and a striking new package with the launch of Caramel Comfort. Designed to appeal to consumer demand for great tasting flavors that are unique, Caramel can be used in cocktails, as a stand-alone chilled shot or in dessert drinks.

PREPARATION

Combine ingredients in a rocks glass filled with ice. Stir gently.

Lucas Bols adds Maraschino Liqueur to its already extensive range of more than 30 flavors. “Bols Maraschino is a clear, cherry-flavored liqueur with the bright, slightly sour taste of fresh Marasca cherries,” says Piet van Leijenhorst, Lucas Bols Master Distiller. “It’s a classic ingredient that is essential to any bar.”

PREPARATION

Shake and strain into a cocktail coupe.

SWIFT SINGLE MALT

Swift Single Malt produced by Nick and Amanda Swift in Dripping Springs, Texas stays true to their goal of incorporating only the finest ingredients and creating a product that is truly handmade from grain to bottle. The whiskey, produced entirely by the couple is modeled after Speyside Scotch.

FIZZY FOX

TEELING WHISKEY

The Teeling Whiskey Company launches their Single Grain Whiskey, which is one of only a handful of single grain bottlings in the world. It uses a unique maturation process fully maturing the whiskey in California red wine barrels. According to founder, Jack Teeling, “It’s a little known fact that the majority of Irish Whiskey sold is actually grain whiskey so we feel it is interesting to have expressions of Single Grain whiskey in its own right.”

INGREDIENTS

1 ½ oz. Swift Single Malt ½ oz. Grapefruit Juice ½ oz. Honey Syrup Champagne PREPARATION

Shake all ingredients, double strain into a chilled Martini glass and top with champagne. Garnish with grapefruit peel.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Teeling Single Grain Whiskey Ice Cubes PREPARATION

Combine ingredients in a rocks glass. Stir gently.

KAHLÚA SALTED CARAMEL

Kahlúa, the classic rum and coffee liqueur releases Salted Caramel, formulated to tastily liven up iced coffee and to give cocktail lovers a refreshing and delicious twist on their seasonal favorites. The salty meets sweet flavor is perfect in frozen or iced cocktails just in time for spring and summer.

KAHLÚA SALTED CARAMEL FROZEN MUDSLIDE INGREDIENTS

2 Parts Kahlúa Salted Caramel 1 Part Absolut Vodka 1 Part Irish Cream Liqueur 2 Scoops of Vanilla Ice Cream PREPARATION

Add ingredients with ice in a blender. Blend until smooth. Top with chocolate syrup and whipped cream.

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Is the universe expanding? Or is it just that our little world from sea to shining sea has suddenly stretched itself beyond its borders. When it comes to mixology and cocktail culture in general, the flag is flying high in far flung places like India, Turkey and Dubai. Yes, even Dubai. So it’s no surprise that the list of secret ingredients being tossed into our drinks lately has become ever more fascinating and diverse. This issue of Chilled applauds international spirits and the cocktails being created with them. We delve into little known brands from across the ocean as well as global drinks that are also popular stateside. Bartenders are taking a cue from their international counterparts and embracing spirits like vermouth, pisco, and cachaca, while adopting widespread methods to jazz up their cocktails. We discover the new classification of rum, rhum and ron and explore some ultimate Margarita recipes for Cinco de Mayo so good you’ll want to drink them right off the page. Finally, can we get a D to the O to the double G for the latest celeb to join the cocktail scene and the poster boy for a chill vibe, this issue’s cool cover cat, Cordazar Calvin Broadus, better known as Snoop Dogg, who is ‘flipping the script’ on drinking differently.

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TIME TO DRINK DIFFERENT CUCA FRESCA AND SNOOP DOGG PUSH CACHAÇA TO THE FOREFRONT By Michael Tulipan

Images by Jacqueline Harriet

One of the world’s most popular spirits, cachaça is poised to break out on the U.S. market thanks in large part to an innovative partnership between artisanal producer Cuca Fresca and rap legend Snoop Dogg. Formed in 2006 by CEO Phoenix Kelly-Rappa and two partners, Cuca Fresca produces cachaça from organic sugarcane in Minas Gerais, Brazil’s preeminent cachaça producing region. The company’s product range includes a silver cachaça aged for one year, perfect for mixing in cocktails, and a fouryear aged premium cachaça. They also sell a oneof-a-kind, ready-to-serve Caipirinha cocktail aimed at broadening the acceptance of cachaça. Later this year, they will also introduce a new product, a cachaça aged for five years in bourbon barrels. KellyRappa says, “It is really special and another product that is really innovative within the category.” The company’s commitment to artisan craftsmanship extends to stewardship of the planet as well. The sugarcane is grown without pesticides and the cachaça is USDA certified organic. Harvest is timeconsuming and labor intensive, with cane cut by hand at peak ripeness and fields never burned as is common when harvesting sugarcane. The sugarcane is then pressed in the traditional method and double-distilled in traditional copper stills, yielding a smoother, more refined cachaça. A common expression in Brazil, the name Cuca Fresca means “a cool vibe” and no artist better exemplifies the chill lifestyle than Snoop Dogg. Snoop had long been a fan of Brazil thanks to a video he had shot there with Pharrell Williams and a mutual friend connected him and Cuca Fresca. Kelly-Rappa says, “He is such an icon, and epitomizes the cool vibe that inspired Cuca Fresca so for us it was a very natural fit and we are really excited about it.” More than a

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brand ambassador, Snoop is a shareholder and even works on product development. He also shot a video promo for the brand released early this year that has garnered well over 1 million views in the first day. A confluence of events is setting up cachaça to make big strides. The Brazilian government in 2013 convinced the U.S. to recognize cachaça as its own category, and with the upcoming 2016 Rio de Janeiro Olympics on the horizon, Brazil will continue to be a hot tourist destination. Kelly-Rappa also points to millennials being poised to expand the market dramatically. “They literally have the world at their fingertips,” she says. “All of this access to the internet and information and they are the most informed and multicultural generation to date. They are particularly open to trying new things and new flavors around the world.” Cuca Fresca and Snoop are poised to reach this demographic through his 54 million plus social media followers and through a series of events throughout the country. In April, Cuca Fresca will be premiering their first “Drink Different Lounge” at Snoop’s annual Wellness Retreat, which will allow concert goers to immerse themselves in the whole Cuca Fresca experience.

CHILLIN WITH

SNOOP DOGG

Tell us about your partnership with Cuca Fresca Cachaça. I became a shareholder of the brand in 2014. I’m gettin’ involved with all aspects of the business and spreading the word about Cuca Fresca. I just shot my new “Time to Drink Different” commercial reminding my fans to always stay ahead of the game. I’m also working on a limited edition aged cachaça that’s coming soon so stay tuned.

And the wildly popular YouTube video is just the first step in the “Time to Drink Different” campaign. Cuca Fresca will also produce a series of videos showcasing innovators who like to do things differently. The brand has also already partnered with NBC on events running up to the Olympics.

“IT’S DIFFERENT AND HAS A UNIQUE TASTE THAT EVERYONE WILL LOVE. I THINK PEOPLE ARE LOOKIN’ FOR SOMETHIN’ NEW TO DRINK.” - SNOOP DOGG

In the end, the goal is to get Cuca Fresca in customers’ hands. Kelly-Rappa says, “They might not have tried cachaça before, but once they are able to try it in a variety of cocktails, they see how versatile it is and how great it tastes.”

Why cachaça? I always had an attraction to the people of Brazil since I shot my “Beautiful” music video down in Rio de Janeiro in ‘03. Then I heard about Cuca Fresca and saw this was something fresh and different, and would get people talkin’. As a businessman, I get involved when I see big opportunities for growth, and this is one of them. What is your favorite cocktail? They all good but I’m lovin’ a new one we just developed for the release of my single. It’s called the Peaches N Cream. Check it out.

FIERY PASSION

PEACHES N CREAM

Created by Miami Based Mixologist Freddy Diaz

Created by LA-based mixologist Marcos Tello

INGREDIENTS

1 ½ oz. Cuca Fresca Gold Cachaça 3 Basil Leaves 1 Thin Slice of Serrano Pepper ¾ oz. Passion Fruit Puree ¾ oz. Simple Syrup ½ oz. Fresh Lime Juice PREPARATION

Combine all ingredients in an ice-filled shaker. Shake well and strain into a martini glass. Garnish with a thin slice of Serrano pepper.

2 oz. Cuca Fresca Cachaça ¾ oz. Coconut Cream 1 oz. Peach Nectar 2 oz. Fresh Pineapple Juice Juice from 1 Lime Wedge PREPARATION

Combine all ingredients into an ice-filled shaker and shake well. Serve up or on the rocks. Garnish with a fresh peach slice. CHILLEDMAGAZINE.COM

The

NEW RUM CL ASSIF IC AT ION By Michael Tulipan

Photos courtesy Rhum Clement

RUM REPRESENTS THE THIRD LARGEST SPIRIT CATEGORY IN THE WORLD YET HAS FALLEN BEHIND WHISKEY AND VODK A IN TERMS OF CONSUMER UNDERSTANDING. THOUGH OCCUPYING A SINGLE CATEGORY, THE THREE MAJOR T YPES OF RUM ARE ACTUALLY MUCH MORE DIVERSE THAN GEOGRAPHY AND A SIMILARIT Y OF NAMES SUGGESTS. RUM, RHUM, RON, IT’S MORE THAN JUST LANGUAGE THAT SEPARATES THEM. The Caribbean was colonized by three countries that left an indelible mark on the islands’ spirits. The Spanish call it “Ron,” the English “Rum” and the French “Rhum.” Nearly all is made from molasses, a byproduct of sugar production, but a small percentage, about 1%, is made from fresh sugarcane juice in the French West Indies such as Guadeloupe and Martinique. Now Benjamin Mélin-Jones, a fourth-generation descendant of Homère Clément, founder of Rhum Clement, and the man who introduced the brand to the U.S. in 2005, is working to change perceptions and properly categorize rum through a movement to reorganize the rum universe.

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The Rhum Agricole group looked to the world of whiskey as an example to aid with making a stronger categorization system that would highlight the differences and best uses for each type of rum. “Whiskey got a big head start,” he says. “Starting about 30 years ago, you see whiskey as a whole maturing as each segment began educating the market about their respective identities and definitions for each different category. So when you look into scotch, there was a tremendous amount of education and information in the 80s and 90s about the difference between blended scotch and single malts. Now single malt scotches are very well segmented.” To classify the three principle types of rum, MélinJones and his company have created a wheel that separates rums by style and highlights the differences between each. The traditions and influences of each country are easily discerned at a glance, whether Spanish-style ron aged via solera system yielding a rounded, sweet flavor profile, more funky and rich pot distilled Englishstyle rum, or the more complex and floral Rhum Agricole from sugarcane. He says the wheel represents “where the rums’ origins are and what they adopted from their predecessors in those regions, where they came from in Europe, and really how these rums represent the culture and the traditions of each of these styles.”

The categorization process is meant to both clarify the varieties of rum in the market and elevate their perception. The retail shelf is a primary focus of Mélin-Jones’ efforts, where he hopes to work with outlets to break out rums by type on store shelves. He points to Astor Wines & Spirits in New York as an example. “Astor has done a great job already. Their rum section is easy to shop and is very well organized, separated into the three categories.” For bars and restaurants, he is striving to see rum grouped together on the back bars by style, and have rum broken down on menus the same way whiskey lists are, where Scottish, Irish, American and Japanese whiskeys are each categorized separately. “Rums being lumped together is confusing when they are not all created the same. I hope we can see rums presented in similar ways such as we see Bourbon, Scotch, Canadian and Irish are offered behind the bar.” Beyond conveying information, bartenders and restaurateurs also have much to gain from the categorization system as well. With the knowledge that a spiced rum pairs well with coke, a bartender can reach for an English-style. Looking for a mojito? Point the customer in the direction of a ron. And for that classic FrenchCaribbean Ti Punch, Rhum Agricole fits the bill. With rum, a little knowledge goes a long way.

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BACARDIâ&#x20AC;&#x2122;S NEW BOTTLE DESIGN JUST RIGHT FOR BARTENDERS

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By Lesley Jacobs Solmonson

There is an intimacy between a bartender and his tools. And a bartenders’ chief tool, the one without which he or she cannot do a proper job, is the bottle of spirits itself. The way a bottle looks is essential: Does it stand out? Does its design appeal to guests? But more than that, the shape and feel of a bottle can affect the way a bartender pours a drink. Bacardi knows this and so, when the company decided to change their bottle after more than a decade, they knew that talking to bartenders and owners would be key to the success of the redesign.

acardi global brand director Caroline Hipperson notes, “This is a big thing for Bacardi. We felt it was time for the label on the outside of the bottle to also reflect the passion that’s on the inside. The bottle itself is the physical manifestation of the brand. It’s the thing that consumers and bartenders interact with.”

training and education, sums it up thusly: “A bottle is effectively a canvas, but this is a product that bartenders use; it needs to work for them. So we spent a lot of time working out just how it would feel in the hand... so that when every single bartender around the world goes to pick this up, it feels just right.”

The redesign includes a unique printers ornament, as well as a history of the brand and recipes on the back. But what catches one’s attention immediately is the slim, elegant shape of the bottle, as well as the clean typeface of the Bacardi name. One of the bartenders that Bacardi consulted with is Steve Schneider of Employees Only in Manhattan. Schneider says, “Bottle design is very important. I do like it, especially the Bacardi right here [pointing to the label design], it’s very recognizable on the back bar.” Sly Augustin, owner of Trail of Happiness in West London concurs. “We normally have around two hundred different rums and obviously when you have that many rums competing for space on our back bar, it’s important that the rum stand out.” “Shape, weight, and feel,” as Bacardi characterizes the attributes, are essential when using a bottle consistently and frequently behind the bar. Nic St. Jean, one of the world’s best flair bartenders, who was also consulted says, “It’s very important to consider the shape of [the bottle] before making it. You have a very good feeling using it, when you’re spinning on your hand, and when you’re holding the bottle, it doesn’t matter if you are a flair bartender or a mixologist.” Bacardi’s goals were two-fold: to distinguish themselves from other bottles of spirits and to provide the bartender with a comfortable, perhaps even sensuous, experience when using the new Bacardi bottle. Jacob Briars, who is head of Bacardi

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PISCO

The Cocktail World's Newest Darling By Lesley Jacobs Solmonson

Photos By Christian Lozan and Rodrigo Moreno

Pisco 100 produces Pisco 105, made especially for Cvi.che 105, to commemorate the partnership between the brand and Juan Chipoco. Twenty years ago, the world was a smaller place, especially when it came to food and drink. You still had to travel to another country to really get a taste â&#x20AC;&#x201C; or a sip -- of what it was about. This was certainly the case with Pisco, the iconic spirit of Peru that popped up here and there in the States in Pisco Sours, but

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was otherwise unknown, and unused in drinks. Over the last five years or so, numerous brands have been trickling into the market displacing the poor quality Pisco of yore with artisan spirits. Among the brands gaining attention is Pisco 100, which is being used in numerous Peruvian restaurants across the country.

As with many spirits, Pisco is gaining visibility through its food. Back in 1987, Nobu Matsuhisa opened his Peruvian/Asian fusion restaurant in Los Angeles, bringing some of the first flavors of Peru to America. Chefs like Gaston Acurio, who has spread Peruvian food globally, as well as Miami’s Juan Chipoco and brothers Juan and Felipe Torres, owners of Raymi in New York, have become ambassadors for the complex flavors of this cuisine. As Pisco 100’s Master Distiller Guillermo Ferreyros explains, “The famous cuisine of Peru is now becoming mainstream. That is helping create mainstream status for Pisco outside of Peru. The Pisco Sour is the Margarita of Peru and has followed Peruvian cuisine just as the Margarita followed the emergence of true Mexican cuisine outside of Mexico, and as Sake followed the emergence of Sushi in restaurants in the U.S. and around the world.” Indeed, with Peruvian cuisine itself evolving from traditional to modern so too is Pisco’s use in drinks. “Selecting the right cocktail is as important as the food itself,” says Chef Juan Chipoco. “At Ceviche 105, we offer a vast variety of Pisco cocktails creations using the unique Pisco 100, such as the ‘Piscojito’ which goes perfectly with our ‘Ceviche Ganador’ mixing the cooling mint taste of the cocktail with the spicy ‘aji’ flavor of the ceviche. Another great combination is the ‘Papa Alfonso Chilcano’ with our ‘Corvina Mixta al Estilo Juan’ giving a refreshing sensation to our seafood mix.” What makes Pisco unique as a cocktail ingredient? Made from grapes, it can take on numerous identities, as the grape varietal affects the spirit’s character. It can be used in place of vodka (the Chilcano is essentially a take on a Moscow Mule) and even rum in a Pisco-based Mojito as they do at Ceviche 105.

In New York, Pisco is enjoying a moment. At Raymi, which offers numerous twists on Pisco cocktails, Beverage Director Jared Sasso observes, “Pisco is one of the most versatile spirits to work with, so creating modern cocktails and takes on old classics proves to be very easy once we are educated on the subject. We use Pisco with gins, amaros, vermouths, bitters, amongst many others. Not to mention other Peruvian classics such as the Chilcano, El Capitan (a Peruvian twist on the Manhattan), and The Pisco Punch (with pineapple juice, lime juice, and simple syrup, created in San Francisco) using fresh ingredients.” Like most modern bartenders, Sasso feels a responsibility to share his knowledge about the new spirits constantly appearing on the market and in cocktails. This goes for Pisco as well. He notes, “The first thing we must do as bartenders is educate the public on what Pisco actually is. The stigma of ‘it’s like Grappa,’ has hurt the category but once customers see how clean the spirit is and what we can do with it, we have new Pisco fans on our hands. ..Once we have palate recognition, then we can start introducing them to other classics and move on to sipping Pisco neat.” Globalization, and an ever-evolving food and drink community, has made what was once esoteric almost immediately graspable. Pisco is no longer a mysterious South American spirit, it is a vital part of the bartender’s, and even the chef’s, mixological arsenal. Much like tequila’s and mezcal’s artisan rebirth, which changed the way people thought of the agave spirit, Piscos like Pisco 100 have distinguished themselves with modern production techniques that bring the soul of the spirit to life and banish any memories of what was once a rough and rugged liquor. As the old saying goes, what was once old is quite literally new again.

GIRL FROM LIMA Created by Daniel Najaro, head bartender, Bagatelle, Miami INGREDIENTS

2 oz. Pisco 100 1 oz. The Perfect Purée Passion Fruit ¼ oz. Lime Juice ¼ oz. Simple Syrup 3 Pinches Mint 2 Slices Jalapeño PREPARATION

Muddle lime and mint, pour all other ingredients over, shake, and strain into Collins glass over fresh ice. Garnish with mint sprig and jalapeño wheel.

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THE MAKING OF A MODERN By Lesley Jacobs Solmonson

GIN&TONIC

Photos by Kyle Hertzog

Ask anyone if they’ve ever had, or at least have heard of, a Gin & Tonic, and it’s likely that the answer will be a resounding ‘yes!’ But ask about the more mysterious “Spanish Gin-Tonic” and you will probably get a quizzical look. The Spanish G & T is exactly what it sounds like – a distinctly Spanish incarnation

The Chilled 100 Ambassadors and Bulldog Gin are mixing up modern Gin & Tonics all over the United States. Visit chilledmagazine.com/bulldog for additional information.

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of the ubiquitous gin classic, made personal by the addition of fruits, herbs, and spices, and served in a balloon-style wine glass for maximum delivery of the aromatics. Bulldog Gin has jumped on the Spanish G & T wagon, relying on the gin’s gentle juniper character to let their more esoteric botanicals shine through.

Spain is the world’s largest consumer of gin, so tinkering with the Gin & Tonic was a natural progression for them. The Spanish Gin-Tonic was born in Barcelona at Bobby Gin where the G & Ts can include everything from a rose infusion to Kaffir lime to grapefruit bitters. Here in the States, the trend is brand new, but it should find a welcome home since, according to Corey Galotta, Bulldog London Dry Gin’s North American Marketing Manager, 60% of the gin cocktails consumed in America are made with tonic. Galotta notes, “The Modern Gin & Tonic has been exploding in Spain for the last decade and more recently taking off throughout Europe and Latin America. In the United States, however, the trend is completely fresh. The bars and restaurants which are really taking to this new style are typically modern Spanish restaurants with top notch beverage programs.” Cliff Mejia, bartender at Analogue, NYC, where they have introduced a Spanish Gin-Tonic for spring, notes that the simplicity of the drink, essentially a blank canvas on which to create, is a great deal of what attracts bartenders to play with this new take on the classic. At Analogue, they use Bulldog gin, which Mejia enjoys because, “the floral and citrus notes are more expressed. Lavender and lemon peels are most dominant. Plus, the nutty finish just balances

ROSIE’S POISON G&T

Courtesy of Cliff Mejia, Analogue, New York INGREDIENTS

2 oz. BULLDOG Gin with Smoked Cherrywood and Grapefruit Zest 4 oz. Fever Tree Tonic Water Lemon and Orange Zest Lavender Buds

the gin out. It is a very approachable spirit especially when combined with a good tonic and fresh fruit or ingredients.” Galotta concurs, saying, “Juniper will often overpower the other flavors in a gin, but in a simple and light Bulldog & Tonic, you can taste some of Bulldog’s other botanicals; Chinese Dragon Eye, French lavender, Chinese Lotus Leaves.” As for American consumers, the simplicity and “airiness,” as Mejia calls it, of this familiar drink is both a revelation and, perhaps, a relief, especially in the wake of overly precious cocktails with ten ingredients. Consumers tend to like the sheer romance of the presentation with its jewel tones from fruits and herbs and its appearance in a goblet, or “copa de balon,” which intensifies the delivery of the aromas. And because this begins as a simple drink, just gin and tonic, Mejia advises, “Keep it simple!! The only mission is to make sure the ingredients used highlight the botanicals and floral quality of the drink. The integrity of both main ingredients needs to be maintained and appreciated. The garnish should compliment both the gin and the tonic. The whole process is like a delicate performance that needs time and attention.”

PREPARATION

Add ice to a glass, preferably a goblet/balloon-style and stir the ice rapidly to chill the glass. Drain the excess water and build ingredients in glass, gin, lemon and orange zest, and lavender buds. Add tonic, gently pouring down a bar spoon. Add cherrywood chips and grapefruit zest to a smoking gun and burn both, filling a decanter with smoke. Apply the smoke to the stop of the gin and tonic, giving it only the smoke aroma. CHILLEDMAGAZINE.COM

Gekkeikan Sake AN ENDURING COMMITMENT TO EXCELLENCE By Michael Tulipan. Photos Courtesy Sidney Frank Importing Co.

HE STORY OF SAKE BREWERY GEKKEIKAN SPANS THE CENTURIES, REPRESENTING A TRADITION OF HIGH QUALITY AND TECHNICAL INNOVATION PASSED DOWN THROUGH FOURTEEN GENERATIONS TO THE PRESENT DAY. NOT MANY COMPANIES CAN TRACE THEIR ROOTS AS FAR BACK AS 1637, WHEN JIEMON OKURA FOUNDED THE BREWERY IN FUSHIMI, KYOTO UNDER THE NAME KASAGIYA. THE MODERN NAME, GEKKEIKAN, WAS FIRST USED IN 1905 AND MEANS “CROWN OF LAUREL,” SERVING AS A SYMBOL OF THE ENDURING COMMITMENT TO EXCELLENCE.

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The year 1909 proved to be a pivotal one in the company’s history as it was named the official sake purveyor to the Japanese Imperial Household. The same year, Gekkeikan became the first brewery to sell sake in glass bottles. Two years later, it was the first to stop using preservatives. In 1984, the brewery released its first seasonal unpasteurized Nama sake. After a few decades under another name, the company returned to using Gekkeikan in 1987 on the occasion of its 350th anniversary and, to this day, Gekkeikan remains one of the oldest family owned companies in the world. With sake growing in acceptance in America, Yoshi Yumoto, Vice President and National Sales Manager, sees the industry evolving. “Historically only Asian restaurants served the premium spirit but now various accounts across the nation are creating sake menus in addition to their standard wine and beer lists.” Gekkeikan’s line of sakes includes every category from junmai, junmai ginjo and junmai daiginjo to sparkling and unfiltered sakes, to plum wine and shochu. Education is key to Yumoto’s approach, saying “It’s a fairly simple process of finding what almost everyone can relate to and making the connection.” He even tackles the tricky explanation of rice polishing with a comparison to watermelon eating. “With a

watermelon, our goal is to get to the red meaty sweet center and never eat the green shell or white rind. It’s the same concept for sake rice, we mill the outer husk and shell to get the starchy rich center that provides all the flavor for sake production, essentially the more you mill, the more premium the sake.” Yumoto, a 26 year industry veteran, emphasizes that sake is an incredibly versatile spirit and should not just be relegated to sushi bars and Asian-themed spots. “Sake is a great alternative to wines when it comes to sangrias and punches and cocktails,” he says. “Our Nigori sake makes a uniquely fantastic base to many cocktails, while Zipang sparkling sake is great for a bit of effervescence, perfect for a Bellini. Many of our other junmais and ginjos provide a unique flavor and make a great base spirit in an array of mixed cocktails.” Today Gekkeikan exports to 80 countries and is brewed at seven facilities in Kyoto and one in Folsom, California. Already a U.S. market leader, Gekkeikan is responsible for more than 50% of all grocery store sake sales. For the future, Yumoto continues to work to expand sake’s reach. “Sake is still wrapped in many myths, misunderstandings and, to many, is still very complicated,” he says. “Our plans are to demystify sake for the consumer and show that there is a sake for everyone’s palate.”

A SAKE FOR EVERYONE

Kyoto Sour

Zen-tini

INGREDIENTS 3 Parts Gekkeikan Haiku 2 Slices Fresh Grapefruit ½ Part Fresh Lemon Juice ¾ Part Agave Nectar 2 Dashes Green Tabasco

INGREDIENTS 2 Parts Gekkeikan Nigori 1 Part Plymouth Gin ¼ Part Fresh Lemon Juice ¼ Part Fresh Lime Juice ½ Part Simple Syrup 4 Slices Cucumber 1 Sprig Basil

PREPARATION Muddle grapefruit and Tabasco in a mixing glass. Add Gekkeikan Haiku, lemon juice and agave nectar. Shake well over ice and fine strain into an old-fashioned glass filled with fresh ice. Garnish with a grapefruit slice and mint sprig.

PREPARATION Muddle the basil and cucumber in a mixing glass. Add the Nigori, gin, fresh lemon and lime juice and simple syrup. Shake well over ice and fine strain into a chilled martini glass. Garnish with a cucumber slice.

By Paul Tanguay

Cherry Blossom-tini INGREDIENTS 2 ¼ Parts Gekkeikan Sake ¾ Part Cointreau ¾ Part Cranberry Juice ¼ Part Fresh Lime Juice 2 Dashes Orange Bitters PREPARATION Shake ingredients over ice and strain into a chilled martini glass and garnish with an edible flower.

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Wild Turkey American Honey By Bryen Dunn. Photos courtesy of Campari America With flavored whiskey on the rise today, it’s worth knowing some history about where the origins of this fast-growing category lie. What has become one of the biggest spirits crazes in recent memory can be attributed to legendary Wild Turkey Master Distiller, Jimmy Russell. Back in 1976, Bourbon consumption in the U.S. was down, and he was thinking about ways to make it more appealing to a wider audience. Without messing with his premium Bourbon, Wild Turkey 101, he took the revolutionary step of infusing Bourbon with the natural sweetness of honey, and thus the first flavored whiskey was born. Chilled Magazine had an opportunity to chat with Andrew Floor, Vice President Marketing, Dark Spirits, Campari America, as well as the Master Distiller himself, Jimmy Russell, who recently celebrated his 60th anniversary at Wild Turkey. Russell reflects back on his reasoning for his original Honey Liqueur creation. “I wanted to make whiskey more enjoyable to new groups of people, so I started to play around with different flavors. Honey was a natural addition to me. And when I tasted it, I knew I’d hit on something special. The sweetness matched really well with the spiciness of Wild Turkey. The honey made it more approachable for folks who didn’t already have a taste for Bourbon,” explains Russell. Four decades later, the company decided to rebrand Wild Turkey Honey Liqueur to make it more approachable to a whole new generation of consumers, and the name was changed to Wild Turkey American Honey. “In 2006 we rebranded from Wild Turkey Honey Liqueur to American Honey and completely redesigned the bottle to make it more appealing to millennial consumers. This is a group with a huge thirst for flavored whiskies and has become our core audience. All the new flavors you’re seeing coming out on the market now are geared to the millennial generation,” adds Floor. There’s often a risk taken when trying to change an already existing popular product such as the original Wild Turkey Honey Liqueur. It appears the chance taken has worked in their favor, and Russell believes one of the secrets to the success and longevity of their product is the fact that, “We start with premium Wild Turkey Bourbon and we add real honey to it.”

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The other caution is to not lose your original loyal core consumer group who are there for the true taste of straight up Bourbon. “American Honey has been around a long time and has built up a very loyal fan base of seasoned whiskey drinkers. It’s a mainstay of their whiskey repertoire because it’s a quality product with a delicious flavor, and they know it’s something they can share with friends, whether those friends are already whiskey drinkers or not,” remarks Floor. “Bourbon sales were up over 7% in 2014 driven by a millennial consumer who’s embracing this classic American spirit earlier and in greater quantities than any generation before them. Flavored whiskies have played a big role in the Bourbon boom as they offer even greater appeal to an even broader audience, whiskey lovers or not. They are an entry point into the category for many new whiskey drinkers, and I think we’ll continue to see organic growth as these new drinkers continue to adopt Bourbon whiskey as their drink of choice,” adds Floor. Russell notes that bartenders are starting to recognize how versatile American Honey is, using it as an ingredient in mixed cocktails or as a refreshing addition to lemonade. For this legendary Master Distiller, his personal preference for enjoying American Honey this summer is on the rocks. Wild Turkey also recently released a new flavored whiskey called American Honey Sting, the first Bourbon to be infused with Ghost Pepper, adding a spicy kick to the honey sweetness. It started as a limited time offer, but the company has decided to continue production to keep up with the success of this launch.

After Party INGREDIENTS

2 Parts American Honey 1 Part Lemon Juice 3 Parts Coke PREPARATION

Build ingredients in rocks glass. Garnish with lemon wedge.

Lightning ROD INGREDIENTS

2 Parts American Honey 1 Part Lime Juice 3 Parts Sprite PREPARATION

Build ingredients in a tall glass. Garnish with lime wedge.

American HONEY MULE INGREDIENTS

2 Parts American Honey 3 Parts Ginger Beer ¾ Part Lime Juice One sprig of mint PREPARATION

Build American Honey and lime juice in a rocks over ice. Add ginger beer. Garnish with slice of lime and mint sprig.

Summer THYME INGREDIENTS

2 Parts American Honey ¾ Part Lemon Juice 1 Thyme Sprig 3 Parts Ginger Ale 3 Dashes Angostura Bitters PREPARATION

Build ingredients in a tall glass. Garnish with thyme sprig.

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Margarita The Margarita has been around for over sixty years, classically mixed using a few simple ingredients including tequila, triple sec and freshly squeezed lemon or lime juice in a salt-rimmed glass. The modern day Margarita is being made using many different ingredients and with Cinco de Mayo festivities in full swing, bartenders are offering up this mega-popular cocktail in a number of variations. Chilled asked some of the top tequila brand’s being served in Margaritas these days for their take on the ultimate recipe for this Cinco de Mayo. Here’s what the best of the best told us to mix up.

Don Julio Blanco Margarita Photo by Shannon Sturgis “The Margarita is one of my favorite drinks of all time, says Master Brand Ambassador, Gina Castillo. “By simplifying the drink to 100% Blue Weber Agave Spirit such as ultra premium Don Julio, agave syrup and lime juice, you truly get to experience what sort of complexity Don Julio is offering.” This recipe yields 5 servings, to be enjoyed with friends INGREDIENTS

1½ oz. Tequila Don Julio Blanco 1 2/3 oz. Grand Marnier 3 1/3 oz. Fresh Lime Juice 1 oz. Agave Syrup 1 Sliced Jalapeño Splash of Orange Bitters PREPARATION

Muddle jalapeño in a cocktail shaker with agave syrup. Add ingredients with ice into a shaker. Shake well. Strain contents into a pitcher over ice so that guests may serve themselves.

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“Cinco de Mayo is always one of the top occasions for a Margarita,” says Greg Cohen, VP, Corporate Communications. “An authentic Mexican Margarita of course calls for an authentic Mexican orange liqueur. Patrón Citrónge orange liqueur in our Jalapeño Margarita creates an ideal balance between the jalapeño spice and the crisp citrus flavor people look for in a Margarita.”

PATRÓN JALAPEÑO MARGARITA INGREDIENTS

16 oz. Patrón Silver 8 oz. Patrón Citrónge Orange Liqueur 1 Jalapeño Sliced 8 oz. fresh lime juice 1 tbsp. Sugar Kosher salt, Lime Wedges PREPARATION

In a blender or food processor pulse jalapeño slices 3-4 times with lime juice. Strain the lime juice to remove all jalapeño pieces. Mix lime juice with sugar, Patrón Silver and Patron Citrónge in a pitcher. Chill in a refrigerator. Serve in a salt-rimmed glass with lime wedge and sliced jalapeños.

“Made with Herradura Silver, a unique silver expression that is aged for 45 days in American Oak lending subtle sweet hints of oak and cooked agave notes that blend well with agave nectar and fresh lime juice,” says Kevin Vanegas, USA National Ambassador, Casa Herradura.

THE HORSESHOE MARGARITA INGREDIENTS

2 Parts Tequila Herradura Silver 1 Parts Fresh Squeezed Lime Juice ½ Part Agave Nectar (to Taste) PREPARATION

Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over fresh ice. Garnish with a lime wedge.

“In honor of Cinco de Mayo, our ‘La Primera’ Margarita is a tip of the hat to the very first Margarita ever made back in 1941 by Don Carlos Orozco at Hussong’s Cantina in Ensenada, Mexico. Simple, pure, and delicious, just as it was when Don Carlos served the drink to surprise visitor Margarita Henkel, daughter of the German Ambassador at the time, who was so taken by her, he named it ‘La Margarita’ in her honor.”

LA PRIMERA MARGARITA INGREDIENTS

1 ½ oz. Pura Vida Silver Tequila 1 ½ oz. Fresh Squeezed Lime Juice 1 oz. Authentic Naranja Mexican Orange Liqueur ¾ oz. Agave Nectar PREPARATION

Combine Pura Vida Silver Tequila, Mexican NARANJA orange liqueur, agave nectar, and fresh squeezed lime juice into an ice-filled shaker. Shake vigorously for 10 seconds, strain over ice into a salt-rimmed glass, garnish with lime and serve.

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OAXACA MARGARITA

WATERMELON MINT MARGARITA

AVIÓN ELEVATED MARGARITA

INGREDIENTS

1 ½ oz. Casa Noble Crystal ½ oz. Peleton Mezcal ½ oz. Agave Nectar ½ oz. Fresh Lime Juice Spiced Sal de Gusano Rim

1 ½ oz. Casamigos Reposado Tequila 4 oz. Muddled Watermelon 6-7 Mint Leaves ½ oz. Simple Syrup ¾ oz. Fresh Lime Juice

2 Parts Avión Silver Tequila 1 Part Fresh Lime Juice ½ Part Agave Nectar

PREPARATION

Combine all ingredients with ice. Shake and fine strain into a tumbler glass. Garnish with a slice of fresh lime and pepper.

Muddle mint and watermelon, add remaining ingredients, shake, finestrain over fresh ice. Garnish with mint sprig and lime.

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PREPARATION

Combine ingredients in shaker with ice, and shake vigorously. Fine strain over fresh ice and garnish with a lime.

1800 TEQUILA ULTIMATE MARGARITA INGREDIENTS

2 oz. 1800 Silver Tequila 1 oz. Grand Marnier 1 oz. Fresh Lime Juice PREPARATION

Shake or blend ingredients with ice, then carefully pour into a saltrimmed rocks glass. Garnish with a lime wheels and served over ice.

TOMMY’S MARGARITA

HIGHLAND MARGARITA

INGREDIENTS

2 Parts Olmeca Plata 1 Part Fresh Lime Juice ½ Part Agave Nectar

2 Parts Tequila Cazadores Reposado or Blanco

PREPARATION

Build in a highball over ice, and stir. Garnish with a lime wedge and a salt rim.

4 Parts Grapefruit Juice 1 Part Lime Juice 1 Part Pure Agave Nectar PREPARATION

Add all ingredients into a cocktail shaker, fill with ice, and shake vigorously. Strain into a rocks glass. Garnish with a grapefruit wedge or grapefruit zest twist.

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By Cydnee Murray, Photos Courtesy of Traveler Beer Company ollowers of Chinese astrology know 2015 to be the year of the goat. Believers in good old-fashioned research should, however, recognize it as the year of the Shandy. Analytics firm IRI found that U.S. sales of the beer and carbonated lemonade mixture have grown an average of 30% for the last five consecutive years and are expected to reach a tipping point in 2015. Alan Newman of Traveler Beer Company is as pleased with the prediction as a goat in green pastures.

Newman, who co-founded Magic Hat Brewing Company in 1994 with his partner Bob Johnson, left in 2010 following its purchase by North American Breweries. He helped see Magic Hat grow to become the ninth largest craft brewery in America and he’s well on his way to achieving equally impressive results with Traveler. Based in Burlington, VT, Traveler launched in 2012 with a mind to “educate beer drinkers about traditional European drinks such as Radlers and Shandys,” says Newman. The Curious Traveler, Newman’s flagship formula, contains 4.4% ABV and on the International Bittering Units scale of 1 to 100, where 100 equals most bitter, it measures a lightbodied and crisp seven. The way Newman puts it. “I could never crack the right flavor combination when I owned Magic Hat. Around the same time I started Traveler, I had an epiphany; if IPAs and similar beers don’t follow time-tested recipes, why should I? So rather than making a Shandy with the traditional mix of lemon-lime soda and beer, we made a true American wheat ale, brewed with fresh lemon and a touch of lime. The lime really helped round out the flavor.” That traditional Shandy recipe Newman refers to may date back to Henry VIII, England’s controversial king from 1509 to 1546. American writer Christopher Morley published an essay series in 1918 entitled “Shandygaff,” which begins with this definition:

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INGREDIENTS

1 ½ oz. Van Gogh Cool Peach Vodka 4 oz. Belgian Beer Spiced Ale 1 ½ oz. Orange Juice ¼ oz. Fresh Squeezed Lemon Juice PREPARATION

Add all ingredients to a pint glass with ice and stir.

Shandygaff: a very refreshing drink, being a mixture of bitter ale or beer and ginger-beer, commonly drunk by the lower classes in England, and by strolling tinkers, low church parsons, newspaper men, journalists, and prizefighters. Said to have been invented by Henry VIII as a solace for his matrimonial difficulties. It is believed that a continual bibbing of shandygaff saps the will, the nerves, the resolution, and the finer faculties, but there are those who will abide no other tipple. Serial groom Henry had six wives, including Ann Boleyn whom he famously executed. The obese ruler died at 55. Sadly, the subtle restorative he imbibed to help alleviate his personal woes proved not a cureall, but more likely lived up to the separate parts “Shandy” meaning “boisterous” and “gaff” meaning “nonsense.” The German version of the Shandy, the Radler, means “cyclist.”

Provenance aside, the Shandy works well today as a crossover drink. “I tell people that claim they’re not beer drinkers to give Traveler a try. We’ve found that people like to have a refreshing, approachable alternative to wine and spirits,” says Newman. In addition to Curious, Traveler makes its grapefruit ale, Illusive, available year round. Illusive, when joined with grapefruit vodka, triple sec, simple syrup and lime juice makes for a tasty cocktail Newman calls Lil’ Tart. Other Traveler choices include a pumpkin Shandy called Jack-O; a holiday spice, orange and pomegranate Shandy called Jolly; and an apple ale called Forbidden. Each has a unique backstory incorporating an inquisitive explorer character and each, unlike their commonly un-batched pub brethren, incorporates fresh fruit into their brewing process. Available in all 50 states this year, Traveler relies on American ingenuity to revamp a centuries old European beer mixture. CHILLEDMAGAZINE.COM

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The art of aging beer

has been going on for years, primarily within European countries known for their history of brewing, including belgium, germany, and england. In fact some beers are made to be aged, and much like vintage wines they garner a more distinct taste and aroma if aged in controlled conditions for an extended period of time. Ideal environments are dark, cool, and slightly humid with minimal fluctuations within this combination. A prime location would be a cellar-like environ, hence the emerging term of beer cellaring that is beginning to take foot within the already flourishing craft beer industry of America. Barrelaged beers have gained in popularity over the past few years, sprung on in part by the popularity of Scotlandâ&#x20AC;&#x2122;s Innis & Gunn, and are a great example of beer that works well for taking them to the next level of cellaring.

By Bryen Dunn Photos courtesy of SideDoor

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Beverage Director Jeff Van Der Tuuk from SideDoor in Chicago offers guests a Secret Stash list featuring rare limited quantity large-format craft beers that are cellared at a minimum of six months to a year. He then curates a selection of these to be featured on an exclusive menu. He sources selections rarely found throughout Chicago and the surrounding Midwest regions, and upon cellaring the collection he launches his latest off-the-menu list to his customers.

Although barrel-aged beers work perfectly for continued aging in a cellar, Van Der Tuuk points out that certain other beers work just as well. “When it comes to cellaring beer, you are taking beer that’s packaged in large format bottles, or other vessels, and putting it aside in a controlled temperature environment. This allows the flavors already set in the beer to age for about the same time as barrel-aging. Additionally, many beers are now bottle conditioned, which is great for cellaring because they are built to age,” he explains. Other suitable candidates typically are those with an ABV of 8% or more, making Barleywines, strong ales, imperial stouts, robust porters, lambics, gueuzes, and saisons all great contenders, as are reserve and vertical special releases. The most difficult part in the process of cellaring is determining the length of time to age specific beers. There’s no real correct answer to be given, and much like aging wine, there’s a bit of trial and error involved. Professional brewmasters typically would age from one to three years maximum and likely not go beyond 10 years, however there are records indicating some beers being aged upwards to a century in storage. Van Der Tuuk offers the following advice, “When cellaring, some beers have a sweet spot, a limited window during the aging process that’s perfect to stop aging the beer. Some can be six months, some can be longer. Sometimes if you miss this sweet spot,

the beer can begin to be less palatable.” His Secret Stash collection features flavor profiles ranging from lemongrass and sour cherry to toasted malt and cocoa nibs. When asked about food pairings, Van Der Tuuk suggests, “Our cheese selections pair perfectly with the Stash List, especially the midnight moon goat cheese. Additionally, the Pork Poutine is great with many of the beers we have on the list.” Of the sixteen beers currently featured on the secret menu, a majority of the collection showcases the work of brewmasters located in the Midwest and beyond. Among the most sought-after bottles, diners can enjoy the following sample of beers: Old Rasputin XVII Barrel Aged Imperial Stout, Boulevard Bourbon Barrel Quadrupel, Rodenbach Caractere Rouge, and Upland Datalion Dark Wild Ale. Prices range from $25 to $55 per bottle.

sidedoor is located at 100 E. Ontario St in the River North district of Chicago www.sidedoorchicago.com

Other establishments across the country with beer cellars include:

stanton street kitchen (new york) www.stantonstreetkitchen.com

cask republic (connecticut) www.caskrepublic.com

the monks kettle (california) www.monkskettle.com CHILLEDMAGAZINE.COM

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A LIME AND A SHAKER A NEW BOOK BY THE TIPPLING BROS. (TAD CARDUCCI AND PAUL TANGUAY) IS A JOURNEY OF DISCOVERING MEXICAN INSPIRED COCKTAILS. HERE ARE SOME OF OUR FAVORITES. Photos By Lauren Volo

TIPPLING BROS. MARGARITA INGREDIENTS 2 oz. Patrรณn Silver 1 oz. Fresh Lime Juice 1/2 oz. Grandma Mix * 1/2 oz. Agave Nectar PREPARATION Add all ingredients to a cocktail shaker. Add ice and shake, strain over fresh ice in an old-fashioned glass, half rimmed with salt. Grandma Mix: 1 Part Simple Syrup and 1 Part Grand Marnier.

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LITTLE MARKET INGREDIENTS 2 oz. Jose Cuervo Especial 1 1/2 oz. Pineapple Puree 1 oz. Guajillo Syrup * 1 oz. Fresh Lime Juice PREPARATION Add all ingredients to a cocktail shaker. Add ice and shake. Pour over fresh ice in an old-fashioned glass rimmed with the Pico Piquin rim and garnish with the cilantro leaf. Guajillo Syrup: Add 1 quart simple syrup and 9 guajillo chiles to saucepan, bring to boil, break up chiles, add to pot, reduce heat, simmer 20 minutes. Allow to cool. Strain, refrigerate up to 7 days. CHILLEDMAGAZINE.COM

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TRES COOPS INGREDIENTS 1 oz. Del Maguey Chichicapa Mezcal 1/2 oz. St-Germain Elderflower Liqueur 1/2 oz. Domaine de Canton Ginger Liqueur 1/2 oz. Averna Amaro 1/2 oz. Fresh Lime Juice 1/2 oz. Egg White PREPARATION Add all ingredients to a cocktail shaker, add ice and shake like hell. Strain into a cocktail glass. Garnish with the grapefruit peel.

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EL PIRATA INGREDIENTS 1 oz. Pura Vida Tequila 1 1/2 oz. Pineapple Puree 1 oz. Fresh Lime Juice 1/2 oz. Spiced Syrup* 2 Dashes El Yucateco Green Habanero Hot Sauce 3 oz. Negra Modelo Beer PREPARATION Add all ingredients except beer to a cocktail shaker. Add ice and shake. Strain over fresh ice in a Pilsner glass. Carefully float the beer on top. Garnish with chile-dusted pineapple or cinnamon bark. Spiced Syrup: 1 quart simple syrup to saucepan then add 1 stick Mexican cinnamon, 1 whole nutmeg, 1 (2-inch) piece fresh ginger root, peeled and chopped, 3 whole star anise, 2 tbsp. allspice, 2 tbsp. ground black peppercorns, and 2 whole cloves. Reduce heat, simmer for 20 minutes and allow to cool to room temperature, strain and refrigerate.

Excerpt/Recipe/Photo from THE TIPPLING BROS. A LIME AND A SHAKER by Tad Carducci and Paul Tanguay. Copyright Â© 2015 by Tippling Bros. LLC. Photography by Lauren Volo. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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SPOTLIGHT

HOTSPOT

La 110

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Marina

Away on the Water at

I N W O O D, N E W Y O R K

By Ariana Fekett. Photos Courtesy of La Marina NYC. Fans of La Marina have hailed it as a nearby getaway. Straddling Inwood Hill Park and Fort Tryon Park, this Inwood hotspot has earned a reputation for stellar views, waterfront fare, and a revivifying atmosphere. In deep spring, La Marina begins its prime season. It revs up its service and programming with options as diverse as a dedicated restaurant space with outdoor and indoor dining, a private event space, multiple bars and lounges, beachfront snacking and cocktails, and slips to welcome sailors for dining. The views are breathtaking by day or by night, with a prime view of the Palisades and the George Washington Bridge over the Hudson. And with a diversity of spaces, La Marina’s versatility has proven attractive to parties big and small. Over the winter months, La Marina caters to private parties ranging from weddings and bar mitzvahs. But when the weather turns warm, people travel from surrounding counties to enjoy a full day at the space that covers upwards of 75,000 square feet of waterfront. It is near public transit and also appeals to those arriving by boat, who can reserve a space at the slips. The owners are avid water fans, and are looking forward to hosting kayak and swim events in the summer months. For those craving a drink on the water, the craft cocktail list offers high-end versions of traditional favorites. Gin lovers will want to go for the Cucumber Gin Gimlet, made with Hendrick’s Gin, St. Germain, cucumber, ginger, and lime juices. And for the more assertive ginger lover, go for

the Moscow on the Hudson made with Zubrowka, Barrow’s Intense Ginger Liqueur, lemon juice, and club soda. Summer favorites like sangrias, mojitos, and margaritas are always featured. And for those seeking something uniquely La Marina, their variety of bowl-sized punches come in indulgent combinations like The Duke of Dyckman with D’Usse Cognac, Bitter Truth Apricot Liqueur, Mt. Gay Black Barrel Rum, and lemon juice. Those coming for drinks and small bites may want to hang out in the lounge, or enjoy the sand outside. If you’ve got a small appetite, go for the chicken lollipops made with homemade tabasco and served with blue cheese sauce. Or try a variety of fresh East Coast oysters. At dinner, there are equally indulgent varieties of surf and of turf. Mussels come in beer and bacon, with little neck clams and with white wine broth, or in an aromatic coconut curry broth. Lobster lovers can get their lobsters big and bigger. And the rib eye comes in a 16 oz., or a sumptuous 32 oz. for two. An outdoor stage regularly draws talent that ranges from turntable experts to well known R&B musicians. Whether you’re moved by Latin bands or EDM parties, there’s a vibrant and eclectic night for you. Past events have included daytime gatherings of sandcastles and music for kids and parents alike. And at night, high-energy crowds can be found celebrating and making the most of the evening. For a view that’s truly New York, but a world away from the bustle, go to experience La Marina. Whether your party’s big or small, it offers a space that’s just what you wish.

La Marina Blackberry Bramble INGREDIENTS

1 ½ oz. Tanqueray Gin ½ oz. Fresh lemon Juice ½ oz. Simple Syrup ½ oz. Crème de Mure Blackberries PREPARATION

Build the first three ingredients over crushed ice in a chilled rocks glass. Pour the crème de mure over the top so it bleeds down the ice. Garnish with two blackberries.

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LAST CALL

CHILLIN’ WITH

Tamara Tunie WELL-KNOWN FOR HER ROLE AS DR. MELINDA WARNER ON LAW AND ORDER: SVU AND MARIE ON THE RED ROAD, TAMARA TUNIE ACTS, PRODUCES AND DIRECTS ON BROADWAY AND FINDS TIME TO SUPPORT OUTREACH PROGRAMS LIKE HARLEM STAGE AND FIGURE SKATING IN HARLEM. Photo by Richard Blinkoff

Down Time

I really love spending time with friends and family over great food and good wine.

Wine

I discovered this wonderful vineyard when I was in Napa last year called Entre Nous. They have the most delicious Sauvignon Blanc I have ever tasted. You can’t find it in stores so I order it two cases at a time, they are on speed dial.

Sports

I love attending Steelers games at Heinz Field. When there I get a great stadium hot dog and a Rolling Rock. It’s really the rare times I actually drink beer. It has proved to lead to a victory. Its only weird if it doesn’t work!

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Dining Out

Now we’re talking. Most of my favorite restaurants are Italian, SD26, Lido, Covo, Da Tommaso, but you can’t get a better steak than at Del Frisco’s and for sushi there is a great spot in Harlem called Jado. Love it!

Drink

My cocktail of choice used to be a Cosmo, this was BEFORE Sex and The City! It became so cliché and not everyone can make a good Cosmo, so now it’s a Kettle One Gimlet, up and very dry.

INCINERATE YOUR SENSES INTRODUCING PATRÓN XO CAFE INCENDIO. SPICY MEXICAN ARBOL CHILE & SWEET CRIOLLO CHOCOLATE ARTFULLY BLENDED WITH PATRÓN SILVER TEQUILA.

patrontequila.com The perfect way to enjoy Patrón is responsibly. Handcrafted and Imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 30% abv.