Chilled Magazine - Volume 12 Issue 4 by Chilled Magazine

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JOHN CENAâ&#x20AC;&#x2122;S favorite pour

y l d u o r P erican Am

THE INFLUENCERS ISSUE

PIONEERING

BARTENDERS Who Mold What We Mix DRINKING LOCALLY IN

brooklyn

The All Natural Choice for

Limoncello

All natural, with no preservatives, no flavorings, and no coloring agents. Made using 100% lemon peels of the special P.G.I. Sorrento Oval Lemon variety. AWARDED

POINTS FROM

2017 ULTIMATE SPIRITS COMPETITION

VILLA MASSA & TONICA A refreshing cocktail before dinner

- Fill the glass with ice cubes - Pour 1 part of Villa Massa Limoncello - Pour 3 parts of premium tonic water - Smash a top of basil (3 - 4 leaves) between two hands & add it to the drink as garnish

Villa MassaÂŽ Liqueur Limoncello. 30% Alc./Vol. ÂŠ2019 Imported by Deutsch Family Wine & Spirits, Stamford, CT. Please Enjoy Responsibly.

CONTENTS

VOLUME 12 - ISSUE 4

Proud to be an American with SKYY Vodka

Fortified Wines

John Cena

Getting to Know

3 Badge Beverage Corporation

Pushing Boundaries in the Cocktail World

100

104

106

in Brooklyn

A Perfect Alternative to Whiskey

Queensyard Designer Cocktails

Where to Drink

110

Hotspot

10 Corso Como Restaurant and CafÃ©

features

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Mixing with Aged Rum

Recipes

Create Your Masterpiece.

Gogh Responsibly. IMPORTED BY 375 PARK AVENUE SPIRITS, LOUISVILLE, KENTUCKY. VAN GOGH VODKA 35% ALC. BY VOL., 40% ALC. BY VOL.

CONTENTS

VOLUME 12 - ISSUE 4

departments

Editor’s Note

10 Message from Jonathan Pogash

Bottoms Up! 12 14 16 18

Cool Products - Stuff You Need to Know About How to Mix with Honey Anatomy of the Bottle - Chamucos Tequila On Tap - Trejo’s Cerveza

The Locals

26 Bartender Submission - Rebecca Monday, AC Hotel by Marriott 28 Bartender Submission - David Fisher, Gran Tivoli and Peppi’s Cellar 30 Master Mixologist Profile - Chrisitna Rhodes, Tito’s Handmade Vodka 32 Distillery Profile - Quintessential Brands, Gin Portfolio 34 Ask a Bartender - The Highball Cocktail 36 Brand Profile - Nue Vodka 38 Bar Profile - Castell Rooftop Lounge, Mixing Martinis Over Manhattan 40 Bar Profile - Innovative Bar Designs 42 Competition - World Gin Day, Brockmans Gin

Special Section

46 A Note from Dale Degroff 48 Industry Influencers, Pioneering Bartenders Talk Shop 62 What’s Your Spirit Cocktail?

Advanced Mixology

64 Drink In History - Aviation 66 Food Know How - Yuzu 68 In the Know - C Factor Cocktail Competition and Golden Week 71 Trending Now - American Made Gin and Vodka 78 Trending Now - Mixing with Gin, Mr. Finger’s Alibi Gin 80 Trending Now - Crafting Cocktails, Turmeric Smash 82 Trending Now - Japanese Gin and Vodka, Roku and Haku, House of Suntory 84 Trending Now - Rooted in Discovery, Whitley Neill Gin 86 Brand Spotlight - Dubonnet

Mix It Up

20 Behind the Gin Bar 44 Celebrity Sips - Stranger Things 88 Shaking & Stirring - Launches 112 Last Call - Chillin’ with Jonathan Tucker

48 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615. CHILLED VOLUME 12 ISSUE 4 AUG/SEPT 2019 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA: 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. USPS MAILING PERMIT NUMBER 580.

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UNCOMPROMISING FLAVOR Quality, consistent flavor is critical to success, especially during times of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs. Maintain your commitment to flavor by using the authentic flavors customers have come to expect. CURATE A COMPLIMENTARY SAMPLE BOX AT PERFECTPUREE.COM/CHILLED

Apricot

Cherry

Banana

Chipotle Sour

Kiwi

Lychee

Pomegranate

Prickly Pear

Blackberry

Black Currant

Blood Orange

Coconut

Cranberry

El Corazon

Mango

Papaya

Passion Colada

Passion Fruit

Pink Guava

Tamarind

White Peach

Yuzu Luxe Sour

Red Raspberry Sweet Hibiscus

Blueberry Carmelized Pineapple

Ginger

Green Apple

NEW FLAVORS AVAILABLE THIS FALL:

Fruit purees, specialties & blends

PEACH GINGER BLEND & RED JALAPENO PUREE

VOLUME 12 - ISSUE 4 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro DIGITAL CONTENT MANAGER Amanda Gabriele MARKETING ASSISTANTS Max Charlton, Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Angie Packer, Alyssa Walker, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas CONTRIBUTORS Dale DeGroff, Jess Keene, Jonathan Pogash, Amanda Gabriele Jose Martinez, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo Courtesy of SKYY Vodka Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our FREE print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media: 212-213-1155 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 12 - Issue 4 ©2019 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.

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EDITOR’S LETTER

VOLUME 12 - ISSUE 4

Photo courtesy SOCO Magazine

GUEST EDITOR JONATHAN POGASH

Believe it or not, I didn’t move to New York City 20 years ago to become a craft bartender. My dream was to be an actor. NYC in the early 2000s saw the start of the Cocktail Renaissance: King Cocktailer Dale DeGroff was completing his reign at the Rainbow Room and Windows on the World (Cosmo and all), Milk & Honey had just opened, and Audrey Saunders and Julie Reiner were gearing up to begin their legacy. I landed a gig as a barback (and later a bartender) at The Russian Tea Room to supplement my fledgling acting career. It wasn’t until I got what I thought was my big break a few years later that I began to reassess my motives. It was a lead in a TV commercial for a wireless cell carrier, and it convinced me that I’d made it. I quit the bar to “focus” on my acting. After a few months, when the residual checks weren’t enough to cover my egg and cheese sandwich at the corner bodega, I knew something had to give. I made a conscious decision to refocus my energy, get another job behind the bar, and be the best damned bartender I could be. I read all the cocktail books, bought bar tools, and landed a craft cocktail gig at Julie’s newly opened Flatiron Lounge, where I used my friends as guinea pigs for my creations. My response to the standard “What do you really do for a living?” was now, “I’m a bartender—that’s what I do.” Eventually, a side hustle from bartending full time turned into my consulting company, The Cocktail Guru. Today, I’m immensely thankful that I followed my inner voice—the one that told me to take the plunge and follow the path of the bar.

ash Jonathan Pog

Jonathan Pogash has over 20 years of experience servicing bars, spirits brands, and sophisticated drinkers across the country in all capacities. He has shaken up cocktails on The Today Show, and is the editor of the 75th anniversary edition of the world-renowned Mr. Boston Official Bartender’s Guide. His full-service beverage consulting firm, The Cocktail Guru, launched in 2006, and consults on bar programs and brand launches, as well as cocktail, food, and wine festivals. Jonathan travels the country educating and preserving the craft of the cocktail. jonathan@thecocktailguru.com.

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT VINOICE WINE CHILLER AND POURER

Overly warm wine is no fun. Nor is spilled wine. The VinOice Wine Chiller and Pourer solve these problems with the combination of a stainless steel chill rod and pouring spout. Simply place the chill rod in the freezer for at least 30 minutes then insert it into your wine bottle; it will keep the wine—red or white—at the proper drinking temperature for up to an hour. The pour spout creates a tight seal with its gravity lid and rubber stopper, ensuring a dripless pour. corkpops.com

EPARÉ DOUBLE WALL HIGHBALL GLASSES

Eparé Double Wall Highball Glasses offer an elegant and practical solution for keeping your drinks hot or cold longer. Made of handblown, chemistry-grade borosilicate glass, these vessels are thin and light, but still durable. They resist condensation and are dishwasher, microwave, and freezer safe. epare.com

LITTLE WAISTED GLASS GLITZ

Add some sparkle to your cocktails with these glittery edible sugars. Flavors include candy corn, cotton candy, and Bavarian cream. Just dip your cocktail glass in the sugar or sprinkle it on a boozy treat to add a visual and flavorful element of surprise to your drinks. amazon.com

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A TASTE LIKE NO OTHER, IN A SHAPE LIKE NO OTHER. Inspired in Siberia, born in Austria, and now in America: NEFT ultra premium small-batch vodka Four ancient grains of non-GMO rye, water from the Austrian Alps â&#x20AC;&#x201D; and nothing else. This devotion to purity results in a smooth, slightly sweet taste as distinct as its container, the unbreakable barrel that keeps NEFT cold for hours.

NeftVodkaUS.com Sip Responsibly

2019 Double Gold San Francisco World Spirits Competition 2018 Double Gold San Francisco World Spirits Competition 2018 Best Vodka San Francisco World Spirits Competition 2018 Double Gold San Francisco World Spirits Competition Packaging Design

BOTTOMS UP!

HOW TO

HOW TO MIX WITH HONEY

By Lesley Jacobs Solmonson Photos by Jess Keene

Honey embodies the wonder of nature. After gathering nectar from nearby flowers, honeybees prepare it for storage and deposit it into a honeycomb in the hive. For the bees, honey provides an essential food source; for people and animals, it delights the senses with its luscious taste and texture. Used for over 5,000 years first medicinally, then in food and drink, honey naturally found its way into cocktails, seamlessly adding a natural sweetness. At The Miranda in Oakland, California, general manager Jess Keene finds that honey offers an ever-changing palate from which to derive cocktail inspiration. “The best thing about exploring new honeys,” she says, “is how different they can be. Honeybees can only fly about three miles or so from the hive, so they are pollinating and feeding on flowers nearby.” Honey is the ultimate “locavore” food product, with its flavors—from savory to sweet—directly influenced by its environment. Keene has discovered ones that taste of butterscotch and even marshmallow fluff. Check out the best way to mix with honey and of course, save the bees and the planet.

STEP 1

STEP 2

STEP 3

CHOOSE YOUR HONEY. Start with real honey from a beekeeper, farmers market, or natural foods store … not the fake stuff in the little plastic bears. “When you buy your honey from a farm or beekeeper, it should be darkish in color and slow to move when you tip the jar over,” advises Keene. Ask questions about where your honey is coming from, who tends the bees, and how they are taken care of. #savethebees

LEARN HOW TO MIX WITH HONEY. Prep your syrup ahead of time by combining honey and hot water. You can add any herb or botanical you’d like to flavor your syrup at this point. Be sure to strain it all out afterward. In most cocktails, says Keene, “You are going to be using a honey syrup, because the real stuff from the hive is super dense and doesn’t dissolve easily in cold liquids.”

PLAY WITH RATIOS. The basic ratio for honey syrup is 1:1. However, the amount of water and honey, as well as the type or types of honey you choose, will affect the flavor of your cocktail. If you want to be extremely precise, measure your honey and water by weight and keep notes of which ratio you like best.

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JESS KEENE Jess has called such famed Chicago bars as The Barrelhouse Flat, Sable Kitchen & Bar, and The Drifter home, as well as San Francisco’s Charmaine’s Rooftop Bar & Lounge at the Proper Hotel. She currently calls and pours the shots at The Miranda in uptown Oakland, California. Jess is a four-season Speed Rack competitor, multiyear Camp Runamok alumni, an Art Beyond the Glass organizer, and two-time program Spirited Awards nominee. Outside of the bar, she enjoys getting to explore her natural surroundings in Northern California and plotting the perfect trip up or down the coast. Her guitarto-cat ratio is currently on the healthy side. If you aren’t planning a trip to Oakland anytime soon, you may also find Jess consulting on hotel and bar projects across the country.

GO PRO

Keep your syrup chilled for no more than one week. Natural yeast in your cooking environment and in the honey itself is going to want to start fermenting once you add water. Uncontrolled, naturally fermented beverages may be dangerous to your health.

HONEY OLD FASHIONED INGREDIENTS

2 oz. Aberfeldy 12 Year Old Single Malt Scotch Whisky Barspoon of honey syrup (1:1 honey/hot water) 2 drops orange flower water 4 dashes Angostura bitters Orange swath (for garnish) PREPARATION

Stir all ingredients and strain into a rocks glass. Garnish with an orange swath.

TIP The flavor of honey can vary markedly due to the plant source(s) and time of year. Different nectars (from single sources or multiple ones) produce flavors that range from floral to earthy and subtle to intense. The seasons alter the flavor of the honey as well, allowing you to make different iterations of the same drink at various times of year. CHILLEDMAGAZINE.COM

BOTTOMS UP!

ANATOMY OF THE BOTTLE

CHAMUCOS TEQUILA

By Mathew Powers

Chamucos Tequila emerged in 1992, created by the Oscar-nominated Mexican film director Antonio Urrutia and his friend Cesar Hernandez, producer/handblown glass bottle artist. One of their latest creations is the uncut, lightly filtered Chamucos Diablo Blanco Tequila, intended to bring back the lost tradition of drawing tequila straight from the still. The blue agave cooks slowly in masonry ovens and is then fermented for up to nine days using a natural proprietary yeast derived from the agave. After fermentation, it is slow-distilled in specially designed, small alambique stills, then rests in stainless steel tanks for four months, followed by a very light filtration that results in an abundant agave aroma and flavor notes comprised of rich vanilla, cinnamon, citrus, and fennel, with an ultra-smooth finish. Chamucos Tequila Blanco This white tequila, if enjoyed straight, is best sipped cold (60 to 62 degrees Fahrenheit) in a stemmed glass. It’s also great mixed because the strong ABV prevents cocktails from masking its complex agave flavor and aroma.

THE ECO-FRIENDLY BOTTLE AND PACKAGING INCLUDES RENEWABLE, RECYCLED GLASS BOTTLES THAT REQUIRE ONLY 50% OF THE HEAT AND ENERGY COMPARED TO INDUSTRIAL BOTTLES AND RECYCLED PAPER LABELS.

55 The untamed 55% ABV (110 proof) is barely legal. Brand Mascot Chamucos are dark, shadowy creatures known for being mischievous, bothersome, and masters of harmless pranks. They not only appear in a person’s dreams but are often sighted at distilleries and blamed for mysterious losses during barrel aging, referred to as “Angel’s Share.” Si Amanece Nos Vamos The company motto: “If dawn comes, we will leave.” When spotted, the Chamuco will always vanish into the darkest places.

Follow the official Tequila Chamucos

V@chamucostequilas B@TequilaChamucosCompany A@ChamucosCompany Discover the entire PBI Spirits Portfolio

V/B/A@ExploreYourPour 16

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Diablo Blanco Translates to “White Devil.” The crystalclear, but sinfully delectable high-ABV tequila shines in the bottle. 100% de Agave Hecho en México Authentically made with 100% blue agave from Los Altos, Mexico.

Imported by Niche W.&S. | A Marussia Beverages Company | Cedar Knolls, NJ | ourniche.com | Please Drink Responsibly

BOTTOMS UP!

ON TAP

Danny Trejo is best known for his acting roles. With nearly 300 films to his credit, including Machete, Heat, Desperado, and From Dusk Till Dawn the 75-year-old actor is the personification of an onscreen badass. But in real life, heâ&#x20AC;&#x2122;s as sweet as pie and, at least in Los Angeles, becoming better known as a restaurateur.

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By Jose Martinez Photos by Jim Busfield

Three years ago, Trejo launched Trejo’s Tacos, quickly followed by Trejo’s Cantina and then Trejo’s Coffee & Donuts, with locations spread out throughout Los Angeles. Armed with a nonstop work ethic, he created his own record label with Trejo’s Music and then got into the beer game with Trejo’s Cerveza, whose motto is “Hecho in L.A.” (“Made in L.A.”). Although Trejo has been sober for over 50 years, Trejo’s Cerveza seemed like a logical move for the mogul. “Who doesn’t love tacos and beer?” Trejo asks. “Even though I don’t drink, I’m not against other people enjoying beer responsibly.” Trejo teamed up with Lincoln Beer Company to craft Trejo’s Cerveza. And the brand’s first beer is a Mexican lager—the largest-growing segment in the beer industry. “The idea behind Trejo’s Cerveza was to create a smooth drinking experience without impacting the palate,” says Laura Dunn of Lincoln

Beer Company. “We dialed back the hops, alleviating any skunkiness and added a touch more flaked maize (corn) and Munich Light (malt) to give us more flavor while still finishing clean. At 4.7%, this beer rounds out as perfect for pairing with anything, great in a Michelada or sessionable, and delightful on its own.” Lincoln Beer Company is located in Burbank, an L.A. suburb. According to Trejo, it was important that his beer be brewed locally. “It was important to us that we worked with an L.A. brewery,” he says. “They also happen to make great beer and worked with us to perfect the recipe.” After the release of the Mexican lager, the brand released Trejo’s Cerveza Negra, a smooth and easy amber style lager at 5.5% ABV, there are also plans to release a nonalcoholic beer. “It will be one that I will be able to enjoy,” Trejo says of brewing a nonalcoholic beer.

Trejo’s Cerveza is already popular in and around Los Angeles. At a launch party over Cinco de Mayo weekend, more than 5,000 fans came out to buy the beer. “Stacks upon stacks of cases of Trejo’s Cerveza are flying out the door and into stores across L.A. County,” Dunn explains. “The brewery is currently in the process of increasing capacity at its current location to supply the overwhelming demand. We are excited for what’s to come.” For Trejo, who started abusing drugs at age eight—shooting heroin at age 12—and served prison stints at San Quentin and Soledad for armed robbery and drug offenses, life was renewed at age 70. Now a lovable fixture in L.A., success is unstoppable these days, and the competition better look out. “We don’t really try to compete with anyone,” Trejo says. “We know what we like and what we want to be perceived as and hope that it aligns with what customers want.” CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE By Lesley Jacobs Solmonson

Gin BAR

THE STORY OF GIN BEGINS WITH JUNIPERUS COMMUNIS, THE SCIENTIFIC NAME FOR COMMON JUNIPER. WITHOUT JUNIPER, GIN WOULD NOT EXIST. AND IF GIN DIDN’T EXIST, YOU COULD SAY GOODBYE TO SOME OF THE WORLD’S MOST GAME-CHANGING COCKTAILS. NO NEGRONI OR MARTINI, NO AVIATION OR RAMOS GIN FIZZ. IT’S ENOUGH TO STRIKE TERROR IN THE HEART OF ANY BARTENDER. GIN ELICITS VASTLY DIFFERENT RESPONSES FROM PASSIONATE LOVE TO VIRULENT HATRED. EITHER WAY, BLAME THE JUNIPER. BUT EVERYTHING CHANGED WHEN THE 21ST-CENTURY COCKTAIL REVOLUTION BEGAN. DISTILLERS GOT FRISKY, PUSHING THE BOUNDARIES OF WHAT GIN IS. MANY GINS HAVE CONTRIBUTED TO THE SPIRIT’S CONTINUING EVOLUTION, BUT THE GROUP BELOW OFFERS A SOLID GLIMPSE INTO WHERE GIN CAME FROM AND WHERE IT IS GOING.

GIN’S GREAT GRANDDAD In the beginning, juniper offered medicinal benefits. Holland, Belgium, and parts of what are now France and Germany—transformed these healing tonics into the first recreational juniper spirit, genever … but don’t call it gin. It is a unique spirit, characterized by a malted distillate with juniper and other botanicals.

RUTTE OLD SIMON GENEVER

Based on the company’s original 19th-century recipe with key botanicals like juniper, coriander, and angelica, as well as surprising ingredients like hazelnuts, walnuts, and celery. The company’s products are still made in the original Dordrecht distillery and supervised by Myriam Hendrickx, one of the few female master distillers in the world.

BOLS GENEVER

When the cocktail renaissance arrived, the bar community quickly noticed all the spirits that were missing from the 21st century alcohol lexicon, among them genever. In 2008, Bols, whose history dates back to 1575, launched the first modern iteration of the malted juniper spirit, based on their 1820 recipe. In 2010, they released a barrel-aged version.

THE OLD GUARD: LONDON DRY In the 17th century, English soldiers fighting in Holland sipped genever before stepping on the battlefield. They called it “Dutch Courage” and brought their taste for the spirit back to England; by 1736, over 20,000 gin shops existed, producing ersatz gin flavored with everything from turpentine to sulphuric acid. Once the Gin Craze ended, it took about 70 years for the new breed of distillers to start producing what’s known as “dry,” or unsweetened, gin.

BEEFEATER LONDON DRY GIN

In 1862, James Burrough produced fruit gins and liqueurs, a few years later, creating Beefeater Gin. Today, it’s considered one of the most iconic of the London Dry gins, with juniper aromatics at the forefront balanced by traditional botanicals like coriander, grains of paradise, and galangal. In 2008, Master Distiller Desmond Payne created a new iteration with Beefeater 24 by adding grapefruit, as well as green and sencha teas.

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MIX IT UP

BEHIND THE BAR THE ‘NEW’ OLD GUARD: CLASSICS WITH A TWIST

Both Bombay Sapphire and Tanqueray are part of the Old Guard. Bombay Sapphire London Dry Gin can trace its origins back to post-Gin Craze 1761; Tanqueray arrived on the scene in 1830. Both brands flavor profiles embrace more citrus and less juniper.

BOMBAY SAPPHIRE

Sapphire created a not so-quiet revolution in the gin world when it launched in 1986. The eye-catching blue bottle was worlds away from standard gin bottle packaging. Moreover, the gin’s botanicals were listed on the bottle for all to see. Sapphire focused on the citrus character of the gin, thus appealing to—and almost creating—an entirely new market.

TANQUERAY NO. TEN

Launched in 2000, Tanqueray No. Ten starts with the company’s London Dry iteration, which uses four botanicals (juniper, coriander, angelica root, and licorice). From there, four additional botanicals are added, which include fresh white grapefruit, fresh lime, and fresh orange, as well as chamomile flowers. The result is a softer, fruitier gin.

THE MODERN CLASSICS As the interest in spirits and cocktails crescendoed in the early 2000s, new gin producers emerged. They created modern iterations of London Dry gin by offering a nod to the past, but looking to the future.

MARTIN MILLER’S GIN

The eponymous creator of Martin Miller’s Gin was both a traditionalist and an iconoclast. As an old-school gin lover, he employed time-honored distillation methods, but also brought his own vision to the process. The result was a gin that struck a delicate balance between citrus and juniper, neither botanical ever taking the lead.

SIPSMITH LONDON DRY GIN

Sipsmith Gin established London’s first traditional copper pot still in the city since 1820. A true London Dry style, Sipsmith has emerged as a major player thanks to its meticulous, small-batch craftsmanship, as well as an overall irreverence and sense of fun. Nowhere are these qualities more on display than with distiller Jared Brown, who has expanded the brand’s offerings to include V.J.O.P., (which stands for “Very Juniper Over Proof Gin”) as well as a bottled London Cup and the Sloe and Lemon Drizzle styles.

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MIX IT UP

BEHIND THE BAR THE UPSTART, THE LOCAVORE, AND THE RULE BREAKERS

In the 1990s, there were only a handful of gins available, particularly in the U.S. market. Today, there are over 5,000 gins produced worldwide, including those from Italy, Japan, and even Argentina. Key botanicals can range from the familiar (juniper, citrus, spices) to the more creative and esoteric (lavender, cloudberry, even seaweed).

MONKEY 47 SCHWARTZWALD DRY GIN

Former British wing commander Montgomery Collins, who opened a guesthouse, Zum wilden Affen (“The Wild Monkey”), in Germany’s Black Forest, created his own distinctive gin using local botanicals. In 2006, Alexander Stein became obsessed with recreating the gin, and enlisted fruit brandy distiller Christoph Keller to help him. The 47 botanicals—including lingonberry, acacia, and spruce shoots—can’t all be tasted, but together they create a gin that has achieved cult status.

NOLET’S SILVER GIN

Floral and fruit-forward, Nolet’s Silver Gin was a gamechanger for gin naysayers. While juniper plays a role in the botanical recipe, Nolet’s focuses on a more delicate profile—flavors of raspberry, peach, and rose—creating one of the first New Western, a.k.a. modern, styles of gin.

WHITLEY NEILL GIN

This South African gin owes its inception to the curiosity of 8th generation gin-making family member Johnny Neill. Eager to continue but reinvent tradition, Neill took the family’s base recipe but added local botanicals in the form of the citrusy Baobab fruit and bittersweet Cape Gooseberry. Already on the international scene for some years, Whitley Neill launched in 2018 in the United States.

CAORUNN SMALL BATCH SCOTTISH GIN

Today the locavore gin trend is accepted, but back when Caorunn Gin launched in the United States, its Celtic botanicals raised a lot of eyebrows. The brand quickly carved a niche for itself, emphasizing its Scottish heritage—both the country’s distilling history and the gin’s use of traditional ingredients, including coul blush apple and rowan berry.

SILENT POOL INTRICATELY REALISED GIN

Started in 2015 by a group of friends passionate about distilling, Silent Pool Distillers was established in Surrey. A combination of maceration, basket infusion, and a process the brand calls “gin tea infusion” create a balance of characteristics.

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Signature Serve –1.5 oz. Drumshanbo Gunpowder Irish Gin –Top-off with chilled premium tonic water –Fresh Ruby Red Grapefruit

gunpowdergin.com ENJOY RESPONSIBLY.

PALMBAY.COM

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Rebecca Monday Beverage Manager AC Hotel by Marriott Dublin, Ohio Photos by Tommy Feisel Like so many bartenders, Rebecca Monday took a bar gig to make extra money while pursuing another career. “I feel like the bartending community found me,” she says. “I saw how unique and diverse the bartending community was and needed more.” Her first job was at a local dive bar. From there, she moved on to a nightclub, a Martini lounge, and a high-end restaurant. Now, she is a pop-up bartender and the assistant food and beverage manager for the AC Hotel by Marriot Columbus Dublin in Ohio. Monday was lucky enough to train with Travis Owens, who is Columbus, Ohio’s “cocktail legend.” “He’s been my mentor, a previous boss, a current coworker, a friend, and just a dope dude. He took me from zero craft cocktail experience about seven years ago and coached me into the person who I’ve become today. He taught me how to work hard, to never skip on the details, and how to create a family within the workforce. He inspired me to enter competitions, to educate myself, and to never give up.” At the Marriott, she feels lucky to work under the guidance of Orcun Turkay, who oversees the entire food and beverage program. “I cannot wait to see how I’m able to grow while working underneath him,” she says. “If you surround yourself with talented and passionate people you end up learning something great along the way.” Having paid her dues for many years before stepping into a major role at Marriott, Monday has definite suggestions for those new to the business. “Pick up a book,” she advises. “I see young hungry bartenders wanting to jump behind the bar without putting in the homework. Nowadays we have so much readily available education at our fingertips—use it. Apply to competitions, go to tastings, attend conferences, network with your local and national community. Engage in the industry and it will open up many doors for you.” Monday feels enormous love and respect for her industry, especially as it evolves. “I’ve witnessed heavily in the past year or so the industry shifting gears and opening up conversations about progressive and conscious awareness—the balance of healthy living, mental health, sustainability, being environmentally friendly, honing in on hospitality, and learning from our past and focusing on the future.” Because of this evolution, as well as the simple joy of being behind the stick, Rebecca Monday has no doubts that she is “forever a bartender.”

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BIRD OF PARADISE INGREDIENTS

1 oz. Plantation Pineapple Rum 1 ½ oz. House Aqua Fresca* ½ oz. fresh lime juice PREPARATION

Shake all ingredients; serve in a Highball glass. Garnish with a a basil leaf, 3 pineapple leaves, and a ¼ cut orange wedge, shaping garnish around straw to resemble bird of paradise flower. No-ABV Version: Low- and no-ABV cocktails and sustainability are a priority. *Blend 1 cup each of pineapple skins, fresh mint, basil, and sugar with 20 oz. water into a green tropical and herbal liquid. The result is a culturally inspired non-alcoholic drink known as Aqua Fresca (meaning “fresh water”); serve on its own or add rum.

TAKING

COCKTAILS

PI RI T S TL S CO IN M

2 017

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I TI

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

David Fisher

Beverage Director Gran Tivoli and Peppi’s Cellar New York City Photos courtesy Peppi's Cellar David Fisher sees bartending—and the world—through a particular lens. “My grandparents were farmers who lived through two great depressions in Australia. I also grew up on a farm [during] one of the worst droughts of our history. That kind of upbringing—where food was something that (barely) kept you alive—taught me that anything, and I mean anything, can be perfect in the right context.” This fluid concept of “perfection” allows Fisher to see beauty in both the mundane and the elegant. Take his view of the classic, almond liqueur-based Amaretto Sour, which he says “is much maligned, but, my Lord, does it taste good with a slug of bonded bourbon and a ripe strawberry popped in the mix.” Regardless of a drink’s provenance, Fisher’s philosophy is simple: “Take great ingredients, highlight what’s good about them, then sit back and bask in the glory while everyone compliments you on how good your drinks taste.” Of course, in order to do this, technique matters. Fisher was fortunate enough to be mentored by David Hobbs at the London branch of Milk & Honey. Hobbs, he says, “introduced me to the term of the window,” the idea that not every drink you create will be perfect, but we are always aiming for a window of quality.” Fisher also met Milk & Honey founder Sasha Petraske, who approached bartending with the idea of “making every drink its best self.” Fisher’s commitment to superb technique and highquality ingredients crosses over to his staff. When he interviewed people, he took a relatively offbeat approach: experience didn’t matter. “We hired purely based on personality. If we didn’t think we could work a 10-hour shift with someone and then still want to go for a drink with them, then they were not getting hired. Our service, and the vibe that it creates, is pretty special.” The most successful bars are local spots that serve their community. “Bars that are smaller scale,” says Fisher, “with strong products, a strong identity, but more importantly, a really friendly service culture.” Like so many bar veterans, David Fisher understands that hospitality means many things, but mostly it’s about taking care of the guest. That has its own reward in his mind: “The immediacy of creating something for someone, then watching their reaction … pretty special, all things told.”

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FOX RIVER COCKTAIL Created by David Fisher for Peppi’s Cellar INGREDIENTS

2 oz. Rittenhouse 100 Proof Bottled-in-Bond Rye Whisky ½ oz. Tempus Fugit Crème de Cacao 2 dashes peach bitters PREPARATION

Add all ingredients to a mixing glass and stir with fresh, hard ice. Strain into a rocks glass with a large ice cube. Garnish with a lemon twist.

THE LOCALS

MASTER MIXOLOGIST

Crafting Cocktails with infusions

FRUITS, VEGGIES, & SPICES with Tito’s Mixologist Christina Rhodes

By Mathew Powers Photos courtesy of Tito’s Handmade Vodka

ince its inception over 22 years ago, Tito’s Handmade Vodka has grown to become a household name—a spirit now seemingly found in every bar and retail store. Christina Rhodes joined the team two years ago as a Tito’s Mixologist, and since then has been responsible for managing the brand’s cocktail program, which includes creating the infusions Tito’s fans know and love. Rhodes came to the Austin distillery with 13 years of experience in the hospitality industry, including 5 years as a bartender and mixologist at a variety of establishments. “I’ve mixed drinks with different spirits for an assortment of palates and with some pretty unexpected ingredients, which led me to develop a passion for experimentation along the way,” she says. Now two years into her tenure at Tito’s, Rhodes is using that experience toward developing Tito’s portfolio of cocktail recipes. “It’s important to always have a strong balance of infusions, a twist on the classics, as well as

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some drinks that are a bit more out of the box and catch the consumer’s eye,” she explains. Fresh, seasonal ingredients are crucial, but nothing is offlimits. “I love to experiment with herbs, fruits, spices, vegetables … you name it,” Rhodes says. “I recently started experimenting with turmeric—first adding it to our ever-growing list of infusions, and then using Tito’s turmeric infusion to mix a Tito’s Turmeric Tonic cocktail, made with pineapple and lemon juice, before topping it off with black pepper to add some spice.” Of course, it helps to start with a good vodka that complements a variety of infusions and cocktails. According to Rhodes, “We’ve got everything from fresh and dried fruit infusions to jalapeños, vanilla, or my current favorite—cucumber!” And because Tito’s is so good on its own (they’re committed to distilling one product and doing it well) the brand has no plans to produce flavored spirits. “We don’t need to,” Rhodes says. “It’s fresher, tastier, and more fun to infuse Tito’s Handmade Vodka yourself!” But what truly inspires Rhodes may surprise you: “It may sound cheesy … love. Sure I’m responsible for crafting an assortment of libations, but ultimately my job is all about bringing people together over cocktails. One of the most rewarding parts of my job is helping to turn spirits into love and goodness via Tito’s philanthropic arm: Love, Tito’s. I get to make cocktails for events that give back to organizations across the country. Being able to use vodka as a means to give back and make the world a better place is a dream come true!”

Tito’s

TURMERIC TONIC INGREDIENTS

1½ oz. Tito’s Handmade Vodka 2 oz. pineapple juice ½ oz. lemon juice ¼ oz. turmeric PREPARATION

Peel turmeric, roughly chop and muddle into a shaker. Add remaining ingredients and ice. Shake vigorously; strain into a coupe glass. Top with black pepper, if desired.

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THE LOCALS

DISTILLERY PROFILE

The Gin Solution

QUINTESSENTIAL BRANDS SUITS EVERY TASTE AND COCKTAIL By Michael Tulipan | Photos courtesy of Quintessential Brands Group

The days are long gone when gin was a stodgy drink choice. Fashionable dining spots around the world now sport creative Gin & Tonic menus, and companies are innovating like never before with everything from unique botanicals to, yes, pink gin. As a result, sales are booming, with the gin category (the global growth leader) up 8.3% in 2018 according IWSR, the leading data tracker of the alcoholic beverage market. One of the leading gin producers is a company you may not have heard of, yet. Quintessential Brands Group operates the oldest continuously producing distillery in the world, G&J Distillers in Warrington,

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England. Now, the company is focused on growth in the United States market with the launch of Quintessential Brands North America, LLC, its first independent venture outside Europe. Quintessential’s portfolio of awardwinning premium gin brands includes Greenall’s Gin, Opihr Spiced Gin, BLOOM Gin, and Thomas Dakin Gin. Each brand focuses on quality and heritage, and in its long history, there have been just seven master distillers at G&J, including the current master distiller, Joanne Moore. However, as the world of gin expands, innovation has become key to expanding market share. Moore says, “Our

commitment to innovation means that we are constantly pushing the boundaries to create something new and exciting for gin lovers, while always ensuring that quality remains at the core of every liquid we produce.” As the popularity of gin soars, Quintessential brings a wide range of options to back bars across the United States “For bartenders,” Moore says, “the Quintessential Brands Group portfolio can provide them with an entire gin solution for their bar, given that we have something to suit every taste and every cocktail!”

Our commitment to innovation means that we are constantly pushing the boundaries to create something new and exciting for gin lovers, while always ensuring that quality remains at the core of every liquid we produce.

— Joanne Moore, Master Distiller

GREENALL’S Old-school gin drinkers will appreciate Greenall’s, the original London Dry gin, which has been handcrafted the same way since 1761, while newcomers will enjoy its sugar-free flavored options, Wild Berry and Blueberry. Already popular in the UK, these two gins will be released in the United States next year. Flavored gins are key growth areas in mature markets like the UK and Spain. Moore says, “The U.S. audience hasn’t yet embraced the flavor trend to the same degree, preferring more traditional and classic styles.” For the company, that offers huge opportunities.

THOMAS DAKIN GIN Thomas Dakin Gin is a tribute to its namesake, an innovator who produced gin in the second half of the 18th century and pioneered the London Dry style. The gin is made with eleven botanicals, including juniper, orange peel, English coriander, angelica, licorice, and a hint of red cole (horseradish), which was used in drinks back in Dakin’s era.

OPIHR GIN Opihr Gin takes inspiration from the explorers who traveled the Spice Route. Distilled with exotic botanicals, spices, and herbs, it possesses an intriguing flavor profile with a hint of spice that Moore says “works incredibly well with a variety of mixers, including ginger ale, tomato juice in a Red Snapper, or with a premium tonic, always with a slice of orange.”

BLOOM GIN BLOOM Gin is a light, floral London Dry gin that uses only natural botanicals. Bloom Jasmine & Rose pink gin launched last year in response to the sweet pink gins flooding the market as a more sophisticated, sugarfree pink option.

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THE LOCALS

ASK A BARTENDER

the

Highball BARTENDERS OFFER THEIR THOUGHTS ON THIS EVER-POPULAR TIPPLE

“Highballs in general are well-liked since they are refreshing and can be enjoyed yearround. It’s also a pretty safe choice with regard to what people’s moods are. Basically, you can never go wrong with a Highball,” says Frederico Avila. Avila has twelve years in the service industry working at some of the world’s most famous cocktail bars, including Dead Rabbit, BlackTail, Experimental Cocktail Club, and Library of the Distilled Spirits. He is currently the liquid director and operative at Bar Belly located in Chinatown in New York City. “Highballs were originated to be, and are, simple and fast to craft.” Kristina Magro, who most recently was bar manager at the critically and nationally acclaimed cocktail bar Prairie School in the West Loop of Chicago, adds, “Speaking from my personal experience, I’ve

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been drinking barrel-proof and bonded spirits for over eight years now. My palate is fatigued. I can also drink several more Highballs than whisk(e)y neat because they are sessionable That’s the style of drinking I prefer, anyways—it’s more about the social aspect and less about the ABV.” Magro also worked to define the quintessential Midwestern cocktail experience—one that embodied hospitality, seasonality, sustainability, and community. “Guests are actively seeking out ‘healthier’ cocktails,” continues Ashlee Pitock, bartender and

beverage director at the Royal Palms Shuffleboard Club in Brooklyn. “They are forgoing beer and sugary cocktails for spiked seltzers, spritzes, and spirits and soda water. The Highball has the benefit of not having to change what it is to accommodate this trend. Scotch is more accessible than ever, and the appeal of a consistent cocktail you can make at home will keep the Highball in every bartender’s arsenal until we run out of water or scotch (fingers cross for the former over the latter).” In 2017, Pitock stared bartending at the legendary Brooklyn Public House and The Daily until its closure. She took over the beverage program at Genuine Liquorette immediately afterward, with a tongue-in-cheek approach to “highend” cocktails. She shuffled over to Royal Palms in the summer of 2018 and continues to create inventive and colorful cocktails at the world’s premier shuffleboard club. “The Highball is an approachable, more health-conscious classic cocktail that refreshes without losing all characteristics of the base spirit,” she says. “Despite the dilution with the soda water and shrub, the scotch still shines as the star. It isn’t too sweet, and is refreshing enough for a second round … or third.” “Within the last three years, the Highball has been experiencing a comeback, and rightfully so,” concludes Avila. “The cocktail was the underdog for a while, but is probably one of the most consumed drinks. It’s an ageless, versatile drink that outlasts trends.”

This is a take on the only Chicago cocktail—the Mamie Taylor. I just brightened it up for summertime patio hangs and added a little sherry. The Highball

Created by Kristina Magro Photos by Richard Beltzer INGREDIENTS

1 ½ oz. Dewar’s White Label ¼ oz. ginger syrup* ¼ oz. Lustau Amontillado Sherry Top Note Bitter Lemon Tonic (to top) Lemon peel (for garnish)

Bad Grandpa

Created by Federico Avila

PREPARATION

Combine ingredients in a Highball glass over ice. Garnish with lemon peel. *Ginger syrup: Combine 1:1 fresh ginger juice and white granulated sugar; mix until sugar is fully dissolved.

INGREDIENTS

‘‘

Our Highball features the savory elements of a hibiscus shrub with a bright tang of lemon bitter. We repurpose the leftovers of fruit from our prep (mostly pineapples, oranges, and the end of purees) into a housemade fruit leather, which adorns the drink. It’s a creative way to reimagine our waste into a tasty, edible garnish.

The High Biscuit By Ashlee Pitock INGREDIENTS

2 oz. Dewar’s 12 Years Old Scotch Whisky ¼ oz. hibiscus shrub* 2 dashes Royal Palms Lemon Bitter** Soda water PREPARATION

Combine ingredients over ice in a Highball glass. *Hibiscus shrub: Combine hibiscus, apple cider vinegar, citrus peel, and raw sugar. **Royal Palms lemon bitter: Combine Wray & Nephew White Overproof Rum, lemon, fresh herbs, spices, cinchona bark, and gentian root.

2 oz. Dewar’s White Label ¾ oz. Fino sherry ¼ oz. yuzu chamomile syrup* 2 dashes of saline Club soda Expressed lemon zest (for garnish) PREPARATION

Combine ingredients in a Highball glass over ice. Garnish with lemon zest. *Yuzu chamomile syrup: Combine 250 grams of water, 500 grams of sugar, and 30 grams of chamomile flowers in a sous vide and cook for two hours at 150 degrees Fahrenheit. Fine strain, then combine two parts syrup and one part yuzu.

Highballs became popular in 1950s Japan using whiskey and club soda—an affordable alternative to a cocktail. Yuzu is a Japanese lime that holds delicate and floral flavors, which complement and give an ode to the Highball origin. CHILLEDMAGAZINE.COM

THE LOCALS

BRAND PROFILE

NUE By Michael Tulipan

GET READY FOR

SOMETHING

READY TO TRY SOMETHING “NUE?” THAT’S WHAT DALLAS-BASED NUE VODKA IS COUNTING ON AS IT CONTINUES ITS DRIVE FOR DISTRIBUTION ACROSS THE UNITED STATES. The state of Texas may have unexpectedly become a vodka hotbed due to the now-ubiquitous Tito’s, but Deep Eddy, Western Son, and NUE are not far behind. NUE Vodka is now seven times distilled from corn and made in small batches to ensure quality and consistency. The water used is even reverse osmosis treated to remove any impurities, yielding

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cleaner-tasting vodka. The vodka is available in two flavors— grapefruit and peach—and is gluten-free with natural flavors and no artificial colors. And … stay tuned for its flavor extension next year with a sugar free botanical option. In addition to quality and a striking worldlier design than its

competitors, affordability is at the core of the brand. Ronna Feifarek, Vice President of Marketing for Southwest Spirits, says, “With our pricing, it makes it affordable for the millennial consumer to purchase and get their smaller brand associations while still recruiting in middle-aged consumers that want a premium-quality product at an affordable price point.”

With NUE now distributed in 35 states, Feifarek says, “We have invested in retail tastings and consumer events to get liquid to lips, and consumers have positively reacted to the smoothness and quality of our product at a more reasonable price point than similar Texas vodkas.” Not losing sight of the local market, the company is also ramping up staffing in Houston and Dallas. Since NUE is still in startup mode, it is using funds judiciously with brand managers in these key markets, targeting higher-end accounts for house pours and to build visibility.

“WE HAVE INVESTED IN RETAIL TASTINGS AND CONSUMER EVENTS TO GET LIQUID TO LIPS.” Innovative marketing campaigns with a social media component are the company’s forte. Last year’s campaign, “Red, White and NUE,” has given way this year to “NUE Summer Memories.” Holiday time this year will be about “Love from NUE to You,” as it encourages consumers to gift a bottle that will launch a customized video message with a simple scan of a QR code. Other initiatives include a 375ml sampler pack with regular NUE vodka plus grapefruit, which proved popular in 2018 and is returning this year. March Madness met the Moscow Mule as well, with a “NUE Mule Madness” promotion in key cities. The company also is promoting large-format pitcher recipes, perfect for entertaining at home for both summer and holiday gatherings.

not to m e a n t or

The vodka category is ubercompetitive, but NUE aims to stand out with persistent quality and affordability— mention playful social media to engage millennials with hashtags like #NUEMEMORIES #NUEEXPERIENCES. Vodka may be everywhere, but a scrappy newcomer like NUE can break through with determination and creativity. But you already “NUE” that, didn’t you? CHILLEDMAGAZINE.COM

THE LOCALS

BAR PROFILE

By Bryen Dunn | Photos courtesy of AC Hotel

JUST STEPS AWAY FROM NEW YORK CITY’S BUSTLING TIMES SQUARE, THOSE IN THE KNOW MAKE THEIR WAY UP TO THE 21ST FLOOR OF THE TRENDY AC HOTEL NEW YORK TIMES SQUARE FOR SOME REST AND RELAXATION ON THE BEAUTIFULLY DECORATED OUTDOOR TERRACE AT THE CASTELL ROOFTOP LOUNGE. INSIDE, THE WALLS SHOWCASE ABSTRACT ART, WITH A WALL-LENGTH GRANITE BAR ON ONE END AND A FIREPLACE AT THE OTHER, MAKING IT THE IDEAL REFUGE FOR MIXING AND MINGLING ALL YEAR ROUND. Castell is named for the Catalonian tradition of building human towers, a tradition that dates back to the 18th century. Castells (“castles”) are assembled as people stack themselves into ascending layers, balancing on those below, supporting those above.

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In celebration of its namesake, Castell opens the bar every evening by creating a tower of stacked cava glasses and inviting guests to join in a toast to achieving much higher heights together than would ever be possible alone.

This elegant rooftop bar recaptures the spirit of the classic cocktail lounge, with an extra emphasis on Martinis, and nothing says classic NYC more than the iconic Martini. Whether shaken, stirred, dry, twisted, or neat, this Manhattan rooftop bar makes your drink evocative of the 1960s, with a bit of a Mad Men vibe. With multiple Martini incarnations ranging from dry to dirty, 50/50, and Spanish, the Martini menu at Castell includes a gin and/or vodka option, with a specifically tailored profile and garnish. “There are so many Martini variations that people perhaps forget, so we love sharing these sometimes surprising—and always fun—variations with our guests,” states Kieran Chavez, beverage consultant at Castell Rooftop Lounge. Chavez describes the lounge atmosphere as “a living room setting that comprises both cozy and communal spaces.” He also explains how Castell recaptures the spirit of classic cocktail bars. “The cocktail menu features a rotating list that’s part throwback, part invention, all based on the great classic drinks. The Dirty is Castell’s take on the Dirty Martini, but without olive juice. Instead, we olive fat wash, or infuse, the vodka with Spanish olives for a concentrated flavor that allows the spirit to shine. The Caddy is Castell’s take on the Cadillac Margarita that everyone remembers drinking years ago. We’ve updated it by adding an earthy guajillo chile and black lava salt rim for depth. Other favorites include the Smoked Manhattan, an on-tap refreshing Salted Grapefruit Paloma—a nod to the hotel’s Spanish heritage—and of course, the AC Hotel’s signature Gin Tonic.” Castell’s beverage menu also rotates an intriguing list of various libations, with each cocktail based on the classic drinks of yore with a twist of trend. Craft beer, wine, seasonal Sangrias, and nonalcoholic drinks are all served as well. Recently, Castell held a “Name That Cocktail Contest,” with the winner receiving their namesake cocktail free every time they visit the bar.

The contest-winning name, What She’s Having, is based on a French 75, a deceptively easy-drinking cocktail that is incredibly refreshing and satisfying and packs a little punch. Brooklyn’s Greenhook Ginsmiths Beach Plum Gin Liqueur is made with locally sourced fruit and stands in for sloe gin. This is balanced with Greenhook Ginsmiths American Dry Gin to keep the cocktail drier (and balanced), and hibiscus adds to the bright citrus and floral notes of the cocktail. Cava (or whatever sparkling wine you love) keeps this drink fresh and bright. Castell balances this classic beverage menu with a compelling selection of reimagined tapas. These Spanish-inspired dishes are crafted as the perfect complements to the cocktail bar’s favorite libations. While selection varies by season and sometimes whim, popular plates include artisanal cheese and charcuterie, vegetable crudité, beef sliders, ahi tuna tartar, and sweet bites of gelato. Toni Stoeckl, Vice President, Distinctive Select Brands for Marriott International, describes the overall concept behind AC Hotels’ distinctive profile. “AC Hotels is designed for the creative, welltraveled, entrepreneurial spirit who

is constantly on the go. We believe that purposeful design improves our lives, and we carefully curate the things that you need and edit out those you don’t. By stripping away the unnecessary, we uncover beauty in the essentials. We are for the discerning individual who prefers to have fewer things and appreciates the oasis of a welldesigned hotel that allows them to focus, be present, and connect with others. We celebrate the beauty of classic modern design with our worldview that’s influenced by our Spanish roots and European soul.” AC Hotel New York Times Square’s ground floor restaurant, Boqueria, also evokes the atmosphere of Spain. With its contemporary décor, elevated service, and iconic Manhattan skyline views that include the Empire State Building, Castell Rooftop Lounge provides a spirited experience and welcoming atmosphere in a delightedly discreet location. Whether for an after-work gathering or a more formal get-together, Castell makes for a unique go-to getaway. Castell Rooftop Lounge at the AC Hotel New York Times Square, 260 W. 40t St., Manhattan, castellnyc.com

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THE LOCALS

BAR PROFILE

innovative bar designs

WE ALL HAVE OUR FAVORITE NEIGHBORHOOD GO-TO BARS, BUT SOMETIMES WE LOOK FOR SOMETHING A BIT DIFFERENT AND UNIQUE. HERE AT CHILLED, WE’VE PUT TOGETHER A LIST OF BARS THAT HAVE INNOVATIVE AND ONE-OF-A-KIND DESIGNS THAT MAKE THEM WORTHY OF A VISIT NEXT TIME YOU’RE IN THE AREA.

By Bryen Dunn

MORE THAN YOUR AVERAGE WATERING HOLES

WRECK BAR

FORT LAUDERDALE, FLORIDA This tiny lounge tucked inside the B Ocean Resort gives true meaning to the term “watering hole.” The backdrop behind the bar provides porthole views to the outdoor pool, allowing patrons the opportunity to sip cocktails while watching the evening underwater mermaid and burlesque shows. Originally built in the 1950s by George W. “Bob” Gill, it was designed to resemble a Spanish gallleon shipwreck, while the hotel itself is also shaped to resemble a large vessel. Gill conceived the concept to attract visitors to the swim shows, but by the 1960s, the attraction lost its appeal. Then in 2006, aquatic performer, MeduSirena wanted to revive this lost art form, and created the MeduSirena Mermaid Swim Show. Today the shows are more popular than ever, with weekend performances almost always sold out. The recently launched Aquamen Underwater Burlesque Show takes place on Thursdays with a coed underwater variety show, and there’s also Mermaids & Mimosas Brunch on Sundays. Wreck Bar at B Ocean Resort 1140 Seabreeze Blvd., Fort Lauderdale, FL www.bhotelsandresorts.com/b-ocean-resort/eatdrink/wreck-bar

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TUNNEL BAR

NORTHAMPTON, MASSACHUSETTS The Tunnel Bar is known for its decor that has utilized the original stone and brickwork from an 1896 pedestrian tunnel that was created when the railroad tracks were raised above street level. The concept was conceived in the 1990s by Charles Bowles, a visionary who recognized the potential of the empty space he had been using as a storage space for his current restaurant and banquet hall. He decided to convert the space into a Martini and cigar bar with lofty wingback chairs. Today, the interior is lined with the original granite block base and subway tile walls. Old brass gaslights have been retrofitted for electrical wiring, giving the mahogany bar a mystical feel of days gone by. Guests who sit at the far end of the bar can still hear the trains that traverse above. The Tunnel Bar 125A Pleasant St., Northampton, MA www.thetunnelbar.com

THE AIRPLANE RESTAURANT COLORADO SPRINGS, COLORADO

The Airplane Restaurant is housed inside a former Boeing KC-97 tanker aircraft that was built in 1953. The aviation theme is predominant throughout, with hundreds of pictures, memorabilia, and rare artifacts. Managing partner Steve Kanatzar describes how the concept came to fruition: “I am a restaurant guy and a pilot. From the initial concept, it took a full 10 years to build including 8 months just to disassemble, move, reassemble, and design the layout before we opened,” he explains. While the airplane is the centerpiece of the overall restaurant that can accommodate 42 customers (“passengers”), it’s also connected to a brick-and-mortar restaurant that seats another 250. “Making the plane both functional and fashionable was a challenge. We had to widen the aisles so flight attendants (staff) and passengers could move throughout the aircraft,” Kanatzar shares. The Airplane Restaurant 1665 N. Newport Rd., Colorado Springs, CO www.solorestaurant.com

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THE LOCALS

COMPETITION

World Gin Day Competition By Michael Tulipan

Brocktail, anyone?

WINNER

Papillon By Maksim Evseev INGREDIENTS

40ml Brockmans Gin 20ml Sherry Alexandro Cream 10ml blackberry syrup 35ml apple-violet foam* 600ml apple juice 125ml violet syrup 20g gelatin 100ml water PREPARATION

In a shaker half-filled with ice cubes, combine Brockmans Gin, Alexandro Sherry and blackberry syrup. Shake well. Strain into chilled champagne goblet. Top with the apple-violet foam* and garnish with dehydrated blackberry powder (approx 2g). *Apple-violet foam: Dissolve gelatin in warm water and add apple juice with violet syrup. Pour the mixture into a whipping canister and put it in the fridge.

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How about awardwinning Brocktails? We’ve got lots of them, thanks to the annual Brockmans World Gin Day competition, which featured a record 273 entries this year from bartenders in 18 different countries. Held in conjunction with the annual World Gin Day (perennially the second Saturday) in June, Brockmans World Gin Day Competition has become one of the most popular contests in the cocktail industry. Europe swept the audience awards this year with winners from Russia, Italy, and the UK Maksim Evseev, chief bartender at the Brothers Bar and Grill in Vladivostok, Russia, took first place with his Papillon cocktail. Joseph Miller, bartender at the Blackfriars Restaurant & Banquet Hall in Newcastle, UK took second place with his Ping’s Obsession cocktail, while Andrea Forni, bartender at La Gintoneria di Davide Bistro in Milan, Italy, won third place with his Candyland cocktail. Winner Evseev says of his win, “About 300 participants from around the world: the victory seemed almost unreal. But dreams come true!” Five U.S. bartenders scored “Merit Awards” as top vote-getters in the American market. The winners were Jasmin Pachecho of Finka Table & Tap in Miami, Florida; Steve Nichols of Mathews Food & Drink in Jersey City, New Jersey; Megan Rainwater of Butter & Scotch in Brooklyn, New York; Adam Dennis of Encore Casino in Boston, Massachusetts; and Victoria Tenzyk of Hub & Spoke in Bridgeport, Connecticut. All eight winners were invited to attend this year’s Tales of the Cocktail as guests of Brockmans Gin. Brockmans Gin is a super-premium, newstyle gin that balances a combination of traditional aromas with notes of berries and citrus. Neil Everitt, Co-Founder and CEO of Brockmans Gin, says of the brand’s success, “Brockmans is sold in nearly 50 countries, and in a little over a decade has grown to become one of the world’s most popular spirits. Its popularity is due to its distinctive taste with blueberry, blackberry, and Valencian orange notes,” The competition was launched in 2016 to celebrate the versatility of Brockmans, the “gin like no other.”

Let the countdown begin to the 2020 Brockmans World Gin Day competition!

2ND PLACE

Ping’s Obsession By Joseph Miller INGREDIENTS

50ml Brockmans Gin 25ml yuzu juice 20ml blackberry and sage syrup 2 dashes saline solution 2 dashes Mrs. Better’s Miraculous Foamer PREPARATION

Add all ingredients into Boston tin and dry shake. Add ice; shake again. Dry shake then double strain into duck vessel.

3RD PLACE

Candyland By Andrea Forni INGREDIENTS

50ml Brockmans Gin 30ml Iovem 15ml St-Germain 20ml lime juice 10ml litchi syrup 8g sugar PREPARATION

Chill the glass. Add all ingredients to a Boston tin and shake; strain into a coupe glass with a block of ice. CHILLEDMAGAZINE.COM

MIX IT UP

CELEBRITY SIPS

NETFLIX’S HIT SERIES STRANGER THINGS BROKE RECORDS WITH OVER 40 MILLION VIEWS WITHIN FOUR DAYS OF ITS LAUNCH AND OVER 18 MILLION FANS BINGING THE WHOLE SERIES. ALTHOUGH HALF THE CAST OF THIS SHOCKING SUPERNATURAL THRILLER IS UNDERAGED AND UNABLE TO IMBIBE, HERE’S WHAT THE OVER-21 CAST MEMBERS HAVE TO SAY ABOUT DRINKING. CARA BUONO Cara Buono plays Karen Wheeler, wife of Ted Wheeler and overbearing mother to Nancy, Mike, and Holly. Cara blames her character’s obliviousness to what’s going in her town on too much wine. “I justify it in my mind … by the time the night time comes, she’s maybe had a little too much to drink,” says Buono.

MAYA HAWKE Maya Hawke, daughter of actors Ethan Hawke and Uma Thurman, plays Robin, who became a fan favorite in season three. The star just recently turned 21, saying of being able to legally drink alcohol, “Once it’s legal, it’s not as interesting.”

DAVID HARBOUR David Harbour, who plays Chief Jim Hopper, sporting a bit of a gut—courtesy of drinking too much beer— says of his character, “You can tell Hopper is having a really good time—just, like, being kind of fat, unzipped with his pants on the deck, smoking cigarettes, drinking beer in the morning.”

CARY ELWES Cary Elwes portrays the former mayor of Hawkins, Larry Kline. Elwes starred on The Wrap’s “Drinking with the Stars” and revealed that his The Princess Bride costar André the Giant would drink a concoction called The American—a pitcher full of about 40 ounces of liquors. Elwes says, “André would drink several of these … It’s very potent indeed. But to him, it was like chugging water.”

ANDREY IVCHENKO Andrey Ivchenko plays Grigori the bad-ass new character who has an Arnold Schwarzeneggerin-The Terminator type of vibe. Ivchenko tells Chilled, “Victory tastes sweeter with a shot of vodka.”

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WINONA RYDER Winona Ryder plays Joyce Byers, single mother of Will and Jonathan Byers. After Will mysteriously disappeared in season one, Joyce went through mentally painstaking lengths to get him back. Despite growing up in the alcohol- and drugged-soaked eighties, Winona lives a pretty healthy lifestyle. Johnny Depp (a former flame) however, turned a tattoo from “Winona Forever” to “Wino Forever,” after they broke up in celebration of his love of vino.

An award-winning gin with a unique, exquisite taste that is so intensely smooth, it can be enjoyed simply neat over ice or mixed for a delicious twist in classic and contemporary cocktails.

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@BrockmansGin

Brockmans Gin

LIKE NO OTHER - SO ENJOY RESPONSIBLY BROCKMANS Premium Gin. 40% alc. by vol. (80 proof). Imported by Park Street Imports, Miami, FL.

SPECIAL SECTION

INDUSTRY INFLUENCERS

A Note from the World’s Best Bartender

DALE DEGROFF aka Kingcocktail

f course I’m not the world’s best bartender; I just made it okay—even attractive—to be a professional bartender again. The notion that bartending is a worldwide competition to find the best is silly. It is a job, and when done well, it rises to a craft. I stop short using the term “art form” although some like to go there. One of the legendary bartenders of the 20th century, Frank Meier, named his recipe book The Artistry of Mixing Drinks. Was he the best? His contemporary, Harry Craddock, wrote The Savoy Cocktail Book, and many considered that post-Prohibition collection of historical and cutting-edge drinks to be the best of the century. I know I can find countless proclamations of the excellence of Harry McElhone, the man who made Harry’s New York Bar in Paris a destination for every sort of person who enjoyed a good drink and a warm welcome. His book, The ABC of Mixing Cocktails, fit in a shirt pocket and had a chapter dedicated to the drinks concocted by the regulars over the years, and they loved him for that. We can still stop by Harry’s for a Bloody Mary and a hot dog when traveling in Paris. What does the “best” mean in the bar profession? Is it the fastest, the friendliest, the biggest earner for the house, the most popular bartender among the customers, the person who has the most followers on social media? That’s all kind of silly on the surface.

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Bartending is a complex set of jobs, all occurring simultaneously, but the most important of all those jobs is making contact across three feet of mahogany and bringing guests back night after night. Never lose sight of the prime directive: to make people happy and bring them back, which can be difficult, since everyone has a different definition of happiness. Bartenders are members of a culinary profession just like the kitchen staff, especially in the 21st century, when the drinks and the culinary professions have become intimate and have had a lot of love children. The traditions of the 19th century remain an integral component of the bar, I would never want to imply that they are outdated or have become obsolete. While the new cocktailians (a term coined by author Gaz Regan) have embraced some of the Old World traditions, they’ve also grown up in a culture of internet access and are as well versed in global marketing as they are in bartending. They have a heightened focus on recipes and ingredients, and with this education, have brought a completely new dimension to the bar, borrowing the tools, techniques, and ingredients from the kitchen and transforming the way the world drinks. We are witnessing a new generation of highly skilled mixologists and spirits experts who are taking the craft of the cocktail to a new place. Welcome to the 21st century bartender!

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INDUSTRY INFLUENCERS

PAVING THE Influential Bartenders Talk Trends, Serve Up Some Advice, and Spill Secrets to Being the Best Behind the Bar

WAY

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Cocktail culture has come a long way from dynamic cocktail ingredients to the types of bars people frequent. Through the years, though, one facet holds true: Bartenders pull the stings on what’s being served across bars. Some may author cocktail recipe books or have thousands of Instagram followers—there’s no denying that bartenders influence what we’re drinking. Chilled tapped into some of the most pioneering bartenders for the latest on what it takes to be an industry influencer and what’s new and next in the world of drinks.

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CHARLOTTE >> VOISEY

Charlotte Voisey is a Best American Brand Ambassador and the director of advocacy for William Grant & Sons USA. She is a two-time Golden Spirit Award winner at Tales of the Cocktail and has also received recognition from the James Beard Foundation for her contributions to mixology.

BARTENDER ADVICE

Bartending is a craft best learned on the job. Find a good bar with great people who care about what they do and start working there. Keep in mind that different bars and different people will teach you different elements (and there are many) of what comes together to make a great bartender.

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TRENDING NOW

Cocktail trends all depend on where in the world and on what spectrum of the industry you are, but one movement that is slowly tapping into the full industry is that of sustainability, or being more aware and responsible about how we use resources behind the bar.

SKILLSET

I was fortunate enough to start bartending in an environment where speed and consistency were really important. It taught me how to organize, control stress under pressure, and essentially multitask, all while being nice to people. Those skills go a long way.

GARY >> (GAZ) REGAN Gaz Regan wrote “The Cocktailian,” a regular column for the San Francisco Chronicle from 2001 to 2014. His work has been published in numerous magazines and newspapers worldwide. Gaz has bartended everywhere from Dead Rabbit to North Star Pub to Drake’s Drum. He has also authored several books, including The Bartender’s Bible and The Joy of Mixology along with his Annual Manual for Bartenders and annual 101 Best New Cocktails, which bartenders all over the world await eagerly each year.

INDUSTRY “INFLUENCER”?

An influencer in the bar business is quite simply someone who bartenders actually listen to. That doesn’t mean that an influencer is always right—it just means that others will take note of what they say, then consider it.

SKILLSET

My skills don’t lie in my mixology efforts. I think that mainly my skill has been with communication. It seems that I’m able to put my ideas forward so they are easily understood.

BARTENDER ADVICE

Be aware just how much there is to learn before you can call yourself a bartender. I’d say you have a five-year learning curve to get through.

YOUR BIGGEST “INFLUENCERS”?

Dale DeGroff, Stan Vadrna, and Hidetsugu Ueno.

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INDUSTRY INFLUENCERS

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GREGORY BUDA Gregory Buda is the director of education and training manager at both Dead Rabbit and BlackTail in New York City. When not tending bar at Dead Rabbit’s cocktail parlor, he conducts trainings on spirits and bartending techniques and travels the world promoting cocktail programs through pop-ups, guest shifts, and seminars.

WHAT’S AN INDUSTRY “INFLUENCER”?

I believe influencer can mean different things to different people. For me, I would say that anyone that offers support, mentorship, or inspiration to others in the bar industry in a way that allows them to grow would qualify. I have never had a desire to open my own bar, I haven’t competed in the big competitions like World Class, and I don’t have 100,000 followers on Instagram, but I do love to teach. In my case, education is where I have the most impact. I believe knowledge is meant to be shared, and I am proud to be considered a resource for anyone in our industry

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that wants to learn more and improve their game.

BARTENDER ADVICE

Simple: Be curious, work hard, and have humility. I see so many people these days that want to cut the line and go straight to bartending at a top spot before they have really figured out how this business works. There’s value in putting in the time and in gaining experience from multiple bars and learning from many different people.

TRENDING NOW

I am very happy to see a focus on health and wellness in our industry, including a lot of smaller trends,

such as a renewed excitement about low-ABV cocktails that incorporate lovely ingredients like sherry, vermouth, and sake, as well as entire menus of nonalcoholic cocktails. When people go out to a bar, there has always been a pressure to drink, and very few good options for those that don’t want to partake. This trend is putting the emphasis where it should be: on spending time with people and enjoying their company, rather than on drinking. I am pleased that this is becoming an open conversation and that it is quickly becoming perfectly acceptable to say, “I’m not drinking,” whether you are a bartender or a guest.

A ddi t i v e F r ee | S u ga r F r ee | GMO F r ee | Gl u t e n F r ee

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TONY ABOU-GANIM

Tony Abou-Ganim has turned making cocktails into an art form, moving beyond the simple “how-to” of mixing drinks to inspiring bar professionals across the globe to become more creative with their cocktails. Tony’s collection, The Modern Mixologist Bar Tools, are a line of expertly crafted tools for bartenders.

WHAT’S AN “INFLUENCER”?

To be an influencer, you have to gain the trust of those you hope to influence, which means you have to achieve a certain degree of credibility and the respect of your peers. A true influencer loves and believes in the industry and the people who work in it, and never should try to use that influence for selfish, personal gains or recognition.

SKILLSET

You have to be a people person and love the service industry! I also have a good palate and understanding of flavors, but mainly I love the personal interaction that only happens across a bar!

ANY REGRETS?

Maybe the amount of my personal life that I had to give up pursuing my career, but that’s a very small regret. Nothing should ever become all-consuming; just like a well-made cocktail, one must always find balance in life.

PROFESSIONAL PRIDE

Helping younger bartenders become better bartenders and hopefully a little bit of a better person.

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LYNNETTE MARRERO >>

Lynnette Marrero is a New York City-based bartender well-known for co-founding Speed Rack, the world’s first all-female speed bartending competition.

for the opportunity to mentor Spanish-speaking bartenders.

SKILLSET

Julie Reiner taught me a bit about public relations and marketing. She did it all herself at her bars and I respect the way she nurtured relationships with media and brands. My friend Rebecca Quinonez of Q Consulting Firm; we met years ago while she was a global ambassador for Zacapa Rum. Rebecca is a go-getter, and she really carved a role for herself within the company and always brought me up with her. When she was ready to use those skillsets, she developed a company of her own and built her client base.

Creativity is one part of this industry, and it is an essential skill to have. However, accountability and accessibility have been two skills that have helped me in business.

PROFESSIONAL PRIDE

I am very proud of the “Best Mentor Top 4” nod we have this year for Speed Rack. We made the shortlist two years ago, but this year feels different. We just did Speed Rack Mexico, and that was a huge growth

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YOUR “INFLUENCERS?”

IVY MIX >>

Brooklyn-based Ivy Mix worked her way up the ranks of the bartending world finding herself behind the bar at Clover Club, where she first teamed up with cocktail maven Julie Reiner. Ivy is also the co-founder of Speed Rack with Lynnette Marrero

SKILLSET

I actually genuinely like being around people and giving them things that they want or need. I donâ&#x20AC;&#x2122;t think you can do this business without that.

PROFESSIONAL PRIDE

Opening Leyenda, for sure. Now, Leyenda is really its own entity and is doing the best itâ&#x20AC;&#x2122;s ever been, even with my new focus on Speed Rack expanding globally.

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>> TREVOR SCHNEIDER Also known as the Cocktail Ninja, Trevor Schneider is the national ambassador for Reyka Vodka.

WHAT’S AN “INFLUENCER?”

In a world that now moves so fast, being an “influencer” in the spirits industry is having extensive experience or knowledge in a specific field or subject. My influencers are Tim Cooper and Apartment Bartender.

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SOCIAL MEDIA

Social media has changed our industry. It’s not as important to live in the major cities to make an impact.

BARTENDER ADVICE

Get out there and get involved as much as possible. This is one of the best industries to work in the world, and if I can help in any way, please don’t hesitate to reach out!

FROM THE INVENTED NOT MIND CLAIMING

PEOPLE THAT GIN BUT DO THE ENGLISH IT

claiming our inventions. We are a tolerant people. So when the English copied our Genever and called it Gin, we shrugged our shoulders and came up with another invention: Rutte’s Gin with Celery. Celery and Gin? Yes, Celery and Gin. An unexpected, we say gingenious, combination that turns out to be just right.

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BOB >> PETERS

Bob Peters is the founder of Innovative Cocktails & Consulting and has won several awards, along with features in international culinary magazines and countless local and regional publications.

WHAT’S AN “INFLUENCER?”

I think the word “influencer” in the hospitality industry simply means to be a leader—someone who keeps a finger on the pulse and strives to keep the industry evolving and moving forward.

management, and even animal conservation, all while pushing the limits on beautiful presentations and extremely tasty cocktails. He was and forever will be the epitome of a great human being, a great bartender, a great friend, and what an influencer should be.

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PROFESSIONAL PRIDE

Not only are there tons of trends to keep up with, but there are also tons of leaders in the industry who are doing lots of amazing things. One of my favorite people and a dear late friend of mine, Tenzin Samdo (@Bostonmixdrink), worked at Café ArtScience in Boston. Tenzin was one of the first bartenders I followed on Instagram. Tenzin was a pivotal figure in what later developed into someone we now call a social media influencer. He was amongst the first bartenders to bring social media light to issues like self-care, recycling, sustainability, waste

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I have done a lot in my bartending career that I am very proud of, including awards, accolades, and innovation, but the thing that I am probably most proud of is simply bringing national attention to my hometown of Charlotte, North Carolina. We have an incredibly vibrant and thriving culinary and cocktail scene here in town that doesn’t get a lot of credit. I made it my mission to try and help on this front. Slowly but surely, Charlotte is starting to make some national waves with several James Beard nominations and getting some nods at the national discussion

level. I love my hometown and am proud to be a part of the food and drink community here.

MAKE OR BREAK

There are a lot of things that can make or break a great bartender: The best bartenders are easy to get along with, they truly enjoy people, and above all, they have a strong work ethic. Successful bartenders also have a sense of pride for our profession—it’s not just something you do until you find “a real job.” The toptier bartenders are honoring our industry by pursuing continued education and constantly looking for ways to elevate the customer’s experience. I think one of the biggest challenges is maintaining self-control and balance. There are many pitfalls in the service industry that all stem from addiction. I have seen many talented folks fall prey to their vices. It is a very slippery slope.

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WHAT’S YOUR “SPIRIT” COCKTAIL?

We asked our top influencers to share their “spirit cocktails,” or which drink best fits their bartending personality and why. Here’s what they had to say.

Charlotte Voisey I would be something shaken, bright, and refreshing, like a Gin Basil Smash or a Southside served up—made with Hendrick’s, of course.

Bob Peters I would be some weird variation on a Negroni— boozy, bitter, and sweet. My wife named me as a drink years ago ... she calls me “a Pain in the Ass.”

Gaz Regan The Negroni: It’s simple, and it has a great kick to it. Who needs more than that?

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Tony Abou-Ganim It would have to be a Negroni. I first tasted one in 1991, and as the Italians say, “You have to try it three times before falling in love,” which was the case with me, but it became a love affair that has lasted a lifetime. It’s simple yet complex, balanced, intriguing, swank, sophisticated, and oh-sosexy! And the beautiful thing is a Negroni never disappoints.

Gregory Buda My cocktail style is boozy, brown, and bitter. My spirit cocktail is a Saratoga Cocktail, a cousin of the Manhattan using equal parts rye, cognac, and sweet vermouth, with aromatic bitters and a lemon twist.

Lynnette Marrero A Zombie! It’s tiki, but strong and made of different rums to create a harmonious flavor. Like me, it is tropical, strong, and fun!

Trevor Schneider If I was a cocktail, I would be a Reyka Espresso Martini. It’s sophisticated with a caffeinated kick. Next level, life of the party!

Ivy Mix I am the talkative person behind the bar rather than the cocktail-building machine, especially the older I get! I am a Margarita with a Campari float—bitter, bright, and delicious.

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DRINK IN HISTORY

n o i t a i Av dbye? oo g y a s o t time or y l f y tt e r P By Lanee

Aviation is like the unicorn of cocktails: mythical, wildly colorful, and hard to find. A lavender, blue-hued drink served up, the Aviation includes gin, lemon juice, maraschino liqueur, and crème de violette (a liqueur made from violet flowers). Those last two ingredients are what make this drink a wildcard in the preProhibition cocktail hall of fame. You either love the Aviation or abhor it. For starters, the Aviation is an in-yourface Gin Sour with a seemingly hot mess of flavors. You’ve got the juniper from the gin, sour from the citrus of the lemon juice, syrupy fruit from the maraschino liqueur, and fragrant perfume from the crème de violette. Neither the gin nor the juice are the stars of this drink; the maraschino liqueur sits front and center, while the crème de violette adds depth and color. There’s a lot going on, but done right, it’s an interesting and refreshing drink.

Lee

disappeared stateside. In 2009, after 40 years of being unavailable on the market, it was resurrected when Haus Alpenz began importing an Austrian violet liqueur. Since its comeback, some American distillers are producing their own version, such as The Bitter Truth’s Crème de Violette. Long story short, the Aviation is a cocktail modern Americans are still unsure about because of its floral-forward notes. Let’s just say the Aviation has wings, but requires a few more flight hours before it’s ready to takeoff in the United States. Here’s the original recipe to decide for yourself.

The Aviation first made its print debut in 1917, in the last cocktail recipe book published before Prohibition: Recipes for Mixed Drinks, by Hugo Ensslin, a Germanborn bartender who created the drink while working at the Hotel Wallick in New York City. In 1930, the recipe appeared in print again in Harry Craddock’s The Savoy Cocktail Book, but without the crème de violette. Perhaps Craddock was in a hurry and copied Ensslin’s recipe down wrong, or perhaps he thought it just tasted better without it. Whatever the reason for the recipe discrepancy, Craddock’s version is what most bartenders today know as the Aviation, but without any clue of the reason behind its moniker. But when you add the crème de violette, the name of the drink suddenly becomes obvious, because the drink takes on a sky blue color. However, until a few decades ago, the Aviation cocktail was basically grounded. Why? Because crème de violette

Aviation Cocktail INGREDIENTS

2 oz. gin ¼ oz. marachino liqueur ¼ oz. crème de violette ½ oz. lemon juice Flamed lemon peel (for garnish) PREPARATION

Combine ingredients in a cocktail shaker filled with ice; shake well. Strain into a chilled cocktail glass. Garnish with flamed lemon peel. CHILLEDMAGAZINE.COM

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FOOD KNOW HOW

Yuzu

The exotic citrus known as yuzu originated in

China near the Yangtze River. The citrus arrived in Japan during the Tang Dynasty and was used for cooking, bathing, and medicine. Rarely eaten out of hand, yuzu adds a distinctively sour twist through its juice and rind. In the last decade, American chefs have discovered yuzu and quickly incorporated it into sauces, dressings, and other dishes in need of an aromatic twist. Now, this culinary darling is making its way into bar programs across America. In recent months, the modern Japanese dining destination Zuma Las Vegas has been experimenting with yuzu in several signature cocktails. Jimmy Barrat, Zuma’s global bar development director, says, “It’s tart and fragrant. It has a unique and distinctive taste [which is] very powerful. The secret of a wellbalanced drink using yuzu is subtleness. If overused, it will easily overpower the whole drink.” In creating these cocktails, Barrat designed riffs on familiar drinks. The Mexican Zombie, inspired by the Don the Beachcomber classic, substitutes tequila for the standard rum and adds yuzu for complexity. The Burning History (shown here) is a twist on the Scotch-based Penicillin, adding yuzu to the intrinsic ginger and lemon mix.

Burning History INGREDIENTS

1 ½ oz. Nikka Coffey Grain Whisky ½ oz. Lagavulin Single Malt Scotch Whisky ½ oz. ginger syrup ½ oz. honey water ½ oz. yuzu juice ½ oz. egg white Plum bitters Smoking piece of sherry wood (to season snifter) PREPARATION

Dry shake the egg white first. Add remaining ingredients to a shaker filled with ice. Shake until well-combined and frothy. Strain into a brandy snifter that has been seasoned with a smoking piece of sherry wood.

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IN THE KNOW

eek k W Golden C Factor Cocktail Competition

By Mathew Powers

The Cardenal Mendoza Golden Week is a week-long, global celebration of brandy highlighted by exclusive tastings, masterclasses, seminars, pairing events, and cocktail sessions. The 2019 edition of this annual event will take place in venues around the globe in late October.

Cardenal Mendoza brandies in Madrid in collaboration with the Scandinavian Tobacco Group. And the C Factor also shined at the C&C Cocktail event in Puerto Rico, with cocktails specifically created to include aromas of cigars, chocolate, or coffee.

Cardenal Mendoza, a Solera Gran Reserva Brandy created from a selection of premium spirits, is distilled slowly in pot stills and then aged for an average of 15 years in Oloroso and Pedro Ximénez sherry wine casks. The brandy possesses a striking complexity and depth and pairs exquisitely with cocktails composed of coffee, chocolate, or cola, as well as with cigars. Hence, the brand refers to the Cardenal Mendoza X Factor as the “C Factor.”

This year’s C Factor Cocktail Competition finalists will find their creations featured during Golden Week at participating establishments hosting “The Golden Hour,” where happy hour becomes golden with the addition of Cardenal Mendoza. The winning mixologist will then win a trip for two to Jerez de la Frontera, Spain to attend an exclusive Golden Week Cardenal Mendoza VIP event.

So it’s only fitting that Cardenal Mendoza will launch Golden Week with the ultimate C Factor Cocktail Competition. Last year’s event involved an exclusive pairing of chocolate, cigars, and

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But one does not need to attend the VIP event to enjoy Golden Week—there will be an abundance of events held throughout the world. Check cardenalmendoza.com for where you can share some unique brandy tastings, pairings, and cocktails with your friends in October.

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TRENDING NOW

American Made

A Pride of Place Gin & Vodka By Colleen Thompson

merican-made gins and vodkas have become boozy celebrations and creative expressions of our country’s rich biodiversity. American distillers are innovating; as they imbue their spirits with ingredients that reflect their unique local environments, they are creating a “sense of place.” We’ve selected a few American-made spirits that we think express this best and are worth seeking out.

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TRENDING NOW

GIN

BLUECOAT GIN

Many of the gins being produced across the United States have little resemblance to traditional London Dry gins. Terms and monikers like New American, Western, and American Dry are just descriptors of a category pushing boundaries and experimenting with new taste profiles in the gin category. While juniper is still the star of the show, many American-made gins are allowing new and unconventional botanicals to shine through.

BLUECOAT GIN

Made by Philadelphia Distilling, which was the first craft distillery to open in Pennsylvania since Prohibition. Blue Coat Gin was launched in 2006 and quickly garnered international attention

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for its American Gin. Named after the blue uniforms of the American militia in the Revolution, Master Distiller Robert J. Cassell, makes the gin, the old-fashioned, laborintensive way: in hand-hammered copper pot stills. It is made from a neutral grain spirit base which uses

rye, corn, wheat, and barley. The full lineup of botanicals is kept secret, but it does include organic juniper berries, orange, and lemon peel, resulting in a pronounced citrusforward all-American gin. The final spirit is distilled five times and is cut using triple-filtered water. The brand uses the term American Dry to describe the gin. With its distinctive blue bottle and gold script, Bluecoat Gin stands out as the premium product it is.

AVIATION

Based in Portland, Oregon, and created by innovative bartender Ryan Magarian and master distiller

Christian Krogstad, Aviation American Gin has been instrumental in establishing a distinctive American-style gin. Recreating the profile from a recipe based off the classic Aviation cocktail (where Magarian and Krogstad took the name from), the gin has been blended with seven botanicals including lavender and sarsaparilla, to create a medley of botanical flavors. Each bottle is still handcrafted in small, 100-case batches.

CALAMITY JANE GIN

Cigar-smoking cowgirl Calamity Jane was known for her sharp shooting and unconventional cowboy way of life. Likewise, Calamity Gin, made by Southwest Spirits in Dallas, sets itself apart with a contemporary Texas-inspired spin. Described as “Texas Dry,” the gin is infused with lavender, grapefruit, cardamom, and—wait for it—handpicked Texas bluebonnets. The wildflower, which shoots up in spring and producers clusters of blue flowers, imparts a unique and distinctive floral undertone.

NAUTICAL GIN

Hailing from Nashua, New Hampshire, Vertical Spirits makes an adventurous gin with a laundry list of exotic ingredients from Indian coriander and Egyptian lemongrass to Spanish orange peel, Chilean rose hips and Chinese kombu. The addition of the kelp component, the custom-designed aquamarinecolored bottle, and the tagline “inspired by exploration” captures the overall nautical feel and results in a contemporary American-made gin.

TAMWORTH GARDEN WHITE MOUNTAIN GIN

Tamworth Distilling, built on the site of a former inn in the center of Tamworth, New Hampshire, has released a series of small-batch gins: Garden White Mountain, Garden Apiary, and Barrel Reserve Flora Gin. Each of the gins has been formulated by advertising guru Steven Grasse (creator of Hendrick’s

FEW AMERICAN GIN Gin) and pays homage to the unique local herbs and botanicals in Tamworth. Balsam buds and pine rosin are distilled to give the Garden Apiary Gin pine notes and a pale yellow hue. Garden White Mountain Gin combines traditional gin botanicals with a blend of Centennial, Citra, and Amarillo hops for notes of citrus and pine, resulting in a bright, fresh flavor. The Barrel Reserve Flora Gin captures the end of the New England wild summer blooms in a distinctive and fresh floral-forward gin.

WATERLOO GIN

Intent on telling the story of the terroir of Texas Hill Country, Daniel Barnes started Treaty Oak Distilling Co. in 2006. Waterloo Gin immediately put a Texas spin on things—which garnered attention— with the unusual inclusion of pecans, lavender, and grapefruit as part of its botanical lineup. Distilled from a neutral base spirit made from corn and wheat, this bold, flavorful gin proudly displays the State flag on its label.

FEW AMERICAN GIN

Hailing from Evanston, Illinois, this craft distillery takes its name from the initials of a key figure in the Temperance Movement, Frances Elizabeth Willard. What makes this gin completely unique is that it’s made using white whiskey (unaged bourbon) instead of a neutral spirit, resulting in a very distinctive character. CHILLEDMAGAZINE.COM

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vodka American-made vodka distillers have also been putting their own unique spin on the white spirit. Aside from the use of hyper-local grains and pure water used in the distillation process, there is a conscious effort to incorporate pride of place and community connection within the brandsâ&#x20AC;&#x2122; ethos. PRAIRIE ORGANIC VODKA

PRAIRIE ORGANIC VODKA

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Made in Minnesota and produced by the century-old establishment Phillips Distilling Company, Prairie Organic Vodka, was launched in 2008 to pay homage to Minnesotaâ&#x20AC;&#x2122;s agricultural heritage. The entire production process is certified organic by the USDA. The organic corn is grown in the fields of three farms in West-

Central Minnesota. No chemicals, pesticides, herbicides, or artificial fertilizers are used in the fields, and the seed have not been genetically modified. The corn is then distilled at a co-op in Benson, Minnesota, that is owned by more than 900 farmers, who are all stakeholders in the Prairie Organic brand. Prairie has expanded the portfolio to now include an organic gin, as well as a cucumber vodka.

PRAIRIE ORGANIC VODKA

JALAPEÑO CUCUMBER MULE INGREDIENTS

2 oz. Prairie Organic Cucumber Vodka 3 oz. ginger beer 1 jalapeño Cucumber slices (for garnish) PREPARATION

WESTERN SON VODKA

KOVAL VODKA

Made from 100% organic rye that is sourced locally in Illinois, KOVAL Vodka sets itself apart from most grain vodkas that use winter wheat or corn. KOVAL prides itself on being a complete grain-to-bottle product, even milling and mashing the rye onsite. Founded by Sonat and Robert Birnecker in 2008, KOVAL was Chicago’s first distillery to open since Prohibition. The vodka is triple filtered, resulting in an exceptionally pure vodka with undertones of earthiness.

OCEAN ORGANIC VODKA

Handcrafted in Hawaii using deep ocean mineral water and organic sugarcane on the island of Maui, Ocean Organic Vodka is distilled using a continuous column distillation process through 103 platelets. The high mineral content in the water—which is sourced 3,000 feet below the Kona Coast— imparts a unique character to the vodka. Made by Hawaii Sea Spirits, Ocean Organic Vodka has been the exclusive vodka for Hawaiian Airlines since 2007.

Slice jalapeño and remove seeds if desired. Muddle jalapeño in the bottom of a shaker. Add Cucumber Vodka and ice to the cocktail shaker. Strain into lowball filled with ice cubes. Top off with ginger beer and stir before serving. Garnish with cucumber.

THE VODKA BY RANSOM

Ransom Spirits was established in 1997 by Tad Seestedt, who used his life savings to start his business, paying his own “ransom” of sorts to turn his dream of owning a distillery into a reality. Using locally grown barley and Oregon’s Coastal Mountain Range water, the Vodka is distilled in a handmade alembic pot still and then filtered through charcoal and limestone. The barley is distilled separately without filtration and then blended back into the final distillate. The barley flavor profile is subtle and smooth, with undertones of mineral. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY OLD ELK DRY TOWN VODKA

Handcrafted by Colorado-based Old Elk Distillery (which was founded by Curt and Nancy Richardson, the husband and wife team behind OtterBox), Dry Town Vodka pays homage to Fort Collins bootlegging days during its 73-year dry spell. The vodka is created using a four-grain mash: corn, wheat, rye, and malted barley, which is left unfiltered and distilled using Colorado-sourced water. It took the Old Elk team 78 tries to get the four-grain formula perfected. The result is a Martini worthy, very elegant spirit.

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NUE VODKA

Created by the Odell brothers in Dallas, Texas, Nue Vodka is made from 100% corn and is distilled six times to produce a clean, crisp, gluten free vodka.

TITO’S VODKA

This list would be incomplete without the inclusion of Titos, the USA’s original craft vodka. Founded by Tito Beveridge in 1997, and distilled in Austin, Texas. Made from yellow Texas corn, and distilled six times because, according to

Beveridge, “Five times isn’t enough and the seventh time doesn’t make a difference.”

WESTERN SON VODKA

Founded in 2010 by a group of friends in the small North Texas town of Pilot Point. The inspiration behind the name, Western Son, came from wanting to create vodka for the independent person— someone with a youthful fearless spirit. Distilled from 100% corn, the vodka is distilled ten times through a 20-foot column still.

BLUE ICE VODKA

Produced in Rigby, Idaho, by Distilled Resources, Blue Ice Vodka is distilled from Idaho Russet Burbank potatoes—10 pounds of potatoes goes into each bottle. Filtered five times through charcoal, a filter press, travertine, crystal, and submicron, the vodka is then combined with crystal clear water from the Snake River.

NUE VODKA

TITO’S VODKA

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W H O YO U C A L L I N â&#x20AC;&#x2122;

COPPER POT-DISTILLED. NON-CHILL FILTERED AMERICAN BRANDY. BARREL-AGED ALEMBIC COCKTAIL BITTERS.

BORDEAUX-STYLE MARASCHINO CHERRIES MARINATED IN OUR AMERICAN BRANDY.

COPPERANDKINGS.COM

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MIXING WITH GIN Photos by Annie Hubbs

rian Ireland and John Finger met working as bartenders at a bar called Ducktown Tavern in Atlantic City. With a shared goal of taking their careers to the next level and changing people’s minds about gin, the pair set out to create a fun, modern contemporary American craft gin that would appeal to a wider audience. Under the tutelage of Corsair Distillery, Ireland and

Finger worked five long years perfecting Mr. Finger's Alibi Gin. Currently, the making of Alibi Gin is still a two-man operation; they make it from scratch, bottle it, label it, palletize it, sell it, market it, and drink it!

because it’s so fun to mix with— no two gins are exactly alike, with all kinds of regional and wild botanicals coming into play these days. It’s been cool to see all the innovative cocktails being made with gin.”

“It’s a gin revolution and we’re excited to be on the front line,” says Ireland. “Bartenders are embracing gin because it’s so versatile for cocktails and also

Check out a couple of cocktails that will keep your taste buds on their toes made with Alibi Gin’s spice and tea-like fragrance.

SECRET ADMIRER Created by Brian Ireland and Rito Mundive INGREDIENTS

2 oz. Mr. Finger’s Alibi Gin ½ oz. fresh lime juice ¼ oz. black pepper simple syrup 1 dash cucumber bitters Club soda (to top) Fresh cracked pepper and cucumber slice (for garnish) PREPARATION

Combine ingredients in a Copa de Balon glass over ice. Garnish with cracked black pepper and a cucumber slice.

ONE NIGHT STAND Created by Brian Ireland and Demetri Karnessis INGREDIENTS

2 oz. Mr. Finger’s Alibi Gin ½ oz. Aperol ½ oz. triple sec 1 oz. ruby red grapefruit juice Orange peel mustache (for garnish) PREPARATION

Served up; garnish with an orange peel mustache.

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Follow their adventure on Instagram @mrfingersalibi

celebrate SUMMER

with RumChata Peaches and Cream SUMMER IS FOR PEACHES AND CREAM ONERPART one part umCRUMCHATA, hata ONEpeach PART PEACH WHISKEY. one part whiskey SERVE CHILLED AS A shake with SHOTice ORand OVER ICE.

serve as a shot or enjoy on the rocks.

RumChataÂ®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

ADVANCED MIXOLOGY

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If You’re Going to Have a Drink, Make Sure it’s a Good One

KEEP IT SIMPLE, WITH A PINCH OF WELL BEING AND NATURAL INGREDIENTS

As far as minimalism and simplicity go, Japan has been a long-time front runner. This ideal is also the inspiration behind many of Rutte Distillery’s most exciting Highball

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drinks that are lower in alcohol content and contain only pure, natural ingredients. According to Laura Schacht, Rutte’s global ambassador, “If you are going to have a drink, make sure it’s a good one.” It’s always important to be mindful of what you’re putting into your body, be it food or drink. If you want to focus a little more on well being and simplicity, and good ingredients that allow premium spirits to shine, try the Turmeric Smash, which includes fresh lemon juice and curcuma root, which is known for its bountiful health benefits.

TURMERIC SMASH INGREDIENTS

60 ml Rutte Celery Gin 30 ml fresh lemon juice 20 ml simple syrup 1 cm fresh turmeric/curcuma root Edible herbs (for garnish) PREPARATION

Muddle turmeric or curcuma root in a shaker and add remaining ingredients. Shake well with ice and double strain into a coupe glass with a large, clear ice block. Garnish with edible herbs like mint or cress.

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BRINGING A JAPANESE PHILOSOPHY TO WHITE SPIRITS By Colleen Thompson

he Japanese philosophy of monozukuri, literally translated, means to make (“zukuri”) things (“mono”). The true essence, however, is lost in translation. When the Japanese talk about monozukuri, they mean much more than merely making something—monozukuri embodies a Japanese work ethic and the drive toward perfection. It’s this ethos that stands behind Beam Suntory. Established in 1899, Suntory pioneered Japanese whisky. Shinjiro Torii, Suntory’s founder, built Japan’s first malt whisky distillery in Yamazaki. The village, which is nestled in the outskirts of Kyoto, was the original birthplace of the traditional Japanese tea ceremony and is known for the purity of its waters. Torii dreamt of creating an authentically Japanese whisky by choosing a terrain and climate that was completely unique and totally different to that of Scotland. With respect to heritage, commitment to innovation, and attention to detail, third-generation Master Blender (and grandson of Shinjiro) Shingo Torii now leads the whisky house. Jim Murray named Yamazaki Single Malt Sherry Cask 2013 the World’s Best Whiskey in his Whiskey Bible 2015.

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For the House of Suntory, craftsmanship has always translated to sourcing the best ingredients and elaborating on complex and innovative techniques to create unrivaled quality spirits. — Kazuyuki Torii, Suntory specialist for gin and spirits

Suntory, who integrated with U.S. spirits maker Beam (Jim Beam, Maker’s Mark), has now brought the principles of monozukuri to clear spirits for the first time with the release of Roku Gin and Haku Vodka into the U.S. market. ROKU GIN

Roku Gin is created from six Japanese ingredients: sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper. Each one is harvested in accordance with shun, the tradition of enjoying each ingredient at its best by harvesting at its peak of flavor and perfection. The gin also combines eight traditional gin botanicals, resulting in a silky, complex spirit. The carefully designed, hexagonalshaped bottle represents the six Japanese botanicals within, and the label (printed on traditional washi paper) contains the kanji symbol for six.

“For the House of Suntory, craftsmanship has always translated to sourcing the best ingredients and elaborating on complex and innovative techniques to create unrivaled quality spirits,” said Kazuyuki Torii, Suntory specialist for gin and spirits.

HAKU VODKA

Haku Vodka expresses this authentic Japanese vision with a distinct and balanced taste. Haku, rooted in the Japanese word “hakumai,” is translated as “white rice.” In Kagoshima, Kyushu, a region historically famous for its spirit making, white rice is fermented with koji rice to create a mash. The mash is distilled through pot stills to create a rice spirit, which is further distilled through two different processes in a pot still and column still. The liquid is then blended and filtered through bamboo charcoal in Osaka. The curved lines on the crafted bottle represent the streams that flow through Japan’s countryside, and the label is printed on Junpaku (pure-white) washi paper to represent the beauty of Japanese white rice. “We are thrilled to release Roku Gin and Haku Vodka in the U.S. as part of the House of Suntory,” says Marilyn Chen, Brand Manager for House of Suntory Spirits at Beam Suntory. “The launch of these two brands creates great opportunity for craft spirits enthusiasts to discover new tastes and experiences that further embody Shinjiro Torii’s vision of a challenge and quest for excellence.”

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ADVANCED MIXOLOGY

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ROOTED IN DISCOVERY WHITLEY NEILL GIN By Michael Tulipan

Eight generations of distilling heritage are behind Whitley Neill, the fourth-largest gin producer in the UK. Launched in 2005 and the leader in the premium gin category in the UK, Whitley Neill Gins may be distilled in England, but its heritage has roots in South Africa and the wanderlust of days gone by. Owner Johnny Neill says of his introduction to the family business, “My first experience of gin was discovering the collection of bottles sitting under the stairs at my grandmother’s house. Being inquisitive, I was eager to learn more about this mysterious liquid that my family had been distilling since 1762.” His grandmother helped guide him through his years of discovery and experimentation with flavor infusions. For his own gin, he turned to South Africa, where his wife is from, for inspiration. “I researched several native South African plants,” Neill says, “eventually deciding on the baobab tree and cape gooseberries (Physalis peruviana) as the main botanicals. When distilled individually, both give the very unique and very different citrus notes that are now an intrinsic part of Whitley Neill Gin.”

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The gin is made from a grain spirit macerated with eight different handpicked botanicals overnight, including baobab, along with more traditional ones, such as juniper, coriander, orange peel, angelica root, cassia bark, and orris root. Cape gooseberries, being more delicate, are distilled separately. The gin is then distilled in an antique copper pot still called “Constance,” which is more than 100 years old. Whitley Neill Original Gin is spicier than other gins because of its high coriander and cassia content. The line currently available in the United States also includes three

cheese at Christmastime. The Rhubarb & Ginger marries one of his grandparents’ favorite ingredients, rhubarb, with fresh ginger. Blood Orange also pays tribute to Neill’s grandparents with Sicilian blood oranges, inspired by their Sicilian honeymoon. The stunning bottle design pays homage to the noble baobab tree, which is known as the “tree of life” for the life-sustaining nourishment it provides in the wilds of Southern Africa. Neill says, “I decided to make its distinctive roots-up silhouette the symbol of our brand.” Since the beginning, the company has

My first experience of gin was discovering the collection of bottles sitting under the stairs at my grandmother’s house. Being inquisitive, I was eager to learn more about this mysterious liquid that my family had been distilling since 1762. — Owner Johnny Neill flavor variants: Quince, Rhubarb & Ginger, and Blood Orange. The Quince gin is a nod to Johnny's well-traveled grandfather, Freddy Neill, who discovered the fruit in what is modern day Turkey in the 1920s and would always serve quince jelly and jam to accompany

worked with TREE AID in Bristol, England, donating a percentage of sales to the organization to support sustainability programs across Africa and to replant the baobab tree, which can grow up to 200 feet tall and can support more than 100 families.

Blood Orange Paloma

Quince Tea

INGREDIENTS

1 ½ oz. Whitley Neill Blood Orange Gin 1 ½ oz. grapefruit juice Freshly squeezed lime (to top)

1 ½ oz. Whitley Neill Quince Gin 2 oz. Green Tea ½ oz. lemon juice 3 cucumber slices (for garnish)

PREPARATION

Add all ingredients to Highball glass with ice; stir. Garnish with thyme and orange wheel.

PREPARATION

Add all ingredients to a Highball glass. Add cucumber slices; stir.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

Fit for a

Queen Dubonnet

ow many spirits have their origin in the era of European exploration, yet still have the favor of Queen Elizabeth II today? French wine and quininebased aperitif Dubonnet has a long history dating back to 1846, but its roots go back even further to the 1600s.

Extracted from the bark of the cinchona tree, quinine became known for its curative properties among 17th century explorers in Peru. However, it is extremely bitter when drunk on its own. In the 19th century, the French Foreign Legion in Africa announced a contest for the creation of a palatable recipe. Back home, wine

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merchant Sir Joseph Dubonnet created a recipe that added sugar, herbs, chocolate, and citrus to the quinine. First prize secured, he and his wife began serving it at parties as an aperitif, and the drink quickly became fashionable. And with that, a brand was born! Unfortunately, over the years, the recipe for the American version of Dubonnet veered toward sweetness, with the quinine becoming less pronounced. Heaven Hill Brands now owns the spirit and relaunched the aperitif with an updated recipe in 2018. “In the new formula, the quinine is more prevalent, which offers bartenders a new flavor profile to work with,” Heaven Hill Brands

By Michael Tulipan

National Brand Educator Lynn House says. “Dubonnet is complex in structure, with not only quinine and wine being the stars, but the addition of black currant, black tea, and carrot to the recipe opens the doors for great versatility.” Today, Dubonnet has an increasingly prominent place on the back bar thanks to its low ABV and flexibility in making cocktails. House suggests a Dubonnet and Tonic with a splash of grapefruit juice served on the rocks with an orange zest. Or you can try a favorite of the Queen Elizabeth, the Dubonnet Cocktail, which is equal parts Dubonnet and London Dry Gin. If it’s fit for a queen, you can’t go wrong.

TRY SOME NUE SIGNATURE COCKTAILS

NUE MONEY PENNY 1.5 parts Nue Vodka .5 parts Calamity Gin .5 parts Carpano Antica Dry Vermouth 2 dashes Orange Bitters

NUE SALTED DOG

Find these and other great recipes at

NUEVODKA.COM

Create NUE Memories Responsibly. Southwest Spirits, Dallas, TX

NUE BELLINI

SHAKING AND STIRRING

CLEAR CREEK VODKA Fourteen unique varietals of nonGMO apples from the Hood River and Yakima Valley form the base of Clear Creek’s new vodka. Having specialized in brandies and liqueurs for almost 35 years, the distillery has produced its first vodka, which embodies its “orchard-to-glass” philosophy. The bottling offers minerality and bright fruit notes, including crushed apple blossom.

SHAKEN AND FIRRED INGREDIENTS

2 ½ oz. Clear Creek Vodka ½ oz. dry vermouth ¼ oz. Clear Creek Douglas Fir Brandy Fir bough (for garnish; optional) PREPARATION

Shake all ingredients with ice to combine. Strain and serve up garnished with a small piece of fir bough if possible.

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LAUNCHES

STOLICHNAYA LIME VODKA Whether on the rocks or in a citrusy cocktail, Stoli Lime offers a zesty, slightly sweet flavor. The new flavor was inspired by the difficulty that occurs when mixing with lime; bottled juices can be overpowering, while fresh lime juice has a short shelf life. Refreshing enough to sip solo yet also able to work in a mixed drink with ease, Stoli Lime is meant to inspire creativity for bartenders and enthusiasts alike.

STOLI CHERRY LIMEADE INGREDIENTS

2 oz. Stoli Lime Vodka 1 oz. cherry juice ½ oz. fresh lime juice 1 oz. simple syrup 1 oz. club soda PREPARATION

Build all ingredients in a Highball glass filled with ice. Garnish with maraschino cherry and lime wheel.

ABSOLUT JUICE Look no further for the newest vodka spritz: Absolut Juice hits the shelves in two fresh, crisp bottlings. Both the apple and strawberry flavors blend the familiar Absolut with 5% real fruit juice and have 99 calories or less per serving. With 20% fewer calories than a glass of rosé, Absolut Juice appeals to both the spritz lover and the cocktailian looking for a mixer.

ABSOLUT JUICE SPRITZ INGREDIENTS

1 part Absolut Juice Apple or Strawberry Edition 1 part soda water 1 part sparkling wine (brut for Apple; rosé for Strawberry) Sliced fruit (for garnish) PREPARATION

Mix ingredients in a wine glass with lots of ice. Garnish with sliced fruit.

SEAGRAM’S LIME FLAVORED VODKA Vodka and lime are natural partners, especially in today’s cocktail world. Seagram’s is among the many vodka brands jumping enthusiastically onto the citrus bandwagon. The vodka is five times distilled from grain grown in the United States and offers itself as a perfect ingredient for cocktails, sipped neat, or served over ice.

LIME AND STRAWBERRY DROP MARTINI Courtesy of Beautiful Booze INGREDIENTS

2 oz. Seagram’s Lime Flavored Vodka 1 oz. lime juice ½ oz. strawberry simple syrup ½ oz. triple sec Sugar (for glass rim) PREPARATION

Rim glass with sugar. Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a coupe glass.

CHOPIN FAMILY RESERVE VODKA The nutrient-rich soil around Chopin’s estate fields offers an optimal environment for the potatoes that form the base of its vodkas. The distillery’s newest iteration, Family Reserve, features young (also called “new,”) potatoes that are harvested in early summer. The subtle flavor of these potatoes, along with a two-year aging process in five year-old Polish oak barrels, creates a sweeter, earthy profile with a hint of spice.

WESTERN SON RASPBERRY VODKA What began with a basic, small-batch vodka expanded into a line of flavored vodkas, including lime, watermelon, blueberry, prickly pear, cucumber, and peach. The newest entry in the Western Son portfolio is raspberry with its balance of sweetness and tartness. It tastes great mixed with club soda, ginger beer, or as the focal point of a cocktail. The fruity spirit took home a Double Gold for Flavored Vodkas at this year’s SIP Awards.

NEAT OR ON THE ROCKS

PIONEER

INGREDIENTS

2 oz. Chopin Family Reserve Vodka Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir.

INGREDIENTS

2 oz. Western Son Raspberry Vodka 3 raspberries 1 oz. lime juice ½ oz. simple syrup Raspberries (for garnish) PREPARATION

Muddle raspberries in simple syrup. Add ice, lime juice, and vodka. Shake and strain into a Martini glass. Garnish with raspberries.

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NEW PACKAGE SAME GREAT TASTE IMPORTED FROM SPAIN AVAILABLE IN RED AND WHITE SANGRIA JULY 2019 250ML CANS FASTEST-GROWING FORM OF ALTERNATIVE WINE PACKAGING IN THE MARKET 4 CANS = 1 LITER

4 CANS = 1 LITER

WWW.REALSANGRIAUSA.COM • IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS • DRINK RESPONSIBLY

In this ever-evolving spirits business, pioneering bartenders have popularized certain aspects of cocktail culture and have in a sense molded what’s being mixed today. Bartenders like Jerry Thomas, the “father of American mixology,” who released his book, Bar-Tender’s Guide over 150 years ago, paved the way for bartending as we know it now. This issue of Chilled celebrates those influential bartenders—legendary slingers who have mastered drinking culture—what we drink, where we drink, and how we drink. Their ideas, recipes, and techniques continue to guide today’s talented mixologists to prove their professionalism in an unorthodox craft. Along with our best bartender shout-out, we continue our ongoing search for innovative American-made spirits, zeroing in again on gin and vodka with a sidebar on the latest from Japan. As always, we spotlight brands, distillers, bartenders, and bar owners that have helped these spirits shine. We also discover new bars and cocktails showing off a few of the most innovative spaces to enjoy a dram or two. With that, how could we forget a sip in Brooklyn? It’s happening and it’s still hot. Our cover story synthesizes everything pioneering with “Proudly American” John Cena, SKYY Vodka’s latest spokesperson. He’s working toward a progressive, diverse, and innovative society. Cheers to that!

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Proud to Be An

American “ By Mathew Powers Photos courtesy of SKYY Vodka

Embracing diversity is pretty much how I define American patriotism: It’s weaved into the very fabric of our nation, and is something every American should be proud of. I’m honored to be a part of this fun, yet meaningful campaign. -John Cena

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With John Cena and SKYY Vodka

“I have always been proud to live in a country that promises people can live, love, and thrive without restrictions,” says WWE superstar and TV entertainer John Cena. And now he is exhibiting that pride through his partnership with SKYY Vodka and its “Proudly American” campaign.

The “Proudly American” campaign involves imagery featuring a diverse set of Americans all expressing their own version of what it means to live freely in America. The next phase—marked by events, social media initiatives, and videos—will launch before Thanksgiving.

“‘Proudly American’ launched during PRIDE Month of 2018 and reflects SKYY’s core belief of celebrating a progressive, diverse, and innovative society. John was a natural fit for the growing family of ‘Proudly American’ influencers and activists, which already included out-and-proud Olympian Gus Kenworthy; writer and cultural curator Kimberly Drew; RuPaul’s Drag Race talents Trixie Mattel and Dusty Ray Bottoms, and television personality and outspoken activist for female empowerment and race equality Amara La Negra,” said Melanie Batchelor, vice president of Marketing for Campari America.

The first video, entitled The Pledge, sees John Cena narrating a positive take on individual expressions of freedom. Under the direction of award-winning female director J.J. Adler, Cena’s sharp wit and charm make for an entertaining video, as well as one that offers inspiration. Cena narrates: “I pledge allegiance to the American Dream: the freedom to live your best life, to civil discourse, to writing your own history, to giving back, and to you being you.”

She added, “John embodies the bold, progressive characteristics of the campaign, which features people who shine brightly in the face of adversity, celebrate diversity, and are proud to inspire today’s articulation of being American. We were first drawn to him because of his outstanding work with the Ad Council’s 2016 diversity campaign and because of how inspirational he has been to his fans.” Cena also helped SKYY promote diversity through a social media initiative titled #SparkChange, where SKYY donated $5 to the National Diversity Council for every post where fans shared photos of Fourth of July fireworks.

Meanwhile, Jai Wolf, a Bangladeshi-American artist whose family moved to America when he was one year old, composed the music for The Pledge, which seems fitting for the San Francisco vodka brand which was created in 1992 by another first-generation American artistic innovator who sought to invent the world’s smoothest vodka. “The premium vodka revolutionized the spirits industry with its proprietary quadruple-distillation and triple-filtration process that uses the finest, simple ingredients of American grain and 100% pure filtered water,” notes Batchelor. The same passion that inspired the creation of SKYY vodka drives countless Americans to pursue their dreams. “I am inspired by fans every day that share their stories of conquering adversity and believing in who they are,” said Cena. “SKYY’s dedication to embracing the ever-evolving America and offering a podium to those who embody—and at times even redefine—what it means to be American is a cause I stand proudly behind.”

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getTING to know

fortified wines with age comes knowledge By Mathew Powers

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or some, it’s an apéritif. For others, it’s a dessert. No matter if it’s a sherry or port, fortified wines continue to grow in popularity. And it’s no wonder that many are choosing to enjoy Spain’s Bodegas Williams & Humbert sherries, which have been in production for more than 130 years. The familyowned Palm Bay International, with its decades of experience in the wine game, is bringing these history-packed sherries to the United States. For Sir Alexander Williams and Arthur Humbert, it all started in 1877 with roughly three barrels of sherry but it wasn’t until the Dry Sack sherry series was introduced in 1906 that the brand finally took off. The Dry Sack 15 proved to be the first sherry with an indication of its age on the label in the Jerez region. A unique attribute of the Williams & Humbert brand involves its reliance on the Solera and Criadera System; an aging method performed once a year involving the blending of a small amount younger wine with more mature wine. The process is vital for maintaining the outstanding character of Bodegas Williams & Humbert sherries. And, it’s a method that enjoys a storied history as people from all over the world coveted wines developed in Jerez. The winemakers relied on the Solera and Criadera systems to maintain superior quality throughout the duration of those long sea journeys to all points of the globe. Like any quality wine or spirit, the sherry also benefits from its terroir. For instance, the Dry Sack Medium is comprised of Palomino and Pedro Ximénez grapes grown in the chalky Albariza soil. Deep roots develop because the soil absorbs moisture from the winter rains and summer dew like a sponge and produces a crust that helps deflect the sunshine and limit evaporation. The resulting sherries benefit from the unique, flavorful grapes grown in that environment.

CANASITA

by David Ortiz INGREDIENTS

1 ¾ oz. Canasta ¾ oz. Bauchant ¾ oz. lime juice Fever-tree club soda (to top) Lime wheel (for garnish) PREPARATION

Add all ingredients in a shaker, then shake hard and strain into a Highball glass and garnished lime wheel.

The Bodegas Williams & Humbert wineries make up part of the “Sherry Triangle,” comprised of the towns of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. In the 1920s, Bodegas Williams & Humbert helped to establish the creation of the Jerez-Xérès-Brandy Quality Demarcation to better provide clear delineations as to the source regions of wine. Located in the heart of Jerez de la Frontera, the Bodega has more than 1,200 acres of vineyards (and the most extensive wine cellar in Europe). The family-owned Palm Bay International, headed by CEO Marc D. Taub, includes the Bodegas Williams & Humbert sherries among its expansive portfolio, and Dry Sack continues to be one of Palm Bay’s best-selling sherries. The Bodega today is also managed by a knowledgeable family: the Medina family. Second-generation winemaker Paola Medina, a native of Seville, has worked at the winery since 2001 and became the full-time technical director and winemaker in 2010. Along with the Dry Sack series, Palm Bay imports the brand’s Don Zoilo line and the 15, 20, and 30 year-old Rare and Very Rare Aged expressions to the United States.

DRY SACK COBBLER by David Ortiz

INGREDIENTS

1 ½ oz. Ron Dos Maderas 5+5 Rum 1 oz. Dry Sack ¾ oz. lime juice 1 oz. orange Juice ¾ oz. simple syrup Orange wheel (for garnish) PREPARATION

Add all ingredients in a shaker; shake hard and strain into a Highball glass. Garnish with orange wheel. CHILLEDMAGAZINE.COM

Pushing Boundaries in the Cocktail World 3 Badge Beverage Corporation By Michael Tulipan

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AUGUST SEBASTIANI MAY SHARE A FAMILY NAME STEEPED IN CALIFORNIA WINEMAKING LORE, BUT HE HAS TAKEN HIS INDUSTRY TIES TO A MUCH LARGER PLATFORM WITH THE SUCCESS OF 3 BADGE BEVERAGE CORPORATION NAMED IN HONOR OF SEBASTIANI’S GRANDFATHER AND NAMESAKE, WHO VOLUNTEERED WITH SONOMA’S FIRE DEPARTMENT. The company purchased Sonoma’s historic vacant firehouse for its headquarters and renovation work uncovered details about Sebastiani’s ancestor’s work with the squad. Sebastiani, president of 3 Badge says, “We unearthed my grandfather’s three service badges from when he was a volunteer firefighter out of this exact building!” The firehouse originally opened in 1948, just a few years after the elder August and his wife, Sylvia, took over the family winery.

Firmly established as an industry leader, 3 Badge sells everything from wine to beer to spirits. “Our Enology portfolio consists of a diverse wine lineup that is food-friendly and approachable,” Sebastiani says. “Our Mixology portfolio includes spirits that have been sourced from distilleries all over the world with a sense of craftsmanship in mind.” Another portfolio, which he calls Zymology, celebrates local craft beer.

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“

We encourage mixologists— both amateur and professional— to experiment with our brands to push the boundaries in the cocktail world.” As a négociant, 3 Badge seeks out brands that celebrate tradition and authenticity. One early success was Bozal Mezcal, a craft mezcal produced by family-owned distilleries in Oaxaca and Guerrero. While growing quickly, the mezcal category is still far behind tequila in sales and consumer awareness, and 3 Badge is helping lead the way with consumer education about mezcal and its ability to pair well with food, even hosting mezcal dinners across the country.

with the same name, paying homage to this legendary rum-running vessel. Kirk and Sweeney is distilled from Blackstrap Molasses and aged in American and French oak barrels for a minimum of 12 years. The company offers three aged rums: 12, 18, and 23.

3 Badge’s Uncle Val’s Handcrafted Gin is inspired by a man’s love of gardening and Tuscan cooking. The gin’s botanicals happened to be Zio (which means “uncle” in Italian) Valerio’s favorite August Sebastiani cooking ingredients The company’s tequila, Pasote, hails from the highlands of and are used to offer three expressions: Jalisco. Distilled with pure rainwater, Botanical, Restorative, and Peppered. natural spring water, and agave grown by Pasote’s Master Tequilero The modern cocktail is built in large maker, this spirit is distinctively herbal part on artisanal vermouths and 3 and pure. Pasote is available in four Badge offers La Pivón from the only expressions: blanco, reposado, añejo, vermouth producer in Madrid. Made from the Airén and Malvar grapes and and extra añejo. a proprietary blend of botanicals, the In the early days of Prohibition, a vermouth is available as both Rojo, a wooden schooner named Kirk and red sweet vermouth, and Blanco, a dry Sweeney made the treacherous run white style. from the Caribbean to the Northeast United States loaded with rum. Today, Wine remains a core offering for 3 3 Badge distributes a Dominican rum Badge—with Sebastiani’s heritage,

Our Mixology portfolio includes spirits that have been sourced from distilleries all over the world with a sense of craftsmanship in mind

Our Enology portfolio consists of a diverse wine lineup that is foodfriendly and approachable

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how could it not be? The company sources its wines from California and Europe, offering a curated collection of approachable wines rooted in tradition and craftsmanship. One example is Gehricke, which pays tribute to Sebastiani’s exploration of his hometown and surrounding rural areas when he was a boy. Today, the label produces small-lot wines made with minimal intervention, “so that you can enjoy the truest representation of each appellation and how its terroir impacts specific varietals,” Sebastiani says. Another California-based brand, Leese-Fitch, is named for Sonoma’s historic Leese-Fitch Adobe and showcases classic California varietals like Chardonnay, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc, Merlot, Zinfandel, and a Red Blend. The White Knight line brings together white varietals

like Sauvignon Blanc and Viognier from California and Pinot Grigio from Italy, along with a Prosecco.

friendly varietals like Pinot Gris, Pinot Noir, Cabernet Sauvignon and a Red Wine Blend.

Plungerhead is hard not to notice, especially with an image of a guy with a plunger on his head on the label. That’s Eddie, and he represents this more avant-garde lineup. Most recent vintages focus on grapes from Lodi, including an Unoaked Chardonnay, Petite Syrah, Cabernet Sauvignon, and Zinfandel.

As the industry evolves, 3 Badge continues apace. “We are looking at a push towards premium across all levels of our portfolio,” Sebastiani says. “We are seeing this trend occur naturally among consumers, pushing quality and authentic brands to the forefront.”

California coastal vibes are central to the Moobuzz brand, which produces Pinot Noir, Chardonnay, Pinot Grigio, Cabernet Sauvignon, and a Grenache-Syrah-Mourvèdre blend from grapes grown on the Central Coast, including Monterey and Paso Robles. Another label, Cedar + Salmon celebrates the wines of the Pacific Northwest with a focus on food-

With such a diverse portfolio, Sebastiani believes they have something for every bartender, and this versatility allows bar teams to be more innovative. “We encourage mixologists—both amateur and professional—to experiment with our brands to push the boundaries in the cocktail world,” he says. “The creativity and willingness to try new concepts and ideas from lead bartenders in recent years has been remarkable.” CHILLEDMAGAZINE.COM

WHERE TO DRINK IN BROOKLYN

RIGHT NOW.

By Amanda Gabriele

THEREâ&#x20AC;&#x2122;S NEVER BEEN A BETTER TIME TO DRINK IN BROOKLYN. THE TRENDSETTING CITY HAS ALWAYS HAD ITS FAIR SHARE OF EXCELLENT DRINKS DENS, BUT NOW THERE ARE MORE DISTILLERIES, BARS, AND RESTAURANTS TO ENJOY THAN EVER BEFORE. NEXT TIME YOU FIND YOURSELF IN THE NYC BOROUGH, THESE ARE THE PLACES TO DRINK RIGHT NOW.

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DISTILLERIES Widow Jane This award-winning distillery is situated in Brooklyn’s photogenic Red Hook neighborhood, a perfect place to spend an afternoon. Widow Jane offers daily public and private tours so you can check out its operation and taste its line of delicious whiskies. As a bonus, it shares a space with its sister company, Cacao Prieto, so you can also sample some fine organic chocolate during your visit. Van Brunt Stillhouse Don’t leave Red Hook without paying a visit to Van Brunt Stillhouse, a distillery that’s been producing fine spirits in Brooklyn since 2012. Stop by on a Saturday and take a tour, which includes a tasting of four spirits and $10 off any bottle (we highly recommend the Single Malt). Stay for a cocktail at its charming onsite bar.

Brooklyn Kura Brooklyn’s Industry City is having a moment, and Brooklyn Kura’s sake distillery is one of the venue’s brightest stars. Its whole goal is to make sake more accessible to the American palate while honoring 1,000 years of Japanese brewing history. Stop into the taproom to sip on a sake flight, then snag a bottle to share with friends at home. Greenhook Ginsmiths There’s no shortage of great places to drink in Brooklyn’s Greenpoint neighborhood, but Greenhook Ginsmiths is not to be missed. During a Saturday tour, you can check out the facilities and get a taste of the distillery’s American Dry Gin, Beach Plum Gin Liqueur, and Old Tom Gin expressions.

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WHERE TO DRINK THE LOCALS IN BROOKLYN

BRAND PROFILE

The Ledge If you find yourself having a bite at Bushwick’s newest Italian spot, Gemelli, wander upstairs to rooftop bar The Ledge, a pink-washed paradise serving up 1970s California vibes. Try a cocktail like the Temple God (tequila, Huana Guanabana Liqueur, honey, lime, grapefruit, and mole bitters), or order a glass of wine from the excellent list.

BARS Clover Club Julie Reiner’s Clover Club has been around for more than a decade, and it’s still one of our favorite places to drink. The namesake cocktail is always a solid order, but the Communal Punches are a pro move if you arrive with a group. Don’t miss the happy hour (one of the best in Brooklyn) Monday through Friday, when cocktails and snacks are less than $10.

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Understudy DeKalb Market Hall is one of the best places to eat in Downtown Brooklyn, and now it’s also one of the best places to drink. The food hall’s speakeasy-style cocktail bar, Understudy, serves natural wine, Brooklyn-brewed beers, and signature cocktails that reflect the global flavors from neighboring food vendors.

Clinton Hall Located smack in the heart of Williamsburg, this rooftop beer garden is the place to go for great brews, refreshing cocktails and tasty bites like hot dogs and lobster rolls. Settle in for an afternoon of fun in the sun at one of Clinton Hall’s communal tables, and play a round of foosball or chess to keep you busy while you drink.

The Turk’s Inn Modeled after an iconic Wisconsin supper club, stepping into The Turk’s Inn is like leaving Bushwick and entering a dreamland. Take a seat around the ornate bar (the original from the 1940s) and order a Martini or the Wisconsin classic, a Brandy Old Fashioned. Explore the rooftop garden and attached music venue, Sultan Room, to make a night of it.

RESTAURANTS Hunky Dory This all-day restaurant and bar is quickly becoming a Crown Heights favorite for its affordable bites and sustainable cocktail program. Claire Sprouse is both the owner and mastermind behind the drink menu, which includes tasty options like the Golden Year, a bourbonbased Mai Tai that uses sunflower seed orgeat instead of the typical almond-based syrup. Bar Beau Walk through this street-facing coffee shop into the back room, and you’ll find Bar Beau, a chic restaurant and bar that serves excellent food and drinks. You can spring for an expertly made classic, like the Sazerac, or go for a signature drink. We’re fans of the Paisley Island, a mix of Japanese whisky, amaro, cucumber, coconut, cardamom, and chili.

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Mixing with Aged

Rum By Mathew Powers Photo by Alexa Bendeck @kitchenbyalexa

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or many, aged rum makes for the perfect alternative to whiskey or other dark liquors, especially during the cold months. But no matter the season, aged rums offer an abundance of enticing characteristics and refined flavors that help enhance an array of cocktails. Dos Maderas, a brand well-schooled in the art of aging rum, inherits an added touch of sophistication due to its dual Caribbean and Latin inspiration. The unique, versatile rum can benefit any bartender or budding home mixologist. While Dos Maderas produces several aged rums, Rafael Rodriguez, Director of Sales for the Americas and Canada for Bodegas Williams & Humbert, recommends Dos Maderas 5+3 as a great choice for mixing in cocktails because of its flavor profile and its quality can stand up in any cocktail. The 5+3 is aged for five years in Guyana and Barbados before spending three years in sherry casks (20-year-old Palo Cortado solera barrels). The result is a vibrant, eight-year-old rum abound in marzipan and hazelnut notes. The Dos Maderas 5+3 “acquires beautiful spice notes from oak aging in barrels that previously held

Dos Cortados sherry. The flavors and nuances of the Dos Maderas 5+3 are truly unique and add layer in classic and contemporary cocktails,” said Rodridguez. Meanwhile, the Dos Maderas 5+5 PX ages an additional two years in 20-year-old Pedro Ximenez casks. “The Pedro Ximenez casks impart an entirely different flavor profile filled with dates, figs, and even notes of tobacco and chocolate. While the flavor is more complex and rounded, the viscosity doesn’t increase by any great depth, which allows it to be mixed — though entirely beautiful on its own — easily without worry for a cloying heavy texture,” said Diana Novak, National Director of Craft Spirits Education at Palm Bay International. Of course, possessing an aged rum is only one half of the equation when concocting a fine

cocktail. Novak said,“I enjoy taking inspiration from classic cognac and brown spirit-based cocktails to craft a rum cocktail that delivers complexity and texture. It’s important to remember that the style of rum—agricole versus molasses—should be taken into consideration when building a cocktail. You want to create a rum cocktail that enhances the flavor profile, rather than hide it. The blend of rums, along with the solera cask finishing, provide a solid base flavor to explore.” Although the rum category is somewhat stagnating, the premium segment is growing. “Consumers are discovering beautiful rums and falling in love with the quality and the stories. It’s a great time to enjoy rum,” said Novak. And where there’s excellent rum, there are great cocktails.

Rum Exchange Liquid Productions: @liq_pro Jacques Bezuidenhout: @lovetequila Leo Degroff: @princecocktail INGREDIENTS

2 oz. Dos Maderas 5+5 1/4 oz. citrus scented chestnut honey 4 drops Bittered Sling Malagasy Chocolate Bitters Lemon Oil, Oloroso Sherry Soaked Yellow Raisins (for garnish) PREPARATION

Build all ingredients in a mixing glass; stir with ice and strain over fresh ice into a Old Fashioned or rocks glass. Garnish with a lemon twist CHILLEDMAGAZINE.COM

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RECIPES RECENTLY OPENED BRITISH HOTSPOT QUEENSYARD HAS LAUNCHED ITS FIRST SPECIALTY COCKTAIL MENU. HEAD BARTENDER JEREMY LE BLANCHE HAS CREATED A MENU OF MULTISENSORY EXPERIENCE DRINKS INSPIRED BY LEGENDS OF ART AND DESIGN ICONS SUCH AS YVES SAINT LAURENT, TOM FORD, VAN CLEEF. Photos courtesy of Queensyard

THE SECRET BY VAN CLEEF

Stemmed from the infinite visual delight of the Van Cleer and Arpels necklace collection INGREDIENTS 1 oz. Suntory Whisky Toki Ylang Ylang soda*  Heart lollipop in ice block (for garnish) Lemon peel (for garnish) PREPARATION *Ylang Ylang soda: Cook 4 bottles of London Essence Co. Grapefruit & Rosemary Tonic Water until there is no gas; add 40 drops of peach bitters (10 per bottle), 3.4 oz. peach liquor (.85 oz. per bottle) and 2 oz. white sugar, finish with 1 drop of ylang ylang oil and 2 drops of blue food coloring. **Black bottle garnish: combine 1 oz. cherry blossom bitters with 3 ⁄4 oz. house Chinato. Add 1 oz. of cherry blossom tea to Campari for one hour in cold temperature; double strain. Garnish with heart lollipop in ice block, and lemon peel squeezed on top of the glass. Place drink on LED coaster.

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THE TOBACCO VANILLE TOM FORD Inspired by Tom Ford’s new tobacco vanilla perfume and served with a leather handbag.

INGREDIENTS 1 1 ⁄2 oz. Woodford Reserve Bourbon  1 oz. Leither vanilla liqueur* 3 drops amber tincture** 0.2 oz. tobacco maple*** PREPARATION *Leather Vanilla liquor: Blend 6.76 oz. Xanath Vanilla, 2½ oz. Koko Kanu, 15 cacao blanc, and .17oz of tonka in a plastic bag. Cook the contents in a vacuum bag at 60 degrees for 30 minutes. **Amber tincture: Add amber wax to 1.7 oz. of Jim Beam Double Oak for 15 minutes. Take off the wax, and let it dry, and put back in the box. Bottle the bourbon in a black dropper. ***Tobacco maple: Add 5 tobacco leaves in a double strainer; place into a shaker. Burn until you see fire on the leaves and then pour in 1.7 oz. of tobacco. Repeat until amount is sufficient for MEP. To prebatch: Pour all ingredients into a plastic bag, vacuum and cook it for 30 minutes at 70 degrees. Then cool and store in the freezer. Garnish with cacao butter and gold spray, place in leather bag with tobacco perfume, and finish with hot water and dry ice.

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D.O.T.O (DREAM OF THE ORIENT) Evoked from YSL’s collection of kimono and Asian/Indian dresses.

INGREDIENTS 2 oz. aged gin-infused saffron and purple shiso*  1 oz. spicy kombucha** 1 ⁄2 oz. almond and plum liqueur*** 1 ⁄2 oz. gula melaka Half a lime squeezed PREPARATION *Aged gin-infused saffron and purple shiso: Add 2 mini bags of saffron and 3 pinches of purple shiso to a bottle of gin, Sous-vide the bag and let it cook for 30 minutes at 70 degrees with the thermal controller. Let it cool by adding crushed ice. **Spicy kombucha: Cook one bottle of kombucha until there is no gas. Add 1 bar spoon of wasabi, 2 barspoons of mint sauce, and 2 oz. of sugar; continue to cook until reduced. ***Almond and plum liqueur: Blend 6.76 oz. of plum liqueur for 150 amaretto in a shaker and bottle. Garnish with fennel, a cut ice block, horseradish, a fresh flower, and burning essence.

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YVRESSE BY YSL Named after the classic YSL perfume, this drink is infused with rum-infused salted caramel tea and champagne.

INGREDIENTS 1 1 â &#x201E;2 oz. rum-infused salted caramel tea* Champagne soda** (to top) PREPARATION Build in a gold Utopia rock glass with a mirror coaster. *Rum-infused salted caramel tea: Infuse rum with .3 oz. of salted caramel tea; double strain after 1 hour. **Champagne soda: Cook 6 oz. of champagne Moet & Chandon Champgne, 6 oz. of apple cider, 6 oz. of clear apple juice, 45 drops of vanilla bitters, and 2 oz. sugar; let it boil until there is no gas. Let it rest and add carbon dioxide.

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HOT SPOT

SPOTLIGHT

Italian Style Ignites New York Fabulous 10 CORSO COMO RESTAURANT & CAFÃ&#x2030;

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By Bryen Dunn

on the menu is the Aperol Spritz. Low in alcohol, pleasantly citrusy, and slightly bitter, it is a light and fresh aperitif that owes its flavors and aromas to sweet and bitter oranges, rhubarb, and gentian root. The Blood Orange Margarita is another crowd pleaser made with blood orange puree, fresh lime juice, agave nectar, Amaro Montenegro (replacing triple sec), and Hornitos Plata Blanco Tequila. Then there is the Vecchio Milano, a unique take on a classic Old Fashioned, made with Punch alla Fiamma Fantasia Liqueur, American bourbon, and Angostura bitters with a dash of sugar.

Originally founded in Milan back in 1990 by editor and publisher Carla Sozzani, 10 Corso Como’s newly opened sixth location in New York’s trendy Seaport District is a curated, experiential dining destination that combines fashion, food, and fine Italian cuisine with creative cocktails. Chef Jordan Frosolone prepares Mediterranean fare inspired by the traditional simplicity of homestyle Italian cooking. The rotating seasonal dining menu features a selection of straightforward and sophisticated dishes with fresh ingredients always in abundance. From light starters and salads to main course homemade pastas, dishes are prepared with top-quality seafood, meat, and local produce, as well as ingredients imported directly from artisanal producers in Italy. The most popular dishes on the menu are the bigoli cacio e pepe, and the classic spaghetti al Pomodoro. To accompany the meals is an extensive wine list that showcases over 100 whites, reds, dessert wines, and sparkling and vintage Champagnes that are sourced

from Italy and France, as well as from more local coastal producers in the United States. There’s also an impressive shelving of spirits, including a selection of vodka, gin, rum, and tequila, as well as more premium choices of aged whiskey, scotch, and cognac. The beverage program at 10 Corso Como is Italian heavy with an emphasis on giving people access to great wines at very reasonable prices. Another popular cocktail

American artist Kris Ruhs, who created 10 Corso Como’s unique visual identity almost 30 years ago with the first location in Milan and has designed all subsequent locations, has brought bold patterns and sleek accents to the New York location. Stainless steel dividers and glass tiles partition the space into intimate, circular dining areas, and an expansive wall of custom mirrored tiles line the back of the circular bar. Handpainted tables, translucent light fixtures, and intricate wall art all help to enhance the feeling of serenity amidst the hustle and bustle of Lower Manhattan.

200 Front St, New York, NY 10038 Corner of Beekman Street 212-265-9500 www.10corsocomo.nyc

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LAST CALL

CHILLIN’ WITH

JONATHAN TUCKER JONATHAN TUCKER IS ONE BUSY GUY. HE STARRED ON THE ACCLAIMED DRAMA SERIES KINGDOM (DURING WHICH HE SIMULTANEOUSLY JUGGLED STARZ’S CRITICS CHOICE-NOMINATED AMERICAN GODS) AND HAS SINCE TRANSITIONED INTO HBO’S EMMYNOMINATED WESTWORLD, AND ALSO REUNITED WITH HIS JUSTIFIED WRITERS FOR SEASON 2 OF FX’S SNOWFALL. BEYOND THAT, TUCKER STARS IN BEN AFFLECK AND MATT DAMON’S SHOWTIME DRAMA CITY ON A HILL OPPOSITE KEVIN BACON, AND IF THAT’S NOT ENOUGH TO KEEP HIM BUSY, HE ALSO ASSUMES A VILLAINOUS ROLE IN ELIZABETH BANKS’ CHARLIE’S ANGELS FILM REBOOT COMING THIS FALL. Photo by Benjo Arwas

DOWNTIME

The newspaper delivered to my front door, Muay Thai in East L.A., hot yoga down the street, a compelling book by my bed, walks with my dog around the neighborhood, and lying on the living room floor with my wife and our newborn twins. It’s all about getting smaller and smaller, drilling down into the things that make our hearts soar.

DINING OUT

Casual authentic restaurants that take pride in what they serve. For the past two years I’ve been profoundly inspired as an actor by a host of chefs around town and up north in San Francisco.

DRINK

Germany recently got me into a beer kick, and I came to alcohol first through a love of wine, but I’m a brown liquor guy and enjoy learning more about bourbon, whisky, scotch, and rye. My go-to, can’t-mess-it-up order is a Maker’s with a dash of soda water. Keep it simple stupid, unless you’re familiar with the bartender and the spot’s selections.

BARTENDING PAST

My father is Irish Catholic and I served him a drink every night starting the day I could walk!

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THE REASON AN OLD FASHIONED NEVER GOES OUT OF STYLE.

TOP SELLING GLUTEN-FREE SPIRIT 1

Source: (1) IRI, Total US Food & Drug 52wks ending 9/09/18, Top 25 Spirit Brands