Bartender Magazine Summer 2015

CELEBRATING

36 YEARS SERVING THE ON-PREMISE!

VOL 97, NO. 2, SUMMER 2015

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES BARTENDER “Hall of Fame” Feature Wine

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Mezzacorona Cliffhanger Vineyards

13 Feature Bartender Emily Collins, New York, New York

14 Brand Buzz

Clinton Vineyards Cassis

15 Tips From the Top BARTENDER® Magazine is going green!

If you are receiving BARTENDER® complimentary you can now provide us with your e-mail address and view the magazine in its entirety on bartender.com! Send your email address to barmag2@gmail.com and help BARTENDER® become more environmentally responsible today.

ROUTE TO: OWNER BAR MANAGER BARTENDER

Tom Maas, President, Agave Loco Brands, LLC

16-17 BACARDÍ Rum Bold New Pack Design

19 Bar Tricks by Sideshow Pete 20-21 Feature Bar Top Five Elevated Bars with a View

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BARTENDER MAGAZINE

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CELEBRATING

36 YEARS SERVING THE ON-PREMISE!

VOL 97, NO. 2, SUMMER 2015

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EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2015, Foley Publishing Corp. All rights reserved.

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CREATIVE

LAZY LAMBORN SUNDAY BRUNCH THE SOCIAL STIGMA 1 bottle Redd’s Apple Ale 2 shots Amaretto liqueur 8 oz. Arbor Mist Strawberry Wine 4-6 oz. Apple and Eve carrot-orange juice Handful ice In extra large mason jar, add all ingredients and stir well. Serve in small mason jars. Serves 2-4.

NANCI LAMBORN WOODSTOCK, GA

GINGER RENACIDA 1-1/2 oz. Vicio Mezcal 1 oz. Domaine de Canton Ginger Liqueur 1/2 oz. lemon or lime juice 1/2 oz. simple syrup Fresh ginger Candied ginger Dice fresh ginger and muddle in a tumbler. Pour Vicio Mezcal, Domaine de Canton liqueur, lemon juice and simple syrup into shaker and shake vigorously with ice. Strain and pour into tumbler over muddled ginger. Garnish with candied ginger.

RENATA CERTO-WARE BOSTON, MA

SCUTTLERS BRAWL 3/4 oz. Mozart Dark Chocolate Liqueur 3/4 oz. Kahlua 1/3 oz. Monin caramel syrup 1-1/2 oz. ale reduction 1-1/2 oz. apple juice Slice fresh ginger Pinch salt Add wet ingredients and ginger and salt to Boston glass. Add cubed ice and shake gently to silky foam head. Single strain into chilled mini pint glass.

Allow to set until there is a dark ale like bottom and creamy top. Garnish with crushed pistachios.

NATHAN FLANAGAN ROOM BAR MANCHESTER, MANCHESTER, UK

BIJOU VOLEUR 1-1/4 oz. Bastille 1789 3/4 oz. Cinzano sweet vermouth 3/4 oz. Green Chartreuse 1/4 oz. Aperol Stirred, flamed orange peel garnish.

D. FRIEDMAN PORT WASHINGTON, NY

1-1/2 oz. Bacardi Superior Rum 1/2 oz. Xante Pear & Cognac Liqueur 3-4 strawberries 1 oz. freshly squeezed lime juice 4/5 part vanilla syrup 1 fresh egg white Place the strawberries into cocktail shaker, and crush lightly using a muddler or bar spoon. Pour in the rest of the ingredients along with some ice cubes and shake. Fine strain the mixture into a chilled glass.

BACARDI.COM

HIPPIE HARVEST 1-1/2 oz. Tito's Handmade Vodka, infused with rosemary 3/4 oz. Paula's Texas Lemon 1/2 oz. apple syrup 1/2 oz. fresh grapefruit juice 2-3 oz. Argus Cidery Sparkling Hard Apple Cider Shake all ingredients except the cider with ice in a cocktail tin until chilled. Fine strain into an ice-filled cocktail glass or mason jar. Top with Argus Cidery Sparkling Hard Apple Cider. Garnish with a sprig of fresh rosemary.

JESSICA SANDERS AUSTIN, TEXAS

BUTTERED MONKEY 2 oz. RumChata 1 oz. Vanilla Vodka 1 oz. Banana Liqueur 1 oz. Buttershots Shake with ice. Strain into a glass. Enjoy!

RUMCHATA.COM

MICHELADA 12 oz. Bottle Negra Modelo Beer 3 oz. Clamato cocktail juice Kikkoman soy sauce Tajin chile powder Salt Juice of 1 large fresh lime Ice Salt the rim of a large, frosted glass with the coarse salt and Tajin. Fill the glass halfway with ice and then add the lime juice. Add dashes Kikkoman soy sauce, lime juice, salt, Clamato juice and top with Modelo. Garnish with a lime wedge.

TITO’S MEXICAN RESTAURANT SAN ANTONIO, TX

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SUMMER 2015

RUMCHATA FREEDOM BOTTLES Every bottle sold benefits the

The Lone Survivor Foundation restores, empowers, and renews hope for our wounded service members and their families through health, wellness, and therapeutic support.

RumChata. Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors.

13.75% alcohol by volume.

Bottled by Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

Send BARTENDER® your signature cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.

THE FOOTHILLS Domaine Tariquet Armagnac House Sweet Vermouth & Cynar Yellow Chartreuse ALDEN & HARLOW CAMBRIDGE, MA

TERRA 75 BLACK & BLUE MOJITO Bacardi Silver Bacardi Razz Blueberries Blackberries CANTINA BEACH AT THE RITZ CARLTON KEY BISCAYNE, FL

THE SUMMER WIND (Official drink of the Haskell) Vodka Triple Sec Sour Mix Fresh lime THE LADY’S SECRET CAFÉ MONMOUTH PARK RACETRACK OCEANPORT, NJ

New Holland Knickerbocker Gin Organic lavender simple syrup Hand-pressed lemon juice Sparkling wine TERRA GRAND RAPIDS, MI

COCO-CHATA 2​ ​oz. RumChata 1​ ​oz​.​ Gin 1/2 ​oz. ​Cinnamon Whiskey 1 ​spoon Chocolate Powder 1 egg white 1​ ​o​z. Half ​& Half 3 ​dashes Angostura​bitters​ Shake egg white with no ice. Add ice, half ​& half, spirits and liqueurs, and chocolate powder. Shake, strain into martini glass. For visual garnish and bouquet, apply three dashes of Angostura Bitters to completed cocktail and use a straw to spread over head.

HERI BRANDON, QUESA DALLAS, TX

MISSION MULE Hornitos tequila Canton ginger liqueur Pompelmo grapefruit soda Lime THE MISSION SCOTTSDALE, AZ

BAT’S CUP 2 oz. Bacardi Superior 1/3 oz. raspberry liqueur 1 oz. Lychee juice 3/4 oz. rosemary syrup Mixed berries Ginger KEYUR DHARKAR JW MARRIOT MARQUIS DUBAI 6

BARTENDER MAGAZINE

HANGMAN’S TEARS Smith & Cross Rum Punt e Mes China-China liqueur Lemon Orange Bitters ELYSIAN BAR SEATTLE, WA bartender.com

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SUMMER 2015

THERE IS ONLY ONE BARTENDER “Hall of Fame”

APPLICATION

BARTENDER

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“Hall of Fame”

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Inductees to the BARTENDER “Hall

of Fame” will be chosen by a select panel of judges designated by BARTENDER® Magazine. ®

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Age

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NOMITATED BY Your Name

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PLEASE SEND YOUR APPLICATION TO: BARTENDER® MAGAZINE, P.O. 157, Spring Lake, NJ 07762, Fax to 732-974-8289, email to barmag2@gmail.com or go to www.bartender.com, to our special section BARTENDER “Hall of Fame” ®

*Minimum 7 Years **Most Important: We are interested in bartenders who give back to their community.

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MEZZACORONA CLIFFHANGER VINEYARDS FROM THE DOLOMITES Reserve-Quality Pinot Grigio Like the name suggests, the new Cliffhanger Vineyards wines from Mezzacorona hail from tiny vineyard plots located on and around the steeply terraced granite-faced slopes and ledges of the Dolomite Mountains in Trentino, Italy. With strong roots that penetrate the cracks in the granite subsoil in search of water and nutrients, the vines produce grapes that result in reservequality Pinot Grigio.

Tasting Notes:

Cliffhanger Vineyards wines are structured and refined, elegant and brightly flavored. A unique terroir that boasts crisp air, a cool Adige Riverinfluenced microclimate, and melting glaciers provides depth and structure to the grapes; hand-harvesting of only the best grapes ensure they are delivered to the winery at optimum ripeness.

Bouquet:

“The Cliffhanger Vineyards style shows the passionate dedication of our farmers to cultivate grapes in extreme conditions,” explains winemaker Lucio Matricardi, PhD. “These grapes are concentrated berries that produce wines that reflect the character of the Trentino people: strong and gentle at the same time.”

Cliffhanger Vineyards Pinot Grigio (100% Pinot Grigio Trentino DOC; 13% ABV; $12.99)

A reserve-level quality Pinot Grigio with an established pedigree; hand-selected lots of “best of Vintage”

Color:

Slightly yellow with a hint of green hue Rich and complex with floreal and fruity notes

Flavor:

Aroma of ripe pear and chamomile, dry flowers, fresh melon and white peach; partial malolactic and touch of oak add depth, texture and length

Pairings:

Excellent to drink alone, but also an ideal accompaniment with appetizers, pasta with white ragu, both fried and grilled fish thanks to its generous fruit and body

Mezzacorona’s Cliffhanger Vineyards wines are available nationwide. For more information, visit Mezzacorona on Facebook at https://www.facebook.com/Mezzacorona and follow the brand on Twitter at @MezzacoronaWine.

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SUMMER 2015

THE SECRET TO THE PERFECT OLD-FASHIONED STARTS WITH A CLEAN GLASS.

Now Hobart has a solution that helps you bring out the best in your beverages.

The all-new Advansys™ LXGe glasswashers clean and sanitize glassware with no chemical residue, letting your drinks shine through. Your customers are in continual pursuit of the perfect glass—the beverage that becomes an experience. Now you can be sure in knowing that nothing stands in the way of your customers enjoying the pure taste and care you pour into every glass.

Explore the

LXGe glasswasher at www.hobartcorp.com/LXGe

Proud supporter of you.

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Protect your original cocktail!

Have you ever created an original drink only to have someone else take credit for it? Don’t let that happen to you! Protect your creation and have your original drink COCKTAILRIGHT®. BARTENDER® Magazine will now register and issue your COCKTAILRIGHT® for YOUR Original Drink Recipe. We will only issue ONE COCKTAILRIGHT® per recipe.

This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:

BARTENDER® Magazine Dept. C, PO Box 157, Spring Lake, NJ 07762 To order online, go to www.bartender.com If your recipe has already been COCKTAILRIGHT®, your money will be refunded.

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M

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Joe Comfort

BLTea

1/2 oz. Jim Beam 1/2 oz. Jack Daniels 1/2 oz. Amaretto Make in shot glass.

1 oz. Bourbon Lime juice dash ​Tea unsweetened splash​ Serve as a shot.

JOE FREDERICKS/MEIGAN W. THREE RIVERS, MI

JACKIE FOLEY SPRING LAKE, NJ

Loco Ono

Dirty Princess

1-1/2 oz. Agave Loco Pepper Cured Tequila Kirin or Sapporo beer Shoot the Agave Loco, chase with Japanese beer.

1 oz. Don Julio Silver Tequila 1 oz. watermelon puree (or watermelon schnapps) 1/2 oz. cranberry juice 1/2 oz. sweet and sour mix Combine in tin, shake, and pour in shot glass.

BARTENDER 2015 CALENDAR (MAY), BARTENDER.COM / MIXOLOGIST.COM

Blueberry Pie 1/2 oz. Bailey’s Irish Cream 1 oz. Licor 43 1 oz. blueberry vodka 1 splash Cream Shake ingredients in a cocktail shaker with ice. Strain into glasses. Makes 2.

CAROLYN DRAPER

Birthday Cake 1 oz. Tito’s Handmade Vodka 1/2 oz. Frangelico hazelnut liqueur 1 slice lemon Sugar Run lemon slice around edge of shot glass. Dip edge of the glass and lemon in sugar. Combine Frangelico and vodka in shot glass. Take the shot, bite the lemon, experience the magic!

SARAH JAMES SOUSVIDELY.COM

JUAN ROBLEDO HOUSTON, TX

Little Red Corvette 1/4 oz. Aperol 3/4 oz. orange vodka 1/4 oz. fresh lemon juice 1/4 oz. simple syrup Combine all ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a shot glass.

KIM HAASARUD PHOENIX, AZ

8 Second Ride 1/2 oz. 8 Seconds Honey Cinnamon Whiskey 1/4 oz. O’Reilly’s White Chocolate top White Crème de Cacao Combine and serve in shot glass.

ANITA JESSER ANITA’S BUCK N BAR KIMBERLY, ID

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For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years.

BEST IRISH DRINKS: $14.95

GIRLS’ NIGHT: $10.95

X-RATED DRINKS: $10.95

The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

Ray Foley is the ultimate authority on bartending.

He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.

Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.

Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home.

With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!

THE VODKA 1000: $19.99

THE TEQUILA 1000: $16.99

BARTENDING FOR DUMMIES: $18.99

RUNNING A BAR FOR DUMMIES: $22.99

GOD LOVES GOLFERS BEST: $12.99

SKINNY COCKTAILS: $6.99

God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle the funny bone of any avid duffer. A perfect gift or self-purchase for the golf fan in your life!

More than 250 Tasty Low-Cal Cocktail Options.

There’s nothing better than letting loose with friends and a few drinks, but whether you’re planning on kicking back after a hectic day or glamming it up for a night out, the last thing you want to do is obsess about calories.

THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99

THE ULTIMATE LITTLE MARTINI BOOK: $17.99

Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.

Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.

The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.

The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.

BOOKS YOU NEED TO READ

5th Edition This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.

Credit card orders phone: 1-800-46-DRINK (9:00 a.m.-9:00 p.m. M-F, EST only.) Or send check or money order to: BARTENDER® P.O. Box 157, Spring Lake, NJ 07762. (Extra shipping fee will be charged for Canadian & foreign customers). www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com.

ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE

BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99 The best bar jokes you can’ve never remembered!

From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”

2nd Edition If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started.

You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!

WE ACCEPT THE FOLLOWING CARDS:

BARTENDER® MAGAZINE is proud to present our Feature Bartender from New York, New York

Emily started her bartending career twelve years ago in Connecticut. She then moved to New York City and has been working in high-end restaurants and hotels throughout the city for the past seven years. Like a healthy amount of people in the NYC service industry, Emily started bartending so she could work alongside following her lifelong passion in the dance and theatre world. Throughout the past few years of bartending Emily’s passion for the hospitality industry grew immensely.

She settled into full time both feeling content in her choice to focus on this and enthusiastic about the good work she can do while leaving her mark in an ever changing landscape. She truly found her niche even more so when she started to work in mixology bars with higher-end clientele, challenged to consistently perform expectation raising service.

First the Setai Hotel, then to the reopening of the Loews Regency, Emily has

now found her home in the brand new exquisite Baccarat Hotel & Resorts in midtown across from the MoMa. This flagship hotel brings 250 years of history from France to the city showcasing the craft and perfection of the Baccarat crystal while translating both of those elements into the hospitality industry, on a level not yet discovered nor reached by its neighboring competitors. Here, at the Baccarat, Emily is most inspired by the “classic” nature that the hotelier’s vision has implemented in their drinking experience. Midtown is often a bastion of complicated, overpriced cocktails for the sake of being complicated resulting in “fruity this, fruity that” or “let me add a touch of alcohol to your glass of strawberry peach mango puree.” Here you will find a menu complete with spiritforward based, elegant cocktails enjoyable in any era. While Baccarat’s price tag is commiserate with its experience level, you can be assured that every sip is both worth and forgetting about the pennies.

SUMMER 2015

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With painstakingly crafted over time, now seemingly effortless skill, Emily constantly strives to find the optimal balance between producing the perfect cocktail suited towards each guest's desire and making sure that everyone feels at home while sitting at her bar. She accomplished this through her outgoing, kind and professional personality. After all, even the most beautifully crafted cocktail can turn bitter in the palates of those partaking if they do not care for the attitude of person who presented it to them. A joke and unforced smile are often the best garnish.

Setting high standards for herself, she is always aspiring, with an ambitious mind, to continue learning from other top mentors in the business as well as her past and present coworkers.

Her favorite go-to drink? Depending on where she is, a true old 'Old Fashioned', a glass of Bordeaux/Cab or simply a Belgium Ale with a side of Rye neat.

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CLINTON VINEYARDS CASSIS While many American-made Cassis products display an extreme sweetness, our Clinton Vineyards Cassis echoes the black currant wines of France which are decidedly less syrupy and less sweet. The black currant fruit that we use in our award-winning Cassis is sourced exclusively from local Hudson Valley farmers.

Connoisseurs from all over America have lavished praise on our singular Cassis. We are especially proud that we have found

favor with French expatriates, who consider our domesticallyproduced Cassis to have the authentic richness, smoothness and body of their Gallic counterparts. In fact, Manhattan's venerable Upper East Side French restaurant Quatorze Bis serves our Cassis both as an aperitif, an after-dinner wine and as the perfect dessert complement. They splash it over the bistro's blood orange sorbets, as well as their vanilla ice cream.

GOLD MEDAL WINNER Los Angeles, International Wine Competition.

Best in class.

Our acclaimed Cassis is the only domestically-produced black currant wine to earn gold medals in international competition. This wine is sweet and tart, full-bodied and complex. Combine it with our Seyval Blanc for a Kir, or add to our Jubilee or Seyval Naturel for a Kir Royale. Both are ideal beforedinner drinks, whether in France or stateside.

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OUR FAVORITE CASSIS COCKTAIL RECIPE: Start with cracked ice, add vodka and Clinton Vineyards Cassis to taste. Top off with a good squeeze of lime, and then rub a bit around the rim of the glass.

Alternately: Add it to our Seyval Blanc for a Kir or Seyval Naturel (champagne) for Kir Royale. A nice libation after dinner, with or without dessert, in a small glass either at room temperature or chilled. Once the Cassis is open, keep in refrigerator where it will last for 6-8 months. When the decorative bottle is empty, you can use it for your favorite olive oil or balsamic vinegar.

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SUMMER 2015

Tom Maas’s career in the distilled spirits industry dates back to when he was an eleven year-old traveling with his father who built and worked on distilleries around the world. It was then that Tom helped make his first batch of whisky while visiting one of the distilleries his father was constructing. That moment instilled in him a desire to work in the liquor business.

As a result of this early exposure to the production side of the business and his various marketing roles at Jack Daniels, Canadian Club and Jim Beam, Tom developed a passion for creating new product ventures. Before this new venture he has been integrally involved in 9 new liquor products in the last 25 years that reached annual sales of at least $25 million.

Tom started Agave Loco Brands in 2005 after retiring from Beam, with the critically TOM MAAS acclaimed Agave Loco Pepper Cured Tequila. During this time, Tom was also working President, Agave Loc o Brands, LLC on a non-alcoholic RTD horchata beverage for U.S. distribution. With his creative juices in high gear, and his expert palate for spirits, it struck him that he could combine the delicious flavor of his horchata with rum – and the award winning RumChata was born.

Since its introduction to the market in 2009, RumChata has seen sales results and accolades like no other distilled spirit has experienced. In 2014, more than 500,000 cases of RumChata were sold – a mark rarely achieved even by the large liquor conglomerates in such a short time for a new distilled spirits brand, especially for a very small startup company within the business.

What feedback have you received from bartenders using/pouring RumChata?

A bartender we met at a trade show in 2011 coined the phrase “RumChata is the bartenders best friend,” and we think that says it all. The ease of mixability allows bartenders to use their creativity along with recipes we supply to create unique and flavorful drink experiences for their customers. RumChata is great straight as a shot or on the rocks, but deliciously crosses over to be a great mixer with multiple product types – including bourbon, rum, vodka, bitters, liqueurs and coffee served hot or cold. Drinks such as the Tiramasu Martini and Salted Caramel Martini are popular selections at white tablecloth restaurants while cereal shooters such as Loopy Fruits and Cinnamon Toast are being ordered at bars.

What tips can you offer bartenders to help move product?

First of all, make RumChata visible to patrons by putting it on the back bar and you will sell more RumChata. In fact, our recent consumer research found that "2/3 of people that are aware of RumChata will try it.” RumChata does not have to be stored in the cooler after opening. It is shelf stable and noted on the back label that “No refrigeration necessary.” Second, if you do keep it in the cooler because it is easier to pour a chilled shot, then place a 3 liter bottle or and empty liter bottle on the back bar to create

SUMMER 2015

the impulse sale with the RumChata consumer. Its very simple “ If a customer sees RumChata they will order it, and that is an extra sale for any bar. If you hide it in the cooler you will sell less and profit less.

Does RumChata work with bartenders to create new cocktails?

Absolutely. Since RumChata has quickly risen to “call brand” status with fans asking bartenders for RumChata by name or simply asking for Chata, bartenders are constantly looking for new and unique ways to serve a RumChata cocktail. Our mixologist constantly looks for new items and suggestions from our social media fans and is always using that inspiration to create new drink recipes. We know that if we continue to show bartenders new and unique ways to drink RumChata they will do the rest. We currently have more than 150 drink recipes on our website and app and are updating both monthly with new drinks and ideas.

Do you think RumChata skews toward any particular type of consumer?

We are popular with people from 21-80. Our core consumer groups range from LDA-30 male shot drinkers to LDA-50 yr old women who love to sip RumChata and relax.

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ABOUT BACARDÍ RUM - THE WORLD’S MOST AWARDED RUM In 1862, in the city of Santiago de Cuba, founder Don Facundo Bacardí Massó created a light-bodied rum with a particularly smooth taste that revolutionized the spirits industry. The unique taste of BACARDÍ rum inspired cocktail pioneers to invent some of the world’s most famous recipes including the BACARDÍ Mojito, the BACARDÍ Daiquirí, the BACARDÍ Cuba Libre, the BACARDÍ Piña Colada and the BACARDÍ Presidente. BACARDÍ is the world’s most awarded rum, with more than 600 awards for quality, taste and innovation. www.bacardi.com LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2015. BACARDI, THE BAT DEVICE AND ITS TRADE DRESSES ARE TRADEMARKS OF BACARDI AND COMPANY LIMITED. BACARDI U.S.A., INC. CORAL GABLES, FL. RUM- 40% ALC. BY VOL.

Celebrating its 153rd anniversary this year, BACARDÍ rum announces the first packaging update to the world’s number one selling rum in more than a decade. Heavily influenced by Art Deco style, the new bottle design reflects the brands unique heritage and provenance, although its timeless quality ensures it looks just as good in some of the world’s finest bars today as it did in the 1920’s.

As the Maestros de Ron (master blenders) who age and blend BACARDÍ rums know, it’s the details that matter. Designed in consultation with some of the world’s leading bartenders, it has been created to ensure it is well balanced in order to produce the perfect pour. It is taller, slimmer and more cylindrical, with proud shoulders reminiscent of the more classic style of bottles.

It is also packed with finely crafted touches. The iconic BACARDÍ bat logo, representing good fortune, good health and family unity, was inspired by hand-drawn Bacardi bat designs from the early 1900s.

It crowns a label of hand-cut fonts inspired by those adorning the Art Deco El Edificio Bacardi, the brand’s former sales office and iconic bar in Havana, Cuba. Each new bottle from the portfolio of light and dark rums also features its own unique printers ornament, a brief story from the Bacardi family’s history and a simple taste description and drinks serve on the back. In addition, all paper labels are made from recycled cane fiber, a byproduct of rum making.

Dmitry Ivanov, Chief Marketing Officer of Bacardi and President of Bacardi Global Brands, says, “Our goal with the new pack design was to cement the extraordinary BACARDÍ heritage into the hearts and minds of today’s consumer by connecting it with the human passion, untameable spirit and fine craftsmanship that goes into every bottle. It looks contemporary, but with a strong heritage feel, and we look forward to seeing it in bars and in the hands of consumers around the world.”

The re-designed presentation of the portfolio of BACARDÍ rums has been through several creative processes with painstaking research into The Bacardi Archive. Its launch, on the brand’s ‘Founder’s Day,’ which marks the birth of the family-run business, is accompanied by a film that brings to life the meticulous production process and relentless passion behind the making of BACARDÍ rum. The movie features BACARDÍ Maestro de Ron Juan Piñera, wellknown New York bartender Steve Schneider and is soundtracked by DJ/Producer Hudson Mohawke.

Due to the exile from Cuba, BACARDÍ rum is currently produced in various other locations, mainly in Puerto Rico and Mexico, with the same methods first pioneered by founder Don Facundo Bacardí Massó, using the special Bacardi yeast, lightly charred American white oak barrels and a secret combination of charcoals to filter the rum. The unique flavor profile of BACARDÍ rum has remained unchanged since 1862, and this special craftsmanship and history is celebrated in the new bottle design.

More than 150 years of heritage and awards adorn the pack: the Royal Spanish coat of arms awarded for quality in 1888, a selection of medals won since 1862 (BACARDÍ rum is the most awarded spirit in the world) and the signature of Don Facundo Bacardí Massó, the founder of the company, that remains family owned since 1862.

SUMMER 2015

The new pack is available now. For more information on ‘BACARDÍ Untameable Since 1862’, BACARDÍ rum and cocktail recipes, visit bacardi.com. To view the film, visit http://youtu.be/VPGyuJyKXhc.

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“The most important things to do in the world are to get something to eat, something to drink, and somebody to love you.”

– Brendan Francis Behan

“I always wake up at the crack of ice.”

– Joe E. Lewis

“Time is never wasted when you’re wasted at the time.”

– Catherine Zandonella, Princeton “I’m supposed to be repairing the lawn mower,” a patron said to the bartender. “Then what are you doing here?”

“I told my wife I needed a screwdriver.”

“If life is a waste of time, and time is a waste of life, then let’s all get wasted together and have the time of our lives.”

Wife: “What did you get drunk for in the first place?”

Husband: “I didn’t get drunk in the first place, I got drunk in the last place.”

– Armand’s Pizza, Washington DC

“Keep your head cool and your feet warm, and a glass of good whiskey will do you no harm.”

A drunk staggered into a bar shouting, “Happy New Year, Happy New Year everybody!” The guy closest to him said, “You idiot, it’s the middle of August.” The bewildered drunk looked at him and said, “My God, my wife will kill me! I’ve never been home this late before.”

– Sir Walter Scott

The local drunk in a small town staggered out of a bar, gazing around in a befuddled manner. He spotted the town’s only taxicab in front of the bar and climbed in.

“Take me to Malloy’s Place, driver,” he said. “Buddy, you’re in front of Malloy’s Place now,” replied the driver. “Okay, mac,” said the drunk as he staggered out of the cab.

“But the next time, don’t drive so damn fast!”

The sun-baked cowboy swaggered into the saloon and through parched lips ordered the bartender to give his horse a bucket of his best whiskey. “And what’ll you have stranger?” asked the bartender. “Nothin’,” shot back the dusty cowboy, “I’m drivin’!”

“Live in each season as it passes; breathe the air, drink the drink, taste the fruit and resign yourself to the influences of each.”

– Henry David Thoreau

Jokes & Quotes from: Beer is the Answer by Ray Foley 18

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SUMMER 2015

SUMMER 2015

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TOP FIVE ELEVATED BARS WITH A VIEW

After a long winter, warm weather is finally upon us and that means it’s time to start enjoying a summer cocktail at your favorite rooftop bar.

Whether you’re looking to book a weekend away or planning a night on the town, Hilton has a number of elevated bars that offer some serious views and the cocktails to back them up. Check them out.

Loopy Doopy Rooftop Bar – Conrad New York This chic terrace bar, open April through October, offers stunning views of the Statue of Liberty and New York Harbor. Enjoy an array of signature cocktails from 16 stories above street level.

Drink to order when you get there: Proscecco and Icepop.

8 Up Elevated Drinkery & Kitchen – Hilton Garden Inn Louisville Downtown A dazzling outdoor and indoor experience offering unparalleled views of Downtown Louisville. 8UP offers a myriad of experiences designed to please the sophisticated palates and celebrate the spirit of fun that is Louisville. The patio is open from April to October.

Drink to order when you get there: Elevated Julep

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SUMMER 2015

Sunset Terrace – DoubleTree

by Hilton Hotel El Paso Downtown Located on the 7th floor of the hotel, Sunset Terrace offers Mediterranean-influenced design with cabana beverage service. The picturesque backdrop of the city is sure to set the stage for the perfect evening. Sunset Terrace is open year-round.

Drink to order when you get there: Frozen Margarita

Three Sixty Rooftop Bar – Hilton St. Louis at the Ballpark Sitting 400 feet above downtown with a bird’s eye view of the Cardinals stadium, this rooftop bar and restaurant offers 360 degree vantage points of St. Louis landmarks, including Busch Stadium, the Gateway Arch, and Mississippi River. The patio is open April to October.

Drink to order when you get there: Trust Me, I can Dance

The Rooftop Bar at the Roosevelt – The Roosevelt New Orleans Open April to October, The Rooftop Bar at the Roosevelt is the perfect place to escape the hustle of downtown New Orleans. Snack on freshly prepared light meals and sip on refreshing drinks at this open-air bar without having to interrupt your sunbathing.

Drink to order when you get there: Sazerac Cocktail

SUMMER 2015

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21

CACTUS COLADA

TASTE OF THE TROPICS

2 oz. COCO LOPEZ REAL CREAM OF COCONUT 1-1/4 oz. tequila 3/4 oz. melon-flavored liqueur 1 oz. orange juice 1 oz. pineapple juice 1/2 oz. grenadine 2 cups ice ®

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. light rum 6 oz. pineapple juice 1-1/2 cups crushed strawberries or purée 1 whole strawberry 1-1/2 cups ice

Place half cup of crushed strawberries on bottom of chilled wine glass. Gently swirl around sides of the glass. Combine liquid ingredients and remaining cup of crushed strawberries in blender. Add ice and blend until smooth. Pour into glass and garnish with whole strawberry.

Combine ingredients and blend for 60 seconds. Garnish with pineapple.

LAVENDER LADY 3/4 oz. COCO LOPEZ® LITE 1 oz. white rum 1 oz. raspberry liqueur 2 oz. cream 1 scoop ice cream 1 scoop ice

COCOJITO

Combine ingredients, blend well, and pour into a margarita glass. Garnish with shaved dark chocolate and whipped cream.

WHITECAP MARGARITA

3-1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. white rum 1-1/2 limes, rind removed 2 cups ice 5 sprigs fresh mint leaves Blend COCO LOPEZ®, rum, limes, ice, and mint leaves together until smooth. Pour into glass and garnish with mint sprig and lime wedge as desired.

COCO CREAMSICLE

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. blanco tequila 3 tbsp. fresh lime juice 1 cup ice

1 oz. COCO LOPEZ® LITE 1 oz. orange juice 1 oz. whipped cream vodka 1 scoop orange sherbet

Combine ingredients and blend until smooth. Serve in a margarita glass.

Combine ingredients and blend until smooth. Garnish with orange wheel.

PIÑA COLAVA

BUSHWACKER

1 oz. COCO LOPEZ® LITE 1 oz. raspberry rum 2 oz. pineapple juice Blend with ice. Prepare glass by pouring in small amount of raspberry purée, being sure to hit the sides of the glass. Pour in blended ingredients.

2 oz. COCO LOPEZ® LITE 1/2 oz. dark rum 1/2 oz. dark crème de cacao 1 oz. coffee liqueur 2 oz. milk 1 cup ice Combine ingredients and blend until smooth.

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it's naturally good!

Coco Lopez速 Real Cream of Coconut or 速 Coco Lopez Lite with 40% less fat

Coco Lopez, Inc. | Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

Tea Cocktails

A Mixologist’s Guide to Legendary Tea-Infused Cocktails

By Abigail R. Gehring Skyhorse Publishing www.skyhorsepublishing.com $19.99 In classy bars and cocktail lounges across America, tea is making a big splash. Absolut has launched a line of tea-infused vodka, companies such as Owl’s Brew are springing up with teas crafted specifically as cocktail mixers, and foodie magazines such as Saveur and Food & Wine are featuring hot chai toddies and gin-spiked iced teas. Here organic tea company Teatulia partners with Gehring to provide a stunning collection of hot and cold tea cocktail recipes sure to impress any mixologist or tea lover. Learn how to balance the unique flavors of herbal and black teas with just the right spirits to create drinks such as Rooibos Berry Daiquiri, Lemongrass mojito, Chai white Russian, and many more!

Teatulia brings to the book the same passion they bring to their teas, which are grown in a single USDA-certified organic garden in northern Bangladesh and sold across the United States and Canada. With beautiful photographs and easy-tofollow instructions, this is the perfect gift for the bartender, budding mixologist, or tea enthusiast in your life.

Infuse

Oil, Spirit, Water

By Eric Prum & Josh Williams Clarkson Potter Publishing www.penguinrandomhouse.com $25.00 From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.

Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.

In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago.

With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.

Shakespeare, Not Stirred Cocktails for Your Everyday Dramas

By Caroline Bicks, PhD & Michelle Ephraim, PhD Perigree Books www.penguinrandomhouse.com $17.00 Shakespeare, Not Stirred is a cocktail book that brings a Shakespeare-inspired twist to life’s everyday highs and lows. The thirty-four original drinks and twenty-eight hors d’oeuvres recipes each highlight a particular Shakespearean character or theme through which the authors riff on a specific everyday problem—some comic, some tragic, but all of them Shakespearean to the core.

Feeling paranoid about your power-hungry colleagues? Whip up Julius Caesar’s “Et Tu, Brut” Champagne Cocktail and you’ll forget about getting stabbed in the back. Stressed out by your unambitious husband? Our Lady Macbeth’s G-Spot guarantees some happy “me time.”

Each drink is matched with hors d’oeuvres, dubbed “Savory Matters,” that follow the same formula, such as Falstaff’s Paunch Sliders and Macbeth’s Crushed Nuts.

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Think you know? bartender.com mixologist.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit the new sites today!

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WE ACCEPT THE FOLLOWING CARDS:

BAROSCOPES

by Madame Vena CAPRICORN

DECEMBER 22- JANUARY 19 Take better care of yourself this summer! Prospects regarding finances are looking good – take that to the bank after enjoying a BLACKBERRY SAGE SMASH.

CANCER

BLACKBERRY SAGE SMASH

FLOWERED MARGARITA

Muddle blackberry, sage, & sugar. Add Agave Loco, grapefruit juice & crushed ice. Shake and pour. Garnish with sage and serve.

Rub a slice of lime around the rim of a margarita glass or tumbler and dip into coarse sea salt. Fill with ice. Combine Agave Loco, St. Germain and lime juice in an ice-filled cocktail shaker and shake. Strain into prepared glass.

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. grapefruit juice 3 large blackberries 8 sage leaves 2 cane sugar cubes

AQUARIUS

JANUARY 20- FEBRUARY 18 Romance heats up this summer. Take a trip to bring it up a notch. Lift your “spirits” while sipping a RED CHILE MARGARITA.

RED CHILE MARGARITA

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 slices muddled red peppers 3/4 oz. Cointreau 1/2 oz. lime juice 1/2 oz. simple syrup Pinch of cilantro

JUNE 21- JULY 22 This summer you’ll find a new enthusiasm for that project you’ve been putting off. Bust a move! Muddle over while sipping a FLOWERED MARGARITA. 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1-1/2 oz. St. Germain Elderflower Liqueur 1/2 oz. fresh squeezed lime juice Coarse sea salt Blood orange peel for garnish

LEO

JULY 23-AUGUST 22 Your love life will be shakin’ this summer, woot-woot! Enjoy your good fortune of the season. Smile while enjoying a LOCO LIME SPRITZER.

LOCO LIME SPRITZER

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Lime soda Sparkling water Cucumber slices and rosemary to garnish

Combine all ingredients in shaker, shake and pour into glass filled with ice.

Garnish with a slice of red pepper.

Use sanding sugar to rim your glass. Pour Agave Loco over ice. Top with lime soda and sparkling water. Garnish with cucumber slices and rosemary sprigs.

PISCES

VIRGO

EL DIABLO

LOCO LEMONADE

FEBRUARY 19- MARCH 20 Your outstanding hard work will be noticed and rewarded this summer. Your good fortune stays throughout the season. Rejoice while sipping an EL DIABLO. 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. pomegranate juice 1 oz. agave syrup 1/2 key lime, juiced 6 blackberries, divided 2 sage leaves Muddle two blackberries and drop into glass. In cocktail shaker, muddle 4 blackberries, sage leaves, and Agave Loco. Add a handful of ice cubes to the shaker then pour in pomegranate juice, agave syrup and lime juice. Shake well, strain and pour into glass with muddled blackberries. Garnish with a lime wedge.

ARIES

MARCH 21- APRIL 19 This summer responsibilities at home and work keep you busy.

Sneak away with your significant other if you can. Contemplate while enjoying a SPICY SUNRISE.

SPICY SUNRISE

1 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. triple sec Juice of 3 clementines Clementine wedge for garnish Pinch of cayenne pepper Salt Moisten the glass rim with clementine juice. Combine cayenne pepper and salt in plate. Turn the glass over onto the plate and coat the rim. Pour juice, triple sec, and Agave Loco into a shaker. Shake well and pour over ice. Garnish with clementine wedge.

TAURUS

APRIL 20- MAY 20 This summer new opportunities await you. Take a reckless adventure with friends. Giggle while sipping a PALOMAGAVE.

PALOMAGAVE

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 6 oz. grapefruit soda 1/2 oz. lime juice Salt for rimming Rim glass with salt. Fill glass with ice and add Agave Loco and lime juice. Top off with grapefruit soda.

GEMINI

MAY 21- JUNE 21 Socializing will be your jam. Doing so will strengthen your career.

Summer just got a lot hotter for you. Cool down while enjoying a BRAVE BULLFIGHTER.

BRAVE BULLFIGHTER

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. coffee liqueur Pour Agave Loco into glass with ice cubes. Add coffee liqueur. Swirl glass gently a few times to lightly mix ingredients before serving.

AUGUST 23-SEPTEMBER 22 Don’t expect much romantically this summer. On a brighter note, your career will reach a new high. Chill out while you can sipping a LOCO LEMONADE. 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1-1/2 oz. lemon juice 1 oz. triple sec Sea salt Rub the rim of glass with lemon slice. Swirl the rim through a small pile of sea salt. Put the lemon juice, Agave Loco, and triple sec in a cocktail shaker, add ice and shake. Strain the cocktail into the glass and enjoy.

LIBRA

SEPTEMBER 23- OCTOBER 22 This summer look forward to a lengthy partnership in work or your love life. Perhaps you’ll hit the exacta and get both! Smile while enjoying an CRAZY FRUIT FIZZ.

CRAZY FRUIT FIZZ

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 fresh strawberries Juice of 1 orange Juice of half lemon & half lime 1/2 tbsp cane sugar & agave syrup Sparkling water Muddle strawberries and sugar in a glass jar. Stir in orange, lemon and lime juices. Add agave syrup. Strain mixture. Add ice to a tall glass, pour in the strawberry juice, Agave Loco and top off with sparkling water. Stir and enjoy!

SCORPIO

OCTOBER 23- NOVEMBER 21 You will be the recipient of good news this summer. It will come with some ca$h! We know it’s burning a hole in your pocket! Go easy while sipping a DULCE DE AGAVE.

DULCE DE AGAVE

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. Cognac 1 oz. orange liqueur 1/2 oz. lime juice 1 tbsp agave nectar Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with a lemon wedge.

SAGITTARIUS NOVEMBER 22- DECEMBER 21 You’ll need a united front to deal with someone from your past. Not to worry, you’ll be walking on sunshine this summer. Strut your stuff, and enjoy a LOCO TORONJA. LOCO TORONJA

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. grapefruit juice 1 tbsp grenadine 1/2 oz. triple sec 3/4 cup of ice Pour the ingredients into a blender and blend. Pour into a chilled sour glass.

S E R V I C E

B A R

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Exclusive offer only from BARTENDER速 Magazine... personally signed posters by the late LeRoy Neiman GIRL JOCKEY ( 20" W x 27-7/8" H) Unsigned poster $48.00 Personally signed poster $175.00

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DO YOU HAVE WHAT IT TAKES? The next BARTENDER® is the Fall/Winter issue:

We need your best caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

BARTENDER FOCUS ON BROWN GOODS FALL FLAVORINGS FOR COCKTAILS GLASSWARE SNACK BAR •••••

Email to barmag2@gmail.com, see bartender.com / mixologist.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762

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••••• Remember, always keep these coming:

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES

The winner will be announced in the next issue.

THE WINNING CAPTION FROM OUR LAST ISSUE

•••••

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"Not a big, sandy hourglass, a brandy sour in a glass!"

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"8 pina coladas, 1 blender" Michael French

TO OUR WHISTLING BARTENDERS:

AND THE SEVERAL WE RECEIVED:

"He's on his employer mandated whistle break!" "So... how much longer 'til happy hour?"

Willy O'Sullivan "We get it, it's last call."

"I suppose that ain't Dixie he's whistling."

"Must be happy hour..."

Tuesday Moon

"Whistling on your time, just how I like it."

Mark Medina

32

Thank you to the 237 others who entered. Try this issue’s contest!

BARTENDER MAGAZINE

bartender.com

mixologist.com

SUMMER 2015

WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS

PTS

2015

The Perfect Negroni

©2015 Palm Bay® Spirits, Boca Raton, FL

Equal Parts: Vermouth Cinzano Rosso Campari London Dry Gin

250-YEAR TRADITION

OF

EXCELLENCE

Once regarded as just an ingredient, the right vermouth can make or break your cocktail. Reach for the brand that has been raising the bar since before the cocktail was born – Cinzano Vermouth. www.cinzano.com

PalmBay.com