CHILLED RAISE YOUR SPIRITS
SAMMY HAGAR & ADAM LEVINE INTRODUCE THE WORLD'S FIRST MEZQUILA, SANTO MEZQUILA
SPECIAL FEATURE TALES OF THE COCKTAIL CELEBRATES
THE PREMIUMIZATION OF RUM
SHOUT OUT TO THE
CHILLED 100 AMBASSADORS
THE SPIRIT OF PERU
SET THE BAR
HIGHER MADE WITH OVER
150 YEARS OF CRAFTSMANSHIP
BACARDÍ® 8 Años rum is made from a selection of reserve rums, barrel-aged for a minimum of 8 years. This golden sipping rum is perfect on its own or as the base for cocktails like the Rum Old Fashioned.
LIVE PASSIONATELY. DRINK RESPONSIBLY.
©2017. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.
LOOKING TO EXPERIENCE
THE APERITIVO HOUR?
VOLUME 10 - ISSUE 3
Pisco, The Spirit of Peru
Celebrate 15 Years with Tales of the Cocktail
Quest for the Best Fever-Tree
Sammy Hagar and Adam Levine Introduce a New Spirits Category
Movinâ€™ On Up
The Premiumization of Rum
The Evolution of Vodka A Bright Future
Behind the Bar
One-Stop Shopping for Bartenders
Chilled 100 Ambassadors
RESPECT THE DRINK
A great cocktail demands superior ingredients. Cinzano Vermouth has been at the heart of the world’s greatest drinks
©2017 Palm Bay International, Boca Raton, FL
for more than 250 years.
www.cinzano.com ENJOY RESPONSIBLY.
VOLUME 10 - ISSUE 3
departments Editor’s Note
10 A Message from Rachel Kling
12 Cool Products - Stuff You Need to Know About 14 Cool Bottles - Dynamic Duos 16 How to - Batch Cocktails
20 Bartender Submission - Zach Blair 22 Bartender Submission - Alicia Walton 24 Distillery Profile - St. Augustine Distillery 26 Brand Profile - Bundaberg Brewed Drinks 28 Distillery Profile - The Shed Distillery 30 Distillery Profile - Old Pulteney Distllery 32 Competition Winners - Bacardi Legacy 38 Competition Winners - Drambuie’s Modern Classics
44 Drink In History - The Milano-Torino Cocktail 46 Food Know How - Chia Seeds 48 The Buzz - Cocktails with Benefits 74 Chilled 100 Shout Out - Chilled 100 Ambassadors 86 In the Know - Generations of Storytelling 88 Tools of the Trade - Shot-a-Chata 90 The Buzz - Getting Creative with After-Dinner Drinks 92 Crafting Cocktails - Porthole Cocktails 94 Brand Spotlight - Ron Botran Reserva
Mix It Up
18 Behind the Bloody Mary Bar 36 Celebrity Sips - Brockmire 96 Shaking & Stirring - Launches 116 Last Call - Chillin’ With the Glow Girls
Drambuie’s brand-new bottle is a fresh take on a classic. Enjoy the same superior mixability you love, but with a handsome twist.
RESPONSIBLE DRINKING. STIR UP A CLASSIC. DRAMBUIE® SCOTCH LIQUEUR, 40% Alc./Vol. (80 Proof) ©2017 Imported by William Grant & Sons, Inc. New York, NY.
VOLUME 10 - ISSUE 3
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 MARKETING ASSISTANTS Jessica Abrams, Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Karen Locke CONTRIBUTORS Rachel Kling, Dave Purcell, Hannah Kobrin, Bob Curley, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Guy Aroch Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Tablet version is fully interactive and available for Apple and Android devices. Search CHILLED in the iTunes Store or Google Play, or visit chilledmagazine.com for more details. HOW TO REACH US email@example.com ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 10 - Issue 3 Copyright ©2017 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 VOLUME 10 ISSUE 3 JUNE/JULY 2017 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615
VOLUME 10 - ISSUE 3
Photo by Cesarin Mateo
GUEST EDITOR RACHEL KLING
To my fellow bartenders, this issue of Chilled is an ode to you—the proud orchestrators of the night, the conductors of conviviality. Along with the endless side work, the time spent studying techniques, the laborious industry hangouts, and the aching body parts, there is another layer to our work. Right now, our skill is creating the serendipitous opportunities that some might argue are slowly disappearing from our lives. It’s becoming the norm to procure dates, friends, news, food, music, art, and even culture from the touch of a screen, yet it’s us who continue to provide the inimitable, happenstance moments. The Instagram posts that we all notice and that make us smile. We are the ones in constant interaction night after night meeting people who listen to us. It’s a vital part of our job now to be attuned to social cues informing us how to interact with our guests, many of whom we meet for just a moment in time. We are forever excited to encourage their celebrations, are the first to leap into action when they are in distress, and can gauge in a millisecond when to step into a troubling situation to calm things down. This is the talent that’s hardest to describe on a resume or job posting. For bartenders there’s no playbook or script that we plug into daily; no part of our day that’s routine. This is a wake-up call of sorts to all of you as there is a vitalizing energy in our interactions. In a world where technology is diminishing chance encounters for the sake of convenience and instant gratification, the innate humanness of our presence is what still shines through.
Rachel Kling is a bartender at Quill in the Jefferson Hotel in Washington, D.C. She is a certified sommelier through the Court of Master Sommeliers, a whiskey guardian for Angel’s Envy, and vice president of the D.C. Craft Bartenders Guild.
STUFF YOU NEED TO KNOW ABOUT RIEDEL AMADEO DOUBLE MAGNUM RAINBOW DECANTER
Tolerance, acceptance, hope—these are just some of the values that the rainbow symbol encapsulates. Inspired by this, Riedel glassware has created the Amadeo Double Magnum Rainbow Decanter in support of the Elton John AIDS Foundation, which provides education, care, and services to people afflicted with HIV. As part of the initiative, Riedel will donate €25,000 (approximately $29,000 in U.S. dollars) to the Foundation. Based on the original lyre shape of the Amadeo, the decanter can hold three liter bottles of wine. Mouth-blown by the traditional method, the decanter is a limited edition, with only 50 produced worldwide. riedelusa.net.
DRINK TOPS WINE GLASS COVERS
Never get a bug in your wine again. Drink Tops are composed of a stainless steel screen center that allows the wine to breathe, surrounded by food-grade silicone that allows you to grip the glass gently. Easy to clean, these covers fit most glasses up to four inches wide, and even work on plastic cups. Sold in four-packs in different wine country colors. coverware.com.
SPIRIT-INFUSED FIRE DEPT. COFFEES
Fire Dept. Coffee’s spirit-infused line uses a proprietary process that gently infuses the flavors of bourbon, tequila, or rum into its coffee without any of the harshness from the barrel-aging process. The company’s coffees are sourced from socially responsible, environmentally friendly farms. The beans are roasted to order, and the coffees are guaranteed to be smooth-drinking or you get your money back. Firefighters not only own and operate the company, but they also roast the beans and deliver them to your door. firedeptcoffee.com.
When only the best will do! Moscow
Brewed to a Traditional Family Recipe using the Best Quality, Real Ingredients which deliver a totally Unique Taste Experience. For mixology recipe ideas visit bundaberg.com/mixology BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd
DYNAMIC DUOS BARCELO ANEJO RUM + NEO-FIGURATIVE ARTIST RUBEN UBIERA
Hailing from the Dominican Republic, Barcelo Rum reflects a proud heritage that is reflected in its collaboration with fellow Dominican Ruben Ubiera. The artist moved to New York as a boy and spent his formative years there, and was heavily influenced by the local graffiti artists; his artistic style is known as postgraffism. The dynamic bottle design on a metallic gold background captures the passions of the Dominican people from their love of music to baseball to dominoes.
SMIRNOFF “LOVE WINS” NO. 21 BOTTLE + PHOTOS OF REAL COUPLES IN LOVE
The artists in this bottle series are the people themselves; the art is the love they share. Each bottle features different photographs of real people in love against a rainbow background. Smirnoff has asked couples to submit photos for the opportunity to be featured on the next bottle design in 2018. For each bottle purchased, Smirnoff will donate $1 (minimum of $260,000) to the Human Rights Campaign.
ABSOLUT CANADA + TEXTILE ARTIST LIBS ELLIOT
Absolut has continued its decades-long collaboration with artists and produced a limited edition bottle celebrating Canada’s 150th anniversary. Known for her quilting, Libs Elliot incorporates modern technology with traditional techniques to create quilts that reflect our past and future. The Absolut Canada bottle features her quilt-inspired band of angles and Canadian maple leaf designs in various shades of red to burgundy.
1800 TEQUILA ESSENTIAL + PAINTER ENOC PEREZ
With its artist series featuring art in a nontraditional medium, 1800 Tequila sheds light on the essential commingling of art and culture. Artist Enoc Perez and 1800 have chosen six of Perez’s cityscapes for the bottles. Each captures the energy and cultural impact of iconic buildings in diverse locations: the U.N. Building in New York City, a California shoe store in La Habana, the Alma Bank in Atlanta, the Swiss RE headquarters in London, the Marina Towers in Chicago, and the Crystal House in Miami.
AND THE WINNER IS... RATED #1 WORLD’S BEST GIN*
*Cigar & Spirits Magazine March 2016 Issue
*October 2014 Issue
*Cigar & Spirits Magazine, October 2014 & March 2016
Discover More At NOLETSGin.com PLEASE DRINK RESPONSIBLY
NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2017 Imported by NOLET’S US Distribution, Aliso Viejo, CA.
HOW TO BATCH COCKTAILS
By Lesley Jacobs Solmonson
“IN A HIGH-VOLUME SCENARIO, BATCHING ISN’T JUST SUGGESTED, IT’S NECESSARY,” SAYS DAVE PURCELL, BEVERAGE DIRECTOR AT MELROSE UMBRELLA COMPANY IN LOS ANGELES. “ULTIMATELY, BATCHING PROVIDES YOU WITH TWO VERY ESSENTIAL OPPORTUNITIES FROM BEHIND THE BAR: ONE, THE ABILITY TO SPEND MORE TIME PROVIDING A HOSPITABLE EXPERIENCE; AND TWO, THE ABILITY TO QUICKLY MOVE ON TO MAKING THE NEXT DRINK.” PURCELL KNOWS OF WHAT HE SPEAKS: MELROSE UMBRELLA COMPANY WAS NOMINATED AS BEST HIGH VOLUME COCKTAIL BAR AT TALES OF THE COCKTAIL 2016. PURCELL ACKNOWLEDGES THAT BATCHING CAN TAKE AWAY FROM SHOWCASING THE INDIVIDUAL BARTENDER’S TALENTS, BUT A HIGH-VOLUME BAR DEMANDS A DIFFERENT APPROACH. “THE YEARS WORKING BEHIND WHAT IS CONSIDERED A HIGH-VOLUME COCKTAIL BAR,” HE EXPLAINS, “MAKE YOU ACUTELY AWARE OF EVERY SPARE SECOND, MOVEMENT, AND MOMENT SPENT IN EVERY INTERACTION ANYONE HAS ACROSS THE BAR. EVERY SECOND SAVED IS A PENNY EARNED, AND THE SUCCESS AND LONGEVITY OF A BAR IS BUILT ON TOP OF AN ‘EMPIRE OF PENNIES,’ AS IT WAS DESCRIBED TO ME ONCE.” CHECK OUT SOME OF PURCELL’S TIPS ON BATCHING BALANCED COCKTAILS.
PREPARE SPIRITS FIRST Spirits will not degrade when they’re batched, so they can be prepared ahead of time in a large batch. When the cocktail is prepared, measure out the spirits proportion, then add perishables if necessary. A shake cocktail batch has a shorter shelf-life based on the fresh juices. To extend shelf life, prep every ingredient other than perishable juices, and add those at the last minute.
MEASURE CAREFULLY Start with the single-serving cocktail recipe. It’s most efficient to convert ounces to liters for bottle servings. Add the equivalent of a bar spoon of filtered water per cocktail to the batch to give the drink a head start on dilution, since it will be served on ice. This cuts down on a few seconds in preparation, as well as helps keep the ingredients better incorporated in the batch itself, as denser ingredients can migrate away from those that are less so.
ADD PERISHABLE INGREDIENTS Fresh ingredients like citrus, herbs, and fruit will either lose potency or become ‘off.’ Prepare and/or add fresh ingredients last when mixing the individual drinks. For citrus, measure out the full amount a few hours ahead, but no further. For herbs and fruit, consider spoilage when prepping.
THE WHITE OLD FASHIONED 3 BOTTLE BATCH RECIPE/36 DRINKS INGREDIENTS
3 750 ml bottles El Silencio Espadin 500 ml Marie Brizard Crème de Cacao White 140 ml yellow chartreuse 22 ml Regans’ Orange BItters 140 ml water PREPARATION
Batch all ingredients in a large container ahead of serving. Batch specs: 2 1⁄2 oz. pour. Stir, garnish, and serve. Garnish with a lemon peel expressed over cocktail.
Photo by Eugene Lee Photography
DAVE PURCELL Dave Purcell got his start in New York in 2007 bar backing at the Gramercy Park Hotel, while getting his Master’s Degree in American Studies at Columbia. He began working in Los Angeles at John Sedlar’s Playa under Julian Cox in 2012. He went on to open Dirty Laundry with Houston Hospitality and has run the beverage program at Melrose Umbrella Company since 2014.
Photo by Idea Magician
THE LIVING DAYLIGHTS 5 LITER BATCH/67 DRINKS
2 liters Raspberry-infused Pigs Nose Scotch 2 liters Pimm’s 750 ml honey syrup 250 ml Averna Batch all ingredients ahead of time except for mint and lemon juice. Batch specs: 2 1⁄2 oz. pour of batch, 3 ⁄4 oz. lemon juice, pinch of mint.
The stirred, or aromatic, cocktail is the obvious and easy choice to start with when batching, since there are no perishable ingredients.
GO PRO Use bitters judiciously. If you include bitters, start with half the total amount and work your way up, since they compile their flavors more exponentially the more you add. CHILLEDMAGAZINE.COM Photo by Idea Magician
MIX IT UP
BEHIND THE BAR
Bloo d y Ma ry BAR PARTY FOWL NASHVILLE HOT BLOODY MARY MIX
In Nashville, hot means hot! Ever since Party Fowl opened, it has used Walker Feed Company’s Southern Bloody Mary Mix. Owner Austin Smith uses this as a base and adds the restaurant’s proprietary Nashville hot chicken spice blend. Combined with Walker’s other ingredients, including bourbon barrel-aged Worcestershire sauce, blackstrap molasses, and creole mustard, Party Fowl’s mix is sweet, spicy, and most definitely Nashville hot.
CLIFF HOUSE CLASSIC BLOODY MARY MIX
At Cliff House in San Francisco, people have been enjoying the house Bloody Mary for years; in fact, it’s the most requested sipper at brunch. Now the mix is available to the public. With tomatoes fresh from Chef Ralph Burgin’s garden serving as the base, the sauce includes the kick of horseradish and pepper sauce, the bright tartness of vinegar, and clam juice for a bit of umami.
THE REAL DILL BLOODY MARY MIX
With fresh-from-the-garden appeal, The Real Dill uses cucumber-infused water, a byproduct of the company’s habanero horseradish dill pickles, as its unique ingredient. The addition of tomato paste, vinegar, salt, fresh habanero peppers, horseradish, fresh dill, and garlic creates a mix that is ideal for summer, spicy yet savory, and an excellent complement to spirits from gin to tequila, and even beer.
BLOODY CREATIVE BLOODY MARY MIX
When art director Jessica Stahl moved from New York City to Amsterdam, she didn’t have a job, but she loved to drink Bloody Marys. Blending her artistic talent with her personal palate, she created four mixes inspired by various creative agencies around the world. Not only has Stahl produced something enjoyable, she has created a living portfolio of her work.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
KANU Lounge Lake Placid, NY Photos by Amian Battinelli There’s a game Zach Blair likes to play with his guests. Call it a pseudo-boozy Twenty Questions. What’s your tipple? Sweet or savory? Martini or rocks glass? Strong or weak? Beach or mountains, L.A. or Tokyo? Allergies? Herbs, bitters, egg whites: yay or nay? Once he has his answers, Blair can build a cocktail tailored to that guest. Not bad for a guy who started his hospitality career scooping ice cream. Currently, he presides over the bar at KANU Lounge, nestled in the Adirondacks in Lake Placid, NY. Located inside the Forbes-rated Whiteface Lodge, the lounge captures the allure of a cozy mountain cabin with golden-hued wood paneling, leather couches, and paintings that John Muir would have loved. Because of the rural setting, Blair sources many ingredients from the local flora and fauna. “I use venison, evergreens, maple leaves, smoke, roots ... really anything that we can get our hands on to make an experience,” he says. “The drinks for tableside are meant to be pushed in volume using fresh ingredients, showing technique and flair, while the bar is all bespoke.” Instead of just handing guests a take-it-or-leaveit menu at the bar, he plays the game mentioned above. “It gives the guest a test to see and have what they really want.” Taking his cues from the guest’s answers about location, Blair might muddle fruit for someone who enjoys the mountains or reach for tequila if the person likes L.A. While Blair’s approach might seem whimsical, it comes from a deep sense of commitment to his work and a desire to set an example for his young daughter. “In her eyes, I am a bartender, and that’s what she tells people. I want bars to go back to when bartenders were the people that were ringmasters in bringing people together, rather than to see what hipster mustache or haircut they can have. So I make it a point to talk to every guest that sits at the bar and get to know them and share tales and build the trust to have them return. So when Chloe grows up, she will hear stories about me as not just a bartender, but as someone who made [someone’s] day, week, month, or year.”
SIPPING IN TOKYO INGREDIENTS
2 oz. Hibiki whisky ¾ oz. lime juice ¾ oz. cardamom syrup 2 dashes winter melon bitters 2 ½ oz. ginger beer Nutmeg (for garnish) Powdered sugar (for garnish) Strawberry (for garnish) PREPARATION
Add ingredients to shaker. Shake and strain into a Collins glass. Top with ginger beer. Add nutmeg, powdered sugar, and strawberry garnish.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
The Sea Star San Francisco, CA Photos by Antoinette Bruno “I think it’s important to greet your guests immediately and get something delicious in their hands as soon as possible,” says Alicia Walton, owner of The Sea Star in San Francisco. That simple, but precise comment sums up her perspective about running a bar. Having landed her first hostess job at age 15, she eventually found herself behind the bar and fell in love with it. Walton has called San Francisco home since 2002. She has gained much insight from her bar family in the City by the Bay, but she cites her aunt as a major influence in her life. “I’m also thankful for my Aunt Clara for teaching me work ethic, dedication, and that giving up isn’t an option,” she says. “I wouldn’t be the woman I am today without her help, and I think her influence has pushed me further than I could have ever dreamed of going.” Aunt Clara must be very proud, then. Walton opened The Sea Star in 2015 in the Dogpatch neighborhood of San Francisco. The area has “an awesome community and great people living within it,” she notes. “I feel blessed to have started my first bar in this area and it’s been a great way to ease into ownership. The bar has a lot of history, as it’s been an ongoing establishment since at least 1899 and still has a trough at its base!” Along with the history, a standout element in the bar is a giant octopus chandelier made by two local artists. Constructed of glass and steel, it took two years to complete. Despite this hanging piece of art, Walton says The Sea Star “is simply a neighborhood spot with fun cocktails, great locally made beers on draft, and a chill vibe. We have live music a few times a month that we started in the beginning of this year, and people have really been digging it!” With regard to her philosophy of fun cocktails, Walton shares a similar ethic to many modern bartenders. “Keep it simple!” she advises. “Play with spirits that have distinct flavor profiles and see if they can work together to make something even more interesting. Always strive for a balanced drink.” Lately, she has been obsessed with vermouth, especially the new Vermut from Lustau. Her menu features it as a Highball, complemented by nothing more than soda water and a lemon twist. As to the future of bartending, Walton is a stickler for hospitality. “No one comes into your bar to wait for a drink or to be on the receiving end of a bad attitude,” she notes.
SAFETY DANCE INGREDIENTS
1 ½ oz. Sage Rhum JM* ½ oz. Amaro Montenegro ½ oz. lime juice ¼ oz. cane syrup 5 dashes Bitter Queens Tobacco Bitters Sage leaf (for garnish) PREPARATION
Shake all ingredients until chilled and fine strain over a big ice cube. Garnish with a fresh sage leaf. (Don’t forget to smack it! The oils need to be released from the sage.) *Add sage to bottle of Rhum JM and let sit for 2-3 days.
By Mathew Powers
ST. AUGUSTINE DISTILLERY Meanwhile, just as Spanish explorers uncovered Florida’s hidden secrets, the distillery’s most recent release, Double Cask, included a discovery tied to the region’s high humidity. McDaniel explained, “We underestimated the speed at which the spirit in our 25-gallon barrels would extract oak and color.” But the beauty of handcrafting is attention to detail. The adjustments made resulted in a spirit that’s enjoying high grades from experts in the field.
THE “FEAST OF ST. AUGUSTINE” arrives each year on August 28, but on that day in 1565, Spanish explorers spotted what became St. Augustine, America’s first settlement. That feast continues today, as St. Augustine Distillery functions as a community-focused, farm-to-spirit operation. Distillery CEO Philip McDaniel commented, “We designed our distillery with three main goals: One, to make world-class spirits using local agriculture; two, have enough production capacity for growth (100,000 cases annually);
and three, create an amazing, content-rich experience that transforms visitors into customers.” The passionate commitment to local agriculture includes providing spent grain back to the farmers. McDaniel noted, “It’s pretty cool to think that the burgers and steaks we eat that day come from the cows that ate the grains that made our bourbon.” The distillery also uses locally sourced sugar, botanicals, and grains in its vodka, bourbon barrel-aged rum, and gin (voted USA Today’s Best Craft Gin in America).
In addition to creating quality spirits that showcase local agriculture, St. Augustine Distillery seeks to be positive for the community, both economically and socially. For instance, after some difficulty navigating official channels, St. Augustine Distillery helped repurpose the historic Florida Power and Light (FP&L) Ice Plant, splitting the building with friends who opened the Ice Plant Bar. Nearly 500,000 visitors have toured the distillery since 2014, which seems fitting … after all, what’s a feast without friends?
Discover MAMONT, the most elegant Vodka from Siberia, infused with the spirit of adventure.
Mamont Vodka 40% Alc./Vol. (80 proof) Product of Russia | Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ
Authenticity & TRADITION By Michael Tulipan | Photos courtesy of Bundaberg
THE MOSCOW MULE INGREDIENTS
6 oz. Bundaberg Ginger Beer 2 oz. vodka 2 small pieces fresh ginger ½ oz. lime juice ½ oz. sugar syrup Lime wedge (for garnish)
Muddle ginger in a copper mug. Add vodka, lime juice, and sugar syrup to a shaker, shake and strain into mug and top with ginger beer. Add ice and garnish with lime.
undaberg Brewed Drinks has burst onto the international scene in recent years with a line of high-quality, craft-brewed non-alcoholic drinks, ideal for sipping or using as mixers in a cocktail. Still family owned to this day, Bundaberg established its formula for success way back in the 1960s. The initial years saw a focus on the local market. 1987 was a particularly pivotal time, as the next generation of owners from the Fleming family began exporting outside of Australia and New Zealand. In 1995, the company took on the name of its hometown as Bundaberg Brewed Drinks. And in 2004, the company planted its own ginger crop to ensure a steady highquality supply. But no matter how much the company has developed and flourished, it has always remained rooted in authenticity and tradition.
ginger notes. Company CEO John McLean says, “The technical term for this process is making the ‘wort’ (pronounced ‘wert’), and it’s part of what makes this beverage so very different, and tastier, than a regular soft drink.” Bundaberg then adds a special yeast and begins the fermentation process, achieving a depth of flavor you can only get through brewing. The flavors develop over time, at various intervals; for example, the Ginger Beer takes three days, while the Lemon Lime & Bitters takes seven days. The brand’s authenticity is fueling a rise with millennial drinkers. “A key trend that we have noticed in the carbonated soft drink market globally over the past 12 months, especially with millennial consumers,” notes McLean, “is that consumers are developing a
“flip, rip, sip”
Today, Bundaberg exports seven varieties to the United States including its iconic Ginger Beer (available in both regular and diet), Root Beer, Lemon Lime & Bitters, Pink Grapefruit, Guava, Blood Orange, and Peach.
All brews come in the iconic “stubby” bottle, with a unique opening process designed to enhance its flavors and show off its natural ingredients. Bundaberg’s suggestion to “flip, rip and sip” involves inverting the bottle so the real ingredients infuse throughout the liquid, and then pulling the rip cap until it makes a popping sound. Bundaberg’s process of making its Ginger Beer shows just how dedicated the company is to craftsmanship. Locally grown ginger is sliced, dried, and ground before brewing to release its distinctive aromatics. The ginger is then infused with locally grown cane sugar mixed with water and heat to release even more
more discerning taste for premium beverages rather than traditional soft drinks. They are seeking out new beverage experiences, and our unique range of brewed flavors is in the perfect position to meet the needs of these discerning consumers.” Bundaberg is also proving popular in cocktail bars. “While they’re great on their own, they also make a fantastic mixer and people love that we bring something different to their table and their venue.” McLean points to the popularity of the Moscow Mule and proclaims the Ginger Beer the “perfect mixer” for the cocktail. He also recommends the Pink Grapefruit for the Paloma, the Peach in a Bellini, and the Guava paired with rum. And if seven flavors aren’t enough for you, Bundaberg will be releasing a Spiced Ginger Beer later this year for a limited time.
DRUMSHANBO GUNPOWDER IRISH GIN By Michael Tulipan
The Shed Distillery was the first new distillery in the Irish province of Connacht in 101 years. The distillery located in the small town of Drumshanbo, was born from P.J. Rigney’s curious mind and passion for handcrafted spirits and travels around the world. The creation of the first brand, Drumshanbo Gunpowder Irish Gin, was years in the making. The gin is slow distilled by hand with oriental botanicals and gunpowder tea. “Most of the botanicals selected were discovered during my journeys to the Far East, Asia, Africa, and across Europe over the past two decades,” Rigney says. “I was particularly inspired by the spice markets in India, where I came across shahi tukra, the small
powerful cardamom seed, and I was struck by both its sweet and citrus flavors.” Rigney settled on 12 different fresh botanicals, from juniper berries in Macedonia to kaffir limes from Cambodia to gunpowder tea in China. This namesake green tea is a vital component to the gin. “The flavor is bold and bright with a slight spicy freshness,” Rigney says. Depending on the ingredient, the unique distillation process utilizes either vapor or medieval copper pot still distillation. The method combines vapor distillation of fresh Chinese lemons, Kaffir limes, and Oriental grapefruits, along with the intriguing gunpowder tea, and pot still distillation of the eight other botanicals to create a
gin with a balance of citrus and spice. After distillation, the gin rests for 30 days to allow the oils to settle before going through a light cold filtration. These days, The Shed is a hotbed of activity. In addition to Drumshanbo Gunpowder Irish Gin, a new whiskey will debut this December, and a vodka brand is in development. Next year will bring a new visitors’ experience, allowing guests to explore the world of handcrafted spirits. Rigney says, “The reaction to Drumshanbo Gunpowder Irish Gin has been overwhelming and we are extremely excited about what will happen next. We have very quickly seen that nothing is impossible at The Shed Distillery.”
THE MARITIME MALT By Mathew Powers | Photos courtesy of Old Pulteney
OLD PULTENEY DISTILLERY, SCOTLAND
hen it comes to whisky, there’s nothing wrong with doing it the old-fashioned way. And that is certainly the case with the award-winning Old Pulteney Distillery, which has been producing scotch whisky for nearly 200 years. Old Pulteney, Scotland’s northernmost mainland distillery, hails from a town historically tied to the fishing industry, demonstrated by its maritime-themed bottle artwork and its nickname, “The Maritime Malt.” In 1826, British Member of Parliament James Henderson and Sir William Pulteney, who served as Governor of the British Fisheries and helped turn the region into Europe’s busiest 19th-century fishing port, created the distillery. Whisky production, like fishing, rewards patience. For instance, in 1989, Old Pulteney stored its single malt in American casks and then waited 24 years before deeming it ready. The result was a scotch that won the World’s Best Single Malt at the 2017 World Whiskies Awards. Distillery Manager Malcolm Waring commented, “The resultant whisky displayed a truly unique expression of Old Pulteney, which took on a peaty style, but from the cask rather than the malted barley. The initial experience is peaty and spicy, but sweeter and lighter notes soon follow: vanilla, toffee, coconut, and orange marmalade.” Five years earlier, in 2012, the distillery also won an award for its 21-year-old single malt when it was crowned World Whisky of the Year in Jim Murray’s Whisky Bible. Though ownership has changed hands a few times since its early days, Old Pulteney has adhered to traditional distillation methods. Today, a small staff of six operators transforms locally sourced, unpeated malt from the Scottish Highlands and water from the nearby Loch Hempriggs into single malt scotch whisky. “There are two copper pot stills, with the wash still being a truly unique shape with a large boil ball and cut off swan neck at the top. The spirit is condensed gently the old-fashioned way using long coils of copper tubing in worm tubs, rather than modern condenser units,” explained Waring. The result of all that hard work is a highly approachable, unpeated, citrusy, and sweet single malt with different amounts aging, providing nuance and unique flavors. Waring doesn’t want to tell you how to enjoy scotch. However, he advised, “In order to truly appreciate the craft and care that has gone into creating a single malt, we would urge people to try them neat initially, and then perhaps add a little water or even a cube or two of ice.” Old Pulteney distillation methods may remain largely unchanged, but the whisky market continues to evolve locally and globally. “We are witnessing an amazing renaissance in single malt shown by new distilleries opening and at the planning stage throughout Scotland,” said Waring. “Old Pulteney has evolved into a serious player in the global single malt market, and it’s important that the brand keeps pace with a rapidly growing single malt category. The future will see growth through innovation, widening distribution and brand education, and sampling.” CHILLEDMAGAZINE.COM
LEGACY GLOBAL COCKTAIL
By Mike Gerrard | Photos courtesy of Bacardi EACH YEAR, BACARDÍ INVITES BARTENDERS WORLDWIDE TO SUBMIT COCKTAILS FOR THE BACARDÍ LEGACY GLOBAL COCKTAIL COMPETITION, THE LARGEST SINGLE-BRAND COCKTAIL COMPETITION IN THE WORLD. THIS YEAR’S WINNER WAS RECENTLY ANNOUNCED IN BERLIN, THOUGH BEFORE THE ANNOUNCEMENT, 38 TALENTED BARTENDERS FROM COUNTRIES RANGING FROM ARGENTINA TO THE UNITED STATES WERE TREATED TO A WEEK OF WORKSHOPS AND FUN. THE FINALISTS WERE THEN WHITTLED DOWN TO EIGHT BEFORE THE WINNER EMERGED.
This year’s victor was Ran Van Ongevalle, who works at his family’s own The Pharmacy Bar in Knokke Heist, Belgium, where he created his winning cocktail, Clarita. It was inspired by “heritage, family and tradition,” said Ran. His father and sister opened The Pharmacy in 2013, and Ran joined them the following year. “I made my first cocktail in 2012,” Ran told Chilled after the competition. “It was not shaken nor stirred, just a bunch of things thrown together in an inappropriate glass but boy, was I proud! I don’t remember what I put in there, but I bet it wasn’t that tasty. I remember sending it to my dad … very excited! I assure you my drinks are better thought-out now, though.”
Ran’s winning cocktail is certainly an intriguing mix of flavors. It was partly inspired by a recent trip to Spain’s Sherry Triangle with his girlfriend, whom he met when she also came to work at The Pharmacy as a bartender. “We visited a lot of bodegas and tried a lot of different sherries, and we both fell in love with the whole culture around it,” said Ran. “Reading about the birth of BACARDÍ 8 and it being finished in sherry casks was a sign that it was meant to be! The chocolate note is a reference to a big part of our Belgian heritage: some of the best chocolatiers of the world come from Belgium. I was first introduced to the saline solution in my drink by my dear friend Remy Savage of the Little Red Door in Paris, and since then I’ve been fascinated by the use of salt in drinks. The olive oil garnish is a reflection of my interest in food. I’ve been working a lot with chefs in the past and shared some ideas with the greatest chefs we have. The effect olive oil has on the tongue as a saliva stimulator is just a very interesting combination with the power that Clarita has.”
New York bartender Julie Reiner, one of the judges, said of the winning drink: “This was my favorite of the eight in the final round. There were some wonderful cocktails, but Ran’s had an elegance and simplicity that I think is indicative of trends we are seeing currently for beautiful stirred drinks. His use of Amontillado sherry really enhanced the BACARDÍ 8 rum. He’s created a dry but well-balanced drink that I would not hesitate to order again and again.” As a result of his win, Ran will get a year’s support from BACARDÍ to nurture his career, including the chance to create and serve Clarita in some of the world’s greatest bars. Next year marks the tenth year of the BACARDÍ Legacy competition. It’s never too early to start refining those cocktails.
WINNING C O C K TA I L
CLARITA CRE ATED BY R AN VAN ONG E VALLE Belgium INGREDIENTS
2 parts BACARDÍ Gran Reserva 8 Años rum part Amontillado sherry 1 barspoon Crème de Cacao 2 dashes absinthe 1 dash saline solution 3 drops olive oil (for garnish)
Stir ingredients in a coupette glass. Garnish with 3 drops of olive oil.
MIX IT UP
IFC’S NEW COMEDY SERIES BROCKMIRE, IS BASED ON JIM BROCKMIRE, A SPORTS ANNOUNCER WHO HAS AN ON-AIR MELTDOWN AND TRIES TO RESURRECT HIS CAREER YEARS LATER. THE SHOW IS FULL OF SAMBUCA SUPERSTITIONS, LESSONS IN DRINKING RYE, AND MOSTLY TAKES PLACE IN A BAR. IT’S A CHILLED TYPE OF SHOW! DAVID WALTON David Walton plays billion-dollar company representative Gary, who is also Jules’ ex-boyfriend. He is hoping to squeeze her team out of business and steal their land. He likes to throw Margarita parties.
MOLLY EPHRAIM Molly Ephraim plays the town bartender, who is quick to give good advice and constant wine pours to Jules, whose father used to own the establishment.
HANK AZARIA Hank Azaria plays Jim Brockmire a sports announcer who goes nuts during a game after discovering his wife’s infidelities. He’s a realtime play-by-play talker who enjoys drinking Sazerac Rye. Just keeping it Brockmire!
KATIE FINNERAN Katie Finneran plays Jim’s kinky ex-wife Lucy Brockmire, who serialcheated on him and ultimately sent him over the edge, destroying his career. Because his rants went viral, being ‘Lucy’d’ is a slang term referring to women with a fancy for strap-ons.
AMANDA PEET Amanda Peet plays Jules James, the white-wine guzzling owner of the minor league team “The Morristown Frackers,” who lures Brockmire back to baseball. She and Brockmire have an unexpected chemistry made from a mutual love of baseball and drinking.
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Drambuie National Search for
“MODERN CLASSICS” Photos Courtesy of FYM Productions
A TIMELESS CLASSIC SHOWS ITS MODERN SIDE Often, the criteria necessary for a drink to rise to “classic cocktail” status includes a great backstory (one full of controversy and fun facts), along with being uniquely balanced with just a handful of typically found-behind-the-bar ingredients and, of course, crafted by a skilled bartender. While tasting delicious is a good start, having a catchy name and memorable garnish and glassware will also go a long way. When all these points come seamlessly together, not only will the cocktail reach infamy, the bartender and the bar will be remembered as well, and the really lucky few eventually continue on to define a part of that era in which it was created.
That is exactly what happened with the classic honeyed whisky liqueur Drambuie and The Rusty Nail, which has earned its spot in classic cocktail culture.
creating two cocktails: the first an adaptation of their signature cocktail and the other a nonwhisky cocktail, both made with Drambuie as the base ingredient.
With the rise of cocktail culture, bartenders are looking back to classic spirits and creating a new generation of drinks. Drambuie fits perfectly into the bartender’s toolkit as it is an extremely versatile spirit that can be used in cocktails across every single category. As such, the brand searched the country for bartenders who were creating cocktails with Drambuie that deserved to be considered the “modern classics” of our time. Competing bartenders displayed their skill and know-how by
Chilled asks the five “Modern Classic” cocktail winners from last year what it took to create modern cocktails made with Drambuie and their advice for this year’s competing bartenders. The 2017 Drambuie Modern Classics program will kickoff in Austin in August followed by Tampa, New York, Seattle, San Francisco and Washington, D.C.
Brandi Boles - Los Angeles Drambuie’s Modern Classics challenges bartenders by testing their mixing skills. Talk to us about creating balanced classic-style cocktails using Drambuie. Drambuie has such a complex flavor, it can be taken in any direction. Play off the sweetness of the honey, the smokiness of the scotch, highlight its spice or the floral aspect, and
then you can use it as the main ingredient in any classic cocktail. What advice would you offer other bartenders competing in this competition? Don’t be afraid to think outside the box. Drambuie doesn’t have to play second fiddle to scotch—embrace it as the star it is.
BONNIE CHARLIE’S JUICE
1 ½ parts allspice-infused Drambuie ½ part Montelobos Mezcal 2 parts fresh carrot juice 1 part coconut cream bar spoon maple syrup 2 dashes Black Walnut Bitters Coconut flakes and fresh flower (for garnish)
1 ½ parts Drambuie ½ part Amaro Nonino ½ part Chinese five spice honey 2 parts grilled pineapple juice 2 dashes Yuzu Bitters Pineapple frond and flower (for garnish)
Chill coupe glass. Mix all ingredients in a tin, fill with ice and shake until well chilled and frothy. Strain into chilled coupe. Garnish with pineapple frond and flower.
Mix all ingredients in tin; short shake with ice and strain into Collins glass. Fill with pebble ice. Garnish with coconut flakes and flower.
Kevin Beary - Chicago What made your cocktails standout in Drambuie’s Modern Classics Cocktail Competition? A diversity of styles between my two cocktails was an advantage with one full-blown tiki cocktail and a more refined shaken cocktail.
What advice do you have for this year’s competing bartenders? My advice would be to follow the proportions of classic cocktails with Drambuie taking the place of less interesting ingredients. Make sure your flavor pairings make sense and don’t overpower the profile of the Drambuie.
½ part Drambuie 1 part Jamaican Black Rum 1 part Glenfiddich 12 Year Old Whisky 1 part tangerine juice 2 parts pineapple juice 1 part coconut cream Mint sprig (for garnish) Grated nutmeg (for garnish)
½ part Drambuie 1 part gin 1 part lemon juice ¼ part honey syrup (3:1) Liquid nitrogen-muddled mint (for garnish) Heather (for garnish) Lemon wheel (for garnish) Honey crystals (for garnish)
Combine all ingredients, add crushed ice, and serve in tiki mug. Garnish with mint and grated nutmeg.
Shake over KD and fine strain into coupe. Garnish with mint, heather, lemon wheel, and honey crystals.
Sam Wiener - Miami What advice do you have for this year’s competing bartenders? Balance in classic-style cocktails is everything. Not only balancing flavors of sweet, sour, bitter, but pay attention to the strength of the cocktail and length of finish. The best cocktails are ones that people want to order a second.
1 part Drambuie ¾ part Grant’s Ale Cask Finish Whisky ¾ part Oat Orgeat ¾ part egg white 2 dashes Fee Brothers Whiskey Barrel-Aged Bitters
1 part Drambuie 1 part Flor de Caña 7 Year Grand Reserve ½ part Sailor Jerry Spiced Rum 1 part ZMIX 1 dash Angostura bitters Absinthe-soaked cherry (for garnish)
Combine all ingredients in a spindle mixer. Serve over crushed ice. Garnish with an absinthe-soaked cherry.
Combine ingredients, shake, and serve in a coupe.
As one of last year’s winners, what made your cocktails standout? My Zombuie cocktail was a fun, tiki-style drink with bold citrus and spice flavors. The Dram Brose cocktail was a nod to Scotland itself and the heritage of Drambuie. In it, I incorporated flavors and textures not often used in our tropical climate of South Florida.
Uniquely different from other rums. Barceló Imperial is made from the fermented juice of fresh cut sugar cane and not from molasses. It is a delectable blend up to 10 years in bourbon oak barrels.
Ron Barceló Imperial is a registered trademark of Ron Barceló, SRL. Rum 40% Alc./Vol. (80 Proof). ©2017 Imported by Shaw-Ross International Importers, Miramar, Florida. Enjoy responsibly.
Stefanie Bair New York
As one of last year’s winners, what made your cocktails standout? I think it was the unconventional ingredients I used. I used Dijon mustard to impart spice and heat to otherwise lighter and sweeter flavors. Pairing mustard with heavy cream might seem strange for a drink, but sauces containing mustard and cream are really common in the culinary world. I also wanted a black licorice-type scent, but didn’t want the alcoholic punch that comes from using absinthe, so fennel oil wound up being the perfect substitute.
What advice would you offer other bartenders? Don’t be afraid to tackle something that seems totally crazy. A lot of people told me I was nuts for wanting to make a fizz variation for a competition where I had to make 75 audience samples. My mentor told me it was a reach but that if the drink was good, who cared? My arms were killing me by the end of the night, but when I saw how much everyone enjoyed the drink I was really happy that I said ‘Screw it, I’m trying it.’ If you believe in the idea, make it happen!
THE COLONEL IN THE KITCHEN
2 parts Drambuie 1 ½ parts heavy cream ½ part honey syrup ¼ part fresh lemon juice 1 bar spoon Dijon mustard 4 drops walnut oil 1 egg white Raw bee pollen (for garnish)
1 ½ parts Drambuie 15 1 ½ parts Hendrick’s Gin ½ part Lavender Demerara syrup 4 drops Bittermens Xocolatl Mole Bitters Fennel oil rinse 1 orange peel, expressed PREPARATION
Stir, strain into a chilled coupe glass.
Dry shake, then wet shake. Top with club soda in rocks glass. Garnish with raw bee pollen.
Tacy Rowland - Austin As one of last year’s winners, what made your cocktail standout? Drambuie is a warming, comforting spirit. I created my cocktails with slightly unusual components, but layered the flavors in such a way that I felt would be both inviting and intriguing to guests and judges. THE DRAMBUIE FLIP
1 part Drambuie 1 ½ parts Balvenie ¼ part ginger syrup Whole egg Cocoa (for garnish) Nutmeg (for garnish) PREPARATION
Add ingredients to shaker tin. Dry whip with no ice, then add ice and continue to whip for 12 seconds. Strain directly into glass. Sprinkle cocoa, salt and nutmeg on top of foam to create aromatic crust.
What advice would you offer other bartenders competing in this competition? There are endless possibilities and pushing past the first idea or two usually pays off. But don’t forget to make it delicious! At the end of the day, you want everyone coming back for more.
¾ part Drambuie ¾ part Montelobos Mezcal ¾ part orange juice ½ part lemon juice ¼ part cinnamon syrup
4 parts dry red wine Cinnamon stick (for garnish) Orange slices (for garnish) Pink peppercorns (for garnish)
Serve hot or cold over ice. Cold: add all ingredients and shake for 10 seconds. Single strain over ice, splitting into two glasses. Warm: add all ingredients to small pot and heat over medium heat until warm. Ladle into two teacups.
DRINK IN HISTORY
Never heard of the Milano cocktail? Blame James Bond. By Lanee Lee
political parties could mix as well as these two liqueurs from two different cities in Italy, utopia would probably have been achieved by now. Equal parts Cinzano sweet vermouth from Milan and Campari from Turin, the bittersweet cocktail was originally called the Milano-Torino (“Mi-To” for short—apparently, we’re not the first generation to communicate in acronyms, after all). According to legend, it was invented in Milan at the fashionable Caffè Camparino—owned by Campari founder Gaspare Campari—in the 1860s. And like many bitter liqueurs, it was served before dinner on ice with an orange or lemon wedge. And this is what spawned all those other bright red cocktails we love, according to vermouth expert and bartender Giuseppe Gallo. It’s “the king of aperitivo cocktails,” he said during a Milano-Torino cocktail demo on chef Jamie Oliver’s show.
in the sun is no place for vodka or whisky or gin. A fine a l’eau is fairly serious, but it intoxicates without tasting very good. A quart de champagne or a champagne à l’orange is all right before luncheon, but in the evening one quart leads to another quart and a bottle of indifferent champagne is a bad foundation for the night. Pernod is possible, but it should be drunk in company, and anyway Bond had never liked the stuff because its liquorice taste reminded him of his childhood. No, in cafés you have to drink the least offensive of the musical comedy drinks that go with them, and Bond always had the same thing–an Americano–Bitter Campari, Cinzano, a large slice of lemon peel and soda. For the soda he always specified Perrier, for in his opinion expensive soda water was the cheapest way to improve a poor drink.” Even if the Milano-Torino or its Americano kin aren’t the most serious drinks, they are satisfying—especially if you have to go catch the bad guy afterwards.
Speaking of classic Italian liqueur cocktails, such as a Spritz or a Negroni, this is why you’ve probably never heard of the Milano before. Rare is the occasion you’ll see it on a cocktail menu. Every now and then, you’ll see a version of the Milano on an Italian bitter-centric cocktail menu, such as Ponte, chef Scott Conant’s new Italian restaurant in Los Angeles. In the world of elaborate cocktails with a plethora of ingredients, maybe the Mi-To was just too simple and never had a revival like the others. Or James Bond could be the culprit of squashing its modern-day existence. You see, when Prohibition happened, many U.S. citizens fled. And for those who liked to drink, what better place to land than Italy? Apparently Americans began requesting the trendy Milano-Torino to be topped off with soda water. Was the strange, puckerinducing elixir too strong for the American palate? Most likely, yes. Thus, the Italians started calling the soda version an “Americano.” That’s amore, all right. And the Americano was further cemented in U.S. cocktail history when it became the very first drink James Bond ever ordered in Casino Royale, the first novel of the series. This passage, from series creator Ian Fleming, illuminates how to drink in a French cafe—that is, if you’re an international spy: “James Bond had his first drink of the evening at Fouquet’s. It was not a solid drink. One cannot drink seriously in French cafés. Out of doors on a pavement
MILANO-TORINO COCKTAIL INGREDIENTS
2 oz. Campari 2 oz. Cinzano sweet vermouth Orange slice (for garnish) PREPARATION
Pour ingredients into an ice-filled glass, stir, and garnish.
FOOD KNOW HOW
Chia Seeds A Healthy Approach to Happy Hour Photos courtesy of Latin Beet Kitchen Executive chef and owner Jaime Torres of Latin Beet Kitchen allows guests to pair their mindful meals with cocktails that use high-quality spirits, seasonal ingredients, and superfoods. Torres creates health-centric cocktails by following the latest news in wellness. “I don’t think about it as a trend,” he says. “I think that people are more conscious about nutrition and what they are putting into their bodies. I think that most people will continue to enjoy cocktails, but will look for less sugary or artificial flavors and go for healthier options.” In the Cumbia Mule cocktail, Torres uses “drunken” chia seeds, along with a chia-lime salt rim, to add dense nutrition to the drink. “The inspiration came from the famous Russian Mule,” explains Torres. “The idea of adding superfoods, like chia seeds to a Mule, goes with our purpose of adding nutrients to cocktails, while staying true to our commitment to nourishment and ‘better-for-you’ food. Chia seeds are packed with fiber, fatty acids, protein, and minerals. In the Cumbia Mule, chia seeds also serve a purpose in the presentation because they look like mini watermelon seeds floating in the drink.”
Cumbia Mule INGREDIENTS
3 ½ oz. vodka ½ oz. lime juice 4 oz. watermelon juice 1 oz. ginger beer 2 oz. chia seeds Kosher salt Drunken chia seeds* Lime circle (for garnish) PREPARATION
Fill glass with ice and strain mixture in the glass. Add a few teaspoons of drunken chia seeds and stir. Top with ginger beer and garnish with a floating lime circle. *Drunken chia seeds: Mix ½ oz. of chia seeds with 3 oz. of water and 1 ½ oz. of vodka and set aside. Prepare a chia-lime salt rim by mixing 2 parts kosher salt and 1 part chia seeds in a small bowl. Set aside. Wet rim of Mason jar or highball glass with lime wedge and discard. Dip rim in the chia mix and set aside. Blend a cup of cut watermelon until smooth. Set aside. In a shaker glass, mix ice, 2 oz. of vodka, lime juice, and watermelon juice; shake vigorously.
Cocktails w ith
Photos courtesy of Grayson Social
Would you sip on a cocktail infused with collagen? Nope, that’s not a typo. Darlene Marcello, vice president of Food, Beverage & Procurement at Grayson Social, has actually done it: she’s figured out a way for us to become more beautiful while we drink! Officially taking rosé to the next level, Marcello has infused the spirit with collagen, a protein that gives strength to various structures of the body, giving you firm and glowing skin. “In herbalism, tinctures are made with alcohol—it’s the best agent to extract the most benefits from the herb. So by adding rosé essential oil and collagen, we have a delicious cocktail with the added benefits that those elements bring,” says Marcello. “We add the collagen in a water-soluble powder that is ultimately tasteless in the drink but adds the benefits of collagen, which include increased energy, restoration of collagen production, added protein, improved bone and joint health, cellulite and wrinkle reduction, and, of course, vibrancy to skin. Rose essential oil in the drink adds a light, floral element to the drink. “Research also tells us that rose oil can improve acne, balance hormones, relieve anxiety, improve depression, reduce rosacea, and naturally increase libido. The rosé gummy bears are a simple mixture of rosé wine, rose essential oil, gelatin, and sugar. We mold them in-house, and they come out beautiful and tasty. They add a fun, carefree feeling to the drink as they sit atop your glass.” This cocktail is sure to make you feel great!
Crafted with housemade lavender and rose syrups, then topped with housemade rosé gummy bears guaranteed to make you feel young again, but the secret sauce is a collagen infusion. Ingredients
2 oz. Kung Fu Girl Riesling ½ oz. Courvoisier ½ oz. lavender syrup ½ oz. rose syrup 7 berries 1 tsp. collagen 1 lemon wheel 3 gummy bears (for garnish)
Muddle lemon wheel and berries together, add the ingredients to tin, and shake. Pour over ice sphere in wine glass and garnish with gummy bears on a spear.
SPECIAL SECTION - PISCO
The Spirit of Peru
PISCO By Francine Cohen
Photo by Marco Garro / PromPerÃº
hile “Everything Old Is New Again,” is mostly recognized as a showstopping tune from the 1979 film All That Jazz this song could easily do double duty as the anthem of Peru’s national spirit, Pisco. The age-old spirit has been around since the 1600s when the King of Spain, Philip IV, levied heavy taxes on Peruvian wines that then drove vineyard owners to distilling their grapes into a brandy. But Pisco is plenty new to today’s bartenders who are just discovering its power, value and versatility for their cocktail menus. The creative cocktails being presented today took a long road to get here. Unlike almost any other spirit, Pisco’s place in U.S. cocktail culture is as tied to politics as its origins suggest. Though the Pisco Sour and Algeria Coctel appeared on restaurant impresario Joe Baum’s La Fonda Del Sol menu in 1960, Pisco cocktails weren’t ubiquitous after that time. Pisco just wasn’t that easy to find. Political turmoil in the South American country put a clamp on the spirit’s exportation for a long time, and it wasn’t until the late 1990s early 2000s that it was incrementally imported to the States again. For decades, San Francisco cocktail menus quietly included the Pisco Punch, one of Peru’s four pillar cocktails, but pioneering bartenders shaping today’s cocktail scene—bartenders like Tony AbouGanim and Dale DeGroff—had minimal exposure to it back when their careers began. Today, at least ten Pisco producers make their product available in the U.S. DeGroff and AbouGanim can’t get enough of it and are making up for lost time. Abou-Ganim, who bartended in San Francisco in the 1980s, shares, “Pisco was a category that really eluded me for the first part of my career. Given all the history it has in that city, it seems I would have known more of it, but it was really never celebrated in the ‘80s. I really discovered it through Diego Loret De Mola right when we opened Bellagio in 1998. I put together a Latin Libations menu, it had a Mojito, a Caipirinha, and a Pisco Sour. Even then it wasn’t so easy to get information on Pisco, but once it was introduced to me, I fell in love and started to play with it.” DeGroff’s love for Pisco developed after Peruvian guests at his Rainbow Room bar brought their bottles in to share and implored him to make their favorite hometown cocktail, the Pisco Sour. He sold a lot of them, so many in fact that the Peruvian government awarded him a medal recognizing his support for the category. DeGroff notes, “I was the only one in New York City making Pisco Sours at the time. I know they were big in San Francisco, because they always were. But in New York, the Associated Press guys who were regulars at my bar were stunned. The drink, and Pisco, was a novelty. It became very popular in the Rainbow Room.” CHILLEDMAGAZINE.COM
“There’s really nothing in the world like it” - Dale DeGroff
Photo by Renzo Uccelli
It’s taken at least a decade for Peru’s grape-based brandy, which utilizes only eight grape varietals and allows for absolutely no additives of any sort, to prominently return to market. DeGroff explains why he is so drawn to this grape-distilled spirit that is the result of the fermentation of fresh must: “Peru’s focus on their Pisco production has always been about the varietals. You don’t have a whole category of aromatic and nonaromatic with any other spirit. “This is a unique thing and there’s really nothing in the world like it. There’s barely any rainfall where the grapes grow, so the yeast grows on the skins and never gets washed off. These unique yeast cultures create great flavors. It is a real reflection of terroir.” That’s winning terroir to you. For the second year in a row, Pisco has been bestowed with an award for Best In Show Un-Aged White Spirit at the San Francisco World Spirits Awards. According to Abou-Ganim, who was on the judging panel, Pisco as the top pick was a landslide victory. A winning spirit like this has the versatility to be enjoyed in many different ways. DeGroff, who has made Dick Bradsell’s Espresso Martini recipe and successfully swapped in Pisco as the base spirit
notes, “Part of the beauty of mixing with Pisco is not overpowering it.” Abou-Ganim’s favorite drink to make, the Chilcano, enables the spirit to shine through. He says, “It’s like a Moscow Mule, but with so much more complexity. A Chilcano is a beautiful way to show off the floral qualities of Pisco. It’s made with ingredients that every bar has and has a template that can lend itself to variations; pick your choice of ginger ale or ginger beer or bitters. And it works with virtually any style of Pisco. For example, maybe with a Mosto Verde I’d use a ginger beer to dry the sweetness.” Whether sweetening the deal with a ginger beer, or adding red vermouth and bitters for an El Capitan, respecting the spirit is the guiding factor as DeGroff and Abou-Ganim create Pisco cocktails. Abou-Ganim concludes, “It’s a spirit that celebrates the terroir. It’s all grapes and how the master distiller handles them and puts it in the bottles. It really is a gift from God. It hasn’t been manipulated with any additives—not even water, no wood aging—just a celebration of the grapes that are grown in the Ica valley. And the people … it’s a celebration of the Peruvian culture. That work’s been done for you, just don’t mess it up.”
Pisco is Peru
In 2015 we brought you Pisco Punch, in 2016 we chilled out with the Chilcano See what Peru, Tony Abou-Ganim and Dale DeGroﬀ have waiting for you on July 20th 2017 at Tales of the Cocktail ®
Bartenders Reach for the Peruvian Spirit
PISCO By Francine Cohen
PISCO CONTINUES TO GAIN ATTENTION THESE DAYS, LANDING THE MORE THAN 400 YEAR OLD PERUVIAN SPIRIT ON A WIDE VARIETY OF COCKTAIL MENUS IN MIAMI, NEW YORK AND ACROSS THE U.S.
a craft or figuring out what’s going to be trendy. It’s a passion. Peruvians are seriously passionate about Pisco. It is to us what champagne is to the French, or Barolo to Italians. It is a distinct and non-replicable part of our national cultural identity.”
Pisco 100’s heritage as a fine example of Peru’s national spirit is part of what makes the brand popular. At Miami’s CVI.CHE 105 owner Juan Chipoco notes, “Creating cocktails with Pisco is more than just
That identity, which for so long was tied in cocktail form to the classic Pisco Sour, is now pushing beyond boundaries and guests are being introduced to other Peruvian cocktails like the refreshing Chilcano or the El Capitan which, with just a switch of base spirit, is as easy to make as a Negroni. At CVI.CHE 105 bartenders are wowing their guests with their Pisco 100 creations. Chipoco explains, “The bartenders are incorporating Peruvian culture in every drink.
ith versatility thanks to the eight grape varietals and three production styles, Pisco is seeing increased bartender awareness. Plus, there’s a passionate demand from visitors to Lima, Peru’s capital and one of the world’s top culinary destinations boasting three of the world’s best restaurants. Travelers are returning home looking for a taste of their adventures. Pisco 100, which sits on many a back bar, helps fulfill this desire to explore and relive great memories.
An example of this is by creating a mystical concept with dry ice, which has a smoky effect, and incorporating aromatic herbs and organic fruits. The drink presentation and flavors of our Pisco cocktails take you back to the mystical world of the Incas.”
Bartender Christian Asca creates an exquisite version of the classic Pisco Sour at Baby Brasa.
The Piscano is one of CVI.CHE 105’s best selling drinks.
Bartender Paul Vargas created the Hibiscus Pisco Sour for Jaguar Latin-American Kitchen owner Sergio Durazo when Durazo requested a riff on the classic Pisco Sour.
Matcha Made in Heaven, created by Beverage Manager Manny Paredes for Tavern 62.
Though you’d probably be hard pressed to find an Incan in New York, what you will find are bartenders at Pan-Latin restaurant Raymi, reaching for Pisco 100 to keep the Peruvian vibe alive and letting their drinks open new worlds for guests. Roger Torres, owner and bar manager shares, “Our bartenders innovate our drink list with different Pisco cocktails combined with indigenous fruits from Peru and look to create new flavor profiles that team well with Pisco. In addition they work closely with our kitchen, collaborating on what kinds of drinks can enhance the guest experience when paired with new dishes.” “When creating a Pisco cocktail, the taste of the specific type of Pisco should be considered,” says Torres.” Some pair better with citrus fruits, while others with herbs and Amaros. Using Pisco opens a new world of combinations and tastes for your cocktail menu.” Bars and restaurants with a focus on cuisine other than Latin or South American should also consider Pisco 100 for their bar program. James Beard award-winning chef David Burke of Manhattan’s Tavern 62 uses the brand in two Pisco cocktails on his twelve-drink menu, a high ratio considering the restaurant is all about American food. Burke sees the spirit as an asset; “It’s a useful tool in the glass and a story the bartenders can tell guests. Plus, it pairs beautifully with all sorts of foods,” he remarks. “When you’re thinking about a Pisco drink, you know it’s something that goes well with fruit and acid. Served neat you can pair it with caviar just like vodka. But if you’re going to mix it, consider any fatty item a good pairing; it’s a digestive that cuts right through that. A Pisco Sour would be great to drink with foie gras or pork belly. A simple Pisco and tonic or a Pisco Gimlet pairs well with roast chicken or pork chops. And Pisco with lobster is terrific, especially with the natural lobster and vanilla bean sauce pairing having the aromatics to match.” Playing off the food is paramount for Sergio Durazo, managing partner of Jaguar. He challenges his staff to respect the spirit and the menu when they pour Pisco 100. He concludes, “Pisco is a noble spirit with a smooth flavor and is easy to combine because it’s not too strong. It doesn’t overwhelm the cocktails and lets all the flavors arise from other ingredients.” CHILLEDMAGAZINE.COM
PERU’S OLDEST HACIENDA LA CARAVEDO By Francine Cohen
Photo by Sebastian Castañeda / PromPerú
or generations this hacienda has offered up expansive options for enjoyment as this grapebased brandy is made from eight varietals– four aromatic and four nonaromatic. The grapes (depending on how they’re combined or distilled) provide bartenders with not just one great spirit, but with a range of expressions that almost displays the essence and soul of wine. Hence, there is great versatility that encourages diversity behind the bar. Portón’s La Caravedo Torontel is one such tool for the bartenders’ arsenal. Having recently won Best Pisco at the 2017 San Francisco World Spirits Competition, it catapulted the entire Pisco category into the winning spot for Best in Show Unaged White Spirit, beating out gins, vodkas, and tequilas. This is the second year in a row a Pisco has taken home this accolade, evidence that the bar has been raised thanks to Pisco Portón. Pisco Portón’s history and La Caravedo’s is as much about family and tradition as it is about production. It dates back to October 14, 1684 when the Rebata family sold the hacienda, vineyards and distillery to Mr. Caravedo, who happened to be Mr. Rebata’s son-in-law. Johnny Schuler, the brand’s distiller and ambassador, explains, “It’s a great story. Mr.
When a spirit is proudly embraced as a nation’s official libation, as Pisco is in Peru, there’s a lot of history that goes along with it, reflecting generations of producers, their families and the people who enjoy it. Nothing is a better asset on the bar than a spirit that’s stood the test of time, and perhaps no Pisco brand is better suited to carry the historic mantle than Pisco Portón, estate produced at Peru’s oldest hacienda, La Caravedo.
Caravedo paid for the property in raisins, grapes and spirits, specifically, Pisco, and over time, increased his vineyard holdings and upgraded his equipment. Today we still use the old, flat-top stills called falcas, to produce several of our items.” With the falcas still in place, Hacienda La Caravedo has made room for modern technology to accommodate 21st century production. The marriage of the two reinforces the history of the brand and the new technoartisanal distillery creates a unique old-world, meets new feel. Chad Solomon, co-creator of Midnight Rambler and co-founder of Cuffs & Buttons, shares his experience visiting the estate, “I was impressed to see the historic distilling setup, from the grape press to the gravity-fed plumbing moving pressed juice to fermentation tanks, then to the stills themselves and the gravity fed condenser tanks. It was amazing to see how all of it reflects in the operation of the modern distillery.” For Jason Asher, owner of Arizona’s Barter & Shake (which owns the bars Counter Intuitive and UnderTow), it was a way to gain a comprehensive view of not only the brand’s history but its present place in the market. “I was able to feel the ancient history of Pisco production and the process that
EL CAPITÁN INGREDIENTS
1 ½ oz. La Caravedo Pisco Quebranta 1 ½ oz. red vermouth 1 dash bitters PREPARATION
Combine Pisco and vermouth in mixing glass and stir briefly, with ice. Pour into chilled rocks glass. La Carvedo showcases as well as see the culture of Peruvian people and the role that Pisco plays. I observed the original methods still embraced by the distillery and how the introduction of technology plays an important role in the Portón product.” The fact that Pisco Portón is produced on just one estate, is very special, Schuler notes. He explains, “We grow our own grapes in our vineyards, make our own wine and distill and bottle it all ourselves. We have a great staff that manages the property throughout the year but need the help of the 100+ strong community during vendimia (‘harvest’), usually during February and March of each year.” Everyone who comes together during vendimia is crucial to the brand and Schuler couldn’t see producing his award winning product without them. “They know what they’re doing,” he says. “Each one has a specialty—they work on varietal selection, canopy management, resource (especially water) management, fermentation and distillation. Everyone works together to craft the finest final product.” The vineyards are yielding exquisite expressions that make a bartender’s job more exciting. Asher notes, “The eau de vie yields a floral product that
Photo by Yayo López / PromPerú
provides an amazing platform to craft cocktails.” Solomon sees similar benefits adding, “I particularly like working with Pisco Portón and the La Caravedo Piscos because of how full-bodied and assertive they are in a drink. They work well in both aromatic and sour-based drinks.” Solomon is currently using La Caravedo Torontel in a Pisco Punch variant on the Midnight Rambler menu called Temple of The Moon where he infuses it with green tea and adds fresh lime juice, pineapple syrup, mineral water, saline, and nutmeg. He says, “Torontel is one of my favorites because although it’s a puro, the distillate is full-bodied and assertive, but t’s a friendlier pour cost for cocktails than a Mosto Verde. The floral qualities of the pisco complement the jasmine in an amazing way, and shine in the finished drink.” Drinks like that, and Asher’s latest creation with its Douglas Fir-infused Torontel, fresh mint, lime, and a vegetal liqueur are, like Hacienda La Caravedo’s Pisco Portón, a marriage of old and new. You see, more than 400 years in Pisco history continues to repeat itself, with the help of the right people, making it better with each sip.
The Spirit of Peru
PISCO FIND OUT WHY MIXING WITH PISCO HAS BECOME SO MUCH MORE THAN THE PISCO SOUR. THESE COCKTAILS ARE A MUST MIX.
1 ½ oz. Macchu Pisco ½ oz. Pandan-Infused Pedro Ximenez (El Maestro) 1 ½ oz. La Garrocha Manzanilla 1 bar spoon coconut syrup 2 dashes Amargo Chuncho Bitters PREPARATION
Shake all ingredients with ice. Strain into a coupe.
PERÚ NÉGRO INGREDIENTS
1 oz. Pisco Italia 1 oz. Campari 1 oz. Italian sweet vermouth ½ oz. Amaro Montenegro 1 dash Bittermens Mole Bitters Orange peel (for garnish) PREPARATION
Stir with ice in mixing glass and strain into rocks glass. Express oil from orange peel twist.
CUATRO VIDES INGREDIENTS
2 oz. Pisco 100 3 oz. ginger ale 1 dash Amargo Chuncho Bitters Ice PREPARATION
Fill highball glass with ice. Pour Pisco over ice, shake in dash of bitters, top with ginger ale. Stir gently and briefly.
1 ½ oz. Pisco Portón ½ oz. Cappelletti Aperitivo ½ oz. Carpano Bianco ½ oz. Kokomo Vineyards Verjus Club soda Lemon peel (for garnish) PREPARATION
Combine all ingredients in a mixing glass over ice and stir until well chilled. Strain and pour over fresh ice in a Collins glass. Add 2 oz. of club soda and stir. Garnish with expressed lemon peel.
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TALES of the COCKTAIL
In 2007, the Spirited Awards were added to the program to recognize outstanding bartenders and spirits professionals. By Hannah Kobrin | Jennifer Mitchell Photography For fifteen years now, Tales of the Cocktail has held the reputation of being one of the most anticipated yearly events for the cocktail and spirits industries. Not only does it help professionals in these industries through educational seminars and networking opportunities, it also gives New Orleans a healthy tourism boost during the slower summer months. While it can be easy to take all that Tales has to offer for granted, it took years of hard work, planning, and careful networking from founders Ann and Paul Tuennerman to shape Tales of the Cocktail into the world-renowned cocktail convention it is today.
While the mention of “Tales of the Cocktail” conjures up images of seminars, tasting rooms, and thousands of attendees, the festival didn’t necessarily start out that way. In fact, Tales didn’t start out as a festival at all, but as a walking tour centered on the cocktail history of New Orleans. “I started the New Orleans Cocktail Tour to share our city’s rich drinking history with tourists and locals,” Ann says of her reason for founding the tour that, a year later, would develop into Tales of the Cocktail. Armed with a sponsorship from Southern Comfort, the walking tour expanded to include a few seminars and dinner opportunities that, while limited in scope, began to attract more industry professionals from outside of New Orleans to the event.
In 2005, Hurricane Katrina marked an abrupt halt to Tales. After spending three months as a refugee, Ann returned to New Orleans to find out that Southern Comfort had revoked its sponsorship, leaving Tales with little budget and an uncertain future. Still, Ann wasnâ€™t ready to let Tales of the Cocktail die: that year, she spent months looking for new sponsors, taking out loans from friends and family, and doing everything she could to bring the cocktail festival back to life. By July 2006, Tales of the Cocktail was back, and this time, it was here to stay.
While Tales of the Cocktail has maintained the same general format since 2006, it has continued to adapt as the industry changes. Among the most significant of the additions to Tales is the Spirited Awards, which came about in 2007. The awards aim to bestow recognition to the best and brightest professionals and establishments across the cocktail and spirits industries, and have come to represent one of the highest industry achievements that can be reached. CHILLEDMAGAZINE.COM
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TOTC GIVES BACK TO BARTENDERS By Hannah Kobrin | Jennifer Mitchell photography
IN THE SPIRITS AND COCKTAIL INDUSTRIES, TALES OF THE COCKTAIL ENJOYS AN ESTEEMED REPUTATION FOR ITS EFFORTS TO EDUCATE AND ENTERTAIN IN A WEEK-LONG FESTIVAL EVERY JULY. HOWEVER, TALES DOES MORE THAN JUST GIVE PEOPLE A GOOD TIME: IT GIVES BACK TO BOTH THE BARTENDING COMMUNITY AND THE CITY OF NEW ORLEANS IN NUMEROUS WAYS. THE FACT THAT TALES TAKES PLACE IN JULY IS AN EXCELLENT EXAMPLE OF THE ORGANIZATIONâ€™S PHILANTHROPIC ACTIVITIES: SINCE JULY FALLS OUTSIDE OF TOURIST SEASON IN NEW ORLEANS, IT GIVES THE CITY A HUGE REVENUE BOOST WHILE SIMULTANEOUSLY MAKING IT EASIER FOR ATTENDEES TO ATTEND BECAUSE OF LOWER HOTEL AND TRAVEL RATES.
The majority of Tales of the Cocktail’s philanthropy takes place through the New Orleans Culinary and Cultural Preservation Society (NOCCPS), a nonprofit specifically designed to support the cocktail industry. Since 2008, the NOCCPS has raised over $886,000 for programs that assist bartenders, such as the Cocktail Apprentice Program, the Tuition Reimbursement Program, educational scholarships, and health programs for members of the hospitality industry. Another benefit the NOCCPS offers is the BAR Scholarship Program, which former CAP members are eligible to apply for after the conclusion of their first TOTC. With this program, several former apprentices are funded for tuition and travel expenses for the BAR Program in New York City, which is often referred to as one of the most respected bartending programs in the world.
NOCCPS doesn’t just provide benefits for the spirits industry, however: the program also places a heavy focus on preserving significant cultural trends of New Orleans. In 2008, NOCCPS and Senator Edwin R. Murray successfully lobbied to name the Sazerac as the official cocktail of New Orleans, making it the first city in the United States to have an official cocktail. NOCCPS is not the only part of Tales of the Cocktail that gives back to the bartending community: in recent years, the festival itself has debuted several seminars and events designed to address inequalities. From last year’s in-depth investigation into gender inequality expressed in the bartending industry, to this year’s violence prevention seminar, Sustainability Summit, and Diversity Council, Tales of the Cocktail is making explicit its intentions to help make the industry more progressive and welcoming.
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YEAR OF THE
MARTINI TOTC 2017 Official Cocktail By Karen Locke
inning the Tales of the Cocktail Official Cocktail Competition can do wonders for a bartender’s resume. Bartenders aren’t submitting their wildest creations every year, though there’s a sanctioned cocktail for the competition and this year’s celebrated drink is the well-known Martini. “The Martini is a cocktail that was born to become a timeless classic,” says Claire Smith-Warner, director of spirits education for Moët Hennessy. “Bearing all the hallmarks of a drink that was bound to be consumed for generations to come, it boasts a dubious backstory, numerous claims to its patrimony, and most importantly, demonstrates a flexibility which borders on promiscuity; all of which has allowed the drink to dramatically evolve, reflecting its ability to transcend fads, trends, and fashion.” So how exactly did the Tales of the Cocktail competition committee land on the Martini? After conducting extensive research with Jeffrey Kluger and Tristan Stephenson, the group was struck by the Martini’s versatility. “Unfortunately, the media often portray the drink as being very prescriptive, and perhaps to the uninitiated, the drink has a myth-like quality that prevents experimentation,” says Smith-Warner. “Today more than ever, with the range of vermouths and bitters available to us, there has never been a greater time to get to ‘know’ your Martini.“ The rules for this year’s cocktail competition were simple: bartenders could not have more than four ingredients and must contain vermouth and each recipe needed to feature either gin or vodka as the base spirit. Smith-Warner says that when creating a cocktail that stands out to judges, bartenders must have “sensitivity to the ingredients used, and a lightness of touch, plus an understanding of what has made this drink such an enduring classic.” Zachary Faden of Mirabelle, in Washington, D.C., did just this with his “Embrasse de la terre” cocktail, and was awarded best cocktail for 2017.
Year of the Rickey 2013
Year of the Hurricane 2014
Year of the Daiquiri 2015
Year of the Mule 2016 CHILLEDMAGAZINE.COM
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TOTC Winning Cocktail 2017 By Karen Locke
THERE CAN ONLY BE ONE WINNER IN THE ANNUAL TALES OF THE COCKTAIL OFFICIAL COCKTAIL COMPETITION. THIS YEAR, BARTENDERS FROM AROUND THE WORLD WERE CHALLENGED TO REIMAGINE THE MARTINI FOR A CHANCE AT HAVING THEIR CREATION NAMED THE OFFICIAL COCKTAIL OF TALES OF THE COCKTAIL 2017.
A total of 322 recipes were submitted for consideration of best Martini cocktail. Zachary Faden, from Mirabelle in Washington, D.C., emerged as the winner with a cocktail named “Embrasse de la Terre.” Along with Rutte Old Simon Genever, Faden combined Dolin Dry Vermouth de Chambéry, yellow chartreuse, and The Bitter Truth Celery Bitters for a cocktail described by Rutte as “equal measures of complexity and elegance.” Featuring Rutte Old Simon Genever, Faden’s winning cocktail was inspired by a classic take on the Martini. “The King of Cocktails has had many recipes, interpretations, riffs, and iterations throughout the years,” says Faden. “I wanted my version to pay respectful homage to history while simultaneously embracing a modern sensibility. I started with genever, gin’s luscious, velvety, malty precursor. In particular, Rutte Old Simon Genever preserves legacy and tradition while innovating with the addition of nuts and celery.” “I chose genever for my adaptation of the Martini for multiple reasons,” explains Faden. “My selection of genever was a nod to the origins of the cocktail and the then available spirits. Early versions of the Martini were most likely made with genever or Old Tom gin varieties, before moving toward the modern preference of London Dry gin. While I wanted to pay respect to the history of the Martini, I was not willing to sacrifice taste. While genever isn’t ubiquitous today, it should be–it is a unique and delicious ingredient. Genever provides floral aromas and rich maltiness. It pairs nicely with a host of modifiers and is one of my go-to substitutes when I try to reimagine classic cocktails.” “Congratulations to Zachary Faden for his winning cocktail. We’re truly honored that our Rutte Old Simon Genever–a recipe from the very hand of our founder, Simon Rutte–was chosen as a key ingredient for this extraordinary cocktail. Our Master Distiller Myriam Hendrickx works hard to preserve and rediscover the almost 150 years of Rutte heritage, crafting gins and genevers that carry the creative spirit of our founder and generations of Rutte distillers. We’re proud and excited to see genever making a strong comeback in creative and highquality drink creations all over the world.” - Mark de Witte, CEO of De Kuyper Royal Distillers and Rutte Distillery
EMBRASSE DE LA TERRE INGREDIENTS
2 oz. Rutte Old Simon Genever 1 oz. Dolin Dry Vermouth de Chambéry ¼ oz. yellow chartreuse 3 dashes The Bitter Truth Celery Bitters PREPARATION
Combine ingredients in a mixing glass with ice. Stir to chill. Strain into a chilled coupe. The drink blooms while stirred and is pleasantly aromatic. “Genever is a wonderful ingredient for mixing. It is very versatile, combining and complementing most back-bar bottles. Additionally, I find genever to be a bridging spirit, as it contains elements often associated with both gin and whiskey. I find it to be a suitable base-spirit substitute in classics as varied as a Buck, a Negroni, an Old Fashioned, or obviously a Martini.” - Zachary Faden, Official Cocktail of Tales of the Cocktail competition winner
A L L - N AT U R A L Y U C ATA N H O N E Y T RY A S I G N AT U R E
1 part B채renj채ger Honey Liqueur 3 parts Club Soda Mint Leaves 1/2 Lime
D R I N K R E SP O NSIBLY. B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.
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TALES of the
COCKTAIL MOST MEMORABLE
By Hannah Kobrin | Photos by Jennifer Mitchell Photography
hile Tales of the Cocktail is essentially an experience itself, each attendee returning home after the weeklong festival will walk away with an entirely unique experience. With all of the events it has to offer, even people with decidedly esoteric tastes will be able to find something that really resonates with them. Here, four bartenders, as well as Tales co-founder Ann Tuennerman, reminisce on their most memorable Tales of the Cocktail experiences: Seminars: “Every year we send out a survey to attendees, getting their feedback on their favorite seminar presenters.The presenter with the highest ratings takes home The Golden Spirit Award. Last year’s winner was Dave Broom with his seminars Three Scotch Blends, Talking Rot: Rancio, Scotch and MADness and MMA2: The Rematch. The list of winners throughout the years reads like a who’s who in the cocktail business: David Wondrich, Claire Smith, Charlotte Voisey, Angus Winchester, Jeff Berry.” -Ann Tuennerman
THE SPIRIT OF EXCELLENCE Building on a three generation family tradition that dates back to the end of prohibition, Palm Bay®’s craft spirits portfolio is a collection of family owned brands that take pride in achieving the highest quality.
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We are excited to welcome three distinctive gins to our portfolio, each with its own unique taste, personality, and history.
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Tasting Rooms: “My most memorable moment was undoubtedly during the year Plantation Stiggins Fancy Pineapple Rum debuted. I had gotten to taste the rum one of the days and immediately fell in love with it. Late that night (morning?) I ended up in a rooftop pool with a couple of the folks responsible for bringing the product to market receiving laybacks of the juice (which was extremely rare at the time). Twice I heard the phrase, ‘Why don’t you go downstairs and get that other bottle of Stiggins?’ It was magical.” -Brandon Weaver, Seattle, Washington Brand Events: When asked about his favorite brand event, Aaron Joseph of Washington, D.C. responded: “Last year’s Jameson party with Gary Clark Jr.” Cocktail Apprentice Program: “In 2009, I was honored to be an apprentice in the CAP program. There are so many amazing moments; it is hard to pick one. I juiced for St-Germain Sangria with Rob Cooper for hours, and he was the kindest person that I have ever met, and I didn’t even know that he owned the company that I was juicing for until after the fact. I ate gumbo with Jeff Morgenthaler and he introduced me to everyone in the room, then later on the street he took me under his wing and kept a shitty drink in my hand the entire week … I can never repay him for that hospitality. Scrubbing down the batching kitchen with Leo Robitschek, then having him say to me, ‘I got this, go enjoy New Orleans.’ My mind groups this entire week into one memory … it is the most memorable moment in my career.” -David Shenaut, Portland, Oregon New Orleans-focused events: “For me personally, the Spirited Dinners are always a highlight. We started them in year one to bring together some of the best bartenders from around the world and the best chefs from our world-class food city. Beyond it being one of the few times I can sit down for a meal and talk with friends and colleagues, it’s always been such a perfect forum for brands to tell their unique story in an intimate setting.” -Ann Tuennerman Making Connections: “My favorite memory every single year is always the Midnight Texas Toast on Bourbon. Tons and tons of bartenders from all around Texas gather in the street celebrating what is Texas’s cocktail scene.” -Austin Gurley, Dallas. It’s clear to see that TOTC has something to offer for just about everybody, so it’s definitely worth it to make an effort to travel to New Orleans for the event. If you still need some motivation to attend, Brandon Weaver puts it best: “Tales is important because it allows industry folks to engage with each other in a balance of structure and unstructured events. The seminars are brilliant and actually educational, the parties are real-deal parties, and the drinks are all delicious. I don’t go without seeing old friends and making new ones.”
Something new is in your future. Tales of the Cocktail returns to New Orleans this July with more than 200 new seminars, tastings, competitions, networking opportunities and other spirited events all to help you craft your future.
JULY 18-23, 2017
New to Tales of the Cocktail 2017: • Bar InDepth Seminars • Sustainablity Summit • Grab and Geaux • Market at Tales with Fleurty Girl • More than 60 new seminars
Tickets on sale now: TalesoftheCocktail.com
CHILLED 100 SHOUT OUT
Must Mix Recipes with the
CHILLED 100 AMBASSADORS Our Chilled 100 Ambassadors really know a thing or two about creating outstanding cocktails! Not only are they rock stars behind the bar, they are lauded for their mixing talent and reputations, and adorned with numerous accolades and awards, plus they are working behind some of the best bars in the country, inspiring a wealth of world-class cocktail recipes every day. Here are some of the cocktail go-tos our ambassadors are mixing up.
C R A F T E D W I T H T H E F I N E S T NAT U R A L I N G R E D I E N T S “N OM I NAT E D BE ST N EW SPIRIT O R C O C KTAIL ING REDIENT” - TA LES OF TH E COCKTA IL 10TH A NNUA L SPIRITED AWAR DS
C E L E RY S N A P P E R
T H E M A RT I N E Z
INGREDIENTS 2 pts. Rutte Celery Gin 4 pts. tomato juice 1 pt. pineapple juice ¼ pt. fresh lemon juice ¼ pt. Worcestershire 2 dash soy sauce
INGREDIENTS 2 dash hot sauce 2 pinch celery salt 1 pinch black pepper 1 pinch chili powder salt to taste celery stalk
process Combine all non-alcoholic ingredients for a single cocktail or multiply ingredients by number of desired servings for a pre-mix batch. Add 2 parts Rutte Celery Gin to each serving, then top with the mix.
2 1 1 1
pts. Rutte Old Simon Genever pt. Vermouth Rosso dash orange bitters orange zest
process Add all ingredients and stir until cold and diluted. Strain into a chilled cocktail glass and garnish with an orange zest.
R U T T E D I S T I L L E RY. C O M
D R I N K R E S P O N S I B LY © 2 0 1 7 ROYA L D U T C H D I S T I L L E R S
CHILLED 100 AMBASSADORS
Chilled 100 Denver Photo by Mizuna Austin Carson is the manager of Mizuna, Frank Bonanno’s flagship restaurant. He found his passion for wine and spirits after joining the Mizuna team as a parttime sommelier, and is now the Bonanno Concepts wine director. Austin’s favorite cocktail is the Mai Tai and he is also a recent graduate of the Bar 5-Day. Follow him on Instagram at @theaustincarson.
Chilled 100 Charlotte Photo by Sarah Turner Wells @sarahturnerw Kelly works as the beverage director for Soul Gastrolounge and Gallery Twenty Two. He grew up in the restaurant business with his father, Milt, who ran restaurants and bars in the area. Kelly acknowledges his family with sparking his love affair with the hospitality industry. “The James Ryan cocktail is named after my grandfather,” says Kelly. “As I grew up, I seldom saw him without a Johnny Walker in one hand and a cigarette in the other. He was loud, sweet, and a hardass, and I wanted to highlight all of those things in this drink.”
MIZUNA MANHATTAN Photo by Ellie Logue INGREDIENTS
2 oz. rye whiskey ¾ sweet vermouth (Punt e Mes) ¼ Luxardo Maraschino Liqueur 2 dashes orange bitters 2 dashes Angostura bitters PREPARATION
Add ingredients to a mixing glass with ice; stir then strain into an absinthe-rinsed coupe.
JAMES RYAN Photo by Kyo H. Nam INGREDIENTS
1 ½ oz. Johnny Walker Black ¾ oz. Cappelletti ½ oz. Noval Black Ruby Port 3 dashes Angostura orange bitters Virginia Sweet Leaf Tobacco Smoke PREPARATION
Chill rocks glass. Set up a smoking board with a pinch of tobacco and a plate with a large rock. Add all liquid ingredients to a mixing glass. Ignite tobacco and drop chilled glass on top. Transfer glass over the large rock. Stir all ingredients in mixing glass until chilled. Flip glass and pour over smoked ice and leftover smoke in the glass. Serve.
Chilled 100 Atlanta Photos by Justen Clay Georgia native Julian is a partner and the beverage director at The Mercury, The Pinewood, Proof Cocktail Syrups, concepts company Bar Crema, and Bar Americano. He credits a cross-country motorcycle trip with changing his career path forever, during which he learned how to mix drinks from some of the best barkeeps in the country. Julian’s modern approach to classic cocktails has earned him notable accolades, including The Daily Meal’s “Top 25 Bartenders in America.”
ODE TO VICEROY INGREDIENTS
1½ oz. Great King Street Scotch ½ oz. velvet falernum ½ oz. lime juice ½ oz. ginger syrup* Lime wedge (for garnish) PREPARATION
Combine all ingredients in a shaker with ice. Shake to chill, then strain into a rocks glass and garnish. *Ginger syrup: Combine 1 cup of boiling ginger juice with 1 cup of sugar. Stir until the sugar dissolves. Fine-strain the mixture and refrigerate for up to 2 weeks.
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CHILLED 100 AMBASSADORS
Chilled 100 Atlanta As a graduate of music school, Kaleena spent 12 years touring and focusing on making a career in music.
After realizing she wanted a more stable lifestyle and a new outlet for her creativity, she moved to Chattanooga to help open a new bar/restaurant, the Flying Squirrel. She sought out every resource available to learn the craft from the inside out. She completed the BarSmarts program and became fluent behind the bar. “Part of my love for this industry is the fact that I can find new and exciting things to be inspired by on a daily basis,” she says. “Things are always changing and evolving—and how lucky we are to have jobs in a field that keeps us always learning and engaged.”
THE GOLDEN SNITCH INGREDIENTS
1 ½ oz. smoked peach whiskey* ½ oz. lemon verbena syrup** ½ oz. fresh-squeezed lemon juice ¼ oz. Cynar Husk cherry (for garnish) PREPARATION
Combine all ingredients; shake, and strain into a goblet with a husk cherry garnish. The husk cherry garnish is “pulled” to resemble the “golden snitch” a la the Harry Potter series. *Smoked peach whiskey, coarsely chop 4-5 peaches and place in a perforated hotel pan on top of another hotel pan with a handful of wood chips to smoke. Smoke for about 20 minutes, stirring
Chris is a Houston native and awardwinning bartender with more than a decade of experience in the food and beverage industry. A former sommelier, he’s best known for his elegant style and detail-obsessed approach to cocktails. When he’s not behind the bar at Ready Room, he can be found drinking whiskey and hanging out at home with his wife and two dogs.
1 ½ oz. Rittenhouse Rye ¾ oz. Pineau des Charentes ¼ oz. Maraschino liqueur Absinthe (for glass rinse) Cherries (for garnish) PREPARATION
Combine all ingredients; stir and serve in an absinthe-rinsed coupe. Garnish with cherries.
Chilled 100 Charlotte Photos by Foster O’Brien @mrsobriencooks You’ll find Larry behind the bar at The Punch Room, where he is apprenticing under renowned mixologist Bob Peters, who has guided him in the art of captivating guests with an imaginative palate and innovative cocktail recipes. Larry is a born and raised Charlottean where his passion for Crown Town’s craft beer and cocktail scene runs deep, being involved with many Charlottebased brewhouses, restaurants, and bars since his early twenties. CHILLED MAGAZINE
**Lemon verbena syrup: cook a handful of fresh lemon verbena leaves with simple syrup until the color has turned to a light emerald green.
BREAD & ROSES
Chilled 100 Houston Photos by Austin Marc Graf
occasionally, taste to see if the smokiness has imparted enough flavor. Be sure the sweetness is still there, but that it definitely has that strong smoky profile. (This can also be done using a smoking gun.) Once the peaches are done, pour whiskey over them and let them sit and infuse for 3 days. (Use any preferred whiskey. Four Roses, for a sweeter note, for a cocktail with a bit more teeth to it, use Rittenhouse Rye).
2 oz. Milagro Reposado ½ oz. Brother Vilgalys Krupnikas Spiced Honey Liqueur Lime wheel PREPARATION
Muddle half a lime wheel into the bottom of a mixing glass. Add ice and ingredients. Stir until proper chill and dilution is met. Strain into coupe glass. Garnish with honeycomb from Savannah Bee Company (optional). “I know the general rule is to shake drinks with citrus, so I hope this encourages bartenders to bend the ‘rules’ and live without boundaries behind the bar.”
At Fever-Tree, It â€˜s All About Taste Our portfolio of mixers are made with the best all-natural ingredients available: natural juices, spring water, cane sugar & handpicked botanicals from around the globe add distinct flavors in each variety. Our range of tonic waters contain natural quinine extracted from the cinchona trees of the Eastern Congo. The Ginger Ale & Ginger Beer varieties contain a blend of fresh gingers sourced from Nigeria, the Ivory Coast, & Cochin. Every ingredient that goes into a Fever-Tree product has been thoughtfully sourced to ensure optimum taste & aroma for pairing with premium spirits. For more information or to request samples contact: Brands of Britain, LLC | (800) 646-6965 | firstname.lastname@example.org
BEST for the
At Fever -Tree, it’s a l l about taste. BRANDS OF BRITAIN, THE COMPANY THAT PRODUCES THE FEVER-TREE LINE OF PREMIUM, NATURAL MIXERS, HAS GONE TO GREAT LENGTHS TO SOURCE THE HIGHEST QUALITY INGREDIENTS THAT CAN BE BLENDED TO ENHANCE THE ENJOYMENT OF THE FINEST SPIRITS. WITH THEIR MOTTO “IF THREE-FOURTHS OF A COCKTAIL IS THE MIXER, MAKE SURE YOU USE THE BEST,” THEY INSPIRE BARTENDERS TO CREATE UNFORGETTABLE COCKTAILS. The brand recently put this concept to the test, sending a select group of Chilled 100 mixologists a boxed gift set of their mixers (including a range of tonic waters, ginger beer, ginger ale, and club soda), and inviting them to create exceptional cocktails.
Fever-Tree selected the most memorable recipes from the list of original cocktails, carefully choosing submissions that exemplified both the brand and the bartender’s singular DNA. Check out what these gifted mixers came up with behind the bar.
You Ain’t Lion
By Bradley Samford — Osteria Mozza, Los Angeles INGREDIENTS
2 oz. bourbon 3 oz. Fever-Tree Light Ginger Beer 1 oz. lime juice ½ oz. Bitter Truth Pimento Dram ½ oz. peach cordial Small piece ginger PREPARATION
Muddle ginger until well pulverized; add ginger beer. Set aside. Put remaining ingredients into a shaker; shake for 15 seconds then fine strain into an Old Fashioned glass. Fill with ice; top with ginger beer.
A Day At The Beach
By Wendy Hodges — Fusion Mixology Bar, Palazzo, Las Vegas INGREDIENTS
1 oz. Blue Alizé 1 ½ oz. La Diablada Pisco ½ oz. ginger syrup ½ oz. lemon juice 1 oz. Fever-Tree Elderflower Tonic Toasted coconut rim Pineapple frond and orange peel (garnish) PREPARATION
Shake first four ingredients with ice and strain over crushed ice in snifter glass. Top with Fever-Tree Elderflower Tonic. Rim glass with toasted coconut. Garnish with sliced pineapple frond and orange peel.
April in Positano
By Kyle Darrow — Red Owl Tavern, Philadelphia Photo by LightStory Media INGREDIENTS
1 oz. limoncello ¾ oz. gin ½ oz. Campari Fever-Tree Mediterranean Tonic Fresh thyme (for garnish) PREPARATION
Combine limoncello, gin, and Campari in tall glass with ice. Give a quick stir to combine ingredients and top off with ice. Gently top with tonic to allow a fade in color. Garnish with fresh thyme.
By Aaron Joseph — R Bar, Washington, DC
1 oz. Papa’s Pilar Blonde Rum 3 oz. Fever-Tree Ginger Beer 1 oz. Pimm’s No. 1 ½ oz. lime juice ¼ oz. orange juice ¾ oz. grapefruit chicory syrup Mint sprig (for garnish) Grapefruit leather (for garnish) PREPARATION
Combine all ingredients in an ice-filled Collins glass; top with mint sprig and grapefruit leather for garnish.
By David Shenaut — Raven & Rose, Portland, OR
1 ½ oz. Germain-Robin Apple Brandy ¾ oz. fresh lemon juice ¾ oz. Combier Rose 1 tsp wildflower honey syrup* Fever-Tree Elderflower Tonic PREPARATION
Shake with ice; strain over fresh ice-filled Collins glass. Top with Fever-Tree Elderflower Tonic. *Wildflower honey syrup: Mix hot water and honey in equal proportions so honey will not firm up in the shaker.
Liquor ‘N Front
By Erin Sullivan — Century Bar, Portland, OR
1 ½ oz Aviation Gin ¼ oz. Cointreau ¼ oz. lemon juice 1 oz. carrot juice ¼ oz. orange juice ¼ oz. ginger juice ½ oz. simple syrup Fever-Tree Ginger Beer Carrot top (for garnish) PREPARATION
Shake all ingredients (except ginger beer) in tin over ice. Strain into a Collins glass and add ice. Top with Fever-Tree Ginger Beer, garnish with a carrot top.
By Kelly Unda — Harvest, Boston INGREDIENTS
1 ½ oz. Nordés Galician Gin ½ oz. lemon juice ½ oz. hibiscus syrup Fever-Tree soda Fever-Tree Mediterranean Tonic Lemon verbena leaf (for garnish) PREPARATION
Fill half a balloon glass with Fever-Tree soda and other half with Fever-Tree Mediterranean Tonic; add other ingredients. Garnish with lemon verbena leaf.
By Lauren Parton — Vol 39, Chicago INGREDIENTS
1 ½ oz. Reposado Tequila ¾ oz. Fino Sherry ½ oz. grapefruit juice ¾ oz. simple syrup 2 dashes Bittercube Bolivar Bitters 2 dashes Cocktail Spice Cubeb Pepper 1 tsp mascarpone cheese 5 fresh sage leaves 1 ½ oz. Fever-Tree Elderflower Tonic Grapefruit swath (for garnish) PREPARATION
Shake all ingredients together (dry shake first, then with ice), strain into rocks glass. Top with 1 ½ oz. Elderflower Tonic. Garnish with grapefruit swath.
By Linda Faber — Little Alley Steak, Atlanta INGREDIENTS
1 oz. Hendrick’s gin 1 oz. St-Germaine 1 oz. Fever-Tree Soda 3 slices cucumber 2 lemon wedges 1 lime wedge PREPARATION
Muddle cucumber, lemon, and lime in a shaker; add ice, Hendrick’s and St-Germaine and shake very well. Pour into a Collins glass, top with Fever-Tree soda.
IN THE KNOW
STORYTELLING By Mike Gerrard | Photos by Mark Tomaras
WHAT DOES A MUSEUM OWNER WITH A PASSION FOR BOXING HAVE TO DO WITH TEQUILA? Pancho Navarro Hernandez runs a museum in Arandas in Jalisco, Mexico, which is also the home of Tequila Cazadores. Check out the Cazadores YouTube channel and you’ll see Pancho handing out a few boxing tips, including what to do when the referee isn’t looking. Pancho’s one of eight local characters from Arandas featured in a delightful new documentary series promoting the spirit, even when (as in the case of the boxing video) the tequila is never mentioned. The town barber, Jose Miranda, gets in on the act, as does Pancho’s brother, Raul, who demonstrates why he’s nicknamed “Coyote.” The 40-part series shows there’s more to Tequila Cazadores than what goes into the bottle. “At Cazadores, we are exceptionally proud of our roots,” says Lisa Pfenning, vice president and brand managing director of the whiskey and tequila portfolio for Bacardi in the United States. “Storytelling has
been a tradition in Mexico for generations, and this new platform brings to life the vibrancy and the spirit of real people, with real voices.” “We did not create an advertising campaign,” adds Zara Mirza, head of creative excellence for Bacardi, “but instead short documentaries about the liquid, the people, and the region, which showcase the deep pride that Cazadores has for being a part of the Los Altos community.” It’s a clever and charming series of videos, made all the more appealing by keeping in outtakes and bloopers. “I said Jalisco twice?” laughs Tania Oseguera, the brand’s master tequilier, at the end of an otherwiseperfect take. The series of documentaries will appear during the summer-long promotion. They will have everyone longing to visit Arandas and, of course, wanting to discover what’s in a bottle of Tequila Cazadores.
SIERRA NORTE Single Barrel Mexican Whiskey The Sierra Norte Mountains of Oaxaca, Mexico, support some of the world's most treasured biodiversity. Descendants of the region's rst farmers grow native varieties of corn, just as their ancestors have done for over 7,000 years. Master Distiller Douglas French’s passions have resulted in a series of unique and outstanding corn whiskies. Each variety is distilled separately and matured in French Oak to showcase its individual characteristics and nuances.
ALL EXPRESSIONS MADE WITH NON-GMO CORN
Native Oaxacan Black Corn • Native Oaxacan White Corn • Native Oaxacan Yellow Corn
Please Drink Responsibly. VISIt sierranortewhiskey.com
TOOLS OF THE TRADE MIXING MADE EASY
RUMCHATA ENJOYS A REPUTATION FOR TRANSFORMING ORDINARY DRINKS INTO CREAMY RUM DELIGHTS. By Mathew Powers
Sometimes, cream and liquor have difficulty getting along, resulting in a funky separation. That’s why RumChata has introduced the “Shot-A-Chata,” a unique, 1.5 oz. shot glass that’s split into two chambers, which allows drinkers to combine their favorite spirit with RumChata seamlessly. “RumChata fans have been trying to make Coke floats with RumChata for years,” said Tom Maas, RumChata founder and master blender. “Recently, people have really liked the taste of RumChata and apple whiskey together. However, both
those mixtures would result in separation due to our dairy base. Not anymore. RumChata Coke float shooters, apple whiskey a la mode (we call that a Pie Hard), any combo is possible now in the new Shot-A-Chata shot glass.” Though the shot glasses will not be sold in stores, RumChata fans will soon notice “Pick Your RumChata + One” posters adorning the walls of bars where the shooters will be available. No gimmicky plastic, either: these shot glasses are well-made. One chamber will be filled with RumChata and the other … well, the choice is yours. If imbibers are
having trouble deciding, they can seek guidance from RumChata coasters that contain recipes of traditional shooter combinations such as Honey Chata (RumChata and honey whiskey), White Lightning (RumChata and whiskey), or Pie Hard (RumChata and apple whiskey). Although one can presume bartenders will enjoy experimenting with these glasses, too. The Shot-A-Chata glass removes the fear of ugly dairy separations. The mixology is easy. All you have to do is pick the spirit; the shot glass and RumChata will do the rest.
Your Trade, Our Tools BehindTheBar.com
By Mathew Powers
THE OFFER OF AN AFTERDINNER COFFEE IS AN AMERICAN RESTAURANT STAPLE, but the new RumChata 2 oz. Creamer Pitcher program allows restaurants to transform that otherwise mundane proposition into something far more enticing. Already a popular, creamy rum that’s good on its own and found in thousands of cocktail recipes, RumChata also helps boost the flavor of any coffee drink. And now, with the extra panache provided by the RumChata 2 oz. pitcher, diners might increasingly opt for a creamy rum complement to their coffee, espresso, cappuccino, or mocha. The unique RumChata Caribbean Rum is distilled five times, gets blended with cream produced by Wisconsin’s finest cows, and then receives a few secret spices. After several taste tests, it’s ready to be enjoyed. Available in all fifty states, the new Pitcher Program is a win-win-win for all involved. Not only is it an excellent marketing tool for RumChata and restaurants, customers get the thrill of enjoying the creamer presented in a unique vessel, and that’s where imagination kicks in. The creative combinations are endless. Fans may want to enjoy a few favorites such as the CappuChata, which consists of 2 oz. RumChata, hot coffee, and a splash of Amaretto. Or the Coffee RumChata, which is equal parts RumChata, coffee, and rum. Then again, there’s nothing wrong with simply pouring the creamy RumChata from the 2 oz. pitcher right into a cup of joe. Dining at a restaurant is more than just good food and drinks—it’s about having a great experience. RumChata wants to put an exclamation point on your time away from home.
artenders love to use and infuse fresh ingredients in their cocktails, elevating drink menus to the next level. Eye-catching garnishes and glassware add to the experience, making porthole cocktails top of the list for a modern cocktail menu.
Porthole Cocktails “Our AC Lounge cocktail menu includes classic cocktails with a modern twist,” says bartender Abdullah Karim for AC Hotel National Harbor. “We like to experiment and offer guests unique nightly creations.” The bar offers a porthole cocktail that is more of an interactive experience, where guests are asked to choose preferred spirits and flavors. From there, the alcohol is infused with different fruits and spices in the porthole, creating a fun and memorable experience. Karim offers his tips for creating on-point porthole cocktails: “Place your fruit strategically—you don’t want your porthole to look like a fruit salad,” he says. “Also, don’t steep the porthole for more than 20 minutes—the drink will become too tart. Don’t overdo it on the amount of alcohol used.”
FAIRY GARDEN INFUSION
The Porthole at AC Lounge “The combinations we suggest are bourbon or spiced dark rums with lime and orange flavors. Vodka and gin will pair well with lemon and cucumber. My favorite combination is cucumber, lime, and orange with cachaça.”
The Lobby Bar at One Aldwych, London “Inspired by Shakespeare’s play A Midsummer Night's Dream, I wanted to recreate a magical garden, so I used this vessel and infused it with fresh fruit to enhance the cocktail flavors and give it a garden-like appearance.”
-Abdullah Karim, bartender
-Pedro Paulo, bar manager
2 oz. Hendrick’s Gin 1 oz. Taylor’s White Dry Port ½ oz. sugar syrup 3 drops of coriander bitters 2 ½ oz. Fentimans Rose Lemonade PREPARATION
Fill porthole vessel with grapefruit, ginger, mint, apple, and dragonfruit. Pour infusion into highball glass with a cucumber roll.
EAT YOUR FRUIT, AND DRINK IT TOO. C’MON LIVE A LITTLE
©2017 Ole Smoky Distillery, LLC, Gatlinburg, TN All Rights Reserved. OLE SMOKY, OLE SMOKY TENNESSEE MOONSHINE and SHINE RESPONSIBLY are registered trademarks of Ole Smoky Distillery, LLC.
OL ESM OKY.COM @OLESMOKY
RON BOTRAN RESERVA
A SOLARA RUM FROM GUATEMALA BORN OF PURE SUGAR HONEY By Bob Curley
Botran Reserva is a blend of 5- to 15-year-old rums that’s been produced in Guatemala since the 1940s by Ron Botran. The rum is aged under the Solera system, a dynamic process originating in Spain, and rums of different ages are blended over time, drawn from plain and charred oak American whiskey, sherry, and port barrels, each imparting its own flavor, color, and aroma. Rum ambassador Isabel Molina Botran lets us in on a sweet fun fact: the dark and white (Blanca) versions are made directly from concentrated sugar cane juice (a.k.a. honey). “We call it virgin sugar cane, because not a single sugar crystal has been extracted,” she says. “We are one of the few rum producers with vertical integration with full control of the process, from our own sugar cane fields to the distilling and aging.” High-altitude aging in the mountains of Guatemala also contributes to the rum’s distinctive flavor profile, which includes notes of mahogany, toasted oak, and vanilla. Botran shares a few suggestions on how to savor this smooth-tasting classic. “The Botran Reserva can be enjoyed alone as sipping rum or in high-end cocktails,” she says. “We highly recommend at least to try it first alone to really appreciate its quality and taste. And although Botran Reserva was created for high-end cocktails, you can serve it just with ice and a lemon peel.” For the dark-aged Reserva, shake five drops of bitters over a slice of macerated orange, then add 1½ ounces of rum over rocks and finish with ginger ale to create the Botran Reserva Perfect Serve.
MUST MIX Botran recommends a champagne cocktail to show off the complexity of the Botran Reserva Blanca. The Blanca variety is also an aged rum, but with the color filtered out.
1 ½ oz. of Reserva Blanca 3 oz. sparking brut wine ½ oz. Triple sec PREPARATION
Combine ingredients in a rocks glass.
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SHAKING AND STIRRING
ADMIRAL NELSON’S PINEAPPLE RUM
As the second-largest brand in the spiced rum segment, Admiral Nelson’s continues to diversify its offerings. The company’s newest product is Admiral Nelson’s Pineapple Rum, using light Caribbean rum and natural fruit flavor. Bottled at 70 proof, this expression capitalizes on the flavor trend in spirits, while also highlighting the tropical character of the rum.
PINEAPPLE BREEZE INGREDIENTS
1 oz. Admiral Nelson’s Pineapple Rum 2 oz. orange juice Citrus fruit (for garnish) PREPARATION
Mix ingredients in a glass and garnish with citrus fruit.
SLANE IRISH WHISKEY
Working with Brown-Forman, Alex Conyngham has created this triple cask-matured whiskey aged in virgin, seasoned, and sherry casks. Single malt and single barrel expressions were placed in these casks, emerging with characteristics of all three. Vanilla and chocolate come from the virgin oak; caramel, banana, and plum are thanks to the seasoned American whiskey oak; and raisin, spice, and nuts arise from the Oloroso sherry casks.
Created by Dan Q. Dao (Middle Branch, New York City) INGREDIENTS
1 oz. Slane Irish Whiskey 1/2 oz. Fino sherry ½ oz. Domaine de Canton ginger liqueur 1 oz. dry vermouth Spritz of absinthe Orange bitters PREPARATION
Combine ingredients in a mixing glass with ice; stir until chilled. Strain into a coupe glass and garnish with a lemon twist.
BRINLEY SHIPWRECK WHITE RESERVE RUM
Brinley Shipwreck White Reserve Rum is the newest addition to its line of smallbatch craft rums. All of Brinley’s rums are made with blackstrap molasses, which gives a smooth, bright sugar character. The new White Reserve, which offers notes of oak, coconut, and sugar, is distilled five times and then spends a year aging in American oak barrels.
SHIPWRECK DAIQUIRI INGREDIENTS
2 oz. Brinley Shipwreck White Reserve Rum ¾ oz. fresh lime juice ¾ oz. simple syrup Lime wheel (for garnish) PREPARATION
Shake hard with large ice cubes. Strain into chilled coupe. Garnish with lime wheel.
SEERSUCKER SOUTHERN STYLE GIN
The South may be Bourbon Country, but gin and a hot summer day on the porch is a perfect match. Seersucker’s fresh pale blue-and-white-striped bottle recall the crisp summer suits of days gone by and sets the stage for the “Southern style” gin in the bottle. Seersucker Southern Style is a light, bright gin for sipping and cocktails. While juniper is present, the spirit also offers notes of citrus, honey, and mint.
Courtesy of Trey Azar, Seersucker founder and master distiller INGREDIENTS
2 oz. Seersucker Southern Style Gin ¼ oz. lime juice ¼ oz. lemon juice ½ oz. simple syrup 5 mint leaves (plus extra sprig for garnish) PREPARATION
In julep cup, combine ingredients and lightly muddle. Add shaved ice and then stir. Garnish with mint sprig.
BEEFEATER 24 GIN
While the formula remains the same, Beefeater 24 has launched a new bottle design to differentiate itself in the premium gin market. The new red color gives a nod to the Imperial State Crown’s ruby centerpiece, paying homage to the past while clearly meaning to attract a modern consumer.
WHITE NEGRONI INGREDIENTS
1 oz. Beefeater 24 1 oz. Lillet Blanc 1 oz. Suze Grapefruit twist (for garnish) PREPARATION
Stir ingredients with ice in a mixing glass, then strain into an ice-filled rocks glass. Garnish with a grapefruit twist.
COPPER & KINGS FLOODWALL APPLE BRANDY
This new bottling continues the tradition of honoring the distillery’s Butchertown neighborhood and commemorates the Louisville floodwall, which was completed in 1957 and protects the city from possible flooding of the Ohio River. The apple brandy is copper pot-distilled, then aged in bourbon barrels and Oloroso sherry casks. Bottled at 100 proof with a minimum age of four years, Floodwall contains no artificial flavors or colors.
JACK ROSE INGREDIENTS
2 oz. Copper & Kings Floodwall American Apple Brandy ¾ oz. grenadine* 3 oz. freshly squeezed lemon juice Lemon twist (for garnish) PREPARATION
Combine all ingredients with ice, shake, strain into a chilled coupe and garnish with lemon twist. *Grenadine: Heat 2 cups each fresh pomegranate juice and unbleached sugar with 2 oz. pomegranate molasses and 1 tsp. orange blossom water.
Wikipedia defines bartender as “someone who mixes and serves drinks at a bar.” Folks in the industry know that the profession goes way beyond that. Skilled bartenders not only mix and serve well-crafted drinks; they entertain, educate, and enhance the mood and memories of their guests. Even the age-old cliché of the pseudo-psychologist bartender pouring drinks while their patrons pour out their hearts is a way too simple depiction of the job for us at Chilled. Our take focuses more on the artistry of the profession, the skill set and talents specific to this specialized group that kicks it up a notch. This issue of Chilled celebrates the bartender and we applaud everyone who brings on the wow-factor when mixing innovative and original concoctions. We praise not only those who properly execute a balanced classic, but also anyone whose ingredient choices tell us all about its maker. Of course, there’s no better way to appreciate the bartender than in our special Tales of the Cocktail issue because every bartender has a tale and their cocktails will tell it whole-heartedly. We couldn’t be more grateful for our own Chilled 100 ambassadors, who truly amaze us everyday with their outstanding level of skill, dedication, and passion for their craft. Well-suited for this issue of innovation and appreciation is a special report on Pisco, which is quickly becoming a favorite on the bartender circuit, and a feature starring Mezquila, a brandnew spirits category. Our cool cover guys Sammy Hagar and Adam Levine have cleverly combined tequila and mezcal. Now, watch, while this one makes some noise!
“I really didn’t want to make another tequila. My first thought was mezcal and that led to Mezquila.” Sammy Hagar
Meet Mezquila A new blend of Tequila & Mezcal By Mathew Powers Photos by Guy Aroch Belting out “Mas Tequila” and developing Cabo Wabo Tequila has turned Sammy Hagar into an unofficial Cabo San Lucas and tequila culture ambassador. Adam Levine, the lead vocalist of Maroon 5 and celebrity coach on The Voice, enjoys Cabo, too. In fact, he uttered the phrase “I do” to his beloved bride there in 2014. So it was only natural the two musicians would eventually cross paths.
“The first thing we did was a couple of shots. We both have the same palate, we like the same type of tequilas, and we also like the same type of Mexican food to go with it,” said the Red Rocker. Before long, they did what any successful musical duo does: they started riffing. But instead of creating a new sound, they created a new taste: the first-of-its-kind, 80-proof blend of tequila and mezcal, referred to as Santo Mezquila. Adam explained, “I’ve never created an entirely new spirit before, neither had Sammy, so this was an adventure for both of us. There was nothing to compare this to because we were creating a brandnew taste. It was incredible.” Americans have increasingly gravitated toward mezcal in recent years, but Sammy remarked, “The smoke is overwhelming at times.” So the two embarked on a mission to create something more refined and balanced. Thus, Santo Mezquila was born. “Once you’ve tasted it, you’ll never forget it!” Sammy declared. Adam explained, “The combination of their flavors coming together in Santo is [so] unique, but familiar ... it’s light and not too smoky, and it also doesn’t have that strong tequila aftertaste.” He added, “Santo has such a great mouthfeel that’s lighter than a typical tequila, so that it can work with more delicate flavors. Cocktails won’t be overpowered by that strong tequila bite.” If you are seeking to mix Santo, Sammy recommends pairing it with blood orange, grapefruit, or Meyer lemon, noting that citrus works well with the subtle smokiness. But don’t feel like you have to mix it. Santo Mezquila is designed to taste great all on its own. “For those brave enough, dried agave worms in equal parts is my favorite way to shoot or sip it,” said Sammy. But, the former Van Halen frontman understands sophistication, too. “I love it in a wine glass—maybe Chardonnay-sized—served cold, but not frozen with the smoked salt and chili worm blend lightly on the rim. Serve it with an orange slice. Once you’ve had it like that, then you can move on to cocktails.” But who wants a Mexican drink without a festive Mexican meal? Sammy suggests “barbecued or grilled proteins of any kind cooked over charcoal. Shellfish, especially prawns, go well with Santo Mezquila.” Adam, though, enjoys keeping it simple. “I personally love to go classic and have it with tacos. It takes me back to Cabo.” Ultimately, Santo Mezquila personifies the beauty of simplicity that’s found in Cabo. The enjoyment is there for the taking. So don’t overthink it. Just drink it.
“I’m a huge fan of both tequila and mezcal” Adam Levine
MOVIN’ ON UP The Premiumization of Rum By David Perry
AT FIRST GLANCE, YOU’D THINK THAT THE MAIN DRAW OF BACARDĹ 8 AÑOS RUM WAS ITS SOPHISTICATED FLAVOR PROFILE. SOMETHING OF A SECRET, BACARDĹ 8 AÑOS FIRST CAME INTO THE WORLD WAY BACK IN 1862, BUT REMAINED A PRIVATE FAMILY BLEND FOR SEVEN GENERATIONS AND CONSUMED ONLY ON THE MOST SPECIAL OF OCCASIONS. WHEN IT FINALLY HIT THE MARKET, THIS WELL-ROUNDED GOLDEN RUM— MADE FROM A SELECTION OF BARREL-AGED RESERVE RUMS—WAS RIGHTLY CELEBRATED NOT ONLY FOR ITS EXCLUSIVITY, BUT ALSO FOR HAVING AN ESTABLISHED CACHET AND PROVENANCE RIGHT OUT OF THE STARTING GATE. THAT IS, AT FIRST GLANCE. EVER HEAR OF “PREMIUMIZATION?”
AHEAD OF THE CURVE
“They embody the true essence of rum, making their liquid taste not only delicious, but also elevated and sophisticated,” Duggan adds. And not a moment too soon: as one of the world’s most recognized rum distillers, BACARDĺ is acutely aware that the rum and cane spirits category is currently experiencing an ongoing evolution.
Time to start taking notes. What was once a novelty done by only a smattering of companies, Brandingmag. com heralded premiumization as “the bridge between the desirability of the luxury world and the function and necessity of the mass market.” In a nutshell, premiumization is the term used when a brand creates a high-end incarnation of its baseline product. It’s not necessarily what the world might call a new idea, but only recently has premiumization coalesced into an industrywide trend in the spirits biz. With the release of BACARDĺ 8 Años Rum for all the line’s instant gratification among consumers, BACARDĺ is thinking big picture.
“BACARDĺ has always had a role in the premiumization of rum, and this year we’re focusing our efforts on driving the premiumization of not only our rum, but the category as a whole,” says Ned Duggan, vice president and brand managing director of BACARDĺ Rums, who takes premiumization to heart. “We are bringing consumers high-end, elevated experiences that will allow them to sample our premium variants and see rum in a whole new light.”
To get bartenders and consumers alike to think outside the speed rack, BACARDĺ is throwing its weight behind several endeavors that put rum in the spotlight, from craft cocktail competitions to more off-beat brainwaves like National Rum Day (August 17). The company is also taking a far more direct route, making great rums, like BACARDĺ 8 Años.
Chances are even the most basic of bars will stock two versions of the same brand, with one lower priced and the other, well, premium. But keep in mind that premiumization is not a sly rebranding of a standing product that’s price-gouged.
WAVE OF THE FUTURE
“There is no denying that the growth in the craft segment has somewhat shifted the definition of terms like craftsmanship and premium,” says Duggan. “Although sometimes small, artisanal producers are tied to both, the reality is that there are many producers at a larger stage producing great craft products. By that, I may be speaking of limited quantity, or heavily hands-on products.” BACARDĺ jumped on the premiumization bandwagon as soon as it had wheels, introducing the Eximo, Paraso and Exquisito lines as part of its top-of-the-line Facundo Rum Collection, and the premium Reserva Line, led by BACARDĺ 8 Años and including BACARDĺ Gran Reserva Maestro de Ron and BACARDĺ Gran Reserva Limitada.
“After the rapid growth of white spirits in the ‘90s, many consumers viewed rum as a simple party drink, perfect for mixing in cocktails,” Duggan observes. “That left rum competing with vodka as a spirit solely for simple mixed drinks.” While Duggan freely admits rum is a great mixable spirit, that’s just one of its strengths.
“You can try it neat or in a BACARDĺ 8 Old Fashioned,” Duggan suggests. “This rum is perfect for any highlevel occasion, as well as a great sipping rum for any brown spirits lover. Premium rums are as carefully and lovingly produced as any spirits category with a diversity and complexity of character that can rival the best,” he continues, and he calls on mixologists and bartenders to maximize rum’s potential. “I think that as a category, we need to work together to promote the craftsmanship of rums, and continue to educate consumers about the quality and versatility of the spirit.”
TO INFINITY AND BEYOND!
And as a boom, premiumization isn’t about to go bust, nor is BACARDĺ in any way resting on its laurels. BACARDĺ Ocho Años Rum and the rest of its top-shelf brethren represent just the tip of the iceberg not only as a select mixer, but also as a standalone tipple. BACARDĺ built its foundation on such holy ground. Declares Duggan, “In keeping the legacy of our founder, Facundo Bacardí, alive, we must continue to embody his spirit for innovation, making the best rums to be served neat, on the rocks, or in cocktails.”
RUM OLD FASHIONED Try the Old Fashioned with BACARDÍ 8 Años rum instead of whisky and call yourself a visionary. INGREDIENTS
2 parts BACARDÍ 8 Años 2 dashes Angostura bitters 1 splash water 1-2 tsp. sugar 1 orange zest PREPARATION
Place sugar cube in glass, top with 2-3 dashes of Angostura bitters, crush sugar with wooden muddler. Add large ice cube. Pour in rum; stir and garnish with orange slice.
EVOLUTION - OF VODKA By Michael Tulipan Photo by Nelson Schnebelen
The small town of Rigby, Idaho (population about 4,000, not
including moose and bears), sits in a narrow valley nearly a mile above sea level nestled amidst national forests and parks. It was here that native Idahoan and lifelong entrepreneur James “Big Jim” Myerson dreamed up Blue Ice Vodka. Rigby may not be a household name, but the town has shown a knack for innovation, not least because of its place in history as the selfproclaimed “Birthplace of Television.” It was here that a brilliant highschooler named Philo Taylor Farnsworth first drew up blueprints to make an electronic television. For Myerson, the draw was pristine waters from an underground aquifer fed by run-off from the Teton Mountains and Idaho’s most famous export: potatoes. Blue Ice Vodka is handcrafted by a small team in the distillery. Every bottle has just two ingredients: water and 9 1/2 pounds of locally grown Russet potatoes. There is no sugar or any other additives, and the vodka is gluten free. For Thomas Gibson, president of 21st Century Spirits, potatoes make the ideal vodka, lending a more silky sensation on the tongue with no burn. Though other companies have turned to corn, Gibson is not a fan. “Corn is much less expensive,” he says, “but potatoes make the smoothest vodka.” Vodka’s popularity in the marketplace is unrivaled, but cocktail bars in recent years have shown a greater affinity for whiskey. Gibson, however, believes Blue Ice has much to offer bartenders. “There are no rules today when mixing vodka. Bartenders have come up with some brilliant and creative cocktails. They are mixing up true art! With Blue Ice, the best cocktails show the true quality of the vodka. The viscosity on the palate with Blue Ice gives cocktails depth, and our creamy finish gives cocktails their smoothness.” The brand is looking to the future with a new bottle and labels debuting later this year. The redesigned bottle will feature a smooth exterior and a long neck for ease of pouring behind the bar. The new label will showcase logos for Blue Ice and the Idaho Potato Commission with copy detailing how the vodka is made, its Rigby origins, and that it is gluten free. Gibson sees a bright future for the vodka category. “The vodka market will continue to evolve and grow due to the flexibility of the spirit. I believe flavored vodka will continue on a downward trend as consumers prefer fresh ingredients to make more natural-flavored cocktails. And like the bourbon category, consumers are looking for smaller, handcrafted brands like Blue Ice.”
Every bottle has just two ingredients: water and 9 ½ pounds of locally
Dry Vodka Martini INGREDIENTS
3 oz. Blue Ice Vodka 1 oz dry vermouth Olives (for garnish) PREPARATION
Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled Martini glass. Garnish with about 3 olives on a toothpick.
By Michael Tulipan
BEHIND THE BAR One-Stop Shopping for Bartenders COCKTAIL FANS NOW HAVE THEIR VERY OWN ONE-STOP SHOPPING DESTINATION FOR MIXERS, BAR TOOLS, AND EQUIPMENT WITH THE LAUNCH OF BEHINDTHEBAR.COM. FOUNDED BY ONLINE VISIONARY DAVID RIVERS, WHO LAUNCHED KEGWORKS.COM TO MUCH SUCCESS NINETEEN YEARS AGO, BEHIND THE BAR OFFERS A WIDE RANGE OF PRODUCTS PERFECT FOR AT-HOME COCKTAILING, AS WELL AS FOR PROFESSIONAL BARTENDERS.
Check out some of these hot items found at BehindtheBar.com
he online world looked quite and product quality so that the different in 1998, before consumer is satisfied with their social media, videos, and purchase.” smart phones. But Rivers realized an interconnected world would The website sports a clean quickly transform commerce, design and comprehensive feel. Everything you need and KegWorks.com to build a bar at home was born from this or professionally is vision. Of KegWorks’ within the click of launch, Rivers says, a mouse. Artisanal “I chose draft beer bitters and tonics? equipment because Check. Jiggers, beer had been my strainers, and background, and I muddlers? You’re knew that people covered. For home always had a hard enthusiasts, a handy time finding these Shop by Cocktail items.” David Rivers feature helps you find everything With cocktail culture spreading across the country, needed to make a classic drink. Rivers saw a new opportunity. For the professional, the Bar KegWorks.com had grown Supplies section lets you stock unwieldy, with cocktail supplies up on everything from bar mats competing with beer products on to speed racks to garnish trays to the same website. BehindtheBar. icemakers. com became the natural next step by providing bar supplies, Rivers is also proud of some of ingredients, and bar tools on its the in-house products his team has developed, such as the Glass own standalone site. Soda Siphon, which quickly sold Everything on BehindtheBar.com out, and the Copper Wine & is carefully curated. Trisha Charles, Champagne Bowl. As the website vice president of Product and evolves, look for more products Marketing, says, “A lot of research, from the Behind the Bar team. sampling, testing, experimenting, Charles says, “We are very excited examining, tasting, considering, about the items we have lined up criticizing and pondering goes to roll out before the end of the into bringing in new brands. We year. So be sure to stop back and carefully consider price points visit us at BehindtheBar.com.”
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Urban Bar Calabrese Footed Mixing Glass with 3 Cuts This sturdy mixing glass features premium construction inspired by the Urban Bar collaboration with Salvatore Calabrese.
RECIPES THE CHILLED 100 AMBASSADORS ARE KNOWN FOR CREATING SOME OF THE MOST ADMIRED BEVERAGE EXPERIENCES. CHECK OUT THESE AWARDWINNING BARTENDERS AND THE COCKTAILS THEY CREATE.
Bob Peters, The Punch Room, Charlotte, NC Photo courtesy of The Ritz-Carlton
(Serves 2) INGREDIENTS 4 oz. silver tequila 6 oz. Lenny Boy Brewery Beet Ginger Kombucha Juice from one fresh-pressed orange Juice from two fresh-pressed limes Simple syrup Freshly cut jalapeño and cilantro (for garnish)
PREPARATION Combine ingredients in a small punch bowl with ice. Simple syrup to taste. Garnish with freshly cut jalapeño and cilantro.
TOP OF THE HILL PUNCH
Bob Peters, The Punch Room, Charlotte, NC Photo courtesy of The Ritz-Carlton
(Serves 2) INGREDIENTS 3 oz. TOPO Organic Gin 2 oz. Earl Grey tea (strongly brewed) 2 oz. fresh lemon juice 1 oz. fresh lime juice 3 oz. Prosecco Simple syrup (to taste) Fresh blackberries (for garnish) Fresh rosemaryÂ (for garnish)
PREPARATION Fill a small punch bowl or pitcher with ice. Add gin, juice, tea, and Prosecco. Add simple syrup to taste. Stir thoroughly. Garnish with fresh blackberries and rosemary.
BLACK TEA OLD FASHIONED
Matthew Martinez, Beverage Director, Fukushu Restaurant Concepts, Phoenix, AZ Photo by Matthew Martinez
INGREDIENTS 2 oz. black tea-infused milk-washed bourbon* 1 â „2 oz. condensed milk/honey (3:1) Black bitters float Orange zest (for garnish)
PREPARATION Combine all ingredients (except for bitters) in a mixing glass. Stir for 15-20 seconds and strain into chilled rocks glass with 1 large cube. Float bitters by dashing on top of cube. Garnish with orange zest. *Combine 7 cups of oolong tea and 1000 ml Four Roses bourbon in a vacuum bag, attach to sous vide with butterfly cup. Sous vide at 135 degrees F for 30 minutes; strain through fine metal tea strainer. Add 2 sleeves of citric acid, then pour over milk; stir. Rest for 24 hours and strain. Bottle and store.
SYBIL OF THE RHINE
Created by Brenda Terry, Bartender and Spirits Consultant, Tampa Yacht & Country Club, Tampa, FL Photo by Mark Tomaras
INGREDIENTS 2 oz. Bombay Sapphire 3 ⁄4 oz. sage-infused Martini Reserva Ambrato Vermouth 1 ⁄2 oz. Blackberry Manischewitz with cinnamon, nutmeg, and black peppercorn 1 ⁄4 oz. St-Germain 5 dashes of Peychaud’s rose water mixture (1:1) Grapefruit peel (for garnish) Fennel garland 1-2 sprays fennel tincture* PREPARATION Combine all ingredients in a mixing glass (except for the spray). Stir until properly diluted. Pour into a copper oversized coupe. Garnish with a discarded grapefruit peel and fennel garland. *Combine 1 ⁄4 cup dried fennel and 1 cup of high-proof neutral grain alcohol. Let sit in airtight container for 8 days, shaking daily. Strain and put into mister.
Traditionally New Orleans,
With a Coastal Twist
VESSEL By Bryen Dunn
Vessel is located in a historic wellknown 1914 church in Mid-City New Orleans, which has become one of the trendiest areas of the city and only a 10-minute streetcar ride from the French Quarter and Central Business District. Partners Alec Wilder and Eddie Dyer developed and designed the building themselves, mixing the old with the more modern industrial look, by marrying Gothic architecture with rustic, modern class. The ceiling rafters resemble the hull of a ship, hence the name of the bar. Upon entering, the main bar is 35 feet long made of walnut and steel and seats 28. The backdrop of the original stained glass church window is dimly lit by the strategically placed antique chandeliers. There are three large community dining tables that seat up to 14, allowing guests to sit together with friends or meet new people. If you prefer a more intimate setting, there are also private tables available as well as an outdoor dining patio. Chef Nick Vella’s family is from Malta, and he takes his culinary influence from his heritage. He also draws inspiration from many of the coastal regions around the world, including Italy, France, Spain, and Southeast Asia, while maintaining many of the cooking traditions that New Orleans is known for. Everything is made from scratch, including the cheeses and pastas, and portions are served to be shared and sampled. Vella gave us a sneak peek at the summer menu, which includes an heirloom tomato and cucumber salad in tomato water, and a shrimp, speck, and cream corn lavish flatbread topped with arugula and Parmesan. One dish that will stay on the menu is Vessel’s popular cast-iron-seared octopus topped with bonito flakes and black-eyed peas.
And no matter what season it is, the freshly made pastas are big hits. The pappardelle is served with a wild boar ragu, and the fettuccine is topped with shrimp, oysters, crawfish, and tasso, all tossed in a creole cream sauce. There are also two types of housemade cheeses: a whole milk ricotta and a traditional Maltese farm cheese. “We use Mauthe’s Dairy, which is local nonhomogenized milk, and the Maltese cheese is prepared by brining it in black pepper and white wine vinegar. It is comparable to a feta, but made in small baskets,” Vella explains. General manager Joe Pilié is also a certified sommelier, and says, “I wanted to bridge the coastal theme of Nick’s food into our wine list, so I sourced all of our wines from coastal regions around the globe.” One of the most popular whites by the glass is the Argiolas Costamolino Vermentino di Sardegna. The Mazzei Serrata di Belguardo is another favorite with a grape variety of 80% Sangiovese, 20% Alicante Nero. Pilié also suggested the Suertes del Marques 7 Fuentes, a blended red of Listán Negro and Tinthilia from Tenerife.
Bar manager Wyatt Lowry offers some great pre- or post-dinner cocktail options. “Our best-selling cocktail is the Devil’s Night Cap. It’s a spin-off of an Old Fashioned with Basil Hayden’s 8 Year Old Kentucky Bourbon, Nux Alpina Walnut Liqueur, Demerara, and Jack Rudy Aromatic Bitters,” he explains. The majority of Vessel’s beer offerings are from local craft brewers, such as Great Raft, Mudbug, Southern Prohibition, Urban South, and Parish. It also offers a variety of large format beers for sharing with friends. Lowry’s personal favorite is the Chappapeela Farms Farmhouse Saison. “It’s a great Louisiana beer that’s made right down the road from us. Most bottles are 750ml, so you get a little over two glasses from each one,” he says. Not only does Vessel offer communal dining, but communal drinks as well. Lowry says, “We currently offer three different carafe cocktails—Winter is Coming, Plank Walk, and Reverend Needs a New Cadillac—and each serves about four.” Rumor has it the building is haunted, so take note who you may be sitting next to at one of those communal tables!
GLOW GIRLS Photo by Mandee Johnson
KIMMY GATEWOOD AND REBEKKA JOHNSON, STARS OF THE UPCOMING NETFLIX SERIES GLOW, ARE COCKTAIL ENTHUSIASTS AND WORKED AT AN AWARD-WINNING COCKTAIL BAR TOGETHER. THE REAL LIFE BEST FRIENDS PLAY DAWN RIVECCA AND STACEY BESWICK, BFF’S AND HAIRDRESSERS. THEY COME WITH THE FUN ATTITUDE, BIG HAIR, AND TIGHT CLOTHES THAT BELONG ON THE ‘80S METAL SCENE ON THE SUNSET STRIP.
RJ: We play two gorgeous ladies (GLOW a.k.a. Gorgeous Ladies Of Wrestling) who get cast on a 1980s all-female wrestling TV show.
RJ: Drink cocktails in the backyard while my son attempts to play T-ball. KG: Go to museums, work on my house, run, and drink cocktails with Rebekka while my daughter runs laps around the T-ball.
RJ: Rosé, Kölsch, Daiquiris, egg white gin drinks, Old Fashioneds and a lot of much-needed water. Goldrush, Negroni, La Paloma, Violet Fizz, Manhattan, Queens Park Swizzle. KG: You can quickly determine a bar’s worth depending on how they make an Old Fashioned; if they do I’ll order classic cocktails (Mules, Manhattans, and Daiquiris). If you can’t trust the cocktails, then Belgium beers, saisons, sours. If all else fails, Corona.
RJ: Garage Pizza in Los Feliz, Tomato Pie in Silverlake, Star Tavern in New Jersey, TOWN Pizza in Eagle Rock, Mozza for a splurge … I have a pizza problem. KG: If I had my druthers, I’d eat at Bestia every night. Otherwise, Maximiliano, Spitz, The Hungry Cat, The Heights Deli & Bottle Shop.
RJ: I have crazy respect for the bartenders I’ve worked with. Shout out to 213! KG: I always liked cocktailing more than bartending because I love chatting. I bartended at Live Bait in NYC for a bit and then learned the true art of bartending at The Varnish with Eric Alperin. There’s still no better place for a cocktail and you’d be hard pressed to find better anywhere in the world. But good news for us: all the bartenders from our time there now have their own bars!
ÂŠ2017 Palm Bay International, Boca Raton, FL
Nothing but Vodka. ravovodka.com @ravovodka #nothingbutvodka Palmbay.com
Please drink responsibly.
Published on Jul 1, 2017