CHILLED RAISE YOUR SPIRITS
*LUXURY ISSUE THE
COGNAC, BRANDY, & MORE PREMIUM POURS
WE'RE MIXING WITH
AMARO TRAIN FRONTMAN
PAT MONAHAN presents DROPS OF JUPITER WINE
SPECIAL SECTION A RAMBLE ROUND SCOTLAND
with DEWAR'S THE OPEN MIC PROJECT
RitaOra TEAMS UP WITH ABSOLUT TO CREATE A BETTER TOMORROW
AGED 8 YEARS FOR UNCOMPROMISING QUALITY AND U N PA R A L L E L E D F L AV O R .
Crafted first in 1862, BACARDÍ 8 AÑOS is aged under the Caribbean sun for a minimum of 8 years. Each batch is made from a special selection of barrel-aged reserve rums, resulting in the perfect flavor with notes of oak, apricot, nutmeg and butterscotch. This amber sipping rum is perfect for special occasions. It can be served on its own or as the base for outstanding cocktails such as the Rum Old Fashioned.
LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2017. BACARDÍ, ITS TRADE DRESS, THE BAT DEVICE AND BACARDI UNTAMEABLE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.
It’s the way we brew that makes all the difference Brewed in the town of Bundaberg, Australia using the finest ingredients, Bundaberg Brewed Drinks are like nothing you’ve experienced before. Using a similar process to brewing beer, our beverages are brewed for up to 7 days, achieving an unmatched depth and complexity of flavour. Brewed to our genuine family recipe, you’ll find the taste is amazing. Taste the difference our brewed drinks can bring to your mix.
Infusing the Mix
Taste Takes Time
Non-alcoholic beverage | bundaberg.com/mixology BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd
VOLUME 10 - ISSUE 6
Absolut Vodka Teams with Rita Ora for The Open Mic Project Creating a Better Tomorrow, Tonight
Dewar’s Whisky A Ramble Round Scotland
Drops of Jupiter
Train’s Patrick Monahan Develops a Wine Label
Meet the Emperor of Liqueurs
Bacardi Creates a Home for the Arts
Temple Bar Cambridge, Massachusetts
DRINK RESPONSIBLY www.disaronno.com #disaronnowearsmissoni
VOLUME 10 - ISSUE 6
departments Editor’s Note
12 A Message From Roberto Rosa
14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Posh Pours 18 How To Mix with Premium Spirits
22 Bartender Submission - Seth Weinberg 24 Bartender Submission - Shaunna McCarthy 26 Competition Winners - Drambuie Modern Classics Program 38 Chilled 100 Ambassadors - Drumshanbo Gunpowder Gin 40 Distiller Profile - Claire Marin, Catskill Provisions Whiskey
48 Drink In History - Vieux Carré 50 Food Know How - Asian Pears 58 Drink Well - Mixing with Cognac, Rémy Martin 60 Tricks of the Trade - DIY Bar Carts 62 Drink Better - That Southern Style, Seersucker Gin 64 Anatomy of the Bottle - Disaronno 66 That’s the Spirit - Mixing with Amaro 68 Buzz Worthy - Buddy Bench, Kahlúa 70 Brand Spotlight - Patrón en Lalique: Serie 2
Mix It Up
20 Behind the Bubbly Bar 42 In the Know - Hill of the Kiss, Knappogue Castle 44 Buzz Worthy - Mixing With Brandy 46 Celebrity Sips - Marvel Comic Heroes 72 Shaking & Stirring - Launches 88 Last Call - Chillin’ With Julie Stewart-Binks
CHILLED VOLUME 10 ISSUE 6 DEC/JAN 2018 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 6 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 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, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Leslie Chatman CONTRIBUTORS Leigh Kunkel, Dylon Walker, Roberto Rosa, BC Hoffman, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo courtesy of Absolut 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 PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 10 - Issue 6 ©2007-2018 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.
VOLUME 10 - ISSUE 6
GUEST EDITOR ROBERTO ROSA
Photo by Gabi Porter
What makes a great bartender? What separates the good ones from the “meh?” I asked myself this as I sat at the bar of an upscale steakhouse, staring into my undrinkable classic cocktail (which I’d ordered from the menu). What did my barman lack that made his drink not exactly acceptable? The drink was off balance for sure, shaken instead of stirred and just plain sloppy. As I watched him work, pouring wine and pints and mixing high balls, it hit me. It wasn’t his lack of experience. It was his lack of passion. Passion pushes us to grow, to strive to be better, to learn new things. Nearly five years ago, passion and a thirst for knowledge pushed me to move to NYC. In a city that views a “cocktail” as an integral part of its culture, I learned about many interesting spirits and liqueurs, some of them topping the charts in terms of price. I practiced my craft with these from time to time, appreciating and tasting their delicate nuances.
Today, more than a few luxury spirits are celebrating that niche with the passion of skilled craftsmen behind them, substantiating the slightly higher price tag. We’re seeing Scotch and Cognac, mainstays of the category, being challenged by rum and even tequila. The craftsmen are meticulously choosing source ingredients, production methods, aging processes and the people drinking them are often as passionate about the products as well. As a tequila educator for Maestro Dobel Tequila it’s fascinating to watch the growth of the tequila category in this realm. I am meeting passionate connoisseurs of this spirit and sharing stories with them. Creative bartenders have surprised me with a Vieux Carre with añejo, a Penicillin with a reposado, and even a Negroni with a blanco. As you read this issue of Chilled, which is dedicated to luxury spirits, pour yourself a dram, a copita, or a snifter and keep that passion burning. As a much more interesting man than myself says, “Stay thirsty, mis amigos.”
Roberto Rosa has over 18 years of experience in the restaurant and hospitality industry. He moved from Puerto Rico to NYC with the goal of furthering his career at the center of the cocktail world. After winning various competitions, Roberto created ‘Cantinero Creations’, a consultancy that has him working with various spirit brands and restaurants. He is currently the Maestro Dobel Tequila Educator for New York.
STUFF YOU NEED TO KNOW ABOUT
SAMUEL ADAMS AND TED’S CIGARS
Samuel Adams and Ted’s Cigars have teamed up to make festive, beer-seasoned cigars. Handcrafted in the Dominican Republic, these cigars are available as a 3-pack, with each distinct flavor (Winter Lager, White Christmas, and Chocolate Rock) to be savored on its own or paired with its seasoning beer. tedscigars.com
BIG AMERICAN BOURBON SOAP
For soap that smells just as good as bourbon tastes, Big American Bourbon Soap is perfect for gentlemen that appreciate a fine drink and a clean shower. From the cofounders of Duke Cannon and in collaboration with Buffalo Trace, the 10 oz. oak barrel scented bar is the most recent addition to their Big Ass Brick of Soap arsenal. dukecannon.com
WORKMAN PAGE-A-DAY CALENDARS
Celebrate 2018 with boozy sentiment. Three new Page-A-Day calendars from Workman Publishing will ensure a year full of beer, wine, and whisky. The beer calendar takes its cues from Workman’s The Beer Bible, the wine calendar includes insights from wine guru Karen MacNeil, and the whisky calendar offers wisdom from whisky expert Hans Offringa. workman.com
LONGER FERMENTATION for HONEYED RICHNESS
PLEASE DRINK RESPONSIBLY. ©2017. ABERFELDY, ITS TRADE DRESS, DEWAR’S AND THE SQUIRREL LOGO ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. SINGLE MALT SCOTCH WHISKY –40% ALC. BY VOL.
POSH POURS CASA NOBLE ALTA BELLEZA SINGLE BARREL AÑEJO TEQUILA
Only 563 bottles of this limited edition extra añejo will be available in the world. As the first annual expression in the Colección del Fundador, Alta Belleza (which means “high beauty” in Spanish) begins with Casa Noble’s single barrel extra añejo, which is finished for six months in T5 Tonnellerie Taransaud French oak wine barrels that were previously used to age Robert Mondavi To Kalon Cabernet Sauvignon. The result is an intense flavor showcased in a copper red-colored liquid.
THE DALMORE 40 LIMITED EDITION WHISKY
Forty years ago, Dalmore’s master distiller, Richard Paterson, put this just-released whisky in American white oak ex-bourbon casks. The maturation process continued in 30-year-old Gonzalez Byass Matusalem oloroso sherry butts and was finished in first fill bourbon barrels. The complex aging process has produced an indulgent marriage of aromas and flavors.
GRAND MARNIER QUINTESSENCE ORANGE LIQUEUR
If Grand Marnier is your go-to orange liqueur, then Quintessence will be a special treasure for you to savor. Grande Champagne cognacs, some of which are more than 100 years old, are blended with doubledistilled wild tropical orange essence. This blend is aged in French oak casks to create a “quintessential” taste. On the nose, you will immediately sense the cognac and orange notes. The taste is citrusy with hints of dried apricots and hazelnuts. Lauded upon its 2011 release, this is an ideal indulgence.
AND THE WINNER IS... RATED #1 WORLD’S BEST GIN*
*Cigar & Spirits Magazine March 2016 Issue
*October 2014 Issue
Discover More At NOLETSGin.com *Cigar & Spirits Magazine, October 2014 & March 2016 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 MIX WITH PREMIUM SPIRITS By Lesley Jacobs Solmonson
IN THE WAKE OF THE MODERN DISTILLING EXPLOSION, BRANDS SEEK MORE AND MORE CREATIVE WAYS TO DISTINGUISH THEMSELVES. ONE OF THESE WAYS IS TO PRODUCE LUXURY VERSIONS OF THEIR PRODUCT. EVERYTHING FROM ADDITIONAL AGING TO USING A SPECIAL BARREL TO RARIFY INGREDIENTS IS A REASON TO CHARGE A PREMIUM PRICE. IN OTHER CASES, THE COST OF THE SPIRIT IS DETERMINED SIMPLY BY LIMITED SUPPLY (HELLO, PAPPY), OR EVEN LOCATION AND PROCESS (THINK COGNAC VERSUS BRANDY). For our purposes here, when we say “premium,” we mean those bottles beyond the ones used in the generally priced spectrum between $35 and $75. On the higher end, these products are often marketed as “sipping” spirits, but including them in the right cocktail can transport the imbiber to an even more memorable experience. Still, bartender BC Hoffman offers a few essential pieces of advice. “Give the spirit the respect it is due,” he says. And when choosing the drink in which to use a premium spirit, “Respect the simplicity and the true recipe of the original cocktail.” Many people would scoff at mixing with high-end liquor; others think it’s a way to put an indulgent twist on a classic cocktail. Here, Hoffman walks us through the simple, but essential steps to create sensual drinks, while paying the spirits the respect they deserve.
CONSIDER YOUR COCKTAIL CHOICE If you are using a luxury spirit, you need to let it shine. Whether made at home or in a bar, this cocktail will command a higher price tag; you want to get what you are paying for, which means avoid recipes with too many ingredients.
TASTE EVERY INGREDIENT SEPARATELY Don’t just make the drink. Think about the balance or competition between the ingredients. It should be, says Hoffman, “a perfect medley.”
SAVOR THE RESULT By mixing with a premium spirit as a base, you elevate the cocktail on which it is built. Respect the cocktail, the spirit, and the history of both to complete the sensory experience.
BC HOFFMAN BC Hoffman discovered his love of cocktails, food, and entertaining early on in the kitchen of his Austrian grandmother who was a chef skilled in everything from dobos torte to schnitzel. Born in Washington DC, Hoffman quickly went from an apprenticeship in a Maryland sushi restaurant to working in the Miami kitchen of James Beard Award winners Michelle Bernstein and chef Marvin Woods. He is a graduate of Johnson & Wales University and also operates his own catering company. Hoffman has showcased his skills in numerous food and beverage competitions, as well as on both the Food Network and via YouTube. He is currently the beverage director at The Edison in downtown Los Angeles, and the general manager at Sassafras Saloon in Hollywood. Photo by Nick Gomez
VIEUX CARRÉ This is as classic as a classic cocktail gets. By using both premium whiskey and cognac, you can seriously up your luxury quotient. INGREDIENTS
⁄4 oz. whiskey ⁄4 oz. Cognac 3 ⁄4 oz. sweet vermouth 1 tsp. Bénédictine 2 dashes Peychauds bitters 2 dashes Angostura bitters 3
Photo by Eliott Montero
Add all ingredients to a rocks glass filled with ice and stir to chill. Suggested whiskey brands: Michter’s, Pikesville Rye, anything from Willett. Suggested cognac brands: Park, Pierre Ferrand, Germain Robin. Suggested sweet vermouth brands: Vya, blends such as Carpano Antica/Cocchi Torino, or Carpano Antica Punt e Mes.
THE GOLDEN AGE This lighter, brighter twist on the Martini allows for both high-end gin and vermouth. INGREDIENTS
1 oz. gin 1 oz. Lillet 1 oz. dry vermouth 3 dashes grapefruit bitters 3 dashes passion fruit bitters Grapefruit (for garnish) Lemon zest (for garnish) PREPARATION
Stir all ingredients with ice until well chilled. Pour into a coupe. Garnish with grapefruit and lemon zest. Suggested gin brands: The Botanist, Plymouth, Rutte. Suggested dry vermouth brands: Imbue, Ransom, Vya Extra Dry.
TIP Keep it simple. Use minimal ingredients to focus on the base spirit.
GO PRO Watch Your Dilution. Especially with stirred drinks using premium spirits, you don’t want to overdilute thus taking away from the spirit’s complexity.
CHILLEDMAGAZINE.COM Photo by Eliott Montero
MIX IT UP
BEHIND THE BAR
Bubb ly BAR
MOËT & CHANDON IMPÉRIAL BRUT THE GREATEST SHOWMAN CHAMPAGNE GIFT BOX
Moët’s limited edition gift box signals a partnership with 20th Century Fox’s holiday musical The Greatest Showman. The champagne is Moët’s classic house style, which offers notes of apple and honey balanced by citrus with a rich mouthfeel. Just as Moët is to the world of champagne, P.T. Barnum is an iconic figure in the history of entertainment.
NICOLAS FEUILLATTE LIMITED EDITION CHAMPAGNE: “ENCHANTED VINE,” “STAR SHOWER,” AND CITYSCAPE CHICAGO Nicolas Feuillatte offers a collection of magical designs, ideal for gifting. The “Enchanted Vine” bottlings are available in both Brut and Brut Rosé, while the “Star Shower” tin showcases the Brut Réserve. The CityScape Chicago gift box celebrates the allure of the Windy City and features the brand’s signature Brut Réserve.
VEUVE CLICQUOT LA GRANDE DAME ROSÉ 2006
Whether you want to impress your friends—or, more importantly, indulge for yourself—La Grande Dame is an elegant and luxurious solution. The name celebrates Madame Clicquot, who took over her husband’s wine business at the age of 27 and helped the champagne house rise to great prominence. The 2006 bottling reveals ripe, red fruits (cherry, strawberry, and currant), with a surprising counterpoint of hazelnuts, cocoa beans, and spices.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Fontainebleau Hotel Miami Beach, Florida By Leslie Chatman Photos courtesy of Fontainebleau Miami Beach Beginning humbly to save money for a set of wheels, Seth Weinberg had no clue that he was destined for a career behind the bar. “I fell in love with hospitality after my first night as a busser, and I was instantly drawn to the bar,” says Weinberg, bartender at the legendary Fontainebleau Hotel, an iconic haunt in Miami Beach. Since the hotel’s opening in 1954, Fontainebleau has been a popular spot for amazing cocktails and exceptional entertainment, including Frank Sinatra and the rest of the Rat Pack. Moving to Miami reignited Weinberg’s passion and love of bartending. Being exposed to the hotel’s vivid history fostered his interest in vintageinspired cocktails. “One of the most important steps of my cocktailcreation process is involving a good story,” says Weinberg. “Sometimes that story comes from a classic cocktail or base spirit. At the Fontainebleau, I have been researching history from the old bars and lounges that were here in the ‘50s and ‘60s. They provide a great backdrop for cocktail ideas.” Weinberg admits to being a bit of a rebel by ignoring tradition when it comes to creating his take on a great cocktail. “I like to ignore some classic cocktail recipes, as I don’t think they are properly balanced,” he confesses. Learning about the hotel’s traditions matters, but Weinberg refuses to adhere to the traditional cocktail proportions. He typically starts with a standard two ounce pour of a base spirit and then builds from there, working to keep a good balance between the spirits and other ingredients. Realizing that as seasons change and cocktail ingredients will vary in flavor, maintaining consistency as best a bartender can is important to Weinberg. Like any great chef, he offers advice to home cocktail enthusiasts to taste as you go. “Many ingredients vary depending on the season, like citrus and spicy peppers,” he says. “Always taste ingredients individually and the cocktail as a whole, to see if anything needs to be adjusted.”
NOTORIOUS F.I.G. INGREDIENTS
½ oz. Partida Reposado Tequila ½ oz. Sotol por Siempre ½ oz. Christian Drouin Calvados ¾ oz. fig purée ¾ oz. pear purée ½ oz. Bliss Maple Syrup Half-dried black mission fig (for garnish) Orange zest crown (for garnish) PREPARATION
Combine all ingredients in a cocktail shaker and shake vigorously; double strain through a mesh strainer. Pour the cocktail into a double rocks glass over ice. Garnish with a half-dried black mission fig and orange zest crown.
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.
O LE SMOK Y . C O M @ O L ES M O K Y
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Drumbar, Chicago, Illinois By Leslie Chatman
This fortuitous meeting led Shaunna to a bartending gig at The Duck, where Carmine, her first mentor, instilled in her a tireless work ethic. As she explains, he showed her “how to really move my ass during a busy shift. This man was an ‘if you have time to lean, you have time to clean’ kind of guy.” For the next 17 years, Shaunna worked in locales as disparate as sports bars, craft cocktail spots, and nightclubs. Her move to New York was a milestone in her career. “That city has my heart,” she says. “Never will I forget the lessons I learned or the people that helped me along the way. The United States Bartenders’ Guild was a huge part of my professional growth and success.” From New York, she then headed to Chicago, where she became part of the team at The Aviary, which, she says, “redefined what service and hospitality meant for me.” Still in Chicago, McCarthy is now behind the stick at Raffaello Hotel’s Drumbar, which offers a curated selection of whiskeys and seasonal cocktails. When creating new recipes, she says, “Oftentimes, I am inspired to make drinks based off what people don’t like in drinks. Give the spirits a chance, and you never know what new flavors may be just around the corner waiting to surprise you. A good drink can be a whole new experience.” McCarthy’s sense of hospitality can be seen in her willingness to teach customers how to make their favorite drinks and ingredients at home. At the bar, she will often have the guests choose their ingredients and stir their own drinks. Of this, she says that she likes to “engage them in the process and make the drink a real conversation piece.” Her generosity with her craft reflects her love of the ever-evolving bar culture and the sense of openness among her colleagues, each helping make the other better. For McCarthy, the quality of the drinks is as essential as the camaraderie she feels with her guests and fellow bartenders.
Photo by Richard Shilkus
Back in 2000, Shaunna McCarthy was down to her last dollar, living in Boca Raton and going to school for photography. Driving past a busy bar called The Duck, she stopped in and asked if they needed a barback. “A giant who seemed seven feet tall greeted me,” she recalls, “and took a moment to laugh in my face. I turned around, dejected, and was about to cry when he called me back in. He asked if I knew anything about football! Carmine Mazza is his name. He told me that he didn’t need a barback, but that he would teach me how to bartend. ‘Show up next Sunday,” he said.
FALLING FAST INGREDIENTS
1 ½ oz. Angel’s Envy Bourbon ¾ oz. lemon juice ¼ oz. St. George Spiced Pear Liqueur ¼ oz. demerara syrup (2:1) Barspoon St. Elizabeth Allspice Dram 2 dashes Fee Brothers Black Walnut Bitters Rosemary sprig (for garnish) PREPARATION
Combine ingredients in rocks glass with one large ice cube. Garnish with lemon peel and thyme sprig.
ÂŠ 2017 123 Spirits, L LLC. LC. Ph hoto ÂŠ Michae Michaell Elins Elins
The Man Behind the Brands
e’ve been traveling around the country all year long, visiting the hottest bars and meeting the nation’s best bartenders in search of top cocktails that are creative enough to be labeled “modern classics” by Drambuie’s standards. The folks working with the classic honeyed whisky liqueur should know they back a spirit that makes up one of histories most popular classic cocktails: The Rusty Nail. This year’s Drambuie Modern Classics program presented some amazing cocktails all worthy of being considered classic cocktails of our time. Here’s what the winners of this year’s competition told Chilled what it takes for a cocktail to be considered a “classic” today.
Drambuie Modern Classics National Search Ends on a High Note Photos by FYM Productions
American Whiskey, New York City
I think a “classic” becomes a “modern classic” when you pay tribute to the original while adding a new spin to it by using other ingredients that have similar profiles. For example, in my spin on a classic Penicillin, I used mezcal instead of a peated scotch, both smoky yet very different experiences. It’s finding the marriages of different products that make that cocktail your own proud creation while also paying homage to the cocktail that earned its title of being called a classic. PENI FOR YOUR THOUGHTS INGREDIENTS
Ingredients 1 ¼ parts Drambuie 15 ¾ parts Montelbos Mezcal ½ part Ancho Reyes ¼ part ginger syrup 2 dashes orange bitters Lemon peel (for garnish)
Shake and strain over big rock. Garnish with lemon peel.
Thomas Johnson Foreign National, Seattle
This question was actually the central thesis for my submission, so I consider my drink, hopefully, to be exactly the answer to this question. The “classic cocktail” that I used as my core inspiration was an Irish Coffee and I wondered what it was about that drink, or a Manhattan, or a Daiquiri that has made it stand the test of time. These drinks are all iconic; monolithic in their way. They have a name that is immediately evocative. They are generally elegant and straightforward, easy to understand, and almost universally delicious. They also feel lived in, timeless; like your favorite pair of pants. The challenge, of course, in creating a “modern classic” is to have something that is elegant and unfussy, feels timeless out of the gate, is fresh and unique and interesting and not immediately obvious and iterative … to feel like it has existed forever, but not somehow been done before.
BONNIE CAFÉ PREPARATION
1 ½ parts Drambuie ¾ parts Aroy-D coconut cream (heat until just boiling to avoid separation) ½ part Monkey Shoulder Scotch Whisky ½ part Vietnamese espresso (cold brew 50 ml hot water: 20 g espresso) 1 dash Scrappy’s Cardamom Bitters Grated black cardamom (for garnish)
Shake all ingredients vigorously in a cocktail shaker. Double-strain into a chilled cocktail coupe. Garnish with fresh grated black cardamom using a microplane.
Copper Shaker, Tampa
In my opinion, what makes a cocktail a “modern classic” is its ability to embrace the future while pushing forward. How it can take the quality and balance of one classic cocktail and turn it into something even greater. Additionally, I believe that having ingredients that are easy to find or recreate and having a widespread acceptance of something while taking the techniques and ideas that we’ve been given combined, make something that can revolutionize what we know as a classic into a “modern classic.” OUT OF THE SKYE INGREDIENTS
1 ¼ parts Drambuie ¾ parts Monkey Shoulder Scotch Whisky 1 part cranberry/ginger syrup ¾ parts Meyer lemon juice 2 dashes Angostura bitters 1 egg white Dehydrated lemon wheel (for garnish) Oloroso sherry rinse
Combine ingredients in a shaker tin. Dry shake for 10 seconds. Fill tin with ice and shake for 30 seconds. Strain into a chilled coupe. Mist Oloroso sherry over top of cocktail. Garnish with dehydrated lemon wheel.
We blazed our own trail to bring you this uniquely spicy, nutty rye whiskey infused with honey from our own hives located in the heart of the Catskill Mountains. Youâ&#x20AC;&#x2122;ll taste a smooth, rich flavor with hints of toffee, burnt orange peel and golden raisin. The Buzz: The perfect balance between spice and sweetness. The Sting: none here!
Tom Koerner Bar Ilegal, Austin
A “modern classic” is a drink that should harbor a fighting chance of withstanding the test of time. Just as the Manhattan, Blood and Sand, and others have been for decades, and some for centuries, it is a drink that should rely on readily attainable ingredients we all know and love, but refashioned into a creation that’s approachable and enjoyable. To me, it’s about the simplicity of the ingredients and their combination in a way that creates a new complexity that people will want to revisit time and again. Most importantly, it has to be a drink that makes people pause and think good thoughts after that first sip. Without being memorably delicious, there is no way your drink is going to survive long enough to become the most important part of the modern classic moniker: a “classic.” SMOKE AND EXILE PREPARATION
1 part Drambuie ¾ parts Ancho Reyes ¾ parts Montelobos Mezcal ½ part honey syrup (1:1) ½ part lemon juice 1 lemon peel for zesting (discard after use) 1 pinch Sol de Gusano (for garnish)
Shake, fine strain into a coupe, express a lemon twist and garnish with a pinch of Sol de Gusano.
Pagan Idol / Tradition, San Francisco
I think what makes a “modern classic” cocktail is when you make a drink in which you add a rare ingredient to your classic riff. Bubbles in a stirred drink work wonders. Definitely a drink that can be made anywhere and continue to be made for generations to come. ODE TO MACKINNON INGREDIENTS
1 part Drambuie 1 part Hendrick’s ¾ parts dry vermouth ½ part Calisaya Pinch sea salt
Combine ingredients; stir; serve over a big cube.
Tulips, Washington D.C.
In my mind, a “modern classic” cocktail needs to be something that is delicious, and to use our D.C. term “crushable.” It needs to be a cocktail that you can order again and again. When guests order something I’ve made for them before, I know I did a good job! BERRY BUIE FIZZ INGREDIENTS
1 part Drambuie 1 part Flor de Cana 7 Year Rum ¾ parts lemon juice ¼ parts simple syrup 6 mint leaves 2 bar spoons of strawberry sorbet Egg white
Reverse dry shake, double strain into glass. Top with 2 oz. LeCroix Berry soda water.
© 2015 Azar Distilling, San Antonio, TX. All rights reserved. SEERSUCKER SOUTHERN STYLE GIN ®, is an exclusive trademark of Azar Distilling. Please drink responsibly.
THE OPEN MIC PROJECT
BETTER TOMORROW, TONIGHT By Mathew Powers | Photos courtesy of Absolut Vodka
Rita Ora and Absolut Team Up For The Open Mic Project ABSOLUT’S THE OPEN MIC PROJECT, LED BY ITS CELEBRITY AMBASSADOR AND MUSICAL SUPERSTAR RITA ORA, WILL BLEND DRINKS, MUSIC, AND NIGHTLIFE TOGETHER TO HELP PROMOTE CULTURAL CHANGE ROOTED IN THE IDEA OF “ACCEPTANCE.” FANS PROVIDED PERSONAL STORIES TO THE PROJECT WEBSITE, WHICH ORA WILL INCORPORATE INTO A NEW SONG THAT WILL DEBUT DURING GRAMMY WEEK. THE SONG ALONG WITH ABSOLUT LIME COCKTAILS ACCOMPANYING THE EVENT ARE HIGHLIGHTS OF THE OPEN MIC PROJECT, AN EXPRESSION OF THE “CREATE A BETTER TOMORROW, TONIGHT” CAMPAIGN. In essence, the new campaign is “a global manifestation of Absolut’s belief that tomorrow’s change is a result of today’s action, and the action starts when people feel empowered and confident in sharing their voice– regardless of background, belief or border. Through this campaign, Absolut will instigate a more open world, one (Absolut) night at a time, because in order to create a better tomorrow, change starts tonight,” said Regan Clarke, brand director for Absolut.
Music has always been a powerful mechanism for inspiring positive change. Ora, whose latest single, “Anywhere,” enjoyed more than 22 million views in its first month on YouTube, proved to the perfect fit for The Open Mic Project. “Rita Ora is a global icon in the music, entertainment, and fashion industries– with a strong penchant for raising awareness for social causes,” continues Clarke. “As such, Rita Ora was a natural choice as an authentic conduit to help Absolut give fans, friends and followers from coastto-coast a voice.” Fans provided personal accounts of acceptance online at TheOpenMicProject.com during the late summer and autumn months. Rita Ora will merge some of those entries with her own experience as a refugee into a new song that she will perform in January at a private Spotify concert in conjunction with the 60th GRAMMY Awards in New York. The stitching together of experiences will metaphorically help heal the wounds created by divisiveness and, instead, unite people of various backgrounds, cultures, nations and sexuality.
At least, that’s the goal. A byproduct of this effort to help Ora create a new song involves encouraging healthy discourse. Multitudes of people have provided personal accounts to the website and social media (taking advantage of the #RefreshTheTalk hashtag), allowing anyone with internet access to better understand the reality of the issue for which the project addresses. While many posts involve stories of immigration, racism, LGBT issues or mental health problems, some posters commented on academic pressures, pleasing one’s parents or discovering that it’s okay to be a man who doesn’t enjoy sports. It’s not the first time Absolut has teamed with artists to promote change. Prior to the genesis of The Open Mic Project, Absolut teamed with seven artists from seven countries around the world to produce a short film, A Night of Change. The documentary captured one night where the artists created a series of inspiring murals, each in their respective neighborhoods.
It seems fitting that the cocktails, stories, and song associated with The Open Mic Project will debut shortly after the Martin Luther King holiday. King famously dreamed that people would judge each other solely by the content of their character rather than the color of their skin. In that spirit, through music and good drinks, socializing and fun, Absolut wants to help bring people together, regardless of their religion, nationality, sexuality, race, or gender.
Photos by Sarah Ratner
“For nearly 40 years, Absolut has used nightlife, quality cocktails, and creative collaborations to break down traditional barriers and forge unique connections. Now, with The Open Mic Project, Absolut is fusing these platforms together to spark a much-needed change in today’s conversation, by giving all people [a voice], regardless of background, belief or border,” added Clarke.
“Absolut Lime delivers a versatile balance of full-bodied citrus flavor with a refreshingly light finish to elevate a variety of cocktails. It combines a refreshingly smooth taste with an aroma that evokes freshly pressed limes to create a sensoryprovoking cocktail experience, all with no sugar added.” - Regan Clarke, brand director for Absolut
CREATE A BETTER TOMORROW TONIGHT ... MIX UP ONE OF THESE QUALITY COCKTAILS WHILE LISTENING TO RITA ORA’S INSPIRED SONG OR JUST ENJOYING THE MUSIC AWARDS SHOW, MIX UP ONE OF ABSOLUT’S SIGNATURE COCKTAILS SHOWCASING ABSOLUT LIME.
Absolut Vodkarita A Signature GRAMMY Week Cocktail INGREDIENTS
2 parts Absolut Lime 1 part Lime juice ½ part agave nectar Lime wedge (for garnish) PREPARATION
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice cubes.
Rita Blossom Absolut worked with Ora to design custom cocktails inspired by some of her favorite ingredients. The Rita Blossom combines the flavors of elderflower, lime, and mint for a refreshingly smooth cocktail experience.
1 ½ parts Absolut Lime ¾ parts Elderflower Liqueur ½ parts fresh lime juice 1 part soda 3-5 mint leaves Green apple foam* Cucumber wheel
Lightly muddle mint in a shaker tin with vodka, lime, and elderflower liquor. Shake, fine strain over ice in a highball. Add soda and stir. Top up with green apple foam and garnish with a cucumber wheel. *Green apple foam: Juice green apples. Add .1% ascorbic acid to the juice to set the color. In an ISI whipper combine one egg white with 4 oz. green apple juice. Charge with nitrous, dispense.
CHILLED CHATS WITH RITA ORA ABOUT THE OPEN MIC PROJECT You teamed up with Absolut to launch the Open Mic Project, why is this project important to you. I’m so excited to partner with Absolut to launch The Open Mic Project, a music initiative designed to inspire acceptance and give people a voice – regardless of background, belief or border. Through The Open Mic Project, Absolut and I are bringing people together (both online and offline) by fusing music, nightlife and cocktails to inspire action today, for a better more accepting tomorrow. For me, acceptance is a journey… and a way of life. Because it has been part of my life since day one. From being a young refugee to finding my own voice to breaking through as a female artist in the music industry. Living in a world of acceptance has allowed me to fuel my creativity and gives me the confidence to feel comfortable in who I am. Talk to us about the first of its kind fan inspired song you will be creating for the project to be debuted at the 60th Grammy Awards in NYC. Through The Open Mic Project, I’ve been inspired by fearless fans, friends and followers who have submitted their stories of acceptance. With these stories in mind, I’m curating a song that celebrates acceptance and gives a voice to that journey. The song will debut in January 2018 during the week of the 60th Annual Grammy Awards. Photo courtesy of Getty Images for Absolut
CHILLED 100 AMBASSADORS
THE CURIOUS JACKALOPE INGREDIENTS
1 ½ oz. Drumshanbo Gunpowder Irish Gin ½ oz. fresh lime juice ½ oz. fresh grapefruit juice ¼ oz. simple syrup PREPARATION
Garnish with fresh mint and a generous grapefruit wedge. Shake and serve over ice.
Our Chilled 100 Ambassadors have been busy joining Chilled magazine and our sponsors around the country for our roundtable series, which highlights some of the industry’s hottest spirits. Over the past year, this group of top bartenders has been sipping their way through some unforgettable cocktails, all the while gaining invaluable knowledge about the featured brand and its history. During the Palm Bay International sponsored events, the Chilled 100 ambassadors took a liking to a particular brand of gin. Drumshanbo Gunpowder Irish gin was immediately recognized as a bartender favorite. This unique gin is slow-distilled by hand in Ireland combining eight botanicals in Medieval copper pot stills and vapor-infuses an additional four botanicals, including the extraordinary ingredient of gunpowder tea.
Check out what some of our Chilled 100 members have to say about Drumshanbo Gunpowder Irish Gin. “I first tasted Drumshanbo Gunpowder Irish Gin at an industry dinner at Zocálo here in Seattle. One of the drinks for the evening, the Tamarind Cooler, featured Drumshanbo, and I’ve always loved the complexity of tamarind. The cocktail’s simple combo of tamarind, lemon, and gin held together by a little agave was crazy refreshing, but it had something else going on that really caught my attention. Later on, when I was discussing the spirit itself with Diana Novak from Palm Bay, I learned the extra depth that stood out to me was the combination of the aromatics from the vapor basket. The grapefruit, lemon, and lime married to the subtlety of the hand-rolled tea gives a complexity that really set the Gunpowder apart in an ever-crowded category. The harmony in the combination of ingredients and the doors it opens to conversation with guests find me reaching for it in The Nest quite often.”
“I really enjoyed tasting the gin straight. I’m one of those weirdos who doesn’t like mixers in my booze. I prefer to taste the subtle nuances that make the product what it is. I loved the citrus and star anise notes. The aroma is amazing and has a lot going on. I could definitely do a lot with this gin. Anywhere from a Spanish-style Gin & Tonic, with a slice of citrus and perhaps some fresh herbs and spices floating in it, to a twist on a Ramos Gin Fizz, adding in a bit of pimento dram and a five-spice syrup for a seasonal cocktail.”
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Wendy Hodges Bartender, Fusion Bar, Las Vegas
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Bee To Bottle Claire Marin
of Catskill Provisions Whiskey By Mathew Powers | Photos by Aurora Satler
rye.” Catskill Provisions also relies on the nearby Highland Reservoir, fed by two Finger Lakes, which Marin is convinced “adds to its wellrounded, crisp flavor profile.” The balance of spicy rye with Catskill wildflower honey led to a catchy tagline: “All Buzz, No Sting.” “I wanted to create a whiskey I could drink neat, mix into cocktails easily, and that has lots of complexity,” stated Marin. If one desires to create a cocktail, the prominent rye flavor requires only an ingredient or two to make the drink sing. “First, as a sugarless Old Fashioned, it is divine. It also pairs beautifully with amaros such as in a Manhattan; it shows much more complexity than a straight rye,” explained Marin.
We may need to coin a new term: “Bee to Bottle.” That’s the perfect way to describe the process through which Claire Marin creates Catskill Provisions NY Honey Rye Whiskey. Though she moved to New York City from Madrid as a teenager, Marin no longer negotiates the urban jungle, but instead maintains 300 beehives that provide honey
The dream of incorporating artisanal honey into whiskey pushed her to boldly leave her publishing career of fifteen years in 2010 and form Catskill Provisions. “I was confident that by subtly infusing spirits with my honeys, I could create uniquely balanced spirits that would stand apart from other local spirits,” said Marin. Furthermore, “I saw [the craft] movement as a wonderful way of benefiting the
For those who doubted a woman’s ability to stand toe-to-toe with male distilling counterparts, Catskill Provisions NY Honey Rye Whiskey won gold at the SIP Awards and achieved a 94-point score and the Chairman’s Trophy at the 2017 Ultimate Spirits Challenge. Catskill Provisions will also unveil its Straight Rye later in 2018. “I have tested several of these barrels, and it is a very handsome rye with lots of spice and complexity,” said Marin. “I am ecstatic with the direction it is taking.” Whether it’s the sound of glass ceilings being shattered or bees buzzing around, Marin is distinctly aware of Catskill Provisions’ environmental and community
“I saw [the craft] movement as a wonderful way of benefiting the local economy, which was quite depressed at the time, and bringing more due attention to the Catskill Mountains.” for the rye whiskey, as well as for items such as hand-rolled chocolate truffles and ketchup. “Beekeeping has been my zen since the first time I loaded up a hive in 2003. I was totally enamored with the practice and couldn’t wait to be in the hives with the bees as much as possible,” explained Marin.
local economy, which was quite depressed at the time, and bringing more due attention to the Catskill Mountains.” A mash bill consisting of 80% rye, 5% corn, and 15% malted barley gets infused with the artisanal honey that, according to Marin, “rounds out the sharp tones of the
impact. “I’m a strong supporter of a few passion projects: saving the bees, whose contribution to our ecosystem is bar none; empowering women through networking events, and promoting the local New York Catskills region. We give back on a regular basis. It is part of our DNA at Catskill Provisions.” CHILLEDMAGAZINE.COM
MIX IT UP
IN THE KNOW
By Michael Tulipan | Photos courtesy of Knappogue Castle It’s not every day that you drink whiskey was born in a castle, but that’s exactly what you’re doing when you sip Knappogue Castle Irish Whiskey. The 15th century Knappogue Castle in County Clare, Ireland, had fallen into disrepair when Mark Edwin Andrews and his wife set about restoring it in the 1960s. It was around this same time that Andrews had also been buying casks of fine pot still whiskey and single malts from some of Ireland’s top distilleries, and began aging them at the castle. The name “Knappogue” has its own significance, meaning “hill of the kiss” in Gaelic, and the brand continues to be “kissed” by quality. Each whiskey is made with malted barley and Irish spring water, and then triple distilled one batch at a time in traditional onion-shaped copper pot stills. The resulting whiskey then ages for a minimum of 12 years in bourbon casks. Three expressions of Knappogue Castle are currently available, including the 12 Year Old, 14 Year Old Twin Wood, and Sherry Cask Finished 16 Year Old; the latter two are further aged in Oloroso sherry casks. If you’re extremely lucky, you might even be able to track down the legendary Knappogue Castle 51, named for the year it was distilled and aged for 36 years before being released. Andrews’ son, Mark III, brought the infamous 1951 and the family’s legacy to the United States. Irish whiskey is well known for being bartender friendly. Jon Dubin, Irish portfolio brand manager for Castle Brands Inc., says, “Given the versatility of Knappogue, you could serve it neat, on the rocks, or mixed in a cocktail.” When building a drink, he says “the bright, elegant fruitiness and mild spice flavors make this whiskey ideal for creating delicious cocktails.” And some of the world’s best mixologists have embraced the brand, including Joaquin Simó, Jack McGarry, Jackson Cannon, and Derek Brown, all of whom create cocktails with this renowned king of the hill.
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BRANDY By Michael Tulipan | Photo by Natasha Moustache The brandy category has exploded in the past few years, as the versatility of spirits distilled from wine has come to the forefront. Popular cocktails like the Sidecar, Vieux Carre, Pisco Sour, and Brandy Alexander showcase the breadth of flavors that cognac, pisco, Armagnac, and Spanish brandy can impart. Early this year, the Distilled Spirits Council reported that from 2002 to 2016, the brandy category volume was up 35%, with the super-premium segment up 279%. While some of brandy’s newfound popularity is attributed to the rise in craft cocktail bars, the overall category is also benefiting from the “premiumization” of spirits and consumer demand for high-quality offerings.
Ricky Febres, national portfolio director for ShawRoss Importers, says, “Cardinal Mendoza is unique by its origin, its quality in the process of distillation, its aging in the system for 17 years, and its certificate as Solera Gran Reserva. Few Spanish brandies can talk about the same thing.” Cardenal Mendoza ages its brandy like a sherry, in a solera made from casks that previously held Pedro Ximénez and Oloroso sherry. The company also produces super-premium aged brandy. The Carta Real is aged for an average of 25 years, while Non Plus Ultra is aged for an average of 50 years. The company’s newest creation is Angêlus, which was inspired by the fragrance of orange blossoms that envelope the bodega every spring. Starting with classic Cardenal Mendoza brandy as the base, the essences of bitter Seville oranges, orange peel, and cardamom are added for spicy and citrusy notes. The blend is aged in butts already seasoned with sherry to achieve a perfect balance. Try it in a Brandy Alexander for a more sophisticated take on the classic.
Febres says of brandy’s place in the cocktail scene, “Brandy is very versatile, since it plays very well with other ingredients.” But he But brandy isn’t just for sipping prefers not to foist rules on those anymore, and the leader in Spanish enjoying a drink. “We try not to Brandy de Jerez, Cardenal Mendoza, impose a time, a glass, or a specific shows how a devotion to quality leads to a superior product. Cardenal Photo by Drea Catalano company.” He wants consumers to appreciate the excitement Cardenal Mendoza was first produced in Jerez de la Frontera by the Sánchez Romate family for a Mendoza has for the world of mixology. “In the world circle of family friends in 1887. Today, the company is of Cardenal Mendoza, all is possible,” he says. “Is life made of brandy? It is the art of living!” a category leader.
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MARVEL MOVIES ARE HABITUALLY TOP BOX OFFICE HITS, AND PHASE THREE IS INTRODUCING SOME EXCITING NEW CHARACTERS THIS YEAR. CHECK OUT WHAT YOUR FAVORITE SUPERHEROES LIKE TO DRINK WHEN TAKING A BREAK FROM SAVING THE WORLD.
MICHAEL KEATON In this year’s Spider-Man Homecoming, Michael Keaton plays the villain Vulture, an almost bizarre Batman, which is pretty ironic since Keaton was first cast as Batman decades ago. With two superhero franchises in his career, Keaton admits that he does not get drunk. “It’s not that I don’t have a drink now and ‘again, but I’ve had my days.”
CHRIS HEMSWORTH Chris Hemsworth, who plays Thor in ThorRagnarok, has been spotted drinking beer at the Treehouse on Belongil bar in Byron Bay with friend Matt Damon. The God of Thunder actor has also been known to sip on fine red wine.
CHADWICK BOSEMAN Also from the movie Black Panther is Chadwick Boseman, who portrays T’Challa (the Black Panther himself), the first black mainstream comic book hero, originally created in 1966 by Stan Lee and artist Jack Kirby. Boseman is a whiskey drinker.
EVANGELINE LILLY AND PAUL RUDD Coming soon, Paul Rudd and Evangeline Lilly will play AntMan and The Wasp, respectively. Rudd joked about giving up carbs and alcohol for the role, which must be pretty difficult for a guy who says he has a pub in his basement. SCARLETT JOHANSSON In Avengers: Infinity War, Scarlett Johansson plays the fearsome Black Widow, donning a skintight outfit and a distinctively shaped belt and bracelets. Johansson went viral recently when she invited a grandmother, who bore a striking resemblance to Johansson when she was younger, out for drinks. “I had to look at the photo myself ... holy crap!” Johansson said.
ANGELA BASSETT Cast as Ramonda, Queen Mother of Wakanda in the movie Black Panther, Angela Bassett watches her sugar, alcohol, and bread intake to fit into her costumes, so she usually opts for low-ABV cocktails.
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DRINK IN HISTORY
VIEUX CARRÉ The Comeback Kid By Lanee Lee
hances are, be it the Jazz Festival, Mardi Gras, Tales of the Cocktail, or a stopover on a cruise, you’ve explored the streets of Vieux Carré. But have you ever sampled the liquid version? Vieux Carré—which means “old square” in French, also known as the French Quarter in New Orleans— is one of America’s most visited neighborhoods, the title of a Tennessee Williams play, and last but not least, a delicious classic cocktail. The Vieux Carré (pronounced View Car-ray) originally made its print debut in the 1937 cocktail book, Famous New Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur. Here, the author credits the creation to Walter Bergeron—head bartender at Hotel Monteleone—home to Carousel, the rotating bar. The drink is still as popular today as it was when Carousel opened in 1949.
Vieux Carré INGREDIENTS
¾ oz. rye whiskey ¾ oz. cognac ¾ oz. sweet vermouth 2 dashes Peychaud’s bitters 2 dashes Angostura Aromatic bitters 1 barspoon Benedictine Liqueur Cherry (for garnish) PREPARATION
Combine ingredients in a mixing glass filled with ice. Stir well. Strain into an Old Fashioned glass filled with ice. Garnish with a cherry.
And if anything sums up New Orleans in a glass, it’s this cocktail. The potent recipe calls for rye, sweet vermouth, and plenty of French spirits. The French component is a nod to the country’s influence in the city. It’s exemplified in the drink’s call for Bénédictine—an herbal liqueur invented by an Italian monk living in France—Cognac, a French brandy, and a splash of Peychaud’s bitters for local color. Fun fact: Peychaud’s was a creation of Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti), who settled in New Orleans in the late 1700s. It wasn’t until roughly 1830 when Peychaud actually invented the bitters as a health tonic. And though you’ve probably heard of the Sazerac (rye, Cognac, Absinthe, Peychaud’s, and a sugar cube), its kissing cousin cocktail, the VC (as fans like to call it) had fallen out of fashion for decades—even at its birthplace— when imbibers swapped out their whiskey for vodka. Thanks to the craft cocktail movement and those curious bartenders dusting off vintage cocktail books, the Vieux Carre has made a comeback. Whether it’s your first time trying the New Orleansmeets-France drink or your hundredth time, the Vieux Carré always delivers an exquisite array of flavors that leads to a night of pontificating and profundity. Although it has more ingredients than most three-or four-part classic cocktails, it’s worth the extra jiggering.
FOOD KNOW HOW
Asian pears THERE ARE MULTIPLE TYPES OF ASIAN PEARS, BUT THE ONES WE GET IN THE STATES TEND TO COME FROM JAPAN SPECIFICALLY. Photos by Eugene Shoots Photography
They are round like apples, but tend to have rougher skin and a brownish-yellow cast. They bruise easily, which is why they often are encased in woven, plastic sheaths. Asian pears are juicy and crisp with a delicate fragrance. They work well in salads, sliced paper thin or grated into baked goods, or even eaten out of hand. Cari Hah, bar manager at Big Bar in Los Angeles, uses them in drinks. According to her, their flavor tempers floral notes and plays well with citrus and earthy flavors. “Asian pears are a bit tricky to use in cocktails,” she explains, “because they don’t yield a ton of juice and they really aren’t very sweet. I really love the crispy texture and flavor of Asian pears, though, so it’s very fun to use them. I grew up eating them, it’s a nostalgic flavor for me.”
Courtesy of Cari Hah Big Bar, Los Angeles INGREDIENTS
2 oz. Asian pear-infused Leblon Cachaça* ¾ oz. Acqua di Cedro Liqueur ½ oz. apple cider vinegar ½ oz. Cocchi Americano ¼ oz. simple syrup Few drops saline solution Splash of ACE Pear Cider PREPARATION
*Asian pear infusion: Use four pears per liter bottle of cachaça. Cut up the pears and mash them with a muddler very thoroughly. Add cachaça and let sit for 48 hours. Fine strain the pear residue. Build in double rocks glass; add ice and stir. Top with splash of ACE pear cider.
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A R AMBL E ROUND SCO T L AND WI T H DE WAR’S By Michael Tulipan “A philosopher is a man who can look at an empty glass with a smile,” Tommy Dewar once said. Tommy, one of the two brothers who built a family distillery into a global powerhouse, wasn’t a philosopher per se, but he certainly was quick with a witty comment. Legendarily gregarious and flamboyant, Tommy became the face of Dewar’s when he and his brother, John, took the reins of the company. Not many people traveled around the globe in the 19th century, but Tommy was determined to sell Dewar’s worldwide. He set sail from Speyside, landing in Boston, before crossing the continental United States. He later traveled across the Pacific with stops in Fiji, China, New Zealand, and Australia before returning home two years later. In all, he touched down in 26 countries.
Tommy was well known for his “Dewarisms,” pithy sayings like, “Life is a one-way street and you’re not coming back.” Luckily for Dewar’s, he did come back from his travels. In 1894, he published the travelogue A Ramble Round the Globe, which recounted his travels and serves as the inspiration for the company’s “Rambles” program, which takes bartenders out from behind the bar to experience real-world adventures. A true showman, Tommy was also a pioneer in advertising, using then-new technologies in print, signage and moving pictures. In 1898, he partnered with the Edison Company to produce the first-ever motion picture ad for a spirits company.
RAMBLING THROUGH SCOTL AND Tommy Dewar once said, “We have a great regard for old age when it is bottled.” Today, John Dewar & Sons operates five distilleries in Scotland’s Highlands and Speyside regions. Each produces distinct, double-aged, singlemalt scotches that make up the company’s signature blends. As Tommy rambled through the world promoting his family’s brand, you, too, can ramble through Scotland, exploring distilleries and ancient towns. “A ramble through Scotland is a great way to make new friends and make some amazing memories,” Georgie Bell, global Dewar’s and malt
ambassador. “The landscape surprises you with every turn in the road, and everyone you come across wants to share with you ‘their’ Scotland—it’s a proud nation. I love walking along the Spey River, just down from Craigellachie Distillery, stopping along the way to skim stones and maybe have a sip from a cheeky hipflask. We’re lucky enough to boast 118 single-malt distilleries, and when you think of Scotland, you do think of Scotch! Tommy Dewar would be proud!” Experience a ramble round Scotland. Check out the Dewar’s five distilleries, and stop in for a dram or two.
WHERE DO YOU GO FOR A DRAM IN SCOTLAND? “You’d find me enjoying a dram in my hideaway bar … the warehouse of Aberfeldy Distillery. This is the home of the Scotch Egg Club and brings to life the Tommy Dewar pleasure mantra. There is music, games, and most importantly, lashings of delicious whisky. I can make cocktails until my heart is content and enjoy sharing our whiskies with newfound friends.” - Kara Anderson
uilt in the late 19th century, the Aberfeldy Distillery is the spiritual home of Dewar’s (founder John Dewar was born just two miles away), and its single malt remains the core of the company’s blends. The Highlands distillery sits next to the Pitilie Burn, a pristine water source that brings life to its whisky. This water is so pure that Dewar’s bottles it, so customers can enjoy it with their favorite scotch. The distillery is known for two important historical developments: exclusively using Scottish barley and long fermentation, yielding its hallmark honeyed notes. Just 90 minutes from both Edinburgh and Glasgow, the distillery is also open to the public and welcomes guests to its award-winning visitor center. “Aberfeldy welcomes one and all,” says Anderson. “We have a beautiful visitor center with a interactive museum featuring the full provenance of Dewar’s, a delicious cafe, and most importantly, a full tasting bar, with over 38,000 visitors a year, this popular visitor attraction welcomes whisky appreciators from all over the world. Aberfeldy is the only distillery built by the Dewar brothers. It’s unique in its long fermentation process, which produces a honeyed, sweet whisky. I call Aberfeldy my ‘red wine’ whisky … it’s my go-to dram after a long day.” “Aberfeldy Distillery is the home of Dewar’s, for the distillery was built in 1898 by Tommy and John Alexander Dewar when they took over their father’s business. Here you can tour the distillery and warehouses, and learn about maturation and the role of wood in flavor development. Play blender for the day and blend your very own whisky, and go through a full tasting of Dewar’s and some of the single malts that lie within,” says Georgie Bell, Global Dewar’s and Malts Ambassador
the golden Dram INGREDIENTS:
50 ml Aberfeldy 12 Year Old 5 ml heather honey syrup* 2 dashes Angostura bitters 2 dashes orange bitters Orange zest (for garnish) PREPARATION
*Heather honey syrup: Combine heather honey and hot water (50:50); stir and leave to chill. Bottle. Add heather honey syrup, bitters and half a measure of whisky to the glass. Add cured ice and stir; slowly add the remaining whisky and more ice cubes. Continue to stir. Cut and twist an orange zest, expressing the oils over the drink and then garnish.
“BARTENDERS ARE NOW MORE THAN EVER EXPERIMENTING WITH MIXING SINGLE MALTS. REMEMBER, THEY’RE SINGLE AND READY TO MINGLE!” “A great example of a simple twist on a classic is the Golden Dram—an Aberfeldy 12-Old Fashioned using honey instead of sugar syrup. I’m also a big fan of a Sazerac, and Craigellachie 13 Year Old makes a cracking one of those. At the American Bar at The Savoy in London it has a drink on its menu with Royal Brackla 16, using wild honeysuckle and honey syrup.” - Georgie Bell, Global Dewar’s and Malts Ambassador
acDuff is the youngest Dewar’s distillery, built in 1960 with modern efficiencies that the older distilleries do not have. Dewar’s brand home ambassador, Kara Anderson, describes its location as the most northeastern distillery in Scotland: “There you can see where the River Deveron meets the North Sea. Some say you can even taste the salt air surrounding the distillery in the bottle. “This is a businessman’s whisky, every part of the distillery was engineered with purpose and efficiency. For example, it was the first distillery to be built without a malting floor. The location of the MacDuff distillery is on the border between Banff and MacDuff. “It’s such an exciting time for whisky cocktails. It is no longer sacrilege to use older blends and single malts in cocktails. There’s no limits to a whisky cocktail anymore, and I find this very exciting. I’ve been making the Craigellachie Highball, a delicious concoction of Craigellachie 13 Year Old, Cherry Heering Liqueur, chocolate bitters, and ginger ale. I’ve also been mixing up the Aberfeldy Fizz, easy to make with a sugar cube soaked in orange bitters, bathed in Aberfeldy 12 Year Old and topped with Martini Prosecco. There are no rules now: use that 16 Year Old in your shaker, serve your whisky over crushed ice or with a fruit syrup. Have fun and do not be afraid to take risks!” Kara Anderson, Brand Homes Ambassador.
Dewar’s Dramble Created by Jacob Briars, Aberfeldy Distiller INGREDIENTS
50 ml Dewar’s 12 or 15 Year Old 25 ml lemon juice (freshly squeezed) 12 ½ ml simple syrup (2:1) 10 ml crème de mure Blackberry (for garnish) PREPARATION
Add ingredients (minus crème de mure) to rocks glass filled with crushed ice and stir/swizzle. Top with more crushed ice and then drizzle Crème de Mure on top. Garnish with fresh blackberry.
“... FIERY YET SWEET WHISKY.” “The ‘Craig’ distillery is every bit unapologetic for its old-fashioned nature, and I think the distillery and its people are brought to life in this fiery yet sweet whisky.” - Kara Anderson
ld-fashioned techniques are at the heart of Craigellachie, perched on the craggy rocks at the confluence of two rivers in fertile Speyside. Rather than modern condensers, the distillery still uses long copper tubes known as worm tubs to cool the spirit. According to the brand, it bestows the spirit with extra flavor, creating a dram with a distinctive, meaty character to rival whiskies twice its age. Craigellachie is the only distillery to use malted barley from a specific kiln in Glen Esk and still collects its water from a dam called the Blue Hill, which is fed by a spring on the nearby hill of Little Conval. The barley is produced using an oil fire, which lends a specific level of sulphur that yields a spirit with a noticeably heavier character than most.
“SCOTLAND IS ONE OF THE MOST BEAUTIFUL PLACES ON EARTH, AS WELL AS ONE OF THE FRIENDLIEST.” - Kara Anderson, Dewar’s Brand Homes Ambassador
Created by Dan Berger, Ace Hotel, London INGREDIENTS
37 ½ ml Craigellachie 13 Year Old 12 ½ ml Rye whiskey 3 dashes Angostura bitters 5 ml simple syrup (2:1) Spritz of absinthe Matchstick smoke mist PREPARATION
Spritz chilled double rocks glass with absinthe. Light long match and extinguish flame by putting the glass over the match, trapping the smoke and set aside. Add other ingredients to a mixing glass and add cubed ice. Stir until chilled. Turn the glass upwards and allow smoke to escape while straining the cocktail into the glass. CHILLEDMAGAZINE.COM
IF TOMMY DEWAR WENT FOR A DRAM NOW NEARBY TO THE DISTILLERY, WHERE MIGHT HE GO? “I would think that Tommy would get straight on the full copper bike we have at Aultmore Distillery—a distillery he acquired from the very entrepreneurial Alexander Edward—the bike made for and entered into the local Buckie race, and make his way to the Quaich bar in the Craigellachie, where he could entertain and charm people from all around the world. Tommy Dewar was a man of wit and wisdom, and would seek pleasure from the
company of others.” - Kara Anderson
weeping hills and rolling banks of fog lend an air of mystery to the Speyside distillery of Aultmore. The neighboring Foggie Moss, a peculiar terrain of streams and peat bogs, leaves an indelible mark on its scotch. Founded in 1897, Aultmore soon developed a reputation for producing top-class whisky perfect for blending. The distillery’s name pays homage to its water source, the Auchinderran Burn, as “An t-Allt Mhor” means “big burn” in Gaelic. “Aultmore is in the most incredible location, it is called Scotland’s Bermuda triangle for a reason … the rolling hills are endless, and even your car’s GPS will struggle to find this town. The densely populated area gives way to make a beautifully fresh and vivacious whisky,” - Kara Anderson.
If you could chat with Tommy Dewar over a dram? Chickens and whisky of course! Tommy was full of passion for life; you could enjoy a night of fables on any subject. - Kara Anderson
Foggy Moss Julep Created by Geoff Fewell, Boilermaker House, Melbourne INGREDIENTS
50 ml Aultmore 12 Year Old 10 ml orgeat syrup 8-10 fresh mint leaves 2 dashes chocolate bitters Large mint sprig and lemon twist (for garnish) PREPARATION
Add all ingredients to julep cup. Fill with crushed ice and thoroughly churn with a bar spoon to integrate ingredients and chill. Cap with more crushed ice and garnish.
“... THIS WHISKY IS EVERY BIT AS REGAL AS IT TASTES.” “This is our most picturesque distillery in the north of the highlands. Found on the grounds of the Cawdor Castle estate and using the Cawdor water, this whisky is every bit as regal as it tastes.” - Kara Anderson
ounded in 1812, the Highlands distillery of Royal Brackla sits on the grounds of the Cawdor Estate, home to Cawdor Castle. Captain William Fraser of Brackla House built the distillery to take advantage of the estate’s barley harvest, as well as the pristine water of the Cawdor Burn. In 1823, Fraser was instrumental in the passage of the Excise Act, which eased restrictions on licensed distilleries and reduced duties. The house quickly gained a reputation for producing whisky fit for a king, and was the first distillery to receive royal status, bestowed by King William IV in 1833. With such a storied history, the house’s whiskies remain steeped in tradition, using only the finest Scottish barley and water from the same source for more than 200 years. Fermentation takes up to 80 hours, allowing a unique complexity and fruitiness to develop. The aging process is also crucial, with the very finest oloroso sherry butts chosen to impart an incredibly rich, spicy finish.
If you could chat with Tommy Dewar over a dram? “My second passion, after whisky, is travelling and exploration (which is lucky because my job combines both of these!). As such, I’d want to hear more about his ramble around the globe, which he did over two years to spread the name of Dewar’s. I’d want to hear all the stories, the adventures, his thoughts of the world. And we’d definitely be doing this with a glass of Dewar’s 18 in hand!” - Georgie Bell
Royal Blood Created by Fraser Campbell, Dewar’s Global Brand Ambassador INGREDIENTS
50 ml Royal Brackla 12 Year Old 25 ml Martini Riserva Speciale Rubino 5 ml Cherry Heering Liqueur Dash chocolate bitters Dash orange bitters Morello cherry (for garnish) PREPARATION
Add ingredients to a mixing glass filled with cubed ice. Stir until chilled and strain into cocktail glass. Garnish with a Morello cherry on a skewer. CHILLEDMAGAZINE.COM
Cognac Mixing with
Top Tips from a Modern Cellar Master
OLD FASHIONED INGREDIENTS
1 ¾ oz. Rémy Martin XO 1 lump brown sugar 3 dashes bitters PREPARATION
In a tumbler, stir ingredients over ice until silky smooth, continuing to add more ice as you stir.
High-end liquor products are usually thought of as sipping spirits. In honor of the craftsmanship in creating such a quality good, the practice of mixing with these spirits typically seemed blasphemous … until recently, that is. Today’s bartenders have embraced mixing with quality spirits and find the complexity of the high-end segment to have inspired a whole new world of cocktails. Chilled decided to pick the brain of one of cognac’s youngest cellar masters to find out more about this trend. Baptiste Loiseau, The House of Rémy Martin’s fresh-faced Cellar Master, knows quality cognac, but what exactly is his take on mixing with the good stuff? Here’s some of his best advice to bartenders for mixing with premium spirits. Bartenders are mixing more and more with premium spirits. Tell us about this trend. It means their customers are expecting a higher experience into their drinks. It’s the easiest way to bring complexity to consumers who are looking to have a more discerning cocktail. Having quality and an authentic taste for a cocktail is essential (the quality sourcing of spirits and other ingredients of a cocktail are really important). We [at The House of Rémy Martin] also talk about more mixology, which is very linked to gastronomy. That’s why we need premium spirits to get an experience, discover the world of taste and smell. These premium spirits often make you want to put creativity in cocktails. They are very inspiring, awaken the creativity of the bartender, and help us to convey an emotion through the cocktail. But without a very good basic spirit, none of this is possible. Do you have advice for bartenders who’d like to mix cocktails using premium spirits? A premium cognac is already full of character and intensity, so we would suggest adding little notes with subtle flavors with other ingredients of quality so you’ll be able to keep the quality of the cognac at the forefront. Perfect knowledge of the spirit used will allow the bartender to be able to reveal all these facets. Tell us about the Rémy Old Fashioned cocktail series. The Old Fashioned is probably one of the oldest and most legendary classic cocktails. With Cédric Bouteiller, our
master mixologist, we wanted to sublimate the Rémy Martin XO rich range of aromas, making a travel to an exotic part of the world. Hence, we reinvented four variations of this legendary cocktail: Marylebone, Tribeca, Nakamerugo, and Polanco. Talk to us about Rémy XO? Rémy Martin XO is not two simple letters, it is an invitation to expand your horizons and live a much richer life. It is an opulent cognac characterized by a rare aromatic complexity made from hundreds of the finest Rémy Martin eaux-de-vie from Grande Champagne and Petite Champagne. The style in XO is elegant and sophisticated, particularly rich, we would say opulent, but in a distinguished manner. Drinking Rémy Martin XO promises the uncovering of a tremendous spectrum of aromas, which reveal themselves gradually. From jasmine through ripe fig and plum to oak notes of hazelnut, you will be submerged in the exceptional flavors of the aged eau-de-vie. Its a daring step into the unknown. Every sip of this iconic blend will be a new horizon to discover. What makes this expression perfect for mixing up classic cocktails? A cocktail becomes a classic because it brings an answer to a mouthfeel enjoyed by most of the people. Usually when you like a classic recipe, you know it very well, and you always hope the one you ordered will reach your own perfect vision about it. A cognac with such complexity will definitely enhance the experience with intensity and elegance, rather than force. For example, the unique aromatic spectrum of XO will be fully revealed with a classic cocktail like the Old Fashioned, where its complexity blends with simplicity, balancing out the opulence of the cognac in the most subtle way. What would you like bartenders to know about its flavor profile? Rémy Martin XO has a wide range of aromas of late summer fruits, combined with rich floral notes of white flowers such as jasmine. Rémy Martin XO is a perfect expression of fine champagne opulence on the palate, with mature flavors of juicy plums, candied oranges, and a hint of hazelnut and cinnamon. CHILLEDMAGAZINE.COM
TRICKS OF THE TRADE
DIY Bar Carts
While the Gin & Tonic is arguably one of the simplest cocktails to put together, the classic cocktail still deserves respect when it comes to complexity, variation, and the garnish game. Just ask Alec Vlastnik, a Chilled 100 member and bar manager at Spoonbar in Healdsburg, California. He is the mastermind behind the DIY Gin & Tonic bar cart that allows hotel guests to be their own mixologists.
By Kara Pound
“We’ve found that it is the perfect option for guests looking to keep their night going after our local bars shut down,” Vlastnik says. “We also offer it to be purchased as an in-room amenity so when the guest arrives, usually after a long day of travel, they can mix themselves a drink the moment they drop their bags in the room.” Vlastnik has been testing out the bar cart at h2hotel, Spoonbar’s Sonoma County location. He’s found that the holidays are the perfect opportunity to enjoy a
DYI Gin & Tonic buffet loaded with a mix of herbs, spices, and sliced and dehydrated fruit, as well as simple recipes that include high-end spirits like Caorunn Gin, a small-batch Scottish gin.
Caorunn Gin is dry and crisp with a highly aromatic flavor profile, traditionally served with tonic and slices of red apple. The fresh, floral scents along with the flavor of citrus and spice lends itself nicely to other crisp, refreshing ingredients. Be sure to include citrus fruit and apple slices as a choice of garnish. “A touch of honey would play nicely with the heather that Caorunn brings on the nose,” Vlastnik says of the gin. “I like to pull out the spice and herbal notes; rosemary and black pepper are my two favorites. However, I think it’s always nice to give people plenty of choices. Spices like star anise, clove, and cardamom will add a great deal of flavor. Thyme, mint, and sage are always a good option, as well.”
That Southern Style Gin Takes On A New Flavor
By Michael Tulipan | Photos by Jonathan Rogers with Azar Family Brands
eersucker Gin gives consumers a taste of the South in every bottle. While most gins are dry and juniper-forward, Seersucker is the first Southern-style gin, meant to be more approachable with layers of sweet flavor. Trey Azar, founder and master distiller of Azar Family Brands, says, “We use taste profiles and ingredients commonly found in Southern kitchens, and the combination of citrus, honey, and mint makes us one of the most refreshing gins you’ll ever taste.” Seersucker was launched by Azar Family Brands, a San Antoniobased craft distillery. The gin’s name comes from the iconic seersucker pattern, which is synonymous with Southern hospitality and also adorns the label on the bottles. The company’s slow copper pot distillation process creates a cleaner, full bodied distillate that is then blended with all natural botanicals, including flavors of Citrus, Honey and Mint. The small batches of distillate are rested before being cut with water to 84 proof, and then the spirit is again rested before it is ready for bottling. The gin can be enjoyed neat or on the rocks, but Azar also suggests that bartenders use “just a splash” of their favorite mixer, since the gin is so full of flavor. For example, instead of a gin and tonic, add a splash of soda and an orange wedge for a refreshing mixed drink that reminds you of a warm Southern evening.
APRIL 7-11, 2018 TICKETS ON SALE FEBRUARY 2018 #TalesOnTour www.talesofthecocktail.com
ANATOMY OF THE BOTTLE
... DisarOnnO Wears MissOni ...
Italian liqueur Disaronno has teamed up with fashion house Missoni for a new look this season. Missoni’s infamous, iconic zigzag print will be dressing up the Disaronno bottle. Missoni’s signature lightning bolt-shaped stripes, printed in various colors and dimensions of orange, yellow, and green hues, will adorn the Disaronno bottles. This exclusive, limited edition bottle will make an ideal gift for fashion lovers this winter. The designer collaboration will also be available in six chic mini bottles, packaged in sets of three, each dressed in coordinating looks. The bottle will be available at major retailers across the country. The 750ml bottle retails for $27.99, and the mini sets of three are $10.99 per pack. To celebrate the collaboration, toast designer Angela Missoni’s 20th anniversary and experience the Disaronno’s unique flavor with the Special Angela 20 cocktail, with a blend of fresh lemon and ginger beer.
Disaronno Special Angela 20 INGREDIENTS
1 oz. Disaronno 1 oz. vodka 1 oz. lemon juice 3 oz. ginger beer Lemon zest (for garnish) PREPARATION
Add all ingredients except for the ginger beer into a shaker with ice. Shake vigorously for 10 seconds and strain into rocks glass with fresh ice. Top with ginger beer and garnish with lemon zest.
Cel ebrat ing
o f Flavor Thai Basil & Black Pepper Tantalize and delight with aromatic fresh flavor. Thai Basil & Black Pepper is a culinary-inspired blend of Thai basil and black pepper notes with pineapple, lime, lemon and orange juices.
Order a Sample
perfectpuree.com/chilled Samples are complimentary for food & beverage professionals only.
Thai Basil Cooler Manny Hinojosa
The Perfect PurĂŠe Thai Basil & Black Pepper watermelon juice simple syrup
fresh lime juice
purees, specialties & blends
Photo: TRYBE Creative
THATâ&#x20AC;&#x2122;S THE SPIRIT
AMARO By Michael Tulipan | Photos by Alessia Zuin, We Are Social Italy
Consumers today have gravitated toward bitter flavors. Couple this palate-shift with strong Italian cultural influences and a trend toward low ABV cocktails and there becomes a trifecta perfect for the rise of amaro. Amaro may mean “bitter” in Italian, but the breadth of flavor profiles in this category of herbal liqueurs can truly range from sweet to earthy to strongly bitter. With the current cocktail renaissance pushing bartenders in search of more unique flavor combinations, amari, the plural form of “amaro,” are proving exceptionally versatile additions to drinks both classic and creative. While in years past amari were relegated to after-dinner digestifs, they are now at the forefront of cocktail craftsmanship. Gruppo Campari is home to some of the category’s most distinctive brands, including Braulio, Cynar, and Averna. The flavor profiles of each are unique and distinct, as each recipe is a closely guarded secret representing hundreds of years of history, memories, and timelessness associated with Italian bitter liqueurs. Each liqueur offers completely different characteristics: Braulio is produced in the Alpine region of Valtellina, rested in traditional Slavonian oak barrels for up to two years, and has woody, herbaceous notes, while Cynar is artichoke-based, with the name Cynarin being derived from the botanical name for the artichoke, it is believed to have digestive properties while modifying the taste buds to make any paired food taste sweeter, and Averna is a balance of bitter and sweet flavors with citrus notes, its many ingredients like Sicilian citrus essential oils and pomegranate gives it distinct richness with a full-bodied and smooth taste. Mike Capoferri, Italian portfolio specialist at Campari America, says, “Campari, Aperol, Cynar, Braulio, and Averna are some of the most historic amaro brands on the market, intrinsic to the Italian culture.”
“GO SIMPLE, GO EASY, AND DON’T FIGHT BACK—THE AMARO IS GOING THERE WHETHER YOU LIKE IT OR NOT. CREATING BALANCE AND UNDERSTANDING WHERE FLAVORS ARE HITTING IS THE KEY TO SUCCESSFUL AMARO DRINKS.” The amaro category is so broad that different amari will serve different purposes. Ryan Wainwright of The Ponte in Los Angeles says, “Sometimes I use the amaro’s flavors to accent a drink and bring out notes of a spirit that I think are really strong. It depends on what your goal is with your drink. I think that this is the place to start.” He continues, “Understand what direction it is going in and let the drink walk with it from there. Go simple, go easy, and don’t fight back—the amaro is going there whether you like it or not. Creating balance and understanding where flavors are hitting is the key to successful amaro drinks.” Brad Thomas Parsons, author of the new book Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas, recommends that bartenders “offer a few key points on amaro overall and the specifics of the one you’re serving.” Offering a flight of amari at the end of a meal is another way to engage customers. Parsons adds, “I always like when a bartender or server drops the bottles with flights, too. It helps for people new to the category to directly associate the brand and label with what they’re drinking.”
As part of its education efforts, Gruppo Campari has created the Amari Club to help bartenders learn more about the traditions and uses of Italian amari. Richard Black, vice president of Marketing, Vodka, White Spirits & Cordials, says, “Bartenders are always seeking knowledge and inspiration to further develop their craft, so we created a platform where they could access exclusive information and experiences. We want to provide a forum where they are able to have dialogue with those who share their passion, a place where they can feel part of a community, and where they can have contact with our master blenders and master herbalists.” Parsons says his Amari Club experience was “such a special opportunity to learn about the history and traditions of these storied brands. Meeting the people who are intimately familiar with the brand is an unforgettable experience.” Follow the Amari Club on Instagram at @amariclub.
Buddy Bench CELEBRATING FUN AND FRIENDSHIP
By Mathew Powers
ahlúa loves to celebrate fun and friendship, never taking life too seriously. On January 26, in Breckenridge, CO, you and your crew can join Kahlúa for après ski, including taking a seat on the Buddy Bench and challenging each other to the Kahlúa Crew Quiz. According to Troy Gorczyca, Kahlúa brand director, those sitting on the Buddy Bench (an interactive Kahlúa ski lift activation) will answer questions to learn more about their friends. He said, “It wouldn’t be a Kahlúa Crew Quiz without some lighthearted humor attached, so we’ll have questions like, ‘Who has gone skiing strictly to post on their Instagram Story?’ and ‘Who is most likely to get injured on a ski trip … while not skiing?’” Your crew can also sip on Kahlúa classics, including White Russians and Mind Erasers, or try something new like the Kahlúa Chili Cardigan or the Kahlúa Cafe
Volcano. Both new cocktails take inspiration from the newly launched Kahlúa Chili Chocolate flavor that includes a hot chili bite. Gorczyca explained, “It’s a little sweet and a little spicy, and it’s delicious with coffee or hot chocolate. The flavors are bold and unexpected, and provide a unique twist on our original rum and coffee liqueur.” If you can’t make it to Breckenridge, consider stocking your home bar with Kahlúa for the winter months. Its versatility lends itself perfectly to an array of warming cocktails. Gorczyca noted, “With its classic and enticing scents of bittersweet coffee bean and roasted chestnut, as well as its multilayered flavors of butter, Kahlúa can add an exciting twist to any cocktail of choice.” Whether you’re skiing or at home, it’s always fun to share cocktails with your crew. Keep your lips warm with this hot cocoa recipe.
Chili Chocolate Hot Lips INGREDIENTS
1 part Kahlúa Chili Chocolate 1 part Absolut Vodka 3-5 mint leaves Soda to taste (optional) PREPARATION
Shake ingredients with ice. Strain into a rocks glass and top with soda.
Patrón en Lalique:
SERIE 2 By Mathew Powers
The limited release of Patrón en Lalique: Serie 2 once again brings together the masters of French crystal and Mexico’s premier tequila distiller. As with the 2015 Serie 1 release, the work of René Lalique (1865-1945) inspired the design of the crystal Patrón en Lalique: Serie 2 decanter, which is meticulously crafted at Lalique glass factory in Wingden sur Moder, France. “We are proud to partner with Patrón again on this second edition. Creating such an exceptional decanter is very challenging and represents countless hours of work due to the finesse of the design,” said Silvio Denz, chairman and CEO of Lalique. Thus, only 299 bottles (750ml) were produced. Each bottle is individually numbered and retails for a suggested price of $7,500: A true collector’s item. Meanwhile, Patrón’s master distiller, Francisco Alcaraz, and his team blended extra añejo tequilas and aged them for an average of more than seven years in the barrel room at the Patrón Hacienda and distillery in Jalisco, Mexico. Tequila from three different types of barrels— American oak, French oak, and Spanish sherry—help create a sublime balance of agave and oak. The tequila pours a bright, crystalline color and provides a sweet aroma. Notes of apple, banana, and pear accompany flavors comprised of vanilla, light agave, raisin, and pecans. One will then enjoy notes of oak, agave, caramel, and fruit at the finish. Ed Brown, president and CEO of Patrón Spirits International, noted, “Both Patrón and Lalique are likeminded in our steadfast dedication and commitment to quality and craftsmanship. It’s what first brought us both together two years ago to create this firstof-its-kind collaboration, and those bonds are just as strong today as we proudly introduce the second release in this groundbreaking series.” À votre santé and salud!
THE CHILLED 100 IS EXPANDING INTO NEW MARKETS IN 2018
Chilled magazine is expanding into new markets in 2018 with The Chilled 100 ambassador program. This high profile group composed of recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer, providing expert advice to their guests. Benefits include educational venues, the opportunity to be a guest editor of Chilled magazine, ongoing visibility in Chilled magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsored trips, as well as the opportunity to serve as a valuable input to Chilled magazine. Chilled magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.
THE CHILLED 100 MARKETS ATLANTA, GA AUSTIN, TX BOSTON, MA CHARLOTTE, NC CHICAGO, IL DALLAS, TX DENVER, CO HOUSTON, TX INDIANAPOLIS, IN
PHOENIX, AZ JACKSONVILLE/ST. AUGUSTINE, FL PITTSBURGH, PA LAS VEGAS, NV PORTLAND, OR LOS ANGELES, CA SAN ANTONIO, TX LOUISVILLE, KY SAN DIEGO, CA MIAMI, FL SAN FRANCISCO, CA NASHVILLE, TN SEATTLE, WA NEW ORLEANS, LA TAMPA/ST. PETERSBURG, FL NEW YORK, NY WASHINGTON, D.C. PHILADELPHIA, PA
For more information on The Chilled 100 and how to join, visit www.chilled100.com or email Chilled 100 National Director, Max Ferro at firstname.lastname@example.org
SHAKING AND STIRRING
TOMMYROTTER NAPA VALLEY HERITAGE CASK STRAIGHT BOURBON WHISKEY
The Napa Valley Heritage Whiskey is part of Tommyrotter’s experimental Masterwork Collection, released annually. This one-time release is comprised of 2,500 bottles. For the final four months of aging, the distilling team handpicked specific French oak barrels that previously housed a 2012 Heritance Cabernet Sauvignon. Best enjoyed neat or on the rocks, Tommyrotter Napa Valley Heritage offers black cherry and plum notes, finishing with caramel and a hint of smoke.
HERITAGE MANHATTAN INGREDIENTS
2 oz. Tommyrotter Napa Valley Heritage Cask Straight Bourbon Whiskey 1 oz. sweet vermouth 2 dashes Angostura bitters Cherry (for garnish) PREPARATION
Stir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry.
KOSKENKORVA VODKA ORIGINAL
STILLHOUSE SPICED CHERRY WHISKEY
Produced in the eponymous village in Western Finland, Koskenkorva has been produced since 1953 from ripe barley grown by local farmers within 120 miles of the village. Continuous distillation produces a smooth, vibrant spirit with pure spring water as its only additive.
This limited edition release uses Stillhouse’s clear corn whiskey as a base. Hints of black cherry, vanilla, and clove add a seasonal twist. As with the brand’s other offerings, this new flavor comes in a clever, brick red can, is easily portable, and is definitely eye-catching.
WINTER OLD FASHIONED
1 ½ oz. Koskenkorva Vodka 1 ½ oz. Caffe Borghetti 2 oz. Kerrygold Irish Cream Cinnamon or nutmeg (optional) PREPARATION
Place ice in a double Old Fashioned glass. Add first two ingredients and stir. Top with Irish cream and a bit of cinnamon or nutmeg.
1 oz. Stillhouse Original Whiskey 1 oz. Stillhouse Spiced Cherry Whiskey ¼ oz. simple syrup 3 dashes Angostura bitters Cherry (for garnish) Orange twist (for garnish) PREPARATION
Build all ingredients in a rocks glass. Add ice and stir. Garnish with a cherry and an orange twist.
EZRA BROOKS BOURBON CREAM
Back for the holiday season and wrapped up in a new package, Ezra Brooks Bourbon Cream offers the rich flavor and creamy mouthfeel that led to its original success. The bottle is a deeper amber tone to reflect the bourbon from which it is made.
HOLIDAY SPIRIT INGREDIENTS
2 oz. Ezra Brooks Bourbon Cream 1 oz. Ezra Brooks 90 Proof Kentucky Straight Bourbon Whiskey 4 oz. hot chocolate Whipped cream (optional) PREPARATION
Combine all ingredients in a heat-safe mug. Top with whipped cream.
CÎROC FRENCH VANILLA VODKA CÎROC French Vanilla’s foundation is a vodka distilled five times from French grapes. The base wine, which comes from grapes specifically selected for CÎROC, is distilled four times in column stills, then distilled a fifth time in a copper pot still. That product is then infused with vanilla and other natural flavors. The result is a rich, creamy vodka reminiscent of vanilla ice cream.
CÎROC FRENCH VANILLA COQUITO INGREDIENTS
1 ½ oz. CÎROC French Vanilla Vodka ½ oz. coconut cream ½ oz. evaporated milk ½ oz. sweetened milk Dash vanilla extract Ground cinnamon Cinnamon stick (for garnish) PREPARATION
3 KILOS GOLD 999.9 VODKA
Hailing from the Netherlands, 3 Kilos is distilled multiple times from European wheat. The imposing, gold, bullionshaped bottle has a patented design that commemorates the 1937 opening of the United States Bullion Depository at Fort Knox. With its luxurious mouthfeel and rich flavor, 3 Kilos strives to be a gold standard in vodka.
1937 COCKTAIL INGREDIENTS
2 oz. 3 Kilos 999.9 Vodka ¾ oz. ginger syrup 1 oz. lemon juice Fresh blackberries Rosemary sprigs PREPARATION
Muddle blackberries and rosemary in a mixing tin. Add remaining ingredients and ice; shake until chilled. Double-strain into a highball glass.
Build in a rocks glass. Fill with ice and stir. Sprinkle with cinnamon and top with cinnamon stick.
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
As a new year begins, here at Chilled we like to take a shot at predicting what practices and products bartenders will lean toward in the upcoming seasons. We’ve seen a few trends come to the forefront and fade, while other practices are only growing stronger and still evolving. Using quality spirits and being mindful of your mixing style, however, are trends we hope stick around for years to come. In this issue we check out indulgent spirits brimming with quality ingredients that are fun to incorporate. We’re talking about aged cognacs, craft brandies, small batch whiskies and liqueurs that are no longer saved for sipping, while ingredients like pears, walnuts, honey and chocolate are adding another dimension to winter cocktails. We reveal how Bacardi’, which has a long history of partnering with musicians and the arts, is celebrating a new generation of artists with their No Commission Program; and how Patrick Monahan of the Grammy award-winning band Train, has developed a new wine label that reminds us that there’s room to grow. In this special edition we’ve assembled not one but two fold-outs; one documents the exploits of Tommy Dewar in his book A Ramble Around the Globe, where he turned everyday drinkers into Scotch whisky drinkers. The other is a tribute to Absolut Vodka’s Open Mic Project and cover girl, Rita Ora, both of whom have teamed up to shape a better tomorrow by fostering cultural exchanges rooted in the idea of acceptance. And we hope this is a trend that takes off and sticks around. Cheers to everyone and that new year of acceptance!
JUPITER By Mathew Powers | Photo by Brendan Walter
Artists love to embark on new creative challenges. For Patrick Monahan of the Grammy award-winning band Train, that means developing a new wine label with acclaimed vintner James Foster.
“It's a little bit of role reversal for me. In the studio, I write the music and stitch it all together, while in the cellar, James—the true winemaking authority—is the artist who ultimately creates our wine and gives life to our artistic vision. So in this setting, I’ve stepped out of my comfort zone in more ways than one, which makes this launch especially rewarding,” said Monahan. Train first worked with Foster to form Save Me, San Francisco Wine Co., named after the band’s successful 2009 album. Lead guitarist Jimmy Stafford noted in a video how that project aimed to bring a piece of San Francisco to the world. However, Monahan’s increasing passion for wine has opened his eyes to the many regions of the globe that serve as a winemaker’s blank canvas: "As a touring artist, I have had a rare opportunity to visit new and exciting places all over the world, and simultaneously, I have also been afforded the added benefit of exploring the wines from the places we go as well. In particular, the wines from Australia and New Zealand really stuck with me. Australia, for the boldly structured Cabernet and New Zealand for hands-down the best Sauvignon Blanc I have ever tasted!” As a result, the Drops of Jupiter wine label includes Cabernet Sauvignon, from the heart of Southeastern Australia’s most prized growing regions; Pinot Noir, from
California’s San Benito AVA on the Central Coast; and Sauvignon Blanc, from the famed Marlborough region of New Zealand. Foster noted, “Drops of Jupiter is the kind of project that reminds me what it is about making wine that I love so much—the possibilities are endless. When Pat suggested the idea of a Cabernet from Australia—a perhaps unconventional place to source Cabernet—we dove in headfirst to the southeastern reaches of Australia, where we discovered some of the most amazing, concentrated fruit we have ever tasted. And the resulting wine is just as rich and expressive as we imagined it would be. I’m equally ecstatic about our Pinot Noir and Sauvignon Blanc, and couldn’t be more pleased to share Drops of Jupiter with the world.” Monahan is proud that this wine delivers the same quality that one might find in a wine two or three times more expensive. “Ultimately, we believe this is an all-occasion wine that appeals to the palates of wine enthusiasts of all levels.” Just as they did with Save Me, San Francisco Wine Co. and several musical projects, proceeds of Drops of Jupiter help support Family House, a nonprofit organization providing temporary housing to families of seriously ill children receiving treatment at the University of California, San Francisco (UCSF) Benioff Children's Hospital. Drops of Jupiter wines are now available in select markets, as well as nationally online through Amazon until the end of the year.
Pat Monahan chats with Chilled TELL US ABOUT THE SONG AND VIDEO, “DRINK UP.” HOW DID THAT IDEA COME ABOUT? Well, crashing a wedding has always been on my bucket list! It was really a matter of calling up a couple guys in my personal network of friends who I think are hilarious, putting them together, and seeing what happens. I have been friends with Marshawn Lynch for a few years and I feel like he’s the most entertaining person I know. I’ve also been friends with George Lopez, Jim Breuer, and Ken Jeong for a while as well. I introduced the idea of bringing them all together, and before I knew it, we were making a video. In fact, Marshawn and George have become friends since that introduction, with George coming out to Oakland for a few Raiders games this season. WHAT’S MORE STRESSFUL: PLAYING CONCERTS AND RELEASING ALBUMS, OR INTRODUCING WINE TO THE WORLD? That’s a good question! Honestly, both are on the same playing field. Anytime you put your name on something and put it out there for the world to judge and critique, there’s going to be a sense of doubt or worry about how people are going to respond. There’s certainly an added pressure in launching something new that I’m not considered an expert in. However, I am humbled and fortunate to have had the opportunity to collaborate with James Foster—a demonstrated and respected winemaker—on Drops of Jupiter, and could not be more proud to finally share the fruits of our labor with the world!
Emperor Liqueurs of
By Mike Gerrard Photos courtesy of Royal Dutch Distillery
When the humble mandarin first arrived in the West from China, it grew well in the Mediterranean climate of Southern Europe. One place in particular was the island of Corsica, where the French emperor Napoléon Bonaparte had been born. The fruit was an expensive luxury back in the early 19th century, and as such was also a symbol of power. No wonder the emperor developed a taste for the mandarin. No ordinary taste, though, as with the help of his personal chemist, Antoine-François de Fourcroy, Bonaparte created a recipe for macerating mandarins in alcohol and then blending the distillate with the finest cognac. There was no record of the exact recipe, but in 1892 a Belgian chemist and distiller named Louis Schmidt recreated the drink and bottled it for sale for the first time, and Mandarine Napoléon was born. Ever since then, it has been enjoyed neat, on the rocks, or for adding a touch of class to a standard Margarita. The Napoléon Margarita replaces the orange liqueur ingredient with its unique blend of mandarins and cognac, which takes the Margarita to another level.
125-year-old Grande Fine Champagne Cognac. Not surprisingly, it proved quite a challenge to find a top cognac from 1892, but one was eventually tracked down. Only 125 bottles of the XO Gold have been produced, each one definitely a collector’s item. The tearshaped bottle would normally glow from the golden
Only 125 bottles of the XO Gold have been produced, each one definitely a collector’s item.
color of the liqueur, but the limited edition glows with real gold. Each bottle has been painstakingly covered with 24-carat gold by a goldsmith from a small hamlet in the south of the Netherlands.
Still distilled in Belgium at the Biercée Distillery, Mandarine Napoléon has been part of the De Kuyper Royal Distillers portfolio since 2009. De Kuyper has quite a pedigree of its own, as this independent Dutch distillery dates back to 1695 and today is in the hands of the 11th generation of the same family.
Walnut wood has been used to make a special presentation box, exclusively designed to hold the bottle, and the limited edition Mandarine Napoléon naturally sells at a price of €1892. It’s recommended that buyers savor this one neat, although it should make one heck of a Margarita!
Mandarine Napoléon has been celebrating its 125th anniversary in suitably imperial style. A unique limited edition Mandarine Napoléon XO Gold has been created, using mandarins from Sicily and a
If you would like to order one of the 125 bottles of limited edition Mandarine Napoléon XO Gold, simply send an email to: email@example.com.
THE ORIGINAL NAPOLÉON MARGARITA INGREDIENTS
1 oz. Mandarine Napoléon 2 oz. 100% agave tequila 1 oz. fresh lime juice 1 barspoon agave syrup PREPARATION
Add all ingredients into a shaker with ice; shake and double strain into chilled rocks glass.
s st ti Ar of on ti ra ne Ge w Ne a es at br le Ce BA CA RD Í ru m
e m o H a g n i t a Cre s t r A e h t r o f By Mathew Powers
IN AN ERA DOMINATED BY TECHNOLOGY,
support for the cultivation of a new generation of artists is waning. With the increasing democratization of information, music, theater, and film, there is no better time to do the same for art. Together with BACARDÍ, Bronx native Swizz Beatz an artist, art collector, Grammy award-winning music producer and global chief creative for culture at BACARDÍ created the revolutionary movement - No Commission. A philanthropic art movement that forges a direct link between the artists and the patrons - the
Bacardi, the same family that once found haven in the United States after fleeing Communist-controlled Cuba, has been passionately supporting artists since the 1900s and today giving artists a home within our modern, digital world. Coupled with Swizz Beatz’s views, No Commission is simple: “We wanted to take No Commission around the world!” Indeed, after stops in Miami and the Bronx, No Commission traveled to London last winter, Shanghai this past spring, and Berlin this past summer. The vibrant atmosphere associated with No Commission differs from the typical setting found in art museums. No Commission includes inventive mixology from BACARDÍ, energetic music from top performers like A$AP Rocky, Major Lazer, Alicia Keys, Cardi B, Wiz Khalifa, Pusha T, and more; as well as providing cutting edge artists free exhibition space, with 100% of each piece of artwork sold going directly to the artists. In fact, past events held globally have netted over $3 million in sales for the artists.
No Commission platform exemplifies the relationship between BACARDÍ and the world of art, as expressed by its slogan, “By the artists. For the artists. For the people. 100% of profits direct to artist.”
No Commission features painters and photographers, alongside artists who utilize innovative technology to push the boundaries of art. Simply put, it’s an outside-the-box type of art experience, serving as a veritable playground for a diverse collection of visual and contemporary artists. CHILLEDMAGAZINE.COM
RECIPES BAR CONSULTANT AND FOOD STYLIST IGOR ZUKOWIEC OFFERS A DUAL EXPERIENCE OF TRENDY HORS D’ OEUVRES AND HIGH-END MIXOLOGY WITH HIS UNIQUE, NYC-BASED ALCHEMIQ CATERING CONCEPT. Photos by Filip Wolak
GRAPEFRUIT + FIRE Makes two cocktails
INGREDIENTS 3 oz. rum 1 ⁄2 oz. maraschino liqueur 1 1⁄2 oz. lime juice 4 oz. champagne 1 ⁄2 grapefruit 6 bar spoons of brown sugar
PREPARATION Remove the whole peel from grapefruit meat using a bar spoon. Flip the peel inside out and squeeze in to let the grapefruit oils out. Pour sugar in and infuse with the oils by rubbing it against the peel. Caramelize the sugar inside the peel using a torch or an atomizer with over-proof rum. Cut the whole peel in half and insert into a shaker tin. Add remaining ingredients, except the champagne. Stir until sugar dissolves; add ice and shake. Strain through a fine strainer into two highball glasses filled with cracked ice. Top with champagne.
SPHERES ALCHEMIQ Catering offers a variety of molecular techniques including spheres. Those spheres are liquid inside and pop when you bite them. Options include flavors like maraschino (pictured), truffle balsamic, strawberry, passion fruit, lychee, and more.
WILD ORANGE MIMOSA WITH BUTTERFLY PEA FLOWER
100% natural color-changing Mimosa INGREDIENTS 5 oz. champagne 5-6 drops Alice & The Magician Wild Orange Elixir 3-4 full squeezes b’Lure Butterfly Pea Extract 1 ⁄2 oz. lemon juice
PREPARATION Make sure all ingredients are chilled. Combine champagne, wild orange elixir, and b’Lure in a glass. When you add lemon juice as the last ingredient the cocktail will change its color to purple.
HIBISCUS TEQUILA SUNRISE INGREDIENTS 2 oz. silver tequila 1/2 oz. Spiced hibiscus syrup* 3/4 oz. lime juice 1 oz. pineapple juice Wild Hibiscus Company Marinated Hibiscus Flower (for garnish)
PREPARATION In a shaker combine tequila with hibiscus syrup and lime juice. Add ice and shake. Strain to a highball glass filled with fresh ice. Top with pineapple juice. *Hibiscus syrup: Bring one quart of water to boil and add one cup of dried hibiscus. Let steep for 10 min. Remove the hibiscus and add 2 quarts of sugar, one cinnamon stick, one star anise and a few ginger slices. Stir it, cover it and bring it to boil. Immediately remove from heat and let cool. Strain at room temperature.
Temple Bar Cambridge Hot Spot for Crafty Cocktails and Chic Cuisine By Bryen Dunn | Photos by Connie Miller and Nina Gallant
estled between Harvard and Porter Squares in Cambridge, Mass., Temple Bar is a casually sophisticated neighborhood bistro offering modern American cuisine that’s seasonally focused with New England flavors. Opened in April 1998, Temple Bar is named after the bustling Dublin neighborhood, which is noted as that city’s cultural hub with a thriving nightlife scene. The Grafton Group brothers, Patrick and Peter Lee, wanted to stay within the area, but stepped outside of Harvard Square to explore something close, yet slightly different than other nearby establishments. Temple Bar strives on providing guests with a memorable experience, with each staff member taking notes and highlighting what customers like to ensure their next experience is just as good. Being able to personally chat with customers is important to the group. The comfy dining booths are the perfect setting for experiencing the dishes of executive chef Richmond Edes, who serves up his own flavorful takes on creative New American fare. He comes from a fine dining background, and he makes a strong effort to give his guests a similar, yet accessible experience each visit. Edes prepares as much food as he can by hand, often butchering whole pigs in-house just to serve a specific dish a certain way, which adds a personal touch to most menu items. He’s constantly experimenting with ingredients in an effort to bring customers seasonal, fresh foods, and always has some variation of a pork dish on the menu. His current staple is the heritage pork (with sweet potato, miso, lacinato kale, and black BBQ), and he recently added tasty burrata (with mulefoot lardo, cashews, fig mostarda).To cap the meal off, the dark chocolate pudding (with salted caramel, brioche, and citrus) is a must-try.
Temple Bar is commonly frequented by Cambridge locals, grad school students, and industry folks who tend to make their way over later in the evening to hang out at the stylish copper bar that’s accented by the exposed brick, accented lighting, and oversized mirrors. The bar prides itself on offering guests a variety of local brews and spirits, including Bully Boy Distillers, Narragansett, and Jack’s Abby, among others. Popular wines by the glass include California’s Freakshow Cabernet Sauvignon, and by the bottle, Oregon’s Elk Cove Pinot Noir. The handcrafted, specialty cocktail menu was created with the idea of offering customers what they want, while still being a little creative. Bar manager Jenn Harvey strives to complement a variety of palates, while still remaining original. She stated that the Object Old Fashioned (rye whiskey, muscovado sugar, orange oil, and Angostura ice sphere) has been on the menu for a long time and is still one of the more popular drinks. Temple Bar was also one of the first spots in the area to offer barrel-aged cocktails. Other cocktails Harvey recommended are the seasonal Warm Wind Blowing (VS Cognac, Becherovka, Angostura biters, pumpkin), Pagan Poetry (gin, pomegranate, liquor rose tea, lemon, egg white), and Golden Afternoon (Ketel One Citroen, Genepy, honey, and chamomile tea, served hot). While any night here is a welcome respite from the daily grind, Temple Bar also hosts numerous events throughout the year, including everything from industry nights to special Thanksgiving and holiday season dinners. Check the website for the latest menu offerings and special events. CHILLEDMAGAZINE.COM
JULIE STEWART- BINKS Photo by Bobby Quillard ESPN’S TALENTED AND VERSATILE SIDELINE REPORTER, ANCHOR, AND STUDIO HOST JULIE STEWART-BINKS
I cover Major League Soccer, and I just finished sideline reporting for some college football games.
My grandpa had a home bar, and I always remember as a kid just how special it was to him. Of course, kids weren’t allowed near it, but it was stocked with scotch, whiskey, and really any and all liquor you could imagine. It was personalized with golf memorabilia and Stewart family Scottish heirlooms. It was unique and his own. If I had the space in my tiny L.A. apartment, I would like something that was personalized to what I liked, but welcoming enough to be able to host all different tastes.
I’ll usually get a Moscow Mule or Whiskey Sour (with egg white). I prefer white wine, usually sauvignon blanc or pinot grigio, and you can’t forget rosé. When trying to cut down on sugar, I’ll just have a vodka soda.
I like to do movie nights, have picnics in the park, and go to concerts or baseball games, and I’m always up for wine with friends.
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