CHILLED e i m a J Foxx RAISE YOUR SPIRITS
goes OFF SCRIPT
GREY GOOSE VODKA
BARTENDERS SPILL THE SECRETS toCREATIVE COCKTAILING
COCKTAILS from AROUND THE GLOBE AMERICAN MADE
A S U M M E R DAY DOESNâ€™ T END WHEN THE SUN G O E S D O W N.
SIP RESPONSIBLY. Â©2018. GREY GOOSE, THE GEESE DEVICE AND TRADE DRESS ARE TRADEMARKS IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA - 40% ALC. BY VOL. DISTILLED FROM FRENCH WHEAT.
Memorable cocktails are not only made of Spirits, Sherry or Vermouth, but also dedication, imagination, witty concepts, passion and originality.
VOLUME 11 - ISSUE 3
Tales of the Cocktail 2018 A New Look
Grey Goose and Jamie Foxx go OFF SCRIPT
The American Way
The Proof is in the Pour
Ask A Bartender
The Chilled 100 Ambassadors Spill Their Secrets
Flavor Versus Taste
The Perfect PurÃ©e of Napa Valley
Chilling With Chilcanos A Celebration of Pisco
Must Attend Event of the Season
The California Cocktail Competition with Trumer Pils
Revel Cafe and Bar New Orleans
ONE RYE. TWO ESTATES. TWO DISTINCT VODKAS.
LAKE BARTĘŻEK Lake Bartężek is delicate and crisp, made from Dankowskie Diamond rye cultivated near the glacial lakes of Northern Poland.
Taste influence of terroir. ONEthe RYE. TWO ESTATES.
Smogóry Forest is bold and savory, made from Dankowskie Diamond rye cultivated in the vast forests of Western Poland.
BELVEDERE IS A QUALITY CHOICE. DRINKING RESPONSIBLY IS TOO. BELVEDERE VODKA, 40% ALC./VOL. 100% NEUTRAL SPIRITS DISTILLED FROM RYE GRAIN ©2018 IMPORTED BY MOËT HENNESSY USA, INC., NEW YORK, NY
Learn more at BelvedereVodka.com #TasteTheRye
COCKTAIL COMPETITION Trumer Pils is brewed fresh daily in Berkeley,
be judged on taste, balance, look, creativity,
California. Our centuries old recipe mixing
and how they capture the spirit of California.
four ingredients; water, malt, yeast, and hops,
Be it the sunny south or the crisp north.
makes an extraordinarily refined craft pilsner that’s the most awarded in the world. One taste
The competition starts June 11th, 2018.
and you’ll be amazed by its refreshing balance.
Deadline for entries is August 24th, 2018.
You’ll also be struck by how versatile it can be
Entrants simply enter at chilledmagazine.com/
when paired with food or in the creation of
trumerpils then post a photo of their entry
remarkable beer cocktails.
to Instagram tagging @trumerpilsusa and include a full list of ingredients and measures.
That’s why we’re announcing the Trumer Pils California Fresh Cocktail Competition.
The top ten recipes will be announced the
It’s your chance to create a beer cocktail
week of August 27th, 2018 in Berkeley,
inspired by fresh Trumer Pils and the bounty
California. One Grand Prize Winner will be
of California. Each entry must include one
chosen on August 31st, 2018 and awarded a
pour of Trumer Pils and no more than five
cash prize of $5,000.
ingredients (excluding garnish). Entries will
You could win $5,000 from Trumer Pils. Visit chilledmagazine.com/trumerpils to enter your recipe. Competition dates: June 27th - August 24th, 2018. For a full list of entry guidelines, rules and regulations visit www.chilledmagazine.com/trumerpils. PLEASE ENJOY RESPONSIBLY. BOTTLED AT TRUMER BREWERY BERKELEY, CA ©2018
VOLUME 11 - ISSUE 3
14 A Message from Earlecia Richelle
16 Cool Products - Stuff You Need to Know About 18 Cool Bottles - Cool Collaborations 20 How to Throw a Cocktail
24 Bartender Submission - Paulina Konja 26 Bartender Submission - Eric Hobbie 28 Brand Ambassador Profile - Jeremy Koeninger, Stillhouse Spirits Co. 30 Mixologist Profile - Joy Daniel 32 Distillery Profile - Glen Moray 34 Chilled 100 Ambassador - Alex Fletcher 38 Brand Spotlight - Heaven’s Door Whiskey, Bob Dylan 42 Bar Profile - The Whiskey Library 44 Competition Winner - Eric van Beek, Bacardi Legacy Global Winner 46 Competition - Patrón Perfectionists 48 Bar Profile - Five Bars from Across the Globe
56 Drink In History - The Sazerac 58 Food Know How - Bee Pollen 74 Crafting Cocktails - Manhattan Month with Wendy Hodges 76 Tricks of the Trade - Ann-Marie Verdi, Beverage Director 78 Classic Riff - The Traveling “Old Fashioned” Suitcase 80 Anatomy of the Bottle - La Caravedo Pisco 82 Spotlight Launch - Vermut, House of Lustau
Mix It Up
22 Behind the Healthy Mixer Bar 40 Celebrity Sips - Fear the Walking Dead 54 Buzzworthy - Frappachata Mocha Iced Coffee 86 Shaking & Stirring - Launches 112 Last Call - Chillin’ With Martin Kove
26 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615. CHILLED VOLUME 11 ISSUE 3 JUN/JUL 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.
Thank you! Thanks for all your help in growing my American Vodka. Could you please put my favorite cocktail on your menu? Thanks!
Tito’s All-Time Favorite This is our man Tito’s signature spin on a classic “Vodka Soda,” and it’s become a company staple. The orange adds a bit of sweetness, the lime adds a bit of tartness, and mixed together it tastes fresh and clean.
VOLUME 11 - ISSUE 3 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Angie Packer, Alyssa Walker, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike 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 Annie Borgerding, Earlecia Richelle, Tyler Zielinski, Will Peet, Rashaun Hall, Jordan Hughes, Richard Thomas, Camille Severino, Jose Martinez, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Jake Chessum Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. HOW TO REACH US 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 11 - Issue 3 ©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 11 - ISSUE 4
Photo by Doron Guild
GUEST EDITOR EARLECIA RICHELLE
My brain freezes when people ask what I do for a living. I could describe myself as a bartender-turned-brand ambassador. But really, I’m a caretaker and educator, the party starter, a consoler, the host, even a confidant. Yes, I will also make you a pretty invigorating vodka soda. You know, the kind that not only quenches your thirst, but soothes your soul. Our work teeters between balancing flavors and deepening human connections. We’re tasked with giving form to liquid and fostering spaces that support social exchange for a multitude of people. Those of us who make this a career are special—a detail-oriented subculture with keen palates and a long list of transferable skills from our past lives. So it makes perfect sense that we would travel from near and far in the dead of a soupy New Orleans summer in the name of cocktails. To the outside world, Tales of the Cocktail is a weeklong escapade of parties overflowing with libations, tasting rooms, and a few cocktalianled seminars sprinkled in for good measure. To the inside world, it’s something else: A chance to reconnect with peers and almost friends of yore. For most of us, it’s revival of sorts … from Erin Rose’s soothing frozen Irish coffee to the energy that illuminates the Hotel Monteleone lobby, with faces of friends we get to see just once a year. Tales is where the best seat at the bar is outside The Alibli at 3 a.m. amid the spillover. By Sunday, paradise is found along the edge of the Bywater at an unassuming wine shop, which opens into a lush moveable feast. At Bacchanal, you’ll notice this atmospheric shift. I think it’s the result of communing with the people who truly understand what we offer to the world around us. As you’ll find perusing the pages of this issue of CHILLED, Tales of the Cocktail is far more than a conference—it’s a community. And for many of us, it’s the place where we’ll up our own glass. So here’s to another year of full glasses shared among us all. Santé!
lle Earlecia Riche
Beverage expert Earlecia Richelle knows that each cocktail she crafts is a unique opportunity to tell a story, and she has developed a distinct style of creative expression. She earned a reputation for pushing boundaries while working as beverage director for Upper West Side NYLO Hotel, and her recipes have earned her national attention. Now, as the Grey Goose ambassador, she leads education and advocacy programming and enjoys producing projects that empower women of color.
STUFF YOU NEED TO KNOW ABOUT TRAVERSE CITY WHISKEY PREMIUM COCKTAIL CHERRIES
The popularity of Traverse City Whiskey Company’s American Cherry Edition Whiskey inspired the company to launch its own line of cocktail cherries, one of the few that features cherries grown and bottled in the United States The fruit—Northern Michigan Balaton Cherries—is harvested locally. After being boiled in syrup, the cherries are bottled and topped with a natural cherry syrup base that’s been boiled with Traverse City Whiskey (the alcohol burns off). The cherries have a shelf life of two years. tcwhiskey.com
Cocktail Artist’s goal is to provide premium yet affordable cocktail mixes and bar ingredients. The company has approached 15 award-winning mixologists to collaborate on products aimed at the home enthusiast. The offerings, which use no high fructose corn syrup, include everything from Sweet & Sour to Manhattan to Piña Colada mixes. Each bottle features the face of the bartender who inspired it, and Cocktail Artist’s website includes recipes from said bartender. cocktail-artist.com
BUSHMILLS X LOWDEN BLACK BUSH EDITION
Bushmills Irish whiskey (the oldest licensed distillery in Ireland) and Lowden (one of the world’s finest acoustic guitar manufacturers) have joined up to create the first guitar using pot still copper from The Old Bushmills Distillery. bushmills.com
Ellis Adams Group has partnered with Arc Cardinal’s brand, Arcoroc, to produce a new barware collection. Chris Adams, principal and founder of Ellis Adams Group, focused on creating designs that blend craft and longevity, both important elements for the hospitality industry. Named the Mix Collection, the barware complements Arcoroc’s glassware collection. cardinalfoodservice.com
ORIGINALLY CREATED IN 1766 BY FRANCE’S FIRST FEMALE MASTER LIQUORIST: MARIE BRIZARD
The iconic cordial French brand, creator of the first orange liqueur
COLLINS 1 1/2 oz. Sobieski Estate Vodka 1 oz. Marie Brizard Elderflower Liqueur 2/3 oz. Fresh Lime Juice 1 2/3 oz. Tonic Water
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COOL COLLABORATIONS ABSOLUT AMERICA AND KAB
Absolut’s newest limited edition bottle, Absolut America, celebrates Absolut’s 40 years in the United States. The company has teamed up with Keep America Beautiful (KAB), a group that inspires and educates people to take action toward improving their communities. For every photo shared on social media with the hashtag #AbsolutAmerica, Absolut will donate $1 to KAB.
1800 TEQUILA AND ESSENTIAL ARTISTS SERIES Visual artist Shantell Martin has been tapped as the ninth artist in the Essential 1800 Artists Series. Martin will contribute six bottle designs featuring her iconic black-and-white compositions. Prior artists include Keith Haring, Jean-Michel Basquiat, and Enoc Perez. Each bottle holds doubledistilled, 100% blue agave silver tequila.
STOLICHNAYA VODKA AND HARVEY MILK
Continuing its support of LGBTQ rights, Stolichnaya has released a limited edition bottle in tribute to San Francisco activist Harvey Milk. As one of the country’s first openly gay politicians, Milk was shot and killed by a conservative rival. The bottle was released on May 22, known as Harvey Milk Day. A portion of the proceeds will be donated to the Harvey Milk Foundation.
VIEVITÉ ZAC POSEN AND CÔTES DE PROVENCE ROSÉ WINE
Oenophiles and fashionistas, rejoice: Zac Posen has teamed up with VieVité rosé wines to design an exclusive bottle. Posen’s signature color, midnight palm green, graces a curved palm pattern highlighted by gleaming rose inlay. VieVité hails from Provence, a paradise that Posen captures in his luxurious bottle design.
*Cigar & Spirits Magazine February 2018 Issue
PLEASE DRINK RESPONSIBLY NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2018 Imported by NOLET’S US Distribution, Aliso Viejo, CA.
**June 2018 Issue
CRAFTED WITH OVER 325 YEARS O F N O L E T FA M I LY E X P E R I E N C E D I S C OV E R M O R E AT N O L E T S G I N .C O M
HOW TO THROW A COCKTAIL By Tyler Zielinski Photos by Justin Sisson
Throwing is the act of straining the mix of a cocktail from one tin to another via a long pour, where the mix is suspended in air for a brief moment before hitting the bottom of the opposing tin. This adds oxygen to the mix, which releases aromatics of certain ingredients that may not have been present before, as well as shapes the texture and body of the cocktail. Throwing dates as far back as 1848, as David Wondrich in his book Imbibe! reports the act of “…pulling long ribbons of julep out of a tin cup.” Miguel Boadas of Havana, Cuba, later brought the technique to prominence and also made it popular in Spain. Will Peet, assistant bar director of The Aviary NYC, champions this historic technique by featuring cocktails on his menu that incorporate throwing, as he values its role in mixology. He states, “Throwing is a tight way of controlling dilution. [When throwing], you can watch it [the cocktail] in real-time, expanding. The throws get longer, you can track it. And taste. It’s aeration without agitation, which will lead to a mostly clear cocktail.” After mastering other mixing techniques, Peet encourages playing with “throwing” to better understand its effect on cocktails.
CHOOSE YOUR COCKTAIL. Pick a cocktail that you are relatively familiar with, meaning you understand the weight, texture, flavor profile, and appearance. If you throw a cocktail that you are not familiar with, you may not see the difference in these characteristics after throwing. Once you choose your cocktail, set your tins side by side, mix all of the ingredients inside one of your tins and add ice. Now that your mix is ready to get thrown, it is time to focus on technique.
“POUR RIBBONS.” Take your strainer (an antique Hawthorne strainer works best, but any will suffice) and place it over the tin containing the mix. Make sure the front of the strainer is pointing at the opposing tin. Pick up both tins and, starting with them close together in front of you, begin straining the mix into the empty tin. “Start high, end low,” says Peet. “Never try and pull your pouring tin higher. You’ll lose the linear stream of liquid. Booze falls straight down, if not given any sort of forward inertia. Plan where the liquid in your tin will land and meet it there.”
REPEAT, STRAIN, AND SIP. After you have thrown your mix into the empty tin, pour the mix back into the straining tin and repeat this process until you achieve the desired dilution. This may take as many as 10-15 throws, depending on your cocktail’s ABV. The boozier the cocktail, the longer it takes to reach the ideal level of dilution. ”Pour with confidence,” advises Peet.“ Once you start the pour, keep going. If you hesitate, or stutter, you’ll lose the linear stream.” When your mix begins to chill and expand, give it a quick taste to check how many more time the cocktail needs to be thrown.
WILL PEET Will Peet is the assistant Bar Director at the experiential cocktail bar, The Aviary NYC at the Mandarin Hotel, New York. A native of the New York City area, Peet is an established bartender having worked within countless programs in NYC including one of the World’s Best Bars, the award-winning, The NoMad, where he maintained a leadership role for three years. He can be found carrying on and teaching the legacy technique of throwing cocktails no matter where he is tending bar.
SUPPORT SQUAD INGREDIENTS
1 1⁄2 oz. Magdalena Rum 1 ⁄2 oz. Krogstadt Aquavit 1 ⁄2 oz. Carpano Bianco 1 ⁄2 oz. Alvear Pale Cream Sherry 1 ⁄4 oz. simple syrup (1:1) 1 ⁄2 oz. fennel honey (2:1) 1 dash Regan’s Orange bitters 2 Concord grape ice cubes PREPARATION
Combine ingredients; throw mixture between two tins. Serve over Concord grape Ice (2 cubes).
PRO TIP Hold On Tightly. Hold the receiving tin tightly, especially in the later stages of the throw. The full volume of the drink will become heavier. Be ready for the last throws to be almost double the volume of the starting liquid (depending on the cocktail, of course).
TIP Do not throw anything with egg white or cream. These are ingredients that need a significant amount of kinetic energy to blend.
MIX IT UP
BEHIND THE BAR
BEHIND THE HEALTHY
Mix e r BAR
WILD TONIC JUN KOMBUCHA
Kombucha is all the rage these days, and Wild Tonic has joined the trend with its gluten-free craft beverage brewed with organic fruit, herbs, and botanicals. Sweetened with honey instead of sugar, Wild Tonic comes in nonalcoholic and 5.6% ABV versions.
UP MOUNTAIN SWITCHEL
Roots, fruit, and sap—this basic combination traces its roots back to the early days of American settlement. Raw, organic apple cider, fresh ginger root, water and organic, pure Grade A maple syrup are the only ingredients you’ll find in Up Mountain Switchel. That simple recipe produces a drink that can ease inflammation and boost your electrolyte balance.
KYLA HARD KOMBUCHA
Full Sail Brewing Company’s master brewers have joined forces with a PhD and a yeast expert to create a shelf-stable, non-pasteurized hard kombucha. Fermented at 4.5% ABV, KYLA’s brew is brewed from a live culture known as a SCOBY (symbiotic culture of bacteria and yeast) of live cultures and is only 100 calories. KYLA can be used in cocktails or can be enjoyed right out of the bottle like a better-for-you brew.
ANGOSTURA LEMON, LIME AND BITTERS
Discover the health benefits of bitters, an ancient remedy to ease digestion, regulate appetite and build vitality. Premium mixer, Angostura Lemon, Lime and Bitters is a one-of-a-kind combination of sweet citrus and Angostura Aromatic Bitters.
T RY A R E F R E S H I N G
1 oz B채renj채ger Honey Liqueur 1.5 oz Mezan XO Rum 0.5 oz Lime Juice Club Soda Mint Leaves & Lime Muddle 4 mint leaves and Barenjager Honey Liqueur in a tall glass. Add crushed ice, Mezan XO Rum & lime juice. Stir, top with club soda & garnish with a mint sprig & lime.
D R IN K R E S PO N S IB LY .
B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Kettner Exchange, San Diego Headshot courtesy Kettner Exchange Cocktail image by Kelley Kielty Keep it simple and use fresh ingredients: This is Paulina Konja’s advice for making drinks. Her philosophy comes in particularly handy at the high-volume San Diego bar Kettner Exchange, where she is bar manager. Konja’s interest in the bar world began when she was a server at Craft & Commerce. “I watched bartenders create cocktails on a whim based on the preferred flavor profiles of the guest, and was really impressed by how fast they were able to do it.” At Kettner Exchange, Konja ensures that her bar staff balances cocktail craft with quality service and a strong sense of hospitality. She draws on her own bar education, which she gleaned from Steven Tuttle, the beverage manager for the group that owns Kettner Exchange, The Grass Skirt, and other San Diego restaurants. Tuttle taught her the core elements of working behind the stick, from balancing drinks to developing creativity with her own cocktail recipes. In creating new drinks, Konja employs a clear process and often experiments with off-thecuff ideas. “Sometimes I create based on moments of inspiration,” she says, “and other times I will choose a spirit, style of cocktail, flavor, or ingredient and experiment. There’s always a lot of trial and error involved either way.” One of her favorite techniques is for the French 75, which combines gin, lemon juice, and sugar and then Konja tops it with bubbly. Her method of adding the bubbles to the shaker and straining directly into the champagne glass prevents overflow. The French 75 is only one example of Konja’s appreciation for the classics. Her drinks in general sum up her philosophy and view of where cocktail culture is going. “When San Diego’s cocktail scene took off cocktails being served were elaborate and intimidating to most people,” she recalls. “I think we’re going to see a return to classic cocktails, with a modern twist.”
PAPER ROSE INGREDIENTS
¾ oz. Seven Caves x Kettner Exchange Signature Spring Gin ¾ oz. Amaro Montenegro ¾ oz. Aperol ¾ oz. lemon PREPARATION
Shake, strain over fresh ice in an Old Fashioned glass. Garnish with lemon half wheel and bachelor button flower.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Camden Cocktail Lounge Las Vegas, NV Photos by Anthony Mair
Eric Hobbie has been bartending since the tender age of 16, working in different New York familyowned restaurants, but he got his first true craft experience working at the Michelin-starred Restaurant Charlie at the Palazzo in Las Vegas. With access to an array of ingredients, he was able to extend his imagination to create cocktails that were true sensations in a glass. After two years at Restaurant Charlie, Hobbie received his first piece of publicity and recognition creating unique infusions and working hand in hand with a local forager at the time. “A food blogger wrote about a cocktail I had on the menu called the ‘The Green Monk,’ made from Hendrick’s Gin, Meyer lemon juice, cucumber, basil, and yellow chartreuse,” he recalled. “My mom was proud—I think it was on her fridge for two years.” From there, Hobbie met his long-time mentor, sommelier Pascal Bolduc, who influenced his future cocktail creations. “He taught me how to view a cocktail from a different light, on a molecular level,” said Hobbie. “I owe him tremendously for taking his time with me and handing down his knowledge.” This summer Hobbie will be heading up the bar at Camden Cocktail Lounge at the Palms Casino Resort in Vegas, with the intention of executing a program unlike anything else. “Camden Cocktail Lounge will be offering craft libations with a twist,” he noted. “We’re really going to be honing in on the senses. We want to serve cocktails that you’ll want to touch and are visually stimulating.” Hobbie learned a long time ago to have fun when creating new cocktails, and that’s exactly what he’ll be doing for Clique Hospitality, the company that owns Camden Cocktail Lounge. The company was looking for a bartender to create over-the-top destination cocktails. “My favorite ingredient I’m working with currently is edible pictures,” Hobbie said. “It’ll make Camden the only cocktail lounge in Vegas where you can get your own picture in your cocktail!” He continued, “When guests step into Camden, they become family. We want you to become a part of our culture. We want you to tell your experiences to your friends and family. We want you to leave with a story.”
THE WHITE TIGER INGREDIENTS
1 ½ oz. Casamigos Blanco ¾ oz. St-Germain ¾ oz. lemon juice ¼ oz. sugar tincture 1 oz. egg white Activated charcoal Islay perfume (for garnish) PREPARATION
Combine ingredients in a tin with ice; shake and strain into small tin. Dry shake into a classic coupe; garnish with 3 sprays of activated charcoal Islay perfume.
GO BANANAS. BANANA DAIQUIRI .75 oz. Giffard Banane du BrĂŠsil 1.75 oz. Rum-Bar Gold .25 oz. Rum-Bar White Overproof .75 oz. Fresh lime juice .25 oz. Simple syrup Combine all ingredients in a shaker with ice. Shake vigorously and double strain into a coupe glass. No garnish necessary. @GiffardUSA | #gobananas | giffardusa.com | backbarproject.com
BRAND AMBASSADOR PROFILE
was exposed to other spirits and, over time, I found myself happily immersed in the whiskey world.” Koeninger’s role as brand ambassador has evolved over the past two years, moving from sales and distribution to activating events and collaborating with bartenders. “I love working with other bartenders in the market to come up with crazy cocktails,” he notes. “There’s a sushi restaurant here in Dallas that’s using our Peach Tea Whiskey with matcha, and it’s incredible. It’s a versatile spirit.”
Stillhouse Spirits Co. By Michael Tulipan | Photo by Sjkoo Photography
Dallas-based Jeremy Koeninger joined the Stillhouse Spirits Co. team as brand ambassador two years ago, when the company expanded into his market. Before that, he had been working on the Dallas scene for seven years and was blown away by the quality of Stillhouse’s products. “It was always hammered into our heads that flavored spirits are not good—that they are too sweet, too viscous, and not natural,”
Koeninger says. “However, Stillhouse has changed the game with its portfolio of clear and mixable all-natural, gluten-free whiskeys.” Koeninger grew up in a Southern Baptist household and didn’t drink until he was 21. After starting off drinking vodka and Red Bulls, he soon gained an appreciation for better spirits. “Thankfully, my palate slowly changed the more I
Stillhouse is well known for their innovative award-winning spirits and portable, one-of-a-kind unbreakable stainless steel cans. The Stillhouse Whiskey portfolio includes Original, Spiced Cherry, Apple Crisp, Peach Tea, Mint Chip and Coconut. Recently, the company launched Stillhouse Black Bourbon, the first bourbon ever to be rested and mellowed in roasted small-batch coffee beans. Stillhouse’s whiskeys allow bartenders to invent new drinks or add a twist to classics. “My personal favorite is making a Stillhouse Painkiller with our coconut whiskey,” Koeninger says. “When I tell people that they’re drinking whiskey and that it’s coconut whiskey ... jaws instantly drop to the ground.”
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
In Search of the next big trend with Joy Daniel By Rashaun Hall | Photos Courtesy of Calle Dão
JOY DANIEL, THE WOMAN BEHIND CALLE DÃO’S STRIKING CUBAN-ASIAN FUSION COCKTAILS IN NEW YORK CITY FIRMLY PLANTS HERSELF ON ONE SIDE OF THE BARTENDER VERSUS MIXOLOGIST DEBATE. “I love to infuse,” says Daniel, whose first infusion was a jalapeno tequila. “You can turn a simple drink into a phenomenal one with an infusion.”
“I always try to figure out what I can do to improve drink lists,” says Daniel. “What can I do to take it to another level? I am always analyzing drinks. That’s how I became a mixologist.”
“Mint is in every drink right now, so I like to use other herbs instead like shiso, which is Japanese, or kinh gioi, a Vietnamese lemon mint,” she adds. “All of these herbs have their own distinct flavors that give you a great taste on your palate and bring the drinks to life.”
For the past 15 years, the Trinidadian native has worked at a host of New York City restaurants and clubs, including 60 Thompson Street, 230 Fifth Avenue, and Favela Cubana. At each location, Daniel drew inspiration from the venue. “First, I’ve got to figure out the restaurant and menu that the cocktail will be served in,” she says. “I like to use stuff from the kitchen because it has to complement the food.”
Whether you like your cocktails with infusions or not, Daniel is just looking for ways to be more creative in the industry.
She is taking that love of combining cocktails, food, and infusions one step further with the launch of her Joy Infusions Bar Events & Consulting, which will work with other restaurants, hotels, and private events to create infusionbased cocktails and syrups.
“Sometimes you go to a nice restaurant and the cocktail menu is so boring,” she laments. “I feel like some restaurants are years behind and need help. Foodie culture is everywhere, but people aren’t talking about cocktails as much as they should. Cocktails deserve to be the next big trend.”
CALLE DÃO MOJITO INGREDIENTS
2 oz. Plantation Rum 1 oz. Barrow’s Intense Ginger Liqueur 1 oz. lemongrass syrup 1 oz. fresh lime juice 2 shiso leaves Sparkling sake (to top) Sugar cane stick (for garnish)
In a mixing glass, muddle shiso leaves and lemongrass syrup. Add rum, ginger liqueur, lime juice and ice. Shake vigorously and pour into a highball glass. Top with sparkling sake and garnish with sugarcane stick.
ENJOY RESPONSIBLY. Â©2018 Palm Bay International, Boca Raton, FL
THE TRADITION OF EXPERIMENTATION GLEN MORAY By Michael Tulipan
IN SCOTLAND’S FAR NORTH, THE RIVER LOSSIE RUNS THROUGH THE ANCIENT TOWN OF ELGIN, WHOSE HISTORY WAS FIRST RECORDED IN 1190 A.D. THE GLEN MORAY DISTILLERY ISN’T QUITE AS OLD, DATING BACK TO 1897 WHEN THE ORIGINAL ELGIN WEST BREWERY CONVERTED TO DISTILLING FROM BEER BREWING. UNUSUAL FOR THE TIME, THE COMPANY’S SINGLE MALTS WERE AGED IN A RANGE OF CASKS, A TRADITION THAT STILL HOLDS TODAY.
Only five master distillers have overseen the distillery in its 121-year history, allowing for remarkable consistency across its range of single malts. The current master distiller, Graham Coull, took the helm in 2005 from Edwin Dodson, an innovator known for working with cask maturation in Chenin Blanc and Chardonnay casks. Coull says that having a small number of master distillers “has ensured a consistent approach, but also allowed each the time to impart their own character and personality on the distillery and the spirit.” Glen Moray’s tradition of experimentation continues under Coull’s watch. “I am constantly working with the Glen Moray spirit and experimenting with different cask types and flavor profiles,” he says. “This year, we will see the release of a Glen Moray finished in Cabernet Sauvignon red wine casks sourced from France. Glen Moray has a long history of experimenting with wine casks, but this will be the first time that Cabernet casks have been used.” With sales doubling in the last five years, the award winning Glen Moray portfolio ranges from its approachable Classic versions to aged Heritage whiskies to its more unique Reserve and Prestige bottlings. “The Classic range is young and fresh and allows consumers to enjoy different twists of flavors ranging from American oak to port, sherry, and even a something a bit more smoky with a peated expression,” Coull explains. “The Heritage range whiskies (12 year old, 15 year old, and 18 year old) are rich in taste and character, well balanced, and complex.” Reserve bottles are truly rare and typified by the current release, a 25 year old finished in a port cask. The Prestige bottle, known as Glen Moray Mastery, is a unique blend of bourbon cask matured Glen Moray from the 1970s along with port-finished whisky from the 1980s, Madeira-finished whisky from the 1990s and 2000s, and sherry-finished whisky from the 1990s. The range of Glen Moray whiskies is versatile enough to satisfy everyone, from cocktail aficionados to sippers of aged whisky, plus, the whisky is unpeated, making it a great entry into the category. But as any good Scotsman will tell you, whisky is the lifeblood of the country, and partaking of a dram is a big part of social life. “The only way to enjoy Glen Moray is how you like it!” Coull says. “I would say, however, that whisky is a very sociable drink best enjoyed with friends sharing stories whilst enjoying the complexity of the spirit.” The Glen Moray Product Range is Exceptional. Some of This Year’s Competition Ratings Include: Elgin Heritage 18-Year-Old Single Malt Scotch won Double Gold Medal in San Francisco World Spirits Competition. Elgin Heritage 15-Year-Old Single Malt Scotch earned 96 Points, and Double Gold Medal, 15 Year Single Malt of the Year–New York International Spirits Competition. Elgin Heritage 12-Year-Old Single Malt Scotch won Gold Medal–New York International Spirits Competition and 90 Points, Gold Medal at Los Angeles International Spirits Competition. Elgin Classic Peated Single Malt Scotch Gold Medal won at San Francisco World Spirits Competition and earned 91 Points, Gold Medal, Best Single Malt Scotch (No Age Statement)–Los Angeles International Spirits Competition. Elgin Classic Chardonnay Cask Finish Single Malt Scotch earned 90 Points, Gold Medal–Los Angeles International Spirits Competition.
THE GLEN MORAY ELGIN CLASSIC INGREDIENTS
50ml Glen Moray Elgin Classic One white sugar cube Three dashes Angostura bitters Teaspoon of water PREPARATION
In a rocks glass, muddle the sugar cube, bitters and water until smooth. Add cubed ice. pour over the whisky and stir, diluting the drink. keep stirring, adding more ice, until the sugar has fully dissolved and your cocktail is perfectly balanced. Garnish with a twist of orange zest, expressed over the glass and two cocktail cherries. CHILLEDMAGAZINE.COM
CHILLED 100 AMBASSADOR
Indulging Your Wanderlust.
ONE COCKTAIL AT TIME Talking all things Trick Pony, the savvy cocktail-focused branch of Dallas hot-spot Harlowe MXM. By Annie Borgerding | Photos by Austin Marc Graf
Meet Alex Fletcher, the brainchild behind one of the
most innovative cocktail programs this summer: He takes you around the world in 80 delicious drinks. Chilled asked him to pony up (pun intended) and bare his drink-slinging soul about his inspiration, challenges, and ultimate successes in this truly unique project.
What was the most challenging aspect of the program? Keeping organized and staying on top of prep week to week! Sourcing was also a challenge at times. What are your go to ingredients?
With 80 different cocktails, it feels like I’ve used just about everything at this point. Typically, I stick to what’s hyper-seasonal. I’ll float around the market and go with whatever catches my It’s exactly that. We are taking our guests eye. Ben Leath, the executive chef at around a different part of the world “A GOOD Harlowe MXM (the restaurant next every day for 80 days. We introduce door to Trick Pony), and I also work a new cocktail each day inspired by BARTENDER CAN together a lot on ingredients. a different city or region, with no RECOGNIZE HOW A Whatever fresh produce he’s repeats. bringing into the kitchen, we’ll GUEST IS FEELING typically incorporate behind the Any favorites (yours and/or bar as well. guests?) THROUGHOUT THE ENTIRE EXPERIENCE ... The Siam Sunray, which we What is your most used skill introduced during week two, was THERE’S A REAL behind the bar? a huge hit. The drink was invented back in 2009 as Thailand’s “signature ART TO IT.” Honestly, I’d have to say reading the cocktail.” There’s a rich sweetness from guest. A lot of people aren’t comfortable coconut milk, sharp tang from ginger and with direct confrontation, so it’s our job as lemongrass, kaffir lime, and just the right amount of hospitality experts to read every guest when they subtle heat from Thai chilis. walk through the door. A good bartender can On that note, what inspired you to open a craft recognize how a guest is feeling throughout the entire experience–whether or not someone is enjoying cocktail bar with an ever-changing theme? themselves, and act accordingly to adjust if needed. I have a pretty ADD mind, so I generally have a lot There’s a real art to it, and it’s a skill I find myself using of ideas floating around in my head. I also wasn’t every single time I’m behind the bar. ready to commit to one thing forever. Changing the concept theme multiple times a year is a great outlet to experiment without the headache of opening an entirely new bar every time. Tell us about Trick Pony’s Around the World in 80 Cocktails theme.
CHILLED 100 AMBASSADOR
Indulging Your Wanderlust.
ONE COCKTAIL AT TIME
CHECK OUT SOME OF THESE AMAZING TRICK PONY COCKTAILS FROM WEEK ONE. STAY TUNED FOR MORE AROUND THE WORLD COCKTAILS.
RHUBARB FIZZ SYDNEY, AUSTRALIA INGREDIENTS
¼ oz. PX sherry ¾ oz. Rhubarb Compote 1 ¼ oz. gin ¼ oz. simple syrup ½ oz. lemon juice Sparkling water (to top) PREPARATION
Dry shake, wet shake, top with sparkling water. Garnish with orange peel.
SAKURA MARTINI KOBE, JAPAN INGREDIENTS
1 oz. Plymouth gin 2 ½ oz. sake 1 dash Maraschino PREPARATION
Build in a mixing glass. Add ice, stir to dilute. Strain into Martini glass. Garnish with rehydrated, salted Sakura blossom.
SIAM SUNRAYS THAILAND
1 ½ oz. vodka 3 slivers lemon grass 1 crème coconut ½ oz. simple syrup ½ lime 1 kaffir lime leaf 3 slices ginger 1 Thai chili PREPARATION
Muddle solids, add liquids and add ice; shake and double strain. Add ice and garnish with Thai chili.
KNOCK, KNOCK, KNOCKING ON HEAVENâ€™S DOOR Bob Dylan launches a Collection of Premium American Whiskeys By Mathew Powers
Bob Dylan epitomizes the term “creative genius.” He’s won a dozen Grammys and an Oscar, as well as a Presidential Medal of Freedom, Nobel Prize, and a special Pulitzer Prize citation. And now the legendary singer, songwriter, poet, and author is unleashing his latest artistic project onto the world: Dylan is collaborating with Heaven’s Door Spirits to launch a collection of premium American whiskeys. Marc Bushala, CEO of Spirit Investment Partners, approached Dylan after discovering that the storied musician had registered a trademark application for “Bootleg Whiskey” in 2015. The two met and developed a plan to produce a portfolio of whiskeys that married art and craft, including incorporating Dylan’s artwork into the packaging. “We both wanted to create a collection of American whiskeys that, in their own way, tell a story,” says Dylan. “I’ve been traveling for decades, and I’ve been able to try some of the best spirits that the world of whiskey has to offer. I am happy to be partnering with Marc and our entire team as we bring Heaven’s Door to the public.” Each individual Heaven’s Door whiskey is its own masterpiece. “We thought it would be far more interesting to work with various master distillers and blenders to make whiskeys that would each have
their own unique signature,” explains Bushala. “By working with different whiskey artisans for each new expression, the portfolio would be more diverse and eclectic.” The method for developing the whiskeys involved extensive travel, research, tasting, and patience, and Dylan is an integral part of that process. “He has the first and final say on all creative aspects of the brand, from the bottle design and art to the liquid inside,” states Bushala. “He knows his whiskey; he has a great palate and has pushed us to challenge some conventions. We say that Heaven’s Door is an uncompromising spirit. This was born of Dylan’s relentless pursuit of capturing tastes that evoked a memory or a feeling.” This marriage of art and craft requires a product that appeals to all senses. The liquid inside the bottle provides a delightful aroma and flavor, while the outside of the bottle is pleasing to the touch and showcases Dylan’s artwork and iron-gate imagery. “We didn’t want the bottle to be either traditional or contemporary,” says Bushala. “So we worked to create a proprietary shape that takes cues from both, from the neck to the foot.” The final step toward achieving sensory nirvana is easy: With 125 million albums sold, Dylan has already provided the music necessary to complement the whiskey.
The inaugural trifecta of whiskey creations include:
TENNESSEE STRAIGHT BOURBON WHISKEY A mash bill from Tennessee made with 30% small grains to complement the character imparted from the seven years the whiskey spends in new American oak barrels.
DOUBLE BARREL WHISKEY
A three-whiskey blend finished in hand-toasted, new American oak barrels as part of a partnership with a Kentucky barrel cooperage.
STRAIGHT RYE WHISKEY Finished in toasted oak
cigar barrels, harvested, and air-dried in the lowlying mountain region of Vosges, France.
MIX IT UP
SEASON FOUR OF AMC’S FEAR THE WALKING DEAD SERIES CROSSES OVER INTO THE HIT SHOW THE WALKING DEAD WITH MORGAN JONES (LENNIE JAMES) JOINING THE STORY. THE SEASON INTRODUCES NEW FACES AND CONCLUDES WITH THE LOSS OF SOME ICONIC FIGURES. HERE’S WHAT THE CHARACTERS LIKE TO DRINK WHEN THEY’RE NOT FIGHTING OFF FLESH-EATING ZOMBIES.
JENNA ELFMAN Another newcomer to the cast is Jenna Elfman, who plays Naomi, Dorie’s love interest and a former nurse with an innate desire to either help others or run away from them. Elfman loves any cocktail with coffee as the main ingredient.
KIM DICKENS Madison Clark (played by Kim Dickens) struggles to keep her family together and uneaten in the midst of the zombie crisis. Dickens said of drinking during a scene with her costar named Strand, “It was a tricky scene to navigate because most of the time if someone’s drunk, they try to act like they’re not.”
LENNIE JAMES Lennie James is the crossover character who journeys from one zombie-filled set to another as Morgan Jones, the first human survivor to meet Rick Grimes. James is a fan of Scotch.
GARRET DILLAHUNT Garret Dillahunt plays John Dorie, the latest arrival to the show and a former trick shooter who handles his weapons with ease. Along with Dorie’s childlike sharing of his never-ending supply of candy to passersby, he also likes to share his homemade hooch.
ALYCIA DEBNAM-CAREY Alycia Debnam-Carey plays Alicia Clark, Madison’s daughter. Debnam-Carey’s a typical teenage girl who thought she’d be “on the beach drinking a Piña Colada and getting a tan” while she filmed the show in Mexico, but found out quickly that it was not going to be like that at all.
ELEVATE YOUR GIN & TONIC NO NEUTRAL SPIRITS NON-CHILL FILTERED COPPERANDKINGS.COM
THE WHISKEY LIBRARY
Story and Photo by Jordon Hughes “Going to the library” probably isn’t what most people think of when describing plans for an exciting night out. But what if all the library shelves were filled with different styles of whiskey and various spirits from around the world? That may sound too good to be true, but in Portland, Oregon, such a place does exist. It’s not the easiest spot to find, but once you pass through the entryway, walk down a long corridor, and up a flight of stairs, you finally enter the Multnomah Whiskey Library (MWL). The interior has the feel of a large, 20th-century British parlor or highclass club, with big leather chairs, brick walls, old wooden tables, and ceiling-high bookshelves stocked with all kinds of booze. It’s a pretty
intimidation factor. He often mentions his travels to France and Spain in prior years, where he experienced all kinds of culinary adventures, tasting various food and drink, and learning how even the simplest of meals were enjoyed and celebrated. “It was a shift in my mind and my senses that continues to stick with me today,” Colin says. One of his favorite aspects of his career is helping others (whether it’s coworkers or guests) experience new things. “To witness people discover a new spirit, wine, or cocktail that really sweeps them away and makes them want to discover more like it is a great feeling,” Colin says “That moment of discovery is always a blast.”
hungry. “Think about how hard it can be to work or even hold a conversation if you skip just one meal in your day,” Colin notes. “Young kids who are showing up to school and pushing to improve their education should not be faced with the fear and insecurity of not knowing whether they will eat today.” Education and inclusion seem to be at the center of everything Colin does. To MWL guests and all craft spirit enthusiasts looking to grow, he emphasizes the thrill in the process of not only learning, but also sharing the experience with like-minded company. Colin suggests getting people together, opening various bottles, and comparing notes on flavor, geography, history, or really
‘TO WITNESS PEOPLE DISCOVER A NEW SPIRIT, WINE, OR COCKTAIL THAT REALLY SWEEPS THEM AWAY AND MAKES THEM WANT TO DISCOVER MORE LIKE IT IS A GREAT FEELING. THAT MOMENT OF DISCOVERY IS ALWAYS A BLAST.’ extraordinary sight to take in, but it can also be fairly intimidating, even to those who know quite a bit about craft spirits. Thankfully, the Whiskey Library employs people like Colin Howard. Colin has a very extensive background in the professional food and beverage world, from working in the wine industry to becoming head distiller at House Spirits, and even opening his own bar and wine shop with his wife before joining MWL. He’s the education manager, which involves hosting various events, searching for new or rare spirits, and conducting weekly staff classes to further the MWL team’s knowledge and keep them at the top of their game. Colin realizes that the world of whiskey and craft spirits can be intimidating to some visitors. Part of his job is breaking through that
At the MWL, whether a guest orders a spirit neat from the exhaustive menu or a mixed drink, it really is an experience. Servers are extremely knowledgeable (courtesy of Colin’s classes) and offer helpful tasting instructions or background information about the different spirits. If you order a cocktail, a beautiful wooden bar cart will be wheeled directly to your table, and the beverage will be carefully crafted right before your eyes. Whether you’re seated at the bar or a table, or tucked in a booth, you are guaranteed an interactive experience.
any aspect that may be of interest. “We all started out knowing nothing about our field,” Colin acknowledges, “and then someone or something lit that spark to learn as much as possible.”
Enjoying food and drink and being able to learn and celebrate with others, certainly are some of life’s best luxuries. With this being Colin’s career, he’s also very aware that not everyone has the ability to partake in these experiences. He’s an avid supporter of an organization called No Kid Hungry, which works every day to make sure children of all backgrounds have a dependable meal at school to get their day going without fear of going
Colin is a participant in a yearly event called Chefs Cycle, which raises funds to support No Kid Hungry by getting chefs and other industry professionals together for three days of road cycling across 300 miles. Colin says he would be very grateful to any support readers can provide in his team’s fundraising to help fight off childhood hunger in our schools! To donate, go to bit.ly/2KGeuEO
Although Colin could certainly be referred to as an expert in the beverage industry, that’s not a title or identity he would claim for himself. Rather, he says, “There is very little joy in being an expert. There’s joy in wondering what you’re about to learn.”
By Mathew Powers Photo Courtesy of Bacardi
Taking Us to Higher Places Bacardi Legacy Global Cocktail Competition Winner
There’s a new champion of the BACARDÍ Legacy Global Cocktail Competition, and his name is Eric van Beek of Bar TwentySeven in Amsterdam. Talented mixologists from 34 different countries spent six days in Mexico attempting to create the next generation of classic rum cocktails using BACARDÍ Superior, BACARDÍ Ocho, or BACARDÍ Gold Rum. In the competitive final, held in Mexico City at Museo Numismático Nacional in front of 400 guests, van Beek, despite possessing only two and a half years of bartending experience, beat James Irvine from Australia and Mexico’s very own Ana Alicia Herrera. His winning drink, Cariño, was a shaken cocktail consisting of BACARDÍ Reserva Ocho Rum with Yellow Chartreuse, Greek yogurt, vanilla syrup, and lemon juice. “It feels absolutely amazing; it’s such an honor to be one of only ten people who has won this competition,” says van Beek. “This whole week has been incredible. I’ve met a lot of people, learned a lot about myself, and collaborated with others—it really has been an insightful week. When they announced I was the winner, I was thinking, ‘This is a dream come true; this is not happening.’ Everybody was mobbing me and shouting, ‘Cariño!’ It’s an indescribable moment, but I will cherish it.” It seems fitting that his fellow competitors swarmed him on stage since the name of his drink, Cariño, is derived from “te tengo cariño,” a term for love and endearment. In fact, van Beek conveyed the drink’s meaning on stage with a bit of poetry, saying that
“love doesn’t always come from familiar faces; sometimes strangers can take you to higher places.” Good stories aside, the drink also wowed the judges. Alex Kratena, founder of P(OUR) and former head bartender at the multi-award-winning Artesian, explains, “Cariño was a winner for obvious reasons; it is a drink which has ingredients we all know, but when combined together, they bring something new, exciting, and most importantly, delicious. I think he [Eric] has done a great job creating something with a smooth and silky texture that is also refreshing whilst retaining all the aromatics; it’s a very complex drink, yet very easy drinking.” Meanwhile, Ivy Mix, co-owner of Brooklyn’s Leyenda, agreed, saying, “For me, the drink was so unique, with ingredients that really aren’t that unique, but that beautifully showcased the rum and allowed it to shine through. [Cariño] was meant to win because it is so unusual, but super-delicious ... I think Eric is a real example of what you can do if you truly put your heart and soul into it.” Cariño becomes only the tenth BACARDÍ Legacy cocktail. Meanwhile, its creator, van Beek, will receive year-long support from BACARDÍ to further his bartending career by formulating experiences tailored to match his career goals, offering him worldwide recognition for his drink, and providing a platform from which he will serve Cariño at some of the best bars in the world.
The Patrón Perfectionists Competition invites bartenders from across the globe to create tequila cocktails that are anything but cliché. “Whereas tequila is typically associated with Margaritas and shots, there is an entire world of cocktails to be made with tequila,” says David Alan, director of Trade Education & Mixology at Patrón Spirits Company. The genesis of the competition arose in the United Kingdom in 2015, not in Mexico or the United States as one might have assumed. Last year’s winner, Li Tong, hails from China. “Her cocktail, Dancing Bees, incorporated Patrón Reposado with yuzu, chamomile, and passion fruit, uniting the traditions of Mexico with the flavors of China,” states Alan. Bartenders from twenty countries will compete in their respective nations over the summer. The winners
Patrón Perfectionists By Mathew Powers | Photos courtesy of Patrón
WINNING COCKTAIL 2017
from each national contest will then compete in international competitions this fall. Finally, in January 2019, the Grand Finals will commence at the home of Patrón Tequila, Hacienda Patrón in Jalisco, Mexico.
DANCING BEES Created by Li Tong INGREDIENTS
Judges will concentrate on the cocktail’s appearance, originality, flavor, and the bartender’s ability to exhibit confidence and composure while interacting with the audience and judges. Li Tong not only skillfully executed her drink last year, but also wove a captivating personal story into the narrative of her tequila cocktail, “It was a bravura performance,” proclaims Alan.
appropriate in a tequila cocktail. The sky’s the limit as far as the creativity and innovation that we have seen go into these drinks, and we put very few limitations on participants with regard to the type and number of ingredients they can use.”
For bartenders looking to enter, Alan suggestions to “set aside any preconceived notions of what is or isn’t
The Grand Final winner will have the winning cocktail promoted with Patrón throughout 2019.
60ml Patrón Reposado tequila 10ml yellow chartreuse 20ml chamomile yuzu shrub* 15ml Monin passionfruit syrup 30ml lime juice Soda water (to top) PREPARATION
Place all ingredients except soda water in a Boston shaker with ice. Shake and strain into a rocks glass. Top with soda water. *Chamomile yuzu shrub: two bags of chamomile tea, 200ml yuzu puree.
Cactus Fruit Refresher 1 oz. The Perfect Purée Prickly Pear 2 oz. grapefruit juice
¾ oz. fresh lime juice ¾ oz. simple syrup Photo: TRYBE Creative
Request a Sample
perfectpuree.com/chilled Samples are complimentary for food & beverage professionals only.
delectable fruit purees, specialties & blends perfectpuree.com
Leave No Watering Hole Unwatered
Five Phenomenal Bars From Across the Globe â€“ In No Particular Order By Cydnee Murray
Flora Farms Cabo San Lucas, Mexico Down narrow, winding, and steep dirt roads sits an oasis outpost in the foothills of the Sierra de la Laguna Mountains. The 25-acre, organic working farm gives “farm-to-table” a very literal meaning. Flora Farms grows heirloom vegetables, herbs, and fruits, like pineapples, plums, mangoes, papayas, guyabanos, and bananas. The produce guides the menu for Flora Farms’ Field Kitchen restaurant and Farm Bar. The Farm Bar serves “fine craft cocktails and offers live entertainment.” Its Bloody Mary, truly a sight to behold, comes jam-packed with all of the finest vegetal fixings. Even more mind-blowingly fresh are the in-house bitters. Cecilia Escribano, a PR representative for Flora Farms says of the bitter-making process, “We infuse herbs, fruits, and vegetables with alcohol (usually vodka) and leave it for around four months per jar, taking care of temperature, rotating the jars, and keeping them away from the sunlight. Our bitters are characterized by their particular and concentrated flavors.” In the summertime, those flavors include orange, pomegranate, lavender, hibiscus, and mango. During winter months, there’s coffee, chocolate, honey, cinnamon, habanero chili, tomato, and celery. Wander the grounds and have a tipsy conversation by the turtle pond or soak in the sunflowers. At Flora, take comfort in living off of the land.
Leave No Watering Hole Unwatered Photo by Jerome Courtial
The Nightjar London, UK Speakeasies never go out of style. Granted, some do it better than others, but it doesn’t matter who you are, finding that unmarked door that leads to a dimly lit alternate place and time always makes for the start of a good evening. Nightjar in the Shoreditch district of London decidedly does it better than most. Nightjar goes out of its way to source unusual ingredients for its heavy pours. The live blues and jazz musicians constantly rotate, and there’s a
unique vintage spirits menu that affords—if you can afford it—patrons the rare opportunity to sample some well-aged alcohol. Current vintage spirits on the menu include Hannisville Bourbon, which is believed to be distilled as far back as the 1860’s and Lenell Red Hook Rye Barrel Proof Barell #3, which is one of only four barrels to have made it to distribution.
Ball & Chain Miami, Florida If the walls of Miami’s Ball & Chain could talk, they’d have a lot to say. Opened originally as Ball & Chain Saloon in 1935, only two years after Prohibition, it changed names and hands few times, but managed to see itself through all sorts of pickles. It survived ownership by felons who operated in stolen liquor and bootleg cigarettes, Jewish mobsters, teamsters, and burglars. There were the years of illegal gambling in the ‘30s and ‘40s. Performances by Billie Holiday, Count Basie, and Chet Baker in the ‘50s made for a positive notch on its historical timeline. By the late fifties, Cubans came to Miami in droves, seeking solace from the dictatorship of their homeland, and so many of them settled in the area near Ball & Chain that it became known as Little Havana. Today, Cuban culture is pervasive along Calle Ocho, and going to Ball & Chain is like being in Havana and Miami all at once. The pineapple-shaped outdoor stage hosts live performances featuring salsa dancing. There’s cigar rolling, Mojitos, paella, fedoras, and ample opportunity to quote Scarface.
gin inspired by uncle valâ€™s tuscan garden, flavored with his zest for life.
THE CLASSICS with
@ U N C L E VA L S 3 B A D G E . com / U N C L E V A L S
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The Gin Bar Cape Town, South Africa “Of all the gin joints in all the towns in all the world, she walks into mine.” Humphrey Bogart’s character in Casablanca couldn’t possibly know then just how popular gin would become in modern-day Africa. It’d be a much bigger coincidence for Rick Blaine to cross paths with Ilsa Lund now. South Africa, in particular, has seen an insurgence of craft gin brands over the last few years. Certain enterprising bars have taken advantage of the trend. Kenan Tatt, manager of Cape Town’s The Gin Bar, says, “We have a huge variety of fragrant fynbos (fine-leaved plants in the Western and Eastern Cape provinces of South Africa) botanicals to play with in the gin-making process. South Africa also has a great wine culture— has good infrastructure to set up distilleries and appreciates fine spirits.” Tatt’s bar is one of those hole-in-the-wall spots that you feel like you’ve magically stumbled upon. They stock local, international, pink, and blue gin, but the gin that seems to please the crowd the most is the house remedy called the Ambition. Sip the cucumber, cinnamon, thyme, and elderflower cocktail while taking in the bar mascot. Dirty Harry, a model once used to demonstrate the movement of blood through the human cardiovascular system, now serves as a subtle reminder to patrons that you are what you drink.
Taverna Anema e Core Capri, Italy In the Tyrrhenian Sea, not far from Italy’s Amalfi coast, lies a postcard-worthy isle that every child of the ‘80s associates with their favorite silver juice pouch. Capri is the epitome of old-world glamour. It harkens to a time when signoras sat sidesaddle on the back of their signori’s motociclettas. On Capri, and in keeping with its bygone sensibilities, there exists a taverna that has played host to the world’s most influential musicians, actors, and politicians since 1994. Taverna Anema e Core (translated to “heart and soul”), owned and operated by fisherman’s-sonturned-musician, Guido Lembo, shares one common similarity with the Capri Sun kids’ drink. Just as it’s almost impossible to get Capri Sun’s tiny, pointed straw into the pouch without puncturing the other side or bending the straw in half, so, too, is it sometimes hard to gain entry into this raucous nightclub. Try greasing the doorman’s palm, because once inside, you’ll be dancing on tables and singing along with a real-live Katy Perry to “Tu Vuo’ Fa l’Americano.”
MIX IT UP
FrappaChata Mocha Iced Coffee INGREDIENTS
One Bottle FrappaChata Mocha Iced Coffee Ice PREPARATION
C o c k ta i l s A r e a S u m e e f f o me ed C ST M
Bartenders are always in search of the perfect refreshing summer cocktail with a kick. This season, the popularity of all-things-brewed has reached an all-time high, so cold coffee mixed with alcohol and ice seems like a no brainer. And bartenders can’t do much better than mixing two of the world’s most favorite beverages together to make a cocktail … or can they? FrappaChata, the ready-to-drink iced coffee made with RumChata, not only adds a new
Pour over ice.
mocha flavor to the mix, it makes serving iced coffee beyond easy with its shake and pour bottle. “We want to give FrappaChata fans the same variety they get in nonalcoholic iced coffee,” said Tom Maas, RumChata founder and master blender. “FrappaChata Mocha adds a rich, real chocolate flavor to FrappaChata that gives iced coffee drinkers another chance to enjoy an adult version of their favorite iced coffee flavor.”
“Speyside Distillery of the Year” New York International Spirits Competition - 2018
POINTS SINGLE MALT SCOTCH WHISKY
Since 1897, we have drawn on our skills in distillation and maturation to craft single malt whiskies uniquely composed to perfection. Our roots in the Speyside region have fueled our imagination, ensuring that taste and flavor are always at the heart of our whiskies and that we share these secrets around the world.
Glen Moray Single Malt Scotch Whisky ©2018 Imported by Prestige Beverage Group, Princeton, MN
WHISKY CASK 2018
DRINK IN HISTORY
New Orleansâ€™ official cocktail is shrouded in legend and lore By Lanee Lee
ONE OF THE MOST CELEBRATED COCKTAILS WORLDWIDE. AND IT’S ALSO ONE OF THE MOST HOTLY DEBATED. WAS IT TRULY THE FIRST DRINK EVER GRANTED THE MONIKER “COCKTAIL?” IS ADDING A SPOONFUL OF ABSINTHE DISTINCTLY A NEW ORLEANS TWIST? WAS THERE EVEN A COCKTAIL NAMED SAZERAC DURING THE ERA OF ITS INVENTION IN THE LATE 1800S?
rescent City locals and any tour you take while visiting New Orleans will answer an emphatic “yes” to the questions above. However, one cocktail writer—Esquire drinks and spirits writer Dave Wondrich—has nearly made a career of debunking the myths shrouding the NOLA-based tipple. Like many of the classic cocktail creation stories, the Sazerac does have a few threadbare facts to hang your hat on. To start with, Antoine Amédée Peychaud played a starring role in the beginnings of the Sazerac. Back in the 1830s, he ran an apothecary in New Orleans. It was there he created a medicinal tincture that we know today as Peychaud’s Bitters. In addition to his pharmacy duties, he allegedly served customers a cure-all prescription—a mix of his own bitters and a brand of cognac named Sazerac de Forge et Fils in an egg cup.
Will we ever really know how the Sazerac rose to become one of the greatest cocktails in history? Probably not. But what we do know for sure is that it’s an immensely sophisticated drink with a smooth yet pungent finish, and New Orleans still serves up the best Sazerac in the country… as it should. The Sazerac was deemed New Orleans’ official cocktail in 2008. And who doesn’t love to roam the streets with a cocktail in hand? But if you prefer to drink yours in one of The Big Easy’s bars, check out the original 1856 Tujague’s Restaurant & Bar (the second oldest restaurant iin New Orleans) or Revel Cafe & Bar, which happens to be cofounded by one of the city’s best bartenders, Chris McMillian.
Here’s where the myth of the origins of the word “cocktail” is associated with the Sazerac. You see, an egg cup is a coquetier in French. Supposedly, the term evolved (or de-evolved?) from Americans mispronouncing the word. However, the first mention of the word “cocktail” in reference to a mixed libation was in 1806, more than two decades earlier. Whatever locals actually called it, the drink’s popularity skyrocketed beyond the pharmacy’s walls. A local bar, eventually known as the Sazerac Coffee House, started making its own version and swapped the cognac out for rye. Some experts say the switch was motivated to please American palates; others blame cognac’s steep prices after the Great French Wine Blight in the 1860s. So, where did the absinthe come in? Most likely, Vincent Miret, bartender and co-owner of the Sazerac Coffee House, introduced the absinthe rinse to appease the vast French expat community in NOLA as well. But was he the first to add the absinthe element? The written word seems to say otherwise. The first mention of a Sazerac cocktail in print wasn’t until 1899 when a fraternity magazine, Alpha Tau Omega Palm, sang its praises. The recipe also appeared in a book called The World’s Drinks and How to Mix Them by William “Cocktail Bill” Boothby. Yet back in 1870, nearly the same ingredients appeared as the Improved Whiskey Cocktail—except for a dash of absinthe instead of a rinse—in Jerry Thomas’ 1862 book How to Mix Drinks.
2 ½ oz. rye whiskey 1 sugar cube 2 dashes Peychaud’s bitters Absinthe Lemon peel (for garnish) PREPARATION
Fill an Old Fashioned glass with ice and chill. Muddle sugar cube and bitters in another glass. Add rye and stir until sugar dissolves. Spray inside of the chilled glass with absinthe after discarding the ice. Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Garnish with a lemon peel. CHILLEDMAGAZINE.COM
Dolce Camomilla INGREDIENTS
3 oz. Ruffino Lumina Pinot Grigio 6 chamomile tea bags 4 cups hot water 4 Tbsp. honey 2 orange slices 3 lemon slices Sprinkle of bee pollen (for garnish) Fresh chamomile flowers (for garnish) PREPARATION
Boil hot water and pour over tea bags. Add honey, wine, and citrus. Allow to steep, then shake in a shaker and pour over ice cubes. Sprinkle a bit of bee pollen and top with chamomile flowers.
FOOD KNOW HOW
Mixing with Bee Pollen
Lauded as one of the new superfoods, bee pollen boasts numerous health benefits, including antibacterial and antiviral characteristics, immune system stimulation, and inflammation reduction. Add the fact that its flavor is delightfully sugar-forward without tasting like honey and you have an ingredient that fits the profile for the modern, “healthy” cocktail. According to Jordana Blitz of Little Gem Catering and Events in New York City, bee pollen’s mild flavor makes it a natural complement to numerous foods. “It is perfect for a smoothie or sprinkled over popcorn or granola,” she says. “Another fun trick is to coat the inside of a glass with honey and then sprinkle the bee pollen inside, and then add your favorite cocktail.” She cautions to avoid adding bee pollen to hot liquid since “the heat will damage the nutritious properties. Bee pollen is best added at the end of your cocktail, sprinkled on top of the drink as a garnish.” While conceiving her bee pollen cocktail called the Dolce Camomilla, Blitz “wanted flavors that would enhance the lemon undertones and liked the idea of taking a comfort drink, like chamomile tea, and spiking it with something unexpected.” The result is a delicate, low-ABV combination of Ruffino Lumina Pinot Grigio, chamomile tea, citrus, honey, and bee pollen.
We wanted to create a spring cocktail that was on trend, while not cliché. We thought what better way to do this than to collaborate with The Popup Florist and The Little Gem, who are both experts in their respective fields to weigh on the balance of combining Ruffino Wine and floral notes, topped off with an edible petal. - Jamie D’Attoma, Shadow VP CHILLED MAGAZINE
TALES OF THE COCKTAIL FOUNDATION
A NEW LOOK FOR
Tales of the Cocktail By Michael Tulipan
hile Tales of the Cocktail has been an integral part of the New Orleans culinary scene for the past 15 years, some may have approached this year’s event with a sense of trepidation because of the change in leadership. Luckily for the industry, Tales of the Cocktail wound up being supported by the Solomon Family, with Gary Solomon, Jr. and Neal Bodenheimer as co-chairs, and Caroline Rosen as Executive Director. It has been a whirlwind few months since the new team has been in charge, and Tales of the Cocktail will celebrate its 16th annual conference and festival this July. The biggest change (aside from the Board and leadership) has been the creation of and commitment to the Tales of the Cocktail Foundation. Solomon Jr. says of the change, “Every decision we make, including how and why we organize our flagship event in New Orleans and satellite events globally throughout the year, is to serve the purposes of educating, advancing, and supporting the hospitality industry.”
Solomon Jr. points out that all net proceeds will be reinvested in the industry and local communities through a grant program. He says, “We have put a diverse committee of industry professionals in place to provide oversight of our grant-making programs— in essence, they are charged with administering our grants budget to create the greatest impact possible in the industry.” With change comes new opportunities, and the trio is eager to expand the scope of the new Foundation. “The first thing we knew we wanted to do was roll out new initiatives this year,” Rosen says. “You will see changes ranging from our straw-less sustainable initiative to a week-long activation where the hospitality and cocktail community can engage without alcohol. At Beyond the Bar, the Foundation will offer programming for mental health, nutrition and addiction as well as giving free health screenings”
TALES OF THE COCKTAIL FOUNDATION
Tales of the Cocktail Foundation New Leaders Neal Bodenheimer, Caroline Rosen, and Gary Solomon Jr.
Though short on time, Rosen and the Board felt there was a need to address some major concerns in the industry during this year’s Tales. “We wanted to offer seminars, both traditional and no-charge, that allow people to address tough topics for the industry like diversity and sexual harassment, while providing tangible examples of how things need to change and open a dialogue while so many of us are in the same place to ensure that everyone is making steps in the right direction,” Rosen explains. Bodenheimer is a well-known entrepreneur in New Orleans with several successful bars, including the James Beard Award winner, Cure, and Cane & Table. As such, he was a natural fit for the board’s Co-Chair as the Foundation looks ahead. He knows how much Tales has meant to the city of New Orleans, as well for him personally. “Tales has been so important for my career, and so many others in this business, that we have to get it right so it can be there for many years to come to help our professional community prosper.” Part of Bodenheimer’s job is to reengage with the industry, something that hasn’t always been easy. “I see this as an ongoing process,” he notes. “In order to represent the industry, we have to truly hear the industry. If you’re reading this and haven’t had a chance to talk to us, then I’d encourage you to reach out and set up a call with us. We want your two cents!” The new leadership is also looking to broaden the scope of the Foundation as it plans for the future. “Within the next few years, we expect that Tales of the Cocktail Foundation will become known an organization with an even wider global reach year-round,” Solomon Jr. says. “I hope to see that we are known equally for the world-class experiences we create at our events across the globe and for the great social impact we make in the industry via our grant-making programs and other initiatives to come.”
Photo by Randy Schmidt
THE TOTC ANNUAL COCKTAIL COMPETITION
Classic French 7 5 By Jordan Hughes
very year, bartenders from across the United States and around the world submit their original cocktail recipes to Tales of the Cocktail (TOTC) for its annual competition. Participants have to follow a few simple rules, but otherwise are welcome to be as innovative as they want.
For this year’s competition, recipe entries had to be a riff on a classic French 75 cocktail. The original cocktail itself was created in 1925 by Harry MacElhone at Harry’s Bar in Paris. Traditionally, the drink is made with champagne, lemon juice, a little simple syrup, and gin as the base spirit. However, if you
were to order a French 75 in New Orleans, the bartender will most likely make you one using cognac. Like many classic cocktails, it’s a simple combination of flavors, yet its versatility makes it the perfect template for this cocktail competition.
We asked Neal Bodenheimer, cochair of the TOTC Foundation, to expound further on why the French 75 was chosen for this year’s event. He tells us, “The French 75 is timeless, and New Orleans has put its own unique spin on the classic. We thought it could be fun to celebrate that versatility and exploration of a classic during the city’s tricentennial.” Bodenheimer
went on to explain that the classic is refreshing, balanced, and not overly complex. “You can stay true to the integrity of the drink while introducing subtle changes to the profile.” All recipe submissions had to contain a base spirit, an effervescent made from grapes, and some type of citrus or flavoring. Recipes had to be easily replicable for judging, but overall, there was a lot of room for bartenders to put their own unique spin on this classic recipe. Contestants submitted their recipes online, and the winner was awarded a cash prize and will be honored at the Tales of the Cocktail event.
IS HERE! CONTACT YOUR RUMCHATA DISTRIBUTOR TO ORDER THESE DOUBLE SIDED SHOT GLASSES TODAY! TRY A PIE HARD: ONE HALF RUMCHATA, ONE HALF APPLE WHISKEY.
KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.
TALES OF THE COCKTAIL WINNING COCKTAIL
Spiced Nashi By Jordan Hughes
SPICED NASHI INGREDIENTS
1 oz. Fords Gin ¾ oz. matcha tea syrup* ½ oz. lime juice ¾ oz. St. George Spiced Pear Liqueur 3 kaffir lime leaves (2 for muddling and 1 for garnish) G.H. Mumm Champagne Brut (to top) PREPARATION
Muddle 2 Kaffir lime leaves, then add gin, matcha tea syrup lime juice, and spiced pear liqueur. Add ice and shake well. Strain mixed cocktail into champagne flute and top with champagne. Garnish with 1 kaffir lime leaf (slap leaf before placing on drink for aromatics and oils) *Matcha tea syrup: combine 4 barspoons matcha tea, 7 oz. boiling water, and 5 oz. sugar. Simmer for 10 minutes and cool.
he Official Cocktail Competition for the 2018 Tales of the Cocktail was a huge success, with a vast array of creative recipes submitted from bartenders all around the world. Participants entered this year’s competition by putting their own unique spin on a classic French 75 recipe. All submissions had to have a base spirit of an effervescent made from grapes and some kind of citrus or flavoring. After that, bartenders were given free reign. This year’s winner was Willy Estrada of KOMODO, an Asian fusion restaurant in Miami. Estrada tells us that his appreciation for Asian cuisine and its unique flavors were the inspiration behind his winning cocktail, the: Spiced Nashi. “Asian culture is all about precision, passion, honor, and discipline, and I wanted to reflect all of those principles in the Spiced Nashi,” Estrada says. This twist on the French 75 cocktail I created has a level of simplicity and originality that makes it so unique, and at the same time very well-balanced.”
Estrada’s Spiced Nashi cocktail gets its Asian flare from muddled kaffir lime leaves and matcha tea syrup, which both add unique aromas and textures to the beverage. Estrada uses Fords Gin as the base, along with some spiced pear liqueur. Finally, the beverage is topped off with a splash of G.H. Mumm Champagne to add the perfect amount of fizz, making this creative take on a French 75 a delicious combination of citrus, herbs, and spice flavors.
Estrada says that participating in the competition was an amazing experience, and he’s incredibly grateful for the opportunity. He offers this advice to future contestants: “If you practice what you truly love, it paves the way to success. Go with what inspires you, give your best in everything you do, and never give up. Self-belief and hard work will always earn you success.”
PROFESSIONAL DEVELOPMENT AND TALES OF THE COCKTAIL
New V ision
The newly reinvigorated Tales of the Cocktail Foundation is rededicating itself to education with this yearâ€™s edition. Always balancing respect for tradition and a forward-thinking approach to the industry as a whole, Tales has embraced a new vision that reflects how diverse the world of bartending has become.
By Michael Tulipan
FROM THE INVENTED NOT MIND CLAIMING
PEOPLE THAT GIN BUT DO THE ENGLISH IT
claiming our inventions. We are a tolerant people. So when the English copied our Genever and called it Gin, we shrugged our shoulders and came up with another invention: Rutte’s Gin with Celery. Celery and Gin? Yes, Celery and Gin. An unexpected, we say gingenious, combination that turns out to be just right.
Rutte Distillateurs ® 43% Alc./Vol. (86 Proof). © 2017 Imported by Royal Dutch Distillers, Miami, FL. Please Drink Responsibly.
101’s Industry Experts (top row): Charles Hardwick, Georgina Bell, Jackie Summers, Jacob Briars (bottom row): Lynn House, Phillip Duff, Sandrae Lawrence, Stephanie Simbo
TALES OF THE COCKTAIL FOUNDATION
New V ision
nce considered a job and not a career, bartenders today are celebrated for their creativity and eagerness to perfect their craft. Tales is designed to support this professional growth by creating educational opportunities for everyone from newcomers to veterans. Education is one of the key pillars of the Tales of the Cocktail Foundation, along with supporting and advancing the industry. Between seminars, tasting rooms, and other events, the breadth of educational opportunities can be a lot to figure out, especially for first-timers. Director of Education Philip Duff says, “Tales offers the very most, the very best, and the most densely packed array of career development opportunities on the planet—more in one week than you could get the entire rest of the year!” New this year and quick to sell out are 101s, in-depth seminars led by industry experts that allow new bartenders to learn the basics and help veterans fill any knowledge gaps. Duff has wanted to do 101s for years and is excited for their launch. “101s tick a lot of
boxes,” he says. “They reward people who come to Tales to learn, as all 101s are halfprice, but challenge them, too—all 101s are at 10 a.m.!” As the social climate changes, the hospitality industry strives to ensure that it is welcoming to different ethnicities and sexual orientations. This year, Tales seminars will cover everything from diversity and inclusiveness to altruism and creating a healthier bar industry. Duff points out that “Tales was the first-ever cocktail festival to feature the amazing Green Dot Sexual Assault Prevention seminar in 2017, and this year it’s back with a program designed specifically for hospitality—and it’s free to attend!” While the new leadership is focused on pulling off the year’s largest cocktail event, Duff shares that they are already looking to the future. “Neal, Caroline, and Gary Jr. are scheduling serious discussions to plan what education is going to look like for the next few years,” he says. “More seminars? Less? Online education? Cheaper tickets? Scholarships? It’s a really exciting time to be part of Tales, and I feel very optimistic about our future—and privileged to be a part of it.”
INTERNATIONAL DAY OF FRIENDSHIP
TALES OF THE COCKTAIL FOUNDATION
EDUCATION, SUPPORT, AND ADVANCING THE INDUSTRY WITH A NEW GRANTS PROGRAM
Tales of the Cocktail Foundation
Refocused Mission By Michael Tulipan
THE TALES OF THE COCKTAIL FOUNDATION GRANTS PROGRAM IS THE MOST IMPORTANT ENDEAVOR THE NEW LEADERSHIP WANTED TO ROLL OUT IN 2018. THIS YEAR, $250,000 WAS PLEDGED, AND GRANT WINNERS FROM AROUND THE GLOBE WILL BE ANNOUNCED DURING THIS YEARâ€™S TALES.
Overseeing the evolution of the Tales of the Cocktail Foundation is Caroline Rosen, Executive Director. Rosen possesses extensive marketing and nonprofit experience, most recently as the executive director of the John Besh Foundation and its Chefs Move Scholarship. “We focused on minorities from New Orleans,” she says, “getting them the best culinary education and giving back to the New Orleans community.” Over the years, the sheer size of Tales of the Cocktail has become voluminous, between the seminars and awards, unofficial adjunct events, and the brand showcases. Given the size, Rosen and the Board of Directors wanted to make sure that TOTCF’s core mission of educating, supporting, and advancing the industry was front and center. The operating nonprofit has pledged $250,000 to the industry. “I hope that with this first round of grants, we can start to show people we mean business, and our business is giving back and helping our community,” says Rosen. Helping the local community remains at the core of the Tales of the Cocktail Foundation’s mission. Rosen, a longtime New Orleans resident herself, says of the refocused mission, “Parties are great, but the education and giving back is how we can continue to help this industry. The hospitality industry is the reason New Orleans is alive. I personally feel lucky to be in New Orleans, as I have lived here pre- and post-Katrina. That moment changed my life.” Eventually, the Tales of the Cocktail Foundation will endeavor to change not just New Orleans,
Photo by Randy Schmidt
“Parties are great, but the education and giving back is how we can continue to help this industry. The hospitality industry is the reason New Orleans is alive. I personally feel lucky to be in New Orleans, as I have lived here pre- and post-Katrina. That moment changed my life.” but the industry as a whole for the better. Rosen hopes one day to be giving away millions. “I think the spirits community is one of the most passionate groups of people on the planet,” she says. “I want
us to support each other and I think we, as a group, can create the best practices around to really start to tackle some of the problems. We can be leaders for our industry.”
MANHATTAN MONTH Wendy Hodges has been behind the stick for 28 years, and her focus for the past 14 years has been on handcrafted cocktails. “The technical term for what I do is mixologist, but I like to call myself a ‘throwback’ bartender,” says Wendy. “Like the bartenders from back in the day, I use all fresh ingredients in my cocktails. I specialize in creating cocktails specifically for my guests’ tastes while staying true to classic cocktails and the art behind them.” To help Chilled and Vya Vermouth launch and create awareness for Manhattan Month, Wendy created her riff on a Manhattan cocktail at this year’s WSWA. “I used Vya Vermouth and Jefferson Bourbon,” she states. “The bourbon has beautiful cigar notes, so I strayed from typical aromatic bitters for 18.21 Barrel Aged Havana & Hide Bitters to accent those smoky notes. I stayed true to the classic by only substituting the cigar bitters; however, if you visit me at my bar during Manhattan Month, you’ll be offered an array of twists in my arsenal!” We asked Wendy why she thought participating in Manhattan Month was important to her and her bar. “I think it’s important for everyone to give back,” she explains. “I donate time and raise money and awareness for children’s cancer and breast cancer charities all year long. I love The Helen David Relief Fund (HDRF) because it’s a charity specifically dedicated to helping bartenders with breast cancer. Many bartenders do not have the insurance or means to afford the expenses incurred while battling cancer. The HDRF helps them pay their bills so they can concentrate on getting well. I feel anyone who is in a position to give back should. Bartenders are in a unique position in that we are in constant contact with the public, so raising awareness and raising a glass at the same time just seems to be a perfect match.”
BREAKFAST OF CHAMPIONS INGREDIENTS
2 oz. bacon fat-washed Crown Royal Maple* 1 oz. Vya Sweet Vermouth 3 dashes Bar Keep Baked Apple Bitters Candied bacon strip (for garnish) Luxardo maraschino cherry (for garnish) PREPARATION
Stir with ice and strain into a chilled Martini glass Garnish with candied bacon strip and luxardo maraschino cherry. *BACON FAT-WASHED CROWN ROYAL MAPLE Pour Crown Royal Maple into a glass container. Add 6 slices of par-cooked (and cooled) bacon and the fat; add 2 pinches of kosher salt. Stir and muddle the bacon. Allow to sit for 30 minutes and remove bacon. Using gloves, hand-squeeze the bacon over the whiskey to save every delicious drop. Place whiskey in fridge overnight. The next day, scoop off the fat and fine stain the whiskey. Allow whiskey to sit until room temperature and then strain through coffee filters (very time-consuming, but worth the wait!). Rebottle and enjoy! Photo courtesy of Star5112
100% de Agave
ENJOY RESPONSIBLY. ©2018 Palm Bay International, Boca Raton, FL
Hecho en México
5 ADVANCED MIXOLOGY
TRICKS OF THE TRADE
To Learn From a Beverage Director ANN-MARIE VERDI Beverage Director and Co-Owner, The Bellwether Photo by Marie Buck
Growing up in a traditional Sicilian-American family, Ann-Marie Verdi was surrounded by people who loved to cook and were passionate about food. Her grandfather and father owned a liquor store, and it was there that she learned how to talk to customers, count change, and eventually, what liquor was and how each differed from the other. So it was no surprise that she ended up opening her own restaurant (together with chef Ted Hopson) called The Bellwether in Studio City, California. Here are some of Ann-Marie’s tricks to running a successful bar program. What are your top five tips for creating a successful beverage program? • • • • •
Be creative, but not too creative! Keep it simple. Know your products. Take pride in your bar. Cleanliness is next to godliness.
Tell us how The Bellwether came about. I moved to L.A. after spending some time in London working in pubs, and became the general manager for Father’s Office in L.A. and Santa Monica. Ted Hopson, my partner, and I have known each other for about 15 years, but this was the first time in our
careers that we had worked together. He was the executive chef at Father’s Office and Lukshon, and it didn’t take much time to figure out that we worked really well together. A conversation arose one night and The Bellwether was born. What did you want to do differently that you hadn’t seen elsewhere? We wanted to create a neighborhood restaurant that was unpretentious and comfortable for everyone. We wanted to get to know all of our locals, and invite them into our “home.” Good food, good drinks, and an open kitchen that wraps into the bar. How did you go about creating the beverage program? The inception of The Bellwether happened right in the middle of the mixologist craze. While I was happy the craft was evolving, I was so tired of waiting 10 minutes for a cocktail! I was tired of ingredients no one could pronounce and complicated recipes that didn’t always need to be complicated. I wanted to be the antithesis of all of that. I decided to create our bar program in the same manner Ted created our food menu: diverse and seasonal; utilizing the fresh produce we have available in Southern California year-round.
The Traveling “Old Fashioned” Suitcase By Richard Thomas Photos by Andrew Thomas Lee
With some impressive mixology taking firm roots in even the smaller American cities, cocktail-making is becoming more competitive than ever before, so producing standout drinks requires even more creative approaches. One source of inspiration is to turn back to what started the high-quality cocktails craze in the first place, namely an interest in what was being concocted in the days before Prohibition. The actual recipes have been thoroughly mined, of course, but that doesn’t mean one can’t apply the style of that bygone era. That’s exactly what Jeff Stockton has done at Atlanta’s Golden Eagle. His bar offers a distinguished line of signature and classic cocktails, but what will really catch your eye when you’re there is the Traveling Suitcase, Golden Eagle’s “twist on
the traditional Old Fashioned that’s stored and served bar or tableside out of a vintage, crushed velvet-lined suitcase,” according to Stockton. Stockton drew his inspiration from the grandfather of Golden Eagle’s founder, Michael Lennox, who actually traveled with an Old Fashionedmaking kit stashed in a similar suitcase. It’s a concept that matches the establishment’s throwback menu, with items like charbroiled oysters and tavern steak. In addition to the eye-catching delivery, the Traveling Suitcase is based on proprietary booze, making it truly Golden Eagle’s own. But without a doubt, it’s the drink’s innovative presentation that one imagines the creator of the Old Fashioned, bourbon baron and allaround Southern gentleman James E. Pepper, would enjoy.
Pisco is Peru
Chill out with Peru and find your favorite Chilcano at Tales of the Cocktail! Meet us at our tasting room and sip the spirit of Peru When: Thursday, July 19 3-5pm Where: Hotel Monteleone - Royal A & B
ANATOMY OF THE BOTTLE
La Caravedo Pisco By Michael Tulipan
PISCO PORTÓN HAS A NEW IDENTITY ...
introducing La Caravedo pisco from the foothills of the Peruvian Andes. The brand has been completely revitalized with a new label and bottle design that still captures Pisco Portón’s rich tradition and history. Brand identity is the lifeblood of any spirit, and is often closely tied to category, price point, and quality perceptions. Protecting brands is an international system known as the Madrid Protocol, which allows companies to easily register trademarks in its signed member countries. However, trademarks can still be challenged locally. Pisco Portón registered “Portón” as a U.S. trademark shortly after the brand launched in the States in 2011, but the tequila company Patrón challenged the trademark for being too similar and easy to confuse with its own brand. Though pisco and tequila are different products from different countries, Patrón won the decision in court, which meant a name change for Pisco Portón.
The brand has been completely revitalized with a new label and bottle design that still captures Pisco Portón’s rich tradition and history.
Faced with this ruling, the company decided to rebrand as La Caravedo in honor of the place where it’s from, the Hacienda La Caravedo. Established in 1684, Destileria La Caravedo is the oldest distillery in the Americas and long known for producing highquality pisco.
new design puts a stronger emphasis on the year Caravedo was founded, along with a logo featuring the hacienda and the words “Est. 1684” on the label.
With its reputation for premium pisco secure and a name finalized, La Caravedo set about redesigning bottles to better tell its story, with a focus on creating a strong thread that tied its line of piscos together that also provided a sense of place and history. The
The rebranded House of Caravedo today styles itself along the lines of the House of Walker or House of Hennessy, which make other products alongside their own signature brands, something Caravedo has in the pipeline. Caravedo is also taking the opportunity to move forward with a new initiative by adding serving facts to the back label, one of the first in the industry to have this on packaging in the United States.
ÂŠ 2017 123 Spirits, L LLC. LC. Ph hoto ÂŠ Michae Michaell Elins Elins
The Man Behind the Brands
Mixing with Vermut THE ANCIENT ART OF VERMOUTH HAS BEEN REBORN at renowned sherry bodega Lustau with the arrival of Vermut, now available in red and white styles.
Mony Bunni, House of Lustau, Midwest brand ambassador
Since Jerez is known for its distinctive sherries, it may seem, at first, like an odd place to develop a new vermouth. But Lustau Master Distiller Fernando Perez points out that most sherry bodegas have actually developed recipes for their own vermouths, but then they fell out of favor as drinking practices changed. Five years ago, Lustau was inspired to dust off an old recipe, and the result was Vermut Red. Perez says, “We perfected the Vermut Red first, as it’s generally the most favored, and its rapid success compelled us to launch the Vermut White barely a year after.” In fact, the white vermouth broke new ground as the first sherry-based vermouth ever produced in the region. The range of sherries is diverse—from extremely dry to very sweet—and finding the right base for Lustau’s vermouth took some time. Perez explains, “The amontillado and Pedro Ximenez of the Vermut Red lend a delicate, velvety character, while still showing structure and depth.” Both sherries are aged through the Solera system, and then botanicals like wormwood
and gentian are added. The white vermouth was easier, as Perez always knew the base would be fino sherry because of its dry, intense nature. He then added moscatel to the fino for delicate, fruity notes. With these high-quality aged sherries as a base, the vermouths ensure the same character and excellence as the rest of Lustau’s line. Lustau’s vermouths make a great building block for cocktails. Perez says, “The layers of aromas in each of the styles, the complexity of the blends, and how these harmonize with the botanicals will bestow an elegance, equilibrium, and gracefulness to cocktail recipes, always!” Perez appreciates a good cocktail, but for him, he enjoys these well-crafted vermouths on the rocks. “It is the traditional way to drink them,” he affirms. “Just a couple of ice cubes, an orange peel, and some poured red vermouth. In the case of the white, I prefer a green olive, rather than the peel.”
After being on a low-abv kick for quite some time now, I’ve really learned to love mixing with Vermouth. It comes incredibly handy when creating cocktails due to its versatility and various applications. Whether you’re looking for something strong and boozy or light and refreshing, our sherry-based vermouth’s lend a unique layer of complexity into cocktails.
-Brett Esler, House of Lustau, Southwest brand ambassador
Photo by Mark Weatherford
“Both Vermuts have a nice sweetness, yet the herbal notes give them a really nice, savory quality. The red is a nice and delicate sweet vermouth, and works well in both shaken and stirred applications. The sage notes in the red, work especially well with berries—strawberries and cherries in particular. The white, while slightly sweet, has a beautiful herbaceous bitterness, and lends itself well to Martini variations. It also works really well in lightly shaken cocktails, such as a Spritz.” - Mony Bunni, House of Lustau, Midwest brand ambassador
Stuck in Spain Created by Brett Esler (Pictured above) INGREDIENTS
1 ½ oz. Lustau Vermut Rojo ¾ oz. B.G. Reynolds Orgeat ¾ oz. fresh lemon juice PREPARATION
Combine ingredients in a coupe; garnish with a lemon peel (expressed and discarded) and star anise pod.
Created by Steven Dragun, House of Lustau, Northeast brand ambassador INGREDIENTS
1 ½ oz. Lustau Blanco Vermut 1 oz. Dorothy Parker Gin ¼ oz. Brennivín 1 barspoon Luxardo Maraschino 2 dashes Peychaud’s Bitters Lemon twist (for garnish) PREPARATION
Serve up in a coupe; garnish with a lemon twist.
Switch to the Witch IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS, MIRAMAR, FLORIDA. WWW.SHAW-ROSS.COM. DRINK RESPONSIBLY
SHAKING AND STIRRING
BELVEDERE SINGLE ESTATE RYE SERIES
Belvedere focuses on the concept of terroir with its new Single Estate Series, composed of two products. Both bottlings are made from Polish Dankowskie Diamond Rye; however the rye is grown in two completely different regions, thus showcasing the subtleties of individual locales. The Smogóry Forest bottling is influenced by mild winters and fertile soil, producing vodka with notes of honey, salted caramel, and white pepper. The Lake Bartężek version comes from a region known for cold winters, bringing a black pepper and toasted nut quality to the vodka.
Responding to requests from distributors and partners for a cucumber-flavored vodka, Stoli created this crisp, clean profile, which is perfect for summer sipping. As the vodka brand that introduced flavored vodka in 1962, Stolichnaya has a long history of developing on-trend flavors. Cucumber is the first new flavor the brand has introduced since 2013. With its natural affinity with many flavors, including mint and citrus, Stoli Cucumber is a seamless addition to many cocktails.
GIN GIN MULE
REMEMBER THE GRAIN INGREDIENTS
Stir the ingredients together to combine. Pour into a short tumbler over one large ice cube. Garnish with an orange twist.
This juniper-forward dry gin offers bold and unapologetically piney notes. Sweet orange adds warmth, while lime and grapefruit contribute brightness to the flavor. Classic gin botanicals, including crushed whole juniper berries, angelica, coriander, and cardamom are macerated in grape brandy, and then redistilled with more orange and jasmine in a vapor basket. Rich and viscous, this gin, like all Copper & Kings products, is copper-distilled and unfiltered.
CUCUMBER MARTINI 2 oz. Stoli Cucumber 1 ¼ oz. dry white vermouth Thin cucumber wheel (for garnish)
50 ml Belvedere Smogóry Forest 10 ml sweet vermouth 5 ml absinthe 2 dashes chocolate bitters
COPPER & KINGS THE MOONS OF JUNIPER DRY GIN
In a mixing glass filled with ice, stir vodka and vermouth until well chilled. Strain into a martini or coupe. Garnish with a thin cucumber wheel.
1 ½ oz. Copper & Kings The Moons of Juniper Gin ½ oz. fresh lime juice ¾ oz. simple syrup ¾ oz. ginger beer 6 mint sprigs PREPARATION
Place mint sprigs in shaker and muddle with lime juice and syrup. Add the gin and fill with ice; shake and strain into a highball glass with ice. Add ginger beer; garnish with a mint sprig and lime wheel.
KETEL ONE BOTANICAL SERIES VODKAS
Ketel One has launched a series of bright, juicy, botanical vodkas. Featuring complementary flavors like peach and orange blossoms, the vodkas use innovative extraction and distillation methods to ensure that the essence of each botanical is preserved. The process uses no sugar and instead of distilling, infuses the vodka with flavor. The result is a drink with 40% fewer calories than a glass of white wine.
KETEL ONE BOTANICAL AND SODA
J.J. CORRY THE GAEL IRISH WHISKEY
The Gael is the first whiskey from The Chapel Gate Whiskey Company, the only all-female Irish whiskey brand in the world and also the first whiskey bonder in Ireland in 50 years. The blend is composed of 60% malt and 40% grain, and offers a flavor of stone fruit, lime, and pink peppercorns. While the casks for this first bottling were sourced, the intent is to create a house style that will continue as Chapel Gate’s own crop matures.
TUPPANCE A POUND INGREDIENTS
1 ½ oz. Ketel One Botanical Peach & Orange Blossom Vodka Sparkling water (to top)
1 ½ oz. J.J. Corry The Gael Irish Whiskey ½ oz. Tio Pepe 1 oz. lemon verbena tea ¾ oz. pear syrup* ½ oz. lemon juice
Pour vodka into wine glass. Top with sparkling water and garnish with herbs, citrus, or fresh fruit.
Stir ingredients on ice in a highball glass. Add ice and top with a splash of soda. Garnish with a slice of pear and a sprig of verbena. *Pear syrup: Roughly chop a pear. Add half its weight in sugar and stir; leave overnight. The sugar will be dissolved in pear juice. Pass through a fine sieve and refrigerate.
PATRÓN CITRÓNGE PINEAPPLE
Patron introduces ultra-premium liqueur crafted from high-quality “Piña Miel” pineapples cultivated in the Mexican state Veracruz. The spirit has a tropical aroma and is the perfect balance between sweet and tart flavors. The popularity of tiki cocktails makes pineapple a preferred flavor, great for agave-based spirits like tequila and mezcal.
PATRÓN PINEAPPLE MARGARITA INGREDIENTS
1 oz. Patrón Citrónge Pineapple Liqueur 1 ½ oz. Patrón Silver Tequila ½ oz. pineapple juice ½ oz. lime juice PREPARATION
Combine ingredients in a shaker with ice; combine and chill. Strain into a rocks glass filled with ice, and garnish with a lime wedge.
© 2015 Azar Distilling, San Antonio, TX. All rights reserved. SEERSUCKER SOUTHERN STYLE GIN ®, is an exclusive trademark of Azar Distilling. Please drink responsibly.
How do you know when you’re good at something? When you’ve honed in on your talent and you’re at the top of your game? Those of us in the creative world know something’s “good” when we see it. And most bartenders know something is “good” when they taste it. However, those who aspire to be more than “good” must mix more than a few not so good drinks before perfecting the killer ones. With hard work, dedication, and a passion for the craft (which is evident in most bartenders we know), creating something noteworthy happens with time and practice. This special issue of Chilled delves further into the ambition at work behind craft mixologists by introducing a revamped Tales of the Cocktail. The new organization fosters career development, with leadership organizing grants for professional bartenders, innovative educational seminars offered during the event, and an overall concentration on bartender well-being and advancement. Bravo! Our edition also looks at those who have perfected their craft, focusing on competition winners, top spirits made in the USA, outstanding bars abroad, and our own Chilled 100 Ambassadors letting us in on their mixing secrets for crafting those killer cocktails. Our Academy Award-winning cover boy, Jamie Foxx, knows about achieving greatness. The talented actor goes OFF SCRIPT with Grey Goose to celebrate other icons in the cinematic world and the moments that shaped their success.
e s o o G y e r G and
x x o F e i m a J go OFF SCRIPT By Mathew Powers | Photos by Jake Chessum
ON MAY 4, GREY GOOSE VODKA LAUNCHED OFF SCRIPT, A NINE-PART DIGITAL SERIES HOSTED BY GIFTED SINGER, COMEDIAN, AND ACADEMY AWARD WINNER JAMIE FOXX. THE SERIES FOLLOWS FOXX AS HE CONDUCTS CAPTIVATING INTERVIEWS WITH SUCH STARS AS VINCE VAUGHN, DENZEL WASHINGTON, DWAYNE “THE ROCK” JOHNSON, AND SARAH SILVERMAN.
Just as Grey Goose is born of a unique distillation process that transforms exceptional French ingredients—soft winter wheat from the Picardy region and spring water from Gensac-la-Pallue—into a clean, smooth vodka, Foxx superbly reconstructs the typical Q&A interview format into a friendly, entertaining conversation. The exchange between Foxx and his guest allows viewers an opportunity to gain insight into the stars’ lives, inspirations, and passions. The interviews commence with the alwaysfashionable Foxx inviting his guest to sit with him on his plush, blue velvet couch that lies in the center of a stylish, custom-designed trailer. Once the two stars get comfy, they clink glasses filled with Grey Goose cocktails. And then the fun begins. “Jamie Foxx is one of the film industry’s brightest stars, with infectious charisma and charm that will capture the hearts of everyone who watches OFF SCRIPT,” said Yann Marois, senior vice president of Grey Goose Vodka. Foxx added, “What I love most about this series is that viewers are going to walk away feeling inspired by the personal stories from our guests and the movies that influenced them.” Foxx not only asks the questions, but also shows genuine excitement in having the opportunity to chat with his guests. One almost forgets Foxx is a superstar because he appears to be as much a fan as he is an acclaimed entertainer. Grey Goose—like its parent company Bacardi Limited—is no stranger to the entertainment industry, including successfully partnering with the Sundance Channel by sponsoring festivals in Toronto and producing the hit series Iconoclasts. Grey Goose produces OFF SCRIPT in conjunction with several outlets adept at digital production, The Sunshine Company and Jash (which Group Nine Media acquired in 2017). The series is distributed exclusively across Oath platforms, comprised of HuffPost, Yahoo Entertainment, and AOL. com, as well as Group Nine social platforms. Your can also check it out on www. greygooseoffscript.com. “Grey Goose has a long history of supporting film and bringing great stories to life, and we look forward to continuing this exciting new storytelling avenue with Jamie,” said Marois.
Photos Courtesy Grey Goose
CHECK OUT WHAT JAMIE HAD TO SAY ABOUT GOING OFF SCRIPT WITH GREY GOOSE VODKA WE HEAR YOU CREATED THE SUMMER COCKTAIL, THE GOLDEN GOOSE, TELL US ABOUT THIS COCKTAIL. Yeah, the Golden Goose is my own twist on a Moscow Mule. It’s got all the great ingredients of a classic Mule—Grey Goose Vodka, lime, ginger beer—plus we added passionfruit into the mix. It’s really light and refreshing. It’s a callback to the golden age of Hollywood. HAVE YOU EVER BEEN A BARTENDER OR CREATED A DRINK BEFORE? This was my first time creating a custom drink. The Moscow Mule is one of my favorite cocktails, so it was really fun adding my own personal spin on it. TALK TO US ABOUT YOUR NEW COLLABORATION WITH GREY GOOSE, OFF SCRIPT, AND WHAT INSPIRED YOU TO DO THE SHOW. It’s a dream job for me getting to work with Grey Goose on OFF SCRIPT. It’s a digital series where I get to have conversations with some of my most respected friends in the entertainment industry about their lives and their work. I was inspired to do this show because I want to inspire others. The best part about this project is that viewers are going to walk away with a better understanding of what influences some of the greatest creative minds of our era. WHO WAS ONE OF YOUR FAVORITE GUESTS ON THE SHOW AND WHY?
HAVE YOU ALWAYS BEEN A VODKA FAN? Of course! I can’t write a song with “Blame it on the Goose” and not be a vodka fan. Vodka is always the best way to start the party. And there’s no party like a Jamie Foxx party.
THE GOLDEN GOOSE INGREDIENTS Photo by Matt Winkelmeyer
It’s hard to pick a favorite because I am a huge fan of all of them. I’ve had the chance to sit down with everyone from Chadwick Boseman to Jeremy Renner, Melissa McCarthy, Dwayne Johnson, Gabrielle Union—all of them are killing it right now! I will say that I’m taping an episode this month with Denzel Washington and I’m very excited for that. He’s been a great friend and mentor of mine for a long time, and I’m excited for people to see a different side of him.
1 ½ oz. Grey Goose Original ½ oz. lime ½ oz. passionfruit juice Ginger beer (to top) Mint sprig (for garnish) PREPARATION
Build in a Collins glass over fresh ice. Garnish with a mint sprig.
The Proof is in the Pour.
By Annie Borgerding
With the sound of Independence Day fireworks still in the air, Chilled is all about celebrating unique American spirits. Individualistic, dynamic, pragmatic, and deeply competitive … that’s the “American Way.” We admire those who believe in progress, selfimprovement, and good old-fashioned hard work. For all of these aforementioned reasons, the American “craft” distilling industry is thriving, and thrifty consumers are more educated than ever about the production of their go-to spirits. Check out some of these American-made brands and the local ingredients they’re sourcing. These brands prove how sheer willpower and drive can propel you into success, and are definitely proud to be American! In Pilot Point, Texas, Western Son Distillery handcrafts its vodka from 100% American yellow corn and column distills it 10 times in small batches, giving the vodka a slightly sweet nose and a full, round
mouthfeel. Western Son currently has nine different gluten-free vodkas in its portfolio, all of which are best served chilled and pair well with savory dishes. The brand also shows its patriotic side by sending care packages to soldiers in Iraq and Afghanistan. Also handcrafted in small batches, American Harvest, located in Rigby, Idaho, uses organic Rocky Mountain wheat and water from deep beneath the Snake River Plain. American Harvest is silky-smooth with a clean finish and a distinct, bright, citrusy pop. This field-tobottle brand is excellent in classic cocktails like Mules and Punches. St. Augustine’s famous Florida Double Cask Bourbon is finished in port wine barrels sourced from San Sebastian Winery. The end result is a gorgeous spirit with a creamy taste and semisweet finish, with hints of raisins, cinnamon, cloves, and chocolate. The distillery is locally founded and community-owned
“It’s a very exciting time to be in distilled spirits. At Prairie Organic Spirits, we recognize that consumers increasingly want to know the ‘what and who’ behind their vodka. We know the family farmers that grow our organic corn; we see the extra lengths they go to create sustainable crops, and we believe that combined with the care that we put into distilling ultimately leads to a better vodka— better for the environment and better tasting.” — SCOT T MEEK , VP OF M ARKE TING , PHIL L IP S DIS TIL L ING COMPA N Y
in the Historic FP&L Ice Plant (built as part of St. Augustine’s first power and ice complex in 1907), representing the city’s rich history. Born in Austin, Texas, Deep Eddy Vodka is column distilled 10 times using corn. The finished product has a neutral flavor, slight hint of honey on the nose, and whisper of sweetness, making it a classic mixer for soda or tonic. Each bottle of Deep Eddy Vodka has a different “betty” or pinup girl on the label giving the packaging a nostalgic look. Distilled with Idaho Russet Burbank potatoes, Blue Ice Vodka is made in a four-column still and filtered five times. Blue Ice’s natural ingredients are sourced where the product is made. This brilliant spirit has a depth of flavor with hints of nut, blossoms, and sweet cherries, and works well with all sorts of fruity and floral mixers.
Made from 100% neutral potato spirits in a fourcolumn still, Zodiac Vodka has a 91-stage distillation process that uses birch charcoal filtration and Rocky Mountain spring water. The resulting smooth, clean spirit proves very mild and round, with notes of melon and black pepper. It’s the perfect vodka for Bloody Mary brunches. Bayou Rum is craft-distilled from locally grown sugarcane in its hometown of Lacassine, Louisiana. Bayou uses its famous “sugarhouse” recipe, a blend of 100% natural, unrefined Louisiana sugarcane and molasses. Prior to bottling, the rum is aged in ex-bourbon barrels for up to three years, which gives a burst of sweetness that turns to caramel mid-palate. It finishes with a hint of eucalyptus and slightly rough edges. It’s a wonderful time to handcraft spirits in small batches and use local American ingredients. The proof is in the pour.
Ask A Bartender Crafting Cocktails: Advice on Techniques and a Career Behind the Bar
By Camille Severino
WHETHER YOU’RE A CAREER BARTENDER OR JUST STARTING YOUR FIRST GIG, THERE’S NO DENYING THAT LIVING AS A DRINK SLINGER HAS ITS BENEFITS AND PITFALLS JUST LIKE ANY OTHER PROFESSION. GRANTED, WE DON’T HAVE TO TAKE A PILE OF PAPERS HOME AFTER THE OFFICE CLOSES, AND ONCE YOUR SHIFT IS OVER, IT’S OVER. YET, AS A BARTENDER, YOU ARE IN THE PUBLIC EYE THE SECOND YOU STEP BEHIND THAT BAR. WITH THE POSITION COMES CERTAIN RESPONSIBILITIES THAT, IN A LOT OF WAYS, MAKES OUR PROFESSION TOUGHER THAN MOST. WHAT IF YOU’RE HAVING A BAD DAY? THAT DOESN’T MATTER WHEN YOUR SHIFT STARTS, BECAUSE THE STEREOTYPE IS PRETTY SIMPLE; PEOPLE TELL BARTENDERS THEIR PROBLEMS, NOT THE OTHER WAY AROUND.
THAT BEING SAID, THERE’S MORE TO TENDING BAR THEN PLEASING YOUR CLIENTELE. HOW WE MAKE OUR DRINKS MATTERS, ESPECIALLY WHEN WE’RE CRAFTING THE CLASSICS. WE SPOKE TO SOME OF OUR CHILLED 100 AMBASSADORS AND ASKED THEM WHAT CRAFTING COCKTAILS MEANS TO THEM. WE ALSO WANTED TO KNOW WHAT THEY THOUGHT IT TOOK TO MAKE BARTENDING A CAREER. HERE’S WHAT THEY HAD TO SAY.
NIC CHRISTIANSEN // Butchertown Grocery in Louisville, Kentucky “To me, craft cocktailing is about respecting your ingredients and techniques,” said Nic Christiansen of Butchertown Grocery in Louisville, Kentucky. She notes that procedures and steps are everything when it comes to making our creations. “Without proper technique, the flavors can become muddled and you won’t be able [to] blow someone away.” Christiansen added that keeping your body in shape is also imperative, since bartending is a physically laborious career. “Bartending can put a lot of stress on the body, but you can counter the issues with productive activities.”
MICAH MELTON // The Aviary in New York, New York Micah Melton of The Aviary (which has locations in Chicago and New York) said “To sustain yourself as a career bartender, you have to look at it as a career.” If you stay out drinking every night until the wee hours of the morning (which we all know is a notorious trait of some drink slingers) then you “will burn out quickly.” He noted that paying close attention to your mental state and taking some alone time is also important when it comes to a lifetime behind the bar. “Don’t feel bad about taking a day to focus on yourself and your metal health, stay in and relax,” advises Melton. “Everyone needs down time to recoup.”
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CATHERINE CANNON // Federal Galley in Pittsburg, Pennslyvania As for creating a rewarding career pouring beer, Catherine Cannon of Federal Galley in Pittsburgh believes that to have successful life behind the bar, you need to make “time for yourself.” She said that, when she’s commuting to work, she avoids communication altogether, choosing instead to dive into a book that has nothing to do with bartending or listen to a new artist. This practice, in combination with attending events outside of her work, leaves her feeling recharged. “Every time I attend an event outside of my market like Portland Cocktail Week, Tales of the Cocktail, or BarSmarts Advanced I find myself completely rejuvenated, refreshed, and ready to improve myself, my bar, and my community,” she says.
MELISSA ZORNES // William Collier’s in Nashville, Tennessee Melissa Zornes at William Collier’s in Nashville, Tennessee, feels that creating perfectly crafted cocktails is on par with a chef-prepared meal, and we couldn’t agree more. “I’m less concerned with trends and more concerned with delivering an experience that is both well-executed and makes sense to the clientele,” she told us. Zornes feels that after she chose bartending as a career, she gained “a wider perspective,” and it has allowed her freedoms that other careers lack. “There’s no doubt that by choosing bartending as a career, you’re choosing to be engaged in a constant juggling act,” she said. As fellow bartenders, we know exactly what she means but we love it for our own individual reasons. Zornes summed it up nicely, “I wouldn’t change it for the world.” CHILLEDMAGAZINE.COM
Striking the balance between
taste and lavor THE PERFECT PURÉE OF NAPA VALLEY
By Colleen Thompson | Photos courtesy of The Perfect Purée of Napa Valley
Purées are often at the heart of deliciousness. From soups to sorbets, puréeing (which comes from the French culinary expression “reduire en purées,”) simply means to render solid foods into mash, which ultimately forms the building blocks that create the intensity of taste and flavor. Understanding the difference between taste and flavor and why it is crucial to strike a balance between both can be key to a winning cocktail. Tequila Cazadores Global Brand Ambassador Manny Hinojosa is a national award-winning mixologist who is passionate about flavor. “Flavor and taste are distinctly different and important senses that humans use to perceive and determine whether or not we like something. The sensation of taste happens mostly on the tongue and other parts of the mouth where the taste buds are located, such as the soft palate. Flavor is more sophisticated and involves sense of smell, aroma, texture, and most importantly, expectation. Each individual perceives flavor notes differently depending on their own unique
genetics, environment and culture,” says Manny. “When a bartender understands this, it’s a lot easier to work with products that provide both taste and flavor, like purées.” It was this intensity of flavors that set Tracy Hayward in search of creating consistently good purées that were authentic in flavor and also quick and convenient. Taking a leap of faith and using funds from the sale of her house, she launched The Perfect Purée of Napa Valley in 1988. The company initially consisted of just eight flavors and today has grown into a product line of 40 purées, zests, concentrates, and blends that range from white peach and lychee to prickly pear and pink guava. Raised in Orange County, California, Hayward received a degree in public relations from the University of Southern California before moving to Paris and attending the renowned cooking school École de Cuisine La Varenne. Hayward’s mantra of “surrender to your senses” has served as her portal to self-discovery as she
recommends, “Enjoy a spoonful of your favorite purée flavor, close your eyes, and let the flavor explode. Being present in this way balances us and allows soft, empathic memories to flood our sensory systems. It’s all about connecting.” It’s this connection that has inspired chefs, bakers, mixologists, and other culinary masters to develop signature dishes using her unique purées, which are made from thoughtfully sourced fruits and vegetables, and sustainably packaged. Adjusting for natural sugar and acid variations by adding just enough of both, The Perfect Purée has been able to bring the fruit to a consistent level that is optimum for the palate. Part of mastering the consistency is the stringent expectations when it comes to suppliers and selecting the produce. “The supplier partners we work with will probably tell you we are difficult to deal with, as we have uncompromising quality standards,” says CoPresident and Chief Marketing Officer Michele Lex. “We guard the
“As a woman-owned company, we wanted to include in our anniversary celebration the women who influence us and have contributed to our success, which is the concept behind Tastemakers. Kim Haasarud, Charlotte Voisey, Rose Levy Beranbaum, Emily Luchetti, and the other talented professionals we have profiled have had an immeasurable impact to the food and beverage industry. We have had the great pleasure to work with all of them, and they have contributed greatly to our success.” — MICHELE LEX, Co-President and Chief Marketing Officer integrity of our flavor profiles and our packaging so seriously that sometimes we forgo opportunities if our standards are not met or a flavor is not representative of our specification. Because we source all ingredients and material ourselves, we eliminate a lot of opportunities for something to go sideways. We have relationships with some of the same growers as far back as company inception. After 30 years, we are proud to say that highest quality remains a benchmark.” Kirsten “Kitty” Amann, Brand Ambassador for The Perfect Purée, believes it’s the balance of taste and flavor that makes the purées invaluable to her cocktail mixing. “Taste refers quite literally to what you can taste on your tongue, the basics being sweet, salty, bitter, and sour, with ‘umami’ and ‘metallic’ up
for debate,” she says. “Having these elements in balance is crucial to making a good cocktail. When we talk about aroma in cocktails, we can start having a discussion about cocktail and food pairings that wine lovers will appreciate. What I find really interesting about aroma is the connection it has to the limbic system, which is concerned with instinct, mood, emotions, behavior, and long-term memories. “Flavor is where those two senses converge, and in certain combinations, can be like instant time travel. There’s something so special about a drink or a dish that moves beyond delicious and beautiful to evoke nostalgia,” Amann continues. “The Perfect Purée are really useful tools to get your drinks and dishes there, namely for their consistency and
balance. I can’t tell you how many times adding just the right amount of passion fruit, mango, or ginger sour has tied a cocktail or punch together for me.”
EXPERIENCE FLAVOR FIRST-HAND WITH COMPLIMENTARY SAMPLES. FOODSERVICE PROFESSIONALS CAN CURATE A SAMPLE BOX AT
Photo Courtesy of PromPeru
Chilling with Chilcanos A CELEBRATION OF PISCO
By Francine Cohen
It’s always fascinating when politics impacts potables and a simple barroom conversation becomes as much about the Highball in front of you as it is about the economic consequences of the spirit it’s made from. This is happening just as much in 2018 as it was almost 400 years ago, and there’s no better example of that than Pisco.
the world’s most unique spirits. Legend has it that if the King of Spain hadn’t levied heavy taxes on wine exported from Peru back in the 1600s, industrious grape growers and winemakers may never have decided to distill their products and give us the grapebased brandy known as Pisco. But he did, and as a result, so did they.
to politics. While the 1960s saw drinks like the Pisco Sour on a few menus, Pisco-based cocktails were few and far between. Back then, the spirit just wasn’t that easy to find; political turmoil in Peru had put a clamp down on the spirit’s exportation, and it wasn’t until the late 1990s/early 2000s that Pisco was incrementally imported again.
Before trade agreement battle lines were drawn in the spirits world, there was a tax-levying world leader who was the impetus behind
Unlike almost any other spirit, Pisco’s position in our collective cocktail consciousness remains continuously and directly linked
Today, Pisco is Peru’s national spirit and utilizes only eight grape varietals with absolutely no additives of any sort. While it took
ingredients you’ll find at any bar and has a template that can lend itself to some variations.” about a decade to prominently resurface in the market, today more than ten different Pisco producers make their product available in the United States. Bartenders can’t get enough of this spirit, which is winning awards left and right at competitions like the Ultimate Spirits Challenge and the San Francisco World Spirits Competition, where Pisco was regarded as the best white spirit three years running. Pisco is a D.O. (Domination of Origin)-protected spirit, recognized as the best in terms of quality, versatility, and its ability to let bartenders get creative. Whether relying on the classics (like the Chilcano) or creating a riff on the iconic, simple cocktail of Pisco, lime, bitters, and ginger ale or ginger beer (which fits today’s drinkers’ desire for something refreshing and easy to make and enjoy at the bar or at home), bartenders are passionate about Pisco.
Tony Abou-Ganim is one of those bartenders, and the first Pisco drink on his mind is always a Chilcano. He notes, “That was a drink that eluded me until my trip to Peru. This thing is just delicious. It’s like a Moscow Mule, but with so much more complexity. It is a beautiful way to show off the floral qualities of the Pisco.” Chilcanos are much more than just a striking way to show off an elegant and pure spirit— they’re also easy and profitable to serve, either traditionally or adorned with a personal twist. Peruvians have been mixing ginger ale and Pisco as far back as the 1800s. Back then, Peru’s Italian immigrants were enjoying a cocktail of grappa, ginger beer, and lime juice that they called a Buongiorno, and when they ran out of grappa and started swapping in Peruvian Pisco, the new concoction became a “Chilcano,” which was also the name of a popular fish head soup. What do a fish head soup and Pisco have in common (aside from being made of ingredients easily at hand)? Rumor has it they’re both a great hangover cure.
Photo by Andrew Kist Photography
Debate all you want about Pisco’s restorative morning-after powers, but there’s no denying it’s undoubtedly refreshing. AbouGanim adds, “It’s a simple drink with ingredients you’ll find at any bar and has a template that can lend itself to some variations. You can pump up the ginger a bit with a ginger tea syrup or explore the
addition of various bitters that are found on every bar. Chilcanos work with virtually any style of Pisco—puro, acholado, or mosto verde—and really do showcase the Pisco.” Not to mention it’s a delicious way to address everyday politics at the bar or at home, when all you really need to be doing is hoisting this classic Highball with your friends. Abou-Ganim and his bartender friends from around the country will be mixing up their Chilcano variations this July at “Chilling with Chilcanos,” the Pisco tasting room at Tales of the Cocktail and hosted by the Trade Commission of Peru.
Photo by Andrew Kist Photography
“It’s a simple drink with
Created by Tony Abou-Ganim and Dale DeGroff for the Trade Commission of Peru in Miami, July 2017 INGREDIENTS
2 oz. Pisco (Mosto Verde) ½ oz. fresh lime juice ½ oz. ginger syrup 1 oz. strawberry lychee puree Champagne PREPARATION
In a mixing glass add Pisco, fresh lime juice, ginger syrup and strawberry lychee puree; shake with ice until well blended. Strain into an ice filled Collins glass and spritz with chilled champagne. Garnish with sliced strawberries and lime slices.
A MUST ATTEND
The first meeting of the Wine & Spirits Wholesalers of America (WSWA) on March 19, 1943, officially launched the association to represent the wholesale tier of the wine and spirits industry and advance the interests and independence of wholesalers, distributors, and brokers. At the time, the people who formed the group were venturing into unchartered territory. That first meeting turned into something quite profitable and beneficial for the industry. Today, WSWA has more than 380 member companies in 50 states and Washington D.C., and its members distribute more than 80 percent of all wine and spirits sold wholesale in the United States.
Wine & Spirits Wholesalers of America
By Francine Cohen This year—75 years later after that first meeting—the organization’s Diamond Jubilee was celebrated in Las Vegas at Caesars Palace, drawing in 2,700 industry professionals from around the globe. The annual convention and exposition, which introduced a new chairman dedicated to increasing diversity in the industry, was a networking bonanza for brands both big and small and the distributors that need to know them. Getting to know one another is a specialty of people in the liquor trade, and the networking and business building opportunities are unparalleled. As Chilled 100 bartenders Joel Cockerill, Wendy Hodges, Daniel Keaveney, and Emilio Tiburcio mixed drinks and poured neat tastes of every sponsor product served during the opening night reception, the conversation flowed … and continued well after the party ended. Jim Fricke, director of sales and marketing at Quady Winery, comments, “I think one of the most fun aspects of WSWA is the after-dinner networking that happens. It gives us a chance to see people as you walk the halls of Caesars, and notice ‘there’s so-and-so from that place,’ and you just kind of talk about the best methods for going to market.” Jennifer Manger, marketing director for Niche Import Co., a Marussia Beverages Company, values the event’s networking opportunities and notes, “All your distributors in the United States are going to be there.” That’s really important for brands like Wódka, which is reintroducing itself to the market under a new ownership group (Edgewater Spirits) and recently opened in two major U.S. markets, thanks to its WSWA presence. Edgewater Spirits Marketing Director Daniel Undhammar comments, “It’s a great convention, arguably the largest in the United States; very businessfocused, ideal for growing brands, developing new markets, continuing to grow old relationships, and making great new ones! It also sets a great platform for goals and directions to go for the year … basically a great tool and support.”
Barbara Sweetman, vice president of Caballeros Inc. (Scorpion Mezcal, Sierra Norte Whiskey), has been bringing her brands to WSWA for the last 16 years and happily returned for a 17th. She shares, “If a brand wants to do regional business, they have to go where the distributors are. The Exhibit Hall is a place to meet potential new customers and have a bigger presence. I think it’s a necessary show to attend.” Brands like The Perfect Purée of Napa Valley, QDrinks, and Fentimans (all nonalcoholic beverage brands) have a place at the convention and expo, too. These beverages are often a key ingredient in the cocktails created during the Call for Cocktails Mixology Competition and Wholesaler Iron Mixologist Competition, fierce battles between brand and distributor mixologists to show off their trend-setting libations. While new and newish brands such as Rosé Piscine, Wine Society, Blue Whale Gin, and Bedlam Vodka vie for attention on the Exhibit Hall floor and during the Brand Battle, moreestablished brands—like those in the Castle Brands portfolio and the very popular Azunia tequila— have their moments in the sun, too. Bedlam won last year’s Brand Battle, and what a year it’s been for the brand! Bars at the ESPYs and CMAs, plenty of media coverage, a partnership with Harley Davidson, and probably most important of all, strong relationships with the right distribution partners that are helping Bedlam’s business grow at a manageable and profitable pace. This year’s Brand Battle winner, Blue Whale Gin, is so new to the scene that its California botanicals-sourced gin hit the market just a few weeks before WSWA. Yet out of the gate, its quality juice, strong packaging, and meaningful story won over the judges and attendees alike. Simply put, WSWA is a great launching pad for every aspect of the liquor business, and the next 75 years look brighter than ever.
A DASH of CREATIVITY with TRADITION
By Mathew Powers The time-tested Trumer Pils family recipe has been putting smiles on the faces of beer drinkers for centuries, so it’s no surprise the beer has also won a multitude of awards, including three World Cup Gold Medals. Now, Trumer and Chilled Magazine are challenging bartenders this summer to incorporate the pils into a California-inspired cocktail in the California Fresh Cocktail Competition. Trumer Pils, located in Berkeley, California, surfaced in 2004 as a sister location to the Trumer Brauerei, which has produced beer since 1601 in Salzburg, Austria. The Bay Area location allows Trumer to marry the American craft brewing passion with centuries-old Austrian brewing traditions. Lars Larson, master brewer, explains, “Our handcrafted pilsner remains true to style, focusing on four pure ingredients and extended cold fermentation to create perfectly balanced beer.”
the California Fresh Cocktail Competition with Trumer Pils
Indeed, all one will find in Trumer Pils (which has a 4.9% ABV) is malted barley, noble Saaz hops, a brewery-developed proprietary yeast strain, and pure water that flows from the Sierra Nevada mountains.
BARTENDERS: Open your Instagram profiles, log on to chilledmagazine.com, and test those beer cocktail recipes. It’s time to submit your best California-inspired Trumer Pils cocktail and try to win some cash!
Still, while adhering to tradition is laudable, there’s no reason a brewery can’t also embrace innovation. And that’s where the California Fresh Cocktail Competition comes into play. Bartenders are being asked to create a Trumer Pils cocktail this summer that includes no more than five additional ingredients (and an optional garnish) that captures the spirit of California. “We are looking for recipes that can be enjoyed in the sunny southern region or the crisp north,” notes Larson.
HOW TO ENTER
“Trumer Pils is a refined beer that is very versatile,” he continues. “Not only does it pair well with almost any food, it’s also the perfect ingredient for a cocktail. Mixology isn’t just for spirits and wine—incorporating beer feels like the perfect way to mix things up.” The cocktail competition is yet another way of adding a dash of creativity to tradition. Whether it’s Napoleon setting fire to the Austrian Brauerei and crops in 1800 or opening a brewery in California, Trumer has always managed to forge ahead while also holding onto its past.
Step 1: Enter at chilledmagazine.com/trumerpils Step 2: Post a photo of your entry to Instagram and tag @trumerpilsusa, and include a full list of ingredients and measures
GRAND PRIZE $5,000 cash
• The competition begins June 11, 2018 • The deadline for entries is August 24, 2018 • The top ten recipes chosen by a panel of judges will be announced the week of August 27, 2018, in Berkeley, CA • The winner will be chosen on August 31, 2018
• Each entry must include one pour of Trumer Pils and no more than five ingredients (excluding garnish, which is optional) • Entries will be judged on taste, balance, look, creativity, and how they capture the spirit of California
RECIPES THE AESTHETICALLY PLEASING WEBSITE BEAUTIFUL BOOZE, CREATED BY NATALIE MIGLIARINI FOR DRINK-MAKING ENTHUSIASTS, IS CRAFTING COCKTAILS THAT ARE GUARANTEED TO BE THE MOST GORGEOUS DRINKS THIS SUMMER. WITH THEIR BRIGHT, POPPING COLORS, THESE COCKTAILS SCREAM SUN-DRENCHED FUN. Photos by Natalie Migliarini
SPICY GRAPEFRUIT SOUR INGREDIENTS 2 oz. Corralejo Reposado Tequila 1 oz. grapefruit juice 1 oz. lime juice 1 ⁄2 oz. jalapeño simple syrup 1 egg white PREPARATION Add all ingredients to shaker with ice; shake hard to chill, strain and shake hard again; strain into glass.
APPLE LEMON DROP INGREDIENTS 2 oz. Seagramâ€™s Apple Vodka 1 oz. lemon juice 1 oz. simple syrup Sugar (for rim)
PREPARATION Rim glass with sugar. Add all ingredients to a cocktail shaker with ice. Shake hard and strain into glass.
WATERMELON SALTY DOG INGREDIENTS 2 oz. Seagramâ€™s Watermelon Vodka 4 oz. grapefruit juice Salt (for rim)
PREPARATION Rim glass with salt. Add ingredients to shaker with ice; shake hard, then strain into glass over fresh ice.
ZAYAN TIKI TIME INGREDIENTS 2 oz. Zaya Rum 1 oz. lime juice 1 oz. pineapple juice 2–3 dashes orange bitters 1 ⁄2 oz. grenadine (to top)
PREPARATION Combine rum, lime juice, pineapple juice, and orange bitters in cocktail shaker with ice. Shake hard to chill; strain into a Collins glass over fresh ice. Float grenadine on top.
By Bryen Dunn
CHRIS AND LAURA MCMILLIAN ARE THE PROPRIETORS OF REVEL CAFE & BAR IN NEW ORLEANS AND CO-FOUNDERS OF THE MUSEUM OF THE AMERICAN COCKTAIL. BUILT IN A VICTORIAN HOUSE, REVEL’S ACTUAL BAR IS FROM THE TURN OF THE 20TH CENTURY, AND THE CYPRESS MOLDINGS, ORIGINAL PINE FLOOR, AND THE QUARTER SAWN OAK BAR ALL HINT OF A TIME THAT’S LONG PASSED. The pair have been married for 38 years, and first worked behind the bar together at BarUnCommon in the Renaissance New Orleans Pere Marquette French Quarter Hotel. Since opening Revel in February 2016, they have quickly become known for being
the bartender’s bartenders, educators who mentor bartenders. Chris is a fourth-generation bartender and has worked at several prestigious New Orleans bars. He’s also well-known for telling stories and reciting drink-themed poetry while making drinks.
Laura says, “We are a business fueled by passions, and one of those passions is the history of drink and drinking. Our customers are drawn into the theater of the crafting of the drinks, and the history of the drinks themselves.” She continues, “Our menu of 39 cocktails is divided into four categories: First, our love of these cocktails; second, a collection of Renaissance Cocktails that we feel will be the next classics; third, a collection of favorite Vintage Cocktails; and fourth, our Signature Drinks collection, which is a result of decades of pleasing guests. We believe bartenders need to know why they’re doing what they’re doing, and the classics reinforce this. For instance, we have the Jeez Louise Cocktail, which is an Amaro Margarita. By knowing the history of the New Orleans Sours, one understands how this drink makes sense.” Chris has co-authored a book, which illuminates the city’s open embrace of alcohol both in religious and secular life while delving into the myths, traditions, and personalities that have made it a mecca for mixologists. The Sazerac, Hurricane, and absinthe glass of Herbsaint are among the many well-known creations native to New Orleans. Chris also has his own retail brand cocktail mix. The Cocktail Artist Premium Bloody Mary Mix is made with real tomato puree and a secret blend of spices, and is currently available in over 2,400 Walmart stores across the country. With new chef Chris DeBarr now on board, the team will soon be going in a different direction with their wine list. In tandem with chef Jose Ayala baking freshly made breads in-house, the duo create dishes such as the crawfish grilled cheese sandwich, peanut butter burger, Spanish roasted vegetables with chèvre, and steak frites. Upcoming summer plates include crab and watermelon salad, poached shrimp BLT salad, lamb meatballs, and chilled soups. For those seeking a cold brew, there’s a selection of local craft beer offerings, including Urban South, NOLA, Gnarly Barley, Southern Prohibition, and Second Line.
MARTIN KOVE MARTIN KOVE REPRISES HIS ICONIC PORTRAYAL OF JOHN KREESE, THE VILLAINOUS KARATE SENSEI IN 1984’S LEGENDARY MOVIE THE KARATE KID, FOR HIS ROLE IN COBRA KAI, WHICH IS SET 30 YEARS LATER. THE SERIES FOCUSES ON THE REOPENING OF THE COBRA KAI DOJO BY OLD RIVALS JOHNNY LAWRENCE (WILLIAM ZABKA) AND DANIEL LARUSSO (RALPH MACCHIO). Photo by Bryan David Hall Photography
I adore spending time with my children, Rachel and Jesse, and my grandchildren, Jaxon and Dylan.
I enjoy Thai and Japanese food, and when I kid myself that I’m a pseudo-vegan, I indulge in salads in restaurants where seafood doesn’t tease me. I love grilled octopus, fish-oriented pasta dishes, exciting and creative omelets, and ceviche.
HOME BAR FANTASY
A Western saloon with mirrors, dancehall girls, and every liquor imaginable from all points of the globe (specializing in single-malt whiskies and foreign beers), with poker tables surrounding the bar and a big sign upon the entrance to the bar suggesting that you “check your guns.”
No, except when I served Charles Bronson when he was playing Wild Bill Hickok and I was playing Jack McCall (his ultimate assassin years later) in the film The White Buffalo.
Signature Serve –1.5 oz. Drumshanbo Gunpowder Irish Gin –Top-off with chilled premium tonic water –Fresh Ruby Red Grapefruit
gunpowdergin.com ENJOY RESPONSIBLY.
©2018 Palm Bay International, Boca Raton, FL
WE DIDN’T INVENT THE CR AFT COCKTAIL Craft cocktails require a variety of artisanal ingredients. Perfecting them requires just one: the world’s finest 100% Weber Blue Agave, slow-roasted in small batches for our signature smooth taste. We didn’t invent the craft cocktail,
BARTENDER: STEPHEN HALPIN COCKTAIL: SMOKED MANGONADA MARGARITA
For this recipe and others visit patrontequila.com/cocktails
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.
WE JUST PERFECTED IT.
Jamie Foxx Goes OFF SCRIPT with Grey Goose Vodka