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departments Editor’s Note
8 A Message from Myriam Henrickx
Bottoms Up! 10 12 14 16
Cool Products - Stuff You Need to Know About Cool Bottles - Innovative Vodka How to Mix with Genever Anatomy of the Bottle - Mamont Vodka
20 Bartender Submission - Ardi Dulaku, SaltRock Southwest Kitchen 22 Bartender Submission - Alexis Brown, The Drifter 24 Bar Owner Profile - Liam Deegan, Longway Tavern 26 Bar Profile - Employees Only 28 Bartender Profile - The Garnish Guy 30 Bartending and Beyond - Zack Bush 32 Chilled 100 Ambassadors - Inspirational Mixing 34 Brewery Profile - Shannon Brewing Company 36 Bar Profile - Patrick Duffy’s Broadwater Plunge
41 Trending in Gin 44 Mixing with Gin 46 Spring Mixing with Brockmans Gin
48 Drink In History - The White Russian 50 Food Know How - Mixed Nuts 52 Buzz Worthy - Mr Black Cold Brew Coffee Liqueur 54 Bartender’s Choice - Coffee Cocktails 58 Classic Riff - The Bloody Mary 60 Brand Spotlight - Guillotine Vodka
Mix It Up
18 Behind the Pink Gin Bar 38 Celebrity Sips - Ozark 62 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Cynthia Bailey
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VOLUME 12 - ISSUE 1 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro DIGITAL CONTENT MANAGER Amanda Gabriele MARKETING ASSISTANTS Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Angie Packer, Alyssa Walker, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas CONTRIBUTORS Myriam Hendrickx, Jessie Smyth, Kara Pound, Michael Thacker, Jose Martinez, Danielle Bouchat-Friedman, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Andrew Macpherson | Oretta Corbelli - Stylist | Robert Steinken - Hair Ashley Humphreys - Makeup | Location - Andrew Machperson Studio Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our FREE print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. HOW TO REACH US 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 12 - Issue 1 ©2019 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.
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The Man Behind the Brands
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VOLUME 12 - ISSUE 1
GUEST EDITOR MYRIAM HENDRICKX
As master distiller of Rutte Gin and Genever for 15 years, I’ve lived through the ups and downs of the gin category, and I’m excited about where it is now.
Photo by Margaret Pattillo
At Royal Dutch Distillers, we started 2019 with a restoration of our 150-year-old distillery, emphasizing our history even more. Talking to the workers, I discovered we shared a common ground: We all take pride in what we do. The carpenters love working in the old monumental buildings, keeping them “alive” and ready for the future and for me, the same. I feel proud that we get to produce the old family recipes and bring them into the modern bar world. Dutch genever, the forerunner of gin, is making a comeback, and gin is now certainly a worldwide trend. How exciting is that? It’s given us a chance to revisit old recipes and create new ones that are rooted in the botanical knowledge of past generations. But I’m grateful for change, too. I spoke recently with the last master distiller’s sister and heard that in years past, female members weren’t allowed in production. For me, it seems so normal. From a young age, I was independent and wanted to do something “cool” and I was always interested in food, drinks, and flavors. I never gave a thought that I was a woman. Have I had more challenges? Not really. Thankfully, I haven’t come across serious situations like the ones we’ve been hearing about. Have I been in embarrassing situations? Of course! But I don’t let it bother me. I use my femininity to my advantage and keep a professional distance. And when somebody does make, in my eyes, a stupid remark, I laugh inside because I will prove them wrong. In passion for our craft, we are all the same: man or woman, carpenter, master distiller, or bartender. We all want to make a perfect creation. Make the most of what you love!
ickx Myriam Hendr Myriam Hendrickx is the master distiller at Rutte and De Kuyper. She lectures frequently on hotel management in the Netherlands, and is the author of Smaak en Geur, Van Whisky Tot Likeur (“Taste and Smell from Whiskey to Liquor”).
STUFF YOU NEED TO KNOW ABOUT COMVITA MANUKA HONEY
Sourced from the nectar of the Manuka bush flower indigenous to New Zealand, Manuka honey is known for its health-giving properties. The honey derives its character from the combination of the nectar and bees that harvest it. Both kosher and non-GMO, Comvitaâ€™s honey is ranked using the Unique Manuka Factor (UMF) standards, which measure the essential compounds that define the product. comvita.com
GIN LOVERS PLAYING CARDS
If you love playing cards and drinking gin, then youâ€™ll want to add this deck to your collection. The boxed set offers 40 illustrations of different gins from around the world, as well as a pamphlet with background on each gin and 12 recipes. While you can play any standard card game with this deck, engaging in a game of Gin Rummy seems the logical confluence of form and function. laurenceking.com
BARREL CHAR IN A JAR
If you want to age and flavor your spirits at home, consider Barrel Char in a Jar. Choose from two kits: Basic (a Mason jar for aging a single 750 ml bottle) and Complete (capable of aging both a 1.75 L and 750 ml bottle). Each kit contains the same selection of wood, which includes sugar maple, white oak, French oak, black cherry, and yellow birch. barrelcharjar.com
THE GROMMET HELIX SPINNING WHISKEY & SPIRITS GLASS
Fun and functional, the Helix Spinning Whiskey & Spirits Glass spins in place when set on a flat surface. The spinning motion creates a pleasing optical illusion while being both soothing and purposeful, as the spin helps the whiskey aerate, enhancing the drinking experience. thegrommet.com
SHAKE U P THE
C L A S SIC S
gin inspired by uncle valâ€™s tuscan garden, flavored with his zest for life. U N C L E V A L S G I N .com
BLOOD X SWEAT X TEARS VODKA
According to Umberto Luchini, founder of Wolf Spirit, “For Blood x Sweat x Tears Vodka, it was important to us that the bottle design speak to its like-minded audience, communicating an adventurous, untamable attitude and uncompromising position. We want the bottle to disrupt the marketplace and still speak to its category. The artwork gives a direct nod to its Pacific Northwest origin and serves as a canvas to our story as makers of a uniquely crafted premium spirit.”
In Russian, Neft means “oil.” Both the name and barrel-shaped bottle design pay tribute to the company’s beginnings in the oil industry. The vodka itself is distilled from four European rye grains, which add a hint of sweetness. Using a double filtration technology, Neft is produced in small batches using pure Austrian spring water.
BELVEDERE LAOLU VODKA
Visual artist Laolu Senbanjo applies his conceptual Afromysterics designs to create an incisive piece of art on this Belvedere bottle. Using Nigerian patterns and symbols as inspiration, he evokes the synergy between Belvedere’s water and rye as they work together to create a complexity in flavor. The bottle’s “skin-sense” texture also reacts to UV light, offering another sensory level to the limited edition bottle.
L E S S , B U T B E T T E R . D R I N K R E S P O N S I B LY.
COFFEE CHANGED. COFFEE LIQUEURS DID NOT. That’s why we made Mr Black: craft coffee for the night. Mr Black is a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka. Our roasters source specialty beans from the best growing region and use a ‘slow and low’ cold brew process to create a complex liqueur that is bold, balanced and unapologetically coffee.
Now available in: NY, CA, TX (SGSW) AZ, IL (BBG) NJ (Fedway)
Get in touch: firstname.lastname@example.org Learn more at mrblack.co @mrblackspirits
HOW TO MIX WITH GENEVER
Despite being the grandfather of gin, genever is very much a spirit in its own right. Its roots can be traced back to the 13th century in what is now essentially Belgium and Holland. Originally a juniper-laced medicinal tonic, genever is the spirit that fortified English soldiers during the Eighty Years’ War. The word “genever” translates to juniper; the word “gin” is the shortened version of the anglicized “geneva.” But don’t confuse gin with this malted spirit. With its whiskey-like profile, enhanced by ginstyle botanicals, genever provides an intriguing alternative as a cocktail base.
By Lesley Jacobs Solmonson
For Jessie Smyth, lead bartender at Los Angeles bar Genever, the eponymous spirit allows her enormous creativity. “Genever is a spirit category that still flies under the radar for a lot of cocktail drinkers but we hope that when they come to our bar, they can learn a little about how it fills the gap between clear spirits like gin and aged spirits like whiskey,” explains Smyth. “Genever is so special because it can be super versatile and lends itself beautifully to some more out-of-the-box beverages.”
CHOOSE YOUR INGREDIENTS Consider the drink profile you want to create. Because of genever’s ability to bridge the gap between light and dark spirit profiles, it works as a stand-in for whiskey, rum, and gin.
CHOOSE YOUR GENEVER In general, you will want to use the oude (i.e. traditional—style genever), which is richer and more complex than the jonge, which is more modern and lighter in flavor.
PLAY WITH FLAVOR Smyth says, “While genever can be great in citrusy and sweet cocktails, it also plays very well with savory ingredients. Different styles of genever offer lighter or richer profiles, as well as various flavor notes. Don’t be afraid to experiment!”
JESSIE SMYTH, LEAD BARTENDER AT GENEVER Smyth started her career in a hotel bar in Berkeley, California. Eventually, she headed back to Los Angeles, gathering knowledge everywhere she worked. In the past year, she won the Redemption Whiskey’s Paper Plane Competition, as well as the regionals of Herradura Tequila’s Bartender Legends. Also a regional winner in Bombay Sapphire’s Most Imaginative Bartender, Smyth competed in the London Finals with the top 15 bartenders from the United States and Canada. After nearly a decade behind the stick, Smyth is currently the lead bartender at Genever, a women-owned cocktail bar in Historic Filipinotown in Los Angeles.
11⁄2 oz. Bols Barrel Aged Genever 1 2 ⁄ oz. Pedro Ximénez Sherry 1 2 ⁄ oz. Clear Creek Apple Brandy 2 dashes Angostura bitters 1 dash black walnut bitters Clove-studded orange peel (for garnish) PREPARATION
Add all ingredients to a mixing glass and stir until chilled. Serve in an Old Fashioned glass with ice. Garnish with a clove-studded orange peel.
GO PRO “When using egg yolks in genever cocktails, Smyth notes, be sure to shake together the ingredients without ice initially. Shake hard to be sure to properly emulsify the egg into the cocktail. The result will be a velvety smooth texture with a nice bit of foam on top.”
TIP The Bols Barrel Aged Genever that Smyth uses in the Manila cocktail offers “the soft sweetness that it pulls from French oak, while still having a touch of dryness, juniper spice, and round, nutty mouthfeel.” Photos by Noted Media
ANATOMY OF THE BOTTLE
MAMONT VODKA, INSPIRED BY THE YUKAGIR MAMMOTH, IS PACKAGED IN A UNIQUE, TUSK-SHAPED BOTTLE. THE PACKAGING DESIGN WON A SILVER MEDAL IN THE DESIGN & PACKAGING CATEGORY AT THE INTERNATIONAL SPIRITS CHALLENGE IN 2013 AND A GOLD MEDAL IN THE TASTING CATEGORY IN 2018. CHECK OUT THIS UNIQUE BOTTLE REPRESENTING A ONE-OF-A-KIND TASTE OF ADVENTURE.
The bottle is finished with a luminous cap and a carved illustration of the Yukagir Mammoth, and also features the Altai Mountains of Siberia.
Original Mamont seal representing the “compass of exploration.”
The signature, tuskshaped bottle is based on the discovery of the Great Yukagir Mammoth found in Yakutia, Arctic Siberia, having spent 18,000 years in the ice. Nomadic like man, the Mammoth is known to have traveled thousands of kilometers across a vast region that would be its homeland: Wild Siberia.
The bottle’s premium frosted glass represents the icy Altai Region. Made at the foot of the Altai Mountains by skilled craftsmen in one of Siberia’s oldest distilleries, Mamont opens the door to a world of discovery. It celebrates the adventurous spirit of polar exploration, inspiring others to push harder, travel further, and discover more.
Mamont Vodka, inspired by the Yukagir Mammoth, is packaged in a unique, tuskshaped bottle. The packaging design won a Silver Medal in the Design & Packaging category at the International Spirits Challenge in 2013 and a Gold Medal in the Tasting category in 2018.
Did You Know? In 2016, Mamont Vodka was awarded gold twice (Russia Wheat Vodka of the Year and Vodka Category) at the New York International Spirits Competition, where close to 600 spirits from around the world competed in a blind tasting test in New York City.
The English word “Mammoth” comes from the Russian “Mamont,” reflected in the original logo. Cyrillic for “six times distilled” for maximum purity.
Cyrillic for “from malted grain, artesian well water from the Altai Region.”
Cyrillic for “Silver Birch Charcoal Filtered.” Mamont Vodka’s look features an elegant compass at the base of the bottle to emphasize the spirit of adventure and present key product features.
MIX IT UP
BEHIND THE BAR
Pink Gin BAR BEEFEATER PINK GIN
Beginning with the traditionally distilled Beefeater London Dry Gin base, Beefeater Pink is fused with natural strawberry, citrus and classic juniper botanicals to deliver a delicate, finely balanced, contemporary gin. Along with its refreshing taste, Beefeater Pink’s statement-making color is showcased in a bottle that brings to life the spirit of its home city, London, with a graffiti-style logo and stencil art-inspired design.
COPPER & KINGS THE HISTORY OF LOVERS ROSE PINK GIN
Crushed whole juniper berries give up their piney intensity when combined with citrus and floral aromatics. Rose hips, rosewater, honey, sweet orange, tangerine, lime and pink grapefruit peels, jasmine and lavender petals, coriander, pink peppercorns, and licorice root are macerated in apple brandy low wine. After that, this distillation is redistilled with vapor-distilled rose hips, pink grapefruit peels, and lavender in the gin basket. The soft, rose-colored hue and vibrant nose result from a flash post-distillation maceration of rose hips, hibiscus tincture, and strawberry juice concentrate.
The glowing pink tone of Malfy Rosa reflects the color of the juicy, bright Sicilian pink grapefruit peels sourced from coastal Mediterranean citrus groves. The grapefruit peels are combined with Italian juniper and infused into Italian grain spirit for 36 hours. Five additional botanicals—lemon peel, grapefruit peel, angelica root, orris root, and coriander—are then placed in a stainless steel vacuum still for five hours. The result: bittersweet, citrusy gin with a gentle pink shade.
“Speyside Distillery of the Year” New York International Spirits Competition - 2018
SINGLE MALT SCOTCH WHISKY
WHISKY CASK 2018
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 ©2019 Imported by Prestige Beverage Group, Princeton, MN
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Head Bartender SaltRock Southwest Kitchen at Kimpton Amara Resort and Spa Sedona, Arizona Photo courtesy of SaltRock Southwest Kitchen “Our philosophy is to create drinks that are different, but approachable,” says Ardi Dulaku, head bartender at SaltRock Southwest Kitchen. “With nature all around us, our cocktails are heavily inspired by the hikes, mountains, and creeks; we try to pour a taste of Sedona into every glass.” Dulaku’s generous nature and talent for bartending link back to his childhood in Kosovo. “As an Albanian, hospitality is paramount to our culture. The combination of love of nature and the joy of hosting has led me to bartending. I can express my memories I hold dear through flavors and concepts, and that, to me, is a gift.” Dulaku grew up in a small village; playing in vineyards and on local farms, he came to understand the purity of raw ingredients and learned respect for the work that goes into growing food. He immigrated to America in 1999 when war broke out. Even now, when he approaches a new cocktail, he starts with one basic ingredient. “A lot of times, I’ll pick a fruit, vegetable, or herb, and start a web from that,” he explains. “I try to pick a spirit that I think might complement it, and then balance it with something like citrus. The final piece of the puzzle is finding an ingredient that will bridge all those notes into one unified symphony of flavor.” He recommends that novice bartenders and home enthusiasts read Amy Stewart’s The Drunken Botanist for an informative glimpse into how individual ingredients play distinctive roles in cocktails. Because SaltRock is located at the Kimpton Amara in Sedona, Dulaku is able to source intriguing, indigenous ingredients like anchos and huitlacoche (corn fungus). He feels particularly fortunate to learn from the resort’s chefs, whose creativity inspires him and helps “keep the wheel of curiosity moving.” Right now, Dulaku is using celery a lot, having found the flavor to be both sweet and smoky, pairing with diverse spirits like pisco, gin, and mezcal. Currently, Dulaku enjoys involving the guests in the making of their drinks and sees this sort of interactivity as a major part of bar culture’s future. “We give guests the option of picking a spirit of their choice,” he says, “then we juice a green apple on top and finish with ice and a lemon twist. It’s amazingly delicious and balanced, since green apples have perfect sugar and acidity. I think this is the best way for someone to find out how simple and delicious cocktails can be.”
MIDNIGHT CANYON INGREDIENTS
1 ¾ oz. Edinburgh Gin ½ oz. plum puree 1 ½ oz. red Zinfandel wine ¾ oz. lemon juice 2 dashes Peychaud’s bitters Thyme sprig (for garnish) PREPARATION
Shake and double strain in a coupe glass. Garnish with thyme sprig.
The Best Way to Enjoy Chocolate
mozart-spirits.com PLEASE DRINK RESPONSIBLY
STRAWBERRY RAMOS GIN FIZZ 1 oz Mozart White Chocolate Cream Strawberry Liqueur 1 oz Gin
1/2 oz lemon juice
1/3 oz simple syrup
Top with soda water Mozart White Chocolate Cream Strawberry Liqueur 15% Alc./Vol. Product of Austria. Imported by Niche W.&S. | Cedar Knolls, NJ | ourniche.com
Preparation: shaker | Glass: high tumbler
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Alexis Brown Bartender The Drifter Chicago, Illinois Photos courtesy of Alexis Brown After watching the documentary Hey Bartender, Alexis Brown knew she had found her calling, because, as she says, “It combines all my passions into one: culinary arts, theatre, and psychology!” The Drifter, where Brown works, has its own theatricality: The space is over 100 years old and has the distinction of being one of Chicago’s last real speakeasy bars. History is alive and well here, preserved in the decor and nightly vaudevillian entertainment. Brown puts her interest in psychology to use in her cocktail creations. Because she rarely makes drinks for herself, she uses the needs and desires of her guests or clients as a jumping-off point. “I’m easily inspired, and my mind is very vivid,” she explains. “I like asking clients what type of mood they are in or would like to be in, and transport them their through the cocktail profile. Through a range of questions and feeling out their vibe, I add ingredients and flavors to bring their narrative to life.” Just as the bar itself tells a story, so do Brown’s cocktails. She credits Natalia Cardenas of Breakthru Beverage Group as the “most influential person in my development as a bartender and better human in general.” Cardenas also supported Brown’s efforts to create her nonprofit, Causing A Stir. In founding this organization, Brown strives “to educate underserved communities and give underrepresented individuals more access to resources and career development insight for upward mobility throughout the industry.” Brown’s philosophy of promoting representation and upward mobility also plays into her opinion of the bar industry’s future. “There has been a lot of conversation surrounding diversity and inclusion throughout our industry the past few years, and I do see more companies and brands taking conscious approaches to tackling these issues.” Given her energy and commitment, Alexis Brown clearly intends to be at the forefront of this cause.
I GOT DA JUICE INGREDIENTS
1 oz. Roku Gin ¾ oz. EFFEN Yuzu Citrus Vodka ½ oz. Italicus Bergamot Liqueur ½ oz. Appel’s Blood Orange Cordial ¾ oz. lime juice 2 drops cardamom bitters Q Grapefruit soda (to top) Grapefruit slice (for garnish) PREPARATION
Shake all ingredients, then double strain into a coupe glass. Top with Q Grapefruit soda and garnish with grapefruit slice.
UNCOMPROMISING FLAVOR Quality, consistent flavor is critical to success, especially during times of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs. Maintain your commitment to flavor by using the authentic flavors customers have come to expect.
Yuzu Luxe Sour
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Fruit purees, specialties & blends
BAR OWNER PROFILE
Liam Deegan Longway Tavern
By Mathew Powers
Amidst the raucous nightlife of the New Orleans French Quarter stands a cozy neighborhood spot with a relaxing, openair courtyard known as Longway Tavern. Its cocktail-focused drink menu, developed by Beverage Director and Co-Owner Liam Deegan, focuses on classics and riffs, and also has a small wine list (primarily by the glass) and a few beers, such as Guinness (Deegan is from an Irish-American family, after all). The Irish influence may be there, but Deegan now has New Orleans in his blood.
“My first summer, I got a steady job barbacking at Scores (which was a dream job for a college kid), so I stayed in New Orleans for the summer instead of going home, and I pretty much never left after that,” he says. Deegan met several influential, cocktail-savvy people and worked his way up the ranks, eventually meeting and partnering with Robert LeBlanc to open Barrel Proof and now Longway Tavern. “I was heavily involved with the opening of Longway Tavern. We found the perfect spot in the French Quarter,” says Deegan, and that includes his favorite aspect of the space: the open-air courtyard. But sitting outside in the warm Cajun weather begs for a refreshing beverage. Deegan explains that developing a drink menu is always a learning process, but he has come to one simple conclusion: “If it tastes good, sell it.” Cocktails at Longway range from an Irish Coffee Manhattan with Tullamore D.E.W., Bittermens New Orleans Coffee Liqueur, and sweet vermouth to classics like White Russians and Piña Coladas. But Deegan says, “We wanted to mix the traditional with other silly stuff.” Fun libations include Fernet with Dr. Pepper, Jӓger and root beer, Wild Turkey and Mountain Dew, and Malort and a mini Slim Jim.
“My first summer, I got a steady job
barbacking at Scores (which was a dream job for a college kid)... 24
EMPLOYEES ONLY FROM NEW YORK TO L.A. By Bryen Dunn | Photos by Josh Telles
Employees Only opened in 2004 in the heart of New York City’s West Village, when five industry friends wanted to create a laid-back atmosphere where hospitality employees could hang out after their shifts. Last spring, Employees Only LA (EOLA) opened its doors in West Hollywood, successfully combining the best of New York City’s classic cocktails, delectable dishes, and speakeasy vibe with its own unique flair. “I am thrilled—together with principal bartender Dee Ann Quinones; the exceptional bar team at Employees Only; my longtime friend, chef Sascha Lyon, and his team—to have the opportunity to bring a beverage and cocktail program to EOLA that reflects not only an elevated gastronomical and cocktail evolution, but also a truly unique integration of top-level cocktail offerings and unmatched hospitality,” stated original Employees Only co-founder Dushan Zaric, who is overseeing EOLA’s beverage program.
EOLA pays homage to its cocktail roots and history with a selection of beloved EO Classics, in addition to a series of new and distinctive cocktails for the West Hollywood space, including Distance & Elegance (Buffalo Trace Bourbon shaken with chamomilepeppercorn syrup, St. George Bruto Americano, and lime juice), Hope Monkey (kaffir lime-infused Gin Mare shaken with house-clarified lime cordial and EO absinthe bitters), and The Infinity Cocktail (Suntory Whisky Toki shaken with Salers Gentiane Apéritif, homemade grenadine, Mirto di Sardegna, and fresh lemon juice). Zaric and the team also offer “Spin the Bottle,” where patrons spin a wheel, select their spirit of choice, and leave the rest in the bar team’s capable hands. These beverage offerings will be complemented with an extended bar menu of aperitifs, long drinks, and fancy cocktails. There’s also a dedicated menu of
Employees Only L.A. Staff classic New Orleans cocktails in Henry’s Room, which pays tribute to one of the original EO cofounders, Henry LaFargue (who was from The Big Easy). EOLA is nearly twice the size of the NYC original, and positions itself as a hidden entrance speakeasy concept tucked behind a fortuneteller’s lair, complete with a rotation of three psychics offering 15-minute spiritual readings. Additional EO locations include Singapore, Hong Kong, and Miami. Employees Only LA - 7953 Santa Monica Blvd., West Hollywood, CA 90046.
professional bartender living in St. Augustine, Fla. (just south of Jacksonville), Romero is known in the industry as “The Garnish Guy” and has amassed more than 77,000 followers on Instagram [@the_garnishguy] in less than a year. Romero’s beautiful and enigmatic aesthetic, combined with interest from some top spirit brands, has helped him build his brand both behind the stick and behind his iPhone. With only four years experience as a professional bartender, The Garnish Guy has worked with everyone from Rabbit Hole Distilling and Malfy Gin to St. Augustine Distillery and Cold River Gin. “Bartending is my life,” says Romero. “I truly love what I do. I’m constantly honing my skills and increasing my knowledge. There’s this quote from Simon Bolivar, ‘An uneducated man is an incomplete being.’ These wise words are rooted in my mind and dictate every decision that I’ve made. Self-education is as important as healthy eating habits. It is the key to success.” Born and raised in Puerto Ordaz, Venezuela, Romero moved to the Sunshine State a few years ago to establish the bar program at Odd Birds Bar, a small yet popular watering hole in St. Augustine. Always offering a hug and a handshake, Romero has quickly become one of the most recognizable personalities in Northeast Florida’s bartending scene. “I am all about the customer experience,” he says. “Even though we have great seasonal menus at Odd Birds, I tend to get to know a bit about the customer—expectations, drinking habits, flavor preferences, and allergies— and then proceed to make or introduce the customer to a classic cocktail, craft a cocktail from our menu, or customize a drink based on their flavor profile. ‘Trust your bartender’ is my motto.” Aside from downright delicious drinks, Romero has also become known for his endless flair and grand garnishing skills. Even though it might not be considered a “garnish,” The Garnish Guy says his favorite accoutrement to work with is glassware. “I am a sucker for some really cool glasses,” he says. “I tend to hunt for vessels that are not normally intended for drinking purposes, but I am able to turn it into that. Behind the bar, I work with functional garnishes; items that beyond having a great sight appeal, provide an aromatic aspect to the cocktails. Lately, I have been really big into skeleton leaves with curry and burnt woodchips.”
One of Bartending’s Most Recognizable Personalities
Garnish Guy Meet the
BAMBOO STRAWS, SPEARED FRUIT, EDIBLE FLOWERS, CITRUS WHEELS, AND GARDENFRESH HERBS ARE JUST A FEW OF THE GARNISHES IN JOSUE ROMERO’S ARSENAL. By Kara Pound Cocktail Photos by Tucker Joenz Headshot by Kristen Penoyer
BARTENDING AND BEYOND
A Barman A Bard
By Cydnee Murray-Cornwell Photo by Maria Lankina
ack Bush has been involved in the nightlife business for over 20 years. But it only took the proprietor of Miami’s beloved Ball & Chain in Little Havana a single glance at his firstborn— son Ace—to feel such an immense love that he had to put it down on paper immediately—and not just on a bar napkin. Zack poured forth his overwhelming sense of fatherly pride at watching Ace experience everything for the first time into a children’s book called Made for Me that, since its initial publication in early 2018 to date, has sold over 30,000 copies. Ace is now three and a half, and his sister Ava is two. Daddy reads them Made for Me as often as possible. A father’s love and utter devotion to his kiddies is definitely a road less traveled in the world of children’s books, which tend to skew more toward Mommy. With relatable, vibrant illustrations and touching professions such as, “Of all the children that ever could be, you are the one made just for me,” it’s no wonder most of Amazon reviewers claim they can’t get through it without tearing up.
Of all the children that ever could be, you are the one made just for me. For Zack, the book has been life-changing. He says, “Other than marrying my wife (Gina), nothing has given me greater joy than watching people connect with Made for Me. I literally smile from the inside out when I read about the impact and joy Made for Me To read the entirety of Zack’s has brought and continues interview with Chilled magazine, to bring to others.” visit chilledmagazine.com
THE NINTH. A SYMPHONY IN ORANGE
THE HISTORY OF LOVERS
COPPER POT-DISTILLED • NO NEUTRAL SPIRITS ORANGE BLOSSOM HONEY
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CHILLED 100 RECIPES
INSPIRATIONAL MIXING WITH AN IDEA OF TERRIOR
Chilled Magazine invited three Chilled 100 bartenders to create inspired cocktails with Belvedere Vodka’s pioneering new Single Estate Rye Series. The three mixologists received bottles of the Smogóry Forest and Lake Bartężek Single Estate expressions to work with. The Belvedere Single Estate Rye Series represents an extraordinary exploration into the idea of terroir in vodka, making the claim that climate variation affects the taste yielded from the same superior Polish Dankowskie Diamond Rye used in each unique expression. The launch features two distinct vodkas, Smogóry Forest and Lake Bartężek, each named for the village of the estate and crafted to capture the distinctive essence of their respective terroirs. Here are the unique cocktail recipes our Chilled 100 members created.
LA PANTERA ROSA
As a spirit lover, when a spirit inspires you to go down multiple paths of creation, you have something I consider to be a gift. Enter Belvedere Smogóry Forest, the spirit that keeps on giving. Upon my first taste, my senses went here and there and everywhere, but something truly grounded me: its ability to be silky, yet full of terroir and earthiness. With that in mind, I felt there was no better way to truly express the ability of this spirit than surrounding it with a garden. The citrus and rosewater truly tie this concept together by providing a dual bouquet of aromatics. Being a Southern California native and Mexican, I find it important to insert subtle but impactful ingredients into all my creations. My homemade Guajillo tincture is representative of that fact, providing a light, warming spice and giving this cocktail a backbone.” — Raul Pool
THE LAKE DISTRICT
By Paula Lukas Bar Manager at NUR, NYC INGREDIENTS
2 oz. Belvedere Single Estate Rye Lake Bartezek Vodka ¾ oz. Marie Brizard Pear William Liqueur ¼ oz. lemon juice ¼ tsp. Snowy River Royal Blue Beverage Color 3 dashes 18.21 Earl Grey Bitters 5 sage leaves (reserve 2 for garnish) 2–5 dried rosebuds (for garnish)
Embracing our roots is essential to know who we truly are inside. When exploring deep within ourselves, we can discover versatile flavors that are only found in our memory. This new version of Belvedere allowed me to discover a unique flavor, which I was able to portray in my cocktail.” —Christian Armando Guillen
LA PANTERA ROSA
In a shaker tin, combine all ingredients except the two sage leaves and rosebuds. Add ice, hard shake, and strain over crushed ice in a double Old Fashioned glass. Garnish with two slapped sage leaves and dried rosebuds.
By Raul Pool Bar Director at Mi Corazon Mexican Cuisine, Los Angeles
1 ¾ oz. Belvedere Single Estate Rye Smogóry Forest Vodka ¾ oz. Dimmi Liquore di Milano ¼ oz. Cocchi Rosa 2 dashes peach bitters 1 dash Guajillo tincture* Lemon oil Lemon peel flag (for garnish) Rosewater spritz (to mist)
By Christian Armando Guillen Beverage Director at Ruins, Dallas INGREDIENTS
2 oz. Belvedere Single Estate Rye Lake Bartezek Vodka ½ oz. Lustau Cream Sherry ¾ oz. chicha morada syrup ¾ oz. lime juice ½ oz. pineapple juice Edible flowers and pineapple leaf (for garnish)
Stir all ingredients in a mixing glass. Strain into Nick & Nora glass. Using an atomizer, spritz rosewater over cocktails. *Guajillo tincture: Combine equal parts dry Guajillo peppers and overproof rum (preferably 151). Let sit for 48 hours and then finestrain into eye dropper bottles.
Shake all ingredients and strain into a rustic mug.
THE LAKE DISTRICT
I wanted to enhance the distinctive flavor of Belvedere Single Estate Rye Lake Bartężek Vodka, pay homage to the beautiful glacial Masurian Lake District, and bring back the memories of a wonderful dessert that I had in when I was in Poland: a pear and sage coffee cake that I enjoyed with a cup of Earl Grey tea in Krakow. I think the flavors all work together beautifully.” —Paula Lukas CHILLEDMAGAZINE.COM
The Art of
l e r r a B e n i W r e e B d e g A By Michael Thacker
| Photos courtesy of
Barrel-aged beers have become all the rage throughout the craft beer scene over the past several years, with brewing masterminds everywhere conjuring up unique blends and styles. The most popular of the barrel-aged series are bourbon and whiskey barrels, which give beers a nice caramel and toffee quality with a noticeable warmth at the finish. Over the past few years, many brewers have been experimenting with both red and white wine barrels, which provide distinctive qualities that are quite different from bourbon and whiskey barrels. Shannon Brewing Company has been expanding its barrel-aging series and recently added a red wine barrel undertaking to its line of specialty crafted brews. Its brewing area houses shelves of different barrels, all aging various styles of beers, in high hopes of producing the next best aged beers. The barrels include bourbon barrels aging the brewery’s Russian imperial stout as well as rum barrels aging its chocolate stout. Shannon’s red wine barrels are from Tonnellerie, located right in California Wine Country. Currently, Shannon Brewing has four wine barrels, two Cabernet Sauvignon and two Petit Verdot, all aging the brewery’s Irish red ale. The barrels will age for three months and then be mixed together for the finished product. “We age them for three months and taste them about once a month to see how well they’re aging and if they’ll
Shannon Brewing Co
meet the quality control standards at the end of the process,” explained Shannon Carter, owner and founder of Shannon Brewing Company. Aging beer in wine barrels requires intense focus and the right techniques, or else the beer will spoil. As soon as the barrels arrive at the brewery, the team works to get the desired beer into the barrels as quickly as possible to avoid letting in any oxygen or contaminants. Shannon elaborated on the process: “We first pour the beer directly into the barrels from the fermenting tank. The beer will carry some live yeast in with it, which helps continue to ferment and condition the beer inside the barrels until it’s time to crack them open and drink the final results.” Red wine barrels typically give aging beers a dark fruity character, along with the dry, tannin-like qualities present in red wine itself. Although the Shannon Brewing team tries its best to ward off unwanted bacteria, there’s still about a twenty percent chance it will occur, Shannon says, “We first taste the beer to see what flavors have been accumulated, and if tastes awful, then we pour it out. But if the beer develops some wild and sour characteristics that seem pleasant, we salvage it and it becomes a barrel-aged sour and wild beer. So at times, unwanted bacteria or wild yeast can become a good thing in the barrelaging process.”
spiked S T I L L water
1 gram of sugar
ÂŠ2019 Pura Beverage Company, Rochester, NY. Contains alcohol. Premium malt beverage. Please enjoy responsibly and say no to bubbles. Per 11.2oz â€“ Average Analysis: Calories 90, Carbs 2.0g, Protein 0g, Fat 0g
AT PATRICK DUFFY’S BROADWATER PLUNGE,
THE FAMILY BUSINESS LIVES ON By José Martinez | Photo by Jessica Sherman
Depending on what generation you hail from, you may know actor Patrick Duffy from the iconic TV show Dallas (1978-1991), where he played hunky Bobby Ewing, or as one of TV’s favorite dads, Frank Lambert, on the hit sitcom Step by Step (1991-1998). But you might be surprised to learn that the Duffy family business isn’t acting, but rather bartending— or bar ownership, to be more precise. Patrick and his son, Padraic, along with Padraic’s wife, Emily Kosloski, own The Broadwater Plunge in Los Angeles, a bar situated inside The Broadwater theater complex. The bar operates whether or not a production is playing, and guests never need theater tickets to get into the bar, even during a show. The Broadwater Plunge represents the fourth generation of Duffys in the bar industry, as Patrick grew up in his parents’ bar, The Owl, in rural Montana, where it would be a common occurrence to see him as a young child in his pajamas. Now, at 69, Patrick comes to The Plunge to do carpentry work and hang photos. “I come in and fix the stools,” he says. “It’s my prideful contribution that no one knows about. There’s nothing about me, career-wise, in this bar. One of the spices in the stew is Patrick Duffy, but it won’t be predominant— the flavor should be this great Montana bar.” Yes, the inspiration for The Broadwater Plunge can be traced back to the Montana towns in Broadwater County, where Patrick was born and raised. The bar even features an actual piece of his parents’ bar. Yet the fact that the Duffy family would even consider opening another bar might surprise many, considering
that Patrick’s parents were murdered in their bar in 1986 during a robbery gone wrong. Perhaps it’s Patrick’s Buddhism, which he’s practiced for nearly 50 years, but he doesn’t see tragedy and sorrow at The Broadwater. “I don’t feel overly sentimental; it’s more like being a grandfather. When my youngest son [Connor] had our first grandchild, it was probably the most profound moment of my life, even different than my first child being born. It’s that kind of pride that I see now.” Cocktails at The Broadwater Plunge are named after people that Patrick grew up with, including The Swede, who would help around the bar, and Ed Haley, who worked at a local mine, as well as Boulder sheriff George Paradise. “The clientele at my folks’ bar was a second family to me, almost without exception,” Patrick points out. “Very few strangers came into the bar unless they were driving through town. But every one of these people, I slept in their homes or their children were my best friends all through school. I can talk about George Paradise and say that his wife was my third grade teacher and that his son, George, was my best friend.” Whether you consider The Broadwater Plunge a theater industry hangout or a local neighborhood watering hole, it’s a family-run bar that continues a rich Duffy tradition.
MIX IT UP
THE ACCLAIMED NETFLIX CRIME DRAMA OZARK FOLLOWS MARTY BYRDE AND HIS FAMILY AS THEY TRY TO NAVIGATE THROUGH A DANGEROUS DRUG CARTEL, POWER-HUNGRY REDNECKS, SHIFTY ADDICTS, EX-CONS, AND THE FEDS. THE THREAT LOOMS LARGE FOR THIS CAST, SO HERE’S WHAT THEY DRINK TO CHILL OUT.
JASON BUTLER Jason Butler Harner plays FBI Agent Roy Petty, who is just as unpredictable and dark as the rest of the cast. He doesn’t follow any rules as he angrily tries to bag Byrde. Harner’s a fan of Michelob Lager.
LAURA LINNEY Laura Linney plays Wendy Byrde, Marty’s wife. Wendy and Marty stand by each other as they make some really bad choices. Linney is a whiskey drinker.
JULIA GARNER Julia Garner plays Ruth Langmore, Byrde’s rebellious, badass partner, who does a lot of his dirty work. Ruth works at one of Byrde’s bars as the manager, and likes to unwind with a Budweiser.
JORDANA SPIRO Jordana Spiro plays Rachel Garrison, Blue Cat Lodge owner and Marty’s reluctant business partner, who finds herself in a jam after dipping into the cartel’s stash. When asked about the character she plays and how she’s able to drink all that beer and maintain her figure, she admitted, “I don’t know!”
JASON BATEMAN Jason Bateman stars as Marty Byrde, a financial advisor who drags his family to the Missouri Ozarks, where he launders money. In addition to starring in the series, Bateman has also directed several episodes. In his youth, Bateman recalls “a blur of house parties, alcohol, and hell-raising,” akin to Risky Business, but the teetotaler hasn’t had a drink in years.
NOLET’S SILVER GIN FEATURES REAL BOTANICALS OF
ROSE, PEACH & RASPBERRY.
CRAFTED WITH 11 GENERATIONS OF FAMILY DISTILLING EXPERTISE. P L E A S E D R I N K R E S P O N S I B LY NOLET’ S
® SILVE R 47.6% ALC./VOL. (95.2 PROOF) © 201 9 IMPORTED BY N OL E T’ S U S DI STR I B U TI ON, A L I SO V I E JO, C A
THE SEASON OF GIN
Gunpowder Chili INGREDIENTS 2 oz. Drumshanbo Gunpowder Irish Gin 4 1⁄2 oz. Fever-Tree Tonic Red chili pepper (for garnish) Fresh mango (for garnish) PREPARATION Combine ingredients over ice in a highball glass.
The Gin-volution Continues I
Innovative Distillations Make Gin the Most Exciting Spirit Today By Lesley Jacobs Solmonson
n the mid-1700s, London was host to over 7,000 gin shops, all peddling over proof, rotgut gin. Flavored with ersatz ingredients like sulfuric acid and turpentine, this firewater was responsible for the aptly named Gin Craze. Women would sell their children for a tankard of “Mother’s Milk;” one in five people were fallingdown drunk, or dead, in the streets. If someone had told these poor souls that gin would emerge as a civilized tipple that continues to reinvent itself, they would have thought it absurd. Yet here we are in the 21st century, with more iterations of the spirit from more distilleries than ever before. This year offers up some dynamic trends that may just make gin the “it” spirit of 2019. CHILLEDMAGAZINE.COM
THE SEASON OF GIN
ARTISAN GINS THAT CHALLENGE THE DEFINITION OF GIN We can thank Hendrick’s—with its groundbreaking additions of cucumber and rose petals—for turning the London Dry gin world on its ear. “Hendrick’s helped kick open the door and pave the way for a new wave of craft gins,” says Mark Stoddard, Hendrick’s Gin ambassador. “Recently, the brand introduced Orbium, whose three new botanicals— quinine, wormwood, and lotus flower—add a Martini-like profile to the base recipe. The new style that followed took the moniker “New Western,” or “Artisan.” Today, maverick distillers continue to redefine gin, exploring unorthodox distillates (Astral Pacific uses clementines) and softening the juniper notes with fruits, flowers, spices, and herbs that have never played with gin before. LOCAVORE GINS THAT EMBRACE TERROIR Early in the gin revolution, Scotland’s Caorunn Gin established itself as one of the first to source wild, foraged botanicals—in this case, a collection of indigenous Highland plants like rowan berry and bog myrtle. Gins that speak of a specific place continue to emerge. Each year, New Hampshire’s Tamworth Distilling releases its Tamworth Garden Gin series, whose profiles change yearly depending on the availability of the local and foraged botanicals. In California, locavore gins heave exploded. Calwise Spirits’ Big Sur Gin uses California sage and yerba santa that spirit you away to the namesake beach. Oakland Spirits Company adds a briny note to its Automatic Sea Gin with nori, and Astral Pacific distills clementines then adds California juniper and native Southern California pink peppercorn. PINK GINS, FLAVORED GINS, AND GIN LIQUEURS As the gin market continues to diversify, we can delight in all manner of gin permutations. Pink Gin, originally the name for gin and bitters, is now a term for gins that are, literally, pink. Recent releases include Beefeater Pink, which gets its color from strawberries; Malfy Grapefruit Gin, whose color and flavor recall the pink flesh of a Texas grapefruit; and Copper & Kings The History of Lovers Rose Gin, with hibiscus, rose hips, and strawberry. Copper & Kings’ owner, Joe Heron says the pink gin craze is the result of “a dramatic upweighting of inventive gin styles. Pink gin is hot, hot, hot, and orange gin is fast on its heels. People want adventurous gin drinks.” On the horizon are violet gins, as well as a bevy of gin liqueurs, one of the newest being Pomp & Whimsy.
MORE JAPANESE GINS After trying their hand at whisky, the Japanese have set their sights on gin. Japanese gin is often terroirdriven. Suntory’s Roku infuses its base spirit with six distinctive Japanese botanicals: yuzu peel, sakura flower, sakura leaf, sencha tea, gyokuro tea, and sansho pepper. Nikka Coffey Gin includes Japanese citrus like kabosu, amanatsu, and shikuwasa, and KI NO BI uses local lemons and yuzu, as well as Kyoto water to add a distinct character to its product. CLASSIC STYLES AND GENTLE PROFILES Traditional gins like the London Dry and Plymouth styles will never go out of fashion. Of Plymouth Gin’s lasting appeal, Global Brand Ambassador Sebastian Hamilton-Mudge says that Plymouth “is incredibly approachable citrus forward, with lemon peel and sweet orange peel that brings it forward on the palate, unlike a lot of other gins. It is also less juniper-forward.” Other classically crafted entries into the market include Silent Pool Gin from the UK and the Australian Four Pillars, which also sources indigenous botanicals. Sipsmith Gin, which was one of the earliest of the new London Dry gins, continues to expand its line in the United States. GENEVER COMING INTO ITS OWN As the granddaddy of gin, whisky-like genever has begun to reclaim its unique space in the spirit world, with a growing number of producers standing together to gain recognition. When Bols reintroduced genever to the United States in 2008, it was the first step in this historic spirit’s return. These days, a number of brands pepper our bars, including Rutte (with walnuts and hazelnuts among its ingredients), the Belgian Diep9, Old Duff (created by genever expert Philip Duff), and the newly arrived De Borgen.
Gin will always conjure the scent and taste of juniper to some degree, and many purists will preach that gin isn’t gin without juniper. Despite the traditionalist’s cry, modern gin is an unapologetic upstart, experimenting and pushing the boundaries of the spirit to reach delightful, new evocations of the juniper spirit.
THE SEASON OF GIN
PERFECT FOR SPRINGTIME MIXING
NOLET’S Silver Gin & Tonic
Val’s Pear Punch
2 oz. Uncle Val’s Restorative Gin 1 ⁄2 oz. Pear Liqueur 3 ⁄4 oz. Lemon Juice 1 ⁄2 oz. Cinnamon Simple Syrup
1 ⁄ oz. NOLET’S Silver Gin 3 oz. Fever-Tree Tonic Lemon twist 1
Build in a gin glass over ice. Add NOLET’S Silver Gin. Top with tonic. Add lemon twist.
Build in shaker tin with all ingredients add ice, cap with other side of tin and shake for eight seconds. Strain with Hawthorne strainer through a fine strainer into a coupe glass and place the lemon wheel on the rim of the glass for a garnish.
The Sandman’s Serenade Created by Erik Andersson, Hendrick’s Gin Ambassador INGREDIENTS
1 1⁄2 parts Hendrick’s Orbium Gin ⁄4 part maraschino liqueur 1 ⁄2 part yellow chartreuse 1 ⁄2 part honey syrup 3 ⁄4 part lime juice 1 bar spoon white balsamic vinegar 1 dash rose water 1
Shake and fine strain into a coupe glass. Garnish with dried rose petals and lime.
Coming Up Roses Spritz INGREDIENTS
1 oz. Copper & Kings The History of Lovers Rose Gin 1 ⁄4 oz. Raspberry Syrup 4 oz. Sparkling Rose
Fill a wine glass with ice. Add ingredients and stir. Garnish with strawberries, edible flowers, and a lime wedge.
A ddi t i v e F r ee | S u ga r F r ee | GMO F r ee | Gl u t e n F r ee
THE SEASON OF GIN
Gin this spring
With warmer weather approaching, tastes turn to flavorful and refreshing cocktails made with gin. We asked Bob Fowkes, co-founder and marketing director for Brockmans Gin, what he thought we’d find on cocktail menus this season. “This spring, we are offering a menu of original recipes that resemble a cornucopia of fruits, flowers, and vegetables,” says Fowkes. “All the cocktails are easy and quick to create, involving remarkably few ingredients, yet offering complex and mouth watering flavors. “We encourage professional bartenders (as well as at-home bartenders) to experiment with Brockmans if they’d like to create unique twists on traditional gin cocktails or new, inspired ways to highlight its unique blend of botanicals and smooth finish. We developed Brockmans Gin because we wanted something distinctively different— it’s an exceptional, nontraditional gin that stands apart from other gins and appeals to a broad base of consumers in a way that more traditional gins don’t.” Check out a few of Brockmans springinspired recipes.
Forbidden Fruit INGREDIENTS
1 oz. Brockmans Gin 1 oz. grapefruit juice ½ oz. lime juice ¾ oz. simple syrup 5-6 mint leaves (reserve one for garnish if desired) Prosecco (to top) Grapefruit zest (for garnish) Mint sprig (for garnish) PREPARATION
Combine all the ingredients and 5 mint leaves in a shaker with ice. Hard shake and double strain into a chilled coupe glass and top with Prosecco. Garnish with a twist of grapefruit zest and mint leaf or sprig of mint.
2 oz. Brockmans Gin ¾ oz. fresh grapefruit juice 1 ½ oz. cranberry juice 1 oz. St-Germain ¾ oz. lime juice Orange zest (for garnish) Edible flowers (for garnish)
2 oz. Brockmans Gin 1 oz. fresh lemon juice ½ oz. rhubarb liqueur Champagne, Prosecco, or English sparkling wine (to top) Rhubarb ribbons (for garnish) PREPARATION
Combine all the ingredients in a shaker with ice. Shake and strain into a highball glass full of ice cubes. Garnish with a twist of orange zest and edible flowers.
Chill a tall flute glass and wrap a ribbon of rhubarb around the inside of the glass. Add the Brockmans Gin, lemon juice, and rhubarb liqueur to a shaker filled with ice. Shake hard, then double strain into the glass and top with chilled sparkling wine of your choice. Garnish with rhubarb ribbons.
DRINK IN HISTORY
Russian Thereâ€™s a Beverage Here! By Lanee Lee
The Dude abides … and so does his go-to adult beverage. The White Russian cocktail, a sweet sipper made with vodka, coffee liqueur, and cream served on the rocks, was nearly obliterated from the drink lexicon until the 1998 film The Big Lebowski. If you’re a fan of the movie, then you know it was the main character’s favorite drink. In fact, The Dude (played by Jeff Bridges) drank them so frequently throughout the film—nine times, to be exact, including one made with powdered milk—the drink practically played a supporting role.
nd honestly, we can’t blame him for drinking them all day long … and all night, too. Although a White Russian certainly doesn’t have the same sex appeal a Martini or Manhattan does, it really is the catch-all cocktail, with most of the vices rolled into one creamy, easy-todrink concoction: milk, sugar, alcohol, and caffeine. Who can say no to that?
So the next time you’re in the mood for a White Russian, make sure to don your rattiest bathrobe, head to the bowling alley, and get ready to say, “Hey, careful, man, there’s a beverage here!” Here’s The Dude-approved recipe.
And thanks to the film becoming a cult classic over time, millions of The Big Lebowski fans have come to appreciate the White Russian, which ultimately saved it from extinction. There are even The Big Lebowskithemed bars and pop-up bars around the globe, from Iceland to Texas. A few trends have also further paved the way for the drink’s newfound affection, such as bars in coffee shops, using coffee as a mixer, and a renewed interest in milk punches. So who made the first one? The original dude credited with creating the drink was Gustave Tops, a Belgian barkeep. In 1949, the story goes that Tops created the Black Russian—a White Russian sans cream—at the Hotel Metropole in Brussels to honor Perle Mesta, then U.S. ambassador to Luxembourg. Somewhere in the 1950s, when sweet, milky drinks were in their heyday, cream was added and the White Russian was born. It’s been said the name “Russian” comes from its base spirit of vodka, just like the Moscow Mule. (Originally, all vodka that was exported to the States came from Russia.) In print, both the white and black versions of the drink appeared for the first time in the 1961 edition of The Diners’ Club Drink Book. Over the next decade, the White Russian surged in popularity as the original adult milkshake. Today, as the drink has made a sweet comeback, there are dozens of White Russian riffs. For example, the White Mexican uses horchata instead of cream, the Dirty Russian swaps in chocolate milk for cream, the White Belgian uses chocolate liqueur instead of coffee, the White Canadian uses maple whiskey instead of vodka, and the White Cuban swaps out vodka for rum.
White Russian INGREDIENTS
1 oz. Kahlúa 1 oz. vodka ½ cup cream or milk PREPARATION
In a mixing glass, combine the coffee liqueur, vodka and cream or milk. Pour over ice in a rocks glass.
FOOD KNOW HOW
HARD NUT TO COGNAC INGREDIENTS
2 oz. cognac ¾ oz. fresh lemon juice ½ oz. maple syrup 2 sprigs of thyme (reserve one sprig for garnish) Half a small apple (optional: grill it!) 3 toasted walnuts Apple slice (for garnish) PREPARATION
Reserve 1 thyme sprig. Place all other ingredients in a blender and blend until smooth. Using a fine mesh strainer or a nut bag, strain the solids and discard. Add cocktail to a shaker with ice and shake well. Strain and serve up. Garnish with apple slice and sprig of thyme.
Photo by Stacie Grissom
Whether adding crunch to cookies or buttery richness to sauces, tree nuts have been used in cooking for thousands of years. No matter if they’re eaten raw or pressed for their oils, nuts provide an array of dietary nutrients. More than that, they offer flavor and texture in both food and cocktails. Right now, Stacie Grissom, who runs the cocktail Instagram account
@Garden Cocktails, is obsessed with nuts and their versatility. “I love using nuts in drinks because, while nuts are super common in the food world, it’s still a bit surprising to see them used in cocktails,” she says. “My experience using nuts in cocktails began when I made my first batch of orgeat (a nut- and sugar-based syrup) for tiki drinks.”
Stacie’s Hard Nut to Cognac cocktail takes its inspiration from her childhood. “When I was growing up in Indiana, I used to go to my grandparents’ farm to help them pick apples and grab walnuts that had fallen to the ground,” she recalls. “Those flavors are paired in my mind on an emotional level, and I thought they’d be perfect in a cocktail with the smooth flavors of cognac.” However, she cautions that when using walnuts in a cocktail, take care to balance the sweet ingredients with the tannic quality of the nuts. Stacie also suggests experimenting with almonds, noting, “I don’t think I’ve ever paired a spirit with almond that didn’t work.” Pistachios, she says, can hold their own with other potent flavors like rum, cardamom, or cranberries. Pecans are another nut that, like walnuts, complement cognac, as well as bourbon, brandy, and red wines. When working with nuts, Stacie always toasts the nuts first since “it adds many dimensions to the flavor.”
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IT ALL COMES TOGETHER
ONE SIP By Mathew Powers | Photos courtesy Mr Black
offee culture has become an ingrained part of our society, from that first cup in the morning to the abundance of coffee shops and a recent explosion of local, crafted roasteries. So it only seems natural that the world of creative coffee would interweave its way into the increasingly innovative world of spirits, and that’s the idea behind the Australian cold-brew liqueur Mr Black, a bittersweet blend of premium coffee and Australian wheat vodka. The genesis of Mr Black arrived in 2013 when lauded Australian distiller, Philip Moore, provided a sample of his coffee liquor to designer and coffee nerd, Tom Baker. Baker loved it.
In fact, the two of them decided to found Mr Black Roasters & Distillers that same year with a mission to take “Australia’s coffee culture into the night” with a refined coffee liqueur that showcased the coffee, rather than hiding it behind profound sweetness. “Coffee has an exceptionally dense flavor chemistry and adds extraordinary depth to a cocktail,” explains Baker. “The same chemical reaction that gives coffee its great flavor is found in charred whiskey barrels and fermented products.” The Mr Black Coffee Distillery, located near Sydney, Australia, produces 300 bottle batches of the meticulously crafted, handmade liquor. But it all starts with the coffee. “Until recently there have not been many liqueurs for bartenders to work with,” explains Baker. “Since the launch of Mr Black, we’ve seen the dual rise of coffee culture and craft distilling—which is really culminating into the incredible coffee cocktails now offered at
world-renowned bars. Quality coffee leads to better tasting coffee cocktails, as it allows bartenders to really explore quality flavors.” “We source our coffee beans from three single origins and roast them in-house to create the cold brew. Then it gets blended with Australian wheat vodka that we distill under the same roof,” explained Martin Hudak, the Global Coffee Ambassador for Mr Black. Along with sourcing quality ingredients, Moore and Detlef Mohr, head of coffee, are mindful of each detail of production, including fine-tuning the water composition. By substantially reducing the sugar and providing ten times more coffee than old-school liqueurs, the final product enjoys a robust coffee flavor that’s perfect for coffee aficionados. “I love the smoky toffee and chocolate flavors that are produced from the Maillard reaction (the desired flavor caused by a chemical reaction between amino acids and reducing sugar when heated) during roasting of coffee beans,” boasts Moore, head distiller, and co-founder.
“Mr Black is ideal for creating coffee cocktails due to a chemical reaction that occurs when hot coffee is cooled,” adds Baker. “For cocktails served cold, cold brew is the best process.” Hudak concurs, “the sugar content and taste of Mr Black is exactly on point, so you don’t need to worry about overly sweet cocktails.” All told, we live in an era where it has become ubiquitous to interact with baristas, mixologists, roasters, and distillers. With products like Mr Black, all those cultural interactions come together with one sip.
Coffee is more complex than the finest red wines. It has changed the course of civilization for like 1,600 years. It’s this brilliant thing.
TOM BAKER, CO-FOUNDER OF MR BLACK COLD BREW COFFEE LIQUEUR
COFFEE COCKTAILS Aidan Bowie, Bar Manager, The Aviary NYC & The Office NYC
“With the coffee scene growing bigger and bigger, it gives us an amazing opportunity to use coffee in new and fun ways for our guests to enjoy. “This rise has allowed bartenders to play with more interesting coffee flavors than before. One product that epitomizes this is Mr Black, which we use in a nitro White Russian served at The Aviary.” AVIARY ABIDES Created by Aidan Bowie (photo by Daniel Krieger) INGREDIENTS
1 oz. Mr Black 1 oz. Grey Goose Vodka ½ oz. Kirsch ¼ oz. Fernet Branca 3½ oz. Coca Cola 1 oz. water 1 oz. cold brew coffee Peychaud’s Bitters (for garnish)
Alfie Spears, The Bon Vivants (Bon Voyage!, Trick Dog, and Pig & Punch)
“From my perspective, I think coffee as a flavor profile will always be desired in the cocktail world, as it is one of the best instances of how bitterness can be a pleasing taste.” PANTERA Created by Trick Dog, San Francisco INGREDIENTS
1¼ oz. Union Mezcal ½ oz. Rancho Tepúa Bacanora Blanco ¾ oz. housemade tejate liqueur 0.375 oz. Abernathy Amaro 0.125 oz. Mr Black Cold Brew Coffee Liqueur 5 dashes Peychaud’s Bitters Orange half-moon coated in housemade chili salt (for garnish)
Stir and strain into a Winchester glass and garnished with an orange half-moon coated in housemade chili salt.
Mix all ingredients into a keg and infuse with nitrogen. Pour into a carafe, served alongside a glass of pistachio ice cream, lightly flavored with cardamom. Shape the ice cream to look like a bowling ball, and garnish with 3 drops of Peychaud’s Bitters and salt.
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.
BARTENDERS CHOICE Robert Eldridge, East Coast Bar Director, Freehand
“Coffee has been a part of the cocktail world for some time now, with popular classics such as the Espresso Martini, Irish Coffee, and White Russian. As coffee has seen a growth in demand for quality, so has the cocktail world with implementing and showcasing these higher-quality products. Having lower sugar and a robust flavor, Mr Black Coffee Liquor is very versatile and easily balanced in cocktails.” CAFECITO ANTICUADO Created by Broken Shaker INGREDIENTS
1 oz. Old Forester Bourbon ½ oz. Bulleit Rye ½ oz. Mr Black Cold Brew Coffee Liqueur ¼ oz. demerara simple syrup 2 dashes orange bitters Expressed orange peel (for garnish)
Combine ingredients and stir with ice. Strain into rocks glass over one large cube. Garnish with expressed orange peel.
Kenneth McCoy, Chief Creative Officer of Public House Collective (Ward III and The Rum House)
“With the popularity of coffee in the last ten years, it’s inevitable that the coffee and cocktail worlds would collide. I feel that the coffeehouse and bar are starting to morph into one—who doesn’t like a jolt of caffeine with a cocktail?” WAKE ME UP Photo by Sonya Yu INGREDIENTS
½ oz. Peloton Mezcal 1 oz. Mr Black Cold Brew Coffee Liqueur ½ oz. Giffard Banane Du Bresil 1 oz. Oat Milk 2 dashes Scrappy’s Chocolate Bitters 3 coffee beans (for garnish)
Shake vigorously with ice; double strain into a chilled goblet; garnish with 3 coffee beans in the middle of the glass.
having a cup of coffee before your shift is kind of a daily habit. When it comes to cocktails with coffee, however, I like to get geeky and have fun with it. I use Mr Black in my cocktails because it is not like your traditional coffee liquors that our parents used to drink, which are typically extremely syrupy and sweet.” -Rael Petit, Beverage Director, The Williamsburg Hotel
“AS A BARTENDER, 56
Bloody Mary By Danielle Bouchat-Friedman Photo courtesy of The O.G.
In the age of social media, half the enjoyment of drinking a cocktail is its presentation. That’s exactly why Challo Schott, owner of the “secret” bar The O.G. (Oceanside Grocers) in Delray Beach, Florida, thinks outside of the glass when serving up his signature libations. So when you order his version of a signature Bloody Mary, your perception of the iconic hair-of-the-dog cocktail will most likely change. “We batch our mix to ensure a perfect blend every time, using a number of ingredients too high to count in both the mix itself and the Caesar rim we use on the glass,” explains Schott. And although each cocktail’s serving size is only eight ounces, customers don’t seem to mind—it could be because of the cute Campbell’s Tomato Soup can the drink is served in, garnished with a scrumptious pepperoni stick. Other libations on the menu are just as kooky. The Moscow Mules come with spirit options in the form of 50-milliliter airplane bottles, which float on top of the drink, and the Space Wizard Sangria is served in a pouch best described as an adult Capri Sun. The retro cocktails suit The O.G.’s mood and vibe. “It’s a blending of culture and style throwbacks and nostalgia molded, shaped, and repackaged for today’s market,” notes Schott.
OG Bloody Mary INGREDIENTS
1 oz. Michalaras Spice Mix 1 ½ oz. Grey Goose vodka 5 oz. tomato juice (approximate volume) PREPARATION
Rim a tomato soup can with Caesar rim. Pack the glass full with ice. Add spice mix, vodka, and tomato juice filled ½ inch from rim. Stir to thoroughly mix ingredients. Garnish with a lemon wedge and garlicky pickle and stick of pepperoni.
aunched in early 2018 by entrepreneur Paul Berkmann and distiller Jean-Luc Braud, Guillotine is an all-natural, glutenfree vodka utilizing only French grapes with no additives, colorings, or sweeteners. The vodka is distilled from the grapes that serve as the foundation of Champagne: Pinot Noir, Pinot Meunier, and Chardonnay, all sourced from the village of Aÿ-Champagne, just outside Épernay. This region is noted for its chalky, mineral-rich
soil and terrific Champagnes, but it hasn’t been associated with premium vodka production … until now. The company currently produces two vodkas: the ultra-premium Guillotine Originale and the barrelaged Guillotine Heritage. Guillotine Originale is light and aromatic with notes of citrus, and was recently awarded the only gold medal at the Concours Mondial de Bruxelles, the prestigious annual wine and spirits awards, and Guillotine Heritage took home the silver.
ABOVE LE RESTE
Artisan craftsmanship meets the world of modern French winemaking with the distinct, new Guillotine Vodka. By Michael Tulipan
“Guillotine Originale allows for a good amount of cocktail creativity— it’s wonderful shaken, stirred, or left undisturbed,” says Berkmann. “Our signature ‘Guillotine Twist’ is a fresh take on the on the classic Martini that pairs Guillotine Originale with cranberry juice and a splash of Cointreau.” Guillotine Heritage is a barrel-aged vodka that’s first distilled, then aged in Cognac and Armagnac barrels made from Limousin oak, giving it an increased roundness and a deep color reminiscent of the finest French spirits. Berkmann says, “The distinct aroma, the idiosyncratic flavor profile, the lovely amber hue—this is a spirit of true refinement, made for sipping in slow enjoyment.” Guillotine Heritage can be enjoyed neat or in a cocktail such as ‘Black Magic,’ with Guillotine Heritage, vermouth, and a dash of black walnut bitters. The drink was created by Amir Vahdani, food and beverage director at the Four Seasons Hotel Los Angeles at Beverly Hills. Berkmann wanted to capture the spirit of the French Revolution with the name Guillotine. “This was a watershed event in world history that played a critical role in showing the world the power inherent in the will of the people,” he notes. The tall, distinctive bottles feature a striking logo and swooshes of colors that catch the eye and convey the heritage of both the brand and France. “Our custom script logo is punctuated by vertical flares of color that represent the blue, white, and red of the French Republic,” Berkmann explains. “The bottle label features a diagonal tear that mimics the angularity of the guillotine’s awe-inspiring blade.” With attention to sourcing and preservation of the traditional methods of grape growing and distillation, Guillotine Vodka aims to be “A Cut Above Le Reste.” Champagne grapes are truly not just for bubbles anymore.
1 oz. Guillotine Originale Vodka ½ oz. triple sec ½ oz. lemon juice ½ oz. simple syrup Curled lemon peel (for garnish) PREPARATION
In cocktail shaker, combine the Guillotine Originale, triple sec, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled champagne glass. Garnish with curled lemon peel.
H E R I TA G E DELIGHT INGREDIENTS
2 oz. Guillotine Heritage Vodka ½ oz. lemon juice (or 2 lemon slices, squeezed and discarded) 6 blueberries, muddled (reserve 2 for garnish) ½ oz. simple syrup 1 whole rosemary sprig (for garnish) PREPARATION
In cocktail shaker, combine muddled blueberries, ice, Guillotine Heritage, lemon juice, and simple syrup. Shake vigorously for 20 seconds. Strain into chilled Martini glass. Add a splash of seltzer water and garnish with a rosemary sprig and two blueberries.
SHAKING AND STIRRING
CANADIAN CLUB 41 YEAR OLD WHISKY This new release was batched and barreled in 1977. The resulting expression offers a flavor balance with hints of cognac, rye, and sherry. Paying homage to the brand’s storied history, Canadian Club 41 Year Old is the first limited edition bottling in a new series of premium expressions. It was crowned “Canadian Whisky of the Year” in Jim Murray’s Whisky Bible 2019.
HENDRICK’S ORBIUM LIMITED RELEASE GIN Having carved out a distinctive place for itself as an alternative to the usual London Dry, Hendrick’s has reinterpreted its modern house style with the limited edition release of Orbium. Extracts of quinine, wormwood, and lotus blossom play with the original key botanicals of cucumber and rose, producing an aromatic experience for both the nose and palate.
SEBAGO LAKE DISTILLERY BARREL RESTED PORTLAND RUM Maine’s Sebago Lake Distillery is the state’s only craft distiller focused solely on rum. Joining Sebago’s line of super-premium rums, the Barrel Rested Portland Rum has the roundness of bourbon and spiciness of rye, which comes from the barrels in which the rum was aged. Portland offers the familiar caramel quality and full mouthfeel of a 100% pot still rum.
NEAT OR ON THE ROCKS
ORBIUM MARTINI Courtesy of Erik Andersson
NEAT OR ON THE ROCKS
2 oz. Canadian Club 41 Year Old Whisky Ice (optional) PREPARATION
Combine ingredients in a rocks glass.
2½ oz. Hendrick’s Orbium Limited Release Gin ½ oz. Dolin Blanc Vermouth Lemon twist (for garnish) Cucumber slice (for garnish) PREPARATION
Combine ingredients in a Martini glass and stir. Garnish with lemon twist and cucumber slice.
2 oz. Sebago Lake Distillery Barrel Rested Portland Rum Ice (optional) PREPARATION
Combine ingredients in a rocks glass.
TEMPLETON RYE BARREL STRENGTH STRAIGHT RYE WHISKEY Aged and matured in flame-charred American oak barrels, Templeton Rye Barrel Strength blends rye spice and black pepper with butterscotch and oak. A velvety, warm mouthfeel and long finish balance the strength of the whiskey. The bottling is natural, nonchill filtered, and bottled at 57.2%.
NEAT OR ON THE ROCKS INGREDIENTS
2 oz. Templeton Rye Barrel Strength Straight Rye Whiskey Ice (optional) PREPARATION
Combine ingredients in a rocks glass.
PUERTO DE INDIAS STRAWBERRY FLAVORED GIN Puerto de Indias Strawberry flavored gin arrives in the United States as a true pioneer in innovation, expertly blending delicate citrus and juniper gin with fresh distilled strawberries. The result is an accessible gin with a fresh and subtle taste of strawberry and a stunning pink color.
FOUR ROSES SMALL BATCH SELECT Non-chill filtered and bottled at 104 proof, Four Roses Small Batch Select offers raspberries, clove, and nutmeg on the nose. On the palate are flavors of apricot, ripe berries, vanilla, and light oak. “I am particularly proud of this bourbon,” said Master Distiller Brent Elliott.
NEAT OR ON THE ROCKS
1 part Puerto de Indias Strawberry Gin 4 parts Fever-Tree tonic Fresh strawberries
Fill glass with ice and swirl to chill the glass. Discard any remaining water. Add a couple of fresh strawberry slices to boost the aroma of the gin. Pour in the gin and fill with tonic while stirring gently with a spoon. Garnish with a strawberry placed on the rim of the glass.
Combine ingredients in a rocks glass.
2 oz. Four Roses Small Batch Select Ice (optional)
Since 2006, Regatta has been making award winning ginger beer crafted in small batches from a blend of the worldâ€™s highest quality ginger. We now proudly offer a full line of premium craft mixers speciďŹ cally created to mix well with all types of spirits.
We’ve got an extra spring in our step these days. With the warmer weather approaching, we’re excited to make way for an assortment of new flavors especially as our tastes are shifting away from warm, comforting drinks to lighter, more refreshing choices. Along with the winter thaw comes a desire for the fresh and the new, and the motivation for re-invention. In this issue of Chilled, we look to flavor trends happening this season, including ginger, pineapple, grapefruit, peach and, of course, everything coffee. We ask the experts about coffee cocktails and needle them for the latest intel on the cold brew craze. Our coverage on flavors continues with a special look at gin and vodka, including better quality cocktails made with these flavor-forward spirits. Finally, we check out innovative bartenders doing extraordinary things from coast to coast—everything from writing books to acquiring an enormous amount of Instagram followers with creative cocktail concoctions. Our cover story embodies our springtime thoughts: a little bit of wellness mixed with innovation and flavor. The recently launched Pura Still—the first-ofits kind, non-carbonated, spiked still water—and its spokeswoman, Melissa Boloña, are equally unique as they are intriguing, and instantly put us in a mood for something wholesome and new.
Fizz Forget the
Story: Mathew Powers | Melissa BoloĂąa Photos: Andrew Macpherson Stylist: Oretta Corbelli | Hair: Robert Steinken | Makeup: Ashley Humphreys
Pura Still Introducing
The First Non-Carbonated Spiked Still Water
Today’s booming mixology and spirits market
can sometimes make a person wonder if there’s room for anything new. It almost feels implausible that anything novel could be introduced to today’s imbibers. But a recently launched beverage demonstrates that plenty of opportunities exist for creativity within the market, and there are plenty of drinkers thirsty for something unique. FIFCO USA has just introduced Pura Still, the first non-carbonated, spiked still water. Instead of bubbles or over-the-top sweetness, a bottle of Pura Still contains nothing more than a splash of coconut water and a kiss of natural fruit at 4.5% ABV. “There are three flavors: blackberry, mango, and mandarin orange. There’s nothing else like it on the market; you really have to try it to believe it,” says Brand Director Jennifer McCauley-Topor. FIFCO USA is no stranger to developing flavored drinks—for the past several years the company has produced the fruit-forward Seagram’s Escapes with less than 4% ABV. The brewery recently added Seagram’s Escapes Spiked, with an 8% ABV. McCauley-Topor explained, “Instead of developing another seltzer, we wanted to create a better 'better-for-you' beverage. After two years of development, we launched Pura Still.” Though Pura Still technically falls within the malt beverage family, it differs from beer, hard lemonades, and ready-to-drink cocktails. The water benefits from a triple-filtration process that removes all of the aroma and color. “Pura Still is incredibly clean, refreshing, easy to drink, and tastes like lightly flavored water versus alcohol,” said McCauley-Topor. “And because it doesn’t have any bubbles, the liquid has been described as non-filling.”
Kailee Mandel Photography
Pura Still comes in a clear bottle adorned with only a few graphical details, the perfect method for which to demonstrate the lack of bubbles in the water, as well as its purity. In addition to its fruited notes and lack of carbonation, Pura Still appeals to the multitudes of people who have grown increasingly cognizant about their health and wellness, which includes paying close attention to what they put into their bodies. Only 1 gram of pure cane sugar complements the natural ingredients used in an 11.2 oz. bottle of Pura Still. Thus, drinkers will consume a bottle comprised of 2 grams of carbohydrates, 90 calories, and a 4.5% ABV (on par with the light beers commonly found on stores’ shelves). Given its low ABV, carbs, and calories, as well as zero carbonation, Pura Still doesn’t require compromises to one’s lifestyle. And, if you’re tempted
to reach for a second bottle and try another flavor, the guilt level is minimal. “Our fans have been really vocal about wanting more flavors and a container for outdoor occasions where glass bottles aren’t ideal” noted McCauley-Topor. “So we’re bringing a couple of new packages for July, including a 12oz. can variety pack and 24oz. cans, so stay tuned!” Any news about Pura Still might very well come from Melissa Boloña, who, like Pura Still, offers something unique. Not only is Boloña an actress and model (she has two new movies coming out this year—Becoming and Murder at the Mansion), but she also studied international marketing in Paris. The multitalented Boloña recently teamed with Pura Still to get the word out on the new drink. Pura Still’s beautiful new brand ambassador is no stranger to the service industry—Boloña worked
in the restaurant business for six years before becoming an actress. Boloña is also well known for taking an active interest in health and wellness, despite her busy schedule. “A healthy diet plays a big part in me staying fit” confesses Boloña. “That’s why I’m so excited about my partnership with Pura Still—because it’s low in calories and sugar, I can drink and enjoy it without feeling guilty.” But no matter how someone discovers Pura Still or what they’ll find appealing about the innovative new drink, it helps to know the best way to enjoy it. McCauleyTopor said, “We recommend trying it ice-cold out of the bottle or over ice first and foremost, but a lot of people on social media are loving adding flavored vodka.” So, the next time you’re sipping on a bottle of plain, boring water, wishing you could have something with flavor and a little kick, grab a bottle of Pura Still.
Talk to us about any upcoming projects. Do you have a role you are really looking forward to playing?
I have two movies coming out this year. One is called Becoming, a thriller about an entity that consumes humans and takes on their lives. Another film is called Murder at the Mansion, a dark comedy where I play the adopted sister of a very wealthy family, and when my brother brings his fiancé home, mysterious things begin happening. I really loved sinking my teeth into both of these roles. Both were challenging and rewarding as an actor.
Do you have a dream role or dream co-star?
I would LOVE to play Lara Croft or a Disney princess; the two extremes! It would also be an honor to work with Cate Blanchett and Christian Bale.
Have you ever been a bartender?
I actually worked in a restaurant for six years growing up. I wore many different hats such as being a hostess, server, doing kitchen work, and of course bartending. Working in the restaurant business and bartending really shapes you as a person. It gives you great people skills which has helped me in all areas of my life, even now as a brand ambassador for Pura Still. CHILLED checked in with Melissa Boloña for Pura Still to find out more about her and her partnership with this innovative new product.
Tell us about your partnership with Pura Still.
I am really excited about my partnership with Pura Still. Drinking is a fun and social activity for me, and because Pura only has 90 calories, it totally fits with my social and healthy lifestyle.
Do you have a favorite flavor?
I love the blackberry because it tastes so fresh. It’s literally like slightly blackberried water. The taste is really refreshing, almost like I’m not even drinking alcohol.
Do you have a home bar? What is it stocked with?
Absolutely! It’s stocked with Pura Still of course, as well as mezcal, tequila, sake, and whiskey.
Pura Still is low in sugar and calories, talk to us about how you keep fit with your busy schedule.
I have been working out with a trainer and doing workout classes whenever I can. I think working out in the morning is key because later in the day you will justify not doing it. A healthy diet also plays a big part in me staying fit. I have been limiting my amount of carb and sugar intake. That’s why I’m so excited about my partnership with Pura Still, because it’s low in calories and sugar, I can drink and enjoy it without feeling guilty.
How do you like to drink Pura Still?
My favorite way is in a glass on the rocks. This really enhances the refreshment and keeps the calories low. CHILLEDMAGAZINE.COM
he addition of flavors to spirits has long been a controversial topic. It has turned brands like Absolut into global powerhouses, but the widespread usage of artificial flavors has also turned off consumers, especially millennials, who highly value ingredient sourcing and authenticity. The recent boom in craft spirits has begun to turn the tide, however, along with a greater focus on wellness and real ingredients. But it wasn’t always that way. The first flavored commercial vodka, Absolut Peppar, was released in 1986. Two years earlier, Captain Morgan Original Spiced Rum pioneered a new category. Within a decade, the market was saturated with flavored vodkas, rum, and other spirits. Whiskey arrived at the party quite a bit later, but in full force with products like Jack Daniel’s Tennessee Honey (2011) and Bushmills Irish Honey (2012). Gin has always had flavor because of the wide range of botanicals used, but recent trends to make everything pink have resulted in distilleries adding berries and other ingredients to give gin that popular hue. Still, when most consumers think of flavored spirits, vodka is king … only now with real ingredients. Last May, Ketel One Vodka launched a new line using non-GMO grains
with no added sugar or artificial sweeteners. The series features flavor combinations like Peach & Orange Blossom, Cucumber & Mint, and Grapefruit & Rose, and is designed for health-conscious consumers looking for lower-calorie counts and fewer carbs. Grapefruit has been trending in the vodka category for some time. Absolut recently released a grapefruit vodka using “natural grapefruit flavor” and no added sugar. SKYY makes its vodka with Texas red grapefruit, the official state fruit of Texas, as does Austin’s Deep Eddy. In fact, its excellent Ruby Red flavor has become so mainstream, Southwest Airlines has started offering it inflight. In recent years, Americans have embraced all levels of spice, from Sriracha to hot peppers to turmeric, but it’s ginger that’s suddenly making inroads into the spirits market. Belvedere’s new Ginger Zest vodka is infused with real ginger, lemon, and grapefruit. Late last year, importer Vine Connections added Rihei Ginger, a Japanese shochu made with 20% heirloom ginger, to its portfolio. BACARDÍ Ginger recently launched in the U.K. and, if trends hold, its U.S. release can’t be far behind. And if you want to climb further up the spice ladder, there’s always the new George Dickel Tabasco Barrel Finish.
FLAVORS Stone fruit and pitted fruits have also started making their way into spirits. Superstar country duo Florida Georgia Line’s Old Camp Peach Pecan reflects the roots of its founders: peach for Brian Kelley’s Florida home, and pecan for Tyler Hubbard’s native Georgia. But the pioneer is still Evan Williams Peach Bourbon. Stillhouse Spirits originally released its Spiced Cherry Whiskey for the 2017 holiday season, but the spirit is still available in some parts of the country.
By Michael Tulipan
The recent boom in craft spirits has begun to turn the tide, however, along with a greater focus on wellness and real ingredients.
Coffee everything continues to trend, with even the long-abused Espresso Martini getting an artisan overhaul by bartenders. Maine newcomer Sebago Lake Distillery launched last year and is slowly gaining distribution throughout the Northeast. Its KOPI Coffee Flavored Rum is a proven hit, with custom-roasted Indonesian Sumatran coffee added to enhance the java flavor. As consumers, especially millennials, continue to look for real flavors, not chemicals or other additives, the industry’s adoption rate is only going to accelerate. Unique blends, citrus, spice, and coffee in your spirits are just some of what you will be seeing in the market in the years ahead.
A Finger on the Pulse of the Industry By Mathew Powers
It appears that we’ve never THE GROWTH OF SHAW-ROSS MIRRORS THAT OF THE ENTIRE SPIRITS INDUSTRY FOR THE LAST FEW DECADES. When
Prohibition ended nearly a century ago, we rejoiced: “Happy days are here again.” But it appears that we’ve never been happier with our drinks than we are today. Founded in 1968, Shaw-Ross International Importers arrived on the scene just as an eruption of consumer wine consumption arose in the United States. The company began as small boutique wine and spirits importer, representing only a few brands, but has since become one of the nation’s leading importers. Shaw-Ross now serves more than thirty suppliers of spirits, wine, and sake from around the globe, all of which work with a network of wholesalers through various national distribution channels.
been happier with our drinks than we are today. Shaw-Ross’ emergence coincided with the nation’s newfound love affair with wine, which has allowed the company to grasp this industry in ways few others can. In fact, according to the Wine Institute in California, total U.S. wine consumption more than doubled between 1965 and 1977 from 190 million gallons to 400 million gallons, respectively. By 2016, that number soared to a little less than 950 million gallons. So, in a sense, Shaw-Ross’ evolution has paralleled that of the wine industry, which has allowed the company to keep its finger on the pulse of the industry. As the industry grew, Shaw-Ross recognized that there was a rising demand for premium brands. So,
in addition to offering an array of approachable, affordable wines, Shaw-Ross developed its Lineage Collection, an exclusive collection of wines from family-owned wineries that have passed down their winemaking techniques and passions through several generations of vintners. Each wine within the Lineage Collection expresses its source region’s terroir and possesses a minimum score of 90 points from leading wine rating services. Shaw-Ross offers a wide collection of sake. In fact, it’s the exclusive importer of Gekkeikan, the bestselling sake brand in the United States, and junmai-shu, the world’s most popular sake, made only from rice and water (without the addition of brewer’s alcohol).
The recipe and techniques used to make Gekkeikan sake dates back to 1637, when it was first created in Kyoto, Japan. Operating as one of the oldest family-owned companies in the world and now in its 14th generation, Gekkeikan has seven facilities operating in Japan and one in California, producing the same sake made 380 years ago. And why change it? The brand has won the prestigious National Research Institute of Brewing Gold Medal 32 times in the past 33 years. Along with wine, Shaw-Ross offers an expansive collection of gin, rum, whiskey, tequila (and mezcal), and liqueurs—to name a few.
RECIPES THIS SEASON, MIX UP SOME UNIQUE COCKTAILS CREATED BY TOP CHILLED 100 MEMBERS USING ANGOSTURA LEMON, LIME & BITTERS. THE NONALCOHOLIC BEVERAGE IS CAFFEINE- AND GLUTEN-FREE, MADE WITH PURE CANE SUGAR, AND THE ONLY SOFT DRINK IN THE WORLD MADE WITH ANGOSTURA BITTERS.
THE TRINIDAD COOLER
By Tacy Rowland, General Manager and Consultant at Midnight Cowboy | Photo by SungJoon Koo “The Trinidad Cooler was inspired by the refreshing citrus and spice of Angostura Lemon, Lime & Bitters. It’s a delightful, fullbodied cocktail that is easy to kick back and imagine drinking in a tropical paradise.”
INGREDIENTS 1 1 ⁄ 2 oz. Cognac 1 oz. pineapple juice 3 ⁄4 oz. lime juice 1 ⁄ 2 oz. cinnamon syrup 3 oz. Angostura Lemon, Lime & Bitters (to top) Whole egg Pineapple frond (for garnish) Pineapple slice (for garnish) Grated cinnamon (for garnish) PREPARATION Dry shake all ingredients except for the Angostura Lemon, Lime & Bitters. Add ice and whip shake. Strain into a wine glass over cubed ice and top with Angostura Lemon, Lime & Bitters. Garnish with pineapple frond, pineapple slice, and grated cinnamon. *Note: This cocktail works well with almost any base spirit, so feel free to substitute rum, whiskey, etc.
Recipe and Photo by Adam Rains, Lead Bartender and Tiki Attachè at The Golden Tiki “The ‘Pretty Bird’ (not to be confused with the Jungle Bird) is a tribute to the hummingbirds of Tobago. The cocktail brings together the best of several islands in a vibrant and harmonious fashion. Dark and amber rum, Loquat, and tangerine are brought to life by the citrus and spice effervescence of the Angostura Lemon, Lime & Bitters.”
INGREDIENTS 2 oz. Goslings Gold Seal Rum 1 ⁄ 2 oz. dark Jamaican rum 1 ⁄ 2 oz. Bermuda Gold Loquat liqueur 1 ⁄ 2 oz. lime juice 1 oz. tangerine juice 3 oz. Angostura Lemon, Lime & Bitters 2 dashes BarKeep Chinese Bitters Fruit (for garnish) Edible flowers (for garnish) PREPARATION Combine ingredients (except for the Angostura Lemon, Lime & Bitters) in a mixing tin, add a few small cubes of ice, and whip shake. Combine in tin with Angostura Lemon, Lime & Bitters, and then pour over crushed ice into a large tiki mug. Garnish with fruit and edible flowers in hopes to attract a pretty bird.
COOL THE BREEZE Recipe and Photo by Adam Rains
“This cocktail is refreshing, savory, and lifts you with the breeze. I wanted something that would amplify the flavor of the Angostura Lemon, Lime & Bitters, while still being able to showcase the congruent flavors of yuzu and savory Avuá Bálsamo.”
INGREDIENTS 1 1 ⁄ 2 oz. Avuá Bálsamo Cachaca 1 ⁄ 2 oz. yuzu juice 1 ⁄4 oz. pineapple gomme syrup 1 ⁄4 oz. lime juice 2 oz. Angostura Lemon, Lime & Bitters PREPARATION Pour ingredients (except for the Angostura Lemon, Lime & Bitters) into a mixing tin and shake with ice; combine with Angostura and pour.
By Elizabeth Mickiewicz, Bartender at Neon Wilderness and Good Measure | Photo by Richard Beltzer “I wanted to create a cocktail based on a classic that utilized the soda in a dual role—it plays the part of the soda water in the classic template, as well as replaces the simple syrup. The lemon, lime, and aromatic bitters flavors that the mixer provides help balance and accentuate the herbaceous absinthe for a warming yet refreshing sipper.”
INGREDIENTS 1 1 ⁄ 2 oz. Letherbee Absinthe 6-8 mint leaves 1 ⁄4 oz. fresh lemon juice 1 ⁄4 oz. fresh lime juice 2 oz. Angostura Lemon, Lime & Bitters (to top) Pellet ice Mint sprig (for garnish) PREPARATION Pour all ingredients except for the Angostura Lemon, Lime & Bitters into a shaker tin and gently muddle the mint leaves. Add a small amount of pellet ice and shake for 5-7 seconds; double strain into glass over fresh pellet ice. Top with Angostura Lemon, Lime & Bitters and gently stir to incorporate. Gently slap mint sprig to release essential oils and place near rim of glass. Enjoy.
T H E
D I S T I L L E R Y
The world’s first gin hotel opens in London By Bryen Dunn
Gin lovers, rejoice! The Distillery, the world’s first gin hotel, recently opened on famed Portobello Road in London’s Notting Hill district. The property has three luxury boutique hotel rooms that are all designed to pay homage to gin and its historic roots. The brainchild of founder Ged Feltham, who works alongside directors Jake Burger, Tom Coates, Del Jones, and Paul Lane, the hotel is the first of its kind in the UK.
Each founding director personally designed a room, and each room encapsulates the area’s eclectic culture with unusual touches, there’s even a handmade record player in each room with a vinyl playlist specially curated by Rough Trade Records. The Boardroom, a private dining room with its own private bar, is also located on the top floor alongside the accommodations. The rest of The Distillery’s four floors of ginspiration include a restaurant, bar, tasting room, and artifacts museum, as well as public and private drinking and dining rooms, all of which provide for a first-of-itskind immersive gin experience. On the ground level, The Resting Room is where guests can enjoy a selection of international spirits that have been aged in hand-built barrels suspended
above the bar, from which they will be directly served. This is where guests can find unique gin blends alongside other experimental spirits, such as avocado and olive oil vodka, that showcase the innovative spirit behind these novel iterations of classic drinks and cocktails. The hotel’s motto is “no two drinks will be exactly the same in their flavor.” GinTonica located on the first floor, is a Spanishinspired bar and kitchen that pays homage to Spain’s love affair with juniper, and offers numerous kinds of Gin & Tonics, all served in a traditional Copa de Balon, a balloon goblet glass. The Gin & Tonic Plus menu pays homage to Spain’s love affair with juniper, taking the traditional spirit and mixer serve to the next level, with the addition of innovative garnishes, tinctures, and bitters that will await the most discerning palates. Others are garnished with orange, lavender, and cocoa nibs.
The Distillery is also the new home of The Ginstitute, the famed London gin-making experience led by master distiller Jake Burger. Participants take a distilling class and leave with their own exclusively and personally blended gin, while going on a journey through the spirited history of London’s favorite drink. The on-site liquor store is filled with ginrelated memorabilia, along with spirits available for purchase.
CYNTHIA BAILEY REAL HOUSEWIVES OF ATLANTA’S CYNTHIA BAILEY IS LAUNCHING HER SIGNATURE FLAVOR, PEACH BELLINI, WITH SEAGRAM’S ESCAPES. “I WAS VERY HANDS-ON WITH EVERYTHING,” SAYS BAILEY. “I EVEN HAVE MY PICTURE AND LIFE MOTTO ON THE BOX.”
I mostly drink vodka and tequila … not necessarily together (laughs). I love a Margarita on the rocks with salt or a Lychee Martini.
I love Japanese food. I could eat sushi every day for breakfast, lunch, and dinner. My favorite restaurant is Nobu. I think I have dined at all of them worldwide.
I love to travel, go to the movies (no scary movies!), have a spa day, have date nights with my boyfriend, Mike, and spend time with my daughter, Noelle.
Most people don’t know that I love to cook. I definitely consider myself a foodie. I can pretty much cook anything; however, my specialty is definitely soul food. I make the best potato salad, period. I would put it up against anyone’s.
ENJOY RESPONSIBLY. Â© 2019 Spirits Marque One, San Francisco, CA. 30% alc./vol. (60 proof)
Melissa Boloña and Pura Still Introduce Non-Carbonated Spiked Still Water