Chilled Magazine - Volume 12 Issue 3

CHILLED RAISE YOUR SPIRITS

ASK A BARTENDER

MAKING IT BEHIND THE BAR COCKTAILING AND COOKING

IN PERU

+ SPECIAL SECTION

SPANISH SPIRITS YOU MUST KNOW

SUMMER VIBES!

DJ KHALED AND CÃŽROC

MIX WATERMELON

COCKTAILS AND MUSIC

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2019. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM – 40% ALC. BY VOL.

BELVEDERE IS A QUALITY CHOICE. DRINKING RESPONSIBLY IS TOO. BELVEDERE VODKA, 40% ALC./VOL. 100% NEUTRAL SPIRITS DISTILLED FROM RYE GRAIN ©2019 IMPORTED BY MOËT HENNESSY USA, INC., NEW YORK, NY

JANELLE MONÁE LIMITED EDITION DISCOV ER MORE AT BELV EDERE VODK A .COM

#ABEAUTIFULFUTURE

Memorable cocktails are not only made of Brandy, Sherry or Vermouth, but also imagination, talent and a pinch of creativity.

CONTENTS

VOLUME 12 - ISSUE 3

48

84

90

Janelle Monรกe Joins Belvedere Vodka. The Future Looks Bright

DJ Khaled Kicks Off Summer with Sean Diddy Combs and Cร ROC Summer Watermelon

12 Stories, Washington, D.C.

Drink Well

Cover Story

Recipes

53

86

94

Spanish Spirits

History with a Splash of Heritage

Cavan Restaurant and Bar

Special Section

Toast to Iconic Cocktails

62

88

The Spirit of Peru

Creative Versions of Tiki Classics

Do Pisco

6

features

CHILLED MAGAZINE

Take A Tikication

Hotspot

The All Natural Choice for

Limoncello

All natural, with no preservatives, no flavorings, and no coloring agents.

Made using 100% lemon peels of the special P.G.I. Sorrento Oval Lemon variety.

AWARDED

92

POINTS FROM

2017 ULTIMATE SPIRITS COMPETITION

VILLA MASSA & TONICA A refreshing cocktail before dinner

- Fill the glass with ice cubes - Pour 1 part of Villa Massa Limoncello - Pour 3 parts of premium tonic water - Smash a top of basil (3 - 4 leaves) between two hands & add it to the drink as garnish

Villa MassaŽ Liqueur Limoncello. 30% Alc./Vol. Š2019 Imported by Deutsch Family Wine & Spirits, Stamford, CT. Please Enjoy Responsibly.

Create Your Masterpiece.

Submit your Van Gogh cocktail creation by September 8 for a chance to become Van Gogh Vodka’s BARtist in Residence.

You could win $2,500, plus $1,000 for your favorite art-based charity.

A R T I S T D AY C O C K T A I L S . C O M

Gogh Responsibly.

NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN. A PURCHASE OR PAYMENT WILL NOT INCREASE CHANCES OF WINNING. PURCHASE OF ALCOHOL BEVERAGE IS NOT REQUIRED. OPEN TO LEGAL RESIDENTS OF AL, AK, AZ, AR, CA, CO, CT, DE, FL, GA, HI, IL, IN, IA, KS, KY, LA, MD, MA, MI, MN, MS, MO, NE, NV, NH, NJ, NM, NY, ND, OH, OK, OR, RI, SC, SD, TN, TX, VA, WA, WV, OR WI AGE 21+.

(1) GRAND PRIZE: GRAND PRIZE OF $2,500 CASH PLUS $1,000 DONATION TO THE CHARITY OF THE WINNER’S CHOOSING. FOR OFFICIAL RULES INCLUDING COMPLETE DETAILS, VISIT ARTISTDAYCOCKTAILS.COM. BEGINS 8/01/2019 AT 12:00:00 PM ET; ENDS 9/15/19 AT 11:59:59 PM ET. VOID WHERE PROHIBITED. SPONSOR: CHILLED MAGAZINE AND VAN GOGH VODKA. IMPORTED BY 375 PARK AVENUE SPIRITS, LOUISVILLE, KENTUCKY. VAN GOGH VODKA 35% ALC. BY VOL., 40% ALC. BY VOL.

CONTENTS

VOLUME 12 - ISSUE 3

departments

24

Editor’s Note

18 Message from Natalia Cardenas

Bottoms Up!

22 Cool Products - Stuff You Need to Know About 24 Cool Bottles - Cool “Colorful” Bottles 26 How to Mix With Sherry

The Locals

30 Bartender Submission - Samy Berdaï, Boulud Sud 32 Bartender Submission - Sharon Yeung, The Roosevelt Room 34 Master Distiller Profile - Adam Spiegel, Sonoma Distilling Company 36 Brand Ambassador Profile - Andres Chopite-Parra 38 Distillery Profile - Azuñia Tequila 40 Competition Winner - Bacardi Legacy Winner 2019 42 Brand Ambassador Profile - Sullivan Doh, D’USSÉ 44 Ask A Bartender - Caer Ferguson

Special Section

40

53 Spanish Spirits 58 Spanish Symbol of Summer, Real Sangria 60 Strawberry Fields Forever, Puerto de Indias

Advanced Mixology

70 Drink In History - Pisco Sour 72 Food Know How - Dandelions 74 Do Good Spirits - #ToastToTroops 76 Crafting Cocktails - Mixing with Bourbon, Crooked Fox 78 Brand Profile - The Philosophy of Craftsmanship

42

Mix It Up

28 Behind the Rosé Bar 46 Celebrity Sips - Spanish Stunners 48 Drink Well - The Future is Bright with Janelle Monáe and Belvedere Vodka 62 In the Know - Do Pisco, The Spirit of Peru 80 Shaking & Stirring - Launches 96 Last Call - Chillin’ with Hassie Harrison

70

48 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615.

CHILLED VOLUME 12 ISSUE 3 JUN/JUL 2019 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA: 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. USPS MAILING PERMIT NUMBER 580.

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CHILLED MAGAZINE

Harleston Green and Wodka will each select three winners.

VOLUME 12 - ISSUE 3 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro 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 Natalia Cardenas, Steven Dragun, Wendy Hodges, Tyler Zielinski, Jose Martinez, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo Courtesy of CÎROC 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 info@chilledmagazine.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 3 ©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.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe.

For more information, visit printreleaf.com.

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CHILLED MAGAZINE

EDITOR’S LETTER

VOLUME 12 - ISSUE 3

Last year, I cycled 300 miles in three days throughout northern California for Share Our Strength’s charity ride. I am not a cyclist. It was incredibly hard and not particularly enjoyable. In my mind, I wanted badly to enjoy that ride, but I didn’t know how. The advice “try your best” didn’t help at all. I was trying my best, and I was in massive pain. When I did have a rare enjoyable moment, I’d see that I was pedaling too slow and had fallen way behind. Was there a way to push myself without demolishing my body and spirit?

What had the other riders found that I hadn’t? Why were they hitting personal records and loving it while I stagnated?

Since that ride, I’ve learned that a successful endeavor is profoundly determined by whether you’ve found “ease.” Ease is freedom from pain and agitation. It’s what transforms a ride from a hurdle to an adventure.

It’s what allows you to flourish.

Ease doesn’t come naturally. It’s cultivated. It’s in all the little decisions you think don’t make a difference and turning those decisions into actions. It’s deciding to eat better and then choosing the salmon over the burger. I’ve taken this intentional route in my life and it has vastly improved my performance and kept my mind at peace.

In the spirits and hospitality industry, mental ease is an increasingly important topic. I’ve struggled with it, and I hope others will take actions toward tending to their own mental ease. It’s all about how you approach things.

This past May, I did the charity bike ride for a second time. It was a joy. I found the ease. I’m registering again next year.

Maybe I am a cyclist.

as Natalia Carden Natalia is currently the beverage development manager at Breakthru Beverage and has been recognized in the media for her industry knowledge and creativity behind the bar. She is a BAR 5-Day graduate, a Certified Spirits Specialist, and WSET Wine and Spirits Level 2 Certified.

Her personal mission is to demystify wine and spirits, and she’s committed to educating the trade and giving them the tools to succeed. She believes that the more we learn about the terroir, geography, and production of spirits, the more we can identify with and understand the tapestry of our own human history.

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CHILLED MAGAZINE

Photo by Maggie Rife Ponce

GUEST EDITOR NATALIA CARDENAS

Thank you for all your help getting us where we are today!

TOP ON-PREMISE

PROFIT GENERATOR

+30.7%

1

Tito’s Very Berry Lemonade 1¾ oz Tito’s Handmade Vodka 3 oz lemonade 5 blueberries 5 strawberries

Just add Tito’s Handmade Vodka and lemonade to a glass. Garnish with grilled berries and lemons.

Find more recipes at TitosVodka.com

Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA

UNITED WE CREATE Assert your independence, Drink Responsibly. ©2018 Philadelphia

AN AMERICAN REVOLUTION IN GIN. Distilling LLC, Philadelphia, PA. All rights reserved.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

ÜLLO WINE SULFITE PURIFIER & AERATOR

Many people react negatively to sulfites (suffering from stuffy noses and even breaking out in hives) when they are added to wine as preservatives. Others find that the sulfites can alter the taste. The Üllo Wine Sulfite Purifier & Aerator solves this problem. When you pour wine through the food-grade polymer resin filter and BPA-free purifier, the wine emerges sulfite and sediment free. For red wine, the filter will also work as an aerator. thegrommet.com

HAPPY HOUR: A COCKTAIL CARD GAME

Following up on the Gin Rummy drinking game is Happy Hour, a boozy take on Go Fish. Rather than matching suits, players collect a “run” of four cards from numerous categories, including Jazz Age Cocktails, Tiki Drinks, Shots, Dessert Cocktails, Martinis, and Nineteenth-Century Classics among others. Each player requests cards they need from other players to collect an entire cocktail “family.” The player with the most families wins. The game comes with a recipe booklet, so players can indulge in the actual drinks they’re playing. After all, an optional drinking element adds more fun. laurenceking.com

SEAMASTER PLANET OCEAN “DEEP BLACK” CASAMIGOS

In partnership with OMEGA, Casamigos has released a Mezcal-inspired timepiece dubbed the Seamaster Planet Ocean “Deep Black” Casamigos. Combining the characteristics of a GMT model and diving watch, the matte black, 45.5 mm watch case is black ceramic, finished in a matte texture inspired by the new Casamigos Mezcal. Limited to 80 watches, the pieces retail at $11,600. omegawatches.com

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CHILLED MAGAZINE

Enjoy America’s Best Dressed Bourbon Crafted & Aged in Tennessee 2018 CRITICS CHALLENGE INTERNATIONAL WINE & SPIRITS COMPETITION 2018 SAN FRANCISCO WORLD SPIRITS COMPETITION 2018 INTERNATIONAL REVIEW OF SPIRITS TASTINGS.COM

93 POINTS

96 POINTS

2018 ULTIMATE SPIRITS CHALLENGE “BEST DRESSED BOURBON” T A S T I N G P A N E L , 2014

BIBANDTUCKERBOURBON.COM BOURBON WHISKEY 46% ALC/VOL PLEASE ENJOY RESPONSIBLY. ©2019 DEUTSCH FAMILY WINE & SPIRITS, STAMFORD, CT

BOTTOMS UP!

COOL BOTTLES

COOL “COLORFUL” BOTTLES ABSOLUT RAINBOW

In celebration of Pride Month this June, Absolut once again offers its iconic rainbow-colored bottle. Released every year for the last 40 years, the bottle demonstrates Absolut’s support of the LGBTQ community. This year, Absolut has announced that the rainbow Pride bottle will be available all year long. Because, as Absolut says, “Celebrating Pride, for Absolut, is 24/7/365.”

GREY GOOSE VODKA

BY MAISON LABICHE

In celebration of summer, Grey Goose Vodka has teamed up with French designer clothing brand Maison Labiche, whose signature, whimsical script is boldly displayed on the bottle. Wind-whipped blue banners sport the phrase “l’été est pour vivre dans l’instant” (“summer is to live in the moment”), encouraging people to live life to the fullest.

MARCEL X JGOLDCROWN

Maison Marcel’s distinctive approach to French rosé gets a vibrant design with artist James Goldcrown’s emblematic bleeding heart design.

Blending Grenache, Merlot, Black Muscat, and White Muscat varietals, Maison Marcel’s rosé offers notes of white peach, red fruits, and elderflower.

The multicolor bleeding heart imagery parallels the refreshing, semi-dry notes in the wine, making it a summer sipper for both day and night.

HENNESSY V.S LIMITED EDITION

BY FELIPE PANTONE

Cognac powerhouse Hennessy and world-renowned artistic pioneer Felipe Pantone collaborated on the ninth annual V.S Limited Edition release.

Hitting shelves this July, the Argentine-Spanish contemporary artist’s design embodies themes of his signature work: kinetic art, installations, graffiti, and design, characterized by the use of bold colors, geometrical patterns, and Op Art elements. The Hennessy V.S Limited Edition by Felipe Pantone is based on the artist’s original artwork W-3 Dimensional Three Stars, a piece inspired by Hennessy’s past. Pantone’s visual language resonates in a collision of mesmerizing color, bold graphics, and 3D illusions, while his technique explores an appreciation of history that is constantly being transformed by forward-looking technology. The bottle is the latest in Hennessy’s series of collaborations with internationally renowned artists, including JonOne, KAWS, Futura, Shepard Fairey, Ryan McGinness, and most recently, Vhils.

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CHILLED MAGAZINE

BOTTOMS UP!

HOW TO

HOW TO MIX WITH SHERRY

A decade ago, sherry suffered from a serious image problem. Most people thought of it as a sweet, almost-syrupy after-dinner drink that was more at home in Grandma’s cabinet than as an ingredient in a cocktail. Today, with the myriad of styles from which to choose, sherry now offers itself as a unique go-to for bartenders looking to play with ingredients.

According to Lustau Brand Ambassador Steven Dragun, “Sherry is a great tool for reworking classic cocktails. Whether used as a split base or a simple substitution, sherry transforms the familiar into the unknown.”

By Lesley Jacobs Solmonson Photos courtesy of Steve Dragun, BankersHill

STEP 1

STEP 2

STEP 3

CHOOSE YOUR SHERRY There are many sherry styles.

Fino is super dry with a saline quality. Manzanilla, the lightest style, is a Fino sherry made in the town of Manzanillas.

Amontillado has contact with air in the barrel, which results in a nutty richness; with Oloroso intentional oxidation, it creates a full mouthfeel and can be sweet or dry. Palo Cortado is an unintentional hybrid that displays elements of both Amontillado and Oloroso.

CHOOSE YOUR SPIRIT To substitute for or mix sherry with a spirit, think of the spirit’s character.

Dragun suggests using Fino or Manzanilla for vodka and gin, Amontillado or Palo Cortado for rum and Oloroso for whisk(e)y.

CREATE YOUR COCKTAIL Think about balance, especially if you are reworking a classic cocktail with sherry. None of the ingredients should overpower one another. Since sherry has a lower ABV than a spirit, it can get lost if paired with more aggressive ingredients (e.g., In Dragun’s Animado, mellower Cappelletti replaces the more bitter Campari.)

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CHILLED MAGAZINE

STEVEN DRAGUN bankershillsd.com/team Steven currently holds posts as brand ambassador for Bodegas Lustau and Director of Spirits for New York Distilling Company. He is a Certified Sherry Educator through the Consejo Regulador de los Vinos de Jeréz.

TIP

Keep it cold.

Dragun says, “Your fortified wines are most likely kept in the refrigerator (if not, you should!), which removes the need to chill the drink before serving.”

PRO TIP Don’t overdilute.

Be aware of how shaking and stirring can dilute a cocktail. If you are using sherry without a spirit, stir lightly so that the personalities of the ingredients aren’t lost.

ANIMADO Dragun notes, “Stirring this in the same manner as a traditional Boulevardier will cause the cocktail to lose composition, thus eradicating much of the complexity found in these products. Give it a quick stir and call it a day.”

INGREDIENTS

1 oz. Lustau Peninsula Palo Cortado sherry 1 oz. Cappelletti Aperitivo 1 oz. Lustau Vermut Rojo Orange twist (for garnish) PREPARATION

Build ingredients in an Old Fashioned glass, add a large ice cube, and stir once to lightly chill. Garnish with an orange twist.

BAROQUE B*TCH INGREDIENTS

1 oz. Dorothy Parker Gin 1 oz. Lustau Papirusa Manzanilla Sherry 1 oz. Lustau Vermut Blanco 1 barspoon Luxardo Maraschino Liqueur 2 dashes Miracle Mile Bergamot Bitters Lime twist (for garnish) PREPARATION

Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a Nick & Nora glass. Garnish with a lime twist.

CHILLEDMAGAZINE.COM

27

MIX IT UP

BEHIND THE BAR

BEHIND THE

Rose BAR

DAYMAKER BRUT ROSÉ IPA

Daymaker Brut Rosé IPA comes in a gorgeous can and tastes like champagne, making it perfect for summer! Daymaker is crisp, dry, and refreshing, and pairs best with assorted cheeses, white fish, light salads, sushi, and oysters. For an IPA, it rings in pretty low on the calorie front (140), but doesn’t skimp on the ABV (6%).

TRULY ROSÉ SPIKED & SPARKLING ROSÉ

This soft, pink, sparkling water offers an alternative for people who enjoy alcohol, but also embrace wellness. Truly Rosé is lightly spiked with California Chardonnay grapes, resulting in a 5% ABV. All of Truly’s hard seltzers have 100 calories and only 1 gram of sugar.

VINEBOX: 2019 ROSÉ EDITION

Vinebox’s Rosé edition offers six wines never before enjoyed in the United States. The selection includes a Cabernet Sauvignon rosé from Spain, an Italian rosé from the Alps, and a French rosé from Provençe. These six wines offer more than ten different grape varieties for a distinctive rosé experience during the heat of the summer days and nights.

MOET AND CHANDON GRAND VINTAGE ROSÉ

The 2012 vintage marks the 74th for Moet and Chandon since the Champagne house’s first release in 1842. The Grand Vintage Rosé, along with its companion Brut bottling, represents Cellar Master Benoit Gouez’s unique interpretation of the vintage.

Despite a year full of dangerously unpredictable weather, the 2012 vintage is being potentially hailed as one of the great vintages. The Champagne is a blend of 42% Pinot Noir, 35% Chardonnay, and 23% Meunier, which offers a grapefruit and blood orange nose with flavors of plum and red stone fruit.

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CHILLED MAGAZINE

Rye Whiskey was distilled by America’s original risk-takers and history-makers. Our freedom-fighting forefathers crafted America’s first barrels of whiskey——bold, flavorful, and full of passion.

At Sagamore Spirit, we’ve picked up the torch. Our spring-fed Maryland-Style Rye Whiskey celebrates the grit and glory of our patriotic ancestors who sipped their way into history.

Savour our bold spirit and join the spirited conversation at whiskey.wiki

S A G A M O R E S P I R I T | S A G A M O R E S P I R I T. C O M Savour our spirit responsibly. © Sagamore Whiskey, LLC, Baltimore, MD 21230.

Sagamore Spirit® Straight Rye Whiskey, bottled at 41.5% ABV (83 Proof).

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Samy Berdaï

Head Mixologist Boulud Sud, New York City Photos courtesy of Boulud Sud As a young man growing up in France, Samy Berdaï learned the importance of being a good host from his parents. After completing his schooling, he started working at a bistro in Bordeaux. Six months later, he found himself behind the bar; the dynamic environment seduced him right away. “There are so many things you don’t even think about [that] are happening behind and around this little wall,” he says, “that made me love it even more.”

Eager to explore the possibilities of this career, he took a job on the island of St. Martin at the Sky Beach Lounge.

Being exposed to various cultures and the creative, culinary visions they offer. These experiences, says Berdaï, “helped me to become the mixologist/bartender I am today.” Today refers to his job as Head Mixologist at Boulud Sud. Whereas bars emphasize drinks first, Boulud Sud focuses on the food, using cocktails as a complement to and reflection of the cuisine. This has led Berdaï to explore the concept of focusing on culinary flavors that elevate the entire dining experience.

While Berdaï acknowledges the influence of cooks, chefs, and management on his career, he cites a bartender with whom he worked in the Caribbean as a true mentor.

“He instilled in me that bartending is more than just making drinks,” says Berdaï. “It’s about the right attitude when you’re behind the bar and to always mentally be present and motivated to bring guests an experience, not just a drink.” He adds that, for enthusiasts, “The internet can be your best friend. There are some great people on the web who take the time to share wonderful tips for amateurs who want to touch the art of cocktail making.”

Along with guidance from other bartenders, creative inspiration can be found everywhere. For Berdaï, it can start with a concept like the idea for the current menu’s Moroccan tea cocktail, or simply with an ingredient. Berdaï loves the seeming simplicity of Angostura bitters, which can transform a drink in just a few drops. He equates it to a dash of pepper on food being able to bring out subtleties that might be otherwise hidden.

His best advice is this: “Trial and error. The base is always going to be the alcohol, the citrus, the sweetener and the bitter, but that doesn’t mean that you always have to use all of those to make a good cocktail. Give it a try, test it, make it better. Trust your palate and your own preferences.

Ask people to try it and have a second opinion, always…

Practice. And have fun.” In other words, no matter how you make a cocktail, make it your own.

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CHILLED MAGAZINE

NEGRONI DARMAGI INGREDIENTS

1 oz. Mahon Gin 1 oz. Campari 1 oz. Lillet Blanc 2 dashes thyme tincture* 2 dashes citrus bitters PREPARATION

Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a rocks glass with a 2x2 inch ice cube. Garnish with citrus twist. *Thyme tincture: Pour neutral grain spirit into a sous vide bag. Add fresh bunch of thyme and seal the bag. Cook in water at 150 degrees Fahrenheit for two hours. Drop the bag in ice bath for 15 minutes.

Strain through cheesecloth. Store in fridge.

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.

CURATE A COMPLIMENTARY SAMPLE BOX AT PERFECTPUREE.COM/CHILLED

Apricot

Cherry

Banana

Chipotle Sour

Kiwi

Lychee

Pomegranate

Prickly Pear

Blackberry

Black Currant

Blood Orange

Coconut

Cranberry

El Corazon

Mango

Papaya

Passion Colada

Passion Fruit

Pink Guava

Tamarind

White Peach

Yuzu Luxe Sour

Red Raspberry Sweet Hibiscus

Blueberry Carmelized Pineapple

Ginger

Green Apple

JOIN US FOR YOGA AT TALES OF THE COCKTAIL

Fruit purees, specialties & blends

Thurs 7/18 4:30 PM - 5:30 PM Fri 7/19 9:30 AM - 10:30 AM New Orleans Athletic Club Bienville Room

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Sharon Yeung

The Roosevelt Room Asian Cocktail Pop-Up Daijoubu Austin, Texas Photo by Alex Miller “You don’t need to take cocktails too seriously to make something delicious,” says Sharon Yeung of Austin’s The Roosevelt Room. “Go outside your comfort zone! Try new spirits! Pair flavors and make weird stuff. The whole point is to have fun with it, and that gets wilder when you have more flavors to play with.”

Clearly, Yeung enjoys the experimentation that modern cocktail culture provides, but she also recognizes that too much geekiness can “come off as pretentious.” Still, she admires bars that share gastronomic techniques between the bar and kitchen.

Her goal is simple: “I just hope that we can keep bars approachable while continuing to elevate our craft.”

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PREPARATION

Add all ingredients to a mixing glass filled with ice. Stir well and strain into Martini glass. Serve with pickled daikon, carrots, and cucumbers. *Charred green onioninfused Routin Blanc Vermouth: char 1 ½ oz. large bunches of green onions on gas stove top until all of the green stems are wilted down and mostly black. Steep charred green onion in 750 ml bottle of dry vermouth for 24 hours. Strain with micron bag or coffee filter. ** MSG tincture: Dissolve 1 oz. kosher salt and ½ tsp. MSG powder in hot water. Add 8 oz. of vodka. ken ac r C

mu el M c

This curiosity led to the pop-up she staged with fellow bartender and now coworker Caer Maiko Ferguson. The ladies saw a lack of synergy between the complexity of Asian cuisine and the unimaginative cocktails often paired with it. Their Daijoubu pop-up was the answer to that gap. Meeting Ferguson was a game changer for Yeung, who says, “She has pushed me out of my comfort zone professionally while remaining my biggest cheerleader.”

INGREDIENTS

1 ¼ oz. Hendrick’s Orbium Gin ½ oz. Mizu Lemongrass Shochu 1 oz. charred green onion-infused Routin Blanc Vermouth* 1 dash MSG tincture**

y Sa

There’s a refreshing blend of refinement and relaxation in Yeung’s approach. Part of this stems from early in her career when she was a bartender at a dive bar across the street from San Francisco’s Giants stadium. The fans’ enthusiasm and excitement were contagious and Yeung loved sharing that energy. However, she eventually left the dive bar scene for more challenging work, eager to explore the possibilities of combining gastronomy with cocktails.

THE BANCHAN MARTINI FROM DAIJOUBU

P ho t o b

Yeung expresses this philosophy at The Roosevelt Room, where she and the bar team riff on the classics like the French 75, Manhattan, and Old Fashioned—to appeal to the modern palate. This satisfies Yeung’s desire not only to experiment, but also to connect with her patrons. “We have a good time sharing our interpretations [with] guests,” she explains. “Not just because they’re delicious, but because it feels so much more personal than just making someone a drink we all know.”

THE LOCALS

MASTER DISTILLER PROFILE

Notes from a Master Distiller Making Whiskey in the Heart of Wine Country

Adam Spiegel, Sonoma Distilling Company

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CHILLED MAGAZINE

ng good whiskey is hard.

Maki Making money is hard.

Convincing someone to not just buy once,

but buy again is hard.

Even though California has had a vibrant craft distilling scene that dates back to the 1990s, when it comes to alcohol, people associate The Golden State more with Napa and Sonoma and wine than whiskey. That’s why the idea of a small distillery making bourbon and rye in Sonoma County might strike connoisseurs as both a natural fit for the region and counterintuitive at the same time.

Yet that’s exactly what Adam Spiegel is doing: making whiskey in the heart of Wine Country. We asked Adam about opening a distillery.

What did you find more challenging in getting the distillery up and running: finances, building a startup, making the whiskey, or sales and marketing?

All of those things are challenging, and depending on when you catch me, I still struggle to cope, work around, proactively avoid, and live with each.

Opening a distillery is hard. Making good whiskey is hard. Making money is hard. Convincing someone to not just buy once, but buy again is hard.

What was there in Sonoma County— which is far better known for its wine— that drew you into that area?

My parents loved exploring and loved drinking wine. As a kid in the ’80s, we all piled in the car wherever they went.

I was that little boy in the tasting room watching, smelling, and trying not to break stuff. Sonoma County gave my family a place to escape the city, work, and life, and be among the trees, the vines, the coast, all in one day. And we did that often.

With my business in mind, there was always part of me that wanted to try to do this in San Francisco, but that was never an option financially or logistically based on how we wanted to do things.

What inspired you to borrow the Cognac practice of fortifying your cutting water?

The simple question is, if it worked for hundreds of years in Cognac, why wouldn’t it work for whiskey? For all the reasons it works for quality brandy— not shocking the spirit when you proof down the whiskey, pre-marrying various components of future blends, evolving the spirit further, and the history—it should work well for good whiskey, too! The water here also tastes great, taking us back to our ethos that “good ingredients + proper techniques + preferred equipment = great whiskey.”

You’ve produced cherry wood-smoked versions of both your rye and bourbon.

Was there something particular to your area that made you settle on cherry wood?

Maraschino cherry is used in many cocktails, and the dark-red fruit naturally binds with the flavors of rye and bourbon. So why not showcase it in a different way? Plus, the smoke gave me a chance to work with my hands again, be creative, and think outside the box. Rye whiskey is a pretty static category, so to make a rye with a twist was a dream—and to have it turn out just as planned was fantastic. The Cherrywood Smoked Bourbon was our original smoked whiskey, and for that, I wanted to make something smoked whiskey drinkers want—something they could chew on, but in an American context and with cherry wood from California. I want to leave peat to the Scottish, as I have no local peat to speak of. The Cherrywood Rye Whiskey is meant to use the smoke as a modifier, and by dialing back the proportional content of the smoked barley, I was able to have it taste like a modifier in a cocktail and not so much a cloud of smoke. As you can tell, we’re having fun, and at eight years in, we’re just getting started.

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THE LOCALS

BRAND AMBASSADOR PROFILE

By Matthew Powers “Sometimes I have to pinch myself because it doesn’t seem real. I’m paid to talk about and represent Venezuela through rum.

It’s incredible,” says Andres ChopiteParra, brand ambassador for Santa Teresa 1796.

Chopite-Parra, now living in Austin, Texas, was born and raised in Venezuela. He left home to attend the University of Tampa with every intention of returning after graduation. However, the country’s political and economic situation forced him to alter his plan.

“I went to grad school in London, which is where I really fell in love with bartending and the industry.

Mind you, I always wanted to be a lawyer and was accepted to the number one law school in England, but ultimately, I decided I’d rather be happy than be a lawyer, and this industry brought me a sense of joy and happiness that the legal field just wasn’t doing for me.”

Ultimately, I decided I’d rather be happy than be a lawyer, and this industry brought me a sense of joy and happiness that the legal field just wasn’t doing for me.

— Andres Chopite-Parra

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His resume includes working for Jamie Oliver at his flagship restaurant Jamie’s Italian in Covent Garden, and then Be At One in Putney, which he attributes as his bartending alma mater.

“The training program there was incredibly intense, and I’ve never worked anywhere with higher standards,” explains ChopiteParra. “The standard time it took to become a certified bartender at the Putney location was about 15

weeks, and I can proudly say I did it in five.”

The ability to connect with people from behind the bar has helped him succeed as a brand ambassador.

“I feel incredibly fortunate and blessed to be able to work in an industry I love so much, and also feel connected to my home country by representing one of the world’s finest rums, Santa Teresa 1796.”

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, DC, MD, IL (BBG) NJ (Fedway)

Get in touch: sales@mrblack.co Learn more at mrblack.co @mrblackspirits

THE LOCALS

DISTILLERY PROFILE

Family Tree

The Partida and Rivera families joined historically in handcrafting tequila.

Two families intertwined in work, love, and tequila making, the Partida and Rivera families have roots grounded in a rich history of proud traditions.

Nearly 100 years ago, Enrique Partida Zepeda (one of the “Godfathers” of tequila) was born into a family of farmers. As a teenager, while working the fields he met another prominent local farmer, Salvador Rivera Lizardi.

The two formed a partnership and together, both the Partida and Rivera families, fostered the largest area of land in the region and established Agaveros Unidos de Amatitán (the company that owns the Rancho Miravalle distillery and the estate).

The family members—which consists of Enrique’s children; Sergio, Angelica, Lorenza, and Enrique, Jr., and Salvador’s children; Joaquin, Fernando, and the distillery CEO, Salvador, Jr., continue to manage the acres of land that grow agave set aside solely for Azuñia Tequila.

The Rancho Miravalle distillery is nestled on a farm in the fertile lands just below Volcán de Tequila (a centuries-old dormant volcano, that provides vitaminrich soil for thriving Blue Weber agave). The Rancho Miravalle distillery is owned and operated by 2nd and

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3rd generation family members, including master distiller Salvador Rivera Cardona, who, interestingly enough, is married to Lorenza Partida Zuñiga, one of the daughters of the Enrique Partida-Zepeda family, joining the families in business as well as marriage.

The CEO, CFO, and distillery manager positions are rotated amongst the family members, ensuring that everyone has an opportunity to learn traditional practices and techniques they can pass on to future generations. All said, Agavaros Unidos de Amatitán includes seven family members, all connected through history, hard work, and heritage.

In Amatitán, located in the Tequila Valley region of Jalisco, the climate is hot and it tends to rain from June to September. This climate and mineral-rich soil create the perfect environment to produce Blue Weber agave. The quality of the agave here is unparalleled.

Not only is there an 80-year history of experience and family heritage in sustainable farming practices and techniques, the premium, organic Blue Weber agave is cultivated and sustained by an underground well filtered by volcanic rock, its water so pure and pristine that the wells there provide drinking water to the region’s businesses and residents.

Only locals are hired to produce Azuñia Tequila. In fact, co-founder Salvador Rivera Lizardi dedicated his life to improving his city and the lives of its citizens. Twice serving as mayor of Amatitán, he was instrumental in reconstructing City Hall and building the city’s bullring, sewer system, and first municipal

By Jose Martinez

market, health center, high school, and bank and he even brought electricity to Amatitán.

Staying true to its rich history and tradition, Azuñia Tequila is made the customary way, using traditional clay hornos to cook the piñas and through natural fermentation, a process using an open-air vat and 100% wild-borne yeast, which highlights the authentic flavor from the local terroir (the flavors are influenced by other plants grown in the area, including citrus and peppers) and is produced naturally through a fiveto seven-day process depending on temperature and humidity. Artisans then double distill for purity and to 46% ABV to retain the sweet, rich agave flavor.

The agave plants are carefully and sustainably cultivated for many years until they reach full maturity.

An interesting side story about the brand’s long history of sustainable farming practices: Enrique Partida Zuñiga is known to be very meticulous with his fields and religiously goes through a process of emulating his father’s agave-growing practices (like how far apart he planted his agaves back in the day) and learning that the farther away he planted them, the larger they’d grow. He waits patiently until the plants are larger in size and more ripe in sugar content (a technique most tequila makers are unable to follow and typically harvest three year-old agave), which in turn saves on the amount of raw material used in the process, yielding agaves that are about four to six times larger than any others on the open market.

With over 80 years and now three generations as agave farmers and producers of tequila, the owners of Rancho Miravalle estate are committed to the economic growth of their beloved town while paying homage to the rich history and culture that exists.

After fermentation, double distillation, and final filtration, the result is fine, unaged farm-to-bottle tequila. The brand offers four uniquely handcrafted tequilas, including Azuñia Blanco Organic Tequila; Azuñia Reposado Organic Tequila, which rests up to 8 months; Azuñia Añejo Tequila, which rests for a minimum of 12 months in American oak barrels; and Azuñia Black Tequila, a two-year, extra-aged añejo, with a handwritten signature by the master distiller as the finishing touch on every bottle.

The Partida and Rivera families are among the largest agave farmers in the Tequila Valley region, with Azuñia Tequila solely dedicated to the family business.

The heritage of these two local families runs deep in Amatitán. With over 80 years and now three generations as agave farmers and producers of tequila, the owners of Rancho Miravalle estate are committed to the economic growth of their beloved town while paying homage to the rich history and culture that exists. The attention to detail parallels what craft bartenders are looking for in quality ingredients.

In 2018, the brand’s estate-crafted organic Reposado won the “Double Gold – World’s Best” designation at the San Francisco World Spirits Competition. For more information about Azuñia Tequila please visit azuniatequila.com.

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THE LOCALS

COMPETITION WINNER

BACARDÍ LEGACY

competition recap “It’s like a dream,” exclaimed Ronnaporn Kanivichaporn of Bangkok, Thailand.

His Pink Me Up cocktail was selected as the winner at the 11th Annual BACARDÍ Legacy Cocktail Competition. The global competition began with 43 competitors—the largest field to date—and ended with the 8 finalists competing at Rode Hoed in Amsterdam on May 14, 2019.

His spin on the classic Pick Me Up brunch cocktail involved using rum, a spirit rarely associated with brunch.

Pink Me Up combines BACARDÍ Carta Blanca rum with fresh muddled tomato, orgeat syrup, lemon juice, olive brine, and fresh basil.

Ian Burrell, global rum ambassador and competition judge, commented, “For me, it’s one of those drinks that, in the future, somebody would order as an alternative to a Bloody Mary.”

Co-owner of Backstage Cocktail Bar in Bangkok, Kanivchaporn is the first winner from a country in Asia.

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Rather than focus on winning, Kanivchaporn explained, he simply wanted to share his inspiration with the judges and audience.

“I felt like we just walked into his bar and he made that drink for us; in a room full of hundreds of people, to make you feel like you are the only one is such a gift. The drink itself was just so delicious ... it’s a daytime drink and it can also be an evening drink; it was just so well-balanced and really tasty,” said Julie Reiner, grand final judge.

Amsterdam also happens to be the hometown of Eric Van Beek, a judge and last year’s winner. He spent last year traveling the globe with BACARDÍ and serving his winning Legacy cocktail at some of the world’s finest bars. Now it’s Kanivchaporn’s turn to take his cocktail on an international tour.

In 2020, the finals will move to the vibrant city of Miami, Florida.

Pink Me Up

11TH ANNUAL BACARDÍ LEGACY COCKTAIL COMPETITION WINNER

TASTE

isTimeless

ENJOY RESPONSIBLY. ©2019 Palm Bay International, Boca Raton, FL

THE HERITAGE SERIES WILLIAMS & HUMBERT SHERRIES For over 130 years, Bodegas Williams & Humbert has been producing some of the world’s finest sherries, utilizing the traditional solera aging method. Located in the heart of Jerez de la Frontera, the family owned and operated Bodega produces, The Heritage Series, The Don Zoilo Collection, and the Rare Aged Sherries, each with expressions ranging from dry to sweet.

PALMBAY.COM

williams-humbert.com

@EXPLOREYOUREPOUR

THE LOCALS

BRAND AMBASSADOR PROFILE

Sullivan Doh GLOBAL BRAND AMBASSADOR FOR D’USSÉ COGNAC

LAUNCHED IN 2012, D’USSÉ COGNAC HAS BRIDGED THE OLD AND NEW WORLDS SINCE ITS INCEPTION. Created in partnership with rapper and entrepreneur Jay-Z, D’USSÉ Cognac shows what can happen when a modern brand still honors tradition. Though a fairly young label, D’USSÉ comes from Château de Cognac, one of the oldest houses in Cognac, which has been producing the spirit for more than 200 years. With the appointment of renowned bartender Sullivan Doh as its first global brand ambassador, the brand is pushing forward to raise its visibility among the trade and with consumers.

No stranger to innovation in French spirits, Doh cofounded and managed seminal cocktail bar Le Syndicat, the first bar in Paris to exclusively use French spirits. Recently, Doh co-owned the punch-focused La Commune, which also uses only French spirits. Under his guidance, both establishments have earned recognition in roundups of the world’s best bars.

D’USSÉ experienced rapid success with both its VSOP and XO expressions, and Doh took notice.

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He says, “As Cognac was instrumental to my mission, I was quickly taken by the buzz surrounding D’USSÉ.

Not only has D’USSÉ grown tremendously since coming to market, but it offered a fresh, contemporary example of French spirits-making at its finest.”

As a brand ambassador, Doh says his focus will be on service and education. “Whether a consumer or a mixologist, my goal is to share why they should choose D’USSÉ as it caters to their needs either at home or on premise.” Doh is also excited about the success of the D’USSÉ Re-Mixer Series, which brings top bartenders together for an educational Cognac experience that highlights the parallels between remixing music and cocktails.

Cognac is well known for being a great after-dinner sipper, but is less heralded for what it can bring to cocktails. Doh says, “The bold, complex profile of D’USSÉ VSOP makes it a valuable tool for any bartender. It stands to reinspire cocktail enthusiasts to look to Cognac as a viable and preferred option when crafting new drinks.”

THE LOCALS

ASK A BARTENDER

WHAT IT TAKES TO MAKE IT BEHIND THE BAR WITH CAER FERGUSON Photo by Eric Medsker For Caer Ferguson working behind the bar requires a skillset that she’s acquired from past experiences in her life. She’s currently a bartender at The Roosevelt Room and manages The Eleanor with the same company.

She’s also copartner in a pop-up called Daijoubu with fellow bartender Sharon Yeung. Both women grew up in Asian households and love to bring those flavors to the bar. “Half the drinks are based off dishes we grew up with, and it’s so fun to play with dishes,” says Caer. “We won Espolón’s Cocktail Fights competition with a cocktail inspired by orange chicken.”

Caer started bartending when she was in college studying film and animation.

Her education has equipped her with the ability to talk in front of people, tell stories, think visually and creatively, and bring out her crafty side while behind the bar. “It’s been my favorite creative outlet and part of my career ever since,” she says.

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Caer attributes different skills that she deems imperative to be a good bartender from her family. She learned a hard work ethic and humility from her mother, and inherited charm and creativity from her father.

She also believes the physical side to bartending (shaking, stirring, throwing, pouring, etc.) calls back to her childhood dance classes. And she finds that the talented barmen and women whom she’s competed against in cocktail competitions have always taught her a thing or two. “Having the perspective of other people just as or more talented than myself has opened how I look at bartending, especially the women who I have seen and competed with in Speed Rack,” she says.

Follow Caer and Sharon’s pop-up on Instagram at @daijoubu.popup to try some Asian-inspired cocktail recipes.

THE CRAZY RICH LYCHEE MARTINI INGREDIENTS

BarSol Mosto Verde Pisco Monkey 47 Gin St-Germain Lychee Cordial PREPARATION

Soak St-Germain with lychee, rambutan and longan fruit, Muscat grapes, lemon peels, and lemon segments for 24 hours and strain. Throw with cubed ice and strain into a chilled vintage Martini glass. Serve with a side of housemade lychee sorbet topped with 24-karat gold and flowers.

“Obviously, it doesn’t need to be vintage, but you should feel rich when you hold it,” says Caer.

get tiki with

CHIEF LAPU LAPU 1/3 cup fresh orange juice

2 tbsp simple syrup

1/4 cup fresh lemon juice

3/4 oz. grenadine

11/2 oz. STROH 160

1 fresh pineapple, trimmed and hollowed out

11/2 oz. Mezan Rum

Fill a cocktail shaker with ice; add orange juice, lemon juice, STROH 160, Mezan Rum, simple syrup, and grenadine. Cover with lid and shake vigorously until thoroughly chilled. Strain into hollowed-out pineapple and serve with a straw. Garnish with orange slice and maraschino cherry.

www.stroh.at

@strohrumusa

Imported by Niche W.&S. | Cedar Knolls, NJ | Please Drink Responsibly

MIX IT UP

CELEBRITY SIPS

WHETHER WE’RE TALKING HISPANICS OR LATINOS, THESE SPANISH-SPEAKING ACTORS LIKE TO CELEBRATE THEIR CULTURE WITH COCKTAILS. CHECK OUT WHAT THESE HAPPENING CELEBS LIKE TO DRINK.

MICHAEL PEÑA Born in Chicago, Peña is of Mexican decent, and can be seen in mega-hits like Million Dollar Baby and American Hustle. Peña jokes that his father likes to say to him, “You’re doing something good with your life, I like it … now get me a beer!”

GAEL GARCÍA BERNAL Mexican-born Gael García Bernal won worldwide acclaim in Alejandro Gonzalez Iñárritu’s gritty film Amores Perros. As the face of new wave Mexican cinema, Bernal loves his cervezas.

MARK ANDREW CONSUELOS Spanish-born American television and film actor, who’s wife, Kelly Rippa, joked about their 16 year-old daughter’s comparison to herself and his co-star’s same-aged character on the show Riverdale. She said, “Veronica drinks Mimosas at breakfast.

Dad never lets me drink Mimosas at breakfast!”

WILLIAM LEVY Often referred to as the “Latino Brad Pitt,” Levy is a telenovela star born in the poor fishing village of Cojímar, Cuba. The hunky actor is partnered with Miami Club Rum, which is aged with salsa, samba, and merengue music playing in the distillery.

EUGENIO DERBEZ Derbez is a Mexican comedian, entrepreneur, director, scriptwriter, and actor well known for his part in the comedy Instructions Not Included.

Derbez enjoys sipping tequila.

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JAVIER ANGEL ENCINAS BARDEM Javier Angel Encinas Bardem is a Spanish-born actor who won an Academy Award for Best Supporting Actor for his role as Anton Chigurh in No Country for Old Men. Recently partnered with Chivas Regal in campaign celebrating shared success.

“Success tastes better shared.”

An award-winning gin with a unique, exquisite taste that is so intensely smooth, it can be enjoyed simply neat over ice or mixed for a delicious twist in classic and contemporary cocktails.

/brockmans.gin

@BrockmansGin

@BrockmansGin

Brockmans Gin

LIKE NO OTHER - SO ENJOY RESPONSIBLY BROCKMANS Premium Gin. 40% alc. by vol. (80 proof). Imported by Park Street Imports, Miami, FL.

MIX IT UP

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DRINK WELL

CHILLED MAGAZINE

By Colleen Thompson

RODNEY WILLIAMS, PRESIDENT OF BELVEDERE VODKA, TELLS CHILLED THE PHRASE ‘A BEAUTIFUL FUTURE’ ALLOWS ALL MEMBERS OF A COMMUNITY TO BE GIVEN A SPACE THAT ENCOURAGES POSITIVE THOUGHT, HOPE, AND EQUAL OPPORTUNITY. “WE WANT TO ENCOURAGE AND BE ACTIVELY ENGAGED IN CONVERSATIONS THAT THE WORLD NEEDS TO HAVE. WHILE 'A BEAUTIFUL FUTURE' MAY HAVE DIFFERENT CONNOTATIONS TO EVERYONE, WE CAN ALL AGREE THAT STRENGTH, DETERMINATION, HAPPINESS, CHARACTER, AND A SENSE OF COMMUNITY ARE ESSENTIAL FACTORS. WHEN INDIVIDUALS FEEL A SENSE OF ACCOMPLISHMENT AND PERSONAL SATISFACTION, THERE WILL BE INCREDIBLE OUTCOMES.” IT IS THIS NOTION OF “A BEAUTIFUL FUTURE” THAT BRINGS BELVEDERE VODKA AND JANELLE MONÁE’S SHARED VISION TO LIFE.

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"Creating a future—

A Beautiful Future—

where people of all walks of life feel comfortable expressing themselves; where those who are

typically dismissed feel included and heard.”

Belvedere Vodka, one of the world’s longest continuously operating Polish distilleries, recently debuted a limited edition bottle in conjunction with award-winning actress, musician, and activist Janelle Monáe.

Establishing the super-premium vodka category, Belvedere’s distinctive taste is crafted using only superior-grade Polish rye and water from a local pristine source.

The result is a structured, elegant, and balanced Polish Vodka, with a subtle sweetness and clean finish.

The new limited edition design is comprised of a metallic collage, allowing drinkers to peel back the layers and reveal the beauty within. The complex design illustrates the multifaceted character of both Belvedere and Monáe. The phrase on the bottle, “A Beautiful Future,” is a nod to a shared vision where diversity, self-expression, and inclusion are celebrated.

“A Beautiful Future” builds on a program that kicked off last year when Belvedere and Monáe hosted a brunch for the grassroots organization Fem the Future, which Monáe stated three years ago in response to the scarcity of women in the entertainment business. The movement is dedicated to creating awareness and opportunities for women through music, arts, mentorship, and education.

The collaboration kicked off with a series of short films produced by women directors whom Monáe personally selected. Janicza Bravo, Lacey Duke, and Kirsten Lepore, each depicted what a beautiful future looked like to them.

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“OUR COLLABORATION WITH JANELLE IS HEAVILY GROUNDED IN OUR SHARED BELIEFS OF PHILANTHROPY, OPTIMISM, COMMUNITY, AND THE DESIRE TO UPLIFT AND EMPOWER OTHERS. THE PARTNERSHIP MADE TOTAL SENSE WHEN WE BOTH REALIZED HOW MUCH WE ARE DRIVEN

BY THESE BELIEFS. BY JOINING OUR EXPERIENCES TOGETHER, WE CAN BUILD NEW MOMENTS AND INSPIRE POSITIVE ACTION THROUGHOUT COMMUNITIES.” - RODNEY WILLIAMS, PRESIDENT OF BELVEDERE VODKA

The collaboration between Belvedere and Monáe, shares an understanding of the importance of authenticity, craftsmanship and integrity. Belvedere, which translates to “a place from which one sees beauty,” was created by a collective of determined and optimistic individuals at the fall of the Communist era in Poland.

“There indeed was an obvious synergy between us,” said Rodney Williams, president of Belvedere Vodka. “This collaboration is a convergence of our shared beliefs: optimism and the power of the we

not me to bridge divides and make the world a more positive place.

We’re looking forward to year two of this empowering campaign alongside Janelle with our beautiful partnered bottle.”

Monáe’s own artistic journey also reflects determination and creativity, which has led to a collective hub of artists known as Wondaland.

The Atlanta-based, multimedia company features a breadth of voices, styles, and people coming together to revolutionize the future of music, arts, and culture.

“My collaboration with Belvedere is about a topic that’s very close to my heart: creating a future—A Beautiful Future—where people of all walks of life feel comfortable expressing themselves; where those who are typically dismissed feel included and heard,” said Monáe.

“When I sat down with the Belvedere team, it was incredible to realize that they shared my passions of philanthropy, community, the desire to uplift others, and my vision.”

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SPECIAL SECTION

SPANISH SPIRITS

Spanish Spirits GET TO KNOW

Spain—the land of the Gin & Tonic, sherry, Cava, and robust Rioja wines—has a long history of excellence in winemaking and spirits distilling. These centuries of tradition have led to true craftsmanship and a diverse range of beverages that offer much to both bartenders and modern connoisseurs alike.

By Michael Tulipan

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SPECIAL SECTION

SPANISH SPIRITS

Cava is being touted as the “new Prosecco” and is often available at a higher quality and lower price point. The fourth-largest wine producer in the world, J. García Carrión, has remained in the same family for four generations. Cava is a core offering for the company, thanks to its brands Jaume Serra Cristalino Cava and Pata Negra Cava. The Cavas are built for quality, made in the Champagne style with the use of French yeast.

Jaume Serra Cristalino ages for anywhere from 12 to 18 months, while Pata Negra is aged for 18 months. Vintage-dated bottlings in the Reservas and Gran Reservas lines can be aged up to 60 months.

Another leading Cava producer, Freixenet, has been producing sparkling wine for more than 100 years. Its creators, Pedro Ferrer and Dolores Sala, were both from winemaking families when they married in 1889 and took over the family winery. Pedro’s nickname was “El Freixenet,” after the family’s ranch, “La Freixeneda,” which is Catalan for “ash tree grove.”

Dolores’ interest lay in winemaking, while Pedro was known for his business savvy. Wine had been made on their property since 1861, but phylloxera wiped out their vineyards, as it did in much of Europe. Undeterred, they replanted with white varietals intended for sparkling wine, and in 1914, the first bottles were released with Pedro’s nickname adorning the label.

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Spain is known for its “Gin Tonic” obsession (sometimes known for skipping the “and”), where seemingly everyone is drinking it in giant goblets while basking in the sun. And what better way to indulge than with a Spanish gin, Gin Mare? The gin is distilled in a 13th-century chapel in a fishing village located south of Barcelona on the Costa Daurada. The flavor and aromas are unlike any other gin because of the Mediterranean botanicals used in the distillation process—everything from Spanish arbequina olives and Italian basil to Greek rosemary and Turkish thyme.

Clover Club

Dry Sack Cobbler

Lustau’s storied history ensures a continuing devotion to quality sherry making, even as it innovates with a new pair of vermouths and brandy. The brand has long been at the forefront of the sherry category’s growth and is increasingly the one bartenders turn to for its wide range of styles— Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez—and price points. Sherry has increasingly proven popular in cocktails due to its ability to bring down the overall ABV of a drink while also adding complexity and wine-derived acidity. Unsure what to pair with a dish? Sherry is amazingly versatile and can pair with seafood, meat, and even cheese.

Another famous name in the sherry world is Tío Pepe, which dates back to 1844. The company is named for the uncle (“tío” means “uncle” in Spanish) of founder Manuel María González Ángel. Tío Pepe is best known for its Fino sherry and today is owned by another sherry producer, González Byass. Unlike other producers, Tío Pepe proudly lists its Carrascal and Macharnudo vineyards on the label, which happen to be two of the best sites for the cultivation of the Palomino grape northwest of the town Jerez de la Frontera.

Williams & Humbert, on the other hand, is best known for its line called Dry Sack. Founded in 1877, the company is named for founders Sir Alexander Williams, a sherry connoisseur, and businessman Arthur Humbert. Its popular Dry Sack Medium is a slightly sweet sherry made with the Palomino and Pedro Ximénez grapes. But with more than 1,200 acres of grapes and purportedly the largest cellar in Europe, the company produces a wide range of sherry, including the Don Zoilo line and a collection of rare bottlings aged 20 to 30 years.

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SPECIAL SECTION

La Hora del Vermut (“the Vermouth hour”) is another Spanish tradition, and thanks to boutique spirits company 3 Badge, Americans can enjoy the artisan La Pivón vermouths, which are excellent for sipping or making cocktails.

In addition to sherry, Lustau also produces two sherry-based Vermut bottlings that reflect the company’s heritage and innovation.

What to end on? How about brandy? First produced in 1887, Cardenal Mendoza has become one of the most respected brandies from Jerez. It also happens to be one of the few bodegas in the region to remain in the hands of a local family. The brandies are made from the Airén grape and then matured between 15 and 50 years in the solera system. The result is three rich, sophisticated offerings, from Clásico (aged for an average of 15 years in Oloroso and Pedro Ximénez barrels) to Carta Real (brandy aged on average more than 25 years in Oloroso barrels) to the flagship Non Plus Ultra (which was first produced in 1971 to celebrate the bodega’s 200th anniversary). Not to be outdone, Lustau also produces a Solera Reserva Brandy aged for three years in used Amontillado sherry casks.

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SPANISH SPIRITS

Spanish producers continue to diversify their offerings and provide considerable options for their guests. From wines to aperitifs to after-dinner brandies, the country truly has all its bases covered.

IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS, LLC. MIRAMAR, FLORIDA. THAMDHU 12 Years - 43% ALC/VOL., WWW.SHAWROSS.COM

SPECIAL SECTION

SPANISH SPIRITS

A Spanish Symbol of Summer

By Colleen Thompson In every village in Spain, particularly in the summer, you’ll find a version of Sangria. Each region has its own recipe and variation, but the origins can be traced to Andalusia in southern Spain. The word sangre is Spanish for “blood” and refers to the bright red wine color that is traditionally combined with citrus fruit, herbs, and spices.

REAL SANGRIA Sangria was introduced to the United States at the 1964 World’s Fair in New York. Spain’s sponsored pavilion featured the drink, and Americans have been sipping Sangria ever since. Under European law, all Sangria must be made in Spain or Portugal and have less than 12 percent alcohol by volume.

Real Sangria is a ready-to-drink version of traditional Spanish Sangria, made with good red wine from Tempranillo and Garnacha (Grenache) grape varieties and combined with 100% natural citrus fruit.

“We are thrilled to expand into one of the fastest-growing forms of alternative wine packaging in the market this summer,” said Ricardo Febres of Shaw-Ross International Importers, importer of Real Sangria. “We believe it’s important to continue to evolve as a brand without sacrificing quality—never compromising on taste, and we are excited to offer a wine option that is practical, convenient, and fun.”

Real Sangria is a light, refreshing drink, which pairs perfectly with tapas, will also be available in a 250ml slim can this summer and sold as a four-pack in both Red and White Sangria.

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AR E Y OU L O SI N G M O NE Y ?

RumChata is proud to be A TOP FIVE SELLING LIQUEUR BRAND IN THE U.S.* Is this money maker on your cordials list ?

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RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

SPECIAL SECTION

SPANISH SPIRITS

STRAWBERRY FIELDS FOREVER

PINK TONIC INGREDIENTS

1 part Puerto de Indias Strawberry Flavored Gin 4 parts Fever-Tree Tonic Fresh strawberries

PUERTO DE INDIAS

By Michael Tulipan Have you heard of Spain’s “Ginvolution,” when the country went mad for Gin and Tonics?

Suddenly, Spaniards throughout the land could be found in bars and restaurants clutching giant goblets of gin, tonic, fruit, and herbs in front of them. A gin revolution wouldn’t be far behind.

Puerto de Indias Strawberry Gin, newly launched in the United States, is leading the way with a distinct, real strawberry flavor. Authenticity has become an important benchmark in the flavored spirits category, and Puerto de Indias is the only gin made with distilled fresh strawberries.

The brand has its roots in tradition.

Two brothers, Jose Antonio and Francisco Rodriguez Fernandez, had been in the business of crafting traditional fruit and herbal liqueurs.

They noticed that while people were passionate about gin, they didn’t necessarily appreciate the bitter taste. The resulting gin came about by accident, as they first tried to preserve strawberries in their spirits to no avail. Instead, they decided to distill it and blend it with a new gin they were developing. They then added in a portion of the strawberry maceration for color, and the rest is history.

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Puerto de Indias Strawberry Gin is fruit-forward thanks to the use of real strawberries (there are never any added flavors). The spirit is also versatile and accessible to a wide range of consumers.

Jose Sedano, international development director for Puerto de Indias says, “It appeals to gin and non-gin drinkers alike because it is easy to enjoy and doesn’t leave you feeling saturated with bitterness.”

The gin recently launched in the United States this past February in New York, Illinois, and Florida, and the company plans to reach consumers across the country within the next three years.

The brand also offers flexibility for bartenders, from aromatic Gin and Tonics to craft cocktails.

Sedano says, “We want bartenders to know that despite many of the complex cocktail recipes out there, they can create amazing and visually stunning cocktails with simplicity and speed using just a few basic ingredients that offer customers a truly highvalue experience.”

PREPARATION

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 strawberry placed on rim of the glass.

MIX IT UP

IN THE KNOW

the

Spirit of Peru

What if I told you I was going to give you the ultimate tool for your most creative cocktail R&D sessions; a fascinating historic and global story to tell your guests; an opportunity to position yourself as the go-to, inthe-know, trendsetting bartender around town, and a product that will drive profitability? Are you in?

By Francine Cohen

Photo courtesy of Pisco Y Nazca

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GET TO KNOW

You’d be a fool not to be. And you’re no fool.

Though you may be one of those bartenders who Shaun Traxler of Vault in Fayetteville, Arkansas, was referring to when he answered the question, “What do bartenders need to know about Pisco?” with the answer, “We can start with every bartender even knowing what Pisco is and where, how, and what it’s made from. Once we cross that bridge, we can talk more about varietals, styles, etc. It’s such an underrated and underrepresented category here in the States.

It provides such a unique profile to cocktails that can’t be replicated with any other spirit.”

So with that in mind, let’s start with the basics: Pisco, Peru’s national spirit made entirely from grapes, is like a pure white cognac.

At Washington, D.C.’s Buffalo & Bergen, which earned a spot on the 2019 Tales of the Cocktail Spirited Awards’ long list for best high-volume bar, there is a Pisco cocktail on the menu that was created for Women’s History Month that uses Macchu Pisco, a brand created by women.

The drink proved so successful that owner Gina Chersevani left it on her spring menu. But if you know Chersevani, you know this isn’t her first go-round with a Pisco cocktail on her menu. Since 2005, she’s featured Pisco at every bar she helms. Why? Because with the right ingredients and a knowledgeable bar staff, she found that Pisco sells well. Her advice to fellow bartenders trying to figure out what to do with the South American spirit: “Treat it more like a cognac than a rum. I hate that people use it like rum. Note it has a strong taste and can get really vegetable-like.”

Those vegetable notes Chersevani mentions are a direct result of Pisco being a spirit so pure, and so very terroir driven, just as wine is. Truly, Pisco is a distillate with a sense of place. Jared Sasso, director of education for Caravedo Pisco, often references the California wine regions when sharing his Pisco knowledge and regularly makes the correlation to the five distinct growing regions in Peru where Pisco is produced. He explains, “Napa and Sonoma are both in California, but wines from each of

those places don’t deliver the same exact flavors. The Pisco production in Peru is very similar; you’ll find differing conditions and even more welcoming climates in some locales.

It is why there are different grapes flourishing in Ica versus Tacna, for instance. And, of course, the weather has a significant impact on our yields and end product.”

Johnny Schuler, master distiller for Caravedo Pisco, concurs, sharing the reality of just how much agricultural products depend upon Mother Nature with a recent audience at Bar Convent Berlin: “Sadly, we lost 30% of our production of the Torontel grapes this year due to rain.”

Five Pertinent Pisco Points • A product of Peru with its own DO (denomination of origin), Pisco must be produced in one of five valleys/regions: Lima, Ica, Arequipa, Moquegua, or Tacna.

• Only eight grapes may be used in the production of Pisco: Albilla, Italia, Moscatel, Torontel, Mollar, Quebranta, Negra Criolla, and Uvina.

• Pisco is single distilled to proof between 38% and 48% ABV in copper pot stills.

• No additives, water, color, sugar, wood aging, additives, pomace, stems, or artificial flavors of any kind are allowed in the process— only distilled wine.

• Pisco doesn’t age; it rests in nonreactive vessels— stainless steel, clay, or glass—before being bottled.

Photo courtesy of Pisco Y Nazca CHILLEDMAGAZINE.COM

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IN THE KNOW

Photo courtesy of Queen’s Park While Schuler may be fearful of rainfall at the beginning of the annual harvest season (known as vendimia), there’s no reason for you to worry about the spirit. Laura Newman, owner of Queen’s Park, a brand-new classic cocktail bar in Birmingham, Alabama, has had a number of Pisco cocktails on the menu since she opened six months ago. She shares, “Pisco isn’t scary and can lend beautiful complexity to any cocktail.”

That complexity shines through whether you decide to pour a puro Pisco (one featuring just a single grape varietal), an acholado (a blend of two or more grapes), or the mosto verde style (which reflects a shortened fermentation period that produces a more floral aromatic note and a heightened sweetness to the spirit). Mosto Piscos can be either a puro or an acholado.

Whatever you’re pouring, Newman cautions, “Remember that Pisco has a lot of delicate flavors that can be overwhelmed by ingredients that pack a huge punch.”

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Joel Mesa, beverage manager at Pisco y Nazca, notes, “Pisco can serve as a blank canvas for cocktails, much like vodka. There are many ways of using it for creative opportunities, especially when you delve into the higher-end mosto verde category—which over the years, I’ve learned, works well as a botanical gin replacement. The mosto verdes are also traditionally utilized as sipping Piscos in a tasting glass, as they have a higher residual sugar level and are thus smoother and have a richer texture.”

But back to Newman’s comment on Pisco packing a punch ... hewing to the historic tradition of Peruvian and American collaborations when it comes to Pisco, the Pisco Punch was a signature serve in San Francisco’s Gold Rush days, and the classic Pisco Sour recipe has been attributed to an American bartender, Victor Vaughen Morris.

Clark’s Oyster Bar in Austin, Texas, features a Pisco Punch meets Milk Punch offering in its Clarified Pisco Punch. The drink is an opportunity to delight guests and bartenders

Photo by Yonatan Ben Haim

Pisco isn’t scary, and it can lend beautiful complexity to any cocktail.

— Laura Newman, owner of Queen’s Park

alike. Alex Holder, beverage director for the MMH (the hospitality group that owns Clark’s), comments, “We added this cocktail to the menu a little over one year ago. It has been a huge hit with guests, as there is a little more to talk about versus ‘normal’ cocktails on the list. Obviously, Pisco itself engages some guest inquiry, but the clarification and milk-washing technique this cocktail adopts also prompts some explanation of that process.”

MIX IT UP

IN THE KNOW

He continues, “We created this version of a Pisco Punch with a clarified milk wash both to highlight the spirit of Pisco and to shine a light on the milk-washing techniques of old. It is among the top five best sellers of our house cocktails.

Popularity has steadily increased as more of our regular clientele have become familiar with both the spirit Pisco and the clarifying process. We serve the cocktail tableside over one large ice cube, poured from a small, preportioned bottle.”

Traxler too is finding great success with his Pisco drinks, even though most of the guests don’t know much about the spirit. Still, he and his team persevere as he says, “Living in Arkansas has its challenges. Most patrons have no clue what Pisco is.

On a positive note, Vault has really gained the trust of the market, and they will follow us on just about any flavor journey we’d like to take them on. It’s a very well-selling drink and may be just outside the top five selling house cocktails.”

Similarly, around the globe in Tel Aviv, Israel, at another one of those bars on the Tales of the Cocktail Spirited Awards’ long list (twice, in fact: once for best hotel bar in the Middle East and once for best bar team in the region), Imperial finds itself an ambassador for Pisco and selling quite a few Pisco cocktails. Even though at first, the Imperial staff had to take on the work and cost of importing Pisco, having Pisco on the menu has been important to the staff since its very first menu debuted. However, the limited distribution of Pisco in the country makes it impossible to stock a large variety. Lead bartender Oron Lerner explains what you’ll discover when you make a reservation at Imperial: “Locals choose many of their drinks based on the main spirit in the drink, so we get to talk a lot about what Pisco is, but on a shallow manner of generally explaining what it is.

We don’t have a large selection, nor can we offer a pro tasting of the many brands and styles.”

He continues, “The Imperial food menu is Asian-inspired, so most of our food will pair well with refreshing cocktails, and Pisco works great in those. When the food is umami-heavy—soy or tempura or spicy Thai-style salads—the refreshing nature of the spirit shines through and helps clear the palate between bites, so they do work well together.”

Pairing with Asian fare makes sense, as Peru’s culinary heritage is strongly influenced by Asian flavors thanks to an influx of Chinese and Japanese immigrants who have driven the fusion cuisines known as Chifa and Nikkei, respectively.

But culinary pairings don’t end where Asia starts. Chersevani likes Pisco with vegetable spreads and frog legs and, as the pairings at Clark’s Oyster Bar and its sister restaurant, Lamberts (a barbecue joint), prove, Peru’s Pisco—and the rest of its agricultural harvest—is bountiful.

On a positive note, Vault has really gained the trust of the market, and they will follow us on just about any flavor journey we’d like to take them on.

— Shaun Traxler, Vault bartender

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Photo by Yonatan Ben Haim

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MIX IT UP

IN THE KNOW

How could it not be when, as Dale DeGroff says, “Their garden is the Amazon.” With prominent exports like shrimp, artichokes, asparagus, avocado, basil, blueberries, cocoa, coffee, fig, ginger, mango, quinoa, passion fruit, peppers, table grapes, and thyme in the market, there’s not a flavor direction you can’t take with Pisco.

Taking guests on that flavor journey with you is easy if you use the right reference points.

Despite Chersevani’s admonition to avoid treating Pisco like a rum, that comparison can come in handy when educating guests, as Newman and her staff have found.

She shares, “We do a fair amount of education, but then again, we have to educate our guests on a lot of our menu items. Our staff will often describe it as similar to a very light, unaged cognac and will suggest it to guests who enjoy light rums. We’re comparing it to something they’ve had before.”

Holder concurs. “The description of unaged Peruvian brandy usually gets the point across quickly! If more detail to speak to the flavor is desired, usually the language of ‘grape distillate, which is both nutty and floral’ gets the message across!”

Of course, it’s a no-brainer to pair Pisco with its native Peruvian food, as Newman says, “What grows together goes together.” But that native gastronomy connection doesn’t make it any less delicious as Javier Narvaez, executive chef at Pisco y Nazca’s Miami location, points out. He says, “Peruvian cuisine has become a household name in the last five years thanks to its great flavors and cooking techniques that combine traditional cooking methods, as well as Asian and Inca. Peru is very unique when it comes to flavors.

From hundreds of potato varieties to the smoked panca pepper and the many different types of hot peppers such as rocoto, ají

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Photo courtesy of Pisco Y Nazca

amarillo, and ají limo have all made Peruvian cuisine popular.”

The staff at Pisco y Nazca has found that perfect nexus of familiarity and excitement Pisco can deliver as Narvaez explains, “By mixing Peruvian and local ingredients into our menu, this helps us keep that modern influence on traditional Peruvian cuisine while also creating all of our dishes from scratch, which makes us stand out from the competition. Why not look to Peru for ingredients? They add great flavor to any dish you want to make in your home kitchen, easily available at any local supermarket.”

Though Vault doesn’t serve food, Trexler’s nearby Piggly Wiggly is still a good resource to bring guests into their first—or repeat— Pisco cocktail experience. He remarks, “I try to keep cocktail ingredients true to their spirit’s

home while highlighting with anything complimentary. Utilizing South American produce in conjunction with floral and herbaceous notes leads to a pretty solid beverage most of the time.

It’s not uncommon for me to play with cumin, avocado, Peruvian peppers, pineapple, corn, different grapes, ginger, sage, rose, tamarind, etc. Those ingredients almost always lead to pretty stellar profiles with Pisco.”

Traxler concludes that bars both new and established can find joy and success in serving Pisco cocktails.

“Vault has only been open for just over a year. We’ve had a Pisco drink on the menu since day one with no plans to change course.”

Hey, if it works in Arkansas (and Alabama, and Austin, and Washington, D.C., and Miami, and Tel Aviv), it’ll work wherever you are.

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.

ADVANCED MIXOLOGY

DRINK IN HISTORY

Pisco Sour

An out-of-work bartender becomes a country’s hero

By Lanee Lee

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What does an ex-Mormon have to do with the national cocktail of Peru and Chile? According to the accepted origin tale, everything.

Yet new research shows there’s much more to the story.

w

hat is a Pisco Sour, exactly? It’s a frothy concoction of lime juice, simple syrup, egg whites, bitters, and Pisco, a clear, Peruvian spirit distilled from fermented grapes.

During the turn of the century, Peru’s mining industry was booming. As many bar industry folks did during Prohibition, Victor Vaughen Morris, an American bartender and former Mormon, relocated to friendlier shores in Lima, Peru. He then opened a saloon in Lima, aptly named Morris’ Bar.

If you order a Pisco Sour here in the States, the most popular Piscos to request as the base for the drink include Camp de Encanto Pisco, Pisco Portón, Pisco 100, Macchu Pisco, BarSol and Kappa Pisco (Chilean).

Luckily, the relatively unknown spirit as of a decade ago has had an uptick in popularity, and most U.S. craft cocktail bars now carry at least a few different Pisco brands.

There’s nothing like sampling Pisco and Pisco Sours in the motherland. To tide you over until your next trip to Peru or Chile, here’s the traditional Pisco Sour recipe to try at home.

Legend has it that since whiskey was in short supply, Morris substituted the local spirit, Pisco, when his customers requested a Whiskey Sour. Thus, the Pisco Sour was born.

Unlike other nebulous cocktail creation stories, the Pisco Sour was a main headliner in newspaper ads that Morris ran to attract thirsty miners. However, new discoveries point to a much earlier origin than the 1920s.

The 1903 cookbook Nuevo Manual de Cocina a la Criolla suggests that the Pisco Sour was actually a traditional Creole cocktail made in Lima more than 100 years ago. However, if you want to dive deeper into the history of the beloved Pisco Sour, then you’ll want to talk to Guillermo Toro-Lira, a leading Pisco historian and author who has devoted serious study to Pisco cocktails such as the Pisco Punch and Pisco Sour.

Pisco’s legend is celebrated annually with National Pisco Sour Day, which occurs on the first Saturday in February. Whether you celebrate the Peruvian or Chilean Pisco Sour, that’s up to you; the distinction is that the Chilean Pisco Sour eliminates the bitters and uses sugar instead of syrup.

If you happen to be in Peru, be sure to check out the different riffs on Pisco Sours using exotic local fruit, root, and vegetable infusions. Some of the most popular versions include the Aguaymanto (golden berry) Sour or Chicha (purple corn) Sour. Many of Lima’s most popular bars and restaurants, like Huaringas, ámaZ and Cala offer dozens of different Pisco Sour flavors. If someone suggests a Cathedral Pisco Sour, be warned: “Cathedral” refers to a giantsized Pisco Sour. After imbibing just one, this supersized drink may have you waving a white flag for the rest of the evening.

Pisco Sour INGREDIENTS

2 oz. pisco 1 oz. simple syrup ¾ oz. lime juice 1 egg white 2 dashes Angostura bitters PREPARATION

Combine pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Add ice to fill and shake vigorously.

Strain into an Old Fashioned glass, and sprinkle with Angostura bitters on top of the foam.

CHILLEDMAGAZINE.COM

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ADVANCED MIXOLOGY

FOOD KNOW HOW

Dandelions Photo by Nick Karlin / Columbia Room

The history of alcohol and the history of plants are inextricably intertwined. Early alcoholic elixirs often employed herbs, flowers, and other plant parts that offered various medicinal benefits.

Dandelion roots, flowers, and leaves are among those that have been used for centuries. Today, these ingredients are finding their way into salads, soups, and other savory dishes, as well as cocktails.

At Washington D.C.’s Columbia Room, the new menu entitled “Floriculture” celebrates the diversity of flowers. Bartender Suzy Critchlow’s Dandelion cocktail riffs on a White Negroni. Instead of

the standard Suze, Critchlow uses a Luxardo Bitter Bianco with a chartreuse vegetal elixir; and then intensifies the standard aromatized wine element by infusing the vermouth with dandelion greens. Once the infusion is complete, the greens are heavily strained, imparting an intense flavor and vivid green color.

According to Critchlow, “The dandelion greens add a layer of bitterness—a flavor crucial in Negronis—as well as a green, vegetal note. The housemade dandelion

THE DANDELION INGREDIENTS

1 ½ oz. dandelion Alessio Vermouth Bianco* ½ oz. The Botanist Gin ½ oz. Luxardo Bitter Bianco 3 drops Élixir Végétal de la Grande-Chartreuse Liqueur 3 drops Bittermens Orchard Street Celery Shrub Cocktail Bitters 3 drops of dandelion root tincture** Dandelion flower and leaf (for garnish) PREPARATION

Stir all ingredients in an ice-filled mixing glass until wellchilled. Strain into a rocks glass. Garnish with dandelion flower and leaf. *Dandelion Alessio Vermouth Bianco: Blend 1 bottle of Alessio Bianco with 2 cups roughly chopped dandelion greens (available at Whole Foods) for 1 minute on high. Strain through coffee filter. Use within 2 days. **Dandelion Root Tincture: Infuse 3 oz. dandelion root (available on Amazon) in 6 oz. Everclear overnight. Strain and dilute with 6 oz. water the next day.

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root tincture is both bitter and savory, creating a balance.” Finally, as a simple, but spot-on garnish, a cheerful, yellow dandelion creates a burst of sunshine in the glass.

ADVANCED MIXOLOGY

DO GOOD SPIRITS

#ToastToTroops

By Mathew Powers | Photo courtesy of Library of Congress

T

he massive D-Day invasion of Normandy, France in 1944 turned the tide of World War II, and also fortuitously brought soldiers to the home of the Boulard family and their Calvados Boulard spirits. While stationed in Normandy General Eisenhower and his troops grew to love Calvados V.S.O.P. To celebrate the 75th anniversary of D-Day, Calvados Boulard through Palm Bay International is partnering with Cell Phones For Soldiers by making a $5 donation (up to $25,000) for every Instagram post that includes the hashtag #ToastToTroops from now until December 31, 2019.

“It is our deep pleasure to honor such a rich moment in history by supporting military families,” said Serge Der Sahaguian, CEO of Spirit France, which produces and distributes Calvados. “We toast with Calvados Boulard to the past, present, and future brave soldiers.”

Cell Phones For Soldiers is a national nonprofit organization dedicated to providing cost-free communications services and emergency funding to active duty and veteran military members. Since 2004, the organization has provided soldiers with more than 300 million free phone minutes and recycled more than 15 million cell phones. Every week, Cell Phones For Soldiers sends roughly 1,500 calling cards to appreciative troops.

In December 1951, General Eisenhower penned a letter to the Boulard family, thanking them for a 1910 bottle of Calvados. In 2019, the family is using social media to help support the brave men and women across the globe.

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“We are proud to support Boulard’s partnership with Cell Phones For Soldiers in honor of the 75th anniversary of D-Day,” says Gary Schlem, senior director of Brand Development at Palm Bay International. “As a family-owned company deeply passionate about our brands, we aim to partner with those who reflect our own ideals of passion, authenticity, and respect. We invite our consumers to support our troops who bravely support us in return.”

Since 2006, Regatta has been making award winning ginger beer crafted in small batches from a blend of the world’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.

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

Photo by Tia Wines

MIXING WITH BOURBON Just because it’s summer doesn’t mean you have to stop imbibing on warming brown spirits like bourbon. There’s so many great ways to enjoy bourbon in the warmer months—for instance, infusing peach tea in bourbon and pouring it over the rocks, or for a lighter cocktail using infused bourbon, add some club soda or a fresh sour mix.

“Another fun thing to do with bourbon over the summer is a Bourbon Mojito,” says Wendy Hodges, Chilled 100 Ambassador in Las Vegas. “Just muddle fresh berries and mint with a touch of simple, fresh lime, and a splash of seltzer! It’s a very refreshing drink with a bit more depth than traditional rum or vodka versions.”

Check out this refreshing bourbon cocktail created by Crooked Fox Blended Bourbon. It’s the perfect cocktail to sip over the sweltering summer months.

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CROOKED BLACKBERRY & LEMON INGREDIENTS

2 oz. Crooked Fox Blended Bourbon ½ oz. lemon juice ½ oz. blackberry liqueur ½ oz. simple syrup Lemon wedge (for garnish) PREPARATION

Add bourbon, lemon juice, blackberry liqueur, and simple syrup to cocktail glass or shaker. Stir or shake to blend ingredients. Add ice or pour over ice, and garnish with lemon wedge.

Š 2019 123 Spirits, LLC. Photo Š Michael Elins

The Man Behind the Brands

123spirits.com EU Organic

ADVANCED MIXOLOGY

BRAND PROFILE

The

Philosophy Craftsmanship of

By Michael Tulipan

Named after old fire service badges belonging to the Sebastiani family, the 3 Badge Beverage Corporation is built upon a philosophy of craftsmanship with a portfolio of distinct wines and spirits from around the world.

Led by fourth-generation winemaker August Sebastiani, the company has its headquarters in Sonoma, California. The Sebastiani family and Sonoma have been inextricably linked dating back four generations to 1904, as August’s great grandfather, Samuele, started the family winery. Samuele was instrumental in developing the city in the early 20th century, especially through the Depression, which hit the region hard. The family still supports the town and its development, with the company working out of the formerly vacant fire station that August’s grandfather helped build, but had stood empty for a decade.

The company’s vermouth brand, La Pivón, epitomizes the dedication to the craft spirits 3 Badges features in its portfolio. Inspired by the Spanish tradition of La Hora del Vermut, La Pivón comes from the only vermouth producer in Madrid. The vermouth starts with Airén and Malvar wine grapes. The herbal portion of the vermouth has a “mother” from a previous batch, with up to 70% retained from each batch for the next. A proprietary mixture of local herbs and botanicals like cardamom, wormwood, cinnamon, clove, and orange peel are added to the blend, which then rests for a full day.

The brand name La Pivón translates to “a very attractive person,” and is a reference to the beautiful flavors found in the vermouth. The curvy silhouette of the bottle and floral design elements also complement the femininity of the name. La Pivón is available in both Rojo, a red sweet vermouth, and Blanco, a dry white style.

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We All Scream for Mozart The best way to enjoy chocolate!

@mozartchocolateliqueur WWW.MOZART-SPIRITS.COM | Imported by Niche W.&S. | Please Drink Responsibly

SHAKING AND STIRRING

COPPER & KINGS DESTILLARÉ INTENSE CAFÉ Adding to its expanding line of liqueurs, Copper & Kings announces its new coffee liqueur. Starting with one of the brand’s aged brandies as a base, the liqueur uses a certified, fair trade, cold brew coffee made from Arabica beans as the foundation, which is lightly sweetened with honey. There are no added artificial flavors or colors and the liqueur is non-chill filtered and bottled at 90 proof. Copper & Kings’ offerings also include a new chocolate liqueur.

BRANDY ALEJANDRO INGREDIENTS

1 ¼ oz. Copper & Kings Destillaré Intense Café ¾ oz. Copper & Kings Destillaré Intense Chocolat 1 oz. heavy cream Espresso dust (for garnish) PREPARATION

Combine ingredients in a shaker. Add ice and shake. Strain into a coupe.

Garnish with espresso dust.

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LAUNCHES

EFFEN YUZU CITRUS VODKA With a flavor that blends the notes of lemon and grapefruit, yuzu is a subtle yet complex Asian citrus fruit. EFFEN Yuzu Citrus Vodka blends sweetness with a citrus finish, creating a refreshing, zesty spirit. To get the most of the sweet-tart notes, the vodka is best served neat or with grapefruit club soda.

KENTUCKY STRAIGHT BOURBON WHISKEY Heaven Hill Distillery Launches 7-Year-Old Bottled-in-Bond Kentucky Straight Bourbon Whiskey. This historic offering of the company’s namesake Bourbon exemplifies craftsmanship, patience, and perseverance that are hallmarks of the distillery’s traditional whiskeymaking.

EFFEN YUZU CITRUS & GRAPEFRUIT SODA NEAT OR ON THE ROCKS INGREDIENTS 1 ½ oz. EFFEN Yuzu Citrus Vodka 3 oz. grapefruit club soda Grapefruit slice (for garnish) PREPARATION

Build ingredients over ice in a highball glass. Garnish with a grapefruit slice.

INGREDIENTS

2 oz. Heaven Hill Bottled-in-Bond Kentucky Straight Bourbon Whiskey Ice or water (optional) PREPARATION

Combine ingredients in a rocks glass.

JAISALMER INDIAN CRAFT GIN The heritage of the Indian city of Jaisalmer is captured in this craft gin.

The gin joins Rampur Select Single Malt Whisky in Indian beverage alcohol company Radico Khaitan’s portfolio.

Triple-distilled in small batches in a copper pot still, the gin is produced at Rampur Distillery in the Himalayan foothills. Botanicals hail from all four corners of the country and include India’s famous Darjeeling green tea leaves, coriander, orange peel, cubeb berries, lemongrass, and lemon peel.

MOSSBURN SCOTCH VINTAGE CASKS This collection of Single Malt Scotch Whiskies is bottled from a limited, select number of casks. The numbered releases are unique; the character of each run cannot be replicated. The impetus for this approach is to create exceptional examples of whiskies made by one of Scotland’s most distinguished distilleries.

JAISALMER PEPPERTINI

INGREDIENTS

INGREDIENTS

2 oz. Jaisalmer Indian Craft Gin ¾ oz. pink peppercorn simple syrup* ¾ oz. fresh lemon juice 1 ¼ oz. pink grapefruit juice

NEAT OR ON THE ROCKS 2 oz. Mossburn Scotch Vintage Casks Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

BOOKER’S BOURBON “SHINY BARREL BATCH” Stories tell of a time when rackhouse workers would sneak sips from certain barrels. In doing so, the illicit sippers would rub off the dust from said barrels and “shine” them up.

Booker’s master distiller was inspired by this in creating the second 2019 release. Bottled at its natural proof of 124, “Shiny Barrel Batch” is aged exactly six years, five months, and one day. The nose is sweet, and the flavor offers a distinct vanilla quality.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Booker’s Bourbon A few drops of water (optional) PREPARATION

Combine ingredients in a rocks glass.

PREPARATION

Shake and double strain ingredients into a pre-chilled coupe glass. *Pink peppercorn simple syrup: Add crushed pink peppercorns to simple syrup and infuse to desired strength.

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Recipes & More: kelvinslush.com

Free Samples for Restaurants & Bars: sales@kelvinslush.com

Organic

Non-GMO

Vegan

Gluten-Free

Kosher

People working in the drinks industry often have profound passions—music, food, travel, culture, and, of course, cocktails. Many are getting into exploring our planet, finding out of the way places that call to them, and naturally at the top of the bucket list is discovering interesting spirits there, too.

the United States. Along with Peruvian favorites like the Pisco Sour, we rediscover classic rum cocktails that are so popular they have their own national days. And how can we forget the revived tiki trend with today’s versions upping the ante with higher proofs. These cocktails are on fire—literally.

This issue of Chilled highlights some of our favorite spots giving us the best the spirits world has to offer, and we include recommendations from our traveling bartender friends who share their passion for discovering newness in cocktail creations.

In keeping with a global view and making the world a more positive place, awarded actress, musician, and activist Janelle Monáe has teamed up with Belvedere Vodka to share in their vision in helping to chart a path for a beautiful future.

We begin with a roundup of one-of-a-kind Spanish spirits that transport us to romantic rooftop bars and lush hotel terraces. We zero-in on the flavors and foods of Peru and celebrate Pisco and the Peruvian scene growing across

Finally, our cover mogul DJ Khaled has teamed up with Sean Diddy Combs and CÎROC to toast successful collaborations and sensational summer vibes.

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BOTTLED SUMMER

FUN

By Jose Martinez

Summertime is all about fun in the sun. It’s pool parties and day drinking and charttopping anthems that create memories to last a lifetime.

CÎROC Ultra-Premium Vodka is starting the summer festivities by teaming up with Sean Diddy Combs and fellow media mogul DJ Khaled with the flavor of summer CÎROC Summer Watermelon.

“I am excited to introduce CÎROC Summer Watermelon as our newest flavor innovation, said Combs. “We wanted to bring something fun and refreshing tasting to the table this season. With this spirit, we aimed to capture the essence of summer and bottled it. CÎROC has a reputation for delivering the most successful flavor innovations, and we aim to do this again with Summer Watermelon.”

CÎROC Summer Watermelon is a five-times distilled vodka from fine French grapes, finished in a tailor-made copper pot still in Southern France and infused with a distinctive blend of watermelon and other natural flavors, resulting in a fresh and zesty taste with a smooth finish. Simply put, CÎROC Summer Watermelon is bottled summer fun.

“I love working with Puff because I know that he puts one hundred percent into everything that he does,” said DJ Khaled. “He always hustles to make sure that it’s the best product. We have the same work ethic and values, so working together to create this limited-edition special flavor to help kick off the summer was key. CÎROC Summer Watermelon was designed specifically for celebration. The summer season is all about being around those you love and celebrating your wins.”

It can be argued that Khaled is having the best summer ever. This season, he released his eleventh record, Father of Asahd performed on Saturday Night Live and was instrumental in the creation of CÎROC Summer Watermelon—yet another summertime hit.

No stranger to the CÎROC brand, Khaled previously was the face of CÎROC Mango, but this time, he was more hands-on with the creation of the watermelon-infused spirit.

“I love seeing my fans excited about what I’m excited about,” he said. “Summer Watermelon goes great with fresh watermelon and is the perfect combination of vibes—poolside!”

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The summer season is all about being around those you love and celebrating your wins.

— DJ Khaled

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History with a

splash of

Heritage v

A TOAST TO ICONIC COCKTAILS

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or one day, historically significant cocktails are raised in unison, celebrated for their timelessness and contribution to the craft cocktail culture. “Bars across the United States raise a glass to toast and honor iconic cocktails,” says Juan Coronado, national brand ambassador for BACARDÍ Rums.

“Gather at local bars and celebrate your community and friendship.”

According to Coronado, “For decades, bartenders have been inspired by the unique style of BACARDÍ rums, leading to the creation of a plethora of historically significant cocktails such as El Presidente, Papa Doble, Piña Colada, Cuba Libre, El Mismo, and more. Days like National Daiquiri Day and National Piña Colada Day are important days for all the gran BACARDÍ familia around the world, offering a chance to pause, look back, and look forward to the long heritage that our worldwide BACARDÍ family created.”

Check out some of these historically significant drinks, all representing epic moments in cocktail history. Get inspired and have fun creating your own expressions of these classics.

NATIONAL RUM DAY

CELEBRATE NATIONAL RUM DAY ON AUGUST 16TH WITH CUATRO PRESIDENTE INGREDIENTS

1 ½ parts BACARDÍ Añejo Cuatro Rum ¾ parts Martini & Rossi Rosso ¼ parts dry curaçao 2 dashes Angostura bitters Orange peel (for garnish) PREPARATION

Stir all ingredients with plenty of ice until very cold; strain into a coupe glass. Garnish with an orange peel.

National Daiquiri Day is July 19th The Daiquiri was invented in 1898

by Jennings Cox, an American engineer who worked in the town of Daiquirí in Cuba. The Daiquiri will forever reign as one of the elites in cocktail history.

HAND-SHAKEN DAIQUIRI INGREDIENTS

2 parts BACARDÍ Superior Rum 1 part freshly squeezed lime juice 2 tsp. sugar

PREPARATION

Place sugar and freshly squeezed lime juice into a cocktail shaker and stir until the sugar has dissolved. Pour in the BACARDÍ Superior rum and fill the shaker with half-cubed ice, followed by some half-crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled. Finally, strain through a fine tea strainer into a chilled coupe glass.

National Rum Punch Day is September 20th Punch cocktails first came into favor with British sailors in the 1600s, but they didn’t become popular in the U.S. until the early 1900’s when The New York Times featured the Bajan (Barbadian) Rum Punch in print.

In the Caribbean, rum punch is popular is an aperitif.

RED RUM PUNCH INGREDIENTS

¾ parts BACARDÍ Limón Rum ¾ parts BACARDÍ Raspberry Rum ¾ parts BACARDÍ Superior Rum ½ parts grenadine 2 parts sweet and sour 1 parts cranberry juice Lemon wheels and raspberries (for garnish)

PREPARATION

Pour all ingredients into a punch bowl filled with ice blocks; stir.

Garnish the punch bowl with lemon wheels and raspberries.

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TAKE A

TIKI CATION Photos by Jenny Manger @cocktail_love

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hen it comes to the escapist notion of sunning on a tropical island, most people envision an ostentatious cocktail in hand served from a bar decked with hula grass skirts and pineapples. New-school tiki icons like Martin Cate of Smuggler’s Cove and Julie Reiner (who opened hot spots like Tiki Iniki and Lani Kai), in keeping with this traditional, romanticized idea of tiki, not only serve both classic tiki drinks, but also modern interpretations. Trending tiki bars like Frankie’s Tiki Room in Las Vegas are concocting amazing cocktails using overproof rum. Check out these creative versions of tiki classics using Stroh 160 Overproof Rum, a unique spiced and flavored rum liqueur from Austria that amps up the tiki category. It’s overproof and flammable, which is also perfect for tiki!

THREE DOTS AND A STRICH INGREDIENTS

½ oz. Stroh 160 Overproof Rum 1 tbsp. Bärenjäger Honey Liqueur 1 ½ oz. dark Demerara rum 1 tbsp. fresh lime juice 1 tbsp. fresh orange juice ¼ oz. velvet falernum ¼ oz. allspice dram 1 dash Angostura bitters 3 maraschino cherries 1 pineapple frond PREPARATION

Place 1 cup crushed ice or small ice cubes in a cocktail shaker; add Stroh 160 Overproof Rum, Bärenjäger, dark Demerara rum, lime juice, orange juice, velvet falernum, allspice dram, and Angostura bitters. Shake vigorously until thoroughly chilled (about 30 seconds) and pour into a pilsner glass.

Thread cherries on a toothpick and place in drink with pineapple frond.

MAI TAI INGREDIENTS

1 oz. Stroh 160 Overproof Rum 1 oz. Mezan Rum 1 oz. fresh lime juice 1 ½ oz. orange curaçao ½ oz. orgeat syrup ¼ oz. simple syrup Lime and fresh mint (for garnish) PREPARATION

Pour the ingredients into a cocktail shaker filled with about 2 cups of crushed ice. Shake well. Pour everything (do not strain) into a short glass. Garnish with lime and fresh mint.

THE AUSTRIAN TRADEWIND INGREDIENTS

½ oz. Stroh 160 Overproof Rum 1 oz. Schladerer Edel-Kirsch Liqueur ½ oz. velvet falernum ¼ oz. lime juice Cranberry juice Pineapple juice Roasted pineapple (for garnish)* PREPARATION

Pour ingredients in a shaker filled with ice. Shake well. Pour into a tiki mug.

Garnish with a roasted pineapple. *See Rum Grill made by RUMGRILLEN specifically for Stroh 160. instagram.com/rumgrillen

Being in a tiki bar immediately transports you to a vacation state of mind, which I think people gravitate to.

— Jenny Manger, marketing director, Niche Import Co. CHILLEDMAGAZINE.COM

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RECIPES GERBER GROUP’S LATEST VENTURE, 12 STORIES IN WASHINGTON D.C. SHOWCASES PICTURESQUE VIEWS ATOP A BEAUTIFULLY SPACIOUS ROOFTOP BAR OVERLOOKING OUR NATION'S CAPITAL. THE COCKTAIL MENU STRIVES TO EMBRACE THE BEAUTY OF DIVERSITY IN TERMS OF DIFFERENT CULTURES. 12 STORIES IS THE PERFECT PLACE FOR INSTAGRAM STORIES TO REALLY POP! Photos courtesy of Anna Meyer

BLUE VELVET INGREDIENTS 1 1 ⁄2 oz. Casamigos Reposado 1 oz. lemon juice 1 ⁄2 oz. blueberry puree 1 ⁄2 oz. simple syrup Skewered blueberries (for garnish)

PREPARATION Shake all ingredients. Strain over ice in a rocks glass. Garnish with skewered blueberries.

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GOLDEN COMPASS INGREDIENTS 1 1 ⁄2 oz. Brugal Añejo Rum 1 ⁄2 oz. Velvet Falernum 2 oz. Golden Mix 3 ⁄4 oz. lime juice Fresh grated nutmeg (for garnish) PREPARATION Combine ingredients with ice; shake. Pour over fresh crushed ice and garnish with fresh grated nutmeg.

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KILLROY GIMLET INGREDIENTS 2 oz. Lemongrass-infused Belvedere Vodka 3 ⁄4 oz. lime juice 1 ⁄2 oz. Thai chili pepper agave syrup Thai chili pepper (for garnish) PREPARATION Combine ingredients in tin; shake. Serve over ice in a rocks glass. Garnish with Thai chili pepper on cocktail pick.

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UBE-B INGREDIENTS 2 oz. Ketel Botanical Peach & Orange Blossom 1 oz. lime juice 1 â „2 oz. simple syrup 1 dash ube extract Lemon peel (for garnish)

PREPARATION Shake all ingredients. Double strain into a coupe glass. Express the oil of a lemon peel on the rim of the glass. Drop peel into drink.

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HOT SPOT

SPOTLIGHT

Cavan Restaurant and Bar Serving Coastal American Fare and Classic Cocktails within a New Orleans Mansion

By Bryen Dunn

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avan Restaurant and Bar is located within one of those magnificent 19th-century Garden District mansions in New Orleans. Opened in early 2016, Cavan’s atmosphere is reminiscent of an uptown restaurant and bar with a downtown edge that makes you feel like you’re part of an elegant night out. The mansion that houses Cavan was built in 1881, and much of the original details including the ornate plaster work, the oversized chandeliers, the wide pine floors, and the floor-to-ceiling windows, remain intact. The exterior touts a large front porch with a courtyard typical of homes of this period.

Executive chef Nathan Richard’s food honors heritage ingredients and flavors from southern coasts of the United States. The food menu is a mix of classic, coastal American dishes that incorporate the freshest, locally sourced ingredients. The dishes are inspiring yet nostalgic, hearty, and fun. Signature menu items include salmon poke tacos, fried oyster Caesar salad, jerk-rubbed gulf fish, General Tso’s fried chicken with crab fat fried rice, and whole red snapper.

Additionally, Richard is heavily involved in coastal restoration in southern Louisiana and is cooking to save the state’s disappearing coast. He is cooking with more prolific freshwater species, including Asian carp, garfish, alligator, and turtle, with the goal of creating a greater market for freshwater species that aren’t typically found on most menus.

The bar offerings are kept simple so guests don’t have to wait long to enjoy impeccably prepared, fresh, housemade cocktails. Bar Director Matthew Gardner explains the bar philosophy as follows: “We seek to bridge the chasm that exists between craft and comfort by moving beyond what is necessary and what is not. We don’t garnish our drinks with needless fodder, we grow our own herbs, and we use locally sourced ingredients. As well, our wines tend

to be hand picked, dry-farmed, sustainable, either organic or biodynamic (or both), and representative of the place from which they come—two unique and exclusive offerings being a Sylvaner blend or Muscadet, both available by the glass.”

In addition to housemade drinks, Cavan’s drink menu includes sections for the Daiquiri, the Old Fashioned, and the Spritz, featuring four variations of each.

Gardner states, “In a sense, an Old Fashioned is just an Old Fashioned, but more can be explored within the framework of this simple yet beautiful classic. We have a Corn (bourbon and amer), a Cane (three-rum blend), a Grape (cognac, amaro, and vermouth), and the house favorite, the Trinity (bourbon, rum, and cognac). In short, classics are classics for a reason, and we aren’t trying to steer ourselves too far away from that.”

In total, there are 24 different cocktails on the menu. Spirits are batched ahead of time to eliminate pickups, and there are cheater bottles on the bar for the common items used, making everything needed within easy reach. Overall, the beverage menu is based on the belief that drinking can be sophisticated, while still accessible and fun.

Gardner has also helped to spearhead a nearly wastefree bar program. After launching the program in 2018, the bar is striving to reduce as much waste and carbon footprint as possible. As part of the program, Cavan recycles hundreds of pounds of recyclables each week, including glass, plastic, aluminum, paper, and cardboard. “By the end of the night, Cavan’s garbage cans behind the bar consist of only receipt paper,” Gardner ascertains.

Cavan Restaurant and Bar - 3607 Magazine St, New Orleans, LA (504) 509-7655. cavannola.com

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LAST CALL

CHILLIN’ WITH

HASSIE HARRISON ACTRESS HASSIE HARRISON STARS IN TRUTV’S NEW COMEDY SERIES TACOMA FD. ONE OF HER FIRST ROLES WAS ON THE CW HIT SERIES HART OF DIXIE.

Dining Out

I like to mix it up. I love living in L.A. because we have access to so many different cuisines and bomb ass food, so I’m always on the hunt for the next good place or new flavor. I’m a big fan of Ethiopian, Pho, Italian, Thai … you name it, I eat it.

Cooking

I love to cook! It’s very therapeutic for me, and I feel like sometimes eating out can feel like “damage control.” So when I cook at home, I eat pretty clean. I’m also really into baking. I make a pretty mean banana nut bread.

DRINKS

It’s normally a spicy tequila situation for me, or Jameson on the rocks. A cocktail I’ve been mixing at home— now, bear with me on this—is tequila mixed with lemonade kombucha.

It’s such a light, refreshing taste—a Margarita hybrid, if you will. There is NO hangover … boom!

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HOME BAR

I’ve got about five different types of tequila, Tito’s Vodka (‘cause I’m from Texas, yo), Jameson, a nice medley of wines (mostly Pinots), some gifted champagne, and some beer in the fridge.

HONORING OUR TROOPS After the D-Day Normandy Landings, General Eisenhower was introduced to the Boulard family and Calvados Boulard V.S.O.P. Š2019 Palm Bay International, Inc. Boca Raton, Fl.

Located in the heart of Normandy, Calvados Boulard quickly became a favorite of the General and his troops.

June 6, 2019 marks the 75th anniversary of D-Day. Please join us in supporting our troops.

Make a toast with Boulard and hashtag your post.* For every photo posted to Instagram using

#ToastToTroops

we will donate $5.00** to Cell Phones For Soldiers. *Limited to one entry per person per week. Must be of legal drinking age. **Up to $25,000 (From 5/1/2019 to 12/31/19)

Cell Phones For Soldiers provides free calling cards to active-duty military members. A $5 donation allows 2.5 hours of talk time. Cell Phones For Soldiers has provided more than 350 million minutes and distributed more than 5 million prepaid international calling cards.

PALMBAY.COM

@EXPLOREYOURPOUR

ENJOY RESPONSIBLY. ©2019. DEWAR’S BLENDED SCOTCH WHISKY 40% ALC. BY VOL. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL.